Artemisia selengensis craft beer and preparation process thereof

Abstract

The invention relates to Artemisia selengensis craft beer and a production process thereof, and the production process comprises the following steps: S1, crushing malt, adding water, heating, and carrying out multi-stage saccharification to obtain mash after saccharification is completed; s2, performing solid-liquid separation on the mash to obtain wort; adding hops into the wort and inoculating yeast to obtain a first mixed solution; s3, performing main fermentation on the first mixed solution to obtain a first fermentation solution; adding the artemisia selengensis concentrated solution into the first fermentation solution to obtain a second mixed solution; and S4, continuously fermenting the second mixed solution to obtain a second fermentation solution, and cooling the second fermentation solution to prepare pressure to obtain the Artemisia selengensis craft beer. The artemisia selengensis concentrated solution is added into the first fermentation liquor obtained through main fermentation, the adding time is controlled, normal fermentation of the liquor is guaranteed, and meanwhile the obtained artemisia selengensis craft beer is pure and mellow in taste, dense and lasting in foam, clear in hops fragrance, malt fragrance and artemisia selengensis flavor but not abrupt. The obtained Artemisia selengensis craft beer still has certain XOD activity inhibition performance.

Description

Technical Field

[0001] The invention relates to the technical field of beer brewing, and in particular to a quinoa craft beer and a production process thereof. Background Art

[0002] Hyperuricemia (HUA) is considered to be the most important biochemical basis and the most direct pathogenic factor of gout attacks. Excessive intake of purine substances from food has an important impact on the occurrence and development of HUA. Beer is rich in nutrients such as amino acids, vitamins, sugars and inorganic salts, and is the third most consumed beverage in the world. However, after drinking beer, the concentration of purine in plasma will increase significantly, affecting the health of consumers. Therefore, "depurination" is one of the popular research and development directions of health beer. Common methods include yeast modification, raw material changes and adsorption filtration, but the above methods have problems such as low efficiency or great impact on beer quality.

[0003] Xanthine oxidase (XOD) is an important target for the prevention and treatment of HUA and clinical treatment of gout. For example, the commonly used drug allopurinol can effectively prevent the metabolism of purine substances into uric acid by inhibiting the activity of XOD, reducing the accumulation of uric acid in the body and thus alleviating gout. However, this type of drug has significant toxic side effects on organs such as the liver and kidneys, and its use is restricted.

[0004] "Fruit and vegetable beer" is another popular research and development direction of health beer recently. By adding appropriate amounts of fruit and vegetable juice or extracts, health benefits are introduced to beer while giving beer a variety of flavor characteristics. However, the current research on plant-derived XOD inhibitors is mostly limited to Chinese herbal medicines, and there are few applications of daily food sources. Artemisia selengensis Turcz.) is a popular vegetable. Its main edible part is its tender stems, and its leaves are often discarded, resulting in low resource utilization. Studies have shown that Artemisia selengensis leaves are rich in organic acids, triterpenes and other active ingredients, and can also significantly inhibit XOD activity and effectively reduce blood uric acid levels. However, there are currently no reports on the application of Artemisia selengensis in beer production. In addition, Artemisia selengensis contains volatile oils and other ingredients with unique flavors. Excessive addition will lead to an unharmonious beer flavor, so it is necessary to determine appropriate process conditions. Summary of the invention

[0005] The purpose of the present invention is to overcome the above technical deficiencies, provide a quinoa craft beer and its production process, and solve the technical problems in the prior art that beer easily causes an increase in purine concentration, and introducing quinoa with XOD activity inhibition into beer easily leads to an unharmonious flavor.

[0006] In order to achieve the above technical purpose, the technical solution provided by the present invention is: In a first aspect, the present invention provides a production process of Artemisia selengensis craft beer, comprising the following steps: S1, crushing malt, adding water and heating it up, performing multi-stage saccharification, and obtaining mash after saccharification is completed; S2, performing solid-liquid separation on the mash to obtain wort; adding hops and inoculating yeast to the wort to obtain a first mixed liquid; S3, subjecting the first mixed liquid to main fermentation to obtain a first fermentation liquid; adding Artemisia selengensis concentrate to the first fermentation liquid to obtain a second mixed liquid; S4, continuing to ferment the second mixed liquid to obtain a second fermentation liquid, and cooling and pressurizing the second fermentation liquid to obtain Artemisia selengensis craft beer.

[0007] In a second aspect, the present invention provides a Sesame craft beer produced by the above-mentioned production process.

[0008] Compared with the prior art, the beneficial effects of the present invention include: In the process of the present invention, by adding Artemisia selengensis concentrate to the first fermentation liquid obtained by the main fermentation, the timing of addition is controlled to ensure the normal fermentation of the wine, and the obtained Artemisia selengensis craft beer has a pure and mellow taste, dense and lasting foam, and distinct layers of hop aroma, malt aroma and Artemisia selengensis flavor but not abrupt, and has a certain XOD activity inhibition performance, and has a higher health value than ordinary craft beer. Therefore, the present invention introduces Artemisia selengensis with XOD activity inhibition into beer, and the obtained Artemisia selengensis craft beer still has a certain XOD activity inhibition performance, and ensures the flavor coordination of beer. The present invention not only improves the utilization rate of Artemisia selengensis resources, but also provides new ideas for the development of health beer, and at the same time provides a new choice for beer lovers who are worried about HUA. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 It is a process flow chart of the process for making artemisia selengensis craft beer provided by the present invention; Figure 2 It is the XOD activity inhibition in vitro experimental result provided by the present invention; Figure 3 It is the changing trend of sensory evaluation scores with the addition amount of Artemisia selengensis concentrate. DETAILED DESCRIPTION

[0010] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0011] In the prior art, by adding an appropriate amount of fruit and vegetable juice or extract to beer, the beer is given a variety of flavor characteristics while introducing health benefits, but it is currently limited to Chinese herbal medicines, and rarely introduces daily foods such as Artemisia selengensis; Artemisia selengensis leaves contain a variety of active ingredients such as rich organic acids and triterpenes, and can also significantly inhibit XOD activity and effectively reduce blood uric acid levels, but Artemisia selengensis contains volatile oils and other ingredients with unique flavors, and excessive addition will lead to inconsistent beer flavors. Based on this, the present invention is established.

[0012] In a first aspect, the present invention provides a process for producing quinoa craft beer, Figure 1 , including the following steps: S1, crushing the malt, adding water and heating it, and then performing multi-stage saccharification, and obtaining mash after saccharification is completed; S2, performing solid-liquid separation on the mash to obtain wort; adding hops and inoculating yeast to the wort to obtain a first mixed solution; S3, the first mixed liquid is subjected to main fermentation to obtain a first fermentation liquid; and the Artemisia selengensis concentrate is added to the first fermentation liquid to obtain a second mixed liquid; S4, the second mixed liquid continues to ferment to obtain a second fermentation liquid, and the second fermentation liquid is cooled and pressurized to obtain Artemisia selengensis craft beer.

[0013] The present invention proposes a production process of Artemisia selengensis craft beer. Since the initial raw materials for craft beer fermentation can only be malt, hops, yeast, and water, in addition, studies have shown that Artemisia selengensis extract has a broad-spectrum antibacterial effect (Zeng Changli et al., 2019), Artemisia selengensis concentrate may have a strong inhibitory effect on the growth of yeast in the fermentation process, resulting in fermentation failure; therefore, the present invention does not add Artemisia selengensis during the main fermentation stage or before. At the same time, another characteristic of craft beer is that the beer is not filtered to retain live yeast to the greatest extent. The clarification of the beer is achieved by cooling. During the cooling stage, most of the yeast will absorb insoluble solids or flocs and settle to the bottom. If the concentrate is added after cooling, it will inevitably lead to turbidity of the beer, impurities will be mixed in the foam, and the flavor will be inconsistent. Therefore, the present invention first performs the main fermentation, and then adds the Artemisia selengensis concentrate to continue fermentation (different from the secondary fermentation, the addition of Artemisia selengensis concentrate in the present invention hardly introduces additional fermentable sugars), and finally cools and prepares for pressure. The process can successfully produce Artemisia selengensis craft beer, and the Artemisia selengensis craft beer prepared by this process has a unique Artemisia selengensis flavor, while ensuring coordination with the original malt aroma and hop aroma of the beer. In addition, the obtained Artemisia selengensis craft beer also has health benefits such as inhibiting XOD activity.

[0014] Preferably, in step S1, the malt includes at least one of barley malt and wheat malt.

[0015] Further preferably, the mass proportion of wheat malt in malt is 20-40%, including but not limited to 20%, 25%, 30%, 35%, 40%, etc.; and further preferably, it is 30%.

[0016] Preferably, in step S1, the amount of water added is 2 to 4 times the mass of the malt, including but not limited to 2 times, 2.2 times, 2.5 times, 2.8 times, 3 times, 3.5 times or 4 times, etc.

[0017] Preferably, in step S1, the conditions for multi-stage saccharification include: maintaining at 42-48°C for 12-18 min, maintaining at 52-58°C for 8-12 min, and maintaining at 65-70°C for 18-22 min.

[0018] Further preferably, the conditions of the multi-stage saccharification include: maintaining at 45±1°C for 15 min, maintaining at 55±1°C for 10 min, and maintaining at 67±1°C for 20 min.

[0019] Preferably, in step S1, after saccharification is completed, the temperature is raised to 78±2° C. to terminate saccharification and obtain mash.

[0020] Further preferably, sampling is performed for iodine test after saccharification, and the saccharification is terminated by raising the temperature after the iodine test is qualified; the iodine test is qualified specifically as follows: a small amount of mash after saccharification is completed is taken, cooled to room temperature, and then a few drops of 0.01-0.02 mol / L iodine solution are dripped in, and no color change is observed.

[0021] Preferably, in step S2, the mash is subjected to solid-liquid separation to obtain wort, which specifically includes: obtaining first wort and spent grains by solid-liquid separation of the mash, washing the spent grains to obtain spent grains washing water, and adding the spent grains washing water to the first wort until wort with a concentration of 12±0.5°P is obtained.

[0022] More preferably, the water temperature for washing the slop is 78±2°C.

[0023] Preferably, in step S2, adding hops is adding 0.1-0.2% of the total mass of the wort to the boiling wort, including but not limited to 0.1%, 0.12%, 0.15%, 0.18%, 0.2%, etc.; the total time for boiling the wort is 0.8-1.2h, including but not limited to 0.8h, 1h, 1.2h, etc.

[0024] Further preferably, the alpha acid content of the hops used when adding hops is 6-7%, including but not limited to 6%, 6.2%, 6.5%, 6.8%, 7% and the like.

[0025] The present invention does not limit the selection of hop types and the timing of adding hops, and those skilled in the art can make the selection according to the actual situation. For example, the hops can include but are not limited to flavor hops, bitter hops, composite hops, etc., one or more of which can be used at the same time, and the timing of adding hops should be selected according to the requirements of different hops, including but not limited to adding in the early stage of boiling, adding in the late stage of boiling, adding in multiple times during boiling, etc. However, the total amount of α-acid contained in the hops should be controlled within the range described in the present invention.

[0026] Preferably, in step S2, the yeast inoculation is carried out after the hops are added, vortexed and cooled.

[0027] Preferably, in step S3, the conditions for the main fermentation include: the initial concentration of inoculated yeast is (0.8-1.2)×10 7 / mL, including but not limited to 0.8×10 7 / mL, 1×10 7 / mL, 1.2×10 7 / mL, etc.; the starting temperature is 18-22°C, including but not limited to 18°C, 19°C, 20°C, 21°C, 22°C, etc.

[0028] Preferably, in step S3, the sugar content of the first fermentation liquid is ≤5°P.

[0029] Preferably, in step S3, the preparation step of the Artemisia selengensis concentrate includes: washing fresh Artemisia selengensis leaves, adding water and breaking the wall, filtering the obtained filtrate and concentrating it by low-temperature vacuum to 2.5 to 3.5 times the mass of the Artemisia selengensis leaves used, and sterilizing to obtain the Artemisia selengensis concentrate.

[0030] Preferably, the amount of water added is more than 6 times the mass of the Artemisia selengensis leaves, more preferably 8 to 12 times, including but not limited to 8 times, 10 times, and 12 times; the concentration temperature is 50 to 60°C (it can reach a boiling state with the cooperation of equipment such as a vacuum concentrator); and the sterilization adopts instantaneous high temperature sterilization at 130 to 135°C. The amount of water added to the Artemisia selengensis leaves should be sufficient to ensure the extraction rate, and the upper limit of water addition should refer to the concentration time, and the concentration time of each batch should not exceed 12 hours to avoid excessive oxidation.

[0031] Preferably, in step S3, the amount of Artemisia selengensis concentrate added is 4-10% of the mass of the second mixed solution, including but not limited to 4%, 4.5%, 5%, 5.5%, 6%, 7%, 8%, 9%, 10%, etc.

[0032] Preferably, in step S4, the second mixed liquid is fermented until the sugar content is ≤5°P and does not change, and the diacetyl content is ≤0.15 mg / L to obtain the second fermentation liquid.

[0033] Preferably, in step S4, the conditions for cooling and preparing the pressure include: cooling to 2-4°C, simultaneously charging with pure CO2 to maintain the pressure in the tank stable at 18-22 psi, and regularly discharging the bottom sediment to clarify the fermentation liquid, which lasts for 6-8 days.

[0034] More preferably, the bottom sediment is discharged regularly to clarify the fermentation liquid: each sediment discharge should be continued until there is no solid visible to the naked eye in the discharged fermentation liquid, and the discharge should be carried out at least once every 48 hours.

[0035] In a second aspect, the present invention provides a Sesame craft beer produced by the above-mentioned production process.

[0036] The present invention is further described in detail below through specific examples. The preparation steps of the Artemisia selengensis concentrate used therein specifically include: taking fresh Artemisia selengensis leaves and washing them, adding 10 times the mass of the Artemisia selengensis leaves and breaking the wall, filtering out the residue, and concentrating the obtained filtrate by low-temperature vacuum concentration at 55±5°C to 3 times the mass of the Artemisia selengensis leaves used, and sterilizing the obtained concentrate by instant high temperature sterilization at 130°C and storing it in a refrigerator at 4°C for later use.

[0037] Example 1 A production process of artemisia selengensis craft beer is prepared by the following steps: S1, take barley malt and wheat malt as the initial saccharification raw materials in a mass ratio of 7:3, crush them, add 2.5 times the mass of water and heat them up to perform multi-stage saccharification. The saccharification procedure is: maintain at 45±1℃ for 15min, maintain at 55±1℃ for 10min, and maintain at 67±1℃ for 20min. After saccharification, take samples for iodine test. After the iodine test is qualified, heat to 77℃ to terminate saccharification.

[0038] S2, separate the solid and liquid of the mash after saccharification, filter out the first wort and measure the concentration, calculate the amount of washing water according to the actual concentration, and then add water to wash the filtered spent grains. The washing water temperature is 78±2℃. After washing, mix the first wort and the washing water, control the final wort concentration to 12±0.5°P, boil for 1h, add hops (α-acid content 6.5%) after boiling for half an hour, and the amount added is 0.15% of the total mass of the boiled wort. Then, swirl sedimentation is used to remove impurities, and after cooling, it is injected into the fermentation tank and inoculated with yeast to obtain the first mixed solution; S3, the first mixed solution was subjected to main fermentation, and the main fermentation conditions were: the initial concentration of inoculated yeast was 1×10 7 / mL, the starting temperature is 20±1°C; based on the sugar content of the fermentation liquid, when the sugar content is ≤5°P, a first fermentation liquid is obtained; the prepared Artemisia quinoa concentrate is mixed with the first fermentation liquid to obtain a second mixed liquid; the added Artemisia quinoa concentrate accounts for 4% of the mass of the second mixed liquid (i.e., the total mass after mixing).

[0039] S4, the second mixed liquid continues to ferment, and the sugar content and diacetyl content of the fermentation liquid are used as the basis for judgment. When the sugar content is ≤5°P and no longer changes and the diacetyl content is ≤0.15mg / L, the second fermentation liquid is obtained, the second fermentation liquid is cooled to 4°C, and pure CO2 is injected to maintain the pressure in the tank stable at 20psi. The precipitate is discharged every 48h for 7 days. When the brewing is completed, the artemisia selengensis craft beer is obtained.

[0040] Example 2 A kind of artemisia selengensis craft beer is basically the same as the preparation method described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 6% of the mass of the second mixed solution.

[0041] Example 3 A kind of artemisia selengensis craft beer, the preparation method is basically the same as that described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 8% of the mass of the second mixed liquid.

[0042] Example 4 A kind of artemisia selengensis craft beer, the preparation method is basically the same as that described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 10% of the mass of the second mixed liquid.

[0043] Comparative Example 1 A craft beer without adding Artemisia selengensis concentrate is basically the same as the preparation method described in Example 1, except that in step S3, Artemisia selengensis concentrate is not added.

[0044] Comparative Example 2 A kind of artemisia selengensis craft beer, the preparation method is basically the same as that described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 2% of the mass of the second mixed liquid.

[0045] Comparative Example 3 A kind of artemisia selengensis craft beer is basically the same as the preparation method described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 15% of the mass of the second mixed liquid.

[0046] Comparative Example 4 A kind of artemisia selengensis craft beer, the preparation method is basically the same as that described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 20% of the mass of the second mixed liquid.

[0047] Comparative Example 5 A kind of artemisia selengensis craft beer is basically the same as the preparation method described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 30% of the mass of the second mixed solution.

[0048] Comparative Example 6 A kind of artemisia selengensis craft beer, the preparation method is basically the same as that described in Example 1, the only difference is that in step S3, the added artemisia selengensis concentrate accounts for 50% of the mass of the second mixed liquid.

[0049] Comparative Example 7 A quinoa craft beer is prepared by a method substantially the same as that described in Example 1, except that the quinoa concentrate is added at the end of the brewing step S4.

[0050] Performance Testing (1) In vitro study on inhibition of XOD activity.

[0051] Different proportions of Artemisia selengensis concentrate prepared by the method described in the present invention were directly added to Comparative Example 1 (the added Artemisia selengensis concentrate accounted for 2%, 4%, 6%, 8%, 10%, 15%, 20%, 30%, and 50% of the mass of the second mixed solution, respectively), and the effects of different concentrations of Artemisia selengensis concentrate added on the inhibition of XOD activity of Artemisia selengensis craft beer in vitro were determined. The determination method was as follows: 20 μL of craft beer sample and 80 μL of XOD solution (0.02 U / mL) were added to an enzyme-labeled well, incubated at 30° C. for 5 min, and then 100 μL of xanthine solution (0.48 mM) was added to start the reaction, and the absorbance change K1 at 295 nm within 10 min was determined, and Comparative Example 1 was used as a control and recorded as K0, and the inhibition rate was calculated by the following formula: Sample inhibition rate on XOD activity % = (1-K1 / K0) × 100 The addition of different proportions was repeated 3 times, and the average value of the test results was taken. Figure 2 shown.

[0052] Depend on Figure 2 It can be seen that except for the 2% addition amount, the other groups all showed different degrees of inhibition on XOD activity, and the degree of inhibition increased with the increase of the addition ratio of Artemisia selengensis concentrate, which proves that the Artemisia selengensis craft beer prepared by the present invention has a certain XOD activity inhibition performance within the addition range of 4-50%.

[0053] (2) Sensory evaluation Excessive addition of Artemisia selengensis concentrate will not only give beer too much Artemisia selengensis flavor, but also dilute the original flavor of beer. Based on the results of the in vitro experiment of XOD activity inhibition, the addition range of 4 to 20% was selected, that is, the appearance, foam, aroma, and taste of Examples 1-4 and Comparative Examples 3-4 were subjected to multi-person sensory evaluation. From food-related majors, 5 students with experience in wine tasting training and 2 beer lovers were selected to form a sensory evaluation team to discuss the final results. The evaluation criteria are shown in Table 1.

[0054] Table 1 Sensory evaluation criteria for Artemisia selengensis craft beer

[0055] At the same time, the difference between Example 1 and Comparative Example 7 due to the addition of Sesame concentrate at different time points was investigated, and the sensory score was used as the screening basis for the appropriate addition range and the appropriate addition time point of Sesame concentrate. The results are shown in Table 2; and as the amount of Sesame concentrate added changes, the sensory evaluation score trend is as follows Figure 3 shown.

[0056] Table 2 Sensory evaluation scores of Artemisia selengensis craft beer

[0057] Note: Examples 1, 2, 3, 4 and Comparative Examples 3 and 4 correspond to 4%, 6%, 8%, 10%, 15% and 20% addition ratios of Artemisia selengensis concentrate, respectively, and Comparative Example 7 is a control for adding Artemisia selengensis concentrate in different brewing steps of beer.

[0058] From Table 2 above and Figure 3 According to the sensory evaluation results, the sensory score began to decrease after the addition of Artemisia selengensis concentrate exceeded 8%, and there was no obvious difference in appearance and aroma. This was mainly reflected in that after excessive addition of Artemisia selengensis concentrate, the foam performance decreased due to excessive dilution of beer, and the Artemisia selengensis flavor was too prominent, which brought a bad experience to the tasters. Therefore, based on the sensory evaluation score combined with the results of the in vitro XOD activity inhibition experiment, the addition amount of Artemisia selengensis concentrate of the present invention is preferably 4-10% of the mass of the second mixed solution.

[0059] Comparing Comparative Example 7 with Example 1, the liquor obtained in Comparative Example 7 is obviously turbid, and a small amount of brown impurities are mixed in the foam, the flavor is not harmonious, and it brings a bad experience to the tasters. Since the craft beer process does not involve the filtration of the wine body, the insoluble solids or flocs produced by the fermentation process or the addition of additional auxiliary materials need to be cooled and precipitated together with the yeast to ensure that the liquor is relatively clear. Since Artemisia selengensis extract has been reported to have a broad-spectrum antibacterial effect, in order to avoid adverse effects on the growth and metabolism of yeast in the main fermentation stage, the Artemisia selengensis concentrate of the present invention is preferably added near the end of the main fermentation, that is, when the sugar content is ≤5°P.

[0060] The process of the present invention adds Artemisia selengensis concentrate to the first fermentation liquid obtained by the main fermentation, avoiding the strong inhibitory effect on the growth of yeast in the early stage of fermentation caused by adding too early, resulting in fermentation failure, and avoiding the adverse phenomena such as turbidity of the wine caused by adding too late. The produced Artemisia selengensis craft beer has a pure and mellow taste, dense and lasting foam, and the hop aroma, malt aroma and Artemisia selengensis flavor are clearly layered but not abrupt. At the same time, due to the introduction of Artemisia selengensis leaf extract with significant antioxidant and XOD activity inhibition functions, it has a higher health value compared to ordinary craft beer. The present invention not only improves the utilization rate of Artemisia selengensis resources, but also provides new ideas for the development of health beer, and at the same time provides a new choice for beer lovers who are worried about HUA; therefore, the Artemisia selengensis craft beer produced by the process of the present invention not only retains the potential health care effect, but also meets the requirements of beer lovers for the quality of craft beer.

[0061] The specific implementation of the present invention described above does not constitute a limitation on the protection scope of the present invention. Any other corresponding changes and modifications made based on the technical concept of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A process for producing artemisia selengensis craft beer, characterized in that: The following steps are involved: S1, crushing the malt, adding water and heating it, and then performing multi-stage saccharification, and obtaining mash after saccharification is completed; S2, performing solid-liquid separation on the mash to obtain wort; adding hops and inoculating yeast to the wort to obtain a first mixed solution; S3, the first mixed liquid is subjected to main fermentation to obtain a first fermentation liquid; and the Artemisia selengensis concentrate is added to the first fermentation liquid to obtain a second mixed liquid; S4, the second mixed liquid continues to ferment to obtain a second fermentation liquid, and the second fermentation liquid is cooled and pressurized to obtain Artemisia selengensis craft beer.

2. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S1, the malt includes at least one of barley malt and wheat malt; The amount of water added is 2 to 4 times the mass of malt; The multi-stage saccharification conditions include: maintaining at 42-48°C for 12-18 minutes, maintaining at 52-58°C for 8-12 minutes, and maintaining at 65-70°C for 18-22 minutes; The mash is obtained by heating the temperature to 76-80° C. after saccharification is completed to terminate saccharification.

3. The production process of Artemisia selengensis craft beer according to claim 1, characterized in that: In step S2, the solid-liquid separation of the mash to obtain wort specifically includes: obtaining first wort and spent grains by solid-liquid separation of the mash, washing the spent grains to obtain spent grains washing water, and adding the spent grains washing water to the first wort until wort with a concentration of 11.5-12.5°P is obtained; The temperature of the water used for washing the slop is 76-80°C.

4. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S2, the adding of hops is to add 0.1-0.2% of the total mass of the wort to the boiling wort; the total time of boiling the wort is 0.8-1.2h; The alpha acid content of the hops is 6-7%; The yeast inoculation is carried out after hops are added, vortexed and cooled.

5. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S3, the main fermentation conditions include: the initial concentration of inoculated yeast is (0.8-1.2)×10 7 / mL; starting temperature 18~22℃; The sugar content of the first fermentation liquid is ≤5°P.

6. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S3, the preparation steps of the Artemisia selengensis concentrate include: washing fresh Artemisia selengensis leaves, adding water and breaking the wall, filtering the obtained filtrate and concentrating it by low-temperature vacuum to 2.5 to 3.5 times the mass of the Artemisia selengensis leaves used, and sterilizing to obtain the Artemisia selengensis concentrate.

7. The process for producing artemisia selengensis craft beer according to claim 6, characterized in that: The amount of water added should be at least 6 times the mass of the Artemisia selengensis leaves.

8. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S3, the amount of the Artemisia selengensis concentrated solution added is 4-10% of the mass of the second mixed solution.

9. The process for producing artemisia selengensis craft beer according to claim 1, characterized in that: In step S4, the second mixed liquid is fermented until the sugar content is ≤5°P and does not change, and the diacetyl content is ≤0.15 mg / L to obtain a second fermentation liquid; The cooling and pressure preparation conditions include: cooling to 2-4°C, simultaneously charging with pure CO2 to maintain the pressure in the tank stable at 18-22 psi, and regularly discharging the bottom sediment to clarify the fermentation liquid, which lasts for 6-8 days.

10. Artemisia selengensis craft beer prepared by the production process according to any one of claims 1 to 9.

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