CN103571676A - Honeysuckle and chrysanthemum beer production method - Google Patents
Honeysuckle and chrysanthemum beer production method Download PDFInfo
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- CN103571676A CN103571676A CN201310546599.4A CN201310546599A CN103571676A CN 103571676 A CN103571676 A CN 103571676A CN 201310546599 A CN201310546599 A CN 201310546599A CN 103571676 A CN103571676 A CN 103571676A
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- yeast
- chrysanthemum
- honeysuckle
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Abstract
The invention discloses a honeysuckle and chrysanthemum beer production method. The method comprises the following steps: extracting honeysuckle extract and chrysanthemum extract by using picking, flushing, hot water immersion, cooling and refined filtration processes; crushing malt and then feeding the crushed malt into a mash kettle for mashing; crushing rice and then feeding the crushed rice into a mash copper for pasting; adding the pasted liquid into the mash kettle to mash with malt together; filtering the saccharification liquid after the saccharification is finished; feeding filtered saccharification liquid into a boiling pot and boiling; adding hops, carrageenan and nutritive salt in the boiling process; adding the honeysuckle extract and the chrysanthemum extract into cooled malt and adding yeast to ferment. Since the active ingredients of the honeysuckle and the chrysanthemum are dissolved, the honeysuckle and chrysanthemum beer remains the color, aroma, taste and the nutritional value of the beer and also has the characteristics of nutritional and health-care functions.
Description
Technical field
The present invention relates to a kind of wine-making technology, relate in particular to a kind of process for beer production.
Background technology
Chrysanthemum sweet-bitter flavor, cold nature; There is loose wind heat-clearing, clear liver and improve vision and the effect such as detoxicating, relieving inflammation.Modern medicine also studies confirm that, chrysanthemum has hypotensive, elimination cancer cells, coronary artery dilator and antibacterial effect.
Japanese Honeysuckle, has another name called honeysuckle, silver China, honeysuckle etc.Be described as clearing heat and detoxicating good medicine from ancient times.The sweet cold air of its property fragrance, clearing away heat with drugs sweet in flavor and cold in nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.The medicinal efficacy of Japanese Honeysuckle, the one, anti-bacteria and anti-virus, the 2nd, have and strengthen immune function, the 3rd, anti-inflammatory, antipyretic.
Golden aster beer refers to that two kinds of medicines are eaten to all suitable chrysanthemum and Japanese Honeysuckle to be soaked, and is then added to the leach liquor that contains effective constituent a kind of functional beer forming through fermentation in beer fermentation liquid.
Summary of the invention
The object of the present invention is to provide a kind of golden aster method for producing beer, to produce the functional beer that contains chrysanthemum and effective ingredient of honeysuckle.
The present invention is achieved like this.A method for producing beer, its step is as follows:
1, producing of Japanese Honeysuckle leach liquor: Japanese Honeysuckle leach liquor adopts heat soaking method to extract, step is followed successively by and selects, flushing, hot-water soak, m-benzoamino-semicarbazide filter; Producing of chrysanthemum leach liquor: chrysanthemum leach liquor adopts heat soaking method to extract, step is followed successively by and selects, flushing, hot-water soak, cooling, essence filter.
2, the preparation of wheat juice: Fructus Hordei Germinatus is pulverized the laggard brew kettle saccharification that enters, rice is pulverized and laggardly to be entered in adjunce copper to carry out gelatinization, dextrin after gelatinization is completed is added in brew kettle and the common saccharification of Fructus Hordei Germinatus, after saccharification completes, saccharified liquid is filtered, saccharified liquid after filtration enters into boiling pot and boils, and the ingredient proportion of Fructus Hordei Germinatus and rice is 6:4.
The processing condition of described gelatinization process are: temperature is controlled 45 ℃ of insulation 10min, and 90 ℃ of insulation 10～20min, boil 20～30min; Material-water ratio is 1:4; Add lactic acid, fire resistant alpha-diastase, edible plaster powder.
The processing condition of described saccharifying are: temperature is controlled: 35～37 ℃ of insulation 15～20min, and 50～52 ℃ of insulation 30～60min, 65 ℃ are incubated to iodine liquid and react completely, 76～78 ℃ of insulation certain hours; Material-water ratio is 1:4; Add dextranase, lactic acid, edible plaster powder.
The processing condition of described boiling part are: add hops, carrageenin, nutritive salt, hops add several times, and boiling time is controlled at 85～95 minutes.
3, Japanese Honeysuckle leach liquor and chrysanthemum leach liquor are added in cooling wheat juice, add yeast fermentation.Fermentation parameter is: cold wheat juice pH value: 5.2～5.6, cold wheat juice dissolved oxygen content: about 8mg/L, yeast adds: yeast is added on before first wheat juice enters tank and carries out, canful yeast number 1.5-2.0 * 10/mL, venting bottom cold sludge and dead yeast before adding, the yeast adding requires: yeast mortality ratio < 5%, in 5 generations of algebraically <, outward appearance exquisiteness is pure white, and feel is without sticky sense, foreign matter content is low, free from extraneous odour; Yeast maximum concentration in fermenting process: 5～7 * 10/mL; Primary Fermentation top temperature: 7.5～9.0 ℃; Temperature of cooling water: 0.5-1.5 ℃; Fermentation finishing temperature: 4-5 ℃; The Primary Fermentation time: 8-10 days; Primary Fermentation pH value at the end: 4.2～4.4.
Technique effect of the present invention is: due to dissolving in of Japanese Honeysuckle, chrysanthemum effective constituent, make golden aster beer both keep color and the nutritive value of beer, have again the feature of nutrition, nourishing function.Can meet each consumer group's requirement, especially easily be subject to women and old human consumer's favor.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Press the technical process shown in Fig. 1 and produce golden aster beer, below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1
Successively to Japanese Honeysuckle select, flushing, hot-water soak, cooling, essence filter operation, prepare Flos Lonicerae extractive solution; Successively to chrysanthemum select, flushing, hot-water soak, cooling, essence filter operation, prepare chrysanthemum extract liquid.Take rice 60kg, add 240kg water to carry out gelatinization after pulverizing, add a small amount of lactic acid, fire resistant alpha-diastase and edible plaster powder during gelatinization, gelatinization point system is: 45 ℃ of insulation 10min, 90 ℃ of insulation 10min, boil 30min.Take 40kg Fructus Hordei Germinatus, after pulverizing, add 160kg water, and the rice after gelatinization mixes, add dextranase, lactic acid, edible plaster powder, carry out saccharification, saccharification temperature system is 35 ℃ of insulation 20min, 50 ℃ of insulation 30min, 65 ℃ are incubated to iodine liquid and react completely, 76 ℃ of insulation 50min.Add hops, carrageenin, nutritive salt, hops divide 3 times and add, and boil 85 minutes.After cooling, regulate yeast to ferment, fermentation parameter is: cold wheat juice pH value: 5.2, cold wheat juice dissolved oxygen content: 8mg/L, yeast adds: yeast is added on before first wheat juice enters tank and carries out, 1.5 * 10/mL of canful yeast number, venting bottom cold sludge and dead yeast before adding, the yeast adding requires: yeast mortality ratio < 5%, in 5 generations of algebraically <, outward appearance exquisiteness is pure white, and feel is without sticky sense, foreign matter content is low, free from extraneous odour; Yeast maximum concentration in fermenting process: 5 * 10/mL; Primary Fermentation top temperature: 7.5 ℃; Temperature of cooling water: 0.5 ℃; Fermentation finishing temperature: 4 ℃; The Primary Fermentation time: 10 days; Primary Fermentation pH value at the end: 4.2.
Embodiment 2
Successively to Japanese Honeysuckle select, flushing, hot-water soak, cooling, essence filter operation, prepare Flos Lonicerae extractive solution; Successively to chrysanthemum select, flushing, hot-water soak, cooling, essence filter operation, prepare chrysanthemum extract liquid.Take rice 60kg, add 240kg water to carry out gelatinization after pulverizing, add a small amount of lactic acid, fire resistant alpha-diastase and edible plaster powder during gelatinization, gelatinization point system is: 45 ℃ of insulation 10min, 90 ℃ of insulation 20min, boil 20min.Take 40kg Fructus Hordei Germinatus, after pulverizing, add 160kg water, and the rice after gelatinization mixes, add dextranase, lactic acid, edible plaster powder, carry out saccharification, saccharification temperature system is 37 ℃ of insulation 15min, 52 ℃ of insulation 60min, 65 ℃ are incubated to iodine liquid and react completely, 78 ℃ of insulation 60min.Add hops, carrageenin, nutritive salt, hops divide 2 times and add, and boil 95 minutes.After cooling, regulate yeast to ferment, fermentation parameter is: cold wheat juice pH value: 5.6, cold wheat juice dissolved oxygen content: 8mg/L, yeast adds: yeast is added on before first wheat juice enters tank and carries out, 2.0 * 10/mL of canful yeast number, venting bottom cold sludge and dead yeast before adding, the yeast adding requires: yeast mortality ratio < 5%, in 5 generations of algebraically <, outward appearance exquisiteness is pure white, and feel is without sticky sense, foreign matter content is low, free from extraneous odour; Yeast maximum concentration in fermenting process: 7 * 10/mL; Primary Fermentation top temperature: 9.0 ℃; Temperature of cooling water: 1.5 ℃; Fermentation finishing temperature: 5 ℃; The Primary Fermentation time: 8 days; Primary Fermentation pH value at the end: 4.4.
Embodiment 3
Successively to Japanese Honeysuckle select, flushing, hot-water soak, cooling, essence filter operation, prepare Flos Lonicerae extractive solution; Successively to chrysanthemum select, flushing, hot-water soak, cooling, essence filter operation, prepare chrysanthemum extract liquid.Take rice 60kg, add 240kg water to carry out gelatinization after pulverizing, add a small amount of lactic acid, fire resistant alpha-diastase and edible plaster powder during gelatinization, gelatinization point system is: 45 ℃ of insulation 10min, 90 ℃ of insulation 15min, boil 25min.Take 40kg Fructus Hordei Germinatus, after pulverizing, add 160kg water, and the rice after gelatinization mixes, add dextranase, lactic acid, edible plaster powder, carry out saccharification, saccharification temperature system is 35 ℃ of insulation 18min, 50 ℃ of insulation 45min, 65 ℃ are incubated to iodine liquid and react completely, 77 ℃ of insulation 30min.Add hops, carrageenin, nutritive salt, hops divide 2 times and add, and boil 90 minutes.After cooling, regulate yeast to ferment, fermentation parameter is: cold wheat juice pH value: 5.5, cold wheat juice dissolved oxygen content: 8mg/L, yeast adds: yeast is added on before first wheat juice enters tank and carries out, 2.0 * 10/mL of canful yeast number, venting bottom cold sludge and dead yeast before adding, the yeast adding requires: yeast mortality ratio < 5%, in 5 generations of algebraically <, outward appearance exquisiteness is pure white, and feel is without sticky sense, foreign matter content is low, free from extraneous odour; Yeast maximum concentration in fermenting process: 6 * 10/mL; Primary Fermentation top temperature: 8.0 ℃; Temperature of cooling water: 1.0 ℃; Fermentation finishing temperature: 4.5 ℃; The Primary Fermentation time: 9 days; Primary Fermentation pH value at the end: 4.3.
Below embodiments of the present invention are explained in detail, but the present invention is not limited to above-mentioned embodiment in conjunction with the embodiments, in the ken possessing those skilled in the art, can also under the prerequisite that does not depart from aim of the present invention, makes various variations.
Claims (6)
1. a golden aster method for producing beer, is characterized in that processing step is as follows:
(1) producing of Japanese Honeysuckle leach liquor: Japanese Honeysuckle leach liquor adopts heat soaking method to extract, step is followed successively by and selects, flushing, hot-water soak, cooling, essence filter; Producing of chrysanthemum leach liquor: chrysanthemum leach liquor adopts heat soaking method to extract, step is followed successively by and selects, flushing, hot-water soak, cooling, essence filter;
(2) preparation of wheat juice: Fructus Hordei Germinatus is pulverized the laggard brew kettle saccharification that enters, rice is pulverized and laggardly to be entered in adjunce copper to carry out gelatinization, during gelatinization, add lactic acid, fire resistant alpha-diastase, edible plaster powder, dextrin after gelatinization is completed is added in brew kettle and the common saccharification of Fructus Hordei Germinatus, during saccharification, add dextranase, lactic acid, edible plaster powder, after saccharification completes, saccharified liquid is filtered, saccharified liquid after filtration enters into boiling pot and boils, and adds hops, carrageenin, nutritive salt in boiling part;
(3) fermentation: Japanese Honeysuckle leach liquor and chrysanthemum leach liquor are added in cooling wheat juice, add yeast fermentation.
2. a kind of golden aster method for producing beer according to claim 1, the feed ratio that it is characterized in that rice and Fructus Hordei Germinatus is 6:4.
3. a kind of golden aster method for producing beer according to claim 1, is characterized in that in gelatinization and saccharifying, material-water ratio is 1:4.
4. a kind of golden aster method for producing beer according to claim 1, is characterized in that the temperature schedule of described gelatinization process is: 45 ℃ of insulation 10min, 90 ℃ of insulation 10～20min, boil 20～30min.
5. a kind of golden aster method for producing beer according to claim 1, the temperature schedule that it is characterized in that described saccharifying is: 35～37 ℃ of insulation 15～20min, 50～52 ℃ of insulation 30～60min, 65 ℃ are incubated to iodine liquid and react completely, 76～78 ℃ of insulation 30-60min.
6. a kind of golden aster method for producing beer according to claim 1, the processing parameter that it is characterized in that described fermenting process is: cold wheat juice pH value: 5.2～5.6, cold wheat juice dissolved oxygen content: about 8mg/L, yeast adds: yeast is added on before first wheat juice enters tank and carries out, canful yeast number 1.5-2.0 * 10/mL, venting bottom cold sludge and dead yeast before adding, the yeast adding requires: yeast mortality ratio < 5%, 5 generations of algebraically <, outward appearance exquisiteness is pure white, feel is without sticky sense, foreign matter content is low, free from extraneous odour, yeast maximum concentration in fermenting process: 5～7 * 10/mL, Primary Fermentation top temperature: 7.5～9.0 ℃, temperature of cooling water: 0.5-1.5 ℃, fermentation finishing temperature: 4-5 ℃, the Primary Fermentation time: 8-10 days, Primary Fermentation pH value at the end: 4.2～4.4.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104862160A (en) * | 2015-04-07 | 2015-08-26 | 无锡丝润生物技术有限公司 | Beer capable of reducing blood pressure and clearing away blood fat, and preparation method thereof |
| CN107937185A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of production method of dendrobium candidum beer |
| CN109439477A (en) * | 2018-08-22 | 2019-03-08 | 黑龙江黑科科技有限责任公司 | A kind of numb beer of fire and preparation method thereof |
| CN112226308A (en) * | 2020-08-10 | 2021-01-15 | 哈尔滨明派生物科技有限公司 | Brewing process and flow of lotus flower refined beer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101691532A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Beer production method |
-
2013
- 2013-11-07 CN CN201310546599.4A patent/CN103571676A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101691532A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Beer production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104862160A (en) * | 2015-04-07 | 2015-08-26 | 无锡丝润生物技术有限公司 | Beer capable of reducing blood pressure and clearing away blood fat, and preparation method thereof |
| CN107937185A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of production method of dendrobium candidum beer |
| CN109439477A (en) * | 2018-08-22 | 2019-03-08 | 黑龙江黑科科技有限责任公司 | A kind of numb beer of fire and preparation method thereof |
| CN112226308A (en) * | 2020-08-10 | 2021-01-15 | 哈尔滨明派生物科技有限公司 | Brewing process and flow of lotus flower refined beer |
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Application publication date: 20140212 |