Pickled mustard (craft) beer and production process

Abstract

The application discloses pickled mustard (craft) beer and a production process, and belongs to the technical field of beer processing. The application takes water, barley malt, wheat malt, air-dried pickled mustard, hops and beer yeast as raw materials, and realizes stable fusion of the pickled mustard flavor and the beer fermentation system, controllable salt content and balanced flavor through pickled mustard cleaning, warm water soaking and desalination, airing, crushing and juice extraction, dilution and salt adjustment, high-temperature sterilization, mixing with malt wort after malt saccharification and wort boiling and cooling, addition of yeast for main fermentation and tank sealing and fusion fermentation, centrifugation, filtration, filling and pasteurization.

Description

Technical Field

[0001] This invention relates to the field of beer processing technology, and more specifically, to a pickled mustard tuber (craft beer) and its production process. Background Technology

[0002] Craft beer is popular in the market for its rich flavor and full-bodied taste. Traditional craft beer uses malt, hops, yeast, and water as its basic ingredients. Pickled mustard greens are a specialty fermented vegetable product with a unique and delicious flavor, but directly using them in beer fermentation presents problems such as excessive salt content, unstable flavor, and poor compatibility with the fermentation system, resulting in significant fluctuations in product taste and hindering large-scale production. Currently, there is no mature process for producing pickled mustard green craft beer by co-fermenting it with wort after standardized desalting, salting, and sterilization of the pickled mustard green juice.

[0003] Therefore, there is an urgent need for a pickled mustard tuber (craft beer) and its production process to solve the above problems. Summary of the Invention

[0004] In view of the problems in the related technologies, the present invention proposes a pickled mustard tuber (craft beer) and its production process to overcome the above-mentioned technical problems existing in the existing related technologies.

[0005] Therefore, the specific technical solution adopted by the present invention is as follows: A production process for pickled mustard tuber (craft) beer includes the following steps: SI. Pre-treatment and desalting of pickled mustard tuber: Take whole air-dried pickled mustard tuber raw material, rinse with cold water for 5-10 minutes, drain, soak in 30-40℃ warm water for 20-30 minutes, take it out and air dry for 20-30 minutes. The purpose of this process is to remove the salt from the pickled mustard tuber and maintain its freshness. S2. Pickled mustard tuber juice extraction: Crush and press the desalted pickled mustard tuber to extract juice, then dilute it with purified water at a 1:1 ratio, controlling the salt content of the pickled mustard tuber juice to 2-3 degrees. S3. Sterilization of pickled mustard juice: Heat the desalted pickled mustard juice to 80-90 degrees Celsius for sterilization; S4. Malt saccharification: After pulverizing barley malt (dried) and wheat malt, mix them at a material-to-water ratio of 1:4, i.e., malt powder and hot water. Then, put the mixture into the saccharification pot and control the temperature step by step. During the protein resting stage, the temperature is 50-55°C for 30-60 minutes to allow the proteases to break down the protein into amino acids. After the saccharification stage is completed, the wort is filtered and the lees are washed to separate the lees solids and clarify the wort. The lees are washed with hot water to recover the residual sugars. S5. Boiling and cooling of wort: Boil the wort for 60-90 minutes to sterilize, inactivate enzymes, coagulate proteins, concentrate the wort, add hops, and then cool. S6. Fermentation: The key stage in turning wort into beer. Cooled wort is pumped into fermentation tanks, and pickled vegetable juice is transferred to fermentation tanks. Beer yeast is added, and primary fermentation is carried out at 18-24°C for 3-7 days (when alcohol begins to be produced). After cooling and sealing the tanks, slow fermentation is carried out for 10-15 days to allow them to ferment and blend together, so as to achieve a unique taste that combines the aromas of barley malt, wheat malt, hops, yeast lipids, and the pure aroma of pickled vegetables. S7. Bottling process: After fermentation and maturation, the yeast is separated by centrifugation, the residue is removed by filtration, and the product is bottled and pasteurized to obtain pickled mustard tuber craft beer.

[0006] As a further aspect of the invention, the volume ratio of warm water in SI to the mass ratio of pickled mustard tuber raw material is 1L:1kg.

[0007] As a further aspect of the invention, a small industrial pulp separator is used in S2 for crushing and pressing to extract juice.

[0008] As a further aspect of the invention, in S6, the pickled mustard juice is quantitatively delivered to the fermentation tank via a suction pump and mixed with wort.

[0009] This invention also provides a pickled mustard tuber (craft beer) with raw materials including water, barley malt, wheat malt, pickled mustard tuber, hops, and brewer's yeast.

[0010] The beneficial effects of this invention are as follows: Using warm water desalination and quantitative salt adjustment, the salt content of the pickled mustard green juice is stabilized, avoiding abnormal fermentation. The pickled mustard green juice is first sterilized and then co-fermented, resulting in a natural blend of flavors without any off-flavors or abrupt changes. Standardized process parameters ensure stable product quality, making it suitable for large-scale production. The product combines the rich aroma of malt with the fresh taste of pickled mustard greens, creating a unique flavor and expanding the craft beer market. Detailed Implementation

[0011] To further illustrate the various embodiments and to explain the operating principles of the embodiments in conjunction with the relevant descriptions in the specification, those skilled in the art should be able to understand other possible implementation methods and the advantages of the present invention by referring to these contents.

[0012] According to an embodiment of the present invention, a pickled mustard tuber (craft beer) and its production process are provided, including the following steps: SI. Pre-treatment and desalting of pickled mustard tuber: Take whole air-dried pickled mustard tuber raw material, rinse with cold water for 5-10 minutes, drain, soak in 30-40℃ warm water for 20-30 minutes, take it out and air dry for 20-30 minutes. The purpose of this process is to remove the salt from the pickled mustard tuber and maintain its freshness. S2. Pickled mustard tuber juice extraction: Crush and press the desalted pickled mustard tuber to extract juice, then dilute it with purified water at a 1:1 ratio, controlling the salt content of the pickled mustard tuber juice to 2-3 degrees. S3. Sterilization of pickled mustard juice: Heat the desalted pickled mustard juice to 80-90 degrees Celsius for sterilization; S4. Malt saccharification: After pulverizing barley malt (dried) and wheat malt, mix them at a material-to-water ratio of 1:4, i.e., malt powder and hot water. Then, put the mixture into the saccharification pot and control the temperature step by step. During the protein resting stage, the temperature is 50-55°C for 30-60 minutes to allow the proteases to break down the protein into amino acids. After the saccharification stage is completed, the wort is filtered and the lees are washed to separate the lees solids and clarify the wort. The lees are washed with hot water to recover the residual sugars. S5. Boiling and cooling of wort: Boil the wort for 60-90 minutes to sterilize, inactivate enzymes, coagulate proteins, concentrate the wort, add hops, and then cool. S6. Fermentation: The key stage in turning wort into beer. Cooled wort is pumped into fermentation tanks, and pickled vegetable juice is transferred to fermentation tanks. Beer yeast is added, and primary fermentation is carried out at 18-24°C for 3-7 days (when alcohol begins to be produced). After cooling and sealing the tanks, slow fermentation is carried out for 10-15 days to allow them to ferment and blend together, so as to achieve a unique taste that combines the aromas of barley malt, wheat malt, hops, yeast lipids, and the pure aroma of pickled vegetables. S7. Bottling process: After fermentation and maturation, the yeast is separated by centrifugation, the residue is removed by filtration, and the product is bottled and pasteurized to obtain pickled mustard tuber craft beer.

[0013] The ratio of the volume of warm water to the mass of pickled mustard tuber raw material in SI is 1L:1kg.

[0014] In S2, a small industrial pulp and residue separator is used for crushing and pressing to extract juice.

[0015] In S6, the pickled mustard juice is metered and pumped into the fermentation tank to mix with the wort.

[0016] This invention also provides a pickled mustard tuber (craft beer) with raw materials including water, barley malt, wheat malt, pickled mustard tuber, hops, and brewer's yeast.

[0017] Example 1 I. Pre-treatment and desalting of pickled mustard tuber; Take 400 jin of air-dried and dehydrated pickled mustard tubers, rinse them with room temperature tap water for 5-10 minutes to remove surface mud, impurities and floating salt; after rinsing, drain them for 5 minutes.

[0018] After draining, soak the pickled mustard tubers in 400L of warm water at 35℃ for 25 minutes to initially desalinate them. After soaking, take them out and place them in a well-ventilated and clean environment to air dry for 25 minutes to further remove surface moisture and excess salt, while retaining the fresh and fragrant flavor of the pickled mustard tubers.

[0019] II. Juice extraction and salt control of pickled mustard tuber; The dried pickled mustard tubers are fed into a small industrial pulp and residue separator, where they are crushed and pressed to separate the mustard tuber residue from the original juice.

[0020] Add purified water to the pickled mustard tuber juice at a 1:1 volume ratio, stir well, dilute, and test the salt content. Control the salt content at 2.5 to suit the beer fermentation environment.

[0021] 3. Pickled mustard juice sterilizes; The prepared pickled mustard juice is pumped into a sterilization tank, heated to 85°C and kept warm for 10 minutes to complete the sterilization process, killing off miscellaneous bacteria and harmful microorganisms to avoid affecting subsequent beer fermentation; after sterilization, it is cooled to room temperature for later use.

[0022] IV. Malt grinding and saccharification; Take dried barley malt and wheat malt, mix them according to the production ratio, and then send them to a pulverizer for grinding; mix the malt powder with hot water at a material-to-water ratio of 1:4 and send it to a saccharification pot.

[0023] Turn on the temperature control system and maintain it at 52°C for 45 minutes to allow the maltase to fully break down the protein into amino acids, thus improving the beer's taste and foam performance.

[0024] After the protein resting period, the saccharification process is carried out by heating according to the conventional saccharification process. After saccharification, the wort is filtered and washed with hot water to separate the wasps and obtain clear wort.

[0025] 5. Boiling the wort and adding hops; The clarified wort is sent to a boiling kettle and boiled at atmospheric pressure for 75 minutes to achieve sterilization, enzyme inactivation, protein flocculation, and wort concentration; hops are added in the middle and late stages of boiling to give the beer bitterness and aroma.

[0026] After boiling, quickly cool the wort to the fermentation temperature.

[0027] VI. Ferment the pickled mustard greens juice and wort together; The cooled wort is pumped into a clean fermentation tank; the pre-treated pickled vegetable juice is metered into the fermentation tank through pipes and a suction pump and thoroughly mixed with the wort.

[0028] Add beer-specific yeast to the mixture and start primary fermentation: control the temperature at 20℃, primary fermentation for 5 days, the wort gradually turns into beer and produces alcohol.

[0029] After the primary fermentation is completed, the temperature is lowered and the container is sealed to enter the fusion fermentation stage. The fermentation is maintained at a low temperature for 12 days to fully integrate the aroma of malt, hops, yeast esters and pickled mustard tuber, resulting in a harmonious taste.

[0030] VII. Finished Product Processing and Filling; After fermentation, the beer is sent to a centrifuge to separate the yeast, and then filtered to remove tiny particles and residues, resulting in clarified pickled mustard tuber craft beer.

[0031] Clarified beer is transported through pipelines to a fully automated bottling line for filling and capping. After bottling, it undergoes pasteurization, followed by cooling, labeling, packaging, and warehousing to obtain the finished pickled mustard tuber (craft beer).

[0032] Example 2 Take 400 jin of dehydrated pickled mustard tubers, wash them in cold water for 8 minutes, soak them in 400L of 38℃ warm water for 22 minutes, and then sun-dry them for 28 minutes. This process results in a gentler desalting process and a more prominent umami flavor.

[0033] After the pulp and residue separator extracts the juice, it is diluted with purified water at a 1:1 ratio to adjust the salt content to 2.2°, resulting in a milder flavor.

[0034] The pickled mustard juice is kept at 88℃ for 8 minutes to sterilize it, which quickly sterilizes it and reduces flavor loss.

[0035] With a malt-to-water ratio of 1:4 and a 50-minute protein rest at 53°C, the amino acids are more abundant, resulting in a richer and more mellow spirit.

[0036] Boil the wort for 80 minutes, and add the hops in two batches for a more layered aroma.

[0037] The primary fermentation is carried out at 22℃ for 4 days, followed by sealed fermentation for 13 days, resulting in a more complete flavor fusion.

[0038] After centrifugation, filtration, bottling, and pasteurization, a fragrant and flavorful pickled mustard tuber craft beer is obtained.

[0039] Example 3 400 jin of pickled mustard tuber: wash for 10 minutes, soak in 30℃ warm water for 30 minutes, and sun-dry for 30 minutes to remove salt more thoroughly.

[0040] After dilution, the salt content of the pickled mustard tuber juice is controlled at 2.0°, resulting in a more refreshing taste.

[0041] Sterilize the pickled mustard juice at 80℃ for 12 minutes.

[0042] The protein rests at 55°C for 30 minutes, resulting in a drier wine.

[0043] Boil the wort for 60 minutes, then add a small amount of hops.

[0044] Primary fermentation at 18℃ for 7 days, followed by sealed fermentation for 15 days.

[0045] Post-processing and bottling yield a low-salt, refreshing craft beer with a distinct pickled mustard tuber aroma.

[0046] This invention employs warm water desalination and quantitative salt adjustment to stabilize the salt content of pickled mustard green juice and avoid abnormal fermentation. The pickled mustard green juice is first sterilized and then co-fermented, resulting in a natural and harmonious flavor without any off-flavors or abrupt changes. The standardized process parameters ensure stable product quality, making it suitable for large-scale production. The product combines the rich aroma of malt with the fresh taste of pickled mustard greens, creating a unique flavor and expanding the craft beer market.

[0047] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A production process for pickled mustard tuber (craft) beer, characterized in that, Includes the following steps: SI. Pre-treatment and desalting of pickled mustard tuber: Take whole air-dried pickled mustard tuber raw material, rinse with cold water for 5-10 minutes, drain, soak in 30-40℃ warm water for 20-30 minutes, take it out and sun-dry for 20-30 minutes; S2. Pickled mustard tuber juice extraction: Crush and press the desalted pickled mustard tuber to extract juice, then dilute it with purified water at a 1:1 ratio, controlling the salt content of the pickled mustard tuber juice to 2-3 degrees. S3. Sterilization of pickled mustard juice: Heat the diluted pickled mustard juice to 80–90℃ for sterilization; S4. Malt saccharification: Barley malt and wheat malt are crushed and mixed at a material-to-water ratio of 1:

4. The protein is allowed to rest at 50–55℃ for 30–60 minutes. After saccharification, filtration and washing, clear wort is obtained. S5. Boiling and Cooling the Wort: Boil the wort for 60–90 minutes, add hops, and then cool. S6. Fermentation: Cool the wort and pump it into the fermentation tank. Add the processed pickled vegetable juice and beer yeast. Main fermentation at 18–24℃ for 3–7 days. After cooling and sealing the tank, blend fermentation for 10–15 days. S7. Bottling process: After fermentation and maturation, the yeast is separated by centrifugation, the residue is removed by filtration, and the product is bottled and pasteurized to obtain pickled mustard tuber craft beer.

2. The production process of pickled mustard tuber (craft) beer according to claim 1, characterized in that, The ratio of the volume of warm water to the mass of pickled mustard tuber raw material in SI is 1L:1kg.

3. The production process of pickled mustard tuber (craft) beer according to claim 1, characterized in that, In S2, a small industrial pulp and residue separator is used for crushing and pressing to extract juice.

4. The production process of pickled mustard tuber (craft) beer according to claim 1, characterized in that, In S6, the pickled mustard juice is metered and pumped into the fermentation tank to mix with the wort.

5. A pickled mustard tuber (craft) beer, characterized in that, The product is prepared by the production process described in any one of claims 1–4, and the raw materials include water, barley malt, wheat malt, pickled mustard tuber, hops, and brewer's yeast.