CN110184144A - A kind of common fermentation Chinese prickly ash beer and preparation method thereof - Google Patents
A kind of common fermentation Chinese prickly ash beer and preparation method thereof Download PDFInfo
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- CN110184144A CN110184144A CN201910506710.4A CN201910506710A CN110184144A CN 110184144 A CN110184144 A CN 110184144A CN 201910506710 A CN201910506710 A CN 201910506710A CN 110184144 A CN110184144 A CN 110184144A
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- prickly ash
- chinese prickly
- beer
- fermentation
- wort
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- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
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- 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
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
Abstract
The invention discloses a kind of common fermentation Chinese prickly ash beer, it is added 0.1-0.6 parts of hops by several times into 100-200 parts of diastatic malt juice and brewer's wort is made, subsequent precipitation and separation, 5-10 parts of Chinese prickly ash nano powders are added thereto again, 0.1-0.3 parts of commercially available brewer's yeasts are added after sterilizing for the first time and carry out fermenting twice, then sterilized again to get a kind of common fermentation Chinese prickly ash beer.Chinese prickly ash beer produced by the present invention, which is used, carries out common fermentation for Chinese prickly ash and beer, brewer's wort generates alcohol under the action of microorganism, the raising of alcohol concentration can promote the variation and dissolution in Chinese prickly ash in substance, some flavor substances and active material in Chinese prickly ash can also be gradually increased with the raising solubility of alcohol concentration, the relative amount for improving character flavor compound in Chinese prickly ash enhances the flavor three-dimensional sense of Chinese prickly ash.By reasonably designing allotment, so that Chinese prickly ash flavor merges coordination with beer flavor, give people a kind of feeling of comfortable pleasure.
Description
Technical field
The present invention relates to food processing fields, and in particular to the preparation method of a kind of common fermentation Chinese prickly ash beer and using should
Common fermentation Chinese prickly ash beer made from method.
Background technique
Chinese prickly ash (Zanthoxylum bungeanum) it is Rutaceae xanthoxylum, the pericarp after drying and ripening is one
The important spice of kind.Main chemical substance includes volatile oil, alkaloid, amide substance, cumarin and wood in Chinese prickly ash
Quality etc. has warming spleen and stomach for dispelling cold, anti-inflammatory analgesic, removing toxic substances qi-regulating, improves function of intestinal canal and hypoglycemic and other effects.Beer is as one
The common drinks drink of kind, it is using wheat malt and fructus hordei germinatus as primary raw material, by being gelatinized and being saccharified, and in the process boiled
Middle addition hops is balanced, a kind of product be brewed into using yeast fermentation.Amino acid rich in beer,
Vitamin, low molecular sugar, inorganic salts and various enzymes, it is very popular.Fermentation is a kind of ancient food processing and preservation
Method, the process of product or secondary metabolite is carried out by vital movement of the microorganism under aerobic or oxygen free condition.Hair
Ferment technology is widely used in food processing field, such as fruits and vegetables, dairy products, alcoholic beverage etc., it is fermented after food can mention
High nutrition improves flavor, extends the shelf life.Therefore, a kind of Chinese prickly ash beer is made using Chinese prickly ash and barley common fermentation mode, no
The flavor and mouthfeel that beer Chinese prickly ash can only be assigned, improve the functional characteristic of product, can also enrich the type of beer, for consumption
Person provides more selections.
Currently, also there is scientific research personnel to carry out research and development trial and open report to Chinese prickly ash beer.For example, 201210249133.3
Disclose a kind of health-care beer prepared using Chinese prickly ash.Specific processing method is that the zanthoxylum powder of ultramicro grinding is added directly into beer
It is stirred evenly in wine, a kind of health-care beer of Chinese prickly ash flavor has been made, there is warming spleen and stomach for dispelling cold, appetizing dehumidifying, UFA eyesight, prevent
The healthcare functions such as thrombus.
But zanthoxylum powder is added directly into and will cause some physical resources in Chinese prickly ash raw material in the beer of alcoholic strength low
Waste, reduces the utilization rate of Chinese prickly ash.Secondly as to be decomposed to form granularity during the fermentation smaller for complete Chinese prickly ash particle
Substance causes great difficulty to filter progress.There are no Chinese prickly ash and beer are directly carried out common fermentation in research at this stage
Manufactured finished product.The Chinese prickly ash beer product that production obtains a kind of peculiar flavour has a vast market foreground and social benefit.
In view of above-mentioned analysis, a kind of variation and dissolution effectively facilitated in Chinese prickly ash in substance, and the flavor substance in Chinese prickly ash
It can be gradually increased with the raising of alcohol concentration with active material, the flavor three-dimensional sense of Chinese prickly ash is strong, assists with the amalgamation of beer
It adjusts, comfortable pleasant common fermentation Chinese prickly ash beer is badly in need of in current industry.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation method of common fermentation Chinese prickly ash beer,
The material utilization for not only greatly improving Chinese prickly ash obtains more Chinese prickly ash active materials, and assigns the unique Chinese prickly ash wind of beer
Taste, Chinese prickly ash flavor are mutually coordinated with beer flavor, constitute the good product quality of Chinese prickly ash beer.
In order to achieve the above object, the invention adopts the following technical scheme:
Scheme one:
A kind of Chinese prickly ash beer, is made of the raw material of following weight: 100-200 parts of beer, 5-10 parts of Chinese prickly ash particle.
A kind of preparation method of Chinese prickly ash beer, includes the following steps:
(1) prepare brewer's wort: diastatic malt juice is boiled under the conditions of 90-110 DEG C of temperature, and duration 60-80min is boiled
Hops is added during boiling in two times, after having added hops, wort concentration is measured until boiling end when 11 ° of P and obtains wheat
Bud juice is spare；
(2) brewer's wort: being stood 10-20 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation,
It is spare to obtain former brewer's wort；
(3) it sterilizes: dispensing green pepper original brewer's wort with fermentation flask, fermentation flask bottleneck is wrapped up with 4 layers of sterile gauze, then wrapped up with brown paper
It is good, it is put into steam sterilizer and sterilizes, fermentation flask is taken out after sterilizing, ice water is cooled to 15 DEG C, and must sterilize former malt
Juice is spare；
(4) inoculation fermentation: being inoculated with brewer's yeast into the former brewer's wort that sterilizes, carried out in constant incubator beer main fermentation and
Post-fermentation obtains beer；
(5) Chinese prickly ash impregnates: weighing in the beer that 5-15 part of Chinese prickly ash particle of parts by weight are added directly into fermentation completion and impregnates 10-
12h；
(6) it is separated by filtration: filtering out the Chinese prickly ash particle for impregnating and completing using 4 layers of sterile gauze；
(7) bottling sterilizing: Chinese prickly ash beer bottling is examined without exception to get a kind of Chinese prickly ash beer after heating sterilization.
Further, step (1) is described adds the beer time spent twice are as follows: addition beer is taken time as boiling for the first time
10min afterwards, second of addition beer take time to boil and terminate preceding 5min.
Further, step (2) centrifugal rotational speed is 3800-4200 r/min, and centrifugation time is 4-6 min.
Further, step (3) sterilizing parameter are as follows: sterilize 30 min at 121 DEG C.
Further, step (4) the main fermentation parameter are as follows: fermented and cultured is carried out at 145-155 DEG C of constant incubator, often
It takes out fermentation flask every 8-10 h to shake, after the 2-3d that ferment, until main fermentation terminates when wort concentration drops to 4.5 ° of P；After send out
Ferment parameter are as follows: fermentation temperature is reduced to 6-10 DEG C, after the 2-3d that ferment, until will send out when wort concentration is dropped to less than 2 ° of P
Ferment bottle from constant incubator taking-up be placed in 4 DEG C of refrigerators, ferment 2-3 d after, take top clarified broth to it is another completely
In fermentation flask, continue post-fermentation and storage wine 8-10 d.
Further, step (7) sterilizing parameter are as follows: sterilize 25min at 65 DEG C.
Further, step (1) the diastatic malt juice comprises the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 2-4% syrup that Angel active dry yeast, which is poured into 8-10 times to measure concentration, in 25-
Activate 25-35min under 30 DEG C of constant temperature, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1: 3-5, and the water temperature in thermostat water bath is maintained by being first raised to 40-45 DEG C
50-60min, then rise to 60-65 DEG C of maintenance 50-60min, finally maintains 30-40min at 75-78 DEG C, in saccharifying not
Disconnected stirring, until it is not blue with iodine solution detection, stop being saccharified；
(4) be separated by filtration: 180-220 mesh filter-cloth filtering is first used in saccharification, then is repeatedly fallen using the 70-80 DEG C of tap water after purified
Enter wheat grain surface, carries out washing grain, obtain diastatic malt juice.
The invention also discloses a kind of common fermentation Chinese prickly ash beer, the beer according to made from any preparation method described above
Alcoholic strength be 2%-8%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 5%-10% of beer quality.
Using beer made from scheme one, not only there is the flavor of Chinese prickly ash but also had both the faint scent of beer, two kinds of flavors mixing weights
Group assigns the special organoleptic attribute of product.But during the preparation process, the beer system after impregnating is because of Chinese prickly ash particulate matter
Dissolution there is apparent turbid phenomenon, so needing to be filtered removing to Chinese prickly ash particle, to increase production cost.Right
Product carries out discovery when sensory evaluation, and the fragrance matter and flavor substance of Chinese prickly ash beer do not dissolve out completely, though contain in beer system
There is alkaloid, but total content is seldom.Then further progress is improved on the basis of scheme one.For this purpose, we use such as
Lower technical solution:
Scheme two: muddy filtering is solved the problems, such as
A kind of Chinese prickly ash beer, is made of the raw material of following weight: 100-200 parts of beer, 5-10 parts of Chinese prickly ash particle.
A kind of preparation method of Chinese prickly ash beer, includes the following steps:
(1) prepare brewer's wort: diastatic malt juice is boiled under the conditions of 90-110 DEG C of temperature, and duration 60-80min is boiled
Hops is added during boiling in two times, after having added hops, wort concentration is measured until boiling end when 11 ° of P and obtains wheat
Bud juice is spare；
(2) brewer's wort: being stood 10-20 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation,
It is spare to obtain former brewer's wort；
(3) it sterilizes: dispensing green pepper original brewer's wort with fermentation flask, fermentation flask bottleneck is wrapped up with 4 layers of sterile gauze, then wrapped up with brown paper
It is good, it is put into steam sterilizer and sterilizes, fermentation flask is taken out after sterilizing, ice water is cooled to 15 DEG C, and must sterilize former malt
Juice is spare；
(4) inoculation fermentation: being inoculated with brewer's yeast into the former brewer's wort that sterilizes, carried out in constant incubator beer main fermentation and
Post-fermentation obtains beer；
(5) Chinese prickly ash, which crushes, impregnates: weighing 5-15 parts of Chinese prickly ash particle of parts by weight, is crushed Chinese prickly ash particle using micronizer
Extremely, it is then added in the beer that fermentation is completed and impregnates 10-12h；
(6) bottling sterilizing: Chinese prickly ash beer bottling is examined without exception to get a kind of Chinese prickly ash beer after heating sterilization.
Further, step (1) is described adds the beer time spent twice are as follows: addition beer is taken time as boiling for the first time
10min afterwards, second of addition beer take time to boil and terminate preceding 5min.
Further, step (2) centrifugal rotational speed is 3800-4200 r/min, and centrifugation time is 4-6 min.
Further, step (3) sterilizing parameter are as follows: sterilize 30 min at 121 DEG C.
Further, step (4) the main fermentation parameter are as follows: fermented and cultured is carried out at 145-155 DEG C of constant incubator, often
It takes out fermentation flask every 8-10 h to shake, after the 2-3d that ferment, until main fermentation terminates when wort concentration drops to 4.5 ° of P；After send out
Ferment parameter are as follows: fermentation temperature is reduced to 6-10 DEG C, after the 2-3d that ferment, until will send out when wort concentration is dropped to less than 2 ° of P
Ferment bottle from constant incubator taking-up be placed in 4 DEG C of refrigerators, ferment 2-3 d after, take top clarified broth to it is another completely
In fermentation flask, continue post-fermentation and storage wine 8-10 d.
Further, step (6) sterilizing parameter are as follows: sterilize 25min at 65 DEG C.
Further, step (1) the diastatic malt juice comprises the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 2-4% syrup that Angel active dry yeast, which is poured into 8-10 times to measure concentration, in 25-
Activate 25-35min under 30 DEG C of constant temperature, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1: 3-5, and the water temperature in thermostat water bath is maintained by being first raised to 40-45 DEG C
50-60min, then rise to 60-65 DEG C of maintenance 50-60min, finally maintains 30-40min at 75-78 DEG C, in saccharifying not
Disconnected stirring, until it is not blue with iodine solution detection, stop being saccharified；
(4) be separated by filtration: 180-220 mesh filter-cloth filtering is first used in saccharification, then is repeatedly fallen using the 70-80 DEG C of tap water after purified
Enter wheat grain surface, carries out washing grain, obtain diastatic malt juice.
The invention also discloses a kind of common fermentation Chinese prickly ash beer, the beer according to made from any preparation method described above
Alcoholic strength be 2%-8%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 5%-10% of beer quality.
Using beer made from scheme two, not only there is the flavor of Chinese prickly ash but also had both the faint scent of beer, two kinds of flavors mixing weights
Group assigns the special organoleptic attribute of product, is impregnated using nanoscale zanthoxylum powder, can effectively solve Chinese prickly ash beer muddiness
Phenomenon decreases filtration step, reduces production cost.Although and fragrance matter and the flavor substance dissolution of Chinese prickly ash beer
Amount increased, but flavor perception is still weak.Further further progress is improved on the basis of scheme two.For this purpose, I
Adopt the technical scheme that
Scheme three: flavor and alkaloid are solved the problems, such as
A kind of common fermentation Chinese prickly ash beer, is made of the raw material of following weight: 100-200 parts of diastatic malt juice, hops
0.1-0.6 parts, commercially available brewer's yeast 0.1-0.3 parts, 5-10 parts of Chinese prickly ash nano powder.
Further, which is made of the raw material of following weight: 150 parts of diastatic malt juice, hops
0.4 part, 0.2 part of commercially available brewer's yeast, 7.5 parts of Chinese prickly ash.
A kind of preparation method of common fermentation Chinese prickly ash beer, includes the following steps:
(1) prepare brewer's wort: diastatic malt juice is boiled under the conditions of 90-110 DEG C of temperature, and duration 60-80min is boiled
Hops is added during boiling in two times, after having added hops, wort concentration is measured until boiling end when 11 ° of P and obtains wheat
Bud juice is spare；
(2) brewer's wort: being stood 10-20 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation,
It is spare to obtain former brewer's wort；
(3) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that partial size is 60-100um is added into former brewer's wort, then in room temperature item
It is mixed under part, mixing speed 200-250r/min, mixing time 15-30min, obtains Chinese prickly ash original brewer's wort；
(4) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer and sterilizes, fermentation flask is taken out after sterilizing, ice water is cooled to 15 DEG C, obtains sterilizing Chinese prickly ash
Former brewer's wort is spare；
(5) inoculation fermentation: it is inoculated with brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, the main hair of beer is carried out in constant incubator
Ferment and post-fermentation, must ferment Chinese prickly ash beer；
(6) bottling sterilizing: the Chinese prickly ash beer bottling that ferments is examined without exception to get a kind of common fermentation Chinese prickly ash after heating sterilization
Beer.
Further, step (1) is described adds the beer time spent twice are as follows: addition beer is taken time as boiling for the first time
10min afterwards, second of addition beer take time to boil and terminate preceding 5min.
Further, step (2) centrifugal rotational speed is 3800-4200 r/min, and centrifugation time is 4-6 min.
Further, step (4) sterilizing parameter are as follows: sterilize 30 min at 121 DEG C.
Further, step (5) the main fermentation parameter are as follows: fermented and cultured is carried out at 145-155 DEG C of constant incubator, often
It takes out fermentation flask every 8-10 h to shake, after the 2-3d that ferment, until main fermentation terminates when wort concentration drops to 4.5 ° of P；After send out
Ferment parameter are as follows: fermentation temperature is reduced to 6-10 DEG C, after the 2-3d that ferment, until will send out when wort concentration is dropped to less than 2 ° of P
Ferment bottle from constant incubator taking-up be placed in 4 DEG C of refrigerators, ferment 2-3 d after, take top clarified broth to it is another completely
In fermentation flask, continue post-fermentation and storage wine 8-10 d.
Further, step (6) sterilizing parameter are as follows: sterilize 25min at 65 DEG C.
Further, step (1) the diastatic malt juice comprises the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 2-4% syrup that Angel active dry yeast, which is poured into 8-10 times to measure concentration, in 25-
Activate 25-35min under 30 DEG C of constant temperature, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1: 3-5, and the water temperature in thermostat water bath is maintained by being first raised to 40-45 DEG C
50-60min, then rise to 60-65 DEG C of maintenance 50-60min, finally maintains 30-40min at 75-78 DEG C, in saccharifying not
Disconnected stirring, until it is not blue with iodine solution detection, stop being saccharified；
(4) be separated by filtration: 180-220 mesh filter-cloth filtering is first used in saccharification, then is repeatedly fallen using the 70-80 DEG C of tap water after purified
Enter wheat grain surface, carries out washing grain, obtain diastatic malt juice.
The invention also discloses a kind of common fermentation Chinese prickly ash beer, the beer according to made from any preparation method described above
Alcoholic strength be 2%-8%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 5%-10% of beer quality.
The present invention has the advantage that
1, Chinese prickly ash beer obtained does not give only the unique Chinese prickly ash flavor and taste of beer, and by reasonably designing and adjusting
Match, find an optimal Chinese prickly ash additive amount, so that Chinese prickly ash flavor merges coordination with beer flavor, the fragrance of Chinese prickly ash is not covered
The faint scent of beer, and the numb taste of Chinese prickly ash, also without weakening the tasty and refreshing soft of beer itself, the excitement of numb taste and beer is to people
A kind of feeling of comfortable pleasure.
2, be directly added into beer complete Chinese prickly ash particle not only result in it is subsequent be separated by filtration work generate it is difficult,
And the various substances in Chinese prickly ash can be also wasted, and the present invention makes Chinese prickly ash by being added to the dried pepper nano powder of crushing
The broken substance for being conducive to fermentation process of grain provides, and releases more active materials, tiny Chinese prickly ash nanopowder particles
It can be uniformly dispersed in beer, avoid subsequent filter operation, while maintaining beer under conditions of common fermentation
Limpid sense avoids the turbid phenomenon occurred during beer storage.
3, common fermentation is carried out using by Chinese prickly ash and beer, improves the content of character flavor compound and alkaloid in Chinese prickly ash,
Enhance the flavor three-dimensional sense of Chinese prickly ash.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below
Explanation.It is necessarily pointed out that the present embodiment is served only for, invention is further explained, should not be understood as to this
The person skilled in the art of the limitation of invention protection scope, the field can make some non-intrinsically safes according to the content of aforementioned present invention
Modifications and adaptations.
Embodiment 1
A kind of preparation method of common fermentation Chinese prickly ash beer, comprising the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 3% syrup that Angel active dry yeast, which is poured into 9 times of amount concentration, in 27 DEG C of constant temperature
Lower activation 30min, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1:4, and the water temperature in thermostat water bath maintains 55min by being first raised to 42 DEG C,
62 DEG C of maintenance 55min are risen to again, 35min is finally maintained at 76 DEG C, is stirred continuously in saccharifying, until being detected with iodine solution
It is not blue, stop being saccharified；
(4) be separated by filtration: saccharification is first with 200 mesh filter-cloth filterings, then using 75 DEG C of tap water after purified repeatedly to pour into wheat poor
Surface carries out washing grain, obtains diastatic malt juice；
(5) prepare brewer's wort: 150kg diastatic malt juice is boiled under the conditions of 100 DEG C of temperature, and duration 70min boils
During add 0.3kg hops in two times, add beer for the first time and take time as 10min after boiling, add beer second
The hops time is to boil 5min before end, after having added hops, measures wort concentration until boiling end when 11 ° of P and obtains malt
Juice is spare；
(6) brewer's wort: being stood 15 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation, from
Heart revolving speed is 4000 r/min, and it is spare to obtain former brewer's wort by centrifugation time 5min；
(7) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that 7.5kg partial size is 80um is added into former brewer's wort, then in room temperature
Under the conditions of be mixed, mixing speed 225r/min, mixing time 22min obtain Chinese prickly ash original brewer's wort；
(8) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer, sterilize 30 min at 121 DEG C, and fermentation flask is taken out after sterilizing, and ice water is cooled to 15 DEG C,
The Chinese prickly ash original brewer's wort that must sterilize is spare；
(9) inoculation fermentation: it is inoculated with 0.2kg brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, is sent out at 150 DEG C of constant incubator
Ferment culture is taken out fermentation flask every 9 h and is shaken, after the 2.5d that ferments, until when wort concentration drops to 4.5 ° of P, main fermentation knot
Beam；Post-fermentation parameter are as follows: fermentation temperature is reduced to 8 DEG C, after the 2.5d that ferments, until when wort concentration is dropped to less than 2 ° of P, it will
Fermentation flask from constant incubator taking-up be placed in 4 DEG C of refrigerators, ferment 2.5d after, take top clarified broth to it is another completely
In fermentation flask, continue post-fermentation and storage 9 d of wine, must ferment Chinese prickly ash beer；
(10) bottling sterilizing: examined after the 25min that sterilizes by the Chinese prickly ash beer bottling that ferments, at 65 DEG C it is without exception to get one kind altogether
Ferment Chinese prickly ash beer, and the alcoholic strength of the beer is 5%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 7.5% of beer quality.
Embodiment 2
A kind of preparation method of common fermentation Chinese prickly ash beer, comprising the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 2% syrup that Angel active dry yeast, which is poured into 8 times of amount concentration, in 25 DEG C of constant temperature
Lower activation 25min, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1: 3, and the water temperature in thermostat water bath is by being first raised to 40 DEG C, maintenance 50min,
60 DEG C of maintenance 50min are risen to again, 30min is finally maintained at 75 DEG C, is stirred continuously in saccharifying, until not with iodine solution detection
It is blue, stop being saccharified；
(4) be separated by filtration: saccharification is first with 180 mesh filter-cloth filterings, then using 70 DEG C of tap water after purified repeatedly to pour into wheat poor
Surface carries out washing grain, obtains diastatic malt juice；
(5) prepare brewer's wort: 100kg diastatic malt juice is boiled under the conditions of 90 DEG C of temperature, and duration 60min boils
During add 0.1kg hops in two times, add beer for the first time and take time as 10min after boiling, add beer second
The hops time is to boil 5min before end, after having added hops, measures wort concentration until boiling end when 11 ° of P and obtains malt
Juice is spare；
(6) brewer's wort: being stood 10 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation, from
Heart revolving speed is 3800r/min, and it is spare to obtain former brewer's wort by centrifugation time 4min；
(7) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that 5kg partial size is 60um is added into former brewer's wort, then in room temperature item
It is mixed under part, mixing speed 200r/min, mixing time 15min, obtains Chinese prickly ash original brewer's wort；
(8) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer, sterilize 30 min at 121 DEG C, and fermentation flask is taken out after sterilizing, and ice water is cooled to 15 DEG C,
The Chinese prickly ash original brewer's wort that must sterilize is spare；
(9) inoculation fermentation: it is inoculated with 0.1kg brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, is sent out at 145 DEG C of constant incubator
Ferment culture is taken out fermentation flask every 8h and is shaken, after the 2d that ferments, until main fermentation terminates when wort concentration drops to 4.5 ° of P；Afterwards
Fermentation parameter are as follows: fermentation temperature is reduced to 6 DEG C, after the 2d that ferments, until when wort concentration is dropped to less than 2 ° of P, by fermentation flask
It is placed in 4 DEG C of refrigerators from constant incubator taking-up, ferments after 2d, take top clarified broth to another clean fermentation flask
In, continue post-fermentation and storage wine 8d, must ferment Chinese prickly ash beer；
(10) bottling sterilizing: examined after the 25min that sterilizes by the Chinese prickly ash beer bottling that ferments, at 65 DEG C it is without exception to get one kind altogether
Ferment Chinese prickly ash beer, and the alcoholic strength of the beer is 2%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 5% of beer quality.
Embodiment 3
A kind of preparation method of common fermentation Chinese prickly ash beer, comprising the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 4% syrup that Angel active dry yeast, which is poured into 10 times of amount concentration, in 30 DEG C of constant temperature
Lower activation 35min, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1:5, and the water temperature in thermostat water bath maintains 60min by being first raised to 45 DEG C,
65 DEG C of maintenance 60min are risen to again, 40min is finally maintained at 78 DEG C, is stirred continuously in saccharifying, until being detected with iodine solution
It is not blue, stop being saccharified；
(4) be separated by filtration: saccharification is first with 220 mesh filter-cloth filterings, then using 80 DEG C of tap water after purified repeatedly to pour into wheat poor
Surface carries out washing grain, obtains diastatic malt juice；
(5) prepare brewer's wort: 200kg diastatic malt juice is boiled under the conditions of 110 DEG C of temperature, and duration 80min boils
During add 0.6kg hops in two times, add beer for the first time and take time as 10min after boiling, add beer second
The hops time is to boil 5min before end, after having added hops, measures wort concentration until boiling end when 11 ° of P and obtains malt
Juice is spare；
(6) brewer's wort: being stood 20 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation, from
Heart revolving speed is 4200 r/min, and centrifugation time is 6 min, and it is spare to obtain former brewer's wort；
(7) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that 10kg partial size is 100um is added into former brewer's wort, then in room temperature
Under the conditions of be mixed, mixing speed 250r/min, mixing time 30min obtain Chinese prickly ash original brewer's wort；
(8) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer, sterilize 30 min at 121 DEG C, and fermentation flask is taken out after sterilizing, and ice water is cooled to 15 DEG C,
The Chinese prickly ash original brewer's wort that must sterilize is spare；
(9) inoculation fermentation: it is inoculated with 0.3kg brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, is sent out at 155 DEG C of constant incubator
Ferment culture is taken out fermentation flask every 10 h and is shaken, after the 3d that ferments, until main fermentation terminates when wort concentration drops to 4.5 ° of P；
Post-fermentation parameter are as follows: fermentation temperature is reduced to 10 DEG C, after the 3d that ferments, until will ferment when wort concentration is dropped to less than 2 ° of P
Bottle is placed in 4 DEG C of refrigerators from constant incubator taking-up, is fermented after 3d, is taken top clarified broth to another clean fermentation flask
In, continue post-fermentation and storage wine 10d, must ferment Chinese prickly ash beer；
(10) bottling sterilizing: examined after the 25min that sterilizes by the Chinese prickly ash beer bottling that ferments, at 65 DEG C it is without exception to get one kind altogether
Ferment Chinese prickly ash beer, and the alcoholic strength of the beer is 8%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 10% of beer quality.
Comparative example 1
A kind of preparation method of common fermentation Chinese prickly ash beer product, compared with Example 1, without using Chinese prickly ash nanometer in comparative example 1
Powder, but it is directly added into complete Chinese prickly ash particle.It is filtered in the finished product stage, comprising the following steps:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 3% syrup that Angel active dry yeast, which is poured into 9 times of amount concentration, in 27 DEG C of constant temperature
Lower activation 30min, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1:4, and the water temperature in thermostat water bath maintains 55min by being first raised to 42 DEG C,
62 DEG C of maintenance 55min are risen to again, 35min is finally maintained at 76 DEG C, is stirred continuously in saccharifying, until being detected with iodine solution
It is not blue, stop being saccharified；
(4) be separated by filtration: saccharification is first with 200 mesh filter-cloth filterings, then using 75 DEG C of tap water after purified repeatedly to pour into wheat poor
Surface carries out washing grain, obtains diastatic malt juice；
(5) prepare brewer's wort: 150kg diastatic malt juice is boiled under the conditions of 100 DEG C of temperature, and duration 70min boils
During add 0.3kg hops in two times, add beer for the first time and take time as 10min after boiling, add beer second
The hops time is to boil 5min before end, after having added hops, measures wort concentration until boiling end when 11 ° of P and obtains malt
Juice is spare；
(6) brewer's wort: being stood 15 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation, from
Heart revolving speed is 4000 r/min, and it is spare to obtain former brewer's wort by centrifugation time 5min；
(7) it adds Chinese prickly ash nano powder: adding 7.5kg flower glue particle into former brewer's wort, then mixed at room temperature
Stirring, mixing speed 225r/min, mixing time 22min obtain Chinese prickly ash original brewer's wort；
(8) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer, sterilize 30 min at 121 DEG C, and fermentation flask is taken out after sterilizing, and ice water is cooled to 15 DEG C,
The Chinese prickly ash original brewer's wort that must sterilize is spare；
(9) inoculation fermentation: it is inoculated with 0.2kg brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, is sent out at 150 DEG C of constant incubator
Ferment culture is taken out fermentation flask every 9 h and is shaken, after the 2.5d that ferments, until when wort concentration drops to 4.5 ° of P, main fermentation knot
Beam；Post-fermentation parameter are as follows: fermentation temperature is reduced to 8 DEG C, after the 2.5d that ferments, until when wort concentration is dropped to less than 2 ° of P, it will
Fermentation flask from constant incubator taking-up be placed in 4 DEG C of refrigerators, ferment 2.5d after, take top clarified broth to it is another completely
In fermentation flask, continue post-fermentation and storage 9 d of wine, must ferment Chinese prickly ash beer；
(10) bottling sterilizing: examined after the 25min that sterilizes by the Chinese prickly ash beer bottling that ferments, at 65 DEG C it is without exception to get one kind altogether
Ferment Chinese prickly ash beer, and the alcoholic strength of the beer is 5%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 7.5% of beer quality.
Comparative example 2
A kind of preparation method of common fermentation Chinese prickly ash beer product, compared with Example 1, Chinese prickly ash nano powder is not added for comparative example 2
Common fermentation together in beer, but Chinese prickly ash nanometer powder will be first added after beer fermentation.The following steps are included:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 3% syrup that Angel active dry yeast, which is poured into 9 times of amount concentration, in 27 DEG C of constant temperature
Lower activation 30min, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1:4, and the water temperature in thermostat water bath maintains 55min by being first raised to 42 DEG C,
62 DEG C of maintenance 55min are risen to again, 35min is finally maintained at 76 DEG C, is stirred continuously in saccharifying, until being detected with iodine solution
It is not blue, stop being saccharified；
(4) be separated by filtration: saccharification is first with 200 mesh filter-cloth filterings, then using 75 DEG C of tap water after purified repeatedly to pour into wheat poor
Surface carries out washing grain, obtains diastatic malt juice；
(5) prepare brewer's wort: 150kg diastatic malt juice is boiled under the conditions of 100 DEG C of temperature, and duration 70min boils
During add 0.3kg hops in two times, add beer for the first time and take time as 10min after boiling, add beer second
The hops time is to boil 5min before end, after having added hops, measures wort concentration until boiling end when 11 ° of P and obtains malt
Juice is spare；
(6) brewer's wort: being stood 15 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation, from
Heart revolving speed is 4000 r/min, and it is spare to obtain former brewer's wort by centrifugation time 5min；
(7) it sterilizes: dispensing former brewer's wort with fermentation flask, fermentation flask bottleneck is wrapped up with 4 layers of sterile gauze, then wrapped up with brown paper
It is good, it is put into steam sterilizer, sterilize 30 min at 121 DEG C, and fermentation flask is taken out after sterilizing, and ice water is cooled to 15 DEG C, obtains
The former brewer's wort that sterilizes is spare；
(8) inoculation fermentation: it is inoculated with 0.2kg brewer's yeast into the former brewer's wort that sterilizes, carries out fermentation training at 150 DEG C of constant incubator
It supports, takes out fermentation flask every 9 h and shake, after the 2.5d that ferments, until main fermentation terminates when wort concentration drops to 4.5 ° of P；Afterwards
Fermentation parameter are as follows: fermentation temperature is reduced to 8 DEG C, after the 2.5d that ferments, until will ferment when wort concentration is dropped to less than 2 ° of P
Bottle is placed in 4 DEG C of refrigerators from constant incubator taking-up, is fermented after 2.5d, is taken top clarified broth to another clean fermentation
In bottle, continues post-fermentation and storage 9 d of wine, obtain fermentation beer；
(9) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that 7.5kg partial size is 80um is added into fermentation beer, then in room temperature
Under the conditions of be mixed, mixing speed 225r/min, mixing time 22min, must ferment Chinese prickly ash beer；
(10) bottling sterilizing: examined after the 25min that sterilizes by the Chinese prickly ash beer bottling that ferments, at 65 DEG C it is without exception to get one kind altogether
Ferment Chinese prickly ash beer, and the alcoholic strength of the beer is 5%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 7.5% of beer quality.
Test example 1
Test index
Sensory evaluation, flavor substance content and variation, product activity substance measuring can evaluate a kind of common fermentation Chinese prickly ash beer
It is best in quality, unique sense of taste of numb taste beer can be protruded by sensory evaluation, physical and chemical index mainly uses beer turbidity meter
The turbidity of product after storing 5,10,15 days under normal temperature conditions is measured respectively, and the sense organ of each storage time node is combined to comment
Valence is to evaluate the quality stability of product.
One, the sensory evaluation of Chinese prickly ash beer
By 12 there is the professional for experience of judging to taste mirror to the Chinese prickly ash beer finished product of above-described embodiment and comparative example respectively
Score is provided after commenting.Referring to 1 Chinese prickly ash beer subjective appreciation standard of table, commented according to color, foam, fragrance, taste and clarity etc.
Sub-item is given a mark, and is averaged, and full marks are 100 points.Chinese prickly ash beer sense organ evaluating meter is shown in Table 1, and Analyses Methods for Sensory Evaluation Results is shown in Table
2。
1 Chinese prickly ash beer sense organ evaluating meter of table
。
2 Analyses Methods for Sensory Evaluation Results of table
。
From the data result of Tables 1 and 2 it can be seen that (1) fragrance, taste and clarity are to constitute a kind of common fermentation Chinese prickly ash
The most important index of beer product quality evaluation implements embodiment 1-3 fiber crops taste Chinese prickly ash beer obtained whether through the invention
On mouthfeel color, or all there is a good quality in whole clarity, organoleptic quality is good, is recognized by everybody
Can, so being all good beer drink of a flavor quality.(2) by comparative example 1 and comparative example 1 it can be found that Chinese prickly ash
The Crushing of Ultrafine operating process of particle can effectively improve the clarity of product, this is because during the fermentation, due to micro- life
The effect of object makes Chinese prickly ash particle breakdown at the smaller particle of granularity, still has some particles to retain in solution after finally filtering, makes
At the turbid phenomenon of product.Therefore, there is necessity using Chinese prickly ash nanometer powder in the present invention.(3) pass through 1 He of comparative example
Comparative example 2 shows yellowish-brown by the product that common fermentation obtains, gloss is bright, and last straight it can be found that in terms of color
Connect be added Chinese prickly ash nano powder product colour it is dim, the case where fragrance and mouthfeel are all presented one and are decreased obviously, after illustrating crushing
Chinese prickly ash nano powder not through everfermentation decompose still can polymeric precipitation, not only influence the color of product, beer turbidity also can be by
To influence, and during common fermentation, with the raising of alcohol concentration, the amide material in Chinese prickly ash can be also extracted,
To enhance the numb interest sense of Chinese prickly ash beer.Therefore very strong quality improving advantage is showed using common fermentation mode.
Two, Chinese prickly ash beer flavoring substances are analyzed
Flavor substance measurement is carried out to the above embodiments and comparative example, test result is as follows shown in table 3:
Flavor substance test method:
Sample pre-treatments: taking addition 3g Na Cl in the sample injection bottle of 20 m L, and the Chinese prickly ash beer of injection 10 m L pre-cooling simultaneously covers
Sealing, electromagnetic agitation 15min are mixed.Solid phase microextraction is carried out, sample injection bottle is kept the temperature into 30 min in 40 DEG C of water-baths, is extracted
20min, sample introduction desorbs 5 min, then is analyzed.
Gas spectral condition: 40 DEG C of initial temperature keep 3 min；Temperature is risen to 140 DEG C, rate is 10 DEG C/min；It is warming up to later
250 DEG C, rate is 7 DEG C/min, keeps 3 min, carrier gas is high-purity helium.
Mass Spectrometry Conditions: MS ionizes mode, electron impact ion source EI；Electron energy is 70 e V；Ion source temperature is 250
DEG C, interface temperature is 250 DEG C；Detection voltage is 0.8 k V；Mass scan range is (29 ~ 500) u；Pressure is 49.5 k Pa.
3 Chinese prickly ash beer flavoring substances test result (relative amount: %) of table
。
From 3 result data of table it can be seen that all containing 16 kinds of main volatile materials, Yi Xiete in (1) embodiment 1-3
The flavor substance such as ester type compound, linalool of sign property are also the important foundation substance for constituting Chinese prickly ash beer, these content of material
Abundant, type is more complete, and the common fermentation mode for illustrating that the present invention uses can obtain all good product of flavor.(2) pass through reality
Example 1 is applied compared with comparative example 1 and comparative example 2 it can be found that: two products on the value volume and range of product of flavor substance there are difference,
There are notable differences especially on the relative amount of some flavor substances, pass through the common fermentation of Chinese prickly ash beer, the flavor of Chinese prickly ash
Feel stronger, the relative amount of character flavor compound limonene and linalool in Chinese prickly ash obviously rises, isoamyl alcohol, second in beer
Aldehyde relative amount reduce, the flavor of Chinese prickly ash is more three-dimensional, and Chinese prickly ash beer is more dense pleasant, and the flavor substance in Chinese prickly ash with
Flavor substance in beer is coordinated, and the objects such as some esters with peculiar flavour, such as bergamio, terpinyl acetate are generated
Matter makes the flavor of Chinese prickly ash beer fuller.It can be seen that only carrying out common fermentation using Chinese prickly ash nanometer powder and beer
Process can just produce the full Chinese prickly ash beer of flavor.
Three, the measurement of Chinese prickly ash beer alkaloid
Fermentation process and comparative example to the above embodiments 1 carry out flavor substance measurement
The measuring method of total alkaloid content: weighing 5.000 g of Chinese prickly ash beer sample, is respectively placed in 100 ml triangular flask
In, 30 ml chloroforms and 6 drop concentrated ammonia liquors are added, shakes up, stands overnight, ultrasonic extraction 3 times, merge chloroform solution, extracting solution recycles chlorine
After imitative, 10 ml ether dissolutions, the accurate H that 10 ml concentration, 0.01 mol/L is added is added2SO4Titer adds distilled water,
Ether is flung to as far as possible, is respectively dropped into 2 drop methyl reds-bromocresol green indicator, with 0.01 mol/L's of concentration demarcated
NaOH titration, measures the content of total alkaloid.
The variation of 4 Chinese prickly ash beer alkaloid of table
。
From 4 result data of table it can be seen that (1) embodiment 1-3 can with the intensification of attenuation degree, the alcoholic strength of beer by
It gradually increases, the total alkaloid content of Chinese prickly ash beer is also gradually increasing, and alkaloid has anti-inflammatory and antalgic, enteron aisle protection and drop
The dissolution of the effect of blood glucose, alkaloid increase, and also provide enhanced food medicine effect of Chinese prickly ash beer.(2) pass through embodiment 1 and comparative example
It is obvious low although the Chinese prickly ash that comparing in 1 and comparative example 2 can be seen that and do not crush can also dissolve out a certain amount of alkaloid
Amount after it crushed, therefore grinding mode can increase the amount of dissolution of alkaloid, enhance the functionality of product.Due to total biology
Alkali is present in Chinese prickly ash, therefore very not low using 2 product total alkaloid content of the comparative example dissolution of common fermentation mode, is only adding
Corresponding alkaloid could be dissolved after crushing Chinese prickly ash nano powder by adding.So in such a way that Chinese prickly ash nanometer powder carries out common fermentation
There is stronger superiority on the case where improving beer alkaloid.
In conclusion the present invention by Chinese prickly ash beer common fermentation mode, can obtain flavor substance denseer, biological alkali soluble
Output more has the beer product of unique Chinese prickly ash flavor.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that: its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of common fermentation Chinese prickly ash beer, which is characterized in that the Chinese prickly ash beer is made of the raw material of following weight: saccharification
100-200 parts of brewer's wort, 0.1-0.6 parts of hops, commercially available brewer's yeast 0.1-0.3 parts, 5-10 parts of Chinese prickly ash nano powder.
2. beer according to claim 1, which is characterized in that the Chinese prickly ash beer by following weight raw material system
At: 150 parts of diastatic malt juice, 0.4 part of hops, 0.2 part of commercially available brewer's yeast, 7.5 parts of Chinese prickly ash nano powder.
3. a kind of preparation method of common fermentation Chinese prickly ash beer according to claim 1 or claim 2, which is characterized in that this method includes
Following steps:
(1) prepare brewer's wort: diastatic malt juice is boiled under the conditions of 90-110 DEG C of temperature, and duration 60-80min is boiled
Hops is added during boiling in two times, after having added hops, wort concentration is measured until boiling end when 11 ° of P and obtains wheat
Bud juice is spare；
(2) brewer's wort: being stood 10-20 min at normal temperature, then its centrifugal filtration is removed hops and sediment by precipitation and separation,
It is spare to obtain former brewer's wort；
(3) it adds Chinese prickly ash nano powder: the Chinese prickly ash nano powder that partial size is 60-100um is added into former brewer's wort, then in room temperature item
It is mixed under part, mixing speed 200-250r/min, mixing time 15-30min, obtains Chinese prickly ash original brewer's wort；
(4) it sterilizes: dispensing Chinese prickly ash original brewer's wort with fermentation flask, fermentation flask bottleneck wraps up with 4 layers of sterile gauze, then with ox-hide paper bag
It ties, is put into steam sterilizer and sterilizes, fermentation flask is taken out after sterilizing, ice water is cooled to 15 DEG C, obtains sterilizing Chinese prickly ash
Former brewer's wort is spare；
(5) inoculation fermentation: it is inoculated with brewer's yeast into sterilizing Chinese prickly ash original brewer's wort, the main hair of beer is carried out in constant incubator
Ferment and post-fermentation, must ferment Chinese prickly ash beer；
(6) bottling sterilizing: the Chinese prickly ash beer bottling that ferments is examined without exception to get a kind of common fermentation Chinese prickly ash after heating sterilization
Beer.
4. preparation method according to claim 3, which is characterized in that step (1) is described to add the beer time spent twice
Are as follows: addition beer is taken time as 10min after boiling for the first time, second add beer take time for boil terminate before 5min.
5. preparation method according to claim 3, which is characterized in that step (2) centrifugal rotational speed is 3800-4200
R/min, centrifugation time are 4-6 min.
6. preparation method according to claim 3, which is characterized in that step (4) described sterilizing parameter are as follows: go out at 121 DEG C
30 min of bacterium.
7. preparation method according to claim 3, which is characterized in that step (5) the main fermentation parameter are as follows: constant temperature incubation
Fermented and cultured is carried out at 145-155 DEG C of case, is taken out fermentation flask every 8-10 h and is shaken, after the 2-3d that ferment, until wort concentration
When dropping to 4.5 ° of P, main fermentation terminates；Post-fermentation parameter are as follows: fermentation temperature is reduced to 6-10 DEG C, after the 2-3d that ferment, until
When wort concentration is dropped to less than 2 ° of P, fermentation flask is placed in 4 DEG C of refrigerators from constant incubator taking-up, ferment 2-3 d
Afterwards, it takes top clarified broth into another clean fermentation flask, continues post-fermentation and storage wine 8-10 d.
8. preparation method according to claim 3, which is characterized in that step (6) described sterilizing parameter are as follows: sterilize at 65 DEG C
25min。
9. preparation method according to claim 3, which is characterized in that step (1) the diastatic malt juice is by the following method
It is made:
(1) malt pre-processes: selecting fructus hordei germinatus of fine quality, that maturity is good, cleaning removal of impurities is then complete by fructus hordei germinatus endosperm fraction
It crushes spare；
(2) dry ferment activates: it is stirring and dissolving in 2-4% syrup that Angel active dry yeast, which is poured into 8-10 times to measure concentration, in 25-
Activate 25-35min under 30 DEG C of constant temperature, it is primary every 10 min stirring, after activation, be cooled to 15 DEG C it is spare；
(3) be saccharified: fructus hordei germinatus is mixed with water by 1: 3-5, and the water temperature in thermostat water bath is maintained by being first raised to 40-45 DEG C
50-60min, then rise to 60-65 DEG C of maintenance 50-60min, finally maintains 30-40min at 75-78 DEG C, in saccharifying not
Disconnected stirring, until it is not blue with iodine solution detection, stop being saccharified；
(4) be separated by filtration: 180-220 mesh filter-cloth filtering is first used in saccharification, then is repeatedly fallen using the 70-80 DEG C of tap water after purified
Enter wheat grain surface, carries out washing grain, obtain diastatic malt juice.
10. common fermentation Chinese prickly ash beer made from a kind of preparation method any according to claim 3-9, which is characterized in that should
The alcoholic strength of beer is 2%-8%(v/v), the additive amount of Chinese prickly ash nano powder accounts for the 5%-10% of beer quality.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111718814A (en) * | 2020-06-29 | 2020-09-29 | 四川大学 | Refined pepper beer and preparation method thereof |
| CN112795445A (en) * | 2021-03-03 | 2021-05-14 | 汉源县昊业科技有限公司 | Rose beer and preparation method thereof |
| JP2021073910A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
| CN112831384A (en) * | 2021-03-03 | 2021-05-25 | 汉源县昊业花椒产业研究院 | Chinese prickly ash white spirit and preparation method thereof |
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| CN102746960A (en) * | 2012-07-18 | 2012-10-24 | 钟桂英 | Sichuan pepper health-care beer |
| CN108823016A (en) * | 2018-06-20 | 2018-11-16 | 唐山师范学院 | A kind of fresh rose flower beer brewing technique |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102746960A (en) * | 2012-07-18 | 2012-10-24 | 钟桂英 | Sichuan pepper health-care beer |
| CN108823016A (en) * | 2018-06-20 | 2018-11-16 | 唐山师范学院 | A kind of fresh rose flower beer brewing technique |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021073910A (en) * | 2019-11-08 | 2021-05-20 | サントリーホールディングス株式会社 | Non-sweet beverage and method for producing non-sweet beverage |
| JP7316911B2 (en) | 2019-11-08 | 2023-07-28 | サントリーホールディングス株式会社 | NON-SWEET BEVERAGE AND METHOD FOR PRODUCING NON-SWEET BEVERAGE |
| CN111718814A (en) * | 2020-06-29 | 2020-09-29 | 四川大学 | Refined pepper beer and preparation method thereof |
| CN111718814B (en) * | 2020-06-29 | 2022-11-01 | 汉源县昊业科技有限公司 | Refined pepper beer and preparation method thereof |
| CN112795445A (en) * | 2021-03-03 | 2021-05-14 | 汉源县昊业科技有限公司 | Rose beer and preparation method thereof |
| CN112831384A (en) * | 2021-03-03 | 2021-05-25 | 汉源县昊业花椒产业研究院 | Chinese prickly ash white spirit and preparation method thereof |
| CN112795445B (en) * | 2021-03-03 | 2023-02-17 | 汉源县昊业科技有限公司 | Rose beer and preparation method thereof |
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