Preparation method of soda craft beer

Abstract

The invention discloses a preparation method of soda craft beer, which comprises the following steps: selecting high-quality malt, humulus lupulus, yeast and water, crushing the malt, mixing with the water, saccharifying at different temperature stages, filtering to obtain wort, boiling, and adding the humulus lupulus to endow the flavor; the boiled wort is cooled to a proper fermentation temperature, yeast is inoculated for fermentation, and the fermentation temperature and time are strictly controlled; after fermentation is finished, the wine liquid is subjected to after-ripening treatment, so that the flavor stability is improved; meanwhile, soda water with proper concentration and carbon dioxide content is prepared; then, mixing and blending the after-ripening wine liquid and soda water according to a specific proportion, so that the wine liquid and the soda water are fully fused; the blended wine liquid is prepared into a finished product through the processes of filtering, filling, sterilizing and the like. The soda craft beer prepared by the method not only retains rich malt fragrance and hops fragrance of craft beer, but also integrates the refreshing taste of soda water, has rich and fine bubbles, mellow and refreshing taste and unique flavor, and brings brand new drinking experience to consumers.

Description

Technical Field

[0001] The present invention relates to the technical field of beer brewing, and particularly relates to a method for preparing a soda craft beer. Background Art

[0002] With the improvement of people's living standards and the change of consumption concepts, consumers have higher requirements for the quality and taste of beer. The taste of traditional beer is relatively single and can no longer meet the increasingly diverse needs of consumers. Craft beer has been favored by consumers in recent years for its unique flavor, rich taste and high-quality raw materials.

[0003] Soda water has a refreshing taste and certain health care functions, such as regulating the body's acid-base balance and promoting digestion. Combining soda water with craft beer is expected to develop a new type of beer product with a unique taste and potential health benefits. However, the current preparation methods of soda craft beer on the market are not yet mature, and there are problems such as uncoordinated taste and poor bubble stability.

[0004] Therefore, it is of great practical significance to develop a method that can effectively solve the above problems and prepare high-quality soda craft beer. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for preparing a soda craft beer, which can prepare a soda craft beer with a coordinated taste, stable bubbles and a unique flavor.

[0006] To achieve the above purpose, the present invention is realized through the following technical solutions.

[0007] A method for preparing a soda craft beer includes the following steps:

[0008] a) Wort preparation:

[0009] Select high-quality barley malt and special malt as raw materials, crush the malt and mix it with a certain proportion of water, carry out protein rest at 50 - 55 °C for 20 - 30 minutes, carry out saccharification rest at 62 - 65 °C for 60 - 90 minutes, and keep it at 75 - 78 °C for 10 - 15 minutes to complete the final saccharification;

[0010] Filter the saccharified wort by using a filter trough method or a filter press method, and wash the spent grains with hot water at 78 - 80 °C;

[0011] Heat the filtered wort to boiling, boil for 60 - 90 minutes, add bitter hops and aroma hops in batches during the boiling process, and add wort clarifier;

[0012] b) Fermentation:

[0013] Cool the boiled wort to 100-12℃ and inoculate an appropriate amount of brewer's yeast;

[0014] Control the fermentation temperature to 12-16°C and the fermentation time to 7-10 days;

[0015] c) Soda water treatment:

[0016] Use edible grade baking soda and purified water to prepare a soda solution with a concentration of 0.5%-1.5%;

[0017] Fill the soda solution with carbon dioxide gas to reach a saturation of 2-4 times by volume;

[0018] d) Mixing:

[0019] Mix the fermented beer and soda water in a volume ratio of 3:1-5:1;

[0020] Use professional mixing equipment to fully mix the beer and soda water;

[0021] e) Filtration and filling:

[0022] The mixed beer is filtered through a diatomaceous earth filter or a membrane filtration system;

[0023] Fill the filtered beer into sterile beer bottles or cans and seal them for storage.

[0024] Preferably, the specialty malt is one or more of caramel malt and crystal malt.

[0025] Preferably, the wort clarifier is one or more of carrageenan and silica gel.

[0026] Preferably, the brewer's yeast is a strain with high activity, stable fermentation performance and good flavor characteristics.

[0027] Preferably, during the fermentation process, the yeast undergoes aerobic respiration and reproduces in large quantities in the early stage of fermentation, the yeast undergoes anaerobic fermentation in the middle stage of fermentation to convert fermentable sugar into alcohol and carbon dioxide, and the fermentation temperature is controlled to be gradually lowered in the late stage of fermentation to mature the beer.

[0028] Preferably, the bitter hops are added at the initial stage of boiling, and the aromatic hops are added at the later stage of boiling.

[0029] Beneficial effects of the present invention:

[0030] 1. Unique taste: The present invention combines soda water with craft beer. The refreshing taste of soda water and the mellow flavor of craft beer blend with each other to form a unique taste experience, satisfying consumers' demand for a novel taste.

[0031] 2. Bubble stability: By optimizing the preparation and mixing processes of soda water, the stability of the bubbles in the beer is improved, enabling the beer to maintain abundant bubbles during consumption and enhancing the refreshing taste.

[0032] 3. Health benefits: Soda water has certain health care functions, such as regulating the body's acid-base balance and promoting digestion.

[0033] While retaining the flavor of craft beer, the soda craft beer of the present invention provides a beer product with potential health benefits for consumers. Detailed implementation mode

[0034] The solution of the present invention will be described in more detail and completely below.

[0035] The preparation method of the soda craft beer of the present invention includes the following steps:

[0036] 1. Wort preparation

[0037] Raw material selection: High-quality barley malt is selected as the main raw material, which has a moderate protein content and a high starch content, ensuring the quality and yield of the wort. At the same time, a certain proportion of special malts, such as caramel malt and crystal malt, can be added to increase the flavor and color of the beer;

[0038] Mashing process: After crushing the malt, it is mixed with a certain proportion of water and mashed under specific temperature and time conditions; the mashing process is divided into three stages: protein rest, saccharification rest, and the end of saccharification. The protein rest temperature is 50 - 55 °C and the time is 20 - 30 minutes, which can decompose proteins and improve the non-biological stability of the beer; the saccharification rest temperature is 62 - 65 °C and the time is 60 - 90 minutes to fully convert starch into fermentable sugars; the temperature at the end of saccharification is raised to 75 - 78 °C and maintained for 10 - 15 minutes to inactivate the enzymes and terminate the saccharification reaction;

[0039] Filtration and washing: After the mashing is completed, the filtration trough method or the plate filter method is used for filtration to separate the wort from the spent grains; then the spent grains are washed with hot water at 78 - 80 °C to recover the residual extracts and improve the yield of the wort;

[0040] Boiling and adding hops: The filtered wort is heated to boiling, and the boiling time is 60 - 90 minutes; during the boiling process, different varieties of hops are added in batches. For example, bitter hops are added at the beginning of boiling to increase the bitterness of the beer; aroma hops are added at the end of boiling to give the beer a unique aroma. At the same time, an appropriate amount of wort clarifying agents, such as carrageenan and silica gel, are added to improve the clarity of the wort.

[0041] 2. Fermentation

[0042] Yeast inoculation: Cool the boiled wort to 10 - 12 °C and inoculate with an appropriate amount of brewer's yeast. The yeast strain should be selected with high activity, stable fermentation performance, and good flavor characteristics.

[0043] Fermentation condition control: During the fermentation process, control the fermentation temperature at 12 - 16 °C and the fermentation time at 7 - 10 days. In the initial stage of fermentation, the yeast undergoes aerobic respiration and multiplies rapidly. In the middle stage of fermentation, the yeast undergoes anaerobic fermentation, converting fermentable sugars into alcohol and carbon dioxide. In the later stage of fermentation, gradually lower the fermentation temperature to mature the beer.

[0044] 3. Soda water treatment

[0045] Soda water preparation: Select high-quality food-grade baking soda (sodium bicarbonate) and pure water, mix them in a certain proportion to prepare a soda water solution. The concentration of the soda water is adjusted according to the taste requirements of the beer, generally 0.5% - 1.5%.

[0046] Carbon dioxide inflation: Inflate carbon dioxide gas into the soda water solution to reach a certain saturation level. The inflation amount of carbon dioxide is controlled according to the type and taste requirements of the beer, generally 2 - 4 volume multiples.

[0047] 4. Mixing and blending

[0048] Determination of mixing ratio: Mix the fermented beer and soda water in a certain proportion. The mixing ratio is adjusted according to the taste and flavor requirements of the beer. Generally, the volume ratio of beer to soda water is 3:1 - 5:1.

[0049] Uniform mixing: Use professional mixing equipment to fully mix the beer and soda water evenly to form a stable system of soda water and beer.

[0050] 5. Filtration and filling

[0051] Filtration: Filter the mixed beer through a diatomaceous earth filter or a membrane filtration system to remove impurities and microorganisms, improving the clarity and stability of the beer.

[0052] Filling: Fill the filtered beer into sterile beer bottles or cans and seal them for storage. Specific examples of implementation:

[0054] (I) Example of wort preparation

[0055] Select 90% barley malt and 10% caramel malt as raw materials, and crush the malt to an appropriate particle size.

[0056] Mix the crushed malt with water in a ratio of malt: water = 1:4, conduct a protein rest at 52 °C for 25 minutes, then raise the temperature to 63 °C for a saccharification rest for 75 minutes, and finally raise the temperature to 76 °C and hold for 12 minutes to complete the saccharification process;

[0057] Use the filter tank method for filtration and wash the spent grains with hot water at 79 °C;

[0058] Heat the filtered wort to boiling and boil for 75 minutes; add bitter hops 10 minutes after the start of boiling and add aroma hops 15 minutes before the end of boiling, and at the same time add an appropriate amount of carrageenan as a clarifying agent.

[0059] (II) Fermentation Example

[0060] Cool the boiled wort to 11 °C and inoculate 0.5%-0.7% (relative to the volume of the wort) of brewer's yeast;

[0061] Control the fermentation temperature at 14 °C and the fermentation time at 8 days.

[0062] (III) Soda Water Treatment Example

[0063] Prepare a 1% soda water solution with food-grade baking soda and pure water;

[0064] Charge carbon dioxide gas into the soda water solution to reach a saturation of 3 volume multiples.

[0065] (IV) Mixing and Blending Example

[0066] Mix the fermented beer with soda water in a volume ratio of 4:1 and mix well using professional mixing equipment.

[0067] (V) Filtration and Bottling Example

[0068] Filter the mixed beer through a diatomaceous earth filter;

[0069] Fill the filtered beer into sterile beer bottles and seal for storage.

[0070] I. Sensory Evaluation Panel and Sensory Evaluation Form

[0071] Establishment of the Sensory Evaluation Panel

[0072] Select 20 people (10 men and 10 women) to form a sensory evaluation panel. The panel members cover different age groups (20 - 50 years old) and have certain beer tasting experience or a foundation in food sensory evaluation, and can objectively and fairly conduct sensory evaluation on beer.

[0073] Sensory Evaluation Form

[0074]

[0075]

[0076] II. Test Tables of Main Physical and Chemical Indexes of Liquor in Examples and Comparative Examples

[0077] Test items Index range (reference) Test results of examples Test results of comparative examples Original wort concentration (°P) 10-16 12.5 12.0 Alcohol content (% vol) 3.5-6.0 4.8 4.5 True fermentation degree (%) 65-75 70 68 Carbon dioxide content (g / L) 3-6 4.5 4.0 pH value 4.0-4.6 4.3 4.4

[0078] III. Determination Table of Bitter Substances (BU)

[0079] Sample Determination value of bitterness (BU) Example 25 Comparative example 20

[0080] IV. Preparation Instructions for Examples and Comparative Examples

[0081] Example

[0082] Operate according to the preparation method of soda-crafted beer described above, and strictly control each process parameter, such as the temperature and time during wort preparation, fermentation temperature and time, the concentration of soda water, the carbon dioxide charging amount, and the mixing ratio, etc.

[0083] Comparative Example

[0084] Adopt the traditional method for crafting beer, without adding the soda water treatment step, and keep other process parameters as consistent with the example as possible.

[0085] V. Conclusion

[0086] Conclusion of sensory evaluation: Through the statistical analysis of the evaluation results of a 20-person sensory evaluation panel, the scores of the example in terms of appearance, aroma, taste, flavor, and overall acceptance are significantly higher than those of the comparative example. The beer of the example has a golden and bright color, rich and persistent foam, strong and harmonious aroma, a mellow and refreshing taste, a unique flavor, a long aftertaste, and a high overall acceptance; while the comparative example performs relatively poorly in terms of aroma coordination, taste richness, and flavor uniqueness.

[0087] Conclusion of physical and chemical indexes: The indexes such as the original wort concentration, alcohol content, true fermentation degree, and carbon dioxide content of the example are all within a reasonable range, and some indexes are better than those of the comparative example, indicating that the preparation method of the present invention can better control the fermentation process and quality of beer; in terms of pH value, both the example and the comparative example are within the normal range, but the example is slightly lower, which is related to the addition of soda water.

[0088] Conclusion of bitter substances: The measured value of bitter substances (BU) in the example is higher than that in the comparative example, indicating that the preparation method of the present invention, while retaining the bitter characteristics of crafted beer, makes the bitterness of the beer more coordinated through the combination with soda water, without giving people an overly bitter feeling, and further improves the taste and flavor of the beer.

[0089] In summary, through comprehensive analysis such as sensory evaluation, physical and chemical index testing, and bitter substance determination, it is fully demonstrated that the preparation method of the soda craft beer of the present invention can produce beer products with excellent quality, unique taste, and rich flavors, and has remarkable innovation and practicality.

[0090] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0091] The above are only the preferred embodiments of the present invention patent and are not intended to limit the present invention patent. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention patent shall be included in the protection scope of the present invention patent.

Claims

1. A method for preparing soda craft beer, characterized in that: The following steps are involved: a) Wort preparation: Select high-quality barley malt and special malt as raw materials, crush the malt and mix it with a certain proportion of water, carry out protein rest at 50-55℃ for 20-30 minutes, carry out saccharification rest at 62-65℃ for 60-90 minutes, and maintain at 75-78℃ for 10-15 minutes to complete saccharification; Filter the saccharified wort using a filter tank or filter press, and wash the spent grains with hot water at 78-80°C; Heat the filtered wort to boiling and boil for 60-90 minutes. During the boiling process, add bitter hops and aroma hops in batches and add wort clarifier. b) Fermentation: Cool the boiled wort to 100-12℃ and inoculate an appropriate amount of brewer's yeast; Control the fermentation temperature to 12-16°C and the fermentation time to 7-10 days; c) Soda water treatment: Use edible grade baking soda and purified water to prepare a soda solution with a concentration of 0.5%-1.5%; Fill the soda solution with carbon dioxide gas to reach a saturation of 2-4 times by volume; d) Mixing: Mix the fermented beer and soda water in a volume ratio of 3:1-5:1; Use professional mixing equipment to fully mix the beer and soda water; e) Filtration and filling: The mixed beer is filtered through a diatomaceous earth filter or a membrane filtration system; Fill the filtered beer into sterile beer bottles or cans and seal them for storage.

2. The method for preparing soda craft beer according to claim 1, characterized in that: The special malt is one or more of caramel malt and crystal malt.

3. The method for preparing soda craft beer according to claim 1, characterized in that: The wort clarifier is one or more of carrageenan and silica gel.

4. The method for preparing soda craft beer according to claim 1, characterized in that: The brewer's yeast is a strain with high activity, stable fermentation performance and good flavor characteristics.

5. The method for preparing soda craft beer according to claim 1, characterized in that: During the fermentation process, the yeast undergoes aerobic respiration and reproduces in large quantities in the early stage of fermentation. In the middle stage of fermentation, the yeast undergoes anaerobic fermentation to convert fermentable sugar into alcohol and carbon dioxide. In the later stage of fermentation, the fermentation temperature is controlled to gradually decrease to mature the beer.

6. The method for preparing soda craft beer according to claim 1, characterized in that: The bitter hops are added at the initial stage of boiling, and the aromatic hops are added at the later stage of boiling.

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