Brewing method of originally brewed low-alcohol raspberry beer

A raspberry beer and raspberry technology, which is applied in the field of brewing original low-alcohol raspberry beer, can solve the problems of poor taste and lack of fermentation aroma, etc., and achieve the effect of clear and bright appearance, moderate taste and rich raspberry aroma

Pending Publication Date: 2022-04-19
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing pineapple fruit beer, lemon fruit beer, Hans fruit beer, etc. basically belong to the prepared fruit juice beer, lack of fermentation aroma, and the taste needs to be improved

Method used

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  • Brewing method of originally brewed low-alcohol raspberry beer
  • Brewing method of originally brewed low-alcohol raspberry beer
  • Brewing method of originally brewed low-alcohol raspberry beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, original brewing fermented fruit juice type selection

[0042] 1) Classify according to the state and sugar content of fruit juice concentrate: A, semi-solid type represented by passion fruit concentrated juice, B, low sugar content (≤100g / L) liquid type represented by lemon concentrated juice , C, high sugar content (≥300g / L) liquid class represented by concentrated raspberry juice (Table 1).

[0043] Table 1 Characteristics of different juice types

[0044] Types of representative juice concentrate state Sugar content (g / L) semi-solid passion fruit semi-solid (slurry) 246 low sugar liquids lemon liquid 73 high sugar liquids raspberry liquid 374

[0045] 2) Dilute the above three types of fruit juice concentrates with water and evaluate them. According to the comprehensive scores such as acidity, sweetness, aroma, and taste, the initial addition ratio of the concentrated juices to the fermented wort is 10...

Embodiment 2

[0053] Embodiment 2, the optimization of fruit juice addition mode

[0054] 1) Dilute the concentrated raspberry juice with 7°P wort for evaluation, and determine the optimal ratio of the concentrated juice according to the comprehensive scores such as acidity, sweetness, aroma, and mouthfeel, that is, the volume of the concentrated raspberry juice added to the wort is the wort 5% of the volume;

[0055] 2) Design two different methods of adding concentrated juice (a. main fermentation addition; b. post-fermentation addition). In order to ensure the normal proliferation of yeast in method b, fructose syrup is supplemented during the main fermentation to make it the same as the main fermentation method in method a. The fermentation process remains the same.

[0056] 3) Supplement the wort with 2% wort volume of F55 fructose syrup, and expand the Lutheran yeast until the number of yeast reaches the inoculum requirement.

[0057] 4) Remove the supernatant from the expansion med...

Embodiment 3

[0063] Embodiment 3, the brewing of low-alcohol raspberry beer (100L scale)

[0064] In order to balance the sourness brought by the product, a sweetener is added during the brewing process, using the characteristics of Lutheran yeasts not fermenting maltose, and the sweetener is malt syrup with a mass fraction of 75%.

[0065] 1) Supplement F55 fructose syrup in 7°P wort until the content of fructose syrup is 2% (v / v volume ratio) to obtain a medium, insert Lutheran yeast into the medium and gradually expand at 25°C , see the expansion process Figure 5 . Collect the expansion culture fermentation broth, the fermentation broth is Lutheran yeast liquid, and the content of Lutheran yeast in this Lutheran yeast liquid is 79 × 10 6 cfu / mL.

[0066] 2) Saccharification: Put 8.4kg of barley malt and 30L of water into the mashing pot. After mixing, the ratio of material to water (ie barley malt:water) is 1:3.5 (1kg:3.5L), and the total duration of saccharification is 120min. Im...

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Abstract

The invention discloses a brewing method of originally brewed low-alcohol raspberry beer. According to the brewing method of the raspberry beer, provided by the invention, raw materials including raspberry juice and original wheat juice are adopted, and the beer is brewed by fermenting the raw materials by using Leid yeast; the alcoholic strength of the raspberry beer is smaller than or equal to 2.5% vol, the sugar content of the raspberry juice is larger than or equal to 300 g/L, and the sugar content of the original wort is 6.0 +/-0.5 degree P. According to the method, the alcoholic strength of the raspberry beer can be effectively controlled, the sour-sweet balance degree of the finished wine is adjusted, and the foam retention of the product is guaranteed. 100L large-scale production verifies that the raspberry beer obtained by the invention has the alcoholic strength of less than or equal to 2.5% vol, and is clear and transparent in appearance, rich in raspberry fragrance, moderate in taste, harmonious in mouth, sour and refreshing in mouth closing, free of other foreign flavors and suitable for being eaten together with rice or bread.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a brewing method of original low-alcohol raspberry beer. Background technique [0002] Lutheran yeast belongs to non-Saccharomyces cerevisiae and can produce low-alcohol beer without subsequent treatment. However, since it can only ferment glucose, fructose and sucrose, it cannot ferment maltose and maltotriose, so the amount of residual sugar after fermentation Higher, with a sweet taste, which affects the beer flavor, but has no effect on the fruit beer itself, which has a fruity sweetness. The slightly higher sweetness matches the sour taste of the fruit and the lower alcohol content. It tastes sweet and sour, natural and refreshing , can be applied to fruit beer production. [0003] Fruit beer is a beverage product that has rapidly become popular at home and abroad in recent years. It not only has the flavor of beer, but also has the nutrition and aroma of fruits and vegetables...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C11/00C12C5/04C12C7/04
CPCC12C12/006C12C5/00C12C11/003C12C5/026C12C7/04C12C7/042C12C2200/01
Inventor 贺秀丽葛峻伶谢鑫穆英健郭立芸宋玉梅贾凤超
Owner BEIJING YANJING BREWERY
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