CN1108366C

CN1108366C - Ginger beer and its production process

Info

Publication number: CN1108366C
Application number: CN99112154A
Authority: CN
Inventors: 徐君基; 亓永光; 卢松林; 吴希振; 李传仕; 韩继松
Original assignee: GUANGHANGONG GROUP CORP Ltd SHANDONG
Current assignee: GUANGHANGONG GROUP CORP Ltd SHANDONG
Priority date: 1999-04-07
Filing date: 1999-04-07
Publication date: 2003-05-14
Anticipated expiration: 2019-04-07
Also published as: CN1269398A

Abstract

The present invention discloses ginger beer and a production method thereof. A proper compounding ratio of gingers which have the health care function are added into raw material used for producing beer. The gingers are selected and are processed into fresh ginger juice. After beer fermentation liquid is mature, the fresh ginger juice is added into the fermentation liquid in a disposable mode according to a reasonable proportion. After the fermentation liquid and the fresh ginger juice are mixed and filtered, burnt sugar coloring matters are added, the mixed liquid is canned, and the ginger beer is produced. Compared with traditional barley malt (or wheat malt) beer, the ginger beer keeps the fragrance of beer and the colloid stability, increases the health care function, keeps original ingredients and peculiar flavor of fresh gingers, and leads the nutrition of beer and the health care function of gingers to be combined together.

Description

Ginger beer and production method thereof

The present invention relates to a kind of vegetables juice class nutrition health-care beer and production method thereof, specifically a kind of ginger beer and production method thereof.

Beer is a kind of low alcohol, originates in abroad, mainly adopts the Fructus Hordei Germinatus zymotechnique, introduces China afterwards, not only uses Fructus Hordei Germinatus production, and also have use wheat malt production, on technology, what also have changes the brew of wheat malt bottom fermentation technology into.Raising along with people's living standard, health nutrient beer also constantly occurs, in the beer brewing process, added vegetables juice, or add other nutrition Chinese medicine, in adding composition, because ginger has warming and invigorating the spleen and stomach, preventing or arresting vomiting enriching yin, benefiting QI for activating blood circulation, windproof anti-ageing effect, so in batching, add ginger mostly, but its add-on control is inaccurate, causes the adding composition can not keep original local flavor.Because the adding opportunity and the adding method of these material are reasonable inadequately, also destroyed the colloidal stability of beer simultaneously.In addition, the Chinese medicine preparation drinks based on ginger mostly is high spirit or sweet wine greatly.

The object of the present invention is to provide a kind of with fresh ginger juice be delicate fragrance addition material, pure, colloid-stabilised, not only kept beer original local flavor, but also increased the ginger beer and the production method thereof of nourishing function.

The present invention is achieved in that the main raw material that this ginger beer adopts is Fructus Hordei Germinatus or wheat malt, rice, hops and caramel colorant, it is characterized in that adding ginger in the raw material of producing beer, proportioning is 60-70%, the 25-35% that rice accounts for gross weight, 3.0-4.0%, the 0.35-0.50% that hops account for gross weight, the 0.9-1.2% that caramel colorant accounts for gross weight that ginger accounts for gross weight that Fructus Hordei Germinatus or wheat malt account for gross weight.

Its production stage is: producing in the step of beer with Fructus Hordei Germinatus or wheat malt, rice, hops, the production stage that has added fresh ginger juice, it is characterized in that after the beer fermentation liquid maturation, adding subzero treatment temperature is 0.5--3.0 ℃ a fresh ginger juice, after mixing after filtration, add caramel colorant from bright beer tank bottom wine inlet pipe again, can becomes the ginger beer finished product.Like this, do not destroy beer colloidal stability, keep the abundant nutrition of ginger and unique ginger fragrance, add the restraining effect that fresh ginger juice also can avoid ginger juice during the fermentation that yeast is produced before filter wine at fermentation step, caramel colorant is irritated the bottom wine inlet pipe from pure mellow wine in advance and is added, keep pale brown look, give people a kind of warming sense when drinking winter.In the beer production step, the hops amount ratio is original to reduce 20%, to alleviate beer acerbity; The production stage of fresh ginger juice is: at first ginger is selected, the ginger of selecting will not have scar, do not have rotten spot, fresh, full, to clean soil husky, put into clean container behind the airing, carry out twice pulverizing with pulverizer then, pulverizing for the first time is that Rhizoma Zingiberis Recens powder is broken into pasty state, presses extracting juice (white cloth bag is advisable to contain 0.5-1kg) with clean white cloth bag; Pulverize for the second time is to get after the ratio in 1: 0.5 of residual ginger slag behind the juice adds water and stir, to be ground into pasty state again, to press extracting juice again.The juice that twice squeezing taken out mixes, and mixed ginger juice is put into jar, by feeding CO at the bottom of the jar ₂Stirred 4--6 minute, ginger juice is mixed, and 0.1Mpa is pressed in reserve, to help removing the dissolved oxygen in the ginger juice, be lowered into the oxygen level in sampling wine, be cooled to 0.5-3.0 ℃ then, precipitate, clarified 7-9 hour, and carried out cryogenic sterile again and filter, to remove harmful microorganism and impurity such as degerm, keep ginger pungent, the special flavor of the typical case of delicate fragrance, also help its nutrition of maintenance and be not destroyed, avoided making the chance of wine liquid pollution microbes, add de-oxygenised water again because of the interpolation ginger juice, make its gross weight reach 1% of fermented liquid gross weight, the ginger juice after the processing is the fresh ginger juice of preparing to add in the fermented liquid; Fresh ginger juice can be mixed with fermented liquid in disposable adding, behind the filtered liquid, adds caramel colorant, and canned is the ginger beer finished product.

The invention has the advantages that: compare with traditional Fructus Hordei Germinatus or wheat malt beer, the fragrant, the colloidal stability that had both kept beer, increased nourishing function again, kept original composition of fresh ginger and peculiar flavour, melted the nutrition of beer and ginger nourishing function in one.

Below in conjunction with accompanying drawing the present invention is described in further detail.

Accompanying drawing 1 is the flow chart of steps of ginger beer and production method thereof.

Produce ginger beer with reference to accompanying drawing 1.Producing in the steps flow chart of beer, add the steps flow chart of fresh ginger juice, and the fresh ginger juice of producing is added in the steps flow chart of producing beer with Fructus Hordei Germinatus or wheat malt, rice, hops.At first Fructus Hordei Germinatus or wheat malt are pulverized, saccharification, rice is pulverized gelatinization, remix filters, add hops boil, cool off, ferment after the fresh ginger juice produced of adding.The production stage flow process of fresh ginger juice is: the ginger of selecting is cleaned, remove impurity such as silt, carry out twice pulverizing behind the airing, for the first time, ginger is put into pulverizer be ground into pasty state, press extracting juice with clean white cloth bag, pulverizing for the second time is after residual ginger slag after the squeezing adds water and stirs in 1: 0.5 ratio, to be ground into pasty state again, presses extracting juice, after the ginger juice that twice squeezing taken out mixes, put into jar,, stirred 4-6 minute by feeding carbonic acid gas at the bottom of the jar, ginger juice mixes, and 0.1Mpa is pressed in reserve, removes the dissolved oxygen in the ginger juice, is cooled to 0.5--3.0 ℃ again, the precipitation clarification is after 7-9 hour, carry out cryogenic sterile and filter,, add de-oxygenised water again to remove harmful microorganism and impurity such as degerm, make its gross weight reach 1% of fermented liquid gross weight, promptly make stand-by fresh ginger juice.The fresh ginger juice of producing is mixed with the disposable adding of fermented liquid, through behind the filter, adds caramel colorant again, the canned ginger beer finished product that is.

Embodiment 1:

If produce to need 10, the ginger beer of 000kg dry-matter, proportioning raw materials is: take by weighing Fructus Hordei Germinatus or wheat malt 6000kg, rice 2500kg, ginger (the no scar of selecting, do not have septic Xiao Jiang) 300kg, hops 35kg, caramel colorant 90kg.Production stage is: with Fructus Hordei Germinatus or wheat malt, rice, hops are produced fermented liquid by the beer production step, be that Fructus Hordei Germinatus or wheat malt are pulverized, saccharification, simultaneously rice is pulverized gelatinization, the rice liquid of gelatinization adds in the saccharifying tank of Fructus Hordei Germinatus or wheat malt, after filtration, hopping is boiled, cooling, fermentation, this moment, fermented liquid was about 0 ℃, simultaneously, production fresh ginger juice on another step, the Xiao Jiang that selects is cleaned, airing, be ground into pasty state, reinstall white cloth bag and squeeze with juice extractor, the expressed ginger juice is put into reservoir, remaining residual ginger slag adds 50% water again, carry out secondary and be ground into pasty state, press extracting juice again, the ginger juice that takes out is put into reservoir again for the second time, pour in the jar after in reservoir, mixing, feed CO from pot bottom ₂Stirred 4 minutes, ginger juice is mixed, and 0.1Mpa is pressed in reserve, be cooled to 0.5 ℃ then, precipitated, clarify 7 hours, carry out cryogenic sterile again and filter, add de-oxygenised water, make its gross weight reach 1% of fermented liquid gross weight, promptly get the fresh ginger juice of preparing to add in the fermented liquid.Fresh ginger juice is once added in the fermented liquid, after filtration, add caramel colorant again, the canned ginger beer finished product that promptly gets.

Embodiment 2:

Produce 10, the ginger beer of 000kg dry-matter, proportioning raw materials is: take by weighing Fructus Hordei Germinatus or wheat malt 7000kg, rice 3500kg, ginger (Xiao Jiang of the no scar of selecting, the rotten spot of nothing) 400kg, hops 50kg, caramel colorant 120kg, the production stage of beer is identical with embodiment 1.Again the ginger of selecting is processed into ginger juice, twice step of squeezing the juice is identical with embodiment 1, pour in the jar after, feed CO at the bottom of the jar ₂Stirred 6 minutes, and 0.1Mpa is pressed in reserve, is cooled to 3.0 ℃, precipitates clarification 9 hours, carrying out cryogenic sterile again filters, add de-oxygenised water, make its gross weight reach 1% of fermented liquid gross weight, promptly get the fresh ginger juice of preparing to add in the fermented liquid, once add fresh ginger juice in the fermented liquid, after filtration, add caramel colorant again, the canned ginger beer finished product that promptly gets.

Embodiment 3: produce 10,000kg dry-matter ginger beer, its proportioning is: Fructus Hordei Germinatus or wheat malt 6500kg, rice 3000kg, ginger 350kg, hops 40kg, caramel colorant 110kg, the beer production step is with embodiment 1, twice step of squeezing the juice of Rhizoma Zingiberis Recens is with embodiment 1, after pouring in the jar, at the bottom of jar, feed CO ₂Stirred 5 minutes, 0.1Mpa is pressed in reserve, is cooled to 2.0 ℃, and precipitation, clarification 8 hours are carried out cryogenic sterile again and filtered, and add de-oxygenised water, make its gross weight reach 1% of fermented liquid gross weight, promptly get the fresh ginger juice of preparing to add in the fermented liquid.Fresh ginger juice is once added in the fermented liquid, after filtration, add caramel colorant again, the canned ginger beer finished product that promptly gets.

Claims

1, a kind of ginger beer, the main raw material that adopts is Fructus Hordei Germinatus or wheat malt, rice, hops and caramel colorant, it is characterized in that adding ginger in the raw material of producing beer, its proportioning raw materials is: Fructus Hordei Germinatus or wheat malt account for 60-70%, the 25-35% that rice accounts for gross weight, 3.0-4.0%, the 0.35-0.50% that hops account for gross weight, the 0.9-1.2% that caramel colorant accounts for gross weight that ginger accounts for gross weight of gross weight.

2, a kind of ginger beer production method, producing in the step of beer with Fructus Hordei Germinatus or wheat malt, rice, hops, the production stage that has added fresh ginger juice, it is characterized in that after the beer fermentation liquid maturation, adding subzero treatment temperature is 0.5-3.0 ℃ a fresh ginger juice, after filtration, add caramel colorant from bright beer tank bottom wine inlet pipe again after mixing, can becomes the ginger beer finished product.