Chinese prickly ash beer with high foam retention performance and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses Chinese prickly ash beer with high foam retention performance. The Chinese prickly ash beer with high foam retention performance comprises the following ingredients: 0.03-0.05wt% of Chinese prickly ash oil resin, 0.03-0.06wt% of an emulsifier, and 0.02-0.03wt% of propylene glycol alginate. The prickly ash beer with highfoam retention performance is prepared by the following steps: performing two different emulsification treatments on the Chinese prickly ash oil resin so as to obtain an emulsified product; mixing the emulsified product with the propylene glycol alginate, and carrying out homogenization so as to obtain a homogenized product; and then, filling the homogenized product with beer according to a proportion, and performing disinfection so as to obtain the prickly ash beer with high foam retention performance. The prickly ash beer with high foam retention performance is long in foam disappearance time, and high foam retention performance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high foam retention property and a preparation method thereof. Background technique [0002] Beer is a brewed wine produced from malt as the main raw material. It has low alcohol content and high nutritional value, and its ingredients include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Over the years, beer has been favored by consumers for its delicious and refreshing taste and diverse and rich nutrition. At the same time, people's requirements for the flavor and quality of beer are constantly improving. Therefore many flavor beers arise at the historic moment, satisfy the demand of many consumers. For example, in the prior art, peppermint essential oil is made into β-cyclodextrin inclusions and added to beer to produce beer rich in menthone, which improves the flavor and taste of beer; The cantaloupe pulp is fermented to ...

AI Technical Summary

Problems solved by technology

However, pepper flavor substances (such as volatile oil) contain a certain proportion of fatty acids, which are not conducive to the formation of beer foam and directly affect the performance of foam hanging cups

Especially with the extension of the shelf life, the brewing time of beer gradually decreases, which significantly affects the consumer's recognition of the product, and also seriously damages the economic and social benefits of the beer company.