CN104031785A - Longan beer and preparation method thereof - Google Patents
Longan beer and preparation method thereof Download PDFInfo
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- CN104031785A CN104031785A CN201410288591.7A CN201410288591A CN104031785A CN 104031785 A CN104031785 A CN 104031785A CN 201410288591 A CN201410288591 A CN 201410288591A CN 104031785 A CN104031785 A CN 104031785A
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Abstract
The invention discloses a longan beer and a preparation method thereof. The longan beer is prepared from the following raw materials in parts by weight: barley malt, wheat malt, sorghum, corn starch, hop pellet, yeast, high-temperature-resistant amylase, lactic acid, honey, stabilizer, fresh longan flesh and citric acid. The preparation method comprises the following steps: (1) detecting and screening raw materials; (2) cleaning and spin-drying; (3) preparing longan juice; (4) preparing mixed wheat juice; (5) regulating the mixed wheat juice; (6) cooling the hot wheat juice; and (7) fermenting, sterilizing and packaging to obtain the finished product. The longan is added into the common beer to enhance the nutritional ingredients and health-care effect of the beer and improve the mouthfeel of the traditional beer, so that the product has unique flavor and fresh mouthfeel.
Description
Technical field
The invention belongs to a kind of beer manufacture field, be specifically related to a kind of longan beer and preparation method thereof.
Background technology
Beer is that the grains such as a kind of main employing Fructus Hordei Germinatus or wheat malt, rice, corn, Chinese sorghum are brewageed the low alcohol forming.Along with people's growth in the living standard, nutrition health-care beer constantly occurs, increases the nutritive value of beer by adding vegetables juice, fruit juice or other Chinese medical extracts.Traditional beer, although drink well, taste rich poor, the beer that has added vegetables juice, fruit juice or Chinese medicinal ingredients taste changes greatlyr, but is difficult for being accepted by human consumer.So can keep on the original mouthfeel of beer basis, increasing taste rich, and give that its disease resistance, antitumor action, gas are invigorated blood circulation, the effect of beautifying face and moistering lotion, will more increase inherent value, the market competitiveness of product undoubtedly.Be mostly in the market the ordinary beer that traditional technology is produced, not only nutrition but also to have the fruits beer of nourishing function less.Fruit wine Industry Quick Development in recent years, the longan fruit wine series products of making taking longan as raw material has retained the distinctive nutritive value of longan and health care is worth, and is therefore more and more subject to people's favor.
Longan is containing various nutrients such as glucose, sucrose and vitamin A, B.Wherein containing more is protein, fat and several mineral materials.These nutrient substances are all very essential to human body, especially for the people who works with one's mind, consume sad temper blood, more effective.There is bushing spleen, replenishing QI and blood, strengthening the spleen and stomach, support muscle, the effect such as improve looks, promote longevity.
Summary of the invention
The object of the present invention is to provide a kind of taste that overcomes traditional beer single, nutritive value is not high, and preparation procedure complexity now proposes a kind of longan beer and preparation method thereof.
The technical scheme of longan beer of the present invention and preparation method thereof realizes like this:
A kind of longan beer, its component is: 10～30 parts of Fructus Hordei Germinatus, 10～30 parts of wheat malts, 10～30 parts of Chinese sorghums, 1～5 part of W-Gum, 1～5 part of pellet hop, 0.1～0.5 part, yeast, 0.1～0.5 part of fire resistant alpha-diastase, 1～2 part of lactic acid, 2～8 parts of honey, 0.5～1 part of stablizer, 20～40 parts of fresh longan pulps, 1～5 part of citric acid.
In such scheme, further, described longan beer, its component is: 15～25 parts of Fructus Hordei Germinatus, 15～25 parts of wheat malts, 15～25 parts of Chinese sorghums, 2～4 parts of W-Gums, 2～4 parts of pellet hops, 0.2～0.4 part, yeast, 0.2～0.4 part of fire resistant alpha-diastase, 1.2～1.8 parts of lactic acid, 4～6 parts of honey, 0.6～0.9 part of stablizer, 25～35 parts of fresh longan pulps, 2～4 parts of citric acids.
In such scheme, preferably, described longan beer, its component is: 20 parts of Fructus Hordei Germinatus, 20 parts of wheat malts, 20 parts of Chinese sorghums, 3 parts of W-Gums, 3 parts of pellet hops, 0.3 part, yeast, 0.3 part of fire resistant alpha-diastase, 1.5 parts of lactic acid, 5 parts of honey, 0.8 part of stablizer, 30 parts of fresh longan pulps, 3 parts of citric acids.
In such scheme, described stablizer is starch or carrageenin.
In such scheme, described yeast is selected from the one of saccharomyces sake, wine yeast, liquor yeast.
A preparation method for longan beer, comprises the following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is totally 5～8min, then centrifuge dripping under the condition of 2000～2400r/min;
(3) preparation of longan juice: select abundant maturation, complete, without the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in citric acid solution soaks, time is 10～30min, 30～40 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 20～30min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add citric acid, water, be 60～90 DEG C in temperature and soak 30～40min, carry out during this time agitation as appropriate, add fire resistant alpha-diastase, lactic acid, enzymolysis time is 10～30min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 30～40 DEG C, add Fructus Hordei Germinatus, wheat malt, Chinese sorghum, W-Gum, longan juice, add lytic enzyme simultaneously, be incubated 15～20 DEG C, be warmed up to 60～70 DEG C with the speed of 2 DEG C of per minutes, insulation 50～60min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 10～15min, be back to wheat juice and start when limpid to filter, control and wash 70～80 DEG C of poor water temps, regulate pH5.5～6 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds appropriate lactic acid, regulates blending wort pH 5～5.5, adds half hops while boiling 15～20min, adds second half hops after 50～60min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 25～30min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add yeast, stablizer, honey, be warmed up to 8～15 DEG C, complete Primary Fermentation, under 0.1～0.15Mpa state, 11～12 DEG C of reduction of diacetyl, under 0.1～0.2Mpa pressure, 0.5～2.5 DEG C of condition, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
In above-mentioned preparation method, the concentration of the lactic acid of described step (3) is 90～140mg/L.
Compared with prior art, the present invention has the following advantages: the present invention adds longan to increase nutritive ingredient and the health-care effect of beer in ordinary beer, improves the mouthfeel of traditional beer, makes this product special flavour uniqueness, mouthfeel delicate fragrance.
Embodiment
Embodiment 1
A kind of longan beer, its component is: 10 parts of Fructus Hordei Germinatus, 10 parts of wheat malts, 10 parts of Chinese sorghums, 1 part of W-Gum, 1 part of pellet hop, 0.1 part of saccharomyces sake, 0.1 part of fire resistant alpha-diastase, 1 part of lactic acid, 2 parts of honey, 0.5 part of starch, 20 parts of fresh longan pulps, 1 part of citric acid.
Above-mentioned longan beer is realized by following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) preparation of longan juice: select abundant maturation, complete, without 20 parts of the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in 0.5 part of solution of citric acid soaks, time is 10min, 30 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 20min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add 0.5 part of citric acid, water, be 60 DEG C in temperature and soak 30min, carry out during this time agitation as appropriate, add 0.1 part of fire resistant alpha-diastase, 1 part of lactic acid (concentration is 90), enzymolysis time is 10min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 30 DEG C, add 10 parts of Fructus Hordei Germinatus, 10 parts of wheat malts, 10 parts of Chinese sorghums, 1 part of W-Gum, longan juice, add lytic enzyme simultaneously, be incubated 15 DEG C, be warmed up to 60 DEG C with the speed of 2 DEG C of per minutes, insulation 50min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 10min, be back to wheat juice and start when limpid to filter, control and wash 70 DEG C of poor water temps, regulate pH5.5 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds 1 part of lactic acid, regulates blending wort pH 5, adds 0.5 part of hops while boiling 15min, adds 0.5 part of hops after 50min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 25min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add 0.1 part of saccharomyces sake, 0.5 part of starch, 2 parts of honey, be warmed up to 8 DEG C, complete Primary Fermentation, under 0.1Mpa state, 11 DEG C of reduction of diacetyl, under 0.1Mpa pressure, 0.5 DEG C of condition, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
Embodiment 2
A kind of longan beer, its component is: 15 parts of Fructus Hordei Germinatus, 15 parts of wheat malts, 15 parts of Chinese sorghums, 2 parts of W-Gums, 2 parts of pellet hops, 0.2 part of wine yeast, 0.2 part of fire resistant alpha-diastase, 1.2 parts of lactic acid, 4 parts of honey, 0.6 part of carrageenin, 25 parts of fresh longan pulps, citric acid part.
Above-mentioned longan beer is realized by following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is 6min, then centrifuge dripping under the condition of 2200r/min altogether;
(3) preparation of longan juice: select abundant maturation, complete, without 25 parts of the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in 0.6 part of solution of citric acid soaks, time is 15min, 32 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 22min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add 0.6 part of citric acid, water, be 65 DEG C in temperature and soak 32min, carry out during this time agitation as appropriate, add 0.2 part of fire resistant alpha-diastase, 0.6 part of lactic acid (concentration is 110mg/L), enzymolysis time is 15min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 32 DEG C, add 15 parts of Fructus Hordei Germinatus, 15 parts of wheat malts, 15 parts of Chinese sorghums, 2 parts of W-Gums, longan juice, add lytic enzyme simultaneously, be incubated 16 DEG C, be warmed up to 62 DEG C with the speed of 2 DEG C of per minutes, insulation 52min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 11min, be back to wheat juice and start when limpid to filter, control and wash 73 DEG C of poor water temps, regulate pH5.7 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds 0.6 part of lactic acid, regulates blending wort pH 5.2, adds 1 part of hops while boiling 16min, adds 1 part of hops after 52min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 26min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add 0.2 part of wine yeast, 0.6 part of starch, 4 parts of honey, be warmed up to 9 DEG C, complete Primary Fermentation, under 0.11Mpa state, 11.2 DEG C of reduction of diacetyl, under 0.12Mpa pressure, 1 DEG C of condition, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
Embodiment 3
A kind of longan beer, its component is: 20 parts of Fructus Hordei Germinatus, 20 parts of wheat malts, 20 parts of Chinese sorghums, 3 parts of W-Gums, 3 parts of pellet hops, 0.3 part, liquor yeast, 0.3 part of fire resistant alpha-diastase, 1.5 parts of lactic acid, 5 parts of honey, 0.8 part of starch, 30 parts of fresh longan pulps, 3 parts of citric acids.
Above-mentioned longan beer is realized by following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is 6min, then centrifuge dripping under the condition of 2300r/min altogether;
(3) preparation of longan juice: select abundant maturation, complete, without 30 parts of the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in 0.75 part of solution of citric acid soaks, time is 20min, 34 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 24min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add 0.75 part of citric acid, water, be 70 DEG C in temperature and soak 34min, carry out during this time agitation as appropriate, add 0.3 part of fire resistant alpha-diastase, 0.75 part of lactic acid (concentration is 120mg/L), enzymolysis time is 20min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 34 DEG C, add 20 parts of Fructus Hordei Germinatus, 20 parts of wheat malts, 20 parts of Chinese sorghums, 3 parts of W-Gums, longan juice, add lytic enzyme simultaneously, be incubated 17 DEG C, be warmed up to 65 DEG C with the speed of 2 DEG C of per minutes, insulation 55min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 13min, be back to wheat juice and start when limpid to filter, control and wash 75 DEG C of poor water temps, regulate pH5.7 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds 0.75 part of lactic acid, regulates blending wort pH 5.3, adds 1.5 parts of hops while boiling 18min, adds 1.5 parts of hops after 55min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 27min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add 0.3 part, liquor yeast, 0.8 part of starch, 5 parts of honey, be warmed up to 11 DEG C, complete Primary Fermentation, under 0.13Mpa state, 11.6 DEG C of reduction of diacetyl, under 0.16Mpa pressure, 1.5 DEG C of conditions, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
Embodiment 4
A kind of longan beer, its component is: 25 parts of Fructus Hordei Germinatus, 25 parts of wheat malts, 25 parts of Chinese sorghums, 4 parts of W-Gums, 4 parts of pellet hops, 0.4 part of wine yeast, 0.4 part of fire resistant alpha-diastase, 1.8 parts of lactic acid, 6 parts of honey, 0.9 part of carrageenin, 35 parts of fresh longan pulps, 4 parts of citric acids.
Above-mentioned longan beer is realized by following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is 7min, then centrifuge dripping under the condition of 2350r/min altogether;
(3) preparation of longan juice: select abundant maturation, complete, without 35 parts of the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in 2 parts of solution of citric acid soaks, time is 25min, 38 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 28min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add 2 parts of citric acids, water, be 80 DEG C in temperature and soak 38min, carry out during this time agitation as appropriate, add 0.4 part of fire resistant alpha-diastase, 0.9 part of lactic acid (concentration is 130mg/L), enzymolysis time is 25min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 38 DEG C, add 25 parts of Fructus Hordei Germinatus, 25 parts of wheat malts, 25 parts of Chinese sorghums, 4 parts of W-Gums, longan juice, add lytic enzyme simultaneously, be incubated 19 DEG C, be warmed up to 68 DEG C with the speed of 2 DEG C of per minutes, insulation 58min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 14min, be back to wheat juice and start when limpid to filter, control and wash 78 DEG C of poor water temps, regulate pH5.8 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds 0.9 part of lactic acid, regulates blending wort pH 5.4, adds 2 parts of hops while boiling 19min, adds 2 parts of hops after 58min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 28min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add 0.4 part of wine yeast, 0.9 part of carrageenin, 6 parts of honey, be warmed up to 13 DEG C, complete Primary Fermentation, under 0.14Mpa state, 11.8 DEG C of reduction of diacetyl, under 0.18Mpa pressure, 2 DEG C of conditions, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
Embodiment 5
A kind of longan beer, its component is: 30 parts of Fructus Hordei Germinatus, 30 parts of wheat malts, 30 parts of Chinese sorghums, 5 parts of W-Gums, 5 parts of pellet hops, 0.5 part of saccharomyces sake, 0.5 part of fire resistant alpha-diastase, 2 parts of lactic acid, 8 parts of honey, 1 part of carrageenin, 40 parts of fresh longan pulps, 5 parts of citric acids.
Above-mentioned longan beer is realized by following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is 8min, then centrifuge dripping under the condition of 2400r/min altogether;
(3) preparation of longan juice: select abundant maturation, complete, without 40 parts of the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in 2.5 parts of solution of citric acid soaks, time is 30min, 40 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 30min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add 2.5 parts of citric acids, water, be 90 DEG C in temperature and soak 40min, carry out during this time agitation as appropriate, add 0.5 part of fire resistant alpha-diastase, 1 part of lactic acid (concentration is 140mg/L), enzymolysis time is 30min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 40 DEG C, add 30 parts of Fructus Hordei Germinatus, 30 parts of wheat malts, 30 parts of Chinese sorghums, 5 parts of W-Gums, longan juice, add lytic enzyme simultaneously, be incubated 20 DEG C, be warmed up to 70 DEG C with the speed of 2 DEG C of per minutes, insulation 60min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 15min, be back to wheat juice and start when limpid to filter, control and wash 80 DEG C of poor water temps, regulate pH6 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds 1 part of appropriate lactic acid, regulates blending wort pH 5.5, adds 2.5 parts of hops while boiling 20min, adds 2.5 parts of hops after 60min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 30min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add 0.5 part of saccharomyces sake, 1 part of carrageenin, 8 parts of honey, be warmed up to 15 DEG C, complete Primary Fermentation, under 0.15Mpa state, 12 DEG C of reduction of diacetyl, under 0.2Mpa pressure, 2.5 DEG C of conditions, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a longan beer, it is characterized in that, its component is: 10～30 parts of Fructus Hordei Germinatus, 10～30 parts of wheat malts, 10～30 parts of Chinese sorghums, 1～5 part of W-Gum, 1～5 part of pellet hop, 0.1～0.5 part, yeast, 0.1～0.5 part of fire resistant alpha-diastase, 1～2 part of lactic acid, 2～8 parts of honey, 0.5～1 part of stablizer, 20～40 parts of fresh longan pulps, 1～5 part of citric acid.
2. longan beer as claimed in claim 1, it is characterized in that, its component is: 15～25 parts of Fructus Hordei Germinatus, 15～25 parts of wheat malts, 15～25 parts of Chinese sorghums, 2～4 parts of W-Gums, 2～4 parts of pellet hops, 0.2～0.4 part, yeast, 0.2～0.4 part of fire resistant alpha-diastase, 1.2～1.8 parts of lactic acid, 4～6 parts of honey, 0.6～0.9 part of stablizer, 25～35 parts of fresh longan pulps, 2～4 parts of citric acids.
3. longan beer as claimed in claim 2, it is characterized in that, its component is: 20 parts of Fructus Hordei Germinatus, 20 parts of wheat malts, 20 parts of Chinese sorghums, 3 parts of W-Gums, 3 parts of pellet hops, 0.3 part, yeast, 0.3 part of fire resistant alpha-diastase, 1.5 parts of lactic acid, 5 parts of honey, 0.8 part of stablizer, 30 parts of fresh longan pulps, 3 parts of citric acids.
4. the longan beer as described in claim 1～3 any one, is characterized in that: described stablizer is starch or carrageenin.
5. the longan beer as described in claim 1～3 any one, is characterized in that: described yeast is selected from the one of saccharomyces sake, wine yeast, liquor yeast.
6. as the preparation method of the longan beer of claim 1～5 as described in arbitrarily, it is characterized in that, comprise the following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screen is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 3 times, the time is totally 5～8min, then centrifuge dripping under the condition of 2000～2400r/min;
(3) preparation of longan juice: select abundant maturation, complete, without the longan of canker insect pest, clean with water purification, drain, carry out rolling extrusion processing, make longan pulp loosening, split, being placed in citric acid solution soaks, time is 10～30min, 30～40 DEG C of temperature, the longan of above-mentioned processing is carried out under normal pressure to vapour cure, treatment time is 20～30min, then pull an oar, screenings separates, obtain longan slurry, in longan slurry, add citric acid, water, be 60～90 DEG C in temperature and soak 30～40min, carry out during this time agitation as appropriate, add fire resistant alpha-diastase, lactic acid, enzymolysis time is 10～30min, filter, the cooling longan juice that obtains, for subsequent use,
(4) water is heated, temperature rises to 30～40 DEG C, add Fructus Hordei Germinatus, wheat malt, Chinese sorghum, W-Gum, longan juice, add lytic enzyme simultaneously, be incubated 15～20 DEG C, be warmed up to 60～70 DEG C with the speed of 2 DEG C of per minutes, insulation 50～60min, in this process, constantly stir, carry out saccharification, saccharification is complete, and the slurries after saccharification are moved on to filter vat, leave standstill 10～15min, be back to wheat juice and start when limpid to filter, control and wash 70～80 DEG C of poor water temps, regulate pH5.5～6 with lactic acid, divide and wash grain three times, obtain blending wort;
(5) blending wort having filtered adds appropriate lactic acid, regulates blending wort pH 5～5.5, adds half hops while boiling 15～20min, adds second half hops after 50～60min again;
(6) the hot wheat juice after boiling is got to settling bath, and precipitation 25～30min, then carries out cooling process;
(7) cooled wheat juice is passed in fermentor tank, add yeast, stablizer, honey, be warmed up to 8～15 DEG C, complete Primary Fermentation, under 0.1～0.15Mpa state, 11～12 DEG C of reduction of diacetyl, under 0.1～0.2Mpa pressure, 0.5～2.5 DEG C of condition, store wine 20 days, with filtering machine filter wine, finally by filling sterilization packaging, get product.
7. the preparation method of longan beer as claimed in claim 6, is characterized in that, the concentration of the described lactic acid of step (3) is 90～140mg/L.
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| RU2606024C1 (en) * | 2016-01-20 | 2017-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method for production of wheat and rye malt |
| RU2606020C1 (en) * | 2016-01-20 | 2017-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method of producing barley malt |
| 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 |
| CN117210292A (en) * | 2023-07-31 | 2023-12-12 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of longan and cabbage beer and product thereof |
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| RU2606024C1 (en) * | 2016-01-20 | 2017-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method for production of wheat and rye malt |
| RU2606020C1 (en) * | 2016-01-20 | 2017-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method of producing barley malt |
| CN105670846A (en) * | 2016-03-14 | 2016-06-15 | 阜阳市颍州区金湖丰种植农民专业合作社 | Pomegranate beer |
| 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 |
| CN117210292A (en) * | 2023-07-31 | 2023-12-12 | 四川省食品发酵工业研究设计院有限公司 | Preparation method of longan and cabbage beer and product thereof |
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