CN111019779B - Method for preparing fruit beer by using rice wine yeast - Google Patents
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention discloses a method for preparing fruit beer by utilizing rice wine yeast, which comprises the steps of crushing raw materials, saccharifying, filtering, washing grains, boiling, culturing yeast, expanding and preparing the yeast, inoculating, filling a tank, fermenting, reducing diacetyl, cooling, storing wine, filtering, bottling and the like. The invention utilizes the Bacillariopsis vinifera FBKL2.0455 (Clavispora lusitaniaeFBKL 2.0455) can ferment the fruit-type beer, and when the fermentation temperature is higher, the diacetyl content is low, the wine body is slightly turbid, the foam is strong, the alcoholic strength is higher, and the taste is sweet; when the fermentation temperature is lower, the alcoholic strength is lower, and the fruit fragrance and the flower fragrance are rich and outstanding.
Description
Technical Field
The invention belongs to the technical field of brewing, and relates to a method for preparing fruit beer by using rice wine yeast.
Background
The beer is a fermented wine which is prepared by using malt (including special malt) and water as main raw materials, adding hops (including hop products) and fermenting by yeast, contains carbon dioxide, is foamed and has low alcoholic strength. It contains rich nutrients such as: proteins, amino acids, vitamins (especially vitamins B), minerals, antioxidants. The fruit and vegetable juice type beer is added with a certain amount of fruit and vegetable juice, has the characteristic physicochemical indexes and the flavor, and keeps the basic taste of the beer. Recently, because of low alcohol concentration, the fruit-flavored beer not only has cool and transparent taste, but also can drink sweet fruit juice flavor, so that many women also have a love on the taste of the beer.
Bacillariopsis vinifera FBKL2.0455 (C)Clavispora lusitaniae，FBKL 2.0455) toThe Guizhou aquarium rice wine Xiaoqu is sourced from Guizhou aquarium rice wine Xiaoqu, has strong wine production capacity, is preserved in a China type culture Collection (address: wuhan university in China) in 2019 at 8, 30 months, and has the preservation number: CCTCC M2019675.
Disclosure of Invention
The invention aims to overcome the defects and provides the method for preparing the fruit beer by using the rice wine yeast, which can ferment different types of beer and has sweet taste or strong and outstanding fruit fragrance and flower fragrance.
The invention relates to a method for preparing fruit beer by utilizing rice wine yeast, which comprises the following steps:
(1) Crushing raw materials:
a. respectively crushing barley malt and wheat malt and sieving with a 10-20 mesh sieve for later use;
b. crushing fruits and reserving juice to obtain pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) Saccharification: adding 1000 liters of water into the crushed raw materials, heating to 62-72 ℃, and preserving heat for 30-60 minutes;
(3) And (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) Washing the grains: adding 100 liters of water into the spent grains, heating to 76-78 ℃, and preserving heat for 10-20 minutes;
(5) Boiling: boiling the wort for 60-90 minutes, adding hops and fruit pulp with volume of 0.12-2.65% of the wort volume;
(6) And (3) yeast culture:
(1) activating strains: streaking and activating the slant culture of the strain of the Saccharomyces cerevisiae on a yeast extract peptone glucose (YPD) agar culture medium, and culturing at 28 deg.C for 24-48 hr;
(2) preparing a seed solution: preparing a YPD liquid culture medium, containing in a triangular flask, sterilizing at 115 ℃ for 20 minutes, inoculating activated Cordyceps viticola strains into the liquid culture medium on a super clean bench, and culturing at 28 ℃ and 160 r/min for 18 hours;
(7) Yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 10 8 Per ml for standby;
（8）inoculation: selecting cultured 0 generation yeast with the inoculation quantity of the yeast after the tank is full of (1.2-1.5) × 10 8 The number per ml is taken as the standard;
(9) Filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) Fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 15-20 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 3.8% -4.2%, and controlling the pressure to be 0.10Mpa;
(11) Reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to below 0.10mg/L, cooling;
(12) Cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours, and staying for 1 day for yeast recovery, or recovering yeast during the fermentation process at 12 ℃, and directly recovering yeast after the main fermentation is finished in a busy season or when the yeast is not enough;
(13) Storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1 to-1.5 ℃ within 24 hours, and the wine storage time is as follows: selling for more than 7 days in slack season and more than 3 days in vigorous season;
(14) Filtering and bottling: adding the rest fruit pulp 1 day before canning, filtering, and bottling.
The method for preparing the fruit beer by using the rice wine yeast is characterized in that the corynebacterium crenatum is from the China center for type culture collection, and the preservation time is as follows: month 8 and 30 in 2019, deposit address: wuhan university in Wuhan, china, the preservation number is: CCTCC M2019675, name: corynebacterium viticola FBKL2.0455 (C)Clavispora lusitaniae，FBKL2.0455）。
The method for preparing the fruit beer by using the rice wine yeast is characterized in that the slant culture medium YPD agar medium is prepared by uniformly mixing 10g of yeast extract, 20g of peptone and 20g of agar powder, 900mL of water, sterilizing at 121 ℃ for 20 minutes, adding 100mL of 20g/L sterilized glucose solution (sterilizing at 115 ℃ for 15 minutes).
The method for preparing the fruit beer by using the rice wine yeast is characterized in that the YPD liquid culture medium is adopted for preparing the seed liquid.
The method for preparing fruit beer by using sake yeast, wherein the filtration in step (13) is membrane filtration or centrifugal filtration.
Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: the invention uses malt juice culture medium to ferment the dentatorula botryis FBKL2.0455, the yeast metabolism diacetyl content is lower when fermenting at 15-22 ℃, the fermentation liquor has sweet characteristics, when fermenting at 10-15 ℃, the yeast metabolite has obvious rose fragrance (beta-damascenone is detected and analyzed by a gas chromatography-mass spectrometer for many times and is a main source of flower fragrance in the beer body), so that the beer body is full, the flower fragrance is coordinated with the characteristic that part of fruits have insufficient fragrance, and the beer taste is rich in layeringClavispora lusitaniae) The fruit beer can be fermented to obtain different types of beer, and when the fermentation temperature is higher, the diacetyl content is low, the wine body is slightly turbid, the foam is rich, the alcoholic strength is higher, and the taste is sweet; when the fermentation temperature is lower, the alcoholic strength is lower, and the fruit fragrance and the flower fragrance are rich and outstanding.
Detailed Description
Example 1
A method for preparing green pomelo beer by using rice wine yeast comprises the following steps:
(1) Crushing raw materials:
a. 157 parts of light-colored malts and 65 parts of light-colored malts which are respectively crushed;
b. crushing green pomelos and reserving juice meat to obtain green pomelo pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) Saccharification: adding 1000 liters of water into the crushed raw materials, heating the mixture to 65 ℃, and preserving the heat for 60 minutes;
(3) And (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) Washing the grains: adding 100 liters of water into the spent grains, heating to 76 ℃, and preserving heat for 10 minutes;
(5) Boiling: boiling the wort for 90 minutes, adding Sazschka in an amount which is 0.12% of the volume of the wort, adding Sazschka in an amount which is 20% of the volume of the wort after boiling for 30 minutes, adding 50% of green pomelo pulp 10 minutes before finishing, and adding the residual Sazschka in an amount which is 80% of the volume of the green pomelo pulp 5 minutes before turning off the fire;
(6) And (3) yeast culture:
(1) activating strains: streaking and activating the slant culture of the strain of the Saccharomyces cerevisiae on a yeast extract peptone glucose (YPD) agar culture medium, and culturing at 28 deg.C for 24 hr;
(2) preparing a seed solution: preparing a YPD liquid culture medium, filling the YPD liquid culture medium in a triangular flask, sterilizing the YPD liquid culture medium for 20 minutes at the temperature of 115 ℃, inoculating activated corynebacterium crenatum strains into the liquid culture medium on a clean bench, and culturing the strains for 18 hours at the temperature of 28 ℃ and at the speed of 160 r/min;
(7) Yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 10 8 Per ml for standby;
(8) Inoculation: selecting cultured 0 generation yeast with the inoculation quantity of the yeast after the tank is full of (1.2-1.5) × 10 8 Taking ml as the standard;
(9) Filling the tank: filling the tank for 20-24 hours, and discharging the condensed solid once every 1 day after the tank is full for 3 times;
(10) Fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 17 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 3.8%, and controlling the pressure to be 0.10Mpa;
(11) Reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to be below 0.10mg/L, cooling;
(12) Cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours, and staying for 1 day for yeast recovery;
(13) Storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1 ℃ within 24 hours, and the wine storage time is as follows: the season is 7 days or more in slack season and 3 days or more in vigorous season;
(14) Filtering and bottling: adding the left 50% fruit pulp 1d before canning, centrifuging, filtering, and bottling.
The product index is as follows: malt concentration 11.7P, alcoholic strength 4.7%, IBU:7.6, SRM:5, the wine is clear and transparent, light, sweet and fragrant, low in bitter taste and thick in wheat fruit flavor, and the product quality meets the standard of GB4927-2008 beer.
Example 2
A method for preparing pomegranate beer by using rice wine yeast comprises the following steps:
(1) Crushing raw materials:
a. 96Kg of Pearson malt, 77Kg of pale wheat malt and 20Kg of Munich malt were pulverized separately;
b. crushing 200Kg of pomegranate to retain juice and pulp to obtain pomegranate pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) Saccharification: adding 1000 liters of water into the crushed raw materials, heating to 62 ℃, preserving heat for 40 minutes, then heating to 72 ℃, and preserving heat for 30 minutes;
(3) And (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) Washing the grains: adding 100 liters of water into the spent grains, heating to 78 ℃, and preserving heat for 20 minutes;
(5) Boiling: boiling the wort for 60 min, adding Satzer hops in an amount of 0.12% of the wort volume at the initial stage of boiling, and adding 50% pomegranate pulp 10 min before boiling;
(6) And (3) yeast culture:
(1) activating strains: streaking and activating the slant culture of the strain of Saccharomyces boulardii on yeast extract peptone glucose (YPD) agar medium, and culturing at 28 deg.C for 36 hr;
(2) preparing a seed solution: preparing a YPD liquid culture medium, filling the YPD liquid culture medium in a triangular flask, sterilizing the YPD liquid culture medium for 20 minutes at the temperature of 115 ℃, inoculating activated corynebacterium crenatum strains into the liquid culture medium on a clean bench, and culturing the strains for 18 hours at the temperature of 28 ℃ and at the speed of 160 r/min;
(7) Yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 10 8 Per ml for standby;
(8) Inoculation: selecting cultured 0 generation yeast with the inoculation quantity of the yeast after the tank is full of (1.2-1.5) × 10 8 The number per ml is taken as the standard;
(9) Filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) Fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 15 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 4.2%, controlling the pressure to be 0.10Mpa, and directly recovering yeast after the main fermentation is finished;
(11) Reduction of diacetyl: closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and starting to cool when the diacetyl content is reduced to below 0.10 mg/L;
(12) Cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours;
(13) Storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1.2 ℃ within 24 hours, and the wine storage time is as follows: the dead season is more than 7 days, and the vigorous season is more than 3 days;
(14) Filtering and bottling: adding the remaining 50% fruit pulp 1 day before canning, membrane filtering, and bottling.
The product index is as follows: malt concentration: 15.2P, 5.7 percent of alcoholic strength, IBU:8.8, SRM:5.5, sensory evaluation: the wine body is dry and comfortable, the pomegranate is fragrant and sweet, and the product quality meets the standard of GB4927-2008 beer.
Example 3
A method for preparing raspberry beer by using rice wine yeast comprises the following steps:
(1) Crushing raw materials:
a. 187Kg of pale ale malt, 12Kg of low-chroma scorched malt and 6Kg of honey malt are respectively crushed;
b. crushing raspberry to obtain raspberry pulp, and pasteurizing at 70 deg.C for 30 min;
(2) Saccharification: adding 1000 liters of water into the crushed raw materials, heating the mixture to 65 ℃, and preserving the heat for 60 minutes;
(3) And (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) Washing the grains: adding 100 liters of water into the spent grains, heating to 78 ℃, and preserving heat for 20 minutes;
(5) Boiling: adding aegis hops with a wort volume of 0.33% at the beginning of wort boiling, adding western chu hops with a wort volume of 1.16% and half of eldrados hops with a wort volume of 1.16% respectively after boiling for 10 minutes, adding the rest western chu hops and eldrados hops respectively 15 minutes before turning off the fire, and adding raspberry juice with a concentration of 50%;
(6) And (3) yeast culture:
(1) activating strains: streaking and activating the slant culture of the strain of the Saccharomyces cerevisiae on a yeast extract peptone glucose (YPD) agar culture medium, and culturing at 28 deg.C for 48 hr;
(2) preparing a seed solution: preparing a YPD liquid culture medium, filling the YPD liquid culture medium in a triangular flask, sterilizing the YPD liquid culture medium for 20 minutes at the temperature of 115 ℃, inoculating activated corynebacterium crenatum strains into the liquid culture medium on a clean bench, and culturing the strains for 18 hours at the temperature of 28 ℃ and at the speed of 160 r/min;
(7) Yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 10 8 Per ml for standby;
(8) Inoculation: selecting cultured 0 generation yeast with the inoculation quantity of the yeast after the tank is full of (1.2-1.5) × 10 8 Taking ml as the standard;
(9) Filling the tank: filling the tank for 20-24 hours, and discharging the condensed solid once every 1 day after the tank is full for 3 times;
(10) Fermentation: recovering yeast from the wort and 50% fruit pulp obtained in step (5) when the fermentation temperature is raised to 12 deg.C, continuing to raise the temperature and control at 20 deg.C for fermentation, and sealing the can and increasing the pressure when the apparent sugar degree is reduced to 4.2%, and controlling the pressure at 0.10Mpa;
(11) Reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to be below 0.10mg/L, cooling;
(12) Cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours;
(13) Storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1.5 ℃ within 24 hours, and the wine storage time is as follows: the season is 7 days or more in slack season and 3 days or more in vigorous season;
(14) Filtering and bottling: adding the left 50% fruit pulp 1 day before canning, centrifuging, filtering, and bottling.
The product index is as follows: malt concentration: 16.2P, the alcoholic strength is 7 percent, and IBU:49, SRM:5.9, sensory evaluation: the rose wine has rich layers, is sweet and bitter, is pleasant, has strong rose fragrance and summer fruit fragrance, and has the product quality meeting the standard of GB4927-2008 beer.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (4)
1. A method for preparing fruit beer by using sake yeast comprises the following steps:
(1) Crushing raw materials:
a. respectively crushing barley malt and wheat malt and sieving with a 10-20 mesh sieve for later use;
b. crushing fruits and reserving juice to obtain pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) Saccharification: adding 1000 liters of water into the crushed raw materials, heating to 62-72 ℃, and preserving heat for 30-60 minutes;
(3) And (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) Washing the grains: adding 100 liters of water into the spent grains, heating to 76-78 ℃, and preserving heat for 10-20 minutes;
(5) Boiling: boiling the wort for 60-90 minutes, adding hops and fruit pulp with volume of 0.12-2.65% of the wort volume;
(6) And (3) yeast culture:
(1) activating strains: streaking and activating the slant culture of the strain of the Saccharomyces cerevisiae on a yeast extract peptone glucose (YPD) agar culture medium, and culturing at 28 deg.C for 24-48 hr;
(2) preparing a seed solution: preparing a YPD liquid culture medium, filling the YPD liquid culture medium in a triangular flask, sterilizing the YPD liquid culture medium for 20 minutes at the temperature of 115 ℃, inoculating activated corynebacterium crenatum strains into the liquid culture medium on a clean bench, and culturing the strains for 18 hours at the temperature of 28 ℃ and at the speed of 160 r/min;
(7) Yeast expansion and preparation: culturing Saccharomyces cerevisiae with wortCulturing for 48 hr, and observing yeast number by microscope to 10 8 Per ml for standby;
(8) Inoculation: selecting cultured 0 generation yeast with the inoculation quantity of the yeast after the tank is filled to be 1.2-1.5 multiplied by 10 8 The unit/ml is standard;
(9) Filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) Fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 15-20 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 3.8% -4.2%, and controlling the pressure to be 0.10Mpa;
(11) Reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to below 0.10mg/L, cooling;
(12) Cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours, and staying for 1 day for yeast recovery, or recovering the yeast during the fermentation process at 12 ℃, and directly recovering the yeast after the main fermentation is finished in a busy season or when the yeast is not enough;
(13) Storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1 to-1.5 ℃ within 24 hours, and the wine storage time is as follows: selling for more than 7 days in slack season and more than 3 days in busy season;
(14) Filtering and bottling: adding the rest fruit pulp 1 day before canning, filtering, and bottling;
the corynebacterium viticola is from China center for type culture collection, and the preservation time is as follows: 30/8/2019, deposit address: wuhan university in Wuhan, china, the preservation number is: CCTCC M2019675, name: corynebacterium viticola FBKL2.0455 (C)Clavispora lusitaniae，FBKL2.0455）。
2. The method of preparing fruit beer using sake yeast as set forth in claim 1, wherein: the inclined plane culture medium YPD agar medium is prepared by adding 10g of yeast extract, 20g of peptone, 20g of agar powder, 900mL of water, sterilizing at 121 ℃ for 20 minutes, adding 100mL of 20g/L glucose solution sterilized at 115 ℃ for 15 minutes, and uniformly mixing.
3. The method for preparing fruit beer using sake yeast as set forth in claim 1, wherein: the seed liquid is prepared by adopting YPD liquid culture medium.
4. The method of preparing fruit beer using sake yeast as set forth in claim 1, wherein: and (4) the filtration in the step (13) is membrane filtration or centrifugal filtration.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524921A (en) * | 2016-02-02 | 2016-04-27 | 江南大学 | Method for rapidly identifying yeast capable of generating ethyl carbamate (EC) |
| CN109439478A (en) * | 2018-12-28 | 2019-03-08 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of yellow peach beer and its production technology with medical value |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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2019
- 2019-12-30 CN CN201911400450.9A patent/CN111019779B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105524921A (en) * | 2016-02-02 | 2016-04-27 | 江南大学 | Method for rapidly identifying yeast capable of generating ethyl carbamate (EC) |
| CN109439478A (en) * | 2018-12-28 | 2019-03-08 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of yellow peach beer and its production technology with medical value |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
Non-Patent Citations (2)
| Title |
|---|
| Transport of glucose and cellobiose by Candida wickerhamii and Clavispora lusitaniae;Shelby N. Freer，等;《THE JOURNAL OF BIOLOGICAL CHEMISTRY》;19900805;第265卷(第22期);第12864-12868页 * |
| 白瓶啤酒酿造工艺的研究;朱巍等;《浙江工业大学学报》;20051228;第33卷(第06期);第634-636页 * |
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