CN109593618A - A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product - Google Patents
A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention discloses a kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product.Method includes the following steps: (1) obtains the full powder juice by-product of purple-colored potato；(2) enzymatic hydrolysis sterilization；(3) brewer's wort is prepared；(4) hops is added；(5) preparation of juice is mixed；(6) mixing juice low-temperature electric field processing；(7) fermentation seed liquid is prepared；(8) main fermentation；(9) post-fermentation；(10) filtration sterilization.The present invention prepares a kind of unique flavor, ester is aromatic strongly fragrant by combining using potato full-powder juice by-product with brewer's wort, fragrance is coordinated, mellow in taste is rich in purple-colored potato anthocyanidin, the new function beer that oxidation resistance is strong and cost of material is relatively low.
Description
Technical field
The invention belongs to food engineering development fields, and in particular to it is a kind of using potato full-powder juice by-product brewing
Beer and preparation method thereof.
Background technique
Potato (Solanum tuberosum L.), Solanaceae nightshade, stem tuber can be edible, also known as potato, potato,
Foreign sweet potato etc. is the fourth-largest staple food grain that China is only second to wheat, paddy and corn.Purple-colored potato also known as purple potato, unexpected rival
Bell potato, black potato, potato shape are in oblong, and bud eye is smaller, and pericarp and pulp are purple.Purple-colored potato is full of nutrition, removes
Outside basic nutrition ingredient contained by normal potato, it is also rich in natural water-soluble colorants anthocyanidin, including Cyanidin, petunia
There is anti-oxidant, blood pressure lowering, antitumaous effect, blood pressure lowering to make for element, malvidin, delphinidin and derivative of Chinese herbaceous peony florigen etc.
With, prevention diabetes, the important physiological functions activity such as antiobesity action, development prospect is wide.
With the continuous propulsion of potatoes staple food grainization strategy, potato staple food product steps into consumption market.
Potato full-powder is the important source material of potato staple food products processing, and market demand is increasingly vigorous.Freeze thawing partition method prepares horse
The full powder of bell potato is dried, this method can again by carrying out freeze thawing treatment to curing mashed potatoes after removing most of moisture after centrifugation
Mashed potatoes drying time is saved, reduces energy consumption cost, the full flour cell breakage rate of gained is low, and the market competitiveness is strong.But the technique is centrifuged
Link can generate 30%~35% juice by-product, the nutritional ingredients such as carbohydrate rich in, free amino acid, directly
Run in put and will cause environmental pollution and the wasting of resources.Therefore according to juice nutritional ingredient feature, utilization is reprocessed to it, not only may be used
Juice bring environmental issue is solved, and resource utilization can be improved, extends potato processing industry chain, it is additional to increase industry
Value.The research of trans-utilization again of the juice by-product generated at present for the full powder new process for processing is less, mainly due to juice
Bad soil raw meat flavor is denseer, and sensory-acceptance is low, and it is big to be directly processed into various liquid food difficulty, lacks more mature feasible
Resource conversion technology and the high value added product for adapting to market comsupton upgrade requirement, therefore greatly limit the full powder preparation technique
Wide popularization and application.
Beer is to brew through beer yeast fermenting using fructus hordei germinatus, hops, water as primary raw material and form pick-me-up.
China is the big Beer Brewage state of the first in the world and country of consumption, but the kind of beer product, flavor are comparatively single, almost 90%
Beer be all using fructus hordei germinatus, rice as the light beer of raw material.As consumption constantly upgrading, light beer can not expire
The diversified consumption demand of foot.In recent years, with the improvement of people's living standards, consumption structure gradually upgrades, there is health care
The beer beverage market tremendous growth potential of function.Current health-care beer is mostly mainly by the dark beer to fermenting-ripening
The mode for adding various health material ingredients is prepared, and production cost is relatively high.And directly to the fermentation various guarantors of Liao Tianjia
Health-care function ingredient will affect beer fermentation degree.
Summary of the invention
For above-mentioned deficiency in the prior art, the present invention provide it is a kind of using potato full-powder juice by-product brewing
Beer and preparation method thereof can effectively solve the problems, such as existing potato full-powder juice by-product high level trans-utilization again.
To achieve the above object, the technical solution adopted by the present invention to solve the technical problems is:
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) collection prepares the juice by-product generated during potato full-powder；
(2) enzymatic hydrolysis sterilization
Carbohydrase and alpha amylase is added simultaneously into juice by-product, adjusting pH value is 4.0~5.0, in 60~70 DEG C,
Digest 2~3h；Then boil 5~10min, filter, collect enzymolysis liquid, after enzymolysis liquid is cooled to room temperature, then at 15~25 DEG C,
It is spare to collect juice for filtration sterilization under conditions of 0.2~0.5MPa；Wherein, the additional amount of carbohydrase is juice by-product volume
0.5~1%；The additional amount of alpha amylase is the 0.5~1.5% of juice by-product volume；
(3) brewer's wort is prepared
Into malt mixture, sprinkling accounts for the water of its weight 2~5%, after stirring stands 20~30min, crushes, adds
Weight is 4~5 times of powder weight, and temperature is 40~45 DEG C of water, and then adjusting pH value is 4~6, saccharification, then it is cooled to 40~
After 45 DEG C, brewer's wort is collected in filtering；
(4) hops is added
Hops is added when brewer's wort boils 12~15min and 40~45min respectively, wherein the beer being added for the first time
The weight of hops is the 0.005~0.009% of wort volume；The weight of second of hops being added is wort volume
0.01~0.05%；
(5) preparation mixing juice
Step (4) products therefrom is mixed with juice obtained by step (2), the pH value of adjustment mixing juice is 5.0~7.0,
Pol is 10~13 ° of Bx；The volume ratio of juice obtained by step (4) products therefrom and step (2) is 3:1~1:3；
(6) mixing juice low-temperature electric field processing
Ispol is added into mixing juice, is then heated to 50-60 DEG C, then being placed in intensity is 25-50kV/cm
Electric field in handle 2000-3000 μ s；
(7) fermentation seed liquid is prepared
Brewer's yeast is seeded in 10~12 ° of Bx brewer's worts, 25~30 DEG C of 20~25h of culture, then transferred in 10~12 °
In Bx brewer's wort, 10~15 DEG C of 24~36h of culture obtain seed liquor；
(8) it ferments
By seed liquor be seeded to through step (6) treated mixing juice in, after 10~22 DEG C of 8~10d of fermentation, 4000~
8000r/min is centrifuged 5~10min, 0~4 DEG C of 5~7d of continuation fermented supernatant fluid；Wherein, the inoculum concentration of seed liquor is mixing juice
The 2~10% of volume；
(9) it sterilizes
4000~8000r/min centrifugation step (8) 5~10min of products therefrom, after filter sterilization.
Further, the process of juice by-product is prepared in step (1) are as follows: steam cure 10~15min of potato slices,
Then -25~-20 DEG C freezing 20~for 24 hours, then at 20~25 DEG C persistently thaw 4~5h, be then charged into filter bag, be placed in centrifuge
Middle centrifugation collects centrifugation juice to get juice by-product.
Further, potato described in step (1) is purple-colored potato.
Further, the enzyme activity of carbohydrase is 1 × 10 in step (2)5U/g, additional amount are juice by-product volume
1%.
Further, the enzyme activity of alpha amylase is 1 × 10 in step (2)4U/g, additional amount are juice by-product volume
0.8%.
Further, the malt mixture in step (3) comprises the following components in parts by weight:
1~5 part of 1~5 part of burnt malt, 1~3 part of amber malt and light color Ai Er malt.
Further, malt mixture comprises the following components in parts by weight:
3 parts of 2 parts of burnt malt, 1 part of amber malt and light color Ai Er malt.
Further, the weight for the hops being added for the first time in step (4) is the 0.0075% of wort volume；Second
The weight of the hops of secondary addition is the 0.0175% of wort volume.
Further, hops is one of Lyceum section, cloth orchid family or western Chu hops or a variety of.
Further, the volume ratio of step (4) products therefrom and step (2) gained juice is 1:2 in step (5).
Further, in step (6) ispol include lysine, γ-aminobutyric acid, phenylalanine, glycine,
It is at least three kinds of in cysteine, proline and alanine；Lysine, γ-aminobutyric acid, phenylalanine, glycine, half Guang ammonia
The additional amount of acid, proline and alanine in mixing juice is respectively 2.0g/L, 1.6g/L, 2.5g/L, 2.2g/L, 1.8g/
L, 0.8g/L and 1.9g/L.
Further, the inoculum concentration of seed liquor is the 6% of mixed juice liquid product in step (7).
The beer that the above method is made.
The invention has the benefit that
1, the present invention passes through mixed according to the ratio of 3:1~1:3 using the full powder juice by-product of purple-colored potato and brewer's wort
It closes, then the brewer's yeast for accounting for its volume 2~10% by being inoculated with weight thereto, after 10~22 DEG C of 8~10d of fermentation, centrifugation,
After continuing 5~7d of fermented supernatant fluid under conditions of 0~4 DEG C, the beer being prepared makes full use of and remains purple Ma Ling
Various nutriments and functional component in the full powder juice by-product of potato obtain one kind rich in Anthocyanins, have relatively strong
The black beer new product of oxidation resistance.
2, the present invention strengthens modification technique using complex enzyme hydrolysis, Maillard reaction, and combines beer yeast fermenting technology, with
Purple-colored potato full powder production juice and brewer's wort are raw material, prepare that a kind of ester is aromatic strongly fragrant, and fragrance is coordinated, mellow in taste,
Without bad smell of soil taste, sensory-acceptance is good, while being rich in purple-colored potato anthocyanidin, and oxidation resistance is strong and cost of material
Relatively low new function beer；It solves freeze thawing partition method and prepares juice by-product in the full powder technique of purple-colored potato again
The problem of processing and utilization.
Specific embodiment
A specific embodiment of the invention is described below, in order to facilitate understanding by those skilled in the art this hair
It is bright, it should be apparent that the present invention is not limited to the ranges of specific embodiment, for those skilled in the art,
As long as various change is in the spirit and scope of the present invention that the attached claims limit and determine, these variations are aobvious and easy
See, all are using the innovation and creation of present inventive concept in the column of protection.
Embodiment 1
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 1.0% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0~5.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) hops is added
Brewer's wort is boiled, Lyceum section is then added when it boils 15min and 45min respectively, wherein Lyceum section first
Secondary additional amount is the 0.0075% of wort volume；The secondary additional amount of Lyceum section is the 0.0175% of wort volume；
(5) preparation of juice is mixed
Juice that step (2) is prepared and the ratio for being 1:2 according to volume ratio through step (4) treated brewer's wort
Mixing, adjusting its pol with malt syrup is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 5.5；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 50 DEG C, it is placed in electric field strength 30kV/cm and handles 2000 μ s；
Wherein, the additive amount of lysine, γ-aminobutyric acid, phenylalanine and glycine in mixing juice is respectively
2.0g/L, 1.6g/L, 2.5g/L and 2.2g/L；
(7) fermentation seed liquid is prepared
By M20 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(8) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 6% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 10d；
(9) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(10) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 2
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 1.5% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
1.0%；Then adjusting enzymatic hydrolysis pH value is 5.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 15 DEG C, the item of 0.5MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.4 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 6.0, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) hops is added
Brewer's wort is boiled, cloth orchid family and Lyceum section are then separately added into when it boils 15min and 45min, wherein cloth
The additional amount of orchid family is the 0.005% of wort volume；The additional amount of Lyceum section is the 0.01% of wort volume；
(5) preparation of juice is mixed
Juice that step (2) is prepared and the ratio for being 3:1 according to volume ratio through step (4) treated brewer's wort
Mixing, adjusting its pol with malt syrup is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 6；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 60 DEG C, it is placed in electric field strength 25kV/cm and handles 2500 μ s；
Wherein, the additive amount of lysine, γ-aminobutyric acid, phenylalanine and glycine in mixing juice is respectively
2.0g/L, 1.6g/L, 2.5g/L and 2.2g/L；
(7) seed liquor is prepared
By M21 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(8) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 2% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 9d；
(9) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(10) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 3
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 0.8% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) hops is added
Brewer's wort is boiled, cloth orchid family is then added when it boils 15min and 45min respectively, wherein Blanc section first
Secondary additional amount is the 0.009% of wort volume；The secondary additional amount of Blanc section is the 0.05% of wort volume；
(5) preparation of juice is mixed
Juice that step (2) is prepared and the ratio for being 2:1 according to volume ratio through step (4) treated brewer's wort
Mixing, adjusting its pol with malt syrup is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 5.0；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 60 DEG C, it is placed in electric field strength 50kV/cm and handles 3000 μ s；
Wherein, the additive amount of lysine, γ-aminobutyric acid, phenylalanine and glycine in mixing juice is respectively
2.0g/L, 1.6g/L, 2.5g/L and 2.2g/L；
(7) seed liquor is prepared
By M36 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(8) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 4% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 8d；
(9) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(10) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 4
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 0.8% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) hops is added
Brewer's wort is boiled, Lyceum section is then added when it boils 15min and 45min respectively, wherein Lyceum section first
Secondary additional amount is the 0.006% of wort volume；The secondary additional amount of Lyceum section is the 0.02% of wort volume；
(5) preparation of juice is mixed
Juice that step (2) is prepared and the ratio for being 1:3 according to volume ratio through step (4) treated brewer's wort
Mixing, adjusting its pol with malt syrup is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 6.5；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 55 DEG C, it is placed in electric field strength 25kV/cm and handles 2000 μ s；
Wherein, the additive amount of lysine, γ-aminobutyric acid, phenylalanine and glycine in mixing juice is respectively
2.0g/L, 1.6g/L, 2.5g/L and 2.2g/L；
(7) seed liquor is prepared
By M47 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(8) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 10% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 8d；
(9) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(10) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 5
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 0.8% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) preparation of juice is mixed
The juice and brewer's wort that step (2) is prepared are mixed according to the ratio that volume ratio is 1:1, with malt syrup tune
Saving its pol is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 5.0；
(5) seed liquor is prepared
By M44 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 50 DEG C, it is placed in electric field strength 25kV/cm and handles 2000 μ s；
Wherein, the additive amount of lysine, γ-aminobutyric acid, phenylalanine and glycine in mixing juice is respectively
2.0g/L, 1.6g/L, 2.5g/L and 2.2g/L；
(7) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 8% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 8d；
(8) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(9) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 6
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 0.8% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) preparation of juice is mixed
The juice and brewer's wort that step (2) is prepared are mixed according to the ratio that volume ratio is 1:1, with malt syrup tune
Saving its pol is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 5.0；
(5) seed liquor is prepared
By M44 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(6) mixing juice low-temperature electric field processing
To step (5) products therefrom addition lysine, γ-aminobutyric acid, phenylalanine, glycine, cysteine and dried meat
The mixture of propylhomoserin is heated to 50 DEG C, is placed in electric field strength 25kV/cm and handles 2000 μ s；
Wherein, lysine, γ-aminobutyric acid, phenylalanine, glycine, cysteine and proline are in mixing juice
Additive amount be respectively 2.0g/L, 1.6g/L, 2.5g/L, 2.2g/L, 1.8g/L and 0.8g/L；
(7) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 8% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 8d；
(8) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(9) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Embodiment 7
A method of utilizing potato full-powder juice by-product beer brewing, comprising the following steps:
(1) the full powder juice by-product of purple-colored potato is obtained
Using the purple-colored potato of Black King Kong kind as raw material, the slice with a thickness of 2mm, steam are made into after cleaning up
10min is cured, then -20 DEG C of freezings for 24 hours, then at 25 DEG C of 4h that persistently thaw, are fitted into the filter bag of 120 mesh, then in 1500r/
It is centrifuged 10min in the centrifuge of min, collects the juice by-product generated in centrifugal process；
(2) enzymatic hydrolysis sterilization
Juice by-product is handled using the synchronous enzymatic isolation method of double enzymes, enzymatic saccharification is carried out to starch remaining in juice by-product
Processing；Carbohydrase and alpha amylase is added simultaneously i.e. into juice by-product, wherein the enzyme activity of carbohydrase is 1 × 105U/g adds
Enter 0.8% that amount is juice by-product volume；The enzyme activity of alpha amylase is 1 × 104U/g, additional amount are juice by-product volume
0.5%；Then adjusting enzymatic hydrolysis pH value is 4.0,65 DEG C of enzymatic hydrolysis 3h；
After enzymatic hydrolysis, enzymolysis liquid 10min enzyme deactivation is boiled, is then filtered while hot, again in 20 DEG C, the item of 0.2MPa after cooling
Under part, it is spare to collect the juice being obtained by filtration for the film filtration sterilization for being 0.2 μm with aperture；
(3) brewer's wort is prepared
3 parts of Europe wheat light color Ai Er malt, 2 parts of burnt malts and 1 part of giving off a strong fragrance amber malt are uniformly mixed, wheat is then sprayed
The water of bud mixture weight 2%, stands 20min after mixing evenly, to moisten wheat husk, is then mixed malt with maltcrusher
Object crushes, then 45 DEG C of water of its 4 times of weight is incorporated as into powder, and adjusting its pH value with lactic acid is 5.5, is then being saccharified
It is saccharified in pot, the detailed process of saccharification are as follows: 45 DEG C, 30min；60 DEG C, 60min；72 DEG C, 10min；78 DEG C, 10min；It boils
Boil 5min enzyme deactivation；
After saccharification, it is cooled to rapidly 45 DEG C with cold water, is then filtered while hot with 120 mesh filter clothes, obtains malt
Juice；
(4) preparation of juice is mixed
The juice and brewer's wort that step (2) is prepared are mixed according to the ratio that volume ratio is 1:1, with malt syrup tune
Saving its pol is 13 ° of Bx, then adjusting its pH value with sodium bicarbonate is 5.0；
(5) seed liquor is prepared
By M44 Yeast strain of beer from inclined plane inoculating into 12 ° of Bx brewer's worts, 28 DEG C of cultures for 24 hours, then are transferred in 12 ° of Bx
Brewer's wort in, 15 DEG C of culture 30h are to get seed liquor, and saccharomycete quantity is 1 × 10 in the seed liquor7A/mL；
(6) mixing juice low-temperature electric field processing
The mixture of lysine, γ-aminobutyric acid, phenylalanine and glycine, heating are added to step (5) products therefrom
To 50 DEG C, it is placed in electric field strength 25kV/cm and handles 2000 μ s；
Wherein, lysine, γ-aminobutyric acid, phenylalanine, glycine, proline and alanine are in mixing juice
Additive amount is respectively 2.0g/L, 1.6g/L, 2.5g/L, 2.2g/L, 0.8g/L and 1.9g/L；
(7) main fermentation
Using bottom yeast fermentation method, seed liquor is seeded in mixing juice, the inoculum concentration of seed liquor is mixing juice
The 8% of volume, fermentation system liquid amount are 70%~80%, then 16 DEG C of main fermentation 8d；
(8) post-fermentation
After main fermentation, fermentation liquid is placed in the centrifuge of 4000r/min and is centrifuged 10min, is separated off saccharomycete
Body, supernatant are transferred in closed container, and 0~4 DEG C is continued the 7d that ferments；
(9) filtration sterilization
The product that post-fermentation is obtained, which is placed in the centrifuge of 4000r/min, is centrifuged 5min, and it is thin to be separated by filtration residual yeast
Born of the same parents, supernatant use 0.45 μm of micro-pore-film filtration again, obtain draft beer, then sterilize through 65 DEG C, can be obtained into bottled beer.
Comparative example 1
Juice direct fermentation will be digested obtained by step (2), other steps are by the sterilizing gained of embodiment 1 at bottled beer.
Comparative example 2
Omit step (6) mixing juice low-temperature electric field processing, will directly be mixed obtained by step (5) by embodiment 1 juice into
Row fermentation, sterilizing gained is at bottled beer.
Embodiment 6
1, beer sense organ overall merit
Group is evaluated by 10 subjective appreciation compositions of personnel through professional training, rating standard is shown in Table 1, set of factors U
={ color u1, fragrance u2, foam u3, mouthfeel u4 }；Comment gathers V={ I grade of v1, II grades of v2, III level v3, IV grade v4 }；Weight sets
K={ 0.20k1,0.25k2,0.20k3,0.35k4 }, methods of marking: I grade is assigned 90 points, and II grades are assigned 80 points, and III level assigns 70 points, IV
Grade assigns 60 points).Sense organ comprehensive evaluation result is shown in Table 2.
1 purple-colored potato beer subjective appreciation classification standard of table
As shown in Table 2, comparative example 1 and comparative example 2 have apparent juice smell of soil taste, embodiment 1~implementation
Beer sample ester perfume (or spice) and fragrance prepared by example 5 are strong, and smell is coordinated, without apparent juice smell of soil taste, in addition, foaming properties
It is superior to beer sample prepared by comparative example with mouthfeel, comprehensive score > 80 divides, wherein 1 comprehensive score highest of embodiment
It is 90.8 points.
2 beer sense organ comprehensive evaluation result of table
2, beer sample physical and chemical index is analyzed
The beer physical and chemical index that Examples 1 to 5 is prepared is detected according to GB/T4928-2008 " beer analysis method ",
Testing result is shown in Table 3；Wherein alcoholic strength presses spectrophotometer method (the second method) referring to density bottle method (the first method), coloration, total acid
Agent method (the first method) as indicated.Other index determinings of beer: reduced sugar uses DNS colorimetric method, and pol is using hand-held saccharometer
Measurement, pH are directly measured using acidometer.
3 beer physical and chemical index of table
Note: same column different alphabetical (a, b, c) indicates significant difference (P < 0.05)
Implement from the data in table 3, it can be seen that the beer indices that 1~embodiment of embodiment 5 is prepared are substantially better than comparison
Example 1 and comparative example 2, the beer properties that embodiment 1 is prepared are substantially better than embodiment 2~5.
3, Antioxidant Indexes measure
The beer and the black beer of commercially available Hubertus that embodiment 1 is prepared carry out detection comparison, and the result is shown in tables 4；Its
In, anthocyanidin content shows poor method using pH；Total phenol content uses Folin-Ciocalteu method；Total reducing power uses iron cyaniding
Potassium method is indicated with Vc equivalent concentration；Total antioxidant capacity uses ABTS method, is as a result indicated with ABTS free radical scavenging activity；DPPH
Free radical scavenging ability uses spectrophotometry, is as a result indicated with Vc equivalent concentration.
4 Antioxidant Indexes testing result of table
As shown in Table 4,0.768~1.574mg/mL of anthocyanidin content in the beer sample prepared by the present invention, total phenol contain
171.98~312.82 μ g/mL are measured, and the black beer of commercially available Hubertus is free of anthocyanidin, total phenol content is relatively low, in addition, using purple
The total reducing power of beer sample, the DPPH Scavenging activity of color potato fruit preparation are much higher than the black beer of commercially available Hubertus, and ABTS is clear
Except rate is suitable with commercial product；It is indicated above that the black beer antioxidant component content of this technology preparation is high, comprehensive anti-oxidant energy
Power is better than commercial product.
Claims (10)
1. a kind of method using potato full-powder juice by-product beer brewing, which comprises the following steps:
(1) collection prepares the juice by-product generated during potato full-powder；
(2) enzymatic hydrolysis sterilization
Carbohydrase and alpha amylase is added simultaneously into juice by-product, adjusting pH value is 4.0~5.0, in 60~70 DEG C, enzymatic hydrolysis 2
~3h；Then boil 5~10min, filter, collect enzymolysis liquid, after enzymolysis liquid is cooled to room temperature, then at 15~25 DEG C, 0.2~
It is spare to collect juice for filtration sterilization under conditions of 0.5MPa；Wherein, the additional amount of carbohydrase is the 0.5 of juice by-product volume
~1%；The additional amount of alpha amylase is the 0.5~1.5% of juice by-product volume；
(3) brewer's wort is prepared
Into malt mixture, sprinkling accounts for the water of its weight 2~5%, after stirring stands 20~30min, crushes, adds weight
It is 4~5 times of powder weight, the water that temperature is 40~45 DEG C, then adjusting pH value is 4~6, saccharification, then is cooled to 40~45 DEG C
Afterwards, it filters, collects brewer's wort；
(4) hops is added
Hops is added when brewer's wort boils 12~15min and 40~45min respectively, wherein the hops being added for the first time
Weight be wort volume 0.005~0.009%；The weight of second of hops being added is the 0.01 of wort volume
~0.05%；
(5) preparation mixing juice
Step (4) products therefrom is mixed with juice obtained by step (2), the pH value of adjustment mixing juice is 5.0~7.0, pol
For 10~13 ° of Bx；The volume ratio of juice obtained by step (4) products therefrom and step (2) is 3:1~1:3；
(6) mixing juice low-temperature electric field processing
Ispol is added into mixing juice, is then heated to 50-60 DEG C, then is placed in the electricity that intensity is 25-50kV/cm
2000-3000 μ s is handled in；
(7) fermentation seed liquid is prepared
Brewer's yeast is seeded in 10~12 ° of Bx brewer's worts, 25~30 DEG C of 20~25h of culture, then transferred in 10~12 ° of Bx wheats
In bud juice, 10~15 DEG C of 24~36h of culture obtain seed liquor；
(8) it ferments
By seed liquor be seeded to through step (6) treated mixing juice in, after 10~22 DEG C of 8~10d of fermentation, 4000~
8000r/min is centrifuged 5~10min, 0~4 DEG C of 5~7d of continuation fermented supernatant fluid；Wherein, the inoculum concentration of seed liquor is mixing juice
The 2~10% of volume；
(9) it sterilizes
4000~8000r/min centrifugation step (8) 5~10min of products therefrom, after filter sterilization.
2. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the process of juice by-product is prepared in (1) are as follows: steam cure 10~15min of potato slices, then -25~-20 DEG C of freezings
20~for 24 hours, persistently thaw 4~5h then at 20~25 DEG C, is then charged into filter bag, is placed in a centrifuge centrifugation, collects centrifugate
Liquid is to get juice by-product.
3. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the enzyme activity of carbohydrase described in (2) is 1 × 105U/g, additional amount are the 1% of juice by-product volume.
4. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the enzyme activity of alpha amylase described in (2) is 1 × 104U/g, additional amount are the 0.8% of juice by-product volume.
5. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the malt mixture in (3) comprises the following components in parts by weight:
1~5 part of 1~5 part of burnt malt, 1~3 part of amber malt and light color Ai Er malt.
6. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the weight for the hops being added for the first time described in (4) is the 0.0075% of wort volume；Second of hops being added
Weight be wort volume 0.0175%.
7. the method according to claim 1 or 6 using potato full-powder juice by-product beer brewing, feature exist
In the hops is one of Lyceum section, cloth orchid family or western Chu hops or a variety of.
8. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly ispol described in (6) includes lysine, γ-aminobutyric acid, phenylalanine, glycine, cysteine, proline
With it is at least three kinds of in alanine；
The lysine, γ-aminobutyric acid, phenylalanine, glycine, cysteine, proline and alanine are in mixing juice
In additional amount be respectively 2.0g/L, 1.6g/L, 2.5g/L, 2.2g/L, 1.8g/L, 0.8g/L and 1.9g/L.
9. the method according to claim 1 using potato full-powder juice by-product beer brewing, which is characterized in that step
Suddenly the inoculum concentration of seed liquor described in (7) is the 6% of mixed juice liquid product.
10. the beer that any one of claim 1~9 the method is made.
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| CN113717804A (en) * | 2021-09-03 | 2021-11-30 | 深圳市绿航星际太空科技研究院 | Solid acid beer capable of adjusting emotion and preparation method thereof |
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