Turbid stable white beer and preparation method thereof

Abstract

The invention relates to the field of beer brewing, and particularly discloses turbid stable white beer and a preparation method thereof. The preparation method of the turbid and stable white beer comprises the following steps: uniformly mixing barley malt and wheat malt according to a mass ratio, humidifying and crushing to obtain a crushed material; adding water into the crushed material, saccharifying, and filtering to obtain wort; boiling the wort, adding bitter humulus lupulus when the wort is boiled for 15-20 minutes, adding fragrant humulus lupulus 15-20 minutes before the boiling is finished, cooling to room temperature after rotary precipitation, and adjusting the concentration of the wort to be 12 degrees P; and inoculating yeast into the wort, fermenting at normal pressure, after the sugar degree of the fermentation liquor is reduced to 5 DEG P or below, carrying out sealed fermentation for 4-5 days, transferring to the temperature of 4-6 DEG C, ripening for 5-7 days, carrying out pulse treatment at the temperature of 20-25 DEG C, carrying out heat-assisted ultrasonic treatment, cooling to the filling temperature, and filling. The white beer provided by the invention has the advantages of good turbid stability, difficult generation of precipitates during storage, and good foam retention and wall hanging property.

Description

Technical Field

[0001] This application relates to the field of beer brewing technology, and more specifically, to a turbidity-stabilized white beer and its preparation method. Background Technology

[0002] White beer typically refers to a type of beer brewed primarily from wheat malt (often exceeding 40%) and barley malt, using top-fermenting yeast. One of its most typical sensory characteristics is a uniform, smooth, and persistent turbidity in its appearance. This turbidity mainly originates from the following aspects: (1) complexes formed by wheat protein and polyphenols; (2) polysaccharides such as β-glucan produced by yeast metabolism during fermentation; and (3) residual tiny yeast cells and protein particles. This turbidity gives white beer a unique, full-bodied taste and visual appeal, becoming an important quality indicator and market selling point.

[0003] However, maintaining the long-term stability of this turbidity during the production, storage, and distribution of white beer has been a major challenge that has long plagued the industry. Unstable turbidity can lead to two negative consequences: first, the turbidity settles rapidly, forming a noticeable sediment layer at the bottom of the bottle or can, while the upper layer of beer remains relatively clear, thus disrupting the uniform turbid appearance expected by consumers; second, the turbid substances may excessively aggregate, producing a rough, unpleasant gritty texture that affects the taste.

[0004] Therefore, there is an urgent need in the market for a brewing method for white beer that can maintain a uniform, delicate, and persistent cloudy appearance throughout its shelf life without compromising the typical flavor and taste of white beer, thereby enhancing the consumer experience and product market competitiveness. Summary of the Invention

[0005] To enhance the internal stability of the turbidity system of white beer and enable it to maintain its turbid appearance for a longer period of time, this application provides a turbidity-stable white beer and its preparation method.

[0006] In a first aspect, this application provides a method for preparing turbidity-stabilized white beer, employing the following technical solution: A method for preparing turbidity-stabilized white beer includes the following steps: Crushing: Mix barley malt and wheat malt in a mass ratio of 5-6:4-5, moisten and crush to obtain crushed material; Saccharification: Water is added to the pulverized material, saccharification is performed, and the mixture is filtered to obtain wort; Boiling: Boil the wort, add bitter hops 15-20 minutes after boiling, add aromatic hops 15-20 minutes before the end of boiling, let it settle by swirling, cool to room temperature, and adjust the wort concentration to 12°P. Fermentation: according to (5-9)×106 Inoculate yeast at a rate of 10 ...

[0007] By employing the above technical solution, wort cooled to room temperature is vortexed to remove larger particles before inoculation and fermentation. The grafting amount of the above yeasts is beneficial for producing rich ester aromas. Sealed fermentation is carried out when the sugar content drops below 5°P, allowing diacetyl reduction, eliminating off-flavors, and simultaneously enabling yeast autolysis, releasing polysaccharides, amino acids, and flavor substances, resulting in a cloudy and full-bodied taste. Maturation is then carried out at 4-6°C. The low-temperature environment promotes the flocculation and precipitation of unstable protein-polyphenol complexes and some yeast, while also saturating the carbonation of the spirit and making the flavor more mellow. After maturation and before bottling, the biochemical reactions of the spirit have slowed down, but residual enzyme activity (such as proteases and polysaccharide enzymes) and a small amount of active yeast remain the main risks of mixed degradation during long-term storage. Therefore, the matured spirit is first subjected to pulse treatment, followed by heat-assisted ultrasonic treatment. Pulse treatment plays a role in passivation and stabilization, and the pulse can effectively change the spatial conformation of enzyme proteins and disrupt microbial cell membranes and... Enzyme inactivation, performed at lower temperatures, initially reduces the microbial load and enzyme activity, thereby slowing down enzyme-catalyzed protein hydrolysis and polysaccharide degradation during storage. This inhibits the chemical decomposition of the turbidity system. Moreover, the low pulse treatment temperature minimizes damage to the original flavor, aroma, and active structure of the turbid substances in the beer, perfectly preserving the typical characteristics of white beer. Subsequently, heat-assisted ultrasonic treatment is used. Its thermal and cavitation effects can further and thoroughly kill the microorganisms damaged by the pulse treatment. At the same time, the cavitation effect of the ultrasound generates extremely strong shear force and microjets, which can break up and homogenize the large turbidity particles that are already present in the beer or that may form precipitates, making their particle size distribution smaller and more uniform. Therefore, the sedimentation rate is significantly reduced, thereby greatly improving the physical suspension stability. In addition, the local high temperature and high pressure generated by the cavitation effect can promote the interaction of proteins and polyphenols and other molecules to form a denser and more stable colloidal network, preventing particle aggregation.

[0008] Therefore, low-temperature pulse treatment is first applied to address the biochemical instability of the wine, followed by heat-assisted ultrasound to address microbial safety and physical instability. Pulse treatment prevents the wine's turbidity from degrading from within, while ultrasound suspends and reinforces the turbid particles, preventing them from agglomerating and settling from the outside. Both treatments simultaneously reinforce the turbidity from both internal chemical and external physical stability perspectives. Furthermore, because pulse treatment is applied first, the biological load is reduced. When using heat-assisted ultrasound, sterilization requirements can be achieved at a relatively low temperature or in a shorter time, reducing the overall heat load and better protecting heat-sensitive aroma substances.

[0009] If advanced ultrasound is used, the resulting thermal and cavitation effects may alter the dielectric properties of the beer or generate microbubbles, potentially interfering with the uniformity and processing efficiency of the subsequent pulsed electric field. Moreover, pulsed processing is performed at lower temperatures, resulting in relatively lower energy consumption. Advanced pulsed processing allows subsequent heat-assisted ultrasonic processing to achieve the same sterilization effect under milder temperature conditions or shorter processing times, thereby reducing the overall heat load and better protecting the beer's flavor and turbidity.

[0010] Preferably, the pulse electric field during pulse processing is 15-20 kV / cm, the pulse width is 2-5 μs, the pulse frequency is 550-600 Hz, and the processing time is 13-15 min. The temperature of the heat-assisted ultrasonic treatment is 45-50℃, the ultrasonic frequency is 20-40kHz, and the time is 2-5min.

[0011] By adopting the above technical solution, the pulsed electric field is sufficient to effectively perforate the microbial cell membrane and change the spatial conformation of enzymes, achieving a good passivation effect and creating favorable conditions for subsequent heat-assisted ultrasound. Moreover, under this electric field, the interaction between proteins and polyphenols can be promoted to form a more stable complex, which has a good effect on improving turbidity stability. With appropriate pulse width, pulse frequency and processing time, a good passivation effect can be achieved while avoiding overheating. However, an excessively high pulsed electric field can easily cause proteins to deform violently, aggregate or orient, destroy the existing turbidity complex structure, cause instability, and have an adverse effect on foam stability. An excessively low pulsed electric field has little effect on the turbidity system, and the bactericidal and enzyme-inactivating effects are effective, but it cannot achieve the pretreatment effect required by heat-assisted ultrasound.

[0012] Ultrasound alone, without heating, has limited sterilization effect. Therefore, heat-assisted ultrasound can produce a significant synergistic sterilization effect with the cavitation effect of ultrasound. Moreover, the treatment temperature of 45-50℃ is below the threshold for large-scale volatilization and decomposition, which can preserve the typical fruit and hop aromas of beer. Furthermore, the core components of beer turbidity, high molecular weight proteins and protein-polyphenol complexes, typically have denaturation temperatures above 55℃, while 45-50℃ is below the denaturation temperature, preventing protein deformation and aggregation, thus protecting the material basis of turbidity. The ultrasonic frequency can break down larger protein or polysaccharide aggregates in the beer into smaller, more uniform particles, resulting in a narrower particle size distribution of turbidity particles in the beer, greatly slowing down the sedimentation rate and achieving physical stability. In addition, the strong cavitation effect can directly destroy the cell walls of microorganisms, achieving a highly efficient sterilization effect in synergy with heat assistance. The above-mentioned ultrasound time can prevent excessive heat damage and avoid excessively long ultrasound time, which would make the turbidity particles too small, thereby destroying the colloidal structure and weakening the turbidity.

[0013] Preferably, 5-10 minutes before the end of boiling, a chia seed gum dispersion containing calcium chloride is added, wherein the mass ratio of calcium chloride to chia seed gum is 0.5-1:1.

[0014] By adopting the above technical solution, adding chia seed gum 5-10 minutes before the end of boiling can thoroughly sterilize the chia seed gum using the high temperature at the end of boiling, avoiding the introduction of contaminants. Moreover, the preheating and turbulence of the boiling wort help the colloid to completely gelatinize, dissolve, and evenly disperse throughout the wort system, forming a homogeneous and stable system. This avoids the loss of function due to excessive degradation of the colloidal molecular chains caused by prolonged high temperature when added at the beginning of boiling. The colloidal molecules can initially combine with residual proteins, polyphenols, and other turbid substances in the wort at high temperature. With subsequent cooling, they together form a more stable and delicate colloidal network, which encapsulates and suspends small particles, hindering sedimentation and aggregation. Furthermore, by increasing the viscosity of the medium and the steric hindrance effect, the suspension stability is significantly improved. In addition, some large particles formed by the colloid and thermal coagulation can be removed by swirling sedimentation, avoiding excessive thickening that would affect the taste.

[0015] Chia seed gum is a high-molecular-weight polysaccharide. The pulsed electric field has little effect on its macromolecular structure and will not destroy the stable network already formed by the chia seed gum. Chia seed gum increases the viscosity of the wine, reducing the fluidity of microorganisms and enzymes in the wine, thereby increasing the exposure time of these substances during pulse treatment, which can improve passivation efficiency. The enhanced cavitation effect of ultrasound can break up any possible tiny colloidal clumps, increasing their distribution uniformity and forming a more uniform and stable network, while retaining more hydrophilic groups, enhancing its hydration capacity and thickening effect. The presence of the chia seed gum network allows the microjets and shear forces generated by ultrasound to act more effectively on the turbid particles bound by the network when propagating in the wine, improving homogenization and dispersion efficiency. In addition, the chia seed gum distribution is more uniform after ultrasonic homogenization, thereby improving the uniformity and persistence of foam.

[0016] Adding calcium chloride to chia seed gum dispersion allows the polysaccharides in chia seed gum, which contain anionic groups such as carboxyl groups, to crosslink between the anionic sites of different colloidal molecular chains, thereby forming ion bridges. This results in chia seed gum having a three-dimensional network structure with higher mechanical strength and stability, increasing the viscosity of the wine, supporting the foam, and improving the foam's persistence.

[0017] The turbid particles in beer (protein-polyphenol complexes, yeast fragments, etc.) are usually negatively charged, while the cross-linking points of the chia seed gum network with added calcium ions are positively charged. Therefore, this three-dimensional network structure adsorbs and fixes the negatively charged turbid particles in the network through electrostatic attraction and spatial capture, further increasing the stability of turbidity. In addition, calcium ions make the chia seed gum network more stable and less susceptible to the influence of electric fields. The cavitation effect of ultrasound can dynamically reorganize and relax the gel network by breaking weak ionic bonds and reorganizing them around them, making the chia seed gum structure more uniform and improving its elasticity. It can effectively stabilize particles without affecting the taste. At the same time, ultrasonic cavitation can also break up excessively large aggregates formed by excessive calcium ions, so that the calcium ion cross-linked complexes are evenly distributed in the beer, avoiding uneven sensory distribution caused by high local concentrations.

[0018] Preferably, the concentration of the chia seed gum dispersion is 5-10 wt%.

[0019] By adopting the above technical solution, if the concentration of the chia seed gum dispersion is too high, it will be too viscous and difficult to disperse quickly and evenly in the wort. If the concentration is too low, the amount added will be too large, which will dilute the wort. In addition, the addition of a large amount of cold water will instantly reduce the local temperature in the boiling pot.

[0020] Preferably, the amount of chia seed gum in the chia seed gum dispersion is 0.1-0.3% of the wort mass.

[0021] By adopting the above technical solution, an appropriate amount of chia seed gum with hydrophilic colloidal properties can increase the viscosity of the wine, slow down the drainage speed of the liquid film between bubbles, and interact with foam proteins to enhance the strength and elasticity of the liquid film, reduce foam collapse, and make the foam finer, longer-lasting, and better able to cling to the glass.

[0022] Preferably, the chia seed gum dispersion is prepared by the following method: Disperse chia seed gum in water and stir to prepare a base solution; Add calcium chloride solution to the base solution, stir well, then add fenugreek leaf powder and stir well to obtain chia seed gum dispersion. The mass ratio of fenugreek leaf powder to chia seed gum is 0.06-0.16:1.

[0023] By adopting the above technical solution, fenugreek leaf powder is added to chia seed gum containing calcium ions. Fenugreek leaf powder is rich in galactomannan and saponins. Galactomannan has thickening and stabilizing effects, which can improve the viscosity of the beer and thus physically prevent the sedimentation of turbid particles. At the same time, fenugreek leaf powder does not destroy the network structure of calcium ions and chia seed gum, and has a synergistic effect with chia seed gum. Saponins can significantly reduce the surface tension of the beer, making it easier to form foam and increasing the stability and adhesion of the foam. In addition, saponins can also help stabilize the turbid particles in the beer and prevent them from agglomerating and settling. Fenugreek leaves have a slight herbal aroma that will not interfere with the main flavor of the beer. Moreover, it is added before the end of boiling, and the boiling water sterilizes it instantly, avoiding the introduction of contaminants.

[0024] Preferably, in the boiling step, crushed oats that have been soaked in hyaluronic acid for 20-24 hours and then steamed for 15-20 minutes are added when boiling for 5-10 minutes. The amount of crushed oats is 1-2% of the mass of the crushed material.

[0025] By adopting the above technical solutions, hyaluronic acid has a strong water-holding capacity and moisturizing texture. After steaming, oats contain viscous substances such as β-glucan, which can improve the fullness, smoothness and creaminess of beer, making the beer more mellow. In addition, hyaluronic acid can also interact with proteins to form a stronger film at the gas-liquid interface. The proteins and β-glucan contained in oats can also improve the stability of foam, thereby increasing the persistence and fineness of foam, making the foam whiter and firmer.

[0026] Preferably, the boiling time is 45-50 minutes and the boiling intensity is 5-8%.

[0027] By adopting the above technical solution, the boiling time is short and gentle, which can minimize the deformation, flocculation and precipitation of beneficial high molecular weight proteins, thus giving white beer a more delicate and turbid characteristic. Moreover, the boiling intensity is low, and the resulting thermal coagulation is fine and uniform without particles, which is easy to separate and remove during subsequent vortex sedimentation.

[0028] Preferably, the amount of bitter hops added is 0.035-0.04% of the wort weight, and the amount of aromatic hops added is 0.02-0.03% of the wort weight.

[0029] By adopting the above technical solution, adding bitter hops at the initial boiling stage can improve the bitterness extraction efficiency and aroma retention. Adding aromatic hops before the end of boiling can maximize the aroma retention, avoid the aroma volatilization caused by prolonged boiling, make the aroma more lasting, and produce beer with a harmonious overall aroma.

[0030] Preferably, in the saccharification step, the amount of water added is 2.5-3 times the total weight of the crushed material, and the saccharification process is as follows: keep warm at 45-50℃ for 10-15 minutes, raise the temperature to 62-65℃, keep warm for 20-25 minutes, raise the temperature to 76-78℃, and keep warm for 2-4 minutes.

[0031] By adopting the above technical solution, the amount of water used during saccharification can be increased, which can reduce the substrate concentration and make it easier for enzyme molecules to contact and act with it, thereby improving the reaction efficiency of saccharification and protein rest. In addition, the large amount of water has a high heat capacity, which makes the temperature distribution of saccharification more uniform, avoiding local overheating that could lead to enzyme inactivation. This is beneficial for protein decomposition and starch saccharification. After sufficient saccharification, the filtration is more loose and transparent, accelerating the filtration speed and increasing the wort yield.

[0032] The above saccharification process can reduce the temperature of the protein resting phase, appropriately increase the amount of turbid particulate matter and turbid matrix matter in beer, and increase the turbidity stability of beer without affecting the nitrogen content.

[0033] Secondly, this application provides a turbidity-stabilized white beer, employing the following technical solution: A turbidity-stabilized white beer, prepared using the aforementioned method for preparing turbidity-stabilized white beer.

[0034] By adopting the above technical solutions, the white beer produced by the above brewing methods has a cloudy appearance, a smooth and mellow taste, a white and delicate foam that clings to the walls for a long time, a distinct aroma, and is not prone to sedimentation and stratification during storage, exhibiting good turbidity stability.

[0035] In summary, this application has the following beneficial effects: 1. Due to the brewing process of the white beer in this application, pulse treatment is first performed at low temperature to reduce the impact of biological instability factors on turbidity and reduce subsequent heat load. Then, heat-assisted ultrasonic treatment is performed to complete sterilization under relatively mild heat conditions and optimize the structure of turbidity using its physical effects. The two processes work together to protect the flavor and turbidity characteristics to the greatest extent while ensuring the long-term stability of the product. White beer brewed by this process can maintain its electrostatic flavor and full-bodied taste, while its hazy appearance can remain highly stable for several months or even longer shelf life, without obvious stratification or coarse sedimentation, thus improving the consumer experience and product competitiveness.

[0036] 2. This application uses pulse treatment with specific parameters such as pulse electric field and pulse width, combined with ultrasonic treatment with specific frequency, temperature and time, to damage microorganisms, passivate enzymes, and achieve physical modification and sterilization effects at the same time. Through pulse treatment with specific parameters and heat-assisted ultrasonic treatment, the white beer has excellent turbidity stability, while retaining a large degree of fresh original flavor and aroma.

[0037] 3. In this application, chia seed gum is preferably added before the end of boiling. This not only avoids contamination by miscellaneous bacteria, but also maximizes the volatile effects of its suspending and stabilizing properties. It communicates with the natural proteins, polyphenols, yeast, etc. in the beer to build a stable colloidal turbidity system, thereby improving the persistence of turbidity and the fullness of the taste of white beer. Detailed Implementation

[0038] The present application will be further described in detail below with reference to the embodiments. Example

[0039] In the following examples, the yeast was selected from Weihai Biotechnology Co., Ltd., model BF16; the bitter hops were type 90 with an α-acid content of 7%; the aroma hops were type 45 with an α-acid content of 5%; and the yeast was selected from Jinan Qiyue Chemical Co., Ltd., product number 0036.

[0040] Example 1: A method for preparing turbidity-stabilized white beer, comprising the following steps: S1. Raw material crushing: Mix 60kg of barley malt and 40kg of wheat malt evenly, spray water to increase humidity, the amount of water sprayed is 2% of the total weight of barley malt and wheat malt, crush to obtain crushed material; S2, Saccharification: Add water to the crushed material, the amount of water being 3 times the total amount of crushed material. Heat to 45℃, hold for 15 minutes, then heat to 65℃ at a rate of 1℃ / min, hold for 20 minutes, then heat to 76℃ at a rate of 1℃ / min, hold for 4 minutes, filter, and obtain wort. S3. Boiling: Boil the wort at a boiling intensity of 5% for 45 minutes. Add bitter hops at 0.04% of the wort weight after 15 minutes of boiling and continue boiling. Add aromatic hops at 0.03% of the wort weight 15 minutes before the end of boiling. After boiling, allow the wort to settle by swirling and cool to room temperature. Adjust the wort concentration to 12°P. S4. Fermentation: Inoculate yeast into wort with a concentration of 12°P at a yeast inoculation rate of 8.6 × 10⁻⁶. 6 The samples were fermented at 22°C under normal pressure until the sugar content of the fermentation broth dropped below 5°P. After 5 days of sealed fermentation, the samples were transferred to a 4°C environment and allowed to mature for 5 days. Then, pulse treatment was performed at 25°C with a pulse electric field of 20 kV / cm, a pulse width of 5 μs, a pulse frequency of 550 Hz, and a treatment time of 13 min. Next, heat-assisted ultrasonic treatment was performed at a heat-assisted temperature of 50°C, an ultrasonic frequency of 40 kHz, and a time of 2 min. The samples were then cooled to the filling temperature and filled.

[0041] Example 2: A method for preparing a turbidity-stabilized white beer, comprising the following steps: S1. Raw material crushing: Mix 50kg of barley malt and 50kg of wheat malt evenly, spray water to increase humidity, the amount of water sprayed is 2% of the total weight of barley malt and wheat malt, crush to obtain crushed material. S2, Saccharification: Add water to the crushed material, the amount of water being 2.5 times the total amount of crushed material. Heat to 50℃, hold for 10 minutes, then heat to 62℃ at a rate of 1℃ / min, hold for 25 minutes, then heat to 78℃ at a rate of 1℃ / min, hold for 2 minutes, filter, and obtain wort. S3. Boiling: Boil the wort at an intensity of 8% for 50 minutes. Add bitter hops at 0.035% of the wort weight after 20 minutes of boiling and continue boiling. Add aroma hops at 0.02% of the wort weight 20 minutes before the end of boiling. After boiling, allow the wort to settle by swirling and cool to room temperature. Adjust the wort concentration to 12°P. S4. Fermentation: Inoculate yeast into wort with a concentration of 12°P at a yeast inoculation rate of 9 × 10⁻⁶. 6 The samples were fermented at 20°C under normal pressure until the sugar content of the fermentation broth dropped below 5°P. After 4 days of sealed fermentation, they were transferred to a 6°C environment and allowed to mature for 7 days. Then, they were subjected to pulse treatment at 20°C with a pulse electric field of 15kV / cm, a pulse width of 2μs, a pulse frequency of 600Hz, and a treatment time of 15min. Next, they were subjected to heat-assisted ultrasonic treatment at a temperature of 45°C, an ultrasonic frequency of 20kHz, and a time of 5min. After cooling to the filling temperature, they were filled.

[0042] Example 3: A method for preparing turbidity-stabilized white beer, comprising the following steps: S1. Raw material crushing: Mix 60kg of barley malt and 40kg of wheat malt evenly, spray water to increase humidity, the amount of water sprayed is 2% of the total weight of barley malt and wheat malt, crush to obtain crushed material; S2, Saccharification: Add water to the crushed material, the amount of water being 3 times the total amount of crushed material. Heat to 45℃, hold for 10 minutes, then heat to 64℃ at a rate of 1℃ / min, hold for 25 minutes, then heat to 76℃ at a rate of 1℃ / min, hold for 2 minutes, filter, and obtain wort. S3. Boiling: Boil the wort at a boiling intensity of 6% for 45 minutes. Add bitter hops at 0.04% of the wort weight after 20 minutes of boiling and continue boiling. Add aromatic hops at 0.03% of the wort weight 15 minutes before the end of boiling. After boiling, allow the wort to settle by swirling and cool to room temperature. Adjust the wort concentration to 12°P. S4. Fermentation: Inoculate yeast into wort with a concentration of 12°P at a yeast inoculation rate of 8 × 10⁻⁶. 6The samples were fermented at 21°C under normal pressure until the sugar content of the fermentation broth dropped below 5°P. After 5 days of sealed fermentation, the samples were transferred to a 5°C environment and allowed to mature for 6 days. Then, pulse treatment was performed at 23°C with a pulse electric field of 18kV / cm, a pulse width of 4μs, a pulse frequency of 580Hz, and a treatment time of 14min. Next, heat-assisted ultrasonic treatment was performed at a heat-assisted temperature of 47°C, an ultrasonic frequency of 30kHz, and a time of 4min. The samples were then cooled to the filling temperature and filled.

[0043] Example 4: A method for preparing turbidity-stable white beer, the difference from Example 1 is that the pulse electric field during pulse treatment is 30kV / cm.

[0044] Example 5: A method for preparing turbidity-stable white beer, the difference from Example 1 is that the frequency of heat-assisted ultrasonic treatment is 60kHz.

[0045] Example 6: A method for preparing turbidity-stable white beer, which differs from Example 1 in that, in step S3, 5 minutes before the end of boiling, a 10wt% chia seed gum dispersion is added to the boiling wort. The chia seed gum dispersion is prepared by dispersing chia seed gum in deionized water and stirring evenly. The amount of chia seed gum in the chia seed gum dispersion is 0.3% of the wort mass.

[0046] Example 7: A method for preparing turbidity-stable white beer, differing from Example 6 in that, in step S3, 5 minutes before the end of boiling, a chia seed gum dispersion containing calcium chloride is added to the boiling wort. The concentration of chia seed gum in the dispersion is 10 wt%, the amount of chia seed gum in the dispersion is 0.3% of the wort mass, and the mass ratio of calcium chloride to chia seed gum is 1:1. The method for preparing the chia seed gum dispersion is as follows: Chia seed gum was dispersed in deionized water and stirred until a base solution with a concentration of 10 wt% was obtained. Then, calcium chloride was added and stirred until a chia seed gum dispersion was obtained.

[0047] Example 8: A method for preparing turbidity-stable white beer, differing from Example 1 in that, in step S3, 10 minutes before the end of boiling, a chia seed gum dispersion containing calcium chloride is added to the boiling wort. The concentration of chia seed gum in the dispersion is 5 wt%, the amount of chia seed gum in the dispersion is 0.1% of the wort mass, and the mass ratio of calcium chloride to chia seed gum is 0.5:1. The method for preparing the chia seed gum dispersion is as follows: Chia seed gum was dispersed in deionized water and stirred until a base solution with a concentration of 10 wt% was obtained. Then, calcium chloride was added and stirred until a chia seed gum dispersion was obtained.

[0048] Example 9: A method for preparing turbidity-stable white beer, which differs from Example 7 in that, in step S3, a chia seed gum dispersion containing calcium chloride is added during boiling for 20 minutes, the concentration of chia seed gum in the chia seed gum dispersion is 10 wt%, the amount of chia seed gum in the chia seed gum dispersion is 0.3% of the wort mass, and the mass ratio of calcium chloride to chia seed gum is 1:1.

[0049] Example 10: A method for preparing turbidity-stable white beer, the difference from Example 7 is that a chia seed gum dispersion containing calcium chloride is added in step S2, that is, a chia seed gum dispersion containing calcium chloride is added to the pulverized material, and then water is added for saccharification. The saccharification process parameters are the same as in Example 1, the concentration of chia seed gum in the chia seed gum dispersion is 10 wt%, the amount of chia seed gum in the chia seed gum dispersion is 0.3% of the wort mass, and the mass ratio of calcium chloride to chia seed gum is 1:1.

[0050] Example 11: A method for preparing turbidity-stable white beer, differing from Example 7 in that step S4 specifically involves inoculating yeast into wort with a concentration of 12°P, wherein the yeast inoculation amount is 8.6 × 10⁻⁶. 6 Chia seeds were fermented at 22°C under normal pressure until the sugar content of the fermentation broth dropped below 5°P. After 5 days of sealed fermentation, the mixture was transferred to a 4°C environment and allowed to mature for 5 days. Then, a chia seed gum dispersion containing calcium chloride was added, followed by pulse treatment at 25°C. The pulse electric field of the pulse treatment was 20 kV / cm, the pulse width was 5 μs, the pulse frequency was 550 Hz, and the treatment time was 13 min. Next, heat-assisted ultrasonic treatment was performed at a heat-assisted temperature of 50°C, an ultrasonic frequency of 40 kHz, and a time of 2 min. The mixture was then cooled to the filling temperature and filled. The concentration of chia seed gum in the chia seed gum dispersion was 10 wt%, and the amount of chia seed gum used in the chia seed gum dispersion was 0.3% of the wort mass. The mass ratio of calcium chloride to chia seed gum was 1:1.

[0051] Example 12: A method for preparing turbidity-stable white beer, differing from Example 7 in that, in step S3, 5 minutes before the end of boiling, a chia seed gum dispersion containing calcium chloride is added to the boiling wort. The method for preparing the chia seed gum dispersion is as follows: Chia seed gum was dispersed in deionized water and stirred until a base solution with a concentration of 10 wt% was obtained. Then, calcium chloride was added and stirred until homogeneous. Fenugreek leaf powder was then added and stirred until homogeneous to obtain a chia seed gum dispersion. The amount of chia seed gum in the dispersion was 0.3% of the wort mass. The mass ratio of calcium chloride, fenugreek leaf powder and chia seed gum was 1:1. The fenugreek leaf powder was obtained by washing, crushing and passing fenugreek leaves through an 80-mesh sieve.

[0052] Example 13: A method for preparing turbidity-stable white beer, which differs from Example 12 in that 2% by weight of crushed oats is added when boiling for 10 minutes. The method for preparing crushed oats is as follows: after crushing the oats, soak them in hyaluronic acid at room temperature for 24 hours, spread them evenly on a steamer, and steam for 20 minutes after steam is generated.

[0053] Example 14: A method for preparing turbidity-stable white beer, which differs from Example 12 in that 2% by weight of crushed oats is added when boiling for 10 minutes. The method for preparing crushed oats is as follows: after crushing the oats, soak them in water at room temperature for 24 hours, spread them evenly on a steamer, and steam for 20 minutes after the steam rises.

[0054] Example 15: A method for preparing turbidity-stable white beer, which differs from Example 12 in that 2% by weight of crushed oats is added when boiling for 10 minutes. The method for preparing crushed oats is as follows: crushed oats are soaked in hyaluronic acid at room temperature for 24 hours.

[0055] Comparative Example Comparative Example 1: A method for preparing turbidity-stable white beer, which differs from Example 1 in that it first undergoes heat-assisted ultrasound followed by pulse treatment, with the parameters of heat-assisted ultrasound and pulse treatment being the same as in Example 1.

[0056] Comparative Example 2: A method for preparing turbidity-stable white beer, which differs from Example 1 in that only pulse processing is performed.

[0057] Comparative Example 3: A method for preparing turbidity-stable white beer, which differs from Example 1 in that only heat-assisted ultrasonic treatment is performed.

[0058] Performance testing White beer was prepared according to the methods in the examples and comparative examples, and its performance was tested according to the following methods. The test results are recorded in Table 2.

[0059] 1. Sensory evaluation: The wheat beer was evaluated from four aspects: appearance, foam, aroma and taste. The judging panel consisted of 10 men and 10 women. All panel members were trained and evaluated according to the sensory evaluation criteria in Table 1.

[0060] Table 1 Sensory Evaluation Criteria for Beer

[0061] 2. Turbidity: Take 25 mL of beer sample into a 100 mL beaker and a turbidity test bottle. Measure the turbidity value at 90° using a HACH-TL2300 turbidity meter. Measure each bottle 5 times and take the average value. The turbidity value is expressed in EBC. Store at 20°C in the dark. Perform turbidity tests at 1 month, 2 months and 3 months of storage.

[0062] 3. Foam Holding: Place the brewing glass on the iron stand base, fix the iron ring 3cm from the rim of the glass, open the bottle cap, immediately place the bottle mouth on the iron ring, and pour the wine sample into the glass at a uniform flow rate along the center line of the glass until the foam height is level with the rim of the glass (the time to fill the glass should be controlled within 4-8 seconds). At the same time, start a stopwatch to record the time from when the foam fills the glass until it disappears (0.05cm above the rim). 2 During the test (on the surface of the liquor), air circulation is strictly prohibited, and vibration waves should be avoided on the sample bottle before the test.

[0063] Table 2 Performance evaluation results of white beer

[0064] Combining the data from Examples 1-3 and Table 2, it can be seen that the white beer prepared using the methods in Examples 1-3 has a turbidity of over 64.1 EBC, a white and delicate foam that clings to the glass for a long time, a rich aroma, and a full and smooth taste. After being stored in the dark for 3 months, the turbidity changes little, indicating that the white beer prepared in this way has better colloidal turbidity stability and foam stability.

[0065] Compared with Example 1, Example 4 shows that the pulsed electric field during pulse treatment is enhanced, resulting in decreased foam stability, reduced foam pooling, and a lower appearance score in the beer. The beer also has a small amount of sediment, and the turbidity stability decreases. The turbidity decreases significantly with the extension of storage time.

[0066] Compared with Example 1, the ultrasonic frequency is increased in Example 5. The strong cavitation effect makes the turbid particles too small, resulting in a weakening of the turbidity, a slight decrease in turbidity, and a slight decrease in sensory score.

[0067] Compared with Example 1, Example 6 added a certain amount of chia seed gum dispersion before the end of boiling. As can be seen from the data comparison in Table 2, the sensory score of the prepared white beer increased, especially the foam persistence and the clinging to the glass were better, and the turbidity change range was reduced and the turbidity stability was increased.

[0068] Compared with Example 6, Examples 7 and 8 added calcium chloride to the chia seed gum dispersion. The data in Table 2 shows that the foam score of the white beer prepared in Example 11 increased and the turbidity stability was enhanced. Compared with Example 6, Example 12 added calcium chloride and fenugreek leaf powder to the chia seed gum dispersion. It can be seen that the white beer prepared in Example 12 has better turbidity stability and better foam persistence.

[0069] Compared with Example 6, Example 9 shows that when the chia seed gum dispersion containing calcium chloride is added in the middle of boiling, the initial turbidity of the resulting white beer decreases. As time goes on, the decrease in turbidity increases and the foam persistence weakens. This indicates that adding the chia seed gum dispersion in the middle of boiling and prolonged boiling causes thermal degradation of the molecular chains and a decrease in functional strength.

[0070] Compared to Example 6, Example 10 contains a chia seed gum dispersion containing calcium chloride, which is added during saccharification. Therefore, the chia seed gum needs to undergo full saccharification and subsequent boiling, resulting in severe degradation of the chia seed gum molecular chains. Consequently, its effect on improving turbidity stability and foam persistence is not as good as that of Example 6.

[0071] Compared with Example 6, Example 11 was added before the pulse treatment after fermentation. The chia seed gum dispersion containing calcium chloride was not boiled, making it difficult to distribute evenly and easily introducing contaminants, resulting in impure aroma and poor taste in the wine.

[0072] Compared with Example 6, Example 12 also added fenugreek leaf powder to the chia seed gum dispersion, resulting in white beer with better performance.

[0073] Compared with Example 12, adding crushed oats soaked in hyaluronic acid at the beginning of boiling in Example 13 can effectively improve the foam persistence and creaminess, and enhance the taste.

[0074] Compared to Example 13, Examples 13 and 14 only involved soaking oats in water and steaming, or only soaking in hyaluronic acid. As shown in Table 2, the beer brewed in Examples 13 and 14 had a lower sensory evaluation, weaker foam persistence, and lower turbidity stability.

[0075] Compared with Example 1, Comparative Example 1, which was first subjected to heat-assisted ultrasonic treatment and then pulse treatment, showed a significant decrease in the turbidity stability of the white beer produced.

[0076] Comparative Examples 2 and 3 were not subjected to heat-assisted ultrasound and pulse treatment, respectively. As can be seen from the data in Table 2, the sensory evaluation of the white beer prepared in Comparative Examples 2 and 3 did not change significantly, but the turbidity stability changed significantly and the foam retention decreased.

[0077] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for preparing a haze-stabilized white beer, characterized in that It comprises the following steps: Crushing: mixing malted barley and malted wheat with a mass ratio of 5-6:4-5, humidifying and crushing to obtain crushed materials; Saccharification: adding water to the crushed materials, saccharifying, filtering to obtain wort; Boiling: boiling the wort, adding bittering hops at 15-20 min, adding aroma hops at 15-20 min before the end of boiling, cooling to room temperature after whirlpooling, and adjusting the wort concentration to 12°P; Fermentation: inoculate yeast into wort at (5-9) x 10 6 mL / mL, ferment at 20-22℃ under normal pressure, when the sugar content of the fermentation liquor is reduced to 5°P or less, seal and ferment for 4-5d, then transfer to 4-6℃ for maturation for 5-7d, then pulse treatment at 20-25℃, heat-assisted ultrasonic treatment, cool to filling temperature, and fill.

2. The preparation method of haze-stable wheat beer according to claim 1, characterized in that: The pulse electric field during the pulse treatment is 15-20 kV / cm, the pulse width is 2-5 μs, the pulse frequency is 550-600 Hz, and the treatment time is 13-15 min; The temperature of the heat-assisted ultrasonic treatment is 45-50℃, the ultrasonic frequency is 20-40 kHz, and the time is 2-5 min.

3. The preparation method of haze-stable wheat beer according to claim 1, characterized in that: The chia seed gum dispersion liquid containing calcium chloride is added at 5-10 min before the end of boiling, and the mass ratio of calcium chloride to chia seed gum is 0.5-1:

1.

4. The preparation method of haze-stable wheat beer according to claim 3, characterized in that: The concentration of the chia seed gum in the chia seed gum dispersion liquid is 5-10 wt%.

5. The preparation method of haze-stable wheat beer according to claim 3, characterized by: The amount of the chia seed gum in the chia seed gum dispersion liquid is 0.1-0.3% of the mass of the wort.

6. The preparation method of haze-stable wheat beer according to claim 1, characterized by: In the boiling step, the crushed oat soaked in hyaluronic acid for 20-24 h and then steamed for 15-20 min is added at 5-10 min, and the amount of the crushed oat is 1-2% of the mass of the crushed materials.

7. The preparation method of haze-stable wheat beer according to claim 1, characterized by: The boiling time is 45-50 min, and the boiling intensity is 5-8%.

8. The method of preparing a haze-stable wheat beer according to claim 1, characterized in that: The addition amount of the bittering hops is 0.035-0.04% of the mass of the wort, and the addition amount of the aroma hops is 0.02-0.03% of the mass of the wort.

9. The preparation method of haze-stable wheat beer according to claim 1, characterized by: In the saccharification step, the amount of water added is 2.5-3 times the total mass of the crushed materials, and the saccharification process is: incubating at 45-50℃ for 10-15 min, increasing the temperature to 62-65℃, incubating for 20-25 min, increasing the temperature to 76-78℃, and incubating for 2-4 min.

10. A haze-stabilized white beer, characterized in that, The preparation method of any one of claims 1-8 is adopted.

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