CN115418284A - Preparation method of low-concentration day lily sparkling beer - Google Patents
Preparation method of low-concentration day lily sparkling beer Download PDFInfo
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- CN115418284A CN115418284A CN202211127205.7A CN202211127205A CN115418284A CN 115418284 A CN115418284 A CN 115418284A CN 202211127205 A CN202211127205 A CN 202211127205A CN 115418284 A CN115418284 A CN 115418284A
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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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for 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
-
- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention provides a preparation method of low-concentration day lily sparkling beer, and relates to the field of food production and manufacturing. The preparation method of the day lily food comprises the following steps: s1, preparing beer making materials, selecting barley varieties with short dormancy period, low water sensitivity and large water absorption capacity, selecting malt with large, full and uniform wheat grains, screening out barley malt with high leaching rate and light color, S2, obtaining wort, crushing the malt selected in S1, mixing the crushed malt with water in a gelatinizing pot, heating the malt and the water in the gelatinizing pot to be boiling, sending the mixed liquid of the malt and the water to a filtering container of a separation tower, and removing residual malt husks in juice. According to the preparation method of the day lily beer, the day lily is used as the beer making auxiliary material, the day lily is rich in nutrition, the nutritional value of the beer is effectively improved, a proper amount of erythritol is added into the beer, the unique taste is ensured, the sugar intake can be reduced, and the types and the taste of the beer in the market are enriched.
Description
Technical Field
The invention relates to the field of food production and manufacturing, in particular to a preparation method of low-concentration day lily sparkling beer.
Background
Beer is an alcoholic beverage that uses wheat malt and barley malt as main raw materials, and adds hops, gelatinize and saccharify in the liquid state, ferment and brew in the liquid state again, the alcohol content of beer is lower in the alcoholic beverage, wherein the alcohol content of the low-alcohol beer is lower than 2%, add hops in beer production process can make beer have unique bitter taste and aroma, and have anticorrosive and clarified ability of the wort, the yeast that adds in beer brewing process is the microorganism used for fermenting beer, help the sugar of the malt ferment;
the day lily is a plant of liliaceae and hemerocallis, the flowering phase is 5-9 months, the day lily is fresh and tender in taste and rich in nutrition, contains a large amount of pollen, contains nutrients such as vitamin A, vitamin C, carotene, amino acid, lecithin, dietary fiber and the like which are necessary for a human body, contains the carotene which is several times higher than that of a tomato, is sweet and cool in nature, has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, helping digestion, improving eyesight, strengthening brain, soothing nerves, protecting skin and the like, can be used as a tonic after illness or delivery, can be used as a vegetable, and can also be mixed with other foods as an additive.
The beer in the existing market is lack of novelty in taste, the nutrition value of the beer is not high, and high beer intake is not beneficial to health, so that how to provide a preparation method of low-concentration daylily sparkling beer is particularly important in the current environment.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of low-concentration day lily sparkling beer, and solves the problems that the beer tastes simple and repeated, and nutrient substances in the beer are deficient.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method of low-concentration day lily sparkling beer specifically comprises the following steps:
s1, preparation of beer making materials
Selecting barley varieties with short dormancy period, low water sensitivity and large water absorption capacity, selecting malt with large, full and uniform wheat grains, and screening out barley malt with high leaching rate and light color;
s2. Wort extraction
Crushing the malt selected in the step S1, mixing the crushed malt with water in a gelatinizing pot, heating the malt and the water in the gelatinizing pot to boil, sending a wort mixed solution to a filtering container of a separating tower, removing residual malt hulls in the wort, adding a proper amount of sugar and hops into the filtered pure malt juice, and carrying out saccharification treatment;
s3, fermenting the wort
Adding yeast into the wort obtained in the step S2, sterilizing fermentation equipment in advance, controlling the fermentation temperature at 18-24 ℃, and fermenting for 10-15 days;
s4, obtaining day lily material
Picking daylily without plant diseases and insect pests, collision injury and rot in a mature period of 5-9 months, putting the picked daylily and a preservative together in a sealing bag to obtain preserved daylily, carrying out centralized transportation, and carrying out subsequent processing within 6-18 hours;
s5, material preparation
Washing the day lily in the S4 with water for multiple times to remove surface impurities to obtain clean day lily, and manually sorting the day lily to further remove the missed unqualified day lily;
s6. Preparation of daylily powder
a. Cloth material
Uniformly stacking the day lily in a steaming sieve, wherein the cloth thickness is 40-45mm;
b. steam de-enzyming
Placing the daylily in a steam environment, and ensuring proper processing temperature and processing time to obtain the de-enzymed daylily;
c. cooling down
Standing the water-removed day lily to naturally reduce the temperature of the day lily to room temperature, and standing for 0.5 hour;
d. drying and sterilizing
Baking the green-removed day lily at high temperature, sterilizing the day lily at high temperature, and simultaneously reducing the water content of the day lily to make the day lily crisp;
e. crushing and grinding powder
Adding the sterile dried day lily into a crusher for crushing, and grinding by a grinder to prepare day lily powder;
s7, mixed processing
Adding the day lily powder in the S6 into the fermented beer, adding a proper amount of sodium benzoate and erythritol, and mixing with a proper amount of distilled water according to the alcohol concentration for fully mixing, so as to reduce the degree of the beer;
s8, liquid separating package
Subpackaging the low-alcohol beer mixed in the step S7 into packaging containers;
s9. Boxing and storing
And (4) boxing and sealing the low-concentration day lily beer subpackaged in the step (S8) and moving the boxes to a storage chamber for storage.
Preferably, the mixing mass ratio of the malt, the water, the sugar and the hops in the S2 is 100:100:1:0.5.
Preferably, the saccharification temperature in the S2 is 62-68 ℃, and the processing time is 30-90min.
Preferably, the preservative used in S4 is a potassium permanganate ethylene remover.
Preferably, the water-removing temperature in the S6 is 120 ℃, and the water-removing time is 8-10min.
Preferably, the drying, disinfecting and baking temperature in the S6 is 100-120 ℃, and the baking time is 2h.
Preferably, the ingredients in the S7 are mixed and processed, the ratio of the ingredients to the total mass is 0.12% of sodium benzoate and 0.2% of erythritol, and the concentration of beer primary pulp in the beer is controlled to be 6-8 DEG P.
Preferably, the storage chamber in S9 is kept indoor ventilated and dried, and the storage temperature is controlled to be 5-10 ℃.
(III) advantageous effects
The invention provides a preparation method of low-concentration day lily sparkling beer. The method has the following beneficial effects:
1. compared with the traditional beer, the day lily sparkling beer uses day lily powder as an additive material of the beer and is added with a proper amount of erythritol, so that the day lily beer has the sweet taste of the flavor of the day lily, has unique mouthfeel, and enriches the types and tastes of the beer in the market.
2. The invention provides a preparation method of low-concentration day lily sparkling beer, which uses day lily as an additive material of the beer, so that the day lily flavored beer has rich nutrition and is beneficial to human bodies after being taken.
3. The invention provides a preparation method of low-concentration day lily sparkling beer, wherein the day lily beer is low-alcohol beer, a large amount of day lily medicinal granules are doped in the primary pulp of the day lily beer, the concentration of the beer is reduced while the flavor of the beer is changed, the day lily beer is not easy to get drunk after being ingested, and the burden on the body is small.
Detailed Description
The technical solutions in the embodiments of the present invention will be 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.
Example (b):
the embodiment of the invention provides a preparation method of low-concentration day lily sparkling beer, which specifically comprises the following steps:
s1, preparing beer making materials
Selecting barley varieties with short dormancy period, low water sensitivity and large water absorption capacity, selecting malt with large, full and uniform wheat grains, and screening out barley malt with high leaching rate and light color to ensure the starch content in the malt;
s2. Wort extraction
Crushing the malt selected in the S1, mixing the crushed malt with water in a gelatinizing pot, heating the malt and the water in the gelatinizing pot to boil, wherein the starch of the malt is generally surrounded by cell walls and exists in a granular shape, the granular shape is insoluble in water and is not affected by amylase, but the starch granules can quickly absorb water and expand after being heated, when the temperature is raised to a certain temperature, the cell walls are broken, starch molecules are dissolved out to form viscous paste, the amylase in mash can better decompose the starch molecules, the decomposition time of the gelatinized starch is reduced, then conveying the malt juice mixed solution to a filtering container of a separating tower, removing residual malt peel shells in the juice water, adding a proper amount of sugar and hops into the filtered pure malt juice for saccharification, adding a proper amount of hops to be beneficial to reducing the bitter taste contained in the finished beer, in the malt liquefaction process, the a-amylase quickly decomposes a starch long chain consisting of glucose residues into short chains to form low-molecular dextrin, so that the viscosity of gelatinized mash is quickly reduced, the viscosity of the gelatinized starch mash is reduced, the B-amylase also plays a role in the liquefaction process, the long chain is decomposed from a non-reduction end, the action is slow, the liquefaction action with long decomposition time cannot form a lot of saccharides, but the action product is favorable for the further action of the saccharification type amylase, good liquefaction action creates conditions for saccharification, and in the saccharification process, the amylase converts the starch into the saccharides such as glucose, maltose, maltotriose and the like and the dextrin, and the generated saccharides are main raw materials for fermenting yeast to form alcohol and CO 2;
s3, fermenting the wort
Adding yeast into the wort in the step S2, and disinfecting fermentation equipment in advance, wherein the disinfection mode can be that ozone is introduced for disinfection, the aeration time is not less than 1.5h after disinfection, the fermentation temperature is controlled at 18-24 ℃, and the fermentation is carried out for 10-15 days;
s4, obtaining day lily material
Picking the day lily without plant diseases and insect pests, bruise and rot in the mature period of the day lily within 5-9 months, putting the picked day lily and the preservative together in a sealed bag to obtain the preserved day lily, carrying out centralized transportation, and carrying out subsequent processing within 6-18 hours;
s5, material preparation
Washing the day lily in the S4 with water for multiple times to remove surface impurities to obtain clean day lily, and manually sorting the day lily to further remove missed unqualified day lily;
s6. Preparation of daylily powder
a. Cloth material
Uniformly stacking the daylily in a steaming sieve, wherein the cloth thickness is 40-45mm;
b. steam de-enzyming
Placing the daylily in a steam environment, and ensuring proper processing temperature and processing time to obtain the de-enzymed daylily, wherein the daylily contains a large amount of colchicine toxin, the colchicine toxin can be gradually and automatically decomposed when the external environment is higher than 60 ℃, and the colchicine toxin in the daylily after being de-enzymed by steam is completely decomposed;
c. cooling down
Standing the green-removed day lily to naturally reduce the temperature of the day lily to room temperature, and standing for 0.5 hour;
d. dry disinfection
Baking the green-removed day lily at high temperature, sterilizing the day lily at high temperature, and simultaneously reducing the water content of the day lily to make the day lily crisp, so that the day lily can be conveniently crushed into powder;
e. crushing and grinding powder
Adding the sterile dried day lily into a crusher for crushing, and grinding by a grinder to prepare day lily powder;
s7, mixed processing
Adding the daylily powder obtained in the step S6 into the fermented beer, adding a proper amount of sodium benzoate and erythritol, mixing with a proper amount of distilled water according to the alcohol concentration, and fully mixing to reduce the degree of the beer;
s8, liquid separating package
Subpackaging the low-alcohol beer mixed in the step S7 into packaging containers;
s9, boxing and storing
And (5) boxing and sealing the low-concentration day lily beer packaged in the step (8) and moving the boxes to a storage room for storage.
In S2, the mixing mass ratio of malt, water, sugar and hops is 100:100:1:0.5 The saccharification temperature in S2 is 62-68 ℃, the processing time is 30-90min, a preservative is used in S4 as a potassium permanganate ethylene remover to remove ethylene generated in the transportation process of the day lily and prevent the day lily from being rapidly corrupted by the ethylene, the enzyme deactivation temperature in S6 is 120 ℃, the enzyme deactivation time is 8-10min, the drying, disinfecting and baking temperature in S6 is 100-120 ℃, the baking time is 2h, the mixing processing of all ingredient components in S7 and the total mass ratio of the ingredient components to the total mass are 0.12 percent of sodium benzoate and 0.2 percent of erythritol, the sodium benzoate can slow down the corruption speed and prolong the quality guarantee period, the beer puree concentration is controlled at 6-8 ℃ P, the storage chamber in S9 is kept indoor ventilation and drying, and the storage temperature is controlled at 5-10 ℃.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various 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 (8)
1. A preparation method of low-concentration day lily sparkling beer is characterized by comprising the following steps:
s1, preparation of beer making materials
Selecting barley varieties with short dormancy period, low water sensitivity and large water absorption capacity, selecting malt with large, full, tidy and uniform wheat grains, and screening out barley malt with high leaching rate and light color;
s2. Wort extraction
Crushing the malt selected in the S1, mixing the crushed malt with water in a gelatinizing pot, heating the malt and the water in the gelatinizing pot to boil, sending the wort mixed liquor to a filtering container of a separating tower, removing residual malt husks in the wort water, adding a proper amount of sugar and hops into the filtered pure malt juice, and saccharifying;
s3, fermenting the wort
Adding yeast into the wort obtained in the step S2, and sterilizing fermentation equipment in advance, wherein the fermentation temperature is controlled to be 18-24 ℃, and the fermentation is carried out for 10-15 days;
s4, obtaining day lily material
Picking the day lily without plant diseases and insect pests, bruise and rot in the mature period of the day lily within 5-9 months, putting the picked day lily and the preservative together in a sealed bag to obtain the preserved day lily, carrying out centralized transportation, and carrying out subsequent processing within 6-18 hours;
s5, material preparation
Washing the day lily in the S4 with water for multiple times to remove surface impurities to obtain clean day lily, and manually sorting the day lily to further remove the missed unqualified day lily;
s6. Preparation of daylily powder
a. Cloth material
Uniformly stacking the day lily in a steaming sieve, wherein the cloth thickness is 40-45mm;
b. steam de-enzyming
Placing the daylily in a steam environment, and ensuring proper processing temperature and processing time to obtain the de-enzymed daylily;
c. cooling down
Standing the de-enzymed daylily to naturally reduce the temperature of the daylily to room temperature, and standing for 0.5 hour;
d. dry disinfection
Baking the green-removed day lily at high temperature, sterilizing the day lily at high temperature, and simultaneously reducing the water content of the day lily to make the day lily crisp;
e. crushing and grinding powder
Adding the sterile dried day lily into a crusher for crushing, and grinding by a grinder to prepare day lily powder;
s7, mixed processing
Adding the daylily powder obtained in the step S6 into the fermented beer, adding a proper amount of sodium benzoate and erythritol, mixing with a proper amount of distilled water according to the alcohol concentration, and fully mixing to reduce the degree of the beer;
s8. Liquid separating package
Subpackaging the low-alcohol beer mixed in the step S7 into packaging containers;
s9. Boxing and storing
And (4) boxing and sealing the low-concentration day lily beer subpackaged in the step (S8) and moving the boxes to a storage chamber for storage.
2. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: and the mixing mass ratio of the malt, the water, the sugar and the hops in the S2 is 100:100:1:0.5.
3. the method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: the saccharification temperature in the S2 is 62-68 ℃, and the processing time is 30-90min.
4. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: and the preservative used in S4 is a potassium permanganate ethylene remover.
5. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: and in the S6, the water-removing temperature is 120 ℃, and the water-removing time is 8-10min.
6. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: and in the S6, the drying, disinfecting and baking temperature is 100-120 ℃, and the baking time is 2h.
7. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: in the S7, all ingredients are mixed and processed, the ratio of the ingredients to the total mass is 0.12 percent of sodium benzoate, 0.2 percent of erythritol and the concentration of primary beer pulp in the beer is controlled to be 6-8 DEG P.
8. The method for preparing low-concentration daylily sparkling beer according to claim 1, wherein the method comprises the following steps: and in the S9, the storage chamber is kept indoor for ventilation and drying, and the storage temperature is controlled to be 5-10 ℃.
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