CN111534393A - Preparation method of lonicera edulis beer - Google Patents
Preparation method of lonicera edulis beer Download PDFInfo
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- CN111534393A CN111534393A CN202010426918.8A CN202010426918A CN111534393A CN 111534393 A CN111534393 A CN 111534393A CN 202010426918 A CN202010426918 A CN 202010426918A CN 111534393 A CN111534393 A CN 111534393A
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- beer
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- lonicera edulis
- indigo fruit
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- 240000007893 Lonicera caerulea var. edulis Species 0.000 title claims abstract description 83
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 238000009835 boiling Methods 0.000 claims abstract description 36
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- 238000000034 method Methods 0.000 claims description 20
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- 238000005406 washing Methods 0.000 claims description 19
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- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
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- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
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- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
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- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
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- 239000011521 glass Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
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- 238000002386 leaching Methods 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000009736 wetting Methods 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
- 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
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the 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
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of indigo fruit beer. The lonicera edulis beer comprises the following raw materials in percentage by weight: 2% -5% of indigo fruit juice; 90 to 95 percent of barley malt, 2 to 5 percent of scorched malt and 0.05 to 0.15 percent of hops are prepared by indigo fruit juice preparation, wheat juice fermentation and cooling and then ripening. In the preparation process of the indigo fruit beer, indigo fruit juice is added at the end of boiling and at the end of main fermentation respectively, wherein the indigo fruit juice is added at the end of boiling, so that the juice is heated, fructose in the juice can be better dissolved in wheat juice to participate in fermentation, and the flavor of the indigo fruit is better fused with the beer, so that the wine body is fuller; and the indigo fruit juice is added when the main fermentation is finished, so that the flavor of the indigo fruit can be kept as much as possible, and the indigo fruit juice is fully mixed with the fermentation liquor through after-fermentation, so that the wine body is stable.
Description
Technical Field
The invention relates to a preparation method of indigo fruit beer, belonging to the technical field of beer production.
Background
The indigo fruit is oval bluish purple berry like agate stone, and tastes sour and sweet. The indigo fruit contains 7 kinds of amino acids and vitamin C, can be eaten raw, can provide pigment, and can also be used for brewing wine, making beverage and jam; the indigo fruit buds, fruits and flowers are honey sources, and besides the high edible value, the fruits also contain rich vP active substances, such as rutin, anthocyanin and the like, and have high medicinal value.
The lonicera edulis is a rare, purely natural, green and wild edible berry in the world due to the potential nutritional value, medicinal value and commercial value of the lonicera edulis, has extremely wide domestic and foreign markets, further develops lonicera edulis health care products, has higher added value, and has wide development and utilization prospects. It is worth emphasizing that russia processed indigo fruit into astronaut-specific beverages. Some scientific researchers at home and abroad have also conducted intensive research and development on lonicera edulis and obtained promising results. Chinese patent document CN102660429A (application No. 201210111392.X) discloses a method for making rice-flavor lonicera edulis wine, which is prepared by using wild lonicera edulis and glutinous rice through the processes of saccharifying, fruit wine fermenting, blending and the like with the help of sweet wine yeast, lonicera edulis yeast liquid and wine yeast, saccharifying glutinous rice with sweet wine yeast to obtain soluble sugar, performing alcohol fermenting by combining the lonicera edulis yeast liquid and the wine yeast, and blending the obtained primary juice, secondary juice and tertiary juice according to the proportion to obtain the rice-flavor lonicera edulis wine; the rice-flavor lonicera edulis fruit wine prepared by the method of the invention uses saccharified glutinous rice to replace white granulated sugar, and the residual sugar content is reduced and the flavor is improved on the premise of controlling the dry extract not to be obviously reduced and increasing the alcohol content, so that the lonicera edulis fruit wine with special rice flavor and fruit flavor is obtained. Chinese patent document CN106281842A (application No. 201510308806.1) discloses a preparation method of indigo fruit wine; solves the problems of large anthocyanin loss, unbalanced wine body, incoordination, heavy bitter taste and unpleasant strong hay fragrance in the prior brewing process; the adopted process steps are as follows: step 1), harvesting and selecting: step 2) canning and adjusting components: step 3), fermentation: step 4), standing and storing: step 5), purification treatment: step 6) blending: step 7), freezing treatment: step 8), sterilization and filling: step 9), bottling: after glass bottles are filled, the bottles are transversely placed on a wine rack of a wine cellar, are statically stored for more than 6 months at the temperature of 7-15 ℃ and the humidity of 70-85 percent, and are packaged for delivery.
In the prior art, indigo honeysuckle is mostly adopted as a main raw material to brew indigo honeysuckle wine, or the indigo honeysuckle wine is combined with glutinous rice to prepare yellow wine or rice vinegar, but the prior art of adding indigo honeysuckle juice into beer in the known beer brewing technology does not exist, and belongs to the technical blank. In the technical field, different fermented foods adopt completely different fermentation processes, the existing indigo fruit adding process cannot provide effective technical inspiration for brewing indigo fruit beer, and the difficulty in the fermentation process of the indigo fruit beer is that the addition amount and the addition time of the indigo fruit are adjusted according to the addition of the indigo fruit, otherwise, the brewed indigo fruit beer is bitter, astringent, sour in taste and unbalanced in wine body, and the quality of the indigo fruit beer is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of indigo fruit beer. The method adopts the mode of adding the lonicera edulis juice when the boiling is finished and adding the lonicera edulis juice in a dry mode when the main fermentation is finished, so that the finally produced lonicera edulis beer is clear in wine body and rich in fruit aroma, and the lonicera edulis fruit aroma and the aroma balance of malt in the beer are excellent.
The invention is realized by the following technical scheme:
the indigo fruit beer comprises the following raw materials in percentage by weight: 2% -5% of indigo fruit juice; 90 to 95 percent of barley malt, 2 to 5 percent of burnt malt and 0.05 to 0.15 percent of hops.
Preferably according to the invention, the burnt malt is light-coloured burnt malt, the colour number of which is 25 to 35 EBC.
The indigo fruit beer is prepared by indigo fruit juice preparation, wort fermentation, cooling and aging, and the indigo fruit juice is added at the time of finishing wort preparation boiling and wort main fermentation.
The preparation method of the lonicera edulis beer comprises the following steps:
(1) preparation of indigo fruit juice: peeling and removing seeds of the lonicera edulis, adding water according to the mass ratio of 1:2-5, juicing to obtain juice, adding pectinase for enzymolysis, and filtering to obtain lonicera edulis juice;
(2) preparing wort: taking barley malt and burnt malt according to a certain proportion, respectively crushing and mixing, adding saccharified water, saccharifying, filtering and boiling, adding the lonicera edulis juice prepared in the step (1) when boiling is finished, wherein the adding amount is 30-70% of the total mass of the lonicera edulis juice, and carrying out rotary precipitation to obtain mixed wort;
(3) fermenting the wort: introducing the mixed wort prepared in the step (2) into a fermentation tank, inoculating beer yeast, performing main fermentation at 19.5-20.5 ℃, when the concentration of the mixed wort is reduced to 3.8-5.5P, adding the rest lonicera edulis juice, sealing the tank for post-fermentation, and finishing the fermentation when the content of diacetyl in the fermentation liquor is less than 0.1 mg/L;
(4) cooling and after-ripening: and (4) after the fermentation is finished, performing staged cooling, performing low-temperature after-ripening for 5-8 days, and filtering to obtain the lonicera edulis beer.
Preferably, according to the invention, the pectinase is added in the step (1) in an amount of 0.01-0.03% of the mass of the juice; the enzymolysis is carried out at 34-36 ℃ for 10-24 h.
According to the invention, the indigo fruit juice in the step (1) is heated and sterilized at the high temperature of 85-90 ℃ for 10-15min, and then cooled for standby.
Preferably, in the step (2), 2-3% of water is added into the barley malt according to the mass percentage for moisture regain for 3-10min, and a double-roller pulverizer is adopted for pulverization; the burnt malt is directly crushed by a double-roller crusher.
According to the invention, the mass ratio of the saccharified water to the mixed malt in step (2) is preferably 3-4: 1; preferably 3.5: 1.
Preferably according to the invention, the saccharification in step (2) comprises the following steps: firstly, heating to 51-53 ℃, preserving heat for 30min, and carrying out proteolysis; then heating to 64-66 ℃ and preserving the temperature for 70min, and carrying out hydrolysis by the beta-amylase; then the temperature is raised to 71-73 ℃ and the temperature is preserved for 10min, and the alpha-amylase plays a role to carry out hydrolysis.
Preferably, according to the present invention, the filtering step in step (2) is: heating the saccharified liquid to 78 ℃, then introducing the saccharified liquid into a filter tank for filtering, washing grains with 78 ℃ washing grain water, wherein the mass ratio of the washing grain water to the saccharified liquid is 1:1, adding the washing grain water twice, adding one third of the total mass of the washing grain water for the first time, and adding two thirds of the total mass of the washing grain water for the second time.
Preferably, the boiling time in the step (2) is 70min, hops are added in three times during the boiling, the first two times are bitter hops, and the third time is fragrant hops; the time for adding hops for the first time is 10 minutes after boiling, the time for adding hops for the second time is 30 minutes after boiling, the time for adding hops for the third time is 65 minutes after boiling, and the mass ratio of the hops for the third time is 1: 2: 1, adding indigo fruit juice when boiling.
According to the invention, the lonicera edulis juice is added after the boiling is finished, so that the nutrient substances in the lonicera edulis can be effectively leached out through heating the part of the juice, fructose in the juice can be better dissolved in the wort to participate in fermentation, and the lonicera edulis taste is better fused with beer.
Preferably, according to the invention, the concentration of the mixed wort in step (2) is 11-12 ° P.
Preferably, according to the present invention, the main fermentation time in step (3) is 3 to 4 days; the post-fermentation time is 5-8 days.
According to the present invention, the step of cooling in step (4) is preferably: cooling the fermentation liquor to 5 ℃, and keeping for 24-36 h; continuously cooling to 0-2 ℃ at a cooling speed of 0.5 ℃/h.
Preferably, the yeast paste is discharged 2-3 times during the low-temperature post-maturation period in step (4).
The lonicera edulis juice related in the invention is sterile juice (heat sterilized), and the investment process is sterile operation.
The invention has the technical characteristics and beneficial effects that:
1. the invention combines the indigo fruit raw material and the malt raw material, and improves the prior beer brewing process to overcome the technical problems of product flavor and nutrition. According to the preparation method, the indigo fruit juice is added at the end of boiling and at the end of main fermentation respectively in the preparation process of the indigo fruit beer, wherein the indigo fruit juice is added at the end of boiling, so that the juice is heated, nutrient substances in the indigo fruit are effectively leached out, fructose in the juice can be better dissolved in wheat juice to participate in fermentation, and the flavor of the indigo fruit is better fused with the beer, so that the wine body is fuller; and the indigo fruit juice is added when the main fermentation is finished, so that the flavor of the indigo fruit can be kept as much as possible, because the metabolic activity of beer yeast is weakened during the fermentation after the can is sealed, the flavor substances of the indigo fruit juice are kept, and the indigo fruit juice and the fermentation liquor are fully mixed through the after-fermentation, so that the wine body is stable.
2. The lonicera edulis beer is influenced by the addition amount and the addition time of the lonicera edulis juice, and the residual sugar content at the end of the main fermentation is also one of the influencing factors, so that the lonicera edulis beer obtained by stopping the main fermentation when the concentration of the wort is 3.8-5.5P is unexpectedly found to be moderate in sweet and sour, fresh and delicious.
3. The invention adopts stage cooling after the fermentation is finished, and aims to ensure that the beer yeast is rapidly settled and the wine body is clarified; meanwhile, the phenomenon that the inner wall of the fermentation tank is frozen to influence the beer quality due to rapid cooling is prevented.
4. The lonicera edulis beer prepared by the method is clear and transparent in wine body, slightly sweet in taste, rich and rich in fragrance, the berry fragrance of the lonicera edulis is complementary with the malt fragrance, the balance among the ester fragrance, the fruit fragrance and the malt fragrance generated by yeast fermentation is relatively good, the lonicera edulis beer keeps the flavor of beer and various nutritional ingredients of the lonicera edulis, and the lonicera edulis beer is beneficial to body health after being drunk in a proper amount and is simple in preparation method and suitable for industrial production.
Detailed Description
The technical solution of the present invention is further described with reference to the following examples, but the scope of the present invention is not limited thereto.
In the examples, the raw materials used were barley malt, light-colored burnt malt (chroma of 30EBC), all of which are commercially available products;
hops are Magnus (bitter hops), Satz (savoury hops), purchased from Zhangye Danna hops, Inc.;
the brewer' S yeast in the examples was the following fermentation yeast S-04, available from Fremendsy Yeast Co.
Example 1:
the indigo fruit beer comprises the following raw materials in percentage by weight: 3% of indigo fruit juice, 93.5% of barley malt, 3.4% of light-color burnt malt and 0.1% of hops.
The preparation method of the lonicera edulis beer comprises the following steps:
(1) preparation of indigo fruit juice: peeling and removing seeds of the lonicera edulis, juicing according to the mass ratio of 1:3 of the raw materials to the water to obtain juice, adding pectinase, wherein the adding amount of the pectinase is 0.01 percent of the mass of the juice, performing enzymolysis at 34 ℃ for 24 hours, filtering to obtain lonicera edulis juice, performing heat sterilization at the high temperature of 85-90 ℃ for 15min, and cooling for later use;
(2) preparing wort: taking barley malt and light-colored burnt-flavor malt in proportion, adding 2-3% of water into the barley malt according to the mass percent, wetting for 5min, and crushing by adopting a double-roller crusher; directly crushing the light-color burnt malt by using a double-roller crusher; mixing the crushed malt, saccharifying by using self-saccharifying enzyme through a leaching saccharification method, heating saccharified water to 52 ℃, adding the crushed malt, keeping the mass ratio of the saccharified water to the mixed malt at 52 ℃ for 30min, carrying out proteolysis, heating to 65 ℃, keeping the temperature for 70min, allowing beta-amylase to act for hydrolysis, heating to 72 ℃ again, keeping the temperature for 10min, and allowing alpha-amylase to act for hydrolysis; finally heating to 78 ℃, introducing into a filter tank for filtering to obtain raw wort with the concentration of 15 DEG P; washing the grains with 78 ℃ washing water after filtering, wherein the mass ratio of the washing water to the saccharified water is 1:1, the washing water is added twice, the first time is one third of the total mass of the washing water, and the second time is two thirds of the total mass of the washing water; mixing wort obtained by filtering and washing grains, then putting the mixture into a boiling pot for boiling, wherein the total boiling time is 70min, adding hops for three times during the boiling period, wherein the first two times are Magnus (bitter hops), the third time is Saz (savoury hops), the time for adding hops for the first time is 10min after boiling, the time for adding hops for the second time is 30min after boiling, the time for adding hops for the third time is 65 min after boiling, and the mass ratio of the added hops for the three times is 1: 2: 1, adding the lonicera edulis juice prepared in the step (1) when boiling is finished, wherein the addition amount of the lonicera edulis juice is 35% of the total mass of the lonicera edulis juice, carrying out rotary precipitation and cooling to obtain mixed wheat juice, and the concentration of the mixed wheat juice is 11 DEG P;
(3) fermenting the wort: introducing the mixed wort prepared in the step (2) into a fermentation tank, inoculating beer yeast, performing main fermentation at 19.5-20.5 ℃ when the inoculation amount of the beer yeast is 60g/100L of the mixed wort, wherein the main fermentation time is 3-4 days, and when the concentration of the mixed wort is reduced to 5 DEG P, adding the rest lonicera edulis juice, sealing the tank, performing after-fermentation, wherein the after-fermentation time is 5-6 days, and when the diacetyl content in the fermentation liquor is less than 0.1mg/L, finishing the fermentation;
(4) cooling and after-ripening: after fermentation, carrying out staged cooling, cooling the temperature of the fermented liquid to 5 ℃, and keeping for 36 h; continuously cooling to 0-2 ℃ at a cooling speed of 0.5 ℃/h; storing at 0-2 deg.C for 5-7 days for low temperature after-ripening, discharging yeast paste for 3 times, and filtering to obtain indigo fruit beer.
The indigo fruit beer obtained by the method is detected according to the GB/T15038-: the alcoholic strength is 3.97%, the total sugar is 63.95g/L, the total acid is 2.28mL/100mL, and the carbon dioxide content is more than or equal to 0.5%.
The sensory evaluation results of the indigo fruit beer obtained above were as follows:
the wine is transparent and clear, has rich fruit fragrance and layering sense, and has rich malt fragrance and fruit fragrance, and is sour, sweet and tasty. The taste and aroma of berries complement the aroma of malt.
Example 2:
the method of producing a lonicera edulis beer as described in example 1, except that the amount of the lonicera edulis juice added at the end of boiling is 65% of the total mass of the lonicera edulis juice, and the amount of the lonicera edulis juice added at the end of main fermentation is 35% of the total mass of the lonicera edulis juice.
The obtained indigo fruit beer is detected according to the GB/T15038-: the alcoholic strength is 4.64 percent, the total sugar is 63.21g/L, the total acid is 2.23mL/100mL, and the carbon dioxide content is more than or equal to 0.5 percent.
The obtained indigo fruit beer had the following sensory evaluation results:
the wine is transparent and clear, has slightly dark color, has more obvious malt fragrance than fruit fragrance, and is sour, sweet and tasty.
Comparative example 1:
the preparation method of the lonicera edulis beer as described in example 1, which is different from the lonicera edulis beer, and comprises the following raw materials in percentage by mass: 6.7 percent of indigo fruit juice, 87 percent of barley malt, 6.1 percent of light-color burnt malt and 0.2 percent of hops.
The obtained indigo fruit beer is detected according to the GB/T15038-: the alcoholic strength is 4.33 percent, the total sugar is 64.68g/L, the total acid is 3.37mL/100mL, and the carbon dioxide content is more than or equal to 0.5 percent.
The obtained indigo fruit beer has the following sensory evaluation results:
the wine is transparent and clear, the fruit flavor is strong but has no layering, the fruit flavor of the lonicera edulis pulp basically covers the original malt flavor of the beer, the taste is slightly sour, and the taste is slightly bitter.
From the sensory evaluation results of comparative example 1, it is found that excessive addition of lonicera edulis juice results in imbalance of body, imbalance of fruit flavor and malt flavor, influence on beer flavor, and no addition of hop.
Comparative example 2:
the method of producing a lonicera edulis beer as in example 1, except that the lonicera edulis juice is added at the end of boiling, and not at the end of main fermentation.
The obtained indigo fruit beer is detected according to the GB/T15038-: the alcoholic strength is 4.78%, the total sugar is 62.12g/L, the total acid is 2.22mL/100mL, and the carbon dioxide content is more than or equal to 0.5%.
The obtained indigo fruit beer had the following sensory evaluation results:
the wine is transparent and clear, has no obvious berry fragrance and sour and sweet feeling of the lonicera edulis, has obvious malt fragrance and light fruit taste, and is fresh and cool but loses the theme of the lonicera edulis beer.
From the sensory evaluation results of comparative example 2, it was found that addition of lonicera edulis juice at the end of main fermentation resulted in loss of lonicera edulis flavor in lonicera edulis beer and imbalance of wine body.
Comparative example 3:
the process for the preparation of indigo fruit beer as described in example 1, except that the wort concentration at the end of the main fermentation was 7.5 ° P.
The obtained indigo fruit beer is detected according to the GB/T15038-: the alcoholic strength is 1.81 percent, the total sugar is 64.06g/L, the total acid is 2.24mL/100mL, and the content of carbon dioxide is more than or equal to 0.5 percent.
The obtained indigo fruit beer had the following sensory evaluation results:
the wine is transparent and clear, the malt flavor is obviously covered by berry aroma and sweet and sour taste brought by the indigo fruit, the wine tastes slightly weak, the fruit juice and the wheat juice are not thoroughly mixed and fermented, the taste is more prone to being simply blended, and the wine is obviously different from beer produced by fermenting the indigo fruit and the malt.
Experimental example 1:
the physical and chemical indexes of the indigo fruit beer prepared in examples 1-2 and comparative examples 1-3 and the commercial brewed beer (Lindman blackcurrant beer) were measured, and the results are shown in Table 1:
TABLE 1 measurement data of physical and chemical indexes of beer
| Index (I) | Commercially available beer | Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Concentration of raw wort (° P) | 14.6 | 11.0 | 11.2 | 11.5 | 11.3 | 11.0 |
| Alcohol content (% vol) | 3.5 | 3.97 | 4.64 | 4.33 | 4.78 | 1.81 |
| Diacetyl (mg/L) | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 |
| Bitterness value (BU) | 12.24 | 8.21 | 8.92 | 13.77 | 13.36 | 13.53 |
| Chroma (EBC) | 10 | 12 | 13 | 11 | 12 | 12 |
| Total acid (mL/100mL) | 1.94 | 2.28 | 2.23 | 3.37 | 2.22 | 2.24 |
As can be seen from the data in Table 1, the bitterness value of the product of the embodiment of the invention is lower than that of common commercial refined beer (Lindemann blackcurrant beer), the added indigo fruit juice is more suitable for drinking, the chroma is higher than the body color of the common refined beer, the alcoholic strength is slightly higher than that of the common commercial refined beer (Lindemann blackcurrant beer), the mouthfeel is more hierarchical and full, the aroma of the indigo fruit is rich, and the fruit aroma is perfectly blended with the beer.
Experimental example 2:
the indigo fruit beers prepared in examples 1 to 2 and comparative examples 1 to 3 and the commercial brewed beers (Lindman blackcurrant beers) were subjected to the measurement of the nutritional components, and the results are shown in Table 2:
TABLE 2 beer Nutrition ingredient determination data
| Nutrient composition | Commercially available beer | Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Protein (g/L) | 5.70 | 5.62 | 5.92 | 6.36 | 6.31 | 6.37 |
| Amino acid (g/L) | 3.80 | 4.03 | 4.30 | 4.61 | 4.01 | 4.48 |
| Carbohydrate (g/L) | 60.58 | 63.95 | 63.21 | 64.68 | 62.12 | 71.23 |
| Vitamin C (mg/L) | 11.24 | 53.54 | 52.63 | 55.66 | 55.54 | 53.61 |
| Anthocyanidin (mg/L) | 0.67 | 2.85 | 1.81 | 3.23 | 3.44 | 2.88 |
As can be seen from the data in Table 2, the addition of the lonicera edulis juice of the present invention effectively increases the content of the nutrient components such as anthocyanin and vitamin C in the beer.
Experimental 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 lonicera edulis beers prepared in examples 1-2 and comparative examples 1-3, and on the general brewed beer (lindman blackcurrant beer). The flavour attributes were scored with a score ranging from 0 to 5, a score of 0 meaning that the attribute was not present and a score of 5 indicating that the attribute was very strong. The sensory evaluation results 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. Blinding was repeated for each beer and the average of the scores was recorded.
TABLE 3 evaluation test data
As can be seen from Table 3, the addition and specific manner of addition of lonicera edulis according to the present invention has a beneficial effect on the flavor, fullness of the body and durability of the flavor of lonicera edulis, as well as a reduction in the bitterness and astringency of beer. The addition of the lonicera edulis juice after the boiling can effectively leach out the nutrient substances in the lonicera edulis, but can reduce the amount of the lonicera edulis juice added after the main fermentation is finished, and influence the flavor of the lonicera edulis in beer, the durability of the flavor of the lonicera edulis and the fullness of the beer. The amount of indigo fruit juice added to the can-sealing dry at the end of the main fermentation as in example 2 was lower than in example 1, and therefore the indigo fruit flavor, the durability of the flavor of indigo fruit and the fullness of wine were lower than in example 1. In comparative example 1, although the flavor of indigo fruit in beer could be improved by increasing the amount of indigo fruit juice, the flavor of malt in beer was masked. The addition of the entire lonicera edulis juice at the end of boiling in comparative example 2 decreased the lonicera edulis flavor in beer, and also resulted in a decrease in the flavor duration and body fullness. Comparative example 3 the main fermentation was terminated when the wort concentration was 7.5 ° P, resulting in incomplete fermentation, poor wine body flavor, and reduced wine body fullness. The indigo fruit juice is added at the end of boiling and the end of main fermentation, so that the nutrient substances in the juice can be effectively leached, and a certain indigo fruit flavor can be endowed to the beer.
Compared with relevant data and sensory evaluation of comparative examples, the lonicera edulis beer prepared by the method has advantages in taste and aroma, the prepared lonicera edulis beer is clear and transparent, sour, sweet and tasty, and rich and strong in aroma, berry aroma of lonicera edulis and malt aroma supplement each other, and balance among ester aroma, fruit aroma and malt aroma generated by yeast fermentation is relatively good.
Claims (10)
1. The lonicera edulis beer is characterized by comprising the following raw materials in percentage by weight: 2% -5% of indigo fruit juice; 90 to 95 percent of barley malt, 2 to 5 percent of burnt malt and 0.05 to 0.15 percent of hops.
2. The lonicera edulis beer according to claim 1, wherein the caramelized malt is pale caramelized malt having a color of 25 to 35 EBC.
3. The method for producing a lonicera edulis beer according to claim 1, comprising the steps of:
(1) preparation of indigo fruit juice: peeling and removing seeds of the lonicera edulis, adding water according to the mass ratio of 1:2-5, juicing to obtain juice, adding pectinase for enzymolysis, and filtering to obtain lonicera edulis juice;
(2) preparing wort: taking barley malt and burnt malt according to a certain proportion, respectively crushing and mixing, adding saccharified water, saccharifying, filtering and boiling, adding the lonicera edulis juice prepared in the step (1) when boiling is finished, wherein the adding amount is 30-70% of the total mass of the lonicera edulis juice, and carrying out rotary precipitation to obtain mixed wort;
(3) fermenting the wort: introducing the mixed wort prepared in the step (2) into a fermentation tank, inoculating beer yeast, performing main fermentation at 19.5-20.5 ℃, when the concentration of the mixed wort is reduced to 3.8-5.5P, adding the rest lonicera edulis juice, sealing the tank for post-fermentation, and finishing the fermentation when the content of diacetyl in the fermentation liquor is less than 0.1 mg/L;
(4) cooling and after-ripening: and (4) after the fermentation is finished, performing staged cooling, performing low-temperature after-ripening for 5-8 days, and filtering to obtain the lonicera edulis beer.
4. The method according to claim 3, wherein the pectinase is added in an amount of 0.01 to 0.03 mass% based on the juice in the step (1).
5. The preparation method according to claim 3, wherein the enzymolysis in the step (1) is carried out at 34-36 ℃ for 12-24 h.
6. The method according to claim 3, wherein the indigo fruit juice in step (1) is sterilized by heating at 85-90 deg.C for 10-15min, and cooled for further use.
7. The method of claim 3, wherein step (2) satisfies one or more of the following conditions:
i. adding 2-3% of water into the barley malt according to the mass percentage, dampening for 3-10min, and crushing by adopting a double-roller crusher; the burnt malt is directly crushed by a double-roller crusher;
the mass ratio of the saccharified water to the mixed malt is 3-4: 1;
the step of saccharification is: firstly, heating to 51-53 ℃, and preserving heat for 30 min; then heating to 64-66 ℃ and preserving the heat for 70 min; then heating to 71-73 ℃ and preserving the heat for 10 min;
the step of filtering is: heating the saccharified liquid obtained after saccharification to 78 ℃, then introducing the saccharified liquid into a filter tank for filtering, washing grains with 78 ℃ washing grain water, wherein the mass ratio of the washing grain water to the saccharified liquid is 1:1, adding the washing grain water twice, adding one third of the total mass of the washing grain water for the first time, and adding two thirds of the total mass of the washing grain water for the second time;
v. the boiling time is 70min, hops are added in three times during the boiling period, the first two times are bitter hops, and the third time is fragrant hops; the time for adding hops for the first time is 10 minutes after boiling, the time for adding hops for the second time is 30 minutes after boiling, the time for adding hops for the third time is 65 minutes after boiling, and the mass ratio of the hops for the third time is 1: 2: 1, adding indigo fruit juice when boiling is finished;
the concentration of the mixed wort is 11-12 DEG P.
8. The method according to claim 3, wherein the main fermentation in the step (3) is carried out for 3 to 4 days; the post-fermentation time is 5-8 days.
9. The method according to claim 3, wherein the step of cooling in step (4) is: cooling the fermentation liquor to 5 ℃, and keeping for 24-36 h; continuously cooling to 0-2 ℃ at a cooling speed of 0.5 ℃/h.
10. The method according to claim 3, wherein the yeast paste is discharged 2 to 3 times during the low-temperature post-maturation period in the step (4).
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| CN103468449A (en) * | 2013-09-24 | 2013-12-25 | 伊春市鑫野实业有限公司 | Lonicera caerulea bilberry beer |
| CN105524756A (en) * | 2014-09-28 | 2016-04-27 | 伊春市忠芝大山王酒业有限公司 | Wild indigo naturalis-cowberry beer |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103468449A (en) * | 2013-09-24 | 2013-12-25 | 伊春市鑫野实业有限公司 | Lonicera caerulea bilberry beer |
| CN105524756A (en) * | 2014-09-28 | 2016-04-27 | 伊春市忠芝大山王酒业有限公司 | Wild indigo naturalis-cowberry beer |
| CN110564533A (en) * | 2019-10-16 | 2019-12-13 | 齐鲁工业大学 | Preparation method of mangosteen beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115786047A (en) * | 2022-12-15 | 2023-03-14 | 无囿食品科技(上海)有限公司 | Alcohol-free fruity beer and production process thereof |
| CN115786047B (en) * | 2022-12-15 | 2024-07-09 | 无囿食品科技(上海)有限公司 | Alcohol-free fruit-flavored beer and production process thereof |
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