Longjing tea beer and preparation method thereof

Abstract

The invention discloses Longjing tea beer and a preparation method thereof, and belongs to the technical field of beer brewing. The preparation method of the Longjing tea beer comprises the following steps: pretreating raw materials, mixing crushed barley malt with water, and saccharifying to obtain spent grains; adding hot water into the filter tank to wash the spent grains, and filtering to obtain wort; boiling wort, adding humulus lupulus in batches, then adding longjing tea, adjusting the pH value, and carrying out rotary precipitation and secondary filtration; cooling and oxygenating the secondarily filtered wort, filling the wort into a fermentation tank, inoculating saccharomyces cerevisiae, and fermenting to obtain Longjing tea beer; and storing. According to the Longjing tea beer, perfect fusion of tea fragrance and beer taste is achieved, and the unique fragrance of the Longjing tea is added while the flavor of traditional beer is kept. Meanwhile, the longjing tea beer provided by the invention is excellent in stability, the brewed beer is not easy to precipitate or layer in the storage and transportation processes, and the consistency of product quality is ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of beer brewing, and in particular relates to Longjing tea beer and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the change of consumption concepts, consumers' demand for beverages has become more diversified and personalized. Among many beverages, beer is very popular because of its unique taste and wide consumer groups. However, traditional beer has a single taste and it is difficult to meet consumers' pursuit of novel tastes. In recent years, with the rise of craft beer, more and more people have begun to try to incorporate various natural ingredients and flavors into beer to create a unique taste and flavor.

[0003] As one of the famous green teas in China, Longjing tea is well-known for its unique aroma and taste. Combining the freshness of Longjing tea with the mellowness of beer can not only bring consumers a new taste experience, but also enhance the nutritional value and health value of beer. Although there are some products on the market that try to combine tea and beer, these products often fail to fully integrate the flavor of tea during the brewing process, or have problems with taste and stability. Summary of the invention

[0004] The invention aims to provide a Longjing tea beer and a preparation method thereof. The Longjing tea beer effectively incorporates the aroma and taste of Longjing tea while maintaining the traditional taste of beer.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for preparing Longjing tea beer comprises the following steps: S1. Raw material pretreatment: moistening and crushing barley malt; S2, saccharification: mixing the crushed barley malt obtained in step S1 with water, saccharifying, and obtaining spent grains; S3, filtering: adding hot water into the filter tank to wash the spent grains obtained in step S2, filtering, and obtaining wort; S4, boiling: boiling the wort obtained in step S3, adding hops in batches, adding Longjing tea, adjusting the pH value, and performing rotary sedimentation and secondary filtration; S5, cooling and oxygenating: cooling and oxygenating the wort after the secondary filtration obtained in step S4, and loading it into a fermentation tank; S6, fermentation: inoculating brewer's yeast into a fermentation tank, fermenting, and obtaining Longjing tea beer; S7, storage: cooling the Longjing tea beer obtained in step S6 and storing it.

[0006] Preferably, the saccharification in step S2 is staged heating, and the specific process parameters are: set the saccharification temperature to 45°C and keep it for 10 min; heat it to 55°C and keep it for 10 min; heat it to 62°C and keep it for 20 min; heat it to 68°C and keep it for 20 min; heat it to 72°C and keep it for 20 min, and finally heat it to 78°C.

[0007] Preferably, in step S3, the hot water temperature is 78°C and the washing temperature is 77-79°C.

[0008] Preferably, step S4 specifically comprises: boiling the wort obtained in step S3, and starting the timing from complete boiling, adding hops once at 10 min of boiling, adding hops once at 40 min of boiling, adding hops and Longjing tea at 70 min of boiling, adjusting the pH to 5.0-6.0, obtaining wort with a sugar content of 13-14°P, and performing rotary sedimentation and secondary filtration.

[0009] Preferably, in step S4, the total amount of hops added is 0.1%-0.2%wt, and the amount of Longjing tea added is 1%-3.5%wt.

[0010] Preferably, in step S4, the rotary sedimentation and secondary filtration are specifically: rotary sedimentation in a rotary sedimentation tank for 30 minutes, filtering with a 30-mesh filter to obtain secondary filtered wort.

[0011] Preferably, the temperature in the fermentation tank after cooling in step S5 is 18-22°C.

[0012] Preferably, in step S6, the fermentation temperature in the fermentation tank is 20°C, and the inoculation amount of brewer's yeast is 2×8 6 -5×8 6 cfu / ml, when the sugar content is reduced to 5-6°P, seal the tank, increase the pressure naturally, adjust the pressure to 1.2MPa-1.4MPa, adjust the temperature to 19-21°C, and continue fermenting for 4 days until the apparent fermentation degree of the fermented wort in the fermenter reaches 68%-76%, and obtain Longjing tea beer.

[0013] Preferably, in step S7, the temperature is lowered to 1°C and stored.

[0014] The invention also provides Longjing tea beer prepared by the preparation method.

[0015] Compared with the prior art, the present invention has the following advantages and technical effects: The invention discloses a Longjing tea beer and a preparation method thereof, which achieves a perfect fusion of tea aroma and beer taste. In terms of taste, by finely adjusting the raw material ratio and brewing conditions, the harmonious unity of tea flavor and malt aroma is ensured, and a single or unbalanced taste is avoided, so that the product adds the unique aroma of Longjing tea while maintaining the traditional beer flavor. In addition, the Longjing tea beer disclosed by the invention has excellent performance in stability, and the brewed beer is not prone to precipitation or stratification during storage and transportation, ensuring the consistency of product quality.

[0016] In terms of nutritional value, this method effectively incorporates the rich nutrients of Longjing tea into beer, which not only improves the nutritional value of beer, but also satisfies consumers' pursuit of healthy drinks. In terms of production efficiency, the simplified operation process and shortened production cycle significantly improve production efficiency and reduce costs, thereby enhancing the market competitiveness of the product. At the same time, the unique flavor and high quality make the beer brewed by this method have obvious competitive advantages in the market.

[0017] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The present invention discloses a production process of Longjing tea beer. DETAILED DESCRIPTION

[0019] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0020] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0021] The experimental materials and reagents involved in the following examples: imported barley malt and brewer's yeast were purchased from France (Formandis).

[0022] In the present invention, unless otherwise specified, other test materials and instruments and equipment are conventional test materials in the art and can be purchased through commercial channels.

[0023] Example 1 This example provides a Longjing tea beer, the preparation method of which includes the following steps: S1. Raw material pretreatment: add 0.34 kg of water to 34 kg of imported barley malt, moisten and crush; S2, saccharification: the crushed barley malt obtained in step S1 is mixed with 180L of 45°C water, and saccharified by stepwise heating, the saccharification temperature is set to 45°C, maintained for 10 min; heated to 55°C, maintained for 10 min; heated to 62°C, maintained for 20 min; heated to 68°C, maintained for 20 min; heated to 72°C, maintained for 20 min, and heated to 78°C to obtain spent grains; S3, filtration: add 80L of 78°C hot water into the filter tank to wash the spent grains obtained in step S2, the washing temperature is 77.5°C, filter, and obtain wort; S4, boiling: the wort obtained in step S3 was boiled, and the timing was started from complete boiling, 0.05 kg of hops was added when boiling for 10 min, 0.05 kg of hops was added when boiling for 40 min, 0.05 kg of hops and 3 kg of unfermented Longjing tea were added when boiling for 70 min, the pH was adjusted to 5.4 with lactic acid, and a wort with a sugar content of 13.2 ° P was obtained, and the wort was vortexed in a vortex sedimentation tank for 30 min, and filtered with a 30-mesh filter to obtain 250 L of secondary filtered wort; S5, cooling and oxygenation: the wort after secondary filtration obtained in step S4 is cooled through a meter into a plate heat exchanger, the temperature after cooling is 18°C, oxygenated at an oxygenation flow rate of 10 mL / min, and loaded into a fermentation tank; S6, fermentation: inoculate the fermentation tank with 150g of liquid yeast, the inoculation amount is 2×8 6 cfu / ml, fermentation temperature is 20℃, when sugar content drops to 5°P, seal the tank, naturally increase pressure, adjust pressure to 1.2MPa, adjust temperature to 19℃, continue fermentation for 4 days, the apparent fermentation degree of fermented wort reaches 68%, and Longjing tea beer is obtained; S7, storage: When the sugar content of the Longjing tea beer obtained in step S6 drops to 3.6°P, cool it to 1°C and store it for 15 days.

[0024] Example 2 This example provides a Longjing tea beer, the preparation method of which includes the following steps: S1. Raw material pretreatment: 34 kg of imported barley malt was added with 0.34 kg of water for moistening and crushing; S2, saccharification: the crushed barley malt obtained in step S1 is mixed with 180 L of 45° C. water, and saccharified by stepwise heating, the saccharification temperature is set to 45.2° C., maintained for 10 min; heated to 55° C., maintained for 10 min; heated to 62° C., maintained for 20 min; heated to 68° C., maintained for 20 min; heated to 72° C., maintained for 20 min, and heated to 78° C. to obtain spent grains; S3, filtration: add 80L of 78°C hot water into the filter tank to wash the spent grains obtained in step S2, the washing temperature is 78°C, filter, and obtain wort; S4, boiling: the wort obtained in step S3 was boiled, and the timing was started from complete boiling, 0.07 kg of hops was added when boiling for 10 min, 0.07 kg of hops was added when boiling for 40 min, 0.09 kg of hops and 3 kg of unfermented Longjing tea were added when boiling for 70 min, the pH was adjusted to 5.4 with lactic acid, and a wort with a sugar content of 13.2 ° P was obtained, and the wort was vortexed in a vortex sedimentation tank for 30 min, and filtered with a 30-mesh filter to obtain 250 L of secondary filtered wort; S5, cooling and oxygenation: the wort after secondary filtration obtained in step S4 is cooled through a meter into a plate heat exchanger, the temperature after cooling is 18.6°C, oxygenated at an oxygenation flow rate of 10 mL / min, and loaded into a fermentation tank; S6, fermentation: inoculate the fermentation tank with 150g of liquid yeast, the inoculation amount is 2.5×8 6 cfu / ml, fermentation temperature is 20°C, when the sugar content drops to 6°P, seal the tank, naturally increase the pressure, adjust the pressure to 1.3MPa, adjust the temperature to 20°C, continue fermentation for 4 days, the apparent fermentation degree of the fermented wort reaches 73%, and Longjing tea beer is obtained; S7, storage: When the sugar content of the Longjing tea beer obtained in step S6 drops to 3.6°P, cool it to 1°C and store it for 15 days.

[0025] Example 3 This example provides a Longjing tea beer, the preparation method of which includes the following steps: S1. Raw material pretreatment: add 0.35 kg water to 32 kg imported barley malt, moisten and crush; S2, saccharification: the crushed barley malt obtained in step S1 is mixed with 175L of 45°C water, and saccharified by stepwise heating, the saccharification temperature is set to 45°C, maintained for 10 min; heated to 55°C, maintained for 10 min; heated to 62°C, maintained for 20 min; heated to 68°C, maintained for 20 min; heated to 72°C, maintained for 20 min, and heated to 78°C to obtain spent grains; S3, filtration: add 83L of hot water at 78°C into the filter tank to wash the spent grains obtained in step S2, the washing temperature is 79°C, and filter to obtain wort; S4, boiling: the wort obtained in step S3 was boiled, and the timing was started from complete boiling, 0.04 kg of hops was added when boiling for 10 min, 0.03 kg of hops was added when boiling for 40 min, 0.1 kg of hops and 3.5 kg of unfermented Longjing tea were added when boiling for 70 min, the pH was adjusted to 5.6 with lactic acid, and a wort with a sugar content of 14 ° P was obtained, and the wort was vortexed in a vortex sedimentation tank for 30 min, and filtered with a 30-mesh filter to obtain 250 L of secondary filtered wort; S5, cooling and oxygenation: the wort after secondary filtration obtained in step S4 is cooled through a meter into a plate heat exchanger, the temperature after cooling is 19° C., oxygenation is performed at an oxygenation flow rate of 10 mL / min, and the wort is loaded into a fermentation tank; S6, fermentation: inoculate the fermentation tank with 100g of liquid yeast, the inoculation amount is 2×8 6 cfu / ml, fermentation temperature is 20°C, when the sugar content drops to 5.5°P, seal the tank, naturally increase the pressure, adjust the pressure to 1.2MPa, adjust the temperature to 20°C, continue fermentation for 4 days, the apparent fermentation degree of the fermented wort reaches 68%, and Longjing tea beer is obtained; S7, storage: When the sugar content of the Longjing tea beer obtained in step S6 drops to 3.6°P, cool it to 1°C and store it for 15 days.

[0026] Comparative Example 1 This comparative example provides a Longjing tea beer, and the preparation method comprises the following steps: S1. Raw material pretreatment: add 0.5 kg water to 66 kg imported barley malt, moisten and crush; S2, saccharification: the crushed barley malt obtained in step S1 is mixed with 200 L of 45° C. water, and saccharified by stepwise heating, the saccharification temperature is set at 45° C. and maintained for 10 min; the temperature is raised to 55° C. and maintained for 10 min; the temperature is raised to 62° C. and maintained for 20 min; the temperature is raised to 68° C. and maintained for 20 min; the temperature is raised to 72° C. and maintained for 20 min, and the temperature is raised to 78° C. to obtain spent grains; S3, filtration: adding 180L of 78°C hot water into the filter tank in two batches to wash the spent grains obtained in step S2, the washing temperature is 78°C, and filtering to obtain wort; S4, boiling: the wort obtained in step S3 was boiled, and the timing was started from complete boiling, 0.05 kg of hops was added when boiling for 10 min, 0.07 kg of hops was added when boiling for 40 min, 0.1 kg of hops and 4.5 kg of unfermented Longjing tea were added when boiling for 70 min, the pH was adjusted to 5.4 with lactic acid, and a wort with a sugar content of 13.5 ° P was obtained, and the wort was vortexed in a vortex sedimentation tank for 15 min, and filtered with a 30-mesh filter to obtain 300 L of secondary filtered wort; S5, cooling and oxygenation: the wort after secondary filtration obtained in step S4 is cooled through a meter into a plate heat exchanger, the temperature after cooling is 20°C, oxygenated at an oxygenation flow rate of 12 mL / min, and loaded into a fermentation tank; S6, fermentation: The fermentation tank was inoculated with 3.6 kg of liquid yeast, with an inoculation amount of 3×10 6 cfu / ml, fermentation temperature is 20°C, when the sugar content drops to 5.5°P, seal the tank, naturally increase the pressure, adjust the pressure to 0.12MPa, adjust the temperature to 21°C, continue fermentation for 4 days, the apparent fermentation degree of the fermented wort reaches 68%, and Longjing tea beer is obtained; S7. Storage: Determine the diacetyl content of the fermentation liquid in the fermentation tank. When it is less than 0.8 mg / L, set the temperature to 4.3°C for 1 day. After the first temperature reduction for 1 day, reduce the temperature to 1°C for 15 days and store.

[0027] Effect verification 1. Sensory evaluation of the Longjing tea beer provided in Examples 1-3 and the comparative example: Transparency level: Excellent: clear, allowing for fine suspended matter and sediment visible to the naked eye; Secondary: shiny, while inferior beer may appear turbid, with flocculent sediment or small particles.

[0028] Turbidity / EBC: Excellent: ≤1; Secondary: ≤2.0-5.0.

[0029] 2. Foam state: Appearance: Excellent: The foam is white and delicate, and lasts for a long time. Foam retention / s: Excellent: ≥190; Secondary: ≥150 3. Aroma and taste: Excellent: has obvious hop aroma, pure and refreshing taste, harmonious and soft body, without any strange fragrance or smell.

[0030] The evaluation results are shown in Table 1: Table 1 Sensory evaluation results

[0031] As can be seen from Table 1, the Longjing tea beer provided by the present invention is of excellent quality in terms of transparency, turbidity, foam, aroma and taste. The product has high transparency and no precipitation, ensuring the harmonious unity of tea flavor and malt aroma, avoiding a single or unbalanced taste, so that the product maintains the traditional beer flavor while adding the unique aroma of Longjing tea.

[0032] 2. The Longjing tea beer provided in Examples 1-3 and the comparative example was measured, including the original wort concentration / OP, alcohol content, total acid, diacetyl, and CO2 content, wherein the original wort concentration / OP is 12.1-14.0; the alcohol content / % vol is ≥4.5; the total acid mL / 100mL is ≤2.6; the diacetyl / mg / L is ≤0.10; the CO2 content / % is 0.35-0.65; the results are shown in Table 2.

[0033] 3. The chemical composition of Longjing tea beer provided in Examples 1-3 and Comparative Example was determined by the following test method: using an online concentration meter, a beer analyzer, a turbidity detector, and a beer foam persistence tester. The results are shown in Table 2.

[0034] Table 2 Determination results of chemical components of Longjing tea beer

[0035] As shown in Table 2, the contents of linalool, nonanal and β-ionone in Comparative Example 1 are lower than those in the Longjing tea beer in Examples 1-3, indicating that the addition of Longjing tea may help to enhance the aroma of beer and give it a richer flavor profile.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A method for preparing Longjing tea beer, characterized in that: The steps include: S1. Raw material pretreatment: moistening and crushing barley malt; S2, saccharification: mixing the crushed barley malt obtained in step S1 with water, saccharifying, and obtaining spent grains; S3, filtering: adding hot water into the filter tank to wash the spent grains obtained in step S2, filtering, and obtaining wort; S4, boiling: boiling the wort obtained in step S3, adding hops in batches, adding Longjing tea, adjusting the pH value, and performing rotary sedimentation and secondary filtration; S5, cooling and oxygenating: cooling and oxygenating the wort after the secondary filtration obtained in step S4, and loading it into a fermentation tank; S6, fermentation: inoculating brewer's yeast into a fermentation tank, fermenting, and obtaining Longjing tea beer; S7, storage: cooling the Longjing tea beer obtained in step S6 and storing it.

2. The preparation method according to claim 1, characterized in that: The saccharification in step S2 is staged heating, and the specific process parameters are: set the saccharification temperature to 45°C and keep it for 10 min; heat it to 55°C and keep it for 10 min; heat it to 62°C and keep it for 20 min; heat it to 68°C and keep it for 20 min; heat it to 72°C and keep it for 20 min, and finally heat it to 78°C.

3. The preparation method according to claim 1, characterized in that: In step S3, the temperature of the hot water is 78°C, and the temperature of the washing slop is 77-79°C.

4. The preparation method according to claim 1, characterized in that: Step S4 is specifically as follows: boiling the wort obtained in step S3, and starting the timing from complete boiling, adding hops once at 10 minutes of boiling, adding hops once at 40 minutes of boiling, adding hops and Longjing tea at 70 minutes of boiling, adjusting the pH to 5.0-6.0, obtaining wort with a sugar content of 13-14°P, and performing rotary sedimentation and secondary filtration.

5. The preparation method according to claim 1 or 4, characterized in that: In step S4, the total amount of hops added is 0.1%-0.2%wt, and the amount of Longjing tea added is 1%-3.5%wt.

6. The preparation method according to claim 1 or 4, characterized in that: In step S4, the rotary sedimentation and secondary filtration are specifically: rotary sedimentation in a rotary sedimentation tank for 30 minutes, filtering with a 30-mesh filter to obtain secondary filtered wort.

7. The preparation method according to claim 1, characterized in that: In step S5, the temperature in the fermentation tank after cooling is 18-22°C.

8. The preparation method according to claim 1, characterized in that: In step S6, the fermentation temperature in the fermentation tank is 20°C, and the inoculation amount of brewer's yeast is 2×8 6 -5×8 6 cfu / ml, when the sugar content is reduced to 5-6°P, seal the tank, naturally increase the pressure, adjust the pressure to 1.2MPa-1.4MPa, adjust the temperature to 19-21°C, and continue fermenting for 4 days until the apparent fermentation degree of the fermented wort in the fermenter reaches 68%-76%, and obtain Longjing tea beer.

9. The preparation method according to claim 1, characterized in that: In step S7, the temperature is lowered to 1°C and stored.

10. Longjing tea beer prepared by the preparation method according to any one of claims 1 to 9.

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