CN109554253A - A kind of brewing method of winter jujube, fructus lycii craft beer - Google Patents
A kind of brewing method of winter jujube, fructus lycii craft beer Download PDFInfo
- Publication number
- CN109554253A CN109554253A CN201810776698.4A CN201810776698A CN109554253A CN 109554253 A CN109554253 A CN 109554253A CN 201810776698 A CN201810776698 A CN 201810776698A CN 109554253 A CN109554253 A CN 109554253A
- Authority
- CN
- China
- Prior art keywords
- juice
- polysaccharide
- winter jujube
- beer
- barley
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
A kind of brewing method of winter jujube, fructus lycii craft beer, the acquisition of acquisition, Wolfberry fruit polysaccharide crude product including polysaccharide from winter jujub crude product and the acquisition of barley polysaccharide, and it is fermented using the brewing that the syrup containing three of the above polysaccharide carries out craft beer as fermentation raw material, the present invention mixes polysaccharide from winter jujub and polysaccharides as basic ingredient beer brewing as addition auxiliary material with barley juice, the beer nutritive value that the brewing method is brewed is higher, mouthfeel is more tasty and more refreshing, comfortably.The beer taken is spawned according to step essence of the present invention and contains nutritional ingredient of the common craft beer from yeast and big wort fermentation, and increases the polysaccharide component from winter jujube and fructus lycii, substantially increases its nutritive value by mixed fermentation.
Description
Technical field
The present invention relates to beer brewing technology field, the brewing method of specifically a kind of winter jujube, fructus lycii craft beer.
Background technique
Craft beer is the most ancient alcoholic beverage of the mankind, is water and the tea drink that consumption is number three in the world later
Material.Common craft beer is full of titanium dioxide made of brewing through yeast fermentation using fructus hordei germinatus, hops and water as primary raw material
The alcoholic strength low wine of carbon.Craft beer spirituosity degree is minimum, and nutritive value is high, ingredient have moisture, carbohydrate, protein,
The substances such as carbon dioxide, vitamin and calcium, phosphorus.There is the title of " liquid bread ", has often drunk functions of relieving summer heat, antithermic, helped digest, open
Stomach invigorating the spleen, the functions such as improve a poor appetite.Polysaccharide from winter jujub and polysaccharides are generally acknowledged polysaccharide with health care function, if suitably added
The flavor of craft beer will can be improved and improve the nutritive value of craft beer by adding the ingredient as auxiliary material.
Summary of the invention
In order to solve the above-mentioned technical problem in lead to craft beer nutritive value deficiency, the present invention provides a kind of winter jujube,
The brewing method of fructus lycii craft beer.The present invention is by being properly added polysaccharide from winter jujub, the nutritional ingredients such as polysaccharides, and and barley
Juice reasonable compatibility, having developed a kind of novel can make the high craft beer of nutritive value.
To achieve the goals above, the technical solution adopted by the present invention are as follows: acquisition, fructus lycii including polysaccharide from winter jujub crude product are more
The acquisition of sugared crude product and the acquisition of barley polysaccharide, and craft beer is carried out by fermentation raw material of the syrup containing three of the above polysaccharide
Brewing fermentation, which is characterized in that specific steps are as follows:
The first step, the preparation of winter jujube fruit juice: selecting excellent winter jujube, washing, and fruit juice, mistake are extracted in peeling and jujube core, squeezing
Supernatant is filtered to obtain, extract and measures sugar content therein；
The preparation of wolfberry juice: second step fructus lycii is selected, is cleaned, squeezes and extracts fruit juice, filters to obtain supernatant, extraction is simultaneously
Measure sugar content therein；
Fruit juice concn adjustment: obtained winter jujube fruit juice and juice from Chinese wolfberry are distinguished filtration treatment by third step；By supernatant liquid cooling
Dry, the concentration of polysaccharide in raising supernatant is lyophilized；
4th step, the acquisition of barley juice: the barley of germination is soaked, and is crushed, is added water according to 1/4 ratio, at 42 DEG C
At a temperature of be gelatinized one hour, then 70 DEG C at a temperature of be saccharified one hour, the barley juice containing sugar 10% is obtained by filtration；
5th step, the brewing of winter jujube, fructus lycii craft beer: by three kinds of fruit juice according to 8-11 parts of Winter jujube juice, wolfberry juice 2-4
Part, then the ratio mixing that 100 parts of barley juice is boiled, inoculation yeast is carried out after cooling and carries out craft beer fermentation, fermentation
Time 15 days.
Further, the mixed proportion of three kinds of fruit juice in the 5th step be 10 parts of Winter jujube juice, 3 parts of wolfberry juice, barley
100 parts of juice.
The invention has the benefit that the present invention mixes polysaccharide from winter jujub and polysaccharides as addition auxiliary material with barley juice
As basic ingredient beer brewing, the beer nutritive value which is brewed is higher, and mouthfeel is more tasty and more refreshing, comfortably.It presses
The beer taken is spawned according to step essence of the present invention and contains nutritional ingredient of the common craft beer from yeast and big wort fermentation, and is increased
Add the polysaccharide component from winter jujube and fructus lycii, substantially increases 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.
Extraction process specific embodiment of the invention is as follows:
Embodiment 1
The brewing method of a kind of winter jujube, fructus lycii craft beer of the invention, winter jujube fruit juice, the preparation of juice from Chinese wolfberry, concentration；
The preparation of barley polysaccharide, the fermentation of craft beer and etc., detailed step are as follows:
Excellent winter jujube is selected, is washed, squeezing, peeling and jujube core, fructus lycii directly squeeze after over cleaning and obtain fruit juice；It will
Obtained winter jujube fruit juice and juice from Chinese wolfberry 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, wolfberry juice, barley juice)
According to 8-10 parts, 2-3 parts, 100 parts of ratio mixing is boiled, carries out inoculation yeast after cooling and carry out craft beer fermentation,
15 days or so, winter jujube, the brewing of fructus lycii craft beer were completed.This craft beer contains common craft beer from yeast and barley juice
The nutritional ingredient of fermentation, and the polysaccharide component from winter jujube and fructus lycii is increased, its nutrition is substantially increased by mixed fermentation
Value.
Embodiment 2
Excellent winter jujube is selected, is washed, squeezing, peeling and jujube core, fructus lycii directly squeeze after over cleaning and obtain fruit juice；It will
Obtained winter jujube fruit juice and juice from Chinese wolfberry 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, wolfberry juice, barley juice)
According to 9-11 parts, 2-4 parts, 100 parts of ratio mixing is boiled, carries out inoculation yeast after cooling and carry out craft beer fermentation,
15 days or so, winter jujube, the brewing of fructus lycii craft beer were completed.
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, fructus lycii craft beer, acquisition, Wolfberry fruit polysaccharide crude product including polysaccharide from winter jujub crude product are obtained
The acquisition with barley polysaccharide is taken, and is sent out using the brewing that the syrup containing three of the above polysaccharide carries out craft beer as fermentation raw material
Ferment, which is characterized in that specific steps are as follows:
The first step, the preparation of winter jujube fruit juice: selecting excellent winter jujube, washing, and peeling and jujube core, squeezing are extracted fruit juice, filtered
Supernatant extracts and measures sugar content therein；
The preparation of wolfberry juice: second step fructus lycii is selected, is cleaned, squeezes and extracts fruit juice, supernatant is filtered to obtain, extracts and measure
Sugar content therein；
Fruit juice concn adjustment: obtained winter jujube fruit juice and juice from Chinese wolfberry are distinguished filtration treatment by third step；Supernatant freezing is dry
It is dry, improve the concentration of polysaccharide in supernatant；
4th step, the acquisition of barley juice: the barley of germination is soaked, and is crushed, is added water according to 1/4 ratio, in 42 DEG C of temperature
It is lower gelatinization one hour, then 70 DEG C at a temperature of be saccharified one hour, the barley juice containing sugar 10% is obtained by filtration；
5th step, the brewing of winter jujube, fructus lycii craft beer: by three kinds of fruit juice according to 8-11 parts of Winter jujube juice, 2-4 parts of wolfberry juice, greatly
The ratio mixing that 100 parts of wheat juice, is then boiled, and is carried out inoculation yeast after cooling and is carried out craft beer fermentation, fermentation time
15 days.
2. the brewing of a kind of winter jujube, fructus lycii craft beer according to claim 1, it is characterised in that: in the 5th step
Three kinds of fruit juice mixed proportion be 10 parts of Winter jujube juice, 3 parts of wolfberry juice, 100 parts of barley juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810776698.4A CN109554253A (en) | 2018-07-13 | 2018-07-13 | A kind of brewing method of winter jujube, fructus lycii craft beer |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810776698.4A CN109554253A (en) | 2018-07-13 | 2018-07-13 | A kind of brewing method of winter jujube, fructus lycii craft beer |
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| CN109554253A true CN109554253A (en) | 2019-04-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810776698.4A Pending CN109554253A (en) | 2018-07-13 | 2018-07-13 | A kind of brewing method of winter jujube, fructus lycii craft beer |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725101A (en) * | 2021-01-26 | 2021-04-30 | 精河县天山果业农业科技有限公司 | Process for producing warm beer |
| CN114644965A (en) * | 2022-03-12 | 2022-06-21 | 阜阳职业技术学院 | Fresh ginger warm beer and production method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2018
- 2018-07-13 CN CN201810776698.4A patent/CN109554253A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 赵春杰等: "枸杞纯生保健啤酒的研制", 《农产品加工(学刊)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112725101A (en) * | 2021-01-26 | 2021-04-30 | 精河县天山果业农业科技有限公司 | Process for producing warm beer |
| CN114644965A (en) * | 2022-03-12 | 2022-06-21 | 阜阳职业技术学院 | Fresh ginger warm beer and production method thereof |
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Application publication date: 20190402 |
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