CN104073384A - Purple perilla beer and preparation method thereof - Google Patents
Purple perilla beer and preparation method thereof Download PDFInfo
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- CN104073384A CN104073384A CN201410253441.2A CN201410253441A CN104073384A CN 104073384 A CN104073384 A CN 104073384A CN 201410253441 A CN201410253441 A CN 201410253441A CN 104073384 A CN104073384 A CN 104073384A
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Abstract
The invention relates to purple perilla beer and a preparation method thereof. Purple perilla juice is added after wort fermentation is finished, so that beer is rich in various bioactive substances such as rosmarinic acid, polyphenol, purple perilla volatile oil, alpha-linolenic acid and purple perilla pigment, and has physiological functions of resisting fatigue, resisting oxidation, resisting addiment, regulating blood fat, resisting tumors, improving immunity of bodies and the like.
Description
Technical field
The present invention relates to a kind of Perilla Beer and preparation method thereof, belong to beer processing technique field.
Background technology
Purple perilla has another name called the white ﹑ of the Soviet Union ﹑ of the black Soviet Union of ﹑ of the red Soviet Union of ﹑ of the red Soviet Union of ﹑ of fragrant Soviet Union wrinkle purple perilla etc., belongs to Labiatae annual herb plant, is mainly distributed in the southeast, Asia, in China's plantation history of existing more than 2000 year.Purple perilla has the sending down abnormally ascending Xiao Tan ﹑ effects such as ease constipation of relievining asthma, and belongs to first and is determined one of " integration of drinking and medicinal herbs " kind by ministry of Health of China.Rich in proteins, VITAMIN, amino acid and mineral substance in Perilla Leaf, have very high edible nourishing and be worth, and is emerging fashion vegetables and medical health product raw material in the world at present.In addition, in Perilla Leaf, also contain the various bioactivators such as rosmarinic acid, polyphenol, purple perilla volatile oil, the sour ﹑ purple perilla pigment of α-Ya fiber crops.Modern medicine study shows: purple perilla has the effects such as antianaphylaxis, anti-oxidant, antitumor, reducing blood-fat, antibacterial, AIDS virus resisting, clearing heat and detoxicating, antidepressant, anti-inflammatory, brain tonic, can be applicable to the fields such as Bao Jian Pin ﹑ Yi Yao ﹑ spices and sanitas, there is important economic development value.
Purple perilla has very strong health-care effect, and therefore, people relatively hanker after the research of purple perilla goods.At present, the purple perilla goods on market mainly contain purple perilla beverage, purple perilla candy, perilla effervescent tablets, perilla pickle, purple perilla powder and purple perilla cake etc.And Perilla Beer there is not yet report.
Summary of the invention
The present invention be directed to the existing research of preparing the existing defect of method of high-content Schaftoside and carry out, aim to provide that a kind of technique is simple, efficiency is high, separation purification method that can realization of industrialization.
Perilla Beer and preparation method thereof, is characterized in that concrete steps are as follows:
A. wort preparation: Fructus Hordei Germinatus, wheat malt, W-Gum mix in 1-10:1-10:1 ratio, obtain wort through gelatinization, saccharification, filtration;
B. purple perilla juice preparation: get fresh Perilla Leaf, clean, clean Perilla Leaf adds 4 times of water, and making beating adopts juice extractor directly to squeeze after enzymolysis, then filters with plate-and-frame filter press, obtains purple perilla juice;
C. Perilla Beer preparation: make wheat juice fermented liquid through everfermentation after wort is cooling, fermented liquid temperature is down to 0-2 DEG C, drain yeast, before filter wine, 24h adds purple perilla juice, by volume part calculating, in 100 portions of wheat juice fermented liquids, add 5-60 part, stir, stablize after 12h filter, the filling Perilla Beer that obtains.
Enzymolysis described in step b is: in purple perilla slurry, add 1 ‰ polygalacturonases, 0.5% neutral protease and 1 ‰ cellulases, 30 DEG C of condition second line of a couplet synthase solution 50min.
Advantage of the present invention: this beer is containing rosmarinic acid, polyphenol, purple perilla volatile oil, α-various bioactivators such as the sour ﹑ purple perilla pigment of Ya fiber crops, have antifatigue, anti-oxidant, anticomplement, adjusting blood fat, antitumor, improve the physiological functions such as human body immunological competence.
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to following embodiment.
embodiment:
Embodiment 1:
Perilla Beer and preparation method thereof, step is as follows:
A. wort preparation: Fructus Hordei Germinatus, wheat malt, W-Gum mix in 5:1:1 ratio, obtain wort through gelatinization, saccharification, filtration;
B. purple perilla juice preparation: get fresh Perilla Leaf, clean, clean Perilla Leaf adds 4 times of water, making beating, in purple perilla slurry, add 1 ‰ polygalacturonases, 0.5% neutral protease and 1 ‰ cellulases, 30 DEG C of condition second line of a couplet synthase solution 50min, adopt juice extractor directly to squeeze, then filter with plate-and-frame filter press, obtain purple perilla juice;
C. Perilla Beer preparation: make wheat juice fermented liquid through everfermentation after wort is cooling, fermented liquid temperature is down to 0-2 DEG C, drain yeast, before filter wine, 24h adds purple perilla juice, by volume part calculating, in 100 portions of wheat juice fermented liquids, add 5 parts, stir, stablize after 12h filter, the filling Perilla Beer that obtains.
Embodiment 2:
Perilla Beer and preparation method thereof, step is as follows:
A. wort preparation: Fructus Hordei Germinatus, wheat malt, W-Gum mix in 5:1:1 ratio, obtain wort through gelatinization, saccharification, filtration;
B. purple perilla juice preparation: get fresh Perilla Leaf, clean, clean Perilla Leaf adds 4 times of water, making beating, in purple perilla slurry, add 1 ‰ polygalacturonases, 0.5% neutral protease and 1 ‰ cellulases, 30 DEG C of condition second line of a couplet synthase solution 50min, adopt juice extractor directly to squeeze, then filter with plate-and-frame filter press, obtain purple perilla juice;
C. Perilla Beer preparation: make wheat juice fermented liquid through everfermentation after wort is cooling, fermented liquid temperature is down to 0-2 DEG C, drain yeast, before filter wine, 24h adds purple perilla juice, by volume part calculating, in 100 portions of wheat juice fermented liquids, add 10 parts, stir, stablize after 12h filter, the filling Perilla Beer that obtains.
Claims (2)
1. Perilla Beer and preparation method thereof, is characterized in that concrete steps are as follows:
A. wort preparation: Fructus Hordei Germinatus, wheat malt, W-Gum mix in 1-10:1-10:1 ratio, obtain wort through gelatinization, saccharification, filtration;
B. purple perilla juice preparation: get fresh Perilla Leaf, clean, clean Perilla Leaf adds 4 times of water, and making beating adopts juice extractor directly to squeeze after enzymolysis, then filters with plate-and-frame filter press, obtains purple perilla juice;
C. Perilla Beer preparation: make wheat juice fermented liquid through everfermentation after wort is cooling, fermented liquid temperature is down to 0-2 DEG C, drain yeast, before filter wine, 24h adds purple perilla juice, by volume part calculating, in 100 portions of wheat juice fermented liquids, add 5-60 part, stir, stablize after 12h filter, the filling Perilla Beer that obtains.
2. Perilla Beer as claimed in claim 1 and preparation method thereof, is characterized in that the enzymolysis described in step b is: in purple perilla slurry, add 1 ‰ polygalacturonases, 0.5% neutral protease and 1 ‰ cellulases, 30 DEG C of condition second line of a couplet synthase solution 50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410253441.2A CN104073384A (en) | 2014-06-10 | 2014-06-10 | Purple perilla beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410253441.2A CN104073384A (en) | 2014-06-10 | 2014-06-10 | Purple perilla beer and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104073384A true CN104073384A (en) | 2014-10-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410253441.2A Pending CN104073384A (en) | 2014-06-10 | 2014-06-10 | Purple perilla beer and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267340A (en) * | 2017-08-18 | 2017-10-20 | 黑龙江省科学院大庆分院 | A kind of perilla leaf function wine brewage technology |
| CN113265309A (en) * | 2021-06-22 | 2021-08-17 | 湖南有路品牌运营有限公司 | Purple perilla flavor beer and preparation method thereof |
-
2014
- 2014-06-10 CN CN201410253441.2A patent/CN104073384A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107267340A (en) * | 2017-08-18 | 2017-10-20 | 黑龙江省科学院大庆分院 | A kind of perilla leaf function wine brewage technology |
| CN113265309A (en) * | 2021-06-22 | 2021-08-17 | 湖南有路品牌运营有限公司 | Purple perilla flavor beer and preparation method thereof |
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Application publication date: 20141001 |
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| WD01 | Invention patent application deemed withdrawn after publication |