CN109943423A - A kind of mulberries beer and its production technology - Google Patents

Abstract

The invention discloses a kind of mulberries beer and its production technologies, its component mainly includes mulberries, barley, hops and black rice, its weight percent is black rice 10-15%, malt 60%, mulberries 5-20%, mulberries beer has enhancing immune function of human body, it can promote T lymphocyte maturation, its lethal effect to lymphocyte is improved, to improve immune disease-resistance ability.The results of study such as mulberries can promote the growth of hematopoietic cell, and fiber crops are soft show that mulberries can be such that grain system progenitor cells (CFUD) yield obviously increases, and have facilitation to the growth of grain system progenitor cells；Using the fruity beer that mulberries are developed as raw material, the not only flavor with traditional beer and nutrition, and the health-care efficacy with mulberries.It is a kind of health-preserving beverage that nutritive value is higher than traditional beer.The exploitation of mulberries beer meets different levels consumer demand.As China the majority of consumers are to increasingly paying attention in terms of health care, the exploitation of mulberries health fruity beer is by the favor by consumer.

Description

A kind of mulberries beer and its production technology

Technical field

The present invention relates to a kind of beer, and in particular to a kind of mulberries beer and its production technology.

Background technique

Beer is the cold drink that summer and autumn sunstroke prevention is quenched one's thirst, and beer contains the alcohol of 3-5%, can be promoted blood circulation；Contain Carbon dioxide has refrigerant comfort when drinking；It can also help digest, promote appetite.Our countries are also that beer consumption is big State likes the crowd of beer more, and also there are many beer of class currently on the market；The mouthfeel and nutritional ingredient of every kind of beer are respectively not Identical, it is quite the excellent beverage of party relieving summer-heat by the favorite alcoholic drink of broad masses of the people that beer, which is a kind of,.Currently, beer Industry development is rapid, and demand of the majority of consumers to beer is also higher and higher, and the appearance of many novel beers promotes beer row The development of industry, and there has also been very big improvement in Tech. for brewing beer, technology, and mulberries consumption in the country's is disappeared at present with fresh fruit Based on taking, can partially be processed into that morat, mulberries are dry and the fabricated products such as Mulberry beverage, however by processing technology, be processed into Originally and in process the larger equal limitations influence of mulberries nutritive value loss, mulberries product deep processing development space have relatively Limit.

Summary of the invention

The purpose of the present invention is to provide a kind of mulberries beer and its production technologies, high to improve beer nutritive value.

In order to solve the above-mentioned technical problems, the present invention provides the following technical solutions:

A kind of mulberries beer wine, component mainly include mulberries, barley, hops and black rice, and weight percent is Black rice 10-15%, malt 60%, mulberries 5-20%.

As a preferred technical solution of the present invention, a kind of mulberries beer and its production technology, comprising the following steps:

Step 1: stock, barley as raw material most important in Beer Brewage need barley to handle when beer brewing At malt, hops and black rice are got ready；

Step 2: crushing, and after the raw materials such as rice and malt crush, raw material storage repository is sent into, then by inclination delivery board It send to spiral conveyor, is re-fed into plane rotation vibration sieve and cleans, iron remover is recycled to remove de-iron class magazine, it is fixed to be sent into Scale is measured, after title up to standard is full, with dry pulverization process rice, it is desirable that point subsequent black rice is thin as far as possible, and malt is then crushed with wet pulverizing At requiring that malt husks split without broken；

Step 3: gelatinization first puts into the auxiliary materials such as rice and part malt in adjunce copper, and in bottom, stirring and warm water are mixed It closes, water temperature is controlled at 40 degrees Celsius, is kept the temperature 30 minutes, water temperature is then raised to 75 degrees Celsius within ten minutes rapidly, then protect Wheat juice is boiled in temperature 30 minutes, later heating, and boiling time 4 minutes, this process becomes boiled for the first time, and obtained mash claims To be gelatinized wine with dregs；

Step 4: saccharification puts into malt in brew kettle while boiling the first time of the step 3, mixed with water It closes, 40~45 degrees Celsius of water temperature, keeps the temperature 40-80 minutes, this process abbreviation protein stops, by what is boiled for the first time Gelatinization wine with dregs pump is driven into brew kettle, and the temperature of control mixing mash is kept the temperature, stirring, sugar between 64~67 degrees Celsius Change, when the mash chance iodine being saccharified is constant blue, first takes out a part of mellow solution of saccharification from brew kettle, put into adjunce copper, It is boiled for the second time, then the mash boiled for the second time is returned in brew kettle, mixed；

Step 5: mash in brew kettle is warming up to 74~77 degrees Celsius, malt is made after standing 15 minutes by filtering Wine with dregs, filtering is obtained wheat juice requirement wheat juice liquid-transparent, limpid, without apparent white starch suspension particle, does not have wheat skin Impurity, it is as clear as crystal to wash poor water, and without obvious muddy, the wheat juice after wort filtration is first pumped into temporary by good transmittance Tank temporarily stores, for use；

Step 6 :-hops separation is boiled, wheat juice is added in boiling pot, when pellet hop is added, opens the thin packaging of aluminium Bag, pellet hop is directly thrown into boiling pot, is then boiled, and this time boiling part can play evaporation water Point, concentrated wort leaches the effect for adding the effective component in hops；

Step 7: sediment stands 2-3h in boiling pot；

Step 8: it is cooling, it is cooled down in sink, cooling hot wheat juice is 2 degrees Celsius with coolant-temperature gage, and ice water is heated To 80~85 degrees Celsius, can when washing trough with water come using；

Step 9: primary fermentation, the shorter the time of Wort cooling to fermentation temperature the better, and saccharomycete is aerobic bacteria, needs Growth and breeding in aerobic environment, in fermentation the abundance of enough aseptic oxygens be provided with the growth and breeding conducive to yeast with And the accumulation of atp early period, thus the wheat juice that successfully ferments；

Step 10: filling 02, and the wheat juice dissolved oxygen amount after ventilation is generally controlled in 7-11mg/L；

Step 11: standby mulberries, select maturity it is good, it is not damaged, without insect bite and without good mulberries of conditions such as mildews Sorosis is real, at the same by fruit branch, lose leaf and other impurities are rejected, cleaned later, the process of cleaning, which is divided into, slightly washes and fine purifiation, Slightly washing is that the mulberries fruit of select is placed in great purge pond, to remove the sundries such as the silt being mingled in fruit, and changes Shui Chong It washes, fine purifiation is by slightly washed fruit；

Step 12: mashing directlys adopt the beater that sieve diameter is 0.3~0.6mm and carries out cold pulping, this is wanted can be with The flavor and nutritional ingredient of best guarantee mulberries fruit.It is careful when mashing, avoiding smashing seed, to cause mulberry juice to have different Taste will add VC and citric acid mixed solution that a small amount of concentration is 0.2%, in real time while mashing to reach color protection Effect；

Step 13: after the completion of the mashing of mulberries fruit, appropriate pectase is added in enzymatic treatment, and heating pulp is taken the photograph to 40~42 Family name's degree, heat preservation stand 3~4h and pectase are allowed to have an effect, pectase additive amount 0.1%；

Step 14: the sorosis pulp after enzyme treated is packed into cloth bag internal pressure juice by juicing；

Step 15: filtering, the filter opening diameter of straining machine are 0.5mm, filter off seed and big pulp particle；

Step 10 six: tinning, the mulberries beer juice that mulberries beer fermentation technique prepares pass through beer yeast fermenting, can Reducing sugar is converted into alcohol, is packed into fermentor；

Step 10 seven: the time of fermentation, three tank wheat juice of a tank fermentor note, injection controls the saccharomycete within 12 hours Additional amount be 0.8%.The temperature that wheat juice injects fermentor is 10 degrees Celsius, allows room temperature that fermentor is helped to be warming up to 13 Celsius Degree is kept for 13 degrees Celsius of fermentation temperature, and fermentation time is 5 days, and fermentation liquid pol is down to 10.6-11.2 ° of Bx, is examined with C02 Its purity is surveyed, C02 can be recycled, the stopping when fermentation liquid pol is down to 3.5Bx, later in 3 degrees Celsius of holding 5-6 The temperature of fermentation liquid is reduced to 7 degrees Celsius when fermentation appearance is up to 65% by it, and the time controls at 36 hours or so, A yeast is arranged, with 5-7 days reduction of diacetyl；

Step 10 eight: filtration wine is temporarily store, after the diacetyl content for measuring fermentation liquid is less than 0.1ppm, by fermentation liquid Temperature be reduced to 4 degrees Celsius, kept for fermentation liquid temperature 4 days, the beer fermented be then pumped into beer process tank again, 8 days cold tank time, and washed with carbon dioxide, filtered beer after 8 days, the substance used is diatomite, carries out items this moment and refers to It is marked with and is filtered wine inspection, is pumped into bright beer tank after qualified, it is filling wait enter racking room；

Step 10 nine: packing, and after mulberries beer filtration, is prepared to enter into packet assembler in bright beer tank low-temp storage, usually In the case of, it needing to finish in one day inner packing with a batch of beer, the sterilization mode of use is flash pasteurization, Production line is automatic packaging production line.

As a preferred technical solution of the present invention, the nutritive value of mulberries is that it contains and gives birth to than more rich dimension The nutritional ingredients such as element, minerals, amino acid.

As a preferred technical solution of the present invention, the auxiliary material used in the Beer Brewage mainly have rice, sugar, Corn, wheat and starch, syrup etc..

As a preferred technical solution of the present invention, when the saccharification auxiliary material using burden control in 25%- 45%, auxiliary material largely can all contain soluble nitrogen, but content very little, almost in wheat juice nitrogen containing component and content do not have Any influence, so the addition of auxiliary material can also be played the role of reducing wheat juice nitrogen pool, to improve the abiotic of beer Stability.

As a preferred technical solution of the present invention, the barley works as wine as raw material most important in Beer Brewage It needs barley to be processed into malt when making beer, the content of starch of malt is very high, and wherein contains nitrogen substance and various rich Rich enzyme system provides sufficient energy and material base for the fermentation process in saccharification stage, subsequent saccharomycete.

As a preferred technical solution of the present invention, the hops play critical work in Beer Brewage With it not only assigns beer unique bitter taste, determines mouthfeel, taste and the fragrance of beer, the beer made can be made to be easier It spumes and the duration of foam is more preferable.Macro-molecular protein in wheat juice can be made to accelerate flocculation, make ready-made wheat juice and make Quality, the stability of beer beer be improved, and there are also play to a certain extent prevent wheat juice microbiological contamination corruption and Clear effect.

As a preferred technical solution of the present invention, the yeast plays the work for converting reducing sugar to alcohol With.

The beneficial effects obtained by the present invention are as follows being: the present invention relates to beer and its production technology, especially a kind of mulberries beer Wine is spilt and its production technology, and beer is the cold drink that summer and autumn sunstroke prevention is quenched one's thirst, and beer contains the alcohol of 3-5%, can promote blood Liquid circulation；Carbonated has refrigerant comfort when drinking；It can also help digest, promote appetite, mulberries beer has enhancing Immune function of human body can promote T lymphocyte maturation, improve its lethal effect to lymphocyte, to improve immune anti- Sick ability.The results of study such as mulberries can promote the growth of hematopoietic cell, and fiber crops are soft show that mulberries can make grain system progenitor cells (CFUD) Yield obviously increases, and has facilitation to the growth of grain system progenitor cells；Using the fruity beer that mulberries are developed as raw material, not only have There are flavor and the nutrition of traditional beer, and the health-care efficacy with mulberries.It is that a kind of nutritive value is higher than traditional beer to support It drink raw product.The exploitation of mulberries beer meets different levels consumer demand.As China the majority of consumers are to health care Aspect is increasingly paid attention to, and the exploitation of mulberries health fruity beer is by the favor by consumer.

Other than objects, features and advantages described above, there are also other objects, features and advantages by the present invention. Below by embodiment, the present invention is described in further detail.

Specific embodiment

Embodiment 1

A kind of mulberries beer wine, component mainly include mulberries, barley, hops and black rice, and weight percent is Black rice 10-15%, malt 60%, mulberries 5-20%.

A kind of mulberries beer and its production technology, comprising the following steps:

Step 1: stock, barley as raw material most important in Beer Brewage need barley to handle when beer brewing At malt, hops and black rice are got ready；

Step 2: crushing, and after the raw materials such as rice and malt crush, raw material storage repository is sent into, then by inclination delivery board It send to spiral conveyor, is re-fed into plane rotation vibration sieve and cleans, iron remover is recycled to remove de-iron class magazine, it is fixed to be sent into Scale is measured, after title up to standard is full, with dry pulverization process rice, it is desirable that point subsequent black rice is thin as far as possible, and malt is then crushed with wet pulverizing At requiring that malt husks split without broken；

Step 3: gelatinization first puts into the auxiliary materials such as rice and part malt in adjunce copper, and in bottom, stirring and warm water are mixed It closes, water temperature is controlled at 40 degrees Celsius, is kept the temperature 30 minutes, water temperature is then raised to 75 degrees Celsius within ten minutes rapidly, then protect Wheat juice is boiled in temperature 30 minutes, later heating, and boiling time 4 minutes, this process becomes boiled for the first time, and obtained mash claims To be gelatinized wine with dregs；

Step 4: malt is put into brew kettle, is mixed with water, water while boiling the first time of step 3 by saccharification 40~45 degrees Celsius of temperature keeps the temperature 40-80 minutes, this process abbreviation protein stops, the gelatinization wine with dregs that will be boiled for the first time It is driven into brew kettle with pump, the temperature of control mixing mash keeps the temperature, stirs between 64~67 degrees Celsius, and sugar is worked as in saccharification The mash changed meet iodine it is constant blue when, first take out a part of mellow solution of saccharification from brew kettle, put into adjunce copper, carry out the It is secondary to boil, then the mash boiled for the second time is returned in brew kettle, it mixes；

Step 5: mash in brew kettle is warming up to 74~77 degrees Celsius, malt is made after standing 15 minutes by filtering Wine with dregs, filtering is obtained wheat juice requirement wheat juice liquid-transparent, limpid, without apparent white starch suspension particle, does not have wheat skin Impurity, it is as clear as crystal to wash poor water, and without obvious muddy, the wheat juice after wort filtration is first pumped into temporary by good transmittance Tank temporarily stores, for use；

Step 6 :-hops separation is boiled, wheat juice is added in boiling pot, when pellet hop is added, opens the thin packaging of aluminium Bag, pellet hop is directly thrown into boiling pot, is then boiled, and this time boiling part can play evaporation water Point, concentrated wort leaches the effect for adding the effective component in hops；

Step 7: sediment stands 2-3h in boiling pot；

Step 8: it is cooling, it is cooled down in sink, cooling hot wheat juice is 2 degrees Celsius with coolant-temperature gage, and ice water is heated To 80~85 degrees Celsius, can when washing trough with water come using；

Step 9；Primary fermentation, the shorter the time of Wort cooling to fermentation temperature the better, and saccharomycete is aerobic bacteria, needs Growth and breeding in aerobic environment, in fermentation the abundance of enough aseptic oxygens be provided with the growth and breeding conducive to yeast with And the accumulation of atp early period, thus the wheat juice that successfully ferments；

Step 10: filling 02, and the wheat juice dissolved oxygen amount after ventilation is generally controlled in 7-11mg/L；

Step 11: standby mulberries, select maturity it is good, it is not damaged, without insect bite and without good mulberries of conditions such as mildews Sorosis is real, at the same by fruit branch, lose leaf and other impurities are rejected, cleaned later, the process of cleaning, which is divided into, slightly washes and fine purifiation, Slightly washing is that the mulberries fruit of select is placed in great purge pond, to remove the sundries such as the silt being mingled in fruit, and changes Shui Chong It washes, fine purifiation is by slightly washed fruit；

Step 12: mashing directlys adopt the beater that sieve diameter is 0.3~0.6mm and carries out cold pulping, this is wanted can be with The flavor and nutritional ingredient of best guarantee mulberries fruit.It is careful when mashing, avoiding smashing seed, to cause mulberry juice to have different Taste will add VC and citric acid mixed solution that a small amount of concentration is 0.2%, in real time while mashing to reach color protection Effect；

Step 13: after the completion of the mashing of mulberries fruit, appropriate pectase is added in enzymatic treatment, and heating pulp is taken the photograph to 40~42 Family name's degree, heat preservation stand 3~4h and pectase are allowed to have an effect, pectase additive amount 0.1%；

Step 14: the sorosis pulp after enzyme treated is packed into cloth bag internal pressure juice by juicing；

Step 15: filtering, the filter opening diameter of straining machine are 0.5mm, filter off seed and big pulp particle；

Step 10 six: tinning, the mulberries beer juice that mulberries beer fermentation technique prepares pass through beer yeast fermenting, can Reducing sugar is converted into alcohol, is packed into fermentor；

Step 10 seven: the time of fermentation, three tank wheat juice of a tank fermentor note, injection controls the saccharomycete within 12 hours Additional amount be 0.8%.The temperature that wheat juice injects fermentor is 10 degrees Celsius, allows room temperature that fermentor is helped to be warming up to 13 Celsius Degree is kept for 13 degrees Celsius of fermentation temperature, and fermentation time is 5 days, and fermentation liquid pol is down to 10.6-11.2 ° of Bx, is examined with C02 Its purity is surveyed, C02 can be recycled, the stopping when fermentation liquid pol is down to 3.5Bx, later in 3 degrees Celsius of holding 5-6 The temperature of fermentation liquid is reduced to 7 degrees Celsius when fermentation appearance is up to 65% by it, and the time controls at 36 hours or so, A yeast is arranged, with 5-7 days reduction of diacetyl；

Step 10 eight: filtration wine is temporarily store, after the diacetyl content for measuring fermentation liquid is less than 0.1ppm, by fermentation liquid Temperature be reduced to 4 degrees Celsius, kept for fermentation liquid temperature 4 days, the beer fermented be then pumped into beer process tank again, 8 days cold tank time, and washed with carbon dioxide, filtered beer after 8 days, the substance used is diatomite, carries out items this moment and refers to It is marked with and is filtered wine inspection, is pumped into bright beer tank after qualified, it is filling wait enter racking room；

Step 10 nine: packing, and after mulberries beer filtration, is prepared to enter into packet assembler in bright beer tank low-temp storage, usually In the case of, it needing to finish in one day inner packing with a batch of beer, the sterilization mode of use is flash pasteurization, Production line is automatic packaging production line.

The quality index physical and chemical index of mulberries beer requires to hold by China beer quality standard GB 4927-2008

The nutritive value of mulberries is that it contains than nutritional ingredients such as more rich vitamin, minerals, amino acid.

The auxiliary material used in Beer Brewage mainly has rice, sugar, corn, wheat and starch, syrup etc..

For the use burden control of auxiliary material in 25%-45%, auxiliary material largely can all contain soluble nitrogen, but contain when saccharification Measure very little, almost in wheat juice nitrogen containing component and content there is no any influence, so the addition of auxiliary material can also play reduction The effect of wheat juice nitrogen pool, to improve the non-biostability of beer.

Barley as raw material most important in Beer Brewage needs barley to be processed into malt, malt when beer brewing Content of starch it is very high, and wherein contain nitrogen substance and various enzyme systems abundant, for saccharification stage, subsequent saccharomycete Fermentation process provides sufficient energy and material base.

Hops playing the role of in Beer Brewage is critical, it not only assigns beer unique bitter taste, determines beer Mouthfeel, taste and the fragrance of wine, can make that the beer made is easier to spume and the duration of foam is more preferable.It can make wheat juice Middle macro-molecular protein accelerates flocculation, and quality, the stability for the beer beer for making ready-made wheat juice and having made are improved, And there are also play the role of to a certain extent prevent wheat juice microbiological contamination corruption and it is clear.

Yeast plays the role of converting alcohol for reducing sugar.

The beneficial effects obtained by the present invention are as follows being: the present invention relates to beer and its production technology, especially a kind of mulberries beer Wine is spilt and its production technology, and beer is the cold drink that summer and autumn sunstroke prevention is quenched one's thirst, and beer contains the alcohol of 3-5%, can promote blood Liquid circulation；Carbonated has refrigerant comfort when drinking；It can also help digest, promote appetite, mulberries beer has enhancing Immune function of human body can promote T lymphocyte maturation, improve its lethal effect to lymphocyte, to improve immune anti- Sick ability.The results of study such as mulberries can promote the growth of hematopoietic cell, and fiber crops are soft show that mulberries can make grain system progenitor cells (CFUD) Yield obviously increases, and has facilitation to the growth of grain system progenitor cells；Using the fruity beer that mulberries are developed as raw material, not only have There are flavor and the nutrition of traditional beer, and the health-care efficacy with mulberries.It is that a kind of nutritive value is higher than traditional beer to support It drink raw product.The exploitation of mulberries beer meets different levels consumer demand.As China the majority of consumers are to health care Aspect is increasingly paid attention to, and the exploitation of mulberries health fruity beer is by the favor by consumer.

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 (8)

1. a kind of mulberries beer, component mainly includes mulberries, barley, hops and black rice, and weight percent is black big Rice 10-15%, malt 60%, mulberries 5-20%.

2. a kind of mulberries beer according to claim 1 and its production technology, which comprises the following steps:

Step 1: stock, barley as raw material most important in Beer Brewage need barley to be processed into wheat when beer brewing Bud gets hops and black rice ready；

Step 2: crush, the raw materials such as rice and malt crush after, be sent into raw material storage repository, then by inclination delivery board send to Spiral conveyor is re-fed into plane rotation vibration sieve and cleans, recycles iron remover to remove de-iron class magazine, be sent into batch scale, After title up to standard is full, with dry pulverization process rice, it is desirable that point subsequent black rice is thin as far as possible, and malt is then ground into wet pulverizing will Malt husks are asked to split without broken；

Step 3: gelatinization first puts into the auxiliary materials such as rice and part malt in adjunce copper, stirs in bottom and mixes with warm water, Water temperature is controlled at 40 degrees Celsius, is kept the temperature 30 minutes, water temperature is then raised to 75 degrees Celsius within ten minutes rapidly, then keep the temperature 30 Minute, wheat juice is boiled in heating later, and boiling time 4 minutes, this process becomes boiled for the first time, and obtained mash is known as being gelatinized Wine with dregs；

Step 4: malt is put into brew kettle, is mixed with water, water while boiling the first time of the step 3 by saccharification 40~45 degrees Celsius of temperature keeps the temperature 40-80 minutes, this process abbreviation protein stops, the gelatinization wine with dregs that will be boiled for the first time It is driven into brew kettle with pump, the temperature of control mixing mash keeps the temperature, stirs between 64~67 degrees Celsius, and saccharification is worked as in saccharification When good mash chance iodine is constant blue, a part of mellow solution of saccharification is first taken out from brew kettle, is put into adjunce copper, is carried out second It boils, then the mash boiled for the second time is returned in brew kettle, mix；

Step 5: mash in brew kettle is warming up to 74~77 degrees Celsius, malt wine with dregs, mistake is made after standing 15 minutes by filtering Filter, it is obtained wheat juice requirement wheat juice liquid-transparent, limpid, it is washed without apparent white starch suspension particle without wheat skin impurity Poor water is as clear as crystal, and without obvious muddy, the wheat juice after wort filtration is first pumped into temporary storage tank and temporarily stored up by good transmittance It deposits, for use；

Step 6: boiling-hops separation, wheat juice added in boiling pot, when pellet hop is added, open the thin packaging bag of aluminium, Pellet hop is directly thrown into boiling pot, is then boiled, and this time boiling part can play evaporation water, is concentrated Wheat juice leaches the effect for adding the effective component in hops；

Step 7: sediment stands 2-3h in boiling pot；

Step 8: it is cooling, it is cooled down in sink, cooling hot wheat juice is 2 degrees Celsius with coolant-temperature gage, and ice water is heated to 80 ~85 degrees Celsius, can when washing trough with water come using；

Step 9: primary fermentation, the shorter the time of Wort cooling to fermentation temperature the better, and saccharomycete is aerobic bacteria, needs aerobic Environment in growth and breeding, the abundance of enough aseptic oxygens is provided with the growth and breeding conducive to yeast and early period in fermentationatpAccumulation, thus successfully ferment wheat juice；

Step 10: filling O2, and the wheat juice dissolved oxygen amount after ventilation is generally controlled in 7-11mg/L；

Step 11: standby mulberries, select maturity it is good, it is not damaged, without insect bite and without good mulberry fruits of conditions such as mildews It is real, at the same by fruit branch, lose leaf and other impurities are rejected, cleaned later, the process of cleaning, which is divided into, slightly washes and fine purifiation, and slightly washing is The mulberries fruit of select is placed in great purge pond, to remove the sundries such as the silt being mingled in fruit, and changes water flushing, fine purifiation It is by slightly washed fruit；

Step 12: mashing directlys adopt the beater that sieve diameter is 0.3~0.6mm and carries out cold pulping, this is wanted can be best Guarantee mulberries fruit flavor and nutritional ingredient.It is careful when mashing, avoids smashing seed and mulberry juice is caused to have peculiar smell, While mashing, VC and citric acid mixed solution that a small amount of concentration is 0.2% are added, in real time to have the function that color protection；

Step 13: appropriate pectase is added after the completion of the mashing of mulberries fruit in enzymatic treatment, heats pulp to 40~42 degrees Celsius, Heat preservation stands 3~4h and pectase is allowed to have an effect, pectase additive amount 0.1%；

Step 14: the sorosis pulp after enzyme treated is packed into cloth bag internal pressure juice by juicing；

Step 15: filtering, the filter opening diameter of straining machine are 0.5mm, filter off seed and big pulp particle；

Step 10 six: tinning, the mulberries beer juice that mulberries beer fermentation technique prepares pass through beer yeast fermenting, can restore Property sugar be converted into alcohol, be packed into fermentor；

Step 10 seven: the time of fermentation, three tank wheat juice of a tank fermentor note, injection controlled within 12 hours, and saccharomycete adds Entering amount is 0.8%.The temperature that wheat juice injects fermentor is 10 degrees Celsius, allows room temperature that fermentor is helped to be warming up to 13 degrees Celsius, protects 13 degrees Celsius of fermentation temperature are held, fermentation time is 5 days, and fermentation liquid pol is down to 10.6-11.2 ° of Bx, and it is pure to detect its with CO2 Degree, CO2 can be recycled, the stopping when fermentation liquid pol is down to 3.5Bx, be kept for 5-6 days at 3 degrees Celsius later, when outer When seeing the degree of fermentation up to 65%, the temperature of fermentation liquid is reduced to 7 degrees Celsius, the time controls at 36 hours or so, arranges a ferment Mother, with 5-7 days reduction of diacetyl；

Step 10 eight: filtration wine is temporarily store, after the diacetyl content for measuring fermentation liquid is less than 0.1ppm, by the temperature of fermentation liquid Degree is reduced to 4 degrees Celsius, is kept for fermentation liquid temperature 4 days, and the beer fermented is then pumped into beer process tank again, when cold tank Between 8 days, and washed with carbon dioxide, filtered beer after 8 days, the substance used is diatomite, carry out this moment indices and It filters wine to examine, is pumped into bright beer tank after qualified, it is filling wait enter racking room；

Step 10 nine: packing, and after mulberries beer filtration, is prepared to enter into packet assembler, usual situation in bright beer tank low-temp storage Under, it needs to finish in one day inner packing with a batch of beer, the sterilization mode of use is flash pasteurization, production line For automatic packaging production line.

3. a kind of mulberries beer according to claim 2 and its production technology, which is characterized in that the nutritive value of mulberries exists Contain in it than nutritional ingredients such as more rich vitamin, minerals, amino acid.

4. a kind of mulberries beer according to claim 1 and its production technology, which is characterized in that in the Beer Brewage The auxiliary material used mainly has rice, sugar, corn, wheat and starch, syrup etc..

5. a kind of mulberries beer according to claim 1 and its production technology, which is characterized in that the auxiliary material when saccharification Using burden control in 25%-45%, auxiliary material largely can all contain soluble nitrogen, but content very little, almost in wheat juice Nitrogen containing component and content there is no any influence, so the addition of auxiliary material can also play the role of reduce wheat juice nitrogen pool, from And improve the non-biostability of beer.

6. a kind of mulberries beer according to claim 1 and its production technology, which is characterized in that the barley is as beer Most important raw material in production needs barley to be processed into malt when beer brewing, and the content of starch of malt is very high, Er Qieqi In contain nitrogen substance and various enzyme systems abundant, provide sufficient energy for the fermentation process in saccharification stage, subsequent saccharomycete Amount and material base.

7. a kind of mulberries beer according to claim 1 and its production technology, which is characterized in that the hops are raw in beer Playing the role of in production is critical, it not only assigns beer unique bitter taste, determines mouthfeel, taste and the fragrance of beer, It can make that the beer made is easier to spume and the duration of foam is more preferable.Macro-molecular protein in wheat juice can be made to accelerate wadding Solidifying, quality, the stability for the beer beer for making ready-made wheat juice and having made are improved, and there are also play to a certain extent Prevent wheat juice microbiological contamination corruption and clear effect.

8. a kind of mulberries beer according to claim 1 and its production technology, which is characterized in that the yeast play by Reducing sugar is converted into the effect of alcohol.