A method for preparing beer from mongtopian tea

Abstract

The application discloses a kind of preparation methods of making beer of Mengdinggannu tea, including preparing raw materials;Malt is crushed and then saccharification is carried out to obtain saccharification liquor;Take saccharification liquor and pour Mengdinggannu and non-brewing yeast into saccharification liquor;Adjust pH to 5.0~5.5;After 2d~3d fermentation, the preliminary fermentation of tea is completed;Boil the remaining saccharification liquor, filter, add hops, filter and cool to fermentation temperature, then add saccharification liquor, add beer yeast and fermentation aid for co-fermentation, and obtain gannu tea beer after fermentation is completed.The application uses non-brewing yeast for separate fermentation of Mengdinggannu tea, avoids the influence of beer yeast on the fermentation process of non-brewing yeast during fermentation, and enables non-brewing yeast to normally produce glycosidase to enzymatically hydrolyze bound glycoside of Mengdinggannu, improve the enzymatic hydrolysis content of aromatic alcohol and terpene alcohol aroma, greatly improve the odor characteristics of Mengdinggannu in beer, and make the aroma and taste level of tea more rich.

Description

Technical Field

[0001] This invention relates to a method for preparing tea beer, specifically a method for preparing beer made from Mengding Ganlu tea. Background Technology

[0002] Mengding Ganlu is a curly green tea belonging to the Camellia genus of the Theaceae family. It is one of China's top ten famous teas and a representative of China's top-quality green teas. It is mainly produced in Mengding Mountain, which borders Mingshan and Ya'an in Sichuan Province. Research on the preparation process of Mengding Ganlu tea has been published many times, and its preparation process is constantly being optimized.

[0003] Reference 1: Guo Lei, "Research on Processing Technology, Suitable Varieties and Quality of Mengding Ganlu"

[0004] Reference 1 discloses different process flows designed based on traditional and current techniques, primarily focusing on aroma improvement in fresh leaves. Process VI, through hot air spreading, promotes aroma transformation and enhancement, resulting in a delicate aroma with a slight floral note. Different pre-withering treatments alter both aroma and type; sun-drying and shaking are detrimental to the quality of Mengding Ganlu. Experiments comparing the process described in this paper with common tea factory processes demonstrate the necessity of three kneading and three stir-frying steps in Mengding Ganlu production, with baking being preferable for the second and third withering and drying stages. The optimal overall process flow is: Fresh leaves – spreading (hot air) – withering – initial kneading – initial baking – second kneading – second baking – third kneading – shaping and polishing – drying.

[0005] Reference 2: Deng Min, "Modern Processing Technology of Mengding Ganlu"

[0006] Reference 2 discloses the processing technology of Mengding Ganlu, which includes the following steps:

[0007] 1. Fresh leaf picking and spreading

[0008] The best fresh leaf raw materials are varieties with abundant downy hairs, such as Mingshan 131, Mingshan 311, and Fuding Dabai. The picking standard is one bud and one leaf, excluding purple buds, diseased or insect-infested buds, and leaves wet with rain or dew. After picking, the fresh leaves should be spread out thinly immediately for 4-8 hours, with a thickness of 15-17cm. When the moisture loss rate of the fresh leaves is 5%-10% and the moisture content is 65%-70%, the leaf color will become darker, a grassy smell will dissipate, and the tea leaves will feel soft to the touch.

[0009] 2. Filming wrapped

[0010] A 6CST-30 type drum fixation machine is used, with an internal temperature of approximately 140℃ and a leaf loading of 20-25 kg. Fixation requirements: even and thorough fixation, preferably slightly "over-fixed" (to facilitate rolling into strips). After leaf extraction, the leaves should be immediately spread out and cooled with a blower to maintain the bright green color of the tea. During the spreading process, remove yellow leaves, fragments, and other impurities.

[0011] 3. First kneading

[0012] A 6CRW-35 type rolling machine is used. The amount of tea leaves is about 15kg. No pressure is applied in the early stage, and slight pressure is applied in the later stage. The rolling time is about 30 minutes. When rolling, pay attention to ensuring that the rolling is thorough and that the integrity of the tea leaves is maintained.

[0013] 4. Initial drying

[0014] A 6CHW series mini dryer is used, with hot air temperature around 100℃, drying the tea leaves until they can be formed into a ball when squeezed but not clump together, and feel slightly soft to the touch. After the initial drying, the tea leaves are immediately spread out thinly and cooled with additional airflow. This helps maintain the tea leaves' vibrant green color and ensures that the moisture content is consistent throughout.

[0015] 5. Knead again

[0016] Similar to the initial kneading, a 6CRW-35 type kneading machine is used, with moderate light pressure, and the kneading time is about 40 minutes. Kneading requirements: the tea leaves should have good curl, be basically all in strips, and have good tea leaf integrity.

[0017] 6. Second drying

[0018] Also using a 6CHW series mini dryer, the temperature is controlled at around 100℃, and the tea leaves are dried until the moisture content is 20%-30%. After drying, the tea leaves are spread out thinly and cooled by air blowing.

[0019] 7. Shaping and Lifting

[0020] A 6CCH-63 electric wok is used. The tea leaves, after being dried twice, are placed into the wok at approximately 60℃, with a leaf weight of about 0.5kg. The tea leaves are picked up with both hands, fingers spread apart. With palms facing each other, the tea leaves are kneaded and rolled 4-5 times, then dropped back into the wok. This process is repeated several times until the shape is basically fixed and the moisture content is reduced to 10%-20%. When the white downy hairs appear on the leaves, the wok temperature is increased to about 75℃. The tea leaves are then held and turned in the wok with both hands to increase the leaf temperature and accelerate the kneading process. This takes about 1 minute, until the leaves are covered with white downy hairs and the moisture content is about 10%. The leaves are then removed from the wok and spread out to dry.

[0021] 8. Foot heat

[0022] Place the shaped tea leaves into the Biluochun tea drying machine at a temperature of about 100℃. Gently turn the tea leaves with both hands to ensure even heating. Dry the tea leaves until they reach the required moisture content (5%-7%).

[0023] Therefore, it can be seen that: Reference 1 conducted relevant research on the processing technology of Mengding Ganlu and determined the optimal process flow; Reference 2 also disclosed the modern processing technology of Mengding Ganlu. Reference 2, after multiple research trials, used a "human-machine" processing technology, which not only maintained the traditional flavor and quality of Mengding Ganlu but also greatly increased tea production, while saving labor costs and improving production efficiency. The preparation method of Mengding Ganlu is already existing technology. Different processes have a certain impact on the quality of Mengding Ganlu, resulting in different states of color, aroma, and taste. The Mengding Ganlu tea used in this invention can be prepared according to the method described in Reference 1 or Reference 2.

[0024] Reference 3: Li Xiangguo et al., "Research Status and Prospect of Aroma Components of Mengding Ganlu Tea"

[0025] Reference 3 discloses that Mengding Ganlu tea contains 51 aroma components, mainly esters (9 types) and alcohols (12 types). Among them, linalool, nerol, and trans-nerol are present in higher amounts than other components. These components are prerequisites for the formation of its delicate and lasting aroma, and Mengding Ganlu tea possesses its unique fragrance precisely because of these components. For Mengding Ganlu tea, fatty acid derivatives, terpene derivatives, and aromatic derivatives are three important aroma components. These three different components together constitute the unique flavor of Mengding Ganlu tea, and the formation of the flavor is inseparable from the participation of these substances. The difference in aroma is due to the different combinations of these three substances in different amounts, resulting in different qualities of tea. Mengding Ganlu tea has its own unique aroma, and the formation of the aroma is inseparable from these components. Mengding Ganlu tea has a rich and fragrant aroma, is fresh and sweet, with a delicate and lasting fragrance that is refreshing and invigorating, giving people a unique feeling of tranquility and peace of mind. All of this is attributed to its composition.

[0026] The formation of tea aroma mainly follows these pathways: ① Oxidation of β-carotene and other compounds caused by catechin oxidation, degrading them into β-ionone and related aroma compounds. ② Fatty acid peroxidation and degradation processes generate 6-carbon alcohols and aldehydes, producing aroma compounds. ③ Aldehydes produced by amino acid decarboxylation and oxidative decarboxylation, along with amino acids, sugars, and catechins, produce aroma under heat. ④ Glycoside aroma precursors undergo hydrolysis under the action of glycoside enzymes to generate corresponding alcohols, thus producing aroma. The main aroma components in Mengding Ganlu tea are polyphenols, free amino acids, caffeine, and sugars. Its aroma is primarily derived from the transformation of polyphenols, free amino acids, caffeine, sugars, and other substances through enzymatic reactions and physical processes during processing.

[0027] Reference 4: Dong Yanling et al., "Detection and Analysis of Main Flavor Components and Aroma Components of Mengding Ganlu Famous Tea"

[0028] Reference 4 discloses that the total content and extraction concentration of the main quality components were tested by comparing the total amount method and the brewing method. Based on this, the content of catechin components and free amino acid components of representative tea samples were detected by high performance liquid chromatography (HPLC). The aroma components and their contents were determined by gas chromatography-mass spectrometry (GC-MS).

[0029] Aroma components of Mengding Ganlu tea were analyzed using GS-MS technology, and a total of 51 aroma components were detected. These included 12 alcohols, 9 esters, 6 aldehydes, 6 ketones, and 6 hydrocarbons; in addition, there was one sulfur-containing aroma and three nitrogen-containing aromas. The detected aroma components accounted for 40.83% of all volatile components. Compared with the aroma components of Duyun Maojian tea, the main aroma substances in Mengding Ganlu tea are esters and alcohols.

[0030] Reference 5: Zheng Delin et al., Research Progress on Glycoside Aroma Precursors in Tea

[0031] Reference 5 discloses that tea aroma is a crucial factor determining tea quality, and its formation occurs through three pathways: free aroma inherent in the fresh leaves, aroma released through enzymatic processes during processing, and aroma generated by thermophysical and chemical processes during processing. Generally, because fresh tea leaves contain few types of aroma substances, and the amount retained after processing is minimal, the aroma of finished tea is mainly formed during processing. Existing research shows that the content of bonded aroma substances in tea as glycosides is far higher than that of free aroma substances, indicating that the aroma in fresh tea leaves mainly exists in the form of glycosides. To clarify the existence mode, release pathway, and relationship between glycoside aroma precursors and tea aroma, many scholars at home and abroad have conducted extensive research on crude glycoside extracts from tea. The results show that the ligands of glycoside aroma precursors in tea are mainly terpenoid alcohols, aromatic alcohols, and aliphatic alcohols. Among them, terpenoid alcohols are mainly geraniol, linalool, and their oxides; aromatic alcohols are mainly benzyl alcohol and phenylethyl alcohol; and aliphatic alcohols are mainly cis-3-hexenol.

[0032] Glycosidases are important hydrolytic enzyme systems in the aroma release process of tea. Distributed within tea cells, they play a crucial role in releasing aromatic alcohols and terpenoids and their derivatives, which impart floral and fruity aromas. The alcoholic aroma components of tea mainly exist in the form of bound glycosides in fresh leaves. Once glycosidases come into contact with these substrates, they hydrolyze and release the corresponding aromas. Due to the influence of variety, cultivation, season, and thermophysicochemical changes during tea processing, the types and activities of glycosidases vary, which is one of the important reasons for the differences in aroma components among different types of tea. Many glycosidases exist in tea, among which β-glucosidase, β-primrose glycosidase, and β-galactosidase are the main ones involved in aroma formation.

[0033] As can be seen from references 3, 4 and 5, Mengding Ganlu tea itself has a variety of unique aroma components, among which glycoside aroma is one of the main aroma components. Glycoside aroma components can only be released after the bound aroma precursors are decomposed by glycosidase, thus manifesting the aroma.

[0034] Reference 6: You Yilin et al., "Research Progress on the Application of β-glucosidase Produced by Non-Saccharomyces cerevisiae in Fermented Wines"

[0035] Reference 6 discloses that aroma compounds in fermented wines exist in both free and bound states. Free compounds can directly volatilize and produce aroma, while bound compounds require hydrolysis to release aroma compounds. Glycoside-bound aroma compounds consist of aglycones and glycosyl groups, with the aglycone being the flavor-active component. Hydrolysis of the aglycone can enhance the vegetal and fruity aromas in fermented wines. Flavor-active aglycones in wine raw materials include medium-chain alkanols and enols, shikimic acid derivatives, benzene derivatives, C13-norisoprene, monoterpenes, and sesquiterpenes.

[0036] Fermentation temperatures for alcoholic beverages are typically below 25°C, while the optimal temperature for β-glucosidase is 40–50°C, far higher than the fermentation temperature. This results in β-glucosidase activity at fermentation temperatures being lower than at the optimal temperature. Changes in environmental pH affect the structure of β-glucosidase, thus altering its activity. The secondary structure of the enzyme changes with pH. The optimal pH for β-glucosidase is 5.0–6.0. ​​Testing the pH tolerance of various enzymes produced by Pichia pastoris Y8 revealed that β-glucosidase activity was highest at pH 5.0, while at pH 2.0, the activity decreased to 19% of that at pH 5.0. Furthermore, β-glucosidase is significantly more sensitive to acidic environments than other enzymes.

[0037] Reference 6 shows that the optimal enzymatic hydrolysis conditions of glycosidase do not completely overlap with the fermentation conditions of fermented wine. The optimal temperature for glycosidase is 40℃~50℃, while the temperature for fermented wine is 15℃~25℃. The optimal pH value for glycosidase is 5.0~6.0. During the fermentation process, the pH value will continuously decrease to 2.0~4.0.

[0038] Reference 7: Yu Yongjian, "Research Progress on Yeast Interactions and Their Influence on Flavor and Quality in Rum Fermentation"

[0039] Reference 7 discloses that due to the complexity of the interactions between Saccharomyces cerevisiae and non-yeast microorganisms during fermentation, it is difficult to determine the individual effects of these interactions, especially in terms of metabolic and physical interactions. Some researchers have proposed that the reduction in the population size of non-Saccharomyces cerevisiae during co-fermentation with Saccharomyces cerevisiae is due to direct physical contact between the two. Intercellular contact between non-Saccharomyces cerevisiae and Saccharomyces cerevisiae affects the expression of key genes in ester biosynthesis, ultimately leading to changes in the content of certain aroma compounds.

[0040] High concentrations of ethanol produced by Saccharomyces cerevisiae are considered one of the main factors controlling the growth of non-Saccharomyces cerevisiae during fermentation. During fermentation, high concentrations of ethanol significantly inhibit yeast growth and activity, adversely affecting their growth and fermentation characteristics. This inhibitory effect intensifies with increasing ethanol concentration. In contrast, most non-Saccharomyces cerevisiae have lower tolerance to ethanol and are often inhibited during fermentation.

[0041] In summary: In existing technologies, tea beer typically involves low-temperature fermentation of hops, tea leaves, and saccharified malt wort at a pH of 5.0-5.5 and a temperature of 15℃-20℃. During fermentation, the tea leaves are directly mixed with the saccharified liquid, and only brewer's yeast is added. Therefore, due to the high specificity of brewer's yeast in this technology, it cannot fully enzymatically hydrolyze the various glycosides in the tea leaves, resulting in insufficient unique aroma and incomplete enzymatic hydrolysis. Adding non-brewing yeast during beer fermentation can increase the degree of enzymatic hydrolysis and enrich the aroma profile. However, the optimal enzymatic hydrolysis environment for non-brewing yeast differs significantly from that of brewer's yeast, and brewer's yeast inhibits the expression of glycosidases during co-fermentation. This prevents sufficient expression of glycosidases or significantly reduces the enzymatic hydrolysis efficiency of glycosidases, hindering the full enzymatic hydrolysis of the tea leaves during fermentation and preventing the release of the tea's unique aromas.

[0042] In addition, existing technologies involve preparing tea extracts through cold extraction or hot water infusion, then adding yeast to the extract for fermentation, followed by a second fermentation with maltose syrup. However, this method cannot extract all the aroma compounds in tea, and conventional brewing yeast cannot enzymatically hydrolyze all the aroma components of tea. Summary of the Invention

[0043] The purpose of this invention is to provide a method for preparing beer made from Mengding Ganlu tea.

[0044] The technical problem to be solved by this invention is that in the existing technology, when brewing yeast and tea are fermented together, the bound glycosides of tea cannot be fully hydrolyzed. It is necessary to improve the enzymatic hydrolysis of the glycoside aroma precursors of tea after fermentation, so that the beer prepared has a significant tea aroma.

[0045] To achieve the above objectives, one embodiment of the present invention provides a method for preparing beer made from Mengding Ganlu tea, comprising the following steps:

[0046] Step S1: Prepare the raw materials, which include the following components by weight:

[0047] 600-1000 parts malt, 5-6 parts hops, 2-3 parts brewer's yeast;

[0048] 15-20 parts of Mengding Ganlu; 1-2 parts of non-brewing yeast; 10-30 parts of clarifying agent;

[0049] Fermentation aids;

[0050] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 60℃~70℃, stir to carry out saccharification, keep warm for 30min~60min after saccharification, add clarifying agent for adsorption and purification to obtain saccharified liquid.

[0051] Step S3: Take 5%~10% of the saccharification liquid, cool the saccharification liquid to 50℃~55℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 3mmol / L~6mmol / L, add potassium chloride to a final concentration of 2mmol / L~3mmol / L; adjust the pH value to 5.0~5.5; continuously monitor the pH value during fermentation, add acid-base reagents to maintain the acidity and alkalinity; after 2~3 days of fermentation, the initial fermentation of tea leaves is completed, and the tea leaves are ready for use after the initial fermentation is completed.

[0052] Step S4: Boil the remaining saccharified liquid and let it stand for 30 to 60 minutes. Filter it, add hops, stir and filter it again. After filtering, cool it to the fermentation temperature, then add the saccharified liquid from step S3, add beer yeast and fermentation aids and ferment together. After fermentation, you will get Ganlu Tea Beer.

[0053] In one optimized embodiment of the present invention, the raw material comprises the following components by weight:

[0054] 800 parts malt, 5.2 parts hops, 2.4 parts brewer's yeast;

[0055] 18 parts of Mengding Ganlu; 1.6 parts of non-brewing yeast; 18 parts of clarifying agent; fermentation aid.

[0056] In an optimized embodiment of the present invention, step S2 involves crushing malt and placing it into a saccharification pot, adding pure water and heating to 65°C, stirring to carry out saccharification, keeping it warm for 40 minutes after saccharification, and adding a clarifying agent for adsorption and purification to obtain a saccharified liquid.

[0057] Step S3: Take 6% of the saccharification liquid, cool it to 52℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 4 mmol / L, and add potassium chloride to a final concentration of 2.6 mmol / L; adjust the pH value to 5.2; continuously monitor the pH value during fermentation, and add acid-base reagents to maintain the acidity and alkalinity; after 3 days of fermentation, the initial fermentation of the tea is completed, and it is ready for use after the initial fermentation is completed;

[0058] Step S4: Boil the remaining saccharified liquid and let it stand for 40 minutes. Filter it, add hops, stir and filter it again. After filtering, cool it to the fermentation temperature, then add the saccharified liquid from step S3, add beer yeast and fermentation aids and ferment together. After fermentation, you will get Ganlu Tea Beer.

[0059] In one optimized embodiment of the present invention, the non-brewing yeast is one of the following: *Issa mesasura*, *Pichia pastoris*, or *Hansenula polysacchari*.

[0060] In one optimized embodiment of the present invention, the clarifying agent is beer silica gel; the fermentation aid is dipotassium hydrogen phosphate or ammonium bicarbonate; and the fermentation aid is 0.1% to 0.2% of the weight of malt.

[0061] In one optimized embodiment of the present invention, in step S2, the ratio of malt to pure water is 1:10~15.

[0062] In one optimized embodiment of the present invention, in step S4, the fermentation temperature for co-fermentation is 15℃~25℃. After the substrate fermentation is completed in 8d~10d, the temperature is lowered to 8℃~12℃ and maintained for 5d~8d. Then, it is cooled to 5℃~8℃ for 6h~12h for precipitation. After precipitation, the residue is filtered out to obtain beer.

[0063] In summary, the present invention has the following advantages:

[0064] This invention uses non-brewing yeast to ferment Mengding Ganlu tea separately. Since brewer's yeast is not used during the fermentation process of Mengding Ganlu, the influence of brewer's yeast on the fermentation process of non-brewing yeast is avoided. This allows the non-brewing yeast to produce glycosidases to enzymatically hydrolyze the bound glycosides of Mengding Ganlu, increasing the enzymatic content of aromatic alcohols and terpenoids, greatly improving the aroma characteristics of Mengding Ganlu in beer, and making the aroma and flavor of tea more complex. Detailed Implementation

[0065] This invention provides a method for preparing beer made from Mengding Ganlu tea, comprising the following steps:

[0066] Step S1: Prepare the raw materials, which include the following components by weight:

[0067] 600-1000 parts malt, 5-6 parts hops, 2-3 parts brewer's yeast;

[0068] 15-20 parts of Mengding Ganlu; 1-2 parts of non-brewing yeast; 10-30 parts of clarifying agent;

[0069] Fermentation aids;

[0070] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 60℃~70℃, stir to carry out saccharification, keep warm for 30min~60min after saccharification, add clarifying agent for adsorption and purification to obtain saccharified liquid.

[0071] Step S3: Take 5%~10% of the saccharification liquid, cool the saccharification liquid to 50℃~55℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 3mmol / L~6mmol / L, add potassium chloride to a final concentration of 2mmol / L~3mmol / L; adjust the pH value to 5.0~5.5; continuously monitor the pH value during fermentation, add acid-base reagents to maintain the acidity and alkalinity; after 2~3 days of fermentation, the initial fermentation of tea leaves is completed, and the tea leaves are ready for use after the initial fermentation is completed.

[0072] Step S4: Boil the remaining saccharified liquid and let it stand for 30 to 60 minutes. Filter it, add hops, stir and filter it again. After filtering, cool it to the fermentation temperature, then add the saccharified liquid from step S3, add beer yeast and fermentation aids and ferment together. After fermentation, you will get Ganlu Tea Beer.

[0073] Example 1:

[0074] A method for preparing beer using Mengding Ganlu tea includes the following steps:

[0075] Step S1: Prepare the raw materials, which include the following components by weight:

[0076] 800 parts malt, 5.2 parts hops, 2.4 parts brewer's yeast;

[0077] 18 parts of Mengding Ganlu; 1.6 parts of non-brewing yeast; 18 parts of clarifying agent (beer silica gel);

[0078] The fermentation aid, dipotassium hydrogen phosphate, is added at 0.12% of the malt weight.

[0079] The non-Saccharomyces cerevisiae is terrestrial Isaac yeast.

[0080] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 65°C. The ratio of malt to pure water is 1:12. Stir to carry out saccharification. After saccharification, keep warm for 40 minutes. Add clarifying agent to adsorb and purify to obtain saccharified liquid.

[0081] Step S3: Take 6% of the saccharification liquid, cool it to 52℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 4 mmol / L, and add potassium chloride to a final concentration of 2.6 mmol / L; adjust the pH value to 5.2; continuously monitor the pH value during fermentation, and add acid-base reagents to maintain the acidity and alkalinity; after 3 days of fermentation, the initial fermentation of the tea is completed, and it is ready for use after the initial fermentation is completed;

[0082] Step S4: Boil the remaining saccharification liquid and let it stand for 40 minutes. Filter, add hops, stir and filter again. After filtration, cool to the fermentation temperature of 20°C. Then add the saccharification liquid from step S3, add beer yeast and fermentation aids for co-fermentation. After the substrate fermentation is completed in 8-10 days, cool to 10°C and maintain for 6 days. Then cool to 6°C and settle for 10 hours. After settling, filter to remove the lees and obtain beer.

[0083] Example 2:

[0084] A method for preparing beer using Mengding Ganlu tea includes the following steps:

[0085] Step S1: Prepare the raw materials, which include the following components by weight:

[0086] 900 parts malt, 5.5 parts hops, 2.3 parts brewer's yeast;

[0087] 16 parts of Mengding Ganlu; 1.5 parts of non-brewing yeast; 16 parts of clarifying agent (beer silica gel);

[0088] Ammonium bicarbonate, a fermentation aid, is added at 0.15% of the malt weight.

[0089] The non-brewing yeast is *Pichia pastoris*.

[0090] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 70°C. The ratio of malt to pure water is 1:15. Stir to carry out saccharification. After saccharification, keep warm for 50 minutes. Add clarifying agent to adsorb and purify to obtain saccharified liquid.

[0091] Step S3: Take 8% of the saccharification liquid, cool it to 50℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 3 mmol / L, and add potassium chloride to a final concentration of 2.8 mmol / L; adjust the pH value to 5.3; continuously monitor the pH value during fermentation, and add acid-base reagents to maintain the acidity and alkalinity; after 3 days of fermentation, the initial fermentation of the tea leaves is completed, and the leaves are ready for use after the initial fermentation is completed.

[0092] Step S4: Boil the remaining saccharification liquid and let it stand for 50 minutes. Filter, add hops, stir and filter again. After filtration, cool to the fermentation temperature of 18°C. Then add the saccharification liquid from step S3, beer yeast and fermentation aids for co-fermentation. After the substrate fermentation is completed in 8-10 days, cool to 8°C and maintain for 8 days. Then cool to 5°C and settle for 15 hours. After settling, filter to remove the lees and obtain beer.

[0093] Example 3:

[0094] A method for preparing beer using Mengding Ganlu tea includes the following steps:

[0095] Step S1: Prepare the raw materials, which include the following components by weight:

[0096] 800 parts malt, 5.2 parts hops, 2.4 parts brewer's yeast;

[0097] 18 parts of Mengding Ganlu; 1.6 parts of non-brewing yeast; 18 parts of clarifying agent (beer silica gel);

[0098] The fermentation aid, dipotassium hydrogen phosphate, is added at 0.16% of the malt weight.

[0099] The non-brewing yeast is *Hansenula polysacchari* from grape juice.

[0100] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 65°C. The ratio of malt to pure water is 1:13. Stir to carry out saccharification. After saccharification, keep warm for 40 minutes. Add clarifying agent to adsorb and purify to obtain saccharified liquid.

[0101] Step S3: Take 6% of the saccharification liquid, cool it to 52℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 4 mmol / L, and add potassium chloride to a final concentration of 2.6 mmol / L; adjust the pH value to 5.2; continuously monitor the pH value during fermentation, and add acid-base reagents to maintain the acidity and alkalinity; after 3 days of fermentation, the initial fermentation of the tea is completed, and it is ready for use after the initial fermentation is completed;

[0102] Step S4: Boil the remaining saccharification liquid and let it stand for 40 minutes. Filter, add hops, stir and filter again. After filtration, cool to the fermentation temperature of 16°C. Then add the saccharification liquid from step S3, add beer yeast and fermentation aids for co-fermentation. After the substrate fermentation is completed in 8-10 days, cool to 11°C and maintain for 7 days. Then cool to 8°C and settle for 15 hours. After settling, filter to remove the lees and obtain beer.

[0103] Comparative Example 1:

[0104] A method for preparing beer using Mengding Ganlu tea includes the following steps:

[0105] Step S1: Prepare the raw materials, which include the following components by weight:

[0106] 800 parts malt, 5.2 parts hops, 2.4 parts brewer's yeast;

[0107] 18 parts of Mengding Ganlu; 1.6 parts of non-brewing yeast; 18 parts of clarifying agent (beer silica gel);

[0108] The fermentation aid, dipotassium hydrogen phosphate, is added at 0.12% of the malt weight.

[0109] The non-Saccharomyces cerevisiae is terrestrial Isaac yeast.

[0110] Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 65°C. The ratio of malt to pure water is 1:12. Stir to carry out saccharification. After saccharification, keep warm for 40 minutes. Add clarifying agent to adsorb and purify to obtain saccharified liquid.

[0111] Step S3: After boiling the saccharification liquid, let it stand for 40 minutes, filter, add hops, stir, and filter again. After filtration, cool to the fermentation temperature of 20°C. Then, pour all the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 4 mmol / L, and add potassium chloride to a final concentration of 2.6 mmol / L. Adjust the pH to 5.2. Add brewer's yeast and fermentation aids for co-fermentation. After the substrate fermentation is completed in 8-10 days, cool to 10°C and maintain for 6 days. Then cool to 6°C and precipitate for 10 hours. After precipitation, filter to remove the lees to obtain beer.

[0112] In Comparative Example 1, after saccharification, all of the montmorillonite, non-brewing yeast, hops, and brewer's yeast were added and directly fermented together; montmorillonite and non-brewing yeast were not fermented separately. The aroma components of Example 1 and Comparative Example 1 were analyzed and compared.

[0113] Qualitative and quantitative methods for aroma components: Aroma substances are qualitatively identified using standard samples and quantitatively analyzed using ethyl decanoate as an internal standard via the "internal standard calibration curve method." Standard solutions of different concentrations are prepared from the standard samples of the analyte. Known amounts of the standard solution and the internal standard (ethyl decanoate) are mixed and injected for analysis. A standard curve is constructed with the concentration ratio of the analyte to the internal standard as the x-axis and the peak area ratio as the y-axis. The content of the analyte is calculated based on the standard curve during analysis. In this invention, the contents of linalool, geraniol, benzyl alcohol, and phenylethanol are detected. The total amount of these four aroma elements is used as a comparison indicator. The comparison results are shown below, in μg / g:

[0114] Group Linalool Geraniol benzyl alcohol Phenylacetyl alcohol Total Example 1 1.86 6.89 3.23 5.75 17.73 Comparative Example 1 1.53 5.23 1.65 3.38 11.79

[0115] The comparison results above show that the present invention can avoid the influence of the brewer's yeast fermentation process on glycosidase by fermenting Mengding Ganlu and non-brewing yeast separately, so that the glycosidase hydrolysis reaction is smoother, and thus the aroma components of Mengding Ganlu are more concentrated.

[0116] Experimental Example: The Mengding Ganlu tea beer prepared in Example 1 was tested using existing techniques, which will not be described in detail here. The test items and results of this invention are as follows:

[0117] Testing items Test results alcohol content 4.6% vol Diacetyl 0.08 mg / L Heavy metals (lead) 0.03 mg / L Original wort concentration 13°P Carbon dioxide content 0.47% coliform bacteria Not detected Soaking time 305s pH value 4.6

[0118] The Mengding Ganlu Tea of ​​this invention meets all the specified test indicators and the relevant test items comply with national standards.

Claims

1. A method for preparing beer using Mengding Ganlu tea, characterized in that, Includes the following steps: Step S1: Prepare the raw materials, which include the following components by weight: 600-1000 parts malt, 5-6 parts hops, 2-3 parts brewer's yeast; 15-20 portions of Mengding Ganlu (a type of nectar); 1-2 parts non-brewing yeast; 10-30 parts clarifying agent; Fermentation aids; Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 60℃~70℃, stir to carry out saccharification, keep warm for 30min~60min after saccharification, add clarifying agent for adsorption and purification to obtain saccharified liquid. Step S3: Take 5%~10% of the saccharification liquid, cool the saccharification liquid to 50℃~55℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 3mmol / L~6mmol / L, add potassium chloride to a final concentration of 2mmol / L~3mmol / L; adjust the pH value to 5.0~5.5; continuously monitor the pH value during fermentation, add acid-base reagents to maintain the acidity and alkalinity; after 2~3 days of fermentation, the initial fermentation of tea leaves is completed, and the tea leaves are ready for use after the initial fermentation is completed. Step S4: Boil the remaining saccharified liquid and let it stand for 30 to 60 minutes. Filter it, add hops, stir and filter it again. After filtering, cool it to the fermentation temperature, then add the saccharified liquid from step S3, add beer yeast and fermentation aids and ferment together. After fermentation, you will get Ganlu Tea Beer.

2. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: The raw materials consist of the following components by weight: 800 parts malt, 5.2 parts hops, 2.4 parts brewer's yeast; 18 parts of Mengding Ganlu; 1.6 parts of non-brewing yeast; 18 parts of clarifying agent; fermentation aid.

3. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: Step S2: After crushing the malt, put it into the saccharification pot, add pure water and heat to 65°C, stir to carry out saccharification, keep warm for 40 minutes after saccharification, add clarifying agent for adsorption and purification to obtain saccharified liquid. Step S3: Take 6% of the saccharification liquid, cool it to 52℃, then pour all of the montmorillonite and non-brewing yeast into the saccharification liquid, add zinc sulfate to a final concentration of 4 mmol / L, and add potassium chloride to a final concentration of 2.6 mmol / L; adjust the pH value to 5.2; continuously monitor the pH value during fermentation, and add acid-base reagents to maintain the acidity and alkalinity; after 3 days of fermentation, the initial fermentation of the tea is completed, and it is ready for use after the initial fermentation is completed; Step S4: Boil the remaining saccharified liquid and let it stand for 40 minutes. Filter it, add hops, stir and filter it again. After filtering, cool it to the fermentation temperature, then add the saccharified liquid from step S3, add beer yeast and fermentation aids and ferment together. After fermentation, you will get Ganlu Tea Beer.

4. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: The non-brewing yeast is one of the following: Isaac's terrestrial yeast, Pichia pastoris, or Hansenula polysacchari.

5. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: The clarifying agent is beer silica gel; the fermentation aid is dipotassium hydrogen phosphate or ammonium bicarbonate; the fermentation aid is 0.1% to 0.2% of the malt weight.

6. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: In step S2, the ratio of malt to pure water is 1:10~15.

7. The method for preparing beer using Mengding Ganlu tea as described in claim 1, characterized in that: In step S4, the co-fermentation temperature is 15℃~25℃. After the substrate fermentation is completed in 8~10 days, the temperature is lowered to 8℃~12℃ and maintained for 5~8 days. Then, it is cooled to 5℃~8℃ for 6~12 hours to settle. After settling, the residue is filtered out to obtain beer.