CN112708518A - Pineapple fruit beer and preparation method thereof - Google Patents
Pineapple fruit beer and preparation method thereof Download PDFInfo
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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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- 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
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Abstract
The invention provides pineapple fruit beer and a preparation method thereof, and relates to the technical field of beer brewing. The preparation method comprises the following steps: taking rice flour and malt flour as raw materials, performing enzymolysis, saccharification and boiling, adding granular hops during boiling, and cooling after boiling to obtain basic wort for later use; inoculating yeast into the basic wort, oxygenating, and carrying out early fermentation, wherein the early fermentation temperature is 8-18 ℃, and when the sugar degree is reduced to 2-4 ℃ P, the middle fermentation is carried out; adding pineapple juice, uniformly mixing, wherein the temperature of the middle-stage fermentation is 11-20 ℃, and after the concentration of diacetyl is less than or equal to 0.20ppm and the fermentation degree reaches 55-60%, converting into the later-stage fermentation; and (3) fermenting at the later stage at the temperature of 0-4 ℃ for more than or equal to 5 days to obtain the pineapple fruit beer. The pineapple fruit beer prepared by the method disclosed by the invention is soft in taste, has typical fresh pineapple fragrance, reserves nutrient substances in pineapples, and has high nutritional value.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to pineapple fruit beer and a preparation method thereof.
Background
In recent years, as the material conditions are improved and the consumption is diversified, the brewed beer is more and more popular with consumers, and various fruit beers, especially fermentation type fruit beers, are gradually entering the consumer market and are popular and favored by consumers. The fruit beer not only has the flavor characteristics of beer, but also is endowed with the nutrition and aroma of fruits, thereby having wider market prospect.
Pineapple is named as pineapple, belongs to tropical and subtropical fruits, and is one of the great fruits with the largest cultivation area and high yield in south China. Although the annual output of the pineapples is large, most of the pineapples are only used for processing into fruit cans, the processing and conversion capacity is low, the conversion of the functional characteristics of the products into the industrial characteristic benefits is not enough, and the phenomena of lost sales and high yield and low yield are frequent. The pineapple is quick to mature, short in preservation time, easy to rot and deteriorate and not beneficial to preservation, the mature pineapple is high in dependence on fresh market, cannot be digested in a short time in the market, causes great resource waste and also causes great economic loss to fruit growers.
The existing pineapple beer is usually prepared by adding certain additives such as pineapple essence, high fructose corn syrup, citric acid and the like into beer, the taste of the essence cannot be well coordinated with the flavor of the beer, so that the taste of the essence is overshot, and the harmony and the softness of the product are poor. Pineapple essence is mostly synthesized and is not well accepted and approved by consumers from the health point of view. In addition, a part of pineapple beer is produced by adding a small amount of concentrated pineapple juice or fresh fruit juice into the wheat juice for mixing and fermentation and adding pineapple essence during post-modification. The Chinese invention with the publication number of CN110029028A applies for compounding pineapple, kiwi fruit and honey peach, and then adding yoghourt for fermentation to obtain the pineapple beer, the production process is relatively complex, and the large-scale production is not easy to realize.
Therefore, there is a need to develop a pineapple beer obtained by fermenting fresh pineapple juice and beer without adding pineapple essence, wherein the beer has the characteristics of harmonious taste, pineapple aroma and high nutritional value, and can bring a new product to beer consumers to realize utilization of the nutritional value of the pineapple.
Disclosure of Invention
Therefore, in order to solve the above problems, there is a need to provide a method for preparing pineapple fruit beer, which combines the aroma of fresh pineapple juice and the taste of beer well, avoids overshooting of the flavor and inconsistent taste of blended fruit beer, and obtains pineapple fruit beer with soft taste and typical fresh pineapple aroma.
A preparation method of pineapple fruit beer comprises the following steps:
preparing basic wort: taking rice flour and malt flour as raw materials, performing enzymolysis, saccharification and boiling, adding granular hops during boiling, and cooling after boiling to obtain basic wort for later use;
early-stage fermentation: inoculating yeast into the basic wort, oxygenating, and carrying out early fermentation, wherein the early fermentation temperature is 8-18 ℃, and when the sugar degree is reduced to 2-4 ℃ P, the middle fermentation is carried out;
middle-stage fermentation: adding pineapple juice, uniformly mixing, and performing late fermentation when the temperature of the middle fermentation is 11-20 ℃, the diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 55-60%;
and (3) later-stage fermentation: and (3) fermenting at the later stage at the temperature of 0-4 ℃ for more than or equal to 5 days to obtain the pineapple fruit beer.
The preparation method adopts fresh pineapple juice as raw material, and the pineapple juice and the tender beer are added for fermentation at the middle stage, so that excessive loss of flavor substances caused by too long fermentation time is avoided, and the taste of the pineapple juice is not coordinated with the taste of the beer caused by too short fermentation time. The method of the invention well combines the fresh aroma of pineapple juice and the taste of beer, and avoids the overshoot of essence taste and the inconsistent taste of the blended fruit beer in the prior art. The pineapple fruit beer prepared by the method disclosed by the invention is soft in taste, has typical fresh pineapple fragrance, reserves nutrient substances in pineapples, and has high nutritional value.
In one embodiment, the step of preparing the basic wort is specifically: mixing rice flour and water, adding enzyme, and performing enzymolysis to obtain gelatinized mash; mixing malt flour with water, soaking, mixing with the gelatinized mash, saccharifying, boiling, adding granular hops during boiling, and cooling to obtain basic wort.
In one embodiment, in the step of preparing the base wort, the malt flour is obtained by crushing light-colored barley, and the weight ratio of the malt flour to the rice flour is 7: (2-4).
In one embodiment, the step of preparing the basic wort is specifically:
1) mixing rice flour and water according to a ratio of 1: (3.5-4.0), mixing, adding alpha-amylase, wherein the addition amount of the alpha-amylase is 0.02-0.04% of the weight of the rice flour, keeping the temperature at 70-76 ℃ for 8-12 min, and keeping the temperature at 93-97 ℃ for 30-40 min to obtain gelatinized mash;
2) mixing malt flour and water according to the proportion of 1: (2.9-4.3), mixing, adding lactic acid to adjust the pH value to 5.6-5.8, dipping for 35-45 min, mixing with the gelatinized mash, heating to 65-68 ℃, keeping the temperature for 25-35 min, heating to 72-74 ℃, keeping the temperature for 25-35 min, heating to 76-80 ℃, filtering, and washing the grains;
3) adjusting the concentration of wort to 8 +/-0.5 DEG P, heating and boiling for 58-62 min, adding granular hops and zinc sulfate in the boiling process, clarifying for 13-17 min after boiling, and cooling to 8-10 ℃ for later use.
The pineapple fruit beer prepared by the method has moderate sweet-acid ratio.
In one embodiment, the particulate hops include Borui particulate hops and Cascade particulate hops, the addition time of the Borui particulate hops is 15-20 min before the end of boiling, and the addition time of the Cascade particulate hops and zinc sulfate is 0-5 min before the end of boiling.
If the granular hops are added at one time in the boiling stage, the finished product has insufficient fragrance, over-strong bitter taste and inconsistent taste. The inventors found that adding particulate hops twice in the boiling stage, the first addition being primarily due to the bitter taste of the hops and the second addition being primarily due to the aroma of the hops, and adding borui particulate hops and cassett particulate hops twice, respectively, provides better and more consistent aroma and bitter taste of the product when used in combination than when using only one particulate hop.
In one embodiment, the addition amount of the borui granule hops is 0.11-0.15 g/L, the addition amount of the cassett granule hops is 0.15-0.20 g/L, and the addition amount of zinc sulfate is 0.02-0.03 ppm Zn2+A/hl wort.
In one embodiment, in the early fermentation step, the yeast is selected from one or more of Pearson's yeast, Laggera's yeast or Nordheim's yeast, and the addition amount of the yeast is 1.00-1.35 × 10 per 1 ° P of wort6Each/ml of wort; the oxygen charging amount is 0.045-0.050 Nm3Oxygen/m3Wort; the pressure of the early fermentation is 0-0.02 Mpa.
The pineapple fruit beer fermented by the yeast has relatively pure taste and harmonious flavor characteristics, and the fruit fragrance cannot be covered due to too strong flavor. Wherein, the product obtained by the pearson yeast has the best effect.
In one embodiment, the pineapple juice is prepared by the following method: peeling fresh mature disease-free pineapples, removing cores, cutting into pieces, pulping, sieving after pulping, homogenizing by a high-pressure homogenizer, degassing in vacuum, instantly sterilizing at 100-105 ℃, cooling to 2-4 ℃, filtering by a microporous film, and clarifying to obtain the pineapple juice.
In one embodiment, in the middle-stage fermentation step, the pressure of the middle-stage fermentation is 0.08-0.15 MPa.
In one embodiment, in the later stage fermentation step, the pressure of the later stage fermentation is 0.08-0.10 MPa.
In one embodiment, in the middle-stage fermentation step, the addition amount of the pineapple juice is 50-200 g/L of wheat juice.
In one embodiment, when the inoculated yeast is a pearson yeast, the temperature in the early stage of fermentation is 8.5 +/-0.5 ℃, and when the sugar degree is reduced to 2-4 ℃ P, the temperature in the middle stage of fermentation is 12 +/-0.5 ℃.
In one embodiment, when the inoculated yeast is Lagger yeast, the temperature in the early stage of fermentation is 10.5 +/-0.5 ℃, and when the sugar degree is reduced to 2-4 ℃ P, the temperature in the middle stage of fermentation is 15 +/-0.5 ℃.
In one embodiment, in the later fermentation step, the temperature is reduced to 0-4 ℃, the yeast is recovered, and the yeast is stored at 0 ℃ for more than 5 days.
The invention also provides the pineapple fruit beer prepared by the preparation method.
The pineapple fruit beer disclosed by the invention is soft in taste, has typical fresh pineapple fragrance, reserves nutrient substances in pineapples, and has high nutritional value.
Compared with the prior art, the invention has the following beneficial effects:
according to the preparation method, the fresh pineapple juice is used as the raw material, and is added to be fermented together with the tender beer during middle-stage fermentation, so that excessive loss of flavor substances caused by too long fermentation time is avoided, and the taste of the pineapple juice is not coordinated with the beer caused by too short fermentation time. The method of the invention well combines the fresh aroma of pineapple juice and the taste of beer, and avoids the overshoot of essence taste and the inconsistent taste of the blended fruit beer in the prior art. The pineapple fruit beer prepared by the method disclosed by the invention is soft in taste, has typical fresh pineapple fragrance, reserves nutrient substances in pineapples, and has high nutritional value.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the preferred embodiments. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
In the following examples or comparative examples, the brewing water is the brewing feed water obtained by filtering tap water with sand followed by filtering with activated carbon.
Example 1
A pineapple fruit beer is prepared by the following method:
(1) peeling and coring fresh mature disease-free pineapples, cutting into small blocks with uniform size, pulping, quickly and sequentially sieving by a sieve with the size of 1.6mm and a sieve with the size of 0.8mm after pulping, and homogenizing by a high-pressure homogenizer at 180 bar; quickly placing the homogenized slurry under 10kPa for vacuum degassing to prevent the pineapple juice from browning; instantly sterilizing at 105 deg.C, immediately cooling to 2-4 deg.C, filtering with 1 μm microporous membrane, and clarifying to obtain pineapple juice.
(2) Pulverizing light-colored imported fructus Hordei Germinatus and rice respectively to obtain fructus Hordei Germinatus powder and rice flour. Adding 0.6kg rice flour into 2.3L brewing water, adding 0.18g high temperature resistant alpha-amylase, heating to 73 deg.C, keeping the temperature for 10min, heating to 95 deg.C, and stopping for 35min to obtain gelatinized mash. Adding 1.4kg of malt flour into 5L of brewing water at 48 deg.C, adding lactic acid to adjust pH to 5.7, soaking for 40min to obtain a mixture, mixing with gelatinized mash, heating to 69 deg.C, stopping for 30min, heating to 73 deg.C, stopping for 30min, heating to 78 deg.C, filtering, and washing the residue.
(3) Adjusting the concentration of wort in the filtered spent grains to 8 + -0.5 deg.P, heating to boil (about 100-101 deg.C), boiling for 60min, adding Borui granule flos Lupuli 45min after boiling, and adding Cascade granule flos Lupuli and 9.5mg zinc sulfate 1min before boiling. The addition amount of Borui granule hops is 0.14g/L wort, and the addition amount of Cascade granule hops is 0.18g/L wort. Clarifying for 15min after boiling, and cooling to 8 deg.C with ice water to obtain basic wort for use.
(4) The basic wort is oxygenated, and the oxygen charging amount per cubic meter of wort is 0.045-0.050 Nm3(ii) a Inoculating Pearson's yeast, wherein the amount of yeast added is 1.2X 10 per 1 ° P of wheat juice6One per ml.
(5) Controlling the early-stage fermentation temperature to be 9 ℃ and the pressure to be 0.01MPa, discharging condensate after the tank is full for 24 hours, and discharging yeast and condensate settled at the bottom of the fermentation container after the sugar degree is reduced to 2.5 ℃ P. Adding pineapple juice in an amount of 100g per liter of wheat juice, stirring, performing middle-stage fermentation, controlling the temperature at 12.5 deg.C and the pressure at 0.15MPa, and performing later-stage fermentation when diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 60%. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Example 2
A pineapple fruit beer is prepared by the following method:
(1) peeling and coring fresh mature disease-free pineapples, cutting into small blocks with uniform size, pulping, quickly and sequentially sieving by a sieve with the size of 1.6mm and a sieve with the size of 0.8mm after pulping, and homogenizing by a high-pressure homogenizer at 180 bar; quickly placing the homogenized slurry under 10kPa for vacuum degassing to prevent the pineapple juice from browning; instantly sterilizing at 105 deg.C, immediately cooling to 2-4 deg.C, filtering with 1 μm microporous membrane, and clarifying to obtain pineapple juice.
(2) Pulverizing light-colored imported fructus Hordei Germinatus and rice respectively to obtain fructus Hordei Germinatus powder and rice flour. Adding 0.6kg rice flour into 2.3L brewing water, adding 0.18g high temperature resistant alpha-amylase, heating to 73 deg.C, keeping the temperature for 10min, heating to 95 deg.C, and stopping for 35min to obtain gelatinized mash. Adding 1.4kg of malt flour into 5L of brewing water at 48 deg.C, adding lactic acid to adjust pH to 5.7, soaking for 40min to obtain a mixture, mixing with gelatinized mash, heating to 69 deg.C, stopping for 30min, heating to 73 deg.C, stopping for 30min, heating to 78 deg.C, filtering, and washing the residue.
(3) Adjusting the concentration of wort in the filtered spent grains to 8 + -0.5 deg.P, heating to boil (about 100-101 deg.C), boiling for 60min, adding Borui granule flos Lupuli 45min after boiling, and adding Cascade granule flos Lupuli and 9.5mg zinc sulfate 1min before boiling. The addition amount of Borui granule hops is 0.14g/L wort, and the addition amount of Cascade granule hops is 0.18g/L wort. Clarifying for 15min after boiling, and cooling to 8 deg.C with ice water to obtain basic wort for use.
(4) The basic wort is oxygenated, and the oxygen charging amount per cubic meter of wort is 0.045-0.050 Nm3(ii) a Inoculating Laggera yeast, wherein the yeast content is 1.2 × 10 per 1 ° P wheat juice6One per ml.
(5) Controlling the early-stage fermentation temperature to be 10.5 ℃ and the pressure to be 0.01MPa, discharging condensate after the tank is full for 24 hours, and discharging yeast and condensate settled at the bottom of the fermentation container after the sugar degree is reduced to 2.5 ℃ P. Adding pineapple juice in an amount of 100g per liter of wheat juice, stirring, performing middle-stage fermentation, controlling the temperature at 15.0 deg.C and the pressure at 0.15MPa, and performing later-stage fermentation when the diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 60%. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Example 3
A pineapple fruit beer is prepared by the following method:
(1) peeling and coring fresh mature disease-free pineapples, cutting into small blocks with uniform size, pulping, quickly and sequentially sieving by a sieve with the size of 1.6mm and a sieve with the size of 0.8mm after pulping, and homogenizing by a high-pressure homogenizer at 180 bar; quickly placing the homogenized slurry under 10kPa for vacuum degassing to prevent the pineapple juice from browning; instantly sterilizing at 105 deg.C, immediately cooling to 2-4 deg.C, filtering with 1 μm microporous membrane, and clarifying to obtain pineapple juice.
(2) Pulverizing light-colored imported fructus Hordei Germinatus and rice respectively to obtain fructus Hordei Germinatus powder and rice flour. Adding 0.6kg rice flour into 2.3L brewing water, adding 0.18g high temperature resistant alpha-amylase, heating to 73 deg.C, keeping the temperature for 10min, heating to 95 deg.C, and stopping for 35min to obtain gelatinized mash. Adding 1.4kg of malt flour into 5L of brewing water at 48 deg.C, adding lactic acid to adjust pH to 5.7, soaking for 40min to obtain a mixture, mixing with gelatinized mash, heating to 69 deg.C, stopping for 30min, heating to 73 deg.C, stopping for 30min, heating to 78 deg.C, filtering, and washing the residue.
(3) Adjusting the concentration of wort in the filtered spent grains to 8 + -0.5 deg.P, heating to boil (about 100-101 deg.C), boiling for 60min, adding Borui granule flos Lupuli 45min after boiling, and adding Cascade granule flos Lupuli and 9.5mg zinc sulfate 1min before boiling. The addition amount of Borui granule flos Lupuli is 0.14g/L succus Hordei Germinatus, and the addition amount of Cascade granule flos Lupuli is 0.18g/L succus Hordei Germinatus. Clarifying for 15min after boiling, and cooling to 8 deg.C with ice water to obtain basic wort for use.
(4) The basic wort is oxygenated, and the oxygen charging amount per cubic meter of wort is 0.045-0.050 Nm3(ii) a Inoculating yeast of Nodingham in an amount of 1.2 × 10 per 1 ° P of wheat juice6One per ml.
(5) Controlling the early-stage fermentation temperature to be 18.0 ℃ and the pressure to be 0.01MPa, discharging condensate after the tank is full for 24 hours, and discharging yeast and condensate settled at the bottom of the fermentation container after the sugar degree is reduced to 2.5 ℃ P. Adding pineapple juice in an amount of 100g per liter of wheat juice, stirring, performing middle-stage fermentation, controlling the temperature at 20.0 deg.C and the pressure at 0.15MPa, and performing later-stage fermentation when diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 60%. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Comparative example 1
A beer, which is prepared in substantially the same manner as in example 1, except that pineapple juice is not added in step (5), and the step (5) is specifically: controlling the early-stage fermentation temperature to be 9 ℃ and the pressure to be 0.01MPa, discharging condensate after the tank is full for 24 hours, and discharging yeast and condensate settled at the bottom of the fermentation container after the sugar degree is reduced to 6.5 ℃ P. And (3) converting to middle-stage fermentation, controlling the temperature to be 12.5 ℃, controlling the pressure to be 0.15MPa, and converting to later-stage fermentation when the diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 60%. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Comparative example 2
A pineapple beer, which is prepared by substantially the same method as in example 1 except that in step (3), borrelium extract hops are used instead of Borui granule hops and Cascade granule hops. The step (3) is specifically as follows: adjusting the concentration of wort after filtering and washing grains to 8 +/-0.5 DEG P, heating to boiling (about 100-101 ℃), keeping the boiling time for 60min, and adding 0.3mL of dihydro extract hops (the concentration of the dihydro extract hops is about 30-40 ppm) and 9.5mg of zinc sulfate 15min before the boiling; clarifying for 15min after boiling, and cooling to 8 deg.C with ice water to obtain basic wort for use.
The pineapple fruit beer of comparative example 2 has a sharp hop bitterness, which is not harmonious with the pineapple aroma, compared to the pineapple fruit beer of example 1.
Comparative example 3
A pineapple fruit beer, substantially as described in example 1, except that pineapple juice is added in the early stage of fermentation in step (5). The step (5) is specifically as follows: adding pineapple juice into the wheat juice, wherein the addition amount is 100g of pineapple juice per liter of wheat juice, uniformly stirring, controlling the early-stage fermentation temperature to be 9 ℃ and the pressure to be 0.01MPa, discharging condensate after 24 hours after the tank is full, discharging yeast and condensate settled at the bottom of a fermentation container after the sugar degree is reduced to 6.5 ℃ P, and converting to middle-stage fermentation. Controlling the middle stage fermentation temperature at 12.5 deg.C and pressure at 0.15MPa, and after diacetyl concentration is less than or equal to 0.20ppm and fermentation degree reaches 60%, converting into late stage fermentation. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Comparative example 4
A pineapple fruit beer, substantially as described in example 1, except that in step (5), pineapple juice is added by late stage fermentation. The step (5) is specifically as follows: controlling the early-stage fermentation temperature to be 9 ℃ and the pressure to be 0.01MPa, discharging condensate after the tank is full for 24 hours, discharging the yeast and the condensate settled at the bottom of the fermentation container after the sugar degree is reduced to 6.5 ℃ P, and converting into middle-stage fermentation. Controlling the temperature at 12.5 deg.C and the pressure at 0.15MPa, and after the diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 60%, converting into the later stage fermentation. Cooling to 0 deg.C, discharging yeast and condensate settled at the bottom of the fermentation container, adding pineapple juice in an amount of 100g per liter of wheat juice, stirring, and storing at 0 deg.C for 5 days under 0.10 MPa. And (5) completing fermentation to obtain the pineapple fruit beer.
Experimental example 1
The wine liquid of each example and comparative example is taken, main physicochemical indexes of the wine liquid are tested, and the test results are shown in table 1:
TABLE 1 test results of main physical and chemical indexes of beer finished products in examples and comparative examples
From the above results, it is assumed that the higher degree of fermentation, lower degree of sweetness and sourness, and higher degree of alcoholic strength of the fruit beer of example 2 are caused by faster yeast fermentation. The beer of example 3 had a high degree of flavor, presumably due to the fact that the fermentation temperature was high and the fermentation rate was high with the use of the above yeast. The fruit beer of comparative example 3 had too high degree of fermentation, lower sweet-sour ratio, and higher alcoholic strength, presumably due to the fact that pineapple juice had a higher fermentable sugar content (over 90%) and was involved in fermentation throughout the whole course of fermentation. The beer of comparative example 4 had a low degree of fermentation and a sweet (high sweet-sour ratio) beer, presumably because pineapple juice was added for the late fermentation and did not substantially participate in the fermentation.
Experimental example 2
The wine liquids of the examples and the comparative examples were taken and evaluated by a sensory evaluation method. The evaluation group consisted of 10 beer evaluation experts (with a second or higher national quality of beer evaluation professional), who scored the appearance, foam, aroma, and taste of the pineapple fruit beer according to the scoring criteria in table 2, and the average of the cumulative total score was used as the sensory score of the product. The scoring results are shown in table 3.
TABLE 2 pineapple beer sensory evaluation criteria
TABLE 3 pineapple beer sensory evaluation score
From the above results, it can be seen that the pineapple fruit beer of example 1 of the present invention has the most outstanding advantages in aroma and taste, and has the highest overall score.
Experimental example 3
The wine liquids of each example and comparative example were tested for their Antioxidant capacity according to the Antioxidant test methods described in the references Nardini M, Garguso I. Characterisation of biological compounds and Antioxidant Activity of fruit papers [ J ]. Food Chemistry,2020:125437-125437] and Piazzon A, Forte M, Nardini M. Characterisation of phenols Content and Antioxidant Activity of Difference Beer Types [ J ]. Journal of Agricultural & Food Chemistry,2010,58(19):10677 ]. The test results are shown in the following table.
TABLE 4 test results of antioxidant capacity of finished beer in examples and comparative examples
From the above results, it can be seen that the contents of total polyphenols and total flavonoids in the beer, which is a finished product after the pineapple juice is added to participate in fermentation, are both significantly increased, and the iron reduction oxidation resistance and the ABTS free radical cation scavenging activity are both improved.
Polyphenols have an important influence on the antioxidant properties and taste of beer, but too high a content of polyphenols may affect the non-biostability of beer. In the above examples and comparative examples, the total polyphenol and total flavonoid contents in example 1 were moderate, and the overall performance index was the best. The higher polyphenol content in example 3 was probably due to the short fermentation time resulting from too fast fermentation using the above yeast and the insufficient reaction time of the polyphenols with the hop resin, thus the higher polyphenol content in the liquor. In the comparative example 2, the granular hops are not added, but the dihydro extract is added, so that the reaction amount of polyphenol and hop resin is small, and the polyphenol content in the finished product wine is extremely high. In comparative example 4, pineapple juice was added during the late fermentation, and did not participate in the fermentation, so the loss of polyphenol was low and the polyphenol content was high.
Experimental example 4
And taking the wine liquids of the examples and the comparative examples, and detecting main aroma components in the wine liquids by adopting GC-MS. The test results are shown in the following table.
TABLE 5 GC-MS measurement of the major fragrance components (unit: ppm)
Remarking: n.d. indicates no detection, and a is a substance detected by GC-IMS.
The ester compounds have important contribution to the fruit flavor of the pineapple. From the above results, it can be seen that the pineapple fruit beer of example 1 has the most kinds of characteristic aroma ester substances of pineapple fruit and higher contents of the respective substances of characteristic aroma of pineapple compared with the other examples and comparative examples, but the contents of the individual aroma substances are not so prominent, so that the aroma is balanced in harmony, and the result matches the result with the highest score of sensory evaluation aroma.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The preparation method of the pineapple fruit beer is characterized by comprising the following steps:
preparing basic wort: taking rice flour and malt flour as raw materials, performing enzymolysis, saccharification and boiling, adding granular hops during boiling, and cooling after boiling to obtain basic wort for later use;
early-stage fermentation: inoculating yeast into the basic wort, oxygenating, and carrying out early fermentation, wherein the early fermentation temperature is 8-18 ℃, and when the sugar degree is reduced to 2-4 ℃ P, the middle fermentation is carried out;
middle-stage fermentation: adding pineapple juice, uniformly mixing, and performing late fermentation when the temperature of the middle fermentation is 11-20 ℃, the diacetyl concentration is less than or equal to 0.20ppm and the fermentation degree reaches 55-60%;
and (3) later-stage fermentation: and (3) fermenting at the later stage at the temperature of 0-4 ℃ for more than or equal to 5 days to obtain the pineapple fruit beer.
2. The method according to claim 1, wherein in the step of preparing the base wort, the ratio of the malt flour to the rice flour is 7: 2-4 by weight.
3. The method according to claim 1 or 2, characterized in that the step of preparing the base wort is in particular:
1) mixing rice flour and water according to a ratio of 1: (3.5-4.0), mixing, adding alpha-amylase, wherein the addition amount of the alpha-amylase is 0.02-0.04% of the weight of the rice flour, keeping the temperature at 70-76 ℃ for 8-12 min, and keeping the temperature at 93-97 ℃ for 30-40 min to obtain gelatinized mash;
2) mixing malt flour and water according to the proportion of 1: (2.9-4.3), mixing, adding lactic acid to adjust the pH value to 5.6-5.8, dipping for 35-45 min, mixing with the gelatinized mash, heating to 65-68 ℃, keeping the temperature for 25-35 min, heating to 72-74 ℃, keeping the temperature for 25-35 min, heating to 76-80 ℃, filtering, and washing the grains;
3) adjusting the concentration of wort to 8 +/-0.5 DEG P, heating and boiling for 58-62 min, adding granular hops and zinc sulfate in the boiling process, clarifying for 13-17 min after boiling, and cooling to 8-10 ℃ for later use.
4. The method according to claim 3, wherein the particulate hops include Borui particulate hops and Cascade particulate hops, the addition time of the Borui particulate hops is 15-20 min before the end of boiling, and the addition time of the Cascade particulate hops and zinc sulfate is 0-5 min before the end of boiling.
5. The method of claim 3, wherein the addition amount of the Borui granule hops is 0.11-0.15 g/L, the addition amount of the Cascade granule hops is 0.15-0.20 g/L, and the addition amount of zinc sulfate is 0.02-0.03 ppm Zn2+A/hl wort.
6. The method according to claim 1, wherein in the preliminary fermentation step, the yeast is selected from one or more of Pearson's yeast, Laggera's yeast, and Nordheim's yeast, and the amount of yeast added is 1.00-1.35 x 10 per 1 ° P of wort6Per ml; the oxygen charging amount is 0.045-0.050 Nm3Oxygen/m3Wort; the pressure of the early fermentation is 0-0.02 Mpa.
7. The method according to claim 5, wherein the pressure of the medium-stage fermentation in the medium-stage fermentation step is 0.08 to 0.15 MPa.
8. The production method according to claim 5, wherein in the post-fermentation step, the pressure of the post-fermentation is 0.08 to 0.10 MPa.
9. The method according to claim 1, wherein the pineapple juice is added in an amount of 50 to 200g/L of wort in the middle-stage fermentation step.
10. A pineapple beer obtained by the method according to any one of claims 1 to 9.
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