Method for preparing high-stability blueberry beer
A blueberry beer, high-stability technology, applied in beer brewing, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of high colloidal stability, improved enzymatic hydrolysis efficiency, and shortened time
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Embodiment 1
[0037] The present invention provides a kind of preparation method of high stability blueberry beer, and its preparation raw material comprises malt, blueberry leaf, blueberry etc., concrete steps are as follows:
[0038] 1. Raw material crushing: crush the malt and blueberry leaves separately;
[0039] 2. Ultrasonic-assisted extraction of blueberry leaves and malt mashing: Add crushed malt and blueberry leaves to the ultrasonic extractor at a ratio of 50 to 200:1, the ratio of material to water is 1:4, and the ultrasonic extraction temperature is maintained at a suitable temperature for protein decomposition The temperature of the action is 50±3°C, the ultrasonic power is 60-220w, and the ultrasonic time is 10-30min. Next, the ultrasonic temperature is adjusted to 65±3°C, the ultrasonic power is 180-420w, and the ultrasonic time is 20-40min. Finally, the ultrasonic temperature is raised to 78 Maintain at ±3°C for 10-15 minutes to obtain mash.
[0040] 3. Filtration: Afterwar...
Embodiment 2
[0081] A method for industrially preparing 100L of 12°P high-stability blueberry beer
[0082] Ingredients: 15kg of first grade malt, 0.3kg of blueberry leaves, 70g of hops; 0.6L of concentrated blueberry juice;
[0083] 1. Crushing of raw materials: first mix the malt and blueberry leaves, and use a pulverizer to pulverize them to a particle size of 1 mm or less.
[0084] 2. Add 15 kg of crushed malt and 0.3 kg of blueberry leaves into the ultrasonic extractor, the ratio of material to water is 1:5, the ultrasonic extraction temperature is maintained at a temperature suitable for protein decomposition at 50°C, the ultrasonic power is 100w, and the ultrasonic time is 30min, followed by adjusting the ultrasonic temperature to 65°C, ultrasonic power 180w, ultrasonication for 30min, and finally raising the temperature to 78°C for 15min to obtain the mash, cooling to room temperature, and filtering out the residue in the mash to obtain the extract .
[0085] 3. Add hops and boil...
Embodiment 3
[0090] A kind of method for industrial preparation 12 ° P high stability blueberry beer 100L
[0091] Ingredients: 20kg of first grade malt, 0.2kg of blueberry leaves, 90g of hops; 0.8L of concentrated blueberry juice;
[0092] 1. Crushing of raw materials: first mix the malt and blueberry leaves, and use a pulverizer to pulverize them to a particle size of 1 mm or less.
[0093] 2. Put 20 kg of crushed malt and 0.2 kg of blueberry leaves into the ultrasonic extractor, the ratio of material to water is 1:3.5, the ultrasonic extraction temperature is maintained at a temperature suitable for protein decomposition at 50°C, the ultrasonic power is 60w, and the ultrasonic time is 20min, secondly, adjust the ultrasonic temperature to 65°C, ultrasonic power 250w, ultrasonication for 40min, finally raise the temperature to 78°C, maintain for 10min, obtain the mash, cool it to room temperature, and filter out the residue in the mash to obtain the extraction liquid.
[0094] 3. Add hops...
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