A Highly Stable Turbid Beer and Its Brewing Method

Abstract

This application relates to the field of beer brewing, specifically disclosing a high-stability turbidity beer and its brewing method. The brewing method for a high-stability turbidity beer includes the following steps: mixing and crushing barley malt, wheat malt, and oats; adding water to the crushed material; heating and saccharifying; filtering to obtain wort; boiling the wort; adding hops during the boiling process; immediately after boiling, adding 0.5-1% carrot top powder by weight of the wort; after the wort cools, aerating and transferring it to a fermentation tank; adding fermentation yeast; fermenting at 20-25℃ for 8-10 days; allowing the fermented liquid to stand at 0-2℃ for 24-48 hours; then racking; subjecting the beer to ultra-high pressure treatment and low-frequency ultrasonic treatment; adding sterile carbon dioxide to the liquid; and bottling and capping to obtain the finished product. The beer brewed using this method has a rich flavor, harmonious aroma, and stable turbidity, and is less prone to sedimentation.

Description

Technical Field

[0001] This application relates to the field of beer brewing technology, and more specifically, to a highly stable cloudy beer and its brewing method. Background Technology

[0002] Wheat beer, with its rich aroma and full-bodied taste, stands out in the dazzling world of beer. The term "white" refers to its cloud-like white appearance in the glass due to unfiltered processing. Unlike regular bottom-fermented beers, wheat beer is cloudy and opaque, and its turbidity stability depends on maintaining a high turbidity value during storage. Wheat beer is primarily made from barley malt and wheat malt, fermented with yeast and lactic acid bacteria. It has a lower alcohol content, a fuller body, and is rich in nutrients, offering a smoother and more refreshing taste compared to regular beer.

[0003] Currently, commercially available wheat beer is usually fermented using top-fermented yeast, and the beer contains 4-vinylguaiacol, which gives it a special flavor and taste. However, with existing technology, it is difficult to increase the content of 4-vinylguaiacol. Moreover, as the storage time increases, large particles in wheat beer (yeast, carbohydrates, and protein-polyphenol complexes, etc.) gradually settle to the bottom of the bottle, making the appearance gradually clearer, which has an adverse effect on the quality of the product.

[0004] Therefore, how to develop a new brewing method to ensure that white beer has a good taste while effectively improving its turbidity stability is an urgent problem to be solved. Summary of the Invention

[0005] In order to improve the turbidity stability of white beer while giving it a good taste, this application provides a high-stability turbid beer and its brewing method.

[0006] In a first aspect, this application provides a brewing method for high-stability turbidity beer, employing the following technical solution: A brewing method for high-stability turbidity beer, comprising the following steps:

[0007] Mix 20-30% barley malt, 50-60% wheat malt and 10-20% oats by weight and then grind them to obtain the ground material;

[0008] Add water to the pulverized material, heat to saccharify, and keep warm for 5-10 minutes after the temperature reaches 75-78℃, then filter to obtain wort; boil the wort and add hops during the wort boiling process, the amount of hops added is 0.03-0.05% of the wort weight;

[0009] Immediately after boiling, add 0.5-1% carrot top powder by weight of the wort. After the wort cools, aerate it and transfer it to a fermentation tank, then add fermentation yeast at a quantity of 4-6 × 10⁻⁶. 6 The wine is fermented at 20-25℃ for 8-10 days with a volume of 1000 ml. The fermented wine is then allowed to stand at 0-2℃ for 24-48 hours, then transferred to a container, subjected to ultra-high pressure treatment and low-frequency ultrasonic treatment, and sterile carbon dioxide is added to the wine before bottling and capping to obtain the finished product.

[0010] By employing the above-mentioned technical solutions, wheat malt is rich in soluble proteins (such as prolamins) and arabinoxylan (polysaccharides). These substances can form more stable complexes with flaxseed fibers, and wheat protein has stronger hydrophobicity, resulting in better encapsulation of fiber particles than barley malt protein. Oats contain abundant protein and polysaccharides, which help form stable foam. As an adjunct, oat malt helps increase the body and taste of beer. Moreover, oat malt contains a large amount of β-glucan and hemicellulose, whose colloidal properties can increase wort viscosity, creating a "high-viscosity environment" that hinders the movement and aggregation of fiber particles, indirectly improving turbidity stability. Because wheat has a high soluble protein content, it can form protein components of different molecular weights after saccharification, and at the same time, a large amount of α-amino nitrogen is also formed. When introduced into yeast fermentation, yeast cells use a large amount of α-amino nitrogen and other nutrients for aerobic respiration in the early stage and anaerobic respiration in the later stage, thereby producing a large amount of carbon dioxide and foam-type substances. Therefore, using high-content wheat as a brewing raw material can greatly enhance the foam retention of beer. Wheat malt can form a large number of hydrophobic polypeptide proteins, which can act as surfactants to reduce the surface tension of beer foam, thereby enhancing foam retention. In addition, hydrophobic polypeptide proteins can also interact with other beer components, such as the organic acids of hops, to form a two-dimensional hydrophobic network. This network structure helps to further support and stabilize beer foam, making the foam delicate and with strong cling to the glass.

[0011] A blend of wheat malt and barley malt helps balance the sweetness and bitterness of beer, resulting in a more harmonious taste. Adding carrot top powder immediately after fermentation allows the nutrients in the carrot tops to promote yeast growth and metabolism, accelerating the fermentation process. Controlling the amount of carrot top powder added prevents its polyphenols from affecting yeast activity and prolonging the fermentation cycle. Furthermore, carrot top powder contains various volatile components, some of which may be retained during fermentation, giving the white beer its unique flavor characteristics. Controlling its addition minimizes the damage to the white beer's flavor, resulting in a richer aroma profile and increased complexity, leading to a more stable flavor. On one hand, the dietary fiber and polyphenols in carrot tops may form complexes with proteins in the wort, increasing beer turbidity; on the other hand, the pectin and other polysaccharides in carrot tops may enhance colloidal stability and reduce sediment formation.

[0012] Carrot tops are rich in chlorophyll and carotenoids, which may partially dissolve into the beer during fermentation, making its color brighter and giving it a yellowish tint. They also contain abundant dietary fiber and protein, which may form colloidal particles during fermentation, increasing the beer's turbidity while contributing to a richer, fuller, smoother, and more rounded flavor. The proteins and polysaccharides in carrot top powder help form a stable foam structure, increasing its fineness and persistence. Adding carrot top powder immediately after the wort boils reduces the loss of heat-sensitive components, preserves the flavor and functionality of the carrot tops, and reduces the risk of contamination through preheating. Furthermore, it is adapted to subsequent racking processes to balance turbidity and homogeneity. After fermentation, low-temperature settling allows some coarse fiber particles to settle to the bottom of the tank. Racking (retaining 10-15% sediment at the bottom and only extracting the supernatant) removes a large amount of sediment cores, reducing later stratification without affecting the overall turbidity.

[0013] Ultra-high pressure (UHPP) treatment alters the interactions between colloidal particles and molecules in beer through physical pressure, promoting the aggregation of unstable components, denaturing proteins and exposing more hydrophobic groups, thus facilitating their binding with polyphenols to form larger aggregates. It also inactivates residual yeast, bacteria, and lipoxygenases in beer, reducing the turbidity degradation caused by enzyme-catalyzed reactions of microbial metabolites. Low-frequency ultrasonic treatment generates instantaneous high pressure and microjets through cavitation, breaking down large particles in the beer into finer particles, promoting the homogeneity of the colloidal system and reducing crystallization and precipitation. Therefore, UHPP treatment first forms larger, loose particles, and then low-frequency ultrasound is used to act on these large particles. Ultrasound preferentially disrupts the loose regions within the large particles, breaking them down into more uniform fine particles. Mechanical vibration also promotes molecular rearrangement on the particle surface, reducing the exposure of hydrophobic sites and active groups, and decreasing the particles' binding ability with other components. The ultrasonic stirring effect ensures uniform dispersion of the refined particles in the beer, preventing secondary aggregation caused by excessively high local concentrations. Furthermore, the treated particles have low surface activity, making them less prone to re-aggregation during storage, thus improving the turbidity stability of the beer.

[0014] Optionally, the carrot top powder is obtained by drying carrot tops at 60-80℃ and then pulverizing them to obtain powder. The powder is then soaked in water at 60-70℃ for 10-15 minutes, filtered, and then a color-protecting liquid is added to the powder. The powder is then mixed and stirred at 80-95℃ for 10-20 minutes, cooled, freeze-dried under vacuum, and then ultra-finely pulverized. The mass ratio of powder to color-protecting liquid is 1:4-5.

[0015] By employing the above technical solution, carrot top powder is soaked in hot water to remove bitterness, eliminating water-soluble bitter substances and reducing the astringency of the wort. Then, a color-protecting treatment is performed to balance the flavor profile. The color-protecting solution inhibits the activity of polyphenol oxidase in carrot tops, reducing browning reactions while retaining their original fresh plant aroma and a small amount of volatile components, preventing the development of a musty, grassy taste due to oxidation. Ultrafine grinding allows flavor compounds to be released more easily into the wort, forming a complex flavor profile with the wort's malt and hop aromas, which is particularly suitable for the crisp and layered taste profile required for white beer. Furthermore, the ultrafinely ground carrot top powder has a fine particle size, allowing it to disperse evenly in the wort, forming a stable colloidal system, replenishing the wort's natural turbidity, and avoiding sedimentation and stratification problems caused by coarse grinding.

[0016] Optionally, the raw materials of the color-protecting liquid include 0.05-0.1 wt% citric acid and 0.1-0.3 wt% ascorbic acid, with the balance being water.

[0017] By adopting the above technical solution, the acidity of citric acid and ascorbic acid can adjust the pH value of wort to be close to the optimal pH value of yeast, thereby indirectly improving the yeast's utilization efficiency of wort.

[0018] Optionally, the particle size of the carrot top powder is 80-120 μm.

[0019] By adopting the above technical solution, if the particle size of carrot top powder is too small, the powder may be over-suspended in the wort, increasing the filtration burden of the subsequent fermentation tank and affecting the sedimentation of yeast. However, if the particle size is too large, the flavor release will be insufficient and it will easily settle and separate.

[0020] Optionally, when boiling for 30-40 minutes, guar gum and ultrafine defatted flaxseed powder are added, with the amounts of guar gum and ultrafine defatted flaxseed powder being 0.01-0.03% and 0.2-0.6% of the wort weight, respectively.

[0021] By adopting the above technical solution, flaxseed is rich in phenolic acids, among which ferulic acid content is relatively high. Under the high temperature of boiling, phenolic acids are released from the fiber or protein bound state, which makes the ferulic acid in flaxseed powder dissolve quickly and directly provide more precursors for yeast. Moreover, high temperature boiling can promote the combination of fiber particles with heat denatured proteins (such as albumin and globulin) and dextran in wort through hydrophobic interactions and hydrogen bonds to form a more stable protein-fiber-polysaccharide complex, reducing the later aggregation and precipitation. Meanwhile, defatted flaxseed reduces the impact of oil on yeast activity, avoids interference with yeast decarboxylase, and reduces foaming. Therefore, yeast can more efficiently convert additional ferulic acid into 4-VG, improving the taste of beer. The ultra-finely pulverized defatted flaxseed powder has a smaller particle size and a larger specific surface area, making it easier for colloidal substances in the wort, such as malt protein and glucan, to be encapsulated, forming colloidal and fibrous complex particles, thus improving turbidity stability. Guar gum carries a negative charge and can combine with positively charged fiber particles and malt protein through electrostatic interaction to form a three-dimensional network structure, anchoring the fiber particles in the colloidal network and significantly improving suspension stability.

[0022] Optionally, the heating and saccharification process is as follows: when the temperature of the saccharification pot is 35-40℃, add the material, keep it at that temperature for 25-30 minutes, then heat it to 45-55℃, keep it at that temperature for 20-40 minutes, continue to heat it to 62-70℃, keep it at that temperature for 30-40 minutes, and finally heat it to 75-78℃.

[0023] By adopting the above technical solution, soaking the pulverized material at 35-40℃ is conducive to the leaching of enzymes and the formation of acids, and to the decomposition of β-glucan. Raising the temperature to 45-55℃ is conducive to the decomposition of proteins and allows the decomposition of β-glucan to continue. Fermentable sugars are obtained at 62-70℃, which is beneficial to the production of high-fermentation beer. Residual starch is further decomposed at 75-78℃.

[0024] Optionally, the ultra-high pressure treatment is performed at a pressure of 280-320 MPa, a time of 15-20 min, and a temperature of 23-27℃; the low-frequency ultrasonic treatment is performed at a frequency of 20-50 kHz, a power of 50-80 W / L, and a time of 10-20 min.

[0025] By adopting the above technical solution and using the above pressure for ultra-high pressure treatment, it is possible to prevent the particles from hardening due to excessive pressure, making it difficult for ultrasound to refine them, and the remaining large particles will increase the risk of sedimentation. If the pressure is too low, the aggregation will be insufficient, and there will still be a large number of unstable small particles after ultrasound refinement. If the processing time is too long, the structure of large particles will harden. If the ultrasonic power is too high, the particles may be excessively broken down to the nanoscale, resulting in violent Brownian motion, which makes them more likely to collide and aggregate with other components, thus reducing stability. If the power is too low, the refinement will be insufficient, leaving more large particles. If the processing time is too long, too many air bubbles will be introduced, affecting the taste.

[0026] Optionally, during the saccharification process, the mass ratio of the pulverized material to water is 1:3-4.

[0027] Optionally, the wort is boiled for a total of 70 minutes, with the timer starting when the wort first boils. Thirst hops are added to the wort 10 minutes after the first boil, bitter hops are added at 30 minutes, and aroma hops are added at 60 minutes, with the mass ratio of the three hops being 3:2:1.

[0028] Secondly, this application provides a highly stable turbidity beer, employing the following technical solution:

[0029] A high-stability turbidity beer, made by the brewing method for the high-stability turbidity beer.

[0030] By adopting the above technical solution, carrot top powder is added immediately after the wort is boiled, followed by cooling and the addition of yeast. After fermentation, the beer is brewed by low-temperature settling, racking, ultra-high pressure treatment and low-frequency ultrasonic treatment. The resulting beer has a mellow taste, mild bitterness, rich and prominent aroma, and excellent foam retention, with rich, delicate and long-lasting foam.

[0031] In summary, this application has the following beneficial effects:

[0032] 1. The method of this application, by adding carrot top powder after boiling, can increase colloidal stability, reduce precipitation, and improve the taste of beer. Combined with ultra-high pressure treatment and low-frequency ultrasonic treatment, the high-pressure agglomeration concentrates the dispersed small particles into large particles, and then the ultrasonic refinement removes the large particles, avoiding precipitation caused by gravity settling during subsequent storage. The fine particles after ultrasonic refinement have a dense structure and low surface activity, and their binding ability with polyphenols and proteins is reduced, making it less likely to form new aggregates. The turbidity fluctuations are smaller during long-term storage, making the turbidity value (EBC) of the beer more stable during the shelf life.

[0033] 2. In this application, it is preferred to use guar gum and defatted flaxseed powder added during the boiling process, and the particle size of the flaxseed powder is ≤15μm, which can reduce the sedimentation in the later stage, increase the colloidal stability, improve the turbidity stability, and increase the foam retention, making the foam more durable. Detailed Implementation

[0034] The following embodiments provide a further detailed description of this application.

[0035] Preparation of Carrot Top Powder Examples 1-4

[0036] Preparation Example 1: Carrot tops were washed, dried at 80°C, and then pulverized to obtain powder. The powder was soaked in water at 70°C for 10 min at a bath ratio of 1:10, then filtered. Color-protecting solution was added to the powder at a mass ratio of 1:5. The mixture was stirred at 80°C for 12 min, cooled, freeze-dried under vacuum at -40°C, and then ultra-finely pulverized to a particle size of 80 μm. The color-protecting solution was prepared by mixing 0.1 wt% citric acid, 0.3 wt% ascorbic acid, and the remainder deionized water.

[0037] Preparation Example 2: Carrot tops were washed, dried at 60°C, and then pulverized to obtain powder. The powder was soaked in water at 60°C for 15 minutes at a bath ratio of 1:10, then filtered. Color-protecting solution was added to the powder at a mass ratio of 1:4. The mixture was stirred at 95°C for 10 minutes, cooled, freeze-dried under vacuum at -40°C, and then ultra-finely pulverized to a particle size of 120 μm. The color-protecting solution was prepared by mixing 0.05 wt% citric acid, 0.1 wt% ascorbic acid, and the remainder deionized water.

[0038] Preparation Example 3: The difference from Preparation Example 1 is that the particle size of the carrot top powder is 10 μm.

[0039] Preparation Example 4: The difference from Preparation Example 1 is that the particle size of the carrot top powder is 200 μm.

[0040] Example

[0041] Example 1: A brewing method for highly stable cloudy beer, comprising the following steps:

[0042] S1. Mix 20% barley malt, 60% wheat malt and 20% oats by weight evenly and grind to 200μm to obtain pulverized material;

[0043] S2. Add water to the crushed material. The mass ratio of crushed material to water is 1:3. When the temperature of the saccharification pot is 40℃, add the crushed material and water to the saccharification pot and keep it warm for 25 minutes. Then raise the temperature to 55℃ and keep it warm for 20 minutes. Continue to raise the temperature to 70℃ and keep it warm for 30 minutes. Finally, raise the temperature to 78℃ and keep it warm for 5 minutes. Then transfer it to the filter tank and let it stand for 20 minutes. Then reflux the wort. After the wort is clear, filter it to obtain wort. Adjust its sugar content to 11°P by adding water.

[0044] S3. Boil the wort for a total of 70 minutes. Start timing when the wort first boils. Add bitters hops (Magnum) to the wort 10 minutes after the first boil, add bitters hops (Magnum) at 30 minutes, and add aroma hops (Balas) at 60 minutes. The concentration of the wort after boiling is 11°P. The total amount of hops added in the three additions is 0.05% of the weight of the wort, and the mass ratio of the bitters hops added in the first addition, the bitters hops added in the second addition, and the aroma hops added in the third addition is 3:2:1.

[0045] S4. Immediately after boiling, add 1% (by weight) of carrot top powder (prepared in Example 1) to the wort. After the wort cools, aerate it and transfer it to a fermentation tank. Add fermentation yeast (selected from Weifang Lanqiao Craft Beer, model WB-06) at a quantity of 6 × 10⁻⁶. 6 The wine is fermented at 25℃ for 8 days, then allowed to stand at 2℃ for 48 hours. After fermentation, the wine is transferred to a container, subjected to ultra-high pressure treatment and low-frequency ultrasonic treatment, and sterile carbon dioxide is added to the wine before bottling and capping to obtain the finished product. The ultra-high pressure treatment is performed at a pressure of 320MPa for 20 minutes at a temperature of 27℃, and the low-frequency ultrasonic treatment is performed at a frequency of 50kHz, a power of 80W / L, and a time of 20 minutes.

[0046] Example 2: A brewing method for highly stable cloudy beer, comprising the following steps:

[0047] S1. Mix 30% barley malt, 50% wheat malt and 20% oats by weight evenly and grind to 200μm to obtain pulverized material;

[0048] S2. Add water to the crushed material. The mass ratio of crushed material to water is 1:4. When the temperature of the saccharification pot is 35℃, add the crushed material and water to the saccharification pot and keep it warm for 30 minutes. Then raise the temperature to 45℃ and keep it warm for 40 minutes. Continue to raise the temperature to 62℃ and keep it warm for 40 minutes. Finally, raise the temperature to 75℃ and keep it warm for 10 minutes. Then transfer it to the filter tank and let it stand for 20 minutes. Then reflux the wort. After the wort is clear, filter it to obtain wort. Adjust its sugar content to 11.5°P by adding water.

[0049] S3. Boil the wort for a total of 70 minutes. Start timing when the wort first boils. Add bitters hops (Magnum) to the wort 10 minutes after the first boil, add bitters hops (Magnum) at 30 minutes, and add aroma hops (Guarasi) at 60 minutes. The concentration of the wort after boiling is 12°P. The total amount of hops added in the three additions is 0.03% of the weight of the wort, and the mass ratio of the bitters hops added in the first addition, the bitters hops added in the second addition, and the aroma hops added in the third addition is 3:2:1.

[0050] S4. Immediately after boiling, add 0.5% (by weight) of carrot top powder (prepared in Example 2) to the wort. After the wort cools, aerate it and transfer it to a fermentation tank. Add fermentation yeast (selected from Weifang Lanqiao Craft Beer, model WB-06) at a quantity of 5 × 10⁻⁶. 6 The wine is fermented at 20℃ for 10 days with a volume of 1 ml. The fermented wine is then left to stand at 0℃ for 24 hours, then transferred to a container, subjected to ultra-high pressure treatment and low-frequency ultrasonic treatment, and sterile carbon dioxide is added to the wine before bottling and capping to obtain the finished product. The ultra-high pressure treatment is performed at a pressure of 280 MPa for 15 minutes and a temperature of 23℃. The low-frequency ultrasonic treatment is performed at a frequency of 20 kHz, a power of 50 W / L, and a time of 10 minutes.

[0051] Example 3: A brewing method for highly stable cloudy beer, comprising the following steps:

[0052] S1. Mix 30% barley malt, 60% wheat malt and 10% oats by weight evenly and grind to 200μm to obtain pulverized material;

[0053] S2. Add water to the crushed material. The mass ratio of crushed material to water is 1:4. When the temperature of the saccharification pot is 37°C, add the crushed material and water to the saccharification pot and keep it warm for 30 minutes. Then raise the temperature to 50°C and keep it warm for 30 minutes. Continue to raise the temperature to 65°C and keep it warm for 35 minutes. Finally, raise the temperature to 75°C and keep it warm for 10 minutes. Then transfer it to the filter tank and let it stand for 20 minutes. Then reflux the wort. After the wort is clear, filter it to obtain wort. Adjust its sugar content to 11.2°P by adding water.

[0054] S3. Boil the wort for a total of 70 minutes. Start timing when the wort first boils. Add bitters hops (Magnumen) to the wort 10 minutes after the first boil, add bitters hops (Magnumen) at 30 minutes, and add aroma hops (Guarasi) at 60 minutes. After boiling, the concentration of the wort is 11.5°P. The total amount of hops added in the three additions is 0.04% of the weight of the wort, and the mass ratio of the bitters hops added in the first addition, the bitters hops added in the second addition, and the aroma hops added in the third addition is 3:2:1.

[0055] S4. Immediately after boiling, add 0.8% (by weight) of carrot top powder (prepared in Example 1) to the wort. After the wort cools, aerate it and transfer it to a fermentation tank. Add fermentation yeast (selected from Weifang Lanqiao Craft Beer, model WB-06) at a quantity of 4 × 10⁻⁶. 6The wine is fermented at 23℃ for 9 days, then left to stand at 0℃ for 36 hours. After fermentation, the wine is transferred to a container, subjected to ultra-high pressure treatment and low-frequency ultrasonic treatment, and then sterile carbon dioxide is added to the wine before bottling and capping to obtain the finished product. The ultra-high pressure treatment is performed at a pressure of 300MPa for 20 minutes and a temperature of 25℃. The low-frequency ultrasonic treatment is performed at a frequency of 40kHz, a power of 70W / L, and a time of 15 minutes.

[0056] Example 4: A brewing method for a highly stable turbid beer, which differs from Example 1 in that the carrot top powder is prepared from Preparation Example 3.

[0057] Example 5: A brewing method for a highly stable turbid beer, which differs from Example 1 in that the carrot top powder is prepared from Preparation Example 4.

[0058] Example 6: A brewing method for highly stable turbid beer, which differs from Example 1 in that the ultra-high pressure treatment is performed at a pressure of 360 MPa, a time of 20 min, and a temperature of 27°C, while the remaining process parameters are the same as in Example 1.

[0059] Example 7: A brewing method for highly stable turbid beer, which differs from Example 1 in that the power of the low-frequency ultrasonic treatment is 100kHz, the power is 80W / L, and the time is 20min, while the other process parameters are the same as in Example 1.

[0060] Example 8: A brewing method for a highly stable turbid beer, differing from Example 1 in that, in step S4, guar gum and ultrafine pulverized defatted flaxseed powder are added along with bitter hops after boiling for 30 minutes. The amounts of guar gum and ultrafine pulverized defatted flaxseed powder are 0.03% and 0.6% of the wort weight, respectively. The particle size of the ultrafine pulverized defatted flaxseed powder is ≤15μm. The defatted flaxseed powder is selected from Xi'an Dongfeng Biotechnology, product number DF139, and the guar gum is selected from Beijing Guarrun Technology Co., Ltd., model GUARAN-6.

[0061] Example 9: A brewing method for a highly stable turbid beer, differing from Example 1 in that, in step S4, guar gum and ultrafine pulverized defatted flaxseed powder are added after boiling for 40 minutes. The amounts of guar gum and ultrafine pulverized defatted flaxseed powder are 0.01% and 0.2% of the wort weight, respectively. The particle size of the ultrafine pulverized defatted flaxseed powder is ≤15μm. The defatted flaxseed powder is selected from Xi'an Dongfeng Biotechnology, catalog number DF139, and the guar gum is selected from Beijing Guarrun Technology Co., Ltd., model GUARAN-6.

[0062] Example 10: A brewing method for a highly stable turbid beer, which differs from Example 9 in that, in step S4, guar gum is added after boiling for 40 minutes. The amount of guar gum is 0.01% of the wort weight. The guar gum is selected from Beijing Guarrun Technology Co., Ltd., and the model is GUARAN-6.

[0063] Example 11: A brewing method for a highly stable turbid beer, which differs from Example 9 in that, in step S4, after boiling for 40 minutes, ultrafine pulverized defatted flaxseed powder is added. The amount of ultrafine pulverized defatted flaxseed powder is 0.2% of the wort weight, the particle size of the ultrafine pulverized defatted flaxseed powder is ≤15μm, and the defatted flaxseed powder is selected from Xi'an Dongfeng Biotechnology, with product number DF139.

[0064] Comparative Example

[0065] Comparative Example 1: A brewing method for a highly stable turbid beer, which differs from Example 1 in that, in S1, 20% by weight of barley malt, 60% by weight of wheat malt and 20% by weight of oats are mixed evenly and pulverized to 200 μm to obtain pulverized material;

[0066] S2. Mix the pulverized material with the carrot top powder prepared in Example 1 (the amount of carrot top powder added is the same as in Example 1), add water and heat to saccharify. The saccharification process is the same as in Example 1 to obtain wort.

[0067] S3. Boil the wort, and the boiling process is the same as in Example 1;

[0068] S4. After boiling, cool the mixture, oxygenate it, and send it into the fermentation tank for fermentation, transfer to another tank, high-pressure blowing, low-frequency ultrasonic treatment, replenish sterile carbon dioxide, and bottle capping. The process is the same as in Example 1.

[0069] Comparative Example 2: A brewing method for a highly stable turbid beer, which differs from Example 1 in that, in step S4, after boiling, the carrot top powder prepared in Example 1 is added after the wort has completely cooled, and then oxygenated and sent into the fermentation tank, where fermentation yeast is added. The remaining process parameters are the same as in Example 1.

[0070] Comparative Example 3: A brewing method for a highly stable turbid beer, which differs from Example 1 in that, in step S4, low-frequency ultrasonic treatment is performed first, followed by ultra-high pressure treatment. The process parameters for ultrasonic treatment and ultra-high pressure treatment are the same as those in Example 1.

[0071] Performance testing

[0072] Beer was brewed according to the methods in the examples and comparative examples, and its performance was tested according to the following methods:

[0073] 1. Sensory evaluation: Based on the sensory scoring criteria in Table 1, 10 professionals were selected to comment on the appearance, foam, aroma, and taste of the beer and give corresponding scores. The average value was then taken as the final sensory score for each group of beers.

[0074] Table 1

[0075]

[0076] 2. Foam Holding: Place the brewing glass on the iron stand base, fix the iron ring 3cm from the rim of the glass, open the bottle cap, immediately place the bottle mouth on the iron ring, and pour the wine sample into the glass at a uniform flow rate along the center line of the glass until the foam height is level with the rim of the glass (the time to fill the glass should be controlled within 4-8 seconds). At the same time, start a stopwatch to record the time from when the foam fills the glass until it disappears (0.05cm above the rim). 2 During the test (on the surface of the liquor), air circulation is strictly prohibited, and vibration waves should be avoided on the sample bottle before the test.

[0077] 3. Turbidity: Take 25 mL of beer sample into a 100 mL beaker, sonicate it in an ultrasonic machine for 20 min to remove the beer foam, and put the foam-free beer into a turbidity measurement bottle. Use a HACH-TL2300 turbidity meter to measure the turbidity value at 90°. Measure each bottle 6 times and take the average value. Convert the unit according to NTU=4EBC. After storing at room temperature for 6 months, measure the turbidity again using the same method.

[0078] Table 2

[0079] Based on the contents of Tables 1 and 2, it can be seen that the beer brewed with the raw materials and methods in Examples 1-3 has a uniform body, dense and delicate foam, prominent aroma, refreshing taste and strong mouthfeel, and high sensory score. At the same time, it has good foam stability, long foam retention time, good turbidity stability, and after 6 months of storage at room temperature, the turbidity decreases only slightly.

[0080] In Examples 4 and 5, carrot top powder prepared in Preparation Example 3 and Preparation Example 4 were used, respectively. The particle size of the carrot top powder in Preparation Example 3 was smaller, while the particle size of the carrot top powder in Preparation Example 4 was larger. It can be seen that compared with Example 1, the beer brewed in Examples 4 and 5 had a lower appearance evaluation, a lower odor, a lower total sensory evaluation score, and a lower turbidity stability.

[0081] In Example 6, the pressure of the ultra-high pressure treatment was increased, and in Example 7, the power of the low-frequency ultrasonic treatment was increased. Compared with Example 1, the sensory evaluation scores and turbidity stability of the beer brewed in Examples 6 and 7 decreased.

[0082] Compared with Example 1, Examples 8 and 9 added guar gum and defatted flaxseed powder during the boiling process. As can be seen, the beer prepared in Examples 8 and 9 had a higher taste score, better foam persistence, and more stable turbidity.

[0083] Compared to Example 9, Examples 10 and 11 did not contain defatted flaxseed powder and guar gum, respectively. The turbidity stability of the beer brewed in Examples 10 and 11 decreased, and the foam retention of Example 11 decreased.

[0084] Compared with Example 1, Comparative Example 1 mixed carrot top powder with crushed material for saccharification. In Comparative Example 2, carrot top powder and crushed material were saccharified and boiled together. After boiling, the wort was completely cooled before adding carrot top powder. The polyphenols were boiled with the wort for a longer time, resulting in vigorous oxidation and polymerization of polyphenols and an increase in turbidity, but the stability was not improved. Compared with Example 1, Comparative Example 2 was boiled and then cooled before being added, resulting in a grainy and dry taste, which may be due to a large amount of sediment in the beer.

[0085] Compared with Example 1, Comparative Example 3 first underwent low-frequency ultrasonic treatment and then ultra-high pressure treatment. It can be seen that the fineness and persistence of beer foam decreased, and the turbidity decreased significantly.

[0086] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A method for brewing a high-stability turbid beer, characterized in that, The method comprises the following steps: The 20-30wt% barley malt, 50-60wt% wheat malt and 10-20wt% oat are mixed and crushed to obtain crushed materials; Water is added to the crushed materials, and saccharification is performed by heating, and after the temperature is heated to 75-78℃, the mixture is kept for 5-10min, and then filtered to obtain wort; The wort is boiled, and hops are added during the boiling process, and the amount of hops added is 0.03-0.05% of the weight of the wort; when the boiling is performed for 30-40min, guar gum and ultra-finely crushed defatted flaxseed powder are added, and the amount of guar gum and ultra-finely crushed defatted flaxseed powder is 0.01-0.03% and 0.2-0.6% of the weight of the wort, respectively; After the boiling is finished, 0.5-1% of carrot flake powder by weight of the wort is added immediately, after the wort is cooled, the wort is sent into a fermenter after being oxygenated, and fermenting yeast is added, the amount of the yeast is (4×10 6 ~6×10 6 ) cells per milliliter, the fermentation is carried out at 20-25℃ for 8-10 days, the wine obtained by the fermentation is placed at 0-2℃ for 24-48 hours, then the wine is poured into a tank, and the wine is treated by super-high pressure and low-frequency ultrasonic wave, the wine is supplemented with sterile carbon dioxide and bottled and capped, and the finished product is obtained. The carrot tops powder is obtained by drying carrot tops at 60-80℃, crushing, soaking in 60-70℃ water for 10-15min, filtering, adding a color protection solution to the powder, mixing and stirring at 80-95℃ for 10-20min, cooling, vacuum freeze-drying and ultra-fine crushing, and the mass ratio of the powder to the color protection solution is 1:4-5; The pressure of the ultra-high pressure treatment is 280-320MPa, the time is 15-20min, and the temperature is 23-27℃; the frequency of the low-frequency ultrasonic treatment is 20-50kHz, the power is 50-80W / L, and the time is 10-20min.

2. The high-stability turbid beer brewing method according to claim 1, characterized by: The color protection solution comprises 0.05-0.1wt% citric acid and 0.1-0.3wt% ascorbic acid, and the rest is water.

3. The brewing method of high-stability hazy beer according to claim 1, characterized by: The particle size of the carrot tops powder is 80-120μm.

4. The high-stability turbid beer brewing method according to claim 1, characterized by: The temperature of the saccharification kettle is 35-40℃, and the materials are added, and then kept for 25-30min, and then heated to 45-55℃, and kept for 20-40min, and then heated to 62-70℃, and kept for 30-40min, and finally heated to 75-78℃.

5. The high-stability turbid beer brewing method according to claim 1, characterized by: The mass ratio of the crushed materials to water is 1:3-4 during the saccharification.

6. A high-stability turbid beer, characterized by: The high-stability turbidity beer is prepared by the brewing method of any one of claims 1-5.

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