a peppery beer

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 ...

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