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Rosa roxburghii tratt fruity beer and preparation method thereof

A prickly pear and beer technology, applied in the field of beer, can solve the problems of fruity beer with poor taste and unable to meet the needs of life, and achieve the effect of simple and easy preparation method and mellow taste

Inactive Publication Date: 2019-02-15
贵州宏财聚农投资有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The harvest period of Rosa roxburghii is less than 30 days. Rosa roxburghii is a small wild shrub. Pink, red or deep red flowers bloom in April and June. With the expansion of the market, prickly pears are made into fruit-flavored beer, but the taste of the fruit-flavored beer is not good and cannot meet people's daily needs

Method used

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  • Rosa roxburghii tratt fruity beer and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A. After crushing 150kg of malt into 100 mesh, add 50kg of water for saccharification, the saccharification time is 20min, and the saccharification temperature is controlled at 45°C, then filter to obtain the filtrate, then add 30kg of hops and boil for 20min, after boiling, cool naturally and set aside;

[0027] B. Add the cooled filtrate in step A to a fermenter for oxygenation treatment for 30 minutes, then add 0.3 kg of yeast to ferment, the fermentation temperature is 13° C., and the fermentation time is 7 days. After fermentation, filter and sterilize to obtain the filtrate for subsequent use;

[0028] C, choose the thorn pear 15kg that is free from insect damage, remove the thorns and seeds and clean and cut into several pieces, then squeeze the juice and filter to obtain the juice filtrate, which is for subsequent use;

[0029] D, combine the filtrate obtained in step B with the juice filtrate obtained in step C and bifidosaccharide 1.7kg, citric acid 1kg, honey ...

Embodiment 2

[0031] A. After crushing 160kg of malt into 130 mesh, add 60kg of water for saccharification, the saccharification time is 25min, and the saccharification temperature is controlled at 48°C, then filter to obtain the filtrate, then add 35kg of hops and boil for 25min, cool naturally after boiling, and set aside;

[0032] B. Add the filtrate cooled in step A to a fermenter for oxygenation treatment for 35 minutes, then add 0.6 kg of yeast to ferment, the fermentation temperature is 15 ° C, and the fermentation time is 7.5 days. After fermentation, filter and sterilize to obtain the filtrate for future use ;

[0033] C, choose the Rosa roxburghii 18kg that does not have insect damage, remove the thorn and remove the seeds and clean and cut into several pieces, then extract the juice and filter to obtain the juice filtrate, for subsequent use;

[0034] D, the juice filtrate obtained in step B and the juice filtrate obtained in step C and acesulfame potassium 1.8kg, citric acid 2kg...

Embodiment 3

[0036] A. After crushing 170kg of malt into 150 mesh, add 70kg of water for saccharification, the saccharification time is 30min, and the saccharification temperature is controlled at 52°C, then filter to obtain the filtrate, then add 40kg of hops and boil for 30min, after boiling, cool naturally and set aside;

[0037] B. Add the cooled filtrate in step A to a fermenter for oxygenation treatment for 40 minutes, then add 0.8 kg of yeast to ferment, the fermentation temperature is 17° C., and the fermentation time is 8 days. After fermentation, filter and sterilize to obtain the filtrate for subsequent use;

[0038] C, choose thorn pear 20kg that is free from insect pests, remove the thorns and seeds and clean, and cut into several pieces, then squeeze the juice and filter to obtain the juice filtrate, which is for subsequent use;

[0039] D. Combine the filtrate obtained in step B with the juice filtrate obtained in step C and stevioside 1.9kg, citric acid 3kg, honey 0.4kg, mal...

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Abstract

The invention belongs to the technical field of beer, in particular to rosa roxburghii tratt fruity beer and a preparation method thereof. The rosa roxburghii tratt fruity beer is prepared from the following raw materials in parts by weight: 150-170 parts of malt, 0.3-0.8 part of yeast, 30-40 parts of hop, 15-20 parts of rosa roxburghii tratt, 1.7-1.9 parts of a compound sweetener, 1-3 parts of citric acid, 0.2-0.4 part of honey, 0.5-0.7 part of malic acid, 0.4-0.6 part of sodium chloride, 2-3 parts of rosa roxburghii tratt powder, 0.02-0.04 part of ethyl maltol and 0.15-0.17 part of sodium benzoate. The rosa roxburghii tratt fruity beer has the effects of caring the health, being delicious in taste, quenching the thirst and being appetizing; and the preparation method is simple and easy.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a prickly pear fruity beer and a preparation method thereof. Background technique [0002] Prickly pear is the fruit of the perennial deciduous shrub of Rosaceae. , is a nutritious fruit for nourishing and fitness. It is a rare fruit. It is born in sunny hillsides, valleys, roadsides and bushes at an altitude of 500-2500 meters. Wild fruit is artificially planted on a large scale in Guizhou Province and Kaifeng City, Henan Province. [0003] The harvest period of Rosa roxburghii is less than 30 days. Rosa roxburghii is a small wild shrub. It blooms pink, red or deep red flowers in April and June. With the expansion of the market, prickly pears are made into fruit-flavored beer, but the taste of the fruit-flavored beer made is not good and cannot meet the needs of people's lives. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00
CPCC12C5/00
Inventor 李凯李贵荣朱波邹雷
Owner 贵州宏财聚农投资有限责任公司
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