Method for processing mulberry fruit beer
A processing method and technology of beer, applied in the direction of beer brewing, etc., can solve the problem of no mulberry beer processing method, etc., and achieve the effects of good storage time, low preparation cost and simple preparation method
Inactive Publication Date: 2015-06-03
颜洪岭
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AI Technical Summary
Problems solved by technology
[0004] If the mulberry and beer are mixed together, and the nutrients of the two do not disappear, the product will be welcomed by more consumers. At present, there is no processing method of mulberry beer in the market
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] A processing method for mulberry beer is characterized in that it comprises the following process steps:
[0018] (1) Take fresh red Fuji mulberry, wash it, take the mulberry pulp for later use, take fresh beer and Sophora japonica honey;
[0019] (2) Put mulberry pulp, 40kg of beer and 20kg of Sophora japonica honey into a blender and stir;
[0020] (3) Heat the stirred mulberry beer at 90°C for 50 minutes;
[0021] (4) Preservation, sterilization and filling.
Embodiment 2
[0023] (1) Take fresh red Fuji mulberry, wash it, take the mulberry pulp for later use, take fresh beer and Sophora japonica honey;
[0024] (2) Put mulberry pulp, 40kg of beer and 20kg of Sophora japonica honey into a blender and stir;
[0025] (3) Heat the stirred mulberry beer at 70°C for 40 minutes;
[0026] (4) Preservation, sterilization and filling.
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The invention relates to a method for processing mulberry fruit beer. The method comprises the following steps: firstly washing fresh mulberry fruit cleanly, then taking the flesh of the mulberry fruit for later use and taking fresh beer and honey; then putting the flesh of the mulberry fruit, the beer and the honey in a stirrer together to be stirred and then heating the mulberry fruit beer obtained through stirring at 70-90 DEG C for 40-50 minutes; carrying out fresh keeping, sterilization and filling after heating, thus preparing the mulberry fruit beer. The method has the beneficial effects that the mulberry fruit beer prepared by the method completely maintains the nutritional ingredients of the mulberry fruit and the beer, has good taste and is suitable for people of all ages; meanwhile, the beer produced by the method has longer preservation time through special sterilization treatment, thus prolonging the shelf life; the preparation method is simple and is low in preparation cost; the product has good taste, is rich in nutrients and is good for human health.
Description
technical field [0001] The invention relates to a processing method of mulberry beer, which belongs to the technical field of food processing. Background technique [0002] Mulberry (Latin name: Fructus Mori) is the fruit of the perennial woody plant mulberry of the family Moraceae, oval, 1-3 cm long, and the surface is not smooth. It is green when immature, gradually grows into white or red, and becomes purple red or purple black when mature, with a sweet and sour taste. "New Compendium of Materia Medica" has a record that "the purple one is the first, the red one is the second, and the green one is not available". Mulberry contains a variety of functional ingredients, such as rutin, anthocyanins, and resveratrol, which have good anti-cancer, anti-aging, anti-ulcer, and anti-virus effects. [0003] Beer is a low-alcohol wine full of carbon dioxide brewed from barley malt, hops, and water through yeast fermentation. Now most of the beer in the world is added with auxiliar...
Claims
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IPC IPC(8): C12C5/00C12C12/00
Inventor 孔艳
Owner 颜洪岭