Preparation method of craft beer containing NFC fruit juice
The NFC fruit juice beer production method addresses stability and oxidation issues by incorporating anti-oxidation components and specific brewing steps, resulting in a high-quality beer with enhanced flavor and health benefits.
Patent Information
- Application Number
- CN202510389916.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-31
- Publication Date
- 2025-07-15
AI Technical Summary
Existing fruit beer is easily oxidized, browned, and has poor stability after adding juice, affecting the taste and quality.
NFC juice is used to ferment and brew it simultaneously, and antioxidant components, including collagen polypeptides and antioxidant microcapsules, are added. The collagen polypeptide is coated by modified sodium alginate solution to form antioxidant microcapsules, improving stability and taste.
While maintaining the flavor of beer, it improves the stability and nutritional value of fruit beer, improves the taste and fruity aroma, and has antioxidant and health care effects.
Smart Images
Figure BDA0005337137180000091
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of beer brewing, and discloses a preparation method of a craft beer containing NFC juice. Background Art
[0002] Beer is a kind of beverage brewed mainly from malt and fermented with hops. After adding fruit juice to beer, fruit beer with both beer flavor and fruit aroma can be obtained, which has a refreshing taste and a low alcohol content, and is widely popular.
[0003] In the prior art, the fruit beer prepared directly adds fruit juice to beer. Although the beer can obtain a certain fruit aroma, it lacks fermentation aroma, and the taste needs to be improved. Moreover, the beer after adding fruit juice is more likely to have problems such as easy oxidation and discoloration. For example, apple juice is rich in polyphenols, very easy to brown, has poor stability, is prone to precipitation and stratification, affecting the overall quality.
[0004] In summary, it is of great significance to study a craft beer containing NFC juice with good antioxidant property, good taste and good stability and its preparation method. Summary of the Invention
[0005] The purpose of the present invention is to provide a preparation method of a craft beer containing NFC juice to solve the problems put forward in the above background art.
[0006] To solve the above technical problems, the present invention provides the following technical solution: A preparation method of a craft beer containing NFC juice, comprising the following steps: taking wort, malt syrup, and fructose syrup, stirring evenly, adding hops when boiling for 10 - 15 min, continuing to boil for 1 - 2 h, performing whirlpool precipitation to obtain mixed wort; cooling the mixed wort to 13 ± 0.5 °C, feeding it into a fermentation tank, adding yeast liquid, naturally heating to 15 ± 0.5 °C, performing warm fermentation for 70 - 75 hours, adding NFC juice and antioxidant components, sealing the tank to make the pressure in the tank naturally rise to 0.15 ± 0.02 MPa, cooling to 10 - 12 °C and fermenting for 70 - 75 hours, and mixing evenly to obtain craft beer.
[0007] Preferably, the preparation of the wort comprises the following steps: mixing malt and water in a mass ratio of 1:(3 - 4), performing saccharification: keeping warm at 35 - 40 °C for 30 - 40 min, heating to 50 - 55 °C and keeping warm for 20 - 30 min, heating to 65 - 70 °C and keeping warm for 50 - 60 min; filtering to obtain the liquid to get wort.
[0008] Preferably, the sugar content of the wort is 8.0 ± 0.5 °P, and the alcohol content ≥ 2.5 % vol.
[0009] Preferably, the mixed wort comprises the following raw materials by mass: 70-80 parts of original wort, 5-6 parts of malt syrup, 2-3 parts of fructose syrup, 0.02-0.03 parts of hops (the hops can be Qingdao Dahua); the craft beer comprises the following raw materials by mass: 75-85 parts of mixed wort, 0.2-0.8 parts of yeast liquid, 10-15 parts of NFC juice, 3-4 parts of antioxidant component.
[0010] Preferably, the antioxidant component comprises collagen polypeptide and antioxidant microcapsules with a mass ratio of 1:(1.5-2);
[0011] The preparation of the antioxidant microcapsules comprises the following steps: S1: Mix the fruit residue powder remaining after juicing the fruit with traditional Chinese medicine powder to obtain a mixed powder; place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 30-50 minutes, take the refluxed liquid, dry it to obtain a mixture;
[0012] S2: Take low molecular weight sodium alginate and the mixture, add them to water and stir to dissolve, add a crosslinking agent, crosslink at 45-55 °C for 1-3 h to obtain a modified sodium alginate solution; add isomaltooligosaccharide, high molecular weight sodium alginate, and low molecular weight sodium alginate, mix evenly to obtain mixture A; add collagen polypeptide and an emulsifier, stir well for 0.5-1 h to obtain mixture B, slowly drop mixture B into calcium chloride aqueous solution, solidify for 30-40 min, and dry to obtain antioxidant microcapsules.
[0013] Preferably, the traditional Chinese medicine powder comprises wolfberry, smoked plum, and Chinese yam with a mass ratio of 1:1:(3-4); the mixed powder comprises fruit residue powder and traditional Chinese medicine powder with a mass ratio of (1-2):1.
[0014] Preferably, the preparation of the antioxidant microcapsules comprises the following steps: Take 2-3 parts of low molecular weight sodium alginate, 1-2 parts of the mixture, add 12-15 parts of water, stir to dissolve, add 0.3-0.5 parts of crosslinking agent sodium trimetaphosphate, crosslink at 45-55 °C for 1-3 h to obtain a modified sodium alginate solution; add 0.5-1 part of isomaltooligosaccharide, 3-4 parts of high molecular weight sodium alginate, 0.5-1 part of low molecular weight sodium alginate, mix evenly to obtain mixture A; add 18-20 parts of collagen polypeptide, then add 5-6 parts of emulsifier Tween-80, stir well for 0.5-1 h to obtain mixture B, slowly drop mixture B into 2% calcium chloride aqueous solution, perform high-speed shearing and solidify for 30-40 min, and dry to obtain antioxidant microcapsules.
[0015] Preferably, the molecular weight of the high molecular weight sodium alginate is 100-120k, and the low molecular weight sodium alginate is 20-50k.
[0016] Preferably, the yeast liquid comprises active dry yeast and water in a mass ratio of 1:(5-8).
[0017] Preferably, the preparation of the yeast liquid comprises the following steps: taking active dry yeast of type Airedale WB06 and water in a mass ratio of 1:5, stirring and mixing for 30 min to obtain the yeast liquid.
[0018] Preferably, the preparation of the NFC juice comprises the following steps: taking bananas, apples and pears in a mass ratio of 2:(1-1.2):(0.3-0.5), peeling and pitting them respectively, juicing, performing solid-liquid separation, taking the liquid part, mixing, and sterilizing to obtain the NFC juice; the solid obtained by solid-liquid separation is dried to obtain pomace powder.
[0019] Compared with the prior art, the beneficial effects achieved by the present invention are as follows: adding NFC juice to beer and fermenting and brewing synchronously, so that it has both the flavor of beer and the nutrition and aroma of fruits;
[0020] This product is additionally added with an antioxidant component, which includes collagen polypeptide and antioxidant microcapsule in a mass ratio of 1:(1.5-2); the collagen polypeptide has good antioxidant performance and can protect active ingredients such as phenolic substances and Vc from being oxidized during the fermentation process, improve the content of active ingredients, contribute to the preservation of the freshness of beer and the fruity aroma, effectively improve the problems of easy oxidation, easy browning and poor stability caused by directly adding juice, and the addition of polypeptide substances helps to improve the foaming performance and can further improve the quality of beer;
[0021] Since the collagen polypeptide selected in the present invention is cod collagen peptide, too high an addition amount may lead to a decline in the taste and mouthfeel of beer, so antioxidant microcapsules are introduced; the microcapsules are coated collagen polypeptides, which do not affect the flavor of craft beer, and after being coated, can effectively avoid the problem of decomposition of collagen polypeptides in gastric acid, are more beneficial to human absorption, and play a health care effect; the outer layer of the microcapsules includes modified sodium alginate solution, isomaltooligosaccharide, high molecular weight sodium alginate and low molecular weight sodium alginate; the modified sodium alginate is prepared by sodium alginate and a mixture under the action of a cross-linking agent sodium trimetaphosphate, and the mixture is obtained by extracting the pomace powder and traditional Chinese medicine powder remaining after juicing, and the utilization of the pomace powder realizes the recycling of production raw materials and reduces waste; the traditional Chinese medicine powder has a good effect of relieving hangover and protecting the liver and is beneficial to human health; the mixed use of high molecular weight sodium alginate, low molecular weight sodium alginate and isomaltooligosaccharide helps to obtain a denser and more stable coating layer; when only high molecular weight sodium alginate is contained, the compactness of the coating layer is insufficient and it is not conducive to the slow release of active ingredients, and the introduction of isomaltooligosaccharide with a relatively small molecular weight and low molecular weight sodium alginate can play a good role in filling the pores of the coating film, improve the overall compactness, and at the same time do not affect the mouthfeel of beer and there is no influence of collagen polypeptide and the taste of traditional Chinese medicine;
[0022] In summary, by introducing a certain quality of antioxidant substances, the present invention improves the stability of the beer itself, does not affect its flavor, and has a certain health care effect on the human body. Finally, a craft beer with good taste, rich aroma, good foaming property, strong fruity aroma, rich nutrition, and beneficial to health is prepared. Specific Embodiments
[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.
[0024] It should be noted that there are no special restrictions on the purchase manufacturers of all raw materials involved in the present invention. Exemplarily, they include:
[0025] Sodium tripolyphosphate (CAS No. 7785-84-4); Isomaltooligosaccharide (GY1081, Shanghai Huicheng Biotechnology Co., Ltd.); Sodium alginate with a high molecular weight of 100k (product number S787430, Macklin); Sodium alginate with a low molecular weight of 30k (product number S787431, Macklin); Collagen polypeptide (cod fish collagen peptide 36, Sichuan Century Star Biotechnology Co., Ltd.); Tween-80 (CAS No. 9005-65-6); Malt syrup (product number A00345, Wuhan Jiyesheng Chemical Co., Ltd.); Fructose syrup (product number A00218, Wuhan Jiyesheng Chemical Co., Ltd.);
[0026] Unless otherwise specified, the following are all in parts by mass or mass ratio;
[0027] Example 1: S1: Take bananas, apples, and pears in a mass ratio of 2:1:0.5. After peeling and removing the cores respectively, juice them, perform solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0028] S2: Take the solid part obtained from the solid-liquid separation in step S1, dry it to obtain fruit residue powder; Clean, dry, and crush Chinese wolfberries, smoked plums, and Chinese yams in a mass ratio of 1:1:3 to obtain Chinese medicine powder; Mix the fruit residue powder and the Chinese medicine powder in a mass ratio of 1:1 to obtain a mixed powder; Place the mixed powder in a reflux device, add a 30% ethanol aqueous solution, heat and reflux for 40 minutes, take the refluxed liquid, dry it, and obtain a mixture;
[0029] S3: Take 3 parts of low molecular weight sodium alginate with a molecular weight of 30k, 2 parts of the mixture, add 15 parts of water, stir and dissolve, add 0.4 part of crosslinking agent sodium trimetaphosphate, crosslink at 50 °C for 2 h to obtain a modified sodium alginate solution; add 0.5 part of isomaltooligosaccharide, 3 parts of high molecular weight sodium alginate with a molecular weight of 100k, and 0.5 part of low molecular weight sodium alginate with a molecular weight of 30k, mix evenly to obtain mixture A; add 20 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B, slowly drop mixture B into 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules;
[0030] S4: Mix malt and water in a mass ratio of 1:4, saccharify (keep warm at 35 °C for 30 min, raise the temperature to 50 °C and keep warm for 30 min; raise the temperature to 70 °C and keep warm for 60 min), filter to obtain original wort;
[0031] Take 75 parts of the original wort, 5 parts of malt syrup, and 3 parts of fructose syrup, stir evenly, add 0.02 part of hops when boiling for 10 min, continue boiling for 1 h, use a whirlpool sedimentation tank to perform whirlpool sedimentation for 20 min after boiling to obtain a mixed wort; cool 80 parts of the mixed wort to 13 °C and send it into a fermentation tank; appropriately aerate during the process of entering the tank; add 0.8 part of yeast liquid, naturally raise the temperature to 15 °C, keep warm and ferment for 72 hours, add 15 parts of NFC juice, 1 part of collagen polypeptide, and 2 parts of antioxidant microcapsules, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10 °C and ferment for 72 hours, and mix evenly to obtain a craft beer.
[0032] Example 2: S1: Take bananas, apples, and pears in a mass ratio of 2:1:0.3, respectively peel and core them, juice them, perform solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0033] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain fruit residue powder; clean Chinese wolfberries, smoked plums, and Chinese yams in a mass ratio of 1:1:3, dry and roast them, and crush them to obtain traditional Chinese medicine powder; mix the fruit residue powder and the traditional Chinese medicine powder in a mass ratio of 1:1 to obtain a mixed powder; place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 50 minutes, take the refluxed liquid, dry it to obtain a mixture;
[0034] S3: Take 2 parts of sodium alginate with a molecular weight of 30k, 1 part of the mixture, add 12 parts of water, stir to dissolve, add 0.3 part of crosslinking agent sodium trimetaphosphate, crosslink at 50 °C for 2 h to obtain a modified sodium alginate solution; add 0.5 part of isomaltooligosaccharide, 3 parts of sodium alginate with a molecular weight of 100k, and 0.5 part of sodium alginate with a molecular weight of 30k, mix evenly to obtain mixture A; add 18 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B, slowly drip mixture B into 2% calcium chloride aqueous solution, carry out high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules;
[0035] S4: Mix malt and water at a mass ratio of 1:4, saccharify (keep warm at 35 °C for 30 min, raise the temperature to 50 °C and keep warm for 30 min; raise the temperature to 70 °C and keep warm for 60 min), filter to obtain original wort;
[0036] Take 75 parts of original wort, 6 parts of malt syrup, and 3 parts of fructose syrup, stir evenly, add 0.02 part of hops when boiling for 10 min, continue boiling for 1 h, use a whirlpool settler to carry out whirlpool precipitation for 20 min after boiling to obtain mixed wort; cool 80 parts of mixed wort to 13 °C and send it into a fermentation tank; appropriately aerate during the process of feeding into the tank; add 0.8 part of yeast liquid, naturally raise the temperature to 15 °C, keep warm and ferment for 72 hours, add 15 parts of NFC juice, 1 part of collagen polypeptide, and 2 parts of antioxidant microcapsules, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10 °C and ferment for 72 hours, mix evenly to obtain craft beer.
[0037] Example 3: S1: Take bananas, apples, and pears at a mass ratio of 2:1.2:0.3, after peeling and pitting respectively, juice, carry out solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0038] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain fruit residue powder; clean wolfberries, smoked plums, and Chinese yams at a mass ratio of 1:1:4, dry them by baking and crush them to obtain traditional Chinese medicine powder; mix the fruit residue powder and the traditional Chinese medicine powder at a mass ratio of 2:1 to obtain a mixed powder; put the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 50 minutes, take the refluxed liquid, dry it to obtain a mixture;
[0039] S3: Take 3 parts of sodium alginate with a molecular weight of 30k, 2 parts of the mixture, add 15 parts of water, stir and dissolve, add 0.5 part of crosslinking agent sodium trimetaphosphate, crosslink at 50 °C for 2 h to obtain a modified sodium alginate solution; add 0.5 part of isomaltooligosaccharide, 4 parts of sodium alginate with a molecular weight of 100k, and 1 part of sodium alginate with a molecular weight of 30k, mix evenly to obtain mixture A; add 20 parts of collagen polypeptide, then add 6 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B, slowly drop mixture B into 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules;
[0040] S4: Mix malt and water at a mass ratio of 1:4, saccharify (keep warm at 35 °C for 30 min, raise the temperature to 50 °C and keep warm for 30 min; raise the temperature to 70 °C and keep warm for 60 min), filter to obtain original wort;
[0041] Take 75 parts of original wort, 6 parts of malt syrup, and 3 parts of fructose syrup, stir evenly, add 0.02 part of hops when boiling for 10 min, continue boiling for 1 h, use a whirlpool settler to perform whirlpool precipitation for 20 min after boiling to obtain mixed wort; cool 80 parts of mixed wort to 13 °C and send it into a fermentation tank; appropriately aerate during the tank inlet process; add 0.8 part of yeast liquid, naturally raise the temperature to 15 °C, keep warm and ferment for 72 hours, add 15 parts of NFC juice, 1 part of collagen polypeptide, and 2 parts of antioxidant microcapsules, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10 °C and ferment for 72 hours, mix evenly to obtain craft beer.
[0042] Comparative Example 1 (using antioxidants instead of antioxidant microcapsules, and the rest of the method steps are the same as in Example 1): S1: Take bananas, apples, and pears with a mass ratio of 2:1:0.5, respectively peel and core them, juice, perform solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0043] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain fruit residue powder; clean wolfberries, smoked plums, and Chinese yams with a mass ratio of 1:1:3, dry and roast them, and pulverize them to obtain traditional Chinese medicine powder; mix the fruit residue powder and the traditional Chinese medicine powder at a mass ratio of 1:1 to obtain a mixed powder; place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 40 minutes, take the refluxed liquid, dry it to obtain a mixture;
[0044] S3: Take 6 parts of low molecular weight sodium alginate with a molecular weight of 30k, 2 parts of the mixture, 15 parts of water, 0.5 part of isomaltooligosaccharide, and 0.5 part of low molecular weight sodium alginate with a molecular weight of 30k, mix evenly to obtain mixture A; add 20 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B. Slowly drop mixture B into a 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain the antioxidant;
[0045] S4: Mix malt and water at a mass ratio of 1:4, saccharify (keep warm at 35°C for 30 min, raise the temperature to 50°C and keep warm for 30 min; raise the temperature to 70°C and keep warm for 60 min), and filter to obtain raw wort;
[0046] Take 75 parts of raw wort, 5 parts of malt syrup, and 3 parts of fructose syrup, stir evenly, add 0.02 part of hops when boiling for 10 min, continue boiling for 1 h, use a whirlpool sedimentation tank to perform whirlpool sedimentation for 20 min after boiling to obtain the mixed wort; cool 80 parts of the mixed wort to 13°C and send it into the fermentation tank; appropriately oxygenate during the process of entering the tank; add 0.8 part of yeast liquid, naturally raise the temperature to 15°C, keep warm and ferment for 72 h, add 15 parts of NFC juice, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10°C and ferment for 72 h, add 1 part of collagen polypeptide and 2 parts of the antioxidant, mix evenly to obtain the craft beer.
[0047] Comparative Example 2 (changing the preparation method of mixture A, and the other method steps are the same as those in Example 1): S1: Take bananas, apples, and pears with a mass ratio of 2:1:0.5, respectively peel and core them, juice, perform solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0048] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain fruit residue powder; clean and dry wolfberries, smoked plums, and Chinese yams with a mass ratio of 1:1:3, crush them to obtain traditional Chinese medicine powder; mix the fruit residue powder and the traditional Chinese medicine powder in a mass ratio of 1:1 to obtain a mixed powder; put the mixed powder in a reflux device, add a 30% ethanol aqueous solution, heat and reflux for 40 min, take the refluxed liquid, dry it to obtain the mixture;
[0049] S3: Take 3 parts of high molecular weight sodium alginate with a molecular weight of 100k, 2 parts of the mixture, add 15 parts of water, stir and dissolve, add 0.4 part of cross-linking agent sodium trimetaphosphate, cross-link at 50°C for 2 h to obtain a modified sodium alginate solution; add 4 parts of high molecular weight sodium alginate with a molecular weight of 100k, mix evenly to obtain mixture A; add 20 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B. Slowly drop mixture B into a 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules;
[0050] S4: Mix malt and water at a mass ratio of 1:4, saccharify (keep at 35°C for 30 min, heat up to 50°C and keep for 30 min; heat up to 70°C and keep for 60 min), and filter to obtain original wort.
[0051] Take 75 parts of original wort, 5 parts of malt syrup, and 3 parts of fructose syrup, stir evenly, add 0.02 part of hops when boiling for 10 min, continue boiling for 1 h, use a whirlpool settling tank to whirlpool and settle for 20 min after boiling to obtain mixed wort; Cool 80 parts of the mixed wort to 13°C and send it to the fermentation tank; Properly oxygenate during the process of feeding into the tank; Add 0.8 part of yeast liquid, naturally heat up to 15°C, keep the temperature for fermentation for 72 hours, add 15 parts of NFC juice, 1 part of collagen polypeptide, and 2 parts of antioxidant microcapsules, seal the tank to make the pressure in the tank rise to 0.15 MPa naturally, cool down to 10°C and ferment for 72 hours, mix evenly to obtain craft beer.
[0052] Comparative Example 3 (changing the addition amounts of collagen polypeptide and antioxidant microcapsules, and the other method steps are the same as those in Example 1): S1: Take bananas, apples, and pears at a mass ratio of 2:1:0.5, after peeling and pitting respectively, juice, separate the solid and liquid, take the liquid part, mix, and sterilize to obtain NFC juice.
[0053] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain pomace powder; Clean wolfberries, smoked plums, and Chinese yams at a mass ratio of 1:1:3, dry them by baking, and pulverize them to obtain traditional Chinese medicine powder; Mix the pomace powder and the traditional Chinese medicine powder at a mass ratio of 1:1 to obtain a mixed powder; Place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 40 minutes, take the refluxed liquid, dry it to obtain a mixture.
[0054] S3: Take 3 parts of low molecular weight sodium alginate with a molecular weight of 30k, 2 parts of the mixture, add 15 parts of water, stir and dissolve, add 0.4 part of crosslinking agent sodium tripolyphosphate, crosslink at 50°C for 2 h to obtain a modified sodium alginate solution; Add 0.5 part of isomaltooligosaccharide, 3 parts of high molecular weight sodium alginate with a molecular weight of 100k, and 0.5 part of low molecular weight sodium alginate with a molecular weight of 30k, mix evenly to obtain mixture A; Add 20 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain mixture B, slowly drip mixture B into 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules.
[0055] S4: Mix malt and water at a mass ratio of 1:4, saccharify (keep at 35°C for 30 min, heat up to 50°C and keep for 30 min; heat up to 70°C and keep for 60 min), and filter to obtain original wort.
[0056] Take 75 parts of original wort, 5 parts of malt syrup, and 3 parts of high fructose syrup, stir evenly, add 0.02 parts of hops when boiling for 10 min, continue boiling for 1 h, and use a whirlpool settling tank to perform whirlpool sedimentation for 20 min after boiling to obtain mixed wort; cool 80 parts of the mixed wort to 13 °C and send it to a fermentation tank; appropriately oxygenate during the process of feeding into the tank; add 0.8 parts of yeast liquid, naturally heat up to 15 °C, and keep warm for fermentation for 72 hours, then add 15 parts of NFC juice, 0.5 parts of collagen polypeptide, and 2.5 parts of antioxidant microcapsules, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10 °C and ferment for 72 hours, and mix evenly to obtain a craft beer.
[0057] Comparative Example 4 (changing the addition amounts of collagen polypeptide and antioxidant microcapsules, and the other method steps are the same as those in Example 1): S1: Take bananas, apples, and pears with a mass ratio of 2:1:0.5, peel and pit them respectively, juice them, perform solid-liquid separation, take the liquid part, mix, and sterilize to obtain NFC juice;
[0058] S2: Take the solid part obtained by solid-liquid separation in step S1, dry it to obtain fruit residue powder; clean wolfberries, smoked plums, and Chinese yams with a mass ratio of 1:1:3, dry them in the oven, and pulverize them to obtain traditional Chinese medicine powder; mix the fruit residue powder and the traditional Chinese medicine powder in a mass ratio of 1:1 to obtain a mixed powder; place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 40 minutes, take the refluxed liquid, dry it to obtain a mixture;
[0059] S3: Take 3 parts of low molecular weight sodium alginate with a molecular weight of 30k, 2 parts of the mixture, add 15 parts of water, stir and dissolve, add 0.4 parts of crosslinking agent sodium trimetaphosphate, crosslink at 50 °C for 2 h to obtain a modified sodium alginate solution; add 0.5 parts of isomaltooligosaccharide, 3 parts of high molecular weight sodium alginate with a molecular weight of 100k, and 0.5 parts of low molecular weight sodium alginate with a molecular weight of 30k, mix evenly to obtain a mixed solution A; add 20 parts of collagen polypeptide, then add 5 parts of emulsifier Tween-80, stir well for 1 h to obtain a mixed solution B, slowly drip the mixed solution B into 2% calcium chloride aqueous solution, perform high-speed shearing and curing for 30 min, and dry to obtain antioxidant microcapsules;
[0060] S4: Mix malt and water with a mass ratio of 1:4, saccharify (keep warm at 35 °C for 30 min, heat up to 50 °C and keep warm for 30 min; heat up to 70 °C and keep warm for 60 min), filter to obtain original wort;
[0061] Take 75 parts of original wort, 5 parts of malt syrup, and 3 parts of high fructose syrup, stir evenly, add 0.02 parts of hops when boiling for 10 min, continue boiling for 1 h, and use a whirlpool settler to perform whirlpool sedimentation for 20 min after the boiling ends to obtain mixed wort; cool 80 parts of the mixed wort to 13 °C and send it into a fermentation tank; appropriately oxygenate during the tank inlet process; add 0.8 parts of yeast liquid, naturally warm up to 15 °C, keep warm and ferment for 72 hours, add 15 parts of NFC juice, 2.5 parts of collagen polypeptide, and 1 part of antioxidant microcapsule, seal the tank to make the pressure in the tank naturally rise to 0.15 MPa, cool down to 10 °C and ferment for 72 hours, and mix evenly to obtain craft beer.
[0062] Performance test: Take the craft beers prepared in Examples 1 to 3 and Comparative Examples 1 to 4 as samples. (1) Refer to GB / T 4927-2008 "Beer" for detection, and the products are qualified; then select 10 personnel with certain tasting experience to evaluate the samples; (2) Test its hydroxyl radical scavenging ability: Take 0.5 mL of 8.8 mmol / L H2O2, 0.5 mL of 9 mmol / L Fe 2+ , 0.5 mL of 9 mmol / L salicylic acid ethanol solution, add 100 μL of the sample, use distilled water as the blank group A0, measure the absorbance value A1 at each concentration at 510 nm, and the formula for the hydroxyl radical scavenging ability is: Hydroxyl radical scavenging rate (%) = 100(A0 - A1) / A0; where A0 is the light absorption value of the sample and A1 is the light absorption value of the blank group.
[0063] The specific data is as follows in the table:
[0064]
[0065] Conclusion: In Comparative Example 1, antioxidants were used instead of antioxidant microcapsules, that is, without adding a cross-linking agent, the mixture was directly added, and the antioxidant property was inferior to that of the examples; in Comparative Example 2, the preparation method of the mixed solution A was changed, and isomaltooligosaccharide and low molecular weight sodium alginate were not added, resulting in a decrease in the microcapsule coating ability and a decline in performance; in Comparative Example 3 and Comparative Example 4, the addition amounts of collagen polypeptide and antioxidant microcapsule were changed, and the performance decreased, indicating that the control of the addition amount is of great significance; in summary, the craft beer prepared by the present invention has a good taste, and has the ability to scavenge free radicals, and has antioxidant and health care effects.
[0066] Finally, it should be noted that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, for those skilled in the art, they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A preparation method of a craft beer containing NFC juice, characterized in that: It includes the following steps: Take the original wort, malt syrup, and fructose syrup, stir evenly, add hops when boiling for 10 - 15 min, continue boiling for 1 - 2 h, perform whirlpool precipitation to obtain the mixed wort; cool the mixed wort to 13 ± 0.5 °C, transfer it to a fermentation tank, add yeast liquid, naturally heat up to 15 ± 0.5 °C, keep warm and ferment for 70 - 75 hours, add NFC juice and antioxidant components, seal the tank to make the pressure in the tank naturally rise to 0.15 ± 0.02 MPa, cool down to 10 - 12 °C and ferment for 70 - 75 hours, stir evenly to obtain the craft beer.
2. The preparation method of a craft beer containing NFC juice according to claim 1, characterized in that: The preparation of the original wort includes the following steps: Mix malt and water, and perform saccharification: keep warm at 35 - 40 °C for 30 - 40 min, heat up to 50 - 55 °C and keep warm for 20 - 30 min, heat up to 65 - 70 °C and keep warm for 50 - 60 min; filter to obtain the liquid, which is the original wort.
3. The preparation method of a craft beer containing NFC juice according to claim 2, characterized in that: The sugar content of the original wort is 8.0 ± 0.5 °P, and the alcohol content is ≥ 2.5 % vol.
4. The preparation method of a craft beer containing NFC juice according to claim 1, characterized in that: The mixed wort includes the following raw materials, by mass: 70 - 80 parts of original wort, 5 - 6 parts of malt syrup, 2 - 3 parts of fructose syrup, 0.02 - 0.03 parts of hops; the craft beer includes the following raw materials, by mass: 75 - 85 parts of mixed wort, 0.2 - 0.8 parts of yeast liquid, 10 - 15 parts of NFC juice, 3 - 4 parts of antioxidant components.
5. The preparation method of a craft beer containing NFC juice according to claim 1, characterized in that: The antioxidant component includes collagen polypeptide and antioxidant microcapsule with a mass ratio of 1:(1.5 - 2); The preparation of the antioxidant microcapsule includes the following steps: S1: Mix the fruit residue powder remaining after juicing the fruit with traditional Chinese medicine powder to obtain a mixed powder; place the mixed powder in a reflux device, add 30% ethanol aqueous solution, heat and reflux for 30 - 50 minutes, take the liquid after reflux, dry it to obtain a mixture; S2: Take low - molecular - weight sodium alginate and the mixture, add them to water and stir to dissolve, add a cross - linker, cross - link at 45 - 55 °C for 1 - 3 h to obtain a modified sodium alginate solution; add isomaltooligosaccharide, high - molecular - weight sodium alginate, and low - molecular - weight sodium alginate, mix evenly to obtain a mixed solution A; add collagen polypeptide and an emulsifier, stir well for 0.5 - 1 h to obtain a mixed solution B, slowly drip the mixed solution B into calcium chloride aqueous solution, perform high - speed shearing and curing for 30 - 40 min, and dry to obtain the antioxidant microcapsule.
6. The preparation method of a craft beer containing NFC juice according to claim 5, characterized in that: The traditional Chinese medicine powder includes wolfberry, dark plum, and Chinese yam with a mass ratio of 1:1:(3 - 4); the mixed powder includes fruit residue powder and traditional Chinese medicine powder with a mass ratio of (1 - 2):
1.
7. The preparation method of a craft beer containing NFC juice according to claim 5, characterized in that: The preparation of the antioxidant microcapsules comprises the following steps: Take 2-3 parts of low molecular weight sodium alginate, 1-2 parts of the mixture, add 12-15 parts of water, stir and dissolve, add 0.3-0.5 part of the crosslinking agent sodium trimetaphosphate, crosslink at 45-55 °C for 1-3 h to obtain a modified sodium alginate solution; add 0.5-1 part of isomaltooligosaccharide, 3-4 parts of high molecular weight sodium alginate, 0.5-1 part of low molecular weight sodium alginate, mix evenly to obtain mixture A; add 18-20 parts of collagen polypeptide, then add 5-6 parts of the emulsifier Tween-80, stir well for 0.5-1 h to obtain mixture B, slowly drip mixture B into a 2% calcium chloride aqueous solution, solidify for 30-40 min, and dry to obtain the antioxidant microcapsules.
8. The preparation method of a craft beer containing NFC juice according to claim 1, characterized in that: The molecular weight of the high molecular weight sodium alginate is 100-120k, and the low molecular weight sodium alginate is 20-50k.
9. The preparation method of a craft beer containing NFC juice according to claim 1, characterized in that: The yeast liquid comprises active dry yeast and water with a mass ratio of 1:(5-8).