CN108034540A - A kind of rose beer and preparation method thereof - Google Patents

A kind of rose beer and preparation method thereof Download PDF

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Publication number
CN108034540A
CN108034540A CN201810068994.9A CN201810068994A CN108034540A CN 108034540 A CN108034540 A CN 108034540A CN 201810068994 A CN201810068994 A CN 201810068994A CN 108034540 A CN108034540 A CN 108034540A
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China
Prior art keywords
rose
minutes
temperature
beer
wheat juice
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CN201810068994.9A
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Inventor
倪庆伟
梁国中
董博才
吴晓川
周学军
谢正民
韩玉良
陈秀娟
刘波
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NISHI INTERNATIONAL ROSE INDUSTRY Co Ltd
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NISHI INTERNATIONAL ROSE INDUSTRY Co Ltd
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Priority to CN201810068994.9A priority Critical patent/CN108034540A/en
Publication of CN108034540A publication Critical patent/CN108034540A/en
Priority to CN201810717181.8A priority patent/CN108893214A/en
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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
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/04—Colouring additives

Abstract

The present invention disclose a kind of rose beer and preparation method thereof, rose beer extracts to obtain rose extract by rose dried flower, barley malt crushes, purple sweet potato is gelatinized to obtain gelatinization wine with dregs, barley malt and the saccharification of gelatinization wine with dregs, converted mash filtering washing trough receive wheat juice, Wort boiling, sizing wheat juice convolution precipitation, cooling oxygenation, inoculation, fermentation and it is cold store, filter, filling and sterilization is prepared.Using purple sweet potato powder as one of raw material in the present invention, obtain purple sweet potato nutritional ingredient and appearance it is bright-colored.The Wort boiling stage with the addition of rose extract, it ensure that the dissolving of active ingredient in rose dried flower by high-temperature boiling, and filtration stage addition rose cell liquid, realize the efficient utilization of rose cell liquid, it ensure that the superior flavor of rose beer and both effectiveness, ensure that the flavor and quality of final beer product.Gained rose beer product of the invention has effects that good property, the alimentary health-care function with purple sweet potato and rose, and moistening skin beautifying beauty treatment and other effects.

Description

A kind of rose beer and preparation method thereof
Technical field
The invention belongs to Beer Brewage field, is related to a kind of rose beer and preparation method thereof, be specifically related to it is a kind of with Malt, purple sweet potato, syrup, rose dried flower and rose cell liquid are the method for producing beer of raw material.
Background technology
Beer is using malt, water as primary raw material, and fermenting through yeast, it is forming, containing carbon dioxide, blistering to brew, The fermented wine of alcoholic strength low.Beer contains the nutritional ingredients such as abundant carbohydrate, proteins,vitamins,and minerals, Beer is just formally classified as nutraceutical by international Nutrition Society within 1971, therefore beer is also often become " liquid side by consumer Bag ", deep to be liked by consumers in general, it has become one of indispensable drink on popular dining table.
China in 2003 has surmounted the big country that the U.S. becomes beer volume of production and marketing first in the world, is firmly produced in occupation of the world The status of sales volume first.But the major product of Chinese beer is always there is the problem of single varieties and the low level of profitability, And it is the extraneous industry short slab to denounce.It is further exacerbated by with the integration of beer industry, major beer enterprise carries out feverish price war, Occupation rate of market is mutually seized, in order to keep occupation rate of market stability, major beer enterprise is had to using single brand, together The strategy of matter product, this has become the development bottleneck for restricting major beer enterprise.Under this background, craft beer is Enter a Chinese line city such as Beijing, Shanghai and fast development, Chinese beer city from American-European mature market through quietly free of interest The development trend of high-endization is presented in field, and craft beer, which increases, significantly, to be expected in the following market manifestation for obtaining and attracting attention.In order to meet On the one hand the market demand, the exploitation of beer new product meet the variation of consumer, personalized demand, are on the other hand also Manufacturing enterprise creates new growth point, improves the economic benefit of enterprise.
Purple sweet potato (Ipomoeabatatas (L.) Lam), belongs to the herbaceous plant of Convolvulaceae sweet potato genus, its meat is purple to depth Purple, therefore also known as purple sweet potato, purple sweet potato or black administration etc..China's sweet potato planting is with a long history, is maximum in the world at present Sweet potato plantation and producing country, count (FAO, 2012) according to United Nations Food and Agriculture Organization, China there are about 6,000,000 hm2It is sweet Planting potato land used, accounts for the 65% of world's sweet potato plantation land used, and yield accounts for the 85% of world's sweet potato total output, and about 1.2 hundred million t.Purple sweet potato rich in nutrition content, contains starch, vegetable protein, 18 kinds of amino acid, vitamin (VA, VB, VC, VEDeng), dietary fiber And a variety of natural minerals elements such as iron, zinc, copper, manganese, calcium.
Rose is rose family Rosa fallen leaves bush, not only has graceful mellow rose fragrant, and nutrition is rich Richness, containing phenols, polysaccharide, protein, amino acid, mineral matter, vitamin C etc., has edible value and medical value concurrently Multi-functional economic plants.Dried flower after fresh rose flower drying is rare Chinese herbal medicine, is given off a strong fragrance, and has blood pressure lowering, drop blood Fat, prevention and treatment of coronary heart disease, the function of strengthening body immunity, just it is outer can also balancing hormones, adjusting endocrine, beautifying face and moistering lotion etc. is special Effect.Rose cell liquid is the liquid that the volatile materials in fresh rose flower cell condenses under cryogenic, although its Main component is water, but contains micro Rosa Damascana, main component for benzyl carbinol, citronellol, eugenol, linalool, The Volatile infochemicals such as phenmethylol, have the natural fragrance of a flower of fresh rose flower.
Patent Office of the People's Republic of China discloses 00132433.0 patent application document of Patent No., which disclose rose beer and Its manufacture method, rose extract is obtained by complicated extraction process, then with 0.08%~0.15% additive amount with Beer post-fermentation liquid mixes, then is filtered, filling and sterilization.It is special that Patent Office of the People's Republic of China discloses Patent No. 200410085320.8 Sharp application documents, which disclose the production method of beer of wild rose, its by clean, extract, be fractionated extraction etc. technique obtain Take wild rose concentrated solution, the wild rose concentrated solution of 1~4% ratio is added after zymotic fluid is mature on the whole in beer fermentation process, then By 24~72 it is small when the maturation period, filtering, it is filling and sterilization.It is special that Patent Office of the People's Republic of China discloses Patent No. 200510053610.9 Sharp application documents, which disclose a kind of production method of red rose health-care beer, be crushed boiling stage addition rose Thing, prepares by wheat juice, ferments, filtering and is filling, obtaining the product of a nutritive value and health-care effect with rose.On Patent is stated, the adding technology of rose is not only complicated, but also the characteristic of rose needs to be further improved.
The content of the invention
It is an object of the invention to provide it is a it is bright-colored, give off a strong fragrance, the rose beer of mellow in taste, with malt, Purple sweet potato and syrup are raw material, boiling part addition rose extract, filter process addition rose cell liquid, finally carry out it is filling, Sterilization.
In order to realize above-mentioned purpose, the present invention uses following technical solution.
A kind of rose beer, extracts to obtain rose extract, barley malt crushes, purple sweet potato is gelatinized to obtain by rose dried flower Gelatinization wine with dregs, barley malt add protease and carbohydrase be incorporated to the saccharification of gelatinization wine with dregs, converted mash filtering washing trough receive wheat juice, wheat juice boil Boiling sizing, sizing wheat juice convolution precipitation, cooling oxygenation, inoculation, fermentation and cold storage, filtering, filling and sterilization are prepared.
Wherein, when Wort boiling is shaped, syrup, Ka Sikate hops and rose extract are added；During filtering, rose is added Cell liquid.
The present invention also provides a kind of preparation method of above-mentioned rose beer, comprise the following steps.
Step 1, rose processing：Rose dried flower extracts to obtain rose extract.
Step 2, barley malt crush.
Step 3, purple sweet potato gelatinization：Purple sweet potato powder and 70~75 DEG C of water are added into adjunce copper, and add high temperature resistant alphalise starch Enzyme, is uniformly mixed, insulation, then is raised to 85~95 DEG C with 1.5 DEG C/minute of programming rate, and insulation, obtains gelatinization wine with dregs.
Step 4, saccharification：The barley malt of step 2, and the water of 50~55 DEG C of temperature are added in brew kettle, in addition Property protease and carbohydrase, obtained mash be uniformly mixed, keep the temperature.
The gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62~64 DEG C, 40~45 minutes is kept the temperature, has kept the temperature Finish, 70~72 DEG C are raised to 1 DEG C/minute of programming rate, then keep the temperature 15~20 minutes, then 78 are raised to 1 DEG C/minute of programming rate DEG C, saccharification terminates, and obtains converted mash.
Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filters, washes grain, receives to obtain wheat juice.
Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60~70 minutes, Intensity 8~10% is boiled, was boiled before boiling end 10 minutes, addition syrup, Ka Sikate hops, rose extract, wheat juice of shaping.
Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, 20 minutes is stood, goes Except coarse sludge.
Step 8, cooling oxygenation：Quench thin plate by step 7 removing coarse sludge hot Wort cooling to 17~19 DEG C, Whole process oxygenation or filtrated air.
Step 9, inoculation, fermentation and cold storage：Inoculation LB Ai Er yeast after the cooling oxygenation that step 8 obtains, in 18 Main fermentation is carried out under the conditions of~20 DEG C, when real degree of attenuation reaches 65~69%, boosts to 0.12MPa, when biacetyl has reduced Finish, be cooled to -1~0 DEG C of low temperature and store wine 40~60 days, fermentation process periodically discharges cold sludge and yeast.
Step 10, filtering：To pure mellow wine, bright beer tank is interior to add sterile rose cell liquid, is uniformly mixed, and controls former wheat for filtering 8 °~12 ° P of juice concentration.
Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
Further, the preparation method of rose beer of the invention, step are as follows：
Step 1, rose processing：The rose dried flower of 1.7~3.3kg is weighed, according to rose dried flower and the mass ratio 1 of water: 12~16 add water, are extracted 100~120 minutes at 80~85 DEG C, are separated by filtration to obtain rose extract.
Step 2, barley malt crush：The barley malt of 70~116kg is weighed, is crushed with pulverizer.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder input adjunce copper of 17.5~29kg is weighed, according to the quality of purple sweet potato powder and water Than for 1:6~6.4 add 70~75 DEG C of water, add 0.02% Thermostable α-Amylase of purple sweet potato powder quality, are uniformly mixed, Insulation 20~30 minutes, then 85~95 DEG C are raised to 1.5 DEG C/minute of programming rate, 45~55 minutes are kept the temperature, obtains gelatinization wine with dregs.
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.6~4 add the big of step 2 in brew kettle Wheat malt, and the water of 50~55 DEG C of temperature, add 0.02% neutral proteinase and 0.02% carbohydrase of barley malt quality, Obtained mash is uniformly mixed, and keeps the temperature 20~30 minutes.
The gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62~64 DEG C, 40~45 minutes is kept the temperature, has kept the temperature Finish, 70~72 DEG C are raised to 1 DEG C/minute of programming rate, then keep the temperature 15~20 minutes, then 78 are raised to 1 DEG C/minute of programming rate DEG C, saccharification terminates, and obtains converted mash.
Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filters, washes grain, receives to obtain wheat juice.
Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60~70 minutes, Intensity 8~10% is boiled, boiled before boiling end 10 minutes, add the syrup of 20~21kg, 0.04%~0.06% wort quality Ka Sikate hops, and the rose extract prepared of step 1,8.4~12.6 ° of P of sizing wheat juice.
Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, 20 minutes is stood, goes Except coarse sludge.
Step 8, cooling oxygenation：Quench thin plate by step 7 removing coarse sludge hot Wort cooling to 17~19 DEG C, Whole process oxygenation or filtrated air, reach 7~8 mg/litres to Wort oxygenating amount.
Step 9, inoculation, fermentation and cold storage：Wheat juice after the cooling oxygenation that step 8 obtains is inoculated with LB Ai Er yeast, Inoculum concentration 0.8~1.0 × 1.07A/milliliter, carries out main fermentation under the conditions of 18~20 DEG C, and real degree of attenuation reaches 65~69% When, 0.12MPa is boosted to, is finished when biacetyl reduces, -1~0 DEG C of low temperature is cooled to and stores wine 40~60 days, fermentation process is regular Discharge cold sludge and yeast.
Step 10, filtering：Filtering, during add silica gel and PVPP, filter to pure mellow wine, 3~5% matter added in bright beer tank The sterile rose cell liquid of percentage composition is measured, is uniformly mixed, 8 °~12 ° P of original wort concentration is controlled, obtains rose beer.
Step 11, packaging：Sterile filling, sterilization.
Wherein, in step 5, poor 78 DEG C of coolant-temperature gage is washed, washes poor water pH value≤6.5；
The present invention uses above-mentioned technical method, obtains following beneficial effect.
Using purple sweet potato powder as one of raw material in the present invention, obtain purple sweet potato nutritional ingredient and appearance it is bright-colored.Wheat The juice stage of boiling with the addition of rose extract, and the dissolving of active ingredient in rose dried flower, and mistake are ensure that by high-temperature boiling The filter stage adds rose cell liquid, realizes the efficient utilization of rose cell liquid, it is ensured that the superior flavor and work(of rose beer Effect property, ensure that the flavor and quality of final beer product.
Gained rose beer product of the invention has effects that good property, the alimentary health-care function with purple sweet potato and rose, And moistening skin beautifying beauty treatment and other effects.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, the present invention is carried out further It is bright.It should be appreciated that specific embodiment described herein is not intended to limit the present invention only to explain the present invention.
A kind of rose beer, extracts to obtain rose extract, barley malt crushes, purple sweet potato is gelatinized to obtain by rose dried flower Gelatinization wine with dregs, barley malt add protease and carbohydrase be incorporated to the saccharification of gelatinization wine with dregs, converted mash filtering washing trough receive wheat juice, wheat juice boil Boiling sizing, sizing wheat juice convolution precipitation, cooling oxygenation, inoculation, fermentation and cold storage, filtering, filling and sterilization are prepared.Wherein, When Wort boiling is shaped, syrup, Ka Sikate hops and rose extract are added；During filtering, rose cell liquid is added.Below with The invention will be further described for instantiation, but the present invention is not limited to these examples.
Embodiment 1
A kind of preparation method of rose beer, comprises the following steps：
Step 1, rose processing：The rose dried flower of 3.3kg is weighed, according to rose dried flower and the mass ratio 1 of water:12 add Entering water, extracted 120 minutes at 80 DEG C, extract rose dried flower active ingredient, extraction finishes, is separated by filtration to obtain rose extract, It is stand-by.
Step 2, barley malt crush：The barley malt of 70kg is weighed, barley malt is crushed with pulverizer, avoids crushing Excessively, ensure that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder input adjunce copper of 17.5kg is weighed, the mass ratio according to purple sweet potato powder and water is 1:6 add 70 DEG C of water, add 0.02% Thermostable α-Amylase of purple sweet potato powder quality, are uniformly mixed, and keep the temperature 20 minutes, protect Temperature finishes, and is raised to 85 DEG C with 1.5 DEG C/minute of programming rate, keeps the temperature 55 minutes, and gelatinization terminates, and obtains gelatinization wine with dregs.
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:4 add the water of temperature 50 C in brew kettle, and By after the crushing of step 2 barley malt put into brew kettle, add barley malt quality 0.02% neutral proteinase and 0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 20 minutes.
Insulation finishes, and adds the gelatinization wine with dregs that step 3 obtains, temperature then is risen to 64 DEG C, keep the temperature 40 minutes, kept the temperature Finish, 72 DEG C are raised to 1 DEG C/minute of programming rate, then keep the temperature 20 minutes, insulation finishes, and iodine examination is complete, with 1 DEG C/minute of heating speed Degree is raised to 78 DEG C, and saccharification terminates, and obtains converted mash.
Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filtered according to conventional flowsheet, Grain is washed, receives to obtain wheat juice.In this step, poor 78 DEG C of coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60 minutes, boils Intensity 8%.Boiled before boiling end 10 minutes, add the syrup of 20kg, the Ka Sikate hops of 0.04% wort quality, step 1 The rose extract prepared, shape wheat 8.4 ° of P of juice, boils end.
Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, 20 minutes is stood, goes Except coarse sludge.
Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 17 DEG C, it is whole It is oxygenated (or filtrated air), reaches 7 mg/litres to Wort oxygenating amount.
Step 9, inoculation, fermentation and cold storage：Transfer needle after the cooling oxygenation that step 8 obtains is for rose beer LB Ai Er yeast, inoculum concentration 0.8 × 1.07A/milliliter, carries out main fermentation under the conditions of 18 DEG C, and real degree of attenuation reaches 65% When, 0.12MPa is boosted to, is finished when biacetyl reduces, -1~0 DEG C of low temperature is cooled to and stores wine 40 days, fermentation process is periodically discharged Cold sludge and yeast.
Step 10, filtering：Filtering, during add silica gel and PVPP, filter to pure mellow wine, 3% mass added in bright beer tank The sterile rose cell liquid of percentage composition, is uniformly mixed, 8 ° of P of control original wort concentration.
Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
Embodiment 2
A kind of preparation method of rose beer, comprises the following steps：
Step 1, rose processing：The rose dried flower of 2.5kg is weighed, according to rose dried flower and the mass ratio 1 of water:14 add Entering water, extracted 110 minutes at 80 DEG C, extract rose dried flower active ingredient, extraction finishes, is separated by filtration to obtain rose extract, It is stand-by.
Step 2, barley malt crush：The barley malt of 92kg is weighed, barley malt is crushed with pulverizer, avoids crushing Excessively, ensure that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder input adjunce copper of 23kg is weighed, is 1 according to the mass ratio of purple sweet potato powder and water: 6.2 add 72 DEG C of water, add 0.02% Thermostable α-Amylase of purple sweet potato powder quality, are uniformly mixed, and keep the temperature 25 minutes, protect Temperature finishes, and is raised to 90 DEG C with 1.5 DEG C/minute of programming rate, keeps the temperature 50 minutes, and gelatinization terminates, and obtains gelatinization wine with dregs.
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.8 add the water of 52 DEG C of temperature in brew kettle, And by after the crushing of step 2 barley malt put into brew kettle, add barley malt quality 0.02% neutral proteinase and 0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 25 minutes.
Insulation finishes, and adds the gelatinization wine with dregs that step 3 obtains, temperature then is risen to 63 DEG C, keep the temperature 42 minutes, kept the temperature Finish, 71 DEG C are raised to 1 DEG C/minute of programming rate, then keep the temperature 18 minutes, insulation finishes, and iodine examination is complete, with 1 DEG C/minute of heating speed Degree is raised to 78 DEG C, and saccharification terminates, and obtains converted mash.
Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filtered according to conventional flowsheet, Grain is washed, receives to obtain wheat juice.In this step, poor 78 DEG C of coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 65 minutes, boils Intensity 9%.Boiled before boiling end 10 minutes, add the syrup, the Ka Sikate hops of 0.05% wort quality, step 1 of 20.5kg The rose extract prepared, shape wheat 10.4 ° of P of juice, boil end.
Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, 20 minutes is stood, goes Except coarse sludge.
Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 18 DEG C, it is whole It is oxygenated (or filtrated air), reaches 7.5 mg/litres to Wort oxygenating amount.
Step 9, inoculation, fermentation and cold storage：Transfer needle after the cooling oxygenation that step 8 obtains is for rose beer LB Ai Er yeast, inoculum concentration 0.9 × 1.07A/milliliter, carries out main fermentation under the conditions of 19 DEG C, and real degree of attenuation reaches 67% When, 0.12MPa is boosted to, is finished when biacetyl reduces, -1~0 DEG C of low temperature is cooled to and stores wine 50 days, fermentation process is periodically discharged Cold sludge and yeast.
Step 10, filtering：Filtering, during add silica gel and PVPP, filter to pure mellow wine, 4% mass added in bright beer tank The sterile rose cell liquid of percentage composition, is uniformly mixed, and controls 10 ° of P of original wort concentration, obtains rose beer.
Step 11, packaging：Sterile filling, sterilization.
Embodiment 3
A kind of preparation method of rose beer, comprises the following steps：
Step 1, rose processing：The rose dried flower of 1.7kg is weighed, according to rose dried flower and the mass ratio 1 of water:16 add Entering water, extracted 100 minutes at 85 DEG C, extract rose dried flower active ingredient, extraction finishes, is separated by filtration to obtain rose extract, It is stand-by.
Step 2, barley malt crush：The barley malt of 116kg is weighed, barley malt is crushed with pulverizer, avoids crushing Excessively, ensure that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder input adjunce copper of 29kg is weighed, is 1 according to the mass ratio of purple sweet potato powder and water: 6.4 add 75 DEG C of water, add 0.02% Thermostable α-Amylase of purple sweet potato powder quality, are uniformly mixed, and keep the temperature 30 minutes, protect Temperature finishes, and is raised to 95 DEG C with 1.5 DEG C/minute of programming rate, keeps the temperature 45 minutes, and gelatinization terminates, and obtains gelatinization wine with dregs.
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.6 add the water of 55 DEG C of temperature in brew kettle, And by after the crushing of step 2 barley malt put into brew kettle, add barley malt quality 0.02% neutral proteinase and 0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 30 minutes.
Insulation finishes, and adds the gelatinization wine with dregs that step 3 obtains, temperature then is risen to 62 DEG C, keep the temperature 45 minutes, kept the temperature Finish, 70 DEG C are raised to 1 DEG C/minute of programming rate, then keep the temperature 15 minutes, insulation finishes, and iodine examination is complete, with 1 DEG C/minute of heating speed Degree is raised to 78 DEG C, and saccharification terminates, and obtains converted mash.
Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filtered according to conventional flowsheet, Grain is washed, receives to obtain wheat juice.In this step, poor 78 DEG C of coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 70 minutes, boils Intensity 10%.Boiled before boiling end 10 minutes, add the syrup, the Ka Sikate hops of 0.06% wort quality, step 1 of 21kg The rose extract prepared, shape wheat 12.6 ° of P of juice, boil end.
Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, 20 minutes is stood, goes Except coarse sludge.
Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 19 DEG C, it is whole It is oxygenated (or filtrated air), reaches 8 mg/litres to Wort oxygenating amount.
Step 9, inoculation, fermentation and cold storage：Transfer needle after the cooling oxygenation that step 8 obtains is for rose beer LB Ai Er yeast, inoculum concentration 1.0 × 1.07A/milliliter, carries out main fermentation under the conditions of 20 DEG C, and real degree of attenuation reaches 69% When, 0.12MPa is boosted to, is finished when biacetyl reduces, -1~0 DEG C of low temperature is cooled to and stores wine 60 days, fermentation process is periodically discharged Cold sludge and yeast.
Step 10, filtering：Filtering, during add silica gel and PVPP, filter to pure mellow wine, 5% mass added in bright beer tank The sterile rose cell liquid of percentage composition, is uniformly mixed, and controls 12 ° of P of original wort concentration, obtains rose beer.
Step 11, packaging：Sterile filling, sterilization.
The finished product wine body of the present invention, clear appearance is transparent, bright-colored, and in rose, rose, which gives off a strong fragrance, holds Long, mouthfeel is soft tasty and refreshing, rear taste rose characteristic remarkable.
What each embodiment stressed is the difference with other embodiment in this specification, each embodiment it Between identical similar portion mutually referring to.
Technology provided by the present invention is described in detail above.Specific embodiment used herein is to the present invention Principle and embodiment be set forth, the explanation of above example is only intended to help to understand the present invention method and its core Thought is thought.It should be pointed out that for those skilled in the art, without departing from the principle of the present invention, Some improvement and modification can also be carried out to the present invention, these are improved and modification also falls into the protection domain of the claims in the present invention It is interior.

Claims (5)

  1. A kind of 1. rose beer, it is characterised in that：The rose beer extracts to obtain rose extract, big by rose dried flower Wheat malt crushes, purple sweet potato is gelatinized to obtain gelatinization wine with dregs, barley malt adds protease and carbohydrase is incorporated to the saccharification of gelatinization wine with dregs, converted mash Filtering washing trough receive wheat juice, Wort boiling sizing, sizing wheat juice convolution precipitation, cooling oxygenation, inoculation, fermentation and cold storage, filtering, Filling and sterilization is prepared；
    When Wort boiling is shaped, syrup, Ka Sikate hops and rose extract are added；
    During filtering, rose cell liquid is added.
  2. 2. rose beer according to claim 1, it is characterised in that the rose beer by following steps prepare and Into：
    Step 1, rose processing：Rose dried flower extracts to obtain rose extract；
    Step 2, barley malt crush；
    Step 3, purple sweet potato gelatinization：Purple sweet potato powder and 70~75 DEG C of water are added into adjunce copper, and add Thermostable α-Amylase, is mixed Uniform, insulation is closed, then 85~95 DEG C are raised to 1.5 DEG C/minute of programming rate, insulation, obtains gelatinization wine with dregs；
    Step 4, saccharification：The barley malt of step 2, and the water of 50~55 DEG C of temperature are added in brew kettle, adds neutral egg White enzyme and carbohydrase, obtained mash are uniformly mixed, and are kept the temperature；
    The gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62~64 DEG C, keeps the temperature 40~45 minutes, insulation finishes, with 1 DEG C/minute programming rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then 78 DEG C are raised to 1 DEG C/minute of programming rate, sugar Change terminates, and obtains converted mash；
    Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filters, washes grain, receives to obtain wheat juice；
    Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60~70 minutes, boils Intensity 8~10%, boiled before boiling end 10 minutes, addition syrup, Ka Sikate hops, rose extract, wheat juice of shaping；
    Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removes heat Coagulum；
    Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 17~19 DEG C, it is whole Oxygenation or filtrated air；
    Step 9, inoculation, fermentation and cold storage：Inoculation LB Ai Er yeast after the cooling oxygenation that step 8 obtains, in 18~20 Main fermentation is carried out under the conditions of DEG C, when real degree of attenuation reaches 65~69%, boosts to 0.12MPa, finishes, drops when biacetyl reduces Temperature to -1~0 DEG C of low temperature stores wine 40~60 days, and fermentation process periodically discharges cold sludge and yeast；
    Step 10, filtering：To pure mellow wine, bright beer tank is interior to add sterile rose cell liquid, is uniformly mixed, and controls former wheat juice dense for filtering Spend 8 °~12 ° P；
    Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
  3. 3. a kind of preparation method of rose beer, it is characterised in that comprise the following steps：
    Step 1, rose processing：Rose dried flower extracts to obtain rose extract；
    Step 2, barley malt crush；
    Step 3, purple sweet potato gelatinization：Purple sweet potato powder and 70~75 DEG C of water are added into adjunce copper, and add Thermostable α-Amylase, is mixed Uniform, insulation is closed, then 85~95 DEG C are raised to 1.5 DEG C/minute of programming rate, insulation, obtains gelatinization wine with dregs；
    Step 4, saccharification：The barley malt of step 2, and the water of 50~55 DEG C of temperature are added in brew kettle, adds neutral egg White enzyme and carbohydrase, obtained mash are uniformly mixed, and are kept the temperature；
    The gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62~64 DEG C, keeps the temperature 40~45 minutes, insulation finishes, with 1 DEG C/minute programming rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then 78 DEG C are raised to 1 DEG C/minute of programming rate, sugar Change terminates, and obtains converted mash；
    Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filters, washes grain, receives to obtain wheat juice；
    Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60~70 minutes, boils Intensity 8~10%, boiled before boiling end 10 minutes, addition syrup, Ka Sikate hops, rose extract, wheat juice of shaping；
    Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removes heat Coagulum；
    Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 17~19 DEG C, it is whole Oxygenation or filtrated air；
    Step 9, inoculation, fermentation and cold storage：Wheat juice after the cooling oxygenation that step 8 obtains is inoculated with LB Ai Er yeast, in 18 Main fermentation is carried out under the conditions of~20 DEG C, when real degree of attenuation reaches 65~69%, boosts to 0.12MPa, when biacetyl has reduced Finish, be cooled to -1~0 DEG C of low temperature and store wine 40~60 days, fermentation process periodically discharges cold sludge and yeast；
    Step 10, filtering：To pure mellow wine, bright beer tank is interior to add sterile rose cell liquid, is uniformly mixed, and controls former wheat juice dense for filtering Spend 8 °~12 ° P；
    Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
  4. 4. the preparation method of a kind of rose beer according to claim 3, it is characterised in that comprise the following steps：
    Step 1, rose processing：The rose dried flower of 1.7~3.3kg is weighed, according to rose dried flower and the mass ratio 1 of water:12~ 16 add water, are extracted 100~120 minutes at 80~85 DEG C, are separated by filtration to obtain rose extract；
    Step 2, barley malt crush：The barley malt of 70~116kg is weighed, is crushed with pulverizer；
    Step 3, purple sweet potato gelatinization：The purple sweet potato powder input adjunce copper of 17.5~29kg is weighed, the mass ratio according to purple sweet potato powder and water is 1:6~6.4 add 70~75 DEG C of water, add 0.02% Thermostable α-Amylase of purple sweet potato powder quality, are uniformly mixed, insulation 20~30 minutes, then 85~95 DEG C are raised to 1.5 DEG C/minute of programming rate, 45~55 minutes are kept the temperature, obtains gelatinization wine with dregs；
    Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.6~4 add the Barley of step 2 in brew kettle Bud, and the water of 50~55 DEG C of temperature, add 0.02% neutral proteinase and 0.02% carbohydrase of barley malt quality, obtain Mash be uniformly mixed, keep the temperature 20~30 minutes；
    The gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62~64 DEG C, keeps the temperature 40~45 minutes, insulation finishes, with 1 DEG C/minute programming rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then 78 DEG C are raised to 1 DEG C/minute of programming rate, sugar Change terminates, and obtains converted mash；
    Step 5, filtering：The converted mash that step 4 is obtained is pumped into lautertuns, filters, washes grain, receives to obtain wheat juice；
    Step 6, boils：The wheat juice of step 5 is pumped into boiling pot to be boiled, control boiling time 60~70 minutes, boils Intensity 8~10%, boiled before boiling end 10 minutes, add the syrup of 20~21kg, 0.04%~0.06% wort quality card this The special hops of card, and the rose extract prepared of step 1,8.4~12.6 ° of P of sizing wheat juice；
    Step 7, convolution precipitation：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removes heat Coagulum；
    Step 8, cooling oxygenation：Quench thin plate by the hot Wort cooling of the removing coarse sludge of step 7 to 17~19 DEG C, it is whole Oxygenation or filtrated air, reach 7~8 mg/litres to Wort oxygenating amount；
    Step 9, inoculation, fermentation and cold storage：Wheat juice after the cooling oxygenation that step 8 obtains is inoculated with LB Ai Er yeast, inoculation Amount 0.8~1.0 × 1.07A/milliliter, carries out main fermentation under the conditions of 18~20 DEG C, when real degree of attenuation reaches 65~69%, 0.12MPa is boosted to, is finished when biacetyl reduces, -1~0 DEG C of low temperature is cooled to and stores wine 40~60 days, fermentation process is periodically discharged Cold sludge and yeast；
    Step 10, filtering：Filtering, during add silica gel and PVPP, filter to pure mellow wine, 3~5% mass hundred added in bright beer tank Divide the sterile rose cell liquid of content, be uniformly mixed, control 8 °~12 ° P of original wort concentration, obtain rose beer；
    Step 11, packaging：Sterile filling, sterilization.
  5. A kind of 5. preparation method of rose beer according to claim 4, it is characterised in that：In step 5, poor water temperature is washed 78 DEG C of degree, washes poor water pH value≤6.5.
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CN109880707A (en) * 2019-04-23 2019-06-14 芜湖职业技术学院 Water chestnut beer and preparation method thereof
CN112795445A (en) * 2021-03-03 2021-05-14 汉源县昊业科技有限公司 Rose beer and preparation method thereof
CN113265309A (en) * 2021-06-22 2021-08-17 湖南有路品牌运营有限公司 Purple perilla flavor beer and preparation method thereof
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CN1314790C (en) * 2005-03-09 2007-05-09 中国食品发酵工业研究院 Method for producing red rose health beer
CN101691532A (en) * 2009-08-14 2010-04-07 中国食品发酵工业研究院 Beer production method
CN102250701B (en) * 2011-06-30 2013-01-09 江汉大学 Functional beer and brewing method thereof
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CN109880707A (en) * 2019-04-23 2019-06-14 芜湖职业技术学院 Water chestnut beer and preparation method thereof
CN112795445A (en) * 2021-03-03 2021-05-14 汉源县昊业科技有限公司 Rose beer and preparation method thereof
CN112795445B (en) * 2021-03-03 2023-02-17 汉源县昊业科技有限公司 Rose beer and preparation method thereof
CN113265309A (en) * 2021-06-22 2021-08-17 湖南有路品牌运营有限公司 Purple perilla flavor beer and preparation method thereof
CN114045190A (en) * 2021-11-04 2022-02-15 山东省农业科学院 Method for making peony flower refined beer

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