CN107384656B - Preparation method of Huoshan dendrobium officinale beer with high foamability and high foam retention - Google Patents
Preparation method of Huoshan dendrobium officinale beer with high foamability and high foam retention Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title claims abstract description 107
- 239000006260 foam Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 230000014759 maintenance of location Effects 0.000 title claims abstract description 5
- 241001076416 Dendrobium tosaense Species 0.000 title claims description 13
- 241001678082 Dendrobium huoshanense Species 0.000 claims abstract description 88
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 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 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
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- 238000002474 experimental method Methods 0.000 abstract description 2
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- 108090000623 proteins and genes Proteins 0.000 description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
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- 239000001569 carbon dioxide Substances 0.000 description 4
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- 229920006395 saturated elastomer Polymers 0.000 description 4
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- 108010076119 Caseins Proteins 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
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- 229910000278 bentonite Inorganic materials 0.000 description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 2
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- QARXXMMQVDCYGZ-UHFFFAOYSA-N isohumulone Chemical compound CC(C)CC(=O)C1=C(O)C(O)(C(=O)CC=C(C)C)C(CC=C(C)C)C1=O QARXXMMQVDCYGZ-UHFFFAOYSA-N 0.000 description 2
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- 208000002177 Cataract Diseases 0.000 description 1
- RYAHJFGVOCZDEI-UFFNCVEVSA-N Dendrobine Chemical compound C([C@H]1CC[C@@H]2[C@@]31C)N(C)[C@@H]3[C@H]1[C@@H](C(C)C)[C@@H]2C(=O)O1 RYAHJFGVOCZDEI-UFFNCVEVSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000003181 biological factor Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- RYAHJFGVOCZDEI-CZKZLRAZSA-N dendrobine Natural products O=C1O[C@@H]2[C@H](C(C)C)[C@H]1[C@H]1[C@@]3(C)[C@@H]2N(C)C[C@H]3CC1 RYAHJFGVOCZDEI-CZKZLRAZSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
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- 229910052739 hydrogen Inorganic materials 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 210000000056 organ Anatomy 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
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Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of dendrobium huoshanense beer with high foamability and high foam stability, belonging to the technical field of beer fermentation. The dendrobium huoshanense beer with high foamability and high foamability is prepared by the working procedures of preparing malt mash, leaching dendrobium huoshanense by lactic acid, preparing mixed mash, filtering, boiling and adding hops, cooling, main fermentation, after fermentation, wine storage and the like. According to the preparation method of the dendrobium huoshanense beer, casein zymolyte is added in the traditional fermentation process, and experiments prove that the foamability and foam retention of the dendrobium huoshanense beer are improved by adding the casein zymolyte and controlling the fermentation conditions, the original flavor and the outstanding taste of the beer are kept, and the method has a good market prospect.
Description
Technical Field
The invention relates to a preparation method of dendrobium officinale beer, in particular to a preparation method of dendrobium officinale beer with high foamability and high foam retention.
Background
Dendrobium officinale, a perennial herb of the genus Dendrobium of the family Orchidaceae, prefers warm and humid environments, and is mainly distributed in Anhui, Zhejiang, Fujian, etc. of China. The dendrobium officinale has upright and cylindrical stem, is 9-35 cm long, 2-4 mm thick, does not branch, has multiple sections, can be used as a medicine, belongs to yin tonifying medicines in tonifying medicines, and can tonify stomach, promote fluid production, nourish yin and clear heat.
Dendrobium huoshanense, also known as the root of the myriad husband, is the best product of Dendrobium nobile and is a rare medicinal material that is endangered by the state. Dendrobium huoshanense is rich in more than ten kinds of alkaloids such as polysaccharide, amino acid, dendrobine and the like. Identified by the institute of medicinal plants of the Chinese academy of medical sciences: the content of polysaccharide is 16.974%, and the content of total alkaloid is 0.026%. Can effectively improve the immunity of the organism and is suitable for human eyes, pharynx and lungs. The medicine has special curative effect on stomach, intestine, kidney and other organs, blood, cardiac and cerebral vascular diseases, etc. It has effects in resisting cataract, delaying aging, resisting mutation, and resisting tumor. The functional components of dendrobium huoshanense also provide a certain health-care function for the beer prepared from the dendrobium huoshanense.
Foam is one of the important sensory indicators for evaluating beer, and the foam brings visual and tactile enjoyment to consumers and also causes the consumers to taste. The foam of beer is mainly a complex composed of carbon dioxide, foaming protein and isohumulone, and is composed of protein decomposition product, hop bitter substance, small amount of lipid, metal ion and charged polysaccharide, wherein the most important is foam protein component.
The foam properties of beer include foaming capacity, foaming appearance, foam durability, foam adhesion, and the like. The foam stability, which is the foam stability, is the duration of time after the foam is formed until the foam disappears. Improving the beer foam stability requires increasing the substance factors beneficial to foam formation, increasing the content of surface active substances in beer, paying attention to proper malt solubility during beer processing, excessively decomposing the over-dissolved malt protein, relatively reducing high-medium molecular nitrogen, and reducing the function of protein as natural foam stability; secondly, the protein decomposition temperature is controlled during saccharification so as to improve the content of high and medium molecular protein; furthermore, the pH of the mash is preferably controlled to about 5.6. In addition, the addition of hops to boil imparts cupping properties to the foam which benefit from the action of isohumulone. In order to further ensure the foam-sustaining properties of the beer, care should also be taken in the process to control the solubility of carbon dioxide in the beer. The solubility of carbon dioxide in beer is directly proportional to the pot pressure and inversely proportional to the wine storage temperature, and the low temperature and high pressure are favorable for dissolving the carbon dioxide.
During commercial storage of beer, haze may be produced by the reaction of proteins with polyphenols, causing the beer to lose its original gloss and to gradually form a precipitate. Tannin or protease can be added for solving the problem, but if the addition amount of the tannin is small, the precipitation is insufficient, and the filtering performance of the beer is influenced; in large amounts, the foam of the beer is impaired and astringency may also occur. In addition, if protease is added, even if the protease is added normally, the foam of beer is reduced; the addition of the additive in a large amount may cause the gushing phenomenon of beer. In addition, bentonite, silica gel and the like can be adopted, but the methods change the taste and the foam quality of the beer protein to a certain extent. At present, PVPP is adopted frequently, can adsorb polyphenol substances such as tannin and the like, cannot adversely affect beer, and tests prove that the adsorption capacity of the PVPP can reach 80% -90% of a saturated state within 4-5 min, and the PVPP can be directly used during beer filtration.
The inventor finds through experiments that if only dendrobium huoshanense is added into wort and hops are added for fermentation, the prepared beer has poor foamability and foam-holding ratio, and basically no foam is generated in the beer.
Disclosure of Invention
The invention provides a preparation method of novel dendrobium huoshanense beer by adding dendrobium huoshanense into wort, the preparation method is simple, the prepared dendrobium huoshanense beer has the characteristics of high foam and the like, and the specific method is as follows:
a preparation method of dendrobium huoshanense beer with high foamability and high foam stability comprises the following steps:
ultrasonically extracting crushed dendrobium huoshanense from a lactic acid aqueous solution to obtain an extract of the dendrobium huoshanense;
secondly, mixing the dendrobium huoshanense extract and malt mash at a temperature of 70-80 ℃ according to a ratio of 3: 7-1: 9, and adding casein hydrolysate to obtain mixed mash;
thirdly, filtering the residue in the mixed mash to obtain clear mixed mash;
boiling the mixed mash and adding hops into the mixed mash;
cooling, inoculating beer yeast, and performing sealed fermentation for 7-18 days at 10-12 ℃ to obtain main fermentation liquor;
sixthly, adding PVPP, standing and filtering to obtain clear dendrobium huoshanense beer;
and seventhly, placing the clarified dendrobium huoshanense beer in an environment with the temperature of 4 +/-1 ℃ for continuous fermentation for 10-28 days to obtain the finished dendrobium huoshanense beer with high foamability and high foam stability.
Further, the ultrasonic condition is that the temperature is 70-80 ℃, the power is 230-430 w, and the time is 6-8 min.
Further, the addition amount of the hops is 0.2-0.3 kg/hl.
Further, the inoculation amount of the beer yeast is 8 × 106Per/mL-10 × 106one/mL.
Further, in the second step, the addition amount of the casein hydrolysate is 0.09-0.18 g/L.
Further, the addition amount of the PVPP is 0.12-0.16 g/L.
Further, the lactic acid aqueous solution is a lactic acid aqueous solution with a lactic acid content of 6-20%.
Further, the preparation process of the malt mash is as follows: crushing barley malt, injecting water into a 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.
The invention has the advantages of
The preparation method of the dendrobium huoshanense beer has the beneficial effects that:
one is as follows:
according to the invention, the casein zymolyte is added on the basis of the traditional dendrobium huoshanense beer processing technology for brewing, the problem that hop cannot form foam due to the introduction of dendrobium huoshanense is solved by adding the casein zymolyte, the foaming quantity of the dendrobium huoshanense beer can be obviously increased, the foam durability of the dendrobium huoshanense beer is improved, and the taste of the prepared dendrobium huoshanense beer finished product is not greatly changed compared with the traditional dendrobium huoshanense beer prepared without adding casein.
The second step is as follows:
the dendrobium huoshanense beer is brewed by fermenting hops and other plants as raw materials, is rich in protein and polyphenol substances, and precipitates are generated by the interaction of the protein and the polyphenol substances, so that the beer is turbid in appearance and poor in stability. The common filtration and adsorption method for processing beer can adopt bentonite, silica gel and the like, but the methods change the taste and the foam quality of beer protein to a certain extent. The PVPP adopted in the process is insoluble macromolecular cross-linked polyvinylpyrrolidone, the PVPP and polyphenols are associated and adsorbed through hydrogen bonds, so that non-biological factors causing beer instability are removed, and the PVPP filtration has no obvious influence on beer concentration, total acid, chromaticity and flavor and has no influence on foam. The residual quantity of PVPP in beer is very small, below 10 ppm. The beer treated by PVPP has the non-biological stability which can be prolonged by 2-4 months.
And thirdly:
compared with the prior art, the preparation process disclosed by the invention is simple to operate and good in equipment universality. The preparation method disclosed by the invention is low in preparation cost, improves the utilization efficiency of the dendrobium huoshanense, and enables the originally undeveloped dendrobium huoshanense resource to be fully utilized. Meanwhile, the beer prepared by the invention is clear in body, good in foam foamability and good in market prospect.
Detailed Description
In this example, the Saccharomyces cerevisiae strain was purchased from China General Microbiological Culture Collection Center (CGMCC), and the accession number of the Saccharomyces cerevisiae strain was 2.3853.
Example 1
The invention provides a preparation method of dendrobium huoshanense beer with high foamability and high foam-holding property, the raw materials for preparing the dendrobium huoshanense beer comprise barley malt, dendrobium huoshanense and the like, and the specific steps are as follows:
1. preparation of malt mash:
(1) crushing 60kg of barley malt by using 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.
Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting 100kg of 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) mixing the crushed dendrobium huoshanense with 15% lactic acid aqueous solution according to the weight ratio of 1: adding 20 parts of the extract into an ultrasonic extractor, and performing ultrasonic treatment at 75 deg.C for 7min with ultrasonic power of 330w to obtain Dendrobium huoshanense extract.
Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash at a ratio of 1:3 at 75 ℃, and adding casein hydrolysate to obtain mixed mash, wherein the addition amount of the casein hydrolysate is 0.15 g/L.
And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
Boiling and adding hops: the clarified mash was boiled in a boiling kettle and hops were added thereto, wherein the amount of hops added was 0.25 kg/hl.
And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
Main fermentation, inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of the beer yeast is controlled to be 8 × 106Per/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.
Clarifying and filtering: adding PVPP with the proportion of 0.14g/L, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain the clarified dendrobium huoshanense beer.
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 this period, the residual yeast, condensed solids, etc. gradually precipitate, and diacetyl is reduced, etc. After the completion of the after-fermentation, CO2The beer is saturated in wine, has pure and mild taste, and is suitable for drinking to obtain Dendrobium huoshanense beer with high foamability and high foam stability.
According to detection, the foam of the dendrobium huoshanense beer prepared by the invention is white and fine, and the dendrobium huoshanense beer can be hung on a cup for a long time. 10 200mL of beer prepared by different methods are put in the same 500mL beer cup, and after the beer is oscillated by the same oscillator, the foam height of the dendrobium huoshanense beer prepared by the invention is 55.6 +/-1.3 mm, the foam holding time is 323.7 +/-8.5 s, while the foam height of the dendrobium huoshanense beer directly put in malt mash for fermentation is 15.1 +/-0.9 mm, and the foam holding time is only 26.4 +/-4.7 s. Therefore, the invention obviously improves the foamability of the dendrobium huoshanense beer.
Example 2
The invention provides a preparation method of dendrobium huoshanense beer with high foamability and high foam-holding property, the raw materials for preparing the dendrobium huoshanense beer comprise barley malt, dendrobium huoshanense and the like, and the specific steps are as follows:
1. preparation of malt mash:
(1) crushing 80kg of barley malt by using 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.
Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting 100kg of 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) mixing the crushed dendrobium huoshanense with 20% lactic acid aqueous solution according to the weight ratio of 1: adding 20 parts of the extract into an ultrasonic extractor, and performing ultrasonic treatment at 80 deg.C for 8min with ultrasonic power of 230w to obtain herba Dendrobii extract.
Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash at a ratio of 1:9 at 70 ℃, and adding casein hydrolysate to obtain mixed mash, wherein the addition amount of the casein hydrolysate is 0.18 g/L.
And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
Boiling and adding hops: the clarified mash was boiled in a boiling kettle and hops were added thereto, wherein the amount of hops added was 0.3 kg/hl.
And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
Main fermentation: and inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of the beer yeast is 8 × 106/mL-10 × 106/mL, the operating temperature is 10-12 ℃, the beer yeast is fermented in a sealing manner for 15-18 days, the pressure in the fermentation tank is maintained at 0.10Mpa, and the main fermentation liquid is obtained after the fermentation is finished.
Clarifying and filtering: adding PVPP with the proportion of 0.16g/L, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain the clarified dendrobium huoshanense beer.
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 16-21 days. During this period, the residual yeast, condensed solids, etc. gradually precipitate, and diacetyl is reduced, etc. After the post-fermentation is finished, CO2 is saturated in the wine, the taste is mellow, and the dendrobium huoshanense beer is suitable for drinking, and the dendrobium huoshanense beer with high foamability and high foam stability is obtained.
According to detection, the foam of the dendrobium huoshanense beer prepared by the invention is white and fine, the dendrobium huoshanense beer is hung in a cup for a long time, 10 beer prepared by 200mL beer prepared by different methods are put in the same 500mL beer cup, and after the beer is oscillated by the same oscillator, the foam height of the dendrobium huoshanense beer prepared by the invention is 57.5 +/-2.5 mm, the soaking time is 353.2 +/-4.2 s, while the foam height obtained by directly putting the dendrobium huoshanense into malt mash for fermentation is 18.4 +/-1.7 mm, and the soaking time is only 31.9 +/-2.2 s. Therefore, the invention obviously improves the foamability of the dendrobium huoshanense beer.
Example 3
The invention provides a preparation method of dendrobium huoshanense beer with high foamability and high foam-holding property, the raw materials for preparing the dendrobium huoshanense beer comprise barley malt, dendrobium huoshanense and the like, and the specific steps are as follows:
1. preparation of malt mash:
(1) crushing 50kg of barley malt by using 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.
Ultrasonic leaching of dendrobium huoshanense by using lactic acid aqueous solution:
(1) selecting 100kg of 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) mixing the crushed dendrobium huoshanense with 6% lactic acid aqueous solution according to the weight ratio of 1: adding 20 parts of the extract into an ultrasonic extractor, and performing ultrasonic treatment at 70 deg.C for 6min with ultrasonic power of 430w to obtain herba Dendrobii extract.
Preparing mixed mash: mixing the dendrobium huoshanense extract and malt mash at a ratio of 3:7 at 80 ℃, and adding casein hydrolysate to obtain mixed mash, wherein the addition amount of the casein hydrolysate is 0.09 g/L.
And (3) filtering: filtering the residue in the mixed mash to obtain clear mixed mash.
Boiling and adding hops: the clarified mash was boiled in a boiling kettle and hops were added thereto, wherein the amount of hops added was 0.2 kg/hl.
And (3) cooling: and cooling the clear mixed mash added with hops to 10-12 ℃ by a tube type heat exchanger.
Main fermentation, inoculating beer yeast to the cooled mixed mash, wherein the inoculation amount of the beer yeast is 8 × 106Per/mL-10 × 106And (3) fermenting the fermented liquid per mL at the operating temperature of 10-12 ℃ for 7-10 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.
Clarifying and filtering: adding PVPP with the proportion of 0.12g/L, standing for 2-10 h after adding, filtering the main fermentation liquor, and filtering to obtain the clarified dendrobium huoshanense beer.
And (3) after-fermentation: to afterripen the beer, it is placed in a ring at 4 + -1 deg.CAnd carrying out after-fermentation in the environment for 10-15 d. During this period, the residual yeast, condensed solids, etc. gradually precipitate, and diacetyl is reduced, etc. After the completion of the after-fermentation, CO2The beer is saturated in wine, has pure and mild taste, and is suitable for drinking to obtain Dendrobium huoshanense beer with high foamability and high foam stability.
According to detection, the foam of the dendrobium huoshanense beer prepared by the invention is white and fine, the dendrobium huoshanense beer is hung in a cup for a long time, 10 beer with 200mL prepared by different methods is put in the same 500mL beer cup, and after the beer is oscillated by the same oscillator, the foam height of the dendrobium huoshanense beer prepared by the invention is 52.1 +/-7.7 mm, the soaking time is 334.6 +/-5.8 s, while the foam height of the fermented dendrobium huoshanense directly put into malt mash is 11.3 +/-3.7 mm, and the soaking time is only 27.8 +/-5.0 s. Therefore, the invention obviously improves the foamability of the dendrobium huoshanense beer.
Claims (8)
1. A preparation method of Huoshan dendrobium officinale beer with high foamability and high foam retention is characterized in that: the preparation method of the dendrobium huoshanense beer with high foamability and high foam stability comprises the following steps:
ultrasonically extracting crushed dendrobium huoshanense from a lactic acid aqueous solution to obtain an extract of the dendrobium huoshanense;
secondly, mixing the dendrobium huoshanense extract and malt mash at a temperature of 70-80 ℃ according to a ratio of 3: 7-1: 9, and adding casein hydrolysate to obtain mixed mash;
thirdly, filtering the residue in the mixed mash to obtain clear mixed mash;
boiling the mixed mash and adding hops into the mixed mash;
cooling, inoculating beer yeast, and performing sealed fermentation for 7-18 days at 10-12 ℃ to obtain main fermentation liquor;
sixthly, adding PVPP, standing and filtering to obtain clear dendrobium huoshanense beer;
and seventhly, placing the clarified dendrobium huoshanense beer in an environment with the temperature of 4 +/-1 ℃ for continuous fermentation for 10-28 days to obtain the finished dendrobium huoshanense beer with high foamability and high foam stability.
2. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: the ultrasonic condition is that the temperature is 70-80 ℃, the power is 230-430 w, and the time is 6-8 min.
3. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: the addition amount of the hops is 0.2-0.3 kg/hl.
4. The method for preparing the dendrobium huoshanense beer with high foamability and high foam-retaining property as claimed in claim 1, wherein the inoculation amount of the brewer's yeast is 8 × 106Per/mL-10 × 106one/mL.
5. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: in the second step, the addition amount of the casein hydrolysate is 0.09-0.18 g/L.
6. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: the addition amount of the PVPP is 0.12-0.16 g/L.
7. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: the lactic acid aqueous solution is a lactic acid aqueous solution with the lactic acid content of 6-20%.
8. The method for preparing dendrobium huoshanense beer with high foamability and high foam-holding ability as claimed in claim 1, wherein: the preparation process of the malt mash is as follows:
crushing barley malt, injecting water into a 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.
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