CN101724525B - Blackberry beer and brewing method thereof - Google Patents
Blackberry beer and brewing method thereof Download PDFInfo
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- CN101724525B CN101724525B CN 201010103509 CN201010103509A CN101724525B CN 101724525 B CN101724525 B CN 101724525B CN 201010103509 CN201010103509 CN 201010103509 CN 201010103509 A CN201010103509 A CN 201010103509A CN 101724525 B CN101724525 B CN 101724525B
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Abstract
The invention provides blackberry beer and a brewing method thereof. The blackberry beer is brewed by a traditional beer production process, and before yeast is inoculated for fermentation, the concentration of raw barley juice is 8-12Bx; during fermentation, the method comprises the following steps of: adding 10-35% of processed blackberry juice before can sealing at the later period of the vigorous growth of the culture yeast of the raw barley juice, adding activated brettanomyce, sealing cans, fermenting for 7-10 days, cooling to -1-0 DEG C quickly and storing beer at constant pressure for 10-30 days so as to prepare the blackberry beer. The blackberry beer retains the inherent style of the beer, has full-bodied fruit fragrance, can also stand out the unique taste of blackberry, enables the beer to have a certain health-care function and is rich in the specific gamma-aminobutyric acid of the blackberry. The invention enriches the style and the variety of the beer greatly and meets the requirements of consumers at all levels.
Description
Technical field
The present invention relates to a kind of health-care beer and brewing method thereof, the concrete brewing method that relates to a kind of blackberry, blueberry beer.
Background technology
Blackberry, blueberry (blackberry) originates in NA, is the perennial vine of Rosaceae rubus (Rubus), and it is one of main member of the extensive fruitlet fruit trees of cultivating in European and American areas.The tender succulence of berry, color and luster is pleasant, unique flavor.The blackberry, blueberry fruit contains 20 seed amino acids and multivitamin, according to surveying and determination, the blackberry, blueberry soluble solid about 10%, total reducing sugar 5%, organic acid 1.2%～8%.Every 100g fruit contains Vc 11～18mg; VE 2.12mg; And contain superoxide-dismutase (SOD), anticancer, anti-ageing materials such as γ-An Jidingsuan (γ-An Jidingsuan has the metabolism of the brain of promotion as the nerve conduction material), calcium, zinc, selenium; Rare in the various fruits of its nutritive value, be higher than fruit such as orange, grape.
Because the various content of physiologically active substance of blackberry, blueberry are high, have effects such as the metabolism of promotion, step-down reducing blood-fat, anti-heart disorder.Sugar, organic acid, vitamins C, vitamin E, vitamin B group and hematopoiesis compound that the blackberry, blueberry berry is contained; Can replenish the various nutritional needs of human body; The traditional Chinese medical science is thought that blackberry, blueberry is warm in nature, acid is flat, nontoxic, is gone into liver kidney two warps; Have quench the thirst, eliminate the phlegm, function such as detoxifcation, can be used for treating diseases such as gout, erysipelas, seminal emission.External report, the every 100g of its berry contains the Whitfield's ointment of 0.5-2.5mg, can be used as sudorific, be treatment flu, influenza, pharyngolaryngitis the medicine of a warm nature well falls.The root immersion liquid can be used as nourishing the muscle and tendon invigorate blood circulation, the disappear medicament of red detumescence, and cauline leaf is fried in shallow oil water can wash hemorrhoid etc.Fruit also is rich in the antibiotic substance of volatile tool preservative activity.
The biochrome that is rich in the blackberry, blueberry fruit at present, bright-colored, to the good stability of light and heat, be natural food colorant.Can be rated as " Boart " in the fruit abroad, " U.S. life fruit " fashionable American-European market of blackberry, blueberry converted products, Sheng does not wane for a long time for many years, and annual consumption is all increasing.China introduced blackberry, blueberry first and carries out growing and cultivation (hull and chester kind) from 1986, and rapid successful popularizing planting.But current blackberry, blueberry export markets still close at the gate, and the home market developing is limited, and the blackberry, blueberry industry just meets with unprecedented " high yield quagmire ".The situation that causes high yield not have a good harvest; Major cause is exactly that the exploitation dynamics of home market blackberry, blueberry is not enough; The streamlined industrialization production of form plantation, plucking, transporting, process, sell; Its reason is the processing technology of blackberry, blueberry not mature enough at all, and the product pattern is single, and not large-scale processing is produced it is purchased deep processing.
Government supports with fruit to be the development of the alcoholic drink of raw material and non-grain raw material to the development of alcohol product developing industry encouragement low-alcoholic and brewing wine, like wine and other fruit wine.This development to the fruit beer is favourable, and the alcoholic drink of low multi-flavour is following wine industry market expansion spatial developing direction.At present the fruit wine of home market is mainly wine, and year consumption is about 500,000 tons, and kind and the output of other fruit wine are minimum, and the Blackberry market of fermenting is almost blank, this from a side illustration blackberry, blueberry fruit wine have very big development space.
In the existing beer variety, existing multiple fruit juice beer, like pears beer (CN1257915A), lichee beer, but these beer all are that the simple fruit juice that adds is processed on the beer basis, the taste of beer and fruit juice can not effectively merge; Existing raspberry, blueberry beer are the fermented wine of utilizing after wine of raspberry, blueberry ferment and beer mixing secondary fermentation, and complete processing is complicated, ethanol content is high.The present invention provides a kind of blackberry, blueberry beer, and fermentation mode is different with other beer, and has added distinctive Brettanomyces, and it has effectively kept the effective constituent of blackberry, blueberry beer, and has simplified making step, improved the mouthfeel of fruity beer, and it is wide to be fit to the crowd of quoting.
The present invention provides a kind of low alcohol water fruit beverage that is beneficial to exploitation China blackberry, blueberry, and blackberry, blueberry has very high nutritive value, at people's uphold nature, advocates today of green nourishing, and research and development blackberry, blueberry food drink has certain realistic meaning.And beer is a kind of low-alcoholic drink that liked by consumers in general; If can the brewing process of blackberry, blueberry and beer be organically combined and develops blackberry, blueberry beer; The intrinsic style that can keep beer can be given prominence to the unique taste of blackberry, blueberry again and made beer have certain nourishing function, will find a new road for the deep processing of blackberry, blueberry undoubtedly; Also will greatly enrich the assortment of beer, satisfy each arrangement of consumption person's demand.The present invention considers exploitation blackberry, blueberry beer from the nutritive value and mouthfeel two aspects of blackberry, blueberry, and the smell of fruits is very sweet for the blackberry, blueberry beer of preparation, nutritious.
Summary of the invention
The present invention provides a kind of brewing method of blackberry, blueberry beer, comprises the preparation of beer pure mellow wine, the preparation of clear juice and the Secondary Fermentation of blackberry, blueberry beer, and it comprises following steps:
A) traditional process for beer production beer brewing pure mellow wine is adopted in the preparation of beer pure mellow wine, and original wort concentration is that 8-12 inserts yeast fermentation when spending;
B) blackberry juice preparation blackberry, blueberry is frozen 12 ℃ of constant-temperature thawings of fruit, the fragmentation seed that removes slag gets magma, add the polygalacturonase low temperature clarification, filters system;
C) Secondary Fermentation of blackberry, blueberry beer adds the blackberry juice of 10-35% in pure mellow wine, adds the good distinctive Brettanomyces of activation, and envelope jar fermentation 7-10 days is reduced to rapidly-1-0 ℃, and constant voltage storage wine 10-30 days makes finished product.
The brewing method of above-mentioned blackberry, blueberry beer, wherein original wort concentration is preferably the 9-10 degree in the preparation of beer pure mellow wine; Blackberry juice preparation in low temperature clarification filter and to be preferably 12-20 ℃ of clarification 15-24 hour, non-velum filteration is used in coarse filtration then; Secondary Fermentation preferably includes ripe wine through thick, the smart filtration of zeyssatite, can, pasteurization step.
A kind of blackberry, blueberry beer, it is through above-mentioned any means brew.
A kind of blackberry, blueberry beer, wherein the ethanol content volume percent is 2.7-6.5; Per hundred milliliters of 1-4 milliliters of total acid; Carbonic acid gas per-cent is 0.25-0.40.
The blackberry, blueberry beer of aforesaid method brew; The Brettanomyces that adds can make the glycosidic link in the fruit decompose release fat family; Aromatic series; Terpene and isoprenoid have the material of fragrance, make the fragrance of blackberry, blueberry beer more outstanding, mainly contain aroma components such as trans-2-hexene-1-aldehyde, trans-the 2-hexen-1-ol, phenyl aldehyde, phenylcarbinol, jasmal, wintergreen oil, Eugenol, cis isoeugenol, trans isoeugenol, phantol, lindenol, Geraniol, α-ionol, dorinone; Give off a strong fragrance, nutritious.
Embodiment
The brew of embodiment 1 blackberry, blueberry beer
1) preparation of pure mellow wine: one-level Fructus Hordei Germinatus is adopted in brewageing of blackberry, blueberry beer, pulverizes through malt mill, and rice is being advisable below 1 millimeter through grinding particle size.During gelatinization brewing water is transferred to 45-50 ℃ and drops into rice, add fire resistant alpha-diastase.Drop into during saccharification and pulverize Fructus Hordei Germinatus, 50 ℃ of proteolysis, with carrying out saccharification in the gelatinization wine with dregs pump people brew kettle, heating up in the qualified back of iodine inspection, filters.Boil, add the one-level hops when wheat juice just boils, boil the preceding odor type hops that add of ending, grasp and boil intensity, the control wort concentration.Wheat juice pump people is rotated precipitation tank for precipitation, is cooled to 6-8 ℃ through Thin plate heat exchanger, and logical simultaneously aseptic wind makes wheat juice oxygen level at 8-10mg/L, and the cooling of wheat juice is accomplished at 60-100min; With wheat juice pump people fermentor tank, add 1-4 for yeast, the yeast dosage is the 0.85-1% of wheat juice amount, impurities removal in 12-24 hour is once; The article temperature is appreciated 10 ℃ naturally, the normal pressure fermentation, and the control leavening temperature, every big survey sugar is once; Reduce to 3.5-4.0 when spending when residual sugar, remove by filter yeast, pure mellow wine.
2) preparation of clear juice: blackberry, blueberry is frozen fruit take out 12 ℃ of constant-temperature thawings, earlier the interior wall of cup of juicer is used the alcohol swab wiping, treat its drying, put into the blackberry, blueberry broken juice, remove the slag seed, obtain magma from refrigerator.Magma is added polygalacturonase, put into the graduated cylinder low temperature clarification, clarified 15-24 hour for 12-20 ℃, non-velum filteration is used in coarse filtration then, joins in the bright beer tank.
3) in bright beer tank, add blackberry juice 10-30%, add the part good Brettanomyces of activation again, this Brettanomyces can make the glycosidic link in the fruit decompose release fat family; Aromatic series, terpene and isoprenoid have the material of fragrance, make the fragrance of blackberry, blueberry beer more outstanding; Mainly contain aroma components such as trans-2-hexene-1-aldehyde, trans-the 2-hexen-1-ol, phenyl aldehyde, phenylcarbinol, jasmal, wintergreen oil, Eugenol, cis isoeugenol, trans isoeugenol, phantol, lindenol, Geraniol, α-ionol, dorinone; The final alcoholic strength 4% of the blackberry, blueberry beer of making (v/v) seals jar then, and the article temperature rises to 12 ℃ naturally; Pressure is raised to 1.3-1.5Kg/cm2; Kept this pressure, this temperature 7-10 days, and reduced to rapidly-1-0 ℃, constant voltage storage wine 10-30 days; Ripe wine filters through zeyssatite is thick, smart, can, pasteurize, decals, is the blackberry, blueberry beer finished product.
Aforesaid method is brewageed blackberry, blueberry beer Oranoleptic indicator and is seen table 1
Table 1
| Project | Index |
| Outward appearance | Limpid transparent |
| Foam | Pure white, the fine and smooth cup of hanging of foam |
| Fragrance and taste | Tangible hops fragrance and blackberry, blueberry fruital are arranged, and taste is coordinated, pure, tasty and refreshing, free from extraneous odour |
Blackberry, blueberry beer physical and chemical index is seen table 2
Table 2
| Project | Index |
| Total acid (ml/100mL) | 1-4 |
| Alcoholic strength (v/v) % | 2.7-6.0 |
| PH | 2-5 |
| Colourity (EBC) | 1.0-10.0 |
| Carbonic acid gas (w/w) % | 0.25-0.40 |
Embodiment 2
Get one-level Fructus Hordei Germinatus 5kg, rice 2.5kg requires the wheat skin broken and not broken after kibbler is pulverized, and the grinding particle size of rice is below 1 millimeter.Add brewing water 10 and be raised to adjunce copper, during gelatinization temperature is raised to 45 ℃ and drops into rice, add fire resistant alpha-diastase.Be warmed up to 88-90 ℃, insulation 5-10min, this process need is operated on stirrer.Brew kettle is added 20 liters of 50 ℃ of saccharification of water, drop into to pulverize Fructus Hordei Germinatus insulation 45min proteolysis, after with carrying out saccharification in the gelatinization wine with dregs pump people brew kettle, 64 ℃ of left and right sides saccharification 60-70min are warmed up to 78 ℃ of insulation 8min after the iodine inspection is qualified, filter.Boil, add one-level hops 50 when wheat juice just boils and restrain, boil preceding odor type hops 10 grams that add of ending, boiled again 10 minutes, get 72 liters in wheat juice at last.Concentration 9 degree rotate wheat juice pump people precipitation tank for precipitation, are cooled to 6-8 ℃ through Thin plate heat exchanger, and logical simultaneously aseptic wind makes wheat juice oxygen level at 8-10mg/L, and the cooling of wheat juice is accomplished at 60-100min; With wheat juice pump people fermentor tank, add 1-4 for yeast, the yeast dosage is the 0.85-1% of wheat juice amount, impurities removal in 12-24 hour is once; The article temperature is appreciated 10 ℃ naturally, the normal pressure fermentation, and the control leavening temperature is surveyed sugar every day once; Reduce to 3.5-4.0 when spending when residual sugar, remove by filter yeast, 60 liters of pure mellow wines.Take out blackberry, blueberry and freeze 10kg12 ℃ of constant-temperature thawing of fruit, earlier the interior wall of cup of juicer is used the alcohol swab wiping, treat its drying, put into the blackberry, blueberry broken juice, remove the slag seed, obtain magma.Magma is added polygalacturonase, put into the graduated cylinder low temperature clarification, clarified 15-24 hour for 12-20 ℃, non-velum filteration is used in coarse filtration then, gets aseptic blackberry juice 8L, joins in the bright beer tank.Add the 0.4% good yeast of activation again, envelope jar then, the article temperature rises to 12 ℃ naturally, and pressure is raised to 1.3-1.5Kg/cm
2, kept this pressure, this temperature 7-10 days, to reduce to rapidly-1-0 ℃, constant voltage storage wine 10-30 days, ripe wine filter through zeyssatite is thick, smart, can, pasteurize, decals, are the blackberry, blueberry beer finished product.
Claims (6)
1. the brewing method of a blackberry, blueberry beer, it comprises the preparation of beer pure mellow wine, the preparation of blackberry juice and the Secondary Fermentation step of blackberry, blueberry beer, specifically comprises:
1) preparation of beer pure mellow wine: adopt traditional process for beer production beer brewing pure mellow wine, original wort concentration inserts yeast fermentation during for 8-12Bx;
2) preparation of blackberry juice: blackberry, blueberry is frozen 12 ℃ of constant-temperature thawings of fruit, and the fragmentation seed that removes slag gets magma, adds the polygalacturonase low temperature clarification, and filtration makes;
3) Secondary Fermentation of blackberry, blueberry beer: in pure mellow wine, add the blackberry juice of 10-35%, add the good Brettanomyces of activation, envelope jar fermentation 7-10 days is reduced to rapidly-1-0 ℃, and constant voltage storage wine 10-30 days makes finished product.
2. the said method of claim 1, wherein original wort concentration is 9-10Bx in the preparation of beer pure mellow wine.
3. the said method of claim 1, wherein blackberry juice preparation in low temperature clarification be filtered into 12-20 ℃ of clarification 15-24 hour, non-velum filteration is used in coarse filtration then.
4. the said method of claim 1, wherein Secondary Fermentation comprises that ripe wine filters can, pasteurization step through zeyssatite is thick, smart.
5. blackberry, blueberry beer, it is through any one method brew of claim 1-4.
6. the said blackberry, blueberry beer of claim 5, wherein the ethanol content volume percent is 2.7-6.5%, per hundred milliliters of 1-4 milliliters of total acid, carbonic acid gas per-cent is 0.25-0.40%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201010103509 CN101724525B (en) | 2010-02-01 | 2010-02-01 | Blackberry beer and brewing method thereof |
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| CN 201010103509 CN101724525B (en) | 2010-02-01 | 2010-02-01 | Blackberry beer and brewing method thereof |
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| CN101724525A CN101724525A (en) | 2010-06-09 |
| CN101724525B true CN101724525B (en) | 2012-07-25 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106318745A (en) * | 2015-06-18 | 2017-01-11 | 长春职业技术学院（长春市职业技术教育中心长春市财政学校） | Raspberry beer and preparation method thereof |
| CN107668466A (en) * | 2017-10-20 | 2018-02-09 | 江苏连恒生物科技有限公司 | A kind of blackberry fruit juice defecation method |
| CN108641839A (en) * | 2018-05-29 | 2018-10-12 | 贵州乔纳斯啤酒有限公司 | A kind of Rosa roxburghii Tratt flavor beer and its brewing method |
| CN108795609A (en) * | 2018-05-29 | 2018-11-13 | 贵州乔纳斯啤酒有限公司 | A kind of flavor beer and its brewing method |
| CN109971573B (en) * | 2019-03-11 | 2022-06-24 | 东北林业大学 | Raspberry fruit beer and preparation method thereof |
| CN109957480A (en) * | 2019-04-25 | 2019-07-02 | 盘锦哈喽鲜仔酒业有限公司 | A kind of production method of red careless sea salt acid beer |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085946A (en) * | 2007-06-18 | 2007-12-12 | 大连工业大学 | Blueberry beer and brewing method thereof |
| CN101085949A (en) * | 2007-06-18 | 2007-12-12 | 大连工业大学 | Bramble beer and brewing method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085946A (en) * | 2007-06-18 | 2007-12-12 | 大连工业大学 | Blueberry beer and brewing method thereof |
| CN101085949A (en) * | 2007-06-18 | 2007-12-12 | 大连工业大学 | Bramble beer and brewing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 史经略.蓝莓啤酒的研制.《中国酿造》.2009,(第1期),175-177. * |
| 苗方等.果汁发酵型啤酒研究概述.《酿酒科技》.2009,(第11期),104-107. * |
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