CN110591847A - Beer with functions of clearing heat and dispelling summer heat and preparation process thereof - Google Patents
Beer with functions of clearing heat and dispelling summer heat and preparation process thereof Download PDFInfo
- Publication number
- CN110591847A CN110591847A CN201911054655.6A CN201911054655A CN110591847A CN 110591847 A CN110591847 A CN 110591847A CN 201911054655 A CN201911054655 A CN 201911054655A CN 110591847 A CN110591847 A CN 110591847A
- Authority
- CN
- China
- Prior art keywords
- wort
- beer
- malt
- herbal
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/19—Acanthaceae (Acanthus family)
- A61K36/195—Strobilanthes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/24—Apocynaceae (Dogbane family), e.g. plumeria or periwinkle
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
- A61K36/315—Isatis, e.g. Dyer's woad
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/536—Prunella or Brunella (selfheal)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/68—Plantaginaceae (Plantain Family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
-
- 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
-
- 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
-
- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Epidemiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Organic Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses beer with the functions of clearing away heat and removing summer-heat and a preparation process thereof.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to beer with the functions of clearing heat and dispelling summer heat and a preparation process thereof.
Background
Beer is the oldest alcoholic beverage in humans, the third beverage in the world after water and tea. Beer is introduced into China in the early twentieth century and belongs to an exotic wine variety. The beer is low-alcohol wine saturated with carbon dioxide, called as 'liquid bread', which is a low-concentration alcoholic beverage, and is brewed by taking malt, hops and water as main raw materials through the yeast fermentation; the beer is rich in various nutrient substances, contains carbohydrate, protein, amino acid, vitamin and mineral substances, contains 8 amino acids necessary for human bodies, becomes a beverage for the world and is popular due to unique taste and flavor, and the Chinese beer industry develops quickly and becomes the first major beer producing country in the world; currently, with the improvement of the living standard of people, consumers pay more and more attention to the grade and quality of beer.
In order to better pursue a healthy life concept, people usually take food beneficial to body health, so that the additive with the nutritive value and the health-care function is widely applied to various foods, and the flavor of the foods is improved besides the nutritive value and the health-care function of the foods; the white chrysanthemum, the liquorice, the microcos paniculata, the plantain and other herbaceous plants are rich in polysaccharide, flavone and glycosides thereof, trace elements, alkaloid, various amino acids and other effective components, and the white chrysanthemum, the liquorice, the microcos paniculata, the plantain and other herbaceous plants have the effects of clearing away heat and summer heat, clearing away heat and toxic materials and the like when being used as medicines;
the beer is a beverage which is popular in summer, and the effective components with the functions of clearing away heat and summer heat and clearing away heat and toxic materials are added into the beer, so that the beer has a health-care value and an increased taste; however, in the prior art, the beer with the effect of clearing away summer heat is still not abundant because the effective components are extracted from the herbaceous plants, so that an additive formula which can be better matched with the beer and has the function of clearing away heat needs to be developed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides beer with the effects of clearing heat and dispelling summer heat and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight: 100-200g/hL mint, 200-400g/hL hawthorn, 80-160g/hL white chrysanthemum, 30-70g/hL dried orange peel, 20-40g/hL liquorice, 20-40g/hL honeysuckle, 4-12g/hL microcos paniculata, 14-22g/hL selfheal, 10-18g/hL plantain herb, 6-14g/hL isatis root and 20-28g/hL frangipani.
Preferably, the components and contents of the herbal plant additive are as follows: 180g/hL of mint 120-.
Preferably, the extraction process of the herbaceous plant additive comprises the following steps:
1) mixing mint, hawthorn, white chrysanthemum, dried orange peel, liquorice, honeysuckle, microcos paniculata, selfheal, plantain, isatis root and frangipani according to a mass ratio, cleaning, drying and then crushing into powder by a crusher for later use;
2) the powder obtained in 1) was added to chloroform-deionized water (1: 3-1: v) refluxing the mixed solution under the protection of inert gas to obtain a crude mixed solution for later use;
3) filtering the crude product mixed solution under reduced pressure to obtain a crude extraction solution, and adding activated carbon gold into the crude extraction solution for decolorization;
4) filtering the mixed solution after the decolorization is finished under reduced pressure to obtain colorless extracting solution, and then carrying out rotary evaporation on the colorless extracting solution to obtain solid powder blocks for later use;
5) drying the solid powder block in the step 4) to obtain the final herbal additive.
Preferably, the herbal additive is added in the hop addition process in the beer production process.
A production process of beer with the functions of clearing away summer heat comprises the following steps:
step one, carrying out manual humidification on 50% of barley malt and 50% of wheat malt in a plastic tank, and then crushing by using a roller crusher to obtain malt with broken skin but not broken for later use; the specific method comprises spraying warm water of about 60 deg.C into a plastic tank to submerge fructus Hordei Germinatus, discharging excessive water after one minute, and holding with hand until it is moist and is not sticky after releasing hand.
Step two, pouring crushed malt into warm water at 35-50 ℃, continuously and slowly stirring to prevent agglomeration and bottom pasting, after all the malt is poured, keeping the temperature of a pasting liquid at 35-37 ℃, keeping the temperature for 30min, heating to 50-52 ℃, keeping the temperature for 15min, heating to 65-68 ℃, stopping for 60min, adding a starchiness auxiliary material after the malt is completely pasted, stirring and saccharifying at 60-70 ℃, keeping the pH of a saccharifying liquid at 5.3-5.4, and finally heating to 78 ℃ to obtain malt mash for later use;
and step three, pouring the mash into a filter tank, standing for 20-30 min, and finishing the whole filtration within 90min to obtain first wort and tank washing water for later use, wherein the first wort amount and the tank washing water amount are reasonably adjusted according to the thickness of the layer of the grains, the sugar degree of the wort in the boiler and the residual sugar.
Step four, mixing the first wort with tank washing water according to a proportion, boiling for 90min, wherein the boiling strength is about 12%, then adding hops into the boiling liquid twice, preferably, the types of the hops are Xinjiang big flowers, the addition amount is 150g/hL, half of the hops are added 30min before the boiling is finished, and half of the hops are added with the prepared herbal plant additive at the same time of 15min after the boiling is finished, then adding boiled water, and finally obtaining clear wort with the wort concentration of 12P degrees;
step five, enabling wort to enter a whirling tank tangentially for whirling precipitation, enabling the linear velocity to be about 0.7m/s, continuing for 15-25min, after the wort precipitation is finished, enabling the wort to enter a thin plate cooler for cooling, keeping the wort flow rate at 800-1000L/h, opening an ice water flow regulating valve by 35-40%, regulating the temperature at 7-8 ℃, oxygenating the wort by adopting compressed air, ensuring the oxygenating pipe diameter to be small, installing a float flow meter on an oxygenating pipeline, controlling the height of a float to be about 1.0L/min, controlling the oxygen dissolving amount to be 5-10ppm, adding yeast during the wort cooling process, enabling the adding amount to be 0.5-0.9g/L, and keeping the wort cooling time at 25-35 min;
step six, pouring the cooled wort into a fermentation tank for fermentation, wherein the addition amount of yeast is 0.6-0.8g/L, arranging a yeast addition tank behind an oxygenation pipeline on a wort cooling pipeline, adding the yeast after the rotary precipitation of the wort is finished, and feeding the yeast into the fermentation tank along with the chilled wort; during yeast addition, flame protection is needed to avoid bacteria breeding, the fermentation temperature is kept at 8-12 ℃, when the sugar degree is reduced to about 6 ℃, pressure boosting is started, the pressure is controlled to be 0.1MPa, after the pressure boosting, the total diacetyl is reduced to 0.18mg/L, the temperature is reduced to 6 ℃ at the rate of 0.3 ℃/h, and the temperature is kept for about 48 h; and finally, cooling to 0 ℃ at a speed of 0.1 ℃/h to separate yeast, obtaining light beer by saturated carbon dioxide, directly filling the beer by adopting non-filtered fermentation liquor, discharging the yeast at the bottom of the primary tank before filling until no more viscous yeast flows out, and then filling and capping.
Preferably, the preparation process of the herbal additive comprises the following steps:
the invention has the beneficial effects that: by introducing the medicinal and edible plants with the functions of clearing heat and removing toxicity, the function of clearing heat of the beer is enhanced, and the fermentation degree of the beer is obviously improved; the taste and the flavor of the beer are improved, and the novel beer with attractive amber color, fragrant smell, beer fragrance, herbaceous plant fragrance and good taste is finally obtained.
Detailed Description
Example 1
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
100g/hL of mint, 200g/hL of hawthorn, 80g/hL of chrysanthemum, 30g/hL of dried orange peel, 20g/hL of liquorice, 20g/hL of honeysuckle, 4g/hL of microcos paniculata, 14g/hL of selfheal, 10g/hL of plantain, 6g/hL of isatis root and 20g/hL of frangipani.
The extraction process of the herbaceous plant additive comprises the following steps:
1) mixing mint, hawthorn, white chrysanthemum, dried orange peel, liquorice, honeysuckle, microcos paniculata, selfheal, plantain, isatis root and frangipani according to a mass ratio, cleaning, drying and then crushing into powder by a crusher for later use;
2) the powder obtained in 1) was added to chloroform-deionized water (1: v) refluxing the mixed solution under the protection of inert gas to obtain a crude mixed solution for later use;
3) filtering the crude product mixed solution under reduced pressure to obtain a crude extraction solution, and adding activated carbon gold into the crude extraction solution for decolorization;
4) filtering the mixed solution after the decolorization is finished under reduced pressure to obtain colorless extracting solution, and then carrying out rotary evaporation on the colorless extracting solution to obtain solid powder blocks for later use;
5) drying the solid powder block in the step 4) to obtain the final herbal additive.
A production process of beer with the functions of clearing away summer heat comprises the following steps:
step one, carrying out manual humidification on 50% of barley malt and 50% of wheat malt in a plastic tank, and then crushing by using a roller crusher to obtain malt with broken skin but not broken for later use; the specific method comprises spraying warm water of about 60 deg.C into a plastic tank to submerge fructus Hordei Germinatus, discharging excessive water after one minute, and holding with hand until it is moist and is not sticky after releasing hand.
Step two, pouring crushed malt into warm water at 45 ℃, continuously and slowly stirring to prevent agglomeration and bottom pasting, after all the malt is poured, keeping the temperature of a pasting liquid at 36 ℃, keeping the temperature for 30min, heating to 50 ℃, keeping the temperature for 15min, heating to 65 ℃, stopping for 60min, adding starch auxiliary materials after the malt is completely pasted, stirring and saccharifying at 65 ℃, keeping the pH of a saccharifying liquid at 5.3, and finally heating to 78 ℃ to obtain malt mash for later use;
and step three, pouring the mash into a filter tank, standing for 25min, and finishing the whole filtration within 90min to obtain first wort and tank washing water for later use, wherein the first wort amount and the tank washing water amount are reasonably adjusted according to the thickness of the layer of the grains, the sugar degree of the wort in the pot and the residual sugar.
Step four, mixing the first wort with tank washing water according to a proportion, boiling for 90min, wherein the boiling strength is about 12%, then adding hops into the boiling liquid twice, preferably, the types of the hops are Xinjiang big flowers, the addition amount is 150g/hL, half of the hops are added 30min before the end of boiling, and half of the hops are added with the extracted herbal plant additive at the same time of 15min after the end of boiling, then adding boiled water, and finally obtaining clear wort with the wort concentration of 12P degrees;
step five, enabling wort to enter a whirling tank tangentially for whirling precipitation, enabling the linear velocity to be about 0.7m/s, continuing for 20min, after the wort precipitation is finished, enabling the wort to enter a thin plate cooler for cooling, keeping the wort flow velocity at 850L/h, opening an ice water flow regulating valve by 35%, regulating the temperature to be 7 ℃, oxygenating the wort by adopting compressed air, ensuring the oxygenation pipe diameter to be small, installing a float flow meter on an oxygenation pipeline, controlling the height of a float to be about 1.0L/min, controlling the oxygen dissolution to be 8ppm, adding yeast during the wort cooling process, enabling the addition to be 0.7g/L, and keeping the wort cooling time to be 30 min;
step six, pouring the cooled wort into a fermentation tank for fermentation, wherein the addition amount of yeast is 0.7g/L, arranging a yeast adding tank behind an oxygenation pipeline on a wort cooling pipeline, adding the yeast into the yeast adding tank after the rotary precipitation of the wort is finished, and feeding the yeast into the fermentation tank along with the chilled wort; during yeast addition, flame protection is needed to avoid bacteria breeding, the fermentation temperature is kept at 10 ℃, when the sugar degree is reduced to about 6 ℃, pressure boosting is started, the pressure is controlled to be 0.1MPa, after the pressure boosting, the total diacetyl is reduced to 0.18mg/L, the temperature is reduced to 6 ℃ at the rate of 0.3 ℃/h, and the temperature is kept for about 48 h; and finally, cooling to 0 ℃ at a speed of 0.1 ℃/h to separate yeast, obtaining light beer by saturated carbon dioxide, directly filling the beer by adopting non-filtered fermentation liquor, discharging the yeast at the bottom of the primary tank before filling until no more viscous yeast flows out, and then filling and capping.
Example 2
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
120g/hL of mint, 240g/hL of hawthorn, 100g/hL of chrysanthemum, 40g/hL of dried orange peel, 24g/hL of liquorice, 24g/hL of honeysuckle, 6g/hL of microcos paniculata, 16g/hL of selfheal, 12g/hL of plantain herb, 8g/hL of isatis root and 22g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Example 3
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
140g/hL of mint, 280g/hL of hawthorn, 120g/hL of chrysanthemum, 50g/hL of dried orange peel, 28g/hL of liquorice, 28g/hL of honeysuckle, 8g/hL of microcos paniculata, 18g/hL of selfheal, 14g/hL of plantain herb, 10g/hL of isatis root and 24g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Example 4
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
160g/hL of mint, 320g/hL of hawthorn, 130g/hL of chrysanthemum, 60g/hL of dried orange peel, 32g/hL of liquorice, 32g/hL of honeysuckle, 10g/hL of microcos paniculata, 20g/hL of selfheal, 15g/hL of plantain, 12g/hL of isatis root and 26g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Example 5
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
180g/hL of mint, 360g/hL of hawthorn, 150g/hL of chrysanthemum, 65g/hL of dried orange peel, 36g/hL of liquorice, 36g/hL of honeysuckle, 11g/hL of microcos paniculata, 21g/hL of selfheal, 16g/hL of plantain, 13g/hL of isatis root and 27g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Example 6
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
200g/hL of mint, 400g/hL of hawthorn, 160g/hL of chrysanthemum, 70g/hL of dried orange peel, 40g/hL of liquorice, 40g/hL of honeysuckle, 12g/hL of microcos paniculata, 22g/hL of selfheal, 18g/hL of plantain, 14g/hL of isatis root and 28g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Example 7
A beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and also comprises a herbal additive, wherein the herbal additive comprises the following components in percentage by weight:
150g/hL of mint, 300g/hL of hawthorn, 120g/hL of chrysanthemum, 50g/hL of dried orange peel, 30g/hL of liquorice, 30g/hL of honeysuckle, 8g/hL of microcos paniculata, 18g/hL of selfheal, 14g/hL of plantain, 10g/hL of isatis root and 24g/hL of frangipani.
The process steps of extraction of the herbal additive and the production process of a beer with the functions of clearing heat and dispelling summer heat are the same as in example 1.
Comparative example
The preparation process of the beer without adding herbal plant additives comprises the following steps:
step one, carrying out manual humidification on 50% of barley malt and 50% of wheat malt in a plastic tank, and then crushing by using a roller crusher to obtain malt with broken skin but not broken for later use; the specific method comprises spraying warm water of about 60 deg.C into a plastic tank to submerge fructus Hordei Germinatus, discharging excessive water after one minute, and holding with hand until it is moist and is not sticky after releasing hand.
Step two, pouring crushed malt into warm water at 45 ℃, continuously and slowly stirring to prevent agglomeration and bottom pasting, after all the malt is poured, keeping the temperature of a pasting liquid at 36 ℃, keeping the temperature for 30min, heating to 50 ℃, keeping the temperature for 15min, heating to 65 ℃, stopping for 60min, adding starch auxiliary materials after the malt is completely pasted, stirring and saccharifying at 65 ℃, keeping the pH of a saccharifying liquid at 5.3, and finally heating to 78 ℃ to obtain malt mash for later use;
and step three, pouring the mash into a filter tank, standing for 25min, and finishing the whole filtration within 90min to obtain first wort and tank washing water for later use, wherein the first wort amount and the tank washing water amount are reasonably adjusted according to the thickness of the layer of the grains, the sugar degree of the wort in the pot and the residual sugar.
Step four, mixing the first wort with tank washing water according to a proportion, boiling for 90min, wherein the boiling strength is about 12%, then adding hops into the boiling liquid twice, preferably, the types of the hops are Xinjiang big flowers, the addition amount is 150g/hL, half of the hops are added 30min before the end of boiling, half of the hops are added 15min after the end of boiling, then, boiled water is added, and finally, clear wort with the wort concentration of 12P DEG is obtained;
step five, enabling wort to enter a whirling tank tangentially for whirling precipitation, enabling the linear velocity to be about 0.7m/s, continuing for 20min, after the wort precipitation is finished, enabling the wort to enter a thin plate cooler for cooling, keeping the wort flow velocity at 850L/h, opening an ice water flow regulating valve by 35%, regulating the temperature to be 7 ℃, oxygenating the wort by adopting compressed air, ensuring the oxygenation pipe diameter to be small, installing a float flow meter on an oxygenation pipeline, controlling the height of a float to be about 1.0L/min, controlling the oxygen dissolution to be 8ppm, adding yeast during the wort cooling process, enabling the addition to be 0.7g/L, and keeping the wort cooling time to be 30 min;
step six, pouring the cooled wort into a fermentation tank for fermentation, wherein the addition amount of yeast is 0.7g/L, arranging a yeast adding tank behind an oxygenation pipeline on a wort cooling pipeline, adding the yeast into the yeast adding tank after the rotary precipitation of the wort is finished, and feeding the yeast into the fermentation tank along with the chilled wort; during yeast addition, flame protection is needed to avoid bacteria breeding, the fermentation temperature is kept at 10 ℃, when the sugar degree is reduced to about 6 ℃, pressure boosting is started, the pressure is controlled to be 0.1MPa, after the pressure boosting, the total diacetyl is reduced to 0.18mg/L, the temperature is reduced to 6 ℃ at the rate of 0.3 ℃/h, and the temperature is kept for about 48 h; and finally, cooling to 0 ℃ at a speed of 0.1 ℃/h to separate yeast, obtaining light beer by saturated carbon dioxide, directly filling the beer by adopting non-filtered fermentation liquor, discharging the yeast at the bottom of the primary tank before filling until no more viscous yeast flows out, and then filling and capping.
The fermentation degrees obtained by the above examples and comparative examples are apparent fermentation degrees, and the calculation formula is as follows:
apparent fermentation degree (%) - (original wort concentration-apparent concentration)/original wort concentration x 100%
The beer with the functions of clearing away summer heat, prepared in the above examples and comparative examples, was subjected to a performance test, specifically as follows:
compared with common beer, the beer obtained by the 7 groups of embodiments has fragrant smell, not only has the fragrance of beer flowers, but also has the faint scent of herbaceous plants, the addition of the herbaceous plant extract is combined with wort, the amount of fermentable sugar is increased, the fermentation degree of the beer is increased, the range obtained by a conventional single-factor test is not obviously increased, the optimal formula proportion obtained by adjusting the herbaceous plant extract by an experimenter is combined with a processing process of cold beer, each parameter is continuously adjusted, the beer is finally obtained, and the beer is not astringent in taste and is more friendly to vast women, the original smooth taste of the beer is maintained, and the beer also has the effects of clearing heat and dispelling summer heat.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (5)
1. The beer with the functions of clearing away summer heat comprises barley malt, wheat malt, hops and yeast, and is characterized by further comprising herbal additives, wherein the herbal additives comprise the following components in percentage by weight: 100-200g/hL mint, 200-400g/hL hawthorn, 80-160g/hL white chrysanthemum, 30-70g/hL dried orange peel, 20-40g/hL liquorice, 20-40g/hL honeysuckle, 4-12g/hL microcos paniculata, 14-22g/hL selfheal, 10-18g/hL plantain herb, 6-14g/hL isatis root and 20-28g/hL frangipani.
2. The beer with the function of clearing summer heat according to claim 1, wherein the components and the contents of the herbal plant additive are as follows: 180g/hL of mint 120-.
3. The beer with the function of clearing summer-heat according to claim 1, wherein the extraction process steps of the herbaceous plant additive are as follows:
1) mixing mint, hawthorn, white chrysanthemum, dried orange peel, liquorice, honeysuckle, microcos paniculata, selfheal, plantain, isatis root and frangipani according to a mass ratio, cleaning, drying and then crushing into powder by a crusher for later use;
2) the powder obtained in 1) was added to chloroform-deionized water (1: 3-1: v) refluxing the mixed solution under the protection of inert gas to obtain a crude mixed solution for later use;
3) filtering the crude product mixed solution under reduced pressure to obtain a crude extraction solution, and adding activated carbon gold into the crude extraction solution for decolorization;
4) filtering the mixed solution after the decolorization is finished under reduced pressure to obtain colorless extracting solution, and then carrying out rotary evaporation on the colorless extracting solution to obtain solid powder blocks for later use;
5) drying the solid powder block in the step 4) to obtain the final herbal additive.
4. The beer with the function of clearing summer-heat according to claim 1, wherein the herbaceous plant additive is added in the hop adding process in the beer production process.
5. A production process of beer with the functions of clearing away summer heat is characterized by comprising the following steps:
step one, carrying out manual humidification on 50% of barley malt and 50% of wheat malt in a plastic tank, and then crushing by using a roller crusher to obtain malt with broken skin but not broken for later use;
step two, pouring the crushed malt into warm water at 35-50 ℃, continuously and slowly stirring, adding starchy auxiliary materials after the malt is completely gelatinized, stirring and saccharifying at 60-70 ℃, and maintaining the pH of a saccharification liquid at 5.3-5.4 to obtain malt mash for later use;
step three, pouring the mash into a filter tank, standing for 20-30 min, and finishing the whole filtration within 90min to obtain first wort and tank washing water for later use;
step four, mixing the first wort with the washing water according to a proportion, boiling for 90min, wherein the boiling strength is 12-15%, then adding the hop into the boiling liquid twice, wherein one half is added 30min before the end of boiling, and the other half is added 15min away from the end of boiling, and simultaneously adding the extracted herbal additive, wherein the herbal additive is the herbal additive in any one of claims 1-3, and then adding boiled water, and finally obtaining clear wort with the wort concentration of 12P °;
step five, enabling the wort tangent line to enter a rotary tank for rotary precipitation for 15-25min, after the wort precipitation is finished, entering a thin plate cooler for cooling, keeping the wort flow rate at 800-1000L/h, opening an ice water flow regulating valve by 35-40%, regulating the temperature at 7-8 ℃, simultaneously oxygenating the wort, controlling the oxygen dissolution amount at 5-10ppm, adding yeast in the wort cooling process, keeping the addition amount at 0.5-0.9g/L, and keeping the wort cooling time at 25-35 min;
step six, pouring the cooled wort into a fermentation tank for fermentation, wherein the fermentation temperature is 8-12 degrees, when the sugar degree is reduced to about 6 degrees, the pressure is increased, the pressure is controlled to be 0.1MPa, after the pressure is increased, the total diacetyl is reduced to 0.18mg/L, the temperature is reduced to 6 ℃ at the rate of 0.3 ℃/h, and the temperature is kept for 48 h; finally, the temperature is reduced to 0 ℃ at the speed of 0.1 ℃/h to separate the yeast, and the light beer is obtained by saturating carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911054655.6A CN110591847A (en) | 2019-10-31 | 2019-10-31 | Beer with functions of clearing heat and dispelling summer heat and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911054655.6A CN110591847A (en) | 2019-10-31 | 2019-10-31 | Beer with functions of clearing heat and dispelling summer heat and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110591847A true CN110591847A (en) | 2019-12-20 |
Family
ID=68852263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911054655.6A Pending CN110591847A (en) | 2019-10-31 | 2019-10-31 | Beer with functions of clearing heat and dispelling summer heat and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110591847A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076483A (en) * | 1992-03-17 | 1993-09-22 | 西安汉斯啤酒饮料总厂 | The production method of gynostemma pentaphylla beer |
| CN1297030A (en) * | 2000-10-31 | 2001-05-30 | 姚力克 | Health-care beer |
| CN101195795A (en) * | 2007-12-19 | 2008-06-11 | 刘国铨 | Cold tea beer and producing method thereof |
| CN101245296A (en) * | 2007-02-13 | 2008-08-20 | 刘国忠 | Dandelion beer and manufacturing process |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN102232454A (en) * | 2011-08-05 | 2011-11-09 | 葛双铭 | Fire-removing tea |
| CN102273536A (en) * | 2011-08-24 | 2011-12-14 | 济南汉定生物工程有限公司 | Sugar-free herbal tea beverage |
| CN104479943A (en) * | 2014-11-10 | 2015-04-01 | 秦大伟 | Jiaxiang white chrysanthemum flower health beer and preparation method thereof |
| CN105316145A (en) * | 2014-06-03 | 2016-02-10 | 山东中德发酵技术有限公司 | Ginkgo beer production method |
-
2019
- 2019-10-31 CN CN201911054655.6A patent/CN110591847A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076483A (en) * | 1992-03-17 | 1993-09-22 | 西安汉斯啤酒饮料总厂 | The production method of gynostemma pentaphylla beer |
| CN1297030A (en) * | 2000-10-31 | 2001-05-30 | 姚力克 | Health-care beer |
| CN101245296A (en) * | 2007-02-13 | 2008-08-20 | 刘国忠 | Dandelion beer and manufacturing process |
| CN101195795A (en) * | 2007-12-19 | 2008-06-11 | 刘国铨 | Cold tea beer and producing method thereof |
| CN101691531A (en) * | 2009-08-14 | 2010-04-07 | 中国食品发酵工业研究院 | Healthy beer and production method thereof |
| CN102232454A (en) * | 2011-08-05 | 2011-11-09 | 葛双铭 | Fire-removing tea |
| CN102273536A (en) * | 2011-08-24 | 2011-12-14 | 济南汉定生物工程有限公司 | Sugar-free herbal tea beverage |
| CN105316145A (en) * | 2014-06-03 | 2016-02-10 | 山东中德发酵技术有限公司 | Ginkgo beer production method |
| CN104479943A (en) * | 2014-11-10 | 2015-04-01 | 秦大伟 | Jiaxiang white chrysanthemum flower health beer and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙建光等: "《上班不上火》", 31 January 2019, 青岛出版社 * |
| 毛相朝等: "《食品卓越工程师工程实践培养手册》", 30 June 2017, 中国海洋大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533B (en) | Preparation method of mangosteen beer | |
| CN101544936B (en) | Strongly-aromatic white wine produced by using lake plants such as water caltrop, gordon euryale seed, lotus seed, and the like as raw materials and preparation method thereof | |
| CN102286336A (en) | Nutrient light-type double-yeast yellow wine and production process thereof | |
| CN103320286A (en) | Composite-flavor health-preserving jade-like white wine and production technique thereof | |
| CN105802806B (en) | A kind of fermented type honey Calusena lansium wine and its production method | |
| CN103289857A (en) | Low sugar low alcohol health preserving yellow rice wine and production technology thereof | |
| CN110408498A (en) | A kind of delicate fragrance type Daqu spirit of China and its brewage process | |
| CN110079407A (en) | A kind of whole wheat juice beer and its preparation process | |
| CN108034540A (en) | A kind of rose beer and preparation method thereof | |
| CN106350354A (en) | Preparing method for rice wine with flower and fruit aromas | |
| CN103275854A (en) | Mulberry wine and preparation method thereof | |
| CN110885722A (en) | Rhizoma gastrodiae and ale fine-brewed beer and fermentation brewing method thereof | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN110042023A (en) | Jasmine tea beer and its production method | |
| WO2023108683A1 (en) | Rhizome of fragrant solomonseal wine | |
| CN103666906A (en) | Production process of fermented and mixed beverage from waxberry and wort | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN105199904A (en) | Health lily yellow wine and production process thereof | |
| CN102443513B (en) | Preparation method of male drinking jujube wine | |
| CN110093218A (en) | Green tea beer and its production method | |
| CN111286428A (en) | Brewing method of elm seed beer | |
| CN110467985A (en) | A kind of formula and processing technology of craft beer | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN106148158A (en) | A kind of brewing method of mature vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191220 |
|
| RJ01 | Rejection of invention patent application after publication |