Co-fermented Sichuan pepper beer and preparation method thereof

Abstract

The invention discloses a co-fermented Sichuan pepper beer. 0.1-0.6 part of humulus lupulus is added into 100-200 parts of saccharified wort in batches to prepare wort, then, precipitation separationis conducted, 5-10 parts of Sichuan pepper nano-powder is added, after first-time sterilization, 0.1-0.3 part of commercially available beer yeast is added to carry out twice fermentation, and then sterilization is conducted again to obtain the co-fermented Sichuan pepper beer. The co-fermented Sichuan pepper beer is prepared by co-fermenting Sichuan pepper and beer, the wort is used for producingalcohol under the action of microorganisms, increasing of alcohol concentration facilitates changing and dissolving out of internal substances of the Sichuan pepper, and the solubility of some flavorsubstances and active substances in the Sichuan pepper can be gradually improved along with increasing of the alcohol concentration, so that the relative content of the characteristic flavor substances in the Sichuan pepper is improved, and a flavor stereoscopic feeling of the Sichuan pepper is enhanced. Through reasonable design and blending, the flavor of the Sichuan pepper and the flavor of the beer are fused and harmonized, and thus the co-fermented Sichuan pepper beer gives people comfortable and cheerful feelings.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing co-fermented pepper beer and co-fermented pepper beer prepared by the 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, amide substances, coumarin and lignin, etc., which have the functions of warming and dispelling cold, anti-inflammatory and analgesic, detoxifying and regulating qi, improving intestinal function and lowering blood sugar. As a common alcoholic beverage, beer is a kind of brewed with wheat malt and barley malt as the main raw materials, after gelatinization and saccharification, adding hops to balance during the boiling process, and then fermenting with yeast product. Beer is rich in amino acids, vitamins, low-molecular sugar...

AI Technical Summary

Problems solved by technology

[0004] However, directly adding Zanthoxylum bungeanum powder into beer with low alcohol content will cause waste of some material resources in the Zanthoxylum bungeanum raw material and reduce the utilization rate of Zanthoxylum bungeanum

Secondly, since the intact prickly ash granules are decomposed into smaller-sized substances during the fermentation process, it causes great difficulties in the filtration process

In the current research, there is no finished product made directly from the co-fermentation of Zanthoxylum bungeanum and beer