CN1068364A

CN1068364A - A kind of zinciferous beer

Info

Publication number: CN1068364A
Application number: CN 91106199
Authority: CN
Inventors: 尚德君; 袁英姿; 孙湛; 杨胜伟; 缑亚君; 吕安国; 吴文芳; 吴永民
Original assignee: ANSHAN BREWERY
Current assignee: ANSHAN BREWERY
Priority date: 1991-07-06
Filing date: 1991-07-06
Publication date: 1993-01-27

Abstract

The present invention relates to a kind of people's daily life and drink wine, particularly a kind of zinciferous beer.It is characterized in that per kilogram contains 2-5 milligrams of zinc in beer liquid.This invention has the form of flavour substancess such as can reducing volatile acid in the beer, aldehydes, di-acetyl, improves the taste of beer, improves froth stability, and the traditional beer brewing technique is improved, and is the new breakthrough of making method technology.And make and contain rational zinc content in the finished beer, strengthen beer nutrition, be of value to the intake of zinc in people's daily life, healthy useful and harmless to improving.

Description

A kind of zinciferous beer

The present invention relates to a kind of people's daily life and drink wine, particularly a kind of zinciferous beer.

The beer of Xiao Shouing in the market mainly is to be main raw material with barley, rice, hops and water, contains a small amount of alcohol, blistered, carbonated alcoholic drink through what yeast fermentation produced.Though beer is called as nutritive food, but do not contain zinc in the beer, reason is that beer has consumed the trace zinc that contains in cereal and the water in the fermented soy process, mainly utilized and form Ca-Zn-phytic acid complex compound and separate out by yeast growth breeding, do not contain zinc in the finished beer to making, along with the raising day by day of people's living standard, the people of a large amount of drinks beer is more and more, how to improve the nutrition of beer, strengthening zincification is an importance, scarce zinc can cause immune function of human body to descend and occur owing to lacking the various diseases that zinc causes, as growth retardation, mental retardation, sexual disorder, appetite stimulator, partial eclipse, apocleisis, diseases such as trichomadesis.

The object of the present invention is to provide a kind of zinc beer that contains.

Content of the present invention is finished like this: on traditional beer brewing technique basis, divided zinc for two steps added, make that per 1000 gram beer contain zinc 2-5 milligram in the finished beer.

The first step is to add in saccharification wort, per 1000 gram wheat juice add zinc sulfate 4-10 milligram, it is zinc 1-2 milligram, replenish owing to zinc in raw material and the brewing water contains the quantity not sufficient problem, lack zinc in the fermenting process and can influence the zymic growth and breeding, produce more volatile acid, aldehydes and di-acetyl etc., influence the taste and the froth stability of beer, this stage increases inorganic zinc can make wheat juice contain enough zinc, promote the zymic breeding, strengthen the activity of various enzymes in the yeast body, thereby help improving the taste of beer and improve froth stability, from the outward appearance fermentation state, fermentation is strong, the bubble flavor is pure white, volatile acid, aldehydes, di-acetyl obviously descends, beer flavor obviously improves, but the zinc that the first step adds has been consumed in finished beer after fermenting to the greatest extent, must adopt for second step add organic zinc after the fermentation ends in pure mellow wine: Zinc Gluconate 14-35 milligram, make the content of zinc in beer at the 2-5 milligram, be 0.0002%-0.0005%, this moment, fermentation finished because cereuisiae fermentum leaches, Zinc Gluconate exists with ionic condition in beer, without any loss, can be absorbed by the body fully, increase the intake of zinc in people's meals.

The present invention compared with prior art major advantage is:

1, can reduce the form of flavour substancess such as volatile acid in the beer, aldehydes, di-acetyl, improve the taste of beer, improve froth stability, the traditional beer brewing technique is improved, be the new breakthrough of making method technology.

2, make and contain rational zinc content in the finished beer, strengthen beer nutrition, be of value to the intake of zinc in people's daily life, healthy useful and harmless to improving.

3, zinc is the necessary trace element of human body, and zinc participates in the Synthesis of human body 200 plurality of enzymes and coenzyme, is again the activator of various enzymes, thereby replenishes rational zinc composition in the beer, has increased the nutritive value of beer.

4, this kind processing method simple possible is useful and harmless, does not influence original composition of beer, and increases the nutritive value of beer.

Embodiment: to produce 1000 kilograms of beer radixes is example:

At first in adjunce copper, throw 54 kilograms of rice meals, 320 liters in water, carry out gelatinization, gelatinization time 40 minutes, then in brew kettle, drop into 140 kilograms of malt meals, 570 liters in water, levelling temperature to 50 ℃ is carried out protein and is decomposed, after treating that protein decomposes end, the material of two pots is mixed, the levelling temperature is carried out saccharification to 65-68 ℃, saccharification time 40-90 minute, saccharification is warmed up to 78 ℃ after finishing, filter, to boiling pot, residue is got rid of with the liquid collecting that filters out, liquid is in wheat juice, wheat juice boils in boiling pot, adds per 1000 grams of zinc sulfate when boiling and adds 4-10 milligram, i.e. per kilogram wheat juice zincification 1-2 milligram, and add 0.1% hops, wheat juice after boiling is cooled to 6.5-7 ℃ through post precipitation, and the yeast of interpolation 1% ferments the fermentation through 8-10 days, make the sugar that contains in the wheat juice, protein etc. transform and generate alcohol, carbonic acid gas, materials such as amino acid are after the fermentation ends, cool to 5 ℃, discharge most of yeast, carry out airtight storage, further decompose at the lay up period residual sugar, suspended matter further precipitation is separated out, carbonic acid gas is further saturated, storage wine time more than 30 days, store finish after through filtering, the remaining yeast of filtering, throw out, add per 1000 grams of Zinc Gluconate this moment and add the 14-35 milligram, promptly per kilogram wine liquid zincification 2-5 milligram is bottled then, more than 30 minutes, decals promptly becomes the finished product bottled beer to wine after the bottling then through 60 ℃ of sterilizations.

Claims

1, a kind of zinciferous beer, its main component is made up of institutes such as alcohol, residual sugar, carbonic acid gas, soluble nitrogen, di-acetyl, water, it is characterized in that: per 1000 grams contain zinc 2-5 milligram in the beer liquid.

2, by the described a kind of zinc beer that contains of claim 1, it is characterized in that: in the production process of its beer, add zinc sulfate in saccharification wort, per 1000 gram wheat juice add 4-10 milligram zinc sulfate, and per 1000 grams add 14-35 milligram Zinc Gluconate in its pure mellow wine again.