Beer containing Shucheng small orchid tea and preparation method thereof

Abstract

The invention discloses a Shucheng small orchid tea-containing beer and a preparation method thereof, the Shucheng small orchid tea-containing beer is prepared from the following raw materials: purified water, malt, beer yeast, humulus lupulus and Shucheng small orchid tea, and the content of the Shucheng small orchid tea is greater than 2.5 g / L. According to the preparation method provided by the invention, all links such as malt treatment, Shucheng small orchid tea treatment, humulus lupulus addition and fermentation are accurately controlled, and technological parameters and operation steps of all the links are specified in detail. For example, the stability of product quality is ensured by controlling the temperature and time of saccharification of maltose, the temperature and time of extraction of Shucheng Xiaocheng tea, the stage and dosage of addition of humulus lupulus, the temperature and time in the fermentation process and the like. The stable preparation process is suitable for industrial large-scale production, can ensure that the quality of the beer is always kept consistent in the large-scale production process, and is beneficial to improving the production efficiency of enterprises, reducing the production cost and maximizing economic benefits.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beer brewing, more particularly to a beer containing Shucheng Xiaolanhuacha and a preparation method thereof. BACKGROUND

[0002] Beer is a popular beverage with a huge consumer market worldwide. Traditional beer is mainly brewed with malt, beer yeast, hops and water as raw materials, and its flavor is relatively single. With the improvement of people's living standards and the change of consumer's concept, people have higher requirements for the flavor and function of beer. In order to meet market demand, beer production enterprises continue to try to integrate various new raw materials into the beer brewing process to develop new beer products with unique flavor and special function. However, although there are some beers with added plant ingredients on the market, most of them fail to fully exert the flavor and functional advantages of plant raw materials, and there are problems such as insufficient stability in the preparation process, which makes it difficult to realize large-scale industrial production. Shucheng Xiaolanhuacha is a characteristic famous tea in Shucheng County, Anhui Province, with unique aroma and rich nutritional ingredients, but there is no mature technology to successfully integrate it into beer brewing and form a stable production process. SUMMARY

[0003] Therefore, the present application aims to provide a beer containing Shucheng Xiaolanhuacha and a preparation method thereof, which integrates Shucheng Xiaolanhuacha into beer brewing, gives beer unique orchid aroma and rich taste, at the same time makes beer have certain health care function, and ensures the stability of the preparation process, which is suitable for large-scale industrial production.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme, the beer containing Shucheng Xiaolanhuacha of the present application is mainly made of the following raw materials: pure water, malt, beer yeast, hops and Shucheng Xiaolanhuacha, wherein the content of Shucheng Xiaolanhuacha is greater than 2.5g / L. Each raw material plays a different role in the beer brewing process:

[0005] Pure water: as the solvent for beer brewing, it provides a suitable water environment for the whole brewing process, and its quality and purity directly affect the quality of beer.

[0006] Malt: malt is one of the main raw materials of beer, after saccharification process, the starch in malt is converted into fermentable sugar, which provides energy for yeast fermentation, at the same time, malt also gives beer unique malt aroma and body.

[0007] Beer yeast: in the fermentation process, beer yeast converts the sugar produced by malt saccharification into alcohol and carbon dioxide, which is the key microorganism for beer fermentation, and its species and performance have important influence on the flavor, taste and fermentation efficiency of beer.

[0008] Hops: Hops impart a unique bitterness, aroma, and preservative properties to beer. The components such as alpha-acids and beta-acids in hops undergo isomerization and other reactions during beer brewing to form unique flavor substances.

[0009] Shucheng small orchid tea: The characteristic raw material of the invention, with a content of more than 2.5 g / L, can impart a unique orchid aroma to beer, enriching the aroma levels of beer. Meanwhile, the rich nutritional ingredients such as tea polyphenols, caffeine, and amino acids in it enable beer to have antioxidant and refreshing functions.

[0010] 2. Preparation method

[0011] Malt treatment: Select high-quality malt, crush it to the appropriate particle size, and generally require a moderate ratio of coarse and fine particles to ensure sufficient hydrolysis of starch during saccharification. Then mix the crushed malt with purified water in a certain proportion and perform saccharification at a specific temperature. The saccharification process is usually divided into multiple stages, each stage controlling different temperatures and times to promote the gradual hydrolysis of starch in malt, generating fermentable sugars and other flavor substances. For example, first incubate at 45-50°C for a period of time to promote the action of beta-amylase, then raise the temperature to 62-68°C to allow alpha-amylase to function, completing the main hydrolysis process of starch. Finally, raise the temperature to 76-78°C to terminate the activity of enzymes and complete the saccharification process.

[0012] Shucheng small orchid tea treatment: Pretreat Shucheng small orchid tea by crushing or grinding it to the appropriate particle size to increase the contact area between tea and water and improve the extraction rate of effective ingredients. Then mix the treated Shucheng small orchid tea with an appropriate amount of purified water and perform extraction at a certain temperature, generally controlling the extraction temperature at 60-80°C. The extraction time is determined according to the amount and quality of tea, usually 1-2 hours. After extraction, remove the tea residue by filtration to obtain Shucheng small orchid tea extract.

[0013] Hops addition: Hops addition is divided into multiple stages. After the end of malt saccharification, the first hops addition is performed, with an addition amount generally accounting for 30-40% of the total hops usage, aiming to impart a certain bitterness to beer. During wort boiling, the second hops addition is performed, with an addition amount accounting for about 50-60% of the total usage, further increasing bitterness and promoting the isomerization of effective ingredients in hops, while also having a certain sterilization effect. The third hops addition is performed 10-15 minutes before the end of wort boiling, with a small addition amount accounting for about 10-20% of the total usage, mainly to add aroma to beer.

[0014] Fermentation: After filtering and cooling the wort, mix it evenly with the Shucheng Xiaolan flower tea extract, and then inoculate it with an appropriate amount of beer yeast, and control the fermentation temperature and time. The fermentation process is divided into two stages: primary fermentation and secondary fermentation. In the primary fermentation stage, the fermentation temperature is generally controlled at 8-12℃, and the time is 5-7 days. In this stage, the yeast reproduces rapidly, and the sugar in the wort is quickly converted into alcohol and carbon dioxide, generating a large amount of fermentation foam and heat. After the primary fermentation is completed, the fermentation liquid is transferred to the secondary fermentation tank, and the secondary fermentation temperature is controlled at 0-4℃, and the time is 7-14 days. In the secondary fermentation process, the yeast continues to ferment slowly, making the flavor of the beer more mature, and promoting the dissolution and clarification of carbon dioxide.

[0015] Filtering and packaging: After the fermentation is completed, the beer is filtered to remove the yeast and other impurities, making the beer clear and transparent. Then the filtered beer is packaged, which can be in the form of bottles, cans, etc. During the packaging process, attention should be paid to maintaining the quality and hygiene of the beer to avoid contamination by oxygen and microorganisms.

[0016] Through the above technical solutions, compared with the prior art, the present application provides a beer containing Shucheng Xiaolan flower tea and a preparation method thereof. The Shucheng Xiaolan flower tea is integrated into the beer, and the unique fragrance of the Shucheng Xiaolan flower tea and the original malt aroma and hop aroma of the beer are mutually integrated, giving the beer a unique flavor, which is in sharp contrast to the flavor of traditional beer, greatly enriching the taste and aroma levels of the beer, and meeting the needs of consumers for novel flavor beer, and bringing a new drinking experience to consumers. The Shucheng Xiaolan flower tea is rich in tea polyphenols, caffeine, amino acids and other nutrients. Among them, tea polyphenols have the health care functions of antioxidant, free radical scavenging, blood lipid reduction, etc., which can help the human body resist aging and prevent cardiovascular diseases; caffeine can refresh the mind, promote metabolism, and make people remain sober and energetic after drinking beer; amino acids play an important role in the growth and development and metabolism of the human body, and help maintain the normal physiological functions of the body. Adding Shucheng Xiaolan flower tea to beer makes the beer not only enjoyable to drink, but also has certain health care functions, which meets the pursuit of modern consumers for healthy drinks. The preparation method provided by the present application precisely controls each link such as malt treatment, Shucheng Xiaolan flower tea treatment, hop addition, fermentation, etc., and specifies the process parameters and operation steps of each link in detail. For example, the temperature and time control of malt saccharification, the temperature and time of Shucheng Xiaolan flower tea extraction, the stage and amount of hop addition, the control of temperature and time during fermentation, etc., to ensure the stability of product quality. This stable preparation process is suitable for industrial large-scale production, which can ensure that the quality of beer remains consistent during large-scale production, and is beneficial to enterprises to improve production efficiency, reduce production cost, and maximize economic benefits. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments of the present application, all the other embodiments obtained by a person of ordinary skill in the art without creative effort belong to the protection scope of the present application.

[0018] Embodiment 1

[0019] 1. Raw material preparation

[0020] Pure water: prepare appropriate amount of pure water according to the beer production requirements.

[0021] Malt: select 50 kg of high-quality barley malt, crush to appropriate particle size.

[0022] Beer yeast: select beer yeast suitable for the process, prepare appropriate amount of yeast mud.

[0023] Hops: prepare 1.5 kg of hops, divide into 0.5 kg, 0.8 kg and 0.2 kg three parts for different stages of addition.

[0024] Shucheng Xiaolan flower tea: prepare 3 kg of Shucheng Xiaolan flower tea, crush it into fine particles.

[0025] 2. Malt treatment

[0026] Mix the crushed malt with 150 L of pure water, first incubate at 48℃ for 30 minutes, then incubate at 65℃ for 60 minutes, and finally incubate at 77℃ for 10 minutes to complete the saccharification process. Filter to obtain wort.

[0027] 3. Shucheng Xiaolan flower tea treatment

[0028] Mix the treated Shucheng Xiaolan flower tea with 60 L of pure water, extract at 70℃ for 1.5 hours, filter to remove tea residues, and obtain Shucheng Xiaolan flower tea extract.

[0029] 4. Hops addition

[0030] After the malt saccharification is completed, add 0.5 kg of hops to the wort; during the wort boiling process, add 0.8 kg of hops; 12 minutes before the end of the wort boiling process, add 0.2 kg of hops.

[0031] 5. Fermentation

[0032] After filtering and cooling, the wort is mixed with the Shucheng Xiaolan flower tea extract, and then a proper amount of beer yeast is added. The temperature is controlled at 10°C during the main fermentation stage, and the fermentation lasts for 6 days. After the main fermentation, the fermentation liquid is transferred to the post-fermentation tank, and the temperature is controlled at 2°C during the post-fermentation stage, and the fermentation lasts for 10 days.

[0033] 6. Filtration and packaging

[0034] After the fermentation is completed, the beer is filtered, and then packaged in bottles to obtain the Shucheng Xiaolan flower tea-containing beer product.

[0035] Example 2

[0036] 1. Preparation of raw materials

[0037] Pure water: proper amount.

[0038] Malt: 80 kg of barley malt, crushed.

[0039] Beer yeast: a proper amount of yeast mud.

[0040] Hops: 2.4 kg, allocated as 0.7 kg, 1.3 kg and 0.4 kg.

[0041] Shucheng Xiaolan flower tea: 5 kg, crushed.

[0042] 2. Malt treatment

[0043] The malt is mixed with 240 L of pure water, and then incubated at 46°C for 35 minutes, at 63°C for 70 minutes, and at 76°C for 12 minutes. After saccharification, the wort is filtered.

[0044] 3. Shucheng Xiaolan flower tea treatment

[0045] The Shucheng Xiaolan flower tea is extracted with 80 L of pure water at 75°C for 1.2 hours, and then filtered to obtain the extract.

[0046] 4. Hops addition

[0047] The hops are added according to the specified stages and amounts.

[0048] 5. Fermentation

[0049] After the wort and the extract are mixed, the yeast is added, and the main fermentation is performed at a temperature of 9°C for 7 days. The post-fermentation is performed at a temperature of 1°C for 12 days.

[0050] 6. Filtration and packaging

[0051] After filtration, the product beer is obtained by packaging in cans.

[0052] The various embodiments described in this specification are implemented in a progressive manner, each embodiment focusing on the differences from other embodiments, and the same or similar parts between embodiments can be mutually referred to. For the apparatus disclosed by the embodiments, since it corresponds to the method disclosed by the embodiments, the description is relatively simple, and the relevant parts can be referred to the description of the method part.

[0053] The above description of disclosed embodiments enables one of ordinary skill in the art to make or use the application. Various modifications to these embodiments will be readily apparent to those of ordinary skill in the art, and the generic principles defined herein can be applied to other embodiments without departing from the spirit or scope of the application. Therefore, the application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A beer containing Shucheng orchid tea, characterized in that, It is made from the following ingredients: purified water, malt, brewer's yeast, hops and Shucheng Xiaolanhua tea, wherein the content of Shucheng Xiaolanhua tea is greater than 2.5g / L.

2. The beer containing Shucheng orchid tea according to claim 1, characterized in that, The malt is pulverized and mixed with purified water for saccharification. The saccharification process includes multiple stages: holding at 45-50℃, holding at 62-68℃, and terminating enzyme activity at 76-78℃.

3. The beer containing Shucheng orchid tea according to claim 1, characterized in that, The Shucheng Xiaolanhua tea is pretreated by crushing or grinding, then extracted with pure water at 60-80℃ for 1-2 hours, and filtered to obtain Shucheng Xiaolanhua tea extract.

4. The beer containing Shucheng orchid tea according to claim 1, characterized in that, The hops are added in three stages: 30-40% of the total amount is added after malt saccharification is completed, 50-60% of the total amount is added during wort boiling, and 10-20% of the total amount is added 10-15 minutes before the end of wort boiling.

5. The beer containing Shucheng orchid tea according to claim 1, characterized in that, The fermentation process includes primary fermentation and secondary fermentation. The primary fermentation temperature is 8-12℃ and the time is 5-7 days; the secondary fermentation temperature is 0-4℃ and the time is 7-14 days.

6. A method for preparing beer containing Shucheng orchid tea as described in any one of claims 1-5, characterized in that, Includes the following steps: Malt treatment: After crushing the malt, mix it with purified water and saccharify it at 45-50℃, 62-68℃, and 76-78℃ in sequence. Processing of Shucheng Xiaolanhua Tea: After pre-treatment, Shucheng Xiaolanhua tea is soaked in purified water at 60-80℃ for 1-2 hours, and then filtered to obtain the extract; Hops addition: Add hops in three stages: 30-40% of the total amount after malt saccharification is completed, 50-60% of the total amount during wort boiling, and 10-20% of the total amount 10-15 minutes before the end of wort boiling. Fermentation: Mix wort with Shucheng Xiaolanhua tea extract, add brewer's yeast, primary fermentation temperature is 8-12℃, time is 5-7 days, secondary fermentation temperature is 0-4℃, time is 7-14 days; Filtration and Packaging: After fermentation, the mixture is filtered and then packaged.