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Fruit watermelon beer and preparation method thereof

A technology for watermelon original wine and fruit, applied in the field of fruit beer beverages, can solve the problems of difficulty in preservation, difficult transportation and sales of fruits, short harvest period, etc., and achieves the effects of rich nutrition, clear wine juice and good taste.

Inactive Publication Date: 2016-03-16
郑海鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Watermelon is rich in water (generally contains 93% water), in addition to no fat and cholesterol, it also contains a variety of nutrients needed by the human body, especially potassium and vitamin A, and watermelon is rich in resources and good in quality in my country. However, the harvest period is short and it is difficult to keep fresh. Processing it into watermelon wine drink has nutritional value and is suitable for sale in various seasons and regions. my country is a large fruit producing country, and the fruits produced in many places are not easy to transport and sell, so it is very suitable for local production. sold after processing

Method used

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  • Fruit watermelon beer and preparation method thereof

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preparation example Construction

[0021] The preparation method of fruit watermelon beer beverage of the present invention comprises the following steps:

[0022] 1. Malt crushing

[0023] In the presoak tank, soak 100kg of malt in 20-50°C water submerged in the malt for 10-20min until the water content of the malt reaches 25%-35%, and the volume of the malt increases by 35%-40%. At this time, the enzymes in the malt start to Activation: Drain the soaking water, put the soaked malt into a two-roller or four-roller pulverizer through the feeding roller for pulverization, the ratio of coarse powder and fine powder after pulverization is 1:2.5, add 2.5-3 times the mass of malt 35-37 ℃ water, and after homogenization, pump it into the saccharification pot.

[0024] 2. Saccharification

[0025] Dipping for 0.5-1h to promote malt softening and enzyme activation, then raise the temperature to about 50°C for protein rest, keep it warm for 30 minutes, then raise the temperature to 65°C for 30 minutes, keep it warm fo...

Embodiment 1

[0058] In the presoak tank, soak 100kg of malt in 20°C water without malt for 20 minutes, until the water content of the malt reaches 25%, and the volume of the malt increases by 35%, drain the soaking water, and feed the soaked malt into the two-roller Pulverize in a pulverizer. After pulverization, the ratio of coarse powder to fine powder is 1:2.5. Add 2.5 times the mass of malt in water at 37°C to make slurry. After homogenization, pump it into the mash pot. Immerse for 1 hour, then raise the temperature to about 50°C for protein rest, keep it warm for 30 minutes, then raise the temperature to 65°C for 30 minutes, keep it for 30 minutes, then raise the temperature to 68°C and keep it for 5 minutes, then raise the temperature to 76°C, stop the mashing, and get mash. Pump hot water at 78°C at the bottom of the filter tank until the water overflows the filter plate, then pump the mash into the filter tank, start the cultivator and rotate slowly for 3 circles, so that the mash ...

Embodiment 2

[0063]In the presoak tank, soak 100kg of malt in 50°C water without malt for 10 minutes until the water content of the malt reaches 35%, and the volume of the malt increases by 25%, drain the soaking water, and feed the soaked malt into the four-roller Pulverize in a pulverizer. After pulverization, the ratio of coarse powder to fine powder is 1:2.5. Add 3 times the mass of malt in water at 35°C to make slurry. After homogenization, pump it into the mash pot. Immerse for 0.5h, then raise the temperature to about 50°C for protein rest, keep it warm for 30 minutes, then raise the temperature to 65°C for 30 minutes, keep it for 30 minutes, then raise the temperature to 70°C and keep it for 5 minutes, then raise the temperature to 78°C, stop the saccharification, and get the mash . Pump hot water at 78°C at the bottom of the filter tank until the water overflows the filter plate, then pump the mash into the filter tank, start the cultivator to rotate slowly 5 times, so that the ma...

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Abstract

The invention discloses watermelon fruit beer and a preparation method thereof to realize that beer, a watermelon alcoholic beverage and a fresh fruit juice are mixed together to achieve good mouthfeel and high nutritive value. The watermelon fruit beer consists of a watermelon raw wine, a fruit juice stock solution and a beer raw wine according to a mass ratio of 1:1:1, wherein the watermelon raw wine is prepared by juicing watermelon flesh and then performing fermentation, the beer raw wine is prepared by preparing malts into malt wort and then performing fermentation, and the fruit juice stock solution is prepared by juicing fresh fruits and then performing filtration; and then the watermelon raw wine, the fruit juice stock solution and the beer raw wine are mixed, clarified and filtered to obtain the watermelon fruit beer. Compared with the prior art, the watermelon fruit wine disclosed by the invention has a faint scent of watermelon, a malt fragrance of beer and a juice taste of fresh fruits and is rich in nutrition and good in mouthfeel, and the wine juice is clarified, so that the watermelon fruit beer is suitable for most people to drink.

Description

technical field [0001] The invention relates to a fruit beer drink, in particular to a fruit watermelon beer drink. Background technique [0002] Beer is a nutritious beverage. In addition to minerals, alcohol and carbon dioxide, it also contains a variety of vitamins, minerals and amino acids needed by the human body. Beer is a low-alcohol fermented wine with malt as the main raw material, fermented with hops, and foamed with carbon dioxide. It is a refreshing drink for summer and autumn to prevent heatstroke, cool down, quench thirst and stop sweat. Alcohol can promote blood circulation. Watermelon is rich in water (generally contains 93% water), in addition to no fat and cholesterol, it also contains a variety of nutrients needed by the human body, especially potassium and vitamin A, and watermelon is rich in resources and good in quality in my country. However, the harvest period is short and it is difficult to keep fresh. Processing it into watermelon wine drink has nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00C12C7/04
Inventor 郑海鸿
Owner 郑海鸿