CN113563995A

CN113563995A - Preparation method of aronia melanocarpa beer

Info

Publication number: CN113563995A
Application number: CN202111030777.9A
Authority: CN
Inventors: 田秀才
Original assignee: Harbin Puma Beer Co ltd
Current assignee: Harbin Puma Beer Co ltd
Priority date: 2021-09-03
Filing date: 2021-09-03
Publication date: 2021-10-29

Abstract

The invention discloses a preparation method of sorbus melanocarpa beer, which comprises the following components: barley canada malt, black chokeberry, wheat malt, rice, cassett scented flower and water. The invention adopts Canadian barley malt and black chokeberry as main raw materials, simultaneously adds wheat malt, rice and Kasika fragrant flower, applies brewing technology, namely, in the process of making beer, firstly mixing Canadian barley malt, wheat malt and water in a saccharifying pot, saccharifying at high temperature, then removing malt hulls through a wort filter press, pumping wort into the boiling pot; adding Kaskite fragrant flower in a boiling pot twice, boiling for 10-15 min after adding hops, adding Sorbus commixta concentrated juice 10 min before boiling, adopting unique double-strain yeast, and fermenting at low temperature for 22 days. The sorbus nigromaculata of the invention has unique taste and 2 fragrance characteristics of fruit fragrance and wheat fragrance.

Description

Preparation method of aronia melanocarpa beer

Technical Field

The invention relates to the technical field of beer preparation, in particular to a preparation method of sorbus melanocarpa beer.

Background

For a long time, beer manufacturers basically continue to use the traditional production process, the produced beer has basically the same taste and single taste, young people do not like drinking the beer, and the occurrence of the Sorbus nigra beer meets the demand of young consumers on fruit-flavored beer.

Disclosure of Invention

In view of the above, the invention provides a preparation method of sorbus nigromaculata beer with various tastes.

In order to achieve the purpose, the invention provides the following technical scheme, which consists of the following components: barley canada malt, black chokeberry, wheat malt, rice, cassett scented flower and water.

Preferably, the preparation method of the sorbus nigricans beer mainly comprises the following steps:

(1) selecting raw materials with corresponding weight;

(2) mixing Canadian barley malt, wheat malt and water in a saccharifying pot, and saccharifying at high temperature to obtain product A;

(3) removing the hull of the malt from the mixture A through a wort filter press to obtain wort;

(4) pumping the malt juice into a boiling pot for cooking, adding the kasugate fragrant flowers at two sides in the cooking process, then adding the hop and the aronia melanocarpa concentrated juice, and boiling for 10-15 minutes to obtain a product B;

(5) adding double-strain yeast into the product B, and fermenting at low temperature for 22 days to obtain the product.

Preferably, in the preparation method of the sorbus nigricans beer, the sorbus nigricans accounts for 10-15% of the total weight of the beer raw materials.

Preferably, in the above method for preparing a Sorbus commixta beer, the Sorbus commixta concentrated juice of step (4) is added 10 minutes before the boiling is completed.

According to the technical scheme, compared with the prior art, the Canadian barley malt and the black chokeberry are used as main raw materials, the wheat malt, the rice and the Kaskrit fragrant flower are added at the same time, the brewing process is applied, namely, the barley malt and the wheat malt are crushed by a hammer type machine in the process of manufacturing beer, are added into a size mixing tank through malt conveying equipment to be mixed with process water, and are added into a saccharifying pot through a pump to be subjected to protein decomposition and saccharification; crushing rice by hammer type, adding the rice into a gelatinizing pot through a conveying device, mixing with process water to decompose and gelatinize macromolecular starch, pouring rice mash which is gelatinized into a saccharifying pot to carry out continuous saccharification, after the saccharification is finished, putting the rice mash into a filter press to carry out solid-liquid separation, putting separated wheat juice into a boiling pot to boil, stopping heating after the boiling is finished, adding 5-10% of aronia melanocarpa concentrated solution, pumping the mixed wheat juice into a rotary precipitation tank to carry out solid-liquid separation, cooling and oxygenating the hot wheat juice through a plate heat exchanger to ferment, adopting unique double strains to ferment for not less than 22 days, taking mature beer as base wine, adding the aronia melanocarpa concentrated solution according to the proportion (5-7%), uniformly mixing with carbon dioxide gas, cooling, filtering and filling to obtain a finished product.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

The invention consists of the following components: barley canada malt, black chokeberry, wheat malt, rice, cassett scented flower and water.

In order to further optimize the technical scheme, the method mainly comprises the following steps:

(1) selecting raw materials with corresponding weight;

In order to further optimize the technical scheme, the sorbus nigromaculata accounts for 10 to 15 percent of the total amount of the beer raw materials.

In order to further optimize the technical scheme, the sorbus nigra concentrated juice in the step (4) is added 10 minutes before the boiling is finished.

The sorbus melanocarpa beer is prepared by the imported concentrated sorbus melanocarpa juice and the beer, has unique taste, has the hop fragrance and the refreshing characteristic of the beer, has the sorbus melanocarpa aroma, meets the requirements of young consumers, and has wide market prospect.

The first embodiment is as follows:

the sorbus nigromaculata beer of the embodiment is beer prepared from the following raw materials in percentage by weight: 78-82 parts of barley malt, 4-6 parts of hops, 9-11 parts of aronia melanocarpa and 4-6 parts of auxiliary materials, wherein the hops are mixed hops of fragrant flowers and bitter flowers, and the ratio of the fragrant flowers to the bitter flowers is 1: 1; the adjuvants include white sand pond, citric acid, rice, and wheat malt. The method of the invention is characterized in that the sorbus nigromaculata is used as a raw material for preparing the beer, wherein the sorbus nigromaculata accounts for 10 percent of the total weight of the beer raw material.

The preparation method specifically adopts a blending process:

1. cleaning and squeezing Sorbus commixta, extracting Sorbus commixta juice, and adding appropriate amount of sugar and citric acid to adjust pH;

2. preparing fresh beer by using barley malt, wheat malt, fragrant flower and bitter flower as main raw materials and adopting a conventional beer preparation method;

3. filtering and cooling the prepared Sorbus commixta juice to the temperature of fresh beer, pumping into a beer can for blending, and then injecting carbon dioxide;

4. finally, pasteurizing at 65 deg.C for 30 min to obtain Sorbus commixta beer with poor taste.

The second embodiment is as follows:

the difference between the embodiment and the specific embodiment is that the sorbus nigromaculata beer is made of the following raw materials by weight percentage: 80 parts of barley malt, 3 parts of fragrant flower, 1 part of bitter flower, 10 parts of aronia melanocarpa and 6 parts of auxiliary materials, wherein the auxiliary materials comprise white sugar, citric acid, rice and wheat malt. The preparation method is the same as that of the embodiment 1.

The third concrete embodiment:

the difference between this embodiment and the first and second embodiments is that the preparation method adopts a brewing process, and the process steps are as follows:

1. adding water into barley malt, mixing in a saccharifying pot, heating and saccharifying barley malt and water in the saccharifying pot, then sending wort to a filter tank for filtering, and pumping the wort into a boiling pot for boiling treatment;

2. adding hops which are fragrant flowers and bitter flowers into a boiling pot for three times according to the proportion of 3:1, wherein 35% -45% of the total amount of the hops are added during the initial boiling, 35% -45% of the total amount of the hops are added during the boiling for 40 minutes, and 15% -25% of the total amount of the hops are added during the first 10 minutes before the boiling;

3. the brewage of the aronia melanocarpa beer is produced, the aronia melanocarpa concentrated juice is added 10 minutes before the end of boiling, and a proper amount of white sugar is added;

4. performing main fermentation at 12 deg.C for 20 days;

5. adding white sugar and antiseptic into the prepared Sorbus commixta beer, mixing and blending;

6. and finally, carrying out pasteurization treatment at 65 ℃ for 30 minutes, and filling beer after the treatment.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The preparation method of the sorbus melanocarpa beer is characterized by comprising the following components: barley canada malt, black chokeberry, wheat malt, rice, cassett scented flower and water.

2. The method for preparing Sorbus commixta beer according to claim 1, comprising the following steps:

(1) selecting raw materials with corresponding weight;

3. The method for preparing a Sorbus commixta beer according to claim 2, wherein the Sorbus commixta accounts for 10% -15% of the total weight of the raw materials of the beer.

4. The method for preparing Sorbus commixta beer according to claim 1, wherein the Sorbus commixta concentrated juice of step (4) is added 10 minutes before the boiling is completed.