CN109486572A - A kind of brewing method of winter jujube, dendrobium nobile beer - Google Patents
A kind of brewing method of winter jujube, dendrobium nobile beer Download PDFInfo
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- CN109486572A CN109486572A CN201810775415.4A CN201810775415A CN109486572A CN 109486572 A CN109486572 A CN 109486572A CN 201810775415 A CN201810775415 A CN 201810775415A CN 109486572 A CN109486572 A CN 109486572A
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- beer
- juice
- winter jujube
- dendrobium nobile
- winter
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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
- C12C12/00—Processes specially adapted for making special kinds 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
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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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
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- Alcoholic Beverages (AREA)
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Abstract
The brewing method of a kind of winter jujube, dendrobium nobile beer, the invention discloses a kind of winter jujubes, dendrobium nobile beer-brewing method, more particularly to winter jujube, the brewage process of dendrobium nobile beer.This beer brewing technique includes the processing steps such as the preparation of winter jujube fruit juice, the preparation of dendrobium nobile fruit juice, beer fermentation, the present invention is by considering influence of the complex factors to beer flavor and nutritive value, it adjusts the ratio of polysaccharide from winter jujub and appropriate dendrobium polysaccharide is added, the beer taken, which is spawned, according to step essence of the present invention contains nutritional ingredient of the common craft beer from yeast and big wort fermentation, the dendrobium nobile ingredient from winter jujube and fructus lycii is increased again, substantially increases its nutritive value by mixed fermentation.The flavor and value of traditional beer are greatly improved, promotes the exploitation and production of health-care beer significantly.
Description
Technical field
The present invention relates to a kind of brewing method of beer, the brewing method of specifically a kind of winter jujube, dendrobium nobile beer.
Background technique
Beer is the most ancient alcoholic beverage of the mankind, is water and the tea beverage that consumption is number three in the world later.It is general
Logical beer is primary raw material ﹐ through carbonated low alcohol of satisfying made of the brew of yeast fermentation using great Mai bud ﹑ wine flower ﹑ water
Spend wine.Beer spirituosity degree is minimum, and nutritive value is high, and ingredient has moisture, carbohydrate, protein, carbon dioxide, vitamin
And the substances such as calcium, phosphorus.There is the title of " liquid bread ", has often drunk functions of relieving summer heat, antithermic, helped digest, Appetizing spleen-tonifying, improve a poor appetite
Etc. functions.Polysaccharide from winter jujub and dendrobium polysaccharide are generally acknowledged polysaccharide with health care function, if being properly added auxiliary material can change
The flavor of kind beer and the nutritive value for improving beer.
Summary of the invention
In order to realize the deficiency of ordinary beer nutritive value in above-mentioned technical problem, a kind of winter jujube, dendrobium nobile beer are provided
Brewing method.The present invention adjusts polysaccharide from winter jujub by considering influence of the complex factors to beer flavor and nutritive value
Simultaneously appropriate dendrobium polysaccharide is added in ratio, greatly improves the nutritive value of traditional beer, and improve and drink flavor, promotes significantly
The exploitation and production of health-care beer.
To achieve the goals above, the present invention uses following technical scheme, the specific steps are that:
The first step, the preparation of winter jujube fruit juice: selecting excellent winter jujube, washs, and presses stockaded village, and fruit juice is extracted in peeling and jujube core, squeezing,
Supernatant is filtered to obtain, the sugar content in simultaneously test period is extracted；
The preparation of dendrobium nobile juice: second step dendrobium nobile is selected, is cleaned, flooding acquisition juice, supernatant is filtered to obtain, extracts
And the sugar content in test period；
Fruit juice concn adjustment: third step winter jujube fruit juice obtained in the first step and second step and dendrobium extract is distinguished
Filtration treatment；Supernatant is freeze-dried, the concentration of polysaccharide in supernatant is improved；
4th step, barley juice obtain: the barley of germination being soaked, is crushed, is added water according to 1/4 ratio, paste at 42 DEG C
Change one hour, is then saccharified one hour at 70 DEG C, the barley juice containing sugar 10% is obtained by filtration；
5th step, the brewing of winter jujube, dendrobium nobile beer: winter jujube fruit juice, dendrobium nobile juice and the barley juice three that above-mentioned steps are obtained
Kind fruit juice according to 8-11 parts, 2-4 parts, boiled, carry out inoculation yeast after cooling and carry out beer hair by 100 parts of ratio mixing
Ferment, fermentation time 15 days, winter jujube, dendrobium nobile brewing were completed.
In order to further realize the present invention, following technical scheme can also be used: winter jujube fruit juice, stone in the 5th step
The mixed proportion of three kinds of fruit juice of dry measure used in former times juice and barley juice is 10 parts of Winter jujube juice, 3 parts of wolfberry juice, 100 parts of barley juice.
The invention has the benefit that the present invention is by being properly added polysaccharide from winter jujub, the nutritional ingredients such as dendrobium polysaccharide, and with
Barley juice reasonable compatibility, and the ratio by adjusting addition polysaccharide from winter jujub, dendrobium polysaccharide, greatly improve the nutriture value of beer
Value, and the taste of drinking drunk with a guest is enriched, the exploitation and production of health-care beer are advanced significantly.It is spawned according to step essence of the present invention
The beer come contains nutritional ingredient of the common craft beer from yeast and big wort fermentation, and increases from winter jujube and fructus lycii
Dendrobium nobile ingredient, substantially increase its nutritive value by mixed fermentation.
Specific embodiment:
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
A kind of brewing method of winter jujube, dendrobium nobile beer, the specific steps of which are as follows:
The first step, the preparation of winter jujube fruit juice: selecting excellent winter jujube, washs, and presses stockaded village, and fruit juice is extracted in peeling and jujube core, squeezing,
Supernatant is filtered to obtain, the sugar content in simultaneously test period is extracted；
The preparation of dendrobium nobile juice: second step dendrobium nobile is selected, is cleaned, flooding acquisition juice, supernatant is filtered to obtain, extracts
And the sugar content in test period；
Fruit juice concn adjustment: third step winter jujube fruit juice obtained in the first step and second step and dendrobium extract is distinguished
Filtration treatment；Supernatant is freeze-dried, the concentration of polysaccharide in supernatant is improved；
4th step, barley juice obtain: the barley of germination being soaked, is crushed, is added water according to 1/4 ratio, paste at 42 DEG C
Change one hour, is then saccharified one hour at 70 DEG C, the barley juice containing sugar 10% is obtained by filtration；
5th step, the brewing of winter jujube, dendrobium nobile beer: winter jujube fruit juice, dendrobium nobile juice and the barley juice three that above-mentioned steps are obtained
Kind fruit juice according to 8-11 parts, 2-4 parts, boiled, carry out inoculation yeast after cooling and carry out beer hair by 100 parts of ratio mixing
Ferment, fermentation time 15 days, winter jujube, dendrobium nobile brewing were completed.
Excellent winter jujube is selected, is washed, stockaded village, peeling and jujube core are pressed, dendrobium nobile water extract method after over cleaning obtains juice；It will
Obtained winter jujube fruit juice and dendrobium nobile fruit juice difference filtration treatment；Supernatant is freeze-dried, the concentration of polysaccharide in supernatant is improved；
The barley of germination is soaked, crushes, adds water according to 1/4 ratio, is gelatinized one hour at 42 DEG C or so, then in 70 DEG C or so sugar
Change one hour, the barley juice containing sugar 10% or so is obtained by filtration；By above-mentioned three kinds of fruit juice (Winter jujube juice, dendrobium nobile juice, barley juice)
According to 8-10 parts, 2-3 parts, 100 parts of ratio mixing is boiled, progress inoculation yeast progress beer fermentation after cooling, and 15 days
Left and right, winter jujube, dendrobium nobile brewing are completed.This beer contains nutritional ingredient of the ordinary beer from yeast and big wort fermentation,
The polysaccharide component from winter jujube and dendrobium nobile is increased again, substantially increases its nutritive value by mixed fermentation.
Embodiment 2
Excellent winter jujube is selected, is washed, stockaded village, peeling and jujube core are pressed, dendrobium nobile water extract method after over cleaning obtains juice；It will
Obtained winter jujube fruit juice and dendrobium nobile fruit juice difference filtration treatment；Supernatant is freeze-dried, the concentration of polysaccharide in supernatant is improved；
The barley of germination is soaked, crushes, adds water according to 1/4 ratio, is gelatinized one hour at 42 DEG C or so, then in 70 DEG C or so sugar
Change one hour, the barley juice containing sugar 10% or so is obtained by filtration；By above-mentioned three kinds of fruit juice (Winter jujube juice, dendrobium nobile juice, barley juice)
According to 9-11 parts, 2-4 parts, 100 parts of ratio mixing is boiled, progress inoculation yeast progress beer fermentation after cooling, and 15 days
Left and right, winter jujube, dendrobium nobile brewing are completed.
The present invention is by being properly added polysaccharide from winter jujub, the nutritional ingredients such as dendrobium polysaccharide, and with barley juice reasonable compatibility, and lead to
The ratio for overregulating addition polysaccharide from winter jujub, dendrobium polysaccharide, greatly improves the nutritive value of beer, and enriches drinking of drinking with a guest
Taste advances the exploitation and production of health-care beer significantly.The beer taken, which is spawned, according to step essence of the present invention contains common essence wine
Nutritional ingredient of the beer from yeast and big wort fermentation, and the dendrobium nobile ingredient from winter jujube and fructus lycii is increased, by mixing
Fermentation substantially increases its nutritive value.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (2)
1. the brewing method of a kind of winter jujube, dendrobium nobile beer, extraction, dendrobium polysaccharide including polysaccharide from winter jujub are extracted and beer fermentation
Processing step, which is characterized in that specific steps are as follows:
The first step, the preparation of winter jujube fruit juice: selecting excellent winter jujube, washs, and presses stockaded village, and fruit juice, filtering are extracted in peeling and jujube core, squeezing
Supernatant is obtained, the sugar content in simultaneously test period is extracted；
The preparation of dendrobium nobile juice: second step dendrobium nobile is selected, is cleaned, flooding acquisition juice, supernatant is filtered to obtain, extracts and survey
Sugar content in periodically；
Fruit juice concn adjustment: third step winter jujube fruit juice obtained in the first step and second step and dendrobium extract is filtered respectively
Processing；Supernatant is freeze-dried, the concentration of polysaccharide in supernatant is improved；
4th step, barley juice obtain: the barley of germination being soaked, is crushed, is added water according to 1/4 ratio, be gelatinized one at 42 DEG C
Hour, it is then saccharified one hour at 70 DEG C, the barley juice containing sugar 10% is obtained by filtration；
5th step, the brewing of winter jujube, dendrobium nobile beer: three seed pod of winter jujube fruit juice, dendrobium nobile juice and barley juice that above-mentioned steps are obtained
Juice according to 8-11 parts, 2-4 parts, boiled by 100 parts of ratio mixing, and inoculation yeast is carried out after cooling and carries out beer fermentation, hair
The ferment time 15 days, winter jujube, dendrobium nobile brewing were completed.
2. the brewing method of a kind of winter jujube according to claim 1, dendrobium nobile beer, it is characterised in that: in the 5th step
Winter jujube fruit juice, three kinds of fruit juice of dendrobium nobile juice and barley juice mixed proportion be 10 parts of Winter jujube juice, 3 parts of wolfberry juice, barley juice 100
Part.
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| CN201810775415.4A CN109486572A (en) | 2018-07-13 | 2018-07-13 | A kind of brewing method of winter jujube, dendrobium nobile beer |
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| CN201810775415.4A CN109486572A (en) | 2018-07-13 | 2018-07-13 | A kind of brewing method of winter jujube, dendrobium nobile beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110885722A (en) * | 2019-12-13 | 2020-03-17 | 贵州理工学院 | Rhizoma gastrodiae and ale fine-brewed beer and fermentation brewing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107354045A (en) * | 2017-08-30 | 2017-11-17 | 皖西学院 | A kind of preparation method of the huoshan dendrobium candidum beer of clarification |
| CN107400581A (en) * | 2017-10-08 | 2017-11-28 | 青岛嘉瑞生物技术有限公司 | A kind of winter jujube beer and its preparation technology |
| CN107828568A (en) * | 2017-08-03 | 2018-03-23 | 广东俊粤生物技术科技有限公司 | Stem of noble dendrobium plasmogen beer production technology |
| CN107937185A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of production method of dendrobium candidum beer |
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2018
- 2018-07-13 CN CN201810775415.4A patent/CN109486572A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107828568A (en) * | 2017-08-03 | 2018-03-23 | 广东俊粤生物技术科技有限公司 | Stem of noble dendrobium plasmogen beer production technology |
| CN107354045A (en) * | 2017-08-30 | 2017-11-17 | 皖西学院 | A kind of preparation method of the huoshan dendrobium candidum beer of clarification |
| CN107400581A (en) * | 2017-10-08 | 2017-11-28 | 青岛嘉瑞生物技术有限公司 | A kind of winter jujube beer and its preparation technology |
| CN107937185A (en) * | 2017-12-06 | 2018-04-20 | 齐鲁工业大学 | A kind of production method of dendrobium candidum beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110885722A (en) * | 2019-12-13 | 2020-03-17 | 贵州理工学院 | Rhizoma gastrodiae and ale fine-brewed beer and fermentation brewing method thereof |
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Application publication date: 20190319 |