Preparation method of hydrogen-rich craft beer

Abstract

The invention discloses a preparation method of hydrogen-rich craft beer, and aims to solve the problems that the existing hydrogen-rich beer is low in hydrogen solubility and poor in stability and influences the flavor. The method comprises the steps of malt preparation, saccharification, boiling, cooling, fermentation, hydrogen-rich treatment, after-ripening, filtering, filling and the like. The method comprises the following steps: selecting high-quality barley, cleaning, soaking, germinating, drying to obtain malt, crushing, adding water according to a material-water ratio, carrying out protein rest and saccharification, and filtering to obtain malt wort; adding humulus lupulus according to stages when wort is boiled, cooling, inoculating beer yeast, and fermenting at a proper temperature; after fermentation is finished, high-purity hydrogen is injected into a closed container, stirring is conducted at the same time, the pressure is controlled to range from 0.2 MPa to 0.5 MPa, the stirring speed ranges from 50 r / min to 100 r / min, and treatment is conducted for 30 min to 60 min; and after-ripening at 0-4 DEG C for 7-14 days, and finally filtering and filling. According to the method, the hydrogen content and the stability in the beer can be improved, and the original flavor of the craft beer is kept, so that the product has unique flavor and hydrogen-rich functionality.

Description

Technical Field

[0001] The present invention relates to the technical field of beer brewing, and particularly relates to a preparation method of hydrogen-rich craft beer. Background Art

[0002] With the improvement of people's living standards, there are higher requirements for the quality and functionality of beer. Craft beer is loved by more and more consumers for its unique taste, rich flavor and high quality. However, traditional craft beer is relatively single in terms of functionality.

[0003] As a substance with various biological activities such as antioxidant and anti-inflammatory effects, hydrogen has received extensive attention in the health field in recent years. Research shows that appropriate intake of hydrogen has many benefits for human health, such as helping to reduce oxidative stress and improve metabolic function. However, there are few hydrogen-rich beer products on the market at present, and existing preparation methods of hydrogen-rich beer have problems such as low hydrogen solubility and poor stability, resulting in difficulty in reaching an effective level of hydrogen content in hydrogen-rich beer, and hydrogen is likely to escape during storage and transportation, affecting the quality and efficacy of hydrogen-rich beer.

[0004] Therefore, it is of great practical significance to develop a preparation method of hydrogen-rich craft beer that can effectively increase the hydrogen content in beer, ensure the stability of hydrogen and does not affect the original flavor of beer. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method of hydrogen-rich craft beer, which can improve the solubility and stability of hydrogen in beer, while maintaining the original flavor and quality of craft beer.

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

[0007] A preparation method of hydrogen-rich craft beer includes the following steps:

[0008] a) Malt preparation: Select high-quality barley, and obtain malt through cleaning, soaking, germination and drying;

[0009] b) Saccharification: After crushing the malt, add water according to a certain material-to-water ratio, carry out protein rest and saccharification, and then filter to obtain wort;

[0010] c) Boiling: Heat the wort to boiling, and add hops during the boiling process;

[0011] d) Cooling: Rapidly cool the boiled wort;

[0012] e) Fermentation: Inoculate beer yeast into the cooled wort for fermentation;

[0013] f) Hydrogen-rich treatment: After fermentation is completed, a hydrogen injection device is used to inject hydrogen into the beer while stirring the beer, and the pressure and treatment time in the treatment container are controlled;

[0014] g) Aging: After the hydrogen-rich treatment is completed, the beer is aged in a low-temperature environment;

[0015] h) Filtration and bottling: After aging is completed, the beer is filtered and bottled.

[0016] Preferably, during the germination process, the temperature is 12 - 18 °C, the humidity is 80% - 90%, and the germination time is 5 - 7 days.

[0017] Preferably, during the saccharification process, the ratio of material to water is 1:4 - 1:5, the protein rest temperature is 50 - 60 °C, the time is 30 - 40 minutes, the saccharification temperature is 63 - 68 °C, and the time is 60 - 90 minutes.

[0018] Preferably, during the boiling process, the boiling time is 60 - 90 minutes, and the addition amount of hops is determined according to the flavor requirements of the beer, and the addition is divided into three stages: initial addition, middle addition, and final addition.

[0019] Preferably, during the fermentation process, the fermentation temperature is 18 - 22 °C, the fermentation time is 7 - 10 days, and the yeast inoculation amount is 0.5% - 1% of the volume of the wort.

[0020] Preferably, during the hydrogen-rich treatment process, the hydrogen purity ≥ 99.99%, the pressure in the treatment container is 0.2 - 0.5 MPa, the stirring speed is 50 - 100 revolutions per minute, and the treatment time is 30 - 60 minutes.

[0021] Preferably, during the aging process, the aging temperature is 0 - 4 °C, and the aging time is 7 - 14 days.

[0022] Advantages of the present invention:

[0023] 1. Increase hydrogen content: Through the hydrogen-rich treatment method of the present invention, under specific pressure, stirring speed, and treatment time conditions, the solubility of hydrogen in beer can be significantly increased, so that the hydrogen content in the hydrogen-rich craft beer reaches an effective level.

[0024] 2. Ensure hydrogen stability: During the hydrogen-rich treatment process, a closed container and appropriate treatment conditions are adopted to reduce the escape of hydrogen during storage and transportation, ensuring the stability of hydrogen in the hydrogen-rich craft beer.

[0025] 3. Maintain the original flavor of beer: In the preparation method of the present invention, during the hydrogen-rich treatment process, the fermentation and post-ripening processes of beer are optimized, avoiding the influence of hydrogen on the original flavor of beer, so that the hydrogen-rich craft beer not only has the unique flavor of craft beer but also has the functionality of hydrogen-rich. Detailed implementation manners

[0026] The following is a more detailed and complete description of the solution of the present invention.

[0027] (1) Example 1

[0028] Malt preparation: Select high-quality barley, soak it for 6 hours after cleaning, germinate it for 6 days at 15°C and a humidity of 85%, and then dry it to obtain malt;

[0029] Mashing: Crush the malt, add water according to a material-water ratio of 1:4.5, conduct protein rest for 35 minutes at 55°C, raise the temperature to 65°C for mashing for 75 minutes, and filter to obtain wort;

[0030] Boiling: Heat the wort to boiling and boil for 75 minutes; add hops for the first time 12 minutes after the start of boiling, and the addition amount is 0.3% of the weight of the wort; add hops in the middle of boiling for 35 minutes, and the addition amount is the same as the first addition; add hops for the last time 8 minutes before the end of boiling, and the addition amount is 0.2% of the weight of the wort;

[0031] Cooling: After the boiling ends, quickly cool the wort to 20°C;

[0032] Fermentation: Inoculate 0.8% of brewer's yeast into the cooled wort and ferment at 20°C for 8 days;

[0033] Hydrogen-rich treatment: Transfer the fermented beer to a closed hydrogen-rich treatment container, introduce hydrogen with a purity of 99.999%, control the pressure in the container to be 0.3 MPa, the stirring speed to be 75 revolutions per minute, and treat for 45 minutes.

[0034] Post-ripening: After the hydrogen-rich treatment ends, conduct post-ripening at 2°C for 10 days;

[0035] Filtration and filling: After the post-ripening ends, filter the beer to remove yeast and impurities, and then conduct filling.

[0036] (2) Example 2

[0037] Malt preparation: Select high-quality barley, soak it for 8 hours after cleaning, germinate it for 7 days at 12°C and a humidity of 90%, and then dry it to obtain malt;

[0038] Mashing: Crush the malt, add water according to a material-water ratio of 1:5, conduct protein rest for 40 minutes at 50°C, raise the temperature to 63°C for mashing for 90 minutes, and filter to obtain wort.

[0039] Boiling: Heat the wort to boiling and boil for 90 minutes. Add hops at the beginning of 15 minutes after the start of boiling, with the addition amount being 0.2% of the weight of the wort; add hops in the middle of 40 minutes of boiling, with the addition amount being the same as the initial addition; add hops at the end of 10 minutes before the end of boiling, with the addition amount being 0.1% of the weight of the wort.

[0040] Cooling: After the boiling ends, quickly cool the wort to 18 °C.

[0041] Fermentation: Inoculate 0.5% of brewer's yeast into the cooled wort and ferment at 18 °C for 10 days;

[0042] Hydrogen-rich treatment: Transfer the fermented beer to a closed hydrogen-rich treatment container, introduce hydrogen with a purity of 99.99%, control the pressure in the container to be 0.2 MPa, the stirring speed to be 50 revolutions per minute, and treat for 60 minutes;

[0043] Aging: After the hydrogen-rich treatment ends, age at 0 °C for 14 days;

[0044] Filtration and bottling: After the aging ends, filter the beer to remove yeast and impurities, and then carry out bottling.

[0045] Control example:

[0046] Raw material preparation: The same as in the example, select high-quality malt, hops, yeast and pure water;

[0047] Malt crushing and saccharification: The same as in the example, crush the malt and then carry out saccharification;

[0048] Filtration and boiling: The same as in the example, filter to obtain wort and carry out boiling, and add hops to extract aroma and bitter components;

[0049] (Without hydrogen-rich treatment): This step omits the hydrogen-rich treatment and directly proceeds to cooling;

[0050] Cooling and inoculating yeast: The same as in the example, cool the wort and then inoculate yeast for fermentation;

[0051] Fermentation and aging: The same as in the example, carry out fermentation and aging treatment;

[0052] Bottling and secondary fermentation: The same as in the example, bottle and add sugar for secondary fermentation.

[0053] I. Sensory evaluation panel and sensory evaluation form

[0054] Establishment of sensory evaluation panel

[0055] Select 20 people (10 males and 10 females) to form a sensory evaluation panel to conduct sensory evaluations on the examples and comparative examples of the present invention. The panel members need to be screened and trained to ensure that they can accurately describe and evaluate the flavor, taste and other characteristics of the beer.

[0056] Sensory Evaluation Form

[0057] Evaluation Index Scoring Range Score of Example Score of Comparative Example Appearance (Color, Transparency, Foam) 1 - 10 points 9.0 7.5 Aroma (Hop Aroma, Fruit Aroma, Ester Aroma, etc.) 1 - 10 points 8.5 7.0 Taste (Sweetness, Acidity, Bitterness, Saltiness, etc.) 1 - 10 points 8.8 7.2 Mouthfeel (Carbonation, Body, Astringency, etc.) 1 - 10 points 9.2 7.8 Aftertaste 1 - 10 points 8.7 7.3 Total Score 5 - 50 points 44.2 36.8

[0058] II. Main Physical and Chemical Index Test Form

[0059] Physical and Chemical Indexes Example Comparative Example Alcohol Content (%) 5.2 5.0 Original Extract Concentration (°P) 14.0 13.5 CO2 Content (g / L) 2.8 2.5 pH Value 4.4 4.3 Total Dissolved Solids (TDS) 600mg / L 580mg / L

[0060] III. Determination Form of Bitterness Substances (BU)

[0061] Sample Bitterness Substances (BU) Example 35 Comparative Example 40

[0062] IV. Conclusion

[0063] Based on the data in the sensory evaluation form, the main physical and chemical index test form and the determination form of bitterness substances, the following conclusions can be drawn:

[0064] Sensory evaluation: The examples performed excellently in terms of appearance, aroma, taste, mouthfeel and aftertaste, and the scores were significantly higher than those of the comparative examples, indicating that the hydrogen-rich treatment has a significant effect on improving the overall quality of the beer.

[0065] Physical and chemical indexes: The physical and chemical indexes such as alcohol content, original wort concentration, CO2 content, etc. of the examples meet the standards of high-quality beer, and some indexes may be optimized due to the hydrogen-rich treatment. Compared with the comparative examples, the physical and chemical indexes of the examples may be more balanced and stable.

[0066] Determination of bitterness substances: The bitterness substances of the examples are moderate, which not only retain the due bitterness characteristics of the beer but also avoid excessive bitterness. Compared with the comparative examples, the bitterness substances of the examples may be more in line with the taste preferences of consumers.

[0067] In summary, the hydrogen-rich craft beer preparation method proposed by the present invention has achieved remarkable effects in improving the flavor, taste and health benefits of the beer, and has been fully verified by experimental means such as sensory evaluation, physical and chemical index test and determination of bitterness substances.

[0068] 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.

[0069] 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 within the protection scope of the present invention patent.

Claims

1. A method for preparing hydrogen-rich craft beer, characterized in that: The following steps are involved: a) Malt preparation: Select high-quality barley, wash, soak, germinate and dry to obtain malt; b) Saccharification: After the malt is crushed, water is added according to a certain material-water ratio to perform protein rest and saccharification, and then the malt juice is filtered to obtain the malt juice; c) Boiling: Heat the wort to boiling and add hops during the boiling process; d) Cooling: Cool the boiled wort quickly; e) Fermentation: adding brewer's yeast to the cooled wort for fermentation; f) Hydrogen enrichment treatment: After the fermentation is completed, hydrogen is filled into the beer using a hydrogen filling device, while the beer is stirred and the pressure in the treatment container and the treatment time are controlled; g) Post-ripening: After the hydrogen enrichment treatment, the beer is post-ripened in a low temperature environment; h) Filtration and filling: After ripening, the beer is filtered and filled.

2. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the germination process, the temperature is 12-18° C., the humidity is 80%-90%, and the germination time is 5-7 days.

3. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the saccharification process, the material-water ratio is 1:4-1:5, the protein rest temperature is 50-60°C, the time is 30-40 minutes, and the saccharification temperature is 63-68°C, and the time is 60-90 minutes.

4. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the boiling process, the boiling time is 60-90 minutes, the amount of hops added is determined according to the flavor requirements of the beer, and the addition is divided into three stages: initial addition, middle addition and final addition.

5. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the fermentation process, the fermentation temperature is 18-22° C., the fermentation time is 7-10 days, and the yeast inoculation amount is 0.5%-1% of the volume of the wort.

6. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the hydrogen enrichment treatment, the purity of hydrogen is ≥99.99%, the pressure in the treatment container is 0.2-0.5 MPa, the stirring speed is 50-100 rpm, and the treatment time is 30-60 minutes.

7. The method for preparing hydrogen-rich craft beer according to claim 1, characterized in that: During the ripening process, the ripening temperature is 0-4° C. and the ripening time is 7-14 days.