CN101781615A

CN101781615A - Method for preparing ginger beer

Info

Publication number: CN101781615A
Application number: CN200910300296A
Authority: CN
Inventors: 陈严; 陈金志
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-01-21
Filing date: 2009-01-21
Publication date: 2010-07-21
Anticipated expiration: 2029-01-21
Also published as: CN101781615B

Abstract

The invention discloses a method for preparing ginger beer, which comprises the steps of pasting, saccharifying, wort filtration, boiling, sedimentation, cooling, fermentation, filtration and filling. In the saccharifying step, when the temperature rises to 44 DEG C, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of that of setting cold wort is added; the steps of saccharifying, wort filtration, boiling, sedimentation, cooling and fermentation are carried out continuously; after the fermentation is completed, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of the total amount of fermentation liquor is added; and the mixed solution is uniformly mixed and filtered and filled to obtain the ginger beer. In the method, part of ginger juice is added first in the saccharifying step to enable amylase in a saccharified boiler to decompose a small amount of starch in the ginger juice to prevent the starch from influencing the stability of colloid, but part of the ginger juice component can be lost by the steps of wort filtration, boiling, sedimentation, cooling, fermentation and the like; and therefore, another part of the ginger juice is added after the fermentation is completed to supplement the nutrient and aroma of the ginger juice lost by the previous steps.

Description

The preparation method of ginger beer

Technical field

The present invention relates to the beer technical field, particularly relate to a kind of preparation method of ginger beer.

Background technology

Beer is that grains such as a kind of main employing Fructus Hordei Germinatus or wheat malt, corn, rice, Chinese sorghum are brewageed the low alcohol that forms.Along with the raising of people's living standard, nutrition health-care beer constantly occurs, by adding the nutritive value of strengthening beer as vegetables juice, fruit juice or other Chinese medical extract.Ginger, flavor is hot warm in nature, and the effect of cold, the warm stomach of loosing, preventing or arresting vomiting being arranged, the volatile constituent zingiberone in the ginger, gingerol have invigorate blood circulation, dehumidifying, sweating, the function that heats.

The patent No. is the preparation method that 99112154.6 patent of invention discloses a kind of ginger beer, and it is that the fresh ginger juice after-filtration, the can that add through subzero treatment in fermented liquid prepare ginger beer.But through facts have proved, disposable the joining of ginger juice caused beer colloid instability easily in the fermented liquid, and the amount of starch in the ginger juice can form throw out with the albumen in the beer, influences outward appearance.

Summary of the invention

Technical problem to be solved by this invention is to overcome ginger beer colloid instability in the prior art, form throw out easily and influence the defective of outward appearance, and a kind of preparation method of ginger beer is provided.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:

The preparation method of ginger beer of the present invention, comprise that raw materials for production with ordinary beer carry out gelatinization, saccharification, wort filtration, boil, precipitation, cooling, fermentation, filtration and can, wherein, in saccharification step, the fresh ginger juice that adds the cold wheat juice amount of typing 0.4～0.6% (volume) when temperature is raised to 44 ℃, proceed saccharification, wort filtration, boil, precipitate, cool off and ferment, after fermentation is finished, the fresh ginger juice that adds fermented liquid total amount 0.4～0.6% (volume) again, mix, promptly get ginger beer after filtration with after the can.Being chosen in saccharification step, to add the part ginger juice be that these two kinds of enzymes can divide the amount of starch of taking off in the ginger juice because in saccharification step α-Dian Fenmei and beta-amylase are arranged, and temperature be elevated to 78 ℃ after amylase fallen with regard to destroyed basically.

The preparation method of above-mentioned ginger beer, in saccharification step, the fresh ginger juice that adds the cold wheat juice amount of typing 0.5% (volume) when temperature is raised to 44 ℃, proceed saccharification, wort filtration, boil, precipitate, cool off and ferment, after fermentation is finished, add the fresh ginger juice of fermented liquid total amount 0.5% (volume) again, mix, promptly get ginger beer after filtration with after the can.

Used fresh ginger juice is to add the ratio preparation that water is prepared into 300 kilograms of ginger juice in 100 kilograms of gingers among the aforementioned preparation method

Compared with prior art, the present invention divides two portions to add fresh ginger juice, overcomes the disposable unsettled defective of colloid that joins in the fermented liquid to be caused of ginger juice.Add the part ginger juice earlier in saccharification step, amylase in the brew kettle can divide the amount of starch of taking off in the ginger juice, avoid it to influence colloidal stability, but through wort filtration, boil, operation such as precipitation, can lose part ginger juice component, so, after fermentation ends, add other a part of fresh ginger juice to replenish the ginger juice nutrient and the fragrance of each operation loss of front.Ginger beer with the inventive method preparation has outside local flavor, nutrition and the colloidal stability of ordinary beer, also has the peculiar flavour and the nourishing function of ginger juice.

Embodiment

1, ginger juice preparation: ginger through selected processing, clean, dry, pulverize, squeeze, get slubbing and part second press juice, the ratio that adds 300 kilograms of ginger juice of aquatic product in 100 kilograms of gingers prepares the ginger juice of production usefulness.

2. gelatinization: adjunce copper water 6000kg is raised to 50 ℃, drops into calcium chloride 500g, rice meal 600kg, and W-Gum 520kg, lactic acid 700ml has thrown the speed of expecting with 1 ℃ of per minute and has begun to heat up; Add fire resistant alpha-diastase 600ml during to 60 ℃; Speed with 1 ℃ of per minute is warmed up to 70 ℃ of insulations 20 minutes again; Speed with 1 ℃ of per minute is warmed up to 90 ℃ of insulations 20 minutes; Be warmed up to boiling again, boiled 10 minutes and be incubated 10 minutes, then and wine with dregs to brew kettle.

3. saccharification: brew kettle water 6000kg is warmed up to 38 ℃, drops into edible plaster powder 300g, Fructus Hordei Germinatus powder 1800kg, and lactic acid 4600ml is incubated 20 minutes; Be warmed up to 44 ℃ with 10 fens clock times, add the fresh ginger juice of the cold wheat juice amount of typing 0.5% (volume), be incubated 60 minutes, opened the agitator stirring every 15 minutes in the process and evenly promptly stop; Mix the adjunce copper mash and control mixing temperature, be incubated 40 minutes at 65 ℃; Be warmed up to 70 ℃ with 10 fens clock times again, be incubated 30 minutes; Heat up 78 ℃ with 10 fens clock times after the converted mash Iod R detects fully, the mash pump filters to filter vat.In this step, the ginger juice amount of adding can not be too much, and many fermentations that can influence wheat juice are so the add-on of ginger juice is controlled at about 0.5% in this step.

4. filter: left standstill 10 minutes after the mash pump is intact, be back to limpid the beginning and filter, after former wheat juice is filtered, wash poor three times, wash poor water 76-78 ℃, 1-1.5 ° of Bx of control residual sugar.Wash for the first time 5 tons in poor water, add lactic acid 1000ml, wash 5 tons in poor water for the second time, add lactic acid 1000ml, add for the third time and wash poor water in right amount, control blending wort concentration is washed poor water and is added lactic acid 500ml at 8.8-9.0 ° of P.

5. boil: add 500ml lactic acid when the blending wort that filtration is good just boils, boil adding pellet hop 5kg after 20 minutes, add pellet hop 3.5kg after 60 minutes, the carrageenin 400g of adding through sending out after 75 minutes, boiling time 90 minutes with bubble.

6. precipitate: boil good hot wheat juice pump to settling bath, precipitate 30 minutes.

7. cooling: hot wheat juice is cooled to 7.8～8.2 ℃, and cold wheat juice oxygen level 8ppm is controlled in logical sterile air oxygenation, sends into fermentor tank.

8. fermentation: add yeast in the good cold wheat juice of cooling, the control yeast number is 12～18 * 10 ⁶Individual/ml; It is warmed up to the canful relief 9.5～9.8 ℃ and insulation naturally and carries out Primary Fermentation, 24 hours, 48 hours rows of canful condensation product; Sealed cans and allow it be warmed up to naturally to carry out di-acetyl reduction in 10.8～11.2 ℃ of scopes when pol drops to 3.5 ° of Bx, 0.1～0.12MPa keep-ups pressure; When the fermented liquid di-acetyl drops to 0.05ppm, begin cooling, cool to 0 ℃ and be incubated 6～8 days and just can filter wine; Temperature drains yeast when dropping to 0 ℃.

9. filter: the new fresh ginger juice of evenly adding fermentation liquid measure 0.5% (volume) in toward the conveying fermented liquid to the pipeline of filter with volume pump, the mixed ginger juice fermented liquid that contains is filtered into limpid transparent pure mellow wine through diatomite coarse filtration, capture bag essence, and turbidity is less than 0.5EBC.

10. can: the qualified back can of pure mellow wine sampling, gland, sterilization, packing warehouse-in.

The ginger beer that this method is produced can guarantee to have local flavor, nutrition and the colloidal stability of ordinary beer, has special ginger fragrance and nourishing function again.

Claims

1. the preparation method of a ginger beer, comprise that raw materials for production with ordinary beer carry out gelatinization, saccharification, wort filtration, boil, precipitation, cooling, fermentation, filtration and can, it is characterized in that: in saccharification step, the fresh ginger juice that adds the cold wheat juice amount of typing 0.4～0.6% (volume) when temperature is raised to 44 ℃, proceed saccharification, wort filtration, boil, precipitate, cool off and ferment, after fermentation is finished, the fresh ginger juice that adds fermented liquid total amount 0.4～0.6% (volume) again, mix, promptly get ginger beer after filtration with after the can.

2. according to the preparation method of the described ginger beer of claim 1, it is characterized in that: in saccharification step, the fresh ginger juice that adds wheat juice amount 0.5% (volume) when temperature is raised to 44 ℃, proceed saccharification, wort filtration, boil, precipitate, cool off and ferment, after fermentation is finished, add the fresh ginger juice of fermented liquid total amount 0.5% (volume) again, mix, promptly get ginger beer after filtration with after the can.

3. according to the preparation method of claim 1 or 2 described ginger beers, it is characterized in that: described fresh ginger juice is to add the ratio preparation that water is prepared into 300 kilograms of ginger juice in 100 kilograms of gingers.