Active peptide fruity beer and its preparing method

Abstract

The present invention relates to beer, and especially active peptide and fruity beer and its preparation process. The active peptide and fruity beer is superior to available peptide beer and fruity beer. The active peptide and fruity beer is prepared with soybean protein peptide powder 0.2-0.5 wt%, sodium carboxymethyl cellulose 0.05-0.15 wt%, fructose syrup 1.5-2.5 wt%, sweetener 0.05-0.15 wt%, citric acid 0.01-0.1 wt%, phosphoric acid 0.005-0.025 wt%, sodium citrate 0.001-0.02 wt%, CO2 0.4-0.65 wt% and water for the rest. The mixed mash is pumped into the CO2 mixing tank while maintaining tank pressure in 0.15-0.6 Mpa. The active peptide and fruity beer is cool, tasty and refreshing, and good for health, and the preparation process is simple and low in resource consumption.

Description

technical field [0001] The present invention relates to a kind of beer and its manufacturing process. Background technique [0002] Traditional beer is a carbon dioxide-containing, sparkling, low-alcohol fermented wine made from malt and water as the main raw materials, added with hops (including hop products), and fermented by yeast. Traditional beer has complicated production process, many equipments, large floor area and large one-time investment, and the raw materials used are mostly malt, rice, corn and other grains. Calculated on the basis of 12-degree beer, 1 ton of grain can produce 5 tons of beer, which has disadvantages such as large grain consumption, low yield, and large energy consumption. Peptide beer and fruity beer that appear in recent years are still made by adding peptide or fruit juice to traditional beer. Although it increases nutrition or changes the taste of traditional beer compared with traditional beer, the defects of traditional beer have not chan...

AI Technical Summary

Problems solved by technology

Traditional beer has complicated production process, many equipments, large floor area and large one-time investment, and the raw materials used are mainly malt, rice, corn and other grains.

Calculated on the basis of 12-degree beer, 1 ton of grain can produce 5 tons of beer, and the consumption of grain is large, the yield is low, and the energy consumption is large.

Peptide beer and fruity beer that have appeared in recent years are still made by adding peptide or fruit juice to traditional beer. Although the nutrition of traditional beer is increased or the taste of traditional beer is changed, the defects of traditional beer have not changed.