CN114350460A

CN114350460A - Quinoa beer and preparation method thereof

Info

Publication number: CN114350460A
Application number: CN202210048309.2A
Authority: CN
Inventors: 尹花; 尚艳丽; 邢磊; 胡孝丛; 常宗明; 刘明丽; 胡淑敏; 万秀娟; 杨朝霞; 刘晓琳; 张文铎
Original assignee: Tsingtao Brewery Co Ltd
Current assignee: Tsingtao Brewery Co Ltd
Priority date: 2022-01-17
Filing date: 2022-01-17
Publication date: 2022-04-15
Anticipated expiration: 2042-01-17
Also published as: CN114350460B

Abstract

The invention provides quinoa beer and a preparation method thereof, belongs to the technical field of beer brewing, and can solve the technical problems that in the prior art, quinoa and barley malt are subjected to protein resting and saccharification together in the preparation process of wort, so that the wort components are unreasonable, the fermentation degree is low, the wine liquid is not tasty and refreshing, and the quinoa is gelatinized at 100 ℃ to lose the quinoa faint scent. The quinoa beer comprises the following raw materials in parts by weight: quinoa 10-30%, malt 35-45% and malt 35-45%. The quinoa beer prepared by the preparation method disclosed by the invention is prepared by adopting a following fermentation mode, the preparation method is simple, the operation is convenient, the quinoa beer prepared by the preparation method disclosed by the invention has the advantages of unique faint scent of quinoa, attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, and is obviously different from the traditional following fermentation beer.

Description

Quinoa beer and preparation method thereof

Technical Field

The invention belongs to the technical field of beer brewing, and particularly relates to quinoa beer and a preparation method thereof.

Background

Health and sustainability are the main driving factors for the use of plant products, and quinoa is considered as the only food which can satisfy all nutrients required by human beings by a single crop by Food and Agricultural Organization (FAO) of the United nations, and is recommended to be the 'full-nutrition food' most suitable for human beings.

Quinoa is rich in high-quality holoprotein which is incomparable with other grains, and can replace meat products and milk products to provide protein for human bodies in many places. Wherein, the average protein content in the quinoa is 16 percent (up to 22 percent) which is far higher than that of barley, rice and corn, while the protein content of the beef is 20 percent, and the protein content of the rice is only one fourth of that of the quinoa; quinoa has reasonable essential amino acid composition, is particularly rich in lysine which is deficient in daily grains and histidine which is required by pregnant and lying-in women and infants, amino acid provided by quinoa protein is far higher than the content of adult nutrient protein recommended by WHO, and the proportion of the amino acid is similar to that of casein in milk; the quinoa contains 5.0-7.2% of lipid, is rich in linoleic acid and linolenic acid which can not be synthesized by human body and must be supplemented by diet, and plays an important role in brain development and cardiovascular health; the quinoa contains 7% of dietary fiber, is higher than common grains, is far higher than millet and rice, and mostly contains insoluble dietary fiber; the quinoa is extremely rich in minerals and vitamins, wherein the content of calcium in rice and corn is more than 5 times that of wheat, the content of magnesium in wheat is 20 times that of wheat, the content of iron, magnesium and manganese in 100g of quinoa can meet the daily requirement of infants and adults on mineral elements, and the content of phosphorus and zinc can also meet the daily requirement of children; in addition, quinoa is also rich in vitamins and polyphenols, and is a good source of antioxidants. Quinoa was evaluated by the national aerospace administration (NASA) as a food with very nutritious properties. In addition, the quinoa also has good biological activity, and researches show that the quinoa syrup is added into infant food to improve the insulin growth factor I in blood plasma; quinoa has low fructose and glucose content and the blood sugar reduction index of 35 (rice 90, oat 42), and is the first choice food crop for carbohydrate intake of diabetics. The quinoa seed cell wall polysaccharide has a protection effect on acute gastric injury caused by ethanol, and flavonoid polyphenol substances, saponin and other functional components in the quinoa play an important role in preventing and treating chronic diseases.

Due to the lack of quinoa products with high added value in the market at present, the yield, the quality, the market competitiveness and the economic benefit of quinoa products are seriously influenced, and the comprehensive benefit is lower. The 'functionality' endows the beer with a new development direction, the finely brewed beer with the characteristics of diversification, health and high-end conversion is increasingly popular, and the nutrient components of the beer brewed by the chenopodium quinoa are easier to be absorbed by human bodies. However, most of quinoa in the current market is in a white wine type and beer lacking in quinoa flavor, and the fermentation technology of quinoa beer also adopts the above fermentation mode, so that the obtained quinoa beer has obvious ester fragrance and is easy to cover and weaken the special faint scent flavor of quinoa; corresponding process research is not carried out aiming at the characteristics of the quinoa so as to form process conditions of special quinoa beer.

Disclosure of Invention

The quinoa beer has the advantages of unique faint scent of quinoa, attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, is obviously different from the traditional fermented beer, is simple in preparation method, convenient to operate, and low in cost, and can solve the problems that in the prior art, the quinoa and malt are subjected to protein rest and saccharification together in the preparation process of the wheat juice, so that components of the wheat juice are unreasonable, the fermentation degree is low, the wine liquid is not refreshing, and the quinoa loses the faint scent due to pasting treatment at 100 ℃.

In order to achieve the purpose, on the one hand, the invention provides quinoa beer, which adopts the technical scheme that the quinoa beer comprises the following components in parts by weight: quinoa 10-30%, malt 35-45% and malt 35-45%; the quinoa beer has the original wort concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0% vol, the chroma of 7-11EBC, the bitter taste quality of 12-15BU, the hop aroma component content of more than or equal to 12 mu g/L and the wheat aroma 2-acetylpyrrole content of more than 80 mu g/L.

Further, the quinoa color is 7-10EBC, the malting color is 4-6EBC, and the Australian malting color is 4-6 EBC.

On the other hand, the invention also provides a preparation method of the quinoa beer, which comprises the following steps:

1) respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;

2) adding water into a saccharifying pot, heating, adding crushed malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase, keeping the temperature and stopping protein, wherein the ratio of the materials to the water is 1: 3.8-4.0;

3) adding water into a pasting pot, heating, adding quinoa at a material-water ratio of 1:3.8-4.2, and pasting; then, blending mash with stopped malt and Australian malt in a saccharifying pot, then heating the saccharifying pot, preserving heat, carrying out two-stage saccharification, heating to 74-78 ℃ after iodine test is qualified, filtering wort, washing grains to obtain wort;

4) placing the wort obtained in the step 3) into a cooking container, heating and boiling for 60 minutes, wherein the boiling strength is 8-10%, adding hops in the boiling process, and after the boiling is finished, carrying out rotary precipitation on the wort to prepare for a fermentation tank;

5) adding the wort boiled and cooled in the step 4) into a fermentation tank, oxygenating the wort into the fermentation tank, adding yeast, and fermenting to obtain quinoa beer fermentation liquor;

6) cooling the fermentation liquid to 0 deg.C, and cold storing to obtain quinoa beer.

Further, the temperature for protein rest in the step 2) is 50-55 ℃, and the heat preservation time is 20-40 min; the temperature of the first-stage saccharification in the step 3) is 63-68 ℃, and the temperature is kept for 60-80 min; the temperature of the second stage saccharification is 72 ℃, and the temperature is kept for 10 min.

Further, the gelatinization temperature in the step 3) is 70-80 ℃, and the heat preservation time is 5-15 min.

Further, the hops added in step 4) are bitter and aromatic, including at least two of Lemondrop, Centennial, Polaris, Chinook, celadon, marcobolo and zalephan.

Further, the hops in the step 4) are added in 3 times during the wort boiling process, 0.10g/L of bitter hops are added during the initial boiling, 0.20g/L of bitter hops are added after the boiling for 15min, and 0.40g/L of aromatic hops are added 10min before the boiling is finished.

Further, the step 5) of adding yeast for fermentation specifically comprises the following steps: oxygenating the cooled wort after rotary precipitation in a fermentation tank, wherein the oxygenation concentration is 9-11mg/L, the fermentation temperature is 9-13 deg.C, the temperature of full tank and main fermentation is controlled at 9.5-10.0 deg.C, and the number of yeast in full tank (21 + -2) x 10⁶Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P, tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling to 0 ℃ when the diacetyl reaches 0.1mg/L, and carrying out cold storage for 3-7 days to obtain the quinoa beer.

Further, the yeast added in step 5) is the following fermentation yeast.

Compared with the prior art, the invention has the advantages and positive effects that:

(1) the chenopodium quinoa beer has the original wheat juice concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0 vol, the chromaticity of 7-11EBC, the bitter quality of 12-15BU, the hop aroma component content of more than or equal to 12 mu g/L, the wheat aroma 2-acetylpyrrole content of more than 80 mu g/L, has the unique faint scent of chenopodium quinoa, charming turbid wine body, fine and rich foam, obvious wheat aroma, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, and is obviously different from the traditional fermented beer below.

(2) According to the preparation method, researches are carried out on the characteristics of the quinoa enzyme system and the unique faint scent and bitter taste, a specific quinoa pasting process is adopted, the temperature is 70-80 ℃, the heat preservation time is 5-15min, the limit dextrin enzyme activity can be effectively reduced, the glucose content in the wheat juice can be reduced, the filtering performance can be improved, the loss of the quinoa faint scent can be reduced to the maximum extent, and the wheat scent and the quinoa faint scent are harmoniously fused.

(3) The preparation method adopts the following low-temperature fermentation mode, so that the wheat juice components can meet the metabolic demand of yeast, and the faint scent of the quinoa can be kept to the maximum extent.

(4) The quinoa beer obtained by the technical scheme of the invention has the total content of amino acids in the beer liquid of more than 1100mg/L, the content of essential amino acids of more than 220mg/L and the content of aroma-enhanced amino acids of more than 620 mg/L.

Drawings

FIG. 1 is a process flow chart of the quinoa beer preparation method provided by the embodiment of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides quinoa beer, which takes quinoa and barley malt as main raw materials, wherein the barley malt comprises wheat malt and Australian wheat malt, the quinoa mass fraction in a raw material formula is 10-30%, the wheat malt is 35-45%, and the Australian wheat malt is 35-45%, and the quinoa chroma is 7-10 EBC; the malt color of the malt is 4-6 EBC; the Australian wheat malt used has a malt color of 4-6 EBC.

The quinoa in the technical scheme of the invention is used as one of the main raw materials, and the unsaturated fatty acid, linoleic acid and alpha-linolenic acid contained in the quinoa are about 3-4 times of that of the malt. Linoleic acid has the functions of reducing blood fat, softening blood vessels, reducing blood pressure and promoting microcirculation, can prevent or reduce the incidence rate of cardiovascular diseases, prevents the deposition of serum cholesterol in blood vessel walls of human bodies, has the reputation of 'blood vessel scavenger', and has the health-care effect of preventing and treating atherosclerosis and cardiovascular diseases; alpha-linolenic acid is an omega-3 essential fatty acid, has the effects of improving intelligence, resisting thrombus and protecting liver, and the proportion of quinoa used in the embodiment of the invention is up to 30% or more. However, as the percentage of chenopodium quinoa increases, key indexes such as sugar components, viscosity, alpha-N and the like of the wort are changed in a bad direction, the fermentation degree of wine is obviously reduced, and the fermentation is not facilitated, so that the percentage of chenopodium quinoa is limited by the invention.

In the prior art, the quinoa beer is only subjected to detection of sensory evaluation and chromaticity, and specific bouquet indexes and wheat scent indexes in the quinoa beer are not deeply researched, so that the method disclosed by the invention is used for tracking and researching the bouquet indexes and the wheat scent indexes of the quinoa beer from wheat juice to liquor, and proves that the quinoa beer has obvious advantages compared with the common Lagrange beer in the indexes. Specifically, the quinoa beer obtained in the embodiment of the invention has the original wort concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0% vol, the chroma of 7-11EBC and the bitter taste of 12-15BU, the hop aroma component content can reach more than 12 mu g/L, and the wheat aroma 2-acetylpyrrole content exceeds 80 mu g/L.

The embodiment of the invention also provides a preparation method of the quinoa beer, which comprises the following steps:

2) adding water into a saccharifying pot, adding pulverized malt and Australian wheat malt, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is raised to 50-55 ℃, keeping the temperature and stopping protein for 20-40min, wherein the material-water ratio is 1: 3.8-4.0;

3) adding water into a pasting pot, heating to 70-80 ℃, adding chenopodium quinoa in a material-water ratio of 1:3.8-4.2, preserving heat for 5-15min, then adding mash with malt and Australian malt which are added after protein pause in a saccharifying pot, heating the saccharifying pot to 63-68 ℃, preserving heat for 60-80min, carrying out first-stage saccharification, heating to 72 ℃, preserving heat for 10min, carrying out second-stage saccharification, heating to 74-78 ℃ again after an iodine test is qualified, filtering wort, washing grains to obtain wort;

4) putting the wort obtained in the step 3) into a cooking container for heating and boiling, adding hops for 3 times in the boiling process, wherein the added hop varieties comprise Lemondrop, Centennal, Polaris, Chinook Qingdao, Maclea Corallo, Zanthoxylum zakii flower and the like, respectively adding 0.10g/L of bitter hops during initial boiling, adding 0.20g/L of bitter hops after boiling for 15min, and adding 0.40g/L of fragrant hops before boiling for 10 min; boiling for 60min with boiling intensity of 8-10% to obtain wheat juice with original wheat juice concentration of 11.0 + -0.2 ° P, and rotary precipitating in fermentation tank;

5) cooling the boiled wort, adding into a fermentation tank, oxygenating with 9-11mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, specifically controlling the temperature of the full tank and the main fermentation to 9.5-10.0 deg.C, and controlling the number of the yeast (21 + -2). times.10) in the full tank⁶The amount per mL is reduced, low-temperature fermentation is adopted, so that the coordination of alcohol ester is facilitated, and the maintenance of the faint scent of quinoa is facilitated; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P;

6) tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling the fermented liquor to 0 ℃ for cold storage when the diacetyl in the fermented liquor reaches 0.1mg/L, and obtaining the quinoa beer after cold storage for 3-7 days.

Compared with the following problems existing in the prior art that the quinoa is gelatinized at 100 ℃, the method has the following advantages that: not only can increase the viscosity of mash to cause difficult filtration, but also can cause serious loss of the clear fragrance of the chenopodium quinoa, and the finally obtained wine has unobvious faint scent of the chenopodium quinoa; and when quinoa and malt are directly saccharified, the glucose content in the sugar component of the wort is extremely high, and the yeast metabolism is influenced. The temperature of the quinoa gelatinization process adopted in the steps of the preparation method of the quinoa beer in the embodiment of the invention is 70-80 ℃, and the time is 5-15 min.

The invention researches on the characteristics and the special faint scent flavor of the quinoa enzyme system, and finds that the quinoa enzyme system is complex and the limit dextrin enzyme activity in the quinoa is extremely high, wherein the enzyme activity is more than 900mu/g and is about 3 times of that of common malt; the amylase activity is low, specifically, the alpha-amylase activity is extremely low and is less than 1u/g, the activity of the common malt is more than 100u/g, the activity of the beta-amylase is about 100u/g, and is less than 1/5 of the common malt. If protein resting and saccharification are directly carried out, the limit dextrinase plays a role in cracking, which can cause that the glucose content in wort is too high, influence the sugar component coordination of the wort and finally influence the yeast metabolism, so the limit dextrinase needs to be inactivated firstly. The invention aims at the characteristics of a chenopodium quinoa enzyme system and the coordination requirement of components of the wheat juice, and adopts the pasting process, so that the ultimate dextrinase activity can be effectively reduced, the glucose content in the wheat juice can be reduced, the filtering performance can be improved, the loss of the faint scent of the chenopodium quinoa can be reduced to the greatest extent, and the wheat scent and the chenopodium quinoa can be harmoniously fused.

The preparation method of the quinoa beer provided by the embodiment of the invention comprises the steps of firstly weighing and crushing the wheat malt and the Australian wheat malt for protein resting, and then blending the gelatinized quinoa and the resting wheat malt and Australian wheat malt in a mash kettle for mash blending and saccharification. Compared with the prior art that the quinoa and the malt are subjected to protein resting and saccharification together in the preparation process of the wort, so that the wort components are unreasonable, the fermentation degree is low, and the wine is not tasty and refreshing, the wine prepared by the method has obvious verata fragrance, prominent wheat fragrance, coordinated alcohol ester, smoothness and refreshing.

In the prior art, the quinoa beer is prepared by adopting the top high-temperature fermentation, the alcohol ester ratio is close to 3, the ester content is higher than that of the bottom fermentation and can reach 30-50%, the ester fragrance is obvious, the quinoa faint scent and the wheat fragrance are covered, and the obtained quinoa beer has no outstanding quinoa faint scent. However, the steps of the preparation method of the quinoa beer in the embodiment of the invention adopt the following low-temperature fermentation mode, so that not only can the components of the wort be ensured to meet the metabolic demand of yeast, but also the faint scent of the quinoa can be ensured to be kept to the maximum extent. The quinoa beer disclosed by the invention is fermented at low temperature, so that the by-product is less, the wine has pure taste, the alcohol ester ratio is 3.5-4, the alcohol ester is coordinated, no prominent ester fragrance exists, the quinoa is fragrant and obvious, and the quinoa beer is stable in cold storage period; the obtained quinoa beer has more reserved nutrient substances, comprehensive and balanced amino acid content and rich phenolic acid content; the obtained quinoa beer has good smooth mouth, flos Lupuli, quinoa faint scent, and wheat fragrance, full body, white and fine foam, and strong flavor stability.

The total content of amino acids in the common beer liquid is 200-600mg/L, the content of essential amino acids is 60-110mg/L, and the content of aroma-enhancing amino acids is 150-300 mg/L; however, the quinoa beer obtained by the technical scheme of the invention has the total content of amino acids in the beer liquid of more than 1100mg/L, the content of essential amino acids of more than 220mg/L and the content of flavoring amino acids of more than 620 mg/L.

In addition, the invention adopts the traditional natural fermentation, and substances such as nutritive salt and the like do not need to be added in the process for yeast growth and metabolism, so that the prepared wheat juice can meet the yeast metabolism requirement and the quinoa beer with unique flavor is obtained. The quinoa beer obtained by the technical scheme of the invention is rich in flavonoids, is a natural antioxidant free radical, has the effects of resisting bacteria and viruses, reducing blood pressure and blood fat and improving the activity of a cardiovascular system, and has positive effects of protecting the liver, resisting aging and improving the immunity of the organism; the content of phenolic acid is higher in different types of beer, and the antioxidant potential is stronger.

The unique brewing process is simple, the operation is convenient, the obtained quinoa beer has the unique faint scent of quinoa, an attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, is obviously different from the traditional bottom fermentation beer, is a novel raw material refined brewing beer with Chinese characteristics, and has good product typicality.

In order to more clearly and specifically describe the quinoa beer and the preparation method thereof provided by the embodiments of the present invention, the following will be described with reference to specific embodiments.

Example 1

The quinoa beer comprises the following raw materials in parts by weight: 45% of Australian wheat malt, 45% of wheat malt and 10% of quinoa.

The brewing method of the quinoa beer comprises the following steps:

2) adding water into a saccharifying pot, adding pulverized malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is raised to 50 ℃, keeping the temperature and stopping protein for 20min, wherein the material-water ratio is 1: 3.8;

3) adding water into a pasting pot, heating to 75 ℃, adding chenopodium quinoa according to the material-water ratio of 1:4.2, preserving heat for 15min, then adding mash with stopped malt and Australian malt in a saccharifying pot, heating the saccharifying pot to 63 ℃, preserving heat for 60min, carrying out first-stage saccharification, then continuously heating to 72 ℃, preserving heat for 10min, carrying out second-stage saccharification, heating to 78 ℃ after iodine is qualified, carrying out wort filtration and vinasse washing to obtain wort;

4) boiling the obtained wort in a boiling container for 60min at 8-10% to blend flos Lupuli fragrance and rhizoma et radix Veratri fragrant; adding hops 3 times during boiling, respectively adding Lemondrop 0.10g/L during initial boiling, adding Qingdao Dahua 0.20g/L after boiling for 15min, adding Zaoyanghua 0.40 g/L10 min before boiling, and allowing wort to rotary precipitate and prepare into fermentation tank;

5) cooling the boiled wort, adding into a fermentation tank, charging oxygen 9.5mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, controlling the temperature of the full tank to 9.7 deg.C, and the number of the full tank yeast to be 2.2 × 10⁷Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 DEG P;

6) tracking diacetyl, pentanedione and acetaldehyde, cooling the fermented liquor to 0 ℃ when diacetyl reaches 0.1mg/L, and cold-storing for 5 days to obtain quinoa beer.

Example 2

The quinoa beer comprises the following raw materials in parts by weight: 35% of Australian wheat malt, 35% of wheat malt and 30% of quinoa.

The brewing method of the quinoa beer comprises the following steps:

2) adding water into a saccharifying pot, adding the crushed malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is raised to 50 ℃, keeping the temperature and stopping protein for 40min, wherein the ratio of the materials to the water is 1: 3.9;

3) adding water into a gelatinization pot, heating to 75 ℃, adding chenopodium quinoa in a material-water ratio of 1:4.2, preserving heat for 5min, then adding mash with stopped malt and macadamia malt in a saccharification pot, heating the saccharification pot to 63 ℃, preserving heat for 60min, and carrying out first-stage saccharification; then continuously heating to 72 ℃, preserving the temperature for 10min, carrying out second-stage saccharification, heating to 78 ℃ after iodine is qualified for test, filtering wort, washing grains to obtain wort;

4) boiling the obtained wort in a boiling container for 60min at 8-10% to blend flos Lupuli fragrance and rhizoma et radix Veratri fragrant; adding hops 3 times during boiling, respectively adding Centenial 0.10g/L during initial boiling, adding Polaris 0.20g/L after boiling for 15min, adding Zaoya flower 0.40 g/L10 min before boiling, and allowing wort to rotary precipitate and prepare into fermentation tank;

5) cooling the boiled wort, adding into a fermentation tank, charging oxygen 9.5mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, controlling the temperature of the full tank to 9.8 deg.C, and the number of the full tank yeast to be 2.2 × 10⁷Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 DEG P;

Example 3

The difference from the example 2 is that the gelatinization heat preservation time in the step 2) of the example 3 is 15min, the protein resting temperature is 55 ℃, the time is 20min, and the first saccharification time in the step 3) is 80 min.

Example 4

The difference from example 2 is that the protein rest time in step 2) of example 4 is 20min, and the first saccharification time in step 3) is 80 min.

Comparative example 1

The difference from the example 2 is that the quinoa gelatinization in the step 3) of the comparative example 1 adopts the following process: blanking at 60 deg.C, heating to 90 deg.C, maintaining for 20min, heating to 100 deg.C again, maintaining for 15min, and adding mash.

Comparative example 2

The difference from example 2 is that quinoa was mixed with crushed malt and macadamia malt in the steps 2) and 3) of comparative example 2 at a ratio of 1:3.8, and protein inactivation, saccharification and other processes were directly performed.

Comparative example 3

The difference from example 2 is that no xylanase was added during saccharification in step 2) of comparative example 3.

The flavor evaluation of the quinoa beer products obtained in examples 1 to 4 and comparative examples 1 to 3 was carried out to obtain the results shown in Table 1.

TABLE 1 flavor evaluation tables of examples 1 to 4 and comparative examples 1 to 3

Compared with the embodiment 2, the mash obtained in the comparative example 1 has extremely high viscosity, is difficult to be mixed with mash, has serious veranda delicate fragrance loss, and the finally obtained veranda beer wine is close to the common classical wine, has no veranda delicate fragrance characteristic, further indicates that the veranda pasting process cannot be equal to rice, and needs to be carried out with a special pasting process according to the veranda delicate fragrance characteristic and the wort index; the wheat juice obtained in the comparative example 2 has unreasonable sugar components and low fermentation degree of wine, so that the wine has poor taste and sweet wine taste, and the quinoa has unique characteristics and can not be equal to common malt, and the process is required to be improved when the common malt is replaced; the wort obtained in the comparative example 3 is high in viscosity and turbid, which shows that the decomposition of macromolecular sugar can be effectively improved by adding xylanase in the saccharification process, the wort viscosity is reduced, and the wort clarity is improved.

The wort obtained in examples 1 to 4 and comparative examples 1 to 3 was subjected to a hop aroma test to obtain the results shown in Table 2.

TABLE 2 table for detecting aroma of hops in examples 1 to 4 and comparative examples 1 to 3

Name (R)	Wheat 2-acetyl pyrrole (mu g/L)	Total bouquet fragrance (mu g/L)
			Example 1	80.55	12.1
Example 2	87.57	12.7
			Example 3	80.73	12.7
Example 4	88.42	13.0
			Comparative example 1	30.49	3.7
Comparative example 2	40.73	7.7
			Comparative example 3	47.31	6.1

As can be seen from the data in Table 2, based on the setting of the selected components in the formula of the invention, the prepared quinoa beer wort has a total hop aroma component content of more than or equal to 12 mug/L and a wheat aroma 2-acetylpyrrole content of more than 80 mug/L.

By way of example 2, a procedure followed and evaluated with the quinoa wort and quinoa beer obtained in example 2, a wort with an α -N content of > 200mg/L was obtained, and finally the cold-stored wine, wheat flavor 2-acetylpyrrole content was 87.57 μ g/L, and the total wine flavor was 12.7 μ g/L. Wherein, the content of the citronellyl acetate is 15-20 times of the common wine with the same concentration of the original wheat juice, the content of the citronellol is nearly 10 times of the common wine with the same concentration of the original wheat juice, the components bring pleasant flower and fruit fragrance to the wine and are well blended with the faint scent of the quinoa, thereby endowing the wine with unique fragrance. In addition, the quinoa beer obtained in example 2 has a phenolic acid content 2 times that of the common liquor, especially a vanillic acid content 5 times that of the common liquor.

Claims

1. The quinoa beer is characterized by comprising the following components in parts by weight: quinoa 10-30%, malt 35-45% and malt 35-45%;

the quinoa beer has the original wort concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0% vol, the chroma of 7-11EBC, the bitter taste quality of 12-15BU, the hop aroma component content of more than or equal to 12 mu g/L and the wheat aroma 2-acetylpyrrole content of more than 80 mu g/L.

2. The quinoa beer according to claim 1, wherein said quinoa color is 7-10EBC, said maltogenic color is 4-6EBC, and said Australian maltogenic color is 4-6 EBC.

3. The method for preparing quinoa beer according to claim 1 or 2, comprising the steps of:

4) placing the wort obtained in the step 3) into a cooking container, heating and boiling for 60 minutes, wherein the boiling strength is 8-10%, adding hops in the boiling process, obtaining the wort after boiling, and performing rotary precipitation on the wort to prepare into a fermentation tank;

5) adding the wort boiled and cooled in the step 4) into a fermentation tank, oxygenating the wort into the fermentation tank, adding yeast, and fermenting to obtain fermentation liquor;

4. The method for preparing quinoa beer according to claim 3, wherein the temperature of protein resting in step 2) is 50-55 ℃, and the holding time is 20-40 min; in the step 3), the temperature of the first stage of saccharification is 63-68 ℃, the heat preservation time is 60-80min, the temperature of the second stage of saccharification is 72 ℃, and the heat preservation time is 10 min.

5. The method for preparing quinoa beer according to claim 3, wherein the gelatinization temperature in step 3) is 70-80 ℃ and the holding time is 5-15 min.

6. The method of claim 3, wherein the hops added in step 4) are bitter and savory, including at least two of Lemondrop, Centennal, Polaris, Chinook, Qingdao, Maclea Corallo, and Zanthoxylum.

7. The method for preparing quinoa beer according to claim 6, wherein in step 4), said hops are added 3 times during wort boiling, 0.10g/L bitter hops are added during initial boiling, 0.20g/L bitter hops are added during boiling for 15min, and 0.40g/L aromatic hops are added 10min before boiling.

8. The method for preparing quinoa beer according to claim 3, wherein the step 5) of adding yeast for fermentation specifically comprises: oxygenating the cooled wort after rotary precipitation in a fermentation tank, wherein the oxygenation concentration is 9-11mg/L, the fermentation temperature is 9-13 deg.C, the temperature of full tank and main fermentation is controlled at 9.5-10.0 deg.C, and the number of yeast in full tank (21 + -2) x 10⁶Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P, tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling to 0 ℃ when the diacetyl reaches 0.1mg/L, and carrying out cold storage for 3-7 days to obtain the quinoa beer.

9. The method of claim 3, wherein the yeast added in step 5) is bottom fermenting yeast.