Antibacterial pineapple beer

A pineapple and beer technology, applied in the field of pineapple beer, can solve the problems of poor antibacterial and antioxidative effects, achieve remarkable antioxidative effects, reduce gastrointestinal adverse reactions, and enhance antioxidative effects

Inactive Publication Date: 2019-08-06
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

In the patent CN101348756B, a kind of pineapple juice beer is prepared, but its antibacterial and antioxidative effect is not good enough, and needs further improvement

Method used

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  • Antibacterial pineapple beer

Examples

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Effect test

Embodiment 1

[0018] An antibacterial pineapple beer is made from the following raw materials in parts by weight:

[0019] Pineapple 50, watermelon 20, strawberry 15, corn stalk 5, diatomaceous earth 3, oyster calcium carbonate 5, compound enzyme 2, kaolin 3, Chinese medicine liquid 5, beer yeast powder 4, shiitake mushroom 2, enoki mushroom 3.

[0020] Further, its preparation method comprises the following steps:

[0021] (1) Peel the pineapple and cut into pieces, peel and cut the watermelon, wash the strawberries, and then mix the resultant, add corn stalks, diatomaceous earth, oyster calcium carbonate, squeeze the juice, and then add the obtained Add compound enzyme to the mixture, enzymolyze at 35°C and 200rpm for 4h, then add kaolin, continue to stir at 60°C and 100rpm for 30min, filter to obtain pineapple mixed juice;

[0022] (2) Add beer yeast powder to the fruit juice obtained in step (1), then add shiitake mushrooms, enoki mushrooms, and Chinese medicine liquid, stir evenly, pl...

Embodiment 2

[0029] An antibacterial pineapple beer is made from the following raw materials in parts by weight:

[0030] Pineapple 70, watermelon 25, strawberry 22, corn stalk 7, diatomite 4, oyster calcium carbonate 8, compound enzyme 3, kaolin 4, Chinese medicine liquid 7, beer yeast powder 5, shiitake mushroom 3, enoki mushroom 4.

[0031] Further, its preparation method comprises the following steps:

[0032] (1) Peel the pineapple and cut into pieces, peel and cut the watermelon, wash the strawberries, and then mix the resultant, add corn stalks, diatomaceous earth, oyster calcium carbonate, squeeze the juice, and then add the obtained Add compound enzyme to the mixture, enzymolyze at 36°C and 250rpm for 5h, then add kaolin, continue stirring at 65°C and 150rpm for 40min, filter to obtain pineapple mixed juice;

[0033] (2) Add brewer's yeast powder to the fruit juice obtained in step (1), then add shiitake mushrooms, enoki mushrooms, and Chinese medicine liquid, stir evenly, place ...

Embodiment 3

[0040] An antibacterial pineapple beer is made from the following raw materials in parts by weight:

[0041] Pineapple 80, watermelon 30, strawberry 30, corn stalk 8, diatomite 6, oyster calcium carbonate 9, compound enzyme 4, kaolin 5, Chinese medicine liquid 10, beer yeast powder 6, shiitake mushroom 3, enoki mushroom 4.

[0042] Further, its preparation method comprises the following steps:

[0043] (1) Peel the pineapple and cut into pieces, peel and cut the watermelon, wash the strawberries, and then mix the resultant, add corn stalks, diatomaceous earth, oyster calcium carbonate, squeeze the juice, and then add the obtained Add compound enzyme to the mixture, enzymolyze at 38°C and 300rpm for 5h, then add kaolin, continue to stir at 70°C and 200rpm for 50min, filter to obtain pineapple mixed juice;

[0044] (2) Add beer yeast powder to the fruit juice obtained in step (1), then add shiitake mushrooms, enoki mushrooms, and traditional Chinese medicine liquid, stir evenly...

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Abstract

The invention discloses antibacterial pineapple beer. The prepared pineapple beer not only has high antibacterial effect, but also has remarkable antioxidant effect. In the process of juicing pineapple, watermelon and strawberry, corn straw, diatomite and oyster calcium carbonate are added. On one hand, the juicing efficiency is improved, oxidase in the juice is initially absorbed, and the antioxidant effect is enhanced; on the other hand, oyster calcium carbonate can produce soluble calcium under the dual effects of fruit acid and juicing, the occurrence of adverse reactions of gastrointestinal tracts is reduced, and meanwhile, calcium supplementation is achieved; shiitake mushroom and flammulina velutipes are added in the fermentation process, so the antioxidant performance of the obtained pineapple beer is improved, and the output of the pineapple beer is increased; a traditional Chinese medicine liquid is prepared from common andrographis herb, green tea, cassia seed, orchid vanilla and herba chelidonii, is added to the pineapple beer to produce antibacterial effect, and also has excellent oxidation resistance.

Description

technical field [0001] The invention belongs to the technical field of pineapple beer, in particular to an antibacterial pineapple beer. Background technique [0002] Pineapple, also known as pineapple, belongs to tropical and subtropical fruits. Pineapple is also one of the bulk fruits with the largest cultivation area and large output in southern my country. Taiwan, Hainan, Guangdong, and Guangxi are the main production areas of pineapple in my country. Although the annual output of pineapples is large, most of them are only used to be processed into canned pineapples, which has a low processing and transformation capacity, resulting in a great waste of resources and great economic losses for fruit farmers. And pineapple juice beer is the beer beverage that utilizes pineapple to prepare, is a kind of flavor beer, has been subjected to increasing consumer welcome. In the patent CN101348756B, a kind of pineapple juice beer is prepared, but its antibacterial and antioxidati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
CPCC12C5/00C12C5/004C12C12/00C12C2200/01
Inventor 郑腾飞张雪影
Owner 安徽盛雪食品有限公司
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