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Beer-flavor strawberry malt beverage

A malt beverage and beer flavor technology, which is applied in the brewing of beer and the preparation of alcoholic beverages, can solve problems such as peculiar smell and sour taste in low-alcohol beverages, and achieve the effect of reducing peculiar smell and increasing beer flavor.

Inactive Publication Date: 2014-10-22
张锐源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the other hand, using yeast to ferment malt to produce beer, or adding hops may make the final low-alcohol beverage sour, and even have a hop off-flavor after adding hops

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0021] Fresh strawberries are cleaned, crushed and filtered to obtain strawberry juice, which is set aside;

[0022] The barley malt is crushed by humidification method. During saccharification, first raise the water temperature to 37°C, feed, stir evenly, continue to heat up to 50°C, keep warm for 60 minutes, then continue to heat up to 65°C and keep warm for 60 minutes, then raise the temperature to 76°C, keep warm 10min filtration. The boiling temperature is 108°C, the time is 70 minutes, and the hops are added twice: the first time is 5 minutes after boiling, and the second time is 10 minutes before the end of boiling. The total amount of hops added is l kg / m 3 wort. The final wort concentration is at 10°BX. The precipitation was allowed to stand for 15 minutes. Add yeast after cooling, the dosage of yeast is 1.2%; the dosage of strawberry juice is 3%.

[0023] Fermentation was controlled at 9°C, pressure 0.12MPa, and after 5 to 6 days, the temperature was lowered to ...

Embodiment 2

[0026] Fresh strawberries are cleaned, crushed and filtered to obtain strawberry juice, which is set aside;

[0027] The barley malt is pulverized by humidification method. During saccharification, first raise the water temperature to 37°C, feed, stir evenly, continue to heat up to 52°C, keep warm for 60 minutes, then continue to heat up to 65°C and keep warm for 60 minutes, then raise the temperature to 78°C, keep warm 10min filtration. The boiling temperature is 106°C, the time is 70 minutes, and the hops are added twice: the first time is 8 minutes after boiling, and the second time is 5 minutes before the end of boiling. The total amount of hops added is l kg / m 3 wort. The final wort concentration is at 10°BX. The precipitation was allowed to stand for 15 minutes. Add yeast after cooling, the dosage of yeast is 1.1%; the dosage of strawberry juice is 5%.

[0028] Fermentation was controlled at 9°C, pressure 0.14MPa, and after 5 to 6 days, the temperature was lowered t...

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PUM

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Abstract

The invention discloses a beer-flavor strawberry malt beverage which is characterized by comprising strawberry juice, amino acids and myrcene which inhibits beer-sourced foul smell, wherein the amino acids are used for adjusting the tart flavor of the beer-flavor strawberry malt beverage and are selected from two of glutamic acid, alanine and glycine.

Description

technical field [0001] The invention relates to the field of food, in particular to a beer-flavored strawberry malt beverage. Background technique [0002] Drunk driving, a term that has appeared quite frequently in the media in recent years, is also an act that people hate. With the revision of the road traffic law, such as the strengthening of penalties for drunk driving, attention to alcohol intake of persons engaged in driving automobiles and the like has been increasing. In this context, the demand for beer-flavored malt beverages with low or no alcohol is increasing. [0003] In the production of the conventional low-alcohol beer-flavored malt beverage, the improvement of the metabolic process by the yeast and the efficient removal of alcohol from the fermentation product are premised on the fermentation by the yeast. Conventional low-alcohol beer-flavored malt beverages are fermented with yeast in the same manner as normal beer beverages to impart a beer flavor to t...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12G3/02C12G3/06
Inventor 张锐源
Owner 张锐源
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