CN113604303A - Preparation method of desert cistanche refined beer - Google Patents
Preparation method of desert cistanche refined beer Download PDFInfo
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- CN113604303A CN113604303A CN202111017753.XA CN202111017753A CN113604303A CN 113604303 A CN113604303 A CN 113604303A CN 202111017753 A CN202111017753 A CN 202111017753A CN 113604303 A CN113604303 A CN 113604303A
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- cistanche
- malt
- dendrobium officinale
- fermentation tank
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- 235000013405 beer Nutrition 0.000 title claims abstract description 62
- 241000005787 Cistanche Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title abstract description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 54
- 241001076416 Dendrobium tosaense Species 0.000 claims abstract description 37
- 241000196324 Embryophyta Species 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 9
- 241000336291 Cistanche deserticola Species 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 52
- 238000000855 fermentation Methods 0.000 claims description 43
- 230000004151 fermentation Effects 0.000 claims description 43
- 238000010992 reflux Methods 0.000 claims description 36
- 239000000843 powder Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000008367 deionised water Substances 0.000 claims description 16
- 229910021641 deionized water Inorganic materials 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 238000002386 leaching Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 5
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 230000007613 environmental effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 230000036737 immune function Effects 0.000 abstract description 8
- 238000005728 strengthening Methods 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- 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
-
- 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
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
-
- 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
- C12C7/00—Preparation of wort
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
-
- 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
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Abstract
The invention provides a preparation method of desert cistanche brewed beer, and relates to the technical field of beer brewing. The desert cistanche finely-brewed beer comprises the following raw materials in percentage by weight: 50-65% of Australian malt, 25-35% of Canadian malt, 5-10% of wheat malt, 5-10% of Czechz hop, 5-10% of Erer beer yeast, 5-10% of cistanche deserticola and 5-10% of Dendrobium officinale. By adding the cistanche and the dendrobium officinale into the raw materials, the cistanche has the effects of tonifying kidney and strengthening yang, replenishing vital essence and blood, strengthening essence and marrow, and tonifying yin and yang; the dendrobium officinale has the effects of regulating the immune function, resisting oxidation, tumors, blood sugar and bacteria, can supplement yin and yang and regulate the immune function when being matched with two plants with the same source of medical food, is dissolved into the brewing of the refined beer as one of the raw materials of the refined beer, enables people to enjoy the benefit of health preservation while enjoying the beer, achieves the aim of enjoying the beer in one cup, and is worthy of great popularization.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a preparation method of desert cistanche finely-brewed beer.
Background
Beer is an alcoholic beverage which is brewed by taking wheat malt and barley malt as main raw materials, adding hops, gelatinizing and saccharifying in a liquid state, and fermenting in a liquid state, has low alcohol content, contains carbon dioxide, a plurality of amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes, wherein the low molecular sugar and the amino acids are easy to digest and absorb, and generate a large amount of heat energy in vivo, so the beer is called liquid bread by people, is the oldest alcoholic beverage of human, and is the beverage with the highest world consumption after water and tea.
At present, malt is generally used as a main raw material for brewing beer, and the beer does not have the health preserving effect after long-term drinking.
Disclosure of Invention
(1) Solves the technical problem
Aiming at the defects of the prior art, the invention provides a preparation method of desert cistanche brewed beer, and solves the problem that the prior beer has no health preserving effect after being drunk for a long time.
(2) Technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the desert cistanche refined beer comprises the following raw materials in percentage by weight: 50-65% of Australian malt, 25-35% of Canadian malt, 5-10% of wheat malt, 5-10% of Czechz hop, 5-10% of Erer beer yeast, 5-10% of cistanche deserticola and 5-10% of Dendrobium officinale.
Preferably, the preparation method of the desert cistanche brewage comprises the following steps:
s1, extracting cistanche and dendrobium officinale
A. Respectively putting the cistanche and the dendrobium officinale into a grinder for grinding, and respectively filtering the cistanche powder and the dendrobium officinale powder by using a 40-50-mesh screen after grinding; B. respectively adding filtered cistanche powder and dendrobium officinale powder into a reflux heating device, respectively adding deionized water into the reflux heating device, heating the reflux heating device to 80-90 ℃, vacuumizing the reflux heating device to a micro-vacuum state of-0.03 to-0.05 MPa, continuously refluxing and leaching for 2-2.5 hours, and extruding an extracting solution; C. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with the weight being eight times that of the plant residues into the reflux heating device, continuously leaching for 1.5-2 hours according to the method, and pressing out the extracting solution; D. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with six times of the weight of the plant residues into the reflux heating device, continuously leaching for 1-1.5 h according to the method, and pressing out the extracting solution; E. mixing the three extracted extracting solutions, putting the mixture into a vacuum concentration tank, concentrating the mixture at the temperature of 30-40 ℃ until the volume of the mixture is 0.6-0.8 time of the volume of the mixture, and taking out the cistanche extracting solution and the dendrobium officinale extracting solution for later use;
s2. beer brewing
A. Placing the Australian malt, Canadian malt and wheat malt into a crusher, stirring and crushing the Australian malt, Canadian malt and wheat malt in the crusher at the rotating speed of 500-800 r/min, then placing the crushed Australian malt, Canadian malt and wheat malt into a stirring tank, adding warm water at the temperature of 30-40 ℃ into the stirring tank, heating the stirring tank, and filtering liquid in the stirring tank by using a 20-40-mesh screen after the liquid is heated to the temperature of 90-95 ℃ to obtain clarified wort; B. putting the wort into a fermentation tank, heating the fermentation tank to boiling, adding Czechz hops into the fermentation tank, continuously boiling for 30-60 min, stopping heating, standing for 6-12 h until cooling, then adding ale beer yeast, cistanche extracting solution and dendrobium officinale extracting solution into the fermentation tank, stirring the fermentation tank at a rotating speed of 50-100 r/min, and continuously fermenting at a low temperature for 4-7 days; C. after fermentation, taking out the tender beer in the fermentation tank, pouring the tender beer into a centrifuge, centrifuging at the rotating speed of 7000-8000 r/min, centrifuging for 3-5 min, and taking out supernatant liquor;
s3, filling the finished product
And filling the taken supernatant into a beer bottle, sealing, storing at a low temperature and storing.
Preferably, the volume ratio of the cistanche powder, the dendrobium officinale powder and the deionized water in the step S1 is 1: 6.
Preferably, the environmental temperature of the fermentation tank in the beer brewing in the step S2 is 7.6-7.8 ℃, and the internal temperature of the fermentation tank is 9-9.6 ℃.
Preferably, in the step S2, the sugar degree of the wort appearance in the fermentation tank is reduced to 4.0 degrees P, the fermentation degree is more than 64 percent, and the heating is stopped after the diacetyl is reduced to 0.07-0.08 mg/L.
Preferably, the sugar degree of the inside of the fermentation tank in the step S2 reaches 4.2P, the tank is sealed, and the pressure is naturally increased to 0.09Mpa, and then the pressure is kept constant until the wine is filtered.
(3) Advantageous effects
The invention provides a preparation method of desert cistanche brewed beer. The method has the following beneficial effects:
the raw materials of the invention are added with the cistanche and the dendrobium officinale, and the cistanche has the effects of tonifying kidney and strengthening yang, replenishing vital essence and blood, strengthening essence and marrow, and tonifying yin and yang; the dendrobium officinale has the effects of regulating the immune function, resisting oxidation, tumors, blood sugar and bacteria, can supplement yin and yang and regulate the immune function when being matched with two plants with the same source of medical food, is dissolved into the brewing of the refined beer as one of the raw materials of the refined beer, enables people to enjoy the benefit of health preservation while enjoying the beer, achieves the aim of enjoying the beer in one cup, and is worthy of great popularization.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The first embodiment is as follows:
the embodiment of the invention provides desert cistanche refined beer, which comprises the following raw materials in percentage by weight: 65% of Australian malt, 35% of Canadian malt, 10% of wheat malt, 10% of Czechz hop, 10% of Erer beer yeast, 10% of cistanche and 10% of dendrobium officinale.
The preparation method of the desert cistanche brewage comprises the following steps:
s1, extracting cistanche and dendrobium officinale
A. Respectively putting the cistanche and the dendrobium officinale into a grinder to be ground, and respectively filtering the cistanche powder and the dendrobium officinale powder by using a 50-mesh screen after grinding; B. respectively adding filtered cistanche powder and dendrobium officinale powder into a reflux heating device, respectively adding deionized water into the reflux heating device, heating the reflux heating device to 90 ℃, vacuumizing the reflux heating device to a micro-vacuum state of-0.05 MPa, continuously refluxing and leaching for 2.5h, and extruding an extracting solution; C. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with the weight eight times that of the plant residues into the reflux heating device, continuously leaching for 2 hours according to the method, and pressing out the extracting solution; D. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with six times of the weight of the plant residues into the reflux heating device, continuously leaching for 1.5h according to the method, and pressing out the extracting solution; E. mixing the three extractive solutions, placing into a vacuum concentration tank, concentrating at 40 deg.C to 0.8 times of the liquid volume, and taking out Cistanchis herba extractive solution and herba Dendrobii extractive solution;
s2. beer brewing
A. Placing the Australian malt, Canadian malt and wheat malt into a crusher, stirring and crushing the Australian malt, Canadian malt and wheat malt in the crusher at the rotating speed of 800r/min, then placing the crushed Australian malt, Canadian malt and wheat malt into a stirring tank, adding warm water at 40 ℃ into the stirring tank, heating the stirring tank, and filtering the liquid in the stirring tank by using a 40-mesh screen after the liquid is heated to 95 ℃ to obtain clarified wort; B. putting the wort into a fermentation tank, heating the fermentation tank to boiling, adding Czechz hops into the fermentation tank, continuously boiling for 60min, stopping heating, standing for 12h until cooling, adding Erer beer yeast, herba cistanches extracting solution and herba Dendrobii extracting solution into the fermentation tank, stirring at a rotation speed of 100r/min, and continuously fermenting at low temperature for 7 days; C. after fermentation, taking out the tender beer in the fermentation tank, pouring the tender beer into a centrifuge, centrifuging at the rotating speed of 8000r/min, centrifuging for 5min, and taking out supernatant liquor;
s3, filling the finished product
And filling the taken supernatant into a beer bottle, sealing, storing at a low temperature and storing.
And in the step S1, the volume ratio of the cistanche powder, the dendrobium officinale powder and the deionized water is 1: 6.
S2 the ambient temperature of the fermenter during beer brewing was 7.8 ℃ and the internal temperature of the fermenter was 9.6 ℃.
S2, in the beer brewing process, the apparent sugar degree of wort in the fermentation tank is reduced to 4.0 degrees P, the fermentation degree reaches over 64 percent, and the heating is stopped after the diacetyl is reduced to 0.08 mg/L.
And S2, sealing the fermentation tank with the sugar degree of 4.2P inside, and naturally increasing the pressure to 0.09Mpa under constant pressure until the wine is filtered.
In conclusion, the cistanche and the dendrobium officinale are added into the raw materials, so that the cistanche has the effects of tonifying kidney and strengthening yang, replenishing vital essence and blood, strengthening essence and marrow, and tonifying yin and yang; the dendrobium officinale has the effects of regulating the immunologic function, resisting oxidation, tumors, reducing blood sugar and resisting bacteria, can supplement yin and yang and regulate the immunologic function when being matched with two plants which are homologous to each other, is dissolved into the brewing of the refined beer as one of raw materials of the refined beer, enables people to enjoy the health-preserving benefit while enjoying the beer, and achieves the purpose of enjoying the beer in one cup.
Example two:
the embodiment of the invention provides desert cistanche refined beer, which comprises the following raw materials in percentage by weight: 50% of Australian malt, 25% of Canadian malt, 5% of wheat malt, 5% of Czechz hop, 5% of Erer beer yeast, 5% of cistanche and 5% of dendrobium officinale.
The preparation method of the desert cistanche brewage comprises the following steps:
s1, extracting cistanche and dendrobium officinale
A. Respectively putting the cistanche and the dendrobium officinale into a grinder for grinding, and respectively filtering the cistanche powder and the dendrobium officinale powder by using a 40-mesh screen after grinding; B. respectively adding filtered cistanche powder and dendrobium officinale powder into a reflux heating device, respectively adding deionized water into the reflux heating device, heating the reflux heating device to 80 ℃, vacuumizing the reflux heating device to a micro-vacuum state of-0.03 MPa, continuously refluxing and leaching for 2 hours, and extruding an extracting solution; C. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with the weight eight times that of the plant residues into the reflux heating device, continuously leaching for 1.5h according to the method, and pressing out the extracting solution; D. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with six times of the weight of the plant residues into the reflux heating device, continuously leaching for 1h according to the method, and pressing out the extracting solution; E. mixing the three extractive solutions, placing into a vacuum concentration tank, concentrating at 30 deg.C to 0.6 times of the liquid volume, and taking out Cistanchis herba extractive solution and herba Dendrobii extractive solution;
s2. beer brewing
A. Putting the Australian malt, the Canadian malt and the wheat malt into a crusher, stirring and crushing the Australian malt, the Canadian malt and the wheat malt in the crusher at the rotating speed of 500r/min, then putting the crushed Australian malt, Canadian malt and wheat malt into a stirring tank, adding warm water at 30 ℃ into the stirring tank, heating the stirring tank, and filtering the liquid in the stirring tank by using a 20-mesh screen after the liquid is heated to 90 ℃ to obtain clarified wort; B. putting the wort into a fermentation tank, heating the fermentation tank to boiling, adding Czechz hops into the fermentation tank, continuously boiling for 30min, stopping heating, standing for 6h until cooling, adding Erer beer yeast, herba cistanches extracting solution and herba Dendrobii extracting solution into the fermentation tank, stirring at a rotation speed of 50r/min, and continuously fermenting at low temperature for 4 days; C. after fermentation, taking out the tender beer in the fermentation tank, pouring the tender beer into a centrifuge, centrifuging at the rotating speed of 7000r/min, centrifuging for 3min, and taking out supernatant liquor;
s3, filling the finished product
And filling the taken supernatant into a beer bottle, sealing, storing at a low temperature and storing.
And in the step S1, the volume ratio of the cistanche powder, the dendrobium officinale powder and the deionized water is 1: 6.
S2 the ambient temperature of the fermenter during beer brewing is 7.6 deg.C and the internal temperature of the fermenter is 9 deg.C.
S2, in the beer brewing process, the apparent sugar degree of wort in the fermentation tank is reduced to 4.0 degrees P, the fermentation degree reaches over 64 percent, and the heating is stopped after the diacetyl is reduced to 0.07 mg/L.
And S2, sealing the fermentation tank with the sugar degree of 4.2P inside, and naturally increasing the pressure to 0.09Mpa under constant pressure until the wine is filtered.
In conclusion, the cistanche and the dendrobium officinale are added into the raw materials, so that the cistanche has the effects of tonifying kidney and strengthening yang, replenishing vital essence and blood, strengthening essence and marrow, and tonifying yin and yang; the dendrobium officinale has the effects of regulating the immunologic function, resisting oxidation, tumors, reducing blood sugar and resisting bacteria, can supplement yin and yang and regulate the immunologic function when being matched with two plants which are homologous to each other, is dissolved into the brewing of the refined beer as one of raw materials of the refined beer, enables people to enjoy the health-preserving benefit while enjoying the beer, and achieves the purpose of enjoying the beer in one cup.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. Desert cistanche refined beer is characterized in that: comprises the following raw materials in percentage by weight: 50-65% of Australian malt, 25-35% of Canadian malt, 5-10% of wheat malt, 5-10% of Czechz hop, 5-10% of Erer beer yeast, 5-10% of cistanche deserticola and 5-10% of Dendrobium officinale.
2. The method for preparing desert cistanche refined beer according to claim 1, characterized in that: the method comprises the following steps:
s1, extracting cistanche and dendrobium officinale
A. Respectively putting the cistanche and the dendrobium officinale into a grinder for grinding, and respectively filtering the cistanche powder and the dendrobium officinale powder by using a 40-50-mesh screen after grinding; B. respectively adding filtered cistanche powder and dendrobium officinale powder into a reflux heating device, respectively adding deionized water into the reflux heating device, heating the reflux heating device to 80-90 ℃, vacuumizing the reflux heating device to a micro-vacuum state of-0.03 to-0.05 MPa, continuously refluxing and leaching for 2-2.5 hours, and extruding an extracting solution; C. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with the weight being eight times that of the plant residues into the reflux heating device, continuously leaching for 1.5-2 hours according to the method, and pressing out the extracting solution; D. taking the extracting solution out of the reflux heating device, leaving plant residues, adding deionized water with six times of the weight of the plant residues into the reflux heating device, continuously leaching for 1-1.5 h according to the method, and pressing out the extracting solution; E. mixing the three extracted extracting solutions, putting the mixture into a vacuum concentration tank, concentrating the mixture at the temperature of 30-40 ℃ until the volume of the mixture is 0.6-0.8 time of the volume of the mixture, and taking out the cistanche extracting solution and the dendrobium officinale extracting solution for later use;
s2. beer brewing
A. Placing the Australian malt, Canadian malt and wheat malt into a crusher, stirring and crushing the Australian malt, Canadian malt and wheat malt in the crusher at the rotating speed of 500-800 r/min, then placing the crushed Australian malt, Canadian malt and wheat malt into a stirring tank, adding warm water at the temperature of 30-40 ℃ into the stirring tank, heating the stirring tank, and filtering liquid in the stirring tank by using a 20-40-mesh screen after the liquid is heated to the temperature of 90-95 ℃ to obtain clarified wort; B. putting the wort into a fermentation tank, heating the fermentation tank to boiling, adding Czechz hops into the fermentation tank, continuously boiling for 30-60 min, stopping heating, standing for 6-12 h until cooling, then adding ale beer yeast, cistanche extracting solution and dendrobium officinale extracting solution into the fermentation tank, stirring the fermentation tank at a rotating speed of 50-100 r/min, and continuously fermenting at a low temperature for 4-7 days; C. after fermentation, taking out the tender beer in the fermentation tank, pouring the tender beer into a centrifuge, centrifuging at the rotating speed of 7000-8000 r/min, centrifuging for 3-5 min, and taking out supernatant liquor;
s3, filling the finished product
And filling the taken supernatant into a beer bottle, sealing, storing at a low temperature and storing.
3. The method for preparing desert cistanche refined beer according to claim 2, characterized in that: and in the step S1, the volume ratio of the cistanche powder, the dendrobium officinale powder and the deionized water is 1: 6.
4. The method for preparing desert cistanche refined beer according to claim 2, characterized in that: and S2, the environmental temperature of the fermentation tank in the beer brewing is 7.6-7.8 ℃, and the internal temperature of the fermentation tank is 9-9.6 ℃.
5. The method for preparing desert cistanche refined beer according to claim 2, characterized in that: and S2, in the beer brewing step, the apparent sugar degree of wort in the fermentation tank is reduced to 4.0 degrees P, the fermentation degree reaches over 64 percent, and the heating is stopped after the diacetyl is reduced to 0.07-0.08 mg/L.
6. The method for preparing desert cistanche refined beer according to claim 2, characterized in that: and in the step S2, the sugar degree of the inner appearance of the fermentation tank reaches 4.2 degrees P, the fermentation tank is sealed, and the pressure is naturally increased to 0.09Mpa, and the pressure is kept constant until the wine is filtered.
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