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Black tea beer and production method thereof

A production method and technology for black tea, 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

Pending Publication Date: 2021-01-15
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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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  • Black tea beer and production method thereof
  • Black tea beer and production method thereof
  • Black tea beer and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Adopt following method to prepare black tea beer:

[0038] The production of malt--the wheat is pretreated, soaked, germinated, dried, and the sprouts of the wheat are removed (root removal) to obtain malt.

[0039]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.

[0040] Filtration----Continue to boil the wort, add black tea leaves during the boiling process (see Table 1 for the ratio of wheat to wheat), after boiling, cool at a rate of 8°C / min, and separate the condensed solids (flotation method: wort Introduce sterile air into the medium, break the air into tiny bubbles, the bubbles rise slowly, and the condensed solids rise to the surface of t...

Embodiment 2

[0052] Using the weight ratio of black tea leaves to malt of 1:20, according to the method of Example 1, only the cooling rate of wort was changed, and the influence of different cooling rates on the mouthfeel of black tea beer was studied. The results are shown in Table 2.

[0053] Table 2

[0054]

[0055]

[0056] It can be seen that uniform cooling at a cooling rate of 5-10°C / min can make the taste of black tea beer better. And cooling rate is too fast or too slow, mouthfeel is all bad.

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Abstract

The invention relates to black tea beer and a production method thereof and belongs to the technical field of wine brewing. The invention aims to provide the production method of the black tea beer. The production method of the black tea beer sequentially comprises the procedures of malt production, wort production, primary fermentation, secondary fermentation, filtration, sterilization and packaging, wherein in the wort production process, black tea leaves in a proper proportion are added to produce wheat mash with black tea fragrance, and then the primary fermentation procedure is carried out. The method is simple and high in practicability, black tea leaves are added in the high-temperature saccharification process, hops do not need to be added, and the cooling rate is strict during wort making, so that the finally produced beer has the faint scent of black tea, a brand-new choice is provided for mass consumers, and through tasting of trial products, the black tea beer completely conforms to taste preferences of Chinese consumers.

Description

technical field [0001] The invention relates to black 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): C12C12/00C12C7/04C12C7/26C12C5/00C12R1/865
CPCC12C12/00C12C7/04C12C7/26C12C5/008
Inventor 卢汀
Owner PANZHIHUA UNIV