Preparation method of ampelopsis grossedentata flavored beer

Abstract

The invention discloses a preparation method of ampelopsis grossedentata flavored beer, and relates to the technical field of flavored beer preparation, and the preparation method comprises the following steps: selecting high-quality ampelopsis grossedentata leaves, cleaning, and dehydrating; carrying out superfine grinding on the dried ampelopsis grossedentata leaves to prepare fine ampelopsis grossedentata powder; according to a traditional beer brewing process, maltose saccharification and fermentation steps are completed, and a basic beer stock solution is obtained; after the beer stock solution is cooled to a proper temperature, adding ampelopsis grossedentata powder; according to the preparation method of the ampelopsis grossedentata flavor beer, the ampelopsis grossedentata is subjected to superfine grinding, so that the contact surface area of the ampelopsis grossedentata and the beer stock solution is greatly increased, the dissolution of flavor substances is promoted, the uniform distribution of the ampelopsis grossedentata flavor in the beer is ensured, and the problem that the bitter taste is too thick possibly caused by a traditional soaking method is avoided. In addition, the reasonable addition proportion ensures that the flavor of the ampelopsis grossedentata does not cover the taste of the beer, the ampelopsis grossedentata and the beer complement each other, and brand-new drinking experience is provided for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of flavored beer preparation, in particular to a method for preparing rattan tea flavored beer. Background Art

[0002] With the popularization of the concept of healthy eating, more and more consumers tend to choose drinks that are both delicious and health-promoting. Although traditional beer is popular worldwide, it may not be the best choice for people who pursue a healthy lifestyle due to its high alcohol content and calories. Therefore, it is particularly important to combine rattan tea, which is rich in flavonoids and other antioxidants, with beer to develop a new type of drink that can enjoy the mellow aroma of beer while experiencing the health benefits of rattan tea. Summary of the invention

[0003] The object of the present invention is to provide a method for preparing rattan tea flavored beer to solve the problems raised in the above background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for preparing rattan tea flavored beer, comprising the following steps:

[0005] S1: Select high-quality rattan tea leaves, wash and dehydrate them;

[0006] S2: ultra-finely grinding the dried rattan tea leaves to prepare fine rattan tea powder;

[0007] S3: According to the traditional beer brewing process, complete the malt saccharification and fermentation steps to obtain the basic beer stock solution;

[0008] S4: After the beer stock solution is cooled to a suitable temperature, add rattan tea powder;

[0009] S5: The mixed liquid is sealed and stored for secondary fermentation to naturally blend the flavor of rattan tea with beer;

[0010] S6: After the secondary fermentation is completed, the subsequent processing steps of filtration, sterilization and bottling are carried out to obtain the finished product of rattan tea flavored beer.

[0011] Preferably, before the secondary fermentation in step S6, the rattan tea powder and the beer stock solution need to be uniformly stirred, and the secondary fermentation time is 7 days.

[0012] Preferably, the temperature of cooling the beer stock solution in step S4 is between 4-8° C. to maintain the refreshing characteristics of the beer.

[0013] Preferably, in step S6, the temperature of the secondary fermentation is controlled at 10-20° C., and the humidity is controlled at above 80%.

[0014] Preferably, in step S1, the rattan tea leaves are dehydrated by using a baking oven, adjusting the temperature to 80-90°C, drying for 1-2 hours, then adjusting the temperature to 60-70°C for drying for 3 hours, and finally adjusting the temperature to 50°C for drying for 3 hours.

[0015] Preferably, the filtration in step S6 is performed by low-speed centrifugation, and the centrifugal speed is 3000-4000 r / min.

[0016] Preferably, the rattan tea powder in step S4 is added at 8 grams per liter and mixed with the beer stock solution.

[0017] Preferably, the sterilization in step S6 is performed by pasteurization.

[0018] Preferably, the selection criteria for high-quality rattan tea leaves in step S1 are that the leaf surface should have a bright color, the leaves should be complete and uniform, free of impurities and damage, and free of odor.

[0019] Preferably, the cleaning in step S1 is performed in a gentle manner to reduce damage to the leaf surface.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The preparation method of the present invention greatly increases the surface area of ​​the rattan tea in contact with the beer stock solution by ultra-fine grinding of the rattan tea, promotes the dissolution of flavor substances, ensures the uniform distribution of the rattan tea flavor in the beer, and avoids the problem of excessive bitterness that may be caused by the traditional soaking method. In addition, a reasonable addition ratio ensures that the rattan tea flavor will not cover the taste of the beer itself, and the two complement each other, providing consumers with a new drinking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A flow chart was prepared for the present invention. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] Example 1: Please refer to Figure 1 The present invention provides a technical solution: a method for preparing rattan tea flavored beer, comprising the following steps:

[0025] S1: Select high-quality rattan tea leaves, wash and dehydrate them;

[0026] S2: ultra-finely grinding the dried rattan tea leaves to prepare fine rattan tea powder;

[0027] S3: According to the traditional beer brewing process, complete the malt saccharification and fermentation steps to obtain the basic beer stock solution;

[0028] S4: After the beer stock solution is cooled to a suitable temperature, add rattan tea powder;

[0029] S5: The mixed liquid is sealed and stored for secondary fermentation to naturally blend the flavor of rattan tea with beer;

[0030] S6: After the secondary fermentation is completed, the subsequent processing steps of filtration, sterilization and bottling are carried out to obtain the finished product of rattan tea flavored beer;

[0031] Before the secondary fermentation in step S6, the rattan tea powder and the beer stock solution need to be evenly stirred, and the secondary fermentation time is 7 days;

[0032] In step S4, the temperature of the beer stock solution cooling is between 4-8°C to maintain the refreshing characteristics of the beer;

[0033] In step S6, the temperature of the secondary fermentation is controlled at 10-20°C and the humidity is controlled at above 80%;

[0034] In step S1, the rattan tea leaves are dehydrated by using a drying oven, adjusting the temperature to 80-90°C, drying for 1-2 hours, then adjusting the temperature to 60-70°C for drying for 3 hours, and finally adjusting the temperature to 50°C for drying for 3 hours;

[0035] The filtration in step S6 is performed by low-speed centrifugation, with the centrifugal speed being 3000-4000 r / min;

[0036] The rattan tea powder in step S4 is added at 8 grams per liter and mixed with the beer stock solution;

[0037] The sterilization in step S6 is carried out by pasteurization;

[0038] The selection criteria for high-quality rattan tea leaves in step S1 are that the leaf surface should have a bright color, the leaves should be complete and uniform, without impurities and damage, and without odor;

[0039] The cleaning in step S1 is performed in a gentle manner to reduce damage to the leaf surface.

[0040] The specific implementation of this embodiment is as follows:

[0041] Experiment 1

[0042] 10 kg of fresh rattan tea leaves were selected, washed, air-dried at low temperature, and ground into powder using a special ultrafine grinder. Subsequently, the rattan tea powder was added to the beer stock solution that had completed the primary fermentation at a ratio of 8 g / L, stirred evenly, and then the secondary fermentation was carried out in a sealed container for 7 days. After that, conventional clarification, filtration, packaging and other steps were carried out to obtain rattan tea flavored beer sample A;

[0043] Experiment 2

[0044] Repeat the above steps, only changing the amount of rattan tea powder added to 12 g / L, and keeping other conditions unchanged, to prepare rattan tea flavored beer sample B;

[0045] The sensory evaluation team conducted a blind test and comparison of the two samples. The results showed that Sample A had a moderate rattan tea aroma, which was in harmony with the original flavor of beer and had a refreshing taste, and received a high evaluation. Sample B had a slightly stronger rattan tea flavor, and some testers reported that it tasted slightly bitter. The overall score was slightly lower than Sample A. Therefore, it was preliminarily determined that the ideal addition ratio of rattan tea powder was about 8g / L.

[0046] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0047] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing rattan tea flavored beer, characterized in that: The following steps are involved: S1: Select high-quality rattan tea leaves, wash and dehydrate them; S2: ultra-finely grinding the dried rattan tea leaves to prepare fine rattan tea powder; S3: According to the traditional beer brewing process, complete the malt saccharification and fermentation steps to obtain the basic beer stock solution; S4: After the beer stock solution is cooled to a suitable temperature, add rattan tea powder; S5: The mixed liquid is sealed and stored for secondary fermentation to naturally blend the flavor of rattan tea with beer; S6: After the secondary fermentation is completed, the subsequent processing steps of filtration, sterilization and bottling are carried out to obtain the finished product of rattan tea flavored beer.

2. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: Before the secondary fermentation in step S6, the rattan tea powder and the beer stock solution need to be evenly stirred, and the secondary fermentation time is 7 days.

3. The method for preparing rattan tea flavored beer according to claim 2, characterized in that: The temperature of the beer stock solution cooled in step S4 is between 4-8° C. to maintain the refreshing characteristics of the beer.

4. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: In step S6, the temperature of the secondary fermentation is controlled at 10-20° C., and the humidity is controlled at above 80%.

5. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: In step S1, the rattan tea leaves are dehydrated by using a drying oven, adjusting the temperature to 80-90°C, drying for 1-2 hours, then adjusting the temperature to 60-70°C for drying for 3 hours, and finally adjusting the temperature to 50°C for drying for 3 hours.

6. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: The filtration in step S6 is performed by low-speed centrifugation, with the centrifugal speed being 3000-4000 r / min.

7. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: The rattan tea powder in step S4 is added at 8 grams per liter and mixed with the beer stock solution.

8. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: The sterilization in step S6 is performed by pasteurization.

9. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: The selection criteria for high-quality rattan tea leaves in step S1 are that the leaf surface should have a bright color, the leaves should be complete and uniform, without impurities and damage, and without peculiar smell.

10. The method for preparing rattan tea flavored beer according to claim 1, characterized in that: The cleaning in step S1 is performed in a gentle manner to reduce damage to the leaf surface.

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