CN103710188B - Method for preparing health-care purple sweet potato beer - Google Patents

Method for preparing health-care purple sweet potato beer Download PDF

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Publication number
CN103710188B
CN103710188B CN201410008632.2A CN201410008632A CN103710188B CN 103710188 B CN103710188 B CN 103710188B CN 201410008632 A CN201410008632 A CN 201410008632A CN 103710188 B CN103710188 B CN 103710188B
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beer
purple sweet
juice
wort
purple sweetpotato
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CN103710188A (en
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田忠勇
于希萌
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Qingdao 123grain, oil and Food Co.,Ltd.
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QINGDAO WANLIJIANG FOOD Co Ltd
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Abstract

The invention belongs to the field of beer brewing technology and in particular relates to a method for preparing health-care purple sweet potato beer. The method comprises the processes of purple sweet potato juice preparation, wort preparation and mixed fermentation; specifically, the method comprises the steps of cleaning mud and sands and fungi outside purple sweet potatoes with a citric acid aqueous solution, feeding the cleaned purple sweet potatoes into a steam oven to be steamed, cooling, saccharifying with a conventional process, carrying out enzyme deactivation on saccharified purple sweet potato sauce, squeezing by conventional extruding equipment, and filtering to obtain normal juice of the purple sweet potatoes; crushing malts, adding water for mash gelatinization, saccharifying, carrying out grain raking, standing, refluxing and grain washing, adding hop into a mash kettle, clarifying, and cooling to obtain wort; and adding the normal juice of the purple sweet potatoes during post fermentation in wort beermaking, fermenting, cooling, filtering and clarifying to obtain the health-care purple sweet potato beer. The process route is ripe, the production cost is low, the prepared purple sweet potato beer is rich in nutrition, is fresh and cool, has pure aroma and beer function and taste, and also achieves the health-care effect.

Description

A kind of preparation method of health-care purple sweet potato beer
Technical field:
The invention belongs to beer brewing technique technical field, relate to a kind of utilize purple sweetpotato as a supplement auxiliary material make the technique, particularly a kind of preparation method of health-care purple sweet potato beer of health-care nutrient beer.
Background technology:
The primary raw material utilizing common fermentation process and technique to make beer is at present barley and wheat, auxiliary material is rice and corn etc., along with the living standard of people improves gradually, the level of consumption and the consumption figure of beer are growing, and the health care of consumer for beer while pursuing taste there has also been new requirement, purple sweetpotato is one of health food be loved by the people in recent years, except there is the nutritional labeling of common Ipomoea batatas, also there is special health care, purple sweetpotato contains the protein of about 20%, 18 seed amino acids, be easy to by human consumption and absorption, comprising vitamin C, B, 8 kinds of vitamins such as A and phosphorus, iron etc. 10 several kinds of mineral elements, also containing the anthocyanidin that a large amount of medical value is high, French scientist Maas chief strangles doctor and finds that anthocyanidin is natural potent free radical scavenger, anthocyanidin is a kind of strong antioxidant, human body can be protected from a kind of damage being called the harmful substance of free radical, different from other antioxidant, cyanine have the ability of crossing over blood-brain barrier, directly can protect cerebral central nervous system, anthocyanidin can also strengthen blood vessel elasticity, improve the smoothness of the circulatory system and enhancement skin, inflammation-inhibiting and allergy, improve the pliability in joint, edible purple sweetpotato relaxes bowel and the effect of cancer-resisting in addition, it is ideal natural health care.Purple sweetpotato is added in beer class drink to started to be subject to industry and consumer extensive concern as a kind of auxiliary material, existing beer class shape is a lot, except general beer, the special taste beer such as marine alga beer, American ginseng beer, caramel dark beer, chocolate beer and burdock beer have come out, and receive the popular welcome of people, but these beer existing, mainly in order to meet the demand of taste and sweet-smelling, lack nutritional health function, particularly also more complicated on process of preparing, process costs is high, waste raw material.
Summary of the invention:
The object of the invention is to the shortcoming overcoming prior art existence, seeking design a kind of is supplement auxiliary material with purple sweetpotato juice, a kind of health-care beer with health care and nutrition dual-use function of exploitation preparation, make full use of the natural trace element such as zinc, iron, copper, manganese, calcium, selenium that purple sweetpotato is rich in and the high anthocyanidin of medical value, after being organically combined with existing beer preparation technology, be prepared into health-care purple sweet potato beer.
Preparation technology of the present invention comprises the preparation of purple sweetpotato juice, wort preparation and mixed culture fermentation three processes: the preparation of (1) purple sweetpotato juice: the silt and the mushroom foreign material that by weight percent concentration are first the aqueous citric acid solution cleaning purple sweetpotato outside of 0.5 ~ 1%, and then rinses well with clear water; Again the purple sweetpotato cleaned is sent into temperature control 95 ~ 105 DEG C of boilings in steam oven and seal placement after 10 ~ 20 minutes, after making its temperature naturally cool to 55 ~ 65 DEG C, process routinely carries out saccharification 60 minutes, carry out the purple sweetpotato dip after saccharification under higher than 80 DEG C of temperature conditions going out enzyme 15 minutes again, finally obtains purple sweetpotato juice with conventional extrusion equipment squeeze and filter; (2) wort preparation: add water-wet after Fructus Hordei Germinatus being adopted wet pulverizing, its amount of water is had any different depending on Fructus Hordei Germinatus water content difference, adding water management can be agglomerating with holding with Fructus Hordei Germinatus raw material, and dial namely loose being as the criterion with have gentle hands, then the pulverizer of Ordinary pulverization wheat is adopted to pulverize, obtain pasty state Fructus Hordei Germinatus sauce, take weight ratio as pasty state Fructus Hordei Germinatus sauce: the ratio of water=1:4 feeds intake, under controlling to be warming up to 60 ~ 70 DEG C of conditions again after 50 ~ 55 DEG C of insulations carry out mash gelatinization in 40 ~ 60 minutes, carry out saccharification 50 ~ 70 minutes; Then mash is placed in brew kettle after being heated to 70 ~ 75 DEG C and squeezes into the conventional lautertuns used, pass through conventional cultivated grain, leave standstill, reflux and wash grain, finally by filter clarification after saccharification wort, the hops of 2% is added again by the weight of saccharification wort, then heating cools to obtain wheat juice after boiling clarification in 50 ~ 70 minutes, in its wheat juice, dissolved oxygen content is l0 ~ 12ppm, again with 1% of wheat juice weight add brewer's yeast inoculation after at 8 ~ 10 DEG C cold fermentation, be warming up to 12 ~ 15 DEG C after making residual sugar be down to 3.5 ~ 4.5P, store the wheat juice that must to ferment after 4 ~ 6 days for subsequent use; (3) mixed culture fermentation: by fermentation wheat juice in fermentation wheat juice: the beer storage carrying out common process after the weight ratio of purple sweetpotato juice=5:2 ~ 1 adds purple sweetpotato juice again, then through routine filtration and fillingly make beer product.
Compared with prior art, its process route is ripe in the present invention, and processing preparation is simple, and production cost is low, and its purple sweetpotato beer prepared is nutritious, and aroma is pure, clearly good to eat, has both had function and the mouthfeel of beer, and can play a role in health care again.
Detailed description of the invention:
Below by embodiment, the invention will be further described.
Embodiment:
The preparation technology of the present embodiment comprises the preparation of purple sweetpotato juice, wort preparation and mixed culture fermentation three processes: the preparation of (1) purple sweetpotato juice: the silt and the mushroom foreign material that by weight percent concentration are first the aqueous citric acid solution cleaning purple sweetpotato outside of 0.5 ~ 1%, and then rinses well with clear water; Again the purple sweetpotato cleaned is sent into temperature control 95 ~ 105 DEG C of boilings in steam oven and seal placement after 10 ~ 20 minutes, after making its temperature naturally cool to 55 ~ 65 DEG C, process routinely carries out saccharification 60 minutes, carry out the purple sweetpotato dip after saccharification under higher than 80 DEG C of temperature conditions going out enzyme 15 minutes again, finally obtains purple sweetpotato juice with conventional extrusion equipment squeeze and filter; (2) wort preparation: add water-wet after Fructus Hordei Germinatus being adopted wet pulverizing, its amount of water is had any different depending on Fructus Hordei Germinatus water content difference, adding water management can be agglomerating with holding with Fructus Hordei Germinatus raw material, and dial namely loose being as the criterion with have gentle hands, then the pulverizer of Ordinary pulverization wheat is adopted to pulverize, obtain pasty state Fructus Hordei Germinatus sauce, take weight ratio as pasty state Fructus Hordei Germinatus sauce: the ratio of water=1:4 feeds intake, under controlling to be warming up to 60 ~ 70 DEG C of conditions again after 50 ~ 55 DEG C of insulations carry out mash gelatinization in 40 ~ 60 minutes, carry out saccharification 50 ~ 70 minutes; Then mash is placed in brew kettle after being heated to 70 ~ 75 DEG C and squeezes into the conventional lautertuns used, pass through conventional cultivated grain, leave standstill, reflux and wash grain, finally by filter clarification after saccharification wort, the hops of 2% is added again by the weight of saccharification wort, then heating cools to obtain wheat juice after boiling clarification in 50 ~ 70 minutes, in its wheat juice, dissolved oxygen content is l0 ~ 12ppm, again with 1% of wheat juice weight add brewer's yeast inoculation after at 8 ~ 10 DEG C cold fermentation, be warming up to 12 ~ 15 DEG C after making residual sugar be down to 3.5 ~ 4.5P, store the wheat juice that must to ferment after 4 ~ 6 days for subsequent use; (3) mixed culture fermentation: by fermentation wheat juice in fermentation wheat juice: the beer storage carrying out common process after the weight ratio of purple sweetpotato juice=5:2 ~ 1 adds purple sweetpotato juice again, then through routine filtration and fillingly make beer product.

Claims (1)

1. a preparation method for health-care purple sweet potato beer, is characterized in that comprising the preparation of purple sweetpotato juice, wort preparation and mixed culture fermentation three processes, the preparation of purple sweetpotato juice is first with silt and mushroom foreign material that weight percent concentration is the aqueous citric acid solution cleaning purple sweetpotato outside of 0.5 ~ 1%, and then rinses well with clear water, again the purple sweetpotato cleaned is sent into temperature control 95 ~ 105 DEG C of boilings in steam oven and seal placement after 10 ~ 20 minutes, after making its temperature naturally cool to 55 ~ 65 DEG C, process routinely carries out saccharification 60 minutes, carry out the purple sweetpotato dip after saccharification under higher than 80 DEG C of temperature conditions going out enzyme 15 minutes again, finally obtains purple sweetpotato juice with conventional extrusion equipment squeeze and filter, wort preparation adds water-wet after Fructus Hordei Germinatus is adopted wet pulverizing, its amount of water is had any different depending on Fructus Hordei Germinatus water content difference, adding water management can be agglomerating with holding with Fructus Hordei Germinatus raw material, and dial namely loose being as the criterion with have gentle hands, then the pulverizer of Ordinary pulverization wheat is adopted to pulverize, obtaining pasty state Fructus Hordei Germinatus sauce, take weight ratio as pasty state Fructus Hordei Germinatus sauce: the ratio of water=1:4 feeds intake, and carries out saccharification 50 ~ 70 minutes under controlling to be warming up to 60 ~ 70 DEG C of conditions again after 50 ~ 55 DEG C of insulations carry out mash gelatinization in 40 ~ 60 minutes, then mash is placed in brew kettle after being heated to 70 ~ 75 DEG C and squeezes into the conventional lautertuns used, through conventional cultivated grain, leave standstill, reflux and wash grain, finally by filter clarification after saccharification wort, the hops of 2% is added again by the weight of saccharification wort, then heating cools to obtain wheat juice after boiling clarification in 50 ~ 70 minutes, in its wheat juice, dissolved oxygen content is l0 ~ 12ppm, again with 1% of wheat juice weight add brewer's yeast inoculation after at 8 ~ 10 DEG C cold fermentation, 12 ~ 15 DEG C are warming up to after making residual sugar be down to 3.5 ~ 4.5 ° of P, store the wheat juice that must to ferment after 4 ~ 6 days for subsequent use, mixed culture fermentation be in fermentation wheat juice by fermentation wheat juice: the beer storage carrying out common process after the weight ratio of purple sweetpotato juice=5:2 ~ 1 adds purple sweetpotato juice again, then through routine filtration and fillingly make beer product.
CN201410008632.2A 2014-01-09 2014-01-09 Method for preparing health-care purple sweet potato beer Active CN103710188B (en)

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CN105886175A (en) * 2014-08-29 2016-08-24 高岩 Brewing technology of sweet potato beer
CN104651113B (en) * 2015-01-28 2016-03-23 昆明宝特药用植物研究开发有限公司 A kind of beer containing agate coffee and purple potato and preparation method thereof
CN108065161A (en) * 2016-11-17 2018-05-25 中国农业科学院农产品加工研究所 A kind of citrus fermented beverage and preparation method thereof
CN107474996A (en) * 2017-09-08 2017-12-15 安徽省阜阳永祥良种服务有限责任公司 A kind of preparation method of sweet potato beer
CN109593618A (en) * 2019-02-18 2019-04-09 四川农业大学 A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product

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Address after: Beizhai community, Beizhai sub district office, Laoshan District, Qingdao City, Shandong Province

Patentee after: Qingdao 123grain, oil and Food Co.,Ltd.

Address before: 266102, Shandong Qingdao District, Shazikou province Laoshan Street South House Branch community

Patentee before: QINGDAO WANLIJIANG FOOD Co.,Ltd.

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