Artichoke beer brewing technology

Abstract

The invention relates to a process for brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer yeast seed solution; B, performing protein hydrolysis and saccharification on malt flour and jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various proteolytic enzymes in malt are utilized, and protein in jerusalem artichoke is hydrolyzed, so that the content of amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the flavor and nutrition of traditional beer can be greatly improved, intestinal functions of a human body can be effectively improved, blood lipid and blood glucose can be reduced, mineral absorption can be improved, and the effects of health protection and preservation can be achieved.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to a beer brewing process. Background technique [0002] Jerusalem artichoke, commonly known as Jerusalem artichoke, is native to North America and can be eaten. It is called "a crop shared by humans and animals in the 21st century" by officials of the Food and Agriculture Organization of the United Nations. Jerusalem artichoke has a series of advantages such as cold resistance, salt resistance, and drought resistance. It is cultivated in most areas of our country, especially in non-cultivated lands such as Qinghai and Shandong. [0003] Inulin, the main ingredient in Jerusalem artichoke, is formed by the dehydration condensation of D-fructofuranose residues through β-1,2 glycosidic bonds, and a glucose residue is connected at the end. The human body cannot directly absorb and utilize it as a carbon source. Most microorganisms The carbohydrate cannot be hydrolyzed either. Howeve...

AI Technical Summary

Problems solved by technology

[0005] With the continuous improvement of people's living standards, ordinary beer has a single taste and no health care effect, which can no longer meet the growing drinking needs of consumers.

The protein content of barley used for beer brewing is required to be 9%-12%, and calculated according to the water content of 10-12% after air-drying, after air-drying fresh Jerusalem artichoke pieces, the inulin content is more than 75%, and the protein content is about 10%. The protein content of the two is similar. In theory, Jerusalem artichoke can be used as a raw material for beer brewing to improve the taste and nutritional value of beer. However, there is no established process to add Jerusalem artichoke during beer brewing. Adding Jerusalem artichoke in the process will not only fail to brew fragrant and delicious Jerusalem artichoke beer, but may also brew strange-tasting beer, which cannot meet people's needs.

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