Ginger original pulp beer and preparation method thereof

Abstract

The invention discloses raw ginger pulp beer and a preparation method thereof, and relates to the technical field of fermented food processing. The preparation method comprises the following steps: taking dried ginger powder obtained by hot air drying treatment and malt as raw materials, carrying out infiltration, crushing, saccharification, filtration and grain washing, boiling, cooling precipitation, oxygen introduction and fermentation on the malt to obtain beer fermentation liquor, adding the dried ginger powder into the beer fermentation liquor, and carrying out temperature-controlled fermentation to obtain the raw ginger pulp beer. The dried ginger powder is added into the beer fermentation liquor for secondary fermentation, so that the fermentation degree, the oxidation resistance and the content of volatile aromatic substances such as ethyl acetate and isoamyl alcohol of the beer are improved, the alcohol-ester ratio is reduced, the phenomenon of head-on after drinking is avoided, and the prepared original pulp beer is mellow in taste, harmonious in fragrance and good in typicality.

Description

Technical Field

[0001] The invention relates to the technical field of fermented food processing, in particular to ginger puree beer and a preparation method thereof. Background Art

[0002] Beer is one of the most widely consumed alcoholic beverages in the world. Raw beer, an unfiltered, unpasteurized beer, preserves its freshness after fermentation. It contains a high level of active yeast and protein, and boasts a cloudy appearance, rich taste, and distinct flavor, making it widely popular among consumers. Raw beer's flavor and functionality can be enhanced through innovative raw material innovation and optimized brewing technology, helping it stand out in the fiercely competitive market and meet diverse consumer demands.

[0003] Ginger, a perennial herb belonging to the Zingiberaceae family, is rich in a variety of functional active ingredients, including gingerol, ginger essential oil, amino acids, and polysaccharides. It possesses multiple health benefits, including antioxidant, anti-inflammatory, antibacterial, and immunomodulatory properties. However, fresh ginger has a high moisture content and is prone to water loss during storage, resulting in decreased product quality and reduced economic benefits (Pujiati et al., 2022). Therefore, processing methods such as drying, pickling, steaming, candiing, and direct fermentation can significantly reduce postharvest nutritional losses in ginger. As a flavor enhancer and nutritional supplement, ginger is currently widely used in various food processing applications. For example, the addition of ginger imparts a unique flavor to beverages, including a refreshing citrus aroma and a sweet, spicy taste (Pujiati & Prafitasari, 2022).

[0004] In the prior art, adding freeze-dried ginger powder to boiling wort to prepare cloudy wheat beer can significantly improve the antioxidant activity and oxidative stability of beer (Li Songying et al., 2023), but the fermentation degree of wheat beer prepared by this method is only 61.4±0.3%. The content of dimethyl sulfide (DMS) is significantly increased, causing the beer to exhibit undesirable flavor characteristics such as "raw wine taste", "rotten vegetable taste" and "boiled corn taste". The aroma of beer fermented by adding ginger juice directly to wort is pleasant (Zhao Qian et al., 2022), but the dilution effect of adding ginger juice causes the taste of beer to decrease and the stability to deteriorate. When the ginger residue after juicing is added during the malt saccharification process and then the ginger juice is added during the wort fermentation process, the antioxidant capacity of the fermented beer (industrial beer) is significantly improved and the flavor stability is enhanced (Zhang Shimin et al., 2005), but the research results show that the addition of ginger residue and ginger juice has no significant effect on the fermentation ability of yeast, and this method does not affect the fermentation degree of beer. Summary of the Invention

[0005] In view of the above-mentioned prior art, the present invention provides a method for preparing ginger raw beer. The method of the present invention uses dried ginger powder and malt obtained by hot air drying as raw materials. The malt is subjected to the steps of infiltration, crushing, saccharification, filtration and washing, boiling, cooling and precipitation, oxygenation and fermentation to obtain beer fermentation liquid. The dried ginger powder is then added to the beer fermentation liquid for temperature-controlled fermentation to obtain ginger raw beer. Adding dried ginger powder to the beer fermentation liquid can not only improve the fermentation degree, antioxidant capacity and organic acid content of the beer, but also reduce the alcohol-ester ratio, greatly reducing the occurrence of the "headiness" phenomenon after drinking raw beer (Hu Huayong, 2021).

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] A first aspect of the present invention provides a method for preparing ginger beer, comprising the following steps:

[0008] (1) Drying ginger slices with hot air to obtain dried ginger slices, and grinding and sieving the dried ginger slices to obtain dried ginger powder.

[0009] (2) The beer malt is soaked, crushed, saccharified, filtered, washed, boiled, cooled, precipitated and oxygenated to obtain a fixed wort; yeast is inoculated into the fixed wort and fermented at controlled temperature to obtain a beer fermentation liquid;

[0010] (3) Adding dried ginger powder to the beer fermentation liquid for secondary fermentation, after the fermentation is completed, the mixture is post-ripened, cooled and the yeast is discharged, thereby obtaining ginger raw beer.

[0011] Preferably, in step (1), the hot air drying treatment conditions are a drying temperature of 50±5°C and a loading amount of 2-4 g / cm 3 , wind speed 1.0-3.0m / s, speed of the loading box 5-10r / min, drying time 12-24h, relative humidity 15%-20%.

[0012] Preferably, in step (1), the moisture content of the dried ginger slices is ≤12%, and the particle size of the dried ginger powder is ≤0.3 mm.

[0013] Preferably, in step (2), the beer malt is obtained by mixing barley malt and wheat malt in a mass ratio of (10-5):(0-5); the material-liquid ratio of beer malt to water is 1 kg:(3-5.5) L.

[0014] Preferably, in step (2), beer malt saccharification adopts segmented heating, and the specific parameters are set as follows:

[0015] The feeding temperature is 40-45℃, and the temperature is kept warm for 30-40min; the temperature is raised to 50-60℃, and the temperature is kept warm for 50-60min; the temperature is raised to 65-72℃, and the temperature is kept warm for 30-50min; the temperature is raised to 78-82℃, and the temperature is kept warm until the iodine reaction disappears.

[0016] Preferably, in step (2), the slop washing process is carried out in 2-3 times, and the temperature of the slop washing water during the two washing processes is 80-82°C.

[0017] Preferably, in step (2), the specific operation during the boiling process is: mixing the first wort obtained by refluxing the mash and the second wort obtained by washing the lees, and then boiling; adding hops twice, 10-15 minutes after the start of boiling and 20-25 minutes before the end of boiling.

[0018] Furthermore, the total amount of hops added is 0.6-1.2 g / L.

[0019] Preferably, in step (2), the cooling temperature is 18-20°C.

[0020] Preferably, in step (2), the concentration of the shaped wort is 6-16°P.

[0021] Preferably, in step (2), yeast is inoculated into the shaped wort, and the number of yeast cells in the shaped wort is ≥ (4.5-5.5)×10 6 / mL of fixed wort.

[0022] Preferably, in step (2), the fermentation temperature is 18-20° C., and the fermentation time is ≥10 h.

[0023] Preferably, in step (2), the number of yeast cells in the beer fermentation broth is ≥ (0.8-1.2) × 10 7 / mL beer fermentation broth.

[0024] Preferably, in step (3), the ratio of dry ginger powder to beer fermentation liquid is (0.5-10) g:1 L.

[0025] Preferably, in step (3), during the secondary fermentation of beer, the fermentation temperature is 18-22° C. and the fermentation time is 5-7 days.

[0026] Preferably, in step (3), the temperature is lowered to -1 to 5°C.

[0027] The second aspect of the present invention provides ginger beer obtained by the above-mentioned preparation method.

[0028] Beneficial effects of the present invention:

[0029] 1. Compared to fresh ginger, hot-air drying reduces the moisture content of ginger to meet food safety requirements, effectively extending the storage life of dried ginger slices and ensuring year-round supply of ginger beer raw materials. This significantly improves ginger quality stability and reduces storage costs. During the hot-air drying process, protein degradation and the Maillard reaction significantly increase the volatile flavor compounds in the dried ginger powder, accumulating a large amount of phenolic compounds. This significantly enhances the flavor and nutritional value, which is then carried over into the raw beer.

[0030] 2. The sugars in dried ginger powder can provide a sufficient carbon source for brewer's yeast, promote yeast metabolism, increase the efficiency of converting fermentable sugars into alcohol, and synergize with phenolic substances to increase the fermentation degree of beer. Specifically, after adding dried ginger powder, the fermentation degree of raw beer can be significantly increased to over 66%. In addition, the use of low-temperature fermentation and extraction methods to transfer the active ingredients in ginger to the raw beer can effectively avoid the flavor defects caused by hot extraction in similar studies and the dilution effect of adding fresh ginger juice on the beer.

[0031] 3. Adding dried ginger powder to raw beer preparation can improve the antioxidant capacity of ginger raw beer and reduce its alcohol-ester ratio, making the raw beer taste mellower, the aroma more harmonious, and the typicality better. Specifically, compared with beer without dried ginger powder, the antioxidant capacity of raw beer with dried ginger powder increased by 9.20%, the content of aromatic substances such as ethyl acetate and isoamyl alcohol increased by 22.26%, and the alcohol-ester ratio decreased by 6.25%, which can effectively reduce the occurrence of "getting drunk" phenomenon after drinking (Hu Huayong, 2021). BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 : Changes of wort concentration during the fermentation of ginger beer.

[0033] Figure 2 : Comparison of antioxidant capacity of ginger puree beer.

[0034] Figure 3 : Sensory evaluation results of ginger beer. DETAILED DESCRIPTION

[0035] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present application belongs.

[0036] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0037] Prior art has been used to produce ginger-flavored beer by adding freeze-dried ginger powder, fresh ginger residue, and ginger juice. However, the addition of freeze-dried ginger increases the DMS content in the raw beer, leading to unpleasant flavors. Furthermore, the addition of ginger residue and ginger juice slows yeast metabolism and reduces the fermentation degree of the beer.

[0038] To address the above issues, the present invention provides a ginger beer and a preparation method thereof. Specifically, malt is soaked, crushed, saccharified, filtered, washed, boiled, cooled, precipitated, and aerated to obtain a fixed wort. Yeast is then inoculated into the fixed wort for fermentation to obtain a beer broth. Dried ginger powder is then added to the beer broth for secondary fermentation to obtain the ginger beer.

[0039] Hot air drying of ginger can increase the volatile flavor compounds in dried ginger powder. Hot air drying significantly increases the content of terpenes, ethyl acetate, and nerol in the dried ginger powder, giving beer a typical ginger flavor while balancing the bitterness of the beer. Furthermore, adding different ginger products can affect the fermentation degree of beer. Compared to fresh ginger, the hot air drying of ginger in the present invention significantly increases the content of phenolic compounds (such as gingerol and shogaol) in the dried ginger powder. The sugars in the dried ginger powder provide an additional carbon source for yeast, synergistically enhancing the yeast's ability to metabolize sugars into alcohol, thereby increasing the fermentation degree of beer. Furthermore, the accumulation of phenolic compounds can influence the Ehrlich pathway, promoting yeast's metabolism of amino acids to alcohols and esters, reducing the alcohol-ester ratio and reducing the "heady" phenomenon after drinking (Da-Silva et al., 2023).

[0040] The experimental materials used in the examples of the present invention are all conventional experimental materials in the art and can be purchased through commercial channels.

[0041] In the present invention, barley malt was purchased from Shandong Luzhong Beer Raw Materials Co., Ltd., wheat malt was purchased from Yuehai Yongshuntai (Changle) Malt Co., Ltd., Qingdao Dahua and AEB yeast were purchased from Zibo Tasman Brewing Raw Materials Co., Ltd., and ginger was a commercially available agricultural product.

[0042] Example 1: Preparation of ginger beer

[0043] (1) Fresh, mature, disease-free and rot-free ginger is taken, washed with circulating water, drained and sliced, and the fresh ginger slices are dried to a moisture content of 10% using a hot air drying method to obtain dried ginger slices; the dried ginger slices are crushed and sieved to obtain dried ginger powder with a particle size of 0.30 mm.

[0044] During the hot air drying process, the drying temperature is 50°C and the loading amount of ginger slices is 3g / cm 3 , hot air speed 2m / s, speed set to 8r / min, drying time is 24h, and relative humidity of the drying environment is 18%.

[0045] (2) Malt crushing and saccharification: barley malt and wheat malt are mixed in a mass ratio of 6:4, soaked with water and then crushed. Then they are added to the saccharification pot for saccharification. The ratio of malt to saccharification water is 1kg:4L. The saccharification parameters are as follows: the feeding temperature is 45℃ and kept warm for 35min; the temperature is raised to 52℃ and kept warm for 55min; then the temperature is raised to 65℃ and kept warm for 50min. Finally, the temperature is raised to 78℃ and kept warm until the iodine reaction disappears and saccharification is terminated to obtain saccharified mash.

[0046] The saccharified mash is filtered by the mash reflux method to obtain the first wort; the temperature of the slop washing water is 80℃, and the slop washing water is added according to the concentration requirements of the fixed wort. The slop is washed twice and the two worts are combined to obtain the second wort.

[0047] (3) Wort boiling and hop addition: pump the first wort and the second wort into the boiling pot and mix them evenly. Boil them and add hops twice, 15 minutes after the start of boiling and 20 minutes before the end of boiling. The amount of hops used is 0.6g / L. Boil until the concentration of the fixed wort is required.

[0048] (4) Wort cooling and inoculation: Boil the wort and swirl it to remove the heat coagulant and hop grains, cool it to 20°C, and pass it through sterile air to obtain the target concentration of fixed wort; activate the AEB yeast and inoculate it into the fixed wort to ensure that the yeast cell count in the fixed wort is 5×10 6 The wort was continuously aerated and fermented at 20 °C for 12 h to obtain beer fermentation liquid, wherein the number of yeast cells in the beer fermentation liquid was 1×10 7 / mL fermentation broth.

[0049] (5) The dried ginger powder was sterilized non-thermally. Under aseptic conditions, 5 g / L was added to the beer fermentation liquid. The fermentation was controlled at 20°C until the alcohol fermentation was completed. The dried ginger powder was sealed and matured for 6 days. The temperature was then lowered to 0°C. After all quality indicators were qualified, the yeast was removed to obtain the ginger beer.

[0050] Example 2:

[0051] (1) Fresh, mature, disease-free and rot-free ginger is taken, washed with circulating water, drained and sliced, and the fresh ginger slices are dried to a moisture content of 10% using a hot air drying method to obtain dried ginger slices; the dried ginger slices are crushed and sieved to obtain dried ginger powder with a particle size of 0.30 mm.

[0052] The hot air drying process was carried out at a drying temperature of 50°C and a loading capacity of 3 g / cm 3 , hot air speed 2m / s, speed set to 8r / min, drying time is 24h, and relative humidity of the drying environment is 18%.

[0053] (2) Malt crushing and saccharification: barley malt and wheat malt are mixed in a mass ratio of 6:4, soaked with water and then crushed. Then they are added to the saccharification pot for saccharification. The ratio of malt to saccharification water is 1kg:4L. The saccharification parameters are as follows: the feeding temperature is 45℃ and kept warm for 35min; the temperature is raised to 52℃ and kept warm for 55min; then the temperature is raised to 65℃ and kept warm for 50min. Finally, the temperature is raised to 78℃ and kept warm until the iodine reaction disappears and saccharification is terminated to obtain saccharified mash.

[0054] The saccharified mash is filtered by the mash reflux method to obtain the first wort; the temperature of the slop washing water is 80℃, and the slop washing water is added according to the concentration requirements of the fixed wort. The slop is washed twice and the two worts are combined to obtain the second wort.

[0055] (3) Wort boiling and hop addition: pump the first wort and the second wort into the boiling pot and mix them evenly. Boil them and add hops twice, 15 minutes after the start of boiling and 20 minutes before the end of boiling. The amount of hops used is 0.6g / L. Boil until the concentration of the fixed wort is required.

[0056] (4) Wort cooling and inoculation: Boil the wort and swirl it to remove the heat coagulant and hop grains, cool it to 20°C, and pass it through sterile air to obtain the target concentration of wort; activate the AEB yeast and inoculate it into the wort to ensure that the yeast cell count in the wort is 5.5×10 6 The wort was continuously aerated and fermented at 20°C for 12 h to obtain beer fermentation broth, in which the number of yeast cells in the beer fermentation broth was 1.1×10 7 / mL fermentation broth.

[0057] (5) The dried ginger powder was sterilized non-thermally. Under aseptic conditions, 1.0 g / L was added to the beer fermentation liquid. The fermentation was controlled at 20°C until the alcohol fermentation was completed. The dried ginger powder was sealed and matured for 6 days. The temperature was then lowered to 0°C. After all quality indicators were qualified, the yeast was removed to obtain the ginger beer.

[0058] Comparative Example 1:

[0059] The difference between this comparative example and Example 1 is that ginger is not added during the preparation of the raw beer. The specific preparation method is as follows:

[0060] Beer fermentation liquid was prepared according to the method in Example 1, and then the beer fermentation liquid was fermented at a controlled temperature of 20° C. until the alcohol fermentation was completed, sealed and matured for 6 days, and cooled to 0° C. After all quality indicators were qualified, yeast was removed to obtain ginger raw beer.

[0061] Comparative Example 2:

[0062] The difference between this comparative example and Example 1 is that fresh ginger pieces are used instead of dried ginger powder in the preparation of ginger puree beer. The specific preparation method is as follows:

[0063] (1) Take fresh, mature ginger without disease spots or rot, and cut it into 0.2cm×0.2cm fresh ginger pieces.

[0064] (2) Beer fermentation liquid was prepared according to the method in Example 1. Fresh ginger pieces were subjected to non-thermal sterilization treatment and added to the beer fermentation liquid at a dosage of 5 g / L under aseptic conditions. The fermentation was controlled at 20°C until the alcohol fermentation was completed. The fermentation was sealed and matured for 6 days, then cooled to 0°C. After all quality indicators were qualified, the yeast was removed to obtain ginger raw beer.

[0065] Test Example 1:

[0066] The results of measuring the volatile substance content in the fresh ginger pieces and the dried ginger powder prepared in Example 1 of the present invention are shown in Table 1.

[0067] Table 1 Comparison of volatile matter content in fresh ginger and dried ginger powder

[0068]

[0069]

[0070] As shown in Table 1, the dried ginger powder produced by hot air drying in the present invention contains higher levels of volatile components such as ethyl acetate, linalool, α-pinene, β-bisabolene, β-curcumene, and nerol compared to fresh ginger slices. Terpenes such as β-curcumene and α-pinene primarily impart a typical gingery, pungent, resinous aroma, while ethyl acetate and nerol impart refreshing citrus and apple notes, effectively balancing the bitterness of beer and enhancing the depth of the beer's flavor. Table 1 also shows that the total amount of phenolic compounds in the sliced ginger is significantly higher than that in fresh ginger.

[0071] Test Example 2:

[0072] The physical and chemical properties, volatile flavor compounds, sugar reduction rate and antioxidant capacity of the raw beer prepared in Example 1-2 and Comparative Example 1-2 were measured according to the steps in the beer analysis method of GB / T 4928-2008. The results are shown in Tables 2-3 and Figure 1-2 shown.

[0073] The calculation formula of true fermentation degree (RDF) is:

[0074] RDF=100×(2.0665×A) / (2.0665×A+Z);

[0075] Where,

[0076] A is the alcohol content of the sample, %;

[0077] Z is the true concentration of the sample, expressed in degrees Plato or mass fraction (°P or %).

[0078] Table 2 Physical and chemical qualities of ginger beer

[0079]

[0080] As can be seen from Table 2, compared with Comparative Examples 1 and 2, the ginger raw beer prepared in Examples 1-2 has higher alcohol content and fermentation degree, and lower reducing sugar and total sugar contents. This shows that the addition of dried ginger powder promotes the fermentation process of raw beer and the ability of brewer's yeast to convert fermentable sugars.

[0081] Table 3 Comparison of volatile flavor compound content in ginger beer

[0082]

[0083] It can be seen from Table 3 that compared with Comparative Examples 1 and 2, the total amount of volatile flavor substances in the raw beer obtained in Examples 1 and 2 is higher. The alcohol-ester ratio of the raw beer obtained in Example 1 is the lowest, Example 2 and Comparative Example 1 are twice as low, and Comparative Example 2 is the highest. This shows that the addition of dried ginger powder can not only enhance the flavor characteristics of the raw beer, but also help to reduce the alcohol-ester ratio of the raw beer and reduce the occurrence of the "heady" phenomenon after drinking (Hu Huayong, 2021).

[0084] pass Figure 1 It can be seen that compared with Comparative Examples 1 and 2, the decrease rate of the original wort concentration in Examples 1 and 2 is faster, indicating that the addition of dried ginger powder can enhance the rate of metabolism of fermentable sugars by raw beer yeast, shorten the fermentation time of ginger beer, and save energy and reduce consumption.

[0085] pass Figure 2 It can be seen that compared with Comparative Examples 1 and 2, the antioxidant capacity of the ginger raw beer in Examples 1 and 2 is stronger, indicating that the addition of dried ginger powder can enhance the antioxidant capacity of raw beer and give the raw beer better functionality.

[0086] Test Example 3:

[0087] With reference to GB / T 4928-2008 "Beer Analysis Method", the raw beer samples in Example 1-2 and Comparative Example 1-2 were scored. The results are as follows: Figure 3 shown.

[0088] Depend on Figure 3 It can be seen that after adding dried ginger powder, the taste of the raw beer is mellower, the aroma is more coordinated, the taste is purer and softer, and the typicality is better. Among them, the ginger raw beer obtained in Example 1 has the highest comprehensive sensory score.

[0089] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A method for preparing ginger beer, characterized in that: The main steps include: (1) Drying ginger slices with hot air to obtain dried ginger slices, and grinding and sieving the dried ginger slices to obtain dried ginger powder. (2) The beer malt is soaked, crushed, saccharified, filtered, washed, boiled, cooled, precipitated and oxygenated to obtain a fixed wort; yeast is inoculated into the fixed wort and fermented at controlled temperature to obtain a beer fermentation liquid; (3) Adding dried ginger powder to the beer fermentation liquid for secondary fermentation, after the fermentation is completed, the mixture is post-ripened, cooled and the yeast is discharged, thereby obtaining ginger raw beer.

2. The method for preparing ginger puree beer as claimed in claim 1, wherein In step (1), the drying temperature during the hot air drying process is 50±5°C, and the loading amount of the ginger slices is 2-4g / cm 3 , wind speed 1.0-3.0m / s, speed of the loading box 5-10r / min, drying time 12-24h, relative humidity 15%-20%.

3. The preparation method of ginger puree beer as claimed in claim 1, wherein In step (2), the beer malt is obtained by mixing barley malt and wheat malt in a mass ratio of (10-5): (0-5); the ratio of malt to water is 1 kg: (3-5.5) L.

4. The method for preparing ginger puree beer according to claim 1, wherein In step (2), segmented heating is used during the saccharification process, and the specific parameters are as follows: The feeding temperature is 40-45℃, and the temperature is kept warm for 30-40min; the temperature is raised to 50-60℃, and the temperature is kept warm for 50-60min; the temperature is raised to 65-72℃, and the temperature is kept warm for 30-50min; the temperature is raised to 78-82℃, and the temperature is kept warm until the iodine reaction disappears.

5. The method for preparing ginger puree beer according to claim 1, wherein In step (2), the temperature of the washing water used in the washing process is 80-82°C, the cooling temperature is 18-20°C, and the concentration of the fixed wort is 6-16°P.

6. The method for preparing ginger puree beer according to claim 1, wherein In step (2), yeast is inoculated into the shaped wort, and the number of yeast cells in the shaped wort is ≥ (4.5-5.5) × 10 6 / mL of fixed wort; the number of yeast cells in beer fermentation broth ≥ (0.8-1.2) × 10 7 / mL beer fermentation broth.

7. The method for preparing ginger puree beer according to claim 1, wherein In step (2), the fermentation temperature is 18-20° C. and the fermentation time is ≥10 h.

8. The method for preparing ginger puree beer according to claim 1, wherein In step (3), the material-liquid ratio of the dried ginger powder to the beer fermentation liquid is (0.5-10) g:1 L.

9. The method for preparing ginger puree beer according to claim 1, wherein In step (3), during the secondary fermentation, the fermentation temperature is 18-22°C, the fermentation time is 5-7 days, and the temperature is lowered to -1-5°C.

10. Ginger puree beer prepared by the preparation method according to any one of claims 1 to 9.

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