Preparation method of Lonicera caerulea fruit beer

Abstract

The invention relates to a preparation method of Lonicera caerulea fruit beer. The Lonicera caerulea fruit beer according to the invention comprises the following raw materials in percentage by weight: 2 to 5 percent of Lonicera caerulea fruit juice, 90 to 95 percent of barley malt, 2 to 5 percent of burnt malt and 0.05 to 0.15 percent of hops, and is prepared through Lonicera caerulea fruit juicepreparation, malt juice preparation, malt juice fermentation, and temperature lowering maturation. In the preparation process of the Lonicera caerulea fruit beer, the Lonicera caerulea fruit juice isrespectively added when the boiling is completed and when the main fermentation is completed, wherein through the addition of the Lonicera caerulea fruit juice when the boiling is completed, the partof fruit juice is heated, fructose in the fruit juice can be better dissolved in the malt juice to participate in the fermentation; the fruit flavor of the Lonicera caerulea fruit is better merged with the beer, so that the beer body is fuller; after the main fermentation is completed, the Lonicera caerulea fruit is added; the flavor of the Lonicera caerulea fruit can be possibly remained; and through post fermentation, the Lonicera caerulea fruit juice and fermentation liquid are sufficiently mixed, so that the beer body is stable.

Description

technical field [0001] The invention relates to a preparation method of indigo beer, belonging to the technical field of beer production. Background technique [0002] Blue indigo fruit is an oval blue-purple berry, like agate stone, with a sweet and sour taste. Blue indigo contains 7 kinds of amino acids and vitamin C. It can be eaten raw, and can also provide pigments. It can also be used to make wine, beverages and jams. The buds, fruits and flowers of blue indigo are also sources of nectar. It is rich in vP active substances, such as rutin, anthocyanin, etc., with extremely high medicinal value. [0003] Due to its potential nutritional value, medicinal value and commercial value, the blueberry is a rare, pure, natural, green and wild edible berry in the world. , its added value is higher, so it has broad prospects for development and utilization. It is worth emphasizing that Russia has processed the blueberry into a special drink for astronauts. Some researchers at ...

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Problems solved by technology

Chinese patent document CN106281842A (application number 201510308806.1) discloses a preparation method of indigo fruit wine; it solves the problems of large anthocyanin loss, unbalanced wine body, uncoordinated wine body, heavy bitterness and unsightly presence in the existing brewing process. The problem of unpleasant strong hay fragrance; the process steps adopted are: step 1) harvesting and selection: step 2) into the tank to adjust the ingredients: step 3) fermentation: step 4) static storage: step 5) purification treatment: Step 6) Blending: Step 7) Freezing treatment: Step 8) Sterilization and filling: Step 9) Bottle storage: After filling the glass bottle, place the bottle horizontally on the wine rack in the wine cellar at a temperature of 7-15°C and a humidity of 70°C Under the condition of -85% static storage for more than 6 months, then pack and leave the factory

In this technical field, different fermented foods use completely different fermentation processes. The existing process of adding indigo fruit cannot provide effective technical inspiration for the brewing of indigo fruit beer. In the fermentation process of indigo fruit beer, the difficulty is that indigo fruit It is necessary to adjust the fermentation process according to the amount and timing of the addition of the blueberry fruit, otherwise the brewed blueberry beer will be bitter, sour and unbalanced, which will affect the quality of the blueberry beer

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