Apple beer and making method thereof

A technology of beer and apples, applied in the direction of beer brewing, beer fermentation methods, biochemical equipment and methods, etc., can solve the problems of excessive food consumption, pollution, and water consumption, and achieve the effect of reducing pollution emissions

Inactive Publication Date: 2011-06-22
褚丹秋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there are also problems such as 1) high grain consumption (0.2 tons/day beer), and high-quality malting wheat needs to be imported; 2) serious pollution (bass liquid and sewage up to 25 tons/day beer); 3) high energy consumption, more water, and energy balance low value; the present invention also relates to the raw material and process of pure draft beer. The e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Cooked beer production process

[0007] Raw materials: apples, the fruit is intact, the surface of the fruit is red, the core is full, the smell is pure and fragrant, juicy, delicious, the maturity is about 80%, and there is no rot. The main ingredients are 80-90% of water, 6-12% of sugar and 1-1.5% of organic acid.

[0008] 1. Pretreatment: first select the fruit, and detect the rotten fruit and sundries. Then pour it into the sink, soak it with running water for 3 to 5 minutes, remove it, drain it, and weigh it.

[0009] 2. Squeeze the juice: Pour the weighed fruit into a stainless steel crusher for crushing, then add 0.2-0.4% pectinase and 100g / 100kg cellulase, stir well, and put it at 20-30-C Let it act for 2-4 hours, then press it with a wooden or stainless steel filter press, and filter it to get the juice.

[0010] 3. Adjust the ingredients: measure the sugar content of the juice with a refractometer, and then calculate according to the empirical data that 17 ...

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PUM

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Abstract

The invention provides apple beer, which is made by using apples as raw materials and adding hops and by a malt- and malt juice-free making process and a making process of classic beer or a making process similar to that of the classic beer. The apple beer is low-alcohol or alcohol-free beer which combines the style of classic beer and the flavor of apple and contains carbon dioxide and a small or micro amount of alcohol. The apple beer has rich and balance nutrients, and high medicinal value and high medical value, and social and economic advantages of saving grains and energy, improving labor productivity and reducing emission of bath solution waste water pollutant. The apple beer can be produced in common beer plants only by adopting a small amount of extra equipment.

Description

[0001] technical field book [0002] The invention belongs to the field of bioengineering brewing science and technology Background technique [0003] The present invention relates to the raw material and technology of classic cooked beer. The existing classic beer is a kind of raw material made of barley, part of rice, corn or wheat, sugar, added with hops, made through malt and wort, fermented and post-ripened, and finished product Beverages containing carbon dioxide and a small amount of alcohol produced by heat sterilization packaging and other manufacturing processes. It has functions such as nutrition and health care. But there are also problems such as 1) high grain consumption (0.2 tons / day beer), and high-quality malting wheat needs to be imported; 2) serious pollution (bass liquid and sewage up to 25 tons / day beer); 3) high energy consumption, more water, and energy balance Low value; the present invention also relates to the raw material and process of pure draft ...

Claims

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Application Information

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IPC IPC(8): C12C11/00C12C12/04C12C5/00
Inventor 褚丹秋
Owner 褚丹秋
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