Pericarpium zanthoxyli craft beer and preparation method thereof

Abstract

The invention belongs to the technical field of food processing and discloses a pericarpium zanthoxyli craft beer and a preparation method thereof. The pericarpium zanthoxyli craft beer comprises 0.01-0.03wt% of a corn extract and 0.1-0.3wt% of a pericarpium zanthoxyli extract. Through the preparation methods, such as saccharification of wort, addition of flos lupuli into boiled wort, first fermentation and second fermentation, the prepared pericarpium zanthoxyli craft beer is moderate in bitter taste, has both numb taste and aroma of pericarpium zanthoxyli and can be better accepted by the vast number of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to prickly ash craft beer and a preparation method thereof. Background technique [0002] Beer is a brewed wine produced from malt as the main raw material. It has low alcohol content and high nutritional value, and its ingredients include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Over the years, beer has been favored by consumers for its delicious and refreshing taste and diverse and rich nutrition. At the same time, people's requirements for the flavor and quality of beer are constantly improving. Therefore many flavor beers arise at the historic moment, satisfy the demand of many consumers. For example, in the prior art, peppermint essential oil is made into β-cyclodextrin inclusions and added to beer to produce beer rich in menthone, which improves the flavor and taste of beer; The cantaloupe pulp is fermented t...

AI Technical Summary

Problems solved by technology

[0004] Hops in beer raw materials contain a large amount of α-acid, which is the main source of beer bitterness. After isomerization treatment of α-acid, and then added to the boiled wort, the bitterness of beer can be effectively adjusted to make its bitterness value more Satisfy the taste of consumers; however, the pepper flavor substance contains higher components of ketones and alcohols, if the pepper flavor substance is directly added to beer, the alcohols and ketones will affect the isomerization of α-acids, and the alcohols The bitterness synergy between ketones and ketones will increase the bitterness value of beer, beyond the range accepted by consumers, and even cause abnormal fermentation and flavor changes of beer