Original pulp beer and preparation method thereof

A technology for beer and raw materials, applied in the field of puree beer and its preparation, can solve the problem of less puree beer and the like, and achieve the effects of prominent hop aroma, high softness and high ester production

Active Publication Date: 2017-02-22
YANJING BEER GUILIN LIQUAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After searching, the applicant found that t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: the preparation of 2000L 11.3 ° P puree beer

[0037] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):

[0038] 163.4kg (50%) of wheat malt with a library value of 34%, 114.4kg (35%) of barley malt with a library value of 34%, 6.5kg (2%) of caramel malt with a color of 150EBC, and a color of 400EBC Caramel malt 3.3kg (1%), caramel malt with color 110EBC 6.5kg (2%), caramel malt with color 20EBC 22.9kg (7%), caramel malt with color 75EBC 6.5kg (2%), 3.3kg (1%) of caramel malt with a color of 280EBC.

[0039] 2. Preparation method:

[0040] 1) Saccharification: Mashing pot is fed at high temperature, the feeding temperature is 65°C, and the feed-to-water ratio is 1.0:3.5; add the main brewing raw materials after crushing, and keep the temperature for 20 minutes according to the feed temperature; then raise the temperature to 75°C, and keep it for 20 minutes; After the iodine test is completed, the temperature is rais...

Embodiment 2

[0046] Embodiment 2: the preparation of 4000L 11.2 ° P puree beer

[0047] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):

[0048] 326.8kg (50%) of wheat malt with a library value of 33%, 228.8kg (35%) of barley malt with a library value of 33%, 13.0kg (2%) of caramel malt with a color of 150EBC, and a color of 380EBC 6.6kg (1%) of caramel malt, 130kg (2%) of caramel malt with a color of 120EBC, 45.8kg (7%) of caramel malt with a color of 20EBC, 13.0kg of caramel malt with a color of 80EBC ( 2%), 6.6kg (1%) of caramel malt with a chroma of 280EBC.

[0049] 2. Preparation method:

[0050] 1) High-temperature feeding of the mash pot, the feeding temperature is 67°C, and the ratio of feed to water is 1.0:3.7; add the crushed main brewing raw materials, and keep the temperature for 25 minutes according to the feeding temperature; then raise the temperature to 73°C and keep the heat for 18 minutes; After completion, the temperature was ra...

Embodiment 3

[0056] Embodiment 3: the preparation of 6000L 11.5 ° P puree beer

[0057] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):

[0058] 490.2kg (50%) of wheat malt with a library value of 36%, 343.2kg (35%) of barley malt with a library value of 36%, 19.5kg (2%) of caramel malt with a color of 150EBC, and a color of 450EBC Caramel malt 9.9kg (1%), caramel malt with color 1300EBC 19.5kg (2%), caramel malt with color 20EBC 68.7kg (7%), caramel malt with color 60EBC 19.5kg (2%), 9.9kg (1%) of caramel malt with a color of 280EBC.

[0059] 2. Preparation method:

[0060] 1) High-temperature feeding of the mash pot, the feeding temperature is 66°C, and the ratio of feed to water is 1.0:3.8; add the crushed main brewing raw materials, and keep warm for 30 minutes according to the feeding temperature; then raise the temperature to 74°C and keep warm for 10 minutes; iodine test After completion, the temperature was raised to 75°C;

[0061] 2) Fil...

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PUM

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Abstract

The invention discloses original pulp beer and a preparation method thereof. The preparation method of the original pulp beer comprises blending of raw materials and improving of processes, wherein big and small wheat malts with specific lower basin values combining burnt malts with different color gradients are selected as main brewing raw materials, so that a liquor body is endowed with the characteristics of durability, turbidity, and outstanding malt fragrance; the processes comprise saccharification high-temperature blanking, a protein-free hydrolysis time direct high-temperature saccharification process, a full fragrant flower adding process adopted in a boiling step and a precipitating step at the same time, and a pericarpium citri reticulatae powder and coriander powder adding process combined with a specific yeast and sterilizing process in the precipitating step, so that the original pulp beer is mellow in taste, gentle in bitter taste, high in excitant, durable and turbid in the liquor body, and rich in malt fragrance and flor fragrance, has a mild pericarpium citri reticulatae fragrance and a coriander fragrance at the same time, is good in foam retention and slow in foam retention attenuation.

Description

technical field [0001] The invention relates to a puree beer and a preparation method thereof, belonging to the technical field of beer brewing. Background technique [0002] Beer is an international wine product with rich nutrition and low alcohol content, which is loved by consumers. There are many types and varieties of beer, and consumers have different taste requirements for beer because of their different regions, climates and eating habits. In the Chinese market, light and refreshing ordinary beer is generally consumed the most, while special beer only accounts for a small proportion. [0003] Original beer is a kind of special beer. The biggest difference from other ordinary beers is that it is fermented with 100% malt, and it is not filtered or diluted. The raw beer has not been filtered to retain the active yeast in the fermentation process. Because it contains a certain amount of active yeast, it presents a certain turbidity, rich in foam, strong aroma, fresh an...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C7/04C12C7/20C12C7/24C12C11/00C12C5/00C12R1/865
CPCC12C5/00C12C7/04C12C7/20C12C7/24C12C11/003C12C12/00C12C2200/31
Inventor 宋先武唐玉竹秦谦
Owner YANJING BEER GUILIN LIQUAN
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