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Mulberry beer and preparation method thereof

A technology of beer and mulberry, applied in the field of beer brewing, can solve the problems of not having enough varieties, insufficient marketing promotion, single product variety, etc., and achieve the effects of improving immunity, rich nutrition, and sweet taste

Inactive Publication Date: 2017-11-10
吕学民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now major domestic beer companies have begun to pay attention to fruit juice fermented beer products, but due to insufficient marketing promotion, the current domestic market situation is not very good, the product variety is single, and there are not enough varieties for consumers to choose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of mulberry beer, comprising the following raw materials by weight percentage: 40% water, 15% barley malt, 10% wheat, 25% mulberry juice, 2% white sugar, 0.2% hops, 0.3% yeast, 7% elderberry juice , Food flavoring 0.5%.

[0026] Its preparation method is as follows:

[0027] (1) Take barley malt and wheat, add water accounting for 10% of its weight respectively, and carry out wet grinding of barley malt and wheat, the finer the ground, the better, after grinding, mix barley malt and wheat, add water, mix evenly, to form a malt mash;

[0028] (2) Add white granulated sugar to the malt mash, enter the paste pot, heat up to 75°C for 10 minutes, then raise the temperature to 100°C for 30 minutes, transfer to the mash pot, saccharify at 45°C for 70 minutes, and then raise the temperature to 65°C ℃, keep warm for 30 minutes, then raise the temperature to 70°C and keep warm for 30 minutes, filter to separate the solution from the grains, for this reason, it is necessa...

Embodiment 2

[0033] A kind of mulberry beer, comprising the following raw materials by weight percentage: 42% water, 18% barley malt, 8% wheat, 23% mulberry juice, 3% white sugar, 0.1% hops, 0.4% yeast, 5% elderberry juice , Food flavoring 0.5%.

[0034] Its preparation method is as follows:

[0035] (1) Take barley malt and wheat, add water accounting for 12% of its weight respectively, and wet grind the barley malt and wheat, the finer the ground, the better, mix the barley malt and wheat after pulverization, add water, mix well, to form a malt mash;

[0036] (2) Add white granulated sugar to the malt mash, enter the paste pot, heat up to 75°C for 12 minutes, then raise the temperature to 100°C for 35 minutes, transfer to the mash pot, saccharify at 50°C for 50 minutes, and then raise the temperature to 60°C ℃, keep warm for 40 minutes, then raise the temperature to 75°C and keep warm for 10 minutes, filter to separate the solution from the wheat grains, for this reason, it is necessar...

Embodiment 3

[0041] A kind of mulberry beer, comprising the following raw materials by weight percentage: 45% water, 20% barley malt, 6% wheat, 22% mulberry juice, 2% white sugar, 0.3% hops, 0.2% yeast, 4% elderberry juice , Food flavoring 0.5%.

[0042] Its preparation method is as follows:

[0043] (1) Take barley malt and wheat, add water accounting for 15% of its weight respectively, and wet grind the barley malt and wheat, the finer the ground, the better, mix the barley malt and wheat after grinding, add water, mix well, to form a malt mash;

[0044] (2) Add white granulated sugar to the malt mash, enter the paste pot, heat up to 75°C for 15 minutes, then raise the temperature to 100°C for 40 minutes, transfer to the mash pot, saccharify at 48°C for 60 minutes, and then raise the temperature to 63 ℃, keep warm for 20 minutes, then raise the temperature to 72°C and keep warm for 20 minutes, filter to separate the solution from the wheat grains, for this reason, it is necessary to wa...

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PUM

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Abstract

The invention belongs to the technical field of beer brewing, and in particular relates to mulberry beer and a preparation method thereof. The mulberry beer consists of the following raw materials in percentage by weight: 40-50% of water, 15-25% of barley malt, 5-10% of wheat, 20-25% of mulberry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of a yeast, 4-8% of elderberry juice and 0.2-0.5% of a flavoring agent. According to the mulberry beer provided by the invention, the raw materials are easily available; elderberry has effects of promoting circulation of blood and alleviating pain, eliminating wind and dampness, preventing cold and boosting body immunity; mulberry is rich in anthocyanin, amino acids, resveratrol and such mineral substances as iron, calcium, zinc and the like as well as such trace elements as selenium and the like; the mulberry beer not only reserves flavor of beer but also keeps flavor of juice; the mulberry beer, which is in dark, is rich in nutrition, fresh and delicious and is sweet in taste, and the mulberry beer has a certain health-care effect; and the preparation method of the mulberry beer is simple and is applicable to industrial production.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a mulberry beer and a preparation method thereof. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer is a low-alcohol wine full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has less ethanol content, can promote blood circulation, has medical effects such as strengthening the heart, invigorating the stomach, diuresis, and analgesia, and has good auxiliary effects on hypertension, heart disease, and tuberculosis. Beer contains protein, carbohydrates, vitamins, minerals and other rich nutrients, and has a good taste, so it is very popular with consumers. In order to meet the market demand, beer scient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/00
CPCC12C5/00C12C5/026C12C11/00
Inventor 吕学民
Owner 吕学民
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