CN105886176A - Brewing method for mulberry beer - Google Patents
Brewing method for mulberry beer Download PDFInfo
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- CN105886176A CN105886176A CN201610421681.8A CN201610421681A CN105886176A CN 105886176 A CN105886176 A CN 105886176A CN 201610421681 A CN201610421681 A CN 201610421681A CN 105886176 A CN105886176 A CN 105886176A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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Abstract
The invention relates to the technical field of liquor making, in particular to a brewing method for mulberry beer. The brewing method includes the steps of S1, preparation of mulberry juice; wherein fresh and ripe mulberries are subjected to impurity removal and cleaning, after the mulberries are transferred into warm water to be scalded, a color fixative is added for color fixation, and the mulberry juice is obtained after pulping, enzymolysis, juicing, filtering, enzyme deactivation and sterilization; S2, preparation of wheat juice, wherein malt and rice are smashed and mixed, and the wheat juice is obtained after gelatinization, saccharifying, boiling and cooling; S3, fermentation, wherein the wheat juice, the mulberry juice and saccharomycetes are conveyed into a fermentation tank, and after fermentation, the mulberry and highland barley beer is obtained after filtering, canning and sterilization. The mulberries are adopted as raw materials, the modern brewing technology is applied, the mulberry beer with rich nutrition and a sweet taste is brewed, silkworm breeding and mulberry growing resources can be fully utilized, the economic value of mulberry planting and silkworm breeding is increased, the varieties of liquor can be enriched, the liquor market is boomed, and great significance is achieved for deep development of mulberries and comprehensive utilization of the silkworm breeding industry.
Description
Technical field
The present invention relates to technique for making wine field, the brew method of a kind of mulberries beer.
Background technology
Mulberry fruit is the fruit of perennial woody plant mulberry, also known as sorosis, mulberry jujube, is a kind of polymerization
Really, bright-colored, taste is sour-sweet, rich in sugar, free amino acid, organic acid, vitamin
And trace element, there is high nutritive value and health care, be classified as " medicine by the Ministry of Public Health
Food homology " agricultural product, be the fruit resource of a kind of high-quality.Traditional Chinese Medicine is thought: mulberry fruit taste
Sweet, cold in nature, have promote the production of body fluid to quench thirst, liver-kidney tonifying, nourishing yin and supplementing blood, improving eyesight are calmed the nerves, profit joint,
The effects such as curing rheumatism, are eaten for a long time and can prevent human body artery from hardening, and skeletal joint hardens, and promote
Metabolism, promotes healthy promoting longevity.Although China's mulberry fruit resource is the abundantest, so
And owing to mulberry fruit harvest season concentration and water content are the highest, again without hard shell protection, thus
The most rotten, cause the biggest difficulty to long-distance transport and long-term storage, it is therefore desirable to the application modern times
Mulberries are processed by process technology, to increase its economic benefit and product shelf phase.
At present, also there is no a kind of technology that mulberries are carried out deep processing, therefore a kind of mulberries of exploitation
Process technology is enriched the method for mulberries Related product and is very important.
Summary of the invention
It is an object of the invention to provide the brew method of a kind of mulberries beer, the present invention with mulberry fruit is
Raw material, the modern brewing technique of application, brew the morat that a class is nutritious, taste is sweet into,
It is possible not only to make full use of silkworm and mulberry resource, improves the economic worth of kind of Sang Yangcan, again can rich liquor
Veriety, prosperity Ko-ji insects, to the comprehensive utilization of the deep development of mulberries and sericulture there all
It is of great significance.
For achieving the above object, the technical solution used in the present invention is: the wine of a kind of mulberries beer
Method processed, step includes:
Prepared by S1, mulberry juice: fresh mature mulberries impurity elimination is also cleaned, and proceeds in warm water after blanching,
Add color stabilizer to carry out protecting look, through making beating, enzymolysis, squeeze the juice, filter, the enzyme that goes out, be sterilized after
Obtain mulberry juice；
Prepared by S2 wheat juice: Fructus Hordei Germinatus and rice are pulverized respectively and mix, entered gelatinization, saccharification,
Boil and cool down and obtain wheat juice；
S3 ferments: fermentation tank sent into by wheat juice and mulberry juice and saccharomycete thereof, controls fermentation temperature
0-10 DEG C, fermentation 20-30 days after after filtration, tinning, sterilization, obtain mulberries beer.
Further, in step S1, described mulberry juice preparation process particularly as follows:
(1) clean: choose the fresh ripe mulberry impurity elimination without pest and disease damage and clean 3-4 time；
(2) blanching: blanching 5-20min in the hot water of 50-70 DEG C, adds 3 times of bodies of fruit
Long-pending color stabilizer protects look 5-10min；
(3) making beating: utilize the beater that sieve aperture is 0.4-0.6mm to pull an oar；
(4) enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 35-45 DEG C
Under the conditions of enzymolysis 1-6h；
(5) squeeze the juice: first squeeze the juice for the first time with juice extractor, add in then pomace adding
Again squeeze the juice after the water soaking 0.5-2h of its 5-20 times of weight, fruit juice after squeezing the juice for twice
Merge；
(6) filter: with centrifuge, fruit juice is separated for the first time, then use flame filter press
To its essence filter, soluble solid content is made to control at 10-60 ° of Bx；
(7) go out enzyme: 80 DEG C of enzyme 10-20min that go out；
(8) sterilization: obtain mulberry juice after 130 DEG C of sterilization 4-6s standby.
Further, in mulberry juice preparation process (2), described color stabilizer is Vc and citric acid,
Concentration both it is 0.1% (wt%).
Further, in step S2, described highland barley juice preparation process particularly as follows:
(1) pulverize: Fructus Hordei Germinatus and rice are pulverized by weight after mixing for 8:2, makes fineness
It is that 30 purposes reach more than 60%；
(2) gelatinization: mixed powder adds the water of its 4-6 times of weight, is simultaneously introduced 50-100mg/L
AMS after carry out gelatinization；
(3) saccharification: proceed to brew kettle, temperature 65-70 DEG C after gelatinization, keep 60-90min,
Then the mash of 1/3 is transferred to boil in adjunce copper 10-20min, retransfer back brew kettle
In, and make mash temperature be 75-80 DEG C；
(4) filter: filter after saccharification, then the hot water wash grain with 75-78 DEG C so that it is residual sugar
Control at 1.5-1.8 ° of Bx；
(5) boil: add wheat juice total amount 0.05-0.15% hops, boil 70-90min；
(6) cooling: boil rear wheat juice and stand 30min, be cooled to 7.0-8.0 DEG C, and fill
Enter filtrated air, make wheat juice dissolved oxygen reach 8-12mg/L.
Further, in wheat juice preparation process (4), described filtration time is less than 1.5h,
Described wash the grain time less than 2h.
Further, in wheat juice preparation process (5), the addition of hops is divided into twice, and first
Secondary for adding 20-40% at the beginning of wheat juice during boiling, second time will remain wine for 20min before boiling termination
Flower adds.
Further, in wheat juice preparation process (6), described cool time is less than 2h.
Further, in step S3, described fermentation step is particularly as follows: mulberry juice and wheat juice send
Entering fermentation tank, be simultaneously introduced the saccharomycete of fermentation gross mass 0.4%, ferment under the conditions of 10 DEG C 24h
Rear discharge coagulum and dead yeast, maintain 3-4d, then cools the temperature to 6-7 DEG C and carries out double
Second phthalein reduces, and the sealed cans when pol is down to 3.0-4.0 ° of Bx, pressurize 0.10-0.15MPa continues
Supervention ferment, when double second phthalein content are down to below 0.07mg/L, cools the temperature to 5 DEG C, protects
Temperature 24h heel row yeast once, is cooled to 0-1 DEG C again, and after keeping 15-25d, emptying is coagulated
Gu thing and yeast, prepare mulberries beer after filtering.
Further, described mulberry juice addition is the 2-15% of total zymotic fluid quality.
It is a further object of the present invention to provide a kind of mulberries beer prepared by above-mentioned brew method.
The method have the benefit that: the present invention is with mulberry fruit as raw material, and application is modern
Brewing technique, brews the morat that a class is nutritious, taste is sweet into, is possible not only to
Make full use of silkworm and mulberry resource, improve the economic worth of kind of Sang Yangcan, drinks product can be enriched again
Kind, prosperity Ko-ji insects, to the comprehensive utilization of the deep development of mulberries and sericulture there all
It is of great significance.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clearly
Chu, it is fully described by, it is clear that described embodiment is only a part of embodiment of the present invention,
Rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under not making creative work premise, broadly falls into this
The scope of bright protection.
Embodiment 1
A kind of brew method of mulberries beer, step includes:
Prepared by S1, mulberry juice: fresh mature mulberries impurity elimination is also cleaned, and proceeds in warm water after blanching,
Add color stabilizer to carry out protecting look, through making beating, enzymolysis, squeeze the juice, filter, the enzyme that goes out, be sterilized after
Mulberry juice, step particularly as follows:
(1) clean: choose the fresh ripe mulberry impurity elimination without pest and disease damage and clean 3 times；
(2) blanching: blanching 5min in the hot water of 50 DEG C, addition volume of fruits 3 times,
Concentration is the Vc of 0.1% (wt%) and citric acid protects look 5min；
(3) making beating: utilize the beater that sieve aperture is 0.4mm to pull an oar；
(4) enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 35 DEG C of bars
Enzymolysis 1h under part；
(5) squeeze the juice: first squeeze the juice for the first time with juice extractor, add in then pomace adding
Again squeezing the juice after the water soaking 0.5h of its 5 times of weight, after squeezing the juice for twice, fruit juice merges；
(6) filter: with centrifuge, fruit juice is separated for the first time, then use flame filter press
To its essence filter, soluble solid content is made to control at 10 ° of Bx；
(7) go out enzyme: 80 DEG C of enzyme 10min that go out；
(8) sterilization: obtain mulberry juice after 130 DEG C of sterilization 4s standby.
Prepared by S2 wheat juice: Fructus Hordei Germinatus and rice are pulverized respectively and mix, entered gelatinization, saccharification,
Boil and cool down and obtain wheat juice, particularly as follows:
(1) pulverize: Fructus Hordei Germinatus and rice are pulverized by weight after mixing for 8:2, makes fineness
It is that 30 purposes reach 61%；
(2) gelatinization: mixed powder adds the water of its 4 times of weight, is simultaneously introduced 50mg/L's
Gelatinization is carried out after AMS；
(3) saccharification: proceed to brew kettle, temperature 65 DEG C after gelatinization, keeps 60min, then
The mash of 1/3 is transferred to boil in adjunce copper 10min, retransfers back brew kettle interior and surplus
Yu and 2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 75 DEG C；
(4) filter: filtering after saccharification, filtration time is 1.5h, then the hot water with 75 DEG C
Wash grain, wash grain the time be 1.5h so that it is residual sugar controls at 1.5 ° of Bx；
(5) boil: add wheat juice total amount 0.05% hops at twice, for the first time at the beginning of for wheat juice
Adding 20% during boiling, second time will remain hops for 20min before boiling termination and add, and boil
70min；
(6) cooling: boil rear wheat juice and stand 30min, be cooled to 7.0 DEG C, cool time
For 2h, and it is filled with filtrated air, makes wheat juice dissolved oxygen reach 8mg/L.
S3 fermentation step particularly as follows: by mulberry juice quality be 2%, saccharomycete 0.4% and surplus be
Wheat juice sends into fermentation tank, discharges coagulum and dead yeast, dimension under the conditions of 10 DEG C after the 24h that ferments
Hold 3d, then cool the temperature to 6 DEG C and carry out double second phthalein reduction, when pol is down to 3.0 ° of Bx
Time sealed cans, pressurize 0.10MPa continues fermentation, when double second phthalein content are down to 0.06mg/L,
Cooling the temperature to 5 DEG C, insulation 24h heel row yeast once, is cooled to 0 DEG C again, keeps
Emptying coagulum and yeast after 15d, filter through flame filter press, and temperature is 0 DEG C, pressure
For tinning under the conditions of 0.15MPa, after sterilization, obtain mulberries beer.
Embodiment 2
A kind of brew method of mulberries beer, step includes:
Prepared by S1, mulberry juice: fresh mature mulberries impurity elimination is also cleaned, and proceeds in warm water after blanching,
Add color stabilizer to carry out protecting look, through making beating, enzymolysis, squeeze the juice, filter, the enzyme that goes out, be sterilized after
Mulberry juice, step particularly as follows:
(1) clean: choose the fresh ripe mulberry impurity elimination without pest and disease damage and clean 4 times；
(2) blanching: blanching 15min in the hot water of 60 DEG C, addition volume of fruits 3 times,
Concentration is the Vc of 0.1% (wt%) and citric acid protects look 7min；
(3) making beating: utilize the beater that sieve aperture is 0.5mm to pull an oar；
(4) enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 40 DEG C of bars
Enzymolysis 3h under part；
(5) squeeze the juice: first squeeze the juice for the first time with juice extractor, add in then pomace adding
Again squeezing the juice after the water soaking 1.3h of its 12 times of weight, after squeezing the juice for twice, fruit juice merges；
(6) filter: with centrifuge, fruit juice is separated for the first time, then use flame filter press
To its essence filter, soluble solid content is made to control at 30 ° of Bx；
(7) go out enzyme: 80 DEG C of enzyme 15min that go out；
(8) sterilization: obtain mulberry juice after 130 DEG C of sterilization 5s standby.
Prepared by S2 wheat juice: Fructus Hordei Germinatus and rice are pulverized respectively and mix, entered gelatinization, saccharification,
Boil and cool down and obtain wheat juice, particularly as follows:
(1) pulverize: Fructus Hordei Germinatus and rice are pulverized by weight after mixing for 8:2, makes fineness
It is that 30 purposes reach 62%；
(2) gelatinization: mixed powder adds the water of its 5 times of weight, is simultaneously introduced 75mg/L's
Gelatinization is carried out after AMS；
(3) saccharification: proceed to brew kettle, temperature 67 DEG C after gelatinization, keeps 75min, then
The mash of 1/3 is transferred to boil in adjunce copper 15min, retransfers back brew kettle interior and surplus
Yu and 2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 78 DEG C；
(4) filter: filtering after saccharification, filtration time is 1h, then the hot water wash with 76 DEG C
Grain, wash grain the time be 2h so that it is residual sugar controls at 1.7 ° of Bx；
(5) boil: add wheat juice total amount 0.1% hops at twice, for the first time for boiling at the beginning of wheat juice
Time add 30%, second time for boil termination before 20min will remain hops addition, boil 80min；
(6) cooling: boil rear wheat juice and stand 30min, be cooled to 7.5 DEG C, cool time
For 2h, and it is filled with filtrated air, makes wheat juice dissolved oxygen reach 10mg/L.
S3 fermentation step particularly as follows: by mulberry juice quality be 8%, saccharomycete 0.4% and surplus be
Wheat juice sends into fermentation tank, discharges coagulum and dead yeast, dimension under the conditions of 10 DEG C after the 24h that ferments
Hold 4d, then cool the temperature to 6.5 DEG C and carry out double second phthalein reduction, when pol is down to 3.5 ° of Bx
Time sealed cans, pressurize 0.12MPa continues fermentation, when double second phthalein content are down to 0.05mg/L,
Cooling the temperature to 5 DEG C, insulation 24h heel row yeast once, is cooled to 0.5 DEG C again, keeps
Emptying coagulum and yeast after 20d, filter through flame filter press, and temperature is 1 DEG C, pressure
For tinning under the conditions of 0.17MPa, after sterilization, obtain mulberries beer.
Embodiment 3
A kind of brew method of mulberries beer, step includes:
Prepared by S1, mulberry juice: fresh mature mulberries impurity elimination is also cleaned, and proceeds in warm water after blanching,
Add color stabilizer to carry out protecting look, through making beating, enzymolysis, squeeze the juice, filter, the enzyme that goes out, be sterilized after
Mulberry juice, step particularly as follows:
(1) clean: choose the fresh ripe mulberry impurity elimination without pest and disease damage and clean 4 times；
(2) blanching: blanching 20min in the hot water of 70 DEG C, addition volume of fruits 3 times,
Concentration is the Vc of 0.1% (wt%) and citric acid protects look 10min；
(3) making beating: utilize the beater that sieve aperture is 0.6mm to pull an oar；
(4) enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 45 DEG C of bars
Enzymolysis 6h under part；
(5) squeeze the juice: first squeeze the juice for the first time with juice extractor, add in then pomace adding
Again squeezing the juice after the water soaking 2h of its 20 times of weight, after squeezing the juice for twice, fruit juice merges；
(6) filter: with centrifuge, fruit juice is separated for the first time, then use flame filter press
To its essence filter, soluble solid content is made to control at 60 ° of Bx；
(7) go out enzyme: 80 DEG C of enzyme 20min that go out；
(8) sterilization: obtain mulberry juice after 130 DEG C of sterilization 6s standby.
Prepared by S2 wheat juice: Fructus Hordei Germinatus and rice are pulverized respectively and mix, entered gelatinization, saccharification,
Boil and cool down and obtain wheat juice, particularly as follows:
(1) pulverize: Fructus Hordei Germinatus and rice are pulverized by weight after mixing for 8:2, makes fineness
It is that 30 purposes reach 65%；
(2) gelatinization: mixed powder adds the water of its 6 times of weight, is simultaneously introduced 100mg/L's
Gelatinization is carried out after AMS；
(3) saccharification: proceed to brew kettle, temperature 70 C after gelatinization, keeps 90min, then
The mash of 1/3 is transferred to boil in adjunce copper 20min, retransfers back brew kettle interior and surplus
Yu and 2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 80 DEG C；
(4) filter: filtering after saccharification, filtration time is 1h, then the hot water wash with 78 DEG C
Grain, wash grain the time be 2h so that it is residual sugar controls at 1.8 ° of Bx；
(5) boil: add wheat juice total amount 0.15% hops at twice, for the first time at the beginning of for wheat juice
Adding 40% during boiling, second time will remain hops for 20min before boiling termination and add, and boil
90min；
(6) cooling: boil rear wheat juice and stand 30min, be cooled to 8.0 DEG C, cool time
For 2h, and it is filled with filtrated air, makes wheat juice dissolved oxygen reach 12mg/L.
S3 fermentation step particularly as follows: by mulberry juice quality be 15%, saccharomycete 0.4% and surplus
Send into fermentation tank for wheat juice, after the 24h that ferments under the conditions of 10 DEG C, discharge coagulum and dead yeast,
Maintain 4d, then cool the temperature to 7 DEG C and carry out double second phthalein reduction, when pol is down to 4.0 ° of Bx
Time sealed cans, pressurize 0.15MPa continues fermentation, treat double second phthalein content be down to 0.07mg/L with
Time lower, cooling the temperature to 5 DEG C, insulation 24h heel row yeast once, is cooled to 1 DEG C again,
Keep emptying coagulum and yeast after 25d, filter through flame filter press, temperature is 2 DEG C,
Pressure is tinning under the conditions of 0.20MPa, obtains mulberries beer after sterilization.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, used herein all
Term (including technical term and scientific terminology) has and the common skill in art of the present invention
Art personnel are commonly understood by identical meaning.It is fixed to should also be understood that in such as general dictionary
Those terms of justice should be understood that the meaning having with the context of prior art is consistent
Meaning, and unless defined as here, will not be by idealization or the most formal implication
Explain.
It should be noted last that: above example is only in order to the skill of the illustrative not limiting present invention
Art scheme, although the present invention being described in detail with reference to above-described embodiment, this area general
Lead to and skilled artisans appreciated that: still the present invention can be modified or equivalent, and
Without departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (10)
1. the brew method of a mulberries beer, it is characterised in that step includes:
Prepared by S1, mulberry juice: fresh mature mulberries impurity elimination is also cleaned, and proceeds in warm water after blanching,
Add color stabilizer to carry out protecting look, through making beating, enzymolysis, squeeze the juice, filter, the enzyme that goes out, be sterilized after
Obtain mulberry juice；
Prepared by S2 wheat juice: Fructus Hordei Germinatus and rice are pulverized respectively and mix, entered gelatinization, saccharification,
Boil and cool down and obtain wheat juice；
S3 ferments: fermentation tank sent into by wheat juice and mulberry juice and saccharomycete thereof, controls fermentation temperature
0-10 DEG C, fermentation 20-30 days after after filtration, tinning, sterilization, obtain mulberries beer.
Brew method the most according to claim 1, it is characterised in that in step S1,
Described mulberry juice preparation process particularly as follows:
(1) clean: choose the fresh ripe mulberry impurity elimination without pest and disease damage and clean 3-4 time；
(2) blanching: blanching 5-20min in the hot water of 50-70 DEG C, adds volume of fruits 3
Color stabilizer protect look 5-10min；
(3) making beating: utilize the beater that sieve aperture is 0.4-0.6mm to pull an oar；
(4) enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 35-45 DEG C
Under the conditions of enzymolysis 1-6h；
(5) squeeze the juice: first squeeze the juice for the first time with juice extractor, add in then pomace adding
Again squeeze the juice after the water soaking 0.5-2h of its 5-20 times of weight, fruit juice after squeezing the juice for twice
Merge；
(6) filter: with centrifuge, fruit juice is separated for the first time, then use flame filter press
To its essence filter, soluble solid content is made to control at 10-60 ° of Bx；
(7) go out enzyme: 80 DEG C of enzyme 10-20min that go out；
(8) sterilization: obtain mulberry juice after 130 DEG C of sterilization 4-6s standby.
Brew method the most according to claim 2, it is characterised in that prepared by mulberry juice
In step (2), described color stabilizer is Vc and citric acid, and concentration both it is 0.1% (wt%).
Brew method the most according to claim 1, it is characterised in that in step S2,
Described highland barley juice preparation process particularly as follows:
(1) pulverize: Fructus Hordei Germinatus and rice are pulverized by weight after mixing for 8:2, makes fineness
It is that 30 purposes reach more than 60%；
(2) gelatinization: mixed powder adds the water of its 4-6 times of weight, is simultaneously introduced 50-100mg/L
AMS after carry out gelatinization；
(3) saccharification: proceed to brew kettle, temperature 65-70 DEG C after gelatinization, keep 60-90min,
Then the mash of 1/3 is transferred to boil in adjunce copper 10-20min, retransfer back brew kettle
In, and make mash temperature be 75-80 DEG C；
(4) filter: filter after saccharification, then the hot water wash grain with 75-78 DEG C so that it is residual sugar
Control at 1.5-1.8 ° of Bx；
(5) boil: add wheat juice total amount 0.05-0.15% hops, boil 70-90min；
(6) cooling: boil rear wheat juice and stand 30min, be cooled to 7.0-8.0 DEG C, and fill
Enter filtrated air, make wheat juice dissolved oxygen reach 8-12mg/L.
Brew method the most according to claim 4, it is characterised in that wheat juice preparation step
Suddenly, in (4), described filtration time is less than 1.5h, described in wash the grain time less than 2h.
Brew method the most according to claim 4, it is characterised in that wheat juice preparation step
Suddenly, in (5), the addition of hops is divided into twice, for the first time for adding 20-40% at the beginning of wheat juice during boiling,
Second time will remain hops for 20min before boiling termination and add.
Brew method the most according to claim 4, it is characterised in that wheat juice preparation step
Suddenly, in (6), described cool time is less than 2h.
Brew method the most according to claim 1, it is characterised in that in step S3,
Described fermentation step, particularly as follows: mulberry juice and wheat juice send into fermentation tank, is simultaneously introduced the total matter of fermentation
The saccharomycete of amount 0.4%, discharges coagulum and dead yeast, dimension under the conditions of 10 DEG C after the 24h that ferments
Hold 3-4d, then cool the temperature to 6-7 DEG C and carry out double second phthalein reduction, when pol is down to
Sealed cans during 3.0-4.0 ° of Bx, pressurize 0.10-0.15MPa continues fermentation, treats double second phthalein content
When being down to below 0.07mg/L, cool the temperature to 5 DEG C, be incubated 24h heel row yeast once,
Again it is cooled to 0-1 DEG C, keeps emptying coagulum and yeast after 15-25d, make after filtering
Obtain mulberries beer.
Brew method the most according to claim 8, it is characterised in that described mulberry juice
Addition is the 2-15% of total zymotic fluid quality.
10. the mulberries beer prepared according to the brew method described in any one of claim 1-9.
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| CN201610421681.8A CN105886176A (en) | 2016-06-14 | 2016-06-14 | Brewing method for mulberry beer |
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Cited By (6)
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| CN106701378A (en) * | 2017-01-17 | 2017-05-24 | 梅州市珍宝金柚实业有限公司 | Method for producing golden pomelo beer |
| CN108813364A (en) * | 2018-05-25 | 2018-11-16 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method of compound five cereals oatmeal |
| CN109468185A (en) * | 2018-12-29 | 2019-03-15 | 盐城工学院 | A kind of preparation method of mulberries alcohol-free beer |
| CN109628247A (en) * | 2019-02-21 | 2019-04-16 | 广州南沙珠江啤酒有限公司 | Fruit juice fermentation beer and preparation method thereof |
| CN109943423A (en) * | 2017-12-20 | 2019-06-28 | 杨国愉 | A kind of mulberries beer and its production technology |
| CN112708518A (en) * | 2021-02-23 | 2021-04-27 | 广州南沙珠江啤酒有限公司 | Pineapple fruit beer and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701378A (en) * | 2017-01-17 | 2017-05-24 | 梅州市珍宝金柚实业有限公司 | Method for producing golden pomelo beer |
| CN109943423A (en) * | 2017-12-20 | 2019-06-28 | 杨国愉 | A kind of mulberries beer and its production technology |
| CN108813364A (en) * | 2018-05-25 | 2018-11-16 | 厦门市诚安毅科技有限公司 | A kind of formula and preparation method of compound five cereals oatmeal |
| CN109468185A (en) * | 2018-12-29 | 2019-03-15 | 盐城工学院 | A kind of preparation method of mulberries alcohol-free beer |
| CN109628247A (en) * | 2019-02-21 | 2019-04-16 | 广州南沙珠江啤酒有限公司 | Fruit juice fermentation beer and preparation method thereof |
| CN112708518A (en) * | 2021-02-23 | 2021-04-27 | 广州南沙珠江啤酒有限公司 | Pineapple fruit beer and preparation method thereof |
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