Fingered citron beer and brewing method thereof

A bergamot and beer technology, applied in the field of bergamot beer and its brewing, can solve problems such as difficulty in development and utilization, and achieve the effects of scavenging oxygen free radicals, promoting gastrointestinal motility, and promoting appetite

Active Publication Date: 2016-08-17
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And bergamot, although it is a kind of crop with the same origin of medicine and food, it is difficult to develop and utilize b

Method used

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  • Fingered citron beer and brewing method thereof
  • Fingered citron beer and brewing method thereof
  • Fingered citron beer and brewing method thereof

Examples

Experimental program
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Example Embodiment

[0019] Example 1

[0020] (1) The growth of different yeasts in the bergamot juice medium

[0021] Because bergamot contains bitter substances that inhibit the growth of microorganisms, it is not known what effect it has on the growth and fermentation of yeast while it is used to impart a bitter taste to beer. To successfully ferment the bergamot beer, it is necessary to have the ability to A yeast strain grown and fermented in bergamot juice or bergamot-malt mixture.

[0022] Fifteen strains of yeast were activated by a slope and spotted on the agar plate of pure bergamot juice. They were cultured statically at 28°C. The colony size of the strains was observed, and the results were as follows figure 1 Shown; by comparison figure 1 The size of the colony before and after the culture in the plate showed that pure bergamot juice had different effects on the growth of different yeasts, among which bacteria 1, 3, 4, 5, 7, 12, 15 grew relatively well.

[0023] The whole wort with the sam...

Example Embodiment

[0042] Example 2 Production and fermentation of bergamot beer

[0043] (1) Expansion of Saccharomyces cerevisiae (CGMCC No.6822)

[0044] 1 ring of slant bacteria sample → 1 9mL wort test tube (28°C, 48 hours) → 24 9mL wort test tubes each with 1 mL bacterial solution (25°C, 24 hours) → 2 wort test tubes with culture solution connected to 180mL wheat In the juice (23°C, 48 hours)→correspondingly insert a 1.8-liter wort triangle flask (21°C, 36 hours)→the culture broth is settled in the refrigerator for 12 hours, the clear liquid is decanted, and the yeast puree is reserved.

[0045] (2) Preparation of fermented wort

[0046] After the barley malt is crushed, add 50℃ water according to the material-to-water ratio of 1:3.8, stir and keep for 50min, increase to 63℃ at a heating rate of 1℃ / min, keep for 1 hour, continue heating to 72℃, 0.02mol / L dilute iodine Iodine test until the iodine solution does not change color, keep it for 20 minutes, and finally heat up to 78°C to filter the wor...

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Abstract

The invention discloses fingered citron beer and a brewing method thereof, and belongs to the field of fermented food. Barley malt and fingered citron juice are adopted as raw materials, and the fingered citron beer drink containing low-concentration alcohol is made through the technological processes of smashing, glycation, filtering, boiling, precipitation, filtering, cooling, fermentation and the like. The beer has the quality characteristics of conventional beer, and the fragrance of fingered citrons and polysaccharide, flavonoid, limonin and other matter of fingered citrons are given to the beer. The characteristic and variety of the beer are enriched, the trophic function of the beer is increased, and a new way is provided for development and utilization of fingered citron resources.

Description

technical field [0001] The invention relates to bergamot beer and a brewing method thereof, belonging to the field of fermented food. Background technique [0002] Bergamot (Bergamot), also known as bergamot, hand orange, is the ripe fruit of Rutaceae citrus (Citrus medica L.Var.Sarcodactylis (Noot) Swingle). In my country, according to the place of origin, it is divided into "Guang Bergamot" in Guangdong and Guangxi, "Sichuan Bergamot" in Sichuan, "Golden Bergamot" in Zhejiang and "Jian Bergamot" in Fujian. [0003] According to literature reports, bergamot fresh fruit contains about 1.2% protein, 1.3% fat, 8.7% total sugar, 1.1% crude fiber, 0.7% ash, 86.9% moisture, and 0.04% vitamin C. The ash content of golden bergamot is 5.91%±1.02%, which is higher than other varieties. Among them, golden bergamot is rich in mineral elements, and every l00g of fresh fruit contains 170mg of calcium, 183mg of magnesium, 0.87mg of iron, 0.3mg of zinc, 0.25mg of manganese, 0.14mg of cop...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C11/02C12C5/00C12R1/865
CPCC12C5/00C12C11/02C12C12/006C12C12/04
Inventor 李永仙李崎陈武健贾瑞楠朱佳琪王洪新
Owner JIANGNAN UNIV
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