Method for brewing special beer of sugar cane by membrane method of sugar cane syrup

Abstract

The application provides a method for brewing sugar cane special beer by using membrane method sugar cane syrup, wherein the prepared sugar cane juice by using the membrane method sugar technology is used as the main material, hops and beer yeast are added to carry out low-temperature main fermentation, after the main fermentation is completed, 15-25% of wort of the fermentation liquid is added to carry out secondary fermentation, and then low-temperature storage and sedimentation are carried out to obtain the sugar cane special beer. The prepared product has obvious malt beer flavor, golden color and refreshing taste, the main material is the low-price sugar cane syrup, the product production cost is greatly reduced, and the demand of consumers for beer beverage is met.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of fermented wine processing, and particularly relates to a method for brewing sugarcane special beer by using a membrane method for sugarcane syrup. BACKGROUND

[0002] Beer is a kind of alcoholic beverage with unique flavor and is popular among consumers. It is a kind of fermented wine containing carbon dioxide and bubbles, which is produced by using malt and water as main raw materials, adding hops and using yeast to ferment. Foaming wine originated in Japan and is actually a kind of high auxiliary beer. In China, it belongs to special beer and contains a large amount of starch materials such as rice and corn. The starch is saccharified by adding exogenous enzyme preparation, so as to produce beer-flavored alcoholic beverage with relatively light taste. The brewing process of light lager beer is also a common process for industrial beer, that is, malt and various solid auxiliary materials (commonly used rice, corn, etc.) are heated and saccharified, then boiled and hops are added, lager yeast is inoculated, and beer is produced by the following fermentation process in a relatively low temperature (10-15℃) environment. This method is also the main brewing process of popular beer at present. One of the characteristics of this process is to use hops to increase the taste, and the beer body is relatively light in color.

[0003] At present, malt is mainly used as the main material in beer process, and auxiliary materials are added to reduce the cost of beer production. The main auxiliary materials are rice, corn and other starch crops. However, the proportion of malt is more than 55%, because the proportion of rice, corn and other auxiliary materials is too high, which will lead to insufficient nitrogen source and enzyme content in the total raw materials, and further lead to difficulty in starch conversion, incomplete saccharification and difficulty in wort filtration. For example, in the ten-grain beer brewing method disclosed in the patent with publication number CN103146516A, the proportion of malt is more than 60%.

[0004] In the foaming wine process, rice and corn are used as main materials, and exogenous enzyme preparation is added to assist saccharification to produce foaming wine with light taste, which has a certain gap with the taste of beer.

[0005] Fruits generally contain a lot of organic acids and rich fruit characteristic flavors. During the fermentation process, a large amount of fruit aroma and fruit flavor will be produced, which can easily cover the malt fermentation flavor and make it difficult to produce beer flavor. Therefore, if fruits are used as main materials, the beer flavor will be covered. Therefore, fruits are currently only used as auxiliary materials or fruit juice is added to produce fruit-flavored beer. For example, CN109355141B discloses a sugarcane-flavored beer, which is prepared by using malt as main material and adding sugarcane juice during the fermentation process. The proportion of sugarcane juice is only about 15% of the malt wort.

[0006] At present, malt is still the main material for beer production, and fruits are only added as auxiliary materials. It is a technical difficulty to realize the use of fruit juice as the main material to replace malt as much as possible, improve the process, make the fermentation flavor close to malt, highlight the malt flavor and finally present the beer flavor in the production of fruit beer. Moreover, the price of malt is relatively high, and it is also an urgent problem to be solved to find cheap raw materials to replace malt as much as possible for beer production while still maintaining the beer flavor. SUMMARY

[0007] To solve the above problems, the present application provides a method for brewing special cane beer by membrane method cane syrup, which uses cane juice prepared by membrane method sugar technology as the main material, adds hops and beer yeast for low-temperature main fermentation, adds 15-25% of wort of the fermentation liquor after the completion of the main fermentation for secondary fermentation, and then stores and settles at low temperature to obtain special cane beer. The product has obvious malt beer flavor, golden color and refreshing taste, uses lower-priced cane syrup as the main material, greatly reduces the production cost of the product, and meets the demand of consumers for beer beverages.

[0008] In one aspect, the present application provides a method for preparing cane beer, which comprises the following steps:

[0009] (1) preparing cane juice by membrane method, wherein the membrane method is ceramic membrane filtration with a pore size of 10-300 nm;

[0010] (2) adding hops and yeast to the cane juice for primary fermentation.

[0011] Fruit raw materials usually have a large amount of organic acids and rich fruit characteristic flavor, which can easily mask the malt fermentation flavor and make it difficult to produce beer flavor. Compared with other fruits, cane has less organic acid content, high sugar content and rich nutrition, so the present application hopes to use cane juice instead of malt juice as the main raw material to prepare beer.

[0012] Membrane method sugar is a new type of cane sugar making technology, which uses the precise physical screening effect of separation membrane to realize the removal of impurities, clarification, decolorization and concentration of cane mixed juice, and does not need to use sulfur fumigation process for treatment in the whole process. The prepared cane juice has higher purity. The present application uses the cane juice produced in the membrane method sugar process as the main raw material for beer fermentation, which can avoid the occurrence of bad sulfur fumigation flavor in the finished product, and also can realize the refreshing beer flavor of the product to a greater extent.

[0013] The preparation process of the cane beer provided by the present application has special style of beer due to the change of raw and auxiliary materials (cane as the main raw material and malt as the secondary raw material) and process, so it is called special beer.

[0014] Further, the step (3) of directly adding the saccharified wort after once fermentation to perform secondary fermentation is further included.

[0015] The present application uses the higher-purity sugarcane juice prepared by the membrane method as the main material for fermentation, but how to use more sugarcane juice to replace wort while ensuring the beer flavor, so that the fermentation flavor is closer to malt when the sugarcane juice is used as the main material, and the malt flavor can be better highlighted and finally the beer flavor is presented, is the technical difficulty of the sugarcane special beer.

[0016] In order to use more sugarcane juice to replace wort while ensuring the beer flavor, the present application improves the process based on the pale lager beer brewing process, uses a small amount of wort to perform secondary fermentation to supplement the flavor, and experiments and explores the parameter conditions, so that the beer flavor beverage is produced by using the sugarcane juice, and the problem of producing beer by using the sugarcane juice as the main material to replace wort is solved.

[0017] Further, the sugar content of the saccharified wort is 8-12 brix.

[0018] The sugar content of the wort added in the secondary fermentation needs to be controlled in a suitable range, which helps to improve the efficiency of the secondary fermentation and improve the beer flavor.

[0019] Further, the amount of the wort added in the step (3) is 20-25% of the sugarcane juice.

[0020] If the amount of the wort added in the secondary fermentation is too low, the bitterness and color of the beer prepared will decrease, and it is difficult to highlight the beer flavor; but if too much wort is added, it is also not conducive to the preparation of beer, which will lead to a decrease in the efficiency of the secondary fermentation, a prolongation of the time, and a deterioration of the beer flavor. Therefore, it is necessary to find the most suitable range of the amount of the wort added, which can not only achieve the replacement of more sugarcane juice for wort, but also ensure the bitterness and color of the beer, and better highlight the beer flavor.

[0021] Aldehydes are the main reason for the aging and odor of the finished beer, and the content of aldehydes in the sugarcane beer prepared by the present application is lower than that of the commercially available beer, and the aging is less likely to occur.

[0022] Esters are the main aroma components, which can increase the beer flavor, and the content of esters in the sugarcane beer prepared by the present application is higher than that of the commercially available beer, and the beer flavor is better and more mellow.

[0023] Further, the secondary fermentation is low-temperature fermentation at 10-14℃ for 4-6 days, and after the fermentation is completed, the low-temperature storage and sedimentation at 0-3℃ for 3-5 days are performed.

[0024] Further, the step (1) is to prepare the cane juice by the membrane method: cane juice is prepared by cane pressing, and is filtered by a ceramic membrane with a pore size of 70 nm to prepare the cane juice with a Brix of 16-18.

[0025] The cane juice prepared by the membrane method is used to prepare the cane beer, and the biggest advantage of the cane syrup prepared by the membrane method is that it does not need additional impurity removal and clarification, can be one-step, retains more nutritional ingredients in the cane juice, and then avoids the sulfur fumigation taste in the product. In order to prevent the loss of sugar in the acidic environment of the cane juice, lime milk is added to the mixed juice to adjust the pH during the production of the syrup in the factory. The cane beer prepared by the present application does not need to add lime milk.

[0026] The cane juice prepared by the 70 nm ceramic membrane filtration is used to prepare the cane beer, which can better improve the taste of the cane beer, improve the flavor of the beer, and also ensure the quality of the beer.

[0027] Further, the step (2) is to adjust the Brix of the cane juice to 12-14, boil, and then add hops three times.

[0028] The cane juice is maintained at a suitable Brix, which can better ensure the quality of the beer when used to prepare the beer.

[0029] Further, the step (2) is that the yeast is lager yeast, and the fermentation condition is low-temperature fermentation for 6-8 days in an environment of 10-14℃.

[0030] Further, the method comprises the following steps:

[0031] (1) cane juice is prepared by cane pressing, and is filtered, impurity-removed, clarified, decolorized and concentrated by a membrane, and the Brix is;

[0032] (2) the Brix of the cane juice is first adjusted to 12-14, boiled for 70 min, hops are added three times during the boiling, after the boiling is completed, 100-200 mesh coarse filtration is performed, the filtrate is heated to 121℃ for 15 min for sterilization, after cooling, lager yeast is inoculated for primary fermentation, the primary fermentation is low-temperature fermentation for 6-8 days in an environment of 10-14℃;

[0033] (3) after the primary fermentation, the saccharified malt juice with a sugar content of 8-12 brix is directly added to the fermentation liquor; the volume of the malt juice is 15%-25% of the volume of the fermentation liquor, and secondary fermentation is performed; the secondary fermentation is low-temperature fermentation for 4-6 days in an environment of 10-14℃, and after the fermentation is completed, low-temperature storage and sedimentation are performed for 3-5 days at 0-3℃.

[0034] In another aspect, the present application provides a use of a cane juice for preparing a production material for producing beer at a low cost instead of malt juice, wherein the cane juice is prepared by a membrane method using a ceramic membrane with a pore size of 10-300 nm.

[0035] Further, the membrane method is a process of preparing cane juice by squeezing cane and filtering the cane juice through a ceramic membrane with a pore size of 70 nm to obtain cane juice with a Brix of 16-18.

[0036] The present application has the following advantages:

[0037] (1) The cane juice with a low content of organic acid, a high content of sugar and rich nutrition is used as a main material for fermentation, so that the cane juice can replace malt juice as much as possible, and the beer flavor can be ensured;

[0038] (2) The cane juice produced in the membrane sugar-making process is used as a raw material, so that the bad sulfur-smoked flavor in the finished product can be avoided, and the refreshing beer flavor can be achieved to a greater extent;

[0039] (3) The cane juice is used as a main material for fermentation, and a small proportion of malt juice (only 20% of the cane juice) is added for flavoring in the post-fermentation, so that the cane special beer with a golden and transparent color and a refreshing taste with obvious malt flavor can be produced;

[0040] (4) Compared with the traditional malt-making method, the production cost of beer can be reduced in the cane-producing areas (500 yuan / ton of cane in Guangxi, and more than 3000 yuan / ton of barley);

[0041] (5) Compared with the traditional beer process and the sparkling wine process, the main and auxiliary materials do not need to be mixed for saccharification, and the cane main material avoids the saccharification process;

[0042] (6) The produced cane special beer is more golden and transparent, has better color, a refreshing taste, obvious malt aroma, no difference in taste from the commercially available beer, a lower content of aldehydes, a higher content of esters, a more pure flavor, and can meet the needs of consumers for beer beverages at a low cost;

[0043] (7) If the proportion of malt juice is appropriately reduced, the special beer with obvious cane flavor can be obtained, which can meet the needs of consumers who like the cane-taste beer. BRIEF DESCRIPTION OF DRAWINGS

[0044] Figure 1 The flow chart for preparing the cane beer in Example 1 is shown.

[0045] Figure 2 The detection results of the contents of aldehydes and esters in Example 2 are shown. DETAILED DESCRIPTION

[0046] The application will be further described in detail below with reference to examples. It should be noted that the examples described below are intended to facilitate the understanding of the application and do not limit the application in any way. The reagents used in the examples are known products, which are obtained by purchasing commercially available products.

[0047] Example 1, the application provides a method for preparing sugar cane beer

[0048] The preparation process of the sugar cane beer provided in the example is shown in Figure 1 The specific process is as follows:

[0049] 1) The raw material sugar cane (purchased from a local sugar factory in Nanning) is washed and juiced;

[0050] 2) Using membrane sugar-making technology: after the sugar cane is pressed, mixed juice is obtained. The mixed juice is boiled for 3-5 minutes after preliminary screening (screened through a 100-mesh sieve to remove large pieces of sugar cane residue fibers), and then filtered using a 70-nm ceramic membrane (purchased from Jiangsu Lingdong, simple type LAB) to obtain sugar cane clear juice. The degree of hammer of the prepared sugar cane clear juice is 16-18 degrees of hammer;

[0051] 3) Dilute or concentrate the sugar cane clear juice to 12-14 degrees of hammer (preferably 14 degrees of hammer in the example);

[0052] 4) Boil the sugar cane clear juice with adjusted sugar content for 60-80 minutes (preferably 70 minutes in the example), and add hops three times during the boiling process (add 10% after boiling for 5 minutes, add 40% after boiling for 40 minutes, and add 50% after boiling for 65 minutes). After the end, perform coarse filtration with 100-200 mesh (preferably 200 mesh in the example);

[0053] 5) Heat the sugar cane clear juice with added hops to 121℃ and maintain for 15 minutes for sterilization, and cool to room temperature in a sterile environment;

[0054] 6) Sterilize the sugar cane clear juice after sterilization according to 1-2% of the mass (preferably 2% in the example) and transfer to a low-temperature fermentation environment of 10-14℃ (preferably 10℃ in the example) for 6-8 days (preferably 7 days in the example).

[0055] 7) malt (purchased from Nanning local beer factory, type of ordinary malt, beer malt, caramel malt, including caramel malt and other flavoring malt) is saccharified (93% malt, 3.5% beer malt, 3.5% caramel malt is mixed, then water is added according to the material water ratio of 1:4, then the protein is rested for 30 min at 52±0.5℃, then heated to 62±0.5℃ and kept for 60 min for saccharification, then heated to 78±0.5℃ and kept for 10 min, and then filtered) to obtain wort, and the wort concentration is adjusted to 8-12 brix (preferably 12 brix in this embodiment);

[0056] 8) 15-25% (preferably 20% in this embodiment) of the wort is added to the clear cane juice, and the post-fermentation is continued at 10-14℃ (preferably 10℃ in this embodiment) for 4-6 days (preferably 4 days in this embodiment).

[0057] 9) After the post-fermentation is completed, the storage temperature is adjusted to 0-3℃ for low-temperature storage and sedimentation for 3-5 days (preferably 3 days in this embodiment) to obtain the finished product.

[0058] The prepared cane beer is golden and transparent, has a clear taste, and has obvious malt aroma, and the taste is not different from that of commercially available beer. The pH value, bitter content, color, aldehyde content and ester content are detected, and 50 primary evaluators are organized to conduct sensory difference analysis.

[0059] The detection method of bitter is as follows: the detection method of bitter in Appendix C2 of GB / T 4928-2008 is referred to;

[0060] The detection method of color is as follows: the detection method of turbidity in GB / T 4928-2008 is referred to;

[0061] The detection method of aldehyde and ester is as follows: the detection method of low-boiling-point aroma substances in Appendix C8 of GB / T 4928-2008 is referred to, gas chromatography is used for detection, and the detected low-boiling-point aldehyde and ester are calculated according to the detection results.

[0062] The sensory difference analysis includes scoring evaluation of appearance, foam, aroma and taste, and the scoring evaluation table is shown in Table 1.

[0063] Table 1, sensory difference analysis scoring standard

[0064]

[0065] Through detection, the pH of the cane beer prepared in this embodiment is 4.06, the bitter is 14.03 BU, the color is 2.04 EBC, the color is golden and transparent, the color is better, the taste is clear, there is obvious beer aroma, and the taste is not different from that of commercially available beer.

[0066] Example 2, Influence of Membrane Method for Preparing Sugarcane Juice on Preparation of Sugarcane Beer

[0067] In this example, the preparation process of sugarcane juice was prepared by membrane method and sulfur dioxide method respectively:

[0068] 1. Membrane method: After sugarcane is pressed, mixed juice is obtained. The mixed juice is boiled for 3-5 minutes after primary screening, and then 50 nm ceramic membrane is used for filtration to obtain sugarcane juice. The brix of the prepared sugarcane juice is 16-18;

[0069] 2. Sulfur dioxide method: impurities are removed by sulfur dioxide method (the specific preparation process of sulfur dioxide method is needed to be supplemented), clarification, filtration, decolorization and concentration to obtain sugarcane juice. The brix of the prepared sugarcane juice is 16-18;

[0070] The two prepared sugarcane juices were used to prepare sugarcane beer according to the method provided in Example 1. The pH value, bitter content, color, aldehyde and ester content of the two groups of sugarcane beer were investigated, and 50 primary evaluators were organized to conduct sensory difference analysis, and compared with the commercially available beer (purchased from Nanning supermarket, Qingdao beer) and commercially available sugarcane beer (purchased from Nanning supermarket, Zhuangmei Huashan sugarcane beer, prepared by using sugarcane juice). The detection results are shown in Tables 2 and 3, and the aldehyde and ester content detection results are shown in Figure 2 .

[0071] Table 2, pH value, bitter content and color of sugarcane beer prepared by different sugarcane juice

[0072] Cane juice preparation pH Bittering units / BU Colour / EBC Aldehydes (mg / L) Esters (mg / L) Membrane preparation 4.07 13.99 1.96 0.11 14.98 Sulphur dioxide preparation 3.88 14.32 1.85 0.98 14.05 Commercial beer 4.09 15.38 2.83 5.92 8.03 Commercial cane beer 4.08 14.72 2.64 1.25 15.19

[0073] Table 3, sensory difference analysis of sugarcane beer prepared by different sugarcane juice

[0074]

[0075] According to Tables 2 and 3, it can be seen that the sugarcane beer prepared by sulfur dioxide method has obvious sulfur fumigation odor, poor sugarcane flavor, and is difficult to prepare sugarcane beer; the sugarcane beer prepared by membrane method not only has closer flavor to beer, but also has lower aldehyde content (more resistant to storage) and higher ester content than commercially available beer, and the prepared sugarcane beer has higher quality.

[0076] Example 3, Influence of Different Membrane Preparation Processes on Preparation of Sugarcane Beer

[0077] The present example adopts ceramic membrane filtration method to prepare sugarcane juice, wherein the pore size of the ceramic membrane is 10, 70, 130, 200, 300 nm, respectively, and the sugarcane beer is prepared according to the method provided in Example 1. The influence of the sugarcane juice prepared by the ceramic membranes with different pore sizes on the preparation of sugarcane beer is investigated. The pH value, bitter content, color, aldehyde and ester content of the two groups of sugarcane beer are investigated, respectively, and 50 primary evaluators are organized to conduct sensory difference analysis, and the test results are shown in Table 4.

[0078] Table 4, influence of sugarcane beer prepared by ceramic membranes with different pore sizes

[0079]

[0080] According to Table 4, when the pore size of the ceramic membrane is less than 50 nm, the sensory score decreases, the color of the sugarcane beer is light, the flavor is weak, and the content of ester substances is low; when the pore size of the ceramic membrane is higher than 300 nm, the total acid content is high, the fruit acid taste is heavy, which is not conducive to the preparation of sugarcane beer; the most preferred is the pore size of 70 nm, at this time, the color of the prepared sugarcane beer is golden and lustrous, the foam is the most abundant, the sensory score is the highest, the flavor is closest to the market beer, the content of aldehyde substances is the lowest, it is the least likely to age, the content of ester substances is higher, and the flavor is better.

[0081] Example 4, influence of secondary fermentation on the preparation of sugarcane beer

[0082] In the present example, the sugarcane beer is prepared according to the method provided in Example 1, and the 70 nm ceramic membrane is used to filter the sugarcane juice. In the preparation of the sugarcane beer, the barley juice is added in the primary fermentation and the secondary fermentation, respectively, and the influence of the addition of the barley juice at different times on the preparation of the sugarcane beer is investigated.

[0083] 1. Without using secondary fermentation, 20% of the barley juice is directly added to the sugarcane juice for primary fermentation;

[0084] 2. According to the method provided in Example 1, 20% of the barley juice is added in the secondary fermentation process;

[0085] The pH value, bitter content and color of the two groups of sugarcane beer are investigated, respectively, and 50 primary evaluators are organized to conduct sensory difference analysis, and the test results are shown in Table 5.

[0086] Table 5, influence of secondary fermentation on the preparation of sugarcane beer

[0087]

[0088] According to Table 5, if the wort is directly added in one fermentation, the prepared beer has fruity sour taste, obvious sugarcane flavor, sour taste, low bitter quality and color, and the flavor is far from beer, and the prepared sugarcane beer is difficult to replace beer.

[0089] Example 5, Effect of Barley Juice Addition Amount on Preparation of Sugarcane Beer

[0090] In order to explore the brewing process parameters that can realize the beer flavor, the preparation of sugarcane beer was carried out according to the method provided in Example 1, and 70 nm ceramic membrane was used to filter the prepared sugarcane juice. Among them, the proportion of barley juice added in the second fermentation was 80%, 30%, 25%, 20%, 15% and 10%, respectively, and the proportion of malt juice in the fermentation was explored. The rest of the steps were the same as Example 1. The effect of the addition amount of wort in the second fermentation on the preparation of sugarcane beer was investigated, and it was compared with the commercially available beer (purchased from Nanning supermarket, Qingdao beer) and commercially available sugarcane beer (purchased from Nanning supermarket, Zhuangmei Huashan Sugarcane Beer, prepared by using sugarcane juice). The pH value, bitter quality content and color of the sugarcane beer prepared by different proportions of barley juice were investigated, and 50 primary evaluators were organized for sensory difference analysis. The test results are shown in Tables 6 and 7.

[0091] Table 6, pH value, bitter quality content and color of sugarcane beer prepared by different proportions of barley juice

[0092]

[0093]

[0094] Table 7, Sensory difference analysis of sugarcane beer prepared by different proportions of barley juice

[0095]

[0096] The bitterness and color in beer flavor are important indexes. According to Table 6, it can be seen that, when 20-25% of the barley juice is added in the secondary fermentation, the prepared sugarcane beer has no significant difference from the commercially available ordinary beer, except that the bitterness of the beer brewed mainly from sugarcane is relatively low, which may be due to the small amount of malt and the small amount of bitter substances produced by the heating of some starch; the relatively low color also shows that the color of the product of the process is more clear and bright, and the color is more golden yellow; according to Table 6 and Table 7, when the barley juice supplementing amount is 15% or 10%, the prepared sugarcane beer has a higher acid content, a lower bitter quality, a lighter color, and a small amount of foam, which has a significant difference from the commercially available ordinary beer, and it is difficult to highlight the beer flavor; when the barley juice supplementing amount is more than 30%, the production cost increases, and the taste does not increase significantly. Therefore, the barley juice supplementing amount in the secondary fermentation is 20-25%, and the optimal amount is 20%, and the prepared sugarcane beer has the best flavor and is close to the commercially available beer.

[0097] Example 6, Effect of Adding Sugarcane Juice After Malt Juice as Primary Fermentation Raw Material on Preparation of Sugarcane Beer

[0098] In this example, the fermentation process for beer production by replacing malt juice with sugarcane juice was explored, and the sugarcane beer was prepared according to the following two methods:

[0099] 1. The sugarcane beer was prepared according to the method provided in Example 1.

[0100] 2. The primary fermentation raw material was changed to malt juice, and 5 times of sugarcane juice was added for secondary fermentation, and the other steps were the same as in Example 1.

[0101] The preparation steps of the second method are as follows:

[0102] 1) The raw material sugarcane was washed and juiced;

[0103] 2) The membrane method was used to remove impurities, clarify, decolorize and concentrate to obtain sugarcane juice;

[0104] 3) The barley malt (including flavor-enhancing malt such as caramel malt) was saccharified to obtain barley juice, and the malt juice concentration was adjusted to 8 brix;

[0105] 4) The malt juice with adjusted sugar content was boiled for 70 minutes, during which the hops were added three times, and after the end, it was filtered through a 100-mesh screen;

[0106] 5) The malt juice with added hops was heated to 121℃ for 15 min for sterilization, and then cooled to room temperature in a sterile environment;

[0107] 6) The sterilized malt juice was inoculated with 2% of lager yeast by mass, and then transferred to an environment at 10±1℃ for low-temperature fermentation for 7 days;

[0108] 7) Dilute or concentrate the cane juice to 14 Brix;

[0109] 8) Add wort to the cane juice at 5 times the volume of the cane juice and continue the post fermentation for 6 days at 10 ± 1 °C;

[0110] 9) After the post fermentation, adjust the storage temperature to 0-3 °C and store for 3 days to obtain the final product.

[0111] The cane beer prepared in two ways was compared with the commercially available beer, and the pH value, bitter content and color of the cane beer prepared in different ways were investigated, and the sensory difference analysis was carried out, and the test results are shown in Tables 8 and 9.

[0112] Table 8, pH value, bitter content and color of cane beer prepared in different ways

[0113] Preparation method pH Total acid / mg-100ml -1 ]] Bittering units / BU Colour / EBC First 4.06 1.28 14.33 2.07 Second 3.15 92.56 10.09 1.82 Commercial beer 4.09 1.33 15.32 2.38

[0114] Table 9, sensory difference analysis of cane beer prepared by different wort addition ratios

[0115]

[0116] According to Tables 8 and 9, it can be seen that using wort as the primary fermentation raw material and adding a high proportion of cane juice will result in a product containing more acidic substances, and there is also a significant fruit acid taste in the mouthfeel, which is quite different from the flavor of beer, so cane juice must be used as the primary fermentation raw material, and wort is added during secondary fermentation.

[0117] Example 7, effect comparison of different fruit juices for preparing beer

[0118] In this example, different fruits were used as main materials for special beer brewing experiments, and common brewing materials such as apple and grape were used to brew beer, and the preparation method was the same as that of Example 1, except that the primary fermentation raw material was replaced by apple juice and grape juice. The cane beer brewed according to the method of Example 1 was compared, and the pH value, total acid of the beer prepared from fruit juice were investigated, and the sensory difference analysis was carried out, and the test results are shown in Tables 10 and 11.

[0119] Table 10, pH value, bitter content and color of beer brewed from different fruit juices

[0120] Juice pH Total acid / mg-100ml -1 ]] Sensory score Apple juice 3.64 327.33 72 Grape juice 3.47 419.28 68 Cane juice 4.06 1.33 95

[0121] Table 11, sensory difference analysis of beer brewed from different fruit juices

[0122]

[0123] It can be obviously seen from Table 10 and Table 11 that other fruit raw materials as the production raw materials of the process will make the product taste greatly different from beer, obviously sour and obviously have the corresponding fruit flavor. The process scheme is determined according to the characteristics of the cane juice and is not universal.

[0124] Although the present application has been disclosed with reference to the above embodiments, the present application is not limited to the above embodiments. Any person skilled in the art can make various modifications and changes without departing from the spirit and scope of the present application, and the scope of protection of the present application should be defined by the scope of claims.

Claims

1. Use of a combination of ceramic membranes and secondary fermentation to reduce the total acid content of cane beer, characterized in that, The cane beer takes cane juice as main material, and the preparation method is as follows: (1) the cane juice is prepared by membrane method, and the membrane method is ceramic membrane filtration with a pore size of 50-130 nm; the cane juice has a brix of 16-18; (2) hops and yeast are added into the cane juice for primary fermentation; specifically, the brix of the cane juice is adjusted to 12-14, and the cane juice is boiled, hops are added in three times, and then the cane juice is filtered, sterilized, and yeast is added for primary fermentation; the yeast is lager yeast, and the fermentation condition is low-temperature fermentation at 10-14 ℃ for 6-8 days; (3) after the primary fermentation, the malt juice after saccharification is directly added for secondary fermentation; the addition amount of the malt juice is 20-25% of the cane juice.

2. A process for the preparation of a sugar cane beer having a low total acid content, characterised in that, The cane beer takes cane juice as main material, and the preparation method is as follows: (1) the cane juice is prepared by membrane method, and the membrane method is ceramic membrane filtration with a pore size of 50-130 nm; the cane juice has a brix of 16-18; (2) hops and yeast are added into the cane juice for primary fermentation; specifically, the brix of the cane juice is adjusted to 12-14, and the cane juice is boiled, hops are added in three times, and then the cane juice is filtered, sterilized, and yeast is added for primary fermentation; the yeast is lager yeast, and the fermentation condition is low-temperature fermentation at 10-14 ℃ for 6-8 days; (3) after the primary fermentation, the malt juice after saccharification is directly added for secondary fermentation; the addition amount of the malt juice is 20-25% of the cane juice.

3. The method of claim 2, wherein, The malt juice after saccharification has a brix of 8-12.

4. The method of claim 3, wherein, The secondary fermentation is low-temperature fermentation at 10-14 ℃ for 4-6 days, and after the fermentation is completed, the fermented product is stored at low temperature of 0-3 ℃ for 3-5 days.

5. The cane beer prepared by the method according to any one of claims 2-4.

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