CN114437886A - Low-yeast beer and preparation method thereof - Google Patents
Low-yeast beer and preparation method thereof Download PDFInfo
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- CN114437886A CN114437886A CN202210185646.6A CN202210185646A CN114437886A CN 114437886 A CN114437886 A CN 114437886A CN 202210185646 A CN202210185646 A CN 202210185646A CN 114437886 A CN114437886 A CN 114437886A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 101710130006 Beta-glucanase Proteins 0.000 claims description 6
- 108091005508 Acid proteases Proteins 0.000 claims description 5
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 230000002378 acidificating effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 31
- 241001122767 Theaceae Species 0.000 description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000002834 transmittance Methods 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the 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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- 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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- 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
- C12C5/004—Enzymes
- C12C5/006—Beta-glucanase or functionally equivalent enzymes
-
- 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
- C12C5/02—Additives for 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
- C12C7/14—Lautering, i.e. clarifying wort
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention provides beer with low yeast addition, which can reduce the yeast addition in the beer and keep the flavor of the beer through adding tea to promote the yeast growth and the yeast fermentation rate and clarifying by using complex enzyme, thereby providing another beer preparation method.
Description
Technical Field
The invention relates to the field of food, in particular to low-yeast beer and a preparation method thereof.
Background
The beer is prepared by using malt and water as main raw materials, adding hops, and fermenting by using yeast to produce a low-alcohol fermentation product containing low carbon dioxide. Beer is the wine variety with the largest output in the world, and in the preparation process of the beer, the addition of yeast is very important for the final quality of the beer, so that the fermentation time of the beer is advanced due to excessive yeast, the fermentation is too complete, the turbidity of the wine is increased, the increment multiple of the yeast is increased due to too little yeast, the corresponding content of fusel is increased, the fermentation is incomplete, and the wine presents an uncoordinated taste. Taking liquid yeast as an example, when the concentration of wort is more than or equal to 10P, the inoculation amount of the liquid yeast is generally 6-10% of the volume of the wort when the following fermentation is adopted. In the case of wort concentration of 10P or more and the following fermentation, there is no beer having a yeast inoculation amount lower than that at present.
Disclosure of Invention
The invention aims to provide beer, wherein the yeast inoculation amount is 4-5% of the volume of wort under the condition that the wort concentration is more than or equal to 10 degrees P and the following fermentation is adopted, and the beer prepared by the method solves the problems of incomplete fermentation and inconsistent taste of a beer body caused by too small yeast addition amount, and the beer with coordinated flavor is obtained.
The technical scheme of the invention is as follows:
a low yeast beer and a preparation method thereof comprise the following steps:
boiling: boiling the saccharified wort, adding tea leaves, continuously boiling, and filtering to obtain a filtrate;
enzymolysis: adding complex enzyme into the filtrate for enzymolysis;
and (3) filtering: filtering again after enzymolysis to obtain a pre-fermentation liquid;
fermentation: inoculating the yeast liquid into a pre-fermentation liquid to ferment to obtain beer;
further, the concentration of the wort is more than or equal to 10 ℃ P;
furthermore, the addition amount of the tea is 5g/L in volume of the wort;
further, the tea leaves are added after the wort is boiled for 50 min;
further, the addition amount of the compound enzyme is 1700U/L;
further, the complex enzyme consists of acid protease, beta-glucanase and xylanase;
further, the acid protease comprises the following components in parts by weight: the addition ratio of the beta-glucanase to the xylanase is 8:5: 4;
further, the addition amount of the yeast liquid is 4-5% of the volume of the wort. The fermentation method is as follows.
The application also discloses the low-yeast beer prepared by the preparation method, wherein the beer is bottom fermented beer with the wort concentration being more than or equal to 10 ℃ and the yeast liquid addition being 4-5% of the wort volume.
The invention has the following beneficial effects:
according to the method, tea leaves are added in the wort saccharification stage for saccharification together, and amino acid and tea polyphenol in the tea leaves can promote the growth of yeast and improve the fermentation power of the yeast and the active formation of flavor, so that the fermentation requirement can be met due to the improvement of the growth speed and the fermentation power of the yeast under the condition of reducing the addition amount of the yeast; however, the addition of the tea increases the turbidity of the beer, so that the turbidity of the beer is reduced by inoculating the complex enzyme, and the low-yeast beer is obtained.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure are described below clearly and completely. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this disclosure belongs.
As is known, different wort concentrations and fermentation modes (top fermentation or bottom fermentation) have different requirements on the addition amount of yeast, so that the application only researches on beer with the wort concentration being more than or equal to 10 ℃ P and bottom fermentation, taking liquid yeast as an example, the addition amount of the beer on the market is 6-10% of the wort at present, and the application provides a low-yeast beer, so that the addition amount of the yeast can be 4-5%.
The method of making the low yeast beer of the present application is disclosed below by way of specific examples, it being understood that the examples described are a subset of the disclosure and not all examples. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Example 1 preparation of Low Yeast beer
1. Malt treatment: crushing malt by using a roller crusher;
2. saccharification: after crushing malt, adding the crushed malt into a saccharifying pot according to a material-water ratio of 1:3 at 35 ℃, uniformly stirring, heating to 53 ℃, preserving heat for 30min, heating to 63 ℃, preserving heat for 60min, slowly heating to 72 ℃, preserving heat for 20min, finally heating to 78 ℃, preserving heat for 10min, finishing saccharifying, detecting that the concentration of wort is more than or equal to 10 ℃, and filtering by using a layer of 300-mesh gauze to obtain wort;
3. boiling: boiling the saccharified wort, keeping boiling for 50min, adding 5g/L tea, boiling for 20min, cooling, and filtering to obtain filtrate;
4. enzymolysis: adding acid protease, beta-glucanase and xylanase into the filtrate in sequence according to the weight ratio of 8:5:4, adding 1700U/L of the total amount of the filtrate for enzymolysis, and filtering again after enzymolysis to obtain pre-fermentation liquid;
5. a yeast solution in an amount of 4% by volume of wort was added to the pre-fermentation broth, and the resulting mixture was fermented in the following manner to obtain beer.
Example 2 preparation of Low Yeast beer
1. Malt treatment: crushing malt by using a roller crusher;
2. saccharification: after crushing malt, adding the crushed malt into a saccharifying pot according to a material-water ratio of 1:3 at 35 ℃, uniformly stirring, heating to 53 ℃, preserving heat for 30min, heating to 63 ℃, preserving heat for 60min, slowly heating to 72 ℃, preserving heat for 20min, finally heating to 78 ℃, preserving heat for 10min, finishing saccharifying, detecting that the concentration of wort is more than or equal to 10 ℃, and filtering by using a layer of 300-mesh gauze to obtain wort;
3. boiling: boiling the saccharified wort, keeping boiling for 50min, adding 5g/L tea, boiling for 20min, cooling, and filtering to obtain filtrate;
4. enzymolysis: adding acid protease, beta-glucanase and xylanase into the filtrate in sequence according to the weight ratio of 8:5:4, adding 1700U/L of the total amount of the filtrate for enzymolysis, and filtering again after enzymolysis to obtain pre-fermentation liquid;
5. a yeast solution in an amount of 5% by volume of wort was added to the pre-fermentation broth, and the resulting mixture was fermented in the following manner to obtain beer.
Comparative example 1 preparation of Low Yeast beer
The preparation method is the same as example 1, except that no tea leaves are added during the boiling process.
Comparative example 2 preparation of Low Yeast beer
The preparation method is the same as that of example 1, except that no complex enzyme is added for enzymolysis.
Comparative example 3
The commercially available bottom fermentation beer with certain wort concentration more than or equal to 10 ℃ P.
Test example 1 turbidity comparison
The addition of tea leaves can promote the growth of yeast and the fermentation efficiency, but can increase the turbidity of beer, and the transmittance of the beer is tested by a cuvette method, and the higher the transmittance is, the lower the turbidity is proved.
The test method comprises the following steps: 20ml of each of the beers obtained in examples 1 to 2 and comparative examples 1 to 2 was measured in a 25ml colorimetric cylinder, and the transmittance was measured, and the larger the transmittance, the smaller the turbidity.
The experimental results are as follows: see table 1.
And (4) analyzing results: as can be seen from Table 1, the transmittance of examples 1-2 is significantly increased compared to that of comparative example 2 (no complex enzyme is added for enzymolysis), which shows that the addition of complex enzyme has a significant effect on the reduction of the turbidity of beer after the addition of tea leaves.
TABLE 1 results of turbidity measurements
Test example 2 evaluation of beer quality
The test method comprises the following steps: the quality of the beer of examples and comparative examples was evaluated according to the criteria of Table 2, and the beer of the present application was analyzed for differences from the commercial beer.
The experimental results are as follows: see table 3.
And (4) analyzing results: as is clear from table 3, the scores of examples 1 and 2 are not much different from those of comparative example 3, and it was confirmed that beer having a good flavor and taste can be obtained by the production method of the present application even when the amount of yeast added is reduced; compared with the comparative examples 1 and 2, the beer yeast additive amount is reduced and the beer flavor is ensured only under the combined action of tea leaf addition and complex enzyme fermentation.
TABLE 2 quality evaluation criteria
TABLE 3 quality scoring results
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A low yeast beer and a preparation method thereof are characterized by comprising the following steps:
boiling: boiling the saccharified wort, adding tea leaves, continuously boiling, and filtering to obtain a filtrate;
enzymolysis: adding complex enzyme into the filtrate for enzymolysis;
and (3) filtering: filtering again after enzymolysis to obtain a pre-fermentation liquid;
fermentation: inoculating the yeast liquid into a pre-fermentation liquid to ferment to obtain the beer.
2. The preparation method according to claim 1, characterized in that the concentration of the wort is not less than 10 ℃ P.
3. The method according to claim 1, wherein the tea leaves are added in an amount of 5g/L based on the volume of wort.
4. The preparation method according to claim 1, wherein the tea leaves are added after wort is boiled for 50 min.
5. The preparation method of claim 1, wherein the addition amount of the complex enzyme is 1700U/L.
6. The method of claim 1 or 4, wherein the complex enzyme is composed of acid protease, beta-glucanase, and xylanase.
7. The method according to claim 5, wherein the acidic protease is selected from the group consisting of: the addition ratio of the beta-glucanase to the xylanase is 8:5: 4.
8. The method according to claim 1, wherein the yeast solution is added in an amount of 4-5% by volume of the wort.
9. A low yeast beer produced by the production method according to any one of claims 1 to 8.
10. The beer according to claim 9, wherein the beer is bottom fermentation beer having a wort concentration of not less than 10 ° P and a yeast solution addition of 4-5% of the wort volume.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210185646.6A CN114437886A (en) | 2022-02-28 | 2022-02-28 | Low-yeast beer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210185646.6A CN114437886A (en) | 2022-02-28 | 2022-02-28 | Low-yeast beer and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114437886A true CN114437886A (en) | 2022-05-06 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849520A (en) * | 2014-01-29 | 2014-06-11 | 安徽农业大学 | Tea beer clarifying agents and classifying method |
| CN107828570A (en) * | 2017-11-15 | 2018-03-23 | 合肥福润茶业技术有限公司 | One kind drinks clearly green tea taste beer and preparation method thereof without alcohol |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
| CN112574836A (en) * | 2020-12-25 | 2021-03-30 | 杭州砖巷文化传播有限公司 | Method for replacing hop by tea leaves |
-
2022
- 2022-02-28 CN CN202210185646.6A patent/CN114437886A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849520A (en) * | 2014-01-29 | 2014-06-11 | 安徽农业大学 | Tea beer clarifying agents and classifying method |
| CN107828570A (en) * | 2017-11-15 | 2018-03-23 | 合肥福润茶业技术有限公司 | One kind drinks clearly green tea taste beer and preparation method thereof without alcohol |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
| CN112574836A (en) * | 2020-12-25 | 2021-03-30 | 杭州砖巷文化传播有限公司 | Method for replacing hop by tea leaves |
Non-Patent Citations (1)
| Title |
|---|
| 何国庆 等: "食品微生物学", vol. 4, 31 May 2021, 中国农业大学出版社, pages: 242 - 243 * |
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