CN107384660A - A kind of brewage process of cortex acanthopanacis health-preserving beer - Google Patents
A kind of brewage process of cortex acanthopanacis health-preserving beer Download PDFInfo
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- CN107384660A CN107384660A CN201710681331.XA CN201710681331A CN107384660A CN 107384660 A CN107384660 A CN 107384660A CN 201710681331 A CN201710681331 A CN 201710681331A CN 107384660 A CN107384660 A CN 107384660A
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/254—Acanthopanax or Eleutherococcus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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
Abstract
The invention discloses a kind of brewage process of cortex acanthopanacis health-preserving beer, it is related to brewing industry technical field, comprises the following steps：(1) preparation of malt-rice juice, the preparation of (2) health additive, (3) saccharification, the filtering of (4) converted mash, (5) boil, and (6) fermentation, (7) dilute, be filling.The made health-preserving beer of the present invention has the characteristics of aroma is pure, mouthfeel is soft, salubrious tasty, foam is fine and smooth, and nutritive value enriches, obvious health-care efficacy, drink for a long time can play anti-aging, it is antifatigue, strengthen muscles and bones, be nourishing liver and kidney, the effect of beneficial brain is calmed the nerves.
Description
Technical field：
The present invention relates to brewing industry technical field, and in particular to a kind of brewage process of cortex acanthopanacis health-preserving beer.
Background technology：
Beer, using malt, hops, water as primary raw material, it is full of carbon dioxide through what the brew of yeast fermentation formed
Alcoholic strength low wine, be referred to as " liquid bread ", be a kind of low-concentration ethanol beverage.Beer rich in protein, carbohydrate,
The nutritional ingredients such as vitamin, mineral matter, drink on a small quantity very helpful to health.
It has been difficult to full with the continuous renewal of nutrition idea, traditional malt type beer with the improvement of people ' s living standards
The new demand of sufficient consumers in general, therefore beer industry has progressively started to be produced by traditional beer and turns to multi-color, more tastes, more
The Beer Brewage of type, particularly have mouthfeel, the health-preserving beer of nutrition and health care concurrently.
Sessileflower Acanthopanax Bark, belong to Araliaceae Acanthopanax, contain polysaccharide, amino acid, aliphatic acid, vitamin A, vitamin B1, dimension life
Plain B2, carrotene, sesamin, coumarin, suberone and several mineral materials composition.Had shown that through research, Sessileflower Acanthopanax Bark has
It is disorderly to adjust body, is allowed to tend to normal function, there is good antifatigue effect.In order to develop Sessileflower Acanthopanax Bark in health-preserving beer
The report of the application value in field, in recent years existing related acanthopanax sessiliflorus white spirit, and Sessileflower Acanthopanax Bark is made an addition into grinding in beer
Study carefully relatively fewer, and how Sessileflower Acanthopanax Bark is farthest played its health-care efficacy by brewage process is current urgent need to resolve
The problem of.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of abundant health-care efficacy, nutritive value height and technological operation
The brewage process of easy cortex acanthopanacis health-preserving beer.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of brewage process of cortex acanthopanacis health-preserving beer, comprises the following steps：
(1) preparation of malt-rice juice：Malt is crossed into 20-40 mesh sieves after dry pulverization process and obtains malt particle, by malt
Particle mixes with rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, is well mixed, institute
Obtain mixture and 60-80 mesh sieves are crossed after wet pulverizing, produce malt-rice juice；
(2) preparation of health additive：By Sessileflower Acanthopanax Bark, cassia bark, hawthorn, dry-making red date, matrimony vine, almond, nutmeg, dragon
Through dry pulverization process after eye meat, cloves mixing, and 20-40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made malt-rice juice is added in brew kettle, and adds and accounts for malt-rice juice weight 5-15ppm's
Carbohydrase, 50-55 DEG C of insulation saccharification 1-1.5h is first warming up to, health additive and honey is added, is sufficiently mixed follow-up of continuing rising
Temperature is warming up to 75-80 DEG C of insulation saccharification 15-30min, produces converted mash again to 65-70 DEG C of insulation saccharification 0.5-1h；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 10-15min is boiled, adds and account for wheat juice weight 0.5-5%'s
Hops, it is sufficiently mixed, continues to boil 10-15min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 0.1-
0.5% brewer's yeast, prior to 4-9 DEG C at ferment 10-15 days, ferment 10-15 days at 9-14 DEG C, discharged after the completion of fermentation
Yeast, beer pure mellow wine is obtained after precipitating, filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
The mass ratio of malt particle and rice is 1-3 in the step (1):1.
Sessileflower Acanthopanax Bark, cassia bark, hawthorn, dry-making red date, matrimony vine, almond, nutmeg, arillus longan, cloves in the step (2)
Mass ratio be 10-15:1-5:0.5-2:0.5-2:0.5-2:0.1-1:0.05-0.5:0.05-0.5:0.05-0.5.
The mass ratio of malt-rice juice, health additive and honey is 150-200 in the step (3):1-5:0.05-
0.5。
The brew kettle enters matting after the completion of saccharification, and its cleaning operation includes once immersion, secondary immersion, boiled
Boiling and high pressure washing, concrete operation step are：Clear water immersion 15-30min is first added into brew kettle, is fallen after stirring 10-15min
Go out a cleaning fluid, add the clear water dissolved with cleaning additive, boil 10-15min with stirring after soaking 15-30min, pour out
Secondary cleaning liquid, then using high pressure water washing brew kettle inwall, that is, complete the cleaning of brew kettle.
Dissolved with 20-50g cleaning additives in every 1000g clear water during the secondary immersion.
The cleaning additive is mixed by the raw material of following parts by weight：Hydroxypropyl PASELLI EASYGEL/laurate 10-
15 parts, sodium carboxymethylcellulose 1-5 parts, polyethylene glycol oxide 0.5-2 parts, ethoxylated alkyl sulfate 0.5-2 parts, sodium citrate
0.1-0.5 parts.
The hydroxypropyl PASELLI EASYGEL/lauric preparation method is：To hydroxypropyl PASELLI EASYGEL under grinding
Middle dropwise addition deionized water adds laurate and succinimide up to being completely dissolved, and is warming up to reflux state insulated and stirred
30min, then 0-5 DEG C of insulated and stirred 15min is cooled to 5 DEG C/min cooling rate, and reflux state insulation is warming up to again
30min is stirred, then adds food-grade polyglutamic acid and allyl glycidyl ether, continues return stirring 30min, gained mixes
Compound be sent into spray dryer in, dry gained particle micro mist is made through micronizer, produce hydroxypropyl PASELLI EASYGEL/
Laurate.
The hydroxypropyl PASELLI EASYGEL, laurate, succinimide, food-grade polyglutamic acid and allyl glycidyl
The mass ratio of glycerin ether is 10-15:1-5:0.02-0.05:0.5-2:0.05-0.2.
By the use of cleaning additive, the cleaning performance of brew kettle is significantly increased, reduces cleaning water consumption and cleaning used time,
Residue clearance rate is set to reach 99.99%, so as to avoid residue from growing germ because cannot effectively remove for a long time.
The beneficial effects of the invention are as follows：The present invention is using malt and rice as primary raw material, by adding Sessileflower Acanthopanax Bark, cassia bark
Health-preserving beer is made etc. traditional Chinese medicine ingredients and according to the manufacturing process, made health-preserving beer has that aroma is pure, mouthfeel is soft, clear
The characteristics of refreshing tasty, foam is fine and smooth, and nutritive value enriches, obvious health-care efficacy, anti-aging, anti-tired can be played for a long time by drinking
Labor, strengthen muscles and bones, be nourishing liver and kidney, the effect of beneficial brain is calmed the nerves；And drinking safety is high, after experimental study shows that human body is drunk
It is not in any adverse reaction.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
(1) preparation of malt-rice juice：Malt is crossed into 40 mesh sieves after dry pulverization process and obtains malt particle, by 25kg malt
Particle mixes with 10kg rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, and mixing is equal
Even, gained mixture crosses 80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：By 1kg Sessileflower Acanthopanax Barks, 0.2kg cassia barks, 0.1kg hawthorn, 0.1kg dry-making red dates,
Through dry pulverization process after 0.05kg matrimony vines, 0.02kg almonds, 0.01kg nutmegs, 0.02kg arillus longans, the mixing of 0.005kg cloves,
And 40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made 30kg malt-rices juice is added in brew kettle, and adds and accounts for malt-rice juice weight 10ppm
Carbohydrase, be first warming up to 50-55 DEG C insulation saccharification 1h, add 0.5kg healths additive and 0.03kg honey, be sufficiently mixed
After be continuously heating to 65-70 DEG C insulation saccharification 1h, be warming up to again 75-80 DEG C insulation saccharification 0.5h, produce converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 10min is boiled, adds the hops for accounting for wheat juice weight 0.5,
It is sufficiently mixed, continues to boil 15min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 0.5%
Brewer's yeast, prior to 4-9 DEG C at ferment 10 days, fermented 15 days at 9-14 DEG C, yeast discharged after the completion of fermentation, through heavy
Form sediment, obtain beer pure mellow wine after filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
Wherein, brew kettle enters matting after the completion of saccharification, its cleaning operation include once immersion, secondary immersion,
Boil and high pressure washing, concrete operation step are：Clear water immersion 30min is first added into brew kettle, one is poured out after stirring 15min
Secondary cleaning fluid, add the clear water dissolved with cleaning additive, per 1000g clear water in dissolved with 50g cleaning additives, immersion 15min after
15min is boiled under stirring, pours out secondary cleaning liquid, then using high pressure water washing brew kettle inwall, that is, completes the clear of brew kettle
Wash.
The preparation of cleaning additive：Gathered by 15g hydroxypropyls PASELLI EASYGEL/laurate, 3g sodium carboxymethylcelluloses, 0.5g
Ethylene oxide, 0.5g ethoxylated alkyl sulfates, 0.5g sodium citrates are mixed.
Hydroxypropyl PASELLI EASYGEL/lauric preparation：It is added dropwise and goes into 10g hydroxypropyl PASELLI EASYGELs under grinding
Ionized water adds 3g laurate and 0.05g succinimides up to being completely dissolved, and is warming up to reflux state insulated and stirred
30min, then 0-5 DEG C of insulated and stirred 15min is cooled to 5 DEG C/min cooling rate, and reflux state insulation is warming up to again
30min is stirred, then adds 0.5g food-grades polyglutamic acid and 0.1g allyl glycidyl ethers, continues return stirring
30min, gained mixture are sent into spray dryer, dry gained particle and micro mist is made through micronizer, produce hydroxypropyl
PASELLI EASYGEL/laurate.
Embodiment 2
(1) preparation of malt-rice juice：Malt is crossed into 40 mesh sieves after dry pulverization process and obtains malt particle, by 30kg malt
Particle mixes with 10kg rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, and mixing is equal
Even, gained mixture crosses 80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：1.5kg Sessileflower Acanthopanax Barks, 0.5kg cassia barks, 0.2kg hawthorn, 0.05kg is drying red
Through dry pulverization process after jujube, 0.1kg matrimony vines, 0.05kg almonds, 0.02kg nutmegs, 0.01kg arillus longans, the mixing of 0.01kg cloves,
And 40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made 40kg malt-rices juice is added in brew kettle, and adds and accounts for malt-rice juice weight 10ppm
Carbohydrase, be first warming up to 50-55 DEG C of insulation saccharification 1.5h, add 0.5kg healths additive and 0.05kg honey, it is fully mixed
65-70 DEG C of insulation saccharification 0.5h is continuously heating to after conjunction, 75-80 DEG C of insulation saccharification 0.5h is warming up to again, produces converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 15min is boiled, adds the hops for accounting for wheat juice weight 0.5,
It is sufficiently mixed, continues to boil 10min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 1%
Brewer's yeast, prior to 4-9 DEG C at ferment 15 days, fermented 10 days at 9-14 DEG C, yeast discharged after the completion of fermentation, through precipitation,
Beer pure mellow wine is obtained after filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
Wherein, brew kettle enters matting after the completion of saccharification, its cleaning operation include once immersion, secondary immersion,
Boil and high pressure washing, concrete operation step are：Clear water immersion 30min is first added into brew kettle, one is poured out after stirring 15min
Secondary cleaning fluid, add the clear water dissolved with cleaning additive, per 1000g clear water in dissolved with 40g cleaning additives, immersion 15min after
10min is boiled under stirring, pours out secondary cleaning liquid, then using high pressure water washing brew kettle inwall, that is, completes the clear of brew kettle
Wash.
The preparation of cleaning additive：Gathered by 10g hydroxypropyls PASELLI EASYGEL/laurate, 2g sodium carboxymethylcelluloses, 0.5g
Ethylene oxide, 0.5g ethoxylated alkyl sulfates, 0.3g sodium citrates are mixed.
Hydroxypropyl PASELLI EASYGEL/lauric preparation：It is added dropwise and goes into 15g hydroxypropyl PASELLI EASYGELs under grinding
Ionized water adds 5g laurate and 0.05g succinimides up to being completely dissolved, and is warming up to reflux state insulated and stirred
30min, then 0-5 DEG C of insulated and stirred 15min is cooled to 5 DEG C/min cooling rate, and reflux state insulation is warming up to again
30min is stirred, then adds 1g food-grades polyglutamic acid and 0.2g allyl glycidyl ethers, continues return stirring 30min,
Gained mixture is sent into spray dryer, dries gained particle and micro mist is made through micronizer, produce the starch of hydroxypropyl two
Phosphate/laurate.
Reference examples 1
(1) preparation of malt-rice juice：Malt is crossed into 40 mesh sieves after dry pulverization process and obtains malt particle, by 30kg malt
Particle mixes with 10kg rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, and mixing is equal
Even, gained mixture crosses 80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：1.5kg Sessileflower Acanthopanax Barks, 0.5kg cassia barks, 0.2kg hawthorn, 0.05kg is drying red
Through dry pulverization process after jujube, 0.1kg matrimony vines, 0.05kg almonds, 0.02kg nutmegs, 0.01kg arillus longans, the mixing of 0.01kg cloves,
And 40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made 40kg malt-rices juice is added in brew kettle, and adds and accounts for malt-rice juice weight 10ppm
Carbohydrase, be first warming up to 50-55 DEG C of insulation saccharification 1.5h, add 0.5kg healths additive and 0.05kg honey, it is fully mixed
65-70 DEG C of insulation saccharification 0.5h is continuously heating to after conjunction, 75-80 DEG C of insulation saccharification 0.5h is warming up to again, produces converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 15min is boiled, adds the hops for accounting for wheat juice weight 0.5,
It is sufficiently mixed, continues to boil 10min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 1%
Brewer's yeast, prior to 4-9 DEG C at ferment 15 days, fermented 10 days at 9-14 DEG C, yeast discharged after the completion of fermentation, through precipitation,
Beer pure mellow wine is obtained after filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
Wherein, brew kettle enters matting after the completion of saccharification, its cleaning operation include once immersion, secondary immersion,
Boil and high pressure washing, concrete operation step are：Clear water immersion 30min is first added into brew kettle, one is poured out after stirring 15min
Secondary cleaning fluid, add the clear water dissolved with cleaning additive, per 1000g clear water in dissolved with 40g cleaning additives, immersion 15min after
10min is boiled under stirring, pours out secondary cleaning liquid, then using high pressure water washing brew kettle inwall, that is, completes the clear of brew kettle
Wash.
The preparation of cleaning additive：Gathered by 10g hydroxypropyls PASELLI EASYGEL/laurate, 2g sodium carboxymethylcelluloses, 0.5g
Ethylene oxide, 0.5g ethoxylated alkyl sulfates, 0.3g sodium citrates are mixed.
Hydroxypropyl PASELLI EASYGEL/lauric preparation：It is added dropwise and goes into 15g hydroxypropyl PASELLI EASYGELs under grinding
Ionized water adds 5g laurate and 0.05g succinimides up to being completely dissolved, and is warming up to reflux state insulated and stirred
30min, then 0-5 DEG C of insulated and stirred 15min is cooled to 5 DEG C/min cooling rate, and reflux state insulation is warming up to again
30min is stirred, continues return stirring 30min, gained mixture is sent into spray dryer, dries gained particle through ultramicro grinding
Micro mist is made in machine, produces hydroxypropyl PASELLI EASYGEL/laurate.
Reference examples 2
(1) preparation of malt-rice juice：Malt is crossed into 40 mesh sieves after dry pulverization process and obtains malt particle, by 30kg malt
Particle mixes with 10kg rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, and mixing is equal
Even, gained mixture crosses 80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：1.5kg Sessileflower Acanthopanax Barks, 0.5kg cassia barks, 0.2kg hawthorn, 0.05kg is drying red
Through dry pulverization process after jujube, 0.1kg matrimony vines, 0.05kg almonds, 0.02kg nutmegs, 0.01kg arillus longans, the mixing of 0.01kg cloves,
And 40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made 40kg malt-rices juice is added in brew kettle, and adds and accounts for malt-rice juice weight 10ppm
Carbohydrase, be first warming up to 50-55 DEG C of insulation saccharification 1.5h, add 0.5kg healths additive and 0.05kg honey, it is fully mixed
65-70 DEG C of insulation saccharification 0.5h is continuously heating to after conjunction, 75-80 DEG C of insulation saccharification 0.5h is warming up to again, produces converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 15min is boiled, adds the hops for accounting for wheat juice weight 0.5,
It is sufficiently mixed, continues to boil 10min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 1%
Brewer's yeast, prior to 4-9 DEG C at ferment 15 days, fermented 10 days at 9-14 DEG C, yeast discharged after the completion of fermentation, through precipitation,
Beer pure mellow wine is obtained after filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
Wherein, brew kettle enters matting after the completion of saccharification, its cleaning operation include once immersion, secondary immersion,
Boil and high pressure washing, concrete operation step are：Clear water immersion 30min is first added into brew kettle, one is poured out after stirring 15min
Secondary cleaning fluid, add the clear water dissolved with cleaning additive, per 1000g clear water in dissolved with 40g cleaning additives, immersion 15min after
10min is boiled under stirring, pours out secondary cleaning liquid, then using high pressure water washing brew kettle inwall, that is, completes the clear of brew kettle
Wash.
The preparation of cleaning additive：By 7.5g hydroxypropyls PASELLI EASYGEL, 2.5g laurate, 2g sodium carboxymethylcelluloses,
0.5g polyethylene glycol oxides, 0.5g ethoxylated alkyl sulfates, 0.3g sodium citrates are mixed.
Reference examples 3
(1) preparation of malt-rice juice：Malt is crossed into 40 mesh sieves after dry pulverization process and obtains malt particle, by 30kg malt
Particle mixes with 10kg rice, and adds the pure water for accounting for malt particle and rice total weight percent 15-20%, and mixing is equal
Even, gained mixture crosses 80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：1.5kg Sessileflower Acanthopanax Barks, 0.5kg cassia barks, 0.2kg hawthorn, 0.05kg is drying red
Through dry pulverization process after jujube, 0.1kg matrimony vines, 0.05kg almonds, 0.02kg nutmegs, 0.01kg arillus longans, the mixing of 0.01kg cloves,
And 40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made 40kg malt-rices juice is added in brew kettle, and adds and accounts for malt-rice juice weight 10ppm
Carbohydrase, be first warming up to 50-55 DEG C of insulation saccharification 1.5h, add 0.5kg healths additive and 0.05kg honey, it is fully mixed
65-70 DEG C of insulation saccharification 0.5h is continuously heating to after conjunction, 75-80 DEG C of insulation saccharification 0.5h is warming up to again, produces converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and utilize the pure poor 1-3 of washing
It is secondary, make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 15min is boiled, adds the hops for accounting for wheat juice weight 0.5,
It is sufficiently mixed, continues to boil 10min, produces hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 1%
Brewer's yeast, prior to 4-9 DEG C at ferment 15 days, fermented 10 days at 9-14 DEG C, yeast discharged after the completion of fermentation, through precipitation,
Beer pure mellow wine is obtained after filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
Wherein, brew kettle enters matting after the completion of saccharification, its cleaning operation include once immersion, secondary immersion,
Boil and high pressure washing, concrete operation step are：Clear water immersion 30min is first added into brew kettle, one is poured out after stirring 15min
Secondary cleaning fluid, clear water is added, boil 10min with stirring after soaking 15min, pour out secondary cleaning liquid, then utilize high pressure
Water rinses brew kettle inwall, that is, completes the cleaning of brew kettle.
Embodiment 3
Under conditions of once immersion, secondary immersion and high pressure washing water consumption are equal, according to embodiment 1, embodiment
2nd, reference examples 1, reference examples 2, method is cleaned to brew kettle described in reference examples 3, and determine it and brew kettle inwall remained
The clearance rate of thing, as a result as shown in table 1.
The brew kettle inwall residue clearance rate of table 1
| Project | Embodiment 1 | Embodiment 2 | Reference examples 1 | Reference examples 2 | Reference examples 3 |
| Clearance rate/% | 99.99 | 99.99 | 99.92 | 99.53 | 98.32 |
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (9)
1. a kind of brewage process of cortex acanthopanacis health-preserving beer, it is characterised in that comprise the following steps：
(1) preparation of malt-rice juice：Malt is crossed into 20-40 mesh sieves after dry pulverization process and obtains malt particle, by malt particle
Mixed with rice, and add the pure water for accounting for malt particle and rice total weight percent 15-20%, be well mixed, gained mixes
Compound crosses 60-80 mesh sieves after wet pulverizing, produces malt-rice juice；
(2) preparation of health additive：By Sessileflower Acanthopanax Bark, cassia bark, hawthorn, dry-making red date, matrimony vine, almond, nutmeg, longan
Through dry pulverization process after meat, cloves mixing, and 20-40 mesh sieves are crossed, produce health additive；
(3) it is saccharified：Made malt-rice juice is added in brew kettle, and adds the saccharification for accounting for malt-rice juice weight 5-15ppm
Enzyme, 50-55 DEG C of insulation saccharification 1-1.5h is first warming up to, health additive and honey is added, is continuously heating to after being sufficiently mixed
65-70 DEG C of insulation saccharification 0.5-1h, 75-80 DEG C of insulation saccharification 15-30min is warming up to again, produces converted mash；
(4) converted mash filters：Converted mash is pumped into filter plant, collects slubbing wheat juice, and is washed poor 1-3 times using pure,
Make the control of wheat grain residual sugar in 1.5-2%, merging wheat juice；
(5) boil：Made wheat juice is added in boiling pot, 10-15min is boiled, adds the beer for accounting for wheat juice weight 0.5-5%
Flower, is sufficiently mixed, continues to boil 10-15min, produce hops brewer's wort；
(6) ferment：Hops brewer's wort is added in fermentation tank after cooling, and adds and accounts for hops brewer's wort weight 0.1-0.5%
Brewer's yeast, prior to 4-9 DEG C at ferment 10-15 days, fermented 10-15 days at 9-14 DEG C, yeast discharged after the completion of fermentation,
Beer pure mellow wine is obtained after precipitating, filtering；
(7) dilute, be filling：Beer pure mellow wine is diluted to required concentration, it is last filling into bottle.
2. the brewage process of cortex acanthopanacis health-preserving beer according to claim 1, it is characterised in that：Wheat in the step (1)
The mass ratio of bud particle and rice is 1-3:1.
3. the brewage process of cortex acanthopanacis health-preserving beer according to claim 1, it is characterised in that：It is short in the step (2)
It is 10-15 to obstruct slender acanthopanax, cassia bark, hawthorn, dry-making red date, matrimony vine, almond, nutmeg, arillus longan, the mass ratio of cloves:1-5:
0.5-2:0.5-2:0.5-2:0.1-1:0.05-0.5:0.05-0.5:0.05-0.5。
4. the brewage process of cortex acanthopanacis health-preserving beer according to claim 1, it is characterised in that：Wheat in the step (3)
The mass ratio of bud rice juice, health additive and honey is 150-200:1-5:0.05-0.5.
5. the brewage process of cortex acanthopanacis health-preserving beer according to claim 1, it is characterised in that：The brew kettle is being saccharified
After the completion of enter matting, its cleaning operation includes once immersion, secondary immersion, boils and high pressure washing, concrete operations step
Suddenly it is：First into brew kettle add clear water immersion 15-30min, stir 10-15min after pour out a cleaning fluid, add dissolved with
The clear water of cleaning additive, 10-15min is boiled with stirring after soaking 15-30min, secondary cleaning liquid is poured out, then utilizes high pressure
Water rinses brew kettle inwall, that is, completes the cleaning of brew kettle.
6. the brewage process of cortex acanthopanacis health-preserving beer according to claim 5, it is characterised in that：It is every during the secondary immersion
Dissolved with 20-50g cleaning additives in 1000g clear water.
7. the brewage process of cortex acanthopanacis health-preserving beer according to claim 5, it is characterised in that：The cleaning additive is by such as
The raw material of lower parts by weight is mixed：Hydroxypropyl PASELLI EASYGEL/laurate 10-15 parts, sodium carboxymethylcellulose 1-5
Part, polyethylene glycol oxide 0.5-2 parts, ethoxylated alkyl sulfate 0.5-2 parts, sodium citrate 0.1-0.5 parts.
8. the brewage process of cortex acanthopanacis health-preserving beer according to claim 7, it is characterised in that：The starch of hydroxypropyl two
Phosphate/lauric preparation method is：Deionized water is added dropwise until completely molten into hydroxypropyl PASELLI EASYGEL under grinding
Solution, and laurate and succinimide are added, it is warming up to reflux state insulated and stirred 30min, then the cooling rate with 5 DEG C/min
0-5 DEG C of insulated and stirred 15min is cooled to, and is warming up to reflux state insulated and stirred 30min again, then adds food-grade poly
Glutamic acid and allyl glycidyl ether, continue return stirring 30min, gained mixture is sent into spray dryer, dries institute
Obtain particle and micro mist is made through micronizer, produce hydroxypropyl PASELLI EASYGEL/laurate.
9. the brewage process of cortex acanthopanacis health-preserving beer according to claim 8, it is characterised in that：The starch of hydroxypropyl two
Phosphate, laurate, succinimide, the mass ratio of food-grade polyglutamic acid and allyl glycidyl ether are 10-15:1-
5:0.02-0.05:0.5-2:0.05-0.2。
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