Ganoderma lucidum fine beer and preparation method thereof

Abstract

The present application discloses a ganoderma lucidum fine-brewed beer and a preparation method thereof, and relates to the technical field of beer brewing. The beer is prepared from malt, wheat malt, oatmeal and the like as basic cereal raw materials, and ganoderma lucidum and osmanthus as natural flavoring raw materials, through a high-temperature saccharification and fermentation gradient synergistic flavoring process. The beer has the characteristics of malt, osmanthus and ganoderma lucidum, and has fine and long-lasting foam without obvious bitterness. The present application solves the problems of easy loss of active ingredients, uncoordinated flavor and easy precipitation of the beer body in the existing herbal beer, realizes the innovative integration of traditional fine-brewed beer and oriental herbal raw materials, and has a wide market application prospect.

Description

Technical Field

[0001] This invention relates to the field of beer brewing technology, and in particular to a craft beer with added Ganoderma lucidum and osmanthus and its preparation method. Background Technology

[0002] Craft beer, with its rich flavor profile and personalized product positioning, has become an important development direction in the beer market. In recent years, with the increasing health awareness of consumers, incorporating medicinal and edible ingredients into craft beer has become a hot topic of innovation in the industry. Ganoderma lucidum, a traditional medicinal and edible plant, contains various active ingredients such as polysaccharides and triterpenoids, which have immunomodulatory and antioxidant effects; osmanthus has a sweet natural aroma that can effectively improve the flavor of the beer.

[0003] Currently, herbal craft beer still faces many technical bottlenecks in the market: 1. Improper selection of herbal raw materials: Selecting unsuitable herbal raw materials not only fails to meet the relevant requirements of food and medicine being of the same origin, but also results in a lack of harmony in terms of function and flavor; 2. Poor flavor harmony: Improper timing of adding Ganoderma lucidum and osmanthus can easily lead to loss of aroma or burnt taste, which cannot be balanced with malt aroma and hop aroma. Some products may even have obvious grassy or off-flavors. 3. Insufficient beer stability: The addition of herbal ingredients can easily lead to turbidity and sedimentation in the beer. In addition, under conventional processes, yeast and herbal components are prone to react, affecting the shelf life and drinking experience of the beer. 4. Poor process adaptability: Existing craft brewing processes have not been optimized for the characteristics of herbal raw materials, and cannot simultaneously achieve the preservation of active ingredients, flavor harmony and body stability.

[0004] 5. Unstable physicochemical properties: The existing herbal beer technology is unstable, and the total acidity is prone to being too high or unstable.

[0005] Therefore, developing a craft beer with suitable herbal ingredients, a harmonious and balanced flavor, and stable body and related indicators, as well as its preparation method, has significant technological value and market prospects. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the present invention provides a Ganoderma lucidum craft beer and its preparation method, which aims to solve the problems of easy loss of active ingredients, uncoordinated flavors and poor beer stability of existing herbal beers, achieve efficient preservation of Ganoderma lucidum active ingredients and the integration of multiple flavor layers, and at the same time ensure the stability of beer and drinking experience.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A craft beer made with Ganoderma lucidum, by weight, contains the following ingredients: 90-100 parts barley malt, 10-20 parts wheat malt, and oats. The ingredients are: 5-10 parts oatmeal, 1-5 parts Yongshuntai Crystallized Malt No. 3, 1-5 parts Weiyeman Munich Caramel No. 2, 1-5 parts Weiyeman Kara Caramel Malt, 1-5 parts Weiyeman Light Caramel Malt, 0.3-1 part Ganoderma lucidum extract, 0.3-0.5 parts dried osmanthus, 0.5-1 part hops, and 0.02-0.05 parts brewing yeast. The weight ratio of brewing water to the total weight of barley malt, wheat malt, oatmeal, Yongshuntai Crystallized Malt No. 3, Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, and Weiyeman Light Caramel Malt is 1:4 to 1:6.

[0008] Preferably, the Ganoderma lucidum craft beer, by weight, comprises: 90-100 parts barley malt and 10 parts wheat malt. The ingredients include: 5-6 parts oatmeal, 1-2 parts Yongshuntai Crystallized Malt No. 3, 1-2 parts Weiyeman Munich Caramel No. 2, 1-2 parts Weiyeman Kara Caramel Malt, 1 part Weiyeman Light Caramel Malt, 0.3-0.4 parts Ganoderma lucidum extract, 0.3 parts dried osmanthus, 0.5 parts hops, and 0.02 parts brewing yeast. The weight ratio of brewing water to the total weight of barley malt, wheat malt, oatmeal, Yongshuntai Crystallized Malt No. 3, Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, and Weiyeman Light Caramel Malt is 1:4 to 1:6.

[0009] Preferably, the original wort concentration of the beer is 11.4°P - 11.6°P, and the alcohol content is ≥4.1% vol.

[0010] Preferably, the preparation method of the Ganoderma lucidum extract is as follows: after crushing the Ganoderma lucidum fruiting body, pass it through a 20-40 mesh sieve, add 5-10 times its weight of warm water at 50-60℃, and extract twice, each time for 1-2 hours. After combining the extracts, concentrate them under reduced pressure at 50-60℃ and -0.08~-0.09MPa until the solid content is 10-15%, thus obtaining the Ganoderma lucidum extract. This process can retain the active ingredients of Ganoderma lucidum to the greatest extent.

[0011] Preferably, the dried osmanthus flowers undergo a low-temperature baking pretreatment, specifically by baking the dried osmanthus flowers at 35-45℃ for 20-40 minutes, with the moisture content controlled at 5-8%. This treatment can improve the stability of the osmanthus aroma and prevent the aroma from being lost rapidly during boiling.

[0012] The present invention also provides a method for preparing the above-mentioned Ganoderma lucidum craft beer, comprising the following steps: S1 Raw material pretreatment: Barley malt, wheat malt, oat flakes, Yongshuntai Crystallized Malt No. 3, Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, and Weiyeman Light Caramel Malt are crushed separately with the roller gap controlled at 0.5-0.6mm and passed through a 20-40 mesh sieve for later use. Controlling the degree of crushing ensures saccharification efficiency while avoiding filtration difficulties. Preparation of Ganoderma lucidum extract: Prepare Ganoderma lucidum extract according to the above method and set aside; Osmanthus pretreatment: Bake dried osmanthus flowers at 35-45℃ for 20-40 minutes, controlling the moisture content to 5-8%, and set aside.

[0013] S2 Saccharification Process: Take the crushed grain raw materials according to the ratio and mix them with brewing water at a weight ratio of 1:4 to 1:6. After stirring evenly, carry out gradient heat preservation saccharification: keep at 50-60℃ for 20-30 minutes to achieve protein decomposition; then raise the temperature to 67℃ and keep at 70 minutes to achieve the main starch saccharification; after passing the iodine test, raise the temperature to 78℃ and keep at 78℃ for 20 minutes to achieve the gelatinization and saccharification of the remaining starch. Filter using a filter tank to obtain clear wort.

[0014] Gradient saccharification can optimize the sugar composition of wort, enhancing the body and fermentation stability of the spirit.

[0015] S3 Wort Boiling and Flavoring: Heat the wort to a boil and maintain boiling for 60-90 minutes. Add hops in several batches. (1) In the early stage of boiling (within 5 minutes after boiling): add 40-60% of the total amount of hops to provide basic bitterness; (2) 5-15 minutes before the end of boiling: add the remaining hops and the pretreated Ganoderma lucidum extract; (3) After boiling: add the pre-treated dried osmanthus flowers, turn off the heat and quickly cool to 18-22℃ to enhance the aroma. This process allows for the layered release of hop bitterness and aroma, while preventing excessive volatilization of osmanthus aroma at high temperatures, thus achieving an initial fusion of malt aroma, hop aroma, and osmanthus aroma.

[0016] S4 Primary Fermentation: Inoculate the cooled wort with brewer's yeast at a rate of 0.02-0.05% of the wort weight. Seal and ferment at 18-22°C for 7-10 days. End primary fermentation when the sugar content of the fermentation liquid drops to 4-4.5°P. This fermentation temperature ensures normal yeast metabolism while avoiding flavor degradation caused by excessively high temperatures.

[0017] S5 Secondary Maturation and Bottling: The fermented liquid after primary fermentation is transferred to maturation tanks, stirred evenly, and matured for 14-21 days under sealed conditions at 0-4℃. After filtration, sterilization, and bottling, the finished Ganoderma lucidum craft beer is obtained. The Ganoderma lucidum extract is added 10 minutes before the end of boiling to avoid damage to active ingredients from continuous high temperatures, while also promoting flavor integration and precipitation, thus improving beer stability.

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. High retention rate of Ganoderma lucidum active ingredients: This invention uses Ganoderma lucidum extract added in the later stage of boiling, which improves the retention rate of active ingredients by more than 50% compared with the conventional process of adding immediately after boiling. At the same time, it reduces the release of bitter substances from Ganoderma lucidum, and the wine has no obvious bitter taste. Osmanthus is added in the swirling stage, and the aroma is locked at low temperature, resulting in a clear and non-pungent aroma and a smooth taste. 2. Harmonious and balanced flavor layers: The wort flavor is optimized through gradient saccharification process, combined with multiple hop additions and osmanthus addition process, which achieves a layered fusion of malt aroma, hop aroma, osmanthus aroma and Ganoderma lucidum herbal aroma, resulting in a rich and harmonious aroma of beer without any off-flavors; 3. Significantly improved wine stability: The mature process promotes the precipitation of proteins and yeast in the wine, resulting in a clear and transparent wine after filtration. It shows no obvious turbidity or sediment after being stored at room temperature for 3 months, and has a shelf life of up to 18 months. It has strong process adaptability and is easy to industrialize. 4. Proper control of total acidity: By adding Ganoderma lucidum active ingredients, optimizing the saccharification route, and inhibiting the production of acid by miscellaneous bacteria, the total acidity of the finished product is significantly reduced, resulting in a smooth taste without sourness.

[0019] 5. Excellent drinking experience: Original wort concentration 11.5°P, alcohol content ≥4.1% vol, full-bodied and smooth, with fine and long-lasting foam, combining functionality and drinkingability, suitable for mass consumption. Detailed Implementation

[0020] The present invention will be further described in detail below with reference to specific embodiments. The following embodiments are merely illustrative and do not constitute a limitation on the scope of protection of the present invention.

[0021] Yongshuntai Crystallized Malt No. 3 (purchased from Yuehai Yongshuntai (Changle) Malt Co., Ltd.), Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, Weiyeman Light Caramel Malt (purchased from Barthas (Beijing) Trading Co., Ltd.) Example 1

[0022] Raw material ratio (by weight): 90 parts barley malt, 10 parts wheat malt, 5 parts oat flakes, 1 part Yongshuntai Crystallized Malt No. 3, 1 part Weiyeman Munich Caramel No. 2, 1 part Weiyeman Kara Caramel Malt, 1 part Weiyeman Light Caramel Malt, 0.4 parts Ganoderma lucidum extract, 0.3 parts dried osmanthus, 0.5 parts hops, 0.02 parts brewer's yeast.

[0023] Preparation steps: Raw material pretreatment: (1) Grain grinding: Barley malt, wheat malt, oat flakes, Yongshuntai crystallized malt No. 3, Weiyeman Munich caramel malt No. 2, Weiyeman Kara caramel malt, and Weiyeman light caramel malt are ground separately, with the roller gap controlled at 0.5-0.6mm, and passed through a 20-40 mesh sieve for later use; (2) Preparation of Ganoderma lucidum extract: After crushing the fruiting body of Ganoderma lucidum, pass it through a 20-40 mesh sieve, add 5-10 times its weight of warm water at 50-60℃, and extract twice, each time for 1-2 hours. After combining the extracts, concentrate under reduced pressure at 50-60℃ and -0.08~-0.09MPa until the solid content is 10-15%, and then obtain Ganoderma lucidum extract. (3) Osmanthus pretreatment: Dried osmanthus flowers were baked at 40℃ for 30 minutes, and the moisture content was controlled at 6%.

[0024] (4) Saccharification: Take 90 parts of crushed barley malt, 10 parts of wheat malt, 5 parts of oat flakes, 1 part of Yongshuntai Crystallized Malt No. 3, 1 part of Weiyeman Munich Caramel No. 2, 1 part of Weiyeman Kara Caramel Malt, and 1 part of Weiyeman Light Caramel Malt according to the proportion, and mix them with brewing water at a material-liquid ratio of 1:4 to 1:6. After stirring evenly, carry out gradient heat preservation saccharification: keep warm at 50-60℃ for 20-30 minutes to achieve protein decomposition; then raise the temperature to 67℃ and keep warm for 70 minutes to achieve the main saccharification of starch; after the iodine test is qualified, raise the temperature; raise the temperature to 78℃ and keep warm for 20 minutes to achieve the gelatinization and saccharification of the remaining starch; then stop the saccharification and filter it in a filter tank to obtain clear wort.

[0025] (5) Boiling and aroma enhancement: Boil the wort for 70 minutes, and add hops and dried osmanthus in multiple batches: add 50% at the beginning (0 minutes), and add the remaining hops and 2% of the weight of the pretreated wort extract 10 minutes before the end; after boiling: add the pretreated dried osmanthus, turn off the heat and cool quickly to 18-22℃ to enhance the aroma.

[0026] (6) Primary fermentation: Inoculate with yeast and ferment at 20°C for 8 days. The fermentation ends when the sugar content drops to 4.5°P.

[0027] (7) Secondary maturation: Mature at 2℃ for 18 days, filter by plate and frame (0.8μm filter membrane), pasteurize (62℃, 20min), and fill to obtain the finished product.

[0028] Finished product test results: Physicochemical properties: original wort concentration 11.5°P, alcohol content 4.3% vol, pH value 4.2, bitterness value 18BU; Active ingredients: Ganoderma lucidum polysaccharide content 120mg / L, triterpenoid compound content 35mg / L; total acid content 1.65mL / 100mL, mild taste.

[0029] Sensory evaluation: The beer is light golden in color with fine and persistent foam and good legs; the aroma is rich and layered, mainly with malt and osmanthus, and the finish has a light Ganoderma lucidum herbal aroma; it is smooth on the palate, full-bodied, without bitterness, and has a clean finish. Stability: After being stored at room temperature for 3 months, the wine remains clear, without sediment, and its flavor does not deteriorate. Example 2

[0030] Compared with Example 1, the difference lies in the adjusted raw material ratio: 100 parts barley malt, 10 parts wheat malt, 6 parts rolled oats, 2 parts Yongshuntai Crystallized Malt No. 3, 2 parts Weiyeman Munich Caramel No. 2, 2 parts Weiyeman Kara Caramel Malt, 2 parts Weiyeman Light Caramel Malt, 0.3 parts Ganoderma lucidum extract, 0.3 parts dried osmanthus, 0.5 parts hops, 0.02 parts brewing yeast, and 200 parts brewing water. The remaining steps are the same. The finished product test results are as follows: original wort concentration 11.4°P, alcohol content 4.1% vol, Ganoderma lucidum polysaccharide content 95 mg / L, total acid content 1.7 mL / 100 mL, the aroma is mainly malt, with delicate and harmonious osmanthus and Ganoderma lucidum aromas, and a refreshing taste. Example 3

[0031] Compared with Example 1, the difference lies in the addition of 0.6 parts of Ganoderma lucidum extract, while the other steps are the same. Finished product test results: original wort concentration 11.6°P, alcohol content 4.4% vol, Ganoderma lucidum polysaccharide content 180 mg / L, total acid content 1.68 mL / 100 mL, more pronounced herbal aroma, no bitterness, and harmonious flavor.

[0032] Comparative Example 1 (Regular boiling with added Ganoderma lucidum) Compared to Example 1, the difference lies in that the Ganoderma lucidum extract is added at the initial stage of wort boiling, while the remaining steps and component ratios are the same. Product testing results: The Ganoderma lucidum polysaccharide content was only 35% of that in Example 1, the liquor had a noticeably bitter taste, and the sensory evaluation score was only 60% of that in Example 1.

[0033] Comparative Example 2 (without added Ganoderma lucidum and Osmanthus) Compared to Example 1, the difference lies in the absence of Ganoderma lucidum extract and dried osmanthus flowers; the remaining steps and ingredient ratios are the same. Product testing results: The wine lacks a sweet osmanthus aroma, the malt aroma and Ganoderma lucidum herbal aroma are unbalanced, the taste is monotonous and slightly acidic, the total acid content is 2.1 mL / 100 mL, and the sensory evaluation score is low.

[0034] Comparative Example 3 (without secondary maturation) Compared to Example 1, the difference lies in that the wine was directly filtered and bottled after the primary fermentation without secondary maturation; the remaining steps and component ratios remained the same. Product testing results: Yeast sediment was present in the wine, the flavor was unbalanced, it became cloudy after one month of storage, and its stability was poor.

[0035] Table 1 shows a comparison of the effects of the examples and comparative examples.

[0036] Table 1

[0037] As shown in the table above, this invention has significant advantages in terms of retention of active ingredients, flavor coordination and stability of the wine. In particular, the addition of Ganoderma lucidum and osmanthus components combined with process optimization can significantly reduce the total acid content, resulting in a smooth and non-astringent taste, and has broad market prospects.

Claims

1. A Ganoderma lucidum ale beer, characterized by, By weight, the raw materials include: 90-100 parts barley malt, 10-20 parts wheat malt, 5-10 parts rolled oats, 1-5 parts Yongshuntai Crystallized Malt No. 3, 1-5 parts Weiyeman Munich Caramel No. 2, 1-5 parts Weiyeman Kara Caramel Malt, 1-5 parts Weiyeman Light Caramel Malt, 0.3-1 part Ganoderma lucidum extract, 0.3-0.5 parts dried osmanthus, 0.5-1 part hops, and 0.02-0.05 parts brewing yeast. The weight ratio of brewing water to the total weight of barley malt, wheat malt, rolled oats, Yongshuntai Crystallized Malt No. 3, Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, and Weiyeman Light Caramel Malt is 1:4 to 1:

6.

2. The Ganoderma lucidum refined beer according to claim 1, characterized by, By weight, the raw materials include: 90-100 parts barley malt, 10 parts wheat malt, 5-6 parts oat flakes, 1-2 parts Yongshuntai Crystallized Malt No. 3, 1-2 parts Weiyeman Munich Caramel No. 2, 1-2 parts Weiyeman Kara Caramel Malt, 1 part Weiyeman Light Caramel Malt, 0.3-0.4 parts Ganoderma lucidum extract, 0.3 parts dried osmanthus, 0.5 parts hops, and 0.02 parts brewer's yeast. The weight ratio of brewing water to the total weight of barley malt, wheat malt, oat flakes, Yongshuntai Crystallized Malt No. 3, Weiyeman Munich Caramel No. 2, Weiyeman Kara Caramel Malt, and Weiyeman Light Caramel Malt is 1:4 to 1:

6.

3. The Ganoderma lucidum refined beer according to claim 1, characterized in that, The beer has an original wort concentration of 11.4°P - 11.6°P and an alcohol content of ≥4.1% vol.

4. The Ganoderma lucidum craft beer according to claim 1, characterized in that, The preparation method of the Ganoderma lucidum extract is as follows: after crushing the Ganoderma lucidum fruiting body, pass it through a 20-40 mesh sieve, add 5-10 times its weight of warm water at 50-60℃, and extract twice, each time for 1-2 hours. After combining the extracts, concentrate them under reduced pressure at 50-60℃ and -0.08~-0.09MPa until the solid content is 10-15%, thus obtaining the Ganoderma lucidum extract.

5. The Ganoderma lucidum craft beer according to claim 1, characterized in that, The dried osmanthus flowers are pretreated by low-temperature baking, specifically by baking the dried osmanthus flowers at 35-45℃ for 20-40 minutes, with the moisture content controlled at 5-8%.

6. A method for preparing Ganoderma lucidum craft beer according to any one of claims 1-5, characterized in that, The method includes the following steps: S1 Raw material pretreatment: Barley malt, wheat malt, oat flakes, Yongshuntai crystallized malt No. 3, Weiyeman Munich caramel malt No. 2, Weiyeman Kara caramel malt, and Weiyeman light caramel malt are crushed separately, with the roller gap controlled at 0.5-0.6mm, and passed through a 20-40 mesh sieve for later use. S2 Saccharification: Take the crushed grain raw materials according to the proportion and mix them with brewing water at a weight ratio of 1:4 to 1:

6. After stirring evenly, perform gradient heat preservation in sequence: heat preservation at 50-60℃ for 20-30 minutes, then heat up to 67℃ and heat preservation for 70 minutes, heat up to 78℃ and heat preservation for 20 minutes, and filter to obtain clear wort. S3 Wort Boiling and Flavoring: Heat the wort to a boil and maintain boiling for 70 minutes. (1) At the initial stage of boiling, add 40-60% of the total amount of hops; (2) 5-15 minutes before the end of boiling, add the remaining hops and Ganoderma lucidum extract, turn off the heat and cool quickly to 18-22℃; (3) After boiling, add dried osmanthus flowers and let them settle in a swirling motion; S4 Primary Fermentation: Inoculate the cooled wort with brewer's yeast at a rate of 0.02-0.05% of the wort weight. Seal and ferment the wort at 18-22°C for 7-10 days. When the sugar content of the fermentation liquid drops to 4-4.5°P, the primary fermentation is terminated. S5 Secondary Maturation and Bottling: The fermented liquid after primary fermentation is transferred to a maturation tank, stirred evenly, and matured for 14-21 days under sealed conditions at 0-4℃. After filtration, sterilization, and bottling, the finished Ganoderma lucidum craft beer is obtained.

7. The preparation method according to claim 6, characterized in that, In step S3, the amount of Ganoderma lucidum extract added is 1-5% of the total weight of wort, and the stirring speed after addition is 30-60 r / min, and the stirring time is 5-20 min.

8. The preparation method according to claim 6, characterized in that, In step S5, the filtration adopts plate and frame filtration with a filter membrane pore size of 0.45-1.0μm, and the sterilization adopts tunnel pasteurization with a sterilization temperature of 60-65℃ and a sterilization time of 15-30min.

9. The preparation method according to claim 6, characterized in that, The initial boiling phase refers to 10-15 minutes after boiling.

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