Roxburgh rose fruit beer

A technology of fruit and beer, applied in the field of beer, which can solve the problems of single ingredients and high alcohol content, and achieve the effect of strong health care function and easy acceptance

Inactive Publication Date: 2011-04-06
李洪华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional beer is brewed from malt, broken rice, and hops. It has a single component, high alcohol content, and has a certain amount of calories. Excessive drinking will not only lead to obesity, fatty liver, high blood pressure, arteriosclerosis, diabetes and other diseases, but also It will have a great impact on fertility and other aspects, and even cause cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 680 parts of barley malt, 6 parts of hops, 7700 parts of water, 250 parts of prickly pear juice, 80 parts of wolfberry juice, 32 parts of ginkgo juice, and 1.7 parts of yeast. The barley is immersed in water, germinated, dried, crushed, saccharified, added with hops, boiled, clarified, cooled, fermented with yeast, filtered and frozen, barreled, sterilized, and bottled according to the traditional process, which is characterized in that:

[0024] Prepare prickly pear juice, wolfberry juice and ginkgo juice according to conventional methods, and concentrate them respectively;

[0025] In the fermentation process, the boiled wort is sent to the precipitation place, and when it is cooled to 60°C, it settles for 1.5 hours. When the clarified wort is cooled to 12°C, put the cold wort into the yeast adding tank, and add yeast according to the ratio , prickly pear juice, wolfberry juice, and then transfer the mixture into a fermenter, first pass through sterile air for 10...

Embodiment 2

[0027] 500 parts of barley malt, 7.5 parts of hops, 7000 parts of water, 300 parts of prickly pear juice, 50 parts of wolfberry juice, 45 parts of ginkgo juice, 1 part of yeast. The barley is immersed in water, germinated, dried, crushed, saccharified, added with hops, boiled, clarified, cooled, fermented with yeast, filtered and frozen, barreled, sterilized, and bottled according to the traditional process, which is characterized in that:

[0028] Prepare prickly pear juice, wolfberry juice and ginkgo juice according to conventional methods, and concentrate them respectively;

[0029] In the fermentation process, the boiled wort is sent to the precipitation place. When it is cooled to 50°C, it settles for 1 hour. When the clarified wort is cooled to 10°C, put the cold wort into the yeast adding tank and add yeast according to the ratio. , prickly pear juice, wolfberry juice, and then transfer the mixture into a fermenter, first pass through sterile air for 10 minutes to make ...

Embodiment 3

[0031] 850 parts of barley malt, 3 parts of hops, 8500 parts of water, 200 parts of prickly pear juice, 120 parts of wolfberry juice, 20 parts of ginkgo juice, 2.5 parts of yeast. The barley is immersed in water, germinated, dried, crushed, saccharified, added with hops, boiled, clarified, cooled, fermented with yeast, filtered and frozen, barreled, sterilized, and bottled according to the traditional process, which is characterized in that:

[0032] Prepare prickly pear juice, wolfberry juice and ginkgo juice according to conventional methods, and concentrate them respectively;

[0033] In the fermentation process, the boiled wort is sent to the precipitation place. When it is cooled to 55°C, it settles for 1.2 hours. When the clarified wort is cooled to 11°C, put the cold wort into the yeast adding tank and add yeast according to the ratio. , prickly pear juice, wolfberry juice, and then transfer the mixture into a fermenter, first pass through sterile air for 10 minutes to ...

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PUM

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Abstract

The invention discloses roxburgh rose fruit beer which is prepared from the following raw materials in parts by weight: 500-850 parts of barley malt, 3-7.5 parts of hop, 7,000-8,500 parts of water, 200-300 parts of roxburgh rose fruit juice, 50-120 parts of medlar juice, 20-45 parts of gingko juice and 1-2.5 parts of yeast. The roxburgh rose fruit beer is prepared by adding auxiliary materials twice on the basis of the traditional fermentation technology for brewing the beer. By the invention,the effect of nourishing and health care is achieved while people enjoy the delicious taste of the roxburgh rose fruit beer.

Description

technical field [0001] The present invention relates to a kind of beer, specifically a kind of prickly pear fruit beer. Background technique [0002] As we all know, the nutritional value of beer is relatively high, and the ingredients contained include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances, and it is called "liquid bread". Regular drinking has the functions of relieving summer heat, relieving heat, helping digestion, appetizing and invigorating the spleen, and increasing appetite. Beer contains a lot of silicon, and regular drinking helps to maintain strong bones. Can reduce the chance of getting osteoporosis in old age. Some people use it as a daily soft drink, and some men must drink beer with every meal, replacing beverages and soup with beer. Traditional beer is brewed from malt, broken rice, and hops. It has a single component, high alcohol content, and has a certain amount of calories. Excessive drinking wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/645
Inventor 李洪华
Owner 李洪华
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