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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1

[0021] Fresh strawberries are washed, crushed, and filtered to obtain strawberry juice for use;

[0022] Barley malt is crushed by humidification method. When the water temperature is raised to 37°C during saccharification, feed, stir evenly, continue to heat up to 50°C for 60 minutes, then continue to heat up to 65°C for 60 minutes, and then heat up to 76°C, keep warm 10min filtration. The boiling temperature is 108°C, and the time is 70 minutes. Hops are added in two times: 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 10°BX. The precipitate was allowed to stand for 15 minutes. After cooling, add yeast, the amount of yeast is 1.2%; the amount of strawberry juice is 3%.

[0023] The fermentation is controlled at 9°C and the pressure is 0.12MPa. After 5 to 6 days, the temperature is lowered to 4°C for post-fermentation. Whe...

Example Embodiment

[0025] Example 2

[0026] Fresh strawberries are washed, crushed, and filtered to obtain strawberry juice for use;

[0027] Barley malt is crushed by humidification method. When the water temperature is raised to 37°C during saccharification, feed, stir evenly, continue to heat up to 52°C for 60 minutes, then continue to heat up to 65°C for 60 minutes, then heat up to 78°C, and keep warm 10min filtration. The boiling temperature is 106°C, the time is 70 minutes, and the hops are added in two times: 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 10°BX. The precipitate was allowed to stand for 15 minutes. After cooling, add yeast, the amount of yeast is 1.1%; the amount of strawberry juice is 5%.

[0028] The fermentation is controlled at 9°C and the pressure is 0.14MPa. After 5 to 6 days, the temperature is reduced to 4°C for post-fermentation. ...

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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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