A kind of preparation method of black sesame beer

Abstract

The invention provides a preparation method of black sesame seed beer. The preparation method comprises the following steps: preparing black sesame seed pulp, treating the black sesame seed pulp, saccharifying wort, adding aids, and fermenting. The finished beer is subjected to detection according to the following specific indexes: the concentration is 12 degrees, the degree of fermentation is 75%, the diacetyl content is 0.01 mg / L, the alcohol content is 4.2%(vol), the turbidity is 0.1EBC, the alcohol-ester ratio is 3.0, and the foam retention is 250 seconds. The beer has fine and abundant foam capable of being attached to the cup, has the peculiar subtle fragrance of beer, and also has the aromatic mouthfeel of black sesame seeds. The finished beer has high oxidation-resistant value; the DPPH free radical clearance rate is 90%; the superoxide anion free radical clearance rate is 85%; and the hydroxy free radical clearance rate is 82%.

Description

technical field [0001] The invention relates to a method for preparing black sesame beer, which belongs to the technical field of food fermentation. Background technique [0002] Black sesame is the black seed of Flaxaceae sesame. It contains a lot of fat and protein, and also contains carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, chromium and other nutrients. It can strengthen the stomach, protect the liver, and promote the growth of red blood cells. At the same time, it can increase melanin in the body, which is beneficial to hair growth. [0003] As an appropriate addition in beer brewing, black sesame can make beer have more nutrients, but there is no report on the production and development of black sesame as a beer additive at present. [0004] Because black sesame contains too much oil, even the black sesame meal obtained after oil extraction still contains 8-10% crude fat. Adding black sesame meal in the brewing process of beer mainly has the followi...

AI Technical Summary

Problems solved by technology

[0006] In order to control the amount of diacetyl, it is generally required that there should be sufficient dissolved oxygen in the fermented liquid. The purpose is to provide oxygen for the reproduction of the yeast to facilitate the reproduction of the yeast and increase the number of yeast in the unit fermented liquid, that is, the yeast concentration. It is conducive to the oxidation of α-acetolactate to diacetyl, which is reduced by yeast, and it is also beneficial to increase the ability of yeast to reduce diacetyl, thereby greatly reducing the content of α-acetolactate and diacetyl; but sufficient dissolved oxygen will cause anti-oxidation in black sesame. The loss of active substances will affect the antioxidant properties of the prepared black sesame beer. How to reduce the diacetyl content while maintaining the high antioxidant properties of the prepared beer is a technical problem in the industry.

Images