CN114410399B - 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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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- 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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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
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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
- C12C11/003—Fermentation of beerwort
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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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the 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
- C12C7/04—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)
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- 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 steps of firstly preparing wort by pearson malt, jiao Xiangxiao wheat, acidified malt and oatmeal; then preparing pineapple juice and red orange juice; boiling wort and adding hops; and finally, co-fermenting the wort and the fruit juice to obtain the pineapple red orange fresh beer. The invention scientifically analyzes the fermentation characteristics of pineapple and red orange, reasonably matches the pineapple and red orange with malt, adopts a specific saccharification and fermentation process to ensure that the fruit flavor and wheat flavor are fused and coordinated, and the obtained fresh beer has the characteristics of rich fruit flavor, mellow wheat flavor, fine foam and pure taste, effectively retains a large amount of nutrient components such as plant polyphenol in pineapple and red orange, and has excellent antioxidation effect.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to pineapple red orange fresh beer and a preparation method thereof.
Background
Beer is the oldest alcoholic beverage of humans, the third beverage in world consumption after water and tea. Beer was introduced into China in the early twentieth century, and belongs to an exotic wine species. Beer is translated into Chinese "Beer" according to English Beer, which is called "Beer", and is used until now. Beer is prepared from malt, hop and water as main raw materials by fermenting with yeast to obtain low alcoholicity wine saturated with carbon dioxide.
The beer yield in recent years in China is always the first in the world, and the method has a broad market prospect. From the world beer consumption situation, the beer consumption level is also high in countries with high living standard, and along with the development of economy in China, the living standard of people is improved, and the health requirement, taste requirement and nutrition requirement of beer are also improved. At present, the types of the domestic beer are various, but the style is relatively single, the taste tends to be homogeneous, and the fresh and raw refined beer added with pineapple juice and red orange juice for increasing the flavor and nutrition is basically absent.
The prior art (CN 101280252A) discloses a fruit juice beer, namely fruit juice blended beer, which has the advantages of adding different fruit flavors with strong fragrance, being sweet and sour, and increasing various vitamins and fruit acids in fruits. However, the fruit juice beer is prepared by simple blending, reduces the alcohol content of the beer, belongs to a beverage between fruit beverage and beer, is not fruit beer in the true sense, and the fruit juice is not fermented, so that nutrition and health care ingredients are not fully utilized, and unique fruit fermentation flavor cannot be represented.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide pineapple red orange fresh beer and a preparation method thereof. The obtained fresh beer has the characteristics of rich fruit fragrance and mellow wheat fragrance, effectively retains the plant polyphenol and other components in pineapple and red orange, and has excellent nutrition and health care effects.
The primary aim of the invention is to provide a preparation method of pineapple red orange fresh beer.
The invention also aims to provide pineapple red orange fresh beer prepared by the method.
The above object of the present invention is achieved by the following technical solutions:
The invention firstly provides a preparation method of pineapple red orange fresh beer, which comprises the following steps:
S1, crushing pearson malt, jiao Xiangxiao wheat, acidified malt and oatmeal, adding water, mixing, 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 deg.c for 20-30 min, saccharifying at 62-65 deg.c for 45-60 min and final saccharifying at 70-72 deg.c for 15-30 min; after saccharification is finished, iodine test is carried out, the temperature is raised to 76-80 ℃ and the mixture is filtered to obtain filtrate and spent grains, and the filtrate and the spent grain washing water are combined to obtain wort;
S2, peeling pineapple fruits, cutting into pieces, soaking in saline water containing citric acid, pulping after soaking, and filtering 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 once in the boiling process, wherein the adding amount is 0.5kg/kL Wort ; when boiling is finished, adding coriander seeds which are ground into powder, wherein the adding amount is 25g/kL Wort ; performing rotary precipitation of wort after boiling, and adding hops twice in the rotary precipitation process, wherein the addition amount is 0.5kg/kL Wort ; the boiling time is 60-65 min;
S5, cooling the wheat juice subjected to the rotary precipitation in the step S4, then oxygenating the cooled wheat juice into a fermentation tank, 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 fermentation liquid is reduced to 3.4-4.6 DEG P, and performing post fermentation at 20-22 ℃; after the pressure in the fermentation tank rises to 0.14-0.16 MPa and 1.5-1.8 times of main fermentation time, the temperature of the fermentation liquid is reduced to 7 ℃, and pineapple juice and red orange juice are added for the second time under isothermal and isobaric conditions, and the fermentation liquid is maintained for 24 hours; then cooling the fermentation liquor to 5 ℃ for 24 hours, and finally cooling the fermentation liquor to 0 ℃ for 10-14 days; and (5) post-processing to obtain the pineapple red orange fresh beer.
The invention reasonably matches the pineapple and red orange with malt by scientifically analyzing the fermentation characteristics of the pineapple and red orange, adopts a specific saccharification and fermentation process to ensure that the fruit flavor and wheat flavor are fused and coordinated, and the obtained fresh beer has the characteristics of rich fruit flavor, mellow wheat flavor, fine foam and pure taste, effectively retains the plant polyphenol in the pineapple and red orange, has rich nutrition, has the effects of quenching thirst, regulating qi, resolving depression, promoting digestion, and also has important effects of antioxidation, anti-aging and the like.
Preferably, the 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 pilson malt, jiao Xiangxiao wheat, acidified malt and 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/kL Mash liquor . .
The iodine qualification in the step S1 is as follows: pouring the mash into a funnel with filter paper to filter out clarified wort, pouring the wort into a glass dish for 4-6 sampling points, taking 1 drop of fresh iodine solution with mass concentration of 2% for each sample, and dripping, if all the sampled wort is not discolored, indicating that saccharification is complete, and the iodine test is qualified.
The filtering in the step S1 is as follows: the method comprises the steps of naturally trickling filtration or pumping, taking a vinasse layer as a filtering medium, refluxing the primarily filtered wort until the wort is clear and transparent, and filtering the clear wort into another container to realize the separation of the vinasse and the wort in the mash.
Preferably, the spent grain washing water in the step S1 is obtained by washing the spent grains with the spent grain washing water at 76-80 ℃ for several times, preferably for two times.
Preferably, in the step S2, the concentration of salt in the saline solution containing citric acid is 0.4% -0.5%, and the concentration of citric acid is 0.1% -0.15%; the pineapple is fresh and mature pineapple, and is cleaned before peeling.
Preferably, the preparation of the red orange juice in the step S3 comprises the following steps: taking concentrated red orange juice with the sugar content of 50-70 degrees BX, adding sterile water for dilution, and blending to obtain red orange juice with the sugar content of 12-14 degrees BX; most preferably 13 ° BX.
Preferably, in the step S4, when the time for adding the one hop is 55-60 min before the boiling is finished, the one hop is Ma Genu hops; the two hops are sequentially added in the rotary precipitation process, namely Moxi hops and flax yellow wine flowers.
Preferably, the S-33 yeast in the step S5 is added in an amount of 0.5-0.8 kg/kL Wort .
Preferably, the addition amount of pineapple juice and red orange juice added for the first time in the step S5 is 245-250 kg/kL Wort 、78～80kg/kL Wort respectively; the addition amount of pineapple juice and red orange juice added for the second time is 48.5-50 kg/kL Wort 、19～20kg/kL Wort respectively.
Preferably, the post-treatment in step S5 includes impurity removal and canning.
The concentration of the beer raw wort prepared by the process reaches 12.8-13.2 DEG P, the alcoholic strength is more than or equal to 4.7%vol, the chromaticity is 8.0-10.5 EBC, and the bittering matter is 9.2-10.5 IBU. The pineapple red orange fresh beer prepared by the method also needs to be within the protection scope of the invention.
The steps S1, S2, and S3 may be performed simultaneously or separately, and the order of the steps may not be limited.
Compared with the prior art, the invention has the beneficial effects that:
the invention reasonably matches the pineapple and red orange with malt by scientifically analyzing the fermentation characteristics of the pineapple and red orange, adopts a specific saccharification and fermentation process to ensure that the fruit flavor and the wheat flavor are fused and coordinated, and the obtained fresh beer has the characteristics of rich fruit flavor, mellow wheat flavor, fine foam and pure taste, effectively retains a large amount of nutrient components and plant polyphenol in the pineapple and red orange, has rich nutrition, has the effects of quenching thirst, regulating qi, resolving depression and promoting digestion, and has excellent oxidation resistance.
Detailed Description
The invention will be further described with reference to the following specific embodiments, but the examples are not intended to limit the invention in any way. Raw materials reagents used in the examples of the present invention are conventionally purchased raw materials reagents unless otherwise specified.
The fermenting yeast S-33 is available from FERMENTIS, france under the trade name SafAle TM S-33.
Pierce malt was purchased from Belgium Castle malt CastleCompanies.
Jiao Xiangxiao wheat was purchased from Castle malt Castle, belgiumCompanies.
Acidified malt was purchased from belgium Castle malt CastleCompanies.
Oatmeal is purchased from a food market place in smoke station Chefoo area.
Coriander seeds were purchased from a food market place at the tobacco stand Chefoo area.
Red orange juice concentrate was purchased from Xiamen fruit foods limited.
Ma Genu hops were purchased from butcher's trade company, beijing.
The moxihop was purchased from butcher's trade company, beijing.
The ephedra hops were purchased from butcher's trade company, beijing.
Example 1 preparation of pineapple red orange fresh beer
(1) Preparation of wort: 123kg of pilsen malt, 19kg of Jiao Xiangxiao wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed, mixed with water at the temperature of 620L 53 ℃, added with 120g of calcium chloride, adjusted to pH 6.2, kept at the temperature of 51 ℃ for 25min, heated to 64 ℃, kept at the temperature for 50min, heated to 72 ℃ and kept at the temperature for 20min, iodine test is carried out, qualified, heated to 78 ℃, filtered to obtain filtrate and spent grains, added with 175L of spent grain washing water at the temperature of 78 ℃ for first spent grain washing, filtered to obtain spent grain washing water, added with 175L of spent grain washing water at the temperature of 78 ℃ for second spent grain washing, filtered to obtain spent grain washing water, and combined filtrate and spent grain washing water to obtain 845L of spent grains.
(2) Preparing pineapple juice: 625kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, 250L of water containing 0.33kg of citric acid and 1.1kg of salt is put into the pieces for soaking for 15min, the pieces of pineapple are pulped to form juice, and 248kg of pineapple juice is obtained by filtering the juice.
(3) Preparation of red orange juice: 17kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so that 78.5kg of red orange juice containing 13 degrees BX of sugar is obtained.
(4) Boiling the wort obtained in the step (1), adding 0.5kg Ma Genu hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after boiling, adding 25g of coriander seeds ground into powder, performing rotary precipitation of the wort, and adding 0.5kg of moxiella hops and 0.5kg of flax yellow wine flowers in the rotary precipitation process. Cooling wort, oxygenating, adding S-33 fermenting yeast with an addition amount of 0.6kg, and fermenting at 20 deg.C; detecting the sugar degree of fermentation liquor every 8 hours, and when the sugar degree is reduced to 4.0 ℃ P, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank, sealing the fermentation tank, and performing post fermentation, wherein the fermentation temperature is controlled at 21 ℃.
(5) 125Kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, and the pieces are soaked in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, the pieces are pulped to form juice, and the juice is filtered to obtain 50kg of pineapple juice.
(6) 4.3Kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so as to obtain 20kg of red orange juice containing 13 degrees BX of sugar.
(7) And (3) gradually increasing the pressure in the fermentation tank in the step (4) to 0.15MPa for 1.6 times of the main fermentation time, then reducing the temperature of the fermentation liquor to 7 ℃, adding the pineapple juice and red orange juice obtained in the steps (5) and (6) into the fermentation tank at isothermal and isobaric pressure, maintaining for 24 hours, then reducing the temperature of the fermentation liquor to 5 ℃, maintaining for 24 hours, finally reducing the temperature of the fermentation liquor to 0 ℃ for cold storage, maintaining for 14 days, discharging impurities and canning to obtain a finished product.
Example 2 preparation of pineapple red orange fresh beer
(1) Preparation of wort: 123kg of pilsen malt, 19kg of Jiao Xiangxiao wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed, mixed with water at the temperature of 620L 53 ℃, added with 117g of calcium chloride, adjusted to pH 6.0, kept at the temperature of 53 ℃ for 30min, heated to 65 ℃, kept at the temperature for 60min, heated to 72 ℃ and kept at the temperature for 30min, iodine test is carried out, qualified, heated to 78 ℃, filtered to obtain filtrate and spent grains, added with spent grain washing water at the temperature of 78 ℃ for first spent grain washing, filtered to obtain spent grain washing water, added with 175L of spent grain washing water at the temperature of 78 ℃ for second spent grain washing, filtered to obtain spent grain washing water, and the filtrate and the spent grain washing water are combined to obtain 836L of spent grains.
(2) Preparing pineapple juice: 625kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, 250L of water containing 0.33kg of citric acid and 1.1kg of salt is put into the pieces for soaking for 15min, the pieces of pineapple are pulped to form juice, and 248kg of pineapple juice is obtained by filtering the juice.
(3) Preparation of red orange juice: 17kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so that 78.5kg of red orange juice containing 13 degrees BX of sugar is obtained.
(4) Boiling the wort obtained in the step (1), adding 0.5kg Ma Genu hops when boiling for 5min, stopping boiling when boiling for 65min, adding 25g of coriander seeds which are ground into powder after boiling is 750L, performing rotary precipitation of the wort, and adding 0.5kg of moxibus hops and 0.5kg of flax yellow wine flowers in the rotary precipitation process. Cooling wort, oxygenating, adding S-33 fermenting yeast with an addition amount of 0.6kg, and fermenting at 20 deg.C; detecting the sugar degree of fermentation liquor every 8 hours, and when the sugar degree is reduced to 3.8 ℃, adding the pineapple juice and the red orange juice obtained in the steps (2) and (3) into a fermentation tank, sealing the fermentation tank, and performing post fermentation, wherein the fermentation temperature is controlled at 20 ℃.
(5) 125Kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, and the pieces are soaked in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, the pieces are pulped to form juice, and the juice is filtered to obtain 50kg of pineapple juice.
(6) 4.3Kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so as to obtain 20kg of red orange juice containing 13 degrees BX of sugar.
(7) And (3) gradually increasing the pressure in the fermentation tank in the step (4) to 0.14MPa for 1.5 times of the main fermentation time, then reducing the temperature of the fermentation liquor to 7 ℃, adding the pineapple juice and red orange juice obtained in the steps (5) and (6) into the fermentation tank at isothermal and isobaric pressure, maintaining for 24 hours, then reducing the temperature of the fermentation liquor to 5 ℃, maintaining for 24 hours, finally reducing the temperature of the fermentation liquor to 0 ℃ for cold storage, maintaining for 10 days, discharging impurities and canning to obtain a finished product.
Example 3 preparation of pineapple red orange fresh beer
(1) Preparation of wort: 123kg of pilsen malt, 19kg of Jiao Xiangxiao wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed, mixed with water at the temperature of 620L 53 ℃, added with 124g of calcium chloride, adjusted to pH 6.5, kept at the temperature of 53 ℃ for 20min, heated to 65 ℃, kept at the temperature of 45min, heated to 72 ℃ and kept at the temperature of 15min for iodine test, qualified, heated to 80 ℃, filtered to obtain filtrate and spent grains, added with distilled grain washing water at the temperature of 80 ℃ for first distilled grain washing, filtered to obtain distilled grain washing water, added with 175L distilled grain washing water at the temperature of 80 ℃ for second distilled grain washing, filtered to obtain distilled grain washing water, and combined filtrate and distilled grain washing water to obtain 848L of spent grain juice.
(2) Preparing pineapple juice: 625kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, 250L of water containing 0.33kg of citric acid and 1.1kg of salt is put into the pieces for soaking for 15min, the pieces of pineapple are pulped to form juice, and 256kg of pineapple juice is obtained by filtering the juice.
(3) Preparation of red orange juice: 16kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and sterile water is added for dilution, so that 80kg of red orange juice containing 12 degrees BX of sugar is obtained.
(4) Boiling the wort obtained in the step (1), adding 0.5kg Ma Genu hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after boiling, adding 25g of coriander seeds ground into powder, performing rotary precipitation of the wort, and adding 0.5kg of moxiella hops and 0.5kg of flax yellow wine flowers in the rotary precipitation process. Cooling wort, oxygenating, adding S-33 fermenting yeast with an addition amount of 0.6kg, and fermenting at 20 deg.C; detecting the sugar degree of fermentation liquor every 8 hours, adding pineapple juice and red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 4.2 ℃, sealing the tank, and performing post fermentation, wherein the fermentation temperature is controlled at 22 ℃.
(5) 125Kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, and the pieces are soaked in 50L of water containing 0.07kg of citric acid and 0.21kg of salt for 15min, the pieces are pulped to form juice, and the juice is filtered to obtain 50kg of pineapple juice.
(6) 4.3Kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so as to obtain 20kg of red orange juice containing 13 degrees BX of sugar.
(7) And (3) gradually increasing the pressure in the fermentation tank in the step (4) to 0.16MPa for 1.8 times of the main fermentation time, then reducing the temperature of the fermentation liquor to 7 ℃, adding the pineapple juice and red orange juice obtained in the steps (5) and (6) into the fermentation tank at isothermal and isobaric pressure, maintaining for 24 hours, then reducing the temperature of the fermentation liquor to 5 ℃, maintaining for 24 hours, finally reducing the temperature of the fermentation liquor to 0 ℃ for cold storage, maintaining for 12 days, discharging impurities and canning to obtain a finished product.
Comparative example 1
The difference from example 1 is that: and (3) 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 3.1 DEG P in the step (4).
Comparative example 2
The difference from example 1 is that: and (3) 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 5.8 DEG P in the step (4).
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 at isothermal and isobaric pressure.
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 at isothermal and isobaric pressure.
Comparative example 5
The difference from example 1 is that: the fermentation temperature of the main fermentation in the step (4) is controlled at 25 ℃.
Comparative example 6
The difference from example 1 is that: the sugar content of the red orange juice is 8 degrees BX.
Comparative example 7
The difference from example 1 is that: preparing wort in the step (1): 123kg of pilsen malt, 19kg of Jiao Xiangxiao wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed, mixed with water at the temperature of 620L 53 ℃, 127g of calcium chloride is added, the pH is adjusted to 6.2, the temperature of mash is kept at the temperature of 64 ℃ for 85min, iodine test is carried out, qualification is carried out, the temperature is increased to 78 ℃, filtrate and spent grains are obtained by filtering, 175L of spent grain washing water at the temperature of 78 ℃ is added for carrying out first spent grain washing, the spent grain washing water is obtained by filtering, 175L of spent grain washing water at the temperature of 78 ℃ is added for carrying out second spent grain washing, the spent grain washing water is obtained by filtering, and 845L of spent grain washing juice is obtained by combining the filtrate and the spent grain washing water.
Comparative example 8
(1) Preparation of wort: 123kg of pilsen malt, 19kg of Jiao Xiangxiao wheat, 9.6kg of acidified malt and 4.6kg of oatmeal are taken, crushed, mixed with water at the temperature of 620L 53 ℃, 127g of calcium chloride is added to obtain mash with the temperature of 51 ℃ and the pH of 6.2, the temperature is kept for 25min, the mash is heated to the temperature of 64 ℃, the temperature is kept for 45min, the mash is heated to the temperature of 72 ℃, the temperature is kept for 15min, iodine test is carried out, qualified, the temperature is raised to 78 ℃, the filtrate and the wheat grains are obtained by filtering, 175L of the wheat grain washing water at the temperature of 78 ℃ is added for first time of grain washing, the wheat grain washing water is obtained by filtering, 175L of the wheat grain washing water at the temperature of 78 ℃ is added for second time of grain washing, the wheat grain washing water is obtained by filtering, and 845L of wheat grain washing juice is obtained by combining the filtrate and the wheat grain washing water.
(2) Preparing pineapple juice: 750kg of fresh and mature pineapple is taken, dirt on the surface of the peel is cleaned, cut into ends, the peel is removed, cut into pieces, 300L of water containing 0.4kg of citric acid and 1.31kg of salt is put into the pieces for soaking for 15min, the pieces of pineapple are pulped to form juice, and 298kg of pineapple juice is obtained by filtering the juice.
(3) Preparation of red orange juice: 21.3kg of red orange juice concentrate containing 60 degrees BX of sugar is taken, and is diluted by adding sterile water, so as to obtain 98.5kg of red orange juice containing 13 degrees BX of sugar.
(4) Boiling the wort obtained in the step (1), adding 0.5kg Ma Genu hops when boiling for 5min, stopping boiling when boiling for 65min, adding 760L of the wort after boiling, adding 25g of coriander seeds ground into powder, performing rotary precipitation of the wort, and adding 0.5kg of moxiella hops and 0.5kg of flax yellow wine flowers in the rotary precipitation process. Cooling wort, oxygenating, adding S-33 fermenting yeast with an addition amount of 0.5kg, and fermenting at 20 deg.C; detecting the sugar degree of fermentation liquor every 8 hours, adding pineapple juice and red orange juice obtained in the steps (2) and (3) into a fermentation tank when the sugar degree is reduced to 3.8 degrees P, sealing the tank, performing post fermentation, controlling the fermentation temperature at 21 ℃, gradually increasing the pressure in the fermentation tank to 0.15MPa, reducing the temperature of fermentation liquor to 7 ℃ for 24 hours, then reducing the temperature of fermentation liquor to 5 ℃ for 24 hours, finally reducing the temperature of fermentation liquor to 0 ℃ for cold storage, maintaining for 14 days, discharging impurities and canning to obtain the finished product.
Experimental example 1 determination of physical and chemical indicators of beer
Physical and chemical index determination was performed on the beers prepared in examples 1 to 3 and comparative examples 1 to 8:
1. Measurement method
(1) The alcohol content is measured by GB 5009.225-2016 (determination of alcohol concentration in national Standard for food safety).
(2) The concentration, chromaticity and bittering of the original wort are measured by GB/T4928-2008 beer analysis method.
2. Measurement results
The physical and chemical index measurement results are shown in Table 1. As can be seen from Table 1, the pineapple red orange fresh beer prepared in examples 1-3 and comparative examples 1-8 meets the national standard in terms of physicochemical indexes and meets the design requirements.
TABLE 1 physical and chemical index measurement results
The concentration of raw wort in the pineapple red orange fresh beer obtained in the embodiment 1-3 reaches 12.8-13.2 DEG P, the alcoholicity is more than or equal to 4.7%vol, the chromaticity is 8.0-10.5 EBC, and the bitter taste 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 methods are 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 fresh beer prepared in examples 1-3 of the present invention is orange-yellow, hazy, white and fine in foam, and long-lasting in cup hanging, and has a coordinated fruit flavor and a mellow wheat flavor, a pure taste, a strong killing taste, no abnormal flavor, and no foreign odor.
In comparative examples 1 to 2, however, the fermentation sugar degree control and the can closing timing control were not suitable, which resulted in poor taste killing and problems in flavor purity.
Comparative examples 3 to 4 caused problems of lower pesticidal taste and reduced alcohol thickness due to improper pressure control of the fermenter.
Comparative example 5 has a high higher alcohol content, a rough fat aroma and a heavy yeast taste due to an unsuitable fermentation temperature of the main fermentation.
The red orange juice added in comparative example 6 has unsuitable sugar content, resulting in weaker flavor, uncoordinated and unbalanced red orange.
Comparative example 7 wort was prepared by one-stage saccharification, resulting in a thinner wine body, reduced layering and impaired foam retention.
Comparative example 8 fruit juice was added at one time, resulting in reduced fresh and alive sensation and too dry taste.
TABLE 3 sensory evaluation results
Experimental example 3 beer active ingredient and efficacy determination
1. Method for testing total polyphenol content
See manual for beer industry.
2. Antioxidant Activity assay
The DPPH radical scavenging ability and the ABTS cationic radical scavenging ability of the sample were expressed in terms of the amount (mmol/L) of water-soluble vitamin E contained in each liter of beer using Trolox as a standard.
3. Measurement results
The index and oxidation resistance test results of each beer sample are shown in Table 4. As can be seen from Table 4, the total phenol content of the fresh beers prepared in examples 1 to 3 was 408.05 to 424 mg.L -1, the DPPH radical scavenging rate was 2.18 to 2.21 mmol.L -1, and the ABTS cation radical scavenging rate was 4.38 to 4.39 mmol.L -1. The pineapple red orange fresh beer prepared by the schemes of comparative examples 1 to 8 is inferior to the schemes of examples 1 to 3 in terms of total phenol content and oxidation resistance thereof.
TABLE 4 Total phenol content and antioxidant Activity determination
It is to be understood that the above examples of the present invention are provided by way of illustration only and not by way of limitation of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (8)
1. The preparation method of the pineapple red orange fresh beer is characterized by comprising the following steps of:
S1, crushing pearson malt, jiao Xiangxiao wheat, acidified malt and oatmeal, adding water, mixing, adding calcium chloride to obtain mash, adjusting the pH of the mash to 6.2, and carrying out three-stage saccharification: saccharifying at 51deg.C for 25min, saccharifying at 64deg.C for 50min, and saccharifying at 72deg.C for 20min; after saccharification is finished, iodine test is carried out, the temperature is raised to 78 ℃ and the mixture is filtered to obtain filtrate and spent grains, and the filtrate and the spent grain washing water are combined to obtain wort;
S2, peeling pineapple fruits, cutting into pieces, soaking in saline water containing citric acid, pulping after soaking, and filtering to obtain pineapple juice;
s3, preparing red orange juice with the sugar content of 13 degrees BX;
S4, boiling the wort obtained in the step S1, and adding Ma Genu hops once when the wort is boiled for 55-60 min, wherein the adding amount is 0.5kg/kL Wort ; when boiling is finished, adding coriander seeds which are ground into powder, wherein the adding amount is 25g/kL Wort ; performing rotary precipitation of wort after boiling, and adding flos Lupuli twice during rotary precipitation, wherein the adding amount of flos Lupuli and flos Ephedrae flos Lupuli is 0.5kg/kL Wort ; the boiling time is 60-65 min;
S5, cooling the wheat juice subjected to rotary precipitation in the step S4, then oxygenating the cooled wheat juice into a fermentation tank, 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 liquid is reduced to 4.0 ℃, wherein the adding amount is 245-250 kg/kL Wort 、78～80kg/kL Wort respectively, and performing post fermentation at 21 ℃; after the pressure in the fermentation tank rises to 0.15MPa and 1.6 times of the main fermentation time, the temperature of the fermentation liquid is reduced to 7 ℃, pineapple juice and red orange juice are added for the second time under the isothermal and isobaric conditions, and the addition amounts are respectively 48.5-50 kg/kL Wort 、19～20kg/kL Wort , and the fermentation liquid is maintained for 24 hours; then cooling the fermentation liquor to 5 ℃ for 24 hours, and finally cooling the fermentation liquor to 0 ℃ for 10-14 days; and (5) post-processing to obtain the pineapple red orange fresh beer.
2. The method of claim 1, wherein the mash in step S1 has a ratio of 1kg to 3.5-4.2L; the mass ratio of the pilson malt, jiao Xiangxiao wheat, acidified malt and oatmeal is 120-125: 18-20: 9-10: 4 to 5.
3. The method according to claim 1, wherein the calcium chloride in step S1 is added in an amount of 180-200 g/kL Mash liquor .
4. The method according to claim 1, wherein the concentration of salt in the saline 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 pineapple, and is cleaned before peeling.
5. The method of claim 1, wherein the red orange juice of step S3 is prepared by: and (3) taking concentrated red orange juice with the sugar content of 50-70 degrees BX, adding sterile water for dilution, and blending to obtain the red orange juice with the sugar content of 13 degrees BX.
6. The method according to claim 1, wherein the S-33 yeast is added in an amount of 0.5 to 0.8kg/kL Wort in step S5.
7. The method of claim 1, wherein the post-treatment of step S5 comprises removing impurities and canning.
8. Pineapple red orange fresh beer prepared by the method of any one of claims 1 to 7.
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