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Light beer as well as preparation method and preparation device thereof

A light color, beer technology, applied in the direction of beer brewing, etc., can solve the problems of heavy water, weak taste, unsuitable for pursuing high-quality drinks, etc.

Pending Publication Date: 2022-01-04
王魏岩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The light-colored beer brewing technology in the prior art includes processes such as saccharification, low-temperature fermentation, filtration, and packaging. The finished light-colored beer produced by the existing light-colored beer brewing high-concentration dilution technology has a low alcohol content, a heavy watery feeling, and a thin taste. Not suitable for the needs of modern consumers in pursuit of high-quality drinks

Method used

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  • Light beer as well as preparation method and preparation device thereof
  • Light beer as well as preparation method and preparation device thereof
  • Light beer as well as preparation method and preparation device thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 170kg of light-colored Pilsner malt, 80kg of Munich malt, 12kg of red malt, and 10kg of dark-colored caramel malt were mixed and crushed to obtain ground malt; wherein, during the step of obtaining ground malt, the grinding included double-roll grinding, and the distance between the rolls The value range is 0.30mm, and the value range of the distance between the rollers can ensure that the state of the obtained pulverized product is: the wheat husk is broken but not broken, and the endosperm is very finely pulverized.

[0042] The crushed malt is slurried, saccharified, and wort filtered in sequence to obtain clear wort. Among them, the standard leaching method saccharification process, the ratio of material to water is 1:3.5, the material is cut at 50°C, and the temperature is kept for 20 minutes. Raise the temperature to 60°C and keep it warm for 30min. Raise the temperature to 70°C until the iodine test is qualified. The temperature is raised to 78°C and the wort i...

Embodiment 2

[0048] 160kg of light-colored Pilsner malt, 70kg of Munich malt, 8kg of red malt, and 5kg of dark-colored caramel malt were mixed and crushed to obtain a malt crushed product; wherein, during the step of obtaining the malt crushed product, the crushing included double-roll crushing, and the distance between the rollers The value range is 0.31mm, and the value range of the roller spacing can ensure that the state of the obtained pulverized product is: the wheat husk is broken but not broken, and the endosperm is very finely pulverized.

[0049] The crushed malt is slurried, saccharified, and wort filtered in sequence to obtain clear wort. Among them, the standard leaching method saccharification process, the ratio of material to water is 1:3, the material is cut at 45°C, and the temperature is kept for 15 minutes. Raise the temperature to 60°C and keep it warm for 30min. Raise the temperature to 72°C until the iodine test is qualified. The temperature is raised to 78°C and th...

Embodiment 3

[0055] 180kg of light-colored Pilsner malt, 90kg of Munich malt, 16kg of red malt, and 15kg of dark-colored caramel malt were mixed and crushed to obtain a ground malt product; wherein, during the step of obtaining the ground malt product, the grinding included double-roll crushing, and the distance between the rolls The value range is 0.32mm, and the value range of the roller spacing can ensure that the state of the obtained pulverized product is: the wheat husk is broken but not broken, and the endosperm is very finely pulverized.

[0056] The crushed malt is slurried, saccharified, and wort filtered in sequence to obtain clear wort. Among them, the standard leaching method saccharification process, the ratio of material to water is 1:3.5, the material is cut at 45°C, and the temperature is kept for 30 minutes. Raise the temperature to 60°C and keep it warm for 35 minutes. Raise the temperature to 72°C until the iodine test is qualified. The temperature is raised to 78° C....

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Abstract

The invention discloses light beer as well as a preparation method and a preparation device thereof, and belongs to the technical field of drinks and beverages. The physical and chemical indexes of the light beer comprise that the value range of the concentration and the degree p is 14.2-14.8; the value range of the pH value is 4.0 to 4.2; the value range of total acid (mL / 100mL) is 1.1-1.3; no iodine reaction exists; the value range of the chromaticity is 13.2 to 14.0; the value range of the actual fermentation degree% is 69-72; diacetyl is prepared by a national standard method, and the value range is 0.08-0.10 mg / L; and the value range of BU is 52.5-53.9, and the BU is a bitter substance. The preparation method and the preparation device can be used for preparing the light beer. The light beer prepared by adopting the preparation method and the preparation device is Cantonese British light Ale; the light beer has medium malt flavor, medium-to-high hop flavor similar to stone fruits and medium-to-high bitter taste; the light beer has ester fragrance from middle to high; and the taste at the end is dry.

Description

technical field [0001] The invention relates to the technical field of wine and water beverages, in particular to light beer, a preparation method and a preparation device thereof. Background technique [0002] The light-colored beer brewing technology in the prior art includes processes such as saccharification, low-temperature fermentation, filtration, and packaging. The finished light-colored beer produced by the existing light-colored beer brewing high-concentration dilution technology has a low alcohol content, a heavy watery feeling, and a thin taste. It is not suitable for modern consumers to pursue high-quality drinks. Contents of the invention [0003] In view of this, the present invention provides a pale beer, its preparation method and its preparation device. The pale beer produced through the preparation method and preparation device is a classic English pale ale; medium malt flavor, medium to high Stone fruit-like hop flavor, medium to high bitterness; mediu...

Claims

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Application Information

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IPC IPC(8): C12C12/00
CPCC12C12/00
Inventor 王魏岩
Owner 王魏岩
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