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Mixed strain fermented beer beverage and its preparation method

A technology for mixing bacteria and beer, which is applied in beer fermentation methods, biochemical equipment and methods, and beer brewing, etc., can solve problems such as single taste and limited health care functions, and achieve the effects of improving immunity and promoting digestion and absorption functions.

Active Publication Date: 2014-06-04
广州南沙珠江啤酒有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Yet common beer utilizes purebred brewer's yeast to ferment wort and is made, and common beer is drunk by people for a long time, and taste is comparatively single, and health care function is also limited.

Method used

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  • Mixed strain fermented beer beverage and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Before the start of fermentation, activate and expand the beer yeast, Gluconacetobacter, and Lactobacillus casei in advance, and the amplification factor is 10. Taking 5 liters of fermented liquid as an example, the expansion step is 10mL-100mL-500mL, the medium used is 13°P wort, the expansion cultivation temperature is 25°C, and the cultivation time is 3 days.

[0033] 2) Before the start of fermentation, mix the expansion medium of the three kinds of bacteria at a ratio of 1:1:1, take the mixed bacterial solution, and add it to the wort in an amount accounting for 10% of the wort used for fermentation. Keep at 11°C for culture and fermentation until the sugar content drops to 6°P, raise the temperature to 13°C, seal the tank, increase the pressure to 0.12-0.15mPa, keep it until the diacetyl drops below 0.12ppm, then cool down to 0°C and store until the wine is stored Mature, get rid of the sludge at the bottom of the tank. After the fermentation, the fermented li...

Embodiment 2

[0036] 1) Before the start of fermentation, activate and expand the brewer's yeast, Gluconacetobacter, and Lactobacillus casei in advance, and the amplification factor is 10. Taking 5 liters of fermented liquid as an example, the expansion step is 10mL-100mL-500mL, the medium used is 13°P wort, the expansion cultivation temperature is 25°C, and the cultivation time is 3 days.

[0037] 2) Before the start of fermentation, mix the expansion medium of the above three different bacterial species at a ratio of 1:1:1, take the mixed bacterial solution, and add it to the wort in an amount accounting for 10% of the wort used for fermentation. Keep at 13°C for culture and fermentation until the sugar content drops to 6°P, then seal the tank, raise the temperature to 15°C, increase the pressure to 0.12-0.15mPa, keep until the diacetyl drops below 0.12ppm, then cool down to 0°C and store until wine storage Mature, get rid of the sludge at the bottom of the tank. After the fermentation, ...

Embodiment 3

[0040] 1) Before the start of fermentation, activate and expand the brewer's yeast, Gluconacetobacter, and Lactobacillus casei in advance, and the amplification factor is 10. Taking 5 liters of fermented liquid as an example, the expansion step is 10mL-100mL-500mL, the medium used is 13°P wort, the expansion cultivation temperature is 25°C, and the cultivation time is 3 days.

[0041] 2) Before the start of fermentation, mix the expansion medium of the three kinds of bacteria at a ratio of 1:1:1, take the mixed bacterial solution, and add it to the wort in an amount accounting for 10% of the wort used for fermentation. Keep at 15°C for culture and fermentation until the sugar content drops to 6°P, then seal the tank, raise the temperature to 15°C, increase the pressure to 0.12-0.15mPa, keep until the diacetyl drops below 0.12ppm, then cool down to 0°C and store until the wine is stored Mature, get rid of the sludge at the bottom of the tank. After the fermentation, the fermen...

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Abstract

The invention discloses a mixed strain fermented beer beverage. During the preparation process, at the beginning of the fermentation step, three different strains are inoculated into 13 degree P wort according to the weight ratio of 1:1:1, wherein the three different strains are beer yeast, gluconacetobacter and Lactobacillus casei, and the inoculation amount accounts for 10% of the total amount of the wort. According to the mixed strain fermented beer beverage, beer yeast is adopted for fermentation by a common beer fermentation process route. The main flavor formed is beer flavor. The beer beverage contains alcohol and CO2. Gluconacetobacter generates a physiological activator gluconic acid. Lactobacillus casei generates a physiological activator L-lactic acid. In addition, the finished product beer contains live beer yeast, gluconacetobacter and Lactobacillus casei which are easily absorbed by human intestinal tract and help improve intestinal flora quality. The mixed strain fermented beer beverage is a novel beer beverage which has nutrition and health functions as well as unique mouthfeel and local flavor.

Description

technical field [0001] The invention relates to a functional health-care beer and a preparation method thereof, belonging to the technical field of beer brewing technology, in particular to a mixed strain fermented beer beverage and a preparation method thereof. Background technique [0002] Typically, brewing beer involves converting starch into a sugary liquid called "wort," which is then fermented by yeast into alcohol-containing beer. Wort has been used in beer brewing for thousands of years. Beer brewing mainly includes three processes: saccharification, fermentation, and aging after storage. Beer brewing mainly includes the following five processes: [0003] 1) Raw material crushing: the malt and rice are respectively crushed by a grinder to a crushing degree suitable for saccharification operation. [0004] 2) Saccharification: Mix the crushed malt and starchy auxiliary materials in the gelatinization pot and the mashing pot respectively with warm water, and adjust...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00C12R1/865C12R1/02C12R1/245
Inventor 田小群李惠萍涂京霞梁奋
Owner 广州南沙珠江啤酒有限公司
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