Preparation method of jasmine flower and white tea turbid craft beer

Abstract

The invention discloses a preparation method of jasmine flower and white tea turbid craft beer, and belongs to the technical field of preparation methods of craft beer. The method comprises the following steps of crushing, saccharifying and filtering malt to obtain saccharified wort; boiling the wort, adding hops, white tea and jasmine flowers, and performing solid-liquid separation on the wort containing the hops, the white tea and the jasmine flowers to obtain jasmine flower and white tea wort; carrying out primary fermentation, adding the white tea for the second time, and continuing to perform fermentation to obtain a fermented mixture; and after discharging of yeast, sequentially carrying out filling, secondary fermentation in a bottle and low-temperature wine storage. According to the craft beer prepared by the method, polyphenol, amino acid components and tea fragrance of the white tea are reserved to a great extent; the beer is endowed with special flower fragrance by adding the jasmine flowers, so that the taste of the craft beer is enriched; the prepared tea beer is stable in turbidity and color and lasting in foam; and the tea polyphenol can enable the tea beer to have the effect of reducing blood sugar by inhibiting the activity of alpha-amylase and alpha-glucosidase.

Description

technical field [0001] The invention belongs to the technical field of preparation methods of craft beer, and in particular relates to a preparation method of jasmine white tea turbid craft beer. Background technique [0002] Beer is one of the most popular alcoholic beverages globally, second only to water and tea in terms of consumption in the beverage sector. Beer uses water, grains, hops and yeast as raw materials, and each component plays an important role in the formation of beer flavor. Among them, grains usually include barley malt, wheat malt, rice, etc., which provide malt flavor to beer, and the protein component in it is also beer The key to the formation of foam is that hops not only bring pleasant bitterness to beer, but also give beer a special aroma. Yeast determines the fermentation characteristics and refreshing aroma of beer. [0003] Craft beer is different from general industrial beer. It belongs to high-end beer. Its raw materials are only water, malt,...

AI Technical Summary

Problems solved by technology

[0006] In the current tea beer, publication date: November 21, 2017, publication number: CN 107365647 A invention patent discloses a Pu-erh tea beer; publication date: August 18, 2016, publication number: invention of CN 106047541A The patent discloses a kind of Fucha beer and its preparation method. In the above two patents, tea extract is added during the beer fermentation process. While this method increases the production cost, it is also affected by the temperature, temperature and temperature during the preparation process. Due to the effects of decompression concentration and freeze-drying, the tea aroma is greatly lost, and the beer produced only contains tea flavor, and the taste is slightly monotonous

In addition, due to the high content of tea tannins in Pu'er tea or Fu tea, it will inevitably bring a greater bitterness to the tea beer.

[0007] In the current jasmine tea beer, publication date: July 23, 2019, publication number: CN 110042023 A invention patent discloses a jasmine tea beer and its production method. The method is to add jasmine during the wort boiling process Tea, to provide the taste of jasmine tea for beer. This method is to add jasmine tea mixed with tea leaves and jasmine and cellared. Because of the different ratios and cellaring methods of different manufacturers and different processes, resulting in floral and tea aromas The ratio cannot be adjusted and coordinated, and jasmine tea mostly uses ordinary green tea as the tea base, so the tea taste is also limited

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