CN109439477A - A kind of numb beer of fire and preparation method thereof - Google Patents
A kind of numb beer of fire and preparation method thereof Download PDFInfo
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- CN109439477A CN109439477A CN201810957034.8A CN201810957034A CN109439477A CN 109439477 A CN109439477 A CN 109439477A CN 201810957034 A CN201810957034 A CN 201810957034A CN 109439477 A CN109439477 A CN 109439477A
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- fire
- numb
- fermentation
- temperature
- yeast
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- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- 239000002478 γ-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to wine-making technology technologies, and in particular to a kind of numb beer of fire and preparation method thereof.The present invention chooses fructus cannabis 20-30 parts, and fire 15-20 parts of seed liquid of fiber crops is mixed with 100 parts of wheat juice, and addition yeast carries out fermentation and is made；The fructus cannabis is successively peeled, is sieved, being rinsed, hot-water soak, mashing, cooling down refined filtration processing；The numb seed of fire is that the numb seed of fire beats powder after being baked, and fiery numb seed powder is uniformly mixed gained with water；The wheat juice is that brew kettle saccharification is immersed after malt crushes, rice puts into adjunce copper after crushing and is gelatinized, dextrin after the completion of gelatinization is added in brew kettle and malt is the same as saccharification, after the completion of being saccharified, saccharified liquid is filtered, filtered saccharified liquid enters boiling pot and boils, and the ingredient proportion of malt and rice is 9:5.The present invention inhibits harmful bacteria by saponins, the alkaloids in fiery fiber crops, can effectively prevent the rancid problem in beer fermentation technique, and does not have any influence to saccharomycete.
Description
Technical field
The invention belongs to wine-making technology technologies, and in particular to a kind of numb beer of fire and preparation method thereof.
Background technique
Fiery fiber crops also known as cold fiber crops, hemp, hemp, Chinese fiber crops etc., are Moraceae Cannabis.Fiery fiber crops seed include the numb kernel of simple grain fire and its
Shell, fructus cannabis are tightly surrounded by shell, and fructus cannabis outer layer has one layer of kind thin skin film, and color is dark green.Fiery fiber crops seed shape is whole
In oval, top point, surface is smooth.Fiery fiber crops seed color of shell has grey, brown or has reticulation patterns, and main component is fine
Dimension element.In the world, there are China, India, Russia, Germany, Japan etc. in the country of main plantation fire fiber crops at present；In China fire fiber crops
There are Guangxi, Yunnan, Gansu, Anhui, Shaanxi, Shanxi, Inner Mongol, Heilungkiang etc. in main plantation province.Table 1 is China major production areas
Grease, protein, starch and the content of reducing sugar of fiery fiber crops seed benevolence.2000, " the dry mature fruit fructus cannabis of cannabis plant "
Pharmacopeia is included in by the Pharmacopoeia of the People's Republic of China.In September, 2008, China publication " about further specification health food
The notice of raw material " in regulation fructus cannabis be a kind of integration of drinking and medicinal herbs raw material.
Table 1
Fiery fiber crops are 1-3 meters high, and branch has longitudinal furrow slot, dense canescence patch volt hair.Leaf palmate is totally cleaved, and sliver lanceolar or threadiness are draped over one's shoulders
Aciculiform, 7-15 centimetres long, middle sliver longest are 0.5-2 centimetres wide；Stipule is linear.Male inflorescence is up to 25 centimetres；Flower yellow green, flower
Medicine oblong；Small anthocaulus is about 2-4 millimeters；Female flower green；Slightly by small Mao；Ovary is subsphaeroidal, and outside is wrapped in bract.Achene is place
It deposits yellowish-brown bract to be wrapped, pericarp heavily fortified point is crisp, and surface has fine-structure mesh line.The month at florescence 5-6, fruiting period are July.
Fat content is abundant in fiery fiber crops seed, the summary with the numb plant plantation weather conditions that catch fire, time and the difference in area
It is different.Fiery sesame oil is a kind of translucent oily liquids of yellow green, the faint scent for having the numb seed of fire special.In the rouge of fiery sesame oil
In fat acid composition, saturated fatty acid content is about 10%, and unsaturated fatty acid content is up to nearly 90%, wherein polyunsaturated fat
Acid content is 70-80%.Two kinds of how unsaturated essential fatty acids, linoleic acid (LA, 18:2n-6) and alpha-linolenic acid (ALA, 18:
Content 3n-3) is usually 50-70% and 15-25%.Both polyunsaturated fatty acids have anti-inflammatory, antithrombus formation,
The effects of anti-arrhythmia and reducing blood lipid.The ratio of n-6 and n-3 fatty acid is about 3:1 in fiery sesame oil, and this proportional balancing method exists
Be in common vegetable oil it is unique, it is the most beneficial to human health.Tocopherol and chlorophyll is compared with horn of plenty in fiery sesame oil,
The wherein content highest of Gamma-Tocopherol, there is extremely strong antioxidation in grease.Fiery sesame oil is widely used in baking and cook
Among, it is the important source material of cheese, mayonnaise, margarine, cake, dessert etc..
Effective component has significant effect on biocidal property, inoxidizability and sun-screening function in fiery fiber crops.Tian Aiying is large
Fiery sesame slices Study of Antioxidation is had studied in detail in scholar's paper, wherein when polysaccharide concentration reaches 1mg/mL, to hydroxyl free
The removal rate of base reaches maximum value.It is sweet it is bright et al. find to contain certain uvioresistant effect in fiery nettle extract, fire fiber crops sample
It is extracted using ethyl alcohol, correlative factor can generate different extraction effects, when Extracting temperature and time are respectively 50 DEG C and 1h
When, for fire fiber crops powder when mass fraction reaches 15% in ethanol, extraction process is best.Liu Jian et al. is to fiery numb extracting solution biocidal property
It can be carried out detailed analysis, and done the corresponding test for influencing bacteriostasis property, experiments have shown that its extracting solution bacteriostasis property is with temperature
The raising of degree and reduce, but its pH value increase when, bacteriostasis property enhancing, it is antibacterial to have no effect on its for other ions in extracting solution
Effect.
In view of containing toxic component tetrahydrocannabinol in fiery numb plant and the numb seed of fire, in order to guarantee fiery numb byproduct and phase
The safety of food is closed, many countries and regions are made in terms of the detection residue limits of tetrahydrocannabinol in fiery numb seed processed food
Relevant criterion is determined.European Union and Canada allow to plant the lower fire fiber crops of tetrahydrocannabinol content, if tetrahydro in fire fiber crops dry matter
Hemp phenol content is higher than 0.3%, then the kind fire fiber crops are identified as medicinal drugs fire fiber crops；And tetrahydrocannabinol content is lower than
0.3% fiery fiber crops are identified as agriculture fire fiber crops, can carry out legal plantation.For prevent interindividual variation or with it is other not
With the interaction of drug, German federal risk assessment association suggests that the intake of daily tetrahydrocannabinol should be lower than 1-2 μ g/
Kg weight, while providing that tetrahydrocannabinol highest content is 5 μ g/kg in beverage, other numb food of fire are 150 μ g/kg；Europe
The food safety committee provides that the tetrahydrocannabinol content in fiery numb seed extract has to be lower than 10mg/kg；It is Australian and new
Tetrahydrocannabinol content in the western numb seed extract of orchid food standard theorem states fire (not including fiery sesame oil extract) must be low
0.2mg/kg is had to be lower than in 5mg/kg, hemp seed beverage.In fiery sesame oil in terms of tetrahydrocannabinol content, in external fire sesame oil
The content of tetrahydrocannabinol is generally 47mg/kg；The highest standard limitation of tetrahydrocannabinol is 50mg/ in Switzerland, fiery sesame oil
kg；The content of tetrahydrocannabinol is respectively in 20mg/kg and 10mg/kg or less in Germany and Canada's regulation food.Country, China
The standardized management committee not yet formulates relevant criterion to fiery sesame oil, and in Guangxi Zhuang Autonomous Region provincial standard DBS45/010-
In 2014 " food safety provincial standards-fire sesame oil ", the highest content of tetrahydrocannabinol in fiery sesame oil is not defined.
Heilongjiang Prov. Academy of Sciences is by introducing a fine variety, the tame and docile kind of fiery numb kind cultivated without toxic components such as tetrahydrocannabinol.
Chinese fiber crops kind situation list
Chemical component there are many containing in this kind fructus cannabis, such as saponins, flavonoids, alkaloids and some nitrogenous functions
Group, these substances make fiery fiber crops have very strong inhibiting effect to staphylococcus aureus, bacillus coli etc..Meanwhile fire
Numb seed has grease abundant, protein, carbohydrate, mineral element, vitamin and unsaturated fatty acid needed by human
Nutritional ingredients such as (linoleic acid, alpha-linolenic acid, gamma-Linolenic acids) can delay aging, prevent cardiovascular disease, promote brain hair
It educates, anti-inflammatory and anticancer, reduces blood viscosity, remove intracorporal superabundant fats, the vigor for keeping heart and human thinking agility, protect
It holds the unobstructed health of alimentary canal, improve and promote prostate.
In addition, in the mainly soluble pectin that fiery numb fast-growth period is formed, content accounts for about fiery numb bast fiber
15% or more.With the evolution of plant growing cycle, there are some pectin to become insoluble pectin, part in remaining pectin
It is converted into lignin, hemicellulose and cellulose.Carboxyl and hydroxyl in pectin containing free state, the fruit between fiber finer cell wall
Glue relies on physical bond, chemical bonds or the hydrogen bond action of carboxyl and hydroxyl in the case where no gap hinders, and mutually interconnects
It connects, to form complicated pectin body.Being present in cell wall and intercellular pectin can readily remove, and the fruit between single fiber
Glue is not easy to remove.
Summary of the invention
The purpose of the present invention is to provide the numb beer of fire that one kind can effectively inhibit varied bacteria growing.The purpose of the present invention is also
It is to provide a kind of production method of numb beer of fire.
The object of the present invention is achieved like this:
A kind of numb beer of fire chooses fructus cannabis 20-30 parts, and fire 15-20 parts of seed liquid of fiber crops is mixed with 100 parts of wheat juice, is added
Yeast carries out fermentation and is made；
The fructus cannabis is successively peeled, is sieved, being rinsed, hot-water soak, mashing, cooling down refined filtration processing；
The numb seed of fire is that the numb seed of fire beats powder after being baked, and fiery numb seed powder is uniformly mixed gained with water；
The wheat juice is that brew kettle saccharification is immersed after malt crushes, and rice puts into adjunce copper after crushing and is gelatinized,
Dextrin after the completion of gelatinization is added in brew kettle and malt is with being saccharified, after the completion of being saccharified, saccharified liquid is filtered, after filtering
Saccharified liquid enter boiling pot and boil, the ingredient proportion of malt and rice is 9:5.
The method of the gelatinization are as follows: gelatinization pot temperature control keeps the temperature 30min at 52 DEG C, with 1 DEG C of speed per minute heating
To 60 DEG C of heat preservation 20min, 30min-60min is boiled；Material water ratio 30%；Lactic acid, high temperature resistant starch are dosed in gelatinization process
Enzyme.
The method of the saccharification are as follows: raw material inlet temperature is controlled at 26-28 DEG C, keeps the temperature 30-60min, temperature is with per minute
1 DEG C of speed steps up 32-33 DEG C of heat preservation 1h-2h, 56-58 DEG C of heat preservation 1h, rises to 65 DEG C or more heat preservation 50min or more, directly
It is qualified to detect to Iod R.
The technological parameter of the fermentation are as follows: cold wheat juice pH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL, yeast exist
First wheat juice is into being added before tank, canful yeast number 10-15 × 10/mL, venting bottom cold sludge and dead before adding
Yeast, the yeast of addition require the death rate < 3% of yeast, and algebra is 0-5 generation；The control of yeast maximum concentration exists in fermentation process:
Concentration is less than 90/ml；11-12 DEG C of main fermentation temperature；2-5.5 DEG C of cooling water；；Fermentation finishing temperature: 8-12 DEG C；When main fermentation
Between be 12-15 days；PH value when main fermentation ends is 4.0-5.0.
A kind of production method of the numb beer of fire, includes the following steps:
(1) fructus cannabis 20-30 parts is chosen, successively peeled, sieved, rinsed, hot-water soak, mashing, cooled down at refined filtration
Reason；
(2) fiery numb seed is beaten into after being baked powder, fiery numb seed powder and water is uniformly mixed to get fiery numb 15-20 parts of seed liquid；
(3) brew kettle saccharification is immersed after crushing malt, rice enters in adjunce copper after crushing to be gelatinized, and will be gelatinized
Dextrin after is added in brew kettle and malt is with being saccharified, and after the completion of being saccharified, saccharified liquid is filtered, filtered saccharified liquid
It enters boiling pot to boil, the ingredient proportion of malt and rice is 9:5, and brewer's wort is made；
(4) it will be mixed by step (1) and step (2) treated fructus cannabis, the numb seed powder of fire with 100 parts of wheat juice, addition
Yeast carries out fermentation and fiery numb beer is made.
The method of the gelatinization are as follows: gelatinization pot temperature control keeps the temperature 30min at 52 DEG C, with 1 DEG C of speed per minute heating
To 60 DEG C of heat preservation 20min, 30min-60min is boiled；Material water ratio 30%；Lactic acid, high temperature resistant starch are dosed in gelatinization process
Enzyme.The method of the saccharification are as follows: raw material inlet temperature is controlled at 26-28 DEG C, keeps the temperature 30-60min, temperature is with 1 DEG C per minute
Speed steps up 32-33 DEG C of heat preservation 1h-2h, 56-58 DEG C of heat preservation 1h, rises to 65 DEG C or more heat preservation 50min or more, until iodine
Reaction detection is qualified.The technological parameter of the fermentation are as follows: cold wheat juice pH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL,
Yeast in first wheat juice into being added before tank, canful yeast number 10-15 × 10/mL, venting bottom cooling solidification before adding
Object and dead yeast, the yeast of addition require the death rate < 3% of yeast, and algebra is 0-5 generation；Yeast maximum concentration in fermentation process
Control exists: concentration is less than 90/ml；11-12 DEG C of main fermentation temperature；2-5.5 DEG C of cooling water；；Fermentation finishing temperature: 8-12 DEG C；
The main fermentation time is 12-15 days；PH value when main fermentation ends is 4.0-5.0.
The beneficial effects of the present invention are: it is difficult to control for fermentation miscellaneous bacteria in beer fermentation process, the shadow of process environments
It rings the problems such as easily increasing harmful bacteria, the present invention is by saponins, alkaloids and the nitrogenous functional group in fire fiber crops to nocuousness
Bacterium is inhibited, and can effectively prevent the rancid problem in beer fermentation technique, and does not have any influence to saccharomycete.Due to brewing
During joined the numb seed of fire being baked, it is fragrant to impart the light herbal medicine of beer, and there is protein, mineral element, dimension
The ingredient beneficial to human body such as raw element and alpha-linolenic acid, gamma-Linolenic acid, though the color of beer is more preferable, and have nutrition,
The characteristics of healthcare function.
Detailed description of the invention
Fig. 1 is the preparation technology figure of the numb beer of present invention fire.
Fig. 2 is the time of low temperature drying and the relational graph of drying temperature.
Fig. 3 is the wind speed of air blower and the relational graph of drying temperature.
Fig. 4 is 40 hours drying time different temperatures protein storage schematic diagrames.
Fig. 5 is the schematic diagram that temperature is 37 degrees Celsius of different time protein contents.
Specific embodiment
The present invention is described further with reference to the accompanying drawing.
As shown in Figure 1, the invention discloses a kind of production method of numb beer of fire, the steps include: using changing by gene
The numb seed of the fire being baked is beaten powder by good breeding, the fructus cannabis without tetrahydrocannabinol, selected, flushing, hot-water soak, mashing
After be dissolved in water.Malt enters brew kettle after crushing and is saccharified, and rice enters in adjunce copper after crushing to be gelatinized, by the paste after the completion of gelatinization
Change liquid is added in brew kettle and malt is saccharified jointly, after the completion of being saccharified, saccharified liquid is filtered, filtered saccharified liquid enters
Boiling pot boils, and hops, carragheen, nutritive salt are added in boiling part；The numb seed powder of fructus cannabis after mashing, the fire for being dissolved in water adds
Enter in cooling wheat juice, yeast fermentation is added.Due to it is in fructus cannabis, joined the numb seed of fire being baked during brewing,
It is fragrant to impart the dense herbal medicine of beer, and the chemical components such as nitrogen-containing functional group in fructus cannabis can effective harmful bacteria in beer always
Growth, reduce beer fermentation process in generate it is rancid.
Embodiment 1
A kind of production method of the numb beer of fire, its step are as follows:
The processing of fructus cannabis: step is followed successively by decortication, selects, rinses, hot-water soak, mashing, cooling refined filtration.
The processing of fiery fiber crops seed: fire fiber crops seed beats powder after being baked, and uniformly mixes with water.
The preparation of wheat juice: malt immerses brew kettle saccharification after crushing, and rice enters in adjunce copper after crushing to be gelatinized, will
Dextrin after the completion of gelatinization is added in brew kettle and malt is with being saccharified, and after the completion of being saccharified, saccharified liquid is filtered, filtered
Saccharified liquid enters boiling pot and boils, and the ingredient proportion of malt and rice is 9:5.
The process conditions of the gelatinization process are: temperature controls 52 DEG C of heat preservation 30min, and 60 DEG C of heat preservation 20min boil
30min-60min；Material water ratio 30%；Dose lactic acid, fire resistant alpha-diastase etc..
The process conditions of the saccharifying are: inlet temperature controls 26-28 DEG C, keeps the temperature 30-60min, and temperature gradually mentions
32-33 DEG C of heat preservation 1h-2h, 56-58 DEG C of heat preservation 1h are risen, 65 DEG C or more heat preservation 2h or more are risen to.Material water ratio is 30%.It fills out
Add dextranase, lactic acid etc..
The process conditions of the boiling part are: addition hops, carragheen, nutritive salt, hops are added several times, when boiling
Between control in 2h or so.
In wheat juice fructus cannabis and the numb seed liquid addition cooling of fire after mashing, yeast fermentation is added.Zymotechnique ginseng
Number are as follows: cold wheat juice pH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL, yeast addition: yeast add first wheat juice into
It is carried out before tank, canful yeast number 10-15 × 10/mL, venting bottom cold sludge and dead yeast, the yeast of addition are wanted before adding
Ask: the death rate < 3% of yeast, in algebra 0-5 generation, appearance exquisiteness is pure white, and feel is without glutinous soapy feeling, and magazine content is low, free from extraneous odour；Hair
Yeast maximum concentration during ferment: concentration < 9 × 10/ml；11-12 DEG C of main fermentation temperature；2-5.5 DEG C of cooling water；；Fermentation is eventually
Temperature: 8-12 DEG C；
The main fermentation time: 12-15 days；PH value when main fermentation ends: 4.0-5.0.
Since the effective components such as nitrogen-containing functional group are held into fructus cannabis, effectively inhibit the beer rancid during the fermentation
Generation, the numb seed of fire being baked is added, so that beer is imparted the light herbal medicine of beer fragrant, and have protein, mineral element,
The ingredient beneficial to human body such as vitamin and alpha-linolenic acid, gamma-Linolenic acid even if the color of beer is more preferable, and has battalion
Support, healthcare function the characteristics of.
Embodiment 2
A kind of production method of the numb beer of fire, processing step are as follows:
(1) processing of fructus cannabis: choose fructus cannabis 20-30 parts, step be followed successively by decortication, select, rinse, hot-water soak,
Mashing, cooling refined filtration.
(2) processing of the numb seed of fire: choosing numb 15-20 parts of the seed of fire, and fire fiber crops seed is beaten powder after being baked, uniformly mixed with water.
(3) preparation of wheat juice: malt immerses brew kettle saccharification after crushing, and rice enters in adjunce copper after crushing to be pasted
Change, the dextrin after the completion of gelatinization is added in brew kettle and malt is with being saccharified, after the completion of being saccharified, saccharified liquid is filtered, mistake
Saccharified liquid after filter enters boiling pot and boils, and the ingredient proportion of malt and rice is 9:5.
(4) it ferments: treated fructus cannabis and the numb seed liquid of fire being mixed with cooling wheat juice, addition yeast is sent out
Ferment.
Material water ratio is 30% in gelatinization and saccharifying.
The gelatinization process temperature controls 52 DEG C of heat preservation 30min, is warming up to 60 DEG C of heat preservations with 1 DEG C of speed per minute
20min boils 30min-60min.
The inlet temperature of saccharification controls 26-28 DEG C, keeps the temperature 30-60min, and temperature is stepped up with 1 DEG C of speed per minute
32-33 DEG C of heat preservation 1h-2h, 56-58 DEG C of heat preservation 1h, rise to 65 DEG C or more heat preservation 50min or more, until Iod R detection is qualified.
Fermentation parameter are as follows: cold wheat juice pH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL, yeast addition: ferment
Mother adds first wheat juice into carrying out before tank, canful yeast number 10-15 × 10/mL, before adding venting bottom cold sludge and
Dead yeast, the yeast requirement of addition: the death rate < 3% of yeast, in algebra 0-5 generation, appearance exquisiteness is pure white, and feel is miscellaneous without glutinous soapy feeling
Will content is low, free from extraneous odour；Yeast maximum concentration in fermentation process: concentration < 9 × 10/ml；11-12 DEG C of main fermentation temperature；It is cooling
2-5.5 DEG C of water；；Fermentation finishing temperature: 8-12 DEG C；The main fermentation time: 12-15 days；PH value when main fermentation ends: 4.0-5.0.
Embodiment 3
A kind of numb beer of fire selects fructus cannabis, is rinsed, being removed the peel, hot-water soak, adding the processes such as water mashing, preparation
Obtain fructus cannabis slurries；Fiery numb seed is baked, powder is beaten, is dissolved in water.Weigh rice 80kg, after crushing be added 240kg water into
Row gelatinization, when gelatinization, are added a small amount of lactic acid, high temperature resistant enzyme and edible plaster powder, and gelatinization point is 52 DEG C of heat preservation 30min, and 60 DEG C
20min is kept the temperature, 60min is boiled.60kg malt is weighed, Portugal is added in the rice mixing after 180kg water, and gelatinization are added after crushing
Dextranase, lactic acid, edible plaster powder, are saccharified, and saccharification temperature is 28 DEG C of heat preservation 30min, and 33 DEG C of heat preservation 60min, 56 DEG C are protected
Warm 60min, 65 DEG C of heat preservation 2h.Hops, carragheen, nutritive salt are added, hops are added three times, and boil 2h.After cooling, ferment is adjusted
Mother is fermented, fermentation parameter are as follows: cold wheat juice pH value 5, cold wheat juice dissolved oxygen content 10mg/L, yeast addition: yeast adds
First wheat juice is added in into carrying out before tank, 1.5 × 10/mL of canful yeast number, venting bottom coagulum and dead ferment before adding
Mother, the yeast requirement of addition: the yeast death rate < 3%, in algebra 0-5 generation, appearance exquisiteness is pure white, and feel contains without glutinous soapy feeling, magazine
Measure low, free from extraneous odour；Yeast maximum concentration in fermentation process: 7 × 10/ml；10 DEG C of main fermentation temperature；Cooling water temperature: 2 DEG C；
12 DEG C of finishing temperature of fermentation；12 days between main fermentation；PH value 4.2 when main fermentation ends.
Embodiment 4
It is similar to above embodiments, difference be it is described get fire after 20-30 parts of edestan, made as follows
It is standby: the fructus cannabis obtained after fructus cannabis removal impurity and decortication being dissipated and is paved into fructus cannabis material bed, in 25.4 DEG C of -37.05 DEG C of progress
Low temperature drying, drying time are 40-60 hours, make fructus cannabis moisture content≤5%；It will carry out squeezing after fructus cannabis coarse crushing swollen
Change, obtains fructus cannabis fermentation material using milling and carrying out deodorizing process.The wherein pass of the time of low temperature drying and drying temperature
System are as follows:
T=-0.0021t2-0.371t+55.25 60h≥t≥40h；As shown in Figure 2；
Wherein t represents the time, T represents drying temperature, and the fructus cannabis material bed thickness is less than or equal to 2cm, fructus cannabis material bed
Air blower is arranged in surface；Wind speed≤3m/s.
Wherein the wind speed of air blower and the relationship of drying temperature are
37.05 DEG C >=T >=25.4 DEG C S=0.04T+0.04575；As shown in Figure 3；
By examining fructus cannabis under drying relationship herein that can make fiery fiber crops under the premise of utmostly keeping nutriment
Benevolence loses moisture, has both guaranteed temperature in the rotten temperature of fructus cannabis of setting out hereinafter, maximum time dries wherein as far as possible simultaneously
Moisture.It is the schematic diagram of the different drying temperature protein contents at 40 hours as shown in Figure 4, abscissa unit degree Celsius is indulged
Coordinate is percentage composition shared by protein.Fig. 5 is the schematic diagram that temperature is 37 degrees Celsius of different time protein contents.Horizontal seat
Mark unit is hour, and ordinate is percentage composition shared by protein.
By a series of experiment and data analysis, it has been found that when drying temperature is at 37 DEG C, drying time about 40 is small
Constantly drying effect is best, i.e., the structure inside fructus cannabis does not change substantially and drying time is most short.
Furthermore the magma that Solanaceae fruit is ground is added during the fermentation and is stirred, by the way that Solanaceae fruit is added
Magma can make poisonous fungus alkali content and content of choline decline in fructus cannabis, can be further ensured that the food safety of fructus cannabis,
Since being held into for the effective components such as nitrogen-containing functional group also effectively inhibits Solanaceae fruit bring miscellaneous bacteria fermenting in fructus cannabis
Breeding in journey, has been effectively ensured fermented quality.
The magma that Solanaceae fruit is ground is after volume ratio 1:0.5 is watered stirring after Solanaceae fruit to be carried out to physical grinding
It obtains.It is the mouthfeel and the optimal mixed proportion of taste by foretasting after being watered.The additive amount of Solanaceae fruit makes fiery fiber crops
Poisonous fungus alkali content≤0.02mg/kg in edible raw material, content of choline≤10mg/kg.At least selection of the Solanaceae fruit is peppery
One of green pepper, tomato, eggplant, fructus lycii, franchet groundcherry persistent calyx or fruit, black nightshade, potato, cape gooseberry.
Embodiment 5
Identical as above embodiments, difference is, the numb seed of fire is replaced with fiery sesame oil；The preparation process of fiery sesame oil
Include:
Fiery fiber crops seed pretreatment:
Microwave Pretreatment: the numb seed of fire after weighing 250g removal of impurities every time is placed in microwave equipment, dehumidifies, works as microwave
When power is 1000W, the microwave time is respectively 9,12,15,18,21min；When the microwave time is 15min, microwave power is respectively
400,700,1000,1300,1600W.The numb seed of fire after Microwave Pretreatment is taken out, is cooled to room temperature.
Infrared preprocessing: the numb seed of fire after each Microwave Pretreatment is put in 20 mesh iron wire screen frames, medium and short-wave infrared drying
The temperature of case is set as 140 DEG C, opens drying box inner fan, when being preheating to this temperature, by the iron wire screen frame equipped with the numb seed of fire
It is put into drying box and is heated, heating time 60min.After infrared preprocessing, fiery numb seed is taken out, is cooled to room temperature.
Forced air drying pretreatment: the numb seed of fire after each infrared preprocessing is in 20 mesh iron wire screen frames.Electric heating forced air drying
The temperature of case is set as 140 DEG C, opens drying box inner fan, when being preheating to this temperature, by the iron wire screen frame equipped with the numb seed of fire
It is put into drying box and is heated, heating time 60min.After forced air drying pretreatment, fiery numb seed is taken out, room is cooled to
Temperature.
Fiery sesame oil is produced:
Weigh phase homogenous quantities every time is packed into Hydraulic oil press after in cloth bag, cloth bag is sealed by the numb seed of pretreated fire
It in machine material cylinder, is squeezed under the pressure of 30MPa, each pressing temperature and squeezing time keep identical.Then collect fire fiber crops
Oil, and will slightly be extracted oil with 4500rpm rate and be centrifuged 10min, remove solid impurity therein.Finally, by squeezing hair after purification
Oily nitrogen charging is placed on preservation 10h in -20 DEG C of refrigerators and obtains fiery sesame oil.
Fiery sesame oil by above method preparation can effectively remove the pectin in fiery numb seed compared to fiery numb seed, make beer
The less fermentation process moderate heat fiber crops seed effective component dissolution of residue after wine fermentation more thoroughly, improve the fermentation effect of beer
Rate.
Embodiment 6
Identical as above embodiments, difference is, when fermentation is additionally added mulberries polysaccharide solution, the mulberries polysaccharide solution
Preparation method includes the following:
By fresh mulberries broken juice, mulberry juice and mulberries slag are mixed after juicing, and is ultrasonically treated, obtain mixing mulberries
Juice, ultrasound filter off insoluble matter after the completion, the mulberry juice after obtaining ultrasound, and in the sulfurous acid for wherein adding 60-80ppm, obtain
To pretreated mulberry juice；Pasteur's acetobacter is accessed in pretreated mulberry juice, aerobic fermentation 12-36h obtains acetobacter hair
The mulberry juice of ferment；By the mulberry juice sterilizing of acetobacter fermentation, destroy the enzyme treatment, pectase is added；Glucose is added, it is mixed to obtain mulberries
Close juice；The yeast starter liquid of activation is seeded to mulberries mixed juice, adjusts pH value to 4.0-4.5；And tea polyphenols and seaweed are added
Sour sodium is uniformly mixed and obtains mulberries solution；By mulberries solution at 21-23 DEG C main fermentation 7-9d, and obtain fermentation mulberries solution；
Fermentation mulberries solution is placed in 17-19 DEG C of temperature, the residual sugar amount for continuing to ferment into fermentation liquid is less than or equal to 6g/L, sends out after obtaining
Ferment mulberries solution；Chitosan will be added in post-fermentation mulberries solution, is placed at 8-10 DEG C and stands 25-30d, then clarified
Processing, sterilizing；14-18d is stored under conditions of 0-4 DEG C being placed in post-fermentation mulberries solution after sterilizing, obtains mulberries polysaccharide
Solution.The condition of ultrasonic treatment are as follows: handle 30-60min in the ultrasound of 200-300w.The inoculum concentration of Pasteur's acetobacter is
5-12‰.The additive amount of the pectase is 80-100mg/L.The inoculum concentration of the yeast starter liquid is 5-10%, guarantees mulberries
Number of viable in mixed juice is between 3.0 × 106-4.2 × 106/mL.The additive amount of the tea polyphenols are as follows: 0.5-0.6%
(m/V), the additive amount of the sodium alginate is 0.2-0.3% (m/V).The additive amount of the chitosan are as follows: 0.3-1.9% (m/
V).The additive amount of the glucose are as follows: 2.6-2.8% (m/V).The clarifying treatment is specifically added in post-fermentation solution clear
Clear agent, the clarifying agent are to be mixed by gelatin and chitosan according to mass ratio 2:1.
Pectase is added into broken mulberries makes pectin degrading C6H10O7, destroys the tackness of pectin, thus
Improve mulberry juice microorganism utilization rate during the fermentation；The tea polyphenols of addition have stronger antioxidation, to Portugal
Grape coccus, Escherichia coli etc. have inhibiting effect, and the mulberries polysaccharide that the invention is rich in is anti-oxidant, antifatigue, hypoglycemic and immune
Adjust etc. plays a significant role, therefore the mulberry fruit wine beverage health effect is rather good, and furthermore its safe preparation process is pollution-free,
Preparation process is simple and reliable.
In addition, also at least joined one of cyanidin extract and garlic extract in fire fiber crops seed powder.
The blueberry anthocyanin extract is manufactured by the following method:
A, blueberries are smashed, it is water-soluble to be incorporated as the ethyl alcohol that its 4~4.5 times concentration is 80%~90% for example in mass ratio
Liquid extracts 3 times with the ultrasonic wave of 180W~260W when temperature is 50~60 DEG C, extract every time 60~80min when
Between, extracting solution A is obtained after filtering；
B, blueberry red autumnal leaves are smashed, example is incorporated as the ethanol water that its 10~45 times concentration is 80%~90% in mass ratio
Solution extracts 3 times with the ultrasonic wave of 180W~260W when temperature is 50~60 DEG C, extract every time 60~80min when
Between, extracting solution B is obtained after filtering；
C, to being evaporated under reduced pressure after extracting solution A and extracting solution B mixing, pressure is controlled in 0.12~0.15MPa, temperature control
System obtains concentrated extracting solution at 52~58 DEG C；
D, by concentrated extracting solution by AB-8 macroreticular resin carry out adsorbing separation, after adsorption saturation, with concentration be 60~
70% ethanol water is eluted, and blueberry anthocyanin eluent is obtained；
E, blueberry anthocyanin eluent is concentrated under reduced pressure, by blueberry anthocyanin elution hydraulic coupling control 0.12~
0.15MPa, temperature control are concentrated at 52~58 DEG C, obtain blueberry anthocyanin extract, specific gravity 1.15~1.2 it
Between；
Garlic extract is obtained by the following method:
1) garlic is put into acetum and is impregnated 10~12 days, water cleaning obtains the garlic slurries after deodorization after broken；
2) the garlic slurries after deodorization will be obtained, it is 80%~90% that column, which are incorporated as its 3~5 times concentration, in mass ratio
Ethanol water, adjusting pH value is 6, digests 50~60min, and temperature is 30~40 DEG C；
3) the garlic slurries after enzymatic hydrolysis are added into the ethanol water that concentration is 80%~90%, so that current garlic slurry
The mass ratio of liquid and ethanol water is 1:5~1:8, extracts 10~30min using the ultrasonic wave of 50~100W, is obtained big
Garlic extracting solution；
4) garlic extract is subjected to centrifugal treating, ultrafiltration is carried out after secondary filter, ultrafiltration membrane is inoranic membrane, is shut off point
Son amount is 8000~50000Da；
5) liquid will be obtained to be concentrated under reduced pressure, and will obtain garlic extract, specific gravity is 1.08~1.094g/l.
Blueberry Hua Qingsu and allicin can effectively improve body immunity, build up health, delay senescence, enhancing eyesight, simultaneously
And there are also the effect of extensive antibacterial, especially bacillus, fungi, virus, Amoeba, Trichomonas vaginalis, pinworm etc. has inhibition
Killing effect especially acts on the enteric bacteria such as Escherichia coli, shigella dysenteriae strong.
The present invention also has the effect of potent antitumor, anticancer, especially intestinal cancer, passes through in addition to having the above advantages
Experiment shows the effect of the antitumor and cancer of the ratio synthetic orall liquid for the 4:1 that the present invention uses considerably beyond in the two
It is any.
Here it must be noted that other unaccounted technologies that the present invention provides are because be all the known skill of this field
Art, title or function according to the present invention, those skilled in the art can find the document of related record, therefore not do
It further illustrates.The technical means disclosed in the embodiments of the present invention is not limited only to technological means disclosed in above embodiment, also
Including technical solution consisting of any combination of the above technical features.
Claims (6)
1. a kind of numb beer of fire chooses fructus cannabis 20-30 parts, fire 15-20 parts of seed liquid of fiber crops is mixed with 100 parts of wheat juice, and ferment is added
Mother carries out fermentation and is made；It is characterized by:
The fructus cannabis is successively peeled, is sieved, being rinsed, hot-water soak, mashing, cooling down refined filtration processing；
The numb seed of fire is that the numb seed of fire beats powder after being baked, and fiery numb seed powder is uniformly mixed gained with water；
The wheat juice is that brew kettle saccharification is immersed after malt crushes, and rice puts into adjunce copper after crushing and is gelatinized, will be pasted
Dextrin after the completion of change is added in brew kettle and malt is with being saccharified, and after the completion of being saccharified, saccharified liquid is filtered, filtered sugar
Change liquid enters boiling pot and boils, and the ingredient proportion of malt and rice is 9:5.
2. the numb beer of a kind of fire according to claim 1, which is characterized in that the method for the gelatinization are as follows: gelatinization pot temperature
Control keeps the temperature 30min, is warming up to 60 DEG C of heat preservation 20min with 1 DEG C of speed per minute, boils 30min-60min at 52 DEG C；Object
Expect moisture content 30%；Lactic acid, fire resistant alpha-diastase are dosed in gelatinization process.
3. the numb beer of a kind of fire according to claim 1, which is characterized in that the method for the saccharification are as follows: raw material inlet temperature
Degree control keeps the temperature 30-60min at 26-28 DEG C, and temperature steps up 32-33 DEG C of heat preservation 1h-2h with 1 DEG C of speed per minute,
56-58 DEG C of heat preservation 1h rises to 65 DEG C or more heat preservation 50min or more, until Iod R detection is qualified.
4. the numb beer of a kind of fire according to claim 1, which is characterized in that the technological parameter of the fermentation are as follows: cold wheat juice
PH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL, yeast in first wheat juice into being added before tank, canful yeast number
10-15 × 10/mL, venting bottom cold sludge and dead yeast before adding, the yeast of addition require the death rate < 3% of yeast,
Algebra is 0-5 generation；The control of yeast maximum concentration exists in fermentation process: concentration is less than 90/ml；11-12 DEG C of main fermentation temperature；It is cold
But 2-5.5 DEG C of water；；Fermentation finishing temperature: 8-12 DEG C；The main fermentation time is 12-15 days；PH value when main fermentation ends is 4.0-
5.0。
5. a kind of production method of the numb beer of fire, which comprises the steps of:
(1) fructus cannabis 20-30 parts is chosen, successively peeled, sieved, rinsed, hot-water soak, mashing, cooling refined filtration processing；
(2) fiery numb seed is beaten into after being baked powder, fiery numb seed powder and water is uniformly mixed to get fiery numb 15-20 parts of seed liquid；
(3) brew kettle saccharification is immersed after crushing malt, rice enters in adjunce copper after crushing to be gelatinized, after the completion of gelatinization
Dextrin be added in brew kettle and malt is with being saccharified, after the completion of being saccharified, saccharified liquid is filtered, filtered saccharified liquid enters
It is boiled to boiling pot, the ingredient proportion of malt and rice is 9:5, and brewer's wort is made；
(4) it will be mixed by step (1) and step (2) treated fructus cannabis, the numb seed powder of fire with 100 parts of wheat juice, addition yeast
It carries out fermentation and fiery numb beer is made.
6. a kind of production method of the numb beer of fire according to claim 5, which is characterized in that the method for the gelatinization are as follows:
Pot temperature control is gelatinized at 52 DEG C, 30min is kept the temperature, 60 DEG C of heat preservation 20min is warming up to 1 DEG C of speed per minute, are boiled
30min-60min；Material water ratio 30%；Lactic acid, fire resistant alpha-diastase are dosed in gelatinization process.The method of the saccharification are as follows:
Raw material inlet temperature is controlled at 26-28 DEG C, keeps the temperature 30-60min, and temperature steps up 32-33 DEG C of guarantor with 1 DEG C of speed per minute
Warm 1h-2h, 56-58 DEG C of heat preservation 1h rise to 65 DEG C or more heat preservation 50min or more, until Iod R detection is qualified.The fermentation
Technological parameter are as follows: cold wheat juice pH value 4.24-5.22, cold wheat juice dissolved oxygen content 8-10mgL, yeast advance in first wheat juice into tank
Row addition, canful yeast number 10-15 × 10/mL, venting bottom cold sludge and dead yeast before adding, the yeast requirement of addition
The death rate < 3% of yeast, algebra are 0-5 generation；The control of yeast maximum concentration exists in fermentation process: concentration is less than 90/ml；It is main
11-12 DEG C of fermentation temperature；2-5.5 DEG C of cooling water；；Fermentation finishing temperature: 8-12 DEG C；The main fermentation time is 12-15 days；Main fermentation
PH value when end of a period is 4.0-5.0.
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