CN102827716A - Brewing technology of blueberry fruit beer - Google Patents
Brewing technology of blueberry fruit beer Download PDFInfo
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- CN102827716A CN102827716A CN2012103567946A CN201210356794A CN102827716A CN 102827716 A CN102827716 A CN 102827716A CN 2012103567946 A CN2012103567946 A CN 2012103567946A CN 201210356794 A CN201210356794 A CN 201210356794A CN 102827716 A CN102827716 A CN 102827716A
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Abstract
The invention discloses a brewing technology of blueberry fruit beer. The brewing technology comprises the step of adding blueberry juice of which the volume is 8%-12% of the total volume of the blueberry fruit beer when residual sugar in delicate beer is reduced to 3.6 degrees Bx in a post-fermentation process, wherein the blueberry juice is prepared by the steps of pulping blueberries into the blueberry pulp, centrifugally filtering the blueberry pulp, taking liquid supernatant, and adding a certain proportion of trehalose into the liquid supernatant. According to the brewing technology, the blueberry juice is added in the post-fermentation process, so that the problems of discordance in fruit juice fragrance and taste, poor non-biological stability, nutrient loss and the like caused by the adding of the blueberry juice after wort is cooled or when the wort is fermented can be solved, and the brewed blueberry fruit beer is bright and shining in color and luster, fine and smooth in foam, full-bodied in fruit fragrance and mellow and normal in mouthfeel, and has not only the fragrant and refreshing beer flavor, but also the unique health function of the blueberries.
Description
Technical field
The invention belongs to the brewage field, be specifically related to a kind of making method of blue berry beer.
Background technology
Beer is to be main raw material with water, Fructus Hordei Germinatus, hops, the low-alcoholic fermented wine that contains carbonic acid gas that forms through the yeast fermentation brew.Beer has the title of " liquid bread "; The spirituosity degree is low, be of high nutritive value; Staple has mineral substance such as moisture, glucide, protein, carbonic acid gas, VITAMINs and calcium, phosphorus, has often drunk functions of relieving summer heat, antithermic, helps digest, Appetizing spleen-tonifying, function such as improve a poor appetite.The wort that is used for beer brewing has abundant nutrition, wherein not only contains a large amount of glucides, also contains 18 seed amino acids and the various trace elements and the VITAMINs of multiple nutritional components and needed by human.
The fruit beer is called the beer mixing drink, has the local flavor of beer, and the nutrition and fragrance of fruits and vegetables are arranged again, and its lower alcoholic strength is liked by the human consumer deeply in addition.The fruit beer is divided into fruity beer and fruit juice beer two big classes at present.The fruit beer is exactly fruity beer in fact, and it is with beer dilution, adds a certain amount of white sugar and Hydrocerol A, adds a certain amount of fruit flavors again and processes.Though this fruit beer has the local flavor of beer and fruit concurrently, nutritive value is relatively low.Fruit juice beer is in beer, to add fruit juice concentrate or fruit drink, increased the content of VITAMINs and mineral substance in the beer, and its nutrition is more outstanding, and mouthfeel is softer, but less stable is operated repetition, the also higher and difficult popularization of expense.
Summary of the invention
The technical problem that the present invention will solve provides the making method of the blue berry beer that a kind of mouthfeel is good, stability is strong.
The technical scheme that the present invention will provide is a kind of making method of blueberry beer; It comprises Fructus Hordei Germinatus pre-treatment, the fermentation of wheat juice, three steps of secondary fermentation; In the secondary fermentation process, when residual sugar in the bright beer is reduced to 3.6 ° of Bx, add the blueberry juice of blue berry beer TV 8%～12%;
Said blueberry juice prepares according to the following steps:
1) blueberry is added water, fragmentation, break into the blueberry slurry, the weight ratio of blueberry and water is 1:1～1.5;
2) supernatant is got in, filtration centrifugal to the blueberry slurry;
3) ratio with 0.5～2g/L supernatant adds trehalose in the supernatant, is blueberry juice.
According to a particular embodiment of the invention, described fragmentation was meant the thermostatic ultrasonic ripple broken 1～3 hour.
According to a particular embodiment of the invention, describedly centrifugally be meant blueberry slurry under 4000～5000 commentaries on classics/min centrifugal 10～35 minutes.
Preparation process 3 at blueberry juice) in, trehalose can be used as the protective material of blueberry SOD, can strengthen the stability of blueberry SOD.
According to a particular embodiment of the invention, the brewing process of this blue berry beer may further comprise the steps:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; Add hops with Wort boiling, under boiling state, leave standstill removal of impurities, be cooled to 7～10 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 8～13 ℃ of condition bottom fermentations 3～5 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; 8%～12% blueberry juice that adds blue berry beer TV; Under 0.12～0.15MPa, 10～12 ℃ of conditions, kept 9～11 days; After treating that diacetyl content is reduced to below the 0.10mg/kg, under 0.06～0.08MPa, 0～2 ℃ of condition, kept again 10～12 days, promptly get the blue berry beer.
According to a preferred embodiment of the invention, in above-mentioned steps 1) in, described boiling state continues 60～90 minutes; The add-on of described hops is 0.08～0.12% of a blue berry beer TV.
According to further preferred embodiment of the present invention, above-mentioned hops can divide three interpolations, when just boiling, add 10% of hops total amount, seethe with excitements to add 50% of hops total amount again 5 minutes the time, boil and finish to add in preceding 5 minutes the hops that are left.
The blueberry nutrient composition is very abundant, contains protein 0.27 gram in every hectogram fresh fruit, glucide 6 grams, and organic acids such as Hydrocerol A, oxysuccinic acid 2.3 grams, 0.25 milligram of Serlabo, vitamins C is up to 53 milligrams.Contain 19 seed amino acids in the blueberry, wherein 8 kinds is the human body essential amino acid, and ratio is suitable.In addition, also contain abundant SOD, arbutin in the blueberry fruit, reach mineral substance such as potassium, iron, zinc, calcium, the cyanidin(e) of especially being made up of 16 kinds of Vitamin P complexs has than the more superior physiologically active of general plant cyanidin(e).Measure according to one's analysis, contain 163mg cyanidin(e) in every hectogram blueberry, 5.39 iu SOD.Cyanidin(e) has microbiotic effect, Green Tea Extract, anti-vision degeneration and arteriosclerosis and thrombotic effect.SOD can resist and block the infringement that causes because of the oxyradical pair cell, and in time repairs damaged cell, restores the cell damage that causes because of radical.
Compared with prior art, beneficial effect of the present invention has:
1) adds trehalose in the blueberry juice of the present invention, help the survival of blueberry SOD enzyme, strengthen the stability of blueberry SOD greatly.
2) blueberry juice of the present invention adds when beer storage; Solved blueberry juice and when wheat juice cooling back or fermentation, added the fruit juice fragrance that brings and the problem of nutritive loss, also solved simultaneously fruit juice is directly added defectives such as the poor stability, the taste that cause beer in the beer be inharmonious, not soft.
3) the blue berry beer color and luster of brew of the present invention is vivid, foam is fine and smooth, the smell of fruits is very sweet, mouthfeel alcohol just, not only have pleasant to the palate beer flavor, have unique nourishing function of blueberry simultaneously.
Embodiment
With specific embodiment the present invention is done further elaboration below, but not as limitation of the present invention.
Embodiment 1
The preparation of blueberry juice:
1) blueberry is added broken 1 hour of water, thermostatic ultrasonic ripple, obtain the blueberry slurry, the weight ratio of blueberry and water is 1:1;
2) to blueberry slurry under 4000 commentariess on classics/min centrifugal 10 minutes, supernatant was got in filtration;
3) ratio with the 0.5g/L supernatant adds trehalose in the supernatant, is blueberry juice.
The preparation of blue berry beer:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; With Wort boiling, under boiling state, add hops, leave standstill removal of impurities, be cooled to 7 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 8 ℃ of condition bottom fermentations 3 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; The 8% blueberry juice that adds blue berry beer TV kept 91 days under 0.12MPa, 10 ℃ of conditions, treat that diacetyl content is reduced to below the 0.10mg/kg after; Under 0.06MPa, 0 ℃ of condition, keep 10 again, promptly get the blue berry beer.
Embodiment 2
The preparation of blueberry juice:
1) blueberry is added broken 3 hours of water, thermostatic ultrasonic ripple, obtain the blueberry slurry, the weight ratio of blueberry and water is 1:1.5;
2) to blueberry slurry under 5000 commentariess on classics/min centrifugal 35 minutes, supernatant was got in filtration;
3) ratio with the 2g/L supernatant adds trehalose in the supernatant, is blueberry juice.
The preparation of blue berry beer:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; With Wort boiling, under boiling state, add hops, leave standstill removal of impurities, be cooled to 10 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 13 ℃ of condition bottom fermentations 5 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; The 12% blueberry juice that adds blue berry beer TV kept 11 days under 0.15MPa, 12 ℃ of conditions, treat that diacetyl content is reduced to below the 0.10mg/kg after; 0.08MPa kept again 12 days under 2 ℃ of conditions, promptly get the blue berry beer.
Embodiment 3
The preparation of blueberry juice:
1) blueberry is added broken 2 hours of water, thermostatic ultrasonic ripple, obtain the blueberry slurry, the weight ratio of blueberry and water is 1:1.3;
2) to blueberry slurry under 4500 commentariess on classics/min centrifugal 25 minutes, supernatant was got in filtration;
3) ratio with the 1g/L supernatant adds trehalose in the supernatant, is blueberry juice.
The preparation of blue berry beer:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; Add in three batches time 0.08% hops of blue berry beer TV with Wort boiling, under boiling state; Boiling state continues 60 minutes; 10% of adding hops total amount to prevent the foam spill-over when just boiling; Seething with excitement adds 50% of hops total amount 5 minutes the time again, boils to add remaining hops in 55 minutes, and the wheat juice after will boiling leaves standstill removal of impurities in 30 minutes after adding whirlpool tank, is cooled to 8 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 10 ℃ of condition bottom fermentations 4 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; The 10% blueberry juice that adds blue berry beer TV kept 10 days under 0.14MPa, 11 ℃ of conditions, treat that diacetyl content is reduced to below the 0.10mg/kg after; Under 0.07MPa, 1 ℃ of condition, kept again 11 days, promptly get the blue berry beer.
Comparative example 1
10 ° of Bx～12 ° Bx beer with the preparation of the method for routine is the wine base, is diluted to 14 ° of Bx～6 ° Bx with wine brewing with high-quality water, the blueberry juice for preparing among the adding embodiment 3; Stir, add stablizer, the cooling post precipitation; Filter; Filtrating is sent in the storage wine jar, and the carbonating can promptly gets the blue berry beer.
Embodiment 4
The preparation of blueberry juice:
1) blueberry is added water, fragmentation, obtain the blueberry slurry, the weight ratio of blueberry and water is 1:1;
2) supernatant is got in, filtration centrifugal to the blueberry slurry;
3) ratio with the 2g/L supernatant adds trehalose in the supernatant, is blueberry juice.
The preparation of blue berry beer:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; Add in three batches time 0.12% hops of blue berry beer TV with Wort boiling, under boiling state; Boiling state continues 90 minutes; When just boiling, add the hops total amount 10% to prevent the foam spill-over, seethe with excitement adds 50% of hops total amount 5 minutes the time again, boils to add the hops that are left in 85 minutes; Wheat juice after will boiling leaves standstill removal of impurities in 30 minutes after adding whirlpool tank, but to 7 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 13 ℃ of condition bottom fermentations 3 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; The 12% blueberry juice that adds blue berry beer TV kept 9 days under 0.12MPa, 12 ℃ of conditions, treat that diacetyl content is reduced to below the 0.10mg/kg after; Under 0.08MPa, 0 ℃ of condition, kept again 12 days, promptly get the blue berry beer.
Experimental example
Blue berry beer of the present invention is carried out subjective appreciation, and the evaluation content mainly comprises following aspect, outward appearance, foam, fragrance, four aspects of taste, and standards of grading are seen table 1, grave top result sees table 2.
The subjective appreciation standard of the blue berry beer that table 1 the present invention makes
The subjective appreciation result of the blue berry beer that table 2 embodiment of the invention 2 and comparing embodiment 1 make
| Outward appearance | Foam | Fragrance | Taste | Total points | |
| Embodiment 3 | 10 | 18 | 19 | 48 | 95 |
| Comparative example 1 | 6 | 10 | 10 | 30 | 56 |
Be assessed as 5 people group evaluation results.
Claims (6)
1. the making method of blue berry beer, it comprises Fructus Hordei Germinatus pre-treatment, the fermentation of wheat juice, three steps of secondary fermentation, it is characterized in that: in the secondary fermentation process, when residual sugar in the bright beer is reduced to 3.6 ° of Bx, add the blueberry juice of blue berry beer TV 8%～12%;
Said blueberry juice prepares according to the following steps:
1) blueberry is added water, fragmentation, obtain the blueberry slurry, the weight ratio of blueberry and water is 1:1～1.5;
2) supernatant is got in, filtration centrifugal to the blueberry slurry;
3) ratio with 0.5～2g/L supernatant adds trehalose in the supernatant, is blueberry juice.
2. the making method of blue berry beer according to claim 1 is characterized in that: described fragmentation was meant the thermostatic ultrasonic ripple broken 1～3 hour.
3. the making method of blue berry beer according to claim 1 is characterized in that: describedly centrifugally be meant blueberry slurry under 4000～5000 commentaries on classics/min centrifugal 10～35 minutes.
4. according to the making method of each described blue berry beer in the claim 1～3, it is characterized in that: may further comprise the steps:
1) Fructus Hordei Germinatus pre-treatment: get Fructus Hordei Germinatus and add molasses sugar and change into converted mash, converted mash is filtered, filtrating is wheat juice; Add hops with Wort boiling, under boiling state, leave standstill removal of impurities, be cooled to 7～10 ℃;
2) wheat juice fermentation: get cooled wheat juice, add yeast,, obtain bright beer 8～13 ℃ of condition bottom fermentations 3～5 days;
3) secondary fermentation: when residual sugar in the bright beer is reduced to 3.6 ° of Bx; 8%～12% blueberry juice that adds blue berry beer TV; Under 0.12～0.15MPa, 10～12 ℃ of conditions, kept 9～11 days; After treating that diacetyl content is reduced to below the 0.10mg/kg, under 0.06～0.08MPa, 0～2 ℃ of condition, kept again 10～12 days, promptly get the blue berry beer.
5. the making method of blue berry beer according to claim 4 is characterized in that: in the step 1), described boiling state continues 60～90 minutes; The add-on of described hops is 0.08～0.12% of a blue berry beer TV.
6. the making method of blue berry beer according to claim 5 is characterized in that: hops can divide three interpolations, when just boiling, add 10% of hops total amount, seethe with excitements to add 50% of hops total amount again 5 minutes the time, boil and finish to add in preceding 5 minutes the hops that are left.
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| CN103275832A (en) * | 2013-06-26 | 2013-09-04 | 贵州苗都酒业有限公司 | Processing method of health-care fruit beer |
| CN103275834A (en) * | 2013-06-26 | 2013-09-04 | 贵州苗都酒业有限公司 | Processing method of health-care beer |
| CN103275835A (en) * | 2013-06-26 | 2013-09-04 | 贵州苗都酒业有限公司 | Processing method of blueberry health-care beer |
| CN103275830A (en) * | 2013-06-26 | 2013-09-04 | 贵州苗都酒业有限公司 | Processing method of blueberry and apple beer |
| CN103289847A (en) * | 2013-06-26 | 2013-09-11 | 贵州苗都酒业有限公司 | A method for processing fruit beer |
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| CN103289842A (en) * | 2013-06-26 | 2013-09-11 | 贵州苗都酒业有限公司 | A method for processing blueberry beer |
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| CN112940892A (en) * | 2019-11-26 | 2021-06-11 | 湖南唯有生物科技有限公司 | Production process formula of blueberry fruit wine |
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| CN114369508B (en) * | 2022-01-21 | 2023-12-29 | 北京燕京啤酒股份有限公司 | Brewing method of original brewing low-alcohol raspberry beer |
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Application publication date: 20121219 |