Industrialized preparation method of beer with auricularia auricular polysaccharide

Abstract

The application provides an industrialized production method of beer containing wood ear polysaccharide, which is prepared in a full isolation mode after a saccharification process in five beer production processes, in particular, in a low-temperature fermentation process, a fermentation tank is under a positive pressure of 0.12-0.14 MPa, and the wood ear polysaccharide is added in a liquid state after sterilization and removal of bacteria, and the adding process must ensure that the sterilization and removal of bacteria are higher than 0.25 MPa gas, and the container and pipe for sterilization and removal of bacteria push the wood ear polysaccharide liquid into the fermentation tank. The application clearly defines the full production process of the industrialized production of beer containing wood ear polysaccharide, in addition, the wood ear polysaccharide is added when the fermentation temperature is reduced to-1-1 DEG C and the yeast is dormant in the post-fermentation period of the fermentation period, so that the yeast fermentation of the sugar in the wood ear polysaccharide before filling is eliminated; the dormant yeast in the filling bottle is killed by pasteurization after filling, and there is no effect of fermenting sugar, thereby ensuring the composition of the wood ear polysaccharide and the inherent taste and flavor of the beer.

Description

Technical Field

[0001] The present invention relates to the technical field of beer preparation, and particularly to a method for preparing industrialized auricularia polysaccharide beer. Background Art

[0002] Beer was introduced into China in the early 20th century. The Chinese character "啤" for beer is a translation of the English word "Beer". Beer is a carbonated, low-alcohol beverage made from malt, wheat malt, hops, and water, and fermented by yeast. It contains various amino acids, vitamins, low-molecular sugars, inorganic salts, and various enzymes. It is the third most consumed beverage after water and tea in the current market.

[0003] The fermentation of beer uses the alcohol produced by the metabolism of yeast to turn wort into beer. First, the malt is ground, boiled with water, then hops are added, and after boiling, the wort is filtered. The wort is cooled to about 20°C, yeast is added, and it is placed in a fermentation tank for fermentation until the wort becomes beer.

[0004] Currently, in order to meet people's requirements for the taste and health care of beer, various beer products have been developed by beer manufacturers, such as pineapple beer, blueberry beer, passion fruit beer, black tea beer, wolfberry beer, tangerine peel beer, tartary buckwheat beer, etc. These beers meet different social needs with different edible values. For example, fruit-flavored beers are made by adding fruits and vegetables in a certain ratio to the beer production process to meet people's requirements for the taste of different fruits; while those with medicinal values such as wolfberry, tangerine peel, and tartary buckwheat are also added to a certain process in the beer brewing process to make a beer that has both the flavor of beer and the health care effect on people's physical functions. For example, wolfberry has the effect of improving eyesight and protecting the liver, tangerine peel has the effect of strengthening the spleen and promoting digestion, and tartary buckwheat has the effect of reducing fire and swelling. The auricularia polysaccharide beer we invented has the effects of lowering blood sugar, lowering blood lipid, inhibiting platelets, anti-thrombosis, enhancing the immune function of the body, anti-aging, protecting against tissue damage, and improving myocardial hypoxia. At the same time, auricularia polysaccharide is tasteless and does not affect the flavor and taste of beer itself; The component of auricularia polysaccharide is acidic mucopolysaccharide, which is composed of monosaccharides such as L-fucose, L-arabinose, D-xylose, D-mannose, D-glucose, and glucuronic acid. (Journal of Nanjing College of Pharmacy, 1984, 3; Acta Biochimica et Biophysica Sinica, 1988, 6). Auricularia polysaccharide is grayish-white filamentous, tasteless, and has the effects of lowering blood sugar, lowering blood lipid, inhibiting platelets, anti-thrombosis, enhancing the immune function of the body, anti-aging, protecting against tissue damage, and improving myocardial hypoxia.

[0005] Currently, there are no industrially produced beer products using black fungus polysaccharides. Beers made with pineapple, black tea, goji berries, dried tangerine peel, or buckwheat do not possess the same medicinal effects as black fungus polysaccharides on the human body. Pineapple beer provides a pleasant taste, black tea and dried tangerine peel beers aid digestion, goji berries improve eyesight and protect the liver, and buckwheat reduces inflammation and swelling. Our invented black fungus polysaccharide beer has effects such as lowering blood sugar and lipids, inhibiting platelet aggregation, preventing thrombosis, improving immune function, anti-aging, protecting tissues from damage, and improving myocardial hypoxia. Furthermore, black fungus polysaccharides are tasteless and do not affect the beer's taste or flavor.

[0006] The process of beer production, such as Figure 1 As shown: The preparation of black tea beer and tangerine peel beer involves malting, filtering, adding tea leaves or tangerine peel, boiling, vortex settling, inoculation, fermentation, bottling, pasteurization, labeling, and packaging. Our wood ear polysaccharide beer, on the other hand, involves malting, filtering, boiling, vortex settling, cooling, fermentation, adding polysaccharides, bottling, pasteurization, labeling, and coding.

[0007] The characteristic of the black fungus polysaccharide beer production process is the addition of black fungus polysaccharide in the post-fermentation (aging) process, which means that the beer fermentation has ended and the beer has entered the low-temperature (-1 to 1℃, pressure 0.14MPa) fermentation stage. In this stage, the yeast is in a dormant stage and will no longer ferment sugar into alcohol. Instead, it will begin to enter the diacetyl reduction process. All the substances in the beer begin to transform into mellowing and fullness, making the beer taste richer and fuller.

[0008] According to GB 2758—2012 National Food Safety Standard "Fermented Wines and Their Blended Wines", all substances in contact with beer must be sterilized and free of bacteria. The containers and fittings used for adding wood ear polysaccharides during post-fermentation include a dissolving tank 13, carbon dioxide gas 15, hoses 10 and 14. Before adding the wood ear polysaccharides, the dissolving tank 13, hoses 10 and 14 are sterilized with a 5% sodium hydroxide solution and then rinsed three times with 100°C water. 300 liters of wood ear polysaccharide powder with a purity of 10%–70% is prepared at a 10% concentration in the dissolving tank 13. The dissolving tank 13 is then heated to 100°C and maintained at that temperature for 2 hours. After naturally cooling to room temperature, hose 10 is connected to the fermentation tank outlet valve 9, and hose 14 is connected to the carbon dioxide gas 15 and the dissolving tank inlet valve 12. The black fungus polysaccharide solution in the dissolving tank 13 is propelled by 0.5 MPa carbon dioxide gas 15 to the fermentation tank outlet valve 9, and then injected into the fermentation tank 8 with an internal pressure of 0.14 MPa. Simultaneously with the addition of the black fungus polysaccharide solution, the fermentation tank exhaust valve 16 is opened. The standard for opening the exhaust valve is to maintain the pressure inside the fermentation tank 9 between 0.12 and 0.14 MPa. The current process for preparing black tea beer or tangerine peel beer involves malting, filtering, adding tea leaves or tangerine peel, boiling, swirl sedimentation, inoculation, fermentation, bottling, pasteurization, labeling, and packaging. This process, during the pre-fermentation and main fermentation stages, causes yeast inoculation, which in turn converts some of the sugars in the black tea or tangerine peel into alcohol. This affects the beer's inherent taste and flavor, and also reduces some of the value of the black tea or tangerine peel.

[0009] Therefore, an industrialized method for preparing wood ear polysaccharide beer is proposed. Summary of the Invention

[0010] In view of this, the present invention aims to provide an industrialized method for preparing wood ear polysaccharide beer, in order to solve or alleviate the technical problems existing in the prior art, and at least provide a beneficial alternative.

[0011] The technical solution of this invention is implemented as follows: an industrial method for preparing wood ear polysaccharide beer, comprising the following steps: Step S1: Weigh the raw materials according to the malt to water mass ratio of 1:4, crush the malt and send it into the saccharification pot, and add water to mix at 50-54℃. Step S2: After the malt is crushed in the crusher, it is sucked into the saccharification pot containing water at 50-54°C through the negative pressure conveying pipe. Then, the saccharification pot is heated to 55°C and kept at this temperature for 1 hour to allow the maltase to act. Then, the temperature is raised to 65-70°C and kept at this temperature for 1 hour to allow the starch to be converted into sugar under the action of α-amylase and β-amylase, thus forming wort. Step S3: After filtering, boiling and concentrating the wort and adding hops, the wort is cooled to 18°C ​​by vortex settling and heat exchange, then injected into a fermentation tank and yeast is added to form the fermentation base. Step S4: Based on the fermentation obtained in step S3, the pre-fermentation period, main fermentation period, and post-fermentation period are carried out in sequence. After the main fermentation is completed and the tank is sealed, the pressure inside the fermentation tank is controlled at 0.12-0.14 MPa and the temperature is gradually reduced to below 5°C, so that a stable post-fermentation system with stable dissolved carbon dioxide and no violent convection in the liquid phase is formed inside the fermentation tank, providing a pressure and gas environment basis for the subsequent introduction of functional components. Step S5: During the preparation of the post-fermentation stabilization system established in step S4, the Auricularia auricula-judae polysaccharide powder is added to a sealed dissolving tank and mixed with water to prepare an Auricularia auricula-judae polysaccharide solution. By controlling the dissolving temperature, holding time, and shear intensity during the dissolving process, the Auricularia auricula-judae polysaccharide is formulated to form a polysaccharide with an average molecular weight of 5 × 10⁻⁶. 4 ~5×10 5 The molecular weight distribution of Da was determined to obtain a wood ear polysaccharide solution that is suitable for long-term stability in post-fermented beer systems and does not easily precipitate. Step S6: After completing the molecular weight window control in step S5, the Auricularia auricula polysaccharide solution is heated in a sealed environment to 100°C and held at that temperature for at least 2 hours. This high-temperature, sealed condition allows for self-sterilization of the solution. After sterilization, the solution is allowed to cool naturally to room temperature without introducing outside air, ensuring that the Auricularia auricula polysaccharide solution remains anaerobic and uncontaminated, providing a clean solution basis for subsequent pressurized injection. Step S7: Based on the anaerobic black fungus polysaccharide solution obtained in step S6, the dissolving tank is connected to the fermentation tank described in step S4 through a pressure-resistant pipeline; using food-grade carbon dioxide as the driving medium, under the condition that the carbon dioxide driving pressure is higher than the pressure inside the fermentation tank, the black fungus polysaccharide solution is pushed into the fermentation tank, and by adjusting the injection rate and exhaust rate, the pressure inside the fermentation tank is always maintained within the range of 0.12 to 0.14 MPa, thereby completing the anaerobic and pressure-matched injection process; Step S8: During the pressurized injection of black fungus polysaccharide in step S7, the carbon dioxide driving pressure is periodically adjusted simultaneously to generate a slight fluctuation of ±0.005 to 0.01 MPa in the pressure inside the fermentation tank. The pressure fluctuation is used to form a slight disturbance of carbon dioxide, which allows the injected black fungus polysaccharide to diffuse and disperse naturally and evenly in the beer liquid phase, thereby avoiding local polysaccharide enrichment and maintaining the stability of the beer foam structure without mechanical stirring. Step S9: After the uniform dispersion of black fungus polysaccharide is completed in step S8, the injection channel is closed and the constant pressure and temperature conditions in the fermentation tank are restored. The post-fermentation and maturation continue, so that the black fungus polysaccharide and the beer system form a stable synergistic state. After maturation is completed, the product enters the testing and bottling process to obtain the industrialized black fungus polysaccharide beer product.

[0012] Optionally, in step S2, after the wort is filtered and clear, the filtered wort is poured into a boiling pot, the wort is boiled to evaporate excess water, and the wort is measured to be concentrated to 14°P. Then, it is added to the boiling pot at a ratio of 1.5:10000 bitter hops and 3:10000 aromatic hops, and kept at 95°C for 30 minutes. In step S3, the wort in the boiling kettle is injected into the vortex settling tank to filter out hops and hot coagulated matter. The filtered wort is then injected into the fermentation tank through a plate heat exchanger. At the same time, yeast is dissolved at a ratio of 0.5:1000 and injected into the fermentation tank. The flow rate of the wort injected into the fermentation tank is controlled so that the temperature of the wort at the outlet of the plate heat exchanger is 18°C, and the fermentation period begins. After 7-10 days of post-fermentation, a black fungus polysaccharide solution is injected into fermenter 8, and the black fungus polysaccharide solution and food-grade carbon dioxide gas, which are sterilized according to the procedure, are pushed into the fermenter through a pressure vessel and pressure-resistant pipe fittings.

[0013] Optionally, when preparing wood ear polysaccharide beer, if it is necessary to sterilize the containers and fittings used, the steps are as follows: Disinfect the dissolving tank and hoses with a 5% sodium hydroxide solution, then rinse three times with 95°C water. Dissolve 10%–70% pure black fungus polysaccharide powder in the dissolving tank at a concentration of 10%–20%. Then heat the dissolving tank to 100°C, seal and maintain the temperature for 2 hours, and then allow it to cool naturally to room temperature. Connect the hose to the outlet valve of the fermenter, and connect the hose to the carbon dioxide gas and the inlet valve of the dissolving tank. The black fungus polysaccharide solution in the dissolving tank is propelled by carbon dioxide gas at a pressure of ≥0.25 MPa (as per GB 10621-2006 "Food Additives - Liquid Carbon Dioxide") to the outlet valve of the fermentation tank, and then injected into the fermentation tank with an internal pressure of 0.12-0.14 MPa.

[0014] Optionally, while adding the fungus polysaccharide solution, the exhaust valve of the fermentation tank can be opened, with the opening size of the exhaust valve determined by the pressure inside the fermentation tank being ≥0.14MPa.

[0015] Optionally, in step S4, the temperature during the pre-fermentation period is controlled at 18.0±0.5℃, the pressure is controlled at less than 0.03MPa, and the pre-fermentation period lasts for 22-26 hours.

[0016] Optionally, during the main fermentation period in step S4, the yeast ferments sugars to produce ethanol and CO2, as shown in the following reaction equation: C6H 12 O6+2ADP+2H3PO4→2C2H5OH+2CO2+2ATP+113kJ.

[0017] The main fermentation period includes the foaming stage, the high-foaming stage, and the foam-reducing stage, among which: The temperature during the foaming period should be controlled at 18.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the high-foaming period, the temperature should be maintained at 118.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the bubble settling period, the temperature was maintained at 118.0±0.5℃, and the pressure was controlled at ≤0.03MPa. During the primary fermentation, sugar content was measured every 8 hours. When the wort sugar content was 4.5 ± 0.2°P, the fermentation tank exhaust valve was closed to complete the sealing process.

[0018] Optionally, after sealing, the pressure in the fermenter is controlled at 0.12–0.14 MPa, and the temperature is still controlled at 18.0 ± 0.5℃. At the same time, the diacetyl content is measured every 4 hours. If the diacetyl content is less than or equal to 0.15 mg / L, the temperature in the fermenter is lowered to 5℃ at a cooling rate of 0.5–0.7℃ / hour. After 2–3 days, the temperature in the fermenter is lowered to -1–1℃ at a cooling rate of 0.1–0.3℃ / hour, and the pressure is controlled at 0.12–0.14 MPa. After this, the post-fermentation period begins.

[0019] Optionally, after 7 to 10 days of post-fermentation in step S4, the fungus polysaccharide solution is injected into the fermentation tank 8, and the containers and pipes used are sterilized before injection.

[0020] Optionally, in step S5, the dissolution temperature is controlled at 80–95°C during molecular weight formation, the holding time is controlled at 60–120 minutes, and a circulating stirring controller is used to control the shear strength, wherein the stirring speed is 20–60 rpm.

[0021] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions: I. This invention involves adding wood ear mushroom polysaccharides during the post-fermentation stage, when the fermentation temperature drops to -1 to 1°C and the yeast is dormant. This eliminates the sugars in the wood ear mushroom polysaccharides fermented by the yeast before bottling. Immediately after bottling, pasteurization kills the dormant yeast in the bottling bottles, preventing further sugar fermentation. This preserves the components of the wood ear mushroom polysaccharides and the inherent taste and flavor of the beer.

[0022] Second, the dissolving tank and pipes of this invention are sterilized. The black fungus polysaccharide solution is pushed into the fermentation tank by carbon dioxide gas under sterile containers and pipes. The carbon dioxide gas meets the requirements of (GB 10621-2006 "Food Additives Liquid Carbon Dioxide"). The entire filling process eliminates the risk of the wine in the fermentation tank being contaminated when adding black fungus polysaccharide.

[0023] The above overview, for the purposes of this specification, focuses on the industrial-scale production process of mushroom polysaccharide beer, while limiting it to the process and equipment for adding mushroom polysaccharide solution in the later stage of the sixth fermentation step. This differs from processes that do not describe pressurized fermentation and air-isolated production. Any pressurized production process that does not isolate air, especially those that do not describe the addition of polysaccharides or other health-promoting substances, is distinct from the beer preparation method of this invention that ensures the beer will not be contaminated or spoiled. Further aspects, embodiments, and features of this invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a diagram showing the fermentation temperature and time control in an embodiment of the present invention. Detailed Implementation

[0026] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention. Therefore, the drawings and description are considered to be exemplary in nature and not restrictive.

[0027] It is important to note that terms such as "first," "second," "symmetric," and "array" are used only to distinguish between descriptive and positional descriptions and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, features specified with terms such as "first" or "symmetric" may explicitly or implicitly include one or more of that feature; similarly, when the quantity of certain features is not limited by words such as "two" or "three," it should be noted that such features also explicitly or implicitly include one or more features. For those skilled in the art, the specific meaning of the above terms in this invention can be understood in conjunction with the accompanying drawings and the specific circumstances.

[0028] The embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0029] like Figure 1 As shown in the figure, this invention provides a process for producing beer using black fungus polysaccharides, including the following steps: Step S1: Weigh the raw materials according to the malt to water mass ratio of 1:4, crush the malt and send it into the saccharification pot, and add water to mix at 50-54℃. Step S2: After the malt is crushed in the crusher, it is sucked into the saccharification pot containing water at 50-54°C through the negative pressure conveying pipe. Then, the saccharification pot is heated to 55°C and kept at this temperature for 1 hour to allow the maltase to act. Then, the temperature is raised to 65-70°C and kept at this temperature for 1 hour to allow the starch to be converted into sugar under the action of α-amylase and β-amylase, thus forming wort. Step S3: After filtering, boiling and concentrating the wort and adding hops, the wort is cooled to 18°C ​​by vortex settling and heat exchange, then injected into a fermentation tank and yeast is added to form the fermentation base. Step S4: Based on the fermentation obtained in step S3, the pre-fermentation period, main fermentation period, and post-fermentation period are carried out in sequence. After the main fermentation is completed and the tank is sealed, the pressure inside the fermentation tank is controlled at 0.12-0.14 MPa and the temperature is gradually reduced to below 5°C, so that a stable post-fermentation system with stable dissolved carbon dioxide and no violent convection in the liquid phase is formed inside the fermentation tank, providing a pressure and gas environment basis for the subsequent introduction of functional components. Step S5: During the preparation of the post-fermentation stabilization system established in step S4, the Auricularia auricula-judae polysaccharide powder is added to a sealed dissolving tank and mixed with water to prepare an Auricularia auricula-judae polysaccharide solution. By controlling the dissolving temperature, holding time, and shear intensity during the dissolving process, the Auricularia auricula-judae polysaccharide is formulated to form a polysaccharide with an average molecular weight of 5 × 10⁻⁶. 4 ~5×10 5 The molecular weight distribution of Da was analyzed to obtain a wood ear polysaccharide solution suitable for long-term stability in post-fermentation beer systems and that is not prone to sedimentation. By synergistically controlling the dissolution temperature, holding time, and shear strength of the wood ear polysaccharide in a closed dissolution tank, a specific molecular weight window (5×10⁻⁶) was formed during the dissolution process. 4 ~5×10 5 The molecular weight distribution of the polysaccharide (Da) is controlled, resulting in a wood ear polysaccharide solution with good structural stability and dispersibility in post-fermentation beer systems. Compared to the direct addition of polysaccharides without molecular weight control, this step effectively avoids flocculation, sedimentation, and cold turbidity caused by excessively large polysaccharide molecular weights, while preventing functional degradation and a thin body caused by excessively small molecular weights. This allows the wood ear polysaccharide to maintain a uniform suspension even in the low-temperature, high-carbon dioxide-solubility post-fermentation environment. This molecular weight windowing control not only improves the compatibility and long-term stability between the wood ear polysaccharide and the beer matrix but also provides a physical basis for subsequent anaerobic pressurized injection and micro-disturbance dispersion, ensuring the stability and repeatability of the wood ear polysaccharide beer product in terms of taste, appearance, and quality consistency from the process source.

[0030] Step S6: After completing the molecular weight window control in step S5, the Auricularia auricula polysaccharide solution is heated in a sealed environment to 100°C and held at that temperature for at least 2 hours. This high-temperature, sealed condition allows for self-sterilization of the solution. After sterilization, the solution is allowed to cool naturally to room temperature without introducing outside air, ensuring that the Auricularia auricula polysaccharide solution remains anaerobic and uncontaminated, providing a clean solution basis for subsequent pressurized injection. Step S7: Based on the anaerobic black fungus polysaccharide solution obtained in step S6, the dissolving tank is connected to the fermentation tank described in step S4 through a pressure-resistant pipeline; using food-grade carbon dioxide as the driving medium, under the condition that the carbon dioxide driving pressure is higher than the pressure inside the fermentation tank, the black fungus polysaccharide solution is pushed into the fermentation tank, and by adjusting the injection rate and exhaust rate, the pressure inside the fermentation tank is always maintained within the range of 0.12 to 0.14 MPa, thereby completing the anaerobic and pressure-matched injection process; Step S8: During the pressurized injection of black fungus polysaccharide in step S7, the carbon dioxide driving pressure is periodically adjusted simultaneously to generate a slight fluctuation of ±0.005 to 0.01 MPa in the pressure inside the fermentation tank. The pressure fluctuation is used to form a slight disturbance of carbon dioxide, which allows the injected black fungus polysaccharide to diffuse and disperse naturally and evenly in the beer liquid phase, thereby avoiding local polysaccharide enrichment and maintaining the stability of the beer foam structure without mechanical stirring. Step S9: After the uniform dispersion of black fungus polysaccharide is completed in step S8, the injection channel is closed and the constant pressure and temperature conditions in the fermentation tank are restored. The post-fermentation and maturation continue, so that the black fungus polysaccharide and the beer system form a stable synergistic state. After maturation is completed, the product enters the testing and bottling process to obtain the industrialized black fungus polysaccharide beer product.

[0031] In this embodiment, in step S2, after the wort is filtered and clear, the filtered wort is poured into a boiling pot, the wort is boiled to evaporate excess water, and after the wort is concentrated to 14°P, it is then mixed with bitter hops at a ratio of 1.5:10000 and aromatic hops at a ratio of 3:10000 and added to the boiling pot, and kept at 95°C for 30 minutes. In step S3, the wort in the boiling kettle is injected into the vortex settling tank to filter out hops and hot coagulated matter. The filtered wort is then injected into the fermentation tank through a plate heat exchanger. At the same time, yeast is dissolved at a ratio of 0.5:1000 and injected into the fermentation tank. The flow rate of the wort injected into the fermentation tank is controlled so that the temperature of the wort at the outlet of the plate heat exchanger is 18°C, and the fermentation period begins. After 7-10 days of post-fermentation, a black fungus polysaccharide solution is injected into fermentation tank 8. Unlike conventional injection methods, this method involves injecting a sterilized black fungus polysaccharide solution and food-grade carbon dioxide gas into the fermentation tank under pressure and through pressure-resistant pipes.

[0032] In this embodiment, when preparing wood ear polysaccharide beer, the steps for sterilizing the containers and fittings used are as follows: Disinfect the dissolving tank and hoses with a 5% sodium hydroxide solution, then rinse three times with 95°C water. Dissolve 10%–70% pure black fungus polysaccharide powder in the dissolving tank at a concentration of 10%–20%. Then heat the dissolving tank to 100°C, seal and maintain the temperature for 2 hours, and then allow it to cool naturally to room temperature. Connect the hose to the outlet valve of the fermenter, and connect the hose to the carbon dioxide gas and the inlet valve of the dissolving tank. The black fungus polysaccharide solution in the dissolving tank is propelled by carbon dioxide gas at a pressure of ≥0.25 MPa (as per GB 10621-2006 "Food Additives - Liquid Carbon Dioxide") to the outlet valve of the fermentation tank, and then injected into the fermentation tank with an internal pressure of 0.12-0.14 MPa.

[0033] In this embodiment, while adding the fungus polysaccharide solution, the exhaust valve of the fermentation tank is opened, and the opening size of the exhaust valve is based on the pressure inside the fermentation tank being ≥0.14MPa.

[0034] In this embodiment, the temperature during the pre-fermentation period in step S4 is controlled at 18.0±0.5℃, the pressure is controlled at less than 0.03MPa, and the pre-fermentation period lasts for 22-26 hours.

[0035] In this embodiment, during the main fermentation period in step S4, yeast ferments sugars to produce ethanol and CO2, and the reaction equation is as follows: C6H 12 O6+2ADP+2H3PO4→2C2H5OH+2CO2+2ATP+113kJ.

[0036] The main fermentation period includes the foaming stage, the high-foaming stage, and the foam-reducing stage, among which: The temperature during the foaming period should be controlled at 18.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the high-foaming period, the temperature should be maintained at 118.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the bubble settling period, the temperature was maintained at 118.0±0.5℃, and the pressure was controlled at ≤0.03MPa. During the primary fermentation, sugar content was measured every 8 hours. When the wort sugar content was 4.5 ± 0.2°P, the fermentation tank exhaust valve was closed to complete the sealing process.

[0037] In this embodiment, after sealing, the pressure of the fermentation tank is controlled at 0.12–0.14 MPa, and the temperature is still controlled at 18.0 ± 0.5℃. At the same time, the diacetyl content is measured every 4 hours. If the diacetyl content is less than or equal to 0.15 mg / L, the temperature inside the fermentation tank is lowered to 5℃ at a cooling rate of 0.5–0.7℃ / hour. After 2–3 days, the temperature of the fermentation tank is lowered to -1–1℃ at a cooling rate of 0.1–0.3℃ / hour, and the pressure is controlled at 0.12–0.14 MPa. After this, the post-fermentation period begins.

[0038] In this embodiment, after a post-fermentation period of 7 to 10 days in step S4, a black fungus polysaccharide solution is injected into the fermentation tank 8, and the containers and pipes used are sterilized before injection.

[0039] In this embodiment, during step S5, the dissolution temperature is controlled at 80-95°C, the holding time is controlled at 60-120 minutes, and a circulating stirring controller is used to control the shear strength, wherein the stirring speed is 20-60 rpm.

[0040] The relationship between pasteurization temperature and time is shown in Table 1.

[0041] Pasteurization at excessively high temperatures or for too long will negatively impact the taste of the beer. Conversely, insufficient pasteurization at low temperatures or for inadequate times will fail to kill the yeast. If the yeast continues to ferment sugars in the bottle after bottling and sealing, it will affect both the beer's taste and the nutritional value of the polysaccharides from the wood ear mushrooms.

[0042] Table 1. Pasteurization Temperature and Time Control Table

[0043] In operation, this invention involves adding wood ear mushroom polysaccharides during the post-fermentation stage (storage), when the fermentation temperature drops to -1 to 1°C, after the yeast has gone dormant. This eliminates the sugars in the wood ear mushroom polysaccharides produced by yeast fermentation before bottling. Immediately after bottling, pasteurization kills the dormant yeast in the bottling bottles, preventing further sugar fermentation. This preserves the components of the wood ear mushroom polysaccharides and the inherent taste and flavor of the beer.

[0044] After the dissolving tank and piping are sterilized, the black fungus polysaccharide solution is pushed into fermentation tank 8 by carbon dioxide gas under sterile containers and piping. The carbon dioxide gas meets the requirements of (GB 10621-2006 "Food Additives - Liquid Carbon Dioxide"), and the entire filling process eliminates the risk of contamination of the wine in fermentation tank 8 during the addition of black fungus polysaccharide.

[0045] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. An industrial-scale method for preparing wood ear polysaccharide beer, characterized in that, Includes the following steps: Step S1: Weigh the raw materials according to the malt to water mass ratio of 1:4, crush the malt and send it into the saccharification pot, and add water to mix at 50-54℃. Step S2: After the malt is crushed in the crusher, it is sucked into the saccharification pot containing water at 50-54°C through a negative pressure conveying pipe. Then, the saccharification pot is heated to 55°C and kept at that temperature for 1 hour to allow the maltase to act. Then, the temperature is raised to 65-70°C and kept at that temperature for 1 hour to allow the starch to be converted into sugar under the action of α-amylase and β-amylase, forming wort. Step S3: The wort is filtered and transported to a boiling kettle under the pressure of a pipeline pump. After boiling and concentration, hops are added. After vortex settling, it enters a plate heat exchanger to cool to 18°C, then is injected into a fermentation tank and yeast is added to form the fermentation base. Step S4: Based on the fermentation obtained in step S3, proceed with the pre-fermentation period, main fermentation period, and post-fermentation period in sequence; after the main fermentation is completed and the tank is sealed, control the pressure inside the fermentation tank to 0.12-0.14 MPa and gradually reduce the temperature to below 5°C, so that a stable post-fermentation system with stable dissolved carbon dioxide and no violent convection in the liquid phase is formed inside the fermentation tank. Step S5: During the preparation of the post-fermentation stabilization system established in step S4, the black fungus polysaccharide powder is put into a closed dissolving tank and mixed with water to prepare a black fungus polysaccharide solution. By controlling the dissolution temperature, holding time, and shear strength during the dissolution process, the polysaccharide from black fungus was made to form a product with an average molecular weight of 5×10⁻⁶ during dissolution. 4 ~5×10 5 The molecular weight distribution of Da was determined to obtain a wood ear polysaccharide solution that is suitable for long-term stability in post-fermented beer systems and does not easily precipitate. Step S6: After completing the molecular weight window control in step S5, heat the Auricularia auricula polysaccharide solution in a closed state, raise the temperature of the solution to 100°C and keep it at that temperature for no less than 2 hours. Use the high temperature and closed conditions to achieve self-sterilization of the solution. After sterilization, let it cool naturally to room temperature without introducing outside air, so that the Auricularia auricula polysaccharide solution always remains free from contamination by bacteria, providing a clean solution basis for subsequent pressurized injection. Step S7: Based on the sterile black fungus polysaccharide solution obtained in step S6, the dissolving tank is connected to the fermentation tank described in step S4 through a pressure-resistant pipeline; using food-grade carbon dioxide as the driving medium, under the condition that the carbon dioxide driving pressure is higher than the pressure inside the fermentation tank, the black fungus polysaccharide solution is pushed into the fermentation tank, and by adjusting the injection rate and exhaust rate, the pressure inside the fermentation tank is always maintained within the range of 0.12 to 0.14 MPa, thereby completing the sterile injection process; Step S8: During the pressurized injection of black fungus polysaccharide in step S7, the carbon dioxide driving pressure is periodically adjusted simultaneously to generate a slight fluctuation of ±0.005 to 0.01 MPa in the pressure inside the fermentation tank. The pressure fluctuation is used to form a slight disturbance of carbon dioxide, so that the injected black fungus polysaccharide can diffuse naturally and disperse evenly in the beer liquid phase. Step S9: After the uniform dispersion of black fungus polysaccharide is completed in step S8, the injection channel is closed and the constant pressure and temperature conditions in the fermentation tank are restored. The post-fermentation and maturation continue, so that the black fungus polysaccharide and the beer system form a stable synergistic state. After maturation is completed, the product enters the testing and bottling process to obtain the industrialized black fungus polysaccharide beer product.

2. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 2, characterized in that: In step S2, after the wort is filtered and clear, the filtered wort is poured into a boiling pot. The wort is boiled to evaporate excess water. After the wort is concentrated to 14°P, it is then mixed with bitter hops at a ratio of 1.5:10000 and aromatic hops at a ratio of 3:10000 and added to the boiling pot. The mixture is kept at 95°C for 30 minutes. In step S3, the wort in the boiling kettle is injected into the vortex settling tank to filter out hops and hot coagulated matter. The filtered wort is then injected into the fermentation tank through a plate heat exchanger. At the same time, yeast is dissolved at a ratio of 0.5:1000 and injected into the fermentation tank. The flow rate of the wort injected into the fermentation tank is controlled so that the temperature of the wort at the outlet of the plate heat exchanger is 18°C, and the fermentation period begins. After 7 to 10 days of post-fermentation, a black fungus polysaccharide solution is injected into fermenter 8.

3. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 2, characterized in that: When preparing wood ear polysaccharide beer, the steps for sterilizing the containers and fittings used are as follows: Disinfect the dissolving tank and hose with a 5% sodium hydroxide solution, then rinse three times with 95°C water. Dissolve 10%–70% pure black fungus polysaccharide powder in the dissolving tank at a concentration of 10%–20%. Then heat the dissolving tank to 100°C, seal and keep it warm for 2 hours, and then let it cool naturally to room temperature. Connect the hose to the outlet valve of the fermenter and connect the hose to the carbon dioxide gas and the inlet valve of the dissolving tank. The black fungus polysaccharide solution in the dissolving tank is propelled by carbon dioxide gas at a pressure of ≥0.25 MPa (as per GB 10621-2006 "Food Additives - Liquid Carbon Dioxide") to the outlet valve of the fermentation tank, and then injected into the fermentation tank with an internal pressure of 0.12-0.14 MPa.

4. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 3, characterized in that: While adding the black fungus polysaccharide solution, open the exhaust valve of the fermentation tank. The opening size of the exhaust valve should be such that the pressure inside the fermentation tank is ≥0.14MPa.

5. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 4, characterized in that: In step S4, the temperature during the pre-fermentation period is controlled at 18.0±0.5℃, the pressure is controlled at less than 0.03MPa, and the pre-fermentation period lasts for 22-26 hours.

6. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 5, characterized in that: In step S4, during the primary fermentation period, yeast ferments sugars to produce ethanol and CO2. The reaction equation is as follows: C6H 12 O6 + 2ADP + 2H3PO4 → 2C2H5OH + 2CO2 + 2ATP + 113kJ The main fermentation period includes the foaming stage, the high-foaming stage, and the foam-reducing stage, among which: The temperature during the foaming period should be controlled at 18.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the high-foaming period, the temperature should be maintained at 118.0±0.5℃, and the pressure should be controlled at ≤0.03MPa; During the bubble settling period, the temperature was maintained at 118.0±0.5℃, and the pressure was controlled at ≤0.03MPa. During the primary fermentation, sugar content was measured every 8 hours. When the wort sugar content was 4.5 ± 0.2°P, the fermentation tank exhaust valve was closed to complete the sealing process.

7. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 6, characterized in that: After sealing, the pressure in the fermenter is controlled at 0.12–0.14 MPa, and the temperature is still controlled at 18.0 ± 0.5℃. At the same time, the diacetyl content is measured every 4 hours. If the diacetyl content is less than or equal to 0.15 mg / L, the temperature in the fermenter is lowered to 5℃ at a cooling rate of 0.5–0.7℃ / hour. After 2–3 days, the temperature in the fermenter is lowered to -1–1℃ at a cooling rate of 0.1–0.3℃ / hour, and the pressure is controlled at 0.12–0.14 MPa. After this, the post-fermentation period begins.

8. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 4, characterized in that: After 7 to 10 days of post-fermentation in step S4, inject the wood ear polysaccharide solution into fermentation tank 8, and sterilize the containers and pipes used before injection.

9. The industrial-scale method for preparing wood ear polysaccharide beer according to claim 4, characterized in that: In step S5, the dissolution temperature is controlled at 80-95°C during molecular weight formation, the holding time is controlled at 60-120 minutes, and a circulating stirring controller is used to control the shear strength, with a stirring speed of 20-60 rpm.

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