Method for brewing 10-degree light black beer

A dark beer and refreshing technology, applied in the field of beer brewing, can solve the problems of incongruity between taste and aroma, achieve pure and refreshing taste, avoid impure aroma, and reduce costs

Inactive Publication Date: 2014-04-16
JIANGSU SUNTORY FOOD CO LTD CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of the use of caramel coloring in this method, there will be "dark soy sauce taste", and the taste and aroma are extremely inconsistent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0048] A kind of brewing method of 10°P light refreshing dark beer,

[0049] The raw materials used include barley malt, wheat malt, dark malt and cornstarch, and the mass ratio of the above raw materials is: barley malt 17-23, wheat germ 8-10, dark malt 24-26, cornstarch 33-39, Among them, the chroma of dark-colored malt is 120-130EBC, barley malt and wheat malt meet the requirements of QB / T1686 light-colored malt;

[0050] 1 gelatinization and liquefaction

[0051] 1.1 Sprinkle 2~3kL of 50°C brewing water into the gelatinization pot to make a bedding, mix the cornstarch with 50°C brewing water, and stir while cutting (the volume after mixing is 17kL), and control the temperature at 40~50°C , the ratio of material to water is starch:water=2.3~2.7:1, cornstarch as an auxiliary material meets the requirements of GB / T8885 standard;

[0052] 1.2 Add 0.60-1.20L / ton of amylase to the gelatinization pot;

[0053] 1.3 Then start to heat up at a rate of 0.9°C / min. Raise the temper...

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PUM

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Abstract

The invention discloses a method for brewing a 10-degree light black beer. According to the method, common malt, wheat malt, rich color malt and corn starch are used as main raw materials. The method comprises the following steps of preparing raw materials, saccharifying, fermenting, filtering, filling and sterilizing, acquiring a finished product, adding isomerization hop extract and hop balm, and finally producing the10-degree light black beer by using a high-concentration brewing technology. The beer brewed by the method is deep brownish red; the foam is exquisite and suspends on the cup; the flavor is obvious and pure dark malt flavor; the taste is pure and refreshing; the bitter taste is soft and harmonious; the beer does not have any pyrodextrin flavor and unpleasant foreign flavor; and the mouth feel is light, soft, rich and full. Based on the characteristics of low cost, less bitter taste and fitness and the special nutritive value of the black beer, the 10-degree light black beer can be drunk a lot.

Description

technical field [0001] The invention relates to a beer brewing technology, in particular to a brewing method of 10°P light and refreshing dark beer. Background technique [0002] General beer on the market has existed for many years, but the amount of consumption is not large. Analyzed from the product point of view, the concentration of black beer on the market is generally 12°P to 20°P, which has the disadvantages of high concentration, thick bitter taste, sticky taste, and easy drinking. From the perspective of brewing technology, because ordinary dark beer is mostly brewed with whole malt or added with black rice, the production cost is very high. On the whole, the cost performance of dark beer is not high. The above two reasons will inevitably cause ordinary dark beer products to fail to drive larger market consumption in the short term. [0003] From the technical angle of doing black beer at present, the first class is to adopt the method production of whole malt (...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/04
Inventor 冯东方王莉王楠
Owner JIANGSU SUNTORY FOOD CO LTD CHINA
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