CN102051290A - Red jujube beer and brewing method thereof - Google Patents
Red jujube beer and brewing method thereof Download PDFInfo
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- CN102051290A CN102051290A CN2010105028518A CN201010502851A CN102051290A CN 102051290 A CN102051290 A CN 102051290A CN 2010105028518 A CN2010105028518 A CN 2010105028518A CN 201010502851 A CN201010502851 A CN 201010502851A CN 102051290 A CN102051290 A CN 102051290A
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Abstract
The invention relates to red jujube beer and a brewing method thereof, and belongs to the technical field of brewing. The red jujube beer is produced through the high-voltage pulse electric treatment of a mixture of red jujube fermentation liquor and base beer and other processes. Various types of yeast are fermented to produce a plurality of aromatic substances and unique flavor ingredients which have a positive effect to the overall flavor of the red jujube fermentation liquor, so that quality is improved. Through the addition of non-saccharomyces yeast and saccharomyces yeast during different stages of fermentation, multi-strain combined fermentation increases the variety and content of flavor substances in the red jujube bear, so that taste is improved and quality is enhanced. Due to the adoption of the high-voltage pulse treatment, the red jujube fermentation liquor and the base beer are fully blended, and bodies of the red jujube fermentation liquor and the base beer are coordinated. The red jujube beer is unique in style, rich and pure in fragrance, refreshing and cool in taste, has a fragrant coordinated body, and is representative.
Description
Technical field
The present invention relates to a kind of red date beer and brewing method thereof, belong to brewing technical field.
Background technology
Red date is the mature fruit of Rhamnaceae jujube, is one of distinctive fruit of China, in northern China very big cultivated area is arranged, and its cultivated area and output all account for the world more than 90%.Red date has high healthy nutritive value, is that collection medicine, food, benefit three big functions are the protective foods of one, is described as " woody grain, excellent tonic product ".Red date is one of four big life prolonging foods, and " kings of all kinds of fruits ", " live in vitamin pill " are arranged, the good reputation of " natural complex ", and among the people also have saying of " solar eclipse three jujubes, alive for evermore ".To this, in the agricultural book and medical book of ancient china, just had very succinct elaboration.Therefore, red date has exploitation prospect preferably.Beer is a kind ofly to be the low-alcoholic drink that main raw material is brewageed with Fructus Hordei Germinatus, barley, hops, water, and is nutritious, is loved by the people, and is one of alcoholic drink the most widely at present.Mostly be the ordinary beer that traditional technology is produced in the market greatly, not only nutrition but also to have the fruits beer of nourishing function less.Fruit wine industry fast development in recent years is that the red date fruit wine series products that raw material is made has kept distinctive nutritive value of red date and health care value with the red date, therefore more and more is subjected to people's favor.
Summary of the invention
The object of the invention is to provide a kind of red date beer and brewing method thereof.
Red date beer-brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
The preparation jujube juice;
Described preparation jujube juice method is: select the red date of complete, no canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 400～600w, and the treatment time is 5～10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After the microwave treatment, the water that adds 10～15 times of red date weight, the sodium bisulfite that adds red date weight 0.2%～0.3% is as colour protecting agent, 70～100 ℃ of lixiviate 2～3h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, the water that adds 5～8 times in jujube slurry, 60～80 ℃ of lixiviate 2～3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3～4, controlled temperature is at 40～50 ℃, and the prozyme of adding 0.01%～0.05% carries out enzymolysis, and enzymolysis time is 1.5～4h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1～1: 1.5; The enzymolysis after-filtration; Charge into the SO of 90～140mg/L
2, stir, 100 ℃ are carried out germicidal treatment 10～30min, get jujube juice;
Lixiviate red date draft relatively after conventional water extraction of table 1 and the microwave treatment of the present invention
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.0～3.5 | 250～300 | 5.0～6.0 |
| Microwave treatment after heat flooding | 4.5～6.5 | 300～400 | 6.5～7.0 |
Last table can be found out the red date reusable heat water retting extraction of the juice after microwave treatment, and the red date crushing juice rate obviously improves.
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 0.5%～1%, and the control leavening temperature is at 15～25 ℃, and fermentation time is 1～3d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 0.5%～1%, and the control leavening temperature is at 15～25 ℃, and 1～3d ferments; In fermentor tank, charge into SO
2, to concentration be 90～140mg/L, sterilization 10～30min inserts yeast saccharomyces cerevisiae again, inoculum size is 0.5%～1%, control leavening temperature be 18～22 ℃, the fermentation 2～5d; Filter, freezing treatment 5～15h under-10～-5 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 15～25 ℃ keeps 6～12h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 3～5 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10～25: 20～50, and former Fructus Hordei Germinatus concentration is 8～13 degree;
(3) red date beer preparation
Described red date beer preparation method is with above-mentioned red date fermentation liquid and the former wine of beer is mixed gets;
Specifically, the former wine of above-mentioned beer is squeezed in the clean container, 4～10 ℃ of controlled temperature are squeezed into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, and red date fermentation liquid weight is 0.5%～5% of the former wine weight of beer, both mix the back and feed high-voltage pulse, its strength of electric field is 5～15kv/cm, and umber of pulse is 2～5, and treatment temp is 4～20 ℃, treatment time is 20～30min, is cooled to 0～10 ℃ then; Make that both fully merge, the wine body coordinates; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
The present invention also comprises the red date beer product of producing by above-mentioned brewing method.
The used grape wine Saccharomyces Cerevisiae in S of the present invention accharomyces cerevisiae, candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp. can select commercially available finished product for use or be used through after the enlarged culturing by test tube strains.
Described cultivation flow process is: test tube strains → slant tube → liquid tube → triangular flask cultivation → Ka Shi jar;
Used bacterium culture medium adopts malt extract medium: 5～11 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature;
Described spawn culture method is:
1. under the actication of culture stage aseptic condition test tube strains is inserted fresh slant tube and activate, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days treat to grow on the inclined-plane white lawn, promptly cultivate ripe;
2. the liquid culture stage is chosen a ring yeast thalline with inoculating needle from slant tube, inserts the liquid tube that the 10ml wort is housed, and shakes up, and 28～30 ℃ of heat insulating culture 24 hours are treated liquid level a large amount of CO of emerging
2Promptly cultivate ripe;
3. the triangular flask cultivation stage continues the access of the thalline in liquid tube triangular flask to cultivate with under the condition, enters the fastening tank cultivation afterwards and makes distiller's yeast; Ka Shi jar substratum can use the distiller's yeast converted mash, so that yeast adapts to big production culture condition gradually.
The present invention adopts technologies such as microwave treatment to improve the red date crushing juice rate effectively.Used non-yeast saccharomyces cerevisiae candiyeast, Ke Leke yeast, spore debaryomyces hansenii and pichia spp ferment, these yeast are generally at the early ambulant of wine fermentation, can generate a lot of aromatoising substances and special flavor compound, the overall local flavor of red date fermentation liquid is produced positive influence, improve quality.These non-yeast saccharomyces cerevisiaes are to SO
2The responsive and general alcohol of anti-the height not, but can produce more acetate and ethyl acetate, so jujube wine fermentation process early and middle portion utilizes these yeast fermentations to produce fragrant, product ester,, add SO afterwards again with the increase flavour substances
2Carry out sterilization, the later-stage utilization yeast saccharomyces cerevisiae thoroughly ferments, and overall local flavor has been produced positive influence.The present invention is by inserting non-yeast saccharomyces cerevisiae and yeast saccharomyces cerevisiae at the fermentation different times, and many bacterial classifications combined ferment has increased the kind and the content of flavour substances in the jujube wine, has improved mouthfeel, has improved quality.The present invention adopts high-voltage pulse to handle, and makes that the former wine of red date fermentation liquid and beer fully merges, the wine body is coordinated.Gained red date beer product unique style of the present invention, the mellow coordination of wine body, aroma is strong pure, and clean taste is pleasant, has typicalness.
Table 2 red date beer Oranoleptic indicator
Table 3 red date beer flavoring substances content
Table 4 red date beer Analysis of Nutritional
Table 5 red date beer physical and chemical index
| Project | Index |
| Alcoholic strength, V/V, % | 2.8～5.8 |
| CO 2Content, m/m, % | 0.45～0.50 |
| Total acid (with citrometer), % | 1.5～2.5 |
| Holding property of foam bubble, s | ≥210 |
| Di-acetyl, mg/L | 0.05～0.1 |
| Turbidity, EBC | ≤0.8 |
Embodiment
The present invention is further described for following examples:
Embodiment 1
Red date beer-brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select the red date of complete, no canker insect pest, rinse well, drain with water purification; Carry out microwave treatment, microwave power is 400w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After the microwave treatment, add the water of 10 times of red date weight, the sodium bisulfite that adds red date weight 0.3% is as colour protecting agent, 70 ℃ of lixiviate 3h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, adds the water of 5 times in jujube slurry, 80 ℃ of lixiviate 2h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3, controlled temperature is at 40 ℃, and the prozyme of adding 0.01% carries out enzymolysis, and enzymolysis time is 4h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1; The enzymolysis after-filtration; Charge into the SO of 90mg/L
2, stir, 100 ℃ are carried out germicidal treatment 30min, get jujube juice;
Lixiviate red date draft relatively after conventional water extraction and the microwave treatment of the present invention
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.0 | 250 | 5.0 |
| Microwave treatment after heat flooding | 6.5 | 300 | 6.5 |
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 0.5%, and the control leavening temperature is at 25 ℃, and fermentation time is 3d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 1%, and the control leavening temperature is at 15 ℃, and 3d ferments; In fermentor tank, charge into SO
2, to concentration be 90mg/L, sterilization 30min inserts yeast saccharomyces cerevisiae again, inoculum size is 1%, control leavening temperature be 18 ℃, the fermentation 5d; Filter, freezing treatment 15h under-5 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 25 ℃ keeps 6h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 3 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10: 20, and former Fructus Hordei Germinatus concentration is 8 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in the clean container, 4 ℃ of controlled temperature, squeeze into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, red date fermentation liquid weight is 5% of the former wine weight of beer, and both mix the back and feed the high-voltage pulse electricity, and its strength of electric field is 5kv/cm, umber of pulse is 5, treatment temp is 20 ℃, and the treatment time is 20min, is cooled to 0 ℃ then; Make that both fully merge, the wine body coordinates; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
Red date beer flavoring substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 3.2 |
| CO 2Content, m/m, % | 0.46 |
| Total acid (with citrometer), % | 1.8 |
| Holding property of foam bubble, s | 260 |
| Di-acetyl, mg/L | 0.06 |
| Turbidity, EBC | 0.6 |
Embodiment 2
Red date beer-brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select the red date of complete, no canker insect pest, rinse well, drain with water purification; Carry out microwave treatment, microwave power is 600w, and the treatment time is 5min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After the microwave treatment, the water that adds 15 times of red date weight, the sodium bisulfite that adds red date weight 0.2% is as colour protecting agent, 100 ℃ of lixiviate 2h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, the water that adds 8 times in jujube slurry, 60 ℃ of lixiviate 3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 4, controlled temperature is at 50 ℃, and the prozyme of adding 0.05% carries out enzymolysis, and enzymolysis time is 1.5h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1.5; The enzymolysis after-filtration; Charge into the SO of 140mg/L
2, stir, 100 ℃ are carried out germicidal treatment 10min, get jujube juice;
Lixiviate red date draft relatively after conventional water extraction and the microwave treatment of the present invention
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.5 | 300 | 6.0 |
| Microwave treatment after heat flooding | 4.5 | 400 | 7.0 |
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 1%, and the control leavening temperature is at 15 ℃, and fermentation time is 1d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 0.5%, and the control leavening temperature is at 25 ℃, and 1d ferments; In fermentor tank, charge into SO
2, to concentration be 140mg/L, sterilization 10min inserts yeast saccharomyces cerevisiae again, inoculum size is 0.5%, control leavening temperature be 22 ℃, the fermentation 2d; Filter, freezing treatment 5h under-10 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 15 ℃ keeps 12h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 5 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 25: 50, and former Fructus Hordei Germinatus concentration is 13 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in the clean container, 10 ℃ of controlled temperature, squeeze into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, red date fermentation liquid weight is 0.5% of the former wine weight of beer, and both mix the back and feed the high-voltage pulse electricity, and its strength of electric field is 15kv/cm, umber of pulse is 2, treatment temp is 4 ℃, and the treatment time is 30min, is cooled to 10 ℃ then; Make that both fully merge, the wine body coordinates; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
Red date beer flavoring substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 4.2 |
| CO 2Content, m/m, % | 0.46 |
| Total acid (with citrometer), % | 2.1 |
| Holding property of foam bubble, s | 250 |
| Di-acetyl, mg/L | 0.08 |
| Turbidity, EBC | 0.7 |
Embodiment 3
Red date beer-brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select the red date of complete, no canker insect pest, rinse well, drain with water purification; Carry out microwave treatment, microwave power is 500w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After the microwave treatment, the water that adds 12 times of red date weight, the sodium bisulfite that adds red date weight 0.25% is as colour protecting agent, 85 ℃ of lixiviate 2.5h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, the water that adds 6 times in jujube slurry, 80 ℃ of lixiviate 3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3.5, controlled temperature is at 45 ℃, and the prozyme of adding 0.03% carries out enzymolysis, and enzymolysis time is 3h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1.2; The enzymolysis after-filtration; Charge into the SO of 110mg/L
2, stir, 100 ℃ are carried out germicidal treatment 20min, get jujube juice;
Lixiviate red date draft relatively after conventional water extraction and the microwave treatment of the present invention
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.2 | 260 | 5.2 |
| Microwave treatment after heat flooding | 5.5 | 380 | 6.8 |
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 0.6%, and the control leavening temperature is at 22 ℃, and fermentation time is 3d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 0.8%, and the control leavening temperature is at 18 ℃, and 2d ferments; In fermentor tank, charge into SO
2, to concentration be 110mg/L, sterilization 20min inserts yeast saccharomyces cerevisiae again, inoculum size is 1%, control leavening temperature be 20 ℃, the fermentation 5d; Filter, freezing treatment 12h under-10 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 25 ℃ keeps 10h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 5 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 20: 40, and former Fructus Hordei Germinatus concentration is 10 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in the clean container, 6 ℃ of controlled temperature, squeeze into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, red date fermentation liquid weight is 4.5% of the former wine weight of beer, and both mix the back and feed the high-voltage pulse electricity, and its strength of electric field is 10kv/cm, umber of pulse is 3, treatment temp is 18 ℃, and the treatment time is 30min, is cooled to 4 ℃ then; Make that both fully merge, the wine body coordinates; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
Red date beer flavoring substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 5.2 |
| CO 2Content, m/m, % | 0.48 |
| Total acid (with citrometer), % | 2.4 |
| Holding property of foam bubble, s | 260 |
| Di-acetyl, mg/L | 0.08 |
| Turbidity, EBC | 0.4 |
Claims (6)
1. red date beer-brewing method is characterized in that method is as follows:
(1) red date fermentation liquid preparation:
Make jujube juice;
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 0.5%～1%, and the control leavening temperature is at 15～25 ℃, and fermentation time is 1～3d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 0.5%～1%, and the control leavening temperature is at 15～25 ℃, and 1～3d ferments; In fermentor tank, charge into SO
2, to concentration be 90～140mg/L, sterilization 10～30min inserts yeast saccharomyces cerevisiae again, inoculum size is 0.5%～1%, control leavening temperature be 18～22 ℃, the fermentation 2～5d; Filter, freezing treatment 5～15h under-10～-5 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 15～25 ℃ keeps 6～12h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 3～5 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
(3) red date beer preparation
Above-mentioned red date fermentation liquid and the former wine of beer is mixed.
2. according to the described red date beer-brewing method of claim 1, it is characterized in that described jujube juice preparation method is:
Select the red date of complete, no canker insect pest, rinse well, drain with water purification; Carry out microwave treatment, microwave power is 400～600w, and the treatment time is 5～10min; After the microwave treatment, the water that adds 10～15 times of red date weight, the sodium bisulfite that adds red date weight 0.2%～0.3% is as colour protecting agent, 70～100 ℃ of lixiviate 2～3h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, the water that adds 5～8 times in jujube slurry, 60～80 ℃ of lixiviate 2～3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3～4, controlled temperature is at 40～50 ℃, and the prozyme of adding 0.01%～0.05% carries out enzymolysis, and enzymolysis time is 1.5～4h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1～1: 1.5; The enzymolysis after-filtration; Charge into the SO of 90～140mg/L
2, stir, 100 ℃ are carried out germicidal treatment 10～30min, make jujube juice.
3. according to the described red date beer-brewing method of claim 1, it is characterized in that the former method for preparing medicated wine of described beer is:
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10～25: 20～50, and former Fructus Hordei Germinatus concentration is 8～13 degree.
4. according to the described red date beer-brewing method of claim 1, it is characterized in that described red date beer preparation method is:
The former wine of beer is squeezed in the clean container, 4～10 ℃ of controlled temperature, squeeze into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, red date fermentation liquid weight is 0.5%～5% of the former wine weight of beer, and both mix the back and feed the high-voltage pulse electricity, and its strength of electric field is 5～15kv/cm, umber of pulse is 2～5, treatment temp is 4～20 ℃, and the treatment time is 20～30min, is cooled to 0～10 ℃ then; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
5. according to the described red date beer-brewing method of claim 1, it is characterized in that method is as follows:
(1) red date fermentation liquid preparation:
Select the red date of complete, no canker insect pest, rinse well, drain with water purification; Carry out microwave treatment, microwave power is 400w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After the microwave treatment, add the water of 10 times of red date weight, the sodium bisulfite that adds red date weight 0.3% is as colour protecting agent, 70 ℃ of lixiviate 3h, filter to get filtrate a and jujube slag, jujube nuclear is removed in the making beating of gained jujube slag, adds the water of 5 times in jujube slurry, 80 ℃ of lixiviate 2h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3, controlled temperature is at 40 ℃, and the prozyme of adding 0.01% carries out enzymolysis, and enzymolysis time is 4h; Described prozyme is a α-Dian Fenmei: the mixture of polygalacturonase=1: 1; The enzymolysis after-filtration; Charge into the SO of 90mg/L
2, stir, 100 ℃ are carried out germicidal treatment 30min, get jujube juice;
It is grape wine Saccharomyces Cerevisiae in S accharomyces cerevisiae that described red date fermentation liquid prepares used yeast saccharomyces cerevisiae, and used non-yeast saccharomyces cerevisiae is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, insert candiyeast and Ke Leke yeast, inoculum size is 0.5%, and the control leavening temperature is at 25 ℃, and fermentation time is 3d; Insert spore debaryomyces hansenii and pichia spp then, inoculum size is 1%, and the control leavening temperature is at 15 ℃, and 3d ferments; In fermentor tank, charge into SO
2, to concentration be 90mg/L, sterilization 30min inserts yeast saccharomyces cerevisiae again, inoculum size is 1%, control leavening temperature be 18 ℃, the fermentation 5d; Filter, freezing treatment 15h under-5 ℃ of conditions filters by diatomite filter then, filtrate is warming up to 25 ℃ keeps 6h, filters by diatomite filter again; Obtain filtrate continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 3 times, at last highly clarifying red date fermentation liquid;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10: 20, and former Fructus Hordei Germinatus concentration is 8 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in the clean container, 4 ℃ of controlled temperature, squeeze into above-mentioned red date fermentation liquid lentamente with the volume pump linearity simultaneously, red date fermentation liquid weight is 5% of the former wine weight of beer, and both mix the back and feed the high-voltage pulse electricity, and its strength of electric field is 5kv/cm, umber of pulse is 5, treatment temp is 20 ℃, and the treatment time is 20min, is cooled to 0 ℃ then; Make that both fully merge, the wine body coordinates; With diatomite filter coarse filtration, the smart filter of cardboard filter machine, all use CO during filtration then
2Back pressure; Can, sterilization make finished product.
6. a red date beer is characterized in that, makes according to claim 1～5 either party method.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103781896A (en) * | 2011-09-02 | 2014-05-07 | 科.汉森有限公司 | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
| CN105283536A (en) * | 2013-06-18 | 2016-01-27 | 安海斯-布希英博股份有限公司 | Method for preparing a fermented beverage and beverage thus produced |
| JP2016111971A (en) * | 2014-12-16 | 2016-06-23 | 麒麟麦酒株式会社 | Low alcoholic drink having full-bodied feeling |
| CN110408490A (en) * | 2019-08-13 | 2019-11-05 | 深圳市杰安德国酒业有限公司 | A kind of heat-clearing health-care beer and preparation method thereof |
| CN111394214A (en) * | 2020-03-31 | 2020-07-10 | 浙江工商大学 | Yellow wine production process by sequential fermentation of ester-flavor yeast and yellow wine yeast |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1616633A (en) * | 2003-11-12 | 2005-05-18 | 河南蓝牌集团商丘啤酒有限公司 | Red date beer and its preparing method |
| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
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2010
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1616633A (en) * | 2003-11-12 | 2005-05-18 | 河南蓝牌集团商丘啤酒有限公司 | Red date beer and its preparing method |
| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
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| 许牡丹: "红枣酒香气成分的研究进展", 《食品工业科技》 * |
| 赵祥杰等: "果酒酵母选育研究进展", 《酿酒》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103781896A (en) * | 2011-09-02 | 2014-05-07 | 科.汉森有限公司 | Enhancement of beer flavor by a combination of pichia yeast and different hop varieties |
| CN105283536A (en) * | 2013-06-18 | 2016-01-27 | 安海斯-布希英博股份有限公司 | Method for preparing a fermented beverage and beverage thus produced |
| JP2016111971A (en) * | 2014-12-16 | 2016-06-23 | 麒麟麦酒株式会社 | Low alcoholic drink having full-bodied feeling |
| CN110408490A (en) * | 2019-08-13 | 2019-11-05 | 深圳市杰安德国酒业有限公司 | A kind of heat-clearing health-care beer and preparation method thereof |
| CN111394214A (en) * | 2020-03-31 | 2020-07-10 | 浙江工商大学 | Yellow wine production process by sequential fermentation of ester-flavor yeast and yellow wine yeast |
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| Publication number | Publication date |
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| CN102051290B (en) | 2013-06-12 |
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