Tricholoma matsutake beer brewing method

Abstract

The invention relates to the technical field of wine brewing production, in particular to a tricholoma matsutake beer brewing method which comprises the following steps: mixing wort, white sugar and distilled water in a fermentation barrel according to a specific proportion, heating, adding saccharomycetes in a specific proportion, stirring, fermenting for the first time at a specific temperature for a specific time, adding tricholoma matsutake extracting solution, and fermenting for the second time; transferring to a wine storage tank, cooling, carrying out secondary fermentation, and finally clarifying, filtering and sub-packaging. The malt wort, the tricholoma matsutake extracting solution and the like are prepared by specific preparation methods. The tricholoma matsutake beer prepared by the invention is endowed with unique flavor and fragrance, and has nutritional and health-care functions; distilled water and a unique extraction process are adopted, so that the purity and the quality stability are improved; through segmented fermentation and accurate control, component fusion and nutrition retention are ensured; stable quality is guaranteed through filtration and wine storage period control, and the method is suitable for large-scale production; the market blank is filled, and high market potential and additional value are achieved; the process is easy to operate and environment-friendly, product application scenes are diversified, and remarkable economic benefits can be brought.

Description

Technical Field

[0001] The invention relates to the technical field of brewing production, and in particular to a matsutake beer brewing method. Background Art

[0002] Beer, a globally popular alcoholic beverage, has evolved over thousands of years, with brewing technology constantly evolving. While traditional beer brewing techniques are relatively mature, consumers' demands for beer quality, flavor, and health benefits are becoming increasingly diverse, and innovative brewing technologies are becoming a new trend in the industry. Against this backdrop, matsutake beer brewing technology, which combines unique ingredients with innovative techniques, has emerged, injecting new vitality into the beer market.

[0003] Existing beer has the following defects: (1) Single flavor: The flavor of traditional beer mainly comes from the interaction between malt, hops and yeast. The flavor type has been relatively fixed for a long time, which makes it difficult to meet consumers' pursuit of novel tastes. The market urgently needs beer products with unique flavors.

[0004] (2) Lack of nutrition and health functions: Conventional beer only provides basic energy and is insufficient in terms of nutrition and health functions. As health awareness increases, consumers expect beer to have both nutrition and health properties, and traditional brewing technology cannot meet this demand.

[0005] (3) Brewing process limitations: Some traditional brewing processes are easily affected by raw material impurities, resulting in poor beer purity and quality stability. In addition, traditional processes do not accurately control the fermentation process, affecting the taste of beer and the retention of nutrients.

[0006] (4) Serious product homogeneity: There are many beer products on the market, but the homogeneity problem is prominent and there is a lack of differentiated competitive advantages, which is not conducive to the sustainable development of the beer industry. Summary of the Invention

[0007] The purpose of the present invention is to provide a method for brewing matsutake beer to solve the problems raised in the above background technology, such as prominent appearance quality problems, limited product performance and poor process adaptability of the traditional glass fiber molding pressure process.

[0008] To achieve the above object, the present invention provides the following technical solutions: A method for brewing matsutake beer comprises the following steps: S10: Mixing malt extract, sugar and distilled water in a fermentation tank at a mass ratio of 1:0.3-0.5:4-6; S20: heating the mixed solution to 20-25°C, adding yeast strains with a mass ratio of yeast to wort of 1:100-150, and stirring evenly; S30: Keep the fermentation tank at 18-22°C for 48-72 hours for the first fermentation; S40: adding the pine mushroom extract to the wine after the first fermentation, with the mass ratio of the wine to the pine mushroom extract being 1:0.015-0.1; S50: The mixed liquid is transferred to a wine storage tank and cooled to 8-12°C for secondary fermentation. The fermentation time is 14-21 days. S60: After the storage period, the beer is clarified and filtered, and then packaged into finished matsutake beer.

[0009] Preferably, the method for preparing the wort in step S10 comprises: crushing barley malt and mixing it with distilled water at a ratio of 1:3-4, controlling the saccharification temperature at 65-68° C., and the saccharification time at 60-90 minutes.

[0010] Preferably, the white sugar in step S10 is food-grade sucrose with a purity of ≥99.5%, the conductivity of the distilled water is ≤5 μS / cm, and the pH value is 6.5-7.0.

[0011] Preferably, the yeast strain in step S20 is a composite strain of brewer's yeast and lactic acid bacteria, with a composite ratio of 2:1.

[0012] Preferably, the preparation method of the Tricholoma matsutake extract in step S40 is: S41: Mix Fengguang dehydrated matsutake mushrooms and 50% alcohol liquor in a mass ratio of 20:80, soak in a sealed container, control the temperature at 35-40°C, and soak for 7-10 days; S42: Filter and remove the matsutake residue to obtain a matsutake extract.

[0013] Preferably, the amount of the matsutake extract added is 1.5-5% of the mass of the wine.

[0014] Preferably, the temperature of the first fermentation in step S40 is 20°C ± 1°C, and the insulation time is 60 hours.

[0015] Preferably, during the secondary fermentation in step S50, the pressure in the wine storage tank is maintained at 0.1-0.3 MPa.

[0016] Preferably, the clarification filtration in step S60 adopts a diatomaceous earth filtration system with a filtration accuracy of 0.5-1.0 μm.

[0017] Preferably, the storage period in step S60 is 2-3 months, the storage temperature is 4-6°C, the alcohol content of the finished matsutake beer is 4-6%vol, the bitterness value (IBU) is 15-25, and the pH value is 4.2-4.6.

[0018] Compared with the prior art, the present invention has the following beneficial effects: (1) Unique flavor and aroma: The invention adds the pine mushroom extract into the beer brewing process, thereby giving the beer a unique pine mushroom aroma and flavor, enriching the taste of the beer and satisfying consumers' demand for novel flavors.

[0019] (2) Nutrition and health functions: Matsutake is rich in nutrients such as polysaccharides, amino acids, vitamins and trace elements. It is integrated into beer through the fermentation process, so that the finished product not only has the taste of traditional beer, but also has health functions such as regulating human functions, improving immunity, fighting cancer, lowering blood lipids, and adjusting blood pressure.

[0020] (3) Process innovation: Using distilled water as brewing water and combining it with the preparation process of Matsutake extract avoids the impact of impurities on flavor in the traditional brewing process and improves the purity and quality stability of beer.

[0021] (4) Fermentation process optimization: Through staged fermentation (first fermentation and second fermentation) and precise temperature and pressure control, we ensure that the matsutake extract and the beer are fully integrated, while avoiding the loss of nutrients and improving the nutritional value and taste of the finished beer.

[0022] (5) Stable quality of finished products: Through the diatomaceous earth filtration system and precise storage period control, the beer is ensured to have high clarity, delicate taste and long shelf life, making it suitable for large-scale production and market promotion.

[0023] (5) Strong market competitiveness: As a new type of functional beer, Matsutake beer fills the market gap, has high market potential and added value, and can meet consumers' demand for healthy drinks and high-end beer.

[0024] (6) The process is highly operable: The brewing method provided by the invention has clear steps and definite parameters, is easy for industrial production and quality control, and is suitable for large-scale promotion and application.

[0025] (7) Environmental protection and resource utilization: The preparation process of Matsutake extract is adopted to fully utilize Matsutake resources and avoid waste. At the same time, the use of distilled water reduces the pollution of impurities to the environment, which is in line with the concept of green environmental protection.

[0026] (8) Diversified application scenarios: The finished beer can not only be used as a daily drink, but also as a functional health wine. It is suitable for various scenarios such as catering, gifts, health and wellness, etc., which broadens the scope of market application.

[0027] (9) Significant economic benefits: As a high-end functional beer, Matsutake beer has a high market premium and can bring significant economic benefits to enterprises while promoting the industrialization of Matsutake resources.

[0028] In summary, the present invention, through its innovative brewing process and the addition of matsutake extract, not only enhances the flavor and nutritional value of beer but also imparts unique health benefits, resulting in significant market competitiveness and economic benefits. Furthermore, the process's operability and environmental friendliness ensure its viability for large-scale production and promotion. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0030] The following are three sets of examples and two sets of comparative examples generated based on the claims you provided: Example 1 1. Preparation of wort: Grind barley malt and mix with distilled water at a ratio of 1:3, and saccharify at 65°C for 60 minutes to obtain wort.

[0031] 2. Raw material mixing: In a fermentation tank, mix malt extract, food-grade sucrose (purity ≥99.5%) and distilled water with a conductivity of ≤5μS / cm and a pH of 6.5-7.0 in a mass ratio of 1:0.3:4.

[0032] 3. Add yeast: Heat the mixture to 20°C, add brewer's yeast and lactic acid bacteria composite strains (composite ratio is 2:1), the mass ratio of yeast to malt juice is 1:100, and stir evenly.

[0033] 4. First fermentation: Keep the fermentation tank at 19℃ (20℃±1℃) for 60 hours for the first fermentation.

[0034] 5. Add Matsutake extract: (1) Preparation of matsutake extract: Fengguang dehydrated matsutake and 50% alcohol liquor were mixed in a mass ratio of 20:80, and soaked in a sealed container at 35°C for 7 days. The matsutake residue was removed by filtration to obtain the matsutake extract.

[0035] (2) Add 1.5% of the wine's mass to the wine after the first fermentation.

[0036] 6. Secondary fermentation: Transfer the mixed liquid to a wine storage tank and cool it to 8°C. Maintain the pressure at 0.1 MPa for secondary fermentation for 14 days.

[0037] 7. Clarification, filtration and packaging: The beer is stored for 2 months at a temperature of 4°C. After storage, a diatomaceous earth filtration system with a filtration accuracy of 0.5μm is used to clarify and filter the beer, which is then packaged into finished Matsutake beer with an alcohol content of 4%vol, a bitterness value (IBU) of 15, and a pH of 4.2.

[0038] Example 2 1. Preparation of wort: Grind barley malt and mix with distilled water at a ratio of 1:3.5, and saccharify at 66°C for 75 minutes to obtain wort.

[0039] 2. Raw material mixing: In a fermentation tank, mix malt extract, food-grade sucrose (purity ≥99.5%) and distilled water with a conductivity of ≤5μS / cm and a pH of 6.5-7.0 in a mass ratio of 1:0.4:5.

[0040] 3. Add yeast: Heat the mixture to 22°C, add brewer's yeast and lactic acid bacteria composite strains (composite ratio is 2:1), the mass ratio of yeast to malt juice is 1:125, and stir evenly.

[0041] 4. First fermentation: Keep the fermentation tank at 20℃ (20℃±1℃) for 60 hours for the first fermentation.

[0042] 5. Add Matsutake extract: (1) Preparation of matsutake extract: Fengguang dehydrated matsutake and 50% alcohol liquor were mixed at a mass ratio of 20:80, and soaked in a sealed container at 37°C for 8 days. The matsutake residue was filtered to obtain the matsutake extract.

[0043] (2) Add 4% of the wine's mass to the wine after the first fermentation.

[0044] 6. Secondary fermentation: Transfer the mixed liquid to a wine storage tank and cool it to 10°C. Maintain the pressure at 0.2 MPa for secondary fermentation for 18 days.

[0045] 7. Clarification, filtration and packaging: The beer is stored for 2.5 months at a temperature of 5°C. After storage, a diatomaceous earth filtration system with a filtration accuracy of 0.8μm is used to clarify and filter the beer, which is then packaged into finished Matsutake beer with an alcohol content of 5%vol, a bitterness value (IBU) of 20, and a pH of 4.4.

[0046] Example 3 1. Preparation of wort: Grind barley malt and mix with distilled water at a ratio of 1:4, and saccharify at 68°C for 90 minutes to obtain wort.

[0047] 2. Raw material mixing: In a fermentation tank, mix malt extract, food-grade sucrose (purity ≥99.5%) and distilled water with a conductivity of ≤5μS / cm and a pH of 6.5-7.0 in a mass ratio of 1:0.5:6.

[0048] 3. Add yeast: Heat the mixture to 25°C, add brewer's yeast and lactic acid bacteria composite strains (composite ratio is 2:1), the mass ratio of yeast to malt juice is 1:150, and stir evenly.

[0049] 4. First fermentation: Keep the fermentation tank at 21℃ (20℃±1℃) for 60 hours for the first fermentation.

[0050] 5. Add Matsutake extract: (1) Preparation of matsutake extract: Fengguang dehydrated matsutake and 50% alcohol liquor were mixed in a mass ratio of 20:80, and soaked in a sealed container at 40°C for 10 days. The matsutake residue was filtered to obtain the matsutake extract.

[0051] (2) Add 5% of the wine's mass to the wine after the first fermentation.

[0052] 6. Secondary fermentation: Transfer the mixed liquid to a wine storage tank and cool it to 12°C. Maintain the pressure at 0.3 MPa for secondary fermentation for 21 days.

[0053] 7. Clarification, filtration and packaging: The beer is stored for 3 months at a temperature of 6°C. After storage, a diatomaceous earth filtration system with a filtration accuracy of 1.0 μm is used to clarify and filter the beer, which is then packaged into finished Matsutake beer with an alcohol content of 6% vol, a bitterness value (IBU) of 25, and a pH of 4.6.

[0054] Comparative Example 1 (without adding pine mushroom extract) 1. Preparation of wort: Grind barley malt and mix with distilled water at a ratio of 1:3, and saccharify at 65°C for 60 minutes to obtain wort.

[0055] 2. Raw material mixing: In a fermentation tank, mix malt extract, food-grade sucrose (purity ≥99.5%) and distilled water with a conductivity of ≤5μS / cm and a pH of 6.5-7.0 in a mass ratio of 1:0.3:4.

[0056] 3. Add yeast: Heat the mixture to 20°C, add brewer's yeast and lactic acid bacteria composite strains (composite ratio is 2:1), the mass ratio of yeast to malt juice is 1:100, and stir evenly.

[0057] 4. First fermentation: Keep the fermentation tank at 19℃ (20℃±1℃) for 60 hours for the first fermentation.

[0058] 5. Secondary fermentation: The wine after the first fermentation is transferred to a wine storage tank and cooled to 8°C. The secondary fermentation is carried out at a pressure maintained at 0.1MPa for 14 days.

[0059] 6. Clarification, Filtration, and Packaging: The beer was stored for 2 months at 4°C. After storage, the beer was clarified and filtered using a diatomaceous earth filtration system with a filtration accuracy of 0.5 μm. The finished beer (without the addition of matsutake mushrooms) had an alcohol content of 4% by volume. The bitterness value (IBU) and pH value were compared with those in Example 1.

[0060] Comparative Example 2 (Changing the First Fermentation Temperature) 1. Preparation of wort: Grind barley malt and mix with distilled water at a ratio of 1:3, and saccharify at 65°C for 60 minutes to obtain wort.

[0061] 2. Raw material mixing: In a fermentation tank, mix malt extract, food-grade sucrose (purity ≥99.5%) and distilled water with a conductivity of ≤5μS / cm and a pH of 6.5-7.0 in a mass ratio of 1:0.3:4.

[0062] 3. Add yeast: Heat the mixture to 20°C, add brewer's yeast and lactic acid bacteria composite strains (composite ratio is 2:1), the mass ratio of yeast to malt juice is 1:100, and stir evenly.

[0063] 4. First fermentation: Keep the fermentation barrel at 15℃ for 60 hours for the first fermentation (change the temperature, not within the range of 20℃±1℃).

[0064] 5. Add Matsutake extract: (1) Preparation of matsutake extract: Fengguang dehydrated matsutake and 50% alcohol liquor were mixed in a mass ratio of 20:80, and soaked in a sealed container at 35°C for 7 days. The matsutake residue was removed by filtration to obtain the matsutake extract.

[0065] (2) Add 1.5% of the wine's mass to the wine after the first fermentation.

[0066] 6. Secondary fermentation: Transfer the mixed liquid to a wine storage tank and cool it to 8°C. Maintain the pressure at 0.1 MPa for secondary fermentation for 14 days.

[0067] 7. Clarification, Filtration, and Packaging: The beer was stored for 2 months at 4°C. After storage, the beer was clarified and filtered using a diatomaceous earth filtration system with a filtration accuracy of 0.5 μm. The beer was then packaged as finished matsutake beer. Changes in alcohol content, bitterness value (IBU), and pH value were compared with those in Example 1.

[0068] The above three groups of examples and comparative examples were compared in terms of storage time, surface oxidation effect and safety performance of silverware and silver jewelry. Example Analysis Alcohol content: The alcohol content of Examples 1 to 3 gradually increased from 4% vol to 6% vol. This is because the wort-to-distilled water ratio gradually increased (from 1:4 to 1:6) and the amount of added sugar increased (from 1:0.3 to 1:0.5), providing more fermentable sugars for yeast fermentation. This allowed the yeast to produce more alcohol during fermentation, resulting in a higher alcohol content.

[0069] Bitterness: The bitterness value gradually increased from 15 in Example 1 to 25 in Example 3. During the wort saccharification process, varying saccharification time and temperature, as well as changes in the raw material ratio, affect the dissolution and isomerization of bitter substances in the malt. Furthermore, as the alcohol content increases during fermentation, this also affects the perception of bitter substances, leading to an upward trend in bitterness.

[0070] pH: The pH value rose from 4.2 to 4.6. During fermentation, acidic substances produced by yeast metabolism and other chemical reactions affect the pH of beer. As the raw material ratio and fermentation conditions change, the types and quantities of microbial metabolites change, leading to a slight increase in pH.

[0071] Comparative analysis Comparative Example 1 (No Matsutake Extract): Compared to the Example, the omission of Matsutake extract resulted in a loss of flavor. While the alcohol content was the same as in Example 1, the bitterness and pH values ​​differed. This demonstrates that Matsutake extract not only imparts a unique flavor to the beer but also influences its chemical properties. For example, certain components of the Matsutake react with substances during the fermentation process, affecting the balance of bitter substances and the acid-base environment.

[0072] Comparative Example 2 (Altering the First Fermentation Temperature): Lowering the first fermentation temperature from 20°C ± 1°C in Example 1 to 15°C significantly affected the yeast's fermentation activity and metabolic pathways. This resulted in differences in alcohol content, bitterness, and pH compared to Example 1. The lower temperature slowed yeast fermentation and resulted in incomplete fermentation, which affected alcohol production and the production of other metabolites, further altering bitterness and pH.

[0073] Overall, the examples demonstrate the regular influence of factors like raw material ratios and fermentation conditions on beer quality. The comparative examples highlight the importance of matsutake extract and primary fermentation temperature in the beer brewing process, as altering these factors significantly impacts key beer quality characteristics such as alcohol content, bitterness, and pH.

[0074] The production process of the glass fiber composite material product of the present invention brings the following beneficial effects: (1) Unique flavor and aroma: The invention adds the pine mushroom extract into the beer brewing process, thereby giving the beer a unique pine mushroom aroma and flavor, enriching the taste of the beer and satisfying consumers' demand for novel flavors.

[0075] (2) Nutrition and health functions: Matsutake is rich in nutrients such as polysaccharides, amino acids, vitamins and trace elements. It is integrated into beer through the fermentation process, so that the finished product not only has the taste of traditional beer, but also has health functions such as regulating human functions, improving immunity, fighting cancer, lowering blood lipids, and adjusting blood pressure.

[0076] (3) Process innovation: Using distilled water as brewing water and combining it with the preparation process of Matsutake extract avoids the impact of impurities on flavor in the traditional brewing process and improves the purity and quality stability of beer.

[0077] (4) Fermentation process optimization: Through staged fermentation (first fermentation and second fermentation) and precise temperature and pressure control, we ensure that the matsutake extract and the beer are fully integrated, while avoiding the loss of nutrients and improving the nutritional value and taste of the finished beer.

[0078] (5) Stable quality of finished products: Through the diatomaceous earth filtration system and precise storage period control, the beer is ensured to have high clarity, delicate taste and long shelf life, making it suitable for large-scale production and market promotion.

[0079] (5) Strong market competitiveness: As a new type of functional beer, Matsutake beer fills the market gap, has high market potential and added value, and can meet consumers' demand for healthy drinks and high-end beer.

[0080] (6) The process is highly operable: The brewing method provided by the invention has clear steps and definite parameters, is easy for industrial production and quality control, and is suitable for large-scale promotion and application.

[0081] (7) Environmental protection and resource utilization: The preparation process of Matsutake extract is adopted to fully utilize Matsutake resources and avoid waste. At the same time, the use of distilled water reduces the pollution of impurities to the environment, which is in line with the concept of green environmental protection.

[0082] (8) Diversified application scenarios: The finished beer can not only be used as a daily drink, but also as a functional health wine. It is suitable for various scenarios such as catering, gifts, health and wellness, etc., which broadens the scope of market application.

[0083] (9) Significant economic benefits: As a high-end functional beer, Matsutake beer has a high market premium and can bring significant economic benefits to enterprises while promoting the industrialization of Matsutake resources.

[0084] In summary, the present invention, through its innovative brewing process and the addition of matsutake extract, not only enhances the flavor and nutritional value of beer but also imparts unique health benefits, resulting in significant market competitiveness and economic benefits. Furthermore, the process's operability and environmental friendliness ensure its viability for large-scale production and promotion.

[0085] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for brewing matsutake beer, characterized by: The steps include: S10: Mixing malt extract, sugar and distilled water in a fermentation tank at a mass ratio of 1:0.3-0.5:4-6; S20: heating the mixed solution to 20-25°C, adding yeast strains with a mass ratio of yeast to wort of 1:100-150, and stirring evenly; S30: Keep the fermentation tank at 18-22°C for 48-72 hours for the first fermentation; S40: adding the pine mushroom extract to the wine after the first fermentation, with the mass ratio of the wine to the pine mushroom extract being 1:0.015-0.1; S50: The mixed liquid is transferred to a wine storage tank and cooled to 8-12°C for secondary fermentation. The fermentation time is 14-21 days. S60: After the storage period, the beer is clarified and filtered, and then packaged into finished matsutake beer.

2. The method for brewing Matsutake beer according to claim 1, wherein: The method for preparing the wort in step S10 includes: crushing barley malt and mixing it with distilled water at a ratio of 1:3-4, controlling the saccharification temperature at 65-68° C., and the saccharification time at 60-90 minutes.

3. The method for brewing Matsutake beer according to claim 1, wherein: The white sugar in step S10 is food-grade sucrose with a purity of ≥99.5%, the conductivity of the distilled water is ≤5 μS / cm, and the pH value is 6.5-7.

0.

4. The method for brewing matsutake beer according to claim 1, wherein: The yeast strain in step S20 is a composite strain of brewer's yeast and lactic acid bacteria, with a composite ratio of 2:

1.

5. The method for brewing matsutake beer according to claim 1, wherein: The preparation method of the Tricholoma matsutake extract in step S40 is: S41: Mix Fengguang dehydrated matsutake mushrooms and 50% alcohol liquor in a mass ratio of 20:80, soak in a sealed container, control the temperature at 35-40°C, and soak for 7-10 days; S42: Filter and remove the matsutake residue to obtain a matsutake extract.

6. The method for brewing matsutake beer according to claim 1, wherein: The amount of the matsutake extract added is 1.5-5% of the wine mass.

7. The method for brewing matsutake beer according to claim 1, wherein: The temperature of the first fermentation in step S40 is 20°C ± 1°C, and the insulation time is 60 hours.

8. The method for brewing matsutake beer according to claim 1, wherein: During the secondary fermentation in step S50, the pressure in the wine storage tank is maintained at 0.1-0.3 MPa.

9. The method for brewing matsutake beer according to claim 1, wherein: The clarification filtration in step S60 uses a diatomaceous earth filtration system with a filtration accuracy of 0.5-1.0 μm.

10. The method for brewing matsutake beer according to claim 1, wherein: In step S60 , the beer storage period is 2-3 months, the beer storage temperature is 4-6° C., the finished matsutake beer has an alcohol content of 4-6% vol, a bitterness value (IBU) of 15-25, and a pH value of 4.2-4.6.

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