CN112358923A - Preparation method of jasmine flower beer - Google Patents
Preparation method of jasmine flower beer Download PDFInfo
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- CN112358923A CN112358923A CN202011334309.6A CN202011334309A CN112358923A CN 112358923 A CN112358923 A CN 112358923A CN 202011334309 A CN202011334309 A CN 202011334309A CN 112358923 A CN112358923 A CN 112358923A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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Abstract
The invention relates to the technical field of flower wine preparation, in particular to a preparation method of jasmine flower beer. The jasmine flower beer is prepared by blending the jasmine flower stock solution with beer, the jasmine flower fragrance and the vinosity are fully fused, the flower fragrance is pleasant, the taste is good, the contained jasmine flower bioactive substance component is high, the oxidation resistance function is good, the polyphenol substance content in the beer is suitable and stable, the turbidity problem can not be generated after long-time storage, and the jasmine flower beer has the effects of calming the heart, soothing the nerves, promoting qi circulation, relieving pain, resolving depression, dissipating stagnation and the like.
Description
Technical Field
The invention relates to the technical field of flower wine preparation, in particular to a preparation method of jasmine flower beer.
Background
Jasmine, namely the alias: jasmine, Latin name: jasminum sambac (L.) Ait, Oleaceae, genus Jasminum, erects or climbs shrubs up to 3 meters. The jasmine flower is rich in nutrition, rich in volatile oily substances, sweet and rich in fragrance, can promote qi circulation, relieve pain, relieve depression, dissipate stagnation, relieve chest and abdomen distending pain, diminish inflammation, remove toxicity, protect a respiratory system and a digestive system, beautify and protect skin, and is popular with people all the time. According to clinical medical research, the jasmine flower can improve the immunologic function of a human body, and has the effects of oxidation resistance, aging resistance, antitumor activity, bacterial virus resistance and the like. The literature reports that jasmine contains various bioactive substances such as flavone and the like, and has certain effects of resisting oxidation, lowering blood pressure, inhibiting cancer, inhibiting milk, resisting bacteria and the like on organisms. The jasmine flower has the effects of clearing liver and improving vision, promoting fluid production to quench thirst, eliminating phlegm and treating dysentery, relaxing bowels and promoting diuresis, dispelling pathogenic wind and relieving exterior syndrome, treating fistula, consolidating teeth, invigorating qi, lowering blood pressure, strengthening heart, preventing caries and radiation injury, resisting cancer and aging, and can prolong life and promote physical and mental health.
Jasmine flower has elegant fragrance and overflowing fragrance, can extract jasmine oil, is a raw material for preparing essence, can be used for preparing medicines for jasmine flower, leaf and root, can also be used for fumigating tea leaves or steaming juice to replace rose dew, and is often used as a smoked tea spice for production. In the prior art, jasmine is mostly used for preparing jasmine tea or jasmine hydrolat serving as essence, spice and condiment, and jasmine and related products are more and more popular because jasmine has unique fragrance and efficacy. In order to meet the market, jasmine is used for brewing wine, and the brewed wine has jasmine fragrance, such as: the Chinese patent with the application number of 201711108047.X discloses a preparation method of jasmine-flavored rice wine.
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. Beer is translated into Chinese Beer according to English Beer, called Beer, and is used up to now. The beer takes barley malt, hops and water as main raw materials, and the low-alcohol-degree wine saturated with carbon dioxide and brewed by the yeast fermentation effect is obtained. It contains various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. The nutrient components are easy to be absorbed and utilized by human body. The most common beer in the market is usually brewed by using malt, hop, yeast, water and the like as raw materials, and the beer is accepted by wide consumers and is always the most demanded beer product from the surface to the present. However, the beer has a slightly single taste and limited health care function, and is difficult to meet the requirement of modern consumers on the diversification of the beer. Therefore, many beers with new flavors, such as scented tea beer, fruit beer, etc., are derived from the market and are accepted by consumers.
The jasmine flower beer prepared by adopting jasmine flowers is scented tea beer with new taste, but the related technology in the aspect of jasmine flower beer production by adopting jasmine flowers is relatively less at present, and related documents searched in the aspect of jasmine flower beer production method, such as Chinese patent with application number of 02138486.X, disclose a jasmine flower beer production process. For another example: the Chinese patent with the application number of 201910414234.3 discloses a jasmine tea beer and a production method thereof, the production method sequentially comprises the working procedures of malt preparation, wort preparation, pre-fermentation, post-fermentation, filtering sterilization and packaging, wherein during the wort preparation, jasmine tea leaves with a proper proportion are added to prepare malt mash with jasmine tea fragrance, and then the pre-fermentation working procedure is carried out.
The prior jasmine tea beer is generally prepared by fermenting and brewing jasmine tea leaves and wort together, the production method is relatively complicated, and the prior jasmine tea beer brewing process still has some defects, so that the polyphenol content in the beer is higher, the beer is bitter and astringent, and turbidity is easily generated in the storage process, thereby influencing the appearance and quality of the beer.
Disclosure of Invention
The invention aims to provide a method for preparing jasmine beer with simple process and high practical value, which comprises the steps of firstly extracting a jasmine stock solution from fresh jasmine flowers, reserving effective components and flower fragrance components in the jasmine to the maximum extent, and then blending the jasmine stock solution into beer to prepare the jasmine beer. The prepared jasmine flower beer is mellow in taste, good in mouthfeel, rich in fragrance of jasmine flowers and long in fragrance, and the content of polyphenol substances of the beer prepared by the method is suitable and stable, so that the bitter taste can be improved, and the phenomenon of turbidity cannot occur in the long-time storage process.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of jasmine flower beer comprises the following steps:
(1) the method comprises the following steps of (1) picking large-bud, non-pest and high-quality jasmine flower buds in the afternoon of sunny days by adopting organically-planted jasmine flowers; after picking, placing fresh organic jasmine flower buds in a room at 24-30 ℃ for flower growing for 1-2 hours until the petal opening rate reaches more than 90%;
(2) putting flos Jasmini sambac into a flower shelf with 6-20 layers of sieve plates, spreading on the sieve plates, spreading to obtain 3-10cm thick flower, and transferring the flower shelf into a sealed fragrance collector after the flower is completely spread; adjusting the temperature in the fragrance collector to be 30-35 ℃, the relative humidity to be 80-85% and the air flow rate to be 3-6 m/s, so that the jasmine flowers can naturally emit fragrance;
(3) the jasmine fragrance emitting time is 20-24 hours, after the jasmine starts to emit fragrance, the fragrance of the jasmine in the fragrance collector is sent to the fragrance storage tank by the draught fan every 2-3 hours until the jasmine fragrance emits fragrance;
(4) under the aseptic condition, the jasmine fragrance in the fragrance storage tank is subjected to cooling and pressurizing treatment to be liquefied into liquid, so that jasmine fragrance liquid is obtained, according to the difference of physical properties of components contained in the jasmine fragrance liquid, a membrane separation method is utilized, a nanofiltration membrane with the aperture of 5 nanometers (nm) is adopted to separate micromolecular jasmine fragrance liquid, macromolecular pesticides and macromolecular heavy metals from the jasmine fragrance liquid, macromolecular pesticides and heavy metals which cannot pass through the nanofiltration membrane are removed, pesticide residues and heavy metals which may be contained in the jasmine fragrance liquid are removed, and finally jasmine stock solution is obtained;
(5) blending the jasmine flower stock solution into beer according to different amounts according to individual taste requirements, and sealing and storing the beer to obtain the jasmine flower beer.
In the preparation method of the jasmine flower beer, the conditions of cooling and pressurizing the jasmine flower fragrance in the fragrance storage tank in the step (4) to liquefy the jasmine flower fragrance into liquid are as follows: temperature: -141 ℃ to-150 ℃, pressure: 3-3.8 Mpa.
In the preparation method of the jasmine flower beer, the beer blended in the step (5) is a finished beer product prepared by adopting the prior art, the beer concentration and the flower fragrance concentration can be adjusted according to personal taste during blending, and the jasmine flower stock solution is blended into the beer according to different amounts. Preferably, in the blending in the step (5), the weight ratio of the jasmine flower stock solution to the beer is 1: 70-80.
The jasmine flower stock solution used in the invention is prepared from jasmine flowers (Latin Wen name:Jasminum sambac (L.) Ait) The jasmine flower essence is liquefied to obtain jasmine flower essence liquid, and the nanofiltration membrane with the pore diameter of 5 nanometers is adopted to separate small molecular jasmine flower essence liquid, macromolecular pesticide and heavy metal from the jasmine flower essence liquid according to the difference of physical properties of components contained in the jasmine flower essence liquid by using a membrane separation technology, so that the nanofiltration membrane can filter pesticide residue substances and heavy metal with larger molecules through the molecules of the jasmine flower essence to achieve the effect of separating the jasmine flower essence liquid from the pesticide residue, and pesticide residues and heavy metal possibly contained in the jasmine flower essence liquid (such as common pesticide residue types such as acetamiprid, indoxacarb and the like) and heavy metal are separated by using the membrane separation method, so that the pesticide residue and the heavy metal contained in the jasmine flower are removed, and the effective components and the flower fragrance components in the jasmine are retained to the maximum extent.
Compared with the extracting solution such as the jasmine essential oil/hydrosol or the jasmine aromatic oil extracted by the extraction methods such as distillation in the prior art, the jasmine raw solution extracted by the extraction method limited by the invention not only solves the problem of pesticide residue in the extracted jasmine raw solution, but also has more jasmine effective components and flower fragrance components, higher bioactive substance components, more abundant nutrient components and mellow jasmine fragrance. The jasmine flower stock solution extracted by the method is blended into beer, so that the nutrition value is higher, and the taste is unique.
The invention has the beneficial effects that:
1. the method comprises the steps of firstly extracting a jasmine flower stock solution from jasmine flowers, removing pesticide residues in the jasmine flowers, carrying out quality detection on the jasmine flower stock solution obtained by the extraction, wherein detection results show that no pesticides such as indoxacarb and abamectin are detected in the jasmine flower stock solution, no pesticide residue pollution is caused, and the gold coliform group in the jasmine flower stock solution, the total number of colonies and the like all accord with relevant regulations. The jasmine flower beer is prepared by using the jasmine flower stock solution, the prepared jasmine flower beer has no pesticide residue pollution, and the sanitary quality safety of jasmine flower beer products is ensured.
2. The jasmine flower stock solution extracted from fresh jasmine flowers contains various jasmine flower active ingredients and flower fragrance ingredients, contains high bioactive substance components, has certain effects of resisting oxidation, reducing blood pressure, inhibiting cancer, inhibiting milk, resisting tumor activity, resisting bacteria and viruses and the like, and is rich in nutritional value and mellow in smell. The jasmine flower beer prepared by blending the jasmine flower stock solution with beer is rich in jasmine flower fragrance, long in fragrance, pleasant in fragrance, high in content of bioactive substances, good in antioxidation function, capable of calming heart and soothing nerves, promoting qi circulation and relieving pain, resolving stagnation and dissipating stagnation and the like, and the jasmine flower fragrance of the beer can be greatly increased by only adding a small amount of the jasmine flower stock solution. The flos Jasmini sambac stock solution can also be blended into other types of wine as required to give flos Jasmini sambac flavor.
3. In the existing preparation method of the jasmine tea beer, jasmine tea is usually added in a hot zone, for example, the jasmine tea is added in a saccharification step or a cooking step, and a large amount of polyphenol in the jasmine tea is extracted into liquor at high temperature, so that the polyphenol content in the liquor is greatly increased, the beer is bitter, turbid easily occurs in the storage process, and the appearance and quality of the beer are influenced. The invention extracts the jasmine flower stock solution from the fresh jasmine flower and blends the jasmine flower stock solution into the beer, so that the content of polyphenol substances in the prepared beer is suitable and stable, the bitterness of tea beer is reduced, the bitterness taste is improved, the turbidity problem can not be generated after long-term storage, the long-term storage of the beer is facilitated, the clear and transparent property of the beer body is maintained, and the appearance and the quality of the beer are improved.
4. Compared with the process for brewing the jasmine tea beer by fermenting the jasmine or jasmine tea and the wort together, the process is simpler and consumes less time, the prepared jasmine beer has pure taste, unique flavor, good mouthfeel, sweet and fragrant aftertaste, fragrance left in an empty cup, jasmine fragrance and wine fragrance which are fully integrated, the flower fragrance is pleasant, the jasmine beer can be blended according to personal taste, the production cost is low, the process is simple and easy to operate, the industrial production is easy, and the practical value is high.
Detailed Description
Example 1
A preparation method of jasmine flower beer comprises the following steps:
(1) the method comprises the following steps of (1) picking large-bud, non-pest and high-quality jasmine flower buds in the afternoon of sunny days by adopting organically-planted jasmine flowers; after picking, placing fresh organic jasmine flower buds in a room at the temperature of 30 ℃ for flower growing for 1 hour until the petal opening rate reaches more than 90%;
(2) filling jasmine into a flower shelf with 6 layers of sieve plates, uniformly spreading the flower shelf on the sieve plates, spreading the flower shelf until the thickness of each layer is 10cm, and transferring the flower shelf into a closed fragrance collector after the flowers are completely spread; adjusting the temperature in the fragrance collector to be 30-35 ℃, the relative humidity to be 80-85% and the air flow rate to be 3-6 m/s, so that the jasmine flowers can naturally emit fragrance;
(3) the jasmine fragrance emitting time is 20 hours, after the jasmine starts to emit fragrance, the fragrance of the jasmine in the fragrance collector is sent to the fragrance storage tank by the draught fan every 2 hours until the jasmine fragrance emitting is finished;
(4) under the aseptic condition, the jasmine fragrance in the fragrance storage tank is subjected to cooling and pressurizing treatment at the temperature of:
liquefying the jasmine flower fragrance liquid into liquid under the conditions of-141 to-150 ℃ and 3 to 3.8Mpa to obtain the jasmine flower fragrance liquid, separating micromolecular jasmine flower liquid, macromolecular pesticides and heavy metals from the jasmine flower fragrance liquid by using a nanofiltration membrane with the aperture of 5 nanometers by using a membrane separation method according to different physical properties of components contained in the jasmine flower fragrance liquid, removing macromolecular pesticides and heavy metals which cannot pass through the nanofiltration membrane, removing pesticide residues and heavy metals which may be contained in the jasmine flower fragrance liquid, and finally obtaining a jasmine flower stock solution;
(5) blending the jasmine flower stock solution into the beer, wherein the weight ratio of the jasmine flower stock solution to the wine is 1:70, and sealing and storing the wine to obtain the jasmine flower beer.
Example 2
A preparation method of jasmine flower beer comprises the following steps:
(1) the method comprises the following steps of (1) picking large-bud, non-pest and high-quality jasmine flower buds in the afternoon of sunny days by adopting organically-planted jasmine flowers; after picking, placing fresh organic jasmine flower buds in a room at 24-30 ℃ for flower growing for 1.5 hours until the petal opening rate reaches more than 90%;
(2) putting jasmine flower into a flower shelf with 12 layers of sieve plates, uniformly spreading on the sieve plates, spreading to obtain flower layers with thickness of 6cm, and transferring the flower shelf into a sealed fragrance collector after the flower is completely spread; adjusting the temperature in the fragrance collector to be 30-35 ℃, the relative humidity to be 80-85% and the air flow rate to be 5 m/s, so that the jasmine flowers can naturally emit fragrance;
(3) the jasmine fragrance emitting time is 22 hours, after the jasmine starts to emit fragrance, the fragrance of the jasmine in the fragrance collector is sent to the fragrance storage tank by the draught fan every 2.5 hours until the jasmine fragrance emitting is finished;
(4) under the aseptic condition, the jasmine fragrance in the fragrance storage tank is subjected to cooling and pressurizing treatment at the temperature of: -141 ℃E
Liquefying the jasmine flower fragrance liquid into liquid under the condition of-150 ℃ and the pressure of 3-3.8 Mpa to obtain the jasmine flower fragrance liquid, separating small-molecule jasmine flower liquid, large-molecule pesticide and heavy metal from the jasmine flower fragrance liquid by using a nanofiltration membrane with the pore diameter of 5nm by using a membrane separation method according to different physical properties of components contained in the jasmine flower fragrance liquid, removing large-molecule pesticide and heavy metal which cannot pass through the nanofiltration membrane, removing pesticide residues and heavy metal which may be contained in the jasmine flower fragrance liquid, and finally obtaining a jasmine flower stock solution;
(5) blending the jasmine flower stock solution into the beer, wherein the weight ratio of the jasmine flower stock solution to the wine is 1:75, and sealing and storing the wine to obtain the jasmine flower beer.
Example 3
A preparation method of jasmine flower beer comprises the following steps:
(1) the method comprises the following steps of (1) picking large-bud, non-pest and high-quality jasmine flower buds in the afternoon of sunny days by adopting organically-planted jasmine flowers; after picking, placing fresh organic jasmine flower buds in a room at 24-30 ℃ for flower growing for 2 hours until the petal opening rate reaches more than 90%;
(2) putting jasmine flower into a flower shelf with 20 layers of sieve plates, uniformly spreading on the sieve plates, spreading to obtain a layer of 3cm thick, and transferring the flower shelf into a sealed fragrance collector after the flower is completely spread; adjusting the temperature in the fragrance collector to be 30-35 ℃, the relative humidity to be 80-85% and the air flow rate to be 6 m/s, so that the jasmine flowers can naturally emit fragrance;
(3) the fragrance emitting time of the jasmine is 24 hours, after the jasmine starts to emit fragrance, the fragrance of the jasmine in the fragrance collector is sent to the fragrance storage tank by the draught fan every 3 hours until the fragrance emitting of the jasmine is finished;
(4) under the aseptic condition, the jasmine fragrance in the fragrance storage tank is subjected to cooling and pressurizing treatment at the temperature of:
liquefying the jasmine flower fragrance liquid into liquid under the conditions of-141 to-150 ℃ and 3 to 3.8Mpa to obtain the jasmine flower fragrance liquid, separating small-molecule jasmine flower liquid, macromolecular pesticides and heavy metals by using a nanofiltration membrane with the aperture of 5nm by using a membrane separation method according to the difference of physical properties of components contained in the jasmine flower fragrance liquid, removing the macromolecular pesticides and heavy metals which cannot pass through the nanofiltration membrane, removing pesticide residues and heavy metals which may be contained in the jasmine flower fragrance liquid, and finally obtaining the jasmine flower stock solution;
(5) blending the jasmine flower stock solution into the beer, wherein the weight ratio of the jasmine flower stock solution to the wine is 1:80, and sealing and storing the wine to obtain the jasmine flower beer.
Quality detection
The quality of the jasmine flower stock solution extracted in the embodiment 2 of the invention is detected, and the detection result is shown in the following table 1:
as can be seen from table 1, the insecticides such as indoxacarb and abamectin in the jasmine raw solution extracted by the method for extracting the jasmine raw solution defined in the technical scheme of the present invention are not detected, no pesticide residue pollution is caused, and the coliform group and the total number of colonies in the jasmine raw solution all meet the relevant regulations. Therefore, the jasmine flower beer is prepared by adopting the jasmine flower stock solution, and the sanitation quality safety of the jasmine flower beer product is ensured.
Claims (3)
1. A preparation method of jasmine beer is characterized by comprising the following steps:
(1) the method comprises the following steps of (1) picking large-bud, non-pest and high-quality jasmine flower buds in the afternoon of sunny days by adopting organically-planted jasmine flowers; after picking, placing fresh organic jasmine flower buds in a room at 24-30 ℃ for flower growing for 1-2 hours until the petal opening rate reaches more than 90%;
(2) putting flos Jasmini sambac into a flower shelf with 6-20 layers of sieve plates, spreading on the sieve plates, spreading to obtain 3-10cm thick flower, and transferring the flower shelf into a sealed fragrance collector after the flower is completely spread; adjusting the temperature in the fragrance collector to be 30-35 ℃, the relative humidity to be 80-85% and the air flow rate to be 3-6 m/s, so that the jasmine flowers can naturally emit fragrance;
(3) the jasmine fragrance emitting time is 20-24 hours, after the jasmine starts to emit fragrance, the fragrance of the jasmine in the fragrance collector is sent to the fragrance storage tank by the draught fan every 2-3 hours until the jasmine fragrance emits fragrance;
(4) under the aseptic condition, cooling and pressurizing the jasmine fragrance in the fragrance storage tank to liquefy the jasmine fragrance into liquid to obtain jasmine fragrance liquid, separating small-molecule jasmine fragrance liquid and macromolecular pesticides and heavy metals from the jasmine fragrance liquid by using a nanofiltration membrane with the aperture of 5 nanometers by using a membrane separation method according to the difference of physical properties of components contained in the jasmine fragrance liquid, removing macromolecular pesticides and heavy metals which cannot pass through the nanofiltration membrane, removing pesticide residues and heavy metals which may be contained in the jasmine fragrance liquid, and finally obtaining jasmine raw liquid;
(5) blending the jasmine flower stock solution into beer according to different amounts according to individual taste requirements, and sealing and storing the beer to obtain the jasmine flower beer.
2. The method of making jasmine beer according to claim 1, wherein: in the step (4), the jasmine fragrance in the fragrance storage tank is cooled and pressurized to be liquefied into liquid under the conditions of temperature: -141 ℃ to-150 ℃, pressure: 3-3.8 Mpa.
3. The method of making jasmine beer according to claim 1, wherein: and (5) blending, wherein the weight ratio of the jasmine flower stock solution to the beer is 1: 70-80.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113150895A (en) * | 2021-04-30 | 2021-07-23 | 北京师范大学-香港浸会大学联合国际学院 | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof |
| CN113416622A (en) * | 2021-05-27 | 2021-09-21 | 夏吾尖参 | Stewed mulberry wine and preparation process thereof |
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| CN1415722A (en) * | 2002-10-21 | 2003-05-07 | 青岛啤酒(扬州)有限公司 | Technique for producing beer with jasmine flower |
| CN109593607A (en) * | 2018-12-13 | 2019-04-09 | 闽榕茶业有限公司 | A kind of preparation and storage method of arabian jasmine flower distillate |
| CN109797085A (en) * | 2019-04-02 | 2019-05-24 | 吴奔月 | A kind of preparation method of Jasmine blended liquor |
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
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2020
- 2020-11-24 CN CN202011334309.6A patent/CN112358923A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415722A (en) * | 2002-10-21 | 2003-05-07 | 青岛啤酒(扬州)有限公司 | Technique for producing beer with jasmine flower |
| CN109593607A (en) * | 2018-12-13 | 2019-04-09 | 闽榕茶业有限公司 | A kind of preparation and storage method of arabian jasmine flower distillate |
| CN109797085A (en) * | 2019-04-02 | 2019-05-24 | 吴奔月 | A kind of preparation method of Jasmine blended liquor |
| CN111454798A (en) * | 2020-04-10 | 2020-07-28 | 广州南沙珠江啤酒有限公司 | Jasmine tea fermented beer and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113150895A (en) * | 2021-04-30 | 2021-07-23 | 北京师范大学-香港浸会大学联合国际学院 | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof |
| CN113416622A (en) * | 2021-05-27 | 2021-09-21 | 夏吾尖参 | Stewed mulberry wine and preparation process thereof |
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