Tea science | Ah, yes, I am drunk in the beer overflowing with tea ~~~

Source: Science Popularization China

Tea is a traditional drink in China. Tea contains active substances such as caffeine, tea, tea polysaccharides, and tea polyphenols. It has physiological effects such as antioxidant, tumor prevention, radiation protection, protecting nerves, relief of lung injury, and inhibitory melanin formation. Tea leaves are divided into six categories according to different processing methods. Various types of tea have their own unique taste and aroma.

Tea and beer flowers are similar in terms of sensory characteristics, such as catechins, caffeine and other substances in tea, appear bitter, and alpha-acids in hits Similar substances and other substances such as grassone and tadponone), β-acid (he snake moxone, apertophytone, and add snake molar).

Therefore, using tea to replace some beer flowers to make beer, not only adds the unique flavor and functional characteristics of tea, but also increases the use of tea picking resources and reduce the brewing cost of beer.

Tea beer is based on tea, malt, water, and beer. After processing, processing, filtering and boiling processing, it is processed by fermentation, filtering and packaging.

Tea beer started late in my country, insufficient research depth, and there are still many problems in flavor and appearance. For example, the fermentation technology, clarification technology and raw materials of tea beer are very lacking. There is still a lot of room for improvement in the future. There is still a long way to go to productization and marketization.

In response to the above problems, this article reviews the research status and existing problems of tea beer brewing technology in recent years, and proposes the main development direction of tea beer in the future, providing some theoretical references for the research and development of tea beer, helping beer and beer and beer and The development of the tea industry increases the value and utilization of tea resources.

Tea Beer's brewing process

The technologies of the preparation of wheat juice, the fermentation of tea beer, and the clarification of tea beer finally obtained the clarified tea beer. The specific brewing flowchart is shown below.

Tea raw materials used to make tea beer

The front treatment of tea beer includes the choice and added method of tea and hills, the crushing of malt, the glycation of wheat juice, boiling, filtering, etc. Pre -processing not only affects the fermentation rate and clarification of the product, but also affects the final flavor taste.

The addition of tea in the process of tea beer brewing not only gives the flavor of beer tea, but also introduces the functional ingredients of tea, which increases its nutritional health value while enriching the flavor of tea beer.

When choosing tea ingredients, you should use less famous tea, and choose summer tea, which can not only reduce the cost of tea beer, but also solve the problem of low utilization rate of summer and autumn tea in my country.

How to add tea when making tea beer

Tea added periods and methods have a great impact on the flavor and stability of tea beer.

The addition of tea is mainly divided into before fermentation and after fermentation.

Adding tea before fermentation is mainly to integrate the characteristics of the tea with the wine body; after the fermentation is fermented, the tea leaves are to retain the aroma of the tea (because the temperature of the wine body is low after fermentation, it is more conducive to the reservation of the aroma ingredients. To.

The method of adding tea is mainly added with tea extract, directly added tea and tea powder.

In addition, the concentration and extraction method of tea juice affect the quality and production cost of tea beer. Before adding the tea juice to the wheat juice, the concentration of the tea juice extraction and extraction process should be effectively optimized.

Tea beer fermentation process

The fermentation of tea beer is an extremely complicated process. The process is accompanied by the conversion of a variety of substances, and yeast plays a main role. The entire beer fermentation process has gone through three stages, namely the adaptation stage of yeast, the aerobic breathing stage, and the oxygen breathing stage.

In addition, the fermentation rate of tea beer, the formation of flavors, and the stability of the final product are closely related to the types of yeast, the amount of vaccination and fermentation conditions selected by fermentation.

Type: Beer yeast is mainly divided into two categories: the above yeast and the below yeast according to the form of fermentation manifestation, cell form and physiological properties. There are obvious differences in fermentation speed, conditions and finished products.

Volume volume: Appropriate high yeast vaccination can reduce the formation of high -grade alcohol, but excessive yeast vaccination will reduce the new reproduction algebra, the yeast activity is poor, easy to aging, affect the smooth progress of beer fermentation activities, and at the same time higher yeasts that are higher. The amount of vaccination increases costs.

Fermentation conditions: The fermentation process of tea beer is divided into main fermentation and post -fermentation. Generally, fermentation is performed in two cans. However, with the advancement of fermentation technology, the "one can" fermentation occurs. Ferment. The fermentation process is high degree of automation and fast production speed.

Tea beer clarification technology

Tea beer clarification is a process that removes the protein-polyphenol complexes, protein particles and yeasts such as the fermented tea beer.

Because these substances are visible to the naked eye, it not only affects the overall appearance and quality of beer, but also affects the stability of creatures and non -biological stability during beer storage.

Filtering yeast and protein and other impurities can improve the clarification and stability of tea beer. Tea beer clarification methods mainly include mechanical interception, adsorption and enzyme treatment.

The mechanical interception and adsorption method is simple and low in cost, but it will intercept and adsorb a large amount of substances in beer, which will damage the flavor and nutritional value of beer. The nature impact is greater.

The future of tea beer

Beer with rich taste is increasingly loved and sought after by consumers. In the future, tea beer has a great market prospect. However, the existing tea beer brewing process is not yet mature, and the taste and aroma performance of tea beer's tea special signs and aroma are not obvious; the coordinated research of tea and beer flavor is still lacking. The relationship between meters is not clear.

Therefore, how to choose the type of tea, explore the coordination relationship and product characteristics between different types of tea and tea beer flavor, and clarify the contribution of different types of tea leaves in the flavor of tea beer; how to study add tea at different times, clarify different additions and tea The relationship between beer flavor and tea utilization rate; how to explore the conditions such as the suitable brewing pH, temperature, yeast types and additions of tea beer to ensure the flavor of tea beer and reduce production costs; How to operate the effect of quantitative effects can use biological enzyme technology to solve the problem of clarification, and at the same time, it does not affect the flavor of tea and beer, etc. It is a problem that we need to consider further afterwards.

Tea beer is delicious,

Don't be greedy!

Warm reminder: You can't drive after drinking!

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