A preparation method of low-alcohol ganoderma lucidum beer

Abstract

The invention discloses a preparation method of low-alcohol ganoderma lucidum beer. According to the method, ganoderma lucidum coarse powder is added to malt, and the malt is fermented twice after saccharification and boiling. The obtained ganoderma lucidum beer has low alcohol content, mellow and rich body, good taste, fine and lasting foam, and can also ensure the nutritional value and flavor of the low-alcohol beer.

Description

Technical Field

[0001] The invention relates to the field of preparation of traditional Chinese medicine beer, and more specifically, to a preparation method of low-alcohol ganoderma lucidum beer. Background Art

[0002] Beer is an alcoholic wine brewed by fermentation with malt, water and hops as the main raw materials. Beer is refreshing, has a unique flavor, and has the effects of increasing appetite and aiding digestion. It is deeply loved by the majority of people. According to research by medical experts and food experts, beer can promote gastrointestinal motility and increase the absorption of nutrients by the gastrointestinal tract. Drinking a small amount of beer can also promote sleep and improve microcirculation. The niacin contained in beer can soften blood vessels, improve blood circulation, lower blood pressure and prevent arteriosclerosis. It is very beneficial for patients with mild cardiovascular and cerebrovascular diseases or mild arteriosclerosis. The alcohol content of beer available on the market is above 3% vol. The alcohol content of brewed beer varies slightly according to the type and ratio of malt, but it should not be drunk too much, and should not exceed 500ml per day.

[0003] In order to meet the public's demand for healthy drinking, the present invention specially prepares a low-alcohol ganoderma beer. In the process of preparing beer, adding an appropriate amount of ganoderma can reduce the sugar conversion of the entire beer body, inhibit the synthesis of alcohol content, and at the same time ensure the unique ganoderma flavor and active ingredients. Compared with beer on the market, the beer prepared by the method of the present invention has a lower alcohol content and higher nutritional value, and is suitable for a variety of people to drink with confidence. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing low-alcohol ganoderma lucidum beer by using modern traditional Chinese medicine. The ganoderma lucidum beer prepared by the method has low alcohol content, mellow and rich body, good taste, finer and more lasting foam, and can ensure the nutritional value and flavor of the beer, and the preparation method is simple.

[0005] The object of the present invention is achieved in the following ways:

[0006] A method for preparing low-alcohol ganoderma lucidum beer, the method comprising the following steps:

[0007] a) Add malt to water and stir evenly to moisten the malt;

[0008] b) grinding the moistened malt with a grinder;

[0009] c) mixing the wet ground malt and the ganoderma lucidum coarse powder evenly in a weight ratio of 4-8:1;

[0010] d) Put water into the saccharification pot, adjust the water temperature to 60-65°C, put the mixture of malt and ganoderma lucidum coarse powder into the leaky bucket of the saccharification pot, cover it and keep it for 0.5-1.5 hours, while circulating the wort;

[0011] e) After saccharification, rinse the trough with 70-80℃ water;

[0012] f) After the tank is washed, the wort is boiled for a total of 1-2 hours; hops are added when the boiling time reaches 30-40 minutes;

[0013] g) The wort obtained after boiling is rapidly cooled to below 25° C. This step allows rapid cold degradation of proteins, prevents oxidation of the wort, reduces the production of dimethyl sulfide, and prevents microbial infection;

[0014] h) After the wort is cooled, it is allowed to stand for 20-30 minutes, and the clear wort is introduced into a fermentation barrel, and brewer's yeast is added to ferment for 5-7 days; the fermentation temperature is maintained at room temperature 20-22°C; this condition allows the protein to be fully precipitated, making the wort clearer.

[0015] g) After fermentation is completed, discard the sediment at the bottom, add 6-10g of white sugar per liter of upper clear solution, bottle and seal for secondary fermentation for 7 days.

[0016] Preferably, after the first fermentation is completed, the protein is fully precipitated, and then white sugar is added. During the fermentation process, yeast eats sugar to produce alcohol and carbon dioxide. Preferably, the second fermentation temperature is kept at room temperature 20-22°C.

[0017] Preferably, after the first fermentation is finished, the precipitate at the bottom of the fermentation is directly discarded, and only the upper clear solution is retained for secondary bottling fermentation. The carbon dioxide gas generated by the secondary fermentation of the present invention is retained in the bottle, which can further increase the foam and taste of the Ganoderma lucidum beer.

[0018] Preferably, the amount of water added to wet the malt in step a) is 2-5% of the weight of the malt, and most preferably 2%. This amount can make the malt husk moist, soft and tough, and ensure the integrity of the malt husk when grinding in a grinder.

[0019] Preferably, in step b), the malt husk is ground with a grinder but not crushed, so as to ensure that the starch inside the malt is exposed so as to facilitate sufficient saccharification in the next step.

[0020] Preferably, in step c), the weight ratio of malt to ganoderma lucidum powder is 6:1.

[0021] Preferably, in step d), the ratio of water volume in the saccharification pot to the mixture of malt and ganoderma lucidum powder is 3-5 L / kg; the pot is covered and kept for 1 hour, while the wort is circulated. The starch in the malt is hydrolyzed by amylase to maltose, polysaccharides, etc. The added ganoderma lucidum powder can reduce the saccharification of malt, and at the same time, a small amount of ganoderma lucidum polysaccharide in the ganoderma lucidum powder can also add flavor to the whole wine.

[0022] Preferably, in step e), the ratio of the amount of water used for washing to the mixture of malt and ganoderma lucidum powder is 2-3 L / kg, and the water temperature is 75-78° C. Such conditions can fully wash away the residual sugar of malt and ganoderma lucidum powder in the trough.

[0023] Preferably, the total boiling time of step f) is 1 hour. It can promote the thermal degradation of protein, and concentrate the wort concentration while sterilizing at high temperature. The weight ratio of hops to malt is 1-2:150. The most preferred weight ratio is 1:150, which can significantly increase the flavor of beer.

[0024] Preferably, in step h), the weight ratio of brewer's yeast to malt is 1-2:600. The most preferred weight ratio is 1:600.

[0025] Preferably, in step g), 8 g of white sugar is added per liter of upper clear solution during the secondary fermentation.

[0026] Preferably, the malt is a mixture of Australian malt and wheat malt in a weight ratio of 5:2, or a mixture of Australian malt and crystal malt in a weight ratio of 5:0.5, or a mixture of Australian malt, crystal malt and rye malt in a weight ratio of 6:1:0.5, or a mixture of Australian malt, light charred malt and crystal malt in a weight ratio of 6:1.5:0.5.

[0027] Preferably, the wort is circulated by pipetting the wort from the bottom to the top layer before adding it, which makes the saccharification more uniform.

[0028] Compared with the existing beer brewing method, the present invention has the following beneficial effects:

[0029] Ganoderma lucidum is a traditional precious medicinal material for strengthening the body and nourishing the body, and is a medicine and food of the same origin. The invention adds Ganoderma lucidum coarse powder in the process of preparing beer, which can significantly reduce the sugar conversion of malt and add Ganoderma lucidum flavor in the fermentation process. The prepared beer not only has low alcohol content, but also has high original wort concentration, mellow and rich body, good taste, and more delicate and lasting foam, which can ensure the nutritional value and flavor of beer. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a photo of the finished wine of the present invention.

[0031] Figure 2 This is a photo of the finished beer of Comparative Example 1. DETAILED DESCRIPTION

[0032] The technical solution of the present invention is further described in detail below in conjunction with several preferred embodiments. The embodiments of the present invention are implemented on the premise of the technical solution of the invention, and detailed implementation methods and specific operating processes are given, but the protection scope of the present invention is not limited to the following embodiments.

[0033] The experimental methods described in the following examples are conventional methods unless otherwise specified, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials, reagents, etc. described in the following examples are all commercially available unless otherwise specified.

[0034] The following coarse powder refers to powder that can pass through the No. 2 sieve, but is mixed with powder that can pass through the No. 4 sieve, which is no more than 40%. Lingzhi was purchased from Anhui Huangshan Yunle Lingzhi Co., Ltd. Wheat, Australian wheat, crystal wheat, light coke wheat, and rye malt were all purchased from Shandong Yantai Diboshi Beer Technology Co., Ltd.

[0035] Example 1

[0036] a. Add malt (Australian malt and wheat in a weight ratio of 5:2) to 2% water by weight of malt and stir evenly;

[0037] b. Grind the moistened malt with a grinder until the malt skin is broken but not crushed;

[0038] c. Mix 6kg of ground malt and 1kg of Ganoderma lucidum powder evenly;

[0039] d. Add 25L of water into the saccharification pot, adjust the water temperature to 65°C, put the ground malt and Ganoderma lucidum powder mixture into the leaky bucket of the saccharification pot, cover it and keep it for 1 hour, while circulating the wort;

[0040] e. After saccharification, rinse the trough with 15 liters of 78°C water.

[0041] d. After the tank is washed, the wort is boiled at 100°C. 40 g of hops are added after 30 minutes of boiling. The total boiling time is about 1 hour.

[0042] e. After boiling, the wort is connected to cooling water and rapidly cooled to below 25°C;

[0043] f. After the wort is cooled, let it stand for 20 minutes, then transfer the clear wort into the fermentation barrel for fermentation, add 10g of brewer's yeast and ferment for 5 days at a fermentation temperature of 20-22°C;

[0044] g. After the first fermentation, discard the sediment at the bottom, add 8g of white sugar per liter of upper clear solution, bottle and seal for secondary fermentation for 7 days. After the second fermentation, measure the alcohol content of the beer. The alcohol content of the prepared beer is 2.0% vol, and the original wort concentration is 14°P.

[0045] Example 2

[0046] a. Add malt (Australian malt and crystal malt in a weight ratio of 5:0.5) to 3% water by weight of malt and stir evenly.

[0047] b. Grind the moistened malt with a grinder until the malt skin is broken but not crushed;

[0048] c. Mix 6 kg of wet ground malt and 1 kg of ganoderma lucidum coarse powder evenly.

[0049] d. Add 24L of water into the saccharification pot and adjust the water temperature to 60℃. Put the ground malt and ganoderma lucidum powder mixture into the saccharification pot leaky bucket, cover and keep for 1 hour while circulating the wort.

[0050] e. After saccharification, rinse the trough with 15 liters of 75°C water.

[0051] d. After the tank is washed, the wort is boiled at 100°C. 40 g of hops are added after 40 minutes of boiling. The total boiling time is about 1 hour.

[0052] e. After boiling, the wort is connected to cooling water and rapidly cooled to below 25°C;

[0053] f. After the wort is cooled, let it stand for 20 minutes, then transfer the clear wort into the fermentation barrel for fermentation, add 10g of brewer's yeast and ferment for 5 days at a fermentation temperature of 20-22°C;

[0054] After the primary fermentation, the sediment at the bottom was discarded, 8 g of sugar was added per liter of the upper clarified solution, and the mixture was bottled and sealed for secondary fermentation for 7 days. The alcohol content of the prepared beer was 2.2% vol, and the original wort concentration was 13 ° P.

[0055] Example 3

[0056] The malt used was Australian wheat, crystal wheat and rye in a ratio of 6:1:0.5; the remaining steps and conditions were the same as those in Example 1. The alcohol content of the prepared beer was 2.4% vol, and the original wort concentration was 14°P.

[0057] Example 4

[0058] The malt used was Australian malt, light charred malt and crystal malt in a ratio of 6:1.5:0.5. The remaining steps and conditions were the same as those in Example 1. The alcohol content of the prepared beer was 2.5% vol, and the original wort concentration was 13°P.

[0059] Comparative Example 1

[0060] Add 7kg malt (Australian malt and wheat are mixed in a weight ratio of 5:2) to 2% water of the malt weight and stir evenly. Grind with a grinder until the malt skin is broken but not broken. Put 25L of water in the saccharification pot, adjust the water temperature to 65℃, put the ground malt into the saccharification pot leak bucket, cover it for 1 hour, and circulate the wort at the same time. After saccharification, rinse the wheat trough with 15 liters of 78℃ water. Boil the wort at 100℃, add 40g of hops when boiling for 30 minutes, and the total boiling time is about 1 hour. After boiling, connect the cooling water to the wort, cool it rapidly to below 25℃, let it stand for 20 minutes, introduce the clear wort into the fermentation barrel for fermentation, and add beer yeast for fermentation for 5 days. The fermentation temperature is kept at room temperature at 20-22℃. After the first fermentation, discard the sediment at the bottom, add sugar according to the amount of 8g of white sugar per liter of upper clear solution, bottle and seal it for secondary fermentation for 7 days.

[0061] After the secondary fermentation, the alcohol content of the beer was measured to be 5.0% vol, the original wort concentration was 12°P, and the amount of foam was small.

[0062] In summary, the alcohol content of the beer brewed by adding the coarse powder of Ganoderma lucidum in the present invention is not only significantly lower than that of the beer brewed by pure malt, but also has a high concentration of original wort and rich foam.

Claims

1. A method for preparing low-alcohol ganoderma lucidum beer, characterized in that The method comprises the following steps: a) Add malt to water and stir evenly to moisten the malt; b) grinding the moistened malt with a grinder; c) mixing the wet ground malt and the ganoderma lucidum coarse powder evenly in a weight ratio of 4-8:1; d) Put water into the saccharification pot, adjust the water temperature to 60-65°C, put the mixture of malt and ganoderma lucidum coarse powder into the leaky bucket of the saccharification pot, cover it and keep it for 0.5-1.5 hours, while circulating the wort; e) After saccharification, rinse the trough with 70-80℃ water; f) After the tank is washed, the wort is boiled for a total boiling time of 1-2 hours, and hops are added when the boiling time reaches 30-40 minutes; g) rapidly cooling the wort obtained after boiling to below 25° C.; h) After the wort is cooled, let it stand for 20-30 minutes, then introduce the clear wort into a fermentation barrel, add brewer's yeast and ferment for 5-7 days, with the fermentation temperature maintained at 20-22°C; g) After fermentation is completed, discard the sediment at the bottom, add 6-10g of white sugar per liter of upper clear solution, bottle and seal for secondary fermentation for 7 days.

2. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that The amount of water added to moisten the malt in step a) is 2-5% by weight of the malt.

3. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step b), the powder is ground with a grinder until the skin is broken but not broken.

4. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step c), the weight ratio of malt to ganoderma lucidum powder is 6:

1.

5. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step d), the ratio of the amount of water in the saccharification pot to the mixture of malt and ganoderma lucidum coarse powder is 3-5 L / kg.

6. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step d), the lid is kept on for 1 hour.

7. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step e), the ratio of the amount of water used for flushing to the mixture of malt and ganoderma lucidum coarse powder is 2-3 L / kg, and the water temperature is 75-78°C.

8. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that The total cooking time of step f) is 1 hour.

9. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that In step g), the amount of white sugar for secondary fermentation is 8 g per liter of upper clear solution.

10. The method for preparing low-alcohol ganoderma lucidum beer according to claim 1, characterized in that The malt is a mixture of Australian malt and wheat malt in a weight ratio of 5:2, or a mixture of Australian malt and crystal malt in a weight ratio of 5:0.5, or a mixture of Australian malt, crystal malt and rye malt in a weight ratio of 6:1:0.5, or a mixture of Australian malt, light coke malt and crystal malt in a weight ratio of 6:1.5:0.5.

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