CN108949395A

CN108949395A - A kind of dried orange peel hawthorn health-care beer and preparation method thereof

Info

Publication number: CN108949395A
Application number: CN201810926868.2A
Authority: CN
Inventors: 操庆国; 张小华; 贾君; 张俊江; 宣文芳
Original assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Current assignee: Jiangsu Polytechnic College of Agriculture and Forestry
Priority date: 2018-08-15
Filing date: 2018-08-15
Publication date: 2018-12-07

Abstract

The invention discloses a kind of dried orange peel hawthorn health-care beers and preparation method thereof.Preparation method includes: that drying dried orange peel and drying hawthorn is added in former wheat juice, and after boiling hopping cooling, fermentation liquid is made；Saccharomyces cerevisiae is accessed into fermentation liquid and carries out primary fermentation, when pol is down to 5-6 ° of Bx, carries out biacetyl reduction；After when pol is down to 3-3.5 ° of Bx by filtering fermentation liquor after carry out post-fermentation, after post-fermentation former wine；After the former wine filtering clarification, sterilizing, the dried orange peel hawthorn health-care beer is obtained.The present invention is more than single brewing, and abundant raw material is added to drying dried orange peel and drying hawthorn and increases health-care effect as auxiliary material, and improve the mouthfeel of product, makes it easier for by youth by well-established.

Description

A kind of dried orange peel hawthorn health-care beer and preparation method thereof

Technical field

The invention belongs to drink food technical fields, are specifically related to a kind of by drying dried orange peel, drying hawthorn and concentration wheat The health-care beer and preparation method thereof that bud juice is constituted.

Background technique

Beer be using wheat malt and fructus hordei germinatus as primary raw material, and add hops, by liquid be gelatinized and be saccharified, using Liquid state fermentation and be brewed into.Its alcohol content is lower, being rich in nutrition containing carbon dioxide.It contains there are many amino acid, ties up life Element, low molecular sugar, inorganic salts and various enzymes.These nutritional ingredient human bodies are easy to be absorbed and utilized.Low molecular sugar and ammonia in beer Base acid is easily digested absorption very much, generates a large amount of thermal energy in vivo, therefore often beer is known as " liquid bread ".Beer is The most ancient alcoholic beverage of the mankind is water and the tea beverage that consumption is number three in the world later.Beer is in earlier 1900s Incoming China, belongs to external wine kind.Beer is that Chinese " beer " is translated into according to English Beer, is called " beer ", uses till today.At present Beer the problem of that there are still types is single, and trophic function is short of.

Summary of the invention

Goal of the invention: to solve the problems of the prior art, the present invention provides a kind of in good taste, unique flavors, nutrition Dried orange peel hawthorn health-care beer abundant and preparation method thereof.

Technical solution: the preparation method of dried orange peel hawthorn health-care beer of the present invention characterized by comprising in original Drying dried orange peel and drying hawthorn are added in wheat juice, after boiling hopping cooling, fermentation liquid is made；The access wine brewing ferment into fermentation liquid Mother carries out primary fermentation, when pol is down to 5-6 ° of Bx, carries out biacetyl reduction；By fermentation liquid mistake when pol is down to 3-3.5 ° of Bx Post-fermentation is carried out after filter, obtains former wine after post-fermentation；After the former wine filtering clarification, sterilizing, the dried orange peel mountain is obtained Short, bristly hair or beard health-care beer.

The concentration of the original wheat juice is 6-14 ° of P, further preferably 10-12 ° of P.The preparation method packet of the original wheat juice It includes: malt being crushed, be saccharified, obtains concentrated wort after concentration, then concentrated wort is dissolved in 65-70 DEG C of pure water, Adjusting pH value is 5.2-5.3.

The additive amount of the drying dried orange peel is 0.5-2.5%, the further preferably 1.4-2% of former wort quality, more excellent It is selected as 1.44%.

The additive amount of the drying hawthorn is 0.5-2.5%, the further preferably 1.4-2% of former wort quality, more excellent It is selected as 1.47%.

The additive amount of the hops are as follows: every liter of former wheat juice adds 1-1.5g；The hops divide 2-3 addition.Specifically, point It is added twice, boils 90min altogether, the hops of 60% mass are added after 30min, the hops of 40% mass are added after 60min.It (adopts Hops are added with two-step method, are to facilitate production and processing to reduce process flow.If adding a large amount of hops, α acid for the last time It cannot get abundant isomerization, composed after beer can be made to generate thick color.Meanwhile the tannin in hops is incomplete in conjunction with protein, no Conducive to the stabilization of beer.)

The temperature of the primary fermentation is 11-13 DEG C, and the time is 5-7 days.When fermentation process starts, it is passed through 6-10mg/L oxygen Amount guarantees the flourish of saccharomyces cerevisiae, and ferment preceding 1~2d, and ferment in the open above covers 4 layers of gauze, later period anaerobic fermentation.

The inoculum concentration of the saccharomyces cerevisiae is 5-10%.

The temperature of the biacetyl reduction is 14-15 DEG C.

The temperature of the post-fermentation is 5~6 DEG C, and the time is 7~10 days.

Plate-frame filtering and filtering with microporous membrane are successively used when filtering；Ultrafiltration is used when clarification, operation pressure is 1 × 10^ 5Pa~6 × 10^5Pa, the average pore size of film are 10-100A °；Sterilizing uses super UHT (ultra high temperature short time sterilization) method.

The present invention also provides dried orange peel hawthorn health-care beers made from the preparation method.

Compared with prior art, the invention has the benefit that

1. the present invention is more than single brewing, abundant raw material, added drying dried orange peel, drying hawthorn are as auxiliary Material, having additional nutrients property, and the mouthfeel of product is improved, it makes it easier for by youth by well-established.

2. this product adds ultra filtering clarifying method in the used filtering with microporous membrane of former wine clarification stage, food additive is avoided as far as possible The use for adding agent, remain former wine it is aromatic while also guarantee the quality of product.

3. this product auxiliary material addition manner is selected as mixing cooking method altogether, squeezes the juice compared to traditional auxiliary material and gained fermentation liquid is added Color is muddy, owes the disadvantages such as bright and clean, flavour is bitter, complex process, and boiling pot is added in all supplementary materials by this product together, with Brewer's wort mixing boil altogether, cook gained fermentation liquid it is limpid without turbid, moderate taste, fragrance is good, while shortening late stage process.

4. drying dried orange peel has the effect of regulating qi-flowing for strengthening spleen.Drying hawthorn has the effect of promoting digestion and removing indigestion.Concentrated wort has QI invigorating It helps digestion, the effect of spleen is opened in stomach invigorating, promoting the circulation of qi qi-restoratives.Drying hawthorn adds concentrated wort plus drying dried orange peel, and three not only exists Do not conflict not only in pharmacological property, but also has and have complementary advantages well, and three is in process, similar Chinese medicine big gun System, more improves effect.

5. this product mainly increases product using the feature more than the flavor substance in drying dried orange peel, drying hawthorn and hops Flavor, while it being passed through oxygen during fermentation, further increase the flavor of product.

6. this product used UHT (ultra high temperature short time sterilization) method when finished product is sterilized avoids killing for similar product To CO during bacterium₂The loss of equal substances.

7. this product fermentation liquid uses fast gliquidone yeast (Angel beer active dry yeast CN36, Ai Er beer yeast powder) Starting is fast, and main fermentation processes are maintained at 5d or so.And hypoglycemic rate is fast.

8. this product, as raw material, is saved using the finished product concentrated wort of plant produced during specifically production beer The step of malt crushes saccharification has been omited, production efficiency is improved.

Detailed description of the invention

Fig. 1 is the process flow chart that the present invention prepares dried orange peel hawthorn health-care beer.

Specific embodiment

Combined with specific embodiments below, the present invention is furture elucidated, it should be understood that these embodiments are merely to illustrate the present invention Rather than limit the scope of the invention, after the present invention has been read, those skilled in the art are to various equivalences of the invention The modification of form falls within the application range as defined in the appended claims.

Concentrated wort, drying dried orange peel and drying hawthorn are conventional commercial dried product.

Embodiment 1

A kind of preparation flow of dried orange peel hawthorn health-care beer is as follows:

1. concentrated wort: net is sold

2. drying dried orange peel and drying hawthorn: net sells dried product

3. fermentation liquor pretreatment

Concentrated wort is dissolved in 70 DEG C of pure water, configuration obtains former wheat juice.

It is proportionally added into drying dried orange peel and drying hawthorn in configured former wheat juice, hopping is boiled and (boils altogether The hops of 60% mass are added after 90min, 30min, the hops of remainder 40% are added after 60min), it is cooled to room temperature, hair is made Zymotic fluid.

The pH of fermentation liquid can use pH5.2 buffer (the PH5.2 buffer that FIVE STAR company produces), by fermentation liquid PH value be locked in 5.2 to 5.3.

4. fermentation

1. water activation

Dry ferment (Angel beer active dry yeast CN36) is added in 38 DEG C of fermentation liquid by use ratio.It stirs molten Solution, activating in water-bath 30 minutes can be used.

2. being inoculated with dosage

Yeast after activation is directly added into fermentation liquid, inoculum concentration is 5% (mass fraction) of fermentation liquid.

A. primary fermentation

Fermentation liquid after inoculation is placed in fermentor, is fermented at a temperature of 12 DEG C, when fermentation process starts, is passed through one Quantitative oxygen (be passed through amount of oxygen and be controlled in 6-10mg/L) guarantees the flourish of saccharomyces cerevisiae, and ferment preceding 1~2d, outdoor Fermentation, above covers 4 layers of gauze, later period anaerobic fermentation.Primary fermentation 7d or so.

B. biacetyl restores

After primary fermentation, pol value is measured, when pol is down to 5-6 ° of Bx, 14 DEG C is warming up to, carries out biacetyl also It is former.

C. post-fermentation

When pol is down to 3.5 ° of Bx, post-fermentation will be carried out after filtering fermentation liquor, post-fermentation is between 5-6 DEG C, rear to send out The time of ferment is 7-10 days, obtains former wine.

5. filtering clarification

Clarification is filtered to the former wine, plate-frame filtering and microporous membrane filtration was successively used to be filtered, using super Filter (operation pressure is 1 × 10^5Pa~6 × 10^5Pa, and the average pore size of film is 10-100A °) is clarified.

6. bottling sterilizing

It will be packed into bottle after the beer filtration of clarifying treatment, stayed in bottle with gap appropriate, UHT is used after capping (ultra high temperature short time sterilization) sterilizes, and after wine filling bottle, puts in a water bath, 63 DEG C of heat preservation 20min.

The determination of formulation parameter

Choosing original wort concentration, dried orange peel additive amount and hawthorn additive amount is empirical factor, and by beer taste as sense Official's evaluation index first passes through the level point that experiment of single factor determines each factor, carries out response surface experiment, and optimization, which obtains, most preferably matches Side finally carries out verification test, verifying formula.

1. the determination of original wort concentration is in hops 1.5g, yeast 5%, drying dried orange peel 10g, drying hawthorn 10g (1L original wheat juice System) under conditions of, fermentation prepares beer respectively, the results are shown in Table 1.

Influence of 1 original wort concentration of table to beer taste

Concentration (° P)	Sensory evaluation score
		14°P	86
12°P	89
		10°P	96
8°P	93
		6°P	85

Seen from table 1, original wort concentration is 10 ° of P, and sensory evaluation score is higher, therefore 10 ° of P are best original wort concentration.

2. the determination of drying dried orange peel additive amount is in hops 1.5g, yeast 5%, drying hawthorn 10g, 10 ° of P's of original wort concentration Under condition (1L original wheat juice system), select drying dried orange peel addition quality respectively for account for former wheat juice 0.5%, 1%, 1.5%, 2%, 2.5% fermentation prepares beer, the results are shown in Table 2.

Influence of the drying dried orange peel additive amount of table 2 to beer taste

As can be seen from Table 2, sensory evaluation score is higher under the conditions of drying dried orange peel additive amount is 1.5%, therefore 1.5% is most Good drying dried orange peel additive amount.

3. the determination of drying hawthorn additive amount is in hops 1.5g, yeast 5%, dried orange peel 15g, the condition of 10 ° of P of original wort concentration Under (1L system), drying hawthorn addition quality is selected respectively to account for the former fermentation of wheat juice 0.5%, 1%, 1.5%, 2%, 2.5% system Standby beer, sensory evaluation score are shown in Table 3.

Influence of the drying hawthorn additive amount of table 3 to beer taste

Additive amount (%)	Sensory evaluation score
		0.5	78
1	89
		1.5	96
2	93
		2.5	92

Seen from table 3, under the conditions of drying hawthorn additive amount is 1.5%, sensory evaluation score is higher, therefore 1.5% is most Good drying hawthorn additive amount.

4. the response surface experimental analysis of original wort concentration, drying dried orange peel additive amount and drying hawthorn additive amount is in above-mentioned Dan Yin On the basis of element experiment, to test Box-Behnken mode using response surface, sensory evaluation scores are carried out to the relationship of each factor, respectively Item index comprehensive full marks are 100 points.Factor level table is shown in Table 4.

Each factor level table of table 4

Resulting experimental data data processing software of experiment DesignExpert is handled, is obtained with sensory evaluation score For the function model of Y: (Y=92.20+0.75X1+4.38X2+2.38X3-1.25X1X2+2.75X1X3-1.50X2X3- 2.60X12-1.35X22-1.85X32)

According to process modeling, it is using software design optimum formula, i.e. X2=1.44%, X1=12 ° of P, X3=1.47%, Y=95.12, is averaged for parallel laboratory test 3 times.Y=95.0 is surveyed, there was only 0.126% with the Y relative error obtained with software, Determine that it is optimal conditions.

Sensory evaluation

1. beer quality index

(1) physical and chemical index alcoholic strength is 11% (V/V), total acid 4.37g/L, total reducing sugar 25.54g/L.

(2) sanitary index total number of bacteria≤40/mL；Coliform group count≤3/L.

(3) organoleptic indicator's color: as clear as crystal, glassy yellow is stablized without obvious suspended matter and sediment, foaming abundancy；It is fragrant Gas: the compound fragrance with dried orange peel, hawthorn and beer hops；Mouthfeel: pure taste is dry and comfortable, and it is strong to kill mouthful power；Style: there is this product Mannerism.

2. the usual grade form of dried orange peel hawthorn health-care beer

The sensory evaluation of dried orange peel hawthorn health-care beer under optimum condition:

Product color: it is transparent shinny, there are original fermentation liquor color, no precipitating；Fragrance: aroma is pleasant, there is light dried orange peel perfume, hawthorn Fragrant and hops fragrance is fragrant；Mouthfeel: pure taste is dry and comfortable, and it is strong to kill mouthful power；Style: typical perfect, unique style, it is graceful intact, always Scoring is 95 points.

Claims

1. a kind of preparation method of dried orange peel hawthorn health-care beer characterized by comprising be added in former wheat juice drying dried orange peel and Fermentation liquid is made after boiling hopping cooling in drying hawthorn；Saccharomyces cerevisiae is accessed into fermentation liquid and carries out primary fermentation, to pol When being down to 5-6 ° of Bx, biacetyl reduction is carried out；After when pol is down to 3-3.5 ° of Bx by filtering fermentation liquor after carry out post-fermentation, it is rear to send out Former wine is obtained after ferment；After the former wine filtering clarification, sterilizing, the dried orange peel hawthorn health-care beer is obtained.

2. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the original wheat juice it is dense Degree is 6-14 ° of P.

3. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the drying dried orange peel Additive amount is the 0.5-2.5% of former wort quality.

4. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the drying hawthorn Additive amount is the 0.5-2.5% of former wort quality.

5. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the addition of the hops Amount are as follows: every liter of former wheat juice adds 1-1.5g；The hops divide 2-3 addition.

6. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the temperature of the primary fermentation Degree is 11-13 DEG C, and the time is 5-7 days.

7. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the biacetyl reduction Temperature be 14-15 DEG C.

8. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that the temperature of the post-fermentation Degree is 5~6 DEG C, and the time is 7~10 days.

9. the preparation method of dried orange peel hawthorn health-care beer according to claim 1, which is characterized in that successively used when filtering Plate-frame filtering and filtering with microporous membrane；Ultrafiltration is used when clarification；Sterilizing uses ultra high temperature short time sterilization method.

10. dried orange peel hawthorn health-care beer made from any one of -9 preparation methods according to claim 1.