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A kind of preparation method of cantaloupe flavor beer

A technology of cantaloupe and cantaloupe juice, applied to the brewing of beer, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problem that the flavor of fruity beer deviates from the flavor and taste of beer, the loss of fruit pulp nutrition and flavor, and the beer is easy to lose Fruit flavor and other issues, to achieve the effect of refreshing and pleasant taste, harmonious body and flavor, and good bitterness

Active Publication Date: 2016-08-31
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation method simply adds fruit when making the wort, and then ferments the beer. The beer produced by this method tends to lose the fruit flavor, which violates the original intention of flavor beer production; the blending method is to blend the beer with fruit juice after the fermentation is completed. This method is suitable for fruits with high water content, but after blending, the flavor of fruity beer often deviates from the unique flavor and taste of beer itself, and it is easy to lose the nutrition and flavor of fruit pulp

Method used

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  • A kind of preparation method of cantaloupe flavor beer
  • A kind of preparation method of cantaloupe flavor beer
  • A kind of preparation method of cantaloupe flavor beer

Examples

Experimental program
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Effect test

Embodiment 1

[0019] [1] Preparation of seed liquid: After activating and culturing the brewer's yeast strain for 1-2 days, inoculate it from the slant lawn into a triangular flask containing 50 ml of wort medium, and shake and culture it at 30°C for 24-36 hours to obtain the cultured The bacterial suspension is the seed solution;

[0020] [2] Card-type fermenter fermentation: inoculate the bacterial suspension of brewer's yeast strain into the card-type fermenter equipped with wort medium with 8-12% (v / v) inoculation amount to cultivate, and the fermenter culture temperature The temperature is 28-32°C, the pH is 5.3-5.7, the concentration of bacteria is detected by sampling every 4-6 hours, the fermentation is terminated after 24-48 hours of cultivation, and the fermentation liquid is separated to obtain beer yeast strains;

[0021] [3] Preparation of wort juice: The proportion of malt in the medium is 20% (w / v). The malt is weighed and crushed, and tap water is added in proportion to the ...

Embodiment 2

[0030] [1] Preparation of seed liquid: same as Example 1;

[0031] [2] Cassette fermenter fermentation: with embodiment 1;

[0032] [3] Preparation of wort juice: the proportion of malt in the medium is 18% (w / v), the malt is weighed and crushed, and tap water is added in proportion to the proportion, the cantaloupe is peeled, and the juice is squeezed for later use. Add the amount of w / v), hydrolyze at 55°C for 70min, continue to heat up to 65°C for 80min, then filter the hydrolyzate, discard the solid matter, take a sample to measure the sugar, the sugar concentration should be around 12.0;

[0033] [4] Sterilization of wort: sterilize the prepared wort by boiling at 100°C for 1 hour, add bitter hops 5 minutes after the start of boiling, add in the amount of 0.05% (w / v), add fragrant hops 10 minutes before the end of boiling, Add in an amount of 0.03% (w / v);

[0034] [5] Fermentation tank cleaning and sterilization: first rinse the fermentation tank with tap water for 20 m...

Embodiment 3

[0041] [1] Preparation of seed liquid: same as Example 1;

[0042] [2] Cassette fermenter fermentation: with embodiment 1;

[0043][3] Preparation of wort juice: the proportion of malt in the medium is 16.7% (w / v). The malt is weighed and crushed, and tap water is added in proportion to the proportion. Add the amount of w / v), hydrolyze at 60°C for 60min, continue to heat up to 65°C for 80min, then filter the hydrolyzate, discard the solid matter, take a sample to measure the sugar, the sugar concentration should be around 11.0;

[0044] [4] Sterilization of wort: sterilize the prepared wort by boiling at 100°C for 1 hour, add bitter hops 5 minutes after the start of boiling, add in an amount of 0.05% (w / v), add fragrant hops 10 minutes before the end of boiling, Add in an amount of 0.03% (w / v);

[0045] [5] Fermentation tank cleaning and sterilization: first rinse the fermentation tank with tap water for 20 minutes, then rinse with lye for 20 minutes, rinse with tap water fo...

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Abstract

The invention discloses a preparation method of Hami melon flavor beer. The method changes a traditional flavor beer fermentation process and comprises the following steps: adding Hami melon pulp during a malt hydrolysis process, then performing fermentation to produce beer with light Hami melon flavor and nutrients, and finally blending the fermented raw beer and Hami melon juice to form the Hami melon flavor beer. The method has the following advantages that nutrient substances in the Hami melon pulp are reserved; and the Hami melon flavor beer is endowed with a unique Hami melon flavor, has Hami melon fragrance on the basis of keeping the original beer flavor, has excellent color, fragrance and bitter taste, tastes good, contains abundant vitamins, mineral substances, organic acid, amino acid and the like, contains 3-6 percent of alcohol, has the effects of cooling to relieve summer heat, clearing lung and suppress cough, relieving dysphoria with smothery sensation and the like, meets the demands of different consumers and has a board market popularization prospect.

Description

technical field [0001] The invention relates to microbial fermentation technology, in particular to a method for preparing cantaloupe-flavored beer, which belongs to the technical fields of biotechnology and light industrial production. Background technique [0002] The beer fermentation in the prior art is to saccharify barley malt and add hops to prepare wort under certain conditions, and then use brewer’s yeast to ferment the fermentable substances in the wort to produce alcohol, carbon dioxide, higher alcohol A series of metabolites such as volatile esters, aldehydes and acids become beer. Beer is the beverage with the lowest alcohol content in alcoholic beverages. It contains a variety of amino acids and a large amount of amino acids. It has high calorific value and is easily digested and absorbed by the human body. It occupies a large share in the alcoholic beverage market. Hami melon is rich in nutrition and has medicinal value. It contains protein, dietary fiber, ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
Inventor 王祥红董树刚初钰博
Owner OCEAN UNIV OF CHINA
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