A kind of matsutake craft beer and brewing method thereof

Abstract

The present invention belongs to the field of brewing technology, and specifically relates to a kind of matsutake craft beer and a brewing method thereof. The present invention provides a kind of matsutake beer prepared by a brand-new brewing process, which comprises the following steps: A. malt crushing; B. malt saccharification; C. boiling; D. fermentation. One of the keys is to add matsutake enzymatic hydrolysis extract during the saccharification process, which can effectively hydrolyze the macromolecular organic substances such as polysaccharides, proteins, and flavor substances in the matsutake into small molecules; the second is to add fresh matsutake again in the initial boiling process, which can not only reduce the flavor change of fresh matsutake, but also obtain the maximum matsutake extract through boiling. The matsutake beer of the present invention adopts enzymatic hydrolysis technology combined with a special matsutake adding process, retains a variety of active nutrients of matsutake, has a unique taste, and the mushroom aroma of matsutake is mixed in the rich malt aroma, and the light bitterness of hops increases the layered sense of the wine body.

Description

Technical Field

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

[0002] Beer is a fermented alcoholic beverage that contains carbon dioxide and can form foam and is made from barley and hops as the main raw materials through specific processes such as liquid gelatinization and saccharification and liquid fermentation. The specific brewing process includes: (1) Raw material preparation: The main raw materials are malt, water, hops (including hop products) and yeast. The malt is ground into powder to increase the surface area and make it easier for soluble matter to precipitate. (2) Saccharification: The ground malt is mixed with hot water and, under the combined action of a certain temperature and time, the starch in the malt is converted into sugar for yeast fermentation. (3) Boiling: The saccharification liquid is heated to the boiling point and hops are added to provide bitterness and aroma and to sterilize. (4) Cooling: The boiling liquid is quickly cooled, usually using a cooler or cooling room. (5) Fermentation: The cooled liquid is transferred to a fermentation container and yeast is added. Yeast metabolizes sugar and converts it into alcohol and carbon dioxide. (6) Maturation: The fermented beer is matured and allowed to continue to mature and develop flavor at a specific temperature. (7) Bottling or kegging: The mature beer is bottled or kegged for storage and sale.

[0003] Through years of refinement in flavor and craftsmanship, beer is divided into pure draft, dry beer, ice beer, and puree beer. For example, pure draft beer uses aseptic filtration technology to retain the original flavor and taste of beer; dry beer has a high degree of fermentation, low residual sugar content, and a dry taste; ice beer is processed by ice crystallization to reduce the protein and fat in the beer, making the taste more refreshing; puree is the original beer liquid that has not been filtered and sterilized, retaining the original flavor and nutrition of the beer. There are also fruit beers that add fruits such as strawberries and oranges to beer.

[0004] Tricholoma matstake, also known as pine mushroom, is one of the most precious edible mushrooms in the world and is known as the "king of mushrooms". The "Jingshi Zhenglei Wuji Bencao" of the Song Dynasty and the "Compendium of Materia Medica" of the Ming Dynasty recorded that Matsutake is warm in nature and light in taste, can nourish the kidney and essence, nourish the tendons and veins, nourish yin and yang, and strengthen the body. Matsutake contains rich active ingredients such as protein, polysaccharides, unsaturated fatty acids, crude fiber, sterols, etc. Modern medical research shows that Matsutake has good biological activity and medicinal value, and can play an anti-tumor, anti-viral, and immunity-enhancing role. Matsutake is used as a raw material for beer brewing. For example, Application No. 98107215.1, Matsutake series wine, discloses a series of wines using Matsutake as raw material, i.e., Matsutake is used as raw material to participate in fermentation, and Matsutake yellow wine, Matsutake fruit wine and Matsutake beer are prepared respectively, wherein Matsutake beer is made from cleaned Matsutake, and edible alcohol is added at a ratio of 1:6 to 8 (weight ratio) to soak for 8 to 10 days, and then filtered, and Matsutake residue and Matsutake extract are used for standby; according to the traditional beer brewing process, saccharification mash and hops are boiled together, and then Matsutake residue is added at a ratio of 2 to 5:1 for fermentation, and Matsutake extract is used as alcohol-raising wine, and alcohol-raising wine is added to 26 to 28 degrees, and the alcohol-raising wine is sealed to obtain Matsutake beer. However, it is difficult to effectively extract the effective ingredients in Matsutake in this type of brewed Matsutake beer, and it is greatly affected by the external environment.

[0005] In this application background, the present invention provides a pine mushroom beer prepared by a completely new brewing process. Summary of the invention

[0006] The technical problem solved by the invention is to provide a pine mushroom beer prepared by a completely new brewing process.

[0007] One of the key points of the pine mushroom beer of the present invention is to use pine mushroom enzymatic hydrolysis extract, and the pine mushroom enzymatic hydrolysis extract is prepared by the following method:

[0008] (1) drying and crushing the matsutake mushrooms;

[0009] (2) adding enzyme and water to the crushed matsutake obtained in step (1) for enzymatic hydrolysis;

[0010] (3) The enzymatic hydrolyzate obtained in step (2) is cooled, filtered, and concentrated to obtain a Tricholoma matsutake enzymatic hydrolyzate extract.

[0011] In the preparation method of the above-mentioned Tricholoma matsutake enzymatic extract:

[0012] The matsutake mushrooms in step (1) are selected from those that are not moldy or rotten. The matsutake mushrooms are washed with running water to remove dirt, and then wiped dry.

[0013] The drying conditions of step (1) are: temperature 40-55° C., time 8-12 h.

[0014] Preferably, the drying conditions in step (1) are: temperature 50° C., time 10 h.

[0015] The pulverization in step (1) is pulverizing until the powder can pass through a 200-mesh sieve, that is, the particle size of the pine mushroom powder obtained by pulverizing is less than 75 microns.

[0016] The enzymes used in step (2) are cellulase, pectinase and papain, and the weight ratio of the three is 1:1:1.

[0017] In step (2), the matsutake, water and enzyme addition amounts are mixed according to the following ratio: the matsutake and water are mixed at a material-water weight ratio of 1:20-30 to obtain a water extract; preferably, the matsutake and water are mixed at a material-water weight ratio of 1:30 to obtain a water extract; the enzyme is added in an amount of 0.15-0.25% by weight of the water extract; preferably, the enzyme is added in an amount of 0.2% by weight of the water extract.

[0018] The enzymatic hydrolysis conditions in step (2) are controlled in two stages. The first stage is as follows: pH 4.5-5, temperature 35-45°C, and time 80-90 min. This stage is an enzymatic hydrolysis reaction, which is mainly carried out by controlling temperature and pH value in combination with enzymes. The second stage is as follows: pH 7, temperature 85-90°C, and time 80-120 min. This stage is a water extraction reaction. Since the enzyme is inactivated by increasing the temperature, water is used to carry out the second stage of extraction under temperature control conditions to improve the extraction rate.

[0019] Preferably, the enzymatic hydrolysis conditions in step (2) are controlled in two stages, the first stage conditions are pH 5, temperature 35°C, and time 90 min; the second stage conditions are pH 7, temperature 90°C, and time 90 min.

[0020] The concentration in step (3) is carried out to obtain 0.4-0.6 L of Matsutake enzymatic hydrolysis extract for every 0.2-0.4 kg of Matsutake feed.

[0021] Preferably, the concentration in step (3) is performed to obtain 0.5 L of Tricholoma matsutake enzymatic extract for every 0.3 kg of Tricholoma matsutake feed.

[0022] According to the difficulty of installation, processing, transportation and storage, in actual production, the liquid is generally dried to solid for processing, transportation and storage. However, the present invention adopts the form of pine mushroom enzymatic hydrolysis extract because the inventors found that many flavor and umami substances evaporated during the drying process after drying, affecting the flavor of the final product, so the above choice was made.

[0023] The enzymatic hydrolysis extract of Tricholoma matsutake of the present invention is prepared by combining enzyme extraction and water extraction. Compared with the existing alcohol soaking method, the enzymatic hydrolysis and water extraction process of the present invention greatly improves the extraction rate of effective ingredients of Tricholoma matsutake, reduces the amount of Tricholoma matsutake used and reduces waste.

[0024] The method of preparing pine mushroom beer by using the pine mushroom enzymatic hydrolysis extract of the present invention comprises the following steps:

[0025] A. Malt crushing;

[0026] B. Maltose;

[0027] C. Boil;

[0028] D. fermentation.

[0029] As is known to all, plant cells are composed of cell walls and protoplasts. The cell wall is a dense structure composed of cellulose, hemicellulose, pectin, lignin and other substances. In the process of extracting plant active ingredients, when the active ingredients in the cell protoplasts diffuse to the extraction medium, the dual resistance of the cell wall and the intercellular matrix must be overcome. Therefore, the present invention selects appropriate enzymes, such as cellulase, pectinase, etc. to act on plant cells, so that the cellulose, pectin and other substances in the cell wall and the intercellular matrix are degraded, the dense structure of the cell wall is destroyed, and the cell wall and the intercellular matrix structure are caused to produce local looseness, expansion, collapse and other changes, reduce the mass transfer resistance of the cell wall, intercellular matrix and other mass transfer barriers to the diffusion of active ingredients from the cell to the extraction medium, and truly promote the improvement of the extraction rate of active ingredients from the perspective of mass transfer. In addition, the complex of pectin-polyphenol-protein in the extract will cause turbidity and precipitation problems, so the inventors added papain and the like to degrade these components, which mainly plays the role of refining, purifying and improving the clarity of the extract. Therefore, the aqueous enzyme method is used to prepare the pine mushroom extract. First, considering the large-scale preparation of pine mushroom beer, the aqueous enzyme method reduces the extraction temperature, shortens the extraction time, reduces the extraction energy consumption, is simple to operate, and greatly reduces the production cost; second, the aqueous enzyme method destroys the cell wall, thereby promoting the effective ingredients to flow out of the cell and dissolve into the extract. The specificity of the enzyme will not produce many impurities, thereby achieving full release and efficient extraction of bioactive compounds;

[0030] The above-mentioned preparation method step A is further defined as follows:

[0031] The malt described in step A is clean malt without impurities.

[0032] The malt described in step A is a mixture of barley malt and wheat malt, and the weight ratio thereof is 100-130 parts of barley malt and 10-15 parts of wheat malt.

[0033] Preferably, the malt described in step A is a mixture of barley malt and wheat malt, and the weight ratio thereof is 110 parts of barley malt and 10 parts of wheat malt.

[0034] The grinding in step A is to mix the barley malt and the wheat malt, add water to wet the surface, and grind until the malt skin is broken but not crushed.

[0035] Furthermore, the amount of water added in the crushing in step A is 4-6% of the weight of the mixed malt of barley malt and wheat malt.

[0036] Preferably, the amount of water added in the pulverization in step A is 5% of the weight of the mixed malt of barley malt and wheat malt.

[0037] The coarse-fine mass ratio of the malt crumbs obtained by the pulverization in step A is 1:2-3, the coarse particle pulverization degree is 40-60 mesh, and the fine particle pulverization degree is 100-200 mesh.

[0038] Preferably, the coarse-fine mass ratio of the malt crumbs obtained by the pulverization in step A is 1:2.5-3, the coarse particle pulverization degree is 40-60 mesh, and the fine particle pulverization degree is 150-200 mesh.

[0039] The standard of the malt crumbs obtained by grinding in step A is that the malt husk is "broken but not crushed" during the grinding process, so that the spent grains form a filter layer for easy wort filtering, and it cannot be over-grinded.

[0040] The above-mentioned preparation method step B is further defined as follows:

[0041] The saccharification in step B is to add the malt crushed in step A, water and matsutake enzymatic hydrolysis extract into the saccharification equipment; saccharify in stages to obtain saccharified wort and wort, and filter to obtain saccharified malt juice.

[0042] Among them, the saccharification in step B is to add the malt crushed obtained in step A into the saccharification equipment, and the amount of water added is 1:4-5 according to the material-to-water mass ratio.

[0043] Preferably, in step B, the amount of water added to the malt crumbs obtained in step A is 1:4.5 based on the material-to-water mass ratio.

[0044] In step B, the amount of the enzymatic hydrolysis extract of Matsutake is 0.4-0.6 L per 110-145 kg of malt powder, which is equivalent to adding 0.2-0.4 kg of Matsutake feed per 110-145 kg of malt powder.

[0045] Preferably, the amount of the Matsutake enzymatic hydrolysis extract added in step B is 0.5 L of Matsutake enzymatic hydrolysis extract added per 120 kg of malt, which is equivalent to adding 0.3 kg of Matsutake feed per 120 kg of malt.

[0046] Wherein, the first stage saccharification temperature of the staged saccharification in step B is 36-40° C., and the saccharification time is 15-25 min.

[0047] Preferably, the saccharification temperature in the first stage is 38° C., and the saccharification time is 15-20 min.

[0048] In the second stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 48-52° C., and the temperature is kept constant for 40-50 minutes.

[0049] Preferably, the temperature is raised to saccharification temperature 50° C. and kept at a constant temperature for 40-50 minutes.

[0050] In the third stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 63-67° C., and the temperature is kept constant for 40-50 minutes.

[0051] Preferably, in the third stage, the temperature is raised while stirring to a saccharification temperature of 65° C., and the mixture is allowed to stand and maintain the constant temperature for 40-50 minutes.

[0052] In the fourth stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 74-78° C., and the temperature is kept constant until the reaction liquid turns to its original color when tested by iodine.

[0053] Preferably, in the fourth stage, the temperature is raised while stirring to a saccharification temperature of 76° C., and the temperature is kept constant until the reaction liquid shows its original color in an iodine test.

[0054] The filtration in step B is carried out by filter tank method.

[0055] The above-mentioned preparation method step C is further defined as follows:

[0056] The boiling in step C is to place the saccharified wort filtered in step B in a boiling device, add hops and fresh matsutake mushrooms after the wort is boiled, and then keep boiling for 60-80 minutes, remove the precipitate, and cool the wort.

[0057] The fresh matsutake mushrooms are the ones that have been sliced, soaked in potassium chloride and dried.

[0058] The amount of fresh matsutake added is 5-7 kg for every 110-145 kg of crushed malt.

[0059] Preferably, the amount of fresh matsutake added is 6 kg for every 120 kg of crushed malt.

[0060] The hops described in step C are bitter hops and aromatic hops.

[0061] Adding hops and fresh matsutake mushrooms after boiling in step C, and then keeping boiling for 60-80 minutes means:

[0062] (1) After the wort is boiled for 10 minutes, add 0.3-0.5 g bitter hops and 11-13 g matsutake mushrooms per liter of wort;

[0063] (2) After the wort is boiled for 25 minutes, add 0.3-0.5 g of bitter hops per liter of wort;

[0064] (3) After the wort is boiled for 45 minutes, add 0.9-1.5 g of aroma hops per liter of wort;

[0065] (4) Keep boiling. The total time of steps (1), (2), (3) and keeping boiling is 60-80 minutes.

[0066] Preferably, the step C of adding hops and fresh matsutake mushrooms after boiling and then keeping boiling for 60-80 minutes means:

[0067] (1) After the wort is boiled for 10 minutes, add 0.4 g bitter hops and 12 g matsutake mushrooms per liter of wort;

[0068] (2) After the wort is boiled for 25 minutes, add 0.4 g of bitter hops per liter of wort;

[0069] (3) After the wort is boiled for 45 minutes, 1.2 g of aroma hops is added per liter of wort;

[0070] (4) Keep boiling. The total time of steps (1), (2), (3) and keeping boiling is 60-80 minutes.

[0071] The removal of the precipitate in step C is performed by cyclotron precipitation to remove the thermal coagulant.

[0072] Furthermore, the vortex sedimentation in step C refers to the boiling wort rotating in a vortex in a vortex sedimentation tank, then draining off the heat coagulant, and then collecting and removing the precipitated wort.

[0073] The above-mentioned preparation method step D is further defined as follows:

[0074] The fermentation in step D is to place the cooled wort after boiling and removing the precipitate in step C in a fermentation device, oxygenate it for 10-25 minutes, add yeast, perform aerobic fermentation, and remove the precipitate to obtain the matsutake beer of the present invention.

[0075] The amount of yeast added is 25-35 g per 100 L of wort.

[0076] The amount of yeast added was 30 g per 100 L of wort.

[0077] Wherein, the fermentation temperature of step D is 18-30°C, and the fermentation time is 28-30 days.

[0078] In step D, the sugar in the wort is decomposed and fermented by yeast.

[0079] The beneficial effects of the present invention are as follows:

[0080] (1) At present, most of the preparation methods of pine mushroom wine adopt the method of soaking, etc., which makes it difficult to effectively extract the effective ingredients in pine mushroom and is greatly affected by the external environment. The present invention adopts a combination of enzyme extraction and water extraction to prepare pine mushroom enzymatic hydrolysis extract, which greatly improves the extraction rate of effective ingredients of pine mushroom, reduces the amount of pine mushroom used and reduces waste.

[0081] (2) Matsutake flavor substances include alcohols, aromatic hydrocarbons, esters, ketones, aldehydes, etc., and some flavor substances undergo a series of biochemical reactions such as fatty acid oxidation, Maillard reaction and caramelization during the heating process, which significantly changes the content of flavor substances, making the aroma and taste of Matsutake more diverse. The purpose of saccharification is to form a large amount of high-quality extracts. Not only is starch decomposed into small molecular sugars required for fermentation, but proteins can also be decomposed to produce substances that affect the flavor, foam and non-biological stability of beer. Choosing to add some Matsutake enzymatic extract during the saccharification process can effectively hydrolyze large molecular organic substances such as polysaccharides, proteins, and flavor substances in Matsutake into small molecules. However, the saccharifying enzyme and amylase in the saccharification process are not enough to extract the high-quality components in Matsutake. Therefore, before saccharification, a combination of drying and enzymatic hydrolysis and water extraction is used to obtain more flavor substances and nutrients, and then the saccharification process is combined with malt to obtain a better Matsutake beer flavor through enzyme action. The above treatment method can ensure the quality and taste of beer while increasing the mushroom aroma of Matsutake, enriching the flavor of beer and improving the taste of beer, adding layering to the body of beer, and meeting the diversified development needs of beer products.

[0082] (3) Adding the matsutake mushrooms for the second time during the boiling process can kill the pathogens that may be carried by the matsutake mushrooms through the boiling process, thereby reasonably ensuring the back-end fermentation process and the quality of the wine.

[0083] (4) More importantly, the reason for adding fresh matsutake mushrooms for the second time is that after drying, enzymatic hydrolysis and saccharification, the content of some nutrients and flavor substances will change, such as the decrease of C8 compounds and straight-chain sulfur-containing compounds and the increase of cyclic sulfur-containing compounds. Therefore, adding fresh matsutake mushrooms again in the early stage of boiling can not only reduce the change of fresh matsutake mushroom flavor, but also obtain the maximum amount of matsutake mushroom extract after boiling. BRIEF DESCRIPTION OF THE DRAWINGS

[0084] Figure 1 This is a real picture of the wine.

[0085] Among them, the marks on the cup wall are respectively 1 for Example 1, 2 for Example 2, 3 for Example 3, ① for Comparative Example 1, ② for Comparative Example 2, and ③ for Comparative Example 3.

[0086] Figure 2 Radar chart of taste indicators of beer samples with ref as reference. DETAILED DESCRIPTION

[0087] Below in conjunction with embodiment, the scheme of the present invention will be explained and described.It will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention.In the embodiment, if no specific technology or condition is indicated, it is carried out according to the technology or condition described in the document in this area or according to the product specification.The reagents used or the instruments that do not indicate the manufacturer are all conventional products that can be obtained by commercial purchase.

[0088] In the following examples, yeast is derived from Fermentis brand beer dry yeast Saflager S-189, and cellulase, pectinase, and papain are derived from Henan Zhongchen Biotechnology Co., Ltd. The yeast used is activated before use. Specifically, the activation of the yeast is to restore the yeast activity before the yeast is connected to the fermentation tank. Effectively activating and protecting the yeast in a dormant and dried state is not only a necessary measure for successful yeast activation and inoculation, but also the basis and guarantee for the maximum potential of the yeast to perfectly achieve alcohol fermentation. Conventional activation methods can be used. For example, the activation method takes the production of 500 liters of beer as an example: 1. First, add 5-10 kg of 23°C fermentation wort to a container of about 20 kg or an iron barrel or plastic barrel with good sterilization conditions; 2. Add 500 grams of active dry yeast to (1); 3. Let stand for 5 minutes; 4. Slightly ventilate or stir manually for a few minutes to mix the yeast and wort evenly; 5. Continue to stand for about 30 minutes; 6. Activation is completed.

[0089] The preparation method of the enzymatic hydrolysis extract of Tricholoma matsutake in the following examples is as follows:

[0090] (1) drying the matsutake mushrooms at 50° C. for 10 h, and crushing them until they can pass through a 200-mesh sieve;

[0091] (2) The crushed matsutake obtained in step (1) and water are mixed at a material-water weight ratio of 1:30 to obtain a water extract, and cellulase, pectinase, and papain are added at a weight ratio of 0.2% of the water extract, and the weight ratio of cellulase, pectinase, and papain is 1:1:1, and an extract is obtained (the first stage conditions are pH 5, temperature 35°C, and time 90 min; the second stage conditions are pH 7, temperature 90°C, and time 120 min);

[0092] (3) The extract obtained in step (2) is cooled, filtered, and concentrated to obtain a Tricholoma matsutake enzymatic hydrolysis extract.

[0093] The preparation method of the pine mushroom beer or the pine mushroom beer without addition in the following examples is as follows:

[0094] A. Malt crushing

[0095] Feeding: The malt is fed into the selection equipment to screen, remove stones and iron from the finished malt to ensure that the malt used for production is clean and free of impurities.

[0096] Malt crushing: 110kg barley malt and 10kg wheat malt are mixed and added to the saccharification tank. 5% water of the weight of the mixed malt is added to wet the surface for 15 minutes, and then crushed. It should not be over-crushed, so that the malt skin is "broken but not broken" during the crushing process, so that the spent grains can form a filter layer for easy wort filtration. The coarse-fine mass ratio is about 1:2.5-3.0, the coarse particle crushing degree is 40-60 mesh, and the fine particle crushing degree is 150-200 mesh.

[0097] B. Maltose

[0098] Saccharification: Put the crushed malt powder into the saccharification pot at a ratio of 1:4.5 to water and stir evenly. This is the first time to add the matsutake extract. The first stage of saccharification temperature is 38±2℃, and the saccharification is 15-20min; the second stage is stirred while heating to 50±2℃, and kept at a constant temperature for 40-50min; the third stage is stirred while heating to 65±2℃, and kept at a constant temperature for 40-50min; the fourth stage is stirred while heating to 76±2℃, and kept at a constant temperature until the reaction liquid is in its original color after iodine test. The saccharified malt juice and mash are filtered by the filter tank method to obtain clear malt juice and then introduced into the boiling tank.

[0099] C. Boil

[0100] The wort obtained from the mashing process is put into the boiling pot to boil the wort:

[0101] (1) After the wort is boiled for 10 minutes, 0.4 g of bitter hops and 12 g of matsutake mushrooms are added per liter of wort;

[0102] (2) After the wort is boiled for 25 minutes, add 0.4 g of bitter hops per liter of wort;

[0103] (3) After the wort is boiled for 45 minutes, 1.2 g of aroma hops is added per liter of wort;

[0104] (4) Keep boiling. The total time of steps (1), (2), (3) and keeping boiling is 60-80 minutes.

[0105] The wort rotates in a vortex in the whirlpool settling tank, and then the hot coagulants are discharged to cool the wort.

[0106] F. Fermentation

[0107] The cooled wort is oxygenated and yeast is added. At this time, the wort in the pipeline is pushed into the fermentation tank with oxygen. The fermentation temperature is controlled at 18-30°C and fermented for 28-30 days. The sediment is removed to obtain Matsutake craft beer.

[0108] The following examples and comparative examples are prepared by the above-mentioned beer preparation method. For every production of about 500L of matsutake craft beer, 110kg of barley malt and 10kg of wheat malt are added. The difference lies in the addition method and amount of matsutake.

[0109] Example 1: Matsutake beer

[0110] According to the amount of 0.15kg of matsutake added, 0.5L of matsutake enzymatic hydrolysis extract was obtained by enzymatic hydrolysis and concentration. 0.5L of matsutake enzymatic hydrolysis extract was added during saccharification in step B, and 3kg of fresh matsutake was added in step C.

[0111] Example 2: Matsutake beer

[0112] According to the amount of 0.3 kg of matsutake added, 0.5 L of matsutake enzymatic hydrolysis extract was obtained by enzymatic hydrolysis and concentration. 0.5 L of matsutake enzymatic hydrolysis extract was added during saccharification in step B, and 6 kg of fresh matsutake was added in step C.

[0113] Example 3: Matsutake beer

[0114] According to the amount of 0.45 kg of matsutake added, 0.5 L of matsutake enzymatic hydrolysis extract was obtained by enzymatic hydrolysis and concentration. 0.5 L of matsutake enzymatic hydrolysis extract was added during saccharification in step B, and 9 kg of fresh matsutake was added in step C.

[0115] Comparative Example 1: Matsutake Beer

[0116] Only add 6 kg of fresh matsutake in step C.

[0117] Comparative Example 2: Matsutake Beer

[0118] According to the amount of 0.3 kg of matsutake feed, 0.5 L of matsutake enzymatic hydrolysis extract was obtained by enzymatic hydrolysis and concentration. Only 0.5 L of matsutake enzymatic hydrolysis extract was added during saccharification in step B, and no fresh matsutake was added in step C.

[0119] Comparative Example 3: Ordinary beer

[0120] No Matsutake extract or fresh Matsutake added.

[0121] 1. Sensory evaluation

[0122] A sensory evaluation panel was formed with 20 people (10 men and 10 women) to firstly conduct sensory evaluation on Examples 1-3 of the present invention and Comparative Examples 1-3. Figure 1 .

[0123] Evaluation method: First, the sample appearance color, transparency, etc., and then score from the scoring items such as foam performance, aroma, taste, etc. The sensory evaluation results are shown in Table 1 (evaluation items and evaluation criteria are shown in Table 2).

[0124] Table 1 Sensory evaluation

[0125] Rating items Color 10 points Foam performance 15 points Aroma 20 minutes Wine body and taste 55 points Sensory evaluation score Example 1 7 12 17 43 79 Example 2 7 11 18 47 83 Example 3 6 9 14 32 61 Comparative Example 1 7 12 16 40 75 Comparative Example 2 7 13 15 38 73 Comparative Example 3 7 13 15 35 70

[0126] Table 2 Scoring criteria

[0127]

[0128] As can be seen from Table 1 and Table 2, the present invention proves that Example 2 is superior in preparing a matsutake craft beer product. Adding matsutake has very little effect on color, and there is no obvious difference to the naked eye; it has a slight effect on foaming performance, and adding too much matsutake will reduce the foam durability; and after saccharification, boiling, and fermentation, the matsutake has a unique flavor, is light and refreshing, and is not monotonous, and the aroma of matsutake and beer hops are coordinated and appropriate, but adding too much matsutake will increase the sourness of the wine, and the aroma of matsutake is too heavy, affecting the aroma and taste coordination of the wine. By comparing Example 1 and Example 2 with Comparative Examples 1 and 2, Matsutake extract and fresh matsutake are added during saccharification and boiling, and the prepared beer has a mellower flavor and a more coordinated aroma. Therefore, the evaluation team members generally accept the taste of the matsutake beer in Example 2.

[0129] 2. Determination of physical and chemical indicators

[0130] Samples: fresh matsutake, matsutake craft beer (Example 2), and ordinary beer (Comparative Example 3).

[0131] Test items: 18 free amino acids, adenine, guanine, xanthine, hypoxanthine.

[0132] Table 3 Test results

[0133] Test items (g / 100mL) Matsutake craft beer Regular beer Fresh Matsutake Aspartic acid (Asp) 0.00455 0.00421 0.019 Threonine (Thr) 0.00076 0.00063 0.21 Serine (Ser) 0.00097 0.00121 0.053 Glutamate (Glu) 0.00932 0.00709 0.093 Glycine (Gly) 0.00411 0.00442 0.066 Alanine (Ala) 0.01166 0.00668 0.12 Cystine (Cys) 0.00039 Not detected<0.0006 0.0035 Valine (Val) 0.00972 0.00936 0.078 Methionine (Met) Not detected<0.0075 Not detected<0.0075 Not detected<0.0075 Isoleucine(IIe) 0.00398 0.00356 0.035 Leucine (Leu) 0.0059 0.00552 0.043 Tyrosine (Tyr) 0.00466 0.005 Not detected<0.0095 Phenylalanine (Phe) Not detected<0.0033 Not detected<0.0083 Not detected<0.0083 Lysine (Lys) 0.00236 0.00316 0.073 Histidine (His) 0.00348 0.00384 0.023 Arginine (Arg) 0.00858 0.0047 0.082 Proline (Pro) 0.03996 0.04085 0.035 Tryptophan 0.00554 0.00515 0.016 total 0.11596 0.10537

[0134] Table 4 Purine detection results

[0135] Project ug / ml Matsutake craft beer (Example 2) Ordinary beer (Comparative Example 3) Adenine Not detected<0.20 Not detected<0.20 Guanine Not detected<0.65 Not detected<0.65 Hypoxanthine 10.20 4.71 Xanthine 68.36 73.29 total 78.56 78

[0136] As shown in Table 3, the total content of 18 essential free amino acids in craft beer with Matsutake is higher than that in craft beer without Matsutake. The total content of 18 free amino acids in craft beer with Matsutake is 116g per liter, while the total content of 18 amino acids in ordinary beer is 105g per liter. As shown in Table 4, the total content of purine in craft beer with Matsutake is almost unaffected.

[0137] 3. Using electronic tongue technology to analyze beer taste indicators

[0138] 3.1 Main materials and processing methods

[0139] Sample name: Matsutake craft beer (Example 2) and ordinary beer (Comparative Example 3)

[0140] Sample pretreatment: No pretreatment is required for the sample, it can be directly tested on the machine.

[0141] A total of 6 sensors, including AAE (umami), CT0 (salty), CA0 (sour), C00 (bitter), AE1 (astringent), and GL1 (sweet), were selected to test it.

[0142] 3.2 Main instruments, equipment and reagents

[0143] The taste analysis system of Japan's INSENT company, model: TS-5000Z, uses an artificial lipid membrane sensor with wide-area selection specificity to simulate the taste perception mechanism of living organisms. It detects changes in membrane potential caused by electrostatic or hydrophobic interactions between various taste substances and artificial lipid membranes, and evaluates five basic tastes (sour, sweet, bitter, salty, and umami) and astringency without the need for any statistical analysis or modeling.

[0144] Test fluid:

[0145] Reference solution (reference saliva): 30mM potassium chloride + 0.3mM tartaric acid

[0146] Negative electrode cleaning solution: 100mM hydrochloric acid + 30% volume ethanol

[0147] Positive electrode cleaning solution: 10mM potassium hydroxide + 100mM potassium chloride + 30% volume ethanol

[0148] 3.3 Introduction to device sensors

[0149] Green = Hybrid Film

[0150] Red = positively charged film

[0151] Table 5 Sensor introduction

[0152]

[0153] Table 6 Taste index description in Chinese and English

[0154] English Chinese English Chinese Sourness sour taste Aftertaste-A Astringent aftertaste Bitterness bitterness Umami Umami Astringency Astringency Richness Richness Aftertaste-B Bitter aftertaste Saltiness Salty Sweetness Sweetness —— ——

[0155] 3.4 Experimental results data

[0156] Table 7 Electronic tongue experimental data of beer

[0157]

[0158] Table 8 Electronic tongue experimental data of beer (with ordinary beer in comparative example 3 as reference)

[0159]

[0160] The richness in the table is the aftertaste of umami, which reflects the persistence of the umami taste of the sample, also known as the umami persistence. The bitter aftertaste (Aftertaste-B) reflects the residual degree of bitterness, and the astringent aftertaste (Aftertaste-A) reflects the residual degree of astringency.

[0161] Explanation: Tasteless is the tasteless point, that is, the output of the reference solution. The reference solution (reference) is composed of KCL and tartaric acid to form the taste value. Therefore, the tasteless point of sour taste is -13, and the tasteless point of salty taste is -6. Based on this, when the taste value of the sample is lower than Tasteless, it means that the sample has no such taste, otherwise it has.

[0162] The output of the reference solution is taken as the zero point. Except for sourness and saltiness, the tasteless points of other indicators are all 0. The taste items above the tasteless point are taken as the evaluation object. Since the reference solution is prepared from potassium chloride and tartaric acid, it contains a small amount of acid and salt. The tasteless points of sourness and saltiness are -13 and -6 respectively (see Figure 2 middle blue line).

[0163] from Figure 2 As can be seen from Table 7, the astringency and sweetness values ​​of the beer tested in this test are below the tasteless point, which shows that astringency, astringent aftertaste, and sweetness are not effective taste indicators, and other indicators are all effective indicators.

[0164] from Figure 2 It can be seen that there is a difference in taste between craft beer with matsutake mushrooms and craft beer without matsutake mushrooms. The differences in astringency, astringent aftertaste, sweetness and saltiness are very small. The difference in taste mainly comes from bitterness, bitter aftertaste, umami, sourness and richness. It can be seen from the comparison that the bitterness, bitter aftertaste, umami and richness of craft beer with matsutake mushrooms are improved, but the sourness is slightly increased. This is also verified by sensory evaluation. Therefore, the amount of matsutake mushrooms added must be appropriate. Too little matsutake beer will not reflect the flavor of matsutake mushrooms, and too much will also affect the taste of matsutake beer.

[0165] In summary, the Matsutake beer of the present invention adopts enzymatic hydrolysis technology combined with a special Matsutake adding process, retains a variety of active nutrients of Matsutake, has a unique taste, a rich malt aroma mixed with the aroma of Matsutake, and a light hop bitterness increases the layering of the beer.

Claims

1. A Tricholoma matsutake enzymatic extract, characterized in that: The Tricholoma matsutake enzymatic hydrolysis extract is prepared by the following method: (1) drying and crushing the matsutake mushrooms; (2) adding enzyme and water to the crushed matsutake obtained in step (1) for enzymatic hydrolysis; (3) The enzymatic hydrolyzate obtained in step (2) is cooled, filtered, and concentrated to obtain a Tricholoma matsutake enzymatic hydrolyzate extract.

2. The enzymatic hydrolysis of Tricholoma matsutake according to claim 1, characterized in that: The preparation method satisfies at least one of the following: Step (1) The matsutake mushrooms are selected from those that are not moldy or rotten; the matsutake mushrooms are washed with running water to remove dirt, and then wiped dry; Or, the drying conditions in step (1) are: temperature 40-55° C., time 8-12 h; Or preferably, the drying conditions in step (1) are: temperature 50° C., time 10 h; Alternatively, the pulverization in step (1) is pulverizing until the product can pass through a 200-mesh sieve; Or, the enzymes used in step (2) are cellulase, pectinase and papain, and the weight ratio of the three is 1:1:1; Or, in step (2), the matsutake, water and enzyme are mixed in the following proportion: the matsutake and water are mixed in a material-water weight ratio of 1:20-30 to obtain a water extract; Alternatively, the enzyme in step (2) is added at an amount of 0.15-0.25% by weight of the aqueous extract; Alternatively, the enzymatic hydrolysis conditions in step (2) are controlled in two stages, the first stage conditions are pH 4.5-5, temperature 35-45°C, and time 80-90 min; the second stage conditions are pH 7, temperature 85-90°C, and time 80-120 min; Alternatively, the concentration in step (3) is performed to obtain 0.4-0.6 L of Matsutake enzymatic hydrolysis extract for every 0.2-0.4 kg of Matsutake feed.

3. The enzymatic hydrolysis of Tricholoma matsutake according to claim 2, characterized in that: The preparation method satisfies at least one of the following: Step (2) mixing the matsutake mushroom with water at a weight ratio of 1:30 to obtain a water extract; Or, the enzyme dosage in step (2) is 0.2% by weight of the water extract; Alternatively, the enzymatic hydrolysis conditions in step (2) are controlled in two stages, the first stage conditions are pH 5, temperature 35°C, and time 90 min; the second stage conditions are pH 7, temperature 90°C, and time 90 min; Alternatively, the concentration in step (3) is performed to obtain 0.5 L of Tricholoma matsutake enzymatic extract for every 0.3 kg of Tricholoma matsutake feed.

4. Matsutake craft beer, prepared by using the Matsutake enzymatic extract according to any one of claims 1 to 3, characterized in that: The steps include: A. Malt crushing; B. Maltose; C. Boil; D. fermentation.

5. The Matsutake craft beer according to claim 4, characterized in that: The preparation method step A satisfies at least one of the following: The malt described in step A is clean malt without impurities; Or, the malt in step A is a mixture of barley malt and wheat malt, with a weight ratio of 100-130 parts of barley malt and 10-15 parts of wheat malt; Alternatively, the pulverizing in step A is to mix the barley malt and the wheat malt, add water to wet the surface, and pulverize until the malt skin is broken but not crushed; Or, the amount of water added in the crushing in step A is 4-6% of the weight of the mixed malt of barley malt and wheat malt; Alternatively, the coarse-fine mass ratio of the malt crumbs obtained by the crushing in step A is 1:2-3, the coarse particle crushing degree is 40-60 mesh, and the fine particle crushing degree is 100-200 mesh.

6. The Matsutake craft beer according to claim 5, characterized in that: The preparation method step A satisfies at least one of the following: The malt described in step A is a mixture of barley malt and wheat malt, and the weight ratio thereof is 110 parts of barley malt and 10 parts of wheat malt; Or, the amount of water added in the pulverization in step A is 5% of the weight of the mixed malt of barley malt and wheat malt; Alternatively, the coarse-fine mass ratio of the malt crumbs obtained by the pulverization in step A is 1:2.5-3, the coarse particle pulverization degree is 40-60 mesh, and the fine particle pulverization degree is 150-200 mesh.

7. The Matsutake craft beer according to claim 4, characterized in that: In the preparation method, the saccharification in step B is to add the malt crushed in step A, water and matsutake enzymatic hydrolysis extract into the saccharification equipment; saccharify in stages to obtain saccharified wort and wort, and filter to obtain saccharified malt juice.

8. The Matsutake craft beer according to claim 7, characterized in that: The preparation method step B satisfies at least one of the following: The saccharification in step B is to add the malt powder obtained in step A into the saccharification equipment, and the amount of water added is 1:4-5 according to the mass ratio of material to water; Preferably, in step B, the malt crumbs obtained in step A are added with water in a material-water mass ratio of 1:4.5; Or, the amount of the Matsutake enzymatic hydrolysis extract added in step B is 0.4-0.6 L of Matsutake enzymatic hydrolysis extract added per 110-145 kg of malt powder; Preferably, the amount of the Matsutake enzymatic hydrolysis extract added in step B is 0.5 L of Matsutake enzymatic hydrolysis extract added per 120 kg of malt powder; Or, the first stage saccharification temperature of the staged saccharification in step B is 36-40° C., and the saccharification time is 15-25 min; Preferably, the saccharification temperature in the first stage is 38°C and the saccharification time is 15-20 minutes; Or, in the second stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 48-52° C., and the temperature is kept constant for 40-50 minutes; Preferably, the temperature is raised to saccharification temperature 50°C, and the temperature is kept constant for 40-50 minutes; Or, in the third stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 63-67° C., and the temperature is kept constant for 40-50 minutes; Preferably, in the third stage, the temperature is raised while stirring, the temperature is raised to saccharification temperature of 65° C., and the temperature is kept constant for 40-50 minutes; Or, in the fourth stage of the staged saccharification in step B, the temperature is raised while stirring to a saccharification temperature of 74-78° C., and the temperature is kept constant until the reaction solution turns to the original color when tested by iodine; Preferably, in the fourth stage, the temperature is raised while stirring to a saccharification temperature of 76° C., and the temperature is kept constant until the reaction liquid turns to the original color when tested by iodine; Alternatively, the filtration in step B is carried out by a filter tank method.

9. The Matsutake craft beer according to claim 4, characterized in that: The preparation method step C satisfies at least one of the following: The boiling in step C is to place the saccharified wort obtained by filtering in step B in a boiling device, add hops and fresh matsutake mushrooms after the wort is boiled, and then keep boiling for 60-80 minutes, remove the precipitate, and cool the wort; Or preferably, the fresh matsutake is the matsutake that has been sliced, soaked in potassium chloride, and dried; Or preferably, the amount of fresh matsutake added is 5-7 kg of fresh matsutake for every 110-145 kg of crushed malt; Or most preferably, the amount of fresh matsutake added is 6 kg of fresh matsutake for every 120 kg of crushed malt; Or preferably, the hops in step C are bitter hops and aromatic hops; Or preferably, adding hops and fresh matsutake mushrooms after boiling in step C, and then keeping boiling for 60-80 minutes means: (1) After the wort is boiled for 10 minutes, add 0.3-0.5 g bitter hops and 11-13 g matsutake mushrooms per liter of wort; (2) After the wort is boiled for 25 minutes, add 0.3-0.5 g of bitter hops per liter of wort; (3) After the wort is boiled for 45 minutes, add 0.9-1.5 g of aroma hops per liter of wort; (4) Keep boiling, the total time of steps (1), (2), (3) and keeping boiling is 60-80 minutes; Or most preferably, adding hops and fresh matsutake mushrooms after boiling in step C, and then keeping boiling for 60-80 minutes means: (1) After the wort is boiled for 10 minutes, add 0.4 g bitter hops and 12 g matsutake mushrooms per liter of wort; (2) After the wort is boiled for 25 minutes, add 0.4 g of bitter hops per liter of wort; (3) After the wort is boiled for 45 minutes, 1.2 g of aroma hops is added per liter of wort; (4) Keep boiling, the total time of steps (1), (2), (3) and keeping boiling is 60-80 minutes; Or preferably, the removal of the precipitate in step C is to remove the thermal coagulant by cyclotron precipitation; Or preferably, the vortex sedimentation in step C refers to the boiling wort rotating in a vortex in a vortex sedimentation tank, then draining the heat coagulant, and then collecting and removing the precipitated wort.

10. The Matsutake craft beer according to claim 4, characterized in that: The preparation method step D satisfies at least one of the following: The fermentation in step D is to place the cooled wort after boiling and removing the precipitate in step C in a fermentation device, oxygenate it for 10-25 minutes, add yeast, perform aerobic fermentation, and remove the precipitate to obtain the Matsutake beer of the present invention; Or preferably, the amount of yeast added is 25-35 g of yeast per 100 L of wort; Or most preferably, the amount of yeast added is 30 g of yeast per 100 L of wort; Or preferably, the fermentation temperature of step D is 18-30° C., and the fermentation time is 28-30 days.

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