CN107090380A - Red date beer and preparation method thereof - Google Patents
Red date beer and preparation method thereof Download PDFInfo
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- CN107090380A CN107090380A CN201710438939.XA CN201710438939A CN107090380A CN 107090380 A CN107090380 A CN 107090380A CN 201710438939 A CN201710438939 A CN 201710438939A CN 107090380 A CN107090380 A CN 107090380A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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Abstract
The present invention relates to wine and its brewing method technical field, and in particular to a kind of red date beer and preparation method thereof.The preparation method of red date beer of the present invention includes：The preparation of jujube juice, the pretreatment of fructus hordei germinatus, the saccharification of fructus hordei germinatus powder, cross filter out that grain, the mixing of jujube juice brewer's wort are boiled, the rotation of mixed liquor is heavy, the step such as inoculation strain fermentation and later stage fermentation processing, finally give red date beer.The present invention is on the basis of traditional zymotic beer, add the high-quality jujube for accounting for material gross weight 30%~60%, jujube juice is set to be well mixed with brewer's wort under boiling conditions afterwards, so that the red date beer prepared not only meets contemporary Man's Demands in mouthfeel, and effectively assign beer by the nutritional ingredient in jujube, the aromatic strongly fragrant, unique flavor of red date beer jujube that makes to obtain, nutritious, drink has effects that excellent relieving summer-heat quenches the thirst, refreshes the mind and improved immunity of organisms in right amount.
Description
Technical field
The present invention relates to wine and its brewing method technical field, and in particular to a kind of red date beer and preparation method thereof.
Background technology
In recent years, with the unprecedented raising of living standard, people are to the attention degree more and more higher of health, health care day
Benefit turns into the life theme in the whole nation or even the whole world.While healthy Lifestyle is focused on, health-care tonic health product has turned into
Current people pursue first choice of the health away from disease, and all kinds of health products thus arisen are filled with market.Wherein, healthy section
Formula and good curative effect have turned into one of top-priority factor before consumers in general's purchase, health red date beer
Fermentation is arisen at the historic moment.It is well known that jujube is rich in protein, fat, carbohydrate, carrotene, multivitamin and calcium, phosphorus, iron
The nutritional ingredient such as element and CAMP；Its ascorbic content comes out at the top in fruit, is referred to as " vitamin king ",
The effect of having a sleepless night is treated with blood-enriching face-nourishing.In addition, Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》Middle theory：Jujube is sweet, warm-natured, can bowl spares benefit
Gas, nourishes blood and promotes the production of body fluid.It is among the people more to have：The saying of " three jujubes of solar eclipse, at the age of one hundred years old to bear one's age well ".Based on many nutritional ingredients of jujube and taste
Effect is mended, the research and development of jujube product have considerable market prospects.
First, China is vast in territory, populous, there is extremely huge Beer, and people are to health idea in addition
Increasingly lifting, the market prospects of health red date beer make us good.Secondly, the implementation of China's multi-line regression model causes the Yellow River
The cultivated area of basin jujube is increased considerably, just nearly 330,000 hectares of the cultivated area of jujube at 2000, produces jujube 11 per year
Hundred million kilograms, account for the 95% of global jujube yield.The deep processing that the exploitation of health preserving jujube wine can largely solve jujube is asked
Topic.Red date beer is exactly a jujube taste novel beer produced by fermentation with red date as raw materials.Red date beer is not only catered to
The taste requirements of contemporary people, and fermented type sugar in jujube is several times in grape, apple, polysaccharide, rutin in jujube
It can further dissolve Deng composition is fermented, increase the nutritive value of jujube wine.
However, along with the economic continuous improvement developed rapidly with people's material and cultural life, using tradition wine
The red date beer that the production of wine technology is obtained still has the shortcomings of mouthfeel is not good, health-care effect is preferable not to the utmost.
The content of the invention
For defect of the prior art, the present invention is intended to provide a kind of red date beer and preparation method thereof.In tradition hair
On the basis of ferment beer, the high-quality jujube for accounting for material gross weight 30%~60% is added, jujube juice is being boiled with brewer's wort afterwards
Under the conditions of mix so that the red date beer finally given not only meets contemporary Man's Demands in mouthfeel, and by jujube
Multiple nutritional components effectively assign beer, make it have excellent relieving summer-heat and quench the thirst, refresh the mind and improve immunity of organisms
Effect.
Therefore, the present invention provides following technical scheme：
In a first aspect, the present invention provides a kind of preparation method of red date beer, comprise the following steps：The preparation of jujube juice：
Jujube is cleaned, be enucleated after add water and boil, obtain jujube juice；The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain big
Malt flour；The saccharification of fructus hordei germinatus powder：Fructus hordei germinatus powder is well mixed with water, 1h~3h is heated in 50 DEG C~55 DEG C, makes fructus hordei germinatus
Contained starch is warm altogether with water in gelatinization, fructus hordei germinatus, becomes transparence colloid under this condition, so as to do standard for next step saccharification
It is standby.After 60 DEG C~70 DEG C heat 30min~90min, make the starch saccharification in fructus hordei germinatus；Cross and filter out grain：After saccharification
Product is filtered and collects filtrate, obtains fructus hordei germinatus juice；The mixing of jujube juice brewer's wort is boiled：Jujube juice and fructus hordei germinatus juice are mixed
After boil, afterwards add hops continue to boil, stop boiling when pol is to 11~13 ° of Bx；The rotation of mixed liquor is sunk：Remove jujube
Juice brewer's wort mixes the solid impurity in the product after boiling, and obtains the product after rotation is sunk；It is inoculated with strain fermentation：After rotation is heavy
Strain is inoculated with product to be fermented, and obtains tunning；Later stage fermentation processing：Filled in the product after inoculation strain fermentation
Enter carbon dioxide, red date beer is obtained afterwards.Specifically, cross and filter out in grain, the malt after saccharification is pumped into lautertuns and filtered,
First flowed back, brewer's wort is pumped into boiling pot after after liquid clarification, vinasse are then stayed in lautertuns, so as to reach solid-liquid point
From purpose.During the rotation of mixed liquor is heavy, jujube juice brewer's wort is mixed to the product obtained after boiling and is pumped into rotation deep gouge, it is fully heavy
Shallow lake makes less impurity sedimentation in mixed liquor in bottom, open rotation deep gouge bottom valve and release impurity；In the processing procedure, make through
Cross the mixed liquor boiled to carry out revolving heavy, the common fine impurities removed in brewer's wort and jujube juice, rather than separately handle, so as to subtract
Single stepping link is lacked.
In the further embodiment of the present invention, in the preparation of jujube juice, the quality of jujube and the addition quality of water it
Than for (30~60)：(90~180).
In the further embodiment of the present invention, in the preparation of jujube juice, the jujube after stoning is used into gauze wrapped,
It is put into water and boils 50min~80min, obtains the first jujube juice；It is put into water and boils after the jujube slag in gauze is smashed to pieces afterwards
50min~80min, obtains the second jujube juice；First jujube juice and the second jujube juice are merged, jujube juice is obtained.
In the further embodiment of the present invention, in inoculation strain fermentation, fermentation is specifically included：Product after rotation is heavy
Middle inoculation strain carries out first and fermented, and the first fermentation condition of holding is：Oxygen pressure is 0.02~0.04Pa, and temperature is 8~10
DEG C, the time is 2d~3d, obtains the first tunning；The pol of the first tunning is determined, when pol drops to 4~6 ° of Bx
Carry out second to ferment, the condition for keeping the second fermentation is：Oxygen pressure is 0.12~0.14Pa, and temperature is 11 DEG C~13 DEG C, when
Between be 7d~8d, obtain the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C~5 DEG C, when
Between be 1d~3d.
In the further embodiment of the present invention, in inoculation strain fermentation：Strain includes brewer's yeast and Bulgaria
Lactobacillus；And during first ferments, brewer's yeast is firstly added, and cause the content of brewer's yeast for (2~5) × 105Cfu/mL,
Ferment 5h~8h；Lactobacillus bulgaricus is added afterwards so that the content of lactobacillus bulgaricus is (1~2) × 106cfu/
ML, then proceedes to fermentation.Applicant has found by many experiments：Product after inoculation strain fermentation can be used further
Sterilization microfiltration film is filtered, so that the jujube draft beer each side surface properties prepared are more preferable.
In the further embodiment of the present invention, in the preparation of jujube juice, cleaning is specially：Carried out using cleaning fluid clear
Wash, and cleaning fluid raw material components by weight, including：The parts by weight of water 30~50, the parts by weight of hydroxyethyl cellulose 1~3, lemon
The parts by weight of lemon acid 2~5 and the parts by weight of Herba Menthae powder 1~2.
In the further embodiment of the present invention, during the mixing of jujube juice brewer's wort is boiled, jujube juice and fructus hordei germinatus juice are mixed
1h~5h is boiled after conjunction；The addition of hops is the 5%~8% of jujube juice quality, and hops uses what is added in batches
Mode.In boiling part, carbohydrase inactivation.
In the further embodiment of the present invention, hops is pre-processed before addition, comprised the following steps：
After hops is crushed use the first impregnation mixture, the raw material components of the first mixture by weight, including：Purple perilla 1~2
Parts by weight, the parts by weight of chrysanthemum 2~3, the parts by weight of leaf of Moringa 1~2 and the parts by weight of water 10~20.
In the further embodiment of the present invention, in the saccharification of fructus hordei germinatus powder, the quality of fructus hordei germinatus powder and the addition of water
Mass ratio is 1：(5~10)；In the pretreatment of fructus hordei germinatus, the quality of jujube and the mass ratio of fructus hordei germinatus are 1：(2~5)；Afterwards
In phase fermentation process, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.38%~0.55%.
In the further embodiment of the present invention, in later stage fermentation processing, it is filled with after carbon dioxide, obtains jujube beer
Also include before wine：Bin phenol is added in the product being filled with after carbon dioxide and is well mixed, the addition quality of Bin phenol accounts for red
One thousandth of jujube beer volume or so.It should be noted that the Bin phenol in the present invention be able to can also be adopted by being commercially available
Extracted and obtained from betel nut with conventional method.
Second aspect, the red date beer that the method provided using the present invention is prepared.
The above-mentioned technical proposal of the present invention has advantages below compared with prior art：
(1) applicant has found by many experiments：On the basis of traditional zymotic beer, addition account for material gross weight 30%~
60% high-quality jujube, makes jujube juice be mixed with brewer's wort under boiling conditions afterwards, so that the red date beer finally given
Not only meet contemporary Man's Demands in mouthfeel, and beer is effectively assigned by the nutritional ingredient in jujube, make it have excellent
Healthcare function.
(2) the aromatic strongly fragrant, unique flavor of red date beer jujube, nutritious that the present invention is provided, drinks with excellent in right amount
Relieving summer-heat quenches the thirst, refreshed the mind, beautifying face and moistering lotion and improve immunity of organisms the effects such as.In addition, the preparation provided using the present invention
Method, can not only make full use of jujube resource, improve raw material utilization rate, and can retain abundant in jujube to greatest extent
Nutritional ingredient；In addition, the preparation method of the present invention is simple to operate, with low cost, be easy to industrialized production.
(3) the jujube draft beer that the present invention is provided, using jujube as primary raw material, is aided with fructus hordei germinatus, yeast is utilized afterwards
Bacterium is fermented and uses sterilization microfiltration membrane filtration；Jujube raw material carries out no enzymeization processing during working process, without
Any exogenous enzyme preparations so that the red date beer prepared not only remain to greatest extent in jujube it is effective into
Point, and with excellent original wort concentration, turbidity and holding property of bubble, finally give high-quality, high-quality red date beer.This
Outside, Bin phenol is added in the red date beer prepared, the mouthfeel of red date beer can be significantly improved.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Embodiment
The embodiment to technical solution of the present invention is described in detail below.Following examples are only used for clearer
Explanation technical scheme, therefore be only used as example, and can not be limited the scope of the invention with this.
Experimental method in following embodiments, is conventional method unless otherwise specified.
Test material used, is to be commercially available from conventional reagent shop unless otherwise specified in following embodiments.
Quantitative test in following examples, is respectively provided with three repetition experiments, and data are the average value of three repetition experiments
Or mean+SD.
It is each that purple perilla, chrysanthemum and leaf of Moringa used in following embodiments meet text of Chinese Pharmacopoeia (version in 2015)
Pertinent regulations under medicinal material.Before feeding intake, by identification, ingredients material object is consistent with title, and quality meets standard.Need
Bright, the brewer's yeast used in the present invention is purchased from Hubei Yuan Chengsaichuan Science and Technology Ltd.s, and lactobacillus bulgaricus is purchased from platform
Wan Ya cores bio tech ltd.
The preparation method for the red date beer that the present invention is provided, comprises the following steps：
The preparation of jujube juice：Jujube is cleaned, be enucleated after add water and boil, obtain jujube juice.Wherein, the quality and water of jujube
Addition mass ratio be (30~60)：(90~180), use gauze wrapped by the jujube after stoning, are put into water and boil
50min~80min, obtains the first jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 50min~80min,
Obtain the second jujube juice；First jujube juice and the second jujube juice are merged, jujube juice is obtained.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：(2~5).
The saccharification of fructus hordei germinatus powder：Fructus hordei germinatus powder is well mixed with water, 1h~3h is heated in 50 DEG C~55 DEG C；After 60
DEG C~70 DEG C of heating 30min~90min, make the starch saccharification in fructus hordei germinatus.Wherein, the quality of fructus hordei germinatus powder and the addition matter of water
The ratio between amount is 1：(5~10).
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, hops is added afterwards and continues to boil
Boiling, stops boiling when pol is to 11~13 ° of Bx.Wherein, 1h~5h is boiled after jujube juice and fructus hordei germinatus juice being mixed；Hops
Addition be the 5%~8% of jujube juice quality, and hops by the way of adding in batches.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, ferment
Specifically include：Inoculation strain carries out the first fermentation in the product after sinking is revolved, and the first fermentation condition of holding is：Oxygen pressure is
0.02~0.04Pa, temperature is 8~10 DEG C, and the time is 2d~3d, obtains the first tunning；Determine the sugar of the first tunning
Degree, the second fermentation is carried out when pol drops to 4~6 ° of Bx, and the condition for keeping the second fermentation is：Oxygen pressure be 0.12~
0.14Pa, temperature is 11 DEG C~13 DEG C, and the time is 7d~8d, obtains the second tunning；The 3rd is carried out afterwards to ferment, and keeps the
The temperature of three fermentations is 3 DEG C~5 DEG C, and the time is 1d~3d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.38%~0.55%.
Preferably, in inoculation strain fermentation：Strain includes brewer's yeast and lactobacillus bulgaricus；And during first ferments,
Brewer's yeast is firstly added, and causes the content of brewer's yeast for (2~5) × 105Cfu/mL, ferment 5h~8h；Add afterwards
Lactobacillus bulgaricus so that the content of lactobacillus bulgaricus is (1~2) × 106Cfu/mL, then proceedes to fermentation.
Preferably, in the preparation of jujube juice, cleaning is specially：Cleaned using cleaning fluid, and the raw material group of cleaning fluid
Divide by weight, including：The parts by weight of water 30~50, the parts by weight of hydroxyethyl cellulose 1~3, parts by weight of citric acid 2~5 and thin
The parts by weight of lotus powder 1~2.
Preferably, hops is pre-processed before addition, comprised the following steps：Using the after hops is crushed
One impregnation mixture 30min~50min, the raw material components of the first mixture by weight, including：The parts by weight of purple perilla 1~2,
The parts by weight of chrysanthemum 2~3, the parts by weight of leaf of Moringa 1~2 and the parts by weight of water 10~20.
Illustrated with reference to embodiment：
Embodiment one
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned with water, is enucleated, obtain jujube juice.Wherein, the quality of jujube
Addition mass ratio with water is 30：90；Jujube after stoning is used into gauze wrapped, is put into water and boils 50min, is obtained
One jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 80min, obtains the second jujube juice；By the first jujube juice and
Second jujube juice merges, and obtains jujube juice.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：2.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 3h is heated in 50 DEG C；It
30min is heated after 70 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, hops is added afterwards and continues to boil
Boiling, stops boiling when pol is to 11 ° of Bx.Wherein, 3h is boiled after jujube juice and fructus hordei germinatus juice being mixed；The addition of hops
For the 5% of jujube juice quality, and hops adds in three times.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast is firstly added in product after heavy, and causes the content of brewer's yeast to be 5 × 105Cfu/mL, be in oxygen pressure
0.02Pa, temperature is the 5h that fermented under conditions of 10 DEG C；Lactobacillus bulgaricus is added afterwards so that lactobacillus bulgaricus contains
Measure as 2 × 106Cfu/mL, then proceedes to the 2d that ferments, obtains the first tunning；The pol of the first tunning is determined, works as sugar
Degree carries out second when dropping to 4 ° of Bx and fermented, and the condition for keeping the second fermentation is：Oxygen pressure is 0.14Pa, and temperature is 11 DEG C of hairs
Ferment 7d, obtains the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 5 DEG C, and the time is 2d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.38%.
Embodiment two
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned with water, is enucleated, obtain jujube juice.Wherein, the quality of jujube
Addition mass ratio with water is 40：150；Jujube after stoning is used into gauze wrapped, is put into water and boils 60min, obtain
First jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 60min, obtains the second jujube juice；By the first jujube juice
Merge with the second jujube juice, obtain jujube juice.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：5.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 1h is heated in 53 DEG C；It
1h is heated after 65 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, hops is added afterwards and continues to boil
Boiling, stops boiling when pol is to 12 ° of Bx.Wherein, 4h is boiled after jujube juice and fructus hordei germinatus juice being mixed；The addition of hops
For the 8% of jujube juice quality, and hops adds in three times.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast is firstly added in product after heavy, and causes the content of brewer's yeast to be 2 × 105Cfu/mL, be in oxygen pressure
0.04Pa, temperature is the 8h that fermented under conditions of 8 DEG C；Lactobacillus bulgaricus is added afterwards so that lactobacillus bulgaricus contains
Measure as 1 × 106Cfu/mL, then proceedes to the 2d that ferments, obtains the first tunning；The pol of the first tunning is determined, works as sugar
Degree carries out second when dropping to 5 ° of Bx and fermented, and the condition for keeping the second fermentation is：Oxygen pressure is 0.12Pa, and temperature is 13 DEG C of hairs
Ferment 8d, obtains the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C, and the time is 1d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.55%.
Embodiment three
The present embodiment changes relevant parameter on the basis of embodiment two and formed.
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned, is enucleated using cleaning fluid, obtain jujube juice.Wherein,
The quality of jujube and the addition mass ratio of water are 40：150；Jujube after stoning is used into gauze wrapped, is put into water and boils
60min, obtains the first jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 60min, obtains the second jujube juice；
First jujube juice and the second jujube juice are merged, jujube juice is obtained.The raw material components of cleaning fluid by weight, including：The weight of water 50
Part, the parts by weight of hydroxyethyl cellulose 3, the parts by weight of citric acid 5 and the parts by weight of Herba Menthae powder 2.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：5.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 1h is heated in 53 DEG C；It
1h is heated after 65 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, hops is added afterwards and continues to boil
Boiling, stops boiling when pol is to 12 ° of Bx.Wherein, 4h is boiled after jujube juice and fructus hordei germinatus juice being mixed；The addition of hops
For the 8% of jujube juice quality, and hops adds in three times.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast is firstly added in product after heavy, and causes the content of brewer's yeast to be 2 × 105Cfu/mL, be in oxygen pressure
0.04Pa, temperature is the 8h that fermented under conditions of 8 DEG C；Lactobacillus bulgaricus is added afterwards so that lactobacillus bulgaricus contains
Measure as 1 × 106Cfu/mL, then proceedes to the 2d that ferments, obtains the first tunning；The pol of the first tunning is determined, works as sugar
Degree carries out second when dropping to 5 ° of Bx and fermented, and the condition for keeping the second fermentation is：Oxygen pressure is 0.12Pa, and temperature is 13 DEG C of hairs
Ferment 8d, obtains the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C, and the time is 1d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.55%.
Example IV
The present embodiment changes relevant parameter on the basis of embodiment three and formed.
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned, is enucleated using cleaning fluid, obtain jujube juice.Wherein,
The quality of jujube and the addition mass ratio of water are 40：150；Jujube after stoning is used into gauze wrapped, is put into water and boils
60min, obtains the first jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 60min, obtains the second jujube juice；
First jujube juice and the second jujube juice are merged, jujube juice is obtained.The raw material components of cleaning fluid by weight, including：The weight of water 50
Part, the parts by weight of hydroxyethyl cellulose 3, the parts by weight of citric acid 5 and the parts by weight of Herba Menthae powder 2.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：5.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 1h is heated in 53 DEG C；It
1h is heated after 65 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, pretreated beer is added afterwards
Hops continue to boil, and stop boiling when pol is to 12 ° of Bx.Wherein, 4h is boiled after jujube juice and fructus hordei germinatus juice being mixed；Beer
Colored addition is the 8% of jujube juice quality, and hops adds in three times.The preprocessing process of hops is specially：By beer
Hops crush after use the first impregnation mixture 30min, the raw material components of the first mixture by weight, including：The weight of purple perilla 2
Measure part, the parts by weight of chrysanthemum 2, the parts by weight of leaf of Moringa 1 and the parts by weight of water 10.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast is firstly added in product after heavy, and causes the content of brewer's yeast to be 2 × 105Cfu/mL, be in oxygen pressure
0.04Pa, temperature is the 8h that fermented under conditions of 8 DEG C；Lactobacillus bulgaricus is added afterwards so that lactobacillus bulgaricus contains
Measure as 1 × 106Cfu/mL, then proceedes to the 2d that ferments, obtains the first tunning；The pol of the first tunning is determined, works as sugar
Degree carries out second when dropping to 5 ° of Bx and fermented, and the condition for keeping the second fermentation is：Oxygen pressure is 0.12Pa, and temperature is 13 DEG C of hairs
Ferment 8d, obtains the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C, and the time is 1d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.55%.
Embodiment five
The present embodiment changes relevant parameter on the basis of example IV and formed.
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned, is enucleated using cleaning fluid, obtain jujube juice.Wherein,
The quality of jujube and the addition mass ratio of water are 40：150；Jujube after stoning is used into gauze wrapped, is put into water and boils
60min, obtains the first jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 60min, obtains the second jujube juice；
First jujube juice and the second jujube juice are merged, jujube juice is obtained.The raw material components of cleaning fluid by weight, including：The weight of water 50
Part, the parts by weight of hydroxyethyl cellulose 3, the parts by weight of citric acid 5 and the parts by weight of Herba Menthae powder 2.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：5.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 1h is heated in 53 DEG C；It
1h is heated after 65 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, pretreated beer is added afterwards
Hops continue to boil, and stop boiling when pol is to 12 ° of Bx.Wherein, 4h is boiled after jujube juice and fructus hordei germinatus juice being mixed；Beer
Colored addition is the 8% of jujube juice quality, and hops adds in three times.The preprocessing process of hops is specially：By beer
Hops crush after use the first impregnation mixture 30min, the raw material components of the first mixture by weight, including：The weight of purple perilla 2
Measure part, the parts by weight of chrysanthemum 2, the parts by weight of leaf of Moringa 1 and the parts by weight of water 10.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast and lactobacillus bulgaricus are added in product after heavy simultaneously, and causes the content of brewer's yeast to be 2 × 105cfu/
ML, the content of lactobacillus bulgaricus is 1 × 106Cfu/mL, is 0.04Pa in oxygen pressure, temperature is hair under conditions of 8 DEG C
Ferment 2 day 8 hours, obtains the first tunning；The pol of the first tunning is determined, second is carried out when pol drops to 5 ° of Bx
Ferment, the condition for keeping the second fermentation is：Oxygen pressure is 0.12Pa, and temperature is 13 DEG C of fermentation 8d, obtains the second tunning；
Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C, and the time is 1d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, red date beer is obtained afterwards.
Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is 0.55%.
Embodiment six
The present embodiment changes relevant parameter on the basis of example IV and formed.
The present invention provides a kind of preparation method of red date beer, comprises the following steps：
The preparation of jujube juice：Add water and boil after jujube is cleaned, is enucleated using cleaning fluid, obtain jujube juice.Wherein,
The quality of jujube and the addition mass ratio of water are 40：150；Jujube after stoning is used into gauze wrapped, is put into water and boils
60min, obtains the first jujube juice；It is put into after the jujube slag in gauze is smashed to pieces afterwards in water and boils 60min, obtains the second jujube juice；
First jujube juice and the second jujube juice are merged, jujube juice is obtained.The raw material components of cleaning fluid by weight, including：The weight of water 50
Part, the parts by weight of hydroxyethyl cellulose 3, the parts by weight of citric acid 5 and the parts by weight of Herba Menthae powder 2.
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder.Wherein, the quality of jujube and barley
The mass ratio of bud is 1：5.
The saccharification of fructus hordei germinatus powder：By fructus hordei germinatus powder and water according to 1：5 mass ratio is well mixed, and 1h is heated in 53 DEG C；It
1h is heated after 65 DEG C, makes the starch saccharification in fructus hordei germinatus.
Cross and filter out grain：Product after saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained.
The mixing of jujube juice brewer's wort is boiled：Boiled after jujube juice and fructus hordei germinatus juice are mixed, pretreated beer is added afterwards
Hops continue to boil, and stop boiling when pol is to 12 ° of Bx.Wherein, 4h is boiled after jujube juice and fructus hordei germinatus juice being mixed；Beer
Colored addition is the 8% of jujube juice quality, and hops adds in three times.The preprocessing process of hops is specially：By beer
Hops crush after use the first impregnation mixture 30min, the raw material components of the first mixture by weight, including：The weight of purple perilla 2
Measure part, the parts by weight of chrysanthemum 2, the parts by weight of leaf of Moringa 1 and the parts by weight of water 10.
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after the mixing of jujube juice brewer's wort is boiled, obtain rotation it is heavy after
Product.
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after rotation is heavy, obtains tunning.Wherein, in rotation
Brewer's yeast is firstly added in product after heavy, and causes the content of brewer's yeast to be 2 × 105Cfu/mL, be in oxygen pressure
0.04Pa, temperature is the 8h that fermented under conditions of 8 DEG C；Lactobacillus bulgaricus is added afterwards so that lactobacillus bulgaricus contains
Measure as 1 × 106Cfu/mL, then proceedes to the 2d that ferments, obtains the first tunning；The pol of the first tunning is determined, works as sugar
Degree carries out second when dropping to 5 ° of Bx and fermented, and the condition for keeping the second fermentation is：Oxygen pressure is 0.12Pa, and temperature is 13 DEG C of hairs
Ferment 8d, obtains the second tunning；Carry out the 3rd afterwards to ferment, the temperature for keeping the 3rd fermentation is 3 DEG C, and the time is 1d.
Later stage fermentation processing：Carbon dioxide is filled with the product after inoculation strain fermentation, Bin phenol is added afterwards and is mixed
Close uniform, finally give red date beer.Wherein, the charge of carbon dioxide is：The content for making carbon dioxide in red date beer is
0.55%, the addition quality of Bin phenol accounts for the one thousandth of red date beer volume.
In addition, the red date beer that various embodiments of the present invention are obtained, its effect of system evaluation：
First, the quality determination of each embodiment red date beer
Specifically, according to GB 2758-2012《National food safety standard fermented wine and its assembled alcoholic drinks》In related mark
Standard, the relevant parameter content of each embodiment red date beer of system detectio, specific data are as shown in table 1.Specifically, each implement is determined
Turbidity of the example red date beer at 60 DEG C.
The measurement result of the red date beer of table 1
| Alcoholic strength/(%vol) | Original wort concentration/(° P) | Turbidity/(EBC) | Steep holding property/s | |
| Embodiment one | 3.25 | 11.35 | 0.23 | 330 |
| Embodiment two | 3.23 | 11.29 | 0.25 | 335 |
| Embodiment three | 3.56 | 12.06 | 0.16 | 340 |
| Example IV | 3.67 | 12.86 | 0.13 | 342 |
| Embodiment five | 3.28 | 10.15 | 0.37 | 260 |
| Embodiment six | 3.58 | 13.02 | 0.15 | 351 |
2nd, the inoxidizability test of each embodiment red date beer
(1), Scavenging activity on hydroxyl free radical is determined：0.75mmol/L Phen solution 1ml is taken in 10ml tool plug test tubes
In, 2ml0.2mmol/L is sequentially added, pH is 7.5 PBS, 1ml 0.75mmol/L ferrous sulfate is well mixed,
1ml sample solutions are added, 1ml 0.01% hydrogen peroxide is added after mixing, deionized water constant volume, 37 DEG C of heating water baths is used
60min, goes out to determine its absorbance in 510nm.Clearance rate to hydroxy radical is calculated as follows：Clearance rate=[(A1-A0)/
(A2-A0)] × 100%
Wherein, A1To add absorbance when hydrogen peroxide and sample；A0For the suction for adding hydrogen peroxide but when being not added with sample
Luminosity；A2For hydrogen peroxide and the sample not absorbance of added-time.In addition, the collocation method of sample solution is：Take 2ml's respectively
Embodiment one adds 100ml deionized waters after 45 DEG C of microwave heating 60min, is cooled to room to the red date beer of embodiment six
The required sample solution of the present invention is obtained after temperature.The specific experiment data such as table of the red date beer scavenging hydroxyl of each embodiment
Shown in 2：
(2), the measure of DPPH clearance rates：Each 2ml of above-mentioned sample solution is taken, the DPPH for adding 2ml 0.1mmol/L is molten
Liquid is well mixed, and after lucifuge reaction 30min, absorbance A1 is determined at 217nm；Blank group replaces sample solution with DPPH,
Control group replaces sample solution with isometric distilled water.Clearance rate is calculated as follows：Clearance rate=[1- (A1-A0)/A2]×
100%
Wherein, A1For the absorbance of sample sets；A0For the absorbance of blank group；A2For the absorbance of control group.Each embodiment
Red date beer DPPH clearance rates specific experiment data it is as shown in table 2：
Each embodiment red date beer inoxidizability test of table 2
| Scavenging action to hydroxyl free radical/% | DPPH clearance rate/% | |
| Embodiment one | 89.75 | 81.26 |
| Embodiment two | 88.96 | 81.09 |
| Embodiment three | 93.25 | 86.58 |
| Example IV | 95.67 | 90.66 |
| Embodiment five | 72.03 | 68.23 |
| Embodiment six | 96.93 | 92.89 |
3rd, each embodiment red date beer trial effect is evaluated
The call-up age volunteer of 18~65 years old 100, tastes the red date beer that various embodiments of the present invention are prepared, often
Secondary 20mL, evaluates its mouthfeel and trial effect afterwards.
According to the effect of following Standard Judgement red date beer：It is in good taste：The fragrant pleasant and sugariness of jujube is suitable, is adapted to the overwhelming majority
The taste of people, 5 points；It is good in taste：Excessively strong or lighter, the sugariness slightly sweet tea or slightly weaker of jujube perfume, is adapted to the taste of most people,
4 points；Mouthfeel is bad：Jujube perfume overrich or excessively light, sugariness overrich or excessively light is not suitable for the taste of most people.Specific evaluation result
As described in Table 3.
Each embodiment red date beer trial effect evaluation table of table 3
| Mouthfeel/point | Drink rear effect | |
| Embodiment one | 4.25 | Relieving summer-heat quenches the thirst, spirit and QI cleaning, energetic |
| Embodiment two | 4.23 | Relieving summer-heat quenches the thirst, spirit and QI cleaning, energetic |
| Embodiment three | 4.59 | Relieving summer-heat quenches the thirst, spirit and QI cleaning, energetic |
| Example IV | 4.89 | Relieving summer-heat quenches the thirst, spirit and QI cleaning, energetic |
| Embodiment five | 3.58 | Without special-effect |
| Embodiment six | 4.93 | Relieving summer-heat quenches the thirst, spirit and QI cleaning, energetic |
It should be noted that situation about being enumerated to embodiment six except embodiment one, the species of other raw material components and match somebody with somebody
It is more also possible than the condition and parameter in, preparation process etc..
Using the technical scheme that provides of the present invention, on the basis of traditional zymotic beer, addition account for material gross weight 30%~
60% high-quality jujube, makes jujube juice be mixed with brewer's wort under boiling conditions afterwards, so that the red date beer finally given
Not only meet contemporary Man's Demands in mouthfeel, and beer is effectively assigned by the multiple nutritional components in jujube, make it have
Excellent relieving summer-heat quenches the thirst, refreshes the mind and improved effect of immunity of organisms.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implies relative importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " the
One ", one or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " are meant that two or more, unless otherwise specifically defined.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the not be the same as Example or the feature of example and non-be the same as Example or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
1. a kind of preparation method of red date beer, it is characterised in that comprise the following steps：
The preparation of jujube juice：Jujube is cleaned, be enucleated after add water and boil, obtain jujube juice；
The pretreatment of fructus hordei germinatus：Crushed after fructus hordei germinatus is soaked, obtain fructus hordei germinatus powder；
The saccharification of fructus hordei germinatus powder：The fructus hordei germinatus powder is well mixed with water, 1h~3h is heated in 50 DEG C~55 DEG C；After 60
DEG C~70 DEG C of heating 30min~90min, make the starch saccharification in fructus hordei germinatus；
Cross and filter out grain：Product after the saccharification is filtered and filtrate is collected, fructus hordei germinatus juice is obtained；
The mixing of jujube juice brewer's wort is boiled：Boiled after the jujube juice and fructus hordei germinatus juice are mixed, hops is added afterwards and continues to boil
Boiling, stops boiling when pol is to 11~13 ° of Bx；
The rotation of mixed liquor is sunk：Remove the solid impurity in the product after jujube juice brewer's wort mixing is boiled, obtain rotation it is heavy after
Product；
It is inoculated with strain fermentation：Inoculation strain is fermented in the product after the rotation is heavy, obtains tunning；
Later stage fermentation processing：Carbon dioxide is filled with the product after the inoculation strain fermentation, red date beer is obtained afterwards.
2. the preparation method of red date beer according to claim 1, it is characterised in that：
In the preparation of the jujube juice, the addition mass ratio of the quality of the jujube and the water is (30~60)：(90~
180)。
3. the preparation method of red date beer according to claim 1, it is characterised in that：
In the preparation of the jujube juice, the jujube after the stoning is used into gauze wrapped, be put into water boil 50min~
80min, obtains the first jujube juice；It is put into after the jujube slag in the gauze is smashed to pieces afterwards in water and boils 50min~80min, is obtained
To the second jujube juice；The first jujube juice and the second jujube juice are merged, the jujube juice is obtained.
4. according to the preparation method of any one of claims 1 to 3 red date beer, it is characterised in that：
In the inoculation strain fermentation, the fermentation is specifically included：
Inoculation strain carries out the first fermentation in the product for revolving after sinking, and holding first fermentation condition is：Oxygen pressure
For 0.02~0.04Pa, temperature is 8~10 DEG C, and the time is 2d~3d, obtains the first tunning；Determine the first fermentation production
The pol of thing, the second fermentation is carried out when pol drops to 4~6 ° of Bx, and the condition for keeping second fermentation is：Oxygen pressure
For 0.12~0.14Pa, temperature is 11 DEG C~13 DEG C, and the time is 7d~8d, obtains the second tunning；The 3rd is carried out afterwards to send out
Ferment, the temperature for keeping the 3rd fermentation is 3 DEG C~5 DEG C, and the time is 1d~3d.
5. the preparation method of red date beer according to claim 4, it is characterised in that：
In the inoculation strain fermentation：The strain includes brewer's yeast and lactobacillus bulgaricus；And in first fermentation,
The brewer's yeast is firstly added, and causes the content of brewer's yeast for (2~5) × 105Cfu/mL, ferment 5h~8h；Afterwards
Add the lactobacillus bulgaricus so that the content of lactobacillus bulgaricus is (1~2) × 106Cfu/mL, then proceedes to hair
Ferment.
6. the preparation method of red date beer according to claim 1, it is characterised in that：
In the preparation of the jujube juice, the cleaning is specially：Cleaned using cleaning fluid, and the raw material group of the cleaning fluid
Divide by weight, including：The parts by weight of water 30~50, the parts by weight of hydroxyethyl cellulose 1~3, parts by weight of citric acid 2~5 and thin
The parts by weight of lotus powder 1~2；
During the jujube juice brewer's wort mixing is boiled, 1h~5h is boiled after the jujube juice and fructus hordei germinatus juice are mixed；The beer
Colored addition is the 5%~8% of the jujube juice quality, and the hops by the way of adding in batches.
7. the preparation method of red date beer according to claim 1, it is characterised in that：
The hops is pre-processed before addition, comprised the following steps：
After hops is crushed use the first impregnation mixture, the raw material components of first mixture by weight, including：
The parts by weight of purple perilla 1~2, the parts by weight of chrysanthemum 2~3, the parts by weight of leaf of Moringa 1~2 and the parts by weight of water 10~20.
8. the preparation method of red date beer according to claim 1, it is characterised in that：
In the saccharification of the fructus hordei germinatus powder, the quality of the fructus hordei germinatus powder is 1 with the addition mass ratio of the water：(5~10)；
In the pretreatment of the fructus hordei germinatus, the mass ratio of the quality of the jujube and the fructus hordei germinatus is 1：(2~5)；
In the later stage fermentation processing, the charge of the carbon dioxide is：Make the content of carbon dioxide in the red date beer
For 0.38%~0.55%.
9. the preparation method of red date beer according to claim 1, it is characterised in that：
It is described to be filled with after carbon dioxide in the later stage fermentation processing, it is described to obtain also including before red date beer：Described
It is filled with the product after carbon dioxide and adds Bin phenol and be well mixed.
10. the red date beer prepared according to any one of claim 1~9 methods described.
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| CN108522589A (en) * | 2018-04-09 | 2018-09-14 | 东北农业大学 | A kind of brewer's wort bread and preparation method thereof |
| CN109055068A (en) * | 2018-10-31 | 2018-12-21 | 贵阳中医学院 | A kind of production method of Rhizoma Gastrodiae beer |
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| CN109055068A (en) * | 2018-10-31 | 2018-12-21 | 贵阳中医学院 | A kind of production method of Rhizoma Gastrodiae beer |
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