Apple beer and method for brewing same

An apple and beer technology, applied in the field of brewing apple beer, can solve problems such as being unsuitable for mass production of beer products, difficult to control in industrial production, and easy to oxidize.

Inactive Publication Date: 2009-09-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two brewing methods all use apple juice as raw material. The apple juice obtained by squeezing apples is very easy to oxidize. It needs to add chemical antibacterial agents to inhibit bacteria and prote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take 400 kg of malt and crush it with a malt grinder; add 1,700 liters of water to the mash pot, heat it to 50°C, put the crushed malt into it and keep it warm for 70 minutes at 55°C to decompose the protein; Heat the liquid to 76-78°C and keep it warm for 20 minutes; pour the mash into the filter tank, let it rest for 20 minutes, and reflux it for 15 minutes. Add 30 kg of hops at the initial boiling, add 743 kg of 70 ° BX apple juice concentrate 10 minutes before the end of boiling, add 1700 liters of saccharified water, boil for 90 minutes, and obtain 10 tons of 8 ° BX wort after boiling, after precipitation, cooling, Oxygenation, the product temperature is 8°C, pumped into a 10-ton beer fermentation tank, 100 liters of yeast mud is added, and the product temperature is controlled at 10°C. Check the sugar content of the fermentation broth once every 8 hours. When the sugar content drops to 4.5°BX, add 10 liters of natural apple flavor and seal the tank; the temperatur...

Embodiment 2

[0012] Take 500 kg of malt and crush it with a malt grinder; add 2,200 liters of water to the mash pot, heat it to 45°C, put the above crushed malt into it, and keep it warm at 45°C for 50 minutes to decompose the protein; saccharify at 60-65°C for 50 minutes. Raise the temperature of the mash to 76-78°C and keep it warm for 10 minutes; pour the mash into the filter tank, let it rest for 10 minutes, and reflux it for 10 minutes. Add 10 kg of hops when the juice is first boiling, add 1300 kg of 50 ° BX apple juice concentrate 10 minutes before the end of boiling, add 5940 liters of saccharified water, and boil for 50 minutes. After boiling, 10 tons of 10 ° BX wort is obtained. After precipitation, Cooling, oxygenation, pumping into 10 tons of beer fermenter at product temperature of 8°C, adding 5 kg of Saccharomyces cerevisiae dry yeast, controlling product temperature at 8°C. Check the sugar content of the fermentation broth every 8 hours. When the sugar content drops to 3.6°B...

Embodiment 3

[0014] Take 600 kg of malt and crush it with a malt grinder; add 2,580 liters of water to the mash pot, heat it to 50°C, put in the above crushed malt, keep it warm at 50°C for 60 minutes to decompose the protein; Raise the temperature of the mash to 76-78°C and keep it warm for 15 minutes; pour the mash into the filter tank, let it rest for 15 minutes, and reflux it for 12 minutes. Add 20 kg of hops when the juice is first boiling, add 1,300 kg of 60°BX concentrated apple juice 10 minutes before the end of boiling, add 5,575 liters of saccharified water, boil for 70 minutes, and obtain 10 tons of 12°BX wort after boiling, after precipitation and cooling , Oxygenation, pump into 10 tons of beer fermenter at 8°C of product temperature, add 60 liters of yeast mud, and control product temperature of 9°C. Check the sugar content of the fermentation broth once every 8 hours. When the sugar content drops to 3.6BX, add 20 liters of natural apple flavor and seal the tank; the fermenta...

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Abstract

The invention relates to the field of preparing alcoholic beverages, in particular to a dry or semi-dry type apple beer which is prepared by making use of using concentrated apple juice as a main raw material through the processes of dilution, blending, addition of proper amount of malt wort and hops, alcoholic fermentation with saccharomyces cerevisiae, cooling, filtration and filling. The carbon dioxide content of the apple beer is between 2.0 and 5.0 kilograms per square centimeter at a temperature of 20 DEG C. The apple juice content can reach over 60 percent. The apple beer and the method can make full use of the prior concentrated fruit juice production equipment and beer fermentation equipment, and change solve the problem that the prior beer production requires a large amount of beer malts and food grains. The method makes full use of apple resources in China to produce the apple beer which has powerful fruit favor, clearness and brightness, abundant nutrition, delicate bubbles, purified natural taste, low cost and high quality, and has obvious economic and social benefits.

Description

technical field [0001] The invention relates to the field of preparation methods of alcoholic beverages, in particular to a method for brewing apple beer by using concentrated apple juice as the main raw material. Background technique [0002] China's beer production in 2007 has reached 39.31 million KL, a growth rate of 13.8% compared with 2006, and it has become the "world's largest beer production and sales country" for six consecutive years. Experts and industry insiders estimate that 50% of the annual growth of world beer in the future will be in China, and China is the most growing market for world beer. At present, the medium-sized beer groups represented by China Resources, Qingdao, and Yanjing are rapidly advancing towards large international companies; small beer groups represented by Chongqing, Jinxing, and Zhujiang are developing strongly; small and medium-sized beer companies , implementing a differentiated development strategy can also achieve significant deve...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00C12C7/00C12C11/00C12R1/865
Inventor 孙尤海王培忠
Owner DALIAN POLYTECHNIC UNIVERSITY
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