CN101020872A - Aweto beer and its making process - Google Patents
Aweto beer and its making process Download PDFInfo
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- CN101020872A CN101020872A CN 200610009706 CN200610009706A CN101020872A CN 101020872 A CN101020872 A CN 101020872A CN 200610009706 CN200610009706 CN 200610009706 CN 200610009706 A CN200610009706 A CN 200610009706A CN 101020872 A CN101020872 A CN 101020872A
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- 238000000034 method Methods 0.000 title claims abstract description 25
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- 238000000855 fermentation Methods 0.000 claims description 85
- 230000004151 fermentation Effects 0.000 claims description 85
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 40
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- 238000011081 inoculation Methods 0.000 claims description 10
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- 230000036541 health Effects 0.000 abstract description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 description 1
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is aweto beer and its making process, and aims at provides one kind of beer with high health function. The aweto beer is made with malt, hop and water, as well as aweto in the amount of (3-7)/500 of beer weight.
Description
Technical field:
The present invention relates to a kind of aweto beer and preparation method thereof.
Background technology:
Beer, it is one of indispensable drink in people's daily life, then can influence the healthy of people but drinks beer is too much, so need a kind of beer that can play a role in health care to human body again on the market in drinks beer, the present invention can effectively solve above problem.
Summary of the invention:
The purpose of this invention is to provide a kind of aweto beer and preparation method thereof with nourishing function.
Above-mentioned purpose realizes by following technical scheme:
A kind of aweto beer, its composition comprises: by the beer that Fructus Hordei Germinatus, hops and water are made, the parts by weight of described beer are 500, and its parts by weight of described Cordyceps militaris (L.) Link. are 3～7.
Above-mentioned aweto beer, described Cordyceps militaris (L.) Link. are cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
The making method of described aweto beer is: according to existing technology with Fructus Hordei Germinatus, corn, sucrose, black rice is pulverized jointly, saccharification then, wort filtration, Wort boiling, the cooling of wheat juice, adding hops and yeast ferments, filter, described fermentation is the bottom fermentation mode, the inoculation temp of described fermentation is 5-7 ℃, the top temperature of Primary Fermentation is 8-12 ℃, fermentation time is 7-12 days, carry out secondary fermentation then, described secondary fermentation is gone with wine below adopting, the time of secondary fermentation is 7-10 days, temperature is 3-4 ℃, during Primary Fermentation inoculation back is removed blue or green flavor after drinking to the secondary fermentation or add Cordyceps militaris (L.) Link. in the filtration procedure.
The making method of above-mentioned aweto beer, described Cordyceps militaris (L.) Link. are cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
This technical scheme has following beneficial effect:
1. product of the present invention is by the synergy of beer and Cordyceps sinensis, has flat tonifying yin sun, regulate metabolism, improve Abwehrkraft des Koepers, have special nourishing function, long-term drinking has unusual effect to elimination impotence due to deficiency of the kidney, palpitation and insomnia, chilly, symptoms such as property is cold, limbs are aching and limp, chronic bronchitis, allergic asthma.
2. product of the present invention is nutritious, the just little hardship of beer taste alcohol, good health care effect, this product contains 21 kinds of mineral elements, and wherein zinc increases by 4.8 times than ordinary beer, and iron increases by 3 times, manganese increases by 6 times, calcium increases by 1.6 times, and copper increases by 3.5 times, and potassium increases by 29 times, other also is significantly increased, particularly zinc to cooperate the attitude organic zinc to exist, has high bioavailability in wine, brings into play important health-care effect.
2. product of the present invention contains 9 kinds of VITAMIN, and content is also very abundant, cordycepic acid content 30mg/100ml, and Cordyceps polysaccharide content 6mg/100ml, the present invention also contains cordycepin, SOD enzyme and nucleoside compound etc.
By beer all to the influence of Cordyceps sinensis, this aweto beer is to flat tonifying yin sun, regulate metabolism, improve Abwehrkraft des Koepers, has special nourishing function, especially person in middle and old age quote and have better effect, and long-term drinking has unusual effect to elimination impotence due to deficiency of the kidney, palpitation and insomnia, chilly, symptoms such as property is cold, limbs are aching and limp, chronic bronchitis, allergic asthma.
4. contain 18 seed amino acids in the product of the present invention, its total amount is more than 700mg/ml, and essential amino acid content is more than 260mg/ml.
The specific embodiment of the present invention:
Embodiment 1:
Aweto beer, its composition comprises: by the beer that Fructus Hordei Germinatus, hops and water are made, the parts by weight of described beer are 500, and its parts by weight of described Cordyceps militaris (L.) Link. are 3～7.
Described aweto beer, described Cordyceps militaris (L.) Link. are cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
The making method of above-mentioned aweto beer is: according to existing technology with Fructus Hordei Germinatus, corn, sucrose, black rice is pulverized jointly, saccharification then, wort filtration, Wort boiling, the cooling of wheat juice, adding hops and yeast ferments, filter, it is characterized in that: described fermentation is the bottom fermentation mode, the inoculation temp of described fermentation is 5-7 ℃, the top temperature of Primary Fermentation is 8-12 ℃, fermentation time is 7-12 days, carry out secondary fermentation then, described secondary fermentation is gone with wine below adopting, the time of secondary fermentation is 7-10 days, temperature is 3-4 ℃, during Primary Fermentation inoculation back is removed blue or green flavor after drinking to the secondary fermentation or add Cordyceps militaris (L.) Link. in the filtration procedure.
Described Cordyceps militaris (L.) Link. is cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
Its detailed process is described in detail in detail below:
The preparation of wheat juice: solid supplementary material (as Fructus Hordei Germinatus and rice) is obtained limpid liquid---wort by pulverizing, saccharification, filtration procedure, and wort has the fixing finished product wort of forming through boiling, cool off to become again.
After cooled wheat juice inoculation yeast, just begun fermenting process.
The mode of " bottom fermentation " is adopted in fermentation of the present invention:
Bottom fermentation is a batch-type, and fermenting process generally can be divided into two stages: Primary Fermentation and secondary fermentation (storage wine).
(1) zymic adds
The yeast-inoculated amount should be different and adjusted according to yeast activity, wort concentration, leavening temperature, but can very fast to send out be purpose to add behind the yeast.Under the normal condition of yeast activity, general wort concentration is high more, leavening temperature is low more, and inoculum size should suitably improve.When wort concentration was 10%-20%, the inoculum size of yeast slurry was 0.4%-0.6% (generally getting 0.5%).
2. zymic addition means
The yeast addition means adopts following several modes.
(1) the yeast addition means commonly used of dried addition comparative maturity, before the inoculation needed Cordyceps fungus and yeast slurry are joined in the yeast-inoculated device, add an amount of cold wheat juice (being generally doubling dose) again, make it to mix with aseptic compressed air, then mixed solution is pressed in the yeast propagating tank that wheat juice is housed and mixes.
(2) difference of wet addition of wet addition and dried addition be with yeast slurry after an amount of cold wheat juice (being generally quintuple) mixes, will be through the cultivation of certain hour, generally be at 10-15 ℃ of heat insulating culture 10-12h, treat yeast begin to sprout the breeding after, utilize aseptic compressed air to be pressed in the yeast propagating tank again and mix, add Cordyceps fungus with fermentation wheat juice.This method is cumbersome.
(3) progressively increase the characteristics of this method of method when being the fermentation beginning ability of yeast more, help zymic like this and rise and send out.Operating process is: earlier with in yeast propagating tank of the disposable adding of the yeast of two groove requirements, in groove, fill it up with wheat juice again, after the breeding of for some time (being generally 12-24h), be divided into two grooves, add Cordyceps fungus after appending wheat juice tankful respectively, cultivate again about 20h, change fermentation over to.Also can adopt the method for repeatedly progressively increasing, as adding earlier the wheat juice of 1/4-1/3, the wheat juice that adds 1/4-1/3 again every 4-8h changes fermentation through after a while after the breeding of (about 12h) until tankful.
(4) how this method of multiplication method (be also referred to as branch send out) is cultivated first-generation yeast or on-the-spot needed yeast again and is adopted when not enough.Earlier whole yeast is added in the yeast propagating tank once, fill it up with wheat juice, cultivate about 24h, a groove is divided into two grooves, respectively appends wheat juice to tankful, adds Cordyceps fungus, can change fermentation over to behind breeding 18-24h.
(2) Primary Fermentation
Traditional fermentation generally is to carry out in fermentation vat, the vertical or horizontal tank of the employing that also has.Fermentation vat mostly is open square or circular fermenting container greatly, abroad also has on open trough by the movably fermenting container of synthetic glass dome shaped cover is housed.Fermentation vat mostly is positioned in the proving room of heat insulation good, sanitation and hygiene, and the indoor ventilation installation that are equipped with are to reduce the gas concentration lwevel in the proving room.6-8 ℃, good temperature equipment is housed so also use in the proving room.
Primary Fermentation be the zymic breeding stage in earlier stage, yeast absorbs the nutritive substance in the wheat juice, utilizes fermentable sugar to carry out respiration, gives off energy and carries out growth and breeding.This stage is slower with sugar, and the a-amino nitrogen descends rapidly, and pH also descends rapidly, and the demutation cell density of yeast and Cordyceps fungus constantly increases.Dissolved oxygen in wheat juice is (approximately 20h) well from now on, and yeast begins anaerobically fermenting.Because this moment, yeast concn reached maximum, hypoglycemic is fastest, and the outward appearance concentration of wheat juice can reduce 1.5%-2.0% every day, because there is a large amount of heats to produce, the karusen temperature is risen, and must and cool off this moment to karusen.After fermentation degree acquires a certain degree, begin during the yeast cell that suspends in the fermented liquid to descend, hypoglycemic speed also decreases, and pH changes less, and this moment, yeast began cohesion and precipitation.
1. main fermentation process process
(1) in the preceding cold wheat juice adding yeast propagating tank with about 6 ℃ of parts earlier of inoculation, add needed yeast slurry and Cordyceps fungus (respectively adding by 0.5%), continuation adds wheat juice to be made it to mix, so that quick the rising of yeast sent out.
(2) in order to satisfy the needs of yeast respiration to oxygen, influence in the cold wheat juice and feed aseptic compressed air, make the dissolved oxygen in the wheat juice reach requirement.When feeding pressurized air, generally, make being dispersed in the wheat juice of even air, and can play the effect that yeast and wheat juice mix by special nozzle or with micropore titanium rod or ceramic rod.Different yeast is different to the demand of dissolved oxygen, and the dissolved oxygen in the wheat juice generally is controlled at about 8mg/L.
(3) after wheat juice added tankful, yeast entered nursery stage, and this stage approximately needs 20h.Because zymic is bred in a large number, liquid level begins to occur the carbonic acid gas small bubbles, and forms the foam of white gradually.When forming the foam of one deck white, karusen need be pumped into and begin fermentation in the fermenter, and isolate impurity such as being deposited in yeast growth trench bottom dead cell and protein coagulating thing on the surface of wheat juice.
(4) change groove after, the dissolved oxygen in the wheat juice exhausts substantially, yeast changes the anaerobically fermenting stage over to.At this moment the sugared concentration in the fermented liquid constantly descends, and ethanol content is constantly established rising.After fermentation was approximately carried out 3 days, at this moment the karusen temperature should in time be cooled off near the top temperature of fermentation, made it not surpass the top temperature of regulation, and kept this temperature 2-3 days.Only a stage is the animated period of fermentation, and hypoglycemic is fastest.
(5) through behind the hypoglycemic peak period, strengthen cooling range gradually, the temperature of fermented liquid be returned fall, at this moment hypoglycemic speed is also fallen slowly thereupon.The decline of leavening temperature should match with the hypoglycemic situation, when Primary Fermentation was finished, the temperature of going with wine was controlled at 4.0-4.5 ℃, and outward appearance concentration is controlled at 4.0%-4.2%. in the emergent sharp fall temperature the last day of Primary Fermentation, make most of yeast sedimentation at bottom land, help zymic like this and reclaim.
(6) the second best in quality yeast that will be deposited in the bottom land middle level reclaims, and at 2-4 ℃ of cryopreservation, gives over to down batch inoculation and uses after washing.
2. several main phase of Primary Fermentation
Observe from outward appearance that foamy forms and the situation that disappears the Primary Fermentation process, it can be divided into three phases: low bubble phase, high bubble phase and fall the bubble phase.
(1) through the laggard fermentation vat of becoming owner of of growth and breeding after a while, pure white and fine and close foam appears to low bubble phase yeast in 4-5h secondary fermentation liquid surface, and begins to spread to the centre from pool side, forms cauliflower form gradually in propagation tank, and this process can be kept 1-2 days.Low bubble phase extract 0.6%-1.0% that descends every day, if cooling temperature does not rise about 1 ℃ every day naturally, pH drops to 4.7-4.9.
(2) the high bubble phase is hanged down bubble after the phase, and the curved protuberance of foam layer rolling can blow foam layer open gently up to 30cm, can see having a large amount of carbonic acid gas bubbles up to emit.Because hop resin and the compound nothing of protein tannin are constantly separated out in the wheat juice, so foam layer gradually becomes pale brown look.The high bubble phase generally continues 2-3 days, and every day, hypoglycemic 1.2%-2.0% if be lower than this numerical value, illustrated that fermentation is not vigorous.Reached the highest leavening temperature mostly at the 3rd day or the 4th day, because fermentation is vigorous, need artificial cooling to keep certain temperature, low temperature fermentation control leavening temperature is no more than at 9 ℃, and thermophilic fermentation is no more than 12 ℃.It is maximum that high bubble phase acidity reaches, and pH drops to 4.4-4.6.
(3) fall high bubble of bubble phase after the phase, the yeast increment stops, and hypoglycemic speed is slack-off, and foam is faded and color burn is a brown, and this stage is for falling the bubble phase.Bubble phase that falls is about 2 days, and 0.4-0.9 ℃ of control every day product temperature decline consumes sugared 0.5%-0.8%, and pH keeps constant or rise slightly.
Along with the carbonic acid gas bubble reduces, foam bounces back and the yeast cell coagulative precipitation, form the bubble lid of forming by materials such as foam, hop resin, protein-polyphenol complexes gradually on the karusen surface.This layer bubble lid is the brown membranoid substance, and thickness reaches 2-4cm.
(3) secondary fermentation
Primary Fermentation must be referred to as secondary fermentation through one period storage period after finishing.To squeeze into the secondary fermentation jar from fermentation vat through the beer of Primary Fermentation is called traditionally and goes with wine.Secondary fermentation is the continuation fermentation of carbohydrate, adds again under the situation of bright Cordyceps, and mainly be the trisaccharide maltose of participation and the symbiotic fermentation of Cordyceps militaris (L.) Link. bacterium.Impact in the process of going with wine, quality to secondary fermentation has influence preferably, the time limit of secondary fermentation was generally 7-10 days, temperature is at 3-4 ℃, every day, hypoglycemic on average was lower than 0.3%, generally just can finish fermentation in the 7th day, finished after the fermentation, enter storage period, temperature be controlled at 1-2 ℃ just passable.Secondary fermentation mainly is a low temperature fermentation, is low tempertaure storage then.Secondary fermentation by this technology, make the blue or green flavor of giving birth in the beer volatilize away as materials such as acetaldehyde, make that the mouthfeel of beer is better, also can wash undesirable tastes such as hydrogen sulfide are discharged by the adding carbonic acid gas, the present invention adopts the secondary fermentation technology of going with wine below, add the fizz of 20-30% during fermentation, fermentation degree is 20-30%, promote the carrying out of secondary fermentation, going with wine behind the canful also can uncovered 2-3 day, the ripening degree of wine generally can be better, and then slowly boost, control tank pressure 0.05-0.08M Pa.The secondary fermentation process was finished in 7-10 days.If what add is not the Cordyceps militaris (L.) Link. of live body, can not add during Primary Fermentation, add just passablely during secondary fermentation, add after the Cordyceps militaris (L.) Link., not only great variation has taken place in nutritive ingredient, and the taste of beer has also changed fully.
Claims (4)
1. aweto beer, its composition comprises: by the beer that Fructus Hordei Germinatus, hops and water are made, it is characterized in that: the parts by weight of described beer are 500, and its parts by weight of described Cordyceps militaris (L.) Link. are 3～7.
2. aweto beer according to claim 1 is characterized in that: described Cordyceps militaris (L.) Link. is cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
3. the making method of the described aweto beer of claim 1, its process comprises: according to existing technology with Fructus Hordei Germinatus, corn, sucrose, black rice is pulverized jointly, saccharification then, wort filtration, Wort boiling, the cooling of wheat juice, adding hops and yeast ferments, it is characterized in that: described fermentation is the bottom fermentation mode, the inoculation temp of described fermentation is 5-7 ℃, the top temperature of Primary Fermentation is 8-12 ℃, fermentation time is 7-12 days, carry out secondary fermentation then, described secondary fermentation is gone with wine below adopting, the time of secondary fermentation is 7-10 days, temperature is 3-4 ℃, goes after drinking to add Cordyceps militaris (L.) Link. in the blue or green flavor process to secondary fermentation in Primary Fermentation inoculation back.
4. the making method of aweto beer according to claim 3 is characterized in that: described Cordyceps militaris (L.) Link. is cordyceps militaris powder or Cordyceps militaris (L.) Link. bacterium or dry product or bright product.
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| CN200610009706XA CN101020872B (en) | 2006-02-13 | 2006-02-13 | Aweto beer and its making process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610009706XA CN101020872B (en) | 2006-02-13 | 2006-02-13 | Aweto beer and its making process |
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| CN101020872A true CN101020872A (en) | 2007-08-22 |
| CN101020872B CN101020872B (en) | 2011-01-26 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154273A (en) * | 2015-10-14 | 2015-12-16 | 滁州学院 | Production method of cordyceps militaris mulberry beer |
| CN105146647A (en) * | 2015-08-04 | 2015-12-16 | 洪泽爱食派水产有限公司 | Rose beverage and making method thereof |
| CN110218614A (en) * | 2019-07-01 | 2019-09-10 | 杨凌职业技术学院 | A kind of Fructus Corni mulberries beer and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1112432A (en) * | 1994-05-21 | 1995-11-29 | 汪景山 | Cordyceps health beer |
| CN1088750C (en) * | 1999-03-11 | 2002-08-07 | 王世龙 | Method for brewing health-care beer by secodary fermentation |
| CN1277254A (en) * | 2000-03-03 | 2000-12-20 | 汪景山 | Healthy beer |
-
2006
- 2006-02-13 CN CN200610009706XA patent/CN101020872B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146647A (en) * | 2015-08-04 | 2015-12-16 | 洪泽爱食派水产有限公司 | Rose beverage and making method thereof |
| CN105154273A (en) * | 2015-10-14 | 2015-12-16 | 滁州学院 | Production method of cordyceps militaris mulberry beer |
| CN105154273B (en) * | 2015-10-14 | 2018-02-16 | 滁州学院 | A kind of production method of Cordyceps militaris mulberries beer |
| CN110218614A (en) * | 2019-07-01 | 2019-09-10 | 杨凌职业技术学院 | A kind of Fructus Corni mulberries beer and preparation method thereof |
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| Publication number | Publication date |
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| CN101020872B (en) | 2011-01-26 |
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