阅读说明：本技术 一种火龙果酸啤酒及其制备方法 (Pitaya acid beer and preparation method thereof ) 是由 谢爱娣 李从军 于 2021-09-15 设计创作，主要内容包括：本发明公开了一种火龙果酸啤酒及其制备方法,属于啤酒制备技术领域。该火龙果酸啤酒的制备方法,包括以下步骤：S1、将由麦芽制得的第一麦汁煮沸,并在煮沸前加入啤酒花和澄清片,得到第二麦汁；S2、向所述第二麦汁中加入增酸酵母发酵至pH为3.5-3.8,得到发酵液；S3、向所述发酵液中加入小麦酵母发酵3-4天,之后加入煮沸冷却后的红心火龙果果粒继续发酵7-8天得到火龙果酸啤酒。本发明还提出一种火龙果酸啤酒,由上述制备方法制备得到。该火龙果酸啤酒营养价值高,且口感酸爽。(The invention discloses a pitaya acid beer and a preparation method thereof, belonging to the technical field of beer preparation. The preparation method of the pitaya acid beer comprises the following steps: s1, boiling the first wort made from malt, and adding hops and clarifying pieces before boiling to obtain a second wort; s2, adding acid-increasing yeast into the second wort, and fermenting until the pH value is 3.5-3.8 to obtain fermentation liquor; s3, adding wheat yeast into the fermentation liquor to ferment for 3-4 days, and then adding boiled and cooled red-core pitaya particles to continue to ferment for 7-8 days to obtain the pitaya acid beer. The invention also provides the pitaya acid beer prepared by the preparation method. The pitaya acid beer has high nutritive value and sour and refreshing taste.)

1. A preparation method of the pitaya acid beer is characterized by comprising the following steps:

s1, boiling the first wort made from malt, and adding hops and clarifying pieces before boiling to obtain a second wort;

s2, adding acid-increasing yeast into the second wort, and fermenting until the pH value is 3.5-3.8 to obtain fermentation liquor;

s3, adding wheat yeast into the fermentation liquor to ferment for 3-4 days, and then adding boiled and cooled red-core pitaya particles to continue to ferment for 7-8 days to obtain the pitaya acid beer.

2. The method of claim 1, wherein in step S1, the first wort is prepared by the steps of: adding water into malt for wetting, crushing, adding water into the malt according to the material ratio of the malt to the water of 1g (3.5-4.5) mL for saccharification, and filtering and washing to obtain first wort.

3. The method of claim 2, wherein in step S1, the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of barley malt to wheat malt is (7-8): (2-3).

4. The method of claim 1, wherein the fermentation temperature is 18-20 ℃ in step S2 or S3.

5. The method of claim 1, wherein the hop or the pellet is added in an amount of 0.03 to 0.1% by mass based on the first wort in step S1.

6. The method for preparing pitaya acid beer according to claim 1, wherein in step S3, the red-core pitaya particles are added according to the mass ratio of the red-core pitaya particles to the fermentation broth of 1 (10-20).

7. The method of claim 1, wherein in step S2, the mass ratio of the acid-increasing yeast to the second wort is (0.005-0.01): 5-10).

8. The method of claim 1, wherein in step S3, the mass ratio of the wheat yeast to the fermentation liquid is (0.005-0.01): (5-10).

9. The method for preparing a pitaya acid beer according to the claim 1, wherein after the step S3, the method further comprises the steps of removing solid residues in the pitaya acid beer, and removing the solid residues again after the pitaya acid beer is subjected to cold precipitation for 7-8 days.

10. A pitaya acid beer characterized by being produced by the production method according to any one of claims 1 to 9.

Technical Field

The invention relates to the technical field of beer preparation, in particular to a pitaya acid beer and a preparation method thereof.

Background

Acid beer, as a "new price" in the process beer, will receive more and more attention in the future process beer development road. Therefore, the acid beer with good color, fragrance and taste, rich taste and high nutritive value is an essential top-quality product in the beer market.

The dragon fruit as an economic crop has the advantages of being unique and thick as a food material, the fruit is bright and attractive in color, and has rich nutrition, health care and medicinal values, so that the dragon fruit is called as an invaluable treasure. The red-pulp dragon fruit is rich in edible natural pigment, namely betacyanin, the betacyanin has the effects of scavenging free radicals, resisting oxidation and cancer, reducing blood fat and the like, and the betacyanin is used as a food additive to increase the nutritional value of food, and more product choices are provided for consumers. At present, the dragon fruits are planted in a large scale in many provinces such as Hainan province, Guangdong province, Guangxi province, Fujian province, Guizhou province, Yunnan province, Hubei province and the like. At present, the dragon fruit is mainly eaten fresh food, but the development of the dragon fruit planting economy is severely restricted by a single fresh food selling way. The fruity beer is an excellent mode for deep processing of fruits, and provides reference for deep processing and comprehensive development and utilization of dragon fruits.

Two common microbial acids are acetic acid and lactic acid. The source of acetic acid is the acetic acid bacterium, which carries a significant risk of microorganisms. Moreover, the acetic acid has a sharp taste, and is not suitable for producing sour beer. Lactic acid is the main force for producing acid beer because of its soft and fine taste. Lactic acid bacteria are naturally associated with lactic acid bacteria. Foreign beer enterprises and scientific research institutions have developed the research of producing acid beer by lactic acid bacteria for many years. The use of lactic acid bacteria is increasingly finding its way to be limited. The international Institute of Brewing and Distillation (IBD) in 2016 states that lactic acid bacteria are too sensitive to hops, directly affect the use of hops, affect the degree of freedom of Brewing, and need to be killed after each use, resulting in a complex production process and difficulty in obtaining a nutrient-rich pitaya acid beer.

Disclosure of Invention

Based on the analysis, the application provides the brewing process of the pitaya acid beer fermented by the acid-increasing yeast, which not only can solve the current situation that no pitaya acid beer exists in China at present, but also can enrich the types of the domestic beer through the research and development of products, provide new taste experience for consumers and meet the consumption requirements of the consumers on healthy drinking.

The invention aims to overcome the technical defects, provides the pitaya acid beer and the preparation method thereof, and solves the technical problem that the pitaya acid beer rich in nutrient substances is difficult to obtain in the prior art.

In order to achieve the technical purpose, the technical scheme of the invention provides the pitaya acid beer and the preparation method thereof.

The invention provides a preparation method of pitaya acid beer, which comprises the following steps:

s1, boiling the first wort made from malt, and adding hops and clarifying pieces before boiling to obtain a second wort;

s2, adding acid-increasing yeast into the second wort, and fermenting until the pH value is 3.5-3.8 to obtain fermentation liquor;

s3, adding wheat yeast into the fermentation liquor to ferment for 3-4 days, and then adding boiled and cooled red-core pitaya particles to continue to ferment for 7-8 days to obtain the pitaya acid beer.

Further, in step S1, the first wort is prepared by the following steps: adding water into malt for wetting, crushing, adding water into the malt according to the material ratio of the malt to the water of 1g (3.5-4.5) mL for saccharification, and filtering and washing to obtain first wort.

Further, in step S1, the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of barley malt to wheat malt is (7-8): 2-3.

Further, in the step S2 or S3, the fermentation temperature is 18-20 ℃.

Further, in step S1, the hop or the clear flakes are added in an amount of 0.03 to 0.1% by mass based on the mass of the first wort.

Further, in step S3, the red-core pitaya particles are added according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1 (10-20).

Further, in step S2, the mass ratio of the acid-increasing yeast to the second wort is (0.005-0.01): 5-10).

Further, in step S3, the mass ratio of the wheat yeast to the fermentation liquid is (0.005-0.01): 5-10).

Further, after the step S3, removing the solid residue in the pitaya acid beer, and after the pitaya acid beer is subjected to cold precipitation for 7-8 days, removing the solid residue again.

In addition, the invention also provides the pitaya acid beer prepared by the preparation method.

Compared with the prior art, the invention has the beneficial effects that: before the yeast fermentation of the wort, the acidification yeast is adopted for acidification treatment, the acidity of the wine can be increased, the pH value is reduced, the lactic acid generation capacity is higher than that of lactic acid bacteria, the acidification yeast is independently added after the wort is boiled and cooled, the acidification yeast is not influenced by hops, the pH value of the wort is reduced to 3.5-3.8, the wheat yeast is directly added for fermentation for 3-4 days, the environmental competitiveness of the acidification yeast is far lower than that of the wheat yeast, once the wheat yeast is added, the acidification yeast is quickly and automatically inactivated due to the competitive relationship without additional inactivation, the high bubble period of the fermentation liquid is basically ended after the fermentation is carried out for 3-4 days, then the boiled and cooled red heart pitaya fruit grains can be prevented from taking the fragrance of the red heart pitaya by gas generated by fermentation, ethanol generated in the fermentation liquid after the continuous fermentation for 7-8 days is favorable for leaching and stabilizing the betacyanin in the fruit grains, the obtained pitaya acid beer has high nutritive value and sour and cool mouthfeel, the content of lactic acid is up to 7g/L, the content of betanin is up to 41.2mg/L, and the content of alpha-ammoniacal nitrogen is up to 178.4 mg/L.

Detailed Description

The specific embodiment provides a preparation method of the pitaya acid beer, which comprises the following steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort;

the first wort is prepared by the following steps: adding water into malt for wetting the malt, crushing the malt to ensure that the grains are crushed and the hulls are not broken, adding water into the malt and water according to the material ratio of 1g (3.5-4.5) mL of the malt and water for saccharification, pumping the saccharified wort into a filter tank, taking the spent grains as a filter aid, filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is (7-8) to (2-3); the added mass of the hop or the clarifying tablet is 0.03-0.1% of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 18-20 ℃ to obtain clear second wort, transferring the clear second wort to a fermentation tank, adding acid-increasing yeast into the second wort, and fermenting at 18-20 ℃ until the pH value is 3.5-3.8 to obtain fermentation liquor; wherein the mass ratio of the acid-increasing yeast to the second wort is (0.005-0.01): 5-10);

s3, adding wheat yeast into the fermentation liquor, fermenting for 3-4 days at 18-20 ℃, and then adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1 (10-20) to continue fermenting for 7-8 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the fermentation liquor is (0.005-0.01) to (5-10);

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 7-8 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 0-4 ℃ to obtain the pitaya acid beer.

The dragon fruit in the specific embodiment removes peel, so that foreign flavor, pesticide residue and microbial pollution in the peel are prevented from entering the beer; cutting pulp into 1cm³The cubic fruit grains with the size are not made into fruit pulp, so that the fruit pulp is prevented from forming a flocculent dispersion system in the fermentation liquid, the clarification of the beer is not facilitated, and the fruit grains are precipitated at the bottom of the fermentation tank at the later fermentation stage and are favorably discharged and removed together with the yeast.

The specific embodiment also comprises a pitaya acid beer prepared by the preparation method.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

The wheat yeast used in the examples described below was Belgian wheat yeast, and other materials were purchased from the market.

Example 1

The embodiment provides a pitaya acid beer, which is prepared by the following steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting, then crushing, then adding water according to the material ratio of the malt to the water of 1g:3.5mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 7: 2; the added mass of the hop or the clarifying sheet is 0.03 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 20 ℃ to obtain clear second wort, transferring to a fermentation tank, adding acid-increasing yeast into the second wort, and fermenting at 20 ℃ to reach the pH value of 3.5 to obtain fermentation liquor; wherein the mass ratio of the acid-increasing yeast to the second wort is 0.005: 5;

s3, adding wheat yeast into the fermentation liquor, fermenting for 3 days at 20 ℃, adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1:10, and continuously fermenting for 7 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the fermentation liquor is 0.005: 5;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 7 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 0 ℃ to obtain the pitaya acid beer.

Example 2

The embodiment provides a pitaya acid beer, which is prepared by the following steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting, then crushing, then adding water according to the material ratio of the malt to the water of 1g:4.5mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 8: 3; the added mass of the hop or the clarifying tablet is 0.06 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 18 ℃ to obtain clear second wort, transferring to a fermentation tank, adding acid-increasing yeast into the second wort, and fermenting at 18 ℃ until the pH value is 3.8 to obtain fermentation liquor; wherein the mass ratio of the acid-increasing yeast to the second wort is 0.008: 10;

s3, adding wheat yeast into the fermentation liquor, fermenting for 4 days at 18 ℃, adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1:15, and continuously fermenting for 8 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the fermentation liquor is 0.008: 10;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 8 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 4 ℃ to obtain the pitaya acid beer.

Example 3

The embodiment provides a pitaya acid beer, which is prepared by the following steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting the malt, then crushing, then adding water according to the material ratio of the malt to the water of 1g:4mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 7: 3; the added mass of the hop or the clarifying tablet is 0.1 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 19 ℃ to obtain clear second wort, transferring to a fermentation tank, adding acid-increasing yeast into the second wort, and fermenting at 19 ℃ to reach the pH value of 3.6 to obtain fermentation liquor; wherein the mass ratio of the acid-increasing yeast to the second wort is 0.01: 8;

s3, adding wheat yeast into the fermentation liquor, fermenting for 3 days at 20 ℃, adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1:20, and continuously fermenting for 7 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the fermentation liquor is 0.01: 8;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 8 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at the temperature of 2 ℃ to obtain the pitaya acid beer.

Example 4

The embodiment provides a pitaya acid beer, which is prepared by the following steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting, then crushing, then adding water according to the material ratio of the malt to the water of 1g:3.5mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 8: 3; the added mass of the hop or the clarifying tablet is 0.07 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 18 ℃ to obtain clear second wort, transferring to a fermentation tank, adding acid-increasing yeast into the second wort, and fermenting at 18 ℃ until the pH value is 3.5 to obtain fermentation liquor; wherein the mass ratio of the acid-increasing yeast to the second wort is 0.07: 9;

s3, adding wheat yeast into the fermentation liquor, fermenting for 4 days at 18 ℃, adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1:15, and continuously fermenting for 7 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the fermentation liquor is 0.08: 9;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 8 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 1 ℃ to obtain the pitaya acid beer.

Comparative example 1

The beer of this comparative example was prepared by a method different from that of example 1 only in that: the method is characterized in that the method does not add the acid-increasing yeast and comprises the following specific steps:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting, then crushing, then adding water according to the material ratio of the malt to the water of 1g:3.5mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 7: 2; the added mass of the hop or the clarifying sheet is 0.03 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 20 ℃ to obtain clear second wort, and transferring to a fermentation tank;

s3, adding wheat yeast into the second wort, fermenting for 3 days at 20 ℃, adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the second wort of 1:10, and continuously fermenting for 7 days to obtain the pitaya acid beer; wherein the mass ratio of the wheat yeast to the second wort is 0.005: 5;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 7 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 0 ℃ to obtain the pitaya acid beer.

Comparative example 2

The beer of this comparative example was prepared by a method different from that of example 1 only in that: firstly adding wheat yeast and then adding acid-increasing yeast, and the concrete steps are as follows:

s1, boiling the first wort made from malt in a boiling pot, and adding hop and carrageenan clear pieces before boiling to obtain a second wort; the first wort is prepared by the following steps: adding water into malt for wetting, then crushing, then adding water according to the material ratio of the malt to the water of 1g:3.5mL for saccharification, pumping the saccharified wort into a filter tank, taking spent grains as a filter aid, then filtering, and adding water for washing to obtain first wort; the malt is a mixture of barley malt and wheat malt, wherein the mass ratio of the barley malt to the wheat malt is 7: 2; the added mass of the hop or the clarifying sheet is 0.03 percent of the mass of the first wort;

s2, carrying out rotary precipitation on the second wort, cooling to 20 ℃ to obtain clear second wort, transferring the clear second wort to a fermentation tank, adding wheat yeast into the second wort, and fermenting for 3 days at 20 ℃ to obtain fermentation liquor; wherein the mass ratio of the wheat yeast to the second wort is 0.005: 5;

s3, adding acid-increasing yeast into the fermentation liquor, and adding boiled and cooled red-core pitaya particles according to the mass ratio of the red-core pitaya particles to the fermentation liquor of 1:10 to continuously ferment for 7 days to obtain pitaya acid beer; wherein the mass ratio of the acid-increasing yeast to the fermentation liquor is 0.005: 5;

s4, removing solid residues in the pitaya acid beer, performing cold sedimentation for 7 days, removing the solid residues again, bottling the pitaya acid beer, and refrigerating at 0 ℃ to obtain the beer.

The beer obtained in examples 1 to 7 and comparative examples 1 to 2 was examined for the nutritional components, and the contents of the respective nutritional components are shown in Table 1.

TABLE 1 nutritional Components of beers obtained in examples 1 to 4 and comparative examples 1 to 2

As can be seen from Table 1, the pitaya acid beers prepared in examples 1-4 are rich in acid, particularly lactic acid, and also contain a large amount of other nutrients, while comparative example 1 has a small amount of total acid and lactic acid in the beer and a small amount of other nutrients because no acid-increasing yeast is added, and comparative example 2 has a small amount of total acid and lactic acid because the activity of the acid-increasing yeast is affected by wheat yeast after the acid-increasing yeast is added to the wheat yeast, and finally has a small amount of total acid and lactic acid.

The pitaya acid beer prepared by the invention is bright rose red, clear and transparent, has fragrant fruit fragrance, fresh sour taste, lasting and fine foam, balanced sour taste and good drinkability, has rich nutrition, health care and medicinal values, meets the consumption requirements of consumers on healthy drinking, and solves the current situation that no pitaya acid beer exists in China at present. The invention develops a new healthy and fashionable variety of the brewed beer, enriches the ways of deep processing and comprehensive development and utilization of the dragon fruit, and is beneficial to the development of the dragon fruit planting economy.

The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes and modifications made according to the technical idea of the present invention should be included in the protection scope of the claims of the present invention.