A craft beer of citrus mandarin and a brewing process thereof

Abstract

The application discloses a kind of Huangguo citrus fine beer and brewing process, it is related to beer preparation technical field, it solves the current lack of composite flavor beer made of Huangguo citrus as raw material, and most of the existing fruit beer is mixed with fruit juice, which affects the final flavor of beer technical problem, Huangguo citrus peel pieces are used, the use of coarse malt particles can be reduced, the proportion of fine malt is increased based on the original proportion, the saccharification efficiency is higher, Huangguo citrus peel is saccharified together, and plays a supporting role during filtration, reduces the proportion of coarse malt, improves the filtration efficiency, and makes the malt liquid retain the nutrient components absorbed by Huangguo citrus peel;Three kinds of hops are mixed and added, which gives beer the fragrance of mint, lemon and citrus, which meets the whole beer Huangguo citrus fruit flavor tone, and further deepens the taste level.

Description

Technical Field

[0001] This invention belongs to the field of beer preparation technology, specifically relating to a Huangguogan craft beer and its brewing process. Background Technology

[0002] Beer is an alcoholic beverage made primarily from wheat malt and barley malt, with the addition of hops. It undergoes liquid gelatinization and saccharification, followed by liquid fermentation. Historically, beer was made from germinated grains. Beer has a low alcohol content and contains carbon dioxide, various amino acids, vitamins, low-molecular-weight sugars, inorganic salts, and various enzymes. The low-molecular-weight sugars and amino acids are easily digested and absorbed, generating a large amount of energy in the body; therefore, beer is often referred to as "liquid bread."

[0003] Huangguogan is a specialty of Shimian County, Ya'an City, Sichuan Province. It is a national geographical indication agricultural product. Huangguogan is a natural hybrid of citrus and orange. Its fruit has an orange-yellow color and similar shape and physiological characteristics to citrus. The main effects of Huangguogan are to quench thirst, sober up, promote urination, and strengthen the spleen.

[0004] Currently, there is a lack of complex-flavored beers made from Huangguogan oranges, and most existing fruit beers are blended with fruit juice, which affects the final flavor of the beer. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a Huangguogan craft beer and its brewing process. By adding a mixture of Huangguogan pulp and peel, along with apple pomace, in two separate additions while the malt wort is boiling, the mixture and apple pomace release sugars during the boiling process, fully utilizing the sugars, other vitamins, and nutrients in the discarded Huangguogan pulp and peel mixture and apple pomace. The addition of three types of hops imparts a refreshing aroma of mint, lemon, and citrus to the beer, aligning with the overall Huangguogan fruit flavor profile and further enriching the layers of taste.

[0006] The technical solution adopted in this invention is as follows:

[0007] The brewing process for Huangguogan craft beer includes the following steps:

[0008] Step A. Mix barley malt and wheat malt in a certain proportion, moisten them in advance, and crush them. Grind part of the malt mixture into coarse particles and the remaining part into fine particles. Mix the coarse and fine particles to obtain malt fragments. Process Huangguogan to obtain Huangguogan pulp, Huangguogan peel and Huangguogan juice. Process apples to obtain apple juice and apple pomace.

[0009] Step B. Mix the malt crushed material with water and saccharify it in four stages by heating to obtain malt extract;

[0010] Step C. The pomelo peel obtained in step A is cut into pieces to obtain pomelo peel pieces, and the saccharified wort obtained in step B is mixed with the pomelo peel pieces to obtain a wort filtrate by filtration;

[0011] Step D. The wort filtrate obtained in step C is pumped into a boiling kettle; hops are added three times while the wort filtrate is boiling, and the boiling of the wort filtrate is controlled to a certain concentration.

[0012] Step E. The boiled wort filtrate obtained in step D is precipitated to obtain a clear wort filtrate.

[0013] Step F. The wort filtrate obtained in step E is cooled in batches, and air is introduced during the cooling process, and finally a clear wort filtrate after cooling is obtained.

[0014] Step G. The clear wort filtrate after cooling obtained in step F is fermented, and the fermentation is sealed when the sugar content is certain, and the temperature is reduced when the diacetyl reaches a certain temperature, and the fermentation is pumped into a maturation tank after a certain period of time, and the fermented liquid, i.e. beer base, is obtained by precipitation.

[0015] Step H. White granulated sugar, fructose syrup, apple juice, pomelo juice, and citric acid are added to the beer base obtained in step G and mixed.

[0016] According to the above technical scheme, the barley malt and the wheat malt are mixed in a certain proportion and are wetted in advance, so that the barley malt and the wheat malt can meet the requirement of "broken but not broken" in the subsequent crushing process, so that the spent grain forms a filter layer during filtration, and the wort filtration is facilitated. The pomelo peel pieces are added during the filtration of the saccharified wort, which facilitates the formation of a filter layer, so that the saccharified wort is filtered. Since the pomelo peel pieces are used, the use of coarse malt particles can be reduced, the proportion of fine malt is increased based on the original proportion, the saccharification efficiency is higher, the pomelo peel is saccharified together, which plays a supporting role during filtration, reduces the proportion of coarse malt, improves the filtration efficiency, and the wort retains the nutritional ingredients absorbed by the pomelo peel. Since the beer absorbs the fruit aroma of the pomelo peel, the use of orange essence is reduced, and the production cost is reduced.

[0017] Preferably, in step G, the fermentation strain is a selected W-34 / 70 lager beer dry yeast.

[0018] Preferably, the barley malt and the wheat malt in step A are mixed in a ratio of 1:2.5-3.

[0019] According to the above technical scheme, a more rich taste is obtained by using barley malt and wheat malt.

[0020] Preferably, after the malt pieces obtained in step A are mixed with water, the temperature is raised to 51-53 DEG C, stirring is stopped, and the mixture is allowed to stand for 38-42 minutes; the mash kettle is started, the temperature is raised to 63-67 DEG C, stirring is continued for 58-62 minutes, the temperature is raised to 68-72 DEG C, stirring is continued for 18-22 minutes, and finally the temperature is raised to 74-78 DEG C, in preparation for the filtration process.

[0021] With the above technical solution, the temperature is raised gradually from low to high, which helps to decompose the protein in the malt pieces, and the high temperature helps to saccharify and gelatinize the starch.

[0022] Preferably, after the wort obtained in step C is filtered, the residual sugar is repeatedly washed with water, and the washing is stopped when the residual sugar is at 1.5-2.0 DEG P.

[0023] With the above technical solution, the residual sugar in the wort after saccharification can be fully utilized.

[0024] Preferably, in step D, the Magner hops are added when the wort is boiled for 5 minutes, the Qingdao large-flower hops are added when the wort is boiled for 25 minutes, and the Cascade hops are added when the wort is boiled for 40 minutes.

[0025] With the above technical solution, the Magner hops have rich and balanced aroma, and also have a high oil content, which can impart a slight lemon, green pepper, mint, chocolate, and apple aroma to the beer; the Qingdao large-flower hops have a bright and crisp lemon peel quality; the Cascade hops have moderate bitterness, and have fruit, citrus, and herbal flavors; the three kinds of hops are mixed and added, which imparts a mint, lemon, and citrus fragrance to the beer, which is in line with the overall beer tangerine flavor base tone, and further deepens and enriches the taste level.

[0026] Preferably, in step D, the final wort concentration is controlled, and when the concentration reaches 11.7-12.0 DEG P, the boiling process is stopped, and the wort is allowed to settle until it is clear.

[0027] Preferably, in step F, the clarified wort is divided into four batches, the temperature of the first batch is controlled at 7.9-8.1 DEG C, the temperature of the second, third, and fourth batches is controlled at 8.9-9.1 DEG C, the air input amount of the first batch is 5.9-6.1 m 3 / h, the air input amount of the second batch is 5.9-6.1 m 3 / h, and the air input amount of the third and fourth batches is 1.9-2.1 m 3 / h.

[0028] Preferably, in step G, the apparent brix is reduced to 4.9-5.1 °P, and the temperature is naturally increased to 12.9-13.1 °C; when the apparent brix is reduced to 3.1-3.3 °P, the tank is sealed and the pressure is increased.

[0029] Preferably, in step G, when the diacetyl is reduced to below 0.06 mg / L after the tank is sealed, the temperature is reduced to 4.9-5.1 °C, and then to -1 °C.

[0030] By using the above technical solution, the diacetyl reduction temperature is controlled, creating conditions for the next step of yeast condensation and sedimentation; diacetyl is a product of beer yeast metabolism and is a sign of immature beer taste. If its content exceeds the flavor threshold, it will bring an unpleasant stale rice flavor to beer, so the diacetyl is reduced below the threshold.

[0031] Preferably, in step H, 8 kg / kl of white granulated sugar, 5 kg / kl of fructose syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin orange juice, and 0.8 kg / kl of citric acid are added to the fermented beer base.

[0032] A mandarin orange craft beer is prepared by using any of the above steps.

[0033] As described above, due to the use of the above technical solution, the beneficial effects of the present application are:

[0034] 1. The barley malt and wheat malt are mixed in a certain proportion and are wetted in advance, so that the barley malt and wheat malt can meet the requirement of "broken but not broken" in the subsequent crushing process.

[0035] 2. Since the mandarin orange peel is used, the use of coarse malt particles can be reduced, the proportion of fine malt is increased on the basis of the original proportion, the saccharification efficiency is higher, the mandarin orange peel is saccharified together, and the support effect is achieved during filtration, the proportion of coarse malt is reduced, the proportion of fine malt is increased, the utilization rate of malt is increased, the filtration efficiency is improved, the amount of malt is reduced, and the malt juice retains the aroma and nutritional ingredients absorbed by the mandarin orange peel, so that the beer has a unique flavor of mandarin orange peel.

[0036] 3. And since the beer absorbs the fruit aroma of the peel, the input of the field orange essence is reduced, and the production cost is reduced.

[0037] 4. The Magner hops have rich and balanced aroma, and high oil content, which can give the beer a slight aroma of lemon, green pepper, mint, chocolate and apple. The Qingdao Da Hua hops have bright and crisp lemon peel quality, the Cascade hops have moderate bitterness, fruitiness, citrus and herbal notes. The three hops are mixed and added to give the beer a minty, lemony and citrusy aroma, which matches the whole beer's orange flavor base tone and further enriches the taste level. BRIEF DESCRIPTION OF DRAWINGS

[0038] The application will be described by way of example and with reference to the accompanying drawings in which:

[0039] Figure 1 is a schematic diagram of the preparation process of the orange beer in the application. DETAILED DESCRIPTION

[0040] To make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the present application will be described clearly and completely below in combination with the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, but not all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0041] The present application will be described in detail below. Figure 1 The present application will be described in detail below.

[0042] Embodiment 1

[0043] Four weeks in advance, the barley malt and wheat malt are mixed in a ratio of 1:3, the surface of the malt is wetted with an appropriate amount of water, the moisture content is measured to be more than 5%, the malt is crushed to obtain coarse powder, three quarters of the coarse powder is further ground into fine powder, and the coarse powder and the fine powder are mixed, wherein the particle size of the coarse powder is 2.8 mm and the particle size of the fine powder is 2.2 mm;

[0044] Fresh orange fruits are selected, the surface impurities are washed, and the orange fruits are put into a peeling machine to separate the orange peel and the orange pulp, the pulp is poured into a juicer to extract juice, and the dry pulp and the orange juice are obtained;

[0045] Fresh apples are selected, the surface impurities are washed, the apples are cut into pieces and poured into a juicer to extract juice, and the apple juice and apple residue are obtained, the apple juice is frozen and concentrated to obtain concentrated apple juice with a sugar content of 70BX.

[0046] The crushed malt and water are added into the mashing kettle according to the ratio of 1:4, mixed uniformly, the temperature is raised to 52℃, the stirring is stopped, and the mixture is left for 40 minutes; the stirring of the mashing kettle is started, the temperature is raised to 65℃, the stirring is continued for 60 minutes, the temperature is raised to 70℃, the stirring is continued for 20 minutes, and finally the temperature is raised to 76℃, preparing for the filtration process, and avoiding the wort from contacting with air during the whole process.

[0047] 5 minutes before filtration, the filter tank bottom interlayer is filled with hot water at 80℃, the hot water is 2cm higher than the filter tank bottom, the valve is opened, the Citrus maxima fruit peel is cut into a particle size of 3mm, the wort and the Citrus maxima fruit peel are injected into the filter tank, the inside of the filter tank is stirred, and a natural filter layer is formed, the wort is backflowed in the filter tank for 5-10 minutes, after the wort in the sight glass is clear, the backflow valve is switched to the filter valve, and the wort is pumped into the boiling kettle.

[0048] When the wort is filtered to nearly expose the bottom of the tank, the tank is washed, the water temperature of the washing water is 75℃, after the washing water is added, the stirring inside the filter tank is stopped, the previous filtration process is repeated after a new filter layer is formed, the tank is washed repeatedly for several times, the residual sugar inside the filter tank is 1.5°P-2.0°P, the tank washing is stopped, the filter residue is discharged, and the total filtration time is controlled within 130 minutes.

[0049] After the wort is filtered, the boiling process is started, the total boiling time is controlled to be more than 50 minutes, the wort is boiled for 35-40 minutes, and the wort is always in a boiling state after boiling; different varieties of hops are added in batches during boiling, the Magnum hops are added when the wort is boiled for 5 minutes, the Qingdao large-flower hops are added when the wort is boiled for 25 minutes, and the Cascade hops are added when the wort is boiled for 40 minutes.

[0050] The boiling end wort concentration is controlled, and the boiling process is stopped when the concentration reaches 11.7-12.0°P; if the concentration does not reach the requirement within the specified time, the time is appropriately extended.

[0051] After the wort boiling is completed, the sugar syrup is added and mixed uniformly, and then pumped into the vortex sedimentation tank; when the wort in the vortex sedimentation tank is clear and free of suspended matter, the cooling process is started.

[0052] The clear wort is pumped into the thin-plate cooler, the cooling temperature is controlled, the clear wort is divided into four batches and pumped into the thin-plate cooler for cooling, the temperature of the first batch is controlled to be 8.0℃, and the temperatures of the second, third and fourth batches are controlled to be 9.0℃; 10 minutes after the cooling of the clear wort is started, air is introduced into the clear wort, the first batch of air is introduced at a flow rate of 6m 3 / h, the second batch of air is introduced at a flow rate of 6m 3 / h, the third and fourth air input amount is 2 m 3 / h, the air input amount is about 1-2 times of the clarified wort.

[0053] The yeast is added in the fermenter, the fermenting strain is selected Femandis W-34 / 70 lager beer dry yeast, the yeast number is controlled at 12-15 million / ml, the clarified wort after cooling is pumped into the fermenter, the temperature is raised to 11℃ after the fermenter is filled, the residue at the bottom of the fermenter is discharged once before each batch of feeding from the second batch of feeding;

[0054] The sampling is started the day after the feeding, the sugar content is detected by the saccharimeter, the sampling and detection is carried out every day to observe the fermentation state, the natural temperature is raised to 13℃ to reduce diacetyl when the apparent sugar content is reduced to 5.0°P, the residue at the bottom of the fermenter is discharged once when the apparent sugar content is reduced to 3.2°P, the fermenter is sealed and the pressure is raised to 0.10-0.12 MPa, the pressure is maintained;

[0055] The diacetyl detection is started four days after the fermenter is sealed, the temperature is reduced to 5℃ at a speed of 0.3℃ / h, then the temperature is reduced to -1℃ at a speed of 0.15℃ / h when the diacetyl is reduced to below 0.06 mg / L;

[0056] The fermentation liquid is stored at 0℃ to -1℃ for more than 5 days, the tank pressure is maintained at 0.08-0.10 MPa;

[0057] Most of the yeast is precipitated at the bottom of the fermenter after the fermentation is completed, the yeast is removed, and the fermentation liquid is pumped into the maturation tank and stored for 21-28 days.

[0058] 8 kg / kl of white granulated sugar, 5 kg / kl of high fructose corn syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin juice, and 0.8 kg / kl of citric acid are added into the fermented beer base, and stirred and mixed.

[0059] Example 2,

[0060] Four weeks in advance, the barley malt and the wheat malt are mixed in a ratio of 1:3, the surface of the malt is wetted with an appropriate amount of water, the water content is measured to be more than 5%, the malt is crushed to obtain coarse powder, three quarters of the coarse powder is further ground into fine powder, the coarse powder and the fine powder are mixed, the particle size of the coarse powder is 2.8 mm, and the particle size of the fine powder is 2.2 mm;

[0061] Fresh mandarins are selected, the impurities on the surface are washed, and the mandarins are separated into peel and pulp in a peeling machine, the pulp is squeezed in a juicer to obtain dried mandarin pulp and mandarin juice;

[0062] Select fresh apples, wash the surface impurities, cut the apples into chunks and pour into the juicer to extract juice, get apple juice and apple residue, freeze and concentrate the apple juice to get concentrated apple juice with a sugar content of 70BX.

[0063] The crushed malt and water are added into the mashing kettle at a ratio of 1:4, mixed uniformly, the temperature is raised to 51℃, stirring is stopped, and the mixture is left to stand for 38 minutes; the mashing kettle is started to stir, the temperature is raised to 63℃, stirring is continued for 58 minutes, the temperature is raised to 68℃, stirring is continued for 18 minutes, and finally the temperature is raised to 74℃, preparing for the filtration process, and avoiding the wort from contacting with air during the whole process.

[0064] 5 minutes before filtration, the filter tank bottom interlayer is filled with hot water at 80℃, the hot water is 2 cm higher than the filter tank bottom, the valve is opened, the Citrus maxima peel is cut into a particle size of 3 mm, the wort and the Citrus maxima peel are injected into the filter tank, the inside of the filter tank is stirred, and a natural filter layer is formed, the wort is backflowed in the filter tank for 5-10 minutes, after the wort in the sight glass is clear, the backflow valve is switched to the filter valve, and the wort is pumped into the boiling kettle.

[0065] When the wort is filtered to nearly expose the bottom of the tank, the tank is washed, the water temperature is 75℃, after the washing water is added, the stirring in the filter tank is stopped, and the previous filtration process is repeated after a new filter layer is formed, the tank is repeatedly washed for several times, the residual sugar in the filter tank is 1.5°P-2.0°P, the washing of the tank is stopped, the filter residue is discharged, and the total filtration time is controlled within 130 minutes.

[0066] The filtered wort starts the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort starts to boil for 35-40 minutes, and the wort is always in a boiling state after boiling; different varieties of hops are added in batches during boiling, the magnum hops are added when the wort boils for 5 minutes, the Qingdao big flower hops are added when the wort boils for 25 minutes, and the cascade hops are added when the wort boils for 40 minutes.

[0067] The concentration of the boiled wort is controlled, and the boiling process is stopped when the concentration reaches 11.7-12.0°P; if the concentration does not reach the requirement within the specified time, the time is appropriately extended.

[0068] After the wort boiling is completed, the sugar syrup is added and mixed uniformly, and then pumped into the vortex sedimentation tank, the wort rotates in the vortex sedimentation tank, and the cooling process starts when the wort is clear and free of suspended solids.

[0069] The clarified wort is pumped into a thin-plate cooler, and the temperature is controlled. The clarified wort is cooled in four batches, and the temperature of the first batch is controlled at 7.9°C, and the temperature of the second, third and fourth batches is controlled at 8.9°C. After the clarified wort is cooled for 10 minutes, air is introduced into the clarified wort. The air introduced in the first batch is 5.9m 3 / h, the air introduced in the second batch is 5.9m 3 / h, and the air introduced in the third and fourth batches is 1.9m 3 / h. The air introduced is about 1-2 times the amount of the clarified wort.

[0070] Yeast is added into the fermentation tank, and the fermentation strain is selected W-34 / 70 lager beer dry yeast. The number of the yeast is controlled at 12-15 million / ml. The clarified wort after cooling is pumped into the fermentation tank. After the tank is filled, the temperature is raised to 11°C. The residue at the bottom of the tank is discharged before each batch of feed is introduced.

[0071] The sample is taken the day after the feed is introduced, and the sugar content is detected by a sugar meter. The fermentation state is observed by sampling and detecting every day. When the apparent sugar content is reduced to 4.9°P, the temperature is naturally raised to 12.9°C to reduce diacetyl. When the apparent sugar content is reduced to 3.1°P, the residue at the bottom of the tank is discharged once. The tank is sealed and the pressure is raised to 0.10-0.12MPa, and the pressure is maintained.

[0072] The diacetyl is detected four days after the tank is sealed. When the diacetyl is reduced to below 0.06mg / L, the temperature is reduced to 4.9°C at a rate of 0.3°C / h, and then reduced to -1°C at a rate of 0.15°C / h.

[0073] The fermentation liquid is stored at 0°C to -1°C for more than 5 days, and the tank pressure is maintained at 0.08MPa to 0.10MPa.

[0074] After the fermentation is completed, most of the yeast is precipitated at the bottom of the fermentation tank. The yeast is removed, and the fermentation liquid is pumped into a maturation tank and stored for 21-28 days.

[0075] 8kg / kl of white granulated sugar, 5kg / kl of fructose-glucose syrup, 6kg / kl of 70BX concentrated apple juice, 17kg / kl of mandarin juice, and 0.8kg / kl of citric acid are added into the fermented beer base, and stirred and mixed.

[0076] Example 3,

[0077] Four weeks in advance, barley malt and wheat malt are mixed in a ratio of 1:3, the surface of the malt is moistened with an appropriate amount of water, the moisture content is measured to be more than 5%, the malt is crushed to obtain coarse powder, three-fourths of the coarse powder is further ground into fine powder, the coarse powder and the fine powder are mixed, the particle size of the coarse powder is 2.8 mm, and the particle size of the fine powder is 2.2 mm;

[0078] Fresh yellow-orange oranges are selected, impurities on the surface are washed, and the yellow-orange oranges are separated into peel and pulp in a peeling machine, the pulp is poured into a juicer to extract juice, and yellow-orange orange dry pulp and yellow-orange orange juice are obtained;

[0079] Fresh apples are selected, impurities on the surface are washed, the apples are cut into pieces and then poured into a juicer to extract juice, apple juice and apple residue are obtained, and the apple juice is frozen and concentrated to obtain concentrated apple juice with a sugar content of 70BX.

[0080] The crushed malt and water are added into the mashing kettle in a ratio of 1:4, mixed uniformly, the temperature is raised to 53℃, stirring is stopped, and the mixture is left to stand for 42 minutes; the mashing kettle is started to stir, the temperature is raised to 67℃, stirring is continued for 62 minutes, the temperature is raised to 72℃, stirring is continued for 22 minutes, finally the temperature is raised to 78℃, and the filtering process is prepared, and the wort is prevented from contacting air during the whole process.

[0081] Five minutes before filtering, the bottom interlayer of the filter tank is filled with hot water at 80℃, the hot water is 2cm higher than the bottom of the filter tank, the valve is opened, the yellow-orange orange peel is cut into a particle size of 3mm, the wort and the yellow-orange orange peel are poured into the filter tank, and the inside of the filter tank is stirred and left to form a natural filter layer, the wort is backflowed in the filter tank for 5-10 minutes, after the wort in the sight glass is clear, the backflow valve is switched to the filter valve, and the wort is pumped into the boiling kettle;

[0082] When the wort is filtered to nearly expose the bottom of the tank, the tank is washed, the water temperature of the washing water is 75℃, after the washing water is added, the stirring in the filter tank is stopped, and the previous filtering process is repeated after a new filter layer is formed, the tank is repeatedly washed for several times, the residual sugar in the filter tank is 1.5°P-2.0°P, the washing of the tank is stopped, the filter residue is discharged, and the total filtering time is controlled to be within 130 minutes.

[0083] The filtered wort starts the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort starts to boil 35-40 minutes after the boiling is counted, and the wort is always in a boiling state after boiling; different varieties of hops are added in batches during boiling, the magnum hops are added when the wort boils for 5 minutes, the qingdao big flower hops are added when the wort boils for 25 minutes, and the cascade hops are added when the wort boils for 40 minutes.

[0084] The boiling of the wort is controlled to stop when the concentration reaches 11.7-12.0 °P. If the concentration does not reach the required value within the specified time, the boiling is appropriately prolonged.

[0085] After the boiling of the wort is completed, a sugar syrup is added and mixed. The mixture is pumped into a vortex settling tank, and the wort is circulated in the vortex settling tank until it is clear and free of suspended matter. Then the cooling process is started.

[0086] The clear wort is pumped into a thin-plate cooler, and the cooling temperature is controlled. The clear wort is divided into four batches and pumped into the thin-plate cooler for cooling. The temperature of the first batch is controlled at 8.1 °C, and the temperatures of the second, third and fourth batches are controlled at 9.1 °C. After the clear wort starts to cool for 10 minutes, air is introduced into the clear wort. The air introduction amount of the first batch is 6.1 m 3 / h, the air introduction amount of the second batch is 6.1 m 3 / h, and the air introduction amounts of the third and fourth batches are 2.1 m 3 / h. The air introduction amount is about 1-2 times the amount of the clear wort.

[0087] Yeast is added to the fermentation tank. The fermentation strain is a selected W-34 / 70 lager beer dry yeast. The number of the yeast is controlled at 12-15 million / ml. The clear wort after cooling is pumped into the fermentation tank. After the tank is filled, the temperature is raised to 11 °C. The residue at the bottom of the tank is discharged before each batch of the wort is introduced.

[0088] The sample is taken the day after the wort is introduced. The sugar content is detected by a saccharimeter. The fermentation state is observed by taking the sample every day. When the apparent sugar content is reduced to 5.1 °P, the temperature is naturally raised to 13.1 °C to reduce diacetyl. When the apparent sugar content is reduced to 3.3 °P, the residue at the bottom of the tank is discharged once. The tank is sealed and the pressure is raised to 0.10-0.12 MPa, and the pressure is maintained.

[0089] The diacetyl is detected four days after the tank is sealed. When the diacetyl is reduced to below 0.06 mg / L, the temperature is reduced to 5.1 °C at a rate of 0.3 °C / h, and then reduced to -1 °C at a rate of 0.15 °C / h.

[0090] The fermentation liquid is stored at 0- -1 °C for more than 5 days, and the tank pressure is maintained at 0.08-0.10 MPa.

[0091] After the fermentation is completed, most of the yeast is precipitated at the bottom of the tank. The yeast is removed, and the fermentation liquid is pumped into a maturation tank and precipitated for 21-28 days.

[0092] In the fermented beer base liquor, 8 kg / kl of white granulated sugar, 5 kg / kl of fructose syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin orange juice, and 0.8 kg / kl of citric acid are added and stirred to mix.

[0093] Example 4

[0094] A mandarin orange craft beer is prepared by any of the above steps.

[0095] Comparative Example 1

[0096] Four weeks in advance, barley malt and wheat malt are mixed in a ratio of 1:3, the surface of the malt is moistened with an appropriate amount of water, the moisture content is measured to be more than 5%, the malt is crushed to obtain coarse powder, three-fourths of the coarse powder is further ground into fine powder, the coarse powder has a particle size of 2.8 mm, and the fine powder has a particle size of 2.2 mm;

[0097] Fresh mandarin oranges are selected, the surface impurities are washed, and the mandarin oranges are placed into a peeling machine to separate the mandarin orange peel and the mandarin orange pulp. The pulp is poured into a juicer to obtain mandarin orange dry pulp and mandarin orange juice.

[0098] Fresh apples are selected, the surface impurities are washed, the apples are cut into pieces, and the apple pieces are poured into a juicer to obtain apple juice and apple residue. The apple juice is frozen and concentrated to obtain concentrated apple juice with a sugar content of 70BX.

[0099] The crushed malt and water are added into a mashing kettle in a ratio of 1:4, mixed uniformly, the temperature is raised to 53°C, stirring is stopped, and the mixture is left to stand for 42 minutes. The mashing kettle is started to stir, the temperature is raised to 67°C, stirring is continued for 62 minutes, the temperature is raised to 72°C, stirring is continued for 22 minutes, and finally the temperature is raised to 78°C, preparing for the filtration process, and avoiding the wort from contacting air during the whole process.

[0100] Five minutes before filtration, the bottom interlayer of the filter tank is filled with hot water at 80°C, the hot water is 2 cm higher than the bottom of the filter tank, the valve is opened, the wort is poured into the filter tank, and the inside of the filter tank is stirred, left to stand, and a natural filter layer is formed. The wort is backflowed in the filter tank for 5-10 minutes, after the wort in the sight glass is clear, the backflow valve is switched to the filter valve, and the wort is pumped into the boiling kettle.

[0101] When the wort is filtered to nearly expose the bottom of the tank, the tank is washed, the water temperature is 75°C, after the washing water is added, the stirring inside the filter tank is stopped, a new filter layer is formed, and the previous filtration process is repeated. The tank is repeatedly washed for multiple times, when the residual sugar inside the filter tank is 1.5°P-2.0°P, the washing of the tank is stopped, the filter residue is discharged, and the total filtration time is controlled to be within 130 minutes.

[0102] After the filtered wort, start the boiling process, the total boiling time is controlled at 50 minutes or more, the wort boiling time is controlled at 35-40 minutes, the wort is always in boiling state after boiling; while boiling, add different varieties of hops in batches, add Magner hops when the wort boils for 5 minutes, add Qingdao big flower hops when the wort boils for 25 minutes, add Kaskata hops when the wort boils for 40 minutes;

[0103] Control the concentration of the boiled wort, when the concentration reaches 11.7-12.0 °P, stop the boiling process, if the concentration does not reach the requirement within the specified time, appropriately extend the time;

[0104] After the wort boiling is completed, add sugar syrup and mix evenly, pump into the vortex sedimentation tank, the wort in the vortex sedimentation tank revolves, and when the wort is clear and has no suspended matter, start the cooling process.

[0105] Pump the clarified wort into the thin plate cooler, control the cooling temperature, divide the clarified wort into four batches and pump into the thin plate cooler for cooling, control the temperature of the first batch at 8.1℃, control the temperature of the second, third and fourth batches at 9.1℃, after the clarified wort starts to cool for 10 minutes, air is introduced into the clarified wort, the first batch of air introduction amount is 6.1m 3 / h, the second batch of air introduction amount is 6.1m 3 / h, the third and fourth batches of air introduction amount is 2.1m 3 / h, the air introduction amount is about 1-2 times of the clarified wort.

[0106] Add yeast in the fermentation tank, the fermentation strain is selected Femandis W-34 / 70 lager beer dry yeast, control the yeast number at 12-15 million / ml, pump the clarified wort after cooling into the fermentation tank, after the tank is filled, raise the temperature to 11℃, discharge the residue at the bottom of the tank before each batch of feeding;

[0107] Start sampling the next day after feeding, detect the sugar content with a saccharimeter, sample and detect every day to observe the fermentation state, when the apparent sugar content decreases to 5.1 °P, naturally raise the temperature to 13.1℃ to reduce diacetyl; when the apparent sugar content decreases to 3.3 °P, discharge the residue at the bottom of the tank once, seal the tank and raise the pressure to 0.10-0.12 MPa and maintain the pressure;

[0108] Start diacetyl detection four days after sealing the tank, when the diacetyl decreases to 0.06 mg / L or less, reduce the temperature to 5.1℃ at a speed of 0.3℃ / h, and then reduce the temperature to -1℃ at a speed of 0.15℃ / h;

[0109] The fermentation liquid is stored at 0-1℃ for more than 5 days, and the tank pressure is kept at 0.08-0.10 MPa;

[0110] After the fermentation is completed, most of the yeast is precipitated at the bottom of the fermentation tank; the yeast is removed, and the fermentation liquid is pumped into a maturation tank and precipitated for 21-28 days.

[0111] 8 kg / kl of white granulated sugar, 5 kg / kl of high fructose corn syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin juice, 0.8 kg / kl of citric acid, and 0.5 kg / kl of sweet orange essence are added to the fermented beer base, and stirred and mixed uniformly.

[0112] Comparative Example 2

[0113] Four weeks in advance, barley malt and wheat malt are mixed in a ratio of 1:3, the surface of the malt is moistened with an appropriate amount of water, the moisture content is measured to be more than 5%, and the malt is crushed to obtain coarse powder. Three-fourths of the coarse powder is further ground into fine powder, and the coarse powder and the fine powder are mixed, wherein the particle size of the coarse powder is 2.8 mm, and the particle size of the fine powder is 2.2 mm.

[0114] Fresh mandarins are selected, the surface impurities are washed, and the mandarins are put into a peeling machine to separate the mandarin peel and the mandarin pulp. The pulp is poured into a juicer to extract juice, and mandarin dried pulp and mandarin juice are obtained.

[0115] Fresh apples are selected, the surface impurities are washed, and the apples are cut into pieces and poured into a juicer to extract juice, and apple juice and apple residue are obtained. The apple juice is frozen and concentrated to obtain concentrated apple juice with a sugar content of 70BX.

[0116] The crushed malt and water are added into a saccharification kettle in a ratio of 1:4, mixed uniformly, the temperature is raised to 52℃, stirring is stopped, and the mixture is left to stand for 40 minutes. The saccharification kettle is started to stir, the temperature is raised to 65℃, and stirring is continued for 60 minutes. The temperature is raised to 70℃, and stirring is continued for 20 minutes. Finally, the temperature is raised to 76℃, and the filtration process is prepared. In the whole process, the wort is prevented from contacting air.

[0117] Five minutes before filtration, the interlayer at the bottom of the filter tank is filled with hot water at 80℃, the hot water is 2 cm higher than the bottom of the filter tank, the valve is opened, the wort is poured into the filter tank, and the inside of the filter tank is stirred and left to form a natural filtration layer. The wort is backflowed in the filter tank for 5-10 minutes, after the wort in the sight glass is observed to be clear, the backflow valve is switched to the filtration valve, and the wort is pumped into a boiling kettle.

[0118] Washing the grains when the wort filtration is close to the surface of the grains, the temperature of the water is 75℃, after the water is added, stop the stirring inside the filter, and repeat the previous filtration process when a new filter layer is formed, repeat the washing process several times, stop the washing when the residual sugar inside the filter is between 1.5°P and 2.0°P, discharge the filter residue, and the total filtration time is controlled within 130 minutes.

[0119] After the filtration, start the boiling process, and the total boiling time is controlled to be more than 50 minutes, start the timer when the wort starts boiling, and the boiling time is 35-40 minutes, the wort is always in a boiling state after boiling; add different varieties of hops in batches during the boiling process, add the Magnum hops when the wort boils for 5 minutes, add the Qingdao large flower hops when the wort boils for 25 minutes, and add the Cascade hops when the wort boils for 40 minutes;

[0120] Control the concentration of the boiled wort, and stop the boiling process when the concentration reaches 11.7-12.0°P, and appropriately extend the time if the concentration does not reach the requirement within the specified time.

[0121] After the boiling of the wort is completed, add the sugar syrup and mix it uniformly, pump it into the vortex sedimentation tank, and the wort rotates in the vortex sedimentation tank, and the cooling process starts when the wort is clear and has no suspended solids after standing and sedimentation.

[0122] Pump the clear wort into the thin plate cooler, control the cooling temperature, and divide the clear wort into four batches to be pumped into the thin plate cooler for cooling, control the temperature of the first batch to be 8.0℃, and control the temperature of the second, third, and fourth batches to be 9.0℃, after the clear wort starts cooling for 10 minutes, air is introduced into the clear wort, the first batch of air is introduced at a rate of 6m 3 / h, the second batch of air is introduced at a rate of 6m 3 / h, and the third and fourth batches of air are introduced at a rate of 2m 3 / h, and the air introduction rate is about 1-2 times of the clear wort.

[0123] Add the yeast into the fermentation tank, the fermentation strain is the selected W-34 / 70 lager beer dry yeast, control the number of the yeast to be 12-15 million / ml, pump the clear wort after cooling into the fermentation tank, and raise the temperature to 11℃ after the tank is filled, and discharge the residue at the bottom of the tank before each batch of feed is added;

[0124] Start sampling the next day after the feed is added, detect the sugar content with a saccharometer, and observe the fermentation state by sampling and detecting every day, naturally raise the temperature to 13℃ to reduce the diacetyl when the apparent sugar content decreases to 5.0°P, discharge the residue at the bottom of the tank once when the apparent sugar content decreases to 3.2°P, seal the tank and raise the pressure to 0.10-0.12MPa, and maintain the pressure.

[0125] After four days of canning, diacetyl detection is started, and when diacetyl is reduced to 0.06 mg / L or less, the temperature is reduced to 5°C at a rate of 0.3°C / h, and then to -1°C at a rate of 0.15°C / h;

[0126] The fermentation liquid is stored at 0°C to -1°C for more than 5 days, and the tank pressure is maintained at 0.08 MPa to 0.10 MPa;

[0127] After fermentation, most of the yeast is precipitated at the bottom of the fermentation tank; the yeast is removed, and the fermentation liquid is pumped into a maturation tank, and is stored for 21 to 28 days.

[0128] 8 kg / kl of white granulated sugar, 5 kg / kl of fructose-glucose syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin juice, 0.8 kg / kl of citric acid, and 0.5 kg / kl of sweet orange essence are added to the fermented beer base, and are stirred and mixed.

[0129] The following table is a comparison table of quality detection data of mandarin craft beer prepared according to Examples 1 to 3 and Comparative Examples 1 to 2

[0130]

[0131]

[0132] It should be noted that:

[0133] The above description of disclosed examples enables one of ordinary skill in the art to make or use the application. Various modifications to these examples will be readily apparent to those skilled in the art, and the generic principles defined herein can be applied to other examples without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the examples shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A craft beer brewing process of a yellow-fleshed mandarin, characterized in that, The method comprises the following steps: Step A. Mix barley malt and wheat malt at a ratio of 1:2.5-3, pre-wet, crush, and grind a part of the malt mixture into coarse particles, and grind the remaining part into fine particles, and mix the coarse and fine particles to obtain malt pieces; process the citrus fruit to obtain citrus pulp, citrus peel, and citrus juice; Process the apples to obtain apple juice and apple residue; Step B. Mix the malt pieces with water, and heat and saccharify the mixture in four stages to obtain wort; Step C. Cut the citrus peel obtained in step A to obtain citrus peel pieces, and cut the citrus peel to a particle size of 3 mm; mix the saccharified wort obtained in step B with the citrus peel pieces, and filter to obtain wort filtrate; Step D. Pump the wort filtrate obtained in step C into a boiling kettle; add hops into the wort filtrate three times while boiling; and control the boiling of the wort filtrate to 11.7-12.0 °P; Step E. Precipitate the boiled wort filtrate obtained in step D until the wort filtrate is clear; Step F. Cool the wort filtrate obtained in step E in batches, and introduce air during the cooling process, and finally obtain clear wort filtrate after cooling; Step G. Ferment the clear wort filtrate obtained in step F, seal the tank when the apparent sugar content is 3.1-3.3 °P, reduce the temperature when the diacetyl content is below 0.06 mg / L after sealing, pump the fermentation liquid into a maturation tank after fermentation for ≥5 days, and precipitate to obtain beer base; Step H. Add white granulated sugar, high fructose corn syrup, apple juice, citrus juice, and citric acid into the beer base obtained in step G, and mix; After filtering the saccharified wort in step C, repeatedly wash the residual sugar with water, and stop the washing when the residual sugar content is 1.5-2.0 °P; In step D, add Magner hops when the wort filtrate is boiled for 5 minutes, add Qingdao large-flower hops when the wort filtrate is boiled for 25 minutes, and add Cascade hops when the wort filtrate is boiled for 40 minutes; control the concentration of the boiled wort filtrate, and stop the boiling process when the concentration reaches 11.7-12.0 °P, and precipitate until the wort filtrate is clear; In step F, divide the clear wort filtrate into four batches, control the temperature of the first batch to be 7.9-8.1 °C, control the temperature of the second, third, and fourth batches to be 8.9-9.1 °C, control the air introduction amount of the first batch to be 5.9-6.1 m³ / h, control the air introduction amount of the second batch to be 5.9-6.1 m³ / h, and control the air introduction amount of the third and fourth batches to be 1.9-2.1 m³ / h; In step G, naturally increase the temperature to 12.9-13.1 °C when the apparent sugar content is reduced to 4.9-5.1 °P; seal the tank and increase the pressure when the apparent sugar content is reduced to 3.1-3.3 °P; and reduce the temperature to 4.9-5.1 °C when the diacetyl content is reduced to below 0.06 mg / L after sealing, and then reduce the temperature to -1 °C.

2. The craft beer brewing process of claim 1, wherein: After the malt grist obtained in Step A is mixed with water, the temperature is raised to 51-53°C, stirring is stopped, and the mixture is allowed to stand for 38-42 minutes. The mash is then stirred, the temperature is raised to 63-67°C, stirring is continued for 58-62 minutes, the temperature is raised to 68-72°C, stirring is continued for 18-22 minutes, and finally the temperature is raised to 74-78°C in preparation for the filtration step.

3. The craft beer brewing process of claim 1, wherein: In Step G, the fermentation strain is selected W-34 / 70 lager beer dry yeast.

4. The craft beer brewing process of claim 1, wherein: In Step H, 8 kg / kl of white granulated sugar, 5 kg / kl of high fructose corn syrup, 6 kg / kl of 70BX concentrated apple juice, 17 kg / kl of mandarin juice, and 0.8 kg / kl of citric acid are added to the fermented beer base.

5. A mandarin lager beer, characterized by: The beer is produced using the process of any one of claims 1-4.

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