Preparation method of codonopsis pilosula beer

Abstract

The invention relates to the technical field of beer preparation, in particular to a preparation method of codonopsis pilosula beer. According to the method, firstly, part of codonopsis pilosula is doped into malt to be saccharified and brewed together in the saccharifying and brewing stage, so that nutritional ingredients and flavors of the codonopsis pilosula and the malt are fully fused together, then hops are added to improve the taste layering sense and fragrance of the codonopsis pilosula beer, and raw codonopsis pilosula slices are added again in the final fermentation stage to be fermented together with the beer, so that the taste of the codonopsis pilosula beer is improved. The codonopsis pilosula beer prepared by the method maximally retains the nutritional ingredients of the raw and cooked codonopsis pilosula in the beer, and through mixed fermentation, the codonopsis pilosula in the beer is stronger in taste and more gorgeous in color, so that consumers can enjoy taste, smell, health care and vision.

Description

Technical Field

[0001] The invention relates to the technical field of beer preparation, in particular to a method for preparing codonopsis pilosula beer. Background Art

[0002] Beer is a fermented wine made from malt and water as the main raw materials, with hops (including hop products) added and fermented by yeast. It contains carbon dioxide and can form foam. Adding Codonopsis pilosula to beer can make the beer have multiple pharmacological effects such as enhancing the body's immunity, protecting the gastrointestinal mucosa and resisting ulcers, promoting hematopoietic function, regulating blood sugar, and delaying aging.

[0003] At present, Codonopsis pilosula beer is generally added to beer during the fermentation stage. The ethanol concentration in the beer is low, and the pharmacological effects of Codonopsis pilosula cannot fully penetrate into the beer, so its pharmacological effects are poor. Moreover, the taste of Codonopsis pilosula and the taste of beer are clearly stratified. The taste of Codonopsis pilosula can only be tasted in the prelude to taking the drink. It does not have the aftertaste of Codonopsis pilosula and has a poor taste. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a method for preparing codonopsis beer. The codonopsis beer prepared by the preparation method provided by the present invention not only retains the nutritional value of raw and cooked codonopsis, but also makes the taste of beer stronger through secondary fermentation, so that the beer can not only taste the taste of codonopsis in the prelude of drinking, but also has the fine and long aftertaste of codonopsis, and combined with the addition of hops and raw codonopsis slices, it can give consumers taste, smell, health and visual enjoyment.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing codonopsis pilosula beer, comprising the following steps:

[0007] Saccharifying raw materials to obtain saccharification products; the saccharification raw materials include malt and Codonopsis pilosula;

[0008] Mixing the saccharification product and hops for fermentation to obtain a primary fermentation product;

[0009] The primary fermentation product and codonopsis slices are mixed and fermented to obtain codonopsis beer.

[0010] Preferably, the mass ratio of the malt, Codonopsis pilosula and Codonopsis pilosula slices is 51:1:0.5.

[0011] Preferably, the mass ratio of malt to hops is 40800:3.

[0012] Preferably, the malt includes barley malt and caramel malt, and the mass ratio of the barley malt to the caramel malt is 50:1.

[0013] Preferably, the hops include: yeast, bitter hops and aromatic hops.

[0014] Preferably, the mass ratio of the yeast, bitter flowers and fragrant flowers is 17:3:6.

[0015] Preferably, the yeast comprises SafAle TM S-04 yeast.

[0016] Preferably, the saccharification method includes: mixing the saccharification raw material and water, heating to 62°C and then stopping heating, and standing for 50 minutes to obtain a first mixture; heating the first mixture to 68°C and then stopping heating, and standing for 30 minutes to obtain a second mixture; heating the second mixture to 75°C and then stopping heating to obtain a third mixture; heating the third mixture to 100°C and then stopping heating, and standing for 5 minutes to obtain the saccharification product.

[0017] Preferably, the saccharification product and hops are mixed and fermented for 14 days; and the primary fermentation product and Codonopsis pilosula slices are mixed and fermented for 4 days.

[0018] Preferably, the temperature of the mixed fermentation is 17°C, the tank is sealed 24 hours after the start of fermentation, and the temperature of the fermentation tank is lowered to 2.5°C after the sugar content drops to 3.7.

[0019] Beneficial effects:

[0020] The present invention provides a preparation method of codonopsis beer, comprising the following steps: saccharifying a saccharified raw material to obtain a saccharification product; mixing the saccharification product with hops to obtain a primary fermentation product; mixing the primary fermentation product with codonopsis slices to obtain codonopsis beer. The present invention firstly mixes codonopsis (cooked codonopsis) into malt for saccharification and brewing in the saccharification and brewing stage, so as to fully integrate the nutritional components and flavors of codonopsis and malt, and then adds hops to improve the taste layering and aroma of codonopsis beer, and finally adds codonopsis slices (raw codonopsis) again in the fermentation stage to ferment them together with beer, which not only retains the appearance of codonopsis, allowing consumers to intuitively feel that codonopsis is added to the beer, but also retains the nutritional components of codonopsis in beer to the greatest extent, and also makes the taste of codonopsis stronger. Since Codonopsis pilosula is added in the early stage of brewing, the beer not only has the flavor of Codonopsis pilosula at the beginning of sip, but also has the fine and long aftertaste of Codonopsis pilosula. Combined with the addition of hops and raw Codonopsis pilosula slices, it can give consumers taste, smell, health and visual enjoyment. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required to be used in the embodiments are briefly introduced below.

[0022] Figure 1 The results are as follows: the effects of malt, hops and codonopsis pilosula addition on the sensory score and diacetyl content of beer;

[0023] Figure 2 It is the effect diagram and contour map of each factor on sensory score;

[0024] Figure 3 The figure shows the effect of various factors on diacetyl content and the contour map. DETAILED DESCRIPTION

[0025] The present invention provides a method for preparing codonopsis pilosula beer, comprising the following steps:

[0026] Saccharifying raw materials to obtain saccharification products; the saccharification raw materials include malt and Codonopsis pilosula;

[0027] Mixing the saccharification product and hops for fermentation to obtain a primary fermentation product;

[0028] The primary fermentation product and codonopsis slices are mixed and fermented to obtain codonopsis beer.

[0029] The present invention preferably grinds the saccharification raw material and mixes it evenly with water to obtain a saccharification mixture. In the present invention, the saccharification raw material includes malt and codonopsis; the mass ratio of malt to codonopsis is preferably 51:1; the codonopsis is preferably cooked codonopsis; the malt preferably includes barley malt and caramel malt, and the mass ratio of barley malt to caramel malt is preferably 50:1; the mass ratio of barley malt to water is preferably 48:240; the temperature of the water is preferably 52°C.

[0030] After obtaining the saccharification mixture, the present invention performs saccharification treatment on the obtained saccharification mixture to obtain a saccharification product. In the present invention, the saccharification treatment method preferably includes: heating the saccharification mixture to 62°C and then stopping heating, standing for 50 minutes, adding water and stirring evenly to obtain a first mixture; heating the first mixture to 68°C and then stopping heating, standing for 30 minutes to obtain a second mixture; turning on the water pump to stir the precipitate evenly and heating it to 75°C, then immediately turning off the heating, filtering, and obtaining a third mixture; heating the second mixture to 100°C and then stopping heating, standing for 5 minutes, stirring evenly, and obtaining the saccharification product. The present invention can fully integrate the nutritional components and flavors of Codonopsis pilosula and malt through four temperature-changing heating, thereby ensuring the pharmacological effects and taste of Codonopsis pilosula.

[0031] After obtaining the saccharification product, the present invention preferably heats and boils the saccharification product for 50 minutes, then stops heating, rapidly cools to 30°C, and mixes with hops to obtain primary fermentation raw materials; the hops include yeast, bitter flowers, and fragrant flowers. In the present invention, the mass ratio of malt to hops is preferably 40800:3; the yeast preferably includes SafAle TM S-04 yeast; the SafAle TM The mass ratio of S-04 yeast, bitter flower and fragrant flower is preferably 17:3:6. The addition of hops can improve the taste and aroma of Codonopsis beer.

[0032] After obtaining the primary fermentation raw material, the present invention preferably ferments the primary fermentation raw material for 14 days to obtain a primary fermentation product; the primary fermentation product is mixed with Codonopsis pilosula slices and fermented for 4 days to obtain the Codonopsis pilosula beer. In the present invention, the mass ratio of barley malt and Codonopsis pilosula slices is preferably 200:2; the Codonopsis pilosula slices are preferably raw Codonopsis pilosula slices; the fermentation temperature is preferably 17°C, and the tank is sealed 24 hours after the start of fermentation. After the sugar content drops to 3.7, the temperature of the fermentation tank is lowered to 2.5°C. The hops provided by the present invention have a fast fermentation speed and a unique flavor. In the later stage of fermentation, a compact yeast mud can be formed, which is beneficial to improving the clarity of beer. It can be used for the production of ale beer, and is particularly suitable for the production of beer in wooden barrel fermentation and conical fermentation tanks.

[0033] The present invention adds raw codonopsis slices again in the final stage of fermentation so that the raw codonopsis slices are fermented together with the beer, thereby retaining the appearance of the raw codonopsis slices, allowing consumers to intuitively feel that the codonopsis slices are added to the beer, thereby improving the authenticity of the product.

[0034] In order to further illustrate the present invention, a method for preparing Codonopsis pilosula beer provided by the present invention is described in detail below in conjunction with the accompanying drawings and examples, but they should not be construed as limiting the scope of protection of the present invention.

[0035] Example 1

[0036] A method for preparing Codonopsis pilosula beer, the process flow chart is shown in Figure 1 , the specific steps are as follows:

[0037] S1. Saccharifying the raw materials in a saccharification tank to obtain a mixed product. The specific steps are as follows:

[0038] 1. Add 240 liters of water to the lower layer of the saccharification tank and heat it to 52°C;

[0039] 2. While the water is being heated, the raw materials are crushed and stirred; the raw materials are: 48 kg of barley malt, 0.96 kg of caramel malt and 0.96 kg of Codonopsis pilosula;

[0040] 3. Add the crushed raw materials into the saccharification tank and let it stand for 30 minutes;

[0041] 4. After 30 minutes, turn on the water pump and stir the bottom sediment with a rake and heat it to 62°C, then immediately turn off the heating and water pump and let it stand for 50 minutes;

[0042] 5. After 50 minutes, turn on the water pump and stir the bottom sediment with a rake and heat it to 68°C, then immediately turn off the heating and water pump and let it stand for 30 minutes;

[0043] 6. After 30 minutes, turn on the water pump, stir the sediment with a rake and heat it to 75°C, then immediately turn off the heating and pump the mixed product from the lower layer to the upper layer. After the mixed products are pumped to the upper layer, clean the lower layer of the saccharification tank. When pumping the mixed product from the lower layer into the upper layer, rely on the circulation of water to make it difficult for raw materials to remain in the lower layer. The residual temperature can prevent the sugar from solidifying quickly, thereby improving the cleaning effect.

[0044] S2, filtering the mixed product obtained in step S1 to obtain a wort mixture, the specific steps are:

[0045] (1) filtering the mixed product and passing it to a lower layer to obtain a wort mixture;

[0046] (2) The staff then monitors the wort mixture at the bottom and heats it to 100°C and boils it for 50 minutes, then stirs it for 5 seconds and heats it for another 5 minutes before turning off the heat;

[0047] (3) Meanwhile, employee 2 cleans the upper floor;

[0048] (4) The hops and wort mixture in the lower layer is brought to the upper layer, and then filtered and passed to the lower layer, and hot water is added to 240 liters to obtain the primary fermentation raw material;

[0049] (5) Heat the primary fermentation raw materials in the lower layer to above 95°C, turn off the heating, and then use the cooling system to quickly cool to 30°C, then add hops (SafAle TM The mass ratio of S-04 yeast, bitter flowers and fragrant flowers is 17:3:6), and they are stirred evenly and injected into the fermentation tank.

[0050] S3, sealing and fermenting the primary fermentation raw materials, then adding raw Codonopsis pilosula slices for further fermentation to obtain Codonopsis pilosula beer, and the specific fermentation steps are:

[0051] 1) Add 3.6 g of hops to the primary fermentation raw materials, and set the temperature of the fermentation tank at 17°C;

[0052] 2) After 24 hours, stop constant temperature heating and seal the can thoroughly;

[0053] 3) After sealing the tank, the sugar content and temperature in the fermentation tank should be checked at any time;

[0054] 4) After the temperature in the tank drops to 4°C, start to discharge the yeast, and then continue to discharge for 4 to 5 days, once a day, and then every 4 to 5 days. After the sugar content drops to 3.7, lower the temperature of the fermentation tank to 2.5°C. After 14 days, add 0.48 kg of sterilized raw Codonopsis slices and ferment for 4 days;

[0055] 5) Check the pressure in the fermentation tank every day, which must not be lower than 0.1Mpa. If it is lower than 0.1Mpa, add food grade CO2 to the pressure between 0.1Mpa and 0.15Mpa.

[0056] Example 2

[0057] 1 Experimental design

[0058] 1.1 Process flow of Codonopsis beer

[0059] After soaking and crushing malt and codonopsis in deionized water, saccharification is carried out at a saccharification temperature of 68°C for 60 minutes, and stirring is required to prevent caking; after saccharification, it is boiled for 60 minutes, cooled to 30°C, hops are added, and oxygenated for 10 minutes for fermentation, and fermented in a 17°C environment away from light for 4 days; fermented in a low-temperature environment of 2.5°C away from light for 10 days for secondary fermentation and maturation to obtain primary fermentation products; then codonopsis slices are added and fermented at a low temperature of 2.5°C for 4 days. After fermentation, the beer needs to be filtered to remove yeast and other impurities, and then transferred to a 4°C refrigerator for storage after filling.

[0060] 1.2 Single Factor Experiment

[0061] The control variable method was used to investigate the effects of malt addition (0.10, 0.15, 0.20, 0.25, 0.30 kg / L), hop addition (5, 10, 15, 20, 25 g / L), and codonopsis addition (2, 4, 6, 8, 10 g / L) on the sensory score and diacetyl content of beer. When investigating a certain factor, the other factors were fixed as follows: malt addition 0.20 kg / L, hop addition 15 g / L, and codonopsis addition 6 g / L.

[0062] 1.3 Response surface experimental design

[0063] The amount of malt added (the mass ratio of barley malt to caramel malt is 50:1), hops (SafAle TM The addition amount of S-04 yeast, bitter flower and fragrant flower (the mass ratio of which is 17:3:6) and the addition amount of Codonopsis pilosula were taken as research factors, and the sensory score of beer and diacetyl were taken as evaluation indicators. A response surface experiment with three factors and three levels was carried out. The factor level design is shown in Table 2.

[0064] Table 1 Response surface design factor level table

[0065]

[0066] 1.4 Sensory evaluation

[0067] The sensory evaluation was conducted by 20 professionally trained personnel. Transparency, color, foaming, aroma and body were used as evaluation factors. The sensory scoring criteria are shown in Table 2.

[0068] Table 2 Sensory scoring standards

[0069]

[0070] 1.5 Physical and chemical properties

[0071] Sample pretreatment: The beer was degassed by ultrasonic treatment for 10 minutes and filtered at 4°C for later use. The diacetyl, color, alcohol content, foam retention, original wort concentration, true fermentation degree and total acid of the beer were determined with reference to GB / T4928-2008 "Beer Analysis Method".

[0072] 2 Results

[0073] 2.1 Single factor test results

[0074] Malt is a raw material that determines the final color of beer. It can form substances that give beer color, aroma and taste, and to a large extent determines the smell and taste of beer. Figure 1 As shown in Figure A, with the increase of malt addition, the sensory score of polysaccharide beer showed a trend of first rising and then falling. The protein content and amino acid composition in the wort have a great influence on the smell of beer. Figure 1 Figure D shows that the diacetyl content first decreases and then increases with the increase in the amount of malt added. When the malt addition amount increases to 0.20kg / L, the sensory score is the highest, 91.05, and then continues to decrease. At this time, the diacetyl content is the lowest, 0.050mg / L. Based on the sensory score and diacetyl content, the malt addition amount of 0.20kg / L was selected as the center point of the polysaccharide beer response surface experiment.

[0075] like Figure 1 As shown in Figure B, with the increase of hops added, the sensory score of beer first increased and then decreased. Figure 1 E indicates that the diacetyl content of beer with different hop addition amounts first decreases and then increases. When the hop addition amount is 15g / L, the sensory score is 92.9 points and the diacetyl content is 0.055mg / L. Combining the changes of the two, the hop addition amount of 15g / L is selected as the center point of the polysaccharide beer response surface experiment.

[0076] like Figure 1As shown in C, with the increase of the amount of Codonopsis pilosula added, the sensory score of beer showed a trend of first increasing and then decreasing. Figure 1 F shows that the diacetyl content first decreases and then increases. When the amount of Codonopsis added is 6g / L, the sensory score of beer is the highest, which is 93.45 points, and the diacetyl content is the lowest, which is 0.051mg / L. Based on the changes of the two, the amount of Codonopsis added is 6g / L as the center point of the polysaccharide beer response surface experiment.

[0077] 2.2 Response surface test results

[0078] According to the results of the single factor experiment, a response surface optimization experiment with three factors and three levels was conducted, with the sensory score and diacetyl content of beer as the response values ​​and the amount of malt added (A), hops added (B) and Codonopsis added (C) as the independent variables. The experimental plan and results are shown in Table 3.

[0079] Table 3 Response surface experimental design scheme and results

[0080]

[0081] 2.3 Regression fitting and variance analysis

[0082] The response surface regression fitting analysis of the test results in Table 3 was performed using Design Expert 13 software, and the regression sensory score (Y1) and diacetyl content (Y2) model equations and variance analysis were obtained, as shown in Tables 4 and 5 for details.

[0083] Table 4 (Y1) Regression model variance analysis and coefficient significance test

[0084]

[0085] Note: 2 =0.9215, R 2 Adj =0.9322, * indicates significant difference (P<0.05); ** indicates extremely significant difference (P<0.01).

[0086] Regression model equation Y1: Y1 = 91.86-0.975×A+0.4×B+0.4×C+0.525×AB+0.525×AC-0.575×BC-1.5175×A 2 -0.6675×B 2 -1.6675×C 2 As shown in Table 4, the P value of the regression model of Y1 is 0.0001, indicating that the model is reasonable. The P value of the lack of fit term is 0.89>0.05, indicating that the lack of fit term is not significant and there is no lack of fit factor. The determination coefficient R 2The fitting degree is 88.41%, which is good. The regression equation can be used to analyze and predict the test results. 2 , C 2 The sensory scores of beer were significantly affected (P<0.01); B, C, BC and B 2 The influence of factors on sensory scores was significant (P<0.05); the other factors had no significant influence on sensory scores (P>0.05). The results showed that the significance of each factor on the response value Y1 was ranked as A>B>C.

[0087] Table 5 (Y2) regression model variance analysis and coefficient significance test

[0088]

[0089] Note: 2 =0.8622, R 2 Adj =0.9619, * indicates significant difference (P<0.05); ** indicates extremely significant difference (P<0.01).

[0090] Regression model equation Y2: Y2 = 0.0526-0.001125×A-0.000875×B-0.002×C-0.00375×AB-0.005×AC+0.0045×BC+0.008325×A 2 +0.0.003825×B 2 +0.005075×C 2 As shown in Table 5, the regression model P value of Y2 is less than 0.0001, indicating that the model is reasonable. The P value of the lack of fit term is 0.429>0.05, indicating that the lack of fit term is not significant and there is no lack of fit factor. The determination coefficient R 2 The fitting degree is 86.22%, which is good. The regression equation can be used to analyze and predict the test results. 2 , B 2 , C 2 The effect on diacetyl content was extremely significant (P<0.01); the other factors had no significant effect on sensory scores (P>0.05). The results showed that the significance of each factor on the response value Y2 was ranked as C>A>B.

[0091] 2.4 Response surface analysis

[0092] According to the contour lines and response surface shapes between each response value and the two independent variables, the influence of each factor on the sensory score of polysaccharide beer and the strength of the interaction between the factors can be reflected. Figure 2As shown in the figure, the slopes of the response surface graphs are relatively steep, and the contour graphs tend to be elliptical, indicating that the interactions among the malt addition amount (A), hop addition amount (B) and polysaccharide addition amount (C) are significant, and the effects on the sensory scores reach a significant level, which is consistent with the results of the variance analysis in Table 3.

[0093] Figure 3 The interaction of each factor on the diacetyl content. The response surface diagrams of each factor are steep, and their contour maps are all elliptical, indicating that the interaction between the amount of malt added (A), the amount of hops added (B) and the amount of polysaccharide added (C) is significant, and the effect on the diacetyl content reaches a significant level, which is consistent with the results of variance analysis in Table 4; the diacetyl content of beer shows different trends with the increase of the amount of each factor added. Appropriate adjustment of the amount of the three factors added can reduce the diacetyl content of beer and avoid the generation of bad odor.

[0094] 2.5 Verification test

[0095] The optimal brewing process of Codonopsis beer was obtained by model analysis using Design Expert 13 software: malt addition of 0.12kg / L, hop addition of 15.35mg / L, and Codonopsis addition of 1.2g / L. The theoretical sensory score was the highest, 91.74 points, and the diacetyl content was the lowest, 0.059mg / L. Under this condition, the sensory quality of polysaccharide beer was the best. Compared with the sensory scores and diacetyl content in Table 3, the optimal brewing process was adjusted to: malt addition of 0.20kg / L, hop addition of 15mg / L, and Codonopsis addition of 6g / L. Under this condition, the sensory score of beer was 92.69 points, and the diacetyl content was 0.051mg / L, which was close to the theoretical prediction value. The experimental method was reliable.

[0096] 2.6 Physicochemical properties of Codonopsis beer under optimal process

[0097] Table 6 Physical and chemical properties of Codonopsis beer

[0098]

[0099] In the beer brewing process, chroma is an important indicator for evaluating beer. According to GB4927-2008 "Beer", chroma between 2.0 and 14.0 EBC is called light beer, 15.0 to 40.0 EBC is called dark beer, and chroma ≥ 41.0 EBC is called black beer. As shown in Table 6, the chroma of the Codonopsis beer developed in this experiment is 15.27 EBC, which is visually brown. The alcohol content of Codonopsis beer is 4.83% vol, and the original wort concentration is 11.45 ° P. The alcohol concentration depends on the concentration of sugar in the wort. The higher the wort concentration, the higher the alcohol content. The true fermentation degree of Codonopsis beer is 48.49%. The true fermentation degree is also called "the true fermentation degree of beer", which is one of the evaluation indicators of beer quality.

[0100] In addition, beer foam also affects the taste of beer, because the foam will have a tactile effect on the drinker's upper lip. The foam retention of Codonopsis beer is 322s, showing excellent foaming properties. The total acid in beer mainly comes from the acid in malt and wort and the organic acid produced during the fermentation process. The right amount of organic acid can make the beer taste rich. The national standard stipulates that the total acid content of 11°P and 12°P superior pale beer should be less than 2.6%. The total acid of Codonopsis beer is 2.16%, which meets the national standard (GB4927-2008). Diacetyl is an important substance that affects the flavor of beer and is also a limiting indicator of beer maturity. It is volatile and strongly irritating. When the content is too high, the beer will have a rotten rice taste, affecting the sensory quality of the beer. The diacetyl content of Codonopsis beer is 0.051mg / L, which is far below the limit content, and the sensory score is 92.69 points, with a good flavor.

[0101] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing Codonopsis pilosula beer, characterized in that: The following steps are involved: Saccharifying raw materials to obtain saccharification products; the saccharification raw materials include malt and Codonopsis pilosula; Mixing the saccharification product and hops for fermentation to obtain a primary fermentation product; The primary fermentation product and codonopsis slices are mixed and fermented to obtain codonopsis beer.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the malt, codonopsis pilosula and codonopsis pilosula slices is 51:1:0.

5.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the malt to the hops is 40800:

3.

4. The preparation method according to claim 1 or 3, characterized in that: The malt comprises barley malt and caramel malt, and the mass ratio of the barley malt to the caramel malt is 50:

1.

5. The preparation method according to claim 1, characterized in that: The hops include yeast, bitter hops and aromatic hops.

6. The preparation method according to claim 5, characterized in that: The mass ratio of the yeast, bitter flowers and fragrant flowers is 17:3:

6.

7. The preparation method according to claim 5 or 6, characterized in that: The yeast includes SafAle TM S-04 yeast.

8. The preparation method according to claim 1, characterized in that: The saccharification method comprises: mixing the saccharification raw material and water, heating to 62°C and then stopping heating, and standing for 50 minutes to obtain a first mixture; heating the first mixture to 68°C and then stopping heating, and standing for 30 minutes to obtain a second mixture; heating the second mixture to 75°C and then stopping heating to obtain a third mixture; heating the third mixture to 100°C and then stopping heating, and standing for 5 minutes to obtain the saccharification product.

9. The preparation method according to claim 1, characterized in that: The time for mixed fermentation of the saccharification product and hops is 14 days; the time for mixed fermentation of the primary fermentation product and Codonopsis pilosula slices is 4 days.

10. The preparation method according to claim 1 or 9, characterized in that: The temperature of the mixed fermentation was 17°C. The tank was sealed 24 hours after the start of fermentation. After the sugar content dropped to 3.7, the temperature of the fermentation tank was lowered to 2.5°C.

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