Jasmine flower craft beer and preparation method thereof

Abstract

The invention relates to jasmine flower flavor beer brewed with monosodium glutamate and a preparation method thereof, and belongs to the technical field of beer brewing. The Belgian wheat craft composite fruit wine is prepared from brewed purified water, composite grain malt, Eldea multi-hop, jasmine tea liquid and Folmandi AB-1 beer yeast, wherein the Eldea multi-hop, the jasmine tea liquid and the Folmandi AB-1 beer yeast are added into the Belgian wheat craft composite fruit wine; the composite grain malt is composed of barley malt, wheat malt and oat malt. The jasmine flower flavor brewed beer is obtained through the steps of material selection and smashing, saccharification, boiling, rotary precipitation, cooling and standing, primary fermentation, secondary fermentation and the like. The produced craft beer contains the unique fragrance of the jasmine flowers, and the flower fragrance of the jasmine flowers, the malt fragrance of the beer and the bitter taste of the hops are mutually blended, so that the taste of the beer is richer and more balanced. Beta-glucan, dietary fibers, vitamins and minerals in the beer are increased due to the addition of the composite grain malt, and the nutritional value of the craft beer is comprehensively improved.

Description

Technical Field

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

[0002] With the improvement of people's living standards and the upgrading of consumer demand, beer produced by traditional processes and formulas can no longer meet the needs of consumers, while diversified, personalized and refined craft beer is increasingly favored by consumers. Beer is a sparkling, low-alcohol fermented wine containing carbon dioxide, which is brewed with malt and water as the main raw materials, hops and yeast fermentation. However, traditional craft beer suffers from serious loss of nutrients, a single taste, and a lack of mellow taste. The main raw materials of craft beer are malt, water, hops, etc., and carbohydrates, multiple amino acids, proteins, inorganic salt growth factors and other substances will be produced during the brewing process. However, the craft beer currently on the market has the following problems: The taste is monotonous. Although craft beer has a richer taste and flavor than traditional industrial beer, its richness is still not enough to meet the needs of consumers; Industrial concentrates are often used to improve the flavor of special-flavor craft beers, which does not meet consumers' health needs; The malt raw material is single, and the brewed craft beer has poor layering.

[0003] In view of the above production status, the present invention provides a craft beer rich in jasmine fragrance and brewed with multiple composite grain malts.

[0004] Jasmine has a special and elegant fragrance. In traditional medicine, jasmine is also used to treat anxiety, insomnia and other problems, and has a calming and soothing effect. Jasmine is rich in antioxidants, such as tea polyphenols, which can fight free radicals and protect cells from oxidative damage. Jasmine can also promote digestion and relieve symptoms such as indigestion and stomach discomfort.

[0005] The present invention uses barley malt, wheat malt and oat malt as raw materials for brewing craft beer. Barley is easy to germinate, the enzyme system is relatively complete, and barley matures faster than other grains. Water can also be saved during the production process. Barley is used as the main raw material in craft beer to reduce production costs. The solubility of wheat malt is better than that of barley malt. Combined with the rich amylase contained therein, the saccharification process time can be further reduced and the production efficiency can be improved. The anhydrous extract content of wheat malt is high, which can increase the yield of saccharified wort and reduce the sugar consumption cost of beer. In addition, the rich protein contained therein is also conducive to promoting the formation of good foam and foam retention in beer, and giving it a mellow feeling. Oats are crops of the genus Avena in the Poaceae family, which are rich in nutrients such as protein, fat, and vitamins. The β-glucan in oats is a soluble dietary fiber, which can play a role in regulating blood sugar balance and can reduce the viscosity of wort during brewing and improve filtration performance. In addition, oats, as a health-care coarse grain, also have the effects of anti-oxidation, lowering blood lipids, losing weight, regulating intestinal flora, and beauty.

[0006] The invention provides a jasmine craft beer with a light and elegant jasmine fragrance, a multi-layered texture and high nutritional value, thereby filling the market demand for high-quality craft beer. Summary of the invention

[0007] The invention aims to provide a jasmine craft beer and a preparation method thereof, in particular to a craft beer with improved flavor by using high-quality tea leaves and composite grain malt.

[0008] The specific technical solutions are as follows: A jasmine craft beer and a preparation method thereof. The Belgian wheat craft compound fruit wine is composed of: 100 parts of brewing pure water, 9.6-15 parts of compound grain malt, 0.02-0.03 parts of hops, 3.8-6 parts of jasmine tea liquid, and 0.012-0.019 parts of Fermandis AB-1 beer yeast; the preparation of the jasmine flavored craft beer comprises the following steps: S1 Material selection and crushing: Select qualified composite grain malt and add it into the crusher for crushing, and obtain crushed malt through a 40-mesh sieve cloth; S2 saccharification: brewing water and crushed malt obtained in S1 are added to the gelatinization pot according to the mass ratio of 100: (9.6~15), mixed at 45~55℃ for 10~30 minutes, then transferred to the saccharification pot and maintained at 50~55℃ for 30 minutes, then heated to 62~70℃ and maintained for 1 hour to obtain mash, and then passed through a filter to obtain wort; Boiling S3: Boil the wort obtained in S2 in a boiling pot for 1-2 hours, then add 0.02%-0.03% of the mass of the brewed pure water in S2, and 3.8%-6% of the mass of jasmine tea liquid, and adjust the wort concentration to 1.030; S4 cyclotron sedimentation: placing the wort obtained in S3 in a cyclotron sedimentation tank to separate the heat coagulated material to obtain clarified wort; S5 Cooling and Standing: Place the clarified wort obtained in S4 in a cooler, cool it to 18-20°C at a cooling water rate of 0.3 m / s-0.4 m / s, transfer it to a sterile fermentation tank, cool it for 8-12 days and discharge the condensate; S6 pre-fermentation: add 0.012%~0.019% of the mass of the brewed pure water in S2 to the sterile fermentation tank of S5, maintain the temperature at 18~22℃, until the diacetyl content drops to 170~190 mg / L, end the pre-fermentation, and centrifuge at a speed of 1000 r / min~3000 r / min for 1~3 hours to remove the yeast mud; S7 post-fermentation: adjust the temperature to 1-3°C for post-fermentation, maintain the temperature for 2-4 days to complete the post-fermentation, and centrifuge at a speed of 1000 r / min-3000 r / min for 1-2 hours to remove the precipitate to obtain jasmine flavored craft beer.

[0009] In some embodiments, the composite grain malt in S1 is barley malt, wheat malt and oat malt, and the mass ratio of the three is 6.5:4.5:1.

[0010] In some embodiments, the hops in S3 are Eldrado hops.

[0011] In some embodiments, the density of the jasmine tea liquid in S3 is 1.1-1.3 g / cm 3 .

[0012] In some embodiments, the yeast in S6 is Fermentis AB-1 brewer's yeast.

[0013] The present invention has the following advantages: (1) Adding jasmine liquid improves the flavor of craft beer, and the beer contains rich tea polyphenols; (2) Using a variety of malts as brewing raw materials increases the amino acid content in craft beer, giving craft beer a multi-layered taste; (3) The prepared jasmine flavored craft beer has a mellow taste without strong jasmine aroma and wine aroma, thus enriching the market varieties. DETAILED DESCRIPTION

[0014] The following will combine the technical process steps, specific implementation conditions and materials in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example

[0015] Select qualified barley malt, wheat malt, and oat malt and add them to the grinder in a mass ratio of 6.5:4.5:1, and grind them through a 40-mesh screen cloth to obtain crushed malt. In the gelatinization pot, add brewing water and crushed malt to the gelatinization pot in a mass ratio of 100:9.6, mix at 50°C for 20 minutes, then transfer to the saccharification pot and maintain at 50°C for 30 minutes, then heat to 65°C and maintain for 1 hour to obtain mash, and then pass through a filter to obtain wort. Then boil the wort in a boiling pot for 1 hour, add 0.02% of hops and 3.8% of jasmine tea liquid in a mass ratio of brewing pure water, and adjust the wort concentration to 1.030. Then place the wort in a whirlpool sedimentation tank to separate the heat coagulant to obtain clarified wort. The clarified wort was placed in a cooler and cooled to 20°C at a cooling water rate of 0.3 m / s, and then transferred to a sterile fermenter, cooled for 8 days and the condensate was discharged for later use. Example

[0016] Select qualified barley malt, wheat malt and oat malt and add them to the grinder in a mass ratio of 6.5:4.5:1, and grind them through a 40-mesh screen cloth to obtain crushed malt. In the gelatinization pot, add brewing water and crushed malt to the gelatinization pot in a mass ratio of 100:10, mix at 50°C for 20 minutes, then transfer to the saccharification pot and maintain at 50°C for 30 minutes, then heat to 65°C and maintain for 1 hour to obtain mash, and then pass through a filter to obtain wort. Then boil the wort in a boiling pot for 1 hour, add 0.023% of hops and 4% of jasmine tea liquid in a mass ratio of brewing pure water, and adjust the wort concentration to 1.030. Then place the wort in a whirlpool sedimentation tank to separate the heat coagulant to obtain clarified wort. The clarified wort was placed in a cooler and cooled to 20°C at a cooling water rate of 0.3 m / s, and then transferred to a sterile fermenter, cooled for 8 days and the condensate was discharged for later use. Example

[0017] Select qualified barley malt, wheat malt, and oat malt and add them to the grinder in a mass ratio of 6.5:4.5:1, and grind them through a 40-mesh screen cloth to obtain crushed malt. In the gelatinization pot, add brewing water and crushed malt to the gelatinization pot in a mass ratio of 100:12, mix at 50°C for 20 minutes, then transfer to the saccharification pot and maintain at 50°C for 30 minutes, then heat to 65°C and maintain for 1 hour to obtain mash, and then pass through a filter to obtain wort. Then boil the wort in a boiling pot for 1.5 hours, add 0.028% of hops and 5.2% of jasmine tea liquid in a mass ratio of brewing pure water, and adjust the wort concentration to 1.030. Then place the wort in a whirlpool sedimentation tank to separate the heat coagulant to obtain clarified wort. The clarified wort was placed in a cooler and cooled to 20°C at a cooling water rate of 0.4 m / s, and then transferred to a sterile fermentation tank, cooled for 10 days and the condensate was discharged for standby use. Example

[0018] Select qualified barley malt, wheat malt and oat malt and add them to the grinder in a mass ratio of 6.5:4.5:1, and grind them through a 40-mesh screen cloth to obtain crushed malt. In the gelatinization pot, add brewing water and crushed malt to the gelatinization pot in a mass ratio of 100:15, mix at 50°C for 20 minutes, then transfer to the saccharification pot and maintain at 50°C for 30 minutes, then heat to 65°C and maintain for 1 hour to obtain mash, and then pass through a filter to obtain wort. Then boil the wort in a boiling pot for 2 hours, add 0.03% of hops and 6% of jasmine tea liquid by mass of brewing pure water, and adjust the wort concentration to 1.030. Then place the wort in a whirlpool sedimentation tank to separate the heat coagulant to obtain clarified wort. The clarified wort was placed in a cooler and cooled to 20°C at a cooling water rate of 0.4 m / s, and then transferred to a sterile fermentation tank, cooled for 10 days and the condensate was discharged for standby use. Example

[0019] In a sterile fermentation tank, add 0.012% of the mass fraction of brewing pure water to the wort obtained in Example 1, maintain the temperature at 20°C, until the diacetyl content drops to 180 mg / L, end the pre-fermentation, centrifuge at 2000 r / min for 1 hour to remove the yeast mud. Then adjust the temperature to 1°C for post-fermentation, maintain the temperature for 2 days to end the post-fermentation, centrifuge at 2000 r / min for 1 hour to remove the precipitate to obtain jasmine flavor craft beer.

[0020] According to GB / T 21733-2008 "Tea Beverages", the tea polyphenols in the jasmine flavored craft beer were measured, and the content was 165.3 mg / L.

[0021] According to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods", the total amino acid content of the jasmine flavored craft beer was measured, and the content was 0.38 g / 100 mL The jasmine-flavored craft beer prepared in Example 5 has a glossy body, fine foam, no obvious sour taste, and a strong jasmine aroma. Example

[0022] In a sterile fermentation tank, add 0.015% of the mass fraction of brewing pure water to the wort obtained in Example 2, maintain the temperature at 20°C, until the diacetyl content drops to 180 mg / L, end the pre-fermentation, centrifuge at 2000 r / min for 1 hour to remove the yeast mud. Then adjust the temperature to 1°C for post-fermentation, maintain the temperature for 3 days to end the post-fermentation, centrifuge at 2000 r / min for 1 hour to remove the precipitate to obtain jasmine flavor craft beer.

[0023] According to GB / T 21733-2008 "Tea Beverages", the tea polyphenols in the jasmine flavored craft beer were measured, and the content was 175.3 mg / L.

[0024] According to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods", the total amino acid content of the jasmine flavored craft beer was measured, and the content was 0.44 g / 100 mL The jasmine-flavored craft beer prepared in Example 6 has a glossy body, fine foam, no obvious sour taste, and a strong jasmine aroma. Example

[0025] In a sterile fermentation tank, add 0.017% of the mass fraction of brewing pure water to the wort obtained in Example 3, maintain the temperature at 20°C, until the diacetyl content drops to 180 mg / L, end the pre-fermentation, centrifuge at 2000 r / min for 2 hours to remove the yeast mud. Then adjust the temperature to 1°C for post-fermentation, maintain the temperature for 3 days to end the post-fermentation, centrifuge at 2000 r / min for 1 hour to remove the precipitate to obtain jasmine flavor craft beer.

[0026] According to GB / T 21733-2008 "Tea Beverages", the tea polyphenols in the jasmine flavored craft beer were measured, and the content was 165.4 mg / L.

[0027] According to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods", the total amino acid content of the jasmine flavored craft beer was measured, and the content was 0.46 g / 100 mL The jasmine-flavored craft beer prepared in Example 7 has a glossy body, fine foam, no obvious sour taste, and a strong jasmine aroma. Example

[0028] In a sterile fermentation tank, add 0.019% of the mass fraction of brewing pure water to the wort obtained in Example 4, maintain the temperature at 20°C, until the diacetyl content drops to 190 mg / L, end the pre-fermentation, centrifuge at 2000 r / min for 2 hours to remove the yeast mud. Then adjust the temperature to 1°C for post-fermentation, maintain the temperature for 4 days to end the post-fermentation, centrifuge at 2000 r / min for 2 hours to remove the precipitate to obtain jasmine flavor craft beer.

[0029] According to GB / T 21733-2008 "Tea Beverages", the tea polyphenols in the jasmine flavored craft beer were measured, and the content was 171.1 mg / L.

[0030] According to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Foods", the total amino acid content of the jasmine flavored craft beer was measured, and the content was 0.33 g / 100 mL The jasmine-flavored craft beer prepared in Example 8 has a glossy body, fine foam, no obvious sour taste, and a strong jasmine aroma.

[0031] Technical personnel should note that although the present invention has been described according to the above specific implementation methods, the inventive concept of the present invention is not limited to this invention, and any modification using the inventive concept will be included in the scope of protection of this patent.

Claims

1. A jasmine flavored craft beer and a preparation method thereof, characterized in that: The Belgian wheat craft compound fruit wine is composed of: 100 parts of brewing pure water, 9.6-15 parts of compound grain malt, 0.02-0.03 parts of hops, 3.8-6 parts of jasmine tea liquid, and 0.012-0.019 parts of Fermandis AB-1 beer yeast; the preparation of the jasmine flavored craft beer includes the following steps: S1 Material selection and crushing: Select qualified composite grain malt and add it into the crusher for crushing, and obtain crushed malt through a 40-mesh sieve cloth; S2 saccharification: brewing water and crushed malt obtained in S1 are added to the gelatinization pot according to the mass ratio of 100: (9.6~15), mixed at 45~55℃ for 10~30 minutes, then transferred to the saccharification pot and maintained at 50~55℃ for 30 minutes, then heated to 62~70℃ and maintained for 1 hour to obtain mash, and then passed through a filter to obtain wort; Boiling S3: Boil the wort obtained in S2 in a boiling pot for 1-2 hours, then add 0.02%-0.03% of the mass of the brewed pure water in S2, and 3.8%-6% of the mass of jasmine tea liquid, and adjust the wort concentration to 1.030; S4 cyclotron sedimentation: placing the wort obtained in S3 in a cyclotron sedimentation tank to separate the heat coagulant to obtain clarified wort; S5 Cooling and Standing: Place the clarified wort obtained in S4 in a cooler, cool it to 18-20°C at a cooling water rate of 0.3 m / s-0.4 m / s, transfer it to a sterile fermentation tank, cool it for 8-12 days and discharge the condensate; S6 pre-fermentation: add 0.012%~0.019% of the mass of the brewed pure water in S2 to the sterile fermentation tank of S5, maintain the temperature at 18~22℃, until the diacetyl content drops to 170~190 mg / L, end the pre-fermentation, and centrifuge at a speed of 1000 r / min~3000 r / min for 1~3 hours to remove the yeast mud; S7 post-fermentation: adjust the temperature to 1-3℃ for post-fermentation, maintain the temperature for 2-4 days to complete the post-fermentation, and centrifuge at a speed of 1000 r / min-3000 r / min for 1-2 hours to remove the precipitate to obtain jasmine flavored craft beer.

2. The jasmine flavored craft beer according to claim 1, characterized in that: The composite grain malt in S1 is barley malt, wheat malt and oat malt, and the mass ratio of the three is 6.5:4.5:

1.

3. The jasmine flavored craft beer according to claim 1, characterized in that: The hops in S3 are Eldrado hops.

4. The jasmine flavored craft beer according to claim 1, characterized in that: The density of the jasmine tea liquid in S3 is 1.1-1.3 g / cm 3 .

5. The jasmine flavored craft beer according to claim 1, characterized in that: The yeast in S6 is Fermentis AB-1 brewer's yeast.