CN109370819A - A kind of spicy appetizing beer and preparation method thereof containing star anise extract - Google Patents
A kind of spicy appetizing beer and preparation method thereof containing star anise extract Download PDFInfo
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- CN109370819A CN109370819A CN201811512591.5A CN201811512591A CN109370819A CN 109370819 A CN109370819 A CN 109370819A CN 201811512591 A CN201811512591 A CN 201811512591A CN 109370819 A CN109370819 A CN 109370819A
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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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- 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
- C12C5/02—Additives for beer
Abstract
The present invention relates to a kind of spicy appetizing beer containing star anise extract, the constituent of the beer includes following parts by weight raw material: 50-60 parts of bud wheat, 30-40 parts of rice, 0.5-1 parts of hops, 4-7 parts of red bean, 4-10 parts of star anise extract, 3-7 parts of haw thorn extract, ancient name for Chinese cabbage 1-4 parts sweet, 2-6 parts of pericarpium zanthoxyli, 4-7 parts of complex enzyme formulation, 0.1-0.4 parts of brewer's yeast；The present invention is extracted octagonal using simultaneous distillation method, recovery rate is high, contain trans-anethole, limonene, anisaldehyde, linalool etc. in gained star anise extract, it is strong to the scavenging effect of superoxide anion extract, with stronger oxidation resistance, it is used to prepare beer, can be reduced the use of anti-oxidation rotten additive.
Description
Technical field
The present invention relates to beer technical fields, and in particular to a kind of spicy appetizing beer and its system containing star anise extract
Preparation Method.
Background technique
Beer is to add hops using fructus hordei germinatus as primary raw material, is brewed through yeast fermentation.So-called draught beer, Flaschebier,
It whether is according to beer by sterilization name.
Octagonal (Magnoliaceae illiciumverum platymiscium), is a kind of plant of Illiciaceae, Illicium.Octagonal fruit is famous tune
Taste fragrance, also hyoscine.Pericarp, seed, leaf all contain aromatic oil, are the weights for manufacturing cosmetics, julapium, beer and food industry
Want raw material.
In recent years, with the unprecedented raising of living standard, people are higher and higher to the attention degree of health, health care day
Benefit becomes the life theme in the whole nation or even the whole world.While focusing on healthy Lifestyle, health-care tonic health product is had become
Current people pursue first choice of the health far from disease, and all kinds of health care products thus to arise are filled with market.Wherein, healthy section
Formula and good curative effect have become one of top-priority factor before the majority of consumers buy, health red date beer
Fermentation is come into being.
For obtaining a kind of red date beer and preparation method thereof in patent application CN107090380A disclosed in the China.It should
The preparation method of invention red date beer includes: the preparation of jujube juice, the pretreatment of fructus hordei germinatus, the saccharification of fructus hordei germinatus powder, filters out excessively
Grain, the mixing of jujube juice brewer's wort is boiled, the rotation of mixed liquor is heavy, inoculation strain fermentation and later stage fermentation processing, final
To red date beer.The high-quality jujube for accounting for material gross weight 30%~60% is added on the basis of traditional zymotic beer in the present invention, it
After be uniformly mixed jujube juice under boiling conditions with brewer's wort, so that the red date beer being prepared be made not only to accord in mouthfeel
Contemporary Man's Demands are closed, and effectively assign the nutritional ingredient in jujube to beer, the aromatic strongly fragrant, wind of the red date beer jujube made
Taste is unique, full of nutrition, and drink has effects that excellent relieving summer-heat quenches the thirst, refreshes the mind and improve immunity of organisms in right amount.
But often there is beer turbidity height, the defect having a single function in the beer provided in the prior art.
Summary of the invention
In view of the above problems, the invention proposes a kind of spicy appetizing beer and its system containing star anise extract
Preparation Method.Product provided by the invention effectively overcomes defect existing for product in the prior art.
In order to achieve the above purpose, the following technical solution is employed by the present invention:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 50-60 parts of bud wheat, 30-40 parts of rice, 0.5-1 parts of hops, 4-7 parts of red bean, 4-10 parts of star anise extract, hawthorn are extracted
3-7 parts of object, ancient name for Chinese cabbage 1-4 parts sweet, 2-6 parts of pericarpium zanthoxyli, 4-7 parts of complex enzyme formulation, 0.1-0.4 parts of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) it weighs 35-45 parts octagonal, air-dries, crushed 80-100 mesh, be placed in round-bottomed flask, according to solid-liquid mass ratio
Distilled water is added for 1:7-9, impregnates 10-12h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled
Boiling；
2) when boiling has withdrawing fluid to occur, 30-50ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Anhydrous ether, heating water bath under conditions of 55-60 DEG C, while samples boils being kept to extract；
3) after distilling, then certain time is extracted, 10-15 parts of anhydrous slufuric acids is added into gained volatile oil diethyl ether solution
Sodium is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 25-35 portions of hawthorn, dry, crush, cross 80-100 mesh, will
Hawthorn fruit is placed in 100ml triangular flask, and ethanol solution, ultrasonic extraction under the conditions of 35-45 DEG C is added with solid-liquid ratio 1:5-8
20-30min to obtain the final product.
Preferably, the constituent of the beer includes following parts by weight raw material: 52-55 parts of bud wheat, 35-38 parts of rice,
0.7-0.9 parts of hops, 5-6 parts of red bean, 5-9 parts of star anise extract, 4-6 parts of haw thorn extract, ancient name for Chinese cabbage 2-3 parts sweet, pericarpium zanthoxyli 3-4
Part, 5-6 parts of complex enzyme formulation, 0.2-0.3 parts of brewer's yeast.
Preferably, the constituent of the beer includes following parts by weight raw material: 53 parts of bud wheat, 37 parts of rice, hops
0.8 part, 5 parts of red bean, 7 parts of star anise extract, 5 parts of haw thorn extract, 2 parts of sweet ancient name for Chinese cabbage, 4 parts of pericarpium zanthoxyli, 5 parts of complex enzyme formulation, beer
0.3 part of yeast.
Preferably, extraction time is 15-20min in the step 3).
Preferably, the complex enzyme formulation is protease, in glucose oxidase, amylase, laccase, 1,4 beta-glucanase
One or two combination.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in certain temperature
0.5-1.5h is toasted in baking oven, crushed 80-100 mesh, it is spare；
(2) high-quality bud wheat and rice are selected, crushed 80-100 mesh, according to certain material water under conditions of 38-40 DEG C
Than brew kettle is added together with water, it is to slowly warm up to 45-50 DEG C after mixing evenly, 30-35min is kept the temperature, then with 2 DEG C/min's
Speed is warming up to 60 DEG C, keeps the temperature 30-35min, is then warming up to 70 DEG C with the speed of 2 DEG C/min, keeps the temperature 25-30min, must be saccharified
Liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli be crushed into 80-100 mesh, are placed in pot, beyond being taken out after fragrance, extracted with illiciumverum
Mechanical stirring is uniformly mixed together for object and haw thorn extract, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 15-20min, added 40% hops, continue to steam
Boil 30-40min, add remaining hops, continue boiling 50-60min, be cooled to room temperature, then with mixed material and red bean powder
It is added in fermentor together, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 25-28 DEG C, is fermented 21 days, i.e.,
?.
Preferably, oven temperature is 65-70 DEG C in the step (1).
Preferably, material-water ratio is 1:6-8 in the step (2).
Preferably, mechanical separator speed is 350-400r/min in the step (3).
Using above-mentioned technical solution, the beneficial effects of the present invention are:
Octagonal, recovery rate height is extracted using simultaneous distillation method, contains trans-anethole, lemon in gained star anise extract
Alkene, anisaldehyde, linalool etc., it is strong to the scavenging effect of superoxide anion extract, there is stronger oxidation resistance, for making
Standby beer, can be reduced the use of anti-oxidation rotten additive；Hawthorn is extracted using ultrasonic extraction, it is thin to can speed up destruction hawthorn
Cell wall accelerates the dissolution of Flavonoid substances, solvent consumption is reduced, in addition, hawthorn also has the work of spleen benefiting and stimulating the appetite, relieving dyspepsia
With enhancing appetizing effect of beer；In beer muddy main component be it is protein-based, protease be broken down into small peptide and
Amino acid solves the beer haze due to caused by protein, improves the quality stability of beer；Glucose oxidase can be with
So that the glucose in oxygen and beer is generated glucolactone and is consumed dissolved oxygen, to organize the oxidation deterioration of beer, prevents
The only generation of muddy object, sediment；The single-minded various barley beta-glucans of decomposition of 1,4 beta-glucanase energy, so that brewer's wort viscosity drop
It is low, improve the quality of beer；Amylase can hydrolyze the glucose glycoside key in amylose and amylopectin, will be undecomposed
Partial starch and dextrin resolve into oligosaccharide and maltose, to compensate for due to brewer's wort bring defect, reduce muddiness
Degree, improves the quality of beer；Laccase is added in beer fermentation, excessive oxygen can be removed to increase the stabilization of beer
Property；Be rich in vitamin B1 and B2 in red bean, minerals and protein, enrich blood, reduce swelling, diuresis the effect of；Pericarpium zanthoxyli has spy
Different faint scent taste, Xin Xiang is spicy, enriches the mouthfeel of beer.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
Art personnel every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 50 parts of bud wheat, 40 parts of rice, 0.5 part of hops, 7 parts of red bean, 4 parts of star anise extract, 7 parts of haw thorn extract, 1 part of sweet ancient name for Chinese cabbage,
6 parts of pericarpium zanthoxyli, 4 parts of complex enzyme formulation, 0.4 part of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) 35 parts of illiciumverum is weighed, it is 1:7 according to solid-liquid mass ratio that air-dried, crushing, which is sieved with 100 mesh sieve, is placed in round-bottomed flask,
Distilled water is added, impregnates 12h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 30ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 60 DEG C, while samples boils being kept to extract；
3) after distilling, then 15min is extracted, 15 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution, put
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 25 portions of hawthorn, dry, crush, sieve with 100 mesh sieve, by hawthorn powder
End is placed in 100ml triangular flask, ethanol solution is added with solid-liquid ratio 1:5, ultrasonic extraction 20min under the conditions of 45 DEG C to obtain the final product.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in 70 DEG C of baking oven
Middle baking 0.5h, crushing sieves with 100 mesh sieve, spare；
(2) high-quality bud wheat and rice are selected, crushed 80 meshes, according to material-water ratio 1:6 and water one under conditions of 40 DEG C
It rises and brew kettle is added, be to slowly warm up to 50 DEG C after mixing evenly, keep the temperature 30min, be then warming up to 60 with the speed of 2 DEG C/min
DEG C, 35min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 25min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli are crushed and are sieved with 100 mesh sieve, is placed in pot, beyond being taken out after fragrance, with star anise extract and
Haw thorn extract is uniformly mixed together with the speed mechanical of 350r/min, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 20min, add 40% hops, continue boiling
30min adds remaining hops, continues boiling 60min, be cooled to room temperature, be then added together with mixed material and red bean powder
In fermentor, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 25 DEG C, ferment 21 days to get.
Embodiment 2:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 60 parts of bud wheat, 30 parts of rice, 1 part of hops, 4 parts of red bean, 10 parts of star anise extract, 3 parts of haw thorn extract, 4 parts of sweet ancient name for Chinese cabbage,
2 parts of pericarpium zanthoxyli, 7 parts of complex enzyme formulation, 0.1 part of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) 45 parts of illiciumverum is weighed, air-dries, crushed 80 meshes, be placed in round-bottomed flask, add according to solid-liquid mass ratio for 1:9
Enter distilled water, impregnate 10h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 50ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 55 DEG C, while samples boils being kept to extract；
3) after distilling, then 20min is extracted, 10 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution, put
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 35 portions of hawthorn, dry, crush, 80 meshes are crossed, by hawthorn powder
End is placed in 100ml triangular flask, ethanol solution is added with solid-liquid ratio 1:8, ultrasonic extraction 30min under the conditions of 35 DEG C to obtain the final product.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in 65 DEG C of baking oven
Middle baking 1.5h crushed 80 meshes, spare；
(2) it selects high-quality bud wheat and rice, crushing sieves with 100 mesh sieve, according to material-water ratio 1:8 and water one under conditions of 38 DEG C
It rises and brew kettle is added, be to slowly warm up to 45 DEG C after mixing evenly, keep the temperature 35min, be then warming up to 60 with the speed of 2 DEG C/min
DEG C, 30min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 30min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli be crushed into 80 meshes, are placed in pot, beyond being taken out after fragrance, with star anise extract and
Haw thorn extract is uniformly mixed together with the speed mechanical of 400r/min, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 15min, add 40% hops, continue boiling
40min adds remaining hops, continues boiling 50min, be cooled to room temperature, be then added together with mixed material and red bean powder
In fermentor, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 28 DEG C, ferment 21 days to get.
Embodiment 3:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 52 parts of bud wheat, 35 parts of rice, 0.9 part of hops, 6 parts of red bean, 5 parts of star anise extract, 4 parts of haw thorn extract, 3 parts of sweet ancient name for Chinese cabbage,
4 parts of pericarpium zanthoxyli, 5 parts of complex enzyme formulation, 0.2 part of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) 45 parts of illiciumverum is weighed, it is 1:7 according to solid-liquid mass ratio that air-dried, crushing, which is sieved with 100 mesh sieve, is placed in round-bottomed flask,
Distilled water is added, impregnates 10h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 50ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 60 DEG C, while samples boils being kept to extract；
3) after distilling, then 15min is extracted, 10 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution, put
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 35 portions of hawthorn, dry, crush, sieve with 100 mesh sieve, by hawthorn powder
End is placed in 100ml triangular flask, ethanol solution is added with solid-liquid ratio 1:5, ultrasonic extraction 30min under the conditions of 35 DEG C to obtain the final product.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in 65 DEG C of baking oven
Middle baking 0.5h, crushing sieves with 100 mesh sieve, spare；
(2) it selects high-quality bud wheat and rice, crushing sieves with 100 mesh sieve, according to material-water ratio 1:6 and water one under conditions of 38 DEG C
It rises and brew kettle is added, be to slowly warm up to 50 DEG C after mixing evenly, keep the temperature 35min, be then warming up to 60 with the speed of 2 DEG C/min
DEG C, 30min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 25min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli are crushed and are sieved with 100 mesh sieve, is placed in pot, beyond being taken out after fragrance, with star anise extract and
Haw thorn extract is uniformly mixed together with the speed mechanical of 400r/min, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 15min, add 40% hops, continue boiling
30min adds remaining hops, continues boiling 60min, be cooled to room temperature, be then added together with mixed material and red bean powder
In fermentor, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 28 DEG C, ferment 21 days to get.
Embodiment 4:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 55 parts of bud wheat, 38 parts of rice, 0.7 part of hops, 5 parts of red bean, 9 parts of star anise extract, 6 parts of haw thorn extract, 2 parts of sweet ancient name for Chinese cabbage,
3 parts of pericarpium zanthoxyli, 6 parts of complex enzyme formulation, 0.3 part of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) 35 parts of illiciumverum is weighed, air-dries, crushed 80 meshes, be placed in round-bottomed flask, add according to solid-liquid mass ratio for 1:9
Enter distilled water, impregnate 10h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 30ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 55 DEG C, while samples boils being kept to extract；
3) after distilling, then 20min is extracted, 15 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution, put
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 25 portions of hawthorn, dry, crush, 80 meshes are crossed, by hawthorn powder
End is placed in 100ml triangular flask, ethanol solution is added with solid-liquid ratio 1:5, ultrasonic extraction 30min under the conditions of 45 DEG C to obtain the final product.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in 65 DEG C of baking oven
Middle baking 0.5h, crushing sieves with 100 mesh sieve, spare；
(2) it selects high-quality bud wheat and rice, crushing sieves with 100 mesh sieve, according to material-water ratio 1:6 and water one under conditions of 38 DEG C
It rising and brew kettle is added, slowly 50 DEG C of heating, keeps the temperature 35min, is then warming up to 60 DEG C with the speed of 2 DEG C/min after mixing evenly,
30min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 25min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli are crushed and are sieved with 100 mesh sieve, is placed in pot, beyond being taken out after fragrance, with star anise extract and
Haw thorn extract is uniformly mixed together with the speed mechanical of 400r/min, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 15min, add 40% hops, continue boiling
30min adds remaining hops, continues boiling 60min, be cooled to room temperature, be then added together with mixed material and red bean powder
In fermentor, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 28 DEG C, ferment 21 days to get.
Embodiment 5:
A kind of spicy appetizing beer containing star anise extract, the constituent of the beer include that following parts by weight are former
Material: 53 parts of bud wheat, 37 parts of rice, 0.8 part of hops, 5 parts of red bean, 7 parts of star anise extract, 5 parts of haw thorn extract, 2 parts of sweet ancient name for Chinese cabbage,
4 parts of pericarpium zanthoxyli, 5 parts of complex enzyme formulation, 0.3 part of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) 40 parts of illiciumverum is weighed, air-dries, crushed 90 meshes, be placed in round-bottomed flask, add according to solid-liquid mass ratio for 1:8
Enter distilled water, impregnate 11h, several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 40ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 60 DEG C, while samples boils being kept to extract；
3) after distilling, then 15min is extracted, 10 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution, put
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 30 portions of hawthorn, dry, crush, 90 meshes are crossed, by hawthorn powder
End is placed in 100ml triangular flask, ethanol solution is added with solid-liquid ratio 1:6, ultrasonic extraction 25min under the conditions of 40 DEG C to obtain the final product.
A kind of preparation method of the spicy appetizing beer containing star anise extract, comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in 65 DEG C of baking oven
Middle baking 1h crushed 90 meshes, spare；
(2) high-quality bud wheat and rice are selected, crushed 90 meshes, according to material-water ratio 1:7 and water one under conditions of 39 DEG C
It rises and brew kettle is added, be to slowly warm up to 48 DEG C after mixing evenly, keep the temperature 32min, be then warming up to 60 with the speed of 2 DEG C/min
DEG C, 32min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 30min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli be crushed into 90 meshes, are placed in pot, beyond being taken out after fragrance, with star anise extract and
Haw thorn extract is uniformly mixed together with the speed mechanical of 360r/min, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 20min, add 40% hops, continue boiling
35min adds remaining hops, continues boiling 55min, be cooled to room temperature, be then added together with mixed material and red bean powder
In fermentor, complex enzyme formulation and brewer's yeast is added, control fermentation temperature is 25 DEG C, ferment 21 days to get.
Beer obtained by the present invention and beer in the market are compared into test, test its light transmittance after placing 12 months
And deteriorating time, the result is as follows:
Wherein, sensory evaluation scores are 50 volunteers, and the comprehensive score made, full marks are 100 points.
Above embodiments are only to illustrate the technical solution of type of the present invention, rather than its limitations；Although referring to aforementioned implementation
Type of the present invention is described in detail in example, those skilled in the art should understand that: it still can be to aforementioned each
Technical solution documented by embodiment is modified or equivalent replacement of some of the technical features；And these are modified
Or replacement, the spirit and scope for each embodiment technical solution of type of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of spicy appetizing beer containing star anise extract, which is characterized in that the constituent of the beer includes following weight
Measure number raw material: 50-60 parts of bud wheat, 30-40 parts of rice, 0.5-1 parts of hops, 4-7 parts of red bean, 4-10 parts of star anise extract,
3-7 parts of haw thorn extract, ancient name for Chinese cabbage 1-4 parts sweet, 2-6 parts of pericarpium zanthoxyli, 4-7 parts of complex enzyme formulation, 0.1-0.4 parts of brewer's yeast；
Wherein, the preparation method of star anise extract comprises the following steps:
1) it weighs 35-45 parts octagonal, air-dries, crushed 80-100 mesh, be placed in round-bottomed flask, be 1 according to solid-liquid mass ratio:
Distilled water is added in 7-9, impregnates 10-12h, and several beades are added, are placed in one end of Simultaneous distillation-extraction instrument, heating is boiled；
2) when boiling has withdrawing fluid to occur, it is anhydrous that 30-50ml is added in the other end solvent bottle of distillation extraction instrument at the same time
Ether, heating water bath under conditions of 55-60 DEG C, while samples boils being kept to extract；
3) after distilling, then certain time is extracted, 10-15 parts of anhydrous sodium sulfates is added into gained volatile oil diethyl ether solution,
It is placed in refrigerated overnight in refrigerator；
Wherein, haw thorn extract the preparation method comprises the following steps: weigh 25-35 portions of hawthorn, dry, crush, 80-100 mesh is crossed, by hawthorn
Powder is placed in 100ml triangular flask, and ethanol solution, ultrasonic extraction 20- under the conditions of 35-45 DEG C is added with solid-liquid ratio 1:5-8
30min to obtain the final product.
2. the spicy appetizing beer according to claim 1 containing star anise extract, which is characterized in that the composition of the beer
Ingredient includes following parts by weight raw material: 52-55 parts of bud wheat, 35-38 parts of rice, 0.7-0.9 parts of hops, 5-6 parts of red bean, eight
5-9 parts of horn extraction, 4-6 parts of haw thorn extract, ancient name for Chinese cabbage 2-3 parts sweet, 3-4 parts of pericarpium zanthoxyli, 5-6 parts of complex enzyme formulation, brewer's yeast
0.2-0.3 parts.
3. the spicy appetizing beer according to claim 1 containing star anise extract, which is characterized in that the composition of the beer
Ingredient includes following parts by weight raw material: 53 parts of bud wheat, 37 parts of rice, 0.8 part of hops, 5 parts of red bean, 7 parts of star anise extract,
5 parts of haw thorn extract, 2 parts of sweet ancient name for Chinese cabbage, 4 parts of pericarpium zanthoxyli, 5 parts of complex enzyme formulation, 0.3 part of brewer's yeast.
4. the spicy appetizing beer according to claim 1 containing star anise extract, which is characterized in that in the step 3)
Extraction time is 15-20min.
5. the spicy appetizing beer according to claim 1 containing star anise extract, which is characterized in that the complex enzyme system
Agent is the combination of one or both of protease, glucose oxidase, amylase, laccase, 1,4 beta-glucanase.
6. -5 any spicy appetizing beer containing star anise extract according to claim 1, which is characterized in that the beer
The preparation method of wine comprises the following steps:
(1) the high-quality red bean that uniform in size, full grains, maturity are consistent, damage by worms without mildew is selected, in the baking oven of certain temperature
Middle baking 0.5-1.5h crushed 80-100 mesh, spare；
(2) high-quality bud wheat and rice are selected, crushed 80-100 mesh, under conditions of 38-40 DEG C according to certain material-water ratio with
Brew kettle is added in water together, is to slowly warm up to 45-50 DEG C after mixing evenly, 30-35min is kept the temperature, then with the speed of 2 DEG C/min
60 DEG C are warming up to, 30-35min is kept the temperature, is then warming up to 70 DEG C with the speed of 2 DEG C/min, 25-30min is kept the temperature, obtains saccharified liquid；
(3) sweet ancient name for Chinese cabbage and pericarpium zanthoxyli be crushed into 80-100 mesh, are placed in pot, beyond being taken out after fragrance, with star anise extract and
Mechanical stirring is uniformly mixed haw thorn extract together, obtains mixed material；
(4) saccharified liquid is boiled, adds 10% hops, continue boiling 15-20min, add 40% hops, continue boiling
30-40min adds remaining hops, continues boiling 50-60min, is cooled to room temperature, then with mixed material and red bean powder one
Rise in addition fermentor, complex enzyme formulation and brewer's yeast be added, control fermentation temperature is 25-28 DEG C, ferment 21 days to get.
7. the preparation method of the spicy appetizing beer according to claim 6 containing star anise extract, which is characterized in that institute
Stating oven temperature in step (1) is 65-70 DEG C.
8. the preparation method of the spicy appetizing beer according to claim 6 containing star anise extract, which is characterized in that institute
Stating material-water ratio in step (2) is 1:6-8.
9. the preparation method of the spicy appetizing beer according to claim 6 containing star anise extract, which is characterized in that institute
Stating mechanical separator speed in step (3) is 350-400r/min.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6455171A (en) * | 1987-08-25 | 1989-03-02 | Ajinomoto Kk | Beer having improved taste |
| CN1138348A (en) * | 1994-01-28 | 1996-12-18 | 诺沃挪第克公司 | Laccase and beer storage |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
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2018
- 2018-12-11 CN CN201811512591.5A patent/CN109370819A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6455171A (en) * | 1987-08-25 | 1989-03-02 | Ajinomoto Kk | Beer having improved taste |
| CN1138348A (en) * | 1994-01-28 | 1996-12-18 | 诺沃挪第克公司 | Laccase and beer storage |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
| CN104109591A (en) * | 2014-05-23 | 2014-10-22 | 刘凯 | Chinese magnoliavine fruit beer brewing method |
| CN107384660A (en) * | 2017-08-10 | 2017-11-24 | 安徽钰丰电子科技有限公司 | A kind of brewage process of cortex acanthopanacis health-preserving beer |
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| 刘捷等: "啤酒胶体稳定性及稳定助剂的研究进展", 《中国酿造》 * |
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