Zanthoxylum bungeanum beer and preparation method thereof

Abstract

The invention discloses zanthoxylum bungeanum beer. The zanthoxylum bungeanum beer is prepared through the steps of uniformly stirring 0.8-1.6 parts of a zanthoxylum bungeanum essential oil microemulsion solution and 100-200 parts of beer at room temperature, then performing ultrasonic emulsifying and dispersing treatment, after the ultrasonic emulsifying and dispersing treatment is finished, adding 0.4-0.8 part of a stabilizing agent to the emulsified zanthoxylum bungeanum beer, performing uniform stirring, performing rapid bottling, and performing cover pressing and sealing with a beer coverpressing machine. According to the zanthoxylum bungeanum beer disclosed by the invention, the zanthoxylum bungeanum essential oil microemulsion solution is added, nonpolar volatile oil substances andweakly-polar volatile oil substances are converted into a water-soluble microemulsion solution through ultrasonic emulsifying and dispersing treatment, and then the water-soluble microemulsion solution is added to beer, so that the problem that zanthoxylum bungeanum essential oil substances are difficult to directly dissolve due to low alcohol content of the beer is solved, the prepared zanthoxylum bungeanum beer is clear and transparent, the liquid surface does not have suspending oily liquid beads, volatilization of zanthoxylum bungeanum essential oil is also reduced, besides, unique zanthoxylum bungeanum fragrance is given to the beer, the fragrance of the zanthoxylum bungeanum and the fragrance of the beer can be mutually coordinated and combined through reasonable zanthoxylum bungeanum essential oil addition quantity, a beer beverage excellent in quality is prepared, and after long-time storage, favorable zanthoxylum bungeanum fragrance can be maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of pepper beer and pepper beer prepared by the preparation 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, amides, coumarin and lignin, etc., and the aroma substances of Zanthoxylum bungeanum are mainly volatile oil substances, especially some characteristic aroma substances such as linalool and limonene, etc. It has a pleasant fragrance, so various pepper-flavored foods are loved by consumers. With wheat malt and barley malt as the main raw materials, after gelatinization and saccharification, hops are added for balance during the boiling process, and then fermented by yeast, the beer brewed not only has a refreshing and comfortable taste, bu...

AI Technical Summary

Problems solved by technology

However, because the alcohol content of beer is very low, and the aroma substances of Chinese prickly ash are mainly a series of nonpolar and weakly polar volatile oil substances, oil droplet-like particles will be produced on the liquid surface when dissolving, which cannot be well mixed with beer. Dissolution, and secondly, the volatile oil of Zanthoxylum bungeanum will also affect the stability of Zanthoxylum beer quality due to volatilization

And, also do not have a kind of product that directly adds the prickly ash aroma substance in the beer to make at present