CN1333328A

CN1333328A - Sea-buckthorn beer

Info

Publication number: CN1333328A
Application number: CN 01123484
Authority: CN
Inventors: 彭波; 陈为
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-07-27
Filing date: 2001-07-27
Publication date: 2002-01-30

Abstract

The present invention relates to a sea-buckthorn nutrient beer integrating the taste and nutritive value of sea-buckthorn berry and traditional beer into one body, and is characterized by dissolving nutrient components of sea-buckthorn berry in the beer effectively, and its production method includes the following steps: preparing beer, pretreating sea-buckthorn berry, blending to obtain sea-buckthorn beer, filling, sterilizing, labelling, boxing and putting in storage so as to obtain said invented finished product.

Description

Sea-buckthorn beer

Technical field:

The present invention relates to a kind of taste and sea-buckthorn beer of uniting two into one of nutritive value and traditional beer with the sea-buckthorn pulp.

Background technology:

Sea-buckthorn is a wild bush, has another name called vinegar thorn willow, acid thorn, black thorn (Hippohachamnoidesc), and fruit is sour and astringent, but contains multivitamin and amino acid, and the vitamins C that Fructus Hippophae was rich in exceeds orange, apple 30-50 doubly, and nutritive value is very high.In the Tang Dynasty " four doctor's allusion quotations ", on the books to the pharmaceutical use of sea-buckthorn: medicinal its fruit, flavor acid warm in nature is gone into liver stomach and intestine and small intestine warp, favourable lung stagnation resolvation, relieving dyspepsia, functions such as promoting blood circulation to remove blood stasis.The northern China sea buckthorn resources is very abundant, and the prospect of development and use is very wide.Squeeze the sea-buckthorn pulp and can be mixed with hippophae rhamnoides beverage, existing at present sea-buckthorn carbonated drink and hippophae rhamnoides beverage.

Beer is the drink that people use always already, and almost unalterable technology is for many years being continued to use in the production of beer, and the kind of beer, mouthfeel relatively all compare dull, stiff.

Used raw material is a raw material with Fructus Hordei Germinatus, hops, rice mainly in the existing beer production, and in addition yeast fermentation is made.Along with the bigger raising of standard of living, people the demand of beer is not only quantitatively satisfy, the selection on the brand, and kind, the style of beer had demand widely.At present existing alcohol-free beer, multidimensional beer, white beer, fruit juice beer etc., part has satisfied people's hobby and selection.The vitamin contents of these several beer is lower, and mouthfeel still has bitter taste, not too can satisfy old man, women, children's demand.

Summary of the invention:

Purpose of the present invention is that the nutritive ingredient in the sea-buckthorn pulp is dissolved among the beer effectively, and increases the sweet sour taste of sea-buckthorn, makes a kind of high nutritional type sea-buckthorn beer with unique fresh mouthfeel.

The technical solution adopted in the present invention is as follows:

The preparation of beer:

Selected high-quality Fructus Hordei Germinatus and rice are pulverized, and add water and carry out gelatinization and saccharification, till detecting saccharification thoroughly; The filtration that then heats up, the limpid wheat juice after obtaining filtering.Boil then, in boiling part, add hops by stages, boil requirement of strength 8---12%.After boiling end, wheat juice is smash whirlpool tank to be cooled off and clarified 40 minutes, then wheat juice is cooled off through the thin plate water cooler, cooled wheat juice temperature is about 7.0 ℃, wheat juice is inserted through in the disinfectant jar cylinder, to Wort oxygenating, and append preferred yeast, make it under aerobic conditions, carry out respiration according to wheat juice amount; When reaching certain fermentation appearance, carry out the sealed cans anaerobic fermentation.

When di-acetyl reverts to 0.08mg/l, cooling row yeast, the yeast of discharging is given it up for the first time; When temperature drops to-0.5 ℃, stablize about 2 days, row's secondary yeast, this yeast can drop in the process of reproduction.Just can carry out next process about one week of storage after the fermented liquid---filter.

Resize ratio is made former wheat juice content and is 6 °-12 ° ordinary beer.

The pre-treatment of fruit juice:

Key in the hippophae rhamnoides nutrition beer filtration step is the processing and the filtration of highly enriched sea-buckthorn pulp, because product of the present invention is to be the allotment of wine base and fruit juice with beer, be to have added the sea-buckthorn concentrated fruit pulp in the beer,, need carry out for two steps and filter for adding stiff stability---coarse filtration and smart filter.Fruit juice does not participate in fermentation, and the protein in the fruit juice makes the corresponding increase of polymer nitrogen content in the fermented liquid, so reply fruit juice is clarified pre-treatment before beer filtration.

It is about 75% that the present invention adopts soluble solid, and pol is the highly enriched sea-buckthorn pulp of 70 degree.

The at first accurate fixed fruit juice amount of adding of needing of amount, the juice content of sea-buckthorn beer of the present invention is weight percentage 2%---and 6%, join the above-mentioned former wheat juice content of making and be in 6 °-12 ° the ordinary beer and dilute dissolving, stir mixing; Add tannin and gelatin finings, concentration is 40ppm, and the ratio of tannin and gelatin is 4: 1, and tannin can directly join in the fruit juice of dilution, and gelatin need heat or dissolving fully under 50 ℃ of water temperatures; Tannin just can add gelatin after disperseing, and stirs 15-20 minute, and quiescent settling one day again through the whizzer centrifugal treating, carries out coarse filtration then.

Coarse filtration adopts diatomite filtration, and adds PVPP in filtering system, and PVPP can specific aim adsorbing polyphenols material, and can capture the hmw protein molecule, mainly be the sedimentary generation of prevention, can improve the sensitivity of stability and minimizing oxygenizement, addition is 20 gram/hectolitres.

Behind fruit juice and the abundant mixing of beer, carry out smart filter (Vc that adds 35ppm simultaneously is used for anti-oxidant) by fine filter paper board again.After the smart filter, the turbidity≤1.5EBC of hippophae rhamnoides nutrition beer reaches country-level standard.

Carry out can after the voltage stabilizing, carry out high temperature behind the gland, carry out decals, vanning, warehouse-in after the cooling, be the sea-buckthorn beer finished product.

Description of drawings:

Fig. 1 is a process flow sheet of the present invention.

Major advantage of the present invention:

1, technology is simple, cost is low, effect is good.

2, keep beer characteristic and sea-buckthorn characteristic, under the prerequisite of two kinds of fundamental characteristics, produce The beer of novel taste, nutritive value improves because this beer still has beer, So the consumer all can accept.

3, good mouthfeel, bitter sweet clearly demarcated, make us aftertaste.

The specific embodiment

According to the different consumer groups' demand, the ratio of beer and highly enriched sea-buckthorn pulp is done With suitable adjustment, can make the sea-buckthorn beer that is fit to different crowd.

Embodiment 1:(generally is suitable for the Ms and the student drinks)

---in 8 ° the beer, sneaking into 4%---6% the high concentration sand that is 7 ° at original wort concentration The sour jujube pulp, the sea-buckthorn beer that is mixed with, the mouthfeel uniqueness is bitter sweet suitable.

Embodiment 2:(generally is suitable for southern male drinking)

Be 10 ° at original wort concentration---in 11 ° the beer, sneak into 2.5% highly enriched sea-buckthorn Pulp is mixed with sea-buckthorn beer, and is bitter sweet clearly demarcated, and fragrant and hops hardship is as main take Fructus Hordei Germinatus.

Embodiment 3:(generally is suitable for northern male drinking)

Be 11 ° at original wort concentration---in 12 ° the beer, sneak into 2% sea-buckthorn concentrated fruit pulp, Be mixed with sea-buckthorn beer, bitter sweet clearly demarcated, (bitter degree is slightly larger than in order to lead for fragrant and hops hardship take Fructus Hordei Germinatus Embodiment 2, and sugariness is slightly less than embodiment 2).

Claims

1 one kinds of hippophae rhamnoides nutrition beer and preparation method thereof, it is characterized in that: in former wheat juice content is 6 °-12 ° ordinary beer, adding weight percent is 2%---6% soluble solid is about 75%, pol is the highly enriched sea-buckthorn pulps of 70 degree, through dilution dissolving, stirring, add tannin and gelatin finings,, obtain the hippophae rhamnoides nutrition beer of turbidity≤1.5EBC through diatomite coarse filtration and the smart filter of fine filter paper board.

2, a kind of prescription of hippophae rhamnoides nutrition beer according to claim 1, it is characterized in that: at original wort concentration is 7 °---in 8 ° the beer, add 4%---6% high density sea-buckthorn pulp, be mixed with bitter sweet suitable, generally be suitable for the hippophae rhamnoides nutrition beer that Ms and student drink.

3, a kind of prescription of hippophae rhamnoides nutrition beer according to claim 1, it is characterized in that: at original wort concentration is 10 °---in 11 ° the beer, add 2.5% highly enriched sea-buckthorn pulp, be mixed with bitter sweet clearly demarcated, have Fructus Hordei Germinatus perfume (or spice) and hops are felt earnestly, generally be suitable for the hippophae rhamnoides nutrition beer that southern man drinks.

4, a kind of prescription of hippophae rhamnoides nutrition beer according to claim 1, it is characterized in that: at original wort concentration is 11 °---in 12 ° the beer, the sea-buckthorn concentrated fruit pulp of adding 2%, be mixed with bitter sweet clearly demarcated, it is bigger to have Fructus Hordei Germinatus perfume and the bitter to the taste sense of hops and bitter degree, generally is suitable for the hippophae rhamnoides nutrition beer that northern man drinks.

5, the making method of hippophae rhamnoides nutrition beer according to claim 1 is characterized in that: the mixed solution at sea buckthorn juice and beer carries out adding PVPP in the process of diatomite coarse filtration in filtering system, and addition is 20 gram/hectolitres.