CN103805384A - Watermelon fruit beer and preparation method thereof - Google Patents
Watermelon fruit beer and preparation method thereof Download PDFInfo
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- CN103805384A CN103805384A CN201410077698.7A CN201410077698A CN103805384A CN 103805384 A CN103805384 A CN 103805384A CN 201410077698 A CN201410077698 A CN 201410077698A CN 103805384 A CN103805384 A CN 103805384A
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Abstract
The invention discloses watermelon fruit beer and a preparation method thereof to realize that beer, a watermelon alcoholic beverage and a fresh fruit juice are mixed together to achieve good mouthfeel and high nutritive value. The watermelon fruit beer consists of a watermelon raw wine, a fruit juice stock solution and a beer raw wine according to a mass ratio of 1:1:1, wherein the watermelon raw wine is prepared by juicing watermelon flesh and then performing fermentation, the beer raw wine is prepared by preparing malts into malt wort and then performing fermentation, and the fruit juice stock solution is prepared by juicing fresh fruits and then performing filtration; and then the watermelon raw wine, the fruit juice stock solution and the beer raw wine are mixed, clarified and filtered to obtain the watermelon fruit beer. Compared with the prior art, the watermelon fruit wine disclosed by the invention has a faint scent of watermelon, a malt fragrance of beer and a juice taste of fresh fruits and is rich in nutrition and good in mouthfeel, and the wine juice is clarified, so that the watermelon fruit beer is suitable for most people to drink.
Description
Technical field
The present invention relates to a kind of fruit beer beverage, particularly a kind of watermelon fruit beer beverage.
Background technology
Beer is a kind of nutritional drink, except containing mineral substance class, alcohol and carbonic acid gas, also contains the VITAMIN of multiple needed by human body, mineral substance and amino acid.Beer is take Fructus Hordei Germinatus as main raw material, that hopping is fermented into, contain the fermented wine of low-alcoholic that carbonic acid gas bubbles, be the quench one's thirst refreshment drink of hidroschesis of reducing temperature of heatstroke prevention summer and autumn, according to medical science and the research of beverage brainstrust, beer contains 4% alcohol, can stimulate circulation.Watermelon is rich in moisture (generally containing 93% moisture), except not fatty and cholesterol, also contain the nutritive ingredient of multiple needed by human body, especially containing potassium and vitamin A, and watermelon is abundant, superior in quality in china natural resources, but harvesting time is short, fresh-keeping difficulty, be processed into watermelon wine beverage and there is nutritive value, be suitable for again each area sale in season; China is Production of fruit big country, has a lot of local fruit of producing to be difficult for transporting away sale, is well suited for selling after local process for processing.
Summary of the invention
The object of this invention is to provide a kind of watermelon fruit beer and preparation method thereof, the technical problem that solve is that beer, watermelon wine beverage and fresh water fruit juice are merged, the mouthfeel having had and high nutritive value.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of watermelon fruit beer, in mass ratio, the former wine of watermelon, raw juice and the former wine of beer by 1:1:1 form, the former wine of described watermelon is to make through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is to make through fermentation after preparation of malt becomes wort, and raw juice is to filter and make after fresh fruit is squeezed the juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange.
A preparation method for watermelon fruit beer, comprises the following steps: one, attenuate, by attenuate, obtains beer stoste; Two, watermelon is squeezed the juice, and gets the flesh of Pulp Citrulli of fresh watermelon and squeezes the juice and filter, and obtains Pulp Citrulli juice; Three, fermentation of watermelon juice, Pulp Citrulli juice is pumped in fermentor tank, under 65-70 ℃ of condition, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%, the yeast juice of Pulp Citrulli juice quality 15% is linked in Pulp Citrulli juice after 40 ℃ are placed 15-30min, mix leavening temperature 20-25 ℃, fermentation time 4-6 days, to pol 0.5%, remove wine pin settling, adjust alcoholic strength to 18%-20%, obtain the former wine of watermelon; Four, fruit is squeezed the juice and is filtered, and fresh fruit is squeezed the juice, and obtains fruit juice, and fruit juice is filtered, and obtains raw juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange; Five, mix, by former watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution; Six, clarification, leaves standstill 24h by mixed solution, gets supernatant liquor, obtains clarification mixed solution; Seven, mixed solution filters, and uses aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μ m, and entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Described in the preparation method's of watermelon fruit beer of the present invention step 1, wort is sent into coned fermentation tank, and wort temperature is 11 ℃, the muddy yeast that access is 0.5%-0.65% to the volume parts of wort, insulation 36h, is warmed up to 12 ℃ and keeps 2 days, is warmed up to 14 ℃, keep 4 days, tank pressure is raised to 0.125MPa, cools to 5 ℃, keeps 1 day, discharge precipitation yeast, continue to be cooled to 0 ℃ of left and right, keep 5-7 days, obtain beer stoste.
Pulp Citrulli juice described in the preparation method's of watermelon fruit beer of the present invention step 2 uses piston-type juice extractor to squeeze.
In the preparation method's of watermelon fruit beer of the present invention step 3, after fermentation, adjust alcoholic strength to the Pulp Citrulli juice of 18%-20% and first pumped into wine storing jar, kept temperature 15-20 ℃, one month storage period, then obtained the former wine of watermelon.
In the preparation method's of watermelon fruit beer of the present invention step 4, with spiral juice extractor, fresh fruit is squeezed the juice, with separating centrifuge, by liquid-solid phase separation in fruit juice, separating factor is 20000, obtains raw juice.
In the preparation method's of watermelon fruit beer of the present invention step 6, press mixed solution quality, get the fish glue of 15mg/kg, dissolve lower than the de-oxygenised water of 20 ℃ by temperature, be deployed into the glue that concentration is 1%-2%, mix rear standing 30-60min, glue after leaving standstill is added in mixed solution, and 25r/min speed stirs 20min, and the mixed solution that has added glue is left standstill to 24h, get supernatant liquor, obtain clarification mixed solution.
The preparation method of watermelon fruit beer of the present invention, described wort is prepared by following steps: one, Fructus Hordei Germinatus is pulverized, in pre-immersion trough, by the 20-50 ℃ of water soaking 10-20min that did not have Fructus Hordei Germinatus for 100kg Fructus Hordei Germinatus, reach 25%-35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases 35%-40%; The immersion water of draining, is added the Fructus Hordei Germinatus after soaking in roller pulverizer and pulverizes by feed roller, and after pulverizing, meal and fine powder ratio are 1:2.5, add the water of malt quality 2.5-3 times 35-37 ℃ to size mixing, and after homogenate, squeeze into brew kettle with pump; Two, saccharification, soaks 0.5-1h, is warmed up to 50 ℃ of insulation 30min, is warmed up to 65 ℃ with 30min, and insulation 30min, is warming up to 68-70 ℃ of insulation 5 minutes, is warming up to 76-78 ℃, obtains converted mash; Three, wort filtration, uses filter vat that converted mash is filtered, and obtains wheat juice stoste, and the wheat juice stoste of collection is sent into boiling pot; Four, boil, the steam valve of opening boiling pot makes steam enter the bottom of a pan chuck, make the boiling of wheat juice stoste, while boiling 20-30min, add 129.5-176.4g hops, boiling evaporating solns to wort concentration is 11-12 ° of P, add 55.5-75.6g hops, continue to stop heating, get Re Mai juice after heated and boiled 10-20min; Five, hot trub separates, and hot wheat juice tangentially pumps into whirlpool tank with the speed that is not less than 10m/s, leaves standstill 30-40min, and wheat juice is pumped into cooler; Six, cooling, in cooler, use the cold water of 3-4 ℃ as refrigerant, carry out heat exchange with hot wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7-8 ℃, obtain cold wheat juice; Seven, the separation of cold sludge, cold wheat juice is via ventilation plant, sterile air is squeezed into after air flowmeter and air filter in cold wheat juice, make wheat juice oxygen level reach 8-12mg/L, then be pumped to flotation tank, back pressure 0.5-0.9atm in flotation tank tank, shelf-time 8-16h, remove cold wheat juice surfactant foam by skimming method, obtain wort.
In the preparation method of watermelon fruit beer of the present invention, step 3 prepared by wort, use filter vat to filter before converted mash, need first pump into 78 ℃ of hot water to the screen plate that overflows across filter pocket bottom in filter vat bottom, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 3-5 circle, converted mash is uniformly distributed in groove, static 10-30min, filter bed is formed on the bottom of filter vat, top is muddy wheat juice stoste, wheat juice valve by filter vat bottom is got back to filter bed top by muddy wheat juice stoste from filter vat bottom cycle, until muddy wheat juice stoste clarification, collect wheat juice stoste.
The preparation method of watermelon fruit beer of the present invention, when the wheat juice stoste of preferably clarifying in collection, adjusts the former flow velocity of wheat juice in step 3 prepared by wort, and making the wheat juice stoste elution time is 45-60min, in the time that filter bed exposes, collects and finishes.
Compared with prior art, watermelon fruit beer of the present invention has the delicate fragrance of watermelon, wheat perfume (or spice) and the fresh fruit fruit juice taste of beer, and nutritious mouthfeel is good, the clarification of wine juice, and suitable most of crowd drinks.
Accompanying drawing explanation
Fig. 1 is the schema that the present invention prepares watermelon fruit beer.
Embodiment
Below in conjunction with drawings and Examples, the present invention is described in further detail.
Watermelon fruit beer of the present invention, in mass ratio, the former wine of watermelon, raw juice and the former wine of beer by 1:1:1 form, the former wine of described watermelon is to make through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is to make through fermentation after preparation of malt becomes wort, and raw juice is to filter and make after fresh fruit is squeezed the juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange.
Watermelon is containing containing fertilizer by using various aldehyde in protein, glucose, sucrose, fructose, oxysuccinic acid, citrulline, L-glutamic acid, arginine, phosphoric acid, interior propylhomoserin, propionic acid, ethylene glycol, trimethyl-glycine, VITAMIN B4, radish element, carotene, lycopene, phytofluene, Vitamin A, B, C, volatile component, its contained citrulline, arginine composition, the urea that can increase in liver forms, and causes diuretic properties.The traditional Chinese medical science thinks that watermelon is cold in nature, and taste is sweet; There is clearing away summer heat, promote the production of body fluid to quench thirst, effect of diuresis relieving restlessness; Cure mainly chest diaphragm gas and stop up, full vexed not easypro, dysuria, the raw sore of mouth and nose, hot summer weather, heatstroke, the diseases such as relieving alcoholism.
Beer is to be made up of the cereal of sending out alcohol, therefore contain abundant vitamin B group, its alcoholic strength is low, be of high nutritive value, composition has the materials such as moisture, carbohydrate, protein, carbonic acid gas, VITAMIN and calcium, phosphorus, there is the title of " liquid bread ", often drunk functions of relieving summer heat, antithermic, help digest, Appetizing spleen-tonifying, the effect such as improve a poor appetite.The hops of adding in beer contains protein, VITAMIN, volatile oil, bitter principle, resin etc., has cardiac stimulant, stomach invigorating, diuresis, and the medical effects such as analgesia, all have good auxiliary curative effect to essential hypertension, heart trouble and tuberculosis etc.Puerpera has the beer, and to increase parent milk, makes baby obtain nutrition more fully.Beer particularly stout can make arteriosclerosis and cataractous sickness rate reduce by 50%, and heart trouble is had to resistant function.The frequent drinks beer of the male sex and young woman, can reduce the probability that obtains osteoporosis when old.The density of sclerotin and the intake of silicon have substantial connection, and in beer because contain a large amount of silicon, often drink and contribute to keep skeleton strong.
Therefore, watermelon fruit beer has heat-clearing, relieving summer-heat, diuresis multiple efficacies, also has the nutritive ingredient of fresh fruit, and its nutritive value is very abundant.
The preparation method of watermelon fruit beer beverage of the present invention, comprises the following steps:
One, Fructus Hordei Germinatus is pulverized
In pre-immersion trough, by the 20-50 ℃ of water soaking 10-20min that no Fructus Hordei Germinatus for 100kg Fructus Hordei Germinatus, reach 25%-35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases 35%-40%, and at this moment the enzyme in Fructus Hordei Germinatus starts to activate; The immersion water of draining, is added the Fructus Hordei Germinatus after soaking in two rollers or four-roller type pulverizer and pulverizes by feed roller, and after pulverizing, meal and fine powder ratio are 1:2.5, add the water of malt quality 2.5-3 times 35-37 ℃ to size mixing, and after homogenate, squeeze into brew kettle with pump.
Two, saccharification
Dipping 0.5-1h, promotes the activation of the softening and enzyme of Fructus Hordei Germinatus, is then warmed up to 50 ℃ of left and right and carries out protein and stop, insulation 30min, be warmed up to 65 ℃ with 30min, insulation 30min, and then be warming up to 68-70 ℃ of insulation 5 minutes, be warming up to again 76-78 ℃, stop saccharification, obtain converted mash.
Three, wort filtration
Pump into 78 ℃ of hot water in filter vat bottom and carry out preheating filter vat until water overflows across filter plate, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 3-5 circle, converted mash is uniformly distributed in groove, and static 10-30min, makes solid substance sedimentation in converted mash, form filter bed in filter vat bottom, top is muddy wheat juice stoste, by the wheat juice valve of filter vat bottom, muddy wheat juice stoste is got back to filter bed top from filter vat bottom cycle, until the clarification of muddy wheat juice stoste; Collect the wheat juice stoste of clarification, adjust the former flow velocity of wheat juice, making the wheat juice stoste elution time is 45-60min, in the time that filter bed exposes, collects and finishes, and the wheat juice stoste of collection is sent into boiling pot.Can discharge the air that screen plate below is gathered with 78 ℃ of hot water preheating filter vat, and after screen plate is heated to avoid the contacted filter plate of converted mash, viscosity increases, and can also cushion converted mash solution, prevent the notch of converted mash on stopping up at the bottom of filter vat.
Three, boil
The steam valve of opening boiling pot makes steam enter the bottom of a pan chuck, make the boiling of wheat juice stoste, while boiling 20-30min, add 129.5-176.4g hops, boiling evaporating solns to wort concentration is 11-12 ° of P, add 55.5-75.6g hops, continue to stop heating, get Re Mai juice after heated and boiled 10-20min.Tannin in hops is more active than barley tannin, boiling rear hopping is to make barley tannin prior to protein effect, then the tannin in hops forms mixture with protein effect again, the tannin that can make full use of in wheat juice like this carrys out solidifying protein, the non-biostability that improves beer, described hops are pellet hop.
Four, hot trub separates
Hot wheat juice tangentially pumps into whirlpool tank with the speed that is not less than 10m/s, leaves standstill 30-40min in order to precipitation heat coagulum, after removal hot trub, obtains wheat juice, and wheat juice is pumped into cooler.Hot wheat juice pumps in groove with tangential direction along cell wall, in groove, form cyclotron motion and produce centrifugal force, under centrifugal action, hot trub is thrown out of and sinks down into rapidly bottom land center from wheat juice, and middle part forms " taper " or heap shape coagulum at the bottom of tank, after separation finishes, wheat juice is discharged from the outlet of wheat juice, and hot trub is discharged from tank bottom outlet.
Five, cooling
In cooler, use the cold water of 3-4 ℃ as refrigerant, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7-8 ℃, obtain cold wheat juice.
Six, the separation of cold sludge
Via ventilation plant, sterile air is squeezed in cold wheat juice, made cold wheat juice oxygen level reach 8-12mg/L, be then pumped to flotation tank, back pressure 0.5-0.9atm in flotation tank, cold wheat juice is deposited 8-16h in flotation tank with pressure, removes cold wheat juice surfactant foam by skimming method, obtains wort.Remove hot trub and through cooled wheat juice, in wheat juice, pass into sterile air, wheat juice and sterile air are fully mixed, in wheat juice, can form be evenly distributed in a large number, extremely fine and closely woven small bubbles, the cold sludge of separating out in wheat juice can be adsorbed on bubble, and the bubble of the solid thing of adsorption condensing can slowly spill into wheat juice surface.
Seven, attenuate
Wort is sent into coned fermentation tank, and controlling wort temperature is 11 ℃, access muddy yeast, muddy yeast is 0.5%-0.65% to the volume parts of wort, is incubated 36h after entering tank, is warmed up to 12 ℃ and keeps 2 days, be warmed up to 14 ℃, keep 4 days, then tank pressure is raised to 0.125MPa, cool to 5 ℃, keep 1 day, discharge precipitation yeast, continue to be cooled to 0 ℃ of left and right, keep 5-7 days, obtain beer stoste.
Eight, watermelon is squeezed the juice
Use piston-type juice extractor, the flesh of Pulp Citrulli of fresh watermelon is squeezed the juice and filtered, obtain Pulp Citrulli juice.
Nine, fermentation of watermelon juice
Pulp Citrulli juice is pumped in fermentor tank, under 65-70 ℃ of condition, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%, the yeast juice of Pulp Citrulli juice quality 15% is linked in Pulp Citrulli juice after 40 ℃ are placed 15-30min, mix leavening temperature 20-25 ℃, fermentation time 4-6 days, to pol 0.5%, remove wine pin settling, adjust alcoholic strength and pump into wine storing jar to 18%-20%, temperature 15-20 ℃, one month storage period, obtain the former wine of watermelon.
Ten, fruit is squeezed the juice
With spiral juice extractor, fresh fruit is squeezed the juice, obtain fruit juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange.
11, fruit juice filters
Fruit juice is carried out to liquid-solid phase separation by separating centrifuge, and separating factor is 20000, obtains raw juice.
12, mix
By former watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.
14, clarification
Mixed solution is left standstill to 24h, get supernatant liquor, or press mixed solution quality, get the fish glue of 15mg/kg, the de-oxygenised water dissolving by temperature lower than 20 ℃, mix and be deployed into the glue that concentration is 1%-2%, leave standstill 30-60min, the glue after leaving standstill is added in mixed solution, 25r/min speed stirs 20min, leave standstill 24h, obtain clarification mixed solution.Described fish glue by prior art with fresh cod skin through enzyme processing, form through the processes such as extract at low temperature and sublimation drying again.
14, mixed solution filters
Use aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μ m, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.Aseptic thin-film filtering, the relative larger solid substance of particle such as microorganism, cold sludge existing in wine liquid is separated, thereby make wine body clear, after membrane filtration, need not just improve again the biologically stable of watermelon fruit beer through high-temperature sterilization, avoid the impact of heat on wine, kept the original fresh mouthfeel of watermelon fruit beer.
Product quality indicator
Oranoleptic indicator: color and luster is the orange red of happy people; Clear, no suspended substance, sediment-free; Fragrance has pure and fresh pure, graceful harmonious watermelon delicate fragrance, the distinctive hops perfume (or spice) of fruit fragrance and hops, Mai Xiang and aroma.
Physical and chemical index: wine degree is 10% ± 0.5%, sugar degree≤20%, total acid is 0.8-1.2g/L
Bacterium index:
| Project | Watermelon fruit beer |
| Total plate count/(individual/mL) | - |
| Coliform/(individual/100mL) | ≤50 |
| Pathogen enterobacteria | Must not detect |
Embodiment 1
In pre-immersion trough, by 20 ℃ of water soaking 20min that do not have Fructus Hordei Germinatus for 100kg Fructus Hordei Germinatus, reach 25% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 35%, the immersion water of draining, is added the Fructus Hordei Germinatus after soaking in dual roll type pulverizer and pulverizes by feed roller, and after pulverizing, meal and fine powder ratio are 1:2.5, add the water of 2.5 times 37 ℃ of malt qualities to size mixing, after homogenate, squeeze into brew kettle with pump.Dipping 1h, is then warmed up to 50 ℃ of left and right and carries out protein and stop, and insulation 30min, is being warmed up to 65 ℃ with 30min, insulation 30min, and then be warming up to 68 ℃ of insulations 5 minutes, then be warming up to 76 ℃, and stop saccharification, obtain converted mash.Pump into 78 ℃ of hot water until water overflows across filter plate in filter vat bottom, then converted mash is pumped into filter vat, start and plough slowly rotation 3 circles of scouring machine, converted mash is uniformly distributed in groove, static 30min, forms filter bed in filter vat bottom, and top is muddy wheat juice stoste, wheat juice valve by filter vat bottom is got back to filter bed top by muddy wheat juice stoste from filter vat bottom cycle, until the clarification of muddy wheat juice stoste; Collect the wheat juice stoste of clarification, adjust the former flow velocity of wheat juice when collection, making the wheat juice stoste elution time is 45min, in the time that filter bed exposes, collects and finishes, and the wheat juice stoste of collection is sent into boiling pot.The steam valve of opening boiling pot makes steam enter the bottom of a pan chuck, makes the boiling of wheat juice stoste, adds 129.5g pellet hop while boiling 20min, boiling evaporating solns to wort concentration is 11 ° of P, add 75.6g pellet hop, continue to stop heating, get Re Mai juice after heated and boiled 10min.Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, leave standstill 30min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler.In cooler, use the cold water of 4 ℃ as refrigerant, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 8 ℃, obtain cold wheat juice.Cold wheat juice, via ventilation plant, is squeezed into sterile air wherein, makes cold wheat juice oxygen level reach 8mg/L, then be pumped to flotation tank, back pressure 0.5-0.9atm in flotation tank, cold wheat juice is deposited 8-16h in flotation tank with pressure, remove cold wheat juice surfactant foam by skimming method, obtain wort.Wort is sent into coned fermentation tank, and controlling wort temperature is 11 ℃, access muddy yeast, muddy yeast is 0.5% to the volume parts of wheat juice, is incubated 36h after entering tank, is warmed up to 12 ℃ and keeps 2 days, be warmed up to 14 ℃, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 ℃, keep 1 day, discharge precipitation yeast, continue to be cooled to 0 ℃ of left and right, keep 7 days, obtain beer stoste.
Use piston-type juice extractor, flesh of Pulp Citrulli is squeezed the juice and filter, obtain Pulp Citrulli juice.Pulp Citrulli juice is pumped in fermentor tank, under 65 ℃ of conditions, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%.The yeast juice of Pulp Citrulli juice quality 15% is linked in Pulp Citrulli juice after 40 ℃ are placed 15min, mixes 25 ℃ of leavening temperatures, fermentation time 6 days, to pol 0.5%, remove wine pin settling, after adjustment alcoholic strength to 20%, pump into wine storing jar, temperature 15-20 ℃, one month storage period, obtains the former wine of watermelon.
With spiral juice extractor, fresh apple is squeezed the juice, obtain fruit juice, fruit juice is carried out to liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice.
By former watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.Press mixed solution quality, get the fish glue of 15mg/kg, the de-oxygenised water dissolving by temperature lower than 20 ℃, be deployed into concentration and be 1% glue, mix rear standing 60min, the glue after leaving standstill is added in mixed solution, 25r/min speed stirs 20min, leaves standstill 24h, obtains clarification mixed solution.Use aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μ m, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Embodiment 2
In pre-immersion trough, by 50 ℃ of water soaking 10min that do not have Fructus Hordei Germinatus for 100kg Fructus Hordei Germinatus, reach 35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 25%, the immersion water of draining, is added the Fructus Hordei Germinatus after soaking in four-roller type pulverizer and pulverizes by feed roller, and after pulverizing, meal and fine powder ratio are 1:2.5, add the water of 3 times 35 ℃ of malt qualities to size mixing, after homogenate, squeeze into brew kettle with pump.Dipping 0.5h, is then warmed up to 50 ℃ of left and right and carries out protein and stop, and insulation 30min, is being warmed up to 65 ℃ with 30min, insulation 30min, and then be warming up to 70 ℃ of insulations 5 minutes, then be warming up to 78 ℃, and stop saccharification, obtain converted mash.Pump into 78 ℃ of hot water until water overflows across filter plate in filter vat bottom, then converted mash is pumped into filter vat, start and plough slowly rotation 5 circles of scouring machine, converted mash is uniformly distributed in groove, static 10min, forms filter bed in filter vat bottom, and top is muddy wheat juice stoste, wheat juice valve by filter vat bottom is got back to filter bed top by muddy wheat juice stoste from filter vat bottom cycle, until the clarification of muddy wheat juice stoste; Collect the wheat juice stoste of clarification, adjust the former flow velocity of wheat juice when collection, making the wheat juice stoste elution time is 60min, in the time that filter bed exposes, collects and finishes, and the wheat juice stoste of collection is sent into boiling pot.The steam valve of opening boiling pot makes steam enter the bottom of a pan chuck, makes the boiling of wheat juice stoste, adds 176.4g pellet hop while boiling 20min, boiling evaporating solns to wort concentration is 12 ° of P, add 55.5g pellet hop, continue to stop heating, get Re Mai juice after heated and boiled 20min.Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, leave standstill 40min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler.In cooler, use the cold water of 3 ℃ as refrigerant, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7 ℃, obtain cold wheat juice.Cold wheat juice, via ventilation plant, is squeezed into sterile air wherein, makes cold wheat juice oxygen level reach 12mg/L, then be pumped to flotation tank, back pressure 0.5-0.9atm in flotation tank, cold wheat juice is deposited 8-16h in flotation tank with pressure, remove cold wheat juice surfactant foam by skimming method, obtain wort.Wort is sent into coned fermentation tank, and controlling wort temperature is 11 ℃, access muddy yeast, muddy yeast is 0.65% to the volume parts of wheat juice, is incubated 36h after entering tank, is warmed up to 12 ℃ and keeps 2 days, be warmed up to 14 ℃, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 ℃, keep 1 day, discharge precipitation yeast, continue to be cooled to 0 ℃ of left and right, keep 5 days, obtain beer stoste.
Use piston-type juice extractor, flesh of Pulp Citrulli is squeezed the juice and filter, obtain Pulp Citrulli juice.Pulp Citrulli juice is pumped in fermentor tank, under 70 ℃ of conditions, be incubated 30min, then adjust Pulp Citrulli juice pol to 20%.The yeast juice of Pulp Citrulli juice quality 15% is linked in Pulp Citrulli juice after 40 ℃ are placed 15min, mixes 20 ℃ of leavening temperatures, fermentation time 4 days, to pol 0.5%, remove wine pin settling, after adjustment alcoholic strength to 18%, pump into wine storing jar, temperature 15-20 ℃, one month storage period, obtains the former wine of watermelon.
With spiral juice extractor, fresh orange is squeezed the juice, obtain fruit juice, fruit juice is carried out to liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice.
By former watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.Press mixed solution quality, get the fish glue of 15mg/kg, the de-oxygenised water dissolving by temperature lower than 20 ℃, be deployed into concentration and be 2% glue, mix rear standing 30min, the glue after leaving standstill is added in mixed solution, 25r/min speed stirs 20min, leaves standstill 24h, obtains clarification mixed solution.Use aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μ m, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Claims (10)
1. a watermelon fruit beer, it is characterized in that: in mass ratio, the former wine of watermelon, raw juice and the former wine of beer by 1:1:1 form, the former wine of described watermelon is to make through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is to make through fermentation after preparation of malt becomes wort, and raw juice is to filter and make after fresh fruit is squeezed the juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange.
2. a preparation method for watermelon fruit beer, comprises the following steps:
One, attenuate, by attenuate, obtains beer stoste;
Two, watermelon is squeezed the juice, and gets the flesh of Pulp Citrulli of fresh watermelon and squeezes the juice and filter, and obtains Pulp Citrulli juice;
Three, fermentation of watermelon juice, Pulp Citrulli juice is pumped in fermentor tank, under 65-70 ℃ of condition, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%, the yeast juice of Pulp Citrulli juice quality 15% is linked in Pulp Citrulli juice after 40 ℃ are placed 15-30min, mix leavening temperature 20-25 ℃, fermentation time 4-6 days, to pol 0.5%, remove wine pin settling, adjust alcoholic strength to 18%-20%, obtain the former wine of watermelon;
Four, fruit is squeezed the juice and is filtered, and fresh fruit is squeezed the juice, and obtains fruit juice, and fruit juice is filtered, and obtains raw juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange;
Five, mix, by former watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution;
Six, clarification, leaves standstill 24h by mixed solution, gets supernatant liquor, obtains clarification mixed solution;
Seven, mixed solution filters, and uses aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μ m, and entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
3. the preparation method of watermelon fruit beer according to claim 2, is characterized in that: described in step 1, wort is sent into coned fermentation tank, and wort temperature is 11 ℃, the muddy yeast that access is 0.5%-0.65% to the volume parts of wort, insulation 36h, is warmed up to 12 ℃ and keeps 2 days, be warmed up to 14 ℃, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 ℃, keep 1 day, discharge precipitation yeast, continue to be cooled to 0 ℃ of left and right, keep 5-7 days, obtain beer stoste.
4. the preparation method of watermelon fruit beer according to claim 2, is characterized in that: Pulp Citrulli juice described in step 2 uses piston-type juice extractor to squeeze.
5. the preparation method of watermelon fruit beer according to claim 2, it is characterized in that: in step 3, after fermentation, adjusted alcoholic strength to the Pulp Citrulli juice of 18%-20% and first pumped into wine storing jar, kept temperature 15-20 ℃, one month storage period, then obtain the former wine of watermelon.
6. the preparation method of watermelon fruit beer according to claim 2, is characterized in that: in step 4, with spiral juice extractor, fresh fruit is squeezed the juice, with separating centrifuge, by liquid-solid phase separation in fruit juice, separating factor is 20000, obtains raw juice.
7. the preparation method of watermelon fruit beer according to claim 2, it is characterized in that: in step 6, by mixed solution quality, get the fish glue of 15mg/kg, de-oxygenised water dissolving by temperature lower than 20 ℃, be deployed into the glue that concentration is 1%-2%, mix rear standing 30-60min, the glue after leaving standstill is added in mixed solution, 25r/min speed stirs 20min, the mixed solution that has added glue is left standstill to 24h, get supernatant liquor, obtain clarification mixed solution.
8. the preparation method of watermelon fruit beer according to claim 2, is characterized in that, wort is prepared by following steps:
One, Fructus Hordei Germinatus is pulverized, and in pre-immersion trough, by the 20-50 ℃ of water soaking 10-20min that no Fructus Hordei Germinatus for 100kg Fructus Hordei Germinatus, reaches 25%-35%, Fructus Hordei Germinatus volume increase 35%-40% to Fructus Hordei Germinatus water content; The immersion water of draining, is added the Fructus Hordei Germinatus after soaking in roller pulverizer and pulverizes by feed roller, and after pulverizing, meal and fine powder ratio are 1:2.5, add the water of malt quality 2.5-3 times 35-37 ℃ to size mixing, and after homogenate, squeeze into brew kettle with pump;
Two, saccharification, soaks 0.5-1h, is warmed up to 50 ℃ of insulation 30min, is warmed up to 65 ℃ with 30min, and insulation 30min, is warming up to 68-70 ℃ of insulation 5 minutes, is warming up to 76-78 ℃, obtains converted mash;
Three, wort filtration, uses filter vat that converted mash is filtered, and obtains wheat juice stoste, and the wheat juice stoste of collection is sent into boiling pot;
Four, boil, the steam valve of opening boiling pot makes steam enter the bottom of a pan chuck, make the boiling of wheat juice stoste, while boiling 20-30min, add 129.5-176.4g hops, boiling evaporating solns to wort concentration is 11-12 ° of P, add 55.5-75.6g hops, continue to stop heating, get Re Mai juice after heated and boiled 10-20min;
Five, hot trub separates, and hot wheat juice tangentially pumps into whirlpool tank with the speed that is not less than 10m/s, leaves standstill 30-40min, and wheat juice is pumped into cooler;
Six, cooling, in cooler, use the cold water of 3-4 ℃ as refrigerant, carry out heat exchange with hot wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7-8 ℃, obtain cold wheat juice;
Seven, the separation of cold sludge, cold wheat juice is via ventilation plant, sterile air is squeezed into after air flowmeter and air filter in cold wheat juice, make wheat juice oxygen level reach 8-12mg/L, then be pumped to flotation tank, back pressure 0.5-0.9atm in flotation tank tank, shelf-time 8-16h, remove cold wheat juice surfactant foam by skimming method, obtain wort.
9. the preparation method of watermelon fruit beer according to claim 8, it is characterized in that: in step 3 prepared by wort, use filter vat to filter before converted mash, need first pump into 78 ℃ of hot water to the screen plate that overflows across filter pocket bottom in filter vat bottom, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 3-5 circle, converted mash is uniformly distributed in groove, static 10-30min, filter bed is formed on the bottom of filter vat, top is muddy wheat juice stoste, wheat juice valve by filter vat bottom is got back to filter bed top by muddy wheat juice stoste from filter vat bottom cycle, until muddy wheat juice stoste clarification, collect wheat juice stoste.
10. the preparation method of watermelon fruit beer according to claim 9, is characterized in that: while collecting the wheat juice stoste of clarification, adjust the former flow velocity of wheat juice, making the wheat juice stoste elution time is 45-60min, in the time that filter bed exposes, collects and finishes.
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| CN104745348A (en) * | 2015-04-20 | 2015-07-01 | 中国海洋大学 | Preparation method of hami melon flavor beer |
| CN105296258A (en) * | 2015-10-22 | 2016-02-03 | 吴长江 | Production equipment for healthcare beer |
| CN106398930A (en) * | 2016-07-27 | 2017-02-15 | 福建三和食品集团有限公司 | Beer and tomato juice |
| CN107058142A (en) * | 2017-02-15 | 2017-08-18 | 上海应用技术大学 | A kind of preparation method of watermelon wine |
| CN109370820A (en) * | 2018-12-19 | 2019-02-22 | 杭州千岛湖啤酒有限公司 | A kind of false acid pulp wheat beer |
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| CN103805384B (en) | 2016-03-16 |
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