CN112795445A - Rose beer and preparation method thereof - Google Patents
Rose beer and preparation method thereof Download PDFInfo
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- CN112795445A CN112795445A CN202110235698.5A CN202110235698A CN112795445A CN 112795445 A CN112795445 A CN 112795445A CN 202110235698 A CN202110235698 A CN 202110235698A CN 112795445 A CN112795445 A CN 112795445A
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- 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
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- 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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
The invention discloses rose beer and a preparation method thereof. The stability of the rose powder is improved by improving the rose fermentation powder process, the stability of sensory quality such as color and transparency and the like in the fermentation process is ensured by improving the fermentation process, and the rose fermented rose powder is prepared by preparing the rose fermentation powder, preparing wort, precipitating and separating, preparing rose original wort, fermenting in a tank, bottling, sterilizing and the like. The rose beer prepared by the invention not only can effectively improve the sensory indexes such as color and luster, transparency and the like, but also well retains the active ingredients in the rose. The invention solves the problems of weak stability of rose powder, defects of fermentation process and the like in the fermentation process of the prior rose beer, obviously improves the sensory quality and active ingredients of the rose beer, and has practical application effect.
Description
Technical Field
The invention relates to rose beer and a preparation method thereof, belonging to the field of food processing.
Background
Roses are flowers with high ornamental, medicinal and edible values. The traditional Chinese medicine believes that rose leaves are sweet and slightly bitter, warm in nature and non-toxic and enter the liver and spleen meridians. The food herbal term means that the food has the effects of mainly benefiting spleen and lung, benefiting liver and gallbladder, and is fragrant, sweet and beautiful and refreshing. Modern pharmacological research shows that the rose can activate, promote blood circulation, strengthen the elasticity of vessel walls, reduce the hyperemia of the heart and reduce the incidence rate of heart diseases, and has the effects of resisting virus and bacteria, resisting oxidation, resisting tumors, resisting diabetes, protecting liver and benefiting gallbladder and the like. Meanwhile, the rose is rich in volatile oil, polyphenol, polysaccharide and flavonoid substances, and also contains alkaloid, linoleic acid, sugar, protein, vitamin, amino acid, dietary fiber, trace elements and the like, so that the rose has extremely high nutritional value. Beer, as a common alcoholic beverage, is a product brewed by using wheat malt and barley malt as main raw materials, gelatinizing and saccharifying the main raw materials, adding hops for balancing in the boiling process, and fermenting the main raw materials by yeast. The beer is rich in amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes, and is well liked by consumers. Fermentation is an ancient food processing and preservation process, by means of which products or secondary metabolites are processed by the vital activities of microorganisms in the presence or absence of oxygen. The fermentation technology is widely applied to the field of food processing, such as fruit and vegetable, milk product, alcoholic beverage and the like, and the fermented food can improve nutrition, improve flavor and prolong shelf life. With the increase of the output of roses in China, the intensive processing of the roses is more and more emphasized by people, so that the rose beer prepared by combining the roses and the beer not only can endow the beer with more flavors and tastes, improve the functional characteristics of products, but also can enrich the variety of the beer and provide more choices for consumers.
At present, research and development attempts are also made on rose beer by scientific researchers, but the rose petals are mostly directly utilized for fermentation, the rose beer prepared by the method can effectively endow the flavor of the rose of the beer, but the color and the utilization rate of nutrient components are still to be improved; the rose beer is prepared by using the rose extract, but the problems of poor color, insufficient utilization rate of the rose extract and the like still exist. In the current stage of research, a finished product obtained by directly fermenting the beer by using the rose powder does not exist, and the prepared rose beer product with unique flavor has wide market prospect and social benefit.
In view of the above analysis, a rose beer which can effectively ensure the stability of the color and the transparency of the beer and can improve the dissolution rate of flavor substances is urgently needed in the industry at present.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides the preparation method of the rose beer, which not only can effectively ensure the stability of color and transparency of the rose beer, but also can improve the dissolution rate of flavor substances, endows the beer with unique rose flavor, and ensures that the rose flavor is coordinated with the beer flavor to form good product quality of the rose beer.
In order to achieve the purpose, the invention adopts the following technical scheme:
the first scheme is as follows:
a preparation method of rose beer refers to co-fermented pepper beer and a preparation method thereof (application number: 201910506710.4, patentee: Haohao industry research institute in Hanyuan county), the invention replaces pepper nano powder with rose nano powder to prepare the rose beer, and the result shows that the rose beer prepared by directly adopting the rose nano powder is extremely unstable in properties and mainly reflects the aspects of color and transparency due to the great difference in texture and chemical components of rose and pepper. Therefore, the applicant improves the rose nano-powder on the basis of the first scheme, and proposes the following solutions:
scheme II: solves the problem of unstable property of the rose nano powder
A preparation method of rose beer comprises the following steps:
1. preparing rose fermentation powder:
(1) pulping: mixing fresh rose petals with water, and pulping with a pulping machine to obtain rose pulp;
(2) fermentation: pretreating rose pulp, and fermenting by using lactic acid bacteria to obtain rose fermented pulp;
(3) adding an enzyme: adding glucose oxidase into the rose fermented pulp, and standing for 1-2 h;
(4) and (3) sterilization: instantly sterilizing the rose fermentation slurry at the temperature of 130-;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermentation slurry;
(6) microwave drying: taking out the frozen rose fermentation pulp, and drying by using microwave to obtain rose fermentation powder;
further, the mass ratio of the fresh rose petals to the water in the step (1) is 2:1, and the temperature of the water is 0-5 ℃;
further, the pretreatment method of the rose in the step (2) comprises the following steps: adjusting pH to 4-5 with citric acid, and adjusting sugar degree to 10-12Brix with sucrose;
further, the step (2) of fermenting the lactic acid bacteria comprises the following steps: adding sodium phytate with rose pulp mass fraction of 0.3% and lactobacillus of 0.4-0.6% into the pretreated rose pulp, and fermenting at 15-20 deg.C for 15-18 h;
further, the addition amount of the glucose oxidase in the step (3) is 0.5-0.8% of the mass fraction of the rose pulp;
further, the liquid nitrogen quick-freezing temperature in the step (5) is-30-50 ℃, and the working pressure is 2-3 MPa;
further, the microwave intensity in the step (6) is 2.5-3.2W/g, the single-cycle drying time range is 6.00-7.56min, and the wind speed is 1.50-2.00 m/s.
2. Preparing the wort: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
3. precipitation and separation: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
4. adding rose fermentation powder: adding rose fermentation powder into the original malt juice, and then mixing and stirring at room temperature at the stirring speed of 200-250r/min for 15-30min to obtain the rose original malt juice;
5. and (3) sterilization: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
6. inoculating and fermenting: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
7. bottling and sterilizing: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4).
The rose fermentation powder and the rose beer prepared by the scheme II are evaluated, and the stability of the rose fermentation powder is further enhanced, and the color and the transparency of the rose beer are improved to a certain degree, however, due to the difference of the properties of the pepper and the rose, the process disclosed by 'a co-fermentation beer and a preparation method thereof' is found in the preparation process, and the color and the sense of the rose beer are obviously changed in two links of sterilization treatment and fermentation before inoculation and fermentation, which are not expected by the applicant, so that the applicant improves the processing process again, and determines the following technical scheme:
the third scheme is as follows: improve color and sense of rose beer
A preparation method of rose beer comprises the following steps:
1. preparing rose fermentation powder:
(1) pulping: mixing fresh rose petals with water, and pulping with a pulping machine to obtain rose pulp;
(2) fermentation: pretreating rose pulp, and fermenting by using lactic acid bacteria to obtain rose fermented pulp;
(3) adding an enzyme: adding glucose oxidase into the rose fermented pulp, and standing for 1-2 h;
(4) and (3) sterilization: instantly sterilizing the rose fermentation slurry at the temperature of 130-;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermentation slurry;
(6) microwave drying: taking out the frozen rose fermentation pulp, and drying by using microwave to obtain rose fermentation powder;
further, the mass ratio of the fresh rose petals to the water in the step (1) is 2:1, and the temperature of the water is 0-5 ℃;
further, the pretreatment method of the rose in the step (2) comprises the following steps: adjusting pH to 4-5 with citric acid, and adjusting sugar degree to 10-12Brix with sucrose;
further, the step (2) of fermenting the lactic acid bacteria comprises the following steps: adding sodium phytate with rose pulp mass fraction of 0.3% and lactobacillus of 0.4-0.6% into the pretreated rose pulp, and fermenting at 15-20 deg.C for 15-18 h;
further, the addition amount of the glucose oxidase in the step (3) is 0.5-0.8% of the mass fraction of the rose pulp;
further, the liquid nitrogen quick-freezing temperature in the step (5) is-30-50 ℃, and the working pressure is 2-3 MPa;
further, the microwave intensity in the step (6) is 2.5-3.2W/g, the single-cycle drying time range is 6.00-7.56min, and the wind speed is 1.50-2.00 m/s.
2. Preparing the wort: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
3. precipitation and separation: refer to a co-fermented fructus Zanthoxyli beer and its preparation method (application No. 201910506710.4);
4. preparing rose raw wort: adding rose fermentation powder into the original malt juice, and then mixing and stirring at room temperature at the stirring speed of 200-250r/min for 15-30min to obtain the rose original malt juice;
5. fermenting in a tank
(1) Putting into a tank: cooling the fermenter to 1-2 deg.C, and adding rose malt juice;
(2) fermentation: obtaining rose beer through two stages of pre-fermentation and post-fermentation;
further, the tank filling mode in the step (1) is as follows: adding 1/2 rose raw wheat juice, and using O2Adding cerevisiae Fermentum, and adding the restRose raw wheat juice with simultaneous O-filling210min；
Further, the pre-fermentation in the step (2) is a four-stage fermentation, and the steps are as follows:
first stage fermentation: fermenting at 12-13 deg.C for 8-10h, and discharging residue for the first time;
and secondly, fermentation: after the first stage fermentation is finished, sealing the tank and boosting the pressure when the sugar degree of the fermentation solution is reduced to 7.0 Brix, and continuing fermentation; the fermentation time is 12-13 ℃, and the fermentation time is 10-14 h;
third fermentation: fermenting at 3-4 deg.C for 24-36h, and discharging residue for the second time;
fourthly, fermentation: fermenting at 0-1 deg.C for 24-36h, discharging residue for the third time, and discharging yeast;
further, in the four-stage fermentation in the step (2), the pressure of the second, third and fourth stages of fermentation is 1.4-1.8 Mpa;
further, the post-fermentation process in the step (2) is to keep the fermentation liquor after the pre-fermentation is finished for 6-9 days to finish the fermentation;
further, the pressure of the post-fermentation in the step (2) is 1.1-1.2 Mpa.
6. Bottling and sterilizing: bottling the fermented rose beer, and heating for sterilization to obtain rose beer.
Further, the sterilization parameters are: sterilizing at 65 deg.C for 30 min;
further, the alcohol content of the rose beer obtained after sterilization is 5-10% (v/v).
The rose beer prepared by the method has good effects of color and transparency. Under the condition of ensuring better color and sense, the applicant carries out active ingredients on the rose beer prepared by the scheme I, the scheme II and the scheme III, and finds that the rose beer prepared by the scheme III can better retain active substances.
The invention has the following beneficial effects:
1. according to the invention, the preparation process of the rose powder is improved, so that the stability of the rose powder is improved, and the color and the transparency of the rose beer are improved.
2. The invention solves the problems of color and transparency change in the fermentation process by improving the fermentation process, and improves the sensory properties of the product.
3. The active ingredients in the rose beer are effectively reserved by the improvement of the preparation process and the fermentation process of the rose powder.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The invention is susceptible to numerous insubstantial modifications and adaptations by those skilled in the art in view of the foregoing disclosure.
Example 1
A preparation method of rose beer comprises the following steps:
1. preparing rose fermentation powder:
(1) pulping: mixing fresh rose petals with water at 0 ℃ according to a mass ratio of 2:1, and pulping by using a pulping machine to obtain rose pulp;
(2) fermentation: adjusting pH of the rose pulp to 4 with citric acid, adjusting sugar degree to 10 Brix with sucrose, adding 0.3 wt% sodium phytate and 0.4 wt% lactobacillus into the rose pulp, and fermenting at 15 deg.C for 15 hr.
(3) Adding an enzyme: adding glucose oxidase with the mass fraction of 0.5% of rose fermented pulp into the rose fermented pulp, and standing for 1 h;
(4) and (3) sterilization: instantly sterilizing the rose fermentation slurry at 130 ℃ for 3s to obtain sterilized rose fermentation slurry;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermented pulp, wherein the quick freezing temperature is-30 ℃, and the working pressure is 2 MPa;
(6) microwave drying: taking out the frozen rose fermented pulp, and drying by microwave to obtain rose fermented powder, wherein the microwave intensity is 2.5W/g, the single-cycle drying time range is 6min, and the wind speed is 1.5 m/s.
2. Preparing the wort:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: saccharifying by filtering with 200 mesh filter cloth, and pouring purified tap water at 75 deg.C into spent grains
Washing grains on the surface to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3 kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
3. precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
4. preparing rose raw wort: adding rose fermentation powder into the original malt juice, and then mixing and stirring at room temperature at a stirring speed of 200r/min for 15min to obtain rose original malt juice;
5. fermenting in a tank
(1) Putting into a tank: cooling the fermenter to 1 deg.C, adding rose wort, adding 1/2 rose wort, and adding O2Adding cerevisiae Fermentum, adding the rest rose raw wheat juice, and filling with O210min；
(2) Fermentation:
first stage fermentation: the fermentation temperature is 12 ℃, the fermentation time is 8 hours, and the first slag discharge is carried out after the fermentation is finished;
and secondly, fermentation: after the first stage of fermentation is finished, sealing the tank and boosting the pressure to 1.4 Mpa when the sugar degree of the fermentation solution is reduced to 7.0 Brix, and continuing the fermentation, wherein the fermentation time is 12 ℃ and the fermentation time is 10 hours;
third fermentation: the fermentation temperature is 3 ℃, the fermentation time is 24h, the fermentation pressure is 1.4 MPa, and secondary slag discharge is carried out after the fermentation is finished;
fourthly, fermentation: fermenting at 0 deg.C for 24h under 1.4 MPa for the third time, and discharging yeast;
fifthly, after-fermentation: after the fourth fermentation, the fermentation pressure is adjusted to 1.1MPa, the fermentation temperature is 2 ℃, and the fermentation is maintained for 6 days, so that the fermentation is completed.
6. Bottling and sterilizing: bottling the fermented rose beer, sterilizing at 65 deg.C for 30min, and making into rose beer with alcohol content of 5% (v/v).
Example 2
A preparation method of rose beer comprises the following steps:
1. preparing rose fermentation powder:
(1) pulping: mixing fresh rose petals with water at 3 ℃ according to the mass ratio of 2:1, and pulping by using a pulping machine to obtain rose pulp;
(2) fermentation: adjusting pH of the rose pulp to 4.5 with citric acid, adjusting sugar degree to 11 Brix with sucrose, adding 0.3% sodium phytate and 0.5% lactobacillus into the rose pulp, fermenting at 18 deg.C for 16 hr.
(3) Adding an enzyme: adding glucose oxidase with the mass fraction of 0.7% of rose fermented pulp into the rose fermented pulp, and standing for 1.5 h;
(4) and (3) sterilization: instantly sterilizing the rose fermented pulp at 135 deg.C for 4s to obtain sterilized rose fermented pulp;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermented pulp, wherein the quick freezing temperature is-40 ℃, and the working pressure is 2.5 MPa;
(6) microwave drying: taking out the frozen rose fermented pulp, and drying by microwave to obtain rose fermented powder, wherein the microwave intensity is 3.0W/g, the single-cycle drying time range is 7min, and the wind speed is 1.8 m/s.
2. Preparing the wort:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: saccharifying by filtering with 200 mesh filter cloth, and pouring purified tap water at 75 deg.C into spent grains
Washing grains on the surface to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3 kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
3. precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
4. preparing rose raw wort: adding rose fermentation powder into the original malt juice, and then mixing and stirring at room temperature with the stirring speed of 230r/min and the stirring time of 23min to obtain rose original malt juice;
5. fermenting in a tank
(1) Putting into a tank: cooling the fermenter to 1.5 deg.C, adding rose wort, adding 1/2 rose wort, and adding O2Adding cerevisiae Fermentum, adding the rest rose raw wheat juice, and filling with O210min；
(2) Fermentation:
first stage fermentation: the fermentation temperature is 12.5 ℃, the fermentation time is 9 hours, and the first slag discharge is carried out after the fermentation is finished;
and secondly, fermentation: after the first stage of fermentation is finished, sealing the tank and boosting the pressure to 1.6Mpa when the sugar degree of the fermentation solution is reduced to 7.0 Brix, and continuing the fermentation, wherein the fermentation time is 12.5 ℃ and the fermentation time is 12 hours;
third fermentation: the fermentation temperature is 3 ℃, the fermentation time is 30h, the fermentation pressure is 1.6MPa, and secondary slag discharge is carried out after the fermentation is finished;
fourthly, fermentation: fermenting at 0.5 deg.C for 30h under 1.6MPa for the third time, and discharging yeast;
fifthly, after-fermentation: after the fourth fermentation, the fermentation pressure is adjusted to 1.2MPa, the fermentation temperature is 2.5 ℃, and the fermentation is maintained for 7 days, so that the fermentation is completed.
6. Bottling and sterilizing: bottling the fermented rose beer, sterilizing at 65 deg.C for 30min, and getting rose beer with alcohol content of 8% (v/v).
Example 3
A preparation method of rose beer comprises the following steps:
1. preparing rose fermentation powder:
(1) pulping: mixing fresh rose petals with water at 5 ℃ according to the mass ratio of 2:1, and pulping by using a pulping machine to obtain rose pulp;
(2) fermentation: adjusting pH of the rose pulp to 5 with citric acid, adjusting sugar degree to 12Brix with sucrose, adding 0.3 wt% sodium phytate and 0.6 wt% lactobacillus into the rose pulp, and fermenting at 20 deg.C for 18 hr.
(3) Adding an enzyme: adding glucose oxidase with the mass fraction of 0.8% of rose fermented pulp into the rose fermented pulp, and standing for 2 h;
(4) and (3) sterilization: instantly sterilizing the rose fermentation slurry at 140 ℃ for 5s to obtain sterilized rose fermentation slurry;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermented pulp, wherein the quick freezing temperature is-50 ℃, and the working pressure is 3 MPa;
(6) microwave drying: taking out the frozen rose fermented pulp, and drying by microwave to obtain rose fermented powder, wherein the microwave intensity is 3.2W/g, the single-cycle drying time range is 7.5min, and the wind speed is 2 m/s.
2. Preparing the wort:
(1) pretreatment of malt: selecting barley malt with good quality and maturity, cleaning and removing impurities, and completely crushing barley malt endosperm part for later use;
(2) activating dry yeast: pouring Angel active dry yeast into 9 times of sugar water with concentration of 3%, stirring for dissolving, activating at constant temperature of 27 deg.C for 30min, stirring once every 10min, and cooling to 15 deg.C for use;
(3) saccharification: mixing barley malt and water at a ratio of 1:4, heating the water in a constant temperature water bath from 42 ℃ to 55 ℃ for 55min, then heating to 62 ℃ for 55min, and finally maintaining at 76 ℃ for 35min, continuously stirring in the saccharification process, and stopping saccharification until the mixture is not blue when detected by iodine solution;
(4) filtering and separating: saccharifying by filtering with 200 mesh filter cloth, and pouring purified tap water at 75 deg.C into spent grains
Washing grains on the surface to obtain saccharified wort;
(5) preparing the wort: boiling 150kg of saccharified wort at 100 deg.C for 70min, adding 0.3 kg of hops twice during boiling, wherein the first hop adding time is 10min after boiling, the second hop adding time is 5min before boiling, measuring wort concentration after hop adding, and boiling to 11 deg.P to obtain wort for use;
3. precipitation and separation: standing the wort at normal temperature for 15min, centrifuging at 4000 r/min for 5min to remove hops and precipitate to obtain original wort;
4. preparing rose raw wort: adding rose fermentation powder into the original malt juice, and then mixing and stirring at room temperature with the stirring speed of 250r/min and the stirring time of 30min to obtain rose original malt juice;
5. fermenting in a tank
(1) Putting into a tank: cooling the fermenter to 2 deg.C, adding rose wort, adding 1/2 rose wort, and adding O2Adding cerevisiae Fermentum, adding the rest rose raw wheat juice, and filling with O210min；
(2) Fermentation:
first stage fermentation: the fermentation temperature is 13 ℃, the fermentation time is 10 hours, and the first slag discharge is carried out after the fermentation is finished;
and secondly, fermentation: after the first stage of fermentation is finished, sealing the tank and boosting the pressure to 1.8Mpa when the sugar degree of the fermentation solution is reduced to 7.0 Brix, and continuing the fermentation, wherein the fermentation time is 13 ℃ and the fermentation time is 14 h;
third fermentation: the fermentation temperature is 4 ℃, the fermentation time is 36h, the fermentation pressure is 1.8MPa, and secondary slag discharge is carried out after the fermentation is finished;
fourthly, fermentation: fermenting at 1 deg.C for 36h under 1.8MPa for the third time, and discharging yeast;
fifthly, after-fermentation: after the fourth fermentation, the fermentation pressure is adjusted to 1.1MPa, the fermentation temperature is adjusted to 3 ℃, and the fermentation is maintained for 9 days, so that the fermentation is completed.
6. Bottling and sterilizing: bottling the fermented rose beer, sterilizing at 65 deg.C for 30min, and getting rose beer with alcohol content of 10% (v/v).
Comparative example 1
A method for preparing flos Rosae Rugosae beer refers to a co-fermented fructus Zanthoxyli beer and its preparation method (application number: 201910506710.4), and is prepared by replacing fructus Zanthoxyli nanometer powder with flos Rosae Rugosae nanometer powder.
Comparative example 2
Compared with example 1, comparative example 2 does not adopt rose fermentation powder, and directly adopts rose nanometer powder.
Comparative example 3
Compared with the example 1, the comparative example 2 does not adopt the fermentation mode of the example 1, and adopts the fermentation mode of the co-fermented pepper beer and the preparation method (application number: 201910506710.4).
Test example 1
And (3) index testing: the sensory evaluation and the flavor substance content can evaluate the color, the transparency and the change of the flavor substances of the rose beer, thereby evaluating whether the quality of the rose beer is good or not. The color and the sense of the rose beer can be visually evaluated through sensory evaluation, the transparency of the rose beer can be evaluated through colorimetric test, and the flavor dissolution rate of the rose beer can be analyzed through the content of flavor substances.
First, sensory evaluation of rose beer
The finished rose beer products of the above examples and comparative examples were tasted and evaluated by 12 professionals who had experience in evaluation, and then given scores. Referring to the sensory evaluation standard of the rose beer in the table 1, the rose beer is scored according to the scoring items such as color, foam, aroma, taste, clarity and the like, and the average value is taken, and the fullness is 100 points. The rose beer sensory evaluation results are shown in Table 1 and Table 2.
TABLE 1 Rose beer sensory evaluation Table
TABLE 2 sensory evaluation results
As can be seen from the data results of table 1 and table 2: (1) the color, taste and clarity are the main indexes for evaluating the quality of the rose beer product. It can be seen that the rose beer obtained in examples 1-3 was much higher in color, taste and clarity than in comparative examples 1-3, indicating that the rose beer prepared by the method of the present invention had good organoleptic properties and was recognized by people. (2) Comparing the comparative example 1 with the example 1, the comparative example 2 and the comparative example 3, the comparative example 1 is far lower than the examples and other comparative examples in terms of color, taste and clarity, and the technical effect of the application on the improvement of the technical problems is proved. (3) By comparing example 1 with comparative example 2, it can be found that the improvement of the fermentation process can improve the color and clarity of the rose beer, but the property of the rose powder determines that the improvement can not achieve the best effect; through the example 1 and the comparative example 3, the improvement of the rose powder can also improve the color and the clarity of the rose beer, but the change alone still cannot achieve the best effect, only the improvement of the rose powder and the fermentation process simultaneously can achieve the best color and the clarity, and the advantage of strong quality improvement is presented.
Second, analysis of active ingredients
1. Determination of Total phenol content
Drawing a standard curve: dissolving 0.05g of catechol in 10mL of ethanol solution, fixing the volume to 100mL by using distilled water, transferring 0, 1.0, 2.0, 3.0, 4.0 and 5.0 mL of distilled water to fix the volume to 10mL, transferring 0.25mL of standard solution with different concentrations into a 25mL volumetric flask, adding 15mL of distilled water to mix, adding 0.5mL of Fulin phenol, fully mixing, adding 3.75mL of 20% sodium carbonate solution, fixing the volume by using distilled water after mixing. After the standard solution was allowed to stand at 20 ℃ for 2 hours, the absorbance was measured at a wavelength of 765nm using a 1cm cuvette and a bottle No. 1 as a blank. And (4) taking the absorbance as a vertical coordinate and the total phenol concentration as a horizontal coordinate, drawing a standard curve and making a regression equation.
The regression equation obtained by this method is: y =0.009x +0.008, R2=0.999
When the total phenol content of the sample is measured, 0.25ml of extract is taken and the absorbance value of the extract is measured by a Folin-Ciocalteus method.
2. Measurement of flavone
Drawing a standard curve: weighing 0.1000g rutin standard substance dried at 120 deg.C at room temperature to constant weight, dissolving with 50% ethanol, diluting to 100ml, and collecting 10ml standard solutionDiluting rutin standard solution with constant volume of 0.1g/L in 100ml volumetric flask, and using as stock solution for standby. Accurately weighing rutin standard solution 0.00, 0.25, 0.50, 1.00, 2.00, 3.00, 4.00, 5.00ml and 10ml respectively, diluting with 50% ethanol to 5.00ml, adding 5% N respectivelyaNO20.3ml of test solution is shaken up and kept stand for 6 min. Then 5% Al (NO)3)3Shaking 0.3ml of the test solution, standing for 6min, adding 4% NaOH 4ml, adding 50% ethanol water solution to constant volume to scale, shaking, and standing for 12 min. And testing at 510nm, taking the absorbance value as a vertical coordinate, taking the concentration of the total rutin in the developing solution as a horizontal coordinate, drawing a standard curve and making a regression equation.
The regression equation obtained by this method is: y =0.014x +0.003, R2=0.999
And (3) measuring the flavone content of the sample: taking 1ml of sample extract, referring to the determination method of rutin standard curve, taking blank reference of reagent, determining absorbance at 510nm wavelength, and calculating flavone content of the determined sample according to the standard curve.
3. Determination of anthocyanins
Accurately sucking 5ml of each sample into a 25ml colorimetric tube, and respectively using 0.2mol/L KCl buffer (pH = 1.0) and 1mol/LCH3COONa buffer (pH = 4.5) was diluted to 10ml, shaken, equilibrated at room temperature for 1h, and absorbance at wavelengths of 510nm and 700nm was measured, respectively. And (4) carrying out balance measurement for three times, and calculating the light absorption value A of the diluent to be measured and the anthocyanin content of the sample according to the following formula.
Calculating the formula:
wherein A = (A)510-A700）pH1-（A510-A700）pH4.5(ii) a C is the content (mg/g) of anthocyanin in the rose beer; MW is 449.2 g/mol; f is the dilution multiple; v is the dilution volume (mL); ɛ is 26900, m is sample mass (g)
Determination of anthocyanin content of a sample: and (3) measuring the anthocyanin content of the sample by a pH differential method.
4. Test results
TABLE 3 test results
As can be seen from the test results, (1) the total phenol content, the flavone content and the anthocyanin content measured in examples 1-3 are obviously higher than those of the comparative example in the aspect of the retention of the active ingredients, which shows that the rose beer prepared by the method has very obvious advantages in the retention of the active ingredients of the rose. (2) It can be found by analyzing comparative examples 1 to 3 that the improvement of rose pollen alone and the improvement of fermentation method alone have a certain effect on the retention of active ingredients, but the improvement of rose pollen and fermentation method can not fully and effectively retain the active ingredients of rose.
In conclusion, the rose beer is prepared by the ways of preparing the rose fermentation powder, improving the fermentation process and the like, the color and the transparency of the prepared rose beer can be effectively improved, the better sensory quality is achieved, and the active ingredients of the rose beer can be better reserved.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of rose beer comprises six steps of preparing rose fermentation powder, preparing wort, precipitating and separating, preparing rose original wort, fermenting in a tank, bottling and sterilizing, and is characterized in that: the preparation method of the rose fermentation nano powder comprises the following steps:
(1) pulping: mixing fresh rose petals and water according to the mass ratio of 2:1, and pulping by using a pulping machine to obtain rose pulp;
(2) fermentation: pretreating rose pulp, and fermenting by using lactic acid bacteria to obtain rose fermented pulp;
(3) adding an enzyme: adding glucose oxidase into the rose fermented pulp, and standing for 1-2 h;
(4) sterilizing; instantly sterilizing the rose fermentation slurry at the temperature of 130-;
(5) liquid nitrogen quick freezing: carrying out liquid nitrogen quick freezing on the sterilized rose fermentation slurry;
(6) microwave drying: taking out the frozen rose fermentation slurry, and drying by using microwave to obtain rose fermentation powder.
2. The method of claim 1, wherein the pretreatment of the rose pulp in step (2) comprises: adjusting pH of the rose pulp to 4-5 with citric acid, and adjusting sugar degree to 10-12Brix with sucrose.
3. The method according to claim 1, wherein the lactic acid bacteria fermentation in step (2) is: adding sodium phytate with rose pulp mass fraction of 0.3% and lactobacillus of 0.4% -0.6% for fermentation at 15-20 deg.C for 15-18 h.
4. The method according to claim 1, wherein the microwave drying intensity in step (6) is 2.5-3.2W/g, the single-cycle drying time is 6-8min, and the wind speed is 1.5-2 m/s.
5. The method of claim 1, wherein the tank-in fermentation comprises the steps of:
(1) putting into a tank: cooling the fermentation tank to 1-2 deg.C, and adding rose raw wheat juice;
(2) fermentation: obtaining the rose beer through two stages of pre-fermentation and post-fermentation.
6. The method according to claim 5, wherein the reaction mixture is heated to a temperature in the reaction mixtureThe tank filling mode is as follows: adding 1/2 rose raw wheat juice, and using O2Adding cerevisiae Fermentum, adding the rest rose raw wheat juice, and filling with O210min。
7. The method of claim 5, wherein the pre-fermentation is a four-stage fermentation comprising the steps of:
(1) the first stage of fermentation: fermenting at 12-13 deg.C for 8-10h, and discharging residue for the first time;
(2) and (3) secondary fermentation: after the first stage fermentation is finished, sealing the tank and boosting the pressure when the sugar degree of the fermentation solution is reduced to 7.0 Brix, and continuing fermentation; the fermentation time is 12-13 ℃, and the fermentation time is 10-14 h;
(3) and (3) fermenting for the third time: fermenting at 3-4 deg.C for 24-36h, and discharging residue for the second time;
(4) and (3) fourth fermentation: fermenting at 0-1 deg.C for 24-36h, discharging residue for the third time, and discharging yeast.
8. The method according to claim 7, wherein the fermentation pressure in the steps (2), (3) and (4) is 1.4 to 1.8 MPa.
9. The method according to claim 5, wherein the post-fermentation temperature is 2-3 ℃, the fermentation time is 6-9 days, and the fermentation pressure is 1.1-1.2 MPa.
10. A rose beer produced by any of the methods of manufacture described in claims 1-9 wherein the beer has an alcoholic strength of 5% to 10% (v/v).
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