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Preparation method of pumpkin beer

A pumpkin and beer technology, applied in the field of beverages, can solve the problems of high sugar content in beer, achieve the effects of reducing sugar content, improving technology, and reducing usage

Pending Publication Date: 2020-01-10
樊世春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of pumpkin beer, which solves the problem of high sugar content in beer in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] A preparation method of pumpkin beer, specifically according to the following steps:

[0017] Step 1: Weighing malt and pumpkin, putting them into a pulverizer and pulverizing them respectively, mixing the obtained powders, adding water to the mixed powders, then adding lactic acid and calcium chloride in sequence, stirring evenly, and saccharifying to obtain wort.

[0018] Step 2, filtering the wort, removing the filter residue, boiling the filtered wort, adding hops during the boiling process, and cooling the wort after the boiling is completed;

[0019] Step 3, adding yeast to the cooled wort, putting it into a fermenter, and fermenting to obtain raw wine;

[0020] In step 4, the original wine is filtered and sterilized to obtain pumpkin beer.

[0021] In step 1, the mass ratio of pumpkin to malt is 1:3-5, the mass ratio of mixed powder to water is 1:2-4, the mass ratio of mixed powder to lactic acid is 1:0.2-0.3, the mixed powder and chlorinated The mass ratio of ...

Embodiment 1

[0028] A preparation method of pumpkin beer, specifically according to the following steps:

[0029] Step 1. Weigh malt and pumpkin. The mass ratio of pumpkin and malt is 1:5. Put them into a pulverizer and grind them respectively. Mix the obtained powders, add water to the mixed powder, then add lactic acid and calcium chloride in turn, and mix The mass ratio of powder to water is 1:2, the mass ratio of mixed powder to lactic acid is 1:0.3, and the mass ratio of mixed powder to calcium chloride is 1:0.05. After stirring for 30 minutes, saccharification is carried out, and the saccharification temperature is 50°C. The saccharification time is 2 hours. After the saccharification is completed, the temperature is raised to 70° C. and kept for 10 minutes to obtain wort.

[0030] Step 2, filter the wort, remove the filter residue, boil the filtered wort for 1 hour, wherein, after boiling for 15 minutes, add hops to the wort, continue to boil, and add hops to the wort 5 minutes befo...

Embodiment 2

[0034] A preparation method of pumpkin beer, specifically according to the following steps:

[0035] Step 1. Weigh malt and pumpkin. The mass ratio of pumpkin and malt is 1:3. Put them into a pulverizer and grind them respectively. Mix the obtained powders, add water to the mixed powder, then add lactic acid and calcium chloride in turn, and mix The mass ratio of powder to water is 1:4, the mass ratio of mixed powder to lactic acid is 1:0.2, and the mass ratio of mixed powder to calcium chloride is 1:0.1. After stirring for 20 minutes, saccharification is carried out. The saccharification temperature is 60°C. The saccharification time is 1 hour. After the saccharification is completed, the temperature is raised to 75° C. and kept for 5 minutes to obtain wort.

[0036] Step 2, filter the wort, remove the filter residue, boil the filtered wort for 2 hours, wherein, after boiling for 5 minutes, add hops to the wort, continue to boil, and add hops to the wort again 15 minutes befo...

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PUM

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Abstract

The invention discloses a preparation method of pumpkin beer. The preparation method of the pumpkin beer specifically comprises the following steps: step 1, weighing malt and pumpkins, separately grinding the weighed malt and pumpkins by using a grinder, mixing the obtained powders so as to obtain mixed powder, adding water into the mixed powder, and sequentially adding lactic acid and calcium chloride so as to carry out saccharification, thereby obtaining wort; step 2, filtering the wort, and boiling the filtrated wort with hops added during the boiling process; step 3, cooling the boiled wort, and adding yeast into the cooled wort so as to carry out fermentation to obtain original beer; and step 4, filtering the original beer, and carrying out sterilization so as to obtain the pumpkin beer. According to the preparation method of the pumpkin beer, the pumpkins are added into the beer with existing equipment adopted so as to reduce use of malt to have sugar content of the pumpkin beerdecreased; and moreover, the process is continuously improved so as to have filtration property and stability of the pumpkin beer improved. The prepared pumpkin beer is appropriate and long-lasting inbitter and sweet taste, and is not turbid in texture; and moreover, the yeast is improved so as to have preservation life and foam stability of the pumpkin beer prolonged.

Description

technical field [0001] The invention belongs to the technical field of beverages and relates to a preparation method of pumpkin beer. Background technique [0002] Beer is currently one of the most consumed beverages in the world, ranking third after water and tea. China's annual consumption of beer is currently ranked first in the world, with an annual consumption of more than 40 million tons. Beer is not the cause of the "beer belly" and "diabetes" in everyone's mouth. In fact, beer is very rich in nutritional value. Drink beer in moderation Not only will it not harm the body, but it will be beneficial to the health of the body. Chestnut beer is currently produced, but the existing beer brewing is completely saccharified, and the nutrition cannot be fully and effectively utilized. Moreover, the product will be slightly turbid, not clear enough, and the product is bitter. The sweetness cannot be well balanced, and the tip of the tongue will feel a strong bitterness mixed w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C7/053C12C7/20
CPCC12C12/00C12C5/00C12C7/053C12C7/205C12C2200/01
Inventor 樊世春
Owner 樊世春
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