A kind of turbid pear-flavored sour beer and preparation method thereof

Abstract

The invention discloses a turbid pear-flavored sour beer and a preparation method thereof, belonging to the technical field of beer. The pear-flavored sour beer is prepared by fermenting ale malt, wheat malt, autumn pear juice and caramel malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzyme, and the original wort concentration is 8-10°P, the fermentation degree is 71-76%, the alcohol content is 3.6%-4.0%vol, the chroma is 9-12EBC, the turbidity is 90-120EBC, the bitterness value is 7-10IBU, and the pH value is less than 1. 3.6. The total organic acid content is ≥3.0mL / 100mL. The taste is sweet and slightly sour, with a strong fruity aroma and a unique flavor. The produced wine is golden in color with a higher chroma. The wine has spicy and pear fruit aromas and a caramel malt aroma. At the same time, the present invention also provides a device for preparing acidified wort in the process of preparing sour beer, which can realize multiple functions such as boiling, cooling, precipitation, strain addition, carbon dioxide stirring and deoxygenation, primary fermentation of lactic acid bacteria, and anaerobic fermentation process, thereby improving production efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of beer, in particular to a turbid pear-flavored sour beer and a preparation method thereof. Background Art

[0002] Beer is one of the oldest alcoholic beverages of mankind and is known as "liquid bread". The history of beer development is actually the history of sour beer to beer and then to sour beer. According to Stanford University's "Archaeological Science Report", the earliest beer appeared in Israel, Lebanon, Syria and other regions 11,000 years ago BC. Many small pits were found on the surface of the caves where the Natufians lived at that time. Some pits were used to crush wheat and barley, and some pits were used to brew ancient beer. The brewing method at that time was natural fermentation. The beer at that time was actually sour beer.

[0003] With the rise of American craft beer in the 21st century, sour beer has been sought after by consumers due to its complex characteristics of stratification and differentiation. At present, sour beer is mainly Belgian sour beer, and the categories include Flemish Red Ale, Gueze, and Lambic. Belgian sour beer is mainly fermented with the help of the natural microbial flora of the production area, with obvious regional characteristics and cannot be replicated. However, sour beer in my country is still in its infancy, and the technologies used for the selection of sour beer brewing strains and mixed fermentation are immature, and there is no category of sour beer in the current domestic national standard GB / T4927 "Beer". Therefore, providing a turbid fruity sour beer in my country can not only solve the current situation of no turbid sour beer in China, but also enrich the taste and variety of domestic sour beer by adding pear juice, providing consumers with a new taste experience.

[0004] The invention patent with publication number CN113061498B discloses a refreshing sour beer and a preparation method thereof. The refreshing sour beer is made by fermenting Pilsner malt, wheat malt and crystal malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzymes. The refreshing sour beer has a refreshing sour taste. The product is a clear beer. Although it has a fruity sour taste, the refreshing beer has a light taste and no fruit pulp is added, so it lacks the fragrance of fruit. The sharp sour taste is less acceptable to some consumers who do not like sour taste. If the fruit fragrance can be added to neutralize and produce a turbid beer with a layered taste, the taste can be better accepted.

[0005] In addition, the existing sour beer fermentation equipment can only perform fermentation operations and has relatively simple functions, so that the tank needs to be emptied during the preparation process, which not only increases the chance of contamination of the fermentation tank, but also reduces the efficiency of sour beer preparation. Summary of the invention

[0006] In view of the above-mentioned problems, the present invention aims to provide a turbid pear-flavored sour beer and a preparation method thereof. The pear-flavored sour beer is sweet with a layered sour taste, rich fruity aroma, unique flavor, and fast fermentation speed. The accompanying boiling and fermentation integrated device for acidifying and fermenting wort can realize multiple functions such as boiling, cooling, precipitation, strain addition, carbon dioxide stirring and wort deoxygenation, lactic acid bacteria primary fermentation, and anaerobic fermentation process, which reduces the operating steps, improves production efficiency, and thus saves costs.

[0007] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0008] A turbid pear-flavored sour beer is characterized in that it is prepared by using ale malt, wheat malt, autumn pear juice and caramel malt as raw materials, and fermenting with wild lactic acid bacteria and yeast without adding exogenous saccharifying enzyme.

[0009] Furthermore, the lactic acid bacteria are obtained by natural fermentation of wild composite microbial flora attached to the surface of malt.

[0010] Furthermore, the amount of ale malt added is 50%-60% of the total amount of raw materials, the amount of wheat malt added is 20%-30% of the total amount of raw materials, the amount of caramel malt added is 0%-5% of the total amount of raw materials; and the amount of autumn pear juice added is 10%-30% of the total amount of wort.

[0011] Furthermore, in the turbid pear-flavored sour beer, the amount of lactic acid bacteria added is 0.8 to 1.5×10 7 CFU / mL, the amount of yeast added is 0.4-0.6×10 7 CFU / mL.

[0012] Furthermore, the pear-flavored sour beer has an original wort concentration of 8-10°P, a fermentation degree of 71-76%, an alcohol content of 3.6%-4.0% vol, a chromaticity of 9-12 EBC, a turbidity of 90-120 EBC, a bitterness value of 7-10 IBU, a pH value of ≤3.6, and a total organic acid content of ≥3.0 mL / 100 mL.

[0013] Furthermore, a method for preparing turbid pear-flavored sour beer is characterized by comprising the following steps:

[0014] S1: Ale malt, wheat malt, autumn pear juice and caramel malt are selected as raw materials, the ale malt, wheat malt and caramel malt are mixed and crushed, mixed with water at a material-water ratio of 1:3 to 1:4, autumn pear juice is added, and three-stage saccharification is performed;

[0015] S2: After saccharification, the saccharified mash is filtered at 76±1°C to obtain clarified wort;

[0016] S3: Boil the clarified wort for 5 minutes to sterilize the wort, then cool it to 40°C-44°C in a cycle, and add the sour wort prepared in advance;

[0017] S4: using carbon dioxide as the added power, stirring with carbon dioxide for 5-8 minutes, sealing the tank and fermenting at 40°C-44°C for 18-20 hours to obtain a primary fermentation liquid of wort acidified by lactic acid bacteria;

[0018] S5: When pH is ≤3.8, boil the wort fermentation liquid and add hops; after boiling, perform vortex precipitation, cool to 18℃-20℃, fill with oxygen and transfer to the fermentation tank, and control the dissolved oxygen in the wort to 8-10mg / L.

[0019] S6: Add the yeast above, set the main fermentation temperature at 20°C and the reduction temperature at 20°C, wait until the diacetyl drops below 0.06 mg / L, cool to 0°C-4°C, and store in cold for ≥7 days to obtain beer fermentation liquid;

[0020] S7: centrifuging the beer fermentation liquid, and then instant-killing filling or filling pasteurizing to obtain a turbid pear-flavored sour beer.

[0021] Furthermore, the temperature and time of the three-stage saccharification in step S1 are specifically as follows: the first stage saccharification is carried out at 43° C. and kept warm for 40 minutes, the second stage saccharification is carried out at 63° C. and kept warm for 40 minutes, and the third stage saccharification is carried out at 72° C. and kept warm for 20 minutes.

[0022] Furthermore, the method for preparing the sour wort in step S3 is as follows: the crushed malt is mixed with water at a material-water ratio of 1:3-1:4, placed in a sealed seed tank (3), and then cultured in an incubator at 42°C-45°C for 18-20 hours to obtain the sour wort after lactic acid bacteria fermentation.

[0023] Furthermore, steps S3-S5 are performed using a boiling and fermentation integrated device, which includes a wort boiling pot, a fermentation tank and a seed tank. The wort boiling pot is connected to the fermentation tank through a wort circulation pipe, and a circulation pump and a cooling plate are provided on the wort circulation pipe. A circulation branch pipe is also connected between the wort circulation pump and the wort boiling pot, one end of the circulation branch pipe is connected to the wort boiling pot, and the other end of the circulation branch pipe is connected to a portion of the wort circulation pipe located between the cooling plate and the fermentation tank. The seed tank is installed on the circulation branch pipe, and a seed tank thermometer, a seed tank pressure gauge and a CO are installed on the seed tank. 2 Ventilation tube.

[0024] Furthermore, the wort boiling pot is a double-layer jacket structure, and a heating coil is arranged in the jacket, a water seal groove is connected to the top of the wort boiling pot, a water seal plate is movably arranged in the water seal groove, a circle of water collecting groove is connected to the bottom of the water seal groove, and a drainage pipe is connected to the bottom of the water collecting groove; a sight glass is also arranged on the side wall of the wort boiling pot near the top;

[0025] The bottom surface of the wort boiling pot is an inclined structure, and a spray arm and a baffle are provided on the inner bottom surface of the wort boiling pot. A sewage pipe is connected to the bottom of the wort boiling pot, and the sewage outlet corresponding to the sewage pipe is located between the spray arm and the baffle. A boiling pot thermometer is also installed on the wort boiling pot.

[0026] The beneficial effects of the present invention are as follows: compared with the prior art, the present invention has the following improvements:

[0027] 1. The turbid pear-flavored sour beer of the present invention adopts ale malt as a main raw material and is added with wheat malt, autumn pear juice and caramel malt (domestic sour beer barley malt mostly adopts Pilsner malt). The autumn pear flesh is white, crisp, fine, juicy and free of residue, with very few stone cells, and the soluble solid content can reach 13%. The taste is sweet and slightly sour, with rich fruity aroma and unique flavor. The produced liquor is golden in color, cloudy and turbid, and has ornamental value. At the same time, the ferulic acid resting stage (the first saccharification stage) is added in the saccharification process, and the liquor produced by the above yeast has high contents of 4-vinylguaiacol and isoamyl acetate, and the liquor has spicy and fruity aroma and a caramel malt aroma.

[0028] 2. The lactic acid bacteria in the present invention are naturally fermented by wild composite microbial flora attached to the malt skin. The lactic acid bacteria fermentation process acidifies the wort at the same time. The wild composite microbial flora attached to the malt skin contains multiple strains and a complex bacterial system. The flavor metabolites include diacetyl, acetaldehyde and various amino acids, so that the produced wine has a stronger taste and a mellower mouthfeel. At the same time, because the wild lactic acid bacteria (wild microbial flora attached to the malt skin) are highly active, tolerant and ferment quickly, the wort can be fermented to a pH of ≤3.8 in 15-20 hours, saving time and cost.

[0029] 3. The present invention also discloses a preparation device, which can realize multiple functions such as boiling, cooling, precipitation, bacterial strain addition, carbon dioxide stirring and deoxygenation, primary fermentation of lactic acid bacteria, and anaerobic fermentation process. Compared with the existing saccharification and boiling equipment, the device adds a seed tank, CO 2The ventilation pipe, one-way water seal plate, and the wort circulation pipe and circulation branch pipe for cooling and reflux can realize the functions of heating and boiling the wort for sterilization, and fermenting the lactic acid bacteria in the wort boiling pot after the wort is cooled. Using carbon dioxide as the power for adding lactic acid bacteria and the stirring and mixing tool can reduce one addition pump, and the stirring and washing of carbon dioxide can play the role of adding bacteria and deoxygenating wort, killing two birds with one stone; the one-way water seal plate is opened during boiling and closed during the primary fermentation of lactic acid bacteria, which can ensure that the gas generated in the tank is discharged from this valve, and the external air is isolated outside, so as to achieve the purpose of anaerobic fermentation process; after fermentation, the fermentation liquid is boiled and sterilized in the original pot, which reduces the steps of pouring the tank and the probability of contaminating other fermentation tanks when using the fermentation tank for lactic acid bacteria fermentation (lactic acid bacteria are harmful bacteria in beer fermentation). In general, the preparation device of the present invention can realize multiple functions at the same time, reduce the operation steps, improve production efficiency, save costs, and at the same time reduce the probability of lactic acid bacteria contamination in the production of other beers, improve the product quality of the brewery, and the equipment can also be used for the production of other fruity sour beers and secondary fermentation beers. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The present invention is a flow chart of the method for preparing cloudy pear-flavored sour beer in Example 1.

[0031] Figure 2 This is a schematic diagram of the structure of the preparation device in Example 2 of the present invention.

[0032] Figure 3 This is a schematic diagram of the internal structure of the wort boiling pot in the second embodiment of the present invention.

[0033] Figure 4 This is a top view of the internal bottom structure of the wort boiling pot of the preparation device in Example 2 of the present invention.

[0034] Among them: 1-wort boiling pot, 2-fermentation tank, 3-seed tank, 4-wort circulation pipe, 5-circulation pump, 6-cooling plate, 7-circulation branch pipe, 8-seed tank thermometer, 9-seed tank pressure gauge, 10-CO 2 Ventilation pipe, 11-heating coil, 12-water seal groove, 13-water seal plate, 14-water collecting tank, 15-drain pipe, 16-sight glass, 17-spray arm, 18-baffle, 19-drain pipe, 20-boiling pot thermometer, 21-steam inlet pipe, 22-condensate outlet pipe. DETAILED DESCRIPTION

[0035] In order to enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0036] Embodiment 1:

[0037] The invention discloses a turbid pear-flavored sour beer, which is prepared by fermenting ale malt, wheat malt, autumn pear juice and caramel malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzyme.

[0038] Specifically, the lactic acid bacteria are obtained by natural fermentation of wild composite microbial flora attached to the surface of ale malt.

[0039] The recommended dosage of the raw materials is: 50% of the total amount of ale malt, 25% of the total amount of wheat malt, 3% of the total amount of caramel malt; and 22% of the total amount of wort.

[0040] The preparation method of the turbid pear-flavored sour beer comprises the following steps:

[0041] S1: Ale malt, wheat malt, autumn pear juice and caramel malt are selected as raw materials. After the ale malt, wheat malt and caramel malt are mixed and crushed, they are mixed with water at a material-water ratio of 1:3 to 1:4, and autumn pear juice is added to carry out three-stage saccharification; the temperature and time of the three-stage saccharification are specifically as follows: the first stage saccharification is carried out at 43°C and kept warm for 40 minutes, the second stage saccharification is carried out at 63°C and kept warm for 40 minutes, and the third stage saccharification is carried out at 72°C and kept warm for 20 minutes.

[0042] S2: After saccharification, the saccharified mash is filtered at 76±1°C to obtain clarified wort;

[0043] S3: Boil the clarified wort for 5 minutes and then cool it to 40°C-44°C in a circulating cycle;

[0044] The preparation method of sour wort (lactic acid bacteria strain) is as follows: after crushing malt, mix it with water at a material-water ratio of 1:3-1:4, place it in a sealed seed tank, and then culture it at 42℃-45℃ for 18-20h to obtain sour wort after lactic acid bacteria fermentation. Malt and water are mixed to produce mash. At the same time, the wild composite microbial flora attached to the surface of ale malt is cultured in an incubator at 42℃-45℃ for 18-20h to form lactic acid bacteria, acidify the wort, and finally form sour wort. The proliferation of lactic acid bacteria is about 0.8-1.5×10 7 CFU / mL was added to the boiling pot as a strain for wort lactic acid bacteria acidification. Microbiological microbiological examination and sensory evaluation were performed before inoculation, and the dominant bacteria in microscopic examination were not lactic acid bacteria, and the sour wort with foreign flavor was discarded.

[0045] S4: adding sour wort with carbon dioxide as the power source, stirring with carbon dioxide for 5-8 minutes, sealing the tank for fermentation for 18-20 hours, and obtaining wort fermentation liquid acidified by lactic acid bacteria;

[0046] S5: When the pH is ≤3.8, boil the wort fermentation liquid and add hops; after boiling, perform vortex precipitation, cool to 18℃-20℃, inject oxygen, control the dissolved oxygen in the wort to 8-10mg / L, and transfer the wort to the fermentation tank.

[0047] S6: Add the yeast from above (the amount of yeast added is controlled to be 0.4-0.6×10 7 CFU / mL, the yeast used was Saccharomyces cerevisiae (Lida Kveik Ale Yeast WLP4052, purchased from White Labs, USA) and transferred to a fermentation tank for fermentation, with the main fermentation temperature at 20°C and the reduction temperature at 20°C. When the diacetyl dropped below 0.06 mg / L, the temperature was lowered to 0°C-4°C and the cold storage time was ≥7 days to obtain beer fermentation liquid;

[0048] S7: centrifuging the beer fermentation liquid, and then instant-killing filling or filling pasteurizing to obtain turbid pear-flavored sour beer.

[0049] The finished pear sour beer prepared by the method has a golden appearance. Since the protein is fermented twice by lactic acid bacteria and yeast, the content of medium and low molecular weight proteins is relatively high. The beer is cloudy and turbid, hazy and natural. The turbidity can reach 120EBC after centrifugation. The finished product has good foaming properties, white and delicate foam, and lasts for a long time.

[0050] The nose has a light lactic acid and yeast aroma, with fruity and spicy notes of banana and autumn pear.

[0051] Pear juice is rich in organic acids, which work together with the lactic acid produced by lactic acid bacteria to give it a rich and layered sour taste. It also has the sweet flavor produced by wild lactic acid bacteria, a strong pear aroma, and a hint of banana fruit flavor, with a full and mellow taste.

[0052] The detection index data are shown in Table 1 below.

[0053] Table 1 Detection index data of pear sour beer in the present invention

[0054] index Product Data Original wort concentration (°P) 10.1 Turbidity (EBC) 90-120 True fermentation degree (%) 72.5 PH 3.44 Color Competition (EBC) 10.57 Alcohol content (%vol) 3.9 Diacetyl(mg / L) 0.05 Total acid (g / L) 4.32 Lactic acid (g / L) 0.82 Bitterness (IBU) 8.0 Residual sugar (°P) 1.8

[0055] Embodiment 2:

[0056] Embodiment 2 provides a boiling and fermentation integrated device for wort acidification and fermentation in steps S3-S5 of embodiment 1. Specifically, the structure of the boiling and fermentation integrated device is as shown in the attached figure. Figure 2-4As shown, it includes a wort boiling pot 1, a fermentation tank 2 and a seed tank 3, the wort boiling pot 1 and the fermentation tank 2 are connected through a wort circulation pipe 4, the wort circulation pipe 4 is provided with a circulation pump 5 and a cooling sheet 6, and the circulation pump 5 is close to one side of the wort boiling pot 1, and the cooling sheet 6 is close to one side of the fermentation tank 2, a circulation branch pipe 7 is also connected between the wort circulation pump 4 and the wort boiling pot 1, one end of the circulation branch pipe 7 is connected to the wort boiling pot 1, and the other end of the circulation branch pipe 7 is connected to the portion of the wort circulation pipe 4 located between the cooling sheet 6 and the fermentation tank 2, the seed tank 3 is installed on the circulation branch pipe 7, and a seed tank thermometer 8 and a seed tank pressure gauge 9 as well as a CO are installed on the seed tank 3. 2 The ventilation pipe 10, the seed tank thermometer 8 is used to measure the temperature of the seed tank 3, the seed tank pressure gauge 9 is used to measure the pressure inside the seed tank 3, and the CO 2 The vent pipe 10 is used to introduce CO into the seed tank 3. 2 The gas is used as an added power and stirring tool as well as for deoxygenating the wort.

[0057] The side wall of the wort boiling pot 1 is a double-layer jacket structure, and a heating coil 11 is provided in the jacket, and the heating coil 11 can heat the inside of the wort boiling pot 1. The top of the wort boiling pot 1 is connected to a water seal groove 12, and a water seal plate 13 is movably provided in the water seal groove 12. The water seal plate 13 can be switched in the water seal groove 12. The bottom of the water seal groove 12 is connected to a circle of water collecting grooves 14, and the bottom of the water collecting groove 14 is connected to a drain pipe 15; when a large amount of steam is generated after the wort in the wort boiling pot 1 is boiled, the water seal plate 13 is opened, and the condensed water generated by the condensation of the steam is collected in the water collecting groove 14 and discharged through the drain pipe 15, which can ensure the boiling of the wort; the side wall of the wort boiling pot 1 near the top is also provided with a sight glass 16, and the sight glass 16 is used to observe the situation in the wort boiling pot 1.

[0058] The bottom surface of the wort boiling pot 1 is an inclined structure, and the inclined angle is preferably 5°. A spray arm 17 and a baffle 18 are provided on the inner bottom surface of the wort boiling pot 1. The baffle 18 surrounds the wort boiling pot 1 half a circle. The bottom of the wort boiling pot 1 is connected to a sewage pipe 19. The sewage outlet corresponding to the sewage pipe 19 is located between the spray arm 17 and the baffle 18, which is used for the discharge of hot coagulants. The hot coagulants generated during the wort boiling process will precipitate at the bottom of the wort boiling pot 1. The baffle 18 can block the precipitation to avoid entering the wort circulation pipe 4 together with the wort. The spray arm 17 can spray and rinse the precipitation or residue in the wort boiling pot 1 after the wort transfer is completed. A boiling pot thermometer 20 is also installed on the wort boiling pot 1, and the boiling pot thermometer 20 is used to monitor the wort temperature in the wort boiling pot 1.

[0059] The working principle of the preparation device of the present invention is as follows: the wort boiling for 5 minutes in step S3 is completed in the wort boiling pot 1 to sterilize the wort. Then the wort is cooled to 40°C-44°C by using the circulating pump 5, the cooling sheet 6 and the circulating branch pipe 7.

[0060] In step S4, CO is introduced through the ventilation pipe 10. 2 As power, the sour wort (lactic acid bacteria strain) stored in the seed tank 3 is connected, and carbon dioxide stirring is performed for 5-8 minutes to achieve the effect of mixing the strains and replacing the oxygen in the wort; the water seal plate 13 is closed to achieve the acidification of the wort, and the gas produced by the fermentation can break the water seal plate 13 and be discharged from the boiling pot 1, completing an anaerobic fermentation of the wort.

[0061] In step S5, after the pH value is less than or equal to 3.8, the wort fermentation liquid is boiled and sterilized in the boiling pot 1 to reduce the probability of contamination. At the same time, the circulating pump 5 and the circulating branch pipe 7 are used for swirling precipitation, and then the circulating pump 5 and the cooling plate 6 are used for secondary cooling to 18-20° C., oxygen is filled in and transferred to the fermentation tank 2, and then the step S6 is entered to realize the secondary yeast fermentation of the wort.

[0062] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing turbid pear-flavored sour beer, which is prepared by fermenting ale malt, wheat malt, autumn pear juice and caramel malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzyme; It is characterized in that The preparation method The following steps are included: S1: Ale malt, wheat malt, autumn pear juice and caramel malt are selected as raw materials, the ale malt, wheat malt and caramel malt are mixed and crushed, mixed with water at a material-water ratio of 1:3-1:4, autumn pear juice is added, and three-stage saccharification is performed; S2: After saccharification, the saccharified mash is filtered at 76±1°C to obtain clarified wort; S3: Boil the clarified wort for 5 minutes to sterilize the wort, and then cool it to 40-44°C in a cycle; S4: adding sour wort with carbon dioxide as the power source, stirring with carbon dioxide for 5-8 minutes, sealing the tank for fermentation for 18-20 hours, and obtaining wort fermentation liquid acidified by lactic acid bacteria; The method for preparing the sour wort is as follows: grinding ale malt and mixing it with water at a material-water ratio of 1:3-1:4, placing it in a sealed seed tank (3), and then culturing it in an incubator at 42°C-45°C for 18-20 hours to obtain sour wort after lactic acid bacteria fermentation; S5: When the pH is less than or equal to 3.8, the wort fermentation liquid is boiled and hops are added; after boiling, vortex precipitation is performed, the liquid is cooled to 18-20°C, oxygen is added, and the liquid is transferred to the fermentation tank, and the dissolved oxygen in the wort is controlled to be 8-10 mg / L; S6: Add the yeast above, set the main fermentation temperature at 20°C and the reduction temperature at 20°C, wait until the diacetyl drops below 0.06 mg / L, cool to 0°C-4°C, and store in cold for ≥7 days to obtain beer fermentation liquid; S7: centrifuging the beer fermentation liquid, and then instant-killing filling or filling pasteurizing to obtain a turbid pear-flavored sour beer.

2. A method for preparing a turbid pear-flavored sour beer according to claim 1, It is characterized in that The temperature and time of the three-stage saccharification in step S1 are specifically as follows: the first stage saccharification is carried out at 43° C. and kept warm for 40 minutes, the second stage saccharification is carried out at 63° C. and kept warm for 40 minutes, and the third stage saccharification is carried out at 72° C. and kept warm for 20 minutes.

3. A method for preparing a turbid pear-flavored sour beer according to claim 1, Features: Steps S3 to S5 are performed using a boiling and fermentation integrated device, the boiling and fermentation integrated device comprising a wort boiling pot (1), a fermentation tank (2) and a seed tank (3), the wort boiling pot (1) and the fermentation tank (2) being connected via a wort circulation pipe (4), the wort circulation pipe (4) being provided with a circulation pump (5) and a cooling thin plate (6), a circulation branch pipe (7) being connected between the wort circulation pipe (4) and the wort boiling pot (1), one end of the circulation branch pipe (7) being connected to the wort boiling pot (1), and the other end of the circulation branch pipe (7) being connected to a portion of the wort circulation pipe (4) located between the cooling thin plate (6) and the fermentation tank (2), the seed tank (3) being mounted on the circulation branch pipe (7), and a seed tank thermometer (8), a seed tank pressure gauge (9) and a CO2 sensor being mounted on the seed tank (3). 2 Ventilation tube (10).

4. A method for preparing a turbid pear-flavored sour beer according to claim 3, Features: The wort boiling pot (1) is a double-layer jacket structure, and a heating coil (11) is provided in the jacket. The top of the wort boiling pot (1) is connected to a water seal groove (12), a water seal plate (13) is movably provided in the water seal groove (12), the bottom of the water seal groove (12) is connected to a circle of water collecting groove (14), and the bottom of the water collecting groove (14) is connected to a drainage pipe (15); the side wall of the wort boiling pot (1) near the top is also provided with a sight glass (16); The bottom surface of the wort boiling pot (1) is an inclined structure, and a spray arm (17) and a baffle (18) are provided on the inner bottom surface of the wort boiling pot (1). A sewage pipe (19) is provided at the bottom of the wort boiling pot (1), and a sewage outlet corresponding to the sewage pipe (19) is located between the spray arm (17) and the baffle (18). A boiling pot thermometer (20) is also installed on the wort boiling pot (1).

5. The method for preparing a turbid pear-flavored sour beer according to claim 1, Features: The lactic acid bacteria are wild composite microbial flora attached to the surface of malt.

6. The method for preparing the turbid pear-flavored sour beer according to claim 5, Features: The amount of ale malt added accounts for 50%-60% of the total amount of raw materials, the amount of wheat malt added accounts for 20%-30% of the total amount of raw materials, the amount of caramel malt added accounts for 3%-5% of the total amount of raw materials; the amount of autumn pear juice added accounts for 10%-30% of the total amount of wort.

7. The method for preparing a turbid pear-flavored sour beer according to claim 6, Features: In cloudy pear-flavored sour beer, the amount of yeast added is 0.4~0.6×10 7 CFU / mL.

8. The method for preparing the turbid pear-flavored sour beer according to claim 7, Features: The pear-flavored sour beer has an original wort concentration of 8-10°P, a fermentation degree of 71-76%, an alcohol content of 3.6%-4.0%vol, a chroma of 9-12EBC, a turbidity of 90-120EBC, a bitterness value of 7-10IBU, a pH value of ≤3.6, and a total organic acid content of ≥3.0mL / 100mL.

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