CN108641840A - Jujube fruit beer and processing method - Google Patents
Jujube fruit beer and processing method Download PDFInfo
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- CN108641840A CN108641840A CN201810492180.8A CN201810492180A CN108641840A CN 108641840 A CN108641840 A CN 108641840A CN 201810492180 A CN201810492180 A CN 201810492180A CN 108641840 A CN108641840 A CN 108641840A
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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
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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
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Abstract
The present invention relates to a kind of processing method of jujube fruit beer, step includes：(1) prepare pressure sensitive microcapsules, (2) prepare nutritional granular；(3) flavouring spansule is prepared, (4) jujube pre-treatment, (5) the preparation of brewer's wort, (6) wort filtration, (7) Wort boiling, (8) wheat juice precipitation and cooling, (9) beer dried yeast activates, and (10) ferments, and (11) filters, allocates, (12) filling and sterilization.The present invention is slowly discharged into essential oil of hop in jujube fruit beer using microcapsules technology, prevents fragrance loss from decomposing.On the one hand, the mixture of encapsulation essential oil and ethyl alcohol makes the two be in direct contact in certain space, is easy to the two mutually fusion, and convenient for preservation, prevent component damages；On the other hand, essential oil and ethyl alcohol blend, and ethyl alcohol has volatility, drive jujube essence volatile aroma, after so that drinking person is opened, smell strong fragrance.
Description
Technical field
The invention belongs to jujube deep process technology fields, are related to a kind of beer, especially a kind of jujube fruit beer and processing method.
Background technology
Jujube fruit beer is a kind of low alcoholic beverage of taste between beer and beverages, it is with malt, jujube juice
For raw material, made made of brewing in conjunction with low temperature beer fermentation technique.The existing light hops of jujube fruit beer and malt fragrance, again
Nutritive value with jujube and healthcare function can meet the needs of consumer is different.
By retrieval, find to be disclosed directly below content with the relevant patent document of the application：
CN103275830A discloses a kind of processing method of blueberry and apple beer, the fruit wine which makes be it is a kind of by
Ordinary beer dilution after beverage, the loss of foam is less after dilution, and fruit beer production link is more, foam lost compared with
It is more.
CN103289848A discloses a kind of processing method of flavor fruit beer, and the fruit beer of the patented invention, processing method is simple,
Easy to operate, mouthfeel is single, and nutrition is single, and otherness is not strong.
CN107164134A discloses a kind of brew method of tangerine taste fruit beer, and the hops used in the patent are in process
In, temperature, holding conditions etc. can all cause the volatilization and oxidation of hop oil, and hops fragrance is made to be deteriorated, to the flavor of shadow fruit beer.
Beer provided by the invention is all got well than the parameter in documents from taste and trophism, and documents do not influence
The novelty and creativeness of the present invention.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
Good solid beverage of jujube processing method.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of jujube fruit beer, steps are as follows：
(1) pressure sensitive microcapsules
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, 0.5wt% olive oil is emulsification
Agent, 0.05-0.1wt% glucono-δ-lactones are curing agent；
(2) nutritional granular
1. soybean protein：Starch quality ratio is 1:0.5-1 is dissolved in water, obtains the soy bean proteinous soln of 15-20wt%,
7.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soybean egg starch obtained coagulates in vain after 15-20 minutes
Glue；
2. gel is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steaming
Vapour, swelling temperature is 85 DEG C, after keeping 5min, opens valve pressure release, takes out swelling granular, if there is larger particles needs are broken
It is broken, the particle of 0.8~1.2mm is formed, is full of hole inside particle.
3. being made molten containing one or more of ferrous gluconate, ferrous lactate, ferrous succinate, ferrous bisglycinate chelate
Liquid；
4. being immersed in swelling granular containing in ferrous solution, nutritional ingredient is loaded into swelling granular surface and interior
It in the reticular structure in portion, impregnates 15 minutes, takes out drying.Particle after drying is immersed in 15wt% soy protein gels,
It is dry after stirring, irregular enwrapped granule, general 1mm or so are formed, nutrition floating ball is formed；
(3) flavouring spansule, essential oil of hop are core material, and sodium alginate and calcium chloride are wall material；
(4) jujube pre-treatment
It pelletizes respectively after jujube stoning is broken, it is 6 times of jujube weight to add softened water, amount of water, is placed on boiling in digester,
100 DEG C of temperature, digestion time 1h.By the jujube of softened processing, while hot with beater be beaten jujube juice is spare；
(5) the preparation of brewer's wort, by material-water ratio=1：4 crush, and malt crushing requires skin broken without broken；It is saccharified using leaching
Technique finally filters；
(6) wort filtration
After the completion of saccharification, converted mash is squeezed into and stands 30min in lautertuns, then return stream, until the limpid beginning of wheat juice
Filtering, wort concentration is 10 ° of P after control filtering；
(7) Wort boiling, when Wort boiling, add hops；
(8) wheat juice precipitation and cooling
Wheat juice after boiling stands 30min, removal hops grain and coarse sludge after being pumped into whirlpool tank, then with thin
Plate cooler is cooled to 7~8 DEG C, is oxygenated simultaneously, and cooling time controls within 1h；
(9) beer dried yeast activates
The wheat juice that 10 ° of P boil is taken, the sterile water of equivalent is added, 30 DEG C~32 DEG C is cooled to rapidly, weighs a certain amount of beer
Dry ferment is added thereto, and wheat juice amount is 5~10 times of dry ferment amount, then heat preservation activation, every 10~15min in activation process
It is fully shaken, wheat juice and yeast is made to come into full contact with, can be used for inoculation fermentation after activating 2h；
(10) ferment
Part wheat juice after cooling is pumped into fermentation tank, the activated of total wheat juice amount 0.4wt% is added into fermentation tank
Then remaining wheat juice is pumped into fermentation tank by yeast juice, cold sludge is discharged in canful in time after for 24 hours, fermentation temperature is controlled 9
DEG C, 3~5d is kept, when residual sugar is down to 3.6 ° of Bx, total volume 5-10% jujube juice is added, is warming up to 12 DEG C, while sealed cans, makes tank
It presses and is maintained at 0.12MPa, after 9~10d, when diacetyl content is down to 0.10mg/kg or less, start to cool down, be down to 0~2 DEG C,
0.06~0.08MPa of pressure tank is kept, then keeps 10~12d, is i.e. fermentation ends；
(11) filter, allocate
CO is first used before filtering2It is standby to press clear tank, it is then stored into tank with after diatomite filter filtering, membrane filtration refined filtration, mistake
Compound fruit beer turbidity requirement≤0.5EBC after filter stablizes 8h；Allotment：100 parts of compound fruit beer, flavouring spansule 3 is added
Part, 2 parts of pressure sensitive microcapsules, 2 parts of nutritional granular obtains jujube fruit beer, is packed after mixing；
(12) filling and sterilization
The temperature of jujube fruit beer is maintained at 0~1 DEG C, and CO is taken when filling2Standby pressure, secondary vacuum pumping drip and draw foam etc. and remove
Oxygen measure is added and is then sterilized through bus, obtains jujube fruit beer.
Moreover, the preparation method of the essential oil of hop slow-release microcapsule is as follows：
1. core material：The essential oil of hop of 35mL is added to the edible alcohol of 70mL, is stirred slowly, keeps essential oil completely molten
In alcohol, later, 40-50 hours is stood, the distilled water of 25ml is then poured into and is again stirring for, two kinds of liquid don't fail to be allowed thorough
Bottom mixes, and it is spare to filter the bottling of this mixed liquor with filter paper；
2. capsule：The mixed liquor handled well is added in the sodium alginate soln of concentration 3.6g/100mL, volume ratio 1:
1-2 obtains essence, ethyl alcohol and sodium alginate mixed liquor；
3. the calcium chloride solution of concentration 2.5g/100mL is dissolved and be diluted to 1wt% glacial acetic acids, adjust p H values to 5.5；It will
The mixed liquor of essence and sodium alginate is added dropwise in calcium chloride solution with syringe and carries out film formation reaction dropwise, after 10-20 minutes
Microcapsules are collected by filtration, with the brine microballoon of sterilizing to get essential oil of hop slow-release microcapsule.
Moreover, additive amount is 0.08%, hops can divide 3 additions.The hops of 10% ratio are added with foam-resistant in just boiling
Overflowing pot；It boils 5min and hops, ratio 50% is added for the second time；Last hops, boiling time is added in 5min before boiling end
Control boils intensity up to 8%~10% in 90min.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, the pressure-sensitive microcapsules mixing that the present invention is added in the beverage, in beverage because the factors such as carbon dioxide will produce it is micro-
Acid environment can generate acidification under slightly sour environment to wall material gelatin and pectin, when wall material generates gap, internal NaHCO3
Or carbonate meets with hydrogen ion and will produce carbon dioxide gas, makes to be full of more carbon dioxide in bottle, supplement by solution
The carbon dioxide of absorption, if absorbing the carbon dioxide of saturation in solution, when the moment that Packaging Bottle is opened, pressure reduction,
Gas concentration lwevel reduces, and the carbon dioxide in capsule obtains a large amount of releases, and more carbon dioxide gas are generated from beverage inside
Bubble improves mouthfeel.
2, the present invention is added to nutritional granular, the i.e. metal ions such as hydrogel package ferro-calcium-zinc-selenium in jujube fruit beer, increases
The nutritional properties of jujube fruit beer are added.
3, the present invention is slowly discharged into essential oil of hop in jujube fruit beer using microcapsules technology, prevents fragrance loss point
Solution.On the one hand, the mixture of encapsulation essential oil and ethyl alcohol makes the two be in direct contact in certain space, is easy to the two phase
Mutually fusion, and convenient for preserving, prevent component damages；On the other hand, essential oil and ethyl alcohol blend, and ethyl alcohol has volatility, band
Dynamic jujube essence volatile aroma smells strong fragrance after so that drinking person is opened.
5, the present invention enters metal ion in puffing soybean protein particle, and the soybean protein after puffing has
The specific surface area of bigger, can load more metal ions the load of 50-60% can be increased according to experiment after puffing
Amount.The method for taking intercalation, when by water and starch, soybean protein can be puffing, then with one layer of protein encapsulation, and ion is sealed up for safekeeping
In the gap of carrier, ensure that nutriment will not influence to be fallen off and be lost in because of environment such as temperature.Using the method for intercalation,
Increase a kind of gel, mutual cover is carried out after two kinds of gels are mixed, formation density is big, the more gels of spatial hole position, then
Conscientious puffing again, puffing rear adsorbing metal ions nutriment can improve adsorbance, according to actually detected, adsorbance ratio list
One gel improves 30-50% or so.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
A kind of jujube fruit beer and processing method, formula and processing technology are as follows：
Formula：100 parts of jujube, 3 parts of cellulase, 2 parts of pectase, 10 parts of white granulated sugar, 5 parts of citric acid, 60 parts of water increase
3 parts of fragrant spansule, 2 parts of pressure sensitive microcapsules, 2 parts of nutritional granular, 20 parts of malt, 5 parts of hops, 10 parts of dry ferment.
Technological operation main points
1, pressure sensitive microcapsules
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, 0.5wt% olive oil is emulsification
Agent, 0.05-0.1wt% glucono-δ-lactones are curing agent, and specific preparation method is as follows：
The gelatin for weighing certain mass is dissolved in distilled water, is made into a concentration of certain density 1% gelatin solution
10ml is put into clean beaker, adjusts pH to 6.5, and olive oil is added, pre- using high speed shear under 50 DEG C of water bath conditions
Mulser is emulsified, and time 3min forms uniform emulsion；
The pectin solution 10ml for preparing 1.5%, is added dropwise in above-mentioned emulsion, under the conditions of 50 DEG C, constant temperature stirring
Then 1% acetum is added dropwise in 5min, it is 4.4~4.9 so that system is reached pH value, promotes gelatin and pectin to occur multiple
Close aggregation；It with 10%NaOH solution regulation system pH to 9.0, is added while stirring, after 5min, is added 10-20%'s
NaHCO3Powder makes system be cooled to 10 DEG C hereinafter, persistently stir 20min, cures the 1ml 0.05- of dosage with ice water cooling
After the completion of solidification, microcapsules suspension stratification is removed down by 0.1% glucono-δ-lactone, hardening time 30min
Layer clear liquid, is washed for several times with clear water, is filtered, obtain pressure-sensitive microcapsules.
2, nutritional granular
1. soybean protein：Starch quality is than 1:0.5-1 is dissolved in water, obtains the soy bean proteinous soln of 15wt%, 7.0U/g
SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soybean egg starch white gel obtained after 15 minutes；
2. gel is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steaming
Vapour, swelling temperature is 85 DEG C, after keeping 5min, opens valve pressure release, takes out swelling granular, if there is larger particles needs are broken
It is broken, the particle of 0.8~1.2mm is formed, is full of hole inside particle.
3. being made molten containing one or more of ferrous gluconate, ferrous lactate, ferrous succinate, ferrous bisglycinate chelate
Liquid, concentration can oneself adjust, it is proposed that be formulated for 17 parts of ferrous gluconate, 12 parts of ferrous lactate, 10 parts of ferrous succinate,
15 parts of ferrous bisglycinate chelate, 80 parts of water.
4. being immersed in swelling granular containing in ferrous solution, nutritional ingredient is loaded into swelling granular surface and interior
It in the reticular structure in portion, impregnates 15 minutes, takes out drying.Particle after drying is immersed in 15wt% soy protein gels,
It is dry after stirring, irregular enwrapped granule, general 1mm or so are formed, nutrition floating ball is formed.The preparation of soy protein gel
Method is identical with the preparation method of mixed gel.
3, flavouring spansule (essential oil of hop)
Organic solvent is added, it is therefore an objective to lock fragrance when storage, opening when distributes fragrance.
1. core material：The essential oil of hop of 35mL is added to the edible alcohol (wherein alcohol content 95%) of 70mL, is stirred slowly
It mixes, essential oil is enable to be completely dissolved in alcohol.Later, 48 hours are stood, is then poured into the distilled water of 25ml and stirs again
It mixes, two kinds of liquid don't fail to be allowed to be thoroughly mixed, it is spare to filter the bottling of this mixed liquor with filter paper.
2. capsule：The mixed liquor handled well is added in the sodium alginate soln of concentration 3.6g/100mL, volume ratio 1:
1-2 obtains essence, ethyl alcohol and sodium alginate mixed liquor.
3. the calcium chloride solution of concentration 2.5g/100mL is dissolved and be diluted to 1% glacial acetic acid, adjust pH value to 5.5, it will be fragrant
The mixed liquor of smart mixture and sodium alginate is added dropwise in calcium chloride solution with syringe and carries out film formation reaction dropwise, 10-20 points
Microcapsules are collected by filtration after clock, with the brine microballoon of sterilizing to get essential oil of hop slow-release microcapsule.(capsule diameter 5
~8mm)
4, jujube pre-treatment
It selects normal mature and through spontaneously drying, without the jujube for going rotten and damaging by worms, is washed by rubbing with the hands repeatedly with circulating water 3 times, removed
The impurity such as the silt on jujube surface are attached to, jujube core is removed.
It pelletizes respectively after jujube stoning is broken, it is 6 times of jujube weight to add softened water, amount of water, is placed on boiling in digester,
100 DEG C of temperature, digestion time 1h.By the jujube of softened processing, while hot with beater be beaten jujube juice is spare.
5, the preparation of brewer's wort
By material-water ratio=1：4 crush, and malt crushing requires skin broken without broken；
Mashing process：Using leaching Mashing process；50 DEG C feed intake (20min), 63 DEG C (30min), 68 DEG C of (30min, 78
It DEG C (15min), finally filters.
6, wort filtration
After the completion of saccharification, converted mash is squeezed into and stands 30min in lautertuns, then return stream, until the limpid beginning of wheat juice
Filtering.It washes grain to carry out at twice, it is 76~78 DEG C to wash poor water temperature, and wort concentration is 10 ° of P after control filtering.
7, Wort boiling
Hops, additive amount 0.08% are added when Wort boiling, hops can divide 3 additions.Just 10% ratio is added in boiling
Hops with foam-resistant overflowing pot；It boils 5min and hops, ratio 50% is added for the second time；5min additions are last before boiling end
Hops.Boiling time controls in 90min, boils intensity up to 8%~10%.
8, wheat juice precipitation and cooling
Wheat juice after boiling stands 30min, removal hops grain and coarse sludge after being pumped into whirlpool tank, then with thin
Plate cooler is cooled to 7~8 DEG C, is oxygenated simultaneously, and cooling time controls within 1h.
9, beer dried yeast activates
The wheat juice that 10 ° of P boil is taken, the sterile water of equivalent is added, 30 DEG C~32 DEG C is cooled to rapidly, weighs a certain amount of beer
Dry ferment is added thereto, and wheat juice amount is 5~10 times of dry ferment amount, then heat preservation activation, every 10~15min in activation process
It is fully shaken, wheat juice and yeast is made to come into full contact with, can be used for inoculation fermentation after activating 2h.
10, it ferments
Part wheat juice after cooling is pumped into fermentation tank, the activated of total wheat juice amount 0.4wt% is added into fermentation tank
Then remaining wheat juice is pumped into fermentation tank by yeast juice, cold sludge is discharged in canful in time after for 24 hours, fermentation temperature is controlled 9
DEG C, 3~5d is kept, when residual sugar is down to 3.6 ° of Bx, total volume 5-10% jujube juice is added, is warming up to 12 DEG C, while sealed cans, makes tank
It presses and is maintained at 0.12MPa, after 9~10d, when diacetyl content is down to 0.10mg/kg or less, start to cool down, be down to 0~2 DEG C,
0.06~0.08MPa of pressure tank is kept, then keeps 10~12d, is i.e. fermentation ends.
11, it filters, allocate
CO is first used before filtering2It is standby to press clear tank, it is then stored into tank with after diatomite filter filtering, membrane filtration refined filtration, mistake
Compound fruit beer turbidity requirement≤0.5EBC after filter stablizes 8h；Allotment：100 parts of compound fruit beer, flavouring spansule 3 is added
Part, 2 parts of pressure sensitive microcapsules, 2 parts of nutritional granular obtains jujube fruit beer, is packed after mixing；
12, filling and sterilization
The temperature of jujube fruit beer is maintained at 0~1 DEG C, and CO is taken when filling2Standby pressure, secondary vacuum pumping drip and draw foam etc. and remove
Oxygen measure is added and is then sterilized through bus, obtains jujube fruit beer.
Coherent detection
In terms of nutrition：It is added nutritional granular, it is 17 parts of ferrous gluconate, 12 parts of ferrous lactate, 10 parts of ferrous succinate, sweet
Propylhomoserin is 15 parts ferrous, and the content of iron is 0.0075mg/g in finished product detection, is not detected in the products such as conventional beer, fruit beer
Related nutritional ingredient.
In terms of flavor：Flavouring spansule (essential oil of hop) is added in jujube fruit beer, storage when locks fragrance, opens
When distribute fragrance.The content 0.0063mL/L of finished product detection essential oil of hop.Pressure sensitive microcapsules are added, bubble rate increases
10%, alcohol content improves 0.1%, reduces the dosage of alcohol.
Auxiliary particle grain size 20nm~25nm；Hydrochloric acid in gastric juice dissolution rate：Experiment in vitro is carried out to particle, the results showed that, through artificial
After gastric juice handles 1.5h, particle is completely dissolved.The solid content of beverage is 5.5~6.8, and pH value is 5.8~6.2；Freshness date is 12
A month.
Claims (3)
1. a kind of processing method of jujube fruit beer, it is characterised in that：Steps are as follows：
(1) pressure sensitive microcapsules
Gelatin 1wt% and pectin 1.5wt% compounds are as wall material, NaHCO3For core material, 0.5wt% olive oil is emulsifier,
0.05-0.1wt% glucono-δ-lactones are curing agent；
(2) nutritional granular
1. soybean protein：Starch quality ratio is 1:0.5-1 is dissolved in water, obtains the soy bean proteinous soln of 15-20wt%, 7.0U/g
SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soybean egg starch white gel obtained after 15-20 minutes；
2. gel is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swollen
It is 85 DEG C to change temperature, after holding 5min, opens valve pressure release, takes out swelling granular, if there is larger particles need broken, formation
The particle of 0.8~1.2mm, particle inside are full of hole；
3. being made containing one or more of ferrous gluconate, ferrous lactate, ferrous succinate, ferrous bisglycinate chelate solution；
4. being immersed in swelling granular containing in ferrous solution, nutritional ingredient is loaded into swelling granular surface and inside
It in reticular structure, impregnates 15 minutes, takes out drying；Particle after drying is immersed in 15wt% soy protein gels, is stirred
Afterwards, dry, irregular enwrapped granule, general 1mm or so are formed, nutrition floating ball is formed；
(3) flavouring spansule, essential oil of hop are core material, and sodium alginate and calcium chloride are wall material；
(4) jujube pre-treatment
It pelletizes respectively after jujube stoning is broken, it is 6 times of jujube weight to add softened water, amount of water, is placed on boiling in digester, temperature
100 DEG C, digestion time 1h；By the jujube of softened processing, while hot with beater be beaten jujube juice is spare；
(5) the preparation of brewer's wort, by material-water ratio=1：4 crush, and malt crushing requires skin broken without broken；Using leach Mashing process,
Finally filter；
(6) wort filtration
After the completion of saccharification, converted mash is squeezed into and stands 30min in lautertuns, then return stream, starts to filter until wheat juice is limpid,
Wort concentration is 10 ° of P after control filtering；
(7) Wort boiling, when Wort boiling, add hops；
(8) wheat juice precipitation and cooling
Wheat juice after boiling stands 30min, removal hops grain and coarse sludge after being pumped into whirlpool tank, then uses thin plate cold
But device is cooled to 7~8 DEG C, is oxygenated simultaneously, and cooling time controls within 1h；
(9) beer dried yeast activates
The wheat juice that 10 ° of P boil is taken, the sterile water of equivalent is added, is cooled to 30 DEG C~32 DEG C rapidly, weighs the dry ferment of a certain amount of beer
Mother is added thereto, and wheat juice amount is 5~10 times of dry ferment amount, then heat preservation activation, is carried out every 10~15min in activation process
It fully shakes, wheat juice and yeast is made to come into full contact with, can be used for inoculation fermentation after activating 2h；
(10) ferment
Part wheat juice after cooling is pumped into fermentation tank, the activated yeast of total wheat juice amount 0.4wt% is added into fermentation tank
Then remaining wheat juice is pumped into fermentation tank by liquid, cold sludge is discharged in canful in time after for 24 hours, fermentation temperature is controlled at 9 DEG C, protected
3~5d is held, when residual sugar is down to 3.6 ° of Bx, total volume 5-10% jujube juice is added, is warming up to 12 DEG C, while sealed cans, tank pressure is made to protect
It holds in 0.12MPa, after 9~10d, when diacetyl content is down to 0.10mg/kg or less, starts to cool down, be down to 0~2 DEG C, keep
0.06~0.08MPa of pressure tank, then keep 10~12d, i.e. fermentation ends；
(11) filter, allocate
CO is first used before filtering2It is standby to press clear tank, then stored into tank with after diatomite filter filtering, membrane filtration refined filtration, it is filtered
Compound fruit beer turbidity requirement≤0.5EBC stablizes 8h；Allotment：100 parts of compound fruit beer, 3-5 parts of flavouring spansule is added, it is pressure-sensitive
2-5 parts of type microcapsules, 2-5 parts of nutritional granular, obtain jujube fruit beer, are packed after mixing；
(12) filling and sterilization
The temperature of jujube fruit beer is maintained at 0~1 DEG C, and CO is taken when filling2Standby pressure, secondary vacuum pumping drip and draw the deoxygenations such as foam and arrange
It applies, is added and is then sterilized through bus, obtain jujube fruit beer.
2. the processing method of jujube fruit beer according to claim 1, it is characterised in that：The essential oil of hop slow-release microcapsule
Preparation method it is as follows：
1. core material：The essential oil of hop of 35mL is added to the edible alcohol of 70mL, is stirred slowly, essential oil is enable to be completely dissolved in wine
In essence, later, 40-50 hours is stood, the distilled water of 25ml is then poured into and is again stirring for, two kinds of liquid don't fail to be allowed thoroughly to mix
It closes, it is spare to filter the bottling of this mixed liquor with filter paper；
2. capsule：The mixed liquor handled well is added in the sodium alginate soln of concentration 3.6g/100mL, volume ratio 1:1-2,
Obtain essence, ethyl alcohol and sodium alginate mixed liquor；
3. the calcium chloride solution of concentration 2.5g/100mL is dissolved and be diluted to 1wt% glacial acetic acids, adjust pH value to 5.5, by essence
The mixed liquor of mixture and sodium alginate is added dropwise in calcium chloride solution with syringe and carries out film formation reaction dropwise, 10-20 minutes
After microcapsules are collected by filtration, with the brine microballoon of sterilizing to get essential oil of hop slow-release microcapsule.
3. the processing method of jujube fruit beer according to claim 1, it is characterised in that：Additive amount is 0.08%, and hops can
With point 3 additions；The hops of 10% ratio are added with foam-resistant overflowing pot in just boiling；It boils 5min and hops is added for the second time, ratio is
50%；Last hops are added in 5min before boiling end, and boiling time controls in 90min, boils intensity up to 8%~10%.
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| CN201810492180.8A CN108641840A (en) | 2018-05-22 | 2018-05-22 | Jujube fruit beer and processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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