A beer prepared with pomelo tea and a method for preparing the same

Abstract

The application discloses a kind of beer prepared with grapefruit tea and a preparation method thereof, and belongs to the technical field of beer brewing. Malt, plum green grapefruit tea, hops and water are used as raw materials. The beer prepared by fermentation and aging has fewer impurities and better flavor. The plum green grapefruit tea is treated to make the beer have higher nutritional value and better clarity. The plum green grapefruit tea used as beer raw material makes the prepared beer have fruit aroma and tea aroma, improves the flavor of beer, improves the health care value of beer, is also beneficial to fermentation, and realizes effective utilization of resources. Therefore, the beer prepared by the application has good flavor, fewer impurities, high clarity, high nutritional value, is beneficial to fermentation, realizes effective utilization of resources, and has important application value in the technical field of beer brewing, especially in the field of health care beer.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of beer brewing, and particularly relates to a beer prepared from shaddock tea and a preparation method thereof. BACKGROUND

[0002] Beer is a low-alcohol brewed wine with rich foam, obvious hop aroma, refreshing taste and rich nutrition, which is made of water, malt, hops and yeast and contains carbon dioxide. Although beer manufacturing started late, it has developed rapidly, and beer production ranks first in the world. Beer manufacturing not only has a large output, but also can brew various characteristic beers with different tastes and styles through formula and process adjustment, so that the beer is diverse in variety and rich in taste, and is favored by consumers. Tea beer has developed rapidly in the beer field because of its unique taste and high nutritional value of tea polyphenols in tea leaves, strong antioxidant capacity, ability to scavenge free radicals, delay of human aging, protection of the nervous system, and maintenance of brain activity.

[0003] In recent years, high-end beer has gradually started and has occupied a large market share. Health beer not only has a rich taste, but also has high nutritional value. Today, as the demand for consumption is increasingly becoming high-end, the development is very hot. However, although ordinary tea beer has certain nutritional value, the effect is not significant, and it is difficult to meet the increasing demand of the health beer industry.

[0004] Shaddock is a special fruit in Lingnan, and is currently harvested in large quantities in Guangdong Province. In the process of planting shaddock, farmers artificially thinning to ensure the quality of the fruit, which results in the abandonment of some young fruit, causing waste of resources. SUMMARY

[0005] The present application aims to overcome the defects of the prior art and provides a beer prepared from shaddock tea and a preparation method thereof.

[0006] The object of the present application can be achieved by the following technical solutions:

[0007] A preparation method of a beer prepared from shaddock tea, comprising the following steps:

[0008] S1, crushing malt and mixing with water, and using stepwise heating for saccharification, filtering after saccharification is completed to obtain wort;

[0009] S2, mixing green tea with 80-85℃ hot water, soaking for 20min, and using ultrasonic oscillation, filtering to remove tea residue after oscillation is completed to obtain tea juice;

[0010] S3, mixing the wort and the tea juice, adding hops, heating until boiling, keeping the temperature constant, boiling for 85 min, reducing to room temperature, adjusting the pH to 5.5-5.7, filtering, obtaining mixed juice;

[0011] S4, adding the mixed juice into the fermentation tank, inoculating Saccharomyces cerevisiae, and performing fermentation, and when the surface of the fermentation liquid is calm and no bubbles are observed, the fermentation is considered to be completed;

[0012] S5, sucking the liquid in the fermentation tank in step S4 into another clean container by siphoning, aging, clarifying and filtering after aging is completed, sterilizing, and obtaining the beer prepared from the grapefruit tea.

[0013] Further, in step S1, the malt is crushed by a pair roller crusher.

[0014] Further, in step S1, the raw materials are as follows according to weight fraction: 30-35 parts of malt, 90-105 parts of water.

[0015] Further, in step S1, the temperature of the segmented saccharification is as follows: 50°C for 60 min, heating to 60°C for 60 min, heating to 70°C for 20 min, and finally heating to 70°C for 10 min.

[0016] Further, in step S2, the raw materials are as follows according to weight fraction: 5-15 parts of green tea of grapefruit, 20-60 parts of hot water.

[0017] Further, in step S3, the raw materials are as follows according to weight fraction: 85-95 parts of wort, 10-15 parts of tea juice, and 0.2-0.5 parts of hops.

[0018] Further, in step S4, the temperature in the fermentation tank is 15-20°C, and the inoculation amount of Saccharomyces cerevisiae is 0.982×10 -8 ×10cfu / mL.

[0019] Further, in step S5, the aging temperature is 2-4°C, and the time is 5-7 days.

[0020] Further, in step S5, the clarifying agent used for clarification is a cationic clarifying agent.

[0021] Further, in step S5, the pasteurization method is used.

[0022] Soaking the green tea of grapefruit with hot water and ultrasonic oscillation can improve the extraction rate of effective components in the tea and improve the nutritional value; using Saccharomyces cerevisiae can obtain better fermentation effect than general yeast; aging can make the beer have less impurities and better flavor; the beer contains a large amount of anions, and the cationic clarifying agent has better clarification effect; and the pasteurization method can effectively kill miscellaneous bacteria.

[0023] Further, the Mei Qingyao green tea is prepared by the following steps:

[0024] First, the young grapefruits are stressed by free falling from a height of 1 meter for 5 times, the top of the young grapefruits is opened, and the sacs inside the grapefruit flesh are emptied by tools; after the cleaning and drying process, the green tea is placed in the inside of the young grapefruit, placed in an oven, heated to 120 DEG C until completely dried, and sealed at room temperature to obtain the Mei Qingyao green tea.

[0025] The release of alcohols, esters and ketones of the stressed young grapefruits is significantly increased, and the aroma volatile amount is also increased, so that the green tea has a certain fruit aroma; the green tea is placed in the young grapefruit, and heated and dried, so that the fruit aroma of the young grapefruit is fully released, and the flavor of the green tea is improved; the terpenes compounds of the young grapefruit are also released, which not only have the effect of repairing alcohol-induced liver damage, but also have good anti-inflammatory effect; in addition, the process is accompanied by caramelization and Maillard reaction, so that the green tea has caramel sweet aroma, and a certain sweetness is more beneficial to fermentation.

[0026] The beneficial effects of the present application are:

[0027] 1. The beer of the present application is prepared by fermentation and aging, has less impurities and better flavor; the Mei Qingyao green tea is treated, so that the beer has higher nutritional value and better clarity.

[0028] 2. The Mei Qingyao green tea is used as a beer raw material, so that the beer prepared has fruit aroma and tea aroma, the flavor of the beer is improved, the health care value of the beer is improved, and the beer is also beneficial to fermentation, and the effective use of resources is realized.

[0029] Therefore, the beer prepared by the present application has good flavor, less impurities, high clarity, high nutritional value, and is beneficial to fermentation, and the effective use of resources is realized, and has important application value in the beer brewing technology field, especially in the health care beer field. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present application will be described below in conjunction with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the scope of protection of the present application.

[0031] Example 1

[0032] Preparation of Mei Qingyao green tea:

[0033] The immature pomelo fruits are dropped freely from a height of 1 meter, repeated 5 times, the top of the immature pomelo fruits is opened, and then the sacs inside the pomelo pulp are emptied by tools; after the cleaning and drying process, the green tea is placed in the inside of the immature pomelo fruits, placed in an oven, heated to 120℃ until completely dried, and sealed at room temperature to obtain the Meiqing pomelo green tea.

[0034] The green tea is spring tea in Meixian District of Meizhou City, purchased from Meizhou Zhenbao Golden Pomelo Industry Co., Ltd.

[0035] The immature pomelo fruits are Meixian golden pomelo immature fruits, purchased from Meizhou market.

[0036] Example 2

[0037] S1, 30g of malt is crushed by a pair of roll crushers, mixed with 90g of water, and subjected to saccharification by using a segmented temperature rising process, incubated at 50℃ for 60min, then incubated at 60℃ for 60min, then incubated at 70℃ for 20min, and finally incubated at 70℃ for 10min, and then filtered to obtain wort;

[0038] S2, 5g of Meiqing pomelo green tea prepared in Example 1 is mixed with 20g of 80℃ hot water, soaked for 20min, and subjected to ultrasonic oscillation, then filtered to remove tea dregs to obtain tea juice;

[0039] S3, 85g of wort and 10g of tea juice are mixed, 0.2g of hops is added, the temperature is raised to boiling, the temperature is kept constant, and boiled for 85min, then cooled to room temperature, the pH is adjusted to 5.5, and then filtered to obtain mixed juice;

[0040] S4, the mixed juice is added to a fermentation tank, the temperature in the tank is 15℃, and wine yeast is inoculated, the inoculation amount is 0.982x10 -8 ×10cfu / mL, and then subjected to fermentation, and when the surface of the fermentation liquid is calm and no bubbles are observed, the fermentation is considered to be completed;

[0041] S5, the liquid in the fermentation tank in step S4 is sucked into another clean container by siphon method, subjected to aging, and then clarified by using cationic clarifying agent (polyacrylamide cationic clarifying agent produced by Henan Zhongyan Environmental Engineering Co., Ltd.), filtered, and pasteurized to obtain pomelo tea prepared beer.

[0042] Example 3

[0043] S1, 33g of malt is crushed by a pair of roll crushers, mixed with 99g of water, and subjected to saccharification by using a segmented temperature rising process, incubated at 50℃ for 60min, then incubated at 60℃ for 60min, then incubated at 70℃ for 20min, and finally incubated at 70℃ for 10min, and then filtered to obtain wort;

[0044] S2, 10 g of the green tea prepared in Example 1 was mixed with 40 g of hot water at 83°C, soaked for 20 min, and ultrasonically agitated. After the agitation was completed, the tea residue was removed by filtration to obtain tea juice;

[0045] S3, 90 g of wort and 12 g of tea juice were mixed, 0.3 g of hops was added, the temperature was raised to boiling, the temperature was kept constant, and boiling was maintained for 85 min. The temperature was then lowered to room temperature, the pH was adjusted to 5.6, and filtration was performed to obtain mixed juice;

[0046] S4, the mixed juice was added to a fermentation tank, the temperature in the tank was 18°C, and brewing yeast was inoculated at an inoculation amount of 0.982 x 10 -8 ×10cfu / mL. Fermentation was performed, and it was observed that the surface of the fermentation liquid was calm and no more bubbles were present, indicating that the fermentation was complete;

[0047] S5, the liquid in the fermentation tank in step S4 was sucked into another clean container by siphoning, and aging was performed at 3°C for 6 days. After that, cationic clarifying agent (polyacrylamide cationic clarifying agent produced by Henan Zhongyan Environmental Engineering Co., Ltd.) was used for clarification, filtration was performed, and pasteurization was performed to obtain the beer prepared from the pomelo tea.

[0048] Example 4

[0049] S1, 35 g of malt was crushed by a pair roller crusher and mixed with 105 g of water. The temperature was raised in stages for saccharification, and the temperature was kept constant at 50°C for 60 min, the temperature was raised to 60°C for 60 min, the temperature was raised to 70°C for 20 min, and finally the temperature was raised to 70°C for 10 min. After the saccharification was completed, filtration was performed to obtain wort;

[0050] S2, 15 g of the green tea prepared in Example 1 was mixed with 60 g of hot water at 85°C, soaked for 20 min, and ultrasonically agitated. After the agitation was completed, the tea residue was removed by filtration to obtain tea juice;

[0051] S3, 95 g of wort and 15 g of tea juice were mixed, 0.5 g of hops was added, the temperature was raised to boiling, the temperature was kept constant, and boiling was maintained for 85 min. The temperature was then lowered to room temperature, the pH was adjusted to 5.7, and filtration was performed to obtain mixed juice;

[0052] S4, the mixed juice was added to a fermentation tank, the temperature in the tank was 20°C, and brewing yeast was inoculated at an inoculation amount of 0.982 x 10 -8 ×10cfu / mL. Fermentation was performed, and it was observed that the surface of the fermentation liquid was calm and no more bubbles were present, indicating that the fermentation was complete;

[0053] S5, the liquid in the fermentor of step S4 is sucked into another clean container by siphon method, and is aged at 4℃ for 7 days, then is clarified by cationic clarifying agent (polyacrylamide cationic clarifying agent produced by Henan Zhongyan Environmental Engineering Co., Ltd.), filtered, and pasteurized to obtain the beer prepared from the shaddock tea.

[0054] Comparative Example 1

[0055] The shaddock young fruits of Example 1 are not subjected to stress collision, and the prepared green tea is used to replace the plum green tea of Example 4, and the remaining steps are the same as those of Example 4.

[0056] Comparative Example 2

[0057] The same mass of common green tea is used to replace the plum green tea of Example 4, and the remaining steps are the same as those of Example 4.

[0058] The prepared beers of Examples 2-4 and Comparative Examples 1-2 are detected, and the detection results are shown in the following table.

[0059]

[0060]

[0061] It can be seen from the above table that the beer prepared by the present application has good flavor, less impurities, high clarity, high nutritional value, and is beneficial to fermentation, realizes effective utilization of resources, and has important application value in the field of beer brewing technology, especially in the field of health beer.

[0062] In the description of the specification, the description of the reference terms "one embodiment", "example", "specific example" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are contained in at least one embodiment or example of the present application. In the specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0063] The above is only an example and description of the present application, and those skilled in the art can make various modifications or supplements to the described specific embodiments or use similar ways to replace, as long as the modifications or supplements do not deviate from the invention or exceed the scope defined by the present claims, and should belong to the protection scope of the present application.

Claims

1. A method for preparing beer using grapefruit tea, characterized in that, Includes the following steps: S1. After crushing the malt, mix it with water, and saccharify it by heating it in stages. After saccharification is completed, filter it to obtain wort. S2. Mix the plum and pomelo green tea with hot water at 80-85℃, steep for 20 minutes, and then use ultrasonic vibration. After vibration, filter to obtain tea juice. S3. Mix the wort and tea juice, add hops, heat until boiling, keep the temperature constant, boil for 85 minutes, cool to room temperature, adjust the pH to 5.5-5.7, filter, and obtain the mixed juice; S4. Add the mixed juice to the fermentation tank and inoculate with brewing yeast to carry out fermentation. When the surface of the fermentation liquid is calm and there are no more bubbles, it indicates that the fermentation is over. S5. The liquid in the fermentation tank in step S4 is siphoned into another clean container for aging. After aging, it is clarified, filtered, and sterilized to obtain beer made from grapefruit tea. In step S1, the ingredients are as follows by weight: 30-35 parts malt, 90-105 parts water; in step S2, the ingredients are as follows by weight: 5-15 parts green tea (pomelo and plum), 20-60 parts hot water; in step S3, the ingredients are as follows by weight: 85-95 parts wort, 10-15 parts tea juice, 0.2-0.5 parts hops. The plum and pomelo green tea is prepared through the following steps: Drop young pomelo fruits freely from a height of 1 meter, repeating this process 5 times to hollow out the pith inside the young pomelo fruits. Clean and dry them, put green tea inside the young pomelo fruits, place them in an oven, heat to 120℃ until completely dry, and seal and store at room temperature to obtain Meiqing Pomelo Green Tea.

2. The method for preparing beer using grapefruit tea according to claim 1, characterized in that, In step S4, the temperature inside the fermenter is 15-20℃.

3. A method for preparing beer using grapefruit tea according to claim 1, characterized in that, In step S5, the aging temperature is 2-4℃ and the time is 5-7 days.

4. A beer prepared using grapefruit tea, characterized in that, Prepared according to the method according to any one of claims 1-3.

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