Method for replacing humulus lupulus with tea leaves

Abstract

The invention discloses a method for replacing humulus lupulus with tea leaves. The method comprises the following steps of malt crushing, maltose treatment, mixing and filtering, wort boiling, cyclotron precipitation, wort cooling, wort fermentation, material adding and product packaging. The method has the beneficial effects that the auxiliary material, namely humulus lupulus, in beer preparation is replaced so that the same effect is achieved under the condition that the taste is not influenced, the total polyphenol content detected in the prepared finished product is 350mg/L, and the finished product has obvious fragrance, has bubble killing taste, malt flavor and bitter taste of beer, and the production cost is reduced. The materials beneficial to the human body are added, the stability can be improved, the viscosity of the beer can be increased, the beer can be prevented from being oxidized during production and after preparation, the original color of the beer can be protected,and the enzymic preparation added during production can effectively accelerate decomposition of starch into maltose and can filter poor malts.

Description

technical field [0001] The invention relates to the preparation of hops, in particular to a method for using tea leaves instead of hops, and belongs to the technical field of hops preparation technology. Background technique [0002] Beer has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low molecular sugars and amino acids in beer are very It is easily digested and absorbed, and generates a lot of heat in the body, so beer is often called "liquid bread". 1L of 12°Bx beer can generate 3344kJ of heat, which is equivalent to the heat generated by 3 to 5 eggs or 210g of bread. Manual workers, if they can drink 1L of beer a day, they can get one-third of the required calories, and beer is made of wheat malt and barley malt as the main raw materials, and hops are added, through ...

AI Technical Summary

Problems solved by technology

[0003] Existing beer preparation methods commonly use hops as auxiliary raw materials. Under the normal addition amount of hops in beer wort (1-10 per thousand), the polyphenol content is 250-450mg / L, but the cost of hops is relatively high, and large quantities It is often necessary to save costs during production, and the aroma and taste of the beer produced cannot be changed basically, resulting in that most of the existing materials cannot replace hops, which increases the production cost; basically no addition is beneficial to the human body and hops in the existing beer preparation methods. Materials that do not conflict with beer, and cannot prevent beer from being oxidized during preparation, so that the produced beer cannot meet the requirements; in the existing beer preparation methods, the efficiency of malt saccharification is slow, and the filtration efficiency is low when malt is mixed with water. lead to low production efficiency

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