Wheat flavored beer and method for making same

Abstract

This invention discloses a wheat-flavored beer and its preparation method. The raw material formula of this wheat-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat-flavored beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water. This wheat-flavored beer has a slightly sweet taste and excellent flavor.

Description

Technical Field

[0001] This invention belongs to the field of beer technology, specifically relating to a wheat-flavored beer and its preparation method. Background Technology

[0002] my country is a major beer-consuming country, and industrial beer has long held a stable position in the Chinese beer market. However, with my country's rapid economic development and rising living standards, consumption concepts and habits are undergoing significant changes, and consumers are constantly seeking new experiences. Beers with limited flavor profiles can no longer meet consumers' demands for quality. More and more people prefer beers that are highly personalized, nutritious, and have unique tastes. Currently, industrial beer in the Chinese market suffers from problems such as insufficient aroma, high alcohol content, bitterness, low nutritional value, a clear appearance, and a monotonous flavor. Summary of the Invention

[0003] To address the aforementioned technical problems, this invention discloses a wheat-flavored beer and its preparation method.

[0004] Firstly, the ingredient formula of this wheat-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel, preferably 12-14% barley malt, 8-9.176% wheat, 1.5-1.64% red raspberry juice, 0.018-0.022% hops, 0.10-0.11% coriander seeds, and 0.024-0.028% orange peel, more preferably barley malt, 8-9.176% wheat, 1.5-1.64% red raspberry juice, 0.018-0.022% hops, 0.10-0.11% coriander seeds, and 0.024-0.028% orange peel, and more preferably barley malt, 8-10.7% wheat, 1.5-1.78 ...4% hops, 0.10-0. The ingredients include 14% malt, 9.176% wheat, 1.64% red raspberry juice, 0.022% hops, 0.11% coriander seeds, and 0.028% orange peel. Except for the red raspberry juice, which is a volume percentage, the contents of malt, wheat, hops, coriander seeds, and orange peel are percentages of their respective dry weight added relative to the volume of the prepared wheat-flavored beer. The red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and flavoring, or of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, flavoring, and water.

[0005] In some specific embodiments, the red raspberry juice is composed of m-fold concentrated apple juice (p% by volume), n-fold concentrated raspberry juice (q% by volume), x-fold concentrated carrot juice (s% by volume), 2% edible flavoring (2% by mass / volume), and w% water (w% by volume); wherein p + q + s + 2 + w = ​​100, the dry weight of m-fold concentrated apple juice (p% by volume) is equal to the dry weight of 7-fold concentrated apple juice (40% by volume), the dry weight of n-fold concentrated raspberry juice (q% by volume) is equal to the dry weight of 8-fold concentrated raspberry juice (36% by volume), and the dry weight of x-fold concentrated carrot juice (s% by volume) is equal to the dry weight of 8.5-fold concentrated carrot juice (22% by volume). p, q, and s are all not equal to 0, w ≥ 0, m ≥ 1, n ≥ 1, and x ≥ 1. m-fold concentrated apple juice means that 1 part of m-fold concentrated apple juice can be reduced to unconcentrated apple juice by diluting (n-1) parts of water. n-fold concentrated raspberry juice means that 1 part of n-fold concentrated raspberry juice can be reduced to unconcentrated raspberry juice by mixing it with (n-1) parts of water. x-fold concentrated carrot juice means that 1 part of x-fold concentrated carrot juice can be reduced to unconcentrated carrot juice by mixing it with (n-1) parts of water.

[0006] In some specific embodiments, the red raspberry juice consists of 40% by volume of 7x concentrated apple juice, 36% by volume of 8x concentrated raspberry juice, 22% by volume of 8.5x concentrated carrot juice, and 2% by mass / volume of edible flavoring. That is, p=40, m=7, q=36, n=8, w=0, s=22, x=8.5.

[0007] In some specific implementation schemes, p = 35, m = 8, q = 36, w = 5, n = 8, s = 22, x = 8.5.

[0008] In some specific embodiments, the ingredient formula of the wheat-flavored beer also contains β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid, glacial acetic acid, glucose syrup, and fructose syrup. The proportions of these components—β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid, glacial acetic acid, glucose syrup, and fructose syrup—are conventional beer formulations and have less impact on the flavor of the beer than that of barley malt, wheat, red raspberry juice, hops, coriander seeds, and orange peel.

[0009] Furthermore, the glucose syrup is 50% glucose syrup, and the fructose syrup is F55 fructose syrup; β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid, glacial acetic acid, glucose syrup, and fructose syrup are in conventional proportions. For example, in some specific embodiments, the raw material formula of the wheat fruit-flavored beer contains 0.01-0.014% β-glucanase, 0.03-0.05% xylanase, 0.001-0.004% α-amylase, 0.06-0.08% calcium sulfate, 0.015-0.02% lactic acid, 0.0015-0.0018% glacial acetic acid, 0.002-0.004% 50% glucose syrup, and 0.42-0.46% F55 fructose syrup, all by weight and volume percentage. For example, in some specific embodiments, the raw material formula of the wheat fruit beer contains 0.012% β-glucanase, 0.04% xylanase, 0.002% α-amylase, 0.07% calcium sulfate, 0.018% lactic acid, 0.0016% glacial acetic acid, 0.00334% 50% glucose syrup and 0.44% F55 fructose syrup, all by weight and volume percentage.

[0010] In some specific embodiments, the wheat-flavored beer is a Belgian-style white beer with added red raspberry juice and pectin. The pectin content is 0.195-0.205% by weight / volume per 100L of the wheat-flavored beer. In addition to the red raspberry juice and pectin, the Belgian-style white beer contains the ingredients and their corresponding proportions from the ingredient formula of the wheat-flavored beer.

[0011] In some specific implementations, the ingredient formula for wheat-flavored beer also includes the ingredients of the Belgian-style white beer, excluding barley malt, wheat, hops, coriander seeds, and orange peel.

[0012] Secondly, the present invention also provides a method for preparing wheat-flavored beer, comprising the following steps, wherein each raw material is added in accordance with the content ratio in the raw material formula during the preparation process:

[0013] S1. Raw material crushing: Crush barley malt and wheat to obtain malt powder and wheat flour;

[0014] S2, Saccharification: Add malt powder, wheat flour, β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid and water to a filter tank and filter; transfer to a boiling pot, add hops, glacial acetic acid, lactic acid, glucose syrup, calcium sulfate, coriander seeds and orange peel, heat to a boil and maintain boiling for 50-55 minutes to obtain wort;

[0015] The wort is poured into a vortex settling tank and zinc sulfate or zinc chloride is added for precipitation. The wort supernatant is then transferred out of the vortex settling tank. When the transferred wort supernatant accounts for 45-55% (preferably 50%) of the total wort (e.g., 500 HL), a pectin suspension is added to the transferred wort supernatant. This allows the pectin to react with the wheat protein in the wort supernatant, producing turbidity. The mass-to-volume ratio of pectin to water in the pectin suspension is 1:20-1:35 (preferably 1:25). The amount of pectin suspension added is 0.02 kg / HL–0.03 kg / HL (preferably 0.026 kg / HL), and the flow rate is 1200 L / h–1500 L / h (preferably 1350 L / h).

[0016] S3. Fermentation: After the wort is cooled, it is transferred to a fermentation tank for fermentation. Then, it is centrifuged, and red raspberry juice and fructose syrup are added to make YCC < 0.1 million cells / ml and EBC > 10. After dilution, carbon dioxide is introduced for sterilization and filling.

[0017] In some specific implementations, the centrifugation speed in step S3 is 3400±100 rpm, and the centrifugation process includes a first centrifugation and a second centrifugation; the first centrifugation is as follows: at startup, the centrifuge inlet flow rate is 350±20 HL / h; when the YCC in the supernatant obtained by centrifugation is <3 million / ml, the centrifuge inlet flow rate is increased to 400-450 HL / h; the centrifuge outlet flow rate changes synchronously with the centrifuge inlet flow rate; the supernatant flowing out of the centrifuge outlet is transferred to CPT;

[0018] The re-centrifugation is as follows: the supernatant in the CPT is transferred into a centrifuge, and the starting flow rate at the centrifuge inlet is 500±20 HL / h; when the YCC in the supernatant obtained by centrifugation is <0.1 million / ml, the flow rate at the centrifuge inlet is increased to 500±20 HL / h; the flow rate at the centrifuge outlet changes synchronously with the flow rate at the centrifuge inlet; the supernatant flowing out of the centrifuge outlet is transferred back into the CPT.

[0019] In some specific implementations, in step S3, centrifugation is performed for 5-15 minutes (preferably 10 minutes).

[0020] Afterwards, samples were taken to measure the YCC inside the centrifuge and the turbidity at the centrifuge outlet to determine whether the YCC met the requirements and whether the centrifuge inlet flow rate needed to be increased.

[0021] In some specific implementations, the fructose syrup in step S3 is F55 fructose syrup, and the addition amount is 2.2 kg of F55 fructose syrup per 100 L of sake, added at a flow rate of 4000 ± 50 kg / h.

[0022] In some specific implementations, in step S3, the fermentation time is 7-8 days and the fermentation temperature is 25±1℃.

[0023] In some specific implementations, in step S3, the yeast content in the fermentation broth is 5 million cells / mL at the start of fermentation; after fermentation, the yeast is recovered and centrifuged within 24 hours.

[0024] In some specific implementations, the method for preparing wheat-flavored beer is improved based on the production process of ordinary beer (preferably ordinary wheat beer, more preferably ordinary Belgian-style wheat beer), and the improvements are described in the specific implementations above.

[0025] The beneficial effects of this invention are:

[0026] 1. Raspberry juice (i.e., red raspberry) is added during the later stages of fermentation. This retains the aroma of the beer (preferably wheat beer, more preferably Belgian-style wheat beer) while imparting a fresh raspberry aroma and a sweet and sour fruity flavor. It also adds various nutrients such as minerals and vitamins. The optimal ratio is 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel. The preferred ratio is 12-14% barley malt, 8-9.176% wheat, 1.5-1.64% red raspberry juice, 0.018-0.022% hops, 0.10-0.11% coriander seeds, and 0.024-0.028% orange peel. This results in a slightly sweet wheat-flavored beer with excellent taste and flavor.

[0027] 2. By controlling the amount of pectin suspension added, the flow rate, the concentration ratio, and the timing of addition, the wine is made to be cloudy with low light transmittance and a uniform body.

[0028] The wheat-flavored beer of this invention has a low alcohol content (3.3%-3.7% v / v, preferably 3.5% v / v) and a slightly sweet taste, making it suitable for many elderly people, women, children, and other consumers with low alcohol tolerance, and beneficial to human health; at the same time, it also meets the requirements of young consumers who seek beer with unique personality, nutrition, and taste.

[0029] The following will further explain the concept, specific structure, and technical effects of the present invention in conjunction with the accompanying drawings, so as to fully understand the purpose, features, and effects of the present invention. Attached Figure Description

[0030] Figure 1 This is a flow chart of the fermentation process in Example 1. Detailed Implementation

[0031] To make the technical means, inventive features, objectives, and effects of the invention readily understandable, the invention is further illustrated below with reference to specific figures. However, the invention is not limited to the embodiments described below.

[0032] Example 1:

[0033] The preparation method of wheat-flavored beer in this embodiment is carried out according to the following steps:

[0034] S1. Raw material crushing: Barley malt and wheat are crushed to obtain malt powder and wheat flour respectively; coriander seeds and orange peel are crushed and passed through a 30-mesh sieve.

[0035] S2. Saccharification: Malt powder, wheat flour, β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid and water are saccharified and then added to a filter tank for filtration; the malt powder and wheat flour constitute the material, and the ratio of water to the material is 2.5±0.5L / kg; transfer to a boiling pot, heat to boiling, and add hops, glacial acetic acid, lactic acid, 50% glucose syrup, calcium sulfate, coriander seeds and orange peel during the boiling process, and maintain boiling for 50 minutes.

[0036] Taking the production of 500HL wheat-flavored beer as an example, the amounts of malt powder, wheat flour, β-glucanase, xylanase, α-amylase, calcium sulfate, and lactic acid added before saccharification are 7000 kg, 4588 kg, 6 kg, 20 kg, 1 kg, 25 kg, and 6 kg, respectively. During boiling, the amounts of hops, glacial acetic acid, lactic acid, 50% glucose syrup, calcium sulfate, coriander seeds, and orange peel added are 11 kg, 0.8 kg, 3 kg, 1.67 kg, 10 kg, 55 kg, and 14 kg, respectively. All the above solid raw materials are dry weight, such as malt powder, wheat flour, hops, coriander seeds, and orange peel.

[0037] The wort was poured into a vortex settling tank, and zinc sulfate was added at a ratio of 115g zinc sulfate per 500L of wort (115g / HL) for precipitation. The wort supernatant was then transferred out of the vortex settling tank. When the transferred wort supernatant accounted for 1 / 2 of the total wort volume, a pectin suspension was added to the transferred wort supernatant. This allowed the pectin to react with the wheat protein in the wort supernatant during the cooling process, producing turbidity. The pectin suspension consisted of pectin and water in a mass-to-volume ratio of 1:25; the amount of pectin suspension added was 0.026kg / HL, and the flow rate was 1350L / h.

[0038] S3. Fermentation: After cooling, the wort with added pectin suspension is transferred to a fermentation tank for fermentation. It is then centrifuged, red raspberry juice and F55 high-fructose corn syrup are added, and the mixture is diluted with carbon dioxide (e.g., to 10.4°P), pasteurized, and bottled. At the start of fermentation, the yeast content in the fermentation broth is 5 million cells / mL. Figure 1As shown, the fermentation process in this embodiment is as follows: Wort at 19°C is pumped into the fermentation tank and heated. During the heating process, the tank is filled for 16 hours and 24 hours, during which time the solidified material is drained, and the temperature is raised to 25°C. When the sugar content in the fermentation tank drops to 4°P, the tank is sealed and pressurized to 0.3 bar. When the sugar content drops to 3.5°P and the D value (representing diacetyl) is less than 25 ppb, the temperature is lowered to 18°C ​​within 14 hours. Then, the yeast is recovered. Centrifugation is scheduled within 24 hours of yeast recovery. The fermentation time in this embodiment is 7 days, and centrifugation begins on the 8th day. To avoid low turbidity, the fermentation time of this invention is 7-8 days, centrifugation must be scheduled within 24 hours of yeast recovery, the storage time in the cold storage tank (CPT) is 0-3 days, and the storage time in the sake tank does not exceed 12 hours.

[0039] In step S3, the centrifugation speed is 3400 rpm, and the process is as follows: first centrifugation is performed, and then re-centrifugation is performed.

[0040] The first centrifugation process is as follows:

[0041] ① Start the centrifuge at an inlet flow rate of 350 HL / h. After centrifuging for 10 minutes, take a sample to measure the yeast cell count (YCC) and outlet turbidity. If YCC < 3 million cells / ml, immediately increase the centrifuge inlet flow rate to 400-450 HL / h. If YCC > 3 million cells / ml, continue centrifuging at 3400 rpm for 10 minutes, take a sample, and retest until YCC < 3 million cells / ml. Then increase the centrifuge inlet flow rate to 400-450 HL / h. Add F55 fructose syrup using a rotary pump at a flow rate of 4000 kg / h. The addition amount is 2.2 kg of F55 fructose syrup per HL of sake. Add red raspberry juice using a small pump at a flow rate of 800 kg / h, so that the red raspberry juice accounts for 1.64% of the wheat fruit beer.

[0042] ② After centrifuging to full jar (CPT), transfer the fermentation broth in CPT back into the centrifuge for recentrifugation.

[0043] Standard procedure for re-centrifugation:

[0044] ① Start the centrifuge at an inlet flow rate of 500 HL / h. After centrifugation for 10 minutes, take a sample to measure the YCC inside the centrifuge and the turbidity at the centrifuge outlet. If YCC < 0.1 million cells / ml, immediately increase the centrifuge inlet flow rate to 550 HL / h and simultaneously transfer the CPT at a flow rate of 550 HL / h.

[0045] ②After the CPT container is full, take a CPT sample to measure YCC and turbidity. If YCC < 0.1 million cells / ml and EBC > 10, it is qualified.

[0046] Example 1 details the preparation method for the wheat-flavored beer of the present invention. For any omissions, refer to the preparation method for Belgian-style white beer. That is, the preparation method for the wheat-flavored beer in this example follows the steps described in Example 1. This is the improvement of the beer preparation method in the present invention. Other production process steps not mentioned are carried out according to the production process of Belgian-style white beer and will not be repeated.

[0047] Other embodiments and comparative examples are carried out with reference to Embodiment 1, and the differences are shown in Tables 1, 3 and 5. Everything else is the same as in Embodiment 1.

[0048] Table 1. Wheat Fruit-Flavored Beer Recipes

[0049]

[0050] Table 2. Flavor Effect Evaluation

[0051] highest score Lowest score Final score Flavor effect description Example 1 8.5 7.5 8.14 The aroma is balanced, with a malty fragrance and a bright color. Example 2 8.5 7 7.9 Slightly watery, with balanced colors. Example 3 8 7 7.6 The aroma is pleasant, but the spiciness is slightly weak. Example 4 8.0 7.5 7.8 It has a strong spicy flavor and a balanced body. Comparative Example 1 6.5 5 5.65 It has a watery texture, is light in color, and lacks malty aroma. Comparative Example 2 6.5 6 6.23 Lacking aroma and distinctive flavor Comparative Example 3 6.5 6 6.33 The spices are too strong, the orange peel flavor is too overpowering, and the bitterness is well-balanced.

[0052] Table 3, Wheat Fruit Beer Recipe 2

[0053]

[0054] Table 4. Flavor Effect Evaluation 2

[0055] highest score Lowest score Final score Flavor effect description Example 1 8.5 7.5 8.14 Spicy, malty, and sweet. Example 5 8 7 7.6 Consistent with brand characteristics, lemon flavor Example 6 8 7 7.8 It has a pleasant aroma and a moderate banana flavor. Comparative Example 4 6.5 6 6.32 Too sour, tastes like yeast Comparative Example 5 7 6 6.24 Astringent, full-bodied

[0056] Flavor effects were scored based on the judges' sensory evaluations (Tables 2 and 4). Judges scored the beer on appearance, aroma, and taste, with scores ranging from 1 to 9 points, in 0.5-point increments. Higher scores indicated a beer that better met the expected flavor profile. The final score was the average of all judges' scores. The judging panel consisted of six judges, and the final score was the average of all judges' scores. The judges were professionals who had undergone approximately one year of tasting training at Budweiser (Wuhan) Beer Co., Ltd.

[0057] Table 1 shows that the red raspberry juice is composed of 40% concentrated apple juice, 36% concentrated raspberry juice, 22% concentrated carrot juice, and 2% edible flavoring. Through Examples 1-4 and Comparative Examples 1-3, it can be roughly concluded that the optimal flavor profile for wheat-flavored beer requires the following proportions: barley malt 12-16%, wheat 8-10.7%, red raspberry juice 1.5-1.78%, hops 0.018-0.024%, coriander seeds 0.10-0.12%, and orange peel 0.024-0.032%. In Comparative Example 1, there was too much water and insufficient red raspberry juice, resulting in poor flavor despite the fact that the contents of other components were within the specified range. In Comparative Example 2, the contents of coriander seeds and orange peel were too low, resulting in poor flavor despite the fact that the contents of other components were within the specified range. In Comparative Example 3, the contents of coriander seeds and orange peel were too high, resulting in poor flavor despite the fact that the contents of other components were within the specified range.

[0058] According to the evaluation results in Table 6, when the ranges for β-glucanase are 0.01-0.014%, xylanase is 0.03-0.05%, α-amylase is 0.001-0.004%, calcium sulfate is 0.06-0.08%, lactic acid is 0.015-0.02%, glacial acetic acid is 0.0015-0.0018%, 50% glucose syrup is 0.002-0.004%, and F55 fructose syrup is 0.42-0.46%, there is no significant impact on the evaluation. However, exceeding these ranges, especially with enzyme preparations and the use of glacial acetic acid and lactic acid, will have a negative impact on the evaluation.

[0059] Table 5. Key Points for Turbidity Control

[0060]

[0061] Table 6. Turbidity Detection

[0062]

[0063] Turbidity measurement employs a dual-angle automatic turbidimeter / beer turbidimeter, using MEBAK light with a wavelength of 650nm. It utilizes dual-angle measurements at 90° and 25°, simultaneously detecting particles smaller than and larger than 1 micrometer. Particles smaller than 1 micrometer, such as proteins, can be detected at 90°; while particles larger than 1 micrometer, such as diatomaceous earth and yeast cells, can be detected at 25°. Currently, the product's detection index is for 90° angle results (EBC>10).

[0064] Light transmittance is tested using a relatively simple and quick method. Pour the liquid to be tested into a glass, wipe away any condensation on the glass, place your finger behind the glass, and observe under natural light whether you can see your finger through the liquid. If you can clearly see your finger, the light transmittance is high, but it does not meet the requirements. Ideally, the liquid should not allow you to clearly see your finger under these conditions.

[0065] Tables 5 and 6 show that the six key points for turbidity control are all very important. They work synergistically to ensure that the beer turbidity and consistency meet the standards. Comparative Example 4 added a pectin suspension at the beginning of the wort supernatant. Although other conditions were the same as in Example 1, its turbidity only reached 7 EBC, and its transmittance was high, resulting in an uneven beer body. Comparative Example 5 added a pectin suspension at a rate of 1200 L / h when the wort supernatant accounted for 3 / 4 of the total wort. Although other conditions were the same as in Example 1, its turbidity only reached 9 EBC, and its transmittance was high, resulting in an uneven beer body. Comparative Example 6 did not undergo recentrifugation. Although other conditions were the same as in Example 1, its turbidity reached 13 EBC, and its transmittance was also low, resulting in an uneven beer body. Comparative Example 7 had a pectin to water mass-to-volume ratio of 3:100 (kg / L). Although other conditions were the same as in Example 1, its turbidity only reached 7 EBC, and its transmittance was high.

[0066] The preferred embodiments of the present invention have been described in detail above. It should be understood that those skilled in the art can make numerous modifications and variations based on the concept of the present invention without creative effort. Therefore, all technical solutions that can be obtained by those skilled in the art based on the concept of the present invention through logical analysis, reasoning, or limited experimentation on the basis of existing technology should be within the scope of protection defined by the claims.

Claims

1. A wheat-flavored beer, characterized in that, The raw material formula contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat fruit beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water; The wheat-flavored beer is obtained by the following preparation method; the preparation method includes the following steps, and each raw material is added according to the content ratio in the raw material formula during the preparation process: S1. Raw material crushing: Crush barley malt and wheat to obtain malt powder and wheat flour; S2, Saccharification: Add malt powder, wheat flour, β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid and water to a filter tank and filter; transfer to a boiling pot, add hops, glacial acetic acid, lactic acid, glucose syrup, calcium sulfate, coriander seeds and orange peel, heat to a boil and maintain boiling for 50-55 minutes to obtain wort; The wort is poured into a vortex settling tank and zinc sulfate or zinc chloride is added for precipitation. The wort supernatant is then transferred out of the vortex settling tank. When the transferred wort supernatant accounts for 45-55% of the total wort, a pectin suspension is added to the transferred wort supernatant. This allows the pectin to react with the wheat protein in the wort supernatant, producing turbidity. The mass-to-volume ratio of pectin to water in the pectin suspension is 1:20-1:

35. The amount of pectin suspension added is 0.02 kg / HL – 0.03 kg / HL, and the flow rate is 1200 L / h – 1500 L / h. S3. Fermentation: After the wort is cooled, it is transferred to a fermentation tank for fermentation. Then it is centrifuged, and red raspberry juice and fructose syrup are added to make the yeast cell count <0.1 million / ml and the turbidity >10EBC. The mixture is then diluted, carbon dioxide is introduced, sterilized, and filled. The centrifugation speed in step S3 is 3400±100 rpm, and the centrifugation process includes a first centrifugation and a second centrifugation. The first centrifugation is as follows: at startup, the centrifuge inlet flow rate is 350±20 HL / h; when the number of yeast cells in the supernatant obtained by centrifugation is <3 million / ml, the centrifuge inlet flow rate is increased to 400-450 HL / h; the centrifuge outlet flow rate changes synchronously with the centrifuge inlet flow rate; the supernatant flowing out of the centrifuge outlet is transferred to a cold storage tank. The re-centrifugation is as follows: the supernatant in the cold storage tank is transferred into a centrifuge, and the starting flow rate at the centrifuge inlet is 500±20 HL / h; when the number of yeast cells in the supernatant obtained by centrifugation is <0.1 million / ml, the flow rate at the centrifuge inlet is increased to 550±20 HL / h; the flow rate at the centrifuge outlet changes synchronously with the flow rate at the centrifuge inlet; the supernatant flowing out of the centrifuge outlet is transferred into the cold storage tank.

2. The wheat-flavored beer as described in claim 1, characterized in that, The red raspberry juice is composed of m times concentrated apple juice (p% by volume), n times concentrated raspberry juice (q% by volume), x times concentrated carrot juice (s% by volume), 2% edible flavoring (2% by mass / volume), and w% water (w% by volume). Wherein, p + q + s + 2 + w = ​​100, the dry weight of m times concentrated apple juice (p% by volume) is equal to the dry weight of 7 times concentrated apple juice (40% by volume), the dry weight of n times concentrated raspberry juice (q% by volume) is equal to the dry weight of 8 times concentrated raspberry juice (36% by volume), and the dry weight of x times concentrated carrot juice (s% by volume) is equal to the dry weight of 8.5 times concentrated carrot juice (22% by volume). p, q, and s are all not equal to 0, w ≥ 0, m ≥ 1, n ≥ 1, and x ≥ 1.

3. The wheat-flavored beer as described in claim 1, characterized in that, The red raspberry juice is composed of 40% by volume of 7x concentrated apple juice, 36% by volume of 8x concentrated raspberry juice, 22% by volume of 8.5x concentrated carrot juice, and 2% by weight of edible flavoring.

4. A method for preparing wheat-flavored beer, characterized in that, The raw material formula of the wheat fruit-flavored beer contains: 12-16% barley malt, 8-10.7% wheat, 1.5-1.78% red raspberry juice, 0.018-0.024% hops, 0.10-0.12% coriander seeds, and 0.024-0.032% orange peel; wherein, except for the red raspberry juice, which is a volume percentage, the contents of barley malt, wheat, hops, coriander seeds, and orange peel are all percentages of their respective dry weight added to the volume of the prepared wheat fruit-flavored beer; the red raspberry juice is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, and edible flavoring, or is composed of concentrated apple juice, concentrated raspberry juice, concentrated carrot juice, edible flavoring, and water; The preparation method includes the following steps, and each raw material is added according to the content ratio in the raw material formula during the preparation process: S1. Raw material crushing: Crush barley malt and wheat to obtain malt powder and wheat flour; S2, Saccharification: Add malt powder, wheat flour, β-glucanase, xylanase, α-amylase, calcium sulfate, lactic acid and water to a filter tank and filter; transfer to a boiling pot, add hops, glacial acetic acid, lactic acid, glucose syrup, calcium sulfate, coriander seeds and orange peel, heat to a boil and maintain boiling for 50-55 minutes to obtain wort; The wort is poured into a vortex settling tank and zinc sulfate or zinc chloride is added for precipitation. The wort supernatant is then transferred out of the vortex settling tank. When the transferred wort supernatant accounts for 45-55% of the total wort, a pectin suspension is added to the transferred wort supernatant. This allows the pectin to react with the wheat protein in the wort supernatant, producing turbidity. The mass-to-volume ratio of pectin to water in the pectin suspension is 1:20-1:

35. The amount of pectin suspension added is 0.02 kg / HL – 0.03 kg / HL, and the flow rate is 1200 L / h – 1500 L / h. S3. Fermentation: After the wort is cooled, it is transferred to a fermentation tank for fermentation. Then it is centrifuged, and red raspberry juice and fructose syrup are added to make the yeast cell count <0.1 million / ml and the turbidity >10EBC. The mixture is then diluted, carbon dioxide is introduced, sterilized, and filled. The centrifugation speed in step S3 is 3400±100 rpm, and the centrifugation process includes a first centrifugation and a second centrifugation. The first centrifugation is as follows: at startup, the centrifuge inlet flow rate is 350±20 HL / h; when the number of yeast cells in the supernatant obtained by centrifugation is <3 million / ml, the centrifuge inlet flow rate is increased to 400-450 HL / h; the centrifuge outlet flow rate changes synchronously with the centrifuge inlet flow rate; the supernatant flowing out of the centrifuge outlet is transferred to a cold storage tank. The re-centrifugation is as follows: the supernatant in the cold storage tank is transferred into a centrifuge, and the starting flow rate at the centrifuge inlet is 500±20 HL / h; when the number of yeast cells in the supernatant obtained by centrifugation is <0.1 million / ml, the flow rate at the centrifuge inlet is increased to 550±20 HL / h; the flow rate at the centrifuge outlet changes synchronously with the flow rate at the centrifuge inlet; the supernatant flowing out of the centrifuge outlet is transferred into the cold storage tank.

5. The method for preparing wheat-flavored beer as described in claim 4, characterized in that, In step S3, after centrifugation for 5-15 minutes, samples are taken to measure the number of yeast cells in the centrifuge and the turbidity at the centrifuge outlet to determine whether the number of yeast cells meets the requirements and whether the flow rate at the centrifuge inlet needs to be increased.

6. The method for preparing wheat-flavored beer as described in claim 4, characterized in that, In step S3, the fructose syrup is F55 fructose syrup, and the addition amount is 2.2 kg of F55 fructose syrup per 100 L of sake, added at a flow rate of 4000 ± 50 kg / h.

7. The method for preparing wheat-flavored beer as described in claim 4, characterized in that, In step S3, the fermentation time is 7-8 days and the fermentation temperature is 25±1℃.

8. The method for preparing wheat-flavored beer as described in claim 4, characterized in that, In step S3, at the start of fermentation, the yeast content in the fermentation broth is 5 million yeast cells / mL; after fermentation, the yeast is recovered and centrifuged within 24 hours.

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