CN102051290B - Red jujube beer and brewing method thereof - Google Patents
Red jujube beer and brewing method thereof Download PDFInfo
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- CN102051290B CN102051290B CN 201010502851 CN201010502851A CN102051290B CN 102051290 B CN102051290 B CN 102051290B CN 201010502851 CN201010502851 CN 201010502851 CN 201010502851 A CN201010502851 A CN 201010502851A CN 102051290 B CN102051290 B CN 102051290B
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Abstract
The invention relates to red jujube beer and a brewing method thereof, and belongs to the technical field of brewing. The red jujube beer is produced through the high-voltage pulse electric treatment of a mixture of red jujube fermentation liquor and base beer and other processes. Various types of yeast are fermented to produce a plurality of aromatic substances and unique flavor ingredients which have a positive effect to the overall flavor of the red jujube fermentation liquor, so that quality is improved. Through the addition of non-saccharomyces yeast and saccharomyces yeast during different stages of fermentation, multi-strain combined fermentation increases the variety and content of flavor substances in the red jujube bear, so that taste is improved and quality is enhanced. Due to the adoption of the high-voltage pulse treatment, the red jujube fermentation liquor and the base beer are fully blended, and bodies of the red jujube fermentation liquor and the base beer are coordinated. The red jujube beer is unique in style, rich and pure in fragrance, refreshing and cool in taste, has a fragrant coordinated body, and is representative.
Description
Technical field
The present invention relates to a kind of red date beer and brewing method thereof, belong to brewing technical field.
Background technology
Red date is the mature fruit of Rhamnaceae jujube, is one of distinctive fruit of China, in northern China, very large cultivated area is arranged, and its cultivated area and output all account for the world more than 90%.Red date has high healthy nutritive value, is the protective foods that integrates medicine, food, benefit three large functions, is described as " woody grain, excellent tonic product ".Red date is one of four large life prolonging foods, and " kings of all kinds of fruits ", " live in vitamin pill " are arranged, the good reputation of " natural complex ", and among the people also have saying of " solar eclipse three jujubes, alive for evermore ".To this, in the agriculture book and medical book of ancient china, just had very succinct elaboration.Therefore, red date has exploitation prospect preferably.Beer is a kind ofly to be with Fructus Hordei Germinatus, barley, hops, water the low-alcoholic drink that main raw material is brewageed, and is nutritious, is loved by the people, and is one of alcoholic drink the most widely at present.Mostly be greatly in the market the ordinary beer that traditional technology is produced, not only nutrition but also to have the fruits beer of nourishing function less.Fruit wine Industry Quick Development in recent years, the red date fruit wine series products of making take red date as raw material have kept the distinctive nutritive value of red date and health care is worth, and therefore more and more is subject to people's favor.
Summary of the invention
The object of the invention is to provide a kind of red date beer and brewing method thereof.
Red date beer brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
The preparation jujube juice;
Described preparation jujube juice method is: select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 400～600w, and the treatment time is 5～10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, the water that adds 10～15 times of red date weight, add the sodium bisulfite of red date weight 0.2%～0.3% as colour protecting agent, 70～100 ℃ of lixiviate 2～3h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, the water that adds 5～8 times, jujube slurry, 60～80 ℃ of lixiviate 2～3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3～4, control temperature at 40～50 ℃, add 0.01%～0.05% prozyme to carry out enzymolysis, enzymolysis time is 1.5～4h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1～1: 1.5; Filter after enzymolysis; Be filled with the SO of 90～140mg/L
2, stir, 100 ℃ are carried out germicidal treatment 10～30min, get jujube juice;
After the conventional water extraction of table 1 and microwave treatment of the present invention, lixiviate red date draft relatively
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.0～3.5 | 250～300 | 5.0～6.0 |
| Microwave treatment after heat flooding | 4.5～6.5 | 300～400 | 6.5～7.0 |
Upper table can be found out the red date reusable heat water retting extraction of the juice after microwave treatment, and the red date crushing juice rate obviously improves.
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 0.5%～1%, and the controlled fermentation temperature is at 15～25 ℃, and fermentation time is 1～3d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 0.5%～1%, and the controlled fermentation temperature is at 15～25 ℃, and 1～3d ferments; Be filled with SO in fermentor tank
2, to concentration be 90～140mg/L, sterilization 10～30min, then access yeast saccharomyces cerevisiae, inoculum size is 0.5%～1%, the controlled fermentation temperature is 18～22 ℃, fermentation 2～5d; Filter, then freezing treatment 5～15h under-10～-5 ℃ of conditions filters by diatomite filter, filtrate is warming up to 15～25 ℃ keeps 6～12h, then filter by diatomite filter; Obtain filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 3～5 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10～25: 20～50, and former Fructus Hordei Germinatus concentration is 8～13 degree;
(3) red date beer preparation
Described red date beer preparation method is for making above-mentioned red date fermentation liquid and the former wine mixing of beer;
Specifically, the former wine of above-mentioned beer is squeezed in clean container, control 4～10 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 0.5%～5% of the former wine weight of beer, after mixing, both pass into high-voltage pulse electric, its strength of electric field is 5～15kv/cm, and umber of pulse is 2～5, and treatment temp is 4～20 ℃, treatment time is 20～30min, then is cooled to 0～10 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use CO during filtration
2Back pressure; Can, sterilization make finished product.
The present invention also comprises the red date beer product of producing by above-mentioned brewing method.
The present invention's Wine-making yeast used Saccharomyces cerevisiae, candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp. can select commercially available finished product or be used through after enlarged culturing by test tube strains.
Described cultivation flow process is: test tube strains → slant tube → liquid tube → triangular flask cultivation → Ka Shi tank;
Bacterium culture medium used adopts malt extract medium: 5～11 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature;
Described spawn culture method is:
1. under actication of culture stage aseptic condition, test tube strains is accessed fresh slant tube and activate, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days treat to grow on the inclined-plane white lawn, namely cultivate ripe;
2. the liquid culture stage is chosen a ring yeast thalline with inoculating needle from slant tube, and the liquid tube of 10ml wort is equipped with in access, shakes up, and 28～30 ℃ of heat insulating culture 24 hours are treated liquid level a large amount of CO of emerging
2Namely cultivate ripe;
3. the triangular flask cultivation stage continues the access of the thalline in liquid tube triangular flask to cultivate with under condition, enters afterwards the fastening tank cultivation and makes distiller's yeast; Ka Shi tank substratum can use the distiller's yeast converted mash, so that yeast adapts to large productive culture condition gradually.
The present invention adopts the techniques such as microwave treatment effectively to improve the red date crushing juice rate.Non-Saccharomyces candiyeast used, Ke Leke yeast, spore debaryomyces hansenii and pichia spp ferment, these yeast are generally at the early ambulant of wine fermentation, can generate a lot of aromatoising substances and special flavor compound, the overall local flavor of red date fermentation liquid is produced positive influence, improve quality.These Non-Saccharomyces are to SO
2More responsive and the general alcohol of anti-height not the, but can produce more acetic acid and ethyl acetate, thus jujube wine fermentation process early and middle portion utilize these yeast fermentations produce fragrant, produce ester, to increase flavour substances, add again afterwards SO
2Carry out sterilization, the later-stage utilization yeast saccharomyces cerevisiae thoroughly ferments, and overall local flavor has been produced positive influence.The present invention is by accessing Non-Saccharomyces and yeast saccharomyces cerevisiae at the fermentation different times, and many strain combined fermentations have increased kind and the content of jujube wine flavor substances, have improved mouthfeel, have improved quality.The present invention adopts high-voltage pulse to process, and makes that the former wine of red date fermentation liquid and beer fully merges, the wine body is coordinated.Gained red date beer product style of the present invention is unique, the mellow coordination of wine body, and aroma is strong pure, and clean taste is pleasant, has typicalness.
Table 2 red date beer Oranoleptic indicator
Table 3 red date beer flavour substances content
Table 4 red date beer Analysis of Nutritional
Table 5 red date beer physical and chemical index
| Project | Index |
| Alcoholic strength, V/V, % | 2.8～5.8 |
| CO 2Content, m/m, % | 0.45～0.50 |
| Total acid (with citrometer), % | 1.5～2.5 |
| Holding property of foam bubble, s | ≥210 |
| Di-acetyl, mg/L | 0.05～0.1 |
| Turbidity, EBC | ≤0.8 |
Embodiment
The present invention is further described for following examples:
Embodiment 1
Red date beer brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 400w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, add the water of 10 times of red date weight, add the sodium bisulfite of red date weight 0.3% as colour protecting agent, 70 ℃ of lixiviate 3h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, adds the water of 5 times, jujube slurry, 80 ℃ of lixiviate 2h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3, control temperature at 40 ℃, add 0.01% prozyme to carry out enzymolysis, enzymolysis time is 4h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1; Filter after enzymolysis; Be filled with the SO of 90mg/L
2, stir, 100 ℃ are carried out germicidal treatment 30min, get jujube juice;
After conventional water extraction and microwave treatment of the present invention, lixiviate red date draft relatively
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.0 | 250 | 5.0 |
| Microwave treatment after heat flooding | 6.5 | 300 | 6.5 |
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 0.5%, and the controlled fermentation temperature is at 25 ℃, and fermentation time is 3d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 1%, and the controlled fermentation temperature is at 15 ℃, and 3d ferments; Be filled with SO in fermentor tank
2, to concentration be 90mg/L, sterilization 30min, then access yeast saccharomyces cerevisiae, inoculum size is 1%, the controlled fermentation temperature is 18 ℃, fermentation 5d; Filter, then freezing treatment 15h under-5 ℃ of conditions filters by diatomite filter, filtrate is warming up to 25 ℃ keeps 6h, then filter by diatomite filter; Obtain filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 3 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10: 20, and former Fructus Hordei Germinatus concentration is 8 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in clean container, control 4 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 5% of the former wine weight of beer, passes into high-voltage pulse electric after both mix, and its strength of electric field is 5kv/cm, umber of pulse is 5, treatment temp is 20 ℃, and the treatment time is 20min, then is cooled to 0 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use CO during filtration
2Back pressure; Can, sterilization make finished product.
Red date beer flavour substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 3.2 |
| CO 2Content, m/m, % | 0.46 |
| Total acid (with citrometer), % | 1.8 |
| Holding property of foam bubble, s | 260 |
| Di-acetyl, mg/L | 0.06 |
| Turbidity, EBC | 0.6 |
Embodiment 2
Red date beer brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 600w, and the treatment time is 5min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, the water that adds 15 times of red date weight, add the sodium bisulfite of red date weight 0.2% as colour protecting agent, 100 ℃ of lixiviate 2h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, the water that adds 8 times, jujube slurry, 60 ℃ of lixiviate 3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 4, control temperature at 50 ℃, add 0.05% prozyme to carry out enzymolysis, enzymolysis time is 1.5h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1.5; Filter after enzymolysis; Be filled with the SO of 140mg/L
2, stir, 100 ℃ are carried out germicidal treatment 10min, get jujube juice;
After conventional water extraction and microwave treatment of the present invention, lixiviate red date draft relatively
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.5 | 300 | 6.0 |
| Microwave treatment after heat flooding | 4.5 | 400 | 7.0 |
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 1%, and the controlled fermentation temperature is at 15 ℃, and fermentation time is 1d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 0.5%, and the controlled fermentation temperature is at 25 ℃, and 1d ferments; Be filled with SO in fermentor tank
2, to concentration be 140mg/L, sterilization 10min, then access yeast saccharomyces cerevisiae, inoculum size is 0.5%, the controlled fermentation temperature is 22 ℃, fermentation 2d; Filter, then freezing treatment 5h under-10 ℃ of conditions filters by diatomite filter, filtrate is warming up to 15 ℃ keeps 12h, then filter by diatomite filter; Obtain filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 5 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 25: 50, and former Fructus Hordei Germinatus concentration is 13 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in clean container, control 10 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 0.5% of the former wine weight of beer, passes into high-voltage pulse electric after both mix, and its strength of electric field is 15kv/cm, umber of pulse is 2, treatment temp is 4 ℃, and the treatment time is 30min, then is cooled to 10 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use CO during filtration
2Back pressure; Can, sterilization make finished product.
Red date beer flavour substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 4.2 |
| CO 2Content, m/m, % | 0.46 |
| Total acid (with citrometer), % | 2.1 |
| Holding property of foam bubble, s | 250 |
| Di-acetyl, mg/L | 0.08 |
| Turbidity, EBC | 0.7 |
Embodiment 3
Red date beer brewing method of the present invention is as follows:
(1) red date fermentation liquid preparation:
Select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 500w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, the water that adds 12 times of red date weight, add the sodium bisulfite of red date weight 0.25% as colour protecting agent, 85 ℃ of lixiviate 2.5h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, the water that adds 6 times, jujube slurry, 80 ℃ of lixiviate 3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3.5, control temperature at 45 ℃, add 0.03% prozyme to carry out enzymolysis, enzymolysis time is 3h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1.2; Filter after enzymolysis; Be filled with the SO of 110mg/L
2, stir, 100 ℃ are carried out germicidal treatment 20min, get jujube juice;
After conventional water extraction and microwave treatment of the present invention, lixiviate red date draft relatively
| Juice extracting method | Soluble solid/% | Reducing sugar mg/mL | Total acid mg/mL |
| The hot water lixiviate | 3.2 | 260 | 5.2 |
| Microwave treatment after heat flooding | 5.5 | 380 | 6.8 |
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 0.6%, and the controlled fermentation temperature is at 22 ℃, and fermentation time is 3d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 0.8%, and the controlled fermentation temperature is at 18 ℃, and 2d ferments; Be filled with SO in fermentor tank
2, to concentration be 110mg/L, sterilization 20min, then access yeast saccharomyces cerevisiae, inoculum size is 1%, the controlled fermentation temperature is 20 ℃, fermentation 5d; Filter, then freezing treatment 12h under-10 ℃ of conditions filters by diatomite filter, filtrate is warming up to 25 ℃ keeps 10h, then filter by diatomite filter; Obtain filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 5 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 20: 40, and former Fructus Hordei Germinatus concentration is 10 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in clean container, control 6 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 4.5% of the former wine weight of beer, passes into high-voltage pulse electric after both mix, and its strength of electric field is 10kv/cm, umber of pulse is 3, treatment temp is 18 ℃, and the treatment time is 30min, then is cooled to 4 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use CO during filtration
2Back pressure; Can, sterilization make finished product.
Red date beer flavour substances content of the present invention
Red date beer Analysis of Nutritional of the present invention
Red date beer physical and chemical index of the present invention
| Project | Index |
| Alcoholic strength, V/V, % | 5.2 |
| CO 2Content, m/m, % | 0.48 |
| Total acid (with citrometer), % | 2.4 |
| Holding property of foam bubble, s | 260 |
| Di-acetyl, mg/L | 0.08 |
| Turbidity, EBC | 0.4 |
Claims (3)
1. a red date beer brewing method, is characterized in that, method is as follows:
(1) red date fermentation liquid preparation:
Make jujube juice;
Described preparation jujube juice method is: select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 400～600w, and the treatment time is 5～10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, the water that adds 10～15 times of red date weight, add the sodium bisulfite of red date weight 0.2%～0.3% as colour protecting agent, 70～100 ℃ of lixiviate 2～3h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, the water that adds 5～8 times, jujube slurry, 60～80 ℃ of lixiviate 2～3h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3～4, control temperature at 40～50 ℃, add 0.01%～0.05% prozyme to carry out enzymolysis, enzymolysis time is 1.5～4h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1～1: 1.5; Filter after enzymolysis; Be filled with the SO2 of 90～140mg/L, stir, 100 ℃ are carried out germicidal treatment 10～30min, get jujube juice;
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 0.5%～1%, and the controlled fermentation temperature is at 15～25 ℃, and fermentation time is 1～3d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 0.5%～1%, and the controlled fermentation temperature is at 15～25 ℃, and 1～3d ferments; Be filled with SO2 in fermentor tank, to concentration be 90～140mg/L, sterilization 10～30min, then access yeast saccharomyces cerevisiae, inoculum size is 0.5%～1%, the controlled fermentation temperature is 18～22 ℃, fermentation 2～5d; Filter, then freezing treatment 5～15h under-10～-5 ℃ of conditions filters by diatomite filter, filtrate is warming up to 15～25 ℃ keeps 6～12h, then filter by diatomite filter; Obtain
Filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 3～5 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10～25: 20～50, and former Fructus Hordei Germinatus concentration is 8～13 degree;
(3) red date beer preparation
Above-mentioned red date fermentation liquid and the former wine mixing of beer are made;
Specifically, the former wine of above-mentioned beer is squeezed in clean container, control 4～10 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 0.5%～5% of the former wine weight of beer, after mixing, both pass into high-voltage pulse electric, its strength of electric field is 5～15kv/cm, and umber of pulse is 2～5, and treatment temp is 4～20 ℃, treatment time is 20～30min, then is cooled to 0～10 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use the CO2 back pressure during filtration; Can, sterilization make finished product.
2. red date beer brewing method according to claim 1, is characterized in that, method is as follows:
(1) red date fermentation liquid preparation:
Select complete, without the red date of canker insect pest, rinse well with water purification, drain; Carry out microwave treatment, microwave power is 400w, and the treatment time is 10min, till splitting to red date aromatic flavour, fructus corni, to increase fruital and color and luster; After microwave treatment, add the water of 10 times of red date weight, add the sodium bisulfite of red date weight 0.3% as colour protecting agent, 70 ℃ of lixiviate 3h, filter to get filtrate a and jujube slag, jujube core is removed in the making beating of gained jujube slag, adds the water of 5 times, jujube slurry, 80 ℃ of lixiviate 2h, the b that filters to get filtrate mixes filtrate a and filtrate b; Add lemon acid for adjusting pH to 3, control temperature at 40 ℃, add 0.01% prozyme to carry out enzymolysis, enzymolysis time is 4h; Described prozyme is α-amylase: the mixture of polygalacturonase=1: 1; Filter after enzymolysis; Be filled with the SO2 of 90mg/L, stir, 100 ℃ are carried out germicidal treatment 30min, get jujube juice;
It is Wine-making yeast Saccharomyces cerevisiae that described red date fermentation liquid prepares yeast saccharomyces cerevisiae used, and Non-Saccharomyces used is candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. and pichia spp Pichia sp.;
Fermentation process is: above-mentioned jujube juice is squeezed into fermentor tank, and access candiyeast and Ke Leke yeast, inoculum size is 0.5%, and the controlled fermentation temperature is at 25 ℃, and fermentation time is 3d; Then access spore debaryomyces hansenii and pichia spp, inoculum size is 1%, and the controlled fermentation temperature is at 15 ℃, and 3d ferments; Be filled with SO2 in fermentor tank, to concentration be 90mg/L, sterilization 30min, then access yeast saccharomyces cerevisiae, inoculum size is 1%, the controlled fermentation temperature is 18 ℃, fermentation 5d; Filter, then freezing treatment 15h under-5 ℃ of conditions filters by diatomite filter, filtrate is warming up to 25 ℃ keeps 6h, then filter by diatomite filter; Obtain filtrate continue under these conditions freezing, filter, heat up, refilter, so repeatedly process 3 times, at last the red date fermentation liquid that highly clarify;
(2) the former wine preparation of beer
Adopt the former wine of traditional beer production technique beer brewing, main raw material Fructus Hordei Germinatus: burnt malt: rice is 100: 10: 20, and former Fructus Hordei Germinatus concentration is 8 degree;
(3) red date beer preparation
The former wine of above-mentioned beer is squeezed in clean container, control 4 ℃ of temperature, squeeze into lentamente above-mentioned red date fermentation liquid with the volume pump linearity simultaneously, red date fermentation liquid weight is 5% of the former wine weight of beer, passes into high-voltage pulse electric after both mix, and its strength of electric field is 5kv/cm, umber of pulse is 5, treatment temp is 20 ℃, and the treatment time is 20min, then is cooled to 0 ℃; Make that both fully merge, the wine body coordinates; Then with diatomite filter coarse filtration, the filter of cardboard filter essence, all use the CO2 back pressure during filtration; Can, sterilization make finished product.
3. a red date beer, is characterized in that, according to claim 1～2 either method make.
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| EP2816102A1 (en) * | 2013-06-18 | 2014-12-24 | Anheuser-Busch InBev S.A. | Method for preparing a fermented beverage and beverage thus produced |
| JP6595179B2 (en) * | 2014-12-16 | 2019-10-23 | 麒麟麦酒株式会社 | A low-alcohol beverage with a sense of body |
| CN110408490A (en) * | 2019-08-13 | 2019-11-05 | 深圳市杰安德国酒业有限公司 | A kind of heat-clearing health-care beer and preparation method thereof |
| CN111394214A (en) * | 2020-03-31 | 2020-07-10 | 浙江工商大学 | Yellow wine production process by sequential fermentation of ester-flavor yeast and yellow wine yeast |
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| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
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| CN101492640A (en) * | 2009-03-06 | 2009-07-29 | 河南省新郑金叶香料有限公司 | Red date fruit wine and method for preparing the same |
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| 果酒酵母选育研究进展;赵祥杰等;《酿酒》;20060131;第33卷(第1期);第47-60页 * |
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