Preparation method of eucommia herbal craft beer

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of Eucommia herbal craft beer, which comprises the following specific steps: raw material preparation and pretreatment: selecting water, malt, humulus lupulus and yeast according to parts, crushing the malt by using a double-roller crusher, sieving by using a 20-mesh sieve after crushing, and filtering by using a filter screen to obtain the Eucommia herbal craft beer. The eucommia ulmoides extract is applied to production of the craft beer, so that the craft beer contains various active ingredients such as various nutrient substances, vitamins and chlorogenic acid and is more beneficial to body health, the preparation process can effectively maintain the active ingredients of eucommia ulmoides, and perfect combination of medicinal value and taste is realized.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing Eucommia ulmoides herbal craft beer. Background Technology

[0002] With the development of economy and technology, people's consumption level has gradually increased, and their demand for leisure and health has also greatly increased. In the leisure field, the demand for alcohol has also increased significantly. Beer is brewed by adding hops to wheat malt and barley malt as the main raw materials, followed by liquid gelatinization and saccharification, and then liquid fermentation. It has a low alcohol content, contains carbon dioxide, and is rich in nutrients. It contains a variety of amino acids, vitamins, low molecular weight sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. With the popularization of the concept of healthy consumption and the pursuit of food and medicine homology products in the context of the big health industry, the traditional beer market is facing the need for transformation and upgrading.

[0003] Eucommia ulmoides, as a traditional Chinese medicine and food, contains a variety of nutrients, vitamins and active ingredients such as chlorogenic acid. It has the effects of being sweet and warm and nourishing, entering the liver and kidney meridians, strengthening muscles and bones, and regulating blood pressure. Due to the current technical limitations of herbal beer, there is no mature solution to combine Eucommia ulmoides extract with craft beer brewing process. Therefore, a method for preparing craft beer using Eucommia ulmoides herbs is proposed to address the aforementioned problems. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing Eucommia ulmoides herbal craft beer to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing Eucommia ulmoides herbal craft beer, the specific steps of which are as follows: Step 1: Raw material preparation and pretreatment: Select water, malt, hops, and yeast according to the specified proportions. Use a roller mill to crush the malt, and then pass it through a 20-mesh sieve to remove large pieces of malt husk impurities. Set aside. Step 2: Preparation of Eucommia ulmoides leaf extract: Select dried Eucommia ulmoides leaves, clean out internal impurities, and crush them to 40-60 mesh. Add purified water at a material-to-liquid ratio of 1:15, stir evenly, and soak for 30 minutes. Transfer the mixture to a vacuum extraction tank, control the vacuum degree at 0.06-0.08 MPa, and control the extraction temperature at 50-55℃ for 1.5-2 hours. After extraction, first coarsely filter through a 200-mesh filter cloth, and then finely filter through a 0.45μm microfiltration membrane to obtain a clear Eucommia ulmoides leaf extract. Then, sterilize it by pasteurization, rapidly cool it to 5-10℃, seal it, and refrigerate it for later use. Step 3, Saccharification and Wort Preparation: Mix the crushed malt with hot water at 65-68℃ in a ratio of 1:4-5, transfer to the saccharification tank, maintain the temperature at 65-68℃, stir at 30-50 r / min, and saccharify for 50-60 minutes. After saccharification, pump the mash into the filter tank, let it stand for 8-10 minutes to allow the wasps to form a filter layer, and then use a two-step reflux-filtration method. First, reflux for 5-10 minutes to clarify the wort, and then filter to collect the first wort. Then, rinse the wasps with hot water at 78-80℃ and collect the second wort. The total amount of wort after merging must meet the requirement of the original wort concentration of 12.0°P. Step 4, Boiling and Whirlpool Sedimentation: Transfer the combined wort to a boiling kettle, heat to 100°C and maintain boiling for 60 minutes. Add 60% of the hops 30 minutes after the start of boiling, and add the remaining 40% of the hops 10 minutes before the end of boiling. During the boiling process, evaporate 10%-15% of the water, while simultaneously coagulating the proteins and sterilizing the wort. After boiling, pump the wort into a whirlpool sedimentation tank and stir at a rate of 10-15 r / min for 3-5 minutes. Use centrifugal force to collect the hot coagulated material and hop particles at the center of the bottom of the tank. After standing for 20 minutes, remove the supernatant wort through the side outlet of the tank, avoiding disturbing the sediment layer. Step 5, Cooling and Fermentation: Use a plate heat exchanger to rapidly cool the wort to 18-20℃. During the cooling process, sterile air is introduced to provide oxygen for yeast proliferation. Pump the cooled wort into the fermentation tank, add the pretreated Eucommia ulmoides leaf extract in proportion, stir for 10 minutes to mix evenly, inoculate with active dry yeast, control the fermentation temperature at 12-14℃, monitor the sugar content changes daily, and when the sugar content drops to 4.0-4.5°P, lower the temperature to 6-8℃ for post-fermentation to promote the formation of flavor compounds and the maturation of the wine. During the fermentation process, yeast sludge needs to be discharged regularly to ensure the wine is clear. Step Six, Post-processing and Finished Product: After fermentation, add a small amount of Eucommia ulmoides extract according to taste requirements. At the same time, add 0.1%-0.2% food-grade carbon dioxide to adjust the effervescence. After stirring evenly, let it stand for 24 hours. Use diatomaceous earth filtration or membrane filtration to remove yeast and impurities from the wine to obtain a clear wine. Then bottle it, pasteurize the inside of the bottle, cool it, label and package it. The final product has an alcohol content of ≥4.1% vol and has a combination of wine aroma, malt aroma and Eucommia ulmoides herbal aroma.

[0006] Preferably, in step one, when crushing malt, the hull breakage rate of the wheat grains is ≥95%, and the endosperm powder content is 60%-70%.

[0007] Preferably, in step two, the selected Eucommia ulmoides leaves have a moisture content of ≤8%, the purified water added to the pulverized Eucommia ulmoides leaves has a temperature of 40-45℃, the pasteurization temperature is controlled at 90-95℃ and the sterilization is carried out for 20-30 seconds, and when sealed and refrigerated, the refrigeration time is ≤48 hours.

[0008] Preferably, in step three, the pH of the hot water used to rinse the wheat lees is 5.5-6.0.

[0009] Preferably, in step five, the wort cooling rate is 5-8℃ / min, and the oxygen content of the sterile air introduced during the cooling process is 8-10mg / L to provide oxygen for yeast proliferation; after adding the pretreated Eucommia ulmoides leaf extract to the fermenter, the concentration of Eucommia ulmoides leaves is detected to be ≥3g / L, and the active dry yeast used needs to be activated in sterile water at 25-30℃ for 30 minutes in advance.

[0010] Preferably, in step six, the amount of Eucommia ulmoides extract added again is ≤0.5g / L, and after bottling, it is pasteurized again at a temperature of 60-65℃ for 20 minutes.

[0011] Compared with the prior art, the beneficial effects of the present invention are: This application applies Eucommia ulmoides extract to craft beer production, resulting in a craft beer containing a variety of nutrients, vitamins, and chlorogenic acid, which are more beneficial to health. Furthermore, the preparation process can effectively preserve the active ingredients of Eucommia ulmoides, achieving a perfect combination of medicinal value and taste. Attached Figure Description

[0012] Figure 1 This is a flowchart of the preparation steps of the present invention. Detailed Implementation

[0013] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0014] Example 1:

[0015] Please see Figure 1 The present invention provides a technical solution: A method for preparing Eucommia ulmoides herbal craft beer, the specific steps of which are as follows: Step 1: Raw Material Preparation and Pretreatment: Select water, malt, hops, and yeast according to the specified proportions. Use a roller mill to crush the malt, avoiding over-crushing which would make filtration difficult. After crushing, pass the malt through a 20-mesh sieve to remove large pieces of malt husk impurities, and set aside. Step 2: Preparation of Eucommia ulmoides leaf extract: Select dried Eucommia ulmoides leaves, remove internal impurities, and pulverize to 40-60 mesh. Add purified water at a material-to-liquid ratio of 1:15, stir well, and soak for 30 minutes. Transfer the mixture to a vacuum extraction tank, control the vacuum degree at 0.06-0.08 MPa, and control the extraction temperature at 50-55℃ for 1.5-2 hours. This process can retain the active ingredients such as chlorogenic acid and eucommia glycosides in Eucommia ulmoides leaves (extraction rate ≥80%), and avoid high temperature damage to effective substances. After extraction, first coarsely filter through a 200-mesh filter cloth, and then finely filter through a 0.45μm microfiltration membrane to obtain a clear Eucommia ulmoides leaf extract. Then, sterilize by pasteurization, quickly cool to 5-10℃, seal and refrigerate for later use. Step 3, Saccharification and Wort Preparation: Mix the crushed malt with hot water at 65-68℃ in a ratio of 1:4-5, transfer to the saccharification tank, maintain the temperature at 65-68℃, stir at 30-50 rpm, and saccharify for 50-60 minutes. This temperature range promotes β-amylase activity, breaking down the starch in the malt into fermentable sugars, ensuring the original wort concentration meets the requirements. After saccharification, pump the mash into a filter tank, let it stand for 8-10 minutes to allow the wasps to form a filter layer, and then use a two-step reflux-filtration method. First, reflux for 5-10 minutes to clarify the wort, then filter and collect the first wort. Subsequently, rinse the wasps with hot water at 78-80℃ and collect the second wort. The total amount of wort after merging must meet the requirement of an original wort concentration of 12.0°P. Step 4, Boiling and Whirlpool Sedimentation: Transfer the combined wort to a boiling kettle, heat to 100°C and maintain boiling for 60 minutes. Add 60% of the hops 30 minutes after the start of boiling, and add the remaining 40% of the hops 10 minutes before the end of boiling. During the boiling process, evaporate 10%-15% of the water, while simultaneously coagulating the proteins and sterilizing the wort. After boiling, pump the wort into a whirlpool sedimentation tank and stir at a rate of 10-15 r / min for 3-5 minutes. Use centrifugal force to collect the hot coagulated material and hop particles at the center of the bottom of the tank. After standing for 20 minutes, remove the supernatant wort through the side outlet of the tank, avoiding disturbing the sediment layer. Step 5, Cooling and Fermentation: Use a plate heat exchanger to rapidly cool the wort to 18-20℃. During the cooling process, sterile air is introduced to provide oxygen for yeast proliferation. Pump the cooled wort into the fermentation tank, add the pretreated Eucommia ulmoides leaf extract in proportion, stir for 10 minutes to mix evenly, inoculate with active dry yeast, control the fermentation temperature at 12-14℃, monitor the sugar content changes daily, and when the sugar content drops to 4.0-4.5°P, lower the temperature to 6-8℃ for post-fermentation to promote the formation of flavor compounds and the maturation of the wine. During the fermentation process, yeast sludge needs to be discharged regularly to ensure the wine is clear. Step Six, Post-processing and Finished Product: After fermentation, add a small amount of Eucommia ulmoides extract according to taste requirements. At the same time, add 0.1%-0.2% food-grade carbon dioxide to adjust the effervescence. After stirring evenly, let it stand for 24 hours. Use diatomaceous earth filtration or membrane filtration to remove yeast and impurities from the wine to obtain a clear wine. Then bottle it, pasteurize the inside of the bottle, cool it, label and package it. The final product has an alcohol content of ≥4.1% vol and has a combination of wine aroma, malt aroma and Eucommia ulmoides herbal aroma.

[0016] In step one, when crushing malt, the husk breakage rate of wheat grains is ≥95%, and the endosperm powder content is 60%-70%.

[0017] In step two, the selected Eucommia ulmoides leaves have a moisture content of ≤8%, the purified water added to the crushed Eucommia ulmoides leaves has a temperature of 40-45℃, the pasteurization temperature is controlled at 90-95℃ and the sterilization is carried out for 20-30 seconds, and when sealed and refrigerated, the refrigeration time is ≤48 hours.

[0018] In step three, the pH of the hot water used to rinse the wheat lees is 5.5-6.0.

[0019] In step five, the wort cooling rate is 5-8℃ / min, and the oxygen content of the sterile air introduced during the cooling process is 8-10mg / L to provide oxygen for yeast proliferation. After the pretreated Eucommia ulmoides leaf extract is added to the fermentation tank, the concentration of Eucommia ulmoides leaves is tested to be ≥3g / L. The active dry yeast used needs to be activated with sterile water at 25-30℃ for 30 minutes in advance.

[0020] In step six, the amount of Eucommia ulmoides extract added again is ≤0.5g / L. After bottling, it is pasteurized again at a temperature of 60-65℃ for 20 minutes.

[0021] Points to note during this preparation process: Malt grinding control: Avoid over-grinding: If the malt is ground too finely, the chaff will be severely broken, which will lead to a loose chaff layer during filtration, resulting in leakage and increasing the difficulty of filtration; large impurities must be removed by strictly passing through a 20-mesh sieve to ensure uniform grinding particles and a proper ratio of coarse to fine powder. Eucommia ulmoides leaf pretreatment: Eucommia ulmoides leaves need to be dried to a moisture content of ≤8%, pulverized and passed through a 40-60 mesh sieve to ensure full contact with the extraction solvent; if the leaves are damp or impurities are not cleaned, the extract is prone to becoming turbid and contaminated with bacteria; Strict control of vacuum extraction parameters is required: vacuum degree (0.06-0.08MPa) and temperature (50-55℃) must be stable. Too high a temperature will destroy heat-sensitive components such as chlorogenic acid and eucommia glycosides, while too low a temperature will result in insufficient extraction rate (extraction rate must be ≥80%). Sterilization and storage: After pasteurization, the temperature should be rapidly cooled to 5-10°C to prevent microbial growth caused by temperature rise; during refrigeration, the container should be sealed to prevent oxidation and deterioration of flavor substances; Precise control of saccharification temperature and time: The temperature needs to be stable at 65-68℃: This range is the optimal activity temperature of β-amylase. If the temperature fluctuates by more than ±2℃, it will lead to incomplete starch decomposition and the original wort concentration will not reach 12.0°P; The stirring rate (30-50r / min) needs to be uniform to avoid local overheating or material deposition. Filtration procedure: After the lees are allowed to stand and form a filter layer, reflux for 5-10 minutes to clarify the wort before formal filtration to prevent impurities from entering the wort; the water temperature for the second wort rinse should be controlled at 78-80℃, as excessively high temperatures will dissolve bitter substances in the lees and affect the taste. Timing and proportion of hop addition: Add hops in stages: Add 60% when boiling for 30 minutes (mainly contributing bitterness), and add 40% 10 minutes before the end (mainly contributing aroma). If the timing of addition is off, it will lead to an imbalance between bitterness and aroma. Boiling intensity control: Maintain boiling at 100℃ for 60 minutes, evaporating 10%-15% of the water. If the evaporation is insufficient, the wort concentration will be too low and sterilization will be incomplete; if the evaporation is excessive, the original wort concentration will be too high, affecting subsequent fermentation. Stirring speed and settling time: Stir at 10-15 r / min for 3-5 minutes and let stand for 20 minutes to ensure that the hot coagulated material and hop particles are fully settled. When exporting the supernatant wort, operate slowly to avoid disturbing the sediment layer, otherwise the wort will become cloudy and increase the burden of subsequent filtration. Wort cooling and oxygen control: Rapid cooling to 18-20℃: When using a plate heat exchanger, ensure a stable flow rate of the cooling medium (such as ice water) to avoid slow cooling leading to wort contamination; the sterile air introduced during the cooling process must be filtered through a 0.22μm filter membrane to prevent the entry of contaminants; Mix the Eucommia ulmoides extract evenly: After adding the Eucommia ulmoides leaf extract, stir for 10 minutes to ensure a consistent concentration distribution (final extract content ≥3g / L). If the mixture is not evenly mixed, the herbal aroma may be too strong or too weak in some areas. Temperature control in stages: The primary fermentation (12-14℃) needs to be stable. Too high a temperature will cause the yeast activity to be too strong, producing excessive higher alcohols (bringing off-flavors); the secondary fermentation (6-8℃) needs to be cooled slowly to promote the balance of flavor compounds. Sugar content and yeast management: Monitor sugar content daily, and promptly transfer to post-fermentation when it drops to 4.0-4.5°P; regularly remove yeast sludge (1-2 times per week) to prevent yeast autolysis from producing a fishy smell; Flavor blending and stability: Adding Eucommia extract requires caution: When fine-tuning according to taste, the amount added each time should not exceed 0.5g / L to avoid the herbal flavor masking the aroma of alcohol and malt; the carbon dioxide level should be controlled at 0.1%-0.2%, as too much will result in a sharp taste, while too little will result in a lack of effervescence; Filtration and sterilization: When using diatomaceous earth or membrane filtration, the filtration pressure should be controlled at 0.1-0.2 MPa to avoid excessive pressure causing the wine to become cloudy; the pasteurization temperature in the bottle (60-65℃, 20 minutes) needs to be precise, as too high a temperature will damage the flavor, while too low a temperature will result in incomplete sterilization.

[0022] Example 2:

[0023] Detection of unique active ingredients in Eucommia ulmoides: Chlorogenic acid detection: Method: High performance liquid chromatography (HPLC-UV) Principle: Chlorogenic acid has strong ultraviolet absorption at 280 nm. Quantification is achieved by comparing the retention time and peak area with the standard. step: Sample pretreatment: Take 50 mL of beer, centrifuge at 10000 r / min for 10 min at 4℃ to remove yeast residue, filter the supernatant through a 0.22 μm organic filter membrane to remove alcohol (a rotary evaporator can be used for de-alcoholization at 40℃ to avoid damage to the chromatographic column by alcohol). Chromatographic conditions: C18 column, mobile phase: methanol-0.1% phosphoric acid aqueous solution (25:75), flow rate: 1.0 mL / min, column temperature: 30℃, injection volume: 10 μL, detection wavelength: 280 nm; Quantitative calculation: Prepare a 0.01-0.5 mg / mL chlorogenic acid standard solution, plot a standard curve, and calculate the chlorogenic acid content in the sample as (sample peak area × standard concentration) / standard peak area, which should be ≥3 g / L.

[0024] Eucommiquinone detection: Method: HPLC-ELSD (evaporative light scattering detector, suitable for components without UV absorption) Chromatographic conditions: mobile phase was acetonitrile-water (15:85), flow rate was 0.8 mL / min, column temperature was 25℃, ELSD drift tube temperature was 80℃, and carrier gas flow rate was 2.0 L / min; Pretreatment: Similar to chlorogenic acid, it needs to be purified by solid phase extraction column to remove sugar interference in beer.

[0025] Routine nutrient testing: 1. Carbohydrates: Total sugar: Fehling's reagent titration method (GB / T 15038-2006). After hydrolysis of the sample with hydrochloric acid, the total reducing sugar is titrated with methylene blue as an indicator to reflect the residual sugar in malt fermentation. Functional oligosaccharides: HPLC-RID (differential refractive index detector), with an amino column and acetonitrile-water (75:25) as the mobile phase, were used to detect maltotriose, raffinose, etc., to demonstrate their nutritional value; Proteins and amino acids: Total protein: Kjeldahl method. Most proteins in beer exist in the form of polypeptides. After measuring the nitrogen content, multiply by 6.25 to convert the content. The content is usually 0.3-0.5g / 100mL. Free amino acids: HPLC-OPA pre-column derivatization method was used to detect flavor amino acids such as glutamic acid and leucine. After derivatization, they were detected at 338 nm, reflecting the fullness of the wine. Fat: Methods: Soxhlet extraction was used. After removing alcohol from the sample by rotary evaporation, fat was extracted with ether. The fat content in beer is extremely low (≤0.1g / 100mL), mainly from malt. Minerals: Methods: Atomic absorption spectrophotometry (AAS) or inductively coupled plasma optical emission spectroscopy (ICP-OES); To detect potassium (maintaining osmotic pressure), calcium, magnesium (affecting yeast activity), and zinc (essential for yeast growth), the sample pretreatment requires microwave digestion (nitric acid-hydrogen peroxide system) to convert it into inorganic ions before measurement. III. Vitamin Testing: The vitamins in beer mainly come from the metabolism of malt and yeast, and are mainly water-soluble B vitamins. The detection of these vitamins requires optimization of the pretreatment to address their photosensitivity and thermal instability. 1. Vitamins B1 and B2: Method: High performance liquid chromatography (HPLC-FLD, fluorescence detector) Pretreatment: The sample is boiled with dilute hydrochloric acid to hydrolyze (destroying the bound state), and then enzymatically digested with phosphatase (37℃, 2h) to release the free state. Fluorescence detection is performed (B1 needs to be oxidized to thiochrome with potassium ferricyanide, excitation / emission wavelength 365 / 435nm; B2 can be detected directly, excitation / emission wavelength 440 / 520nm). 2. Vitamin B6, niacin (Vitamin B3) Methods: HPLC-UV, B6 was detected at 290 nm, and nicotinic acid was detected at 262 nm. Pretreatment was the same as for Group B vitamins, and purification was required by cation exchange column. 3. Vitamin C: (Ascorbic acid, trace amounts) Method: High performance liquid chromatography, mobile phase was 0.1% oxalic acid aqueous solution, detection wavelength was 245 nm, and the sample needed to be tested fresh.

[0026] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or basic characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description. Therefore, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention, and no reference numerals in the claims should be construed as limiting the scope of the claims.

[0027] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing Eucommia ulmoides herbal craft beer, characterized in that, The specific steps and procedures for preparing Eucommia ulmoides herbal craft beer are as follows: Step 1: Raw material preparation and pretreatment: Select water, malt, hops and yeast according to the specified proportions. Use a roller mill to crush the malt. After crushing, pass it through a 20-mesh sieve to remove large pieces of malt husks and impurities. Set aside for later use. Step 2: Preparation of Eucommia ulmoides leaf extract: Select dried Eucommia ulmoides leaves, remove internal impurities, and pulverize to 40-60 mesh. Add purified water at a material-to-liquid ratio of 1:15, stir well, and soak for 30 minutes. Transfer the mixture to a vacuum extraction tank, control the vacuum degree at 0.06-0.08 MPa, and control the extraction temperature at 50-55℃ for 1.5-2 hours. After extraction, first coarsely filter through a 200-mesh filter cloth, and then finely filter through a 0.45μm microfiltration membrane to obtain a clear Eucommia ulmoides leaf extract. Then, sterilize by pasteurization, rapidly cool to 5-10℃, and seal and refrigerate for later use. Step 3, Saccharification and Wort Preparation: Mix the crushed malt with hot water at 65-68℃ in a ratio of 1:4-5, transfer to the saccharification tank, maintain the temperature at 65-68℃, stir at 30-50 r / min, and saccharify for 50-60 minutes. After saccharification, pump the mash into the filter tank, let it stand for 8-10 minutes to allow the wasps to form a filter layer, and then use a two-step reflux-filtration method. First, reflux for 5-10 minutes to clarify the wort, and then filter to collect the first wort. Then, rinse the wasps with hot water at 78-80℃ and collect the second wort. The total amount of wort after merging must meet the requirement of the original wort concentration of 12.0°P. Step 4, Boiling and Whirlpool Sedimentation: Transfer the combined wort to a boiling kettle, heat to 100°C and maintain boiling for 60 minutes. Add 60% of the hops 30 minutes after the start of boiling, and add the remaining 40% of the hops 10 minutes before the end of boiling. During the boiling process, evaporate 10%-15% of the water, while simultaneously coagulating the proteins and sterilizing the wort. After boiling, pump the wort into a whirlpool sedimentation tank and stir at a rate of 10-15 r / min for 3-5 minutes. Use centrifugal force to collect the hot coagulated material and hop particles at the center of the bottom of the tank. After standing for 20 minutes, remove the supernatant wort through the side outlet of the tank, avoiding disturbing the sediment layer. Step 5, Cooling and Fermentation: Use a plate heat exchanger to rapidly cool the wort to 18-20℃. During the cooling process, sterile air is introduced to provide oxygen for yeast proliferation. Pump the cooled wort into the fermentation tank, add the pretreated Eucommia ulmoides leaf extract in proportion, stir for 10 minutes to mix evenly, inoculate with active dry yeast, control the fermentation temperature at 12-14℃, monitor the sugar content changes daily, and when the sugar content drops to 4.0-4.5°P, lower the temperature to 6-8℃ for post-fermentation to promote the formation of flavor compounds and the maturation of the wine. During the fermentation process, yeast sludge needs to be discharged regularly to ensure the wine is clear. Step Six, Post-processing and Finished Product: After fermentation, add a small amount of Eucommia ulmoides extract according to taste requirements. At the same time, add 0.1%-0.2% food-grade carbon dioxide to adjust the effervescence. After stirring evenly, let it stand for 24 hours. Use diatomaceous earth filtration or membrane filtration to remove yeast and impurities from the wine to obtain a clear wine. Then bottle it, pasteurize the inside of the bottle, cool it, label and package it. The final product has an alcohol content of ≥4.1% vol and has a combination of wine aroma, malt aroma and Eucommia ulmoides herbal aroma.

2. The method for preparing Eucommia ulmoides herbal craft beer according to claim 1, characterized in that: In step one, when crushing malt, the husk breakage rate of wheat grains is ≥95%, and the endosperm powder content is 60%-70%.

3. The method for preparing Eucommia ulmoides herbal craft beer according to claim 1, characterized in that: In step two, the selected Eucommia ulmoides leaves have a moisture content of ≤8%, the purified water added to the crushed Eucommia ulmoides leaves has a temperature of 40-45℃, the pasteurization temperature is controlled at 90-95℃ and the sterilization is carried out for 20-30 seconds, and when sealed and refrigerated, the refrigeration time is ≤48 hours.

4. The method for preparing Eucommia ulmoides herbal craft beer according to claim 1, characterized in that: In step three, the pH of the hot water used to rinse the wheat lees is 5.5-6.

0.

5. The method for preparing Eucommia ulmoides herbal craft beer according to claim 1, characterized in that: In step five, the wort cooling rate is 5-8℃ / min, and the oxygen content of the sterile air introduced during the cooling process is 8-10mg / L, providing oxygen for yeast proliferation; After adding the pretreated Eucommia ulmoides leaf extract to the fermenter, the concentration of Eucommia ulmoides leaves was tested to be ≥3g / L. The active dry yeast used should be activated with sterile water at 25-30℃ for 30 minutes in advance.

6. The method for preparing Eucommia ulmoides herbal craft beer according to claim 1, characterized in that: In step six, the amount of Eucommia ulmoides extract added again is ≤0.5g / L. After bottling, it is pasteurized again at a temperature of 60-65℃ for 20 minutes.

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