CN109022182A - A kind of autumn pear health-preserving beer - Google Patents
A kind of autumn pear health-preserving beer Download PDFInfo
- Publication number
- CN109022182A CN109022182A CN201811015086.XA CN201811015086A CN109022182A CN 109022182 A CN109022182 A CN 109022182A CN 201811015086 A CN201811015086 A CN 201811015086A CN 109022182 A CN109022182 A CN 109022182A
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- China
- Prior art keywords
- juice
- autumn pear
- hops
- added
- fermentation
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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
-
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
The present invention relates to a kind of autumn pear health-preserving beers, it is made by the component of following parts by weight: pear juice 10-20, lemon juice 2-3, salt 1-2, fructus hordei germinatus 20-30, hops 0.2-0.4, brewer's yeast 0.3-0.5, pure water 300-400, preparation method includes the following steps (1) makes autumn pear juice, lemon juice, (2) wheat juice makes, (3) hops is added, (4) Wort cooling ferments, autumn pear health-preserving beer of the invention, with beer, based on autumn pear juice, using autumn pear beer made of technique of the invention, its color is pale yellow, with apparent autumn pear fragrance and hops fragrance, taste is salubrious, it is pure, rich amino acids, vitamin content is higher, beer of the invention is highly-safe, simple production process, health-preserving function is obvious, beer flavor is unique, It is a kind of nutritious drink.
Description
Technical field
The present invention relates to beer fields, and in particular to a kind of autumn pear health-preserving beer.
Background technique
With progress of the epoch, nutrition and health care consciousness constantly enhancing, the modern of people advocate health, nature, personalization
Life style also increasingly show, pears be referred to as " ancestors of all kinds of fruits ", because of its fresh and tender succulence, sour and sweet palatability, and have " natural mineral spring
The title of water ", the crisp succulence of the meat of pears, sweet and sour taste, aromatic flavor are graceful, rich in sugar, protein, fat, carbohydrate and
Multivitamin plays an important role to human health, and traditional Chinese medicine and pharmacy thinks pears, sweet in flavor and cold in property, has moistening lung, and the heart that disappears, disappears at cough-relieving
The effect of phlegm.Beer is the alcoholic drink that alcohol content is minimum in drinks, and full of nutrition, and current beer fermentation technique is exactly
A series of biochemistry metabolism is carried out to certain components in wheat juice using brewer's yeast, generates alcohol and various flavors
Matter forms the brewed wine with peculiar flavour.But current beer variety is less, mouthfeel is general, how by the taste of autumn pear,
Health-preserving function combined with beer be presently, there are a problem.
Summary of the invention
For above situation, the object of the present invention is to provide a kind of autumn pear health-preserving beers, have autumn pear fragrance, and taste is fragrant
Sweet tea, rich amino acids, content is higher, is rich in vitamin C and microelement, has health-preserving function.
A kind of autumn pear health-preserving beer of the invention, the component including following parts by weight: pear juice 10-20, lemon juice 2-3,
Salt 1-2, fructus hordei germinatus 20-30, hops 0.2-0.4, brewer's yeast 0.3-0.5, pure water 300-400.
Preferably, autumn pear health-preserving beer of the invention, the component including following parts by weight:
Pear juice 15, lemon juice 3, salt 1, fructus hordei germinatus 25, hops 0.3, brewer's yeast 0.4, pure water 350.
The autumn pear health-preserving beer of said components of the invention, preparation method are as follows:
(1) make autumn pear juice, lemon juice: take it is selected after autumn pear, lemon, be put into circulating water and rinse well, remove the peel, respectively will
Fruit is placed in the fruit block that crusher is broken into 0.5-0.8cm size, then carries out squeeze and filter, filtrate be cooled to 5 DEG C it is spare；
(2) wheat juice makes: after malt is crushed, the pure water is added, brew kettle is added in 35-40 DEG C of warm water, after being sufficiently stirred
Be warming up to 50-55 DEG C, keep the temperature 8min, be continuously heating to 66-68 DEG C keep the temperature 65min again after, temperature is risen into 78 DEG C of holdings
10min is filtered after examining saccharified liquid qualified with iodine solution to lautertuns；
(3) hops is added: 120min is boiled into the heating of filtered wheat juice, makes protein coagulating, hops is pressed after first lacking
It mostly adds in three times, additive amount ratio is 2:3:5 three times, and adding the time for the first time is 50min after Wort boiling, is added for the second time
Time is 80min after Wort boiling, and third time adds the time to boil rear 105min；
(4) Wort cooling ferment: separation hops slot wheat juice from 95-98 DEG C of rapid cooling to be suitable for fermentation 5-8 DEG C of temperature,
It is sent into fermentation vat, cold wheat juice is added brewer's yeast and carries out main fermentation, and main fermentation temperature is controlled at 10-12 DEG C, when main fermentation finishes
Afterwards, into post-fermentation, spare autumn pear juice, lemon juice and the salt is added, post-fermentation temperature controls the fermentation at 1-1.5 DEG C
It is filtered after the completion and is packaged to be finished product.
Autumn pear health-preserving beer of the invention is added lemon juice and increases ascorbic content while can also prevent autumn pear juice
Oxidation, salt, which is added, has sterilization, oxidation resistant effect, while increasing the flavor of autumn pear beer, improves mouthfeel, preparation process
In, hops, and quantitative timing are added in three times, and the autumn pear feature for the autumn pear beer that the later period can be made to add is shown completely
Come, Wort cooling stage Wort cooling increases the dissolved oxygen of wheat juice, is conducive to yeast growth and breeds, while can be by cooling period
There is cold sludge to separate from wheat juice, to guarantee that fermentation energy is normally carried out, ensure that beer mouthfeel and unique wind
Taste.
Autumn pear health-preserving beer of the invention, based on beer, autumn pear juice, using autumn pear beer made of technique of the invention
Wine, color is pale yellow, has apparent autumn pear fragrance and hops fragrance, taste is salubrious, pure, rich amino acids, vitamin
Content is higher, and beer of the invention is highly-safe, and simple production process, health-preserving function is obvious, and it is a kind of battalion that beer flavor is unique
Support beverage.
Specific embodiment
Below by embodiment, technical solution of the present invention is further detailed:
Embodiment 1
Take pear juice 15kg, 3 kg of lemon juice, 1 kg of salt, 25 kg of fructus hordei germinatus, 0.3 kg of hops, 0.4 kg of brewer's yeast, pure
350 kg of water purification；
The autumn pear health-preserving beer of said components of the invention, preparation method are as follows:
(1) make autumn pear juice, lemon juice: take it is selected after autumn pear, lemon, be put into circulating water and rinse well, remove the peel, respectively will
Fruit is placed in the fruit block that crusher is broken into 0.6cm size, then carries out squeeze and filter, filtrate be cooled to 5 DEG C it is spare；
(2) wheat juice makes: after malt is crushed, the pure water is added, 38 DEG C of warm water are added brew kettle, heat up after being sufficiently stirred
To 52 DEG C, keep the temperature 8min, be continuously heating to 67 DEG C keep the temperature 65min again after, temperature is risen into 78 DEG C of holding 10min, is examined with iodine solution
Test saccharified liquid it is qualified after filter to lautertuns；
(3) hops is added: 120min is boiled into the heating of filtered wheat juice, makes protein coagulating, hops is pressed after first lacking
It mostly adds in three times, additive amount ratio is 2:3:5 three times, and adding the time for the first time is 50min after Wort boiling, is added for the second time
Time is 80min after Wort boiling, and third time adds the time to boil rear 105min；
(4) Wort cooling ferments: the wheat juice of separation hops slot is sent into from 96 DEG C of rapid coolings to 7 DEG C of temperature for being suitable for fermenting
Fermentation vat, cold wheat juice are added brewer's yeast and carry out main fermentation, and main fermentation temperature is controlled at 11 DEG C, after main fermentation, is entered
Post-fermentation, is added spare autumn pear juice, lemon juice and the salt, and post-fermentation temperature is controlled at 1.2 DEG C, carried out after fermentation
It filters and packages to obtain finished product.
Embodiment 2
Take pear juice 10kg, 2 kg of lemon juice, 1 kg of salt, 20 kg of fructus hordei germinatus, 0.2 kg of hops, 0.3 kg of brewer's yeast, pure
Water purification 300kg；
The autumn pear health-preserving beer of said components of the invention, preparation method are as follows:
(1) make autumn pear juice, lemon juice: take it is selected after autumn pear, lemon, be put into circulating water and rinse well, remove the peel, respectively will
Fruit is placed in the fruit block that crusher is broken into 0.5cm size, then carries out squeeze and filter, filtrate be cooled to 5 DEG C it is spare；
(2) wheat juice makes: after malt is crushed, the pure water is added, 35 DEG C of warm water are added brew kettle, heat up after being sufficiently stirred
To 50 DEG C, keep the temperature 8min, be continuously heating to 66 DEG C keep the temperature 65min again after, temperature is risen into 78 DEG C of holding 10min, is examined with iodine solution
Test saccharified liquid it is qualified after filter to lautertuns；
(3) hops is added: 120min is boiled into the heating of filtered wheat juice, makes protein coagulating, hops is pressed after first lacking
It mostly adds in three times, additive amount ratio is 2:3:5 three times, and adding the time for the first time is 50min after Wort boiling, is added for the second time
Time is 50min after Wort boiling, and third time adds the time to boil rear 105min；
(4) Wort cooling ferments: the wheat juice of separation hops slot is sent into from 95 DEG C of rapid coolings to 5 DEG C of temperature for being suitable for fermenting
Fermentation vat, cold wheat juice are added brewer's yeast and carry out main fermentation, and main fermentation temperature is controlled at 10 DEG C, after main fermentation, is entered
Post-fermentation, is added spare autumn pear juice, lemon juice and the salt, and post-fermentation temperature is controlled at 1 DEG C, carried out after fermentation
Filter is packaged to be finished product.
Embodiment 3
Take pear juice 20kg, 3 kg of lemon juice, 2 kg of salt, 30 kg of fructus hordei germinatus, hops 0.4kg, brewer's yeast 0.5kg, pure
400 kg of water；
The autumn pear health-preserving beer of said components of the invention, preparation method are as follows:
(1) make autumn pear juice, lemon juice: take it is selected after autumn pear, lemon, be put into circulating water and rinse well, remove the peel, respectively will
Fruit is placed in the fruit block that crusher is broken into 0.8cm size, then carries out squeeze and filter, filtrate be cooled to 5 DEG C it is spare；
(2) wheat juice makes: after malt is crushed, the pure water is added, 40 DEG C of warm water are added brew kettle, heat up after being sufficiently stirred
To 55 DEG C, keep the temperature 8min, be continuously heating to 66-68 DEG C keep the temperature 65min again after, temperature is risen into 78 DEG C of holding 10min, uses iodine solution
It is filtered after examining saccharified liquid qualified to lautertuns；
(3) hops is added: 120min is boiled into the heating of filtered wheat juice, makes protein coagulating, hops is pressed after first lacking
It mostly adds in three times, additive amount ratio is 2:3:5 three times, and adding the time for the first time is 50min after Wort boiling, is added for the second time
Time is 50min after Wort boiling, and third time adds the time to boil rear 105min；
(4) Wort cooling ferments: the wheat juice of separation hops slot is sent into from 98 DEG C of rapid coolings to 8 DEG C of temperature for being suitable for fermenting
Fermentation vat, cold wheat juice are added brewer's yeast and carry out main fermentation, and main fermentation temperature is controlled at 12 DEG C, after main fermentation, is entered
Post-fermentation, is added spare autumn pear juice, lemon juice and the salt, and post-fermentation temperature is controlled at 1.5 DEG C, carried out after fermentation
It filters and packages to obtain finished product.
Claims (3)
1. a kind of autumn pear health-preserving beer, it is characterised in that the component including following parts by weight: pear juice 10-20, lemon juice 2-3,
Salt 1-2, fructus hordei germinatus 20-30, hops 0.2-0.4, brewer's yeast 0.3-0.5, pure water 300-400.
2. autumn pear health-preserving beer according to claim 1, it is characterised in that the component including following parts by weight:
Pear juice 15, lemon juice 3, salt 1, fructus hordei germinatus 25, hops 0.3, brewer's yeast 0.4, pure water 350.
3. autumn pear health-preserving beer described in claim 1, preparation method are as follows:
(1) make autumn pear juice, lemon juice: take it is selected after autumn pear, lemon, be put into circulating water and rinse well, remove the peel, respectively will
Fruit is placed in the fruit block that crusher is broken into 0.5-0.8cm size, then carries out squeeze and filter, filtrate be cooled to 5 DEG C it is spare；
(2) wheat juice makes: after malt is crushed, the pure water is added, brew kettle is added in 35-40 DEG C of warm water, after being sufficiently stirred
Be warming up to 50-55 DEG C, keep the temperature 8min, be continuously heating to 66-68 DEG C keep the temperature 65min again after, temperature is risen into 78 DEG C of holdings
10min is filtered after examining saccharified liquid qualified with iodine solution to lautertuns；
(3) hops is added: 120min is boiled into the heating of filtered wheat juice, makes protein coagulating, hops is pressed after first lacking
It mostly adds in three times, additive amount ratio is 2:3:5 three times, and adding the time for the first time is 50min after Wort boiling, is added for the second time
Time is 80min after Wort boiling, and third time adds the time to boil rear 105min；
(4) Wort cooling ferment: separation hops slot wheat juice from 95-98 DEG C of rapid cooling to be suitable for fermentation 5-8 DEG C of temperature,
It is sent into fermentation vat, cold wheat juice is added brewer's yeast and carries out main fermentation, and main fermentation temperature is controlled at 10-12 DEG C, when main fermentation finishes
Afterwards, into post-fermentation, spare autumn pear juice, lemon juice and the salt is added, post-fermentation temperature controls the fermentation at 1-1.5 DEG C
It is filtered after the completion and is packaged to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811015086.XA CN109022182A (en) | 2018-08-31 | 2018-08-31 | A kind of autumn pear health-preserving beer |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811015086.XA CN109022182A (en) | 2018-08-31 | 2018-08-31 | A kind of autumn pear health-preserving beer |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109355142A (en) * | 2018-12-26 | 2019-02-19 | 山西师范大学 | A kind of bulbus fritilariae snow pear craft beer and preparation method thereof |
| CN109957480A (en) * | 2019-04-25 | 2019-07-02 | 盘锦哈喽鲜仔酒业有限公司 | A kind of production method of red careless sea salt acid beer |
| CN110079408A (en) * | 2019-04-29 | 2019-08-02 | 安建强 | A kind of wide pears craft beer of duck and its brewing method |
| CN113355179A (en) * | 2021-07-23 | 2021-09-07 | 黑龙江辛巴赫精酿啤酒有限公司 | Simplified beer production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109355142A (en) * | 2018-12-26 | 2019-02-19 | 山西师范大学 | A kind of bulbus fritilariae snow pear craft beer and preparation method thereof |
| CN109957480A (en) * | 2019-04-25 | 2019-07-02 | 盘锦哈喽鲜仔酒业有限公司 | A kind of production method of red careless sea salt acid beer |
| CN110079408A (en) * | 2019-04-29 | 2019-08-02 | 安建强 | A kind of wide pears craft beer of duck and its brewing method |
| CN113355179A (en) * | 2021-07-23 | 2021-09-07 | 黑龙江辛巴赫精酿啤酒有限公司 | Simplified beer production method |
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