CN101781616B

CN101781616B - Roxburgh rose beer and preparation method thereof

Info

Publication number: CN101781616B
Application number: CN2009103002987A
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: 2012-07-25
Anticipated expiration: 2029-01-21
Also published as: CN101781616A

Abstract

The invention discloses roxburgh rose beer and a preparation method thereof. The roxburgh rose beer is prepared by adding 2-2.5 parts by volume of roxburgh rose juice to 100 parts by volume of wort fermentation liquor. Compared with the prior art, the invention provides a novel beer beverage. The invention combines the unique taste and the flavor of beer with abundant nutrition constituents of roxburgh roses and enable the unique taste and the flavor of beer and the abundant nutrition constituents of the roxburgh roses to be mutually synergistically influenced so that the prepared roxburgh rose beer has obvious roxburgh rose fragrance and better and refreshing taste, enhances the nutritive value and the health-care effect of the beer beverage and is very good nutritive health-care beer.

Description

Roxburgh rose beer and preparation method thereof

Technical field

The present invention relates to the beer technical field, particularly relate to a kind of Roxburgh rose beer and preparation method thereof.

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.The Along with people's growth in the living standard, nutrition health-care beer constantly occurs, through adding the nutritive value that increases beer like vegetables juice, fruit juice or other Chinese medical extract.Rosa roxburghii rich in mineral substances, organic acid and multivitamin, particularly ascorbic content is particularly abundant, is a kind of fruit with fine nutrient health-care function.But how to combine distinctive local flavor of beer and the abundant nutrition of Rosa roxburghii, also do not have research in this respect at present.

Summary of the invention

Technical problem to be solved by this invention provides a kind of Roxburgh rose beer, provides Roxburgh rose beer preferred preparation method simultaneously, to increase the nutritive value of beer, makes its health-care effect with Rosa roxburghii, has the mouthfeel and the sense organ of beer simultaneously again.

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

Calculate according to parts by volume, Roxburgh rose beer of the present invention is in 100 portions of wheat juice fermented liquids, to add 2～2.5 parts of Sucus Rosae Normalis to be prepared from.

The wheat juice fermented liquid of above-mentioned preparation Roxburgh rose beer is prepared from Fructus Hordei Germinatus 1700～1900kg, rice 500～700kg, W-Gum 450～600kg, gypsum 0.2～0.4kg, calcium chloride 0.4～0.6kg, fire resistant alpha-diastase 500～700ml, lactic acid 8000～8600ml, carrageenin 0.3～0.5kg and hops 8～9kg.

Preferably, the wheat juice fermented liquid of aforementioned preparation Roxburgh rose beer is to be prepared from Fructus Hordei Germinatus 1800kg, rice 600kg, W-Gum 520kg, gypsum 0.3kg, calcium chloride 0.5kg, fire resistant alpha-diastase 600ml, lactic acid 8300ml, carrageenin 0.4kg and hops 8.5kg.

Aforementioned Sucus Rosae Normalis adds water according to 1 weight part Rosa roxburghii and is prepared into 1 weight part Sucus Rosae Normalis and prepares.

The present invention also provides a kind of preferred method for preparing Roxburgh rose beer, comprise with the ordinary beer raw materials for production carry out gelatinization, saccharification, wort filtration, boil, deposition, cooling, fermentation, filtering fermentation liquor and can step, wherein; Make wheat juice fermented liquid by fermentation after the cooling of wheat juice; Fermented liquid is reduced to 0 ℃ drain yeast, added Sucus Rosae Normalis in preceding 24 hours at filter wine, logical edible CO 2 gas body stirs from the fermentor tank bottom; Stable, filtration, can promptly get Roxburgh rose beer.

Among the aforementioned preparation method, the fermentation degree of preferably controlling wheat juice fermented liquid is 70～72%, and the fermentation degree of the wheat juice fermented liquid behind the interpolation Sucus Rosae Normalis and the fermentation degree of ordinary beer are similar, do not produce greasy thick sensation.

Experimental example one, Sucus Rosae Normalis addition

The addition of pressing 1.0L/100L, 1.5L/100L, 2.0L/100L, 2.5L/100L, 3.0L/100L respectively in same batch the fermented liquid adds Sucus Rosae Normalis; Process the sample of five kinds of different Sucus Rosae Normalis additions; The sample that does not add Sucus Rosae Normalis is done contrast; Holding property of bubble is tasted and detected to tissue, and to confirm optimum addition, the result is as shown in table 1.

Table 1 Sucus Rosae Normalis addition experimental data

Blackthorn pear fruit-juice addition (L/100L fermented liquid)	0	1.0	1.5	2.0	2.5	3.0
							Fragrance and taste	Hops fragrance is arranged, pure taste, free from extraneous odour	Hops fragrance is arranged, very light Rosa roxburghii fragrance, pure taste, free from extraneous odour	Hops fragrance is arranged, and Rosa roxburghii fragrance is light partially, pure taste, free from extraneous odour	Hops fragrance and tangible Rosa roxburghii fragrance are arranged, and the wine body is coordinated, pure taste, free from extraneous odour	Hops fragrance and tangible Rosa roxburghii fragrance are arranged, and the wine body is coordinated, pure taste, free from extraneous odour	Rosa roxburghii fragrance is strong, covers hops fragrance, and the wine body is puckery slightly, free from extraneous odour
Bubble holding property (s)	235	229	228	214	212	202

Can find out from last table, the Sucus Rosae Normalis amount of adding very little, the fragrance of Blackthorn pear fruit-juice is just not obvious.And add-on is too much; Not only can make Rosa roxburghii fragrance overweight; But also can destroy the whole fragrance of beer, simultaneously, the macro-molecular protein that fermented liquid is heavy can be had influence on by the deposition of the tannin in the fruit juice with middle molecule protein matter and steep holding property; Comprehensive holding property of bubble index, fragrance and taste and cost confirm that finally 2.0～2.5L Sucus Rosae Normalis/100L fermented liquid is the righttest addition.And through the preservation period test, colloidal stability also reaches requirement.

Compared with prior art; The invention provides a kind of new beer beverage; With beer unique mouthfeel and local flavor and the Rosa roxburghii rich nutrient contents combines and collaborative each other influence, make the Roxburgh rose beer of preparation have tangible Rosa roxburghii fragrance, make that also the mouthfeel of beer is more tasty and more refreshing simultaneously; Having improved the nutritive value and the health-care effect of beer beverage, is a kind of extraordinary nutrition health-care beer.

Embodiment

Embodiment 1:

One, the making of Sucus Rosae Normalis:

The making of Sucus Rosae Normalis: adopt 1 ton of the fruit of Grossularia burejensis Berger mature eighty-to-ninety percent of this real estate of Guizhou, through cleans, drain, fragmentation, squeezing, anticorrosion, separate, the dense fruit juice of processing 1 ton of accent, it is subsequent use to put into the freezer preservation.

Two, brewageing of Roxburgh rose beer:

1. 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 intensification of material back with 1 ℃ of PM; Add fire resistant alpha-diastase 600ml during to 60 ℃; Continue to be warmed up to 70 ℃ of insulations 20 minutes; Speed with 1 ℃ of PM is warmed up to 90 ℃ of insulations 20 minutes then; Be warmed up to boiling again, boiled 10 minutes and keep 100 ℃ 10 minutes, then and wine with dregs to brew kettle;

2. saccharification: brew kettle water 6000kg is warmed up to 38 ℃, drops into edible plaster powder 300g, beer complex enzyme 870g, and Fructus Hordei Germinatus powder 1800kg, lactic acid 4600ml is incubated 20 minutes; Be warming up to 44 ℃ with 10 fens clock times, be incubated 60 minutes, every whisking appliance of opening at a distance from 15 minutes stirs and promptly stops in the insulating process; Mix the gelatinization wine with dregs, the temperature after control and the wine with dregs is at 63 ℃, and is incubated 60 minutes; Be warmed up to 70 ℃ with 10 fens clock times then, be incubated 30 minutes; The converted mash Iod R is warmed up to 78 ℃ with 8 fens clock times after detecting fully, and the mash pump is to filter vat then;

3. wort filtration: left standstill 10 minutes after the mash pump is intact, be back to and begin to filter when limpid, after former wheat juice filter is good, wash poor three times, wash 76～78 ℃ in poor water, 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.

4. 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.

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

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

7. fermentation: in the good cold wheat juice of cooling, add the high yeast of final attenuation, 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; When pol drops to 3.5 ° of Bx, seal jar and let it be warmed up to naturally and carry out the di-acetyl reduction in 10.8～11.2 ℃ of scopes, 0.1～0.12MPa keep-ups pressure; Reach 70% when above when the diacetyl content of fermented liquid drops to 0.05ppm and attenuation real degree, begin cooling, cool to 0 ℃ and be incubated 6～8 days and just can filter wine; Temperature drains yeast when dropping to 0 ℃.

8. add juice: preceding 24 hours of wine of filter at the bottom of the fermentor tank toward the fermented liquid by fermented liquid: the ratio of Sucus Rosae Normalis=100: 2 adds Sucus Rosae Normalis, leads to the stirring of edible CO 2 gas body then from the bottom and evenly gets final product.

9. filter: after the fermented liquid of adding Sucus Rosae Normalis was stablized 24 hours, the throw out of draining was filtered into limpid transparent pure mellow wine through zeyssatite coarse filtration, capture bag essence, and turbidity requires less than 0.5EBC.

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

The Roxburgh rose beer that this method is produced can keep organic acid, mineral substance and multivitamin in the Blackthorn pear fruit-juice to greatest extent, integrates the nutrition of beer and the health care of Rosa roxburghii.

Embodiment 2:

The 8th step among the deletion embodiment 1, other is with embodiment 1, and the 9th step among the embodiment 1 changes into:

9. filter: toward carry fermented liquid in the pipeline of filter with volume pump by wheat juice fermented liquid: the ratio of Sucus Rosae Normalis=100: 2.5 adds Sucus Rosae Normalis, mixes after the zeyssatite coarse filtration, capture a bag essence and filter into limpid transparent pure mellow wine, and turbidity is less than 0.5EBC.

Embodiment 2 is basic identical with the Roxburgh rose beer mouthfeel and the quality of embodiment 1 brew, and the mode of just adding Blackthorn pear fruit-juice has difference.

Claims

1. Roxburgh rose beer is characterized in that: calculate according to parts by volume, it is in 100 portions of wheat juice fermented liquids, to add 2～2.5 parts of Sucus Rosae Normalis to be prepared from, and Sucus Rosae Normalis adds water according to 1 weight part Rosa roxburghii and is prepared into 1 weight part Sucus Rosae Normalis and prepares; The preparation of Roxburgh rose beer comprise with the ordinary beer raw materials for production carry out gelatinization, saccharification, wort filtration, boil, deposition, cooling, fermentation, filtering fermentation liquor and can step; After with the cooling of wheat juice, make wheat juice fermented liquid by fermentation; Fermented liquid is reduced to 0 ℃ drain yeast, added Sucus Rosae Normalis in preceding 24 hours at filter wine, logical edible CO 2 gas body stirs from the fermentor tank bottom; Stable, filtration, can promptly get Roxburgh rose beer.

2. according to the described Roxburgh rose beer of claim 1, it is characterized in that: said wheat juice fermented liquid is to be prepared from Fructus Hordei Germinatus 1700～1900kg, rice 500～700kg, W-Gum 450～600kg, gypsum 0.2～0.4kg, calcium chloride 0.4～0.6kg, fire resistant alpha-diastase 500～700ml, lactic acid 8000～8600ml, carrageenin 0.3～0.5kg and hops 8～9kg.

3. according to the described Roxburgh rose beer of claim 2, it is characterized in that: said wheat juice fermented liquid is to be prepared from Fructus Hordei Germinatus 1800kg, rice 600kg, W-Gum 520kg, gypsum 0.3kg, calcium chloride 0.5kg, fire resistant alpha-diastase 600ml, lactic acid 8300ml, carrageenin 0.4kg and hops 8.5kg.

4. according to the described Roxburgh rose beer of claim 1, it is characterized in that: the fermentation degree of said wheat juice fermented liquid is 70～72%.