Aronia melanocarpa functional beer and preparation method thereof

A black fruit gland rib, functional technology, applied in the field of beer, can solve problems such as body obesity and a big belly, achieve the effects of human health and health care, overcome fat and fattening, and make simple production

Pending Publication Date: 2019-11-12
吴洪彦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional malt-produced beer contains a large amount of carbohydrates, which can cause obesity and a big belly after drinking often, and this obesity caused by drinking malt beer will cause cardiovascular disease, high blood pressure, diabetes, etc. disease

Method used

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  • Aronia melanocarpa functional beer and preparation method thereof
  • Aronia melanocarpa functional beer and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A functional beer of Sorbus arvensis, which comprises the following components by weight percentage: 0.3% of hops, 0.2% of dry yeast, 3% of wheat flour, 95% of sterile water, 1% of edible sugar, and Rowan fruit juice 0.3%, rice 0.2%.

[0033] A method for preparing Aronia functional beer, the beer comprising the following steps:

[0034] (1) Wheat flour production: select conventional malt, sieve and crush it to get wheat flour, put it into the mash pot;

[0035] (2) Rice gelatinization: select high-quality rice, after sieving and crushing, put it into a gelatinization pot for gelatinization treatment to obtain rice paste;

[0036] (3) Saccharification: after mixing evenly the rice paste and the wheat flour in the saccharification pot, add sterile water to carry out the saccharification process to obtain wort;

[0037] (4) Filtration: Filtrating the saccharified wort to obtain clarified wort;

[0038] (5) Preheating: add the fresh Aronia berry juice to the above-ment...

Embodiment 2

[0051] A functional beer of Sorbus arvensis, which comprises the following components by weight percentage: 0.4% of hops, 0.4% of dry yeast, 4% of wheat flour, 92.5% of sterile water, 2% of edible sugar, and Rowan fruit juice 0.4%, rice 0.3%.

[0052] A method for preparing Aronia functional beer, the beer comprising the following steps:

[0053] (1) Wheat flour production: select conventional malt, sieve and crush it to get wheat flour, put it into the mash pot;

[0054] (2) Rice gelatinization: select high-quality rice, after sieving and crushing, put it into a gelatinization pot for gelatinization treatment to obtain rice paste;

[0055](3) Saccharification: after mixing evenly the rice paste and the wheat flour in the saccharification pot, add sterile water to carry out the saccharification process to obtain wort;

[0056] (4) Filtration: Filtrating the saccharified wort to obtain clarified wort;

[0057] (5) Preheating: add the fresh Aronia berry juice to the above-men...

Embodiment 3

[0070] A functional beer of Sorbus arvensis, which comprises the following components by weight percentage: 0.6% of hops, 0.5% of dry yeast, 6% of wheat flour, 88% of sterile water, 4% of edible sugar, and Rowan fruit juice 0.5%, rice 0.4%.

[0071] A method for preparing Aronia functional beer, the beer comprising the following steps:

[0072] (1) Wheat flour production: select conventional malt, sieve and crush it to get wheat flour, put it into the mash pot;

[0073] (2) Rice gelatinization: select high-quality rice, after sieving and crushing, put it into a gelatinization pot for gelatinization treatment to obtain rice paste;

[0074] (3) Saccharification: after mixing evenly the rice paste and the wheat flour in the saccharification pot, add sterile water to carry out the saccharification process to obtain wort;

[0075] (4) Filtration: Filtrating the saccharified wort to obtain clarified wort;

[0076] (5) Preheating: add the fresh Aronia berry juice to the above-ment...

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Abstract

The present invention discloses aronia melanocarpa functional beer and a preparation method thereof, and relates to the technical field of beer. The beer comprises the following components in percentages by weight: 0.3-0.6% of hops, 0.2-0.6% of dry yeast, 3-6% of wheat flour, 88-95% of sterile water, 1-4% of edible sugar, 0.3-0.5% of fresh aronia melanocarpa fruit juice and 0.2-0.5% of rice. The preparation of the beer comprises the following manufacture steps: (1) wheat flour manufacturing; (2) rice gelatinization; (3) saccharifying; (4) filtering; (5) preheating; (6) boiling; (7) convolutionseparation; (8) cooling; (9) fermenting; (10) fine filtering; and (11) sterilizing and filling. The method is simple in manufacture processes and relatively low in cost, realizes combination of the fresh aronia melanocarpa fruit juice and the beer, retains various nutrients of the aronia melanocarpa, also retains various characteristics of the beer, meets requirements of consumers on modern products, and is suitable for wide popularization.

Description

technical field [0001] The invention relates to the technical field of beer, in particular to a functional beer of Aronia nigra and a preparation method thereof. Background technique [0002] Beer is brewed with wheat malt and barley malt as the main raw materials, added with hops, liquid gelatinization and saccharification, and then liquid fermentation. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains a variety of amino acids , vitamins, low-molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat in the body. Therefore, beer is often called " Liquid Bread". [0003] However, traditional malt-produced beer contains a large amount of carbohydrates, which can cause obesity and a big belly after drinking often, and this obesity caused by drinking malt beer will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12H1/07
CPCC12C5/00C12C11/02C12H1/063
Inventor 吴洪彦
Owner 吴洪彦
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