CN104789397A - Rose beer and preparation process thereof - Google Patents
Rose beer and preparation process thereof Download PDFInfo
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- CN104789397A CN104789397A CN201510145767.8A CN201510145767A CN104789397A CN 104789397 A CN104789397 A CN 104789397A CN 201510145767 A CN201510145767 A CN 201510145767A CN 104789397 A CN104789397 A CN 104789397A
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Abstract
The invention discloses rose beer and a preparation process thereof. The beer comprises the following raw materials in percentage by mass: 0.55-0.72% of beer yeasts, 80.25-87.5% of water, 1.2-2.4% of rose extract liquid, 4-8% of glucose and 10-15% of degermed corns. The preparation process comprises the following steps: 1, selecting fresh rose flowers, cleaning, performing soak extraction in water, filtering to obtain rose extract liquid, and refrigerating the rose extract liquid in a refrigerator with the temperature of 4 DEG C for later use; 2, weighing the raw materials in percentage by mass, grinding rice and the degermed corns, screening by a 80-100-mesh sieve, putting the screened materials into a mash kettle, adding water, heating at 72-80 DEG C for 30-50 minutes, and filtering to obtain filter liquor; 3, adding the rose extract liquid into the filter liquor, stirring, adding the beer yeasts and the glucose, performing vacuum fermentation at 5-7 DEG C for 10-18 hours, filtering, and sterilizing to obtain the rose beer. The beer has a beauty effect and is suitable for being drunk by female friends.
Description
Technical field
The present invention relates to beer field, be specifically related to a kind of rose beer and preparation technology thereof.
Background technology
Spirits culture is of long standing and well established in China, and beer is popular in daily life.Along with the raising of people's living standard, the beer produced at present has had very high level on quality, kind and taste.But because in beer, ethanol content is higher, long-term drinking can damage human body, and existing beer, and taste is more pained, can not accept by general population, can not meet the life seek that people are higher.
Rosaceae defoliation bush plant is plucked by rosebud system, flower red-purple, fragrant odour.Because rose has attribute that is cold-resistant, heatproof, and bud perfume (or spice) is tender, moist, as far back as Sui-Tang bines, the just favor of extremely imperial palace high official.Roseleaf both can have been taken a shower and also can have been drunk, and all had effect of beauty and skin care.If rose can be combined effectively with beer, be also good selection concerning female friend.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of rose beer and preparation technology thereof, this beer ethanol content is low, has beauty functions.
For solving prior art problem, the technical scheme that the present invention takes is:
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.55-0.72%, water 80.25-87.5%, rose extracting solution 1.2-2.4%, glucose 4-8%, de-embryo corn 10-15%.
As rose beer preferably, comprise following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, rose extracting solution 2.0%, glucose 6%, de-embryo corn 12.8%.
As rose beer preferably, asparagus juice 0.05-1.05% is also comprised.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, chooses fresh Rose, and clean and be placed on lixiviate in water, filter to obtain rose extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 80-100 mesh sieve, is placed in brew kettle, adds water to heat 30-50min at 72-80 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring, to add after cereuisiae fermentum and glucose vacuum fermentation 10-18h at 5-7 DEG C, rear sterilizing to be filtered obtains rose beer.
As preparation technology preferably, step 1, the quality of water is 0.8-1.2 times of Rose.
As preparation technology preferably, step 3, stirring velocity is 1200-2000rpm.
beneficial effect
Rose beer of the present invention makes original beer have natural rose scent, and rose and aloe, simultaneously as the raw material of beer, enhance effect of beauty treatment.In addition in preparation method, simple, cost is low, is applicable to industrialization.
Embodiment
embodiment 1
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.55%, water 80.25%, rose extracting solution 1.2%, glucose 4%, de-embryo corn 14%.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, chooses fresh Rose, and clean and be placed on lixiviate in water, filter to obtain rose extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 0.8 times of Rose;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 80 mesh sieves, is placed in brew kettle, adds water to heat 30min at 72 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring with 1200rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 10h at 5 DEG C, rear sterilizing to be filtered obtains rose beer.
embodiment 2
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, rose extracting solution 2.0%, glucose 6%, de-embryo corn 10.8%, asparagus juice 2.05%.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, cleaned by Rose and be placed on lixiviate in water, filter to obtain rose extracting solution, asparagus juice of being squeezed the juice to obtain by aloe, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.0 times of Rose;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains rose beer.
embodiment 3
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.62%, water 76.25%, rose extracting solution 2.4%, glucose 8%, de-embryo corn 10.73%, asparagus juice 2.05%.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, cleaned by Rose and be placed on lixiviate in water, filter to obtain rose extracting solution, asparagus juice of being squeezed the juice to obtain by aloe, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.2 times of Rose;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 100 mesh sieves, is placed in brew kettle, adds water to heat 50min at 80 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring with the rotating speed of 2000rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 18h at 7 DEG C, rear sterilizing to be filtered obtains rose beer.
comparative example 1
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, rose extracting solution 4.05%, glucose 6%, de-embryo corn 10.8%.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, chooses fresh Rose, and clean and be placed on lixiviate in water, filter to obtain rose extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.0 times of Rose;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains rose beer.
comparative example 2
A kind of rose beer, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, rose extracting solution 2.0%, glucose 6%, de-embryo corn 10.8%, asparagus juice 2.05%.
The preparation technology of above-mentioned rose beer, comprises the following steps:
Step 1, chooses fresh Rose and aloe, and cleaned by Rose and be placed on lixiviate in water, filter to obtain rose extracting solution, asparagus juice of being squeezed the juice to obtain by aloe, 4 DEG C of refrigerator cold-storages are for subsequent use, and the quality of described water is 1.2 times of Rose;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 90 mesh sieves, is placed in brew kettle, adds water to heat 40min at 78 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring with the rotating speed of 1800rpm, to add after cereuisiae fermentum and glucose vacuum fermentation 15h at 6 DEG C, rear sterilizing to be filtered obtains rose beer.
performance test
conclusion one
Detected according to GB by beer prepared by embodiment of the present invention 1-3 and comparative example 1-2, the data obtained is as shown in table 1.
Table 1 beer parameter list of the present invention
conclusion two
Choose 150 women of 30 years old as tested object, be divided into three groups, drink the beer of existing beer, embodiment 2 and comparative example 1 respectively, once-a-day, a 200ml, the change of skin of record women is recorded in table 2.
Table 2 tested object change of skin situation recorder
As can be seen from above-mentioned data, the taste of beer of the present invention, with rose scent, has effect of beauty treatment, in addition, rose and aloe, simultaneously as the composition of beer, make cosmetic result more obviously good, not only can whitening, also reduce pore, welcome by women very much.
Claims (6)
1. a rose beer, is characterized in that, comprises following raw material by mass percentage: cereuisiae fermentum 0.55-0.72%, water 80.25-87.5%, rose extracting solution 1.2-2.4%, glucose 4-8%, de-embryo corn 10-15%.
2. rose beer according to claim 1, is characterized in that, comprises following raw material by mass percentage: cereuisiae fermentum 0.65%, water 85.6%, rose extracting solution 2.0%, glucose 6%, de-embryo corn 12.8%.
3. rose beer according to claim 1, is characterized in that: also comprise asparagus juice 0.05-1.05%.
4. the preparation technology of rose beer according to claim 1, is characterized in that, comprises the following steps:
Step 1, chooses fresh Rose, and clean and be placed on lixiviate in water, filter to obtain rose extracting solution, 4 DEG C of refrigerator cold-storages are for subsequent use;
Step 2, takes raw material by mass percentage, rice and de-embryo crush maize is crossed 80-100 mesh sieve, is placed in brew kettle, adds water to heat 30-50min at 72-80 DEG C, filters to get filtrate;
Step 3, adds rose extracting solution in filtrate, and after stirring, to add after cereuisiae fermentum and glucose vacuum fermentation 10-18h at 5-7 DEG C, rear sterilizing to be filtered obtains rose beer.
5. the preparation technology of rose beer according to claim 4, is characterized in that: step 1, and the quality of water is 0.8-1.2 times of Rose.
6. the preparation technology of rose beer according to claim 4, is characterized in that: step 3, and stirring velocity is 1200-2000rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145767.8A CN104789397A (en) | 2015-03-31 | 2015-03-31 | Rose beer and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145767.8A CN104789397A (en) | 2015-03-31 | 2015-03-31 | Rose beer and preparation process thereof |
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| Publication Number | Publication Date |
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| CN104789397A true CN104789397A (en) | 2015-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510145767.8A Pending CN104789397A (en) | 2015-03-31 | 2015-03-31 | Rose beer and preparation process thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146647A (en) * | 2015-08-04 | 2015-12-16 | 洪泽爱食派水产有限公司 | Rose beverage and making method thereof |
| CN105647758A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Rose-containing sparkling wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217379A (en) * | 1998-10-18 | 1999-05-26 | 黄道光 | Body-strengthening beer resisting senility of humanbody |
| CN1407082A (en) * | 2001-09-10 | 2003-04-02 | 驻马店市啤酒厂 | Aloe beer and its production |
| CN1696266A (en) * | 2005-05-16 | 2005-11-16 | 葛同勋 | Flowers beer |
| KR20100085604A (en) * | 2009-01-21 | 2010-07-29 | 대한민국(농촌진흥청장) | Beer with mulberry fruit extract and methods for producing the beer |
-
2015
- 2015-03-31 CN CN201510145767.8A patent/CN104789397A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217379A (en) * | 1998-10-18 | 1999-05-26 | 黄道光 | Body-strengthening beer resisting senility of humanbody |
| CN1407082A (en) * | 2001-09-10 | 2003-04-02 | 驻马店市啤酒厂 | Aloe beer and its production |
| CN1696266A (en) * | 2005-05-16 | 2005-11-16 | 葛同勋 | Flowers beer |
| KR20100085604A (en) * | 2009-01-21 | 2010-07-29 | 대한민국(농촌진흥청장) | Beer with mulberry fruit extract and methods for producing the beer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146647A (en) * | 2015-08-04 | 2015-12-16 | 洪泽爱食派水产有限公司 | Rose beverage and making method thereof |
| CN105647758A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Rose-containing sparkling wine and preparation method thereof |
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Application publication date: 20150722 |