Preparation method of tricholoma matsutake beer

Abstract

The invention discloses a making method of tricholoma matsutake beer, and belongs to the technical field of wine making. The method comprises the following steps: firstly, preparing a tricholoma matsutake nutrient solution, grinding, curing and carrying out UHT sterilization, and regulating the pH value to 5.5-5.8 through a buffer solution for charge activation; then injecting the tricholoma matsutake nutrient solution into the low-temperature base liquor in a jet flow form through an atomizing nozzle, controlling the Reynolds number of the mixed fluid, and realizing electric charge guide mixing by utilizing high shear force; standing the mixed solution at 0-2 DEG C under carbon dioxide back pressure for 24-48 hours, and inducing the tricholoma matsutake polysaccharide and the base liquor protein to generate an in-situ association reaction; and finally, carbonizing, filtering and pasteurizing to obtain a finished product. According to the method, a thermodynamically stable polysaccharide-protein-flavor substance ternary colloid system is constructed by accurately controlling the pH charge environment and hydrodynamic parameters, so that the technical problems that tricholoma matsutake beer is easy to turbid and precipitate and the flavor is lost are effectively solved, and the non-biological stability and sensory quality of a finished product are remarkably improved.

Description

Technical Field

[0001] This application relates to the field of brewing technology, and more specifically, to a method for making matsutake mushroom beer. Background Technology

[0002] Matsutake mushrooms, a rare edible and medicinal fungus, have garnered significant attention due to their unique flavor compounds and rich nutritional content. Introducing matsutake into the beer brewing system not only imparts unique aroma characteristics to beer but also enhances its nutritional value, representing an important direction in the development of craft beer and functional beverages. Existing matsutake beer production processes primarily involve adding matsutake extract during the saccharification stage, the fermentation stage, or directly blending it into the finished base beer.

[0003] However, matsutake mushroom extract, a complex fluid rich in high-molecular-weight polysaccharides and proteins, disrupts the existing colloidal equilibrium when introduced into a mature beer matrix. Beer itself is a metastable colloidal system, where proteins and polyphenols maintain dynamic equilibrium through weak interactions. Current conventional blending processes typically combine the two components using only mechanical stirring or simple pipe mixing, neglecting the differences in their microscopic charge environments. This simple physical mixing method often leads to disordered electrostatic attraction or hydrophobic aggregation between matsutake polysaccharides and beer proteins, forming large flocculent particles. These heterogeneous aggregates not only cause severe turbidity and sedimentation during the product's shelf life, significantly affecting its appearance, but can also induce gushing phenomena due to colloidal instability.

[0004] Furthermore, the characteristic flavor compounds in matsutake mushrooms are mostly heat-sensitive and highly volatile hydrophobic small molecules. In traditional production processes, due to the lack of effective microscopic encapsulation or fixation mechanisms, these flavor compounds mainly exist in the beer in a free state. During sterilization, bottling, and storage, these free flavor molecules are easily lost through volatilization or oxidative degradation, resulting in a weak characteristic aroma and short-lasting fragrance in the finished matsutake beer, failing to reflect the unique flavor characteristics of matsutake mushrooms. Summary of the Invention

[0005] To address the problem of flavor molecules being easily lost through volatilization in existing technologies, this application provides a method for making matsutake mushroom beer.

[0006] The method for making matsutake mushroom beer provided in this application adopts the following technical solution:

[0007] The first aspect of this invention provides a method for producing matsutake mushroom beer, which achieves the combination of matsutake mushroom extract and beer matrix through specific fluid dynamics control and electrochemical environment adjustment. The method includes the following steps:

[0008] First, the matsutake mushroom extract was prepared and its charge activation was adjusted. The matsutake mushroom extract was prepared, and a citrate-sodium citrate buffer solution was added to stabilize the pH of the extract at 5.5-5.8. This step aims to adjust the ionization state of the solute in the solution.

[0009] Secondly, base wine is provided. Base wine with a pH value of 4.0-4.4 is prepared using a low-temperature fermentation process, and the temperature of the base wine is controlled between -1°C and 1°C.

[0010] Subsequently, charge-directed online mixing is performed. The pH-adjusted matsutake extract is mixed online with the base liquor. During mixing, the matsutake extract is injected into the base liquor fluid in the form of an atomized jet. The Reynolds number of the base liquor fluid is controlled within the range of 4000-6000 during mixing, and the volumetric flow ratio of matsutake extract to base liquor is controlled at 0.2:1 to 0.3:1. This step utilizes fluid shear force to increase the contact area between the two phases.

[0011] Finally, in-situ static association is performed. The mixed liquid is poured into a settling tank and left to stand at 0-2℃ for 24-48 hours. During this low-temperature settling period, the pH difference between the matsutake extract and the base liquor, as well as the microscopic dispersion state produced by the mixing, allow the matsutake polysaccharides in the matsutake extract to undergo a charge association reaction with the proteins in the base liquor, forming a relatively stable colloidal system.

[0012] Preferably, the preparation process of the matsutake extract includes: washing and dicing fresh matsutake mushrooms or dried matsutake slices; grinding and slurrying them using a high-speed grinding device with a grinding speed of 5000-8000 rpm and a grinding time of 5-15 min, so that the particle size of the slurry reaches 80-120 mesh; mixing the slurry with 5-10 times its weight of purified water and mixing at a stirring speed of 50-200 rpm for 10-30 min; then maturing at a constant temperature of 60-80℃ for 40-60 min; filtering the filtrate with a filter medium with a pore size of 0.5-2 μm at a pressure of 0.1-0.3 MPa; sterilizing the filtrate by UHT instantaneous high temperature sterilization at 120-140℃ for 10-15 s; cooling the sterilized liquid to 30-40℃, filling it at an ambient temperature of 20-25℃, and then sterilizing it by heat preservation at 80-85℃ for 20-40 min.

[0013] Preferably, the matsutake extract contains 0.08-0.15 mg / L matsutake alcohol and 0.4-0.8 g / L polysaccharide.

[0014] Preferably, the base wine has an original wort concentration of 10°P-12°P, a fermentation degree of 65%-72%, and has undergone at least 28 days of low-temperature post-maturation before mixing.

[0015] Preferably, the concentration of the citrate-sodium citrate buffer solution used to adjust the pH value is 0.1-0.5 mol / L, and the adjustment process is carried out at a stirring speed of 30-60 rpm.

[0016] Preferably, the online mixing is carried out using a high-shear online homogenization module, and the back pressure of the base wine pipeline is controlled at 0.15-0.20 MPa during the mixing process.

[0017] Preferably, the settling process is carried out in a closed settling tank with a carbon dioxide back pressure of 0.08-0.12 MPa, and no mechanical stirring is performed during the settling process to avoid destroying the formed bond state.

[0018] Preferably, after settling, the following post-processing steps are included: detecting and adjusting the carbon dioxide pressure of the mixture to 0.18-0.22 MPa; and passing the adjusted mixture sequentially through a pre-filter cartridge with a pore size of 0.65-0.8 μm and a terminal filter cartridge with a pore size of 0.45 μm.

[0019] Preferably, the filtration process includes the following encapsulation steps: aseptically filling the filtered mixture at a liquor temperature of 3-5°C, with the filling environment temperature controlled at 20-25°C; and performing tunnel pasteurization on the filled product, with a pasteurization zone temperature of 60-85°C, a pasteurization unit PU value controlled at 15-25 PU, and a total pasteurization time of 45-60 min.

[0020] A second aspect of the present invention provides a matsutake mushroom beer, which is prepared by the matsutake mushroom beer preparation method described in any of the above embodiments.

[0021] In summary, this application has the following beneficial effects:

[0022] 1. By regulating the electrochemical environment of matsutake nutrient solution and base liquor, charge association and hydrophobic binding between components are induced, and the resulting stable microscopic system effectively locks in matsutake alcohol and inhibits colloidal precipitation, solving the problems of flavor volatilization and liquor turbidity in existing technologies.

[0023] 2. In this application, a combined atomized jet mixing process is preferred, which utilizes the fluid dynamics effect to ensure instantaneous homogenization of materials and eliminate local concentration differences; supplemented by low temperature settling and back pressure environment, the stability of polysaccharide-protein complex is enhanced and oxidation is isolated, ultimately obtaining matsutake beer with full flavor, high clarity and stable shelf life. Attached Figure Description

[0024] Figure 1 This is a process flow diagram of a method for making matsutake mushroom beer provided in this application. Detailed Implementation

[0025] The present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0026] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0027] Fresh matsutake mushrooms: Commercially available, biologically classified as Tricholomataceae, Tricholomataceae, and selected from fresh fruiting bodies free from insect damage and mold.

[0028] Barley malt: Commercially available brewing-grade light-colored barley malt, with a saccharification extraction rate of ≥80% using the agreed method and a color of 2.5-3.8 EBC.

[0029] Hops: Commercially available aromatized hop pellets (Type 90), α-acid content 3.0%-4.5%.

[0030] Brewer's yeast: Commercially available bottom-fermenting lager yeast, model W-34 / 70.

[0031] Anhydrous citric acid: analytical grade, purity ≥99.5%, CAS No.: 77-92-9.

[0032] Trisodium citrate dihydrate: analytical grade, purity ≥99.0%, CAS No.: 6132-04-3.

[0033] Carbon dioxide: food grade, purity ≥99.9%, CAS No.: 124-38-9.

[0034] Purified water: Deionized water prepared by two-stage reverse osmosis, with a conductivity ≤5μS / cm.

[0035] General preparation process: In Examples 1-3 and Comparative Examples 1-4 below, unless otherwise stated, the base wines were prepared according to the following process:

[0036] The barley malt is crushed and added to brewing water at a ratio of 1:4 for saccharification. After filtration, boiling, hops are added, followed by vortex sedimentation and cooling. Then, brewer's yeast is inoculated for fermentation. The original wort concentration is controlled at 10°P-12°P. After primary fermentation, a low-temperature maturation process is carried out for at least 28 days. The final base beer is a clear liquid with a fermentation degree of 65%-72% and a pH of 4.0-4.4. Before mixing with matsutake mushroom nutrient solution, the temperature of the base beer is controlled at -1°C to 1°C.

[0037] Example 1

[0038] This embodiment provides a method for making matsutake mushroom beer, see appendix. Figure 1 The specific steps are as follows:

[0039] S1. Provides functional matsutake mushroom nutrient solution:

[0040] S11. Select fresh matsutake mushrooms, clean them, cut them into cubes, and grind them into a pulp using a high-speed grinding device. Set the grinding speed to 6500 rpm and the grinding time to 10 min to obtain matsutake mushroom pulp with a particle size of 100 mesh.

[0041] S12. Mix the obtained matsutake mushroom slurry with purified water, the amount of purified water being 8 times the weight of the slurry. Mix at a stirring speed of 120 rpm for 20 minutes.

[0042] S13. Place the mixture at a constant temperature of 70℃ for 50 minutes to mature.

[0043] S14. The matured mixture is filtered using a filter medium with a pore size of 1.0 μm, and the filtration pressure is controlled at 0.2 MPa.

[0044] S15. Perform UHT instantaneous high-temperature sterilization on the filtered liquid at a temperature of 130℃ for 12 seconds.

[0045] S16. Cool the sterilized liquid to 35°C, fill it at an ambient temperature of 22°C, and then sterilize it at 82°C for 30 minutes to obtain the initial matsutake nutrient solution.

[0046] Add a 0.3 mol / L citrate-sodium citrate buffer solution to the initial matsutake nutrient solution and adjust the pH value of the solution at 5.65 by stirring at 45 rpm.

[0047] S2. Provide base spirit:

[0048] Prepare the base wine obtained from the above general preparation process, test its pH value to be 4.2, and control its temperature at 0℃.

[0049] S3. The matsutake nutrient solution obtained in step S1 and the base liquor obtained in step S2 are mixed online using a high-shear online homogenization module. The matsutake nutrient solution is injected into the base liquor fluid in the form of a jet through an atomizing nozzle. During the mixing process, the back pressure of the base liquor pipeline is controlled at 0.18 MPa, the Reynolds number of the base liquor fluid is controlled at 5000, and the volumetric flow rate ratio of matsutake nutrient solution to base liquor is set at 0.25:1.

[0050] S4. Pour the mixture obtained in step S3 into a sealed settling tank. Control the carbon dioxide back pressure in the settling tank to 0.10 MPa and maintain the temperature at 1°C. Let it stand for 36 hours without mechanical stirring, allowing the matsutake polysaccharides in the matsutake nutrient solution to undergo a charge association reaction with the proteins in the base liquor.

[0051] S5-S8. After settling, check and adjust the carbon dioxide pressure of the mixture to 0.20 MPa. Pass the mixture sequentially through a pre-filter cartridge with a pore size of 0.65 μm and a terminal filter cartridge with a pore size of 0.45 μm. Aseptically fill the filtered mixture at a wine temperature of 4°C (ambient temperature 22°C). Finally, perform tunnel pasteurization on the finished product, setting the pasteurization temperature to 75°C, controlling the pasteurization unit PU value to 20 PU, and the total pasteurization time to 50 min.

[0052] Example 2

[0053] This embodiment provides a method for making matsutake mushroom beer, and the specific steps are as follows:

[0054] S1. Provide functional matsutake nutrient solution: Prepared according to the methods in S11-S16 of Example 1, but in S11 the grinding speed is 5000 rpm, the time is 5 min, and the particle size is 80 mesh; in S12 the amount of purified water added is 5 times; in S13 the maturation temperature is 60℃ and the time is 40 min; in S15 the sterilization temperature is 120℃ and the time is 15 s.

[0055] Add 0.1 mol / L citric acid-sodium citrate buffer solution and stir at 30 rpm to adjust and stabilize the pH of the matsutake nutrient solution at 5.5.

[0056] S2. Prepare the base wine obtained from the above general preparation process, test its pH value to be 4.0, and control its temperature at -1℃.

[0057] S3. A high-shear online homogenization module is used for mixing. The back pressure of the base liquor pipeline is controlled at 0.15 MPa, the Reynolds number of the base liquor fluid is 4000, and the volumetric flow ratio of matsutake nutrient solution to base liquor is 0.2:1.

[0058] S4. Pour the mixture into a sealed settling tank. Maintain the carbon dioxide back pressure at 0.08 MPa and the temperature at 0°C. Let it stand for 24 hours under these conditions without mechanical stirring.

[0059] S5-S8. Adjust the carbon dioxide pressure to 0.18 MPa. Filter sequentially through 0.65 μm and 0.45 μm filter cartridges. Bottle at 3°C ​​(wine temperature). Tunnel pasteurize at 60°C, PU value 15 PU, for a total time of 45 min.

[0060] Example 3

[0061] This embodiment provides a method for making matsutake mushroom beer, and the specific steps are as follows:

[0062] S1. Provides functional matsutake mushroom nutrient solution:

[0063] Prepared according to the methods in S11-S16 of Example 1, but in S11 the grinding speed is 8000 rpm, the time is 15 min, and the particle size is 120 mesh; in S12 the amount of pure water added is 10 times; in S13 the curing temperature is 80℃ and the time is 60 min; in S15 the sterilization temperature is 140℃ and the time is 10 s.

[0064] Add a 0.5 mol / L citrate-sodium citrate buffer solution and stir at 60 rpm to adjust and stabilize the pH of the matsutake nutrient solution at 5.8.

[0065] S2. Prepare the base wine obtained from the above general preparation process, test its pH value to be 4.4, and control its temperature at 1℃.

[0066] S3. A high-shear online homogenization module is used for mixing. The back pressure of the base liquor pipeline is controlled at 0.20 MPa, the Reynolds number of the base liquor fluid is 6000, and the volumetric flow ratio of matsutake nutrient solution to base liquor is 0.3:1.

[0067] S4. Pour the mixture into a sealed settling tank. Maintain the carbon dioxide back pressure at 0.12 MPa and the temperature at 2°C. Let it stand for 48 hours under these conditions without mechanical stirring.

[0068] S5-S8. Adjust the carbon dioxide pressure to 0.22 MPa. Filter sequentially through 0.8 μm and 0.45 μm filter cartridges. Bottle at 5°C (wine temperature). Tunnel pasteurization at 85°C, PU value 25 PU, for a total time of 60 min.

[0069] Comparative Example 1

[0070] The only difference between this comparative example and Example 1 is that charge activation adjustment was not performed in step S1.

[0071] Specifically, after preparing the initial matsutake nutrient solution according to the method of Example 1, the pH value was not adjusted by adding citric acid-sodium citrate buffer, and its natural pH value was measured to be 6.4. The matsutake nutrient solution with this natural pH value was directly used to mix with the base wine in step S3, and the process parameters of the remaining steps S2 to S8 were exactly the same as those in Example 1.

[0072] Comparative Example 2

[0073] The only difference between this comparative example and Example 1 is the mixing method in step S3.

[0074] Specifically, the matsutake nutrient solution with pH adjusted to 5.65 obtained in step S1 and the base liquor obtained in step S2 are simultaneously injected into a mixing tank equipped with a mechanical stirrer for mixing. The stirring speed is set to a conventional mixing speed, and the calculated Reynolds number of the fluid in the mixing zone is approximately 1500 (laminar / transitional flow state). The matsutake nutrient solution is injected using a non-atomized jet. After mixing, it is directly pumped to a settling tank. The process parameters for the remaining steps S1, S2, and S4 to S8 are exactly the same as in Example 1.

[0075] Comparative Example 3

[0076] The only difference between this comparative example and Example 1 is the processing method of step S4.

[0077] Specifically, after the mixture obtained in step S3 is introduced into the tank, it is not allowed to stand for 24-48 hours, but only left to stand for 1 hour to eliminate air bubbles, and then directly proceeds to step S5 for carbonization adjustment and subsequent filtration and filling. The process parameters of the remaining steps S1 to S3 and S5 to S8 are exactly the same as in Example 1.

[0078] Comparative Example 4

[0079] The only difference between this comparative example and Example 1 is the preparation method of the matsutake nutrient solution in step S1.

[0080] Specifically, commercially available matsutake mushroom extract powder was used and dissolved in purified water at the same solid-liquid ratio as in Example 1, without performing the grinding, ripening, and UHT sterilization processes described in S11-S16. After dissolution, the pH was adjusted to 5.65, followed by subsequent steps. The process parameters for the remaining steps S2 to S8 were exactly the same as in Example 1.

[0081] Experimental Example 1: Physicochemical Stability Test

[0082] This test was used to determine the colloidal stability of the matsutake beer products obtained in Examples 1-3 and Comparative Examples 1-4. An EBC turbidimeter was used for the tests, and the test parameters included fresh turbidity and turbidity after forced aging.

[0083] The specific experimental steps are as follows:

[0084] Three samples were randomly selected from the finished products prepared in Examples 1-3 and Comparative Examples 1-4, and kept at a constant temperature of 20°C for 30 minutes.

[0085] The sample, after being kept at a constant temperature, was measured using an EBC turbidimeter, and the reading was recorded as "fresh turbidity (T1)".

[0086] The remaining samples from each group were placed in a 60℃ incubator and kept at that temperature for 120 hours. After the incubation period, the samples were removed and allowed to cool naturally to room temperature, then placed in a 0℃ ice-water bath for 24 hours.

[0087] Remove the refrigerated sample, restore it to 20°C, slowly invert the bottle three times to mix the contents, and immediately measure it using an EBC turbidimeter. Record the reading as "aging turbidity (T2)".

[0088] Calculate the turbidity increase for each group of samples (ΔT = T2 - T1), and take the arithmetic mean of the three measurements.

[0089] The test results are shown in Table 1 below:

[0090] Table 1: Turbidity stability test data of each group of matsutake mushroom beer samples

[0091]

[0092] Table 1 shows that the turbidity increase of the samples obtained in Examples 1-3 remained within the range of 0.17-0.22 EBC, indicating that the system has high colloidal stability. In contrast, the turbidity increase of Comparative Example 1 reached 2.58 EBC. Without pH charge activation adjustment, the electrochemical environment changed when the matsutake nutrient solution was mixed with the base wine, leading to a mismatch in charge density distribution on the surfaces of matsutake polysaccharides and base wine proteins. This charge mismatch prevented the formation of ordered electrostatic association after the two phases were mixed, instead tending towards disordered charge neutralization and macroscopic aggregation, resulting in the rapid formation of large particle precipitates under thermally accelerated conditions. This result indicates that pre-adjusting the pH to a specific range is a prerequisite for inducing ordered charge association and preventing colloidal instability.

[0093] The test results of Comparative Example 2 show that, in the absence of high Reynolds number atomized jet mixing, the turbidity of the sample increased significantly to 2.12 EBC during aging. Laminar or low-shear mixing methods cannot eliminate the concentration polarization at the liquid-liquid interface at the microscale, resulting in excessively high local concentrations of matsutake nutrient solution in the base liquor. This localized supersaturation promotes non-uniform aggregation of colloidal particles, forming aggregates with loose structures and thermodynamic instability, which are prone to further aggregation during aging and cause an increase in turbidity. This data verifies the necessity of controlling the Reynolds number within a specific range and using atomized jet injection to achieve instantaneous uniform dispersion of components and construct a stable colloidal system.

[0094] Data from Comparative Example 3 shows that omitting the low-temperature settling step leads to severe turbidity in the finished product during aging, with a turbidity increase of up to 3.45 EBC. Although the fresh turbidity of this group of samples was low, indicating that the physical mixing was initially completed, the lack of a low-temperature settling period prevented the hydrophobic interactions and charge association reactions between matsutake polysaccharides and proteins from reaching thermodynamic equilibrium. The complex, which did not form a stable encapsulation structure, was heat-sensitive and underwent dissociation and rearrangement under high-temperature forced aging conditions, leading to irreversible flocculation. This confirms that the low-temperature settling process is a key technological step for the in-situ assembly of the polysaccharide-protein flavor complex and the attainment of long-term stability.

[0095] Experimental Example 2: Flavor Compound Retention Rate Test

[0096] This experiment was used to quantitatively determine the content of key flavor compounds in the matsutake beer products obtained in Examples 1-3 and Comparative Examples 1-4, in order to evaluate the retention effect of different processing conditions on volatile aroma components. Matsutake alcohol (1-octen-3-ol) was selected as the characteristic marker and detected using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS). First, each group of beer samples was ultrasonically degassed for 15 minutes. 5.0 mL of the degassed beer sample was accurately measured and placed in a 15 mL headspace vial. 1.5 g of saturated sodium chloride solution was added to increase the ionic strength, and 20 μL of 50 mg / L 2-octanol was added as an internal standard. The vial was then quickly sealed. The vial was placed on a 50°C constant-temperature heating stage for equilibration for 15 minutes, followed by insertion of an activated 50 / 30 μm DVB / CAR / PDMS extraction head. Headspace adsorption extraction was performed at 50°C for 30 minutes. After extraction, the extraction head was removed and inserted into the GC inlet. The sample was analyzed at 250°C for 3 minutes using a splitless injection method.

[0097] The DB-Wax capillary column was used for chromatographic separation. The temperature program was set as follows: initial temperature 40℃, hold for 3 minutes, increase to 150℃ at 5℃ / min, then increase to 230℃ at 10℃ / min and hold for 5 minutes. The carrier gas was high-purity helium, and the flow rate was 1.0 mL / min.

[0098] Mass spectrometry was performed using an electron impact ion source with an electron energy of 70 eV and an ion source temperature of 230 °C. The mass scan range was 35-450 m / z. Finally, based on the peak area and concentration of the internal standard 2-octanol, the absolute content of 1-octen-3-ol in each sample was calculated using the internal standard method.

[0099] The test results are shown in Table 2 below:

[0100] Table 2: Results of 1-Octen-3-ol content determination in matsutake mushroom beer products of each group

[0101]

[0102] Table 2 shows that the content of 1-octen-3-ol in Examples 1-3 was maintained in the range of 0.124-0.141 mg / L, while the content in Comparative Example 1 was only 0.052 mg / L. Under the process conditions of the examples, by adjusting the pH of the matsutake extract to the range of 5.5-5.8, the spatial conformation and surface charge distribution of the polysaccharide molecules were changed, enabling them to form a microscopic encapsulation structure with the hydrophobic proteins in the base wine through electrostatic attraction and hydrophobic interaction. This encapsulation structure locks the hydrophobic 1-octen-3-ol molecules inside the complex, significantly reducing their volatilization loss during subsequent sterilization and storage. Comparative Example 1, due to the lack of pH adjustment, lacked the electrochemical environment required to form a stable encapsulation structure, resulting in flavor substances mainly existing in a free state, which volatilized and escaped in large quantities during heat treatment and processing.

[0103] The content of 1-octen-3-ol in Comparative Example 2 was 0.079 mg / L, significantly lower than that in the Example group. This result indicates that the hydrodynamic state during the mixing process has a decisive influence on the microscopic dispersion and binding of flavor substances. The Example used atomized jet mixing with a Reynolds number of 4000-6000, generating high shear force that dispersed the matsutake extract into micron-sized droplets, greatly increasing the specific surface area in contact with the base wine proteins, thereby improving the probability of flavor substances being adsorbed and encapsulated. The low Reynolds number mixing method used in Comparative Example 2 could not provide sufficient interfacial shear energy, resulting in insufficient contact between components. Most flavor substances failed to enter the colloidal bound state and were thus lost in subsequent processes.

[0104] The results of Comparative Example 3 showed that the content of 1-octen-3-ol was only 0.063 mg / L, confirming the thermodynamic necessity of the low-temperature settling process. The formation of the polysaccharide-protein ternary complex is a process of transition from kinetic control to a thermodynamically stable state. Settling at a low temperature of 0-2℃ for 24-48 hours reduces the Brownian motion rate of molecules, which is conducive to the orderly rearrangement of molecular chain segments and the formation of hydrogen bonds, thereby strengthening the physical encapsulation of flavor substances. Comparative Example 3 omitted this settling and ripening stage, resulting in a loose complex structure or a metastable state, which could not effectively block oxygen contact or prevent the escape of flavor molecules, ultimately leading to a significant decrease in the content of flavor substances in the finished product.

[0105] Experimental Example 3: Sensory Quality Evaluation

[0106] This experiment used quantitative descriptive analysis to evaluate the sensory quality of the matsutake beer products obtained in Examples 1-3 and Comparative Examples 1-4. The evaluation panel consisted of 10 professionally trained sensory evaluators.

[0107] The evaluation criteria are set in three dimensions: aroma purity, specifically the degree of integration between the characteristic aroma of matsutake mushrooms and the aroma of the wine; absence of off-odors; clarity of appearance, referring to the transparency and color uniformity of the wine; and taste harmony, which assesses the fullness of the wine and the balance of flavors. A 10-point scale is used for scoring, with 0 representing very poor and 10 representing excellent.

[0108] The specific experimental steps are as follows: First, each group of samples was placed in a 10℃ constant temperature refrigerator for 24 hours. During evaluation, the samples were randomly numbered and poured into clean, transparent tulip-shaped tasting glasses, with each glass containing 50mL. The evaluators first observed the color and transparency of the samples against a white background and scored them; then, they gently swirled the glasses, smelled the aromas and scored them; finally, they took small sips, allowing the wine to linger in their mouths for 5-10 seconds, experiencing its taste and aftertaste and scoring it.

[0109] Between each round of evaluation, evaluators cleaned their mouths with purified water and unsalted biscuits to eliminate any lingering taste. The final result was the arithmetic mean of the scores given by the 10 evaluators.

[0110] The test results are shown in Table 3 below:

[0111] Table 3: Sensory Evaluation Scores of Matsutake Beer for Each Group

[0112]

[0113] The data in Table 3 show that the Example Group maintained high levels in all sensory indicators, while the Comparative Example 1 scored significantly lower, especially in appearance clarity, which was only 4.80 points. This is because, without adjusting the pH to a specific range near the isoelectric point, the electrostatic repulsion between matsutake polysaccharides and base wine proteins predominated, hindering the formation of a stable colloidal complex.

[0114] This unstable system manifests macroscopically as an increase in suspended particles and even flocculation and sedimentation, directly compromising the clarity of the wine. Simultaneously, due to the lack of colloidal encapsulation, the unique flavor compounds of matsutake mushrooms cannot organically integrate with the wine's matrix, resulting in an abrupt and rapidly dissipating aroma, creating a sense of separation in the sensory experience.

[0115] Comparative Example 2 scored significantly lower than the Example Group in terms of taste harmony, verifying the influence of the mixing flow field morphology on the microstructure of the finished product. Insufficient shear force under low Reynolds number mixing conditions prevented the Matsutake nutrient solution from being dispersed into micron-sized droplets, resulting in a non-uniform spatial distribution of polysaccharide and protein molecules. This microscopic heterogeneous structure manifests in the taste as a rough body, noticeable graininess, and discontinuous flavor release.

[0116] Conversely, the embodiments achieve molecular-level uniform dispersion of components through the strong turbulent shearing effect generated by high Reynolds number atomized jets, constructing a homogeneous liquid phase system, thus presenting a delicate, smooth and harmonious flavor in terms of sensory characteristics.

[0117] Comparative Example 3 showed poor aroma purity and taste harmony, scoring 6.15 and 5.95 respectively. This indicates that the low-temperature settling process is crucial for the fixation of flavor compounds. If this step is omitted, the molecular chains within the system cannot complete conformational adjustments and rearrangements through slow Brownian motion, and the core-shell structure of the polysaccharide-protein complex fails to form tightly.

[0118] The resulting loose structure cannot effectively bind flavor molecules, causing flavor substances to evaporate or oxidize rapidly during drinking, producing off-flavors. At the same time, the large molecules that are not fully associated cause astringency in the mouth, reducing the overall drinking pleasure.

[0119] 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 making matsutake mushroom beer, characterized in that, Includes the following steps: S1. Prepare matsutake mushroom extract and adjust its charge activation by adding citric acid-sodium citrate buffer solution to stabilize the pH of the matsutake mushroom extract at 5.5-5.8; S2. A base wine with a pH value of 4.0-4.4 is prepared by low-temperature fermentation process, wherein the temperature of the base wine is controlled between -1℃ and 1℃; S3. The matsutake extract obtained in step S1 is mixed online with the base liquor obtained in step S2, wherein the matsutake extract is injected into the base liquor fluid in the form of an atomized jet, the Reynolds number of the base liquor fluid is controlled in the range of 4000-6000 during mixing, and the volume flow ratio of matsutake extract to base liquor is 0.2:1 to 0.3:

1. S4. Pour the mixture obtained in step S3 into a settling tank and let it stand at 0-2℃ for 24-48 hours to allow the matsutake polysaccharides in the matsutake extract to undergo a charge association reaction with the proteins in the base wine.

2. The method for making matsutake mushroom beer according to claim 1, characterized in that: In step S1, the preparation of matsutake mushroom extract includes the following sub-steps: S11. Take fresh matsutake mushrooms or dried matsutake mushroom slices and clean them. Cut the cleaned matsutake mushrooms into cubes and grind them into a pulp using a high-speed grinding device. The grinding speed is 5000-8000 rpm and the grinding time is 5-15 minutes, so that the particle size of the pulp reaches 80-120 mesh. S12. Mix the slurry obtained in step S11 with pure water. The amount of pure water added is 5-10 times the weight of the slurry. The mixing process is carried out under stirring conditions. The stirring speed is 50-200 rpm and the mixing time is 10-30 min. S13. The mixture obtained in step S12 is aged under constant temperature conditions of 60-80℃ for 40-60 minutes. S14. The matured mixture is filtered using a filter medium with a pore size of 0.5-2μm and a filtration pressure of 0.1-0.3MPa. S15. Perform UHT instantaneous high-temperature sterilization on the filtered liquid at a temperature of 120-140℃ for 10-15 seconds. S16. Cool the sterilized liquid to 30-40℃, fill it at an ambient temperature of 20-25℃, and then sterilize it at 80-85℃ for 20-40 minutes to obtain matsutake extract.

3. The method for making matsutake mushroom beer according to claim 1, characterized in that: The matsutake extract provided in step S1 contains matsutake alcohol content of 0.08-0.15 mg / L and polysaccharide content of 0.4-0.8 g / L.

4. The method for making matsutake mushroom beer according to claim 1, characterized in that: In step S2, the original wort concentration of the base liquor is 10°P-12°P, the degree of fermentation is 65%-72%, and the base liquor has undergone at least 28 days of low-temperature post-maturation before mixing.

5. The method for making matsutake mushroom beer according to claim 1, characterized in that: In step S1, the concentration of the citrate-sodium citrate buffer solution used to adjust the pH value is 0.1-0.5 mol / L, and the adjustment process is carried out at a stirring speed of 30-60 rpm.

6. The method for making matsutake mushroom beer according to claim 1, characterized in that: The online mixing in step S3 is carried out using a high-shear online homogenization module, and the back pressure of the base wine pipeline is controlled at 0.15-0.20 MPa during the mixing process.

7. The method for making matsutake mushroom beer according to claim 1, characterized in that: In step S4, the settling process is carried out in a closed settling tank with a carbon dioxide back pressure of 0.08-0.12 MPa, and no mechanical stirring is performed during the settling process.

8. The method for making matsutake mushroom beer according to claim 1, characterized in that: Following step S4, the following steps are also included: S5. Detect and adjust the carbon dioxide pressure of the mixture to 0.18-0.22 MPa; S6. Pass the adjusted mixture sequentially through a pre-filter cartridge with a pore size of 0.65-0.8 μm and a terminal filter cartridge with a pore size of 0.45 μm.

9. The method for making matsutake mushroom beer according to claim 1, characterized in that: Following step S6, the following steps are also included: S7. The filtered mixture is aseptically filled at a wine temperature of 3-5℃, and the filling environment temperature is controlled at 20-25℃. S8. Perform tunnel pasteurization on the filled finished product. The temperature of the pasteurization section is 60-85℃, the pasteurization unit PU value is controlled at 15-25PU, and the total pasteurization time is 45-60min.

10. A matsutake mushroom beer, characterized in that, The matsutake mushroom beer is prepared according to any one of claims 1-9.

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