CN113201424A - Vine tea and blueberry compound flavor-enhancing refined beer and preparation process thereof - Google Patents
Vine tea and blueberry compound flavor-enhancing refined beer and preparation process thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/01—Pretreatment of malt, e.g. malt grinding
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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Abstract
The invention discloses research, development and a preparation process of vine tea and blueberry compound flavor-enhancing brewed beer, which mainly comprises the following components of malt, vine tea, hops, yeast and water, and is characterized in that: according to the weight percentage, 0.5 to 1.0 percent of vine tea is added in the boiling stage, and 10 to 15 percent of blueberry juice and peel residue are added in the fermentation stage for dipping fermentation. The raw materials are easy to obtain, the vine tea has activities of resisting oxidation, inhibiting bacteria, diminishing inflammation, reducing blood sugar and blood fat, resisting tumors and the like, and the blueberry has effects of enhancing human immunity, reducing blood pressure and delaying senescence. The invention is natural and free of additives, not only maintains the flavor of beer, but also has flower and fruit fragrance, and is fused with the smoking flavor of wort, so that the whole fragrance is full, the sour and sweet fruit fragrance and the slightly bitter wort complement each other after the beer is drunk, the vine tea is fresh and sweet, full of vitality and high in nutritive value, has a certain health care function, is simple in preparation method, is suitable for industrial production, and is beneficial to the application of the vine tea in the refined beer market.
Description
Technical Field
The invention belongs to the field of food fermentation, and particularly relates to ampelopsis grossedentata and blueberry compound brewed beer and a preparation process thereof.
Background
China is a large beer consuming country, and with the continuous improvement of requirements of people on the taste and quality of beer and the pursuit of requirements of personalized and diversified tastes in the current society, common industrial beer cannot meet the high-quality consumption requirements of many consumer groups on beer drinks. Therefore, the development concept of refined brewing and miniaturization of beer production is presented. The concept of the refined beer is originated from the United states, the refined beer has been developed for nearly 40 years, and compared with the traditional industrial beer, the refined beer has the advantages of no filtration, no sterilization treatment, purer taste, fresher taste and richer nutrition.
The blueberry is rich in bioactive substances with strong oxidation resistance, such as anthocyanin, organic acid, flavonoid and the like, has the functions of enhancing human immunity, reducing blood pressure, delaying aging and the like, can also reduce cholesterol, triglyceride and low-density lipoprotein cholesterol in vivo, and has better health care effect. Different from the simple preparation of the existing fruity beer, the blueberry is added in the fermentation period in the form of fruit juice and fruit residue immersion, the blueberry and the wheat juice participate in the subsequent fermentation together, the brewing process of the blueberry juice, the peel residue and the beer is organically combined, and the fruit juice fermentation type beer which can keep the inherent style of the beer, can highlight the unique taste of the fruity and has certain nutrition and health care functions is produced, the color and variety of the beer are enriched, and the requirements of consumers in each level are met.
The ampelopsis grossedentata is famous for high content of dihydromyricetin, and pharmacological experiments show that the ampelopsis grossedentata has activities of antioxidation, bacteriostasis, inflammation diminishing, blood sugar and lipid reducing, tumor resisting and the like. At present, dihydromyricetin is applied to a plurality of novel preparation technologies, such as dispersible tablets, liposomes, nanogels, inclusion compounds, microemulsions and the like. Some countries in europe have marketed myricetin as a health food, and the united states food and drug administration has also approved myricetin for use in medicine, health food, and cosmetics; but no related products are on the market in China. The vine tea is applied to the research and development of new products of the refined beer, and can endow the products with special aroma, taste and functional components.
The vine tea with Chinese characteristics is introduced into the brewing process of the refined beer as an auxiliary material and is compounded with the blueberry serving as an auxiliary material for enhancing the flavor, so that the development of a novel enhanced refined beer with excellent flavor and high nutritional value is significant.
Disclosure of Invention
The invention aims to provide the ampelopsis grossedentata and blueberry compound brewed beer which is good in taste and rich in nutrition.
In order to achieve the technical purpose, the technical scheme of the invention provides the ampelopsis grossedentata and blueberry compound brewed beer which is characterized by comprising the following raw materials in percentage by weight: 60-70% of water, 20-30% of malt, 0.5-2% of ampelopsis grossedentata, 10-15% of blueberry juice and peel residues, 0.05-0.1% of hops (knuduk), 0.1-0.2% of hops (Donkente Goldin), 0.05-0.1% of yeast, 2-8% of lactose and 0.005-0.015% of yeast nutrient salt.
The invention also aims to provide a preparation process of the ampelopsis grossedentata and blueberry compound brewed beer, which is characterized by comprising the following steps: the method comprises the following steps:
(1) crushing malt:
the malt includes 5 kinds of Pierson malt, smoked malt, crystallized malt, chocolate malt and black malt, and is pulverized by roller type malt pulverizer until the surface of malt is broken without breaking;
(2) saccharification:
firstly, injecting water into a saccharifying pot, raising the temperature to 52 ℃, starting feeding, slowly feeding malt into the saccharifying pot, stirring while feeding, uniformly mixing the materials and preventing the materials from caking;
secondly, after the material feeding is finished, saccharifying the malt, heating to 68 ℃, and keeping for 30 min; then heating to 72 ℃ and keeping for 30 min;
(3) and (3) filtering:
pouring the saccharified wort into a filter pot, standing for 10min, and naturally filtering; during filtering, the valve is slow firstly and then fast, and the first wheat juice is poured into the filter pot and then filtered again; opening the corresponding valve after the wort is clarified, and starting to collect the wort to the rotary tank;
adding water into the filtering pot, and continuously filtering until 100L of wort is filtered out;
thirdly, washing the grains with water of 78 ℃ after filtering; washing grains with 45L water for 3 times, and collecting 100L of mixed wort;
(4) boiling:
pouring the filtered wort into a saccharifying pot for boiling;
heating the wort to 100 ℃, and timing for 1 hour;
③ when the time is 15min, adding hop (Knoop) for the first time, keeping the boiling state; adding lactose when timing for 40 min; timing for 50min, adding flos Lupuli (Donkente Goldin) for the second time, and adding Ampelopsis grossedentata and yeast nutritive salt; timing for 55min, adding seaweed sheet, and timing until boiling for 1 h;
(5) and (3) precipitation:
after boiling, pouring the wort in the mash kettle to a whirlpool tank, whirlpool precipitating, and standing for 10 min;
(6) and (3) cooling:
pouring wort in the rotary tank into a fermentation tank through a plate heat exchanger, wherein the temperature of the plate heat exchanger is kept at 10-12 ℃, and after the temperature is stable, 0.5-1L of oxygen is introduced from a pipe orifice at the top end of the plate heat exchanger;
(7) fermentation:
firstly, standing for a little after wort is poured into a fermentation tank;
secondly, selecting full blueberry fruits without mechanical damage, and performing cold juicing by using a juicer to obtain blueberry juice and peel residues. Adding the treated blueberry juice and peel residues into a fermentation tank; adding yeast (Fermentis S-04);
thirdly, after 10min, introducing 0.5-1L of oxygen from the bottom of the front fermentation tank again, and standing for fermentation at about 12 ℃;
during fermentation, monitoring beer indexes every day: temperature, pressure, pH, brix, specific gravity, etc.;
closing a pressure valve to start pressure rise when the sugar degree is reduced to 4-5, and keeping the pressure at 0.1-0.12 MPa;
when the sugar degree is reduced to 2.5-3, 1-time cooling at 1 ℃ is carried out every day, and when the temperature is reduced to 5-6 ℃, yeast discharge is started, and when the temperature reaches 2.5-3 ℃, the temperature is kept, and the mature beer is obtained after the storage for 1 week.
As an improvement, the mass ratio of the Pearson malt, the smoked malt, the crystallized malt, the chocolate malt and the black malt in the step (1) is as follows: 8:8:7:4:4.
As an improvement, the mass ratio of the hop Knoop and the malt in the step (4) is 1: 410-1: 430; the mass ratio of the hop (Donkent Goldin) to the malt is 1: 220-1: 230.
As an improvement, the preparation process of the blueberry juice and the peel residues in the step (7) comprises the following steps: removing impurities from fresh mature blueberry, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzyme, and sterilizing.
As an improvement, in the step (7), the concentration of the raw wort is 18-20 degrees P.
As an improvement, the alcoholic strength of the vine tea and blueberry compound flavor-enhancing brewed beer is 4-5% vol.
The invention has the beneficial effects that:
(1) the vine tea and blueberry compound flavor-enhancing brewed beer provided by the invention has the advantages that the nutrient components of the product are enriched and the flavor of the beer is improved due to the addition of the vine tea and the blueberry juice. The Baud style beer is compounded with the blueberries and the ampelopsis grossedentata, the taste of the wine coffee is endowed with the baking flavor of the scorched and fragrant malt, the strong flower and fruit fragrance is brought by the sweet and sour blueberries, the light and sweet taste is realized after the fresh ampelopsis grossedentata is built, and the taste and the flavor are coordinated. Finally, the novel flavor-enhanced brewed beer with unique tea aroma of Chinese characteristics is brewed.
(2) The beer disclosed by the invention adopts the mode of soaking blueberry juice and pomace to participate in the beer fermentation process for the first time, so that the nutrient utilization rate of blueberries is improved, the fruity flavor is better fused with the beer body, the flavor is improved, and the nutrition is increased.
(3) The ampelopsis grossedentata and blueberry compound brewed beer is pure natural and is not added with any food additive. The preparation process is simple, is beneficial to industrial production, and provides a new idea for the development of novel ampelopsis grossedentata products and the market expansion of refined beer.
(4) According to the invention, two functional substances of blueberry and vine tea are added into the beer, and the vine tea and blueberry compound flavor-enhancing brewed beer has a certain functional effect beneficial to human health.
Drawings
FIG. 1 shows a trend chart of sugar degree value changes of a test wine sample in vine tea and blueberry compound concentrated brewed beer;
FIG. 2 is a graph showing the trend of the pH value change of a test sample of vine tea and blueberry compound concentrated brewed beer;
FIG. 3 shows a GC-MS diagram of aroma components of blueberry vine tea compound brewed beer.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention.
Example 1:
the ampelopsis grossedentata and blueberry compound brewed beer comprises the following raw materials in percentage by weight:
60% of water, 25% of malt, 0.7% of vine tea, 10% of blueberry juice and peel residue, 0.06% of hop (knudk), 0.11% of hop (Donkent Goldin), 0.07% of yeast, 4% of lactose, 0.03% of yeast nutrient salt and 0.03% of seaweed slices.
A pilot scale (100L) preparation process of ampelopsis grossedentata and blueberry compound brewed beer is characterized by comprising the following steps: the method comprises the following steps:
(1) crushing malt:
the malt includes 5 kinds of Pierson malt, smoked malt, crystallized malt, chocolate malt and black malt, and is pulverized by roller type malt pulverizer until the surface of malt is broken without breaking;
(2) saccharification:
firstly, injecting water into a saccharifying pot, wherein the ratio of malt to water is 3.75:10(kg: L), raising the temperature to 52 ℃, starting feeding, slowly feeding malt into the saccharifying pot, stirring while feeding, uniformly mixing the materials, and preventing caking;
secondly, after the material feeding is finished, saccharifying the malt, heating to 68 ℃, and keeping for 30 min; then heating to 72 ℃ and keeping for 30 min;
(3) and (3) filtering:
pouring the saccharified wort into a filter pot, standing for 10min, and naturally filtering; during filtering, the valve is slow firstly and then fast, and the first wheat juice is poured into the filter pot and then filtered again; opening the corresponding valve after the wort is clarified, and starting to collect the wort to the rotary tank;
adding water into the filtering pot, and continuously filtering until 100L of wort is filtered out;
thirdly, washing the grains with water of 78 ℃ after filtering; washing grains with 45L water for 3 times, and collecting 100L of mixed wort;
(4) boiling:
pouring the filtered wort into a saccharifying pot for boiling;
heating the wort to 100 ℃, and timing for 1 hour;
③ when the time is 15min, adding hop (Knoop) for the first time, keeping the boiling state; adding lactose when timing for 40 min; timing for 50min, adding flos Lupuli (Donkente Goldin) for the second time, and adding Ampelopsis grossedentata and yeast nutritive salt; timing for 55min, adding seaweed sheet, and timing until boiling for 1 h;
(5) and (3) precipitation:
after boiling, pouring the wort in the mash kettle to a whirlpool tank, whirlpool precipitating, and standing for 10 min;
(6) and (3) cooling:
pouring wort in the rotary tank into a fermentation tank through a plate heat exchanger, wherein the temperature of the plate heat exchanger is kept at 10-12 ℃, and after the temperature is stable, 0.5-1L of oxygen is introduced from a pipe orifice at the top end of the plate heat exchanger;
(7) fermentation:
firstly, standing for a little after wort is poured into a fermentation tank;
secondly, a juice extractor is adopted to carry out cold juice extraction on the blueberry fruits to obtain blueberry juice and peel residues. Adding the treated blueberry juice and peel residues into a fermentation tank; adding yeast (Fermentis S-04);
thirdly, after 10min, introducing 0.5-1L of oxygen from the bottom of the front fermentation tank again, and standing for fermentation at about 12 ℃;
during fermentation, monitoring beer indexes every day: temperature, pressure, pH, brix, specific gravity, etc.;
closing a pressure valve to start pressure rise when the sugar degree is reduced to 4-5, and keeping the pressure at 0.1-0.12 MPa;
when the sugar degree is reduced to 2.5-3, the temperature is reduced 1 time per day by 1 ℃, when the temperature is reduced to 5-6 ℃, the yeast discharge is started, until the temperature reaches 2.5-3 ℃, the temperature is kept, and the mature beer is obtained after the storage for 1 week.
As shown in FIGS. 1 and 2, brix and pH reached equilibrium at day 6, i.e., the pilot-scale brewed beer completed fermentation at about day 6, and yeast was discharged when the temperature was reduced to 5 ℃. The temperature is maintained for after-ripening in the fermenter. After one week, finished wine is obtained and subjected to sensory evaluation: the color is chocolate brown, clear and uniform, and has no visible fine suspended matters or precipitates; the foam is white, fine and sufficient, has long foam holding time, is pure and refreshing in mouth and has obvious killing mouthfeel; the fragrance is coordinated, the fresh flower and fruit fragrance is accompanied with the light smoking flavor and the baking fragrance of the wheat juice, so that the whole fragrance is strong and full. After the vine tea is eaten, the sour and sweet fruity flavor and the slightly bitter bouquet complement each other, so that the vine tea is fragrant and mellow, full of vitality, fresh and sweet along with vine tea, and endless in aftertaste. The examples were tested and the data are shown in the following table:
TABLE 1 physicochemical indices of the pilot samples
The aroma of the test sample wine was analyzed by Gas Chromatography-Mass Spectrometer (GC-MS, Gas Chromatography-Mass Spectrometer), and the results are shown in FIG. 3 and Table 2. 31 aroma components, namely 16 ester compounds, 9 alcohol compounds and 2 phenolic substances, are detected in the pilot-scale production of the composite blueberry vine tea brewed beer. The main aroma component is from phenethyl alcohol in alcohol substances, which has fresh bread aroma and fresh and sweet rose-like flower aroma. The fragrance of the blueberry is ethyl laurate, and the fragrance is the faint scent of plants; linalool, the aroma of which is characterized by fruity and lavender aroma. The aroma derived from malt is 3 kinds, with the highest maltol content. The verification of the characteristic aroma in the wine sample and the combination of the sensory quality identification result prove that the blueberry flavor enhancement effect is better in the pilot test, and the test research on the compound blueberry vine tea brewed beer is significant.
TABLE 2 GC-MS analysis results of aroma components of the composite blueberry vine tea brewed beer
The storage method of the invention comprises the following steps: the health-care wine is stored in a cool and dry place, and is excellent in drinking after being refrigerated, excessive drinking is harmful, pregnant women should not drink the wine, impact is avoided, and burst is prevented.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The ampelopsis grossedentata and blueberry compound brewed beer is characterized by comprising the following raw materials in percentage by weight:
60-70% of water, 20-30% of malt, 0.5-1% of ampelopsis grossedentata, 10-15% of blueberry juice and peel residues, 0.05-0.1% of hops (knuduk), 0.1-0.2% of hops (Donkente Goldin), 0.05-0.1% of yeast, 2-8% of lactose and 0.005-0.015% of yeast nutrient salt.
2. The preparation process of the ampelopsis grossedentata and blueberry compound brewed beer is characterized by comprising the following steps of: the method comprises the following steps:
(1) crushing malt:
the malt includes 5 kinds of Pierson malt, smoked malt, crystallized malt, chocolate malt and black malt, and is pulverized by roller type malt pulverizer until the surface of malt is broken without breaking;
(2) saccharification:
firstly, injecting water into a saccharifying pot, raising the temperature to 52 ℃, starting feeding, slowly feeding malt into the saccharifying pot, stirring while feeding, uniformly mixing the materials and preventing the materials from caking;
secondly, after the material feeding is finished, saccharifying the malt, heating to 68 ℃, and keeping for 30 min; then heating to 72 ℃ and keeping for 30 min;
(3) and (3) filtering:
pouring the saccharified wort into a filter pot, standing for 10min, and naturally filtering; during filtering, the valve is slow firstly and then fast, and the first wheat juice is poured into the filter pot and then filtered again; opening the corresponding valve after the wort is clarified, and starting to collect the wort to the rotary tank;
adding water into the filtering pot, and continuously filtering until 100L of wort is filtered out;
thirdly, washing the grains with water of 78 ℃ after filtering; washing grains with 45L water for 3 times, and collecting 100L of mixed wort;
(4) boiling:
pouring the filtered wort into a saccharifying pot for boiling;
heating the wort to 100 ℃, and timing for 1 hour;
③ when the time is 15min, adding hop (Knoop) for the first time, keeping the boiling state; adding lactose when timing for 40 min; timing for 50min, adding flos Lupuli (Donkente Goldin) for the second time, and adding Ampelopsis grossedentata and yeast nutritive salt; timing for 55min, adding seaweed sheet, and timing until boiling for 1 h;
(5) and (3) precipitation:
after boiling, pouring the wort in the mash kettle to a whirlpool tank, whirlpool precipitating, and standing for 10 min;
(6) and (3) cooling:
pouring wort in the rotary tank into a fermentation tank through a plate heat exchanger, wherein the temperature of the plate heat exchanger is kept at 10-12 ℃, and after the temperature is stable, 0.5-1L of oxygen is introduced from a pipe orifice at the top end of the plate heat exchanger;
(7) fermentation:
firstly, standing for a little after wort is poured into a fermentation tank;
secondly, selecting full blueberry fruits without mechanical damage, performing cold juicing by using a juicer to obtain blueberry juice and peel residues, and adding the treated blueberry juice and peel residues into a fermentation tank; adding yeast (Fermentis S-04);
thirdly, after 10min, introducing 0.5-1L of oxygen from the bottom of the front fermentation tank again, and standing for fermentation at about 12 ℃;
during fermentation, monitoring beer indexes every day: temperature, pressure, pH, brix, specific gravity, etc.;
closing a pressure valve to start pressure rise when the sugar degree is reduced to 4-5, and keeping the pressure at 0.1-0.12 MPa;
when the sugar degree is reduced to 2.5-3, 1-time cooling at 1 ℃ is carried out every day, and when the temperature is reduced to 5-6 ℃, yeast discharge is started, and when the temperature reaches 2.5-3 ℃, the temperature is kept, and the mature beer is obtained after the storage for 1 week.
3. The preparation process of the ampelopsis grossedentata and blueberry compound brewed beer according to claim 2, which is characterized in that: the mass ratio of the Pearson malt, the smoked malt, the crystallized malt, the chocolate malt and the black malt in the step (1) is as follows: 8:7: 4.
4. The preparation process of the ampelopsis grossedentata and blueberry compound brewed beer according to claim 2, which is characterized in that: in the step (4), the mass ratio of the hop Knudk to the malt is 1: 410-1: 430; the mass ratio of the hop (Donkent Goldin) to the malt is 1: 220-1: 230.
5. The preparation process of the ampelopsis grossedentata and blueberry compound flavor-enhancing brewed beer according to claim 2, wherein the preparation process of the blueberry juice and the peel residues in the step (7) comprises the following steps: removing impurities from fresh mature blueberry, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzyme, and sterilizing.
6. The preparation process of the ampelopsis grossedentata and blueberry compound flavor-enhancing brewed beer according to claim 2, wherein in the step (7), the concentration of the raw wort is 18-20 ° P.
7. The preparation process of the ampelopsis grossedentata and blueberry compound flavor-enhancing brewed beer according to claim 2, wherein the alcoholic strength of the ampelopsis grossedentata and blueberry compound flavor-enhancing brewed beer is 4-5% vol.
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