Fermentation method of banana-flavor beer

A fermentation method and beer technology, which is applied in the field of microbial fermentation and fermentation preparation of banana-flavored beer, can solve the problem of losing banana and other fruit flavors, and achieve the effect of lowering blood cholesterol

Active Publication Date: 2015-05-27
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the usual way to make fruit-flavored beer is to add fruits such as bananas when making wort, and the beer produced in this way will lose the flavor of fruits such as bananas due to the destruction of flavor substances during the hydrolysis process, so it is not a real beer. flavored beer

Method used

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  • Fermentation method of banana-flavor beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] [1] Preparation of seed liquid: After activating and culturing the brewer's yeast strain for 1-2 days, inoculate it from the slant lawn into a triangular flask containing 50ml of wort medium, and culture it with shaking at 30°C for 24-36 hours to cultivate well. The bacterial suspension is the seed liquid;

[0019] [2] Card fermenter fermentation: inoculate the beer yeast strain suspension into a card fermenter equipped with wort medium at an inoculum amount of 8-12vol% for cultivation, and the culture temperature of the fermenter is 28-32°C , cultivate pH5.3-5.7, take samples every 4-6 hours to detect the cell concentration, stop the fermentation after 24-48 hours of cultivation, and separate the fermentation broth to get the cells;

[0020] [3] Wort preparation: the proportion of malt in the medium is 20% (W / V), weigh and crush the malt, add tap water in portions according to the weight / volume ratio of 1:5, hydrolyze at 50°C for 70 minutes, and continue to heat up Hy...

Embodiment 2

[0026] [1] See Example 1;

[0027] [2] See Example 2;

[0028] [3] Wort preparation: the proportion of malt in the medium is 18% (W / V), weigh and crush the malt, add tap water in portions according to the weight / volume ratio of 1: 5, hydrolyze at 55°C for 70 minutes, and continue to heat up Hydrolyze at 65°C for 80 minutes, then filter the hydrolyzate, discard the solid matter, take a sample to measure the sugar, the sugar concentration should be around 12.0;

[0029] [4] Sterilization of wort: Boil the prepared wort at 100°C for 1 hour to sterilize, add bitter hops at 0.05% 5 minutes after the start of boiling, add fragrant hops at 0.03% 10 minutes before the end of boiling Add, peel the bananas, homogenize the pulp, sterilize at 60°C for 15 minutes, and then add in an amount of 16%;

[0030] [5] Fermentation tank cleaning and sterilization: first rinse the fermentation tank with tap water for 20 minutes, then rinse with lye for 20 minutes, rinse with tap water for 20 minut...

Embodiment 3

[0034] [1] See Example 1;

[0035] [2] See Example 1;

[0036] [3] Wort preparation: the proportion of malt in the medium is 16.7% (W / V), weigh and crush the malt, add tap water in portions according to the weight / volume ratio of 1: 5, hydrolyze at 60°C for 60 minutes, and continue to heat up Hydrolyze at 65°C for 80 minutes, then filter the hydrolyzate, discard the solid matter, take a sample to measure the sugar, the sugar concentration should be around 11.0;

[0037] [4] Sterilization of wort: Boil the prepared wort at 100°C for 1 hour to sterilize, add bitter hops at 0.05% 5 minutes after the start of boiling, add fragrant hops at 0.03% 10 minutes before the end of boiling To add, peel the bananas, homogenate the pulp, sterilize at 60°C for 15 minutes, and then add in an amount of 17%;

[0038] [5] Fermentation tank cleaning and sterilization: first rinse the fermentation tank with tap water for 20 minutes, then rinse with lye for 20 minutes, rinse with tap water for 20 ...

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Abstract

The invention discloses a fermentation method of banana-flavor beer. According to the fermentation method, a traditional flavor beer fermentation process is changed, pulp and the like are not added in a hydrolytic process of malt, homogenized banana pulp which is subjected to pasteurization is added into sterilized beer fermented malt juice, and common fermentation is carried out, so that the fermented beer has a banana flavor. By increasing the banana flavor to the banana-flavor beer based on original beer flavors, the banana-flavor beer has good color, aroma, bitter taste and taste and is rich in vitamin, mineral substances, organic acid and amino acid, and the content of ethanol is 3%-6%, so that the banana-flavor beer is helpful for maintaining the health of human bodies, has the efficacies of reducing blood pressure, moistening lung, arresting cough and reducing cholesterol in blood, meets the consumption needs of different crowds at present and has wide market promotion prospect.

Description

technical field [0001] The invention relates to microbial fermentation technology, in particular to a method for preparing banana-flavored beer by fermentation. It belongs to the field of biotechnology and light industry production technology. Background technique [0002] The beer fermentation in the prior art is to saccharify barley malt and add hops to prepare wort under certain conditions, and then use brewer’s yeast to ferment the fermentable substances in the wort to produce alcohol, carbon dioxide, higher alcohol A series of metabolites such as volatile esters, aldehydes and acids become beer. Beer is the beverage with the lowest alcohol content among alcoholic beverages. It contains various and large amounts of amino acids, has high calorific value, and is easily digested and absorbed by the human body. Bananas are fragrant and nutritious. They are rich in protein, sugar, potassium, vitamin A and vitamin C. They are good nutritious foods. Adding bananas during bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/00
Inventor 王祥红董树刚初钰博
Owner OCEAN UNIV OF CHINA
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