阅读说明：本技术 一种添加南瓜粉具有营养保健功能的啤酒的酿造工艺 (Brewing process of beer with nutrition and health care functions by adding pumpkin powder ) 是由 周涛 于 2021-03-02 设计创作，主要内容包括：本发明公开了一种添加南瓜粉具有营养保健功能的啤酒的酿造工艺,南瓜粉添加,在将备用的南瓜粉放进过滤后的成熟啤酒,并进行搅拌,使南瓜粉均匀融合,并进行乳化,将南瓜粉变成液体,与啤酒彻底融合、装罐,最后在进行装罐和装瓶,即可本发明涉及啤酒酿造技术领域。该添加南瓜粉具有营养保健功能的啤酒的酿造工艺,通过在啤酒中添加南瓜粉,增加南瓜粉含有的许多微量元素,来增加人体的吸收,解决了现有的啤酒在人体吸收过后只能产生人体所需要的热能,且无法对人体有实际营养保健的功效的问题。(The invention discloses a brewing process of beer with nutrition and health care functions by adding pumpkin powder, which comprises the steps of adding the pumpkin powder into filtered mature beer, stirring to uniformly blend the pumpkin powder, emulsifying, converting the pumpkin powder into liquid, thoroughly blending the liquid with the beer, canning, and finally canning and bottling. According to the brewing process of the beer with the nutrition and health care functions, the pumpkin powder is added into the beer, so that a plurality of trace elements contained in the pumpkin powder are added, the absorption of a human body is increased, and the problems that the existing beer can only generate heat energy required by the human body after being absorbed by the human body and cannot have actual nutrition and health care effects on the human body are solved.)

1. A brewing process of beer with nutrition and health care functions by adding pumpkin powder is characterized by comprising the following steps:

s1, malting, namely uniformly stirring barley malt with tap water, standing for 5-10min, and then crushing by using a crusher, wherein light-color burnt malt and deep-burnt malt are matched for body aroma and color enhancement;

s2, saccharifying, namely adding tap water into a saccharifying tank, wherein the added water amount is 4-6 times of the weight of malt, opening a heating rod to heat, adding crushed malt, soaking, fully absorbing water and expanding the malt to dissolve out enzyme and recover activity, decomposing protein at the temperature, opening a heating plate to heat, adding crushed light-burnt and deep-burnt malt, closing heating and keeping the temperature for 20-30min to saccharify, and decomposing starch in mash into dextrin and maltose by amylase;

s3, filtering the wort, opening a heating rod to heat to 50-90 ℃ to lose enzyme activity, basically fixing the relative proportions of various components in mash, opening a centrifugal pump, pumping the mash into a filter tank, standing, filtering, washing out residual sugar in the filter tank, and taking out the mash from the filter tank;

s4, boiling, namely heating the wort to the boiling point, adding bitter flowers and fragrant flowers, stirring, sterilizing the wort, and finally incubating to keep the taste of the beer;

s5, performing wheat juice post-treatment, namely, putting the boiled wheat juice into a rotary precipitation tank, separating residues of a hop tank, a thermal coagulum and pumpkin powder, and cooling to ferment through a plate heat exchanger;

s6, fermenting, namely adding yeast while fermenting to perform a fermentation stage;

s7, discharging slag, and filtering the mature beer by a filter through filtering equipment;

s6, adding pumpkin powder, namely adding the pumpkin powder into the filtered mature beer, stirring to uniformly blend the pumpkin powder, and emulsifying to ensure that the pumpkin powder is changed into liquid and is thoroughly blended with the beer;

s9, canning, and finally canning and bottling.

2. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S1, tap water is 3% to 5%, the particles crushed into malt are crushed, and the malt husk is not crushed and separated.

3. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S1, the color matching standard values of the light-colored burnt malt and the dark-colored burnt malt are 50EBC and 150 EBC, respectively.

4. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S2, the heating temperature of the heating rod is 40-60 ℃ and 50-80 ℃ respectively.

5. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S2, the soaking time is 45-65 min.

6. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S3, the filtering time of the filtering tank is 40-60 min.

7. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S4, the boiling time lasts for 60-90 min.

8. The brewing process of the beer with the nutrition and health care function added with the pumpkin powder as claimed in claim 1, is characterized in that: in the step S6, the fermentation temperature and time are respectively 16-22 ℃ and 3-7 days.

Technical Field

The invention relates to the technical field of beer brewing, in particular to a brewing process of beer with nutrition and health care functions by adding pumpkin powder.

Background

The beer is brewed with malt and barley as main material and through adding hop, liquid gelatinization and saccharification and 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. The low molecular sugar and amino acid in beer are easy to digest and absorb, and generate a large amount of heat energy in the body, so the beer is often called liquid bread. 1L of 12 DEG Bx beer can generate 3344kJ heat, which is equivalent to the heat generated by 3-5 eggs or 210g bread, and a light worker can obtain one third of the required heat if drinking 1L beer in one day.

The existing beer can only generate heat energy required by human body after being absorbed by human body, and can not have the actual nutrition and health care effects on human body.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a brewing process of beer with nutrition and health care functions by adding pumpkin powder, and solves the problems that the existing beer can only generate heat energy required by a human body after being absorbed by the human body and cannot have actual nutrition and health care effects on the human body.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a brewing process of beer with nutrition and health care functions by adding pumpkin powder comprises the following steps:

s1, malting, namely uniformly stirring barley malt with tap water, standing for 5-10min, and then crushing by using a crusher, wherein light-color burnt malt and deep-burnt malt are matched for body aroma and color enhancement;

s2, saccharifying, namely adding tap water into a saccharifying tank, wherein the added water amount is 4-6 times of the weight of malt, opening a heating rod to heat, adding crushed malt, soaking, fully absorbing water and expanding the malt to dissolve out enzyme and recover activity, decomposing protein at the temperature, opening a heating plate to heat, adding crushed light-burnt and deep-burnt malt, closing heating and keeping the temperature for 20-30min to saccharify, and decomposing starch in mash into dextrin and maltose by amylase;

s3, filtering the wort, opening a heating rod to heat to 50-90 ℃ to lose enzyme activity, basically fixing the relative proportions of various components in mash, opening a centrifugal pump, pumping the mash into a filter tank, standing, filtering, washing out residual sugar in the filter tank, and taking out the mash from the filter tank;

s4, boiling, namely heating the wort to the boiling point, adding bitter flowers and fragrant flowers, stirring, sterilizing the wort, and finally incubating to keep the taste of the beer;

s5, performing wheat juice post-treatment, namely, putting the boiled wheat juice into a rotary precipitation tank, separating residues of a hop tank, a thermal coagulum and pumpkin powder, and cooling to ferment through a plate heat exchanger;

s6, fermenting, namely adding yeast while fermenting to perform a fermentation stage;

s7, discharging slag, and filtering the mature beer by a filter through filtering equipment;

s8, adding pumpkin powder, namely adding the standby pumpkin powder into the filtered mature beer, stirring to uniformly blend the pumpkin powder, emulsifying to turn the pumpkin powder into liquid, and thoroughly blending the liquid with the beer;

s9, canning, and finally canning and bottling.

Preferably, in the step S1, tap water is 3% to 5%, the particles crushed into malt are crushed, and the malt husk is not separated by crushing.

Preferably, in the step S1, the color matching index values of the light-colored burnt malt and the dark-colored burnt malt are 50EBC and 150 EBC, respectively.

Preferably, in the step S2, the heating rod heating temperatures are 40 to 60 ℃ and 50 to 80 ℃ respectively,

preferably, in the step S2, the soaking time is 45-65 min.

Preferably, in the step S3, the filtering time of the filtering tank is 40-60 min.

Preferably, in the step S4, the boiling time lasts for 60-90 min.

Preferably, in the step S6, the fermentation temperature and time are 16-22 ℃ and 3-7 respectively.

(III) advantageous effects

The invention provides a brewing process of beer with nutrition and health care functions by adding pumpkin powder. Compared with the prior art, the method has the following beneficial effects:

(1) the brewing process of the beer added with the pumpkin powder and having the nutrition and health care functions comprises the steps of processing the pumpkin powder, crushing pumpkin cakes into powder, screening, filtering out tiny particles in the powder, reserving, adding the pumpkin powder, putting the reserved pumpkin powder into the filtered mature beer, stirring, enabling the pumpkin powder to be uniformly fused, emulsifying, changing the pumpkin powder into liquid, and thoroughly fusing the pumpkin powder with the beer to keep the original taste of the beer.

Drawings

FIG. 1 is a flow chart of the brewing process of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Please refer to FIG. 1

Example 1

The invention provides a technical scheme that: a brewing process of beer with nutrition and health care functions by adding pumpkin powder comprises the following steps:

s1, malting, namely uniformly stirring barley malt with tap water, standing for 5min, and then crushing the barley malt with a crusher, wherein light-color burnt-flavor malt and deep-color burnt malt are matched for body fragrance and color enhancement;

s2, saccharifying, namely adding tap water into a saccharifying tank, opening a heating rod to heat, adding crushed malt, soaking, fully absorbing water and expanding the malt to dissolve out enzyme and recover activity, performing protein decomposition at the temperature, opening a heating plate to heat, adding crushed light-burnt and deep-burnt malt, closing heating and keeping the temperature for 20min to saccharify, and decomposing starch in mash into dextrin and maltose by amylase;

s3, filtering the wort, opening a heating rod to heat to 50 ℃ to lose enzyme activity, basically fixing the relative proportions of various components in mash, opening a centrifugal pump, pumping the mash into a filter tank, standing, filtering, washing out residual sugar in the filter tank, and taking out the mash from the filter tank;

s4, boiling, namely heating the wort to the boiling point, adding bitter flowers and fragrant flowers, stirring, sterilizing the wort, and finally incubating to keep the taste of the beer;

s5, performing wheat juice post-treatment, namely, putting the boiled wheat juice into a rotary precipitation tank, separating residues of a hop tank, a thermal coagulum and pumpkin powder, and cooling to ferment through a plate heat exchanger;

s6, fermenting, namely adding yeast while fermenting to perform a fermentation stage;

s7, discharging slag, and filtering the mature beer by a filter through filtering equipment;

s8, adding pumpkin powder, namely adding the standby pumpkin powder into the filtered mature beer, stirring to uniformly blend the pumpkin powder, emulsifying to turn the pumpkin powder into liquid, and thoroughly blending the liquid with the beer;

s9, canning, and finally canning and bottling.

Further, in step S1, tap water was 3%, and the malt was pulverized into particles of malt and separated without breaking the husk.

Preferably, in the step S1, the color matching index values of the light-colored burnt malt and the dark-colored burnt malt are 50EBC and 150 EBC, respectively.

Further, in the step S2, the heating rod heating temperatures are 40 ℃ and 50 ℃ respectively,

further, in step S2, the soaking time is 45 min.

Further, in step S3, the filtration time of the filtration tank was 40 min.

Further, in step S4, the boiling time lasts for 600 min.

Further, in the step S6, the temperature and time of fermentation were 16 ℃ and 3, respectively.

Example 2

The invention provides a technical scheme that: a brewing process of beer with nutrition and health care functions by adding pumpkin powder comprises the following steps:

s1, malting, namely uniformly stirring barley malt with tap water, standing for 7min, and then crushing the barley malt with a crusher, wherein light-color burnt-flavor malt and deep-color burnt malt are matched for body fragrance and color enhancement;

s2, saccharifying, namely adding tap water into a saccharifying tank, opening a heating rod to heat, adding crushed malt, soaking, fully absorbing water and expanding the malt to dissolve out enzyme and recover activity, performing protein decomposition at the temperature, opening a heating plate to heat, adding crushed light-burnt and deep-burnt malt, closing heating and keeping the temperature for 25min to saccharify, and decomposing starch in mash into dextrin and maltose by amylase;

s3, filtering the wort, opening a heating rod to heat to 70 ℃ to lose enzyme activity, basically fixing the relative proportions of various components in mash, opening a centrifugal pump, pumping the mash into a filter tank, standing, filtering, washing out residual sugar in the filter tank, and taking out the mash from the filter tank;

s4, boiling, namely heating the wort to the boiling point, adding bitter flowers and fragrant flowers, stirring, sterilizing the wort, and finally incubating to keep the taste of the beer;

s5, performing wheat juice post-treatment, namely, putting the boiled wheat juice into a rotary precipitation tank, separating residues of a hop tank, a thermal coagulum and pumpkin powder, and cooling to ferment through a plate heat exchanger;

s6, fermenting, namely adding yeast while fermenting to perform a fermentation stage;

s7, discharging slag, and filtering the mature beer by a filter through filtering equipment;

s8, adding pumpkin powder, namely adding the standby pumpkin powder into the filtered mature beer, stirring to uniformly blend the pumpkin powder, emulsifying to turn the pumpkin powder into liquid, and thoroughly blending the liquid with the beer;

s9, canning, and finally canning and bottling.

Further, in the step S1, the tap water was 4%, and the malt was pulverized into particles of malt and the husk was not separated.

Further, in the step S1, the color matching index values of the light-colored burnt malt and the dark-colored burnt malt are 50EBC and 150 EBC, respectively.

Further, in the step S2, the heating rod heating temperatures are 55 ℃ and 75 ℃ respectively,

further, in step S2, the soaking time is 50 min.

Further, in step S3, the filtration time of the filtration tank was 50 min.

Further, in step S4, the boiling time lasts for 75 min.

Further, in the step S6, the temperature and time of fermentation were 19 ℃ and 5 days, respectively.

Example 3

The invention provides a technical scheme that: a brewing process of beer with nutrition and health care functions by adding pumpkin powder comprises the following steps:

s1, malting, namely uniformly stirring barley malt with tap water, standing for 10min, and then crushing by using a crusher, wherein light-color burnt-flavor malt and deep-color burnt malt are matched for body fragrance and color enhancement;

s2, saccharifying, namely adding tap water into a saccharifying tank, opening a heating rod to heat, adding crushed malt, soaking, fully absorbing water and expanding the malt to dissolve out enzyme and recover activity, performing protein decomposition at the temperature, opening a heating plate to heat, adding crushed light-burnt and deep-burnt malt, closing heating and keeping the temperature for 30min to saccharify, and decomposing starch in mash into dextrin and maltose by amylase;

s3, filtering the wort, opening a heating rod to raise the temperature to 90 ℃ to lose the enzyme activity, basically fixing the relative proportions of various components in mash, opening a centrifugal pump, pumping the mash into a filter tank, standing, filtering, washing out residual sugar in the filter tank, and taking out the mash from the filter tank;

s4, boiling, namely heating the wort to the boiling point, adding bitter flowers and fragrant flowers, stirring, sterilizing the wort, and finally incubating to keep the taste of the beer;

s5, performing wheat juice post-treatment, namely, putting the boiled wheat juice into a rotary precipitation tank, separating residues of a hop tank, a thermal coagulum and pumpkin powder, and cooling to ferment through a plate heat exchanger;

s6, fermenting, namely adding yeast while fermenting to perform a fermentation stage;

s7, discharging slag, and filtering the mature beer by a filter through filtering equipment;

s8, adding pumpkin powder, namely adding the standby pumpkin powder into the filtered mature beer, stirring to uniformly blend the pumpkin powder, emulsifying to turn the pumpkin powder into liquid, and thoroughly blending the liquid with the beer;

s9, canning, and finally canning and bottling.

Further, in step S1, 5% tap water was added, and the malt was pulverized into malt particles and separated without breaking the husk.

Further, in the step S1, the color matching index values of the light-colored burnt malt and the dark-colored burnt malt are 50EBC and 150 EBC, respectively.

Further, in the step S2, the heating rod heating temperatures are 60 ℃ and 80 ℃ respectively,

further, in the step S2, the soaking time is 65 min.

Further, in step S3, the filtration time of the filtration tank was 60 min.

Further, in step S4, the boiling time lasts for 90 min.

Further, in the step S6, the temperature and time of fermentation were 22 ℃ and 7 days, respectively.

And those not described in detail in this specification are well within the skill of those in the art.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.