CN103820254A - Herba cynomorii beer and brewing method thereof - Google Patents
Herba cynomorii beer and brewing method thereof Download PDFInfo
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- CN103820254A CN103820254A CN201410057828.0A CN201410057828A CN103820254A CN 103820254 A CN103820254 A CN 103820254A CN 201410057828 A CN201410057828 A CN 201410057828A CN 103820254 A CN103820254 A CN 103820254A
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Abstract
The invention discloses a herba cynomorii beer and a brewing method thereof. The herba cynomorii beer takes rice, malt, herba cynomorii, hop and water as raw materials. Specifically, the herba cynomorii beer comprises 40-60% of the malt, 10-30% of the rice, 10-20% of the hop, 10-30% of herba cynomorii, 0.45-0.9% of beer yeast, 1-15 ppm of glucoamylase, 1-20 ppm of pectinase, 0-12 ppm of silica sol and 1-5 ppm of tannin. The herba cynomorii beer provided by the invention has positive effects for human intestines and stomach and kidney, and has the functions of tonifying the liver and kidney, moistening the intestines to relax bowels, increasing immunity and delaying ageing.
Description
Technical field
The present invention relates to a kind of beer and brewing method thereof, particularly a kind of cynomorium songaricum beer and brewing method thereof, belong to food-drink manufacture field.
Technical background
Beer production is with a long history.Beer contains the abundant nutritive ingredients such as protein, carbohydrate, VITAMIN, mineral substance, and has good mouthfeel, so be subject to liking very much of human consumer.In order to meet the need of market, beer R&D institution and manufacturing enterprise constantly release new variety beer.Health-care beer, as emerging beer kind, can reach the double effects of nutrition and health care in the time of drinks beer, therefore has good DEVELOPMENT PROSPECT.Along with the raising of China's living standard of urban and rural population level, in the selection of drink, people start to focus on nutrition, health and quality, and the beer take cynomorium songaricum as raw material production meets people's this consumers demand completely.Cynomorium songaricum is commonly called as " Herba Cynomorii ", has the history of more than 2000 year as Chinese medicine.Record according to " Chinese herbal cynomorium songaricum ", the pharmacological action of cynomorium songaricum has: 1. the impact on immunity and sexual function.Cynomorium songaricum all has regulating effect for body non-specific immune function and cellular immune function, and it acts under immune suppressed state particularly evident: humoral immune function is also had to enhancement, and have the maturing of the animality of promotion.2. the impact on intestinal function.Cynomorium songaricum solution is the excited intestinal tube of energy under finite concentration, increases intestinal peristalsis, has the effect relaxing bowel.The traditional Chinese medical science thinks, cynomorium songaricum has effect of kidney invigorating and YANG supporting, beneficial intestines defaecation, main impotence due to deficiency of the kidney; Seminal emission premature ejaculation; Flaccidity and weakness of the lower limbs; Empty people's constipation.At present, because of regional impact, very not enough to the research and development of cynomorium songaricum, the present invention can widen the processing and utilization of cynomorium songaricum, enriches the kind of beer.State Intellectual Property Office authorize the patent No. be 101691532 A 200910090907.0 " a kind of method for producing beer ", have good health-care effect, but the crowd that its nourishing function adapts to is very limited, and technique is simple, taste is not good enough and be difficult to promote.State Intellectual Property Office's open application number was 200910018237 on September 1st, 2009 " a kind of brewing method of asparagus beer ", technical requirements is very high, and raw material preservation difficulty is large, is subject to seasonal effect, has technology and raw material problem.Cynomorium songaricum beer of the present invention, has extraordinary health-care effect to the man who likes drinking, and feed distribution is wider, is easy to preserve, and difficulty of processing is little, is easy to promote.The at present domestic cynomorium songaricum beer that there is no State Intellectual Property Office's mandate, the present invention can make up this blank.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of cynomorium songaricum beer and brewing method thereof.For achieving the above object, the present invention adopts following technical scheme:
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 40-60%; Rice: 10-30%; Hops: 10-20%; Cynomorium songaricum: 10-30%; Cereuisiae fermentum: 0.45-0.9%; Saccharifying enzyme: 1-15ppm; Polygalacturonase: 1-20ppm; Silicon sol: 0-12ppm and tannin: 1-5ppm.
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 30-40%; Rice: 30-40%; Hops: 20-30%; Cynomorium songaricum: 1-20%; Cereuisiae fermentum: 0.1-0.6%; Saccharifying enzyme: 1-10ppm; Polygalacturonase: 1-12ppm; Silicon sol: 0-8ppm and tannin: 1-3ppm.
A brewing method for cynomorium songaricum beer, comprises the following steps:
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 10-15%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 60%-80%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 1-15ppm, saccharification 50-70 minute under the temperature condition of 48-52 ℃; Temperature is raised to 62-64 ℃ again, is incubated the 20-40 minute that stops, and then mash temperature is risen to 70-72 ℃ of insulation 10-30 minute, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash the poor wheat grain residual sugar that makes for 1-3 time and be controlled at 1.5-2.0%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 5-10% after and account for the cynomorium songaricum mash of its weight 10-15: 85-90.Mash is added to the pressure boiling 30-60 minute of 0.06-0.08MPa, reach while boiling end of a period concentration and boiling pot capping pressurization (0.1-0.3MPa) to be boiled to 100 ℃ keep 10-15 minute, percentage concentration is 7.2-10.02%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, cynomorium songaricum after cleaning is pulverized, add cynomorium songaricum weight 3-5 water doubly, be warmed up to 90 ~ 95 ℃ and the constant temperature 45-90 minute that precooks, then cooling, at 55-60 ℃ of polygalacturonase, the silicon sol of 0-12ppm and the tannin enzymolysis 2-2.5 hour of 1-5ppm that adds 1-20ppm; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.08%-1.16%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 10-15: 85-90.(5) enter in fermentor tank after wheat juice being cooled to 8-12 ℃ by water cooler, again toward the cereuisiae fermentum that adds 0.45-0.9% in this fermentor tank, carry out open fermentation at 8-11 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.0-5.6% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Compared with prior art, the present invention has the following advantages:
The present invention has filled up the market vacancy, and the drink of a kind of nutrition, health, high-quality is provided to people.
The present invention, except having the contained nutrition of general beer, more increases cynomorium songaricum only
havepharmaceutical use and nourishing function, there is kidney-replenishing, beneficial stomach, anti-ageing, effect of strengthening body immunity.
Technique of the present invention is simple, easy handling, and quality is controlled.Products obtained therefrom mouthfeel is soft refreshing, and golden yellow color is very pleasing.
Embodiment
Embodiment mono-
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 40%; Rice: 20%; Hops: 10%; Cynomorium songaricum: 10%; Cereuisiae fermentum: 0.5%; Saccharifying enzyme: 4ppm; Polygalacturonase: 5ppm; Silicon sol: 2ppm; Tannin: 2ppm.
A kind of cynomorium songaricum beer and brewing method thereof, comprise the following steps:
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 13%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 72%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 4ppm, saccharification 65 minutes under the temperature condition of 50 ℃; Temperature is raised to 62-64 ℃ again, and insulation is stopped 37 minutes, then mash temperature is risen to 70-72 ℃ of insulation 20 minutes, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash grain and make for 1 time wheat grain residual sugar be controlled at 1.7%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 9% after and account for its weight cynomorium songaricum mash of 11: 87.Mash is added to the pressure boiling 60 minutes of 0.06-0.08MPa, reach and while boiling end of a period concentration, boiling pot capping pressurization (0.1-0.3MPa) is boiled to 100 ℃ and keep 15 minutes, percentage concentration is 9.8%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, after cynomorium songaricum after cleaning is pulverized, add the water of 3 times of cynomorium songaricum weight, being warmed up to 90 ~ 95 ℃ and constant temperature precooks 80 minutes, then cooling, 56 ℃ of polygalacturonases that add 5ppm, the silicon sol of 2ppm and the tannin enzymolysis of 2ppm 2.5 hours; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.08%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 11: 87.(5) enter in fermentor tank after wheat juice being cooled to 10 ℃ by water cooler, in this fermentor tank, add 0.7% cereuisiae fermentum again, carry out open fermentation at 11 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 5.6% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Embodiment bis-
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 55%; Rice: 25%; Hops: 12%; Cynomorium songaricum: 25%; Cereuisiae fermentum: 0.8%; Saccharifying enzyme: 18ppm; Polygalacturonase: 18ppm; Silicon sol: 10ppm; Tannin: 4ppm.
A kind of cynomorium songaricum beer and brewing method thereof, comprise the following steps:
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 12%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 65%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 18ppm, saccharification 55 minutes under the temperature condition of 48 ℃; Temperature is raised to 63 ℃ again, and insulation is stopped 40 minutes, then mash temperature is risen to 70-72 ℃ of insulation 20 minutes, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash grain and make for 2 times wheat grain residual sugar be controlled at 1.5%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 5% after and account for its weight cynomorium songaricum mash of 10: 85.Mash is added to the pressure boiling 50 minutes of 0.06-0.08MPa, reach and while boiling end of a period concentration, boiling pot capping pressurization (0.1-0.3MPa) is boiled to 100 ℃ and keep 10 minutes, percentage concentration is 10.02%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, after cynomorium songaricum after cleaning is pulverized, add the water of 3 times of cynomorium songaricum weight, being warmed up to 90-95 ℃ and constant temperature precooks 60 minutes, then cooling, 55-60 ℃ of polygalacturonase that adds 18ppm, the silicon sol of 10ppm and the tannin enzymolysis of 4ppm 2 hours; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.1%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 10: 85.(5) enter in fermentor tank after wheat juice being cooled to 11 ℃ by water cooler, in this fermentor tank, add 0.8% cereuisiae fermentum again, carry out open fermentation at 8 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.5% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Embodiment tri-
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 45%; Rice: 30%; Hops: 15%; Cynomorium songaricum: 15%; Cereuisiae fermentum: 0.5%; Saccharifying enzyme: 8ppm; Polygalacturonase: 15ppm; Silicon sol: 4ppm; Tannin: 3ppm.
A kind of cynomorium songaricum beer and brewing method thereof, comprise the following steps:
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 10%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 70%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 8ppm, saccharification 50 minutes under the temperature condition of 50 ℃; Temperature is raised to 62-64 ℃ again, and insulation is stopped 35 minutes, then mash temperature is risen to 70-72 ℃ of insulation 15 minutes, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash grain and make for 1 time wheat grain residual sugar be controlled at 1.6%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 10% after and account for its weight 10-15: 90 cynomorium songaricum mash.Mash is added to the pressure boiling 60 minutes of 0.06-0.08MPa, reach and while boiling end of a period concentration, boiling pot capping pressurization (0.1-0.3MPa) is boiled to 100 ℃ and keep 15 minutes, percentage concentration is 9.5%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, after cynomorium songaricum after cleaning is pulverized, add the water of 4 times of cynomorium songaricum weight, being warmed up to 90 ~ 95 ℃ and constant temperature precooks 60 minutes, then cooling, 60 ℃ of polygalacturonases that add 15ppm, the silicon sol of 4ppm and the tannin enzymolysis of 3ppm 2.5 hours; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.12%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 15: 90.(5) enter in fermentor tank after wheat juice being cooled to 8 ℃ by water cooler, in this fermentor tank, add 0.9% cereuisiae fermentum again, carry out open fermentation at 9 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.0% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Embodiment tetra-
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 50%; Rice: 15%; Hops: 20%; Cynomorium songaricum: 20%; Cereuisiae fermentum: 0.7%; Saccharifying enzyme: 14ppm; Polygalacturonase: 9ppm; Silicon sol: 7ppm; Tannin: 1ppm.
A kind of cynomorium songaricum beer and brewing method thereof, comprise the following steps
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 15%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 80%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 14ppm, saccharification 50 minutes under the temperature condition of 50 ℃; Temperature is raised to 62-64 ℃ again, and insulation is stopped 35 minutes, then mash temperature is risen to 70-72 ℃ of insulation 15 minutes, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash grain and make for 1 time wheat grain residual sugar be controlled at 1.7%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 9% after and account for its weight cynomorium songaricum mash of 12: 88.Mash is added to the pressure boiling 60 minutes of 0.06-0.08MPa, reach and while boiling end of a period concentration, boiling pot capping pressurization (0.1-0.3MPa) is boiled to 100 ℃ and keep 20 minutes, percentage concentration is 10%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, after cynomorium songaricum after cleaning is pulverized, add the water of 3 times of cynomorium songaricum weight, being warmed up to 90 ~ 95 ℃ and constant temperature precooks 60 minutes, then cooling, 60 ℃ of polygalacturonases that add 9ppm, the silicon sol of 7ppm and the tannin enzymolysis of 1ppm 2 hours; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.09%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 12: 88.(5) enter in fermentor tank after wheat juice being cooled to 12 ℃ by water cooler, in this fermentor tank, add 0.7% cereuisiae fermentum again, carry out open fermentation at 10 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.3% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Embodiment 5
A kind of cynomorium songaricum beer and brewing method thereof, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, component proportions is: Fructus Hordei Germinatus: 60%; Rice: 10%; Hops: 18%; Cynomorium songaricum: 30%; Cereuisiae fermentum: 0.9%; Saccharifying enzyme: 20ppm; Polygalacturonase: 20ppm; Silicon sol: 10ppm; Tannin: 5ppm.
A kind of cynomorium songaricum beer and brewing method thereof, comprise the following steps
(1) get respectively according to the above ratio Fructus Hordei Germinatus, rice, remove impurity, add the water that accounts for its weight 11%, by broken its wet-milling, more carefully better; In rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 75%, form malted rice mash.(2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 20ppm, saccharification 60 minutes under the temperature condition of 70 ℃; Temperature is raised to 62-64 ℃ again, and insulation is stopped 48 minutes, then mash temperature is risen to 70-72 ℃ of insulation 28 minutes, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat.(3) mash of making is pumped in filter plant, solution is separated with wheat grain.For this reason, need water to wash extract off wheat juice from wheat grain, wash grain and make for 1 time wheat grain residual sugar be controlled at 1.9%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 6% after and account for its weight cynomorium songaricum mash of 14: 90.Mash is added to the pressure boiling 65 minutes of 0.06-0.08MPa, reach and while boiling end of a period concentration, boiling pot capping pressurization (0.1-0.3MPa) is boiled to 100 ℃ and keep 18 minutes, percentage concentration is 9.2%, makes hops wort.Described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, after cynomorium songaricum after cleaning is pulverized, add the water of 4 times of cynomorium songaricum weight, being warmed up to 90 ~ 95 ℃ and constant temperature precooks 60 minutes, then cooling, 60 ℃ of polygalacturonases that add 20ppm, the silicon sol of 10ppm and the tannin enzymolysis of 5ppm 2 hours; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.14%, in the mash of the described filtration of input step (4), pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 14: 90.(5) enter in fermentor tank after wheat juice being cooled to 12 ℃ by water cooler, in this fermentor tank, add 0.7% cereuisiae fermentum again, carry out open fermentation at 10 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.0% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine.Finally filtration, sterilization, filling.
Claims (4)
1. cynomorium songaricum beer and a brewing method thereof, is characterized in that, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, and component proportions is: Fructus Hordei Germinatus: 40-60%; Rice: 10-30%; Hops: 10-20%; Cynomorium songaricum: 10-30%; Cereuisiae fermentum: 0.45-0.9%; Saccharifying enzyme: 1-15ppm; Polygalacturonase: 1-20ppm; Silicon sol: 0-12ppm and tannin: 1-5ppm.
2. cynomorium songaricum beer and a brewing method thereof, is characterized in that, composition used comprises: rice, Fructus Hordei Germinatus, cynomorium songaricum, hops, water, and component proportions is: Fructus Hordei Germinatus: 30-40%; Rice: 30-40%; Hops: 20-30%; Cynomorium songaricum: 1-20%; Cereuisiae fermentum: 0.1-0.6%; Saccharifying enzyme: 1-10ppm; Polygalacturonase: 1-12ppm; Silicon sol: 0-8ppm and tannin: 1-3ppm.
3. the brewing method of a kind of cynomorium songaricum beer as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
(1) get respectively Fructus Hordei Germinatus, rice in ratio described in claim 1 or 2, remove impurity, add the water that accounts for its weight 10-15%, by broken its wet-milling, more carefully better, in the rice after pulverizing, add the Fructus Hordei Germinatus particle after pulverizing to stir, until stir; The mixture of the Fructus Hordei Germinatus stirring and rice is added in the water that accounts for its weight 60%-80%, form malted rice mash; (2) add the saccharifying enzyme saccharification that accounts for malted rice mash weight 1-15ppm, saccharification 50-70 minute under the temperature condition of 48-52 ℃; Temperature is raised to 62-64 ℃ again, is incubated the 20-40 minute that stops, and then mash temperature is risen to 70-72 ℃ of insulation 10-30 minute, and mash temperature is warmed up to 76-78 ℃, at once mash is pumped in filter vat; (3) mash of making is pumped in filter plant, solution is separated with wheat grain, for this reason, need water to wash extract off wheat juice from wheat grain, wash the poor wheat grain residual sugar that makes for 1-3 time and be controlled at 1.5-2.0%; (4) in above-mentioned filtration wheat juice, add the hops that account for its weight 5-10% after and account for the cynomorium songaricum mash (preparation method as claimed in claim 4) of its weight 10-15: 85-90, mash is added to the pressure boiling 30-60 minute of 0.06-0.08MPa, reach while boiling end of a period concentration and boiling pot capping pressurization (0.1-0.3MPa) to be boiled to 100 ℃ keep 10-15 minute, percentage concentration is 7.2-10.02%, makes hops wort; (5) enter in fermentor tank after wheat juice being cooled to 8-12 ℃ by water cooler, again toward the cereuisiae fermentum that adds 0.45-0.9% in this fermentor tank, carry out open fermentation at 8-11 ℃, complete sealed cans in the time that fermented liquid outward appearance concentration reaches 4.0-5.6% (pressure 0.12-0.15MPa), directly cool to 0 ℃ by fermented liquid after fermenting-ripening and store wine; Refilter, sterilization, filling.
4. the brewing method of a kind of cynomorium songaricum beer as claimed in claim 1 or 2, it is characterized in that, described in being prepared as follows of cynomorium songaricum mash: select non-rot cynomorium songaricum to clean, cynomorium songaricum after cleaning is pulverized, add cynomorium songaricum weight 3-5 water doubly, be warmed up to 90 ~ 95 ℃ and the constant temperature 45-90 minute that precooks, then cooling, at 55-60 ℃ of polygalacturonase, the silicon sol of 0-12ppm and the tannin enzymolysis 2-2.5 hour of 1-5ppm that adds 1-20ppm; Finally the mash after enzymolysis is concentrated, to percentage concentration 1.08%-1.16%, drop in the mash that step (4) is filtered described in claim 3 and pressurize and boil, cynomorium songaricum mash and wheat juice weight ratio are: 10-15: 85-90.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107384660A (en) * | 2017-08-10 | 2017-11-24 | 安徽钰丰电子科技有限公司 | A kind of brewage process of cortex acanthopanacis health-preserving beer |
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| JPH07289230A (en) * | 1994-04-20 | 1995-11-07 | Nippon Kousen Kk | Production of healthy beer |
| CN101643691A (en) * | 2009-09-01 | 2010-02-10 | 周长生 | Asparagus beer and brewing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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