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Preparation method of Tibetan tea beer

A technology for beer and Tibetan tea, which is applied in beer fermentation methods, alcoholic beverage preparation, beer brewing, etc., can solve the problems of large adsorption degree and reduced foam retention, and achieves improved clarity, reduced dust pollution, and increased flavor. and functional ingredients

Pending Publication Date: 2022-07-22
雅安职业技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] It can be seen from the above literature that the foam retention of beer is related to many substances and not determined by a single substance. When using silica gel and PVPP clarifying agent for filtration, it may be due to the adsorption of some substances by silica gel and PVPP clarifying agent. The performance is reduced, especially the adsorption of PVPP clarifier is greater, resulting in a more obvious reduction in foam retention

Method used

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  • Preparation method of Tibetan tea beer
  • Preparation method of Tibetan tea beer
  • Preparation method of Tibetan tea beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1: The difference experiment of adding tea leaves and tea powder during wort saccharification

[0049] A Tibetan tea beer, the ingredients of which include by weight:

[0050] 3300 parts of water, 500 parts of malt, 10 parts of ultra-fine tea powder, 4 parts of hops, 1 part of yeast.

[0051] The preparation steps are as follows:

[0052] 1. Pulverized malt: Pulverize 500 parts of malt to 20 mesh with a pulverizer.

[0053] 2. Saccharification: put the crushed malt into the saccharification pot, add 1800 parts of hot water at 50°C for 10min, heat up to 62°C for 30min, then heat up to 68°C for 30min, and finally heat up to 78°C for 50min. If it is not blue, it indicates that the saccharification is completed, and the saccharification solution is obtained.

[0054] 3. Washing the dregs: wash the dregs with 1500 parts of hot water at 75-80°C, filter to obtain mash, and combine the mash in the washing tank with the saccharification solution obtained by saccharifi...

Embodiment 2

[0060] The process conditions and formula in Example 2 are the same as those in Example 1, and the difference is only in the superfine tea powder added in Example 1, which is tea leaves added in Example 2.

Embodiment 3

[0105] A preparation method of Tibetan tea beer, comprising the following steps:

[0106] Step (1) prepares raw material, raw material of the present invention is by weight:

[0107] 500 parts of malt; 10 parts of tea powder; 5 parts of hops; 1 part of yeast powder;

[0108] 2 parts of carrageenan; 6 parts of beer silica gel; 8 parts of PVPP clarifying agent;

[0109] The composition ratio of PVPP clarifying agent is: PVPP 100g, β-cyclodextrin 12g, gellan gum 6g; that is, 12g β-cyclodextrin and 6g gellan gum are added to each 100g PVPP.

[0110] Step (2) pulverizing malt to prepare saccharification solution;

[0111] Pulverize the malt to 20 mesh, put it in a mashing pot, add 1800 parts of water, heat it to 50°C for 12min; then heat it up to 65°C for 30min; finally heat it up to 80°C for 50min; filter after the constant temperature is over, and after filtration Add 80 ℃ of hot water to the malt grains to wash the grains, and combine the filtrates to obtain a saccharificatio...

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PUM

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Abstract

The invention discloses a preparation method of Tibetan tea beer. The Tibetan tea beer comprises the following raw materials: 500-800 parts of malt; 5 to 15 parts of tea powder; 3-6 parts of humulus lupulus; 1-2 parts of yeast powder; 1 to 3 parts of carrageenan; 5 to 10 parts of beer silica gel; and 5-10 parts of a PVPP clarifying agent. The preparation process comprises the following steps: preparing saccharified liquid from crushed malt; adding humulus lupulus and tea powder into the saccharified liquid, boiling, adding carrageenan, and continuously boiling; cooling, filtering and fermenting; beer silica gel and a PVPP clarifying agent are added for uniform mixing in the later stage of fermentation, then precipitates are filtered out, and the beer stock solution is obtained. According to the invention, the tea leaves are crushed and then added into wort, so that amino acids, tea polysaccharides, tea polyphenols and other components in the tea leaves are efficiently dissolved out, and the flavor and functional components of the tea leaves in the beer can be increased; carrageenan, beer silica gel and PVPP are added in the preparation process for clarification treatment, tea particles, suspended matter impurities and the like in saccharified liquid can be removed, and the clarity of the beer is improved.

Description

technical field [0001] The invention relates to the technical field of beer preparation methods, in particular to a preparation method of Tibetan tea beer. Background technique [0002] Tibetan tea is a typical fermented tea, containing tea polyphenols, tea polysaccharides, theabrownin, caffeine and other components, with antioxidant, anti-radiation, diuretic, lipid-lowering and other functions. Beer is an alcoholic beverage made from malt as raw material, with or without gelatinized starchy raw materials, saccharified, and hops added during the boiling process, with or without special accessories to increase flavor, and then fermented by yeast. Combining Tibetan tea with beer to obtain Tibetan tea beer can impart the flavor and functional components of Tibetan tea to the beer to form a special beer. [0003] In recent years, there have also been studies on the combination of dark tea and beer. For example, Document 1: CN201810997409.3 discloses a method for preparing dark ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C7/04C12C7/17C12C7/20C12C7/26C12C11/00C12H1/048C12H1/056
CPCC12C12/00C12C5/00C12C7/04C12C7/17C12C7/205C12C7/26C12C11/003C12H1/0408C12H1/0424
Inventor 韦婷何靖柳袁野郭承义徐陈娟
Owner 雅安职业技术学院
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