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Tomato beer and preparation method thereof

A technology of tomato and beer, applied in the field of tomato beer and its preparation, can solve the problem of not being able to fuse tomato and beer together, etc.

Pending Publication Date: 2020-10-30
XINJIANG GUANNONG FRUIT & ANTLER GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing tomato beer is made by mixing tomato pulp with beer and then filling it. For example, in patent CN104673563, tomato does not participate in fermentation, and tomato and beer cannot be well blended together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment provides a tomato beer. The tomato beer is made of tomato juice. The tomato juice is mixed with crushed malt, gelatinized, saccharified, filtered, boiled and fermented, and then canned into tomato beer .

Embodiment 2

[0031] The present embodiment provides a kind of tomato beer, and described tomato beer is prepared by following method, and described method comprises the following steps:

[0032] (1) Fresh tomatoes are sequentially washed, crushed, enzyme-inactivated, and beaten to form tomato juice;

[0033] (2) using the tomato juice obtained in step (1) to temper the malt, and then crushing the tempered malt until the wheat grains are broken and the wheat skin is not broken, forming prefabricated malt;

[0034] (3) gelatinizing the prefabricated malt obtained in step (2), saccharifying the gelatinized malt, and then filtering the supernatant to form wort;

[0035] (4) Boil the wort obtained in step (3), add hops to continue cooking, and cool to room temperature after cooking; add yeast and seal fermentation to obtain tomato beer.

Embodiment 3

[0037] The present embodiment provides a kind of tomato beer, and described tomato beer is prepared by following method, and described method comprises the following steps:

[0038] (1) Fresh tomatoes are washed and broken into tomato fragments with a particle size of 6mm in turn, and high-temperature gas is used to inactivate the enzyme. The temperature for inactivating the enzyme is 78°C, and the time for inactivating the enzyme is 85s; Add water to the final tomato fragments, the volume of the added water is 10 times that of the tomato fragments, beating, then passing through a sieve with an aperture of 1.5 mm, and taking the sieve to form tomato juice;

[0039] (2) Use the tomato juice obtained in step (1) to moisten the malt, add 5-10mL of tomato juice to each gram of malt, and then crush the malted malt until the grains are broken and the bark is not broken, forming pre-malt;

[0040] (3) Carry out gelatinization to the prefabricated malt obtained in step (2), the speci...

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PUM

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Abstract

The invention belongs to the technical field of beer brewing, and particularly provides tomato beer and a preparation method thereof. The preparation method mainly comprises the steps that tomatoes serve as raw materials, the tomatoes are crushed into tomato juice, the tomato juice and crushed malt are mixed and then subjected to gelatinization, saccharification, filtration, boiling and fermentation, and then a mixture is canned into the tomato beer. The tomato beer provided by the invention is fresh and cool in taste and fine in foam, has the unique flavor of tomatoes, and also has the effects of maintaining beauty, keeping young and resisting cardiovascular diseases; tomato resources and beer fermentation equipment in China can be fully utilized, market varieties of tomato related products are enriched, deep processing ways of tomatoes are expanded, and comprehensive utilization value of tomatoes is improved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a tomato beer and a preparation method thereof. Background technique [0002] Beer is made from wheat malt and barley malt as the main raw materials, with hops added, liquid gelatinization and saccharification, and then liquid fermentation. It has a low alcohol content, contains carbon dioxide, and is rich in nutrients. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. [0003] Existing tomato beer mostly is that tomato pulp and beer are mixed and heated and filled, such as patent CN104673563, tomato does not participate in fermentation, and tomato and beer can not be well fused together. [0004] In view of this, apply for this patent. Contents of the invention [0005] In order to solve the above-mentioned problems in the prio...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C1/02C12C7/04C12C7/20C12C11/02
CPCC12C5/00C12C1/02C12C7/04C12C7/20C12C11/02
Inventor 刘中海肖莉张国玉王陈强马自强沈广军施晓艳艾百拉·热合曼李静
Owner XINJIANG GUANNONG FRUIT & ANTLER GROUP
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