CN101899371B - 枣啤酒 - Google Patents

枣啤酒 Download PDF

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CN101899371B
CN101899371B CN 200910249955 CN200910249955A CN101899371B CN 101899371 B CN101899371 B CN 101899371B CN 200910249955 CN200910249955 CN 200910249955 CN 200910249955 A CN200910249955 A CN 200910249955A CN 101899371 B CN101899371 B CN 101899371B
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jujube
beer
juice
jujube juice
throwing
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CN101899371A (zh
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刘玉林
孙曙光
王中山
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SHANDONG DINGLI JUJUBE FOODSTUFF CO Ltd
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SHANDONG DINGLI JUJUBE FOODSTUFF CO Ltd
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Abstract

一种枣啤酒生产工艺,包括金丝小枣预处理工序,提出枣汁;枣汁与经过糖化的麦汁混合打入煮沸锅煮沸定型,枣汁的添加比例为40%;打入漩涡沉淀槽沉淀分离;经薄板换热系统打入发酵罐添加啤酒酵母纯种低温发酵;成熟后经板框式硅藻土过滤机、精滤机双重过滤;包装得到成品。本发明枣啤酒生产工艺生产的枣啤酒,实现了金丝小枣汁与啤酒的完美结合,真正意义上保留了枣的各种营养成分,又保留了啤酒的各种特点,不管是从感官角度还是从营养角度来说,满足了消费者对现代产品的要求,枣啤酒的问世填补了国内啤酒行业的空白,是啤酒行业技术发展延续和创新。

Description

枣啤酒
技术领域
本发明涉及食品加工技术,特别是金丝小枣深加工的工艺。
背景技术
目前姜啤、果啤等特种啤酒多采用添加少量姜汁、果汁等勾兑而成,数量在1%-10%左右,由于添加量少,添加方式为勾兑,因此这种方法得到的产品只能是具有相应色泽、香气,从营养、口感上均不能满足消费者的要求。
发明内容
为满足不同的消费需求,本发明提供一种金丝小枣啤酒生产工艺。
本发明主要是利用独特的工艺生产枣啤酒,金丝小枣汁采用浸提芳香回流工艺而得,完整地保留了金丝小枣汁的各种营养成分。
本发明枣啤酒生产工艺,一种枣啤酒生产工艺,包括啤酒生产工艺的前道工序,其特征在于:所述工艺包括:
麦芽处理工序:过筛、粉碎、蛋白质分解;
大米处理工序:过筛、粉碎、糊化;
金丝小枣预处理工序:
拣选、除去烂枣及杂质;
再经纯净水漂汤;
进入负压浸提罐,控制85℃~95℃保持5~6小时;
打入酶解罐加入果胶酶、淀粉酶控制50℃保持2小时;
提出枣汁;
经处理的麦芽与大米混合糖化、过滤;
枣汁与经过糖化的麦汁混合打入煮沸锅煮沸定型,枣汁的添加比例为40%,煮沸强度≥8%;
打入漩涡沉淀槽沉淀分离;
经薄板换热系统打入发酵罐添加啤酒酵母纯种低温发酵;
成熟后经板框式硅藻土过滤机、精滤机双重过滤;
包装得到成品。
本发明生产的枣啤酒,实现了金丝小枣汁与啤酒的完美结合,真正意义上保留了枣的各种营养成分,又保留了啤酒的各种特点,不管是从感官角度还是从营养角度来说,满足了消费者对现代产品的要求,枣啤酒的问世填补了国内啤酒行业的空白,是啤酒行业技术发展延续和创新。
附图说明
图1是本发明枣啤酒的工艺流程图。
具体实施方式
下面结合实施例对本发明枣啤酒生产工艺作更详尽的说明。
图1是本发明枣啤酒生产工艺的工艺流程图。
包括:麦芽处理工序为:麦芽→过筛→粉碎→蛋白质分解;
大米处理工序为:大米→过筛→粉碎→糊化;
金丝小枣预处理工序为:金丝小枣→拣选→漂汤→负压浸提→酶解→枣汁;
其它工序为:糖化→过滤→麦汁预加热→煮沸→回旋分离→麦汁冷却→冷麦汁→发酵→待滤酒→硅藻土过滤→精滤→清酒→包装;
其中:预处理后的麦芽与大米混合后进入糖化工序;
预处理后的枣汁在麦汁预加热工序加入,加入比例为40%;
啤酒酵母在发酵工序加入;
负压提浸工序控制85℃~95℃保持5~6小时;
酶解工序在酶解罐进行,加入果胶酶、淀粉酶控制50℃保持2小时;
煮沸工序在煮沸锅进行,煮沸强度≥8%;
回旋分离在回旋沉淀槽进行;
发酵工序在发酵罐进行;
硅藻土过滤在硅藻土过滤机进行;
精滤在精滤机进行。

Claims (1)

1.一种枣啤酒生产工艺,包括啤酒生产工艺的前道工序,其特征在于:所述工艺包括:金丝小枣预处理工序,提出枣汁;枣汁与经过糖化的麦汁混合打入煮沸锅煮沸定型;打入漩涡沉淀槽沉淀分离;经薄板换热系统打入发酵罐添加啤酒酵母纯种低温发酵;成熟后经板框式硅藻土过滤机、精滤机双重过滤;包装得到成品;所述金丝小枣预处理工序包括:拣选、除去烂枣及杂质;再经纯净水漂汤;进入负压浸提罐,控制85℃~95℃保持5~6小时;打入酶解罐加入果胶酶、淀粉酶控制50℃保持2小时;得到金丝小枣枣汁;所述枣汁的添加比例为40%;所述煮沸定型工序的煮沸强度≥8%;所述啤酒生产的前道工序包括:麦芽处理工序:过筛、粉碎、蛋白质分解;大米处理工序:过筛、粉碎、糊化;经处理的麦芽与大米混合糖化、过滤。
CN 200910249955 2009-12-07 2009-12-07 枣啤酒 Active CN101899371B (zh)

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102277247B (zh) * 2011-08-15 2013-05-15 陕西科技大学 一种发酵制备红枣啤酒的方法
CN107090380B (zh) * 2017-06-12 2020-04-07 洛阳师范学院 红枣啤酒及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1333328A (zh) * 2001-07-27 2002-01-30 陈为 沙棘啤酒
CN101392215A (zh) * 2007-09-19 2009-03-25 熊清锋 一种合欢花啤酒及其生产方法
CN101531958A (zh) * 2009-04-13 2009-09-16 大连工业大学 苹果啤酒及其酿造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1333328A (zh) * 2001-07-27 2002-01-30 陈为 沙棘啤酒
CN101392215A (zh) * 2007-09-19 2009-03-25 熊清锋 一种合欢花啤酒及其生产方法
CN101531958A (zh) * 2009-04-13 2009-09-16 大连工业大学 苹果啤酒及其酿造方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
吴素萍.酶法提取长枣汁工艺条件的探讨.《食品工业科技》.2008,(第9期),212-214. *
姚云游.冬枣醋饮品的研制.《中国酿造》.2005,(第5期),55-57. *
王志坚.10°淡爽型沙棘啤酒生产工艺.《酿酒科技》.2007,(第3期),84-86. *
管敦仪.啤酒工业手册.《啤酒工业手册》.轻工业出版社,1982,(第一版),395,400,409,633. *
赵金海,吴玉荣.养生枣啤的研制.《酿酒科技》.1993,(第6期),77-78. *

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