CN116286226A - Preparation method of active yeast-containing probiotic beer product - Google Patents
Preparation method of active yeast-containing probiotic beer product Download PDFInfo
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- CN116286226A CN116286226A CN202310054359.6A CN202310054359A CN116286226A CN 116286226 A CN116286226 A CN 116286226A CN 202310054359 A CN202310054359 A CN 202310054359A CN 116286226 A CN116286226 A CN 116286226A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 75
- 239000006041 probiotic Substances 0.000 title claims abstract description 63
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 63
- 235000013405 beer Nutrition 0.000 title claims abstract description 51
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 80
- 230000004151 fermentation Effects 0.000 claims abstract description 77
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 74
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 230000001360 synchronised effect Effects 0.000 claims abstract description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 16
- 238000011081 inoculation Methods 0.000 claims description 16
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000002195 synergetic effect Effects 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 229960002181 saccharomyces boulardii Drugs 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000013124 brewing process Methods 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000010633 broth Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000007413 intestinal health Effects 0.000 description 2
- 208000002551 irritable bowel syndrome Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000235343 Saccharomycetales Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- 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
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The invention discloses a preparation method of a probiotic beer product containing active yeast, which relates to the technical field of beer fermentation, and is based on probiotic Bradyyeast to carry out low-alcohol beer by using whole wheat wort with the original wort concentration of 12 DEG P and a beer brewing process of fermenting yeast in a synchronous mixed fermentation mode. Compared with the conventional beer, the product has higher antioxidant active ingredients such as polyphenols and the like in the mixed fermentation liquor of the probiotic and the Saccharomyces cerevisiae, and the liquor contains a certain amount of active Saccharomyces cerevisiae, so that the efficacy and the quality of the probiotic beer beneficial to health are improved.
Description
Technical Field
The invention relates to the technical field of beer fermentation, in particular to beer containing active probiotics Bradyyeast and a preparation method thereof.
Background
As the public's awareness of health foods continues to increase, many antioxidants are available through meals, including wine, coffee, beer. Compared with other alcoholic drinks, beer, especially refined beer, is a new medium beneficial to health because of its low ethanol content and more antioxidants such as phenols. While the health benefits of lactic acid bacteria as probiotics are well known, there is little data about probiotic yeasts in fermented foods.
In addition, the production of probiotic beer by mixed fermentation of bacteria such as probiotic lactobacillus and beer yeast has been studied, but most of lactobacillus belongs to bacteria, and the bacteria are inhibited by hops, so that the growth advantage is difficult to form under the condition that the beer yeast exists. Thus, the present patent is directed to the use of the yeast probiotic Bradyyeast in combination with a surface fermenting yeast for synergistic fermentation of the two yeasts to produce a more healthy beer product containing active yeast probiotics.
Disclosure of Invention
The invention aims to provide a method for producing probiotic beer containing a certain amount of active Bradyyeast by using wort in a mixed double-yeast collaborative fermentation mode based on the probiotic Bradyyeast, which solves the blank of developing probiotic beer products by using yeast, has stable process control and solves the problems of large-scale production and other processes of the probiotic beer.
In order to achieve the above object, the present invention provides the following technical solutions to solve the above technical problems:
the invention also provides a preparation method of the active yeast probiotic beer product, which comprises the following steps: producing fermented beer by adopting a mixed double-yeast collaborative fermentation mode of yeast probiotics and fermented beer yeast, and carrying out mixed fermentation on wort with the temperature of 12 DEG P and the fermented beer to produce a beer product containing active yeast probiotics, wherein the yeast probiotics are probiotic Bradyyeast; the inoculation ratio of the yeast probiotics and the fermented beer yeast is set to be 10:1 to 25:1, after synchronous inoculation, the two yeasts are synergistic for co-fermentation.
A method for preparing a beer product containing active yeast probiotics, comprising the following steps:
step 1: inoculating probiotic Bradyyeast and the fermentation yeast into a sterile wort culture medium respectively for activation, wherein the inoculation amount of an activated strain is 10% of the culture volume, the culture temperature is 20 ℃, the culture time is 36 hours, and the transfer and expansion culture of the activated strain are carried out for 2 times; wherein, the concentration of the activated thallus: the Bradyyeast is 1.39X10 8 CFU/mL, the fermentation yeast is 1.7X10 8 CFU/mL；
Step 2: 30g/L sucrose is added into 12 DEG P whole wheat wort, the wort is boiled and then whirled for precipitation, cooled to 18-20 ℃, oxygenated and introduced into a 100L fermentation tank, and the dissolved oxygen of the wort is controlled at 8-10 mg/L;
step 3: simultaneously inoculating the Bradyyeast and the fermentation yeast, wherein the inoculation ratio is 20:1, the total inoculation amount is controlled to be 1-1.2X10 7 CFU/mL；
Step 4: the primary fermentation temperature is 18-20 ℃, the constant temperature fermentation is carried out under normal pressure, and the primary fermentation time is controlled to be 7-10 days;
step 5: tracking and detecting apparent sugar degree and yeast number of fermentation liquor during main fermentation, tracking and detecting diacetyl and acetaldehyde from 7 th day of main fermentation, wherein when diacetyl in the fermentation liquor is less than or equal to 0.05mg/L, acetaldehyde is less than or equal to 7mg/L, apparent sugar degree is less than or equal to 4 DEG P, and active yeast number of Bradyyeast is more than or equal to 2 multiplied by 10 7 CFU/mL, sealing the tank and boosting;
step 6: naturally boosting the pressure in the tank to 0.12-0.14 MPa, cooling to 0 ℃, and cold-storing for 7 days;
step 7: cooling to 0 ℃, and cooling to store for 7 days to obtain the active yeast probiotic magma beer liquid.
Preferably, the live bacteria detection is carried out by taking wine stored for 30 days at 4 ℃, and the concentration of live cells of the probiotics Bradyyeast is higher than 10 7 CFU/mL。
On the basis of conforming to the common knowledge in the field, the above preferred conditions can be arbitrarily combined to obtain the preferred examples of the invention.
Compared with the prior art, the invention has the positive progress effects that:
the probiotics Bradyyeast can not utilize maltose and maltotriose in wort, and a certain amount of sucrose is added so as to keep the dominant position of the Bradyyeast in the process of the collaborative fermentation of mixed double yeasts, and the probiotic Bradyyeast and the beer yeast are synergistic, so that the probiotic content in the product is increased. Analysis of the main volatile matter content of the probiotic beer shows that the addition of the budding yeast has no negative effect on the aroma of the beer. The wine contains a large amount of live cells of the Saccharomyces boulardii, so that the intestinal health problems such as diarrhea and irritable bowel syndrome can be effectively improved. Compared with single fermented beer, the mixed fermentation liquor of the added probiotics Bradyyeast has higher polyphenol substances, improves the antioxidant activity, and shows that the probiotic beer has the quality beneficial to health.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. The examples set forth herein are intended to be illustrative of the invention and are not intended to limit the scope of the invention. Any obvious modifications or alterations to the invention, as would be apparent, are made without departing from the spirit and scope of the present invention.
Example 1
A method for preparing a probiotic beer product containing active yeast, which is characterized by comprising the following specific steps:
step 1: inoculating probiotic Bradyyeast and the fermentation yeast into a sterile wort culture medium respectively for activation, wherein the inoculation amount of an activated strain is 10% of the culture volume, the culture temperature is 20 ℃, the culture time is 36 hours, and the transfer and expansion culture of the activated strain are carried out for 2 times; wherein, the concentration of the activated thallus: the Bradyyeast is 1.39X10 8 CFU/mL, the fermentation yeast is 1.7X10 8 CFU/mL；
Step 2: 30g/L sucrose is added into 12 DEG P whole wheat wort, the wort is boiled and then whirled for precipitation, cooled to 18-20 ℃, oxygenated and introduced into a 100L fermentation tank, and the dissolved oxygen of the wort is controlled at 8-10 mg/L;
step 3: simultaneous access benefitThe inoculation ratio of the raw bacteria Bradyyeast to the fermentation yeast is 20:1, the total inoculation amount is controlled to be 1-1.2X10 7 CFU/mL；
Step 4: the primary fermentation temperature is 18-20 ℃, the constant temperature fermentation is carried out under normal pressure, and the primary fermentation time is controlled to be 7-10 days;
step 5: tracking and detecting apparent sugar degree and yeast number of fermentation liquor during main fermentation, tracking and detecting diacetyl and acetaldehyde from 7 th day of main fermentation, wherein when diacetyl in the fermentation liquor is less than or equal to 0.05mg/L, acetaldehyde is less than or equal to 7mg/L, apparent sugar degree is less than or equal to 4 DEG P, and active yeast number of Bradyyeast is more than or equal to 2 multiplied by 10 7 CFU/mL, sealing the tank and boosting;
step 6: naturally boosting the pressure in the tank to 0.12-0.14 MPa, cooling to 0 ℃, and cold-storing for 7 days;
step 7: cooling to 0 ℃, and cooling, storing and fermenting for 7 days to obtain active yeast probiotic magma beer liquid;
example 2
A method for producing yeast probiotic beer by fermenting wort with double yeast, which is characterized by comprising the following specific steps:
step 1: inoculating probiotic Bradyyeast and the fermentation yeast into a sterile wort culture medium respectively for activation, wherein the inoculation amount of an activated strain is 10% of the culture volume, the culture temperature is 20 ℃, the culture time is 36 hours, and the transfer and expansion culture of the activated strain are carried out for 2 times; wherein, the concentration of the activated thallus: the Bradyyeast is 1.39X10 8 CFU/mL, the fermentation yeast is 1.7X10 8 CFU/mL；
Step 2: 30g/L sucrose is added into 12 DEG P whole wheat wort, the wort is boiled and then whirled for precipitation, cooled to 18-20 ℃, oxygenated and introduced into a 100L fermentation tank, and the dissolved oxygen of the wort is controlled at 8-10 mg/L;
step 3: simultaneously inoculating probiotics Bradyyeast and the fermentation yeast, wherein the inoculation ratio is 10:1, the total inoculation amount is controlled to be 1-1.2X10 7 CFU/mL；
Step 4: the primary fermentation temperature is 18-20 ℃, the constant temperature fermentation is carried out under normal pressure, and the primary fermentation time is controlled to be 7-10 days;
step 5: fermentation during primary fermentationTracking and detecting apparent sugar degree and yeast number, wherein from the 7 th day of main fermentation, diacetyl and acetaldehyde are tracked and detected, when diacetyl is less than or equal to 0.05mg/L, acetaldehyde is less than or equal to 7mg/L, apparent sugar degree is less than or equal to 4 DEG P, and active yeast number of the Bradyyeast is more than or equal to 2 multiplied by 10 7 CFU/mL, sealing the tank and boosting;
step 6: naturally boosting the pressure in the tank to 0.12-0.14 MPa, cooling to 0 ℃, and cold-storing for 7 days;
step 7: cooling to 0 ℃, and cooling, storing and fermenting for 7 days to obtain active yeast probiotic magma beer liquid;
comparative example
Step 1: inoculating the fermentation yeasts into sterile wort culture medium respectively for activation, wherein the inoculum size of the activated strain is 10% of the culture volume, the culture temperature is 20 ℃, the culture time is 36 hours, and the activated strain is subjected to transfer expansion culture for 2 times; wherein, the concentration of the activated thallus: the fermentation yeast is 1.57×10 8 CFU/mL；
Step 2: 30g/L sucrose is added into 12 DEG P whole wheat wort, the wort is boiled and then whirled for precipitation, cooled to 18-20 ℃, oxygenated and introduced into a 100L fermentation tank, and the dissolved oxygen of the wort is controlled at 8-10 mg/L;
step 3: inoculating the fermented yeast, and controlling the inoculating amount to be 1-1.2X10 7 CFU/mL；
Step 4: the primary fermentation temperature is 18-20 ℃, the constant temperature fermentation is carried out under normal pressure, and the primary fermentation time is controlled to be 7-10 days;
step 5: tracking and detecting apparent sugar degree and yeast number of fermentation liquor during main fermentation, tracking and detecting diacetyl and acetaldehyde from 7 th day of main fermentation, wherein when diacetyl in the fermentation liquor is less than or equal to 0.05mg/L, acetaldehyde is less than or equal to 7mg/L, apparent sugar degree is less than or equal to 4 DEG P, and active yeast number of Bradyyeast is more than or equal to 2 multiplied by 10 7 CFU/mL, sealing the tank and boosting;
step 6: naturally boosting the pressure in the tank to 0.12-0.14 MPa, cooling to 0 ℃, and cold-storing for 7 days;
step 7: cooling to 0 ℃, and cooling to store for 7 days to obtain the active yeast probiotic magma beer liquid.
The experimental results of the specific examples are as follows:
tracking and monitoring apparent sugar degree and yeast number of the fermentation liquid during the primary fermentation, and when the apparent sugar degree of the fermentation liquid is reduced to 5 DEG P, sealing the tank to naturally boost the pressure in the tank to 0.12-0.14 MPa, wherein the primary fermentation time is 7-10 days; and (3) tracking and detecting diacetyl and acetaldehyde after primary fermentation for 7 days, and cooling to 0 ℃ when diacetyl is less than or equal to 0.05mg/L and acetaldehyde is less than or equal to 7mg/L, and fermenting for 7 days after cold storage to obtain beer fermentation liquor containing active probiotic yeast.
The main products and fermentation indexes of the yeast probiotic beer obtained by the method of double yeast synergistic fermentation probiotic beer are shown in tables 1 and 2:
TABLE 1 Main parameter indicators of the probiotic beer fermentation broths of examples and the beer fermentation broths of comparative examples
TABLE 2 detection results of active buddy Yeast in wine at the end of post-fermentation and at different times of storage
The yeast probiotic beer prepared by the invention still contains 1.2 multiplied by 10 after 28 days of storage at 4 DEG C 7 The active probiotics Bradyyeast with the concentration of CFU/mL or more can effectively improve intestinal health problems such as diarrhea, irritable bowel syndrome and the like, the alcohol content is about 4.5 percent vol, the alcohol-ester ratio is about 3, and the addition of the Bradyyeast in a mixed fermentation system has no negative effect on the aroma of beer. The total phenol content is 80% higher than that of single fermented beer, and the scavenging ability IC50 value of the probiotic beer DPPH is
49.32mg/mL, is also significantly higher than the control. The mixed fermentation liquor added with the probiotics Bradyyeast has higher antioxidant activity and polyphenol substances, which shows that the probiotics beer has more beneficial quality.
The foregoing is merely specific embodiments of the disclosure, but the protection scope of the disclosure is not limited thereto, and any person skilled in the art can easily think about changes or substitutions within the technical scope of the disclosure, and it is intended to cover the scope of the disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.
Claims (4)
1. A method for preparing a beer product containing active yeast probiotics, comprising: and producing fermented beer by adopting a mixed double-yeast synergistic fermentation mode of yeast probiotics and fermented beer yeast, and carrying out mixed fermentation on wort with the temperature of 12 DEG P and the fermented beer to produce a beer product containing active yeast probiotics, wherein the yeast probiotics are probiotic Bradyyeast.
2. The method for producing a beer product containing active yeast probiotics according to claim 1, characterized in that the inoculation ratio of yeast probiotics and the fermented beer yeast is set to 10:1 to 25:1, after synchronous inoculation, the two yeasts are synergistic for co-fermentation.
3. The method for preparing a probiotic beer product containing active yeast according to claim 1 or 2, characterized in that it comprises the following steps:
step 1: inoculating probiotic Bradyyeast and the fermentation yeast into a sterile wort culture medium respectively for activation, wherein the inoculation amount of an activated strain is 10% of the culture volume, the culture temperature is 20 ℃, the culture time is 36 hours, and the transfer and expansion culture of the activated strain are carried out for 2 times; wherein, the concentration of the activated thallus: the Bradyyeast is 1.39X10 8 CFU/mL, the fermentation yeast is 1.7X10 8 CFU/mL；
Step 2: 30g/L sucrose is added into 12 DEG P whole wheat wort, the wort is boiled and then whirled for precipitation, cooled to 18-20 ℃, oxygenated and introduced into a 100L fermentation tank, and the dissolved oxygen of the wort is controlled at 8-10 mg/L;
step 3: simultaneously inoculating probiotics Bradyyeast and the fermentation yeast, wherein the inoculation ratio is 10:1 to 25:1, the total inoculation amount is controlled to be 1-1.2X10 7 CFU/mL；
Step 4: the primary fermentation temperature is 18-20 ℃, the constant temperature fermentation is carried out under normal pressure, and the primary fermentation time is controlled to be 7-10 days;
step 5: tracking and detecting apparent sugar degree and yeast number of fermentation liquor during main fermentation, tracking and detecting diacetyl and acetaldehyde from 7 th day of main fermentation, wherein when diacetyl in the fermentation liquor is less than or equal to 0.05mg/L, acetaldehyde is less than or equal to 7mg/L, apparent sugar degree is less than or equal to 4 DEG P, and active yeast number of Bradyyeast is more than or equal to 2 multiplied by 10 7 CFU/mL, sealing the tank and boosting;
step 6: naturally boosting the pressure in the tank to 0.12-0.14 MPa, cooling to 0 ℃, and cold-storing for 7 days;
step 7: cooling to 0 ℃, and cooling to store for 7 days to obtain the active yeast probiotic magma beer liquid.
4. The method for producing a probiotic beer product containing active yeast according to claim 3, wherein said method is characterized in that said method comprises the step of taking a wine stored at 4 ℃ for 30 days to perform a live bacteria test, wherein the concentration of live cells of probiotic Saccharomyces boulardii is higher than 10 7 CFU/mL。
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