CN110218614A - A kind of Fructus Corni mulberries beer and preparation method thereof - Google Patents
A kind of Fructus Corni mulberries beer and preparation method thereof Download PDFInfo
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- CN110218614A CN110218614A CN201910585241.XA CN201910585241A CN110218614A CN 110218614 A CN110218614 A CN 110218614A CN 201910585241 A CN201910585241 A CN 201910585241A CN 110218614 A CN110218614 A CN 110218614A
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- 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
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention discloses a kind of Fructus Corni mulberries beer, belong to beer brewing technology field.Specifically it is prepared from the following materials: 8~10 parts of Fructus Corni dry fruit, 5~20 parts of fresh mulberries, 7~8 parts of white sugar, 0.13~0.15 part of citric acid, 150~200 parts of fructus hordei germinatus, 0.24~0.60 part of hops, 2~3 parts of beer dried yeast；In addition, the present invention also provides a kind of Fructus Corni mulberries beer preparation methods.The plentiful profit of Fructus Corni mulberries beer of the invention is thick, it is round and smooth it is tasty and refreshing, brake mouth power is strong, foaming characteristic is good, and the fruit flavor of Fructus Corni and mulberries is prominent, without astringent taste, while by the nutritive value perfect combination of Fructus Corni, mulberries, beer, has high economic benefit.
Description
Technical field
The invention belongs to beer brewing technology fields, and in particular to a kind of Fructus Corni mulberries beer and preparation method thereof.
Background technique
Beer is a kind of alcoholic strength low beverage produced with fructus hordei germinatus, hops, brewer's yeast etc. for raw material, containing more
Kind amino acid, vitamin, low molecular sugar, inorganic salts and various enzymes, nutritive value is high, is easy to be rapidly absorbed by a human, therefore has " liquid side
The title of packet "；In order to further enrich the nutrition and organoleptic properties of beer, people attempt for fruits and vegetables to be added in beer, be made
Many fruit vegetable type beers not only with the characteristic physical and chemical index and flavor of fruits and vegetables, but also maintain the basic flavor of beer.
Fructus Corni is rich in loganin and arbutin and other functional ingredient, separately containing polysaccharide, organic acid, amino acid, vitamin etc.
Nutritional ingredient has very big dietotherapy and health-care effect to human body.Commercially available Fructus Corni is the drying and ripening pulp of Fructus Corni plant,
It tonifies the liver and kidney, arresting seminal emission prevent prolapse；Clinically it is used for dizziness and tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, metrorrhagia and metrostaxis leukorrhagia, profuse sweating
Collapse, Heat Diabetes.Fructus Corni yield increases year by year in recent years, since Fructus Corni is only used as Chinese medicinal material in Chinese medicine circle on the market
Using shortage deep processed product compromises the economic interests of peasant household, therefore, Fructus Corni so that Fructus Corni is seriously unsalable significantly
Deep processing is particularly important.
Glucose rich in mulberries fruit, sucrose, fructose, carrotene, malic acid, succinic acid, tartaric acid and
The nutriments such as the vitamin and mineral calcium of a variety of needed by human body, phosphorus, iron, copper, zinc, have promote the production of body fluid to quench thirst, liver-kidney tonifying,
Nourishing yin and supplementing blood, improving eyesight and quiet nerves, dark hair, sharp joint, the multi-efficiencies such as sober up, are known as " civil sage fruit ".But mulberries picking is tired
Difficulty, the shelf-life is short, is easy to rot, and nutritional ingredient is very easy to be thermally decomposed and Oxidative demage in process, to the greatest extent
Using resource and retain problem of the nutritional ingredient as mulberries field of deep.
Currently, be rarely reported both at home and abroad using Fructus Corni and mulberries laminating production fruits and vegetables type beer, and existing fruits and vegetables class beer
Wine production technology majority is fruit juice directly to be added into beer, or addition edible essence, the long-time of intermediate not fruits and vegetables are sent out
Ferment link, though such technique meets basic demand of the fruits and vegetables type beer for both fruits and vegetables, beer taste, due to a lack of fruit
Vegetable participates in the process of fermentation, and the product fragrance that ferments is insufficient, mouthfeel be not it is especially plentiful, show slightly thin.
Summary of the invention
In order to effectively solve the deficiency in above-mentioned background technique, the present invention provides a kind of Fructus Corni mulberries beer and preparations
Method organically combines the brewing process of Fructus Corni, mulberries and beer, and whole process takes cold fermentation, can be preferable
The nutritional ingredient for retaining mulberries embodies the nutritive value perfection of Fructus Corni, mulberries, beer, and the depth for Fructus Corni and mulberries adds
Work opens new outlet.
The present invention is to be achieved through the following technical solutions above-mentioned technical purpose:
First purpose of the invention is to provide a kind of Fructus Corni mulberries beer, and raw material is grouped by the group of following parts by weight
At: 8~10 parts of Fructus Corni dry fruit, 5~20 parts of fresh mulberries, 7~8 parts of white sugar, 0.13~0.15 part of citric acid, fructus hordei germinatus 150
~200 parts, 0.24~0.60 part of hops, 2~3 parts of beer dried yeast.
Preferably, raw material is composed of the following parts by weight: 9 parts of Fructus Corni dry fruit, 18 parts of fresh mulberries, and white sugar
7.5 parts, 0.14 part of citric acid, 180 parts of fructus hordei germinatus, 0.48 part of hops, 2.5 parts of beer dried yeast.
Second purpose of the invention is to provide a kind of preparation method of Fructus Corni mulberries beer, which is characterized in that including such as
Lower step:
(1) according to following parts by weight weigh composition Fructus Corni mulberries beer raw material: 8~10 parts of Fructus Corni dry fruit, newly
5~20 parts of fresh mulberries, 7~8 parts of white sugar, 0.13~0.15 part of citric acid, 150~200 parts of fructus hordei germinatus, hops 0.24~0.60
Part, 2~3 parts of beer dried yeast；
(2) weighed Fructus Corni dry fruit is prepared into Fructus Corni fruit juice；
(3) weighed fresh mulberries are processed as mulberry juice；
(4) Fructus Corni fruit juice and mulberry juice are mixed, be then added weighed white sugar, citric acid sugar addition to 10~
12%, pH value is to after 4.8~5.0, high-temperature sterilization；
(5) weighed fructus hordei germinatus is crushed, saccharification, filtering, obtains former wheat juice；Weighed hops is added into former wheat juice
After boil, obtain hops brewer's wort, cooling is spare；
(6) into hops brewer's wort be added etc. quality sterile water, after being cooled to 30 DEG C, add the dry ferment of weighed beer
Mother activates 2h, obtains yeast activated liquid；
(7) yeast activated liquid is accessed in hops brewer's wort, carries out main fermentation, main fermentation temperature is 9~11 DEG C；Main fermentation
After step (4) obtained blended fruit juice be added carry out post-fermentation, post-fermentation temperature is 5~7 DEG C, after the completion of post-fermentation, is obtained
To former wine；Former wine filters to arrive the Fructus Corni mulberries beer.
Preferably, the Fructus Corni juice preparation process is as follows:
It is heated at 70 DEG C after Fructus Corni dry fruit is mixed with water by the mass ratio of 1:5, heating is filtered after 1 hour, is obtained
Fructus Corni pulp and first time filtrate；Fructus Corni pulp and water are heated at 70 DEG C by the mass ratio of 1:14~16, heating 1 is small
When after filter, obtain second of filtrate, merge filtrate twice, obtain Fructus Corni fruit juice.
Preferably, the hops brewer's wort preparation process includes the following steps:
(1) crush: fructus hordei germinatus crushes, and crosses 20 meshes；
(2) it is saccharified: adding water into smashed fructus hordei germinatus according to the ratio of 1:6, impregnate 1h at 50 DEG C, then heat to
65~68 DEG C of heat preservation 2h, are continuously heating to 76~78 DEG C, obtain converted mash；Converted mash is filtered, former wheat juice is obtained；
(3) it boils: hops will be added after former Wort boiling, continue to boil 50min, obtain boiling hops brewer's wort；It will
Oxygenation is cooled to 8 DEG C to get the hops brewer's wort is arrived after the hops brewer's wort precipitating boiled.
Preferably, in boiling part, hops is added in three times, and the 10% of total addition level is added for the first time, boils 10min；
The 50% of second of addition total addition level, boils 30min；It is eventually adding surplus, continues to boil 10min.
Preferably, the main fermentation time is 4~5 days；The post-fermentation time is 2~3 months.
Compared with prior art, the beneficial effects of the present invention are:
1) Fructus Corni mulberries beer provided by the invention organically combines the brewing process of Fructus Corni, mulberries and beer, leads to
Cold fermentation is crossed, hot fermentation is avoided to thermally decompose the carrotene in Fructus Corni mulberries beer, ascorbic nutritional ingredient
And Oxidative demage, so that Fructus Corni mulberries beer fruit flavor is prominent.
2) the very good solution of the present invention astringent taste of Fructus Corni mulberries beer and rear muddy problem, first to Fructus Corni warm water
It takes away the puckery taste, so that the soluble tannin in Fructus Corni is changed into insoluble tannin, in subsequent processing link, since there are heating power to add
Work, a small amount of insoluble tannin are transformed into soluble tannin again, and through rational proportion, it is solvable that these are cleverly utilized in the present invention very much
Property tannin, without adding external soluble tannin, can with the protein in beer occur precipitation reaction, avoid astringent taste and after
The generation of turbid phenomenon.
3) Fructus Corni mulberries beer preparation method provided by the invention, whole cold fermentation, so that Fructus Corni mulberries beer
Plentiful profit thickness, round and smooth tasty and refreshing, nutritive value more horn of plenty.
Detailed description of the invention
Fig. 1 is a kind of preparation technology flow chart of Fructus Corni mulberries beer of the present invention.
Specific embodiment
In order to enable those skilled in the art to more fully understand, technical solution of the present invention is practiced, below with reference to specific
The invention will be further described for examples and drawings, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
A kind of Fructus Corni mulberries beer provided in an embodiment of the present invention, raw material are composed of the following parts by weight:
9 parts of Fructus Corni dry fruit, 18 parts of fresh mulberries, 7.5 parts of white sugar, 0.14 part of citric acid, 180 parts of fructus hordei germinatus, 0.48 part of hops, beer
2.5 parts of wine dry ferment.
The preparation method of above-mentioned Fructus Corni mulberries beer, preparation process flow as shown in Figure 1, itself the following steps are included:
(1) each raw material is weighed according to Fructus Corni mulberries beer formula provided in this embodiment；
(2) prepared by Fructus Corni fruit juice
Clear water is added into Fructus Corni dry fruit according to the mass ratio of 1:5,1h progress warm water is kept the temperature after being warming up to 70 DEG C and is taken away the puckery taste,
It filters while hot, collects pulp and filtrate respectively.70 DEG C of clear water, heat preservation extraction are continuously added into pulp according to the ratio of 1:15
It is filtered after 1h, collects filtrate again.The filtrate that 2 times are collected into merges, and is cooled to room temperature as Fructus Corni fruit juice；
(3) prepared by mulberry juice
It squeezes the juice after fresh mulberries are cleaned up, obtains mulberry juice；
(4) mixed juice adjustment and sterilizing
Step (2) is obtained into Fructus Corni fruit juice and step (3) obtains mulberry juice and mixes, adds white sugar, citric acid tune
After whole pol is adjusted to 4.9 to 11%, pH, sterilize under the conditions of 121 DEG C of superhigh temperature, duration 4s；
(5) preparation of hops brewer's wort
It crushes: being crushed fructus hordei germinatus with pulverizer, cross 20 meshes；
Saccharification: clear water is added into smashed fructus hordei germinatus according to the ratio of 1:6, stirs evenly, is placed in thermostat water bath
In 50 DEG C of heat preservations impregnate 1h, then heat to 67 DEG C of heat preservation 2h, be brought rapidly up to 77 DEG C, obtain converted mash；
Filtering: converted mash is pumped into filter press is filtered immediately, obtain former wheat juice；
It boils: hops will be added after former Wort boiling, continue to keep boiling 50min, hops is added in three times, for the first time
It is added the 10% of total addition level, boils 10min；Second of addition 50%, boils 30min；It is eventually adding surplus, continues to boil
10min；It obtains boiling hops brewer's wort；
It is cooling: the hops brewer's wort for boiling end circle round after precipitation process, is cooled to 8 DEG C, while cooling into
Row oxygenation operation, cooling should be controlled and be completed in 1h.Obtain cooling hops brewer's wort；
(6) prepared by yeast activated liquid:
Weigh that step (5) obtains boils hops brewer's wort, adds the sterile water of equivalent, it is dry that beer is added after being cooled to 30 DEG C
Activated yeast, activate 2h after be yeast activated liquid；
(7) it ferments
By in the cooling hops brewer's wort of step (6) yeast activated liquid access step (5), main fermentation is carried out, fermentation temperature is
10 DEG C, the time 4 days；After main fermentation, mixed juice after being charged with the adjustment and sterilizing that step (4) obtains, in 6 DEG C of items
It was sealed under part by 2 months, post-fermentation, completes post-fermentation, obtain former wine；
(8) former wine that step (7) obtains is filtered with millipore membrane filter technique, obtains finished product Fructus Corni mulberry after removing filter residue
Shen beer；
(9) the finished product Fructus Corni mulberries beer for obtaining step (8) carries out filling.
Embodiment 2
A kind of Fructus Corni mulberries beer provided in an embodiment of the present invention, raw material are composed of the following parts by weight:
8 parts of Fructus Corni dry fruit, 5 parts of fresh mulberries, 7 parts of white sugar, 0.13 part of citric acid, 150 parts of fructus hordei germinatus, 0.24 part of hops, beer
2 parts of dry ferment.
The preparation method of above-mentioned Fructus Corni mulberries beer, preparation process flow as shown in Figure 1, itself the following steps are included:
(1) each raw material is weighed according to Fructus Corni mulberries beer formula provided in this embodiment；
(2) prepared by Fructus Corni fruit juice
Clear water is added into Fructus Corni dry fruit according to the ratio of 1:5,1h progress warm water is kept the temperature after being warming up to 70 DEG C and is taken away the puckery taste, is taken advantage of
Heat filtering collects pulp and filtrate respectively.70 DEG C of clear water, heat preservation extraction 1h are continuously added into pulp according to the ratio of 1:14
After filter, collect filtrate again.The filtrate that 2 times are collected into merges, and is cooled to room temperature as Fructus Corni fruit juice；
(3) prepared by mulberry juice
It squeezes the juice after fresh mulberries are cleaned up, obtains mulberry juice；
(4) mixed juice adjustment and sterilizing
Step (2) is obtained into Fructus Corni fruit juice and step (3) obtains mulberry juice and mixes, adds white sugar, citric acid tune
After whole pol is adjusted to 4.8 to 10%, pH, sterilize under the conditions of 121 DEG C of superhigh temperature, duration 4s.
(5) preparation of hops brewer's wort
It crushes: being crushed fructus hordei germinatus with pulverizer, cross 20 meshes；
Saccharification: clear water is added into smashed fructus hordei germinatus according to the ratio of 1:6, stirs evenly, is placed in thermostat water bath
In 50 DEG C of heat preservations impregnate 1h, then heat to 65 DEG C of heat preservation 2h, be brought rapidly up to 76 DEG C, obtain converted mash；
Filtering: converted mash is pumped into filter press is filtered immediately, obtain former wheat juice；
It boils: hops will be added after former Wort boiling, continue to keep boiling 50min, hops is added in three times, for the first time
It is added the 10% of total addition level, boils 10min；Second of addition 50%, boils 30min；It is eventually adding surplus, continues to boil
10min；It obtains boiling hops brewer's wort.
It is cooling: the hops brewer's wort for boiling end circle round after precipitation process, is cooled to 8 DEG C, while cooling into
Row oxygenation operation, cooling should be controlled and be completed in 1h.Obtain cooling hops brewer's wort.
(6) prepared by yeast activated liquid:
Weigh that step (5) obtains boils hops brewer's wort, adds the sterile water of equivalent, it is dry that beer is added after being cooled to 30 DEG C
Activated yeast, activate 2h after be yeast activated liquid.
(7) it ferments
By in the cooling hops brewer's wort of step (6) yeast activated liquid access step (5), main fermentation, fermentation temperature 9 are carried out
DEG C, the time 5 days；After main fermentation, mixed juice after being charged with the adjustment and sterilizing that step (4) obtains, in 5 DEG C of conditions
It is lower be sealed by 3 months, post-fermentation, complete post-fermentation, obtain former wine；
(8) former wine that step (7) obtains is filtered with millipore membrane filter technique, obtains finished product Fructus Corni mulberry after removing filter residue
Shen beer；
(9) the finished product Fructus Corni mulberries beer for obtaining step (8) carries out filling.
Embodiment 3
A kind of Fructus Corni mulberries beer provided in an embodiment of the present invention, raw material are composed of the following parts by weight:
10 parts of Fructus Corni dry fruit, 20 parts of fresh mulberries, 8 parts of white sugar, 0.15 part of citric acid, 200 parts of fructus hordei germinatus, 0.60 part of hops, beer
3 parts of wine dry ferment.
The preparation method of above-mentioned Fructus Corni mulberries beer, preparation process flow as shown in Figure 1, itself the following steps are included:
(1) each raw material is weighed according to Fructus Corni mulberries beer formula provided in this embodiment；
(2) prepared by Fructus Corni fruit juice
Clear water is added into Fructus Corni dry fruit according to the ratio of 1:5,1h progress warm water is kept the temperature after being warming up to 70 DEG C and is taken away the puckery taste, is taken advantage of
Heat filtering collects pulp and filtrate respectively.70 DEG C of clear water, heat preservation extraction 1h are continuously added into pulp according to the ratio of 1:16
After filter, collect filtrate again.The filtrate that 2 times are collected into merges, and is cooled to room temperature as Fructus Corni fruit juice；
(3) prepared by mulberry juice
It squeezes the juice after fresh mulberries are cleaned up, obtains mulberry juice；
(4) mixed juice adjustment and sterilizing
Step (2) is obtained into Fructus Corni fruit juice and step (3) obtains mulberry juice and mixes, adds white sugar, citric acid tune
After whole pol is adjusted to 5.0 to 12%, pH, sterilize under the conditions of 121 DEG C of superhigh temperature, duration 4s；
(5) preparation of hops brewer's wort
It crushes: being crushed fructus hordei germinatus with pulverizer, cross 20 meshes；
Saccharification: clear water is added into smashed fructus hordei germinatus according to the ratio of 1:6, stirs evenly, is placed in thermostat water bath
In 50 DEG C of heat preservations impregnate 1h, then heat to 68 DEG C of heat preservation 2h, be brought rapidly up to 78 DEG C, obtain converted mash；
Filtering: converted mash is pumped into filter press is filtered immediately, obtain former wheat juice；
It boils: hops will be added after former Wort boiling, continue to keep boiling 50min, hops is added in three times, for the first time
It is added the 10% of total addition level, boils 10min；Second of addition 50%, boils 30min；It is eventually adding surplus, continues to boil
10min；It obtains boiling hops brewer's wort；
It is cooling: the hops brewer's wort for boiling end circle round after precipitation process, is cooled to 8 DEG C, while cooling into
Row oxygenation operation, cooling should be controlled and be completed in 1h.Obtain cooling hops brewer's wort；
(6) prepared by yeast activated liquid:
Weigh that step (5) obtains boils hops brewer's wort, adds the sterile water of equivalent, it is dry that beer is added after being cooled to 30 DEG C
Activated yeast, activate 2h after be yeast activated liquid；
(7) it ferments
By in the cooling hops brewer's wort of step (6) yeast activated liquid access step (5), main fermentation is carried out, fermentation temperature is
11 DEG C, the time 4 days；After main fermentation, mixed juice after being charged with the adjustment and sterilizing that step (4) obtains, in 7 DEG C of items
It was sealed under part by 2 months, post-fermentation, completes post-fermentation, obtain former wine；
(8) former wine that step (7) obtains is filtered with millipore membrane filter technique, obtains finished product Fructus Corni mulberry after removing filter residue
Shen beer；
(9) the finished product Fructus Corni mulberries beer for obtaining step (8) carries out filling.
Comparative example 1
A kind of Fructus Corni mulberries beer that this comparative example provides, raw material are composed of the following parts by weight: mountain Zhu
9 parts of cornel dry fruit, 18 parts of fresh mulberries, 7.5 parts of white sugar, 0.14 part of citric acid, 180 parts of fructus hordei germinatus, 0.48 part of hops, beer is dry
2.5 parts of yeast.
The preparation method of above-mentioned Fructus Corni mulberries beer is identical as the preparation method of Fructus Corni mulberries beer in embodiment 1,
The difference is that main fermentation temperature is 15 DEG C in the Fructus Corni mulberries beer preparation method of comparative example 1, post-fermentation temperature is
10℃。
Comparative example 2
A kind of Fructus Corni mulberries beer that this comparative example provides, raw material are composed of the following parts by weight: mountain Zhu
9 parts of cornel dry fruit, 18 parts of fresh mulberries, 7.5 parts of white sugar, 0.14 part of citric acid, 180 parts of fructus hordei germinatus, 0.48 part of hops, beer is dry
2.5 parts of yeast.
The preparation method of above-mentioned Fructus Corni mulberries beer is identical as the preparation method of Fructus Corni mulberries beer in embodiment 1,
The difference is that main fermentation temperature is 20 DEG C in the Fructus Corni mulberries beer preparation method of comparative example 2, post-fermentation temperature is
15℃。
A kind of Fructus Corni mulberries beer that embodiment 1-3 is provided, effect is essentially identical, therefore only to embodiment 1 and right
The Fructus Corni mulberries beer organoleptic indicator and physical and chemical index that ratio 1-2 is provided test, meanwhile, fermentation temperature is to Fructus Corni mulberry
The influence of main nutrient composition content is analyzed in Shen beer, wherein alcoholic strength is examined according to GB 5009.225 in physical and chemical index
It surveys, other indexs are detected according to GB/T 4928, and concrete outcome is shown in Table 1.
The organoleptic indicator of 1 Fructus Corni mulberries beer of table and physical and chemical index
As it can be seen from table 1 the Fructus Corni mulberries beer organoleptic indicator and physical and chemical index that the embodiment of the present invention 1 provides are excellent
In the Fructus Corni mulberries beer that comparative example 1-2 is provided, show the Fructus Corni mulberries beer that the embodiment of the present invention 1 provides, whole process is adopted
With cold fermentation, it can effectively improve the sense organ and physicochemical property of Fructus Corni mulberries beer.
Post-genomic period phenomenon is not present in sensory aspect, the Fructus Corni mulberries beer that the embodiment of the present invention 1 provides, and color more lures
People, foam form tend to advantage, have more good fragrance and taste, and comparative example 1-2 provide Fructus Corni mulberries beer color
Pool is dimmed, and post-genomic period is obvious, and foam stability is poor, fragrance and the decline of taste quality.
Physical and chemical aspect, the present invention are the Fructus Corni mulberries beer that embodiment 1 provides, and various physical and chemical indexes are normal, and compare
The alcoholic strength decline for the Fructus Corni mulberries beer that example 1-2 is provided, total acid increase, and biacetyl increases, and carbon dioxide decline, these refer to
Target variation shows: the raising of fermentation temperature can cause brewer's yeast aging, produce sour amplitude and increase, and the coarse flavescence of foam is rear mixed
Turbid phenomenon is obvious；Beer flavor imbalance, taste bad, bitter taste occur, and Cooked Taste increases.
The content of main nutrient composition in the Fructus Corni mulberries beer of 2 different temperatures of table fermentation
From table 2 it can be seen that when fermentation temperature is more than limited range of the present invention, to the dimension in Fructus Corni mulberries beer
The content of raw element C and carotene lnutritive ingredient influence it is more obvious, compared with Example 1, the vitamin C of comparative example 1-2 with
Carotene lnutritive ingredient all suffers from biggish destruction, meanwhile, when fermentation temperature is more than limited range of the present invention, Fructus Corni
It is easier loss with mulberries raw material itself and the fragrance component generated in fermentation, fruit flavor becomes not prominent.
To sum up, Fructus Corni mulberries beer provided by the invention carries out the brewing process of Fructus Corni, mulberries and beer organic
In conjunction with, and it is whole using cold fermentation, it can preferably retain the nutritional ingredient of mulberries, make the nutrition of Fructus Corni, mulberries, beer
Value is perfect to be embodied, and opens new outlet for the deep processing of Fructus Corni and mulberries.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (7)
1. a kind of Fructus Corni mulberries beer, which is characterized in that its raw material is composed of the following parts by weight: Fructus Corni dry fruit
8~10 parts, 5~20 parts of fresh mulberries, 7~8 parts of white sugar, 0.13~0.15 part of citric acid, 150~200 parts of fructus hordei germinatus, hops
0.24~0.60 part, 2~3 parts of beer dried yeast.
2. a kind of Fructus Corni mulberries beer according to claim 1, which is characterized in that its raw material is by following parts by weight
Group is grouped as: 9 parts of Fructus Corni dry fruit, 18 parts of fresh mulberries, and 7.5 parts of white sugar, 0.14 part of citric acid, 180 parts of fructus hordei germinatus, hops
0.48 part, 2.5 parts of beer dried yeast.
3. a kind of preparation method of Fructus Corni mulberries beer described in claim 1, which comprises the steps of:
(1) according to following parts by weight weigh composition Fructus Corni mulberries beer raw material: 8~10 parts of Fructus Corni dry fruit, fresh mulberry
5~20 parts of Shen, 7~8 parts of white sugar, 0.13~0.15 part of citric acid, 150~200 parts of fructus hordei germinatus, 0.24~0.60 part of hops,
2~3 parts of beer dried yeast；
(2) weighed Fructus Corni dry fruit is prepared into Fructus Corni fruit juice；
(3) weighed fresh mulberries are processed as mulberry juice；
(4) Fructus Corni fruit juice and mulberry juice are mixed, be then added weighed white sugar, citric acid sugar addition to 10~
12%, pH value is to after 4.8~5.0, high-temperature sterilization；
(5) weighed fructus hordei germinatus is crushed, saccharification, filtering, obtains former wheat juice；It is boiled after weighed hops is added into former wheat juice
Boiling, obtains hops brewer's wort, and cooling is spare；
(6) into hops brewer's wort be added etc. quality sterile water, after being cooled to 30 DEG C, add weighed beer dried yeast,
2h is activated, yeast activated liquid is obtained；
(7) yeast activated liquid is accessed in hops brewer's wort, carries out main fermentation, main fermentation temperature is 9~11 DEG C；Main fermentation finishes
The blended fruit juice that step (4) obtain is added afterwards and carries out post-fermentation, post-fermentation temperature is 5~7 DEG C, after the completion of post-fermentation, obtains original
Wine；Former wine filters to arrive the Fructus Corni mulberries beer.
4. a kind of preparation method of Fructus Corni mulberries beer according to claim 3, which is characterized in that the cornel fruit
The preparation process of juice is as follows:
It is heated at 70 DEG C after Fructus Corni dry fruit is mixed with water by the mass ratio of 1:5, heating is filtered after 1 hour, obtains mountain Zhu
Cornel pulp and first time filtrate；Fructus Corni pulp and water are heated at 70 DEG C by the mass ratio of 1:14~16, after heating 1 hour
Filtering obtains second of filtrate, merges filtrate twice, obtains Fructus Corni fruit juice.
5. a kind of preparation method of Fructus Corni mulberries beer according to claim 3, which is characterized in that the hops malt
The preparation process of juice is as follows:
(1) crush: fructus hordei germinatus crushes, and crosses 20 meshes；
(2) it is saccharified: according to the ratio of 1:6 into smashed fructus hordei germinatus plus water, impregnating 1h at 50 DEG C, then heat to 65~
68 DEG C of heat preservation 2h, are continuously heating to 76~78 DEG C, obtain converted mash；Converted mash is filtered, former wheat juice is obtained；
(3) it boils: hops will be added after former Wort boiling, continue to boil 50min, obtain boiling hops brewer's wort；It will boil
Hops brewer's wort precipitating after oxygenation be cooled to 8 DEG C to get to the hops brewer's wort.
6. a kind of preparation method of Fructus Corni mulberries beer according to claim 5, which is characterized in that in boiling part,
Hops is added in three times, and the 10% of total addition level is added for the first time, boils 10min；The 50% of second of addition total addition level, is boiled
Boil 30min；It is eventually adding surplus, continues to boil 10min.
7. a kind of preparation method of Fructus Corni mulberries beer according to claim 3, which is characterized in that the main fermentation time is
4~5 days；The post-fermentation time is 2~3 months.
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| CN112080359A (en) * | 2020-09-30 | 2020-12-15 | 杨凌职业技术学院 | Tree dried apricot beer and preparation method and application thereof |
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