Preparation process of jasmine tea craft beer

A kind of jasmine tea and the technology of preparation process, which is applied in the field of brewing, can solve the problems of increased process, complex process, high bitterness and astringency, and achieve the effect of reducing bitterness, high acceptability, rich jasmine fragrance and tea fragrance

Pending Publication Date: 2022-07-12
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing jasmine tea beer brewing technology, one is that the jasmine added is mostly jasmine tea, and the addition of this method requires filtering the tea dregs, increasing the process, and also has the disadvantage of high bitterness; the other is to use two cans Type fermentation requires secondary inversion, filtration, pasteurization and artificial filling of carbon dioxide to enrich foam and other processes, the process is complicated and the cost is high

Method used

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  • Preparation process of jasmine tea craft beer
  • Preparation process of jasmine tea craft beer
  • Preparation process of jasmine tea craft beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Preparation of wheat mash: 50kg of barley sprouts and 25kg of wheat malts are pulverized to a certain extent and mixed with 300L of water to prepare wheat mash;

[0028] (2) Saccharification and filtration of wort: saccharification is carried out by staged heating. The heating program is: 40-45 °C, hold for 10 minutes, then heat up to 45-50 °C, hold for 20 minutes, then heat up to 60-65 °C, hold for 30 minutes, and then Raise the temperature to 70-75°C, hold for 30 minutes, then raise the temperature to 75-78°C, hold for 5 minutes, and finally raise the temperature to 78-80°C and hold for 5 minutes. After mashing, pump the mash into the filter tank and let it stand for 15 minutes, open the filter valve and put the wort into the rotary sedimentation tank, spin for 15 minutes, and use the transfer pump to pump the wort into the boiling pot;

[0029] (3) Preparation of jasmine tea powder: jasmine tea is extracted with water at 45-65°C for 20-40 min, and the extract is ...

Embodiment 2

[0033] Compared with Example 1, the difference in the brewing process of the jasmine tea beer described in this example only exists in that: in the brewing process, jasmine tea is added instead of jasmine tea powder, and the amount of jasmine tea added accounts for 0.4% of the brewing water. .

Embodiment 3

[0035] (1) Preparation of malt powder: 50kg of barley malt and 25kg of wheat malt are pulverized to a certain extent, and the malt mash is prepared by mixing with 300L of water;

[0036] (2) Saccharification of wort: saccharification is carried out by staged heating. The heating program is: 40-45 °C, hold for 10 min, then heat up to 45-50 °C, hold for 20 min, then heat up to 60-65 °C, hold for 30 min, The temperature was increased to 70-75 °C and held for 30 min, then increased to 75-78 °C and held for 5 min, and finally increased to 78-80 °C and held for 5 min. And through one filtration to get wort, and use the transfer pump to pump the wort into the boiling pot;

[0037] (3) Boil the wort: Boil in a boiling pot for 110 minutes, and add hops during the process. The time for adding hops is 20 minutes after boiling, and the amount added is 0.083% of the amount of brewing water. After the boiled wort is spin-sinked for 15 minutes, the activated yeast (dry yeast with 0.05% brew...

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PUM

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Abstract

The present invention relates to a jasmine tea craft beer preparation process, which sequentially comprises the steps of malt crushing, wort saccharification, filtration, boiling, rotary precipitation, cooling, primary fermentation, secondary fermentation, canning and jasmine tea powder preparation, specifically, the jasmine tea powder is added 20 min before wort boiling, such that the wort with rich jasmine tea taste and fragrance is prepared, and the jasmine tea powder is added 20 min before the wort boiling. And carrying out rotary precipitation and cooling, and then carrying out main fermentation, secondary fermentation and clarification processes. The method is simple, the jasmine tea powder is added in the high-temperature boiling stage, the input amount of hops is reduced, a one-pot method is adopted for main fermentation, secondary fermentation and natural clarification, and the procedures of secondary pot pouring, pasteurization and filtration are reduced. The jasmine tea beer brewed by the technology is harmonious in mouth feel, rich in taste and fragrance of the jasmine tea, white, rich, fine and durable in foam and excellent in color and clarity, and the oxidation resistance of the beer is also improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation process of a jasmine tea craft beer. Background technique [0002] With the continuous progress of my country's economy and the improvement of people's living standards and health awareness, consumers pay attention to the flavor, quality and health benefits of products when choosing beverage products. However, the current industrial beer on the market is difficult to meet the needs of consumers. Since 2014, the output of industrial beer in my country has been declining. In recent years, the number of craft beer companies has gradually increased, and the variety of products has become more and more abundant, which has attracted the attention and love of many consumers. As a healthy drink with rich jasmine and tea aroma, jasmine tea contains amino acids, vitamins, sugars, enzymes and other nutrients, and contains tea polyphenols, theophylline and other ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02C12C7/04C12C7/20C12C11/02C12R1/865
CPCC12C5/026C12C7/04C12C7/205C12C11/02
Inventor 许勇泉陈德权邹纯尹军峰高颖傅燕青
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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