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Anti-oxidation beer and manufacture process thereof

An anti-oxidation and beer technology, applied in the direction of beer brewing, etc., can solve the problems of losing the taste and aroma of beer, no longer fresh, bad, etc., and achieve the effect of shortening the feeding time and reducing the harm

Inactive Publication Date: 2013-11-27
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The flavor stability of beer is not only related to the oxidation of the finished beer itself, the oxidation reaction in the beer production process will also have an important impact on the flavor stability of the finished beer. After oxidation, the beer is prone to cardboard, plastic, and bread flavors , so that it is no longer fresh, and loses the taste and aroma that beer should have. Although some beers have a shelf life of 6 months to 1 year, the freshness of many beers disappears after 1 month, and there is an aging smell. good flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] 1. To brew 12 0 P beer is described for the embodiment:

[0010] 1. List of ingredients: 100 liters per unit area: 15.75Kg of materials

[0011] raw material Mixing ratio Weight (Kg) Preset water (L) unmalted barley 30% 4.72 20 Australian malt 17% 2.68 15 Caramel malt 10% 1.57 15 black malt 3% 0.52 15 rice flour 40% 6.30 25

[0012] 2. Dosage of additives

[0013] Phosphoric acid 5ml, control mash pH value 4.5-5.0, protease 5mL.

[0014] Adding method of hops: the first time: add 13 g / hL bitter flower to boil hot wort at 25 minutes after boiling; (at this time, the content of bitter hops is 7%, if there is any difference, adjust according to the addition ratio); second Time: Add scented compressed dried flowers 40g / hL in the whirling sedimentation tank

[0015] 3. Saccharification Execution Process

[0016] According to the set ratio of raw materials, put ungerminated barley, Australian malt, caramel ma...

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PUM

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Abstract

The invention provides a process for manufacturing anti-oxidation beer. Malt with low contents of fatty acid and fatty acid oxidase is used as a raw material, and rice is used as an auxiliary material. The method comprises the following steps of: blanking quickly at a high temperature; controlling the pH value of mash; saccharifying and fermenting; filtering and sterilizing to obtain a beer product which is remarkably reduced in oxidative flavor, and has smell similar as that of beer prepared by a normal process, dark color, mellow, compatible and slight bitter taste. Furthermore, the freshness of the beer can be preserved for a longer time to a certain extent.

Description

technical field [0001] The invention relates to a method for manufacturing antioxidative beer, which belongs to the field of beer brewing. Background technique [0002] The flavor stability of beer is not only related to the oxidation of the finished beer itself, the oxidation reaction in the beer production process will also have an important impact on the flavor stability of the finished beer. After oxidation, the beer is prone to cardboard, plastic, and bread flavors , so that it is no longer fresh, and loses the taste and aroma that beer should have. Although some beers have a shelf life of 6 months to 1 year, the freshness of many beers disappears after 1 month, and there is an aging smell. good flavor. Therefore, it is of great significance to control the oxidation reaction in the process of beer production to improve the antioxidant properties of beer. [0003] Malt is the product of malting barley. During the germination process, a large number of enzymes are prod...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00
Inventor 李红宋常欣黄彦君骆怀民宋绪磊赵彩云张五九
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD