CN108893214A - A kind of rose beer and preparation method thereof - Google Patents
A kind of rose beer and preparation method thereof Download PDFInfo
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- CN108893214A CN108893214A CN201810717181.8A CN201810717181A CN108893214A CN 108893214 A CN108893214 A CN 108893214A CN 201810717181 A CN201810717181 A CN 201810717181A CN 108893214 A CN108893214 A CN 108893214A
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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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- 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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- 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
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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 present invention discloses 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 precipitating, cooling oxygenation, inoculation, fermentation and cold storage, filtering, filling and sterilization are 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 is added to rose extract, it ensure that the dissolution of effective component in rose dried flower by high-temperature boiling, and filtration stage adds rose cell liquid, realize the efficient utilization of rose cell liquid, it ensures 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 good both effectiveness, alimentary health-care function and moistening skin beautifying beauty treatment with purple sweet potato and rose and other effects.
Description
Technical field
The invention belongs to Beer Brewage field, be 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 technique
Beer is fermented through yeast made of brewing, containing carbon dioxide, blistering using malt, water as primary raw material,
The fermented wine of alcoholic strength low.The nutritional ingredients such as beer carbohydrate rich in, proteins,vitamins,and minerals,
Beer is just formally classified as nutraceutical by international Nutrition Society in 1971, therefore beer is also often become " liquid side by consumer
Packet ", it is deep to be liked by the majority of consumers, have become one of indispensable drink on public dining table.
China in 2003 has surmounted big country of the U.S. as beer volume of production and marketing first in the world, firmly produces in occupation of the world
The status of sales volume first.But the major product of Chinese beer always exists single variety and the low problem of the level of profitability,
And the industry short slab to denounce for the external world.As the integration of beer industry is further exacerbated by, 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, to be significantly expected in the following market manifestation for obtaining and attracting attention.In order to meet
On the one hand the exploitation of the market demand, beer new product meets the diversification of consumer, personalized demand, be on the other hand also
Manufacturing enterprise creates new growth point, improves the economic benefit of enterprise.
Purple sweet potato (Ipomoea batatas (L.) Lam), belong to Convolvulaceae sweet potato genus herbaceous plant, meat be purple extremely
Darkviolet, 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 at present in the world most
Big sweet potato plantation and producing country count (FAO, 2012) according to United Nations Food and Agriculture Organization, and there are about 6,000,000 hm in China2's
Sweet potato plants land used, accounts for about the 65% of world sweet potato plantation land used, and yield accounts for about 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), diet it is fine
A variety of natural minerals elements such as dimension and iron, zinc, copper, manganese, calcium.
Rose is rosaceae Rosa fallen leaves bush, not only has graceful mellow rose fragrant, and nutrition is rich
Richness has both edible value and medical value containing phenols, polysaccharide, protein, amino acid, minerals, vitamin C etc.
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
Rouge, prevention and treatment of coronary heart disease, the function of enhancing human immunity, just it is outer can also balancing hormones, adjust endocrine, beautifying face and moistering lotion etc. is special
Effect.Rose cell liquid is liquid made of the volatile materials in fresh rose flower cell condenses under cryogenic, although its
Main component is water, but contain micro Rosa Damascana, main component be benzyl carbinol, citronellol, eugenol, linalool,
The Volatile infochemicals such as benzyl alcohol, the natural fragrance of a flower with 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 manufacturing method obtains rose extract by complicated extraction process, then with 0.08%~0.15% additive amount with
The mixing of beer post-fermentation liquid, then be 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 methods of beer of wild rose, are obtained by techniques such as cleaning, extraction, fractionation extractions
Wild rose concentrated solution is taken, the wild rose concentrated solution of 1~4% ratio is added after fermentation liquid is mature on the whole in beer fermentation process, then
By 24~72 hour maturation period, filtering, 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 methods of red rose health-care beer, crush boiling stage addition rose
Object, by the preparation of wheat juice, fermentation, filtering and filling, the product of a nutritive value and health-care effect with rose of acquisition.On
Patent is stated, the adding technology of rose is not only complicated for operation, but also the characteristic of rose needs to be further increased.
Summary of the invention
The purpose of the present invention is 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, and boiling part adds rose extract, and filter process adds rose cell liquid, finally carry out it is filling,
Sterilization.
In order to achieve the above purpose, the following technical solution is employed by the present invention.
A kind of 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 be added 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 precipitating, cooling oxygenation, inoculation, fermentation and cold storage, filtering, filling and sterilization are prepared.
Wherein, when Wort boiling is formed, syrup, Ka Sikate hops and rose extract is added；When filtering, rose is added
Cell liquid.
The present invention also provides a kind of preparation methods of above-mentioned rose beer, include 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：Adjunce copper is added in purple sweet potato powder and 70~75 DEG C of water, and high temperature resistant alphalise starch is added
Enzyme is uniformly mixed, heat preservation, then is raised to 85~95 DEG C with 1.5 DEG C/minute of heating rate, and heat preservation obtains gelatinization wine with dregs.
Step 4, saccharification：The barley malt and 50~55 DEG C of temperature of water of step 2 are added in brew kettle, in addition
Property protease and carbohydrase, obtained mash is uniformly mixed, heat preservation.
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, has kept the temperature
Finish, is raised to 70~72 DEG C with 1 DEG C/minute of heating rate, then keep the temperature 15~20 minutes, then be raised to 78 with 1 DEG C/minute of heating 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 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, is controlled boiling time 60~70 minutes,
Intensity 8~10% is boiled, was boiled before boiling end 10 minutes, syrup, Ka Sikate hops, rose extract are added, wheat juice of being formed.
Step 7, convolution precipitating：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 restored
Finish, is cooled to -1~0 DEG C of low temperature and stores 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 be added 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, steps are as follows：
Step 1, rose processing：The rose dried flower for weighing 1.7~3.3kg, according to the mass ratio 1 of rose dried flower and water:
12~16 are added water, extract 100~120 minutes at 80~85 DEG C, are separated by filtration to obtain rose extract.
Step 2, barley malt crush：The barley malt for weighing 70~116kg, is crushed with pulverizer.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder investment adjunce copper for weighing 17.5~29kg, according to the quality of purple sweet potato powder and water
Than being 1:6~6.4 are added 70~75 DEG C of water, and 0.02% Thermostable α-Amylase of purple sweet potato powder quality is added, and are uniformly mixed,
Heat preservation 20~30 minutes, then 85~95 DEG C are raised to 1.5 DEG C/minute of heating rate, 45~55 minutes are kept the temperature, gelatinization wine with dregs is obtained.
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.6~4 are added the big of step 2 in brew kettle
0.02% neutral proteinase and 0.02% carbohydrase of barley malt quality is added in wheat malt and 50~55 DEG C of temperature of water,
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, keeps the temperature 40~45 minutes, has kept the temperature
Finish, is raised to 70~72 DEG C with 1 DEG C/minute of heating rate, then keep the temperature 15~20 minutes, then be raised to 78 with 1 DEG C/minute of heating 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 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, is controlled boiling time 60~70 minutes,
It intensity 8~10% is boiled, boiled before boiling end 10 minutes, add the syrup of 20~21kg, 0.04%~0.06% wort quality
The rose extract of Ka Sikate hops and step 1 prepared, be formed 8.4~12.6 ° of P of wheat juice.
Step 7, convolution precipitating：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, until Wort oxygenating amount reaches 7~8 mg/litres.
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 restores, -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：Silica gel and PVPP are added in filtering in the process, and filtering to pure mellow wine, bright beer tank is interior to be added 3~5% matter
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 5,78 DEG C of poor 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 is added to rose extract, ensure that the dissolution and mistake of effective component in rose dried flower 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 function of rose beer
Effect property, ensure that the flavor and quality of final beer product.
Gained rose beer product of the invention has good both effectiveness, the alimentary health-care function with purple sweet potato and rose,
And moistening skin beautifying beauty treatment and other effects.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, the present invention is carried out further
It is bright.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not intended to limit the present invention.
A kind of 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 be added 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 precipitating, cooling oxygenation, inoculation, fermentation and cold storage, filtering, filling and sterilization are prepared.Wherein,
When Wort boiling is formed, syrup, Ka Sikate hops and rose extract is added；When filtering, rose cell liquid is added.Below with
The invention will be further described for specific example, but the present invention is not limited to these examples.
Embodiment 1
A kind of preparation method of rose beer, includes the following steps：
Step 1, rose processing：The rose dried flower for weighing 3.3kg, according to the mass ratio 1 of rose dried flower and water:12 add
Entering water, extracted 120 minutes at 80 DEG C, extracts rose dried flower effective component, extraction finishes, is separated by filtration to obtain rose extract,
For use.
Step 2, barley malt crush：The barley malt for weighing 70kg crushes barley malt with pulverizer, avoids crushing
Excessively, guarantee that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder investment adjunce copper of 17.5kg is weighed, the mass ratio according to purple sweet potato powder and water is
1:6 are added 70 DEG C of water, and 0.02% Thermostable α-Amylase of purple sweet potato powder quality is added, and 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 heating 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 are added the water of temperature 50 C in brew kettle, and
The smashed barley malt of step 2 is put into brew kettle, be added barley malt quality 0.02% neutral proteinase and
0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 20 minutes.
Heat preservation finishes, and the gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 64 DEG C, keeps the temperature 40 minutes, has kept the temperature
Finish, be raised to 72 DEG C with 1 DEG C/minute of heating rate, then keep the temperature 20 minutes, heat preservation finishes, and iodine examination is completely, fast with 1 DEG C/minute of heating
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, be filtered according to conventional flowsheet,
Grain is washed, wheat juice is received to obtain.In this step, 78 DEG C of poor coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 60 minutes, boils
Intensity 8%.It boiled before boiling end 10 minutes, adds the syrup of 20kg, the Ka Sikate hops of 0.04% wort quality, step 1
The rose extract prepared, be formed 8.4 ° of P of wheat juice, boils end.
Step 7, convolution precipitating：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), until Wort oxygenating amount reaches 7 mg/litres.
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 restores, -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：Silica gel and PVPP are added in filtering in the process, and filtering to pure mellow wine, bright beer tank is interior to be added 3% mass
The sterile rose cell liquid of percentage composition is uniformly mixed, and controls 8 ° of P of original wort concentration.
Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
Embodiment 2
A kind of preparation method of rose beer, includes the following steps：
Step 1, rose processing：The rose dried flower for weighing 2.5kg, according to the mass ratio 1 of rose dried flower and water:14 add
Entering water, extracted 110 minutes at 80 DEG C, extracts rose dried flower effective component, extraction finishes, is separated by filtration to obtain rose extract,
For use.
Step 2, barley malt crush：The barley malt for weighing 92kg crushes barley malt with pulverizer, avoids crushing
Excessively, guarantee that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder investment adjunce copper for weighing 23kg, is 1 according to the mass ratio of purple sweet potato powder and water:
6.2 are added 72 DEG C of water, and 0.02% Thermostable α-Amylase of purple sweet potato powder quality is added, and 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 heating 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 are added 52 DEG C of temperature of water in brew kettle,
And by the smashed barley malt of step 2 put into brew kettle, be added barley malt quality 0.02% neutral proteinase and
0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 25 minutes.
Heat preservation finishes, and the gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 63 DEG C, keeps the temperature 42 minutes, has kept the temperature
Finish, be raised to 71 DEG C with 1 DEG C/minute of heating rate, then keep the temperature 18 minutes, heat preservation finishes, and iodine examination is completely, fast with 1 DEG C/minute of heating
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, be filtered according to conventional flowsheet,
Grain is washed, wheat juice is received to obtain.In this step, 78 DEG C of poor coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 65 minutes, boils
Intensity 9%.It boils before boiling end 10 minutes, adds syrup, the Ka Sikate hops of 0.05% wort quality, step 1 of 20.5kg
The rose extract prepared, be formed 10.4 ° of P of wheat juice, boil end.
Step 7, convolution precipitating：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), until Wort oxygenating amount reaches 7.5 mg/litres.
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 restores, -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：Silica gel and PVPP are added in filtering in the process, and filtering to pure mellow wine, bright beer tank is interior to be added 4% mass
The sterile rose cell liquid of percentage composition is uniformly mixed, and is controlled 10 ° of P of original wort concentration, is obtained rose beer.
Step 11, packaging：Sterile filling, sterilization.
Embodiment 3
A kind of preparation method of rose beer, includes the following steps：
Step 1, rose processing：The rose dried flower for weighing 1.7kg, according to the mass ratio 1 of rose dried flower and water:16 add
Entering water, extracted 100 minutes at 85 DEG C, extracts rose dried flower effective component, extraction finishes, is separated by filtration to obtain rose extract,
For use.
Step 2, barley malt crush：The barley malt for weighing 116kg crushes barley malt with pulverizer, avoids crushing
Excessively, guarantee that barley malt wheat skin is complete.
Step 3, purple sweet potato gelatinization：The purple sweet potato powder investment adjunce copper for weighing 29kg, is 1 according to the mass ratio of purple sweet potato powder and water:
6.4 are added 75 DEG C of water, and 0.02% Thermostable α-Amylase of purple sweet potato powder quality is added, and 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 heating 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 are added 55 DEG C of temperature of water in brew kettle,
And by the smashed barley malt of step 2 put into brew kettle, be added barley malt quality 0.02% neutral proteinase and
0.02% carbohydrase, obtained mash are uniformly mixed, and keep the temperature 30 minutes.
Heat preservation finishes, and the gelatinization wine with dregs that step 3 obtains is added, temperature is then risen to 62 DEG C, keeps the temperature 45 minutes, has kept the temperature
Finish, be raised to 70 DEG C with 1 DEG C/minute of heating rate, then keep the temperature 15 minutes, heat preservation finishes, and iodine examination is completely, fast with 1 DEG C/minute of heating
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, be filtered according to conventional flowsheet,
Grain is washed, wheat juice is received to obtain.In this step, 78 DEG C of poor coolant-temperature gage is washed, washes poor water pH value≤6.5.
Step 6 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 70 minutes, boils
Intensity 10%.It boils before boiling end 10 minutes, adds syrup, the Ka Sikate hops of 0.06% wort quality, step 1 of 21kg
The rose extract prepared, be formed 12.6 ° of P of wheat juice, boil end.
Step 7, convolution precipitating：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), until Wort oxygenating amount reaches 8 mg/litres.
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 restores, -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：Silica gel and PVPP are added in filtering in the process, and filtering to pure mellow wine, bright beer tank is interior to be added 5% mass
The sterile rose cell liquid of percentage composition is uniformly mixed, and is controlled 12 ° of P of original wort concentration, is obtained rose beer.
Step 11, packaging：Sterile filling, sterilization.
Finished product wine body of the invention, clear appearance is transparent, bright-colored, is in rose, rose, which gives off a strong fragrance, holds
Long, mouthfeel is soft tasty and refreshing, rear taste rose characteristic remarkable.
Each embodiment focuses on the differences from other embodiments in this specification, each embodiment it
Between same and similar part may refer to each other.
Technology provided by the present invention is described in detail above.Specific embodiment used herein is to the present invention
Principle and embodiment be expounded, method and its core of the invention that the above embodiments are only used to help understand
Thought is thought.It should be pointed out that for those skilled in the art, without departing from the principle of the present invention,
Can be with several improvements and modifications are made to the present invention, these improvement and modification also fall into the protection scope of the claims in the present invention
It is interior.
Claims (5)
1. a kind of 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, protease is added in barley malt 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 precipitating, cooling oxygenation, inoculation, fermentation and cold storage, filtering,
Filling and sterilization is prepared；
When Wort boiling is formed, syrup, Ka Sikate hops and rose extract is added；
When filtering, rose cell liquid is added.
2. rose beer according to claim 1, which is characterized in that the rose beer by following steps prepare and
At：
Step 1, rose processing：Rose dried flower extracts to obtain rose extract；
Step 2, barley malt crush；
Step 3, purple sweet potato gelatinization：Adjunce copper is added in purple sweet potato powder and 70~75 DEG C of water, and Thermostable α-Amylase is added, is mixed
Uniformly heat preservation is closed, then is raised to 85~95 DEG C with 1.5 DEG C/minute of heating rate, heat preservation obtains gelatinization wine with dregs；
Step 4, saccharification：The barley malt and 50~55 DEG C of temperature of water of step 2 are added in brew kettle, neutral egg is added
White enzyme and carbohydrase, obtained mash are uniformly mixed, heat preservation；
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, heat preservation finishes, with 1
DEG C/minute heating rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then be raised to 78 DEG C with 1 DEG C/minute of heating 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 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 60~70 minutes, boils
Intensity 8~10% was boiled before boiling end 10 minutes, and syrup, Ka Sikate hops, rose extract are added, wheat juice of being formed；
Step 7, convolution precipitating：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removal 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, is finished, is dropped when biacetyl restores
Temperature to -1~0 DEG C of low temperature is store 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 be added sterile rose cell liquid, is uniformly mixed, and it is dense to control former wheat juice for filtering
Spend 8 °~12 ° P；
Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
3. a kind of preparation method of rose beer, which is characterized in that include 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：Adjunce copper is added in purple sweet potato powder and 70~75 DEG C of water, and Thermostable α-Amylase is added, is mixed
Uniformly heat preservation is closed, then is raised to 85~95 DEG C with 1.5 DEG C/minute of heating rate, heat preservation obtains gelatinization wine with dregs；
Step 4, saccharification：The barley malt and 50~55 DEG C of temperature of water of step 2 are added in brew kettle, neutral egg is added
White enzyme and carbohydrase, obtained mash are uniformly mixed, heat preservation；
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, heat preservation finishes, with 1
DEG C/minute heating rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then be raised to 78 DEG C with 1 DEG C/minute of heating 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 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 60~70 minutes, boils
Intensity 8~10% was boiled before boiling end 10 minutes, and syrup, Ka Sikate hops, rose extract are added, wheat juice of being formed；
Step 7, convolution precipitating：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removal 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 restored
Finish, is cooled to -1~0 DEG C of low temperature and stores 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 be added sterile rose cell liquid, is uniformly mixed, and it is dense to control former wheat juice for filtering
Spend 8 °~12 ° P；
Step 11, packaging：Sterile filling, sterilization, obtain rose beer.
4. a kind of preparation method of rose beer according to claim 3, which is characterized in that include the following steps：
Step 1, rose processing：The rose dried flower for weighing 1.7~3.3kg, according to the mass ratio 1 of rose dried flower and water:12~
16 are added water, extract 100~120 minutes at 80~85 DEG C, are separated by filtration to obtain rose extract；
Step 2, barley malt crush：The barley malt for weighing 70~116kg, is crushed with pulverizer；
Step 3, purple sweet potato gelatinization：The purple sweet potato powder investment adjunce copper of 17.5~29kg is weighed, the mass ratio according to purple sweet potato powder and water is
1:6~6.4 are added 70~75 DEG C of water, and 0.02% Thermostable α-Amylase of purple sweet potato powder quality is added, and are uniformly mixed, heat preservation
20~30 minutes, then 85~95 DEG C are raised to 1.5 DEG C/minute of heating rate, 45~55 minutes are kept the temperature, gelatinization wine with dregs is obtained；
Step 4, saccharification：It is 1 according to barley malt and water quality ratio:3.6~4 are added the Barley of step 2 in brew kettle
Bud and 50~55 DEG C of temperature of water are added 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, heat preservation finishes, with 1
DEG C/minute heating rate be raised to 70~72 DEG C, then keep the temperature 15~20 minutes, then be raised to 78 DEG C with 1 DEG C/minute of heating 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 is boiled：The wheat juice of step 5 is pumped into boiling pot to boil, controls boiling time 60~70 minutes, boils
Intensity 8~10% was boiled before boiling end 10 minutes, add the syrup of 20~21kg, 0.04%~0.06% wort quality card this
The rose extract prepared for blocking special hops and step 1, be formed 8.4~12.6 ° of P of wheat juice；
Step 7, convolution precipitating：The sizing wheat juice that step 6 obtains is pumped into whirlpool tank, stands 20 minutes, removal 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, until Wort oxygenating amount reaches 7~8 mg/litres；
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 restores, -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：Silica gel and PVPP are added in filtering in the process, and filtering to pure mellow wine, bright beer tank is interior to be added 3~5% mass hundred
Divide the sterile rose cell liquid of content, be uniformly mixed, controls 8 °~12 ° P of original wort concentration, obtain rose beer；
Step 11, packaging：Sterile filling, sterilization.
5. a kind of 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 |
| CN110106043A (en) * | 2019-04-26 | 2019-08-09 | 青岛崂特啤酒有限公司 | A kind of rose fragrance type beer brewing process |
| CN110564534A (en) * | 2019-10-22 | 2019-12-13 | 李宪臻 | Rose beer and preparation method thereof |
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| 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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