CN103382425A - Mixed strain fermented beer beverage and its preparation method - Google Patents
Mixed strain fermented beer beverage and its preparation method Download PDFInfo
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- CN103382425A CN103382425A CN2013101236943A CN201310123694A CN103382425A CN 103382425 A CN103382425 A CN 103382425A CN 2013101236943 A CN2013101236943 A CN 2013101236943A CN 201310123694 A CN201310123694 A CN 201310123694A CN 103382425 A CN103382425 A CN 103382425A
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Abstract
The invention discloses a mixed strain fermented beer beverage. During the preparation process, at the beginning of the fermentation step, three different strains are inoculated into 13 degree P wort according to the weight ratio of 1:1:1, wherein the three different strains are beer yeast, gluconacetobacter and Lactobacillus casei, and the inoculation amount accounts for 10% of the total amount of the wort. According to the mixed strain fermented beer beverage, beer yeast is adopted for fermentation by a common beer fermentation process route. The main flavor formed is beer flavor. The beer beverage contains alcohol and CO2. Gluconacetobacter generates a physiological activator gluconic acid. Lactobacillus casei generates a physiological activator L-lactic acid. In addition, the finished product beer contains live beer yeast, gluconacetobacter and Lactobacillus casei which are easily absorbed by human intestinal tract and help improve intestinal flora quality. The mixed strain fermented beer beverage is a novel beer beverage which has nutrition and health functions as well as unique mouthfeel and local flavor.
Description
Technical field
The present invention relates to a kind of functional health beer and preparation method thereof, belong to the beer brewing technique technical field, particularly relate to a kind of fermented by mixed bacterium beer beverage and preparation method thereof.
Background technology
Usually, beer brewing is actually and starch is converted to the sugar liquors that contains that is called as " wheat juice ", and the recycling yeast is fermented into wheat juice and contains spirituous beer.Wheat juice is used for the history of the existing more than one thousand years of brewage.Brewage mainly comprises saccharification, fermentation, storage ripe three technological processs after drinking.Brewage mainly comprises following five processes:
1) raw material pulverizing: Fructus Hordei Germinatus, rice are crushed to by pulverizer the degree of grinding that is suitable for the saccharification operation respectively.
2) saccharification: Fructus Hordei Germinatus and the starchiness auxiliary material pulverized are mixed in adjunce copper, brew kettle respectively with warm water, regulate temperature.Brew kettle first maintains the temperature (45～52 ℃) (protein hydrolysis) that is suitable for the protein decomposition enzyme effect.After mash is blended into brew kettle completely with liquefying in adjunce copper, maintain the temperature (62～70 ℃) (saccharification is stopped) that is suitable for saccharifying enzyme (beta-amylase and α-amylase) effect, to make the wheat wine with dregs.
3) fermentation: cooled wheat juice adds yeast to be sent in fermentation vat or cylinder cone bottom fermentation tank and ferments, with coiled pipe or chuck is cooling and control temperature.When carrying out bottom fermentation, top temperature is controlled at 8～13 ℃, and fermenting process is divided into foaming phase, high bubble phase, low bubble phase, generally ferments 5～10.The beer that is fermented into is called bright beer, and bitter taste is strong, rough taste, and CO2 content is low, should not drink.
4) ferment after: in order to make the bright beer after-ripening, send into it in wine storing jar or continue be cooled to 0 ℃ of left and right in cylinder cone bottom fermentation tank, the regulating tank internal pressure makes CO
2Dissolve in beer.The storage wine phase needs for 1～February, and remaining yeast, cold sludge etc. precipitate gradually during this period, and beer is clarified gradually, CO
2Saturated in wine, taste pure and, suitable for drinking.
5) filter: in order to make the transparent commodity that become of clarify beer, beer carries out clarification filtration under-1 ℃.
Yet common beer utilizes purebred cereuisiae fermentum that wheat juice is fermented and makes, and ordinary beer is drunk by people for a long time, and taste is comparatively single, and nourishing function is also limited.
Summary of the invention
The object of the present invention is to provide a kind of fermented by mixed bacterium beer beverage, inoculation gluconic acid acetobacter, lactobacterium casei and three kinds of bacterial classifications of cereuisiae fermentum in Process of Beer Brewing, by mixed fermentation, generation contains organic acid and the vitaminic functional beer beverages such as gluconic acid, Pfansteihl, thereby has balance the body metabolism, improves intestinal function, the effect of strengthening immunity.
Another object of the present invention is to provide a kind of preparation method of fermented by mixed bacterium beer beverage.
The object of the invention to solve the technical problems realizes by the following technical solutions.According to a kind of fermented by mixed bacterium beer beverage that the present invention proposes, in its preparation process, during the fermentation beginning, inoculate three kinds of different bacterial classifications, be respectively cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei.
Fermented by mixed bacterium beer beverage of the present invention, described wheat juice adopts 13 ° of P wheat juice.
Fermented by mixed bacterium beer beverage of the present invention, described three kinds of different bacterial classifications, the ratio in its access wheat juice is 1:1:1.
Fermented by mixed bacterium beer beverage of the present invention, the mixed bacteria liquid inoculum size of described three kinds of different bacterial classifications accounts for 10% of wheat juice total amount.
Fermented by mixed bacterium beer beverage of the present invention, during the fermentation, described glucose vinegar bacillus produces the physiologically active substance gluconic acid, generates simultaneously acetic acid.
Fermented by mixed bacterium beer beverage of the present invention, during the fermentation, described lactobacterium casei produces the physiologically active substance Pfansteihl.
Fermented by mixed bacterium beer beverage of the present invention, described gluconic acid acetobacter are to separate to obtain from beer fermentation liquid with lactobacterium casei.
In addition, the invention allows for a kind of preparation method of above-mentioned fermented by mixed bacterium beer beverage, comprise the following steps:
1) before fermentation beginning, in advance to cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei activates and spread cultivation, enlarging multiple is 10;
2) before fermentation beginning, the liquid that spreads cultivation of above-mentioned three kinds of different strains is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice with the amount of wheat juice 10% to account for fermentation; Keep 11～15 ℃ to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, boost to 0.12-0.15mPa, is retained to di-acetyl and is down to below 0.12ppm, then is cooled to 0 ℃ and stores until storage wine is ripe, bacterium mud at the bottom of the eliminating tank.
3) with step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, can, sealing get product.
Preparation method of the present invention, in step 1), take 5 liters of fermented liquids as example, the differential 10mL-100mL-500mL that is that spreads cultivation, used medium is 13 ° of P wheat juice, the enlarged culturing temperature is 25 ℃, incubation time 3 days.
Preparation method of the present invention adopts beer fermentation technique to be prepared, and contains alcohol and CO
2, the main body local flavor is beer flavor, contained acetic acid and Pfansteihl exceed ordinary beer 2-3 times for preparing with same process 13 ° of P wheat juice of fermentation with simple cereuisiae fermentum, therefore slightly soft sour; Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
By technique scheme, advantage and beneficial effect that the present invention has are as follows:
1) the present invention adopts 13 ° of P wheat juice to be used for carrying out the unique novel beer beverage of fermented by mixed bacterium preparation, the finished beer of preparation also contains gluconic acid acetobacter, lactobacterium casei and cereuisiae fermentum alive, these probiotic bacteriums can promote the digestion and absorption function of human intestinal, improve immunizing power.
2) the gluconic acid acetobacter can produce physiologically active substance gluconic acid, other organic acids and vitamin b6 usp, and generates a certain amount of acetic acid; Lactobacterium casei can generate physiologically active substance Pfansteihl and some flavour substancess.
3) gluconic acid acetobacter, lactobacterium casei and cereuisiae fermentum are cultivated mixed fermentation simultaneously, the cereuisiae fermentum wheat juice that can ferment is established the main body beer flavor of fermented liquid, the organic acid that gluconic acid acetobacter, lactobacterium casei produce brings beer soft sour, and gives the beer nourishing function.
Embodiment
A kind of fermented by mixed bacterium beer beverage of the present invention, in its preparation process, before the fermentation beginning, three kinds of different bacterial classifications of access in 13 ° of P wheat juice: cereuisiae fermentum, gluconic acid acetobacter and lactobacterium casei, the access amount is: the weight ratio that the mixed bacteria liquid inoculum size accounts for 10%, three kind of bacterial classification of wheat juice total amount is 1:1:1.
Fermented by mixed bacterium beer beverage of the present invention, described cereuisiae fermentum are the bacterial classifications that Guangzhou Zhujiang beer brewery groups company preserves.Described gluconic acid acetobacter is to separate to obtain from beer fermentation liquid with lactobacterium casei.During the fermentation, described glucose vinegar bacillus produces the physiologically active substance gluconic acid, generates simultaneously acetic acid.Simultaneously, described lactobacterium casei produces the physiologically active substance Pfansteihl.Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
Below by concrete preferred embodiment, the present invention is described in further detail, but the present invention is not limited in following embodiment.
Embodiment 1
1) before fermentation beginning, in advance to Saccharomyces uvarum, glucose vinegar bacillus, lactobacterium casei activates and spread cultivation, enlarging multiple is 10.Take 5 liters of fermented liquids as example, the differential 10mL-100mL-500mL that is that spreads cultivation, used medium is 13 ° of P wheat juice, the enlarged culturing temperature is 25 ℃, incubation time 3 days.
2) before fermentation beginning, the liquid that spreads cultivation of 3 kinds of bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice with the amount of wheat juice 10% to account for fermentation.Keep 11 ℃ to carry out cultivation and fermentation until pol is down to 6 ° of P, be warming up to 13 ℃, then sealed cans, boost to 0.12～0.15mPa, is retained to di-acetyl and is down to below 0.12ppm, then is cooled to 0 ℃ and stores until storage wine is ripe, bacterium mud at the bottom of the eliminating tank.Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
3) with step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, can, sealing get product.
Embodiment 2
1) before fermentation beginning, in advance to ale yeast, glucose vinegar bacillus, lactobacterium casei activates and spread cultivation, enlarging multiple is 10.Take 5 liters of fermented liquids as example, the differential 10mL-100mL-500mL that is that spreads cultivation, used medium is 13 ° of P wheat juice, the enlarged culturing temperature is 25 ℃, incubation time 3 days.
2) before fermentation beginning, the liquid that spreads cultivation of above-mentioned three kinds of different strains is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice with the amount of wheat juice 10% to account for fermentation.Keep 13 ℃ to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, be warming up to 15 ℃, boosts to 0.12-0.15mPa, is retained to di-acetyl and is down to below 0.12ppm, then is cooled to 0 ℃ and stores until storage wine is ripe, bacterium mud at the bottom of the eliminating tank.Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
3) with step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, can, sealing get product.
Embodiment 3
1) before fermentation beginning, in advance to ale yeast, glucose vinegar bacillus, lactobacterium casei activates and spread cultivation, enlarging multiple is 10.Take 5 liters of fermented liquids as example, the differential 10mL-100mL-500mL that is that spreads cultivation, used medium is 13 ° of P wheat juice, the enlarged culturing temperature is 25 ℃, incubation time 3 days.
2) before fermentation beginning, the liquid that spreads cultivation of 3 kinds of bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice with the amount of wheat juice 10% to account for fermentation.Keep 15 ℃ to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, be warming up to 15 ℃, boosts to 0.12-0.15mPa, is retained to di-acetyl and is down to below 0.12ppm, then is cooled to 0 ℃ and stores until storage wine is ripe, bacterium mud at the bottom of the eliminating tank.Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
3) with step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, can, sealing get product.
Following table 1 is that the one-tenth of this fermented by mixed bacterium beer nourishing drink is grouped into:
By the fermented by mixed bacterium beer nourishing drink good mouthfeel of the present invention that above-described embodiment obtains, taste is good, and long-term drinking is very useful to HUMAN HEALTH.
The above, it is only preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, therefore every technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment does according to technical spirit of the present invention.
Claims (10)
1. fermented by mixed bacterium beer beverage is characterized in that: in its preparation process, during the fermentation beginning, inoculating three kinds of different bacterial classifications, is respectively cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei.
2. fermented by mixed bacterium beer beverage according to claim 1, is characterized in that: 13 ° of P wheat juice of described wheat juice employing.
3. fermented by mixed bacterium beer beverage according to claim 1 is characterized in that: described three kinds of different bacterial classifications, the weight ratio in its access wheat juice is 1:1:1.
4. fermented by mixed bacterium beer beverage according to claim 1, it is characterized in that: the mixed bacteria liquid inoculum size of described three kinds of different bacterial classifications accounts for 10% of wheat juice total amount.
5. fermented by mixed bacterium beer beverage according to claim 1 is characterized in that: during the fermentation, described glucose vinegar bacillus produces the physiologically active substance gluconic acid, generates simultaneously acetic acid.
6. fermented by mixed bacterium beer beverage according to claim 1 is characterized in that: during the fermentation, described lactobacterium casei produces the physiologically active substance Pfansteihl.
7. fermented by mixed bacterium beer beverage according to claim 1, it is characterized in that: described gluconic acid acetobacter is to separate to obtain from beer fermentation liquid with lactobacterium casei.
8. the preparation method of the described fermented by mixed bacterium beer beverage of any one in claim 1-7 is characterized in that comprising the following steps:
1) before fermentation beginning, in advance to cereuisiae fermentum, glucose vinegar bacillus, lactobacterium casei activates and spread cultivation, enlarging multiple is 10;
2) before fermentation beginning, the liquid that spreads cultivation of above-mentioned three kinds of different bacterium is mixed with the amount of 1:1:1, get mixed bacteria liquid, add in wheat juice with the amount of wheat juice 10% to account for fermentation; Keep 15 ℃ to carry out cultivation and fermentation until pol is down to 6 ° of P, then sealed cans, boost to 0.12-0.15mPa, is retained to di-acetyl and is down to below 0.12ppm, then is cooled to 0 ℃ and stores until storage wine is ripe, bacterium mud at the bottom of the eliminating tank.
3) with step 2) in add honey in the wine liquid that obtains, make its final concentration reach 0.6-0.8%, can, sealing get product.
9. the preparation method of fermented by mixed bacterium beer beverage according to claim 8, is characterized in that: in step 1), take 5 liters of fermented liquids as example, the differential 10mL-100mL-500mL that is spreads cultivation, used medium is 13 ° of P wheat juice, and the enlarged culturing temperature is 25 ℃, incubation time 3 days.
10. the preparation method of fermented by mixed bacterium beer beverage according to claim 8, is characterized in that: adopt beer fermentation technique to be prepared, contain alcohol and CO
2, the main body local flavor is beer flavor, contained acetic acid and Pfansteihl exceed ordinary beer 2-3 times for preparing with same process 13 ° of P wheat juice of fermentation with simple cereuisiae fermentum, therefore slightly soft sour; Fermentation ends secondary fermentation liquid keeps described three kinds of viable bacterias.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN105995330A (en) * | 2016-05-23 | 2016-10-12 | 江南大学 | High-cellulose functional red date fermented beverage and preparation method thereof |
| CN106047735A (en) * | 2016-06-06 | 2016-10-26 | 湖南城市学院 | Preparation process of double-fungus suspension suitable for fermentation of health-care eurotium cristatum beers |
| CN106520423A (en) * | 2016-12-02 | 2017-03-22 | 天津科技大学 | Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation |
| CN107267337A (en) * | 2016-08-08 | 2017-10-20 | 山东祥维斯生物科技股份有限公司 | The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared |
| WO2018182512A1 (en) * | 2017-03-27 | 2018-10-04 | National University Of Singapore | An alcoholic beverage |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN114540138A (en) * | 2022-03-25 | 2022-05-27 | 北京燕京啤酒股份有限公司 | Method for producing novel fruity acid beer by double-yeast mixed fermentation of wort |
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| CN102559424A (en) * | 2010-12-30 | 2012-07-11 | 金星啤酒集团有限公司 | Barley beer brewing method |
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| CN1331280A (en) * | 2000-06-30 | 2002-01-16 | 刘国忠 | Sanmai beer |
| CN1492921A (en) * | 2001-01-05 | 2004-04-28 | ��Ұø��ʽ���� | Process for producing fermented malt drink |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN105995330B (en) * | 2016-05-23 | 2019-04-02 | 江南大学 | A kind of high-cellulose functionality red date fermentation beverage and preparation method thereof |
| CN105995330A (en) * | 2016-05-23 | 2016-10-12 | 江南大学 | High-cellulose functional red date fermented beverage and preparation method thereof |
| CN106047735A (en) * | 2016-06-06 | 2016-10-26 | 湖南城市学院 | Preparation process of double-fungus suspension suitable for fermentation of health-care eurotium cristatum beers |
| CN107267337A (en) * | 2016-08-08 | 2017-10-20 | 山东祥维斯生物科技股份有限公司 | The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared |
| CN106520423A (en) * | 2016-12-02 | 2017-03-22 | 天津科技大学 | Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation |
| CN106520423B (en) * | 2016-12-02 | 2019-12-06 | 天津科技大学 | method for producing alcohol-free beer vinegar and beer vinegar beverage by fermentation |
| CN110662434A (en) * | 2017-03-27 | 2020-01-07 | 新加坡国立大学 | Alcohol beverage |
| WO2018182512A1 (en) * | 2017-03-27 | 2018-10-04 | National University Of Singapore | An alcoholic beverage |
| JP2020511982A (en) * | 2017-03-27 | 2020-04-23 | ナショナル ユニヴァーシティー オブ シンガポール | Alcoholic beverage |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN114540138A (en) * | 2022-03-25 | 2022-05-27 | 北京燕京啤酒股份有限公司 | Method for producing novel fruity acid beer by double-yeast mixed fermentation of wort |
| CN114540138B (en) * | 2022-03-25 | 2023-09-22 | 北京燕京啤酒股份有限公司 | Method for producing novel fruity acid beer by double yeast mixed fermentation wort |
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