Fingered citron beer and brewing method thereof

A bergamot and beer technology, applied in the field of bergamot beer and its brewing, can solve problems such as difficulty in development and utilization, and achieve the effects of scavenging oxygen free radicals, promoting gastrointestinal motility, and promoting appetite

Active Publication Date: 2016-08-17
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And bergamot, although it is a kind of crop with the same origin of medicine and food, it is difficult to develop and utilize because materials such as limonin and naringin it contain have strong bitter taste and can inhibit the growth of microorganisms.

Method used

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  • Fingered citron beer and brewing method thereof
  • Fingered citron beer and brewing method thereof
  • Fingered citron beer and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Growth of different yeasts in bergamot juice medium

[0021] Because bergamot contains bitter substances that can inhibit the growth of microorganisms, it is still unknown what effect it has on the growth and fermentation of yeast while it is used to give beer a bitter taste. Yeast strains grown and fermented in bergamot or bergamot-malt blends.

[0022] 15 strains of yeast were activated on a slant and then spotted on the agar plate of pure bergamot juice, cultured statically at 28°C, and the colony size of the strains was observed. The results were as follows: figure 1 shown; by comparison figure 1 According to the colony size before and after culture in the plate, it is found that pure bergamot juice has different effects on the growth of different yeasts, among which bacteria No. 1, 3, 4, 5, 7, 12 and 15 grow relatively well.

[0023] The whole wort with the same extract concentration and the mixed wort containing 10%, 20% and 30% bergamot juice were used for ...

Embodiment 2

[0042] The production fermentation of embodiment 2 bergamot beer

[0043] (1) Expansion of Saccharomyces cerevisiae (CGMCC No.6822)

[0044]1 ring of bacterial samples on the slant → 1 9mL wort test tube (28°C, 48 hours) → 24 9mL wort test tubes each connected with 1mL bacterial solution (25°C, 24 hours) → 2 wort test tube culture solution into 180mL wheat In the juice (23°C, 48 hours) → correspondingly connected to a 1.8-liter wort triangular flask (21°C, 36 hours) → the culture medium was settled in the refrigerator for 12 hours, the clear liquid was poured out, and the yeast sludge was set aside.

[0045] (2) Preparation of fermented wort

[0046] After crushing the barley malt, add water at 50°C according to the material-to-water ratio of 1:3.8, stir and keep warm for 50 minutes, raise the temperature to 63°C at a rate of 1°C / min and keep it warm for 1 hour, then continue to heat up to 72°C, add 0.02mol / L dilute iodine Test the iodine solution until the iodine solution d...

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Abstract

The invention discloses fingered citron beer and a brewing method thereof, and belongs to the field of fermented food. Barley malt and fingered citron juice are adopted as raw materials, and the fingered citron beer drink containing low-concentration alcohol is made through the technological processes of smashing, glycation, filtering, boiling, precipitation, filtering, cooling, fermentation and the like. The beer has the quality characteristics of conventional beer, and the fragrance of fingered citrons and polysaccharide, flavonoid, limonin and other matter of fingered citrons are given to the beer. The characteristic and variety of the beer are enriched, the trophic function of the beer is increased, and a new way is provided for development and utilization of fingered citron resources.

Description

technical field [0001] The invention relates to bergamot beer and a brewing method thereof, belonging to the field of fermented food. Background technique [0002] Bergamot (Bergamot), also known as bergamot, hand orange, is the ripe fruit of Rutaceae citrus (Citrus medica L.Var.Sarcodactylis (Noot) Swingle). In my country, according to the place of origin, it is divided into "Guang Bergamot" in Guangdong and Guangxi, "Sichuan Bergamot" in Sichuan, "Golden Bergamot" in Zhejiang and "Jian Bergamot" in Fujian. [0003] According to literature reports, bergamot fresh fruit contains about 1.2% protein, 1.3% fat, 8.7% total sugar, 1.1% crude fiber, 0.7% ash, 86.9% moisture, and 0.04% vitamin C. The ash content of golden bergamot is 5.91%±1.02%, which is higher than other varieties. Among them, golden bergamot is rich in mineral elements, and every l00g of fresh fruit contains 170mg of calcium, 183mg of magnesium, 0.87mg of iron, 0.3mg of zinc, 0.25mg of manganese, 0.14mg of cop...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C11/02C12C5/00C12R1/865
CPCC12C5/00C12C11/02C12C12/006C12C12/04
Inventor 李永仙李崎陈武健贾瑞楠朱佳琪王洪新
Owner JIANGNAN UNIV
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