CN104651109A - Fermentation method of banana-flavor beer - Google Patents
Fermentation method of banana-flavor beer Download PDFInfo
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- CN104651109A CN104651109A CN201510110827.2A CN201510110827A CN104651109A CN 104651109 A CN104651109 A CN 104651109A CN 201510110827 A CN201510110827 A CN 201510110827A CN 104651109 A CN104651109 A CN 104651109A
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Abstract
The invention discloses a fermentation method of banana-flavor beer. According to the fermentation method, a traditional flavor beer fermentation process is changed, pulp and the like are not added in a hydrolytic process of malt, homogenized banana pulp which is subjected to pasteurization is added into sterilized beer fermented malt juice, and common fermentation is carried out, so that the fermented beer has a banana flavor. By increasing the banana flavor to the banana-flavor beer based on original beer flavors, the banana-flavor beer has good color, aroma, bitter taste and taste and is rich in vitamin, mineral substances, organic acid and amino acid, and the content of ethanol is 3%-6%, so that the banana-flavor beer is helpful for maintaining the health of human bodies, has the efficacies of reducing blood pressure, moistening lung, arresting cough and reducing cholesterol in blood, meets the consumption needs of different crowds at present and has wide market promotion prospect.
Description
Technical field
The present invention relates to microbial fermentation technology, is specifically a kind of fermentation preparation of banana flavor beer.It belongs to biotechnology, production in light industry technical field.
Background technology
Beer fermentation of the prior art, under certain conditions, Fructus Hordei Germinatus is prepared wort through saccharification, interpolation hops, recycling cereuisiae fermentum, Fermentable substrate matter in wort is fermented, produce a series of meta-bolites such as alcohol and carbonic acid gas, higher alcohols, volatility ester, aldehydes and acids, become beer.Beer is the alcoholic drink that in drinks, ethanol content is minimum, and containing multiple and a large amount of amino acid, thermal value is high, easily by human consumption and absorption.Banana flavor is fragrant, nutritious, containing rich in protein, sugar, potassium, vitamin A and vitamins C, is good nutritive food.In beer fermentation process, add banana, beer that fermentative production goes out can be made with banana flavor.
But, the way of usual making fruit-like flavour beer just adds the fruit such as banana when making wort, the beer produced like this can, owing to the reasons such as flavour substances destruction to be lost in hydrolytic process the local flavor of the fruit such as banana, thus not be flavor beer truly.
Summary of the invention
For the problems referred to above, goal of the invention of the present invention is to provide a kind of on the maintenance former zestful basis of beer, increases banana flavor, rich vitamin, mineral substance, organic acid and amino acid etc., be of value to HUMAN HEALTH, the fermentation preparation of the banana flavor beer that color, smell and taste are all good.
Concrete grammar of the present invention is as follows:
(1) prepare seed liquor: by cereuisiae fermentum bacterial classification bacterial strain after activation culture 1-2 days, inoculated be equipped with in the triangular flask of malt extract medium by inclined-plane lawn, 30 DEG C of shaking culture 24-36 hour, with cultured bacteria suspension for seed liquor;
(2) cassette ferment tank: above-mentioned seed liquor is inoculated with 8-12vol% inoculum size in the cassette fermentor tank that malt extract medium is housed and cultivates, fermentor cultivation temperature is 28-32 DEG C, cultivate pH5.3-5.7, cell concentration is detected every sampling in 4-6 hour, cultivate after 24-48 hour and stop fermentation, and separation of fermentative broth is got thalline;
(3) wort preparation: by 16.7-25.0%(w/v) Fructus Hordei Germinatus weighs pulverizing, by weight/volume ratio 1:(4-6) feed ratio gradation add tap water, 60-80min is hydrolyzed at 50-60 DEG C, continue to be warming up to 60-70 DEG C of hydrolysis 70-90min, then filter hydrolyzed solution, discard solid matter and obtain supernatant liquid, sugar is surveyed in sampling, sugar concentration between 9-14, should be the wort prepared;
(4) wort sterilizing: the above-mentioned wort prepared 100 DEG C is boiled 1h sterilizing, adds 0.03-0.05%(w/v after boiling 5min) bitter flower, boil 10min before terminating and add 0.01-0.03%(w/v) aromatic beer flower, obtain sterilized wort; Banana is removed the peel, pulp homogenate, in 60 DEG C of sterilizing 15min, finally by obtained banana pulp by 10-20%(w/v) amount join in sterilized wort, mix
(5) wort enters tank and inoculation: said mixture is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed 3-8wt%(w/v simultaneously) amount access fermentor tank in, pass into oxygen 2-5min simultaneously, keep the pressure of fermentor tank at 0.02-0.03MPa, temperature controls at 8-10 DEG C;
(6) fermentation of beer: fermentation jar temperature remains on 8-10 DEG C of pressure and remains between 0-0.03MPa, maintain 4-6d, every day, from the blowdown of fermentor tank sewage draining exit, connects fermented liquid survey sugar, when pol drops between 4-5 from connecing wine mouth, fermentation jar temperature is controlled between 10-14 DEG C, leavening temperature, between 0.09-0.13 MPa, after fermentation 4-6d, is then down to 3-6 DEG C by pressure-controlling, yeast is discharged from fermentor tank, after 1-2d, cools the temperature to 0-1 DEG C; Finally namely obtain banana flavor beer.
Also need to clean and sterilizing fermentor tank before described wort enters tank and inoculates: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinse fermentor tank 20min with hydrogen peroxide and carry out disinfection.
Described Fructus Hordei Germinatus, it is Fructus Hordei Germinatus, or Australia malt, or burnt malt.
Described malt extract medium composed as follows: wort 16.7-25.0%(w/v), pH nature, all the other are water.
The invention has the advantages that: by changing the manufacture craft of beer fermentation nutrient solution, the banana pulp homogenate through pasteurization is added in the beer fermentation substratum of sterilizing, beer that fermentative production goes out can be made with banana flavor.This banana flavor beer is on the basis keeping original beer flavor, add the fragrance of banana, with color, fragrance, bitter taste and good taste, containing abundant VITAMIN, mineral substance, organic acid and amino acid etc. in beer, ethanol content 3-6%, very beneficial to maintenance HUMAN HEALTH, and step-down can be played, moisten the lung and relieve the cough, reduce the effects such as blood cholesterol levels.
Embodiment
Below by specific embodiment 1-10, and further describe the present invention in conjunction with comparative example 1-5.
embodiment 1:
[1] prepare seed liquor: by cereuisiae fermentum bacterial classification bacterial strain after activation culture 1-2 days, inoculated in the triangular flask that 50ml malt extract medium is housed by inclined-plane lawn, 30 DEG C of shaking culture 24-36 hour, with cultured bacteria suspension for seed liquor;
[2] cassette ferment tank: the bacteria suspension of Yeast strain of beer is inoculated with 8-12vol% inoculum size in the cassette fermentor tank that malt extract medium is housed and cultivates, fermentor cultivation temperature is 28-32 DEG C, cultivate pH5.3-5.7, cell concentration is detected every sampling in 4-6 hour, cultivate after 24-48 hour and stop fermentation, and separation of fermentative broth is got thalline;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 50 DEG C, continue to be warming up to 60 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.5;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 15% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 8% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 13 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 2:
[1] embodiment 1 is seen;
[2] embodiment 2 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 18%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 55 DEG C, continue to be warming up to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 16% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 9% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 8 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 8 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 10 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 3:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 16.7%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 60min is hydrolyzed at 60 DEG C, continue to be warming up to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 17% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 10% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 10 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 10 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 14 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 4:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 17%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 55 DEG C, continue to be warming up to 66 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.5;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 19% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 11% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 12 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 5:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 19%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 53 DEG C, continue to be warming up to 70 DEG C of hydrolysis 70min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 20% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 12% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 8 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 8 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 11 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 6:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 54 DEG C, continue to be warming up to 67 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 13.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 10% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 8% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 10 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 10 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 14 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 7:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 18%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 55 DEG C, continue to be warming up to 68 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.5;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 13% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 9% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 8 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 8 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 12 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 8:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 17%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 57 DEG C, continue to be warming up to 67 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.5;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 16% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 10% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 12 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 9:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 16.7%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 58 DEG C, continue to be warming up to 69 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 18% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 11% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 10 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 10 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 13 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
embodiment 10:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20%(W/V), Fructus Hordei Germinatus to be weighed pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, 70min is hydrolyzed at 59 DEG C, continue to be warming up to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.0;
[4] wort sterilizing: by the wort of preparation, 1h sterilizing is boiled at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05%, boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03%, banana is removed the peel, pulp homogenate, the amount by 14% after 60 DEG C of sterilizing 15min adds;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 9% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 14 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C; Obtain banana flavor beer.
comparative example 1:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 18%(W/V), weighed by Fructus Hordei Germinatus pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, is removed the peel by banana, pulp homogenate, add by the amount of 17%, at 50 DEG C, be hydrolyzed 70min, continue to be warming up to 60 DEG C of hydrolysis 80min, then hydrolyzed solution is filtered, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boils 5min after starting and adds bitter flower, add by the amount of 0.05%, boils 10min before terminating and adds aromatic beer flower, add by the amount of 0.03%;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 8% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 12 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C.
comparative example 2:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 16.7%(W/V), weighed by Fructus Hordei Germinatus pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, is removed the peel by banana, pulp homogenate, add by the amount of 19%, at 55 DEG C, be hydrolyzed 70min, continue to be warming up to 65 DEG C of hydrolysis 80min, then hydrolyzed solution is filtered, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boils 5min after starting and adds bitter flower, add by the amount of 0.05%, boils 10min before terminating and adds aromatic beer flower, add by the amount of 0.03%;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 9% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 8 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 8 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 11 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C.
comparative example 3:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 17%(W/V), weighed by Fructus Hordei Germinatus pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, is removed the peel by banana, pulp homogenate, add by the amount of 20%, at 54 DEG C, be hydrolyzed 70min, continue to be warming up to 67 DEG C of hydrolysis 80min, then hydrolyzed solution is filtered, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boils 5min after starting and adds bitter flower, add by the amount of 0.05%, boils 10min before terminating and adds aromatic beer flower, add by the amount of 0.03%;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 10% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 10 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 10 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 14 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C.
comparative example 4:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 19%(W/V), weighed by Fructus Hordei Germinatus pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, is removed the peel by banana, pulp homogenate, add by the amount of 10%, at 58 DEG C, be hydrolyzed 70min, continue to be warming up to 69 DEG C of hydrolysis 80min, then hydrolyzed solution is filtered, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boils 5min after starting and adds bitter flower, add by the amount of 0.05%, boils 10min before terminating and adds aromatic beer flower, add by the amount of 0.03%;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 11% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 8 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 8 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 12 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C.
comparative example 5:
[1] embodiment 1 is seen;
[2] embodiment 1 is seen;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20%(W/V), weighed by Fructus Hordei Germinatus pulverizing, the feed ratio gradation of by weight/volume ratio 1:5 adds tap water, is removed the peel by banana, pulp homogenate, add by the amount of 13%, at 57 DEG C, be hydrolyzed 70min, continue to be warming up to 67 DEG C of hydrolysis 80min, then hydrolyzed solution is filtered, discard solid matter, sugar is surveyed in sampling, and sugared concentration should about 12.5;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boils 5min after starting and adds bitter flower, add by the amount of 0.05%, boils 10min before terminating and adds aromatic beer flower, add by the amount of 0.03%;
[5] fermentor tank cleaning and sterilizing: first with tap water, fermentor tank is rinsed 20min, then use alkali lye circulation flushing 20min, wash down alkali lye with tap water 20min, rinses fermentor tank 20min with hydrogen peroxide and carries out disinfection;
[6] wort enters tank and inoculation: wort is pumped into fermentor tank under frozen water cools, cultured cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 12% simultaneously, pass into oxygen 5min, keep the pressure of fermentor tank at 0.025MPa, temperature controls at 9 DEG C simultaneously;
[7] fermentation of beer: fermentation jar temperature remains on 9 DEG C, pressure remains between 0.01-0.02MPa, and maintain 5d, every day is from the blowdown of fermentor tank sewage draining exit, wort survey sugar is connect from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature is set to 13 DEG C, pressure-controlling is at 0.12MPa, after fermentation 6d, leavening temperature is down to 4 DEG C, yeast is discharged from fermentor tank, after 2d, cool the temperature to 0-1 DEG C.
The fermentation condition of table 1 specific embodiment of the invention and comparative example and detected result
* note: the detection of local flavor: adopt beer sample by more than 3 people carrying out judging marking, COMPREHENSIVE CALCULATING local flavor value.
The results show, the banana flavor beer prepared by above-mentioned specific embodiment 1-10, on the basis keeping original beer flavor, adds the fragrance of banana, color, fragrance, bitter taste and good taste.Containing abundant VITAMIN, mineral substance, organic acid and amino acid etc. in beer, ethanol content 3-6%, very beneficial to maintenance HUMAN HEALTH, and step-down can be played, moisten the lung and relieve the cough, reduce the effects such as blood cholesterol levels.
In comparative example 1-5, banana pulp and Fructus Hordei Germinatus is hydrolyzed simultaneously and sterilization process makes banana beer beer are lost the local flavor of banana.
Those of ordinary skill in the art can understand, and in protection scope of the present invention, modifies for above-described embodiment, and it is all possible for adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (3)
1. a fermentation process for banana flavor beer, is characterized in that comprising the steps:
(1) seed liquor is prepared: after cereuisiae fermentum bacterial classification bacterial strain activation culture 1-2d, inoculated be equipped with in the triangular flask of malt extract medium by inclined-plane lawn, 30 DEG C of shaking culture 24-36h, with cultured bacteria suspension for seed liquor;
(2) cassette ferment tank: above-mentioned seed liquor is inoculated in the cassette fermentor tank of malt extract medium with 8-12 vol % inoculum size and cultivates, culture temperature is 28-32 DEG C, pH is 5.3-5.7, cell concentration is detected every 4-6h sampling, stop fermentation after cultivating 24-48h, separation of fermentative broth is got thalline;
(3) wort preparation: pulverizing that Fructus Hordei Germinatus is weighed, by weight/volume ratio 1:(4-6) feed ratio gradation add water, 60-80min is hydrolyzed at 50-60 DEG C, continue be warming up to 60-70 DEG C and be hydrolyzed 70-90min, then filter hydrolyzed solution, discard solid matter and obtain supernatant liquid, sugar is surveyed in sampling, pol should be 9-14, is the wort prepared;
(4) preparation of wort: the above-mentioned 100 DEG C of worts prepared are boiled 1h sterilizing, adds 0.03-0.05%(w/v after boiling 5min) bitter flower, add 0.01-0.03%(w/v after boiling 50min) aromatic beer flower, obtain sterilized wort; Then banana is removed the peel, pulp homogenate, in 60 DEG C of sterilizing 15min, finally by obtained banana pulp by 10-20%(w/v) amount join in sterilized wort, mix;
(5) wort enters tank and inoculation: said mixture is pumped into fermentor tank under frozen water cools, and cultured for step (2) cereuisiae fermentum bacterial classification is pressed 3-8%(w/v) amount access fermentor tank in, pass into oxygen 2-5min simultaneously, the pressure of fermentor tank is 0.02-0.03MPa, and temperature is 8-10 DEG C;
(6) fermentation of beer: keep fermentor tank pressure to be 0-0.03MPa, temperature is 8-10 DEG C, maintains 4-6d, every day is from the blowdown of fermentor tank sewage draining exit, fermented liquid survey sugar is connect, when pol drops to 4-5, by fermentor tank pressure-controlling at 0.09-0.13MPa from connecing wine mouth, temperature 10-14 DEG C, after fermentation 4-6d, leavening temperature is down to 3-6 DEG C, then yeast is discharged from fermentor tank, cool the temperature to 0-1 DEG C after 1-2d, finally namely obtain banana flavor beer.
2. the fermentation process of banana flavor beer according to claim 1, is characterized in that substratum composition in described (2) step intermediate champing fermentor tank: wort 16.7-25.0%(w/v), all the other are water.
3. the fermentation process of banana flavor beer according to claim 1, is characterized in that described Fructus Hordei Germinatus is Fructus Hordei Germinatus, Australia malt or burnt malt.
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| CN104651109B (en) | 2016-08-24 |
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