Research And Development Of Lycium Barbarum Craft Beer

Chinese wolfberry(Lycium barbarum L.)is one of the first batch of Chinese medicinal materials with homologous medicine and food published in China.Because of its unique nutritional properties,it has high market value and is an important resource for the development of functional food at present.However,the transformation way of Lycium barbarum resources is relatively single,and its deep processing is insufficient.In recent years,the refined beer market has been welcomed by the majority of consumers,and the pharmacological effects of Lycium barbarum have also received extensive attention from researchers.Based on the above,this paper will develop Lycium barbarum refined beer combined with the medicinal value of Lycium barbarum.In this study,thirteen kinds of active dry yeast were used for comparative brewing experiments to detect the wine precision,appearance sugar content and fermentation degree of finished beer.Combined with the quantitative changes in the process of yeast fermentation,the fermentation performance of thirteen kinds of yeast was comprehensively evaluated,and the yeast suitable for brewing medlar beer was selected.The results showed that there were great differences in the fermentation performance of thirteen yeasts.Among them,No.7 yeast has outstanding hypoglycemic rate,yeast cohesion and alcohol production ability,and other properties can also rank at the top level without obvious shortcomings.Finally,active dry yeast No.7 was selected as the test strain.Using Lycium barbarum puree as raw material,under the condition of 13.5 °P wort,by exploring the effects of yeast inoculation amount,Lycium barbarum addition amount,fermentation temperature and fermentation time on wine accuracy and sensory product score,on the basis of single factor test,the brewing process conditions of Lycium barbarum beer were optimized by response surface analysis.The optimum technological parameters were as follows: the fermentation temperature was 25 ℃,0.7g/L yeast 7 and 6% medlar juice were added and after 25 hours of pre fermentation,the tank shall be closed for fermentation until the sugar content is reduced to 3°P,and then cooled to 0 ℃ for storage.The sensory score of beer brewed under the optimized process conditions was 90,the precision of finished beer was 4.69% vol,the real fermentation degree was 70%,and the physical and chemical indexes and hygienic indexes of beer met the national standards.The finished beer has uniform color,brownish red,fine bubbles,long wall hanging,clear body,no turbidity and no precipitation;In terms of taste,it has sweet fragrance,moderate killing power,mellow body and no peculiar smell.It is an ideal beer.Finally,the functional test of the finished beer showed that the main functional components of Lycium barbarum were Lycium barbarum polysaccharides and flavonoids.It was found that the contents of polysaccharides and flavonoids in the finished medlar beer were 42.5% and 56.52% higher than those in medlar juice.It shows that medlar beer contains functional active substances and has corresponding functions.The antioxidant effect of Lycium barbarum beer was detected in vitro.It was detected that the semi inhibition of DPPH free radical by Lycium barbarum beer increased by 60.12%,indicating that fermentation improved the antioxidant activity of Lycium barbarum beer.