White beer with tangerine peel and coriander fragrance, and preparation method thereof

A technology of white beer and coriander, applied in the field of beer, can solve the problems of not having white beer products, not having digestion and strengthening stomach, etc.

Inactive Publication Date: 2016-11-09
YANJING BEER YULIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the current beer market, white beer stands out for its rich aroma and mellow taste, and is more and more favored by consumers. However, the wheat beer currently on the market is mainly based on clove aroma and banana aroma, and does not have the typical tangerine peel. , coriander aroma white beer products, and does not have the advantages of digestion and stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Preparation method of 3000L11.5°P tangerine peel and coriander aroma white beer

[0020] 1) Saccharification: add hot water at 55°C to the mash pot, the ratio of material to water is 1:3.8, add 205kg of barley malt, 205kg of wheat malt and 65kg of caramel malt, keep warm at 55°C for 20 minutes, then raise the temperature to 68°C and keep warm for 15 minutes , then heat up to 72°C and keep warm for 20 minutes, then heat up to 78°C after the iodine test is complete;

[0021] 2) Filtration: pump the saccharification mash into the filter tank to collect the first wort, wash the grains, and collect the second wort to obtain mixed wort;

[0022] 3) Boiling: the wort is boiled, the boiling intensity is controlled to be ≥8%, and the boiling time is 60 minutes. Add 500g of Sladek hops at the beginning of boiling, add 2.4kg of tangerine peel and 2.4kg of coriander after boiling for 45 minutes, add 1.0kg of Sladek hops after boiling for 55 minutes, shape the wort at 11.5°P, and p...

Embodiment 2

[0028] Preparation method of 3000L10.0°P tangerine peel and coriander aroma white beer

[0029] 1) Saccharification: add hot water at 52°C to the mash pot, the ratio of material to water is 1:4.0, add 180kg of barley malt, 180kg of wheat malt and 90kg of caramel malt, keep warm at 52°C for 20 minutes, then raise the temperature to 67°C and keep warm for 15 minutes , then heat up to 73°C and keep warm for 20 minutes, then heat up to 77°C after the iodine test is complete;

[0030] 2) Filtration: pump the saccharification mash into the filter tank to collect the first wort, wash the grains, and collect the second wort to obtain mixed wort;

[0031] 3) Boiling: the wort is boiled, the boiling intensity is controlled to be ≥8%, and the boiling time is 60 minutes. Add 450g of Sladek hops at the beginning of boiling, add 3.0kg of tangerine peel and 3.0kg of coriander after boiling for 45 minutes, add 900g of Sladek hops after boiling for 55 minutes, shape the wort at 10.0°P, and pu...

Embodiment 3

[0037] Preparation method of 3000L9.0°P tangerine peel and coriander aroma white beer

[0038] 1) Saccharification: add hot water at 55°C to the mash pot, the ratio of material to water is 1:4.2, add 171kg of barley malt, 171kg of wheat malt and 128kg of burnt malt, keep warm at 55°C for 20 minutes, then raise the temperature to 66°C and keep warm for 15 minutes , then heat up to 72°C and keep warm for 20 minutes, then heat up to 76°C after the iodine test is complete;

[0039] 2) Filtration: pump the saccharification mash into the filter tank to collect the first wort, wash the grains, and collect the second wort to obtain mixed wort;

[0040] 3) Boiling: the wort is boiled, the boiling intensity is controlled to be ≥8%, and the boiling time is 60 minutes. Add 400g of Sladek hops at the beginning of boiling, add 1.5kg of tangerine peel and 1.5kg of coriander after boiling for 45 minutes, add 800g of Sladek hops after boiling for 55 minutes, shape the wort at 9.0°P, and pump ...

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PUM

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Abstract

The invention discloses a preparation of white beer with tangerine peel and coriander fragrance. The preparation method comprises the following steps: sugaring, filtering, boiling, settling and fermenting malts, wherein during the boiling step, 500g-1000g of tangerine peels and 500g-1000g of coriander are added to every 1000L malt juice. The beer prepared by utilizing the method provided by the invention has the advantages that the appearance is turbid, the tangerine peel and coriander fragrance is prominent, the bitter taste is soft, the mouthfeel is mellow, foam is abundant, and the zest is strong; in addition, the invention also provides beer prepared by adopting the method.

Description

technical field [0001] The invention relates to the field of beer, in particular to white beer with orange peel and coriander aromas and a preparation method thereof. Background technique [0002] In the current beer market, white beer stands out for its rich aroma and mellow taste, and is more and more favored by consumers. However, the wheat beer currently on the market is mainly based on clove aroma and banana aroma, and does not have the typical tangerine peel. White beer products with coriander and coriander aroma, and do not have the advantages of digestion and invigorating the stomach. Contents of the invention [0003] The invention provides a white beer with aromas of tangerine peel and coriander, and also discloses a preparation method of the invention. The white beer provided by the invention has the aroma of tangerine peel and coriander, which has a turbid appearance, outstanding aroma of tangerine peel and coriander, soft bitterness, mellow taste, rich foam, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02A61K36/752A61P1/14C12R1/865
CPCC12C5/00A61K36/23A61K36/752C12C11/02A61K2300/00
Inventor 谭振成
Owner YANJING BEER YULIN
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