CN110564533A - Preparation method of mangosteen beer - Google Patents
Preparation method of mangosteen beer Download PDFInfo
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- CN110564533A CN110564533A CN201910984468.1A CN201910984468A CN110564533A CN 110564533 A CN110564533 A CN 110564533A CN 201910984468 A CN201910984468 A CN 201910984468A CN 110564533 A CN110564533 A CN 110564533A
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- mangosteen
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- 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
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C7/00—Preparation of wort
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
- C12C7/165—Clarifying wort (Läuterung) by straining in mash filters
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
- C12C7/17—Clarifying wort (Läuterung) by straining in lautertuns, e.g. in a tub with perforated false bottom
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides a preparation method of mangosteen beer, which comprises the following steps: peeling and removing seeds of mangosteen, juicing, performing enzymolysis by pectinase, and filtering to obtain mangosteen juice; mixing pulverized fructus Hordei Germinatus with water, saccharifying, filtering, washing the residue, boiling, adding flos Lupuli during boiling, adding 30-50% of the total weight of mangosteen juice after boiling, and rotary precipitating and cooling to obtain raw fructus Hordei vulgaris juice; transferring raw wort to a fermentation tank, inoculating beer yeast for main fermentation, and sealing the tank after adding the rest mangosteen juice when the sugar degree of the wort is reduced to 4.5-5.5P; then carrying out after-fermentation, when the concentration of diacetyl is less than 0.1mg/L, carrying out stage-type cooling, and finally filtering to obtain the mangosteen beer. The method is simple to operate and suitable for industrial production; the prepared mangosteen beer has mangosteen aroma, fully retains various nutrient components of mangosteen and has high nutritional value while maintaining the flavor and stability of the beer.
Description
Technical Field
the invention relates to a preparation method of mangosteen beer, and belongs to the field of beer brewing.
Background
The mangosteen is originally produced in Malugu, and is widely cultivated in Asia and Africa tropical regions; taiwan, Fujian, Guangdong and Yunnan provinces also have introduction or test seeds. The mangosteen is purple red when mature, yellow brown patches are arranged among the mangosteen, the mangosteen is smooth, the mangosteen is juicy and white, the flowering phase is 9-10 months, and the fruiting phase is 11-12 months. The growth of mangosteen has very strict requirements on environment, so that the mangosteen is a genuine green fruit which is named together with durian and is named as 'queen in fruit'.
the mangosteen flesh contains abundant proteins, lipids, dietary fibers, saccharides, vitamins and mineral elements such as magnesium, calcium, phosphorus, potassium and the like. Each hundred grams of the edible part contains 0.66 gram of protein, 0.2 gram of fat, 17 grams of carbohydrate and 67 kilocalories of heat production; the content of potassium in inorganic salt is the highest and exceeds 100 mg; the mangosteen has comprehensive vitamin content, and contains vitamin A, vitamin E and vitamin C besides B vitamins; the mangosteen is rich in a large amount of nutrients such as hydroxycitric acid, and the hydroxycitric acid can effectively suppress fat synthesis, suppress appetite and effectively reduce body weight. Therefore, the mangosteen has good nourishing effect on organisms and good recuperating effect on weakness, illness and malnutrition.
At present, mangosteen has been used for preparing fruit wine, which is prepared by steps of enzyme treatment, fermentation and the like as a main raw material. However, the application of mangosteen in the beer field has not been reported. How to fully introduce the peculiar flavor of the mangosteen into the beer, maintain the stability and the flavor of the beer and fully retain various nutritional ingredients of the mangosteen at the same time is worthy of further research.
disclosure of Invention
aiming at the defects in the prior art, the invention provides a preparation method of mangosteen beer. The method is simple to operate and suitable for industrial production; the specific method of the invention ensures that the prepared mangosteen beer keeps the flavor and stability of the beer, has mangosteen fruity flavor and fully keeps various nutrient components of the mangosteen; unique flavor, slightly sweet taste and high nutritive value.
The technical scheme of the invention is as follows:
the preparation method of the mangosteen beer comprises the following steps of: 1-7 parts of mangosteen juice; 50-70 parts of barley malt, 1-4 parts of scorched malt, 20-45 parts of wheat malt and 0.5-1.5 parts of hops;
The preparation method comprises the following steps:
(1) peeling and removing seeds of mangosteen, and juicing according to the mass ratio of 1:2-5 of the raw materials to the water to obtain juice; adding pectinase, wherein the addition amount of the pectinase is 0.01-0.03% of the mass of the juice, performing enzymolysis at 34-36 ℃ for 1h, and filtering to obtain mangosteen juice;
(2) mixing the crushed malt with water, saccharifying, filtering by a filter tank to obtain a first wort, and filtering by a washing tank and a filter tank to obtain a second wort; mixing the first and second wort to obtain a mixed wort; boiling the mixed wort, adding hops during boiling, adding 30-50% of the total mass of the mangosteen juice after boiling, and performing rotary sedimentation and cooling to obtain raw wort; the malt is a combination of barley malt, burnt malt and wheat malt;
(3) Transferring raw wort to a fermentation tank, inoculating beer yeast, performing main fermentation at 18-21 deg.C, and sealing the tank after adding the rest mangosteen juice when the sugar degree of the wort is reduced to 4.5-5.5P; and then carrying out after-fermentation, and when the concentration of diacetyl is less than 0.1mg/L, carrying out stage-type cooling, and finally filtering to obtain the mangosteen beer.
According to the invention, the mangosteen beer is preferably prepared from the following raw materials in parts by mass: 2-5 parts of mangosteen juice, 55-65 parts of barley malt, 2-3 parts of burnt malt, 26-40 parts of wheat malt and 1 part of hops.
According to the invention, in the step (1), the mass ratio of the material to the water is 1:3.
Preferably, in step (2), the preparation of the pulverized malt comprises the steps of: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 2-10min, wherein the amount of the added water is 1-3 wt% of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between rollers is 0.8-1.2mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher, the distance between rollers is 0.2-0.8mm, and the crushing degree is required to be as fine as possible; then, the pulverized products of barley malt, burnt malt and wheat malt are mixed to obtain pulverized malt.
According to the invention, in the step (2), the mass ratio of the crushed malt to the water is 1: 3-4.
Preferably, in step (2), the saccharification process conditions are as follows: keeping the temperature at 52 ℃ for 30min (protease hydrolysis), keeping the temperature at 65 ℃ for 70min (beta-amylase hydrolysis), keeping the temperature at 72 ℃ for 10min (alpha-amylase hydrolysis), and then heating to 78 ℃ to finish saccharification. The saccharification process is saccharification by using self-saccharifying enzyme of malt; stirring is necessary in the saccharification heating process to prevent the local overheating of the wort from causing burnt flavor, and the standing is not required to be stirred in the heat preservation process.
Preferably, in the step (2), the filter tank filtration is to introduce mash or wash tank water obtained after saccharification into a filter tank for filtration; washing the grains with water at 78 ℃, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1, the water for washing the grains is added twice, the first time is one third of the total mass of the water for washing the grains, and the second time is two thirds of the total mass of the water for washing the grains.
Preferably, in step (2), the sugar degree of the mixed wort is 10.5-11 ° P.
Preferably, in the step (2), the boiling time is 65-75min, hops are added in three times during the boiling period, and Qingdao large flowers accounting for 30% of the total mass of the hops are added when the materials are respectively boiled for 8-12 min; adding Qingdao Dahua 50% of the total mass of flos Lupuli when boiling for 25-35 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 55-60 min; preferably, the boiling time is 70min, hops are added in three times during the boiling period, and Qingdao large flowers accounting for 30% of the total mass of the hops are added when the materials are boiled for 10min respectively; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min.
According to the present invention, in the step (2), the boiling completion means a time when the heating is stopped.
Preferably, in step (2), the rotary sedimentation time is 20 min; cooling the wort to 19-20 ℃.
Preferably, in step (2), the sugar content of the raw wort is 11 ° P to 11.5 ° P.
Preferably, in step (3), the brewer's yeast is Saccharomyces cerevisiae US-05; the inoculation amount of the beer yeast is 0.05 percent of the mass of the original wort; the main fermentation time is 3-4 days. During the fermentation period, the residue at the bottom of the tank is discharged every 24 hours.
Preferably, according to the invention, in step (3), the after-fermentation time is 7 to 8 days and the temperature is 18 to 21 ℃.
according to the invention, in the step (3), the step-wise cooling method comprises the following steps: cooling the fermentation temperature to 4-6 deg.C, maintaining for 20-28h, continuously cooling to (-1) -1 deg.C for 6-8 days at a cooling rate of 0.2-0.8 deg.C/h; preferably, the fermentation temperature is reduced to 5 ℃, after 24 hours of fermentation, the temperature is continuously reduced to 0-1 ℃ for 6-8 days, and the temperature reduction rate is 0.5 ℃/h. During which the yeast paste is discharged.
The invention has the following technical characteristics and beneficial effects:
1. the mangosteen juice is prepared by enzymolysis of pectinase, and the pectinase enzymolysis can clarify the juice, improve the juice yield and reduce the juice viscosity. The mangosteen juice is added in two stages, one is that the mangosteen juice is added after boiling, the temperature of the wheat juice is 100 ℃, the environment is sterile, the nutrient substances in the juice can be effectively leached out at high temperature, and meanwhile, the characteristics of the beer, such as mangosteen flavor, and the like, can be endowed to a certain degree. Secondly, adding mangosteen juice after the main fermentation is finished and before the can is sealed, and fermenting by utilizing fructose in the juice in the post-fermentation to ensure that the wine body is stably mixed and the flavor of the beer mangosteen is endowed; the mangosteen flavor is mainly introduced into the wine body at this stage, and the beer has better taste durability of the mangosteen flavor and wine body fullness.
2. The invention adopts staged cooling after post-fermentation, and aims to ensure that the saccharomyces cerevisiae is rapidly settled and the wine body is clarified; meanwhile, the stability of the wine body can be guaranteed through stage cooling, and the phenomenon that the ice water freezes in the pipe to influence the operation of equipment due to rapid cooling is also prevented.
3. The crushed malt peel is broken but not broken, and the relatively complete malt peel can serve as a filter medium layer during filtering, so that the filtered wort is very clear.
4. The mangosteen is rich in lipids, alanine, glutamic acid, sugar, Ca, K, Mg and the like, also contains soluble solid, citric acid, vitamin B, vitamin C and the like, and has the effect of reducing dryness; the nutritional ingredients such as hydroxycitric acid are rich, and the hydroxycitric acid can effectively suppress fat synthesis, suppress appetite and effectively reduce weight. The mangosteen is added in the beer brewing process, and the mangosteen beer is prepared by a specific brewing method and brewing conditions. The mangosteen beer disclosed by the invention is slightly sweet in taste, unique in flavor and has mangosteen fruity flavor; the mangosteen beer has transparent color and obvious taste, not only maintains the flavor and stability of the beer, but also fully introduces the flavor of the mangosteen, fully retains various nutritional ingredients of the mangosteen, and is beneficial to body health after being drunk in a proper amount; and the preparation method is simple and suitable for industrial production.
Detailed Description
the present invention is further illustrated by, but not limited to, the following examples.
Meanwhile, the experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
In the examples, Saccharomyces cerevisiae US-05, available from the company fermentis.
example 1
The preparation method of the mangosteen beer comprises the following steps of: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of scorched and fragrant malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
mangosteen pretreatment: peeling and removing seeds of mangosteen, and putting the mangosteen into a juicer according to the mass ratio of material to water of 1:3 to obtain juice; adding pectinase in an amount of 0.01 wt% of the juice, and performing enzymolysis at 34 deg.C for 1 hr; filtering to obtain mangosteen juice.
Preparing raw wheat juice: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 5min, wherein the amount of the added water is 1.0% of the mass of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between a pair of rollers is 1mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher without adding water for moisture regain, and the crushing degree of the roller interval of 0.5mm is required to be as fine as possible; then, the pulverized products of barley malt, wheat malt and burnt malt are mixed to obtain pulverized malt.
Saccharifying the crushed malt by a leaching saccharification method by using self-saccharifying enzyme: mixing the crushed malt and water according to the mass ratio of 1:3.5, heating to 52 ℃ for 30min, then heating to 65 ℃ for 70min, heating to 72 ℃ for 10min, heating to 78 ℃ to finish saccharification, and introducing into a filter tank for filtration to obtain first wort; then adding water with the temperature of 78 ℃ for washing grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1: 1; adding water used for washing the grains twice, adding one third of the total mass of water used for washing the grains for the first time and two thirds of the total mass of water used for washing the grains for the second time, filtering through a filter tank to obtain second wort, and mixing the first wort and the second wort to obtain mixed wort, wherein the sugar degree of the mixed wort is 10.5-11P.
Boiling the mixed wort for 70min, and adding hops for three times during boiling; adding 30% of the Qingdao Dahua when boiling for 10 min; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min; adding mangosteen juice 30% of the total weight of the mangosteen juice when boiling is finished and heating is stopped, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the raw wheat juice.
Fermentation: introducing the prepared raw wheat juice into a fermentation tank, adding Saccharomyces cerevisiae US-05 with the yeast inoculation amount of 0.05% of the raw wheat juice, controlling the fermentation temperature at 20 deg.C, fermenting for 3-4 days, and sealing after the sugar degree of the wort is reduced to 4.5 ° P. And then carrying out after-fermentation at 20 ℃ for 7-8 days, when diacetyl is less than 0.1mg/L, cooling the fermentation temperature to 5 ℃, keeping the fermentation temperature for 24 hours, continuously cooling to 0 ℃ for 6 days, wherein the cooling rate is 0.5 ℃/h, discharging yeast paste for 1 time every 24 hours, and finally filtering to obtain the mangosteen beer.
Example 2
The preparation method of the mangosteen beer comprises the following steps of: 5 parts of mangosteen juice; 65 parts of barley malt, 3 parts of scorched and fragrant malt, 26 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
Mangosteen pretreatment: peeling and removing seeds of mangosteen, and putting the mangosteen into a juicer according to the mass ratio of material to water of 1:3 to obtain juice; adding pectinase with the addition amount of 0.02% of the weight of the juice, and performing enzymolysis at 35 deg.C for 1 hr; filtering to obtain mangosteen juice.
Preparing raw wheat juice: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 5min, wherein the amount of the added water is 1.0% of the mass of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between a pair of rollers is 1mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher without adding water for moisture regain, and the crushing degree of the roller interval of 0.5mm is required to be as fine as possible; then, the pulverized products of barley malt, wheat malt and burnt malt are mixed to obtain pulverized malt.
Saccharifying the crushed malt by a leaching saccharification method by using self-saccharifying enzyme: mixing the crushed malt and water according to the mass ratio of 1:3.5, heating to 52 ℃ for 30min, then heating to 65 ℃ for 70min, heating to 72 ℃ for 10min, heating to 78 ℃ to finish saccharification, and introducing into a filter tank for filtration to obtain first wort; then adding water with the temperature of 78 ℃ for washing grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1: 1; adding water used for washing the grains twice, adding one third of the total mass of water used for washing the grains for the first time and two thirds of the total mass of water used for washing the grains for the second time, filtering through a filter tank to obtain second wort, and mixing the first wort and the second wort to obtain mixed wort, wherein the sugar degree of the mixed wort is 10.5-11P.
Boiling the mixed wort for 70min, and adding hops for three times during boiling; adding 30% of the Qingdao Dahua when boiling for 10 min; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min; adding mangosteen juice 40% of the total weight of the mangosteen juice when boiling is finished and heating is stopped, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the raw wheat juice.
Fermentation: introducing the prepared raw wheat juice into a fermentation tank, adding Saccharomyces cerevisiae US-05 with the yeast inoculation amount of 0.05% of the raw wheat juice, controlling the fermentation temperature at 20 deg.C, fermenting for 3-4 days, and sealing after the sugar degree of the wort is reduced to 4.5 ° P. And then carrying out after-fermentation at 20 ℃ for 7-8 days, when diacetyl is less than 0.1mg/L, cooling the fermentation temperature to 5 ℃, keeping the fermentation temperature for 24 hours, continuously cooling to 0 ℃ for 6 days, wherein the cooling rate is 0.5 ℃/h, discharging yeast paste for 1 time every 24 hours, and finally filtering to obtain the mangosteen beer.
Example 3
The preparation method of the mangosteen beer comprises the following steps of: 2 parts of mangosteen juice; 60 parts of barley malt, 2 parts of scorched and fragrant malt, 35 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
Mangosteen pretreatment: peeling and removing seeds of mangosteen, and putting the mangosteen into a juicer according to the mass ratio of material to water of 1:3 to obtain juice; adding pectinase with the addition amount of 0.03% of the weight of the juice, and performing enzymolysis at 34 deg.C for 1 hr; filtering to obtain mangosteen juice.
preparing raw wheat juice: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 10min, wherein the amount of the added water is 1.0% of the mass of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between rollers is 1mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher without adding water for moisture regain, and the crushing degree of the roller interval of 0.5mm is required to be as fine as possible; then, the pulverized products of barley malt, wheat malt and burnt malt are mixed to obtain pulverized malt.
Saccharifying the crushed malt by a leaching saccharification method by using self-saccharifying enzyme: mixing the crushed malt and water according to the mass ratio of 1:3.5, heating to 52 ℃ for 30min, then heating to 65 ℃ for 70min, heating to 72 ℃ for 10min, heating to 78 ℃ to finish saccharification, and introducing into a filter tank for filtration to obtain first wort; then adding water with the temperature of 78 ℃ for washing grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1: 1; adding water used for washing the grains twice, adding one third of the total mass of water used for washing the grains for the first time and two thirds of the total mass of water used for washing the grains for the second time, filtering through a filter tank to obtain second wort, and mixing the first wort and the second wort to obtain mixed wort, wherein the sugar degree of the mixed wort is 10.5-11P.
Boiling the mixed wort for 70min, and adding hops for three times during boiling; adding 30% of the Qingdao Dahua when boiling for 10 min; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min; adding mangosteen juice 50% of the total weight of the mangosteen juice when boiling is finished and heating is stopped, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the raw wheat juice.
Fermentation: introducing the prepared raw wheat juice into a fermentation tank, adding Saccharomyces cerevisiae US-05 with the yeast inoculation amount of 0.05% of the raw wheat juice, controlling the fermentation temperature at 20 deg.C, fermenting for 3-4 days, and sealing after the sugar degree of the wort is reduced to 4.5 ° P. And then carrying out after-fermentation at 20 ℃ for 7-8 days, when diacetyl is less than 0.1mg/L, cooling the fermentation temperature to 5 ℃, keeping the fermentation temperature for 24 hours, continuously cooling to 0 ℃ for 8 days, wherein the cooling rate is 0.5 ℃/h, discharging yeast paste for 1 time every 24 hours, and finally filtering to obtain the mangosteen beer.
Comparative example 1
The preparation method of the mangosteen beer is different from the preparation method of the embodiment 1 in that the mangosteen juice is added at one time and comprises the following specific steps: the mangosteen beer is prepared from the following raw materials in parts by mass: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of scorched and fragrant malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
Mangosteen pretreatment: peeling and removing seeds of mangosteen, and putting the mangosteen into a juicer according to the mass ratio of material to water of 1:3 to obtain juice; adding pectinase in an amount of 0.01 wt% of the juice, and performing enzymolysis at 34 deg.C for 1 hr; filtering to obtain mangosteen juice.
Preparing raw wheat juice: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 5min, wherein the amount of the added water is 1.0% of the mass of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between a pair of rollers is 1mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher without adding water for moisture regain, and the crushing degree of the roller interval of 0.5mm is required to be as fine as possible; then, the pulverized products of barley malt, wheat malt and burnt malt are mixed to obtain pulverized malt.
Saccharifying the crushed malt by a leaching saccharification method by using self-saccharifying enzyme: mixing the crushed malt and water according to the mass ratio of 1:3.5, heating to 52 ℃ for 30min, then heating to 65 ℃ for 70min, heating to 72 ℃ for 10min, heating to 78 ℃ to finish saccharification, and introducing into a filter tank for filtration to obtain first wort; then adding water with the temperature of 78 ℃ for washing grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1: 1; adding water used for washing the grains twice, adding one third of the total mass of water used for washing the grains for the first time, adding two thirds of the total mass of water used for washing the grains for the second time, filtering through a filter tank to obtain second wort, and mixing the first wort and the second wort to obtain mixed wort.
Boiling the mixed wort for 70min, and adding hops for three times during boiling; adding 30% of the Qingdao Dahua when boiling for 10 min; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min; adding all the mangosteen juice when the heating is stopped after the boiling is finished, carrying out rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the raw wheat juice.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05 with the yeast inoculation amount of 0.05% of the raw wort quality, controlling the fermentation temperature at 20 deg.C, fermenting for 3-4 days, and sealing when the wort sugar degree is reduced to 4.5 ° P. And then carrying out after-fermentation at 20 ℃ for 7-8 days, when diacetyl is less than 0.1mg/L, cooling the fermentation temperature to 5 ℃, keeping the fermentation temperature for 24 hours, continuously cooling to 0 ℃ for 6 days, wherein the cooling rate is 0.5 ℃/h, discharging yeast paste for 1 time every 24 hours, and finally filtering to obtain the mangosteen beer.
Comparative example 2
The preparation method of the mangosteen beer is different from the preparation method of the embodiment 1 in the adding time of the mangosteen juice and comprises the following specific steps: the mangosteen beer is prepared from the following raw materials in parts by mass: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of scorched and fragrant malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
mangosteen pretreatment: peeling and removing seeds of mangosteen, and putting the mangosteen into a juicer according to the mass ratio of material to water of 1:3 to obtain juice; adding pectinase in an amount of 0.01 wt% of the juice, and performing enzymolysis at 34 deg.C for 1 hr; filtering to obtain mangosteen juice.
preparing raw wheat juice: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 5min, wherein the amount of the added water is 1.0% of the mass of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between a pair of rollers is 1mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher without adding water for moisture regain, and the crushing degree of the roller interval of 0.5mm is required to be as fine as possible; then, the pulverized products of barley malt, wheat malt and burnt malt are mixed to obtain pulverized malt.
Saccharifying the crushed malt by a leaching saccharification method by using self-saccharifying enzyme: mixing the crushed malt and water according to the mass ratio of 1:3.5, heating to 52 ℃ for 30min, then heating to 65 ℃ for 70min, heating to 72 ℃ for 10min, heating to 78 ℃ to finish saccharification, and introducing into a filter tank for filtration to obtain first wort; then adding water with the temperature of 78 ℃ for washing grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1: 1; adding water used for washing the grains twice, adding one third of the total mass of water used for washing the grains for the first time, adding two thirds of the total mass of water used for washing the grains for the second time, filtering through a filter tank to obtain second wort, and mixing the first wort and the second wort to obtain mixed wort.
Boiling the mixed wort for 70min, adding 30% of mangosteen juice in total weight at the beginning of boiling, and adding hops for three times during boiling; adding 30% of the Qingdao Dahua when boiling for 10 min; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min; performing rotary precipitation for 20min, and cooling to 19-20 deg.C to obtain raw wheat juice.
Fermentation: introducing the prepared raw wheat juice into a fermentation tank, inoculating Saccharomyces cerevisiae US-05 with the yeast inoculation amount of 0.05% of the raw wheat juice, controlling the fermentation temperature at 20 deg.C, fermenting for 3-4 days, and sealing after the sugar degree of the wheat juice is reduced to 4.5 ° P. And then carrying out after-fermentation at 20 ℃ for 7-8 days, when diacetyl is less than 0.1mg/L, cooling the fermentation temperature to 5 ℃, keeping the fermentation temperature for 24 hours, continuously cooling to 0 ℃ for 6 days, wherein the cooling rate is 0.5 ℃/h, discharging yeast paste for 1 time every 24 hours, and finally filtering to obtain the mangosteen beer.
Test example 1
The physical and chemical indexes of the mangosteen beer prepared in examples 1 to 3 and the commercial brewed beer were measured, and the results are shown in the following table:
TABLE 1 measurement data of physical and chemical indexes of beer
Test example 2
The nutrient contents of the mangosteen beer and the commercial fine-brewed beer prepared in the examples and the comparative examples were measured, and the results are shown in the following table:
TABLE 2 beer Nutrition ingredient determination data
as can be seen from the data in Table 1, the addition of the mangosteen juice of the present invention effectively increases the content of the nutrient components in the beer, and the addition of the mangosteen juice at the end of boiling can more effectively leach out the nutrient substances in the juice.
Test example 3
in order to better compare the taste and flavor of the beers, sensory evaluations were performed by 5 beer evaluation experts and 5 beer enthusiasts, and evaluation tests were performed on the mangosteen beers prepared in examples 1 to 3 and comparative example, and on the general brewed beers. The flavor profile was scored with a score ranging from 0 to 5. A score of 0 means that the attribute is not present, while a score of 5 indicates that the attribute is very strong. Sensory evaluation criteria are shown in table 3. In order to prevent the error caused by the sense fatigue, the principle of a small amount of times is followed. Blind tests were repeated for each wine and the average of the scores was recorded. The results are shown in the following table:
TABLE 3 evaluation test data
As can be seen from Table 2, the addition of the mangosteen and the special addition mode of the invention have favorable effects on the flavor, fullness and durability of the wine body of the mangosteen and reduce the bitterness of the beer. The nutrient substances in the mangosteen can be effectively leached out by adding the mangosteen juice after the boiling is finished, but the amount of the juice added in a sealed tank is reduced, and the flavor, the taste durability and the wine body fullness of the mangosteen in the beer are influenced. The amount of juice added as in example 3 was lower than that of example 1, and therefore the mangosteen flavor, the taste retention and the wine fullness were lower than those of example 1. In example 2, although the mangosteen flavor in beer could be improved by increasing the amount of mangosteen juice added, the malt flavor in beer was masked. The addition of the whole mangosteen juice at the end of boiling in comparative example 1 reduced the mangosteen flavor in the beer, and also resulted in a reduction in the flavor duration and body fullness. According to the invention, the mangosteen juice is added after the boiling is finished, so that the nutrient substances in the juice can be effectively leached, and certain performances such as mangosteen flavor and the like can be endowed to the beer; therefore, in comparative example 2, the mangosteen juice of 30% of the total mass of the mangosteen juice is added at the beginning of boiling, and then the rest of the mangosteen juice is added before can sealing, and compared with the case that the mangosteen juice is added after the end of boiling, the beer obtained by the method of comparative example 2 has the mangosteen flavor, the taste persistence of the mangosteen flavor and the wine fullness inferior to those of example 1 of the present invention.
Claims (10)
1. The preparation method of the mangosteen beer comprises the following steps of: 1-7 parts of mangosteen juice; 50-70 parts of barley malt, 1-4 parts of scorched malt, 20-45 parts of wheat malt and 0.5-1.5 parts of hops;
The preparation method comprises the following steps:
(1) Peeling and removing seeds of mangosteen, and juicing according to the mass ratio of 1:2-5 of the raw materials to the water to obtain juice; adding pectinase, wherein the addition amount of the pectinase is 0.01-0.03% of the mass of the juice, performing enzymolysis at 34-36 ℃ for 1h, and filtering to obtain mangosteen juice;
(2) Mixing the crushed malt with water, saccharifying, filtering by a filter tank to obtain a first wort, and filtering by a washing tank and a filter tank to obtain a second wort; mixing the first and second wort to obtain a mixed wort; boiling the mixed wort, adding hops during boiling, adding 30-50% of the total mass of the mangosteen juice after boiling, and performing rotary sedimentation and cooling to obtain raw wort; the malt is a combination of barley malt, burnt malt and wheat malt;
(3) Transferring raw wort to a fermentation tank, inoculating beer yeast, performing main fermentation at 18-21 deg.C, and sealing the tank after adding the rest mangosteen juice when the sugar degree of the wort is reduced to 4.5-5.5P; and then carrying out after-fermentation, and when the concentration of diacetyl is less than 0.1mg/L, carrying out stage-type cooling, and finally filtering to obtain the mangosteen beer.
2. The preparation method of the mangosteen beer according to claim 1, wherein the mangosteen beer is prepared from the following raw materials in parts by mass: 2-5 parts of mangosteen juice, 55-65 parts of barley malt, 2-3 parts of burnt malt, 26-40 parts of wheat malt and 1 part of hops.
3. The method for preparing mangosteen beer according to claim 1, wherein in the step (1), the mass ratio of material to water is 1:3.
4. The method for preparing mangosteen beer according to claim 1, wherein the step (2) comprises one or more of the following conditions:
a. The preparation of the crushed malt comprises the following steps: uniformly mixing barley malt and burnt barley malt, adding water for moisture regain for 2-10min, wherein the amount of the added water is 1-3 wt% of the barley malt, uniformly stirring, and crushing by using a roller crusher, wherein the distance between rollers is 0.8-1.2mm, and the wheat bran is required to be broken but not broken; the wheat malt is directly crushed by a roller crusher, the distance between rollers is 0.2-0.8mm, and the crushing degree is required to be as fine as possible; then mixing the crushed substances of the barley malt, the scorched and fragrant malt and the wheat malt to obtain crushed malt;
b. the mass ratio of the crushed malt to water is 1: 3-4;
c. The saccharification process conditions are as follows: keeping the temperature at 52 ℃ for 30min, keeping the temperature at 65 ℃ for 70min, keeping the temperature at 72 ℃ for 10min, and then heating to 78 ℃ to finish saccharification;
d. The filtering tank is used for filtering the mash or washing tank water obtained after saccharification by introducing the mash or washing tank water into the filtering tank; washing the grains with water at 78 ℃, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1, the water for washing the grains is added twice, the first time is one third of the total mass of the water for washing the grains, and the second time is two thirds of the total mass of the water for washing the grains.
5. The method for producing a mangosteen beer according to claim 1, wherein in the step (2), the sugar degree of the mixed wort is 10.5 ° P to 11 ° P.
6. the method for preparing mangosteen beer according to claim 1, wherein in the step (2), the boiling time is 65-75min, hops are added in three times during the boiling, and Qingdao large flowers accounting for 30% of the total mass of the hops are added when the boiling time is 8-12min respectively; adding Qingdao Dahua 50% of the total mass of flos Lupuli when boiling for 25-35 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 55-60 min; preferably, the boiling time is 70min, hops are added in three times during the boiling period, and Qingdao large flowers accounting for 30% of the total mass of the hops are added when the materials are boiled for 10min respectively; adding Qingdao Dahua 50% of the total mass of hops when boiling for 30 min; adding Satzer hops accounting for 20% of the total mass of the hops when boiling for 60 min.
7. The method for preparing mangosteen beer according to claim 1, wherein in the step (2), the sugar degree of the raw wort is 11 ° P to 11.5 ° P.
8. The method for preparing mangosteen beer according to claim 1, wherein in the step (3), the brewer's yeast is Saccharomyces cerevisiae US-05; the inoculation amount of the beer yeast is 0.05 percent of the mass of the original wort; the main fermentation time is 3-4 days.
9. The method for preparing mangosteen beer according to claim 1, wherein in the step (3), the post-fermentation time is 7-8 days and the temperature is 18-21 ℃.
10. The method for preparing mangosteen beer according to claim 1, wherein in the step (3), the stepwise cooling is performed by: cooling the fermentation temperature to 4-6 deg.C, maintaining for 20-28h, continuously cooling to (-1) -1 deg.C for 6-8 days at a cooling rate of 0.2-0.8 deg.C/h; preferably, the fermentation temperature is reduced to 5 ℃, after 24 hours of fermentation, the temperature is continuously reduced to 0-1 ℃ for 6-8 days, and the temperature reduction rate is 0.5 ℃/h.
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| CN111019779B (en) * | 2019-12-30 | 2022-12-06 | 云南鸿禾酒业有限公司 | Method for preparing fruit beer by using rice wine yeast |
| CN111019779A (en) * | 2019-12-30 | 2020-04-17 | 云南鸿禾酒业有限公司 | Method for preparing fruit beer by using rice wine yeast |
| CN110938503A (en) * | 2019-12-31 | 2020-03-31 | 齐鲁工业大学 | Preparation method of roxburgh rose beer |
| CN110951556A (en) * | 2020-01-06 | 2020-04-03 | 齐鲁工业大学 | Waxberry beer and brewing process thereof |
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| CN111117819B (en) * | 2020-02-11 | 2023-03-31 | 齐鲁工业大学 | Asparagus stem beer and brewing method thereof |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111534404A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of mangosteen distilled liquor |
| CN111534393A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of lonicera edulis beer |
| CN111548872A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of crabapple beer |
| CN111394211A (en) * | 2020-04-13 | 2020-07-10 | 广西珠江啤酒有限公司 | Hovenia acerba fruit and pueraria flower beer and preparation method thereof |
| CN115505474A (en) * | 2021-06-23 | 2022-12-23 | 上海臻酿实业有限公司 | Fermentation preparation method of saisong malt fermented glutinous rice |
| CN115926906A (en) * | 2022-03-09 | 2023-04-07 | 上海隆德易互联网科技有限公司 | Method for preparing brewed beer |
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