A method for preparing camellia craft beer

Abstract

This application relates to the field of beer production, specifically disclosing a method for preparing camellia craft beer, which includes the following steps: preparing camellia rootstock; preparing beer broth; mixing the camellia rootstock with the beer broth, subjecting it to secondary fermentation, and filtering to obtain beer; wherein, the preparation of camellia rootstock includes the following steps: A1, selecting fresh camellia flowers as raw materials and rinsing them with clean water; A2, crushing the rinsed camellia flowers into particles with a particle size of 0.5~1mm; A3, extracting the crushed camellia flower particles with an aqueous solution of edible ethanol, and performing solid-liquid separation after extraction to obtain an extract; A4, concentrating the extract under reduced pressure to obtain camellia rootstock.

Description

Technical Field

[0001] This application relates to the field of beer production, and more specifically, it relates to a method for preparing a camellia-infused craft beer. Background Technology

[0002] In today's beer market, traditional industrial beer dominates. In pursuit of large-scale production and cost control, traditional industrial beer often prioritizes inexpensive adjuncts such as rice, corn, and starch. This heavy use of adjuncts results in a relatively lower proportion of malt. For example, some low-priced beers contain less than 50% malt, leading to a severe deficiency in malt aroma and flavor compounds. This results in significant limitations in taste and nutritional value for traditional industrial beer, despite its large production volume and affordable price. Specifically, traditional industrial beer suffers from the following problems:

[0003] From a taste perspective, traditional industrial beers often have a weak malt aroma, resulting in a bland and tasteless overall flavor, lacking complexity and richness. When consumers taste them, they cannot experience the wonderful interplay and balance between the rich and intense malt aroma, the refreshing bitterness of hops, and the unique flavors brought about by fermentation. It's as if they are drinking a simple alcoholic beverage rather than a carefully brewed beer.

[0004] From a nutritional perspective, traditional industrial beer mainly consists of water, alcohol, and a small amount of carbohydrates, lacking beneficial functional components. As consumers become increasingly health-conscious, their demand for beer has moved beyond simply quenching thirst and fulfilling social needs; they now expect beer to provide more nutritional and health benefits. Traditional industrial beer clearly cannot meet these growing health demands and struggles to gain an advantage in a market that values ​​quality and health.

[0005] Golden camellia, a rare plant, possesses extremely high medicinal and health-promoting value. It is rich in over 400 physiologically active components with important health benefits, including flavonoids, tea polyphenols, tea polysaccharides, saponins, trace elements, and amino acids. Flavonoids, in particular, have antioxidant, anti-inflammatory, and antibacterial effects, effectively scavenging free radicals and preventing cardiovascular diseases and chronic illnesses such as cancer. Tea polyphenols have invigorating, lipid-lowering, and anti-radiation effects, helping to improve immunity and metabolism. Tea polysaccharides can regulate blood sugar and lipids, and enhance immunity. Trace elements such as organic germanium, selenium, zinc, and vanadium play indispensable roles in human growth, development, metabolism, and immune regulation, lowering blood sugar, blood pressure, blood lipids, and cholesterol, enhancing immunity, inhibiting tumor growth, and delaying aging. Currently, golden camellia is widely used for its invigorating, liver-clearing, heat-toxin-reducing, and vital-energy-nourishing properties.

[0006] However, despite the rich health benefits of Camellia chrysantha, its application in craft beer brewing is extremely limited. Currently, methods for using Camellia chrysantha in beer production suffer from the following problems: some processes using steeping methods have long production cycles, typically requiring 3-4 months of steeping time, which not only occupies a large amount of production equipment and storage space but also increases production and time costs; when using fermentation methods, the tea polyphenols in Camellia chrysantha have antibacterial properties, inhibiting yeast activity and affecting fermentation, leading to unstable beer quality; furthermore, most existing Camellia chrysantha brewing processes use baijiu (Chinese white liquor) as a base, failing to fully utilize the unique advantages of combining Camellia chrysantha with beer brewing techniques, and thus failing to meet consumer demand for novel, healthy, and uniquely flavored craft beers. Therefore, this application proposes a method for preparing Camellia chrysantha craft beer. Summary of the Invention

[0007] In order to prepare craft beer that meets consumers' demand for novel, healthy and uniquely flavored beer, this application provides a method for preparing camellia craft beer.

[0008] This application provides a method for preparing camellia-infused craft beer, employing the following technical solution:

[0009] A method for preparing camellia-infused craft beer includes the following steps:

[0010] Preparation of Camellia chrysantha flower puree;

[0011] To prepare beer brewing liquor, barley malt and wheat malt are mixed and crushed according to the mass ratio required for the beer style. The crushed barley malt and wheat malt are then added to a mashing pot with water in a certain proportion for staged mashing. After mashing, the liquor is filtered to obtain wort. When the wort is boiled, bitter hops and aroma hops are added in stages. After boiling, the liquor is cooled and aerated, and then activated yeast is inoculated for primary fermentation to obtain beer brewing liquor. The primary fermentation includes primary fermentation, diacetyl reduction and low-temperature post-fermentation in sequence.

[0012] The original tea syrup of Camellia chrysantha is mixed with beer broth to obtain a mixed liquor. The mixed liquor undergoes a second fermentation. After the fermentation is completed, it is post-processed to obtain beer.

[0013] The preparation of Camellia chrysantha flower puree includes the following steps:

[0014] A1. Select fresh golden camellia flowers as raw materials and rinse them with clean water;

[0015] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha flower particles with a particle size of 0.5~1mm;

[0016] A3. The golden camellia flower granules were extracted with an aqueous solution of edible ethanol. After the extraction was completed, solid-liquid separation was performed to obtain the extract.

[0017] A4. Concentrate the extract under reduced pressure to obtain Camellia chrysantha flower puree.

[0018] By employing the above technical solution, mixing the pretreated Camellia chrysantha pluvialis pluvialis pluvialis with the lager or ale brewing liquid after primary fermentation allows the active ingredients of Camellia chrysantha to be fully integrated into the beer without masking its own flavor. This achieves the goal of preparing craft beers that meet consumers' demands for novel, healthy, and uniquely flavored beer. Crushing Camellia chrysantha pluvialis increases the contact area between the pluvialis and the subsequent extraction solvent, facilitating the full dissolution of active ingredients. Using fresh Camellia chrysantha pluvialis for brewing beer provides a more vibrant, bright, and... The flavor and aroma are multi-dimensional. In addition to the unique elegant floral fragrance and slight sweetness of Camellia chrysantha, it may also have the freshness of grass and plant stems and leaves. The flavor is closer to its natural state, with more complex layers and a more complete top aroma. In addition, the Camellia chrysantha puree made from fresh Camellia chrysantha flowers can release a more impactful and recognizable new floral aroma when added to beer, making the beer's aroma experience more outstanding. At the same time, the fresh pigments in the Camellia chrysantha petals can dissolve in a more active form, giving the beer a brighter and more unique color, thereby further satisfying consumers' requirements for beer.

[0019] Preferably, in step A3, the extractant used for extracting the Camellia chrysantha flower granules is an aqueous solution of edible ethanol with a volume fraction of 50%~60%; the mass ratio of Camellia chrysantha flower to the extractant solvent is 1:8~1:10; the extraction temperature is 50~60℃, the extraction time is 4~6 hours, and the mixture is stirred at a constant speed of 100~150 rpm during the extraction process; in step A4, the conditions for vacuum concentration are a temperature of 40~50℃, a vacuum degree of 0.08~0.09MPa, and concentration to 1 / 3~1 / 2 of the original extract volume.

[0020] Preferably, in A1, the washing time for the golden camellia flowers is 5-10 minutes, and the golden camellia flowers are washed with running clean water.

[0021] By adopting the above technical solution, using flowing clean water to wash the Camellia chrysantha flowers can better remove dust, microorganisms and other impurities from the surface of the Camellia chrysantha flowers, thus improving the cleanliness of the raw material. The washing time is controlled at 5 to 10 minutes, which can ensure that the Camellia chrysantha flowers are cleaned while reducing the loss of nutrients during the washing process.

[0022] Preferably, in the preparation of beer malt liquor, the segmented saccharification specifically involves: first heating the mixture of crushed barley malt, wheat malt, and water to 45-55°C and holding it at that temperature for 30-40 minutes, then heating it to 65-70°C and holding it at that temperature for 60-90 minutes; and stirring at a speed of 80-120 rpm during the saccharification process.

[0023] By adopting the above technical solution, crushed barley malt and wheat malt are added to the mashing pot with water, heated to 45-55℃, and kept at this temperature for 30-40 minutes. This promotes the decomposition of starch in the malt by β-amylase into small molecule sugars, giving the beer a sweet taste. Then, the temperature is raised to 65-70℃ and kept at this temperature for 60-90 minutes. This activates α-amylase in the barley malt and wheat malt, which can decompose large molecule sugars and increase the body of the beer. During the segmented mashing process, the mash is stirred at a speed of 80-120 rpm to ensure that the mash is heated evenly and that the enzymatic reaction is carried out fully.

[0024] Preferably, in the preparation of beer cooking wine, the wort boiling time is 60-90 minutes. In the initial stage of boiling, bitter hops accounting for 0.02%-0.03% of the wort mass are added; in the later stage of boiling, aroma hops accounting for 0.06%-0.1% of the wort mass are added; after the wort is boiled, the wort concentration is 10-14°P.

[0025] By adopting the above technical solutions, bitter hops have a high α-acid content. Adding them at the beginning of wort boiling provides a longer boiling time for the bitter hops, allowing the α-acids to fully isomerize and dissolve into the wort, forming a solid bitter framework for the beer. Aroma hops are known for their rich hop oils and unique flavor. Adding aroma hops at the end of boiling greatly shortens their heating time, allowing them to be fully sterilized while their flavor compounds are extracted and incorporated into the wort. At the same time, it reduces the risk of flavor compounds volatilizing and affecting the beer's taste.

[0026] Preferably, in the preparation of the beer brewing liquor, the beer style is either ale or lager. The specific conditions for diacetyl reduction in lager beer are: raising the fermentation temperature to 12-14°C and maintaining it for 2-3 days, ultimately reducing the diacetyl content in the beer to below 0.1 mg / L; the specific conditions for diacetyl reduction in ale beer are: raising the fermentation temperature to 20-22°C and maintaining it for 1-3 days, ultimately reducing the diacetyl content in the beer to below 0.1 mg / L.

[0027] Preferably, the volume ratio of Camellia chrysantha syrup to beer broth in the mixed liquor is 1:5 to 1:10; the amount of yeast inoculated for secondary fermentation is 0.02% to 0.1% of the volume of the mixed liquor, the fermentation temperature is 10 to 15°C, the fermentation pressure is 0.03 to 0.05 MPa, and the fermentation time is 5 to 10 days.

[0028] Preferably, the post-processing includes membrane filtration and aseptic filling, wherein the membrane filtration adopts membrane filtration technology with a filtration accuracy of 0.45μm, and carbon dioxide is introduced during aseptic filling to control the carbon dioxide content in the beer to 0.5~0.6 vol.

[0029] By adopting the above technical solution and using membrane filtration technology with a filtration accuracy of 0.45μm, impurities can be effectively removed while retaining the flavor substances and nutrients in the beer to the greatest extent. The filtered beer is then aseptically bottled and filled with an appropriate amount of carbon dioxide, which gives the beer a rich foam and a refreshing taste.

[0030] Preferably, the beer feedstock is lager beer feedstock, in which the mass ratio of barley malt to wheat malt is 8:2~9:1 during primary fermentation; the primary fermentation temperature is 8~12℃, the fermentation pressure is 0.05~0.1MPa; the diacetyl reduction temperature is 12~14℃; the secondary fermentation time is 2~4 weeks; and the secondary fermentation temperature is 12~15℃, the fermentation pressure is 0.04~0.05MPa. Alternatively, the beer feedstock is ale beer feedstock, in which the mass ratio of barley malt to wheat malt is 6:4~8.5:1.5 during primary fermentation; the primary fermentation temperature is 18~22℃, the fermentation pressure is 0.03~0.05MPa; the diacetyl reduction temperature is 22~24℃; the secondary fermentation time is 1~2 weeks; and the secondary fermentation temperature is 10~14℃, the fermentation pressure is 0.03~0.045MPa.

[0031] Preferably, during the preparation of beer, aroma hops are added during the secondary fermentation process, and the amount of aroma hops added during the secondary fermentation process is 1 to 3 times the total amount of bitter hops and aroma hops added in the beer preparation liquor; after the secondary fermentation is completed, the mixed liquor is filtered through a membrane and then transferred to oak barrels for aging to impart aroma; after aging, it is aseptically bottled to obtain beer.

[0032] In summary, this application has the following beneficial effects:

[0033] 1. This application combines the unique active ingredients of Camellia chrysantha with craft beer brewing technology to produce a craft beer with a unique flavor, refreshing taste, full mouthfeel, and sweet aftertaste. At the same time, it fully explores the medicinal and health value of Camellia chrysantha, realizes the two-way exchange of nutrients and flavor substances, significantly improves the comprehensive benefits of Camellia chrysantha, and meets consumers' demand for new, healthy, and uniquely flavored craft beer.

[0034] 2. This application adopts a method of pre-preparing Camellia chrysantha flower puree and then mixing it with beer brewing liquor to prepare beer. This method successfully integrates the active substances of Camellia chrysantha that are easily precipitated in alcohol into craft beer, making full use of the medicinal and health benefits of Camellia chrysantha and avoiding the problem of loss of active ingredients in traditional Camellia chrysantha brewing processes. Compared with the previous method of simply brewing or fermenting Camellia chrysantha, this method greatly improves the utilization rate of Camellia chrysantha and opens up new avenues for the in-depth development and comprehensive utilization of Camellia chrysantha resources, significantly improving the overall benefits of Camellia chrysantha. In addition, through the secondary fermentation process, the active ingredients of Camellia chrysantha flowers can be more efficiently integrated with hops, malt and other components in beer, forming a unique and rich flavor.

[0035] 3. This application incorporates Camellia chrysantha into beer, adding a refreshing floral aroma and a subtle sweetness that harmonizes with the beer's malt aroma and hop bitterness. This results in a fuller, richer, and more layered flavor profile, a refreshing initial taste, and a lingering sweetness, completely overcoming the problem of bland and uninspired flavor in ordinary beer. During the preparation process, the flavonoids, tea polyphenols, tea polysaccharides, and trace elements in Camellia chrysantha complement the nutrients in the beer, achieving a diversified nutritional profile. Simultaneously, these nutrients participate in the formation of beer flavor compounds, interacting with various flavor substances in the beer and promoting a two-way exchange of flavor compounds. This gives the beer not only a delicious taste but also higher nutritional value and health benefits, meeting consumers' demand for healthy beverages. Detailed Implementation

[0036] The following detailed description of this application is provided in conjunction with the embodiments. All raw materials and reagents used in this application are commercially available products. The aroma hops were purchased from Shandong Qianmai Beer Raw Materials Co., Ltd., and the models were Cascade and Sichu. The bitter hops were purchased from Guangzhou Daily Hops Co., Ltd., and the models were Qingdao Big Flower and Magnum. The activated lager yeasts were purchased from Vermandis and Angel Yeast Co., Ltd., and the activated ale yeasts were purchased from Angel Yeast Co., Ltd.

[0037] Example

[0038] Example 1

[0039] A method for preparing a camellia craft beer using lager as a base includes the following steps:

[0040] Preparation of Camellia chrysantha flower puree

[0041] A1. Select 5kg of fresh, intact, and pest-free golden camellia flowers as raw materials, rinse them with running water for 8 minutes to remove surface dust and other impurities, and then drain them.

[0042] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha granules, controlling the particle size to be 0.8mm;

[0043] A3. Put the golden camellia flower granules into the extraction tank, add 55% edible ethanol aqueous solution, and extract at 55℃ for 5 hours. During the extraction process, stir at a constant speed of 120 rpm. After the extraction is completed, use a plate and frame filter press to separate the solid and liquid, collect the liquid to obtain a clear extract, wherein the mass ratio of golden camellia flower granules to edible ethanol aqueous solution is 1:9.

[0044] A4. Transfer the extract into a vacuum concentration tank and concentrate it under reduced pressure at a temperature of 45℃ and a vacuum degree of 0.085MPa until the volume of the extract drops to 15L to obtain the golden camellia flower pulp.

[0045] Preparation of beer cooking wine

[0046] Malt grinding and saccharification: Select 80 kg of barley malt and 20 kg of wheat malt, mix them and grind them with a roller mill to obtain ground malt; add the ground malt and 350 L of water to the saccharification pot for segmented saccharification. The segmented saccharification is specifically carried out by heating the ground malt and water to 50℃ and holding for 35 min, then heating to 68℃ and holding for 75 min. During the segmented saccharification process, stir at a speed of 100 rpm.

[0047] Filtration and Boiling: After mashing, the wort and malt are obtained by filtration. The wort is collected and transferred to a boiling kettle and boiled for 75 minutes. Thirst hops are added 12 minutes after boiling, with the amount of bitter hops being 0.03% of the wort mass. Aroma hops are added 12 minutes before the end of boiling, with the amount of aroma hops being 0.08% of the wort mass. The final wort concentration is 13°P. Tsingtao hops are used for bitter hops, and Cascade hops are used for aroma hops.

[0048] Cooling and oxygenation: Cool the boiled wort to 10°C and oxygenate the cooled wort so that the dissolved oxygen content in the wort reaches 9 mg / L;

[0049] Yeast inoculation and primary fermentation: Activated lager yeast was inoculated into the aerated wort at a rate of 0.05% of the wort volume. The wort inoculated with activated lager yeast was then transferred to a fermentation tank and primary fermented for 8 days at a temperature of 10°C and a pressure of 0.08 MPa. After the primary fermentation, the temperature was raised to 13°C and maintained for 2.5 days for diacetyl reduction. Subsequently, the temperature was lowered to 2°C and stored at low temperature for 3 weeks to complete the primary fermentation, yielding beer brewing liquor. The activated lager yeast was purchased from Vermandis Company.

[0050] Beer preparation

[0051] Mixing: Mix 15L of Camellia florets puree with 120L of beer stock evenly to obtain a mixed liquor;

[0052] Secondary fermentation: Activated lager yeast was added to the mixed wine at a volume of 0.02% of the mixed wine volume. The mixed wine inoculated with activated lager yeast was then transferred to a secondary fermentation tank and fermented for 7 days at a temperature of 12°C and a pressure of 0.04 MPa. The activated lager yeast was purchased from Vermandis Company.

[0053] Post-processing: The mixed beer liquid after fermentation is filtered using a 0.45μm membrane to remove impurities and yeast. After filtration, it is aseptically bottled and carbon dioxide is added until the carbon dioxide content is 0.55 vol%, thus obtaining beer.

[0054] The beer prepared in this embodiment is light golden in color, with a distinct aroma of camellia and malt. It is refreshing on the palate, full-bodied in the middle, and has a sweet aftertaste. The diacetyl content is 0.08 mg / L, and the flavonoid content is 120 mg / L.

[0055] Example 2

[0056] A method for preparing a camellia craft beer using lager as a base includes the following steps:

[0057] Preparation of Camellia chrysantha flower puree

[0058] A1. Select 8kg of fresh, intact, and disease-free Camellia japonica flowers as raw materials, rinse them with running water for 10 minutes to remove surface dust and other impurities, and then drain them.

[0059] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha flower particles, controlling the particle size to be 1mm.

[0060] A3. Put the golden camellia flower granules into the extraction tank, add 60% edible ethanol aqueous solution by volume, and extract at 60℃ for 6 hours. During the extraction process, stir at a constant speed of 150 rpm. After the extraction is completed, use a plate and frame filter to separate the solid and liquid, collect the liquid to obtain the extract, wherein the mass ratio of golden camellia flower granules to edible ethanol aqueous solution is 1:10.

[0061] A4. Transfer the extract into a vacuum concentration tank and concentrate it to 27L under reduced pressure at a temperature of 50℃ and a vacuum degree of 0.09MPa to obtain Camellia chrysantha flower puree.

[0062] Preparation of beer cooking wine

[0063] Malt grinding and saccharification: Select 90 kg of barley malt and 10 kg of wheat malt, mix them and grind them with a roller mill to obtain ground malt; add the ground malt and 450 L of water to the saccharification pot for segmented saccharification. The segmented saccharification is specifically carried out by heating the ground malt and water to 55℃ and holding for 40 min, then heating to 70℃ and holding for 90 min. During the segmented saccharification process, the mixture is stirred at a speed of 120 rpm.

[0064] Filtration and Boiling: After mashing, the wort and malt are obtained by filtration. The wort is collected and transferred to a boiling kettle and boiled for 90 minutes. Thirst hops are added 15 minutes after boiling, with the amount of bitter hops being 0.03% of the wort mass. Aroma hops are added 15 minutes before the end of boiling, with the amount of aroma hops being 0.08% of the wort mass. The final wort concentration is 14°P. Tsingtao hops are used for bitters and Cascade hops are used for aroma hops.

[0065] Cooling and oxygenation: Cool the boiled wort to 12°C and oxygenate the cooled wort so that the dissolved oxygen content in the wort reaches 10 mg / L;

[0066] Yeast inoculation and primary fermentation: Activated lager yeast was inoculated into the oxygenated wort at a rate of 0.07% of the wort volume. The wort inoculated with lager yeast was then transferred to a fermentation tank and primary fermented for 10 days at a temperature of 12°C and a pressure of 0.1 MPa. After the primary fermentation, the temperature was raised to 14°C and maintained for 3 days for diacetyl reduction. Subsequently, the temperature was lowered to 0°C and stored at low temperature for 4 weeks to complete the primary fermentation, yielding beer brewing liquor. The activated lager yeast was purchased from Angel Yeast Co., Ltd.

[0067] Beer preparation

[0068] Mixing: Mix 27L of Camellia florets puree with 270L of beer stock evenly to obtain a mixed liquor;

[0069] Secondary fermentation: Activated lager yeast is added to the mixed wine liquid at a volume of 0.03% of the mixed wine liquid. The mixed wine liquid inoculated with activated lager yeast is transferred to a secondary fermentation tank and fermented for 10 days at a temperature of 15℃ and a pressure of 0.05MPa. The activated lager yeast was purchased from Angel Yeast Co., Ltd.

[0070] Post-processing: The mixed beer liquid after fermentation is filtered using a 0.45μm membrane to remove impurities and yeast. After filtration, it is aseptically bottled and carbon dioxide is added until the carbon dioxide content is 0.60 vol%, thus obtaining beer.

[0071] The beer prepared in this embodiment has a prominent golden chrysanthemum flavor, a full body, a slightly bitter taste on the palate followed by a long-lasting sweet aftertaste, a diacetyl content of 0.09 mg / L, and a flavonoid content of 180 mg / L.

[0072] Example 3

[0073] A method for preparing a camellia-infused craft beer using ale as a base includes the following steps: preparing camellia rootstock.

[0074] A1. Select 3kg of fresh, intact, and pest-free golden camellia flowers as raw materials, rinse them with running water for 5 minutes to remove surface dust and other impurities, and then drain them.

[0075] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha granules, controlling the particle size to be 0.5mm;

[0076] A3. Place the golden camellia flower granules into an extraction tank, add a 50% (v / v) edible ethanol aqueous solution, and extract at 50°C for 4 hours. During the extraction process, stir at a constant speed of 100 rpm. After the extraction is completed, use a centrifuge to separate the solid and liquid components at a speed of 3000 rpm. Collect the liquid to obtain the extract, in which the mass ratio of golden camellia flower granules to edible ethanol aqueous solution is 1:8.

[0077] A4. Transfer the extract into a vacuum concentration tank and concentrate it to 8L under reduced pressure at a temperature of 40℃ and a vacuum degree of 0.08MPa to obtain Camellia chrysantha flower puree.

[0078] Preparation of beer cooking wine

[0079] Malt grinding and saccharification: Select 60 kg of barley malt and 40 kg of wheat malt, mix them and grind them with a roller mill to obtain ground malt; add the ground malt and 400 L of water to the saccharification pot for segmented saccharification. The segmented saccharification is specifically carried out by heating the ground malt and water to 45℃ and keeping it at that temperature for 30 min, then heating it to 65℃ and keeping it at that temperature for 60 min. During the segmented saccharification process, the mixture is stirred at a speed of 80 rpm.

[0080] Filtration and Boiling: After mashing, filter to obtain wort and malt. Collect the wort and transfer it to a boiling kettle to boil for 60 minutes. Add bittering hops 10 minutes after boiling, with the amount of bittering hops being 0.02% of the wort mass. Add aroma hops 10 minutes before the end of boiling, with the amount of aroma hops being 0.05% of the wort mass. The final wort concentration is 12°P. The aroma hops used are Cascade hops, and the bittering hops are Magnum hops.

[0081] Cooling and oxygenation: Cool the boiled wort to 18°C ​​and oxygenate the cooled wort so that the dissolved oxygen content in the wort reaches 8 mg / L.

[0082] Yeast inoculation and primary fermentation: Activated ale yeast is inoculated into the oxygenated wort at a rate of 0.05% of the wort volume. The wort inoculated with activated ale yeast is then transferred to a fermentation tank and primary fermented for 5 days at a temperature of 18°C ​​and a pressure of 0.03 MPa. After the primary fermentation, the temperature is raised to 22°C and maintained for 1 day for diacetyl reduction. The temperature is then lowered to 4°C and stored at low temperature for 1 week to complete the primary fermentation, yielding beer brewing liquor.

[0083] Beer preparation

[0084] Mixing: Mix 8L of Camellia florida original liquor with 72L of beer stock evenly to obtain a mixed liquor;

[0085] Secondary fermentation: Activated ale yeast is added to the mixed wine liquid at a volume of 0.02% of the mixed wine liquid volume. The mixed wine liquid inoculated with activated ale yeast is transferred to a secondary fermentation tank and fermented for 5 days at a temperature of 10℃ and a pressure of 0.03MPa to complete the secondary fermentation.

[0086] Post-processing: The mixed beer after fermentation is filtered using a 0.45μm membrane to remove impurities and yeast. After filtration, the beer is aseptically bottled and carbon dioxide is added until the carbon dioxide content is 0.5 vol%.

[0087] The beer prepared in this embodiment is golden in color, has a rich floral aroma, a prominent malt sweetness, a mellow taste, a distinct aftertaste, a diacetyl content of 0.07 mg / L, and a tea polyphenol content of 95 mg / L.

[0088] Example 4

[0089] A method for preparing a camellia-infused craft beer using ale as a base includes the following steps: preparing camellia rootstock.

[0090] A1. Select 4kg of fresh, intact, and disease-free Camellia japonica flowers as raw materials, rinse them with running water for 7 minutes to remove surface dust and other impurities, and then drain them.

[0091] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha granules, controlling the particle size to be 0.6mm;

[0092] A3. Place the golden camellia flower granules into an extraction tank, add a 50% (v / v) edible ethanol aqueous solution, and extract at 52°C for 4.5 hours. During the extraction process, stir at a constant speed of 110 rpm. After the extraction is completed, use a centrifuge to separate the solid and liquid components at a speed of 3000 rpm. Collect the liquid to obtain the extract, in which the mass ratio of golden camellia flower granules to edible ethanol aqueous solution is 1:8.5.

[0093] A4. Transfer the extract into a vacuum concentration tank and concentrate it to 11L under reduced pressure at a temperature of 42℃ and a vacuum degree of 0.082MPa to obtain Camellia chrysantha flower puree.

[0094] Preparation of beer cooking wine

[0095] Malt grinding and saccharification: Select 50 kg of barley malt and 30 kg of wheat malt, mix them and grind them with a roller mill to obtain ground malt; add the ground malt and 320 L of water to the saccharification pot for segmented saccharification. The segmented saccharification is specifically carried out by heating the ground malt and water to 48℃ and holding for 32 min, then heating to 66℃ and holding for 70 min. During the segmented saccharification process, the mixture is stirred at a speed of 90 rpm.

[0096] Filtration and Boiling: After mashing, filter to obtain wort and malt. Collect the wort and transfer it to a boiling kettle to boil for 70 minutes. Add bittering hops 11 minutes after boiling, with the amount of bittering hops being 0.02% of the wort mass. Add aroma hops 11 minutes before the end of boiling, with the amount of aroma hops being 0.06% of the wort mass. The final wort concentration is 10°P. The aroma hops used are Cascade hops, and the bittering hops are Magnum hops.

[0097] Cooling and oxygenation: Cool the boiled wort to 20°C and oxygenate the cooled wort so that the dissolved oxygen content in the wort reaches 9 mg / L;

[0098] Yeast inoculation and primary fermentation: Activated ale yeast is inoculated into the oxygenated wort at a rate of 0.06% of the wort volume. The wort inoculated with activated ale yeast is then transferred to a fermentation tank and primary fermented for 6 days at a temperature of 20°C and a pressure of 0.04 MPa. After the primary fermentation, the temperature is raised to 23°C and maintained for 1.5 days for diacetyl reduction. Subsequently, the temperature is lowered to 3°C and stored at low temperature for 1.5 weeks to complete the primary fermentation, yielding beer brewing liquor with an alcohol content not exceeding 3.5% vol.

[0099] Beer preparation

[0100] Mixing: Mix 11L of Camellia florida original liquor with 77L of beer stock evenly to obtain a mixed liquor;

[0101] Secondary fermentation: Activated ale yeast is added to the mixed wine liquid at a volume of 0.02% of the mixed wine liquid volume. The mixed wine liquid inoculated with activated ale yeast is transferred to a secondary fermentation tank and fermented for 6 days at a temperature of 13℃ and a pressure of 0.035MPa to complete the secondary fermentation.

[0102] Post-processing: The mixed beer liquid after fermentation is filtered using a 0.45μm membrane to remove impurities and yeast. After filtration, it is aseptically bottled and carbon dioxide is added until the carbon dioxide content is 0.52 vol%, thus obtaining beer.

[0103] The beer prepared in this embodiment has an alcohol content of 3.2% vol, a refreshing and smooth taste, a harmonious blend of floral and fruity aromas, a noticeable sweet aftertaste, and a tea polyphenol content of 85 mg / L, making it suitable for low-alcohol beer lovers.

[0104] Example 5

[0105] A method for preparing a camellia-infused craft beer using ale as a base includes the following steps: preparing camellia rootstock.

[0106] A1. Select 6kg of fresh, intact, disease-free, and highly mature Camellia chrysantha flowers as raw materials. Rinse them with running water for 9 minutes to remove surface dust and other impurities, drain them, and then refrigerate them at 4℃ for 12 hours.

[0107] A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha granules, controlling the particle size to be 0.9mm;

[0108] A3. Put the golden camellia flower granules into the extraction tank, add 58% edible ethanol aqueous solution, and extract at 58℃ for 5.5h. During the extraction process, stir at a constant speed of 130 rpm. After the extraction is completed, use a plate and frame filter press to separate the solid and liquid, collect the liquid to obtain the extract, wherein the mass ratio of golden camellia flower granules to edible ethanol aqueous solution is 1:9.5.

[0109] A4. Transfer the extract into a vacuum concentration tank and concentrate it to 19L under vacuum conditions of 48℃ and 0.088MPa to obtain Camellia chrysantha flower pulp. Let the Camellia chrysantha flower pulp stand at room temperature for 24 hours for later use.

[0110] Preparation of beer cooking wine

[0111] Malt grinding and saccharification: Select 85 kg of barley malt and 15 kg of wheat malt, mix them and grind them with a roller mill to obtain ground malt; add the ground malt and 425 L of water to the saccharification pot for segmented saccharification. The segmented saccharification is specifically carried out by heating the ground malt and water to 52℃ and holding for 30 min, then heating to 69℃ and holding for 90 min. During the segmented saccharification process, the mixture is stirred at a speed of 110 rpm.

[0112] Filtration and Boiling: After mashing, the wort and malt are obtained by filtration. The wort is collected and transferred to a boiling kettle and boiled for 85 minutes. Thirst hops are added 15 minutes after boiling, with the amount of bitter hops being 0.02% of the wort mass. Aroma hops are added 10 minutes before the end of boiling, with the amount of aroma hops being 0.09% of the wort mass. The final wort concentration is 13°P. The aroma hops used are West Chu hops, and the bitter hops used are Magnum hops.

[0113] Cooling and oxygenation: Cool the boiled wort to 18°C ​​and oxygenate the cooled wort to bring the dissolved oxygen content to 9.5 mg / L.

[0114] Yeast inoculation and primary fermentation: Activated ale yeast was inoculated into the oxygenated wort at a rate of 0.08% of the wort volume. The wort inoculated with activated ale yeast was then transferred to a fermentation tank and primary fermented for 9 days at a temperature of 18°C ​​and a pressure of 0.09 MPa. After primary fermentation, the temperature was raised to 22°C and maintained for 2-3 days to reduce diacetyl to below 0.1 mg / L. In this example, it was reduced to 0.08 mg / L. Subsequently, the temperature was lowered to 1°C and stored at low temperature for 6 weeks to complete the primary fermentation, yielding beer brewing liquor.

[0115] Beer preparation

[0116] Mixing: Mix 19L of Camellia florets puree with 171L of beer stock evenly to obtain a mixed liquor;

[0117] Secondary fermentation: Activated ale yeast is added to the mixed liquor at a rate of 0.02% of the mixed liquor volume. The mixed liquor inoculated with activated ale yeast is then transferred to a secondary fermentation tank, and aroma hops are added. Fermentation is then carried out for 9 days at a temperature of 14°C and a pressure of 0.045 MPa to complete the secondary fermentation. The amount of aroma hops added is 1-3 times the total amount of bitter and aroma hops added in the preparation of beer cooking liquor, that is, the specific amount is 0.1-0.3% of the wort volume. In this embodiment, the amount of aroma hops added is 0.2 times the total amount of bitter and aroma hops added in the preparation of beer cooking liquor. The aroma hops used are Xichu hops.

[0118] Post-processing: The mixed liquor after fermentation is filtered using a 0.45μm membrane to remove impurities and yeast. After filtration, it is transferred to oak barrels for aging for 1 month to develop aroma. Then, it is aseptically bottled and carbon dioxide is added until the carbon dioxide content reaches 0.58 vol%, thus obtaining beer.

[0119] The beer prepared in this embodiment has a deep color and aromas of camellia, malt, and oak barrel aging. It has a mellow and smooth taste with a long-lasting aftertaste. The flavonoid content is 155 mg / L and the diacetyl content is 0.08 mg / L. The flavor remains stable after 12 months of storage and is suitable for long-term storage.

[0120] 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 preparing a craft beer using golden camellia, characterized in that, Includes the following steps: Preparation of Camellia chrysantha flower puree; To prepare beer brewing liquor, barley malt and wheat malt are mixed and crushed according to the mass ratio required for the beer style. The crushed barley malt and wheat malt are then added to a mashing pot with water in a certain proportion for staged mashing. After mashing, the liquor is filtered to obtain wort. When the wort is boiled, bitter hops and aroma hops are added in stages. After boiling, the liquor is cooled and aerated, and then activated yeast is inoculated for primary fermentation to obtain beer brewing liquor. The primary fermentation includes primary fermentation, diacetyl reduction and low-temperature post-fermentation in sequence. To prepare beer, the original brew of Camellia chrysantha is mixed with beer broth to obtain a mixed brew. The mixed brew undergoes a second fermentation, and after fermentation, it is post-processed to obtain beer. The preparation of Camellia chrysantha flower puree includes the following steps: A1. Select fresh golden camellia flowers as raw materials and rinse them with clean water; A2. Crush the rinsed Camellia chrysantha flowers into Camellia chrysantha flower particles with a particle size of 0.5~1mm; A3. The golden camellia flower granules were extracted with an aqueous solution of edible ethanol. After the extraction was completed, solid-liquid separation was performed to obtain the extract. A4. Concentrate the extract under reduced pressure to obtain Camellia chrysantha flower puree.

2. The method for preparing a camellia-infused craft beer according to claim 1, characterized in that, In step A3, the extract used for extracting Camellia chrysantha granules is an aqueous solution of edible ethanol with a volume fraction of 50% to 60%; the mass ratio of Camellia chrysantha granules to the extracting solvent is 1:8 to 1:10; the extraction temperature is 50 to 60°C, the extraction time is 4 to 6 hours, and the mixture is stirred at a constant speed of 100 to 150 rpm during the extraction process; in step A4, the conditions for vacuum concentration are a temperature of 40 to 50°C, a vacuum degree of 0.08 to 0.09 MPa, and concentration to 1 / 3 to 1 / 2 of the original extract volume.

3. The method for preparing a camellia-infused craft beer according to claim 1, characterized in that, In A1, the washing time for Camellia chrysantha is 5-10 minutes, and the Camellia chrysantha is washed with running clean water.

4. The method for preparing a camellia craft beer according to claim 1, characterized in that: In the preparation of beer malt liquor, the segmented saccharification process is as follows: first, the mixture of crushed barley malt, wheat malt and water is heated to 45-55°C and kept at that temperature for 30-40 minutes, then heated to 65-70°C and kept at that temperature for 60-90 minutes; during the saccharification process, the mixture is stirred at a speed of 80-120 rpm.

5. The method for preparing a camellia-infused craft beer according to claim 1, characterized in that, In the preparation of the beer cooking wine, the wort is boiled for 60-90 minutes. In the initial stage of boiling, bitter hops of 0.02%-0.03% of the wort mass are added; in the later stage of boiling, aroma hops of 0.06%-0.1% of the wort mass are added; after the wort is boiled, the concentration of the wort is 10-14°P.

6. The method for preparing a camellia-infused craft beer according to claim 1, characterized in that: In the preparation of the beer cooking wine, the beer style is either ale or lager. The specific conditions for diacetyl reduction in lager beer are: raising the fermentation temperature to 12-14℃ and maintaining it for 2-3 days, ultimately reducing the diacetyl content in the beer to below 0.1 mg / L; the specific conditions for diacetyl reduction in ale beer are: raising the fermentation temperature to 20-22℃ and maintaining it for 1-3 days, ultimately reducing the diacetyl content in the beer to below 0.1 mg / L.

7. The method for preparing a camellia craft beer according to claim 1, characterized in that: The volume ratio of Camellia chrysantha syrup to beer broth in the mixed liquor is 1:5 to 1:10; the yeast inoculation amount for secondary fermentation is 0.02% to 0.1% of the volume of the mixed liquor, the fermentation temperature is 10 to 15℃, the fermentation pressure is 0.03 to 0.05 MPa, and the fermentation time is 5 to 10 days.

8. The method for preparing a camellia craft beer according to claim 1, characterized in that: The post-processing includes membrane filtration and aseptic filling. The membrane filtration uses membrane filtration technology with a filtration accuracy of 0.45μm. During aseptic filling, carbon dioxide is introduced to control the carbon dioxide content in the beer to 0.5~0.6 vol.

9. The method for preparing a camellia craft beer according to claim 6, characterized in that: The beer feedstock is lager beer feedstock, and in its primary fermentation: the mass ratio of barley malt to wheat malt is 8:2~9:1; the primary fermentation temperature is 10~12℃, the fermentation pressure is 0.08~0.1MPa; the diacetyl reduction temperature is 13~14℃; the secondary fermentation time is 3~4 weeks; the secondary fermentation temperature is 12~15℃, and the fermentation pressure is 0.04~0.05MPa. The beer feedstock is ale beer feedstock, and in its primary fermentation: the mass ratio of barley malt to wheat malt is 6:4~8.5:1.5; the primary fermentation temperature is 18~20℃, the fermentation pressure is 0.03~0.04MPa; the diacetyl reduction temperature is 22~23℃; the secondary fermentation time is 1~1.5 weeks; the secondary fermentation temperature is 10~14℃, and the fermentation pressure is 0.03~0.045MPa.

10. The method for preparing a camellia-infused craft beer according to claim 8, characterized in that: When preparing beer, aroma hops are added during the secondary fermentation process, and the amount of aroma hops added during the secondary fermentation process is 1 to 3 times the total amount of bitter and aroma hops added in the beer preparation liquor; after the secondary fermentation is completed, the mixed liquor is filtered through a membrane and then transferred to oak barrels for aging to impart aroma. After aging, the beer is aseptically bottled to obtain beer.