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Thick beer and making method thereof

A thick beer and brewer's yeast technology, applied in the direction of beer brewing, microbe-based methods, biochemical equipment and methods, etc., can solve the problems of complicated procedures, numerous equipment, environmental pollution, etc., and achieve strong taste, less equipment, cost reduction effect

Active Publication Date: 2015-04-08
HENAN BUSINESS SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing beer brewing method usually requires that the beer has no precipitation, is pure and transparent, and undergoes many times of filtration, precipitation, swirling, fine filtration, and sake in the production process, resulting in a large number of required equipment, complicated procedures, high power consumption, and high cost. high
At the same time, beer brewing mainly uses the starch in the grain, and a large amount of protein, cellulose and trace elements in the grain are discharged as waste with the dross and pulp water, resulting in a great waste of raw materials and environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of thick beer brewed by the following method: (1) making the main material into mash, the main material is composed of: malt 70wt%, rice 30wt%, malt consists of 70wt% barley malt and 30wt% (2) Add hop extract to the mash prepared in step (1), heat to boil, boil for 20 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, input oxygen and Cool to 6°C and ferment for 15 days; (3) Aging at 4°C for 50 days; (4) Blending: add water to adjust the alcohol content to 3%, add puree apple juice at 5% of the system weight, and supplement carbon dioxide.

[0020] The brewing method of thick beer comprises the following steps:

[0021] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 3.5:1, make pulp, add amylase to make the content in the system 10ppm, stir, heat and liquefy, then heat up to 100°C to inactivate the enzyme , and then lowered to 62°C, adding glucoamylase to make the gluco...

Embodiment 2

[0027] A kind of thick beer brewed by the following method: (1) making the main ingredients into mash, the main ingredients are: malt 80wt%, rice 20wt%, malt consists of 90wt% barley malt and 10wt% (2) Add ground hops to the mash obtained in step (1), heat to boil, boil for 50 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, Input oxygen and cool to 8°C, fermentation time 20 days; (3) Aging at 6°C for 30 days; (4) Blending: add water to adjust the alcohol content to 0.5%, add puree grape juice according to 15% of the system weight, and supplement carbon dioxide .

[0028] The brewing method of thick beer comprises the following steps:

[0029] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 5:1, make pulp, add amylase to make the content in the system 30ppm, stir, heat and liquefy, then heat up to 100°C to kill the enzyme , and then lowered to 62°C, adding glucoamylase to make the ...

Embodiment 3

[0035] A kind of thick beer brewed by the following method: (1) making the main ingredients mash, the main ingredients are: malt 75wt%, rice 25wt%, malt consists of 80wt% barley malt and 20wt% (2) Add hop powder to the mash prepared in step (1), heat to boil, boil for 30 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, input oxygen and Cool to 7°C and ferment for 18 days; (3) Aging at 5°C for 40 days; (4) Blending: add water to adjust the alcohol content to 1.5%, add puree pineapple juice according to 10% of the system weight, and supplement carbon dioxide.

[0036] The brewing method of thick beer comprises the following steps:

[0037] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 5:1, make pulp, add amylase to make the content in the system 20ppm, stir, heat and liquefy, then raise the temperature to 100°C to kill the enzyme , and then lowered to 62°C, adding glucoamylase to ma...

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Abstract

The invention relates to thick beer and a making method thereof and belongs to the field of foods. The thick beer is made by the following steps: (1) preparing a main ingredient consisting of malt and rice into converted mash; (2) adding a hops product or pulped hops into the converted mash prepared in the step (1), heating until boiling, standing for 20-50 minutes, cooling to be 12+ / -1 DEG C, adding beer yeast, uniformly mixing, sealing, supplying oxygen, cooling to be 6-8 DEG C, and fermenting for 15-20 days; (3) brewing; and (4) proportioning, namely adding water to regulate alcohol content to be 0.5%-3%, adding primary fruit and vegetable juice, and supplementing carbon dioxide. The thick beer provided by the invention is a special-flavor alcohol beverage, has the characteristics of foamability and low alcohol content of beer and further has the characteristics of thick state, strong taste, rich nutrients and the like.

Description

technical field [0001] The invention belongs to the field of food and relates to thick beer and a brewing method of the beer. Background technique [0002] Beer is a low-alcohol fermented wine. It is mainly made of malt and water, added with hops, and fermented by yeast. It is rich in carbon dioxide and has foam. Existing beer brewing methods usually require beer to be free of precipitation, pure and translucent. During the production process, many times of filtration, precipitation, swirling, fine filtration, and sake are required, resulting in a large number of required equipment, complicated procedures, high power consumption, and high cost. high. At the same time, beer brewing mainly utilizes the starch in the grain, and a large amount of protein, cellulose and trace elements in the grain are all discharged as waste with dross and pulp water, resulting in great waste of raw materials and environmental pollution. Contents of the invention [0003] The object of the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
Inventor 王永章建军关炳峰朱海华杜瑞李栋荆恒恩
Owner HENAN BUSINESS SCI RES INST
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