CN113755257A - Fruit juice type beer beverage and production method thereof - Google Patents
Fruit juice type beer beverage and production method thereof Download PDFInfo
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- CN113755257A CN113755257A CN202110976566.8A CN202110976566A CN113755257A CN 113755257 A CN113755257 A CN 113755257A CN 202110976566 A CN202110976566 A CN 202110976566A CN 113755257 A CN113755257 A CN 113755257A
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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
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
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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
- C12C1/00—Preparation of malt
- C12C1/067—Drying
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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
- C12C11/003—Fermentation of beerwort
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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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
- C12C7/20—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
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
Abstract
The invention discloses a juice type beer beverage and a production method thereof, wherein the juice type beer beverage comprises the following raw materials in parts by weight: 90-100 parts of barley, 180-200 parts of soft water, 16-20 parts of rice flour, 10-20 parts of beer yeast, 150-160 parts of fruit juice, 8-12 parts of pectinase, 15-19 parts of sugar and carbon dioxide, compared with other preparation processes, the process is mature, the preparation process of the cider is firstly pre-fermented in short time, and the fermentation reaches the preset sugar degree of 10: 0 degree Bx0-7, mixing the pre-fermented beer with the fermented beer, intermittently and forcibly circulating for 30-90 minutes by an oxygen-isolating mixing device, continuously performing subsequent cold storage for 2-5 days, and continuously blending the beer and the juice in the mixed cold storage process for common reaction.
Description
Technical Field
The invention relates to a production process of fruity beer, in particular to a juice type beer beverage and a production method thereof.
Background
The beer is an alcoholic beverage made up by using wheat malt and barley malt as main raw material, adding hop, making liquid gelatinization and saccharification, and making liquid fermentation, and its alcohol content is low, and contains carbon dioxide, several amino acids, vitamins, low-molecular sugar, inorganic salt and various enzymes. Wherein, the low molecular sugar and amino acid are easy to be digested and absorbed, and generate a large amount of heat energy in vivo, therefore, the beer is often called as 'liquid bread', 1L12 DEG Bx beer can generate 3344kJ heat, which is equivalent to the heat generated by 3-5 eggs or 210g bread, if 1L beer can be drunk by a light laborer in one day, one third of the required heat can be obtained, along with the continuous development of times, the change of the taste of people, more and more beer tastes and styles appear in the selection of people, the fruit beer is a low alcohol beverage with the taste between beer and beverage, which is prepared by taking malt, rice and the like as raw materials, adding hops, saccharifying and fermenting, and adding carbon dioxide-containing wine of fruit juice during filtering, the fruit beer contains a plurality of amino acid and vitamin which are necessary for human body, and the single character of the fruit beer is explained, fruit is the meaning of fruit, and the beer is the beer that big family often drunk, presses fruit juice and then mixes together with beer, is the fruit beer, and passion fruit beer, Hami melon and fruit beer, apple fruit beer, orange fruit beer and so on that market has sold now, and along with the continuous development of fruit beer, the audience is more and more extensive.
The existing fruit juice type beer preparation method is mainly the traditional beer preparation process, is the same as beer in product characteristics, used raw materials and production process flows, only is prepared by adding a proper amount of fruit juice and sugar during filtering, the preparation process is too simple, the mixing time of the fruit juice and the beer is short, the fruit juice and the beer cannot be fully mixed, the whole taste, the color and the flavor are not outstanding enough, the taste is not pure enough, and the nutrition is common, so the fruit juice type beer beverage and the production method are provided.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a juice beer beverage and a production method thereof, the process is mature, the beer and the cider are prepared respectively according to the production process of the beer and the cider, rice flour is added in the gelatinization process of the beer preparation, so that the brewed wine is light in color and fresh in taste, and the fragrance of the finished product is improved, the addition of the apple juice in the process from the beer preparation to the fermentation process can promote the subsequent fermentation process of yeast and improve the fragrance of fruit wine, the preparation process of the cider is firstly pre-fermented for a short time, the beer in the fermentation process and the pre-fermented process are subjected to intermittent forced circulation for 30-90 minutes through an oxygen-isolating mixing device, the subsequent cold storage is continuously carried out for 2-5 days, the subsequent fermentation is continuously carried out, and the beer and the apple juice are subjected to mixed fermentation, constantly blend, the common reaction, compare in the production mode that adds fruit juice in traditional filtering process, can prolong the mixing time of fruit juice and wheat juice for the two taste and the abundant integration of fragrance are in the same place, and the finished product color and luster of preparation is lighter, and the taste is fresh and cool, and the foam is fine and smooth, compares in traditional fruit beer, and the fragrance is outstanding, and sensory quality is good, and is more tasty and refreshing, and nutrient-rich simultaneously is fit for the right amount of different crowds and drinks.
In order to achieve the purpose, the invention provides the following technical scheme: a fruit juice type beer beverage and a production method thereof comprise the following raw materials by weight: 90-100 parts of barley, 180-200 parts of soft water, 16-20 parts of rice flour, 10-20 parts of beer yeast, 150-160 parts of apple, 8-12 parts of pectinase, 15-19 parts of sugar and carbon dioxide.
Preferably, the method comprises the following steps:
s1, preparation of beer: the method comprises the following specific steps:
a1, storing and selecting barley: 95 parts of barley which has just been harvested are stored and ripened to improve the germination capacity of the barley, and then the barley is subjected to a sieving treatment to remove impurities such as stones and husks.
a2, barley immersion and germination: soaking the barley after impurity removal in water for 3-5d, removing suspended matters in the soaking process, making the moisture content of the barley reach 40% -60% after soaking, transferring the soaked barley into a germination chamber, wherein the germination chamber is a ventilated environment, and adjusting the indoor temperature to 14-16 ℃ to make the barley germinate in a proper environment.
a3, baking and storing barley: baking the germinated barley to reduce the moisture of the malt, so that the malt does not continuously germinate, and storing the roasted malt for later use, wherein the moisture content of the malt is extremely low.
a4, crushing raw materials: and (3) carrying out wet grinding treatment on the malt by adopting a roller grinder, wherein the rotating speed of a grinding roller is 800-1000r/min, the grinding time is 40-60 min, and repeatedly sieving the ground raw materials to ensure that the grain size of the ground materials meets the use requirement.
a5, gelatinizing raw materials: pouring the raw materials into a pasting pot, adding 190 parts of soft water, heating the pasting pot to 28-32 ℃ to leach amylase in the raw materials, adding stirring equipment into the pasting pot, stirring the raw materials by using the stirring equipment to ensure the heating uniformity of the raw materials and improve the pasting uniformity, adding 18 parts of rice flour in the pasting process, accelerating the rotating speed of the stirring equipment, so that the stirring equipment in the pasting pot can quickly stir the raw materials and the added rice flour, so that the rice flour is quickly mixed with the raw materials, the starch content of the rice flour is high, the content of protein and polyphenol substances is low, adding the rice flour as an auxiliary material into the pasting process, so that the brewed wine is light in color and fresh in taste, the fragrance of finished products is improved, the fully mixed materials are heated in a segmented manner, the first stage is heated to 80 ℃, and the leaching rate is improved, the second stage is heated to 100 ℃, so that the starch in the raw materials is fully gelatinized, and the leaching rate is further improved.
a6, saccharifying raw materials: pouring the gelatinized liquid into a saccharifying pot, carrying out saccharification treatment by matching with the raw material, and regulating and controlling the temperature in the saccharifying pot by temperature control equipment to keep the temperature at 66-70 ℃ so as to be suitable for subsequent saccharification operation. Fully stirring and mixing, then detecting the prepared saccharified liquid iodine to be qualified, and discharging after enzyme deactivation.
a7, filtering and boiling: filtering the mash by using barley hulls with certain thickness as a natural filtering layer with the thickness of 300-400mm, separating to obtain the spent grains and the wort, boiling the wort, evaporating excessive water, stopping the change of the raw material, stabilizing the composition and the form of the raw material, and sterilizing the wort.
a8, hop addition: adding hops 0.5-1kg per ton into the boiled wort at an interval of 10-20min, discharging liquid after all hops are added for 50min, and cooling the discharged wort.
a9, fermenting raw materials: and (3) fermenting the cooled wort, uniformly adding 15 parts of beer yeast into the wort, mixing, and standing for fermentation.
S2, apple wine preparation: the method comprises the following specific steps:
a1, raw material treatment: selecting 155 parts of apple juice, adding 5 parts of pectinase into the apple juice, uniformly mixing, standing, extracting clear apple juice from the layering liquid, continuously adding 3 parts of pectinase into the clear apple juice, heating to 15-21 ℃, and standing for 1-2 hours.
a4, adjusting sugar degree and acidity: regulating sugar degree and acidity of apple juice, and respectively adding appropriate amount of sugar to regulate sugar degree and acidity to make sugar content of the regulated fruit juice be 18% -22%.
a5, pre-fermentation: pouring the blended fruit juice into a fermentation tank, adding apple yeast, and performing pre-fermentation treatment at 20-26 deg.C for 24-48h, wherein the pre-fermentation process has obvious apple fragrance and pure taste.
S3, mixed fermentation: injecting the pre-fermented apple juice into the fermented beer in a vacuum sterile environment, so that the apple juice and the beer are fully mixed, and continuing to perform fermentation treatment;
s4, filtering and filling: and (4) pouring out the fermented juice, filtering by adopting a film and high-speed centrifugation, and separating fixed substances to obtain the juice beer which can be directly drunk or subjected to subsequent filling.
Preferably, the drying temperature in the barley baking storage process is 100-120 ℃, the drying time is 2-3h, and the water content after drying is 3% -5%.
Preferably, the temperature of the mixed fermentation is 5-10 ℃, the fermentation time is 2-5d, and a proper amount of carbon dioxide is filled into the fermentation tank during the fermentation process.
The invention has the technical effects and advantages that:
the invention has mature process, firstly, the beer and the cider are respectively prepared according to the production process of the beer and the cider, the rice flour is added in the gelatinization process of the beer preparation, so that the brewed wine has light color and fresh taste, the flavor of the finished product is improved, the light apple juice is added when the beer is prepared to the fermentation process, the pectinase is added in the preparation process of the cider, the subsequent fermentation process of the yeast can be promoted, the flavor of the fruit wine can be improved, the pre-fermentation is carried out for a short time in the preparation process of the cider, the pre-fermentation is mixed with the beer in the fermentation process after the pre-fermentation is finished, the subsequent fermentation is continuously carried out, the beer and the apple juice are subjected to intermittent forced circulation for 30-90 minutes by an oxygen-isolating mixing device in the mixed fermentation process, the subsequent cold storage is continuously carried out for 2-5 days for mutual reaction, compared with the traditional production mode of adding the fruit juice in the filtering process, the mixing time of the fruit juice and the wheat juice can be prolonged, so that the taste and the aroma of the fruit juice and the wheat juice are fully fused together, and the prepared finished product has lighter color, fresh and cool taste and fine foam, has prominent aroma, good sensory quality and is more tasty and refreshing compared with the traditional fruit beer, and meanwhile, the product is rich in nutrition and is suitable for proper drinking of different people.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. 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 fruit juice type beer beverage and a production method thereof comprise the following raw materials by weight: 95 parts of barley, 190 parts of soft water, 18 parts of rice flour, 15 parts of beer yeast, 155 parts of apple, 10 parts of pectinase, 17 parts of sugar and carbon dioxide.
Preferably, the method comprises the following steps:
s1, preparation of beer: the method comprises the following specific steps:
a1, storing and selecting barley: 95 parts of barley which has just been harvested are stored and ripened to improve the germination capacity of the barley, and then the barley is subjected to a sieving treatment to remove impurities such as stones and husks.
a2, barley immersion and germination: soaking the barley after impurity removal in water for 4d, removing suspended matters in the soaking process, making the moisture content of the barley reach 50% after soaking, transferring the soaked barley into a germination chamber, wherein the germination chamber is a ventilated environment, and adjusting the indoor temperature to 15 ℃ to make the barley germinate in a proper environment.
a3, baking and storing barley: baking the germinated barley to reduce the moisture of the malt, so that the malt does not continuously germinate, and storing the roasted malt for later use, wherein the moisture content of the malt is extremely low.
a4, crushing raw materials: and (3) carrying out wet grinding treatment on the malt by adopting a roller grinder, wherein the rotating speed of a grinding roller is 900r/min, the grinding time is 40-60 minutes and 2.5 hours, and repeatedly sieving the ground raw materials to ensure that the grain size of the ground materials meets the use requirement.
a5, gelatinizing raw materials: pouring the raw materials into a pasting pot, adding 190 parts of soft water, heating the pasting pot to 30 ℃ to leach amylase in the raw materials, adding stirring equipment into the pasting pot, stirring the raw materials by using the stirring equipment, ensuring the heating uniformity of the raw materials, simultaneously improving the pasting uniformity, adding 18 parts of rice flour in the pasting process, accelerating the rotating speed of the stirring equipment, quickly stirring the raw materials and the added rice flour by using the stirring equipment in the pasting pot, quickly mixing the rice flour with the raw materials, ensuring the starch content of the rice flour to be high and the content of protein and polyphenol substances to be low, adding the rice flour serving as an auxiliary material into the pasting process, so that the brewed wine is light in color and fresh in taste, improving the fragrance of finished products, heating the fully mixed materials in a sectional manner, heating the first section to 80 ℃, improving the leaching rate, heating the second section to 100 ℃, so that the starch in the raw materials can fully complete the gelatinization operation, and the leaching rate is further improved.
a6, saccharifying raw materials: pouring the gelatinized liquid into a saccharifying pot, carrying out saccharification treatment by matching with the raw material, regulating and controlling the temperature in the saccharifying pot through temperature control equipment to keep the temperature at 68 ℃ so as to be suitable for subsequent saccharification operation, fully stirring and mixing, then carrying out qualified detection on the prepared saccharified liquid iodine, and discharging after enzyme deactivation.
a7, filtering and boiling: filtering the mash by using barley husks with a certain thickness as a natural filtering layer of 300-400mm, separating to obtain the spent grains and the wort, boiling the wort, evaporating excessive water, stopping the change of the raw material, stabilizing the composition and the form of the raw material, and sterilizing the wort.
a8, hop addition: adding hop 0.5-1% per ton of wine in stages into the boiled wort, wherein the hop addition interval is 15min, discharging liquid after all hops are added for 50min, and cooling the discharged wort.
a9, fermenting raw materials: and (3) fermenting the cooled wort, uniformly adding 15 parts of beer yeast into the wort, mixing, and standing for fermentation.
S2, apple wine preparation: the method comprises the following specific steps:
a1, raw material treatment: 155 parts of high-quality apple juice is selected,
adding 5 parts of pectinase into the apple juice, uniformly mixing and standing.
a4, adjusting sugar degree and acidity: adjusting the sugar degree and the acidity of the apple juice, respectively adding a proper amount of sugar to ensure that the sugar content of the adjusted fruit juice is 20 percent, a5, pre-fermentation: pouring the blended fruit juice into a fermentation tank, adding apple yeast, and performing pre-fermentation treatment at 23 deg.C for 36 hr to obtain the final product with obvious apple fragrance and pure taste.
S3, mixed fermentation: injecting the pre-fermented apple juice into the fermented beer in a vacuum sterile environment, carrying out intermittent forced circulation on the apple juice and beer oxygen-isolating mixing device for 30-90 minutes, continuously carrying out subsequent cold storage for 2-5 days, fully mixing, and continuously carrying out fermentation treatment;
s4, filtering and filling: and (4) pouring out the fermented juice, filtering by adopting a film and high-speed centrifugation, and separating fixed substances to obtain the juice beer which can be directly drunk or subjected to subsequent filling.
Preferably, the drying temperature of the barley during the baking and storage process is 110 ℃, the drying time is 2.5 hours, and the water content after the drying is 4%.
Preferably, the temperature of the mixed fermentation is 9 ℃, the fermentation time is 9d, and a proper amount of carbon dioxide is filled into the fermentation tank during the fermentation process.
Example 2
A fruit juice type beer beverage and a production method thereof comprise the following raw materials by weight: 90 parts of barley, 180 parts of soft water, 16 parts of rice flour, 10 parts of beer yeast, 150 parts of apple, 8 parts of pectinase, 15 parts of sugar, 15 parts of organic acid, 6 parts of vitamin C and carbon dioxide.
Preferably, the method comprises the following steps:
s1, preparation of beer: the method comprises the following specific steps:
a1, storing and selecting barley: 90 parts of barley which has just been harvested are collected, stored and ripened to improve the germination capacity of the barley, and then screened by a screening machine to remove impurities such as stones and husks.
a2, barley immersion and germination: soaking the barley after impurity removal in water for 3d, removing suspended matters in the soaking process, making the moisture content of the barley reach 40% after soaking, moving the barley after soaking into a germination chamber, wherein the germination chamber is a ventilated environment, and adjusting the indoor temperature to 14 ℃ to make the barley germinate in a proper environment.
a3, baking and storing barley: baking the germinated barley to reduce the moisture of the malt, so that the malt does not continuously germinate, and storing the roasted malt for later use, wherein the moisture content of the malt is extremely low.
a4, crushing raw materials: a roller type grinder is adopted to perform dry grinding treatment on the malt, the rotating speed of a grinding roller is 800r/min, the grinding time is 2 hours, and the ground raw materials are repeatedly sieved to ensure that the grain size of the ground materials meets the use requirement.
a5, gelatinizing raw materials: pouring the raw materials into a pasting pot, adding 180 parts of soft water, heating the pasting pot to 28 ℃ to leach amylase in the raw materials, adding stirring equipment into the pasting pot, stirring the raw materials by using the stirring equipment, ensuring the heating uniformity of the raw materials, simultaneously improving the pasting uniformity, adding 16 parts of rice flour in the pasting process, accelerating the rotating speed of the stirring equipment, quickly stirring the raw materials and the added rice flour by using the stirring equipment in the pasting pot, quickly mixing the rice flour with the raw materials, ensuring the starch content of the rice flour to be high and the content of protein and polyphenol substances to be low, adding the rice flour serving as an auxiliary material into the pasting process, enabling the brewed wine to be light in color and fresh in taste, improving the fragrance of finished products, heating the fully mixed materials in a sectional manner, heating the first section to 80 ℃, improving the leaching rate, heating the second section to 100 ℃, so that the starch in the raw materials can fully complete the gelatinization operation, and the leaching rate is further improved.
a6, saccharifying raw materials: pouring the gelatinized liquid into a saccharifying pot, carrying out saccharification treatment by matching with the raw material, regulating and controlling the temperature in the saccharifying pot by using temperature control equipment to keep the temperature at 66 ℃ so as to be suitable for subsequent saccharification operation, and discharging the prepared saccharified liquid after fully stirring and mixing.
a7, filtering and boiling: the method comprises the steps of taking barley hulls with certain thickness as a natural filtering layer, filtering saccharified mash, separating to obtain the spent grains and wort, boiling the wort, evaporating excessive water, stopping raw material change, stabilizing the composition and the form of the raw material, and sterilizing the wort.
a8, hop addition: adding hops 0.5-1 per ton into the boiled wort at an interval of 10min, draining after all hops are added for 50min, and cooling the drained wort.
a9, fermenting raw materials: and (3) fermenting the cooled wort, uniformly adding 10 parts of beer yeast into the wort, mixing, and standing for fermentation.
S2, apple wine preparation: the method comprises the following specific steps:
a1, raw material treatment: selecting 150 parts of high-quality apple juice, a2, crushing and juicing: peeling raw materials, and crushing to crush fructus Mali Pumilae
And continuously adding 3 parts of pectinase into the clear apple juice liquid, heating to 15 ℃, and standing for 1 h.
a4, adjusting sugar degree and acidity: adjusting the sugar degree and the acidity of the apple juice, respectively adding a proper amount of sugar to ensure that the sugar content of the adjusted fruit juice is 18 percent, a5, pre-fermentation: pouring the blended fruit juice into a fermentation tank, adding apple yeast, and performing pre-fermentation treatment at 20 deg.C for 24 hr to obtain the final product with obvious apple fragrance and pure taste.
S3, mixed fermentation: injecting the pre-fermented apple juice into the fermented wheat juice under a vacuum sterile environment, so that the apple juice and the beer are subjected to intermittent forced circulation for 30-90 minutes in an oxygen-isolated mixing device, and are continuously subjected to subsequent cold storage for 2-5 days, so that the apple juice and the beer are not fully mixed, and are continuously subjected to fermentation treatment;
s4, filtering and filling: and (4) pouring out the fermented juice, filtering by adopting a film and high-speed centrifugation, and separating fixed substances to obtain the juice beer which can be directly drunk or subjected to subsequent filling.
Preferably, the drying temperature of the barley during the baking and storage process is 100 ℃, the drying time is 2 hours, and the water content after the drying is 3%.
Preferably, the temperature of the mixed fermentation is 8 ℃, the fermentation time is 8d, and a proper amount of carbon dioxide is filled into the fermentation tank in the fermentation process.
Example 3
A fruit juice type beer beverage and a production method thereof comprise the following raw materials by weight: 100 parts of barley, 200 parts of soft water, 20 parts of rice flour, 20 parts of beer yeast, 160 parts of apple, 12 parts of pectinase, 19 parts of sugar and carbon dioxide.
Preferably, the method comprises the following steps:
s1, preparation of beer: the method comprises the following specific steps:
a1, storing and selecting barley: 100 parts of barley which has just been harvested are collected, stored and ripened to improve the germination capacity of the barley, and then screened by a screening machine to remove impurities such as stones and husks.
a2, barley immersion and germination: soaking the barley after impurity removal in water for 5d, removing suspended matters in the soaking process, making the moisture content of the barley reach 60% after soaking, transferring the soaked barley into a germination chamber, wherein the germination chamber is a ventilated environment, and adjusting the indoor temperature to 16 ℃ to make the barley germinate in a proper environment.
a3, baking and storing barley: baking the germinated barley to reduce the moisture of the malt, so that the malt does not continuously germinate, and storing the roasted malt for later use, wherein the moisture content of the malt is extremely low.
a4, crushing raw materials: a roller type grinder is adopted to perform wet grinding treatment on the malt, the rotating speed of a grinding roller is 1000r/min, the grinding time is 3 hours, the ground raw materials are repeatedly sieved, and the grain size of the ground materials is ensured to meet the use requirement.
a5, gelatinizing raw materials: pouring the raw materials into a pasting pot, adding 200 parts of soft water, heating the pasting pot to 32 ℃ to leach amylase in the raw materials, adding stirring equipment into the pasting pot, stirring the raw materials by using the stirring equipment, ensuring the heating uniformity of the raw materials, simultaneously improving the pasting uniformity, adding 20 parts of rice flour in the pasting process, accelerating the rotating speed of the stirring equipment, quickly stirring the raw materials and the added rice flour by using the stirring equipment in the pasting pot, quickly mixing the rice flour with the raw materials, ensuring the starch content of the rice flour to be high and the content of protein and polyphenol substances to be low, adding the rice flour serving as an auxiliary material into the pasting process, so that the brewed wine product is light in color and fresh in taste, improving the fragrance of the finished product, heating the fully mixed materials in a sectional manner, heating the first section to 80 ℃, improving the leaching rate, heating the second section to 100 ℃, so that the starch in the raw materials can fully complete the gelatinization operation, and the leaching rate is further improved.
a6, saccharifying raw materials: pouring the gelatinized liquid into a saccharifying pot, carrying out saccharification treatment by matching with the raw material, regulating and controlling the temperature in the saccharifying pot by using temperature control equipment to keep the temperature at 70 ℃ so as to be suitable for subsequent saccharification operation, and discharging the prepared saccharified liquid after fully stirring and mixing.
a7, filtering and boiling: the method comprises the steps of taking barley hulls with certain thickness as a natural filtering layer, filtering saccharified mash, separating to obtain the spent grains and wort, boiling the wort, evaporating excessive water, stopping raw material change, stabilizing the composition and the form of the raw material, and sterilizing the wort.
a8, hop addition: adding hop 0.8% into the boiled wort by stages at an interval of 20min, discharging liquid 50min after all hops are added, and cooling the discharged wort.
a9, fermenting raw materials: and (3) fermenting the cooled wort, uniformly adding 15 parts of beer yeast into the wort, mixing, and standing for fermentation.
S2, apple wine preparation: the method comprises the following specific steps:
a1, raw material treatment: selecting 160 parts of ripe apples, selecting,
a3, adding 3 parts of pectinase into the clear apple juice liquid, heating to 21 ℃, and standing for 2 hours.
a4, sugar degree adjustment: adjusting the sugar degree and the acidity of the apple juice, respectively adding a proper amount of sugar to ensure that the sugar content of the adjusted fruit juice is 22 percent, a5, pre-fermentation: pouring the blended fruit juice into a fermentation tank, adding apple yeast, and performing pre-fermentation treatment at 26 deg.C for 48 hr to obtain the final product with obvious apple fragrance and pure taste.
S3, mixed fermentation: injecting the pre-fermented apple juice into the fermented beer in a vacuum sterile environment, so that the apple juice and the beer are subjected to intermittent forced circulation for 30-90 minutes in an oxygen-isolated mixing device, and are continuously subjected to subsequent cold storage for 2-5 days, so that the apple juice and the beer are not fully mixed, and are continuously subjected to fermentation treatment;
s4, filtering and filling: and (4) pouring out the fermented juice, filtering by adopting a film and high-speed centrifugation, and separating fixed substances to obtain the juice beer which can be directly drunk or subjected to subsequent filling.
Preferably, the drying temperature of the barley during the baking and storage process is 120 ℃, the drying time is 3 hours, and the water content after the drying is 5%.
Preferably, the temperature of the mixed fermentation is 10 ℃, the fermentation time is 10 days, and a proper amount of carbon dioxide is filled into the fermentation tank during the fermentation process.
In summary, the following steps: the invention provides a fruit juice type beer beverage and its preparation method, compare with other processing craft, carry on the preparation of beer and cider according to the production craft of beer and cider separately first, add the rice flour in the gelatinization course of the beer preparation, make the wine product brewed out light in color and luster, the taste is fresh and cool, improve the finished aroma, the beer is added to the fermentation process, add pectase in the preparation course of the cider, can already promote the subsequent fermentation process of the yeast, can improve the aroma of the fruit wine, carry on the prefermentation of short time first in the preparation course of the cider, mix with beer in the fermentation process after the prefermentation finishes, and continue the subsequent fermentation, beer and cider in the course of mixed fermentation, the intermittent type forced circulation of oxygen-isolating mixing plant is 30-90 minutes, and continue to store 2-5 days and blend continuously, the common reaction can prolong the mixing time of the fruit juice and the beer compared with the traditional production mode of adding the fruit juice in the filtering process, so that the taste and the aroma of the fruit juice and the beer are fully fused together, and the prepared finished product has lighter color, fresh and cool taste and fine foam, has prominent aroma, good sensory quality and more refreshing taste compared with the traditional fruit beer, is rich in nutrition and is suitable for proper drinking of different crowds.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. A fruit juice type beer beverage and a production method thereof are characterized in that: comprises the following raw materials in parts by weight: 90-100 parts of barley, 180 parts of soft water, 200 parts of rice flour, 16-20 parts of beer yeast, 150 parts of apple and 160 parts of carbon dioxide.
2. The juice-type beer beverage and the production method thereof according to claim 1, wherein: the method comprises the following steps:
s1, preparation of beer: the method comprises the following specific steps:
a1, storing and selecting barley: 95 parts of barley which has just been harvested are stored and ripened to improve the germination capacity of the barley, and then the barley is subjected to a sieving treatment to remove impurities such as stones and husks.
a2, barley immersion and germination: soaking the barley after impurity removal in water for 3-5d, removing suspended matters in the soaking process, making the moisture content of the barley reach 40% -60% after soaking, transferring the soaked barley into a germination chamber, wherein the germination chamber is a ventilated environment, and adjusting the indoor temperature to 14-16 ℃ to make the barley germinate in a proper environment.
a3, baking and storing barley: baking the germinated barley to reduce the moisture of the malt, so that the malt does not continuously germinate, and storing the roasted malt for later use, wherein the moisture content of the malt is extremely low.
a4, crushing raw materials: and (3) carrying out wet grinding treatment on the malt by adopting a roller grinder, wherein the rotating speed of a grinding roller is 800-.
a5, gelatinizing raw materials: pouring the raw materials into a pasting pot, adding 190 parts of soft water (the conductivity is less than or equal to 30s/m), heating the pasting pot to 28-32 ℃ to leach out amylase in the raw materials, adding stirring equipment into the pasting pot, stirring the raw materials by using the stirring equipment, ensuring the heating uniformity of the raw materials, improving the pasting uniformity, adding 18 parts of rice flour in the pasting process, accelerating the rotating speed of the stirring equipment, quickly stirring the raw materials and the added rice flour by using the stirring equipment in the pasting pot, quickly mixing the rice flour with the raw materials, ensuring the high starch content of the rice flour and lower content of protein and polyphenol substances, adding the rice flour serving as an auxiliary material into the pasting process, enabling the brewed wine to be light in color and fresh in taste, improving the fragrance of finished products, heating the fully mixed materials in a sectional manner, heating the first section to 80 ℃, the leaching rate is improved, and the second stage is heated to 100 ℃, so that the starch in the raw material is fully gelatinized, and the leaching rate is further improved.
a6, saccharifying raw materials: pouring the gelatinized liquid into a saccharifying pot, carrying out saccharification treatment by matching with the raw materials, regulating and controlling the temperature in the saccharifying pot through temperature control equipment to keep the temperature at 66-70 ℃ so as to be suitable for subsequent saccharification operation, fully stirring and mixing, then carrying out qualified detection on the prepared saccharified liquid iodine, and discharging after enzyme deactivation.
a7, filtering and boiling: filtering the mash with 300-400mm barley husk as natural filter layer, separating to obtain spent grains and wort, boiling the wort, evaporating excessive water, stopping raw material change, stabilizing raw material composition and form, and sterilizing the wort for 1-2 hr.
a8, hop addition: adding hops into the boiled wort at intervals of 10-20min, discharging liquid 50min after all hops are added, and cooling the discharged wort
a9, fermenting raw materials: fermenting the cooled wort, uniformly adding 15 parts of beer yeast into the wort, mixing, standing and fermenting;
s2, apple wine preparation: the method comprises the following specific steps:
a1, raw material treatment: 155 parts of qualified fruit juice is selected and screened to ensure that the raw materials have no diseases, insects and mildew.
A2, pre-fermentation: pouring the blended fruit juice into a fermentation tank, adding apple yeast, performing pre-fermentation treatment at 20-26 deg.C for 24-48h, measuring sugar, pH and acidity every 12 hr, reducing to 7-10 ° Bx preset value, and rapidly cooling below 5 deg.C.
S3, mixed fermentation: injecting the pre-fermented apple juice into the fermented beer in a vacuum sterile environment, fully mixing the fruit juice and the beer, performing intermittent forced oxygen-isolated circulation mixing, and continuing cold storage fermentation treatment;
s4, filtering and filling: pouring out the fermented juice, filtering with microporous membrane, centrifuging at high speed more than 10000rpm, and separating the fixed substances to obtain juice type beer for direct drinking or subsequent filling.
3. The juice-type beer beverage and the production method thereof according to claim 2, wherein: the drying temperature is 100-120 ℃ in the barley baking and storing process, the drying time is 2-3h, and the water content after drying is 3% -5%.
4. The juice-type beer beverage and the production method thereof according to claim 1, wherein: the temperature of mixed fermentation is less than 5 deg.C, mixing with intermittent forced oxygen-isolated sterile state circulation, cold storage time is 1-3d, and appropriate amount of carbon dioxide is charged into fermentation tank during mixing process.
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| CN115232687A (en) * | 2022-08-10 | 2022-10-25 | 王刚 | Formula and production process of alcohol-free anti-alcoholic beer beverage |
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