Brewing method of wheat beer with high yeast activity and wheat beer
Through the wheat beer brewing method with high yeast activity, hop-loaded chitosan and zeolite particles are used to filter and remove impurities, control the amount of yeast, solve the turbidity and color problems of wheat beer, improve the clarity and flavor of beer, and achieve high-quality wheat beer production.
Patent Information
- Application Number
- CN202510722517.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-30
- Publication Date
- 2025-09-09
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
How to develop a wheat beer with high yeast activity so that the wheat beer has the advantages of low turbidity, relatively clear color, good taste and high quality, and avoid the problems of increased turbidity and darker color caused by low yeast activity.
The brewing method of wheat beer with high yeast activity is adopted, including saccharification after malt crushing, adding hops and yeast complex liquid for primary and secondary fermentation, using hops-loaded chitosan and zeolite particles to filter and remove impurities, controlling the amount of yeast, and ensuring the fermentation effect and flavor.
The clarity and flavor of wheat beer are improved, yeast activity is maintained, turbidity and color problems are avoided, and the overall quality of beer is improved.
Smart Images
Figure BDA0005429767530000081
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of beer brewing, and more specifically, to a brewing method of wheat beer with high yeast activity and the wheat beer. Background Art
[0002] Beer is a fermented wine made from malt and water as the main raw materials, with hops added and fermented by yeast. It contains carbon dioxide and can form foam. Beer has a low alcohol content and contains carbon dioxide, multiple amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes.
[0003] Wheat beer is made from wheat. Compared with traditional beer, it is more refreshing and has a lighter taste. In the process of brewing wheat with yeast, the sugar in the malt is converted into alcohol and carbon dioxide, which makes the beer produce more foam. In the fermentation process, yeast also produces flavor substances such as esters and alcohols, which enhance the fruity and yeasty flavor of wheat beer.
[0004] However, the yeast in wheat beer will form sediment after fermentation. The presence of sediment and protein molecules will easily increase the turbidity and darken the color of wheat beer, thus affecting the visual effect. Therefore, wheat beer is generally filtered to remove most of the yeast sediment and protein, but some yeast needs to be retained to maintain subsequent fermentation and improve the taste and flavor quality of wheat beer. In order to ensure the subsequent fermentation, a certain amount of yeast is required. If the yeast activity is low and the amount of yeast required increases, then an excessively high yeast content will easily make the color of wheat beer darker, the turbidity deeper, and the taste and flavor affected.
[0005] Therefore, how to develop a wheat beer with high yeast activity so that the wheat beer has the advantages of low turbidity, clear color, good taste and high quality is an urgent problem to be solved. Summary of the Invention
[0006] In order to develop a wheat beer with high yeast activity, so that the wheat beer has the advantages of low turbidity, relatively clear color, good taste and high quality, the present application provides a brewing method of wheat beer with high yeast activity and the wheat beer.
[0007] In a first aspect, the present application provides a method for brewing wheat beer with high yeast activity, which adopts the following technical solution: A method for brewing wheat beer with high yeast activity comprises the following steps: S1. After wheat malt is crushed to obtain malt powder, the malt powder is added with water and heated for saccharification, and after filtering, a saccharified liquid is obtained; S2, adding hops during the boiling process of the saccharified liquid, then adjusting the pH, and obtaining a clarified liquid after precipitation and cooling; S3, yeast complex liquid is added to the clarified liquid for primary fermentation treatment, and the inoculation amount of yeast in the yeast complex liquid in the clarified liquid is (1.6-1.8)×10 7 cfu / mL, and then passed through a 150-200 mesh sieve to obtain a slurry; a high-activity yeast complex liquid was added to the slurry for secondary fermentation treatment, and the inoculation amount of the high-activity yeast in the high-activity yeast complex liquid in the slurry was (3.8-4.4)×10 3 cfu / mL, and the fermentation broth was obtained; S4. The fermented liquid is passed through an 80-100 mesh sieve and bottled to obtain finished wheat beer.
[0008] By adopting the above technical solution, the wheat malt is saccharified after being crushed to ensure the uniformity of saccharification, and then hops are added to further clarify the oxidation liquid, and then a yeast complex liquid with a high yeast content is added for preliminary fermentation treatment to convert the sugar in the clarified liquid into alcohol and carbon dioxide, thereby increasing the flavor and taste of the beer. After the slurry passes through a 150-200 mesh sieve, the protein precipitate and impurities and bacteria in the yeast complex liquid can be further removed, thereby improving the clarity of the slurry; then a high-activity yeast complex liquid with a low yeast content is added for secondary fermentation to further enrich the taste level of the wheat beer, and the slurry passes through a 60-80 mesh sieve to ensure that some high-activity yeast complex liquid remains in the wheat beer to ensure the continuous subsequent fermentation, and the low yeast content is not easy to excessively affect the turbidity and color of the wheat beer, so that the wheat beer has the advantages of low turbidity, relatively clear color, good taste and high quality.
[0009] Preferably, the wheat malt has a color of 7-10 EBC, and the average particle size of the malt powder is 1-2 mm.
[0010] By adopting the above technical solution, the chromaticity of wheat malt is limited, making the color of wheat beer relatively lighter; the crushed particle size of wheat malt is limited, the contact area between malt powder and water is increased, saccharification is promoted, the saccharification rate is accelerated, and the processing efficiency of wheat beer is improved.
[0011] Preferably, the specific steps of adding water to the malt powder and heating it for saccharification are as follows: the mass ratio of malt powder to water is 1:4-6, after mixing evenly, heating to 50-55°C for protein rest, standing for 20-28 minutes, then heating to 62-68°C, and saccharification standing for 1-1.5 hours.
[0012] By adopting the above technical solution, protein is broken down into medium and low molecular weight nitrogen, which has a significant impact on the foam performance of beer. An appropriate protein rest time can ensure that the beer has a stable foam; and the protein rest helps to remove proteins that may cause beer turbidity; combined with the subsequent saccharification rest, the flavor, taste and quality of wheat beer are further improved.
[0013] Preferably, the hops in S2 are hop-loaded chitosan, and the added amount of the hop-loaded chitosan is 0.6-0.8% of the mass of the malt powder.
[0014] Preferably, the hop-loaded chitosan is prepared from a hop-chitosan solution in a mass ratio of 1:0.1-0.25.
[0015] By adopting the above technical solution, the chitosan in the hop-loaded chitosan is insoluble in water and ethanol, and the pore spacing effect of the chitosan can balance the flavor and taste of the hops in the clarified liquid. In addition, by utilizing the attraction and connection effect of chitosan on proteins and other impurities, in combination with hops, it can further complex protein precipitates and other substances, making it easier for the precipitate to be filtered and removed, thereby improving the clarification effect of the clarified liquid, reducing the turbidity of wheat beer and enriching the flavor and taste of wheat beer.
[0016] Preferably, the yeast complex liquid comprises the following raw materials in parts by weight: 0.3-0.5 parts of yeast, 500-600 parts of water, 50-80 parts of oat peptides, 5-10 parts of vitamins, and 5-10 parts of potassium dihydrogen phosphate.
[0017] By adopting the above technical solution, the addition of oat peptides and the small molecule active peptides contained therein can provide the nutrients required by yeast, and cooperate with vitamins, potassium dihydrogen phosphate and sugars in the saccharification liquid to promote the growth and reproduction of yeast while improving the fermentation effect of yeast on the saccharification liquid, thereby improving the flavor, taste and quality of wheat beer.
[0018] Oat peptides contain β-glucan, which can appropriately increase the viscosity of the clarified liquid, making the taste more layered and fuller; and the content of β-glucan will also affect the production of ester substances, thereby enriching the flavor of wheat beer; at the same time, oat peptides can connect with substances such as protein precipitation, making it easier to filter and remove, thereby ensuring the clarity of wheat beer and reducing turbidity.
[0019] Preferably, the temperature of the primary fermentation treatment is 20-25°C, and the fermentation is performed to a sugar content of 3.6-4.0°P.
[0020] By adopting the above technical solution and limiting the fermentation temperature, it is possible to ensure that the yeast has high activity and can effectively decompose sugar and convert it into ethanol and carbon dioxide. This temperature is also conducive to the yeast synthesizing specific ester flavor substances. Combined with the limited fermentation sugar content, the aroma and flavor of wheat beer can be further improved.
[0021] Preferably, the high-activity yeast complex liquid contains the following raw materials in parts by weight: 0.4-0.6 parts of high-activity yeast, 500-700 parts of water, 20-40 parts of sucrose, 10-20 parts of tremella polysaccharide, 60-80 parts of soybean peptide complex, 2-8 parts of vitamins, and 5-10 parts of potassium dihydrogen phosphate.
[0022] By adopting the above technical solution, yeast can continuously ferment using sucrose and tremella polysaccharides, and combined with the nutritional supply of soybean peptides, it further promotes the growth and reproduction of yeast and improves the activity of yeast. Combined with vitamins and potassium dihydrogen phosphate, it ensures the high-activity growth and reproduction of yeast while further fermenting, thereby improving the flavor level and taste of wheat beer.
[0023] After the fermentation liquid is filtered, the wheat beer contains some highly active yeast. In the subsequent fermentation process, the highly active yeast can further decompose the sugar in the wheat malt and the Tremella polysaccharide, thereby improving the layered taste and flavor of the wheat beer after the secondary fermentation; and the soybean peptide can continuously supply nitrogen and carbon sources to the yeast, promote yeast growth, ensure yeast activity, and further improve the flavor of the beer during the fermentation process.
[0024] Preferably, the soybean peptide composite material is prepared from zeolite particles and soybean peptide solution in a mass ratio of 1:7-10.
[0025] By adopting the above technical solution, soybean peptides and zeolite particles are compounded, and the adsorption effect and porous structure of zeolite particles are used to adsorb the soybean peptide melt, filling the pore structure while blocking the diffusion path of reactants and intermediate transition products in the fermentation process to ensure the fermentation effect. In addition, the large specific surface area of zeolite is easy to contact with yeast, which facilitates the attachment of yeast to the surface of zeolite particles, providing yeast with nutrients such as nitrogen and carbon sources, promoting the growth and reproduction of yeast while ensuring the catalytic effect of fermentation, accelerating the esterification reaction of alcohols and acids in the fermentation process, thereby further improving the rich aroma of beer; when filtering after the fermentation is completed, proteins and impurities adsorbed on the surface of zeolite particles are easily filtered out, reducing the turbidity of wheat beer and improving the flavor, taste and quality of wheat beer.
[0026] Preferably, the temperature of the secondary fermentation treatment is 20-24°C and the pressure is 0.1-0.15 MPa. The fermentation is performed until the sugar content drops below 3°P, and then the temperature is lowered to 18-19°C and culture is continued for 7-10 days.
[0027] By adopting the above technical solution, the temperature and pressure of the secondary fermentation are limited, the fermentation efficiency is improved while the fermentation effect is guaranteed, and the flavor, taste and quality of wheat beer are improved.
[0028] In a second aspect, the present application provides a wheat beer with high yeast activity, which adopts the following technical solution: The invention discloses a wheat beer with high yeast activity, which is brewed by adopting a brewing method of wheat beer with high yeast activity.
[0029] By adopting the above technical solution, a small amount of highly active yeast remains in the wheat beer, which does not easily affect the turbidity while ensuring the flavor, taste and quality of the wheat beer after fermentation.
[0030] In summary, this application has the following beneficial effects: 1. During the filtration process after the primary fermentation, protein precipitation, yeast and casein particles can be removed, while the filtration after the secondary fermentation can retain some yeast components. The inoculation amount of yeast in the secondary fermentation is reduced, thereby limiting the retained yeast content in the wheat beer. The presence of a lower content of highly active yeast can not only control the clarity and turbidity of the wheat beer, but also ensure the taste, flavor and quality of the wheat beer after fermentation.
[0031] 2. The chitosan in the hop-loaded chitosan is insoluble in water and ethanol. Combined with the pore spacing effect of chitosan, it can balance the flavor and taste of hops in the clarified liquid. In addition, by utilizing the attraction and connection effect of chitosan on proteins and other impurities, combined with hops, it can further complex protein precipitation and other substances, making it easier for the precipitation to be filtered and removed, thereby improving the clarification effect of the clarified liquid, reducing the turbidity of wheat beer, and enriching the flavor and taste of wheat beer.
[0032] 3. The presence of zeolite particles can not only promote the filtration of proteins and impurities, but also further increase the amount of oxygen entering during the fermentation and stirring process, promote aerobic fermentation of yeast, thereby improving the fermentation efficiency and giving wheat beer a better layered taste and quality. DETAILED DESCRIPTION
[0033] The present application is further described in detail below with reference to the embodiments.
[0034] Preparation example of hop-loaded chitosan The following raw materials are all commercially available and food grade.
[0035] Preparation Example 1: Hops loaded chitosan was prepared by the following method: 0.2 kg of chitosan solution was evenly sprayed on the surface of 1 kg of hops, wherein the mass fraction of the chitosan solution was 1%, the solvent was acetic acid solution, and the concentration of the acetic acid solution was 2%. The solution was air-dried to obtain hop-loaded chitosan.
[0036] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: 0.1 kg of chitosan solution was evenly sprayed on the surface of 1 kg of hops, and the mixture was air-dried to obtain hop-loaded chitosan.
[0037] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: 0.25 kg of chitosan solution was evenly sprayed on the surface of 1 kg of hops, and the mixture was air-dried to obtain hop-loaded chitosan.
[0038] Preparation example of yeast complex solution The yeast in the following raw materials was purchased from Weihai Biotechnology Co., Ltd., model BF16; oat peptide was purchased from Shanxi Zhongnuo Biotechnology Co., Ltd., food grade, 800Da; other raw materials were commonly available on the market.
[0039] Preparation Example 4: Yeast complex solution was prepared by the following method: Weigh 0.4 kg of yeast, 550 kg of water, 65 kg of oat peptide, 8 kg of vitamins, and 8 kg of potassium dihydrogen phosphate; the vitamin is vitamin B2; mix and stir evenly, and let stand at 25° C. for 2 h to obtain a yeast complex liquid.
[0040] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: Weigh 0.3 kg of yeast, 500 kg of water, 50 kg of oat peptide, 5 kg of vitamins, and 5 kg of potassium dihydrogen phosphate, mix and stir evenly, and let stand at 25° C. for 2 h to obtain a yeast composite solution.
[0041] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: Weigh 0.5 kg of yeast, 600 kg of water, 80 kg of oat peptide, 10 kg of vitamins, and 10 kg of potassium dihydrogen phosphate, mix and stir evenly, and let stand at 25° C. for 2 h to obtain a yeast composite solution.
[0042] Preparation example of highly active yeast complex solution The highly active yeast in the following raw materials was purchased from Guangzhou Qiongqi Bioengineering Co., Ltd. as food-grade highly active dry yeast; Tremella polysaccharide was purchased from Lanzhou Waterless Biotechnology Co., Ltd., food grade, specification 50%; soybean peptide was purchased from Guangzhou Huayu Biotechnology Co., Ltd., food grade; other raw materials were commonly available on the market.
[0043] Preparation Example 7: A highly active yeast complex solution was prepared using the following method: 1 kg of zeolite particles were placed in 9 kg of soy peptide solution and stirred for 30 minutes to obtain a soy peptide composite material. The zeolite particles had a particle size of 0.5 mm and an average porosity of about 60%. The concentration of the soy peptide solution was 20%, and the solvent was water. Weigh 0.5 kg of highly active yeast, 600 kg of water, 30 kg of sucrose, 15 kg of Tremella polysaccharide, 70 kg of soybean peptide compound, 5 kg of vitamins, and 8 kg of potassium dihydrogen phosphate, where the vitamin is vitamin B2, mix and stir evenly, and let stand at 25°C for 2 h to obtain a highly active yeast composite liquid.
[0044] Preparation Example 8: This preparation example differs from Preparation Example 7 in that: 1 kg of zeolite particles were placed in 7 kg of soybean peptide solution and stirred for 30 minutes to obtain a soybean peptide composite material. Weigh 0.4 kg of highly active yeast, 500 kg of water, 20 kg of sucrose, 10 kg of Tremella polysaccharide, 60 kg of soybean peptide compound, 2 kg of vitamins, and 5 kg of potassium dihydrogen phosphate, mix and stir evenly, and let stand at 25°C for 2 h to obtain a highly active yeast composite liquid.
[0045] Preparation Example 9: This preparation example differs from Preparation Example 7 in that: 1 kg of zeolite particles were placed in 10 kg of soybean peptide solution and stirred for 30 minutes to obtain a soybean peptide composite material. Weigh 0.6 kg of highly active yeast, 700 kg of water, 40 kg of sucrose, 20 kg of Tremella polysaccharide, 80 kg of soybean peptide compound, 8 kg of vitamins, and 10 kg of potassium dihydrogen phosphate, mix and stir evenly, and let stand at 25°C for 2 h to obtain a highly active yeast composite liquid. Example
[0046] The following raw materials are all commercially available.
[0047] Example 1: A wheat beer with high yeast activity: S1. Weigh wheat malt and grind it to obtain malt powder. The average particle size of the malt powder is 1 mm, and the chroma of the wheat malt is 7-10 EBC. Water is added to the malt powder at a mass ratio of 1:5. After mixing, the mixture is heated to 53° C. for protein rest. The mixture is allowed to stand for 25 min, then heated to 65° C., saccharified, and allowed to stand for 1.2 h. The mixture is passed through a 60-mesh sieve to obtain a saccharified solution. S2. After the saccharification liquid was boiled for 30 minutes, hops were added. The hops were the hop-loaded chitosan prepared in Preparation Example 1. The amount of hop-loaded chitosan added was 0.72% of the mass of the malt powder. Then, lactic acid was added to adjust the pH to 5.0. The mixture was vortexed and precipitated. The mixture was cooled to room temperature to obtain a clarified liquid with a sugar content of 12°P. S3, the yeast complex solution prepared in Preparation Example 4 was added to the clarified liquid for primary fermentation. The temperature of the primary fermentation was 22°C, and the sugar content was fermented to 3.8°P. The inoculation amount of yeast in the yeast complex solution in the clarified liquid was 1.7×10 7cfu / mL, and then passed through a 180-mesh sieve to obtain a slurry; the highly active yeast complex solution prepared in Preparation Example 7 was added to the slurry for secondary fermentation. The temperature of the secondary fermentation was 22°C and the pressure was 0.12 MPa. The fermentation was continued until the sugar content reached 2.8°P, and the temperature was lowered to 18°C and cultured for 8 days. The inoculation amount of the highly active yeast in the highly active yeast complex solution in the clarified liquid was 4.0×10 3 cfu / mL, and the fermentation broth was obtained; S4. The fermented liquid is passed through a 100-mesh sieve and bottled to obtain finished wheat beer.
[0048] Example 2: This example differs from Example 1 in that: S1. Weigh wheat malt and grind it to obtain malt powder. The average particle size of the malt powder is 2 mm, and the chroma of the wheat malt is 7-10 EBC. Water is added to the malt powder in a mass ratio of 1:4. After mixing, the mixture is heated to 50° C. for protein rest. The mixture is allowed to stand for 28 min, then heated to 62° C., saccharified, and allowed to stand for 1.5 h. The mixture is passed through a 60-mesh sieve to obtain a saccharified solution. S2. After the saccharification liquid was boiled for 30 minutes, hops were added. The hops were the hop-loaded chitosan prepared in Preparation Example 2. The amount of hop-loaded chitosan added was 0.6% of the mass of the malt powder. Then, lactic acid was added to adjust the pH to 4.8. The mixture was vortexed and precipitated. The mixture was cooled to room temperature to obtain a clear solution with a sugar content of 12°P. S3, the yeast complex solution prepared in Preparation Example 5 was added to the clarified liquid for primary fermentation. The temperature of the primary fermentation was 20°C, and the sugar content was fermented to 4.0°P. The inoculation amount of yeast in the yeast complex solution in the clarified liquid was 1.6×10 7 cfu / mL, and then passed through a 150-mesh sieve to obtain a slurry; the highly active yeast complex solution prepared in Preparation Example 8 was added to the slurry for secondary fermentation treatment. The temperature of the secondary fermentation treatment was 20°C and the pressure was 0.15 MPa. The fermentation was carried out until the sugar content reached 2.9°P, and the temperature was lowered to 19°C and cultured for 7 days. The inoculation amount of the highly active yeast in the highly active yeast complex solution in the clarified liquid was 3.8×10 3 cfu / mL, and the fermentation broth was obtained; S4. The fermented liquid is passed through an 80-mesh sieve and bottled to obtain finished wheat beer.
[0049] Example 3: This example differs from Example 1 in that: S1. Weigh wheat malt and grind it to obtain malt powder. The average particle size of the malt powder is 1 mm, and the chroma of the wheat malt is 7-10 EBC. Water is added to the malt powder at a mass ratio of 1:6. After mixing, the mixture is heated to 55° C. for protein rest. The mixture is allowed to stand for 20 min, then heated to 68° C., saccharified, and allowed to stand for 1 h. The mixture is passed through a 60-mesh sieve to obtain a saccharified solution. S2. After the saccharification liquid was boiled for 30 minutes, hops were added. The hops were the hop-loaded chitosan prepared in Preparation Example 3. The amount of hop-loaded chitosan added was 0.8% of the mass of the malt powder. Then, lactic acid was added to adjust the pH to 5.0. The mixture was vortexed and precipitated. The mixture was cooled to room temperature to obtain a clear solution with a sugar content of 12°P. S3, the yeast complex solution prepared in Preparation Example 6 was added to the clarified liquid for primary fermentation. The temperature of the primary fermentation was 24°C, and the fermentation was carried out until the sugar content reached 4.0°P. The inoculation amount of yeast in the yeast complex solution in the clarified liquid was 1.8×10 7 cfu / mL, and then passed through a 200-mesh sieve to obtain a slurry; the highly active yeast complex solution prepared in Preparation Example 9 was added to the slurry for secondary fermentation. The temperature of the secondary fermentation was 24°C and the pressure was 0.1 MPa. The fermentation was continued until the sugar content reached 2.8°P, and the temperature was lowered to 18°C and cultured for 10 days. The inoculation amount of the highly active yeast in the highly active yeast complex solution in the clarified liquid was 4.4×10 3 cfu / mL, and the fermentation broth was obtained; S4. The fermented liquid is passed through a 100-mesh sieve and bottled to obtain finished wheat beer.
[0050] Example 4: This example differs from Example 1 in that: The hops are common commercially available hops.
[0051] Example 5: This example differs from Example 1 in that: No oat peptides were added to the yeast complex solution.
[0052] Example 6: This example differs from Example 1 in that: Tremella polysaccharide and soybean peptide compound are not added to the highly active yeast complex liquid.
[0053] Example 7: This example differs from Example 1 in that: The soybean peptide complex is replaced by soybean peptide in the highly active yeast complex solution, i.e., no zeolite particles are added.
[0054] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: S3, the yeast complex solution prepared in Preparation Example 4 was added to the clarified liquid for fermentation treatment. The fermentation temperature was 22°C, and the inoculation amount of yeast in the yeast complex solution in the clarified liquid was 1.7×10 7 cfu / mL, ferment until the sugar content reaches 2.8°P, cool to 18°C and continue to culture for 8 days to obtain the fermentation liquid.
[0055] Performance testing 1. Sensory evaluation and testing Wheat beer was prepared using the methods of Examples 1-7 and Comparative Example 1, respectively. A sensory evaluation panel consisting of 80 professional sensory evaluators, 10 in each group, tested the wheat beer based on turbidity, mouthfeel, and flavor, and scored according to the following scoring criteria. The average score was recorded. Turbidity: Low turbidity, bright color, no obvious sediment (10 points) → Obvious turbidity, dark color, obvious sediment (0 points); Taste: Pure and refreshing on the palate, with a mild bitterness and a strong bite (10 points) → Bland taste, with a noticeable bitterness on the palate and no bite (0 points) Flavor: Rich wine aroma, obvious fragrance 10 points → No wine aroma, no fragrance 0 points.
[0056] 2. Yeast detection Wheat beer was prepared using the methods of Examples 1-3, respectively. The wheat beer sample was mixed evenly with 0.01% methylene blue dye in an appropriate ratio to completely dye it. 20 μL of the dyed sample was aspirated and added dropwise to a cell counting plate to ensure that there was no overflow or bubbles. After standing for 1 minute, the cell counting plate was inserted into the counting instrument slot. Five appropriate fields of view were adjusted by adjusting the screw and the detection was started, and the data was recorded.
[0057] Table 1 Performance Test Table (“ / ” in the table indicates that the corresponding embodiment and comparative example were not tested for this item, so there is no data) Combining Examples 1-3 and Table 1, it can be seen that the wheat beer prepared in the present application has low turbidity, good taste, good flavor, and contains a certain amount of yeast, which makes the wheat beer have the advantages of low turbidity, relatively clear color, good taste and high quality.
[0058] Combining Example 1 and Examples 4-7 with Table 1, it can be seen that the hops in Example 4 are common commercially available hops. Compared with Example 1, the turbidity, mouthfeel, and flavor score of the wheat beer in Example 4 are all lower than those in Example 1. This indicates that the combination of hops and chitosan can further complex impurities and proteins, facilitate filtration and removal, reduce turbidity, and the presence of chitosan can balance the bitterness of hops with the mellow flavor of wheat beer, thereby giving the wheat beer better flavor, taste, and quality.
[0059] No oat peptide was added to the yeast composite liquid of Example 5. Compared with Example 1, the turbidity, mouthfeel, and flavor score of the wheat beer of Example 5 were lower than those of Example 1, indicating that the addition of oat peptide can promote the growth and reproduction of yeast, thereby promoting fermentation and improving the flavor, taste, and quality of wheat beer.
[0060] No tremella polysaccharide and soybean peptide composite were added to the highly active yeast composite liquid of Example 6. Compared with Example 1, the turbidity, mouthfeel, and flavor score of the wheat beer of Example 6 were all lower than those of Example 1. This indicates that the addition of tremella polysaccharide and soybean peptide composite can further promote the growth and reproduction of highly active yeast, reduce the impact of turbidity during fermentation, and ensure flavor, taste, and quality.
[0061] In Example 7, the soybean peptide composite material was replaced with soybean peptide in the highly active yeast composite liquid, i.e., no zeolite particles were added. Compared with Example 1, the turbidity, mouthfeel, and flavor scores of the wheat beer in Example 7 were all lower than those in Example 1, indicating that the presence of zeolite particles can further remove impurities and other substances, improve the clarity of wheat beer, reduce turbidity, balance the fermentation effect of wheat beer, and improve the taste and flavor of wheat beer.
[0062] Combining Example 1 and Comparative Example 1 with Table 1, it can be seen that Comparative Example 1 does not add the highly active yeast composite liquid. Compared with Example 1, the turbidity, mouthfeel, and flavor scores of the wheat beer in Comparative Example 1 are all lower. This indicates that the addition of the highly active yeast composite liquid can retain some yeast in the wheat beer, ensuring the fermentation effect while not easily affecting the turbidity and quality of the wheat beer due to the high yeast content.
[0063] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.
Claims
1. A wheat beer with high yeast activity, characterized in that The steps include: S1. After wheat malt is crushed to obtain malt powder, the malt powder is added with water and heated for saccharification, and after filtering, a saccharified liquid is obtained; S2, adding hops during the boiling process of the saccharified liquid, then adjusting the pH, and obtaining a clarified liquid after precipitation and cooling; S3. Add yeast complex solution to the clarified liquid for primary fermentation. The inoculation amount of yeast in the yeast complex solution in the clarified liquid is (1.6-1.8)×10 7 cfu / mL, and then passed through a 150-200 mesh sieve to obtain a slurry; The slurry is added with a high-activity yeast complex liquid for secondary fermentation. The inoculation amount of the high-activity yeast in the high-activity yeast complex liquid in the slurry is (3.8-4.4)×10 3 cfu / mL, and the fermentation broth was obtained; S4. The fermented liquid is passed through an 80-100 mesh sieve and bottled to obtain finished wheat beer.
2. The method for brewing wheat beer with high yeast activity according to claim 1, characterized in that: The wheat malt has a chromaticity of 7-10 EBC, and the average particle size of the malt powder is 1-2 mm.
3. The brewing method of wheat beer with high yeast activity according to claim 1, characterized in that: The specific steps of adding water to the malt powder and heating it for saccharification are as follows: the mass ratio of malt powder to water is 1:4-6, after mixing evenly, heating to 50-55°C for protein rest, standing for 20-28 minutes, then heating to 62-68°C, and saccharifying and standing for 1-1.5 hours.
4. The method for brewing wheat beer with high yeast activity according to claim 1, characterized in that: The hops in S2 are hop-loaded chitosan, and the addition amount of the hop-loaded chitosan is 0.6-0.8% of the mass of the malt powder.
5. The brewing method of wheat beer with high yeast activity according to claim 1, characterized in that: The yeast complex liquid comprises the following raw materials in parts by weight: 0.3-0.5 parts of yeast, 500-600 parts of water, 50-80 parts of oat peptides, 5-10 parts of vitamins, and 5-10 parts of potassium dihydrogen phosphate.
6. The brewing method of wheat beer with high yeast activity according to claim 1, characterized in that: The temperature of the primary fermentation treatment is 20-25°C, and the fermentation is performed to a sugar content of 3.6-4.0°P.
7. The method for brewing wheat beer with high yeast activity according to claim 1, characterized in that: The high-activity yeast complex liquid comprises the following raw materials in parts by weight: 0.4-0.6 parts of high-activity yeast, 500-700 parts of water, 20-40 parts of sucrose, 10-20 parts of tremella polysaccharide, 60-80 parts of soybean peptide complex, 2-8 parts of vitamins, and 5-10 parts of potassium dihydrogen phosphate.
8. The method for brewing wheat beer with high yeast activity according to claim 7, characterized in that: The soybean peptide composite material is prepared from zeolite particles and soybean peptide solution in a mass ratio of 1:7-10.
9. The method for brewing wheat beer with high yeast activity according to claim 1, characterized in that: The secondary fermentation treatment is performed at a temperature of 20-24° C. and a pressure of 0.1-0.15 MPa. The fermentation is performed until the sugar content drops below 3° P, and then the temperature is lowered to 18-19° C. and culture is continued for 7-10 days.
10. A wheat beer with high yeast activity, characterized in that: Wheat beer brewed by the brewing method of wheat beer with high yeast activity according to any one of claims 1 to 9.