Wild tea craft beer and processing method thereof
By integrating wild tea flavors into craft beer and adopting specific fermentation processes, the problems of single and unstable taste of craft beer are solved, and the taste and aroma of beer are stable and the quality and market competitiveness of beer are improved.
Patent Information
- Application Number
- CN202411906852.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-03-21
AI Technical Summary
The taste of existing craft beers is single and unstable, especially during storage and transportation, which is susceptible to environmental factors, resulting in taste changes.
By integrating the unique flavor of traditional craft crafts and wild tea, the method of adding wild tea twice and the step-by-step cooling and fermentation process is adopted to control the fermentation temperature and time, and the yeast retains a certain amount of yeast, it can improve the taste stability and aroma diversity of beer.
It realizes the taste of beer is refreshing and slightly bitter, and lasts for a long time to regain sweetness. During the fermentation process, five natural aromas are produced: wheat, flower, fruit, tea, and honey, which enhances the beer's tasting experience and market competitiveness.
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Abstract
Description
Technical Field
[0001] The invention relates to a craft beer manufacturing process, in particular to wild tea craft beer and a processing method thereof. Background Art
[0002] Craft beer refers to beer that is fermented mainly with malt, hops, yeast, and water, without any artificial additives. Most common industrial beers may use rice, corn, starch and other raw materials instead of malt in order to pursue cost, which is different from craft beer. Malt is one of the most important raw materials in craft beer making, which provides the main carbohydrates and proteins in beer. Water plays a key role in craft beer making and needs to be filtered and sterilized to ensure the taste and quality of beer. Yeast is a microorganism that participates in the fermentation process of craft beer, converting sugars in malt into alcohol and carbon dioxide. Hops give craft beer a unique taste and aroma. In terms of taste, hops themselves have a bitter taste, which comes from the alpha and beta acids in hops. During the fermentation process, hops gradually change the bitterness of beer. The deeper the fermentation, the stronger the bitterness.
[0003] Craft beer originated in the United States. With the development of China's economy and culture, craft beer entered the Chinese market and merged with the preferences of Chinese consumers, gradually producing a series of craft beers with oriental characteristics. For example, the aroma of the "national drink" jasmine tea is perfectly blended with beer to produce the Gao Master Baby Fat brand; mountain spring water is introduced into craft beer manufacturing to produce Longshan Spring Reverse Label Ale Original.
[0004] In comparison, the fusion of Chinese tea and beer has more operational possibilities, because my country's tea culture has a long history and there are many types of tea. At present, the research reports on the use of tea in wine include Dahongpao, Oolong tea, Pu'er tea, black tea, etc. For example, patent CN116396815B discloses a method for preparing Chinese pale ale beer, the steps of which are: raw material processing; preparation of wort; fermentation, adding sea buckthorn concentrate, and obtaining Chinese pale ale beer. The method uses Chinese characteristic grains quinoa, oats, and highland barley, adds sea buckthorn juice to increase the content of vitamin C, adds black tea to provide tea polyphenols in beer, and uses domestic hops Marco Polo. It is improved based on the brewing method of pale ale beer, and has the characteristics of rich taste, prominent hop aroma, and delicate foam.
[0005] However, the bitterness of tea leaves is not conducive to improving the taste of beer. After tea leaves enter the craft beer system, while giving craft beer more flavor, they also bring challenges to the taste of craft beer. In fact, improving the taste stability of craft beer has always been the expectation of consumers, and poor taste stability is also a problem that hinders the development of the craft beer industry. Different production batches of craft beer may have different tastes and qualities due to factors such as raw materials and processes; craft beer uses natural raw materials and no preservatives are added, and its composition has greater variability during storage and transportation; at the same time, during the transmission and storage process, the taste of craft beer may also be affected by environmental factors such as temperature and humidity. Summary of the invention
[0006] The purpose of the invention is to overcome the problem that the taste of existing craft beer is single and unstable, and to provide a processing method of wild tea craft beer.
[0007] The present application provides a unique craft wild tea beer, which combines the traditional craft brewing process with the unique flavor of wild tea to create an innovative beer product that combines the aroma of wheat, flowers, fruits, tea and honey. The beer not only tastes refreshing and slightly bitter, but also leaves a lasting sweet aftertaste after entering the throat, bringing consumers an unprecedented drinking experience.
[0008] Wild tea is in a state of natural growth with little human intervention, thus maintaining a strong tea fragrance. However, wild tea has a strong bitterness, and conventional processing methods cannot transform the bitterness of wild tea into something that the public is willing to accept. At present, the dried wild tea that has been air-dried has a strong bitterness. How to control the bitterness of beer is a difficulty in wild tea craft beer. The present application achieves the introduction of sufficient tea fragrance by adding wild tea twice. Due to the different timings of the two additions, the state of the wine system is different, and different fusion reactions occur with the wild tea. At the same time, it can avoid the heavy astringency of beer caused by the excessive bitterness of wild tea. On this basis, the present invention improves the taste stability of the product by retaining a certain amount of yeast in the product.
[0009] Wild tea is usually brewed with boiling water to stimulate the tea aroma, and low temperature cannot produce enough easily recognizable tea aroma. However, beer is usually fermented at low temperature and is generally refrigerated before drinking. Therefore, how to ensure that the tea aroma of wild tea is stably retained in beer is another difficulty in wild tea craft beer. The present application controls the fermentation process and temperature and adopts step-by-step cooling fermentation to stimulate beer to produce wheat aroma and tea aroma, and the tea aroma can still be stably retained in the beer after filtering and removing the tea leaves. More importantly, by adopting step-by-step cooling fermentation, wild tea produces floral, fruity and honey aromas independent of wheat aroma and tea aroma under the fermentation environment of the present application, which is completely different from the smell of wild tea itself, indicating that wild tea produces a brand-new aroma after being fused with the beer fermentation system.
[0010] The specific plan is as follows:
[0011] A method for processing wild tea craft beer comprises the following steps:
[0012] Malt crushing and saccharification: grinding the malt, mixing the crushed malt with water, and heating for primary saccharification; then adding dried wild tea, the amount of the wild tea is 400-600 g / ton of saccharification liquid, and the saccharification liquid refers to the total weight of malt and water; after adding the wild tea, continue heating for secondary saccharification to obtain wort;
[0013] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities, hops are added to the filtered wort, the amount of hops is 50 to 150 grams per ton of wort, and then boiled to obtain composite wort;
[0014] Pre-fermentation treatment: after cooling the composite wort to room temperature, adding yeast and dried wild tea, wherein the amount of the wild tea is 1000-2000 g / ton of fermentation liquid, and stirring evenly to obtain fermentation liquid;
[0015] Fermentation: placing the fermentation liquid in a fermentation tank, controlling the fermentation temperature at 13-15°C, performing aerobic fermentation for 30-40 hours, then gradually cooling the temperature to 9-10°C at a rate of 0.5-1.5°C / h, then continuing to cool the temperature to a final fermentation temperature of 1-2°C at a rate of 2-3°C per day, and then fermenting at the final fermentation temperature for 20-25 days;
[0016] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-40 mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0017] Furthermore, in the malt crushing and saccharification steps, the amount of water used is 2 to 4 times the total weight of the malt.
[0018] Furthermore, in the malt crushing and saccharification steps, the temperature of the first saccharification is 50-60° C., and the time is 30-60 min.
[0019] Furthermore, in the malt crushing and saccharification steps, the secondary saccharification temperature is 70-80°C and the time is 30-60 minutes.
[0020] Furthermore, in the pre-fermentation treatment step, the amount of the yeast used is 2000-3000 g / ton of fermentation liquid.
[0021] Furthermore, in the fermentation step, the fermentation temperature is 13-14°C, and after aerobic fermentation for 35-40 hours, the temperature is gradually lowered to 9-10°C at a rate of 0.5-1.5°C / h, and then the temperature is continued to be lowered by 2-3°C per day to a final fermentation temperature of 1-2°C, and then fermented at the final fermentation temperature for 21-23 days.
[0022] The present invention also protects the wild tea craft beer prepared by the processing method of the wild tea craft beer.
[0023] Furthermore, the wild tea craft beer has a chromaticity of 11 to 12 EBC, a bitterness of 40 to 50 IBU, an alcohol content of 5 to 6% by volume, and an original wort concentration of 13 to 15°P.
[0024] Beneficial effects: The craft wild tea beer provided by the present application has a distinctive flavor. By adding wild tea and hops during the fermentation process and combining the fermentation process control, the obtained beer blends five natural aromas: malt aroma, floral aroma, fruity aroma, tea aroma, and honey aroma. In addition to the malt aroma produced by malt and the tea aroma brought by tea leaves, three additional odors of floral aroma, fruity aroma, and honey aroma are produced. The acquisition of these three odors is an unexpected effect produced by the processing method provided by the present application, which is derived from the multi-step temperature-controlled fermentation process in the present application.
[0025] Secondly, the craft wild tea beer provided in the present application uses wild tea in beer, which overcomes the problem of the strong bitterness of wild tea. By controlling the amount, timing and method of adding wild tea, the bitterness of beer is kept within an appropriate range. The product tastes refreshing and slightly bitter, and has a sweet aftertaste in the throat, bringing consumers a unique drinking enjoyment.
[0026] Furthermore, the present application implements strict quality control measures throughout the entire process from raw material procurement to finished product delivery to ensure the hygiene, safety and flavor stability of the beer. For example, by controlling the post-processing steps and retaining a specific amount of yeast, the craft wild tea beer maintains a certain turbidity and the greatest degree of similarity in taste, thereby obtaining a stable taste and solving the problem of taste changes during storage and transportation.
[0027] In summary, the processing method of wild tea craft beer provided in this application is aimed at beer lovers who pursue high-quality and personalized consumption, and creates a boutique beer with differentiated competitive advantages. It combines five natural aromas of malt, flower, fruit, tea, and honey, has a stable taste, and has excellent market sales prospects. DETAILED DESCRIPTION
[0028] The preferred embodiments of the present invention will be described in more detail below. Although the preferred embodiments of the present invention are described below, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. In the examples, those without specifying specific techniques or conditions are carried out according to the techniques or conditions described in the literature in this area or according to the product specification. Those without specifying the manufacturer of reagents or instruments used are all conventional products that can be obtained commercially. In the following examples, if not clearly stated, "%" refers to weight percentage.
[0029] The main raw materials used include:
[0030] Malt: Imported from Canada, germinated in China to ensure the rich malt aroma of beer.
[0031] Hops: Origin: United States.
[0032] Yeast: Origin: Belgium.
[0033] Wild tea: We select wild tea from Weilin Village, Lianhua Town, Tong'an District, Xiamen City, Fujian Province as the special raw material. The wild tea is air-dried after picking.
[0034] Example 1
[0035] A method for processing wild tea craft beer, the main steps are as follows:
[0036] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharification in a saccharification pot at a temperature of 50°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 500 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 70°C and continue heating and saccharification for 30 minutes to obtain wort.
[0037] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 100 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0038] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 1000g / ton of fermentation liquid, the amount of yeast is 2000g / ton of fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0039] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 9°C at a rate of 1°C / h, and then continue to cool it down at a rate of 3°C per day to the final fermentation temperature of 1.5°C. Then ferment it at 1.5°C for 21 days to ensure the full development of the beer flavor.
[0040] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0041] Example 2
[0042] A method for processing wild tea craft beer, the main steps are as follows:
[0043] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 4 times the total weight of the malt, and heat saccharification in a saccharification pot at a temperature of 50°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 400 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 70°C and continue heating and saccharification for 30 minutes to obtain wort.
[0044] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 150 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0045] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 1000g / ton of fermentation liquid, the amount of yeast is 2000g / ton of fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0046] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 10°C at a rate of 1°C / h, and then continue to cool it down at a rate of 2°C per day to the final fermentation temperature of 1.5°C. Then ferment it at 1.5°C for 21 days to ensure the full development of the beer flavor.
[0047] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0048] Example 3
[0049] A method for processing wild tea craft beer, the main steps are as follows:
[0050] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharification in a saccharification pot at 60°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 600 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 70°C and continue heating and saccharification for 30 minutes to obtain wort.
[0051] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 50 grams per ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0052] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 1500 g / ton of fermentation liquid, the amount of yeast is 2000 g / ton of fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0053] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 9°C at a rate of 1°C / h, and then continue to cool it down at a rate of 2°C per day to the final fermentation temperature of 2°C. Then ferment it at 2°C for 21 days to ensure the full development of the beer flavor.
[0054] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0055] Example 4
[0056] A method for processing wild tea craft beer, the main steps are as follows:
[0057] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharification in a saccharification pot at a temperature of 50°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 500 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 80°C and continue heating and saccharification for 30 minutes to obtain wort.
[0058] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 100 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0059] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 2000g / ton fermentation liquid, the amount of yeast is 2000g / ton fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0060] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 9°C at a rate of 1°C / h, and then continue to cool it down at a rate of 2°C per day to the final fermentation temperature of 1°C. Then ferment it at 1°C for 23 days to ensure the full development of the beer flavor.
[0061] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 50-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0062] Example 5
[0063] A method for processing wild tea craft beer, the main steps are as follows:
[0064] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharification in a saccharification pot at a temperature of 50°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 500 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 70°C and continue heating and saccharification for 30 minutes to obtain wort.
[0065] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 100 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0066] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 1000g / ton of fermentation liquid, the amount of yeast is 3000g / ton of fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0067] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-15°C. After aerobic fermentation for 36 hours, gradually cool it down to 10°C at a rate of 1°C / h, and then continue to cool it down at a rate of 3°C per day to the final fermentation temperature of 1.5°C. Then ferment it at 1.5°C for 22 days to ensure the full development of the beer flavor.
[0068] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 40-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0069] Comparative Example 1
[0070] Referring to Example 1, the difference is that the wild tea is added at one time during saccharification, and the specific steps are as follows:
[0071] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharification in a saccharification pot at a temperature of 50°C for 30 minutes. Then add dry wild tea (water content less than 5wt%), the amount of wild tea is 1500 grams / ton of saccharification liquid, and the weight of saccharification liquid here refers to the total weight of malt and water in the saccharification pot. After adding the wild tea, raise the temperature to 70°C and continue heating and saccharification for 30 minutes to obtain wort.
[0072] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 100 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0073] Pre-fermentation treatment: After the compound wort is cooled to room temperature, yeast is added at a dosage of 2000 g / ton of fermentation liquid, and the fermentation liquid is stirred evenly to prepare for the fermentation stage.
[0074] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 9°C at a rate of 1°C / h, and then continue to cool it down at a rate of 3°C per day to the final fermentation temperature of 1.5°C. Then ferment it at 1.5°C for 21 days to ensure the full development of the beer flavor.
[0075] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0076] Comparative Example 2
[0077] Referring to Example 1, the difference is that the wild tea is added once during the pre-fermentation treatment, and the specific steps are as follows:
[0078] Malt crushing and saccharification: Grind the malt into small particles with a particle size of 1.5-2mm to facilitate water and yeast to contact with it, thereby releasing sugar and starch. Mix the crushed malt with water, the amount of water used is 3 times the total weight of the malt, and heat saccharify in a saccharification pot at a temperature of 50℃ for 30 minutes. Then raise the temperature to 70℃ and continue heating saccharification for 30 minutes to obtain wort.
[0079] Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities (mainly wild tea and malt), and hops are added to the filtered wort. The amount of hops is 100 g / ton of wort, and then the temperature is raised to 100°C and boiled for 5 minutes to obtain composite wort.
[0080] Pre-fermentation treatment: After the composite wort is cooled to room temperature, yeast and dry wild tea (water content less than 5wt%) are added, the amount of wild tea is 1500 g / ton of fermentation liquid, the amount of yeast is 2000 g / ton of fermentation liquid, and the fermentation liquid is obtained by stirring evenly, ready to enter the fermentation stage.
[0081] Fermentation: Place the fermentation liquid in a fermentation tank and control the fermentation temperature at 13-14°C. After aerobic fermentation for 36 hours, gradually cool it down to 9°C at a rate of 1°C / h, and then continue to cool it down at a rate of 3°C per day to the final fermentation temperature of 1.5°C. Then ferment it at 1.5°C for 21 days to ensure the full development of the beer flavor.
[0082] Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
[0083] Performance Testing
[0084] The prepared wild tea craft beer product was tested and analyzed, and the test results are shown in Table 1 below.
[0085] Table 1 Test results
[0086]
[0087] The taste of the prepared wild tea craft beer was evaluated. With reference to GB / T4928-2008, 5 experimenters in the beer industry were randomly selected to make sensory scores according to the taste evaluation standard table (see Table 2). During the test, the experimenters did not communicate with each other and rinsed their mouths with water between two tastings. All the above experiments were repeated 3 times, and the scores of each experimenter were averaged for 3 times. Finally, the average of the scores of the 5 people was taken as the final evaluation score.
[0088] Table 2 Sensory evaluation standards
[0089]
[0090] Table 3 Sensory evaluation results
[0091] sample Aroma / min Taste / min Total / Minutes Example 1 46.5 48.3 94.8 Example 2 44.7 48.3 93.0 Example 3 42.8 48.7 91.5 Example 4 43.5 49.2 92.7 Example 5 46.5 46.4 92.9 Comparative Example 1 20.6 25.3 45.9 Comparative Example 2 34.7 31.8 66.5
[0092] As can be seen from Table 3, the processing method of wild tea craft beer provided by the present invention can obtain a product with a coordinated and three-dimensional aroma, including five natural aromas of wheat, flower, fruit, tea and honey, a refreshing and slightly bitter taste, a sweet aftertaste in the throat, a coordinated and soft body, and no peculiar smell. In the comparative example, the wild tea is added in one go, and the same taste and aroma cannot be obtained.
[0093] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.
[0094] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.
[0095] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.
Claims
1. A method for processing wild tea craft beer, characterized in that: The steps include: Malt crushing and saccharification: grinding the malt, mixing the crushed malt with water, and heating for primary saccharification; then adding dried wild tea, the amount of the wild tea is 400-600 g / ton of saccharification liquid, and the saccharification liquid refers to the total weight of malt and water; after adding the wild tea, continue heating for secondary saccharification to obtain wort; Filtration and boiling: After saccharification is completed, the wort is filtered to remove impurities, hops are added to the filtered wort, the amount of hops is 50 to 150 grams per ton of wort, and then boiled to obtain composite wort; Pre-fermentation treatment: after cooling the composite wort to room temperature, adding yeast and dried wild tea, wherein the amount of the wild tea is 1000-2000 g / ton of fermentation liquid, and stirring evenly to obtain fermentation liquid; Fermentation: placing the fermentation liquid in a fermentation tank, controlling the fermentation temperature at 13-15°C, performing aerobic fermentation for 30-40 hours, then gradually cooling the temperature to 9-10°C at a rate of 0.5-1.5°C / h, then continuing to cool the temperature to a final fermentation temperature of 1-2°C at a rate of 2-3°C per day, and then fermenting at the final fermentation temperature for 20-25 days; Post-processing: After the fermentation is completed, the fermentation liquid is filtered using a 30-40 mesh filter, and the filtrate is collected for pasteurization and filling to obtain the finished wild tea craft beer.
2. The method for processing wild tea craft beer according to claim 1, characterized in that: In the malt crushing and saccharification steps, the amount of water used is 2 to 4 times the total weight of the malt.
3. The method for processing wild tea craft beer according to claim 1, characterized in that: In the malt crushing and saccharification steps, the temperature of the first saccharification is 50-60° C., and the time is 30-60 min.
4. The method for processing wild tea craft beer according to claim 3, characterized in that: In the malt crushing and saccharification steps, the temperature of the secondary saccharification is 70-80° C. and the time is 30-60 minutes.
5. The method for processing wild tea craft beer according to any one of claims 1 to 4, characterized in that: In the pre-fermentation treatment step, the amount of yeast used is 2000-3000 g / ton of fermentation liquid.
6. The method for processing wild tea craft beer according to claim 5, characterized in that: In the fermentation step, the fermentation temperature is 13-14°C. After aerobic fermentation for 35-40 hours, the temperature is gradually reduced to 9-10°C at a rate of 0.5-1.5°C / h, and then the temperature is continued to be reduced by 2-3°C per day to a final fermentation temperature of 1-2°C, and then fermented at the final fermentation temperature for 21-23 days.
7. Wild tea craft beer prepared by the processing method of wild tea craft beer according to any one of claims 1 to 6.
8. The wild tea craft beer according to claim 7, characterized in that: The wild tea craft beer has a chromaticity of 11 to 12 EBC, a bitterness of 40 to 50 IBU, an alcohol content of 5 to 6% by volume, and an original wort concentration of 13 to 15°P.