CN110564533B - Preparation method of mangosteen beer - Google Patents

Preparation method of mangosteen beer Download PDF

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CN110564533B
CN110564533B CN201910984468.1A CN201910984468A CN110564533B CN 110564533 B CN110564533 B CN 110564533B CN 201910984468 A CN201910984468 A CN 201910984468A CN 110564533 B CN110564533 B CN 110564533B
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mangosteen
malt
wort
water
beer
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CN110564533A (en
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翟乃明
邓鸿钰
董小雷
谭兆顺
张薇
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Guizhou Mingan Industrial Co ltd
Suzhou Qicheng Biochemical Technology Research And Development Co ltd
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Qilu University of Technology
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    • 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—Lautering, i.e. clarifying wort
    • C12C7/16—Lautering, i.e. clarifying wort by straining
    • C12C7/165—Lautering, i.e. clarifying wort 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—Lautering, i.e. clarifying wort
    • C12C7/16—Lautering, i.e. clarifying wort by straining
    • C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
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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
    • 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
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    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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    • Y02P60/87—Re-use of by-products of food processing for fodder production

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Abstract

The invention provides a preparation method of mangosteen beer, which comprises the following steps: peeling mangosteen, removing seeds, squeezing, performing enzymolysis by pectase, and filtering to obtain mangosteen juice; mixing the crushed malt with water, saccharifying, filtering, washing grains, boiling, adding hops during boiling, adding 30-50% of the total weight of mangosteen juice after boiling, and performing rotary sedimentation and cooling to obtain raw wort; transferring the original wort to a fermentation tank, inoculating beer yeast for main fermentation, when the sugar degree of wort is reduced to 4.5-5.5 ℃, adding the rest mangosteen juice, and sealing the tank; then post fermentation is carried out, when the diacetyl concentration is less than 0.1mg/L, stage cooling is adopted, and finally the mangosteen beer is obtained through filtration. The method is simple to operate and suitable for industrial production; the prepared mangosteen beer has the flavor and stability of the beer, has the mangosteen fragrance, fully retains various nutritional ingredients of the mangosteen, and has high nutritional value.

Description

Preparation method of mangosteen beer
Technical Field
The invention relates to a preparation method of mangosteen beer, and belongs to the field of beer brewing.
Background
Mangosteen raw product Ma Lugu, widely cultivated in asia and africa tropical regions; taiwan, fowls, guangdong and yunnan also have introduction or trial species. The mangosteen fruit is purple red when ripe, has yellow brown plaque, is smooth, is juicy like a fake seed, is white, has a flowering period of 9-10 months and a fruit period of 11-12 months. The growth of mangosteen has very strict environmental requirements, so that the mangosteen is a real green fruit, and the mangosteen and durian are named as "queen in fruit".
The mangosteen pulp contains rich proteins, lipids, dietary fibers, saccharides, vitamins, magnesium, calcium, phosphorus, potassium and other mineral elements. Each hundred grams of edible part contains 0.66 grams of protein, 0.2 grams of fat and 17 grams of sugar, and generates 67 kilocalories of heat; the highest potassium content in the inorganic salt is more than 100 mg; the mangosteen has comprehensive vitamin content, and contains vitamin A, vitamin E and vitamin C besides B vitamins; the mangosteen is also rich in a large amount of nutrient substances such as hydroxycitric acid, and the hydroxycitric acid can effectively inhibit the synthesis of fat, can also inhibit appetite, and can effectively reduce the weight. Therefore, the mangosteen has good nourishing effect on organisms and good nursing effect on weak, after illness and malnutrition.
At present, mangosteen is used for preparing fruit wine, and the mangosteen is prepared by the 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 yet. How to fully introduce the special flavor of the mangosteen into the beer, keep the stability of the beer and the flavor of the beer, and fully keep various nutritional ingredients of the mangosteen at the same time, thus being worthy of further exploration.
Disclosure of Invention
Aiming at the defects existing 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 special method of the invention ensures that the prepared mangosteen beer keeps the flavor and stability of the beer, has mangosteen fragrance, and fully maintains various nutritional ingredients 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 raw materials in parts by weight: 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 mangosteen, removing seeds, and squeezing juice according to the mass ratio of feed water of 1:2-5 to obtain squeezed juice; adding pectase, wherein the addition amount of pectase is 0.01-0.03% of the quality of the juice, and filtering after enzymolysis for 1h at 34-36 ℃ to obtain mangosteen juice;
(2) Mixing the crushed malt with water, filtering by a saccharification and filtration tank to obtain first wort, and filtering by a washing tank and a filtration tank to obtain 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 weight of mangosteen juice after boiling, and performing rotary sedimentation and cooling to obtain the original wort; the malt is a combination of barley malt, barley malt and wheat malt;
(3) Transferring the original wort to a fermentation tank, inoculating beer yeast, controlling the fermentation temperature between 18-21 ℃ for main fermentation, and when the wort sugar degree is reduced to 4.5-5.5 ℃, adding the rest mangosteen juice, and sealing the tank; then post fermentation is carried out, when the diacetyl concentration is less than 0.1mg/L, stage cooling is adopted, and finally the mangosteen beer is obtained through filtration.
According to the invention, the mangosteen beer is prepared from the following raw materials in parts by weight: 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 feed water to the water is 1:3.
According to a preferred embodiment of the present invention, in the step (2), the preparation of the crushed malt comprises the steps of: mixing barley malt and scorched malt uniformly, adding water for conditioning for 2-10min, wherein the water content is 1-3wt% of the mass of barley malt, stirring uniformly, crushing by a roller crusher, and ensuring that the distance between rollers is 0.8-1.2mm, wherein the wheat bran is required to be broken but not crushed; the wheat malt is directly crushed by a roller crusher, the distance between the rollers is 0.2-0.8mm, and the crushing degree is required to be finely crushed as much as possible; and mixing the crushed barley malt, the burnt malt and the crushed wheat malt to obtain crushed malt.
According to the invention, in the step (2), the mass ratio of the crushed malt to the water is 1:3-4.
According to a preferred embodiment of the present invention, in step (2), the saccharification process conditions are: incubate at 52℃for 30min (protease hydrolysis), at 65℃for 70min (beta-amylase hydrolysis), at 72℃for 10min (alpha-amylase hydrolysis), and then heat up to 78℃to terminate saccharification. The mashing process is mashing with self-mashing enzyme of malt; stirring is needed in the saccharification and heating process so as to prevent the local overheat wort from being burnt, and the temperature is kept and kept stand without stirring.
According to the invention, in the step (2), the filtering in the filtering tank is to guide the mash or the washing tank water obtained after saccharification into the filtering tank for filtering; the washing tank is carried out by using water at 78 ℃, the mass ratio of the water for washing the tank to the water for saccharification is 1:1, the water for washing the tank is added twice, one third of the total mass of the water for washing the tank is added for the first time, and two thirds of the total mass of the water for washing the tank is added for the second time.
According to a preferred embodiment of the invention, in step (2), the sugar degree of the mixed wort is 10.5 DEG P-11 DEG P.
According to the invention, in the step (2), the boiling time is 65-75min, hops are added three times during the boiling, and 30% of the Qingdao big flowers by the total mass of the hops are added respectively during the boiling for 8-12 min; boiling for 25-35min, and adding flos Qingdao big flower 50% of the total mass of hops; adding 20% of Satzhop by total mass of hops when boiling for 55-60 min; preferably, the boiling time is 70min, hops are added three times during the boiling, and Qingdao big flowers accounting for 30% of the total mass of the hops are added respectively during the boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding Satzian hops accounting for 20% of the total mass of hops when boiling for 60 min.
According to the invention, in step (2), the end of boiling means when heating is stopped.
According to the invention, in the step (2), the spin-down time is 20min; the wort is cooled to 19-20 ℃.
According to a preferred embodiment of the invention, in step (2), the raw wort has a sugar degree of 11 DEG P-11.5 DEG P.
According to a preferred embodiment of the invention, in step (3), the lager brewing yeast is Saccharomyces cerevisiae US-05; the inoculation amount of beer yeast is 0.05% of the original wort quality; the main fermentation time is 3-4 days. During fermentation, the bottom residue was discharged every 24 hours.
According to a preferred embodiment of the invention, in step (3), the post-fermentation time is 7-8 days and the temperature is 18-21 ℃.
According to the invention, in the step (3), the method of stage cooling is as follows: cooling to 4-6deg.C, maintaining for 20-28 hr, and cooling to (-1) -1deg.C for 6-8 days at cooling rate of 0.2-0.8deg.C/hr; preferably, the fermentation temperature is reduced to 5 ℃, after the fermentation temperature is maintained for 24 hours, the fermentation temperature is continuously reduced to 0-1 ℃ for 6-8 days, and the temperature reduction rate is 0.5 ℃/h. During which yeast mud is discharged.
The invention has the technical characteristics and beneficial effects that:
1. the mangosteen juice is prepared by enzymolysis of pectase, and the pectase enzymolysis can clarify the juice, so that the juice yield is improved, and the juice viscosity is reduced. The mangosteen juice is added in two stages, firstly, the mangosteen juice is added after boiling is finished, the temperature of the wort is 100 ℃, the temperature belongs to a sterile environment, nutrients in the juice can be effectively leached out at high temperature, and meanwhile, the characteristics of the mangosteen flavor and the like of beer can be endowed to a certain degree at the stage. Secondly, adding mangosteen juice after the main fermentation is finished and before sealing the pot, wherein the post fermentation can utilize fructose in the juice to ferment, so that the wine is stably mixed and the flavor of the beer mangosteen is endowed; the flavor of the mangosteen is mainly introduced into the wine body at the stage, so that the beer has better flavor persistence of the mangosteen and plumpness of the wine body.
2. The invention adopts stage cooling after post fermentation, and aims to ensure that beer yeast is quickly settled and wine is clarified; meanwhile, the stage cooling can ensure the stability of the wine body, and also prevent the quick cooling from affecting the operation of the equipment due to the fact that ice water freezes in the pipe.
3. The crushed malt skin is broken but not crushed, and the relatively complete malt skin can act as a filter medium layer during filtering, so that the filtered wort is quite clear.
4. The mangosteen is rich in lipid, alanine, glutamic acid, sugar, ca, K, mg and the like, and also contains soluble solids, citric acid, vitamin B, vitamin C and the like, and has the effect of reducing dryness; and is rich in a large amount of nutrient substances such as hydroxycitric acid, the hydroxycitric acid can effectively inhibit the synthesis of fat, can also inhibit appetite, and can effectively reduce weight. The mangosteen beer is prepared by adding mangosteen in the beer brewing process and through a specific brewing method and brewing conditions. The mangosteen beer has slightly sweet taste and unique flavor, and has mangosteen fragrance; the color is transparent, the killing taste is obvious, the flavor and stability of the beer are maintained, the flavor of the mangosteen is fully introduced, and various nutritional ingredients of the mangosteen are fully reserved. And the preparation method is simple and is suitable for industrial production.
Detailed Description
The invention is further illustrated, but not limited, by the following examples.
Meanwhile, the experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
In the examples, saccharomyces cerevisiae US-05, available from reference.
Example 1
The preparation method of the mangosteen beer comprises the following raw materials in parts by weight: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of burnt malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
pre-treatment of mangosteen: peeling mangosteen, removing seeds, and putting the mangosteen into a juicer according to the mass ratio of feed water of 1:3 to obtain juice; adding pectase, wherein the adding amount of pectase is 0.01% of the mass of the juice, and performing enzymolysis at 34 ℃ for 1h; filtering to obtain mangosteen juice for standby.
Preparing raw wort: mixing barley malt and burnt malt uniformly, adding water for conditioning for 5min, wherein the water content is 1.0% of the mass of the barley malt, then crushing the barley malt by a roller crusher after uniformly stirring, and ensuring that the distance between the rollers is 1mm, wherein the wheat bran is required to be crushed but not crushed; the wheat malt is directly crushed by a roller crusher without adding water for conditioning, and the crushing degree of the roller spacing of 0.5mm is required to be crushed as far as possible; and mixing the crushed materials of barley malt, wheat malt and burnt malt to obtain crushed malt.
Saccharifying the crushed malt by using self saccharifying enzyme through a leaching saccharification method: mixing the crushed malt with water according to a mass ratio of 1:3.5, heating to 52 ℃ and keeping for 30min, then heating to 65 ℃ and keeping for 70min, heating to 72 ℃ and keeping for 10min, heating to 78 ℃ and ending saccharification, and introducing into a filter tank for filtering to obtain first wort; then adding 78 ℃ water for washing the grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1; the water used for washing the grains is added twice, one third of the total mass of the water used for washing the grains is added for the first time, two thirds of the total mass of the water used for washing the grains is added for the second time, then the second wort is obtained through filtering by a filtering tank, the first wort and the second wort are mixed to obtain mixed wort, and the sugar degree of the mixed wort is 10.5 DEG P-11 DEG P.
Boiling the mixed wort for 70min, and adding hops three times during boiling; adding Qingdao big flowers accounting for 30% of the total mass of hops respectively when boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min; and adding mangosteen juice accounting for 30% of the total mass of the mangosteen juice when the heating is stopped after boiling, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the original wort.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05, controlling the yeast inoculum size to be 0.05% of the mass of the raw wort, fermenting at 20deg.C for 3-4 days, and sealing after dry adding the rest mangosteen juice when the wort sugar degree is reduced to 4.5°P. Then carrying out post fermentation at 20 ℃ for 7-8 days, cooling the fermentation temperature to 5 ℃ after diacetyl is less than 0.1mg/L, keeping for 24 hours, continuing cooling to 0 ℃ for 6 days, discharging yeast mud for 1 time every 24 hours during the cooling at the cooling rate of 0.5 ℃/h, and finally filtering to obtain the mangosteen beer.
Example 2
The preparation method of the mangosteen beer comprises the following raw materials in parts by weight: 5 parts of mangosteen juice; 65 parts of barley malt, 3 parts of scorched malt, 26 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
pre-treatment of mangosteen: peeling mangosteen, removing seeds, and putting the mangosteen into a juicer according to the mass ratio of feed water of 1:3 to obtain juice; adding pectase, wherein the adding amount of pectase is 0.02% of the mass of the juice, and performing enzymolysis at 35 ℃ for 1h; filtering to obtain mangosteen juice for standby.
Preparing raw wort: mixing barley malt and burnt malt uniformly, adding water for conditioning for 5min, wherein the water content is 1.0% of the mass of the barley malt, then crushing the barley malt by a roller crusher after uniformly stirring, and ensuring that the distance between the rollers is 1mm, wherein the wheat bran is required to be crushed but not crushed; the wheat malt is directly crushed by a roller crusher without adding water for conditioning, and the crushing degree of the roller spacing of 0.5mm is required to be crushed as far as possible; and mixing the crushed materials of barley malt, wheat malt and burnt malt to obtain crushed malt.
Saccharifying the crushed malt by using self saccharifying enzyme through a leaching saccharification method: mixing the crushed malt with water according to a mass ratio of 1:3.5, heating to 52 ℃ and keeping for 30min, then heating to 65 ℃ and keeping for 70min, heating to 72 ℃ and keeping for 10min, heating to 78 ℃ and ending saccharification, and introducing into a filter tank for filtering to obtain first wort; then adding 78 ℃ water for washing the grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1; the water used for washing the grains is added twice, one third of the total mass of the water used for washing the grains is added for the first time, two thirds of the total mass of the water used for washing the grains is added for the second time, then the second wort is obtained through filtering by a filtering tank, the first wort and the second wort are mixed to obtain mixed wort, and the sugar degree of the mixed wort is 10.5 DEG P-11 DEG P.
Boiling the mixed wort for 70min, and adding hops three times during boiling; adding Qingdao big flowers accounting for 30% of the total mass of hops respectively when boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min; and adding mangosteen juice 40% of the total mass 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 original wort.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05, controlling the yeast inoculum size to be 0.05% of the mass of the raw wort, fermenting at 20deg.C for 3-4 days, and sealing after dry adding the rest mangosteen juice when the wort sugar degree is reduced to 4.5°P. Then carrying out post fermentation at 20 ℃ for 7-8 days, cooling the fermentation temperature to 5 ℃ after diacetyl is less than 0.1mg/L, keeping for 24 hours, continuing cooling to 0 ℃ for 6 days, discharging yeast mud for 1 time every 24 hours during the cooling at the cooling rate of 0.5 ℃/h, and finally filtering to obtain the mangosteen beer.
Example 3
The preparation method of the mangosteen beer comprises the following raw materials in parts by weight: 2 parts of mangosteen juice; 60 parts of barley malt, 2 parts of scorched malt, 35 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
pre-treatment of mangosteen: peeling mangosteen, removing seeds, and putting the mangosteen into a juicer according to the mass ratio of feed water of 1:3 to obtain juice; adding pectase, wherein the adding amount of pectase is 0.03% of the quality of the juice, and performing enzymolysis at 34 ℃ for 1h; filtering to obtain mangosteen juice for standby.
Preparing raw wort: mixing barley malt and burnt malt uniformly, adding water for conditioning for 10min, wherein the water content is 1.0% of the mass of the barley malt, then crushing the barley malt by a roller crusher after uniformly stirring, and ensuring that the distance between the rollers is 1mm, wherein the wheat bran is required to be crushed but not crushed; the wheat malt is directly crushed by a roller crusher without adding water for conditioning, and the crushing degree of the roller spacing of 0.5mm is required to be crushed as far as possible; and mixing the crushed materials of barley malt, wheat malt and burnt malt to obtain crushed malt.
Saccharifying the crushed malt by using self saccharifying enzyme through a leaching saccharification method: mixing the crushed malt with water according to a mass ratio of 1:3.5, heating to 52 ℃ and keeping for 30min, then heating to 65 ℃ and keeping for 70min, heating to 72 ℃ and keeping for 10min, heating to 78 ℃ and ending saccharification, and introducing into a filter tank for filtering to obtain first wort; then adding 78 ℃ water for washing the grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1; the water used for washing the grains is added twice, one third of the total mass of the water used for washing the grains is added for the first time, two thirds of the total mass of the water used for washing the grains is added for the second time, then the second wort is obtained through filtering by a filtering tank, the first wort and the second wort are mixed to obtain mixed wort, and the sugar degree of the mixed wort is 10.5 DEG P-11 DEG P.
Boiling the mixed wort for 70min, and adding hops three times during boiling; adding Qingdao big flowers accounting for 30% of the total mass of hops respectively when boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min; and adding mangosteen juice accounting for 50% of the total mass of the mangosteen juice when the heating is stopped after boiling, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the original wort.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05, controlling the yeast inoculum size to be 0.05% of the mass of the raw wort, fermenting at 20deg.C for 3-4 days, and sealing after dry adding the rest mangosteen juice when the wort sugar degree is reduced to 4.5°P. Then carrying out post fermentation at 20 ℃ for 7-8 days, cooling the fermentation temperature to 5 ℃ after diacetyl is less than 0.1mg/L, keeping for 24 hours, continuing cooling to 0 ℃ for 8 days, discharging yeast mud for 1 time every 24 hours during the cooling, and finally filtering to obtain the mangosteen beer.
Comparative example 1
A preparation method of mangosteen beer is different from example 1 in that mangosteen juice is added at one time, and specifically comprises the following steps: the mangosteen beer is prepared from the following raw materials in parts by weight: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of burnt malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
pre-treatment of mangosteen: peeling mangosteen, removing seeds, and putting the mangosteen into a juicer according to the mass ratio of feed water of 1:3 to obtain juice; adding pectase, wherein the adding amount of pectase is 0.01% of the mass of the juice, and performing enzymolysis at 34 ℃ for 1h; filtering to obtain mangosteen juice for standby.
Preparing raw wort: mixing barley malt and burnt malt uniformly, adding water for conditioning for 5min, wherein the water content is 1.0% of the mass of the barley malt, then crushing the barley malt by a roller crusher after uniformly stirring, and ensuring that the distance between the rollers is 1mm, wherein the wheat bran is required to be crushed but not crushed; the wheat malt is directly crushed by a roller crusher without adding water for conditioning, and the crushing degree of the roller spacing of 0.5mm is required to be crushed as far as possible; and mixing the crushed materials of barley malt, wheat malt and burnt malt to obtain crushed malt.
Saccharifying the crushed malt by using self saccharifying enzyme through a leaching saccharification method: mixing the crushed malt with water according to a mass ratio of 1:3.5, heating to 52 ℃ and keeping for 30min, then heating to 65 ℃ and keeping for 70min, heating to 72 ℃ and keeping for 10min, heating to 78 ℃ and ending saccharification, and introducing into a filter tank for filtering to obtain first wort; then adding 78 ℃ water for washing the grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1; the water used for washing the grains is added twice, one third of the total mass of the water used for washing the grains is added for the first time, two thirds of the total mass of the water used for washing the grains is added for the second time, then the second wort is obtained by filtering through a filter tank, and the first wort and the second wort are mixed to obtain the mixed wort.
Boiling the mixed wort for 70min, and adding hops three times during boiling; adding Qingdao big flowers accounting for 30% of the total mass of hops respectively when boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min; and adding all mangosteen juice when boiling is finished and heating is stopped, performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the original wort.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05, controlling fermentation temperature at 20deg.C, main fermentation time at 3-4 days, and sealing when wort sugar degree is reduced to 4.5°P. Then carrying out post fermentation at 20 ℃ for 7-8 days, cooling the fermentation temperature to 5 ℃ after diacetyl is less than 0.1mg/L, keeping for 24 hours, continuing cooling to 0 ℃ for 6 days, discharging yeast mud for 1 time every 24 hours during the cooling at the cooling rate of 0.5 ℃/h, and finally filtering to obtain the mangosteen beer.
Comparative example 2
The difference between the preparation method of the mangosteen beer and the preparation method of the mangosteen beer in example 1 is that the adding time of mangosteen juice is different, and the preparation method specifically comprises the following steps: the mangosteen beer is prepared from the following raw materials in parts by weight: 2 parts of mangosteen juice; 55 parts of barley malt, 2 parts of burnt malt, 40 parts of wheat malt and 1 part of hops.
The preparation method comprises the following steps:
pre-treatment of mangosteen: peeling mangosteen, removing seeds, and putting the mangosteen into a juicer according to the mass ratio of feed water of 1:3 to obtain juice; adding pectase, wherein the adding amount of pectase is 0.01% of the mass of the juice, and performing enzymolysis at 34 ℃ for 1h; filtering to obtain mangosteen juice for standby.
Preparing raw wort: mixing barley malt and burnt malt uniformly, adding water for conditioning for 5min, wherein the water content is 1.0% of the mass of the barley malt, then crushing the barley malt by a roller crusher after uniformly stirring, and ensuring that the distance between the rollers is 1mm, wherein the wheat bran is required to be crushed but not crushed; the wheat malt is directly crushed by a roller crusher without adding water for conditioning, and the crushing degree of the roller spacing of 0.5mm is required to be crushed as far as possible; and mixing the crushed materials of barley malt, wheat malt and burnt malt to obtain crushed malt.
Saccharifying the crushed malt by using self saccharifying enzyme through a leaching saccharification method: mixing the crushed malt with water according to a mass ratio of 1:3.5, heating to 52 ℃ and keeping for 30min, then heating to 65 ℃ and keeping for 70min, heating to 72 ℃ and keeping for 10min, heating to 78 ℃ and ending saccharification, and introducing into a filter tank for filtering to obtain first wort; then adding 78 ℃ water for washing the grains, wherein the mass ratio of the water for washing the grains to the water for saccharification is 1:1; the water used for washing the grains is added twice, one third of the total mass of the water used for washing the grains is added for the first time, two thirds of the total mass of the water used for washing the grains is added for the second time, then the second wort is obtained by filtering through a filter tank, and the first wort and the second wort are mixed to obtain the mixed wort.
Boiling the mixed wort for 70min, adding 30% of the total weight of the mangosteen juice at the beginning of boiling, and adding hops three times during boiling; adding Qingdao big flowers accounting for 30% of the total mass of hops respectively when boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min; and performing rotary precipitation for 20min, and cooling to 19-20 ℃ to obtain the raw wort.
Fermentation: introducing the prepared raw wort into a fermentation tank, inoculating Saccharomyces cerevisiae US-05, controlling the yeast inoculum size to be 0.05% of the mass of the raw wort, fermenting at 20deg.C for 3-4 days, and sealing after adding the rest mangosteen juice when the wort sugar degree is reduced to 4.5 deg.P. Then carrying out post fermentation at 20 ℃ for 7-8 days, cooling the fermentation temperature to 5 ℃ after diacetyl is less than 0.1mg/L, keeping for 24 hours, continuing cooling to 0 ℃ for 6 days, discharging yeast mud for 1 time every 24 hours during the cooling at the cooling rate of 0.5 ℃/h, and finally filtering to obtain the mangosteen beer.
Test example 1
Physical and chemical index measurement was performed on the mangosteen beer prepared in examples 1 to 3 and commercially available refined beer, and the results are shown in the following table:
TABLE 1 physical and chemical indicators measurement data of beer
Figure SMS_1
Test example 2
The nutrient content of the mangosteen beer and the commercially available refined beer prepared in the examples and the comparative examples was measured, and the results are shown in the following table:
TABLE 2 beer nutrient determination data
Figure SMS_2
As can be seen from the data in Table 2, the addition of the mangosteen juice of the present invention effectively increases the content of nutrients in the beer, and the addition of the mangosteen juice at the end of boiling is more effective in leaching the nutrients in the juice.
Test example 3
For better comparison of taste and flavor of beer, sensory evaluation was performed by 5 beer-evaluation experts and 5 beer lovers, and evaluation tests were performed on the mangosteen beer and the general refined beer prepared in examples 1 to 3 and comparative examples. The flavor profile was scored, with scores ranging from 0 to 5. A score of 0 means that the attribute is not present, while a score of 5 means that the attribute is very strong. The sensory evaluation criteria are shown in table 3. To prevent errors caused by sensory fatigue, the principle of a small number of times is followed. Blind testing was 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
Figure SMS_3
As is clear from Table 3, the addition of mangosteen and the special addition method of mangosteen have a favorable effect on flavor, fullness and taste persistence of wine, and also reduce the bitter taste of beer. The addition of mangosteen juice at the end of boiling can effectively leach nutrients from the mangosteen, but can result in reduced amounts of juice added dry in the can, affecting the flavor, taste duration and body fullness of the mangosteen in the beer. The amount of the can-sealed dry juice as in example 3 was lower than in example 1, and therefore the mangosteen flavor, taste duration and wine fullness were lower than in example 1. In example 2, the addition of the mangosteen juice was increased to enhance the flavor of mangosteen in beer, but the malt flavor in beer was masked. In comparative example 1, the addition of all the mangosteen juice at the end of boiling reduced the flavor of mangosteen in beer, and also resulted in a decrease in taste persistence and fullness of the wine. After the boiling, the mangosteen juice is added, so that nutrient substances in the juice can be effectively leached, and certain mangosteen flavor and other performances can be given to the beer; thus, comparative example 2 was added with 30% of the total mass of the mangosteen juice at the beginning of boiling, and then the rest of the mangosteen juice was added dry before sealing the cans, and the mangosteen flavor, the taste persistence of the mangosteen flavor, and the fullness of the wine body of the beer obtained by the method of comparative example 2 were inferior to those of example 1 of the present invention, compared to the addition of the mangosteen juice after the end of boiling.

Claims (1)

1. The preparation method of the mangosteen beer comprises the following raw materials in parts by weight:
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;
the preparation method comprises the following steps:
(1) Peeling mangosteen, removing seeds, and squeezing juice according to the mass ratio of feed water to water of 1:3 to obtain squeezed juice; adding pectase, wherein the addition amount of pectase is 0.01-0.03% of the quality of the juice, and filtering after enzymolysis for 1h at 34-36 ℃ to obtain mangosteen juice;
(2) Mixing the crushed malt with water, filtering by a saccharification and filtration tank to obtain first wort, and filtering by a washing tank and a filtration tank to obtain 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 weight of mangosteen juice after boiling, and performing rotary sedimentation and cooling to obtain the original wort; the malt is a combination of barley malt, barley malt and wheat malt;
the preparation of the crushed malt comprises the following steps: mixing barley malt and scorched malt uniformly, adding water for conditioning for 2-10min, wherein the water content is 1-3wt% of the mass of barley malt, stirring uniformly, crushing by a roller crusher, and ensuring that the distance between rollers is 0.8-1.2mm, wherein the wheat bran is required to be broken but not crushed; the wheat malt is directly crushed by a roller crusher, the distance between the rollers is 0.2-0.8mm, and the crushing degree is required to be finely crushed as much as possible; mixing crushed barley malt, burnt malt and wheat malt to obtain crushed malt;
the mass ratio of the crushed malt to the crushed water is 1:3-4;
the saccharification process conditions are as follows: preserving heat at 52 ℃ for 30min, preserving heat at 65 ℃ for 70min, preserving heat at 72 ℃ for 10min, and then heating to 78 ℃ to finish saccharification;
filtering in the filter tank is to guide mash or washing tank water obtained after saccharification into the filter tank for filtering; the method comprises the steps of 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, one third of the total mass of the water for washing the grains is added for the first time, and two thirds of the total mass of the water for washing the grains is added for the second time;
the sugar degree of the mixed wort is 10.5-11 DEG P;
boiling for 70min, adding hops three times during boiling, and adding Qingdao big flowers accounting for 30% of the total mass of hops respectively during boiling for 10 min; adding Qingdao big flower 50% of the total mass of hops when boiling for 30 min; adding 20% of Satzhop by total mass of hops when boiling for 60 min;
the sugar degree of the original wort is 11 DEG P-11.5 DEG P;
(3) Transferring the original wort to a fermentation tank, inoculating beer yeast, controlling the fermentation temperature between 18-21 ℃ for main fermentation, and when the wort sugar degree is reduced to 4.5-5.5 ℃, adding the rest mangosteen juice, and sealing the tank; then post-fermentation is carried out, when the diacetyl concentration is less than 0.1mg/L, stage cooling is adopted, and finally the mangosteen beer is obtained through filtration;
the post fermentation time is 7-8 days, and the temperature is 18-21 ℃;
the method for stage cooling comprises the following steps: cooling to 5deg.C, maintaining for 24 hr, and cooling to 0-1deg.C for 6-8 days at cooling rate of 0.5deg.C/hr;
the beer yeast is Saccharomyces cerevisiae US-05; the inoculation amount of beer yeast is 0.05% of the original wort quality; the main fermentation time is 3-4 days.
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