Fruit and vegetable composite cherry flavored beer and preparation method thereof

A compound, cherry technology, applied in beer brewing and other directions, can solve the problems of single product variety, insufficient market promotion, not enough varieties, etc., and achieve the effect of bright color and soft cherry aroma.

Inactive Publication Date: 2021-04-20
杭州千岛湖啤酒有限公司
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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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fruit-vegetable compound cherry-flavored beer, comprising the following raw materials by weight percentage: 40% water, 25% barley malt, 15% wheat malt, 20% cherry juice, 4% white sugar, 0.3% hops, 0.4% yeast, black beer Gallon juice 15%, blueberry juice 15%, black carrot juice 0.6%.

[0029] Its preparation method is as follows:

[0030] (1) Take barley malt and wheat, add water accounting for 10% of their weight respectively, grind the barley malt and wheat through a pulverizer, then add water, mix well, and form malt mash;

[0031] (2) Add white granulated sugar to the malt mash, enter the mash pot, heat up to 75°C for 10 minutes, then heat up 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 it warm for 30 minutes, then raise the temperature to 70°C and keep it warm for 30 minutes, filter to separate the solution from the grains, for this reason, it is necessary to wash the wort from ...

Embodiment 2

[0037] A fruit-vegetable compound cherry-flavored beer, comprising the following raw materials by weight percentage: 30% of water, 20% of barley malt, 10% of wheat malt, 15% of cherry juice, 3% of white sugar, 0.3% of hops, 0.4% of yeast, black beer Gallon juice 13%, blueberry juice 12%, black carrot juice 0.5%.

[0038] Its preparation method is as follows:

[0039] (1) Take barley malt and wheat, add water accounting for 10% of their weight respectively, grind the barley malt and wheat through a pulverizer, then add water, mix well, and form malt mash;

[0040] (2) Add white granulated sugar to the malt mash, enter the mash pot, heat up to 75°C for 10 minutes, then heat up 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 it warm for 30 minutes, then raise the temperature to 70°C and keep it warm for 30 minutes, filter to separate the solution from the grains, for this reason, it is necessary t...

Embodiment 3

[0046] A fruit-vegetable compound cherry-flavored beer, comprising the following raw materials by weight percentage: 40% water, 20% barley malt, 10% wheat malt, 13% cherry juice, 3% white sugar, 0.3% hops, 0.4% yeast, black beer Gallon Juice 10%, Blueberry Juice 10%, Black Carrot Juice 0.5%.

[0047] Its preparation method is as follows:

[0048] (1) Take barley malt and wheat, add water accounting for 10% of their weight respectively, grind the barley malt and wheat through a pulverizer, then add water, mix well, and form malt mash;

[0049] (2) Add white granulated sugar to the malt mash, enter the mash pot, heat up to 75°C for 10 minutes, then heat up 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 it warm for 30 minutes, then raise the temperature to 70°C and keep it warm for 30 minutes, filter to separate the solution from the grains, for this reason, it is necessary to wash the wort from ...

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PUM

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Abstract

The invention relates to fruit and vegetable composite cherry flavored beer. The fruit and vegetable composite cherry flavored beer comprises the following raw materials in percentage by weight of 30-40 percent of water, 15-25 percent of barley malt, 10-15 percent of wheat malt, 15-20 percent of cherry juice, 2-4 percent of white granulated sugar, 0.1-0.3 percent of hops, 0.2-0.4 percent of yeast, 10-15 percent of blackcurrant juice, 10-15 percent of blueberry juice and 0.3-0.6 percent of black carrot juice. According to the fruit and vegetable composite cherry flavored beer, NFC fruit juice is added, the addition amount of the fruit juice reaches 33%, no essence or pigment is added, and pure natural fermentation is performed, so that the fruit and vegetable composite cherry flavored beer has unique fragrance, and the color of the beer is improved.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a fruit-vegetable compound cherry-flavored 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 mee...

Claims

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Application Information

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IPC IPC(8): C12C5/00
Inventor 方志远胡逸帆胡华勇吕吉鸿杨祥根余桂桃
Owner 杭州千岛湖啤酒有限公司
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