CN106635586A - Preparation method of rose beer - Google Patents

Abstract

The invention belongs to the technical field of brewing of beer and relates to a preparation method of rose beer. The method comprises three processes of preparation of rose juice, preparation of malt juice and mixed fermentation and is characterized by comprising the following steps: firstly washing rose petals with a citric acid aqueous solution, then putting the washed rose petals into hot water for blanching, cooling and then saccharifying according to a conventional process method, carrying out enzyme deactivation on the saccharified rose sauce, and finally extruding and filtering the rose sauce by using a conventional extrusion device to prepare raw rose juice; smashing malt, then adding water into the smashed malt for pasting wort, then saccharifying, then raking grains, standing, refluxing and washing grains, then adding lupulus into a saccharifying pot, clarifying and then cooling to obtain the malt juice; preparing the malt juice into beer, then adding the rose juice in the fermenting process, fermenting, then reducing the temperature, and filtering and clarifying to prepare the rose beer. The preparation method of the rose beer is mature in process route, simple to process and prepare and low in production cost; the prepared rose beer is rich in nutrition and pure in wine fragrance, is refreshing and delicious, has function and taste of the beer and can achieve the healthcare effect.

Description

A kind of preparation method of rose beer

Technical field：

The invention belongs to beer brewing technique technical field, is related to one kind by the use of rose as supplement Auxiliary material makes the technique of health-care nutrient beer, particularly a kind of preparation side of rose beer Method.

Background technology：

The primary raw material for making beer currently with common fermentation process and technique be barley and Wheat, auxiliary material is rice and corn etc., as the living standard of people is gradually stepped up, beer The level of consumption and consumption figure are growing, and consumer is while taste is pursued for the guarantor of beer Health-care function there has also been new requirement；Roseleaf is referred to as gentleman's medicine, warm in nature, perfume (or spice) in Chinese medicine Gas is sweet, with toxin-expelling and face nourishing, qi-regulating and blood, stagnation resolvation of having one's ideas straightened out, it is soothing the liver be amusing the effects such as, it is right Liver and stomach are acted in order, and can dispelling fatigue, improve physique, relieve depression, prevent people Body produces carcinogen etc., also has menstruction regulating and pain relieving to women, improves effect of endocrinopathy, Be capable of the conscience blood vessels of the foster people of temperature, play calmness, pacify, antidepressant effect；So rose Product especially enrich, such as Chinese Patent Application No. discloses one kind for 201410004187.2 Rose beverage；Chinese Patent Application No. discloses a kind of attar of rose for 201210345146.0； Chinese patent 201210367896.8 discloses a kind of Rose vinegar etc.；Using rose as one Plant auxiliary material and be added in beer class drink the extensive concern for having started to be subject to industry and consumer, it is existing Some beer class shapes are a lot, and in addition to general beer, marine alga beer, American ginseng beer, caramel are black Spy's taste beer such as beer, chocolate beer and burdock beer has come out, and receives people's Popular welcome, but existing these beer, primarily to meet the demand of taste and sweet-smelling, Lack nutritional health function, also more complicated particularly on process of preparing, process costs Height, wastes raw material.

The content of the invention：

It is an object of the invention to the shortcoming for overcoming prior art to exist, seeks design one kind with rose To supplement auxiliary material, exploitation prepares a kind of health care beer with health care and nutrition dual-use function to rare juice Wine, make full use of the natural trace element such as zinc, iron, copper, manganese, calcium, selenium that pumpkin is rich in and The high natural colouring matter of medical value, after organically combining with existing beer preparation technology, system For into rose health-care beer.

To achieve these goals, preparation technology of the invention includes preparation, the wheat of rose juice Juice is prepared and three processes of mixed fermentation：

(1) preparation of rose juice：First with the citric acid that weight percent concentration is 0.5～1% Aqueous cleaning roseleaf is then clean with flowing water punching drift again；Again clean roseleaf It is put into be scalded in the hot water that temperature is 90～95 DEG C and boils 3～5 minutes, then naturally placement makes its temperature After naturally cooling to 55～65 DEG C, process routinely carries out saccharification 60 minutes, then will Rose dip after saccharification is finally used higher than the enzyme 15 minutes of carrying out under 80 DEG C of temperature conditionss going out Conventional extrusion equipment squeeze and filter is obtained rose Normal juice；

(2) prepared by wheat juice：Malt is adopted after wet pulverizing plus water-wet, its amount of water is regarded Malt water content is different and have any different, plus water management can be agglomerating with the holding of malt raw material, and uses Hand is gently dialled and is loosely defined, and is then crushed and is crushed using the pulverizer of Ordinary pulverization wheat, Pasty state malt sauce is obtained, with weight ratio as pasty state malt sauce：Water=1:4 ratio feeds intake, control 50～55 DEG C of insulations carry out being warming up to again under the conditions of 60～70 DEG C after mash gelatinization for 40～60 minutes Carry out saccharification 50～70 minutes；Then the mash is beaten after 70～75 DEG C are heated in brew kettle Enter conventional use of lautertuns, then through common process cultivated grain, stand, flow back and wash grain most By the saccharification wort filtered after must clarifying, then 2% beer is added by the weight in saccharification wort Hops, then heating to be boiled and cool down to obtain wheat juice after clarification in 50～70 minutes, is dissolved in its wheat juice Oxygen content is l0～12ppm, and with inoculum concentration percentage by weight as 1% brewer's yeast inoculation is added Afterwards the cold fermentation at 8～10 DEG C, makes residual sugar be down to after 3.5～4.5P and is warming up to 12～15 DEG C, 4～6 days after fermentation wheat juice of storage is stand-by；

(3) mixed fermentation：By fermentation wheat juice in fermentation wheat juice：Rose juice=5:2～1 Weight than adding rose juice to carry out the beer storage of common process again, then Jing conventional mistake Filter makes product with filling.

Compared with prior art, its process route is ripe for the present invention, and processing prepares simple, production Low cost, the rose beer that it is prepared is nutritious, and aroma is pure, salubrious good to eat, both has The function and mouthfeel of beer, can play a role in health care again.

Specific embodiment：

Below by embodiment, the invention will be further described.

Embodiment：

The present embodiment preparation technology includes that the preparation of rose juice, wheat juice are prepared and mixed fermentation three Process：(1) preparation of rose juice：First with the citric acid that weight percent concentration is 0.5～1% Aqueous cleaning roseleaf is then clean with flowing water punching drift again；Again clean roseleaf It is put into be scalded in the hot water that temperature is 90～95 DEG C and boils 3～5 minutes, then naturally placement makes its temperature After naturally cooling to 55～65 DEG C, process routinely carries out saccharification 60 minutes, then will Rose dip after saccharification is finally used higher than the enzyme 15 minutes of carrying out under 80 DEG C of temperature conditionss going out Conventional extrusion equipment squeeze and filter is obtained rose Normal juice；(2) prepared by wheat juice：Malt is adopted Add water-wet after wet pulverizing, its amount of water is had any different depending on malt water content difference, plus water control System can be agglomerating with the holding of malt raw material, and gently dialled with hand and be loosely defined, and then crushes and adopts The pulverizer of Ordinary pulverization wheat is crushed, and obtains pasty state malt sauce, with weight ratio as pasty state wheat Bud sauce：Water=1:4 ratio feeds intake, and 50～55 DEG C of insulations of control carry out mash in 40～60 minutes Saccharification 50～70 minutes is carried out under the conditions of being warming up to 60～70 DEG C again after gelatinization；Then the mash Conventional use of lautertuns is squeezed into after 70～75 DEG C are heated in brew kettle, then through routine Technique it is cultivated grain, stand, flow back and wash grain eventually pass the saccharification wort filtered after must clarifying, then By in saccharification wort weight add 2% hops, then heating boil 50～70 minutes it is clear Wheat juice is cooled down to obtain after clear, dissolved oxygen content is l0～12ppm in its wheat juice, with inoculum concentration weight Percentage be 1% add brewer's yeast inoculation after at 8～10 DEG C cold fermentation, be down to residual sugar 12～15 DEG C are warming up to after 3.5～4.5P, 4～6 days after fermentation wheat juice of storage is stand-by；(3) Mixed fermentation：By fermentation wheat juice in fermentation wheat juice：Rose juice=5:2～1 weight is than adding Rose juice carries out again the beer storage of common process, then Jing conventional filtration and filling makes Product.

Claims (1)

1. a kind of preparation method of rose beer, it is characterised in that prepare including rose juice, wheat Juice is prepared and three processes of mixed fermentation；Prepared by rose juice is to be first with weight percent concentration 0.5～1% aqueous citric acid solution cleaning roseleaf is then clean with flowing water punching drift again；Again Clean roseleaf is put into scald in the hot water that temperature is 90～95 DEG C and is boiled 3～5 minutes, then Naturally place after making its temperature naturally cool to 55～65 DEG C, process routinely is carried out Saccharification 60 minutes, then the rose dip after saccharification is gone out under higher than 80 DEG C of temperature conditionss Enzyme 15 minutes, is finally obtained rose Normal juice with conventional extrusion equipment squeeze and filter；Wheat juice system It is standby：By malt using after wet pulverizing plus water-wet, its amount of water regard malt water content it is different and Have any different, plus water management can be agglomerating with the holding of malt raw material, and gently dialled with hand and be loosely defined, Then crush and crushed using the pulverizer of Ordinary pulverization wheat, obtain pasty state malt sauce, with weight Amount is than being pasty state malt sauce：Water=1:4 ratio feeds intake, and controls 50～55 DEG C of insulations 40～60 Minute carries out 50～70 points of saccharification under the conditions of carrying out being warming up to 60～70 DEG C again after mash gelatinization Clock；Then the mash squeezes into conventional use of filtration after 70～75 DEG C are heated in brew kettle Groove, then through common process cultivated grain, stand, flow back and wash after grain eventually passes and filter and must clarify Saccharification wort, then by saccharification wort weight add 2% hops, then heating boil Wheat juice is cooled down to obtain after boiling clarification in 50～70 minutes, dissolved oxygen content is l0～12ppm in its wheat juice, Low temperature is sent out at 8～10 DEG C after adding brewer's yeast to be inoculated with as 1% with inoculum concentration percentage by weight Ferment, makes residual sugar be down to after 3.5～4.5P and is warming up to 12～15 DEG C, stores after fermentation in 4～6 days Wheat juice is stand-by；Mixed fermentation：By fermentation wheat juice in fermentation wheat juice：Rose juice=5:2～1 Weight carries out again the beer storage of common process than addition rose juice, then Jing conventional filtration Product is made with filling.