CN1019314B

CN1019314B - Chrysanthemum beer and manufacturing process thereof

Info

Publication number: CN1019314B
Application number: CN 87106796
Authority: CN
Inventors: 董剑秋
Original assignee: BOHAI BREWERY TIANJIN CITY
Current assignee: BOHAI BREWERY TIANJIN CITY
Priority date: 1987-10-09
Filing date: 1987-10-09
Publication date: 1992-12-02
Also published as: CN1032361A

Abstract

Chrysanthemum beer and manufacturing process thereof the present invention relates to beer additive and also relate to manufacturing process.Chrysanthemum beer is the beer that contains the chrysanthemum composition, and its preparation technology is as follows: in the process of making by traditional beer, add dry chrysanthemum boiling altogether of converted mash and hops after 50～150 minutes and also boiled altogether 10 minutes.Then wine is made in fermentation routinely; Perhaps during fermentation chrysanthemum is carried and soaked thing adding wort system wine; Perhaps chrysanthemum is carried and soaked thing and add in the general beer make.The chrysanthemum add-on is that every hectolitre wort adds 20～200 gram dry chrysanthemums, and this beer is pleasant to the palate, has the effect that heat-clearing is driven away summer heat.

Description

Chrysanthemum beer and manufacturing process thereof

The present invention relates to beer additive, also relate to the manufacturing process of beer.

At present, because the manufacturing process of beer and additive (composition) is different, beer various in style, its taste and effect also respectively have its characteristic, and it is short long to be difficult to comment.But, still be shown with so far a kind of for China people find pleasure in drink with the beer of chrysanthemum as additive.

The present invention's purpose is: to society provide a kind of have refrigerantly quench the thirst, chrysanthemum beer and manufacturing process thereof that administration's effect is gone in heat-clearing.

The present invention realizes above-mentioned purpose like this: well-known, chrysanthemum is a kind of edible flowers, the custom that the useful for a long time boiling water of China people is used towards chrysanthemum flower beverage, chrysanthemum " tea " is the delicate fragrance aftertaste sweetness that overflows not only, have refrigerantly quench the thirst, the effect of affixing one's name to is gone in heat-clearing, and contains the nutrition that amino acid, vitamin A, vitamins B etc. are of value to HUMAN HEALTH.Chrysanthemum beer of the present invention is with the additive (composition) of chrysanthemum as beer.

The manufacturing process of this beer is as follows:

The beer raw material that with Fructus Hordei Germinatus is major ingredient (its content is 50～100%), cook method, cook method for three times, once cook method or infusion mashing etc. and make converted mash with the secondary of knowing altogether, after leaching fermented glutinour rice, ratio by 80～180 gram hops/100 liter worts adds converted mash to hops, boils 60～150 minutes, and it is poor to remove hops, make wort, treat that it is cooled to 4～22 ℃, change fermentation over to, its processing condition are as follows

The above-mentioned wort that is cooled to 4～22 ℃ is moved into fermentation vat, adding volume under logical oxygen condition is the fermented yeast liquid of wort volume 0.2～0.8%, leavening temperature and time depend on that institute adds yeast: on add during fermented yeast, want earlier wort to be cooled to 14～22 ℃, adding the yeast liquid measure is 0.2～0.7% of wort volume, the highest leavening temperature is 25 ℃, and fermentation time is 4～10 days; When adding lower fermentating yeast, earlier wort is cooled to 5～8 ℃, adding the yeast liquid measure is 0.5～0.8% of wort volume, the highest leavening temperature is 13 ℃, about 5～10 days of time, after prior fermentation finishes, change wort over to fermentor tank, remain on 0.4～1.2kg/cm for-1～3 ℃, pressure carbon dioxide in temperature ²Condition bottom fermentation 20～120 days (relevant with method and temperature condition because of fermentation time, traditional method takes time longer, but the product features good taste; The fermentation time of one pot process can shorten greatly, but the product taste is relatively poor), treat that fermentation ends, separate and remove yeast, beer.

Embodiment and effect:

1. under above-mentioned processing condition, use the system liquor raw material of forming by 700 kilograms of auxiliary materials of 3200 kilograms of worts, the hop product that adds 7.8～27.6 kilograms of hops or be equivalent to this amount prepares pale malt juice, wort was boiled 60～150 minutes, boiled again 10 minutes after adding 3.9～39 kilograms of dry chrysanthemums, divide leave away chrysanthemum and brewer's grains, with traditional method fermentation, the primary fermentation temperature is 4.8～11 ℃, and the time is 6～8 days; The secondary fermentation temperature is-1～3 ℃, and the time is 20～120 days, and pressure carbon dioxide is 0.4～1.2kg/cm ², at last after filtration chrysanthemum beer.Chrysanthemum has the loss of part volatilization composition when boiling, fragrance descends to some extent, but better economic benefit.Practice confirms that the add-on of hops is that/100 liters of worts of 40～130 grams are suitable, and the chrysanthemum add-on is that 20～200 gram dry chrysanthemum/100 liter worts are suitable.

2. press the ratio of 40～130 gram hops/100 liter worts, get pale malt juice with above-mentioned traditional law system, move into fermentation vat after being cooled to 6～8 ℃, 4.5～11 ℃ of fermentations, during fermentation chrysanthemum is proposed immersion liquid and added fermentation vat, add-on also is equivalent to: 20～200 gram dry chrysanthemum/100 liter worts, fermentation condition filters at last, packs as above-mentioned.The fragrance of this beer is better than the chrysanthemum wine of embodiment 1.

3. by above-mentioned processing condition,, by fermentation, make beer, add the chrysanthemums that are equivalent to 20～200 gram dry chrysanthemum/100 liter worts at last and carry and soak thing with system liquor raw material and hops, chrysanthemum beer.This beer aromatic flavour has higher quality.

The used chrysanthemum of beer of the present invention is milli chrysanthemum, Hang Ju, removes chrysanthemum, cherishes edible chrysanthemums such as chrysanthemum, tribute chrysanthemum.The immersion liquid of carrying of chrysanthemum is preparation like this:

1. be the water logging bubble with dry chrysanthemum, the chrysanthemum composition is fully leached, will contain the aqueous solution underpressure distillation of chrysanthemum composition then, make spissated chrysanthemum and propose immersion liquid.

2. dry chrysanthemum is soaked in water, feeds water vapor, the chrysanthemum composition is distillated, and collect it (steam distillation).

3. dry chrysanthemum is soaked with organic solvent (as: ethanol, liquid carbon dioxide etc.), makes the abundant stripping of chrysanthemum composition, isolate remaining dried flower after, decompression distillates organic solvent again, chrysanthemum carry and soak thing.

If use with the immiscible organic solvent of water carry soak after, the aqua that contains the chrysanthemum composition is made in the water extraction.Be underpressure distillation perhaps, make purer Flos Chrysanthemi extract it.

Claims

1, a kind of processing method that adopts ordinary beer raw material, hops and chrysanthemum to make chrysanthemum beer, be characterised in that boiling 60-150 altogether in the converted mash hopping divides kind of back to add the dry chrysanthemum that is equivalent to per hundred kilograms of wort 20-200 grams, perhaps during fermentation in wort, add the chrysanthemum that is equivalent to every liter of wort 20-200 gram dry chrysanthemum and carry and soak thing.

2, according to the processing method of claim 1, wherein said chrysanthemum carries that to soak thing be to make with any method of example down:

1) dry chrysanthemum directly is soaked in water, will contains the aqueous solution underpressure distillation of chrysanthemum composition then, make spissated chrysanthemum extract liquid;

2) dry chrysanthemum is soaked in water, feeds water vapor then and chrysanthemum is become fractionate out and collect it;

3) dry chrysanthemum is soaked with organic solvent, make the abundant stripping of chrysanthemum composition, discard chrysanthemum slag and underpressure distillation then.

3, according to the processing method of claim 1, wherein the interpolation ratio of said hops is that every hectolitre wort adds the 40-130 gram.