Study On Brewing Of Green Tea Beer

Beer is a kind of beverage rich in nutrients and low in alcohol.In recent years,China’s beer production and sales ranks first in the liquor.China’s beer production is about45 million tons in 2016 which has become the world’s first beer production and consumption nation in the world for the past 16 years.However,compared with developed countries such as Europe and the United States,China’s beer varieties are relatively simple at present.With the deepening of the concept of healthy drinking,the research and development of new varieties of beer with nutrition and function has far-reaching scientific significance and application prospect.China is a tea producing country and Chinese have the custom of drinking tea since ancient times.Tea is rich in tea polysaccharide,tea polyphenols,theanine and other functional substances and it’s nutritional value and health care effect is very good.In this paper,we studied the effect of different brewing parameters on the quality and flavor of tea beer.The main research contents and results are as follows.1.The effect of wort concentration(7,9,11,13 and 15Brix),adding amount of tea(0,1,2,3,4 and 5g/L),tea extraction time(0,2,4,6,8,10,12 and 14min),yeast inoculation quantity(1,2,3,and 4×10~7/mL)and the main fermentation temperature(9,14 and 19℃)on total phenolic content of finished beer and the antioxidant capacity of Green Tea Beer was studied.The results showed that when the original wort concentration of 13Brix,adding 3g Green Tea/L,extraction 12min,yeast inoculation of 3×10~7/mL,the main fermentation temperature at 9℃,the Green Tea beer was with high total phenol content brewed,high antioxidant ability and good flavor.2.The Green Tea’s soluble solids,reducing sugar,pH,diacetyl,variation,total phenols and antioxidant capacity during beer fermentation was studied and the result showed that Green Tea beer’s fermentation speed was faster,diacetyl level is lower,the antioxidant activity increased.3.The total phenol,during the investigation Green Tea beer storage DPPH free radical scavenging,antioxidant FRAP reduced force,reducing power,TBA and SI coefficient during store was studied.The results showed that green tea beer had a higher antioxidant capacity and a lower degree of aging compared with no tea beer.4.The diacetyl,alcohol,turbidity,foam,total acid,pH,the original wort concentration and the sensory index of the finished beer was studied and the results showed that Green Tea beer foam was good,the product is light green,cloudy,with unique tea flavor and hops and malt flavor.