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Okra beer and preparation method thereof

A technology for beer and hops, applied in the field of okra beer and its preparation, can solve the problems of restricting the transportation and sales of okra, less economic development, less deep-processed products, etc., and achieves the effects of widening utilization channels, excellent quality, and prolonging shelf life.

Active Publication Date: 2015-02-04
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, okra is mainly eaten fresh, and the shelf life is short, which limits the transportation and sales of okra. There are few deep-processed products, low added value of products, and little stimulus to economic development.

Method used

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  • Okra beer and preparation method thereof
  • Okra beer and preparation method thereof
  • Okra beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Choose fresh okra without blackening, rot and pests and diseases, wash and drain;

[0019] 2 Wash and drain the fresh okra, remove the stems, cross-cut, dry with hot air at 50°C, and crush the dried product to below 40 mesh;

[0020] 3 preparing barley malt or wheat malt into wort according to existing conventional techniques;

[0021] 4 Add 0.8-1.5kg / t hops to the wort and boil for 60 minutes, and add 3kg / t dw of okra dry powder according to the wort mass 15 minutes before the end of boiling;

[0022] 5 The centrifuge removes the hop grains and okra grains in the boiled wort, cools to 20°C and injects sterile wind to get the shaped wort, and transfers it to the fermenter;

[0023] 6 Add brewer's yeast culture (commercially available) according to the mass ratio of 5% of the finalized wort to carry out alcoholic fermentation, and the fermentation temperature is 20-22°C. The sugar content of the fermentation broth was measured every day. Seal the cans when the suga...

Embodiment 2

[0036] 1. Choose fresh okra without blackening, rot and pests and diseases, wash and drain;

[0037] 2 Chop the drained fresh okra and set aside;

[0038] 3 preparing barley malt or wheat malt into wort;

[0039] 4 Add 0.8-1.5kg / t hops to the wort and boil for 60 minutes, and add 5kg / t dw of fresh okra according to the wort quality 15 minutes before the end of boiling;

[0040] 5 The centrifuge removes the hop grains and okra grains in the boiled wort, cools to 20°C and injects sterile wind to get the shaped wort, and transfers it to the fermenter;

[0041] 6. Add brewer's yeast culture (commercially available) at a ratio of 5% to the weight of the wort to carry out alcoholic fermentation, and the fermentation temperature is 20-22°C. The sugar content of the fermentation broth was measured every day. Seal the cans when the sugar content drops to 5.0-5.8°Bx. Ferment at 20-22°C until the sugar content of the fermentation liquid no longer decreases to obtain tender beer, and ...

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Abstract

The invention relates to okra beer and a preparation method thereof. According to the okra beer disclosed by the invention, okra is added to wheat juice for fermenting for the first time, so as to obtain the okra beer, wherein the mixing ratio of the okra to the wheat juice is determined to be 1-6 kg / t.dw, novel beer with excellent quality and high nutrition is developed, the viscosity and the turbidity of the beer are improved, the quality guarantee period of the beer is prolonged, and the foam stability is enhanced. Compared with the beer using an additive, the okra beer is safer and more reliable, pure natural, and high in quality, the utilization way of the okra is expanded, and a novel beer product is developed.

Description

(1) Technical field [0001] The invention relates to an okra beer and a preparation method thereof, aiming at developing a new type of beer product and broadening the way of using the okra, belonging to the technical field of food processing. (2) Background technology [0002] Okra, also known as coffee ambrette, belongs to the annual herbaceous plant of Malvaceae and Okra. Native to Africa, now widely cultivated in tropical regions. The tender fruit is tender and smooth, with unique flavor and high nutritional value, comparable to ginseng. It can be fried, cooked, cold, canned and quick-frozen. Okra fruit is rich in polysaccharides, which are sticky and can help digestion, treat gastritis and gastric ulcer, protect the liver and enhance human endurance. The young leaves are also edible. Flowers, seeds and roots have certain anti-cancer effects. The seeds contain more minerals such as potassium, calcium, iron, zinc and manganese, which can be used to extract oil and protein...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00C12C11/02C12R1/865
Inventor 杜金华徐康张开利鞠云东
Owner SHANDONG AGRICULTURAL UNIVERSITY