Method for preparing ginger beer

A ginger beer and beer technology, applied in the field of ginger beer preparation, can solve the problems of ginger beer colloidal instability, affecting appearance, easy to form sediment, etc., and achieve the effect of unique flavor and health care function

Inactive Publication Date: 2012-06-13
陈严
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defects in the prior art that ginger beer colloids are unstable and easily form precipitates that affect the appearance, and provide a preparation method for ginger beer

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] 1. Ginger juice preparation: Ginger is selected and processed, washed, dried, crushed, squeezed, the first and part of the second squeezed juice are taken, and the ginger juice for production is prepared according to the ratio of 100 kg of ginger and water to produce 300 kg of ginger juice.

[0011] 2. Gelatinization: Heat 6000kg of water in the gelatinization pot to 50°C, add 500g of calcium chloride, 600kg of rice flour, 520kg of corn starch, and 700ml of lactic acid. High temperature resistant amylase 600ml; then heat up to 70°C at a rate of 1°C per minute and keep warm for 20 minutes; heat up to 90°C at a rate of 1°C per minute and keep warm for 20 minutes; then heat up to boiling, boil for 10 minutes and keep warm for 10 minutes, Then mash to the mash tun.

[0012] 3. Saccharification: Warm up 6000kg of mash pot water to 38°C, put in 300g of edible gypsum powder, 1800kg of barley malt powder, 4600ml of lactic acid, keep warm for 20 minutes; heat up to 44°C in 10 mi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing ginger beer, which comprises the steps of pasting, saccharifying, wort filtration, boiling, sedimentation, cooling, fermentation, filtration and filling. In the saccharifying step, when the temperature rises to 44 DEG C, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of that of setting cold wort is added; the steps of saccharifying, wort filtration, boiling, sedimentation, cooling and fermentation are carried out continuously; after the fermentation is completed, fresh ginger juice of which the amount is 0.4 to 0.6 volume percent of the total amount of fermentation liquor is added; and the mixed solution is uniformly mixed and filtered and filled to obtain the ginger beer. In the method, part of ginger juice is added first in the saccharifying step to enable amylase in a saccharified boiler to decompose a small amount of starch in the ginger juice to prevent the starch from influencing the stability of colloid, but part of the ginger juice component can be lost by the steps of wort filtration, boiling, sedimentation, cooling, fermentation and the like; and therefore, another part of the ginger juice is added afterthe fermentation is completed to supplement the nutrient and aroma of the ginger juice lost by the previous steps.

Description

technical field [0001] The invention relates to the technical field of beer, in particular to a preparation method of ginger beer. Background technique [0002] Beer is a low-alcohol wine mainly brewed from barley malt or wheat malt, corn, rice, sorghum and other grains. With the improvement of people's living standards, nutritional and health beer is constantly emerging, and the nutritional value of beer is enhanced by adding vegetable juice, fruit juice or other traditional Chinese medicine extracts. Ginger, pungent in taste and warm in nature, has the effects of dispelling cold, warming the stomach, and stopping vomiting. The volatile components in ginger, zingerone and gingerol, have the functions of promoting blood circulation, dehumidification, sweating, and increasing temperature. [0003] The patent No. is that 99112154.6 patent of invention discloses a kind of preparation method of ginger beer, and it is to add the fresh ginger juice through low-temperature treatme...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00
Inventor 陈严陈金志
Owner 陈严
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap