茶叶添加方式对龙井小麦茶啤酒品质的影响

doi:10.16178/j.issn.0528-9017.20240893

浙江农业科学 ›› 2026, Vol. 67 ›› Issue (1): 156-160.DOI: 10.16178/j.issn.0528-9017.20240893

茶叶添加方式对龙井小麦茶啤酒品质的影响

丁小燕¹(), 王连星¹^,², 邹纯³^,^*(), 贾云耀¹^,², 李喜书¹^,², 曹婷¹^,², 王雪薇¹^,², 尹军峰³^,^*()

1.百威亚太创新&技术中心,湖北武汉 430000
2.百威(武汉)啤酒有限公司,湖北武汉 430000
3.中国农业科学院茶叶研究所,浙江杭州 310008

收稿日期:2024-11-22 出版日期:2026-01-11 发布日期:2026-01-19
通讯作者: 邹纯,尹军峰
作者简介:尹军峰,E-mail:yinjf@tricaas.com。
邹纯,E-mail:ldzouchun@163.com;
丁小燕,从事啤酒与跨啤酒品类产品研发。E-mail:Amy.ding@budweiserapac.com。
基金资助:
国家茶产业技术体系项目(CARS-19);中国农业科学院创新工程项目(CAAS-ASTIP-TRI)

Effects of tea addition methods on the quality of Longjing wheat tea beer

DING Xiaoyan¹(), WANG Lianxing¹^,², ZOU Chun³^,^*(), JIA Yunyao¹^,², LI Xishu¹^,², CAO Ting¹^,², WANG Xuewei¹^,², YIN Junfeng³^,^*()

1. Zone Innovation & Technology Center, ABI APAC, Wuhan 430000, Hubei
2. Anheuser-Busch InBev (Wuhan) Brewery Co., Ltd., Wuhan 430000, Hubei
3. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang

Received:2024-11-22 Online:2026-01-11 Published:2026-01-19
Contact: ZOU Chun,YIN Junfeng

摘要/Abstract

摘要：

为探究茶叶添加方式对龙井小麦茶啤酒品质的影响,本研究以不添加茶叶的小麦啤酒为对照(A组),分析了高温热萃(B组)和低温冷萃(C组)2种茶叶添加方式对啤酒糖度、pH值、酒精度、各类儿茶素含量、咖啡因含量和感官品质的影响。结果表明,添加茶叶对啤酒发酵过程中糖度、pH值、酒精度没有影响。B组中儿茶素总量最高,达229.8 mg·L^-1,分别是A组和C组的99.9和1.2倍。A组中未能检测出咖啡因,而B组中咖啡因含量最高,达19.5 mg·L^-1,是C组的2.6倍。在感官品质方面,C组样品的香气、滋味和茶风味得分最高,麦芽风味仅次于A组样品。因此,添加茶叶能够增加啤酒中儿茶素种类、提高儿茶素总量和咖啡因含量,低温冷萃更有助于提升龙井小麦茶啤酒的感官品质。本研究可以为茶啤酒的制备和品质改善提供借鉴。

关键词: 茶叶, 龙井小麦茶啤酒, 儿茶素, 咖啡因, 感官品质

Abstract:

In order to investigate the effects of tea addition methods on the quality of Longjing wheat tea beer, this study compared the effects of two tea addition methods, high-temperature tea extraction (Group B) and low-temperature tea extraction (Group C), on beer sugar content, pH value, alcohol content, various catechin content, caffeine content, and sensory quality using wheat beer without tea addition (Group A) as the control. The results indicated that adding tea had no effect on sugar content, pH value, and alcohol content during beer fermentation. The total catechin contents of Group B was the highest, reaching 229.8 mg·L^-1, which was 99.9- and 1.2- folds that of Group A and Group C, respectively. No caffeine was detected in Group A, while Group B had the highest caffeine content, reaching 19.5 mg·L^-1, which was 2.6-folds that of Group C. In terms of sensory quality, the group C samples scored the highest in aroma, taste, and tea flavor, with malt flavor second only to the group A samples. Therefore, adding tea can increase the type of catechins, increase the total catechin contents and caffeine content in beer, and low-temperature tea extraction is more conducive to improving the sensory quality of Longjing wheat tea beer. The results of this study provide reference for the preparation and quality improvement of tea beer products.

Key words: tea, Longjing wheat tea beer, catechin, caffeine, sensory quality

中图分类号:

S571.1
TS205

丁小燕, 王连星, 邹纯, 贾云耀, 李喜书, 曹婷, 王雪薇, 尹军峰. 茶叶添加方式对龙井小麦茶啤酒品质的影响[J]. 浙江农业科学, 2026, 67(1): 156-160.

DING Xiaoyan, WANG Lianxing, ZOU Chun, JIA Yunyao, LI Xishu, CAO Ting, WANG Xuewei, YIN Junfeng. Effects of tea addition methods on the quality of Longjing wheat tea beer[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(1): 156-160.

图/表 6

图1 不同啤酒样品在发酵过程中的糖度 A为不加茶叶,B为高温热萃。图2同。

Fig.1 Sugar content of different beer samples during fermentation process

图2 不同啤酒样品在发酵过程中的pH值

Fig.2 pH value of different beer samples during the fermentation process

图3 不同啤酒样品的酒精度 A为不加茶叶,B为高温热萃,C为低温冷萃。图4~5同。

Fig.3 Alcohol content of different beer samples

表1 不同啤酒样品的儿茶素含量

Table 1 Catechin content of different beer samples 单位:mg·L-1

样品	GC	EGC	C	EC	EGCG	GCG	ECG	CG	总量
A	2.3	ND	ND	ND	ND	ND	ND	ND	2.3
B	3.0	100.0	9.4	25.2	59.6	16.2	14.8	1.7	229.8
C	2.4	96.0	6.4	20.6	43.2	11.7	10.2	2.5	193.0

图4 不同啤酒样品的咖啡因含量

Fig.4 Caffeine content of different beer samples

图5 不同啤酒样品的感官评审得分

Fig.5 Sensory evaluation scores of different beer samples

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茶叶添加方式对龙井小麦茶啤酒品质的影响

Effects of tea addition methods on the quality of Longjing wheat tea beer

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