CN104745348A - Preparation method of hami melon flavor beer - Google Patents
Preparation method of hami melon flavor beer Download PDFInfo
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- CN104745348A CN104745348A CN201510187684.5A CN201510187684A CN104745348A CN 104745348 A CN104745348 A CN 104745348A CN 201510187684 A CN201510187684 A CN 201510187684A CN 104745348 A CN104745348 A CN 104745348A
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Abstract
The invention discloses a preparation method of Hami melon flavor beer. The method changes a traditional flavor beer fermentation process and comprises the following steps: adding Hami melon pulp during a malt hydrolysis process, then performing fermentation to produce beer with light Hami melon flavor and nutrients, and finally blending the fermented raw beer and Hami melon juice to form the Hami melon flavor beer. The method has the following advantages that nutrient substances in the Hami melon pulp are reserved; and the Hami melon flavor beer is endowed with a unique Hami melon flavor, has Hami melon fragrance on the basis of keeping the original beer flavor, has excellent color, fragrance and bitter taste, tastes good, contains abundant vitamins, mineral substances, organic acid, amino acid and the like, contains 3-6 percent of alcohol, has the effects of cooling to relieve summer heat, clearing lung and suppress cough, relieving dysphoria with smothery sensation and the like, meets the demands of different consumers and has a board market popularization prospect.
Description
Technical field
The present invention relates to microbial fermentation technology, be specifically a kind of preparation method of hami melon 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, Ko-ji insects occupies very large share.Hami melon is being rich in nutrition and have pharmaceutical use, containing protein, food fibre, carotene, pectin, carbohydrate, vitamin A, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, phosphorus, sodium, potassium etc., and summer-heat removing, removing heat from the lung to relieve cough, effect except dysphoria with smothery sensation can be played, be the healthy fruit that human consumer likes.
At present, the production method of fruity beer mainly contains fermentation method and blends method.Fermentation method, adds fruit when making wort merely, then carries out beer fermentation, and the beer of this kind of method making easily loses fruit-like flavour, runs counter to the original intention that flavor beer makes; Blend method, blend with fruit juice after beer fermentation completes, this kind of method is applicable to the very high fruit of moisture content, but often makes the local flavor of fruity beer depart from the unique local flavor of beer itself and mouthfeel after blending, and is easy to nutrition and the local flavor of losing fruit pulp.
Summary of the invention
For the making problem of above-mentioned flavor beer, the invention provides a kind of on the maintenance former zestful basis of beer, increase the preparation method of hami melon flavor beer, to make up the deficiencies in the prior art.
Concrete technical scheme of the present invention is as follows:
(1) seed liquor is prepared: after cereuisiae fermentum bacterial classification bacterial strain activation culture 1-2d, inoculated in the triangular flask that 50ml malt extract medium is housed 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 with 8-12% (v/v) inoculum size in the cassette fermentor tank of malt extract medium and cultivate, 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 obtained cereuisiae fermentum bacterial classification;
(3) wort preparation: pulverizing that Fructus Hordei Germinatus is weighed, by weight/volume ratio is that the feed ratio gradation of 1/ (4-6) adds water, and is removed the peel by hami melon, squeezes Cantaloupe juice is for subsequent use, by squeezing the juice, remaining pulp adds by the amount of 15-20% (w/v), first at 53-60 DEG C, be hydrolyzed 60-80min, after be warming up to 60-70 DEG C and be hydrolyzed 70-90min, then filter hydrolyzed solution, obtain supernatant liquid, sugar is surveyed in sampling, and pol should be 9-14, is the wort prepared;
(4) wort sterilizing: by above-mentioned wort, 1h sterilizing is boiled in 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.03-0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.01-0.03% (w/v);
(5) wort enters tank and inoculation: above-mentioned wort is pumped into fermentor tank under frozen water cools, and cultured for (2) step cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 8-11% (v/v), pass into oxygen 2-5min simultaneously, the pressure of fermentor tank is 0.02-0.03MPa, temperature is 8-10 DEG C;
(6) fermentation of beer: maintenance fermentor tank pressure is 0-0.03MPa, temperature is 8-10 DEG C, maintain 4-6d, every day is from the blowdown of fermentor tank sewage draining exit, connecing fermented liquid survey sugar from connecing wine mouth, when pol drops to 4-5, fermentor tank pressure being set to 0.09-0.13MPa, temperature 10-13 DEG C, after fermentation 4-6d, leavening temperature is down to 3-6 DEG C, then yeast is discharged from fermentor tank, after 1-2d, cool the temperature to 0-1 DEG C; Obtain hami melon flavor beer stoste;
(7) get above-mentioned beer stoste, be blended into the Cantaloupe juice in step (3) by the amount of 10-40% (v/v), obtain hami melon flavor beer.
Substratum composition in described fermentor tank: wort 16.7-25.0% (w/v), Hami melon pulp hydrolyzate 15.0-20.0% (w/v), bitter flower 0.03-0.05% (w/v), aromatic beer flower 0.01-0.03% (w/v), all the other are water.
Substratum composition in described cassette fermentor tank: wort 16.7-25.0% (w/v), all the other are water.
Described Fructus Hordei Germinatus is Fructus Hordei Germinatus, Australia malt or burnt malt.
Advantage of the present invention: by changing the manufacture craft of beer fermentation nutrient solution, Hami melon pulp through squeezing is added in the beer fermentation substratum of sterilizing, the beer that fermentative production can be made to go out retains a large amount of nutrition and the part local flavor of hami melon, after blending with hami melon fruit juice, have strong hami melon and beer flavor.This hami melon flavor beer is on the basis keeping original beer flavor, add the local flavor of hami melon, with color, fragrance, bitter taste and good taste, this beer contains abundant VITAMIN, amino acid and mineral substance and organic acid etc., ethanol content is 3-6%, wine body flavor coordination, clean taste are pleasant, are applicable to different consumer group's demand.
Embodiment
Below by specific embodiment 1-6, and further describe the present invention in conjunction with comparative example 1-3.
Embodiment 1:
[1] seed liquor is prepared: after cereuisiae fermentum bacterial classification bacterial strain activation culture 1-2d, inoculated in the triangular flask that 50ml malt extract medium is housed by inclined-plane lawn, 30 DEG C of shaking culture 24-36h, with cultured bacteria suspension for seed liquor;
[2] cassette ferment tank: the bacteria suspension of Yeast strain of beer is inoculated with 8-12% (v/v) inoculum size in the cassette fermentor tank that malt extract medium is housed and cultivates, fermentor cultivation 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 obtained cereuisiae fermentum bacterial classification;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 15% (w/v), 70min is hydrolyzed at 53 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 is about 12.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 8% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 10% (v/v), existing hami melon flavor beer (see table 1).
The Analysis of Nutritional of hami melon flavor beer in table 1 embodiment 1
Embodiment 2:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 18% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 16% (w/v), 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, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 9% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 10% (v/v), existing hami melon flavor beer (see table 2).
The Analysis of Nutritional of hami melon flavor beer in table 2 embodiment 2
Embodiment 3:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 16.7% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 17% (w/v), 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, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 10% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 20% (v/v), both hami melon flavor beer (see table 3).
The Analysis of Nutritional of hami melon flavor beer in table 3 embodiment 3
Embodiment 4:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 17% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 19% (w/v), 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, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 11% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 30% (v/v), existing hami melon flavor beer (see table 4).
The Analysis of Nutritional of hami melon flavor beer in table 4 embodiment 4
Embodiment 5:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 19% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 20% (w/v), 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, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 12% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 30% (v/v), existing hami melon flavor beer (see table 5).
The Analysis of Nutritional of hami melon flavor beer in table 5 embodiment 5
Embodiment 6:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 20% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 18% (w/v), 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, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 8% (v/v) 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, fermented liquid 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 hami melon beer stoste;
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 40% (v/v), existing hami melon flavor beer (see table 6).
The Analysis of Nutritional of hami melon flavor beer in table 6 embodiment 6
Comparative example 1:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 18% (w/v), Fructus Hordei Germinatus to be weighed pulverizing, gradation adds tap water in proportion, 70min is hydrolyzed at 53 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 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 8% (v/v) 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, maintains 5d, every day is from the blowdown of fermentor tank sewage draining exit, connecing fermented liquid survey sugar from connecing wine mouth, when pol drops between 4-5, fermentation jar temperature being 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, cool the temperature to 0-1 DEG C after 2d, obtain beer stoste.
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 20% (v/v), both finished product.
Comparative example 2:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 16.7% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, and gradation adds tap water in proportion, hami melon is removed the peel, squeeze the juice for subsequent use, by remaining pulp, add by the amount of 18% (w/v), 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 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 9% (v/v) 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, fermented liquid 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.Both finished product was obtained.
Comparative example 3:
[1] seed liquor is prepared: with embodiment 1;
[2] cassette ferment tank: with embodiment 1;
[3] wort preparation: substratum Fructus Hordei Germinatus ratio is 17% (w/v), Fructus Hordei Germinatus to be weighed pulverizing, gradation adds tap water in proportion, 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 11.0;
[4] wort sterilizing: by the wort of preparation, boil 1h sterilizing at 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.03% (w/v);
[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 accessed in fermentor tank by the amount of 10% (v/v) 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, fermented liquid 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.
[8] the blending of beer: get the beer stoste fermented, be blended into the Cantaloupe juice of 10% (v/v), both finished product.
Test-results shows (see table 7), in comparative example 1 and 3, ordinary beer and hami melon fruit juice are blent according to above ratio, beer or partially bitter or partially sweet, there is no harmonious local flavor, Hami melon pulp only ferments by comparative example 2, and hami melon local flavor in finished beer is also not obvious, and the nutritive substance in Hami melon pulp retains by embodiment 1-6 in the hydrolytic process of wort, and retain the local flavor of hami melon by blending of later stage, become hami melon flavor beer truly.
The fermentation condition of table 7 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.
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 (4)
1. a preparation method for hami melon 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 in the triangular flask that 50ml malt extract medium is housed 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 with 8-12% (v/v) inoculum size in the cassette fermentor tank of malt extract medium and cultivate, 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 obtained cereuisiae fermentum bacterial classification;
(3) wort preparation: pulverizing that Fructus Hordei Germinatus is weighed, by weight/volume ratio is that the feed ratio gradation of 1/ (4-6) adds water, and is removed the peel by hami melon, squeezes Cantaloupe juice is for subsequent use, by squeezing the juice, remaining pulp adds by the amount of 15-20% (w/v), first at 53-60 DEG C, be hydrolyzed 60-80min, after be warming up to 60-70 DEG C and be hydrolyzed 70-90min, then filter hydrolyzed solution, obtain supernatant liquid, sugar is surveyed in sampling, and pol should be 9-14, is the wort prepared;
(4) wort sterilizing: by above-mentioned wort, 1h sterilizing is boiled in 100 DEG C, boil 5min after starting and add bitter flower, add by the amount of 0.03-0.05% (w/v), boil 10min before terminating and add aromatic beer flower, add by the amount of 0.01-0.03% (w/v);
(5) wort enters tank and inoculation: above-mentioned wort is pumped into fermentor tank under frozen water cools, and cultured for (2) step cereuisiae fermentum bacterial classification is pressed in the amount access fermentor tank of 8-11% (v/v), pass into oxygen 2-5min simultaneously, the pressure of fermentor tank is 0.02-0.03MPa, temperature is 8-10 DEG C;
(6) fermentation of beer: maintenance fermentor tank pressure is 0-0.03MPa, temperature is 8-10 DEG C, maintain 4-6d, every day is from the blowdown of fermentor tank sewage draining exit, connecing fermented liquid survey sugar from connecing wine mouth, when pol drops to 4-5, fermentor tank pressure being set to 0.09-0.13MPa, temperature 10-13 DEG C, after fermentation 4-6d, leavening temperature is down to 3-6 DEG C, then yeast is discharged from fermentor tank, after 1-2d, cool the temperature to 0-1 DEG C; Obtain hami melon flavor beer stoste;
(7) get above-mentioned beer stoste, be blended into the Cantaloupe juice in step (3) by the amount of 10-40% (v/v), obtain hami melon flavor beer.
2. the preparation method of hami melon flavor beer according to claim 1, it is characterized in that the substratum composition in described step (6) in fermentor tank: wort 16.7-25.0% (w/v), Hami melon pulp hydrolyzate 15.0-20.0% (w/v), bitter flower 0.03-0.05% (w/v), aromatic beer flower 0.01-0.03% (w/v), all the other are water.
3. the preparation method of hami melon flavor beer according to claim 1, is characterized in that substratum composition in described step (2) intermediate champing fermentor tank: wort 16.7-25.0% (w/v), all the other are water.
4. the preparation method of hami melon 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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