CN113563996A - Preparation method of passion fruit beer - Google Patents
Preparation method of passion fruit beer Download PDFInfo
- Publication number
- CN113563996A CN113563996A CN202111030801.9A CN202111030801A CN113563996A CN 113563996 A CN113563996 A CN 113563996A CN 202111030801 A CN202111030801 A CN 202111030801A CN 113563996 A CN113563996 A CN 113563996A
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- passion fruit
- malt
- beer
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- wheat
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 49
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 49
- 235000013405 beer Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 235000008694 Humulus lupulus Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 239000010903 husk Substances 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
-
- 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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of passion fruit beer, which consists of the following components: barley canada malt, passion fruit, wheat malt, rice, cassett flower and water. The invention adopts Canadian barley malt and passion fruit as main raw materials, simultaneously adds wheat malt, rice and Kaskat fragrant flowers, and applies a brewing process, namely, in the process of manufacturing beer, the Canadian barley malt, wheat malt and water are firstly mixed in a saccharifying pot, and are saccharified at high temperature, then malt husks are removed through a wort filter press, and wort is pumped into the boiling pot; adding Kaster fragrant flower twice in a boiling pot, boiling for 5-10 min after adding hops, adding passion fruit concentrated juice 10 min before boiling, adopting unique double-strain yeast, and fermenting at low temperature for 22 days. The passion fruit beer disclosed by the invention is unique in taste and has the characteristics of 2 flavors of fruit flavor and wheat flavor.
Description
Technical Field
The invention relates to the technical field of beer preparation, in particular to a preparation method of passion fruit beer.
Background
For a long time, beer manufacturers basically continue to use the traditional production process, the produced beer has basically the same taste and single taste, young people do not like drinking the beer, and the passion fruit beer appears, so that the demand of young consumers on the fruity beer is met.
Disclosure of Invention
In view of the above, the invention provides a preparation method of passion fruit beer with various tastes.
In order to achieve the purpose, the invention provides the following technical scheme, which consists of the following components: barley canada malt, passion fruit, wheat malt, rice, cassett flower and water.
Preferably, in the preparation method of the passion fruit beer, the method mainly comprises the following steps:
(1) selecting raw materials with corresponding weight;
(2) mixing Canadian barley malt, wheat malt and water in a saccharifying pot, and saccharifying at high temperature to obtain product A;
(3) removing the hull of the malt from the mixture A through a wort filter press to obtain wort;
(4) pumping the malt juice into a boiling pot for cooking, adding the kasugate fragrant flowers at two sides in the cooking process, then adding the hop and passion fruit concentrated juice, and boiling for 5-10 minutes to obtain a product B;
(5) adding double-strain yeast into the product B, and fermenting at low temperature for 22 days to obtain the product.
Preferably, in the preparation method of the passion fruit beer, the passion fruit accounts for 10% -15% of the total amount of the beer raw materials.
Preferably, in the preparation method of passion fruit beer, the passion fruit concentrated juice in the step (4) is added 10 minutes before the boiling is finished.
According to the technical scheme, compared with the prior art, the invention discloses a preparation method of passion fruit beer, which adopts Canadian barley malt and passion fruit as main raw materials, simultaneously adds wheat malt, rice and Kaskatech fragrant flowers, and applies a brewing process, namely, in the process of manufacturing the beer, the barley malt and the wheat malt are crushed by a hammer machine, are added into a size mixing tank by malt conveying equipment to be mixed with process water, and are added into a saccharifying pot by a pump to be subjected to protein decomposition and saccharification; the rice is crushed by hammer type, added into a gelatinizing pot through a conveying device to be mixed with process water for decomposing and gelatinizing macromolecular starch, rice mash after gelatinizing is poured into a saccharifying pot for continuous saccharification, after saccharification is finished, the rice mash enters a filter press for solid-liquid separation, wheat juice after separation enters a boiling pot for boiling, after boiling, heating is stopped, 5-10% passion fruit concentrated solution is added, the mixed wheat juice is pumped into a rotary precipitation tank for solid-liquid separation, hot wheat juice is cooled and oxygenated through a plate type heat exchanger for fermentation, unique double strains are adopted for fermentation for not less than 22 days, mature beer is taken as base wine, the passion fruit concentrated solution is added according to the proportion (5-7%), carbon dioxide gas is used for uniform mixing, and the finished product is obtained through cooling, filtering and filling.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention consists of the following components: barley canada malt, passion fruit, wheat malt, rice, cassett flower and water.
In order to further optimize the technical scheme, the method mainly comprises the following steps:
(1) selecting raw materials with corresponding weight;
(2) mixing Canadian barley malt, wheat malt and water in a saccharifying pot, and saccharifying at high temperature to obtain product A;
(3) removing the hull of the malt from the mixture A through a wort filter press to obtain wort;
(4) pumping the malt juice into a boiling pot for cooking, adding the kasugate fragrant flowers at two sides in the cooking process, then adding the hop and passion fruit concentrated juice, and boiling for 5-10 minutes to obtain a product B;
(5) adding double-strain yeast into the product B, and fermenting at low temperature for 22 days to obtain the product.
In order to further optimize the technical scheme, the passion fruit accounts for 10% -15% of the total amount of the beer raw materials.
In order to further optimize the technical scheme, the passion fruit concentrated juice in the step (4) is added 10 minutes before the boiling is finished.
The passion fruit beer is prepared by mixing the imported concentrated passion fruit juice and the beer, has unique taste, has the hop fragrance and the refreshing characteristic of the beer, has the fruit fragrance of the passion fruit, meets the requirements of young consumers, and has wide market prospect.
The first embodiment is as follows:
the passion fruit beer of the embodiment is prepared from the following raw materials in percentage by weight: 78-82 parts of barley malt, 4-6 parts of hops, 9-11 parts of passion fruit and 4-6 parts of auxiliary materials, wherein the hops are mixed hops of fragrant flowers and bitter flowers, and the ratio of the fragrant flowers to the bitter flowers is 1: 1; the adjuvants include white sand pond, citric acid, rice, and wheat malt. The method of the invention is the application of passion fruit as raw material for preparing beer, wherein the passion fruit accounts for 10 percent of the total amount of the raw material for preparing the beer.
The preparation method specifically adopts a blending process:
1. taking passion fruit concentrated juice, adding purified water for dilution, and then adding a proper amount of sugar and citric acid to adjust the pH value;
2. preparing fresh beer by using barley malt, wheat malt, fragrant flower and bitter flower as main raw materials and adopting a conventional beer preparation method;
3. filtering and cooling the prepared passion fruit juice to the temperature of fresh beer, pumping into a beer can for blending, and then injecting carbon dioxide;
4. finally, pasteurizing at 65 ℃ for 30 minutes to prepare the passion fruit beer, and the passion fruit beer prepared by the method has poor taste and heavy sour flavor.
The second embodiment is as follows:
the difference between the embodiment and the specific example 1 is that the passion fruit beer is made of the following raw materials by weight percentage: barley malt 80, sweet flower 3, bitter flower 1, passion fruit 10 and auxiliary materials 6, wherein the auxiliary materials are white sugar, citric acid, rice and wheat malt. The preparation method is the same as that of the embodiment 1.
The third concrete embodiment:
the difference between this embodiment and the first and second embodiments is that the preparation method adopts a brewing process, and the process steps are as follows:
1. adding water into barley malt, mixing in a saccharifying pot, heating and saccharifying barley malt and water in the saccharifying pot, then sending wort to a filter tank for filtering, and pumping the wort into a boiling pot for boiling treatment;
2. adding hops which are fragrant flowers and bitter flowers into a boiling pot for three times according to the proportion of 3:1, wherein 35% -45% of the total amount of the hops are added during the initial boiling, 35% -45% of the total amount of the hops are added during the boiling for 40 minutes, and 15% -25% of the total amount of the hops are added during the first 10 minutes before the boiling;
3. the production of the brewed passion fruit beer is that the passion fruit concentrated juice is added 10 minutes before the end of boiling, and a proper amount of white sugar is added;
4. performing main fermentation at 12 deg.C for 20 days;
5. adding white granulated sugar and preservative into the prepared passion fruit beer, and mixing and blending;
6. and finally, carrying out pasteurization treatment at 65 ℃ for 30 minutes, and filling beer after the treatment.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (4)
1. The preparation method of the passion fruit beer is characterized by comprising the following components: barley canada malt, passion fruit, wheat malt, rice, cassett flower and water.
2. The preparation method of the passion fruit beer according to claim 1, which is characterized by mainly comprising the following steps:
(1) selecting raw materials with corresponding weight;
(2) mixing Canadian barley malt, wheat malt and water in a saccharifying pot, and saccharifying at high temperature to obtain product A;
(3) removing the hull of the malt from the mixture A through a wort filter press to obtain wort;
(4) pumping the malt juice into a boiling pot for cooking, adding the kasugate fragrant flowers at two sides in the cooking process, then adding the hop and passion fruit concentrated juice, and boiling for 5-10 minutes to obtain a product B;
(5) adding double-strain yeast into the product B, and fermenting at low temperature for 22 days to obtain the product.
3. The method for preparing passion fruit beer according to claim 2, wherein the passion fruit accounts for 10% -15% of the total amount of the raw materials of the beer.
4. The method for preparing passion fruit beer according to claim 1, wherein the passion fruit concentrated juice in step (4) is added 10 minutes before the boiling is finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111030801.9A CN113563996A (en) | 2021-09-03 | 2021-09-03 | Preparation method of passion fruit beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111030801.9A CN113563996A (en) | 2021-09-03 | 2021-09-03 | Preparation method of passion fruit beer |
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| Publication Number | Publication Date |
|---|---|
| CN113563996A true CN113563996A (en) | 2021-10-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111030801.9A Pending CN113563996A (en) | 2021-09-03 | 2021-09-03 | Preparation method of passion fruit beer |
Country Status (1)
| Country | Link |
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| CN (1) | CN113563996A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111358A (en) * | 2020-09-21 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Kiwi fruit beer and preparation method thereof |
| CN115353940A (en) * | 2022-08-24 | 2022-11-18 | 四川君安天源精酿啤酒有限公司 | Passion fruit flavored white beer and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669599A (en) * | 2019-11-13 | 2020-01-10 | 海燕 | Raw material formula and production method of rice straw biomineral liquid sea-buckthorn beer |
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN111394211A (en) * | 2020-04-13 | 2020-07-10 | 广西珠江啤酒有限公司 | Hovenia acerba fruit and pueraria flower beer and preparation method thereof |
| CN111996086A (en) * | 2020-09-07 | 2020-11-27 | 劳特巴赫(菏泽)啤酒股份有限公司 | Production method for fermenting white beer by double-strain two-tank method |
-
2021
- 2021-09-03 CN CN202111030801.9A patent/CN113563996A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669599A (en) * | 2019-11-13 | 2020-01-10 | 海燕 | Raw material formula and production method of rice straw biomineral liquid sea-buckthorn beer |
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN111394211A (en) * | 2020-04-13 | 2020-07-10 | 广西珠江啤酒有限公司 | Hovenia acerba fruit and pueraria flower beer and preparation method thereof |
| CN111996086A (en) * | 2020-09-07 | 2020-11-27 | 劳特巴赫(菏泽)啤酒股份有限公司 | Production method for fermenting white beer by double-strain two-tank method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112111358A (en) * | 2020-09-21 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Kiwi fruit beer and preparation method thereof |
| CN115353940A (en) * | 2022-08-24 | 2022-11-18 | 四川君安天源精酿啤酒有限公司 | Passion fruit flavored white beer and preparation method thereof |
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Application publication date: 20211029 |