CN116376651A - Preparation method of rhizoma polygonati refined beer based on medicine and food homology theory - Google Patents
Preparation method of rhizoma polygonati refined beer based on medicine and food homology theory Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- 238000009835 boiling Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
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- 238000004321 preservation Methods 0.000 claims description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 3
- 230000003750 conditioning effect Effects 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 3
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- 239000000126 substance Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
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- 230000009471 action Effects 0.000 description 3
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- DWCSNWXARWMZTG-UHFFFAOYSA-N Trigonegenin A Natural products CC1C(C2(CCC3C4(C)CCC(O)C=C4CCC3C2C2)C)C2OC11CCC(C)CO1 DWCSNWXARWMZTG-UHFFFAOYSA-N 0.000 description 2
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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
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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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- 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
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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
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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
- C12C7/01—Pretreatment of malt, e.g. malt grinding
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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
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
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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
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- C12C7/00—Preparation of wort
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- C12C7/205—Boiling with hops
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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
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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Abstract
The invention discloses a preparation method of rhizoma polygonati refined brewing beer based on a medicine-food homology theory, which specifically comprises the following steps: s1, crushing malt; s2, saccharification of malt; s3, wort boiling; s4, cooling wort: cooling the wort obtained by rotary precipitation in the step S3, inoculating beer-specific yeast after cooling, and controlling the cooling time within 1 h; s5, fermenting and obtaining a finished product; the invention relates to the technical field of preparation of refined beer; according to the preparation method of the refined sealwort beer based on the medicinal and edible theory, only malt, yeast, hop and water are used as raw materials, no chemical substances or preservative are added, compared with common industrial beer, the required content of malt and hop is high, the wort concentration is high, the refined beer is endowed with rich and unique taste, and the nutritional ingredients and the medicinal value of sealwort are reserved to the greatest extent by examining the addition amount and the addition time period (saccharification and boiling) of sealwort in the brewing process.
Description
Technical Field
The invention relates to the technical field of refined beer preparation, in particular to a preparation method of rhizoma polygonati refined beer based on a medicine-food homology theory.
Background
Beer is one of the oldest alcoholic beverages, and is the beverage with the third world consumption after water and tea, and the beer is a low-alcoholic wine saturated with carbon dioxide brewed by taking barley malt, hops and water as main raw materials through yeast fermentation, and is called as 'liquid bread', and is a low-concentration alcoholic beverage.
The traditional flavor beer processing technology usually ferments flavor substances and wort together for preparation, or directly blends the flavor substances and beer, the processing technology does not fully consider the fermentation characteristics of the flavor substances, the loss of bioactive substances in the flavor substances is large, and based on the traditional flavor beer processing technology, a preparation method of the sealwort refined brewed beer based on the medicine and food homology theory is provided.
Disclosure of Invention
In order to achieve the above purpose, the invention is realized by the following technical scheme: a preparation method of rhizoma polygonati refined brewing beer based on a medicine and food homology theory specifically comprises the following steps:
s1, crushing malt: the malt is crushed by a 'conditioning crushing method', namely, a small amount of tap water is used for wetting the surface of the malt for about 5 minutes before crushing, so that the water content of wheat bran is increased and the water content of endosperm is not changed greatly, thereby realizing the crushing requirement;
s2, saccharification of malt: feeding and stirring the malt and water obtained in the step S1 by adopting a leaching saccharification process, wherein the ratio of the malt to the water is 1:5, the feeding temperature is set to be 66-68 ℃, the heat preservation time is set to be 60min, and in a malt saccharification stage, the rhizoma polygonati is added into the malt and the water for saccharification, and the filtering operation is carried out after iodine detection until the malt saccharification is complete;
s3, wort boiling: boiling the wort filtered in the step S2, controlling the boiling time to be 70min, sequentially adding hops at 40min and 65min after the wort is boiled in the boiling process, weighing rhizoma polygonati, adding the rhizoma polygonati into the wort in the boiling stage, and performing rotary sedimentation operation after boiling;
s4, cooling wort: cooling the wort obtained by rotary precipitation in the step S3, inoculating beer-specific yeast after cooling, wherein the cooling time is controlled within 1h, and the temperature after cooling is 7-9 ℃;
s5, fermenting and obtaining a finished product: cooling, adding yeast special for beer, filtering, loading into water sealed tank for primary fermentation for 8-10 days, sucking upper liquid in the water sealed tank after primary fermentation, loading into beer bottle for secondary fermentation for 18-20 days to obtain rhizoma Polygonati refined beer product.
Preferably, the materials of the refined beer of rhizoma Polygonati are respectively Australian wheat, kazate hops, WEISS yeast and dried and crushed rhizoma Polygonati, and for brewing 20 liter of refined beer, 3kg of Australian wheat, 2kg of wheat, 40g of hops (20 g each time) and 10g of yeast are required to be added in sequence at 40min and 65min in S3.
Preferably, the heat-preserving time in S2 is set to 60min, and stirring is performed at intervals of 20 min.
Preferably, in the step of saccharification of the S2 malt, 10g/kg (ratio of the quantity of the rhizoma polygonati to the quantity of the malt) of the rhizoma polygonati is weighed, 20g/kg, 40g/kg and 80g/kg of the rhizoma polygonati is added into the malt and the water for saccharification.
Preferably, during the S3 boiling stage, rhizoma Polygonati is weighed 10, 20, 40, 80g/kg (ratio of rhizoma Polygonati to malt amount) respectively, and added into wort.
The invention provides a preparation method of rhizoma polygonati refined brewing beer based on a medicine-food homology theory, which has the following beneficial effects compared with the prior art: the raw materials are only malt, yeast, hop and water, no chemical substances or preservative are added, compared with common industrial beer, the malt and hop have high content and high wort concentration, the refined beer has rich and unique taste, and the rhizoma polygonati refined beer maintains the nutritional ingredients and the medicinal value of rhizoma polygonati to the greatest extent by examining the addition amount and the addition time period (saccharification and boiling) of rhizoma polygonati in the brewing process.
Drawings
FIG. 1 is a flow chart of the process for brewing beer by refined rhizoma Polygonati in the invention;
FIG. 2 is a graph showing a comparative table of the total weight added index of Polygonatum sibiricum Red of the present invention.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments, and all other embodiments obtained by those skilled in the art without making creative efforts based on the embodiments of the present invention are included in the protection scope of the present invention.
Referring to fig. 1-2, the embodiment of the invention provides a technical scheme: a preparation method of rhizoma polygonati refined brewing beer based on a medicine and food homology theory specifically comprises the following steps:
s1, crushing malt: the malt is crushed by a 'conditioning crushing method', namely, a small amount of tap water is used for wetting the surface of the malt for about 5 minutes before crushing, so that the water content of wheat bran is increased and the water content of endosperm is not changed greatly, thereby realizing the crushing requirement;
s2, saccharification of malt: feeding and stirring the malt and water obtained in the step S1 by adopting a leaching saccharification process, wherein the ratio of the malt to the water is 1:5, the feeding temperature is set to be 66-68 ℃, the heat preservation time is set to be 60min, and in a malt saccharification stage, the rhizoma polygonati is added into the malt and the water for saccharification, and the filtering operation is carried out after iodine detection until the malt saccharification is complete;
s3, wort boiling: boiling the wort filtered in the step S2, controlling the boiling time to be 70min, sequentially adding hops at 40min and 65min after the wort is boiled in the boiling process, weighing rhizoma polygonati, adding the rhizoma polygonati into the wort in the boiling stage, and performing rotary sedimentation operation after boiling;
s4, cooling wort: cooling the wort obtained by rotary precipitation in the step S3, inoculating beer-specific yeast after cooling, wherein the cooling time is controlled within 1h, and the temperature after cooling is 7-9 ℃;
s5, fermenting and obtaining a finished product: cooling, adding yeast special for beer, filtering, loading into water sealed tank for primary fermentation for 8-10 days, sucking upper liquid in the water sealed tank after primary fermentation, loading into beer bottle for secondary fermentation for 18-20 days to obtain rhizoma Polygonati refined beer product.
In this example, the refined beer materials of Polygonatum sibiricum Red are Australian wheat, kazate hops, WEISS yeast and dried and crushed Polygonatum sibiricum Red, respectively, and for brewing 20L refined beer, 3kg of Australian wheat, 2kg of wheat, 40g of hops (20 g of hops are added each time when 40min and 65min are counted in S3) and 10g of yeast are needed.
In this example, the holding time in S2 was set to 60min and stirring was performed at 20min intervals.
In this example, in the saccharification stage of S2 malt, 10g/kg (ratio of the quantity of rhizoma Polygonati to the quantity of malt) of rhizoma Polygonati is weighed, 20g/kg, 40g/kg, and 80g/kg of rhizoma Polygonati is added to malt and water to carry out saccharification.
In this example, during the S3 boiling phase, 10, 20, 40, 80g/kg (ratio of quantity of rhizoma Polygonati to quantity of malt) of rhizoma Polygonati are weighed respectively and added to wort.
And all that is not described in detail in this specification is well known to those skilled in the art.
Experimental data
The preparation method of the refined beer of rhizoma polygonati comprises the steps of adding rhizoma polygonati in different stages of beer brewing respectively, wherein an evaluation group is arranged, and consists of professionals with abundant experience, wherein the group is 10 people in total, and comprehensive evaluation is carried out on four aspects of color, aroma, taste and style, and the adding amount of rhizoma polygonati in a saccharification stage is 10g/kg (wine sample 1), 20g/kg (wine sample 2), 40g/kg (wine sample 3) and 80g/kg (wine sample 4) respectively in the wine samples 1-4;
wine sample 5-8, adding rhizoma Polygonati in boiling stage in the amounts of 10g/kg (wine sample 5), 20g/kg (wine sample 6), 40g/kg (wine sample 7), and 80g/kg (wine sample 8); the score value can be seen that the score value is highest when 20g/kg of rhizoma polygonati is added in the boiling stage; in the saccharification stage and the boiling stage, when 20g/kg of rhizoma polygonati is added, the sensory score value is maximum, and when the rhizoma polygonati amount is continuously increased, the sensory score value is reduced; the analytical reasons are probably that rhizoma polygonati contains a large amount of polysaccharide, the nature and the taste are sweet, when the adding amount is large, and the dissolution of substances such as polysaccharide is increased, the brewed rhizoma polygonati refined beer is slightly sweet in taste and lacks the mellow taste of beer, and in sum, the best process for brewing the beer is selected when the adding amount of rhizoma polygonati is 20g/kg in the saccharification stage and the boiling stage.
In summary, by the method, the rhizoma polygonati refined beer brewed under the optimal process and the refined beer without rhizoma polygonati are subjected to the detection of the diosgenin content by 2 wine samples, and the detection result is that the wine sample No. 1 is 33.7mg/L and the wine sample No. 2 is not detected, so that the rhizoma polygonati refined beer has the characteristics of transparent, clear and glossy color, mellow and rich flavor, delicious taste, mellow and soft taste, and has the unique beer style, coordinated wine body components, the content of the representative active ingredient diosgenin reaches 33.7mg/L, the basic requirement of the beer on people is met, the active ingredient of rhizoma polygonati is reserved, the health care theory of 'medicine food homology' in China is further deepened, and a new choice is provided for beer lovers pursuing nutrition and health.
It is noted that relational terms such as first and second, and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions, and further, that the terms "comprise," "include," or any other variation thereof, are intended to cover a non-exclusive inclusion such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements, but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A preparation method of rhizoma polygonati refined brewing beer based on a medicine-food homology theory is characterized by comprising the following steps:
s1, crushing malt: the malt is crushed by a 'conditioning crushing method', namely, a small amount of tap water is used for wetting the surface of the malt for about 5 minutes before crushing, so that the water content of wheat bran is increased and the water content of endosperm is not changed greatly, thereby realizing the crushing requirement;
s2, saccharification of malt: feeding and stirring the malt and water obtained in the step S1 by adopting a leaching saccharification process, wherein the ratio of the malt to the water is 1:5, the feeding temperature is set to be 66-68 ℃, the heat preservation time is set to be 60min, and in a malt saccharification stage, the rhizoma polygonati is added into the malt and the water for saccharification, and the filtering operation is carried out after iodine detection until the malt saccharification is complete;
s3, wort boiling: boiling the wort filtered in the step S2, controlling the boiling time to be 70min, sequentially adding hops at 40min and 65min after the wort is boiled in the boiling process, weighing rhizoma polygonati, adding the rhizoma polygonati into the wort in the boiling stage, and performing rotary sedimentation operation after boiling;
s4, cooling wort: cooling the wort obtained by rotary precipitation in the step S3, inoculating beer-specific yeast after cooling, wherein the cooling time is controlled within 1h, and the temperature after cooling is 7-9 ℃;
s5, fermenting and obtaining a finished product: cooling, adding yeast special for beer, filtering, loading into water sealed tank for primary fermentation for 8-10 days, sucking upper liquid in the water sealed tank after primary fermentation, loading into beer bottle for secondary fermentation for 18-20 days to obtain rhizoma Polygonati refined beer product.
2. The preparation method of the refined rhizoma polygonati beer based on the theory of homology of medicine and food according to claim 1, wherein the refined rhizoma polygonati beer raw materials are respectively Australian wheat, kazate hops, WEISS yeast and dried and crushed rhizoma polygonati, taking 20 liters of refined beer as an example, 3kg of Australian wheat, 2kg of wheat, 40g of hops (hops are added in sequence in 40min and 65min in S3 of the brewing process, and 20g of yeast are added each time) and 10g of yeast are needed.
3. The method for preparing refined beer from rhizoma Polygonati based on medicinal and edible theory according to claim 1, wherein the heat preservation time in the step S2 is set to 60min, and stirring is performed once every 20 min.
4. The method for preparing refined beer from rhizoma Polygonati based on the theory of homology of medicine and food according to claim 1, wherein the step of saccharification of S2 malt is characterized in that rhizoma Polygonati is respectively weighed 10g/kg, 20g/kg, 40g/kg (ratio of rhizoma Polygonati to malt amount), added into malt and water, and saccharified.
5. The method for preparing refined beer of rhizoma Polygonati based on the theory of homology of medicine and food according to claim 1, wherein in the S3 boiling stage, rhizoma Polygonati is respectively weighed 10, 20, 40, 80g/kg (ratio of rhizoma Polygonati amount to malt amount) and added into wort.
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| CN109055067A (en) * | 2018-10-29 | 2018-12-21 | 林荣敏 | A kind of birch juice beer and its brewing method |
| CN111690483A (en) * | 2019-03-14 | 2020-09-22 | 宜春学院 | Preparation method of sealwort cherry beer |
| CN113186050A (en) * | 2021-05-13 | 2021-07-30 | 天津科技大学 | Medicinal and edible traditional Chinese medicine health-care tea beer and preparation method thereof |
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| Title |
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| 薛文华: "黄精啤酒酿造工艺及其风味物质分析", 中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑, no. 12, pages 024 - 214 * |
| 赵金海，吴玉荣: "养生枣啤", 酿酒科技, no. 6, pages 77 - 78 * |
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