CN102250701A - Functional beer and brewing method thereof - Google Patents

Abstract

The invention discloses a functional beer and its brewing method, using malt, rice, hops, yeast and raw materials containing anthocyanins, through crushing, gelatinization, saccharification, filtering, boiling, adding hops, spinning, cooling, The functional beer is obtained through the steps of pre-fermentation, post-fermentation and cold storage, wherein the anthocyanin content is 0.2-0.5 mg/L. The present invention increases the content of nutrient component anthocyanin in the functional beer by producing the beer added with purple sweet potato, and at the same time, because the purple sweet potato pigment has a certain antibacterial effect, it is beneficial to beer storage and preservation, making the flavor better.

Description

A kind of functional beer and brewing method thereof

technical field

The invention relates to the field of beer, in particular to a functional beer added with purple sweet potato and a brewing method thereof.

Background technique

Beer is one of the most widespread and consumed alcoholic beverages in the world. In order to make beer healthier and more suitable for long-term drinking, the development of beer is developing towards functionality. The main way to develop functional beer is by adding functional food additives or raw materials containing functional food additives in the beer brewing process.

Currently, reported functional beers mainly include dietary fiber beer, functional oligosaccharide beer, fungal polysaccharide beer, active polypeptide beer, trace element beer, bioactive enzyme beer, vitamin and active substance beer, etc. The types are not comprehensive. Most of the functions of the above-mentioned beers are mainly focused on increasing nutrition, and a few have health benefits.

In addition, the brewing method of functional beer in the prior art includes adding raw materials rich in functional components to mature beer. Although this method can retain the nutritional and health properties of functional ingredients in beer to a large extent, the non-functional ingredients in the added raw materials can easily change the sensory characteristics of beer, especially the mouthfeel, which is not easy to be recognized by the public.

Contents of the invention

In order to provide a functional beer with anti-oxidation and anti-aging functions, which can improve immunity, prevent cardiovascular diseases and tumors, and ensure the original flavor of beer by improving the brewing process, the embodiment of the present invention uses cyanine The combination of the element and the beer provides a functional beer and a brewing method thereof.

Described technical scheme is as follows:

A functional beer brewing method, using malt, rice, hops, yeast and raw materials containing anthocyanins, through the steps of crushing, gelatinization, saccharification, filtration, boiling, adding hops, spinning, cooling, fermentation and cold storage The functional beer is obtained.

Wherein, the raw material containing anthocyanins is preferably purple sweet potato or purple sweet potato skin. The purple sweet potato or purple sweet potato skin is purple sweet potato powder with a moisture content of ≤13.0%.

The malt is the main ingredient, the rice and the purple sweet potato powder are auxiliary materials, the weight ratio of the main ingredient and the auxiliary material is 65:35, and the weight ratio of the rice and the purple sweet potato powder is 4-8: 1, preferably 5-7:1, more preferably 6:1.

Optionally, after extracting the raw materials containing anthocyanins to obtain anthocyanins, directly add the anthocyanins to the boiling, precipitation, pre-fermentation links or sake in the functional beer brewing process, The added amount is 0.2-0.5 mg/L, preferably 0.25-0.4 mg/L, such as 0.3 mg/L, 0.35 mg/L.

Functional beer produced according to the brewing method described above.

At present, there is no report of functional beer with anthocyanins as functional components. Anthocyanin is a natural pigment that has anti-oxidation, anti-aging, anti-tumor, and can prevent cardiovascular diseases. In the research, the inventor found that purple sweet potato contains a large amount of anthocyanins, which is much more abundant than grapes, black rice and other anthocyanin-rich products, and the purple sweet potato pigment has good stability, light resistance and heat resistance. Natural pigments extracted from red cabbage, strawberries, apples, etc., and purple sweet potatoes are rich in sources, which are very suitable for industrial production. Therefore, purple sweet potatoes are used in beer brewing to provide a functional beer.

The beneficial effect of the technical solution provided by the embodiment of the present invention is: using purple sweet potato as the raw material of functional beer can increase the content of nutritional components anthocyanins in functional beer, reduce the harmful effect of alcohol in beer on the human body, and facilitate people It is easier to obtain the nutrition of purple sweet potato, and it can also turn waste into treasure to give full play to the utilization value of purple sweet potato skin, so that both can obtain a win-win situation. In addition, because the purple sweet potato pigment has a certain antibacterial effect, it is beneficial to the storage and preservation of beer, making it more flavorful.

Description of drawings

Fig. 1 is a schematic diagram of the brewing process of a functional beer provided in Example 1 of the present invention.

Detailed ways

In order to make the object, technical solution and advantages of the present invention clearer, the implementation manner of the present invention will be further described in detail below in conjunction with the accompanying drawings.

Example 1

The embodiment of the present invention discloses a brewing method of functional beer, said method comprising:

101: Prepare raw materials;

Raw materials: including main materials, auxiliary materials and additives, the weight ratio between main materials and auxiliary materials is 65:35;

Main ingredients: including malt, preferably, high-quality malt above grade one;

Accessory materials: including rice and purple sweet potato powder; the weight ratio between rice and purple sweet potato powder is 6:1; the water content of purple sweet potato powder is ≤13.0%;

Additives: including yeast and hops; the amount of yeast added is calculated according to the volume of wort, and the cell concentration after inoculation is guaranteed to be 8-12× ¹⁰⁶ cells/mL; the amount of hops (granular flowers) added is 0.5-0.6‰ of the total mass of brewing, Wherein the weight of bitter hops accounts for 65%, and the weight of fragrant hops accounts for 35%.

Among the auxiliary materials, purple sweet potato powder can be replaced by purple sweet potato skin dry powder, or fresh potato or fresh potato skin, but the weight of fresh potato or fresh potato skin should be calculated according to the dry weight after drying and purple sweet potato powder. , and fresh potatoes or fresh potato skins must be made into pulp or mud before they can be fed.

In addition, raw materials containing anthocyanins, such as grapes, black rice, blueberries, etc., can also be added as auxiliary materials in a certain proportion. Since the sugar contained in them is different from other ingredients, the amount of addition should consider the taste of the finished beer Adjust the brewing process accordingly.

Beer brewing is carried out according to the following processes:

102: Processing the prepared main and auxiliary materials;

The main and auxiliary materials are pulverized separately.

Among them, the main ingredient malt is humidified and crushed to keep the wheat husk intact.

The auxiliary material rice is crushed to a 50-mesh sieve with a pass rate of 70% or finer. The auxiliary material purple sweet potato can be commercially available purple sweet potato powder, and its crushing degree is above 150 mesh, which can meet the requirements of this process.

103: gelatinizing the crushed auxiliary materials to obtain gelatinized mash;

Put the crushed rice and purple sweet potato powder into gelatinized water at 52°C, the ratio of material to water is 1:5, raise the temperature to 90-95°C at a rate of 1°C per minute, keep it warm for 25-35 minutes, and then increase the temperature at a rate of 1°C per minute. Raise the temperature to 100°C at a rate of 1°C per minute, keep it warm for 25-35 minutes, and form a gelatinized mash for use.

104: Saccharifying the processed main and auxiliary materials to obtain mash;

Put the crushed malt into saccharification water at 50-52°C, the ratio of material to water is 1:3.5, keep it warm for 90 minutes, and perform protein rest on the protein in the malt. Then, merge the gelatinized mash generated in step 103 into the malt that has completed the protein rest to form a mixed mash, heat the mixed mash to 65°C to enter saccharification, keep it warm for 55-65 minutes, raise the temperature to 68-70°C and keep it warm for 55-50°C. The saccharification was completed in 65 minutes, and the saccharification was completed after the temperature was continued to rise to 78°C, and the mash to be filtered was obtained.

105: filtering the mash to obtain wort;

Pump the mash into the lauter tank, then pump out the liquid in the mash and let it flow back into the lauter tank until the reflux liquid is clear and free of flaky floating objects. At this time, formal filtration is performed, and the collected filtrate is called "raw wort" , and then wash the filter tank with hot water at 78°C, wash out the soluble extract adsorbed in the tank in 2 to 3 times, mix the eluate with the original wort to obtain wort, and control the concentration of wort at 8.5- 9.0%.

106: boiling the wort, and adding hops to the wort;

Gradually heat up the wort to 100°C and boil for a total boiling time of 80 to 90 minutes. During the boiling process, add hops to the wort twice, add bitter hops 10 minutes after the initial boiling, and add fragrant hops 10 minutes before the end of boiling.

107: spinning and filtering the boiled wort;

Immediately after the wort is boiled, it is pumped into the whirling sedimentation tank and left to stand for 15 to 25 minutes. At this time, try to avoid the contact of the wort with oxygen, and then carry out whirling sedimentation to remove hops and coagulum, and filter to obtain clean wort. In order to shorten the residence time of wort in the whirling sedimentation tank, the filtration speed of wort should be accelerated and the filtration time should be shortened.

108: cooling the filtered wort;

The filtered wort is cooled, and the cooling can be carried out in a closed thin-plate cooler, and the cooling temperature is controlled at 7-9 ° C. During the cooling process, sterile air is introduced into the wort.

109: Fermenting the cooled wort to obtain sake;

The whole fermentation process includes pre-fermentation and post-fermentation, the pre-fermentation is 8 days, and the post-fermentation is preferably 5-7 days.

Put the cooled wort into the fermenter and add yeast. After yeast inoculation, the cell concentration is 8-12×106 cells/mL. The yeast addition method can be directly added. The juice is mixed at a weight ratio of about 1:1, and then sent into the addition tank with compressed air or pumps to obtain fermented mash, and the pre-fermentation of the wort begins, with the temperature maintained at 7-9°C and the pressure maintained at 0.10-0.12Mpa , the holding time is 3 days, and the sediment in the tank is discharged once after 24 hours, then the fermented mash is heated to 10°C for 2 days, then heated to 13-14°C for 2 days, and then lowered to 4-5°C Incubate for 1 day, discharge the precipitated yeast in the fermented mash for recycling, and complete the pre-fermentation stage so far.

The pre-fermented mash is cooled to about 3°C, and then gradually cooled to 0°C for cold storage. The whole process lasts for 5-7 days, and the post-fermentation stage is completed. The cold-stored fermented mash was drained of the sediment in the fermenter 24 hours before filtering and filling to obtain sake.

110: filling the sake;

When filling sake, oxygen prevention measures should be taken when filling the bottle. Diatomaceous earth filter is used to filter the sake, and after the sake is filtered, filled and stored cold, a rose red or grape red beer can be obtained, which is named as red beer 1.

Example 2

The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 4:1.

Finally, the product red beer 2 was obtained.

Example 3

The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 5:1.

Finally, the product red beer 3 was obtained.

Example 4

The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 7:1.

Finally, the product red beer 4 was obtained.

Example 5

The embodiment of the present invention discloses a functional beer brewing method. The method is the same as the method described in Example 2 except that the weight ratio between rice and purple sweet potato powder in the auxiliary materials is changed. In this example , the weight ratio between rice and purple sweet potato flour is 8:1.

Finally, the product red beer 5 was obtained.

Example 6

The embodiment of the present invention discloses a brewing method of functional beer, said method comprising:

201: raw material preparation;

Raw materials: including main materials, auxiliary materials and additives, the weight ratio between main materials and auxiliary materials is 65:35;

Main ingredients: including malt, preferably, high-quality malt above grade one;

Accessories: including rice;

Additives: including yeast, hops, and anthocyanins; the amount of yeast added is calculated according to the volume of wort, and the cell concentration after inoculation is guaranteed to be 8-12× ¹⁰⁶ /mL; the amount of hops added is 0.5-0.6‰ of the total mass of brewing, Wherein the weight of bitter hops accounts for 65%, and the weight of fragrant hops accounts for 35%. Anthocyanins can be extracted from various anthocyanin-containing substances, such as grapes, black rice, blueberries, etc. In this example, anthocyanins are derived from purple sweet potatoes.

202: Extract anthocyanins from purple sweet potato;

The extraction of anthocyanin, the functional component of purple sweet potato, uses water or citric acid aqueous solution for pollution-free extraction, avoiding the use of organic chemical reagents to cause pollution. This extraction process is a common technical means, and will not be repeated here.

203: Brewing process of functional beer;

The brewing method of functional beer in this embodiment adopts the brewing process of ordinary beer, and only the pre-fermentation link is selected as the timing of adding anthocyanins.

Finally, the product red beer 6 was obtained.

Example 7

The embodiment of the present invention discloses a functional beer brewing method. In the method, except that the timing of adding anthocyanins is different, other methods are the same as those described in Example 6. In this embodiment, anthocyanins are added The timing is to add to sake when filling.

Finally, the product red beer 7 was obtained.

Example 8

The embodiment of the present invention discloses a functional beer, the main technical indicators of which are as follows:

1) Sensory indicators:

Appearance: The wine body is rose red or grape red, transparent, without obvious suspended matter and sediment;

Foam: fine foam hanging cup; foam retention ^h / s ≥ 180;

Aroma and taste: It has a more obvious malt aroma, and light potato aroma, pure taste, refreshing and killing.

2) Physical and chemical indicators:

Alcohol: ≥2.8(%vol);

Total acid: ≤3.0;

Carbon dioxide: ≥0.35W/W%;

Diacetyl: ≤0.15;

Turbidity: <1.5EBC;

Purple sweet potato pigment (anthocyanin): 0.2-0.5mg/L.

The functional beer provided in this example can be obtained by the methods described in Examples 1-7, but not limited to the methods described in Examples 1-7.

Result analysis:

Sensory and physicochemical analysis are carried out to the red beer that above-mentioned embodiment 1～7 obtains below:

A) Sensory indicators

Invite 27 evaluators who have received simple training to sensory test the above-mentioned 5 kinds of beer, and evaluate the present invention from aspects of appearance, foam, aroma and mouthfeel, and reference substances are several commercially available beers.

As a result, the above-mentioned people all think that the embodiment provided by the present invention is darker than ordinary beer in color and has a light potato fragrance smell concurrently, the foam is rich, the mouthfeel is the same as ordinary beer, and even the flavor is better. The invented beer did not change the original taste and flavor of beer.

B) Physical and chemical indicators

The following indicators are the results obtained after repeating the method described in Examples 1-7 for 3-4 times.

Combined with the above table, it can be concluded that red beer 2 contains the highest anthocyanin content, retains the functional components in purple sweet potato to the maximum extent, and the turbidity can also meet the industry standard, but the taste is slightly different from other red beers.

Compared with other red beers, red beer 5 has lower anthocyanin content and poor health care effect. In addition, because of the lowest coloring degree, its special visual effect is not outstanding.

The characteristics of red beer 3 are between red beer 1 and red beer 2, and the characteristics of red beer 4 are between red beer 1 and red beer 5. Red beer 1, 3, and 4 are better than the others in terms of taste and color. Among them, red beer 1 is the best, which can fully reflect the characteristics of red beer, and the content of functional ingredients is also sufficient.

Red beer 6 and 7 adopt purple sweet potato raw material with the same dry weight as red beer 1, but the anthocyanin components contained in the obtained beer are not as high as that of red beer 1. The advantage is that according to the brewing method of embodiment 6 and 7, Anthocyanins of any composition can be added, and the product has better controllability. However, the non-anthocyanidin components in the purple sweet potato raw material also contain a variety of nutrients. Since only anthocyanins are extracted, these nutrients have not been utilized. In addition, the raw material cost of the product is increased, and the environmental cost is increased by the by-products produced by extraction.

In summary, Embodiment 1 is a preferred embodiment of the present invention, which not only retains the original taste of beer, but also can increase functional nutrients to the greatest extent, and also highlights the unique visual effect of red beer, and is compatible with the implementation Compared with examples 6 and 7, the production cost is lower.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included in the protection of the present invention. within range.

Claims (12)

1. the brewing method of a functional beer, it is characterized in that, use Fructus Hordei Germinatus, rice, hops, yeast and contain the raw material of anthocyanidin, by pulverizing, gelatinization, saccharification, filter, boil, add hops, revolve heavy, cooling, primary fermentation, secondary fermentation and cold storage step obtain described functional beer.

2. the brewing method of functional beer according to claim 1 is characterized in that, the described raw material that contains anthocyanidin is selected Rhizoma Dioscoreae esculentae or Rhizoma Dioscoreae esculentae skin for use.

3. the brewing method of functional beer according to claim 2 is characterized in that, described Rhizoma Dioscoreae esculentae or Rhizoma Dioscoreae esculentae skin are purple sweet potato powder and water content≤13.0%.

4. the brewing method of functional beer according to claim 3, it is characterized in that described Fructus Hordei Germinatus is major ingredient, described rice and described purple sweet potato powder are auxiliary material, the weight ratio of described major ingredient and auxiliary material is 65: 35, and the weight ratio of described rice and described purple sweet potato powder is 4～8: 1.

5. the brewing method of functional beer according to claim 4 is characterized in that, the weight ratio of described rice and described purple sweet potato powder is 5～7: 1.

6. the brewing method of functional beer according to claim 5 is characterized in that, the weight ratio of described rice and described purple sweet potato powder is 6: 1.

7. the brewing method of functional beer according to claim 1, it is characterized in that, after the described raw material that contains anthocyanidin carried out extracting and obtain anthocyanidin, what directly described anthocyanidin is added into described functional beer brewing process boils, revolves heavy, primary fermentation link, or in the pure mellow wine, addition is 0.2～0.5mg/L.

8. the brewing method of functional beer according to claim 7 is characterized in that, described anthocyanidin addition is 0.25～0.4mg/L.

9. the functional beer that makes according to each described brewing method of claim 1～8.

10. a functional beer is characterized in that, the raw material that uses Fructus Hordei Germinatus, rice, hops, yeast and contain anthocyanidin is brewageed and formed, and anthocyanidin content is 0.2～0.5mg/L in the described functional beer.

11. functional beer according to claim 10 is characterized in that, anthocyanidin content is 0.25～0.4mg/L in the described functional beer.

12. functional beer according to claim 10 is characterized in that, the described raw material that contains anthocyanidin is Rhizoma Dioscoreae esculentae or Rhizoma Dioscoreae esculentae skin.

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