CN110042022A - A kind of cynanchum auriculatum Royle beer and its brewage process - Google Patents
A kind of cynanchum auriculatum Royle beer and its brewage process Download PDFInfo
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- 241000028057 Cynanchum auriculatum Species 0.000 title claims abstract description 67
- 235000013405 beer Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000008569 process Effects 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims description 19
- 235000021307 Triticum Nutrition 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000010792 warming Methods 0.000 claims description 15
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000011630 iodine Substances 0.000 claims description 10
- 229910052740 iodine Inorganic materials 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 230000006872 improvement Effects 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 201000007270 liver cancer Diseases 0.000 description 4
- 208000014018 liver neoplasm Diseases 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 235000018927 edible plant Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000005856 steroid saponins Chemical class 0.000 description 2
- 102100021569 Apoptosis regulator Bcl-2 Human genes 0.000 description 1
- 241000512000 Asclepias curassavica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101000971171 Homo sapiens Apoptosis regulator Bcl-2 Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000612118 Samolus valerandi Species 0.000 description 1
- 102000009520 Vascular Endothelial Growth Factor C Human genes 0.000 description 1
- 108010073923 Vascular Endothelial Growth Factor C Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021440 light beer Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000005962 receptors Human genes 0.000 description 1
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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Abstract
A kind of cynanchum auriculatum Royle beer and its brewage process, a kind of technical field of beer production, the following steps are included: after malt is crushed, saccharified liquid is made by standard Mashing process, then boil 70 minutes, cynanchum auriculatum Royle and hops are added in boiling part, 20 DEG C are cooled to after filtering, and it adds saccharomycetes to make fermentation and brews a kind of auxotype health-care beer technical problems to be solved with higher functionality value and be to provide the brewage process of cynanchum auriculatum Royle beer, it is achieved by following scheme: a kind of cynanchum auriculatum Royle beer, according to weight percent, including following raw material: 25-35% fructus hordei germinatus, 1-3% cynanchum auriculatum Royle, 65-75% water, 0.1-0.3% hops, 0.2-0.5% brewer's yeast, a kind of Er Yeniu beer and its brewage process are provided.
Description
Technical field
The present invention relates to a kind of technical field of beer production, in particular to a kind of beer drink for adding medicinal and edible plant
Material, further relates to the brewage process of the beer.
Background technique
From late nineteenth century, China starts to introduce beer and Brewage industry [2].Beer industry is as China's brewing industry
In industry most young, largest, with fastest developing speed, development enables the world gasp in admiration for it.From 2002, China be more than the U.S. at
Since the first in the world big beer production and marketing state, rank the first in the world within yield continuous 15 years so far.The industry statistic whole nation in 2017
Beer production is 4.401 × 107kL, per capita annual consumption 35.77L.
China's beer product is mostly light beer, and flavor, variety protection are single, only in packaging and former wheat juice degree
Difference, primary raw material are mostly barley malts, and being added to part rice is auxiliary material, lack the novel beer of characteristic remarkable
[2], therefore, improve the homoplasy of product into the focus of attention of Chinese beer industry.Novel beer is developed, vast disappear both had been able to satisfy
Pursuit of the person of expense for new product is enriched the type of beer, can also be brought preferable economic interests to manufacturer [3].
The distribution of radix cynanchi bungei is relatively broad, and the producing region of 3 kinds of originating species is different, cynanchum auriculatum Royle fecund in Jiangsu,
Zhejiang, Shandong, Henan etc. save, using Yancheng, Jiangsu Province area Binhai County as main producing region；Heat-insulating mechanism fecund is in Jilin, Liaoning, mountain
East etc. saves, how wild；Bunge Swallowwort Root fecund is saved in Shandong, Shaanxi, Hebei, Henan etc., is with Taian Shandong and Licheng in Jinan city
Main producing region, only a small amount of cultivation.Strand radix cynanchi bungei is Asclepiadaceae Cynanchum plant cynanchum auriculatum Royle (Cynanchum
Auriculatum Royle ex Wight) dried root, be one of distinctive traditional medicine edible product in China, have grow
Nourishing liver and kidney benefiting essence-blood, strengthens the bone, black beard and hair, only pained and the effect of promote longevity, edible and medical value with higher
[4-7]。
Radix cynanchi bungei plant type of compounds rich in mainly includes C21 steroid compound, polysaccharide, protein, ammonia
Base acid and the essential trace elements of the human body, also contain acetophenone and phosphatide constituents etc., research shows that C21 steroid saponin is antitumor
One of mechanism is the expression by suppressor albumen, to induce cell apoptosis.Such as in terms of inhibiting liver cancer development, pass through
The gene protein bcl-2 being overexpressed is inhibited to inhibit mouse bearing liver cancer solid tumor (Heps) growth；It can also be by reducing liver cancer
Endothelial growth factors-the C (VEGF-C) of tissue blood vessel and its expression of receptor Flt-1-4, so that liver cancer be inhibited to develop.
With the fast development of traditional Chinese medicine cause and being rooted in the hearts of the people for health care idea, more and more people start
It is believed that Chinese medicine, starts to pay attention to health care, status of the integration of drinking and medicinal herbs product in the minds of people is also constantly soaring, more and more medicines
Edible product is by big well known.And the perfect combination of beer and integration of drinking and medicinal herbs product had both realized people to quality of the life
Pursue the effect of playing health care again.
Summary of the invention
In consideration of it, technical problem to be solved by the invention is to provide a kind of Er Yeniu beer and its brewage process, this
Health-care beer has certain nutrition health-care functions and stronger drink property again, contains C21 steroid saponin, polysaccharide, protein.
A kind of cynanchum auriculatum Royle beer and its brewage process, technical problems to be solved are to provide cynanchum auriculatum Royle beer
Brewage process is achieved by following scheme: according to weight percent, including following raw material: 25-35% fructus hordei germinatus, 1-3%
Cynanchum auriculatum Royle, 65-75% water, 0.1-0.3% hops, 0.2-0.5% brewer's yeast.
As an improvement according to mass percent, the cynanchum auriculatum Royle beer raw material proportion are as follows: 30% fructus hordei germinatus,
3% cynanchum auriculatum Royle, 70% water, 0.1% hops, 0.3% brewer's yeast.
As an improvement according to mass percent, the cynanchum auriculatum Royle beer raw material proportion are as follows: 25% fructus hordei germinatus,
1% cynanchum auriculatum Royle, 75% water, 0.3% hops, 0.3% brewer's yeast.
A kind of cynanchum auriculatum Royle beer and its brewage process, comprising the following steps: after crushing malt, be saccharified by standard
Saccharified liquid is made in technique, then boils 70 minutes, and cynanchum auriculatum Royle and hops are added in boiling part, are cooled to 20 after filtering
DEG C, and add saccharomycetes to make fermentation and brew a kind of auxotype health-care beer with higher functionality value, specific steps are as follows:
(1) raw material pre-treatment: preferred fructus hordei germinatus and cynanchum auriculatum Royle are ground into graininess with pulverizer respectively, spare.
(2) prepared by wheat juice: fructus hordei germinatus powder being added in 48 DEG C of brew kettle water, material-water ratio 1: 4 is stirred continuously, and maintains 20
Minute；63 DEG C are slowly then warming up to 1 DEG C of rate per minute, maintains 40 minutes progress Starch Hydrolysis at maltose；Then
1 DEG C of rate per minute is slowly warming up to 72 DEG C, maintains to carry out iodine examination after twenty minutes, when content of starch does not almost have in converted mash
Have, i.e., color is unchanged when iodine tries, and is slowly warming up to 78 DEG C with 1 DEG C of rate per minute, is finally pumped into filtering tank and carried out
Filter is wheat juice after filtering；
(3) Wort boiling: by the wheat juice blowback saccharifying tank prepared, 100 DEG C is to slowly warm up to and boil 70 minutes.
When boiling rigid beginning, the hops of cynanchum auriculatum Royle powder and half is added；When boiling by the 30th minute, the other half beer is added
Flower, until boiling end.16 DEG C are cooled to after the wheat juice boiled is filtered, is pumped into fermentor and ferments.
(4) it ferments: yeast being added in fermentor and carries out fermentation operation, it is 16 that main fermentation temperature is maintained in fermentation process
DEG C, fermentation time is 7 days；After main fermentation, broth temperature is down to 4 DEG C of progress post-fermentations, the post-fermentation time is 7 days,
Maintain 4 DEG C；Broth temperature is finally down to 0 DEG C, the fermentation of cynanchum auriculatum Royle health-care beer is completed；
(5) finished product packing: the cynanchum auriculatum Royle beer finished product that fermentation is completed is by filtering, canned, disinfecting action.
The beneficial effects of the present invention are: cynanchum auriculatum Royle beer of the present invention and its brewage process, so that " strand is white
The medicinal and edible plant of this China of the tuber of multiflower knotweed "-cynanchum auriculatum Royle preciousness is further developed and utilized.The present invention passes through in wheat
Juice boils a beer made of the cynanchum auriculatum Royle brewing of stage addition 1-3%, before not influencing beer taste and quality
The additive amount of cynanchum auriculatum Royle can be determined according to beer sensory evaluation by putting.Since the warm-natured taste of cynanchum auriculatum Royle is slightly bitter,
Therefore part hops can be replaced to assign beer acerbity, and is capable of providing the new flavor of beer.Add part cynanchum auriculatum Royle
The beer flavor of brewing is stable, foam is fine and smooth, color is bright, and since cynanchum auriculatum Royle has certain healthcare function, makes it
Beer product as a novel taste.
The invention belongs to which the distinctive medicinal and edible plant in CHINESE REGION is carried out new product development and deep processing and utilization, it is added
Cynanchum auriculatum Royle raw material, has on the one hand adapted to today's society consumer for the demand of fresh taste beer, on the other hand by
In the healthcare function of cynanchum auriculatum Royle, people are met for the demand of health, health care helping digestion product.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below into
One step illustrates the present invention.
Current beer can be used in cynanchum auriculatum Royle beer mentioned in the present invention and its various raw materials in brewage process
Conventional products used in wine industry production, the method for preparing cynanchum auriculatum Royle beer of the present invention are raw using current beer
Common fermentation process in production.
Fructus hordei germinatus employed in the present invention, cynanchum auriculatum Royle, hops, yeast are commercially produced product.
In order to facilitate the understanding of those skilled in the art, below with reference to embodiment, the present invention will be further described.Implement
Fructus hordei germinatus, cynanchum auriculatum Royle, hops, specific ratio selected by yeast be not only to of the invention for example, be in example
Limitation of the invention, the adding proportion in embodiment are only the cynanchum auriculatum Royle beer formula that the present invention recommends, this field skill
Art personnel can be expanded and extend on the basis of the present invention based on spirit of the invention.
Embodiment 1:
A kind of brewage process of cynanchum auriculatum Royle beer, comprising the following steps: after crushing malt, by standard sugar chemical industry
Saccharified liquid is made in skill, then boils 70 minutes, and cynanchum auriculatum Royle and hops are added in boiling part, 20 DEG C are cooled to after filtering,
And add saccharomycetes to make fermentation and brew a kind of auxotype health-care beer with higher functionality value, specific steps are as follows:
(1) raw material pre-treatment: preferred fructus hordei germinatus and cynanchum auriculatum Royle are ground into graininess with pulverizer respectively, spare.
(2) prepared by wheat juice: 25% fructus hordei germinatus powder being added in 48 DEG C of brew kettle water, the ratio of water is 75%, constantly
Stirring maintains 20 minutes；Then slowly be warming up to 63 DEG C with 1 DEG C of rate per minute, maintain 40 minutes progress Starch Hydrolysis at
Maltose；Then 1 DEG C of rate per minute is slowly warming up to 72 DEG C, maintains to carry out iodine examination after twenty minutes, when starch in converted mash
Content is almost without color is unchanged when that is, iodine tries, and is slowly warming up to 78 DEG C with 1 DEG C of rate per minute, is finally pumped into filtering
It is filtered in tank, is wheat juice after filtering；
(3) Wort boiling: by the wheat juice blowback saccharifying tank prepared, 100 DEG C is to slowly warm up to and boil 70 minutes.
When boiling rigid beginning, the hops of 1% cynanchum auriculatum Royle powder and 0.1% is added；When boiling by the 30th minute, it is added in addition
0.2% hops, until boiling end.The wort concentration boiled is adjusted to 14oP, 16 DEG C are cooled to after being filtered,
It is pumped into fermentor and ferments.
(4) ferment: 0.5% yeast of addition carries out fermentation operation into fermentor, maintains main fermentation temperature in fermentation process
It is 16 DEG C, fermentation time is 7 days；After main fermentation, broth temperature is down to 4 DEG C of progress post-fermentations, the post-fermentation time is 7
It, maintains 4 DEG C；Broth temperature is finally down to 0 DEG C, cynanchum auriculatum Royle beer fermentation is completed；
(5) finished product packing: the cynanchum auriculatum Royle beer finished product that fermentation is completed is by filtering, canned, disinfecting action.
Embodiment 2:
A kind of brewage process of cynanchum auriculatum Royle beer, comprising the following steps: after crushing malt, by standard sugar chemical industry
Saccharified liquid is made in skill, then boils 70 minutes, and cynanchum auriculatum Royle and hops are added in boiling part, 16 DEG C are cooled to after filtering,
And add saccharomycetes to make fermentation and brew a kind of auxotype health-care beer with higher functionality value, specific steps are as follows:
(1) raw material pre-treatment: preferred fructus hordei germinatus and cynanchum auriculatum Royle are ground into graininess with pulverizer respectively, spare.
(2) prepared by wheat juice: 30% fructus hordei germinatus powder being added in 48 DEG C of brew kettle water, the ratio of water is 70%, constantly
Stirring maintains 20 minutes；Then slowly be warming up to 63 DEG C with 1 DEG C of rate per minute, maintain 40 minutes progress Starch Hydrolysis at
Maltose；Then 1 DEG C of rate per minute is slowly warming up to 72 DEG C, maintains to carry out iodine examination after twenty minutes, when starch in converted mash
Content is almost without color is unchanged when that is, iodine tries, and is slowly warming up to 78 DEG C with 1 DEG C of rate per minute, is finally pumped into filtering
It is filtered in tank, is wheat juice after filtering；
(3) Wort boiling: by the wheat juice blowback saccharifying tank prepared, 100 DEG C is to slowly warm up to and boil 70 minutes.
When boiling rigid beginning, the hops of 2% cynanchum auriculatum Royle powder and 0.1% is added；When boiling by the 30th minute, it is added in addition
0.1% hops, until boiling end.The wort concentration boiled is adjusted to 14oP, 16 DEG C are cooled to after being filtered,
It is pumped into fermentor and ferments.
(4) ferment: 0.5% yeast of addition carries out fermentation operation into fermentor, maintains main fermentation temperature in fermentation process
It is 16 DEG C, fermentation time is 7 days；After main fermentation, broth temperature is down to 4 DEG C of progress post-fermentations, the post-fermentation time is 7
It, maintains 4 DEG C；Broth temperature is finally down to 0 DEG C, cynanchum auriculatum Royle beer fermentation is completed；
(5) finished product packing: the cynanchum auriculatum Royle beer finished product that fermentation is completed is by filtering, canned, disinfecting action.
Embodiment 3:
A kind of brewage process of cynanchum auriculatum Royle beer, comprising the following steps: after crushing malt, by standard sugar chemical industry
Saccharified liquid is made in skill, then boils 70 minutes, and cynanchum auriculatum Royle and hops are added in boiling part, 16 DEG C are cooled to after filtering,
And add saccharomycetes to make fermentation and brew a kind of auxotype health-care beer with higher functionality value, specific steps are as follows:
(1) raw material pre-treatment: preferred fructus hordei germinatus and cynanchum auriculatum Royle are ground into graininess with pulverizer respectively, spare.
(2) prepared by wheat juice: 35% fructus hordei germinatus powder being added in 48 DEG C of brew kettle water, the ratio of water is 65%, constantly
Stirring maintains 20 minutes；Then slowly be warming up to 63 DEG C with 1 DEG C of rate per minute, maintain 40 minutes progress Starch Hydrolysis at
Maltose；Then 1 DEG C of rate per minute is slowly warming up to 72 DEG C, maintains to carry out iodine examination after twenty minutes, when starch in converted mash
Content is almost without color is unchanged when that is, iodine tries, and is slowly warming up to 78 DEG C with 1 DEG C of rate per minute, is finally pumped into filtering
It is filtered in tank, is wheat juice after filtering；
(3) Wort boiling: by the wheat juice blowback saccharifying tank prepared, 100 DEG C is to slowly warm up to and boil 70 minutes.
When boiling rigid beginning, the hops of 3% cynanchum auriculatum Royle powder and 0.05% is added；When boiling by the 30th minute, it is added in addition
0.05% hops, until boiling end.The wort concentration boiled is adjusted to 14oP, is cooled to 16 after being filtered
DEG C, it is pumped into fermentor and ferments.
(4) ferment: 0.5% yeast of addition carries out fermentation operation into fermentor, maintains main fermentation temperature in fermentation process
It is 16 DEG C, fermentation time is 7 days；After main fermentation, broth temperature is down to 4 DEG C of progress post-fermentations, the post-fermentation time is 7
It, maintains 4 DEG C；Broth temperature is finally down to 0 DEG C, cynanchum auriculatum Royle beer fermentation is completed；
(5) finished product packing: the cynanchum auriculatum Royle beer finished product that fermentation is completed is by filtering, canned, disinfecting action.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (2)
1. a kind of cynanchum auriculatum Royle beer and its brewage process, it is characterised in that: be achieved by following scheme: a kind of ear leaf
Cynanchum auriculatum Royle ex Wight beer, according to weight percent, including following raw material: 25-35% fructus hordei germinatus, 1-3% cynanchum auriculatum Royle, 65-75%
Water, 0.1-0.3% hops, 0.2-0.5% brewer's yeast.
As an improvement according to mass percent, the cynanchum auriculatum Royle beer raw material proportion are as follows: 30% fructus hordei germinatus, 3% ear
Leaf cynanchum auriculatum Royle ex Wight, 70% water, 0.1% hops, 0.3% brewer's yeast.
As an improvement according to mass percent, the cynanchum auriculatum Royle beer raw material proportion are as follows: 25% fructus hordei germinatus, 1% ear
Leaf cynanchum auriculatum Royle ex Wight, 75% water, 0.3% hops, 0.3% brewer's yeast.
2. according to claim 1, a kind of cynanchum auriculatum Royle beer and its brewage process, it is characterised in that: including following
Step: after malt is crushed, saccharified liquid is made by standard Mashing process, then boils 70 minutes, ear is added in boiling part
Leaf cynanchum auriculatum Royle ex Wight and hops are cooled to 20 DEG C after filtering, and add saccharomycetes to make fermentation and brew a kind of battalion with higher functionality value
Type health-care beer is supported, specific steps are as follows:
(1) raw material pre-treatment: preferred fructus hordei germinatus and cynanchum auriculatum Royle are ground into graininess with pulverizer respectively, spare.
(2) prepared by wheat juice: fructus hordei germinatus powder being added in 48 DEG C of brew kettle water, material-water ratio 1: 4 is stirred continuously, and is maintained 20 minutes；
63 DEG C are slowly then warming up to 1 DEG C of rate per minute, maintains 40 minutes progress Starch Hydrolysis at maltose；Then per minute
1 DEG C of rate is slowly warming up to 72 DEG C, maintains to carry out iodine examination after twenty minutes, when in converted mash content of starch almost without i.e. iodine
Color is unchanged when examination, is slowly warming up to 78 DEG C with 1 DEG C of rate per minute, is finally pumped into filtering tank and is filtered, filtering
It is afterwards wheat juice；
(3) Wort boiling: by the wheat juice blowback saccharifying tank prepared, 100 DEG C is to slowly warm up to and boil 70 minutes.It is boiling
When boiling just starts, the hops of cynanchum auriculatum Royle powder and half is added；When boiling by the 30th minute, the other half hops is added,
Until boiling end.16 DEG C are cooled to after the wheat juice boiled is filtered, is pumped into fermentor and ferments.
(4) it ferments: yeast being added in fermentor and carries out fermentation operation, it is 16 DEG C that main fermentation temperature is maintained in fermentation process,
Fermentation time is 7 days；After main fermentation, broth temperature is down to 4 DEG C of progress post-fermentations, the post-fermentation time is 7 days, is maintained
4℃；Broth temperature is finally down to 0 DEG C, the fermentation of cynanchum auriculatum Royle health-care beer is completed；
(5) finished product packing: the cynanchum auriculatum Royle beer finished product that fermentation is completed is by filtering, canned, disinfecting action.
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Application publication date: 20190723 |