CN101643691B - Asparagus beer and brewing method thereof - Google Patents
Asparagus beer and brewing method thereof Download PDFInfo
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- CN101643691B CN101643691B CN2009100182371A CN200910018237A CN101643691B CN 101643691 B CN101643691 B CN 101643691B CN 2009100182371 A CN2009100182371 A CN 2009100182371A CN 200910018237 A CN200910018237 A CN 200910018237A CN 101643691 B CN101643691 B CN 101643691B
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Abstract
The invention discloses beer and a brewing method thereof, in particular to asparagus beer and a brewing method thereof. The asparagus beer is prepared by taking rice, malts and asparagus as raw materials, respectively preparing the rice, the malts and the asparagus into rice and malt juice and asparagus juice, then mixing the rice and malt juice and the asparagus juice, adopting a beer yeast and an asparagus yeast for fermentation and then precipitating, filtering and sterilizing the rice and malt juice and the asparagus juice. The asparagus beer retains the mouthfeel of the traditional beer and also increases the unique medical value and the health-care function of the asparagus, thereby being beneficial to the physical health of people and having good market development.
Description
(1) technical field
The present invention relates to a kind of beer and brewing method thereof, particularly a kind of asparagus beer and brewing method thereof.
(2) background technology
Beer prodn is with a long history, is a kind of dark worldwide drink popular to people.In recent years, beer has become the fastest kind of drink production development, and the product increasing velocity is very big.China's beer production was 1888.5 ten thousand tons in 1997, was 2,500 ten thousand tons and jumped in 2004, occupied the second place of the world.However, the selling market still is in the situation that supply falls short of demand, and imbalance between supply and demand is comparatively outstanding.
Along with the progressively raising of China's life of urban resident level, urban residents' standard of living also is upgraded to fairly well-offly with simply having adequate food and clothing fast, in the selection of drink, begins to pay attention to nutrition and is worth with healthy.Asparagus is one of the world's ten big famous dishes, and the laudatory title of " kings of vegetables " is arranged in the international market, and not only very well sold and in short supply in the international market, supply falls short of demand, is in great demand day by day on the market at home.Asparagus is not only the nutritive food of a kind of low in calories, lower fat, protein-high, and is universally acknowledged plants for anticancer, can effectively suppress the misgrowth of cell; Prevent cell carcinogenesis; Promote the metabolism of cell, strengthen the human body immunological competence, Compendium of Material Medica is claimed it and " is separated all endogenous toxic materials ".It is rich in 17 seed amino acids of needed by human body, reaches various trace elements such as calcium, iron, phosphorus, zinc, potassium, selenium, often eats and can effectively reduce blood pressure, blood fat, vessel softening, and have anti-cancer, antitumous effect.
But; New fresh asparagus is difficult for preserving; People process can to it, and can not only taste is not good enough and nondigestible, in order to overcome this weak point; Introduced in the CN88101978A patented claim and a kind of asparagus has been processed into the method for beverage or liquid concentrator, one Chinese patent application number is the preparation for processing that has also disclosed a kind of asparagus juice beverage in 88104799.6 patented claims.
(3) summary of the invention
The present invention provides a kind of amino acid nutrient composition that is rich in order to remedy the deficiency of prior art, has the asparagus beer and the brewing method thereof of the effect of anti-cancer, anticancer, anti-ageing, step-down and enhancing human immune simultaneously.
The present invention realizes through following technical scheme:
A kind of asparagus beer is characterized in that: with rice, Fructus Hordei Germinatus and asparagus is raw material, mixes after they are prepared as rice wort and asparagus juice respectively, adopts cereuisiae fermentum and asparagus yeast fermentation, passes through sedimentation and filtration then, sterilization is processed.
The brewing method of asparagus beer of the present invention comprises the steps:
(1) preparation of rice wort: rice and Fructus Hordei Germinatus are pulverized the back mixing, add the water boiling, the saccharifying enzyme saccharification is adopted in the cooling back, adds the hops boiling at last and obtains;
(2) preparation of asparagus juice: after making the asparagus fragmentation, boil, squeeze the juice, sterilization, enzymolysis, filtration, concentrate and obtain through giving;
(3) preparation of cereuisiae fermentum with spread cultivation;
(4) the asparagus zymic prepares and spreads cultivation: in the asparagus that reduces to pulp, separating, is that culture medium culturing gets with asparagus juice and agar again;
(5) fermentation allotment: rice wort and asparagus juice are mixed; Inoculation cereuisiae fermentum and asparagus yeast; Under 0～5 ℃, carry out 9.5～12 days Primary Fermentation, under 2.8～3.2 ℃, carry out one month secondary fermentation afterwards, after deposition, filtration, sterilization obtain the beer pure mellow wine;
(6) deoxidation dilution: in the pure mellow wine that ferments, add de-oxygenised water and carbonic acid gas, carry out high concentration dilution.
The concrete steps of this method are as follows:
(1) preparation of rice wort may further comprise the steps:
Choose quantitative Fructus Hordei Germinatus, remove wherein iron and impurity, and the Fructus Hordei Germinatus that will remove iron and impurity is kept in subsequent use; During use, after adding accounts for the water of its weight 10～15% in Fructus Hordei Germinatus, it is carried out the broken processing of wet-milling; Pulverizing back Fructus Hordei Germinatus particulate size is 0.8～1.5mm, simultaneously, chooses quantitative rice; Remove impurity wherein, and the rice that will remove impurity is kept in subsequent use; Rice is carried out pulverization process, and the size of pulverizing the back rice pellets is 0.3～0.5mm; The Fructus Hordei Germinatus particle that adds after pulverizing in the rice after pulverizing stirs, until stirring; The mixture of Fructus Hordei Germinatus that stirs and rice added in the water that accounts for its weight 65～75% carry out boiling; Stewing temperature is 95～100 ℃; The time of boiling is 10～15 minutes; Be cooled to 60～65 ℃ then, the saccharifying enzyme that adds the mixture weight 0.03～0.05% that accounts for cooling back Fructus Hordei Germinatus and rice again carries out saccharification, and saccharification time is 70～110 minutes; After adding accounts for the hops of its weight 5～10% in the Fructus Hordei Germinatus after saccharification and the mixture of rice; Under about 0.06～0.08MPa, boiled 30～45 minutes; Can make the rice wort, the concentration of the rice wort that makes learns to be 11.7～12.3Bx through measurement;
Wherein, said Fructus Hordei Germinatus and rice weight ratio in use is 65～70:30～35.
(2) preparation of asparagus juice may further comprise the steps:
Selecting for use does not have the asparagus rot and cleans, and adds when cleaning that to account for its weight percent be 1～2 ‰ vitamins C; Asparagus after cleaning is carried out fragmentation, and broken back asparagus particulate size is 0.3～3mm; Asparagus after the fragmentation is heated to 90～95 ℃ from normal temperature, and the TRT was controlled at 30 seconds, and under this temperature constant temperature 45 seconds, be cooled to 25～30 ℃ then, temperature fall time was controlled at 0.4～0.5 minute; To pulverize cooled asparagus sends into the belt crusher and squeezes the juice.And the asparagus juice after squeezing the juice is carried out high-temperature instantaneous sterilization also cool off, sterilization temperature is 121 ℃, sterilizing time is 18 seconds, is cooled to 50～55 ℃.Carry out enzymolysis: its enzymolysis process does, adds in cooled asparagus juice that to account for its weight percent be that 0.03% polygalacturonase, 0.007% silicon sol and 0.001% tannin carry out enzymolysis, and the time of enzymolysis is 2～2.5 hours; Can make asparagus juice after asparagus juice behind the enzymolysis filtered and concentrate, the concentration of the asparagus juice that makes is 11.7～12.3Bx; Because contain certain amaroid in the asparagus, just and the amaroid in the hops be complementary, this process does not add hops.
(3) cereuisiae fermentum adopts the traditional method preparation, and before the fermentor tank of forbidden zone, adopts the Chinese to give birth to a jar enlargement method culturing yeast, and its step comprises:
Inclined-plane → 10ml test tube → 50ml triangular flask cultivation → 500ml triangular flask is cultivated
25℃ 23℃ ?21℃ ?19℃
A jar cultivation → 1000L propagation jar cultivation given birth in → 15L Ka Shi jar cultivation → 250L the Chinese
15℃ 13℃ ?11℃
→ 4000L enlarges a jar cultivation
9℃
(4) asparagus zymic preparation comprises two portions with spreading cultivation:
1. zymic separation screening
Select fresh, cleaning, ripe, not have the asparagus that rots an amount of, reducing to pulp is placed in the 50ml triangular flask, adjustment pH value, interpolation 120ppm liquid SO
2Stir, put into electro-heating standing-temperature cultivator with gauze then, under 28～30 ℃, cultivate; To ethanol concn be 9～10%; In sterilisable chamber, get triangular flask upper clear supernate 10ml and put into the 90ml sterilized water, draw again in the 1ml dilution 9ml sterilized water, be diluted to 10 successively
-3～10
-6Six kinds of concentration.Get 10 then
-5, 10
-6Two kinds of each 1ml of concentration liquid make two dilution plates.The asparagus juice of 18Bx after the substratum employing sterilization, agar consumption is 1.8%, in incubator, cultivates 48 hours down in 28～30 ℃; After bacterium colony occurring; Unduplicatedly in sterilisable chamber select 8 bacterium colonies, the parallelization line connects bacterium on the petridish substratum, cultivates 48 hours in 28～30 ℃; Again the single yeast in the petridish is inserted in the slant tube, write cultivation respectively.Substratum adopts the 15Bx asparagus juice, 28～30 ℃ of training temperature, and the time is 36 hours, takes out one with cultured every number, inserts in the 5000ml triangular flask every bottled 200ml, SO respectively
2Addition is 180ppm, and in 28～30 ℃ of fermentations four days, residual sugar total acid, alcoholic strength, the volatilization that detects fermented liquid identified the zymic thermal death point, to ethanol and SO
2Resistibility, fermenting power, filter out ferment, vigorous yeast.
2. yeast culture
Substratum is used good asparagus juice, and the adjustment pol is added 1.8% agar, through 1kg/cm to 15Bx
2Pressure, HP steam sterilization in 30 minutes are put into the inclined-plane and were cultivated 8 days in 30 ℃ again, see if there is living contaminants, in sterilisable chamber, connect kind, cultivate 36 hours at 28～30 ℃, well do not have assorted bacterium test tube to put the refrigerator preservation subsequent use producing.
Its training method comprises:
The little triangular flask of I is cultivated
With the bottled 600ml asparagus juice of 1000ml triangle, pol requires at 18～20Bx, atmospheric cooking 1 hour, and solid test tube of every bottle graft was cultivated 24 hours down in 28～30 ℃, and ripe back is detected and is had or not assorted bacterium.
The big triangular flask of II is cultivated
Asparagus juice 2000ml with the every bottled 18～20Bx of 3000ml triangular flask through normal pressure sterilization 1 hour, inoculates little triangular flask by 6% inoculum size, and is available in 20 hours maturations of 28～30 ℃ of cultivations.
The III yeast tank is cultivated
Yeast tank adopts stainless steel plate to make, and will carry out the every culture material of sterilization before feeding intake and account for below 2/3 of yeast tank, and the animated period nutrient solution overflows outside the jar to prevent to grow; Inoculum size is by 1.5%; Culture temperature is 26～28 ℃, and about 16～18 hours of incubation time can put into production use after the assay was approved.
Asparagus zymic quality standard is:
A. liquid glucose consumption is no more than 2/5. of former liquid glucose
B. the acidity increase is no more than 0.15 of former acidity
C. smell is normal
D. every milliliter of cell count is more than 1.1 hundred million
E. healthy and strong neat
F. there is not assorted bacterium
(5) fermentation of asparagus beer in stainless cylinder of steel mainly is divided into two processes, is respectively Primary Fermentation process and secondary fermentation process.
1. asparagus beer Primary Fermentation process is the main phase of fermentation, also is the active phase of zymic.The fermentable sugar overwhelming majority in rice wort and the asparagus juice is fermented during this period, and some main metabolites of zymic also produce in this phase.
With asparagus juice and rice wort by 10～15: be mixed postcooling to 6.5～8.0 ℃ of 85～90 weight ratio; Inoculation accounts for the yeast of both mixed solution 0.55～0.70% volumes; Wherein cereuisiae fermentum and asparagus zymic weight ratio are 85～90: 10～15, and the Primary Fermentation process formally begins.Cereuisiae fermentum is to being that main rice wort ferments with SANMALT-S, and the asparagus yeast ferments to the glucose that is transformed in the asparagus juice, produces ethanol and CO
2, this is the main biochemical reaction of fermentation.
Zymic adds the general direct method that adopts: in airtight yeast pitching apparatus with the yeast that reclaims by proper proportion with pressurized air or be pumped into and add in the groove, suitably ventilated 5～10 minutes.
The zymic addition: addition is pressed yeast rice wort and asparagus juice blended subsider juice percentage by volume is calculated, and is 0.55～0.70%, and inoculation back cell concn is 800～1,200 ten thousand/ml.Inoculum size should use algebraically, leavening temperature, rice wort and asparagus juice blended subsider juice concentration and addition means etc. suitably to regulate according to yeast freshness, rare denseness, yeast.If rice wort and asparagus juice blended subsider juice concentration are high, yeast uses algebraically many, and inoculation temp and yeast concn are low, and then inoculum size should be big slightly, otherwise then few.12Bx rice wort and asparagus juice blended subsider juice concentration are at 12～15Bx inoculum of dry yeast 0.65～0.7%, and 12Bx rice wort and asparagus juice blended subsider juice concentration are when 10～12Bx, and inoculum of dry yeast is 0.55～0.60%.
The Primary Fermentation of asparagus beer is divided into three phases:
Fs: inoculate after 15～20 hours, occur foam around the jar, and to the centre expansion, until full liquid level, this is the beginning of fermentation; Foam progressive additive then, this stage kept 2.5～3 days, and every day, temperature rose 0.9～1 ℃, and 1Bx fell in average per 24 hours in pol.
Subordinate phase: be the animated period of fermentation, foam is abundant especially, can be up to 25～30cm, because hops, resin etc. are oxidized in 12Bx rice wort and the asparagus juice blended subsider juice, foam gradually becomes pale brown look.In 5～7 days this stages, every day, hypoglycemic 0.5～1%.
Phase III: high bubble is after the phase, and Yeast proliferation stops, temperature begins to descend, and hypoglycemic speed is slack-off, and the foam color burn also progressively forms the bubble lid of being made up of materials such as foam, protein and Polyphenols oxide compounds, thickness 2～5cm.In 2 days this stages, every day, hypoglycemic 0.5～0.8%.When 12～15Bx reduces to 3.8～4Bx, the entering secondary fermentation of can going with wine.
In the process of Primary Fermentation, the temperature of fermentation remains between 0～5 ℃, and it can be by the input control of fermentor tank refrigerating fulid; When if said leavening temperature surpasses 5 ℃; Increase the input of fermentor tank refrigerating fulid, the temperature of fermentation is lower than or equals 5 ℃, if when said leavening temperature is lower than 0 ℃; Reduce the input of fermentor tank refrigerating fulid, the temperature of fermentation is higher than or equals 0 ℃.During fermentation also will test to fermented liquid, the project of its check is alcoholic strength, volatile acid, total acid, residual sugar, amaroid, carbonic acid gas.
2. the purpose of secondary fermentation is to accomplish the last fermentation of residual sugar, increases the stability of asparagus beer, the full CO that fills
2, fully precipitating proteins is clarified wine liquid; Remove di-acetyl, aldehydes and H
2Tender vinosity such as S promotes ripe; Make wine liquid be in reduced state as far as possible, reduce oxygen level.It mainly comprises two steps:
The one, go with wine: when going with wine, should avoid oxygen uptake too much, earlier wine storing jar is full of sterilized water for this reason, use CO again
2Sterilized water is ejected, work as CO
2Advance wine liquid by the wine storing jar bottom again when being full of.In addition, require canful as far as possible, the 10～15cm that interspaces is to prevent air admission wine liquid.
The 2nd, management: down after drinking, first open fermentation is in case CO
2Too much, the wine foam is gushed out, envelope jar after 2～3 days.2.8～3.2 ℃ of the initial stage room temperatures of going with wine are reduced to 0～1 ℃ after one month gradually.The low purpose in high back is to make earlier the residual sugar fermentation before the temperature, and clarification can make the asparagus beer pure mellow wine subsequently.
After the fermentation ends, the yeast that contains in the wine liquid need pass through deposition, filtering separation and go out, and in this process, can wine liquid be carried out sterilization.
Pressure also is a very important controlled variable in the asparagus beer fermenting process.The size of fermentor tank internal pressure is to di-acetyl reduction, CO
2The drainage etc. of generation, asparagus beer foamy effect and metabolic waste all influential, along with fermentation gets into the different stages, pressure is controlled by the given curve of processing requirement.Primary Fermentation, di-acetyl reduction phase, CO
2The a large amount of generation should in time be discharged CO
2, otherwise a jar internal pressure constantly increases, and dissolves in the CO in asparagus beer
2Amount continues to increase, and suppresses the yeast rising and suspends, and the formation of fermentation, Yeast proliferation and fermentation byproduct is stopped gradually, influences ferment effect, even kills yeast, keeps jar internal pressure about 0.1～0.2MPa.The storage wine stage, CO
2Seldom produce, should make holding pressure control, a jar internal pressure is controlled at about 0.06～0.08MPa, asparagus beer is included enrich CO
2
(6) after the preparation of the pure mellow wine of asparagus beer finished, key medicine was carried out high concentration dilution, can be through reaching this dilution purpose toward wherein adding de-oxygenised water and carbonic acid gas.
The preparation of de-oxygenised water is to utilize the ALD-103 ℃ of tower deoxidation unit of ultra high temperature short time sterilization to make.Dilution ratio is to formulate according to the market requirement.For example: it is 34～38% that 8 degree asparagus beers add de-oxygenised water.
Carbonic acid gas is to give beer whipability and the important substance of killing mouthful power, adds CO in fermented liquid or the beer pure mellow wine
2At first will be to CO
2Content is measured, and adds then.Utilize efficient CO
2The purification tower acquisition is not less than 99.998% CO
2Purity.
Pure mellow wine is adding CO
2Adopted high precision CO in the process
2Online detection is also used high-efficiency mixing device, makes pure mellow wine and CO
2The better mixing effect is arranged, adopt stable system to be equipped with and press, make pure mellow wine and CO
2Fully associate; CO
2Addition is a TV content 0.45～0.55%.
The present invention is on the basis of technique scheme, and further improvement has been made in cultivation to zymic, and its method is following:
Rice wort and asparagus juice are sent into disinfection tank internal heating to 90～110 ℃ separately, and insulated sterilizing is cooled to 9～11 ℃ then; The yeast of preparation separation and Culture is pressed in the living jar of the Chinese as seed; Again above-mentioned rice wort or asparagus juice after sterilization is pressed in the living jar of the Chinese; Keep 10～13 ℃ of article temperature; To get into the nutrient solution jar of sending into and spread cultivation in fermentation most productive period after 48 hours, and send into secondary after 24 hours and spread cultivation and send into fermentor tank again after a jar breeding spreads cultivation.
The sense index of the asparagus beer of brewageing through brewing method according to the invention has four, that is: outward appearance, foam, fragrance and taste.Sense index is the external appearance characteristic of asparagus beer.
(1) outward appearance of asparagus beer: be faint yellow or pistac, wine liquid is limpid transparent, no suspended substance.
(2) foam of asparagus beer has three indexs, is respectively whipability, holding property of bubble and an extension cup ability.
Whipability: asparagus beer is poured in the clean cup, has foam to rise immediately, and the pure white exquisiteness of foam is like butteriness.
Holding property of bubble: the foam body that evokes is lasting, slowly falls, and is difficult for disappearing.
Hang the cup performance: have uniform foam on the wall of cup after the foam body descends and adhere to.
(3) fragrance of asparagus beer: the fragrance that the nitrogenous substances metabolism generates when smelling delicate fragrance that asparagus is arranged, hops fragrance, Fructus Hordei Germinatus fragrance and fermentation.Hops fragrance is the hops oily substance a kind of distinctive clear thorough flowery odour that the excellent dissolution combination is showed in asparagus beer in the hops; Fructus Hordei Germinatus fragrance is a kind of own fragrance that Fructus Hordei Germinatus produces when baked coke; The aromatoising substance of fermentation is representative with lipid, and the lipid of beer is ETHYLE ACETATE and second ferment isopentyl ester, and coordinated beer is fragrant and asparagus delicate fragrance, and hops fragrance is obvious, has certain Fructus Hordei Germinatus fragrant, no an unusually sweet smell peculiar smell.
(4) taste of asparagus beer: pure taste, soft, tasty and refreshing, to kill mouthful power strong.The taste of the normal essence that asparagus beer " pure taste " expression beer produces except that Fructus Hordei Germinatus, rice, hops, yeast, also have the delicate fragrance and the typicalness of asparagus beer in brewing process, do not have other different assorted flavor." soft " is that peculiar fragrance and the various sense of taste of asparagus beer is coordinated, and not having has a certain taste too by force or cause too that the sense of taste is an unpleasant jar to sense nerves." tasty and refreshing " is meant that asparagus beer drink aftersensation bitter taste is coordinated, salubrious, Shu Yi, has and drinks desire again.After " mouth extremely " is meant and drinks asparagus beer, a large amount of CO of dissolved in the beer
2In mouth, disperse to overflow, in mouthful picotement is arranged, produce fresh, stimulation, comfortable sensation.
Asparagus beer according to the invention is rich in 17 seed amino acid nutritive ingredients, and its concrete aminoacids content is following: (ug/g)
| Amino acid | Content | Amino acid | Content |
| Aspartic acid | 1400 | Isoleucine | 240 |
| Glycocoll | 340 | Methionin | 450 |
| Threonine | 290 | Leucine | 420 |
| L-Ala | 470 | Histidine | 160 |
| Serine | 460 | Tyrosine | 170 |
| Gelucystine | 20 | L-arginine | 390 |
| Methionin | ?320 | Proline(Pro) | 200 |
| Phenylalanine(Phe) | ?260 | L-glutamic acid | 1430 |
| Methionine(Met) | ?70 | Total amount | 7090 |
The content of asparagus beer mineral is following: (microgram/gram)
| Mineral substance | Content | Mineral substance | Content | Mineral substance | Content | Mineral substance | Content |
| Calcium | 46.03 | Phosphorus | 110.00 | Potassium | 491.60 | Sodium | 23.64 |
| Magnesium | 92.31 | Zinc | 3.23 | Copper | 1.45 | Manganese | 1.34 |
| Chromium | 0.10 | Molybdenum | 1.81 | Cobalt | 0.02 | Selenium | 0.15 |
| Vanadium | 1.28 | Strontium | 0.40 | Boron | 35.57 |
Vitamin contents in the asparagus beer (milligram/100 grams)
| VITAMINs | Content | VITAMINs | Content |
| Vitamins C | 23.83 | Vitamins B 1 | 0.11 |
| Vitamins B 2 | 0.03 | Vitamin A | 0.76 |
The asparagus beer that brews through brewing method of the present invention belongs to domestic initiation, has filled up domestic blank, and it is except that having the contained nutrition of general beer; Also be rich in the amino acid nutrient composition; 17 seed amino acids that contain needed by human body in the asparagus have more increased asparagus unique pharmaceutical use and nourishing function, have the effect of anti-cancer, anticancer, anti-ageing, step-down and enhancing human immune simultaneously; The mouthfeel of the not lost system beer of this asparagus beer; Be ideal, the health drink that domestic and international human consumer pursues, market potential is huge, and market outlook are wide.
(4) description of drawings
Below in conjunction with accompanying drawing the present invention is further described.
Accompanying drawing is the schematic flow sheet of asparagus beer brewing method of the present invention.
(5) embodiment
Embodiment:
(1) choose 1000 kilograms Fructus Hordei Germinatus, remove wherein iron and impurity, and it is temporary subsequent use to remove the Fructus Hordei Germinatus of iron and impurity, simultaneously, chooses 500 kilograms rice, removal impurity wherein, and the rice that will remove impurity is kept in subsequent use; During use, after adding accounts for the water of its weight 10～15% in Fructus Hordei Germinatus, it is carried out the broken processing of wet-milling, pulverizing back Fructus Hordei Germinatus particulate size is 0.8～1.5mm, simultaneously, rice is carried out pulverization process, and the size of pulverizing the back rice pellets is 0.3～0.5mm; The Fructus Hordei Germinatus particle that adds after pulverizing in the rice after pulverizing stirs, until stirring; The mixture of Fructus Hordei Germinatus that stirs and rice added in the water that accounts for its weight 70% carry out boiling; Stewing temperature is 95～100 ℃; The time of boiling is 10 minutes, is cooled to 60～65 ℃ then, adds the saccharifying enzyme α-1 of the mixture weight 0.03～0.05% that accounts for cooling back Fructus Hordei Germinatus and rice again; 4-glucose hydrolysis enzyme carries out saccharification, and saccharification time is 1.5 hours; After adding accounts for the hops of its weight 5～10% in the Fructus Hordei Germinatus after saccharification and the mixture of rice, under about 0.06～0.08MPa, boiled 30～45 minutes, can make the rice wort, the concentration of the rice wort that makes is 11.7～12.3Bx;
(2) select for use and do not have the asparagus rot and clean, add when cleaning that to account for its weight percent be 1～2 ‰ vitamins C; Asparagus after cleaning is carried out fragmentation, and broken back asparagus particulate size is 0.3～3 millimeter; Asparagus after the fragmentation is heated to 90～95 ℃ from normal temperature, and the TRT was controlled at 30 seconds, and under this temperature constant temperature 45 seconds, be cooled to 25～30 ℃ then, temperature fall time was controlled at 0.4～0.5 minute; To pulverize after cooled asparagus squeezes the juice, asparagus juice is carried out high temperature and cooling, sterilization temperature is 121 ℃, and sterilizing time is 18 seconds, is cooled to 50～55 ℃; Add in cooled asparagus juice that to account for its weight percent be that 0.03% polygalacturonase, 0.007% silicon sol and 0.001% tannin carry out enzymolysis, the time of enzymolysis is 2～2.5 hours; Can make asparagus juice after asparagus juice behind the enzymolysis filtered and concentrate, the concentration of the asparagus juice that makes is 11.7～12.3Bx;
(3) adopt a jar fermentation method to carry out 20～25 days fermentation above-mentioned rice wort that makes and asparagus juice; Before getting into fermentor tank, adopt the Chinese to give birth to a jar enlargement method culturing yeast, leavening temperature is controlled at 0～5 ℃; Said yeast is selected the asparagus beer special yeast for use; The zymic addition is that percentage by volume is calculated, and is 0.55～0.70%, and inoculation back cell concn is 800～1,200 ten thousand/ml.Can make the pure mellow wine of asparagus beer;
(4) fermenting process of asparagus beer in stainless cylinder of steel mainly is divided into two processes, is respectively Primary Fermentation process and secondary fermentation process.
A, asparagus beer Primary Fermentation process are the main phase of fermentation, also are the active phases of zymic.The fermentable sugar overwhelming majority in rice wort and the asparagus juice is fermented during this period, and some main metabolites of zymic also produce in this phase.
After above-mentioned rice wort and asparagus juice mixed solution are cooled to 6.5～8.0 ℃, inoculation yeast, the Primary Fermentation process formally begins.Cereuisiae fermentum is to being that main rice wort ferments with SANMALT-S, and the asparagus yeast ferments to the glucose that is transformed in the asparagus juice, produces ethanol and CO
2, this is the main biochemical reaction of fermentation.Key step is following:
1. asparagus beer ferments the fs: the inoculation back foam occurred after 15～20 hours around the pond, and to the centre expansion, until full liquid level, this is the beginning of fermenting.Foam progressive additive then, this stage kept 2.5～3 days, and every day, temperature rose 0.9～1 ℃, and 1Bx fell in average per 24 hours in pol.
2. asparagus beer fermentation subordinate phase: be the animated period of fermentation, foam is abundant especially, can be up to 25～30cm.Because hops, resin etc. are oxidized in 12Bx rice wort and the asparagus juice blended subsider juice, foam gradually becomes pale brown look.In 5～7 days this stages, every day, hypoglycemic 0.5～1%
3. asparagus beer ferments the phase III: high bubble is after the phase, and Yeast proliferation stops, temperature begins to descend, and hypoglycemic speed is slack-off, and the foam color burn also progressively forms the bubble lid of being made up of materials such as foam, protein and Polyphenols oxide compounds, thickness 2～5cm.In 2 days this stages, every day, hypoglycemic 0.5～0.8%.When 12～15Bx reduces to 3.8～4Bx, the entering secondary fermentation of can going with wine.
Add yeast with direct addition method: in airtight yeast pitching apparatus, the yeast that reclaims was measured wheat juice and big Rice & peanut milk and asparagus juice blended subsider juice mixing about 87: 13 on demand, with pressurized air or be pumped in the interpolation groove, suitably ventilated 5～10 minutes.
Inoculum of dry yeast: addition is pressed yeast rice wort and asparagus juice blended subsider juice percentage by volume is calculated, and is 0.55～0.70%, and inoculation back cell concn is 800～1,200 ten thousand/ml.Inoculum size should use algebraically, leavening temperature, rice wort and asparagus juice blended subsider juice concentration and addition means etc. suitably to regulate according to yeast freshness, rare denseness, yeast.Preferably: rice wort and asparagus juice blended subsider juice concentration are at 12～15Bx inoculum of dry yeast 0.65～0.7%, and rice wort and asparagus juice blended subsider juice concentration are 0.55～0.60% at 10～12Bx inoculum of dry yeast.
In the process of asparagus beer fermentation; The temperature of fermentation is to be controlled by the input of fermentor tank refrigerating fulid, when surpassing 5 ℃ as if said leavening temperature, increase the input of fermentor tank refrigerating fulid; The temperature of fermentation is lower than or equals 5 ℃; If said leavening temperature when being lower than 0 ℃, reduce the input of fermentor tank refrigerating fulid, the temperature of fermentation is higher than or equals 0 ℃.
The secondary fermentation process of B, said asparagus beer beer fermentation comprises:
1. go with wine: when going with wine, should avoid oxygen uptake too much, earlier wine storing jar is full of sterilized water for this reason, use CO
2Sterilized water is ejected, work as CO
2Advance wine liquid by storage fat bottom again when being full of.In addition, require canful as far as possible, the 10～15cm that interspaces is to prevent air admission wine liquid.
2. management: down after drinking, first open fermentation is in case CO
2Too much, the wine foam is gushed out, envelope jar after 2～3 days.2.8～3.2 ℃ of the initial stage room temperatures of going with wine are reduced to 0～1 ℃ after one month gradually.The low purpose in high back is to make earlier the residual sugar fermentation before the temperature, and clarification can make the asparagus beer pure mellow wine subsequently.
Pressure also is a very important controlled variable in the asparagus beer fermenting process.Primary Fermentation, di-acetyl reduction phase, CO
2The a large amount of generation should in time be discharged CO
2, otherwise a jar internal pressure constantly increases, and dissolves in the CO in asparagus beer
2Amount continues to increase, and suppresses the yeast rising and suspends, and the formation of fermentation, Yeast proliferation and fermentation byproduct is stopped gradually, influences ferment effect, even kills yeast, keeps jar internal pressure about 0.1MPa～0.2MPa.The storage wine stage, CO
2Seldom produce, should make holding pressure control, a jar internal pressure is controlled at about 0.06MPa～0.08MPa, asparagus beer is included enrich CO
2
After the fermentation ends, the yeast that contains in the wine liquid need pass through deposition, filtering separation and go out, and in this process, can wine liquid be carried out sterilization.
(5) in the pure mellow wine of said asparagus beer, add de-oxygenised water and carbonic acid gas, after the pure mellow wine preparation of asparagus beer finishes, carry out high concentration dilution: asparagus beer deoxidation dilution:
The preparation of de-oxygenised water is to utilize the ALD-103 ℃ of tower deoxidation unit of ultra high temperature short time sterilization to make.Dilution ratio is to formulate according to the market requirement.For example: it is 34%-38% that 8 degree asparagus beers add de-oxygenised water.
Add CO in fermented liquid or the beer pure mellow wine
2At first will be to CO
2Content is measured, and adds then.Utilize efficient CO
2The purification tower acquisition is not less than 99.998% CO
2Purity.
Pure mellow wine is adding CO
2Adopted high precision CO in the process
2Online detection is also used high-efficiency mixing device, makes pure mellow wine and CO
2The better mixing effect is arranged, adopt stable system to be equipped with and press, make pure mellow wine and CO
2Fully associate.CO
2Addition is total content 0.45%-0.55% (m/m).
Claims (6)
1. the brewing method of an asparagus beer, it is characterized in that: with rice, Fructus Hordei Germinatus and asparagus is raw material, mixes after they are prepared as rice wort and asparagus juice respectively, adopts cereuisiae fermentum and asparagus yeast fermentation, passes through sedimentation and filtration then, sterilization is processed; Comprise following concrete steps:
(1) preparation of rice wort: add the water that accounts for its weight 10 ~ 15% behind impurity in the removal Fructus Hordei Germinatus and the iron; Its wet-milling is broken; The rice of removing simultaneously behind the impurity is pulverized, and after the Fructus Hordei Germinatus after pulverizing and rice pellets were mixed by the weight ratio of 65 ~ 70:30 ~ 35, adding accounted in the water of its weight 65 ~ 75% 95 ~ 100 ℃ of following boilings; The cooling back adds the saccharifying enzyme saccharification that accounts for mixture weight 0.03 ~ 0.05% then; After adding accounted for the hops of its weight 5 ~ 10% in the mixture after saccharification, boiling under 0.06 ~ 0.08MPa promptly made the rice wort;
(2) preparation of asparagus juice: select for use the asparagus that nothing rots to clean; When cleaning, add the vitamins C that accounts for its weight 0.1 ~ 0.2%; After the asparagus fragmentation after cleaning, be warmed up to 90 ~ 95 ℃ and constant temperature and precook cooling then; Cooled asparagus is sent into the belt-style press machine squeezes the juice and carries out high-temperature instantaneous sterilization; After making its cooling again, add and to account for the tannin enzymolysis 2 ~ 2.5 hours that its weight percent is 0.03% polygalacturonase, 0.007% silicon sol and 0.001%, promptly make asparagus juice after at last the asparagus juice behind the enzymolysis being filtered and concentrating;
(3) preparation of cereuisiae fermentum with spread cultivation: cereuisiae fermentum adopts the traditional method preparation, and adopts the Chinese to give birth to jar enlargement method and cultivate;
(4) the asparagus zymic prepares and spreads cultivation: fresh, cleaning, sophisticated asparagus are reduced to pulp to be placed in the triangular flask cultivate, adjustment pH value, the liquid SO of interpolation 120ppm
2Under 28 ~ 30 ℃ constant temperature, being cultured to ethanol concn after stirring is 9 ~ 10%, and the supernatant liquid of in sterilisable chamber, getting in the triangular flask dilutes with sterilized water, goes diluent to process dilution plate, is culture medium culturing with asparagus juice after the sterilization and agar;
(5) fermentation allotment: with asparagus juice and rice wort by be mixed postcooling to 6.5 ~ 8.0 ℃ of the weight ratio of 10 ~ 15:85 ~ 90; Inoculation accounts for the yeast of both mixed solution 0.55 ~ 0.70% volumes; Wherein cereuisiae fermentum and asparagus zymic weight ratio are 85 ~ 90:10 ~ 15; Keep 0 ~ 5 ℃ of Primary Fermentation of bulk temperature 9.5 ~ 12 days earlier, the pressure in the fermentor tank remains on 0.1 ~ 0.2MPa; The wine liquid of Primary Fermentation is got at the bottom of jar; Elder generation's open fermentation seals jar after 2 ~ 3 days; The initial stage room temperature keeps 2.8 ~ 3.2 ℃; Reduce to 0 ~ 1 ℃ after one month gradually, the pressure in the wine storing jar remains on 0.06 ~ 0.08MPa, after deposition, filtration, sterilization obtain the beer pure mellow wine;
(6) deoxidation dilution: in the beer pure mellow wine, add de-oxygenised water and carbonic acid gas, the amount of de-oxygenised water ethanol concn on request confirms, the addition of carbonic acid gas be the beer pure mellow wine TV content 0.45 ~ 0.55%.
2. the brewing method of asparagus beer according to claim 1; It is characterized in that: in the step (1); Fructus Hordei Germinatus is pulverized to size is the particle of 0.8 ~ 1.5mm, and rice is pulverized to size is the particle of 0.3 ~ 0.5mm, and both mix back boiling 10 ~ 15 minutes; Be cooled to 60 ~ 65 ℃ of saccharification, the time of boiling is 30 ~ 45min after the hopping.
3. the brewing method of asparagus beer according to claim 1; It is characterized in that: in the step (2), after asparagus is broken for the particle of 0.3 ~ 3mm, in 30 seconds, be warmed up to 90 ~ 95 ℃; And under this temperature constant temperature 45 seconds; In 0.4 ~ 0.5 minute, be cooled to 25 ~ 30 ℃ then, the back of squeezing the juice is cooled to 50 ~ 55 ℃ 121 ℃ of following sterilizations 18 seconds.
4. the brewing method of asparagus beer according to claim 1; It is characterized in that: in step (3), (4); Said zymic culturing process is: rice wort and asparagus juice are sent into disinfection tank internal heating to 90 ~ 110 ℃ separately, and insulated sterilizing is cooled to 9 ~ 11 ℃ then; The yeast of preparation separation and Culture is pressed in the living jar of the Chinese as seed; Again above-mentioned rice wort or asparagus juice after sterilization is pressed in the living jar of the Chinese; Keep 10 ~ 13 ℃ of article temperature; To get into the nutrient solution jar of sending into and spread cultivation in fermentation most productive period after 48 hours, and send into secondary after 24 hours and spread cultivation and send into fermentor tank again after a jar breeding spreads cultivation.
5. the brewing method of asparagus beer according to claim 1 is characterized in that: in the step (5), in the Primary Fermentation process, the temperature of fermentation is through the input control of fermentor tank refrigerating fulid.
6. the brewing method of asparagus beer according to claim 1, it is characterized in that: in the step (5), when the concentration of the mixed solution of rice wort and asparagus juice was 10 ~ 12Bx, the zymic addition was 0.55 ~ 0.60% of a mixeding liquid volume; When the concentration of mixed solution was 12 ~ 15Bx, the zymic addition was 0.65 ~ 0.70% of a mixeding liquid volume.
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| CN102277247B (en) * | 2011-08-15 | 2013-05-15 | 陕西科技大学 | Method for preparing red date beer by fermentation |
| CN102499405B (en) * | 2011-11-11 | 2014-02-26 | 菏泽巨鑫源食品有限公司 | Preparation method for asparagus compound cereal fermentation type functional beverage |
| CN102492601B (en) * | 2011-12-15 | 2013-07-17 | 菏泽巨鑫源食品有限公司 | Asparagus healthcare vinegar and preparation process |
| CN102703267B (en) * | 2012-07-05 | 2013-08-28 | 江西省农业科学院 | Processing method of asparagus health beer |
| CN103087862A (en) * | 2013-02-04 | 2013-05-08 | 王珍奎 | Alcohol-taste fermented beverage and preparation method thereof |
| CN103820254A (en) * | 2014-02-21 | 2014-05-28 | 孙钰家 | Herba cynomorii beer and brewing method thereof |
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| CN108850800A (en) * | 2018-06-20 | 2018-11-23 | 云南农业大学 | A kind of asparagus rice and preparation method thereof |
| CN109135983A (en) * | 2018-09-21 | 2019-01-04 | 李学龙 | A kind of ganoderma beer and its brewing method |
| CN111117819B (en) * | 2020-02-11 | 2023-03-31 | 齐鲁工业大学 | Asparagus stem beer and brewing method thereof |
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