Beer fermentation process and fermentation equipment

A technology of beer fermentation and fermentation equipment, applied in the field of beer brewing, to achieve the effect of warming the body, avoiding getting angry, and having a comfortable taste

Pending Publication Date: 2021-11-02
台酒实业福建集团有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But this method is only applicable to the combined production and preparation of kiwi fruit juice and craft beer, it is difficult to realize the combination of various nutritious fruits and beer in the production of fruit wine, and brew a new type of beer that is fresh, high in nutrition and strong and healthy. Room for improvement

Method used

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  • Beer fermentation process and fermentation equipment
  • Beer fermentation process and fermentation equipment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Such as figure 1 Shown, a kind of fermenting equipment of beer, comprises dicing blender and pulverizer. The dicing mixer is used for cutting and mixing the pulp of fresh passion fruit and the inner white flesh of the passion fruit skin, and the pulverizer is used to obtain a pulverized mixture. Among them, the pulverizer is connected with a fluidized furnace and a first-stage fermentation tank in sequence. The primary fermenter and the dicing mixer are connected with a feed mixer, and the feed mixer is connected with a secondary fermenter, and is used to guide the materials in the primary fermenter and the dicing mixer into the secondary fermenter for fermentation, To obtain a new type of passion fruit mature beer with comfortable taste, rich nutrition and blood circulation.

[0068] It should be mentioned that a primary feeding tank, a secondary feeding tank and a tertiary feeding tank are sequentially arranged between the primary pulverizer and the fluidized fluidi...

Embodiment 2

[0087] The difference between embodiment two and embodiment one is that the fresh passion fruit processing part in embodiment two comprises the steps:

[0088] S11. Take the fresh passion fruit pulp and the inner white meat of the passion fruit peel, cut into pieces, and stir to obtain the passion fruit puree;

[0089] S12. Add 3.5% salt water to the passion fruit puree, and the quality of the salt water is 15% of the mass of the passion fruit puree, and obtain the passion fruit salt water compound juice after fully stirring;

[0090] S13. Add mangosteen pulp to the passion fruit salt water compound juice, and the quality of the mangosteen pulp is 3% of the mass of the passion fruit puree to obtain a mixed fruit compound juice, wherein the mangosteen pulp has undergone pre-treatment, and the pre-treatment includes: mangosteen The pulp is placed in a juicing device to be squeezed and filtered through a sieve.

Embodiment 3

[0092] The difference between embodiment three and embodiment one is that the fresh passion fruit processing part in embodiment three comprises the steps:

[0093] S11. Take the fresh passion fruit pulp and the inner white meat of the passion fruit peel, cut into pieces, and stir to obtain the passion fruit puree;

[0094] S12. Add 3.5% salt water to the passion fruit puree, and the quality of the salt water is 18% of the mass of the passion fruit puree, and obtain the passion fruit salt water compound juice after fully stirring;

[0095] S13. Add mangosteen pulp to the passion fruit brine compound juice, and the quality of the mangosteen pulp is 4% of the mass of the passion fruit puree, to obtain a mixed fruit compound juice, wherein the mangosteen pulp has undergone pre-treatment, and the pre-treatment includes: mangosteen The pulp is placed in a juicing device to be squeezed and filtered through a sieve.

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Abstract

The invention discloses a beer fermentation process and fermentation equipment, and relates to the technical field of beer brewing. The main points of the technical scheme are that the beer fermentation equipment comprises a fresh passion fruit processing part, a wort fermentation part and a mixed fermentation part; the mixed fermentation part comprises the following steps: S31, mixing the mixed fruit material composite juice and the wort fermentation liquor, wherein the mass of the mixed fruit material composite juice is 12-16% of that of the wort fermentation liquor; S32, guiding the mixed raw materials obtained in the step S31 into a secondary fermentation tank for fermentation, wherein the temperature of the secondary fermentation tank is controlled to be 12-15 DEG C, the pressure of the fermentation tank is 0-0.02 Mpa, and the fermentation time is 1-2 months; S33, sequentially performing filtering and filling to obtain the fermented high-concentration passion fruit ripe beer. The method comprises the following steps: processing fresh passion fruits to obtain mixed fruit compound juice; obtaining wort fermentation liquor from the wort fermentation part; finally, obtaining the passion fruit ripe beer which is comfortable in taste, rich in nutrition and capable of promoting blood circulation through the mixed fermentation part.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a beer fermentation process and fermentation equipment. Background technique [0002] Beer is a nutritious beverage. In addition to minerals, alcohol and carbon dioxide, it also contains a variety of vitamins, minerals and amino acids needed by the human body. Beer is a low-alcohol fermented wine with malt as the main raw material, fermented with hops and foamed with carbon dioxide. It is a refreshing drink for summer and autumn to prevent heatstroke, cool down, quench thirst and stop sweat. Alcohol can promote blood circulation. [0003] Passion fruit belongs to the herbaceous vine of Passiflora family Passiflora, and the fruit can be eaten raw or used as vegetables and feed. Being used as medicine has the effect of excitement and strength. The fruit pulp is juicy, adding bicarbonate and sugar can be made into an aromatic and delicious drink, and it can also be added to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C7/20C12C11/00
CPCC12C5/00C12C7/20C12C11/003
Inventor 林润暄陈钰淇陈志杰林灼华
Owner 台酒实业福建集团有限责任公司
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