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Preparation method of aronia melanocarpa beer

A production method, the technology of berry beer, which is applied in the direction of beer fermentation method, beer brewing, method based on microorganisms, etc., can solve the problems of high alcohol content and residual sugar content, and achieve the effect of easy absorption and avoiding waste

Active Publication Date: 2012-08-29
YANGZHOUSR BOILER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The alcohol content and residual sugar content of this old berry wine are high, and the carbon dioxide produced in the alcoholic fermentation is all evaporated. The fruit wine produced has a certain alcohol content and is not drinkable by the public

Method used

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  • Preparation method of aronia melanocarpa beer
  • Preparation method of aronia melanocarpa beer
  • Preparation method of aronia melanocarpa beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Manufacture of berry juice and berry powder.

[0025] Put 1000g of frozen berry fruit at 10 degrees for 24 hours, thaw and ripen, then use an extruder to extract berry juice with a sugar content of 12brix; after squeezing the berry fruit, dry the remaining peel and seeds , can be sun-dried, air-dried or hot-air-dried, and the dried berry peel and seeds are crushed into berry powder in a grinder.

Embodiment 2

[0027] The manufacture of oldberry beer with different mixing ratios of beer juice and oldberry juice.

[0028] Saccharify the malt with glucoamylase for 2 hours to obtain a saccharification solution; add the above-mentioned berry powder to the saccharification solution, and the weight of the berry powder accounts for 1% of the weight of the saccharification solution; after mixing evenly, boil for 3 hours to obtain beer juice;

[0029] In order to obtain the proper mixing ratio of old berry juice and beer juice. The beer juice and berry juice made above are mixed in proportions of 100:0; 97:3; 95:5; 90:10; 85:15; The sensory inspection method was confirmed, and the results are shown in Table 1.

[0030] Table 1

[0031]

[0032] As can be seen from Table 1, the appropriate added volume ratio of berry juice is 3-15%, preferably 5-10%.

[0033] Adding berry juice during the fermentation process of beer juice may change the composition and composition characteristics of bee...

example 31

[0041] Example 3.1, Manufacture of Oldberry Beer.

[0042]Add 4,532g of malt to 19,000ml of water, saccharify for 3 hours, and then filter. The filtrate is heated to 100°C. During this process, 33g of the berry powder in Example 1 is added, and boiled for 2 hours to make beer juice. During the cooking process, the unique color and ingredients of the old berry are soaked out of the old berry powder.

[0043] After the beer juice is precipitated, the sediment is removed. During the precipitation process, 1080ml of the old berry juice prepared in the above example 1 is added. The beer juice after the sediment is removed is cooled to 14°C by a cooler, and 15kg of yeast is added. Thereafter, after 6 days of fermentation in the fermentation tank, it is moved to the maturation tank, and after 15 days of maturation, the old berry beer is made.

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Abstract

The invention discloses a preparation method of aronia melanocarpa beer. The method comprises the following steps of: extracting juice from aronia melanocarpa fruits; drying and crushing the rest peel and seeds of the aronia melanocarpa into aronia melanocarpa powder; saccharifying malt with pankreatin for 0.5-3h to obtain saccharified liquid; adding the aronia melanocarpa powder to the saccharified liquid to prepare beer juice; then, precipitating the beer juice; fermenting with yeast to obtain fermentation liquid; and finally, maturing the fermentation liquid to obtain beer fermentation liquid and adding the aronia melanocarpa juice in the process of processing the beer juice into the beer fermentation liquid. The beer made by using the method is rich in the nutrient contents of the aronia melanocarpa on the basis of keeping the original freshness and alcohol concentration of the beer so that the beer has the health effect of the aronia melanocarpa and the special aroma of the aronia melanocarpa, all the contents of the aronia melanocarpa fruits can be fully utilized, materials are saved, and no waste is generated.

Description

technical field [0001] The invention relates to a method for making beer, in particular to a method for making berry beer. Background technique [0002] Beer is a carbon dioxide-containing, sparkling low-alcohol fermented wine made from malt as the main raw material through fermentation. Beer is not only rich in nutrients, but also has a good taste, so it is very popular with consumers. [0003] The old berry is a brown tree of the rose family that grows on the cliff, and has many characteristics of regulating body functions. The medicinal properties of berry are mild, sweet, sour, and non-toxic. The content of anthocyanin and catechin in its fruit is the highest among the existing berries on the earth, and it has the strongest antioxidant effect among berries. It has a significant effect on the treatment of arteriosclerosis, anti-cancer, and diabetes. In addition, it has good effects on cleaning blood vessels, relieving fatigue, and improving eyesight. Recently, after th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12C11/02C12R1/645
Inventor 裴光泰
Owner YANGZHOUSR BOILER
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