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A kind of preparation method of high stability blueberry beer

A blueberry beer, high stability technology, applied in the direction of beer brewing, microbe-based methods, biochemical equipment and methods, etc., to achieve high colloidal stability, improve enzymatic hydrolysis efficiency, and shorten the time

Active Publication Date: 2017-04-12
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The existing blueberry beer is mainly to increase the blueberry flavor, not the fruit beer of fermented blueberry juice in the true sense

Method used

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  • A kind of preparation method of high stability blueberry beer
  • A kind of preparation method of high stability blueberry beer
  • A kind of preparation method of high stability blueberry beer

Examples

Experimental program
Comparison scheme
Effect test

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, secondly, adjust the ultrasonic temperature to 65°C, ultrasonic power 180w, ultrasonic for 30min, finally raise the temperature to 78°C and maintain for 15min to obtain the mash, cool it to room temperature, and filter out the residue in the mash to obtain the extract .

[0085] 3. Add hops and boil, then...

Embodiment 3

[0090] A method for industrially preparing 100L of 12°P high-stability blueberry beer

[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 and bo...

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Abstract

The invention discloses a method for preparing high-stability blueberry beer. The method comprises the following steps: mixing the crushed malt and blueberry leaves, thereby obtaining a mixture I; ultrasonically treating the mixture I under the conditions of the material-water ratio of 1:(3.5-1:5), the temperature of 50+ / -5 DEG C and the ultrasonic power of 60-220W for 10-30 minutes; ultrasonically treating the mixture I under the conditions of the temperature of 65+ / -3 DEG C and the ultrasonic power of 180-420W for 20-40 minutes; finally maintaining the mixture I at the temperature of 78+ / -3 DEG C for 10-15 minutes, obtaining converted mash, filtering, thereby obtaining the clarified blueberry leaf and malt leaching solution; adding hops into the blueberry leaf and malt leaching solution, and adding blueberry juice; and adding beer yeasts, fermenting and the like. The blueberry beer or blueberry black beer made by using the method is red and bright in color, clarified in wine body, lasting in foam suspension on cups, mellow in taste, good in bitterness and good in mouthfeel, has blueberry fruit flavor, hop aroma or unique scorched flavor of black beer and also has high colloidal stability and flavor stability.

Description

technical field [0001] The invention relates to a preparation method of blueberry beer, in particular to a preparation method of high-stability blueberry beer. Background technique [0002] Beer is one of the most popular alcoholic beverages in the world, ranking third only to water and tea in the entire beverage consumption. Beer is made up of water, grains, yeast and hops. Hops play a vital role in beer and are the "soul of beer". It not only gives beer the pleasing bitterness, but also contributes a rich hop aroma. There are many kinds of beer, and different beer tastes and colors are very different. [0003] Blueberry is a plant of the genus Vaccinium in the Rhododendron family, also known as persimmon and bilberry. Because the fruit is blue, it is also called blue berry. It is one of the rare true blue foods on the earth. The fruit of blueberry It is blue in color and covered with a layer of white fruit powder. The flesh is delicate, the fruit taste is sweet and sour...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
Inventor 高学玲汪中世岳鹏翔张皊莉
Owner ANHUI AGRICULTURAL UNIVERSITY
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