CN108342268A - Pyrus nivalis beer - Google Patents
Pyrus nivalis beer Download PDFInfo
- Publication number
- CN108342268A CN108342268A CN201710046826.5A CN201710046826A CN108342268A CN 108342268 A CN108342268 A CN 108342268A CN 201710046826 A CN201710046826 A CN 201710046826A CN 108342268 A CN108342268 A CN 108342268A
- Authority
- CN
- China
- Prior art keywords
- beer
- pyrus nivalis
- snow pear
- pear juice
- beer production
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 44
- 235000013405 beer Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 235000015206 pear juice Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 238000001556 precipitation Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000005909 Kieselgur Substances 0.000 claims abstract description 3
- 230000035800 maturation Effects 0.000 claims abstract description 3
- 238000004513 sizing Methods 0.000 claims abstract description 3
- 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 description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000000638 solvent extraction Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000006978 adaptation Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 241000209094 Oryza Species 0.000 description 5
- 235000020006 fruit beer Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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
- C12C12/00—Processes specially adapted for making special kinds 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
- C12C5/00—Other raw materials for the preparation of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (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)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to field of foodstuff beverage, are related to pyrus nivalis beer.Production technology：It proposes that snow pear juice is mixed with the wheat juice by saccharification to squeeze into boiling pot and boil sizing, the adding proportion of snow pear juice is 40%；Squeeze into the separation of whirlpool precipitation tank for precipitation；Fermentation tank, which is squeezed into, through thin plate heat-exchange system adds the purebred cold fermentation of brewer's yeast；Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation；It is packaged to be finished product.The beer of pyrus nivalis process for beer production production of the present invention, realizes the perfect adaptation of snow pear juice and beer, truly remains the various nutritional ingredients of pyrus nivalis, and remain the various features of beer, meet requirement of the consumer to modern product.
Description
Technical field
The present invention relates to food and drink processing technologies, the especially technique of pyrus nivalis deep processing.
Background technology
Only there are one tastes for general traditional beer, and then there are many colors of fruit for fruit beer, can increase first
The appetite of people, secondly fruit beer is using fruit as raw material, containing there are many amino acid, minerals, glucose, dimension lifes in fruit
Element.Largely drinking traditional beer can make human body get fat, and fruit beer is then opposite.The fruit of the homologous fruit brewing of many fruit medicines
Beer is the optimum food of weight-reducing.Invention content
For the consumption demand for meeting different, the present invention provides pyrus nivalis process for beer production.
Invention content
The present invention mainly utilizes unique technique productions pyrus nivalis beer, snow pear juice using the fragrant reflux technique of extraction and
, completely remain the various nutritional ingredients of snow pear juice.
Pyrus nivalis process for beer production of the present invention, pyrus nivalis process for beer production include the preceding working procedure of process for beer production,
It is characterized in that：The technique includes：
1. pyrus nivalis process for beer production, it is characterised in that：
1）Pyrus nivalis is cleaned, squeezes, and proposes snow pear juice；
2）Snow pear juice mixes to be put into pot with the wheat juice by saccharification boils sizing；
3）Squeeze into the separation of whirlpool precipitation tank for precipitation；
4）Fermentation tank, which is squeezed into, through thin plate heat-exchange system adds the purebred cold fermentation of brewer's yeast；
5）Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation, it is packaged to be finished product.
2. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The pyrus nivalis pretreatment process packet
It includes：
1）It sorts, remove rotten pyrus nivalis and impurity；
2）Again through pure water rinse；
3）Into negative pressure pot for solvent extraction, controls 90 DEG C and kept for 6 hours；
4）It squeezes into enzymatic vessel and pectase, 45 DEG C of amylase control holding 3 hours is added, obtain snow pear juice.
3. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The adding proportion of the snow pear juice
It is 40%.
4. pyrus nivalis process for beer production according to claim 1, it is characterised in that：It is described to boil boiling for shaping process
Boil intensity >=10%.
5. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The preceding road work of the Beer Brewage
Sequence includes：
1）Malt treatment process：Sieving crushes, breaks down proteins；
2）Rice treatment process：Sieving crushes, gelatinization；
3）Processed malt mixes saccharification, filtering with rice.
Pyrus nivalis beer produced by the invention, realizes the perfect adaptation of snow pear juice and beer, truly remains snow
The various nutritional ingredients of pears, and the various features of beer are remained, meet requirement of the consumer to modern product.
Specific implementation mode
It elaborates to pyrus nivalis process for beer production of the present invention with reference to embodiment, but is not the limit to the present invention
System.
Including：Malt treatment process is：Malt → sieving → crushing → breaks down proteins；
Rice treatment process is：Rice → sieving → crushing → gelatinization；
Pyrus nivalis pretreatment process is：Pyrus nivalis → sorting → drift soup → negative pressure extraction → enzymolysis → jujube juice；
Other process is：Separation → Wort cooling → cold wheat juice → fermentation is boiled → is circled round in saccharification → filtering → wheat juice preheats →
→ wine → diatomite filtering → refined filtration → pure mellow wine → packaging to be filtered；
Wherein：Pretreated malt enters saccharification process after being mixed with rice；
Pretreated snow pear juice is added in wheat juice pre-add thermal process, additional proportion 50%；
Brewer's yeast is added in fermentation procedure；
Negative pressure proposes 90 DEG C of leaching process control and is kept for 5~6 hours；
It digests process to carry out in enzymatic vessel, pectase is added, amylase controls 50 DEG C and kept for 2 hours；
It boils process to carry out in boiling pot, boils intensity >=8%；
Convolution separation is carried out in whirlpool tank；
Fermentation procedure is carried out in fermentation tank；
Diatomite filtering is carried out in diatomite filter；
Refined filtration is carried out in strainer.
Claims (5)
1. pyrus nivalis process for beer production, it is characterised in that：
1）It is proposed snow pear juice；
2）Snow pear juice mixes to be put into pot with the wheat juice by saccharification boils sizing；
3）Squeeze into the separation of whirlpool precipitation tank for precipitation；
4）Fermentation tank, which is squeezed into, through thin plate heat-exchange system adds the purebred cold fermentation of brewer's yeast；
5）Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation, it is packaged to be finished product.
2. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The pyrus nivalis pretreatment process includes：
1）It sorts, remove rotten pyrus nivalis and impurity；
2）Again through pure water rinse；
3）Into negative pressure pot for solvent extraction, controls 90 DEG C and kept for 6 hours；
4）It squeezes into enzymatic vessel and pectase, 45 DEG C of amylase control holding 3 hours is added, obtain snow pear juice.
3. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The adding proportion of the snow pear juice is
50%.
4. pyrus nivalis process for beer production according to claim 1, it is characterised in that：It is described to boil boiling by force for shaping process
Degree >=10%.
5. pyrus nivalis process for beer production according to claim 1, it is characterised in that：The preceding working procedure packet of the Beer Brewage
It includes：
1）Malt treatment process：Sieving crushes, breaks down proteins；
2）Rice treatment process：Sieving crushes, gelatinization；
3）Processed malt mixes saccharification, filtering with rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710046826.5A CN108342268A (en) | 2017-01-22 | 2017-01-22 | Pyrus nivalis beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710046826.5A CN108342268A (en) | 2017-01-22 | 2017-01-22 | Pyrus nivalis beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108342268A true CN108342268A (en) | 2018-07-31 |
Family
ID=62974418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710046826.5A Pending CN108342268A (en) | 2017-01-22 | 2017-01-22 | Pyrus nivalis beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108342268A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793133A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Spleen benefiting and stimulating the appetite hawthorn snow pear juice and preparation method |
| CN112251336A (en) * | 2020-10-27 | 2021-01-22 | 南京聚亿源精细化工有限公司 | Production and preparation process of saccharomycetes |
-
2017
- 2017-01-22 CN CN201710046826.5A patent/CN108342268A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793133A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Spleen benefiting and stimulating the appetite hawthorn snow pear juice and preparation method |
| CN112251336A (en) * | 2020-10-27 | 2021-01-22 | 南京聚亿源精细化工有限公司 | Production and preparation process of saccharomycetes |
| CN112251336B (en) * | 2020-10-27 | 2021-05-04 | 商城北纳创联生物科技有限公司 | Production and preparation process of saccharomycetes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180731 |