CN108841471A - A kind of cherry beer and its production technology - Google Patents
A kind of cherry beer and its production technology Download PDFInfo
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- CN108841471A CN108841471A CN201811048147.2A CN201811048147A CN108841471A CN 108841471 A CN108841471 A CN 108841471A CN 201811048147 A CN201811048147 A CN 201811048147A CN 108841471 A CN108841471 A CN 108841471A
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- 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
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Abstract
The invention discloses a kind of cherry beer and its production technology, cherry beer provided by the invention is made of the raw material components of following parts by weight：62~100 parts of Pilsen malt, 0~29 part of Munich malt, 0~3 part of amber malt, Chris makes pottery 0~2 part of malt, 0~10 part of wheat malt, 0~15 part of Vienna malt, freeze 30~40 parts of cherry fruit, 0.3~0.5 part of hops, 0.04~0.06 part of dry ferment, 2~4 parts of white granulated sugar.The present invention passes through after beer completes main fermentation, addition freezing cherry fruit, then cherry beer provided by the invention is obtained through the long post-fermentation time (30~365d), the cherry beer is fine and smooth in addition to keeping the foam of beer, hops perfume (or spice) and malt are aromatic strongly fragrant, and flavour is pure, soft tasty and refreshing, mouthful power equal flavor characteristics by force are killed, while also retaining the flavor and color of cherry to greatest extent.
Description
Technical field
The invention belongs to beer brewing technology fields, and in particular to a kind of cherry beer and its production technology.
Background technique
Beer is most ancient one of the alcoholic beverage of the mankind, is water and the tea drink that consumption is number three in the world later
Material.Beer is using fructus hordei germinatus, hops, water as primary raw material, carbonated low wine of satisfying made of brewing through yeast fermentation
Precision wine, referred to as " liquid bread " are a kind of low-concentration ethanol beverages.Beer ethanol content is few, can promote blood circulation,
With medical effects such as heart tonifying, stomach invigorating, diuresis, analgesias, there is preferable auxiliary to treat hypertension, heart disease and tuberculosis etc.
Effect.In order to further enrich the performance of beer, people are attempted during beer brewing, are adjusted by the way that some fruit are added
Beer smells of wine, color etc..
Cherry is rich in the multiple elements such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium, has very high nutritive value, therefore
The brewing process of cherry and beer is organically combined and produces the intrinsic style for being not only able to maintain beer, but also fruit cherry can be protruded
Unique taste the cherry beer with certain alimentary health-care function, undoubtedly by for the deep processing of agricultural product find it is new go out
Road will also greatly enrich the kind of beer, meet the needs of each arrangement of consumption person, thus cherry beer obtained in recent years it is fast
Speed development.But there are following technical problems for the production technology of cherry beer at present：(1) preparation of cherry beer is usually in wheat juice
Cherry fruit pulp is added in boiling part, and fruit pulp is after boiling, original fruit-like flavour, color and nutrition all occur
Variation, causing the fruit pulp being added in material liquid to add in fermentation, fruited effect is basic to be lost, to make cherry
Flavor, color and the nutrition of beer product are all affected；(2) really fruit beer should have both beer yeast fermenting and fruit
The Flavor of fruit wine yeast fermentation, and it is accompanied by a small amount of lactic fermentation, and the time that latter two fermentation process needs is longer,
Thus the of short duration ripening time of the prior art (6~10 days) is more difficult makes product have full fruit ferment local-flavor.These disadvantages exist
The development of cherry beer is limited to a certain extent.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of foam exquisiteness, flavour are pure, soft tasty and refreshing
And cherry beer and its production technology with cherry fruity and color.
To achieve the above object, the technical solution adopted by the present invention is that：
A kind of cherry beer, is made of the raw material components of following parts by weight：62~100 parts of Pilsen malt, Munich
0~29 part of malt, 0~3 part of amber malt, Chris makes pottery 0~2 part of malt, and 0~10 part of wheat malt, Vienna malt 0~15
Part, freeze 30~40 parts of cherry fruit, 0.3~0.5 part of hops, 0.04~0.06 part of dry ferment, 2~4 parts of white granulated sugar.
Preferably, it is made of the raw material components of following parts by weight：100 parts of Pilsen malt, 0 part of Munich malt, amber
0 part of amber color malt, Chris make pottery 0 part of malt, 0 part of wheat malt, 0 part of Vienna malt, freeze 30 parts of cherry fruit, hops
0.3 part, 0.04 part of dry ferment, 2 parts of white granulated sugar.
Preferably, it is made of the raw material components of following parts by weight：90 parts of Pilsen malt, 0 part of Munich malt, amber
0 part of color malt, Chris makes pottery 0 part of malt, 10 parts of wheat malt, 0 part of Vienna malt, freezes 30 parts of cherry fruit, hops 0.3
Part, 0.04 part of dry ferment, 2 parts of white granulated sugar.
Another technical solution provided by the invention is the production technology of above-mentioned cherry beer, is included the following steps：
S1,62~100 parts of Pilsen malt are weighed in parts by weight, 0~29 part of Munich malt, amber malt 0~3
Part, Chris makes pottery 0~2 part of malt, 0~10 part of wheat malt, 0~15 part of Vienna malt, freezes 30~40 parts of cherry fruit, beer
0.3~0.5 part of hops, 0.04~0.06 part of dry ferment, 2~4 parts of white granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 4~6 times of various malt total weights is added, is stirring
Under state in 30~37 DEG C of addition S1 weighed white granulated sugar, be successively saccharified, filtered, obtain former wheat juice, it is dense to adjust former wheat juice
It spends to 10~12 ° of P；
S3, the former Wort boiling for obtaining S2 are added the pH to 4.5~5.2 that lactic acid adjusts former wheat juice, then divide 3 times and add
Enter weighed hops in S1, then carry out convolution precipitation process, is cooled to 10~15 DEG C after precipitation process of circling round, obtains
Hops brewer's wort；
S4, it takes the brewer's wort of 10~12 ° of P to boil, adds equivalent cold water, be rapidly cooled to 30~32 DEG C, obtain dilution wheat
Dilution brewer's wort is added to spare in sealable clean container by bud juice；
Weighed dry ferment in S1 is taken, is added in the dilution brewer's wort for be equivalent to 5~10 times of dry ferment weight and is answered
Water activates, and during water activation, shakes 2min every 10min, obtains activated yeast mixture after activating 1.5~2h；
S45, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferments 4 at 10~15 DEG C
~5d makes the pol of hops brewer's wort be down to 7 ° of Bx, is subsequently added into weighed freezing cherry fruit in S1, is then sealed in sealing
In tank, keeping pressure in hermetically sealed can is 0.12~0.15MPa, and ferment 30~365d at 5~10 DEG C, is obtained after fermentation just
Grade cherry beer；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, be then filtered clarification to get
Cherry beer.
Preferably, in S2, it is described saccharification the specific steps are：50 DEG C of heat preservation 30min are first warming up to, are continuously heating to 65 DEG C
60min is kept the temperature, then is warming up to 70 DEG C of heat preservation 40min, then heats to 78 DEG C of heat preservation 5min.
Preferably, in S3 and S4, the time of the original Wort boiling is 50~70min.
Preferably, in S3, the 1st hops is added after former Wort boiling 5min~10min, and additional amount is beer
The 20~30% of hops total weight, the 2nd time hops is added after former 40~min of Wort boiling, and additional amount is hops gross weight
40~60%, the 3rd hops of amount is added in 5~10min before former Wort boiling terminates, and additional amount is remaining hops.
Preferably, in S5, the freezing cherry fruit is prepared by following steps：Select completely filled fruit, flavor
Strong, juice enriches, color is dark red, disease-free rotten fresh large cherry, rinsed clean, and freezing is to get freezing cherry fruit.
The beneficial effects of the invention are as follows：
(1) cherry beer in addition to need cherry it is best in quality, it is bright in colour other than, also have strict requirements to beer wine base,
The present invention is carried out using different types of malt with the use of acquisition quality more preferably beer wine base；
(2) production technology provided by the invention be beer complete main fermentation after, addition freezing cherry fruit, then through than
Longer post-fermentation time (30d~365d) and obtain cherry beer provided by the invention, the cherry beer in addition to keep beer
Foam it is fine and smooth, hops perfume (or spice) and malt are aromatic strongly fragrant, and flavour is pure, soft tasty and refreshing, kill mouthful power equal flavor characteristics by force, while also maximum
The flavor and color of the reservation cherry of limit.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further described, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, is not used to limit
The present invention.
Freezing cherry fruit is enriched by selection completely filled fruit, with rich flavor, juice in following embodiment, color is dark red,
Disease-free rotten fresh large cherry, rinsed clean, freezing obtain.
Embodiment 1
A kind of cherry beer provided in an embodiment of the present invention, is specifically made of the raw material components of following parts by weight：Bill
62 parts of gloomy malt, 29 parts of Munich malt, 3 parts of amber malt, Chris makes pottery 2 parts of malt, and 4 parts of wheat malt, Vienna malt 0
Part, freeze 35 parts of cherry fruit, 0.4 part of hops, 0.05 part of dry ferment, 3 parts of white granulated sugar.
The production technology of cherry beer provided in an embodiment of the present invention, specifically includes following steps：
S1,62 parts of Pilsen malt are weighed in parts by weight, 29 parts of Munich malt, 3 parts of amber malt, Chris makes pottery
2 parts of malt, 4 parts of wheat malt, 0 part of Vienna malt, 35 parts of cherry fruit of freezing is 0.4 part of hops, 0.05 part of dry ferment, white
3 parts of granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 4 times of various malt total weights being added, in stirring
Under in 37 DEG C of addition S1 weighed white granulated sugar, be first warming up to 50 DEG C of heat preservation 30min, be continuously heating to 65 DEG C of heat preservation 60min, then
70 DEG C of heat preservation 40min are warming up to, 78 DEG C of heat preservation 5min is then heated to, obtains converted mash；Converted mash is squeezed into quiet in lautertuns
30min is set, starts filtering (wash grain to carry out in two times, and a little 75 DEG C of hot water is added to carry out washing grain) until wheat juice is limpid, obtains former
Wheat juice adjusts original wort concentration to 12 ° of P.
The pH to 5.2 that lactic acid adjusts former wheat juice is added in S3, the former Wort boiling for taking S2 to obtain, boiling time 50min,
Then it is added three times hops, the 1st time hops is added after former Wort boiling 5min, and additional amount is hops total amount
20%, the 2nd time hops is added after former Wort boiling 40min, and additional amount is the 50% of hops total amount, the 3rd hops
It is added in 5min before former Wort boiling terminates, additional amount is remaining hops, then carries out convolution precipitation process, is cooled to
15 DEG C, obtain hops brewer's wort；
S4, it takes the brewer's wort of 10 ° of P to boil, adds equivalent cold water, be rapidly cooled to 30 DEG C, obtain dilution brewer's wort, it will be dilute
Release brewer's wort be added to it is spare in sealable clean container；
Weighed dry ferment in S1 is taken, it is living to be added to progress rehydration in the dilution brewer's wort for be equivalent to 5 times of dry ferment weight
Change, during water activation, shakes 2min every 10min, obtain activated yeast mixture after activating 1.5h；
S5, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferment 5d at 15 DEG C, makes wine
The pol of flower brewer's wort is down to 7 ° of Bx, and main fermentation terminates, and is subsequently added into weighed freezing cherry fruit in S1, is then sealed in sealing
In tank, keeping the pressure in hermetically sealed can is 0.12MPa, at 5 DEG C post-fermentation 30d, obtains primary cherry beer after post-fermentation；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, so that beer all flows out, then
It is clarified by microporous membrane filtration, is finished product to get cherry beer after filling.
Embodiment 2
Cherry beer provided in an embodiment of the present invention, is specifically made of the raw material components of following parts by weight：Pilsen wheat
75 parts of bud, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery 0 part of malt, and 10 parts of wheat malt, 15 parts of Vienna malt,
40 parts of cherry fruit, 0.5 part of hops, 0.06 part of dry ferment, 4 parts of white granulated sugar of freezing.
The production technology of cherry beer provided in an embodiment of the present invention, specifically includes following steps：
S1,75 parts of Pilsen malt are weighed in parts by weight, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery
0 part of malt, 10 parts of wheat malt, 15 parts of Vienna malt, 40 parts of cherry fruit of freezing, 0.5 part of hops, 0.06 part of dry ferment,
4 parts of white granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 5 times of various malt total weights being added, in stirring
Under in 30 DEG C of addition S1 weighed white granulated sugar, be first warming up to 50 DEG C of heat preservation 30min, be continuously heating to 65 DEG C of heat preservation 60min, then
70 DEG C of heat preservation 40min are warming up to, 78 DEG C of heat preservation 5min is then heated to, obtains converted mash；Converted mash is squeezed into quiet in lautertuns
30min is set, starts filtering (wash grain to carry out in two times, and a little 75 DEG C of hot water is added to carry out washing grain) until wheat juice is limpid, obtains former
Wheat juice adjusts original wort concentration to 10 ° of P.
S3, the former Wort boiling for taking S2 to obtain, boiling time 60min are added the pH to 5 that lactic acid adjusts former wheat juice, connect
Be added three times hops, the 1st time hops is added after former Wort boiling 5min, additional amount be hops total amount 20%,
2nd time hops is added after former Wort boiling 40min, and additional amount is the 40% of hops total amount, and the 3rd hops is in former wheat
Juice boils the interior addition of 5min before end, and additional amount is remaining hops, then carries out convolution precipitation process, is cooled to 10 DEG C,
Obtain hops brewer's wort；
S4, it takes the brewer's wort of 12 ° of P to boil, adds equivalent cold water, be rapidly cooled to 32 DEG C, obtain dilution brewer's wort, it will be dilute
Release brewer's wort be added to it is spare in sealable clean container；
Weighed dry ferment in S1 is taken, it is living to be added to progress rehydration in the dilution brewer's wort for be equivalent to 10 times of dry ferment weight
Change, during water activation, shakes 2min every 10min, obtain activated yeast mixture after activating 2h；
S5, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferment 5d at 10 DEG C, makes wine
The pol of flower brewer's wort is down to 7 ° of Bx, and main fermentation terminates, and is subsequently added into weighed freezing cherry fruit in S1, is then sealed in close
In sealed cans, keeping the pressure in hermetically sealed can is 0.15MPa, the post-fermentation 30d at 10 DEG C, obtains primary cherry after post-fermentation
Beer；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, so that beer all flows out, then
It is clarified by microporous membrane filtration, is finished product to get cherry beer after filling.
Embodiment 3
Cherry beer provided in an embodiment of the present invention, is specifically made of the raw material components of following parts by weight：Pilsen wheat
100 parts of bud, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery 0 part of malt, and 0 part of wheat malt, 0 part of Vienna malt,
30 parts of cherry fruit, 0.3 part of hops, 0.04 part of dry ferment, 2 parts of white granulated sugar of freezing.
The production technology of cherry beer provided in an embodiment of the present invention, specifically includes following steps：
S1,100 parts of Pilsen malt are weighed in parts by weight, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery
0 part of malt, 0 part of wheat malt, 0 part of Vienna malt, 30 parts of cherry fruit of freezing is 0.3 part of hops, 0.04 part of dry ferment, white
2 parts of granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 6 times of various malt total weights being added, in stirring
Under in 34 DEG C of addition S1 weighed white granulated sugar, be first warming up to 50 DEG C of heat preservation 30min, be continuously heating to 65 DEG C of heat preservation 60min, then
70 DEG C of heat preservation 40min are warming up to, 78 DEG C of heat preservation 5min is then heated to, obtains converted mash；Converted mash is squeezed into quiet in lautertuns
30min is set, starts filtering (wash grain to carry out in two times, and a little 75 DEG C of hot water is added to carry out washing grain) until wheat juice is limpid, obtains former
Wheat juice adjusts original wort concentration to 10 ° of P.
The pH to 4.5 that lactic acid adjusts former wheat juice is added in S3, the former Wort boiling for taking S2 to obtain, boiling time 70min,
Then it is added three times hops, the 1st time hops is added after former Wort boiling 10min, and additional amount is hops total amount
20%, the 2nd time hops is added after former Wort boiling 40min, and additional amount is the 60% of hops total amount, the 3rd hops
It is added in 10min before former Wort boiling terminates, additional amount is remaining hops, then carries out convolution precipitation process, cooling
To 12 DEG C, hops brewer's wort is obtained；
S4, it takes the brewer's wort of 12 ° of P to boil, adds equivalent cold water, be rapidly cooled to 32 DEG C, obtain dilution brewer's wort, it will be dilute
Release brewer's wort be added to it is spare in sealable clean container；
Weighed dry ferment in S1 is taken, it is living to be added to progress rehydration in the dilution brewer's wort for be equivalent to 8 times of dry ferment weight
Change, during water activation, shakes 2min every 10min, obtain activated yeast mixture after activating 2h；
S5, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferment 5d at 15 DEG C, makes wine
The pol of flower brewer's wort is down to 7 ° of Bx, after main fermentation, is subsequently added into weighed freezing cherry fruit in S1, is then sealed in
In hermetically sealed can, keeping the pressure in hermetically sealed can is 0.13MPa, the post-fermentation 30d at 8 DEG C, obtains primary cherry after post-fermentation
Peach beer；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, so that beer all flows out, then
It is clarified by microporous membrane filtration, is finished product to get cherry beer after filling.
Embodiment 4
Cherry beer provided in an embodiment of the present invention, is specifically made of the raw material components of following parts by weight：Pilsen wheat
90 parts of bud, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery 0 part of malt, and 10 parts of wheat malt, 0 part of Vienna malt,
30 parts of cherry fruit, 0.3 part of hops, 0.04 part of dry ferment, 2 parts of white granulated sugar of freezing.
The production technology of cherry beer provided in an embodiment of the present invention, specifically includes following steps：
S1,90 parts of Pilsen malt are weighed in parts by weight, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery
0 part of malt, 10 parts of wheat malt, freeze 30 parts of cherry fruit, 0.3 part of hops, 0.04 part of dry ferment, 2 parts of white granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 6 times of various malt total weights being added, in stirring
Under in 37 DEG C of addition S1 weighed white granulated sugar, be first warming up to 50 DEG C of heat preservation 30min, be continuously heating to 65 DEG C of heat preservation 60min, then
70 DEG C of heat preservation 40min are warming up to, 78 DEG C of heat preservation 5min is then heated to, obtains converted mash；Converted mash is squeezed into quiet in lautertuns
30min is set, starts filtering (wash grain to carry out in two times, and a little 75 DEG C of hot water is added to carry out washing grain) until wheat juice is limpid, obtains former
Wheat juice adjusts original wort concentration to 10 ° of P.
The pH to 4.5 that lactic acid adjusts former wheat juice is added in S3, the former Wort boiling for taking S2 to obtain, boiling time 50min,
Then it is added three times hops, the 1st time hops is added after former Wort boiling 10min, and additional amount is hops total amount
20%, the 2nd time hops is added after former Wort boiling 40min, and additional amount is the 60% of hops total amount, the 3rd hops
It is added in 10min before former Wort boiling terminates, additional amount is remaining hops, then carries out convolution precipitation process, cooling
To 15 DEG C, hops brewer's wort is obtained；
S4, it takes the brewer's wort of 12 ° of P to boil, adds equivalent cold water, be rapidly cooled to 32 DEG C, obtain dilution brewer's wort, it will be dilute
Release brewer's wort be added to it is spare in sealable clean container；
Weighed dry ferment in S1 is taken, it is living to be added to progress rehydration in the dilution brewer's wort for be equivalent to 10 times of dry ferment weight
Change, during water activation, shakes 2min every 10min, obtain activated yeast mixture after activating 2h；
S5, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferment 5d at 15 DEG C, makes wine
The pol of flower brewer's wort is down to 7 ° of Bx, after main fermentation, is subsequently added into weighed freezing cherry fruit in S1, is then sealed in
In hermetically sealed can, keeping the pressure in hermetically sealed can is 0.15MPa, the post-fermentation 30d at 8 DEG C, obtains primary cherry after post-fermentation
Peach beer；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, so that beer all flows out, then
It is clarified by microporous membrane filtration, is finished product to get cherry beer after filling.
Embodiment 5
The raw material components and production technology of cherry beer provided in an embodiment of the present invention are same as Example 3, difference
It is only that in the step S5 of cherry process for beer production in the embodiment of the present invention that the post-fermentation time is 180d.
Embodiment 6
The raw material components and production technology of cherry beer provided in an embodiment of the present invention are same as Example 3, difference
It is only that in the step S5 of cherry process for beer production in the embodiment of the present invention that the post-fermentation time is 365d.
Obtained cherry beer is produced to the embodiment of the present invention 1~4 below by way of physico-chemical analysis and organoleptic analysis to grind
Study carefully, concrete outcome is shown in Table 1-6.
1 cherry beer sensory evaluation criteria table of table
The sensory score result for the cherry beer that 2 Examples 1 to 4 of table produces
By Tables 1 and 2 it is found that score is followed successively by embodiment 4 from high to low, embodiment 2, embodiment 3, implements in terms of color
Example 1, thus it is best by the cherry beer color that the proportion of embodiment 4 is made；Score is followed successively by reality from high to low in terms of fragrance
Example 3, embodiment 1, embodiment 4, embodiment 2 are applied, thus the cherry beer fragrance that embodiment 3 is made is best；Score in terms of taste
It is followed successively by embodiment 1, embodiment 3, embodiment 4, embodiment 2 from high to low, the cherry beer flavor that embodiment 1 is made is best；
Score is followed successively by embodiment 4, embodiment 3, embodiment 2, embodiment 1, the cherry that embodiment 4 is made from high to low in terms of clarity
Beer clarification degree is best；Sensory evaluation scores add up to score to be followed successively by embodiment 3, embodiment 4, embodiment 2, embodiment 1 from high to low,
In conclusion the cherry beer sensory evaluation total score highest that embodiment 3 is made.
The main fermentation processes pol (° Bx) of hops brewer's wort compares in 3 Examples 1 to 4 of table
Table 3 be the embodiment of the present invention 1~4 in hops brewer's wort main fermentation processes pol comparison sheet, by table 3 it is found that
The fermenting speed of malt is essentially identical in Examples 1 to 4, is attained by 7 ° of Bx substantially in 5 days.
PH monitoring result table in fermentation process in 4 Examples 1 to 4 of table
Table 4 is pH monitoring result table in fermentation process in the embodiment of the present invention 1~4, by table 4 it is found that Examples 1 to 4
Hops brewer's wort in main fermentation processes pH slightly change, but difference is not very big.
Fermentation temperature (DEG C) monitoring result table in fermentation process in 5 Examples 1 to 4 of table
Table 5 is fermentation temperature monitoring result table in fermentation process in the embodiment of the present invention 1~4, by table 5 it is found that implementing
Hops brewer's wort in example 1~4 temperature in main fermentation processes slightly changes, but difference is not very big.
The Physico-chemical tests result table for the cherry beer that 6 Examples 1 to 4 of table provides
By table 6 it is found that the true degree of fermentation highest of cherry beer prepared by the embodiment of the present invention 4, final alcohol content can
To reach 4.49%w/w.
In conclusion by organoleptic analysis and Physico-chemical tests it is found that the cherry beer sense organ made of the embodiment of the present invention 3 is comprehensive
It is best to close analysis result, and the true degree of fermentation highest of cherry beer that embodiment 4 is made.
What needs to be explained here is that the beer flavor of post-fermentation time short product is denseer, it is at low cost；The post-fermentation time is long
Product has the abundant flavor of comprehensive beer and wine, higher cost, and enterprise can voluntarily select according to product orientation.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (8)
1. a kind of cherry beer, which is characterized in that be made of the raw material components of following parts by weight：Pilsen malt 62~100
Part, 0~29 part of Munich malt, 0~3 part of amber malt, Chris makes pottery 0~2 part of malt, and 0~10 part of wheat malt, Vienna
0~15 part of malt, 30~40 parts of cherry fruit of freezing, 0.3~0.5 part of hops, 0.04~0.06 part of dry ferment, white granulated sugar 2
~4 parts.
2. cherry beer as described in claim 1, which is characterized in that be made of the raw material components of following parts by weight：Bill
100 parts of gloomy malt, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery 0 part of malt, and 0 part of wheat malt, Vienna malt 0
Part, freeze 30 parts of cherry fruit, 0.3 part of hops, 0.04 part of dry ferment, 2 parts of white granulated sugar.
3. cherry beer as described in claim 1, which is characterized in that be made of the raw material components of following parts by weight：Bill
90 parts of gloomy malt, 0 part of Munich malt, 0 part of amber malt, Chris makes pottery 0 part of malt, and 10 parts of wheat malt, Vienna malt 0
Part, freeze 30 parts of cherry fruit, 0.3 part of hops, 0.04 part of dry ferment, 2 parts of white granulated sugar.
4. a kind of production technology of cherry beer described in claim 1, which is characterized in that include the following steps：
S1,62~100 parts of Pilsen malt are weighed in parts by weight, 0~29 part of Munich malt, 0~3 part of amber malt,
Chris makes pottery 0~2 part of malt, 0~10 part of wheat malt, 0~15 part of Vienna malt, freezes 30~40 parts of cherry fruit, beer
Spend 0.3~0.5 part, 0.04~0.06 part of dry ferment, 2~4 parts of white granulated sugar；
S2, various malt weighed in S1 are mixed, are crushed, the water of 4~6 times of various malt total weights being added, in stirring
Under in 30~37 DEG C of addition S1 weighed white granulated sugar, be successively saccharified, filtered, obtain former wheat juice, adjust original wort concentration to
10~12 ° of P；
S3, the former Wort boiling for taking S2 to obtain are added the pH to 4.5~5.2 that lactic acid adjusts former wheat juice, are then added three times S1
In weighed hops, then carry out convolution precipitation process, be cooled to 10~15 DEG C after precipitation process of circling round, obtain hops
Brewer's wort；
S4, it takes the brewer's wort of 10~12 ° of P to boil, adds equivalent cold water, be rapidly cooled to 30~32 DEG C, obtain dilution brewer's wort,
Dilution brewer's wort is added to spare in sealable clean container；
Weighed dry ferment in S1 is taken, it is living to be added to progress rehydration in the dilution brewer's wort for be equivalent to 5~10 times of dry ferment weight
Change, during water activation, shakes 2min every 10min, obtain activated yeast mixture after activating 1.5~2h；
S5, activated yeast mixture obtained in S4 is added into the hops brewer's wort that S3 is obtained, ferment 4~5d at 10~15 DEG C,
So that the pol of hops brewer's wort is down to 7 ° of Bx, be subsequently added into weighed freezing cherry fruit in S1, be then sealed in hermetically sealed can,
Keeping pressure in hermetically sealed can is 0.12~0.15MPa, and ferment 30~365d at 5~10 DEG C, obtains primary cherry after fermentation
Peach beer；
S6, the primary cherry beer for obtaining S5 are exported, and are squeezed to cherry, are filtered clarification then to get cherry
Beer.
5. the production technology of cherry beer as claimed in claim 4, which is characterized in that in S2, the saccharification specific steps
For：50 DEG C of heat preservation 30min are first warming up to, 65 DEG C of heat preservation 60min are continuously heating to, then are warming up to 70 DEG C of heat preservation 40min, are then risen
Temperature is to 78 DEG C of heat preservation 5min.
6. the production technology of cherry beer as claimed in claim 4, which is characterized in that in S3 and S4, the original wheat juice is boiled
The time of boiling is 50~70min.
7. the production technology of cherry beer as claimed in claim 4, which is characterized in that in S3, the 1st hops exists
It is added after former Wort boiling 5min~10min, additional amount is the 20% of hops total weight, and the 2nd hops is boiled in former wheat juice
Boiling 40min after be added, additional amount be hops total weight the 40~60%, the 3rd hops 5 before former Wort boiling terminates~
It is added in 10min, additional amount is remaining hops.
8. the production technology of cherry beer as claimed in claim 4, which is characterized in that in S5, the freezing cherry fruit
It is prepared by following steps：Select that completely filled fruit, with rich flavor, juice are abundant, color is dark red, disease-free rotten fresh
Large cherry, rinsed clean, freezing is to get freezing cherry fruit.
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| CN113897252A (en) * | 2021-11-02 | 2022-01-07 | 王魏岩 | Beer, preparation method and preparation device thereof |
| CN113999741A (en) * | 2021-11-25 | 2022-02-01 | 酒事有鲤(济南)品牌管理有限公司 | Preparation method for brewing gulonic acid beer |
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