CN1029742C - Method for producing gynostemium pentaphylla beer - Google Patents

Abstract

The present invention belongs to a beer brewing method which uses malt with high quality, rice, hop, gypenoside solution and brewing water to make beer through the stepsof saccharification, pasting, filtration, boiling, cooling, fermentation, etc. Beer added with proper quantity of gypenoside before fermentation has shallow color, soft tastes and strong taste strength, and meanwhile, because gynostemma pentaphylla contains the same saponin ingredients as ginseng, the beer has the functions of reinforcing the phylactic power of a human body, resisting fatigue, losing weight, promoting the metabolism of a human body, etc., and is an ideal nourishing type health beer.

Description

Method for producing gynostemium pentaphylla beer

What the present invention relates to is the brewing method of beer.

Gynostemma pentaphylla is a Curcurbitaceae, belongs to the herbaceous perennial vine plant.13 kinds of the total gynostemma pentaphylla in the whole world, China produces 11 kinds, wherein seven kinds peculiar by China, account for whole total 53.8%.The distribution of this platymiscium and graduation center are on the south China the Changjiang river, the south, Shaanxi Province has a moderate climate, rainfall is abundant, it is the optimum growh district of gynostemma pentaphylla, gynostemma pentaphylla not only standing stock is big, quality might as well, prove after testing and contain more than 50 kind of saponin in this plant, wherein six kinds identical with ginsenoside, and content is more than three times of Radix Ginseng, this is the plant that unique genseng of finding up to now contains ginsenoside outward, this discovery has caused the common concern of international academic community, and gynostemma pentaphylla is also listed in treat development project in the Spark Program first place by China.Some food of China recent years are as gynostemma pentaphylla tea, strand aquamaine, and laughable health wine etc. has all added the gynostemma pentaphylla composition, but gynostemma pentaphylla beer comes out so far.

The objective of the invention is earlier total gypenosides to be extracted,, then an amount of total gypenosides is strengthened among beer, make a kind of health beer, satisfy consumers in general's demand through purifying and purity detecting.

The present invention can reach by following process:

After selected Fructus Hordei Germinatus and rice are pulverized, enter brew kettle and adjunce copper respectively, through falling wine with dregs, and wine with dregs carries out saccharification, utilize the hydrolytic action of the enzyme that Fructus Hordei Germinatus itself contained, insoluble polymer substance, starch, protein etc. become the solubility lower-molecular substance, promptly generate maltose, dextrin, amino acid etc. after filtration, leach limpid wheat juice, boil again and add hops, become certain density hot wheat juice, through the cooling of thin plate water cooler, add the gypenosides solution that has prepared when wheat juice cools to 10 ± 0.5 ℃ more then, add yeast slurry and enter fermentation cylinder for fermentation, naturally be warming up to 12 ℃ and kept about 5 days, to pol be 4.0～5.0BX, begin cooling, be cooled to 8 ℃ of sealed cans, tank pressure is 8 * 10 ⁴Handkerchief, 8 ℃ keep carrying out in 5 days the di-acetyl reduction, reduce to 3 ℃ of .3 ℃ of chillings then and reduce to-1 ℃, and-1 ℃ kept 48 hours.Can filter, the pure mellow wine after the filtration through can, sterilization, labelling is the finished product gynostemma pentaphylla beer.

The extracting method of total gypenosides is: select the chopping of high-quality longstipe gynostemma herb, soak, decoct, filter, refrigerate, refilter, adding concentration is 95% industrial alcohol after concentrating, leave standstill, filtration, decompression filtrate recycling ethanol, rare paste, water-soluble evaporate to dryness, add dissolve with methanol, filtration, add 4 times of ether and stir evenly, placed 3 hours, go ether dry that solids is a total gypenosides.

Total gypenosides optimum addition is in per 100 milliliters of beer 0.8～1.3 milligram.

To produce 1000 kilogram of 10 gynostemma pentaphylla beer is that example describes the embodiment of the invention in detail:

1) gypenoside extracting method:

Get 110 gram longstipe gynostemma herbs, chopping adds 700 milliliters of left and right sides water logging bubbles 2 hours, decocted 1.5 hours, filter, filtrate refrigeration refiltered in 2 hours,, filtrate is concentrated into 1.2 Baumes, add industrial alcohol (95%) and reach 80% to containing the alcohol amount, left standstill 2 hours, filter, decompression filtrate recycling ethanol gets rare paste (not having the alcohol flavor) and gets final product, and will add dissolve with methanol then behind the water-soluble evaporate to dryness of rare paste and filter, adding four times of ether shakes up, place and outwelled ether in about 3 hours after under 80～100 ℃ dry 30 minutes, promptly get 10 gram left and right sides solid total gypenosidess, grind into powder, accurately take by weighing 10 grams, 10 gram gypenosides are mixed with a small amount of wheat juice at the magma jar, under the effect of agitator, it is fully dissolved, become gypenoside liquid, 10 gram solid gypenoside liquid add 100 milliliters of wheat juice.

2) produce 1000 kilogram of 10 gynostemma pentaphylla beer production process:

106 kilograms of selected Fructus Hordei Germinatus weighings are after crushed put into brew kettle and are utilized 50 ℃ of warm water immersions, add 380 liters in water in the pot, 50.5 milliliters of lactic acid, and 80.8 milliliters in formaldehyde, gypsum 32.82 grams are 50 ℃ of insulations down.

In adjunce copper, add 200 liters of 50 ℃ of water earlier, add 45 kilograms again and pulverize rice (it is thin more good more to pulverize), 25.25 milliliters of lactic acid, gypsum 17.67 grams, in brew kettle, squeeze into 28.85 liters of Fructus Hordei Germinatus slips again, begin then to heat up, made kettle temperature rise to 70 ℃ through 10 minutes, be incubated 20 minutes, be warming up to 100 ℃ again, be incubated 30 minutes, this slip is squeezed into brew kettle, mixing the back slip is about 68 ℃, be incubated 40 minutes, and the slip that takes a morsel is put in the drop dish with iodine liquid and checked the saccharification completeness to treat reflux and filter after the nondiscoloration, No.1 wheat juice is pumped into boiling pot, wash after No.1 wort filtration is intact poor, wash for the first time poor with 252 liters in 78 ℃ of water, for adjusting acidity adds 32.82 milliliters of lactic acid; Washing for the second time is pickled with grains or in wine adds 27.77 milliliters of lactic acid with 215 liters in 75 ℃ of water; Use 152 liters in 75 ℃ of water for the third time, add 20.20 milliliters of lactic acid, to wash poor water and pump into boiling pot, begin to boil, divide in the pot and add hops three times, be big the evaporation when beginning for the first time, add 114 gram hops, boiled back 45 minutes, add 656 gram hops again, for the third time for handing over wine to add 328 gram hops in preceding 10 minutes, boil after 85 minutes and measure pol, get the hot wheat juice of 10BX, it is precipitated 30 minutes in precipitation is poor after, be cooled to 10 ℃ with the thin plate water cooler, the solution that will contain 10 gram gypenosides pumps into fermentor tank, adds yeast with yeast pitching apparatus again, and addition is 5.5 liters of/ton wheat juice, at last wheat juice being pumped into fermentor tank ferments, 10 ℃ of wheat juice are warming up to 12 ℃ naturally and kept about 5 days, and pol is 4.0～4.2BX, and temperature is reduced to 8 ℃ in 36 hours jars, be incubated 24 hours again, the discharging condensation product reclaims yeast, sealed cans after 5 days to diacetyl content＜0.15 mg/litre, be cooled to 3 ℃ of .3 ℃ of chillings again through 72 hours and be cooled to-1 ℃ (The faster the better),-1 ℃ keeps can filtering in 48 hours, and the pure mellow wine after the filtration is through can, sterilization, decals is the finished product gynostemma pentaphylla beer.

Claims (1)

1, a kind of method of making gynostemma pentaphylla beer is characterized in that:

1.. the making method of gynostemma pentaphylla beer is:

Selected Fructus Hordei Germinatus and rice enter brew kettle and adjunce copper respectively after pulverizing, after wine with dregs and wine with dregs carry out saccharification, filter, leach limpid wheat juice, through boiling again and adding hops, become certain density hot wheat meter, cooling then, be cooled to adding has prepared after 10 ± 0.5 ℃ total gypenoside and yeast, enter fermentation cylinder for fermentation; Naturally be warming up to 12 ℃, pol reduced to begin cooling behind the 4-5BX, be cooled to 8 ℃ of sealed cans, tank pressure is 8 * 10 ⁴Handkerchief, 8 ℃ keep carrying out in 5 days the di-acetyl reduction, be cooled to 3 ℃ then after, chilling is reduced to-1 ℃, and keeps can filtering in 48 hours; Pure mellow wine after the filtration is finished product gynostemma pentaphylla beer through can, sterilization;

2.. total gypenoside operation before fermentation adds, and suitable addition is to add the 0.8-1.3 milligram in per 100 milliliters of beer;

3.. the preparation method of total gypenoside is:

Select for use the blue chopping of high-quality strand glue soak, decoct, filter, refrigerate, refilter concentrated; Add ethanol and leave standstill, after the filtration, decompression recycling ethanol adds dissolve with methanol again behind the water-soluble evaporate to dryness, filters, and adding diethyl ether stirs evenly, and removes ether again; Dry gained solids is total gypenoside.