Brewing process of tea beer
By combining extracts of Maojian tea and lemon peel with complex enzyme treatment, the brewing process of tea beer was optimized, solving the problem of bitterness in tea beer, improving its taste and flavor, and achieving the production of high-quality tea beer.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-11
- Publication Date
- 2026-04-07
AI Technical Summary
Existing tea-based beers have a monotonous flavor and are bitter, resulting in poor taste and quality.
By extracting Maojian tea leaves and removing some of the bitter organic matter, it is combined with lemon peel extract and added to tea beer. The combined use of a complex enzyme system of β-glucanase, pullulanase, and α-acetyllactate decarboxylase optimizes the saccharification and fermentation process.
It improves the taste and flavor complexity of tea beer, reduces bitterness, enhances tea and fruit aromas, and improves clarity and stability, thus providing a high-quality drinking experience.
Smart Images
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Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of beer preparation, and particularly relates to a brewing process of tea beer. BACKGROUND
[0002] At present, the taste of beer is relatively rich, and tea beer is a common flavor beer in the market, but the flavor of the tea beer in the prior art is generally composed of the original flavor of tea leaves put into the original beer, and the single tea leaf original flavor makes the flavor of the tea beer bitter, resulting in poor drinking taste and quality. SUMMARY
[0003] The application provides a brewing process of tea beer, and the application preliminarily removes part of organic matter causing bitter taste by extracting Maojian, neutralizes the taste of Maojian extract by using lemon extract, reduces the bitterness of the finished tea beer, and improves the taste of the finished tea beer.
[0004] The brewing process of tea beer provided by the application comprises the following steps: The malt is crushed and sieved through a 100-120 mesh sieve; The crushed and sieved malt is uniformly mixed with water to prepare a mixed solution; The mixed solution is subjected to first heating and temperature rising to 40-45 DEG C, isothermal for 8-12 min, second heating and temperature rising to 45-50 DEG C, isothermal for 15-25 min, third heating and temperature rising to 55-65 DEG C, isothermal for 25-35 min, fourth heating and temperature rising to 60-70 DEG C, isothermal for 2-7 min, and finally fifth heating and temperature rising to 70-80 DEG C, isothermal for 2-7 min, temperature reduction to 40-50 DEG C, addition of a composite enzyme, and continuous saccharification for 6-13 min to obtain a saccharified mash; The saccharified mash is filtered, and the filtrate is boiled; The compound is added to the saccharified mash in the boiling state, the compound is a compound of Maojian extract and lemon peel extract, and the hops are added twice; The boiled saccharified mash is cooled to 22±3 DEG C, filtered after precipitation to obtain wort; Yeast is added to the wort, sealed fermentation is carried out at a temperature of 10-15 DEG C for 7-18 days to obtain a fermentation liquor, the fermentation liquor is centrifuged, filled, sterilized, and tea beer is obtained.
[0005] In the mixed solution of the mixed malt and water, the addition amount of water is 250-350 wt% of the malt, the addition amount of hops in step S3 is 0.8-1.2 wt% of the malt, and the addition amount of yeast in step S4 is 0.03-0.06 wt% of the malt.
[0006] Optionally, it also includes adding a complex enzyme to the saccharification mash that has been heated and kept warm five times in a row to continue saccharification, wherein the amount of the complex enzyme added is 0.04-0.09 wt% of the malt.
[0007] Optionally, the complex enzyme is a mixture of β-glucanase, pullulanase, and α-acetolactate decarboxylase, with a weight ratio of 1:1:1.
[0008] Optionally, the hops are added in two stages, including: The first addition of hops is 15-20 minutes before the end of boiling, and the second addition of hops is 2-5 minutes before the end of boiling. The weight ratio of the first addition of hops to the second addition of hops is (2-4):1.
[0009] Optionally, the wort may also be treated as follows: carrageenan is placed in water and mixed evenly to obtain a mixture. The mixture is then added to the wort, mixed evenly, allowed to stand, filtered, and the filtrate is collected to obtain the treated wort.
[0010] Furthermore, the wort is also treated as follows: carrageenan is placed in water and mixed evenly to obtain a mixture. The mixture is added to the wort, mixed evenly, allowed to stand for 20-40 minutes, filtered, and the filtrate is collected to obtain the treated wort. The weight ratio of the mixture to the wort is (0.2-0.4):1.
[0011] Optionally, the complex is prepared using the following method: The complex was prepared using the following method: Crush and sieve the Maojian powder; The powdered Maojian tea leaves were immersed in an ethanol solution and then extracted in a water bath to obtain the Maojian tea extract. The Maojian extract was dried by rotary evaporation to obtain powdered Maojian extract. Crush and sift the lemon peel; The crushed lemon peel was soaked in an ethanol solution and extracted in a water bath to obtain a lemon peel extract. The lemon peel extract was dried by rotary evaporation to obtain a powdered lemon peel extract. Maojian extract, lemon peel extract, and polyvinylpyrrolidone were mixed evenly in an ethanol solution to form a composite mixture, and then extracted. The composite mixture was subjected to rotary evaporation and drying to obtain the composite.
[0012] Furthermore, the composite is prepared using the following method: 2 kg of Maojian tea leaves were crushed and passed through a 120-mesh sieve to obtain crushed Maojian tea leaves. The powdered Maojian tea leaves were immersed in 10L of 50% ethanol solution and extracted in a water bath at 50℃ for 2 hours to obtain Maojian extract. During the extraction process, catechins volatilized, reducing the catechin content in the extracted liquid. The Maojian extract was dried by rotary evaporation to obtain powdered Maojian extract. The Maojian extract contains aroma components unique to tea, which can add a unique tea aroma to tea beer; it is also rich in antioxidants, which can improve the antioxidant properties of tea beer. Crush 2 kg of lemon peel and pass it through a 120-mesh sieve; The crushed lemon peel was soaked in 10L of 50% ethanol solution and extracted in a water bath at 50°C for 2 hours to obtain lemon peel extract. The lemon peel extract was dried by rotary evaporation to obtain a powdered lemon peel extract. 1 kg of Maojian extract and 0.35 kg of lemon peel extract were placed in a 50% (w / w) sufficient ethanol solution to completely dissolve them and form a composite mixture. The mixture was ultrasonically dispersed for 30 min, and then 0.02 kg of polyvinylpyrrolidone was added. The mixture was mixed evenly and extracted for 50 min. The mixture was then rotary evaporated and dried to obtain a powdered composite. The weight ratio of Maojian extract to polyvinylpyrrolidone was 1:(0.01-0.03).
[0013] Optionally, the weight ratio of the Maojian extract and the lemon peel extract is 1:(0.35-0.6).
[0014] Optionally, the Maojian extract is pretreated by the following method before use: supercritical CO2 extraction, water bath extraction, filtration, and drying to obtain the pretreated Maojian extract.
[0015] Furthermore, the Maojian extract is pretreated by the following method before use: the Maojian extract is subjected to supercritical CO2 extraction at a temperature of 30-60℃ and a humidity of 60-80% for 3-5 hours, followed by water bath extraction at a temperature of 60-80℃ for 30-50 minutes, filtered, and dried to obtain the pretreated Maojian extract.
[0016] As can be seen from the above technical solutions, the embodiments of the present invention have the following advantages: 1. This application involves heating and extracting the tea aroma organic matter contained in Maojian tea to initially remove some of the organic matter that produces a bitter taste, thereby reducing the bitterness of the finished tea beer and improving its taste.
[0017] 2. This application uses a complex of Maojian tea extract and lemon peel extract added to tea beer. Lemon peel extract has a unique aroma and flavor, which can bring a refreshing taste to tea beer. Lemon peel also contains essential oil components, which can interact with other flavor substances in tea beer to enhance the complexity and layering of the tea beer flavor. By combining Maojian tea extract and lemon peel extract, the lemon peel extract, which is rich in natural essential oils and vitamin C, can work synergistically with the tea polyphenols and caffeine in Maojian tea extract to bring a refreshing fruity aroma and a slight sourness to tea beer, increase the layering of the tea beer flavor, and solve the astringency of tea beer.
[0018] 3. This application limits the amount of Maojian extract and lemon peel extract added to the complex, which can better synergize with Maojian extract, avoid excessive volatile oil components such as limonene, and better improve the taste of tea beer.
[0019] 4. This application pre-treats the Maojian extract before use. The Maojian extract also contains macromolecular impurities, such as tannins and tea aroma oil. By supercritical CO2 extraction, the impurities in the Maojian extract can be effectively extracted. At the same time, it can avoid the destruction of flavor substances by high temperature, reduce the turbidity and bitterness of tea beer, further enhance the tea aroma of tea beer, and improve the clarity and taste of tea beer.
[0020] 5. The composite enzyme in this application is a mixture of β-glucanase, pullulanase, and α-acetolactate decarboxylase. β-glucanase is used to degrade β-glucan in malt, reduce the viscosity and turbidity of tea beer, and improve the clarity of tea beer. Pullulanase can decompose pullulan polysaccharide in malt, further improving saccharification efficiency. α-acetolactate decarboxylase can control the formation of diacetyl, shorten fermentation time, and improve the flavor stability of tea beer. Using a mixture of the three as a composite enzyme is more conducive to the saccharification and fermentation of tea beer, and further helps to improve the clarity and taste of tea beer. Detailed Implementation
[0021] The following section will provide further details based on specific usage scenarios.
[0022] Preparation Example 1 2 kg of Maojian tea leaves were crushed and passed through a 120-mesh sieve to obtain crushed Maojian tea leaves. The powdered Maojian tea leaves were soaked in 10L of 50% ethanol solution and extracted in a water bath at 50℃ for 2 hours to obtain Maojian extract. During the extraction process, catechins volatilized, reducing the catechin content in the Maojian extract. The Maojian extract was dried by rotary evaporation to obtain powdered Maojian extract. Crush 2 kg of lemon peel and pass it through a 120-mesh sieve; The crushed lemon peel was soaked in 10L of 50% ethanol solution and extracted in a water bath at 50°C for 2 hours to obtain lemon peel extract. The lemon peel extract was dried by rotary evaporation to obtain a powdered lemon peel extract. 1 kg of Maojian extract and 0.35 kg of lemon peel extract were placed in a 50% (w / w) sufficient ethanol solution to completely dissolve them and form a composite mixture. The mixture was ultrasonically dispersed for 30 min, and 0.02 kg of polyvinylpyrrolidone was added. The mixture was mixed evenly and extracted for 50 min. The mixture was then rotary evaporated and dried to obtain a powdered composite. Preparation Example 2 A complex differs from Preparation Example 1 in that the amount of lemon peel extract added to the complex is different; in Preparation Example 2, the amount of lemon peel extract added is 0.48 kg.
[0023] Preparation Example 2 A complex, which differs from Preparation Example 1 in that the amount of lemon peel extract added to the complex is different. The amount of lemon peel extract added in Preparation Example 2 is 0.48 kg. Lemon peel also contains essential oil components, which can interact with other flavor substances in tea beer to enhance the complexity and layering of the tea beer flavor. By combining Maojian tea extract and lemon peel extract, the lemon peel extract, which is rich in natural essential oils and vitamin C, can work synergistically with the tea polyphenols and caffeine in Maojian tea extract to bring a refreshing fruity aroma and a slight sourness to tea beer, increase the layering of the tea beer's taste, and solve the astringency of tea beer. Preparation Example 3 A complex, which differs from Preparation Example 1 in that the amount of lemon peel extract added to the complex is different. In Preparation Example 3, the amount of lemon peel extract added is 0.6 kg. It is a compound made by combining Maojian tea extract and lemon peel extract. The lemon peel extract is rich in natural essential oils and vitamin C, which can work synergistically with the tea polyphenols and caffeine in Maojian tea extract to bring a refreshing fruity aroma and a slight sour taste to tea beer, increase the taste layers of tea beer, and solve the astringency of tea beer. Preparation Example 4 A complex, which differs from Preparation Example 2 in that the amount of lemon peel extract added to the complex is different. In Preparation Example 4, the amount of lemon peel extract added is 0.01 kg. If the amount of lemon peel extract added is less than 0.01 kg, the amount of lemon peel extract added is too small, the effect of lemon peel extract is weak, and it cannot work synergistically with Maojian extract, which will lead to a deterioration in the taste of tea beer. Preparation Example 5 A complex differs from Preparation Example 2 in that the amount of lemon peel extract added to the complex is different. In Preparation Example 5, the amount of lemon peel extract added is 5 kg. If the amount of lemon peel extract added is higher than 5 kg, the excessive amount of lemon peel extract will lead to an excessive amount of volatile oil components such as limonene, which may cause the tea beer to taste too strong, or even produce a bitter or chemical taste, thus destroying the original flavor balance of the tea beer. Example Example
[0024] A brewing process for tea beer includes the following steps: Crush 20 kg of malt and pass it through a 100-mesh sieve; Pour into 60L of water and mix well to obtain a mixture; The mixture was first heated to 42°C and held for 10 minutes. It was then heated a second time to 48°C and held for 20 minutes. A third heating was performed, raising the temperature to 60°C and holding for 20 minutes. A fourth heating was then performed, raising the temperature to 65°C and holding for 5 minutes. Finally, a fifth heating was performed, raising the temperature to 75°C and holding for 5 minutes. The mixture was then cooled to 45°C, and 0.012 kg of a complex enzyme was added. Saccharification continued for 9 minutes to obtain the saccharified mash. The complex enzyme consisted of 0.004 kg β-glucanase, 0.004 kg pullulanase, and 0.004 kg α-glucanase. - Acetolactate decarboxylase, a complex enzyme, is a mixture of β-glucanase, pullulanase, and α-acetolactate decarboxylase. β-glucanase degrades β-glucan in malt, reducing the viscosity and turbidity of tea beer and improving its clarity. Pullulanase breaks down pullulan polysaccharides in malt, further improving saccharification efficiency. α-acetolactate decarboxylase controls diacetyl formation, shortens fermentation time, and improves the flavor stability of tea beer. Using a mixture of these three enzymes as a complex enzyme is more conducive to the saccharification and fermentation of tea beer, and further helps to improve the clarity and taste of tea beer. Filter the saccharified mash, collect the filtrate, and boil it. During the boiling process of the mash filtrate, 2.4 kg of the complex prepared in Preparation Example 1 was added. 17 min before the end of boiling, 0.15 kg of hops was added for the first time, and 0.05 kg of hops was added for the second time 3 min before the end of boiling. After boiling, cool to 25°C, allow to settle, filter again to obtain wort; Add 0.01 kg of yeast to the wort, seal and ferment for 12 days at 12°C to obtain fermented liquid, then centrifuge, bottle, and sterilize the fermented liquid to obtain tea beer. Example
[0025] A brewing process for tea beer differs from that of Example 1 in that the amount of compound added is different; in Example 2, the amount of compound added is 2.9 kg. Example
[0026] A brewing process for tea beer differs from that of Example 1 in that the amount of compound added is different; in Example 3, the amount of compound added is 3.4 kg.
[0027] Examples 4-7 A brewing process for tea beer differs from that of Example 2 in that the source of the complex is different; the complexes in Examples 4-7 were prepared using Preparation Examples 2-5. Example
[0028] A brewing process for tea beer differs from Example 4 in that the Maojian extract in the complex is pretreated before use as follows: the Maojian extract is mixed with water, subjected to supercritical CO2 extraction at 45°C and 70% humidity for 4 hours, followed by water bath extraction at 70°C for 40 minutes, filtered, and dried to obtain the pretreated Maojian extract. Pretreatment of the Maojian extract before use is necessary because it contains macromolecular impurities such as tannins and tea aroma oils. Supercritical CO2 extraction effectively removes these impurities while avoiding the destruction of flavor compounds by high temperatures, reducing the turbidity and bitterness of the tea beer, further enhancing its tea aroma, clarity, and taste. Example
[0029] A brewing process for tea beer, which differs from Example 8 in that the wort is further treated as follows: carrageenan is added to water and mixed evenly to obtain a mixture. The mixture is then added to the wort, mixed evenly, allowed to stand for 30 minutes, filtered, and the filtrate is collected to obtain the treated wort. The weight ratio of the mixture to the wort is 0.3:1.
[0030] Comparative Example 1 A brewing process for tea beer, which differs from Example 1 in that the complex is replaced in equal amounts with Maojian extract.
[0031] Comparative Example 2 A brewing process for tea beer, which differs from Example 1 in that the complex is replaced in equal amounts with lemon peel extract.
[0032] Comparative Example 3 A brewing process for tea beer, which differs from Example 1 in that no complex is added.
[0033] The following performance tests were conducted on the tea beer from Examples 1-9 and Comparative Examples 1-3: Sensory evaluation: The sensory evaluation team consisted of 10 sensory evaluation members (aged 20-55, 5 males and 5 females). The evaluators had no obvious likes or dislikes for tea beer. The team members evaluated the appearance, aroma, foam and taste attributes of the tea beer sample served in a transparent glass three times. The average value was taken as the final sensory evaluation score for each group. The specific evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.
[0034] Table 1 Sensory Evaluation Criteria
[0035] Table 2 Sensory Evaluation Scores
[0036] As can be seen from Table 2, the brewing process of tea beer in this application improves the taste of tea beer and solves the problem of bitterness in tea beer through the synergistic effect between various raw materials, and can better meet people's pursuit of higher quality. Among them, the sensory evaluation score of tea beer can reach as high as 92 points.
[0037] Combining Example 1 and Comparative Examples 1-3, it can be seen that the total score of the tea beer in Example 1 is 72 points, which is better than that of Comparative Examples 1-3. This indicates that it is more suitable to add the complex made of Maojian extract and lemon peel extract to the tea beer. Through the synergistic effect between the two, the taste of the tea beer can be improved.
[0038] As can be seen from Examples 1-3, the total score of the tea beer in Example 2 is 77 points, which is better than that in Examples 1 and 3. This indicates that the amount of compound added in Example 2 is more appropriate. If the amount of compound added is too small, it will not be able to improve the taste of the tea beer. If the amount of compound added is too large, it will increase the content of Maojian extract and lemon peel extract, which may cause the tea beer to become bitter and affect the taste of the tea beer.
[0039] Combining Examples 2 and 4-7, it can be seen that the total score of the tea beer in Example 4 is 83 points, which is better than the other examples. This indicates that the complex prepared by Example 2 is more suitable, and the amount of lemon peel extract added in Example 2 is more appropriate, which can better improve the taste of the tea beer.
[0040] Combining Examples 4 and 8, it can be seen that the total score of the tea beer in Example 8 is 87 points, which is better than that in Example 4. This indicates that it is more appropriate to pre-treat the Maojian extract before use, which can better improve the taste of the tea beer and meet people's pursuit of high quality.
[0041] Combining Examples 8 and 9, it can be seen that the total score of the tea beer in Example 9 is 92 points, which is better than that in Example 8. This indicates that the wort is more suitable for further processing. Further processing of the wort can improve the clarity and taste of the tea beer, making it easier to meet people's pursuit of high quality.
[0042] The above-described embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A brewing process for tea beer, characterized in that, include: The malt is crushed and sieved. Mix the crushed and sieved malt with water until homogeneous to prepare a mixture; The mixture is heated and kept at a constant temperature to produce saccharified mash. The heating and holding process is repeated five times. Filter the saccharified mash and boil the saccharified mash filtrate; A complex and hops are added to the saccharified mash that is in a boiling state. The complex is a compound of Maojian extract and lemon peel extract. The hops are added in two batches. After boiling, the mashed mash is cooled, precipitated, and then filtered to obtain wort. Add yeast to the wort, seal and ferment to obtain the fermented liquid; The fermentation broth is centrifuged, bottled, and sterilized to obtain tea beer.
2. The brewing process for tea beer according to claim 1, characterized in that, Also includes: A compound enzyme is added to the saccharification mash that has undergone five consecutive heating and heat preservation cycles to continue saccharification. The amount of the compound enzyme added is 0.04-0.09 wt% of the malt.
3. The brewing process for tea beer according to claim 2, characterized in that, The complex enzyme is a mixture of β-glucanase, pullulanase, and α-acetolactate decarboxylase, with a weight ratio of 1:1:
1.
4. The brewing process for tea beer according to claim 1, characterized in that, The amount of the compound added is 12-17 wt% of malt.
5. The brewing process for tea beer according to claim 1, characterized in that, The hops are added in two stages, including: The first addition of hops is 15-20 minutes before the end of boiling, and the second addition of hops is 2-5 minutes before the end of boiling. The weight ratio of the first addition of hops to the second addition of hops is (2-4):
1.
6. The brewing process for tea beer according to claim 1, characterized in that, The wort is further processed as follows: carrageenan is added to water and mixed evenly to obtain a mixture. This mixture is then added to the wort, mixed evenly, allowed to stand, filtered, and the filtrate is collected to obtain the processed wort.
7. The brewing process for tea beer according to claim 1, characterized in that, The complex was prepared using the following method: Crush and sieve the Maojian powder; The powdered Maojian tea leaves were immersed in an ethanol solution and then extracted in a water bath to obtain the Maojian tea extract. The Maojian extract was dried by rotary evaporation to obtain powdered Maojian extract. Crush and sift the lemon peel; The crushed lemon peel was soaked in an ethanol solution and extracted in a water bath to obtain a lemon peel extract. The lemon peel extract was dried by rotary evaporation to obtain a powdered lemon peel extract. Maojian extract, lemon peel extract, and polyvinylpyrrolidone were mixed evenly in an ethanol solution to form a composite mixture, and then extracted. The composite mixture was subjected to rotary evaporation and drying to obtain the composite.
8. The brewing process for tea beer according to claim 7, characterized in that, The weight ratio of the Maojian extract and the lemon peel extract is 1:(0.35-0.6).
9. The brewing process for tea beer according to claim 7, characterized in that, The Maojian extract was pretreated using the following method before use: The Maojian extract was subjected to supercritical CO2 extraction, water bath extraction, filtration, and drying to obtain the pretreated Maojian extract.