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Preparation method of dragon fruit beer

A technology of pitaya and pitaya juice is applied in the brewing of beer and other directions to achieve high economic and social benefits, prevention of colorectal cancer, and moderate sourness.

Inactive Publication Date: 2017-07-25
钦州市钦南区科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also do not have a kind of preparation method of dragon fruit beer at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1. Grind 10kg of barley malt, 2kg of sorghum, and 1kg of rice to obtain powder, add 45.5kg of water for saccharification, the temperature in the early stage of saccharification is 50°C, keep it for 1 hour, the protein is stopped, and then raise the temperature to 60°C, after 1 hour, Stop saccharification, filter to obtain mash, add 0.03kg of hops when the mash is boiled, add hops three times and then boil, pump the boiled mash into the whirling sedimentation tank, let it stand to remove hop grains and thermal coagulation, and then use Cool down to 7-8°C in a thin-plate cooler, clarify and filter again to obtain wort;

[0025] Step 2. Cut the dragon fruit skin into small pieces, crush it with high pressure, add pectinase to clarify for 2 hours, filter, inactivate the enzyme, and then cool to 0-4°C, centrifuge and filter again to obtain dragon fruit juice for use;

[0026] Step 3. Pump the wort into the fermenter, adjust the temperature of the wort to 8-10°C and feed...

Embodiment 2

[0029] Step 1, 10 kg of barley malt, 2 kg of sorghum, and 1 kg of rice are pulverized to obtain powder, and the pulverized barley malt, sorghum, and rice are passed through a 100-mesh sieve to obtain fine powder, and then passed through a 40-60 mesh sieve to obtain coarse powder, wherein fine powder and coarse The weight ratio of the powder is 2.5:1, to obtain 12.5 kg of powder, add 50 kg of water, soak for 1 hour under the pressure of 1Mpa, and carry out saccharification. The temperature in the early stage of saccharification is 52°C, and it is maintained for 2 hours. The protein is rested, and then the temperature is raised to 65°C After 1 hour, the saccharification was stopped, and the mash was filtered to obtain the mash. When the mash was boiled, 0.04 kg of hops was added, and the hops were added in three times and then boiled. The coagulum is then cooled to 7-8°C with a thin-plate cooler, clarified and filtered again to obtain wort;

[0030] Step 2. Cut the dragon fruit ...

Embodiment 3

[0034] Step 1, 10 kg of barley malt, 2 kg of sorghum, and 1 kg of rice are pulverized to obtain powder, and the pulverized barley malt, sorghum, and rice are passed through a 100-mesh sieve to obtain fine powder, and then passed through a 40-60 mesh sieve to obtain coarse powder, wherein fine powder and coarse The weight ratio of the powder is 2.5:1, to obtain 12.5 kg of powder, add 50 kg of water, soak for 1 hour under the pressure of 1Mpa, and carry out saccharification. The temperature in the early stage of saccharification is 52°C, and it is maintained for 2 hours. The protein is rested, and then the temperature is raised to 65°C After 1 hour, the saccharification was stopped, and the mash was filtered to obtain the mash. When the mash was boiled, 0.04 kg of hops was added, and the hops were added in three times and then boiled. The coagulum is then cooled to 7°C with a thin plate cooler, clarified and filtered again to obtain wort;

[0035] Step 2. Cut the dragon fruit sk...

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PUM

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Abstract

The invention discloses a preparation method of dragon fruit beer. The preparation method of the invention comprises the following steps: raw material preparation mainly includes the following raw materials: barley malt, sorghum and rice, the weight ratio of which is 10:2:1; Step 1 is to prepare malt juice, step 2 prepares pitaya fruit juice, step 3 secondary fermentation, low-temperature wine storage, and then filtration, high magnetic field magnetization sterilization to obtain the described dragon fruit beer; the preparation method of the present invention adopts high magnetic field magnetization sterilization, which can effectively kill Harmful microorganisms, there is no chemical residue problem, and the damage to the nutritional components and original flavor of beer itself is small. Magnetized dragon fruit wine is obtained after magnetization by a high magnetic field. The nutrients in dragon fruit beer are easily absorbed by the human body, especially trace elements are easily absorbed. absorbed by the body.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a preparation method of dragon fruit beer. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer was introduced into China at the beginning of the 20th century and is a foreign wine. Beer is translated into Chinese "beer" according to English Beer, which is called "beer" and is still in use today. Beer uses barley malt, hops, and water as the main raw materials. It is a low-alcohol wine full of carbon dioxide brewed through yeast fermentation. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has the least ethanol content, so drinking beer is not only not easy to intoxicate and hurt people, but drinking a small amount is good for your health. Now most of the beer in the world is added with auxiliary raw materials. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00
CPCC12C12/00C12C5/00C12C2200/01
Inventor 曾凡跃
Owner 钦州市钦南区科学技术情报研究所
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