CN110184144B - Co-fermented pepper beer and preparation method thereof - Google Patents
Co-fermented pepper beer and preparation method thereof Download PDFInfo
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- CN110184144B CN110184144B CN201910506710.4A CN201910506710A CN110184144B CN 110184144 B CN110184144 B CN 110184144B CN 201910506710 A CN201910506710 A CN 201910506710A CN 110184144 B CN110184144 B CN 110184144B
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Abstract
The invention discloses a co-fermentation pepper beer, which is characterized in that 0.1-0.6 part of hop is added into 200 parts of saccharified wort in 100 parts of mangnolia officinalis for preparing wort, then precipitation separation is carried out, 5-10 parts of pepper nano powder are added into the wort, 0.1-0.3 part of commercially available beer yeast is added after primary sterilization for carrying out secondary fermentation, and then secondary sterilization is carried out, thus obtaining the co-fermentation pepper beer. The pepper beer prepared by the invention adopts the co-fermentation of pepper and beer, the wort produces alcohol under the action of microorganisms, the increase of the alcohol concentration can promote the change and dissolution of the intrinsic substances of the pepper, the solubility of some flavor substances and active substances in the pepper can be gradually improved along with the increase of the alcohol concentration, the relative content of characteristic flavor substances in the pepper is improved, and the flavor stereoscopic impression of the pepper is enhanced. Through reasonable design and blending, the flavor of the pepper and the flavor of the beer are fused and coordinated, and a comfortable and pleasant feeling is brought to people.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of co-fermented pepper beer and the co-fermented pepper beer prepared by the method.
Background
Chinese prickly ash (zanthoxylum bungeanum Maxim.)Zanthoxylum bungeanum) Is a plant of the genus Zanthoxylum of the family Rutaceae, and the dried and ripe pericarp of the plant is an important spice. The main chemical substances in the pepper comprise volatile oil, alkaloid, amide substances, coumarin, lignin and the like, and have the effects of warming spleen and stomach for dispelling cold, diminishing inflammation and easing pain, detoxifying and regulating qi, improving intestinal functions, reducing blood sugar and the like. Beer, as a common alcoholic beverage, is a product brewed by using wheat malt and barley malt as main raw materials, gelatinizing and saccharifying the main raw materials, adding hops for balancing in the boiling process, and fermenting the main raw materials by yeast. The beer is rich in amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes, and is popular among people. Fermentation is an ancient method of food processing and preservation, by means of which the processes of products or secondary metabolites are carried out by the vital activities of microorganisms under aerobic or anaerobic conditions. The fermentation technology is widely applied to the field of food processing, such as fruits and vegetables, dairy products, alcoholic beverages and the like, and the fermented food can improve nutrition, improve flavor and prolong shelf life. Therefore, the pepper beer is prepared by adopting the pepper and barley co-fermentation mode, not only can endow the pepper flavor and taste of the beer and improve the functional characteristics of the product, but also can enrich the variety of the beer and provide more choices for consumers.
At present, research and development attempts and public reports are also carried out on pepper beer by scientific researchers. 201210249133.3 for example, discloses a health beer made from fructus Zanthoxyli. The specific processing method is that the superfine ground pepper powder is directly added into the beer and evenly stirred to prepare the pepper-flavor health beer which has the health care functions of warming the middle-jiao and dispelling cold, stimulating the appetite and removing dampness, blackening the hair and improving the eyesight, preventing thrombus and the like.
However, the direct addition of the pepper powder into the beer with low alcoholic strength can cause the waste of some material resources in the pepper raw material and reduce the utilization rate of the pepper. Secondly, as the whole pepper particles are decomposed to form substances with smaller particle size in the fermentation process, great difficulty is caused to the filtering process. In the current stage of research, a finished product prepared by directly co-fermenting the pepper and the beer is not available. The prepared pepper beer product with unique flavor has wide market prospect and social benefit.
In view of the analysis, the co-fermented pepper beer which effectively promotes the change and dissolution of the internal substances of pepper, gradually improves the flavor substances and active substances in pepper along with the increase of the alcohol concentration, has strong three-dimensional sense of the flavor of pepper, and is harmonious with the fusion of beer and comfortable and pleasant is urgently needed in the industry at present.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the preparation method of the co-fermented pepper beer, which not only greatly improves the material utilization rate of pepper and obtains more pepper active substances, but also endows the beer with unique pepper flavor, and the pepper flavor is coordinated with the beer flavor to form good product quality of the pepper beer.
In order to achieve the purpose, the invention adopts the following technical scheme:
the first scheme is as follows:
a pepper beer is prepared from the following raw materials in parts by weight: 100-200 parts of beer and 5-10 parts of pepper particles.
A preparation method of pepper beer comprises the following steps:
(1) preparing the wort: boiling the saccharified wort at 90-110 deg.C for 60-80min, adding flos Lupuli twice during boiling, measuring wort concentration, and boiling to 11 deg.P to obtain wort;
(2) precipitation and separation: standing at room temperature for 10-20 min, centrifuging, filtering to remove hops and precipitate to obtain original malt juice;
(3) and (3) sterilization: subpackaging fructus Zanthoxyli raw fructus Hordei Germinatus juice with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, sterilizing in a steam sterilizer, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized raw fructus Hordei Germinatus juice;
(4) inoculating and fermenting: inoculating beer yeast into the sterilized original wort, and performing main fermentation and after-fermentation of beer in a constant-temperature incubator to obtain beer;
(5) soaking the pepper: weighing 5-15 parts by weight of pepper particles, and directly adding the pepper particles into the fermented beer for soaking for 10-12 h;
(6) filtering and separating: filtering out the soaked pepper particles by adopting 4 layers of sterile gauze;
(7) bottling and sterilizing: bottling fructus Zanthoxyli beer, heating for sterilization, and inspecting to obtain fructus Zanthoxyli beer.
Further, the time for adding hops twice in the step (1) is as follows: the first time of adding hops is 10min after boiling, and the second time of adding hops is 5min before boiling.
Further, the centrifugation speed in the step (2) is 3800-.
Further, the sterilization parameters in the step (3) are as follows: sterilizing at 121 deg.C for 30 min.
Further, the main fermentation parameters in the step (4) are as follows: performing fermentation culture at the temperature of 145-155 ℃ in a constant-temperature culture box, taking out the fermentation bottle and shaking every 8-10 hours, and after fermenting for 2-3 d, finishing the main fermentation until the concentration of the wort is reduced to 4.5 ℃ P; the post-fermentation parameters were: reducing the fermentation temperature to 6-10 deg.C, fermenting for 2-3 d, taking out the fermentation bottle from the constant temperature incubator, placing in a 4 deg.C refrigerator, fermenting for 2-3 d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and store the wine for 8-10 d.
Further, the sterilization parameters in the step (7) are as follows: sterilizing at 65 deg.C for 25 min.
Further, the mashing wort of step (1) is prepared by the following method:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 8-10 times of 2-4% sugar water, stirring for dissolving, activating at 25-30 deg.C for 25-35min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1: 3-5, maintaining the water temperature in a constant temperature water bath from 40-45 deg.C for 50-60min, 60-65 deg.C for 50-60min, and 75-78 deg.C for 30-40min, stirring continuously during saccharification, and stopping saccharification until it is detected that the color is not blue by iodine solution;
(4) filtering and separating: the saccharification is firstly filtered by 180-mesh filter cloth with 220 meshes, and then the purified tap water at 70-80 ℃ is poured into the surface of the spent grains for a plurality of times to wash the spent grains, so as to obtain the saccharified wort.
The invention also discloses a co-fermented pepper beer prepared by any one of the preparation methods, the alcoholic strength of the beer is 2-8% (v/v), and the addition amount of the pepper nano powder accounts for 5-10% of the mass of the beer.
The beer prepared by the scheme I has the flavor of the pepper and the faint scent of the beer, and the special sensory characteristics are endowed to the product by mixing and recombining the two flavors. However, in the preparation process, the soaked beer system has obvious turbidity phenomenon due to the dissolution of pepper particulate matters, so pepper particles need to be filtered and removed, thereby increasing the production cost. When the product is evaluated in an organoleptic mode, the flavor substances and flavor substances of the pepper beer are not completely dissolved, and the total content of the alkaloid is very small in a beer system. And then further improvement is carried out on the basis of the scheme I. Therefore, the following technical scheme is adopted:
scheme II: solve the problem of turbid filtration
A pepper beer is prepared from the following raw materials in parts by weight: 100-200 parts of beer and 5-10 parts of pepper particles.
A preparation method of pepper beer comprises the following steps:
(1) preparing the wort: boiling the saccharified wort at 90-110 deg.C for 60-80min, adding flos Lupuli twice during boiling, measuring wort concentration, and boiling to 11 deg.P to obtain wort;
(2) precipitation and separation: standing at room temperature for 10-20 min, centrifuging, filtering to remove hops and precipitate to obtain original malt juice;
(3) and (3) sterilization: subpackaging fructus Zanthoxyli raw fructus Hordei Germinatus juice with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, sterilizing in a steam sterilizer, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized raw fructus Hordei Germinatus juice;
(4) inoculating and fermenting: inoculating beer yeast into the sterilized original wort, and performing main fermentation and after-fermentation of beer in a constant-temperature incubator to obtain beer;
(5) crushing and soaking pepper: weighing 5-15 parts of pepper particles by weight, crushing the pepper particles by using an ultrafine grinder, and adding the crushed pepper particles into fermented beer for soaking for 10-12 hours;
(6) bottling and sterilizing: bottling fructus Zanthoxyli beer, heating for sterilization, and inspecting to obtain fructus Zanthoxyli beer.
Further, the time for adding hops twice in the step (1) is as follows: the first time of adding hops is 10min after boiling, and the second time of adding hops is 5min before boiling.
Further, the centrifugation speed in the step (2) is 3800-.
Further, the sterilization parameters in the step (3) are as follows: sterilizing at 121 deg.C for 30 min.
Further, the main fermentation parameters in the step (4) are as follows: performing fermentation culture at the temperature of 145-155 ℃ in a constant-temperature culture box, taking out the fermentation bottle and shaking every 8-10 hours, and after fermenting for 2-3 d, finishing the main fermentation until the concentration of the wort is reduced to 4.5 ℃ P; the post-fermentation parameters were: reducing the fermentation temperature to 6-10 deg.C, fermenting for 2-3 d, taking out the fermentation bottle from the constant temperature incubator, placing in a 4 deg.C refrigerator, fermenting for 2-3 d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and store the wine for 8-10 d.
Further, the sterilization parameters in the step (6) are as follows: sterilizing at 65 deg.C for 25 min.
Further, the mashing wort of step (1) is prepared by the following method:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 8-10 times of 2-4% sugar water, stirring for dissolving, activating at 25-30 deg.C for 25-35min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1: 3-5, maintaining the water temperature in a constant temperature water bath from 40-45 deg.C for 50-60min, 60-65 deg.C for 50-60min, and 75-78 deg.C for 30-40min, stirring continuously during saccharification, and stopping saccharification until it is detected that the color is not blue by iodine solution;
(4) filtering and separating: the saccharification is firstly filtered by 180-mesh filter cloth with 220 meshes, and then the purified tap water at 70-80 ℃ is poured into the surface of the spent grains for a plurality of times to wash the spent grains, so as to obtain the saccharified wort.
The invention also discloses a co-fermented pepper beer prepared by any one of the preparation methods, the alcoholic strength of the beer is 2-8% (v/v), and the addition amount of the pepper nano powder accounts for 5-10% of the mass of the beer.
The beer prepared by the scheme II has the flavor of the pepper and the faint scent of the beer, the two flavors are mixed and recombined to endow the product with special sensory characteristics, and the nanoscale pepper powder is adopted for soaking, so that the turbidity phenomenon of the pepper beer can be effectively avoided, the filtering step is reduced, and the production cost is reduced. And the dissolving amount of the flavor substances and flavor substances of the pepper beer is increased, but the flavor feeling is still insufficient. Further improves the scheme II. Therefore, the following technical scheme is adopted:
the third scheme is as follows: solving the problems of flavor and alkaloid content
The co-fermented pepper beer is prepared from the following raw materials in parts by weight: 100-200 parts of saccharified malt juice, 0.1-0.6 part of hops, 0.1-0.3 part of commercially available beer yeast and 5-10 parts of pepper nano powder.
Furthermore, the pepper beer is prepared from the following raw materials in parts by weight: 150 parts of saccharified wort, 0.4 part of hop, 0.2 part of commercial beer yeast and 7.5 parts of pepper.
A preparation method of co-fermented pepper beer comprises the following steps:
(1) preparing the wort: boiling the saccharified wort at 90-110 deg.C for 60-80min, adding flos Lupuli twice during boiling, measuring wort concentration, and boiling to 11 deg.P to obtain wort;
(2) precipitation and separation: standing at room temperature for 10-20 min, centrifuging, filtering to remove hops and precipitate to obtain original malt juice;
(3) adding pepper nano powder: adding pricklyash peel nanometer powder with the particle size of 60-100um into the original malt juice, and then mixing and stirring at room temperature at the stirring speed of 200-250r/min for 15-30min to obtain pricklyash peel original malt juice;
(4) and (3) sterilization: subpackaging fructus Zanthoxyli raw succus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, sterilizing in a steam sterilizer, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli raw succus;
(5) inoculating and fermenting: inoculating beer yeast into the sterilized wild pepper original wort, and performing main fermentation and after-fermentation of beer in a constant-temperature incubator to obtain fermented wild pepper beer;
(6) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, heating for sterilization, and inspecting to obtain a co-fermented fructus Zanthoxyli beer.
Further, the time for adding hops twice in the step (1) is as follows: the first time of adding hops is 10min after boiling, and the second time of adding hops is 5min before boiling.
Further, the centrifugation speed in the step (2) is 3800-.
Further, the sterilization parameters in the step (4) are as follows: sterilizing at 121 deg.C for 30 min.
Further, the main fermentation parameters in the step (5) are as follows: performing fermentation culture at the temperature of 145-155 ℃ in a constant-temperature culture box, taking out the fermentation bottle and shaking every 8-10 hours, and after fermenting for 2-3 d, finishing the main fermentation until the concentration of the wort is reduced to 4.5 ℃ P; the post-fermentation parameters were: reducing the fermentation temperature to 6-10 deg.C, fermenting for 2-3 d, taking out the fermentation bottle from the constant temperature incubator, placing in a 4 deg.C refrigerator, fermenting for 2-3 d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and store the wine for 8-10 d.
Further, the sterilization parameters in the step (6) are as follows: sterilizing at 65 deg.C for 25 min.
Further, the mashing wort of step (1) is prepared by the following method:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 8-10 times of 2-4% sugar water, stirring for dissolving, activating at 25-30 deg.C for 25-35min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1: 3-5, maintaining the water temperature in a constant temperature water bath from 40-45 deg.C for 50-60min, 60-65 deg.C for 50-60min, and 75-78 deg.C for 30-40min, stirring continuously during saccharification, and stopping saccharification until it is detected that the color is not blue by iodine solution;
(4) filtering and separating: the saccharification is firstly filtered by 180-mesh filter cloth with 220 meshes, and then the purified tap water at 70-80 ℃ is poured into the surface of the spent grains for a plurality of times to wash the spent grains, so as to obtain the saccharified wort.
The invention also discloses a co-fermented pepper beer prepared by any one of the preparation methods, the alcoholic strength of the beer is 2-8% (v/v), and the addition amount of the pepper nano powder accounts for 5-10% of the mass of the beer.
The invention has the following advantages:
1. the prepared pepper beer not only endows unique pepper flavor and taste to the beer, but also finds an optimal pepper addition amount through reasonable design and blending, so that the pepper flavor and the beer flavor are fused and coordinated, the fragrance of the pepper does not cover the faint scent of the beer, the numb taste of the pepper does not weaken the refreshing and soft taste of the beer, and the numb taste and the pungent feeling of the beer give people a comfortable and pleasant feeling.
2. The invention adds the smashed dried pepper nano powder to lead the pepper particles to be broken and beneficial to providing substances in the fermentation process, releases more active substances, and can uniformly disperse fine pepper nano powder in the beer, thereby avoiding the subsequent filtration operation, simultaneously maintaining the clear feeling of the beer under the condition of co-fermentation, and avoiding the turbidity phenomenon in the beer storage process.
3. The method has the advantages that the pepper and the beer are fermented together, so that the content of characteristic flavor substances and alkaloids in the pepper is improved, and the flavor stereoscopic impression of the pepper is enhanced.
Detailed Description
For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. It should be noted that the present embodiment is only for further illustration of the present invention and should not be construed as limiting the scope of the present invention, and that those skilled in the art can make modifications and adjustments in a non-essential way based on the above disclosure.
Example 1
A preparation method of co-fermented pepper beer comprises the following steps:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: filtering saccharification by using 200-mesh filter cloth, pouring purified tap water at 75 ℃ onto the surface of the spent grains for multiple times, and washing the spent grains to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
(6) precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
(7) adding pepper nano powder: adding 7.5kg of fructus Zanthoxyli nanopowder with particle size of 80um into the original fructus Hordei Germinatus juice, mixing and stirring at room temperature at 225r/min for 22min to obtain fructus Zanthoxyli original fructus Hordei Germinatus juice;
(8) and (3) sterilization: subpackaging fructus Zanthoxyli original succus Hordei Germinatus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, placing into a steam sterilizer, sterilizing at 121 deg.C for 30min, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli original succus Hordei Germinatus;
(9) inoculating and fermenting: inoculating 0.2kg of beer yeast into sterilized fructus Zanthoxyli raw succus Hordei Germinatus, performing fermentation culture at 150 deg.C in a constant temperature incubator, taking out the fermentation bottle every 9 hr, shaking, fermenting for 2.5d until the succus Hordei Germinatus concentration is reduced to 4.5 ° P, and finishing main fermentation; the post-fermentation parameters were: reducing the fermentation temperature to 8 ℃, after fermenting for 2.5d, taking out the fermentation bottle from the constant-temperature incubator and placing the fermentation bottle in a 4 ℃ refrigerator when the wort concentration is reduced to less than 2 DEG P, after fermenting for 2.5d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and wine storage for 9 d to obtain the fermented pepper beer;
(10) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, sterilizing at 65 deg.C for 25min, and inspecting to obtain a co-fermented fructus Zanthoxyli beer with alcoholic strength of 5% (v/v) and fructus Zanthoxyli nanopowder addition of 7.5% of the beer mass.
Example 2
A preparation method of co-fermented pepper beer comprises the following steps:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 8 times of 2% sugar water, stirring for dissolving, activating at 25 deg.C for 25min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1: 3, heating water in a constant temperature water bath from 40 deg.C, maintaining for 50min, heating to 60 deg.C, maintaining for 50min, and maintaining at 75 deg.C for 30min, stirring continuously during saccharification, and stopping saccharification until it is detected that the color is not blue by iodine solution;
(4) filtering and separating: filtering saccharification by using 180-mesh filter cloth, pouring purified tap water at 70 ℃ onto the surface of the spent grains for multiple times, and washing the spent grains to obtain saccharified wort;
(5) preparing the wort: boiling 100kg of saccharified wort at 90 deg.C for 60min, adding 0.1kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
(6) precipitation and separation: standing the wort at normal temperature for 10min, centrifuging at 3800r/min for 4min to remove hops and precipitate to obtain original wort;
(7) adding pepper nano powder: adding 5kg of fructus Zanthoxyli nanopowder with particle size of 60um into the original fructus Hordei Germinatus juice, and mixing at room temperature at a stirring speed of 200r/min for 15min to obtain fructus Zanthoxyli original fructus Hordei Germinatus juice;
(8) and (3) sterilization: subpackaging fructus Zanthoxyli original succus Hordei Germinatus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, placing into a steam sterilizer, sterilizing at 121 deg.C for 30min, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli original succus Hordei Germinatus;
(9) inoculating and fermenting: inoculating 0.1kg of beer yeast into sterilized fructus Zanthoxyli raw wort, performing fermentation culture at 145 deg.C in a constant temperature incubator, taking out the fermentation bottle every 8h, shaking, fermenting for 2d, and finishing the main fermentation when the wort concentration is reduced to 4.5 ° P; the post-fermentation parameters were: reducing the fermentation temperature to 6 ℃, after fermenting for 2d, taking out the fermentation bottle from the constant-temperature incubator and placing the fermentation bottle in a refrigerator at 4 ℃ when the concentration of the wort is reduced to less than 2 DEG P, after fermenting for 2d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and wine storage for 8d to obtain the fermented pepper beer;
(10) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, sterilizing at 65 deg.C for 25min, and inspecting to obtain a co-fermented fructus Zanthoxyli beer with alcoholic strength of 2% (v/v) and fructus Zanthoxyli nanopowder addition amount of 5% of the beer mass.
Example 3
A preparation method of co-fermented pepper beer comprises the following steps:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 10 times of 4% sugar water, stirring for dissolving, activating at constant temperature of 30 deg.C for 35min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:5, heating the water in a constant temperature water bath from 45 deg.C for 60min, then to 65 deg.C for 60min, and finally at 78 deg.C for 40min, stirring continuously during saccharification, and stopping saccharification until no blue color is detected by iodine solution;
(4) filtering and separating: filtering the mash by using 220-mesh filter cloth, pouring purified tap water at 80 ℃ onto the surface of the spent grains for multiple times, and washing the spent grains to obtain a mash wort;
(5) preparing the wort: boiling 200kg of saccharified wort at 110 deg.C for 80min, adding 0.6kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
(6) precipitation and separation: standing the wort at normal temperature for 20min, centrifuging, filtering to remove hops and precipitate, centrifuging at 4200 r/min for 6 min to obtain original wort;
(7) adding pepper nano powder: adding 10kg of pricklyash peel nanometer powder with the particle size of 100um into the original wort, and then mixing and stirring at room temperature with the stirring speed of 250r/min and the stirring time of 30min to obtain the pricklyash peel original wort;
(8) and (3) sterilization: subpackaging fructus Zanthoxyli original succus Hordei Germinatus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, placing into a steam sterilizer, sterilizing at 121 deg.C for 30min, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli original succus Hordei Germinatus;
(9) inoculating and fermenting: inoculating 0.3kg of beer yeast into sterilized fructus Zanthoxyli raw wort, performing fermentation culture at 155 deg.C in a constant temperature incubator, taking out the fermentation bottle and shaking every 10 h, and after fermenting for 3d, ending the main fermentation until the wort concentration is reduced to 4.5 ° P; the post-fermentation parameters were: reducing the fermentation temperature to 10 ℃, after fermenting for 3d, taking out the fermentation bottle from the constant-temperature incubator and placing the fermentation bottle in a refrigerator at 4 ℃ when the concentration of the wort is reduced to less than 2 DEG P, after fermenting for 3d, taking the upper clear fermentation liquid to another clean fermentation bottle, and continuing to perform after-fermentation and wine storage for 10d to obtain the fermented pepper beer;
(10) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, sterilizing at 65 deg.C for 25min, and inspecting to obtain a co-fermented fructus Zanthoxyli beer with alcoholic strength of 8% (v/v) and fructus Zanthoxyli nanopowder added in an amount of 10% of the beer mass.
Comparative example 1
Compared with the example 1, the preparation method of the co-fermented pepper beer product does not adopt pepper nano powder in the comparative example 1, but directly adds complete pepper particles. Filtering is carried out at the finished product stage, and the method comprises the following steps:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: filtering saccharification by using 200-mesh filter cloth, pouring purified tap water at 75 ℃ onto the surface of the spent grains for multiple times, and washing the spent grains to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
(6) precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
(7) adding pepper nano powder: adding 7.5kg of sericin particles into the original malt juice, and then mixing and stirring at room temperature at a stirring speed of 225r/min for 22min to obtain the original pepper malt juice;
(8) and (3) sterilization: subpackaging fructus Zanthoxyli original succus Hordei Germinatus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, placing into a steam sterilizer, sterilizing at 121 deg.C for 30min, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli original succus Hordei Germinatus;
(9) inoculating and fermenting: inoculating 0.2kg of beer yeast into sterilized fructus Zanthoxyli raw succus Hordei Germinatus, performing fermentation culture at 150 deg.C in a constant temperature incubator, taking out the fermentation bottle every 9 hr, shaking, fermenting for 2.5d until the succus Hordei Germinatus concentration is reduced to 4.5 ° P, and finishing main fermentation; the post-fermentation parameters were: reducing the fermentation temperature to 8 ℃, after fermenting for 2.5d, taking out the fermentation bottle from the constant-temperature incubator and placing the fermentation bottle in a 4 ℃ refrigerator when the wort concentration is reduced to less than 2 DEG P, after fermenting for 2.5d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and wine storage for 9 d to obtain the fermented pepper beer;
(10) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, sterilizing at 65 deg.C for 25min, and inspecting to obtain a co-fermented fructus Zanthoxyli beer with alcoholic strength of 5% (v/v) and fructus Zanthoxyli nanopowder addition of 7.5% of the beer mass.
Comparative example 2
Compared with the embodiment 1, the method for preparing the co-fermented pepper beer does not add the pepper nano powder into the beer for co-fermentation in the comparative example 2, but adds the pepper nano powder after the beer is fermented. The method comprises the following steps:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: filtering saccharification by using 200-mesh filter cloth, pouring purified tap water at 75 ℃ onto the surface of the spent grains for multiple times, and washing the spent grains to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
(6) precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
(7) and (3) sterilization: packaging original malt juice with fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, placing into steam sterilizer, sterilizing at 121 deg.C for 30min, taking out the fermentation bottle, and cooling with ice water to 15 deg.C to obtain sterilized original malt juice;
(8) inoculating and fermenting: inoculating 0.2kg of beer yeast into sterilized original wort, performing fermentation culture at 150 ℃ in a constant temperature incubator, taking out a fermentation bottle every 9 h, shaking, and after fermenting for 2.5d, finishing main fermentation until the concentration of the wort is reduced to 4.5 DEG P; the post-fermentation parameters were: reducing the fermentation temperature to 8 ℃, after fermenting for 2.5d, taking out the fermentation bottle from the constant-temperature incubator and placing the fermentation bottle in a refrigerator at 4 ℃ when the concentration of the wort is reduced to less than 2 DEG P, after fermenting for 2.5d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and wine storage for 9 d to obtain fermented beer;
(9) adding pepper nano powder: adding 7.5kg of fructus Zanthoxyli nanopowder with particle size of 80um into fermented beer, and mixing at room temperature at a stirring speed of 225r/min for 22min to obtain fermented fructus Zanthoxyli beer;
(10) bottling and sterilizing: bottling the fermented fructus Zanthoxyli beer, sterilizing at 65 deg.C for 25min, and inspecting to obtain a co-fermented fructus Zanthoxyli beer with alcoholic strength of 5% (v/v) and fructus Zanthoxyli nanopowder addition of 7.5% of the beer mass.
Test example 1
Test index
The quality of the co-fermented pepper beer can be evaluated through sensory evaluation, the content and the change of flavor substances and the measurement of active substances of the product, the unique taste of the spicy beer can be highlighted through the sensory evaluation, the turbidity of the product after 5, 10 and 15 days of storage at normal temperature is respectively measured by using a beer turbidity meter through physical and chemical indexes, and the quality stability of the product is evaluated by combining the sensory evaluation of each storage time node.
Sensory evaluation of pepper beer
The finished products of Zanthoxylum bungeanum beer of the above examples and comparative examples were tasted and evaluated by 12 professionals with experience of evaluation and given scores. Referring to table 1, pepper beer sensory evaluation standards are scored according to scoring items such as color, foam, aroma, taste and clarity, and the average value is taken, and the filling score is 100. The sensory evaluation results of the pepper beer are shown in the table 1 and the sensory evaluation results are shown in the table 2.
TABLE 1 sensory evaluation of Zanthoxylum bungeanum beer
TABLE 2 sensory evaluation results
As can be seen from the data results of table 1 and table 2: (1) the aroma, the taste and the clarity are the main indexes for evaluating the quality of the co-fermented pepper beer product, and the pepper beer with the spicy flavor prepared by the embodiment 1-3 has good quality on the aspects of taste, color and luster and integral clarity, has good sensory quality, is accepted by people, and is a beer beverage with good flavor and quality. (2) By comparing example 1 with comparative example 1, it can be found that the fine grinding operation process of the pepper particles can effectively improve the clarity of the product, because the pepper particles are decomposed into particles with smaller particle size due to the action of microorganisms in the fermentation process, and finally some particles are still remained in the solution after filtration, which causes the turbidity of the product. Therefore, the pepper nano powder adopted in the invention is necessary. (3) By comparing the example 1 with the comparative example 2, it can be found that in the aspect of color and luster, the product obtained by co-fermentation presents yellow brown color and bright luster, and the product directly added with the pepper nano powder is dark in color, and the aroma and the taste both present a condition of obvious decline, which indicates that the crushed pepper nano powder still converges and precipitates without fermentation and decomposition, thereby not only affecting the color and luster of the product, but also affecting the turbidity of beer, and in the process of co-fermentation, along with the increase of alcohol concentration, amide substances in pepper can be extracted, thereby enhancing the spicy taste of pepper beer. Therefore, the co-fermentation mode has strong quality improvement advantage.
Analysis of flavor substances of Zanthoxylum bungeanum beer
The flavor determination was performed for the above examples and comparative examples, and the results are shown in table 3 below:
flavor test method:
sample pretreatment: adding 3g Na Cl into a 20m L sample bottle, injecting 10m L precooled pricklyash peel beer, covering and sealing, electromagnetically stirring for 15min, and uniformly mixing. Performing solid phase microextraction, keeping the temperature of the sample feeding bottle in a 40 deg.C water bath for 30min, extracting for 20min, desorbing for 5min, and analyzing.
Gas spectrum conditions are as follows: maintaining at 40 deg.C for 3 min; the temperature is raised to 140 ℃ at a rate of 10 ℃/min; then the temperature is raised to 250 ℃, the speed is 7 ℃/min, the temperature is maintained for 3 min, and the carrier gas is high-purity helium.
Mass spectrum conditions: MS ionization mode, electron bombardment ion source EI; electron energy is 70 e V; the ion source temperature is 250 ℃, and the interface temperature is 250 ℃; the detection voltage is 0.8 k V; the mass scanning range is (29-500) u; the pressure was 49.5 k Pa.
TABLE 3 measurement results of flavor substances of Zanthoxylum bungeanum beer (relative content:%)
As can be seen from the results data in table 3: (1) the examples 1-3 all contain 16 main volatile substances, and some characteristic flavor substances such as ester compounds and linalool are also important basic substances forming the pepper beer, and the substances are rich in content and complete in variety, so that the co-fermentation mode adopted by the invention can obtain a product with good flavor. (2) By comparing example 1 with comparative examples 1 and 2, it can be found that: the two products have difference in the quantity and the type of flavor substances, particularly have obvious difference in the relative content of some flavor substances, through the co-fermentation of the pepper beer, the flavor feeling of the pepper is stronger, the relative content of characteristic flavor substances, namely limonene and linalool in the pepper is obviously increased, the relative content of isoamyl alcohol and acetaldehyde in the beer is reduced, the flavor of the pepper is more three-dimensional, the pepper beer is thicker and more pleasant, and the flavor substances in the pepper are coordinated with the flavor substances in the beer to generate some esters with unique flavor, such as linalyl acetate, terpinyl acetate and the like, so that the flavor of the pepper beer is fuller. Therefore, the pepper beer with full flavor can be produced only in the process of adopting the pepper nano powder and beer for co-fermentation.
Determination of alkaloid content in pepper beer
Flavor determination was performed on the fermentation process and comparative example of example 1 above
The method for measuring the content of the total alkaloids comprises the following steps: weighing 5.000 g of pepper beer sample, respectively placing in 100 ml triangular flask with plug, adding 30 ml of chloroform and 6 drops of strong ammonia water, shaking, standing overnight, ultrasonically extracting for 3 times, mixing chloroform solutions, recovering chloroform from the extractive solution, adding 10 ml of diethyl ether for dissolving, and accurately adding 10 ml of H with concentration of 0.01 mol/L2SO4Adding distilled water into the standard solution, volatilizing diethyl ether as much as possible, respectively dropping 2 drops of methyl red-bromocresol green indicator, titrating with calibrated NaOH with concentration of 0.01 mol/L, and measuring the content of total alkaloids.
TABLE 4 changes in the alkaloid content of Zanthoxylum bungeanum beer
As can be seen from the results data in table 4: (1) in examples 1-3, the alcoholic strength of the beer is gradually increased along with the deepening of the fermentation degree, the total alkaloid content of the pepper beer is also gradually increased, the alkaloid has the effects of resisting inflammation and easing pain, protecting intestinal tracts and reducing blood sugar, the dissolution of the alkaloid is increased, and the edible and medicinal effects of the pepper beer are also enhanced. (2) Compared with the comparative examples 1 and 2, the zanthoxylum bungeanum maxim which is not ground can dissolve a certain amount of alkaloid, but the alkaloid is obviously lower than the alkaloid after being ground, so the grinding mode can increase the dissolving amount of the alkaloid and enhance the functionality of the product. Because the total alkaloids exist in the pepper, the total alkaloid content of the comparative example 2 product which does not adopt the co-fermentation mode is very low in dissolution, and the corresponding alkaloids can be dissolved only after the ground pepper nano powder is added. Therefore, the mode of adopting pepper nano powder to carry out co-fermentation has stronger superiority in improving the condition of beer alkaloid.
In conclusion, the method can obtain the beer product with thicker flavor substance and more alkaloid dissolved out and having unique pepper flavor by the pepper beer co-fermentation mode.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. A co-fermented pepper beer is prepared from the following raw materials in parts by weight: 100-200 parts of saccharified malt juice, 0.1-0.6 part of hops, 0.1-0.3 part of commercially available beer yeast and 5-10 parts of pepper nano powder;
the method is characterized in that: stirring the pepper nano powder by using original wort at room temperature to obtain pepper original wort;
the co-fermented pepper beer is prepared by the following method:
(1) preparing the wort: boiling the saccharified wort at 90-110 deg.C for 60-80min, adding flos Lupuli twice during boiling, measuring wort concentration, and boiling to 11 deg.P to obtain wort;
(2) precipitation and separation: standing at room temperature for 10-20 min, centrifuging, filtering to remove hops and precipitate to obtain original malt juice;
(3) adding pepper nano powder: adding pricklyash peel nanometer powder with the particle size of 60-100um into the original malt juice, and then mixing and stirring at room temperature at the stirring speed of 200-250r/min for 15-30min to obtain pricklyash peel original malt juice;
(4) and (3) sterilization: subpackaging fructus Zanthoxyli raw succus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, sterilizing in a steam sterilizer, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli raw succus;
(5) inoculating and fermenting: inoculating beer yeast into the sterilized wild pepper original wort, and performing main fermentation and after-fermentation of beer in a constant-temperature incubator to obtain fermented wild pepper beer;
(6) bottling and sterilizing: bottling the fermented pepper beer, heating for sterilization, and inspecting to obtain the co-fermented pepper beer with the alcoholic strength of 2-8% (v/v).
2. The beer according to claim 1, wherein the pepper beer is prepared from the following raw materials in parts by weight: 150 parts of saccharified wort, 0.4 part of hop, 0.2 part of commercially available beer yeast and 7.5 parts of pepper nano powder; the method is characterized in that the particle size of the pepper nano powder is 60-100um, the stirring speed is 200-250r/min, and the stirring time is 15-30 min.
3. A method for preparing co-fermented zanthoxylum bungeanum beer according to claim 1 or 2, which is characterized by comprising the following steps:
(1) preparing the wort: boiling the saccharified wort at 90-110 deg.C for 60-80min, adding flos Lupuli twice during boiling, measuring wort concentration, and boiling to 11 deg.P to obtain wort;
(2) precipitation and separation: standing at room temperature for 10-20 min, centrifuging, filtering to remove hops and precipitate to obtain original malt juice;
(3) adding pepper nano powder: adding pricklyash peel nanometer powder with the particle size of 60-100um into the original malt juice, and then mixing and stirring at room temperature at the stirring speed of 200-250r/min for 15-30min to obtain pricklyash peel original malt juice;
(4) and (3) sterilization: subpackaging fructus Zanthoxyli raw succus with a fermentation bottle, wrapping the mouth of the fermentation bottle with 4 layers of sterile gauze, wrapping with kraft paper, sterilizing in a steam sterilizer, taking out the fermentation bottle after sterilization, and cooling with ice water to 15 deg.C to obtain sterilized fructus Zanthoxyli raw succus;
(5) inoculating and fermenting: inoculating beer yeast into the sterilized wild pepper original wort, and performing main fermentation and after-fermentation of beer in a constant-temperature incubator to obtain fermented wild pepper beer;
(6) bottling and sterilizing: bottling the fermented pepper beer, heating for sterilization, and inspecting to obtain the co-fermented pepper beer with the alcoholic strength of 2-8% (v/v).
4. The method of claim 3, wherein the two hops are added in step (1) for a period of time selected from the group consisting of: the first time of adding hops is 10min after boiling, and the second time of adding hops is 5min before boiling.
5. The method as claimed in claim 3, wherein the centrifugation speed in step (2) is 3800-.
6. The method according to claim 3, wherein the sterilization parameters in step (4) are: sterilizing at 121 deg.C for 30 min.
7. The method according to claim 3, wherein the main fermentation parameters in step (5) are: performing fermentation culture at the temperature of 145-155 ℃ in a constant-temperature culture box, taking out the fermentation bottle and shaking every 8-10 hours, and after fermenting for 2-3 d, finishing the main fermentation until the concentration of the wort is reduced to 4.5 ℃ P; the post-fermentation parameters were: reducing the fermentation temperature to 6-10 deg.C, fermenting for 2-3 d, taking out the fermentation bottle from the constant temperature incubator, placing in a 4 deg.C refrigerator, fermenting for 2-3 d, taking the upper clear fermentation liquid into another clean fermentation bottle, and continuing to perform after-fermentation and store the wine for 8-10 d.
8. The method according to claim 3, wherein the sterilization parameters of step (6) are: sterilizing at 65 deg.C for 25 min.
9. The process according to claim 3, wherein the saccharified wort of step (1) is prepared by:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 8-10 times of 2-4% sugar water, stirring for dissolving, activating at 25-30 deg.C for 25-35min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1: 3-5, maintaining the water temperature in a constant temperature water bath from 40-45 deg.C for 50-60min, 60-65 deg.C for 50-60min, and 75-78 deg.C for 30-40min, stirring continuously during saccharification, and stopping saccharification until it is detected that the color is not blue by iodine solution;
(4) filtering and separating: the saccharification is firstly filtered by 180-mesh filter cloth with 220 meshes, and then the purified tap water at 70-80 ℃ is poured into the surface of the spent grains for a plurality of times to wash the spent grains, so as to obtain the saccharified wort.
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