Fresh and cooked beer with honey and brewing method thereof
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A technology of fresh beer and honey, applied in the field of food processing, to achieve the effect of simple production, rich foam and pure taste
Active Publication Date: 2019-01-01
韩振义
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Abstract
Description
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Problems solved by technology
At present, there is no beer brewed directly with honey as a raw material without using grain raw materials.
Method used
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Examples
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Effect test
Embodiment 1
[0029] Take the honey fresh beer of preparation 990 kilograms below, its raw material component consumption totals 1000 kilograms as example, describe its brewing method in detail, wherein, the weight ratio of the brewing method of this honey fresh, ripe beer refers to: its each component distribution ratio , expressed in percent by weight.
[0030] The specific steps of honey draft beer are:
[0031] Step (1) Preparation of hop infusion:
[0032] In a clean and sterilized container, add boiled water or purified water with a weight ratio of 85.8% or 858 kg at 86°C, add hops with a weight ratio of 0.2% or 2 kg, and add safflower with a weight ratio of 0.02% or 0.2 kg After soaking the hops and safflowers for 2 hours, filter out the hops and safflowers, and measure 858 kg of hop soaking liquid.
[0033] Step (2) Mixing honey and hop soaking liquid, blending before fermentation:
[0034] Use a stainless steel heat-resistant pump to pump 858 kg of hop soaking liquid into the bl...
Embodiment 2
[0038] Take the preparation of about 995 kilograms of honey cooked beer as an example to describe its brewing method in detail.
[0039] The contents of steps (1) and (2) are the same as the first two steps (1) and (2) of the brewing method of honey draft beer above, and will not be described here again, the difference is that step (3) is heat-preserved and fermented to sugar-free, sterilized and filtered , that is: at the end of step (2), pump 1000 kg of the obtained mixture of citric acid, wine yeast, fermentation nutrient, honey and hop soaking liquid into the fermenter with a stainless steel pump, and start the cooling device at In the fermentation tank, heat-preserve and seal the fermentation for 7 days at a temperature of 12°C. When the sugar content of the above-mentioned mixture is detected to be 4 degrees, continue to heat-preserve and seal the fermentation at the temperature of 12°C in the tank for about 5 days. At this time Detecting that the sugar content of the ab...
Embodiment 3
[0044] According to the distribution ratio of each component, the specific dosage is: 87 kg of water, 13 kg of honey, 0.1 kg of hops, 0.015 kg of citric acid, 0.1 kg of wine yeast, and 0.01 kg of fermentation nutrient; in addition, 0.01 kg of safflower can also be included.
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Abstract
The invention relates to honey fresh and pasteurized beer and a brewing method thereof. Honey is used for replacing grains for brewing, and a method for brewing the honey fresh beer comprises the following steps: firstly preparing a hop soaking solution, putting honey into the hop soaking solution, pasteurizing, adjusting acidity with citric acid, adding saccharomyces cerevisiae, adding a fermentation nutritional agent, carrying out heat preservation and fermentation for 3-15 days in a closed container so that the sugar degree of mixed liquor is reduced to 4 degrees and the alcohol content is 3-3.5%, cooling to 0 DEG C, and precipitating the saccharomyces cerevisiae, wherein supernatant is the honey fresh beer. The method for brewing the pasteurized beer comprises the following steps: carrying out closed fermentation on the mixed liquor until the sugar degree is 0 degree and the alcohol content is 5.0-5.8%, pasteurizing the mixed liquor, and filtering, so that the honey pasteurized beer is obtained. The honey fresh and pasteurized beer has the characteristics that colour is clear and bright, foam is rich, taste is pure, and the honey fresh and pasteurized beer has beer flavour and honey fragrance at the same time and has multiple effects of reducing blood fat, softening blood vessels, promoting blood circulation to remove blood stasis and improving body immunity; and meanwhile, a technology is scientific and reasonable, thereby being applicable to a home-made mode and being also applicable to large-scale industrial production.
Description
technical field [0001] The invention relates to the field of food processing, in particular to honey fresh and cooked beer and a brewing method thereof. Background technique [0002] Traditional beer is made from barley malt and rice, which are crushed, steamed, added with water, a small amount of hops, saccharified, and fermented at low temperature. It is called "liquid bread" and is a low-concentration alcoholic beverage. . [0003] As a health food, honey is mainly composed of glucose and fructose, as well as monosaccharides, disaccharides and polysaccharides, and is rich in enzymes, proteins, amino acids, vitamins and minerals. It is suitable for all ages and has high nutrition. value and health benefits. [0004] With the improvement of people's quality of life, consumer demand will change to a more nutritious, more natural and healthier direction. At present, there is no beer brewed directly with honey as a raw material without grain raw materials. Contents of the...
Claims
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Application Information
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