CN108929817A - A kind of production formula of sweet osmanthus beer - Google Patents
A kind of production formula of sweet osmanthus beer Download PDFInfo
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- CN108929817A CN108929817A CN201710379625.7A CN201710379625A CN108929817A CN 108929817 A CN108929817 A CN 108929817A CN 201710379625 A CN201710379625 A CN 201710379625A CN 108929817 A CN108929817 A CN 108929817A
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- beer
- sweet osmanthus
- osmanthus
- malt
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides a kind of production formula of sweet osmanthus beer, the composition of raw materials for making every portion of sweet osmanthus beer is 350~500g malt, 0.5~6g sweet osmanthus, Ai Er yeast number are 1200~20,000,000 every milliliter, 0.4g hops and 1.5L water.By adopting the above technical scheme, by above-mentioned raw materials formula combination beer brewing process, the sweet osmanthus beer vinosity perfume of production, features good taste, responsible drinking is beneficial to body, meets the low-concentration ethanol drink of modern's pursuit natural health requirement.
Description
Technical field
The present invention relates to beer manufacture technology fields, refer specifically to a kind of production formula of sweet osmanthus beer.
Background technique
Sweet osmanthus is that many woody habits of Chinese Osmanthuss claim, and represents species sweet-scented osmanthus (scientific name：Osmanthus fragrans
(Thunb.)Lour.)：Also known as rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, matter heavily fortified point thin skin, leaf oblong face end point,
To life, do not wither through the winter.Between peanut leaf internal organs, corolla sympetalous four is split, and shape is small, and garden-variety is various, most it is representative have gold osmanthus,
Silver osmanthus, orange osmanthus, laurel etc..
Ancients think that osmanthus is the length of hundred medicines, so the effect of capable of reaching " the longevity Your Highness of drink " with the wine that sweet osmanthus is brewed.Seem
When Han dynasty, wine fermented with osmanthus flower is exactly that people are used to the good merchantable brand that godliness is offered a sacrifice to an ancestor, and sacrifice finishes, and the younger generation respects to elder with wine fermented with osmanthus flower, elders
Then signify to promote longevity after drinking.The sweet and pure thickness of the aroma has the function of appetizing inducing resuscitation, invigorating the spleen qi-restoratives to have.Wine fermented with osmanthus flower is especially
Suitable for suitable for women for drinking, praised as " women's happiness wine ".The theory practice for having flower to treat in motherland's medicine, wine fermented with osmanthus flower are exactly typical
Example.
And beer is a kind of low-concentration ethanol drink, mainly uses the grains such as fructus hordei germinatus or wheat malt, corn, rice, sorghum
Food is made.This research is this raw material of sweet osmanthus to be added, to produce vinosity on the basis of traditional beer brewing process
Perfume, features good taste, responsible drinking are beneficial to body, meet the low-concentration ethanol drink of modern's pursuit natural health requirement.
Summary of the invention
Object of the present invention is to propose a kind of production formula of sweet osmanthus beer, traditional beer manufacture craft is improved, and
And sweet osmanthus is added, to be made, vinosity perfume, features good taste, responsible drinking is beneficial to body, meets modern's pursuit natural health is wanted
The low-concentration ethanol drink asked.
In order to solve the above-mentioned technical problem, the technical scheme is that：
A kind of production formula of sweet osmanthus beer, the composition of raw materials of every portion of sweet osmanthus beer of production are 350~500g malt, 0.5
~6g sweet osmanthus, Ai Er yeast number are 1200~20,000,000 every milliliter, 0.4g hops and 1.5L water.
Preferably, the malt includes fructus hordei germinatus and wheat malt, wherein wheat malt accounting is not less than 30%.
The present invention has the characteristics that following and beneficial effect：
By adopting the above technical scheme, pass through above-mentioned raw materials formula combination beer brewing process, the sweet osmanthus beer vinosity of production
Perfume, features good taste, responsible drinking are beneficial to body, meet the low-concentration ethanol drink of modern's pursuit natural health requirement.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
The present invention provides a kind of production formula of sweet osmanthus beer, the composition of raw materials for making every portion of sweet osmanthus beer is 350~
500g malt, 0.5~6g sweet osmanthus, Ai Er yeast number are 1200~20,000,000 every milliliter, 0.4g hops and 1.5L water.
Wherein, malt includes fructus hordei germinatus and wheat malt, and wherein wheat malt accounting is not less than 30%.
The technique for making sweet osmanthus beer is combined by above-mentioned formula, is included the following steps：
S1, it is crushed after mixing fructus hordei germinatus and wheat malt, wherein wheat malt accounting is not less than 30%；
S2, water is added, and saccharification obtains wheat juice under 60~70 degrees Celsius of temperature environment, wherein water is added
Temperature be 70~80 degrees Celsius；
S3, hops and sweet osmanthus are added in wheat juice and boils, boiling time is 45~90 minutes；
S4, convolution are precipitated and cooling；
Yeast is launched after S5, cooling to ferment, and is fermented 3~7 days in the environment of 15~25 degrees Celsius,
The yeast wherein launched is Ai Er yeast；
S6, the sweet osmanthus that sterilized of investment cool down and carry out post-fermentation, and the sweet osmanthus of investment is by ultraviolet light, smelly
Oxygen and boiled water immersion carry out disinfection；
S7, disinfection filtering finished product sweet osmanthus beer.
Wherein 0.5-6g sweet osmanthus puts into 25%~50% in step S3, and other phases after fermentation put into.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (2)
1. a kind of production formula of sweet osmanthus beer, which is characterized in that the composition of raw materials of every portion of sweet osmanthus beer of production is 350~500g
Malt, 0.5~6g sweet osmanthus, Ai Er yeast number are 1200~20,000,000 every milliliter, 0.4g hops and 1.5L water.
2. the production formula of sweet osmanthus beer according to claim 1, which is characterized in that the malt includes fructus hordei germinatus and small
Malt, wherein wheat malt accounting is not less than 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710379625.7A CN108929817A (en) | 2017-05-25 | 2017-05-25 | A kind of production formula of sweet osmanthus beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710379625.7A CN108929817A (en) | 2017-05-25 | 2017-05-25 | A kind of production formula of sweet osmanthus beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108929817A true CN108929817A (en) | 2018-12-04 |
Family
ID=64450673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710379625.7A Pending CN108929817A (en) | 2017-05-25 | 2017-05-25 | A kind of production formula of sweet osmanthus beer |
Country Status (1)
| Country | Link |
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| CN (1) | CN108929817A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112500949A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Fermentation process of beer with mellow taste |
Citations (9)
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|---|---|---|---|---|
| US20010002269A1 (en) * | 1997-05-06 | 2001-05-31 | Zhao Iris Ginron | Multi-phase food & beverage |
| CN101508953A (en) * | 2009-03-30 | 2009-08-19 | 刘忠全 | Method for preparing and formulating colorful fragrant wine |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN101691532A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Beer production method |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
| CN105296254A (en) * | 2015-10-23 | 2016-02-03 | 安徽徽王食品有限公司 | Blueberry beer and preparation method thereof |
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2017
- 2017-05-25 CN CN201710379625.7A patent/CN108929817A/en active Pending
Patent Citations (9)
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|---|---|---|---|---|
| US20010002269A1 (en) * | 1997-05-06 | 2001-05-31 | Zhao Iris Ginron | Multi-phase food & beverage |
| CN101508953A (en) * | 2009-03-30 | 2009-08-19 | 刘忠全 | Method for preparing and formulating colorful fragrant wine |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN101691532A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Beer production method |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN104711139A (en) * | 2015-04-10 | 2015-06-17 | 安徽农业大学 | Preparation method of turbid tea beer |
| CN105029603A (en) * | 2015-06-24 | 2015-11-11 | 陈琳仁 | Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof |
| CN105296254A (en) * | 2015-10-23 | 2016-02-03 | 安徽徽王食品有限公司 | Blueberry beer and preparation method thereof |
Non-Patent Citations (2)
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| PETER WERKHOFF等: "Chirospecific analysis in flavor and essential oil chemistry", 《Z LEBENSM UNTERS FORSCH》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112500949A (en) * | 2020-12-17 | 2021-03-16 | 山东明湖俏啤匠生物科技有限公司 | Fermentation process of beer with mellow taste |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181204 |
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| RJ01 | Rejection of invention patent application after publication |