Beer jelly and manufacturing method thereof
A production method and beer technology, which are applied in the field of leisure health food, can solve the problems of harmful health, no health care effect, and low nutritional value of consumer groups, and achieve the effect of expanding the consumer market and light beer fragrance.
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[0013] Example 1
[0014] Weigh 2.6g carrageenan, 2.2g konjac powder, 0.4g xanthan gum, 153g white sugar, 1.6g potassium citrate, 0.4g sodium cyclamate and dissolve it in 700ml purified water.
[0015] Use a mixer to stir the solution, slowly heat the solution to about 75°C, and then quickly heat it to completely dissolve the solids until the colloid swells.
[0016] When cooled to 60°C at room temperature, add 1.3 g of citric acid, 1.0 g of malic acid and 250 mL of beer, and stir well.
[0017] Fill, seal and pasteurize.
Example Embodiment
[0018] Example 2
[0019] Weigh 2.8g carrageenan, 2.1g konjac powder, 0.5g xanthan gum, 152g white sugar, 1.7g potassium citrate, and 0.3g sodium cyclamate to dissolve in 750ml purified water.
[0020] Use a mixer to stir the solution, slowly heat the solution to about 75°C, and then quickly heat it to completely dissolve the solids until the colloid swells.
[0021] When cooled to 65°C at room temperature, add 1.2 g of citric acid, 1.3 g of malic acid and 200 mL of beer, and stir well.
[0022] Fill, seal and pasteurize.
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