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Production method of beer drink

A production method and beverage technology, applied in the production field of beer beverages, can solve the problems of single taste, no taste, rich taste, etc.

Inactive Publication Date: 2011-06-01
SHANDONG ZHONGDE EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fermentation of beer beverages basically uses a single yeast strain to ferment the wort after saccharification, and the produced taste is single
Moreover, a single strain is fermented in one temperature zone, and the taste of beer beverages is only prominent and light, and cannot give people a rich taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production method of beer beverage comprises the following steps:

[0025] (1) Prepare wort with a sugar content of 11%;

[0026] (2) First add yeast mud and lactic acid bacteria culture solution to the fermenter, and then inoculate the wort at a temperature of 13°C after aeration; 0.3%;

[0027] (3) Strain inoculation, after the wort is full, ventilate and oxygenate the fermenter to make the pressure of the fermenter reach 0.02-0.03mpa, keep the fermentation at 13°C, naturally raise the temperature to 15°C, keep the temperature at 15°C for 11 hours; then raise the temperature to 24°C Fermentation, keep at 24°C for fermentation, when the sugar content drops to 4%, seal the tank and increase the pressure to 0.10-0.12MPa, keep this temperature and pressure for fermentation for 3 days;

[0028] (4) Then cool down to 11°C and keep for one day; then cool down to 0-1°C; keep at 0-1°C for 4-5 days to obtain a drinkable beer beverage.

Embodiment 2

[0030] The production method of beer beverage comprises the following steps:

[0031] (1) Prepare wort with a sugar content of 10%;

[0032] (2) First add yeast mud and lactic acid bacteria culture solution to the fermenter. After the above wort is aerated with oxygen, inoculate at a temperature of 12.5°C; %;

[0033] (3) Strain inoculation, after the wort is full, ventilate and oxygenate the fermenter to bring the pressure to 0.02mpa, and ferment at a temperature of 9°C for 12 hours; raise the temperature to 22°C for fermentation, and when the sugar content drops to 3%, seal the tank and increase the pressure to 0.08MPa, keep this temperature and pressure fermentation for 2.5 days;

[0034] (4) Then cool down to 10°C and keep for one day; then cool down to 0~-1°C; keep at 0~-1°C for 4-5 days to obtain a drinkable beer beverage.

Embodiment 3

[0036] The production method of beer beverage comprises the following steps:

[0037] (1) Prepare wort with a sugar content of 12%;

[0038] (2) First add yeast mud and lactic acid bacteria culture solution to the fermenter, and then inoculate the above wort at a temperature of 13.5°C after aeration; 0.1%;

[0039] (3) Strain inoculation. After the tank is full of wort, ventilate and oxygenate the fermenter to bring the pressure to 0.03mpa, and ferment at 15°C for 10 hours; raise the temperature to 28°C for fermentation, and when the sugar content drops to 5%, seal the tank and increase the pressure to 0.14MPa, keep this temperature and pressure fermentation for 3.5 days;

[0040] (4) Then cool down to 12°C and keep for one day; then cool down to 0~-1°C; keep at 0~-1°C for 4-5 days to obtain a drinkable beer beverage.

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PUM

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Abstract

The invention relates to a production method of beer drink. The production method provided by the invention creatively utilizes yeast and lactobacillus simultaneously to produce the beer drink aiming at the current situation on the basis that yeast strain and fermentation in a temperature region are used for the fermentation of the existing beer drink, and a beer drink rich in flavor is produced.The purpose of the invention is realized by adopting the following technical scheme: the production method of drink beer combines the yeast and the lactobacillus to ferment malt juice. The productionmethod provided by the invention has the beneficial effects that in order to better obtain a beer drink product with high quality, a sectional fermentation process is creatively utilized and two or more temperature intervals are adopted, so that the yeast and the lactobacillus are respectively fermented, and the temperature, pressure, dissolved oxygen and the like in the fermentation course are controlled, thereby obtaining the beer drink product with richer contents.

Description

technical field [0001] The invention relates to a production method of beer beverage. Background technique [0002] Beer beverage belongs to a kind of traditional beverage, with its unique foam and special fragrance, slightly bitter taste, low alcohol content, it has always been a hot spot for consumption by all walks of life, thus forming a huge market. [0003] At present, the fermentation of beer beverages basically uses a single yeast strain to ferment the wort after the saccharification is completed, and the produced taste is single. Moreover, when a single strain is fermented in one temperature zone, the mouthfeel of beer beverages is only light and cool, and cannot give people a rich mouthfeel. Contents of the invention [0004] Based on the current beer beverage fermentation using yeast strains and one temperature zone fermentation, aiming at the current situation, the present invention creatively uses yeast and lactic acid bacteria to produce beer beverage at the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/00C12C11/02
Inventor 黄家英张冠坤郭丽丽王继云傅建波
Owner SHANDONG ZHONGDE EQUIP
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