阅读说明：本技术 一种猴头菇啤酒的发酵方法 (Fermentation method of hericium erinaceus beer ) 是由 黄小忠 宋刚 许俊齐 宣文芳 刘亮 于 2020-04-23 设计创作，主要内容包括：本发明公开了一种猴头菇啤酒的发酵方法,属于啤酒酿造技术领域。本发明以猴头菇粉和大麦芽为主要原料,将猴头菇粉加入麦芽汁中一同煮沸,将提取出其中的功能性物质融入麦芽汁中进行发酵,从而减少猴头菇粉的投入量,简化实验步骤,弥补猴头菇菌液染菌的缺陷,增加发酵的稳定性,提高最终成品的安全性,使啤酒整体口感更协调,同时保留了猴头菇的保健功能,得到清香爽口,营养保健的功能性啤酒。(The invention discloses a fermentation method of hericium erinaceus beer, and belongs to the technical field of beer brewing. The hericium erinaceus powder and the barley malt are used as main raw materials, the hericium erinaceus powder is added into the wort to be boiled together, the extracted functional substances are blended into the wort to be fermented, so that the input amount of the hericium erinaceus powder is reduced, the experimental steps are simplified, the defect of fungus contamination of the hericium erinaceus liquid is overcome, the stability of fermentation is improved, the safety of a final finished product is improved, the overall taste of beer is more coordinated, the health-care function of the hericium erinaceus is retained, and the functional beer with fragrance, taste and nutrition and health care is obtained.)

1. A fermentation method of hericium erinaceus beer is characterized by comprising the following steps:

(1) preparation of wort: crushing malt, adding cold water into barley malt, stirring, and crushing with a crusher until wheat bran becomes soft;

(2) a saccharification process: mixing the wheat bran obtained in the step (1) with water according to the mass ratio of 1:4-5, and then saccharifying;

(3) malt washing and grain washing: filtering with gauze to obtain filtrate after saccharification, showering with hot water, and mixing the residue washing solution and the filtrate to obtain wort;

(4) wort boiling: adding Hericium erinaceus powder into the wort, boiling, adding flos Lupuli, and boiling for 20-30min to complete the boiling process;

(5) wort precipitation and cooling: putting the boiled wort kettle into cold water to make wort stand, precipitate and cool;

(6) activation of beer dry yeast: boiling the saccharified malt wort, cooling to 30 ℃, adding 3-5 g of active dry yeast into each 100ml of malt wort, preserving heat at 30 ℃ in an incubator for activation, and activating for 1h for inoculation and fermentation;

(7) fermentation: filtering the cooled wort, introducing into a fermentation vessel, adding activated yeast liquid, and fermenting in an incubator; and bottling after fermentation is finished, adding 0.6-0.8 g of white granulated sugar into each 100ml of wort, sealing, placing in a refrigerator at 4 ℃ for after-ripening for 10-14 days, and finishing fermentation to obtain the hericium erinaceus beer.

2. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (2), the saccharification temperature is 65-68 ℃ and the saccharification time is 50-60 min.

3. The fermentation method of hericium erinaceus beer as claimed in claim 1, wherein in the step (4), the hericium erinaceus powder is added in an amount of 12.5-25 g per 100ml of wort.

4. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (4), the hop is added in an amount of 0.08 to 0.18g per 100ml of wort.

5. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (4), the hop is added in two steps, 60% of the total amount of the hop is added when boiling for 40min, and 40% of the total amount of the hop is added when boiling for 30 min.

6. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (6), the active dry yeast is Angel beer active dry yeast CS 31.

7. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (7), the amount of the activated yeast liquid added is 0.5 to 1.75ml per 100ml of wort.

8. The fermentation method of hericium erinaceus beer according to claim 1, wherein in the step (7), the hericium erinaceus beer is placed into an incubator for fermentation at 18-20 ℃ for 3-4 days.

Technical Field

The invention belongs to the technical field of beer brewing, and particularly relates to a fermentation method of hericium erinaceus beer.

Background

Hericium erinaceus (Hericium erinaceus), also known as Hericium erinaceus, is known for its appearance similar to that of Hericium erinaceus. Hericium erinaceus is a delicious mountain delicacy, and mushroom meat is fresh and tender, delicious and is called meat in vegetables. In traditional Chinese medicine, generally, the hericium erinaceus is neutral in nature and sweet in taste, and has the effects of benefiting viscera, helping digestion, nourishing the body and the like. Since the 70 s in the 20 th century, the modern medicine successively proves that the hericium erinaceus has high medicinal value, and clinical researches show that the hericium erinaceus can treat diseases such as dyspepsia, gastric ulcer, antral gastritis, stomachache, gastrectasia, neurasthenia and the like. For patients with mild neurasthenia, eating the hericium erinaceus is a better adjuvant therapy and obtains satisfactory drug effect. Beer, also known as "liquid bread", is a nutritious alcoholic beverage. With the continuous development of new technologies, people's living standard is greatly improved, and the requirements for beer are increasingly pursuing additional health care functions in addition to sensory enjoyment. The test aims to develop the health-care hericium erinaceus beer, and the hericium erinaceus powder is utilized to ferment the beer to obtain the functional beer which not only has pure refreshing beer fragrance, but also has the health-care value of hericium erinaceus.

At present, the domestic hericium erinaceus beer brewing method mainly comprises the step of mixing hericium erinaceus hypha fermentation liquor with boiled wort and then fermenting, and is complex to operate and easy to contaminate.

Disclosure of Invention

The purpose of the invention is as follows: the invention aims to solve the technical problem of providing a fermentation method of hericium erinaceus beer, and aims to solve the problems of complex brewing operation and easy bacterial contamination of the hericium erinaceus beer in the prior art.

The technical scheme is as follows: in order to solve the technical problems, the invention adopts the following technical scheme:

a fermentation method of hericium erinaceus beer comprises the following steps:

(1) preparation of wort: crushing malt, adding cold water into barley malt, stirring, standing for 5min, and pulverizing with pulverizer until wheat bran becomes soft, wherein the pulverizing degree is that the wheat bran is broken but not broken;

(2) a saccharification process: mixing the wheat bran obtained in the step (1) with water according to the mass ratio of 1:4-5, and then saccharifying;

(3) malt washing and grain washing: filtering with gauze to obtain filtrate after saccharification, and showering with hot water at 75-80 deg.C, mixing the residue washing solution and the filtrate to obtain wort;

(4) wort boiling: adding Hericium erinaceus powder into the wort, boiling, adding flos Lupuli, and boiling for 20-30min to complete the boiling process;

(5) wort precipitation and cooling: putting the boiled wort kettle into cold water to make wort stand, precipitate and cool; measuring sugar degree, and controlling the sugar degree to be 11-12 degrees Bx;

(6) activation of beer dry yeast: boiling malt wort after saccharification, cooling to 30 ℃, adding active dry yeast according to 3-5% (3-5 g of dry yeast is added into 100ml of malt wort), preserving heat and activating at 30 ℃ in an incubator, fully shaking every 10min in the activation process to fully activate the malt wort, and activating for 1h for inoculation and fermentation;

(7) fermentation: filtering the cooled wort, introducing into a fermentation vessel, adding activated yeast liquid, and fermenting in an incubator; and when the foam on the upper layer of the wort is eliminated and the light wine flavor is transferred, bottling after the fermentation is finished, adding 0.6-0.8% of white granulated sugar (0.6-0.8 g of white granulated sugar in 100ml of the wort), sealing, placing in a refrigerator at 4 ℃ for after-ripening for 10-14 days, and finishing the fermentation to obtain the hericium erinaceus beer.

In the step (2), the saccharification temperature is 65-68 ℃, and the saccharification time is 50-60 min.

In the step (4), the addition amount of the hericium erinaceus powder is 12.5% -25% (12.5-25 g hericium erinaceus powder is added into 100ml of wort), and the addition amount of the hericium erinaceus powder is preferably 20%.

In the step (4), the addition amount of hops is 0.08% to 0.18% (0.08 to 0.18g hops are added to 100ml wort), and the addition amount of hops is preferably 0.12%.

In the step (4), the hops are added in two times, 60 percent of the total amount of the hops is added when the hops are boiled for 40min, and 40 percent of the total amount of the hops is added when the hops are boiled for 30 min.

In the step (6), the active dry yeast is Angel beer active dry yeast CS 31.

In the step (7), the addition amount of the activated yeast solution is 0.5 to 1.75% (0.5 to 1.75ml of the activated yeast solution is added to 100ml of wort), and preferably the addition amount of the activated yeast solution is 1%.

Most preferably, the adding amount of the hericium erinaceus powder is 20%, the adding amount of the hops is 0.14%, and the adding amount of the activated yeast liquid is 0.75%.

And (7) fermenting in an incubator at 18-20 ℃ for 3-4 days.

Has the advantages that:

the invention discloses a method for preparing hericium erinaceus beer by fermenting hericium erinaceus powder, which is characterized in that the hericium erinaceus powder and wort are boiled together, and functional substances extracted from the hericium erinaceus powder are blended into the wort for fermentation, so that the input amount of the hericium erinaceus powder is reduced, the experimental steps are simplified, the defect of bacterial contamination of hericium erinaceus liquid is overcome, the fermentation stability is increased, the safety of a final finished product is improved, the overall taste of the beer is more coordinated, the health-care function of the hericium erinaceus is kept, and the functional beer with fragrance, taste and nutrition and health care is obtained.

The experimental data of the invention show that the beer fermented by adding 20% of hericium erinaceus powder, 0.14% of hops and 0.75% of yeast liquid has the best taste, and the sensory score of the beer is 91.3. The wine liquid is clear and transparent, the foam is fine and smooth and is slightly yellow, the cup hanging is lasting, the foam-holding property reaches 3-4 min, the taste is free from peculiar smell, the light malt fragrance and the bouquet fragrance are provided, the mouth-killing power is strong, and the wine is slightly bitter.

Drawings

FIG. 1 shows the influence of the addition amount of Hericium erinaceus powder on beer.

FIG. 2 influence of hop addition on beer.

FIG. 3 influence of the amount of yeast solution added on beer.

FIG. 4 is a process flow diagram of the present invention.

Detailed Description

The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.

1 materials and methods

1.1 materials and reagents

Food-grade barley malt: yuehai Yongshuntai (Ningbo) malt, Inc.; food grade granular hops wakame (Waktu): zibo Riyu biology, Shandong; active dry yeast CS31 for angel beer: angel Yeast Inc.; food grade hericium erinaceus powder: jiangsu edible fungus institute; food-grade white granulated sugar: purchased from Suguo supermarkets.

1.2 instruments and devices

DBS304-01-30L heat preservation saccharification bucket: cigarette platform Diboshi from brewing Co., Ltd; WNY-11BF electronic thermometer: cigarette platform Diboshi from brewing Co., Ltd; DBS-20M filter screen: cigarette platform Diboshi from brewing Co., Ltd; WY090R hand-held refractometer: shanghai strange reputation trade company, Inc.; TMACS-02B analytical balance: kaifeng group, Inc.; LHS-150SC type low temperature incubator: Shanghai-Hengchang scientific instruments, Inc.; JMF-3A pulverizer: shanghai Xintai electromechanical (group) Inc.

1.3 methods

1.3.1 Process flow and operating points

Process flow (as shown in figure 4):

(1) preparation of wort: crushing fructus Hordei Germinatus, adding a small amount of cold water into barley malt, stirring, standing for 5min, softening testa Tritici, and pulverizing with pulverizer (the pulverizing degree is that testa Tritici is broken but not broken).

(2) A saccharification process: saccharifying at a material-water ratio of 1:4 for 1h at 65-68 ℃.

(3) Malt washing and grain washing: filtering with gauze after saccharification, showering with 78 deg.C hot water, and mixing the residue washing solution and the filtrate.

(4) Wort boiling: adding Hericium erinaceus powder before boiling malt wort, adding hops twice, boiling for 40min, adding 60%, boiling for 30min, adding 40%, and boiling for 20min to complete the boiling process.

(5) Wort precipitation and cooling: and putting the cooked wort kettle into cold water to make wort stand, precipitate and cool, measuring the sugar degree by using a handheld refractometer, and controlling the sugar degree to be 12 degrees Bx.

(6) Activation of beer dry yeast: boiling the saccharified malt juice, cooling to 30 deg.C, adding 5% active dry yeast, maintaining the temperature in the incubator at 30 deg.C for activation, shaking every 10min during the activation process to activate fully, activating for 1 hr, and inoculating for fermentation.

(7) Fermentation: and filtering the cooled wort, introducing the filtered wort into a fermentation vessel, adding activated yeast liquid, and fermenting for 3-4 days at 18-20 ℃ in an incubator. When the foam on the upper layer of the wort is eliminated and the light wine taste is transferred, bottling, adding 0.6% white granulated sugar, sealing, placing in a refrigerator at 4 deg.C for after-ripening for 10 days, and fermenting to obtain the final product.

1.3.2 Single factor test

Adding Hericium erinaceus powder

Mixing Hericium erinaceus powder with wort according to the amount of 12.5%, 15%, 17.5%, 20%, 22.5%, 25%, boiling, adding 0.14% hops and 1.25% yeast solution, making according to the above beer fermentation process, and performing sensory test to determine suitable range.

Hop addition amount:

mixing Hericium erinaceus powder 17.5% with wort, boiling, adding flos Lupuli 0.08%, 0.10%, 0.12%, 0.14%, 0.16%, and 0.18%, fermenting with yeast solution 1.25%, brewing according to the above process, and determining suitable range by sensory test.

The addition amount of the yeast liquid is as follows:

after the early preparation is finished, mixing the hericium erinaceus powder with the wort according to the amount of 17.5% and boiling, adding 0.14% hops in the boiling process, inoculating and fermenting according to the yeast liquid amounts of 0.5%, 0.75%, 1%, 1.25%, 1.5% and 1.75%, respectively, and carrying out sensory detection and analysis under the rest conditions.

1.3.3 orthogonal test

And (3) establishing orthogonal test factors and a horizontal table of the hericium erinaceus beer fermentation process L9(34) according to the data range obtained by the single-factor test, carrying out the test according to the test method, and further analyzing the result of the sensory test.

1.3.4 measurement method

Sensory indices the appearance (10 points), aroma (20 points), taste (50 points) and foam (20 points) were determined by the methods specified in general analytical methods for alcohol (GB/T394.2-2008) [15 ]. The evaluation was performed by 10 panelists having sensory evaluation literacy, and the total score was defined as a final score.

And (3) measuring the physical and chemical indexes of the product: determination of total acid, diacetyl, alcohol content, etc.: detecting according to relevant regulations in national standard GB/T4928-2008 'beer analysis method';

the colibacillus is measured by a counting method in the national standard GB 4789.3-2016 colibacillus counting for food microbiology test.

Foam evaluation method: placing a dry glass cup cleaned in advance on a horizontal desktop, placing the original bottle of beer in a 15 ℃ thermostat, keeping the temperature for 1h, and then opening the cover. Immediately placed 3cm from the rim of the cup and the beer was poured into the cup at a uniform flow rate along the center line of the cup until the foam level was flush with the rim of the cup. And meanwhile, timing, observing the falling condition of the foam, recording the form (including color and thickness) of the foam, and measuring the height (cm) of the foam after the foam is stabilized. Record the time length of foam disappearance and observe the cup hanging condition. The beer sensory scoring criteria are shown in table 1:

TABLE 1 beer sensory Scoring criteria

2 results and analysis

2.1 determination of parameters of beer production technology of Hericium erinaceus

2.1.1 Effect of addition amount of Hericium erinaceus powder on sensory evaluation of Hericium erinaceus beer

As can be seen from the analysis of FIG. 1, the sensory score of beer showed a tendency of increasing and then decreasing with the increase of the added amount of the hericium erinaceus powder. When the addition amount of the hericium erinaceus powder is 20%, the sensory score value reaches the maximum 83.4 points. The analysis reason is that if the mushroom powder is added too little, the content of functional components of hericium erinaceus in beer liquid is correspondingly reduced, and the beer taste is too thin. As the hericium erinaceus stems and spores have bitter taste, the hericium erinaceus powder can be blended into wort in a boiling state, so that the taste of a finished product is influenced, the malt aroma and hop aroma of beer are further changed, and the bitter taste is increased.

2.1.2 hop addition

Hop can impart good mouthfeel to beer, but inappropriate amounts of hop add adversely affect the quality of beer.

Fig. 2 shows the influence of hop addition on the sensory quality of hericium erinaceus beer, and analysis shows that when the hop addition is 0.12%, the sensory score is highest, but the hop addition amount is higher compared with that of common beer, and may be related to polysaccharide in hericium erinaceus, because too little hop addition of wort is not easy to clarify, hop aroma is lost, mushroom taste is prominent, and too much hop addition is bitter. Therefore, the analysis shows that the optimal addition amount of the hericium erinaceus hop is 0.12%.

2.1.3 Yeast liquid addition

The inoculation amount of the microzyme has great influence on the fermentation of the hericium erinaceus beer. Adding 17.5% Hericium erinaceus powder and 0.14% hops, inoculating and fermenting according to yeast amount of 0.5%, 0.75%, 1%, 1.25%, 1.5%, and 1.75%, respectively, to obtain beer with Hericium erinaceus taste score shown in FIG. 3:

the analysis of figure 3 shows that the addition of yeast liquid has a large influence on the taste of beer. When the inoculation amount is 1%, the taste is optimal, the beer taste is fresh and cool, the wine body is harmonious, the highest sensory score can reach 83.4 minutes, and when the inoculation amount is more than 1%, the sensory score is gradually reduced, because the excessive inoculation amount can shorten the fermentation period, but also increases the contents of ethanol and fusel. Whereas an inoculum size of < 1% will prolong the fermentation period, reduce foam formation, etc., so a suitable yeast solution is added in an amount of 1%.

2.2 optimization of fermentation Process of Hericium Erinaceus beer

According to three factors influencing the fermentation of hericium erinaceus beer: orthogonal experimental design of L9(34) was carried out on the added amount of hericium erinaceus powder (ratio to barley malt), the added amount of hops, and the added amount of yeast solution. The orthogonal experimental factors and levels are shown in table 2, the results are shown in table 3, and the analysis of variance is shown in table 4.

TABLE 2 Hericium erinaceus beer fermentation Process L9(34) orthogonal test factors and levels

TABLE 3 orthogonal test results of optimal fermentation process for Hericium erinaceus beer L9(34)

As can be seen from the R value in the orthogonal test results of the optimal fermentation process of the hericium erinaceus beer in the table 3, the main and secondary sequences of the factors influencing the sensory score are that A is more than C is more than B, namely hericium erinaceus powder is more than yeast liquid is more than hops. According to the analysis of the comprehensive scoring result, the optimized process combination is A2B3C1, namely 20 percent of hericium erinaceus powder, 0.14 percent of hops and 0.75 percent of yeast solution, and the comprehensive values of the appearance, the taste and the flavor of the prepared beer are kept to be the highest.

TABLE 4 analysis of variance of optimal fermentation process for Hericium erinaceus beer

The test results are subjected to variance analysis, and data in table 4 show that under the test conditions, the addition amount of the hericium erinaceus powder and the addition amount of the yeast liquid have obvious influence on the comprehensive taste of the hericium erinaceus beer (p is less than 0.05).

2.3 test for expandability verification

The obtained optimization scheme A2B3C1 is a test group 6, and in order to further confirm the reliability and feasibility of the hericium erinaceus in actual production, the tests are subjected to an expansibility (pilot test) verification test under the conditions that 20% of hericium erinaceus powder, 0.14% of hops and 0.75% of yeast liquid are used in a hericium erinaceus beer fermentation formula, the tests are repeated for 3 times, after evaluation, the comprehensive score reaches 91.3 +/-0.5 points, and the test results are all superior to 9 test groups in an orthogonal test, so that the formula is the better optimal fermentation condition of the hericium erinaceus beer.

2.4 sensory indices

According to orthogonal experiment results, the final hericium erinaceus beer with the most suitable taste is prepared, and the finished hericium erinaceus beer has the following characteristics in sensory perception:

appearance: the wine liquid is clear and transparent, and some precipitates are slightly gray.

Foaming: the foam is fine and smooth, is yellowish, is hung on a cup for a long time, and has a foam-holding property of about 3-4 min.

Fragrance: has light malt fragrance and beer fragrance.

And (3) taste: the whole taste has no peculiar smell, strong mouth-killing force and slight bitterness.

TABLE 5 Hericium erinaceus beer physical, chemical and hygienic index detection results

3 conclusion and discussion

The experimental study shows that the optimal production process conditions of the hericium erinaceus beer are that the addition amount of the hericium erinaceus powder is 20% of that of barley malt, the addition amount of hops is 0.14%, and the addition amount of yeast liquid is 0.75%. Most of the existing experiments for researching the hericium erinaceus beer are that hericium erinaceus zymophyte liquid and boiled wort are mixed and then fermented, the method is relatively complicated, the hericium erinaceus zymophyte liquid needs to be cultured firstly in the early stage, the time is long, and attention needs to be paid to preventing bacterial contamination; the hericium erinaceus powder is saccharified and then added into wort for fermentation, the method can damage hericium erinaceus polysaccharide, a large amount of hericium erinaceus needs to be added when the desired health-care effect is achieved, and the cost is high.