A kind of co-fermentation prickly ash beer and preparation method thereof

A technology of co-fermentation and prickly ash, which is applied in the brewing of beer, can solve the problems of waste of material resources, difficulty in filtration process, and reduce the utilization rate of prickly ash, and achieve the effects of avoiding filtration operation, enhancing the three-dimensional flavor of flavor, and increasing the content of the prickly ash.

Active Publication Date: 2021-05-28
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 ash granules are decomposed into smaller-sized substances during the fermentation process, it causes great difficulties in the filtration process
In the current research, there is no finished product made directly from the co-fermentation of Zanthoxylum bungeanum and beer

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 Zanthoxylum bungeanum beer, which is prepared by adding 0.1-0.6 parts of hops to 100-200 parts of saccharified wort in stages to make the wort, followed by precipitation and separation, and adding 5-10 parts of Zanthoxylum bungeanum nanopowder to it for the first time. After sterilization, add 0.1-0.3 parts of commercially available brewer's yeast for two fermentations, and then sterilize again to obtain a co-fermented pepper beer. The Zanthoxylum bungeanum beer prepared by the present invention adopts the co-fermentation of Zanthoxylum bungeanum and beer, and the wort produces alcohol under the action of microorganisms. The increase of alcohol concentration will promote the change and dissolution of the internal substances of Zanthoxylum bungeanum, and some flavor substances and active substances in Zanthoxylum bungeanum With the increase of alcohol concentration, the solubility will gradually increase, which increases the relative content of characteristic flavor substances in Zanthoxylum bungeanum, and enhances the three-dimensional flavor of Zanthoxylum bungeanum. Through reasonable design and deployment, the pepper flavor and beer flavor are blended and coordinated, giving people a comfortable and pleasant feeling.

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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Patent Type & AuthorityPatents(China)
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