CN107354045B - Preparation method of clarified dendrobium huoshanense beer - Google Patents
Preparation method of clarified dendrobium huoshanense beer Download PDFInfo
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- CN107354045B CN107354045B CN201710762883.3A CN201710762883A CN107354045B CN 107354045 B CN107354045 B CN 107354045B CN 201710762883 A CN201710762883 A CN 201710762883A CN 107354045 B CN107354045 B CN 107354045B
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- 235000013405 beer Nutrition 0.000 title claims abstract description 94
- 241001678082 Dendrobium huoshanense Species 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000008395 clarifying agent Substances 0.000 claims abstract description 50
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 238000001914 filtration Methods 0.000 claims abstract description 34
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 239000002244 precipitate Substances 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 40
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 40
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 40
- 239000000284 extract Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
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- 239000007788 liquid Substances 0.000 claims description 14
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 13
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 12
- 235000013734 beta-carotene Nutrition 0.000 claims description 12
- 239000011648 beta-carotene Substances 0.000 claims description 12
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 12
- 229960002747 betacarotene Drugs 0.000 claims description 12
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 11
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 238000002137 ultrasound extraction Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 239000000469 ethanolic extract Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 238000005352 clarification Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 description 14
- 108090000623 proteins and genes Proteins 0.000 description 14
- 235000013824 polyphenols Nutrition 0.000 description 13
- 150000008442 polyphenolic compounds Chemical class 0.000 description 12
- 241001076416 Dendrobium tosaense Species 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 241000209219 Hordeum Species 0.000 description 8
- 239000002245 particle Substances 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 229910052739 hydrogen Inorganic materials 0.000 description 5
- 239000001257 hydrogen Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 241001523681 Dendrobium Species 0.000 description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 3
- 102000008857 Ferritin Human genes 0.000 description 3
- 108050000784 Ferritin Proteins 0.000 description 3
- 238000008416 Ferritin Methods 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
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- 102000006734 Beta-Globulins Human genes 0.000 description 1
- 108010087504 Beta-Globulins Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
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- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
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- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 125000001792 phenanthrenyl group Chemical class C1(=CC=CC=2C3=CC=CC=C3C=CC12)* 0.000 description 1
- 125000004402 polyphenol group Chemical group 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
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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
- C12C5/00—Other raw materials for the preparation of beer
-
- 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
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
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- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention provides a preparation method of clarified dendrobium huoshanense beer, belonging to the technical field of a clarification method of dendrobium huoshanense beer, wherein the preparation method of the dendrobium huoshanense beer comprises the following specific steps: preparing malt mash; ultrasonically leaching dendrobium huoshanense by using a lactic acid aqueous solution; filtering, boiling, adding hops, cooling, sealing, and fermenting; adding a clarifying agent A, filtering, adding a clarifying agent B, and uniformly mixing; and (3) placing the dendrobium huoshanense beer added with the clarifying agent B in an environment of 4 +/-1 ℃ for post-fermentation, filtering after the fermentation is finished, and removing precipitates in the wine to obtain the clarified dendrobium huoshanense beer. The dendrobium huoshanense beer prepared by the invention still does not have turbidity after being stored for a long time. Has strong market value and lays a foundation for putting the dendrobium huoshanense beer into the market.
Description
Technical Field
The invention belongs to the technical field of preparation methods of dendrobium huoshanense beer, and particularly provides a preparation method of clear dendrobium huoshanense beer.
Background
Dendrobium officinale (the scientific name: Dendrobium officinale Kimura et Migo) has upright stem, cylindrical shape, length of 9-35 cm, thickness of 2-4 mm, no branching and multiple sections; the second row of leaves, paper, long round and needle-shaped, the edge and middle rib are often purplish. The raceme usually comes out from the upper part of the old stem with fallen leaves and has 2-3 flowers; the buds are dry, light white, oval, 5-7 mm long, the sepals and the petals are yellow green and similar, the long round shape is coated with needles, the lips are white, the base parts are provided with 1 green or yellow callus, the egg shape is coated with needles, the length is slightly shorter than the sepals, and the middle part is reversely folded. The pistil is yellow green and about 3 mm long, and both sides of the tip are respectively provided with 1 purple point; the cap is white, has a long oval triangle shape, is about 2.3 mm long, and has a sharp tip at the top end and 2 cracks. The flowering period is 3-6 months.
It grows on semi-yin-wet rock in mountainous region with elevation up to 1600 m. Mainly distributed in Anhui, Zhejiang and Fujian provinces of China. The stem of the Chinese medicinal herb is used as a medicine, and belongs to yin tonifying medicines in tonifying medicines: to nourish stomach, promote the production of body fluid, nourish yin and clear heat.
Beer turbidity can be divided into chill turbidity, hot coagulum turbidity, oxidation turbidity and ferritin turbidity
First, cold haze is generally caused by storage and transportation of the wine body at relatively low temperatures. The reason is that the wort and beer contain more beta-globulin and alcohol soluble protein, the protein can form water soluble hydrogen bond with water at the temperature of more than 20 ℃, but can be combined with polyphenol by hydrogen bond at the temperature of less than 20 ℃ and separated out (invisible to naked eyes) as particles of 0.1-1 micron, so that the wine body loses light and the turbidity is increased. When the beer is heated to 50 deg.C, the hydrogen bonds with polyphenol are broken, and the hydrogen bonds with water are recovered, so that it becomes water-soluble, and its turbidity is recovered to normal state, so that said turbidity is called "reversible turbidity". The most effective identification method is that the turbid beer l00mL is heated to above 50 deg.C, the turbidity is reduced and disappeared, and cooled to below 20 deg.C, and the turbidity is obviously separated out, and then it is judged as cold turbidity. In order to prevent the turbidity, the temperature of beer is kept between 5 and 25 ℃ in the processes of storage, transportation and sale, and the anti-freezing work is done in winter.
Second, the thermal coagulum was cloudy: the pasteurized finished beer showed after several days a flocculent precipitate, which was large in size and which could be filtered out by filtration through filter paper or membranes, which particles are usually light brown looser floccules. The turbidity is mainly formed by that the beer contains more macromolecular protein or high peptide, for example, the content is above 30mg/L, and the high peptide and protein, under the condition of low pH value (about 4.5) in the course of heating beer, the water film is broken, and loses charge denaturation and flocculation, and is combined with polyphenol, and polymerized. Such turbidity was identified as the precipitate being dissolved with 10% sodium hydroxide, and the turbidity and the precipitate immediately disappeared, and it could be judged as the turbidity of the thermal coagulation. The prevention of such haze is achieved by controlling the contents of proteins and polyphenols by means of various additives, such as protease, silica gel and PVPP, etc., but it is important to note that the proteins and polyphenols are also indispensable materials for forming beer flavor, and the contents cannot be too low, otherwise the flavor stability of beer is seriously affected.
Third, oxidation turbidity: after the beer is packaged, it is stored for several weeks to several months, and the particles become turbid, then become large, slowly sink to the bottom of the beer container, and a thin layer of loose precipitated substances appears at the bottom of the beer container, and the beer liquid is clear and transparent. The cause of such turbidity and precipitate formation is oxidative polymerization of thiol proteins in macromolecular proteins to form larger molecules; anthocyanin and anthocyanogen in total polyphenol also undergo dimerization and trimerization reaction to become polyphenol. Polyphenol is bound to oxidized polymerized protein, and is precipitated as small particles, and as time goes on, the polymerization degree becomes larger, and finally becomes more compact particles, and the particles sink to the bottom of the beer, and the turbidity is promoted by oxidation, and the heated beer cannot be eliminated, so the beer is called "oxidized turbidity" or "permanent turbidity".
Fourthly, the ferritin is turbid, when the iron content in the beer is 0.5-0.8 mg/L, brown to black particles appear in the finished beer, and the wine has obvious fishy smell when tasted. The reason for this is that the divalent iron in beer is oxidized to trivalent iron and the high molecular proteins form iron-protein complexes. The identification method comprises concentrating turbid wine by membrane filtration, dissolving 10mL concentrated turbid wine with 0.1g vitamin C, adding 5% nitric acid solution 5mL, shaking to remove turbidity, and determining as ferritin turbidity.
Generally speaking, the contents of protein and polyphenol substances are required to be reduced as much as possible in the production process of beer, and the common beer is easy to generate turbidity of a hot solidified substance as long as the contents of protein and polysaccharide are increased, but the invention needs to solve the problem that dendrobium officinale is added in the preparation process of beer, and once the dendrobium officinale is added, the dendrobium officinale contains a large amount of dendrobium polysaccharide, alkaloid, phenanthrene compounds and amino acid which have the effects of enhancing immunity and resisting tumors, and the components are easy to combine and easily generate turbidity of the hot solidified substance, so that the quality of the beer is influenced.
Disclosure of Invention
The invention provides a preparation method of a clear dendrobium huoshanense beer, aiming at solving the problem that the storage performance of the dendrobium huoshanense beer is poor due to the fact that a large amount of dendrobium polyphenols, proteins and other components are introduced into the dendrobium huoshanense beer after dendrobium is introduced into the dendrobium huoshanense beer, and the preparation method of the dendrobium huoshanense beer comprises the following specific steps: preparing malt mash; ultrasonically leaching dendrobium huoshanense by using a lactic acid aqueous solution; mixing the dendrobium huoshanense extract and malt mash to obtain mixed mash; filtering, boiling, adding flos Lupuli, and cooling; inoculating beer yeast to the cooled mixed mash, sealing and fermenting for 11-14 days to obtain main fermentation liquor after fermentation is finished; adding a clarifying agent A into the main fermentation liquor, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain clarified dendrobium huoshanense beer; after filtering, adding a clarifying agent B into the clarified dendrobium huoshanense beer, and uniformly mixing; placing the dendrobium huoshanense beer added with the clarifying agent B in an environment of 4 +/-1 ℃ for post-fermentation, filtering after the fermentation is finished, and removing precipitates in the wine to obtain the clarified dendrobium huoshanense beer;
wherein the clarifying agent A comprises: beta-carotene, sodium citrate and PVPP, and the clarifying agent B comprises a lotus leaf alcohol extract.
Further, the preparation method of the lotus leaf alcohol extract comprises the following steps:
(1) drying fresh lotus leaves until the water content is less than or equal to 10%, crushing the lotus leaves by using a crusher, and sieving the lotus leaves by using a sieve of 40-100 meshes to obtain dried lotus leaf powder;
(2) mixing the dried lotus leaf powder with 40-70% ethanol water solution according to the material-liquid ratio of 1: 6-1: 20, and performing ultrasonic-assisted extraction for 1-8 h under the power of 150-500 w;
(3) after extraction, filtering to remove undissolved part to obtain lotus leaf alcohol extract;
(4) drying the folium Nelumbinis ethanol extractive solution at 70 deg.C under reduced pressure to obtain folium Nelumbinis ethanol extract.
Further, the preparation method of the malt mash comprises the following steps: crushing barley malt by a crusher; injecting water into the saccharification tank, and heating to 50 +/-1 ℃; adding the crushed barley malt into a saccharification tank to obtain a saccharified mash; and then placing the saccharified mash at the temperature of 60-69 ℃ for 15-20 min to obtain malt mash.
Further, the formula of the clarifying agent A is as follows: 15-25% of beta-carotene, 10-25% of sodium citrate and 50-70% of PVPP.
Furthermore, the addition amount of the clarifying agent A is 0.2-1.2 g/L.
Furthermore, the addition amount of the clarifying agent B is 0.5-3 g/L.
Further, the addition amount of the hops is 0.2-0.3 kg/hL.
Further, the conditions of the main fermentation are as follows: controlling the inoculation amount of beer yeast to be 8 multiplied by 106one/mL-10 × 106Sealing and fermenting at 10-12 ℃ for 11-14 days in a sealed manner for one/mL, maintaining the pressure in the fermentation tank at 0.10-0.20 Mpa, and obtaining the main fermentation liquid after fermentation.
The invention has the advantages of
The invention provides a preparation method of a clarified dendrobium huoshanense beer, which has the following advantages: according to the invention, 2 clarifying agent combinations are adopted in the preparation process of the dendrobium huoshanense beer to clarify the dendrobium huoshanense beer, and the quality, the sense and the taste of the beer are not influenced while clarification is carried out. The adopted clarifying agents comprise a clarifying agent A and a clarifying agent B. The clarifying agent A comprises beta-carotene, sodium citrate and PVPP, and the clarifying agent B comprises a lotus leaf alcohol extract. Beta-carotene is the most ubiquitous antioxidant, the invention is used for clarifying the compounding chemicals, utilize beta-carotene and sodium citrate to combine, make it have very good complexing performance, get complex precipitation effects to impurity, because PVPP's high molecular weight and cross-linked structure, water can introduce water rapidly while meeting water, promote its network structure to swell and produce the disintegrating action, so PVPP is the tablet disintegrating agent that is extensively used in medicine. And molecules have amido bonds and absorb hydroxyl groups on polyphenol molecules to form hydrogen bonds, so that polyphenol can be absorbed, and the non-biological stability of the wine body is improved. Therefore, it can be used as a stabilizer for beer, fruit wine and alcoholic beverage, and can prolong the shelf life of beer, fruit wine and alcoholic beverage by three hundred days and improve the transparency, color and taste of beer, fruit wine and alcoholic beverage. However, the PVPP used by the beer can not only ensure that the clarity of the beer can not reach the transparency degree, but also ensure that the filtered beer body is still slightly turbid, the clarity is not too high, and the slight turbidity in the beer body can be absorbed after the beta-carotene and the sodium citrate are added, and the clarity is less than 10 NTU. The alkaloid and flavonoid compounds in the alcohol extract of the lotus leaves have the activities of reducing blood fat, inhibiting cholesterol, resisting oxidation and the like, and the applicant finds that the protein and polyphenol in the filtered wine body can reach a stable balance, and after the alcohol extract of the lotus leaves is added, the turbidity of the wine body is slowly increased after the dendrobium huoshanense beer is stored for a long time, so that the turbidity problem caused by the long-time storage of the dendrobium huoshanense beer is solved.
The invention solves the problem of abiotic stability reduction caused by adding the dendrobium huoshanense in the dendrobium huoshanense beer process. The invention provides a preparation method of a clarified dendrobium huoshanense beer, all additives in the preparation process are natural extracts, the beer is non-toxic and harmless, the clarity of the prepared dendrobium huoshanense beer is high, the turbidity is low, under the condition of the embodiment of the invention, the turbidity does not obviously rise after long-time storage, but the turbidity is obviously increased along with the storage of time after the long-time storage of the method, and the clarified dendrobium huoshanense beer can still not generate turbidity after long-time storage. Has strong market value and lays a foundation for putting the dendrobium huoshanense beer into the market.
Detailed Description
In this example, the Saccharomyces cerevisiae strain was purchased from China General Microbiological Culture Collection Center (CGMCC), the Saccharomyces cerevisiae strain was purchased with a preservation number of 2.3853, and other reagents were all food grade.
Example 1
The embodiment provides a preparation method of a clear dendrobium huoshanense beer, which comprises the following specific steps:
1. preparation of malt mash:
(1) crushing barley malt by a crusher;
(2) injecting water into the saccharification tank, and heating to 50 +/-1 ℃;
(3) adding the crushed barley malt into a saccharification tank to obtain a saccharified mash;
(4) and then placing the saccharified mash at the temperature of 60-69 ℃ for 15-20 min to obtain malt mash.
2. Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting fresh dendrobium huoshanense, washing by clean flowing water, and thoroughly washing out impurities such as soil, gravel and the like;
(2) crushing the clean dendrobium officinale kimura et migo by a crusher to obtain crushed dendrobium officinale kimura et migo;
(3) and adding the crushed dendrobium huoshanense and a lactic acid aqueous solution into an ultrasonic extractor, and performing ultrasonic extraction to obtain an extract of the dendrobium huoshanense.
3. Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash to obtain mixed mash.
4. And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
5. Boiling and adding hops: boiling the clear mixed mash in a boiling pot, and adding hops into the clear mixed mash, wherein the addition amount of the hops is 0.2-0.3 kg/hL.
6. And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
7. Main fermentation: inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of beer yeast is controlled to be 8 × 106one/mL-10 × 106And (3) fermenting the fermented liquid per mL at the operating temperature of 10-12 ℃ for 11-14 days in a sealed manner, maintaining the pressure in a fermentation tank at 0.10Mpa, and obtaining the main fermentation liquid after the fermentation is finished.
8. Adding a clarifying agent A: adding 0.2-1.2 g/L of clarifying agent A into the main fermentation liquor, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain clarified dendrobium huoshanense beer. Wherein, in the clarifying agent A, the beta-carotene accounts for 15 percent, the sodium citrate accounts for 20 percent, and the PVPP accounts for 65 percent.
9. Adding a clarifying agent B: and after filtering, adding 0.5-3 g/L of clarifying agent B into the clarified dendrobium huoshanense beer, and uniformly mixing.
10. And (3) after-fermentation: in order to make the beer after-mature, the beer is placed in an environment with the temperature of 4 +/-1 ℃ for after-fermentation for 22-28 days. During the period, the residual yeast, condensed solid and the like are gradually precipitated, diacetyl is reduced, and then the beer is filtered to remove the precipitate in the wine, so that the clarified dendrobium huoshanense beer is obtained. The dendrobium huoshanense beer prepared by the invention can not generate a turbid phenomenon in a long-term storage process.
Wherein, in the above steps, the preparation method of the lotus leaf alcohol extract comprises the following steps:
(1) drying fresh lotus leaves until the water content is less than or equal to 10%, crushing the lotus leaves by using a crusher, and sieving the lotus leaves by using a 40-mesh sieve to obtain dried lotus leaf powder.
(2) Mixing the dried lotus leaf powder with 40-70% of ethanol water solution according to the material-liquid ratio of 1: 6-1: 20, and performing ultrasonic-assisted extraction for 1-8 hours under the power of 150-500 w.
(3) And after extraction is finished, filtering and removing undissolved parts to obtain the lotus leaf alcohol extract.
(4) Drying the folium Nelumbinis ethanol extractive solution at 70 deg.C under reduced pressure to obtain folium Nelumbinis ethanol extract.
The applicant makes a comparative experiment, and the dendrobium huoshanense beer prepared in the embodiment is taken as an embodiment group; the control group 1 was prepared without adding the clarifying agent A and the clarifying agent B; replacing clarifying agent A with PVPP with the same amount, and adding no clarifying agent B to obtain control group 2; only the clarifying agent B is added, and the clarifying agent A is not added to serve as a control group 3; the clarifying agent A was replaced with an equal amount of PVPP and the clarifying agent B was added as control 4.
Turbidity data in NTU were recorded every 10 days using a turbidity meter WGZ-200 directly for each group of turbidity measurements as described above, and the results are shown in Table 1.
TABLE 1 comparison of turbidity with and without added clarifying agent
| Group of | Group of embodiments | Control group 1 | Control group 2 | Control group 3 | Control group 4 |
| Stored for 0 day | 7.40 | 52.75 | 17.73 | 31.07 | 18.39 |
| Storing for 10 days | 11.86 | 772.84 | 738.36 | 148.01 | 95.24 |
| Storing for 20 days | 13.11 | 851.08 | 770.17 | 207.92 | 165.15 |
| Storing for 30 days | 19.08 | 911.57 | 811.88 | 288.74 | 201.39 |
| Storing for 40 days | 53.46 | 826.18 | 891.21 | 310.91 | 262.03 |
| Storing for 50 days | 61.95 | 811.43 | 1027.78 | 373.11 | 290.86 |
Example 2
The embodiment provides a preparation method of a clear dendrobium huoshanense beer, which comprises the following specific steps:
1. preparation of malt mash:
(1) crushing barley malt by a crusher;
(2) injecting water into the saccharification tank, and heating to 50 +/-1 ℃;
(3) adding the crushed barley malt into a saccharification tank to obtain a saccharified mash;
(4) and then placing the saccharified mash at the temperature of 60-69 ℃ for 15-20 min to obtain malt mash.
2. Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting fresh dendrobium huoshanense, washing by clean flowing water, and thoroughly washing out impurities such as soil, gravel and the like;
(2) crushing the clean dendrobium officinale kimura et migo by a crusher to obtain crushed dendrobium officinale kimura et migo;
(3) and adding the crushed dendrobium huoshanense and a lactic acid aqueous solution into an ultrasonic extractor, and performing ultrasonic extraction to obtain an extract of the dendrobium huoshanense.
3. Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash to obtain mixed mash.
4. And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
5. Boiling and adding hops: boiling the clear mixed mash in a boiling pot, and adding hops into the clear mixed mash, wherein the addition amount of the hops is 0.2-0.3 kg/hL.
6. And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
7. Main fermentation: inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of beer yeast is controlled to be 8 × 106one/mL-10 × 106And (3) fermenting the fermented liquid per mL at the operating temperature of 10-12 ℃ for 11-14 days in a sealed manner, maintaining the pressure in a fermentation tank at 0.20Mpa, and obtaining the main fermentation liquid after the fermentation is finished.
8. Adding a clarifying agent A: adding 0.2-1.2 g/L of clarifying agent A into the main fermentation liquor, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain clarified dendrobium huoshanense beer. Wherein, in the clarifying agent A, the beta-carotene accounts for 20 percent, the sodium citrate accounts for 10 percent, and the PVPP accounts for 70 percent.
9. Adding a clarifying agent B: and after filtering, adding 0.5-3 g/L of clarifying agent B into the clarified dendrobium huoshanense beer, and uniformly mixing.
10. And (3) after-fermentation: in order to make the beer after-mature, the beer is placed in an environment with the temperature of 4 +/-1 ℃ for after-fermentation for 22-28 days. During the period, the residual yeast, condensed solid and the like are gradually precipitated, diacetyl is reduced, and then the beer is filtered to remove the precipitate in the wine, so that the clarified dendrobium huoshanense beer is obtained. The dendrobium huoshanense beer prepared by the invention can not generate a turbid phenomenon in a long-term storage process.
The preparation method of the lotus leaf alcohol extract comprises the following steps:
(1) drying fresh lotus leaves until the water content is less than or equal to 10%, crushing the lotus leaves by using a crusher, and sieving the lotus leaves by using a 100-mesh sieve to obtain dried lotus leaf powder.
(2) Mixing the dried lotus leaf powder with 40-70% of ethanol water solution according to the material-liquid ratio of 1: 6-1: 20, and performing ultrasonic-assisted extraction for 1-8 hours under the power of 150-500 w.
(3) And after extraction is finished, filtering and removing undissolved parts to obtain the lotus leaf alcohol extract.
(4) Vacuum drying the folium Nelumbinis ethanol extractive solution at 60 deg.C under 0.1MPa with rotary evaporator, and removing water and ethanol to obtain folium Nelumbinis ethanol extract.
Example 3
The embodiment provides a preparation method of a clear dendrobium huoshanense beer, which comprises the following specific steps:
1. preparation of malt mash:
(1) crushing barley malt by a crusher;
(2) injecting water into the saccharification tank, and heating to 50 +/-1 ℃;
(3) adding the crushed barley malt into a saccharification tank to obtain a saccharified mash;
(4) and then placing the saccharified mash at the temperature of 60-69 ℃ for 15-20 min to obtain malt mash.
2. Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting fresh dendrobium huoshanense, washing by clean flowing water, and thoroughly washing out impurities such as soil, gravel and the like;
(2) crushing the clean dendrobium officinale kimura et migo by a crusher to obtain crushed dendrobium officinale kimura et migo;
(3) and adding the crushed dendrobium huoshanense and a lactic acid aqueous solution into an ultrasonic extractor, and performing ultrasonic extraction to obtain an extract of the dendrobium huoshanense.
3. Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash to obtain mixed mash.
4. And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
5. Boiling and adding hops: boiling the clear mixed mash in a boiling pot, and adding hops into the clear mixed mash, wherein the addition amount of the hops is 0.2-0.3 kg/hL.
6. And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
7. Main fermentation: inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of beer yeast is controlled to be 8 × 106one/mL-10 × 106And (3) fermenting the fermented liquid per mL at the operating temperature of 10-12 ℃ for 11-14 days in a sealed manner, maintaining the pressure in a fermentation tank at 0.15Mpa, and obtaining the main fermentation liquid after the fermentation is finished.
8. Adding a clarifying agent A: adding 0.2-1.2 g/L of clarifying agent A into the main fermentation liquor, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain clarified dendrobium huoshanense beer. Wherein, in the clarifying agent A, the beta-carotene accounts for 20 percent, the sodium citrate accounts for 10 percent, and the PVPP accounts for 70 percent.
9. Adding a clarifying agent B: and after filtering, adding 0.5-3 g/L of clarifying agent B into the clarified dendrobium huoshanense beer, and uniformly mixing.
10. And (3) after-fermentation: in order to make the beer after-mature, the beer is placed in an environment with the temperature of 4 +/-1 ℃ for after-fermentation for 22-28 days. During the period, the residual yeast, condensed solid and the like are gradually precipitated, diacetyl is reduced, and then the beer is filtered to remove the precipitate in the wine, so that the clarified dendrobium huoshanense beer is obtained. The dendrobium huoshanense beer prepared by the invention can not generate a turbid phenomenon in a long-term storage process.
Wherein, in the clarifying agent A, the beta-carotene accounts for 25 percent, the sodium citrate accounts for 25 percent, and the PVPP accounts for 50 percent.
The preparation method of the lotus leaf alcohol extract comprises the following steps:
(1) drying fresh lotus leaves until the water content is less than or equal to 10%, crushing the lotus leaves by using a crusher, and sieving the lotus leaves by using a 60-mesh sieve to obtain dried lotus leaf powder.
(2) Mixing the dried lotus leaf powder with 40-70% of ethanol water solution according to the material-liquid ratio of 1: 6-1: 20, and performing ultrasonic-assisted extraction for 1-8 hours under the power of 150-500 w.
(3) And after extraction is finished, filtering and removing undissolved parts to obtain the lotus leaf alcohol extract.
(4) Vacuum drying the folium Nelumbinis ethanol extractive solution at 50 deg.C under 0.2MPa with rotary evaporator, and removing water and ethanol to obtain folium Nelumbinis ethanol extract.
Claims (5)
1. A preparation method of clarified dendrobium huoshanense beer is characterized by comprising the following steps: the preparation method of the dendrobium huoshanense beer comprises the following specific steps: preparing malt mash; ultrasonically leaching dendrobium huoshanense by using a lactic acid aqueous solution; mixing the dendrobium huoshanense extract and the malt mash to obtain mixed mash; filtering, boiling, adding flos Lupuli, and cooling; inoculating beer yeast to the cooled mixed mash, sealing and fermenting for 11-14 days to obtain main fermentation liquor after fermentation is finished; adding a clarifying agent A into the main fermentation liquor, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain clarified dendrobium huoshanense beer; after filtering, adding a clarifying agent B into the clarified dendrobium huoshanense beer, and uniformly mixing; placing the dendrobium huoshanense beer added with the clarifying agent B in an environment of 4 +/-1 ℃ for post-fermentation, filtering after the fermentation is finished, and removing precipitates in the wine to obtain the clarified dendrobium huoshanense beer;
wherein the clarifying agent A comprises: beta-carotene, sodium citrate and PVPP, and the clarifying agent B comprises a lotus leaf alcohol extract;
the preparation method of the lotus leaf alcohol extract comprises the following steps:
(1) drying fresh lotus leaves until the water content is less than or equal to 10%, crushing the lotus leaves by using a crusher, and sieving the lotus leaves by using a sieve of 40-100 meshes to obtain dried lotus leaf powder;
(2) mixing the dried lotus leaf powder with 40-70% ethanol water solution according to the material-liquid ratio of 1: 6-1: 20, and performing ultrasonic-assisted extraction for 1-8 h under the power of 150-500 w;
(3) after extraction, filtering to remove undissolved part to obtain lotus leaf alcohol extract;
(4) drying the folium Nelumbinis ethanol extractive solution at 70 deg.C under reduced pressure to obtain folium Nelumbinis ethanol extract;
the preparation method of the malt mash comprises the following steps: crushing barley malt by a crusher; injecting water into the saccharification tank, and heating to 50 +/-1 ℃; adding the crushed barley malt into a saccharification tank to obtain a saccharified mash; then placing the saccharified mash at the temperature of 60-69 ℃ for 15-20 min to obtain malt mash;
the formula of the clarifying agent A is as follows: 15-25% of beta-carotene, 10-25% of sodium citrate and 50-70% of PVPP.
2. The method of claim 1, wherein the method comprises the steps of: the addition amount of the clarifying agent A is 0.2-1.2 g/L.
3. The method of claim 1, wherein the method comprises the steps of: the addition amount of the clarifying agent B is 0.5-3 g/L.
4. The method of claim 1, wherein the method comprises the steps of: the addition amount of the hops is 0.2-0.3 kg/hL.
5. The method of claim 1, wherein the method comprises the step of preparing a clarified dendrobium huoshanense beerCharacterized in that: the conditions of the main fermentation are as follows: controlling the inoculation amount of beer yeast to be 8 multiplied by 106one/mL-10 × 106Sealing and fermenting at 10-12 ℃ for 11-14 days in a sealed manner for one/mL, maintaining the pressure in the fermentation tank at 0.10-0.20 Mpa, and obtaining the main fermentation liquid after fermentation.
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| CN109486572A (en) * | 2018-07-13 | 2019-03-19 | 滨州职业学院 | A kind of brewing method of winter jujube, dendrobium nobile beer |
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