A beer rich in polygonum multiflorum and a method for preparing the same

Abstract

The present application relates to the beer brewing technical field, specifically to a kind of rich in white first wool beer and its preparation method, in the present application, barley malt, wheat malt and white first wool are mixed after being crushed, saccharification, wort filtration, boiling, whirl deposition, cooling, fermentation, after bottling sterilization, a kind of non-biological stability good, there is obvious white first wool characteristic taste, no bitter taste and with better antioxidant properties white first wool beer;Two kinds of hops are added in boiling and fermentation respectively, while providing basic bitterness for beer, also make the special flavor of white first wool compatible with the overall flavor of beer as much as possible, reduce the obvious bitterness of white first wool beer, improve overall taste and three-dimensional level;And the contained compound enzyme enzyme preparation can promote saccharification process, fully release active substance in white first wool, also can reduce turbidity value, improve the non-biological stability of beer, compared with prior art, with wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of beer brewing technology, and in particular to a beer rich in white fleeceflower root and its preparation method. Background Technology

[0002] Beer is a low-alcohol beverage made primarily from malt, hops, and water, fermented with yeast to produce saturated carbon dioxide. It is rich in nutrients, refreshing, and has a unique flavor, often referred to as "liquid bread." As one of the world's three oldest alcoholic beverages, beer has become an indispensable part of human culture and social development. Its brewing techniques have undergone thousands of years of inheritance and innovation, resulting in significant advancements.

[0003] Specialty beers are beers brewed with unique styles by altering raw materials and brewing processes. Currently, they are primarily based on traditional brewing methods, making full use of new food resources rich in bioactive or flavor substances such as flavonoids, polysaccharides, dietary fiber, volatile oils, and polyphenols. By modifying processes such as gelatinization, saccharification, or fermentation, specialty beers are brewed with flavors and nutritional characteristics distinct from traditional beers. Beer contains at least 17 common amino acids, especially all types of essential amino acids. However, the types and amounts of amino acids in beer vary considerably depending on the brewing ingredients and yeast.

[0004] White Polygonum multiflorum, also known as Ear-leaved Ox-skin Herb, Geshan Herb, and Milk Vine, is the tuberous root of *Polygonum multiflorum*, a dicotyledonous plant belonging to the Asclepiadaceae family. It grows in mountain thickets, under forest slopes, along roadsides, and in meadows at forest edges, and is also found in fields and abandoned land. White Polygonum multiflorum is a traditional Chinese medicinal and edible plant, and a locally produced, authentic Chinese medicinal material. It is rich in starch, polysaccharides, amino acids, trace elements, and other nutrients, as well as various bioactive components such as C21 steroidal glycosides, flavonoids, and acetophenone. It possesses anti-tumor, antioxidant, liver and kidney protective, lipid-lowering, and immune-regulating effects.

[0005] Currently, the main products of Polygonum multiflorum are primary processed Polygonum multiflorum slices and refined powder. These products suffer from poor ready-to-eat properties, a strong herbal taste, and poor palatability. In particular, the processing of refined powder results in a significant loss of active ingredients. To address these issues in primary processed Polygonum multiflorum products, utilizing microbial fermentation technology to improve the flavor, nutrition, and added value of Polygonum multiflorum has become a new trend in the processing industry. For example, new products such as Polygonum multiflorum wine, fermented milk, and enzymes have been developed or launched.

[0006] In the prior art, patent document CN113831972A discloses a high adjuvant ratio coastal white Polygonum multiflorum beer and its preparation method. In this invention, the starch-rich characteristics of white Polygonum multiflorum are utilized, and white Polygonum multiflorum starch is used as the main saccharification raw material. The beer is brewed at a ratio of white Polygonum multiflorum to barley malt of 1:1. Exogenous enzymes such as cellulase and pullulanase are selected to enhance the saccharification of white Polygonum multiflorum starch. At the same time, the mixed saccharified liquid of white Polygonum multiflorum and malt is co-fermented to obtain a white Polygonum multiflorum beer rich in arginine. In this invention, the use of multiple exogenous enzymes to saccharify white Polygonum multiflorum can effectively reduce the impact of the bitter substances of white Polygonum multiflorum on the overall flavor of beer. However, the ratio of white Polygonum multiflorum to barley malt in the raw materials used in this invention is 1:1. White Polygonum multiflorum contains a large amount of polyphenols, which, while improving the overall antioxidant performance and flavor of white Polygonum multiflorum, have a certain impact on the non-biological stability of beer.

[0007] Therefore, based on the relevant technologies mentioned above, there is an urgent need to develop a beer rich in Polygonum multiflorum and its preparation method. Summary of the Invention

[0008] In view of this, the purpose of this invention is to propose a beer rich in Polygonum multiflorum and its preparation method, so as to solve the problems of obvious bitterness and poor non-biological stability of Polygonum multiflorum beer in the prior art.

[0009] To achieve the above objectives, the present invention provides a beer rich in Polygonum multiflorum and a method for preparing the same.

[0010] A beer rich in white fleeceflower root, comprising the following ingredients by weight:

[0011] Barley malt 62-70 parts; wheat malt 50-57 parts; white fleeceflower root 30-40 parts; grape leaves 0.32-0.42 parts; compound enzyme preparation 0.8-1.3 parts; yeast composition 8.2-16.5 parts; cascatel hops 0.1-0.14 parts; simco hops 0.27-0.3 parts;

[0012] The yeast composition was prepared from Kluyveki yeast and Wickham M3 yeast;

[0013] The compound enzyme preparation consists of α-amylase, proline endopeptidase, glucoamylase, and β-glucanase in a mass ratio of 8-11.2:2.4-3:6.5-7.2:3.3-4.

[0014] The activity of α-amylase in the compound enzyme preparation is 220-270 U / g;

[0015] The proline endonuclease activity in the compound enzyme preparation is 95-110 U / g;

[0016] The activity of the saccharifying enzyme in the compound enzyme preparation is 15.5-17.2 U / g;

[0017] The activity of β-glucanase in the compound enzyme preparation is 6-7 U / g.

[0018] Preferably, the yeast composition is prepared as follows:

[0019] Step A1. Kluyveromyces kluyveromyces and Wickham M3 aberrant yeast were inoculated into YPD solid medium and cultured at 30-35℃ for 20-36h to obtain activated strains. These were then inoculated into YPD liquid medium and cultured at 30-37℃ and 160-180r / min for 20-36h to obtain primary seed culture of Kluyveromyces kluyveromyces and primary seed culture of Wickham M3 aberrant yeast.

[0020] Step A2. Inoculate the primary seed culture of Pichia kluyveromyces and the primary seed culture of Wickham M3 abnormal yeast into a fermenter containing YPD liquid medium to obtain secondary seed cultures of Pichia kluyveromyces and Wickham M3 abnormal yeast. Mix the secondary seed cultures of Pichia kluyveromyces and Wickham M3 abnormal yeast at a ratio of 2-3:0.5-1 for effective viable cells, centrifuge at 4000-5000 rpm for 5-8 min, and then wash twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0021] Preferably, the viable count of *Kluyveromyces* in the secondary seed culture of *Kluyveromyces* in step A2 is 3.2-4.6 × 10⁻⁶. 8 cfu / mL.

[0022] Preferably, the volume ratio of the Kluyveromyces primary seed culture to the YPD liquid culture medium in step A2 is 100:700-900;

[0023] The volume ratio of the abnormal Wickham M3 yeast primary seed culture to YPD liquid culture medium is 100:700-900.

[0024] A method for preparing beer rich in white fleeceflower root includes the following steps:

[0025] Step S1. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 3-5mm. Pre-freeze it at -20--15℃ for 1-2 hours, then freeze-dry it. After that, pulverize it at a low temperature of 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.1-0.15mm. Use the re-moistening pulverization method to pulverize barley malt and wheat malt to obtain wheat flour with a fineness of 0.15-0.2mm. Mix it thoroughly with the white Polygonum multiflorum powder to obtain mixture 1.

[0026] Step S2. Add brewing water to the saccharification cup and add lactic acid to adjust the pH of the system to 4-5. Raise the system temperature to T1, add mixture 1 while stirring, keep warm for 30-40 minutes, then raise the temperature for the first time and keep warm for 50-60 minutes, then raise the temperature for the second time and keep warm for 25-30 minutes. Let it cool naturally to T2 to obtain mixture 2.

[0027] Step S3. Add the compound enzyme preparation to the mixture 2, keep it warm at T2 temperature and perform an iodine test. After the iodine test is normal, raise the temperature for the third time, keep it warm for 15-20 minutes, filter, and obtain wort.

[0028] Step S4. Boil the wort for 74-82 minutes, and add Simco hops and grape leaves with a fineness of 0.24-0.28 mm, as well as freeze-dried white Polygonum multiflorum powder with a fineness of 0.1-0.15 mm. After boiling, filter the wort using a traditional filter tank, wash the tank twice with the temperature of the wash water at 75-78℃, then swirl and settle for 10-15 minutes. After cooling, adjust the wort concentration to 11°P, boil and sterilize for 20-30 minutes, and then cool to room temperature to obtain clear wort.

[0029] Step S5. Add the yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 10-12℃ for 4-5 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1℃ every 3 hours until it drops to 2-4℃. Carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Then, stop the fermentation and add Cascade hops dry. After soaking for 3-5 days, filter, bottle, and pasteurize to obtain beer rich in Polygonum multiflorum.

[0030] Preferably, the freeze-drying in step S1 includes a first freezing stage and a second drying stage;

[0031] The temperature during the first freezing stage is -42 to 35°C, and the time is 5 to 6.5 hours.

[0032] The temperature during the second drying stage is -15 to 0℃, and the time is 15 to 18 hours.

[0033] Preferably, the temperature T1 in step S2 is 38-44℃;

[0034] The heating rate during the first heating is 1-2℃ / min, and the temperature is raised to 52-56℃.

[0035] The heating rate during the second heating is 1-2℃ / min, and the temperature is raised to 90-94℃.

[0036] Preferably, the temperature T2 in step S2 is 62-65℃;

[0037] The ratio of brewing water to mixture 1 is 530-680mL:140-163g.

[0038] Preferably, the heating rate during the third heating in step S3 is 1-2℃ / min, and the temperature is raised to 70-74℃.

[0039] Preferably, the white fleeceflower root powder and grape leaves mentioned in step S4 are added at the beginning of boiling;

[0040] The Simco hops were added in three stages: half was added after boiling for 10 minutes, a quarter was added after boiling for 40 minutes, and a quarter was added after boiling for 65 minutes.

[0041] The beneficial effects of this invention are:

[0042] This invention provides a beer rich in Polygonum multiflorum and its preparation method. In this invention, barley malt, wheat malt, and Polygonum multiflorum are crushed, mixed, saccharified, filtered, boiled, vortexed, cooled, fermented, bottled, and sterilized. This yields a Polygonum multiflorum beer with good non-biological stability, a distinct Polygonum multiflorum flavor, no bitterness, and good antioxidant properties. Two types of hops are added during boiling and fermentation, respectively, providing a basic bitterness to the beer while maximizing the compatibility of the unique flavor of Polygonum multiflorum with the overall beer flavor, reducing the obvious bitterness of the beer, and enhancing the overall taste and complexity. Furthermore, the synergistic effect of α-amylase, proline endonuclease, saccharifying enzyme, and β-glucanase in the compound enzyme preparation promotes saccharification, fully releasing the active substances in Polygonum multiflorum. Simultaneously, the proline endonuclease improves the non-biological stability of the beer by reducing turbidity. Compared with existing technologies, this invention has broad application prospects. Detailed Implementation

[0043] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments.

[0044] The sources and properties of some of the raw materials used in this invention are as follows:

[0045] Proline endonuclease was purchased from Qingdao Weilan Biotechnology Co., Ltd.; β-glucanase was purchased from Qingdao Weilan Biotechnology Co., Ltd.; Cascade 90 hops were purchased from Yakima Hops, Inc., USA; Simco 90 hops were purchased from Yakima Hops, Inc., USA.

[0046] The abnormal Wickham yeast M3 used in this invention is disclosed in the invention patent with authorization announcement number "CN117801969A" and title "An abnormal Wickham yeast strain that can increase the aroma of wine brewing", and the accession number is CGMCCNo.28666.

[0047] The Kluyveromyces yeast used in this invention is Kluyveromyces yeast JLG30201, which is disclosed in the invention patent with authorization announcement number "CN119752652A" and title "A Kluyveromyces yeast and its application", and accession number CCTCC NO: M 20242295.

[0048] Example 1: A method for preparing beer rich in Polygonum multiflorum, comprising the following steps:

[0049] S1. Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, add 10g agar, heat at 50℃ until completely dissolved, filter, and sterilize at 121℃ for 15 minutes to obtain YPD solid culture medium; Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, filter, and sterilize at 121℃ for 15 minutes to obtain YPD liquid culture medium;

[0050] S2. Kluyveromyces JLG30201 and Wickham M3 yeast were inoculated into YPD solid medium and cultured at 30℃ for 20h to obtain activated strains. These strains were then inoculated into YPD liquid medium and cultured at 30℃ and 160r / min for 20h to obtain primary seed culture of Kluyveromyces JLG3 and Wickham M3 yeast.

[0051] S3. 100 mL of primary seed culture of Pichia kluyveromyces and 100 mL of primary seed culture of Wickham M3 abnormal yeast were inoculated into a fermenter containing 700 mL of LYPD liquid medium and cultured to obtain secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast. The secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast was mixed evenly at a ratio of 2:0.5 for effective viable cells, centrifuged at 4000 rpm for 5 min, and then washed twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0052] S4. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 3mm. After pre-freezing at -20℃ for 1 hour, freeze-dry it. The temperature of the first freezing stage is -42℃ and the time is 5 hours. The temperature of the second drying stage is -15℃ and the time is 15 hours. Then, pulverize it at low temperature at 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.1mm. Pulverize 62g of barley malt and 50g of wheat malt using the re-moistening pulverization method to obtain wheat flour with a fineness of 0.15mm. Mix it thoroughly with 28g of white Polygonum multiflorum powder to obtain mixture 1.

[0053] S5. Add 530mL of brewing water to the saccharification cup, and add lactic acid to adjust the pH of the system to 4. Raise the system temperature to 38℃, and add 140g of mixture 1 while stirring. Keep warm for 30min, then raise the temperature for the first time at a rate of 1℃ / min to 52℃ and keep warm for 50min. Then raise the temperature for the second time at a rate of 1℃ / min to 90℃ and keep warm for 25min. Let it cool naturally to 62℃ to obtain mixture 2.

[0054] S6. Mix 8g of α-amylase with an activity of 220U / g, 2.4g of proline endopeptidase with an activity of 95U / g, 6.5g of saccharifying enzyme with an activity of 15.5U / g, and 3.3g of β-glucanase with an activity of 6U / g to obtain a compound enzyme preparation; add 0.8g of the compound enzyme preparation to mixture 2, keep warm at 62℃ and perform an iodine test, and after the iodine test is normal, perform a third heating at a heating rate of 1℃ / min, heat to 70℃, keep warm for 15min, filter, and obtain wort;

[0055] S7. Boil the wort for 74 minutes, and add 0.27g of Simco hops (0.24mm fineness), 0.32g of grape leaves, and 2g of freeze-dried white fleeceflower root powder (0.1mm fineness). The white fleeceflower root powder and grape leaves are added at the beginning of boiling. The Simco hops are added in three stages: half at 10 minutes of boiling, a quarter at 40 minutes of boiling, and a quarter at 65 minutes of boiling. After boiling, filter the wort using a conventional filter tank, wash the tank twice with the washing water temperature at 75°C, then swirl and settle for 10 minutes. After cooling, adjust the wort concentration to 11°P, boil and sterilize for 20 minutes, and then cool to room temperature to obtain clarified wort.

[0056] S8. Add 8.2g of yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 10°C for 4 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1°C every 3 hours until it reaches 2°C. Then, carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Stop the fermentation and add 0.1g of Cascade hops. After soaking for 3 days, filter, bottle, and pasteurize to obtain beer rich in Polygonum multiflorum.

[0057] Example 2: A method for preparing beer rich in Polygonum multiflorum, comprising the following steps:

[0058] S1. Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, add 10g agar, heat at 50℃ until completely dissolved, filter, and sterilize at 121℃ for 15 minutes to obtain YPD solid culture medium; Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, filter, and sterilize at 121℃ for 15 minutes to obtain YPD liquid culture medium;

[0059] S2. Kluyveromyces JLG30201 and Wickham M3 yeast were inoculated into YPD solid medium and cultured at 32℃ for 25 h to obtain activated strains. These strains were then inoculated into YPD liquid medium and cultured at 32℃ and 165 r / min for 25 h to obtain primary seed culture of Kluyveromyces JLG3 and Wickham M3 yeast.

[0060] S3. 100 mL of Kluyveromyces primary seed culture and 100 mL of Wickham M3 abnormal yeast primary seed culture were inoculated into a fermenter containing 800 mL of LYPD liquid medium and cultured to obtain Kluyveromyces secondary seed culture and Wickham M3 abnormal yeast secondary seed culture. The Kluyveromyces secondary seed culture and Wickham M3 abnormal yeast secondary seed culture were mixed evenly at a ratio of 2:1 for effective viable cells, centrifuged at 4500 rpm for 6 min, and then washed twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0061] S4. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 4mm. After pre-freezing at -15℃ for 1 hour, freeze-dry it. The temperature of the first freezing stage is -38℃ and the time is 5.5 hours. The temperature of the second drying stage is -5℃ and the time is 16 hours. Then, pulverize it at low temperature at 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.12mm. Pulverize 64g of barley malt and 52g of wheat malt using the re-moistening pulverization method to obtain wheat flour with a fineness of 0.17mm. Mix it thoroughly with 31g of white Polygonum multiflorum powder to obtain mixture 1.

[0062] S5. Add 580mL of brewing water to the saccharification cup, and add lactic acid to adjust the pH of the system to 4. Raise the system temperature to 40℃, and add 147g of mixture 1 while stirring. Keep warm for 33min, then raise the temperature for the first time at a rate of 1℃ / min to 54℃ and keep warm for 53min. Then raise the temperature for the second time at a rate of 1℃ / min to 92℃ and keep warm for 27min. Let it cool naturally to 64℃ to obtain mixture 2.

[0063] S6. Mix 9g of α-amylase with an activity of 240U / g, 2.6g of proline endopeptidase with an activity of 100U / g, 6.8g of saccharifying enzyme with an activity of 16.2U / g, and 3.5g of β-glucanase with an activity of 6.3U / g to obtain a compound enzyme preparation; add 1g of the compound enzyme preparation to mixture 2, keep warm at 63℃ and perform an iodine test, and after the iodine test is normal, perform a third heating at a heating rate of 1℃ / min, heat to 72℃, keep warm for 18min, filter, and obtain wort;

[0064] S7. Boil the wort for 76 minutes, and add 0.28g of Simco hops (0.26mm fineness), 0.35g of grape leaves, and 2.7g of freeze-dried white fleeceflower root powder (0.12mm fineness). The white fleeceflower root powder and grape leaves are added at the beginning of boiling. The Simco hops are added in three stages: half at 10 minutes of boiling, a quarter at 40 minutes of boiling, and a quarter at 65 minutes of boiling. After boiling, filter the wort using a conventional filter tank, wash the tank twice with the washing water temperature at 76°C, then swirl and settle for 12 minutes. After cooling, adjust the wort concentration to 11°P, boil and sterilize for 23 minutes, and then cool to room temperature to obtain clarified wort.

[0065] S8. Add 11.5g of yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 10℃ for 4 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1℃ every 3 hours until it reaches 3℃. Carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Then, stop the fermentation and add 0.11g of Cascade hops. After soaking for 4 days, filter, bottle, and pasteurize to obtain beer rich in white shou wu.

[0066] Example 3: A method for preparing beer rich in Polygonum multiflorum, comprising the following steps:

[0067] S1. Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, add 10g agar, heat at 50℃ until completely dissolved, filter, and sterilize at 121℃ for 15 minutes to obtain YPD solid culture medium; Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, filter, and sterilize at 121℃ for 15 minutes to obtain YPD liquid culture medium;

[0068] S2. Kluyveromyces JLG30201 and Wickham M3 yeast were inoculated into YPD solid medium and cultured at 32℃ for 30h to obtain activated strains. These strains were then inoculated into YPD liquid medium and cultured at 35℃ and 170r / min for 30h to obtain primary seed culture of Kluyveromyces and Wickham M3 yeast.

[0069] S3. 100 mL of Kluyveromyces primary seed culture and 100 mL of Wickham M3 abnormal yeast primary seed culture were inoculated into a fermenter containing 800 mL of LYPD liquid medium and cultured to obtain Kluyveromyces secondary seed culture and Wickham M3 abnormal yeast secondary seed culture. The Kluyveromyces secondary seed culture and Wickham M3 abnormal yeast secondary seed culture were mixed evenly at an effective viable count ratio of 3:0.5, centrifuged at 4500 rpm for 7 min, and then washed twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0070] S4. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 4mm. After pre-freezing at -18℃ for 2 hours, freeze-dry it. The temperature of the first freezing stage is -40℃ and the time is 6 hours. The temperature of the second drying stage is -10℃ and the time is 17 hours. Then, pulverize it at low temperature at 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.14mm. Pulverize 67g of barley malt and 55g of wheat malt using the re-moistening pulverization method to obtain wheat flour with a fineness of 0.18mm. Mix it thoroughly with 33g of white Polygonum multiflorum powder to obtain mixture 1.

[0071] S5. Add 630mL of brewing water to the saccharification cup, and add lactic acid to adjust the pH of the system to 5. Raise the system temperature to 42℃, and add 155g of mixture 1 while stirring. Keep warm for 37min, then raise the temperature for the first time at a rate of 2℃ / min to 55℃ and keep warm for 57min. Then raise the temperature for the second time at a rate of 2℃ / min to 94℃ and keep warm for 30min. Let it cool naturally to 65℃ to obtain mixture 2.

[0072] S6. Mix 10.1g of α-amylase with an activity of 260U / g, 2.8g of proline endopeptidase with an activity of 105U / g, 7g of saccharifying enzyme with an activity of 16.7U / g, and 3.8g of β-glucanase with an activity of 6.7U / g to obtain a compound enzyme preparation; add 1.1g of the compound enzyme preparation to mixture 2, keep warm at 65℃ and perform an iodine test, and after the iodine test is normal, perform a third heating at a heating rate of 2℃ / min, heat to 74℃, keep warm for 20min, filter, and obtain wort;

[0073] S7. Boil the wort for 89 minutes, and add 0.29g of Simco hops (0.26mm fineness), 0.39g of grape leaves, and 3.5g of freeze-dried white fleeceflower root powder (0.14mm fineness). The white fleeceflower root powder and grape leaves are added at the beginning of boiling. The Simco hops are added in three stages: half at 10 minutes of boiling, a quarter at 40 minutes of boiling, and a quarter at 65 minutes of boiling. After boiling, filter the wort using a conventional filter tank, wash the tank twice with the wash water temperature at 78°C, then swirl and settle for 15 minutes. After cooling, adjust the wort concentration to 11°P, boil to sterilize for 27 minutes, and then cool to room temperature to obtain clarified wort.

[0074] S8. Add 13.5g of yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 12℃ for 5 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1℃ every 3 hours until it reaches 4℃. Carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Terminate the fermentation and add 0.14g of Cascade hops. After soaking for 5 days, filter, bottle, and pasteurize to obtain beer rich in Polygonum multiflorum.

[0075] Example 4: A method for preparing beer rich in Polygonum multiflorum, comprising the following steps:

[0076] S1. Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, add 10g agar, heat at 50℃ until completely dissolved, filter, and sterilize at 121℃ for 15 minutes to obtain YPD solid culture medium; Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, filter, and sterilize at 121℃ for 15 minutes to obtain YPD liquid culture medium;

[0077] S2. Kluyveromyces JLG30201 and Wickham M3 yeast were inoculated into YPD solid medium and cultured at 35℃ for 36 h to obtain activated strains. These strains were then inoculated into YPD liquid medium and cultured at 37℃ and 180 r / min for 36 h to obtain primary seed culture of Kluyveromyces JLG3 and Wickham M3 yeast.

[0078] S3. 100 mL of primary seed culture of Pichia kluyveromyces and 100 mL of primary seed culture of Wickham M3 abnormal yeast were inoculated into a fermenter containing 900 mL of LYPD liquid medium and cultured to obtain secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast. The secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast were mixed evenly at a ratio of 3:1 for effective viable cells, centrifuged at 5000 rpm for 8 min, and then washed twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0079] S4. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 5mm. After pre-freezing at -20℃ for 2 hours, freeze-dry it. The temperature of the first freezing stage is -42℃ and the time is 6.5 hours. The temperature of the second drying stage is -15℃ and the time is 18 hours. Then, pulverize it at low temperature at 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.15mm. Pulverize 70g of barley malt and 57g of wheat malt using the re-moistening pulverization method to obtain wheat flour with a fineness of 0.2mm. Mix it thoroughly with 36g of white Polygonum multiflorum powder to obtain mixture 1.

[0080] S5. Add 680mL of brewing water to the saccharification cup, and add lactic acid to adjust the pH of the system to 5. Raise the system temperature to 44℃, and add 163g of mixture 1 while stirring. Keep warm for 40min, then raise the temperature for the first time at a rate of 2℃ / min to 56℃ and keep warm for 60min. Then raise the temperature for the second time at a rate of 2℃ / min to 94℃ and keep warm for 30min. Let it cool naturally to 65℃ to obtain mixture 2.

[0081] S6. Mix 11.2g of α-amylase with an activity of 270U / g, 3g of proline endopeptidase with an activity of 110U / g, 7.2g of saccharifying enzyme with an activity of 17.2U / g, and 4g of β-glucanase with an activity of 7U / g to obtain a compound enzyme preparation; add 1.3g of the compound enzyme preparation to mixture 2, keep warm at 65℃ and perform an iodine test, and after the iodine test is normal, perform a third heating at a heating rate of 2℃ / min, heat to 74℃, keep warm for 20min, filter, and obtain wort;

[0082] S7. Boil the wort for 82 minutes, and add 0.3g of Simco hops (0.28mm fineness), 0.42g of grape leaves, and 4g of freeze-dried white fleeceflower root powder (0.15mm fineness). The white fleeceflower root powder and grape leaves are added at the beginning of boiling. The Simco hops are added in three stages: half at 10 minutes of boiling, a quarter at 40 minutes of boiling, and a quarter at 65 minutes of boiling. After boiling, filter the wort using a conventional filter tank, wash the tank twice with the washing water temperature at 78°C, then swirl and settle for 15 minutes. After cooling, adjust the wort concentration to 11°P, boil to sterilize for 30 minutes, and then cool to room temperature to obtain clarified wort.

[0083] S8. Add 16.5g of yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 12℃ for 5 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1℃ every 3 hours until it reaches 4℃. Then, carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Stop the fermentation and add 0.14g of Cascade hops. After soaking for 5 days, filter, bottle, and pasteurize to obtain beer rich in white shou wu.

[0084] Comparative Example 1:

[0085] Compared with Example 1, this comparative example did not add cascade hops during the beer preparation process. All other steps and parameters were the same, and will not be repeated here. The final result was a beer rich in white fleeceflower root.

[0086] Comparative Example 2:

[0087] Compared with Example 1, this comparative example did not add grape leaves during the beer preparation process, but the remaining steps and parameters were the same. Therefore, this comparative example will not be repeated. The final product was a beer rich in Polygonum multiflorum.

[0088] Comparative Example 3:

[0089] This comparative example differs from Example 1 only in that the "complex enzyme preparation" is replaced with "saccharifying enzyme". All other steps and parameters are the same, and will not be repeated here. The final product is beer rich in white fleeceflower root.

[0090] Comparative Example 4:

[0091] Compared with Example 1, this comparative example only replaces "yeast composition" with "Kluyveromycin JLG30201". All other steps and parameters are the same, and will not be repeated here. The final result is beer rich in white shou wu.

[0092] Comparative Example 5:

[0093] This comparative example differs from Example 1 only in that the "yeast composition" is replaced with "abnormal Wickham M3 yeast". All other steps and parameters are the same, and will not be repeated here. The final product is a beer rich in white shou wu.

[0094] Comparative Example 6:

[0095] Compared with Example 1, this comparative example did not add white shou wu powder during the beer boiling process. All other steps and parameters were the same, and will not be repeated here. The final result was beer rich in white shou wu.

[0096] Comparative Example 7:

[0097] S1. Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, add 10g agar, heat at 50℃ until completely dissolved, filter, and sterilize at 121℃ for 15 minutes to obtain YPD solid culture medium; Weigh 10g yeast extract, 20g peptone, and 20g glucose and add them to distilled water. Stir until completely dissolved, bring the volume to 1L, adjust the pH to 6.5, filter, and sterilize at 121℃ for 15 minutes to obtain YPD liquid culture medium;

[0098] S2. Kluyveromyces JLG30201 and Wickham M3 yeast were inoculated into YPD solid medium and cultured at 30℃ for 20h to obtain activated strains. These strains were then inoculated into YPD liquid medium and cultured at 30℃ and 160r / min for 20h to obtain primary seed culture of Kluyveromyces JLG3 and Wickham M3 yeast.

[0099] S3. 100 mL of primary seed culture of Pichia kluyveromyces and 100 mL of primary seed culture of Wickham M3 abnormal yeast were inoculated into a fermenter containing 700 mL of LYPD liquid medium and cultured to obtain secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast. The secondary seed culture of Pichia kluyveromyces and Wickham M3 abnormal yeast was mixed evenly at a ratio of 2:0.5 for effective viable cells, centrifuged at 4000 rpm for 8 min, and then washed twice with 0.85% sterile NaCl solution to obtain the yeast composition.

[0100] S4. Take the washed white Polygonum multiflorum and cut it into thin slices with a thickness of 3mm. After pre-freezing at -20℃ for 1 hour, freeze-dry it. The temperature of the first freezing stage is -42℃ and the time is 5 hours. The temperature of the second drying stage is -15℃ and the time is 15 hours. Then, pulverize it at low temperature at 4℃ to obtain white Polygonum multiflorum powder with a fineness of 0.1mm. Pulverize 62g of barley malt and 50g of wheat malt using the re-moistening pulverization method to obtain wheat flour with a fineness of 0.15mm. Mix it thoroughly with 28g of white Polygonum multiflorum powder to obtain mixture 1.

[0101] S5. Add 530mL of brewing water to the saccharification cup, and add lactic acid to adjust the pH of the system to 4. Raise the system temperature to 38℃, and add 140g of mixture 1 while stirring. Keep warm for 30min, then raise the temperature for the first time at a rate of 1℃ / min to 52℃ and keep warm for 50min. Then raise the temperature for the second time at a rate of 1℃ / min to 90℃ and keep warm for 25min. Let it cool naturally to 62℃ to obtain mixture 2.

[0102] S6. Mix 8g of α-amylase with an activity of 220U / g, 2.4g of proline endopeptidase with an activity of 95U / g, 6.5g of saccharifying enzyme with an activity of 15.5U / g, and 3.3g of β-glucanase with an activity of 6U / g to obtain a compound enzyme preparation; add 0.8g of the compound enzyme preparation to mixture 2, keep warm at 62℃ and perform an iodine test, and after the iodine test is normal, perform a third heating at a heating rate of 1℃ / min, heat to 70℃, keep warm for 15min, filter, and obtain wort;

[0103] S7. Boil the wort for 74 minutes. At the beginning of boiling, add 0.27g of Simco hops (0.24mm fineness), 0.32g of grape leaves, and 2g of freeze-dried white Polygonum multiflorum powder (0.1mm fineness). After boiling, filter the wort using a conventional filter tank, wash the tank twice with the washing water temperature at 75℃, then swirl and settle for 10 minutes. After cooling, adjust the wort concentration to 11°P, boil and sterilize for 20 minutes, and then cool to room temperature to obtain clear wort.

[0104] S8. Add 8.2g of yeast composition to the clarified wort and place it in a fermentation tank for the primary fermentation stage. First, ferment at 10°C for 4 days. When the residual sugar drops to 4°P, seal the tank. After 2 days, lower the temperature by 1°C every 3 hours until it reaches 2°C. Then, carry out a 7-day secondary fermentation until the diacetyl content is ≤0.05mg / L. Stop the fermentation and add 0.1g of Cascade hops. After soaking for 3 days, filter, bottle, and pasteurize to obtain beer rich in Polygonum multiflorum.

[0105] Performance testing:

[0106] Turbidity: The turbidity values ​​of the beers rich in Polygonum multiflorum prepared in Examples 1-4 and Comparative Examples 1-7 were measured using a turbidity meter.

[0107] Accelerated aging test:

[0108] The beers rich in Polygonum multiflorum prepared in Examples 1-4 and Comparative Examples 1-7 were stored at 60°C for 7 days, and it was observed whether turbidity appeared.

[0109] Cold turbidity test:

[0110] The beers rich in Polygonum multiflorum prepared in Examples 1-4 and Comparative Examples 1-7 were refrigerated at 4°C for 24 hours, and it was observed whether turbidity occurred.

[0111] Total acid: The total acid content was determined according to the acid-base indicator titration method in GB12456—2021 "Determination of Total Acid in Food";

[0112] Bitter substances: Add 5 mL of filtered wine sample to a 50 mL centrifuge tube, then add 0.5 mL of 3 mol / L HCl solution and 10 mL of isooctane. Seal the wine sample and shake it on a shaker for 15 minutes. After the solution separates into layers, transfer the supernatant to a cuvette. Use the absorbance of isooctane at 275 nm as a blank and measure the absorbance of the wine sample at 275 nm.

[0113] The bitterness (BU) of the wine sample to be tested = A 275 ×50

[0114] In the formula: A 275 The absorbance of the wine sample to be tested is at a wavelength of 275 nm.

[0115] Diacetyl content: Diacetyl content was determined according to GB 4928—2008 "Analytical Methods for Beer";

[0116] Sensory evaluation: A tasting panel composed of 20 students and teachers who have received professional training in beer tasting evaluated the beer rich in white fleeceflower root prepared in Examples 1-4 and Comparative Examples 1-7 of this invention from four aspects: appearance, taste, flavor, and foam performance. The full score was 100 points, and the average score was taken. The specific scoring criteria are shown in Table 1.

[0117] Table 1

[0118]

[0119] Table 2

[0120]

[0121] Table 3

[0122]

[0123] Data Analysis:

[0124] As can be seen from Tables 1, 2, and 3, the beer prepared by this invention exhibits higher non-biological stability, lower bitterness, and better sensory evaluation. This may be due to the synergistic effect of α-amylase, proline endonuclease, saccharifying enzyme, and β-glucanase in the compound enzyme preparation, which promotes saccharification, reduces the impact of bitter substances from Polygonum multiflorum on beer flavor, and fully releases the active substances in Polygonum multiflorum, effectively exerting antioxidant functions. Furthermore, the proline endonuclease, on the one hand, allows proline to bind with polyphenols in Polygonum multiflorum to form sensitive proteins. The proline endonuclease can selectively cleave the polyphenol-binding regions of these sensitive proteins, providing certain amino acids for fermentation and reducing easily precipitated polypeptide fragments, thus improving the non-biological stability of the system. On the other hand, by decomposing proline polypeptides, it significantly reduces the interaction forces between polypeptides and proteins, improving the clarity and non-biological stability of the beer. Simco hops are added in three stages during the boiling process. While evaporating some aroma, the α-acid isomerization provides the basic bitterness to the beer, and during fermentation... Dry-hopped cascarter hops maximize the retention of volatile aromatic compounds without adding bitterness, and also improve the beer's antioxidant properties. Both types of hops provide the beer's base bitterness while also integrating the unique flavor of white shou wu (Polygonum multiflorum) into the overall beer flavor as much as possible, reducing the pronounced bitterness of white shou wu beer and enhancing its overall taste and complexity. Furthermore, a small amount of grape leaves and white shou wu powder are added to the wort at the beginning of boiling; the bitter compounds in the second addition of white shou wu powder can interact with the bitter compounds in the hops. The synergistic effect of α-acids further enriches the flavor profile of beer. Moreover, the polyphenols in white shou wu powder added during boiling can synergistically work with the polyphenols in hops to promote the precipitation of thermal coagulated substances, thereby improving the non-biological stability of beer. Grape leaves not only have antioxidant properties, but can also form complexes with polysaccharides and other substances in white shou wu powder, enhancing the colloidal stability of beer and increasing the retention rate of active substances in white shou wu. Furthermore, the astringency of the tannins contained therein may harmonize with the bitterness in white shou wu, enriching the flavor profile.

[0125] Those skilled in the art should understand that the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of the invention is limited to these examples; within the framework of the invention, the technical features of the above embodiments or different embodiments can also be combined, the steps can be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.

[0126] This invention is intended to cover all such substitutions, modifications, and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A beer enriched with Radix Polygoni Multiflori, characterized in that, The following ingredients are included by mass parts: barley malt 62-70 parts; wheat malt 50-57 parts; white false 30-40 parts; grape leaves 0.32-0.42 parts; complex enzyme enzyme preparation 0.8-1.3 parts; yeast composition 8.2-16.5 parts; Cascade hops 0.1-0.14 parts; Simcoe hops 0.27-0.3 parts; The yeast composition is prepared from Pichia kluyveri and abnormal Wickham M3 yeast; The complex enzyme enzyme preparation is prepared from α-amylase, proline endonuclease, glucoamylase and β-glucanase in a mass ratio of 8-11.2:2.4-3:6.5-7.2:3.3-4; The activity of α-amylase in the complex enzyme enzyme preparation is 220-270 U / g; The activity of proline endonuclease in the complex enzyme enzyme preparation is 95-110 U / g; The activity of glucoamylase in the complex enzyme enzyme preparation is 15.5-17.2 U / g; The activity of β-glucanase in the complex enzyme enzyme preparation is 6-7 U / g; The preparation method of the yeast composition is as follows: Step A1. Respectively inoculate Pichia kluyveri and abnormal Wickham M3 yeast into YPD solid medium, and culture at 30-35℃ for 20-36h to obtain activated strains, then inoculate into YPD liquid medium, and culture at 30-37℃ with a shaking speed of 160-180r / min for 20-36h to obtain Pichia kluyveri primary seed liquid and abnormal Wickham M3 yeast primary seed liquid; Step A2. Respectively inoculate Pichia kluyveri primary seed liquid and abnormal Wickham M3 yeast primary seed liquid into a fermenter containing YPD liquid medium to obtain Pichia kluyveri secondary seed liquid and abnormal Wickham M3 yeast secondary seed liquid, mix the Pichia kluyveri secondary seed liquid and abnormal Wickham M3 yeast secondary seed liquid uniformly according to the effective viable count of 2-3:0.5-1, centrifuge at 4000-5000rpm for 5-8min, and then wash twice with 0.85% sterile NaCl solution to obtain the yeast composition; The viable cell number of P. kluyveri in the P. kluyveri secondary seed broth in Step A2 is 3.2-4.6 x 10 8 cfu / mL; The volume ratio of Pichia kluyveri primary seed liquid to YPD liquid medium in step A2 is 100:700-900; The volume ratio of abnormal Wickham M3 yeast primary seed liquid to YPD liquid medium is 100:700-900.

2. The method of preparing the beer enriched with the seed of the plant of the genus of the tuber fleeceflower as claimed in claim 1, characterized in that, The following steps are included: Step S1. Take washed white false and cut into slices with a thickness of 3-5mm, pre-freeze at-20--15℃ for 1-2h, then freeze-dry, and then low-temperature crush at 4℃ to obtain white false powder with a fineness of 0.1-0.15mm; crush the barley malt and wheat malt by re-moistening and crushing method to obtain flour with a fineness of 0.15-0.2mm, and mix the flour with the white false powder uniformly to obtain mixed material 1; Step S2. Add brewing water to the saccharifying cup, and add lactic acid to adjust the pH to 4-5, raise the temperature of the system to T1, add mixed material 1 while stirring, incubate for 30-40 min, then perform the first temperature rise, and incubate for 50-60 min, then perform the second temperature rise, and incubate for 25-30 min, and naturally cool to T2, to obtain mixed material 2; Step S3. Add a complex enzyme preparation to mixed material 2, incubate at T2, and perform an iodine test, after the iodine test is normal, perform the third temperature rise, and incubate for 15-20 min, and filter, to obtain wort; Step S4. Boil the wort, the boiling time is 74-82 min, and Simco hops with a fineness of 0.24-0.28 mm and grape leaves, and white tuber fleeceflower powder with a fineness of 0.1-0.15 mm after freeze-drying are added, after boiling, use a traditional filter tank to filter the wort, wash the tank twice and the temperature of the washing water is 75-78℃, and then spin and precipitate for 10-15 min, after cooling, adjust the wort concentration to 11°P, and after boiling sterilization for 20-30 min, cool to room temperature, to obtain clear wort; Step S5. Add a yeast composition to the clear wort, and place it in a fermentation tank to perform the main fermentation stage, first incubate and ferment at 10-12℃ for 4-5 d, when the residual sugar is reduced to 4°P, seal the tank, after 2 d, reduce the temperature by 1℃ every 3 h, until the temperature is reduced to 2-4℃, perform the after-fermentation for 7 d, until the diacetyl content is ≤0.05 mg / L, terminate the fermentation, and then dry add Cascata hops, soak for 3-5 d, filter, bottle, and perform pasteurization, to obtain white tuber fleeceflower-enriched beer.

3. The method of making a beer enriched with the seed of the plant of the genus Cuscuta as claimed in claim 2, wherein, The freeze-drying in step S1 includes a first freezing stage and a second drying stage; The temperature in the first freezing stage is -42--35℃, and the time is 5-6.5 h; The temperature in the second drying stage is -15-0℃, and the time is 15-18 h.

4. The method of claim 3, wherein the white tuberous beggartys- root enriched beer is prepared by adding the white tuberous beggartys- root extract to the beer. The temperature T1 in step S2 is 38-44℃; The temperature rise rate in the first temperature rise is 1-2℃ / min, and the temperature is raised to 52-56℃; The temperature rise rate in the second temperature rise is 1-2℃ / min, and the temperature is raised to 90-94℃.

5. The method of claim 4, wherein the white tuberous beggartys- root enriched beer is prepared by adding the white tuberous beggartys-root to the beer after the beer is brewed. The temperature T2 in step S2 is 62-65℃; The ratio of the amount of brewing water to mixed material 1 is 530-680 mL:140-163 g.

6. The method of making a beer enriched with the seed of the plant of the genus Fobifolia according to claim 5, characterized in that, The temperature rise rate in the third temperature rise in step S3 is 1-2℃ / min, and the temperature is raised to 70-74℃.

7. The method of claim 6, wherein the white tuberous beggartys- root enriched beer is prepared by the steps of, The white tuber fleeceflower powder and grape leaves are added at the beginning of boiling in step S4; The Simco hops are added three times, one half is added at 10 min of boiling, one fourth is added at 40 min of boiling, and one fourth is added at 65 min of boiling.

Images