CN1331280A

CN1331280A - Sanmai beer

Info

Publication number: CN1331280A
Application number: CN 00119349
Authority: CN
Inventors: 刘国忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-06-30
Filing date: 2000-06-30
Publication date: 2002-01-16

Abstract

A "Sanmai" beer as health-care one is prepared from oats, buckwheat, barley and hop through germinating oats and buckwheat, baking, crushing, adding frsh barley malt milk and composite enzyme, enzymolysis, saccharifying, adding hop several times, boiling, cold condensing, adding beer yeast, low-temp fermentation, ageing, filter, loading in containers and sterilization. Its advantages incldue reducing blood sugar and blood fat, rich nutrients and agreeable taste.

Description

Sanmai beer

That Sanmai beer belongs to is functional, low in calories, low ethanol content, be rich in carbonic acid gas and foam figure, the novel mild health care beer that oat, buckwheat, barley and hops are made through pure-blood ferment.

The kind of beer is a lot, but all is that major ingredient is through different process or concentration brew with the barley mainly.Traditional beer lacks function, and long-term drinking is easy to make the people to get fat, or causes other illness.

The objective of the invention is: provide a kind of plurality of health care functions such as hypoglycemic, lipopenicillinase, fat-reducing that have, good, low in calories, low ethanol content of flavor taste and new type functional mild health care beer with the due physical property of traditional beer.

Technical scheme of the present invention is: with oat, buckwheat, through germinateing, cure, after the fragmentation, add bright Fructus Hordei Germinatus slurry in proportion, and prozyme etc., under different temperature, pH value is adjusted in segmentation, carries out proteolysis and mashing; Will through leach adjusted wheat juice in proportion gradation add hops and boil, after condensation separation, add purebred cereuisiae fermentum, make through aging, the smart filter of low temperature fermentation, can, sterilization.

The present invention utilizes oat, buckwheat, is both the fundamental characteristics of wheat class, the nourishing function of performance oat and the natural uniqueness of buckwheat with barley before keeping traditional beer inherent physical property under the topic.Replacing barley with oat, buckwheat is major ingredient, is the functional beer that the saccharifying agent brew goes out with bright Fructus Hordei Germinatus, and not only nutritious, the flavor taste tool is good, and also has effects such as hypoglycemic, lipopenicillinase, drink of a specified duration are difficult for getting fat.Extensively be suitable for drinking of sub-men and women, old and young and diabetes, hyperlipidemia and obese people, have special vast market prospect.

Embodiment combined process prescription carries out: the preparation of 1 Fructus Hordei Germinatus: select fresh oat, buckwheat, barley for use, after removal of impurities, screening, use clear water below 20 ℃ respectively, adjust pH value with liming or sodium hydroxide, be interrupted and changed water retting 40-60 hours, under 15 ℃ of left and right sides temperature, ventilate in right amount, germinate about seven days behind the draining, the Fructus Hordei Germinatus use of can pulling an oar: with oat, Fructus Fagopyri Esculenti carry out drying at 95-105 ℃, baked coke is standby.

2, the preparation of wheat juice: get the oat malt of burnt roasting, foster Fructus Hordei Germinatus in proportion, after fragmentation, put into 4 times of water, add bright mash and prozyme to flour, respectively with 40 ℃, 45 ℃ hydrolysis 2 hours, continue with 62 ℃, 70 ℃ hydrolysis 2 hours after adjusting pH value, boil 10 minutes after, leach juice clearly.Use boiling water filter wash residue again, merge and adjust twice wheat juice gradation adding hops, continued to boil 1-2 hours, be cooled to 60 ℃ of precipitations 1-2 hours, it is standby to leach coagulum.

3, fermentation: filtering wheat juice is reduced to below 15 ℃, add purebred beer fresh yeast, ferment after 7-10 days, squeeze in the pressure-pot, the back ferment is aging down at 4-6 ℃.

4, smart filter, can, sterilization: filter to wine liquid essence under cold condition to a certain degree aging by grade, pure mellow wine carries out can after handling by voltage stabilizing under 0-2 ℃, be packaged to finished product behind pasteurization.

The product the key technical indexes:

The pale brown look of outward appearance, limpid transparent, the pure white exquisiteness of foam has pure Jiao Maixiang and hops fragrance.Original wort concentration 5-10% (W), attenuation real degree be greater than 60%, and carbon dioxide content is greater than 0.35% (W), and every liter of diacetyl content is less than 0.1mg, and the quality guaranteed period: pasteurized beer was greater than 90 days.

Claims

1, Sanmai beer is saccharifying agent, adds multiple degrading enzyme, complex enzyme hydrolysis, purebred beer yeast fermenting brew and form with bright Fructus Hordei Germinatus slurry by oat, buckwheat and hops.It is characterized in that having kept the due physical property of traditional beer, and have hypoglycemic, lipopenicillinase and for a long time drink be difficult for getting fat and cause plurality of health care functions such as other illness.Low in calories, low ethanol content, the foam mouthful power of enriching, stop is strong, and the flavor taste tool is good.With oat, support wheat through germinateing, cure, add bright Fructus Hordei Germinatus slurry in proportion after the fragmentation, prozyme etc., segmentation adjustment pH value carries out proteolysis and mashing under different temperature; Will through leach adjusted wheat juice in proportion gradation add hops and boil, after condensation separation, add purebred cereuisiae fermentum, make through aging, the smart filter of low temperature fermentation, can, sterilization.