Rambutan shell beer

A red hair and beer technology, applied in the brewing of beer and other directions, can solve the problem of not being effectively used, and achieve the effect of enhancing human immunity and improving dizziness

Inactive Publication Date: 2017-02-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the edible part of a rambutan fruit as a fresh fruit only accounts for about 1 / 3rd of the whole fruit weight, and the rest is the core part and the shell part, especially the shell part. Hair, which contains various functional ingredients, is not effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of rambutan shell beer, the raw materials are as follows in terms of volume percentage: 90% of beer obtained from the pre-fermentation step and 10% of rambutan shell extract. After the raw materials are mixed, they are obtained through post-fermentation, sterilization and filling.

[0015] The preparation method of described rambutan shell extract is as follows:

[0016] (1) After washing the fresh rambutan picked that day, separate the shell from the pulp, mix the shell with 2 times the weight of water, and then crush and beat the pulp, adjust the pH of the homogenate to 2.0 with citric acid, and then place the 500W, time 2.5min under the condition of microwave enzymatic inactivation treatment, after cooling to room temperature, add sodium bicarbonate to adjust the pH to be neutral, then add 0.1% cellulase and raw material shell weight 0.03% hemicellulase, stir and enzymolyze for 15 minutes, then squeeze the juice and filter out impurities to obtain the filtrat...

Embodiment 2

[0019] A kind of rambutan shell beer, the raw material is as follows in terms of volume percentage: 85% of the beer obtained from the pre-fermentation step and 15% of rambutan shell extract. After the raw materials are mixed, they are obtained through post-fermentation, sterilization and filling.

[0020] The preparation method of described rambutan shell extract is as follows:

[0021] (1) After washing the fresh rambutan picked that day, separate the shell from the pulp, mix the shell with 3 times the weight of water, and then crush and beat the pulp, adjust the pH of the homogenate to 2.8 with citric acid, and then place the 550W, time is 3min under the condition of microwave enzymatic inactivation treatment, after cooling to room temperature, add sodium bicarbonate to adjust the pH to be neutral, then add 0.12% cellulase by raw material shell weight and 0.08% raw material shell weight % hemicellulase, stir and enzymolyze for 30min, then squeeze the juice and filter out im...

Embodiment 3

[0024] A kind of rambutan shell beer, the raw material is as follows by volume percentage: 88% of the beer obtained from the pre-fermentation step and 12% of rambutan shell extract. After the raw materials are mixed, they are obtained through post-fermentation, sterilization and filling.

[0025] The preparation method of described rambutan shell extract is as follows:

[0026] (1) After washing the fresh rambutan picked that day, separate the shell from the pulp, mix the shell with 2.5 times the weight of water, then break and beat the pulp, adjust the pH of the homogenate to 2.4 with citric acid, and then place the 525W, time 2.8min under the conditions of microwave enzyme inactivation treatment, after cooling to room temperature, add sodium bicarbonate to adjust the pH to be neutral, then add 0.11% of the raw material shell weight cellulase and the raw material shell weight 0.05% hemicellulase, stirred and enzymolyzed for 22 minutes, then squeezed the juice and filtered ou...

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Abstract

Disclosed is rambutan shell beer. The beer is prepared from, by volume percentage, 85-90% of peer obtained in a primary fermentation step and 10-15% of a rambutan shell extracting solution. The materials are first mixed and then subjected to fermentation, sterilization and filling, and finally the rambutan shell beer is obtained. The preparing method of the rambutan shell beer comprises the steps of breaking a rambutan shell and conducting pulping on the shell, adjusting homogenate PH by using citric acid, then conducting microwave enzyme inactivation treatment, adding sodium bicarbonate to adjust PH to be neutral, then squeezing and taking juice after conducting stirring and enzymolysis, filtering impurities to obtain filter liquor, conducting drying and smashing on the squeezed dry residues to obtain powder, conducting high pressure ultrasound alcohol extraction on the powder, removing ethyl alcohol and merging the powder with the filter liquor to obtain a rambutan shell extraction solution. The rambutan shell beer, on one hand, brings people life cultivation and health preservation functions when people drink the beer, on the other hand, the beer provides a beneficial idea for further deep processing of the rambutan shell extraction solution to obtain a product with a high additional value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rambutan shell beer. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, and it is the third most consumed beverage in the world after water and tea. Beer contains carbon dioxide, and it has a cool and comfortable feeling when drinking, and stimulates appetite. Hops contain tannins, vitamins, hop oil, bitter elements, etc., which have the functions of strengthening the heart, invigorating the stomach, and diuresis. It has medical effects such as analgesia, and has a good auxiliary effect on hypertension, heart disease and tuberculosis. Moderate drinking of beer also has a certain curative effect on heart and hypertensive patients. Beer is a refreshing drink for summer and autumn to prevent heatstroke, cool down, quench thirst and stop sweating. According to the research of medical and beverage experts, beer contains 4% alcohol, which can promo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00
CPCC12C12/00C12C5/00
Inventor 吴彩莹
Owner GUANGXI UNIV
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