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Barley, bread sauce alcohol-contained fermented drink and its production process

A technology for bread juice and barley is applied in the field of alcohol-containing fermented beverages, which can solve the problems of high bottle burst rate and easy contamination of bacteria and other problems.

Inactive Publication Date: 2007-06-13
王志权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Secondary fermentation of kvass also has the disadvantages of high bottle burst rate and easy contamination of bacteria

Method used

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  • Barley, bread sauce alcohol-contained fermented drink and its production process

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Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Ingredients:

[0014] 15% barley, 10% dry bread, 0.05% hops, 3% sugar, 0.2% brewer's yeast, 0.04% cyclamate, 0.04% raw pear essence, and the balance is water.

[0015] Fry 20% barley at 150°C until it turns brownish yellow, then grind and synthesize the remaining barley for gelatinization, liquefaction, saccharification, and extraction for later use.

[0016] Soak the dried rusk in water at 90°C for 10 hours and filter.

[0017] The hops were soaked in water at 90°C for 8 hours and filtered.

[0018] Pour barley water and bread water into the fermenter for sterilization, 98 kPa for 30 minutes, then cool down to 28°C, add hop water and brewer's yeast, and ferment for 20 hours at a temperature of 30°C. Fermentation temperature is 30 ℃ for 20 hours. Immediately after fermentation, cool down to 5°C for precipitation, remove the precipitate, add syrup, sweetener and essence, mix evenly, filter enough carbon dioxide 4 times, fill and seal the bottle, pasteurize at 65°C for...

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Abstract

The invention is about a drinks containing alcohol made from barley and bread ,and the product technology based on brewing .Barley, dry bread are the main raw material of the fermented beverages with alcohol, the barley and bread extract after extraction - sterilization - cooling -hops -yeast -fermentation- cooling- sediments elimination- starch syrup -filtration - CO2 -perfusion and canned closing - Pap sterilization -cooling -finishing. The product can be preserved for 3 -6 months.

Description

technical field [0001] The invention relates to an alcohol-containing fermented beverage, which is mainly barley and bread juice-containing alcohol-containing fermented beverage. Background technique [0002] Most of the current market beverages are prepared and contain a certain amount of preservatives without nutritional ingredients. Secondary fermentation of kvass also has the disadvantages of high bottle burst rate and easy contamination of bacteria. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, and propose a product that adopts a fermentation method to produce a product that has both the mouthfeel of a drink and the nutritional content of beer, and is a product with low alcohol content, very suitable for women and those with low alcohol content. crowd. [0004] Batching method of the present invention (by weight): [0005] 13-20% barley, 9-12% dry bread, 0.04-0.06% hops, 2-4% sugar, 0.1-0.3...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王志权
Owner 王志权
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