Safflower craft beer and brewing method thereof

Abstract

The invention discloses a safflower crafted beer and a brewing method thereof, and belongs to the technical field of beer brewing. The brewing method comprises the steps of raw material preparation, crushing, grain moistening, saccharification, filtration, flavor substance addition, rotary precipitation, cooling, yeast addition, fermentation, filling, sterilization, storage and the like, the raw materials comprise barley malt, wheat malt and safflower seed meal, and the safflower seed meal accounts for 8-12% of the total raw materials by mass. Characteristic components in the safflower seed meal are fused into the beer body through a specific process, and the prepared safflower craft beer contains special active components and has the characteristics of unique flavor, rich nutrition, good stability, outstanding health attribute and the like. The resource utilization rate of the safflower seed meal is increased, and a novel healthy craft beer product is provided for the market.

Description

Technical Field

[0001] This invention belongs to the field of beer technology, specifically relating to a safflower craft beer and its brewing method. Background Technology

[0002] In the current beer brewing industry, traditional processes face numerous problems that urgently need to be addressed. From a raw material perspective, some breweries, in an effort to control costs, extensively use cheap auxiliary materials such as rice, corn starch, and syrup to replace high-quality malt and hops. This results in beer that is cloyingly sweet, has a monotonous aroma, and suffers a severe decline in flavor and quality, earning it the nickname "industrial beer." Regarding brewing processes, some manufacturers, in pursuit of efficiency and low costs, simplify procedures and shorten fermentation times, leading to insufficient reaction between malt and hops and inadequate flavor compound formation. The competitive market landscape also forces large breweries to adopt standardized, large-scale production, resulting in homogenized products across different brands and making it difficult to meet consumers' demands for diverse, high-quality beers.

[0003] Safflower seed meal is safflower ( Carthamus tinctorius Safflower seed meal, a byproduct of safflower oil production via cold pressing, has long been largely underutilized, except for a small amount used in animal feed, resulting in resource waste. However, safflower seed meal actually possesses enormous development potential. Its protein content is 20%-25%, with a higher digestibility than soybeans, and it is rich in amino acids and their derivatives. It also contains abundant nucleotides and their derivatives, flavonoids, organic acids, and other active substances, exhibiting antioxidant and antibacterial effects. Currently, however, safflower seed meal has not been used as a raw material for brewing beer, and its applicability remains uncertain. If safflower seed meal could be applied to beer brewing, it would not only turn waste into treasure and improve resource utilization, but its unique components could also bring new flavors and health benefits to beer, satisfying consumers' pursuit of distinctive and nutritious beers.

[0004] The technical problems this invention aims to solve mainly focus on the following aspects: First, how to optimize the process to ensure that the proteins, amino acids, and other components in safflower seed meal fully participate in the beer fermentation process, thereby enhancing the flavor complexity and full-bodied taste of the beer. Second, exploring suitable extraction and addition technologies to ensure the generation and retention of beneficial active substances during the brewing process, endowing the beer with specific health benefits and improving its shelf life. Third, addressing the potential off-flavors or undesirable taste problems caused by safflower seed meal through pretreatment or fermentation control to achieve a pleasant aroma and harmonious taste in the final beer product. Finally, based on improving the utilization rate of safflower seed meal, producing a craft beer with specific health benefits and a full-bodied taste using safflower seed meal as a raw material. Summary of the Invention

[0005] This invention addresses the aforementioned technical problems by providing a safflower craft beer and its brewing method, thereby resolving the issues existing in the prior art.

[0006] Specifically, the present invention provides the following technical solution: On one hand, the present invention provides a brewing method for safflower craft beer, specifically including the following steps: (1) Raw material crushing: crush barley malt, wheat malt, and safflower seed meal; (2) Moistening the grain: Wet the crushed raw materials and let them stand to moisten the grain; (3) Saccharification: Soak the moistened raw materials in water at 60-70℃ for saccharification; (4) Filtration: Filter the saccharified material and wash the mash with hot water at 75-80℃ to obtain the original wort; (5) Original wort treatment: Boil the original wort, add hops and plant-based flavorings, boil again, and then allow it to swirl and settle. (6) Cooling and adding yeast: Cool the original wort to below 30°C and add brewer's yeast and mix; (7) Fermentation: Fermentation and preservation are carried out by controlling multiple temperature stages; (8) Bottling, sterilization and storage: After the fermented wine is filtered, it is aseptically bottled, pasteurized and then stored at low temperature.

[0007] In the preferred embodiment, in step (1), the safflower seed meal accounts for 8%-12% of the brewing raw materials by mass.

[0008] In a further preferred embodiment, in step (1), the barley malt accounts for 40%-50% of the brewing raw materials by mass, and the wheat malt accounts for 40%-50% of the brewing raw materials by mass.

[0009] The brewing raw materials are barley malt, wheat malt, and safflower seed meal.

[0010] In a further preferred embodiment, in step (1), the raw materials are composed of 45% barley malt, 45% wheat malt and 10% safflower seed meal by weight percentage.

[0011] In the preferred embodiment, in step (1), the total amount of raw materials added is determined according to the target brewing volume, and the addition ratio is controlled at 0.18-0.22 kg of raw materials per liter of brewing volume.

[0012] More preferably, when the target brewing volume is 500L, 100kg of raw materials are added, i.e., the feeding intensity is 0.20kg / L. The brewing volume refers to the initial saccharification mash volume, which is the total volume of all materials (including brewing raw materials and brewing water) in the saccharification tank after the raw materials are added and mixed with water, at the start of the saccharification process.

[0013] In the preferred embodiment, in step (1), the raw material is crushed to 1 / 3-2 / 3 of its original size. In the preferred embodiment, in step (2), the grain soaking time is 15-30 minutes; in step (3), the saccharification temperature is 60-70℃ and the saccharification time is 40-60 minutes.

[0014] In the preferred embodiment, in step (5), the amount of hops added is 0.2-0.3 g / L wort.

[0015] In a further preferred embodiment, in step (5), the amount of hops added is 0.22 g / L wort.

[0016] In a preferred embodiment, in step (5), the plant-based flavoring substances include coriander seeds and / or dried tangerine peel.

[0017] In a further preferred embodiment, in step (5), the plant-based flavoring substances are coriander seeds and dried tangerine peel. The mass ratio of the plant-based flavoring substances to the brewing raw materials is 1:(50-150).

[0018] In a further preferred embodiment, the mass ratio of coriander seeds to dried tangerine peel is (2-3):(3-2).

[0019] In a further preferred embodiment, in step (5), the mass ratio of coriander seeds to dried tangerine peel is 1:1, and the mass ratio of the plant-based flavoring substances to the brewing raw materials is 1:100.

[0020] In the preferred embodiment, in step (6), the original wort concentration after cooling is 10°P-14°P.

[0021] In a preferred embodiment, in step (6), the amount of beer yeast added is 0.4-0.6 g / L wort.

[0022] In a further preferred embodiment, in step (6), the amount of beer yeast added is 0.5 g / L wort.

[0023] In the preferred embodiment, in step (7), the fermentation process is to control the temperature at around 15-21 degrees Celsius for 2-4 days, cool down to around 7-13 degrees Celsius for 3-5 days, and then cool down to around 1-5 degrees Celsius for 4-10 days.

[0024] In a further preferred embodiment, in step (7), the fermentation process is to control the temperature at around 18 degrees Celsius for 3 days, then cool down to around 10 degrees Celsius for 4 days, and then cool down to around 3 degrees Celsius for 7 days.

[0025] In the most preferred embodiment, a craft beer brewing method containing safflower seed meal includes the following steps: Raw material crushing: Based on the feeding amount for a brewing volume of 500L, prepare 45 kg of barley malt, 45 kg of wheat malt, and 10 kg of safflower seed meal. Crush the above raw materials to 1 / 2 of their original size. Moisten the grain: Wet the crushed raw materials and moisten them for 20 minutes; Saccharification: Heat water to 65 degrees in a saccharification tank, add raw materials into the saccharification tank, the final saccharification volume is 500 liters, maintain 63-65 degrees, soak for 50 minutes; Filtration: The saccharified raw materials and water are fed into a filtration device for filtration, and then the lees are washed with 78-degree hot water to obtain pure wort. Add hops: Boil the original wort, add 100 grams of Czech sass hops (i.e., 0.22 g / L wort), boil for 10 minutes, add 500 grams of beer coriander seeds and 500 grams of dried tangerine peel, and continue to boil for 30 minutes (stirring while heating). Whirlpool sedimentation: After boiling, let stand for 5 minutes and then drain the sediment; Rapid cooling: Use a heat exchanger to rapidly cool the original wort to below 30 degrees Celsius; Measurement: The original wort concentration was measured after cooling, and the original wort concentration was determined to be 10°P-14°P (measured at 20°C). Add yeast: Add 200 grams of brewer's yeast (i.e., 0.5g / L of wort) to the cooled wort, mix well, and then pour into the fermentation tank; Fermentation: Ferment in a fermentation tank, control the temperature at about 18 degrees Celsius for 3 days, cool down to about 10 degrees Celsius for 4 days, and then cool down to about 3 degrees Celsius for 7 days. Bottling: The liquid in the fermentation tank is filtered and aseptically filled into tinplate beer cans; Sterilization: Pasteurizing the beer after it has been bottled; Storage: Store the sterilized beer at a low temperature (2~4℃).

[0026] On the other hand, the present invention provides a safflower craft beer, which is prepared by a specific brewing process using ingredients including barley malt, wheat malt, safflower seed meal, hops, coriander seeds, dried tangerine peel and brewer's yeast.

[0027] In the raw material composition of safflower craft beer, the amount of safflower seed meal added accounts for 8%-12% of the total raw materials (the sum of barley malt, wheat malt, and safflower seed meal). Through the aforementioned brewing process (raw material crushing, grain moistening, saccharification, fermentation, etc.), the special active ingredients produced during the fermentation process are effectively integrated into the beer, forming a unique product that is different from conventional craft beer.

[0028] Furthermore, the safflower craft beer is obtained by brewing using the aforementioned brewing steps.

[0029] This safflower craft beer has the following sensory characteristics: Color: Light amber to golden yellow, clear and transparent, without any suspended matter or sediment; Aroma: It combines the roasted aroma of malt, the fresh aroma of hops, and the unique delicate herbal aroma of safflower seed meal, complemented by the complex fruity aroma of coriander seeds and dried tangerine peel, with a harmonious and long-lasting aroma. Taste: Full-bodied on the palate with a slight hint of tannins, harmonious body, refreshing finish, and no off-flavors.

[0030] The key physicochemical properties of this safflower craft beer are as follows: Alcohol content: 3.5%-5.5% vol (measured at 20℃); Original wort concentration: 10°P-14°P; pH value: 4.0-4.5; Special active ingredients: These include amino acids and their derivatives, nucleotides and their derivatives, flavonoids, alkaloids, organic acids, etc.

[0031] Specifically, it includes the unique active ingredient oxidized resveratrol, as well as some antioxidants in higher amounts than those in ordinary craft beer, such as quercetin, cannabidiol, ferulic acid, caffeic acid, 8-deoxyanthocyanin, quercetin-3-O-galactoside (hyperoside), hydroxyhippuric acid, 3-hydroxyflavone, bis(glutathione)semine; N1,N12-bis(glutathione)semine, glutathione, quercetin-3-O-rutin, glycyrrhizin isoflavone A, lupin isoflavone, ethyl gallate, chlorogenic acid (3-O-caffeoylquinic acid), and epicatechin.

[0032] Furthermore, the safflower craft beer also has the following characteristics: it does not contain hypoxanthine, eugenol, 1-palmitoylglycerol phosphocholine, or ergot alkaloid.

[0033] After pasteurization and aseptic filling, the microbiological indicators of this product meet the GB 4927-2018 "Beer" standard.

[0034] Preferably, the safflower seed meal is obtained by the following method: 1. The safflower seeds are screened to remove impurities, shriveled seeds, and broken shells to ensure the purity of the safflower seed raw material; 2. Dry the safflower seeds, controlling the moisture content to <8%; 3. The safflower seeds are crushed, the outer shell is completely crushed, the particle size is <6 mm, the cell wall is destroyed but the nutrients inside the kernel are not damaged.

[0035] 4. After crushing, moisten the safflower seeds, controlling the moisture content to 5-10 wt%, and turn them over at a uniform speed in the container, controlling the discharge temperature to ≤40℃. 5. Low-temperature cold pressing of safflower seed oil to obtain the remaining by-product safflower seed meal: The processed safflower seeds are sent to a cold press. During the pressing process, the safflower seed oil is squeezed out. After filtering, decolorization, deodorization and other steps, the finished cold-pressed safflower seed oil is obtained.

[0036] 6. The solid residue discharged after oil extraction is the by-product safflower seed meal.

[0037] Compared to conventional craft beer, the safflower craft beer of this invention has the following characteristics: The raw materials contain a specific proportion of safflower seed meal, which allows the beer to retain and produce unique active ingredients, especially antioxidant active ingredients, which are higher than those in ordinary craft beer, and also contain oxidized resveratrol. The presence of special proteins in safflower seed meal makes safflower craft beer richer in amino acids and their derivatives, resulting in a smoother and more mellow taste.

[0038] Because it contains abundant antioxidants, safflower craft beer has stronger antioxidant and antibacterial effects, making it healthier and better for storage. In terms of flavor, it blends the delicate herbal aroma of safflower seed meal with the complex fruity aroma of coriander seeds and dried tangerine peel, creating a unique sensory experience that is distinct from the single malt or hop aroma of traditional beer.

[0039] Compared with the prior art, the present invention has the following advantages: 1. This invention uses safflower seed meal as one of the brewing raw materials, making full use of the nutritional components and active substances of safflower seed meal, improving resource utilization, and at the same time giving beer a unique flavor and potential health attributes; 2. By controlling the process parameters such as crushing, saccharification, and fermentation in a reasonable manner, the quality stability of the beer is ensured, resulting in a beer with a harmonious taste and rich flavor. Some antibacterial active substances are retained, which can significantly improve the shelf life of the beer. 3. The process steps are reasonably designed, highly operable, and suitable for large-scale production of craft beer; 4. Richer in nutrients: Due to the addition of safflower seed meal, the product contains a richer variety of amino acids and their derivatives, combining drinking value with nutritional supplementation function; 5. Unique flavor: Through ingredient matching and process control, a complex flavor of "malt aroma - plant aroma - fruit aroma" is formed to meet consumers' demand for personalized beverages; 6. Improved stability: The active ingredients in safflower seed meal can inhibit the oxidation of the wine and the growth of microorganisms, thus extending the product's shelf life; 7. Outstanding health attributes: The characteristic active ingredients have potential benefits such as anti-oxidation, reducing the drinking burden of traditional beer. Attached Figure Description

[0040] The beneficial effects of the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0041] Figure 1 Products for bottling safflower craft beer.

[0042] Figure 2 The images show the appearance of different beers stored at low temperature for 1 to 10 days. A to C represent commercially available beers 1 to 3, D is comparative example 4, E is experimental example 1, F is comparative example 1, G is comparative example 5, and H is comparative example 3. The first row shows the appearance of different beers stored for 1 day, the second row shows the appearance of different beers stored for 7 days, and the third row shows the appearance of different beers stored for 10 days.

[0043] Figure 3 The ratio of flavor-related amino acid content is given, where * indicates a significant difference and ** indicates an extremely significant difference. HHJN represents safflower craft beer (Experimental Example 1), and PTJN represents regular craft beer (Comparative Example 3).

[0044] Figure 4 The ratio represents the content of antioxidants, where * indicates a significant difference and ** indicates an extremely significant difference. HHJN represents safflower craft beer (Experimental Example 1), and PTJN represents regular craft beer (Comparative Example 3). Detailed Implementation

[0045] The technical solutions in the embodiments of the present invention will be clearly and completely described below. 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.

[0046] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0047] Example Example 1: Brewing Process of Safflower Seed Meal Craft Beer Raw materials: barley malt, wheat malt, safflower seed meal, hops, coriander seeds, dried tangerine peel, brewer's yeast. Safflower seed meal is generally obtained through the following process: 1. The safflower seeds are screened to remove impurities, shriveled seeds, and broken shells to ensure the purity of the safflower seed raw material; 2. Dry the safflower seeds, controlling the moisture content to <8%; 3. The safflower seeds are crushed, the outer shell is completely crushed, the particle size is <6 mm, the cell wall is destroyed but the nutrients inside the kernel are not damaged.

[0048] 4. After crushing, moisten the safflower seeds, controlling the moisture content to 5-10 wt%, and turn them over at a uniform speed in the container, controlling the discharge temperature to ≤40℃. 5. Low-temperature cold pressing of safflower seed oil to obtain the remaining by-product safflower seed meal: The processed safflower seeds are sent to a cold press. During the pressing process, the safflower seed oil is squeezed out. After filtering, decolorization, deodorization and other steps, the finished cold-pressed safflower seed oil is obtained.

[0049] 6. The solid residue discharged after oil extraction is the by-product safflower seed meal.

[0050] Brewing process of safflower seed meal craft beer: 1. Raw material crushing: For a brewing volume of 500L, prepare 45 kg of high-quality barley malt, 45 kg of wheat malt, and 10 kg of safflower seed meal, and crush them to 1 / 2 of their original size. 2. Moistening the grain: Wet the crushed raw materials and moisten them for 20 minutes; 3. Saccharification: Heat water to 65°C in a saccharification tank, add the raw materials into the saccharification tank, and finally saccharify to a volume of 500 liters. Maintain the temperature at 63-65°C and soak for 50 minutes. 4. Filtration: The saccharified raw materials and water are fed into a filtration device for filtration, and then the lees are washed with 78°C hot water to obtain pure wort. 5. Add hops: Boil the wort, add 100g of Czech Sas hops, boil for 10 minutes, add 500g of beer coriander seeds and 500g of dried tangerine peel to enhance the flavor, and boil for another 30 minutes (stirring while heating). 6. Swirling sedimentation: After boiling, let stand for 5 minutes to remove the sediment; 7. Rapid cooling: Use a heat exchanger to rapidly cool the original wort to below 30 degrees Celsius; 8. After cooling, measure the original wort concentration to determine it to be 10°P-14°P (measured at 20°C). 9. Add yeast: Add 200 grams of brewer's yeast to the cooled wort, mix well, and pour into the fermentation tank; 10. Fermentation: Ferment in a fermentation tank, controlling the temperature at around 18 degrees Celsius for 3 days, then cool down to around 10 degrees Celsius for 4 days, and then cool down to around 3 degrees Celsius for 7 days. 11. Filtration and Bottling: The fermented liquid is filtered and aseptically filled into tinplate beer cans. 12. Sterilization: Pasteurizing the bottled beer; 13. Storage: Store at a low temperature (2~4℃).

[0051] Comparative Example 1 The only difference from Experimental Example 1 is the content of safflower seed meal; Comparative Example 1 added 5 kg of safflower seed meal.

[0052] Comparative Example 2 The only difference from Experimental Example 1 is the content of safflower seed meal; Comparative Example 2 added 20 kg of safflower seed meal.

[0053] Comparative Example 3 The only difference from Experiment 1 is that the brewing raw materials do not contain safflower seed meal.

[0054] Comparative Example 4 The only difference from Experiment 1 is that an equal amount of safflower seeds were used instead of safflower seed meal.

[0055] Comparative Example 5 The only difference from Example 1 is that an equal amount of safflower seed extract was used instead of safflower seed meal. The preparation method of the safflower seed extract is as follows: Safflower seeds that have undergone germination or alcohol steaming are roasted at 150 to 180°C for 5 to 15 minutes, then the roasted safflower seeds are extracted with hot water and concentrated to 5 to 15°Brix to obtain safflower seed extract.

[0056] Example 2 Sensory Evaluation A panel of seven individuals with sensory evaluation experience was selected and provided with professional beer tasting training to familiarize them with the definitions and scoring criteria of various sensory characteristics. Then, referring to GB / T 4928—2008 "Methods for Beer Analysis," the safflower craft beer was sensorily evaluated from four aspects: appearance, taste, aroma, and foam performance, with a maximum score of 100 points. Specific scoring criteria are shown in Table 1. After removing the highest and lowest scores, the average of the remaining scores was calculated as the sensory evaluation result for the sample.

[0057] Table 1 Sensory Scoring Criteria for Saffron Craft Beer The test results are shown in Table 2 below.

[0058] Table 2: Sensory Scores of Saffron Craft Beer The results showed that the product brewed in Experiment 1 had better taste, aroma, appearance, and foaming.

[0059] Example 3 Stability Comparison The six brewed beers in Example 1 and three major commercially available craft beers were stored under the same conditions for a period of time, and the changes in the clarity and aroma of the beers were tested periodically to compare the differences in stability between the two.

[0060] Specifically, beer is poured into a regular 100ml glass (sterilized at high temperature) and placed at room temperature (around 25℃). Clarity and odor are observed at 1h, 6h, 12h, 24h, 48h, and 72h.

[0061] The results, as shown in Table 3, indicate that all beers showed no significant change in clarity within 24 hours, but most became slightly cloudy after 48 hours, with some beers becoming increasingly cloudy after 72 hours. In contrast, the safflower seed meal craft beer of Experimental Example 1 of this invention showed no significant change in clarity.

[0062] As shown in Table 4, none of the beers showed a noticeable rancid odor within 24 hours. Some craft beers developed a slight rancid odor after 48 hours, and all developed a rancid odor after 72 hours. However, all the safflower craft beers showed no noticeable rancid odor after 48 hours, and only a slight change in odor after 72 hours, but not a noticeable rancid odor.

[0063] Table 3 Changes in beer clarity Table 4. Changes in the rancid odor of beer Further stability experiments were conducted for long-term low-temperature storage. Specifically, the eight beers listed in Table 3 (excluding Comparative Example 2) were poured into ordinary 100 ml glasses (sterilized at high temperature) and placed under room temperature variations of 3-15°C. Observations were performed at 1 day, 7 hours, and 10 days. Figure 2 The results showed that on day 7, bacterial spots and turbidity appeared in all three commercially available beers, as well as in Comparative Example 3 and Comparative Example 5. On day 10, bacterial spots also appeared in Comparative Example 4, while no turbidity or bacterial spots appeared in Experimental Example 1 and Comparative Example 1.

[0064] Example 4: Detection of Amino Acid Flavor Compounds Based on the foregoing embodiments, the safflower craft beer of the present invention was selected for a control experiment with Comparative Example 3. The amino acid content of the three positive and negative flavors was detected by LC-MS. The results are as follows: Figure 3As shown, safflower craft beer has significantly higher levels of γ-aminobutyric acid (GABA), proline, and theanine (three amino acids that have a positive effect on flavor) than regular craft beer, while its levels of cystine, L-aspartic acid, and glutamic acid (three amino acids that have a negative effect on flavor) are significantly lower than those of regular craft beer.

[0065] Example 5: Detection of Antioxidants Based on the foregoing embodiments, the safflower craft beer of the present invention was selected for a control experiment with Comparative Example 3. The content of several known natural antioxidants in the art was detected by LC-MS. The results showed that oxidized resveratrol appeared only in the safflower craft beer and was completely absent in ordinary craft beer. Oxidized resveratrol is mainly found in various natural plants, such as: mulberry, Pterocarya, Veratrum, jackfruit, Gynostemma, Gneissaceae, and Smilax. As a hydroxylated derivative of the natural product resveratrol at the 2′ position, oxidized resveratrol structurally contains four phenolic hydroxyl groups. Compared with the well-known antioxidant resveratrol, oxidized resveratrol exhibits lower cytotoxicity, better antioxidant activity and polarity, as well as higher cell permeability and bioavailability, possessing a variety of beneficial biological and pharmacological activities (anti-tumor, anti-cancer, antioxidant, anti-inflammatory, and anti-obesity effects, etc.). In addition, it also has hepatoprotective, tyrosinase-inhibiting, and Parkinson's disease-improving effects. Numerous studies have shown that foods or oral medications containing oxidized resveratrol are safe and have low toxicity.

[0066] In addition, 16 known natural antioxidants ( Figure 4 Both types of craft beer contain quercetin, but the levels in safflower-infused craft beer are significantly higher than in regular craft beer, especially quercetin, cannabidiol, ferulic acid, caffeic acid, and 8-deoxyanthocyanin, which are present at more than twice the levels in regular craft beer. These antioxidants possess antioxidant, antibacterial, and liver-protective properties. They can not only reduce the risks associated with drinking alcohol but also stabilize the beer, inhibit microbial growth, and delay spoilage.

[0067] Example 6: Hazardous Substance Detection Based on the foregoing embodiments, the safflower craft beer of the present invention was selected for a control experiment with Comparative Example 3. LC-MS detection was used to identify potential optimizing substances unique to both the regular craft beer and the safflower craft beer. The results are shown in Table 5. Four potentially harmful substances were detected, all of which appeared in the regular craft beer. This may be because the safflower craft beer of the present invention contains a higher content of the antioxidants shown in Example 5, which, thanks to their antibacterial effect, inhibits the growth of some harmful microorganisms or inhibits the production of toxins by microorganisms during fermentation.

[0068] Table 5 Hazardous Substance Detection Results Based on the disclosure and teachings of the foregoing specification, those skilled in the art can make appropriate changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the protection scope of the claims of the present invention. Furthermore, although some specific terms are used in this specification, these terms are only for convenience of explanation and do not constitute any limitation on the present invention.

Claims

1. A brewing method for safflower craft beer, characterized in that, Includes the following steps: (1) Raw material crushing: crush barley malt, wheat malt, and safflower seed meal; (2) Moistening the grain: Wet the crushed raw materials and let them stand to moisten the grain; (3) Saccharification: Soak the moistened raw materials in water at 60-70℃ for saccharification; (4) Filtration: Filter the saccharified material and wash the mash with hot water at 75-80℃ to obtain the original wort; (5) Original wort treatment: Boil the original wort, add hops and plant-based flavorings, boil again, and then allow it to swirl and settle. (6) Cooling and adding yeast: Cool the original wort to below 30°C and add brewer's yeast and mix; (7) Fermentation: Fermentation and preservation are carried out by controlling multiple temperature stages; (8) Bottling, sterilization and storage: After the fermented wine is filtered, it is aseptically bottled, pasteurized and then stored at low temperature.

2. The brewing method according to claim 1, characterized in that, In step (1), the safflower seed meal accounts for 8%-12% of the brewing raw materials by mass.

3. The brewing method according to claim 1, characterized in that, In step (2), the soaking time is 15-30 minutes; in step (3), the saccharification temperature is 60-70℃ and the saccharification time is 40-60 minutes.

4. The brewing method according to claim 1, characterized in that, In step (5), the mass ratio of the plant-based flavoring substances to the brewing raw materials is 1:(50-150).

5. The brewing method according to claim 1, characterized in that, In step (5), the plant-based flavoring substances include coriander seeds and / or dried tangerine peel.

6. The brewing method according to claim 1, characterized in that, In step (6), the original wort concentration after cooling is 10°P-14°P.

7. The brewing method according to claim 1, characterized in that, In step (7), the fermentation process involves controlling the temperature at around 15-21 degrees Celsius for 2-4 days, cooling the temperature to around 7-13 degrees Celsius for 3-5 days, and then cooling the temperature to around 1-5 degrees Celsius for 4-10 days.

8. A safflower craft beer, characterized in that, Prepared by any of the brewing methods described in claims 1-7.

9. Application of safflower seed meal in the preparation of craft beer.

10. The use of the safflower craft beer according to claim 8 in the preparation of beverages.

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