Preparation method of glucosamine craft beer

Abstract

The invention discloses a preparation method of glucosamine craft beer, which comprises the following steps: firstly, selecting malt, humulus lupulus, yeast, glucosamine and other raw materials, and crushing and saccharifying the malt to obtain malt wort; adding humulus lupulus in stages, adding part in the initial stage of the boiling process to endow basic bitterness and fragrance, and adding part in the later stage of the boiling process to adjust flavor; after boiling is finished, cooling wort to a proper temperature, adding glucosamine, and fully stirring and dissolving the glucosamine; then, yeast is inoculated for fermentation, and the temperature and time are controlled, so that the yeast fully acts to generate alcohol and flavor substances; after fermentation is completed, impurities and precipitates are removed through post-treatment procedures such as cooling and filtering, and the clear and transparent glucosamine crafted beer is obtained. Through sensory evaluation, the beer has the original flavor of beer and the special aroma brought by glucosamine, and is good in harmony; main physicochemical indexes and bitter taste determination results show that addition of glucosamine does not produce significant adverse effects on basic properties and bitter taste of beer, and the beer has excellent quality and market application potential.

Description

Technical Field

[0001] The invention relates to the technical field of beer brewing, and in particular to a method for preparing glucosamine craft beer. Background Art

[0002] As one of the world's oldest alcoholic beverages, beer is deeply loved by consumers. Traditionally brewed from malt, hops, yeast, and water, beer possesses nutritional value and a unique flavor. However, with improved living standards and a growing awareness of health, consumers are placing higher demands on the quality and functionality of beer.

[0003] Glucosamine is a natural amino monosaccharide that is essential for the synthesis of proteoglycans in the matrix of human joint cartilage. It has numerous health benefits, including protecting joints, relieving joint pain, and promoting cartilage repair. Adding glucosamine to beer not only imparts new functional properties but also meets consumer demand for healthy beverages.

[0004] Although some functional beer research and products have emerged, there are relatively few methods for preparing glucosamine craft beer. Furthermore, there are still technical challenges in ensuring the uniform dissolution of glucosamine and maintaining the flavor and quality of the beer during the preparation process. Therefore, developing a scientific, rational, and effective method for producing high-quality glucosamine craft beer is of great practical significance. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for preparing glucosamine craft beer. By optimizing process parameters such as raw material selection, saccharification, boiling, and fermentation, glucosamine craft beer with unique flavor and health functions is prepared, while ensuring the uniformity and stability of the glucosamine content in the beer.

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

[0007] A method for preparing glucosamine craft beer comprises the following steps:

[0008] Step S1: Raw material preparation

[0009] Prepare malt, hops, yeast, glucosamine, and water. For malt, use high-quality barley malt. For hops, choose varieties with suitable bitterness and aroma. For yeast, use strains suitable for craft beer fermentation. For glucosamine, use high-purity glucosamine hydrochloride or glucosamine sulfate that meets food additive standards. Use high-quality water that meets brewing water standards.

[0010] Step S2: Saccharification

[0011] After the malt is crushed and mixed with an appropriate amount of water, it is added to the saccharification pot and first subjected to protein rest at 50-65°C, then the temperature is raised to 62-68°C for saccharification reaction. The saccharification time is 60-90 minutes. After the saccharification is completed, the temperature is raised to 76-78°C and filtered to obtain the wort.

[0012] Step S3: Boiling

[0013] Pump the filtered wort into a boiling pot, add hops, and boil for 60-90 minutes. Add glucosamine 10-15 minutes before the end of boiling and stir evenly. The amount of glucosamine added is 0.5-2 grams per liter of beer.

[0014] Step S4: Cycloid precipitation

[0015] After boiling, pump the wort into a vortex sedimentation tank, vortex and settle for 20-30 minutes, and then discharge the supernatant;

[0016] Step S5: Cooling

[0017] The supernatant is cooled through a heat exchanger to a temperature suitable for yeast fermentation, which is 18-22°C for ale yeast and 8-12°C for lager yeast, while sterile air is added during the cooling process;

[0018] Step S6: Fermentation

[0019] The cooled wort is pumped into a fermentation tank and an appropriate amount of yeast is added for primary fermentation. The temperature and time of the primary fermentation are controlled according to the selected yeast strain and the beer style requirements. The primary fermentation time is 7-14 days. After the primary fermentation is completed, the beer is transferred to another fermentation tank for secondary fermentation. The secondary fermentation temperature is 0-4°C and the fermentation time is 1-4 weeks.

[0020] Step S7: Filtration and filling

[0021] After the secondary fermentation is completed, the beer is filtered to remove yeast and impurities before bottling.

[0022] Preferably, the hops are added in stages during the boiling process, specifically:

[0023] The first type of hops is added at the beginning of boiling. This type of hops mainly provides basic bitterness, and its addition amount accounts for 40%-60% of the total hop addition; the second type of hops is added when the boiling time reaches 40%-60% of the total time. This type of hops has both bitterness and aroma, and its addition amount accounts for 30%-50% of the total hop addition.

[0024] Preferably, the particle size of the malt after crushing is controlled as follows:

[0025] The proportion of malt particles passing through the 0.2-0.8mm sieve hole is 70%-90%, the proportion of malt particles passing through the sieve hole above 0.8mm does not exceed 10%, and the proportion of malt powder that does not pass through the 0.2mm sieve hole does not exceed 20%.

[0026] Preferably, the glucosamine is added to the wort before the end of boiling, and the specific operation method is:

[0027] 10-15 minutes before the end of boiling, add glucosamine to the wort by evenly sprinkling or slowly stirring, and at the same time turn on the stirring device, control the stirring speed at 20-50 rpm, and the stirring time is 5-10 minutes.

[0028] Preferably, the filtered beer is filled in any one of bottling, canning or barreling; when bottling, glass bottles that meet food safety standards are selected, and the glass bottles are cleaned, disinfected and dried before filling. The filling pressure is controlled at 0.1-0.3MPa and the filling temperature is 2-8°C during the filling process, and the capping operation is performed immediately after filling; when canning, aluminum or tinplate cans are selected, and the cans are cleaned, disinfected and dried before filling. The filling pressure is controlled at 0.15-0.35MPa and the filling temperature is 3-9°C during the filling process, and the canning operation is performed quickly after filling; when barreling, food-grade plastic barrels or stainless steel barrels are selected, and the barrels are cleaned, disinfected and dried before filling. The filling pressure is controlled at 0.1-0.25MPa and the filling temperature is 4-10°C during the filling process, and the beer is sealed after filling to ensure the stable quality of the beer during storage and transportation.

[0029] Beneficial effects of the present invention:

[0030] 1. The present invention adds glucosamine during the beer brewing process to prepare glucosamine craft beer that not only has the flavor of traditional beer, but also has health functions such as protecting joints and relieving joint pain, thereby meeting consumers' demand for healthy drinks.

[0031] 2. The raw material selection and parameters of each process step have been optimized, such as the size of malt crushing particles, the staged addition of hops, the amount and method of glucosamine addition, etc., to ensure the uniformity and stability of the glucosamine content in the beer, while giving the beer a rich bitterness and a unique and pleasant aroma, improving the quality and taste of the beer.

[0032] 3. It provides a variety of filling methods and corresponding filling parameters, which can be selected according to market demand and actual production conditions, with strong practicality and flexibility. DETAILED DESCRIPTION

[0033] The scheme of the present invention is described in more detail and completely below.

[0034] Example 1

[0035] Raw material preparation

[0036] Select 100kg of high-quality barley malt, 2kg of hops (1kg of first-class hops and 1kg of second-class hops), 500g of ale yeast, 100g of glucosamine hydrochloride, and some high-quality water sources that meet the brewing water standards.

[0037] saccharification

[0038] The malt is crushed so that 80% of the malt particles pass through a 0.5 mm sieve, 8% of the malt particles pass through a sieve with a sieve size of 0.8 mm, and 12% of the malt powder does not pass through a 0.2 mm sieve.

[0039] Mix the crushed malt with an appropriate amount of water and add it into the saccharification pot. First, perform protein rest at 55℃ for 30 minutes, then heat it to 65℃ for saccharification reaction for 75 minutes. After saccharification, heat it to 77℃ and filter it to obtain wort.

[0040] boiled

[0041] Pump the wort into the boiling pot, add 1 kg of the first type of hops at the beginning of boiling, add 1 kg of the second type of hops when boiling for 45 minutes, and boil for 75 minutes;

[0042] 12 minutes before the end of boiling, glucosamine hydrochloride was added to the wort in a uniform manner, and the stirring device was turned on at the same time, with a stirring speed of 35 rpm and a stirring time of 8 minutes.

[0043] Cyclone sedimentation

[0044] After boiling, the wort is pumped into a vortex sedimentation tank, vortexed for 25 minutes, and the supernatant is discharged.

[0045] cool down

[0046] The supernatant was cooled to 20°C by a heat exchanger while being filled with sterile air.

[0047] Fermentation

[0048] The cooled wort is pumped into the fermentation tank and ale yeast is added for primary fermentation at a temperature of 20°C for 10 days.

[0049] After the main fermentation is completed, the beer is transferred to another fermentation tank for post-fermentation at a temperature of 2°C for 2 weeks.

[0050] Filtration and filling

[0051] After the secondary fermentation is completed, the beer is filtered to remove yeast and impurities and then bottled;

[0052] Choose glass bottles that meet food safety standards, clean, disinfect and dry the glass bottles before filling, control the filling pressure at 0.2MPa and the filling temperature at 5°C during the filling process, and seal the bottles immediately after filling.

[0053] Example 2

[0054] Raw material preparation

[0055] Select 120kg of high-quality barley malt, 2.5kg of hops (1.2kg of first-class hops and 1.3kg of second-class hops), 600g of lager yeast, 150g of glucosamine sulfate, and some high-quality water sources that meet the brewing water standards.

[0056] saccharification

[0057] The malt is crushed so that 75% of the malt particles pass through a 0.3 mm sieve, 9% of the malt particles pass through a 0.8 mm or larger sieve, and 16% of the malt powder does not pass through a 0.2 mm sieve.

[0058] The crushed malt was mixed with an appropriate amount of water and added to the saccharification pot. The protein was first rested at 52°C for 35 minutes, and then the temperature was raised to 63°C for saccharification reaction for 85 minutes. After the saccharification was completed, the temperature was raised to 76°C for filtration to obtain the wort.

[0059] boiled

[0060] Pump the wort into the boiling pot, add 1.2 kg of the first type of hops at the beginning of boiling, add 1.3 kg of the second type of hops when boiling for 40 minutes, and boil for 80 minutes;

[0061] 10 minutes before the end of boiling, glucosamine sulfate was added to the wort by slowly stirring, while turning on the stirring device at a stirring speed of 30 rpm for 10 minutes.

[0062] Cyclone sedimentation

[0063] After boiling, the wort is pumped into a vortex sedimentation tank, vortexed for 20 minutes, and the supernatant is discharged.

[0064] cool down

[0065] The supernatant was cooled to 10°C by a heat exchanger while being filled with sterile air.

[0066] Fermentation

[0067] The cooled wort was pumped into the fermentation tank and lager yeast was added for main fermentation at a temperature of 10°C for 12 days.

[0068] After the main fermentation is completed, the beer is transferred to another fermentation tank for post-fermentation at a temperature of 1°C for 3 weeks.

[0069] Filtration and filling

[0070] After the secondary fermentation is completed, the beer is filtered to remove yeast and impurities and canned;

[0071] Aluminum cans are selected and cleaned, disinfected and dried before filling. During the filling process, the filling pressure is controlled at 0.25MPa and the filling temperature is 6°C. The cans are sealed quickly after filling.

[0072] Example 3

[0073] Raw material preparation

[0074] Select 80kg of high-quality barley malt, 1.8kg of hops (including 0.8kg of first-class hops and 1kg of second-class hops), 400g of ale yeast, 80g of glucosamine hydrochloride, and some high-quality water sources that meet the brewing water standards.

[0075] saccharification

[0076] The malt is crushed so that 85% of the malt particles pass through a 0.7 mm sieve, 7% of the malt particles pass through a 0.8 mm sieve or larger, and 8% of the malt powder does not pass through a 0.2 mm sieve.

[0077] Mix the crushed malt with an appropriate amount of water and add it into the saccharification pot. First, perform protein rest at 58℃ for 25 minutes, then heat it to 66℃ for saccharification reaction for 65 minutes. After saccharification, heat it to 78℃ and filter it to obtain wort.

[0078] boiled

[0079] Pump the wort into the boiling pot, add 0.8 kg of the first type of hops at the beginning of boiling, add 1 kg of the second type of hops when boiling for 50 minutes, and boil for 70 minutes;

[0080] 15 minutes before the end of boiling, glucosamine hydrochloride was added to the wort in a uniform manner, and the stirring device was turned on at the same time, with a stirring speed of 40 rpm and a stirring time of 6 minutes.

[0081] Cyclone sedimentation

[0082] After boiling, the wort is pumped into a vortex sedimentation tank, vortexed for 30 minutes, and the supernatant is discharged.

[0083] cool down

[0084] The supernatant was cooled to 18°C by a heat exchanger while being filled with sterile air.

[0085] Fermentation

[0086] The cooled wort is pumped into the fermentation tank and ale yeast is added for primary fermentation at a temperature of 22°C for 8 days.

[0087] After the main fermentation is completed, the beer is transferred to another fermentation tank for post-fermentation at a temperature of 3°C for 1 week.

[0088] Filtration and filling

[0089] After the secondary fermentation is completed, the beer is filtered to remove yeast and impurities and bottled in barrels;

[0090] Use food-grade plastic barrels, clean, disinfect and dry them before filling. During the filling process, control the filling pressure at 0.15MPa and the filling temperature at 7℃. Seal the barrels after filling.

[0091] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them. In actual production, the raw material dosage, process parameters, etc. can be appropriately adjusted according to specific circumstances to prepare ammonia craft beer that meets different market demands and consumer tastes.

[0092] 1. Sensory evaluation

[0093] (1) Establishment of sensory evaluation team

[0094] A 20-person sensory evaluation panel (10 men and 10 women) was selected. All panelists had no alcohol-related health conditions and had some beer tasting experience. Prior to the evaluation, panelists received training to ensure they understood the evaluation criteria and methods.

[0095] (2) Sensory Evaluation Form

[0096]

[0097]

[0098]

[0099] From the sensory evaluation results, it can be seen that Examples 1-3 all showed good quality in terms of appearance, aroma, taste and overall flavor. In terms of aroma, the Examples had a unique special aroma due to the addition of glucosamine, and it was more coordinated with the original aroma of beer. In terms of taste and overall flavor, the Examples were not much different from the Comparative Examples, but the Examples brought some additional flavor layers due to the addition of glucosamine, which made some evaluators prefer the Examples slightly more than the Comparative Examples.

[0100] 2. Test of main physical and chemical indicators of wine

[0101] (1) Test items

[0102] Alcohol content (% vol), original wort concentration (°P), true concentration (g / 100mL), acidity (as lactic acid, g / L).

[0103] (2) Test table of main physical and chemical indicators of wine

[0104]

[0105] The main physical and chemical indicators of Examples 1-3 and the comparative example, such as alcohol content, original wort concentration, true concentration and acidity, are all within a reasonable range, and the differences between them are not large, which shows that the addition of glucosamine does not have a significant adverse effect on the basic physical and chemical properties of beer, indicating that the preparation method of the present invention can achieve the effective addition of glucosamine while ensuring the basic quality of beer.

[0106] 3. Bitterness (BU) Determination

[0107] (1) Determination method

[0108] The bitterness (BU) of the wines of the examples and comparative examples was determined using an internationally accepted bitterness determination method, such as spectrophotometry.

[0109] (2) Bitterness (BU) determination table

[0110]

[0111] The bitterness (BU) values of Examples 1-3 are similar to those of the comparative example, indicating that the present invention can effectively adjust the bitterness of beer by adding hops in stages and reasonably controlling the boiling process, and the addition of glucosamine does not significantly interfere with the bitterness of beer, thereby ensuring the coordination and stability of the bitterness of beer.

[0112] IV. Conclusion

[0113] Through sensory evaluation, testing of the main physical and chemical indicators of the wine, and determination of bitterness (BU), the following conclusions can be drawn:

[0114] The glucosamine craft beer prepared by the present invention has good quality in appearance, aroma, taste and overall flavor. The addition of glucosamine brings a unique special aroma to the beer, which is coordinated and unified with the original flavor of the beer and is loved by the evaluators.

[0115] The addition of glucosamine did not have a significant adverse effect on the basic physical and chemical properties of beer. There was little difference between the embodiment and the comparative example in major physical and chemical indicators such as alcohol content, original wort concentration, true concentration and acidity, indicating that the preparation method of the present invention can ensure the basic quality of beer.

[0116] The bitterness (BU) values of the embodiment and the comparative example are similar, indicating that the present invention can effectively adjust the bitterness of beer, and the addition of glucosamine does not interfere with the coordination and stability of the bitterness of beer.

[0117] In summary, the preparation method of the glucosamine craft beer of the present invention is scientific and reasonable, can prepare high-quality glucosamine craft beer with unique flavor and health functions, and has good market application prospects.

[0118] Throughout this specification, reference to terms such as "one embodiment," "some embodiments," "examples," "specific examples," or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with that embodiment or example are included in at least one embodiment or example of the present invention. Throughout this specification, schematic representations of these terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0119] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the scope of protection of the present invention.

Claims

1. A method for preparing glucosamine craft beer, characterized in that: The following steps are involved: Step S1: Raw material preparation Prepare malt, hops, yeast, glucosamine, and water. For malt, use high-quality barley malt. For hops, choose varieties with suitable bitterness and aroma. For yeast, use strains suitable for craft beer fermentation. For glucosamine, use high-purity glucosamine hydrochloride or glucosamine sulfate that meets food additive standards. Use high-quality water that meets brewing water standards. Step S2: Saccharification After the malt is crushed and mixed with an appropriate amount of water, it is added to the saccharification pot and first subjected to protein rest at 50-65°C, then the temperature is raised to 62-68°C for saccharification reaction. The saccharification time is 60-90 minutes. After the saccharification is completed, the temperature is raised to 76-78°C and filtered to obtain the wort. Step S3: Boiling Pump the filtered wort into a boiling pot, add hops, and boil for 60-90 minutes. Add glucosamine 10-15 minutes before the end of boiling and stir evenly. The amount of glucosamine added is 0.5-2 grams per liter of beer. Step S4: Cycloid precipitation After boiling, pump the wort into a vortex sedimentation tank, vortex and settle for 20-30 minutes, and then discharge the supernatant; Step S5: Cooling The supernatant is cooled through a heat exchanger to a temperature suitable for yeast fermentation, which is 18-22°C for ale yeast and 8-12°C for lager yeast. Sterile air is added during the cooling process. Step S6: Fermentation The cooled wort is pumped into a fermentation tank and an appropriate amount of yeast is added for primary fermentation. The temperature and time of the primary fermentation are controlled according to the selected yeast strain and the beer style requirements. The primary fermentation time is 7-14 days. After the primary fermentation is completed, the beer is transferred to another fermentation tank for secondary fermentation. The secondary fermentation temperature is 0-4°C and the fermentation time is 1-4 weeks. Step S7: Filtration and filling After the secondary fermentation is completed, the beer is filtered to remove yeast and impurities before bottling.

2. The method for preparing a glucosamine craft beer according to claim 1, wherein: The hops are added in stages during the boiling process, specifically: The first type of hops is added at the beginning of boiling. This type of hops mainly provides basic bitterness, and its addition amount accounts for 40%-60% of the total hop addition; the second type of hops is added when the boiling time reaches 40%-60% of the total time. This type of hops has both bitterness and aroma, and its addition amount accounts for 30%-50% of the total hop addition.

3. The method for preparing a glucosamine craft beer according to claim 1, wherein: The particle size of the malt after crushing is controlled to be: The proportion of malt particles passing through the 0.2-0.8mm sieve hole is 70%-90%, the proportion of malt particles passing through the sieve hole above 0.8mm does not exceed 10%, and the proportion of malt powder that does not pass through the 0.2mm sieve hole does not exceed 20%.

4. The method for preparing a glucosamine craft beer according to claim 1, wherein: The glucosamine is added to the wort before the end of boiling, and the specific operation method is as follows: 10-15 minutes before the end of boiling, add glucosamine to the wort by evenly sprinkling or slowly stirring, and at the same time turn on the stirring device, control the stirring speed at 20-50 rpm, and the stirring time is 5-10 minutes.

5. The method for preparing a glucosamine craft beer according to claim 1, wherein: The filtered beer is filled in any one of bottling, canning or barreling; when bottling, glass bottles that meet food safety standards are selected, and the glass bottles are cleaned, disinfected and dried before filling. During the filling process, the filling pressure is controlled at 0.1-0.3MPa, the filling temperature is 2-8°C, and the capping operation is performed immediately after filling; when canning, aluminum or tinplate cans are selected, and the cans are cleaned, disinfected and dried before filling. During the filling process, the filling pressure is controlled at 0.15-0.35MPa, the filling temperature is 3-9°C, and the canning operation is performed quickly after filling; when barreling, food-grade plastic barrels or stainless steel barrels are selected, and the barrels are cleaned, disinfected and dried before filling. During the filling process, the filling pressure is controlled at 0.1-0.25MPa, the filling temperature is 4-10°C, and the canning operation is performed after filling to ensure the stable quality of the beer during storage and transportation.

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