Process for brewing jerusalem artichoke beer

A beer and process technology, applied in the field of beverage manufacturing, can solve the problems of inability to brew fragrant and delicious Jerusalem artichoke beer, unable to meet the drinking needs of consumers, single beer taste, etc., achieve refreshing and pleasant taste, improve taste and nutritional value, nutrition rich effects

Active Publication Date: 2016-11-16
YANTAI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the continuous improvement of people's living standards, ordinary beer has a single taste and no health care effect, which can no longer meet the growing drinking needs of consumers.
The protein content of barley used for beer brewing is required to be 9%-12%, and calculated according to the water content of 10-12% after air-drying, after air-drying fresh Jerusalem artichoke pieces, the inulin content is more than 75%, and the protein content is ab

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  • Process for brewing jerusalem artichoke beer

Examples

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Effect test

Embodiment 1

[0056] A kind of Jerusalem artichoke beer brewing process, it comprises the following steps:

[0057] A. Preparation of yeast seed solution

[0058] In terms of parts by weight, add 0.5 parts of wort culture medium to the culture container, then activate and cultivate 0.08 parts of brewer's yeast strain on the solid medium (slant lawn) for 1.5 days, then inoculate into the culture container and incubate at 30 ° C. Vibrating culture under the conditions for 1 day, the yeast seed liquid is obtained;

[0059] B. Protein rest and glycation

[0060] In parts by weight, first weigh 20 parts of malt powder into the mash pot, add 80 parts of warm water at 50°C and mix evenly, then weigh 40 parts of Jerusalem artichoke powder into the mash pot, add 40 parts of warm water at 50°C and mix evenly, then For protein rest and saccharification, first hydrolyze at 50°C for 30 minutes, then continue to heat up to 62.5°C for 60 minutes, then continue to heat up to 68°C for 105 minutes, and the...

Embodiment 2

[0068] A kind of Jerusalem artichoke beer brewing process, it comprises the following steps:

[0069] A. Preparation of yeast seed solution

[0070] In terms of parts by weight, add 0.4 parts of wort medium to the culture container, then activate and cultivate 0.04 parts of brewer's yeast strain on the solid medium (slant lawn) for 1 day, then inoculate into the culture container and heat it at 30 ° C. Vibrating culture under the conditions for 1 day, the yeast seed liquid is obtained;

[0071] B. Protein rest and glycation

[0072] In parts by weight, first weigh 15 parts of malt powder into the mash pot, add 60 parts of warm water at 45°C and mix evenly, then weigh 30 parts of Jerusalem artichoke powder into the mash pot, add 30 parts of warm water at 45°C and mix evenly, then For protein rest and saccharification, first hydrolyze at 45°C for 40 minutes, then continue to heat up to 60°C for 70 minutes, then continue to heat up to 66°C for 120 minutes, and then continue to ...

Embodiment 3

[0080] A kind of Jerusalem artichoke beer brewing process, it comprises the following steps:

[0081] A. Preparation of yeast seed solution

[0082] In terms of parts by weight, add 0.6 parts of wort culture medium to the culture container, then activate and cultivate 0.12 parts of brewer's yeast strain on the solid medium (slant lawn) for 2 days, then inoculate it into the culture container and heat it at 30 ° C. Vibrating culture under the conditions for 1 day, the yeast seed liquid is obtained;

[0083] B. Protein rest and glycation

[0084] In parts by weight, first weigh 25 parts of malt powder into the mash pot, add 100 parts of warm water at 55°C and mix evenly, then weigh 50 parts of Jerusalem artichoke powder into the mash pot, add 50 parts of warm water at 55°C and mix evenly, then For protein rest and saccharification, first hydrolyze at 55°C for 20 minutes, then continue to heat up to 65°C for 50 minutes, then continue to heat up to 70°C for 90 minutes, and then ...

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Abstract

The invention relates to a process for brewing jerusalem artichoke beer. The process comprises the following steps: A, propagating a beer yeast seed solution; B, performing protein hydrolysis and saccharification on malt flour and jerusalem artichoke in a certain proportion in the water at different temperatures to prepare malt and jerusalem artichoke sweet mash; C, filtering and boiling the malt and jerusalem artichoke sweet mash, adding hops, and performing rotary precipitation to prepare jerusalem artichoke and malt juice; and D, cooling the jerusalem artichoke malt juice, and inoculating and fermenting at 12 DEG C to obtain jerusalem artichoke beer. Compared with the prior art, the process has the advantages that various proteolytic enzymes in malt are utilized, and protein in jerusalem artichoke is hydrolyzed, so that the content of amino acid in the malt juice can be increased, and the non-biological stability of the jerusalem artichoke beer is effectively improved. The process is simple in operation and low in investment cost, so that the beer production varieties can be enriched, the application field of jerusalem artichoke can be enlarged, the flavor and nutrition of traditional beer can be greatly improved, intestinal functions of a human body can be effectively improved, blood lipid and blood glucose can be reduced, mineral absorption can be improved, and the effects of health protection and preservation can be achieved.

Description

technical field [0001] The invention relates to the field of beverage production, in particular to a beer brewing process. Background technique [0002] Jerusalem artichoke, commonly known as Jerusalem artichoke, is native to North America and can be eaten. It is called "a crop shared by humans and animals in the 21st century" by officials of the Food and Agriculture Organization of the United Nations. Jerusalem artichoke has a series of advantages such as cold resistance, salt resistance, and drought resistance. It is cultivated in most areas of our country, especially in non-cultivated lands such as Qinghai and Shandong. [0003] Inulin, the main ingredient in Jerusalem artichoke, is formed by the dehydration condensation of D-fructofuranose residues through β-1,2 glycosidic bonds, and a glucose residue is connected at the end. The human body cannot directly absorb and utilize it as a carbon source. Most microorganisms The carbohydrate cannot be hydrolyzed either. Howeve...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/02C12R1/865
CPCC12C5/00C12C11/003C12C11/02C12C2200/01
Inventor 林剑郭尽力李莉莉秦松
Owner YANTAI UNIV
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