CN107828571A - Selenium-enriched beer production technology - Google Patents
Selenium-enriched beer production technology Download PDFInfo
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- CN107828571A CN107828571A CN201710654932.1A CN201710654932A CN107828571A CN 107828571 A CN107828571 A CN 107828571A CN 201710654932 A CN201710654932 A CN 201710654932A CN 107828571 A CN107828571 A CN 107828571A
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- temperature
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- cooled
- malt
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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
- 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
- C12C5/00—Other raw materials for the preparation 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides a kind of selenium-enriched beer production technology, can obtain accordingly a kind of mouthfeel alcohol just, the selenium-enriched beer of health body-building.Boiling water is poured into boil temperature T1 is cooled in tank, added the malt crushed and soaked；Hops after immersion be added to it is above-mentioned boil in tank, to hereafter boiling liquid repeated precipitation and filtering in tank, that is, be made brewer's wort；Brewer's wort is transferred to filtering ponds, selenium and brewer's wort according to weight than 0.3：10000 to 0.6：10000 mixing, stir 60 to 120 minutes, that is, mixed liquor is made；Mixed liquor is then cooled to 60 DEG C to 70 DEG C, yeast is mixed with mixed liquor according to weight permillage 1 ‰ to 2 ‰, and is input to cooling device simultaneously, enters fermentation tank after being cooled to normal temperature；In the stillness of night i.e. selenium-enriched beer after one time fermentation and secondary fermentation, obtained after filtering.Beer obtained by this technique has the effect of carcinogen free radical etc. in anti-oxidant, removing human body.
Description
Technical field
The present invention relates to a kind of process for beer production, more particularly to a kind of selenium-rich health process for beer production.
Background technology
Selenium element has multiple beneficial effect to human body, can for example improve immunity function, cancer-resisting, preventing and treating cardiovascular and cerebrovascular disease
Disease etc..But people are very limited to the absorption features of selenium element.
For the people for liking drinking, if selenium can be added in beer, such beverage is not just to bring
Negative effect, it is helpful to human body on the contrary.Therefore a kind of process for beer production for adding selenium is needed, it can meet people
Absorption demand to selenium element.
The content of the invention
The present invention provides a kind of selenium-enriched beer production technology, can obtain accordingly a kind of mouthfeel alcohol just, the selenium-rich of health body-building
Beer.
Using following technical scheme：
Selenium-enriched beer production technology, especially, comprise the following steps：
Boiling water is poured into boil temperature T1 is cooled in tank, temperature T1 is 65 DEG C to 75 DEG C, adds the malt crushed；Wheat
Bud includes fructus hordei germinatus and wheat malt, and the part by weight of fructus hordei germinatus and wheat malt is 50：50 to 65:35；Malt is with boiling tank reclaimed water
Part by weight be 1:4.8 to 1:5.3, soak malt 120 to 150 minutes under temperature T2 water temperature, temperature T2 be 65 DEG C extremely
75℃；Hereafter filter malt residues, filtrate, which returns, boils tank and makes filtrate temperature return to temperature T2, after 120 to 150 minutes after
Once, filtrate, which returns, boils tank and makes filtrate temperature return to temperature T2, and third time filtering, filtrate are carried out after 120 to 150 minutes for filter
Return boils tank and makes filtrate temperature return to temperature T2；
By hops soak 10 to 30 minutes, the hops after immersion be added to it is above-mentioned boil in tank, to hereafter boiling tank
In liquid precipitation after filter, so repeatedly at least 2 times, that is, be made brewer's wort；
Brewer's wort is transferred to filtering ponds, keeping temperature T2, selenium and brewer's wort according to weight than 0.3：10000 to 0.6：
10000 mixing, stir 60 to 120 minutes, that is, mixed liquor is made；Mixed liquor is then cooled to 60 DEG C to 70 DEG C, yeast with
Mixed liquor is mixed according to weight permillage 1 ‰ to 2 ‰, and is input to cooling device simultaneously, enters hair after being cooled to normal temperature
Fermentation tank；
It is maintained at temperature T3 to ferment a week, temperature T3 is 12~18 DEG C, yeast is then extracted out, then daily with 0.25
~0.35 DEG C of cooling, until be cooled to 4.8~5.2 DEG C, then daily with 0.45~0.55 DEG C of cooling, until it is cooled to -0.6~
0.4 DEG C, subsequent constant temperature is in temperature T4 and is kept for 2 to 3 days, and temperature T4 is 0~5 DEG C, that is, wine liquid at initial stage is made；Wine liquid at initial stage is beaten
Entering bright beer tank and carry out secondary fermentation, secondary fermentation is what is carried out under 0.2~0.4 standard atmospheric pressure, 0~5 DEG C of temperature conditions,
Fermentation time is 72~96 hours；The stillness of night obtained after filtering i.e. selenium-enriched beer.
Beer obtained by this process for beer production is through experiment with carcinogenic in anti-oxidant, raising immunity, removing human body
The effect of material free radical etc..
Embodiment
Present invention is described further with reference to embodiment.
The selenium-enriched beer production technology of the present embodiment comprises the following steps：
Boiling water is poured into boil temperature T1 is cooled in tank, temperature T1 is 70 DEG C, adds the malt crushed；Malt includes
The part by weight of fructus hordei germinatus and wheat malt, fructus hordei germinatus and wheat malt is 59：41；Malt and the part by weight for boiling tank reclaimed water are 1:
5, malt is soaked under temperature T2 water temperature 130 minutes, temperature T2 is 70 DEG C；Hereafter malt residues is filtered, filtrate, which returns, boils
Tank simultaneously makes filtrate temperature return to temperature T2, is refiltered after 130 minutes once, and filtrate, which returns, boils tank and make filtrate temperature return to temperature
T2 is spent, third time filtering is carried out after 130 minutes, filtrate, which returns, boils tank and make filtrate temperature return to temperature T2.
By hops soak 20 minutes, the hops after immersion be added to it is above-mentioned boil in tank, to hereafter boiling in tank
Filtered after liquid precipitation, so repeatedly 3 times, that is, brewer's wort is made.
Brewer's wort is transferred to filtering ponds, keeping temperature T2, selenium and brewer's wort according to weight than 0.5:10000 mixing,
Stirring 90 minutes, that is, mixed liquor is made；Mixed liquor is then cooled to 65 DEG C, yeast and mixed liquor according to weight permillage
1.5 ‰ are mixed, and are input to cooling device simultaneously, enter fermentation tank after being cooled to normal temperature.
It is maintained at temperature T3 to ferment a week, temperature T3 is 15 DEG C, then extracts yeast out, then daily with 0.3 DEG C of drop
Temperature, until being cooled to 5 DEG C, then daily with 0.5 DEG C of cooling, until being cooled to 0 DEG C, subsequent constant temperature is in temperature T4 and is kept for 2 days,
Temperature T4 is 3 DEG C, that is, wine liquid at initial stage is made；Wine liquid at initial stage is squeezed into bright beer tank and carries out secondary fermentation, secondary fermentation is at 0.3
Standard atmospheric pressure, carry out under 3 DEG C of temperature conditionss, fermentation time is 84 hours；The stillness of night obtained after filtering i.e. selenium-enriched beer.
With selenium-enriched beer made from this technique, quality guarantee period has 60 days.Empirical tests, its mouthfeel are smooth and with anti-oxidant, anti-
Aging, cancer-resisting and other effects.
What this specification was enumerated is only better embodiment of the invention, all institutes under the operation principle and thinking of the present invention
The equivalent technologies conversion done, is accordingly to be regarded as protection scope of the present invention.
Claims (1)
1. selenium-enriched beer production technology, it is characterized in that：Comprise the following steps：
Boiling water is poured into boil temperature T1 is cooled in tank, temperature T1 is 65 DEG C to 75 DEG C, adds the malt crushed；Malt bag
Include fructus hordei germinatus and wheat malt, the part by weight of fructus hordei germinatus and wheat malt is 50：50 to 65:35；Malt and the weight for boiling tank reclaimed water
Amount ratio is 1:4.8 to 1:5.3, malt is soaked under temperature T2 water temperature 120 to 150 minutes, temperature T2 is 65 DEG C to 75 DEG C；
Hereafter malt residues is filtered, filtrate, which returns, boils tank and make filtrate temperature return to temperature T2, and one is refiltered after 120 to 150 minutes
Secondary, filtrate, which returns, boils tank and makes filtrate temperature return to temperature T2, third time filtering is carried out after 120 to 150 minutes, filtrate returns
Boil tank and make filtrate temperature return to temperature T2；
By hops soak 10 to 30 minutes, the hops after immersion be added to it is above-mentioned boil in tank, to hereafter boiling in tank
Filtered after liquid precipitation, so repeatedly at least 2 times, that is, brewer's wort is made；
Brewer's wort is transferred to filtering ponds, keeping temperature T2, selenium and brewer's wort according to weight than 0.3：10000 to 0.6：
10000 mixing, stir 60 to 120 minutes, that is, mixed liquor is made；Mixed liquor is then cooled to 60 DEG C to 70 DEG C, yeast with
Mixed liquor is mixed according to weight permillage 1 ‰ to 2 ‰, and is input to cooling device simultaneously, enters hair after being cooled to normal temperature
Fermentation tank；
Temperature T3 is maintained to ferment a week, temperature T3 is 12~18 DEG C, then extracts yeast out, then daily with 0.25~
0.35 DEG C of cooling, until be cooled to 4.8~5.2 DEG C, then daily with 0.45~0.55 DEG C of cooling, until it is cooled to -0.6~
0.4 DEG C, subsequent constant temperature is in temperature T4 and is kept for 2 to 3 days, and temperature T4 is 0~5 DEG C, that is, wine liquid at initial stage is made；Wine liquid at initial stage is beaten
Entering bright beer tank and carry out secondary fermentation, secondary fermentation is what is carried out under 0.2~0.4 standard atmospheric pressure, 0~5 DEG C of temperature conditions,
Fermentation time is 72~96 hours；The stillness of night obtained after filtering i.e. selenium-enriched beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710654932.1A CN107828571A (en) | 2017-08-03 | 2017-08-03 | Selenium-enriched beer production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710654932.1A CN107828571A (en) | 2017-08-03 | 2017-08-03 | Selenium-enriched beer production technology |
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| CN107828571A true CN107828571A (en) | 2018-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710654932.1A Pending CN107828571A (en) | 2017-08-03 | 2017-08-03 | Selenium-enriched beer production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728288A (en) * | 2018-05-09 | 2018-11-02 | 李成顺 | A kind of organic Se-rich beer made from black rice and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1125466A (en) * | 1964-09-01 | 1968-08-28 | Bierbrauerei Becker Ohg | Production of beer |
| CN1061435A (en) * | 1990-11-15 | 1992-05-27 | 吉林省东丰县啤酒总厂 | The filtering once more method of wheat juice |
| CN1162010A (en) * | 1997-02-10 | 1997-10-15 | 王美珠 | Selenium-enriched beer and production method thereof |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
-
2017
- 2017-08-03 CN CN201710654932.1A patent/CN107828571A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1125466A (en) * | 1964-09-01 | 1968-08-28 | Bierbrauerei Becker Ohg | Production of beer |
| CN1061435A (en) * | 1990-11-15 | 1992-05-27 | 吉林省东丰县啤酒总厂 | The filtering once more method of wheat juice |
| CN1162010A (en) * | 1997-02-10 | 1997-10-15 | 王美珠 | Selenium-enriched beer and production method thereof |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 何国庆等: "《食品微生物学 第3版》", 30 September 2016, 中国农业大学出版社 * |
| 侯红萍等: "《发酵食品工艺学》", 31 March 2016 * |
| 蔡洋: "IPA 型啤酒生产工艺研究", 《中国优秀硕士学位论文全文数据库•工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728288A (en) * | 2018-05-09 | 2018-11-02 | 李成顺 | A kind of organic Se-rich beer made from black rice and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20181226 Address after: 642450 Fenglong Street, No. 90, Yanling Town, Weiyuan County, Neijiang City, Sichuan Province Applicant after: Huang Guohua Address before: 528000 Self-compiled F1A5 on the first floor of Taoyuan Road Huiquan Science and Technology Industry Center, Shishan Town, Nanhai District, Foshan City, Guangdong Province Applicant before: Guangdong Junyue Biological Technology & Technology Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180323 |
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| RJ01 | Rejection of invention patent application after publication |