Cyperus esculentus craft beer and preparation method thereof

Abstract

The invention provides a preparation method of cyperus esculentus craft beer, which is characterized in that peeled parched cyperus esculentus is used for replacing 20% by weight of malt raw material for beer brewing, and the peeled parched cyperus esculentus is prepared by peeling cyperus esculentus, cleaning, drying and parching the cyperus esculentus until the cyperus esculentus is yellowish and emits burnt fragrance. The invention also provides the prepared cyperus esculentus craft beer. According to the crafted beer prepared by the preparation method of the cyperus esculentus crafted beer disclosed by the invention, the content of purine substances in the brewed beer can be close to zero without purine reduction treatment, so that the production cost and the process difficulty are reduced, and the loss of beer flavor caused by removing the purine substances by purine reduction treatment is avoided; and the specific fragrance and nutritional ingredients of the cyperus esculentus are increased.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to the technical field of beer brewing, and specifically relates to cyperus oleifera craft beer and a preparation method thereof. Background Art

[0002] Traditional beer is mainly made from malt and is brewed through steps such as saccharification, filtration, boiling and adding hops, cooling to room temperature, and adding yeast for fermentation. Since substances such as guanylate produced by yeast decomposition during the brewing process can be converted into uric acid, the purine content of conventional beer is 2-10 mg / 100 mL. Purine substances can increase the risk of gout after drinking.

[0003] In order to reduce the risk of gout that may be increased by purine substances, measures such as activated carbon adsorption filtration, strict control of saccharification time and temperature, addition of nuclease preparations, and addition of soy egg small molecule peptides are needed to reduce the purine content in beer during brewing. This not only increases costs and process difficulty, but may also lead to loss of beer flavor.

[0004] Therefore, it is hoped to provide a method for preparing craft beer, by which the craft beer prepared by this method can make the purine content of the beer after brewing close to zero without the need for purine reduction treatment, thereby reducing production costs and process difficulty, and avoiding the loss of beer flavor caused by the need for purine reduction treatment to remove purine substances. Summary of the Invention

[0005] In order to overcome the shortcomings of the above-mentioned prior art, an object of the present invention is to provide a method for preparing Cyperus juncea craft beer. The craft beer prepared by this method does not require purine reduction treatment, and the purine content of the beer after brewing is close to zero, thereby reducing production costs and process difficulty, avoiding the loss of beer flavor caused by the need for purine reduction treatment to remove purine substances, and increasing the unique aroma and nutritional components of Cyperus juncea, making it suitable for large-scale promotion and application.

[0006] Another object of the present invention is to provide a cyperus juncea craft beer that is easy to prepare, does not require purine reduction treatment, avoids loss of beer flavor, has low production cost, has a purine content close to zero, and has the unique aroma and nutritional components of cyperus juncea, making it suitable for large-scale promotion and application.

[0007] To achieve the above objectives, in a first aspect of the present invention, a method for preparing cyperus juncea craft beer is provided, which is characterized in that 20% by weight of the malt raw material is replaced by peeled and roasted cyperus juncea for brewing beer, wherein the peeled and roasted cyperus juncea is prepared by peeling, washing, drying, and roasting the cyperus juncea until it is slightly yellow and emits a paste aroma.

[0008] Preferably, the peeling is performed using a peeling machine or friction peeling equipment.

[0009] Preferably, the drying is performed using a dryer or hot air drying equipment.

[0010] Preferably, the drying temperature is 50° C. to 60° C., and after the drying step, the moisture content of the jatropha is ≤10% by weight.

[0011] Preferably, the frying temperature is 160°C to 180°C.

[0012] Preferably, the saccharification step of the beer brewing comprises: mixing and grinding the peeled and roasted Cyperus juncea and malt raw materials, adding water to obtain a raw material mixture, and then saccharifying the raw material mixture.

[0013] More preferably, the saccharification treatment specifically includes: adjusting the pH of the raw material mixture to 4.3-5, and then performing a saccharification process according to a step-by-step temperature increase program of 45°C → 63°C → 72°C → 78°C under continuous stirring.

[0014] Preferably, the step of adding hops during boiling in the beer brewing comprises: adding hops for the first time at the beginning of boiling and adding hops for the second time at the end of boiling.

[0015] Preferably, the step of adding yeast for fermentation in the beer brewing includes: adding yeast for fermentation, and the fermentation is divided into main fermentation and after-ripening treatment, the main fermentation is carried out first, and then the after-ripening treatment is carried out, the main fermentation is continued for 8 days at a temperature of 20°C, and the after-ripening treatment is continued for 15 days at 2°C.

[0016] In a second aspect of the present invention, a cyperus juncea craft beer is provided, which is characterized in that it is prepared by the above-mentioned method for preparing cyperus juncea craft beer.

[0017] The beneficial effects of the present invention are mainly:

[0018] 1. The present invention provides a method for preparing cyperus juncea craft beer, wherein 20% by weight of malt raw material is replaced by peeled and roasted cyperus juncea for brewing beer, wherein the peeled and roasted cyperus juncea is prepared by peeling, washing, drying, and roasting the cyperus juncea until the cyperus juncea is slightly yellow and emits a paste aroma. The craft beer prepared by this method does not require purine reduction treatment, and the purine content of the beer after brewing is close to zero, thereby reducing production costs and process difficulty, avoiding the loss of beer flavor caused by the need for purine reduction treatment to remove purine substances, and increasing the unique aroma and nutritional components of the cyperus juncea, making the method suitable for large-scale promotion and application.

[0019] 2. The cyperus juncea craft beer of the present invention is prepared by the above-mentioned cyperus juncea craft beer preparation method, is simple to prepare, does not require purine reduction treatment, avoids loss of beer flavor, has low production cost, and has a purine content close to zero. It also has the unique aroma and nutritional components of cyperus juncea and is suitable for large-scale promotion and application.

[0020] These and other objects, features and advantages of the present invention are fully reflected in the following detailed description and drawings, and can be achieved by the means, devices and their combinations particularly pointed out in the summary of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The invention discloses a preparation process roadmap of peeled and roasted cyperus juncea for the preparation of cyperus juncea craft beer. DETAILED DESCRIPTION

[0022] Cyperus juncea is a novel, nutritionally complete oilseed crop, rich in 15% to 25% oil, 15% sugar, 5% protein, multiple vitamins, minerals, and other nutrients. Cyperus juncea also possesses a unique aroma. While researching the use of Cyperus juncea to brew craft beer with its distinctive aroma, the inventors unexpectedly discovered that replacing 20% ​​of the malt raw material with peeled, roasted Cyperus juncea in beer brewing resulted in a beer with a near-zero purine content, eliminating the need for purine reduction treatment. Furthermore, the unique aroma and nutrients of Cyperus juncea are incorporated into the beer, offering consumers a new beer option.

[0023] The present invention first provides a method for preparing craft beer brewed with cyperus juncea, wherein 20% by weight of malt raw materials are replaced by peeled and roasted cyperus juncea for brewing beer, wherein Figure 1 As shown in the figure, the peeled and roasted cyperus juncea is prepared by peeling, washing, drying and roasting the cyperus juncea until it is slightly yellow and emits a paste aroma.

[0024] The peeling can be performed by any suitable equipment. Preferably, the peeling is performed by a peeling machine or friction peeling equipment.

[0025] The cleaning may be performed by any suitable method. Preferably, the cleaning is performed by rinsing with water for 3 to 5 times.

[0026] The drying can be performed using any suitable equipment. Preferably, the drying is performed using a dryer or hot air drying equipment.

[0027] The drying temperature can be determined as needed. After the drying step, the moisture content of the cyperus juncea can be determined as needed. Preferably, the drying temperature is 50° C. to 60° C., and after the drying step, the moisture content of the cyperus juncea is ≤10% by weight.

[0028] The temperature of the baking can be determined as needed. Preferably, the temperature of the baking is 160°C to 180°C.

[0029] The saccharification step of the beer brewing may include any appropriate step. Preferably, the saccharification step of the beer brewing includes: mixing and crushing the peeled and roasted Cyperus juncea and malt raw materials, adding water to obtain a raw material mixture, and then saccharifying the raw material mixture.

[0030] The saccharification process may specifically include any suitable steps. More preferably, the saccharification process specifically includes: adjusting the pH of the raw material mixture to 4.3-5, and then performing a saccharification process according to a step-by-step temperature program of 45°C → 63°C → 72°C → 78°C under continuous stirring.

[0031] The step of adding hops during boiling in the beer brewing process may include any appropriate step. Preferably, the step of adding hops during boiling in the beer brewing process includes: adding hops for the first time at the beginning of boiling and adding hops for the second time at the end of boiling.

[0032] The step of adding yeast for fermentation in the beer brewing can include any suitable step. Preferably, the step of adding yeast for fermentation in the beer brewing includes: adding yeast for fermentation, and the fermentation is divided into main fermentation and after-ripening treatment, the main fermentation is carried out first, and then the after-ripening treatment is carried out, the main fermentation is carried out at a temperature of 20°C for 8 days, and the after-ripening treatment is carried out at 2°C for 15 days.

[0033] The yeast may be any suitable yeast, more preferably, the yeast is lager yeast or ale yeast.

[0034] The present invention also provides a cyperus juncea craft beer, which is characterized in that it is prepared by adopting the above-mentioned cyperus juncea craft beer preparation method.

[0035] In order to more clearly understand the technical content of the present invention, the following examples are specifically described in detail. It should be understood that the specific examples described herein are merely illustrative of the present invention and are not intended to limit the present invention. Unless otherwise stated, the instruments, drugs, reagents, etc. used in the following examples can be obtained by conventional commercial means.

[0036] Example 1

[0037] 1. Pretreatment process of cyperus oleifera

[0038] Objective: To remove the skin and impurities, enhance the flavor of the jatropha, and prepare it for subsequent processing.

[0039] step:

[0040] (1) Raw material preparation: Select fresh, mildew-free and insect-free jatropha.

[0041] (2) Peeling: Use a commonly used mechanical cyperus hulling machine on the market to remove the hull of the cyperus hull and ensure that the hull is peeled thoroughly.

[0042] (3) Cleaning: Rinse the peeled jatropha with running purified water for 3 to 5 times until the water is clear and free of impurities.

[0043] (4) Drying: Use a continuous drum airflow dryer, set the temperature at 50°C, and dry until the moisture content is ≤6%.

[0044] (5) Stir-frying: Stir-fry in a wok at 180°C until slightly yellow and emit a burnt aroma. Stir constantly during the frying process to avoid local overheating or burning, and obtain peeled and stir-fried cyperus juncea.

[0045] 2. Brewing process

[0046] Taking the raw material ratio of a typical 100L batch of craft beer as an example, when cyperus juncea is not used, the amount of malt raw material used is 20-25kg. Using the cyperus juncea craft beer preparation method of the present invention, 20% by weight of the malt raw material is replaced by peeled and roasted cyperus juncea, then the amount of cyperus juncea used is 4-5kg, the amount of malt raw material used is 16-25kg, and the amount of other raw materials input remains unchanged. The input amounts of various raw materials are shown in the following table:

[0047] raw material Dosage (Example) Remark Cyperus oleifera 4-5kg Peeled and roasted Cyperus chinensis malt raw materials 16-20kg Such as barley malt (pale malt). Specialty Malt 0.25-5kg Such as caramel malt, black malt, etc. water 100L Soft or hard water, adjust according to style. hops 100-250g Add in stages (bitterness, aroma). yeast 50-75g Ale or lager yeast. Other auxiliary materials Optional Such as fruits, citrus, spices, coffee, etc.

[0048] The specific amounts of various raw materials used in this embodiment are shown in the following table:

[0049]

[0050]

[0051] (1) Peeled, roasted, and roasted Cyperus juncea and malt raw materials were mixed and ground, and purified water was added to obtain a raw material mixture, which was then saccharified. Specifically, the pH of the raw material mixture was adjusted to 4.3, and then the saccharification process was carried out according to a stepwise heating program of 45°C → 63°C → 72°C → 78°C under continuous stirring. After the saccharification was completed, the mixture was filtered to separate the wort.

[0052] (2) Boil the wort. During the boiling process, add hops twice and cool to room temperature after boiling. The addition of hops not only adds a unique bitterness and aroma to the beer, but also helps to improve the stability and shelf life of the beer. The first addition of hops is at the beginning of boiling, when the bitter substances and aroma components in the hops can be better dissolved in the wort. The second addition of hops is at the end of boiling, which can make the aroma of the hops more distinct and add a touch of brightness to the final beer flavor. After boiling is completed, the wort is quickly cooled to room temperature to prevent the heat-sensitive components from being destroyed, and at the same time to create suitable temperature conditions for the subsequent fermentation steps.

[0053] (3) During the fermentation process, yeast is introduced for fermentation. In order to ensure the health of the yeast and the fermentation effect, yeast nutrient salts (25 grams of calcium chloride) are added to the fermentation liquid. These nutrient salts can provide the yeast with the necessary minerals and vitamins, thereby promoting its reproduction and metabolism. During the fermentation process, in order to enhance the aroma and flavor of the beer, hops with citrus aroma or specific spices can also be added. These additives can give the beer a unique aroma and taste, making it richer and more multi-layered. By carefully controlling the fermentation conditions and the types and amounts of additives, high-quality beer with unique flavor and aroma can be brewed.

[0054] Fermentation is a crucial step in the beer brewing process, and it is divided into two stages. First, the primary fermentation stage takes place at a temperature of 20°C and lasts for approximately 8 days. During this stage, yeast becomes active, converting the sugars in the wort into alcohol and carbon dioxide, while also producing various flavor substances. This process is a key period for the formation of beer flavor. After the primary fermentation is completed, the beer is transferred to a lower temperature environment, around 2°C, for post-ripening. This stage lasts for 15 days. During the post-ripening process, the various components in the beer are further integrated and stabilized, and the flavor becomes softer and more harmonious. At the same time, some unstable substances will gradually precipitate during this stage, making the beer clearer.

[0055] Through these two stages of fermentation, the taste and flavor of the beer will be significantly improved, ultimately presenting a pleasant quality.

[0056] (4) Finally, a sophisticated filtration system is used to remove all possible impurities and particles to ensure the clarity and transparency of the liquid. Next, rigorous testing and control are performed to ensure that the filtered liquid meets the requirements for craft beer in terms of alcohol content (ABV), bitterness (IBU), color (EBC), original wort concentration (P), and sensory, physical, chemical, and hygienic indicators, resulting in the production of Cyperus oleifera craft beer.

[0057] Example 2

[0058] 1. Pretreatment process of cyperus oleifera

[0059] Objective: To remove the skin and impurities, enhance the flavor of the jatropha, and prepare it for subsequent processing.

[0060] step:

[0061] (1) Raw material preparation: Select fresh, mildew-free and insect-free jatropha.

[0062] (2) Peeling: Use a commonly used mechanical cyperus hulling machine on the market to remove the hull of the cyperus hull and ensure that the hull is peeled thoroughly.

[0063] (3) Cleaning: Rinse the peeled jatropha with running purified water for 3 to 5 times until the water is clear and free of impurities.

[0064] (4) Drying: Use a continuous drum airflow dryer, set the temperature to 55°C, and dry until the moisture content is ≤8%.

[0065] (5) Stir-frying: Stir-fry in a wok at 170°C until slightly yellow and emit a burnt aroma. Stir constantly during the frying process to avoid local overheating or burning, and obtain peeled and stir-fried cyperus juncea.

[0066] 2. Brewing process

[0067] The specific amounts of various raw materials used in this embodiment are shown in the following table:

[0068]

[0069]

[0070] The brewing process is the same as that of Example 1, except that during the saccharification process, the pH of the raw material mixture is adjusted to 4.5 to obtain cyperus juncea craft beer.

[0071] Example 3

[0072] 1. Pretreatment process of cyperus oleifera

[0073] Objective: To remove the skin and impurities, enhance the flavor of the jatropha, and prepare it for subsequent processing.

[0074] step:

[0075] (1) Raw material preparation: Select fresh, mildew-free and insect-free jatropha.

[0076] (2) Peeling: Use a commonly used mechanical cyperus hulling machine on the market to remove the hull of the cyperus hull and ensure that the hull is peeled thoroughly.

[0077] (3) Cleaning: Rinse the peeled jatropha with running purified water for 3 to 5 times until the water is clear and free of impurities.

[0078] (4) Drying: Use a continuous drum airflow dryer, set the temperature at 60°C, and dry until the moisture content is ≤10%.

[0079] (5) Stir-frying: Stir-fry in a wok at 160°C until slightly yellow and emit a burnt aroma. Stir constantly during the frying process to avoid local overheating or burning, and obtain peeled and stir-fried cyperus juncea.

[0080] 2. Brewing process

[0081] The specific amounts of various raw materials used in this embodiment are shown in the following table:

[0082]

[0083]

[0084] The brewing process is the same as that of Example 1, except that during the saccharification process, the pH of the raw material mixture is adjusted to 5 to obtain cyperus juncea craft beer.

[0085] In Examples 1 to 3, the cyperus juncea craft beer obtained by applying different drying temperatures, moisture content requirements, and roasting temperatures to the dehulled cyperus juncea raw materials and the conventional craft beer on the market were compared by high performance liquid chromatography (HPLC) as shown in the following table:

[0086]

[0087] Therefore, the cyperus juncea craft beer prepared by the present invention:

[0088] 1. In terms of purine content, after detailed testing and analysis, the purine content in jatropha craft beer was shown to be undetectable.

[0089] 2. Cyperus chinensis craft beer boasts a unique flavor profile, skillfully blending the sweet aroma of malt with the rich aroma of cyperus nut paste. During tasting, the sweet aroma of malt is palpable, creating a feeling of being transported to a golden wheat field, enjoying the warmth of the sun. Simultaneously, the aroma of the cyperus nut paste is equally compelling, imparting a distinct nutty flavor, as if savoring plump nuts, their richness and crispness.

[0090] 3. Furthermore, the bitterness of the Cyperus chinensis craft beer is subtly balanced, never overpowering or overwhelming. Instead, it perfectly balances the overall flavor, enhancing the sweetness and nutty aroma, creating distinct layers of depth. Both first-time and seasoned beer drinkers alike will appreciate this delicate bittering. Overall, this beer, with its complex flavor profile, leaves a lasting impression, making it a rare and desirable choice.

[0091] 4. Nutritional Value: Craft beer from jatropha is rich in a variety of nutrients beneficial to the human body, including linoleic acid, vitamin E (VE), dietary fiber, and probiotics. Linoleic acid, a key polyunsaturated fatty acid, helps maintain cardiovascular health; vitamin E, a powerful antioxidant, protects cells from free radical damage; dietary fiber promotes intestinal health and prevents constipation; and probiotics improve intestinal flora balance and enhance immunity. These rich nutrients work together to make this food a healthy choice.

[0092] 5. Significant Cost Advantage: As a raw material, cyperus chinensis (Cyperus chinensis) costs significantly less than traditional malt. This cost advantage makes cyperus chinensis (Cyperus chinensis) more economical in production. Specifically, the relatively low purchase price of cyperus chinensis directly reduces production costs, thereby increasing overall profit margins. Furthermore, using cyperus chinensis (Cyperus chinensis) can also reduce reliance on malt to a certain extent, further optimizing the cost structure. Therefore, from an economic perspective, cyperus chinensis (Cyperus chinensis) offers a clear advantage as a raw material choice, potentially generating higher profits for businesses.

[0093] The present invention discloses a low-purine craft beer that uses Cyperus juncea to partially replace malt, and its preparation method. By replacing approximately 20% of the malt by weight with roasted, peeled Cyperus juncea, the purine content in the beer is reduced to near zero. Furthermore, the unique aroma and nutritional properties of Cyperus juncea are incorporated into the beer, providing consumers with a new beer option.

[0094] The core innovation of the present invention is:

[0095] 1. Raw material substitution: Roasted and peeled cyperus juncea is used to replace about 20% of the weight of malt raw materials, breaking through the limitations of traditional beer raw materials.

[0096] 2. Purine control: Roasted and peeled cyperus juncea is used to replace about 20% of the weight of the malt raw material. The purine content of the brewed beer is zero, which reduces the purine content in the beer from the source.

[0097] 3. Flavor innovation: The roasting process stimulates the paste flavor of the jatropha, which blends with the aroma of malt to form a unique flavor layer.

[0098] In summary, the craft beer prepared by the method for preparing cyperus juncea craft beer of the present invention does not require purine reduction treatment, and the purine content of the beer after brewing is close to zero, thereby reducing production costs and process difficulty, avoiding the loss of beer flavor caused by the need for purine reduction treatment to remove purine substances, and increasing the unique aroma and nutritional components of cyperus juncea, which is suitable for large-scale promotion and application.

[0099] It can be seen that the objectives of the present invention have been fully and effectively achieved. The functional and structural principles of the present invention have been demonstrated and illustrated in the embodiments. The embodiments may be modified as desired without departing from the principles described. Therefore, the present invention includes all variations within the spirit and scope of the claims.

Claims

1. A method for preparing cyperus juncea craft beer, characterized in that: The invention uses peeled roasted cyperus juncea to replace 20% by weight of malt raw materials for beer brewing, wherein the peeled roasted cyperus juncea is prepared by peeling, washing, drying and roasting the cyperus juncea until the cyperus juncea is slightly yellow and emits a paste aroma.

2. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The peeling is carried out by using a peeling machine or friction peeling equipment.

3. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The drying is carried out using a drying machine or hot air drying equipment.

4. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The drying temperature is 50° C. to 60° C., and after the drying step, the moisture content of the jatropha is ≤10% by weight.

5. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The baking temperature is 160°C to 180°C.

6. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The saccharification step of the beer brewing comprises: mixing and grinding the peeled and roasted Cyperus juncea and malt raw materials, adding water to obtain a raw material mixture, and then saccharifying the raw material mixture.

7. The method for preparing cyperus juncea craft beer according to claim 6, wherein: The saccharification treatment specifically includes: adjusting the pH of the raw material mixture to 4.3-5, and then performing a saccharification process according to a step-by-step temperature increase program of 45°C → 63°C → 72°C → 78°C under continuous stirring.

8. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The step of adding hops during boiling in the beer brewing process comprises: adding hops for the first time at the beginning of boiling and adding hops for the second time at the end of boiling.

9. The method for preparing cyperus juncea craft beer according to claim 1, wherein: The step of adding yeast for fermentation in the beer brewing includes: adding yeast for fermentation, and the fermentation is divided into main fermentation and after-ripening treatment, the main fermentation is carried out first, and then the after-ripening treatment is carried out, the main fermentation is carried out at a temperature of 20°C for 8 days, and the after-ripening treatment is carried out at a temperature of 2°C for 15 days.

10. A cyperus juncea craft beer, characterized in that: The beer is prepared by the method for preparing cyperus oleifera craft beer according to any one of claims 1 to 9.

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