CN1037731A - The manufacture method of sea-buckthorn beer - Google Patents

Abstract

The invention belongs to the brewing method of low-alcoholic beer, it is to brewage meticulously with advanced technologies such as good pure yeast low temperature fermentation, pressurization storage wine through operations such as saccharification, coolings with Fructus Hordei Germinatus, rice, juice of Fructus Hippophae, hops, white sugar, brewing water to form.The sea-buckthorn beer look light is transparent, pure taste, and salubrious kill mouthful, moderately sour and sweet, 10 milligrams/100 milliliters of Vitamin C contents also contain the necessary trace element of human body, amino acid etc., the effect that often drink anti-cancer, immunity, Ginseng Extract, improves the health.Because sea-buckthorn beer had both kept the local flavor of beer, tangible Fructus Hippophae fragrance is arranged again, be subjected to liking of the elderly, women, children especially.

Description

The manufacture method of sea-buckthorn beer

The invention belongs to the brewing method of low-alcoholic beer.

Raw materials used in existing beer production is that raw material adds yeast fermentation and makes with Fructus Hordei Germinatus, hops, rice mainly.Along with the raising of people's living standard, people are to the demand of beer satisfying on the amount of being merely not, but begin to turn to the selection of kind to beer, quality, style, price.At present existing alcohol-free beer, white beer, multidimensional beer, fruit juice beer etc.Their weak point is that the Vitamin C content in these several beer is all very low, and has bitter taste, not too is subjected to old man, women, children's welcome.

Sea buckthorn fruit contains abundant vitamins C, and its content is higher 30～50 times than orange, apple, and per 100 milliliters of juice of Fructus Hippophae contain 1000 milligrams of vitamins Cs.Juice of Fructus Hippophae has been widely used in beverage/food, as sea-buckthorn carbonated drink, sea buckthorn juice, the little champagne of sea-buckthorn etc.

The purpose that we develop sea-buckthorn beer is exactly that the nutritive ingredient in the sea buckthorn juice is strengthened effectively among beer, (Vitamin C content is 10 milligrams in 100 milliliters of sea-buckthorn beers), the beer new variety have not only been increased, also realize the multi-functional high nutrition of beer, satisfied the market demand of expansion day by day and the requirement that people's level of consumption improves.

The present invention can reach by following process:

White sugar adds water (concentration is 2.0～8.0%) and is dissolved in the boiling pot and stirs and be warmed up to 100 ℃, adds juice of Fructus Hippophae (concentration is 1.3～3.8%) again and boils, and pumps into settling bath, and the sea-buckthorn syrup that is cooled to 6～6.5 ℃ through the thin plate water cooler is stayed standby.

Enter brew kettle and adjunce copper after selected Fructus Hordei Germinatus and rice are all pulverized and carry out saccharification, utilize the hydrolytic action of enzyme that Fructus Hordei Germinatus itself contains, insoluble polymer substance starch, protein etc. are become the solubility lower-molecular substance, promptly generate maltose, dextrin amino acid etc.Quiescent setting filtered out limpid filtrate in 20 minutes behind secondary and the glue, boiled and added hops, was the hot wheat juice of concentration 5.0～8.0%.Cool to 6.0 ℃～6.5 ℃ through iris type water cooler cooling wheat juice then and mix and in mixed solution, add yeast slurry with the good standby sea-buckthorn syrup of above-mentioned cooling again, fermented 5～6 days and make the highest leavening temperature be no more than 9 ℃.Enter secondary fermentation again and ferment, jar internal pressure 1.8～2.0 kilograms per centimeter at 0～2 ℃ of condition lower seal ², ferment filtered in 15 days, can, sterilization, labelling is sea-buckthorn beer.

The drawing of accompanying drawing is described as follows:

After the manufacturing approach craft schematic flow sheet of sea-buckthorn beer invests specification sheets.

Reproduce the production process of sea-buckthorn beer in conjunction with the accompanying drawings.

To produce 100 kilograms of sea-buckthorn beers is example, produce the sea-buckthorn syrup and need 45 kilograms of brewing waters, add 3.5 kilograms of white sugar, make its dissolving, and in boiling pot, stir to heat up keep 3～5 minutes (1), and add 2.3 kilograms of the Hippophae (rhamnoides) original juices of treated mistake, be warmed up to 100 ℃ of insulations again and got to the thin plate water cooler after (2) in 1～2 minute, make it be cooled to 6.5 ℃ (3), this moment, sea-buckthorn syrup concentration was 4.5% to stay standby (4).

Calculate with 12 tons of hot wort productions in the actual production, at first handle Fructus Hordei Germinatus and rice (5), the Fructus Hordei Germinatus core is broken and the wheat skin is crushed to 3～6 lobes is best, it is broken more good more that rice is pulverized, utilize warm water immersion to carry out saccharifying, it is divided into two pots and carries out, adjunce copper (6) Fructus Hordei Germinatus is with 835 kilograms in rice (Fructus Hordei Germinatus 770 kilograms with 65 kilograms in rice), add 3.9 tons in water, 585 milliliters of HCl, gypsum 330 grams, 1.2 kilograms of amylase, in the time of 45 ℃, boiled 15 minutes, insulation is 10 minutes when being warming up to 70 ℃, and insulation is 15 minutes when rising to 85 ℃, 20 minutes (7) of insulation when rising to 100 ℃; Another pot adds 4.9 tons in water for 1235 kilograms for the Fructus Hordei Germinatus that crushes down in the brew kettle (8), 735 milliliters of HCl, 0.4 kilogram in gypsum, kettle temperature is 52 ℃, 120 minutes (9) of brew kettle slip insulation when temperature is reduced to 50 ℃ after 10 minutes, 100 ℃ of material of adjunce copper once and behind the glue are squeezed into brew kettle, mixed slip is 68 ℃, and be incubated 150 minutes (10) slip that takes a morsel and put in the drop dish and check with iodine, see the saccharification completeness, just put 1/3 as no Iod R and measure in adjunce copper (11) and make slip heat up 100 ℃, squeeze into pump again and make mixed slurry become 78 ℃ to squeeze into settling bath (12) in the brew kettle, filter then, filter wheat juice earlier, three vinasse of water flushing have all reclaimed sugar wherein again, with 3 tons in 78 ℃ of water, add 450 milliliters of flushings of HCl for the first time for reconciling acidity; With 2 tons in 75 ℃ of water, add 300 milliliters of flushings of HCl for the second time; Add 225 milliliters of HCl with 1.5 tons in 75 ℃ of water for the third time and wash (13), then whole filtrates are squeezed into and add hops in the boiling pot at twice, filtered for the first time and added 7 kilograms of hops in back 20 minutes, add 7 kilograms of beer apple ǎ 4 after 2 hours again), be 12Bx(Bo Likesi after 5 minutes) hot wheat juice (15), get 55 kilograms in this hot wheat juice and be cooled to 6.5 ℃ (16) with the thin plate water cooler, and mix with the above-mentioned standby sea-buckthorn syrup (4) that is cooled to 6.5 ℃, mixed liquid concentration is 10Bx(17) and add 0.5 kilogram of yeast slurry (18), enter primary fermentation chamber (19) 5～6 ℃ of condition bottom fermentations of room temperature 5～6 days, the highest leavening temperature is no more than 9 ℃, when being 7～7.5 ℃ for the 8.0Bx temperature, fermented liquid concentration enters secondary fermentation (20), in temperature is 0～2 ℃ of condition lower seal fermentation, and a jar internal pressure reaches 1.8～2.0 kilograms per centimeter ²Fermented 15 days, and filtered (21), making filter back pure mellow wine turbidity is below the 0.8EBC.Then in the can vial (22) and under 62 ℃ of conditions sterilization 10 minutes (23) label then (24) be finished product warehouse-in (25).

The advantage of sea-buckthorn beer:

1, sea-buckthorn beer is that the Vitamin C content of fortification among beer that Hippophae (rhamnoides) original juice is enriched is to contain 10 milligrams in 100 milliliters of beer, and contains the necessary various trace elements of human body, amino acid etc., often drunk anti-cancer, immunity, food digesting stomach fortifying, relieving fatigue, the effect that improves the health.

2, sea-buckthorn beer is pure brewages for natural material is refining, do not contain the organic synthesis materials such as any pigment, anticorrisive agent, essence, it has not only kept original local flavor of beer, and obvious fructus hippophae fragrance is arranged again, and wine and women-sensual pursuits is light transparent, the pure white exquisiteness of foam, moderately sour and sweet, bitter taste is soft, is the senior fermented beverage between beer and carbonated drink, be particularly suitable for old age, women and drinking of children.

3, sea-buckthorn beer production, is saved food for grain with fruit, produces 10 ° of sea-buckthorn beers than producing 10 ° of ordinary beers, and consumption grain per ton is saved 63 kilograms, can create 352.04 yuan of taxes and profits, has obvious economic benefit and social benefit.

Claims (1)

1, a kind of is the manufacture method that base-material is made low-alcoholic beer with Fructus Hordei Germinatus, sea buckthorn juice, rice, hops, brewing water, it is characterized in that:

The cold juice of Fructus Hippophae of a, treated mistake with ferment after cold wort mixes,

The making method of b, sea-buckthorn beer is:

C, sea-buckthorn beer composition of raw materials:

1) juice of Fructus Hippophae concentration 1.3～3.8%

2) wort concentration 5.0～8.0%

3) white sugar concentration 2.0～8.0%

All the other water.

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