CN114369508B

CN114369508B - Brewing method of original brewing low-alcohol raspberry beer

Info

Publication number: CN114369508B
Application number: CN202210072529.9A
Authority: CN
Inventors: 贺秀丽; 葛峻伶; 谢鑫; 穆英健; 郭立芸; 宋玉梅; 贾凤超
Original assignee: Beijing Yanjing Beer Group Corp
Current assignee: Beijing Yanjing Beer Group Corp
Priority date: 2022-01-21
Filing date: 2022-01-21
Publication date: 2023-12-29
Anticipated expiration: 2042-01-21
Also published as: CN114369508A

Abstract

The invention discloses a brewing method of original brewing low-alcohol raspberry beer. The brewing method of the raspberry beer protected by the invention adopts the raw materials comprising raspberry juice and raw wort, and adopts the yeast of the Pacific type to ferment and brew the beer; the alcoholic strength of the raspberry beer is less than or equal to 2.5 percent vol, the sugar content of the raspberry juice is more than or equal to 300g/L, and the sugar content of the raw wort is 6.0+/-0.5 degrees P. The method can effectively control alcoholicity of raspberry beer, adjust the acid-sweet balance of the finished beer, and ensure the bubble retention of the product. Verification by 100L scale production: the raspberry beer obtained by the invention has the alcoholic strength less than or equal to 2.5% vol, clear and transparent appearance, rich raspberry aroma, moderate killing taste, coordinated entrance, sour and cool mouth, no other foreign flavor and suitability for being eaten together with rice or bread.

Description

Brewing method of original brewing low-alcohol raspberry beer

Technical Field

The invention relates to the field of bioengineering, in particular to a brewing method of original brewing low-alcohol raspberry beer.

Background

The Lude yeast belongs to non-Saccharomyces cerevisiae, can produce low-alcohol beer without subsequent treatment, but can only ferment glucose, fructose and sucrose, but can not ferment maltose and maltotriose, so that the residual sugar after fermentation has higher content, has sweet taste and influences on beer flavor, has no influence on fruit beer with fruit sweet taste, has slightly high sweet taste, is matched with the sour taste of fruits and lower alcohol degree, is sweet and sour, and is natural and sweet, and can be applied to the production of fruit beer.

The fruit beer is a beverage product which is rapidly popular at home and abroad in recent years, has the flavor of beer, has the nutrition and aroma of fruits and vegetables, has low alcoholic strength, and is deeply favored by consumers. Fruit beer is rich in variety, such as representative lindeman cherry wine, fuli strawberry beer, etc. The existing pineapple fruit beer, lemon fruit beer, hans fruit beer and the like basically belong to the prepared fruit beer, and are lack of fermented aroma and have to be improved in taste.

The raspberry is also called raspberry, march and april, contains a large amount of anti-aging substances such as vitamin C, E, superoxide dismutase, Y-aminobutyric acid and other anti-cancer substances such as tannic acid, wherein the content of vitamin E and tannic acid is the most of all fruits, and natural superoxide dismutase and vitamin E are excellent human body scavenger, can eliminate a large amount of harmful metabolic substances generated by human body, improve the immunity of the human body, radically improve the internal environment of the human body and achieve the purposes of maintaining beauty, keeping young and prolonging life; tannage acids are natural anticancer substances.

Disclosure of Invention

The invention aims to solve the technical problem of brewing raspberry beer or brewing original brewing low-alcohol juice beer.

In order to solve the technical problems, the invention provides a method for brewing raspberry beer. The method can adopt the raw materials comprising raspberry juice and raw wort, and adopts the step of fermenting and brewing the raspberry beer by using the yeast of the Lude class. The raspberry beer may have an alcoholicity of 2.5% vol. The raspberry juice may have a sugar content of 300g/L or more. The sugar content of the raw wort can be 6.0+/-0.5 DEG P.

In the above method, the raspberry juice may be added in an amount of 5% -10% of the total volume of the fermentation.

In the above method, the raspberry juice may be added in an amount of 5% of the total volume of the fermentation. The raspberry juice may have a sugar content of 374g/L.

The total volume of fermentation may be the total volume of the raspberry beer.

In the above method, the fermentation may be divided into main fermentation and post fermentation. The fermentation may include a step of fermenting the raw wort with the ludwigia marcescens until the fermentation liquid sugar degree is unchanged to complete main fermentation, and adding the raspberry juice to the fermentation liquid obtained by the main fermentation to perform post fermentation.

In the above method, the main fermentation may be performed at 15.+ -. 0.5 ℃ and 0 Mpa. The main fermentation time may be 65 hours. The post-fermentation can be carried out at 10+ -0.5deg.C and 0.15+ -0.02 Mpa. The post-fermentation time may be 79 hours.

The method described above may further comprise the step of preparing the raw wort, sweetener and syrup into a mixed wort. The preparation method of the mixed wort can comprise the following steps:

a1 Mixing barley malt and water for saccharification to obtain a mash, and filtering the mash to obtain a raw wort with a sugar content of 6.0+/-0.5 DEG P.

A2 Adding syrup and sweetener into the raw wort of A1), and boiling; rotating and precipitating after boiling to obtain mixed wort; the addition amount of the syrup is 1% -3% of the total volume of the fermentation; the addition amount of the sweetener is 5-10% of the total volume of the fermentation.

In the above method, the mixing ratio of the barley malt and water may be 1kg:3.5L. The total saccharification time period may be 120 minutes. The saccharification process can be carried out by maintaining the temperature at 38deg.C for 35min, and heating to 53.5deg.C for 25min; heating to 68 ℃ and preserving heat for 60min. The mash is not developed by iodine detection.

The syrup may be F55 fructose syrup. The sweetener may be 75% by mass maltose syrup.

In the above method, the addition amount of the fructose syrup in the preparation method of the mixed wort may be 2% of the total volume of fermentation. The maltose syrup may be added in an amount of 10% of the total volume of the fermentation. The raspberry beer may have an alcoholicity of 2.1% vol. The diacetyl content of the raspberry beer may be 0.09mg/L.

The diacetyl content in the raspberry beer described above may be 0.1mg/L or less.

The method of preparing a mixed wort as described above may further comprise the step of adding hops during said boiling. The hops can be Qingdao flowers.

Raspberry beer prepared by the method described above also falls within the scope of the present invention. The bitter taste value content of the raspberry beer can be 6.3BU, the pH value can be 3.2, the higher alcohol content can be less than or equal to 40mg/L, and the total ester content can be between 10 and 12mg/L.

In the above method, the total volume of fermentation may be the total volume of the raspberry beer.

Compared with the existing method for preparing fruit juice wine, the method for brewing raspberry beer provided by the invention has the following advantages:

1. the invention adopts raspberry concentrated juice with high sugar content (more than or equal to 300 g/L) and wheat juice with the temperature of 6.0+/-0.5 DEG P as raw materials, and uses the Pacific yeast for fermentation, wherein the alcoholic strength is less than or equal to 2.5 percent vol.;

2. the concentrated raspberry juice is added with 5-10% at the beginning of post fermentation, which is beneficial to the retention of the soaking property, killing taste and raspberry aroma of the product;

3. according to the adding amount of the concentrated raspberry juice and the sugar content of the wort, 1-3% of fructose syrup is supplemented in the wort preparation process, so that the normal proliferation of yeast is ensured, and the alcohol content (17-18 g/L monosaccharide generates 1% vol alcohol) is reasonably controlled;

4. by utilizing the characteristic that the yeast does not ferment maltose, 5-10% of maltose syrup is supplemented as sweetener, which is beneficial to the taste balance of the product.

The method provided by the invention adds syrup and sweetener in the preparation process of the mixed wort when brewing raspberry beer, adding yeast seed expanding liquid to initiate after cooling the mixed wort, adding concentrated raspberry juice when the sugar degree is unchanged, sealing a tank to boost pressure to enter post fermentation, and cooling and storing wine when diacetyl is less than or equal to 0.1mg/L. The yeast is road yeast, the syrup is F55 high fructose corn syrup, and the sweetener is malt syrup with the mass fraction of 75%. The method can effectively control alcoholicity of raspberry beer, adjust the acid-sweet balance of the finished beer, and ensure the bubble retention of the product. Verification by 100L scale production: the raspberry beer obtained by the invention has the alcoholic strength less than or equal to 2.5% vol, clear and transparent appearance, rich raspberry aroma, moderate killing taste, coordinated entrance, sour and cool mouth, no other foreign flavor and suitability for being eaten together with rice or bread.

Drawings

Fig. 1 is a picture of different types of fruit beer. The left graph is a low alcohol raspberry fruit beer, the middle graph is a low alcohol lemon fruit beer, and the right graph is a low alcohol passion fruit beer.

FIG. 2 is a graph of yeast proliferation. The ordinate indicates the fermentation time (min).

Fig. 3 is a diagram of a sensory evaluation radar. 7N represents low alcohol lemon fruit beer, 7S represents low alcohol raspberry fruit beer, and 7B represents low alcohol passion fruit beer.

Fig. 4 is a diagram of a sensory evaluation radar.

FIG. 5 is a flow chart of yeast cultivation

FIG. 6 is a flow chart of a saccharification process

FIG. 7 is a diagram showing the appearance and sensory evaluation of a product

Detailed Description

The following detailed description of the invention is provided in connection with the accompanying drawings that are presented to illustrate the invention and not to limit the scope thereof. The examples provided below are intended as guidelines for further modifications by one of ordinary skill in the art and are not to be construed as limiting the invention in any way.

The experimental methods in the following examples, unless otherwise specified, are conventional methods, and are carried out according to techniques or conditions described in the literature in the field or according to the product specifications. Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.

The passion fruit juice concentrate in the following examples has a sugar content of 246g/L, the lemon juice concentrate has a sugar content of 73g/L, the raspberry juice concentrate has a sugar content of 374g/L, and the three juice concentrates are available from Dele Biotechnology Inc. under the respective product numbers passion fruit juice concentrate 790050, lemon juice concentrate 826454, and raspberry juice concentrate 262022.

CAS No. of F55 fructose syrup in the following examples:69-79-4the molecular formula: c (C) ₁₂ H ₂₂ O ₁₁ Molecular weight: 342.2965 from Bolborona.

The maltose syrup of 75% by mass in the following examples is produced by Baolin Biotechnology, cat No. QR0256.

The malt in the examples below was derived from CBH australian grain limited.

Example 1 selection of type of raw fermented juice

1) Classifying according to the state of the juice concentrate and sugar content: A. semi-solid type represented by passion fruit juice concentrate, low sugar content (less than or equal to 100 g/L) liquid type represented by lemon juice concentrate, and high sugar content (more than or equal to 300 g/L) liquid type represented by raspberry juice concentrate (Table 1).

TABLE 1 characterization of different juice types

Type(s)	Representing a concentrated juice	Status of	Sugar content (g/L)
				Semi-solid type	Passion fruit	Semisolid (syrup)	246
Low sugar content liquids	Lemon	Liquid	73
				High sugar content liquids	Raspberry (Raspberry)	Liquid	374

2) The three types of fruit juice concentrated juice are diluted by water and then are evaluated, the primary adding proportion of the concentrated juice in the fermented wort is determined to be 10% v/v (volume ratio) according to the comprehensive scores of acidity, sweetness, aroma, taste and the like, the three types of fruit juice concentrated juice and wort with the sugar degree of 7 DEG P are respectively and uniformly mixed according to the volume ratio, and the mixture of the three types of fruit juice concentrated juice and wort is subjected to a fruit juice brewing fermentation experiment.

The wort with sugar degree of 7 DEG P is obtained by diluting 14 DEG P wort produced by Beijing Yanjing beer Co., ltd. The preparation method of the 14 DEG P wort produced by Beijing Yanjing beer Co., ltd comprises the following steps: the gelatinization pot is used for feeding according to the ratio of rice to water of 1:4.1; the mashing pot was dosed with malt and water in a ratio of 1:3.0. Stirring in the whole process of gelatinization, maintaining the temperature of gelatinization at 98deg.C and saccharification at 68deg.C, respectively performing iodine detection, filtering, boiling, cooling, and fermenting in a fermenter to obtain 14°P wort.

3) Supplementing 2% (volume ratio) of F55 fructose corn syrup into wort to obtain a culture medium; the method comprises the steps of inoculating the ludwigia martensii TUM SL17 (Saccharomyces ludwigii, which is derived from German yeast banks and is called ludwigia martensii hereinafter) into a culture medium, culturing for 24 hours step by step, and collecting fermentation liquor, wherein the fermentation liquor is the ludwigia martensii culture liquor.

4) Removing supernatant from the culture solution, and collecting yeast mud (content of Lude yeast 82.2X10) ⁶ cfu/mL), inoculating yeast paste (300 mL) into measuring cylinders added with the three fruit juice and wort mixtures of 2L step 2), performing constant temperature main fermentation (main fermentation time is 78 hours) at normal pressure (0 MPa) and 15 ℃, and controlling the inoculation amount to be (10-12) multiplied by 10 ⁶ cfu/mL, when apparent sugar degree is unchanged and yeast number is increased≤10×10 ⁶ When cfu/mL, the primary fermentation is finished to obtain a primary fermentation product; sub-packaging the main fermentation product into clamp bottles, sealing the clamp bottles at a constant temperature of 10 ℃ for 7d of fermentation, cooling to 5 ℃ for 1d, cooling to 0 ℃ for 7d of wine storage, and obtaining the original brewing low-alcohol fruit beer products of three fruit juice concentrate types in a laboratory stage;

5) Sensory evaluation was performed on the three low-alcohol fruit beer products obtained in the above step 4) according to the sensory evaluation score table of table 2: the high sugar content liquid concentrate fruit beer is superior to the other two in appearance and aroma (figure 3); semi-solid concentrated juice fruit beer is better evaluated in terms of mouthfeel and taste, but wine body is turbid, and precipitation is serious (figure 1); the low sugar liquid concentrate fruit beer has a low score in all aspects. In combination with the yeast growth (FIG. 2), the high sugar liquid concentrate juice is finally selected for brewing of raw juice beer.

Table 2 fruit juice beer sensory evaluation scoring table

Note that: 7N represents low alcohol lemon fruit beer, 7S represents low alcohol raspberry fruit beer, and 7B represents low alcohol passion fruit beer.

Example 2 optimization of juice addition

1) Diluting the raspberry concentrated juice with 7 DEG P wort, and evaluating, wherein the optimized proportion of the concentrated juice is determined according to the comprehensive scores of acidity, sweetness, aroma, taste and the like, namely the volume of the raspberry concentrated juice added into the wort is 5% of the volume of the wort;

2) Two different adding modes of the concentrated juice are designed (a. Adding of primary ferment; b. post-fermentation addition), mode b, in order to ensure normal yeast proliferation, supplements fructose syrup during the main fermentation, so that the fructose syrup is consistent with the main fermentation process in mode a.

3) Supplementing 2% of wheat juice volume of F55 high fructose corn syrup, and culturing the Lude yeast until the number of yeasts reaches the inoculation amount requirement.

4) Removing supernatant from the culture solution, and collecting yeast mud 500mL (content of Lepidium yeast 126×10) ⁶ cfu/mL), respectively carrying out fermentation by the following two fruit juice adding methods:

a. adding main fermentation: 200mL of yeast paste is inoculated into 2L of a measuring cylinder of the mixture of the raspberry concentrated juice and the wort in the step 1), main fermentation is carried out at the constant temperature and the normal pressure (0 MPa) of 15 ℃, and the inoculation amount is controlled to be (10-12) multiplied by 10 ⁶ cfu/mL, when apparent sugar degree is unchanged and yeast number is less than or equal to 10 multiplied by 10 ⁶ When cfu/mL, finishing the primary fermentation; performing post fermentation at 10deg.C for 7d, cooling to 5deg.C, maintaining for 1d, cooling to 0deg.C, and storing wine for 7d to obtain low-alcohol raspberry fruit beer product in laboratory stage;

b. post fermentation adding: 200mL of yeast slurry is inoculated into a 2L measuring cylinder added with a mixture of wort and F55 fructose syrup (F55 fructose syrup accounts for 2 percent of the volume of the wort), main fermentation is carried out at a constant temperature and under normal pressure (0 MPa) at 15 ℃, and the inoculation amount is controlled to be (10-12) multiplied by 10 ⁶ cfu/mL, when apparent sugar degree is unchanged and yeast number is less than or equal to 10 multiplied by 10 ⁶ When cfu/mL, finishing the primary fermentation; adding raspberry concentrated juice accounting for 5% of the volume of the main fermentation product into the main fermentation product, mixing uniformly, packaging into a clamp bottle, pressing and naturally pressurizing at 10 ℃ for 7d of fermentation, cooling to 5 ℃ for 1d, cooling to 0 ℃ and storing wine for 7d, thus obtaining the low-alcohol raspberry fruit beer product in the laboratory stage.

5) And (3) performing index detection and sensory evaluation on the low-alcohol fruit beer product: the post-fermentation addition process is favorable for the reduction of diacetyl and the generation of alcohol ester aroma substances (Table 3), is favorable for the foam retention of the product, and can increase the killing taste and skeleton feel of the finished wine, but has heavier acid feel (figure 4).

TABLE 3 product index detection results

EXAMPLE 3 brewing of Low alcohol raspberry beer (100L Scale)

In order to balance the sour feel of the product, the sweetener is supplemented in the brewing process, and the characteristic that the road yeast does not ferment maltose is utilized, wherein the sweetener is maltose syrup with the mass fraction of 75%.

1) Supplementing F55 fructose syrup into fructose syrup in 7°P wortThe culture medium is obtained with the volume of 2% (v/v volume ratio), the ludwigia marcescens is inoculated into the culture medium for gradual expansion culture at 25 ℃, and the expansion culture flow is shown in figure 5. Collecting the culture-expanding fermentation liquid, wherein the fermentation liquid is a Lude yeast liquid, and the Lude yeast content in the Lude yeast liquid is 79×10 ⁶ cfu/mL。

2) Saccharification: adding barley malt 8.4kg and water 30L into a saccharification pot, mixing, adding barley malt (namely barley malt: water) with a ratio of material to water of 1:3.5 (1 kg: 3.5L), saccharifying for 120min according to the process of figure 6, namely preserving heat for 35min at 38 ℃, and heating to 53.5 ℃ and preserving heat for 25min; heating to 68deg.C, maintaining for 60min to obtain a mixture as a mash, detecting iodine without color development, and filtering.

3) And (3) filtering: filtering the mash in the step 2), wherein the temperature of the distilled water is 78 ℃, the residual sugar content of the distilled water is controlled to be 1.0-1.5 DEG P, and the filtrate obtained after filtering by adding the distilled water is the original wort, and the sugar concentration of the original wort is controlled to be 6.0+/-0.5 DEG P.

4) Boiling: in the step 3), 10L (10% total volume of fermentation liquid) of maltose syrup (75% mass fraction of maltose syrup) and 2L (2% total volume of fermentation liquid) of fructose syrup (F55 fructose syrup) are added into 75L of raw wort, and the mixture is boiled for 70min, and 28.7g of Qingdao big flower (Gansuya Cheng Luxin beer raw materials group Co., ltd., product No. 2019121401) is added when the mixture is boiled for 10 min.

5) Rotary precipitation: rotating and precipitating for 20min after boiling to obtain mixed wort 80L with sugar degree of 20.6°P;

6) Feeding wort into a pot: cooling 80L of the mixed wort to 13+/-0.5 ℃ and sending the cooled wort into a fermentation tank; properly oxygenating in the tank feeding process; the step of adding the liquid of the road class yeast obtained in the step 1) into the wort in the process of canning, so that the inoculation amount of the road class yeast is 10-12 multiplied by 10 ⁶ cfu/mL；

7) Fermentation: naturally heating the mixed wort to 15+/-0.5 ℃, and performing constant-temperature (15 ℃) fermentation under normal pressure (0 MPa); when the sugar degree is unchanged, the main fermentation is completed (the main fermentation time is 65 hours) to obtain main fermentation broth; adding 5L (5% total volume of fermentation broth) of raspberry concentrated juice (sugar content 374g/L,68 DEG Bx) into the main fermentation broth, sealing the tank to naturally raise the pressure in the tank to 0.15+ -0.02 MPa, cooling to 10deg.C, and performing post fermentation, wherein when diacetyl is less than or equal to 0.1mg/L, the post fermentation is completed (the post fermentation time is 79 hours). Cooling and storing the wine to obtain the low-alcohol raspberry beer.

The low-alcohol raspberry beer obtained in this example was subjected to sensory evaluation according to table 2, and its main physicochemical flavor index was measured with reference to GB/T4928-2008 annex C, the organic acid reference "study on influencing factors of organic acid content of beer" (Xing Baoli, lin Zhiping, gu Fengchao, etc.), the flavor substance reference "key technique for accurately measuring volatile components of beer by automatic headspace gas chromatography" (Wang Lina, cui Weiwei), and the results showed that: the alcohol content of the low-alcohol raspberry beer is 2.1%vol, the diacetyl content is 0.09mg/L, the pH value is 3.2, the bitter taste value is 6.3BU, the higher alcohol content is less than or equal to 40mg/L, and the total ester content is 10-12 mg/L; the appearance is clear ruby red, the color of raspberry is durable, the wine body is clean, the raspberry aroma is intense, the mouth is coordinated, and the wine is sour and cool (fig. 7 and table 4). The main physicochemical flavor indexes are as follows:

TABLE 4 Main physicochemical flavor index

The present invention is described in detail above. It will be apparent to those skilled in the art that the present invention can be practiced in a wide range of equivalent parameters, concentrations, and conditions without departing from the spirit and scope of the invention and without undue experimentation. While the invention has been described with respect to specific embodiments, it will be appreciated that the invention may be further modified. In general, this application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. The application of some of the basic features may be done in accordance with the scope of the claims that follow.

Claims

1. A method for brewing raspberry beer, which is characterized in that: the method comprises the steps of fermenting raspberry juice and raw wort materials by using a road yeast to brew beer; the raspberry beer has an alcoholicity of 2.5% vol or less; the sugar content of the raspberry juice is more than or equal to 300g/L, and the sugar content of the raw wort is 6.0+/-0.5 DEG P;

the adding amount of the raspberry juice is 5% -10% of the total volume of the fermentation;

the method comprises the steps of preparing the raw wort, sweetener and syrup into a mixed wort; the preparation method of the mixed wort comprises the following steps:

a1 Mixing barley malt and water for saccharification to obtain a mash, and filtering the mash to obtain raw wort with a sugar content of 6.0+/-0.5 DEG P;

a2 Adding syrup and sweetener into the raw wort of A1), and boiling; rotating and precipitating after boiling to obtain mixed wort; the addition amount of the syrup is 1% -3% of the total volume of the fermentation; the addition amount of the sweetener is 5-10% of the total volume of the fermentation;

the syrup is F55 high fructose corn syrup; the sweetener is malt syrup with the mass fraction of 75%;

the fermentation is divided into main fermentation and post-fermentation, wherein the fermentation comprises the steps of utilizing the road yeast to ferment the mixed wort until the sugar degree of fermentation liquor is unchanged, adding the raspberry juice into the fermentation liquor obtained by the main fermentation, and carrying out post-fermentation;

the main fermentation is carried out at 15+/-0.5 ℃ and 0 Mpa; the post-fermentation is carried out at 10+ -0.5 deg.C and 0.15+ -0.02 Mpa.

2. The method according to claim 1, characterized in that: the adding amount of the raspberry juice is 5% of the total volume of the fermentation; the sugar content of the raspberry juice is 374g/L.

3. The method according to claim 1 or 2, characterized in that: in the preparation method of the mixed wort, the addition amount of the fructose syrup is 2% of the total volume of the fermentation; the addition amount of the maltose syrup is 10% of the total volume of the fermentation; the raspberry beer has an alcoholicity of 2.1% vol.; the diacetyl content of the raspberry beer is 0.09mg/L.

4. The method according to claim 1 or 2, characterized in that: the diacetyl content in the raspberry beer is less than or equal to 0.1mg/L.

5. Raspberry beer produced by the method of any one of claims 1-4, having a bitter taste value of 6.3BU, a pH of 3.2, a higher alcohol content of 40mg/L or less, and a total ester content of 10-12 mg/L.