Pineapple fruit beer and preparation method thereof

A technology for pineapple and fruit beer, which is applied to the field of pineapple fruit beer and its preparation, can solve the problems of complex production process, overshoot of essence and flavor, insufficient aroma and freshness, etc., and achieves high nutritional value, soft taste, and avoids overshoot of essence. The effect of taste and incongruous taste

Pending Publication Date: 2021-04-27
广州南沙珠江啤酒有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the annual output of pineapples is very large, most of them are only used for processing into canned fruit. The processing and conversion capacity is low, and the transformation of product features into industrial features is not enough, resulting in frequent occurrences of poor sales and high yields.
Moreover, pineapples mature quickly, have a short preservation time, are easy to rot and deteriorate, and are not conducive to preservation. Mature pineapples rely heavily on fresh sales, and the market cannot digest them in a short period of time, resulting in a great waste of resources and great damage to fruit farmers. Economic losses
[0004] Existing pineapple beer is usually prepared by adding certain pineapple essence, fructose syrup and citric acid and other additives in beer. Poor coordination and softness
Most pineapple flavors are synthetic, and from a health point of view, they are not well accepted and recognized by consumers
In addition, some pineapple beers are produced by adding a small amount of concentrated pineapple juice or fresh juice to wort for mixed fermentation, and adding pineapple essence during post-modification. Compared with the method of adding essence, the pineapple beer flavor obtained in this way and taste better, but its aroma and freshness are not as good as fruit beers brewed with fresh pineapple
The Chinese invention application with the publication number CN110029028A is a kind of pineapple beer obtained by compounding pineapple, kiwi fruit and peach, and then adding yogurt for fermentation. This kind of production process is relatively complicated and it is not easy to realize large-scale production

Method used

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  • Pineapple fruit beer and preparation method thereof
  • Pineapple fruit beer and preparation method thereof
  • Pineapple fruit beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of pineapple fruit beer is prepared by the following method:

[0041](1) Peel and remove the core of the fresh and ripe pineapple without disease, cut into small pieces of uniform size, beat the pulp, pass through the 1.6mm sieve and the 0.8mm sieve quickly after the beating, and then pass through the 180bar high-pressure homogenizer Carry out homogenization; the homogeneous slurry is quickly placed under 10kPa for vacuum degassing to prevent browning of the pineapple juice; instant sterilization at 105°C, immediately cool down to 2-4°C, filter with a 1μm microporous membrane, clarify, Get the pineapple juice and set aside.

[0042] (2) Separately pulverize light-colored imported malt and rice to obtain malt powder and rice flour. Take 0.6kg of rice flour and add 2.3L of brewing water, add 0.18g of high temperature-resistant α-amylase, heat up to 73°C for 10 minutes, heat up to 95°C and rest for 35 minutes to obtain gelatinized mash for later use. Take 1.4kg of...

Embodiment 2

[0047] A kind of pineapple fruit beer is prepared by the following method:

[0048] (1) Peel and remove the core of the fresh and ripe pineapple without disease, cut into small pieces of uniform size, beat the pulp, pass through the 1.6mm sieve and the 0.8mm sieve quickly after the beating, and then pass through the 180bar high-pressure homogenizer Carry out homogenization; the homogeneous slurry is quickly placed under 10kPa for vacuum degassing to prevent browning of the pineapple juice; instant sterilization at 105°C, immediately cool down to 2-4°C, filter with a 1μm microporous membrane, clarify, Get the pineapple juice and set aside.

[0049] (2) Separately pulverize light-colored imported malt and rice to obtain malt powder and rice flour. Take 0.6kg of rice flour and add 2.3L of brewing water, add 0.18g of high temperature-resistant α-amylase, heat up to 73°C for 10 minutes, heat up to 95°C and rest for 35 minutes to obtain gelatinized mash for later use. Take 1.4kg o...

Embodiment 3

[0054] A kind of pineapple fruit beer is prepared by the following method:

[0055] (1) Peel and remove the core of the fresh and ripe pineapple without disease, cut into small pieces of uniform size, beat the pulp, pass through the 1.6mm sieve and the 0.8mm sieve quickly after the beating, and then pass through the 180bar high-pressure homogenizer Carry out homogenization; the homogeneous slurry is quickly placed under 10kPa for vacuum degassing to prevent browning of the pineapple juice; instant sterilization at 105°C, immediately cool down to 2-4°C, filter with a 1μm microporous membrane, clarify, Get the pineapple juice and set aside.

[0056] (2) Separately pulverize light-colored imported malt and rice to obtain malt powder and rice flour. Take 0.6kg of rice flour and add 2.3L of brewing water, add 0.18g of high temperature-resistant α-amylase, heat up to 73°C for 10 minutes, heat up to 95°C and rest for 35 minutes to obtain gelatinized mash for later use. Take 1.4kg o...

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Abstract

The invention provides pineapple fruit beer and a preparation method thereof, and relates to the technical field of beer brewing. The preparation method comprises the following steps: by taking rice flour and malt flour as raw materials, performing enzymolysis, performing saccharification, performing boiling, adding granular hops during boiling over, and performing cooling after boiling over to obtain basic wort for later use; inoculating the basic wort with yeast, performing oxygenating, performing early-stage fermentation at the temperature of 8-18 DEG C, and converting the early-stage fermentation into medium-stage fermentation when the sugar degree is reduced to 2-4 platos; and adding pineapple juice, performing uniform mixing, controlling the medium-stage fermentation temperature to be 11-20 DEG C, and after the concentration of diacetyl is less than or equal to 0.20 ppm and the fermentation degree reaches 55-60%, converting the medium-stage fermentation to later-stage fermentation, wherein the later-stage fermentation temperature is 0-4 DEG C, and the fermentation time is more than or equal to 5 days, so that the pineapple fruit beer is obtained. The pineapple fruit beer prepared by the preparation method disclosed by the invention is soft in mouth feel, has typical fresh pineapple fragrance, retains nutrient substances in pineapples, and has relatively high nutrient value.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a pineapple fruit beer and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's material conditions and the pursuit of diversified consumption, craft beer has become more and more popular among consumers, and various fruit beers, especially fermented fruit beer, have gradually entered the consumer market and become popular The pursuit and favor of consumers. Fruit beer not only has the flavor characteristics of beer, but also has the nutrition and aroma of fruit, so it has a broad market prospect. [0003] Pineapple, also known as pineapple, belongs to tropical and subtropical fruits. It is one of the bulk fruits with the largest cultivation area and large output in southern my country. Although the annual output of pineapples is very large, most of them are only used for processing into canned fruits. The processing...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C11/00C12C5/00C12C7/047C12C7/20
CPCC12C12/00C12C11/003C12C5/00C12C7/047C12C7/205C12C2200/01
Inventor 杨青龚霄涂京霞陈明张智皓陈少欢
Owner 广州南沙珠江啤酒有限公司
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