Pepper beer and preparation method thereof

Abstract

The invention discloses pepper beer and a preparation method thereof, and belongs to the technical field of beer brewing, the pepper beer comprises the following components in parts by weight: 100-200 parts of saccharified wort, 0.1-0.6 part of humulus lupulus, 2-3 parts of pepper extract after supercritical CO2 extraction, 3-5 parts of foam stabilizer and 1-2 parts of foaming agent. The foaming agent has the advantages of high foam retention, abundant foams and long durability.

Description

Technical Field

[0001] The invention relates to the technical field of beer brewing, in particular to pepper beer and a preparation method thereof. Background Art

[0002] Sun-dried green Sichuan peppercorns are boiled with malt, allowing the numbness to blend into the syrup. The wine is then fermented with yeast for over a month. A subtle numb aroma emerges in the initial brew, but after six months of storage, the spicy flavor fades into a sweet, lingering aroma of malt and pepper.

[0003] Polyphenols in Sichuan peppercorns, such as catechins and gallic acid, can covalently or non-covalently bind to proteins in beer. For example, under alkaline conditions, polyphenols are oxidized to form quinone compounds, which interact irreversibly with protein side-chain sulfhydryl and amino groups to form complexes. These complexes alter the structure and properties of the proteins. When these complexes reach a certain level, they can lead to decreased foam stability in beer, causing foam to break easily and its duration to shorten. Polyphenols in Sichuan peppercorns can also undergo oxidation and polymerization reactions with polyphenols in beer, forming macromolecules that affect the colloidal stability of beer, leading to reduced abiotic stability, turbidity, precipitation, and other issues, and indirectly affecting the foam properties of beer.

[0004] Sichuan pepper pretreatment: Sichuan pepper is extracted using supercritical extraction or CO2 extraction to accurately extract the flavor components of Sichuan pepper, reduce the content of polyphenols and alkaloids, and minimize the impact on foam performance.

[0005] Fine filtration: Fine filtration technology is used to remove suspended particles and macromolecular complexes in beer, including complexes formed by pepper components, proteins and polyphenols, to improve the clarity and stability of beer and reduce the negative impact on foam performance.

[0006] The alkaloid content in Sichuan peppercorns is relatively high, typically around 1%. Alkaloid content varies significantly between varieties and origins. For example, the total alkaloid content of Hancheng Dahongpao Sichuan peppercorns can reach 2.951 mg / g, while the total alkaloid content of green Sichuan peppercorns is generally slightly higher than that of regular Sichuan peppercorns, at around 3 mg / g. Alkaloids in Sichuan peppercorns primarily include hordenine, hordenine, N-methylhordenine, rutaecarpine, and berberine. The alkaloid content in malt is relatively low, with raw malt containing approximately 0.1%-0.3% of the total alkaloid content. Roasted malt has a slightly lower total alkaloid content than raw malt, and raw barley has an even lower total alkaloid content. The main alkaloids in malt are hordenine, N-methyltyramine, and hordenine. The alkaloid content in Sichuan peppercorns is generally higher than that in malt, and the variety and activity of these alkaloids are greater, potentially having a significant impact on beer fermentation, such as inhibiting yeast growth and metabolism. Malt, on the other hand, has a lower alkaloid content and generally has less of an impact on fermentation.

[0007] The alkaloids in Sichuan peppercorns inhibit the growth and reproduction of yeast cells, making it difficult for the yeast cell population to reach the desired fermentation scale, thus affecting the fermentation process. Alkaloids interfere with yeast metabolic activity, reducing enzyme activity within the cells, slowing the conversion of sugars in the wort to alcohol and prolonging fermentation time. This is because alkaloids may affect the permeability of the yeast cell membrane, which in turn affects the transport and metabolism of substances, leading to a reduced fermentation rate.

[0008] The amide compounds in Sichuan peppercorns, such as α-sanshool, are the basis of numbing substances, which add a unique numbing sensation to beer and enrich its taste. Sichuan peppercorns have a unique numbing flavor, but when blending them with beer, it is difficult to precisely control their intensity and duration. An overpowering numbing flavor can mask the beer's inherent flavor, making it too stimulating and difficult to accept. An overly weak numbing flavor can undermine the unique character of Sichuan peppercorn beer and fail to meet consumers' expectations for Sichuan peppercorn flavor. Summary of the Invention

[0009] As described in the above prior art, one of the purposes of the present invention is to provide pepper beer, which has high foam retention, rich foam and long-lasting foam.

[0010] The second object of the present invention is to provide a method for producing Sichuan pepper beer, which can slow down the inhibitory effect of alkaloids in Sichuan pepper on the activity of beer yeast, thereby improving the fermentation process and the alcohol content of Sichuan pepper beer.

[0011] The third purpose of the present invention is to provide pepper beer, reduce the numbing components of the pepper beer, and make the pepper beer have high foam retention, rich foam and long lastingness.

[0012] One of the purposes of the present invention is achieved by the following technical solution: The pepper beer comprises, by weight, 100-200 parts of saccharified wort, 0.1-0.6 parts of hops, 2-3 parts of pepper extract extracted after supercritical CO2 extraction, 3-5 parts of foam stabilizer, and 1-2 parts of foaming agent.

[0013] Furthermore, based on weight, it includes 150 parts of saccharified wort, 0.5 parts of hops, 2.5 parts of pepper extract after supercritical CO2 extraction, 4 parts of foam stabilizer, and 1.5 parts of foaming agent.

[0014] Furthermore, the foam stabilizer is one of chitosan and gelatin.

[0015] Furthermore, the foaming agent is one of coconut oil and soybean lecithin.

[0016] The second object of the present invention is achieved by adopting the following technical solution: The preparation method of pepper beer comprises the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31, low-temperature pre-fermentation: first inoculating brewer's yeast into the boiled wort at 10°C-15°C for pre-fermentation for 12-24 hours; S32, gradually raising the temperature: then gradually raising the fermentation temperature, each time raising the temperature by no more than 2° C., raising the temperature to a suitable fermentation temperature between 18° C. and 25° C.; while raising the temperature, adding the Zanthoxylum bungeanum extract after supercritical CO2 extraction in batches, each adding amount not exceeding 30% of the total amount, and the Zanthoxylum bungeanum extract added to the wort in an amount of 0.03wt%; S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41, calculating the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing taste, with the amount of β-cyclodextrin being approximately 0.1%-1.0% of the volume of the beer; S42, dissolving and mixing: slowly adding the β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 200-400 rpm, and generally for 30 minutes to 2 hours; S43, standing purpose: After stirring, the fermented wort is allowed to stand to allow the β-cyclodextrin and the numb flavor component sufficient time to form a stable inclusion complex. The standing temperature is generally controlled at 20° C.-40° C.; S5. Add a foam stabilizer and a foaming agent in a formulated amount, stir evenly, and remove the formed inclusion complex by using a microporous filter membrane with a pore size of 0.5-1.0 microns. At the same time, effectively remove yeast cells, protein aggregates and other suspended matter in the fermented wort to obtain the pepper beer.

[0017] A third object of the present invention is to provide pepper beer, which is prepared by the above-mentioned pepper beer preparation method.

[0018] Compared with the prior art, the present invention has the following beneficial effects: The pepper beer provided by the present invention comprises the following steps: S1, pre-treating peppercorns by supercritical extraction to extract flavor components of the peppercorns, reducing the content of polyphenols and alkaloids, and obtaining a peppercorn extract after supercritical CO2 extraction. Since the content of polyphenols and alkaloids is reduced, the possibility of the polyphenols and alkaloids reacting with foaming components such as proteins and polyphenols in beer is reduced, thereby maintaining the integrity and stability of the foaming components of the peppercorn beer and maintaining the stability and duration of the foam. At the same time, the interference of these reactions in the foam formation and aggregation process is avoided, making the foam richer, finer and more uniform; S5, adding the foam stabilizer and foaming agent in the formula amount, stirring evenly, and then using a microporous filter membrane with a pore size of 0.5-1.0 microns. The pore size of the microporous filter membrane is usually larger than the size of the polyphenol and alkaloid molecules, so these small molecular components can pass through the filter membrane and will not be retained. However, larger molecules or aggregates in the polyphenols may be retained, thereby reducing the polyphenol content in the fermentation wort. At the same time, the inclusion complexes, yeast cells, protein aggregates and other suspended matter in the fermentation wort are effectively removed to obtain pepper beer. This step is performed after the pepper beer is brewed, removing the complexes formed by the pepper components and the proteins and polyphenols in the beer, improving the clarity and stability of the pepper beer, and reducing the negative impact of these complexes on the foam performance. After the cyclodextrin and the numbing components in the pepper beer are filtered through the microporous filter membrane to form a stable inclusion complex, the content of the numbing components in the pepper beer is significantly reduced, while retaining most of the original flavor components in the pepper.

[0019] Step S3 utilizes a step-by-step fermentation process, beginning with a low-temperature pre-fermentation to allow the brewer's yeast to gradually adapt to the fermentation environment. The fermentation temperature is then gradually increased, with the addition of Sichuan peppercorn extract occurring no more than 2°C at a time. While the temperature is rising, the Sichuan peppercorn extract, extracted with supercritical CO2, is added in batches to mitigate the impact of the alkaloids in the Sichuan peppercorn extract on yeast activity. In step S4, β-cyclodextrin is added. Once the inclusion complex is formed, the numbing components of the Sichuan peppercorn extract are encapsulated within the cylindrical structure of the β-cyclodextrin, reducing their free content in the Sichuan peppercorn beer and minimizing its impact on the taste. DETAILED DESCRIPTION

[0020] The present invention will be further described below in conjunction with specific embodiments. It should be noted that, under the premise of no conflict, the embodiments or technical features described below can be arbitrarily combined to form new embodiments.

[0021] Example 1

[0022] This embodiment provides pepper beer, which includes, by weight, 150 parts of saccharified wort, 0.5 parts of hops, 2.5 parts of pepper extract after supercritical CO2 extraction, 4 parts of chitosan as a foam stabilizer, and 1.5 parts of coconut oil as a foaming agent.

[0023] In this embodiment, the functions of the foaming agent and the foam stabilizer are as follows: Foaming agents can increase the richness and fineness of beer's foam, enriching the taste. For example, coconut oil can be used as a foaming agent to increase the richness and fineness of the foam, creating a rich and long-lasting head when beer is poured into the glass, enhancing the drinking experience. It can also bring a unique coconut aroma and a smooth taste, enhancing the flavor and texture of the beer.

[0024] Foam stabilizers can balance the flavor of Sichuan pepper beer. For example, chitosan, as a foam stabilizer, can interact with polyphenols and other components in Sichuan pepper beer, moderately reducing the astringency of Sichuan pepper beer and making the overall taste more harmonious. It can also enhance the stability of the foam and prolong its duration.

[0025] Foam stabilizers help improve the overall stability of Sichuan pepper beer. For example, gelatin, used as a foam stabilizer, can adsorb onto the surfaces of macromolecules (such as polysaccharides, proteins, and polyphenol compounds) in Sichuan pepper beer, forming a protective film that prevents them from aggregating into larger particles and thus preventing precipitation. This improves the non-biological stability of Sichuan pepper beer and extends its shelf life.

[0026] Foam stabilizer Chitosan: Chitosan is a polysaccharide with a relatively high molecular weight, typically ranging from hundreds of thousands to several million Daltons. The pore size of a microporous filter membrane is 0.5-1.0 microns, much larger than the size of chitosan molecules, allowing chitosan to pass through the membrane without being retained.

[0027] Gelatin: Gelatin is derived from the partial hydrolysis of collagen and has a relatively low molecular weight, typically ranging from tens to hundreds of thousands of Daltons. Gelatin molecules can also pass through microporous filters of 0.5-1.0 microns without being retained.

[0028] Foaming agent Coconut oil: Coconut oil is mainly composed of fatty acids and triglycerides. These components are liquid at room temperature and can pass through the filter membrane without being retained.

[0029] Soy lecithin: Soy lecithin is a surfactant with a small molecular weight. It can pass through a 0.5-1.0 micron microporous filter membrane without being retained.

[0030] This embodiment also provides a method for preparing pepper beer, comprising the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31. Low-temperature pre-fermentation: First, brewer's yeast is inoculated into the boiled wort at 10°C for pre-fermentation to promote slow growth and initial metabolism of the yeast and to adapt it to the fermentation environment. The fermentation time is 15 hours. S32, gradually raising the temperature: then gradually raising the fermentation temperature by 2° C. each time, raising the temperature to the suitable fermentation temperature of 18° C.; while raising the temperature, adding the Zanthoxylum bungeanum extract after supercritical CO2 extraction in batches, with each addition amount not exceeding 30% of the total amount, and the amount of Zanthoxylum bungeanum extract added to the wort is 0.03wt%; S33, main fermentation and post-fermentation: performing main fermentation and post-fermentation, during which the yeast activity and fermentation state are closely monitored to ensure that the fermentation is fully completed, thereby obtaining the fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41. Calculate the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing flavor, with the amount of β-cyclodextrin being approximately 0.5% of the volume of the beer; S42, dissolving and mixing: slowly adding β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 200 rpm, and generally for 1 hour; S43, standing purpose: After stirring, the fermented wort is allowed to stand to allow β-cyclodextrin and the numb flavor components enough time to form a stable inclusion complex. The standing temperature is generally controlled at 20°C. S5. Add the formulated amount of chitosan as a foam stabilizer and coconut oil as a foaming agent, stir evenly, and remove the formed inclusion complex through a microporous filter membrane with a pore size of 0.5 microns. At the same time, yeast cells, protein aggregates and other suspended matter in the fermented malt juice are effectively removed to obtain pepper beer.

[0031] In step S1 of this embodiment, the polyphenols (such as catechins and gallic acid) and alkaloids (such as vanillin and piperine) in Sichuan pepper usually contain multiple polar functional groups such as hydroxyl groups, which makes its overall polarity stronger. In supercritical CO2, the solubility of these components is low, and therefore they are not easily extracted under certain conditions. The chemical structure and polarity of the polyphenols and alkaloids in Sichuan pepper are different from those of the flavor components, resulting in differences in their solubility in supercritical fluids. Under suitable extraction conditions, the flavor components are extracted in large quantities due to their high solubility, while the polyphenols and alkaloids are relatively difficult to extract due to their low solubility, thereby reducing their content in the Sichuan pepper extract. Therefore, through selective extraction, the flavor components in Sichuan pepper can be accurately extracted, while the extraction amount of polyphenols and alkaloids in the Sichuan pepper extract can be reduced, thereby reducing the negative impact of these components on the foam performance of Sichuan pepper beer.

[0032] The supercritical extraction process is typically performed at relatively low temperatures, preventing the damage to heat-sensitive flavor components caused by high temperatures. This also reduces the potential for oxidation and degradation of polyphenols and alkaloids in Sichuan peppercorns. This helps better preserve the integrity of flavor components and minimizes the potential impact of undesirable substances produced by oxidation and degradation of polyphenols and alkaloids in Sichuan peppercorns on beer foam properties.

[0033] In step S4 of this embodiment, β-cyclodextrin is a cyclic carbohydrate molecule with a unique cylindrical structure that is hydrophobic on the interior and hydrophilic on the exterior. This structure enables it to form inclusion complexes with hydrophobic or partially hydrophobic compounds (such as the numbing component in Sichuan peppercorns). Once the inclusion complex is formed, the numbing component is encapsulated within the cylindrical structure of β-cyclodextrin, thereby reducing its free content in the beer and minimizing its impact on the taste. Due to β-cyclodextrin's selective inclusion properties, it can preferentially bind to the numbing component while having little effect on other flavor components in the beer. This means that while reducing the numbing taste, the original flavor characteristics of the beer can be well preserved.

[0034] Example 2

[0035] This embodiment provides pepper beer, which includes, by weight, 100 parts of saccharified wort, 0.6 parts of hops, 3 parts of pepper extract after supercritical CO2 extraction, 3 parts of gelatin as a foam stabilizer, and 1 part of soy lecithin as a foaming agent.

[0036] This embodiment also provides a method for preparing pepper beer, comprising the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31. Low-temperature pre-fermentation: First, inoculate brewer's yeast into the boiled wort at 12°C for pre-fermentation to promote slow growth and initial metabolism of the yeast and allow it to adapt to the fermentation environment. The fermentation time is 12 hours. S32. Gradually increase the temperature: Then gradually increase the fermentation temperature by 2°C each time until the temperature reaches the suitable fermentation temperature of 20°C; while the temperature is increasing, add the pepper extract extracted by supercritical CO2 in batches, with the amount added each time not exceeding 30% of the total amount, and the amount of pepper extract added to the wort is 0.03wt%; allow the yeast to gradually adapt to the alkaloids and reduce the inhibitory effect S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41. Calculate the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing flavor, with the amount of β-cyclodextrin being approximately 0.1% of the volume of the beer; S42, dissolving and mixing: slowly adding β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 300 rpm, and generally for 30 minutes; S43, standing purpose: After stirring, the fermented wort is allowed to stand to allow β-cyclodextrin and the numb flavor components enough time to form a stable inclusion complex. The standing temperature is generally controlled at 40°C. S5. Add the formulated amount of gelatin as a foam stabilizer and soy lecithin as a foaming agent, stir evenly, and remove the formed inclusion complex through a microporous filter membrane with a pore size of 0.8 microns. At the same time, yeast cells, protein aggregates and other suspended matter in the fermented wort are effectively removed to obtain pepper beer.

[0037] Example 3

[0038] This embodiment provides pepper beer, which includes, by weight, 200 parts of saccharified wort, 0.6 parts of hops, 2 parts of pepper extract after supercritical CO2 extraction, 5 parts of chitosan as a foam stabilizer, and 2 parts of soy lecithin as a foaming agent.

[0039] This embodiment also provides a method for preparing pepper beer, comprising the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31. Low-temperature pre-fermentation: First, inoculate brewer's yeast into the boiled wort at 15°C for pre-fermentation to promote slow growth and initial metabolism of the yeast and allow it to adapt to the fermentation environment. The time is 24 hours. S32. Gradually increase the temperature: Then gradually increase the fermentation temperature by 2°C each time until the temperature reaches the suitable fermentation temperature of 25°C; while increasing the temperature, add the pepper extract extracted by supercritical CO2 in batches, with the amount added each time not exceeding 30% of the total amount, and the amount of pepper extract added to the wort is 0.03wt%; allow the yeast to gradually adapt to the alkaloids and reduce the inhibitory effect S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41. Calculate the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing flavor, with the amount of β-cyclodextrin being approximately 1.0% of the volume of the beer; S42, dissolving and mixing: slowly adding β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 400 rpm, and generally for 2 hours; S43, purpose of standing: after stirring, the fermented wort is allowed to stand to allow β-cyclodextrin and the numb flavor components enough time to form a stable inclusion complex. The standing temperature is generally controlled at 30°C. S5. Add the foam stabilizer chitosan and the foaming agent soy lecithin in the formula amount, stir evenly, and remove the formed inclusion complex by using a microporous filter membrane with a pore size of 1.0 micron. At the same time, effectively remove yeast cells, protein aggregates and other suspended matter in the fermentation wort to obtain pepper beer.

[0040] Comparative Example 1 Different from Example 1, this example provides pepper beer, which includes 150 parts of saccharified wort, 0.5 parts of hops, and 2.5 parts of pepper extract in parts by weight.

[0041] The preparation method of the pepper beer in this comparative example refers to the preparation method of the pepper beer in Example 1.

[0042] Comparative Example 2 Different from Example 1, this comparative example provides pepper beer, which includes, by weight, 150 parts of saccharified wort, 0.5 parts of hops, 2.5 parts of pepper extract after supercritical CO2 extraction, 4 parts of foam stabilizer chitosan, and 1.5 parts of coconut oil as a foaming agent.

[0043] This comparative example also provides a method for preparing pepper beer, comprising the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31. Low-temperature pre-fermentation: First, brewer's yeast is inoculated into the boiled wort at 10°C for pre-fermentation to promote slow growth and initial metabolism of the yeast and to adapt it to the fermentation environment. The fermentation time is 15 hours. S32. Gradually increase the temperature: Then gradually increase the fermentation temperature by 2°C each time until the temperature reaches the suitable fermentation temperature of 18°C; while the temperature is increasing, add the pepper extract extracted by supercritical CO2 in batches, with the amount added each time not exceeding 30% of the total amount, and the amount of pepper extract added to the wort is 0.03wt%; allow the yeast to gradually adapt to the alkaloids and reduce the inhibitory effect S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4. Add the foam stabilizer chitosan and the foaming agent coconut oil in the formulated amount, stir evenly, and remove the formed inclusion complex through a microporous filter membrane with a pore size of 0.5 microns. At the same time, yeast cells, protein aggregates and other suspended matter in the fermented malt juice are effectively removed to obtain pepper beer.

[0044] Comparative Example 3 Different from Example 1, this comparative example provides pepper beer, which includes, by weight, 150 parts of saccharified wort, 0.5 parts of hops, 2.5 parts of pepper extract after supercritical CO2 extraction, 4 parts of foam stabilizer chitosan, and 1.5 parts of coconut oil as a foaming agent.

[0045] This comparative example also provides a method for preparing pepper beer, comprising the following steps: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31. Low-temperature pre-fermentation: First, brewer's yeast is inoculated into the boiled wort at 10°C for pre-fermentation to promote slow growth and initial metabolism of the yeast and to adapt it to the fermentation environment. The fermentation time is 15 hours. S32. Gradually increase the temperature: Then gradually increase the fermentation temperature by 2°C each time until the temperature reaches the suitable fermentation temperature of 18°C; while the temperature is increasing, add the pepper extract extracted by supercritical CO2 in batches, with the amount added each time not exceeding 30% of the total amount, and the amount of pepper extract added to the wort is 0.03wt%; allow the yeast to gradually adapt to the alkaloids and reduce the inhibitory effect S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41. Calculate the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing flavor, with the amount of β-cyclodextrin being approximately 0.5% of the volume of the beer; S42, dissolving and mixing: slowly adding β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 200 rpm, and generally for 1 hour; S43, standing purpose: After stirring, the fermented wort is allowed to stand to allow β-cyclodextrin and the numb flavor components enough time to form a stable inclusion complex. The standing temperature is generally controlled at 20°C. S5. Add the foam stabilizer chitosan and the foaming agent coconut oil in the formula amount, stir evenly, and then filter without microporous membrane to obtain pepper beer.

[0046] Experimental example Sensory evaluation A sensory evaluation panel consisting of 12 people (6 men and 6 women) was randomly selected, with one man and one woman in each group, to conduct sensory evaluation on groups 1 to 3 of Examples of the present invention and groups 1 to 3 of Comparative Examples.

[0047] Evaluation Method: First, scores were given based on foam, numbness, and clarity. The evaluation criteria and criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0048] Table 1

[0049] Table 2

[0050] The sensory evaluation results in Table 2 show that compared with Comparative Examples 1-3, the Sichuan pepper beer provided in Examples 1-3 exhibited high, fine, and long-lasting foam; low numbing taste; and was clear, transparent, and free of suspended matter and sediment. The Sichuan pepper beer in Comparative Example 1 had a very low sensory evaluation because the Sichuan pepper extract was extracted with supercritical CO₂ and added directly to the beer, resulting in high polyphenol and alkaloid contents and a high content of complexes formed with proteins and polyphenols in the beer. The Sichuan pepper beer in Comparative Example 2 exhibited a strong numbing taste, with a strong numbing sensation on the lips and tongue, and a weak hop aroma. This was due to the addition of β-cyclodextrin in Step S4, which encapsulated the numbing components of the Sichuan pepper extract within the cylindrical structure of the β-cyclodextrin after the inclusion complex formed, thereby reducing their free content in the Sichuan pepper beer and minimizing its impact on taste. The Sichuan pepper beer in Comparative Example 3 exhibited poor clarity because, without microporous membrane filtration, inclusion complexes, yeast cells, protein aggregates, and other suspended matter from the fermented wort were present in the beer.

[0051] The above embodiments are only preferred embodiments of the present invention and cannot be used to limit the scope of protection of the present invention. Any non-substantial changes and replacements made by technicians in this field on the basis of the present invention fall within the scope of protection required by the present invention.

Claims

1. Pepper beer, characterized in that The brewing method comprises, by weight, 100-200 parts of saccharified wort, 0.1-0.6 parts of hops, 2-3 parts of Zanthoxylum bungeanum extract extracted by supercritical CO2, 3-5 parts of foam stabilizer and 1-2 parts of foaming agent.

2. The pepper beer according to claim 1, wherein The invention comprises, by weight, 150 parts of saccharified wort, 0.5 parts of hops, 2.5 parts of Zanthoxylum bungeanum extract after supercritical CO2 extraction, 4 parts of foam stabilizer and 1.5 parts of foaming agent.

3. The pepper beer according to claim 1, wherein The foam stabilizer is one of chitosan and gelatin.

4. The pepper beer according to claim 1, wherein The foaming agent is one of coconut oil and soybean lecithin.

5. The method for preparing the pepper beer according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1, using supercritical extraction to pretreat Zanthoxylum bungeanum, extract the flavor components of Zanthoxylum bungeanum, reduce the content of polyphenols and alkaloids, and obtain the Zanthoxylum bungeanum extract after supercritical CO2 extraction, and set aside; S2, crushing the malt and mixing it with water, saccharifying it to obtain wort; boiling the wort and adding hops, boiling for 60 minutes to obtain boiled wort, the wort concentration is 13.0 ° P-13.5 ° P; S3, step-by-step fermentation process, the step-by-step fermentation process comprises the following steps: S31, low-temperature pre-fermentation: first inoculating brewer's yeast into the boiled wort at 10°C-15°C for pre-fermentation for 12-24 hours; S32, gradually raising the temperature: then gradually raising the fermentation temperature, each time raising the temperature by no more than 2° C., raising the temperature to a suitable fermentation temperature between 18° C. and 25° C.; while raising the temperature, adding the Zanthoxylum bungeanum extract after supercritical CO2 extraction in batches, each adding amount not exceeding 30% of the total amount, and the Zanthoxylum bungeanum extract added to the wort in an amount of 0.03wt%; S33, main fermentation and post-fermentation: Main fermentation and post-fermentation are carried out, during which yeast activity and fermentation status are closely monitored to ensure that fermentation is fully completed, thereby obtaining fermented wort; S4, reducing the numb taste components in the fermented wort comprises the following steps: S41, calculating the required amount of β-cyclodextrin based on the volume of the fermented wort and the intensity of the numbing taste, with the amount of β-cyclodextrin being approximately 0.1%-1.0% of the volume of the beer; S42, dissolving and mixing: slowly adding the β-cyclodextrin to the fermentation wort while stirring to ensure uniform dispersion, preferably at a stirring rate of 200-400 rpm, and generally for 30 minutes to 2 hours; S43, standing purpose: After stirring, the fermented wort is allowed to stand to allow the β-cyclodextrin and the numb flavor component sufficient time to form a stable inclusion complex. The standing temperature is generally controlled at 20° C.-40° C.; S5. Add a foam stabilizer and a foaming agent in a formulated amount, stir evenly, and remove the formed inclusion complex by using a microporous filter membrane with a pore size of 0.5-1.0 microns. At the same time, effectively remove yeast cells, protein aggregates and other suspended matter in the fermented wort to obtain the pepper beer.

6. The pepper beer prepared by the method for preparing pepper beer according to claim 5.

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