CN111849668A - Processing method of hemp fine-brewed beer - Google Patents
Processing method of hemp fine-brewed beer Download PDFInfo
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- CN111849668A CN111849668A CN202010691957.0A CN202010691957A CN111849668A CN 111849668 A CN111849668 A CN 111849668A CN 202010691957 A CN202010691957 A CN 202010691957A CN 111849668 A CN111849668 A CN 111849668A
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- hemp
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- beer
- fructus cannabis
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- 235000013405 beer Nutrition 0.000 title claims abstract description 52
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 title claims abstract description 9
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 title claims abstract description 9
- 235000009120 camo Nutrition 0.000 title claims abstract description 9
- 235000005607 chanvre indien Nutrition 0.000 title claims abstract description 9
- 239000011487 hemp Substances 0.000 title claims abstract description 9
- 244000025254 Cannabis sativa Species 0.000 title claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 32
- 241000218236 Cannabis Species 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 8
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- 239000004480 active ingredient Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 4
- 239000011707 mineral Substances 0.000 claims description 4
- 239000000725 suspension Substances 0.000 claims description 4
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 claims description 3
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 claims description 3
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 claims description 3
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 claims description 3
- 108010024636 Glutathione Proteins 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 claims description 3
- 229960003180 glutathione Drugs 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 3
- 239000011720 vitamin B Substances 0.000 claims description 3
- 210000005253 yeast cell Anatomy 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000007812 deficiency Effects 0.000 abstract description 3
- 239000006260 foam Substances 0.000 abstract description 3
- 238000005187 foaming Methods 0.000 abstract description 3
- 230000002040 relaxant effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 240000004308 marijuana Species 0.000 abstract 2
- 230000006872 improvement Effects 0.000 description 8
- 210000000805 cytoplasm Anatomy 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000008141 laxative Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001543 purgative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
Images
Classifications
-
- 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
- C12C5/02—Additives for beer
Abstract
The invention discloses a processing method of hemp fine-brewed beer, which is free from filtration, contains a large amount of active yeast, has extremely rich foam, strong aroma and fresh and pure taste; the fructus cannabis is added into the wine rich in yeast, so that the mellow feeling and the foaming performance of the wine are improved, the beer taste is richer, and meanwhile, the beer is richer in nutrition; the beer produced by the invention is fragrant and mellow, has rich nutrition, and has the effects of moistening dryness, relaxing bowels and tonifying deficiency.
Description
Technical Field
The invention relates to a beer processing method.
In particular to a processing method of the hemp fine-brewed beer.
Background
The beer is brewed by using wheat malt and barley malt as main raw materials, adding hops, gelatinizing and saccharifying in a liquid state, and fermenting in a liquid state, has low alcohol content and rich carbon dioxide, contains various amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes, is easy to absorb and utilize by a human body, and is easy to digest and absorb the low molecular sugar and the amino acid in the beer to generate a large amount of heat energy in the human body, so the beer is often called as 'liquid bread', is one of the oldest alcoholic beverages of human, and is the third beverage after water and tea consumption in the world.
Industrial lago was launched in the chinese beer industry because its cheap price occupied the market. However, industrial lago uses the following fermentation and uses malt substitutes such as rice starch, not a hundred percent malt brew. With the continuous progress of the beer industry, people no longer satisfy the light taste and mouthfeel of common beer, and the freshness of beer is pursued. Therefore, fresh virgin pulp beer becomes a new pet in beer. Under the condition that the beer industry generally slips down, the original pulp beer avatar becomes a black horse with the upward counter-potential in the beer.
The original beer is the tender beer stock solution which is directly subpackaged from a fermentation tank without being filtered. The protoplasm beer is not added with any auxiliary materials and additives in the brewing process, only four raw materials of malt, yeast, hop and water are adopted, the protoplasm beer contains a large amount of active yeast, has extremely rich foam, rich aroma, freshness and purity, has high content of amino acid, vitamin and mineral substances necessary for human bodies, is deeply loved by consumers, but the protoplasm beer has not good taste due to single preparation raw material, and meanwhile, part of the amino acid, the vitamin and the like contained in the protoplasm beer are substances with large molecular weight, and the digestion and absorption rate of drinkers is low.
With the health attention of people, the traditional primary pulp beer cannot meet the requirements of people, people want to taste the taste of the primary pulp beer and benefit the body, and various health-care beers are used under the contradiction, but the health-care beers influence the taste and flavor of the original beers due to the addition of various health-care components, so that the pursuit of people for the beers is difficult to meet.
Disclosure of Invention
The invention aims to overcome the defects of the traditional technology and provides a processing method of hemp fine-brewed beer.
The aim of the invention is achieved by the following technical measures: a processing method of hemp fine-brewed beer,
the method comprises the following steps: crushing the selected raw materials;
step two: mixing the crushed raw materials with water for saccharification to dissolve and leach out nutrients;
step three: after the mixed liquor is fully saccharified, heating to 78 ℃, filtering and removing vinasse;
step four: adding the liquid obtained in the third step into hops, and heating and boiling the hops with the boiling strength of 4-9%;
step five: performing vortex suspension precipitation on the liquid obtained in the step four, and removing the hop lees and the hot concretion;
step six: cooling the liquid obtained in the fifth step to 7-22 ℃;
Step seven: filling oxygen into the liquid obtained in the step six, adding yeast, and fermenting at the temperature of 10-22 ℃ until the fermentation is mature;
step eight: adding the fructus cannabis powder into purified water at the temperature of 50-60 ℃, and adding the fructus cannabis powder into the liquid obtained in the step seven through a metering and adding device;
step nine: pumping the liquid obtained in the step eight into a centrifugal machine for centrifuging to remove impurities, and ensuring that the wine liquid is rich in yeast cells;
step ten: and C, filling the wine liquid obtained in the step nine into a filling machine, bottling and sterilizing.
As an improvement, the raw materials of the first step are high-quality Australian light barley malt and light wheat malt.
As a further improvement, the yeast in the seventh step mainly comprises the following components: proteins and amino acids, B vitamins, minerals, polysaccharides, and other active ingredients.
As a further improvement, the other active ingredients are ergosterol and glutathione.
As a further improvement, the addition amount of the fructus cannabis powder in the step eight is 1kg-2kg of the fructus cannabis powder per kiloliter of the liquid.
As a further improvement, the addition mode of the fructus cannabis powder in the step eight is as follows: dissolving fructus Cannabis in 10-20 times of 50-60 deg.C purified water, and adding into the liquid by metering device.
As a further improvement, the yeast in the seventh step is the yeast above Germany 303.
As a further improvement, the control centrifugal turbidity in the ninth step is 5 EBC-50 EBC.
As a further improvement, the temperature for sterilization in the step ten is controlled between 60 ℃ and 70 ℃.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the advantages that: the processing method of the hemp fine-brewed beer provided by the invention is free from filtration, contains a large amount of active yeast, and has the advantages of extremely rich foam, rich aroma and fresh and pure taste; the fructus cannabis is added into the wine rich in yeast, so that the mellow feeling and the foaming performance of the wine are improved, the beer taste is richer, and meanwhile, the beer is richer in nutrition; the beer produced by the invention is fragrant and mellow, has rich nutrition, and has the effects of moistening dryness, relaxing bowels and tonifying deficiency.
The invention is further described with reference to the following figures and detailed description.
Drawings
FIG. 1 is a flow chart of the process of the present invention.
Detailed Description
Example (b): as shown in attached figure 1, a processing method of hemp fine-brewed beer,
the method comprises the following steps: crushing the selected raw materials; the raw materials of the first step are high-quality Australian light barley malt and light wheat malt.
Step two: mixing the crushed raw materials with water for saccharification to dissolve and leach out nutrients;
step three: after the mixed liquor is fully saccharified, heating to 78 ℃, filtering and removing vinasse;
step four: adding the liquid obtained in the third step into hops, and heating and boiling the hops with the boiling strength of 4-9%;
step five: performing vortex suspension precipitation on the liquid obtained in the step four, and removing the hop lees and the hot concretion;
step six: cooling the liquid obtained in the fifth step to 7-22 ℃;
step seven: filling oxygen into the liquid obtained in the step six, adding yeast, and fermenting at the temperature of 10-22 ℃ until the fermentation is mature; the yeast in the seventh step comprises the following main components: proteins and amino acids, B vitamins, minerals, polysaccharides, and other active ingredients. The other active ingredients are ergosterol and glutathione. The yeast in the seventh step is the top yeast of Germany 303.
Step eight: adding the fructus cannabis powder into purified water at the temperature of 50-60 ℃, and adding the fructus cannabis powder into the liquid obtained in the step seven through a metering and adding device; and in the step eight, the addition amount of the fructus cannabis powder is 1kg-2kg of the fructus cannabis powder added in every kiloliter of liquid. The addition mode of the fructus cannabis powder in the step eight is as follows: dissolving fructus Cannabis in 10-20 times of 50-60 deg.C purified water, and adding into the liquid by metering device.
Step nine: pumping the liquid obtained in the step eight into a centrifugal machine for centrifuging to remove impurities, and ensuring that the wine liquid is rich in yeast cells; controlling the centrifugal turbidity in the ninth step to be 5 EBC-50 EBC; the yeast on the top of Germany 303 has the characteristic of strong dispersion and suspension, so that the wine is hazy and foggy, and the product is turbid protoplasm beer.
Step ten: bottling the liquor obtained in the ninth step in a filling machine, and sterilizing; the temperature for sterilization in the step ten is controlled between 60 ℃ and 70 ℃.
The beer prepared by the process has the advantages that the addition of the fructus cannabis in the yeast-rich liquor increases the mellow feeling and the foaming performance of the liquor, the beer tastes richer, and meanwhile, the nutrition of the beer is richer, and the fructus cannabis is mainly used for moistening dryness, relaxing bowels and tonifying deficiency; purgatives belonging to the purgative classification; has important biological function.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (9)
1. A processing method of hemp fine-brewed beer is characterized in that:
the method comprises the following steps: crushing the selected raw materials;
step two: mixing the crushed raw materials with water for saccharification to dissolve and leach out nutrients;
step three: after the mixed liquor is fully saccharified, heating to 78 ℃, filtering and removing vinasse;
step four: adding the liquid obtained in the third step into hops, and heating and boiling the hops with the boiling strength of 4-9%;
step five: performing vortex suspension precipitation on the liquid obtained in the step four, and removing the hop lees and the hot concretion;
step six: cooling the liquid obtained in the fifth step to 7-22 ℃;
step seven: filling oxygen into the liquid obtained in the step six, adding yeast, and fermenting at the temperature of 10-22 ℃ until the fermentation is mature;
step eight: adding the fructus cannabis powder into purified water at the temperature of 50-60 ℃, and adding the fructus cannabis powder into the liquid obtained in the step seven through a metering and adding device;
step nine: pumping the liquid obtained in the step eight into a centrifugal machine for centrifuging to remove impurities, and ensuring that the wine liquid is rich in yeast cells;
step ten: and C, filling the wine liquid obtained in the step nine into a filling machine, bottling and sterilizing.
2. The method for processing the hemp-refined beer according to claim 1, wherein the method comprises the following steps: the raw materials of the first step are high-quality Australian light barley malt and light wheat malt.
3. The processing method of the hemp-refined beer according to claim 2, characterized in that: the yeast in the seventh step comprises the following main components: proteins and amino acids, B vitamins, minerals, polysaccharides, and other active ingredients.
4. The method for processing the hemp-refined beer according to claim 3, characterized in that: the other active ingredients are ergosterol and glutathione.
5. The processing method of the hemp-refined beer according to claim 1, characterized in that: and in the step eight, the addition amount of the fructus cannabis powder is 1kg-2kg of the fructus cannabis powder added in every kiloliter of liquid.
6. The processing method of the hemp-refined beer according to claim 5, characterized in that: the addition mode of the fructus cannabis powder in the step eight is as follows: dissolving fructus Cannabis in 10-20 times of 50-60 deg.C purified water, and adding into the liquid by metering device.
7. The method for processing the hemp-refined beer according to claim 1, wherein the method comprises the following steps: the yeast in the seventh step is the top yeast of Germany 303.
8. The method for processing the hemp-refined beer according to claim 6, wherein the method comprises the following steps: and controlling the centrifugal turbidity in the ninth step to be 5 EBC-50 EBC.
9. The method for processing the hemp-refined beer according to claim 8, wherein the method comprises the following steps: the temperature for sterilization in the step ten is controlled between 60 ℃ and 70 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010691957.0A CN111849668A (en) | 2020-07-17 | 2020-07-17 | Processing method of hemp fine-brewed beer |
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| CN202010691957.0A CN111849668A (en) | 2020-07-17 | 2020-07-17 | Processing method of hemp fine-brewed beer |
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| CN202010691957.0A Pending CN111849668A (en) | 2020-07-17 | 2020-07-17 | Processing method of hemp fine-brewed beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025449A (en) * | 2021-02-21 | 2021-06-25 | 刁佳新 | Brewing method of hemp protein peptide brewed beer |
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2020
- 2020-07-17 CN CN202010691957.0A patent/CN111849668A/en active Pending
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025449A (en) * | 2021-02-21 | 2021-06-25 | 刁佳新 | Brewing method of hemp protein peptide brewed beer |
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Application publication date: 20201030 |
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