Litchi beer and brewing method thereof

Abstract

The invention provides litchi beer and a brewing method thereof, and relates to the technical field of fruit beer brewing processes. The lychee beer is prepared by the following brewing method: inoculating activated low-alcohol yeast into sterilized lychee juice, fermenting until the fermentation degree is 20-30%, and sterilizing to obtain pre-fermented lychee juice; barley wort is taken, Lagger beer yeast is inoculated, fermentation is conducted till the fermentation degree is 30%-40%, tender beer is obtained, pre-fermented litchi juice is added, the adding amount of the pre-fermented litchi juice is 40%-60% of the weight of the barley wort, uniform mixing is conducted, fermentation continues till the fermentation degree is 60%-65%, cooling is conducted, and wine liquid is obtained; and adding sterilized litchi juice into the wine liquid, the addition amount of the litchi juice being 45-55% of the addition amount of the pre-fermented litchi juice, cooling, and storing for several days to obtain the litchi beer. The lychee beer is low in acetaldehyde and higher alcohol content, moderate in sugar-acid ratio, rich in lychee aroma and good in flavor and taste.

Description

technical field [0001] The invention relates to the technical field of fruit beer brewing technology, in particular to a lychee beer and a brewing method thereof. Background technique [0002] The brewing method of ordinary beer mainly includes barley malt crushing, saccharification, boiling, cooling and fermentation and other technological processes. The original wort concentration of ordinary beer is about 10-13°P, the alcohol content is about 3%-6%, and the total acid is about 2- 3%, which is a low-alcohol beverage with a lighter taste. The existing fruit beer usually adds fruit juice or fruit flavor to ordinary beer, so that the beer exhibits the aroma, taste and color of fruit. Fruit beer enriches the taste of beer and broadens the audience of beer. [0003] Lychee is a typical Lingnan fruit, and its flavor and taste are loved by consumers. Litchi has a strong seasonal attribute, and the fruit is extremely difficult to store. The development of lychee beer can effect...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, lychee beer is usually made by adding lychee juice to beer or mixing it with wort and then fermenting it. However, the high sugar content of lychee results in extremely high content of monosaccharides such as glucose and fructose in lychee juice. Some production methods are likely to cause a high proportion of monosaccharides, causing excessive yeast fermentation, which in turn leads to abnormal content of flavor substances such as acetaldehyde and higher alcohols, affecting the taste and flavor of the product

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