CN112048404A - Trollflower-sea buckthorn compound wheat beer and brewing method thereof - Google Patents
Trollflower-sea buckthorn compound wheat beer and brewing method thereof Download PDFInfo
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- CN112048404A CN112048404A CN201910483933.3A CN201910483933A CN112048404A CN 112048404 A CN112048404 A CN 112048404A CN 201910483933 A CN201910483933 A CN 201910483933A CN 112048404 A CN112048404 A CN 112048404A
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- trollius chinensis
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a trollius chinensis sea-buckthorn compound wheat beer and a brewing method thereof, which comprises the steps of firstly, taking oat, quinoa, buckwheat and barley malt as raw materials, gelatinizing, saccharifying, filtering, adding hops, boiling and cooling to obtain compound wheat juice; pretreating flos Trollii and fructus Hippophae to obtain extractive solution; inoculating specific strains to the wort for fermentation, and then mixing with the trollius chinensis bunge and sea buckthorn extracts to brew the trollius chinensis bunge composite wheat beer. The trollius chinensis composite wheat beer brewed by the invention is yellow brown to bright brown, and the sensory requirement, quality index and sanitary index all reach the national standard. The invention not only maintains the flavor of the traditional beer, but also enables the nutrient components of the globeflower and the sea backthern, especially flavonoid components to be absorbed more easily, has the effects of resisting inflammation, resisting virus and improving immunity, has the characteristic of low sugar, is suitable for people with abnormal blood sugar, improves the nutrient health-care value and health-care effect of the beer, and has wider adaptability.
Description
Technical Field
The invention relates to compound wheat beer and a preparation method thereof, in particular to compound wheat beer containing trollius chinensis bunge and sea buckthorn extracts.
Background
In recent years, with the improvement of living standard and the upgrading of consumption demand, the single package, the weak taste and the monotonous variety of the traditional industrial beer are difficult to meet the demand of consumers, and the refined beer characterized by diversification, health and high-end is increasingly popular.
Globeflower (Trollius Chinensis Bunge) is a plant belonging to the genus Trollium of Ranunculaceae, which is called "bitter, cold-natured and nontoxic" in Ben Cao gang mu Shi Yi ", and can be used for treating aphtha, larynx swelling, edema, ear pain and eye pain" and has the effects of improving eyesight and relieving lan obstruction ". The medicinal Trollius chinensis can be wide-petal Trollius chinensis (Trollius asiaticus L), long-petal Trollius chinensis (Trollius macrophyllus. Fr. Schmidt) and short-petal Trollius chinensis (Trollius Ledebouri Reichb.). The trollius chinensis bunge has obvious inhibition effect on gram-positive bacteria and various viruses, and is mainly used for treating cold, fever, tonsillitis, pharyngitis, acute otitis media and other diseases clinically. The main chemical components of the trollius chinensis bunge comprise flavonoids, organic acids, alkaloids and the like, and researches show that the trollius chinensis bunge extract has activities of oxidation resistance, bacteria resistance, virus resistance and the like.
Seabuckthorn is also named as tamarisk, Dabule, Lamba-Elma, Lai-Er, Zhen-Er, etc., the fruits are mostly used for treating diseases such as lung disease cough, abdominal fullness and distention, dysentery, etc., the leaves are rarely recorded in the book of classical herbage, and only the Tibetan seabuckthorn has the record of using the overground part and leaves as medicines, and is used for treating various fever, gallbladder heat, latent heat, fire burn, pestilence and epidemic diseases. Currently, seabuckthorn fruits are widely applied to the national economic fields of medicine, food, light industry, agriculture, animal husbandry, fishery and the like, and in 2013, after seabuckthorn leaves are listed as new resource food by the bulletin of the national health and family planning committee (No. 7), the development and utilization of the seabuckthorn leaves are also emphasized. The main difference between the two is; the content of flavone in the seabuckthorn leaves is higher than that in seabuckthorn fruits, and the types of flavone in the seabuckthorn fruits are more than that in the seabuckthorn leaves; the types and the contents of steroids and organic acids contained in the seabuckthorn fruits are higher than those of seabuckthorn leaves; the sea buckthorn berries contain rich volatile oil components, and the sea buckthorn leaves contain a plurality of phenolic compounds.
Oat has mild nature and sweet taste, and enters liver, spleen and stomach meridians; has the effects of benefiting liver and harmonizing stomach, and is used for treating poor appetite, unsmooth defecation and the like caused by liver-stomach disharmony. The oat can obviously reduce cholesterol in a human body, and the oat product can play a certain role in preventing and treating cardiovascular and cerebrovascular diseases after being eaten frequently; the oat has very good effects of reducing blood sugar and losing weight, and is particularly suitable for diabetics; the oat is rich in cellulose, has the function of relaxing bowel, and can effectively prevent constipation; the oat can improve blood circulation and relieve pressure brought by life and work; the oat also has the effects of preventing osteoporosis, promoting wound healing and preventing anemia, and is a good product for supplementing calcium; the oat contains rich unsaturated fatty acid, has adjuvant therapeutic effect on fatty liver, diabetes, edema, etc., and can enhance physical strength and prolong life after being eaten frequently. The present invention adopts oat as main material for producing beer, expands the production range of beer and lowers the cost of beer, and the oat is rich in starch, protein, fat, vitamins, P, Fe, K, Cu, Zn, Ca and other elements and has obvious diabetes preventing and treating effect.
Chenopodium quinoa willd is a full-nutrition food, is rich in various amino acids required by human bodies, and protein parts of the chenopodium quinoa willd are decomposed into amino acids and peptides after being brewed, so that the nutritional ingredients are easier to absorb by the human bodies, and the chenopodium quinoa willd is a good product for tonifying qi and nourishing blood for middle-aged and elderly people and people with weak bodies. It is also based on this chemical and physical change that its nutritional function is created.
Buckwheat is a dicotyledonous plant of buckwheat (Fagopyrum) in Polygonaceae (Polygonaeae), and modern researches show that buckwheat not only contains relatively comprehensive and balanced amino acid protein, rich dietary fiber, various vitamins, mineral elements and the like, but also is rich in bioactive components such as bioflavonoids, high-activity protein and the like, and particularly contains flavonoid compounds which are lacked or not lacked in major food crops. In recent years, researches show that the food rich in flavonoids can reduce the incidence rate of cancers, enhance the immunity of human bodies, prevent and assist in treating diseases such as diabetes, hypertension, coronary heart disease, stroke and the like, is a natural antioxidant, and has the effect of scavenging free radicals. Because buckwheat has certain bitter taste, the taste and quality of the wine are affected, people generally do not consider adopting buckwheat as a raw material during wine brewing. However, the invention takes the nutrient contents of the buckwheat into consideration, so that the invention improves the taste problem by adding the sea buckthorn extract.
The research of the prior art at home and abroad shows that at present, no report exists for preparing the compound wheat beer by using trollius chinensis bunge and sea buckthorn as main raw materials and matching oat, buckwheat and quinoa. Currently, the closest prior art is: 200510002689.2 flos Trollii beer and its preparation method. The invention aims to solve the technical problems that the consumption of barley is reduced to the maximum extent by adding oat, quinoa and buckwheat, the content of nutrient components is improved, and the taste of the composite wheat beer is improved, the anti-immune effect is improved and the adaptive population is expanded by adding the trollius chinensis extract and the sea buckthorn extract.
Disclosure of Invention
The invention aims to solve the technical problem of providing composite wheat beer with raw materials comprising trollius chinensis bunge and sea buckthorn extracts and a preparation method thereof. The compound beer has changed main raw material components and proportion. The raw materials are added with the amount of oat, quinoa and buckwheat. Therefore, the beer not only enriches the nutrient components and flavor of the beer, but also enriches the nutrient components such as zinc, selenium, vitamin C, total flavone and the like by adding the trollius chinensis bunge and the seabuckthorn extract, and increases the effects of resisting bacteria and viruses and improving the immunity.
The technical problem to be solved by the invention is realized by the following scheme: (1) extracting flos Trollii, soaking flos Trollii in 1-5 times of ethanol for 1-40 days, reflux extracting to obtain extractive solution, and concentrating under reduced pressure to obtain extract with relative density of 1.05-1.3; (2) gradient extracting folium Hippophae or fructus Hippophae with 20% -100% ethanol with different concentrations, concentrating the extractive solution to obtain extract with density of 1.05-1.3, wherein the total flavone content (calculated by rutin) in the extract is not less than 30.00mg/g (medicinal material) in folium Hippophae; the content of total flavonoids in fructus Hippophae is not less than 6.00 mg/g. (3) Pulverizing malt, adding 3-5 times of water, soaking, adjusting pH, heating to 40-45 deg.C, adding complex enzyme 0.05-0.08%, holding for 15-25 min, heating to 50-55 deg.C, and holding for 35-45 min to obtain saccharified mash; pulverizing oat, buckwheat, quinoa and rice, adding 4-6 times of water, heating to 40-48 deg.C, adding 0.05-0.08 wt% of high temperature resistant amylase, heating to 65-75 deg.C, keeping the temperature for 25-35 min, heating to 95-105 deg.C, keeping the temperature for 25-35 min to obtain gelatinized mash, mixing the gelatinized mash with the saccharified mash at 60-65 deg.C, adding 0.015-0.025 wt% of saccharifying enzyme, keeping the temperature for 25-35 min, adding 0.8-1.2 times of cold water, cooling to 55-58 deg.C, adding 0.08-0.09 wt% of amylase, keeping the temperature for 25-35 min, heating to 68-73 deg.C, keeping the temperature for 25-35 min, heating to 75-78 deg.C, filtering, boiling filtered wort for 240 min, and boiling separately, Adding hops 0.5-0.8% of the total weight of the raw materials, precipitating in a precipitation tank, cooling the wort to 8-10 deg.C, adding flos Trollii extract (alcohol extract): 10-100g/L, sea buckthorn leaf extract: 10-200g/L, adding yeast 4-6% of the total weight of the raw materials, fermenting for 6-8 days at the highest temperature of 12 ℃, storing, filtering and packaging to obtain the trollius chinensis and seabuckthorn compound wheat beer.
The invention has the advantages that: the consumption of barley is reduced to the greatest extent by adding oat, quinoa and buckwheat, and the product has the characteristic of low sugar, so that the product is more suitable for people with abnormal blood sugar compared with the prior art, the nutritional ingredients (total flavonoids) of trollius chinensis and sea buckthorn are added, the body immunity of a drinker can be obviously improved due to the synergistic effect of the trollius chinensis and the sea buckthorn, and the anti-inflammatory antiviral cold prevention effect is achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
Example 1
Treating trollius chinensis:
(1) selecting the dry trollius chinensis flowers with excellent quality; (2) extracting the trollius chinensis bunge with ethanol as a solvent, soaking the trollius chinensis bunge in ethanol with the amount which is 3 times of the mass of the trollius chinensis bunge for 15 days, performing reflux extraction to obtain an extracting solution, and performing reduced pressure concentration treatment to obtain an extract with the relative density of 1.25.
The specific extraction process was optimized as follows:
TABLE 1 alcohol extraction experiment factor level table
The preliminary process is determined by the single factor test results: adding 12 times of alcohol, extracting with 65 ethanol for 3 times, each time for 1.5 hr.
The quadrature test was performed according to the following table:
TABLE 2 alcohol extraction orthogonal test results
And determining the optimal extraction process according to the orthogonal result.
Example 2
Extracting sea-buckthorn:
gradient extracting folium Hippophae and fructus Hippophae with 30%, 50% and 75% ethanol, concentrating the extractive solution to obtain extract with density of 1.25, and determining total flavone content (calculated as rutin) in the extract, wherein the total flavone content in folium Hippophae is 38.88mg/g (crude drug); the fructus Hippophae total flavone content is 8.54mg/g (crude drug) by the same method.
Example 3
The contents of trace elements in the trollius chinensis bunge are shown in table 3:
TABLE 3 nutrient composition Table of Chinese globeflower
Example 4
Preparing the trollflower sea-buckthorn compound wheat beer:
crushing raw material malt, adding water with the weight 3 times of that of the crushed raw material malt, heating to 45 ℃, putting the crushed raw material malt into a saccharifying pot, adding complex enzyme with the weight 0.08 percent of that of the crushed raw material malt, preserving heat for 20 minutes, heating to 50 ℃, and preserving heat for 40 minutes to obtain saccharified mash; pulverizing oat, buckwheat, quinoa and rice (80 Kg of oat, 50Kg of quinoa and 50Kg of buckwheat are added to 1000L of beer per preparation), adding 6 times of water by weight, heating to 40 ℃, adding 0.08% of high temperature resistant amylase by weight, heating to 65 ℃, keeping the temperature for 30 minutes, heating to 100 ℃, keeping the temperature for 30 minutes to obtain gelatinized mash, mixing the gelatinized mash with the gelatinized mash, keeping the temperature of the mixed mash at 65 ℃, adding 0.020% of glucoamylase by total weight of the raw materials, keeping the temperature for 30 minutes, adding 1.2 times of cold water by total weight of the raw materials, cooling to 55 ℃, adding 0.08% of amylase by total weight of the raw materials, keeping the temperature for 30 minutes, heating to 70 ℃, keeping the temperature for 30 minutes, heating to 75 ℃, filtering, boiling the filtered wort by times, adding hop accounting for 0.8% of the total weight of the raw materials in times, precipitating in a precipitation tank, cooling the wort to 10 ℃, adding 5% of yeast by total weight of the raw materials, fermenting for 8 days, the highest fermentation temperature is 12 ℃, and the trollius chinensis extract (alcohol extraction) is added: 50g/L, sea buckthorn leaf extract: 30g/L, mixing uniformly, storing, filtering and packaging.
Example 5
Selecting fresh oat, buckwheat, quinoa and barley (30 Kg of oat, 60Kg of quinoa and 40Kg of buckwheat are added to prepare 1000L of beer), removing impurities, screening, soaking for 40 hours with water intermittently, and drying. Taking oat malt, quinoa and buckwheat malt according to a certain proportion, crushing, putting into water 4 times of wheat flour, adding 0.06% complex enzyme, putting into a saccharifying pot, hydrolyzing at 45 ℃ for 2 hours, adjusting pH value, continuing to hydrolyze at 65 ℃ for 2 hours, boiling and filtering to obtain clear juice. Adding hops 0.75% of the total weight of the raw materials, boiling for 1 hour, cooling to 60 deg.C, and precipitating for 1 hour. Cooling the filtered wort to 10 ℃, adding pure beer fresh yeast with the weight 6 percent of the total weight of the raw materials, adding 60g/L of trollius chinensis extract (alcohol extract) and seabuckthorn leaf extract: 40g/L, after fermenting for 7 days, pumping into a pressure tank, and performing after-fermentation and aging at 6 ℃. Fine filtering, filling, pasteurizing and packaging to obtain the finished product.
Example 6
Adding oat, quinoa, buckwheat and mineral water into a gelatinization pan, wherein the addition amount is as follows: adding 50Kg of oat, 50Kg of quinoa and 10Kg of buckwheat into 1000L of beer, adding 20g of alpha-amylase (2 ten thousand units/g), adjusting pH to 6.0 to 50 ℃, heating to 70 ℃, keeping the temperature for 20 minutes, heating to boiling, and boiling for 30 minutes to obtain mash; pumping all mash in the pasting pot into a saccharifying pot, adding 26g of saccharifying enzyme, saccharifying for 90 minutes at 62 ℃, and then filtering; adding boiled hot water of 75 ℃ to repeatedly wash the grains and filter the grains until the sugar degree is controlled; adding the filtrate into a boiling pot, adding white granulated sugar, heating to boil, adding lactic acid before the materials in the boiling pot are boiled, adjusting the pH value to 6.0, adding hops, adding the hops after the materials in the boiling pot are boiled for 75 minutes, transferring the materials in the boiling pot into a rotary precipitation tank, precipitating for 30 minutes, cooling to 8 ℃, filling oxygen, and transferring into a fermentation tank; adding 30g/L of flos Trollii extract (ethanol extract), 80g/L of folium Hippophae extract, and yeast paste into a fermentation tank, naturally heating to 12 deg.C, maintaining the temperature, fermenting until sugar degree is reduced to 4.0 ° P, sealing the tank, increasing pressure to 0.12-0.15mPa, cooling to 6 deg.C at a speed of 0.3 deg.C/hr, discharging yeast, cooling to 0 deg.C at a speed of 0.3 deg.C/hr, and storing until the stored wine is mature; filtering the liquor, bottling, sealing, and sterilizing to obtain the final product.
Example 7
Quality control analysis
Microorganism indexes are as follows: pathogenic bacteria were not detected.
Sensory indexes are as follows: color: is ruby red, bright and lustrous. Foaming: high foam, fine and white, and lasting. Fragrance: has obvious hop fragrance, harmonious fragrance and no aging taste.
And (3) taste: has rich and mellow beer taste, pure taste and no peculiar smell.
Clarity: clear and transparent without suspended matters.
Physical and chemical indexes: the total sugar is measured by a handheld sugar meter method; the total acid is measured by a potentiometric titration method; alcohol degree is measured by an alcohol meter method; the fermentation degree of the cherry beer is measured by adopting an appearance concentration method. And (3) measuring results: the alcoholic strength is 4.5% vol, the total acid is 2.4mL/100mL, and the sugar degree is 4.0 degrees Bx.
Example 8
Cherry beer sensory evaluation method
The finished product was tasted and evaluated by 12 professionals with experience in evaluation and given a score. Referring to the sensory evaluation standard in table 4, the scores were given according to the color, foam, aroma, taste, clarity and other scoring items, and the average value was taken and the score was given as 100.
TABLE 4 sensory evaluation criteria
Through a single-factor test, the influence of the addition amount, the addition time and the fermentation degree of the trollius chinensis and sea buckthorn extracting solution on the beer quality and the level of main influencing factors are researched, and then according to the result of the single-factor test, the optimal production process of the trollius chinensis sea buckthorn compound wheat beer is optimized through an orthogonal test. The final optimized result is determined as the addition amount of 43 percent (based on the density of the extracting solution of 1.05), the addition time is 7 days of beer fermentation (namely, a high foaming period), and the degree of beer fermentation is controlled to be 65 percent.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (6)
1. The trollflower-sea buckthorn compound wheat wine is characterized in that: the raw materials comprise flos Trollii, fructus Hippophae, herba Avenae Fatuae, rhizoma et radix Veratri, semen Fagopyri Esculenti, and fructus Hordei vulgaris, and are prepared by selecting, pulverizing, extracting, gelatinizing, saccharifying, filtering, adding flos Lupuli, boiling, precipitating, cooling, adding extractive solution, fermenting, filtering, and sterilizing.
2. The trollius chinensis and hippophae rhamnoides compound wheat wine as claimed in claim 1, which is characterized in that: the Trollius chinensis Bunge is wide-petal Trollius chinensis Bunge (Trollius asiaticus L), long-petal Trollius chinensis Bunge (Trollius macrophyllus. Fr. Schmidt) or short-petal Trollius chinensis Bunge (Trollius Ledebouri Reichb.) of Ranunculaceae.
3. The trollius chinensis and hippophae rhamnoides compound wheat wine as claimed in claim 1, which is characterized in that: the fructus Hippophae is folium Hippophae or fructus Hippophae.
4. The trollius chinensis composite wheat wine according to claims 1-3, which is characterized in that: the compound wort is brewed by the following raw materials by weight percent: the ratio of oat, quinoa, buckwheat and barley malt is 0.5-10: 1.
5. The trollius chinensis and hippophae rhamnoides compound wheat wine as claimed in claims 1-4, wherein: 10-100g/L of trollius chinensis bunge extract in each liter of trollius chinensis bunge composite wheat wine.
6. The trollius chinensis and hippophae rhamnoides compound wheat wine as claimed in claims 1-5, wherein: the fructus Hippophae extract is 10-200g/L per liter of the compound wine.
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| CN114181790A (en) * | 2021-12-07 | 2022-03-15 | 劳特巴赫(菏泽)啤酒股份有限公司 | Preparation method of hop-flavored all-amino-acid low-alcohol beer |
| CN116396815A (en) * | 2022-12-29 | 2023-07-07 | 重庆嘉威啤酒有限公司 | A kind of preparation method of Chinese style pale ale beer |
| CN116656440A (en) * | 2023-04-20 | 2023-08-29 | 中国农业大学 | Research and development of a new type of rice buckwheat craft beer and its production method |
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| ES307037A1 (en) * | 1963-12-13 | 1965-05-01 | Phillips Petroleum Co | A procedure for beer elaboration. (Machine-translation by Google Translate, not legally binding) |
| CN1037731A (en) * | 1989-05-20 | 1989-12-06 | 西安啤酒厂 | The manufacture method of sea-buckthorn beer |
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| CN116656440A (en) * | 2023-04-20 | 2023-08-29 | 中国农业大学 | Research and development of a new type of rice buckwheat craft beer and its production method |
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