阅读说明：本技术 一种灵芝啤酒的发酵方法 (Fermentation method of ganoderma lucidum beer ) 是由 黄小忠 谢春芹 许俊齐 宣文芳 朱莹 于 2020-04-23 设计创作，主要内容包括：本发明公开了一种灵芝啤酒的发酵方法,属于啤酒发酵技术领域。本发明以灵芝粉和大麦芽为主要原料,将灵芝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。本发明酿制的灵芝保健啤酒色泽透明,口味纯正,具有灵芝特有的苦味和大麦芽的麦香,营养价值极高。(The invention discloses a fermentation method of ganoderma lucidum beer, and belongs to the technical field of beer fermentation. The invention takes ganoderma lucidum powder and barley malt as main raw materials, the ganoderma lucidum powder is added into the wort to be boiled together, and the functional substances extracted from the ganoderma lucidum powder are blended into the wort to be fermented. The health-care beer brewed by the invention has transparent color and pure taste, has the special bitter taste of ganoderma lucidum and the wheat fragrance of barley malt, and has extremely high nutritive value.)

1. A fermentation method of ganoderma lucidum beer is characterized by comprising the following steps:

(1) crushing barley malt: wetting barley malt with water, softening wheat bran, and pulverizing in a pulverizer;

(2) a saccharification process: feeding the crushed malt and water according to the mass ratio of 1:4-5, uniformly stirring, and saccharifying;

(3) malt washing and grain washing: after saccharification is finished, filtering malt to obtain filtrate, then showering the malt with hot water to obtain a spent grain washing liquid, and mixing the filtrate and the spent grain washing liquid to obtain wort;

(4) wort boiling: adding Ganoderma powder into the wort obtained in step (3), boiling, adding flos Lupuli during boiling, and boiling for 20min to complete the boiling process;

(5) wort precipitation and cooling: putting the cooked Ganoderma powder and wort mixture into ice water, standing for precipitation, and cooling to sugar degree of 12 ° Bx.

(6) Activation of beer dry yeast: taking the boiled mixture of Ganoderma powder and wort, cooling to 30 deg.C, adding dry beer yeast, adding 1g dry beer yeast per 5-10ml wort, placing into incubator, activating at 30 deg.C, activating for 1 hr to obtain fermentation seed liquid;

(7) fermentation: and filtering the cooled ganoderma lucidum powder and wort mixed liquor, transferring the mixed liquor into a fermentation vessel, adding fermented seed liquor, fermenting, bottling after the fermentation is finished, adding 2g of white granulated sugar into every 600ml of fermentation liquor during bottling, sealing, respectively putting into corresponding temperature incubators for pre-fermentation, putting into a 4 ℃ for preservation for 10-14 days after the fermentation corresponds to time, and finishing the fermentation to obtain the ganoderma lucidum beer.

2. The method of fermenting Ganoderma lucidum 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 ganoderma lucidum beer according to claim 1, wherein in the step (4), the ratio of ganoderma lucidum powder to wort is 3.5-17.5 g per 100ml of wort.

4. The method of fermenting Ganoderma lucidum beer according to claim 1, wherein in the step (4), the hop is added in an amount of 6g per 100ml of wort.

5. The method of fermenting Ganoderma lucidum beer according to claim 1, wherein in the step (4), the hop is added in two steps, the first hop is added after boiling for 40min, the addition amount is 60% of the total hop dosage, and 40% of the total hop dosage is added after boiling for 30 min.

6. The method of fermenting Ganoderma lucidum beer according to claim 1, wherein in the step (7), the fermentation seed solution is added in an amount of 0.5-1.75ml per 100ml of wort.

7. The method for fermenting ganoderma lucidum beer as claimed in claim 1, wherein in the step (7), the fermentation temperature is 18-20 ℃, and the fermentation time is 3-4 days.

Technical Field

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

Background

Ganoderma Lucidum (Ganoderma Lucidum Karst), also known as Lingzhilin and Qiongzhen, is the fruiting body of Ganoderma Lucidum of Polyporaceae. Both ancient and modern pharmacological and clinical researches prove that the ganoderma lucidum indeed has the effects of preventing and treating diseases and prolonging life. Ganoderma lucidum as a medicine has been officially collected by the national formulary for a long time, is a new resource food approved by the country, has no toxic or side effect, and can be used as both medicine and food. Pharmacological research proves that the ganoderma lucidum has various biological activities. Mainly contains amino acids, polypeptide, protein, fungal lysozyme (fungalysozyme), saccharides (reducing sugar and polysaccharide), ergosterol, triterpenes, coumarins, volatile oil, stearic acid, benzoic acid, alkaloid, vitamin B2 and C, etc.; the spore also contains mannitol and trehalose (trehalose).

The ganoderma lucidum has a very wide application range, has the function of bidirectionally regulating the human body function for the whole human body function, and can be used for bidirectionally regulating the balance of the human body function on the whole, so that the immune system of a human body can be comprehensively and rapidly promoted, and the viscera and cells of the human body can be recovered to achieve standardization. The main powers represented are: anti-tumor; anti-aging effect; preventing and treating nervous system diseases.

In recent years, the beer industry in China has made great progress. With the increasingly fierce competition of beer market, the variety and the requirement of the beer for the wide consumers are higher and higher. The prior art does not have a fermentation process for combining the lucid ganoderma and the beer.

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 ganoderma lucidum beer.

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

a fermentation method of ganoderma lucidum beer comprises the following steps:

(1) crushing barley malt: wetting barley malt with water, wetting with cold water, stirring uniformly, standing for 5-6min, and putting wheat bran into a pulverizer for pulverizing after softening;

(2) a saccharification process: feeding the crushed malt and water according to the mass ratio of 1:4-5, wherein the feeding temperature is 66 ℃, uniformly stirring, and saccharifying;

(3) malt washing and grain washing: after saccharification is finished, filtering malt to obtain filtrate, then flushing the malt with hot water to obtain a spent grain washing solution, mixing the filtrate and the spent grain washing solution to obtain wort, and washing a tank to wash out redundant malt saccharification liquid;

(4) wort boiling: adding Ganoderma powder into the wort obtained in step (3), boiling, adding flos Lupuli during boiling, and boiling for 20min to complete the boiling process;

(5) wort precipitation and cooling: putting the cooked Ganoderma powder and wort mixture into ice water, standing for precipitation, and cooling to sugar degree of 12 ° Bx.

(6) Activation of beer dry yeast: taking the boiled ganoderma lucidum powder and wort mixed liquid, cooling to 30 ℃, adding beer dry yeast, controlling the amount of the wort to be 5-10 times of that of the beer dry yeast (5-10 ml of wort is added to every 1g of active dry yeast), putting the mixture into an incubator for heat preservation and activation at 30 ℃, shaking once every 10min in the activation process to fully activate the mixture, and taking the mixture as fermentation seed liquid after activation for 1 h;

(7) fermentation: and filtering the cooled ganoderma lucidum powder and wort mixed liquor, transferring the mixed liquor into a fermentation vessel, adding fermented seed liquor, fermenting, bottling after the fermentation is finished, adding 2g of white granulated sugar into each 600ml bottle during bottling, sealing, respectively putting into incubators with corresponding temperatures for pre-fermentation, preserving at 4 ℃ for 10-14 days after the fermentation corresponds to time, and finishing the fermentation to obtain ganoderma lucidum beer.

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

In the step (4), the ratio of the ganoderma lucidum powder to the wort is 3.5-17.5% (3.5-17.5 g ganoderma lucidum powder is added to each 100ml wort).

In step (4), the hop is added in an amount of 6g per 100ml of wort.

In the step (4), the hops are added in two times, the first hop is added after boiling for 40min, the adding amount is 60% of the total using amount of the hops, and 40% of the total using amount of the hops is added after boiling for 30 min.

In the step (7), the addition amount of the fermentation seed liquid is 0.5-1.75ml of the fermentation seed liquid per 100ml of the wort.

In the step (7), the fermentation temperature is 18-20 ℃, and the fermentation time is 3-4 days.

Has the advantages that:

the invention discloses a functional ganoderma lucidum beer which is prepared by taking ganoderma lucidum powder and barley malt as main raw materials and adopting a low-temperature fermentation technology through an orthogonal test method. The best fermentation process is determined by referring to a beer analysis method and taking sensory evaluation as an index. The result of the orthogonal optimization is: the addition amount of Ganoderma powder (specific gravity of barley malt) is 10.5%, the primary fermentation temperature is 20 deg.C, and the fermentation time is 17 days. The glossy ganoderma beer obtained under the parameters has the best taste, and the sensory value reaches 92.4 +/-0.3. All indexes meet the quality requirements of special beer in GB/T4927-2008 beer, the prepared beer liquor is clear and transparent, and the whole taste is free from peculiar smell, strong in mouth killing force and slightly bitter; fine and yellow foam, lasting cup hanging, strong malt and hop fragrance.

Drawings

FIG. 1 influence of addition amount of Ganoderma lucidum powder on beer sensory score.

FIG. 2 is a table of the influence of the primary fermentation temperature on the taste of beer.

FIG. 3 influence of fermentation time before fermentation on sensory quality of 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 Experimental materials

Barley malt: purchased from yuehai Yongshuntai (Ningbo) malt, Inc.; particulate hop Cascade: purchased from Ziborui biosciences, Shandong; beer active dry yeast CS 31: purchased from Angel Yeast Ltd; ganoderma lucidum: purchased from the institute of edible fungi of Jiangsu; white granulated sugar: purchased from Darun supermarket.

1.2 Experimental instruments

A boiling pot; a thermometer; the filter screen is purchased from cigarette Teber from brewing Co., Ltd; a handheld refractometer purchased from Shanghai strange reputation trade company Limited; analytical balance purchased from Kaifeng group, Inc.; a low-temperature incubator purchased from Shanghai-Hengchang scientific instruments Co., Ltd; pulverizer, commercially available from Shanghai Xintai electromechanical (group) Co., Ltd.

1.3 Experimental methods

1.3.1 Experimental Process flow

As shown in fig. 4.

1.3.2 preparation of wort

Crushing barley malt: putting the weighed barley malt into a prepared container, adding a small amount of cold water (wetting), stirring uniformly, standing for 5-6min to soften the wheat bran, and putting into a pulverizer to pulverize (preferably to pulverize the barley malt peel but not to pulverize).

A saccharification process: feeding the crushed malt at a ratio of 1:4 at 66 ℃, stirring uniformly, and saccharifying at 65-68 ℃ for 1 h.

Malt washing and grain washing: after saccharification, the saccharified malt residue is fished out and placed in a tank, and is preferably flushed with hot water of 78 ℃ for 2-4 times, and the purpose of washing the tank is to wash out the redundant malt saccharified liquid.

Wort boiling: adding appropriate amount of Ganoderma powder and saccharified succus Hordei Germinatus, boiling, adding flos Lupuli in two times, boiling for 40min, adding flos Lupuli for the first time in an amount of six (3.6g) of the flos Lupuli, boiling for 30min, adding flos Lupuli for the rest four (2.4g), and boiling for 20min to complete the boiling process.

Wort precipitation and cooling: and (3) putting the boiled ganoderma lucidum powder and wort mixed solution into ice water, standing, precipitating, cooling, measuring the sugar degree by using a handheld refractometer, and controlling the sugar degree to be 12-degree Bx.

1.3.3 Dry Yeast activation

Taking the boiled mixed liquid of the ganoderma lucidum powder and the malt wort, cooling to 30 ℃, adding a certain amount of beer dry yeast, controlling the amount of the malt wort to be 5-10 times of that of the beer dry yeast, putting the mixture into an incubator for heat preservation and activation at 30 ℃, shaking once every 10min in the activation process to fully activate the mixture, and activating for 1h for inoculation and fermentation.

1.3.4 fermentation

Filtering the cooled mixed solution of Ganoderma powder and succus Hordei Germinatus, transferring into a fermentation vessel, adding activated yeast solution, and fermenting at 18-20 deg.C in an incubator for 3-4 days. And (3) when the foam on the wort is eliminated and the light wine flavor is transferred out, taking the supernatant liquid and bottling, adding 2g of white granulated sugar into each bottle during bottling, sealing, respectively putting into an incubator with corresponding temperature for pre-fermentation, and putting into an incubator with 4 ℃ for preservation for 2w after the fermentation corresponds to time, namely finishing the fermentation to obtain the finished product.

1.3.5 Ganoderma beer orthogonal test factor and level table

TABLE 2 orthogonal test factors and horizon

1.3.6 beer sensory evaluation method

Sensory evaluation according to the sensory evaluation method in GB/T4928-2008 national Standard beer analysis method of the people's republic of China, 10 persons who have experience in beer evaluation are selected for tasting, the score is 100, and the average value is finally taken, wherein the sensory evaluation standard is shown in Table 1.

TABLE 1 organoleptic evaluation criteria for Ganoderma beer

The foam evaluation method comprises placing a glass cup which is thoroughly cleaned and dried on a horizontal table. Putting the original beer bottle into a 15 ℃ constant temperature box, preserving the temperature for one hour, and then opening the cover. Immediately placing the beer in a position 3cm away from the cup mouth, and pouring the beer into the cup at a uniform flow speed along the center line of the cup until the foam is flush with the cup mouth. And meanwhile, timing, observing the falling condition of the foam, and recording the form (including color and thickness) of the foam. The height (cm) of the foam was measured after waiting for the foam to stabilize. Recording the time length of the foam disappearance, and observing the cup hanging condition.

2 results and evaluation

2.1 influence of addition of Ganoderma powder on organoleptic quality of beer

Setting the adding amount of the ganoderma lucidum powder to be 3.5% as a gradient for experiment, adding the ganoderma lucidum powder into saccharified wort in the amount of 3.5%, 7%, 10.5%, 14% and 17.5% for boiling, making according to a beer making process, and evaluating the taste of the ganoderma lucidum beer with various concentrations on a finished product, wherein the evaluation result is as follows:

the effect of the addition of Ganoderma powder on the sensory score of beer is shown in FIG. 1. As can be seen from the graph analysis, the sensory score of the ganoderma lucidum fermented beer shows a trend of increasing firstly and then decreasing with the increase of the adding amount of the ganoderma lucidum powder, when the adding amount is 10.5%, the sensory score reaches a maximum value of 87.1, and the significant analysis shows that the sensory score is significantly different from other test groups (P is less than 0.05). The reason for the analysis is that when the ganoderma lucidum powder is added in a small amount, the beer is endowed with fresh taste, and the appearance color is similar to that of common beer. When the addition amount of ganoderma lucidum powder exceeds 10.5%, the sensory score is reduced, the beer is dark in color and luster and excessively bitter in taste, and the increase of the addition amount of ganoderma lucidum powder also prolongs the fermentation time. Therefore, the analysis shows that the suitable adding amount of the ganoderma lucidum powder is 10.5%.

2.2 Effect of Pre-fermentation temperature on organoleptic quality of beer

Setting the pre-fermentation temperature to 5 ℃ as a gradient for experiment, manufacturing according to the manufacturing process at 10 ℃, 15 ℃, 20 ℃, 25 ℃ and 30 ℃, and evaluating the taste of the finished product of the ganoderma lucidum beer with various concentrations, wherein the evaluation results are as follows:

FIG. 2 shows the effect of pre-beer fermentation temperature on sensory scores of Ganoderma lucidum. From the analysis of the above graph, it can be seen that the higher the temperature is, the higher the sensory score is, when the pre-fermentation temperature is lower than 20 ℃. When the current fermentation temperature exceeds 20 ℃, the higher the temperature, the lower the sensory score. The pre-fermentation temperature plays a crucial role in the overall beer quality, mainly yeast propagation, metabolism of fermentable sugars and formation of fermentation products. The temperature is too low, the propagation degree of the yeast is insufficient, and aromatic substances are not easy to release. The temperature is too high to cause abnormal fermentation. When the current fermentation temperature is 20 ℃, the highest sensory score can reach 83.2 points, and the beer in the test group has fresh taste and no peculiar smell. Thus, 20 ℃ is determined as a preferable pre-fermentation temperature.

2.3 Effect of Pre-fermentation time on organoleptic quality of beer

The pre-fermentation time was set to 5d as a gradient and the experiments were performed at 5d, 10d, 15d, 20d, 25 d. The ganoderma lucidum beer is prepared according to the preparation process, and the taste of the ganoderma lucidum beer with various concentrations is evaluated on the finished product, wherein the evaluation result is as follows:

the effect of the pre-fermentation time on the organoleptic quality of the beer is shown in FIG. 3. When the fermentation time before control is 15 days, the sensory quality of the beer is best, and the sensory score is 85.5 min at most. The pre-fermentation time is less than 15 days and more than 15 days, and the sensory score of the ganoderma lucidum beer is gradually reduced. Therefore, the optimal pre-fermentation time of the ganoderma lucidum beer is controlled to be 15 d.

2.2 Ganoderma beer fermentation Process optimization

According to the single-factor result, 3 condition factors influencing the fermentation of the ganoderma lucidum beer, namely the addition amount (proportion of ganoderma lucidum powder to barley malt), the primary fermentation temperature and the primary fermentation time, are selected to carry out orthogonal experimental design of L9 (34).

TABLE 3 optimal fermentation Process L9 for Ganoderma beer (3)⁴) Results of orthogonal experiments

As can be seen from the R values of the results in the table 3 of the orthogonal test table of the ganoderma lucidum beer fermentation process, the main and secondary sequences influencing the sensory score of the beer are as follows: a > C > B. Namely, the addition amount of the ganoderma lucidum powder has the greatest influence on the sensory evaluation of the ganoderma lucidum beer, and the primary fermentation temperature has the least influence on the ganoderma lucidum beer; the optimum formula test condition combination is that A2B2C3 is 10.5% of the addition amount of Ganoderma powder (specific gravity of barley malt), the pre-fermentation temperature is controlled at 20 ℃, the pre-fermentation time is controlled for 17 days, and the Ganoderma beer obtained under the process condition has the best sensory quality.

TABLE 4 analysis of fermentation Process variance

Note: indicates significant at α levels of 0.05, 0.01, respectively

The results of the test were analyzed by variance, and the data in Table 6 show that the pre-fermentation temperature and time had a significant effect on the overall sensory score of the Ganoderma beer under the test conditions (p < 0.05). The addition amount of the ganoderma lucidum powder has obvious influence on the comprehensive sensory evaluation of the ganoderma lucidum beer (p is less than 0.01)

2.7 dilatability verification test

In order to further confirm the reliability and feasibility of the obtained optimized scheme A2B2C3 in actual production, the method is characterized in that the method is carried out on the conditions that the addition amount of 10.5 percent of ganoderma lucidum powder, the primary fermentation temperature is 20 ℃, the primary fermentation time is 17d, an enlargement (pilot test) verification test is carried out, the test is repeated for 3 times, after evaluation, the comprehensive score reaches 92.4 +/-0.3 points, and the test results are all superior to 9 test groups of an orthogonal test, which indicates that the formula is a better ganoderma lucidum beer fermentation condition.

2.4 sensory indices

Color: the wine liquid is transparent and has golden and uniform color.

The mouthfeel is as follows: fine taste, no peculiar smell, strong mouth-killing power and slight bitter taste.

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

Odor: has light malt fragrance, beer fragrance and citrus fragrance of Cascade.

3 conclusion and discussion

The optimal fermentation process of the ganoderma lucidum beer comprises the following steps: the specific gravity of the ganoderma lucidum powder and the barley malt is 10.5 percent; the fermentation temperature is 20 ℃; the after-fermentation time was 17 d. The health beer brewed under the condition has transparent color and pure taste, has the specific bitter taste of the ganoderma and the wheat fragrance of the barley malt, and has extremely high nutritive value.

The post-fermentation temperature of beer has a strong influence on the taste of beer. The main purpose of beer after-fermentation is diacetyl reduction, the fermentation time is long, the finished product has obvious yeast taste, bitter and astringent aftertaste and rancidity taste if the finished product is serious.

When the addition amount of the ganoderma lucidum powder is less, the obtained beer ganoderma lucidum has insufficient flavor, and the functional requirements cannot be met due to less functional substances; when the addition amount of the ganoderma lucidum powder is too high, the bitter taste of the ganoderma lucidum in the beer is too strong, and the flavor of the beer is reduced. In the experiment, barley malt is saccharified firstly, and then the ganoderma lucidum powder is added, so that the fermentation stability is improved, the overall taste of the beer is more coordinated, the complicated step of adding the ganoderma lucidum extract in the later stage of fermentation is reduced, the experiment is simpler and more convenient, and the taste of the beer is optimized.

At present, the scholars at home think that the lucid ganoderma can delay senility, and the scholars at abroad have strong interest in medicinal fungi such as the lucid ganoderma, and the like, and can explore more medicinal fungi from the present point in the future to develop more functional products. The functional beer in the market can be improved and innovated, and the product competitiveness is improved.