CN102220190A - Beer containing carrot juice and kiwi juice and preparation method thereof - Google Patents
Beer containing carrot juice and kiwi juice and preparation method thereof Download PDFInfo
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- CN102220190A CN102220190A CN 201110155028 CN201110155028A CN102220190A CN 102220190 A CN102220190 A CN 102220190A CN 201110155028 CN201110155028 CN 201110155028 CN 201110155028 A CN201110155028 A CN 201110155028A CN 102220190 A CN102220190 A CN 102220190A
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- radix dauci
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Abstract
The invention relates to the field of food, and specifically relates to beer containing carrot juice and kiwi juice and a preparation method thereof. The beer containing carrot juice and kiwi juice is characterized by comprising, in one liter of the beer, 50-120 ml of carrot juice, 5-30 ml of kiwi juice and the balance of beer. The beer containing carrot juice and kiwi juice not only maintains the flavor of beer but also has the flavor of fruit and vegetable juice and nutrient and health-care functions, and thus has better taste; the carrot juice is very useful to human body because the carrot juice contains a large number of vitamins especially vitamin E, folic acid, trace elements, amino acid and the like; and kiwi juice is used so as to not only enrich the taste of the product but also enable the acidity of fruit and vegetable juice to be approximate to the acidity of the beer by adjusting the acidity of the carrot juice, thus the flavor stability of the beer can be maintained.
Description
Technical field
The present invention relates to the beer field, be specifically related to a kind of beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and preparation method thereof.
Background technology
Beer belongs to a kind of traditional beverage, the little hardship of its taste, be to be main raw material with Fructus Hordei Germinatus, through the fermented wine that contains carbonic acid gas, blistered low-alcoholic that forms of fermentation brew, it not only contains rich nutrient contents, and have a good mouthfeel, dark popular to people and like with its distinctive foam and special fragrance.
Beer in the market all is based on pale beer, mainly be to be major ingredient by Fructus Hordei Germinatus, brewing water, hops and yeast, with starchiness auxiliary material such as corn, rice, wheat etc. is auxiliary material, under suitable condition, and a kind of low-alcoholic drink that makes through beer yeast fermenting.
Because at present the kind and the mouthfeel of beer are all more single, so people have developed garden spgarden stuff beer gradually, as fruit beer, pineapple beer, but owing to are subjected to the restriction of production technology, the still difficult so far product of seeing garden spgarden stuff beer.Its technical barrier mainly contains, and has lost the taste of original fruit juice or vegetables after the bottled garden spgarden stuff beer production, has formed the not good beer of a kind of mouthfeel.Muddiness, precipitation appear in market bottled garden spgarden stuff beer easily in addition, influence the outward appearance and the color and luster of beer, and this also is the technical barrier that fruit-vegetable and beer market is restricted.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, this contains the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, the original local flavor that has not only kept beer, and has a nutrient health-care function of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, sweet and sour taste, mouthfeel is rather good.
The present invention adopts bright Radix Dauci Sativae juice, the Fructus actinidiae chinensis juice that presses, and has avoided Radix Dauci Sativae juice, long, rotten problem of Fructus actinidiae chinensis juice shelf time.
The present invention also provides the above said making method that contains the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, by this method produce contain Radix Dauci Sativae juice, the Fructus actinidiae chinensis juice beer taste is good, local flavor is all good.
A kind of beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, be characterized in beer, adding Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, in the above said beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice of 1L, Radix Dauci Sativae juice is that 50～120 ml, Fructus actinidiae chinensis juice are 5～30ml, and surplus is a beer.
Preferably, in the above said beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice of 1L, Radix Dauci Sativae juice is that 50～100 ml, Fructus actinidiae chinensis juice are 15～25ml, and surplus is a beer.
Preferably, in the above said beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice of 1L, Radix Dauci Sativae juice is that 70 ml, Fructus actinidiae chinensis juice are 20ml, and surplus is a beer.
Preferably, in the above said beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice of 1L, Radix Dauci Sativae juice is that 60 ml, Fructus actinidiae chinensis juice are 10ml, and surplus is a beer.
More than said beer be the beer of fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid.
The pH of Radix Dauci Sativae juice is generally about 6.5, and the pH value of beer is generally about 4.3, for mouthfeel and the local flavor that keeps beer, the method applied in the present invention is that Fructus actinidiae chinensis juice is mixed with Radix Dauci Sativae juice, the pH value of Fructus actinidiae chinensis juice is generally about 3.5, the pH value of mixed Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and beer is approaching, has guaranteed the mouthfeel and the local flavor of beer.
Also charge into CO in the above beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice
2, because beer is to contain CO
2Therefore the alcoholic drink of gas charges into CO
2Gas is to CO
2Gaseous tension 0.1～12mpa, and stablize 5～10min.
The making method of the above beer garden spgarden stuff beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice comprises following step:
A. prepare Radix Dauci Sativae juice and Fructus actinidiae chinensis juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice; Select fresh Kiwifruit, clean, the device of the squeezing the juice Fructus actinidiae chinensis juice of squeezing out is adopted in peeling, and Radix Dauci Sativae juice, Fructus actinidiae chinensis juice are placed the constant volume container;
B. the beer of fermenting-ripening is added among the step a and fills in the container of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, the beer of fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. charge into CO in the beer in step b
2Gas to pressure 0.1～12mpa, is stablized 5～10min.
Kiwifruit is a kind of fruit that liked by the human consumer, the delicate succulence of its fruit, and the delicate fragrance deliciousness, sour-sweet tasty and refreshing, the vegetal pole horn of plenty.Its Vitamin C content is up to 100～420g/100mg, than high several times even tens times of fruit such as citrus, apple, also contains the several mineral materials of multiple organism such as a large amount of sugar, protein, amino acid and needed by human simultaneously.According to the food research center test of U.S. Rutgers university, Kiwifruit is abundant, the most comprehensive fruit of nutrition in the various fruit.
Kiwifruit contains good food fibre and abundant antioxidant, can play the effect of heat-clearing and fire-reducing, moistening dryness for relaxing bowels, can effectively prevent and treat constipation and hemorrhoid.Kiwifruit contains anti-mutation composition gsh, helps suppressing to bring out the sudden change of cancer gene, and multiple cancer cells pathologies such as liver cancer, lung cancer, skin carcinoma, prostate cancer are had certain restraining effect.Kiwifruit is rich in arginine, can improve blood flow effectively, stops the formation of thrombus, and sickness rate and the treatment impotence that reduces cardiovascular disordeies such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis is had special effect.Kiwifruit contains a large amount of natural sugar alcohols material inositols, can regulate carbohydrate metabolism effectively, regulates intracellular hormone and neural conduction effect, to preventing diabetes and dysthymia disorders unique effects is arranged.
Fructus actinidiae chinensis juice can suppress the generation of melanoma and skin carcinoma, contains arginine, and the cardiologist finds that it can improve blood flow and stop the formation of thrombus in the arterial blood; Kiwifruit is occupying the 4th aspect the natural oxidation inhibitor content; Xenthophylls, be send out in the Kiwifruit with a kind of important plant composition, and prevent and treat prostate cancer and lung cancer is relevant, Kiwifruit is rare one of the chlorophyllous fruit that contains when ripe.Radix Dauci Sativae juice and Fructus actinidiae chinensis juice are added in the beer, have the mouthfeel and the nutrition of Radix Dauci Sativae and Kiwifruit when not only making beer, and make beer have the function of above said Radix Dauci Sativae Kiwifruit, the health of human body has been brought multiple efficacies.
The invention has the beneficial effects as follows: above contain the local flavor that Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer have not only kept beer, also have the local flavor and the nutrient health-care function of garden spgarden stuff, and its mouthfeel is good; Contain a large amount of VITAMIN, particularly vitamin-E in the Radix Dauci Sativae juice, folic acid, trace element, amino acid etc. have very useful effect to human body; The taste of product has not only been enriched in the use of Fructus actinidiae chinensis juice, and sweet and sour taste, and the acidity that can regulate Radix Dauci Sativae juice make the acidity of the garden spgarden stuff acidity of adding near beer, have kept the stability of beer flavor.
Embodiment
Come a kind of beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice of the present invention is done further explanation below by specific embodiment, so that those skilled in the art understands the present invention.
Embodiment 1
A. prepare Radix Dauci Sativae juice and Fructus actinidiae chinensis juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice; Select fresh Kiwifruit, clean, the device of the squeezing the juice Fructus actinidiae chinensis juice of squeezing out is adopted in peeling, and 50ml Radix Dauci Sativae juice, 5ml Fructus actinidiae chinensis juice are placed the constant volume container;
B. the beer of fermenting-ripening is added in the container that fills Radix Dauci Sativae juice, Fructus actinidiae chinensis juice among the step a to the cumulative volume of the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and fermenting-ripening be 1L, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. charge into CO in the beer in step b
2Gas to pressure 10mpa, is stablized 5min.
Reference examples 1
A. prepare Radix Dauci Sativae juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice, the 55ml Radix Dauci Sativae juice is placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Radix Dauci Sativae juice and fermenting-ripening is 1L in the container that fills Radix Dauci Sativae juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. charge into CO in the beer in step b
2Gas to pressure 10mpa, is stablized 5min.
Reference examples 2
A. prepare Fructus actinidiae chinensis juice: select fresh Kiwifruit, clean, the device expressed Fructus actinidiae chinensis juice of squeezing the juice is adopted in peeling, and the 55ml Fructus actinidiae chinensis juice is placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Fructus actinidiae chinensis juice and fermenting-ripening is 1L in the container that fills Fructus actinidiae chinensis juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. charge into CO in the beer in step b
2Gas to pressure 10mpa, is stablized 5min.
Reference examples 3
A. the beer with the 1L fermenting-ripening joins in the container, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
B. charge into CO in the beer in step a
2Gas to pressure 10mpa, is stablized 5min.
| Look | Flavor | Total appraisal | |
| Present embodiment | Orange-yellow | The beer that has Radix Dauci Sativae and Kiwifruit flavor | Mouthfeel is good, fragrance is unique |
| Reference examples 1 | Orange-yellow | The beer that has carrot flavour | Mouthfeel is good, and Radix Dauci Sativae fragrance is arranged |
| Reference examples 2 | Weak golden | The beer that light Kiwifruit flavor is arranged | Mouthfeel is good, and Kiwifruit fragrance is arranged |
| Reference examples 3 | Weak golden | Single beer taste | Mouthfeel is distinguished the flavor of with ordinary beer. |
Embodiment 2
A. prepare Radix Dauci Sativae juice and Fructus actinidiae chinensis juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice; Select fresh Kiwifruit, clean, the device expressed Fructus actinidiae chinensis juice of squeezing the juice is adopted in peeling, and 60ml Radix Dauci Sativae juice, 10ml Fructus actinidiae chinensis juice are placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and fermenting-ripening is 1L in the container that fills Radix Dauci Sativae juice, Fructus actinidiae chinensis juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. to the constant volume container, charge into CO from the bottom inflation inlet
2Gas to pressure 10mpa, is stablized 8min.
Embodiment 3
A. prepare Radix Dauci Sativae juice and Fructus actinidiae chinensis juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice; Select fresh Kiwifruit, clean, the device expressed Fructus actinidiae chinensis juice of squeezing the juice is adopted in peeling, and 70ml Radix Dauci Sativae juice, 20ml Fructus actinidiae chinensis juice are placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and fermenting-ripening is 1L in the container that fills Radix Dauci Sativae juice, Fructus actinidiae chinensis juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. to the constant volume container, charge into CO from the bottom inflation inlet
2Gas to pressure 12mpa, is stablized 10min.
Reference examples 1
A. prepare Radix Dauci Sativae juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice, the 90ml Radix Dauci Sativae juice is placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Radix Dauci Sativae juice and fermenting-ripening is 1L in the container that fills Radix Dauci Sativae juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. to the constant volume container, charge into CO from the bottom inflation inlet
2Gas to pressure 12mpa, is stablized 10min.
Reference examples 2
A. prepare Fructus actinidiae chinensis juice: select fresh Kiwifruit, clean, the device expressed Fructus actinidiae chinensis juice of squeezing the juice is adopted in peeling, and the 90ml Fructus actinidiae chinensis juice is placed the constant volume container;
B. the beer of fermenting-ripening is added that the beer cumulative volume to Fructus actinidiae chinensis juice and fermenting-ripening is 1L in the container that fills Fructus actinidiae chinensis juice among the step a, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
C. to the constant volume container, charge into CO from the bottom inflation inlet
2Gas to pressure 12mpa, is stablized 10min.
Reference examples 3
A. the beer with the 1L fermenting-ripening joins in the container, the beer of this fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid;
B. to the constant volume container, charge into CO from the bottom inflation inlet
2Gas to pressure 12mpa, is stablized 10min.
| Look | Flavor | Total appraisal | |
| Present embodiment | Orange-yellow | The beer that has Radix Dauci Sativae and Kiwifruit flavor | Mouthfeel is good, fragrance is unique |
| Reference examples 1 | Orange-yellow | The beer that has denseer carrot flavour | Mouthfeel is good, and Radix Dauci Sativae fragrance is arranged |
| Reference examples 2 | Weak golden | The beer that denseer Kiwifruit flavor is arranged | Mouthfeel is good, and Kiwifruit fragrance is arranged |
| Reference examples 3 | Weak golden | Single beer taste | Mouthfeel is distinguished the flavor of with ordinary beer. |
Claims (7)
1. beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, it is characterized in that, contain Radix Dauci Sativae juice, Fructus actinidiae chinensis juice and beer in the described beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, 1L is described to be contained in the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, Radix Dauci Sativae juice is that 50～120 ml, Fructus actinidiae chinensis juice are 5～30ml, and surplus is a beer.
2. a kind of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer of containing as claimed in claim 1 is characterized in that, 1L is described to be contained in the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, and Radix Dauci Sativae juice is that 50～100 ml, Fructus actinidiae chinensis juice are 15～25ml, and surplus is a beer.
3. a kind of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer of containing as claimed in claim 1 is characterized in that, 1L is described to be contained in the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, and Radix Dauci Sativae juice is that 70 ml, Fructus actinidiae chinensis juice are 20ml, and surplus is a beer.
4. a kind of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer of containing as claimed in claim 1 is characterized in that, 1L is described to be contained in the beer of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice, and Radix Dauci Sativae juice is that 60 ml, Fructus actinidiae chinensis juice are 10ml, and surplus is a beer.
5. as each described a kind of beer that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice among the claim 1-4, it is characterized in that described beer is the beer of fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid.
6. a kind of making method that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer as claimed in claim 1 comprises following step:
A. prepare Radix Dauci Sativae juice and Fructus actinidiae chinensis juice: select fresh Radix Dauci Sativae and clean the back fragmentation, adopt the device expressed Radix Dauci Sativae juice of squeezing the juice; Select fresh Kiwifruit, clean, the device of the squeezing the juice Fructus actinidiae chinensis juice of squeezing out is adopted in peeling, and Radix Dauci Sativae juice, Fructus actinidiae chinensis juice are placed the constant volume container;
B. fill in the container of Radix Dauci Sativae juice, Fructus actinidiae chinensis juice among the beer adding step a with fermenting-ripening;
C. charge into CO in the beer in step b
2Gas to pressure 0.1～12mpa, is stablized 5～10min.
7. a kind of making method that contains Radix Dauci Sativae juice, Fructus actinidiae chinensis juice beer as claimed in claim 6 is characterized in that, the beer of described fermenting-ripening, be meant beer fermentation finish after temperature reduce to-1～0 ℃ beer fermentation liquid.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110155028 CN102220190B (en) | 2011-06-10 | 2011-06-10 | Beer containing carrot juice and kiwi juice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110155028 CN102220190B (en) | 2011-06-10 | 2011-06-10 | Beer containing carrot juice and kiwi juice and preparation method thereof |
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| CN102220190A true CN102220190A (en) | 2011-10-19 |
| CN102220190B CN102220190B (en) | 2013-03-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112190A (en) * | 2015-09-17 | 2015-12-02 | 云南紫啤啤酒有限责任公司 | Beer containing maca and black carrots and preparing method thereof |
| CN112111358A (en) * | 2020-09-21 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Kiwi fruit beer and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077741A (en) * | 1993-03-20 | 1993-10-27 | 周宏建 | Carrot beer and production method thereof |
| CN1190671A (en) * | 1998-03-26 | 1998-08-19 | 河南信阳啤酒集团公司一厂 | Method for producing yangtao juice beer |
| CN101781616A (en) * | 2009-01-21 | 2010-07-21 | 陈严 | Roxburgh rose beer and preparation method thereof |
-
2011
- 2011-06-10 CN CN 201110155028 patent/CN102220190B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077741A (en) * | 1993-03-20 | 1993-10-27 | 周宏建 | Carrot beer and production method thereof |
| CN1190671A (en) * | 1998-03-26 | 1998-08-19 | 河南信阳啤酒集团公司一厂 | Method for producing yangtao juice beer |
| CN101781616A (en) * | 2009-01-21 | 2010-07-21 | 陈严 | Roxburgh rose beer and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112190A (en) * | 2015-09-17 | 2015-12-02 | 云南紫啤啤酒有限责任公司 | Beer containing maca and black carrots and preparing method thereof |
| CN112111358A (en) * | 2020-09-21 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Kiwi fruit beer and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102220190B (en) | 2013-03-27 |
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