CN106753950A - A kind of preparation method of Semen sesami nigrum beer - Google Patents
A kind of preparation method of Semen sesami nigrum beer Download PDFInfo
- Publication number
- CN106753950A CN106753950A CN201611152847.7A CN201611152847A CN106753950A CN 106753950 A CN106753950 A CN 106753950A CN 201611152847 A CN201611152847 A CN 201611152847A CN 106753950 A CN106753950 A CN 106753950A
- Authority
- CN
- China
- Prior art keywords
- semen sesami
- sesami nigrum
- fermentation
- preparation
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides preparation, the treatment of the Semen sesami nigrum dregs of rice, the saccharification of wheat juice, addition auxiliary agent, the fermentation of a kind of preparation method of Semen sesami nigrum beer, the preparation method, including the Semen sesami nigrum dregs of rice；Finished beer of the invention is detected：Specific targets are 12 degree of concentration, the degree of fermentation 75%, biacetyl 0.01mg/L；Alcoholic strength 4.2%（vol）, turbidity 0.1EBC, alcohol ester compares 3.0, steeps holding property 250s, and foam is fine and smooth, and foam volume enriches, and hangs cup, with the distinctive delicate fragrance of beer, and the aromatic mouthfeel with Semen sesami nigrum；Finished beer of the invention, anti-oxidant value is 90% to DPPH free radical scavenging activities, is 85% to ultra-oxygen anion free radical clearance rate, is 82% to hydroxyl radical free radical clearance rate.
Description
Technical field
The present invention relates to a kind of preparation method of Semen sesami nigrum beer, belong to food fermentation technical field.
Background technology
Semen sesami nigrum is the black seeds of Pedaliaceae sesame, containing substantial amounts of fat and protein, also contains carbohydrate, vitamin
The nutritional ingredients such as A, vitamin E, lecithin, calcium, iron, chromium, play the role of stomach invigorating, liver protection, promote red blood cell growth, while can be with
Increase internal melanin, be conducive to natural on-off cycles of hair growth.
Semen sesami nigrum can allow beer to have more nutritions, but use at present as the appropriate addition in brewing
Semen sesami nigrum is not reported still both at home and abroad as the production development of beer additive.
Because containing too many lubricant component in Semen sesami nigrum, even by the Semen sesami nigrum dregs of rice obtained after oil expression, still containing
There is the crude fat of 8-10%, the Semen sesami nigrum dregs of rice are added in Process of Beer Brewing, be primarily present following technical problem, one is influence
The foam characteristic of beer, foam volume is few, holds bubble property poor；
Other biacetyl is the important by-products in beer fermentation process, is the important substance for influenceing beer flavor, when its content
When too high（In ale >=1.5mg/L）, beer can show sour meal taste, the local flavor of heavy damage beer, in beer fermentation
Early stage, diacetyl content is very high, ferments the later stage, after yeast is reuptaked, is reduced into butanediol, and butanediol can promote beer
Wine taste reaches maturation.
In order to control the amount of biacetyl, typically require there should be sufficient dissolved oxygen in zymotic fluid, it is therefore an objective to be saccharomycete
Breeding provides oxygen, to be conducive to the breeding of yeast, increases yeast number, i.e. yeast concentration in unit zymotic fluid, not only contributes to
α-acetolactic acid is oxidized to biacetyl, and is reduced by yeast, the ability for increasing yeast reduction of diacetyl is also helped, so that significantly
Reduce the content of α-acetolactic acid and biacetyl；But sufficient dissolved oxygen can cause the loss of antioxidants in Semen sesami nigrum,
And then the inoxidizability of the Semen sesami nigrum beer of influence preparation, how while diacetyl content is reduced, moreover it is possible to keep what is prepared
Beer has antioxygenic property higher, is the technical barrier in industry.
The content of the invention
It is an object of the invention to provide a kind of preparation method of Semen sesami nigrum beer, to realize following goal of the invention：
（1）Semen sesami nigrum beer prepared by the present invention, foam volume is abundant, fine and smooth, holds the bubble time long；
（2）Semen sesami nigrum beer prepared by the present invention, while diacetyl content is reduced, can improve the inoxidizability of beer
Energy.
In order to solve the above technical problems, the technical scheme that the present invention takes is as follows：
The following is the further improvement to above-mentioned technical proposal：
A kind of preparation of the preparation method of Semen sesami nigrum beer, the preparation method, including the Semen sesami nigrum dregs of rice, the treatment of the Semen sesami nigrum dregs of rice,
The saccharification of wheat juice, addition auxiliary agent, fermentation.
The following is the further improvement to above-mentioned technical proposal：
The Semen sesami nigrum dregs of rice, protein content 37.5-38.5%, crude fat content 8-9%；Sesame cellulose content is 0.28-0.32%,
Sesamolin content is 0.047-0.051%, and sesame phenol content is 0.09-0.11%, and flax salidroside content is 0.29-0.33%, car
Preceding sugared content is 0.47-0.50%, and sesame sugared content is 0.9-1.1%, and Ca contents are 580-610mg/100g.
The treatment of the Semen sesami nigrum dregs of rice, by the Semen sesami nigrum dregs of rice, drying to moisture is less than 8%, is then crushed to 50-60 μ
M, adds the 7.8-8.5 times of water mixing of weight, stirring to obtain Semen sesami nigrum slurry；Add cellulase and lipase, hydrolysis temperature
38-42 DEG C, pH5.4-5.6, enzymolysis time 4-4.5 hours；
Regulation pH to 6.5, adds compound protease, and the addition of compound protease starches the 0.85-0.93% of quality for Semen sesami nigrum,
Proceed enzymolysis；Temperature is 48-52 DEG C, and enzymolysis time 4 hours obtains enzymolysis liquid；Enzymolysis liquid gone out after enzyme, is filtered, be centrifuged,
Semen sesami nigrum dregs of rice supernatant.
The compound protease, is made up of neutral proteinase with papain, neutral proteinase and papain
Mass ratio is 3:1；
The addition of the cellulase is the 0.5% of Semen sesami nigrum slurry quality, and the addition of lipase is Semen sesami nigrum slurry quality
0.2%。
The saccharification of the wheat juice, bud is removed by malt without decortication, after cleaning and drying, is crushed, and crosses 60 mesh sieves, takes malt
70 parts of powder, adds 5 parts of tapioca, 10 parts of konjak starch, 8 parts of lotus root starch, 7 parts of Chinese yam starch, is well mixed, and obtains raw material powder, plus
Enter the 10-12 times of water of quality, stirred under 500-600r/min, carry out homogeneous；Then saccharification treatment is carried out；
The homogeneous, homogeneous 5 minutes under 15-16MPa, was then increased to 22-24MPa, homogeneous with the speed of 0.5MPa/ minutes
3 minutes, it is reduced to homogeneous 4 minutes under 18-19 MPa.
The saccharification treatment, pH value to 4.2-4.3 is adjusted to after homogeneous in gained feed liquid, adds carbohydrase, carbohydrase to add
It is 245-255U/100g raw material powder to measure, and is incubated 40-45 minutes, is cooled to 5 DEG C, obtains saccharified liquid；
In the carbohydrase, AMS, the mass ratio of Isosorbide-5-Nitrae glucuroide are 3：1；
The addition auxiliary agent, saccharified liquid is boiled and is kept for 50 minutes, after convolution precipitation, is cooled to 8 DEG C, adds auxiliary agent, auxiliary agent
Addition be the 0.9-1.1% of saccharified liquid, stir；
The auxiliary agent, in parts by weight, including following components：4-5 parts of tamarind seed polysaccharide glue, propylene glycol alginate 1-2 parts, white fungus
Colloid 3.8-4.1 parts, LBP-X 1.9-2.1 parts, hard clam polypeptide 6.7-7 parts, amarogentin 4.8-5.1 parts；
The tremella gel, relative density is 1.0~1.1, average molecular mass 600~1000.
The fermentation, including first stage fermentation, the first stage fermentation, will add the saccharified liquid after auxiliary agent, add
To in fermentation tank, fermentation temperature is 8 DEG C, and oxygen concentration is 12mg/L, and yeast canful is controlled in 18-18.2 × 106Individual/ml, control
Pressing pressure is 0.05MPa, is fermented, and when the degree of fermentation reaches 45%, adds Semen sesami nigrum dregs of rice supernatant, saccharified liquid in fermentation tank
It is 3 with the volume ratio of Semen sesami nigrum dregs of rice supernatant:1.
The fermentation, including second stage fermentation, the second stage fermentation, it is 5mg/L, hair that regulation fills interior oxygen concentration
Ferment temperature is 6 DEG C, and fermentation Stress control is fermented in 0.03MPa, and the degree of fermentation reaches 60%.
The fermentation, including phase III fermentation；The phase III fermentation, when the degree of fermentation reaches 60%, rises high-temperature
To 15 DEG C, envelope is filled, and boosts to 0.2MPa, and fermentation to biacetyl is 0.2mg/L.
The fermentation, also including fourth stage fermentation and the 5th stage fermentation；The fourth stage fermentation,
When biacetyl is 0.2mg/L, start cooling, 10 DEG C are reduced to the speed of 0.5 DEG C/min, keep fermentation to biacetyl
It is 0.05mg/L；
5th stage fermentation, when diacetyl content is reduced to 0.05mg/L, fast cooling carries out cold storage to 0 DEG C at 0 DEG C
Operation, cold storage 5 days.
The preparation of the Semen sesami nigrum dregs of rice, squeezer rotating speed is controlled in 33r/min, when squeezer temperature is increased to 65 DEG C,
To slowly be fed with the speed of 0.5kg/min by the Semen sesami nigrum propagandized hotly, charging is finished, start to be boosted with the speed of 5MPa/min
To 50MPa, cake thickness is adjusted out for 0.5mm, start squeezing, after 5 minutes；
Temperature is increased to 80 DEG C, pressure is improved to 70 MPa, cake thickness is adjusted out for 1mm, after being kept for 1 minute；
Temperature is reduced to 35 DEG C with the speed of 10 DEG C/min, pressure is improved in 80MPa, adjusts out cake thickness for 1.5mm, squeezing
5 minutes, the as cake for squeezing out, the Semen sesami nigrum dregs of rice.
Compared with prior art, beneficial effects of the present invention are：
Finished beer of the invention is detected：Specific targets are 12 degree of concentration, the degree of fermentation 75%, biacetyl 0.01mg/L；Alcohol
Degree 4.2%（vol）, turbidity 0.1EBC, alcohol ester compares 3.0, steeps holding property 250s, and foam is fine and smooth, and foam volume enriches, and cup is hung, with beer
Distinctive delicate fragrance, and the aromatic mouthfeel with Semen sesami nigrum；
Finished beer of the invention, anti-oxidant value is 90% to DPPH free radical scavenging activities, and ultra-oxygen anion free radical is removed
Rate is 85%, is 82% to hydroxyl radical free radical clearance rate.
Beer prepared by the present invention, can promote the metabolism of alcohol, and after 2h, the metabolic rate of alcohol is up to more than 70%.
Specific embodiment mode
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used for
The bright and explanation present invention, is not intended to limit the present invention.
A kind of preparation method of Semen sesami nigrum beer of embodiment 1
Comprise the following steps：
（1）The preparation of the Semen sesami nigrum dregs of rice
Semen sesami nigrum raw material is cleaned into various impurity, is dried at 35 DEG C, moisture is reduced to 8%, then propagandized hotly 5 minutes, pressed
Crusher rotating speed is controlled in 33r/min, when squeezer temperature is increased to 65 DEG C, will pass through the Semen sesami nigrum propagandized hotly with 0.5kg/min
Speed slowly feed, treat 10kg Semen sesami nigrum charging finish, beginning 50MPa is boosted to the speed of 5MPa/min, adjust out
Cake thickness is 0.5mm, starts squeezing, after 5 minutes；
Temperature is increased to 80 DEG C, pressure is improved to 70 MPa, cake thickness is adjusted out for 1mm, after being kept for 1 minute；
Temperature is reduced to 35 DEG C with the speed of 10 DEG C/min, pressure is improved in 80MPa, adjusts out cake thickness for 1.5mm, squeezing
5 minutes, the cake for squeezing out, as the Semen sesami nigrum dregs of rice detected the index of the Semen sesami nigrum dregs of rice, including：Protein content 38%, crude fat（It is residual
Oil）Content 8.5%；Sesame cellulose content is 0.3%, and sesamolin content is 0.05%, and sesame phenol content is 0.1%, and flax glucoside contains
It is 0.3% to measure, and Chinese herbaceous peony sugared content is 0.5%, and sesame sugared content is that 1%, Ca contents are 600mg/100g.
（2）The treatment of the Semen sesami nigrum dregs of rice
By step（1）The Semen sesami nigrum dregs of rice of preparation, drying to moisture is less than 8%, is then crushed to 50-60 μm, adds 8 times
The water mixing of weight, stirring obtains Semen sesami nigrum slurry；
Cellulase and lipase are added, is digested, the addition of cellulase is the 0.5% of Semen sesami nigrum slurry quality, lipase
Addition for Semen sesami nigrum slurry quality 0.2%, 40 DEG C of hydrolysis temperature, pH5.5, enzymolysis time 4.5 hours；
Regulation pH to 6.5, adds compound protease, and the addition of compound protease is the 0.9% of Semen sesami nigrum slurry quality, continue into
Row enzymolysis, the compound protease is made up of neutral proteinase with papain, the matter of neutral proteinase and papain
Amount ratio is 3:1, temperature is 50 DEG C, and enzymolysis time 4 hours obtains enzymolysis liquid；
Enzymolysis liquid is gone out after enzyme, the activated carbon filtration treatment of 100 mesh is first passed through, is then centrifuged 10 minutes under 1000r/min, taken
Supernatant.
（3）The saccharification of wheat juice
Malt is removed into bud without decortication, after cleaning and drying, is crushed, cross 60 mesh sieves, take 70 parts of malt flour, add para arrowroot
5 parts of powder, 10 parts of konjak starch, 8 parts of lotus root starch, 7 parts of Chinese yam starch, are well mixed, and obtain raw material powder, add 10 times of water of quality,
Stirred under 600r/min, carry out homogeneous；Then saccharification treatment is carried out；
The saccharification treatment, pH value to 4.2 is adjusted to after homogeneous in gained feed liquid, adds carbohydrase, and carbohydrase addition is 250U/
100g raw material powder, is incubated 40 minutes, is cooled to 5 DEG C, obtains saccharified liquid.
In the carbohydrase, AMS, the mass ratio of Isosorbide-5-Nitrae glucuroide are 3：1；
Then the homogeneous, homogeneous 5 minutes under 16MPa were increased to 22MPa with the speed of 0.5MPa/ minutes, homogeneous 3 minutes,
It is reduced to homogeneous 4 minutes under 18 MPa.
（4）Add auxiliary agent
Saccharified liquid is boiled and kept for 50 minutes, after convolution precipitation, 8 DEG C is cooled to, auxiliary agent is added, the addition of auxiliary agent is sugar
Change the 1% of liquid, stir.
The auxiliary agent, in parts by weight, including following components：5 parts of tamarind seed polysaccharide glue, 1 part of propylene glycol alginate, white fungus
4 parts of colloid, 2 parts of LBP-X, 7 parts of hard clam polypeptide, 5 parts of amarogentin.
The tremella gel, relative density is 1.0 ~ 1.1, average molecular mass 600 ~ 1000.
（5）Fermentation
First stage ferments
By step（4）The saccharified liquid after auxiliary agent is added, is added in fermentation tank, fermentation temperature is 8 DEG C, and oxygen concentration is 12mg/
L, yeast canful is controlled 18 × 106Individual/ml, control pressure is 0.05MPa, is fermented, when the degree of fermentation reaches 45%, plus
Enter step（2）The supernatant of preparation, saccharified liquid and the volume ratio of supernatant are 3 in fermentation tank:1；
Second stage is fermented
It is 5mg/L that regulation fills interior oxygen concentration, and fermentation temperature is 6 DEG C, and fermentation Stress control is fermented in 0.03MPa, is fermented
Degree reaches 60%；
Phase III ferments
When the degree of fermentation reaches 60%, high-temperature being risen to 15 DEG C, envelope is filled, boosting to 0.2MPa, fermentation to biacetyl is 0.2mg/L；
Fourth stage is fermented
When biacetyl is 0.2mg/L, start cooling, 10 DEG C are reduced to the speed of 0.5 DEG C/min, keep fermentation to biacetyl
It is 0.05mg/L；
5th stage fermentation
When diacetyl content is reduced to 0.05mg/L, fast cooling to 0 DEG C, carried out at 0 DEG C it is cold storage operation, it is cold storage 5 days after, inspection
Survey the degree of fermentation, biacetyl, anti-oxidant value.
（6）It is filling
The beer of fermenting-ripening is filtered, filling, pasteurization obtains finished product.
Finished beer of the invention is detected：Specific targets are 12 degree of concentration, the degree of fermentation 75%, biacetyl 0.01mg/L；
Alcoholic strength 4.2%（vol）, turbidity 0.1EBC, alcohol ester compares 3.0, steeps holding property 250s, and foam is fine and smooth, and foam volume enriches, and hangs cup, has
The distinctive delicate fragrance of beer, and the aromatic mouthfeel with Semen sesami nigrum；
Finished beer of the invention, anti-oxidant value is 90% to DPPH free radical scavenging activities, and ultra-oxygen anion free radical is removed
Rate is 85%, is 82% to hydroxyl radical free radical clearance rate.
Beer prepared by the present invention, can promote the metabolism of alcohol, specifically try out process as follows：
Two groups of volunteers are chosen, age 25-30 Sui, there is history of drinking history, be randomly divided into 2 groups, i.e. control group and of the present invention group；
Every group of 50 people；
Control group：The common Tsingtao beer of in the market is drunk, original wort concentration is 12 degree, alcohol content 3.8%, and wine liquid is limpid
It is transparent, in faint yellow, foam is pure, exquisiteness, and the amount of drinking is 1000ml
Of the present invention group：The beer of the preparation of the embodiment of the present invention 1 is drunk, the amount of drinking is 1000ml；
Detection blood alcohol concentration, is specifically shown in Table 1.
Table 1
Malt of the present invention, is fructus hordei germinatus.
Unless specifically indicated, ratio of the present invention is mass ratio, and described percentage is quality percentage
Number.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
Modified with to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in of the invention
Within protection domain.
Claims (10)
1. a kind of preparation method of Semen sesami nigrum beer, it is characterised in that：The preparation method, including the Semen sesami nigrum dregs of rice preparation, black
The treatment of sesame seed meal, the saccharification of wheat juice, addition auxiliary agent, fermentation；The treatment of the Semen sesami nigrum dregs of rice, by after enzymolysis processing, filtering,
Semen sesami nigrum dregs of rice supernatant is centrifuged to obtain.
2. the preparation method of a kind of Semen sesami nigrum beer according to claim 1, it is characterised in that：The saccharification of the wheat juice,
Malt is crushed, 60 mesh sieves are crossed, 70 parts of malt flour is taken, adds 5 parts of tapioca, 10 parts of konjak starch, 8 parts of lotus root starch, Chinese yam to form sediment
7 parts of powder, is well mixed, and obtains raw material powder, adds the 10-12 times of water of quality, and then stirring, homogeneous carry out saccharification treatment；
The homogeneous, homogeneous 5 minutes under 15-16MPa, was then increased to 22-24MPa, homogeneous with the speed of 0.5MPa/ minutes
3 minutes, it is reduced to homogeneous 4 minutes under 18-19 MPa；
The saccharification treatment, pH value to 4.2-4.3 is adjusted to after homogeneous in gained feed liquid, adds carbohydrase, and carbohydrase addition is
245-255U/100g raw material powder, is incubated 40-45 minutes, is cooled to 5 DEG C, obtains wheat juice saccharified liquid；In the carbohydrase, alphalise starch
Enzyme, the mass ratio of Isosorbide-5-Nitrae glucuroide are 3：1.
3. the preparation method of a kind of Semen sesami nigrum beer according to claim 2, it is characterised in that：The addition auxiliary agent, will
Wheat juice saccharified liquid boils and is kept for 50 minutes, after convolution precipitation, is cooled to 8 DEG C, adds auxiliary agent, and the addition of auxiliary agent is saccharification
The 0.9-1.1% of liquid, stirs；
The auxiliary agent, in parts by weight, including following components：4-5 parts of tamarind seed polysaccharide glue, propylene glycol alginate 1-2 parts, white fungus
Colloid 3.8-4.1 parts, LBP-X 1.9-2.1 parts, hard clam polypeptide 6.7-7 parts, amarogentin 4.8-5.1 parts；
The tremella gel, relative density is 1.0~1.1, average molecular mass 600~1000.
4. the preparation method of a kind of Semen sesami nigrum beer according to claim 3, it is characterised in that：The fermentation, including the
One stage fermentation, the first stage fermentation, will add the wheat juice saccharified liquid after auxiliary agent, be added in fermentation tank, fermentation temperature
It it is 8 DEG C, oxygen concentration is 12mg/L, yeast canful is controlled in 18-18.2 × 106Individual/ml, control pressure is 0.05MPa, is carried out
Fermentation, when the degree of fermentation reaches 45%, adds Semen sesami nigrum dregs of rice supernatant, the body of saccharified liquid and Semen sesami nigrum dregs of rice supernatant in fermentation tank
Product is than being 3:1.
5. the preparation method of a kind of Semen sesami nigrum beer according to claim 4, it is characterised in that：The fermentation, including the
Two-stage ferments, the second stage fermentation, and it is 5mg/L that regulation fills interior oxygen concentration, and fermentation temperature is 6 DEG C, pressure control of fermenting
System is fermented in 0.03MPa, and the degree of fermentation reaches 60%.
6. the preparation method of a kind of Semen sesami nigrum beer according to claim 5, it is characterised in that：The fermentation, including the
Three stage fermentations；The phase III fermentation, when the degree of fermentation reaches 60%, rises high-temperature to 15 DEG C, and envelope is filled, and is boosted to
0.2MPa, fermentation to biacetyl is 0.2mg/L.
7. the preparation method of a kind of Semen sesami nigrum beer according to claim 6, it is characterised in that：The fermentation, also includes
Fourth stage is fermented and the 5th stage fermentation；The fourth stage fermentation, when biacetyl is 0.2mg/L, starts cooling, with
The speed of 0.5 DEG C/min is reduced to 10 DEG C, and it is 0.05mg/L to keep fermentation to biacetyl；
5th stage fermentation, when diacetyl content is reduced to 0.05mg/L, fast cooling carries out cold storage to 0 DEG C at 0 DEG C
Operation, cold storage 5 days.
8. the preparation method of a kind of Semen sesami nigrum beer according to claim 1, it is characterised in that：
The Semen sesami nigrum dregs of rice, protein content 37.5-38.5%, crude fat content 8-9%；Sesame cellulose content is 0.28-0.32%,
Sesamolin content is 0.047-0.051%, and sesame phenol content is 0.09-0.11%, and flax salidroside content is 0.29-0.33%, car
Preceding sugared content is 0.47-0.50%, and sesame sugared content is 0.9-1.1%, and Ca contents are 580-610mg/100g.
9. the preparation method of a kind of Semen sesami nigrum beer according to claim 1, it is characterised in that：The place of the Semen sesami nigrum dregs of rice
Reason, by the Semen sesami nigrum dregs of rice, drying to moisture is less than 8%, is then crushed to 50-60 μm, adds the 7.8-8.5 times of water of weight
Mixing, stirring obtains Semen sesami nigrum slurry；Add cellulase and lipase, 38-42 DEG C of hydrolysis temperature, pH5.4-5.6, during enzymolysis
Between 4-4.5 hours；
Regulation pH to 6.5, adds compound protease, and the addition of compound protease starches the 0.85-0.93% of quality for Semen sesami nigrum,
Proceed enzymolysis；Temperature is 48-52 DEG C, and enzymolysis time 4 hours obtains enzymolysis liquid；Enzymolysis liquid gone out after enzyme, is filtered, be centrifuged,
Semen sesami nigrum dregs of rice supernatant；
The compound protease, is made up of neutral proteinase with papain, the quality of neutral proteinase and papain
Ratio is 3:1；
The addition of the cellulase is the 0.5% of Semen sesami nigrum slurry quality, and the addition of lipase is Semen sesami nigrum slurry quality
0.2%。
10. the preparation method of a kind of Semen sesami nigrum beer according to claim 1, it is characterised in that：
The preparation of the Semen sesami nigrum dregs of rice, squeezer rotating speed is controlled in 33r/min, when squeezer temperature is increased to 65 DEG C, will be through
Cross the Semen sesami nigrum propagandized hotly slowly to be fed with the speed of 0.5kg/min, charging is finished, beginning is boosted to the speed of 5MPa/min
50MPa, adjusts out cake thickness for 0.5mm, starts squeezing, after 5 minutes；
Temperature is increased to 80 DEG C, pressure is improved to 70 MPa, cake thickness is adjusted out for 1mm, after being kept for 1 minute；
Temperature is reduced to 35 DEG C with the speed of 10 DEG C/min, pressure is improved in 80MPa, adjusts out cake thickness for 1.5mm, squeezing
5 minutes, the as cake for squeezing out, the Semen sesami nigrum dregs of rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152847.7A CN106753950B (en) | 2016-12-14 | 2016-12-14 | Preparation method of black sesame beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152847.7A CN106753950B (en) | 2016-12-14 | 2016-12-14 | Preparation method of black sesame beer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106753950A true CN106753950A (en) | 2017-05-31 |
| CN106753950B CN106753950B (en) | 2020-09-08 |
Family
ID=58888512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611152847.7A Active CN106753950B (en) | 2016-12-14 | 2016-12-14 | Preparation method of black sesame beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106753950B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111347A (en) * | 2020-09-02 | 2020-12-22 | 黑龙江省科学院大庆分院 | Preparation method of hemp protein zymolyte brewed beer |
| CN113652321A (en) * | 2021-08-26 | 2021-11-16 | 南阳市京德啤酒技术开发有限公司 | Method for brewing beer capable of reducing blood sugar |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101669A (en) * | 1993-12-10 | 1995-04-19 | 安徽省凤台县啤酒厂 | Making method of black rice beer |
| CN1148086A (en) * | 1995-10-13 | 1997-04-23 | 江西省赣良啤酒厂 | Black rice beer and process for producing same |
| CN1364868A (en) * | 2002-01-19 | 2002-08-21 | 傅汝升 | Rye beer |
| CN101423860A (en) * | 2008-12-11 | 2009-05-06 | 江苏大学 | Gingeli antioxidation polypeptide composition and method for producing the same |
| CN101768533A (en) * | 2009-11-09 | 2010-07-07 | 北京富邦博尔生物科技有限公司 | Preparation method of beer wort clarifier |
| CN102851161A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit beer and production process thereof |
| CN102851162A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black food beer and production technology thereof |
| CN104313082A (en) * | 2014-11-11 | 2015-01-28 | 济南凯因生物科技有限公司 | Method for extracting polysaccharose from sesame seed meal through biological enzyme method |
| CN106085676A (en) * | 2016-08-16 | 2016-11-09 | 燕京啤酒(玉林)有限公司 | One has Pericarpium Citri Reticulatae, coriander fragrance white beer and preparation method thereof |
-
2016
- 2016-12-14 CN CN201611152847.7A patent/CN106753950B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101669A (en) * | 1993-12-10 | 1995-04-19 | 安徽省凤台县啤酒厂 | Making method of black rice beer |
| CN1148086A (en) * | 1995-10-13 | 1997-04-23 | 江西省赣良啤酒厂 | Black rice beer and process for producing same |
| CN1364868A (en) * | 2002-01-19 | 2002-08-21 | 傅汝升 | Rye beer |
| CN101423860A (en) * | 2008-12-11 | 2009-05-06 | 江苏大学 | Gingeli antioxidation polypeptide composition and method for producing the same |
| CN101768533A (en) * | 2009-11-09 | 2010-07-07 | 北京富邦博尔生物科技有限公司 | Preparation method of beer wort clarifier |
| CN102851161A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit beer and production process thereof |
| CN102851162A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black food beer and production technology thereof |
| CN104313082A (en) * | 2014-11-11 | 2015-01-28 | 济南凯因生物科技有限公司 | Method for extracting polysaccharose from sesame seed meal through biological enzyme method |
| CN106085676A (en) * | 2016-08-16 | 2016-11-09 | 燕京啤酒(玉林)有限公司 | One has Pericarpium Citri Reticulatae, coriander fragrance white beer and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘绍文: "氧在啤酒生产中的作用、影响及消除方法", 《酿酒》 * |
| 樊仕俊等: "冷却麦汁中含氧量的控制", 《酿酒》 * |
| 陳⽒懷順: "發酵時間對⿊芝麻啤酒性質影響之探討", 《⻁尾科技⼤學⽣物科技研究所學》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111347A (en) * | 2020-09-02 | 2020-12-22 | 黑龙江省科学院大庆分院 | Preparation method of hemp protein zymolyte brewed beer |
| CN113652321A (en) * | 2021-08-26 | 2021-11-16 | 南阳市京德啤酒技术开发有限公司 | Method for brewing beer capable of reducing blood sugar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106753950B (en) | 2020-09-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101838597B (en) | Brewing methodof oat red yeast rice beer | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN105132250B (en) | A kind of quinoa white wine and preparation method thereof | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN102827716A (en) | Brewing technology of blueberry fruit beer | |
| CN102250701B (en) | Functional beer and brewing method thereof | |
| CN102746963B (en) | High content beta -beer with yeast and preparation method of beer | |
| CN102370219B (en) | Method for preparing highland barley fermented beverage | |
| CN101649266A (en) | Highland barley red koji rice beer and brewing method thereof | |
| CN104673566A (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN105219586A (en) | A kind of fermented type gas water beverage and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN103060145A (en) | Preparation technology of cordyceps militaris grape wine | |
| CN102250700A (en) | Purple sweet potato beer and production process thereof | |
| CN101781616A (en) | Roxburgh rose beer and preparation method thereof | |
| CN110042023A (en) | Jasmine tea beer and its production method | |
| CN106753950A (en) | A kind of preparation method of Semen sesami nigrum beer | |
| CN104388295A (en) | Method for producing winter jujube vinegar drink from winter jujube residues | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN112899106B (en) | Brewing method of mulberry wine | |
| CN104365838A (en) | Red date and rice fermented milk and making method thereof | |
| CN101589827B (en) | Chitooligosaccharide-containing fruit vinegar beverage and preparation method thereof | |
| CN105462734A (en) | Preparation process of buttered tea flavored highland barley monascus beer and monascus beer | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN1090323A (en) | Black rice thick wine and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |