A kind of thick beer and its brewing method

A technology for thick beer and brewer's yeast, which is applied in beer brewing, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of complicated procedures, numerous equipment, waste of raw materials, etc. cost reduction effect

Active Publication Date: 2016-08-31
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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PUM

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Abstract

A thick beer and a brewing method thereof, belonging to the field of food, the thick beer is brewed by the following method: (1) making mash from the main ingredients composed of malt and rice; Add hop products or polished hops to the prepared mash, heat to boiling, boiling time 20-50min, cool to 12±1°C, add brewer’s yeast, mix well, seal, enter oxygen and cool to 6-8 ℃, fermentation time 15‑20 days; (3) aging; (4) deployment: add water to adjust the alcohol content to 0.5‑3%, add puree fruit and vegetable juice, and supplement carbon dioxide. The thick beer provided by the invention is an alcoholic beverage with unique flavor, which not only maintains the characteristics of beer foaming and low alcohol content, but also has the characteristics of thick body, rich taste and rich nutrition.

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 pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
Inventor 王永章建军关炳峰朱海华杜瑞智军丽李栋荆恒恩任钊罗蓓蓓
Owner HENAN BUSINESS SCI RES INST
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