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a peppery beer

A beer and flavor technology, which is applied to the field of beer and the preparation field for producing the beer, can solve the problems of uneven particle size, reduced quality stability of pepper-flavored beer, and unevenness of pepper-flavored beer.

Active Publication Date: 2021-01-29
汉源县昊业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, adding prickly amide substances to beer can give beer a unique numb taste experience, but directly adding the extract of numbing substances into beer and mixing will produce uneven precipitation of particles, resulting in the inhomogeneity of prickly ash numb taste , the aggregated numbing substance particles also reduce the quality stability of Zanthoxylum bungeanum beer
In the research at this stage, there is no single good-quality beer directly added with numbing substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A preparation method of prickly ash beer product, comprising the following steps:

[0060] (1) Preparation of numbing substance: Mix 30kg of pepper powder and 150kg of edible alcohol, put it into a constant temperature oscillator, shake it at 35°C for 9 hours, take it out after the shaking, and use a vacuum rotary evaporator to remove the edible alcohol. 50°C, after the solvent is evaporated to dryness, pour it out to obtain the numbing substance for later use;

[0061] (2) Preparation of Ma-flavored beer mother liquor: Weigh 0.3kg of numb-flavored substance and 20kg of beer and mix and stir at room temperature to prepare Ma-flavored beer mother liquor;

[0062] (3) Dissolving by heating and dissolving in stages: Stir the mother liquor of hemp beer at 40°C for 10 minutes; then raise the temperature to 50°C and stir for 20 minutes; finally raise the temperature to 60°C and stir for 10 minutes, then take out the Ultrasonic treatment, the treatment conditions are power 65...

Embodiment 2

[0066] A preparation method of prickly ash beer product, comprising the following steps:

[0067] (1) Preparation of numbing substances: Mix 20kg of pepper powder and 100kg of edible alcohol, put them into a constant temperature oscillator, shake at 30°C for 8 hours, take them out after shaking, and use a vacuum rotary evaporator to remove the edible alcohol. 45°C, after the solvent is evaporated to dryness, pour it out, and get the numbing substance for later use;

[0068] (2) Preparation of Ma-flavored beer mother liquor: Weigh 0.1kg of numb-flavored substance and 10kg of beer and mix and stir at room temperature to prepare Ma-flavored beer mother liquor;

[0069] (3) Dissolving by heating and dissolving in stages: Stir the mother liquor of hemp beer at 35°C for 8 minutes; then raise the temperature to 45°C and stir for 18 minutes; finally raise the temperature to 55°C and stir for 8 minutes, then take out the Ultrasonic treatment, the treatment conditions are power 50W, ti...

Embodiment 3

[0073] A preparation method of prickly ash beer product, comprising the following steps:

[0074] (1) Preparation of numb substances: Weigh 30kg pepper powder and pass through a 60-mesh sieve, then put the sieved pepper powder into the extraction axe, 2 Under the condition of the flow rate of 12L / h, keep the extraction pressure at 13MPa, the extraction temperature at 45°C, and extract for 1.5h. After the extraction is completed, take it out of the separation tank to obtain the numbing substance for use;

[0075] (2) Preparation of Ma-flavored beer mother liquor: Weigh 0.5kg of numb-flavored substance and 30kg of beer and mix and stir at room temperature to prepare Ma-flavored beer mother liquor;

[0076] (3) Dissolving by heating and dissolving in stages: Stir the mother liquor of hemp beer at 45°C for 12 minutes; then raise the temperature to 55°C and stir for 22 minutes; finally raise the temperature to 65°C and stir for 12 minutes, then take out Ultrasonic treatment, the t...

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PUM

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Abstract

The invention discloses a beer with the flavor of prickly ash. 0.1-0.5 parts of numb substances are blended into 10-30 parts of beer and mixed evenly, and then heating and dissolving in sections is adopted, and ultrasonic treatment is supplemented to obtain a mother liquor. Pour it into 90-170 parts of beer, add 0.4-0.8 parts of stabilizer, stir with an electric booster stirrer, bottle it quickly after the end, and press the cap to seal it to obtain a beer with a pepper flavor. The beer prepared by the present invention has a unique sense of tingling, numbness and saliva secretion. During the preparation process, the amount of numb substances added is strictly controlled, so that the numb taste is integrated with the refreshing and soft taste of the beer itself Coordination, giving a comfortable and pleasant feeling. In the preparation process, the subsection heating and dissolving method is adopted, and the numbing substance is completely dissolved into the beer mother liquor with ultrasonic auxiliary means, and then diluted into a uniform and clear beer liquid, which effectively solves the problem of precipitation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beer with prickly ash flavor and a preparation method for producing the beer. Background technique [0002] Beer is a wine product brewed with wheat malt and barley malt as the main raw materials, after gelatinization and saccharification, and adding hops for balance during the boiling process, and then fermented by yeast. Beer contains a variety of amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. A must-have drink on the dining table. Sichuan peppercorn( Zanthoxylum bungeanum ) is a plant of the genus Zanthoxylum Rutaceae. Its dry and mature peel has a pungent taste and strong aroma. It is an indispensable seasoning in Chinese and even Asian kitchens, because of its unique "numbing taste" and salivation properties. It is known as one of China's "eight flavors". People love ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/02
CPCC12C5/026
Inventor 赵志峰刘福权邱文
Owner 汉源县昊业科技有限公司
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