Waxberry beer and brewing process thereof

A technology of beer and craftsmanship, applied in the field of bayberry beer and its brewing technology, can solve the problems of single aroma of beer, light fruit flavor of fruit beer, unfavorable yeast growth, etc., and achieve the effect of white and delicate foam, sweet and sour taste, and unique taste

Pending Publication Date: 2020-04-03
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fruit beer is mostly brewed with barley malt and caramel malt as raw materials, which makes the beer have a single aroma and poor foam retention; in addition, adding fruit juice at one time puts the yeast in an environment with high osmotic pressure, which is not conducive to the growth of yeast And the brewed fruit beer has a slightly lighter aroma

Method used

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  • Waxberry beer and brewing process thereof
  • Waxberry beer and brewing process thereof
  • Waxberry beer and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of bayberry beer, its raw material percentage by weight is as follows: bayberry 64.2%, barley malt 20%, wheat malt 14%, caramel malt 0.7%, yeast 0.7%, hop 0.4%.

[0047] The brewing method of above-mentioned red bayberry beer comprises steps as follows:

[0048] S1. Preparation of red bayberry juice: remove the stems of fresh and ripe red bayberry, soak and wash with salt water, crush the pulp, squeeze the juice and filter, the specific steps are:

[0049] (1) Selection and cleaning: select mature and complete fresh red bayberry, remove the stem, soak in salt water for 30 minutes, the concentration of salt water is 35g / L, and then rinse with clear water;

[0050] (2) Crushing: use mechanical method to crush red bayberry to separate the pulp from the core, and the pulp is broken to 2-3mm, which is easy to extract juice;

[0051] (3) Pre-cooking: the crushed red bayberry is pre-boiled for 10 minutes, so as to make it soft and not rotten, so as to passivate the act...

Embodiment 2

[0066] A kind of bayberry beer, its raw material percentage by weight is as follows: bayberry 66.5%, barley malt 19%, wheat malt 13%, caramel malt 0.6%, yeast 0.6%, hop 0.3%.

[0067] The brewing method of above-mentioned red bayberry beer, step is as follows:

[0068] S1. Preparation of red bayberry juice: remove the stems of fresh and ripe red bayberry, soak and wash with salt water, crush the pulp, squeeze the juice and filter, the specific steps are:

[0069] (1) Selection and cleaning: select mature and complete fresh red bayberry, remove the stem, soak in salt water for 35 minutes, the concentration of salt water is 34g / L, and then rinse with clear water;

[0070] (2) Crushing: use mechanical method to crush red bayberry to separate the pulp from the core, and the pulp is broken to 2-3mm, which is easy to extract juice;

[0071] (3) Pre-cooking: the crushed red bayberry is pre-boiled for 10 minutes, so as to make it soft and not rotten, so as to passivate the activity o...

Embodiment 3

[0086] A kind of bayberry beer, its raw material percentage by weight is as follows: bayberry 68.8%, barley malt 18%, wheat malt 12%, caramel malt 0.5%, yeast 0.5%, hop 0.2%.

[0087] The brewing method of above-mentioned red bayberry beer comprises steps as follows:

[0088] S1. Preparation of red bayberry juice: remove the stems of fresh and ripe red bayberry, soak and wash with salt water, crush the pulp, squeeze the juice and filter, the specific steps are:

[0089](1) Selection and cleaning: select mature and complete fresh red bayberries, remove the stems, soak in salt water for 40 minutes, the concentration of salt water is 33g / L, and then rinse with water;

[0090] (2) Crushing: use mechanical method to crush red bayberry to separate the pulp from the core, and the pulp is broken to 2-3mm, which is easy to extract juice;

[0091] (3) Pre-cooking: the crushed red bayberry is pre-cooked for 10 minutes to make it soft and not rotten, so as to passivate the activity of en...

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Abstract

The invention relates to waxberry beer and a brewing process thereof. The waxberry beer comprises raw materials in percentage by weight as follows: 62%-69% of waxberries, 18%-22% of barley malt, 12%-15% of wheat malt, 0.4%-0.7% of scorch-aroma malt, 0.5%-0.8% of beer yeast and 0.1%-0.4% of hops. The waxberry beer is obtained by preparation of waxberry juice, saccharification, filtration, boiling,cooling, primary fermentation and after fermentation, and the waxberry juice is added during boiling and before after fermentation respectively. The waxberry juice is added in twice, so that the waxberry flavor can be fused with beer, saccharides in the waxberry can be fully utilized by the beer yeast during fermentation, the loss of nutrient components in the waxberries is effectively avoided ina production process, the flavor of the waxberries is reserved to the greatest extent, and the brewed waxberry beer has a weak fruit aroma of waxberries as well as a unique ester aroma and mellownessof wheat beer.

Description

technical field [0001] The invention relates to bayberry beer and a brewing process thereof, belonging to the technical field of beer brewing. Background technique [0002] Beer is an ancient alcoholic beverage for humans with a long history. It is made from water, malt and hops as the main raw materials and fermented by brewer's yeast. Beer contains a variety of amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes, and these nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat energy in the body, so people call beer "liquid bread". In addition, the unique aroma of hops and the fragrance of malt give beer a very unique flavor. [0003] Red bayberry belongs to the arbor plant of Myricaceae. It is named bayberry because of its shape and taste like plum. Red bayberry is one of the specialty fruits in my country. It has the reputat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12R1/865
CPCC12C5/00C12C11/02
Inventor 崔云前吴梓萌
Owner QILU UNIV OF TECH
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