CN112553020A - Ginger juice beer production method and ginger juice beer - Google Patents
Ginger juice beer production method and ginger juice beer Download PDFInfo
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- 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
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
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- 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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- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12C2200/00—Special features
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Abstract
The invention discloses a ginger beer production method and a ginger beer, wherein the ginger beer production method comprises the following steps of crushing, pasting, saccharifying, cooking, cooling, fermenting, cold extracting and blending, and pre-isomerized hops are added in the cooking step; cooling the liquor to 5-8 deg.C in cold extraction step, and circularly extracting the sieved rhizoma Zingiberis recens powder and fructus Lycii powder with the liquor; in the blending step, honey is added, and the ginger juice beer is obtained after filtration and filling after even mixing, wherein the mass concentration of the ginger powder in the ginger juice beer is 0.5-1.0g/L, the mass concentration of the medlar powder is 0.3-0.7g/L, and the mass concentration of the honey is 8-12 g/L. The invention provides a ginger juice beer with higher alcoholic strength, which integrates the flavors of malt, hops, ginger, medlar, honey and the like, and the beer can be drunk at a warm temperature and is particularly suitable for being drunk in winter.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to a ginger juice beer production method and a ginger juice beer.
Background
The beer is a low-concentration alcoholic beverage called 'liquid bread', which is brewed by using barley malt, hops and water as main raw materials through yeast fermentation and contains carbon dioxide. The beer has the least ethanol content, so that people are not easy to be drunk and hurt people when people drink the beer, and the beer is beneficial to body health when being drunk in a small amount. However, excessive drinking of the beer can cause people to gain weight and cause 'beer belly', and the obesity caused by drinking the malt beer can cause various diseases such as cardiovascular diseases, hypertension, diabetes and the like. With the improvement of living standard and the continuous updating of nutrition concept, the traditional malt beer is difficult to meet the new needs of consumers, so the beer industry has gradually started to change the traditional beer production to the production of multi-color, multi-taste, multi-type and multi-function beer.
Patent specification with publication number CN101781615B discloses a ginger uterus warming beer. The ginger uterus warming beer contains ginger, motherwort, brown sugar and other components, and can prevent uterus deficiency cold caused by excessive drinking of cool beer.
However, the ginger uterus warming beer has the disadvantages that firstly, the process is to add the whole hop in the form of the whole hop, the whole hop is added in the wort boiling process, the a-acid in the whole hop can be dissolved out and isomerized after being boiled for a long time, the final utilization rate is only about 30 percent due to the influence of substances such as protein and the like, and most of hop oil is volatilized during the boiling; secondly, the ginger beer is prepared by adding the fresh ginger juice which is processed at low temperature into the fermentation liquor, and then filtering and filling, but practice proves that the beer colloid is easy to be unstable when the liquid ginger juice is added into the fermentation liquor, and a small amount of starch in the ginger juice and protein in the beer form precipitates to influence the appearance.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a ginger juice beer production method and a ginger juice beer.
In order to achieve the technical purpose and achieve the technical effect, the invention is realized by the following technical scheme:
a production method of ginger juice beer comprises the following steps:
crushing: weighing barley malt, wheat malt, black sticky rice and rice according to the mass ratio of 2-4:4-6:1-3:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:5-6, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68-72 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 43-45 deg.C, keeping the temperature for a predetermined time, heating to 60-62 deg.C, keeping the temperature for a predetermined time, heating to 72-74 deg.C, keeping the temperature for a predetermined time, heating to 77-79 deg.C, and saccharifying to obtain saccharified mash;
and (3) cooking: filtering the mash to obtain clear wort, boiling the wort, adding pre-isomerized hops to obtain hot wort;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 5-8 deg.C, and circularly extracting the sieved rhizoma Zingiberis recens powder and fructus Lycii powder with the liquor;
blending: adding honey into the extracted wine liquid, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of the ginger powder in the ginger juice beer is 0.5-1.0g/L, the mass concentration of the medlar powder is 0.3-0.7g/L, and the mass concentration of the honey is 8-12 g/L.
In the method for producing the ginger juice beer, in the saccharification step, the gelatinizing substance is heated in a sectional mode by the saccharification pot, the temperature is increased to 44 ℃, the heat preservation time is prolonged, the temperature is increased to 61 ℃, the heat preservation time is prolonged, the temperature is increased to 73 ℃, the heat preservation time is prolonged, the temperature is increased to 78 ℃, and the saccharification is carried out to obtain the saccharified mash.
In the method for producing ginger juice beer, in the step of stewing, the pre-isomerized hops are obtained by extracting hops extract by supercritical carbon dioxide extraction equipment, wherein the extraction pressure is 25MPa, the temperature is 41 ℃, the time is 140min, and CO is used for extracting2The flow rate was 40 kg/h.
In the production method of the ginger juice beer, the ratio of the paste to the water in the hops extract is 1: 2800-.
In the method for producing ginger beer as described above, the yeast in the fermentation step is S-33 yeast.
In the production method of the ginger juice beer, in the cold extraction step, the ginger powder and the medlar powder are sieved by a 50-mesh sieve.
In the method for producing the ginger juice beer, in the blending step, the mass concentration of the ginger powder in the ginger juice beer is 0.8 g/L.
According to the production method of the ginger juice beer, in the blending step, the mass concentration of the medlar powder in the ginger juice beer is 0.5 g/L.
In the method for producing the ginger juice beer, in the blending step, the mass concentration of honey in the ginger juice beer is 10 g/L.
A ginger beer obtained by the production method of the ginger beer.
The invention has the beneficial effects that:
1. the invention provides a ginger juice beer with higher alcoholic strength, which integrates the flavors of malt, hops, ginger, medlar, honey and the like, and the beer can be drunk at a warm temperature and is particularly suitable for being drunk in winter.
2. According to the invention, the traditional way of adding full hops is replaced by adding the pre-isomerized hops in the cooking step, so that the conversion rate of alpha-acid can be greatly improved.
3. According to the invention, the traditional way of adding liquid ginger juice at one time is replaced by a cold extraction adding way of ginger powder and medlar powder, so that the unstable condition of beer colloid is avoided, the precipitation is relatively less, and the integral appearance is not influenced after the filtration.
Of course, it is not necessary for any one product that embodies the invention to achieve all of the above advantages simultaneously.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic flow chart of the production method of ginger beer of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A production method of ginger juice beer comprises the following steps:
crushing: weighing barley malt, wheat malt, red glutinous rice and rice according to the mass ratio of 3:5:2:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:5, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 70 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 44 ℃, preserving heat for a preset time, heating to 61 ℃, preserving heat for a preset time, heating to 73 ℃, preserving heat for a preset time, heating to 78 ℃, and saccharifying to obtain a saccharified mash;
and (3) cooking: filtering the mash to obtain clear wort, boiling the wort, adding pre-isomerized hops to obtain hot wort; the pre-isomerized hops are obtained by extracting hops extract with supercritical carbon dioxide extraction equipment at 41 deg.C under 25MPa for 140min with CO2The flow rate is 40 kg/h; the hop extract has a cream-water ratio of 1:3000 and an alpha-acid content of 50-60%;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding S-33 yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 6 deg.C, and circularly extracting the ginger powder and the fructus Lycii powder sieved with 50 mesh sieve with the liquor;
and blending, namely adding honey into the extracted wine, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of ginger powder in the ginger juice beer is 0.8g/L, the mass concentration of medlar powder is 0.5g/L, the mass concentration of honey is 10g/L, and the alcoholic strength content in the ginger juice beer is 4.5 vol%.
Example 2
A production method of ginger juice beer comprises the following steps:
crushing: weighing barley malt, wheat malt, red glutinous rice and rice according to the mass ratio of 2:6:1:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:6, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 43 ℃, preserving heat for a preset time, heating to 62 ℃, preserving heat for a preset time, heating to 72 ℃, preserving heat for a preset time, heating to 79 ℃, and saccharifying to obtain a saccharified mash;
and (3) cooking: filtering the mash to obtain a clear wort, mixing the mash with the wortBoiling the juice, and adding pre-isomerized hops to obtain hot wort; the pre-isomerized hops are obtained by extracting hops extract with supercritical carbon dioxide extraction equipment at 41 deg.C under 25MPa for 140min with CO2The flow rate is 40 kg/h; the ratio of the extract to the water in the hops extract is 1:2800, and the content of alpha-acid is 50-60%;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding S-33 yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 5 deg.C, and circularly extracting the ginger powder and the fructus Lycii powder sieved with 50 mesh sieve with the liquor;
and blending, namely adding honey into the extracted wine, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of ginger powder in the ginger juice beer is 1.0g/L, the mass concentration of medlar powder is 0.3g/L, the mass concentration of honey is 8g/L, and the alcoholic strength content in the ginger juice beer is 4.6 vol%.
Example 3
A production method of ginger juice beer comprises the following steps:
crushing: weighing barley malt, wheat malt, red glutinous rice and rice according to the mass ratio of 4:4:1:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:5, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 72 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 45 ℃, preserving heat for a preset time, heating to 60 ℃, preserving heat for a preset time, heating to 74 ℃, preserving heat for a preset time, heating to 77 ℃, and saccharifying to obtain a saccharified mash;
and (3) cooking: filtering the mash to obtain clear wort, boiling the wort, adding pre-isomerized hops to obtain hot wort; the pre-isomerized hops extract is extracted by supercritical carbon dioxide extraction equipmentObtained by treating at 41 deg.C under 25MPa for 140min with CO2The flow rate is 40 kg/h; the hop extract has the paste-water ratio of 1:3200 and the alpha-acid content of 50-60 percent;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding S-33 yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 8 deg.C, and circularly extracting the ginger powder and the fructus Lycii powder sieved with 50 mesh sieve with the liquor;
blending: and adding honey into the extracted wine liquid, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of the ginger powder in the ginger juice beer is 0.5g/L, the mass concentration of the medlar powder is 0.7g/L, the mass concentration of the honey is 12g/L, and the alcoholic strength content in the ginger juice beer is 4.4% vol.
Example 4
A production method of ginger juice beer comprises the following steps:
crushing: weighing barley malt, wheat malt, red glutinous rice and rice according to the mass ratio of 2:4:3:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:5, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 70 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 44 ℃, preserving heat for a preset time, heating to 61 ℃, preserving heat for a preset time, heating to 73 ℃, preserving heat for a preset time, heating to 78 ℃, and saccharifying to obtain a saccharified mash;
and (3) cooking: filtering the mash to obtain clear wort, boiling the wort, adding pre-isomerized hops to obtain hot wort; the pre-isomerized hops are obtained by extracting hops extract with supercritical carbon dioxide extraction equipment at 41 deg.C under 25MPa for 140min with CO2The flow rate is 40 kg/h; the ratio of the extract to the water in the hops extract is 1:3000, alpha-The acid content is 50-60%;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding S-33 yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 7 deg.C, and circularly extracting the sieved rhizoma Zingiberis recens powder and fructus Lycii powder with the liquor;
blending: and adding honey into the extracted wine liquid, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of the ginger powder in the ginger juice beer is 0.7g/L, the mass concentration of the medlar powder is 0.6g/L, the mass concentration of the honey is 9g/L, and the alcoholic strength content in the ginger juice beer is 4.3% vol.
The invention provides a ginger juice beer with higher alcoholic strength, which integrates the flavors of malt, hops, ginger, medlar, honey and the like, and the beer can be drunk at a warm temperature and is particularly suitable for being drunk in winter. In the cooking step, the traditional way of adding full hops is replaced by adding pre-isomerized hops, so that the conversion rate of alpha-acid can be greatly improved. The traditional one-time addition of liquid ginger juice is replaced by adopting a cold extraction adding mode of ginger powder and medlar powder, the unstable condition of beer colloid is avoided, the precipitation is relatively less, and the overall appearance is not influenced after the filtration.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (10)
1. The production method of the ginger juice beer is characterized by comprising the following steps:
crushing: weighing barley malt, wheat malt, black sticky rice and rice according to the mass ratio of 2-4:4-6:1-3:1, mixing, and crushing by a crusher to obtain crushed materials;
pasting: mixing the crushed materials with water according to the mass ratio of 1:5-6, wherein the temperature of the water is 52 ℃, adding the mixture into a pasting pot for size mixing, heating to 68-72 ℃ for pasting, and transferring the pasted material to a saccharifying pot after pasting;
saccharification: heating the gelatinized substance in a sectional manner by a saccharifying pot, heating to 43-45 deg.C, keeping the temperature for a predetermined time, heating to 60-62 deg.C, keeping the temperature for a predetermined time, heating to 72-74 deg.C, keeping the temperature for a predetermined time, heating to 77-79 deg.C, and saccharifying to obtain saccharified mash;
and (3) cooking: filtering the mash to obtain clear wort, boiling the wort, adding pre-isomerized hops to obtain hot wort;
and (3) cooling: clarifying the hot wort, and cooling to obtain cold wort;
fermentation: oxygenating the cold wheat juice transferred into the fermentation tank, adding yeast for fermentation until the content of diacetyl is less than or equal to 0.15ppm to obtain wine liquid;
cold extraction: cooling the liquor to 5-8 deg.C, and circularly extracting the sieved rhizoma Zingiberis recens powder and fructus Lycii powder with the liquor;
blending: adding honey into the extracted wine liquid, uniformly mixing, filtering and filling to obtain the ginger juice beer, wherein the mass concentration of the ginger powder in the ginger juice beer is 0.5-1.0g/L, the mass concentration of the medlar powder is 0.3-0.7g/L, and the mass concentration of the honey is 8-12 g/L.
2. The method for producing ginger beer according to claim 1, wherein: in the saccharifying step, a saccharifying pot carries out sectional heating on the gelatinized substance, the temperature is raised to 44 ℃, the heat preservation time is preset, the temperature is raised to 61 ℃, the heat preservation time is preset, the temperature is raised to 73 ℃, the heat preservation time is preset, the temperature is raised to 78 ℃, and saccharifying is carried out to obtain the saccharified mash.
3. The method for producing ginger beer according to claim 1, wherein: in the cooking step, the pre-isomerized hops are extracted from the hop extract by supercritical carbon dioxide extraction equipmentCollecting the obtained extract, wherein the extraction pressure is 25MPa, the temperature is 41 deg.C, the time is 140min, and CO is added2The flow rate was 40 kg/h.
4. The method for producing ginger beer according to claim 3, wherein: the hop extract has the cream-water ratio of 1: 2800-.
5. The method for producing ginger beer according to claim 1, wherein: in the fermentation step, the yeast is S-33 yeast.
6. The method for producing ginger beer according to claim 1, wherein: in the cold extraction step, the ginger powder and the medlar powder are sieved by a 50-mesh sieve.
7. The method for producing ginger beer according to claim 1, wherein: in the blending step, the mass concentration of the ginger powder in the ginger juice beer is 0.8 g/L.
8. The method for producing ginger beer according to claim 1, wherein: in the blending step, the mass concentration of the medlar powder in the ginger beer is 0.5 g/L.
9. The method for producing ginger beer according to claim 1, wherein: in the blending step, the mass concentration of honey in the ginger beer is 10 g/L.
10. A ginger-juice beer obtained by the method for producing a ginger-juice beer according to any one of claims 1 to 9.
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