CN1076483A - The production method of gynostemma pentaphylla beer - Google Patents

Abstract

The invention belongs to the brewing method of beer, it be with high-quality Fructus Hordei Germinatus, rice, hops, gypenosides solution, brewing water through saccharification, gelatinization, filter, boil, operation manufacturing such as cooling, fermentation forms, operation adds the beer that an amount of total gypenosides is made before the fermentation, lighter color, taste is soft, it is strong to kill mouthful power, contain the saponin component identical because of gynostemma pentaphylla simultaneously with genseng, so this beer has the enhancing body immunity, effects such as antifatigue, fat-reducing, the metabolism of promotion human body are a kind of ideal tonic-type health-care beers.

Description

The production method of gynostemma pentaphylla beer

What the present invention relates to is the brewing method of beer.

Gynostemma pentaphylla is a Curcurbitaceae, belongs to the herbaceous perennial vine plant.13 kinds of the total gynostemma pentaphylla in the whole world, China produces 11 kinds, wherein seven kinds peculiar by China, account for whole total 53.8%.The distribution of this platymiscium and graduation center are on the south China the Changjiang river, the south, Shaanxi Province has a moderate climate, rainfall is abundant, it is the optimum growh district of gynostemma pentaphylla, gynostemma pentaphylla not only standing stock is big, quality might as well, prove after testing and contain more than 50 kind of saponin in this plant, wherein six kinds identical with ginsenoside, and content is more than three times of Radix Ginseng, this is the plant that unique genseng of finding up to now contains ginsenoside outward, and this discovery has caused the common concern of international academic community, and gynostemma pentaphylla is also listed in treat development project in the Spark Program first place by China.Some food of China recent years as: gynostemma pentaphylla tea, strand aquamaine, laughable health wine etc. have all added the gynostemma pentaphylla composition, but gynostemma pentaphylla beer comes out so far.

The objective of the invention is earlier total gypenosides to be extracted,, then an amount of Herb Gynostemmae Pentaphylli total glycosides is strengthened among beer, make a kind of health beer, satisfy consumers in general's demand through purifying and purity detecting.

The present invention can reach by following process:

After selected Fructus Hordei Germinatus and rice are pulverized, enter brew kettle and adjunce copper respectively, through falling wine with dregs, and wine with dregs carries out saccharification, utilize the hydrolytic action of the enzyme that Fructus Hordei Germinatus itself contained, insoluble polymer substance, starch, protein etc. become the solubility lower-molecular substance, promptly generate maltose, dextrin, amino acid etc. after filtration, leach limpid wheat juice, boil again and add hops, become certain density hot wheat juice, through the cooling of thin plate water cooler, add the gypenosides solution that has prepared when wheat juice cools to 10 ± 0.5 ℃ more then, add yeast slurry and enter fermentation cylinder for fermentation, naturally be warming up to 12 ℃ and kept about 5 days, to pol be 4.0～5.0 ° of BX, begin cooling, be cooled to 8 ℃ of sealed cans, tank pressure is 8 * 10 ⁴Handkerchief, 8 ℃ keep carrying out in 5 days the di-acetyl reduction, reduce to 3 ℃, 3 ℃ chillings then and reduce to-1 ℃ ,-1 ℃ kept 48 hours, can filter, the pure mellow wine after the filtration through can, sterilization, labelling is the finished product gynostemma pentaphylla beer.

The extracting method of total gypenosides is, select the chopping of high-quality longstipe gynostemma herb, soak again and decoct, filter, refrigerate, refilter that concentrate to add concentration be 95% industrial alcohol, leave standstill, filtration, decompression filtrate recycling ethanol, rare paste, water-soluble evaporate to dryness add dissolve with methanol, filter and add 4 times of ether and stir evenly, placed 3 hours, and removed solids gypenoside after the ether drying.

Total gypenosides optimum addition is in per 100 milliliters of beer 0.8～1.3 milligram.

To produce 1000 kilograms of 10 ° of gynostemma pentaphylla beers is that example describes the embodiment of the invention in detail:

1) gypenoside extracting method:

Get 110 gram longstipe gynostemma herbs, chopping adds 700 milliliters of left and right sides water logging bubbles 2 hours, decocted 1.5 hours, filter, filtrate refrigeration refiltered in 2 hours, filtrate is concentrated into 1.2 Baumes, adds industrial alcohol (95%) and reach 80%, left standstill 2 hours to containing the alcohol amount, filter, decompression filtrate recycling ethanol gets rare paste (not having the alcohol flavor) and gets final product, and will add dissolve with methanol then behind the water-soluble evaporate to dryness of rare paste and filter, adding four times of ether shakes up, place and outwelled ether in about 3 hours after under 80～100 ℃ dry 30 minutes, promptly get 10 gram left and right sides solid total gypenosidess, grind into powder, accurately take by weighing 10 grams, 10 gram gypenosides are mixed with a small amount of wheat juice at the magma jar, under the effect of agitator, it is fully dissolved, become gypenoside liquid, 10 gram solid gypenoside liquid add 100 milliliters of wheat juice.

2) produce 1000 kilograms of 10 ° of gynostemma pentaphylla beer production processes:

106 kilograms of selected Fructus Hordei Germinatus weighings are after crushed put into brew kettle and are utilized 50 ℃ of warm water immersions, add 380 liters in water in the pot, 50.5 milliliters of lactic acid, and 80.8 milliliters in formaldehyde, gypsum 32.82 grams are 50 ℃ of insulations down.

In adjunce copper, add 200 liters of 50 ℃ of water earlier, add 45 kilograms again and pulverize rice (it is thin more good more to pulverize), 25.25 milliliters of lactic acid, gypsum 17.67 grams, in brew kettle, squeeze into 28.85 liters of Fructus Hordei Germinatus slips again, begin then to heat up, made kettle temperature rise to 70 ℃ through 10 minutes, be incubated 20 minutes, be warming up to 100 ℃ again, be incubated 30 minutes, this slip is squeezed into brew kettle, mixing the back slip is about 68 ℃, be incubated 40 minutes, and the slip that takes a morsel is put in the drop dish with iodine liquid and checked the saccharification completeness to treat reflux and filter after the nondiscoloration, No.1 wheat juice is pumped into boiling pot, wash after No.1 wort filtration is intact poor, wash for the first time poor with 252 liters in 78 ℃ of water, for adjusting acidity adds 32.82 milliliters of lactic acid; Washing for the second time is pickled with grains or in wine adds 27.77 milliliters of lactic acid with 215 liters in 75 ℃ of water; Use 152 liters in 75 ℃ of water for the third time, add 20.20 milliliters of lactic acid, to wash poor water and pump into boiling pot, begin to boil, divide in the pot and add hops three times, be big the evaporation when beginning for the first time, add 114 gram hops, boiled back 45 minutes, add 656 gram hops again, for the third time for handing over wine to add 328 gram hops in preceding 10 minutes, boil after 85 minutes and measure pol, get 10 ° of hot wheat juice of BX, it is precipitated 30 minutes in precipitation is poor after, be cooled to 10 ℃ with the thin plate water cooler, the solution that will contain 10 gram gypenosides pumps into fermentor tank, adds yeast with yeast pitching apparatus again, addition is 5.5 liters of/ton wheat juice, at last wheat juice is pumped into fermentor tank and ferment, 10 ℃ of wheat juice are warming up to 12 ℃ naturally and kept about 5 days, and pol is 4.0～4.2 ° of BX, temperature is reduced to 8 ℃ in 36 hours jars, be incubated 24 hours again, the discharging condensation product reclaims yeast, sealed cans after 5 days to diacetyl content＜0.15 mg/litre, be cooled to 3 ℃ through 72 hours again, 3 ℃ of chillings are cooled to-1 ℃ (The faster the better), and-1 ℃ keeps can filtering in 48 hours, and the pure mellow wine after the filtration is through can, sterilization, decals is the finished product gynostemma pentaphylla beer.

Claims (1)

1, a kind of with Fructus Hordei Germinatus, rice, hops, gypenosides solution, brewing water is the production method that base-material is made gynostemma pentaphylla beer, it is characterized in that:

The making method of a, gynostemma pentaphylla beer is:

Fructus Hordei Germinatus → pulverizing → saccharification ↓ hopping

Wort filtration → boil → precipitate →

Rice → pulverizing → gelatinization

Yeast

Cooling → fermentation → centrifugal → filtration → can → kill

Gypenosides solution

Bacterium → decals → finished product

B, gypenoside solution operation before fermentation adds, and suitable addition is in per 100 milliliters of beer 0.8～1.3 milligram.

The extracting method of c, total gypenosides is:

Select materials and shred → add water, soak → decoct → filter → refrigerate → refilter → concentrate+95% industrial alcohol → leave standstill, filtration → reclaim under reduced pressure alcohol → water-soluble evaporate to dryness → add dissolve with methanol filters → adds diethyl ether to stir → place and goes ether → drying → solid gynostemma pentaphylla → grind into powder stand-by.