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Process for preparing pineapple beer

A preparation process, pineapple technology, applied in the field of pineapple beer preparation technology, can solve the problems of poor taste, unprominent fruity aroma of pineapple beer, volatile aroma, etc., achieve the effect of removing sourness, excellent taste, color and flavor, and enhancing clarification performance

Inactive Publication Date: 2019-07-19
安徽盛雪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the traditional pineapple beer preparation method at present, because aroma is volatile in fermentation process, often causes the fruity fragrance of pineapple beer to be not outstanding, and taste is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of pineapple beer preparation technology, its preparation method comprises the following steps:

[0015] (1) Wash and freeze 30 parts of pineapples at -20°C for 2 hours, then thaw at 40°C for 3 hours, repeat the freezing-thawing step twice, peel, cut into pieces, and set aside; wash 10 parts of peaches After cleaning, peel and cut into pieces, peel and cut 5 parts of kiwi fruit, mix the obtained fruit, add 2 parts of sodium chloride, 5 parts of sucrose, 2 parts of sodium citrate, and 5 parts of yogurt, and squeeze the juice to obtain mixed fruit juice ;

[0016] (2) Dry 20 parts of barley malt at 30°C for 3 hours, and then transfer it to an expansion device for expansion at 90°C, then dry the expanded barley malt at 50°C and -0.08MPa for 3 hours, and then - Place it at 5°C for 3 hours, crush it to a particle size of 300 μm, add deionized water three times the weight of barley malt, stir and saccharify at 68°C and 200 rpm for 1 hour, add the mixed fruit juice obt...

Embodiment 2

[0021] A kind of pineapple beer preparation technology, its preparation method comprises the following steps:

[0022] (1) Wash and freeze 40 parts of pineapples at -25°C for 3 hours, then thaw at 45°C for 4 hours, repeat the freezing-thawing step 3 times, peel, cut into pieces, and set aside; wash 15 parts of peaches After cleaning, peel and cut into pieces, peel and cut 7 parts of kiwi fruit, mix the obtained fruit, add 3 parts of sodium chloride, 8 parts of sucrose, 3 parts of sodium citrate, and 8 parts of yogurt, and squeeze the juice to obtain mixed fruit juice ;

[0023] (2) Dry 25 parts of barley malt at 35°C for 4 hours, then transfer it to an extruding device for extruding at 95°C, then dry the extruded barley malt at 55°C and -0.085MPa for 4 hours, then in- Place it at 7°C for 4 hours, crush it to a particle size of 400 μm, add deionized water 4 times the weight of barley malt, stir and saccharify at 69°C and 250 rpm for 2 hours, add the mixed fruit juice obtained ...

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Abstract

The invention discloses a process for preparing pineapple beer. The prepared pineapple beer not only has high wine yield, but also has excellent taste, color and flavor and outstanding fruit flavor. Honey peaches, kiwi fruits and pineapples are reasonably compounded, regulated and controlled, so that the obtained beer is delicious with slight sweetness and sourness and has a good flavor; in the juicing process, sodium chloride is added, not only improves the yield of fruit juice, but also reconciles the mouth feel of the fruit juice at the same time, and removes the sour and astringent taste;the added yogurt provides rich protein and improves the wine yield; meanwhile, the yogurt and beer yeast play a synergistic fermentation role, further improve the wine yield, and enrich the aroma components of the pineapple beer at the same time, so that the fruit flavor and the wine flavor of the pineapple beer are rich, and the comprehensive quality is improved; and barley malt is subjected to puffing treatment to loosen the internal structure, chemical changes take place in the starch of the barley malt at the same time, dextrin and sugar are generated, the saccharification process and thefermentation efficiency are accelerated, and the wine yield is improved.

Description

technical field [0001] The invention belongs to the technical field of pineapple beer, in particular to a preparation process of pineapple beer. Background technique [0002] Pineapple beer is a kind of flavored beer, which has certain health benefits and has been welcomed by more and more consumers. The quality of pineapple wine depends on the type and content of its alcohol content, sugar and acid concentration, and volatile aroma substances. Volatile aroma components are important factors affecting the quality and typicality of pineapple wine, including higher alcohols, esters, acids, aldehydes and ketones. But the traditional pineapple beer preparation method at present, because aroma is volatile in the fermentation process, often causes the fruity fragrance of pineapple beer to be not outstanding, and taste is relatively poor. Contents of the invention [0003] At the problems referred to above, the present invention aims to provide a kind of pineapple beer preparat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12G3/024
CPCC12C5/00C12G3/024
Inventor 郑腾飞张雪影
Owner 安徽盛雪食品有限公司
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