CN114410399A - Pineapple red orange fresh beer and preparation method thereof - Google Patents
Pineapple red orange fresh beer and preparation method thereof Download PDFInfo
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 63
- 235000013405 beer Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 94
- 230000004151 fermentation Effects 0.000 claims abstract description 88
- 235000015205 orange juice Nutrition 0.000 claims abstract description 43
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 35
- 235000021307 Triticum Nutrition 0.000 claims abstract description 35
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 32
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- 238000005406 washing Methods 0.000 claims description 39
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- 150000003839 salts Chemical class 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000012797 qualification Methods 0.000 claims description 3
- IAKOZHOLGAGEJT-UHFFFAOYSA-N 1,1,1-trichloro-2,2-bis(p-methoxyphenyl)-Ethane Chemical compound C1=CC(OC)=CC=C1C(C(Cl)(Cl)Cl)C1=CC=C(OC)C=C1 IAKOZHOLGAGEJT-UHFFFAOYSA-N 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims description 2
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 240000006240 Linum usitatissimum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- -1 DPPH free radical Chemical class 0.000 description 2
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- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
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- 238000010791 quenching Methods 0.000 description 2
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- 244000018436 Coriandrum sativum Species 0.000 description 1
- 241000218671 Ephedra Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
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- 239000012141 concentrate Substances 0.000 description 1
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- 230000001276 controlling effect Effects 0.000 description 1
- KWGRBVOPPLSCSI-UHFFFAOYSA-N d-ephedrine Natural products CNC(C)C(O)C1=CC=CC=C1 KWGRBVOPPLSCSI-UHFFFAOYSA-N 0.000 description 1
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- 235000020006 fruit beer Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
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- KWGRBVOPPLSCSI-WCBMZHEXSA-N pseudoephedrine Chemical compound CN[C@@H](C)[C@@H](O)C1=CC=CC=C1 KWGRBVOPPLSCSI-WCBMZHEXSA-N 0.000 description 1
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Classifications
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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
- 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
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- 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
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
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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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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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
- C12C7/00—Preparation of wort
- C12C7/24—Clarifying beerwort between hop boiling and cooling
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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
- 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)
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- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides pineapple red orange fresh beer and a preparation method thereof, wherein the method comprises the following steps of firstly, preparing wort by using Pearson malt, burnt wheat, acidified malt and oatmeal; then preparing pineapple juice and red orange juice; boiling the wort and adding hops; and finally co-fermenting the wheat juice and the fruit juice to obtain the pineapple red orange fresh beer. According to the method, the fermentation characteristics of the pineapples and the red oranges are scientifically analyzed, the pineapples and the malt are reasonably matched, a specific saccharification fermentation process is adopted, the fruit flavor and the wheat flavor are fused and coordinated, the obtained fresh beer has the characteristics of strong fruit flavor, mellow wheat flavor, fine foam and pure taste, a large number of nutritional ingredients such as plant polyphenol in the pineapples and the red oranges are effectively reserved, and the excellent antioxidant effect is achieved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to pineapple red orange fresh beer and a preparation method thereof.
Background
Beer is the oldest alcoholic beverage in humans, the third beverage in the world after water and tea. Beer is introduced into China in the early twentieth century and belongs to an exotic wine variety. Beer is translated into Chinese Beer according to English Beer, called Beer, and is used up to now. The beer is low-alcohol wine saturated with carbon dioxide and brewed by using malt, hop and water as main raw materials and through the yeast fermentation.
The beer yield of China in recent years is always stable in the world first, and the beer production method has wide market prospect. From the world beer consumption situation, the state with high living standard also has high beer consumption standard, along with the development of the economy of China, the living standard of people is improved, and the health requirement, the taste requirement and the nutritional requirement on beer are also improved. At present, the types of beer produced in China are various, but the style is single, the taste is homogenized, and the fresh raw fine-brewed beer added with pineapple juice and red orange juice to increase the flavor and the nutrition is basically not available.
The prior art (CN101280252A) discloses a fruit juice beer, namely a fruit juice concocted beer, which increases different fruit flavors with strong fragrance, is sour, sweet and delicious, and increases various vitamins and fruit acids in fruits. However, the fruit juice beer is prepared by simple blending, the alcohol content of the beer is reduced, the fruit juice beer belongs to a beverage between fruit beverages and beer, the fruit juice beer is not fruit beer in the real sense, the fruit juice is not fermented, the nutrition and health care ingredients are not fully utilized, and the unique fruit fermentation flavor cannot be embodied.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides pineapple red orange fresh beer and a preparation method thereof. The obtained fresh beer has the characteristics of rich fruit flavor and mellow wheat flavor, effectively retains the components of plant polyphenol and the like in pineapple and red orange, and has excellent nutrition and health care effects.
The invention aims to provide a preparation method of pineapple red orange fresh beer.
The invention also aims to provide the pineapple red orange fresh beer prepared by the method.
The above purpose of the invention is realized by the following technical scheme:
the invention firstly provides a preparation method of pineapple red orange fresh beer, which comprises the following steps:
s1, crushing and mixing pearson malt, scorched wheat, acidified malt and oatmeal with water, adding calcium chloride to obtain mash, adjusting the pH of the mash to 6.0-6.5, and carrying out three-stage saccharification: saccharifying at 50-53 ℃ for 20-30 min, then saccharifying at 62-65 ℃ for 45-60 min, and finally saccharifying at 70-72 ℃ for 15-30 min; after saccharification is finished, raising the temperature to 76-80 ℃ after iodine trial qualification, filtering to obtain filtrate and wheat grains, and combining the filtrate and wheat grain washing water to obtain wort;
s2, peeling and cutting pineapple fruits, soaking the pineapple fruits in salt water containing citric acid, pulping the soaked pineapple fruits and filtering the pineapple fruits to obtain pineapple juice;
s3, preparing red orange juice with sugar content of 12-14 degrees BX;
s4, boiling the wort obtained in the step S1, and adding hops for one time in the boiling process, wherein the adding amount is 0.5kg/kLWheat juice(ii) a Adding powdered coriander seed at the end of boiling, with the addition amount of 25g/kLWheat juice(ii) a Boiling, performing rotary precipitation of wort, and adding flos Lupuli twice during rotary precipitation process, wherein the addition amount is 0.5kg/kLWheat juice(ii) a The boiling time is 60-65 min;
s5, cooling the wort after the rotary precipitation in the step S4, then oxygenating the wort into a fermentation tank, then adding S-33 yeast, performing main fermentation at 18-22 ℃, adding pineapple juice and red orange juice for the first time when the sugar degree of the fermentation liquor is reduced to 3.4-4.6 DEG P, and performing after-fermentation at 20-22 ℃; when the pressure in the fermentation tank is increased to 0.14-0.16 MPa and 1.5-1.8 times of the main fermentation time, reducing the temperature of the fermentation liquid to 7 ℃, adding pineapple juice and red orange juice for the second time under the condition of constant temperature and pressure, and maintaining for 24 hours; then cooling the fermentation liquid product to 5 ℃, maintaining for 24 hours, and finally cooling the fermentation liquid product to 0 ℃, and maintaining for 10-14 days; and carrying out post-treatment to obtain the pineapple red orange fresh beer.
According to the method, the fermentation characteristics of the pineapples and the red oranges are scientifically analyzed, the pineapples and the malt are reasonably matched, a specific saccharification fermentation process is adopted, the fruit flavor and the wheat flavor are fused and coordinated, the obtained fresh beer has the characteristics of strong fruit flavor, mellow wheat flavor, fine foam and pure taste, plant polyphenols in the pineapples and the red oranges are effectively reserved, the nutrition is rich, the effects of quenching thirst, regulating qi, relieving depression and helping digestion are achieved, and the important effects of resisting oxidation, resisting aging and the like can be achieved.
Preferably, the material-liquid ratio of the mash in the step S1 is 1 kg: 3.5-4.2L; most preferably 1 kg: 4L.
Preferably, the mass ratio of the Pearson malt, the scorched wheat, the acidified malt and the oatmeal is 120-125: 18-20: 9-10: 4 to 5. Most preferably 123: 19: 9.6: 4.6.
preferably, the addition amount of the calcium chloride in the step S1 is 180-200 g/kLFermented liquor。。
In step S1, the iodine test qualification is: pouring the saccharified mash into a funnel filled with filter paper to filter out clarified wort, pouring the wort into a glass vessel for 4-6 sampling points, and dripping 1 drop of fresh iodine solution with the mass concentration of 2% into each sample, wherein if all the sampled wort is not discolored, the saccharification is complete, and the iodine test is qualified.
Step S1 the filtering is: and by natural trickling filtration or pump suction, taking the lees layer as a filter medium, refluxing the primarily filtered wort until the wort is clear and transparent, and then filtering the clear wort into another container to realize the separation of the wheat lees and the wort in the mash.
Preferably, the wheat washing waste water in the step S1 is obtained by washing wheat waste for several times with the wheat waste water at 76-80 ℃, and preferably twice.
Preferably, in the step S2, the concentration of the salt in the saline solution containing citric acid is 0.4% to 0.5%, and the concentration of citric acid is 0.1% to 0.15%; the pineapple is fresh and mature, and is cleaned before peeling.
Preferably, the preparation of the red orange juice in the step S3 is as follows: taking concentrated red orange juice with sugar content of 50-70 degrees BX, adding sterile water for dilution, and blending into red orange juice with sugar content of 12-14 degrees BX; most preferably 13 ° BX.
Preferably, in the step S4, when the time for adding the primary hops is 55-60 min before the end of boiling, the primary hops are added with Magnus japonica hops; and the hop is added twice in the rotary precipitation process, namely adding Moxie hop and flax yellow rice wine flower.
Preferably, the S-33 yeast is added in an amount of 0.5 to 0.8kg/kL in step S5Wheat juice。
Preferably, in the step S5, the adding amount of the pineapple juice and the adding amount of the red orange juice for the first time are 245-250 kg/kL respectivelyWheat juice、78～80kg/kLWheat juice(ii) a The addition amounts of the pineapple juice and the red orange juice added for the second time are respectively 48.5-50 kg/kLWheat juice、19～20kg/kLWheat juice。
Preferably, the post-processing of step S5 includes removing impurities and canning.
The beer wort prepared by the process has the concentration of 12.8-13.2 degrees P, the alcoholic strength of more than or equal to 4.7% vol, the chroma of 8.0-10.5 EBC and the bitter taste quality of 9.2-10.5 IBU. The method effectively reserves a large amount of nutrient components and plant polyphenol in the pineapples and the red oranges, and has excellent nutrition and health care effects, so the pineapple red orange fresh beer prepared by the method also belongs to the protection scope of the invention.
Here, the steps S1, S2, and S3 may be performed simultaneously or separately, and there is no restriction on the order of the steps.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, the fermentation characteristics of the pineapples and the red oranges are scientifically analyzed, the pineapples and the malt are reasonably matched, a specific saccharification fermentation process is adopted, the fruit flavor and the wheat flavor are fused and coordinated, the obtained fresh beer has the characteristics of strong fruit flavor, mellow wheat flavor, fine foam and pure taste, a large amount of nutrient components and plant polyphenol in the pineapples and the red oranges are effectively reserved, the nutrition is rich, the effects of quenching thirst, regulating qi, relieving depression and helping digestion are achieved, and the oxidation resistance is excellent.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the examples in any way. The starting reagents employed in the examples of the present invention are, unless otherwise specified, those that are conventionally purchased.
Saccharomyces cerevisiae S-33 was purchased from Fermentis, France under the trade name SafAleTMS-33。
Pearson malt purchased from Castle malt, Belgium
A company.
The burnt wheat is obtained from Castle wheat malt of Belgium
A company.
Acidified malt was purchased from Castle malt, Belgium
A company.
Oatmeal was purchased from the juba institute, juba 32600, a favorite food distribution.
Coriander seeds were purchased from tai zhi, 32600, prefecture food distribution.
The red orange juice concentrate was purchased from Xiamen Ziguo food Co.
Magnus hops are available from Batehas (Beijing) trade company Limited.
Moses hop is available from Batehas (Beijing) trade company Limited.
Ephedra pseudoephedrine is purchased from Batehas (Beijing) trade company, Inc.
Example 1 preparation of pineapple Red orange fresh beer
(1) Preparation of wort: 123kg of Pierson malt, 19kg of scorched wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed and mixed with 620L of water with the temperature of 53 ℃, 120g of calcium chloride is added, the pH value is adjusted to be 6.2, the temperature of mash is kept at 51 ℃ for 25min, the mash is heated to 64 ℃ and kept at 50min, the mash is heated to 72 ℃ and kept at 20min, iodine test is carried out, the temperature is raised to 78 ℃ to be qualified, filtrate and spent grains are obtained by filtering, 175L of spent grain washing water with the temperature of 78 ℃ is added for carrying out primary spent grain washing, spent grain washing water is obtained by filtering, 175L of spent grain washing water with the temperature of 78 ℃ is added for carrying out secondary spent grain washing, spent grain washing water is obtained by filtering, and 845L of wort is obtained by combining the filtrate and the spent grain washing water.
(2) Preparing pineapple juice: 625kg of fresh ripe pineapple fresh fruits are taken, dirt on the surfaces of the peels of the pineapples is cleaned, the peels are cut off, the peels are removed, the pineapples are cut into blocks, the blocks are soaked in 250L of water containing 0.33kg of citric acid and 1.1kg of salt for 15min, the pineapple blocks are pulped to form juice, and the juice is filtered to obtain 248kg of pineapple juice.
(3) Preparing red orange juice: taking 17kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 78.5kg of red orange juice containing sugar 13 ° BX.
(4) Boiling the wort obtained in the step (1), adding 0.5kg of Magnumen hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after the boiling, adding 25g of powdered coriander seeds, performing rotary precipitation of the wort, and adding 0.5kg of Moses hops and 0.5kg of flax yellow wine flowers during the rotary precipitation. Cooling wort, oxygenating into a fermentation tank, adding S-33 fermentation yeast with the addition of 0.6kg, and fermenting at the main fermentation temperature of 20 ℃; detecting the sugar degree of the fermentation liquor every 8 hours, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 4.0 DEG P, sealing the fermentation tank, and performing after-fermentation, wherein the fermentation temperature is controlled at 21 ℃.
(5) Taking 125kg of fresh mature pineapple, cleaning dirt on the surface of the peel, cutting, removing the peel, cutting into pieces, soaking in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, pulping the pineapple pieces to form juice, and filtering the juice to obtain 50kg of pineapple juice.
(6) Taking 4.3kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 20kg of red orange juice containing sugar 13 ° BX.
(7) And (3) after the pressure in the fermentation tank in the step (4) is gradually increased to 0.15MPa and 1.6 times of the main fermentation time, cooling the fermentation liquid to 7 ℃, adding the pineapple juice and the red orange juice obtained in the steps (5) and (6) into the fermentation tank at the same temperature and pressure, maintaining for 24 hours, cooling the fermentation liquid to 5 ℃, maintaining for 24 hours, cooling the fermentation liquid to 0 ℃, storing for 14 days, removing impurities, and canning to obtain the finished product.
Example 2 preparation of pineapple Red orange fresh beer
(1) Preparation of wort: 123kg of Pierson malt, 19kg of scorched wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed and mixed with 620L of water at 53 ℃, 117g of calcium chloride is added, the pH value is adjusted to be 6.0, the temperature of mash is kept at 53 ℃, the temperature is kept for 30min, the mash is heated to 65 ℃, the temperature is kept for 60min, the mash is heated to 72 ℃, the temperature is kept for 30min, iodine test is carried out, the temperature is raised to 78 ℃, filtrate and spent grains are obtained by filtering, the spent grain washing water at 78 ℃ is added for carrying out primary spent grain washing, the spent grain washing water is obtained by filtering, 175L of spent grain washing water at 78 ℃ is added for carrying out secondary spent grain washing, the spent grain washing water is obtained by filtering, and the filtrate and the spent grain washing water are combined to obtain 836L of wort.
(2) Preparing pineapple juice: 625kg of fresh ripe pineapple fresh fruits are taken, dirt on the surfaces of the peels of the pineapples is cleaned, the peels are cut off, the peels are removed, the pineapples are cut into blocks, the blocks are soaked in 250L of water containing 0.33kg of citric acid and 1.1kg of salt for 15min, the pineapple blocks are pulped to form juice, and the juice is filtered to obtain 248kg of pineapple juice.
(3) Preparing red orange juice: taking 17kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 78.5kg of red orange juice containing sugar 13 ° BX.
(4) Boiling the wort obtained in the step (1), adding 0.5kg of Magnumen hops when boiling for 5min, stopping boiling when boiling for 65min, adding 750L of wort after boiling, adding 25g of powdered coriander seeds, performing rotary precipitation of the wort, and adding 0.5kg of Moses hops and 0.5kg of flax yellow wine flowers during the rotary precipitation. Cooling wort, oxygenating into a fermentation tank, adding S-33 fermentation yeast with the addition of 0.6kg, and fermenting at the main fermentation temperature of 20 ℃; detecting the sugar degree of the fermentation liquor every 8 hours, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 3.8 DEG P, sealing the fermentation tank, and performing after-fermentation, wherein the fermentation temperature is controlled at 20 ℃.
(5) Taking 125kg of fresh mature pineapple, cleaning dirt on the surface of the peel, cutting, removing the peel, cutting into pieces, soaking in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, pulping the pineapple pieces to form juice, and filtering the juice to obtain 50kg of pineapple juice.
(6) Taking 4.3kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 20kg of red orange juice containing sugar 13 ° BX.
(7) And (3) after the pressure in the fermentation tank in the step (4) is gradually increased to 0.14MPa and 1.5 times of the main fermentation time, cooling the fermentation liquid to 7 ℃, adding the pineapple juice and the red orange juice obtained in the steps (5) and (6) into the fermentation tank at the same temperature and pressure for 24 hours, cooling the fermentation liquid to 5 ℃, maintaining for 24 hours, cooling the fermentation liquid to 0 ℃, storing for 10 days, removing impurities, and canning to obtain the finished product.
Example 3 preparation of pineapple Red orange fresh beer
(1) Preparation of wort: 123kg of Pierson malt, 19kg of scorched wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed and mixed with 620L of water at 53 ℃, 124g of calcium chloride is added, the pH value is adjusted to be 6.5, the temperature of mash is kept at 53 ℃, the temperature is kept for 20min, the mash is heated to 65 ℃, the temperature is kept for 45min, the mash is heated to 72 ℃, the temperature is kept for 15min, an iodine test is carried out, the temperature is raised to 80 ℃ to be qualified, filtrate and spent grains are obtained by filtering, the spent grains washing water at 80 ℃ is added for carrying out primary spent grain washing, the spent grains washing water is obtained by filtering, 175L of spent grains washing water at 80 ℃ is added for carrying out secondary spent grain washing, the spent grains washing water is obtained by filtering, and the filtrate and the spent grains washing water are combined to obtain 848L of wheat juice.
(2) Preparing pineapple juice: 625kg of fresh ripe pineapple fresh fruits are taken, dirt on the surfaces of the peels of the pineapples is cleaned, the peels are cut off, the peels are removed, the pineapples are cut into blocks, the blocks are soaked in 250L of water containing 0.33kg of citric acid and 1.1kg of salt for 15min, the pineapple blocks are pulped to form juice, and the juice is filtered to obtain 256kg of pineapple juice.
(3) Preparing red orange juice: taking 16kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 80kg of red orange juice containing sugar 12 ° BX.
(4) Boiling the wort obtained in the step (1), adding 0.5kg of Magnumen hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after the boiling, adding 25g of powdered coriander seeds, performing rotary precipitation of the wort, and adding 0.5kg of Moses hops and 0.5kg of flax yellow wine flowers during the rotary precipitation. Cooling wort, oxygenating into a fermentation tank, adding S-33 fermentation yeast with the addition of 0.6kg, and fermenting at the main fermentation temperature of 20 ℃; detecting the sugar degree of the fermentation liquor every 8 hours, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 4.2 DEG P, sealing the fermentation tank, and performing after-fermentation, wherein the fermentation temperature is controlled at 22 ℃.
(5) Taking 125kg of fresh mature pineapple, cleaning dirt on the surface of the peel, cutting, removing the peel, cutting into pieces, soaking in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, pulping the pineapple pieces to form juice, and filtering the juice to obtain 50kg of pineapple juice.
(6) Taking 4.3kg of red orange concentrated juice containing sugar 60 ° BX, adding sterile water for dilution to obtain 20kg of red orange juice containing sugar 13 ° BX.
(7) And (3) after the pressure in the fermentation tank in the step (4) is gradually increased to 0.16MPa and 1.8 times of the main fermentation time, cooling the fermentation liquid to 7 ℃, adding the pineapple juice and the red orange juice obtained in the steps (5) and (6) into the fermentation tank at the same temperature and pressure, maintaining for 24 hours, cooling the fermentation liquid to 5 ℃, maintaining for 24 hours, cooling the fermentation liquid to 0 ℃, storing for 12 days, removing impurities, and canning to obtain the finished product.
Comparative example 1
The difference from example 1 is that: and (4) when the sugar degree is reduced to 3.1 DEG P in the step (4), adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank.
Comparative example 2
The difference from example 1 is that: and (4) when the sugar degree is reduced to 5.8 DEG P in the step (4), adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank.
Comparative example 3
The difference from example 1 is that: in the step (7), after the pressure in the fermentation tank in the step (4) is increased to 0.10MPa and 1.6 times of the main fermentation time, the temperature of the fermentation liquid is reduced to 7 ℃, and then the pineapple juice and the red orange juice obtained in the steps (5) and (6) are added into the fermentation tank in an isothermal and isobaric manner.
Comparative example 4
The difference from example 1 is that: in the step (7), after the pressure in the fermentation tank in the step (4) is increased to 0.20MPa and 1.6 times of the main fermentation time, the temperature of the fermentation liquid is reduced to 7 ℃, and then the pineapple juice and the red orange juice obtained in the steps (5) and (6) are added into the fermentation tank in an isothermal and isobaric manner.
Comparative example 5
The difference from example 1 is that: the fermentation temperature for the main fermentation in the step (4) was controlled at 25 ℃.
Comparative example 6
The difference from example 1 is that: the sugar content of red orange juice was 8 ° BX.
Comparative example 7
The difference from example 1 is that: step (1), preparation of wort: 123kg of Pierson malt, 19kg of scorched wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed and mixed with 620L of water with the temperature of 53 ℃, 127g of calcium chloride is added, the pH value is adjusted to be 6.2, the mash temperature is kept at 64 ℃ for heat preservation for 85min, iodine test is carried out, the temperature is raised to 78 ℃ after passing, filtrate and wheat grains are obtained by filtration, 175L of 78 ℃ of grain washing water is added for first grain washing, the wheat grain washing water is obtained by filtration, 175L of 78 ℃ of grain washing water is added for second grain washing, the wheat grain washing water is obtained by filtration, and the filtrate and the wheat grain washing water are combined to obtain 845L of wheat juice.
Comparative example 8
(1) Preparation of wort: 123kg of Pierson malt, 19kg of scorched wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed and mixed with 620L of water with the temperature of 53 ℃, 127g of calcium chloride is added, the temperature of mash is 51 ℃, the pH value is 6.2, the temperature is kept for 25min, the mash is heated to 64 ℃, the temperature is kept for 45min, the mash is heated to 72 ℃, the temperature is kept for 15min, an iodine test is carried out, the temperature is raised to 78 ℃, filtrate and spent grains are obtained by filtering, 175L of spent grain washing water with the temperature of 78 ℃ is added for carrying out primary spent grain washing, spent grain washing water is obtained by filtering, 175L of spent grain washing water with the temperature of 78 ℃ is added for carrying out secondary spent grain washing, spent grain washing water is obtained by filtering, and the filtrate and the spent grain washing water are combined to obtain 845L of wort.
(2) Preparing pineapple juice: 750kg of fresh ripe pineapple fresh fruits are taken, dirt on the surface of the peel is cleaned, the peel is cut, the peel is removed, the pineapple blocks are cut into pieces, the pineapple blocks are soaked in 300L of water containing 0.4kg of citric acid and 1.31kg of salt for 15min, the pineapple blocks are pulped to form juice, and the juice is filtered to obtain 298kg of pineapple juice.
(3) Preparing red orange juice: 21.3kg of red orange concentrated juice containing sugar 60 ° BX is taken and added with sterile water for dilution, and 98.5kg of red orange juice containing sugar 13 ° BX is obtained.
(4) Boiling the wort obtained in the step (1), adding 0.5kg of Magnumen hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after the boiling, adding 25g of powdered coriander seeds, performing rotary precipitation of the wort, and adding 0.5kg of Moses hops and 0.5kg of flax yellow wine flowers during the rotary precipitation. Cooling wort, oxygenating into a fermentation tank, adding S-33 fermentation yeast with the addition of 0.5kg, and fermenting at the main fermentation temperature of 20 ℃; detecting the sugar degree of the fermentation liquor every 8 hours, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 3.8 DEG P, sealing the tank, carrying out after-fermentation, controlling the fermentation temperature to be 21 ℃, gradually increasing the pressure in the fermentation tank to 0.15MPa, reducing the temperature of the fermentation liquor to 7 ℃, maintaining the temperature for 24 hours, then reducing the temperature of the fermentation liquor to 5 ℃, maintaining the temperature for 24 hours, finally reducing the temperature of the fermentation liquor to 0 ℃, carrying out cold storage for 14 days, discharging impurities and canning to obtain a finished product.
Experimental example 1 measurement of physical and chemical indicators of beer
The physical and chemical indexes of the beers prepared in examples 1 to 3 and comparative examples 1 to 8 were measured:
1. measurement method
(1) The alcohol content is measured by GB 5009.225-2016 (national standard for food safety wine) for measuring the concentration of ethanol.
(2) The concentration, the chromaticity and the bitter quality of the original wort are measured by GB/T4928 and 2008 beer analysis method.
2. Measurement results
The results of the physical and chemical index measurements are shown in Table 1. As can be seen from Table 1, the pineapple red orange fresh beer prepared in the examples 1-3 and the comparative examples 1-8 meets the national standard in terms of physical and chemical indexes and meets the design requirements.
TABLE 1 results of measurement of physical and chemical indexes
The concentration of the original wort in the pineapple red orange fresh beer obtained in the embodiment 1-3 of the invention reaches 12.8-13.2P, the alcoholic strength is more than or equal to 4.7 vol%, the chroma is 8.0-10.5 EBC, and the bitter taste quality is 9.2-10.5 IBU.
Experimental example 2 beer sensory evaluation
Sensory evaluation was performed on the beers prepared in examples 1 to 3 and comparative examples 1 to 8:
1. the sensory evaluation method is shown in Table 2.
TABLE 2 sensory evaluation method
2. Sensory evaluation results
The sensory evaluation results are shown in table 3. As can be seen from Table 3, the beer prepared in examples 1-3 of the present invention is orange yellow, cloudy, white and fine in foam, long-lasting in hanging on a cup, has a consistent fruit flavor and a rich wheat flavor, and has a pure and positive taste, a strong taste, no off-flavor and no off-flavor.
In the comparative examples 1-2, the problems of poor taste and flavor purity are caused by inappropriate control of fermentation sugar degree and can-sealing time.
Comparative examples 3 to 4 caused problems of low kosmotropic taste and reduced body thickness due to improper control of fermenter pressure.
Comparative example 5 the fermentation temperature of the main fermentation was not suitable, resulting in higher alcohol, rough fat and smell, and heavy yeast taste.
Comparative example 6 added orange juice with an inappropriate sugar content, resulting in a weaker, inconsistent, and unbalanced red orange flavor.
Comparative example 7 preparation of wort one-stage saccharification resulted in a thin body, reduced layering and affected foam retention.
Comparative example 8 the fruit juice was added at once, resulting in a decrease in fresh feeling of the fruit and a too dry taste.
TABLE 3 sensory evaluation results
Experimental example 3 beer active ingredient and efficacy measurement
1. Total polyphenol content testing method
See brochure in the beer industry.
2. Determination of antioxidant Activity
DPPH radical scavenging ability and ABTS cationic radical scavenging ability are expressed in terms of Trolox as a standard, and DPPH radical scavenging ability and ABTS cationic radical scavenging ability of a sample are expressed in terms of an amount (mmol/L) of water-soluble vitamin E contained in beer per liter.
3. Measurement results
The indexes and the results of the antioxidant property test of each beer sample are shown in Table 4. As can be seen from Table 4, the total phenol content of the fresh beer prepared in examples 1 to 3 reaches 408.05 to 424 mg.L-1The clearance rate of DPPH free radical reaches 2.18-2.21 mmol.L-1The ABTS cation free radical clearance rate reaches 4.38-4.39 mmol.L-1. The pineapple red orange fresh beer prepared by the schemes of the comparative examples 1 to 8 is inferior to the schemes of the examples 1 to 3 in the aspects of total phenol content and oxidation resistance.
TABLE 4 Total phenol content and antioxidant Activity assay
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The preparation method of the pineapple red orange fresh beer is characterized by comprising the following steps:
s1, crushing and mixing pearson malt, scorched wheat, acidified malt and oatmeal with water, adding calcium chloride to obtain mash, adjusting the pH of the mash to 6.0-6.5, and carrying out three-stage saccharification: saccharifying at 50-53 ℃ for 20-30 min, then saccharifying at 62-65 ℃ for 45-60 min, and finally saccharifying at 70-72 ℃ for 15-30 min; after saccharification is finished, raising the temperature to 76-80 ℃ after iodine trial qualification, filtering to obtain filtrate and wheat grains, and combining the filtrate and wheat grain washing water to obtain wort;
s2, peeling and cutting pineapple fruits, soaking the pineapple fruits in salt water containing citric acid, pulping the soaked pineapple fruits and filtering the pineapple fruits to obtain pineapple juice;
s3, preparing red orange juice with sugar content of 12-14 degrees BX;
s4, boiling the wort obtained in the step S1, and adding hops for one time in the boiling process, wherein the adding amount is 0.5kg/kLWheat juice(ii) a Adding powdered coriander seed at the end of boiling, with the addition amount of 25g/kLWheat juice(ii) a Boiling, performing rotary precipitation of wort, and adding flos Lupuli twice during rotary precipitation process, wherein the addition amount is 0.5kg/kLWheat juice(ii) a The boiling time is 60-65 min;
s5, cooling the wort after the rotary precipitation in the step S4, then oxygenating the wort into a fermentation tank, then adding S-33 yeast, performing main fermentation at 18-22 ℃, adding pineapple juice and red orange juice for the first time when the sugar degree of the fermentation liquor is reduced to 3.4-4.6 DEG P, and performing after-fermentation at 20-22 ℃; when the pressure in the fermentation tank is increased to 0.14-0.16 MPa and 1.5-1.8 times of the main fermentation time, reducing the temperature of the fermentation liquid to 7 ℃, adding pineapple juice and red orange juice for the second time under the condition of constant temperature and pressure, and maintaining for 24 hours; then cooling the fermentation liquid product to 5 ℃, maintaining for 24 hours, and finally cooling the fermentation liquid product to 0 ℃, and maintaining for 10-14 days; and carrying out post-treatment to obtain the pineapple red orange fresh beer.
2. The method of claim 1, wherein the mash of step S1 has a liquor-to-liquor ratio of 1 kg: 3.5-4.2L; the mass ratio of the Pearson malt, the scorched wheat, the acidified malt and the oatmeal is 120-125: 18-20: 9-10: 4 to 5.
3. The method according to claim 1, wherein the calcium chloride is added in an amount of 180 to 200g/kL in step S1Fermented liquor。
4. The method according to claim 1, wherein the concentration of the common salt in the common salt solution containing citric acid in step S2 is 0.4% to 0.5%, and the concentration of citric acid is 0.1% to 0.15%; the pineapple is fresh and mature, and is cleaned before peeling.
5. The method as set forth in claim 1, wherein the red orange juice preparation of the step S3 is: and taking concentrated red orange juice with sugar content of 50-70 degrees BX, adding sterile water for dilution, and blending to obtain the red orange juice with sugar content of 12-14 degrees BX.
6. The method according to claim 1, wherein the time of the primary hop addition in step S4 is 55-60 min before the wort is boiled, the primary hop addition is a Magnus addition hop; and the hop is added twice in the rotary precipitation process, namely adding Moxie hop and flax yellow rice wine flower.
7. The method according to claim 1, wherein the S-33 yeast is added in an amount of 0.5 to 0.8kg/kL in step S5Wheat juice。
8. The method as claimed in claim 1, wherein the first addition amounts of the pineapple juice and the red orange juice in the step S5 are 245-250 kg/kL respectivelyWheat juice、78～80kg/kLWheat juice(ii) a The addition amounts of the pineapple juice and the red orange juice added for the second time are respectively 48.5-50 kg/kLWheat juice、19～20kg/kLWheat juice。
9. The method of claim 1, wherein the post-processing of step S5 includes removing impurities and canning.
10. The pineapple red orange beer prepared by the method of any one of claims 1 to 9.
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| CN110938503A (en) * | 2019-12-31 | 2020-03-31 | 齐鲁工业大学 | Preparation method of roxburgh rose beer |
| CN112708518A (en) * | 2021-02-23 | 2021-04-27 | 广州南沙珠江啤酒有限公司 | Pineapple fruit beer and preparation method thereof |
| CN113186049A (en) * | 2021-04-14 | 2021-07-30 | 北京师范大学-香港浸会大学联合国际学院 | Clausena lansium fruity Gushi acid beer and preparation method thereof |
| CN113755261A (en) * | 2021-09-14 | 2021-12-07 | 青岛金口碑食品科技有限公司 | Passion fruit flavored ale beer brewing method |
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| CN115975753A (en) * | 2023-02-09 | 2023-04-18 | 广州南沙珠江啤酒有限公司 | Low-purine beer and preparation method thereof |
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