Co-fermented Sichuan pepper beer and preparation method thereof

A technology of co-fermentation and prickly ash, applied in beer brewing, etc., can solve problems such as waste of material resources, difficult filtration process, and reduced utilization of prickly ash

Active Publication Date: 2019-08-30
汉源县昊业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, directly adding Zanthoxylum bungeanum powder into beer with low alcohol content will cause waste of some material resources in the Zanthoxylum bungeanum raw material and reduce the utilization rate of Zanthoxylum bungeanum
Secondly, since the intact prickly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] A preparation method for co-fermented prickly ash beer, comprising the following steps:

[0079] (1) Malt pretreatment: select high-quality and mature barley malt, wash and remove impurities, and then completely crush the endosperm part of the barley malt for later use;

[0080] (2) Dry yeast activation: Pour 9 times the amount of Angel active dry yeast into 3% sugar water and stir to dissolve, activate at a constant temperature of 27°C for 30 minutes, stir once every 10 minutes, after activation, cool to 15°C spare;

[0081] (3) Saccharification: Barley malt and water are mixed at a ratio of 1:4. The water temperature in the constant temperature water bath is first raised to 42°C, maintained for 55 minutes, then raised to 62°C for 55 minutes, and finally maintained at 76°C for 35 minutes. The saccharification process Stir continuously in the middle until the saccharification is stopped until the iodine solution does not turn blue;

[0082] (4) Filtration and separati...

Embodiment 2

[0090] A preparation method for co-fermented prickly ash beer, comprising the following steps:

[0091] (1) Malt pretreatment: select high-quality and mature barley malt, wash and remove impurities, and then completely crush the endosperm part of the barley malt for later use;

[0092] (2) Dry yeast activation: Pour 8 times the amount of Angel active dry yeast into 2% sugar water and stir to dissolve, activate at a constant temperature of 25°C for 25 minutes, stir once every 10 minutes, after activation, cool to 15°C spare;

[0093] (3) Saccharification: Barley malt and water are mixed at a ratio of 1:3. The water temperature in the constant temperature water bath is first raised to 40°C, maintained for 50 minutes, then raised to 60°C for 50 minutes, and finally maintained at 75°C for 30 minutes. The saccharification process Stir continuously in the middle until the saccharification is stopped until the iodine solution does not turn blue;

[0094] (4) Filtration and separati...

Embodiment 3

[0102] A preparation method for co-fermented prickly ash beer, comprising the following steps:

[0103] (1) Malt pretreatment: select high-quality and mature barley malt, wash and remove impurities, and then completely crush the endosperm part of the barley malt for later use;

[0104] (2) Dry yeast activation: Pour 10 times the amount of Angel active dry yeast into 4% sugar water and stir to dissolve, activate at a constant temperature of 30°C for 35 minutes, stir once every 10 minutes, after activation, cool to 15°C spare;

[0105] (3) Saccharification: Mix barley malt and water at a ratio of 1:5. The water temperature in the constant temperature water bath is first raised to 45°C, maintained for 60 minutes, then raised to 65°C for 60 minutes, and finally maintained at 78°C for 40 minutes. The saccharification process Stir continuously in the middle until the saccharification is stopped until the iodine solution does not turn blue;

[0106] (4) Filtration and separation: S...

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Abstract

The invention discloses a co-fermented Sichuan pepper beer. 0.1-0.6 part of humulus lupulus is added into 100-200 parts of saccharified wort in batches to prepare wort, then, precipitation separationis conducted, 5-10 parts of Sichuan pepper nano-powder is added, after first-time sterilization, 0.1-0.3 part of commercially available beer yeast is added to carry out twice fermentation, and then sterilization is conducted again to obtain the co-fermented Sichuan pepper beer. The co-fermented Sichuan pepper beer is prepared by co-fermenting Sichuan pepper and beer, the wort is used for producingalcohol under the action of microorganisms, increasing of alcohol concentration facilitates changing and dissolving out of internal substances of the Sichuan pepper, and the solubility of some flavorsubstances and active substances in the Sichuan pepper can be gradually improved along with increasing of the alcohol concentration, so that the relative content of the characteristic flavor substances in the Sichuan pepper is improved, and a flavor stereoscopic feeling of the Sichuan pepper is enhanced. Through reasonable design and blending, the flavor of the Sichuan pepper and the flavor of the beer are fused and harmonized, and thus the co-fermented Sichuan pepper beer gives people comfortable and cheerful feelings.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing co-fermented pepper beer and co-fermented pepper beer prepared by the method. Background technique [0002] Sichuan peppercorn( Zanthoxylum bungeanum ) is a plant of the genus Zanthoxylum Rutaceae, and its dried and mature peel is an important spice. The main chemical substances in Zanthoxylum bungeanum include volatile oil, alkaloids, amide substances, coumarin and lignin, etc., which have the functions of warming and dispelling cold, anti-inflammatory and analgesic, detoxifying and regulating qi, improving intestinal function and lowering blood sugar. As a common alcoholic beverage, beer is a kind of brewed with wheat malt and barley malt as the main raw materials, after gelatinization and saccharification, adding hops to balance during the boiling process, and then fermenting with yeast product. Beer is rich in amino acids, vitamins, low-molecular sugar...

Claims

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Application Information

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IPC IPC(8): C12C5/02C12C12/00
CPCC12C5/026C12C12/00
Inventor 刘福权赵志峰邱文
Owner 汉源县昊业科技有限公司
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