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Green tea beer and production method thereof

A production method and beer technology, applied in the field of brewing, can solve the problems of single taste and can not meet the requirements of consumers for the taste of beer, and achieve the effect of simple method and strong practicability

Inactive Publication Date: 2019-08-06
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Existing beer taste is single, can't satisfy consumer's requirement to beer taste, therefore, needs a kind of new taste beer that meets consumer's mouthfeel preference badly

Method used

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  • Green tea beer and production method thereof

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Effect test

Embodiment 1

[0033] Adopt following method to prepare green tea beer:

[0034] The production of malt--the wheat is pretreated, soaked, germinated, dried, and the sprouts of the wheat are removed (root removal) to obtain malt.

[0035] The production of wort - crushing malt (grinder), saccharification (cooking saccharification method), cooking, putting into gelatinization pot, heating to boiling, cooking for a period of time, allowing starch granules to disintegrate, disintegrating The starch paste is sent back to the mash tun, mixed with the saturated dilute mash, and the mash is continued several times.

[0036] Filtration----Continue to boil the wort, add hops and green tea leaves during the boiling process (see Table 1 for the ratio of wheat to wheat), cool down after boiling, and separate the condensed solids (flotation method: pass sterile water into the wort Air, break the air into small bubbles, the bubbles rise slowly, and the condensed solids rise to the surface of the liquid to...

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Abstract

The invention relates to green tea beer and a production method thereof, and belongs to the technical field of wine-making. The technical problem to be solved is that the production method of the green tea beer is provided. The production method of the green tea beer disclosed by the invention sequentially comprises the following steps: making malts; making malt juice; carrying out pre-fermentation; carrying out post-fermentation; carrying out filtration and sterilization; and carrying out packaging, wherein when the malt juice is made, tea leaves of green tea are added in an appropriate proportion, so that wheat wine with dregs having a scent of green tea is made; and then the pre-fermentation process is performed. The method disclosed by the invention is simple and the practicability ishigh; through adding the tea leaves of the green tea are added in a high-temperature saccharifying process, so that the beer which is produced finally has a faint scent of the green tea, and a brand new choice is provided for a great number of consumers; and through trying the taste of the product, the green tea beer completely conforms to the taste preference of Chinese consumers.

Description

technical field [0001] The invention relates to green tea beer and a production method thereof, belonging to the technical field of brewing. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, and it is the third most consumed beverage in the world after water and tea. Beer was introduced into China at the beginning of the 20th century and is a foreign wine. Beer is translated into Chinese "beer" according to English Beer, and it is called "beer" and it is still used today. Beer is a low-alcohol wine full of carbon dioxide brewed from barley malt, hops, and water through yeast fermentation. Now most of the beer in the world is added with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the malt amount. In Germany, except for export beer (German: Bier), no auxiliary raw materials are used for domestic sales of beer in Germany. In 2009, the beer production in Asia ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C7/04C12C11/00C12R1/865
CPCC12C5/00C12C7/04C12C11/00
Inventor 卢汀
Owner PANZHIHUA UNIV