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Preparation method of pepper fruit beer

The technology of Majiao beer and Majiao is applied in the field of preparation of Majiao beer to achieve the effects of harmonious wine aroma, stable fermentation process and long aftertaste

Inactive Publication Date: 2019-04-02
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no precedent for adding pepper and black wolfberry to beer in the known beer brewing technology, which belongs to the technical blank

Method used

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  • Preparation method of pepper fruit beer

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A brewing method of pepper beer, comprising pre-treatment of pepper, preparation of wort, adding auxiliary materials, fermentation, cooling and slag removal, wherein the specific steps of pre-treatment of pepper, preparation of wort, and fermentation are as follows:

[0026] Pre-treatment of peppercorns: Sun-dried peppercorns with a water content of 5%-10%, sieve out the black seeds, and put them into a hopper for later use.

[0027] Wort preparation: 100% barley malt is used, the malt is dampened for 5-10 minutes, and the malt is crushed with a pulverizer. The crushed malt is saccharified by leaching and saccharification with its own saccharification enzyme, and the concentration of the original wort is controlled at 11.5°P-12°P. The total time of wort boiling is 40-50min. 1-5min before the end of boiling, add The pepper and the wort are boiled together, and 100g-300g of pepper is added to every 100L of wort, and the whole boiling strength is 6%-8%. The wort is obtain...

Embodiment 2

[0033] A brewing method of pepper beer, comprising pre-treatment of pepper, preparation of wort, fermentation, addition of auxiliary materials, cooling and slag removal, wherein the specific steps of pre-treatment of pepper, preparation of wort, and fermentation are as follows:

[0034] Pre-treatment of peppercorns: dry peppercorns with a water content of 5%-10%, and sieve out the black seeds.

[0035] Wort preparation: 100% barley malt is used, the malt is dampened for 5-10 minutes, and the malt is crushed with a pulverizer. The crushed malt is saccharified by leaching and saccharification using its own glucoamylase, and the concentration of the original wort is controlled at 11.5°P-12°P. The total time of wort boiling is 50-60min. Boil pepper and wort together, add 300g-500g peppercorns to every 100L of wort, the whole boiling strength is 8%-10%, and get wort after cooling by rotary sinking.

[0036] Fermentation: import the prepared wort into the fermenter, add beer yeast,...

experiment example

[0041] The pepper beer that embodiment 1,2 obtains is carried out relevant content measurement, and result is as follows:

[0042] Contents of related ingredients in hemp pepper beer

[0043]

[0044] The results show that the preparation method of Majiao beer can keep the content of anthocyanins, amino acids and total flavonoids relatively high, so that the loss is less, and the finally obtained Majiao beer is bright and shiny, with harmonious wine aroma and freshness. Refreshing, strong and harmonious with the aroma of pepper and hops, it has the unique style of pepper beer.

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Abstract

The invention relates to the field of brewing of beer, and particularly provides a preparation method of pepper fruit beer. The method mainly comprises the following steps of boiling over treated pepper fruits and saccharified malt wort together, controlling the boiling over time and strength to enable nutrient components of the pepper fruits and fragrant-source substances to sufficiently dissolvein the malt wort, performing dry adding of black Chinese wolfberries and the pepper fruits during fermentation, preforming fermentation, lowering the temperature, and discharging residues, so that the pepper fruit beer is obtained. Based on original flavor of the beer, special fragrance of the pepper fruits is added, the pepper fruits are fragrant in odor, and fresh and spicy in taste, gastric secretion can be promoted, and the appetite is promoted. When being drunk, the pepper fruit beer can also promote angiectasis and can achieve the effect of reducing blood pressure.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a preparation method of pepper beer. Background technique [0002] Zhajiao is the dry and mature peel of the Rutaceae shrub or small tree plant green pepper, which generally matures around the beginning of autumn. Produced in Sichuan, Shaanxi, Henan, Hebei, Shanxi, Yunnan and other provinces, the quality of Sichuan is good, and the output of Hebei and Shanxi is the highest. It is dark green when ripe, and its taste is heavier than that of peppercorns. It smells fragrant and has a spicy taste. It can remove the fishy smell of food, increase appetite, appetize and eliminate food, and peppercorns occupy a large position in Sichuan cuisine. The peel of peppercorns has a special aroma It is a unique spice in China and ranks first among the "Thirteen Fragrances" of condiments. [0003] The nutrient content of pepper (per 100 grams) carbohydrates (60.5 grams), fat (8.9 grams), protein (6.7...

Claims

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Application Information

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IPC IPC(8): C12C5/02C12C5/04
CPCC12C5/02C12C5/026C12C5/04
Inventor 王姗姗苗译文邱磊李敬龙
Owner QILU UNIV OF TECH
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