CN112680300A - Fruit and vegetable compound cherry flavor beer and preparation method thereof - Google Patents
Fruit and vegetable compound cherry flavor beer and preparation method thereof Download PDFInfo
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- CN112680300A CN112680300A CN202011465424.7A CN202011465424A CN112680300A CN 112680300 A CN112680300 A CN 112680300A CN 202011465424 A CN202011465424 A CN 202011465424A CN 112680300 A CN112680300 A CN 112680300A
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Abstract
The fruit and vegetable compound cherry flavor beer comprises the following raw materials in percentage by weight: 30-40% of water, 15-25% of barley malt, 10-15% of wheat malt, 15-20% of cherry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of yeast, 10-15% of blackcurrant juice, 10-15% of blueberry juice and 0.3-0.6% of black carrot juice.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to fruit and vegetable compound type cherry flavor beer and a preparation method thereof.
Background
Beer is one of the oldest alcoholic beverages in humans, the third beverage in the world after water and tea. The beer is a low-concentration alcoholic beverage called 'liquid bread', which is brewed by using barley malt, hops and water as main raw materials through yeast fermentation and contains carbon dioxide. The beer has low ethanol content, can promote blood circulation, has medical effects of tonifying heart, invigorating stomach, promoting urination, relieving pain and the like, and has good auxiliary curative effects on hypertension, heart disease, tuberculosis and the like. The beer contains rich nutrient components such as protein, carbohydrate, vitamins, minerals and the like, and has good taste, so the beer is popular with consumers. In order to meet the market demand, new varieties of beer are continuously released by beer research institutions and production enterprises.
The fruit contains a large amount of vitamins, amino acids and mineral substances and has high nutritive value, so that the fruit juice is organically combined with the brewing process of the beer to produce the fruit juice fermented beer which can keep the inherent style of the beer and highlight the unique taste of the fruit and has certain nutrition and health care functions, a new way is undoubtedly found for deep processing of agricultural products, the color and variety of the beer are greatly enriched, and the requirements of consumers in each level are met.
Juice-fermented beer is a beverage product that has rapidly gained popularity in foreign countries in recent years, and is highly appreciated by consumers in the european market. At present, various domestic large beer companies begin to pay attention to fruit juice fermentation type beer products, but due to insufficient market publicity, the current domestic market conditions are not good, the product varieties are single, and enough varieties are not available for consumers to select.
Disclosure of Invention
The invention aims to overcome the technical defects and provides fruit and vegetable compound cherry flavor beer.
In order to achieve the technical purpose, the technical scheme of the invention is to provide fruit and vegetable compound type cherry flavor beer, which comprises the following raw materials in percentage by weight: 30-40% of water, 15-25% of barley malt, 10-15% of wheat malt, 15-20% of cherry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of yeast, 10-15% of blackcurrant juice, 10-15% of blueberry juice and 0.3-0.6% of black carrot juice.
Further, 30-35% of water, 20-25% of barley malt, 10-15% of wheat malt, 13-18% of cherry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of yeast, 8-12% of blackcurrant juice, 10-13% of blueberry juice and 0.3-0.5% of black carrot juice.
Further, 40% of water, 20% of barley malt, 10% of wheat malt, 13% of cherry juice, 3% of white sand, 0.3% of hops, 0.4% of yeast, 10% of blackcurrant juice, 10% of blueberry juice and 0.5% of black carrot juice.
The invention also aims to provide a preparation method of the cherry beer, which comprises the following steps: comprises the following steps;
(1) taking water, barley malt and wheat, crushing the barley malt and the wheat by a crusher, adding water, and uniformly mixing to form malt mash;
(2) adding white granulated sugar into the malt mash, sequentially gelatinizing, saccharifying and filtering to obtain raw wheat juice, and adjusting the concentration of the raw wheat juice to 18-20 DEG P;
(3) adding flos Lupuli, fructus Pruni Pseudocerasi juice, black currant juice, fructus Myrtilli juice, and black radix Dauci Sativae juice into the raw succus Hordei Germinatus, boiling, and cooling to obtain hops fruit and vegetable succus Hordei Germinatus;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding cherry juice, blackcurrant juice and blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
Further, in the step (3), the blueberry juice is 4%, the blackcurrant juice is 6%, the cherry juice is 3%, and the black carrot juice is 0.5%.
Further, in the step (4), the cherry juice is 10%, the blackcurrant juice is 4% and the blueberry juice is 6%.
Further, the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
The invention has the beneficial effects that:
1. according to the invention, cherry red beer with sour, sweet and delicious taste, soft cherry aroma and bright color is finally obtained by adding cherry juice, blackcurrant juice, blueberry juice and black carrot juice and matching according to different proportions and adding the mixture into fermentation liquor through a dry feeder at the later stage of fermentation.
2. By adding the cherry juice, the blackcurrant juice, the blueberry juice and the black carrot juice, the fruit juice adding amount of the fruit and vegetable compound type cherry flavor beer reaches 33%.
3. The fruit and vegetable compound cherry flavor beer disclosed by the invention is not added with essence and pigment, and is purely naturally fermented.
Detailed Description
In order to make the technical problems, technical solutions and advantages to be solved by the present invention clearer, the following detailed description is given with reference to specific embodiments. In the following description, characteristic details such as specific configurations and components are provided only to help the embodiments of the present invention be fully understood. Thus, it will be apparent to those skilled in the art that various changes and modifications may be made to the embodiments described herein without departing from the scope and spirit of the invention. In addition, descriptions of well-known functions and constructions are omitted for clarity and conciseness.
It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
In various embodiments of the present invention, it should be understood that the sequence numbers of the following processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present invention.
It should be understood that the term "and/or" herein is merely one type of association relationship that describes an associated object, meaning that three relationships may exist, e.g., a and/or B may mean: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" herein generally indicates that the former and latter related objects are in an "or" relationship.
In the embodiments provided herein, it should be understood that "B corresponding to a" means that B is associated with a from which B can be determined. It should also be understood that determining B from a does not mean determining B from a alone, but may be determined from a and/or other information.
Example 1
The fruit and vegetable compound cherry flavor beer comprises the following raw materials in percentage by weight: 40% of water, 25% of barley malt, 15% of wheat malt, 20% of cherry juice, 4% of white granulated sugar, 0.3% of hop, 0.4% of yeast, 15% of blackcurrant juice, 15% of blueberry juice and 0.6% of black carrot juice.
The preparation method comprises the following steps:
(1) respectively adding water accounting for 10% of the weight of barley malt and wheat into the barley malt and the wheat, crushing the barley malt and the wheat by a crusher, then adding water into the barley malt and the wheat, and uniformly mixing the barley malt and the wheat to form malt mash;
(2) adding white granulated sugar into the malt mash, melting the malt mash in a mash kettle, heating to 75 ℃, preserving heat for 10min, heating to 100 ℃, preserving heat for 30min, transferring the malt mash into a saccharifying kettle, saccharifying for 70 min at the temperature of 45 ℃, heating to 65 ℃, preserving heat for 30min, heating to 70 ℃, preserving heat for 30min, filtering to separate the solution from the spent grains, washing the spent grains from the spent grains with water for 1-3 times to obtain raw wort after filtering, and adjusting the concentration of the raw wort to 18-20 DEG P, preferably 20 DEG P;
(3) adding hops, 6% cherry juice, 8% blackcurrant juice, 6% blueberry juice and 0.6% black carrot juice into the raw wheat juice, boiling, and cooling to obtain hops, fruits and vegetables malt juice;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding 14% of cherry juice, 7% of blackcurrant juice and 9% of blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
Further, the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
Example 2
The fruit and vegetable compound cherry flavor beer comprises the following raw materials in percentage by weight: 30% of water, 20% of barley malt, 10% of wheat malt, 15% of cherry juice, 3% of white granulated sugar, 0.3% of hop, 0.4% of yeast, 13% of blackcurrant juice, 12% of blueberry juice and 0.5% of black carrot juice.
The preparation method comprises the following steps:
(1) respectively adding water accounting for 10% of the weight of barley malt and wheat into the barley malt and the wheat, crushing the barley malt and the wheat by a crusher, then adding water into the barley malt and the wheat, and uniformly mixing the barley malt and the wheat to form malt mash;
(2) adding white granulated sugar into the malt mash, melting the malt mash in a mash kettle, heating to 75 ℃, preserving heat for 10min, heating to 100 ℃, preserving heat for 30min, transferring the malt mash into a saccharifying kettle, saccharifying for 70 min at the temperature of 45 ℃, heating to 65 ℃, preserving heat for 30min, heating to 70 ℃, preserving heat for 30min, filtering to separate the solution from the spent grains, washing the spent grains from the spent grains with water for 1-3 times to obtain raw wort after filtering, and adjusting the concentration of the raw wort to 18-20 DEG P, preferably 20 DEG P;
(3) adding hops, 3% cherry juice, 6% blackcurrant juice, 5% blueberry juice and 0.5% black carrot juice into the raw wheat juice, boiling, and cooling to obtain hops, fruits and vegetables malt juice;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding 12% of cherry juice, 7% of blackcurrant juice and 7% of blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
Further, the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
Example 3
The fruit and vegetable compound cherry flavor beer comprises the following raw materials in percentage by weight: 40% of water, 20% of barley malt, 10% of wheat malt, 13% of cherry juice, 3% of white granulated sugar, 0.3% of hop, 0.4% of yeast, 10% of blackcurrant juice, 10% of blueberry juice and 0.5% of black carrot juice.
The preparation method comprises the following steps:
(1) respectively adding water accounting for 10% of the weight of barley malt and wheat into the barley malt and the wheat, crushing the barley malt and the wheat by a crusher, then adding water into the barley malt and the wheat, and uniformly mixing the barley malt and the wheat to form malt mash;
(2) adding white granulated sugar into the malt mash, melting the malt mash in a mash kettle, heating to 75 ℃, preserving heat for 10min, heating to 100 ℃, preserving heat for 30min, transferring the malt mash into a saccharifying kettle, saccharifying for 70 min at the temperature of 45 ℃, heating to 65 ℃, preserving heat for 30min, heating to 70 ℃, preserving heat for 30min, filtering to separate the solution from the spent grains, washing the spent grains from the spent grains with water for 1-3 times to obtain raw wort after filtering, and adjusting the concentration of the raw wort to 18-20 DEG P, preferably 20 DEG P;
(3) adding hops, 3% cherry juice, 6% blackcurrant juice, 5% blueberry juice and 0.5% black carrot juice into the raw wheat juice, boiling, and cooling to obtain hops, fruits and vegetables malt juice;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding 10% of cherry juice, 4% of blackcurrant juice and 6% of blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
Further, the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
Example 4
The fruit and vegetable compound cherry flavor beer comprises the following raw materials in percentage by weight: 35% of water, 22% of barley malt, 12% of wheat malt, 10% of cherry juice, 2% of white granulated sugar, 0.2% of hop, 0.3% of yeast, 8% of blackcurrant juice, 12% of blueberry juice and 0.6% of black carrot juice.
The preparation method comprises the following steps:
(1) respectively adding water accounting for 10% of the weight of barley malt and wheat into the barley malt and the wheat, crushing the barley malt and the wheat by a crusher, then adding water into the barley malt and the wheat, and uniformly mixing the barley malt and the wheat to form malt mash;
(2) adding white granulated sugar into the malt mash, melting the malt mash in a mash kettle, heating to 75 ℃, preserving heat for 10min, heating to 100 ℃, preserving heat for 30min, transferring the malt mash into a saccharifying kettle, saccharifying for 70 min at the temperature of 45 ℃, heating to 65 ℃, preserving heat for 30min, heating to 70 ℃, preserving heat for 30min, filtering to separate the solution from the spent grains, washing the spent grains from the spent grains with water for 1-3 times to obtain raw wort after filtering, and adjusting the concentration of the raw wort to 18-20 DEG P, preferably 20 DEG P;
(3) adding hops, 3% cherry juice, 4% blackcurrant juice, 5% blueberry juice and 0.6% black carrot juice into the raw wheat juice, boiling, and cooling to obtain hops, fruits and vegetables malt juice;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding 7% of cherry juice, 4% of blackcurrant juice and 7% of blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
Further, the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the invention has been described in detail with reference to the foregoing illustrative embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (7)
1. A fruit and vegetable compound cherry flavor beer is characterized in that: comprises the following raw materials in percentage by weight:
30-40% of water, 15-25% of barley malt, 10-15% of wheat malt, 15-20% of cherry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of yeast, 10-15% of blackcurrant juice, 10-15% of blueberry juice and 0.3-0.6% of black carrot juice.
2. The fruit and vegetable compound type cherry flavor beer according to claim 1, which is characterized in that: 30-35% of water, 20-25% of barley malt, 10-15% of wheat malt, 13-18% of cherry juice, 2-4% of white granulated sugar, 0.1-0.3% of hops, 0.2-0.4% of yeast, 8-12% of blackcurrant juice, 10-13% of blueberry juice and 0.3-0.5% of black carrot juice.
3. The fruit and vegetable compound type cherry flavor beer according to claim 1, which is characterized in that: 40% of water, 20% of barley malt, 10% of wheat malt, 13% of cherry juice, 3% of white sand, 0.3% of hops, 0.4% of yeast, 10% of blackcurrant juice, 10% of blueberry juice and 0.5% of black carrot juice.
4. The preparation method of the fruit and vegetable compound type cherry flavor beer according to claim 1, which is characterized by comprising the following steps: comprises the following steps;
(1) taking water, barley malt and wheat, crushing the barley malt and the wheat by a crusher, adding water, and uniformly mixing to form malt mash;
(2) adding white granulated sugar into the malt mash, sequentially gelatinizing, saccharifying and filtering to obtain raw wheat juice, and adjusting the concentration of the raw wheat juice to 18-20 DEG P;
(3) adding flos Lupuli, fructus Pruni Pseudocerasi juice, black currant juice, fructus Myrtilli juice, and black radix Dauci Sativae juice into the raw succus Hordei Germinatus, boiling, and cooling to obtain hops fruit and vegetable succus Hordei Germinatus;
(4) adding yeast into the hops, fruits and vegetables malt extract, sequentially fermenting, adding cherry juice, blackcurrant juice and blueberry juice after fermentation, filtering and sterilizing to obtain fruit and vegetable beer;
(5) centrifuging the fruit and vegetable compound type cherry flavor beer by a centrifugal machine, removing most of yeast and residues, and reserving a little yeast to obtain the fruit and vegetable compound type cherry flavor beer.
5. The method for preparing fruit and vegetable compound type cherry flavor beer according to claim 4, wherein in the step (3), the blueberry juice is 4%, the blackcurrant juice is 6%, the cherry juice is 3%, and the black carrot juice is 0.5%.
6. The preparation method of fruit and vegetable compound type cherry flavor beer according to claim 4, characterized in that in the step (4), the cherry juice is 10%, the blackcurrant juice is 4% and the blueberry juice is 6%.
7. The method for preparing fruit and vegetable compound type cherry flavor beer according to claim 4, wherein the preparation process of the cherry juice comprises the following steps: taking fresh mature cherries, removing cores, cleaning, pulping, performing enzymolysis, juicing, filtering, inactivating enzymes, and sterilizing to obtain the cherry juice.
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| CN202011465424.7A CN112680300A (en) | 2020-12-14 | 2020-12-14 | Fruit and vegetable compound cherry flavor beer and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113201424A (en) * | 2021-05-20 | 2021-08-03 | 中国农业大学 | Vine tea and blueberry compound flavor-enhancing refined beer and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113201424A (en) * | 2021-05-20 | 2021-08-03 | 中国农业大学 | Vine tea and blueberry compound flavor-enhancing refined beer and preparation process thereof |
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Application publication date: 20210420 |