CN1560212A - Beer brewing with whole-natural fruit juice and producton technology thereof - Google Patents

Abstract

The invention is a full-natural juice beer, fermented by juice, barley, water, hop and yeast, and its characteristic: its raw materials mixed in every 250 weight share water: wort 45-55 weight shares, juice 45-55 weight shares, white sugar 15-25 weight shares, eggs 5-7 weight shares, hop 0.25-0.35 weight share and yeast 0.25-0.35 weight share; forming the full-nature juice beer by four working procedures: barley germination-extracting juice-adding auxiliaries for saccharifying, first-phase fermenting and making wine, later-phase deeply fermenting, and mounting in bottles. It has tastes and nutrition of traditional beers and also peculiar fruital flavor and vitamins, amino acids and mineral substances needed by human body.

Description

Natural fruit juice beer and production technique thereof

Technical field

The present invention relates to a kind of natural fruit juice sweet wine and production process class thereof, belong to process for beer production and method class.

Background technology

Beer is a kind of external beverage, and its main raw material is a grain, contains some nutritive ingredients that needed by human body is wanted, and has the laudatory title of " liquid bread ", and more because of its ethanol content is humbleer, the people who is fit to various age levels drinks; Pay attention to healthyly day by day people, away from today of high spirit, beer becomes the Wine that China people like day by day.

But as centre, the centre of spirits culture big country, the various beer types of Xiao Shouing are too single in the market, and its taste and nutrition are also too single.Therefore, how to improve the taste of beer, improve the adaptability and the mesotrophic popularity of wine of its taste, also become a kind of expectation of beer human consumer and producing and selling producer.According to the inventor's consulting to existing document, Chinese patent ZL97107784 has proposed a kind of production technique of natural fruit juice beer, having proposed a kind of is the fruit juice beer production method of raw material with former beer, fruit and rosin suspension liquid, and its essence of an invention is to mix a kind of mixing drink that beer forms with being the fruit wine made of raw material with the fruit syrup by a certain amount of.Though make general beer have some nutrition that fruit taste and fruit have, but fruit and beer production raw material do not produce the ideal biochemical action in the entire making process, still rest on and blend on the blended production method, be in taste or the wine liquid nutrition all or more single, reach desirable condition far away.

Technology contents

Purpose of the present invention: aim to provide a kind of brand-new beer and production technique thereof, wish that not only it has more satisfactory fruit taste, and wish that it has the more nutrition of horn of plenty.

This natural fruit juice beer, formed through fermentation by fruit juice, barley, water, hops and yeast, it is characterized in that: its raw material is by mixing wort 45-55 weight part, fruit juice 45-55 weight part, white sugar 15-25 weight part, egg 5-7 part, hops 0.25-0.35 weight part, yeast 0.25-0.35 weight part in per 250 weight parts waters.

The manufacture craft of this natural fruit juice beer comprises following four production processes:

A, at first juice is got in barley vernalization, is added auxiliary material and carry out saccharification:

Be about to barley vernalization and get juice, Fructus Hordei Germinatus is pulverized the water of heating evenly stir, make it in pot, to heat to form maltose and filter and take off slag and obtain wort to 65 ℃; Egg white with taking egg stirs evenly in the back adding wort simultaneously; Then the hops of selecting for use is added in the above-mentioned mixed solution material again; Finally standby after advancing filter through heated and boiled, precipitation;

B, prior fermentation wineization:

Be about to the fruit juice after squeezing, after the white sugar and yeast of dosage is answered in adding, under 20-25 ℃ of temperature, cultivated 24 hours earlier; Then inserted in the encloses container of sterilization and disinfection 20-30 days, and made it 8-15 ℃ of temperature bottom fermentation wineization; Form elementary fruit juice beer;

C, later stage in-depth fermentation, the fruit juice beer that is about to above-mentioned elementary wineization seals storage 7-10 days once more, finishes Secondary Fermentation;

D, sub-bottle packaging are about to the fruity beer after the Secondary Fermentation wineization, the back sub-bottle packaging that removes slag after filtration, under 0-10 ℃ of low temperature, deposited 10-15 days the listing finished product.

Natural fruit juice beer according to above technical scheme production, owing to allow and participate in the fruit juice of making this beer and the raw materials for production of traditional beer---barley and hops are participated in the whole biochemical brew process of fruity beer jointly, therefore this novel fruit juice beer taste and nutrition of not only having traditional beer, but also contain distinctive multiple fragrance of natural fruit and nutrition, become a kind of vintage wine that contains multivitamin, amino acid and mineral substance thereof.

Embodiment

This natural fruit juice beer that the present invention introduces, made through fermentation by fruit juice, barley, water, hops and yeast, the proportioning that its raw material is formed is by the relative proportion preparation of mixing wort 44-55 weight part, fruit juice 45-55 weight part, white sugar 15-25 weight part, egg 5-7 weight part, hops 0.25-0.35 weight part, yeast 0.25-0.35 weight part in per 250 weight parts waters.

Its concrete manufacture craft is divided into four production stages:

Juice is got in one, barley vernalization, the interpolation auxiliary material carries out saccharification; Juice is got in the barley vernalization that is about to participate in fruit juice beer, will go the later Fructus Hordei Germinatus of juice to pulverize to heat water to stir, and makes it to heat while stirring in pot to 25 ℃ to form maltose, and filters and take off slag and obtain wort; Simultaneously again the egg of selecting for use is taken its egg white, egg white is stirred evenly the back add in the wort; Then the hops of the certain proportional quantity that will select for use again joins in the mixture liquid material of above-mentioned maltose; Finally after heated and boiled, sedimentation and filtration and cooling, make standby material.

Two, prior fermentation wineization; Various fresh dosage fruit juice 50 weight parts (by 250 weight parts waters) of answering after being about to squeeze.The white sugar of 20 weight parts (by 250 weight parts waters) is put into above-mentioned standby material, should add the yeast (in 250 weight parts waters) of 0.3 weight part simultaneously; And allow their uniform mixing in standby material; Under 20-25 ℃ of temperature, cultivated 24 hours earlier, allow yeast bring back to life; Then above-mentioned mixed solution was inserted in the encloses container of sterilization and disinfection 20-30 days, and made its fermented wineization of under 8-15 ℃ temperature, carrying out, the elementary fruit juice beer of shape.

Three, later stage in-depth fermentation; The fruit juice beer that is about to above-mentioned elementary wineization seals storage 7-10 days once more, finishes two fermentations.

Four, divide the bottle assembling; Be about to the fruit juice beer behind the Secondary Fermentation, back sub-bottle packaging after filtration removes slag; And under 0-10 ℃ of low temperature, deposited 10-15 days the listing finished product.

In above-mentioned manufacture craft, the carbonic acid gas that is contained in this fruit juice beer is mainly formed by the biochemical conversion of sugar in prior fermentation wineization and the later stage in-depth fermenting process.The multiple fruit that the fruit juice that is adopted can be sold from the market, as picking out at random in peach, plum, orange, grape, hami melon or the like four seasons fruits of the season.The Fructus Hordei Germinatus that is adopted also can replace with the Fructus Oryzae Germinatus that paddy germinates later.

Three assembly that provide the natural fruit juice beer constituent below are than (in KG)

A B C

Water 250 250 250

Maltose 45 50 55

Fruit juice 45 50 55

White sugar 15 20 25

Egg 567

Hops 0.25 0.3 0.35

Yeast 0.25 0.3 0.35

Claims (2)

1, a kind of natural fruit juice beer, formed through fermentation by fruit juice, barley, water hops and yeast, it is characterized in that: its raw material is by mixing wort 45-55 weight fraction, fruit juice 45-55 weight part, white sugar 15-25 weight part, egg 5-7 weight part, hops 0.25-0.35 weight part, yeast 0.25-0.35 weight part in per 250 weight parts waters.

2, a kind of natural fruit juice beer as claimed in claim 1 is characterized in that: its manufacture craft has following four processes:

A, at first juice is got in Fructus Hordei Germinatus vernalization, added auxiliary material and carry out saccharification; Be about to barley vernalization and get juice, Fructus Hordei Germinatus is pulverized the water of heating evenly stir, make it in pot, to heat to form maltose and filter and take off slag and obtain wort to 65 ℃; Egg white with taking egg stirs evenly in the back adding wort simultaneously; Then the hops of selecting for use is added in the above-mentioned mixed solution material again; Finally standby behind heated and boiled, sedimentation and filtration;

B, prior fermentation wineization; Be about to the fruit juice after squeezing, after the white sugar and yeast of dosage is answered in adding, under 20-25 ℃ of temperature, cultivated 24 hours earlier; Then inserted in the encloses container of sterilization and disinfection 20-30 days, make its under 8-15 ℃ of temperature through fermented wineization; Form elementary fruit juice beer;

C, later stage in-depth fermentation, the fruit juice beer that is about to above-mentioned elementary wineization seals storage 7-10 days once more, finishes Secondary Fermentation;

D, sub-bottle packaging are about to the fruit juice beer behind the Secondary Fermentation, the back sub-bottle packaging that removes slag after filtration, under 0-10 ℃ of low temperature, deposited 10-15 days the listing finished product.