CN103087862A - Alcohol-taste fermented beverage and preparation method thereof - Google Patents
Alcohol-taste fermented beverage and preparation method thereof Download PDFInfo
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- CN103087862A CN103087862A CN2013100428452A CN201310042845A CN103087862A CN 103087862 A CN103087862 A CN 103087862A CN 2013100428452 A CN2013100428452 A CN 2013100428452A CN 201310042845 A CN201310042845 A CN 201310042845A CN 103087862 A CN103087862 A CN 103087862A
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Abstract
The invention relates to the field of beverage processing, and especially discloses an alcohol-taste fermented beverage and a preparation method thereof. According to the alcohol-taste fermented beverage, rice and malt are adopted as raw materials. The beverage is characterized in that: rice and malt are mixed and crushed; hops are added, such that rice and malt juice is obtained; arrowroot flour is added; fermentation is carried out by using yeast and with a modern biological fermentation technology; precipitation, filtration, dilution, clarification, filling, and sterilization are carried out, such that the beverage is prepared. The product provided by the invention comprises nutrients of common beers and 17 types of amino acids which are necessary for human bodies. Also, a unique medicinal value and health-care functions of alcohol-taste beverage are added. The beverage is also rich in various small-molecular bioactive components. The beverage has functions of cancer preventing, cancer inhibiting, aging inhibiting, blood pressure reducing, and human body immunity enhancing.
Description
(1) technical field
The present invention relates to the beverage processing field, particularly a kind of vinosity fermented drink and preparation method thereof.
(2) background technology
Spirits culture has its unique status as a kind of special form of culture in traditional Chinese culture, in the civilized history of several thousand, wine almost is penetrated into the every field in social life.But in modern society, when " spirits culture " and " drivings " mutually when " combination ", derive and " drink-driving ", " bitter pill " that it leads to, worth our profound reflection.Show according to the casualty invstigation of the World Health Organization, about 50 ~ 60% traffic accident with drive when intoxicated relevantly, drive when intoxicated and be listed in the lethal major cause of traffic accident.Approximately 1,200,000 people are dead because road traffic accident causes in the annual whole world, and 2000 ~ 5,000 ten thousand people are injured, and wherein a lot of people are disabled therefore and all the life.China every year, the harm of driving when intoxicated was startling, has become first " killer " of traffic accident because the traffic accident that causes of driving when intoxicated reaches tens thousand of.Along with closing on of China's " automotive society ", the accident that drinking drive behavior causes is more and more, and also increasing on the impact of society, alcohol is becoming more and more fierce and more cruel " road killer ".
Drink industry development in recent years is rapid, and the beverage assortment are various, and the development trend of drink product is developed to juice drinks, tea drink and nourishing drink, nutrient reinforce beverage, fermented drink by soda pop.Fermented drink has certain physiological function because it is nutritious, and unique flavor, is subject to increasing human consumer and likes, fermented drink is rare novel product in the market, has the very strong market competitiveness within one quite long from now on period.
Kudzuvine root starch, that is powder of Radix Puerariae.Has refrigerant lower fire, whetting the appetite, the diuresis effect such as relieve the effect of alcohol.The root of kudzu vine is as rare traditional Chinese medicine, in the existing long history of more than one thousand years of China.modern medicine and pharmacology studies show that: the root of kudzu vine contains abundant puerarin, this glucoside of Xun Gensu, soybean isoflavones, daidzein, the important biomolecule active substances useful to human body such as triterpene substance alkali, ten multiple amino acids and ten various trace elements that contain the human body needs, has nourishing, beauty care, delay senility, improve osteoporosis, cancer-resisting, remove rubbish in body, and improvement circulation, lowering blood-fat and reducing weight, regulate the plurality of health care functions such as blood pressure, especially it or successive dynasties are clearing heat and detoxicating, promote blood circulation and sober up, breathe out liver and protect the key medicine of kidney, these are at Shennong's Herbal, recipes for Saving Lives, Compendium of Material Medica is with " in tens documents and materials such as Chinese pharmacopoeia, clear and definite record is arranged.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, and a kind of vinosity fermented drink for preparing simple, safe healthcare and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
A kind of vinosity fermented drink, take rice and Fructus Hordei Germinatus as raw material, it is characterized in that: add hops to make the rice wort after rice and Fructus Hordei Germinatus are pulverized and mixed, then after adding kudzuvine root starch, utilize modern biofermentation technique, adopt yeast fermentation, be prepared from through sedimentation and filtration, dilution clarification, can sterilization.
The preparation method of vinosity fermented drink of the present invention comprises the steps:
(1) ratio of weight and number that will pulverize respectively is to add the water boiling after the rice of 30 ~ 35:65 ~ 70 and Fructus Hordei Germinatus mix, and then adds the saccharifying enzyme saccharification, then adds hops to boil to obtain the rice wort;
(2) after being mixed, the weight ratio of kudzuvine root starch and rice wort 85 ~ 90:10 ~ 15 is cooled to 6.5 ~ 8.0 ℃, inoculation accounts for the yeast of both mixed solution 0.5 ~ 0.7% volumes, carry out the Primary Fermentation of 9.5 ~ 12 days under 0 ~ 5 ℃, then carry out secondary fermentation, be that carbonating is gone with wine, then open fermentation, sealed cans after 2 ~ 3 days;
(3) the wine liquid precipitate after fermenting filters, and isolates yeast, to the sterilization of wine liquid, obtains pure mellow wine simultaneously;
(4) add de-oxygenised water and carbonic acid gas in pure mellow wine, dilution obtains product.
the vinosity fermented drink that the present invention utilizes modern biofermentation technique to make, the alcohol volume fraction is below 0.5%, it is to use for reference the traditional beer brewing materials, a kind of novel fermentation type beverage that special interpolation powder of Radix Puerariae is made by special methods, be rich in amino acid and multiple bioactive ingredients, delicate mouthfeel, nutritious, has anti-cancer, anticancer, anti-ageing, the effect of step-down and enhancing body immunity, basic local flavor is close to common traditional beer, has again certain characteristic, can allow people entertain in commercial affairs, kith and kin's party, when freely enjoying drink " wine " enjoyment when the good friend makes an appointment, the misgivings that there is no drunk driving.
More excellent scheme of the present invention is:
In step (1), after described Fructus Hordei Germinatus adds the water that accounts for its weight 10 ~ 15%, wet-milling is broken is the particle of 0.8 ~ 1.5mm size, it is the particle of 0.3 ~ 0.5mm that rice is pulverized, then both add in the water that accounts for mixture weight 65 ~ 75% after mixing, in 95 ~ 100 ℃ of lower boiling 10 ~ 15min, be cooled to again 60 ~ 65 ℃, add the saccharifying enzyme saccharification 70 ~ 110min that accounts for mixture weight 0.03 ~ 0.05%, add the hops that account for mixture weight 5 ~ 10% after saccharification, boil 30 ~ 45min under 0.06 ~ 0.08MPa, obtain the rice wort.
In step (2), under secondary fermentation after drinking the initial stage room temperature be 2.8 ~ 3.2 ℃, be down to 0 ~ 1 ℃ after 30 days.In fermenting process, the tank internal pressure is 0.1 ~ 0.2MPa, and before temperature, high rear low purpose is first to make the residual sugar fermentation, and clarification, can make the Winy beverage pure mellow wine subsequently.
In step (2), described yeast is the yeast that separation and Culture goes out to be pressed into the Chinese as seed give birth in tank, be that nutrient solution is pressed in the living tank of the Chinese with the rice wort after sterilization or pure mellow wine again, be incubated 10 ~ 13 ℃, the nutrient solution that will enter the fermentation most productive period after 48 hours is sent into the one-level tank that spreads cultivation, and sends into secondary after 24 hours and spreads cultivation and obtain after the tank breeding spreads cultivation.
In step (3), in wine liquid precipitate process, the tank internal pressure is 0.06 ~ 0.08MPa, Winy beverage is included enrich CO
2
In step (4), in pure mellow wine, the addition of carbonic acid gas is 0.45 ~ 0.55% of the long-pending content of overall product, and pure mellow wine and CO2 are fully associated.
Product of the present invention is except having the nutrition of general beer, 17 seed amino acids that contain needed by human body, pharmaceutical use and the nourishing function of Winy beverage uniqueness have been increased, also be rich in multiple small molecule bioactive composition, have simultaneously anti-cancer, anticancer, anti-ageing, step-down and strengthen the effect of body immunity, this product soft (namely lower than 0.5%) has been avoided the risk of drunk driving, the mouthfeel of not lost system beer of while, ideal, the health drink that domestic and international human consumer pursues, market potential is huge, and market outlook are wide.
(4) embodiment
Embodiment:
(1) preparation of rice wort
Choose quantitative Fructus Hordei Germinatus, remove wherein iron and impurity, and the Fructus Hordei Germinatus that will remove iron and impurity is temporary standby, during use, add the water that accounts for its weight 10 ~ 15% in Fructus Hordei Germinatus after, it is carried out the broken processing of wet-milling, after pulverizing, the size of Fructus Hordei Germinatus particle is 0.8 ~ 1.5mm, simultaneously, chooses quantitative rice, remove impurity wherein, and will go deimpurity rice temporary standby; Rice is carried out pulverization process, and after pulverizing, the size of rice pellets is 0.3 ~ 0.5mm; Add the Fructus Hordei Germinatus particle after pulverizing to stir in rice after pulverizing, until stir; The mixture of the Fructus Hordei Germinatus that stirs and rice is added carry out boiling in the water that accounts for its weight 65 ~ 75%, the temperature of boiling is 95 ~ 100 ℃, the time of boiling is 10 ~ 15 minutes, then be cooled to 60 ~ 65 ℃, add the saccharifying enzyme of the mixture weight 0.03 ~ 0.05% that accounts for cooling rear Fructus Hordei Germinatus and rice to carry out saccharification, saccharification time is 70 ~ 110 minutes again; After adding the hops that account for its weight 5 ~ 10% in Fructus Hordei Germinatus after saccharification and the mixture of rice, boiled 30 ~ 45 minutes under about 0.06 ~ 0.08MPa, can make the rice wort, the concentration of the rice wort that makes learns to be 11.7 ~ 12.3Bx by measurement;
Wherein, described Fructus Hordei Germinatus and rice weight ratio in use is 65 ~ 70:30 ~ 35.
(2) yeast adopts the traditional method preparation, and adopts the Chinese to give birth to tank enlargement method culturing yeast before the fermentor tank of forbidden zone.
The present invention has made further improvement to the cultivation of yeast on the basis of traditional method, its method is as follows:
Rice wort and fermented drink juice are sent into separately be heated to 90 ~ 110 ℃ in disinfection tank, then insulated sterilizing is cooled to 9 ~ 11 ℃; The yeast of preparation separation and Culture is pressed in the living tank of the Chinese as seed, again above-mentioned rice wort or fermented drink juice after sterilization is pressed in the living tank of the Chinese, 10 ~ 13 ℃ of maintenance product temperature, the nutrient solution that will enter the fermentation most productive period after 48 hours is sent into the one-level tank that spreads cultivation, and sends into secondary after 24 hours and spreads cultivation and send into fermentor tank after the tank breeding spreads cultivation again.
(3) fermentation of feed liquid in stainless cylinder of steel mainly is divided into two processes, is respectively Primary Fermentation process and secondary fermentation process.
1. Primary Fermentation process is the main phase of fermentation, is also the active phase of yeast.The fermentable sugar overwhelming majority in the rice wort is fermented during this period, and some main metabolites of yeast also produce within this phase.
After being mixed by the weight ratio of 10 ~ 15:85 ~ 90, kudzuvine root starch and rice wort be cooled to 6.5 ~ 8.0 ℃, inoculation accounts for the yeast of both mixed solution 0.5 ~ 0.65% volumes, rice wort take maltose as the master and the glucose that is transformed thereof are fermented, produce ethanol and CO
2, this is the main biochemical reaction of fermentation.
Direct method is generally adopted in the interpolation of yeast: in airtight yeast pitching apparatus with the yeast that reclaims in suitable ratio with pressurized air or be pumped in adding trough, suitably ventilated 5 ~ 10 minutes.
The addition of yeast: addition is pressed yeast the subsider juice percentage by volume of rice wort and the mixing of fermented drink juice is calculated, and is 0.5 ~ 0.65%, and after inoculation, cell concn is 800 ~ 1,200 ten thousand/ml.Inoculum size should use subsider juice concentration that algebraically, leavening temperature, rice wort and fermented drink juice mixes and addition means etc. suitably to regulate according to yeast freshness, rare denseness, yeast.If the subsider juice concentration that rice wort and fermented drink juice mix is high, yeast uses algebraically many, and inoculation temp and yeast concn are low, and inoculum size should be slightly large, otherwise few.The subsider juice concentration that 12Bx rice wort and fermented drink juice mix is at 12 ~ 15Bx inoculum of dry yeast 0.65 ~ 0.7%, and the subsider juice concentration that 12Bx rice wort and fermented drink juice mix is when 10 ~ 12Bx, and inoculum of dry yeast is 0.55 ~ 0.60%.
The Primary Fermentation of Winy beverage is divided into three phases:
Fs: inoculate after 15 ~ 20 hours, foam appears in the surrounding of tank, and to the centre expansion, until full liquid level, this is the beginning of fermentation; Foam progressive additive then, this stage kept 2.5 ~ 3 days, and every day, temperature rose 0.9 ~ 1 ℃, and 1Bx fell in average every 24 hours in pol.
Subordinate phase: be the animated period of fermentation, foam is abundant especially, can be up to 25 ~ 30cm, and in the subsider juice that mixes due to 12Bx rice wort and fermented drink juice, hops, resin etc. are oxidized, and foam gradually becomes brown color.In 5 ~ 7 days this stages, every day, hypoglycemic 0.5 ~ 1%.
Phase III: high bubble is after the phase, and Yeast proliferation stops, temperature begins to descend, and hypoglycemic speed is slack-off, and the foam color burn also progressively forms the bubble lid that is comprised of materials such as foam, protein and Polyphenol oxides, thickness 2 ~ 5cm.In 2 days this stages, every day, hypoglycemic 0.5 ~ 0.8%.When 12 ~ 15Bx was down to 3.8 ~ 4Bx, can go with wine entered secondary fermentation.
In the process of Primary Fermentation, the temperature of fermentation remains between 0 ~ 5 ℃, it can be controlled by the input of fermentor tank refrigerating fulid, when if described leavening temperature surpasses 5 ℃, increase the input of fermentor tank refrigerating fulid, the temperature that makes fermentation lower than or equal 5 ℃, if described leavening temperature is during lower than 0 ℃, reduce the input of fermentor tank refrigerating fulid, the temperature that makes fermentation higher than or equal 0 ℃.During fermentation also will test to fermented liquid, the project of its check is alcoholic strength, volatile acid, total acid, residual sugar, amaroid, carbonic acid gas.
2. the purpose of secondary fermentation is to complete the last fermentation of residual sugar, increases the stability of Winy beverage, full charge CO
2, fully precipitating proteins, clarify wine liquid; Remove di-acetyl, aldehydes and H
2The tender vinosity such as S promotes ripe; Make as far as possible wine liquid be in reduced state, reduce oxygen level.It mainly comprises two steps:
The one, go with wine: when going with wine, should avoid oxygen uptake too much, first wine storing jar is full of sterilized water for this reason, use CO
2Sterilized water is ejected, work as CO
2Advance again wine liquid when being full of bottom wine storing jar.In addition, require canful as far as possible, the 10 ~ 15cm that interspaces enters wine liquid to prevent air.
The 2nd, the management: under after drinking, first open fermentation is in case CO
2Too much, the wine foam is gushed out, sealed cans after 2 ~ 3 days.2.8 ~ 3.2 ℃ of the initial stage room temperatures of going with wine are down to 0 ~ 1 ℃ after one month gradually.After high before temperature, low purpose is first to make the residual sugar fermentation, and clarification, can make the Winy beverage pure mellow wine subsequently.
After fermentation ends, the yeast that contains in wine liquid need to pass through precipitation, filtering separation and go out, and wine liquid can be carried out sterilization in this process.
In the Winy beverage fermenting process, pressure is also a very important control parameter.The size of fermentor tank internal pressure is to di-acetyl reduction, CO
2Generation, the effect of Winy beverage foam and the excretion of metabolic waste etc. all influential, along with fermentation enters the different stages, pressure is controlled by the given curve of processing requirement.Primary Fermentation, di-acetyl reduction phase, CO
2The a large amount of generation should in time be discharged CO
2, otherwise the tank internal pressure constantly increases, and dissolves in the CO in Winy beverage
2Amount continues to increase, and suppresses the yeast rising and suspends, and the formation of fermentation, Yeast proliferation and fermentation byproduct is stopped gradually, affects ferment effect, even kills yeast, keeps the tank internal pressure in 0.1 ~ 0.2MPa left and right.The storage wine stage, CO
2Seldom produce, should make holding pressure control, the tank internal pressure is controlled at 0.06 ~ 0.08MPa left and right, Winy beverage is included enrich CO
2
(4) pure mellow wine of Winy beverage prepare complete after, key medicine is carried out high concentration dilution, can be by toward wherein adding de-oxygenised water and carbonic acid gas to reach this dilution purpose.
The preparation of de-oxygenised water is to utilize the ALD-103 ℃ of tower deoxidation unit of ultra high temperature short time sterilization to make.Dilution ratio is to formulate according to the market requirement.For example: it is 34 ~ 38% that 8 degree Winy beverages add de-oxygenised water.
Carbonic acid gas is the important substance of giving the beer whipability and killing mouthful power, adds CO in fermented liquid or beer pure mellow wine
2, at first will be to CO
2Content is measured, and then adds.Utilize efficient CO
2Purification tower obtains to be not less than 99.998% CO
2Purity.
Pure mellow wine is adding CO
2Adopted high precision CO in process
2Detect and use high-efficiency mixing device online, make pure mellow wine and CO
2Better mixed effect is arranged, adopt the standby pressure of stable system, make pure mellow wine and CO
2Fully associate; CO
2Addition is cumulative volume content 0.45 ~ 0.55%.
The sense index of the Winy beverage of brewageing by brewing method of the present invention has four, that is: outward appearance, foam, fragrance and taste.Sense index is the external appearance characteristic of Winy beverage.
1. the outward appearance of Winy beverage: be faint yellow or pistac, wine liquid is limpid transparent, no suspended substance.
2. the foam of Winy beverage has three indexs, is respectively whipability, holding property of bubble and an extension cup ability.
Whipability: Winy beverage is poured in clean cup, has immediately foam to rise, and the pure white exquisiteness of foam is as butteriness.
Holding property of bubble: the foam body that evokes is lasting, slowly falls, and is difficult for disappearing.
Hang the cup performance: have uniform foam on wall of cup after the foam body descends and adhere to.
3. the fragrance of Winy beverage: the fragrance that when smelling delicate fragrance that Winy beverage is arranged, hops fragrance, Fructus Hordei Germinatus fragrance and fermentation, the nitrogenous substances metabolism generates.Hops fragrance is the hops oily substance a kind of distinctive clear thorough flowery odour that the excellent dissolution combination shows in Winy beverage in hops; Fructus Hordei Germinatus fragrance is a kind of own fragrance that Fructus Hordei Germinatus produces when baked coke; The aromatoising substance of fermentation is take lipid as representative, and the lipid of beer is ethyl acetate and second ferment isopentyl ester, and coordinated beer is fragrant and Winy beverage delicate fragrance, and hops fragrance is obvious, has certain Fructus Hordei Germinatus fragrant, without an unusually sweet smell peculiar smell.
4. the taste of Winy beverage: pure taste, soft, tasty and refreshing, to kill mouthful power strong.The taste of the normal essence that Winy beverage " pure taste " expression beer produces except Fructus Hordei Germinatus, rice, hops, yeast, also has delicate fragrance and the typicalness of Winy beverage, without other different assorted flavor in brewing process." soft " is that peculiar fragrance and the various sense of taste of Winy beverage is coordinated, without a certain taste being arranged too by force or causing too that the sense of taste is an unpleasant jar to sense nerves." tasty and refreshing " refers to that Winy beverage drink aftersensation bitter taste is coordinated, salubrious, Shu Yi, has and drinks desire again.After " kill mouthful " refers to the beverage wine flavor beverage, a large amount of CO that dissolve in beer
2Disperse to overflow in mouth, in mouthful, picotement is arranged, produce fresh, stimulation, comfortable sensation.
Claims (8)
1. vinosity fermented drink, take rice and Fructus Hordei Germinatus as raw material, it is characterized in that: add hops to make the rice wort after rice and Fructus Hordei Germinatus are pulverized and mixed, then after adding kudzuvine root starch, utilize modern biofermentation technique, adopt yeast fermentation, be prepared from through sedimentation and filtration, dilution clarification, can sterilization.
2. the preparation method of vinosity fermented drink according to claim 1, it is characterized by, comprise the steps: that the ratio of weight and number that (1) will pulverize respectively is to add the water boiling after the rice of 30 ~ 35:65 ~ 70 and Fructus Hordei Germinatus mix, then add the saccharifying enzyme saccharification, then add hops to boil to obtain the rice wort; (2) after being mixed, the weight ratio of kudzuvine root starch and rice wort 85 ~ 90:10 ~ 15 is cooled to 6.5 ~ 8.0 ℃, inoculation accounts for the yeast of both mixed solution 0.5 ~ 0.7% volumes, carry out the Primary Fermentation of 9.5 ~ 12 days under 0 ~ 5 ℃, then carry out secondary fermentation, be that carbonating is gone with wine, then open fermentation, sealed cans after 2 ~ 3 days; (3) the wine liquid precipitate after fermenting filters, and isolates yeast, to the sterilization of wine liquid, obtains pure mellow wine simultaneously; (4) add de-oxygenised water and carbonic acid gas in pure mellow wine, dilution obtains product.
3. the preparation method of vinosity fermented drink according to claim 2, it is characterized in that: in step (1), after described Fructus Hordei Germinatus adds the water that accounts for its weight 10 ~ 15%, wet-milling is broken is the particle of 0.8 ~ 1.5mm size, it is the particle of 0.3 ~ 0.5mm that rice is pulverized, then both add in the water that accounts for mixture weight 65 ~ 75% after mixing, in 95 ~ 100 ℃ of lower boiling 10 ~ 15min, be cooled to again 60 ~ 65 ℃, add the saccharifying enzyme saccharification 70 ~ 110min that accounts for mixture weight 0.03 ~ 0.05%, add the hops that account for mixture weight 5 ~ 10% after saccharification, boil 30 ~ 45min under 0.06 ~ 0.08MPa, obtain the rice wort.
4. the preparation method of vinosity fermented drink according to claim 2 is characterized in that: in step (2), under secondary fermentation after drinking the initial stage room temperature be 2.8 ~ 3.2 ℃, be down to 0 ~ 1 ℃ after 30 days.
5. in fermenting process, the tank internal pressure is 0.1 ~ 0.2MPa.
6. the preparation method of vinosity fermented drink according to claim 2, it is characterized in that: in step (2), described yeast is the yeast that separation and Culture goes out to be pressed into the Chinese as seed give birth in tank, be that nutrient solution is pressed in the living tank of the Chinese with the rice wort after sterilization or pure mellow wine again, be incubated 10 ~ 13 ℃, the nutrient solution that will enter the fermentation most productive period after 48 hours is sent into the one-level tank that spreads cultivation, and sends into secondary after 24 hours and spreads cultivation and obtain after the tank breeding spreads cultivation.
7. the preparation method of vinosity fermented drink according to claim 2, it is characterized in that: in step (3), in wine liquid precipitate process, the tank internal pressure is 0.06 ~ 0.08MPa.
8. the preparation method of vinosity fermented drink according to claim 2 is characterized in that: in step (4), in pure mellow wine, the addition of carbonic acid gas is 0.45 ~ 0.55% of the long-pending content of overall product.
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Application publication date: 20130508 |