CN112708517A - Dark tea beer and preparation method thereof - Google Patents
Dark tea beer and preparation method thereof Download PDFInfo
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- CN112708517A CN112708517A CN202110126442.0A CN202110126442A CN112708517A CN 112708517 A CN112708517 A CN 112708517A CN 202110126442 A CN202110126442 A CN 202110126442A CN 112708517 A CN112708517 A CN 112708517A
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- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention discloses a preparation method of dark tea beer, which comprises the following steps: saccharification: crushing barley malt, mixing the barley malt with water, saccharifying the barley malt by adopting sectional heating, and filtering the barley malt once to obtain wort; boiling: boiling wort, adding hops and dark tea, adjusting pH, and filtering for the second time; cooling and oxygenating in batches: respectively cooling 60% -70% of the wort, oxygenating, placing in a fermentation tank No. 1, cooling 30% -40% of the wort, oxygenating, and placing in a fermentation tank No. 2; primary batch fermentation: inoculating saccharomyces cerevisiae in the fermentation tank No. 1, inoculating eurotium cristatum in the fermentation tank No. 2, adding white granulated sugar and black tea, and performing primary fermentation in the fermentation tank No. 1 and the fermentation tank No. 2 respectively; and (3) secondary mixed fermentation: and adding the fermented wort in the No. 2 fermentation tank into the No. 1 fermentation tank, mixing, and fermenting. The dark tea beer prepared by the method reduces the risk of adding additives when the tea concentrated solution is added originally, greatly improves the tea aroma and the fungus flower aroma, and improves the wine body oxidation resistance.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to dark tea beer and a preparation method thereof.
Background
At present, the refined beer industry is gradually highlighted, and various beers have more deep requirements on health. The black tea serving as a fermented healthy drink contains rich nutritional ingredients, mainly contains cellulose and mineral substances, and also contains various proteins and amino acids, has the effects of improving the intestinal microbial environment, degrading fat, resisting hemagglutination, promoting fibrinogen dissolution, inhibiting platelet aggregation and the like, can relax vessel walls, increase the effective diameter of blood vessels, inhibit the formation of aortic and coronary atherosclerotic plaques, and achieve the purposes of reducing blood pressure and preventing and treating cardiovascular diseases. However, the problems of additives strictly forbidden to use in beer are not clear, so that the phenomenon that the additives are substituted into the brewed beer products in the market is serious. At present, the following processes exist in dark tea beer: the first mode is an essence adding mode, and the brewing of black tea essence is added in the fermentation process, but for the mode, the health problem becomes the most concerned focus of people; the second is to add dark green tea juice to brew, and the dark green tea juice is taken as a raw material, so that the substitution of additives which are not allowed by beer is easy to occur; the third is adding black tea in the boiling process, but the black tea beer brewed by the method has little aroma and no obvious black tea feeling in taste.
Disclosure of Invention
The invention aims to provide a preparation method of dark tea beer, which reduces the risk of adding additives when tea concentrated solution is added originally, greatly improves the tea aroma and the fungus flower aroma, improves the stability of the wine body, reduces the original bitter taste and improves the inoxidizability of the wine body.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of dark tea beer comprises the following steps:
(1) saccharification: crushing barley malt, mixing the barley malt with water, saccharifying the barley malt by adopting sectional heating, and filtering the barley malt once to obtain wort;
(2) boiling: boiling wort, adding hops and dark tea, adjusting pH, and filtering for the second time;
(3) cooling and oxygenating in batches: respectively cooling 60% -70% of the wort, oxygenating, placing in a fermentation tank No. 1, cooling 30% -40% of the wort, oxygenating, and placing in a fermentation tank No. 2;
(4) primary batch fermentation: inoculating saccharomyces cerevisiae in the fermentation tank No. 1, inoculating eurotium cristatum in the fermentation tank No. 2, adding white granulated sugar and black tea, and performing primary fermentation in the fermentation tank No. 1 and the fermentation tank No. 2 respectively;
(5) and (3) secondary mixed fermentation: adding the wort fermented in the No. 2 fermentation tank into the No. 1 fermentation tank, mixing, and performing secondary fermentation to obtain dark tea beer;
(6) and (3) storage: and after the secondary mixed fermentation is finished, cooling the dark tea beer and storing.
Preferably, the step (1) is specifically: wetting barley malt, humidifying and crushing the barley malt, adding 1-1.5 wt% of water, then adding water to mix with the crushed barley malt, wherein the water addition amount is 3-3.5 times of that of the barley malt, setting the saccharification temperature to be 48-53 ℃, keeping the saccharification temperature for 20min, heating to 65-68 ℃, keeping the temperature for 1 h, heating to 78-80 ℃ again, keeping the temperature for 10min, adding the saccharified wort into a filter tank, and washing grains for 2-3 times, wherein the temperature of the washing grains is 75-80 ℃.
Preferably, the step (2) is specifically: firstly, the wort is boiled, and counted from the complete boiling, hop is added once when the wort is boiled for 30min, the hop is added once when the wort is boiled for 50min, the hop and the dark tea are added when the wort is boiled for 60min, the pH value is adjusted to be 5.3-5.6 after the hop and the dark tea are added, the wort with the sugar degree of 13-14P is prepared, then the wort is filtered for the second time, the second filtering process is that the wort is firstly whirlingly precipitated in a whirling precipitation tank for 10-20 min, then the wort is guided into a filter for filtering, and a filter screen in the filter is 15-30 meshes.
Preferably, the total adding amount of the hop in the step (2) is 0.05-0.12% wt, and the adding amount of the dark tea is 1-1.5% wt.
Preferably, in the step (3), the temperature after cooling in the fermentation tank No. 1 is 18-20 ℃, and the temperature after cooling in the fermentation tank No. 2 is 25-32 ℃.
Preferably, the fermentation temperature in the fermentation tank No. 1 in the step (4) is 18-20 ℃, and the inoculation amount of the saccharomyces cerevisiae is 0.9 multiplied by 106-8×106cfu/ml, when the sugar degree is reduced to 4-5P, sealing the tank, naturally increasing the pressure, adjusting the pressure to 0.08-1.2 MPa and the temperature to 20-22 ℃, and then continuously fermenting for 4-5 days until the apparent fermentation degree of the fermented wort in the No. 1 fermenting tank is 72-80%.
Preferably, the fermentation temperature of the fermentation tank 2 in the step (4) is 25-32 ℃, and the inoculation amount of eurotium cristatum is 1.2X 105-7×105cfu/ml, the addition amount of white granulated sugar is 1-1.5 wt%, the addition amount of dark green tea is 0.5-2 wt%, and the fermentation time is 5-7 days.
Preferably, the step (5) is specifically: firstly, adding the wort fermented in the No. 2 fermentation tank into the No. 1 fermentation tank in an instantaneous sterilization mode, cooling to 18-22 ℃ after sterilization, then reducing the temperature to 5-8 ℃, and continuing to ferment for 10-15 days to obtain the dark tea beer.
Preferably, the black tea added in the step (2) and the step (4) is unfermented raw black tea.
The invention also aims to provide dark tea beer which is prepared by adopting the preparation method.
The invention has the beneficial effects that:
(1) according to the invention, when the dark tea beer is prepared, the dark tea is added twice, namely the dark tea is added in the boiling process and the dark tea is added in the batch fermentation process, so that the tea aroma is greatly improved, the stability of the beer body is improved, and the risk of adding additives when the tea concentrated solution is added originally is reduced;
(2) in the one-time batch fermentation process, tea aroma and fungus aroma can be fully mixed in the fermentation process by adding eurotium cristatum, white granulated sugar and dark green tea into the fermented wort, and the eurotium cristatum is utilized to carry out residual sugar re-fermentation of beer, so that the eurotium cristatum can utilize substances such as maltose, sucrose, tea polyphenol, protein and the like to ferment nutrient substances in the dark green tea and the beer, proliferate and improve the flavor of the dark green tea and the beer, thereby not only improving the tea aroma (such as linalool, nonanal and beta-ionone) in the beer, but also increasing the fragrance of fungus flowers (such as methyl salicylate, E-2, 4-heptadienal), changing substances such as polyphenol, theanine, alkaloid and the like in the beer body, reducing the original bitter taste of the tea wine, improving the wine body inoxidizability and generating the unique flavor of the refined dark green tea beer;
(3) the saccharomyces cerevisiae and the eurotium cristatum are fermented respectively, so that the situation that the saccharomyces cerevisiae and the eurotium cristatum compete for nutrients in the fermentation process and are subjected to competitive inhibition to cause insufficient fermentation can be prevented.
Detailed Description
The invention provides dark tea beer and a preparation method thereof, and in order to make the purpose, technical scheme and effect of the invention clearer and clearer, the invention is further described in detail by the following specific examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a preparation method of dark tea beer, and the method for preparing the dark tea beer comprises the following steps:
(1) pretreatment of raw materials: selecting 65Kg of imported barley malt, humidifying and crushing, wherein the water addition amount is 0.65 Kg;
(2) saccharification: mixing the crushed malt with 200L of water at 52.2 ℃, keeping the temperature of the mixed material water at 49.8 ℃ for 20 minutes, then heating to 65.4 ℃, keeping the temperature for 1 hour, then heating to 78.2 ℃, and keeping the temperature for 10 minutes to obtain saccharified spent grains;
(3) primary filtration: adding 180L of 83.2 ℃ hot water into the filter tank in 2 batches to wash the saccharified spent grains, wherein the temperature for washing the spent grains is 79.2 ℃, and filtered wort is obtained;
(4) boiling: boiling the wort in the step (3), timing from the complete boiling, adding 0.05Kg of hop when boiling for 30 minutes, adding 0.05Kg of hop when boiling for 50 minutes, adding 0.05Kg of hop when boiling for 60 minutes, adding 3Kg of unfermented raw dark tea, adjusting the pH to 5.4 by adopting lactic acid, and obtaining the wort with the sugar degree of 13.2 degrees;
(5) secondary filtration: firstly, carrying out rotary sedimentation on wort in a rotary sedimentation tank for 15min, then guiding the wort from the rotary sedimentation tank into a filter for filtering, and placing a filter screen with 30 meshes in the filter to obtain about 300L of wort;
(6) cooling and oxygenating in batches: cooling 200L of wort in a plate heat exchanger by a meter, cooling to 18.6 deg.C, oxygenating at an oxygenation flow of 10mL/min, and feeding into a No. 1 fermentation tank; feeding 100L of wort into a plate heat exchanger through a meter for cooling, cooling to 25.4 deg.C, oxygenating at an oxygenation flow of 14mL/min, and feeding into a No. 2 fermentation tank;
(7) primary batch fermentation: the fermentation tank No. 1 was inoculated with 2.5Kg of liquid yeast in an amount of 1.0X 106cfu/ml, the main fermentation temperature is 18.5 ℃, when the sugar degree is reduced to 4.9 ℃ P, the tank is sealed, the pressure is naturally increased, the pressure is adjusted to 0.05MPa, the temperature is adjusted to 20.3 ℃, the fermentation is continued for 4 days, and the apparent fermentation degree of the fermented wort is 73%; inoculating 2.2Kg of Eurotium cristatum into No. 2 fermenter to obtain inoculum size of 7 × 105cfu/ml, adding 1Kg of white granulated sugar, 0.5Kg of unfermented raw dark tea and wort in the No. 2 fermentation tank, mixing well, fermenting at 25.5 deg.C for 6 days;
(8) immediate killing: when the sugar degree in the fermentation tank No. 1 is reduced to 3.6 degrees P, introducing the wort fermented in the fermentation tank No. 2 into the fermentation tank No. 1 through an instantaneous sterilizer, mixing, adjusting the temperature of the sterilizer to 128 ℃, sterilizing for 3 seconds, and cooling to 18.5 ℃;
(9) and (3) secondary fermentation: mixing the No. 1 fermentation tank and the No. 2 fermentation tank, adding 300L of wort, setting the temperature in the No. 1 fermentation tank to be 4.8 ℃, and continuously fermenting for 10 days;
(10) and (3) storage: after the secondary fermentation is finished, the temperature is reduced to 0.3 ℃ for 15 days, and the flavor of the dark tea beer is further improved.
Example 2
The embodiment provides a preparation method of dark tea beer, and the method for preparing the dark tea beer comprises the following steps:
(1) pretreatment of raw materials: selecting 66Kg of imported barley malt, humidifying and crushing, wherein the water addition amount is 0.72 Kg;
(2) saccharification: mixing the crushed malt with 200L of water at the temperature of 51.4 ℃, keeping the temperature of the mixed material water at 48.2 ℃ for 20 minutes, then heating to 67.3 ℃, keeping the temperature for 1 hour, then heating to 78.1 ℃, and keeping the temperature for 10 minutes to obtain the spent grains;
(3) primary filtration: adding 180L of 82.4 ℃ hot water into the filter tank in 2 batches to wash the saccharified spent grains, wherein the temperature for washing the spent grains is 78.7 ℃, and filtering wort is obtained;
(4) boiling: boiling the wort in the step (3), timing from the complete boiling, adding 0.07Kg of hop when boiling for 30 minutes, adding 0.07Kg of hop when boiling for 50 minutes, adding 0.09Kg of hop when boiling for 60 minutes, adding 3.5Kg of unfermented raw dark tea, adjusting the pH to 5.5 by adopting lactic acid, and obtaining the wort with the sugar degree of 13.4P;
(5) secondary filtration: firstly, carrying out rotary sedimentation on wort in a rotary sedimentation tank for 15min, then guiding the wort from the rotary sedimentation tank into a filter for filtering, and placing a filter screen with 30 meshes in the filter to obtain about 300L of wort;
(6) cooling and oxygenating in batches: cooling 200L of wort in a plate heat exchanger by a meter, cooling to 18.2 deg.C, oxygenating at an oxygenation flow of 9mL/min, and feeding into a No. 1 fermentation tank; feeding 100L of wort into a plate heat exchanger through a meter for cooling, cooling to 26.2 ℃, oxygenating at the flow rate of 13mL/min, and feeding into a No. 2 fermentation tank;
(7) primary batch fermentation: the fermentation tank No. 1 was inoculated with 2.7Kg of liquid yeast in an amount of 4X 106cfu/ml, the main fermentation temperature is 18.2 ℃, when the sugar degree is reduced to 4.6 ℃ P, the tank is sealed, the pressure is naturally increased, the pressure is adjusted to 0.05MPa, the temperature is adjusted to 20.7 ℃, the fermentation is continued for 4 days, and the apparent fermentation degree of the fermented wort is 76%; inoculating 2.3Kg of Eurotium cristatum into No. 2 fermenter to obtain inoculum size of 4 × 105cfu/ml, adding 1.2Kg of white granulated sugar, 1.0Kg of unfermented raw dark tea and wort in the No. 2 fermentation tank, mixing well, fermenting at 26.8 deg.C for 6 days;
(8) immediate killing: when the sugar degree in the fermentation tank No. 1 is reduced to 3.2P, guiding the wort in the fermentation tank No. 2 into the fermentation tank No. 1 through an instantaneous sterilizer for mixing, adjusting the temperature of the sterilizer to 125 ℃, sterilizing for 3 seconds, and cooling to 18.8 ℃;
(9) and (3) secondary fermentation: mixing the No. 1 fermentation tank and the No. 2 fermentation tank, adding 300L of wort, setting the temperature in the No. 1 fermentation tank to 4.5 ℃, and continuously fermenting for 10 days;
(10) and (3) storage: after the secondary fermentation is finished, the temperature is reduced to 0.2 ℃ and the secondary fermentation is continued for 15 days.
Example 3
The embodiment provides a preparation method of dark tea beer, and the method for preparing the dark tea beer comprises the following steps:
(1) pretreatment of raw materials: 67Kg of imported barley malt was selected and subjected to humidification and pulverization with the addition of 1Kg of water.
(2) Saccharification: mixing the crushed malt with 200L of water at 54.9 ℃, keeping the temperature of the mixed material water at 52.8 ℃ for 20 minutes, then heating to 67.8 ℃, keeping the temperature for 1 hour, then heating to 78 ℃, and keeping the temperature for 10 minutes to obtain the spent grains;
(3) primary filtration: adding 180L of 84.2 ℃ hot water into the filter tank in 2 batches to wash the saccharified spent grains, wherein the temperature for washing the spent grains is 79.8 ℃, and filtered wort is obtained;
(4) boiling: boiling the wort in the step (3), timing from the complete boiling, adding 0.09Kg of hops when boiling for 30 minutes, adding 0.09Kg of hops when boiling for 50 minutes, adding 0.12Kg of hops when boiling for 60 minutes, adding 4.5Kg of unfermented raw dark tea, adjusting the pH to 5.6 by lactic acid, and obtaining the wort with the sugar degree of 13.6P;
(5) secondary filtration: firstly, carrying out rotary sedimentation on wort in a rotary sedimentation tank for 15min, then guiding the wort from the rotary sedimentation tank into a filter for filtering, and placing a filter screen with 30 meshes in the filter to obtain about 300L of wort;
(6) cooling and oxygenating in batches: cooling 200L of wort in a plate heat exchanger by a meter, cooling to 19.6 deg.C, oxygenating at an oxygenation flow of 11mL/min, and feeding into a No. 1 fermentation tank; feeding 100L of wort into a plate heat exchanger through a meter for cooling, cooling to 31.7 deg.C, oxygenating at 12mL/min, and feeding into No. 2 fermentation tank;
(7) primary batch fermentation: the fermentation tank No. 1 was inoculated with 2.9Kg of liquid yeast in an amount of 7X 106cfu/ml, the main fermentation temperature is 19.7 ℃, when the sugar degree is reduced to 4.2 ℃ P, the tank is sealed,naturally increasing pressure, adjusting pressure to 0.05MPa and temperature to 21.5 deg.C, and continuously fermenting for 4 days to obtain fermented wort with apparent fermentation degree of 79%; inoculating 2.5Kg of Eurotium cristatum into No. 2 fermenter to obtain an inoculum size of 1.2 × 105cfu/ml, adding 1.5Kg of white granulated sugar, 2.0Kg of unfermented raw dark tea and wort in the No. 2 fermentation tank, mixing well, fermenting at 31.8 deg.C for 6 days;
(8) immediate killing: when the sugar degree in the fermentation tank No. 1 is reduced to 2.8P, the wort in the fermentation tank No. 2 enters the fermentation tank No. 1 through an instantaneous sterilizer, the temperature of the sterilizer is adjusted to 132 ℃, the sterilization time is 2 seconds, and the temperature is 19.3 ℃ after cooling;
(9) and (3) secondary fermentation: mixing the No. 1 fermentation tank and the No. 2 fermentation tank, adding 300L of wort, setting the temperature in the No. 1 fermentation tank to be 4.3 ℃, and continuously fermenting for 10 days;
(10) and (3) storage: after the secondary fermentation is finished, the temperature is reduced to 0.0 ℃ for 15 days.
Comparative example
The embodiment provides a preparation method of dark tea beer, and the method for preparing the dark tea beer comprises the following steps:
(1) pretreatment of raw materials: selecting 66Kg of imported barley malt, humidifying and crushing, wherein the water addition amount is 0.8 Kg;
(2) saccharification: mixing the crushed malt with 200L of water at 53.6 ℃, keeping the temperature of the mixed material water at 51.2 ℃ for 20 minutes, then heating to 66.5 ℃, keeping the temperature for 1 hour, then heating to 78 ℃, and keeping the temperature for 10 minutes to obtain the spent grains;
(3) primary filtration: adding 180L of 83.6 ℃ hot water into the filter tank in 2 batches to wash the saccharified spent grains, wherein the temperature for washing the spent grains is 78.3 ℃, and filtered wort is obtained;
(4) boiling: boiling the wort in the step (3), timing from the complete boiling, adding 0.07Kg of hop when boiling for 30 minutes, adding 0.08Kg of hop when boiling for 50 minutes, adding 0.10Kg of hop when boiling for 60 minutes, adding 4.5Kg of unfermented raw dark tea, adjusting the pH to 5.4 by adopting lactic acid, and obtaining the wort with the sugar degree of 13.5 DEG P;
(5) secondary filtration: firstly, carrying out rotary sedimentation on wort in a rotary sedimentation tank for 15min, then guiding the wort from the rotary sedimentation tank into a filter for filtering, and placing a filter screen with 30 meshes in the filter to obtain about 300L of wort;
(6) cooling and oxygenating: and (3) cooling 300L of wort in a plate heat exchanger by a metering device, cooling to 19.2 ℃, oxygenating at the flow rate of 12mL/min, and feeding into a fermentation tank.
(7) Fermentation: inoculating 3.6Kg of liquid yeast into the fermenter to an inoculum size of 3X 106cfu/ml, the main fermentation temperature is 19.7 ℃, when the sugar degree is reduced to 4.2 ℃ P, 2.0Kg of unfermented dark tea raw tea is added, the tank is sealed, the pressure is naturally increased, the pressure is adjusted to 0.05mpa, the temperature is adjusted to 21.5 ℃, and the fermentation is continued for 4 days;
(8) cooling: setting the temperature at 4.3 ℃ for 1 day when the diacetyl content of the fermentation liquid in the fermentation tank is less than 0.8 mg/L;
(9) and (3) storage: after the first cooling for 1 day, the temperature is reduced to 0.0 ℃ for 15 days.
The dark tea beer produced by the production methods of examples 1 to 3 and comparative example was examined as described in table 1, and the examination results are shown in table 1.
TABLE 1
By comparing the above examples 1 to 3 with the comparative example, it was found that:
(1) the dark tea beer prepared by the preparation methods of the examples 1 to 3 and the comparative example can meet the detection requirements of top-grade beer on transparency, turbidity, foam, aroma, taste and other detection items;
(2) the dark tea beer in the examples 1-3 has obvious tea fragrance and fungus flower fragrance, and has better taste, while the beer in the comparative example has light tea fragrance, the contents of linalool, nonanal and beta-ionone are all lower than those in the examples 1-3, a method of adding the dark tea in two times is also adopted in the comparative example, but the eurotium cristatum is not added when the dark tea is added in the comparative example for the second time, which shows that nutrient substances in the dark tea and the beer are further fermented when the eurotium cristatum is fermented, so that the tea fragrance in the beer is improved, and the fungus flower fragrance is also increased.
The parts which are not described in the invention can be realized by adopting or referring to the prior art.
It is to be understood that the above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and those skilled in the art may make modifications, alterations, additions or substitutions within the spirit and scope of the present invention.
Claims (10)
1. The preparation method of the dark tea beer is characterized by comprising the following steps:
(1) saccharification: crushing barley malt, mixing the barley malt with water, saccharifying the barley malt by adopting sectional heating, and filtering the barley malt once to obtain wort;
(2) boiling: boiling wort, adding hops and dark tea, adjusting pH, and filtering for the second time;
(3) cooling and oxygenating in batches: respectively cooling 60% -70% of the wort, oxygenating, placing in a fermentation tank No. 1, cooling 30% -40% of the wort, oxygenating, and placing in a fermentation tank No. 2;
(4) primary batch fermentation: inoculating saccharomyces cerevisiae in the fermentation tank No. 1, inoculating eurotium cristatum in the fermentation tank No. 2, adding white granulated sugar and black tea, and performing primary fermentation in the fermentation tank No. 1 and the fermentation tank No. 2 respectively;
(5) and (3) secondary mixed fermentation: adding the wort fermented in the No. 2 fermentation tank into the No. 1 fermentation tank, mixing, and performing secondary fermentation to obtain dark tea beer;
(6) and (3) storage: and after the secondary mixed fermentation is finished, cooling the dark tea beer and storing.
2. The method for preparing dark tea beer according to claim 1, wherein the segmented warming saccharification process in the step (1) is specifically as follows: firstly, setting the saccharification temperature to be 48-53 ℃, keeping the temperature for 20min, then heating to 65-68 ℃, keeping the temperature for 1 h, heating to 78-80 ℃ again, and keeping the temperature for 10 min.
3. The method for preparing dark tea beer according to claim 1, wherein the step (2) is specifically as follows: boiling the wort, adding hop for 30min when boiling, adding hop for 50min when boiling, adding hop and black tea when boiling for 60min, adjusting pH to 5.3-5.6 after adding hop and black tea, and filtering the wort for the second time, wherein the boiling time is counted as the full boiling time.
4. The method for preparing dark tea beer according to claim 3, wherein the hop total addition amount in the step (2) is 0.05-0.12% wt, and the dark tea addition amount is 1-1.5% wt.
5. The method for preparing dark tea beer according to claim 1, wherein the temperature after cooling in the No. 1 fermentation tank in the step (3) is 18-20 ℃, and the temperature after cooling in the No. 2 fermentation tank is 25-32 ℃.
6. The method for preparing dark tea beer according to claim 1, wherein the fermentation temperature in the fermentation tank No. 1 in the step (4) is 18-20 ℃, and the inoculation amount of the saccharomyces cerevisiae is 0.9 x 106-8×106cfu/ml, when the sugar degree is reduced to 4-5P, sealing the tank, naturally increasing the pressure, adjusting the pressure to 0.08-1.2 MPa and the temperature to 20-22 ℃, and then continuously fermenting for 4-5 days until the apparent fermentation degree of the fermented wort in the No. 1 fermenting tank is 72-80%.
7. The method for preparing dark tea beer according to claim 1, wherein the fermentation temperature of the fermentation tank 2 in the step (4) is 25-32 ℃, and the inoculation amount of Eurotium cristatum is 1.2 x 105-7×105cfu/ml, the addition amount of white granulated sugar is 1-1.5 wt%, the addition amount of dark green tea is 0.5-2 wt%, and the fermentation time is 5-7 days.
8. The method for preparing dark tea beer according to claim 1, wherein the step (5) is specifically as follows: firstly, adding the wort fermented in the No. 2 fermentation tank into the No. 1 fermentation tank in an instantaneous sterilization mode, cooling to 18-22 ℃ after sterilization, then reducing the temperature to 5-8 ℃, and continuing to ferment for 10-15 days to obtain the dark tea beer.
9. The method for preparing dark tea beer according to claim 1, wherein the dark tea added in the step (2) and the step (4) is unfermented dark tea raw tea.
10. A dark tea beer prepared by the method of any one of claims 1 to 9.
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