Jasmine tea fermented beer and preparation method thereof

A technology of jasmine tea and beer, applied in the direction of beer brewing, etc., can solve the problems of turbidity in storage, affect the appearance and quality of beer, and achieve the effect of improving antioxidant function, improving appearance and quality, and reducing polyphenol content

Pending Publication Date: 2020-07-28
广州南沙珠江啤酒有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some defects in the existing jasmine tea beer brewing process, which makes the content of polyphenols in the beer higher, causing the beer to produce a bitter feeling, and is prone to turbidity during preservation, which affects the perception and quality of the beer

Method used

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  • Jasmine tea fermented beer and preparation method thereof
  • Jasmine tea fermented beer and preparation method thereof
  • Jasmine tea fermented beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of jasmine tea fermented beer is prepared by the following method:

[0038] (1) Saccharification: Grind the barley malt, when the temperature of the feeding water rises to 45°C, feed the malt, keep it warm for 10 minutes, heat it to 62.5°C, keep it warm for 30 minutes, heat it to 72.5°C, keep it warm until it passes the iodine test, then heat it to 78°C °C to obtain mash;

[0039] (2) Cooking: filter the mash to obtain clarified wort, boil the wort, add bitter hops after boiling for 30 minutes, add scented hops after boiling for 55 minutes, stop cooking after boiling for 60 minutes, and obtain hot wort; The addition amount of type hops is 0.4g / L wort, and the addition amount of aroma type hops is 0.4g / L wort;

[0040] (3) Cooling: Pour the hot wort into the clarification tank for 30 minutes, and cool to 8°C after clarification to obtain cold wort;

[0041] (4) Fermentation: Oxygenate the cold wort, put the cold wort into the fermenter, add yeast to ferment, the...

Embodiment 2

[0045] A kind of jasmine tea fermented beer is prepared by the following method:

[0046] (1) Saccharification: Grind the barley malt, when the temperature of the feeding water rises to 45°C, feed the malt, keep it warm for 10 minutes, heat it to 62.5°C, keep it warm for 30 minutes, heat it to 72.5°C, keep it warm until it passes the iodine test, then heat it to 78°C ℃, to obtain mash;

[0047] (2) Cooking: filter the mash to obtain clarified wort, boil the wort, add bitter hops after boiling for 30 minutes, add scented hops after boiling for 55 minutes, stop cooking after boiling for 60 minutes, and obtain hot wort; The addition amount of type hops is 0.4g / L wort, and the addition amount of aroma type hops is 0.4g / L wort;

[0048] (3) Cooling: Pour the hot wort into the clarification tank for 30 minutes, and cool to 8°C after clarification to obtain cold wort;

[0049] (4) Fermentation: Oxygenate the cold wort, put the cold wort into the fermenter, add yeast to ferment, the...

Embodiment 3

[0053] A kind of jasmine tea fermented beer is prepared by the following method:

[0054] (1) Saccharification: Grind the barley malt, when the temperature of the feeding water rises to 45°C, feed the malt, keep it warm for 10 minutes, heat it to 62.5°C, keep it warm for 30 minutes, heat it to 72.5°C, keep it warm until it passes the iodine test, then heat it to 78°C ℃, to obtain mash;

[0055] (2) Cooking: filter the mash to obtain clarified wort, boil the wort, add bitter hops after boiling for 30 minutes, add scented hops after boiling for 55 minutes, stop cooking after boiling for 60 minutes, and obtain hot wort; The addition amount of type hops is 0.4g / L wort, and the addition amount of aroma type hops is 0.4g / L wort;

[0056] (3) Cooling: Pour the hot wort into the clarification tank for 30 minutes, and cool to 8°C after clarification to obtain cold wort;

[0057] (4) Fermentation: Oxygenate the cold wort, put the cold wort into the fermenter, add yeast to ferment, the...

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Abstract

The invention provides jasmine tea fermented beer and a preparation method thereof, and relates to the technical field of bear brewage. The preparation method provided by the invention comprises the following steps of: carrying out saccharification, i.e., mixing malt with water, raising the temperature to 44 DEG C to 46 DEG C, carrying out heat preservation for preset time, raising the temperatureto 61 DEG C to 63 DEG C, carrying out heat preservation for preset time, raising the temperature to 72.5 plus and minus 0.5 DEG C, carrying out heat preservation for preset time, raising the temperature of 78 plus and minus 0.5 DEG C, and carrying out saccharification to obtain saccharification liquor; carrying out cooking, i.e., filtering the saccharification liquor to obtain clarified wort, boiling the wort, and adding hops to obtain hot wort; carrying out cooling, i.e., carrying out clarification on the hot wort and performing cooling to obtain cold wort; carrying out fermentation, i.e., oxygenating the cold wort, adding yeast to carry out fermentation, so as to obtain wine liquid after a fermenting state that the diacetyl content is smaller than or equal to 0.15ppm is reached; and carrying out cold extraction, i.e., cooling the wine liquid to a temperature of 5 DEG C to 8 DEG C, and carrying out cycle extraction on jasmine tea by the wine liquid so as to obtain the jasmine tea fermented beer. The bear obtained by the preparation method provided by the invention is proper and stable in content of a polyphenol substance, and has the advantages of low bitterness and no generationof turbidness after long-time storage.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a jasmine tea fermented beer and a preparation method thereof. Background technique [0002] The most common beer on the market is usually brewed with malt, hops, yeast and water as raw materials. This type of beer is accepted by consumers and has always been the most demanded category of beer products since its launch. But this kind of beer tastes slightly single, and its health care function is also limited, and it is difficult to satisfy modern consumers' demands for beer diversification. Therefore, many new flavors of beer, such as scented tea beer and fruit beer, have emerged on the market, all of which have been recognized by consumers. [0003] Jasmine tea beer is a common flower tea beer, which is brewed by co-fermenting jasmine and wort. However, there are still some defects in the existing jasmine tea beer brewing process, which makes the content of polyphenols i...

Claims

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Application Information

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IPC IPC(8): C12C5/02C12C12/00
CPCC12C5/02C12C5/026C12C12/00
Inventor 张智皓涂京霞王玉海黄思鸿杨青吴卓凯陈明陈冰丹
Owner 广州南沙珠江啤酒有限公司
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