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Red-date nutritional beer

A technology of jujube and beer, which is applied in the field of brewing to achieve the effect of improving the taste, increasing the variety and content, and coordinating the wine body

Inactive Publication Date: 2011-05-11
山西悦卜林创业投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the beers on the market are ordinary beers produced by traditional crafts, and there are few fruit beers that are both nutritious and healthy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Jujube nutritional beer brewing method of the present invention is as follows:

[0041] (1) Preparation of jujube juice:

[0042] Select the red dates that are fully mature, complete, and free from rotten diseases and insect pests, wash them with clean water, and drain them; carry out rolling and extrusion treatment to loosen and crack the skins of the dates; soak them in 0.5% citric acid solution for 30 minutes; The red dates processed by extrusion and soaking are peeled more quickly, which is beneficial to the extraction of jujube juice and the dissolution of nutrients, jujube skin pigments and other substances; the above-mentioned processed red dates are steamed under normal pressure for 15 minutes; then Carry out beating, pulp slag separation, remove red jujube skin and nucleus, obtain jujube pulp; Add the citric acid that is 0.1%, the compound phosphate of 0.01% (being sodium hexaphosphate: sodium polyphosphate=1 : 1) and 0.001% EDTA-Na 2As a color-protecting age...

Embodiment 2

[0071] Jujube nutritional beer brewing method of the present invention is as follows:

[0072] (1) Preparation of jujube juice:

[0073] Select fully mature, complete, and non-rotten jujubes, wash them with clean water, and drain them; carry out rolling and extrusion treatment to loosen and crack the jujube skins; soak them in a citric acid solution with a concentration of 1.0% for 10 minutes; The peeling of the jujube processed by extrusion and soaking is more rapid, which is beneficial to the extraction of jujube juice and the dissolution of nutrients, jujube skin pigments and other substances; the above-mentioned treated jujube is steamed under normal pressure for 20 minutes; then Carry out beating, separate pulp and slag, remove red jujube skin and core, obtain jujube pulp; add the citric acid of 0.01% and the compound phosphate (being sodium hexaphosphate: sodium polyphosphate=1% by weight respectively) in the jujube pulp : 1) and 0.001% EDTA-Na 2 As a color-protecting ...

Embodiment 3

[0097] Jujube nutritional beer brewing method of the present invention is as follows:

[0098] (1) Preparation of jujube juice:

[0099] Select the red dates that are fully mature, complete, and free from rotten diseases and insect pests, wash them with clean water, and drain them; perform rolling extrusion treatment to loosen and crack the skins of the dates; soak them in 0.8% citric acid solution for 20 minutes; The peeling of the jujube processed by extrusion and soaking is more rapid, which is beneficial to the extraction of jujube juice and the dissolution of nutrients, jujube skin pigments and other substances; the above-mentioned treated jujube is steamed under normal pressure for 20 minutes; then Carry out beating, pulp slag separation, remove jujube skin and nucleus, obtain jujube pulp; Add the citric acid of 0.05% and the compound phosphate (being sodium hexaphosphate: sodium polyphosphate=1 : 1) and 0.008% EDTA-Na 2 As a color-protecting agent, add water 7 times t...

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Abstract

The invention relates to red-date nutritional beer, which belongs to the technical field of wine brewing. The red-date nutritional beer is prepared by processes of fermenting red-date juice and wort together to prepare a red-date fermentation liquor, mixing the red-date fermentation liquor with pure beer and performing the high-voltage pulsed electric treatment to the mixture. The invention improves the juice rate of red-date by adopting processes such as microwave treatment and the like. The non-saccharomyces cerevisiae such as candida, kloeckera, hanseniaspora and pichia pastoris generate many aromatic materials and special flavor components and have an active impact on the total flavor of the red-date fermentation liquor. By introduction of non-saccharomyces cerevisiae and saccharomyces cerevisiae in different fermentation stages, multi-strain combined fermentation increases types and contents of flavor materials in the red-date wine, thereby improving the taste and quality. The invention adopts high-voltage pulsed and ultrasonic treatment so that the red-date fermentation liquor is mixed and coordinated with the pure beer adequately. The typical red-date beer product has special flavor, is mellow and harmonious and has rich and pure aroma.

Description

technical field [0001] The invention relates to jujube nutritious beer, which belongs to the technical field of brewing. Background technique [0002] Jujube is the ripe fruit of Rhamnaceae Jujube plant, which is one of the unique fruits in my country. It has a large cultivation area in northern my country, and its cultivation area and output account for more than 90% of the world. Jujube has extremely high nutritional and health value. It is a health food that integrates the three functions of medicine, food and tonic. It is known as "woody food, good nourishing product". Jujube is one of the four major longevity foods. It has the reputation of "king of all fruits", "live vitamin pills" and "natural vitamins". In this regard, as early as in ancient Chinese agricultural and medical books, there have been very quintessential expositions. Therefore, jujube has good prospects for development and utilization. Beer is a kind of low-alcohol beverage brewed with malt, barley, ho...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00C12R1/865C12R1/72C12R1/645C12R1/84
Inventor 马强
Owner 山西悦卜林创业投资有限公司
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