CN103805384B - watermelon fruit beer and preparation method thereof - Google Patents
watermelon fruit beer and preparation method thereof Download PDFInfo
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- CN103805384B CN103805384B CN201410077698.7A CN201410077698A CN103805384B CN 103805384 B CN103805384 B CN 103805384B CN 201410077698 A CN201410077698 A CN 201410077698A CN 103805384 B CN103805384 B CN 103805384B
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Abstract
Of the present inventionly disclose 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 had and high nutritive value.A kind of watermelon fruit beer, in mass ratio, be made up of the former wine of the watermelon of 1:1:1, raw juice and the former wine of beer, the former wine of described watermelon is obtain through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is obtain through fermentation after preparation of malt becomes wort, and raw juice is filter after fresh fruit is squeezed the juice to obtain; Then obtained through mixing, clarification and filtration.Compared with prior art, watermelon fruit beer of the present invention has the delicate fragrance of watermelon, the wheat perfume of beer and fresh fruit fruit juice taste, and nutritious mouthfeel is good, and wine juice is clarified, and suitable major part is drunk by people.
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 except mineral substance class, alcohol and carbonic acid gas, also contains VITAMIN, mineral substance and the amino acid of multiple needed by human body.Beer take Fructus Hordei Germinatus as main raw material, the fermented wine of low-alcoholic that hopping is fermented into, that bubble containing carbonic acid gas, is that reducing temperature of heatstroke prevention summer and autumn is quenched one's thirst the refreshment drink of hidroschesis, studies according to medical science and beverage experts, beer contains the alcohol of 4%, can stimulate circulation.Watermelon is rich in moisture (generally containing the moisture of 93%), except not fatty and cholesterol, nutritive ingredient also containing 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 namely 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 produced not easily to transport away sale, is well suited for after local process for processing in sale.
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 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, be made up of the former wine of the watermelon of 1:1:1, raw juice and the former wine of beer, the former wine of described watermelon is obtain through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is obtain through fermentation after preparation of malt becomes wort, and raw juice is filter after fresh fruit is squeezed the juice to obtain; 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 the flesh of Pulp Citrulli getting fresh watermelon is squeezed the juice and filters, and obtains Pulp Citrulli juice; Three, fermentation of watermelon juice, Pulp Citrulli juice is pumped in fermentor tank, under 65-70 DEG C of condition, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%, be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15-30min at 40 DEG C, mixing, leavening temperature 20-25 DEG C, fermentation time 4-6 days, to pol 0.5%, removing wine pin settling, adjustment alcoholic strength, to 18%-20%, obtains the former wine of watermelon; Four, fruit is squeezed the juice and is filtered, and is squeezed the juice by fresh fruit, obtains fruit juice, is filtered by fruit juice, obtains raw juice; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange; Five, mix, by former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution; Six, clarify, mixed solution is left standstill 24h, gets supernatant liquor, obtain clarification mixed solution; Seven, mixed solution filters, and use aseptic thin-film filtering clarification mixed solution, membrane pore size 0.45 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Coned fermentation tank sent into by wort described in the step one of the preparation method of watermelon fruit beer of the present invention, and wort temperature is 11 DEG C, and accessing the volume parts of wort is the muddy yeast of 0.5%-0.65%, insulation 36h, is warmed up to 12 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, tank pressure is raised to 0.125MPa, cools to 5 DEG C, keeps 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, keep 5-7 days, obtain beer stoste.
Pulp Citrulli juice described in the step 2 of the preparation method of watermelon fruit beer of the present invention uses piston-type juice extractor to squeeze.
In the step 3 of the preparation method of watermelon fruit beer of the present invention, have adjusted alcoholic strength to the Pulp Citrulli juice of 18%-20% after fermentation and first pump into wine storing jar, keep temperature 15-20 DEG C, one month storage period, then obtain the former wine of watermelon.
In the step 4 of the preparation method of watermelon fruit beer of the present invention, squeezed the juice by fresh fruit with spiral juice extractor, liquid-solid phase in fruit juice be separated with separating centrifuge, separating factor is 20000, obtains raw juice.
In the step 6 of the preparation method of watermelon fruit beer of the present invention, by mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, be deployed into the glue that concentration is 1%-2%, mix rear standing 30-60min, add in mixed solution by the glue after leaving standstill, 25r/min speed stirs 20min, and the mixed solution adding glue is left standstill 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 100kg Fructus Hordei Germinatus 20-50 DEG C of water soaking 10-20min not having Fructus Hordei Germinatus, reach 25%-35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases 35%-40%; Drain immersion water, by feed roller the Fructus Hordei Germinatus after soaking added in roller pulverizer and pulverize, after pulverizing, meal and fine powder ratio are 1:2.5, and the water adding malt quality 2.5-3 times 35-37 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump; Two, saccharification, soaks 0.5-1h, is warmed up to 50 DEG C of insulation 30min, is warmed up to 65 DEG C with 30min, insulation 30min, be warming up to 68-70 DEG C of insulation 5 minutes, be warming up to 76-78 DEG C, obtain converted mash; Three, wort filtration, uses filter vat to be filtered by converted mash, obtains wheat juice stoste, and the wheat juice stoste of collecting is sent into boiling pot; Four, boil, the steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, 129.5-176.4g hops are added when boiling 20-30min, boiling evaporating solns to wort concentration is 11-12 ° of P, add 55.5-75.6g hops, after continuing heated and boiled 10-20min, stop heating, get Re Mai juice; Five, hot trub is separated, and hot wheat juice tangentially pumps into whirlpool tank with the speed being not less than 10m/s, leaves standstill 30-40min, wheat juice is pumped into cooler; Six, cool, use the cold water of 3-4 DEG C as refrigerant in cooler, carry out heat exchange with hot wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7-8 DEG C, 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, wheat juice oxygen level is made to reach 8-12mg/L, then flotation tank is pumped to, 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, before using filter vat to filter converted mash, 78 DEG C of hot water first need be pumped into the screen plate overflowed across bottom filter pocket bottom filter vat, 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, by the wheat juice valve bottom filter vat, muddy wheat juice stoste is got back to filter bed top 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, in step 3 prepared by wort preferably when collecting the wheat juice stoste of clarification, adjustment wheat juice stoste flow velocity, makes the wheat juice stoste elution time be 45-60min, when filter bed exposes, collects and terminate.
Compared with prior art, watermelon fruit beer of the present invention has the delicate fragrance of watermelon, the wheat perfume of beer and fresh fruit fruit juice taste, and nutritious mouthfeel is good, and wine juice is clarified, and suitable major part is drunk by people.
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, be made up of the former wine of the watermelon of 1:1:1, raw juice and the former wine of beer, the former wine of described watermelon is obtain through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is obtain through fermentation after preparation of malt becomes wort, and raw juice is filter after fresh fruit is squeezed the juice to obtain; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange.
Watermelon contains fertilizer by using various aldehyde containing 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, citrulline contained by it, arginine composition, the urea that can increase in liver is formed, 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 to stop up, full vexedly not relax, dysuria, the raw sore of mouth and nose, hot summer weather, heatstroke, the diseases such as relieving alcoholism.
Beer is made up of the cereal sending out alcohol, therefore containing abundant vitamin B group, its alcoholic strength is low, be of high nutritive value, composition has moisture, carbohydrate, protein, carbonic acid gas, VITAMIN and the material such as calcium, phosphorus, there is the title of " liquid bread ", often drunk functions of relieving summer heat, antithermic, helped 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, the medical effects such as analgesia, all has 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 has resistant function to heart trouble.The male sex and the frequent drinks beer of young woman, obtain the probability of osteoporosis when can reduce old.The density of sclerotin and the intake of silicon have substantial connection, and because containing a large amount of silicon in beer, often drink and contribute to keeping 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 100kg Fructus Hordei Germinatus 20-50 DEG C of water soaking 10-20min not having Fructus Hordei Germinatus, reach 25%-35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases 35%-40%, and the enzyme at this moment in Fructus Hordei Germinatus starts activation; Drain immersion water, by feed roller the Fructus Hordei Germinatus after soaking added in two rollers or four-roller type pulverizer and pulverize, after pulverizing, meal and fine powder ratio are 1:2.5, and the water adding malt quality 2.5-3 times 35-37 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump.
Two, saccharification
Dipping 0.5-1h, promotes that Fructus Hordei Germinatus softens the activation with enzyme, is then warmed up to about 50 DEG C and carries out protein and stop, insulation 30min, be warmed up to 65 DEG C with 30min, insulation 30min, and then be warming up to 68-70 DEG C of insulation 5 minutes, be warming up to 76-78 DEG C again, stop saccharification, obtain converted mash.
Three, wort filtration
78 DEG C of hot water are pumped into until water overflows across the preheated filter pocket of filter plate bottom filter vat, 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, makes solid substance sedimentation in converted mash, filter bed is formed bottom filter vat, top is muddy wheat juice stoste, by the wheat juice valve bottom filter vat, 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, wheat juice stoste flow velocity is adjusted in adjustment, makes the wheat juice stoste elution time be 45-60min, when filter bed exposes, collects and terminates, and the wheat juice stoste of collecting is sent into boiling pot.Can discharge with 78 DEG C of preheated filter pockets of hot water the air gathered below screen plate, and after heating to avoid the contacted filter plate of converted mash to screen plate, viscosity increases, and can also cushion converted mash solution, prevent the notch at the bottom of converted mash blocking filter vat.
Three, boil
The steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, 129.5-176.4g hops are added when boiling 20-30min, boiling evaporating solns to wort concentration is 11-12 ° of P, add 55.5-75.6g hops, heating is stopped, get Re Mai juice after continuing heated and boiled 10-20min.Tannin in hops is more active than barley tannin, boiling rear hopping is 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 carrys out solidifying protein like this, improve the non-biostability of beer, described hops are pellet hop.
Four, hot trub is separated
Hot wheat juice tangentially pumps into whirlpool tank with the speed being not less than 10m/s, leaves standstill 30-40min in order to precipitation heat coagulum, obtains wheat juice, wheat juice is pumped into cooler after removing hot trub.Hot wheat juice pumps in groove along cell wall with tangential direction, in groove, form cyclotron motion produce centrifugal force, under centrifugal action, hot trub is thrown out of and sinks down into rapidly bottom land center from wheat juice, and at the bottom of tank in the middle part of formed " taper " or stack coagulum, after separation terminates, wheat juice is discharged from the outlet of wheat juice, and hot trub is then discharged from tank bottom outlet.
Five, cool
Use the cold water of 3-4 DEG C as refrigerant in cooler, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7-8 DEG C, obtain cold wheat juice.
Six, the separation of cold sludge
Via ventilation plant, sterile air is squeezed in cold wheat juice, make 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 deposits 8-16h in flotation tank with pressure, removes cold wheat juice surfactant foam, obtain wort by skimming method.Remove hot trub and through cooled wheat juice, sterile air is passed in wheat juice, wheat juice and sterile air are fully mixed, can be formed in wheat juice 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 slowly can spill into wheat juice surface.
Seven, attenuate
Wort is sent into coned fermentation tank, and controlling wort temperature is 11 DEG C, 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 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, then tank pressure is raised to 0.125MPa, cool to 5 DEG C, keep 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, 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 squeezed the juice and filters, obtaining Pulp Citrulli juice.
Nine, fermentation of watermelon juice
Pulp Citrulli juice is pumped in fermentor tank, under 65-70 DEG C of condition, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%, be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15-30min at 40 DEG C, mixing, leavening temperature 20-25 DEG C, fermentation time 4-6 days, to pol 0.5%, removing wine pin settling, adjustment alcoholic strength pumps into wine storing jar to 18%-20%, temperature 15-20 DEG C, 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 liquid-solid phase separation by separating centrifuge, and separating factor is 20000, obtains raw juice.
12, mix
By former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.
14, clarify
Mixed solution is left standstill 24h, get supernatant liquor, or press mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, mix and be deployed into the glue that concentration is 1%-2%, leave standstill 30-60min, add in mixed solution by the glue after leaving standstill, 25r/min speed stirs 20min, leave standstill 24h, obtain clarification mixed solution.Described fish glue by prior art with fresh cod skin through ferment treatment, 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 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.Aseptic thin-film filtering, the solid substance making the relative particle such as microorganism, cold sludge that exists in wine liquid larger is separated, thus make wine body clear, just need not improve the biologically stable of watermelon fruit beer again through high-temperature sterilization after membrane filtration, avoid the impact of heat on wine, maintain the original fresh taste 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, fruit aroma and the distinctive hops perfume of 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
Bacterial regrowth:
| 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 the 100kg Fructus Hordei Germinatus 20 DEG C of water soaking 20min not having Fructus Hordei Germinatus, 25% is reached to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 35%, drain immersion water, by feed roller the Fructus Hordei Germinatus after soaking added in dual roll type pulverizer and pulverize, after pulverizing, meal and fine powder ratio are 1:2.5, the water adding malt quality 2.5 times 37 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump.Dipping 1h, is then warmed up to about 50 DEG C and carries out protein and stop, and insulation 30min, is being warmed up to 65 DEG C with 30min, insulation 30min, and then is warming up to 68 DEG C of insulations 5 minutes, then is warming up to 76 DEG C, stops saccharification, obtains converted mash.78 DEG C of hot water are pumped into until water overflows across filter plate bottom filter vat, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 3 circles, converted mash is uniformly distributed in groove, static 30min, forms filter bed bottom filter vat, and top is muddy wheat juice stoste, by the wheat juice valve bottom filter vat, 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, during collection, wheat juice stoste flow velocity is adjusted in adjustment, makes the wheat juice stoste elution time be 45min, when filter bed exposes, collects and terminate, the wheat juice stoste of collecting is sent into boiling pot.The steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, adds 129.5g pellet hop when boiling 20min, boiling evaporating solns to wort concentration is 11 ° of P, add 75.6g pellet hop, after continuing heated and boiled 10min, stop heating, get Re Mai juice.Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, and leave standstill 30min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler.Use the cold water of 4 DEG C as refrigerant in cooler, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 8 DEG C, obtain cold wheat juice.Sterile air, via ventilation plant, is squeezed into wherein by cold wheat juice, 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 deposits 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 DEG C, 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 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 DEG C, keep 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, keep 7 days, obtain beer stoste.
Use piston-type juice extractor, flesh of Pulp Citrulli squeezed the juice and filters, obtaining Pulp Citrulli juice.Pulp Citrulli juice is pumped in fermentor tank, under 65 DEG C of conditions, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%.Be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15min at 40 DEG C, mixing, leavening temperature 25 DEG C, fermentation time 6 days, to pol 0.5%, removing wine pin settling, pumps into wine storing jar after adjustment alcoholic strength to 20%, temperature 15-20 DEG C, one month storage period, obtains the former wine of watermelon.
Fresh apple squeezed the juice with spiral juice extractor, obtain fruit juice, fruit juice is carried out liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice.
By former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.By mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, be deployed into the glue that concentration is 1%, 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 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Embodiment 2
In pre-immersion trough, by the 100kg Fructus Hordei Germinatus 50 DEG C of water soaking 10min not having Fructus Hordei Germinatus, 35% is reached to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 25%, drain immersion water, by feed roller the Fructus Hordei Germinatus after soaking added in four-roller type pulverizer and pulverize, after pulverizing, meal and fine powder ratio are 1:2.5, the water adding malt quality 3 times 35 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump.Dipping 0.5h, is then warmed up to about 50 DEG C and carries out protein and stop, and insulation 30min, is being warmed up to 65 DEG C with 30min, insulation 30min, and then is warming up to 70 DEG C of insulations 5 minutes, then is warming up to 78 DEG C, stops saccharification, obtains converted mash.78 DEG C of hot water are pumped into until water overflows across filter plate bottom filter vat, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 5 circles, converted mash is uniformly distributed in groove, static 10min, forms filter bed bottom filter vat, and top is muddy wheat juice stoste, by the wheat juice valve bottom filter vat, 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, during collection, wheat juice stoste flow velocity is adjusted in adjustment, makes the wheat juice stoste elution time be 60min, when filter bed exposes, collects and terminate, the wheat juice stoste of collecting is sent into boiling pot.The steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, adds 176.4g pellet hop when boiling 20min, boiling evaporating solns to wort concentration is 12 ° of P, add 55.5g pellet hop, after continuing heated and boiled 20min, stop heating, get Re Mai juice.Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, and leave standstill 40min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler.Use the cold water of 3 DEG C as refrigerant in cooler, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7 DEG C, obtain cold wheat juice.Sterile air, via ventilation plant, is squeezed into wherein by cold wheat juice, 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 deposits 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 DEG C, 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 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 DEG C, keep 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, keep 5 days, obtain beer stoste.
Use piston-type juice extractor, flesh of Pulp Citrulli squeezed the juice and filters, obtaining Pulp Citrulli juice.Pulp Citrulli juice is pumped in fermentor tank, under 70 DEG C of conditions, be incubated 30min, then adjust Pulp Citrulli juice pol to 20%.Be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15min at 40 DEG C, mixing, leavening temperature 20 DEG C, fermentation time 4 days, to pol 0.5%, removing wine pin settling, pumps into wine storing jar after adjustment alcoholic strength to 18%, temperature 15-20 DEG C, one month storage period, obtains the former wine of watermelon.
Squeezed the juice by fresh orange with spiral juice extractor, obtain fruit juice, fruit juice is carried out liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice.
By former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution.By mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, be deployed into the glue that concentration is 2%, 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 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
Claims (2)
1. a watermelon fruit beer, it is characterized in that: in mass ratio, be made up of the former wine of the watermelon of 1:1:1, raw juice and the former wine of beer, the former wine of described watermelon is obtain through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is obtain through fermentation after preparation of malt becomes wort, and raw juice is filter after fresh fruit is squeezed the juice to obtain; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange;
Described watermelon fruit beer adopts following preparation method to obtain, this preparation method comprises the following steps: in pre-immersion trough, by the 100kg Fructus Hordei Germinatus 20 DEG C of water soaking 20min not having Fructus Hordei Germinatus, reach 25% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 35%, immersion water of draining, by feed roller, the Fructus Hordei Germinatus after soaking is added in dual roll type pulverizer and pulverized, after pulverizing, meal and fine powder ratio are 1:2.5, and the water adding malt quality 2.5 times 37 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump; Dipping 1h, is then warmed up to about 50 DEG C and carries out protein and stop, insulation 30min, then is warmed up to 65 DEG C with 30min, insulation 30min, and then is warming up to 68 DEG C of insulations 5 minutes, then is warming up to 76 DEG C, stops saccharification, obtains converted mash; 78 DEG C of hot water are pumped into until water overflows across filter plate bottom filter vat, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 3 circles, converted mash is uniformly distributed in groove, static 30min, forms filter bed bottom filter vat, and top is muddy wheat juice stoste, by the wheat juice valve bottom filter vat, 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 wheat juice stoste flow velocity during collection, make the wheat juice stoste elution time be 45min, when filter bed exposes, collect and terminate, the wheat juice stoste of collecting is sent into boiling pot; The steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, adds 129.5g pellet hop when boiling 20min, boiling evaporating solns to wort concentration is 11 ° of P, add 75.6g pellet hop, after continuing heated and boiled 10min, stop heating, get Re Mai juice; Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, and leave standstill 30min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler; Use the cold water of 4 DEG C as refrigerant in cooler, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 8 DEG C, obtain cold wheat juice; Sterile air, via ventilation plant, is squeezed into wherein by cold wheat juice, 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 deposits 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 DEG C, 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 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 DEG C, keep 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, keep 7 days, obtain the former wine of beer; Use piston-type juice extractor, flesh of Pulp Citrulli squeezed the juice and filters, obtaining Pulp Citrulli juice; Pulp Citrulli juice is pumped in fermentor tank, under 65 DEG C of conditions, be incubated 15min, then adjust Pulp Citrulli juice pol to 20%; Be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15min at 40 DEG C, mixing, leavening temperature 25 DEG C, fermentation time 6 days, to pol 0.5%, removing wine pin settling, wine storing jar is pumped into after adjustment alcoholic strength to 20%, temperature 15-20 DEG C, one month storage period, obtains the former wine of watermelon; Fresh apple squeezed the juice with spiral juice extractor, obtain fruit juice, fruit juice is carried out liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice; By former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution; By mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, be deployed into the glue that concentration is 1%, 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 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
2. a watermelon fruit beer, it is characterized in that: in mass ratio, be made up of the former wine of the watermelon of 1:1:1, raw juice and the former wine of beer, the former wine of described watermelon is obtain through fermentation after flesh of Pulp Citrulli is squeezed the juice, the former wine of beer is obtain through fermentation after preparation of malt becomes wort, and raw juice is filter after fresh fruit is squeezed the juice to obtain; Described fresh fruit is apple, date, hami melon, peach, mango, strawberry, kiwi fruit, tomato, banana or orange;
Described watermelon fruit beer adopts following preparation method to obtain, this preparation method comprises the following steps: in pre-immersion trough, by the 100kg Fructus Hordei Germinatus 50 DEG C of water soaking 10min not having Fructus Hordei Germinatus, reach 35% to Fructus Hordei Germinatus water content, Fructus Hordei Germinatus volume increases by 25%, immersion water of draining, by feed roller, the Fructus Hordei Germinatus after soaking is added in four-roller type pulverizer and pulverized, after pulverizing, meal and fine powder ratio are 1:2.5, and the water adding malt quality 3 times 35 DEG C is sized mixing, and squeezes into brew kettle after homogenate with pump; Dipping 0.5h, is then warmed up to about 50 DEG C and carries out protein and stop, insulation 30min, then is warmed up to 65 DEG C with 30min, insulation 30min, and then is warming up to 70 DEG C of insulations 5 minutes, then is warming up to 78 DEG C, stops saccharification, obtains converted mash; 78 DEG C of hot water are pumped into until water overflows across filter plate bottom filter vat, then converted mash is pumped into filter vat, start cultivated scouring machine and slowly rotate 5 circles, converted mash is uniformly distributed in groove, static 10min, forms filter bed bottom filter vat, and top is muddy wheat juice stoste, by the wheat juice valve bottom filter vat, 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 wheat juice stoste flow velocity during collection, make the wheat juice stoste elution time be 60min, when filter bed exposes, collect and terminate, the wheat juice stoste of collecting is sent into boiling pot; The steam valve opening boiling pot makes steam enter the bottom of a pan chuck, wheat juice stoste is seethed with excitement, adds 176.4g pellet hop when boiling 20min, boiling evaporating solns to wort concentration is 12 ° of P, add 55.5g pellet hop, after continuing heated and boiled 20min, stop heating, get Re Mai juice; Hot wheat juice is tangentially pumped into whirlpool tank with the speed of 10m/s, and leave standstill 40min, heat of dissociation coagulum obtains wheat juice, and wheat juice is pumped into cooler; Use the cold water of 3 DEG C as refrigerant in cooler, carry out heat exchange with wheat juice by Thin plate heat exchanger, make wheat juice temperature be cooled to 7 DEG C, obtain cold wheat juice; Sterile air, via ventilation plant, is squeezed into wherein by cold wheat juice, 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 deposits 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 DEG C, 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 DEG C and keeps 2 days, be warmed up to 14 DEG C, keep 4 days, tank pressure is raised to 0.125MPa, cool to 5 DEG C, keep 1 day, discharge sedimented yeast, continue to be cooled to about 0 DEG C, keep 5 days, obtain the former wine of beer; Use piston-type juice extractor, flesh of Pulp Citrulli squeezed the juice and filters, obtaining Pulp Citrulli juice; Pulp Citrulli juice is pumped in fermentor tank, under 70 DEG C of conditions, be incubated 30min, then adjust Pulp Citrulli juice pol to 20%; Be linked in Pulp Citrulli juice after the yeast juice of Pulp Citrulli juice quality 15% is placed 15min at 40 DEG C, mixing, leavening temperature 20 DEG C, fermentation time 4 days, to pol 0.5%, removing wine pin settling, wine storing jar is pumped into after adjustment alcoholic strength to 18%, temperature 15-20 DEG C, one month storage period, obtains the former wine of watermelon; Squeezed the juice by fresh orange with spiral juice extractor, obtain fruit juice, fruit juice is carried out liquid-solid phase separation by separating centrifuge, separating factor is 20000, obtains raw juice; By former for watermelon wine, raw juice and the former wine of beer in mass ratio 1:1:1 be mixed to get mixed solution; By mixed solution quality, get the fish glue of 15mg/kg, dissolve with the de-oxygenised water of temperature lower than 20 DEG C, be deployed into the glue that concentration is 2%, 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 μm, entering wine and going out wine pressure reduction is 5kPa, obtains watermelon fruit beer.
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| CN104745348B (en) * | 2015-04-20 | 2016-08-31 | 中国海洋大学 | A kind of preparation method of hami melon flavor beer |
| CN105296258B (en) * | 2015-10-22 | 2018-11-27 | 嘉兴市新飞腾塑业有限公司 | The production equipment of health-care 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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| CN1257915A (en) * | 1999-11-29 | 2000-06-28 | 蚌埠高等专科学校 | Pear beer and its brewing process |
| CN1283675A (en) * | 2000-04-27 | 2001-02-14 | 河南蓝牌集团商丘啤酒有限公司 | Fruity beer and its brewing technology |
| CN1377948A (en) * | 2002-04-02 | 2002-11-06 | 仇心苏 | New fruity beer |
| CN101392217A (en) * | 2007-09-19 | 2009-03-25 | 郭振栓 | Water melon wine and brewing method thereof |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
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| KR20110051748A (en) * | 2009-11-11 | 2011-05-18 | 권오태 | Fruit beer production method using our agricultural products. |
| KR20120124260A (en) * | 2011-05-03 | 2012-11-13 | 권오태 | Manufacturing Method of Well-being Beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257915A (en) * | 1999-11-29 | 2000-06-28 | 蚌埠高等专科学校 | Pear beer and its brewing process |
| CN1283675A (en) * | 2000-04-27 | 2001-02-14 | 河南蓝牌集团商丘啤酒有限公司 | Fruity beer and its brewing technology |
| CN1377948A (en) * | 2002-04-02 | 2002-11-06 | 仇心苏 | New fruity beer |
| CN101392217A (en) * | 2007-09-19 | 2009-03-25 | 郭振栓 | Water melon wine and brewing method thereof |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
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