CN106434074A - Method for adding fruit pulp to ferment beer - Google Patents
Method for adding fruit pulp to ferment beer Download PDFInfo
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- CN106434074A CN106434074A CN201610929834.XA CN201610929834A CN106434074A CN 106434074 A CN106434074 A CN 106434074A CN 201610929834 A CN201610929834 A CN 201610929834A CN 106434074 A CN106434074 A CN 106434074A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/07—Continuous fermentation
Abstract
The invention discloses a method for adding fruit pulp to ferment beer. The method comprises the following steps: implementing a fermentation process for three times, namely, in the first time of fermentation, saccharifying malt so as to obtain malt juice, boiling the malt juice, adding a proper amount of hops and active dry yeast for fermentation so as to obtain a wine liquid; in the second time of fermentation, adding fruit pulp into the wine liquid, performing fermentation digestion, and filtering supernate so as to obtain a clear wine liquid; in the third time of fermentation, filling the clear wine liquid into a bottle, adding sugar, sealing and covering, fermenting at 10-20 DEG C, and aging, thereby obtaining a final product. According to the method, the preparation is simple, the fermentation process control is easy, the equipment investment is low, the product quality standardization is high, the cost is low, beer can have multiple types of fruit fragrance, the requirements of customers on different tastes can be met, meanwhile the properties and the nutrition of the beer are maintained, the bitterness is reduced, the fragrance of the malt and the hops is enhanced, the taste feature of fruit is highlighted, artificial color and essence are avoided, and a product can be green and healthy. The product can relatively well meet the drinking habits of Chinese customers.
Description
Technical field
The invention belongs to beer beverage technical field is and in particular to a kind of method of interpolation fruit pulp fermentation beer.
Background technology
Medicated beer is a kind of common pick-me-up, and mouthfeel is unique, moderate, is deeply liked by consumer.
At present common medicated beer in China market is mainly based on industrial beer, and clean taste is cheap, in beverage city
Always in occupation of main status on field.But it is as the raising of living standards of the people, the requirement to medicated beer for the consumer of China also day
Benefit increases, and no longer meets the easy drink of industrial beer, cheap feature, then seeks the Novel high-end medicated beer of many tastes, multiple types.
On current global Beer, occur in that the medicated beer species of substantial amounts of little taste wide in variety, but by
In China's consumer preference in the pure and fresh product of fragrance typical case, mouthfeel, such current product does not obtain in China market
Widely accreditation is it is therefore desirable to a kind of high-end dog's-nose that can meet domestic consumer.
The common fruity beer of China market many adding based on essence, or soak the mode of fruit and to obtain perfume (or spice)
Gas, the fragrance mouthfeel that the former is unable to reach nature coordination requires, and the latter also faces high cost, not easy-operating defect.
In medicated beer after fermentation add fruit pulp, give in original medicated beer its typically various fruit aroma be
Article one, effectively solving approach.This medicated beer is made with its abundant nutrition, relatively low wine degree, superior mouthfeel and good health care
With the demand of the new fashion of people's pursuit not only can be met, and also will become a new direction of China's beer beverage development.
Content of the invention
It is an object of the invention to, provide a kind of add fruit pulp fermentation beer preparation method, the method process is simple,
Workable, product derivative good.Meanwhile, drinking of consumer of China is fully taken into account using the medicated beer of present invention preparation
Custom, has fragrance and projects, the features such as easily drink.
For realizing above-mentioned task, the present invention adopts following technical solution：
A kind of preparation method adding fruit pulp fermentation beer is it is characterised in that comprise the following steps：
Step one, ferments for the first time：
Fructus Hordei Germinatus after pulverizing are carried out saccharifying, obtains beerwort, beerwort steaming and decocting adds appropriate Flos lupuli (Flos Humuli Lupuli), steaming and decocting is complete
Be cooled to 15 DEG C～25 DEG C after one-tenth, add active dry yeast, be passed through oxygen, logical oxygen concentration controls in 8～12ppm, 15 DEG C～
Carry out lucifuge fermentation, after fermentation ends, static cold preservation, takes supernatant, obtains wine liquid at 20 DEG C；Wherein, every 1L beerwort adds and lives
Property dry yeast quality be 0.5g～2g；
Step 2, ferments for second：
Based on percent mass, add the fruit pulp of 10%～20% (W/W) in wine liquid, mix homogeneously, at 10 DEG C～20 DEG C
Fermentation, is passed through oxygen, logical oxygen concentration controls static extraction after 8～12ppm, fermentation ends simultaneously, and static extraction time is with fruit
Studies of The Aromatic Substances incorporates beerwort and is defined, and after static extraction terminates, takes supernatant, is filtrated to get the wine liquid of clarification；
Step 3, third time is fermented：
By the wine liquid bottling after clarification, add proper amount of sugar, sealing gland, be placed at 10～20 DEG C and carry out fermenting 1 week, older
Make 1 week and obtain finished product.
According to the present invention, wherein in step one：
The method of described saccharifying is：By mass, the addition of water is 3～6 times of malt quality, and saccharification temperature is 66 DEG C
～68 DEG C, saccharificatinn period is 1 hour.
Described digestion time is 60～70 minutes.
Described Flos lupuli (Flos Humuli Lupuli) adds the time for 30～70 minutes after boiling, and addition is 7BU～30BU.
The time of described fermentation is 3～6 days.
Described static cold preservation time is 10～14 days, and static refrigerated storage temperature is 8 DEG C～10 DEG C.
According to the present invention, wherein in step 2：
Described fruit pulp is mango pulp, Fructus Rubi slurry, orange slurry, Passifolra edulis slurry, blackberry slurry, black currant slurry, Fructus Ananadis comosi slurry, Fructus Mali pumilae
One or more of slurry, pears slurry, grape slurry.
The described lucifuge static fermentation time is 3～7 days.
Described static extraction temperature is 3～6 DEG C.
Described static extraction time is 5～8 days.
The described aperture of filter screen adopting that filters is 80～100 mesh.
According to the present invention, wherein in step 3：
Described sugar is one or more of white sugar, brown sugar, nigecose, maple sugar.
The addition of described sugar is 5～10g/L.
Described aging temperature is 4～6 DEG C.
The preparation method of the interpolation fruit pulp fermentation beer of the present invention compared with prior art, has the advantage that：
1. the present invention is with fruit pulp as raw material, using three fermentation technologys, compared with adding fresh fruit fermentation technology, production period
It is not subject to seasonal restrictions, raw material is more easy to storage and transport.
2., compared with adding fresh fruit fermentation technology, preparation method is simple, and fermentation technology is easily controlled, equipment investment for the present invention
Few, target level of product qualityization is high, low cost.
3. the present invention, compared with traditional beer fermentation technology, imparts medicated beer various fruits fragrance, not only meets consumption
The demand to different taste for the person, maintain medicated beer feature and nutrition, it is to avoid the use of artificial color and essence, and product is green
Color health.
4. the present invention, compared with other fruity beers, reduces bitter degree, improves the fragrance of Fructus Hordei Germinatus and Flos lupuli (Flos Humuli Lupuli), highlights
The taste profile of fruit is so that product more conforms to the consumption habits of domestic difference consumer.
5. second sweat in the present invention, can select to add all kinds of single or mixed fruit according to product demand
Slurry, produces differently flavoured fruit beer, compared with traditional fruit beer technique, easily product is updated regenerating, has
Good product is derivative.
Brief description
Fig. 1 is the picture of the Passifolra edulis pulp medicated beer of embodiment 1 preparation.
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Specific embodiment
Embodiment 1：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：The Fructus Hordei Germinatus having pulverized are added the hot water of 4.5 times of quality according to mass ratio, adjust the temperature to 66 DEG C～68
DEG C, saccharificatinn period is 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.Start timing when boiling, respectively the 30th
Minute and add Flos lupuli (Flos Humuli Lupuli) within the 60th minute, the total addition level of Flos lupuli (Flos Humuli Lupuli) is 16BU, and the 30th minute addition accounts for the 30% of total amount, the
Addition accounts for the 70% of total amount within 60 minutes.
4) sub-cooled：Beerwort is down to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, logical oxygen concentration controls in 10ppm.
Lucifuge fermentation in 20 DEG C of environment.Fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 10 days.
7) ferment for second：Take supernatant after clarification, add 10% Passifolra edulis pulp according to mass ratio, be passed through oxygen simultaneously
Gas, logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 7 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 5 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 80 mesh.
10) third time is fermented：Add white sugar, filling bottle sealing and fermenting according to 6.5g/L, fermentation time is 1 week, temperature is 15
℃.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains thering is the beer finished product that Passifolra edulis are starched.
Fig. 1 is the picture of Passifolra edulis pulp medicated beer manufactured in the present embodiment, the wine liquid of this Passifolra edulis pulp medicated beer of preparation
Become amber, micro- muddy, there is typical Passifolra edulis fragrance, be no lack of the fragrance of Fructus Hordei Germinatus and Flos lupuli (Flos Humuli Lupuli) simultaneously, after entrance, mouthfeel level
Feel, fruital and the aroma of complexity can be tasted.Compared with the medicated beer adding Passifolra edulis essence, this product fragrance and mouthfeel are more
Plus true nature, the degrees of fusion of fruital and Fructus Hordei Germinatus and Flos lupuli (Flos Humuli Lupuli) is higher.Due to employing third time fermentation gas, therefore foam is rich
Rich fine and smooth, compare and add the product of carbon dioxide, kill mouthfeel strongly, foam duration is long.
Embodiment 2：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：By the Fructus Hordei Germinatus having pulverized according to mass ratio meter, add the hot water of 4 times of quality, adjust the temperature to 66 DEG C～
68 DEG C, saccharificatinn period is 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.From boiling when start timing, the 30th minute and
Add Flos lupuli (Flos Humuli Lupuli) within 60th minute, Flos lupuli (Flos Humuli Lupuli) total addition level is 15BU, and addition accounts for the 30% of total amount within the 30th minute, adds within the 60th minute
Dosage accounts for the 70% of total amount.
4) sub-cooled：Beerwort is down to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, and logical oxygen concentration controls in 10ppm,
Lucifuge fermentation in 20 DEG C of environment.Fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 12 days.
7) ferment for second：Take supernatant after clarification, add 15% Fructus Citri junoris slurry according to mass ratio, be passed through oxygen simultaneously,
Logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 3 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 7 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 100 mesh.
10) third time is fermented：Add maple sugar, filling bottle sealing and fermenting according to 7.6g/L, fermentation time is 1 week, temperature is 15
℃.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains the beer finished product starched containing Fructus Citri junoris.
Embodiment 3：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：The Fructus Hordei Germinatus having pulverized are added the hot water of 4.5 times of quality, adjust the temperature to 66 DEG C～68 DEG C, during saccharifying
Between be 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.From boiling when start timing, the 30th minute and
Add Flos lupuli (Flos Humuli Lupuli) within 60th minute, Flos lupuli (Flos Humuli Lupuli) total addition level is 15BU, and addition accounts for the 30% of total amount within the 30th minute, adds within the 60th minute
Dosage accounts for the 70% of total amount.
4) sub-cooled：Beerwort is rapidly decreased to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, and logical oxygen concentration controls in 10ppm,
Lucifuge fermentation in 20 DEG C of environment.Fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 11 days.
7) ferment for second：Take supernatant after clarification, add 18% mango pulp according to mass ratio, be passed through oxygen simultaneously
Gas, logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 4 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 8 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 80 mesh.
10) third time is fermented：Add white sugar, filling bottle sealing and fermenting according to 6.5g/L, fermentation time is 1 week, temperature is 15
℃.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains the beer finished product containing mango pulp.
Embodiment 4：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：The Fructus Hordei Germinatus having pulverized are added the hot water of 5 times of quality, adjust the temperature to 66 DEG C～68 DEG C, saccharificatinn period
For 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.From boiling when start timing, the 30th minute and
Add Flos lupuli (Flos Humuli Lupuli) within 60th minute, Flos lupuli (Flos Humuli Lupuli) total addition level is 15BU, and addition accounts for the 30% of total amount within the 30th minute, adds within the 60th minute
Dosage accounts for the 70% of total amount.
4) sub-cooled：Beerwort is rapidly decreased to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, and logical oxygen concentration controls in 10ppm,
Lucifuge fermentation in 20 DEG C of environment.Fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 13 days.
7) ferment for second：Take supernatant after clarification, add 15% Fructus Ananadis comosi pulp according to mass ratio, be passed through oxygen simultaneously
Gas, logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 5 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 5 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 100 mesh.
10) third time is fermented：Add nigecose, filling bottle sealing and fermenting according to 7.5g/L, fermentation time is 1 week, temperature is 15
℃.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains the beer finished product containing Fructus Ananadis comosi pulp.
Embodiment 5：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：The Fructus Hordei Germinatus having pulverized are added the hot water of 4.5 times of quality, adjust the temperature to 66 DEG C～68 DEG C, during saccharifying
Between be 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.From boiling when start timing, the 30th minute and
Add Flos lupuli (Flos Humuli Lupuli) within 60th minute, Flos lupuli (Flos Humuli Lupuli) total addition level is 12BU, and addition accounts for the 30% of total amount within the 30th minute, adds within the 60th minute
Dosage accounts for the 70% of total amount.
4) sub-cooled：Beerwort is rapidly decreased to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, and logical oxygen concentration controls in 10ppm,
Lucifuge fermentation in 20 DEG C of environment, fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 12 days.
7) ferment for second：Take supernatant after clarification, add 10% black currant pulp and 10% black according to mass ratio
Certain kind of berries pulp, is passed through oxygen simultaneously, and logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 5 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 6 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 80 mesh.
10) third time is fermented：Add brown sugar, filling bottle sealing and fermenting according to 7.5g/L, fermentation time is 1 week, temperature is 15
℃.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains becoming with the medicated beer of blackberry pulp containing black currant pulp
Product.
Embodiment 6：
A kind of method adding fruit pulp fermentation beer, specifically includes following steps：
1) crushed malt：With mulling machine, Fructus Hordei Germinatus are pulverized, degree of pulverizing is that malt husks are continuous, and grain crushes.
2) saccharifying：The Fructus Hordei Germinatus having pulverized are added the hot water of 4 times of quality, adjust the temperature to 66 DEG C～68 DEG C, saccharificatinn period
For 1 hour.
3) steaming and decocting beerwort：After beerwort ebuillition of heated, keep micro-boiling.From boiling when start timing, the 30th minute and
Add Flos lupuli (Flos Humuli Lupuli) within 60th minute, Flos lupuli (Flos Humuli Lupuli) total addition level is 15BU, and addition accounts for the 30% of total amount within the 30th minute, adds within the 60th minute
Dosage accounts for the 70% of total amount.
4) sub-cooled：Beerwort is rapidly decreased to 20 DEG C.
5) ferment for the first time：Active dry yeast is added beerwort, inoculum concentration is 1g/L, and logical oxygen concentration controls in 10ppm,
Lucifuge fermentation in 20 DEG C of environment.Fermentation time is 3～6 days.
6) static clarification：After fermentation ends, it is placed in 10 DEG C of static cold preservations 14 days.
7) ferment for second：Take supernatant after clarification, add 20% Fructus Rubi pulp according to mass ratio, be passed through oxygen simultaneously
Gas, logical oxygen concentration controls in 10ppm, and temperature is 20 DEG C, lucifuge static fermentation 7 days.
8) static extraction：Under conditions of temperature is 5 DEG C, static extraction 6 days.
9) filter：After static extraction terminates, take supernatant liquid filtering, the aperture of filter screen is 80 mesh.
10) third time is fermented：Add brown sugar, filling bottle sealing and fermenting according to 7g/L, fermentation time is 1 week, and temperature is 15 DEG C.
11) aging 1 week again after fermenting, aging temperature is 5 DEG C, obtains the beer finished product containing Fructus Rubi pulp.
It should be noted that above embodiment is the example that the present invention is compared with melancholy, the invention is not restricted to above-described embodiment.When
So, Fructus Ananadis comosi slurry, mango pulp or other fruit pulps, such as apple pulp, pears slurry, Fructus Vitis viniferae can also be added in second sweat
The various fruit pulps such as slurry, all can obtain the beer finished product containing various fruit pulps.With the medicated beer phase adding various fruit essences
Than, product fragrance and mouthfeel more true nature, the degrees of fusion of fruital and Fructus Hordei Germinatus and Flos lupuli (Flos Humuli Lupuli) is higher.Foaming abundancy is fine and smooth, holds
The continuous time is long, more conforms to the consumption habits of domestic consumer.
Claims (10)
1. a kind of preparation method of use fruit pulp fermentation beer is it is characterised in that comprise the following steps：
Step one, ferments for the first time：
Fructus Hordei Germinatus after pulverizing are carried out saccharifying, obtains beerwort, beerwort steaming and decocting adds appropriate Flos lupuli (Flos Humuli Lupuli), after the completion of steaming and decocting
It is cooled to 15 DEG C～25 DEG C, add active dry yeast, be passed through oxygen, logical oxygen concentration controls in 8～12ppm, at 15 DEG C～20 DEG C
Under carry out lucifuge fermentation, after fermentation ends, static cold preservation, takes supernatant, obtains wine liquid；Wherein, every 1L beerwort adds activity dry
The quality of yeast is 0.5g～2g；
Step 2, ferments for second：
Based on percent mass, add 10%～20% fruit pulp, mix homogeneously in wine liquid, lucifuge is static at 10 DEG C～20 DEG C
Fermentation, is passed through oxygen, logical oxygen concentration controls static extraction after 8～12ppm, fermentation ends simultaneously, and static extraction time is with fruit
Studies of The Aromatic Substances incorporates beerwort and is defined, and after static extraction terminates, takes supernatant, is filtrated to get the wine liquid of clarification；
Step 3, third time is fermented：
By the wine liquid bottling after clarification, add proper amount of sugar, sealing gland, be placed at 10～20 DEG C and carry out fermenting 1 week, then aging 1
Week obtains finished product.
2. the method for claim 1 is it is characterised in that in described step one, the method for saccharifying is：By mass, water
Addition be 3～6 times of malt quality, saccharification temperature is 66 DEG C～68 DEG C, and saccharificatinn period is 1 hour.
3. the method for claim 1 it is characterised in that in described step one digestion time be 60～70 minutes；Steaming and decocting
After the completion of the temperature of rapid cooling be 20 DEG C.
4. the method for claim 1 is it is characterised in that Flos lupuli (Flos Humuli Lupuli) described in described step one adds the time for after boiling
30～70 minutes, Flos lupuli (Flos Humuli Lupuli) addition was 7BU～30BU.
5. the method for claim 1 is it is characterised in that in described step one, fermentation time is 3～6 days, static cold preservation
Time is 10 days～14 days, and static refrigerated storage temperature is 8 DEG C～10 DEG C.
6. the method for claim 1 it is characterised in that fruit pulp in described step 2 be mango pulp, Fructus Rubi slurry, orange
One or more of slurry, Passifolra edulis slurry, blackberry slurry, black currant slurry, Fructus Ananadis comosi slurry, apple pulp, pears slurry, grape slurry, addition is
The 10%～20% of wine liquid weight.
7. the method for claim 1 is it is characterised in that the time of lucifuge static fermentation in described step 2 is 3～7
My god.
8. the method for claim 1 it is characterised in that in described step 2 filter using filter screen aperture be 80～
100 mesh, the temperature of described static extraction is 3 DEG C～6 DEG C, and static extraction time is 5～8 days.
9. the method for claim 1 is it is characterised in that the sugar in described step 3 is white sugar, brown sugar, nigecose, maple
One or more of sugar, the addition of sugar is 5g/L～10g/L.
10. the method for claim 1 is it is characterised in that the aging temperature in described step 3 is 4 DEG C～6 DEG C.
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Cited By (5)
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| CN107164134A (en) * | 2017-07-11 | 2017-09-15 | 广西科技大学 | A kind of brew method of tangerine taste fruit beer |
| CN109321394A (en) * | 2018-11-21 | 2019-02-12 | 齐鲁工业大学 | A kind of preparation method of the strong Ai Er beer of convent |
| CN109971573A (en) * | 2019-03-11 | 2019-07-05 | 东北林业大学 | A kind of raspberry fruit beer and preparation method thereof |
| CN111154576A (en) * | 2018-11-07 | 2020-05-15 | 广东轻工职业技术学院 | Preparation method of kumquat, orange juice and wheat refined beer |
| CN113583769A (en) * | 2021-07-01 | 2021-11-02 | 台酒实业(福建)集团有限责任公司 | Beer fermentation process and fermentation equipment |
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