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Cherry beer and preparation method thereof

A technology of cherry beer and cherry, which is applied in the field of cherry beer and its preparation, which can solve the problems of rapid loss of cherry fruit aroma, short shelf life of products, and influence on the taste of finished products, so as to achieve slow loss of cherry flavor, rich cherry aroma, and obvious beer flavor Effect

Pending Publication Date: 2021-05-28
汉源县昊业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the brewing of cherry beer, some cherry juices are added at the beginning of the main fermentation, and some after the end of the fermentation. However, if the cherry juice is added at the beginning of the main fermentation, under the action of microorganisms and chemical reactions during the main fermentation, Make the finished product lack of cherry flavor and bitter taste; if the cherry juice is added after fermentation, the reaction time is short, and the sour taste of the cherry itself is strong, which easily covers the taste of beer and affects the mouthfeel of the finished product. The aroma of cherry fruit is lost quickly, which makes the shelf life of the product shorter and affects the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A cherry beer, comprising the following raw materials in parts by weight: 85-100 parts of malt, 0.5-2.5 parts of hops, 50-65 parts of cherries, 0.1-0.3 parts of beer yeast, 0.02-0.08 parts of Monascus, and 0.01-0.03 parts of inorganic salts , amino acid 0.1-0.3; wherein the inorganic salt is Zn 2+ 、K + , Mg 2+ Any one or more of them, the added amount is 0.8-1.5mmol / L; the amino acid is a fermentable amino acid, selected from glutamic acid or arginine.

Embodiment 2

[0033] A method for preparing cherry beer, comprising the following steps:

[0034] Wash the cherries and mix them with water at a ratio of 1:1-1.3 to extract the juice, and filter to obtain cherry juice;

[0035] Adding the first part by weight of Monascus, the second part by weight of inorganic salts and the third part by weight of amino acid to the above cherry juice and reacting at 40-45° C. for 20-30 hours to obtain a cherry juice intermediate;

[0036] The malt is crushed and mixed with water for saccharification to obtain wort;

[0037] After boiling the wort, first add 15% of the total weight of hops and boil for 10-13 minutes; then add 55% of the total weight of hops and boil for 30-35 minutes; finally add 30% of the total weight of hops, boil for 10-15 minutes, and filter through precipitation Obtain transparent wort, and finally cool it down to 6-8°C within 1 hour, and carry out oxygenation operation while cooling to obtain a mixed solution;

[0038] Add brewer's ...

Embodiment 3

[0044] Preparation of a cherry beer:

[0045] The raw materials are calculated in parts by weight, and 50 parts of cherries after cleaning and depitting are mixed with water at a ratio of 1:1 to extract juice, and filtered to obtain cherry juice;

[0046] Add 0.009 parts of Monascus, 0.004 parts of zinc chloride and 0.06 parts of glutamic acid to the above cherry juice, react at 40°C for 25 hours, and obtain the cherry juice intermediate;

[0047] Grind 85 parts of malt and mix with water according to the material-to-water ratio of 1:3; heat up to 50°C and keep warm for 35 minutes; heat up to 60°C again and keep warm for 65 minutes; finally heat up to 70°C and keep warm for 15 minutes, stirring continuously during the heating process, get the wort;

[0048] After boiling the above wort, first add 0.075 parts of hops, boil for 10 minutes; then add 0.275 parts of hops, boil for 30 minutes; finally add 0.15 parts of hops, boil for 10 minutes, obtain transparent wort by sedimenta...

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PUM

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Abstract

The invention belongs to the technical field of beer brewing, and discloses a cherry beer and a preparation method thereof. According to the invention, a part of monascus, inorganic salt and amino acid are firstly reacted with cherry juice, the reacted cherry juice is added into the beer in a post-fermentation starting stage, meanwhile, the rest of monascus, inorganic salt, amino acid and yeast jointly carry out main fermentation on the beer, the mixed liquid after completing the main fermentation and the cherry juice after the reaction are jointly subjected to post-fermentation, the obtained cherry beer has obvious beer flavor and rich cherry fragrance, the beer flavor and the cherry fragrance are mutually coordinated, the loss of the cherry flavor is slow during the storage period, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a cherry beer and a preparation method thereof. Background technique [0002] Cherries are one of the most popular temperate fruits. They are rich in water, carbohydrates, vitamins, amino acids, organic acids and trace elements, and have significant effects on human health and diseases. Because the cherries are thin and fleshy, it is difficult to store and transport, and it is difficult to meet the needs of the market from the farm to the dining table. Therefore, some cherries are processed into liquid products such as cherry juice or kirsch beer. [0003] Cherry beer is a kind of fruit juice fermented beer brewed by adding cherry juice in the brewing production. While maintaining the flavor characteristics of beer, it also has the fruity aroma and color of cherry. At present, in the brewing of cherry beer, some cherry juices are added at the beginning of the main fermenta...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C11/00C12C7/04C12C7/20C12C5/00C12R1/865C12R1/645
CPCC12C12/00C12C12/002C12C12/006C12C11/003C12C7/042C12C7/205C12C5/00C12C2200/01
Inventor 何宗昊龙江邬昊曦赵春梅邬利江姚建龙
Owner 汉源县昊业科技有限公司
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