A beer with a baijiu flavor and its preparation method

Abstract

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

Description

Technical Field

[0001] This invention relates to the field of beer production technology, and in particular to a beer with a baijiu (Chinese liquor) flavor and its preparation method. Background Technology

[0002] Baijiu (Chinese liquor) is mainly categorized into light aroma, sauce aroma, and strong aroma types, and its flavors are widely popular among Chinese consumers. With the development of beer specialization, various styles of beer are becoming increasingly popular, especially in the last two years, as major beer groups have launched their own premium beers. These premium beers are typically characterized by high alcohol content (>8%) or, through certain aging processes, exhibit a slight baijiu-like flavor. Simultaneously, under the backdrop of the health and wellness movement, the demand for functional foods is rapidly increasing. Therefore, developing beers with certain functional indicators is gradually becoming a choice for major breweries and craft breweries.

[0003] Currently, almost all premium beers are strong beers with very high alcohol content. However, with the gradual development of low-alcohol beers, these high-alcohol premium beers will inevitably remain a niche market. Therefore, brewing a beer with the alcohol content of regular beer (2.5-5.5% vol) and a certain spirits-like style has become a major market trend. Summary of the Invention

[0004] To address the aforementioned problems, this invention provides a method for preparing beer with a baijiu (Chinese liquor) style. The beer obtained using this method has a baijiu flavor that is compatible with beer flavor, and its alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol). At the same time, it has good SOD enzyme activity.

[0005] To achieve the above objectives, the present invention provides a method for preparing beer with a baijiu flavor, comprising the following steps: saccharification, oxygenation, obtaining cold wort, inoculating with yeast, carrying out early fermentation and mid-term fermentation, and obtaining beer with a baijiu flavor.

[0006] The initial fermentation includes: when the yeast count reaches a predetermined value, adding Noni enzyme juice and then carrying out a second stage of fermentation until the sugar content reaches a predetermined value.

[0007] During their research, the inventors discovered that the main flavor compounds in baijiu (Chinese liquor) are ethyl hexanoate and hexanoic acid. However, achieving a distinct baijiu flavor in beer while maintaining a moderate alcohol content is not easy. Firstly, the flavor compounds in baijiu are primarily influenced by yeast and fermentation processes. Under specific yeast conditions, the fermentation process is the main factor. Yeast metabolism produces small amounts of ethyl hexanoate and hexanoic acid, but these compounds can also be lost due to overly vigorous fermentation. Furthermore, the flavor compounds in baijiu are also affected by factors such as wort composition and free amino nitrogen. Secondly, alcohol content is related to the original wort concentration and also to the yeast's metabolic capacity. All other things being equal, a stronger yeast metabolic capacity results in a higher apparent degree of fermentation, leading to a higher alcohol content in the final beer. Meanwhile, noni fruit, a specialty fruit of Lingnan (southern China), is rich in polysaccharides, flavonoids, saponins, and other bioactive components, especially containing relatively high levels of SOD enzyme activity. These components have the effects of scavenging free radicals, anti-oxidation, liver protection, eye protection, and improved sleep. Through numerous experiments, the inventors discovered that introducing noni fruit juice into the beer brewing process can effectively increase the content of ethyl hexanoate and hexanoic acid, giving the beer a distinct baijiu flavor and imparting higher SOD enzyme activity to the beer.

[0008] However, even so, some problems remain. First, noni fruit juice has a strong, unique flavor, similar to a rotten rag, which is not only jarring and difficult to harmonize with the fermented aroma of beer, but also provides a poor sensory experience for drinkers. Even using fermented noni enzyme juice cannot mask this peculiar flavor. Second, while noni fruit juice can increase the content of ethyl hexanoate and hexanoic acid in beer, it also contains certain antibacterial substances. When noni fruit juice is used as one of the raw materials, the fermentation process often fails to start. If the fermentation intensity is increased excessively, ethyl hexanoate and hexanoic acid will be lost, and the flavor of ethyl hexanoate and hexanoic acid from noni fruit juice cannot be retained in the final beer. Moreover, excessively vigorous fermentation will also affect the alcohol content. Therefore, the inventors further propose adding noni enzyme juice when the initial fermentation reaches a specific stage.

[0009] In one embodiment, the temperature of the first stage fermentation is 9-10°C, and the pressure of the first stage fermentation is 0-0.02 MPa; the predetermined value of the yeast number is 55 × 10⁻⁶. 6 -80×10 6 CFU / ml; the pressure of the second stage fermentation is 0-0.02 MPa; the predetermined value for the apparent sugar content is 6.3-6.8. o P;

[0010] The temperature of the intermediate fermentation is 12-13℃, and the pressure of the intermediate fermentation is 0.04-0.06 MPa.

[0011] By strictly controlling the process parameters at each stage of fermentation, the ethyl hexanoate and hexanoic acid from the Noni enzyme juice can be well retained in the beer without excessive loss or excessive production that would cause unpleasant flavors; at the same time, the alcohol content of the beer is maintained at a normal level.

[0012] In one embodiment, the amount of the noni enzyme juice used is 4.5%-7.5% of the fermentation liquid mass.

[0013] Using the above-mentioned amount of Noni enzyme juice will not have too much impact on fermentation, and will impart appropriate amounts of ethyl hexanoate and hexanoic acid to beer, giving it a distinct baijiu flavor.

[0014] In one embodiment, the saccharification includes the following steps: adding water, feeding, heating, protein resting, heating, filtering, washing the tank, boiling, adding hops, clarifying, and cooling.

[0015] In one embodiment, the wort concentration is brought to 9.7-11.7 before boiling. o P.

[0016] In one embodiment, the feed includes barley malt and / or wheat malt, wherein the weight ratio of the barley malt to the wheat malt is (70-100) parts: (0-30) parts.

[0017] In one embodiment, the feed is barley malt, and the feeding temperature is 45-48°C.

[0018] In one embodiment, the feeding includes barley malt and wheat malt, and the feeding temperature is 45-48°C.

[0019] In one embodiment, the water-to-material ratio is 2.3-2.5.

[0020] In one embodiment, the saccharification includes the following steps: adding water, feeding at 45-48°C, heating to 47-49°C, allowing the protein to rest for 5-30 minutes, heating to 68-70°C, allowing the saccharification to rest for 60-70 minutes, heating to 77-79°C, filtering, washing the tank, boiling, adding hops, clarifying, and cooling.

[0021] In one embodiment, during the saccharification step, the boiling time is 50-60 min and the boiling intensity is 2.9-3.2%.

[0022] In one embodiment, during the saccharification step, the hops are added 0-5 minutes before the end of the boiling process, and the amount of hops added is 0.12-0.14 g / L.

[0023] In one embodiment, the hops are fruit-flavored hops with medium α-acid and an α-acid / β-acid ratio of 0.8-1.2.

[0024] Using the above-mentioned varieties and amounts of hops can give the finished beer the aroma of hops and a lower bitterness (4-8 IBU).

[0025] In one embodiment, the clarification time is 10-15 minutes.

[0026] In one embodiment, the original wort concentration of the cold wort is 10-12. o P, where the temperature of the cold wort is 9-10°C.

[0027] In one embodiment, the oxygenation is continuous per batch, and the oxygenation flow rate is set according to the following formula: Instantaneous oxygenation flow rate = Baseline oxygenation flow rate × Instantaneous wort flow rate / Baseline wort flow rate, where the baseline oxygenation flow rate is 6.0-7.0 m³ / h. 3 / h, baseline wort flow rate = 100 m 3 / h, control the total oxygenation rate to 5.5-6.0 m³ / h. 3 .

[0028] In one embodiment, the yeast inoculation amount is 10 × 10⁻⁶. 6 -12×10 6 cfu / ml; before the initial fermentation, ensure the yeast count in the full container is 10 × 10⁻⁶. 6 -13×10 6 cfu / ml.

[0029] In one embodiment, the yeast is Pilsneria.

[0030] Using the above-mentioned yeast allows the aroma of yeast fermentation to harmonize with the flavor of Noni itself in the Noni enzyme juice, giving Noni a unique flavor that won't overpower the drinker's unpleasant sensory experience.

[0031] In one embodiment, the preparation method further includes a fermentation termination step after the intermediate fermentation, the fermentation termination step including: performing intermediate fermentation until diacetyl ≤ 0.15 mg / L and the apparent sugar content is stable for 45-50 h, and then cooling to 0-1℃.

[0032] In one embodiment, after cooling to 0-1°C, the product is stored for 5-7 days.

[0033] The present invention also provides a beer prepared by the aforementioned method, characterized in that the beer has a baijiu flavor and the alcohol content of the beer is 2.5-5.5% vol.

[0034] In one embodiment, the beer has an alcohol content of 4.0-5.5% vol.

[0035] In one embodiment, the original wort concentration of the beer is 10-12. o P, bitterness value 4-8 IBU, higher alcohol content 55-85 mg / L (equivalent to 12 degrees), mellow hop aroma.

[0036] In one embodiment, the flavoring substances of the baijiu include at least one of ethyl hexanoate and hexanoic acid.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] This invention discloses a beer with a baijiu (Chinese liquor) flavor and its preparation method. The beer obtained by this method has a typical baijiu flavor, with significantly higher levels of key baijiu flavor compounds, hexanoic acid and ethyl hexanoate (typical flavor compounds of strong-aroma baijiu), and also exhibits a pronounced fruity aroma. Furthermore, the beer demonstrates good body, with the baijiu flavor harmonizing well with the overall beer aroma. The total higher alcohol content (12 degrees) is 55-80 mg / L, and the alcohol content is 4.0-5.5% vol, making it very drinkable. Simultaneously, the beer exhibits excellent SOD enzyme activity, with an increase of approximately 10.98% (an absolute increase of 1.9 × 10⁻⁶). 3 U / ml). Attached Figure Description

[0039] Figure 1 The image shows the flavor spider diagrams for each embodiment and comparative example in the experimental case. Detailed Implementation

[0040] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Preferred embodiments of the invention are shown in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0042] source:

[0043] Noni Enzyme Juice (Wanning Fengshou Noni Biotechnology Co., Ltd., Dafengshou Noni Enzyme)

[0044] Unless otherwise specified, all reagents, materials, and equipment used in this embodiment are commercially available; unless otherwise specified, all experimental methods are conventional experimental methods in this field.

[0045] definition:

[0046] Regular beer: In this invention, regular beer is defined in contrast to strong beer, primarily referring to beer with an original wort concentration of 8-13%. o P's beer has an alcohol content of 2.5-5.5% vol.

[0047] Original wort concentration: The concentration of wort when beer is fermented and put into the tank.

[0048] Alcohol content: refers to the alcohol content of beer.

[0049] Appearance concentration: also known as appearance sugar content, refers to the concentration in fermentation liquid or beer that is directly measured using a saccharimeter.

[0050] Example 1

[0051] A beer with a baijiu flavor and its preparation method.

[0052] I. Glycosylation.

[0053] Raw materials: 100% barley malt; water-to-feed ratio: 2.4; feed at 48°C, with protein rest at this temperature for 5 minutes. Then raise the temperature to 70°C and saccharify at this temperature for 60 minutes, followed by raising the temperature to 78°C and filtering to wash the mash. Ensure the wort concentration in the boiling kettle is 10.2%. o P. A gentle boiling process was used, boiling for 60 minutes at a boiling intensity of 3.0%. Castal hops were added at a rate of 0.14 g / L 5 minutes before the end of boiling. After boiling, the mixture was clarified for 15 minutes and then cooled.

[0054] 2. Oxygenation.

[0055] Oxygenation is controlled by the following method: continuous oxygenation is used per batch. The oxygenation flow rate is set as follows: instantaneous oxygenation flow rate = baseline oxygenation flow rate × instantaneous wort flow rate / baseline wort flow rate, where the baseline oxygenation flow rate is 6.0-7.0 m³ / h. 3 / h, baseline wort flow rate = 100 m 3 / h, and control the total oxygenation volume to 5.5-6.0 m³ / h. 3 The original wort concentration was 10.5. o P, cold wort at a temperature of ~10℃.

[0056] 3. Inoculate with yeast and ferment.

[0057] Inoculate with Pilsneria W34 / 70, controlling the amount of yeast added to ensure a total yeast count of 10 x 10⁶ per jar. 6 -12×10 6 CFU / ml. The fermentation temperature for the first stage was controlled at 9-10℃, and the pressure at 0-0.02 MPa.

[0058] Monitor the yeast count in the fermentation broth during the first stage of fermentation. When the yeast count reaches 80 × 10⁻⁶... 6 When the cfu / ml level is reached, add 7.5% of the fermentation broth weight of noni enzyme juice and continue the second stage of fermentation, controlling the pressure of the second stage fermentation at 0-0.02 MPa; when the apparent sugar content of the fermentation broth drops to 6.5... o At point P, the fermentation process transitions from early to mid-stage, with the temperature controlled at 12-13℃ and the pressure at 0.04-0.06 MPa. When diacetyl ≤ 0.15 mg / L and the sugar content is stable for 48 hours, the temperature is lowered to 0-1℃, and the beer is stored for 5-7 days to obtain a beer with a baijiu (Chinese liquor) flavor.

[0059] Comparative Example 1

[0060] Compared with Example 1, the difference is that noni enzyme juice is not added, but otherwise it is the same as Example 1.

[0061] Comparative Example 2

[0062] Compared with Example 1, the difference is that: Noni enzyme juice is added in the cooling step of the saccharification process, otherwise it is the same as Example 1.

[0063] Comparative Example 3

[0064] Compared with Example 1, the difference is that: Noni enzyme juice is added at the end of the middle stage of fermentation and before the start of the fermentation termination step, that is, before the temperature drops to 0-1℃, Noni enzyme juice is added. Otherwise, it is the same as Example 1.

[0065] Comparative Example 4

[0066] Compared with Example 1, the difference is that the added yeast is Yeast BE256. Since different varieties of yeast have different suitable fermentation temperatures, the temperature in the early and middle stages of fermentation in this comparative example is 20°C. Everything else is the same as in Example 1.

[0067] Comparative Example 5

[0068] Compared with Example 1, the difference is that the initial fermentation temperature is 12℃ (including the first stage fermentation and the second stage fermentation), and the intermediate fermentation temperature is 15℃. The rest is the same as Example 1.

[0069] Experimental Example

[0070] The fermentation sugar reduction results of each embodiment and comparative example are shown in the table below.

[0071] 1. Detection method: The apparent sugar content in the fermentation liquid or beer is directly measured using a saccharimeter.

[0072] Table 1. Blood sugar reduction results of each embodiment and comparative example.

[0073]

[0074] 2. Results Analysis: In Comparative Example 2, the sugar reduction was very slow, and fermentation could hardly start normally. The sugar reduction in the Example and Comparative Examples 1 and 3 was normal. Comparative Example 4 showed very rapid sugar reduction, mainly due to the very vigorous fermentation of the yeast; Comparative Example 5 showed relatively rapid sugar reduction, mainly due to the higher fermentation temperature.

[0075] II. Sensory evaluation.

[0076] 1. Sensory evaluation methods and standards.

[0077] The judging panel consisted of 10 beer tasting experts (6 women and 4 men, aged 30-45). All judges held a national level 2 or higher beer tasting qualification and had 3-8 years of tasting experience. Beer samples were cooled to 10°C and coded, then randomly placed in 150 ml transparent plastic cups, with each sample containing 50 ml. The intensity of each sensory attribute was rated from 0 (none) to 5 (very strong), and the average score from all 10 judges was used as the final score. The beer was first evaluated based on three sensory attributes: aroma (malt, hops, fruit, and spirits), mouthfeel (body), and taste (sweet, sour, and bitter). A flavor spider diagram was then created based on the evaluation scores.

[0078] 2. Results Analysis.

[0079] The results are as follows Figure 1 As shown in the spider diagram, the beer in Example 1 has a more pronounced fruity aroma and a stronger aroma reminiscent of strong-flavored baijiu; at the same time, it is also slightly more mellow, and its overall harmony is similar to that of the comparative example.

[0080] Comparative Example 3: The flavor of the Noni enzyme was too prominent, with a dishcloth-like taste. This may be due to the very limited participation of the enzyme juice in fermentation. Comparative Example 4: The ester aroma and higher alcohol flavor were prominent, while the Noni flavor was not obvious. This may be due to the yeast fermenting too vigorously. Comparative Example 5: The flavor of the Baijiu (Chinese liquor) was not obvious. This may be due to the high fermentation temperature and vigorous fermentation, resulting in a relatively large loss of flavor substances.

[0081] III. Changes in the content of typical flavor substances in baijiu.

[0082] 1. Detection method: GC-MS method is used for detection.

[0083] 2. Detection Results: The peak area percentages of some flavor compounds in the detection results are shown in the table below. As can be seen from the table, the contents of ethyl butyrate, isoamyl acetate, ethyl octanoate, and isoamyl hexanoate, which have a fruity aroma, are significantly increased in the examples, consistent with the more pronounced fruity aroma in the evaluation. The contents of ethyl hexanoate and hexanoic acid, typical flavor compounds of strong-aroma baijiu, are also significantly higher than in control example 1, consistent with the evaluation results.

[0084] Table 2 Flavor compounds in the examples and comparative examples

[0085]

[0086] IV. SOD enzyme activity detection.

[0087] 1. Test method: Test according to the first method of GB / T 5009.171-2003.

[0088] 2. Detection Results: The results are shown in the table below. It can be seen that the SOD enzyme activity in Example 1 was significantly increased compared to Comparative Example 1.

[0089] Table 3. SOD enzyme activity in Examples and Comparative Example 1

[0090]

[0091] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0092] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for preparing a beer having a flavor of white wine, characterized by, The method comprises the following steps: saccharification, oxygenation, to obtain a cold wort having a raw wort concentration of 10-12 o P, inoculating yeast, the yeast being Pichia pastoris, so that the full tank yeast number is 10 x 10 6 -13 x 10 6 cfu / ml, to carry out early fermentation, middle fermentation, fermentation termination, to obtain a beer having a white spirit flavor; The saccharification comprises the following steps: adding water, feeding, temperature rising, protein rest, temperature rising, saccharification rest, temperature rising, filtering, tank washing, boiling, adding hops, clarifying, cooling; the feeding is barley malt; The pre-fermentation includes: carrying out first stage fermentation until the yeast number reaches a predetermined value, adding Morinda officinalis How fruit juice, and carrying out second stage fermentation until the apparent sugar content reaches a predetermined value; the temperature of the first stage fermentation is 9-10℃, the pressure of the first stage fermentation is 0-0.02 Mpa; the predetermined value of the yeast number is 55×10 6 -80×10 6 cfu / ml; the pressure of the second stage fermentation is 0-0.02 Mpa; and the predetermined value of the apparent sugar content is 6.3-6.8 o P. The temperature of the middle fermentation is 12-13℃, and the pressure of the middle fermentation is 0.04-0.06 Mpa; The fermentation termination step comprises: after the middle fermentation is performed to double acetyl ≤0.15 mg / L and the appearance sugar stability is 45-50 h, the temperature is reduced to 0-1℃.

2. The production method according to claim 1, characterized by, The dosage of the Morinda officinalis How enzyme fruit juice is 4.5%-7.5% of the mass of the fermentation liquor.

3. The preparation method according to claim 1, characterized in that, The saccharification comprises the following steps: adding water, feeding at 45-48℃, temperature rising to 47-49℃, protein rest for 5-30 min, temperature rising to 68-70℃, saccharification rest for 60-70 min, temperature rising to 77-79℃, filtering, tank washing, boiling, adding hops, clarifying, cooling.

4. The preparation method according to claim 3, characterized in that, In the saccharification step, the boiling time is 50-60 min, and the boiling intensity is 2.9-3.2%.

5. The preparation method according to claim 4, characterized in that, In the saccharification step, the hops are added 0-5 min before the end of the boiling, and the addition amount of the hops is 0.12-0.14 g / L.

6. The beer produced by the method of any one of claims 1 to 5, characterized in that, The beer has the flavor of baijiu, and the alcohol content of the beer is 2.5-5.5%vol.

7. The beer according to claim 6, characterized in that, The flavoring substance of the baijiu flavor comprises at least one of ethyl hexanoate and hexanoic acid.

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