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Antioxidant kiwi fruit craft beer and preparation method thereof

A kiwifruit and antioxidant technology, applied in the field of winemaking, can solve the problems of single taste and large loss of nutritional value, and achieve the effects of improving immunity, improving nutritional value and enhancing physical fitness.

Pending Publication Date: 2021-05-14
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kiwi fruit craft beer with strong aroma, full-bodied wine body, malt, hop and kiwi aroma, high nutritional value and anti-oxidation, and a preparation method of the craft beer to solve the problem of existing refined beer. The nutritional value of brewed beer is greatly lost, and the taste is monotonous, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Choose fresh Qinmei kiwifruit with high maturity, hardness between 4.6 and 5.2N, complete appearance and no damage. After cleaning, use radio frequency technology to kill enzymes and sterilize. Use radio frequency equipment with a fixed frequency of 27.12MHz, which is extremely The plate spacing was 105 mm and the processing time was 3 minutes. After testing, the activity of polyphenol oxidase in kiwi fruit before treatment was 0.00127U, and the activity decreased by 92% after radio frequency treatment. And the Vc content of kiwifruit before treatment is 52.56±0.06mg / 100g, after radio frequency treatment is 51.56mg±0.18 / 100g, the Vc retention rate after radio frequency treatment is 98.1%, and the Vc retention degree is high.

[0028] 2. Peeling and squeezing the kiwi fruit treated with radio frequency in step 1, then adding jujube juice to the obtained kiwi fruit juice, the addition amount of the jujube juice being 10% of the mass of the kiwi fruit juice, to obtain t...

Embodiment 2

[0034] In step 1 of this embodiment, fresh Qinmei kiwifruit with high maturity, hardness between 4.6 and 5.2N, complete appearance and no damage is selected, and after cleaning, the enzyme-killing and sterilizing treatment is carried out by radio frequency technology, and the fixed frequency is 27.12 MHz radio frequency equipment, the distance between the plates is 105mm, and the processing time is 2 minutes. After testing, the activity was reduced by 78% after radio frequency treatment.

Embodiment 3

[0036] In step 2 of this embodiment, the kiwi fruit treated with radio frequency in step 1 was peeled and squeezed, and then jujube juice was added. The amount of jujube juice added was 6% of the mass of the kiwi fruit juice to obtain kiwi fruit and jujube compound juice. After testing, the total color difference ΔE of kiwi fruit and jujube compound juice is 1.8. Other steps are identical with embodiment 1.

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PUM

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Abstract

Antioxidant kiwifruit craft beer and a preparation method thereof are disclosed. Craft beer and kiwifruit juice are combined together, enzyme deactivation and sterilization treatment is conducted on the whole kiwifruit through a radio frequency technology, hovenia acerba juice is added into the kiwifruit juice, the nutritional value and original fragrance and color of the kiwifruit are reserved to the maximum extent, and therefore, the quality of the craft beer is improved, and the novel craft beer with high nutritional value is developed. The kiwi fruit juice and the craft beer are perfectly combined, so that the craft beer has an anti-oxidation function, and the obtained product is unique in taste and color, has the effects of promoting the production of body fluid to quench thirst, has an adjusting and health-care effect on a human body, can increase appetite, promote digestion, strengthen physique and improve immunity, also has the effects of resisting oxidation, resisting cancer, preventing cardiovascular diseases and the like. The requirements of consumers on food therapy and health preservation are met, and good market prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to an anti-oxidation kiwi fruit craft beer and a preparation method thereof. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards, consumers' consumption concepts are undergoing tremendous changes. People are no longer satisfied with the existing industrial beer, but pursue higher-end and personalized craft beer. At present, my country's craft beer is still in its infancy. If the market share of craft beer increases from the current 1% to 3%, compared with the huge beer market, the development space will be very broad. [0003] Kiwi fruit, also known as carambola, is mainly distributed in Shaanxi, Sichuan, Gansu and other places. Kiwi fruit is sweet and sour, delicious, nutritious, rich in vitamins, potassium, magnesium, cellulose, etc., and is known as the "King of Vitamin C". Kiwi fruit als...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C7/20C12C11/02A61K36/72A61P1/14A61P37/04A61P35/00A61P39/06C12R1/865
CPCC12C5/00C12C7/205C12C11/02A61K36/72A61K36/185A61P1/14A61P37/04A61P35/00A61P39/06A61K2300/00
Inventor 孟永宏齐焱熠邓红师琳珊郭玉蓉
Owner SHAANXI NORMAL UNIV