CN112625824A - Beer and preparation method thereof - Google Patents
Beer and preparation method thereof Download PDFInfo
- Publication number
- CN112625824A CN112625824A CN202011639351.9A CN202011639351A CN112625824A CN 112625824 A CN112625824 A CN 112625824A CN 202011639351 A CN202011639351 A CN 202011639351A CN 112625824 A CN112625824 A CN 112625824A
- Authority
- CN
- China
- Prior art keywords
- wort
- fermentation liquid
- beer
- red
- malt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 73
- 230000004151 fermentation Effects 0.000 claims abstract description 73
- 239000007788 liquid Substances 0.000 claims abstract description 64
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 49
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000000679 carrageenan Substances 0.000 claims abstract description 16
- 229940113118 carrageenan Drugs 0.000 claims abstract description 16
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 16
- 229920001525 carrageenan Polymers 0.000 claims abstract description 16
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims description 15
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000008369 fruit flavor Substances 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 description 23
- 241000209140 Triticum Species 0.000 description 20
- 235000021307 Triticum Nutrition 0.000 description 20
- 239000004458 spent grain Substances 0.000 description 10
- 235000020989 red meat Nutrition 0.000 description 8
- 241000209219 Hordeum Species 0.000 description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- DHHFDKNIEVKVKS-FMOSSLLZSA-N Betanin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC(C[C@H]2C([O-])=O)=C1[N+]2=C\C=C\1C=C(C(O)=O)N[C@H](C(O)=O)C/1 DHHFDKNIEVKVKS-FMOSSLLZSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000000842 betacyanins Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000020419 dragon fruit juice Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- DHHFDKNIEVKVKS-MVUYWVKGSA-N Betanin Natural products O=C(O)[C@@H]1NC(C(=O)O)=C/C(=C\C=[N+]/2\[C@@H](C(=O)[O-])Cc3c\2cc(O)c(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)c3)/C1 DHHFDKNIEVKVKS-MVUYWVKGSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000012677 beetroot red Nutrition 0.000 description 1
- 239000001654 beetroot red Substances 0.000 description 1
- 235000002185 betanin Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to beer and a preparation method thereof. The method comprises the following steps: s1, boiling the first wort made of malt, and adding hops and carrageenan before the boiling to obtain a second wort; s2, adding yeast into the second wort, and fermenting for 3-4 days to obtain a first fermentation liquid; s3, boiling and cooling red pulp dragon fruit grains, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 7-8 days to obtain a second fermentation liquid; s4, cooling the second fermentation liquid obtained in the step S3 to 1-5 ℃, and removing solid residues to obtain the beer. The invention also comprises the beer prepared by the preparation method. The beer prepared by the method is clear, and has fruit flavor.
Description
Technical Field
The invention relates to the field of food processing, in particular to beer and a preparation method thereof.
Background
The red-pulp pitaya serving as an economic crop has the advantages of being unique and thick as a food material, the fruit is bright and attractive in color, and has rich nutrition, health care and medicinal values, so that the red-pulp pitaya is called as an invaluable treasure. The red-pulp dragon fruit is rich in edible natural pigment, namely betacyanin, the betacyanin has the effects of scavenging free radicals, resisting oxidation and cancer, reducing blood fat and the like, and the betacyanin is used as a food additive to increase the nutritional value of food, and more product choices are provided for consumers. At present, the dragon fruits are planted in a large scale in many provinces such as Hainan province, Guangdong province, Guangxi province, Fujian province, Guizhou province, Yunnan province, Hubei province and the like. The red-meat pitaya is mainly eaten by fresh food at present, but the development of the pitaya planting economy is severely restricted by a single fresh food selling way. The fruity beer is an excellent mode for deep processing of fruits, and provides reference for deep processing and comprehensive development and utilization of dragon fruits. The beer prepared from the red-pulp dragon fruit is easy to cause beer turbidity, and the fruit flavor of the red-pulp dragon fruit is easy to lose in the process of preparing the beer.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: how to ensure that the beer has fruity flavor while the red meat pitaya beer is clear.
In order to solve the technical problems, the invention provides beer and a preparation method thereof.
The invention provides a preparation method of beer, which comprises the following steps:
s1, boiling the first wort made of malt, and adding hops and carrageenan before the boiling to obtain a second wort;
s2, adding yeast into the second wort, and fermenting for 3-4 days to obtain a first fermentation liquid;
s3, boiling and cooling red pulp dragon fruit grains, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 7-8 days to obtain a second fermentation liquid;
s4, cooling the second fermentation liquid obtained in the step S3 to 1-5 ℃, and removing solid residues to obtain the beer.
Further, before step S1, the method further includes:
preparing the first wort: mixing the pulverized malt with water at 50-55 deg.C, maintaining at 50-55 deg.C for 20-25min, heating to 60-66 deg.C for 60-65min, heating to 70-78 deg.C for 10-15min, and filtering to obtain the first wort.
Further, the crushed malt and water are mixed according to the material ratio of 1g to 3.5-4.5 ml.
Further, in step S2, fermenting at 20-22 deg.C for 3-4 days to obtain the first fermentation liquid; in step S3, fermenting at 20-22 deg.C for 7-8 days to obtain the second fermentation liquid.
Further, in step S3, the particle size of the red-pulp dragon fruit particles is 1-1.5 cm.
Further, in step S1, the added mass of the hops or the carrageenan is 0.03-0.1% of the mass of the first wort.
Further, in step S3, the mass ratio of the red-pulp dragon fruit grains to the first fermentation liquid is 1 (10-20).
Further, in step S3, the mass ratio of the orange peel to the first fermentation liquid is (0.01-0.03): (10-20).
Further, in step S2, the mass ratio of the yeast to the second wort is (0.005-0.01): 5-10.
The invention also comprises beer prepared by the preparation method.
Compared with the prior art, the invention has the advantages that: adding hops and carrageenan to obtain second wort before the first wort is boiled, clearing the second wort, then adding yeast to ferment for 3-4 days to obtain first fermentation liquid, basically finishing the high-foaming period of the first fermentation liquid, then boiling, cooling and sterilizing red pulp dragon fruit granules, adding the red pulp dragon fruit granules into the first fermentation liquid to avoid the loss of flavor substances of the dragon fruit along with carbon dioxide, keeping the fruit flavor of the dragon fruit as much as possible, simultaneously adding orange peels to further promote the flavor coordination of the dragon fruit beer, and then continuing to ferment for 7-8 days to obtain second fermentation liquid, wherein ethanol generated in the fermentation liquid is beneficial to the leaching and stabilization of betanin in the fruit granules; and then cooling to 1-5 ℃, removing solid residues to obtain the beer, wherein red-pulp pitaya particles and yeast can be precipitated to the bottom of a fermentation container together, the clarity of the beer is not influenced, and the nutritional substances of the red-pulp pitaya, such as beet pigment, vitamins and minerals, also enter the beer, so that the nutritional value of the beer is improved while the beer is clear, and the beer has fruity flavor and pleasant taste.
Detailed Description
The specific embodiment provides a preparation method of beer, which comprises the following steps:
1) crushing malt: mixing barley malt and wheat malt according to the mass ratio of (3.5-4.0) to (1.0-1.5), adding water to moisten wheat, and then crushing to ensure that the wheat grains are crushed and the wheat hulls are not broken;
2) preparing the first wort: mixing the crushed malt and water according to a material ratio of 1g: 3.5-4.5 ml at 50-55 ℃, keeping the mixture at 50-55 ℃ for 20-25min, heating to 60-66 ℃ for 60-65min, heating to 70-78 ℃ for 10-15min, adding the saccharified wort into a filter tank, filtering by using spent grains as a filter aid, washing the spent grains with hot water at 80 ℃ for 2-3 times, combining the filtrates, and filtering to obtain the first wort; the material ratio of the crushed malt to the first wort is 1g: 4-8 ml;
3) boiling a first wort made from malt, and adding hops and carrageenan before the boiling to obtain a second wort; wherein the added mass of the hops or the carrageenan is 0.03-0.1% of the mass of the first wort;
4) adding yeast into the second wort, and fermenting at 20-22 deg.C for 3-4 days to obtain a first fermentation liquid; the mass ratio of the yeast to the second wort is (0.005-0.01): 5-10);
5) boiling, sterilizing and cooling red pulp dragon fruit grains with the grain diameter of 1-1.5cm, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 7-8 days to obtain a second fermentation liquid; the mass ratio of the red-meat pitaya particles to the first fermentation liquid is 1 (10-20); the mass ratio of the orange peel to the first fermentation liquid is (0.01-0.03): (10-20);
6) cooling the second fermentation liquid obtained in the step 5) to 1-5 ℃, and removing solid residues to obtain the beer.
The specific embodiment also comprises the beer prepared by the preparation method.
The following detailed description of the preferred embodiments of the invention is provided to illustrate the principles of the invention and not to limit the scope of the invention.
In the following examples or comparative examples, the barley malt used was australian barley malt, the hop used was morse hop, and the yeast used was belgian yeast.
Example 1
This example presents a beer, which was prepared by the following steps:
1) crushing malt: mixing barley malt and wheat malt according to the mass ratio of 4.0:1.0, adding water to moisten wheat and then crushing to ensure that the wheat grains are crushed and the wheat hulls are not broken;
2) preparing the first wort: mixing the crushed malt and water according to a material ratio of 1g:3.5ml at 50 ℃, keeping the mixture at 50 ℃ for 20min, heating to 66 ℃ for 60min, heating to 72 ℃ for 10min, adding the saccharified wort into a filter tank, filtering by using spent grains as a filter aid, washing the spent grains with hot water at 80 ℃ for 2-3 times, combining the filtrates, and filtering to obtain first wort; the material ratio of the crushed malt to the first wort is 1g to 4 ml;
3) boiling a first wort made from malt, and adding hops and carrageenan before the boiling to obtain a second wort; wherein the added mass of the hops or the carrageenan is 0.03 percent of the mass of the first wort;
4) adding yeast into the second wort, and fermenting for 3 days at 20 ℃ to obtain a first fermentation liquid; the mass ratio of the yeast to the second wort is 0.005: 8;
5) boiling, sterilizing and cooling red pulp dragon fruit grains with the grain size of 1cm, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 7 days to obtain a second fermentation liquid; the mass ratio of the red-meat pitaya particles to the first fermentation liquid is 1: 10; the mass ratio of the orange peels to the first fermentation liquid is 0.01: 10;
6) cooling the second fermentation liquid obtained in the step 5) to 1 ℃, and removing solid residues to obtain the beer.
Example 2
This example presents a beer, which was prepared by the following steps:
1) crushing malt: mixing barley malt and wheat malt according to the mass ratio of 3.5:1.5, adding water to moisten wheat and then crushing to ensure that the wheat grains are crushed and the wheat hulls are not broken;
2) preparing the first wort: mixing and mixing the crushed malt and water according to a material ratio of 1g:4ml at 55 ℃, keeping the mixture at 55 ℃ for 25min, then heating to 65 ℃ for 65min, then heating to 75 ℃ for 15min, then adding the saccharified wort into a filter tank, filtering by taking spent grains as a filter aid, washing the spent grains with hot water at 80 ℃ for 2-3 times, and combining the filtrates and filtering to obtain the first wort; the material ratio of the crushed malt to the first wort is 1g to 8 ml;
3) boiling a first wort made from malt, and adding hops and carrageenan before the boiling to obtain a second wort; wherein the added mass of the hops is 0.1 percent of the mass of the first wort; the adding mass of the carrageenan is 0.05 percent of the mass of the first wort;
4) adding yeast into the second wort, and fermenting at 22 ℃ for 4 days to obtain a first fermentation liquid; the mass ratio of the yeast to the second wort is 0.005: 5;
5) boiling, sterilizing and cooling red pulp dragon fruit grains with the grain diameter of 1.5cm, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 8 days to obtain a second fermentation liquid; the mass ratio of the red-meat pitaya particles to the first fermentation liquid is 1: 15; the mass ratio of the orange peels to the first fermentation liquid is 0.03: 15;
6) cooling the second fermentation liquid obtained in the step 5) to 5 ℃, and removing solid residues to obtain the beer.
Example 3
This example presents a beer, which was prepared by the following steps:
1) crushing malt: mixing barley malt and wheat malt according to the mass ratio of 4.0:1.5, adding water to moisten wheat and then crushing to ensure that the wheat grains are crushed and the wheat hulls are not broken;
2) preparing the first wort: mixing the crushed malt and water according to a material ratio of 1g:4.5ml at 50 ℃, keeping the mixture at 55 ℃ for 25min, then heating to 65 ℃ for 65min, then heating to 75 ℃ for 15min, then adding the saccharified wort into a filter tank, filtering by taking spent grains as a filter aid, washing the spent grains with hot water at 80 ℃ for 2-3 times, combining the filtrates, and filtering to obtain the first wort; the material ratio of the crushed malt to the first wort is 1g to 6 ml;
3) boiling a first wort made from malt, and adding hops and carrageenan before the boiling to obtain a second wort; wherein the added mass of the hops is 0.08 percent of the mass of the first wort; the adding mass of the carrageenan is 0.1% of the mass of the first wort;
4) adding yeast into the second wort, and fermenting at 22 ℃ for 4 days to obtain a first fermentation liquid; the mass ratio of the yeast to the second wort is 0.01: 10;
5) boiling, sterilizing and cooling red pulp dragon fruit grains with the grain diameter of 1.5cm, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 8 days to obtain a second fermentation liquid; the mass ratio of the red-meat pitaya particles to the first fermentation liquid is 1: 20; the mass ratio of the orange peels to the first fermentation liquid is 0.01: 20;
6) cooling the second fermentation liquid obtained in the step 5) to 5 ℃, and removing solid residues to obtain the beer.
Example 4
This example presents a beer, which was prepared by the following steps:
1) crushing malt: mixing barley malt and wheat malt according to the mass ratio of 4.0:1.2, adding water to moisten wheat and then crushing to ensure that the wheat grains are crushed and the wheat hulls are not broken;
2) preparing the first wort: mixing the crushed malt and water according to a material ratio of 1g:3.5ml at 52 ℃, keeping the mixture at 52 ℃ for 20min, heating to 60 ℃ for 60min, heating to 78 ℃ for 15min, adding the saccharified wort into a filter tank, filtering by using spent grains as a filter aid, washing the spent grains with hot water at 80 ℃ for 2-3 times, combining the filtrates, and filtering to obtain first wort; the material ratio of the crushed malt to the first wort is 1g to 7 ml;
3) boiling a first wort made from malt, and adding hops and carrageenan before the boiling to obtain a second wort; wherein the added mass of the hops is 0.1 percent of the mass of the first wort; the adding mass of the carrageenan is 0.08 percent of the mass of the first wort;
4) adding yeast into the second wort, and fermenting at 22 ℃ for 4 days to obtain a first fermentation liquid; the mass ratio of the yeast to the second wort is 0.008: 9;
5) boiling, sterilizing and cooling red pulp dragon fruit grains with the grain diameter of 1.5cm, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 8 days to obtain a second fermentation liquid; the mass ratio of the red-meat pitaya particles to the first fermentation liquid is 1: 15; the mass ratio of the orange peels to the first fermentation liquid is 0.03: 20;
6) cooling the second fermentation liquid obtained in the step 5) to 3 ℃, and removing solid residues to obtain the beer.
Comparative example 1
Comparative example 1 differs from example 1 only in that dragon fruit juice is added instead of the dragon fruit particles, specifically: in the step 5), 1cm of red-meat pitaya particles are boiled, sterilized, cooled and juiced and then added into the first fermentation liquid, and other steps and reaction conditions are the same.
Comparative example 2
This comparative example differs from example 1 only in that the first fermentation broth was obtained for 1 day of fermentation instead of three days of fermentation, specifically: in the step 4), fermenting for 1 day at 20 ℃ to obtain a first fermentation liquid; fermentation was carried out for 9 days in step 5), and the other steps and conditions were the same as in example 1.
The beer prepared by the embodiment 1-4 of the invention is rose red, clear and transparent, has obvious fruity flavor and is pleasant in taste; in the beer prepared in the comparative example 1, the red pulp dragon fruit juice forms a flocculent dispersion system in the fermentation liquid, and solid impurities cannot be precipitated and separated; comparative example 2, although clear and transparent, had no fruit flavor because the earlier addition of red pulp dragon fruit particles resulted in a loss of flavor with carbon dioxide produced by fermentation.
The preparation method provided by the invention is simple to operate, and the dragon fruit pulp particles are added into the wort in the later stage of main fermentation and are fermented for two times, so that the red-pulp dragon fruit brewed beer prepared by the method is bright rose red, clear and transparent, fragrant in fruit flavor, harmonious in bouquet, lasting and fine in foam, moderate in bitter taste and pure in taste. The invention develops a new healthy and fashionable variety of the brewed beer, enriches the ways of deep processing and comprehensive development and utilization of the dragon fruit, and is beneficial to the development of the dragon fruit planting economy.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (10)
1. The preparation method of the beer is characterized by comprising the following steps:
s1, boiling the first wort made of malt, and adding hops and carrageenan before the boiling to obtain a second wort;
s2, adding yeast into the second wort, and fermenting for 3-4 days to obtain a first fermentation liquid;
s3, boiling and cooling red pulp dragon fruit grains, adding the red pulp dragon fruit grains into the first fermentation liquid, adding orange peels into the first fermentation liquid, and continuously fermenting for 7-8 days to obtain a second fermentation liquid;
s4, cooling the second fermentation liquid obtained in the step S3 to 1-5 ℃, and removing solid residues to obtain the beer.
2. The method according to claim 1, further comprising, before step S1:
preparing the first wort: mixing the pulverized malt with water at 50-55 deg.C, maintaining at 50-55 deg.C for 20-25min, heating to 60-66 deg.C for 60-65min, heating to 70-78 deg.C for 10-15min, and filtering to obtain the first wort.
3. The preparation method according to claim 2, wherein the ground malt is mixed with water in a material ratio of 1g to 3.5-4.5 ml.
4. The method of claim 1, wherein the first fermentation broth is obtained by fermenting at 20-22 ℃ for 3-4 days in step S2; in step S3, fermenting at 20-22 deg.C for 7-8 days to obtain the second fermentation liquid.
5. The method of claim 1, wherein in step S3, the red-pulp pitaya particles have a particle size of 1-1.5 cm.
6. The method according to claim 1, wherein the hop or the carrageenan is added in an amount of 0.03 to 0.1% by mass based on the mass of the first wort in step S1.
7. The preparation method according to claim 1, wherein in step S3, the mass ratio of the red-pulp pitaya particles to the first fermentation liquid is 1 (10-20).
8. The method of claim 1, wherein in step S3, the ratio of the orange peel to the first fermentation broth is (0.01-0.03): 10-20).
9. The method of claim 1, wherein in step S2, the mass ratio of the yeast to the second wort is (0.005-0.01): 5-10).
10. A beer produced by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011639351.9A CN112625824A (en) | 2020-12-31 | 2020-12-31 | Beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011639351.9A CN112625824A (en) | 2020-12-31 | 2020-12-31 | Beer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112625824A true CN112625824A (en) | 2021-04-09 |
Family
ID=75290491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011639351.9A Pending CN112625824A (en) | 2020-12-31 | 2020-12-31 | Beer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112625824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113736589A (en) * | 2021-09-15 | 2021-12-03 | 湖北工业大学工程技术学院 | Pitaya acid beer and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007228908A (en) * | 2006-03-02 | 2007-09-13 | Okinawa Pref Gov | Dragon fruit sparkling alcoholic drink and method for producing the same |
| CN106978291A (en) * | 2017-04-14 | 2017-07-25 | 钦州市钦南区科学技术情报研究所 | A kind of preparation method of flue fruit beer |
| CN107189890A (en) * | 2017-07-31 | 2017-09-22 | 福建省亚热带植物研究所 | A kind of production method of flue fruit beer |
| CN107955766A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of brewing method of flue fruit beer |
| CN110669600A (en) * | 2019-11-22 | 2020-01-10 | 樊世春 | Preparation method of pumpkin beer |
| CN111826254A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya beer |
-
2020
- 2020-12-31 CN CN202011639351.9A patent/CN112625824A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007228908A (en) * | 2006-03-02 | 2007-09-13 | Okinawa Pref Gov | Dragon fruit sparkling alcoholic drink and method for producing the same |
| CN107955766A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of brewing method of flue fruit beer |
| CN106978291A (en) * | 2017-04-14 | 2017-07-25 | 钦州市钦南区科学技术情报研究所 | A kind of preparation method of flue fruit beer |
| CN107189890A (en) * | 2017-07-31 | 2017-09-22 | 福建省亚热带植物研究所 | A kind of production method of flue fruit beer |
| CN111826254A (en) * | 2019-04-22 | 2020-10-27 | 福建省亚热带植物研究所 | Production method of high-alcohol-content pitaya beer |
| CN110669600A (en) * | 2019-11-22 | 2020-01-10 | 樊世春 | Preparation method of pumpkin beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113736589A (en) * | 2021-09-15 | 2021-12-03 | 湖北工业大学工程技术学院 | Pitaya acid beer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564533B (en) | Preparation method of mangosteen beer | |
| CN102827716A (en) | Brewing technology of blueberry fruit beer | |
| CN103805403A (en) | Litchi nutrition wine and brewing method thereof | |
| CN102851162A (en) | Black food beer and production technology thereof | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN101560455B (en) | Method for producing nutritious and health-protection tea liquor | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN112625824A (en) | Beer and preparation method thereof | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN101085949A (en) | Bramble beer and brewing method thereof | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN106754103A (en) | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine | |
| CN103436405B (en) | Truffle fermented wine and brewing method thereof | |
| CN108244607B (en) | Blood-replenishing flavor glutinous rice wine lees sauce and preparation method thereof | |
| CN112251314A (en) | Production process of nitraria fruit wine | |
| CN112080359A (en) | Tree dried apricot beer and preparation method and application thereof | |
| CN111548872A (en) | Preparation method of crabapple beer | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar | |
| CN104312837A (en) | Brewing process of lotus seed-glutinous rice wine | |
| CN109181922A (en) | A kind of brewing method of Chinese pear beer | |
| KR101581761B1 (en) | Using herbal medicine prescription medicine fermented food production methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210409 |
|
| RJ01 | Rejection of invention patent application after publication |