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Whole strawberry juice pure draft beer

A strawberry, pure raw technology, applied in the field of bioengineering brewing science, can solve the problems of food consumption and difficult process

Inactive Publication Date: 2008-11-12
徐乐三
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disadvantages are food consumption and complicated crafts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] 4.1 Production process of pure strawberry juice draft beer

[0013] 4.1.1 Raw material: The strawberry fruit is intact, the fruit surface is red, orange red or light red, the fruit core is full or slightly empty, the smell is pure and fragrant, soft, juicy and delicious, the maturity is about 80%, and there is no rotten fruit. The main ingredients are 80-90% of water, 6-12% of sugar and 1-1.5% of organic acid.

[0014] 4.1.2 Pretreatment: first select the fruit, detect the rotten fruit and sundries, then pour it into the sink, soak it in running water for 3-5 minutes, remove it, drain it, and weigh it.

[0015] 4.1.3 Juice making: Pour the weighed fruit into a stainless steel crusher for crushing, then add 0.2-0.4% pectinase and 0.1% cellulase, stir well and act at 20-30°C for 2 -4 hours, and then squeeze and filter with a wooden or stainless steel filter press to extract the juice.

[0016] 4.1.4 Adjusting ingredients: measure the sugar content of the juice with a su...

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Abstract

The invention relates to whole strawberry juice pure draft beer and nonalcoholic or low-alcohol beer, which are novel beer produced by taking strawberries as raw materials, adding hops after preparation of fruit juice, adopting the purified brewing procedure, without malt manufacturing procedure and the wort manufacturing procedure, and filtering and sterilizing wine liquid, together with the typical wort pure draft beer technique without undergoing thermal sterilization, or are whole strawberry juice pure draft beer and nonalcoholic or low-alcohol beer produced by using the fermentation-limited method and the alcohol removal method to control or remove alcohols, together with the hole strawberry juice pure draft beer technique. The whole strawberry juice pure draft beer and the nonalcoholic or low-alcohol beer not only have the style of typical wort pure draft beer but also have unique strawberry flavor, have rich and balanced nutritional ingredients and good medical care value, save foodstuffs, lands, coal, electricity and water, improve the labor productivity, and have the social benefit and the economic benefit by reducing emission of 'the three wastes'. The beer can be produced in general breweries only by addition of a little factory building equipment.

Description

1. Technical field [0001] The invention belongs to the field of bioengineering brewing science and technology 2. Background technology [0002] 2.1 The present invention relates to the raw materials and technology of classic wort cooked beer [0003] The existing classic wort cooked beer is a kind of barley and some rice, corn or wheat, sugar as raw materials, adding hops, malt, wort production, fermentation and post-ripening, the liquor needs to be sterilized by heating, and then packaged, etc. Beverages made during the manufacturing process, containing carbon dioxide and a small amount of alcohol. It has functions such as nutrition and health care. But there are also problems of high grain consumption (0.2 tons / ton of wine), high-quality malting wheat needs to be imported; serious pollution (such as the produced bad liquid and sewage up to 25 tons / ton of wine); high energy consumption, high water consumption, and low energy balance value , Large investment in plant equi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00
Inventor 徐乐三
Owner 徐乐三
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