Clear beer and production process thereof

Abstract

The invention relates to clarified beer and a production process thereof, and relates to the technical field of food processing, and the clarified beer comprises the following components in parts by mass: 15-20 parts of malt, 60-70 parts of water, 0.3-0.5 part of humulus lupulus, 6-10 parts of berry feed liquid, 0.08-0.12 part of compound enzyme microcapsules, 0.06-0.08 part of a first clarifying agent, 0.05-0.07 part of a second clarifying agent and 0.5-1 part of yeast. The production process comprises the following steps: crushing malt, adding warm water into the crushed malt, heating, adding compound enzyme microcapsules, stirring for reaction, carrying out two-step heating and heat preservation operation, adjusting the pH to be acidic, carrying out heat preservation stirring reaction, ending saccharification after a test is qualified, and filtering and refluxing to obtain malt wort; and adding the humulus lupulus into the wort, boiling, adding the first clarifying agent after boiling, adding yeast after cooling, fermenting, adding the berry feed liquid, cooling after fermentation, adding the second clarifying agent, standing, filtering and filling to obtain the clarified beer. The method has the effect of improving the clarity of beer.

Description

Technical Field

[0001] This application relates to the technical field of food processing, and in particular to a clarified beer and its production process. Background Art

[0002] As the alcoholic beverage with the longest history of mankind, beer has developed a huge industrial system after thousands of years of development. In recent years, China's beer production has continued to maintain a leading position globally. Traditional lager beer still dominates, but the upgrading of consumption has promoted category innovation, and the concept of "beer +" has given rise to a new track of flavored beer. The market share of Chinese-flavored beer and fruit pulp beer has increased significantly, showing strong market vitality.

[0003] However, the introduction of berry raw materials poses technical challenges to the production process. Its polyphenol content is significantly higher than that of traditional raw materials, and it is easy to form macromolecular aggregates with wort proteins during the saccharification process, resulting in the turbidity of the beer body exceeding the industry standard. The turbidity problem affects the sensory experience of consumers, leading to a significant increase in the return rate of fruit pulp beer, seriously restricting the improvement of product quality, so it needs to be improved. Summary of the Invention

[0004] In order to improve the clarity of beer, this application provides a clarified beer and its production process.

[0005] The clarified beer and its production process provided by this application adopt the following technical solutions: In the first aspect, the clarified beer provided by this application adopts the following technical solutions: A clarified beer includes the following components in parts by mass: Malt 15 - 20 parts Water 60 - 70 parts Hops 0.3 - 0.5 parts Berry liquid 6 - 10 parts Compound enzyme microcapsule 0.08 - 0.12 parts First clarifying agent 0.06 - 0.08 parts Second clarifying agent 0.05 - 0.07 parts Yeast 0.5 - 1 part.

[0006] Malt and water form a basic fermentation system. After being crushed, the malt is mixed with warm water to form a saccharification mash. The enzymes in the composite enzyme microcapsules are released step by step, efficiently decomposing β-glucan and protein in the malt, reducing the viscosity of the wort and increasing the content of fermentable sugars, degrading residual starch and polyphenol substances, and reducing the precursors of cold turbidity. Hops impart a refreshing bitterness to the wine body, retain terpene aroma substances, and form aroma layers. Anthocyanins and organic acids in the berry liquid not only provide natural color and sweet and sour taste to the wine body, but also inhibit oxidative browning. The first clarifier can remove proteins and adsorb polyphenol substances. The second clarifier can flocculate and precipitate to stabilize the foam. All kinds of materials cooperate synergistically, and finally the prepared beer has both high clarity and stable foam performance, with the fruity aroma and malt aroma being harmoniously integrated, and the wine body being mellow and refreshing.

[0007] Preferably, the preparation raw materials of the composite enzyme microcapsules include an outer wall material, an outer layer enzyme, an inner wall material, and an inner layer enzyme.

[0008] The composite enzyme microcapsule has a double-layer structure. The outer wall material and the inner wall material respectively encapsulate enzyme preparations with different functions, realizing the sequential control of enzyme activity and synergistic enhancement. The outer wall material is preferentially degraded in the temperature environment at the initial stage of saccharification, releasing the outer layer enzyme to preliminarily decompose macromolecular substances in the malt, reducing the viscosity of the wort and promoting the formation of fermentable sugars. The inner wall material gradually disintegrates in the later stage of saccharification, releasing the inner layer enzyme to further process the residual substrates and reducing the binding sites of proteins and polyphenols. This layered release mechanism effectively avoids the premature inactivation and mutual interference of enzyme preparations, significantly improves the saccharification efficiency and wort clarity, and at the same time reduces the formation of cold turbidity precursors, ultimately endowing the beer with higher clarity, stability, and refreshing taste.

[0009] Preferably, the preparation raw materials of the outer wall material include sodium alginate and gelatin, and the outer layer enzyme includes β-glucanase and acidic protease.

[0010] Sodium alginate and gelatin as the outer wall material have good film-forming properties and biocompatibility. At the initial stage of saccharification, with the increase in temperature and the change of the surrounding environment, the wall material composed of these two substances will gradually dissolve, timely releasing the β-glucanase and acidic protease encapsulated therein. β-Glucanase can specifically decompose the macromolecular polysaccharide β-glucan in the malt into small molecule sugars, reducing the viscosity of the malt juice and minimizing the impact on the subsequent filtration and clarification processes. Acidic protease mainly acts on the proteins in the malt, hydrolyzing them into small molecule peptides and amino acids, reducing the appearance of turbid substances formed by the combination of proteins and polyphenols. The two enzymes act synergistically, improving the clarity and filterability of the wort, and laying a foundation for brewing clear, bright, and high-quality beer subsequently.

[0011] Preferably, the inner wall material includes chitosan and sodium tripolyphosphate, and the inner layer enzyme includes polyphenol oxidase and β-amylase.

[0012] The inner wall material formed by chitosan and sodium tripolyphosphate has good stability and slow-release characteristics; in the early stage of saccharification, the inner wall material can effectively encapsulate polyphenol oxidase and β-amylase, preventing their premature release and interference or inactivation with the outer enzymes. As the saccharification process progresses to the later stage, changes in conditions such as temperature and pH prompt the gradual change of the inner wall material structure, thereby slowly releasing the internal enzymes; polyphenol oxidase can catalyze the oxidation reaction of polyphenolic substances in malt, converting the originally unstable polyphenols into more stable quinones and other substances. Polyphenols in malt are prone to binding with proteins to form macromolecular complexes, which is an important factor leading to cold turbidity in beer during storage. The conversion of polyphenols by polyphenol oxidase reduces the formation of this turbidity substance; β-amylase can specifically act on starch molecules, decomposing starch into small molecule sugars such as maltose, improving the utilization rate of starch, increasing the content of fermentable sugars, and also reducing the turbidity problem caused by starch; through the precise encapsulation and timely release of enzymes by the inner wall material, and the targeted treatment of polyphenols and starch by the inner enzymes, the clarity and stability of beer are improved.

[0013] Preferably, the composite enzyme microcapsules are prepared by the following steps: Dissolve chitosan to obtain a chitosan solution; add polyphenol oxidase and β-amylase to the chitosan solution, and after ultrasonic dispersion, obtain an inner layer mixture; drop the inner layer mixture into a sodium tripolyphosphate solution through a peristaltic pump, stir and react, and after centrifugation, wash to obtain inner layer microspheres; Dissolve sodium alginate to obtain a sodium alginate solution; add gelatin to the sodium alginate solution, stir and dissolve to obtain a mixed wall material solution; add β-glucanase and acid protease to the mixed wall material solution, and after ultrasonic dispersion, obtain an outer layer mixture; disperse the inner layer microspheres in the outer layer mixture, and after ultrasonic dispersion, obtain a mixture. Drop the mixture into a calcium chloride solution, filter after reaction to obtain double-layer microcapsules, and wash and freeze-dry the double-layer microcapsules to obtain composite enzyme microcapsules.

[0014] The composite enzyme microcapsules prepared according to the above steps can achieve precise embedding and sequential release of enzyme preparations, improving the clarity and fermentation efficiency of beer.

[0015] Preferably, the first clarifying agent includes citrus pectin and silica gel.

[0016] As an anionic polysaccharide, citrus pectin binds to proteins through charge neutralization to form a flocculent precipitate, effectively reducing the content of coagulable nitrogen; silica gel, as a porous adsorbent, specifically adsorbs polyphenolic substances and blocks their subsequent cross-linking reactions with proteins; the network structure formed after the two are compounded not only accelerates the sedimentation of macromolecular substances, but also reduces the loss of beer body flavor that may be caused by excessive addition of a single component. This dual mechanism enables the wort to have a low turbidity after filtration, while retaining the natural color and flavor substances of the beer, and finally endows the beer body with a translucent appearance and lasting colloidal stability.

[0017] Preferably, the mass ratio of the citrus pectin to the silica gel is 1:(2.5 - 3.5).

[0018] The first clarifying agent compounded according to the above mass ratio can effectively reduce the turbidity and retain the flavor substances of the beer.

[0019] Preferably, the second clarifying agent includes tea saponin and fenugreek gum.

[0020] As a natural triterpenoid saponin compound, the amphiphilic structure of tea saponin can encapsulate fine suspended particles in the beer body such as yeast fragments and polyphenol complexes, and form micelles through hydrophobic interaction to accelerate sedimentation; the galactomannan in fenugreek gum forms a three-dimensional network structure at low temperature, which not only captures colloidal substances to improve clarity, but also binds to proteins through hydrogen bonds to enhance foam elasticity; the synergistic effect of the two further reduces the turbidity of the beer, while improving the foam stability of the beer, and does not affect the original flavor profile of the beer body. While retaining the natural components of the beer body, through physical adsorption and biological macromolecule stabilization mechanisms, the shelf life of the beer is significantly extended and the drinking experience is improved.

[0021] Preferably, the mass ratio of the tea saponin to the fenugreek gum is 1:(1.8 - 2.2).

[0022] The second clarifying agent compounded according to the above mass ratio can effectively improve the clarity and foam stability of the beer.

[0023] In a second aspect, the present application provides a production process for clarified beer, adopting the following technical solution: A production process for clarified beer includes the following steps: Crush malt, add warm water to the crushed malt, add composite enzyme microcapsules after heating, stir and react, then perform two-step heating and heat preservation operations, adjust the pH to acidic, keep warm and stir and react, and end saccharification after the iodine test shows no blue reaction, and filter and reflux to obtain wort; Add hops to the wort prepared above, boil it, add the first clarifying agent after the boiling is completed, add yeast after cooling, ferment, add the berry liquid, cool down after the fermentation is completed, add the second clarifying agent, let it stand, and fill it after filtration to obtain a clarified beer.

[0024] Through precise control of the sequential release of enzymes, step-by-step clarification, and low-temperature fermentation, the beer prepared by the above solution has the characteristics of clear and bright body, harmonious integration of fruity and malt aroma, mellow and refreshing taste, and excellent stability; the double-layer structure of the composite enzyme microcapsule ensures the efficient decomposition of macromolecular substances and reduces the precursors of cold turbidity; the clarifying agents added step by step cooperate to remove proteins and polyphenols, and stabilize the foam at the same time; the low-temperature fermentation process retains the yeast activity and inhibits the generation of off-flavors, combined with the natural flavor of the berry liquid, finally forming a high-quality clarified beer with a long shelf life, delicate and persistent foam, and good biological stability and sensory quality.

[0025] In summary, this application includes at least one of the following beneficial technical effects: 1. Malt and water build a basic fermentation system. The malt is crushed and mixed with warm water to form a saccharification mash; the enzymes in the composite enzyme microcapsules are released step by step, efficiently decomposing β-glucan and protein in the malt, reducing the viscosity of the wort and increasing the content of fermentable sugars, degrading residual starch and polyphenol substances, and reducing the precursors of cold turbidity; hops impart a refreshing bitterness to the beer body, retain terpene aroma substances, and form aroma layers; anthocyanins and organic acids in the berry liquid not only provide natural color and sweet and sour taste to the beer body, but also inhibit oxidative browning; the first clarifying agent can remove proteins and adsorb polyphenol substances; the second clarifying agent can flocculate and precipitate to stabilize the foam; various materials cooperate with each other, and finally the beer prepared has both high clarity and stable foam performance, harmonious integration of fruity and malt aroma, and a mellow and refreshing beer body.

[0026] 2. The composite enzyme microcapsule has a double-layer structure. The outer wall material and the inner wall material respectively encapsulate enzyme preparations with different functions, realizing the sequential control of enzyme activity and synergistic effect; the outer wall material is preferentially degraded in the temperature environment at the initial stage of saccharification, releasing the outer layer of enzymes to preliminarily decompose macromolecular substances in the malt, reducing the viscosity of the wort and promoting the generation of fermentable sugars; the inner wall material gradually disintegrates in the later stage of saccharification, releasing the inner layer of enzymes to further process the residual substrates, reducing the binding sites of proteins and polyphenols; this layered release mechanism effectively avoids the premature inactivation and mutual interference of enzyme preparations, significantly improves the saccharification efficiency and wort clarity, and reduces the formation of cold turbidity precursors, finally endowing the beer with higher clarity, stability, and refreshing taste.

[0027] 3. By precisely controlling the sequential release of enzymes, stepwise clarification, and low-temperature fermentation, the resulting beer features a clear and bright body, a harmonious blend of fruity and malt aromas, a mellow and refreshing taste, and excellent stability. The double-layer structure of the composite enzyme microcapsules ensures the efficient decomposition of macromolecular substances, reducing the precursors of cold turbidity. The stepwise addition of clarifying agents synergistically removes proteins and polyphenols while stabilizing the foam. The low-temperature fermentation process retains yeast activity and inhibits the generation of off-flavors, combined with the natural flavor of the berry liquid, ultimately forming a high-quality clarified beer with a long shelf life, delicate and persistent foam, and both biological stability and good sensory quality. Detailed implementation mode

[0028] The embodiments of the present application disclose a clarified beer and its production process. The raw materials used in the present application can be obtained from commercially available raw materials unless otherwise specified. The following further elaborates on the present application in conjunction with the embodiments: Raw material description: Chitosan (CAS No.: 9012-76-4), Polyphenol oxidase (CAS No.: 9002-10-2), β-Amylase (CAS No.: 9000-91-3), Sodium tripolyphosphate (CAS No.: 7758-29-4), Sodium alginate (CAS No.: 9005-38-3), Gelatin (CAS No.: 9000-70-8), β-Glucanase (CAS No.: 9025-70-1), Acid protease (CAS No.: 9025-49-4), Citrus pectin (CAS No.: 9000-69-5), Silica gel (CAS No.: 112926-00-8), The yeast is Lager yeast, the berry liquid is composed of cherry pulp and mulberry pulp in a mass ratio of 3:1, Tea saponin (CAS No.: 8047-15-2), Fenugreek gum (CAS No.: 9000-40-2).

[0029] Example 1 Preparation of composite enzyme microcapsules Dissolve 40 g of chitosan in 2 L of 1% acetic acid aqueous solution, stir in a 40°C water bath until completely dissolved to obtain a chitosan solution; add 5.6 g of polyphenol oxidase and 37.5 g of β-amylase to the chitosan solution, and ultrasonically disperse for 5 min to obtain an inner layer mixture; drip the inner layer mixture into 5 L of 0.1 mol / L sodium tripolyphosphate aqueous solution, stir at a speed of 200 rpm at 4°C for 30 min, and wash with deionized water after centrifugation to obtain inner layer microspheres.

[0030] Dissolve 60 g of sodium alginate in 2 L of deionized water, heat to 50 °C, stir at a speed of 200 rpm until completely dissolved to obtain a sodium alginate solution; add 100 g of gelatin to the sodium alginate solution, stir at a speed of 200 rpm until completely dissolved, and cool to below 30 °C to obtain a mixed wall material solution; add 18.8 g of β-glucanase and 15 g of acid protease to the mixed wall material solution, ultrasonically disperse for 3 min to obtain an outer layer mixture; disperse the inner layer microspheres in the outer layer mixture, and the mass ratio of the inner layer microspheres to the outer layer mixture is 1:5, ultrasonically disperse for 3 min to obtain a mixture, drop the mixture into 5 L of 0.1 mol / L calcium chloride aqueous solution, react at 25 °C for 1 h, filter to obtain double-layer microcapsules, wash the double-layer microcapsules with deionized water, and freeze-dry at -20 °C to obtain composite enzyme microcapsules.

[0031] Prepare clarified beer Crush 15 kg of malt, put the crushed malt into a saccharification tank, add 60 kg of water at 45 °C, heat up to 55 °C at a rate of 0.5 °C / min, add 0.08 kg of composite enzyme microcapsules, stir at 55 °C at a speed of 60 rpm for 30 min, heat up to 63 °C at a rate of 1 °C / min, keep warm for 40 min, heat up to 72 °C at a rate of 1 °C / min, keep warm for 20 min, adjust the pH to 5.5 with lactic acid, stir at 72 °C at a speed of 60 rpm, and end saccharification after the iodine test shows no blue reaction, filter and reflux to obtain wort; Add 0.3 kg of hops to the wort prepared above. The hops are composed of bitter hops and fragrant hops with a mass ratio of 2:1. Boil for 1 h. The bitter hops are added at the beginning of boiling, and the fragrant hops are added 10 min before the end of boiling. After boiling is completed, add 0.06 kg of the first clarifying agent. The first clarifying agent is composed of citrus pectin and silica gel with a mass ratio of 1:2.5. After cooling to 15 °C, add 0.5 kg of yeast, ferment at 15 °C for 10 d, add 6 kg of berry liquid at 7 d, cool to 2 °C after fermentation is completed, add 0.05 kg of the second clarifying agent. The second clarifying agent is composed of saponin and fenugreek gum with a mass ratio of 1:1.8. After standing for 24 h, filter and fill to obtain clarified beer.

[0032] Example 2 Prepare composite enzyme microcapsules Dissolve 40 g of chitosan in 2 L of 1% acetic acid aqueous solution, stir in a water bath at 40 °C until completely dissolved to obtain a chitosan solution; add 5.6 g of polyphenol oxidase and 37.5 g of β-amylase to the chitosan solution, ultrasonically disperse for 5 min to obtain an inner layer mixture; drop the inner layer mixture into 5 L of 0.1 mol / L sodium tripolyphosphate aqueous solution through a peristaltic pump, stir at a speed of 200 rpm at 4 °C for 30 min, centrifuge and wash with deionized water to obtain inner layer microspheres.

[0033] Dissolve 60 g of sodium alginate in 2 L of deionized water, heat to 50 °C and stir at a speed of 200 rpm until completely dissolved to obtain a sodium alginate solution; add 100 g of gelatin to the sodium alginate solution, stir at a speed of 200 rpm until completely dissolved, and cool to below 30 °C to obtain a mixed wall material solution; add 18.8 g of β-glucanase and 15 g of acid protease to the mixed wall material solution, ultrasonically disperse for 3 min to obtain an outer layer mixture; disperse the inner layer microspheres in the outer layer mixture, and the mass ratio of the inner layer microspheres to the outer layer mixture is 1:5, ultrasonically disperse for 3 min to obtain a mixture, drop the mixture into 5 L of 0.1 mol / L calcium chloride aqueous solution, react at 25 °C for 1 h, filter to obtain double-layer microcapsules, wash the double-layer microcapsules with deionized water, and freeze-dry at -20 °C to obtain composite enzyme microcapsules.

[0034] Prepare clarified beer Crush 20 kg of malt, put the crushed malt into a saccharification tank, add 70 kg of water at 45 °C, heat up to 55 °C at a rate of 0.5 °C / min, add 0.12 kg of composite enzyme microcapsules, stir at 55 °C at a speed of 60 rpm for 30 min, heat up to 63 °C at a rate of 1 °C / min, keep warm for 40 min, heat up to 72 °C at a rate of 1 °C / min, keep warm for 20 min, adjust the pH to 5.5 with lactic acid, stir at 72 °C at a speed of 60 rpm, and end saccharification after the iodine test shows no blue reaction, filter and reflux to obtain wort; Add 0.5 kg of hops to the wort prepared above. The hops are composed of bitter hops and fragrant hops with a mass ratio of 2:1. Boil for 1 h. The bitter hops are added at the beginning of boiling, and the fragrant hops are added 10 min before the end of boiling. After boiling is completed, add 0.08 kg of the first clarifying agent. The first clarifying agent is composed of citrus pectin and silica gel with a mass ratio of 1:3.5. After cooling to 15 °C, add 1 kg of yeast, ferment at 15 °C for 10 d, add 10 kg of berry liquid at 7 d, cool to 2 °C after fermentation is completed, add 0.07 kg of the second clarifying agent. The second clarifying agent is composed of saponin and fenugreek gum with a mass ratio of 1:2.2. After standing for 24 h, filter and fill to obtain clarified beer.

[0035] Example 3 Prepare composite enzyme microcapsules Dissolve 40 g of chitosan in 2 L of 1% acetic acid aqueous solution, stir in a water bath at 40 °C until completely dissolved to obtain a chitosan solution; add 5.6 g of polyphenol oxidase and 37.5 g of β-amylase to the chitosan solution, and ultrasonically disperse for 5 min to obtain an inner layer mixture; drip the inner layer mixture into 5 L of 0.1 mol / L sodium tripolyphosphate aqueous solution through a peristaltic pump, stir at a speed of 200 rpm at 4 °C for 30 min, wash with deionized water after centrifugation to obtain inner layer microspheres.

[0036] Dissolve 60 g of sodium alginate in 2 L of deionized water, heat to 50 °C and stir at a speed of 200 rpm until completely dissolved to obtain a sodium alginate solution; add 100 g of gelatin to the sodium alginate solution, stir at a speed of 200 rpm until completely dissolved, and cool to below 30 °C to obtain a mixed wall material solution; add 18.8 g of β-glucanase and 15 g of acidic protease to the mixed wall material solution, ultrasonically disperse for 3 min to obtain an outer layer mixture; disperse the inner layer microspheres in the outer layer mixture, and the mass ratio of the inner layer microspheres to the outer layer mixture is 1:5, ultrasonically disperse for 3 min to obtain a mixture, drip the mixture into 5 L of 0.1 mol / L calcium chloride aqueous solution, react at 25 °C for 1 h, filter to obtain double-layer microcapsules, wash the double-layer microcapsules with deionized water, and freeze-dry at -20 °C to obtain composite enzyme microcapsules.

[0037] Prepare clarified beer Crush 17.5 kg of malt, put the crushed malt into a saccharification tank, add 65 kg of water at 45 °C, heat up to 55 °C at a rate of 0.5 °C / min, add 0.1 kg of composite enzyme microcapsules, stir at 55 °C at a speed of 60 rpm for 30 min, heat up to 63 °C at a rate of 1 °C / min, keep warm for 40 min, heat up to 72 °C at a rate of 1 °C / min, keep warm for 20 min, adjust the pH to 5.5 with lactic acid, stir at 72 °C at a speed of 60 rpm, and end saccharification after the iodine test shows no blue reaction, filter and reflux to obtain wort; Add 0.4 kg of hops to the wort prepared above. The hops are composed of bitter hops and fragrant hops with a mass ratio of 2:1. Boil for 1 h. The bitter hops are added at the beginning of boiling, and the fragrant hops are added 10 min before the end of boiling. After boiling is completed, add 0.07 kg of the first clarifying agent. The first clarifying agent is composed of citrus pectin and silica gel with a mass ratio of 1:3. After cooling to 15 °C, add 0.75 kg of yeast, ferment at 15 °C for 10 d, add 8 kg of berry liquid at 7 d, cool down to 2 °C after fermentation is completed, add 0.06 kg of the second clarifying agent. The second clarifying agent is composed of tea saponin and fenugreek gum with a mass ratio of 1:2. After standing for 24 h, filter and fill to obtain clarified beer.

[0038] Example 4 Example 4 is based on Example 3. The difference between Example 4 and Example 3 is only that acid protease is not added to the outer layer enzyme in Example 4.

[0039] Example 5 Example 5 is based on Example 3. The difference between Example 5 and Example 3 is only that gelatin is not added to the outer layer wall material in Example 5.

[0040] Example 6 Example 6 is based on Example 3. The difference between Example 6 and Example 3 is only that polyphenol oxidase is not added to the inner layer enzyme in Example 6.

[0041] Example 7 Example 7 is based on Example 3. The difference between Example 7 and Example 3 is only that sodium tripolyphosphate is not added to the inner layer wall material in Example 7.

[0042] Example 8 Example 8 is based on Example 3. The difference between Example 8 and Example 3 is only that the mass ratio of citrus pectin to silica gel is 1:2 in Example 8.

[0043] Example 9 Example 9 is based on Example 3. The difference between Example 9 and Example 3 is only that the mass ratio of citrus pectin to silica gel is 1:4 in Example 9.

[0044] Example 10 Example 10 is based on Example 3. The difference between Example 10 and Example 3 is only that the mass ratio of tea saponin to fenugreek gum is 1:1.5 in Example 10.

[0045] Example 11 Example 11 is based on Example 3. The difference between Example 11 and Example 3 is only that the mass ratio of tea saponin to fenugreek gum is 1:2.5 in Example 11.

[0046] Comparative Example 1 Comparative Example 1 is based on Example 3. The difference between Comparative Example 1 and Example 3 is only that the composite enzyme microcapsule is replaced with β-glucanase, acid protease, polyphenol oxidase and β-amylase with the same enzyme content as in the microcapsule in Comparative Example 1.

[0047] Comparative Example 2 Comparative Example 2 is based on Example 3. The difference between Comparative Example 2 and Example 3 is only that the first clarifying agent is not added in Comparative Example 2.

[0048] Comparative Example 3 Comparative Example 3 is based on Example 3. The difference between Comparative Example 3 and Example 3 is only that the second clarifying agent is not added in Comparative Example 3.

[0049] Performance detection test (1) Select "GB4928-2008 Beer Analysis Method" as the standard. Inject the sample into the EBC standard turbidity tube, and use a turbidimeter to measure the turbidity. Each sample is measured three times, and the average value is taken after measurement. The results are recorded in Table 1.

[0050] (2) Transmittance test: After degassing the sample, inject it into a cuvette, and use a spectrophotometer to measure and calculate the transmittance at a wavelength of 430 nm. Each sample is measured three times, and the average value is taken after measurement. The results are recorded in Table 1.

[0051] Table 1 Detection results of beer clarity Test Results Turbidity (EBC) Transmittance (%) Example 1 0.4 95.7 Example 2 0.4 95.9 Example 3 0.3 96.1 Example 4 0.6 94.8 Example 5 0.5 95.2 Example 6 0.6 94.9 Example 7 0.7 93.8 Example 8 0.5 95.3 Example 9 0.4 95.8 Example 10 0.4 95.6 Example 11 0.4 95.5 Comparative Example 1 1.1 92.4 Comparative Example 2 0.9 92.6 Comparative Example 3 0.7 94.1 As can be seen from Table 1, the turbidity of Examples 1-3 is less than 0.4 EBC, and the transmittance is greater than 95.7%. Thus, it can be seen that the beer prepared in this application has good clarity.

[0052] As can be seen from Table 1, the differences between Examples 4 and 5 and Example 3 are only as follows: in Example 4, acid protease is not added to the outer layer enzyme, and in Example 5, gelatin is not added to the outer layer wall material. Compared with Example 3, the clarity of Examples 4 and 5 has decreased; this is because the absence of acid protease leads to incomplete decomposition of proteins in malt, and the residual proteins combine with polyphenols to form macromolecular complexes, increasing the turbidity of the wine body and decreasing the transmittance; the absence of gelatin reduces the structural stability of the outer layer wall material, the enzyme preparation competes for the active sites, weakens the saccharification efficiency, resulting in partial β-glucan residue and affecting the clarity.

[0053] As can be seen from Table 1, the differences between Examples 6 and 7 and Example 3 are only as follows: in Example 6, polyphenol oxidase is not added to the inner layer enzyme, and in Example 7, sodium tripolyphosphate is not added to the inner layer wall material. Compared with Example 3, the clarity of Examples 6 and 7 has decreased; this is because the absence of polyphenol oxidase leads to ineffective oxidation of polyphenolic substances in malt, and the residual polyphenols are easily combined with proteins to form cold turbidity precursors, increasing the turbidity; the absence of sodium tripolyphosphate makes the inner layer microsphere structure loose, the β-amylase is released in advance, competes with the outer layer enzyme, and at the same time the embedding efficiency of polyphenol oxidase decreases, increasing the residue of starch and polyphenols, and significantly increasing the turbidity.

[0054] As can be seen from Table 1, the differences between Examples 8 and 9 and Example 3 are only as follows: in Example 8, the mass ratio of citrus pectin to silica gel is 1:2, and in Example 9, the mass ratio of citrus pectin to silica gel is 1:4. Compared with Example 3, the performance slightly decreases; the change in the ratio between the two affects the clarity, and at the same time affects the content of flavor substances. After breaking the optimal range, the quality of the beer slightly decreases.

[0055] As can be seen from Table 1, the differences between Example 10, Example 11 and Example 3 are only as follows: in Example 10, the mass ratio of tea saponin to fenugreek gum is 1:1.5; in Example 11, the mass ratio of tea saponin to fenugreek gum is 1:2.5. Compared with Example 3, the clarity of Example 10 and Example 11 decreases slightly. This is because a decrease in the proportion of fenugreek gum will weaken the formation of the flocculation network, and the removal efficiency of fine suspended particles will decrease; an excessive proportion of fenugreek gum will lead to an increase in the viscosity of the wine body, affecting the clarity.

[0056] As can be seen from Table 1, the difference between Comparative Example 1 and Example 3 is only that: in Comparative Example 1, the composite enzyme microcapsule is replaced with an equal content of β-glucanase, acid protease, polyphenol oxidase and β-amylase. Compared with Example 3, the clarity of Comparative Example 1 decreases significantly. This is because free enzymes are easily inactivated at high temperatures, and direct contact between the inner layer enzyme and the outer layer enzyme will produce antagonistic effects, resulting in a significant decrease in saccharification efficiency and clarity, and a significant increase in the turbidity of the wine body.

[0057] As can be seen from Table 1, the difference between Comparative Example 2 and Example 3 is only that: in Comparative Example 2, the first clarifying agent is not added. Compared with Example 3, the clarity of Comparative Example 2 decreases significantly. This is because the absence of citrus pectin and silica gel leads to an increase in the residual amounts of proteins and polyphenols, deteriorating the colloidal stability and worsening the clarity of the beer.

[0058] As can be seen from Table 1, the difference between Comparative Example 3 and Example 3 is only that: in Comparative Example 3, the second clarifying agent is not added. Compared with Example 3, the clarity of Comparative Example 3 decreases significantly. This is because the absence of tea saponin and fenugreek gum makes it impossible to effectively flocculate suspended particles in the post-ripening stage, resulting in an increase in turbidity and a decrease in light transmittance.

[0059] This specific embodiment is only an interpretation of the present application, and it does not limit the present application. Through the above description, relevant staff can make various changes and modifications completely within the scope not deviating from the technical idea of this application. The technical scope of this application is not limited to the content in the specification, and its technical scope must be determined according to the scope of the claims.

Claims

1. A clarified beer, characterized in that: Comprising the following components in parts by mass: Malted barley 15 - 20 parts Water 60 - 70 parts Hops 0.3 - 0.5 part Berry liquid 6 - 10 parts Complex enzyme microcapsule 0.08 - 0.12 part First clarifying agent 0.06 - 0.08 part Second clarifying agent 0.05 - 0.07 part Yeast 0.5 - 1 part.

2. A clarified beer according to claim 1, wherein: The preparation raw materials of the complex enzyme microcapsule include an outer wall material, an outer layer enzyme, an inner wall material, and an inner layer enzyme.

3. A clarified beer according to claim 2, characterized in that: The preparation raw materials of the outer wall material include sodium alginate and gelatin, and the outer layer enzyme includes β - glucanase and acid protease.

4. A clarified beer according to claim 3, wherein: The inner wall material includes chitosan and sodium tripolyphosphate, and the inner layer enzyme includes polyphenol oxidase and β - amylase.

5. A clarified beer according to claim 4, characterized in that: The complex enzyme microcapsule is prepared by the following steps: Dissolve chitosan to obtain a chitosan solution; add polyphenol oxidase and β - amylase to the chitosan solution, after ultrasonic dispersion, obtain an inner layer mixture; drop the inner layer mixture into a sodium tripolyphosphate solution through a peristaltic pump, stir and react, wash after centrifugation to obtain inner layer microspheres; Dissolve sodium alginate to obtain a sodium alginate solution; Add gelatin to the sodium alginate solution, stir and dissolve to obtain a mixed wall material solution; add β - glucanase and acid protease to the mixed wall material solution, after ultrasonic dispersion, obtain an outer layer mixture; disperse the inner layer microspheres in the outer layer mixture, after ultrasonic dispersion, obtain a mixture, drop the mixture into a calcium chloride solution, filter after reaction to obtain double - layer microcapsules, wash the double - layer microcapsules and then freeze - dry to obtain the complex enzyme microcapsules.

6. A clarified beer according to claim 1, wherein: The first clarifying agent includes citrus pectin and silica gel.

7. A clarified beer according to claim 6, wherein: The mass ratio of the citrus pectin to the silica gel is 1:(2.5 - 3.5).

8. A clarified beer according to claim 1, characterized in that: The second clarifying agent includes tea saponin and fenugreek gum.

9. A clarified beer according to claim 8, wherein: The mass ratio of the tea saponin to the fenugreek gum is 1:(1.8 - 2.2).

10. A production process for a clarified beer as described in any one of claims 1-9, characterized in that: Including the following steps: Crush malted barley, add warm water to the crushed malted barley, add the complex enzyme microcapsule after heating, stir and react, perform two - step heating and heat - preservation operations, adjust the pH to acidic, keep warm and stir and react, end saccharification after the iodine test shows no blue reaction, filter and reflux to obtain wort; Add hops to the wort prepared above, boil, add the first clarifying agent after boiling is completed, add yeast after cooling, perform fermentation, add the berry liquid, cool down after fermentation is completed, add the second clarifying agent, let it stand, filter and then fill to obtain clarified beer.