Preparation method for noble wine flavored high-alcohol sweet bear

A technology of alcohol content and flavor, applied in beer fermentation methods, beer brewing, malt preparation, etc., can solve the problems of impossible development of beer with rich fruity aroma, etc., and achieve high saccharification power, high amino nitrogen content, and full dissolution Effect

Inactive Publication Date: 2019-12-31
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reported high-concentration beer yeast and its corresponding high-concentration brewing technology for producing light beer through high-concentration dilution are obviously not suitable for the brewing development of this kind of beer, because they serve Lager beer emphasizing light and refreshing style, namely It is also impossible to be applicable to the development of the floral and fruity beer that the present invention seeks

Method used

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  • Preparation method for noble wine flavored high-alcohol sweet bear
  • Preparation method for noble wine flavored high-alcohol sweet bear
  • Preparation method for noble wine flavored high-alcohol sweet bear

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Production of high-alcohol sweet beer with noble rot wine flavor in 30L fermentation line, the process route is as attached in the manual figure 2 Shown:

[0044] Schooner light-colored malt for saccharification: saccharifying power 340°WK, α-amino nitrogen 210mg / 100mL, pool value 47.6%, chroma 4.1EBC, pH 5.71.

[0045] Preparation and indicators of Schooner caramel malt for saccharification: Soak 10 kg of Schooner light-colored malt in warm water at 35°C for 10 hours, so that the malt particles can fully absorb water to 45%, and then drain for 0.6 hours. Put the drained malt into the Zhejiang Guansheng 2550-100 multifunctional drum-type roaster, heat up to 69°C, and keep warm for 1.49h. Slowly raise the temperature to 90°C for 45 minutes to drain the moisture, and control the moisture at 28% after the moisture is drained. Then rapidly raise the temperature to 110°C for baking and coloring, and the baking time is 100 minutes. After roasting, spread the malt thinly, l...

Embodiment 2

[0066] The production of high-alcohol sweet beer with noble rot wine flavor on the 100L Zunhuang Fermentation Line, the process route is as attached in the manual figure 2 Shown:

[0067] Schooner light-colored malt for saccharification: saccharification power 345°WK, α-amino nitrogen 220mg / 100mL, pool value 46.5%, chroma 4.08EBC, pH 5.72.

[0068] Preparation and indicators of Schooner caramel malt for saccharification: Soak 10 kg of Schooner light-colored malt in warm water at 35°C for 10 hours, so that the malt particles can fully absorb water to 45%, and then drain the water for 0.6 hours. Put the drained malt into the Zhejiang Guansheng 2550-100 multifunctional drum-type roaster, heat up to 69°C, and keep warm for 1.49h. Slowly raise the temperature to 90°C and drain the moisture for 45 minutes, and control the moisture at 28% after the moisture is drained. Then rapidly raise the temperature to 110°C for baking and coloring, and the baking time is 100 minutes. After r...

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Abstract

The invention discloses a preparation method for noble wine flavored high-alcohol sweet bear. The preparation method comprises the following steps of after preparing burnt malt rich in maltose flavorand amber malt rich in raisin flavor by using Canadian barley Schooner through a specific process, performing crushing and saccharification on the burnt malt and the amber malt with common pale malt according to a proportion to obtain a whole wheat juice, adjusting amino nitrogen, adding fructose syrup, a passion fruit honey and a litchi honey to gradually upregulating the sugar degrees of fermentation broths after performing fermentation on cold wort for 24h and 48h respectively, quantitatively inoculating a special yeast, performing two-pot fermentation under the preferred fermentation condition, dry adding hops with a grape fragrance when pots are poured, and then low-temperature cold storage and aseptic membrane filtration and packaging are performed to obtain the noble wine flavored high-alcohol sweet bear with high alcohol ester content, mellow and harmonious taste, strong potability, and rich fruit flavor similar to honey flavor, grape and the like. The beer produced by the preparation method is unique in style, high in alcoholic strength and pleasant in color and luster, has significant difference with common industrial beer in the market and provides a brand-new choice fora craft beer lover.

Description

technical field [0001] A method for making a noble rot wine-flavored high-alcohol sweet beer, specifically, a method of preparing Schooner caramel malt and amber malt by using a specific process, mashing with ordinary malt, and adjusting the wort with syrup and ammonium sulfate Sugar source and nitrogen source level, inoculate special yeast, ferment in two tanks under specific fermentation conditions, adjust sugar content with honey at 24h and 48h of fermentation, dry add hops Hallertau Blanc when pouring tanks, cold storage, membrane filtration , packaging, realize a kind of mouthfeel similar to the preparation method of the high-alcohol sweet beer of noble rot wine. Background technique [0002] Beer is a foamy drink containing carbon dioxide and low alcohol content, which is made from malt, yeast, hops and water as the main raw materials, and rice and starch as auxiliary materials are added and fermented in proportion. Domestic industrialized beer is mainly pale Lager be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/18C12C5/00C12C11/02C12C12/00
CPCC12C1/18C12C5/00C12C11/02C12C12/00
Inventor 郝俊光黄丽陈德强邱彦兴戴梓茹陈静范和良庞庭才杨仁旅何荣茂莫小丹王玉妃
Owner BEIBU GULF UNIV
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