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Calophyllum inophyllum fruit beer and brewing method thereof

A technology of crabapple fruit and beer, which is applied in the field of beer brewing, can solve the problems of no crabapple fruit, beer body stability and flavor coordination, and achieve the effects of retaining flavor substances, increasing health care effects, and avoiding waste

Pending Publication Date: 2020-08-14
烟台果都生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there are seldom reports that crabapple fruit and malt are used for beer brewing together, and there is no technical enlightenment on the influence of crabapple fruit on the flavor of beer in the way and timing of adding crabapple fruit in beer brewing, while crabapple fruit and malt are used in beer brewing The proportion of malt added, as well as the method and timing of adding crab apples will have a significant impact on the stability of beer body and flavor coordination

Method used

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  • Calophyllum inophyllum fruit beer and brewing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0040] The crabapple beer comprises the following raw materials in weight percentage: 44% of pilsner malt, 1% of caramel malt, 45% of wheat malt and 10% of crabapple fruit juice.

[0041] The brewing method of above-mentioned crabapple beer comprises steps as follows:

[0042] (1) Select the crabapple fruit of medium maturity to peel and remove the core, squeeze the juice according to the mass ratio of material to water at 1:1, the water used for squeezing the juice is water that is cooled to room temperature from boiling water, and add pectinase in the squeezed juice, wherein , pectinase is obtained by dissolving pectinase solid powder in distilled water according to the mass ratio of 1:20, and the addition amount of pectinase is 0.01mL / L squeezed juice; Inactivate the enzyme in a water bath at 85°C for 15 minutes, then cool to room temperature, seal the crabapple fruit juice during the cooling period, and finally use a suction filter to obtain clarified crabapple fruit juice...

Embodiment 2

[0047] The crabapple beer comprises the following raw materials in weight percentage: 48% of pilsner malt, 2% of caramel malt, 30% of wheat malt and 20% of crabapple fruit juice.

[0048] The brewing method of above-mentioned crabapple beer comprises steps as follows:

[0049] (1) Select the crabapple fruit of medium maturity to peel and remove the core, squeeze the juice according to the mass ratio of material and water at 1:3, the water used for squeezing the juice is water that is cooled to room temperature in boiling water, and add pectinase in the squeezed juice, wherein , pectinase is obtained by dissolving pectinase solid powder in distilled water according to the mass ratio of 1:20. The amount of pectinase added is 0.01mL / L squeezed juice; Inactivate the enzyme in a water bath at 95°C for 15 minutes, then cool to room temperature, seal the crabapple fruit juice during the cooling period, and finally use a suction filter to obtain clarified crabapple fruit juice;

[00...

Embodiment 3

[0054] The crabapple beer comprises the following raw materials in weight percentage: 43% of pilsner malt, 2% of caramel malt, 25% of wheat malt and 30% of crabapple fruit juice.

[0055] The brewing method of above-mentioned crabapple beer comprises steps as follows:

[0056] (1) Select the crabapple fruit of medium maturity to peel and remove the core, squeeze the juice according to the mass ratio of material to water at 1:2, the water used for squeezing the juice is water from boiling water to room temperature, add pectinase in the squeezed juice, wherein , pectinase is obtained by dissolving pectinase solid powder in distilled water according to the mass ratio of 1:20, and the addition amount of pectinase is 0.01mL / L squeezed juice; Inactivate the enzyme in a water bath at 90°C for 15 minutes, then cool to room temperature, seal the crabapple fruit juice during the cooling period, and finally use a suction filter to obtain clarified crabapple fruit juice;

[0057] (2) Tak...

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Abstract

The invention relates to calophyllum inophyllum fruit beer and a brewing method thereof. The calophyllum inophyllum fruit beer comprises the following raw materials in percentage by weight: 33 to 59 percent of Pilsner malt, 1 to 2 percent of burnt malt, 30 to 45 percent of wheat malt and 10 to 20 percent of calophyllum inophyllum fruit juice. The adding time of the calophyllum inophyllum fruit juice in the beer brewing process of the invention is during boiling, before main fermentation and before can sealing. The calophyllum inophyllum fruit juice is added during the boiling, and the high temperature is favorable for leaching of micromolecular nutrient substances. Through combination with the calophyllum inophyllum fruit juice added before the main fermentation, sufficient nutrient substances are provided for production of special flavor substances of the calophyllum inophyllum fruit through yeast metabolism in the subsequent process; and in addition, through the addition of the calophyllum inophyllum fruit juice before the can sealing, the original flavor of the calophyllum inophyllum fruit can be effectively maintained. Therefore, through the addition of the calophyllum inophyllum fruit juice in three times, the flavor substances and the nutrient substances of the calophyllum inophyllum fruits are effectively maintained.

Description

technical field [0001] The invention relates to crabapple beer and a brewing method thereof, belonging to the technical field of beer brewing. Background technique [0002] The color of the crabapple is bright red, the flesh is yellow and white, the fruit is fragrant, and it is sweet and sour when eaten fresh. It is native to my country and is now mainly distributed in North China. It is also planted in Dali, Lijiang and other areas in northwest Yunnan, and it is also planted in Northeast China, Hainan, and Taiwan. Crabapple fruit oil can be used for industrial purposes, edible after processing, detoxification and refining, and can also be used for medicine. [0003] Begonia fruit is rich in nutrients and has a variety of vitamins, minerals, organic acids, proteins and antioxidant components. Some inorganic salts, vitamins and various organic components contained in crabapple fruit are necessary for the human body. [0004] Begonia fruit is a delicious and nutritious fruit ...

Claims

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Application Information

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IPC IPC(8): C12C5/02C12C11/02C12R1/865
CPCC12C5/023C12C11/02
Inventor 郑有志董小雷姜鑫李岩
Owner 烟台果都生物科技有限公司
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