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Method for brewing originally brewed low-alcohol blackcurrant beer and brewed blackcurrant beer

A technology of beer and alcohol content, applied in the field of bioengineering, can solve the problems of non-fermentation, sweetness, high residual sugar, etc., and achieve the effect of preserving the mouthfeel and aroma of black currant

Pending Publication Date: 2022-02-01
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lutheran yeast belongs to non-Saccharomyces cerevisiae and can produce low-alcohol beer without subsequent treatment. However, since it can only ferment glucose, fructose and sucrose, it cannot ferment maltose and maltotriose, so the amount of residual sugar after fermentation Higher, with sweetness, affecting beer flavor

Method used

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  • Method for brewing originally brewed low-alcohol blackcurrant beer and brewed blackcurrant beer
  • Method for brewing originally brewed low-alcohol blackcurrant beer and brewed blackcurrant beer
  • Method for brewing originally brewed low-alcohol blackcurrant beer and brewed blackcurrant beer

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, the selection of wort concentration

[0042] 1) Choose two different concentrations of wort: 7°P (14°P wort produced by Beijing Yanjing Beer Co., Ltd. diluted with deionized water) and 13°P (produced by Beijing Yanjing Beer Co., Ltd.) .

[0043] 2) Supplement F55 fructose syrup 2% (volume ratio) in two kinds of wort, obtain respectively two kinds of the mixture of 7 ° P wort and F55 fructose syrup and the mixture of 13 ° P wort and F55 fructose syrup Wort medium: Lutheran yeast TUMSL17 (Saccharomyces ludwigii, from the German Yeast Bank) (hereinafter referred to as Lutheran yeast) was respectively inserted into two wort mediums at 25°C, and expanded step by step for 24 hours. Two kinds of culture medium were obtained.

[0044] 3) Remove the supernatant from the two expansion mediums, and collect the yeast sludge (the content of Lutheran yeast is 82.2×10 6 cfu / mL) for the main fermentation of two kinds of wort culture medium, inoculate 250mL of yeast slu...

Embodiment 2

[0050] Embodiment 2, the brewing of low-alcohol blackcurrant beer (100L scale)

[0051] In order to balance the sourness brought by the product, a sweetener is added during the brewing process, using the characteristics of Lutheran yeasts not fermenting maltose, and the sweetener is malt syrup with a mass fraction of 75%.

[0052] 1) Add F55 fructose syrup to 7°P wort (14°P wort produced by Beijing Yanjing Brewery Co., Ltd. and dilute with deionized water) until the content of F55 fructose syrup is 2% (volume ratio) , to obtain the culture medium. The Lutheran yeast TUMSL17 (Saccharomyces ludwigii, from the German Yeast Bank) (hereinafter referred to as Lutheran yeast) was inserted into the medium and expanded step by step at 25°C. The expansion process was as follows: figure 2 . Collect the fermented liquid, the fermented liquid is Lutheran yeast liquid, the content of Lutheran yeast in this Lutheran yeast liquid is 70×10 6 cfu / mL.

[0053] 2) Saccharification: Put 8.4kg...

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Abstract

The invention discloses a brewing method for brewing originally brewed low-alcohol blackcurrant beer. According to the method for brewing the blackcurrant beer, blackcurrant juice and mixed wort are used as raw materials, and the beer is brewed by fermenting the blackcurrant juice and the mixed wort by using saccharomyces. The alcoholic strength of the blackcurrant beer is smaller than or equal to 2.5% vol, the sugar content of the blackcurrant juice is larger than or equal to 300 g / L, and the sugar content of the barley wort is 5.5-6.5 DEG P. The blackcurrant beer brewed by the method disclosed by the invention is standard purple black in appearance, strong in blackcurrant fragrance, strong in taste, harmonious in mouth feel, moderate in alcohol warm feeling, typical in blackcurrant herbal fragrance, free of other foreign flavors and suitable for being eaten together with rice or bread.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a method for brewing original low-alcohol black currant beer and the brewed black currant beer. Background technique [0002] Fruit beer is a beverage product that has rapidly become popular in recent years. It not only has the flavor of beer, but also has the nutrition and aroma of fruits and vegetables. In addition, its alcohol content is low, so it is deeply loved by consumers. There are many types of juice beer, such as the representative Lindemann cherry wine, Fuli strawberry beer, etc., but the existing pineapple fruit beer, lemon fruit beer, Hans fruit beer, etc. basically belong to the prepared fruit juice beer, which lacks fermentation aroma and taste. needs improvement. [0003] Lutheran yeast belongs to non-Saccharomyces cerevisiae and can produce low-alcohol beer without subsequent treatment. However, since it can only ferment glucose, fructose and sucrose, it cannot fe...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C5/02C12C7/04C12C7/20C12C7/17C12C11/02C12C12/04C12R1/865
CPCC12C5/00C12C5/026C12C7/042C12C7/205C12C7/17C12C11/02C12C12/04
Inventor 葛峻伶贺秀丽穆英健谢鑫郭立芸宋玉梅贾凤超
Owner BEIJING YANJING BREWERY
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