CN109810815A - A kind of production method of lotus root starch beer - Google Patents
A kind of production method of lotus root starch beer Download PDFInfo
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- CN109810815A CN109810815A CN201910074437.2A CN201910074437A CN109810815A CN 109810815 A CN109810815 A CN 109810815A CN 201910074437 A CN201910074437 A CN 201910074437A CN 109810815 A CN109810815 A CN 109810815A
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Abstract
The present invention provides a kind of production methods of lotus root starch beer, including fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein, fructus hordei germinatus, lotus root starch, amylase, the weight proportion of hops and yeast is respectively, 25-27 parts, 16-18 parts, 1-2 parts, 50-55 parts and 1-2 parts, fructus hordei germinatus powder is obtained after a part of fructus hordei germinatus is crushed, and it is mixed into lotus root starch, it is then added in adjunce copper and obtains dextrin, fructus hordei germinatus powder is obtained after remainder fructus hordei germinatus is crushed, fructus hordei germinatus powder is added to obtaining saccharified liquid in brew kettle, saccharified liquid and dextrin are mixed, and it is boiled after hops is added, then yeast fermentation is added to be made, the lotus root starch beer that a kind of production method of lotus root starch beer provided by the invention is produced contains the benefit materials generated after lotus root starch and its fermentation, with certain health-care effect, it is suitable Close beer consumer groups.
Description
Technical field
The present invention relates to beer technical field more particularly to a kind of production methods of lotus root starch beer.
Background technique
Beer be using wheat malt and fructus hordei germinatus as primary raw material, and add hops, by liquid be gelatinized and be saccharified, using
Liquid state fermentation and be brewed into.Its alcohol content is lower, being rich in nutrition containing carbon dioxide.It contains there are many amino acid, ties up life
Element, low molecular sugar, inorganic salts and various enzymes.These nutritional ingredient human bodies are easy to be absorbed and utilized.Low molecular sugar and ammonia in beer
Base acid is easily digested absorption very much, generates a large amount of thermal energy in vivo, therefore often beer is known as " liquid bread ".But it is existing
Beer type it is relatively simple, be not able to satisfy vast beer consumer groups.
Summary of the invention
In view of the above-mentioned state of the art, technical problem to be solved by the invention is to provide a kind of lifes of lotus root starch beer
Production method.
The technical scheme of the invention to solve the technical problem is:
A kind of production method of lotus root starch beer, includes the following steps:
1) prepare raw material stage: raw material includes fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein fructus hordei germinatus, lotus root
Powder, amylase, hops and yeast weight proportion be respectively as follows: 25-27 parts, 16-18 parts, 1-2 parts, 50-55 parts and 1-2 parts；
2) cooking step: water being added into adjunce copper, and is heated to 65 DEG C, obtains barley after a part of fructus hordei germinatus is crushed
Bud powder, and it is mixed into lotus root starch, it is then added in adjunce copper, is stirred when adding powder, add amylase, be warming up to 100 DEG C, heat preservation
30min obtains dextrin；
3) saccharification step: water being added into brew kettle, is heated to 54 DEG C, obtains barley after remainder fructus hordei germinatus is crushed
Fructus hordei germinatus powder is added to brew kettle bud powder, stirring while adding, keeps the temperature 30min, obtains large malt sacchariferous liquid；
4) mixing step: after adjunce copper and brew kettle soaking time arrive, 22 DEG C of water is first added in brew kettle, then again
Dextrin is all poured into brew kettle, is then uniformly mixed large malt sacchariferous liquid and dextrin, mixing temperature is 68 DEG C, is protected
The warm time is 60min, then is warming up to 80 DEG C, after then setting up pH to 5.6-5.8, mash is made, mash is then poured into filtering
Slot stands 20min, filters mash, obtains stoste；
5) boiling stage: heating stoste boils 90min to after boiling, and boils 15min, 40min after starting and boils knot
10min before beam is separately added into hops, is boiled；
6) fermentation step: after boiling, stoste being poured into fermentor and is fermented, and recycles heat exchanger, and stoste is cooling
To 22 DEG C, in cooling procedure, yeast is added, ferments 6 days at a temperature of 22 DEG C, and keep fermentor pressure inside the tank for 0.2MPa, 6
After it, 3 DEG C are cooled to by heat exchanger, cold storage 2 days or more, so far, stoste fermentation completed that lotus root starch beer is made.
Further, heat exchanger is specially plate heat exchanger.
The utility model has the advantages that
It is full of nutrition containing various benefit materials such as ferro element, dietary fiber, vitamin B12s in lotus root starch, there is certain protect
Strong effect, and the benefit materials generated after fermenting, are easier to be absorbed by the body；Lotus root starch beer is vast as a kind of new kind
Beer consumer provides new selection.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
, there are further understanding and understanding in the effect of to make to structure feature of the invention and being reached, to preferable
Embodiment cooperation detailed description, is described as follows:
Embodiment 1:
1) prepare raw material stage: raw material includes fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein fructus hordei germinatus, lotus root
Powder, amylase, hops and yeast weight proportion be respectively as follows: 25 parts, 16 parts, 1 part, 50 parts and 1 part；
2) cooking step: 50 parts of water being added into adjunce copper, and are heated to 65 DEG C, obtain after 13 portions of fructus hordei germinatus are crushed big
Malt flour, and 16 portions of lotus root starch are mixed into, then it is added in adjunce copper together, it is stirring while adding, 1 part of amylase is added, is heated up
To 100 DEG C, 30min is kept the temperature, dextrin is obtained；
3) saccharification step: 30 parts of water being added into brew kettle, are heated to 54 DEG C, obtain barley after 12 portions of fructus hordei germinatus are crushed
Fructus hordei germinatus powder is added to brew kettle bud powder, stirring while adding, keeps the temperature 30min, obtains large malt sacchariferous liquid；
4) mixing step: after adjunce copper and brew kettle soaking time arrive, 40 parts 22 DEG C of water is first added in brew kettle, so
Dextrin is all poured into brew kettle again afterwards, is then uniformly mixed large malt sacchariferous liquid and dextrin, mixing temperature 68
DEG C, soaking time 60min, then 80 DEG C are warming up to, after then setting up pH to 5.6-5.8, mash is made, then pours into mash
Lautertuns stands 20min, filters mash, obtains stoste；
5) boiling stage: heating stoste boils 90min to after boiling, and boils 15min, 40min after starting and boils knot
10min before beam is separately added into total 50 parts of hops；
6) fermentation step: after boiling, stoste being poured into fermentor and is fermented, and recycles heat exchanger, and stoste is cooling
To 22 DEG C, in cooling procedure, 1 part of yeast is added, ferments 6 days at a temperature of 22 DEG C, and keeps the fermentor pressure inside the tank to be
0.2MPa after 6 days, is cooled to 3 DEG C by heat exchanger, cold storage 2 days or more, so far, stoste fermentation completed that lotus root starch beer is made.
Embodiment 2:
1) prepare raw material stage: raw material includes fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein fructus hordei germinatus, lotus root
Powder, amylase, hops and yeast weight proportion be respectively as follows: 26 parts, 17 parts, 1 part, 53 parts and 2 parts；
2) cooking step: 55 parts of water being added into adjunce copper, and are heated to 65 DEG C, obtain after 14 portions of fructus hordei germinatus are crushed big
Malt flour, and 17 portions of lotus root starch are mixed into, then it is added in adjunce copper together, it is stirring while adding, 1 part of amylase is added, is heated up
To 100 DEG C, 30min is kept the temperature, dextrin is obtained；
3) saccharification step: 30 parts of water being added into brew kettle, are heated to 54 DEG C, obtain barley after 12 portions of fructus hordei germinatus are crushed
Fructus hordei germinatus powder is added to brew kettle bud powder, stirring while adding, keeps the temperature 30min, obtains large malt sacchariferous liquid；
4) mixing step: after adjunce copper and brew kettle soaking time arrive, 45 parts 22 DEG C of water is first added in brew kettle, so
Dextrin is all poured into brew kettle again afterwards, is then uniformly mixed large malt sacchariferous liquid and dextrin, mixing temperature 68
DEG C, soaking time 60min, then 80 DEG C are warming up to, after then setting up pH to 5.7, mash is made, mash is then poured into filtering
Slot stands 20min, filters mash, obtains stoste；
5) boiling stage: heating stoste boils 90min to after boiling, and boils 15min, 40min after starting and boils knot
10min before beam is separately added into total 53 parts of hops；
6) fermentation step: after boiling, stoste being poured into fermentor and is fermented, and recycles heat exchanger, and stoste is cooling
To 22 DEG C, in cooling procedure, 2 parts of yeast are added, ferment 6 days at a temperature of 22 DEG C, and keep the fermentor pressure inside the tank to be
0.2MPa after 6 days, is cooled to 3 DEG C by heat exchanger, cold storage 2 days or more, so far, stoste fermentation completed that lotus root starch beer is made.
Embodiment 3:
1) prepare raw material stage: raw material includes fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein fructus hordei germinatus, lotus root
Powder, amylase, hops and yeast weight proportion be respectively as follows: 27 parts, 18 parts, 2 parts, 55 parts and 2 parts；
2) cooking step: 60 parts of water being added into adjunce copper, and are heated to 65 DEG C, obtain after 14 portions of fructus hordei germinatus are crushed big
Malt flour, and 18 portions of lotus root starch are mixed into, then it is added in adjunce copper together, it is stirring while adding, 2 parts of amylase are added, are heated up
To 100 DEG C, 30min is kept the temperature, dextrin is obtained；
3) saccharification step: 35 parts of water being added into brew kettle, are heated to 54 DEG C, obtain barley after 13 portions of fructus hordei germinatus are crushed
Fructus hordei germinatus powder is added to brew kettle bud powder, stirring while adding, keeps the temperature 30min, obtains large malt sacchariferous liquid；
4) mixing step: after adjunce copper and brew kettle soaking time arrive, 50 parts 22 DEG C of water is first added in brew kettle, so
Dextrin is all poured into brew kettle again afterwards, is then uniformly mixed large malt sacchariferous liquid and dextrin, mixing temperature 68
DEG C, soaking time 60min, then 80 DEG C are warming up to, after then setting up pH to 5.8, mash is made, mash is then poured into filtering
Slot stands 20min, filters mash, obtains stoste；
5) boiling stage: heating stoste boils 90min to after boiling, and boils 15min, 40min after starting and boils knot
10min before beam is separately added into total 55 parts of hops；
6) fermentation step: after boiling, stoste being poured into fermentor and is fermented, and recycles heat exchanger, and stoste is cooling
To 22 DEG C, in cooling procedure, 2 parts of yeast are added, ferment 6 days at a temperature of 22 DEG C, and keep the fermentor pressure inside the tank to be
0.2MPa after 6 days, is cooled to 3 DEG C by plate heat exchanger, cold storage 2 days or more, so far, stoste fermentation completed that lotus root starch is made
Beer.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, it will be understood by those of skill in the art that it still can be right
Technical solution documented by previous embodiment is modified, or is replaced on an equal basis to part of technical characteristic；And these
It modifies or replaces, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (2)
1. a kind of production method of lotus root starch beer, which comprises the steps of:
1) prepare raw material stage: the raw material includes fructus hordei germinatus, lotus root starch, amylase, hops and yeast, wherein the barley
Bud, the lotus root starch, the amylase, the hops and the yeast weight proportion be respectively as follows: 25-27 parts, 16-18 parts,
1-2 parts, 50-55 parts and 1-2 parts；
2) cooking step: water being added into adjunce copper, and is heated to 65 DEG C, obtains barley after a part of fructus hordei germinatus is crushed
Bud powder, and it is mixed into the lotus root starch, then it is added in the adjunce copper together, it is stirring while adding, the amylase is added, is risen
Temperature keeps the temperature 30min, obtains dextrin to 100 DEG C；
3) saccharification step: water being added into brew kettle, is heated to 54 DEG C, obtains barley after fructus hordei germinatus described in remainder is crushed
The fructus hordei germinatus powder is added to the brew kettle bud powder, stirring while adding, keeps the temperature 30min, obtains large malt sacchariferous liquid；
4) after the adjunce copper and the brew kettle soaking time arrive, 22 DEG C first mixing step: are added in the brew kettle
Then water again all pours into the dextrin in the brew kettle, then by the large malt sacchariferous liquid and the dextrin
It being uniformly mixed, mixing temperature is 68 DEG C, soaking time 60min, then is warming up to 80 DEG C, after then setting up pH to 5.6-5.8, system
Mash is obtained, the mash is then poured into lautertuns, 20min is stood, filters the mash, obtain stoste；
5) boiling stage: the stoste is heated to after boiling, boils 90min, 15min, 40min after starting is boiled and boils knot
10min before beam is separately added into the hops；
6) fermentation step: after boiling, the stoste being poured into fermentor and is fermented, and heat exchanger is recycled, by the stoste
22 DEG C, in cooling procedure are cooled to, the yeast is added, is fermented 6 days at a temperature of 22 DEG C, and keep the fermentor tank internal pressure
Power is 0.2MPa, after 6 days, is cooled to 3 DEG C by the heat exchanger, cold storage 2 days or more, so far, stoste fermentation was completed to be made
Lotus root starch beer.
2. a kind of production method of lotus root starch beer according to claim 1, it is characterised in that: the heat exchanger is specially plate
Formula heat exchanger.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111471546A (en) * | 2020-04-20 | 2020-07-31 | 张福明 | Process for brewing beer by using cyperus esculentus defatted starch |
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|---|---|---|---|---|
| CN111471546A (en) * | 2020-04-20 | 2020-07-31 | 张福明 | Process for brewing beer by using cyperus esculentus defatted starch |
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