Brewing Technology of Full Juice Watermelon Beer

A watermelon and beer technology, which is applied in the direction of beer brewing, beer fermentation methods, and methods based on microorganisms, etc., can solve the problems of no watermelon deep-processing products, no watermelon deep-processing channels, etc., to save storage costs, solve unmarketable problems, and cheap raw materials Easy to get effect

A watermelon and beer technology, which is applied in the direction of beer brewing, beer fermentation methods, and methods based on microorganisms, etc., can solve the problems of no watermelon deep-processing products, no watermelon deep-processing channels, etc., to save storage costs, solve unmarketable problems, and cheap raw materials Easy to get effect

CN104388222BInactive Publication Date: 2016-11-30HENAN UNIVERSITY
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  • Brewing Technology of Full Juice Watermelon Beer
  • Brewing Technology of Full Juice Watermelon Beer

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A kind of brewing process of full juice watermelon beer, it comprises the steps:

[0022] 1) Weigh mildew-free and crushed bean cake powder and peanut cake powder according to 0.5% and 1% of the weight of watermelon juice respectively, mix them with crushed barley malt evenly, saccharify, filter, boil, whirlpool and cool Finally, the wort was prepared, and the wort was pumped into a sterilized fermenter; the saccharification was specifically as follows: the saccharification was carried out by twice boiling; Keep warm at ℃ for 60 minutes; take part of the mash and slowly heat it to boiling (about 100℃), boil for 30 minutes, and then mix it with the rest of the mash so that the temperature of the mixture reaches about 63℃ until the iodine solution detects that the saccharification reaction is complete (about 100℃) 40min), then take part of the mash and slowly heat it to boil (about 100Β°C), and mix it with the rest of the mash so that the temperature of the mixture reaches...

Embodiment 2

[0027] A kind of brewing process of full juice watermelon beer, it comprises the steps:

[0028] 1) Weigh mildew-free and crushed bean cake powder and peanut cake powder according to 0.5% and 1% of the weight of watermelon juice respectively, mix them with crushed barley malt evenly, saccharify, filter, boil, whirlpool and cool Finally, the wort was prepared, and the wort was pumped into a sterilized fermenter; the saccharification was specifically as follows: the saccharification was carried out by twice boiling; Keep warm at ℃ for 60 minutes; take part of the mash and slowly heat it up to 100℃ and boil for 30 minutes, then mix it with the rest of the mash so that the temperature of the mixture reaches about 63℃, until the iodine solution detects that the saccharification reaction is complete, then take part of the mash and slowly Heat to 100Β°C and boil, mix with the remaining mash to make the temperature of the mixture reach 78Β°C. The wort boiling is specifically as follows...

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Abstract

The invention relates to a brewing process of beer with watermelon juice. The brewing process comprises the following steps: 1) weighing soybean cake powder and peanut cake powder which are free of mildew and crushed, uniformly mixing the soybean cake powder and peanut cake powder with crushed barley malts to form a mixture I, then, preparing malt juice by saccharifying, filtering, boiling, circulating and precipitating, and cooling, and pumping the malt juice into a sterile fermentation tank; 2) quickly pumping watermelon juice into the fermentation tank, mixing with the malt juice, then, adding honey which accounts for 1.0-1.5wt% of the watermelon juice; 3) inoculating activated beer dry yeast to ferment, and introducing oxygen gas to enable the oxygen content to reach 11-13mg / L, and measuring sugar degree once every 24 hours; 4) after the fermentation is ended, filtering by use of a diatomite filter to obtain the beer with watermelon juice. According to the brewing process of the beer with the watermelon juice disclosed by the invention, the watermelon juice is taken as the main material, the barely malts, the soybean cake powder, the peanut cake powder, the honey, and the like are taken as auxiliary materials, so that the flavor substances in the watermelon are kept as much as possible in a low-temperature fermentation process, and therefore, the variety of the summer draught beer is enriched.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and specifically relates to a brewing process of fruity beer with watermelon juice as the main ingredient and barley germ, bean cake powder, peanut cake powder, honey and the like as auxiliary materials. Background technique [0002] my country's watermelon planting area is large, both in output and quality are far ahead in the world. Watermelon has become a pillar industry in many places and an important way for farmers to increase their income. However, due to the relatively concentrated market period of watermelon, coupled with the fact that watermelon is not resistant to storage and transportation is inconvenient, the price of watermelon is on the low side, making it difficult to increase the income of melon farmers, which greatly discourages the enthusiasm of melon farmers in planting melons, and is harmful to the healthy and stable development of my country's watermelon industry. creat...

Claims

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Application Information

Patent Timeline
30 Nov 2016
Publication
CN104388222B
IPC
C12C12/00; C12C5/00; C12C11/00; C12R1/865
Inventors
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