阅读说明：本技术 一种北五味子与麦芽混合发酵的啤酒及制备方法 (Beer prepared by mixed fermentation of fructus schisandrae and malt and preparation method ) 是由 王虹苏 张鑫冉 牛效迪 刘璐 于 2019-12-18 设计创作，主要内容包括：本发明涉及一种北五味子与麦芽混合发酵的啤酒,其特征在于含有如下配比：按质量比,麦芽:北五味子为50:1,酒精度≥3％vol,原麦汁浓度8.0°P。制备方法包括：北五味子的处理,发酵原液的制备,二次发酵等步骤。本发明的啤酒制备方法简单,条件要求低,产物具有独特的风味,填补了保健啤酒市场空白,具有较高的推广价值。(The invention relates to a schisandra chinensis and malt mixed fermentation beer, which is characterized by comprising the following components in parts by weight: according to the mass ratio, the ratio of malt to schisandra chinensis is 50:1, the alcoholic strength is more than or equal to 3% vol, and the concentration of the original wort is 8.0 degree P. The preparation method comprises the following steps: processing the schisandra chinensis, preparing a fermentation stock solution, performing secondary fermentation and the like. The beer of the invention has simple preparation method, low requirement on conditions, unique flavor of the product, filling the gap of the health beer market and higher popularization value.)

1. A beer prepared by mixing and fermenting schisandra chinensis and malt is characterized by comprising the following components in parts by weight: according to the mass ratio, the ratio of malt to schisandra chinensis is 50:1, the alcoholic strength is more than or equal to 3% vol, and the concentration of the original wort is 10.0 degree P.

2. The method for preparing beer comprising fructus Schisandrae Bicoloris and fructus Hordei Germinatus mixed fermentation as claimed in claim 1, comprises the following steps:

1) treating the schisandra chinensis: taking dried fructus schisandrae, measuring distilled water according to the mass ratio of the fructus schisandrae to the water of 1: 40-50, adding cellulase according to 0.2% of the weight of the fructus schisandrae, performing enzymolysis for 1h at 50-55 ℃, keeping at 85-90 ℃ for 5min, inactivating enzyme, rapidly cooling, and storing for later use;

2) preparing a fermentation stock solution: weighing malt, crushing the malt into 20 meshes, adding distilled water with the mass being 3-4 times of that of the malt, keeping the temperature at 67 ℃ for 1 hour, filtering to obtain filtrate, washing residues with hot water for 1-3 times, and merging the filtrate; weighing hops with the mass ratio of malt to hops being 100:1, boiling the filtrate, adding hops (10% after boiling for 5min, 50% after boiling for 30min, 40% after boiling for 55min, and total boiling time being 1h) in three times, continuously adding distilled water during boiling to make the volume of the distilled water be 300mL/100g according to the mass of the added malt, quickly cooling and carrying out rotary precipitation after boiling, mixing the supernatant with the Schisandra chinensis pulp, adjusting pH to 4.5 with sodium citrate, sterilizing for 21min with high-pressure steam at 121 ℃, and then quickly cooling;

3) fermentation: weighing yeast, wherein the mass of the yeast is 0.5g/L calculated by the volume of a fermentation stock solution, dissolving the yeast in warm water at 30-35 ℃, activating for 5-10 min, adding the yeast into the fermentation stock solution, fermenting for 2-4 days at 12-16 ℃ without oxygen, filtering in an aseptic environment to obtain filtrate, fermenting for 4-6 days at 4-7 ℃, storing for 5-7 days at 0 ℃, filling, and carrying out pasteurization to obtain the schisandra chinensis and malt mixed fermentation beer.

Technical Field

The invention belongs to the technical field of food processing, and relates to a schisandra chinensis and malt mixed fermentation beer and a preparation method thereof.

Background

The schisandra chinensis is a medicinal plant, and is named as schisandra chinensis because the fruit is sweet, sour, pungent, bitter and salty. Northeast is the most concentrated area for producing schisandra chinensis, and is listed as a certified product used traditionally in Chinese pharmacopoeia and a list of health care foods. The fresh fructus schisandrae chinensis is bright red, juicy, sour and slightly astringent in taste, and has a pepper smell. Fresh fruit juice is a raw material for processing natural health-care drinks; the dried fruits are black and purple red and have folds, and are traditional Chinese medicinal materials. Research shows that the schisandra chinensis can enhance the biological activity of GSH-PX, SOD and other enzymes, and has the functions of protecting liver cell membrane, resisting lipid peroxidation, promoting protein biosynthesis and liver glycogen formation, promoting the repair of damaged liver cells and inhibiting liver cell diseases. At present, the schisandra chinensis is mainly applied to medicines and is less applied to foods.

The beer is brewed by using malt as main raw material, adding hop, carrying out liquid gelatinization and saccharification, and carrying out liquid fermentation. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. The nutrient components are easy to be absorbed and utilized by human body. Low molecular sugar and amino acid in beer are easily digested and absorbed, and generate a large amount of heat energy in vivo, so the beer is called liquid bread. Most of the mixed fermentation beer in the current market is fresh beer or fruit beer, but beer with health care function is rare, and the increasing healthy life requirements cannot be met.

Disclosure of Invention

In order to solve the defects in the background technology, the invention provides a schisandra chinensis and malt mixed fermentation beer and a preparation method thereof.

The technical scheme adopted for solving the problem is as follows:

a beer prepared by mixing and fermenting schisandra chinensis and malt is characterized by comprising the following components in parts by weight: according to the mass ratio, the ratio of malt to schisandra chinensis is 50:1, the alcoholic strength is more than or equal to 3% vol, and the concentration of the original wort is 8.0 degree P.

A preparation method of a schisandra chinensis and malt mixed fermentation beer comprises the following steps:

1) treating the schisandra chinensis: taking dried fructus schisandrae, measuring distilled water according to the mass ratio of the fructus schisandrae to the water of 1: 40-50, adding cellulase according to 0.2% of the weight of the fructus schisandrae, keeping the temperature of 50-55 ℃ for enzymolysis for 1h, keeping the temperature of 85-90 ℃ for 5min for enzyme deactivation, rapidly cooling, and storing for later use.

2) Preparing a fermentation stock solution: weighing malt, crushing to 20 meshes, adding distilled water with the mass of 3-4 times of that of the malt, keeping the temperature at 67 ℃ for 1 hour, filtering to obtain filtrate, washing residues with hot water for 1-3 times, and merging the filtrate. Weighing hops with the mass ratio of malt to hops being 100:1, boiling the filtrate, adding hops (10% after boiling for 5min, 50% after boiling for 30min, 40% after boiling for 55min, and total boiling time being 1h) in three times, continuously adding distilled water during boiling to make the volume of the distilled water be 300mL/100g according to the mass of the added malt, quickly cooling and carrying out rotary precipitation after boiling, mixing the supernatant with the Schisandra chinensis pulp, adjusting pH to 4.5 with sodium citrate, sterilizing for 21min with high-pressure steam at 121 ℃, and then quickly cooling.

3) Fermentation: weighing yeast, wherein the mass of the yeast is 0.5g/L calculated by the volume of a fermentation stock solution, dissolving the yeast in warm water at 30-35 ℃, activating for 5-10 min, adding the yeast into the fermentation stock solution, fermenting for 2-4 days at 12-16 ℃ without oxygen, filtering in an aseptic environment to obtain filtrate, fermenting for 4-6 days at 4-7 ℃, storing for 5-7 days at 0 ℃, filling, and carrying out pasteurization to obtain the schisandra chinensis and malt mixed fermentation beer.

Has the advantages that:

1. the method is simple, has low requirement on conditions, does not add any preservative or stabilizer in the manufacturing process, better accords with the modern consumption concept of green and health, and has popularization value.

2. The beer prepared by taking the schisandra chinensis as the fermentation raw material has unique faint scent, and lignans and the like contained in the schisandra chinensis have the functions of protecting liver cell membranes, resisting lipid peroxidation, promoting protein biosynthesis and liver glycogen generation, promoting repair of damaged liver cells and inhibiting liver cell diseases.

3. The addition of the schisandra chinensis is an innovation in the traditional beer fermentation, fills the market blank that most of the beer in the market is fresh beer or fruit beer, provides a new beer with rich taste sense and liver protection effect for consumers, and has higher popularization value.

Detailed Description

The present invention will be further described with reference to the following examples, which are intended to illustrate the present invention and not to limit the scope of the present invention in any way.