Preparation method of polygonatum kingianum craft beer
Through the methods of extracting polygonatum polysaccharide, preparing highland barley malt and fermenting polygonatum beer, the problems of easy destruction of flavor raw materials and high calories of beer are solved, and polygonatum craft beer with health functions is prepared, achieving cost reduction and improved nutritional value.
Patent Information
- Application Number
- CN202510886430.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-30
- Publication Date
- 2025-09-19
AI Technical Summary
During the production of existing flavored beer, the continuous fermentation of flavor ingredients can easily destroy the active substances. Beer is high in calories and the alcohol and residual sugar are easily absorbed by the human body. Long-term drinking may cause obesity.
The method of extracting polygonatum polysaccharide, preparing highland barley malt and fermenting polygonatum beer is adopted. Polygonatum polysaccharide is extracted by pressurized hot water extraction, highland barley is used instead of barley, and low-temperature plasma treatment and fermentation are carried out in combination with hops and yeast.
The polygonatum craft beer with health-care function is prepared, which reduces the extraction cost of polygonatum polysaccharide, simplifies the process flow, regulates blood lipids, and provides the dual nutritional value of polygonatum and highland barley.
Smart Images
Figure CN120665664A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of beer processing, in particular to a method for preparing polygonatum craft beer. Background Art
[0002] Beer is one of the oldest alcoholic beverages and the third most consumed beverage in the world after water and tea. Beer is a low-alcohol wine rich in carbon dioxide brewed from barley malt, hops and water through yeast fermentation. It is called "liquid bread" and is a low-concentration alcoholic beverage. With the development of functional food and beverages and consumers' demand for personalized products, beer should also keep pace with the development of the food industry. Therefore, how to develop craft beer that has both health functions and unique flavor.
[0003] However, when producing existing flavored beers, the flavor ingredients and malt juice are fermented simultaneously. The continuous fermentation of the flavor ingredients can easily destroy the active substances in the flavor ingredients. In addition, barley is used as the raw material in the beer preparation process. The resulting beer has high calories, and the alcohol and residual sugar are easily absorbed by the human body. Long-term excessive drinking may lead to obesity. Summary of the Invention
[0004] The present invention provides a method for preparing polygonatum craft beer, which solves the problems raised by the above background technology.
[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: A method for preparing Polygonatum sibiricum craft beer, specifically comprising the following steps:
[0006] S1. Extraction of Polygonatum sibiricum Polysaccharide
[0007] The extraction of polygonatum polysaccharide includes weighing wild polygonatum, crushing, reflux extraction, filtration concentration, standing, extraction of supernatant, reduced pressure concentration, precipitation after adding anhydrous ethanol, and preparation of polygonatum polysaccharide.
[0008] The extraction of Polygonatum sibiricum polysaccharide includes: first, selecting high-quality Polygonatum sibiricum, then crushing the Polygonatum sibiricum, and finally extracting the polysaccharide by heated water extraction;
[0009] S2. Preparation of highland barley malt
[0010] The preparation of highland barley malt includes soaking, germination, drying, roasting, and root removal.
[0011] The preparation of highland barley malt comprises the following steps: first, malting highland barley by a soaking method of soaking and dehydrating highland barley, obtaining highland barley malt by controlling germination temperature, germination time and GA3 addition; then, drying the malt by a heating method of slowly heating the malt at the beginning and rapidly heating the malt at the end; and finally, removing the roots of the roasted malt to obtain the malt of the finished product.
[0012] S3. Fermentation of Polygonatum beer
[0013] The fermentation of Huangjing beer includes the preparation of wort, the rehydration and activation of beer dry yeast, and the fermentation.
[0014] Among them, the fermentation of polygonatum beer refers to: first, the polygonatum polysaccharide extract is pumped into the saccharification tank, and highland barley malt is added. Then, after saccharification, filtering, and boiling steps, finally, highland barley malt juice containing polygonatum polysaccharide is obtained and beer is brewed.
[0015] Optionally, the specific operating steps for extracting the polygonatum polysaccharide are as follows: first, use an electronic balance to weigh wild polygonatum, crush the quantified wild polygonatum through a grinder, then screen out polygonatum medicinal material powder with a particle size of 0.2 cm, add distilled water, reflux extraction 3 times, 1 hour / time, concentrate the filtrate, precipitate with 95% ethanol, refrigerate overnight, take the supernatant, and then use a centrifuge to centrifuge to remove the precipitate, concentrate under reduced pressure, and add 3 times the volume of anhydrous ethanol to precipitate to obtain polygonatum polysaccharide.
[0016] Optionally, the specific operation steps of soaking the barley in S2 are: soaking the barley in water with water cutoff, maintaining ventilation for 20 minutes during the water cutoff period of the soaking method, and after the soaking is completed, taking out the barley and placing it in a constant temperature incubator for germination.
[0017] Optionally, the soaking method of soaking barley with water and without water specifically refers to: soaking the barley three times, soaking for 10 hours and then without water for 12 hours, soaking for 4 hours and then without water for 6 hours, soaking for 2 hours and then without water for 2 hours, and the time of the three soakings is summarized as 36 hours, and the temperature of the three barley soakings is set to 16°C.
[0018] Optionally, the specific operation steps of germination in S2 are as follows: several types of enzymes are formed on the barley grains during the germination process. As the barley malt continues to germinate, the enzymes in the grains are also activated. At this time, the starch and protein in the grains are decomposed to meet the saccharification needs in the beer brewing process.
[0019] Optionally, the slow-first-and-fast-latter heating method in S2 specifically refers to: first, the highland barley malt is placed in an electric blast drying oven for drying, and the temperature of the electric blast drying oven is controlled at 45°C for high wind dehumidification until the moisture of the highland barley malt reaches 10%. Then, the temperature of the electric blast drying oven is increased to 55°C and the highland barley malt is continued to be dehumidified so that the malt moisture is reduced to 6%-7%. Subsequently, the temperature of the electric blast drying oven is continued to be increased to 65°C so that the moisture of the highland barley malt is reduced to 5%. Finally, the temperature of the electric blast drying oven is increased to 78°C for roasting, and the roasting time is set to 3h, until the moisture of the highland barley malt is reduced to below 5%. At this time, it is easy to fall off by kneading the wheat root with hands and it has the aroma of highland barley malt, that is, roasting is completed, and the highland barley malt after roasting can be rooted out after cooling to obtain the malt of the finished product.
[0020] Optionally, the specific operation steps for preparing the wort in S3 are as follows: first, the polygonatum polysaccharide extract is pumped into a saccharification tank, and then highland barley malt is added for saccharification. After the saccharification is completed, the mixture is filtered and then pumped into a boiling pot, hops are added and boiled, wherein the hops are added in three times, and the total amount of hops added is controlled at 0.06%. The amount of hops added for the first time is 10% of the total amount of hops, and the boiling time is set to 10 minutes. The amount of hops added for the second time is 50% of the total amount of hops, and the boiling time is set to 30 minutes. The remaining hops are added to the filtrate for the third time and continue to boil for 10 minutes. Then, precipitation and filtration are performed to obtain clear wort, and the wort contains the polygonatum polysaccharide extract. Finally, the wort is cooled to 6-8°C within 1 hour and then oxygenated.
[0021] Optionally, the specific operating steps of rehydrating and activating the beer dry yeast in S3 are as follows: first, boiling wort with 10-12°Bx, which is 5 times the amount of dry yeast, adding and mixing an equal amount of sterile water to the wort, and lowering the temperature of the wort to 30-32°C; then, weighing a certain amount of dry yeast powder using an electronic balance and adding it to the wort for heat preservation and activation; within 2 hours of yeast activation, stirring once every 10-15 minutes to ensure uniform contact between the wort and the yeast; finally, using the activated wort for inoculation and fermentation, the inoculation amount is 0.5%.
[0022] Optionally, the specific operation steps of the fermentation in S3 are: the fermentation of beer will adopt a low-temperature plasma treatment fermentation process, when the temperature is 10°C, the activated yeast is accessed, and the fermentation situation is observed regularly, and the yeast quantity and reducing sugar content as well as the content of Polygonatum sibiricum polysaccharide are measured at the same time, and the fermentation temperature is maintained at 10°C. When the reducing sugar content drops to 3.5%-4.2%, the tank is sealed, and the pressure of the fermentation tank is maintained at 0.1 MPa-1.12 MPa until the temperature drops to 4°C and the wine is stored.
[0023] The present invention has the following beneficial effects:
[0024] 1. The preparation method of the polygonatum craft beer is characterized by the combination of polygonatum, highland barley, hops and yeast, and the use of highland barley instead of barley. Since highland barley contains soluble dietary fiber, the beer prepared with highland barley as the raw material helps to regulate blood lipids. In addition, the combination of highland barley and polygonatum can obtain the dual nutritional value of polygonatum and highland barley while fully enjoying the beverage.
[0025] 2. The preparation method of the polygonatum craft beer adopts a pressurized hot water extraction method to replace the traditional hot extraction method for extracting polygonatum polysaccharide through the extraction of polygonatum polysaccharide, the preparation of highland barley malt and the fermentation of polygonatum beer. This not only simplifies the method of extracting polygonatum polysaccharide, but also shortens the time and reduces the cost of polygonatum polysaccharide extraction compared with the traditional hot extraction method. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 This is a flow chart of the extraction of Polygonatum sibiricum polysaccharide in the present invention;
[0027] Figure 2 The present invention is a flow chart of the preparation of highland barley malt;
[0028] Figure 3 The present invention is a flowchart of the fermentation of Polygonatum beer. DETAILED DESCRIPTION
[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0030] See also Figures 1 to 3 The present invention provides a technical solution: a method for preparing Polygonatum sibiricum craft beer, which specifically comprises the following steps:
[0031] S1. Extraction of Polygonatum sibiricum Polysaccharide
[0032] The extraction of polygonatum polysaccharide includes weighing wild polygonatum, crushing, reflux extraction, filtration concentration, standing, extraction of supernatant, reduced pressure concentration, precipitation after adding anhydrous ethanol, and preparation of polygonatum polysaccharide.
[0033] The extraction of Polygonatum sibiricum polysaccharide includes: first, selecting high-quality Polygonatum sibiricum, then crushing the Polygonatum sibiricum, and finally extracting the polysaccharide using a heated water extraction method. The pressurized hot water extraction method replaces the traditional hot extraction method for extracting Polygonatum sibiricum polysaccharide, which not only simplifies the extraction method of Polygonatum sibiricum polysaccharide, but also shortens the time and reduces the cost of Polygonatum sibiricum polysaccharide extraction compared to the traditional hot extraction method.
[0034] S2. Preparation of highland barley malt
[0035] The preparation of highland barley malt includes soaking, germination, drying, roasting, and root removal.
[0036] The preparation of highland barley malt comprises the following steps: first, malting highland barley by a soaking method of soaking and dehydrating highland barley, obtaining highland barley malt by controlling germination temperature, germination time and GA3 addition; then, drying the malt by a heating method of slowly heating the malt at the beginning and rapidly heating the malt at the end; and finally, removing the roots of the roasted malt to obtain the malt of the finished product.
[0037] S3. Fermentation of Polygonatum beer
[0038] The fermentation of Huangjing beer includes the preparation of wort, the rehydration and activation of beer dry yeast, and the fermentation.
[0039] Among them, the fermentation of polygonatum beer refers to: first, the polygonatum polysaccharide extract is pumped into the saccharification tank, and highland barley malt is added. Then, after saccharification, filtering, and boiling steps, finally, highland barley malt juice containing polygonatum polysaccharide is obtained and beer is brewed.
[0040] The specific operating steps for extracting polygonatum polysaccharide are as follows: first, use an electronic balance to weigh wild polygonatum, crush the quantified wild polygonatum through a grinder, screen out polygonatum medicinal material powder with a particle size of 0.2 cm, add distilled water, reflux extract 3 times, 1 hour / time, concentrate the filtrate, use 95% ethanol for alcohol precipitation, refrigerate overnight, take the supernatant, and then use a centrifuge to centrifuge to remove the precipitate, reduce pressure and concentrate, and add 3 times the volume of anhydrous ethanol to precipitate, which is polygonatum polysaccharide. Through the cooperation between polygonatum, highland barley, hops and yeast, highland barley is used to replace barley. Since highland barley contains soluble dietary fiber, beer made with highland barley as raw material helps to regulate blood lipids. In addition, the cooperation of highland barley and polygonatum can fully enjoy the wine beverage while also obtaining the dual nutritional value of polygonatum and highland barley.
[0041] The specific operation steps of soaking wheat in S2 are: soaking the highland barley by adopting the soaking method of soaking and cutting off the water, keeping ventilation for 20 minutes during the water-cutting period of the soaking method of soaking and cutting off the water, and after the soaking is completed, taking out the highland barley and placing it in a constant temperature incubator for germination.
[0042] The soaking method of soaking barley by cutting off water specifically refers to: soaking the barley three times, cutting off water for 12 hours after the first soaking for 10 hours, cutting off water for 6 hours after the second soaking for 4 hours, and cutting off water for 2 hours after the third soaking for 2 hours, and the time of the three soakings is summarized as 36 hours, and the temperature of the three barley soakings is set to 16°C.
[0043] The specific operation steps of germination in S2 are as follows: several types of enzymes will be formed on the barley grains during the germination process. As the barley malt continues to germinate, the enzymes in the grains will be activated. At this time, the starch and protein in the grains will be decomposed to meet the saccharification needs of the beer brewing process.
[0044] The slow-at-first-and-fast-at-later heating method in S2 specifically refers to: first, placing the highland barley malt in an electric blast drying oven for drying, and controlling the temperature of the electric blast drying oven at 45°C for dehumidification by strong wind until the moisture content of the highland barley malt reaches 10%. Then, raising the temperature of the electric blast drying oven to 55°C and continuing to dehumidify the highland barley malt so that the moisture content of the malt is reduced to 6%-7%. Subsequently, continuing to raise the temperature of the electric blast drying oven to 65°C, so that the moisture content of the highland barley malt is reduced to 5%. Finally, raising the temperature of the electric blast drying oven to 78°C for roasting, and setting the roasting time to 3h, until the moisture content of the highland barley malt is reduced to below 5%. At this time, the wheat roots are easily fallen off by kneading with hands, and have the aroma of highland barley malt, i.e., roasting is completed. After the roasted highland barley malt is cooled, the roots can be removed to obtain the finished malt.
[0045] The specific operation steps for preparing the wort in S3 are as follows: first, the polygonatum polysaccharide extract is pumped into a saccharification tank, and then highland barley malt is added for saccharification. After the saccharification is completed, the mixture is filtered and then pumped into a boiling pot, hops are added and boiled, wherein the hops are added in three times, and the total amount of hops added is controlled at 0.06%. The amount of hops added for the first time is 10% of the total amount of hops, and the boiling time is set to 10 minutes. The amount of hops added for the second time is 50% of the total amount of hops, and the boiling time is set to 30 minutes. The remaining hops are added to the filtrate for the third time and continue to boil for 10 minutes. Then, precipitation and filtration are performed to obtain clear wort, and the wort contains the polygonatum polysaccharide extract. Finally, the wort is cooled to 6-8°C within 1 hour and then oxygenated.
[0046] The specific operating steps for rehydrating and activating the beer dry yeast in S3 are as follows: first, boil wort with a Bx of 10-12°C, which is 5 times the amount of dry yeast, add and mix the wort with an equal amount of sterile water, and lower the temperature of the wort to 30-32°C; then, weigh a certain amount of dry yeast powder using an electronic balance and add it to the wort for heat preservation and activation; within 2 hours of yeast activation, stir once every 10-15 minutes to ensure uniform contact between the wort and the yeast; finally, use the activated wort for inoculation fermentation, with an inoculation amount of 0.5%.
[0047] The specific operation steps of fermentation in S3 are as follows: the fermentation of beer will adopt the fermentation process of low-temperature plasma treatment. When the temperature is 10°C, the activated yeast will be added and the fermentation situation will be observed regularly. At the same time, the number of yeast and the content of reducing sugar and the content of Polygonatum sibiricum polysaccharide will be measured. The fermentation temperature is maintained at 10°C. When the content of reducing sugar drops to 3.5%-4.2%, the tank is sealed and the pressure of the fermentation tank is maintained at 0.1 MPa-1.12 MPa until the temperature drops to 4°C for storage.
[0048] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the devices or components referred to must have a specific direction, be constructed and operated in a specific direction, and therefore should not be understood as limiting the present invention; the terms "first", "second", and "third" are only used for descriptive purposes and should not be understood as indicating or implying relative importance. In addition, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, an indirect connection through an intermediate medium, or it can be internal communication between two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances. Furthermore, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed or inherent to such process, method, article, or apparatus.
[0049] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing polygonatum craft beer, characterized in that: The specific steps include: S1. Extraction of polygonatum polysaccharide, comprising weighing wild polygonatum, crushing, reflux extraction, filtration and concentration, standing, extraction of supernatant, reduced pressure concentration, precipitation after adding anhydrous ethanol, and preparation of polygonatum polysaccharide; The extraction of Polygonatum sibiricum polysaccharide is as follows: first, select high-quality Polygonatum sibiricum, then grind the Polygonatum sibiricum, and finally extract the polysaccharide by heating water extraction method; S2, the preparation of highland barley malt, the preparation of highland barley malt includes soaking, germination, drying, roasting, and root removal; The preparation of highland barley malt comprises the following steps: first, malting highland barley by a soaking method of soaking and cutting off water, obtaining highland barley malt by controlling germination temperature, germination time and GA3 addition amount, then drying the malt by a heating method of slowly heating at the beginning and rapidly heating at the end, roasting the roasted malt after heating, and finally removing roots of the roasted malt to obtain finished malt; S3, fermentation of Huangjing beer, the fermentation of Huangjing beer includes preparation of wort, rehydration activation and fermentation of beer dry yeast; The fermentation of polygonatum beer refers to: first, the polygonatum polysaccharide extract is pumped into a saccharification tank, highland barley malt is added, and then, after saccharification, filtering and boiling steps, highland barley malt juice containing polygonatum polysaccharide is obtained and beer is brewed.
2. The method for preparing a polygonatum craft beer according to claim 1, wherein: The specific operation steps of extracting the polygonatum polysaccharide are as follows: first, using an electronic balance to weigh wild polygonatum, the quantified wild polygonatum is crushed by a grinder, and then the polygonatum medicinal material powder with a particle size of 0.2 cm is screened out, and distilled water is added, and reflux extraction is performed 3 times, 1 hour / time, the filtrate is concentrated, and alcohol precipitation is performed with 95% ethanol, and refrigerated overnight, the supernatant is taken, and then centrifuged to remove the precipitate using a centrifuge, concentrated under reduced pressure, and 3 times the volume of anhydrous ethanol is added for precipitation to obtain polygonatum polysaccharide.
3. The method for preparing a polygonatum craft beer according to claim 1, wherein: The specific operation steps of soaking the barley in S2 are: soaking the barley in water and without water, maintaining ventilation for 20 minutes during the water-off period of the soaking method, and after the soaking is completed, taking out the barley and placing it in a constant temperature incubator for germination.
4. The method for preparing a polygonatum craft beer according to claim 3, characterized in that: The soaking method of soaking barley by cutting off water specifically refers to: soaking the barley three times, cutting off water for 12 hours after the first soaking for 10 hours, cutting off water for 6 hours after the second soaking for 4 hours, and cutting off water for 2 hours after the third soaking for 2 hours, and the time of the three soakings is summarized as 36 hours, and the temperature of the three barley soakings is set to 16°C.
5. The method for preparing a polygonatum craft beer according to claim 1, characterized in that: The specific operation steps of germination in S2 are as follows: several types of enzymes are formed on the barley grains during the germination process. As the barley malt continues to germinate, the enzymes in the grains are also activated. At this time, the starch and protein in the grains are decomposed to meet the saccharification needs of the beer brewing process.
6. The method for preparing a polygonatum craft beer according to claim 1, characterized in that: The slow-at-first-and-fast-at-later heating method in S2 specifically refers to: first, placing the highland barley malt in an electric blast drying oven for drying, the temperature of the electric blast drying oven is controlled at 45° C. to carry out high wind dehumidification until the moisture of the highland barley malt reaches 10%, then, raising the temperature of the electric blast drying oven to 55° C. and continuing to dehumidify the highland barley malt so that the moisture of the malt is reduced to 6%-7%, subsequently, continuing to raise the temperature of the electric blast drying oven to 65° C. so that the moisture of the highland barley malt is reduced to 5%, finally, raising the temperature of the electric blast drying oven to 78° C. for roasting, and the roasting time is set to 3 h, until the moisture of the highland barley malt is reduced to below 5%, at this time, kneading the wheat roots by hand is easy to fall off, and has the aroma of highland barley malt, that is, roasting is completed, and the highland barley malt after roasting can be rooted out after cooling to obtain the finished malt.
7. The method for preparing a polygonatum craft beer according to claim 1, characterized in that: The specific operation steps for preparing the wort in S3 are as follows: first, pumping the polygonatum polysaccharide extract into a saccharification tank, then adding highland barley malt for saccharification, filtering the mixture after saccharification, pumping it into a boiling pot, adding hops and boiling, wherein the hops are added in three times, and the total amount of hops added is controlled at 0.06%. The amount of hops added for the first time is 10% of the total amount of hops, and the boiling time is set to 10 minutes. The amount of hops added for the second time is 50% of the total amount of hops, and the boiling time is set to 30 minutes. The remaining hops are added to the filtrate for the third time and continue to boil for 10 minutes. Then, precipitation and filtration are performed to obtain clear wort, and the wort contains the polygonatum polysaccharide extract. Finally, the wort is cooled to 6-8°C within 1 hour and then oxygenated.
8. The method for preparing a polygonatum craft beer according to claim 1, characterized in that: The specific operating steps of rehydrating and activating the beer dry yeast in S3 are as follows: first, boiling wort with a Bx of 10-12°C, which is 5 times the amount of dry yeast, adding and mixing an equal amount of sterile water to the wort, and lowering the temperature of the wort to 30-32°C; then, weighing a certain amount of dry yeast powder using an electronic balance and adding it to the wort for heat preservation and activation; stirring once every 10-15 minutes within 2 hours of yeast activation to ensure uniform contact between the wort and the yeast; finally, inoculating the activated wort for fermentation, with an inoculum amount of 0.5%.
9. The method for preparing a polygonatum craft beer according to claim 1, characterized in that: The specific operation steps of the fermentation in S3 are as follows: the fermentation of beer will adopt a low-temperature plasma treatment fermentation process, when the temperature is 10°C, the activated yeast is added, and the fermentation situation is regularly observed, and the yeast quantity, reducing sugar content and Polygonatum sibiricum polysaccharide content are measured at the same time, and the fermentation temperature is maintained at 10°C. When the reducing sugar content drops to 3.5%-4.2%, the tank is sealed, and the pressure of the fermentation tank is maintained at 0.1 MPa-1.12 MPa until the temperature drops to 4°C and the beer is stored.