CN108004072A - A kind of manufacturing process of jujube beer - Google Patents
A kind of manufacturing process of jujube beer Download PDFInfo
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- CN108004072A CN108004072A CN201810051341.XA CN201810051341A CN108004072A CN 108004072 A CN108004072 A CN 108004072A CN 201810051341 A CN201810051341 A CN 201810051341A CN 108004072 A CN108004072 A CN 108004072A
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
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Abstract
The invention discloses a kind of manufacturing process of jujube beer, including（1）After black tartary buckwheat and rice are crushed plus water Heat Gelatinization obtains liquefaction mash, is incorporated in malt wine with dregs, through being saccharified after sixty minutes, is warming up to 78 DEG C and kills enzyme, filtered to obtain 10 12OThe saccharification wort of P；（2）, obtained wheat juice is added into hops after, after boiling, cooling down, addition yeast ferments, and the additive amount of yeast be 10 × 106 13 × 106/mL, and fermentation temperature is 9 11 DEG C, and the time is 7 11 days；（3）, after fermentation, be cooled to 1-0.5 DEG C of ﹣, store 3-6 days, discharge sedimented yeast, obtain muddy wine.The pure mouthfeel of beer is kept while with health-care efficacy the invention enables jujube beer, is a kind of nutrition and all good health drink of flavor, is the characteristic beer with real meaning, avoids product homogeneity, improve the market competitiveness.
Description
Technical field
The present invention relates to Brewage field, is specifically a kind of manufacturing process of jujube beer.
Background technology
The beer that people drink at present water multi-purpose greatly, malt, rice, hops produce, and are conveniently drunk in summer,
And it is suitable for that winter drinks and then seldom beneficial to the beer variety of health with the beneficial god that enriches blood, in the market sells a small amount of health preserving jujube
Beer, the overwhelming majority simply simply on the basis of ordinary beer, add micro red date extract and black beer pigment toning and
Into its nutritive value is limited.
The content of the invention
It is an object of the invention to provide a kind of manufacturing process of jujube beer, common big in part is substituted using black tartary buckwheat
Rice, black tartary buckwheat are rich in amylopectin, take black tartary buckwheat to be mixed according to a certain percentage with rice, and without black beer pigment toning, wine body is in
Brown color and jujube, the extracting solution of hawthorn are added, nutritive value enriches.
To achieve the above object, the present invention provides following technical solution：
A kind of manufacturing process of jujube beer, comprises the following steps：
(1), after crushing black tartary buckwheat and rice plus water Heat Gelatinization obtains liquefaction mash, is incorporated in malt wine with dregs, through saccharification
After sixty minutes, 78 DEG C are warming up to and kills enzyme, it is filtered to obtain 10-12OThe saccharification wort of P；
(2), after obtained wheat juice being added hops, after boiling, cooling down, addition yeast ferments, and yeast adds
Dosage is 10 × 106-13×106A/mL, fermentation temperature are 9-11 DEG C, and the time is 7-11 days；
(3), 1-0.5 DEG C of ﹣ after fermentation, is cooled to, is stored 3-6 days, sedimented yeast is discharged, obtains muddy wine；
(4), hawthorn, jujube concentrated extracting solution are mixed, then adds deoxygenated water and be diluted, and use edible phosphoric acid
PH to 4-4.5 is adjusted, obtains mixed liquor；
(5), mixed liquor is added in muddy wine, is then filtered, filling and sterilization obtains finished product；
The weight ratio of each raw material components of the manufacturing process is：Water 4-4.5, malt 0.5-0.6, rice 0.2-0.4,
Black tartary buckwheat 0.1-0.2, hops 0.002-0.003；
Hawthorn, the percentage by weight of jujube concentrate in the step (4) are respectively 20-30%：70-80%；
The weight part ratio of mixed liquor and muddy wine in the step (5) is 1.0-2.0%：1.
Further, the weight ratio of the hawthorn in the step (4), jujube concentrate gross weight and deoxygenated water is 1:
1.0—1.5。
Further, the hawthorn in the step (4), the percentage by weight of jujube concentrate are respectively 20%, 80%.
The present invention substitutes the common rice in part, obtained jujube beer tool using the high black tartary buckwheat of micronutrient element content
There is the natural amber color of black tartary buckwheat, the later stage is without black beer pigment toning.Black tartary buckwheat is a kind of bitter buckwheat, and bitter buckwheat is nature
In very few medicine-food two-purpose crop, according to《Compendium of Materia Medica》Record：Bitter buckwheat bitter, cold, the real stomach of energy, benefiting energy, continues spirit,
Sharp knowledge, refining the five internal organs slag are dirty；《Qianjin Yao Fang》、《Dictionary of medicinal plant》It is and all on the books to bitter buckwheat in pertinent literature：Can calm the nerves,
The wide intestines of lively atmosphere blood, sending down abnormally ascending, heat-clearing swell wind pain, productization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, relievings asthma, anti-inflammatory, antiallergy, by force
The heart, weight-reducing, beauty and other effects.
The present invention adds jujube, the extracting solution of hawthorn in beer, and hawthorn is sour, sweet, slightly warm in nature, has appetite-stimulating and indigestion-relieving, changes
Stagnant disperse accumulation, heat-clearing inflammation relieving, anticancer, kidney tonifying, it is strong the effect of, for carnivorous stagnant product, abdominal distension feeling of fullness, winter climate drying, drinks
Jujube beer of the present invention, the effect do not got angry again while reaching enriching yin and nourishing kidney, reduces winter people because dry,
The phenomenon that blocked shot is easily got angry, is the good merchantable brand drunk in winter.
Jujube, its vitamin content is very high, there is the good reputation of " natural complex ball ", has nourishment for vitality, the work(enriched blood
Effect.Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》Middle theory：Jujube is sweet in flavor, warm-natured, energy tonifying middle-Jiao and Qi, nourishes blood and promotes the production of body fluid, for treating " insufficiency of the spleen weak, food
The diseases such as few loose stool, deficiency of qi and blood ".Often feeding jujube can treat in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, internal lesion caused by overexertion
Cough, anaemia are become thin, and nourishing the liver preventing cancer function is especially prominent.
Compared with prior art, the beneficial effects of the invention are as follows：
Beer prepared by the present invention according to experiment and is put into practice due to using jujube, black tartary buckwheat as one of primary raw material
The experience adjustments proportioning of each raw material so that jujube beer keeps the pure mouthfeel of beer while with health-care efficacy, be one
Kind of nutrition and all good health drink of flavor, are the characteristic beer with real meaning, avoid product homogeneity, improve
The market competitiveness, has a vast market prospect.
Brief description of the drawings
Fig. 1 is the process flow chart of the present invention.
Embodiment
Technical scheme is described in more detail with reference to embodiment.
A kind of manufacturing process of 1 jujube beer of embodiment
A kind of manufacturing process of jujube beer, comprises the following steps：(1) input adjunce copper adds after crushing black tartary buckwheat and rice
Appropriate 60 DEG C of water, was warming up to 70 DEG C through 10 minutes and keeps the temperature after ten minutes, be warming up to 90 DEG C through 20 minutes and keep the temperature 15 minutes, so
100 DEG C were warming up to by 10 minutes and keeps the temperature 30 minutes, obtained gelatinization wine with dregs；
(2) malt puts into brew kettle after maltcrusher crushes and adds appropriate 45 DEG C of water, warm 45 minutes protein hydrolysis
Afterwards, the gelatinization wine with dregs of black tartary buckwheat and rice is squeezed into brew kettle and malt mash and wine with dregs, was warming up to 68-70 DEG C through 15 minutes and protects
Temperature 60 minutes.
(3) converted mash is both obtained after iodine examination saccharification completely, mixing mash is warming up to 78 DEG C kills enzyme, then through precipitation tank mistake
10 are obtained after filterOThe wheat juice of P, squeezes into boiling pot；
(4) after squeezing into the wheat juice addition hops in boiling pot, at 100 DEG C, boil 90 minutes, it is 8- to boil intensity
10%, the brewer's wort after boiling then is squeezed into Spin precipitate groove and is precipitated, the sedimentation time is 40 minutes, and discharges bottom and sink
After starch, refrigerating work procedure is pumped into, fermentation tank and addition 10.0 × 10 are squeezed into after thin plate cooler is cooled to 9-10 DEG C6A/mL
Yeast ferment；
Water, malt, rice, black tartary buckwheat and hops are by weight water 4.5, malt 0.52, rice 0.3, black tartary buckwheat
0.15 hops 0.002；
(5) after keeping fermentation 7-9 days of 10-11 DEG C of zymotic fluid, 0-1 DEG C can be cooled to less than 0.08mg/mL by surveying biacetyl
And yeast is discharged, after storage in 3-5 days zero, obtain muddy wine；
(6) concentrate of hawthorn, jujube is diluted through deoxygenated water and with edible phosphoric acid tune pH value to 4.2, obtains mixed liquor, so
Added it to afterwards with metering addition pump through pipeline in muddy wine, squeeze into diatomite filter and filtered, obtain pure mellow wine, pure mellow wine is turbid
Degree control is in 0.5-0.6EBC；
The mixed concentrated liquid and the weight part ratio of deoxygenated water are 1:1, hawthorn, jujube by weight hundred in mixed extract
Divide than being 20%：80%.The weight part ratio of mixed liquor and muddy wine is 1.0%:1；
(7) pure mellow wine be sent into bright beer tank, it is canned after through pasteurize, labeling after, obtain finished product.
A kind of manufacturing process of 2 jujube beer of embodiment
A kind of manufacturing process of jujube beer, comprises the following steps：By weight by mountain spring water 4.3, malt 0.55, rice
0.3rd, black tartary buckwheat 0.2, hops 0.0025, are made 11OP wheat juice according to the reactions steps 1-3 in embodiment 1, then add yeast
Ferment, inoculum of dry yeast is 11.0 × 106A/mL, ferments 8-10 days, after fermenting-ripening, is cooled to 0-1 DEG C, zero storage 4
My god, after discharging sedimented yeast, muddy wine is obtained, is sent to filtering；
The concentrate of hawthorn, jujube is diluted through deoxygenated water and with edible phosphoric acid tune pH value to 4.0-4.5, obtains mixed liquor,
Then added it to metering pump through pipeline in muddy wine, squeeze into diatomite filter and filtered, obtain pure mellow wine, pure mellow wine turbidity
In 0.5-0.6EBC, pure mellow wine is sent into bright beer tank for control, it is canned after after pasteurize, labeling, obtain finished product；
The mixed concentrated liquid and the weight part ratio of deoxygenated water are 1:1.2, hawthorn, jujube concentrate in mixed extract
It is 20% by weight percentage：80%；The weight part ratio of mixed liquor and muddy wine is 1.5%：1.
A kind of manufacturing process of 3 jujube beer of embodiment
A kind of manufacturing process of jujube beer, comprises the following steps：By weight by water 4.0, malt 0.6, rice 0.4,
Black tartary buckwheat 0.2, hops 0.003,12 are made according to the reactions steps 1-3 in embodiment 1OP wheat juice, then adds yeast and is sent out
Ferment, inoculum of dry yeast are 12.0 × 106A/mL, ferments 9-11 days, after fermenting-ripening, is cooled to 0-1 DEG C, and zero stores 4-5 days,
After discharging sedimented yeast, muddy wine is obtained, is sent to filtering；
The concentrate of hawthorn, jujube is diluted through deoxygenated water and with edible phosphoric acid tune pH value to 4.0-4.5, obtains mixed liquor,
Then added it to metering pump through pipeline in muddy wine, squeeze into diatomite filter and filtered, obtain pure mellow wine, pure mellow wine turbidity
Control is in 0.5-0.6EBC；Pure mellow wine be sent into bright beer tank, it is canned after through pasteurize, labeling after, obtain finished product；
The mixed concentrated liquid and the weight part ratio of deoxygenated water are 1：1.5, the concentration of hawthorn, jujube in mixed concentrated liquid
Liquid is 20% by weight percentage：80%, the weight part ratio of mixed liquor and muddy wine is 1.8%：1.
Beer prepared by the present invention according to experiment and is put into practice due to using jujube, black tartary buckwheat as one of primary raw material
The experience adjustments proportioning of each raw material so that jujube beer keeps the pure mouthfeel of beer while with health-care efficacy, be one
Kind of nutrition and all good health drink of flavor, are the characteristic beer with real meaning, avoid product homogeneity, improve
The market competitiveness, has a vast market prospect.
The better embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, can also be on the premise of present inventive concept not be departed from the knowledge that one skilled in the relevant art possesses
Various changes can be made.
Claims (3)
1. a kind of manufacturing process of jujube beer, it is characterised in that comprise the following steps：
（1）, will black tartary buckwheat and rice crush after plus water Heat Gelatinization obtain liquefaction mash, be incorporated in malt wine with dregs, through 60 points of saccharification
Zhong Hou, is warming up to 78 DEG C and kills enzyme, filtered to obtain 10-12OThe saccharification wort of P；
（2）, by obtained wheat juice add hops after, after boiling, cooling down, addition yeast ferment, the additive amount of yeast
For 10 × 106-13×106A/mL, fermentation temperature are 9-11 DEG C, and the time is 7-11 days；
（3）, after fermentation, be cooled to 1-0.5 DEG C of ﹣, store 3-6 days, discharge sedimented yeast, obtain muddy wine；
（4）, hawthorn, jujube concentrated extracting solution mixed, then add deoxygenated water and be diluted, and adjusted with edible phosphoric acid
PH to 4-4.5, obtains mixed liquor；
（5）, mixed liquor is added in muddy wine, then filtered, filling and sterilization obtains finished product；
The weight ratio of each raw material components of the manufacturing process is：Water 4-4.5, malt 0.5-0.6, rice 0.2-0.4, black hardship
Buckwheat 0.1-0.2, hops 0.002-0.003；
The step（4）In hawthorn, the percentage by weight of jujube concentrate be respectively 20-30%：70-80%；
The step（5）In the weight part ratio of mixed liquor and muddy wine be 1.0-2.0%：1.
A kind of 2. manufacturing process of jujube beer according to claim 1, it is characterised in that the step（4）In hawthorn,
Jujube concentrate gross weight and the weight ratio of deoxygenated water are 1:1.0—1.5.
A kind of 3. manufacturing process of jujube beer according to claim 1, it is characterised in that the step（4）In hawthorn,
The percentage by weight of jujube concentrate is respectively 20%, 80%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810051341.XA CN108004072A (en) | 2018-01-17 | 2018-01-17 | A kind of manufacturing process of jujube beer |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810051341.XA CN108004072A (en) | 2018-01-17 | 2018-01-17 | A kind of manufacturing process of jujube beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111004691A (en) * | 2019-12-13 | 2020-04-14 | 浙江喜盈门啤酒有限公司 | Process for preparing low-alcohol brewed beer from hawthorn |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693860A (en) * | 2009-10-26 | 2010-04-14 | 黄山市迎客松啤酒有限公司 | Preparing process of warm beer |
| CN103275838A (en) * | 2013-06-18 | 2013-09-04 | 四川省甘洛县糖酒有限责任公司 | Tartary buckwheat beer production method |
| CN104212670A (en) * | 2014-09-12 | 2014-12-17 | 曾明权 | Resveratrol health beer with black tartary buckwheat rutin fragrance and preparation method of resveratrol heath beer |
| CN105296255A (en) * | 2015-11-19 | 2016-02-03 | 内江金蓝威啤酒有限责任公司 | Preparation method of black tartary buckwheat beer |
-
2018
- 2018-01-17 CN CN201810051341.XA patent/CN108004072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693860A (en) * | 2009-10-26 | 2010-04-14 | 黄山市迎客松啤酒有限公司 | Preparing process of warm beer |
| CN103275838A (en) * | 2013-06-18 | 2013-09-04 | 四川省甘洛县糖酒有限责任公司 | Tartary buckwheat beer production method |
| CN104212670A (en) * | 2014-09-12 | 2014-12-17 | 曾明权 | Resveratrol health beer with black tartary buckwheat rutin fragrance and preparation method of resveratrol heath beer |
| CN105296255A (en) * | 2015-11-19 | 2016-02-03 | 内江金蓝威啤酒有限责任公司 | Preparation method of black tartary buckwheat beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111004691A (en) * | 2019-12-13 | 2020-04-14 | 浙江喜盈门啤酒有限公司 | Process for preparing low-alcohol brewed beer from hawthorn |
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Application publication date: 20180508 |