CN110643446A - Sweet beer and preparation method thereof - Google Patents
Sweet beer and preparation method thereof Download PDFInfo
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- CN110643446A CN110643446A CN201911007728.6A CN201911007728A CN110643446A CN 110643446 A CN110643446 A CN 110643446A CN 201911007728 A CN201911007728 A CN 201911007728A CN 110643446 A CN110643446 A CN 110643446A
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- beer
- minutes
- malt
- wort
- sweet
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- 235000013405 beer Nutrition 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000004458 spent grain Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000020007 pale lager Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 6
- 239000000203 mixture Substances 0.000 claims 1
- 230000000968 intestinal effect Effects 0.000 abstract description 6
- 230000000813 microbial effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000013124 brewing process Methods 0.000 abstract 1
- 210000005253 yeast cell Anatomy 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- 230000006870 function Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 108010047540 sucrose isomerase Proteins 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C5/02—Additives for beer
Abstract
The invention discloses sweet beer and a preparation method thereof, and belongs to the field of beer processing. In the invention, isomaltulose is introduced into wort and is fermented by yeast to prepare beer, and in the beer brewing process, isomaltulose is not decomposed and metabolized by yeast cells at all and can be completely reserved in a beer product to form sweet beer, and the sweet beer has the function of improving intestinal microbial flora and endows the beer with health-care effects.
Description
Technical Field
The invention relates to sweet beer and a preparation method thereof, belonging to the field of beer processing.
Background
Beer is a fermented wine which is brewed by using malt and water as main raw materials, adding hops and fermenting by yeast, contains carbon dioxide, is foamed and has low alcoholic strength, is divided into fresh beer, draught beer, cooked beer and special beer, is rich in nutrient substances such as amino acid, vitamin, low molecular sugar, inorganic salt and the like, and is commonly called liquid bread. However, beer is an alcoholic beverage, and excessive drinking can affect gastrointestinal functions.
Isomaltulose is a functional sugar which is formed by taking sucrose as a raw material and carrying out catalysis of sucrose isomerase, and has the functions of hypoglycemia, non-decayed tooth, fat accumulation inhibition and the like. Different from other sugar substitutes, the isomaltulose and the sucrose have the same sweet taste characteristics, so that people and most microorganisms cannot digest and absorb the isomaltulose, and the isomaltulose can directly reach the intestinal tract after being ingested by the human body and is decomposed by the intestinal probiotics to be absorbed, so that the growth and the reproduction of the intestinal probiotics are promoted, and the intestinal microbial flora is improved. Since the brewer's yeast can not utilize isomaltulose at all, the isomaltulose added to the wort is not digested and absorbed by the microbial fermentation and can be retained intact in the beer product, resulting in a sweet beer with improved intestinal microbial function.
Disclosure of Invention
The invention provides sweet beer and a preparation method thereof.
The invention provides a preparation method of sweet beer, which comprises the following steps:
(1) preparing wort: crushing malt, adding the crushed malt into preheated water, and preserving heat; stirring, gradient heating, keeping warm and standing to obtain malt saccharification liquid; filtering malt saccharified liquid with spent grains, adding hops and isomaltulose, and boiling; whirling and precipitating the boiled malt mash to obtain wort containing isomaltulose;
(2) brewing of sweet beer: and (3) rapidly cooling the wort, introducing the wort into a fermentation tank, inoculating active dry beer yeast under aseptic conditions, culturing, fermenting, and filtering and sterilizing the fermentation liquor to obtain the sweet beer.
Further, in the technical scheme, the mass part ratio of the malt and the water in the step (1) is 1: 3-1: 4, and the temperature of the preheated water is 52-55 ℃.
Further, in the above technical scheme, the conditions of stirring, gradient temperature rise, heat preservation and standing in the step (1) are as follows: preserving heat at 52-55 ℃ for 15-18 minutes, preserving heat at 65-68 ℃ for 25-30 minutes, preserving heat at 70-72 ℃ for 10-15 minutes, heating to 76-78 ℃, preserving heat and standing for 10-15 minutes; the stirring speed was 30 rpm.
Further, in the technical scheme, the addition amount of the hops in the step (1) is 1.5-1.6 g/l, the addition amount of the isomaltulose is 15-25 g/l, and the boiling time is 60-70 minutes.
Further, in the above technical means, the time of the malt mash after the swirling precipitation boiling in the step (1) is 25 to 30 minutes.
Further, in the technical scheme, the wort in the step (2) is cooled to 17-18 ℃ and then is introduced into a fermentation tank, 0.4-0.6 g/L of active dry beer yeast is introduced under the aseptic condition, and the beer yeast is cultured for 4-5 days at 18-20 ℃.
Further, in the above technical scheme, the fermentation conditions in the step (2) are that when the sugar concentration is reduced to 4-4.5 ° Bx, the tank is sealed and the pressure is maintained to 0.15MPa, the temperature of the fermentation liquor is controlled in a gradient manner to be kept at 12-13 ℃ for 1 day, 8-9 ℃ for 2 days and 4-4.5 ℃ for 3-4 days, and then the temperature is reduced to 1-1.5 ℃ and kept for 6-7 days.
The invention also provides the sweet beer prepared according to the preparation method of the sweet beer.
Advantageous effects of the invention
The sweet beer has the effect of improving intestinal microorganisms, so that the digestive function of a drinker is improved.
Detailed Description
The following non-limiting examples will allow one of ordinary skill in the art to more fully understand the present invention, but are not intended to limit the invention in any way. The invention is further illustrated by the following examples:
example 1
(1) According to the mass portion of 1 portion of malt and 3 portions of water, the water is placed in a saccharifying pot and heated to 52 ℃.
(2) The crushed barley malt is put into a saccharifying pot, and after the barley malt is respectively kept at 52 ℃ for 15 minutes, 65 ℃ for 25 minutes and 72 ℃ for 10 minutes under the stirring condition (30 revolutions per minute), the barley malt is heated to 78 ℃ and kept at the temperature for 10 minutes.
(3) After filtration of the malt mash through spent grains, it was transferred to a boiling pot, added hops (1.5 g/l) and isomaltulose (15 g/l) and boiled for 60 minutes.
(4) And carrying out rotary precipitation on the boiled saccharification liquid for 25 minutes to prepare the wort containing the isomaltulose.
(5) The wort is cooled rapidly to 17 ℃ and then transferred to a fermentation tank.
(6) 0.4 g/l of active dry brewer's yeast was inoculated into a fermenter under aseptic conditions and cultured at 18 ℃ for 4 days.
(7) When the sugar concentration is reduced to 4 DEG Bx, the tank is sealed and the pressure is maintained to 0.15MPa, the temperature of the fermentation liquor is controlled in a gradient manner, the temperature is kept for 1 day at 12 ℃, 2 days at 8 ℃ and 3 days at 4 ℃, the temperature is reduced to 1 ℃ and kept for 6 days.
(8) Filtering the fermentation liquor by a plate frame for sterilization to obtain the finished product of the sweet beer.
Example 2
(1) According to the mass portion of 1 portion of malt and 4 portions of water, the water is placed in a saccharifying pot and heated to 55 ℃.
(2) The crushed barley malt is put into a saccharifying pot, and after the barley malt is respectively insulated for 18 minutes at 55 ℃, 30 minutes at 68 ℃ and 15 minutes at 70 ℃, the barley malt is heated to 76 ℃ and is kept still for 15 minutes.
(3) After filtration of the malt mash through spent grains, it was transferred to a boiling pot, added hops (1.6 g/l) and isomaltulose (25 g/l) and boiled for 70 minutes.
(4) And carrying out rotary precipitation on the boiled saccharification liquid for 30 minutes to prepare the wort containing the isomaltulose.
(5) The wort is cooled rapidly to 18 ℃ and transferred to a fermentation tank.
(6) 0.6 g/l of active dry brewer's yeast was inoculated into a fermenter under aseptic conditions and cultured at 20 ℃ for 5 days.
(7) When the sugar concentration is reduced to 4.5 degrees Bx, the tank is sealed and the pressure is maintained to 0.15MPa, the temperature of the fermentation liquor is controlled in a gradient manner to be kept at 13 ℃ for 1 day, at 9 ℃ for 2 days and at 4.5 ℃ for 4 days, the yeast is discharged once, and the temperature is reduced to 1.5 ℃ and kept for 7 days.
(8) Filtering the fermentation liquor by a plate frame for sterilization to obtain the finished product of the sweet beer.
Claims (8)
1. The preparation method of the sweet beer is characterized by comprising the following steps:
(1) preparing wort: crushing malt, adding the crushed malt into preheated water, and preserving heat; stirring, gradient heating, keeping warm and standing to obtain malt saccharification liquid; filtering malt saccharified liquid with spent grains, adding hops and isomaltulose, and boiling; whirling and precipitating the boiled malt mash to obtain wort containing isomaltulose;
(2) brewing of sweet beer: and (3) rapidly cooling the wort, introducing the wort into a fermentation tank, inoculating active dry beer yeast under aseptic conditions, culturing, fermenting, and filtering and sterilizing the fermentation liquor to obtain the sweet beer.
2. The preparation method of the sweet beer according to claim 1, wherein the ratio of the malt to the water in the step (1) is 1: 3-1: 4 by weight, and the temperature of the preheated water is 52-55 ℃.
3. The method for preparing sweet beer according to claim 1, wherein the conditions of stirring gradient temperature rise, heat preservation and standing in the step (1) are as follows: preserving heat at 52-55 ℃ for 15-18 minutes, preserving heat at 65-68 ℃ for 25-30 minutes, preserving heat at 70-72 ℃ for 10-15 minutes, heating to 76-78 ℃, preserving heat and standing for 10-15 minutes; the stirring speed was 30 rpm.
4. The method for preparing sweet beer according to claim 1, wherein the hop is added in the step (1) in an amount of 1.5-1.6 g/L, the isomaltulose is added in an amount of 15-25 g/L, and the boiling time is 60-70 minutes.
5. The method of claim 1, wherein the time of the rotary precipitation of the boiled malt mash in step (1) is 25 to 30 minutes.
6. The method for preparing sweet beer according to claim 1, wherein in the step (2), the wort is cooled to 17-18 ℃ and then introduced into a fermentation tank, 0.4-0.6 g/L of active dry brewer's yeast is introduced under aseptic conditions, and the mixture is cultured for 4-5 days at 18-20 ℃.
7. The method for preparing sweet beer according to claim 1, wherein the fermentation conditions in step (2) are that when the sugar concentration is reduced to 4-4.5 ° Bx, the tank is sealed and the pressure is maintained to 0.15MPa, and the temperature of the fermented liquid is controlled in a gradient manner to be kept at 12-13 ℃ for 1 day, 8-9 ℃ for 2 days and 4-4.5 ℃ for 3-4 days, and then cooled to 1-1.5 ℃ and kept at the temperature for 6-7 days.
8. A sweet beer produced by the method of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911007728.6A CN110643446A (en) | 2019-10-22 | 2019-10-22 | Sweet beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911007728.6A CN110643446A (en) | 2019-10-22 | 2019-10-22 | Sweet beer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110643446A true CN110643446A (en) | 2020-01-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911007728.6A Pending CN110643446A (en) | 2019-10-22 | 2019-10-22 | Sweet beer and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110643446A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174347A (en) * | 2011-02-28 | 2011-09-07 | 上海晟枫实业有限公司 | Simplified beer production process |
| CN107734975A (en) * | 2015-04-21 | 2018-02-23 | 柏林工业大学 | Sports drink and its production method |
| CN108504478A (en) * | 2018-04-02 | 2018-09-07 | 蓬莱市沃林橡木桶有限公司 | A kind of process for beer production |
-
2019
- 2019-10-22 CN CN201911007728.6A patent/CN110643446A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174347A (en) * | 2011-02-28 | 2011-09-07 | 上海晟枫实业有限公司 | Simplified beer production process |
| CN107734975A (en) * | 2015-04-21 | 2018-02-23 | 柏林工业大学 | Sports drink and its production method |
| CN108504478A (en) * | 2018-04-02 | 2018-09-07 | 蓬莱市沃林橡木桶有限公司 | A kind of process for beer production |
Non-Patent Citations (1)
| Title |
|---|
| 高宇萍 等编著, 北京：海洋出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200103 |
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| RJ01 | Rejection of invention patent application after publication |