CN114989908A - Brewing method of Pu' an black tea flavor beer - Google Patents
Brewing method of Pu' an black tea flavor beer Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title claims abstract description 24
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- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims description 4
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- 239000004615 ingredient Substances 0.000 claims 5
- 238000005360 mashing Methods 0.000 claims 4
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of Pu' an black tea flavored beer, which relates to the field of beer brewing, and comprises the following steps: s1, material preparation step: the method comprises the steps of preparing materials such as Australian wheat malt, hops, Pu' an black tea, fermentation yeast and the like for later use, and then crushing the Australian wheat malt and the wheat malt.
Description
Technical Field
The invention relates to the field of beer brewing, in particular to a brewing method of Pu' an black tea flavor beer.
Background
Hops, also known as hops, are used in germany as a scientific name hops, a perennial vinum herb of the genus humulus of the family cannabinaceae, and the mature fresh hops are either dried and pressed for use as whole hops or are crushed and pressed into granules and then hermetically packaged, or are made into hops extracts which are then stored in low temperature warehouses. The effective components are hop resin and hop oil. The amount of hops is about 1.4-2.4 kg per KI beer. Yeast is a microorganism used to perform beer fermentation. The beer yeast is divided into upper fermenting yeast and lower fermenting yeast. In order to ensure the purity of yeast, a beer factory performs pure culture starting from the single cell culture method. In order to avoid contamination by wild yeasts and bacteria, the cleaning and sterilization work of the beer plant must be strictly required.
Plant and filter bag quality can float and boil the surface and cause that the peculiar attribute of plant volatilizees in a large number and not completely hold in the wine body along with steam loss lighter, leads to the flavor to belong to inadequately, simultaneously because use the filter bag reason, at long-time boiling in-process, the filter bag can loose the bundle naturally and lead to the plant residue to leak and the unable whole discharge in the wine body mixes gets into the fermentation cylinder, causes to add more, output less, cost increase, boil and soak time increase inefficiency scheduling problem.
Therefore, the technical personnel in the field provide a brewing method of the beer with the flavor of the Puan black tea, so as to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide a brewing method of Pu' an black tea flavor beer, which aims to solve the problems that the plant and the filter bag provided in the background technology have lighter weight, and the plant specific attributes can be floated on the boiling surface, so that a large amount of volatilization of the plant specific attributes is not completely contained in the beer body along with steam loss, so that the flavor is not enough, and meanwhile, due to the use of the filter bag, the filter bag can be naturally loosened during the long-time boiling process, so that the plant residues are leaked, the beer body cannot be completely discharged after being mixed and entering a fermentation tank, so that the problems of more addition, less output, increased cost, low efficiency of increased boiling and soaking time and the like are caused.
In order to achieve the purpose, the invention provides the following technical scheme:
the brewing method of the beer with the flavor of the Puan black tea comprises the following steps:
s1, material preparation: preparing materials such as Australian wheat malt, hops, Pu' er black tea and fermentation yeast for later use, and then crushing the Australian wheat malt and the wheat malt.
S2 preparation steps of the Puan black tea: selecting fresh leaves picked with one bud or two leaves, drying the fresh leaves picked with one bud or two leaves, turning and blowing the tea leaves for 10-20 minutes in a hot air blowing mode, then discharging the leaves, putting the turned and blown tea leaves on a withering curtain, carrying out withering treatment, then rolling, carrying out primary fermentation and secondary fermentation, then baking, finally carrying out dry tea arrangement of the Puan black tea, and packaging the tea leaves into one part for later use.
S3 saccharification step: directly putting crushed Australian wheat malt and wheat malt into a saccharifying pot, adding water, stirring, keeping the temperature for 20-30 minutes, ensuring the enzyme generation step, then stirring, keeping the temperature for 30 minutes, carrying out a protein resting step, stirring, keeping the temperature for 30 minutes again after the protein resting step is finished, carrying out a first stage of saccharifying step, saccharifying starch macromolecules by using the wheat juice to generate beta-amylase, converting the starch macromolecules into sugars, finishing the first stage of saccharifying step, then stirring, keeping the temperature for 30 minutes, carrying out a second stage of saccharifying step, saccharifying starch low molecules by using the wheat juice to generate alpha-amylase, fully converting the starch into the sugars, carrying out two-stage saccharifying to generate substances such as maltose, maltotriose, dextrin and amino acid, carrying out an enzyme resting step after the second stage of saccharifying step is finished, inactivating the enzyme in the enzyme resting step, and finally finishing the saccharifying process.
S4, a filtering step: filtering saccharified mash by a filter, selecting a 304 stainless steel customized 90-mesh metal filtering container for the filter, directly collecting the filtered mash, and putting the filtered mash into a boiling pot again.
S5, boiling: boiling the filtered saccharified solution in a boiling pot, adding hops in the boiling pot, boiling the wort in the boiling pot for 60-90 min to obtain 11 ° P wort, and finishing the boiling process.
S6, a rotary precipitation step: removing flocculate by rotary precipitation tank, adding Puan black tea in rotary precipitation tank, adding after 10min from rotary precipitation, cooling wort to the temperature required by fermentation by heat exchange sheet, and waiting for fermentation.
S7, fermentation and heat preservation: and (3) inoculating the wort to be fermented into a fermentation tank through a heat exchanger, adding fermentation yeast, fermenting for 25 days, and fully fermenting the wort to be fermented in a heat preservation manner to obtain the wheat beer with the flavor of the Puan black tea.
As a preferred embodiment of the present invention: in the material preparation step, the mixture ratio of the Australian wheat malt accounts for 47% of the total mixture, the mixture ratio of the hop accounts for 0.45% of the total mixture, the mixture ratio of the Puan black tea accounts for 3.5% of the total mixture, and the mixture ratio of the WB-06 yeast accounts for 0.05% of the total mixture.
As a preferred embodiment of the present invention: in the saccharification step, the temperature in a saccharification pot in the enzyme generation step is 38 ℃, the temperature of a saccharification container in the protein stop step is raised to 52-58 ℃, the temperature in the saccharification pot in the first stage of saccharification step is raised to 62-65 ℃, the temperature in the second stage of saccharification step is raised to 68-72 ℃, and the temperature in the enzyme stop step is raised to 78 ℃.
As a preferred embodiment of the present invention: the material-water ratio of the Australian wheat malt, the wheat malt and water is 1: 4.5.
Compared with the prior art, the invention has the beneficial effects that:
the invention relates to a brewing method of Pu' an black tea flavor beer, which is characterized in that a 90-mesh metal filter container is customized by using 304 stainless steel, 90-mesh filtering data is that 90 holes with the diameter of one inch are required to be formed in the area, the mass of the stainless steel is larger than that of wort, the added plant residue can be ensured not to leak and the release of plant characteristics can be ensured, meanwhile, the mass of the stainless steel is larger than that of the wort, the plant residues can sink and roll in the wort in the boiling process, the boiling evaporation intensity is maximized, the plant is wrapped and bundled by a filter bag and put into boiling, and the plant characteristic flavor is blended into the beer body by boiling or long-time soaking to increase the taste layering.
Detailed Description
In the embodiment of the invention, the brewing method of the Pu' an black tea flavored beer comprises the following steps:
s1, material preparation step: preparing materials such as Australian wheat malt, hops, Pu' er black tea and fermentation yeast for later use, and then crushing the Australian wheat malt and the wheat malt.
S2 preparation steps of the Puan black tea: selecting fresh leaves picked with one bud or two leaves, drying the fresh leaves picked with one bud or two leaves, turning and blowing the tea leaves for 10-20 minutes in a hot air blowing mode, then discharging the leaves, putting the turned and blown tea leaves on a withering curtain, carrying out withering treatment, then rolling, carrying out primary fermentation and secondary fermentation, then baking, finally carrying out dry tea arrangement of the Puan black tea, and packaging the tea leaves into one part for standby.
S3 saccharification step: directly putting crushed Australian wheat malt and wheat malt into a saccharifying pot, adding water, stirring, keeping the temperature for 20-30 minutes to ensure an enzyme generation step, then stirring, keeping the temperature for 30 minutes to perform a protein resting step, stirring, keeping the temperature for 30 minutes again after the protein resting step is finished, performing a first stage of saccharifying step, saccharifying starch macromolecules by using a wheat juice to generate beta-amylase to convert the starch macromolecules into sugars, finishing the first stage of saccharifying step, then stirring, keeping the temperature for 30 minutes to perform a second stage of saccharifying step, saccharifying starch micromolecules by using a wheat juice to generate alpha-amylase to fully convert the starch into the sugars, generating substances such as maltose, maltotriose, dextrin and amino acid by two-stage saccharifying, performing an enzyme resting step after the second stage of saccharifying step is finished, inactivating decomposed enzymes in the enzyme resting step, and finishing the saccharifying process.
S4, a filtering step: filtering the saccharified mash by a filter, wherein the filter selects 304 stainless steel customized 90-mesh metal filtering container, then directly collecting the filtered mash, and putting the filtered mash into the boiling pot again.
S5, boiling: boiling the filtered saccharified solution in a boiling pot, adding hops in the boiling pot, boiling the wort in the boiling pot for 60-90 min to obtain 11 ° P wort, and finishing the boiling process.
S6, a rotary precipitation step: removing flocculate by rotary precipitation tank, adding Puan black tea in rotary precipitation tank, adding after 10min from rotary precipitation, cooling wort to the temperature required by fermentation by heat exchange sheet, and waiting for fermentation.
S7, fermentation and heat preservation: and (3) inoculating the wort to be fermented into a fermentation tank through a heat exchanger, adding fermentation yeast, fermenting for 25 days, and fully fermenting the wort to be fermented in a heat-preservation manner to obtain the wheat beer with the flavor of the Puan black tea.
A90-mesh metal filtering container is customized by using 304 stainless steel, 90-mesh filtering data is that 90 holes need to be formed in the area with the diameter of one inch, the mass of the stainless steel is larger than that of wort, and the added plant residue can be prevented from being deposited and leaked, and the release of plant characteristics can be guaranteed.
In the material preparation step, the mixture ratio of the Australian wheat malt accounts for 47 percent of the total mixture, the mixture ratio of the hop accounts for 0.45 percent of the total mixture, the mixture ratio of the Puan black tea accounts for 3.5 percent of the total mixture, and the mixture ratio of the WB-06 yeast accounts for 0.05 percent of the total mixture. In the saccharification step, the temperature in a saccharification pot in the enzyme generation step is 38 ℃, the temperature of a saccharification container in the protein stop step is raised to 52-58 ℃, the temperature in the saccharification pot in the first stage of saccharification step is raised to 62-65 ℃, the temperature in the second stage of saccharification step is raised to 68-72 ℃, and the temperature in the enzyme stop step is raised to 78 ℃. The material mass ratio of the Australian wheat malt, the wheat malt and the water is 1: 4.5.
The stainless steel quality is greater than the wort, the boiling process can sink and roll in the wort, the boiling evaporation intensity is maximized, the plants are wrapped and bundled by the filter bag and put into boiling, and the specific flavor of the plants is blended into the beer body by boiling or soaking for a long time to increase the taste layering.
The working principle of the invention is as follows: the brewing method of the Pu' an black tea flavor beer comprises the following steps:
s1, material preparation: preparing materials such as Australian wheat malt, hops, Pu' er black tea and fermentation yeast for later use, and then crushing the Australian wheat malt and the wheat malt. In the material preparation step, the mixture ratio of the Australian wheat malt accounts for 47 percent of the total mixture, the mixture ratio of the hop accounts for 0.45 percent of the total mixture, the mixture ratio of the Puan black tea accounts for 3.5 percent of the total mixture, and the mixture ratio of the WB-06 yeast accounts for 0.05 percent of the total mixture. The material mass ratio of the Australian wheat malt, the wheat malt and the water is 1: 4.5.
S2 preparation steps of the Puan black tea: selecting fresh leaves picked with one bud or two leaves, drying the fresh leaves picked with one bud or two leaves, turning and blowing the tea leaves for 10-20 minutes in a hot air blowing mode, then discharging the leaves, putting the turned and blown tea leaves on a withering curtain, carrying out withering treatment, then rolling, carrying out primary fermentation and secondary fermentation, then baking, finally carrying out dry tea arrangement of the Puan black tea, and packaging the tea leaves into one part for later use.
S3 saccharification step: directly putting crushed Australian wheat malt and wheat malt into a saccharifying pot, adding water, stirring, keeping the temperature for 20-30 minutes, ensuring the enzyme generation step, then stirring, keeping the temperature for 30 minutes, carrying out a protein resting step, stirring, keeping the temperature for 30 minutes again after the protein resting step is finished, carrying out a first stage of saccharifying step, saccharifying starch macromolecules by using the wheat juice to generate beta-amylase, converting the starch macromolecules into sugars, finishing the first stage of saccharifying step, then stirring, keeping the temperature for 30 minutes, carrying out a second stage of saccharifying step, saccharifying starch low molecules by using the wheat juice to generate alpha-amylase, fully converting the starch into the sugars, carrying out two-stage saccharifying to generate substances such as maltose, maltotriose, dextrin and amino acid, carrying out an enzyme resting step after the second stage of saccharifying step is finished, inactivating the enzyme in the enzyme resting step, and finally finishing the saccharifying process. In the saccharification step, the temperature in a saccharification pot in the enzyme generation step is 38 ℃, the temperature of a saccharification container in the protein stop step is raised to 52-58 ℃, the temperature in the saccharification pot in the first stage of saccharification step is raised to 62-65 ℃, the temperature in the second stage of saccharification step is raised to 68-72 ℃, and the temperature in the enzyme stop step is raised to 78 ℃.
S4, a filtering step: filtering saccharified mash by a filter, selecting a 304 stainless steel customized 90-mesh metal filtering container for the filter, directly collecting the filtered mash, and putting the filtered mash into a boiling pot again.
S5, boiling: boiling the filtered saccharified solution in a boiling pot, adding hops in the boiling pot, boiling the wort in the boiling pot for 60-90 min to obtain 11 ° P wort, and finishing the boiling process.
S6, a rotary precipitation step: removing flocculate by rotary precipitation tank, adding Puan black tea in rotary precipitation tank, adding after 10min from rotary precipitation, cooling wort to the temperature required by fermentation by heat exchange sheet, and waiting for fermentation.
S7, fermentation and heat preservation: and (3) inoculating the wort to be fermented into a fermentation tank through a heat exchanger, adding fermentation yeast, fermenting for 25 days, and fully fermenting the wort to be fermented in a heat preservation manner to obtain the wheat beer with the flavor of the Puan black tea.
In the saccharification step, the temperature in a saccharification pot in the enzyme generation step is 38 ℃, the temperature of a saccharification container in the protein stop step is raised to 52-58 ℃, the temperature in the saccharification pot in the first stage of saccharification step is raised to 62-65 ℃, the temperature in the second stage of saccharification step is raised to 68-72 ℃, and the temperature in the enzyme stop step is raised to 78 ℃. The material mass ratio of the Australian wheat malt, the wheat malt and the water is 1: 4.5.
Utilize the customized 90 mesh metal filtration containers of 304 stainless steel, 90 mesh filtration data are that the diameter needs to have 90 apertures in an inch's area, the stainless steel quality is greater than the wheat juice, can guarantee that the plant residue that adds deposits and not leak outward and guarantee the release of plant characteristic simultaneously, the stainless steel quality is greater than the wheat juice, the boiling process can sink and roll inside the wheat juice, boiling evaporation strength uses the maximize, bundle the plant parcel with the filter bag and put into boiling, through boiling or soak for a long time and make plant characteristic flavor melt in beer wine body and increase the taste stereovision.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (4)
1. The brewing method of the beer with the flavor of the Puan black tea is characterized by comprising the following steps of:
s1, material preparation step: preparing materials such as Australian wheat malt, hops, Pu' er black tea and fermentation yeast for later use, and then crushing the Australian wheat malt and the wheat malt.
S2 preparation steps of the Puan black tea: selecting fresh leaves picked with one bud or two leaves, drying the fresh leaves picked with one bud or two leaves, turning and blowing the tea leaves for 10-20 minutes in a hot air blowing mode, then discharging the leaves, putting the turned and blown tea leaves on a withering curtain, carrying out withering treatment, then rolling, carrying out primary fermentation and secondary fermentation, then baking, finally carrying out dry tea arrangement of the Puan black tea, and packaging the tea leaves into one part for later use.
S3 saccharification step: directly putting crushed Australian wheat malt and wheat malt into a saccharifying pot, adding water, stirring, keeping the temperature for 20-30 minutes, ensuring the enzyme generation step, then stirring, keeping the temperature for 30 minutes, carrying out a protein resting step, stirring, keeping the temperature for 30 minutes again after the protein resting step is finished, carrying out a first stage of saccharifying step, saccharifying starch macromolecules by using the wheat juice to generate beta-amylase, converting the starch macromolecules into sugars, finishing the first stage of saccharifying step, then stirring, keeping the temperature for 30 minutes, carrying out a second stage of saccharifying step, saccharifying starch low molecules by using the wheat juice to generate alpha-amylase, fully converting the starch into the sugars, carrying out two-stage saccharifying to generate substances such as maltose, maltotriose, dextrin and amino acid, carrying out an enzyme resting step after the second stage of saccharifying step is finished, inactivating the enzyme in the enzyme resting step, and finally finishing the saccharifying process.
S4, a filtering step: filtering saccharified mash by a filter, selecting a 304 stainless steel customized 90-mesh metal filtering container for the filter, directly collecting the filtered mash, and putting the filtered mash into a boiling pot again.
S5, boiling: boiling the filtered saccharified solution in a boiling pot, adding hops in the boiling pot, boiling the wort in the boiling pot for 60-90 min to obtain 11 ° P wort, and finishing the boiling process.
S6, a rotary precipitation step: removing flocculate by rotary precipitation tank, adding Puan black tea in rotary precipitation tank, adding after 10min from rotary precipitation, cooling wort to the temperature required by fermentation by heat exchange sheet, and waiting for fermentation.
S7, fermentation and heat preservation: and (3) inoculating the wort to be fermented into a fermentation tank through a heat exchanger, adding fermentation yeast, fermenting for 25 days, and fully fermenting the wort to be fermented in a heat-preservation manner to obtain the wheat beer with the flavor of the Puan black tea.
2. The method for brewing the pran black tea flavored beer according to claim 1, wherein in the material preparation step, the mixture ratio of the Australian wheat malt, the mixture ratio of the hop and the mixture ratio of the pran black tea are respectively 47% of the total ingredients, 0.45% of the total ingredients, 3.5% of the total ingredients and 0.05% of the total ingredients by the mixture ratio of WB-06 yeast.
3. The method of claim 1, wherein in the mashing step, the temperature in the mashing kettle in the enzyme production step is 38 ℃, the temperature in the mashing vessel in the protein resting step is increased to 52 ℃ to 58 ℃, the temperature in the mashing kettle in the first stage is increased to 62 ℃ to 65 ℃, the temperature in the second stage is increased to 68 ℃ to 72 ℃, and the temperature in the enzyme resting step is increased to 78 ℃.
4. The method for brewing the beer with the flavor of the Puan black tea according to claim 1, wherein the proportion by mass of the ingredients of the Australian wheat malt, the wheat malt and the water is 1: 4.5.
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| CN104745343A (en) * | 2013-12-27 | 2015-07-01 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Production process method for micro self-brewing special beer malt wort dry powder |
| CN107410561A (en) * | 2016-05-23 | 2017-12-01 | 吴志锋 | A kind of preparation method of black tea |
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| CN112226310A (en) * | 2020-10-26 | 2021-01-15 | 攀枝花学院 | Black tea beer and production method thereof |
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| CN104745343A (en) * | 2013-12-27 | 2015-07-01 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Production process method for micro self-brewing special beer malt wort dry powder |
| CN107410561A (en) * | 2016-05-23 | 2017-12-01 | 吴志锋 | A kind of preparation method of black tea |
| CN109234092A (en) * | 2018-11-30 | 2019-01-18 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of black tea glug beer |
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