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Low-alcohol red beer

A technology for red beer and beer, which is applied in the field of low-alcohol red beer, can solve the problems of inconspicuous aroma and rough taste of low-alcohol red beer, and achieves the effects of prominent aroma, soft taste, and simple and easy-to-operate process.

Inactive Publication Date: 2014-04-09
YANJING BEER GUILIN LIQUAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few enterprises producing low-alcohol red beer in China, and the taste of the low-alcohol red beer produced is rough, not soft, and the aroma is not prominent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. The ratio of raw materials per thousand liters of low-alcohol red beer is:

[0023] 840L of water, 150L of 10°P beer fermentation broth, 67Kg of white sugar, 2.4Kg of caramel pigment, 60g of grape essence, and 1Kg of citric acid.

[0024] 2. The preparation method is:

[0025] 1) White sugar dissolution: Add 840L of water and 67Kg of white sugar into the mash pot, heat to 85°C to dissolve the white sugar, then raise the temperature to 100°C and keep it for 18 minutes, transfer to the settling tank cooling plate for cooling;

[0026] 2) Sugar water cooling: Use a cooling sheet to quickly cool the sugar water. During rapid cooling, the flow rate of the sugar water is controlled within 150hL / h, and the cooling temperature of the sugar water is controlled at 5-7°C. After the sheet cooler, the sugar water is filled with CO 2 , the cooled sugar water obtained by cooling is transferred to the fermenter (the fermenter is used in advance with CO 2 Prepare pressure, the pres...

Embodiment 2

[0033] 1. The ratio of raw materials per thousand liters of low-alcohol red beer is:

[0034] 830L of water, 145L of 10°P beer fermentation broth, 70Kg of white sugar, 2Kg of caramel pigment, 55g of grape essence, and 1.2Kg of citric acid.

[0035] 2. The preparation method is:

[0036] 1) White sugar dissolving: Add 830L of water and 70Kg of white sugar into the saccharification pot, heat to 85°C to dissolve the white sugar, then raise the temperature to 100°C and keep it for 17 minutes, transfer to the settling tank cooling plate to cool;

[0037] 2) Sugar water cooling: Use a cooling sheet to quickly cool the sugar water. During rapid cooling, the flow rate of the sugar water is controlled within 150hL / h, and the cooling temperature of the sugar water is controlled at 5-7°C. After the sheet cooler, the sugar water is filled with CO 2 , the cooled sugar water obtained by cooling is transferred to the fermenter (the fermenter is used in advance with CO 2 Prepare pressure, t...

Embodiment 3

[0044] 1. The ratio of raw materials per thousand liters of low-alcohol red beer is:

[0045] 835L of water, 140L of 10°P beer fermentation broth, 60Kg of white sugar, 2.5Kg of caramel pigment, 65g of grape essence, and 0.8Kg of citric acid.

[0046] 2. The preparation method is:

[0047] 1) Dissolution of white sugar: Add 835L of water and 60Kg of white sugar into the saccharification pot, heat to 85°C to dissolve the white sugar, then raise the temperature to 100°C and keep it for 15 minutes, transfer to the cooling plate of the settling tank to cool;

[0048] 2) Cooling of sugar water: quickly cool the sugar water with a cooling sheet, control the flow rate of the sugar water within 150hL / h during rapid cooling, control the cooling temperature of the sugar water at 5-7°C, and fill the sugar water with CO in the whole process behind the sheet cooler 2 , the cooled sugar water obtained by cooling is transferred to the fermenter (the fermenter is used in advance with CO 2 Pr...

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PUM

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Abstract

The invention provides a low-alcohol red beer. The low-alcohol red beer per kiloliter is prepared from the following raw materials: 830-840L of water, 140-150L of 10-degree P beer fermentation liquor, 60-70Kg of white granulated sugar, 2-2.5Kg of caramel pigment, 55-65g of essence and 0.8-1.2Kg of citric acid. The low-alcohol red beer is directly prepared from the 10-degree P beer fermentation liquor obtained by the existing conventional process and other raw materials; the process of producing the low-alcohol red beer is simple and easy to operate; the obtained red beer is soft in taste and outstanding in fragrance; the alcohol content of the obtained red beer is below 2.5%(v / v).

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a low-alcohol red beer. Background technique [0002] There are many types of beer on the market, and low-alcohol red beer is one of them. It is a kind of flavored beer, which not only has the health effects of invigorating the stomach and improving beauty, but also has low alcohol content (alcohol content ranges from 0.6%vol to 2.5%vol), and is increasingly consumed under the background of cracking down on drunk driving welcome. At present, there are few enterprises producing low-alcohol red beer in China, and the taste of the low-alcohol red beer produced is relatively rough, not soft, and the aroma is not prominent. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a low-alcohol red beer with soft taste and outstanding aroma. [0004] Low-alcohol red beer of the present invention, the raw material ratio of every thou...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C5/02C12C5/04
Inventor 徐逸刘国华
Owner YANJING BEER GUILIN LIQUAN
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