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Manufacturing method of apple beer

A production method and beer technology, applied in the field of brewing, can solve problems such as single nutritional value, and achieve the effects of high nutritional value, pure taste and fine foam

Inactive Publication Date: 2016-03-09
QINGDAO KEHAI BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional beer mostly uses malt and water as the main raw materials, and its nutritional value is single

Method used

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  • Manufacturing method of apple beer

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Effect test

Embodiment 1

[0035] The method of making apple beer specifically includes the following steps:

[0036] Step 1. Processing of raw materials,

[0037] (1) Malt treatment: The beer malt, including 170kg barley malt, 2kg scorched malt and 1kg black malt, is pulverized separately, and the thickness is moderate, the particles are uniform, and there is no whole malt, and 500L is poured into the saccharification tank. Water, heat up to 50°C, slowly add the crushed malt, stirring while adding, add 100 mL of lactic acid to obtain the malt mash;

[0038] (2) Use the following steps to process apples,

[0039] ①Washing: Soak and wash 350kg apples in the running water of the flow trough before crushing, wash the fruit brushing machine and spray the water in the elevator, and thoroughly wash the soil, impurities, pesticides and other residues;

[0040] ②Fruit picking: detect the raw and rotten fruits that do not meet the standard requirements;

[0041] ③Crushing: The apples are fed into the crusher. The crushing...

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Abstract

The invention discloses a manufacturing method of apple beer. The manufacturing method comprises the steps of firstly squeezing apples and clarifying to obtain apple juice, then smashing barley malt, burnt malt and black malt, adding water, stirring, and performing temperature control saccharification to obtain malt mash; adding the malt mash into lupulus, boiling, respectively cooling a malt extract and the apple juice, and then mixing; finally, adding beer yeast, performing temperature control fermentation, ageing, clarifying and filling to obtain the apple beer. According to the manufacturing method of the apple beer, the apples, the barley malt, the burnt malt and the black malt are mixed for fermentation, so the apple beer has the fragrance of the malts and the lupulus and the nutrition and fruit aroma of the apples, is pure in taste, tasty and refreshing, harmonious in beer body, soft, and fine and smooth in foam, nutritional ingredients of the apple fruits are completely mixed in the fermented beer, extremely high nutritive value is achieved, and the nutrition of various materials are organically combined together, so that the apple bear has peculiar nutrition and characteristics.

Description

Technical field [0001] The invention relates to the technical field of brewing, in particular to a method for making apple beer. Background technique [0002] With the continuous improvement of living standards, people have new requirements for the quality of life. Take drinking as an example, people are pursuing nutritious wines that contain a variety of nutrients that are beneficial to human health and prolong life. Most of the beer on the market is obtained after fermentation of barley malt, wheat malt, rice, etc. It is impossible for the beneficial ingredients of apples to exist in the wine. As for apples, we all know that apples have a mild taste and contain a variety of vitamins and trace elements. They are the closest to perfect nutritional value of all fruits and vegetables. The water content in fresh apples is 85%, and it is rich in carbohydrates, nitrogenous compounds, vitamins and mineral trace elements. Among them are carbohydrates, organic acids, pectin, protein, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C7/04C12C11/02
CPCC12C5/00C12C7/04C12C11/02
Inventor 李悦明赵咏伟夏秀梅徐志梅徐建春
Owner QINGDAO KEHAI BIOLOGICAL
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