CN110029028A - A kind of Pineapple beer preparation process - Google Patents
A kind of Pineapple beer preparation process Download PDFInfo
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- CN110029028A CN110029028A CN201910287306.2A CN201910287306A CN110029028A CN 110029028 A CN110029028 A CN 110029028A CN 201910287306 A CN201910287306 A CN 201910287306A CN 110029028 A CN110029028 A CN 110029028A
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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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of Pineapple beer preparation process, not only liquor output is higher for the Pineapple beer of preparation, while its mouthfeel color flavor is excellent, and fruity is prominent.It is rationally compounded using honey peach and Kiwi berry with pineapple, the taste of regulation gained beer makes its sweet and sour taste, better flavor；Sodium chloride is added in juice-extracting process, not only increases the yield of fruit juice, simultaneously, the mouthfeel of reconciliation fruit juice, sour and astringent sense is removed, the Yoghourt of addition provides protein abundant, improve liquor output, Yoghourt and brewer's yeast play the role of cooperative fermentation simultaneously, not only further improve liquor output, while the fragrance component of abundant Pineapple beer, keep its fruity aroma strong, improves integrated quality；Fructus hordei germinatus is subjected to expanding treatment, its loose internal structure, while its starch, chemical change occurs, generate dextrin and sugar, accelerate saccharifying and fermentation efficiency, improves liquor output.
Description
Technical field
The invention belongs to Pineapple beer technical field, especially a kind of Pineapple beer preparation process.
Background technique
Pineapple beer is a kind of flavor beer, has certain health-care efficacy, and the sixth of the twelve Earthly Branches is welcome by more and more consumers.
The quality of pineapple wine depends on the type and content of its alcoholic strength, sugar and acid concentration and Volatile infochemicals etc..Volatility
An important factor for fragrance component is influence pineapple wine quality and typicalness, including higher alcohol, ester, acid, aldehyde and ketone etc..But mesh
Preceding traditional Pineapple beer preparation method often leads to the fruity of Pineapple beer not since fragrance is volatile during the fermentation
Prominent, taste is poor.
Summary of the invention
In view of the above-mentioned problems, the present invention is intended to provide a kind of Pineapple beer preparation process.
The invention is realized by the following technical scheme:
A kind of Pineapple beer preparation process, preparation method includes the following steps:
(1) 30-50 portions of pineapples are cleaned to be placed in -20~-30 DEG C and freezes 2-3h, then thaw at 40-50 DEG C 3-4h, weight
It after multiple freeze-thaw step 2-3 times, removes the peel, stripping and slicing is spare；It is removed the peel after 10-20 portions of honey peach are cleaned, stripping and slicing, 5-10 parts of Mi
The peeling of monkey peach, stripping and slicing mix gained fruit, and 2-3 parts of sodium chloride, 5-10 portions of sucrose, 2-3 parts of sodium citrates, 5-10 parts are added
Yoghourt is squeezed the juice, and blended fruit juice is obtained；
(2) 20-30 portions of fructus hordei germinatus are dried to 3-5h at 30-40 DEG C, is then transferred in extruding apparatus, is carried out at 90-100 DEG C
Then fructus hordei germinatus after extruding is dried 3-5h, then at -5~-10 DEG C by extruding at 50-60 DEG C, -0.08~-0.09MPa
Lower placement 3-4h, being crushed to partial size is 300-500 μm, the deionized water of 3-5 times of fructus hordei germinatus weight is added, in 68-70 DEG C, 200-
Under 300rpm after stirring saccharification 1-2h, blended fruit juice obtained by step (1) is added, continues to stir at 75-78 DEG C, 100-200rpm
1-2h, filtering；
(3) step (2) gains are boiled into 25-30min, 4-5 parts of hops, 5-10 parts of inorganic agents is then added, continue to boil 20-
30min, after being then placed in 70-80 DEG C by gains, place 2-3h under 1.5-2.5MPa, then filtering is added into gains
2-6 parts of brewer's yeasts are placed at 29-32 DEG C and ferment 5-8 days after mixing evenly, in fermentation process, are passed through daily nitrogen 1-2 times,
Each 2-5min.
Further, step (3) inorganic agent is the preparation method comprises the following steps: by 5-10 parts of orange peels, 6-8 parts of corncobs, 3-5 portions of rice
Shell is dried at 40-50 DEG C, after liquid nitrogen frozen 5-10min, is carried out ball mill grinding, is crossed 50-100 mesh, then send gains
Enter in obturator, 30-40min is handled at 80-85 DEG C, -0.09~-0.1MPa, then restores to standard atmospheric pressure, then
40-60min is handled at 10-12 DEG C, 5-5.6MPa, pressure release is taken out, is put into microwave device, the microwave treatment at 300-500W
20-30s, then the microwave treatment 20-30s at 600-800W.
Further, it is 0.2-0.3L/min that step (3) described nitrogen, which is passed through rate,.
Beneficial effects of the present invention: not only liquor output is higher for the Pineapple beer of this method preparation, while its mouthfeel color wind
Taste is excellent, and fruity is prominent.It is rationally compounded using honey peach and Kiwi berry with pineapple, the taste of regulation gained beer makes it
Sweet and sour taste, better flavor；Sodium chloride is added in juice-extracting process, not only increases the yield of fruit juice, meanwhile, reconcile fruit juice
Mouthfeel removes sour and astringent sense, and the Yoghourt of addition provides protein abundant, improves liquor output, while Yoghourt and brewer's yeast rise
It is acted on to cooperative fermentation, not only further improves liquor output, while the fragrance component of abundant Pineapple beer, make its fruity aroma
It is strong, improve integrated quality；Fructus hordei germinatus is subjected to expanding treatment, its loose internal structure, while its starch, chemical change occurs,
Dextrin and sugar are generated, saccharifying and fermentation efficiency are accelerated, improves liquor output；At orange peel, corncob and rice husk preparation
Agent is managed, and ball milling microwave treatment is carried out to it, has sufficiently activated inorganic agent, improves its internal and surface-active, enhances its clarification
Performance improves fermentation efficiency, while sufficiently exciting its fragrance, and promotion is cooperateed with Pineapple beer, enriches its mouthfeel.
Specific embodiment
Illustrate the present invention with specific embodiment below, but is not limitation of the present invention.
Embodiment 1
A kind of Pineapple beer preparation process, preparation method includes the following steps:
(1) 30 portions of pineapples are cleaned to be placed in -20 DEG C and freezes 2h, then thaw at 40 DEG C 3h, repeated freezing-defrosting step
It after 2 times, removes the peel, stripping and slicing is spare；It is removed the peel after 10 portions of honey peach are cleaned, stripping and slicing, 5 parts of Kiwi berry peelings, stripping and slicing, by gained water
Fruit mixing, is added 2 parts of sodium chloride, 5 portions of sucrose, 2 parts of sodium citrates, 5 portions of Yoghourts, squeezes the juice, obtain blended fruit juice；
(2) 20 portions of fructus hordei germinatus are dried to 3h at 30 DEG C, is then transferred in extruding apparatus, extruding is carried out at 90 DEG C, then will
Fructus hordei germinatus after extruding dries 3h at 50 DEG C, -0.08MPa, then places 3h at -5 DEG C, and being crushed to partial size is 300 μm, adds
The deionized water for entering 3 times of fructus hordei germinatus weight is added at 68 DEG C, 200rpm after stirring saccharification 1h and mixes fruit obtained by step (1)
Juice continues to stir 1h, filtering at 75 DEG C, 100rpm；
(3) step (2) gains are boiled into 25min, 4- hops, 5 parts of inorganic agents is then added, continue to boil 20min, then will
After gains are placed in 70 DEG C, place 2h under 1.5MPa, then 2 parts of brewer's yeasts are added into gains, stir evenly for filtering
Afterwards, it is placed at 29 DEG C and ferments 5 days, in fermentation process, be passed through nitrogen 1 time daily, each 2min.
Further, step (3) inorganic agent is the preparation method comprises the following steps: by 5 parts of orange peels, 6 parts of corncobs, 3 parts of rice husks 40
It is dried at DEG C, after liquid nitrogen frozen 5min, carries out ball mill grinding, cross 50 meshes, then gains are sent into obturator, 80
DEG C, handle 30min under -0.09MPa, then restore to standard atmospheric pressure, 40min then handled at 10 DEG C, 5MPa, pressure release takes
Out, it is put into microwave device, the microwave treatment 20s at 300W, then the microwave treatment 20s at 600W.
Further, it is 0.2L/min that step (3) described nitrogen, which is passed through rate,.
Embodiment 2
A kind of Pineapple beer preparation process, preparation method includes the following steps:
(1) 40 portions of pineapples are cleaned to be placed in -25 DEG C and freezes 3h, then thaw at 45 DEG C 4h, repeated freezing-defrosting step
It after 3 times, removes the peel, stripping and slicing is spare；It is removed the peel after 15 portions of honey peach are cleaned, stripping and slicing, 7 parts of Kiwi berry peelings, stripping and slicing, by gained water
Fruit mixing, is added 3 parts of sodium chloride, 8 portions of sucrose, 3 parts of sodium citrates, 8 portions of Yoghourts, squeezes the juice, obtain blended fruit juice；
(2) 25 portions of fructus hordei germinatus are dried to 4h at 35 DEG C, is then transferred in extruding apparatus, extruding is carried out at 95 DEG C, then will
Fructus hordei germinatus after extruding dries 4h at 55 DEG C, -0.085MPa, then places 4h at -7 DEG C, and being crushed to partial size is 400 μm,
4 times of fructus hordei germinatus weight of deionized water is added, at 69 DEG C, 250rpm after stirring saccharification 2h, is added and mixes fruit obtained by step (1)
Juice continues to stir 2h, filtering at 76 DEG C, 150rpm；
(3) step (2) gains are boiled into 28min, 5 parts of hops, 8 parts of inorganic agents is then added, continue to boil 25min, then
After being placed in 75 DEG C by gains, place 3h under 2.0MPa, then 4 parts of brewer's yeasts are added into gains, stir evenly for filtering
Afterwards, it is placed at 30 DEG C and ferments 7 days, in fermentation process, be passed through nitrogen 2 times daily, each 4min.
Further, step (3) inorganic agent is the preparation method comprises the following steps: by 7 parts of orange peels, 7 parts of corncobs, 4 parts of rice husks 45
It is dried at DEG C, liquid nitrogen frozen, after 7min, carries out ball mill grinding, cross 80 meshes, then gains are sent into obturator,
82 DEG C, handle 35min under -0.095MPa, then restore to standard atmospheric pressure, then handle 50min at 11 DEG C, 5.2MPa,
Pressure release is taken out, and is put into microwave device, the microwave treatment 25s at 400W, then the microwave treatment 25s at 700W.
Further, it is 0.25L/min that step (3) described nitrogen, which is passed through rate,.
Embodiment 2
A kind of Pineapple beer preparation process, preparation method includes the following steps:
(1) 50 portions of pineapples are cleaned to be placed in -30 DEG C and freezes 3h, then thaw at 50 DEG C 4h, repeated freezing-defrosting step
It after 3 times, removes the peel, stripping and slicing is spare；It is removed the peel after 20 portions of honey peach are cleaned, stripping and slicing, 10 parts of Kiwi berry peelings, stripping and slicing, by gained water
Fruit mixing, is added 3 parts of sodium chloride, 10 portions of sucrose, 3 parts of sodium citrates, 10 portions of Yoghourts, squeezes the juice, obtain blended fruit juice；
(2) 30 portions of fructus hordei germinatus are dried to 5h at 40 DEG C, is then transferred in extruding apparatus, extruding is carried out at 100 DEG C, then will
Fructus hordei germinatus after extruding dries 5h at 60 DEG C, -0.09MPa, then places 4h at -10 DEG C, and being crushed to partial size is 500 μm,
5 times of fructus hordei germinatus weight of deionized water is added, at 70 DEG C, 300rpm after stirring saccharification 2h, is added and mixes fruit obtained by step (1)
Juice continues to stir 2h, filtering at 78 DEG C, 200rpm；
(3) step (2) gains are boiled into 30min, 5 parts of hops, 10 parts of inorganic agents is then added, continue to boil 30min, then
After being placed in 80 DEG C by gains, place 3h under 2.5MPa, then 6 parts of brewer's yeasts are added into gains, stir evenly for filtering
Afterwards, it is placed at 32 DEG C and ferments 8 days, in fermentation process, be passed through nitrogen 2 times daily, each 5min.
Further, step (3) inorganic agent is the preparation method comprises the following steps: by 10 parts of orange peels, 8 parts of corncobs, 5 parts of rice husks 50
It is dried at DEG C, after liquid nitrogen frozen 10min, carries out ball mill grinding, sieve with 100 mesh sieve, then gains are sent into obturator,
85 DEG C, handle 40min under -0.1MPa, then restore to standard atmospheric pressure, then handle 60min at 12 DEG C, 5.6MPa, let out
Pressure is taken out, and is put into microwave device, the microwave treatment 30s at 500W, then the microwave treatment 30s at 800W.
Further, it is 0.3L/min that step (3) described nitrogen, which is passed through rate,.
Comparative example 1
The addition of sodium chloride is omitted compared to embodiment 2 in this comparative example, and method and step in addition to this is all the same.
Comparative example 2
The addition of Yoghourt is omitted compared to embodiment 2 in this comparative example, and method and step in addition to this is all the same.
Comparative example 3
The expanding treatment of step (2) is omitted compared to embodiment 2 in this comparative example, and method and step in addition to this is homogeneous
Together.
Comparative example 4
The addition of inorganic agent is omitted compared to embodiment 2 in this comparative example, and method and step in addition to this is all the same.
Performance test:
Organoleptic quality comprehensive score, standards of grading are carried out to Pineapple beer obtained by each group embodiment and comparative example are as follows:
Color (30 points), the golden yellow or yellow of 27 ~ 30 points of glossy senses；21 ~ 26 points of slightly buffs；20 points or less are in brown stain
Color；
Fragrance (30 points), 28 ~ 30 points have strong pineapple taste and vinosity；22 ~ 27 points have vinosity, with a small amount of pineapple taste；21
Point or less have vinosity but without pineapple taste；
Mouthfeel (40 points), 37 ~ 40 points and association it is mellow, it is tasty and refreshing；31 ~ 36 points have vinosity, but slightly sour；30 points or less tart flavours are obvious.
And its liquor output is detected, testing result is as shown in table 1:
Table 1
| Liquor output (V/V) | Comprehensive score | |
| Embodiment 1 | 9.3 | 99 |
| Embodiment 2 | 9.5 | 99 |
| Embodiment 3 | 9.2 | 98 |
| Comparative example 1 | 4.6 | 55 |
| Comparative example 2 | 3.2 | 43 |
| Comparative example 3 | 3.5 | 42 |
| Comparative example 4 | 3.7 | 42 |
As can be seen from Table 1, not only liquor output is higher for the Pineapple beer of this method preparation, while its mouthfeel color flavor is excellent,
Fruity is prominent.
Claims (3)
1. a kind of Pineapple beer preparation process, which is characterized in that preparation method includes the following steps:
(1) 30-50 portions of pineapples are cleaned to be placed in -20~-30 DEG C and freezes 2-3h, then thaw at 40-50 DEG C 3-4h, weight
It after multiple freeze-thaw step 2-3 times, removes the peel, stripping and slicing is spare；It is removed the peel after 10-20 portions of honey peach are cleaned, stripping and slicing, 5-10 parts of Mi
The peeling of monkey peach, stripping and slicing mix gained fruit, and 2-3 parts of sodium chloride, 5-10 portions of sucrose, 2-3 parts of sodium citrates, 5-10 parts are added
Yoghourt is squeezed the juice, and blended fruit juice is obtained；
(2) 20-30 portions of fructus hordei germinatus are dried to 3-5h at 30-40 DEG C, is then transferred in extruding apparatus, is carried out at 90-100 DEG C
Then fructus hordei germinatus after extruding is dried 3-5h, then at -5~-10 DEG C by extruding at 50-60 DEG C, -0.08~-0.09MPa
Lower placement 3-4h, being crushed to partial size is 300-500 μm, the deionized water of 3-5 times of fructus hordei germinatus weight is added, in 68-70 DEG C, 200-
Under 300rpm after stirring saccharification 1-2h, blended fruit juice obtained by step (1) is added, continues to stir at 75-78 DEG C, 100-200rpm
1-2h, filtering；
(3) step (2) gains are boiled into 25-30min, 4-5 parts of hops, 5-10 parts of inorganic agents is then added, continue to boil 20-
30min, after being then placed in 70-80 DEG C by gains, place 2-3h under 1.5-2.5MPa, then filtering is added into gains
2-6 parts of brewer's yeasts are placed at 29-32 DEG C and ferment 5-8 days after mixing evenly, in fermentation process, are passed through daily nitrogen 1-2 times,
Each 2-5min.
2. a kind of Pineapple beer preparation process according to claim 1, which is characterized in that step (3) described inorganic agent system
Preparation Method are as follows: 5-10 parts of orange peels, 6-8 parts of corncobs, 3-5 parts of rice husks are dried at 40-50 DEG C, after liquid nitrogen frozen 5-10min,
Ball mill grinding is carried out, 50-100 mesh is crossed, then gains are sent into obturator, in 80-85 DEG C, -0.09~-0.1MPa
Then lower processing 30-40min restores to standard atmospheric pressure, 40-60min, pressure release is then handled at 10-12 DEG C, 5-5.6MPa
It takes out, is put into microwave device, the microwave treatment 20-30s at 300-500W, then the microwave treatment 20- at 600-800W
30s。
3. a kind of Pineapple beer preparation process according to claim 1, which is characterized in that step (3) described nitrogen is passed through
Rate is 0.2-0.3L/min.
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| CN201910287306.2A CN110029028A (en) | 2019-04-11 | 2019-04-11 | A kind of Pineapple beer preparation process |
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| CN201910287306.2A CN110029028A (en) | 2019-04-11 | 2019-04-11 | A kind of Pineapple beer preparation process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN111955571A (en) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | Making method of refreshing pineapple fruit beer tea |
| CN114410399A (en) * | 2021-12-28 | 2022-04-29 | 岭南师范学院 | Pineapple red orange fresh beer and preparation method thereof |
-
2019
- 2019-04-11 CN CN201910287306.2A patent/CN110029028A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591860A (en) * | 2019-08-22 | 2019-12-20 | 四川三鲜生态农业有限公司 | Dragon fruit wine making process |
| CN111955571A (en) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | Making method of refreshing pineapple fruit beer tea |
| CN114410399A (en) * | 2021-12-28 | 2022-04-29 | 岭南师范学院 | Pineapple red orange fresh beer and preparation method thereof |
| CN114410399B (en) * | 2021-12-28 | 2024-04-19 | 岭南师范学院 | Pineapple red orange fresh beer and preparation method thereof |
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Application publication date: 20190719 |