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Brewing technology of blueberry fruit beer

A blueberry and fruit beer technology, applied in the field of beer brewing, can solve the problems of poor stability, repeated operations, and difficult promotion, etc., and achieve the effects of enhanced stability, rich fruity aroma, and bright color

Inactive Publication Date: 2012-12-19
韦卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit juice beer is to add concentrated fruit juice or fresh fruit juice to beer to increase the content of vitamins and minerals in beer. Its nutrition is more prominent and the taste is softer, but its stability is poor, the operation is repeated, and the cost is high and it is not easy to promote.

Method used

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  • Brewing technology of blueberry fruit beer
  • Brewing technology of blueberry fruit beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of blueberry juice:

[0027] 1) Add water to the blueberries and ultrasonically crush them at a constant temperature for 1 hour to obtain blueberry pulp. The weight ratio of blueberries to water is 1:1;

[0028] 2) Centrifuge the blueberry pulp at 4000 rpm for 10 minutes, filter, and take the supernatant;

[0029] 3) Add trehalose to the supernatant at a ratio of 0.5g / L supernatant to obtain blueberry juice.

[0030] Preparation of blueberry beer:

[0031] 1) Malt pretreatment: take malt and add water to saccharify into mash, filter the mash, and the filtrate is wort; boil the wort, add hops in the boiling state, let stand to remove impurities, and cool to 7°C;

[0032] 2) Wort fermentation: take the cooled wort, add yeast, and ferment at 8°C for 3 days to obtain tender beer;

[0033] 3) Post-fermentation: when the residual sugar in young beer drops to 3.6°Bx, add 8% blueberry juice of the total volume of blueberry fruit beer, and keep it at 0.12MPa and 1...

Embodiment 2

[0035] Preparation of blueberry juice:

[0036] 1) Add water to the blueberries and ultrasonically crush them at a constant temperature for 3 hours to obtain blueberry pulp. The weight ratio of blueberries to water is 1:1.5;

[0037] 2) Centrifuge the blueberry pulp at 5000 rpm for 35 minutes, filter, and take the supernatant;

[0038] 3) Add trehalose to the supernatant at a ratio of 2g / L supernatant to obtain blueberry juice.

[0039] Preparation of blueberry beer:

[0040] 1) Malt pretreatment: take malt and add water to saccharify into mash, filter the mash, and the filtrate is wort; boil the wort, add hops in the boiling state, let stand to remove impurities, and cool to 10°C;

[0041] 2) Wort fermentation: take the cooled wort, add yeast, and ferment at 13°C for 5 days to obtain tender beer;

[0042] 3) Post-fermentation: when the residual sugar in young beer drops to 3.6°Bx, add 12% blueberry juice of the total volume of blueberry fruit beer, keep it at 0.15MPa and 1...

Embodiment 3

[0044] Preparation of blueberry juice:

[0045] 1) Add water to the blueberries and ultrasonically crush them at a constant temperature for 2 hours to obtain blueberry pulp. The weight ratio of blueberries to water is 1:1.3;

[0046] 2) Centrifuge the blueberry pulp at 4500 rpm for 25 minutes, filter, and take the supernatant;

[0047] 3) Add trehalose to the supernatant at a ratio of 1g / L supernatant to obtain blueberry juice.

[0048] Preparation of blueberry beer:

[0049] 1) Malt pretreatment: take malt and add water to saccharify into mash, filter the mash, and the filtrate is wort; boil the wort, add hops of 0.08% of the total volume of blueberry fruit beer in three batches under boiling state, The boiling state lasts for 60 minutes. Add 10% of the total hops at the initial boiling to prevent the foam from overflowing. When boiling for 5 minutes, add 50% of the total hops. Add the remaining hops after boiling for 55 minutes. After adding the juice to the whirling sedi...

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Abstract

The invention discloses a brewing technology of blueberry fruit beer. The brewing technology comprises the step of adding blueberry juice of which the volume is 8%-12% of the total volume of the blueberry fruit beer when residual sugar in delicate beer is reduced to 3.6 degrees Bx in a post-fermentation process, wherein the blueberry juice is prepared by the steps of pulping blueberries into the blueberry pulp, centrifugally filtering the blueberry pulp, taking liquid supernatant, and adding a certain proportion of trehalose into the liquid supernatant. According to the brewing technology, the blueberry juice is added in the post-fermentation process, so that the problems of discordance in fruit juice fragrance and taste, poor non-biological stability, nutrient loss and the like caused by the adding of the blueberry juice after wort is cooled or when the wort is fermented can be solved, and the brewed blueberry fruit beer is bright and shining in color and luster, fine and smooth in foam, full-bodied in fruit fragrance and mellow and normal in mouthfeel, and has not only the fragrant and refreshing beer flavor, but also the unique health function of the blueberries.

Description

technical field [0001] The invention belongs to the field of beer brewing, and in particular relates to a brewing process of blueberry fruit beer. Background technique [0002] Beer is a carbon dioxide-containing low-alcohol fermented wine made from water, malt, and hops as the main raw materials through yeast fermentation. Beer is known as "liquid bread". It has low alcohol content and high nutritional value. Its main components include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other minerals. Drinking it regularly can relieve heat, help digestion, and appetizer Invigorate the spleen, increase appetite and other functions. The wort used for brewing beer is rich in nutrition, which not only contains a large amount of carbohydrates, but also contains a variety of nutrients and 18 kinds of amino acids necessary for the human body, as well as a variety of trace elements and vitamins. [0003] Fruit beer is called beer mixed drink. It has...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/02
Inventor 韦卫
Owner 韦卫
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