Satsuma orange craft beer and preparation method thereof

Abstract

The invention discloses a mandarin orange craft beer and a preparation method thereof, and relates to the field of beer brewing, and the preparation method comprises the following steps: 1) crushing and saccharifying malt, then filtering and boiling saccharified wort, and finally carrying out rotary precipitation and cooling; 2) fermenting the wort obtained in the step 1); and 3) adding the mandarin orange juice into a fermentation tank, and mixing the mandarin orange juice with the wheat juice obtained in the step 2) for fermentation. By optimizing the saccharification process of the Belgian wheat beer and exploring the brewing process of the mandarin orange craft beer, the craft beer with the Belgian wheat flavor and the mandarin orange flavor is finally brewed, a suitable scheme is provided for the mandarin orange craft beer, and the market of the mandarin orange craft beer is beneficially developed.

Description

Technical Field

[0001] The invention relates to the field of beer brewing, in particular to mandarin orange craft beer and a preparation method thereof. Background Art

[0002] As consumers' pursuit of health and quality of life increases, fruit-flavored craft beer, as a beverage that combines the mellow taste of beer with the unique flavor of fruit, has been widely welcomed in the market. However, there are still some problems in the brewing process of fruit-flavored craft beer in the prior art, which limit its market potential and consumer experience.

[0003] First, in the brewing process of existing fruit-flavored craft beer, the addition of fruit juice often lacks scientificity and systematization, resulting in the fruit flavor and the taste of the beer itself not being harmoniously integrated, and may even produce adverse chemical reactions, affecting the overall flavor of the beer. For example, after adding juice to some fruit-flavored craft beers, the fruit flavor is too abrupt, covering up the aroma of the beer itself, or the fruit flavor conflicts with the beer flavor, resulting in a poor taste.

[0004] Secondly, the brewing process of fruit-flavored craft beer is often traditional and lacks innovation, which makes it difficult to meet consumers' pursuit of novel flavors. Although there are many fruit-flavored craft beers on the market, most products are still limited to common fruit types, such as strawberries and grapes, while fruits with unique flavors and nutritional values, such as mandarin oranges, are not fully used in beer brewing. Summary of the invention

[0005] The purpose of the present invention is to solve the above-mentioned problems in the prior art, provide a craft beer with both Belgian wheat and mandarin flavor, provide a suitable solution for mandarin craft beer, and further develop the fruit-flavored craft beer market. On the other hand, craft beer made from citrus fruits not only has the advantages of low alcohol concentration, strong fruity aroma, mild and refreshing taste, but also retains the natural nutrients in the fruit, has unique biological functions and health functions, and is deeply loved by consumers. This innovation of fermenting mandarin into beer not only helps to digest excess production capacity, but also extends the industrial chain, meets consumer demand, and realizes industrial diversification.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme:

[0007] A method for preparing mandarin orange craft beer comprises the following steps:

[0008] 1) Grind and saccharify the malt, then filter and boil the saccharified wort, and finally swirl and settle and cool;

[0009] 2) fermenting the wort obtained in step 1);

[0010] 3) Add the mandarin orange juice to the fermentation tank and mix it with the wort obtained in step 2) for fermentation.

[0011] In step 1), a multi-step leaching saccharification method was adopted. The first stage was kept at 45-50 °C for 30 min, then the temperature was raised to 63-67 °C for the second saccharification, which lasted for 40 min, and finally the temperature was raised to 70-75 °C for enzyme rest for 10 min.

[0012] In step 2), the activated yeast is inoculated into a sealed fermentation tank containing wort, fermented in a constant temperature incubator, and then diacetyl reduction is carried out. After the diacetyl reduction is completed, cold precipitation is carried out, and then bottling and white sugar are added. Secondary fermentation is carried out at room temperature, and after the secondary fermentation, it is placed in the refrigerator for post-ripening for 12 to 14 days.

[0013] In step 2), the fermentation temperature in the constant temperature incubator is 20°C; the diacetyl reduction temperature is 22°C, the time is 72 h; the cold precipitation temperature is 4°C, and the time is 48 h.

[0014] In step 2), the dry yeast used in the fermentation is measured at an inoculation amount of 0.6 g / L wort, and the dry yeast is activated by water.

[0015] In step 3), the mandarin orange juice is pasteurized mandarin orange juice.

[0016] In step 3), when the sugar content in the fermentation tank drops below 4°P, the mandarin orange juice is added to the fermentation tank through a sterile syringe and mixed with the wort for fermentation.

[0017] The added amount of the mandarin orange juice of the present invention is 14% to 16% of the volume of the mandarin orange juice / the volume of the wort.

[0018] The malt is Pilsner malt and domestic wheat malt in a mass ratio of 1:1.

[0019] A mandarin orange craft beer is prepared by adopting the preparation method.

[0020] Compared with the prior art, the technical solution of the present invention has the following beneficial effects:

[0021] The present invention uses Belgian wheat beer as a base beer during the brewing process, optimizes the saccharification process of Belgian wheat beer, and scientifically and rationally adds mandarin orange juice during the brewing process, thereby finally obtaining a craft beer with both Belgian wheat and mandarin orange flavors, and rich in natural nutrients in mandarin orange. The implementation of the present invention not only helps to solve the problems existing in the brewing process of existing fruit-flavored craft beer, but also provides consumers with a novel, delicious and healthy beverage choice, expands the market for fruit-flavored craft beer and the channels for fruit sales, alleviates the problem of unsalable seasonal fruits to a certain extent, increases the added value of products, and prolongs their market supply period. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Comparison of total sensory scores of beer with different amounts of juice added;

[0023] Figure 2 Comparison of sensory scores of beer at different juice addition times;

[0024] Figure 3 Comparison of beer sensory scores at different yeast inoculation rates. DETAILED DESCRIPTION

[0025] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention clearer and more understandable, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0026] As one of the best citrus fruits, mandarin oranges are known for their thin, seedless, easy-to-peel skin, sweet and juicy fruit, and high content of substances in the flesh. Mandarin oranges are not only a popular table fruit, but also have extremely high nutritional value. They not only contain protein, fat, pectin, sugar, crude fiber, calcium, phosphorus, iron, organic acids and other nutrients, but also are rich in active substances such as carotenoids, flavonoids, limonoids, etc. Regular consumption of mandarin oranges can help strengthen the immune system, improve skin health, and help prevent a variety of diseases.

[0027] The mandarin oranges selected for the present invention are early-maturing mandarin oranges from Longyan City, Fujian Province. After years of cultivation and screening, Longyan has successfully planted early-maturing mandarin oranges with excellent quality: large and oblate fruits, thin and smooth skin, orange-red flesh, and moderate sweetness and sourness. With the widespread cultivation of this variety, Longyan has become one of the main production bases in Fujian. Early-maturing mandarin oranges not only promote the economic benefits of regional agriculture, but also become a key industry to promote local farmers to get rich. However, a challenge facing Longyan City is the problem of unsalable early-maturing mandarin oranges in the harvest season. The present invention adjusts various parameters at different stages of the beer brewing process to find the most suitable solution for brewing mandarin orange flavored beer, and develops a unique early-maturing mandarin orange craft beer, thereby promoting the further development of Longyan's economy.

[0028] Example 1

[0029] A processing technology for mandarin orange craft beer, the steps are as follows:

[0030] S1. Malt grinding: Weigh 110 g of Pilsner malt and domestic wheat malt respectively for grinding. The malt husk should be broken but not crushed. There should be about 30% coarse particles, 40% fine powder, 10% ultrafine powder and 20% husk.

[0031] S2. Wort saccharification: saccharification is performed using a fixed water-to-material ratio of 1:3.5. Measure 700 ml of pure water and add it to the saccharification tank. Turn on the heating and circulation of the saccharification tank. After it reaches a certain temperature, add the crushed malt. Use a multi-step leaching saccharification method, raise the temperature to 48°C for the first step of saccharification, keep it warm for 30 minutes, then raise the temperature to 65°C for the second step of saccharification, and keep it warm for 40 minutes. Finally, raise the temperature to 72°C and perform enzyme rest for 10 minutes.

[0032] S3, Filtration of spent grains: After the enzyme rest is completed, turn on the saccharification pump and transfer the wort to the boiling tank. After the wort remaining in the spent grains is completely transferred, add 300 ml of 72℃ hot water prepared in advance and evenly pour it on the spent grains, and pump the wort obtained from washing the spent grains into the boiling tank for boiling.

[0033] S4. Boiling wort: When the wort has been boiling for 20 min, add 0.8 g of hops and boil. When the wort has been boiling for 55 min, add the spice bag containing coriander seeds, chamomile and sweet orange peel. The whole boiling process takes 60 min.

[0034] S5. Swirl Sedimentation: After boiling, pump the wort into the vortex settling tank to allow the flocs to settle in the vortex and let it stand for about 25 minutes. After the vortex settling is completed, pump out the wort, transfer it to the fermentation bottle, and seal it.

[0035] S6. Yeast activation: Choose WIT dry yeast with an inoculation ratio of 0.6 g / L and activate it with sterilized water in advance.

[0036] S7, beer fermentation: inject the activated yeast into the fermentation bottle through a syringe, weigh the entire fermentation tank, and record the weight and time. After inoculation, measure the total mass of the fermentation liquid and the fermentation tank every 24 hours, record the time, and observe the yeast fermentation status. When the CO2 loss is close to 0.2 g / day, the fermentation can be regarded as terminated, and the temperature is raised by 2°C for diacetyl reduction for 72 hours. After the diacetyl reduction is completed, the fermentation tank is transferred to the refrigerator for cold precipitation. After 48 hours of cold precipitation, it is bottled for secondary fermentation (add 2 g of white sugar, and the secondary fermentation is carried out at room temperature for 7 days). After the secondary fermentation is completed, the wine is placed in a 4°C refrigerator as soon as possible.

[0037] S8. Juice processing: Place the mandarin orange juice from Longyan in a 65°C water bath and keep it at a constant temperature for 30 min for pasteurization.

[0038] S9, adding juice: on the fifth day of the main fermentation, add the treated mandarin orange juice to the beer fermentation tank through a sterile syringe and mix and ferment with the wort. In this embodiment, the amount of mandarin orange juice added is 5%, 10%, 15%, 20%, 25%, and 30%, respectively.

[0039] Example 2

[0040] The difference between this embodiment and embodiment 1 is that:

[0041] S9, adding juice: the amount of mandarin orange juice added is fixed at 15%, and the treated mandarin orange juice is added to the beer fermentation tank through a sterile syringe. In this embodiment, the pasteurized mandarin orange juice is added at three different stages of beer brewing, before fermentation, during fermentation, and during storage.

[0042] Embodiment 3:

[0043] The difference between this embodiment and Embodiment 1 and Embodiment 2 is that:

[0044] S6, yeast activation: Activate WIT yeast at different inoculation ratios with sterile water. In this embodiment, at the beginning of beer fermentation, yeast inoculations were performed at 0.4 g / L, 0.5 g / L, 0.6 g / L, 0.7 g / L, and 0.8 g / L, respectively.

[0045] S9. Juice addition: The amount of mandarin orange juice added was fixed at 15%. On the 5th day of the main fermentation, the treated mandarin orange juice was added to the beer fermentation tank through a sterile syringe and mixed with the wort for fermentation.

[0046] Index determination

[0047] Determination of alcohol content: Referring to GB / T 4928-2008 "Beer Analysis Method", the alcohol content of the obtained mandarin craft beer was determined by high performance liquid chromatography. The sample was ultrasonically degassed and then centrifuged. The supernatant was taken and filtered with a 0.45 μm filter membrane for later use. The detection conditions were: chromatographic column model HP-1011; injection volume 20 μL; column temperature 35 ℃; detector temperature 35 ℃; mobile phase 5 mmol / L sulfuric acid solution, flow rate 0.6 mL / min; detector RI detector. The retention time of the ethanol standard was 20.719 min, and the standard curve was y=2.05×10 -6 x-0.0144 (R 2 =0.9999).

[0048] Determination of total acid: The total acid content of the sample is determined by the indicator method in GB / T4928-2008. Add 100.0 mL of water to a 250 mL conical flask, heat to boiling, keep for 2 min, then add 10.0 mL of degassed beer, continue heating for 1 min, and let the solution boil again in the last 30 s, then quickly take it out, cool naturally for 5 min, and then quickly rinse the outer wall of the conical flask with tap water to quickly cool the solution to room temperature. Add 0.5 mL of phenolphthalein solution and titrate with 0.1 mol / L sodium hydroxide solution until the solution turns light pink. This is the titration endpoint, and record the volume of sodium hydroxide solution consumed. The total acid content of the sample (i.e., the number of milliliters of 1.0 mol / L sodium hydroxide standard titration solution consumed by 100 mL of sample) is calculated according to the formula:

[0049] X=10× × ×10

[0050] Where:

[0051] X—total acid content of the sample (mL / 100 mL);

[0052] —Concentration of sodium hydroxide standard titration solution (mol / L);

[0053] —The volume of sodium hydroxide standard titration solution consumed (mL);

[0054] 10—Conversion factor to 100 mL sample.

[0055] Determination of chromaticity: The chromaticity of beer was determined by the spectrophotometer method in GB / T4928-2008. After the sample was degassed in advance, it was centrifuged at 4000 r / min for 10 min. An appropriate amount of the sample was injected into a 10 mm glass cuvette. The instrument zero point was adjusted with ultrapure water, and then the absorbance of the sample was measured at wavelengths of 430 nm and 700 nm.

[0056] like ×0.039> , indicating that the sample is transparent, the chromaticity of the sample is calculated according to the formula. ×0.039< , indicating that the sample is turbid and needs to be centrifuged or filtered before re-measurement. >0.8, the sample needs to be diluted before measurement.

[0057] S= ×25×n

[0058] Where:

[0059] S—Chroma of the sample, in EBC;

[0060] —The absorbance of the sample measured at a wavelength of 430 nm and a 10 mm glass cuvette;

[0061] 25—converted to the thickness of the standard cuvette, in millimeters (mm);

[0062] n—dilution multiple.

[0063] Analytical methods for sensory evaluation:

[0064] When conducting sensory evaluation of beer, the samples must first be numbered and kept at a constant temperature of 12-15°C. The samples are then poured into a clean, dry beer tasting glass at the same height (3 cm from the mouth of the glass) and flow rate. Several professional beer tasters are then invited to observe, taste and score the appearance, aroma, taste and mouthfeel according to the scoring form.

[0065] Table 1 Comparison of sensory scores of beer at different juice addition levels

[0066]

[0067] Depend on Figure 1 From the sensory score data in Table 1, it can be seen that when the amount of mandarin orange juice added was 15%, the sensory score was 75.7 points, the highest score. Mandarin orange beer has both a prominent mandarin orange flavor and a strong wheat aroma, which is harmoniously integrated without losing the mellow feeling of beer. In contrast, when the amount of mandarin orange juice added was low (5%), the unique flavor of mandarin orange was not fully displayed, resulting in a single taste and a low sensory score; on the contrary, when the amount of mandarin orange juice added was too high (30%), the sensory score was not high either. This is because too much mandarin orange juice caused the beer to be sour, the taste was sour, and affected the balance of the overall flavor.

[0068] Table 2 Effects of different amounts of juice added on the physical and chemical properties of beer

[0069]

[0070] Table 2 further confirms the relationship between the amount of mandarin orange juice added and the physical and chemical properties of beer. As the proportion of mandarin orange juice increases, the alcohol content and total acidity show an increasing trend, while the chromaticity decreases. This indicates that the addition of mandarin orange juice may have a diluting effect on the color of beer while increasing the alcohol content and sourness.

[0071] Combined with the sensory evaluation and the analysis of physical and chemical properties, the addition amount of 15% is the optimal addition ratio of the mandarin orange craft beer in Example 1.

[0072] Table 3 Comparison of sensory scores of beer at different juice addition times

[0073]

[0074] from Figure 2 From the sensory evaluation results in Table 3, it can be seen that the beer with added mandarin orange juice during the main fermentation process received the highest score (83 points), which indicates that adding mandarin orange juice at the critical stage of alcohol production can maximize the overall flavor and sensory quality of beer. This may be because the volatile compounds in mandarin orange interact more with other components during the fermentation process, generating richer flavor substances. On the contrary, although the group added during the storage period also received a good score (79.6 points), due to the decrease in yeast activity at this time, the full flavor potential of mandarin orange may not be fully released.

[0075] Table 4 Effects of different juice addition times on the physicochemical properties of beer

[0076]

[0077] It can be seen from Table 4 that the earlier the mandarin juice is added, the higher the alcohol content of the final finished beer. The time of adding mandarin juice has little effect on the total acid of beer, but in terms of chromaticity index: before fermentation > during fermentation > storage period. The reason for the analysis is that the longer the mandarin fermentation time, the more alcohol is produced; the more the mandarin juice is reduced, the higher the chromaticity index. Therefore, in Example 2, the best time to add mandarin juice to craft beer is during the main fermentation.

[0078] Table 5 Comparison of beer sensory scores at different yeast inoculation rates

[0079]

[0080] Figure 3 The sensory evaluation results in Table 5 show that the mandarin craft beer showed a low sensory score when the inoculation amount was too low (0.4 g / L) or too high (0.8 g / L). This may be because when the number of yeasts is insufficient, it will not fully utilize the sugar in the mandarin juice to produce rich flavor substances. When the number of yeasts is too large (0.8 g / L), other substances will appear during fermentation, causing the beer to become bitter. When the yeast inoculation amount was 0.6 g / L and 0.7 g / L, the sensory scores were high, 83 points and 84 points respectively, indicating that a moderate yeast concentration is conducive to the formation of mandarin flavor and the improvement of beer quality during the fermentation process.

[0081] Table 6 Effects of different yeast inoculation amounts on the physicochemical properties of beer

[0082]

[0083] From Table 6, it can be seen that the alcohol content of beer increases with the increase of yeast inoculation amount, which reflects that the yeast will be more active in the process of consuming fermentation substrates due to the increase of yeast concentration, and the converted substrates and generated products will also be more. When the yeast inoculation amount increases from 0.4 g / L to 0.6 g / L, the total acid of beer gradually increases, from 1.9 mL / 100mL to 2.4mL / 100mL. This shows that the increase in yeast concentration may promote the formation of acidic metabolites, which are important flavor components in the taste of beer. Moreover, when the inoculation amount is further increased to 0.7 g / L and 0.8 g / L, the total acid content remains unchanged, indicating that after reaching a certain yeast concentration, there may be other limiting factors that hinder the further generation of acid. In terms of chromaticity, the chromaticity of beer decreases with the increase of yeast inoculation amount. This may be because at higher yeast concentrations, fermentation is more intense, resulting in the decomposition of pigments or the formation of lighter compounds such as esters, which will cause the overall color of beer to become lighter. Combined with sensory evaluation and physicochemical property analysis, the most suitable yeast inoculum in Example 3 is 0.6 g / L. A moderate yeast inoculum can ensure stability and continuity during the fermentation process, while an excessive yeast inoculum may lead to fermentation stagnation in the later stage due to nutrient depletion or inhibition of metabolites, so choosing a suitable yeast inoculum is crucial for the flavor development of mandarin craft beer.

[0084] In summary, the present invention provides a brewing process for Belgian wheat and mandarin orange flavored craft beer. The yeast inoculation amount was finally selected to be 0.6 g / L, and 15% mandarin orange juice was added on the fifth day of the main fermentation. At this time, the mandarin orange craft beer obtained had the best flavor. This provides a suitable solution for mandarin orange craft beer, which is conducive to further developing the fruit-flavored craft beer market.

Claims

1. A method for preparing mandarin orange craft beer, characterized in that: The following steps are involved: 1) Grind and saccharify the malt, then filter and boil the saccharified wort, and finally swirl and settle and cool; 2) fermenting the wort obtained in step 1); 3) Add the mandarin orange juice to the fermentation tank and mix it with the wort obtained in step 2) for fermentation.

2. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: In step 1), a multi-step leaching saccharification method was adopted. The first stage was kept at 45-50 °C for 30 min, then the temperature was raised to 63-67 °C for the second saccharification, which lasted for 40 min, and finally the temperature was raised to 70-75 °C for enzyme rest for 10 min.

3. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: In step 2), the activated yeast is inoculated into a sealed fermentation tank containing wort, fermented in a constant temperature incubator, and then diacetyl reduction is carried out. After the diacetyl reduction is completed, cold precipitation is carried out, and then bottling and adding white sugar are carried out. Secondary fermentation is carried out at room temperature, and after the secondary fermentation, it is placed in a refrigerator.

4. The method for preparing mandarin orange craft beer according to claim 3, characterized in that: In step 2), the fermentation temperature in the constant temperature incubator is 20°C; the diacetyl reduction temperature is 22°C, the time is 72 h; the cold precipitation temperature is 4°C, and the time is 48 h.

5. The method for preparing mandarin orange craft beer according to claim 3, characterized in that: In step 2), the dry yeast used in the fermentation is measured at an inoculation amount of 0.6 g / L wort, and the dry yeast is activated by water.

6. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: In step 3), the mandarin orange juice is pasteurized mandarin orange juice.

7. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: In step 3), when the sugar content in the fermentation tank drops below 4°P, the mandarin orange juice is added to the fermentation tank through a sterile syringe and mixed with the wort for fermentation.

8. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: The amount of mandarin orange juice added is 14% to 16% of the volume of mandarin orange juice / volume of wort.

9. The method for preparing mandarin orange craft beer according to claim 1, characterized in that: The malt is Pilsner malt and domestic wheat malt in a mass ratio of 1:

1.

10. A mandarin orange craft beer, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.

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