CN107619734A - Mango beer - Google Patents

Abstract

The invention belongs to field of foodstuff beverage, is related to mango beer.Production technology：It is proposed that mango juice mixes with the wheat juice by saccharification to squeeze into boiling pot and boil sizing, the adding proportion of mango juice is 40%；Squeeze into the separation of whirlpool precipitation tank for precipitation；The fermentation tank addition purebred cold fermentation of brewer's yeast is squeezed into through thin plate heat-exchange system；Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation；It is packaged to be finished product.The beer of mango process for beer production production of the present invention, realizes the perfect adaptation of mango juice and beer, truly remains the various nutritional ingredients of mango, remain the various features of beer again, meet requirement of the consumer to modern product.

Description

Mango beer

Technical field

The present invention relates to the technique of food and drink process technology, particularly mango deep processing.

Background technology

General traditional beer only has a taste, and fruit beer then has the color of a variety of fruits, can increase the appetite of people first, and secondly fruit beer is using fruit as raw material, and several amino acids, mineral matter, glucose, vitamin are contained in fruit.Largely drinking traditional beer can make human body get fat, and fruit beer is then opposite.The fruit beer that the homologous fruit of many fruit medicines is brewageed is the optimum food of fat-reducing.

The content of the invention

To meet different consumption demands, the present invention provides mango process for beer production.

The present invention is mainly obtained using unique technique productions mango beer, mango juice using fragrant reflux technique is extracted, and intactly remains the various nutritional ingredients of mango juice.

Mango process for beer production of the present invention, mango process for beer production, include the preceding working procedure of process for beer production, it is characterised in that：The technique includes：

1. mango process for beer production, it is characterised in that：

1）Mango is cleaned, squeezing, proposes mango juice.

2）Mango juice mixes to be put into pot with the wheat juice by saccharification boils sizing.

3）Squeeze into the separation of whirlpool precipitation tank for precipitation.

4）The fermentation tank addition purebred cold fermentation of brewer's yeast is squeezed into through thin plate heat-exchange system.

5）Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation, finished product is packaged to be.

2. mango process for beer production according to claim 1, it is characterised in that：The mango pretreatment process includes：

1）Choose, remove rotten mango and impurity.

2）Again through pure water rinse.

3）Into negative pressure pot for solvent extraction, 90 DEG C are controlled to be kept for 6 hours；

4）Squeeze into enzymatic vessel and add pectase, 45 DEG C of amylase control holding 3 hours, obtain mango juice.

3. mango process for beer production according to claim 1, it is characterised in that：The adding proportion of the mango juice is 40%.

4. mango process for beer production according to claim 1, it is characterised in that：It is described boil shaping process boil intensity >=10%.

5. mango process for beer production according to claim 1, it is characterised in that：The preceding working procedure of the Beer Brewage includes：

1）Malt treatment process：Sieving, crush, breaks down proteins；

2）Rice treatment process：Sieving, crush, gelatinization；

3）Malt through processing mixes saccharification, filtering with rice

Mango beer produced by the invention, realizes the perfect adaptation of mango juice and beer, truly remains the various nutritional ingredients of mango, remains the various features of beer again, meets requirement of the consumer to modern product.

Embodiment

Mango process for beer production of the present invention is elaborated with reference to embodiment, but is not limitation of the present invention.

Including：Malt treatment process is：Malt → sieving → crushing → breaks down proteins；

Rice treatment process is：Rice → sieving → crushing → gelatinization；

Mango pretreatment process is：Mango → selection → drift soup → negative pressure extraction → enzymolysis → jujube juice；

Other processes are：Separation → Wort cooling → cold wheat juice → fermentation → wine to be filtered → diatomite filtering → refined filtration → pure mellow wine → packaging is boiled → circled round in saccharification → filtering → wheat juice preheats →；

Wherein：Pretreated malt enters saccharification process after being mixed with rice；

Pretreated mango juice adds in wheat juice preheating process, additional proportion 50%；

Brewer's yeast adds in fermentation procedure；

Negative pressure puies forward leaching process and controls 90 DEG C to be kept for 5~6 hours；

Digest process to carry out in enzymatic vessel, add pectase, amylase controls 50 DEG C to be kept for 2 hours；

Boil process to carry out in boiling pot, boil intensity >=8%；

Convolution separation is carried out in whirlpool tank；

Fermentation procedure is carried out in fermentation tank；

Diatomite filtering is carried out in diatomite filter；

Refined filtration is carried out in strainer.

Claims (5)

1. mango process for beer production, it is characterised in that：

1）It is proposed mango juice；

2）Mango juice mixes to be put into pot with the wheat juice by saccharification boils sizing；

3）Squeeze into the separation of whirlpool precipitation tank for precipitation；

4）The fermentation tank addition purebred cold fermentation of brewer's yeast is squeezed into through thin plate heat-exchange system；

5）Through plate-frame type diatomaceous earth filter, strainer double filtration after maturation, finished product is packaged to be.

2. mango process for beer production according to claim 1, it is characterised in that：The mango pretreatment process includes：

1）Choose, remove rotten mango and impurity；

2）Again through pure water rinse；

3）Into negative pressure pot for solvent extraction, 90 DEG C are controlled to be kept for 6 hours；

4）Squeeze into enzymatic vessel and add pectase, 45 DEG C of amylase control holding 3 hours, obtain mango juice.

3. mango process for beer production according to claim 1, it is characterised in that：The adding proportion of the mango juice is 50%.

4. mango process for beer production according to claim 1, it is characterised in that：It is described boil shaping process boil intensity >=10%.

5. mango process for beer production according to claim 1, it is characterised in that：The preceding working procedure of the Beer Brewage includes：

1）Malt treatment process：Sieving, crush, breaks down proteins；

2）Rice treatment process：Sieving, crush, gelatinization；

3）Malt through processing mixes saccharification, filtering with rice.