CN101643692A - Reed leaf beer - Google Patents
Reed leaf beer Download PDFInfo
- Publication number
- CN101643692A CN101643692A CN200910035068A CN200910035068A CN101643692A CN 101643692 A CN101643692 A CN 101643692A CN 200910035068 A CN200910035068 A CN 200910035068A CN 200910035068 A CN200910035068 A CN 200910035068A CN 101643692 A CN101643692 A CN 101643692A
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- China
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- beer
- folium phragmitis
- reed
- production method
- phragmitis
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Abstract
The invention relates to a production method for reed leaf beer. The reed leaf beer is produced by the steps: using barley malt as main raw material and reed leaves as assistant material; pre-treatingand pulverizing the reed leaves; saccharifying the reed leaves and the barley malt into juice; grafting a proper amount of microzyme for regular fermentation and tracking and determining relevant physicochemical indexes and flavone content. After the fermentation step is finished, the content of brewed beer diacetyl conforms to the standard, and high-level alcohol has proper content, clear and transparent appearance, pale brown, pure taste and fresh fragrance of the reed leaves.
Description
Technical field
The present invention relates to the technological method that a kind of reed leaf beer is produced.
Background technology
The beer variety of China is single, and the beer variety that innovates in pattern or design with beer poweies such as the U.S., Germany forms obvious contrast.In recent years, along with the constantly dark people of the enhancing of China resident health care consciousness, the raising of judging the beer ability and China joined WTO, the health-care beer market demand of China is with increasing.
Studies have shown that the accumulation of the meta-bolites in the human body--superoxide ion and oxyradical can cause cardiovascular diseases, cancer and acceleration human senility.The gsh of polyphenol that obtains from the Fructus Hordei Germinatus hops or flavonoid, the reductone that forms in brewing process, melanoidin and yeast secretary etc. all are to reduce the best reducing substances of oxyradical.Particularly some acids in the polyphenol can be avoided human body beneficial's low density lipoprotein is suffered oxidation, prevent the generation of cardiovascular diseases.Gsh can be eliminated the intravital oxyradical of people, is the active substance that the mankind delay senility.Beer is nutritious, but " beer belly " appears in the meeting of having drunk too much, influence is healthy.So it is particularly necessary that the beer that research is healthy---" anti-ageing beer " seems! Why " anti-ageing beer " has antidotal effect, with its health ingredients---polyphenoils is inseparable.Folium Phragmitis contains rich nutrient contents---soluble sugar, starch, Mierocrystalline cellulose, each seed amino acid and volume vitamins B
1, B
2, kind more than ten such as C, also contain a certain amount of flavonoid compound, thereby the interpolation of Folium Phragmitis, make reed beer have anti-ageing, enhance immunity power, anticancer, antitumor, radioprotective, Bearberry Extract, cardiovascular and cerebrovascular diseases is play a part certain.
Summary of the invention
Purpose of the present invention: the technological method that searching can make the beer nourishing function be further strengthened.
Technical scheme of the present invention: the Folium Phragmitis of gathering is removed blade root, blade tip, and remove the flavescence position,, remove mud layer, utilize sunlight to dry with the clear water wash clean that wafts; Folium Phragmitis is cut into the segment of 2-3cm, with the gap is the pulverizer pulverizing of 0.5cm, with Fructus Hordei Germinatus saccharification system juice together, study of reducing sugar content, alpha-amino nitrogen content and the flavones content influence of different reed additions, to determine the optimum addition of reed to saccharification liquid.Inoculate an amount of yeast and carry out the routine fermentation, and tracking and measuring its relevant physical and chemical index and flavones content.
Beneficial effect of the present invention: Folium Phragmitis is with Fructus Hordei Germinatus saccharification system juice, and the interpolation of Folium Phragmitis can be played the effect that replaces burnt malt, increases the colourity of beer; Can also play the effect of cordiale flower, make beer have pure and fresh fragrance; Folium Phragmitis be added with filtration and the clarification that is beneficial to wort, Folium Phragmitis has increased the poor space of Fructus Hordei Germinatus, helps improving filtering rate; Contain flavonoid compound in the Folium Phragmitis, be slightly acidic (pH=6) more, can make protein coagulating, thereby help the clarification of saccharification liquid; Folium Phragmitis contains rich nutrient contents---physiologically active polysaccharide, selenium polysaccharide, selenium element, starch, Mierocrystalline cellulose, each seed amino acid, natural essence and volume vitamins B
1, B
2, kind more than ten such as C, also contain a certain amount of flavonoid compound, thereby the interpolation of Folium Phragmitis, make reed leaf beer have anti-ageing, enhance immunity power, anticancer, antitumor, radioprotective, Bearberry Extract, cardiovascular and cerebrovascular diseases is play a part certain, the flat stomach that clears away heart-fire after this product uses, clear order are refreshed oneself, lose weights and be good for kidney; Folium Phragmitis contains a certain amount of flavonoid compound, and beer is had certain freshening effect, will be subjected to the extensive attention of beer circle.
Embodiment
(1) pre-treatment of Folium Phragmitis
The Folium Phragmitis of gathering is removed blade root, blade tip, and remove the flavescence position,, remove mud layer, utilize sunlight to dry with the clear water wash clean that wafts; Folium Phragmitis is cut into the segment of 2-3cm, is that the pulverizer of 0.5cm is pulverized with the gap.
(2) the Folium Phragmitis adding proportion determines
Ratio according to 5%, 10%, 15% is added the Folium Phragmitis of pulverizing in the Fructus Hordei Germinatus that crushes, and the Fructus Hordei Germinatus that does not add Folium Phragmitis is set makes blank; Investigate of reducing sugar content, alpha-amino nitrogen content and the flavones content influence of different reed additions, to determine the optimum addition of Folium Phragmitis to saccharification liquid.
(3) preparation of Folium Phragmitis malt amylase liquid
Fructus Hordei Germinatus after Folium Phragmitis and the pulverizing is mixed by a certain percentage.The concentration of mash determines that material-water ratio is 1: 4, adopts infusion mashing.
(4) filtration of Folium Phragmitis wort
After the saccharification operation finishes, in the shortest time, the material from the raw material stripping in the mellow solution of saccharification is separated with insoluble, obtaining clarifying reed wort, and obtain good extract recovery rate.
(5) the Folium Phragmitis wort boils
The reed wort filtration should heat up the reed wort is boiled after finishing, and with the deactivating enzyme vigor, killing microorganisms makes protein denaturation and flocculation sediment, plays the effect of stablizing reed wort composition.
(6) composition analysis of Folium Phragmitis wort
After the cooling of reed wort, detect indexs such as its cold wheat juice turbidity, amino nitrogen, colourity, total acid, pH, calcium ion concn, maltose, investigate the suitableeest Folium Phragmitis addition.
(7) beer fermentation
After the sterilization cooling, the yeast of Folium Phragmitis wort inoculation 2%, in 10 ℃ of main ferment 7 days, ferment was 7 days after 4 ℃, and follows the tracks of in fermenting process and detect relevant physical and chemical index.
Below with specific embodiment technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto:
Embodiment
Folium Phragmitis removes mashed leaf, dead leaf, cleans, and dries, and pulverizes with pulverizer, and the ratio with 10% makes an addition in the Fructus Hordei Germinatus, and promptly the 10kg Folium Phragmitis makes an addition in the 100kg Fructus Hordei Germinatus, material-water ratio 1: 4.0, and 52 ℃ of brew kettles stopped 40 minutes; The examination of 65 ℃ of saccharification iodine is warmed up to 74 ℃ fully immediately, begins to filter, wash for three times poor, control remaining sugar concentration 2.0Bx, 90 minutes 100 ℃ boil.The first time, hops added when wheat juice temperature is 100 ℃, and the second time, hops added when boiling 30 minutes, and hops are boiling end interpolation in preceding 15 minutes for the third time, and finings is boiling end interpolation in preceding 20 minutes, and Weibull is boiling end interpolation in preceding 10 minutes.The Weibull water fully dissolves the back and adds boiling pot; Wheat juice return time is 10 minutes; The sampling in 30 minutes of first wort filtration detects turbidity; Wheat juice cooling sampling in 30 minutes detects turbidity.8 ℃ of canful temperature, 9.0 ℃ of main fermentation temperatures, 12.0 ℃ of reduction temperatures, each deslagging of 24hr and 48hr is once behind the canful.When pol is reduced to 4.5 ° of BX, be warming up to 12.0 ℃ and carry out the di-acetyl reduction.Fermentor tank boosts when pol is reduced to 3.0 ° of BX, and pressure-controlling is at 0.14-0.18Mpa.Boost and reclaim yeast in 72 hours, arrange yeast later on every three days one time.When di-acetyl≤0.06ppm falls 0 ℃, store wine more than 7 days for 0 ℃ to-1.5 ℃.Cold storage wine physical and chemical index sees Table 1, the beer diacetyl content conformance with standard of brewageing, and higher alcohols content is moderate, and is limpid transparent, is pale brown look, pure taste, the pure and fresh fragrance of tool Folium Phragmitis.
The cold storage wine of table 1 physical and chemical index
Claims (6)
1. the production method of a reed leaf beer is characterized in that: after an amount of dry Folium Phragmitis is crushed to certain particle diameter, mix with the Fructus Hordei Germinatus of pulverizing, carry out saccharification system juice together, inoculate yeast and carry out the routine fermentation, make all good beer of color, smell and taste.
2. the production method of a kind of reed leaf beer according to claim 1 is characterized in that: Folium Phragmitis is with Fructus Hordei Germinatus saccharification system juice, and wherein the interpolation of Folium Phragmitis can be played the effect that replaces burnt malt, increases the colourity of beer.
3. the production method of a kind of reed leaf beer according to claim 1 is characterized in that: Folium Phragmitis is with Fructus Hordei Germinatus saccharification system juice, and wherein Folium Phragmitis can play the effect of cordiale flower, makes beer have pure and fresh fragrance.
4. the production method of a kind of reed leaf beer according to claim 1 is characterized in that: Folium Phragmitis be added with filtration and the clarification that is beneficial to wort.Folium Phragmitis has increased the poor space of Fructus Hordei Germinatus, helps improving filtering rate; Contain flavonoid compound in the Folium Phragmitis, be slightly acidic (pH=6) more, can make protein coagulating, thereby help the clarification of saccharification liquid.
5. the production method of a kind of reed leaf beer according to claim 1, it is characterized in that: Folium Phragmitis contains rich nutrient contents---physiologically active polysaccharide, selenium polysaccharide, selenium element, starch, Mierocrystalline cellulose, each seed amino acid, natural essence and volume vitamins B
1, B
2, kind more than ten such as C, also contain a certain amount of flavonoid compound, thereby the interpolation of Folium Phragmitis, make reed leaf beer have anti-ageing, enhance immunity power, anticancer, antitumor, radioprotective, Bearberry Extract, cardiovascular and cerebrovascular diseases is play a part certain, the flat stomach that clears away heart-fire after this product uses, clear order are refreshed oneself, lose weights and be good for kidney.
6. the production method of a kind of reed leaf beer according to claim 1, it is characterized in that: Folium Phragmitis contains a certain amount of flavonoid compound, and beer is had certain freshening effect, will be subjected to the extensive attention of beer circle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035068A CN101643692A (en) | 2009-09-15 | 2009-09-15 | Reed leaf beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910035068A CN101643692A (en) | 2009-09-15 | 2009-09-15 | Reed leaf beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101643692A true CN101643692A (en) | 2010-02-10 |
Family
ID=41655754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910035068A Pending CN101643692A (en) | 2009-09-15 | 2009-09-15 | Reed leaf beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101643692A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN104403864A (en) * | 2014-11-06 | 2015-03-11 | 盐城师范学院 | Production technology of reed and beer flavored beverage |
| CN104745349B (en) * | 2015-04-23 | 2016-05-18 | 盐城工学院 | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made |
| CN105861205A (en) * | 2016-05-13 | 2016-08-17 | 许昌学院 | Glossy privet fruit red beer and preparation method thereof |
-
2009
- 2009-09-15 CN CN200910035068A patent/CN101643692A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN104403864A (en) * | 2014-11-06 | 2015-03-11 | 盐城师范学院 | Production technology of reed and beer flavored beverage |
| CN104745349B (en) * | 2015-04-23 | 2016-05-18 | 盐城工学院 | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made |
| CN105861205A (en) * | 2016-05-13 | 2016-08-17 | 许昌学院 | Glossy privet fruit red beer and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20100210 |