CN1229483C - Gingko leaf beer and its preparing process - Google Patents
Gingko leaf beer and its preparing process Download PDFInfo
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- CN1229483C CN1229483C CN 01126729 CN01126729A CN1229483C CN 1229483 C CN1229483 C CN 1229483C CN 01126729 CN01126729 CN 01126729 CN 01126729 A CN01126729 A CN 01126729A CN 1229483 C CN1229483 C CN 1229483C
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- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to gingko leaf beer and a production method thereof, which provides beer with ginkgo leaf products. The gingko leaf beer has rich biologically active materials and performs the functions of safety and health care for human bodies. In the beer, the weight content of ginkgo leaf products is 0.3 to 15%, and the weight content of total flavonoids is 1 to 1500 mg/kg. The production method of the beer of the present invention comprises four working procedures of preparing malt, saccharification (preparing wort), fermentation and post treatment. The characteristic steps are carried out in the saccharification working procedure: 1, 0.125 to 0.48 mg/kg of hops is used; 2, a working procedure of reducing the temperature of hop wort is added, the temperature is reduced to 85 to 98 DEG C, 0.1 to 15% of the ginkgo leaf products are added twice, 50% of the ginkgo leaf products are taken, put in a boiling pot the first time, uniformly stirred and leached for 20 minutes, the rest 50% of the ginkgo leaf products are uniformly put in the boiling pot with the same method the second time and leached for 1.2 to 1.5 hours at the temperature of 85 to 90 DEG C, ginkgo leaf hop wort is obtained after hot and cold sludge is removed, and the working procedures of the fermentation and the post treatment packaging are carried out.
Description
Technical field:
The invention belongs to the technology that increases the natural ginkgo flavonoid compound in the beer.
Background technology:
Ginkgo has another name called gingko, it is a kind of ancient plant, before 100,017,000 years, ginkgo once was distributed widely in the Northern Hemisphere, because ice age is wrecked by the glacier, ginkgo is close to extinction in the world, only Chinese some areas, be subjected to little geography and microclimate condition factor to be preserved the ginkgo seeds, become " living fossil " world-famous.Ginkgo is widely distributed in China, and its stock number accounts for more than 70% of world's total amount, and ginkgo is to introduce a fine variety breeding from China mostly all over the world at present, thus in the title in state-owned " ginkgo native place ".
Food containing gingko almond all is known among the people with " integration of drinking and medicinal herbs " group food because of its unique effective constituent at all times.Put down in writing in the LI Shi-Zhen Compendium of Material Medica: " gonorrhoea is roared, dwindles just, ended to ginkgo prepared food warming the lung and benefiting QI, Dingchuan; Eat raw and fall phlegm, detoxicating desinsection ..." also on the books in Shennong's Herbal to the drug effect of puerarin, be used for treating heart and lung diseases and breathe heavily folklore Ginkgo Leaves such as heavy breathing, bronchitis and treat not that the ulceration pernio has special effect; External among the people also spreading fried in shallow oil soup with Ginkgo Leaf and drunk and can improve man memory power or the like.Nineteen sixties, some scholars of Europe furtherd investigate the drug effect and the effect of puerarin, show according to the report of international symposium in many ways, abundant biologically active substance is arranged in the Folium Ginkgo extract, comprise flavonoid compound, terpenoid, multiple amino acids, polysaccharides from ginkgo biloba, ginkgo first, second element, bilobalide or sugarcane etc., be generically and collectively referred to as gingkgo flavonoids, with the general flavone content is expression, and wherein bilobalide content accounts for 1/4th of total flavones amount.These actives mass-energy promote the blood of human body circulation, strengthen oxygen delivery capacity, improve brain nutrition, improve effects such as cardio and vascular function, memory.Ginkgetin A, second element can improve body immunity and kill bacteria; Gingkgo flavonoids also has stronger anti-oxidant, the effect of removing interior free yl; Research also show gingkgo flavonoids in senile dementia prevention and cure, reduce serum cholesterol, hypotensive and prophylaxis of tumours is all effective in cure.So ginkgo has the title of " universal health-care plant " again.At European gingko leaf preparation is to be widely used for one of medicine of preventing and treating various diseases; Particularly Japan, Korea S regard ginkgo as the another fiery healthcare products resource that is only second to Radix Ginseng in South East Asia.But the many various tablets, capsule, medicinal extract similar drug in medicine company, made of the exploitation of Ginkgo Leaf up to now; Also be used for abroad making protective foodss such as makeup, oral liquid, beverage, but only see direct teas beverage at home with Ginkgo Leaf.Not seeing in the daily beer of liking often drinking of people has this wholesome product that is rich in gingkgo flavonoids, and this is a kind of shortcoming.
Summary of the invention:
The present invention seeks to produce a kind of beer that is rich in the Ginkgo Leaf goods, have abundant biologically active substance, reach the effect of safe healthcare.
The total flavones weight content is-1500mg/kg or 3-80mg/kg in the beer of the present invention, and its main component is biflavone and ginkgo lactones, and wherein bilobalide content accounts for 1/4th of Ginkgo total flavones.Can select for use conventional " aluminum nitrate colorimetry " to carry out about the measuring method of its general flavone content.
The batching of gingko leaf beer and the technological process of production and traditional ordinary beer basically identical divide malt, saccharification (system wheat juice), fermentation, aftertreatment four big operations.The present invention adds two characterization step in the saccharification operation:
1. reduce the hops consumption, the hops consumption is to add 0.04% in the 2000ml wheat juice;
2. increase the step of adding the Ginkgo Leaf goods together, the hops wheat juice that saccharification (system wheat juice) operation is obtained typing cools to the Ginkgo Leaf goods that 85-98 ℃ of adding prepares, its weight content is 0.1-15%, addition means divides secondary to carry out, for the first time getting 50% Ginkgo Leaf goods drops in the boiling pot equably, in time stir (it is outer to must guard against the pot of overflowing), lixiviate continues to add remaining 50% Ginkgo Leaf goods after 20 minutes, drop into equally equably and stir and be incubated 85-98 ℃ of following lixiviate 1.2～1.5 hours in the boiling pot, cooling removes and reduces phlegm and internal heat, Ginkgo Leaf for finalizing the design behind the cold sludge, the hops blending wort also enters operations such as conventional fermentation procedure and aftertreatment packing immediately, gets this gingko leaf beer.
The prerequisite of this kind technical scheme is the preparation of Ginkgo Leaf goods: (1) these goods are the Ginkgoaceae plant, the blade of ginkgo (Ginkgcbilobal); (2) pluck in season in late summer to the mid-autumn and present green or yellowish green high-quality puerarin, (require in most blade total flavones amount be not less than 1% can pick); (3) timely clean (decon, Huang Ye and rotted leaf) is soaked under the 95.5-100 ℃ of water temperature to scald and was pulled airing (avoiding sun insolation) in 1-2 minute immediately out afterwards with the air blast oven dry under 55-59 ℃ of temperature control of dry feather cockscomb, and often stirs, and makes blade moisture content be reduced to 6-7%; (4) the vanes pulverizer after will drying was pulverized 20 orders, divided small packages 5kg/ bag, stored in the moistureproof case of lucifuge standby.
The gingko leaf beer that contains gingkgo flavonoids as mentioned above, because of being rich in biologically active substance (higher more than 1 to 5 times) than ordinary beer, have not only that foam is carefully composed, the beer flavor of tasty and refreshing, delicate fragrance, and the characteristic of the significant nourishing functions such as anti-ageing, anti-cancer, hypermnesis, senile dementia prevention and cure, hypertension, tinnitus of Ginkgo Leaf is arranged.
Embodiment:
The present invention now tests successfully through repeatedly practice, and the embodiment of its scheme is as follows:
Example 1:
Produce gingko leaf beer 2000ml, add Ginkgo Leaf goods 20g, make gingko leaf beer after, the weight content of its general flavone content is 108.26mg/kg.Its working method is:
(1) get the blending wort 2000ml that routine prepares, heating is just boiled;
(2) add pellet hop weight content 0.04%-, once add and boil, intensity 6-12% is boiled in control, obtains the hops typing wheat juice of 8 ° of Bx;
(3) 8 ° of Bx hops typing wheat juice are cooled to 85-98 ℃, drop into the Ginkgo Leaf goods of 20g and constantly stirring (twice 20 minutes pitch time of front and back) at twice, and under 85-98 ℃ of temperature, be incubated lixiviate 1.2-1.5 hour;
(4) remove the hot cold sludge matter that is incubated wheat juice, filter the Ginkgo Leaf, the hops blending wort that obtain finalizing the design;
(5) adopt a pot process to ferment: (A) Ginkgo Leaf, hops blending wort are cooled to 6-8 ℃ of inoculation yeast mud, inoculum size is 2%, and 6-9 ℃ of control leavening temperature fermented 13 days, and the karusen residual sugar has been reduced to 5 ° of Bx; (B) changing the secondary fermentation phase over to is about to the gingko leaf beer wine with dregs and is cooled to 4-5 ℃; Continue fermentation 8 days;
(6) be cooled to 0-1 ℃ again, cold 6 thoughtful 17 weeks of storage are standby, can get gingko leaf beer pale yellow, that flavor is positive after the filtration.Its general flavone content is 108.26mg/kg.
Example 2:
Produce gingko leaf beer 2000ml, add Ginkgo Leaf goods 30g, making its general flavone content of gingko leaf beer is 146.6mg/kg.
Working method:
(1) get blending wort 2000ml, heating is just boiled;
(2) add pellet hop 0.04%, once add and boil, intensity 8-12% is boiled in control, gets 8 ° of Bx hops typing wheat juice;
(3) 8 ° of Bx hops wheat juice are cooled to 85-98 ℃, drop into Ginkgo Leaf goods 30g at twice, constantly stir, processing requirement is with example 1;
(4) the Ginkgo Leaf hops blending wort that obtains finalizing the design with the working method (4) of example 1;
(5) with the working method (5) of example 1;
(6) with (6) of example 1, promptly get required gingko leaf beer, its total flavones amount is 146.6mg/kg.
Example 3 is produced gingko leaf beer 2000ml, adds Ginkgo Leaf goods 10g and makes gingko leaf beer.Its general flavone content is 55.0mg/kg.
Working method:
(1) get blending wort 2000ml, heating is just boiled;
(2) add pellet hop 0.04%, once add and boil, intensity 8-12% is boiled in control, gets hops typing wheat juice;
(3) 8 ° of Bx hops wheat juice are cooled to 85-98 ℃, divide secondary to drop into Ginkgo Leaf goods 10g, constantly stir, processing requirement is with example 1; (20 minutes pitch times of front and back secondary) also is incubated lixiviate 1.2-1.5 hour under 85-98 ℃ of temperature;
(4) remove heat, the cold sludge that is incubated wheat juice, filter the Ginkgo Leaf, the hops blending wort that obtain finalizing the design;
(5) with the working method (5) of example 1
(6) with the working method (6) of example 1, be about to required gingko leaf beer, its total flavones amount is 55.0mg/kg.
Example 4, example 5, example 6, example 7, example 8 are respectively produced gingko leaf beer 2000ml, add ginkgo goods 2.0g, 5.0g, 40g, 80g, 160g successively respectively, can get 10.5mg/kg, 25.3mg/kg, 188.5mg/kg, 384.6mg/kg, 769.2mg/kg respectively.
Working method is example 1 roughly the same all.
Claims (1)
1, a kind of production method of gingko leaf beer, it comprises Fructus Hordei Germinatus, saccharification system wheat juice, fermentation, aftertreatment four big operations, its characterization step is in the saccharification operation:
(1) reduce the hops consumption: the hops consumption is to add 0.04% in the 2000ml wheat juice;
(2) preparation hops Ginkgo Leaf wheat juice: hops wheat juice is cooled to 85-98 ℃, add the Ginkgo Leaf goods, its content is 0.1--15%, divides secondary to add, and once gets 50% Ginkgo Leaf goods and drops in the boiling pot, evenly stir, after the lixiviate 20 minutes, add remaining 50% apricot leaf products again, same evenly drop into and 85-98 ℃ of condition of insulation under lixiviate 1.2-1.5 hour, remove Ginkgo Leaf, the hops blending wort that to finalize the design behind the cold sludge that reduces phlegm and internal heat, enter fermentation procedure subsequently; Wherein the Ginkgo Leaf goods prepare according to the following steps:
(1) gets the Ginkgoaceae plant, the blade of ginkgo Ginkgo bilobal;
(2) get harvesting in season in late summer to the mid-autumn and be green or yellowish green high-quality puerarin; Require in most of puerarin the total flavones amount to be not less than picked in 1% o'clock;
(3) clean impurity, Huang Ye, rotted leaf are pulled airing out again with loft drier air blast oven dry under 55-59 ℃ of temperature control, and are often stirred after soaking boiling hot 1-2 minute under the 95.5-100 ℃ of water temperature, make blade moisture content be reduced to 6-7%;
(4) will dry rear blade and pulverize 20 orders, divide small packages 5.0kg/ bag, store in the moistureproof case of lucifuge standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01126729 CN1229483C (en) | 2001-09-10 | 2001-09-10 | Gingko leaf beer and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01126729 CN1229483C (en) | 2001-09-10 | 2001-09-10 | Gingko leaf beer and its preparing process |
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| Publication Number | Publication Date |
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| CN1338506A CN1338506A (en) | 2002-03-06 |
| CN1229483C true CN1229483C (en) | 2005-11-30 |
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| CN 01126729 Expired - Fee Related CN1229483C (en) | 2001-09-10 | 2001-09-10 | Gingko leaf beer and its preparing process |
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| CN105316145A (en) * | 2014-06-03 | 2016-02-10 | 山东中德发酵技术有限公司 | Ginkgo beer production method |
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