A kind of preparation method of cloudy type tea beer

Abstract

The invention discloses a preparation method of turbid tea beer, which comprises the following steps: pulverizing malt, saccharifying, filtering the wort, boiling the wort, adding hops, adding tea for the first time, clarifying by whirling, adding top fermentation yeast, carrying out primary fermentation at 18+ / -4 DEG C, adding microwave-sterilized Cascade hops and pulverized Ti-Kuan-Yin tea powder into the fermentation tank when the apparent attenuation is 55-70%, continuing fermentation at 18+ / -4 DEG C while controlling the yeast at 1.0*10<6>-5.0*10<6> / mL, filling, bottling, fermenting and the like. The turbid tea beer solves the problems of decomposition and oxidization of polyphenols in the tea beer brewage process, maintains the proteins and polyphenols, has the advantages of stable color, long storage life and high foam retention (up to 708.1s), has uniform turbidity and can not stratify after being stored for a long time, and conforms to related specification in national standard.

Description

technical field [0001] The invention relates to a method for preparing tea beer, in particular to a method for preparing turbid type tea beer. Background technique [0002] Beer is one of the most popular alcoholic beverages in the world, ranking third only to water and tea in the entire beverage consumption. Beer is made up of water, grains, yeast and hops. Hops play a vital role in beer and are the "soul of beer". It not only gives beer the pleasing bitterness, but also contributes a rich hop aroma. [0003] Tea is a traditional Chinese beverage. According to different processing methods, it is divided into 6 categories, namely green tea, black tea, green tea, white tea, yellow tea and dark tea. Different teas have their own unique taste and aroma. As a plant material, it has an organoleptic similarity to hops. In terms of taste, the taste substances in tea, such as catechins, caffeine, etc., can provide bitterness, just as the resin in hops provides bitterness to beer....

AI Technical Summary

Problems solved by technology

[0007] In the retrieved prior art, the preparation process of tea beer has been filtered and clarified in the process of fermentation to finished product. Polyphenols in tea and protein in beer are prone to turbidity. At present, there are mainly three clarification mechanisms. First, the method of pvpp adsorption is used to remove polyphenols in beer, but the disadvantages of this method are: 1. The regeneration cost of pvpp is high; 2. The antioxidant capacity of beer after pvpp adsorption is reduced; 3. The content of polyphenols in tea beer High, even if pvpp is added according to the maximum dose of beer standard, the polyphenols in it cannot be completely absorbed, and the effect is not good; 4. After removing all the polyphenols, it loses the typical characteristics of "tea beer". make no sense

Second, use silica to adsorb turbidity-sensitive proteins in beer, but the adsorption capacity of this method is limited, and the effect on tea beer is not significant

Third, use acidic proteolytic enzymes to remove proteins, and proteases will degrade the corresponding proteins that cause turbidity to achieve the purpose of clarifying beer; although this method has low production costs, it is not conducive to the foam stability of finished beer, due to the removal of too much protein, loss of taste, quality and flavor of beer

[0011] The applicant has not yet retrieved relevant literature on cloudy tea beer, and the field of preparation of cloudy tea beer is still blank. The present invention not only provides a brand-new cloudy tea beer, but also fills in the blank of cloudy tea beer