Preparation method of roxburgh rose beer

A technology of prickly pear and beer, which is applied in the field of preparation of prickly pear beer, which can solve problems such as the basic level of nutrients in prickly pear, the influence of flavor, and the inability to guarantee the original taste and aroma of prickly pear juice, and achieve good abiotic stability , unique taste, and the effect of improving abiotic stability

Inactive Publication Date: 2020-03-31
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this method does not add fresh aseptic thorn pear juice in the late stage fermentation process, can not guarantee the original taste and the fragrance of thorn pear juice, can not guarantee the basic level of nutritive substance in the thorn pear to the greatest extent, and used such as citric acid, Food additives such as sweeteners affect the flavor of prickly pear beer

Method used

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  • Preparation method of roxburgh rose beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of prickly pear beer, comprising steps as follows:

[0031] (1) Preparation of Rosa roxburghii juice: Take 30kg of fresh Rosa roxburghii juice, destem and crush it, squeeze it with a press, the juice yield can reach 70%, and finally squeeze out about 20L of fresh Rosa roxburghii puree, then add 2g of pectin The enzyme was left to react at room temperature for 1 hour to obtain prickly pear juice, which was stored in a refrigerator at 4°C for later use;

[0032] (2) Preparation of wort: Weigh 20kg of barley malt and 0.5kg of wheat malt, pulverize them in the form of "wet powder" and put them into 80 liters of water at 55°C, add 0.5g of β-glucanase and 10g of calcium chloride Mix evenly to prepare mixed mash, first heat the mixed mash at 55°C for 20 minutes, heat it up to 65°C for 60 minutes, then heat it up to 72°C for 10 minutes, and finally heat it up to 78°C and pour it into the filter tank, add Hot water at 78°C discharges the oxygen at the botto...

Embodiment 2

[0036] The preparation method of Rosa roxburghii beer as described in embodiment 1, difference is:

[0037] In step (3), add 30g of bitter hops at the 10th minute of wort boiling, add 15L of prickly pear juice and 30g of fragrant hops at the 50th minute of boiling, add 12g of carrageenan and 80g of nutrient salt after boiling for 60 minutes, separate and heat in a whirling tank The mixture was cooled to 18° C. to prepare 100 liters of mixed wort at 12° P. Other steps were the same as in Example 1.

Embodiment 3

[0039] The preparation method of Rosa roxburghii beer as described in embodiment 1, difference is:

[0040] In step (3), add 15g of bitter hops to the wort at the 10th minute of boiling, add 25g of bitter hops at the 30th minute of boiling, add 10L of prickly pear juice and 10g of fragrant hops at the 50th minute of boiling, add 10g of carrageenan and 70g of fragrant hops after boiling for 60 minutes Nutrient salts are separated from thermal coagulation in the whirling tank to prepare 100 liters of mixed wort at 12 ° P. Other steps are the same as in Example 1.

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Abstract

The invention relates to a preparation method of roxburgh rose beer, which comprises the following steps: removing stems from fresh roxburgh roses, crushing and squeezing to obtain fresh roxburgh rosepuree, adding pectinase, and standing for a reaction to obtain roxburgh rose juice; mixing and crushing barley malt and wheat malt, and adding water to prepare mixed mash; carrying out multi-stage temperature leaching saccharification, boiling after saccharification, adding hops and rosa roxburgh rose juice in the boiling process, and finally, performing fermenting to obtain the roxburgh rose beer. The roxburgh rose beer prepared by the invention maintains the flavor of fresh malt beer, also has the fruity flavor of roxburgh rose, is pure in flavor, fresh, refreshing and unique in taste, andmeanwhile, improves the durability of beer foam.

Description

technical field [0001] The invention relates to a preparation method of prickly pear beer, which belongs to the technical field of beer brewing Background technique [0002] Rosa roxbunghii, scientific name Rosa roxbunghii, is the fruit of the perennial deciduous shrub of Rosaceae. Nine-headed bird and Wenxian fruit are nutritious and precious fruits for nourishing and fitness, and they are rare fruits. Born in sunny hillsides, valleys, roadsides and bushes at an altitude of 500-2500 meters, it is a natural wild fruit in Guizhou, western Hubei mountainous areas, Xiangxi, Liangshan, Mianning mountainous areas and other places. It is found in Kaifeng City, Henan Province and Guizhou Province. Large-scale artificial planting. The record of using prickly pear to brew prickly pear wine in history was first seen in the verse of Wu Songliang in "Returning to Qianxi" in the thirteenth year of Qing Daoguang (1833 A.D.): "Newly brewed prickly pear invites you to get drunk. Three ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C7/04C12C7/20C12C11/00
CPCC12C12/00C12C5/006C12C5/00C12C7/04C12C7/20C12C7/205C12C11/003C12C2200/01
Inventor 聂聪王啸尘孙少康张洁杨贵恒张浩军
Owner QILU UNIV OF TECH
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