A yeast capable of rapid fermentation and use thereof
By using two types of yeast to ferment Maojian tea leaves, craft beer is prepared, which solves the problems of monotonous taste and insufficient healthy flavor in craft beer, and achieves diversified taste and enhanced tea aroma in beer.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HEILONGJIANG SIMBACH BIOTECHNOLOGY CO LTD
- Filing Date
- 2025-06-24
- Publication Date
- 2026-06-02
AI Technical Summary
The craft beer market lacks variety in taste and sufficient improvement in health benefits, failing to meet the diverse needs of consumers.
Craft beer is prepared by co-fermenting Maojian tea with two different yeasts. Brewing yeast 1 (GDMCC NO. 2109) and brewing yeast 2 (CGMCC NO. 23854) are mixed in a specific ratio for anaerobic fermentation. Combined with a mixture of Maojian extract and wheat wort, the fermentation conditions are optimized to improve the beer's foaming properties, alcohol content, and tea aroma.
The prepared Maojian beer has good foaming properties, high alcohol content and higher alcohol content, low diacetyl content, high tea polyphenol and tea polysaccharide content, and rich taste and flavor, meeting consumer demand.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of microbial technology, and more specifically, to a yeast capable of rapid fermentation and its applications. Background Technology
[0002] Tea-infused beer, a beverage that perfectly blends the aroma of traditional tea with modern brewing techniques, is gradually becoming a rising star in the market. It not only inherits the refreshing taste and moderate alcohol content of beer, but also incorporates the unique aroma, nutrients, and health benefits of tea, satisfying modern consumers' pursuit of personalized and diversified beverages.
[0003] Currently, some tea-infused liquors have appeared on the market, but the craft beer currently on the market has the following problems: the taste is monotonous. Although craft beer has enriched the taste and flavor compared to traditional industrial beer, its richness is still insufficient to meet the needs of consumers; special flavor craft beer often uses industrial concentrates to improve the flavor, which does not meet consumers' health needs, and the craft beer brewed has poor layering.
[0004] In view of the above-mentioned production status, this invention proposes a method for preparing Maojian craft beer by co-fermenting Maojian tea with yeast that can ferment rapidly. Summary of the Invention
[0005] To address the technical problems existing in the prior art, the present invention aims to provide a yeast capable of rapid fermentation and its applications. This invention utilizes two different yeasts to co-ferment Maojian tea leaves to prepare craft beer. This beer exhibits good foaming properties, and its relatively high alcohol content and higher alcohol content contribute to its excellent taste and flavor. Simultaneously, it has a relatively low diacetyl content and relatively high levels of tea polyphenols and tea polysaccharides, further highlighting the tea aroma of the Maojian beer and making it more palatable to consumers.
[0006] In response to this, the present invention first provides a method for preparing Maojian beer, which includes the following steps:
[0007] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves for blanching treatment;
[0008] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) are soaked in ultrapure water at an addition rate of 10-20 g / L, heated, and the Maojian extract is collected by filtration for later use.
[0009] 3) Preparation of wheat sprouts: Physically crush the wheat sprouts and add ultrapure water at a mass ratio of 1:(20-30). Continuously crush the wheat sprouts in a high-speed mixer until they become a paste. Heat the paste-like wheat sprouts for saccharification and collect the wheat juice after filtration.
[0010] 4) Co-fermentation with brewer's yeast: The Maojian extract in step 2) and the wheat juice in step 3) are mixed in a mass ratio of (1-2):(2:1), and a mixed yeast prepared by brewer's yeast 1 and brewer's yeast 2 is inoculated into the mixture for anaerobic fermentation.
[0011] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0012] Preferably, the blanching process in step 1) involves pretreatment in an oven at 80-90℃ for 1-4 hours.
[0013] Preferably, the heat treatment in step 2) is a heat treatment at 95°C for 5-15 hours.
[0014] Preferably, the saccharification treatment in step 3) is performed at 80-90°C for 30-60 minutes.
[0015] Preferably, the yeast strain 1 in step 4) is numbered GDMCC NO. 2109.
[0016] Preferably, the brewer's yeast 2 in step 4) has the strain number CGMCC NO. 23854.
[0017] Preferably, the anaerobic fermentation conditions in step 4) are 4-6℃ and the time is 10-18 days.
[0018] Preferably, in step 4), the ratio of brewer's yeast 1 (strain number GDMCC NO. 2109) and brewer's yeast 2 (strain number CGMCC NO. 23854) is (1-2):(2-1).
[0019] Preferably, the inoculation amount of the mixed yeast in step 4) is 10. 7 -10 9 CFU / mL.
[0020] More preferably, the preparation method of Maojian beer includes the following steps:
[0021] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 80 ℃ for 4 hours before blanching.
[0022] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 10 g / L, heated at 95°C for 5 h, and the Maojian extract was collected by filtration for later use.
[0023] 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:20. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 80°C for saccharification treatment for 60 minutes. The wheat juice is then collected by filtration.
[0024] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:1, and inoculate the mixture with 10... 7 The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a 1:1 ratio and subjected to anaerobic fermentation at 4℃ for 10 days.
[0025] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0026] More preferably, the preparation method of Maojian beer includes the following steps:
[0027] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 85℃ for 3 hours before blanching.
[0028] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) are soaked in ultrapure water at an addition rate of 15-20 g / L, heated at 95℃ for 10 h, and the Maojian extract is collected by filtration for later use.
[0029] 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:25. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 85°C for saccharification treatment for 45 minutes and then filtered to obtain wheat juice.
[0030] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:2, and inoculate the mixture with 10 8 The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a strain ratio of 1:2 and subjected to anaerobic fermentation at 5℃ for 15 days.
[0031] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0032] More preferably, the preparation method of Maojian beer includes the following steps:
[0033] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in a 90℃ oven for 1 hour for blanching.
[0034] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 20 g / L, heated at 95°C for 15 h, and the Maojian extract was collected by filtration for later use.
[0035] 3) Preparation of wheat sprouts: Physically crush the wheat sprouts, add ultrapure water at a mass ratio of 1:30, and continue crushing in a high-speed mixer until the wheat sprouts become a paste. Heat the pasteurized wheat sprouts to 90°C for saccharification treatment for 30 minutes, and collect the wheat juice after filtration.
[0036] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 2:1, and inoculate the mixture with 10 9 The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a strain ratio of 2:1 and subjected to anaerobic fermentation at 6℃ for 18 days.
[0037] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0038] The beneficial effects of this invention are as follows: This application uses two different yeasts to co-ferment Maojian tea to prepare craft beer. The beer has good foaming properties, and its alcohol content and higher alcohol content are relatively high, giving it a good taste and flavor. At the same time, the diacetyl content is relatively low, and the content of tea polyphenols and tea polysaccharides is relatively high, which further highlights the tea aroma of the Maojian beer of this invention and makes it more in line with the taste of consumers. Detailed Implementation
[0039] The present invention will now be described in further detail with reference to specific embodiments, so that those skilled in the art can more clearly understand the present invention.
[0040] The following embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. All other embodiments obtained by those skilled in the art based on the specific embodiments of the invention without inventive effort are within the protection scope of the invention.
[0041] In the embodiments of the present invention, unless otherwise specified, all raw material components are commercially available products well known to those skilled in the art; in the embodiments of the present invention, unless specifically specified, the technical means used are conventional means well known to those skilled in the art.
[0042] Example 1
[0043] The preparation method of Maojian beer includes the following steps:
[0044] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 80 ℃ for 4 hours before blanching.
[0045] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 10 g / L, heated at 95°C for 5 h, and the Maojian extract was collected by filtration for later use.
[0046] 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:20. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 80°C for saccharification treatment for 60 minutes. The wheat juice is then collected by filtration.
[0047] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:1, and inoculate the mixture with 10... 7 The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a 1:1 ratio and subjected to anaerobic fermentation at 4℃ for 10 days.
[0048] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0049] Example 2
[0050] The preparation method of Maojian beer includes the following steps:
[0051] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 85℃ for 3 hours before blanching.
[0052] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 15 g / L, heated at 95°C for 10 h, and the Maojian extract was collected by filtration for later use.
[0053] 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:25. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 85°C for saccharification treatment for 45 minutes and then filtered to obtain wheat juice.
[0054] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:2, and inoculate the mixture with 10 8The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a strain ratio of 1:2 and subjected to anaerobic fermentation at 5℃ for 15 days.
[0055] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0056] Example 3
[0057] The preparation method of Maojian beer includes the following steps:
[0058] 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in a 90℃ oven for 1 hour for blanching.
[0059] 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 20 g / L, heated at 95°C for 15 h, and the Maojian extract was collected by filtration for later use.
[0060] 3) Preparation of wheat sprouts: Physically crush the wheat sprouts, add ultrapure water at a mass ratio of 1:30, and continue crushing in a high-speed mixer until the wheat sprouts become a paste. Heat the pasteurized wheat sprouts to 90°C for saccharification treatment for 30 minutes, and collect the wheat juice after filtration.
[0061] 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 2:1, and inoculate the mixture with 10 9 The CFU / mL mixture of Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109) and Saccharomyces cerevisiae 2 (strain number CGMCC NO. 23854) was prepared in a strain ratio of 2:1 and subjected to anaerobic fermentation at 6℃ for 18 days.
[0062] 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
[0063] Comparative Example 1
[0064] The preparation method of Maojian beer is the same as that in Example 1, except that only 10 7 CFU / mL was obtained by separate fermentation treatment with Saccharomyces cerevisiae 1 (strain number GDMCC NO. 2109).
[0065] Comparative Example 2
[0066] The preparation method of Maojian beer is the same as that of Comparative Example 1, except that 10 7Saccharomyces cerevisiae 2 (CGMCC NO. 23854) was fermented separately at CFU / mL.
[0067] Evaluation of Maojian Beer's Performance Indicators:
[0068] The above-mentioned Maojian beer was evaluated according to the GB-4928-2008 standard. The contents of tea polyphenols and tea polysaccharides were determined by spectrophotometry. The results are shown in Table 1 below:
[0069] Table 1. Evaluation of Maojian Beer Indicators
[0070]
[0071] The results showed that, compared with Comparative Examples 1 and 2, the Maojian beer prepared in the embodiments of the present invention had good foaming properties, relatively high alcohol content and higher alcohol content, good taste and flavor, relatively low diacetyl content, and relatively high content of tea polyphenols and tea polysaccharides, further highlighting the tea aroma of the Maojian beer of the present invention and making it more suitable for consumers' taste. In contrast, when Comparative Examples 1 or 2 used single yeast fermentation, their taste and flavor were relatively poor, and the fermentation was insufficient, failing to fully stimulate the activity of Maojian tea and wheat malt, thus resulting in lower performance indicators than the embodiments. This also indirectly proves that the combined yeast strains used in Embodiments 1-3 of the present invention have a synergistic effect, which can significantly improve the taste and flavor of craft beer.
[0072] It should be noted that the above embodiments are only for further elaboration and explanation of the technical solution of the present invention, and are not intended to further limit the technical solution of the present invention. The method of the present invention is only a preferred embodiment and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.
Claims
1. A method for preparing Maojian beer, comprising the following steps: 1) Blanching of Maojian tea: Select fresh Maojian tea leaves for blanching treatment; 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) are soaked in ultrapure water at an addition rate of 10-20 g / L, heated, and the Maojian extract is collected by filtration for later use. 3) Preparation of wheat sprouts: Physically crush the wheat sprouts and add ultrapure water at a mass ratio of 1:(20-30). Continuously crush the wheat sprouts in a high-speed mixer until they become a paste. Heat the paste-like wheat sprouts for saccharification and collect the wheat juice after filtration. 4) Co-fermentation with brewer's yeast: The Maojian extract from step 2) and the wheat wort from step 3) are mixed at a mass ratio of (1-2):(2-1). A mixed yeast mixture of brewer's yeast 1 and brewer's yeast 2 at a cell count ratio of (1-2):(2-1) is then inoculated into the mixture for anaerobic fermentation. The cell number of Saccharomyces cerevisiae 1 is GDMCC NO. 2109, and the cell number of Saccharomyces cerevisiae 2 is CGMCC NO. 23854; the anaerobic fermentation conditions are 4-6℃ and the time is 10-18 days. 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
2. The method as described in claim 1, characterized in that, The blanching process in step 1) involves pre-treating in an oven at 80-90℃ for 1-4 hours.
3. The method as described in claim 1, characterized in that, In step 2), the heat treatment is performed at 95℃ for 5-15 hours.
4. The method as described in claim 1, characterized in that, The saccharification process in step 3) is performed at 80-90℃ for 30-60 minutes.
5. The method as described in claim 1, characterized in that, The preparation method of Maojian beer includes the following steps: 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 80 ℃ for 4 hours before blanching. 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 10 g / L, heated at 95°C for 5 h, and the Maojian extract was collected by filtration for later use. 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:
20. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 80°C for saccharification treatment for 60 minutes. The wheat juice is then collected by filtration. 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:1, and inoculate the mixture with 10... 7 The CFU / mL mixture of brewer's yeast 1 and brewer's yeast 2 was prepared in a 1:1 ratio and subjected to anaerobic fermentation at 4℃ for 10 days. 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
6. The method as described in claim 1, characterized in that, The preparation method of Maojian beer includes the following steps: 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in an oven at 85℃ for 3 hours before blanching. 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) are soaked in ultrapure water at an addition rate of 15-20 g / L, heated at 95℃ for 10 h, and the Maojian extract is collected by filtration for later use. 3) Preparation of wheat sprouts: The wheat sprouts are physically crushed and added to ultrapure water at a mass ratio of 1:
25. The mixture is continuously crushed in a high-speed mixer until the wheat sprouts become a paste. The pasted wheat sprouts are heated to 85°C for saccharification treatment for 45 minutes and then filtered to obtain wheat juice. 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 1:2, and inoculate the mixture with 10 8 The CFU / mL mixture of brewer's yeast 1 and brewer's yeast 2 was prepared in a 1:2 ratio and subjected to anaerobic fermentation at 5°C for 15 days. 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.
7. The method as described in claim 1, characterized in that, The preparation method of Maojian beer includes the following steps: 1) Blanching of Maojian tea: Select fresh Maojian tea leaves and pre-treat them in a 90℃ oven for 1 hour for blanching. 2) Preparation of Maojian extract: The blanched Maojian tea leaves from step 1) were soaked in ultrapure water at an addition rate of 20 g / L, heated at 95°C for 15 h, and the Maojian extract was collected by filtration for later use. 3) Preparation of wheat sprouts: Physically crush the wheat sprouts, add ultrapure water at a mass ratio of 1:30, and continue crushing in a high-speed mixer until the wheat sprouts become a paste. Heat the pasteurized wheat sprouts to 90°C for saccharification treatment for 30 minutes, and collect the wheat juice after filtration. 4) Co-fermentation with brewer's yeast: Mix the Maojian extract from step 2) and the wheat wort from step 3) at a mass ratio of 2:1, and inoculate the mixture with 10 9 CFU / mL was prepared by mixing Saccharomyces cerevisiae 1 and Saccharomyces cerevisiae 2 at a cell count ratio of 2:1, and carried out anaerobic fermentation at 6℃ for 18 days. 5) The fermentation liquid from step 4) is subjected to membrane filtration, sterilization and bottling to obtain the finished Maojian beer.