CN109880707A - Water chestnut beer and preparation method thereof - Google Patents
Water chestnut beer and preparation method thereof Download PDFInfo
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- CN109880707A CN109880707A CN201910328990.4A CN201910328990A CN109880707A CN 109880707 A CN109880707 A CN 109880707A CN 201910328990 A CN201910328990 A CN 201910328990A CN 109880707 A CN109880707 A CN 109880707A
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Abstract
The invention discloses a kind of water chestnut beer and preparation method thereof, the preparation method includes: to mix peeling water chestnut and water chestnut skin, respectively obtains water chestnut slag and water chestnut juice after crushing juicing；Water chestnut slag, amylase and water are mixed, gelatinization mash is obtained after the first heat treatment；Malt, gelatinization mash and water are mixed, obtain converted mash after the second heat treatment；Wheat juice is obtained by filtration in converted mash；Wheat juice is heated to boiling, and hops are added, continues boiling and boils；Water chestnut juice is added after boiling in boiling, staticly settles, obtains hot wheat juice；Hot wheat juice is cooled down, yeast juice is added in cooling procedure, fermentor is sent into later and carries out fermentation process.The bioactive ingredients such as " puchiin ", natural brown pigment and the dietary fiber that contain in water chestnut skin are sufficiently dissolved into beer, water chestnut skin problem of resource waste in edible and process is solved, improves the economic value of water chestnut skin, there is certain realistic meaning.
Description
Technical field
The present invention relates to beer preparation fields, and in particular, to a kind of water chestnut beer and preparation method thereof.
Background technique
Water chestnut nickname horseshoe belongs to the perennial shallow water herbaceous plant of Cyperaceae, is a kind of common natural industrial crops, battalion
It supports and enriches, there is high medical value.The 20%-25% of water chestnut Pi Zhanxian water chestnut quality contains " puchiin ", natural in skin
The bioactive ingredients such as brown pigment and dietary fiber have anti-oxidant, anti-aging, decompression, inhibition tumour etc. a variety of important
Alimentary health-care function.But it eats in water chestnut in process, water chestnut skin is largely directly discarded, and the very big of resource is caused
Waste has necessity of further exploitation machine intensive processing.Exploitation and production water chestnut beer are effective ways using water chestnut skin resource
One of diameter will bring good economic benefit and social benefit.
Summary of the invention
The object of the present invention is to provide a kind of water chestnut beer and preparation method thereof, by " puchiin " that contains in water chestnut skin,
The bioactive ingredients such as natural brown pigment and dietary fiber are sufficiently dissolved into beer, solve water chestnut skin edible and processed
Problem of resource waste in journey improves the economic value of water chestnut skin, there is certain realistic meaning.
To achieve the goals above, the present invention provides a kind of preparation method of water chestnut beer, the preparation method includes:
(1) water chestnut will be removed the peel and water chestnut skin mixes, and respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) water chestnut slag, amylase and water are mixed, gelatinization mash is obtained after the first heat treatment；
(3) malt, gelatinization mash and water are mixed, obtains converted mash after the second heat treatment；
(4) wheat juice is obtained by filtration in converted mash；
(5) wheat juice is heated to boiling, and hops is added, continued boiling and boil；
(6) water chestnut juice is added after boiling in boiling, staticly settles, obtains hot wheat juice；
(7) hot wheat juice is cooled down, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.
The present invention also provides a kind of water chestnut beer, the water chestnut beer is made by above-mentioned preparation method.
Through the above technical solutions, the present invention provides a kind of water chestnut beer and preparation method thereof, the preparation method packet
It includes: peeling water chestnut and water chestnut skin is mixed, respectively obtain water chestnut slag and water chestnut juice after crushing juicing；By water chestnut slag, amylase and
Water mixing obtains gelatinization mash after the first heat treatment；Malt, gelatinization mash and water are mixed, after the second heat treatment
Obtain converted mash；Wheat juice is obtained by filtration in converted mash；Wheat juice is heated to boiling, and hops are added, continues boiling and boils；End is boiled in boiling
After water chestnut juice is added, staticly settle, obtain hot wheat juice；Hot wheat juice is cooled down, yeast juice is added in cooling procedure, send later
Enter fermentor and carries out fermentation process；The invention is by " puchiin ", natural brown pigment and dietary fiber for containing in water chestnut skin etc.
Bioactive ingredients are sufficiently dissolved into beer, assign beer flavour and healthcare function, it is more to beer to be able to satisfy consumer
The demand of memberization solves water chestnut skin problem of resource waste in edible and process, improves the economic value of water chestnut skin, there is one
Fixed realistic meaning；In brewing, selects water chestnut and water chestnut skin as auxiliary material, select the sugar in wheat juice preparation process
Change, boil stage addition.The technique starch in water chestnut and water chestnut skin can be fully converted to fermentable sugar and sufficiently
Effectively leach the bioactive ingredients such as " puchiin ", natural brown pigment and the dietary fiber contained in water chestnut and water chestnut skin.
Other features and advantages of the present invention will the following detailed description will be given in the detailed implementation section.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
The present invention provides a kind of preparation method of water chestnut beer, the preparation method includes:
(1) water chestnut will be removed the peel and water chestnut skin mixes, and respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) water chestnut slag, amylase and water are mixed, gelatinization mash is obtained after the first heat treatment；
(3) malt, gelatinization mash and water are mixed, obtains converted mash after the second heat treatment；
(4) wheat juice is obtained by filtration in converted mash；
(5) wheat juice is heated to boiling, and hops is added, continued boiling and boil；
(6) water chestnut juice is added after boiling in boiling, staticly settles, obtains hot wheat juice；
(7) hot wheat juice is cooled down, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The utilization rate of nutritional ingredient in water chestnut and water chestnut skin, in peeling water chestnut and water chestnut skin, malt content is 15-25%；
Peeling water chestnut and water chestnut skin are mixed according to mass ratio for 1:0.8-1.2.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The utilization rate of nutritional ingredient after mixing by water chestnut slag and hot water first, adds in step (2) in water chestnut and water chestnut skin
Amylase；
Wherein, the mass ratio of water chestnut slag and hot water is 1:2.8-3.2；
The enzyme activity of amylase is 14-16U/g；
The temperature of hot water is 55-65 DEG C.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The step of utilization rate of nutritional ingredient in water chestnut and water chestnut skin, the first heat treatment includes: first to be heated to 88-92 DEG C, keeps the temperature 13-
After 17min, it is further continued for being heated to boiling.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
Malt and hot water are first mixed in step (3), are heated to 45-55 DEG C by the utilization rate of nutritional ingredient in water chestnut and water chestnut skin,
Gelatinization mash is added after keeping the temperature 28-32min；
Wherein, the mass ratio of malt and hot water is 1:4.8-5.2.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The step of utilization rate of nutritional ingredient in water chestnut and water chestnut skin, the second heat treatment includes: after gelatinization mash is added, to continue to heat
To 60-64 DEG C, continue to be heated to 68-72 DEG C after keeping the temperature 35-45min, then after keeping the temperature 25-35min, is warming up to 75-77 DEG C, obtains
Converted mash.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
Converted mash is pumped to lautertuns precipitating and stands 13- by the utilization rate of nutritional ingredient in water chestnut and water chestnut skin in step (4)
It is filtered after 17min, it is secondary that filter process washes grain.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The utilization rate of nutritional ingredient in water chestnut and water chestnut skin, in step (5), the additive amount of hops is the 0.2-0.4% of wheat juice weight；
Boiling the time boiled is 85-95min, boils the intensity boiled and is higher than 7%.
In a preferred embodiment of the invention, it in order to improve the mouthfeel and nutritional ingredient of obtained beer, improves
The utilization rate of nutritional ingredient in water chestnut and water chestnut skin, in step (7), the additive amount of yeast juice is the 1.5- of hot wheat juice weight
2.5%；
After yeast juice is added, yeast number is 1.0-1.5 × 107/mL in hot wheat juice；
It to fermentor, fermentation temperature after 7-9 DEG C, is sent into is 9-11 DEG C that the step of fermentation process, which includes: by hot Wort cooling,
When biacetyl drops below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days.
The present invention also provides a kind of water chestnut beer, the water chestnut beer is made by above-mentioned preparation method.
The present invention will be described in detail by way of examples below.
Embodiment 1
(1) will peeling water chestnut and water chestnut skin according to mass ratio be 1:0.8 mixed (peeling water chestnut and water chestnut skin in,
Malt content is 15%), to respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) first by water chestnut slag and hot water after mixing, add amylase, be first heated to 88 DEG C, after keeping the temperature 13min,
It is further continued for being heated to boiling, obtains gelatinization mash；Wherein, the mass ratio of water chestnut slag and hot water is 1:2.8；The enzyme activity of amylase
For 14U/g；
(3) first malt and hot water are mixed according to mass ratio for 1:4.8, is heated to 45 DEG C, gelatinization is added after keeping the temperature 28min
Mash；After gelatinization mash is added, continue to be heated to 60 DEG C, continue to be heated to 68 DEG C after keeping the temperature 35min, then after keeping the temperature 25min, rises
Temperature obtains converted mash to 75 DEG C；
(4) converted mash is pumped to after lautertuns precipitating stands 13min and is filtered, it is secondary that filter process washes grain；
(5) wheat juice is heated to boiling, and hops (being added in three times) is added, the additive amount of hops is wheat juice weight
0.2%, continue boiling and boils (time that boiling is boiled is 85min, boils the intensity 8% boiled)；
(6) water chestnut juice is added after boiling in boiling, staticly settles 30min, obtains hot wheat juice；
(7) it carries out hot wheat juice to be cooled to 7 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice
The 1.5% of weight), it is sent into fermentor later and carries out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 in hot wheat juice
×107A/mL；
The step of fermentation process includes: by hot Wort cooling to fermentor after 7 DEG C, is sent into, and fermentation temperature is 9 DEG C, when double
When acetyl drops below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer
With can also be used filling after filter filtering and sterilize and drunk as Flaschebier.
Embodiment 2
(1) will peeling water chestnut and water chestnut skin according to mass ratio be 1:1.2 mixed (peeling water chestnut and water chestnut skin in,
Malt content is 25%), to respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) first by water chestnut slag and hot water after mixing, add amylase, be first heated to 92 DEG C, after keeping the temperature 17min,
It is further continued for being heated to boiling, obtains gelatinization mash；Wherein, the mass ratio of water chestnut slag and hot water is 1:3.2；The enzyme activity of amylase
For 16U/g；
(3) first malt and hot water are mixed according to mass ratio for 1:5.2, is heated to 55 DEG C, gelatinization is added after keeping the temperature 32min
Mash；After gelatinization mash is added, continue to be heated to 64 DEG C, continue to be heated to 72 DEG C after keeping the temperature 45min, then after keeping the temperature 35min, rises
Temperature obtains converted mash to 77 DEG C；
(4) converted mash is pumped to after lautertuns precipitating stands 17min and is filtered, it is secondary that filter process washes grain；
(5) wheat juice is heated to boiling, and hops (being added in three times) is added, the additive amount of hops is wheat juice weight
0.4%, continue boiling and boils (time that boiling is boiled is 95min, boils the intensity 9% boiled)；
(6) water chestnut juice is added after boiling in boiling, staticly settles 30min, obtains hot wheat juice；
(7) it carries out hot wheat juice to be cooled to 9 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice
The 2.5% of weight), it is sent into fermentor later and carries out fermentation process；After yeast juice is added, yeast number is 1.0-1.5 in hot wheat juice
×107A/mL；
The step of fermentation process includes: by hot Wort cooling to fermentor after 9 DEG C, is sent into, and fermentation temperature is 11 DEG C, when double
When acetyl drops below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer
With can also be used filling after filter filtering and sterilize and drunk as Flaschebier.
Embodiment 3
(1) will peeling water chestnut and water chestnut skin according to mass ratio be 1:1 mixed (peeling water chestnut and water chestnut skin in, wheat
Bud content is 20%), to respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) first by water chestnut slag and hot water after mixing, add amylase, be first heated to 90 DEG C, after keeping the temperature 15min,
It is further continued for being heated to boiling, obtains gelatinization mash；Wherein, the mass ratio of water chestnut slag and hot water is 1:3；The enzyme activity of amylase is
15U/g；
(3) first malt and hot water are mixed according to mass ratio for 1:5, is heated to 50 DEG C, gelatinization wine with dregs is added after keeping the temperature 30min
Liquid；After gelatinization mash is added, continue to be heated to 62 DEG C, continue to be heated to 70 DEG C after keeping the temperature 40min, then after keeping the temperature 30min, heating
To 76 DEG C, converted mash is obtained；
(4) converted mash is pumped to after lautertuns precipitating stands 15min and is filtered, it is secondary that filter process washes grain；
(5) wheat juice is heated to boiling, and hops (being added in three times) is added, the additive amount of hops is wheat juice weight
0.3%, continue boiling and boils (time that boiling is boiled is 90min, boils the intensity 10% boiled)；
(6) water chestnut juice is added after boiling in boiling, staticly settles 30min, obtains hot wheat juice；
(7) it carries out hot wheat juice to be cooled to 8 DEG C, yeast juice is added in cooling procedure, and (additive amount of yeast juice is hot wheat juice
The 2% of weight), it is sent into fermentor later and carries out fermentation process；Be added yeast juice after, in hot wheat juice yeast number be 1.0-1.5 ×
107A/mL；
The step of fermentation process includes: by hot Wort cooling to fermentor after 8 DEG C, is sent into, and fermentation temperature is 10 DEG C, when double
When acetyl drops below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days；It can be drunk after fermentation directly as fresh beer
With can also be used filling after filter filtering and sterilize and drunk as Flaschebier.
The bioactive ingredients such as " puchiin ", natural brown pigment and the dietary fiber that contain in water chestnut skin are filled in the invention
Divide and be dissolved into beer, assign beer flavour and healthcare function, is able to satisfy consumer to beer multiple demands, solves
Water chestnut skin problem of resource waste in edible and process, improves the economic value of water chestnut skin, there is certain realistic meaning；?
In brewing, selects water chestnut and water chestnut skin as auxiliary material, select the saccharification in wheat juice preparation process, boil stage addition.
The technique starch in water chestnut and water chestnut skin can be fully converted to fermentable sugar and substantially effectively leach water chestnut and
The bioactive ingredients such as " puchiin ", natural brown pigment and the dietary fiber that contain in water chestnut skin.Beer items reason obtained
Change the requirement that index meets beer national standard GB4927-2008.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of preparation method of water chestnut beer, which is characterized in that the preparation method includes:
(1) water chestnut will be removed the peel and water chestnut skin mixes, and respectively obtain water chestnut slag and water chestnut juice after crushing juicing；
(2) water chestnut slag, amylase and water are mixed, gelatinization mash is obtained after the first heat treatment；
(3) malt, gelatinization mash and water are mixed, obtains converted mash after the second heat treatment；
(4) wheat juice is obtained by filtration in converted mash；
(5) wheat juice is heated to boiling, and hops is added, continued boiling and boil；
(6) water chestnut juice is added after boiling in boiling, staticly settles, obtains hot wheat juice；
(7) hot wheat juice is cooled down, yeast juice is added in cooling procedure, be sent into fermentor later and carry out fermentation process.
2. preparation method according to claim 1, wherein in peeling water chestnut and water chestnut skin, malt content is 15-
25%；
Peeling water chestnut and water chestnut skin are mixed according to mass ratio for 1:0.8-1.2.
3. preparation method according to claim 1, wherein in step (2), be first uniformly mixed water chestnut slag and hot water
Afterwards, amylase is added；
Wherein, the mass ratio of water chestnut slag and hot water is 1:2.8-3.2；
The enzyme activity of amylase is 14-16U/g；
The temperature of hot water is 55-65 DEG C.
4. preparation method according to claim 1, wherein first includes: first to be heated to 88-92 the step of heat treatment
DEG C, after keeping the temperature 13-17min, it is further continued for being heated to boiling.
5. preparation method according to claim 1, wherein in step (3), first mix malt and hot water, be heated to
45-55 DEG C, gelatinization mash is added after keeping the temperature 28-32min；
Wherein, the mass ratio of malt and hot water is 1:4.8-5.2.
6. preparation method according to claim 5, wherein second heat treatment the step of include: be added gelatinization mash after,
Continue to be heated to 60-64 DEG C, continue to be heated to 68-72 DEG C after keeping the temperature 35-45min, then after keeping the temperature 25-35min, is warming up to 75-
77 DEG C, obtain converted mash.
7. preparation method according to claim 1, wherein in step (4), it is quiet that converted mash is pumped to lautertuns precipitating
It is filtered after setting 13-17min, it is secondary that filter process washes grain.
8. preparation method according to claim 1, wherein in step (5), the additive amount of hops is wheat juice weight
0.2-0.4%；
Boiling the time boiled is 85-95min, boils the intensity boiled and is higher than 7%.
9. preparation method according to claim 1, wherein in step (7), the additive amount of yeast juice is hot wheat juice weight
1.5-2.5%；
After yeast juice is added, yeast number is 1.0-1.5 × 10 in hot wheat juice7A/mL；
The step of fermentation process includes: by hot Wort cooling to fermentor after 7-9 DEG C, is sent into, and fermentation temperature is 9-11 DEG C, when double
When acetyl drops below 0.1mg/L, start to be cooled to 0 DEG C, and keep the temperature 10 days.
10. a kind of water chestnut beer, which is characterized in that water chestnut beer preparation as described in any one of claim 1-9
Method is made.
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Cited By (1)
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Application publication date: 20190614 |