923results about "Beer brewing" patented technology

Systems and methods for releasing one or more non-gaseous remediating components into a packaged beverage upon opening of the packaged beverage are provided herein. For example, a cartridge includes a cap that is releasably secured to a top end of a cylindrical body. The cylindrical body may include an inner chamber and an outer chamber. The outer chamber may fill with dissolved gas when the outer chamber reaches a pressure equilibrium with the packaged beverage. The cap may include a pinhole orifice configured to restrict fluid flow between the outer chamber and an environment external to the cartridge such that when the packaged beverage is opened, the pinhole orifice restricts the gas within the outer chamber from flowing to the external environment, thereby causing the cap to decouple from the top end of the cylindrical body and release the remediating components housed in the inner chamber into the packaged beverage.

To provide a novel beer-flavored beverage which has a reduced purine body concentration but has good depth of flavor in the latter half, good richness and good balance.SOLUTION: According to the present invention, provided is a beer-flavored beverage which has a purine body concentration of 12 mg / 100 mL or less and which contains 0.5 ppb or more of 2-methylpyrazine and / or 0.5 ppb or more of 2,6-dimethylpyrazine. Preferably, the total content of 2-methylpyrazine and 2,6-dimethylpyrazine is 1 ppb or more.SELECTED DRAWING: None

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

Disclosed is a non-alcoholic beer-flavored beverage in which the γ-Nonalactone content is 15 ppb or more. The prominence of sweetness is reduced in the non-alcoholic beer-flavored beverage.

To provide a novel beer-taste fermented alcoholic beverage having favorable taste intensity, aftertaste, and balance while reducing a carbohydrate concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having a carbohydrate concentration of 2.5 g / 100 mL or less, wherein: the glycine concentration is 5.5 mg / L or more; the alanine concentration is 4.4 mg / L or more; and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.

The utility model discloses gas-liquid separation equipment for beer brewing, which belongs to the technical field of beer brewing and comprises a separation tank and a separation component, a top cover is fixedly mounted at the top of the separation tank, the separation component comprises a motor, a rotating shaft, a stirring rod and a bubble removing plate, the motor is fixedly mounted on the top cover, and the rotating shaft is fixedly mounted on the top cover. The rotating shaft is rotationally installed at the bottom of the top cover, the upper end of the rotating shaft is fixedly connected with an output shaft of the motor, the stirring rod is fixedly installed on the lower half portion of the rotating shaft, a reciprocating lead screw is arranged on the upper half portion of the rotating shaft, a thread sleeve is fixedly connected to the center of the bubble removing plate, and the thread sleeve is connected to the reciprocating lead screw in a sleeving mode and is in threaded connection with the reciprocating lead screw; a plurality of first pricking needles are fixedly connected to the lower surface of the bubble removing plate, a plurality of through holes are formed in the bubble removing plate, and second pricking needles are fixedly connected to the inner walls of the through holes; by arranging the separation assembly, generation of bubbles can be promoted, meanwhile, the bubbles are punctured by the bubble removing plate, and therefore the gas-liquid separation rate can be increased.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

To provide a method for enhancing the bacteriostatic property of a beer-like beverage without the need of lowering pH and without the need of maintaining the amount of hop used or an alcohol concentration high.SOLUTION: A method for enhancing the bacteriostatic property of a beer-like beverage, comprising containing eugenol.SELECTED DRAWING: None

The invention is suitable for the technical field of beer brewing, and provides ultra-dry IPA beer with grape wine flower fragrance and a brewing method thereof.The beer is prepared from, by mass, 70%-75% of Pearson malt, 6%-8% of Munich high-fragrance malt and 20%-22% of baked cornflakes; the concentration of the original wort is 11.7-12.3 degrees P, the alcoholic strength is 6.0-6.5% vol, the chroma is 8-12 EBC, the bitterness is 22-28 BU, the actual fermentation degree is larger than or equal to 80%, the apparent fermentation degree is larger than or equal to 100%, the carbohydrate content is 0.1-0.4 g / 100 mL, the linacol content is 180-250 [mu] g / L, and the geraniol content is 30-250 [mu] g / L. According to the ultra-dry IPA beer with the fragrance of the grape wine, the wine body is light yellow in color and luster, a closed opening is dry and comfortable, the bitter taste is moderate, the taste is strong, the hops fragrance is obvious, and especially the fragrance of the Changxiang white grapes can be perceived.

To provide a non-alcoholic beer-like beverage having a complex beer-like taste and a long-lasting drinking response. [Solution] A non-alcoholic beer-like beverage containing highly hydrophobic aroma components with a LogP of 3.0 to 4.3 and having a total polyphenol concentration of 20 to 180 ppm.

The present invention addresses the problem of providing a low-alcohol beer-taste beverage that suppresses burnt and soybean odors and has an excellent fermented feel and beer-like beverage quality. A low-alcohol beer-taste beverage according to the present invention has an alcohol concentration of less than 1 v / v%, a 2-acetyltetrahydropyridine compound concentration of at least one of 2-acetyl-3,4,5,6-tetrahydropyridine and the tautomer 2-acetyl-1,4,5,6-tetrahydropyridine of more than 1 ppb but no more than 30 ppb, and a propyl acetate concentration of 0.2–50 ppm.

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl acetate content of 0.03 ppb or more. The taste and mouthfeel intensity of this non-alcoholic beer-tasting beverage is enhanced.

To provide a non-alcoholic beer-like beverage having a refreshing aftertaste characteristic of beer and a long-lasting duration. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 and having an acid substance concentration of 300 to 3000 mg / L.

The purpose of the present invention is to provide a novel beer-flavored fermented beverage in which the purine concentration is reduced and the deterioration in flavor due to the reduction in purine concentration is improved. The present invention provides a beer-flavored fermented beverage having a purine concentration of 35,000 ppb or less, an adenosine concentration of 15,000 ppb or less, or a guanosine concentration of 56,000 ppb or less, wherein the 5-methylfurfural concentration is 10 ppb or more.

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl acetate content of 0.03 ppb or more. The starch-like offensive odor of this non-alcoholic beer-tasting beverage is reduced.

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl acetate content of 0.03 ppb or more. The boiled beans-like offensive odor of this non-alcoholic beer-tasting beverage is reduced.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

To provide a low-alcohol beer-like beverage that has an excellent bacteriostatic activity and an excellent feeling of satisfaction upon drinking while maintaining quality of flavor in a good condition.SOLUTION: The present invention provides a low-alcohol beer-like beverage which contains wort fermentation liquid and has a carbon dioxide gas pressure at 20°C of 0.23 MPa or more, total polyphenol concentration of 60-200 ppm, carbohydrate concentration of 0.5-1.5 g / 100 ml, original wort extract concentration of less than 12.2 mass% and alcohol concentration of 4 v / v % or less.SELECTED DRAWING: None

The purpose of the present invention is to provide a beer-taste alcoholic beverage having a rich flavor, a favorable aftertaste, and a favorable amount of flavor. The present invention provides: a beer-taste alcoholic beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 280-1,400 ppb; and a beer-taste alcoholic beverage in which the total concentration of free CML, free CEL, and free MG-H1 is 280-1,600 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is 150-900 ppb, and the bound CML, the bound CEL, and the bound MG-H1 are included in a peptide fraction having a molecular weight of 1,060-3,080 Da (gel filtration method for HPLC analysis).

To provide a beer-flavored fermented alcoholic beverage that has an enhanced body feeling and also has improved comfort after drinking.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing cis-linalool oxide at a concentration of 1 ppb or more and nerol at a concentration of 1.3 ppb or more.SELECTED DRAWING: None

A system for processing fermented beverages to produce alcohol-reduced or alcohol-free fermented beverages or concentrates, and a method of using same, wherein the alcohol-reduced or alcohol-free fermented beverages have the desirable characteristics of the non-processed fermented beverage including, but not limited to, the flavor, the mouthfeel, and aroma, and wherein the alcohol-reduced or alcohol-free fermented concentrates can be reconstituted for consumption elsewhere.

The utility model relates to the technical field of beer brewing, in particular to a precise adding system for beer additives. The accurate beer additive adding system specifically comprises a liquid storage tank, a dilution tank, a metering group, a conveying pipeline and a detection mechanism, wherein the metering group is connected with the detection mechanism; the metering group comprises a first metering scale, a metering pump and a second metering scale; the conveying pipeline comprises a first pipeline; the first pipeline is communicated with the liquid storage tank and the dilution tank; the first metering scale is positioned below the liquid storage tank and is used for weighing the weight of the liquid storage tank; the metering pump and the second metering scale are both located at the first pipeline, the second metering scale is located at the rear end of the metering pump, the second metering pump controls the rotating speed of the metering pump through the detection mechanism and accurately weighs the flow of the metering pump, and the first metering scale and the second metering scale automatically read and benchmark through the detection mechanism. The additive adding device has the advantage of accurately adding additives.

The invention relates to efficient extraction equipment and an extraction method for pepper flavor substances in pepper beer production. The device comprises an extraction device body and a control system, the body is provided with a feeding mechanism and an extraction mechanism, and the feeding mechanism is composed of a pulverizer and a vibration separation device and can pulverize and screen pepper; the extraction mechanism uses a COsolution and wort to extract pepper, the control system comprises a flavor fingerprint spectrum database, a machine learning model and a real-time control unit, and intelligent regulation and control of the extraction process can be realized. The extraction method comprises the steps of raw material sensing, AI decision making, accurate execution, in-situ continuous extraction, closed-loop feedback and the like. By optimizing the extraction process and the equipment structure, the extraction efficiency can be improved, the flavor consistency of beer is ensured, and the energy consumption and the cost are reduced.

A non-alcoholic beer-flavored beverage is disclosed that contains 15 ppb or more of gamma-nonalactone. In this non-alcoholic beer-flavored beverage, the sweetness is less noticeable.

To provide a high-alcohol beer-taste beverage that has a fruit-like juiciness.SOLUTION: Provided is a high-alcohol beer taste beverage that contains citric acid and phenethyl alcohol, and in which the contained amount of citric acid is 270 mg / L or more and 1100 mg / L or less, and the contained amount of phenethyl alcohol is 40 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

The invention relates to cereal white beer and a preparation method thereof, and the preparation method comprises the following steps: S1, selecting cereals, and soaking the cereals in water; s2, filtering and draining the grains soaked in the step S1, and then cooking the grains; s3, taking out the grains cooked in the step S2, cooling, adding a pure rhizopus koji saccharification leavening agent, uniformly stirring, and performing culture saccharification to form fermented grains; s4, mixing hops and water, boiling, filtering out hops residues, cooling hops water, mixing the cooled hops water with the fermented grains subjected to culture saccharification in S3, and carrying out main fermentation; s5, after main fermentation is completed, vinasse is filtered out; s6, carrying out post-fermentation on the wine liquid and storing the wine; and S7, filtering through a beer filter to obtain the white beer. The invention has the following beneficial effects: by optimizing the production process, the produced beer has high fermentation degree and low purine, and has the advantages of beer characteristics and refreshing taste.

The invention discloses a preparation method of ampelopsis grossedentata flavored beer, and relates to the technical field of flavored beer preparation, and the preparation method comprises the following steps: selecting high-quality ampelopsis grossedentata leaves, cleaning, and dehydrating; carrying out superfine grinding on the dried ampelopsis grossedentata leaves to prepare fine ampelopsis grossedentata powder; according to a traditional beer brewing process, maltose saccharification and fermentation steps are completed, and a basic beer stock solution is obtained; after the beer stock solution is cooled to a proper temperature, adding ampelopsis grossedentata powder; according to the preparation method of the ampelopsis grossedentata flavor beer, the ampelopsis grossedentata is subjected to superfine grinding, so that the contact surface area of the ampelopsis grossedentata and the beer stock solution is greatly increased, the dissolution of flavor substances is promoted, the uniform distribution of the ampelopsis grossedentata flavor in the beer is ensured, and the problem that the bitter taste is too thick possibly caused by a traditional soaking method is avoided. In addition, the reasonable addition proportion ensures that the flavor of the ampelopsis grossedentata does not cover the taste of the beer, the ampelopsis grossedentata and the beer complement each other, and brand-new drinking experience is provided for consumers.