CN106118933B - Jerusalem artichoke beer brewing process - Google Patents
Jerusalem artichoke beer brewing process Download PDFInfo
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- CN106118933B CN106118933B CN201610677543.6A CN201610677543A CN106118933B CN 106118933 B CN106118933 B CN 106118933B CN 201610677543 A CN201610677543 A CN 201610677543A CN 106118933 B CN106118933 B CN 106118933B
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- 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
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
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- 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
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- C12C11/02—Pitching yeast
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- 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
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- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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Abstract
The invention relates to a jerusalem artichoke beer brewing process, which comprises the following steps: A. expanding culture of beer yeast seed liquid, adding water into malt powder and Jerusalem artichoke powder in a certain proportion, carrying out protein resting and saccharification at different temperatures to prepare malt Jerusalem artichoke mash, filtering, boiling, adding hops and carrying out rotary precipitation to prepare Jerusalem artichoke wort, cooling the Jerusalem artichoke wort, inoculating and fermenting at the temperature of 12 ℃ to obtain the Jerusalem artichoke beer; compared with the prior art, the process of the invention fully utilizes various proteolytic enzymes contained in malt to hydrolyze protein in jerusalem artichoke simultaneously, thereby increasing the content of amino acid in wort, effectively improving the non-biological stability of jerusalem artichoke beer, having simple operation and low investment cost, enriching the production variety of beer, widening the application field of jerusalem artichoke, greatly improving the taste and the nutritional value of the traditional beer, effectively improving the intestinal function of human body, reducing blood fat and blood sugar, promoting the absorption of mineral substances, and protecting health.
Description
Technical Field
The invention relates to the field of beverage manufacturing, in particular to a brewing process of beer.
Background
Jerusalem artichoke is commonly called jerusalem artichoke, is native to North America, can be eaten, and is called as 'common crop for people and livestock in 21 st century' by officials of grain and agriculture organizations of the United nations. The jerusalem artichoke has a series of advantages of cold resistance, salt resistance, drought resistance and the like, is cultivated in most areas of China, and particularly is widely cultivated in uncultivated areas such as Qinghai and Shandong.
Inulin, the main component of jerusalem artichoke, is formed by dehydration and condensation of D-fructofuranose residues through beta-1, 2 glycosidic bonds, the tail end of inulin is connected with a glucose residue, a human body cannot be directly absorbed and utilized as a carbon source, and most microorganisms cannot hydrolyze and utilize the carbohydrate. However, the water-soluble fructo-oligosaccharide in the jerusalem artichoke can endow the jerusalem artichoke food with the functions of improving the intestinal function of a human body, reducing blood fat and blood sugar, promoting mineral substance absorption and the like.
Fresh jerusalem artichoke tubers have the faint scent of vegetables, the moisture content of the fresh jerusalem artichoke tubers is about 75-80%, the inulin content is about 15-20%, and the contents of protein, fat, ash and crude fiber are about 2-3%, 1-2% and 0.5-1% respectively, wherein the specific contents of the substances are different according to the variety, the production area and the harvesting time of the jerusalem artichoke.
With the continuous improvement of living standard of people, the common beer has single taste and no health care effect, and can not meet the increasing drinking requirement of consumers. The barley for beer brewing is required to have 9-12% of protein content, and according to the conversion of 10-12% of water content after air drying, the fresh jerusalem artichoke blocks are air-dried, the inulin content is over 75%, the protein content is about 10%, the protein content of the jerusalem artichoke blocks and the protein content of the jerusalem artichoke blocks are similar, and the jerusalem artichoke blocks can be theoretically used as raw materials for beer brewing to improve the taste and the nutritional value of beer.
Disclosure of Invention
The invention aims to solve the technical problem of providing the jerusalem artichoke beer brewing process which is simple to operate and low in investment cost, can enrich the variety of beer and improve the taste, the nutritional value and the non-biological stability of the traditional beer.
The technical scheme for solving the technical problems is as follows:
a jerusalem artichoke beer brewing process comprises the following steps:
A. preparation of Yeast seed liquid
Adding 0.4-0.6 part of wort culture medium into a culture container in parts by weight, then performing activated culture on 0.04-0.12 part of beer yeast strain on a solid culture medium, and inoculating the beer yeast strain into the culture container for shake culture to obtain yeast seed liquid;
B. protein arrest and glycation
Weighing 15-25 parts of malt powder into a saccharifying pot, adding 60-100 parts of water, uniformly mixing, weighing 30-50 parts of jerusalem artichoke powder into the saccharifying pot, adding 30-50 parts of water, uniformly mixing, performing protein rest and saccharification, hydrolyzing for 20-40min at 45-55 ℃, continuously heating to 60-65 ℃, hydrolyzing for 50-70min, continuously heating to 66-70 ℃, hydrolyzing for 90-120min, and continuously heating to 75-80 ℃, and hydrolyzing for 5-15min to obtain malt jerusalem artichoke mash;
C. filtering, boiling and rotary precipitation
B, filtering the malt jerusalem artichoke mash obtained in the step B, adding the filtrate into a boiling pot, heating and boiling for 1.5-2.5h, adding 0.02-0.04 part of bitter beer flowers after boiling for 5-15min, adding 0.01-0.02 part of fragrant beer flowers 5-15min before the end of heating and boiling, and carrying out rotary precipitation after the end of heating and boiling to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the jerusalem artichoke wort obtained in the step C, adding the cooled jerusalem artichoke wort and the yeast seed liquid obtained in the step A into a fermentation tank together, and ensuring that the inoculation concentration of the yeast is 6.0 multiplied by 106Fermenting at 12 deg.C per ml, and filtering to obtain Jerusalem artichoke beer.
Compared with the prior art, the invention has the beneficial effects that:
the jerusalem artichoke has the faint scent of vegetables and fruits, is used as a raw material for brewing beer, is mixed with barley malt (light malt) according to a specific proportion by utilizing the conventional beer brewing equipment, and is subjected to processes of saccharification (adopting a specific hydrolysis temperature and a specific hydrolysis time period), filtration, boiling, rotary precipitation (adding beer hops at a specific time), fermentation and the like, various proteolytic enzymes contained in the malt are fully utilized to hydrolyze protein in the jerusalem artichoke, so that the amino acid content in the malt juice can be increased, the non-biological stability of the jerusalem artichoke beer is effectively improved, the effective components in the jerusalem artichoke are leached into the malt juice to the maximum extent, the flavor substances of the jerusalem artichoke can be more coordinated with the flavor substances of the beer, and the brewed beer has mellow, refreshing taste, rich nutrition and unique flavor, not only has the characteristics of the traditional beer, but also has the jerusalem artichoke flavor, the brewing process is simple to operate and low in investment cost, not only enriches the types of beer production, but also widens the application field of the jerusalem artichoke, greatly improves the taste and the nutritional value of the traditional beer, greatly improves the intestinal function of a human body, reduces blood fat and blood sugar, promotes mineral substance absorption, and has the effects of health care and health preservation.
On the basis of the technical scheme, the invention can be further improved as follows.
As a preferred embodiment of the present invention, in step A, the Saccharomyces cerevisiae strain is cultured on the slant lawn for 1-2 days, inoculated into a culture vessel, and cultured with shaking at 30 ℃ for 1 day.
The beneficial effect of adopting the above preferred scheme is:
the beer yeast strain is firstly subjected to slant culture for activating the lawn, and then the shake culture effect is better through the wort culture medium, and the activity of the obtained yeast seed liquid is higher, so that the fermentation of the jerusalem artichoke beer is more facilitated.
As another preferred embodiment of the present invention, in the step B, the ground grain size of the malt flour and the jerusalem artichoke flour is 0.1 to 1.5 mm.
The beneficial effect of adopting the above preferred scheme is: the finer the grinding particle size of the malt flour and the jerusalem artichoke powder is, the better the hydrolysis effect of protein in the process of rest and saccharification is, the coarser the grinding particle size is, the easier the processing is, the more the cost is saved, and the grinding particle size is more suitable in the range.
As another preferred embodiment of the present invention, in the step B, the water added to the malt flour and the jerusalem artichoke powder is warm water of 45 to 55 ℃.
The beneficial effect of adopting the above preferred scheme is: the direct mixing of warm water of 45-55 deg.C with fructus Hordei Germinatus powder and Jerusalem artichoke powder is more favorable for dissolution and hydrolysis, greatly improves the efficiency of protein rest and saccharification, promotes the hydrolysis of protein into middle and small molecular peptides and amino acids, and improves the hydrolysis effect.
In step C, the malt jerusalem artichoke mash obtained in step B is pumped into a filter tank and stands still, the liquid level of the malt jerusalem artichoke mash is submerged on a sieve plate in the filter tank, after a spent grain filtering layer is formed in the filter tank, the malt jerusalem artichoke mash is refluxed by a pump, so that the reflux liquid passes through the spent grain filtering layer from bottom to top, then the malt jerusalem artichoke mash is pumped into the filter tank again, the operation is repeated until the reflux liquid is in a clear and transparent state, and then the filtration is carried out by the filter tank.
The beneficial effect of adopting the above preferred scheme is: the return filtration of the spent grain filtering layer is utilized, the operation is simple and convenient, other auxiliary equipment and auxiliary conditions are not needed, the filtering effect can be better on the premise of saving the cost, the protein can be promoted to be hydrolyzed into middle and small molecular peptides and amino acids in the return process, the hydrolysis effect is improved, and more protein is hydrolyzed into middle and small molecular peptides and amino acids.
As another preferred embodiment of the present invention, in step C, the lauter tun is preheated with hot water at 80-85 ℃ before pumping the malt jerusalem artichoke mash.
The beneficial effect of adopting the above preferred scheme is: during the processes of filtering and refluxing, the hydrolysis of protein into medium and small molecular peptides and amino acids can be promoted, the hydrolysis effect is improved, and more protein can be hydrolyzed into medium and small molecular peptides and amino acids.
In step C, after the filtration, 50-100 parts by weight of hot water at 80-85 ℃ is pumped into the filter tank, the spent grain filtering layer is stirred, evenly mixed and then is kept still for precipitation, then the filter tank is used for filtration to obtain washing tank water, and the washing tank water and the filtrate of the malt jerusalem artichoke mash are added into the boiling kettle together.
The beneficial effect of adopting the above preferred scheme is: the residual middle and small molecular peptides and amino acids in the spent grain filtering layer can be collected, waste is effectively avoided, and the yield of protein hydrolysis is ensured.
As another preferred embodiment of the present invention, in step C, the boiling intensity is controlled to be 8% to 14%.
The beneficial effect of adopting the above preferred scheme is: the high boiling strength means that the wort is strongly convected when boiling, a large amount of fine steam bubbles are formed on the heating surface, and the fine steam bubbles can adsorb denatured protein, so that the fine denatured protein is polymerized into large floccules, the separation of the floccules and the wort is facilitated, the residual coagulable nitrogen in the wort is reduced, the wort is clearer, and the effect of the boiling strength within the range is optimal.
In another preferred embodiment of the present invention, in step C, after the heating and boiling is finished, the precipitate is whirled for 10-20 min.
The beneficial effect of adopting the above preferred scheme is: the mixed wort containing the soluble components of the jerusalem artichoke is boiled, the unhydrolyzed macromolecular protein is denatured and precipitated under the action of heat, and is separated along with the whirling precipitation of the wort, so that the non-biological stability of the finished beer can be greatly improved.
As another preferred embodiment of the invention, in the step D, the fermentation is divided into two steps of main fermentation and after-fermentation, the temperature reduction and the wine adding operation are started after the main fermentation is carried out for 7 to 9 days, when the fermentation liquor is cooled to 8.1 to 8.9 ℃, the fermentation liquor stays for one day, the yeast is discharged from the fermentation tank, the temperature is continuously reduced to 0.1 to 0.9 ℃, the fermentation is carried out after-fermentation is carried out, and the fermentation is finished when the diacetyl concentration of the after-fermentation liquid is reduced to 0.10 to 0.14 mg/L.
The beneficial effect of adopting the above preferred scheme is: the fermentation effect of the beer is better, the flavor substances of the jerusalem artichoke can be more coordinated with the flavor substances of the beer, and the brewed beer is mellow in body, refreshing and pleasant in taste, rich in nutrition and unique in flavor.
The best mode for carrying out the invention will be described in further detail below.
A jerusalem artichoke beer brewing process comprises the following steps:
A. preparation of Yeast seed liquid
Adding 0.4-0.6 part of wort culture medium into a culture container by weight, then performing activated culture on 0.04-0.12 part of beer yeast strain on a solid culture medium (slant lawn) for 1-2 days, inoculating into the culture container, and performing shaking culture at 30 ℃ for 1 day to obtain yeast seed solution;
B. protein arrest and glycation
Weighing 15-25 parts of malt powder into a saccharifying pot, adding 60-100 parts of 45-55 ℃ warm water, uniformly mixing, weighing 30-50 parts of jerusalem artichoke powder into the saccharifying pot, adding 30-50 parts of 45-55 ℃ warm water, uniformly mixing, carrying out protein rest and saccharification, hydrolyzing for 20-40min at 45-55 ℃, continuously heating to 60-65 ℃ for hydrolysis for 50-70min, continuously heating to 66-70 ℃ for hydrolysis for 90-120min, and continuously heating to 75-80 ℃ for hydrolysis for 5-15min to obtain malt jerusalem artichoke mash, wherein the crushed grain size of the malt powder and the jerusalem artichoke powder is 0.1-1.5mm optimally;
C. filtering, boiling and rotary precipitation
Pumping the malt jerusalem artichoke mash obtained in the step B into a filter tank preheated by hot water of 80-85 ℃ for standing, submerging a sieve plate in the filter tank on the liquid surface of the malt jerusalem artichoke mash, refluxing through a pump after a spent grain filtering layer is formed in the filter tank, enabling the reflux liquid to pass through the spent grain filtering layer from bottom to top, then pumping into the filter tank again, repeatedly operating until the reflux liquid is in a clear and transparent state, and filtering by using the filter tank to obtain filtrate of the malt jerusalem artichoke mash;
after filtering, pumping 50-100 parts by weight of hot water at the temperature of 80-85 ℃ into the filter tank, stirring the spent grain filtering layer, uniformly mixing, standing for precipitation, and filtering by using the filter tank to obtain tank washing water;
then adding the washing tank water and the filtrate of the malt jerusalem artichoke mash into a boiling pot, heating and boiling for 1.5-2.5h, controlling the boiling strength to be 8-14%, adding 0.02-0.04 part of beer bitter flowers after boiling for 5-15min, adding 0.01-0.02 part of beer fragrant flowers 5-15min before the heating and boiling, and carrying out rotary precipitation for 10-20min after the heating and boiling to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the jerusalem artichoke wort obtained in the step C to 12 ℃ by a sheet cooler, and then adding the jerusalem artichoke wort and the yeast seed liquid obtained in the step A into hairIn the fermentation tank, the inoculation concentration of the yeast is ensured to be 6.0 multiplied by 106Fermenting at 12 deg.C, wherein the fermentation step comprises two steps of main fermentation and after-fermentation, the main fermentation step comprises 7-9 days later, cooling and adding wine, standing for one day when the fermentation liquid is cooled to 8.1-8.9 deg.C, discharging yeast from the fermentation tank, continuously cooling to 0.1-0.9 deg.C, performing after-fermentation, stopping fermentation when the diacetyl concentration of the after-fermentation liquid is reduced to 0.10-0.14mg/L, and filtering after fermentation to obtain Jerusalem artichoke beer.
Comparison table of traditional beer and Jerusalem artichoke beer
The boiling intensity in the invention is the percentage of the water evaporated per hour when the mixed wort is boiled, which is equivalent to the mixed wort; the high boiling strength means that the wort is strongly convected when boiling, a large amount of fine steam bubbles are formed on the heating surface, and the fine steam bubbles can adsorb denatured protein, so that the fine denatured protein is polymerized into large floccules, the separation of the floccules from the wort is facilitated, the residual coagulable nitrogen in the wort is reduced, and the wort is clearer.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
A jerusalem artichoke beer brewing process comprises the following steps:
A. preparation of Yeast seed liquid
Adding 0.5 part by weight of wort culture medium into a culture container, then performing activated culture on 0.08 part by weight of beer yeast strain on a solid culture medium (slant lawn) for 1.5 days, inoculating into the culture container, and performing shake culture at 30 ℃ for 1 day to obtain yeast seed solution;
B. protein arrest and glycation
Weighing 20 parts of malt powder into a saccharifying pot, adding 80 parts of warm water at 50 ℃, uniformly mixing, weighing 40 parts of jerusalem artichoke powder into the saccharifying pot, adding 40 parts of warm water at 50 ℃, uniformly mixing, then carrying out protein rest and saccharification, firstly hydrolyzing for 30min at 50 ℃, then continuously heating to 62.5 ℃, hydrolyzing for 60min, then continuously heating to 68 ℃, hydrolyzing for 105min, then continuously heating to 78 ℃, and hydrolyzing for 10min to obtain malt jerusalem artichoke mash, wherein the crushed grain size of the malt powder and the jerusalem artichoke powder is 0.1 mm;
C. filtering, boiling and rotary precipitation
Pumping the malt jerusalem artichoke mash obtained in the step B into a filter tank preheated by hot water at 82.5 ℃, standing, submerging a sieve plate in the filter tank on the liquid surface of the malt jerusalem artichoke mash, refluxing through a pump after a spent grain filtering layer is formed in the filter tank, enabling the reflux liquid to pass through the spent grain filtering layer from bottom to top, then pumping into the filter tank again, repeatedly operating until the reflux liquid is in a clear and transparent state, and filtering by using the filter tank to obtain filtrate of the malt jerusalem artichoke mash;
after filtering, pumping 75 parts by weight of hot water at 82.5 ℃ into the filter tank, stirring the spent grain filtering layer, uniformly mixing, standing for precipitation, and filtering by using the filter tank to obtain tank washing water;
then adding the washing tank water and the filtrate of the malt and jerusalem artichoke mash into a boiling pot, heating and boiling for 2h, controlling the boiling strength to be 11%, adding 0.03 part of beer bitter flowers after boiling for 10min, adding 0.015 part of beer fragrant flowers 10min before the end of heating and boiling, and after the end of heating and boiling, carrying out rotary precipitation for 15min to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the Jerusalem artichoke wort obtained in the step C to 12 ℃ by a sheet cooler, and then adding the Jerusalem artichoke wort and the yeast seed liquid obtained in the step A into a fermentation tank together to ensure that the yeast inoculation concentration is 6.0 multiplied by 106Fermenting at 12 deg.C for one ml, wherein the fermentation step comprises main fermentation step and after-fermentation step, the main fermentation step is carried out for 8 days, cooling and adding wine, the fermentation liquid is cooled to 8.5 deg.C, standing for one day,discharging the yeast from the fermentation tank, continuously cooling to 0.5 deg.C, performing after-fermentation, stopping fermentation when diacetyl concentration of after-fermentation liquid is reduced to 0.12mg/L, and filtering after fermentation to obtain Jerusalem artichoke beer.
Example 2
A jerusalem artichoke beer brewing process comprises the following steps:
A. preparation of Yeast seed liquid
Adding 0.4 part by weight of wort culture medium into a culture container, then performing activated culture on 0.04 part by weight of beer yeast strain on a solid culture medium (slant lawn) for 1 day, inoculating into the culture container, and performing shake culture at 30 ℃ for 1 day to obtain yeast seed liquid;
B. protein arrest and glycation
Weighing 15 parts of malt powder into a saccharifying pot, adding 60 parts of warm water at 45 ℃, uniformly mixing, weighing 30 parts of jerusalem artichoke powder into the saccharifying pot, adding 30 parts of warm water at 45 ℃, uniformly mixing, then carrying out protein rest and saccharification, firstly hydrolyzing for 40min at 45 ℃, then continuously heating to 60 ℃ for hydrolysis for 70min, then continuously heating to 66 ℃ for hydrolysis for 120min, then continuously heating to 75 ℃ for hydrolysis for 15min, and obtaining malt jerusalem artichoke mash, wherein the crushed grain size of the malt powder and the jerusalem artichoke powder is 0.8 mm;
C. filtering, boiling and rotary precipitation
Pumping the malt jerusalem artichoke mash obtained in the step B into a filter tank preheated by hot water at 80 ℃, standing, submerging the liquid level of the malt jerusalem artichoke mash into a sieve plate in the filter tank, refluxing through a pump after a spent grain filtering layer is formed in the filter tank, enabling the reflux liquid to pass through the spent grain filtering layer from bottom to top, then pumping into the filter tank again, repeatedly operating until the reflux liquid is in a clear and transparent state, and filtering by using the filter tank to obtain filtrate of the malt jerusalem artichoke mash;
after filtering, pumping 50 parts by weight of hot water at 80 ℃ into the filter tank, stirring the spent grain filtering layer, uniformly mixing, standing for precipitation, and filtering by using the filter tank to obtain tank washing water;
then adding the washing tank water and the filtrate of the malt and jerusalem artichoke mash into a boiling pot, heating and boiling for 1.5h, controlling the boiling strength to be 8%, adding 0.02 part of bitter hops after boiling for 5min, adding 0.01 part of fragrant hops 5min before the end of heating and boiling, and after the end of heating and boiling, carrying out rotary precipitation for 10min to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the Jerusalem artichoke wort obtained in the step C to 12 ℃ by a sheet cooler, and then adding the Jerusalem artichoke wort and the yeast seed liquid obtained in the step A into a fermentation tank together to ensure that the yeast inoculation concentration is 6.0 multiplied by 106Fermenting at 12 deg.C, wherein the fermentation step comprises two steps of main fermentation and after-fermentation, the main fermentation step is carried out for 7 days, cooling and adding wine, the fermentation liquid is cooled to 8.9 deg.C, standing for one day, discharging yeast from the fermentation tank, cooling to 0.9 deg.C, performing after-fermentation, stopping fermentation when the diacetyl concentration of the after-fermentation liquid is reduced to 0.10mg/L, and filtering to obtain Jerusalem artichoke beer.
Example 3
A jerusalem artichoke beer brewing process comprises the following steps:
A. preparation of Yeast seed liquid
Adding 0.6 part by weight of wort culture medium into a culture container, then performing activated culture on 0.12 part by weight of beer yeast strain on a solid culture medium (slant lawn) for 2 days, inoculating into the culture container, and performing shake culture at 30 ℃ for 1 day to obtain yeast seed liquid;
B. protein arrest and glycation
Weighing 25 parts of malt powder into a saccharifying pot, adding 100 parts of warm water at 55 ℃, uniformly mixing, weighing 50 parts of jerusalem artichoke powder into the saccharifying pot, adding 50 parts of warm water at 55 ℃, uniformly mixing, performing protein rest and saccharification, hydrolyzing for 20min at 55 ℃, continuously heating to 65 ℃, hydrolyzing for 50min, continuously heating to 70 ℃, hydrolyzing for 90min, continuously heating to 80 ℃, and hydrolyzing for 5min to obtain malt jerusalem artichoke mash, wherein the crushed grain size of the malt powder and the jerusalem artichoke powder is 1.5 mm;
C. filtering, boiling and rotary precipitation
Pumping the malt jerusalem artichoke mash obtained in the step B into a filter tank preheated by hot water at 85 ℃, standing, submerging the liquid level of the malt jerusalem artichoke mash into a sieve plate in the filter tank, refluxing through a pump after a spent grain filtering layer is formed in the filter tank, enabling the reflux liquid to pass through the spent grain filtering layer from bottom to top, then pumping into the filter tank again, repeatedly operating until the reflux liquid is in a clear and transparent state, and filtering by using the filter tank to obtain filtrate of the malt jerusalem artichoke mash;
after filtering, 100 parts by weight of hot water at 85 ℃ is pumped into the filter tank, the spent grain filtering layer is stirred, the mixture is uniformly mixed and then is kept stand for precipitation, and the filter tank is used for filtering, so that the tank washing water is obtained;
then adding the washing tank water and the filtrate of the malt and jerusalem artichoke mash into a boiling pot, heating and boiling for 2.5h, controlling the boiling strength to be 14%, adding 0.04 part of bitter hops after boiling for 15min, adding 0.02 part of fragrant hops 15min before the end of heating and boiling, and carrying out rotary precipitation for 20min after the end of heating and boiling to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the Jerusalem artichoke wort obtained in the step C to 12 ℃ by a sheet cooler, and then adding the Jerusalem artichoke wort and the yeast seed liquid obtained in the step A into a fermentation tank together to ensure that the yeast inoculation concentration is 6.0 multiplied by 106Fermenting at 12 deg.C, wherein the fermentation step comprises main fermentation step and after-fermentation step, the main fermentation step is carried out for 9 days, cooling and adding wine, the fermentation liquid is cooled to 8.1 deg.C, standing for one day, discharging yeast from the fermentation tank, cooling to 0.1 deg.C, performing after-fermentation, stopping fermentation when the diacetyl concentration of the after-fermentation liquid is reduced to 0.14mg/L, and filtering to obtain Jerusalem artichoke beer.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A jerusalem artichoke beer brewing process is characterized by comprising the following steps:
A. preparation of Yeast seed liquid
Adding 0.4-0.6 part of wort culture medium into a culture container in parts by weight, then performing activated culture on 0.04-0.12 part of beer yeast strain on a solid culture medium, and inoculating the beer yeast strain into the culture container for shake culture to obtain yeast seed liquid;
B. protein arrest and glycation
Weighing 15-25 parts of malt powder into a saccharifying pot, adding 60-100 parts of water, uniformly mixing, weighing 30-50 parts of jerusalem artichoke powder into the saccharifying pot, adding 30-50 parts of water, uniformly mixing, performing protein rest and saccharification, hydrolyzing for 20-40min at 45-55 ℃, continuously heating to 60-65 ℃, hydrolyzing for 50-70min, continuously heating to 66-70 ℃, hydrolyzing for 90-120min, and continuously heating to 75-80 ℃, and hydrolyzing for 5-15min to obtain malt jerusalem artichoke mash;
C. filtering, boiling and rotary precipitation
B, filtering the malt jerusalem artichoke mash obtained in the step B, adding the filtrate into a boiling pot, heating and boiling for 1.5-2.5h, adding 0.02-0.04 part of bitter beer flowers after boiling for 5-15min, adding 0.01-0.02 part of fragrant beer flowers 5-15min before the end of heating and boiling, and carrying out rotary precipitation after the end of heating and boiling to obtain jerusalem artichoke wort;
D. cooling, inoculating and fermenting
Cooling the jerusalem artichoke wort obtained in the step C, adding the cooled jerusalem artichoke wort and the yeast seed liquid obtained in the step A into a fermentation tank together, and ensuring that the inoculation concentration of the yeast is 6.0 multiplied by 106Fermenting at 12 deg.C per ml, and filtering to obtain Jerusalem artichoke beer;
in the step C, pumping the malt jerusalem artichoke mash obtained in the step B into a filter tank for standing, wherein the liquid level of the malt jerusalem artichoke mash is submerged in a sieve plate in the filter tank, after a spent grain filtering layer is formed in the filter tank, refluxing is carried out through a pump, so that the reflux liquid passes through the spent grain filtering layer from bottom to top, then pumping into the filter tank again, repeating the operation until the reflux liquid is in a clear and transparent state, and then filtering by using the filter tank; in the step C, the boiling intensity is controlled to be 8% -14%; in step C, after the heating and boiling are finished, carrying out rotary precipitation for 10-20 min.
2. The jerusalem artichoke beer brewing process according to claim 1, wherein in step A, the beer yeast strain is cultured on the slant lawn for 1-2 days, and then inoculated into a culture container and cultured under shaking at 30 ℃ for 1 day.
3. The jerusalem artichoke beer brewing process according to claim 1, wherein in the step B, the ground grain size of the malt flour and the jerusalem artichoke flour is 0.1-1.5 mm.
4. The jerusalem artichoke beer brewing process according to claim 1, wherein in the step B, the water added to the malt flour and the jerusalem artichoke flour is warm water at 45-55 ℃.
5. The jerusalem artichoke beer brewing process according to claim 4, wherein in step C, the filter tank is preheated by hot water at 80-85 ℃ before pumping the malt jerusalem artichoke mash.
6. The jerusalem artichoke beer brewing process according to claim 4, wherein in the step C, after the filtering, 50 to 100 parts by weight of hot water with the temperature of 80 to 85 ℃ is pumped into the filter tank, the spent grain filtering layer is stirred, the mixture is evenly mixed and then is kept still for precipitation, then the filter tank is used for filtering, so that the washing tank water is obtained, and the washing tank water and the filtrate of the malt jerusalem artichoke mash are added into the boiling pot together.
7. The jerusalem artichoke beer brewing process according to any one of claims 1 to 6, wherein in the step D, the fermentation is divided into two steps of main fermentation and after-fermentation, the main fermentation is carried out for 7 to 9 days, then the temperature reduction and the wine adding operation are started, when the fermentation liquid is cooled to 8.1 to 8.9 ℃, the fermentation liquid stays for one day, the yeast is discharged from the fermentation tank, the temperature is continuously reduced to 0.1 to 0.9 ℃, the yeast enters the after-fermentation, and the fermentation is finished when the diacetyl concentration of the after-fermentation liquid is reduced to 0.10 to 0.14 mg/L.
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| CN101654639A (en) * | 2009-09-23 | 2010-02-24 | 北京威德生物科技有限公司 | Beer containing water soluble dietary fiber and preparation method thereof |
| CN102250701A (en) * | 2011-06-30 | 2011-11-23 | 江汉大学 | Functional beer and brewing method thereof |
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| CN101654639A (en) * | 2009-09-23 | 2010-02-24 | 北京威德生物科技有限公司 | Beer containing water soluble dietary fiber and preparation method thereof |
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