31results about How to "Improve bubble retention" patented technology

The invention discloses a preparation method of a low-alcohol beer. The beer is prepared from the following raw material, based on 1500 L beer as the unit: 26 to 40 kg rice, 58 to 65 kg barley malt, 14 to 21 kg wheat malt, 7 to 15 kg caramel malt, and 17 to 29 kg maltooligosaccharides with a DE value between 18 and 28%. During the preparation, by combining short-time protein rest, quick mash merging and heating and high-temperature saccharification techniques, sugar in the malt is decomposed under control, and a filter tank is washed at a high temperature maintained between 78 and 79 DEG C. All the above steps aim to reduce the content of fermentable sugar in subsequent wort by various means. The content of fermentable sugar in cooled wort is controlled between 40.0 and 48.0% by mass, which ensures complete fermentation in subsequent fermentation processes. Thus the obtained finished beer has a fine, rich, soft and refreshing taste, and is better than common beers in mouthfeel, color, and foam stability.

The invention relates to black food beer and a production technology thereof. Raw materials of the black food beer comprise: by weight, 10 to 20 parts of triticale, 20 to 50 parts of triticale malt, 2 to 5 parts of black fragrant rice, 2 to 5 parts of black glutinous rice, 2 to 5 parts of black buckwheat, 10 to 30 parts of caramel malt, 2 to 5 parts of black sesame, 2 to 5 parts of walnut, 2 to 5 parts of black peanut and 2 to 5 parts of dried edible plant pistil. The production technology comprises the following steps of immersion, crushing, blending, gelatinization, saccharification, filtration, boiling, fermentation, filtration and canning. The black food beer has good foam retention, a harmonious and mellow taste and a strong ester fragrance and has effects of reinforcing intelligence, strengthening brain, resisting aging, relieving cough and asthma, accelerating human body metabolism, promoting digestion and preventing constipation.

The invention discloses a method for brewing a 10-degree light black beer. According to the method, common malt, wheat malt, rich color malt and corn starch are used as main raw materials. The method comprises the following steps of preparing raw materials, saccharifying, fermenting, filtering, filling and sterilizing, acquiring a finished product, adding isomerization hop extract and hop balm, and finally producing the10-degree light black beer by using a high-concentration brewing technology. The beer brewed by the method is deep brownish red; the foam is exquisite and suspends on the cup; the flavor is obvious and pure dark malt flavor; the taste is pure and refreshing; the bitter taste is soft and harmonious; the beer does not have any pyrodextrin flavor and unpleasant foreign flavor; and the mouth feel is light, soft, rich and full. Based on the characteristics of low cost, less bitter taste and fitness and the special nutritive value of the black beer, the 10-degree light black beer can be drunk a lot.

The invention relates to a black fruit beer and a production process thereof, and provides a health care fruit beer containing black fruits. The black fruit beer is prepared by adding black fruits into a beer used as a base and fermenting. The black fruit beer comprises the following raw materials in parts by weight: 10-20 parts of triticale, 20-50 parts of wheat malt, 2-5 parts of black Chinese wolfberry, 2-5 parts of dark plum, 2-5 parts of black mulberry, 2-5 parts of hawthorn, 2-5 parts of black date, 2-5 parts of black grape and 2-5 parts of black currant. The production process comprises the following steps: screening the raw materials; pulverizing and juicing; gelatinizing; saccharifying; filtering; boiling; fermenting; filtering; and canning. The beer disclosed by the invention has aromatic fruit flavor, is full-bodied, smooth, tasty and refreshing in mouthfeel, has the effects of clearing away heat and toxic materials, promoting salivation, quenching thirst, improving digestion and resisting aging, and can obviously improve the immunity of a human body.

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

The invention belongs to the field of malt manufacturing, and specifically relates to a preparation method of malt with caramel sweetness and aroma. The preparation method of the malt with caramel sweetness and aroma comprises the following steps: selecting barley as a raw material; performing pretreatment on the barley raw-material; soaking the barley material after the pretreatment; carrying outgermination so as to obtain green malt; saccharifying the green malt; and then, carrying out drying and unloading. The malt with caramel sweetness and aroma prepared by adopting the preparation method disclosed by the invention has obviously higher caramel aroma substance DMHF content compared with common malt and caramel malt on the market; and thus, wort and fermented beer prepared by using themalt with caramel sweetness and aroma have significant caramel aroma, so that, caramel aroma and flavor of the beer are prominent. For the beer fermented with the malt with caramel sweetness and aroma provided by the invention, the caramel aroma of the beer can be significantly increased by adding 2-15% of the malt with caramel sweetness and aroma; moreover, full taste and foam stability of the beer are also improved with clear, bright and transparent appearance as well as fine and smooth taste of the beer ensured. Thus, all indexes of the beer meet the national standard GB4927-2008 for high-quality liquor.

The invention relates to the technical field of drinks and brewing methods thereof, and in particular to a red date beer and a preparation method thereof. The preparation method for the red date beer disclosed by the invention includes steps, such as preparation of red date juice, preprocessing of barley malt, saccharification of barley malt flour, filtration and residue removal, blending and boiling of red date juice and barley malt juice, spiral sediment of mixture, strain inoculation for fermentation and post-fermentation treatment, and finally, the red date beer is obtained. On the basis of conventional fermented beer, the invention adds high-quality red dates which account for 30 to 60 percent of the total weight of materials, red date juice and barley malt juice are uniformly blended under the condition of boiling, consequently, not only does the taste of the prepared red date beer satisfy the demand of modern people, but also the beer is effective endowed with nutrient ingredients in the red dates, and thereby the prepared red date beer has rich date fragrance, unique flavor and rich nutrition, and has the excellent effects of clearing away summer heat and quenching thirst, refreshing spirit and enhancing the immunity of the body when drunk moderately.

The invention belongs to the fermentation field and mainly relates to Jiaxiang white chrysanthemum flower health beer and a preparation method thereof. The preparation method comprises the following steps: adding Jiaxiang white chrysanthemum flowers and cassia seeds into raw materials to obtain a mixture, performing processes such as crushing, saccharifying, filtering, boiling and fermenting on the mixture, thereby preparing the Jiaxiang white chrysanthemum flower health beer. According to the Jiaxiang white chrysanthemum flower health beer and the preparation method thereof disclosed by the invention, not only can various nutritive values of the Jiaxiang white chrysanthemum flowers be kept, but also the characteristics of the beer can be kept, so that the Jiaxiang white chrysanthemum flowers and the beer are perfectly combined, various needs of the consumer can be met to a great extent; the prepared Jiaxiang white chrysanthemum flower health beer not only has refreshing and fragrant taste, but also has the effects of clearing livers and improving vision, lowering blood pressure and soothing the nerves, clearing heat and reducing internal heat, and can be used for preventing sunstroke and detoxifying. Meanwhile, the cassia seeds are added, and the Jiaxiang white chrysanthemum flowers are assisted to further achieve the purposes of clearing stagnated fire in livers and gall, dispelling wind and heat, lowering the blood pressure and relaxing the bowels, and treating high blood pressure and hyperlipidemia.

The invention discloses a method for improving the foam persistence of malt beer. The method comprises the following steps: adding soybean water-soluble polysaccharide accounting for 0.001 to 0.05 percent of the weight of the beer in the production process of the beer before the end of raw material liquefaction, saccharification or wort boiling; boiling the mixture for 30 to 40 minutes; and performing the processes of sterilization, fermentation, filtration, sterilization, and packaging to prepare the light color malt beer with enhanced foam persistence. The method does not change the characteristics of the beer, and at the same time the foam persistence of the beer is enhanced to between 220 and 300S which is superior to the foam persistence standard of a superior beer.

The invention discloses a method for reducing foam generation amount in a vinegar fermentation process. The method comprises the following steps of: providing completely fermented wine mash; centrifuging the wine mash, and performing solid-liquid separation to obtain a wine stock solution; adding a filter aid into the wine stock solution, and performing circulating filter pressing until the filtrate is clarified, thereby obtaining filter-pressed clear liquid; clarifying and filtering the filter-pressed clear liquid by using an ultrafiltration membrane, thereby obtaining refined filtered clear liquid; and applying the refined filtered clear liquid to acetic fermentation. According to the method disclosed by the invention, the foam retention property of the wine is improved by a specific composite filtering and clarifying process technology, the foam output ratio in the vinegar fermentation process is effectively reduced, the yield of the fermented vinegar is improved, the utilization rate and production efficiency of the fermentation equipment are improved, the loss rate of the materials is reduced, and the technical problem that the foam generation amount in the vinegar fermentation process is high is fundamentally solved. Moreover, the wine mash is subjected to primary filtration by adopting a centrifugal process, so that the overall usage amount of the filter aid is reduced, the cost is reduced, and the additional value of wine residues is improved.

The invention discloses a preparation method of pumpkin beer. The preparation method of the pumpkin beer specifically comprises the following steps: step 1, weighing malt and pumpkins, separately grinding the weighed malt and pumpkins by using a grinder, mixing the obtained powders so as to obtain mixed powder, adding water into the mixed powder, and sequentially adding lactic acid and calcium chloride so as to carry out saccharification, thereby obtaining wort; step 2, filtering the wort, and boiling the filtrated wort with hops added during the boiling process; step 3, cooling the boiled wort, and adding yeast into the cooled wort so as to carry out fermentation to obtain original beer; and step 4, filtering the original beer, and carrying out sterilization so as to obtain the pumpkin beer. According to the preparation method of the pumpkin beer, the pumpkins are added into the beer with existing equipment adopted so as to reduce use of malt to have sugar content of the pumpkin beerdecreased; and moreover, the process is continuously improved so as to have filtration property and stability of the pumpkin beer improved. The prepared pumpkin beer is appropriate and long-lasting inbitter and sweet taste, and is not turbid in texture; and moreover, the yeast is improved so as to have preservation life and foam stability of the pumpkin beer prolonged.

The invention discloses a method for brewing turbid white beer. The method comprises the steps of saccharifying, filtering, boiling, fermenting and packaging. In the saccharification step, the protein interregna time can be directly skipped, heating by grading and insulation for a while can be carried out and then the filtering process is performed; in the fermentation step, yeast on 68 obg. German special wheat beer is selected and fermented at 18-20 DEG C, when residual sugar is decreased to 2.5-3.5 DEG P, the pressure is increased to 0.1-0.15MPa, fermentation is fully carried out for 3-5 days under the condition of keeping pressure and temperature, then cooling by grading, wine storage and yeast removal are carried out, the yeast amount in a broth is controlled at 0.2-1 million / mL; and the broth is not required for filtering and diluting, and is packaged to obtain the product. According to the invention, yeast on the wheat beer is used for fermentation, no filtering and diluting is required in the brewing technology, the prepared turbid white beer has the advantages of bitter taste, soft mouthfell, protrude ester fragrance and rich wine body, and the whole method has the advantages of simple and easy operation.

The problem the invention is intended to solve is to provide a polyurethane foam sheet having excellent foam retentivity after sheet formation, feel, and peel strength. The invention provides a polyurethane foam sheet formed from a polyurethane composition containing a main agent (i) including a urethane prepolymer (A) having isocyanate groups and a curing agent (ii) including a polyol (B), wherein the polyurethane foam sheet is characterized in that the urethane prepolymer (A) has polymerizable unsaturated groups introduced into 5-25 mol% of the remaining isocyanate groups relative to the urethane prepolymer (A-1) having an isocyanate group content of 2-20 mass%. The invention also provides a method for producing a polyurethane foam sheet characterized in that the above polyurethane composition is foamed by a gas loading method or a water foaming method.

Provided are a process for scrub soap production and a scrub soap. The process includes: a step of preparing a scrubbing agent that comprises shirasu particles and hollow shirasu particles in which the average particle diameters differ from each other; a step of preparing a fatty acid composition which comprises at least one fatty acid; a step of dissolving at least one alkali metal hydroxide the molar ratio of which to the at least one fatty acid is less than 1 into water to prepare an aqueous alkali solution; and a step of mixing the scrubbing agent, the aqueous alkali solution, and the fatty acid composition to prepare a base soap.

The invention provides a method for producing a frothy coffee drink via biological methods; the method comprises: extracting effective ingredients in coffee by using boiling water to obtain coffee sugar solution, adding brewer's yeast, and sealing and fermenting; after fermenting, isolating the yeast in the fermentation broth via crossflow filtration, blending the filtrate with the auxiliaries such as sugar, and performing packaging, sterilizing and other steps to obtain the frothy coffee drink. CO2 produced by fermentation of brewer's yeast is used to promote the formation of coffee drink froth, the froth is fluffy and fine, and froth characteristics are improved; the upper limit content of fermentable sugar in the coffee sugar solution is 3%, proliferation of the brewer's yeast, maintenance of yeast activity and control of the fermenting process are facilitated, the supplement of coffee solution equivalent to crossflow filtration volume is added to continue the fermentation, the fermentation can be cyclically carried out in multiple batches, the usage of primary yeast is reduced, and the fermentation cycle is shortened.

The invention discloses a brewing method of originally brewed low-alcohol raspberry beer. According to the brewing method of the raspberry beer, provided by the invention, raw materials including raspberry juice and original wheat juice are adopted, and the beer is brewed by fermenting the raw materials by using Leid yeast; the alcoholic strength of the raspberry beer is smaller than or equal to 2.5% vol, the sugar content of the raspberry juice is larger than or equal to 300 g / L, and the sugar content of the original wort is 6.0 + / -0.5 degree P. According to the method, the alcoholic strength of the raspberry beer can be effectively controlled, the sour-sweet balance degree of the finished wine is adjusted, and the foam retention of the product is guaranteed. 100L large-scale production verifies that the raspberry beer obtained by the invention has the alcoholic strength of less than or equal to 2.5% vol, and is clear and transparent in appearance, rich in raspberry fragrance, moderate in taste, harmonious in mouth, sour and refreshing in mouth closing, free of other foreign flavors and suitable for being eaten together with rice or bread.

The invention discloses a brewing method for brewing originally brewed low-alcohol blackcurrant beer. According to the method for brewing the blackcurrant beer, blackcurrant juice and mixed wort are used as raw materials, and the beer is brewed by fermenting the blackcurrant juice and the mixed wort by using saccharomyces. The alcoholic strength of the blackcurrant beer is smaller than or equal to 2.5% vol, the sugar content of the blackcurrant juice is larger than or equal to 300 g / L, and the sugar content of the barley wort is 5.5-6.5 DEG P. The blackcurrant beer brewed by the method disclosed by the invention is standard purple black in appearance, strong in blackcurrant fragrance, strong in taste, harmonious in mouth feel, moderate in alcohol warm feeling, typical in blackcurrant herbal fragrance, free of other foreign flavors and suitable for being eaten together with rice or bread.

The invention relates to a nonalcoholic carbonated beverage with typical beer flavor and a production method thereof. The production method comprises the following main steps of: matching water-soluble soybean polysaccharide and soybean peptides as main raw materials with beer essence and beer pigment; adding a proper amount of high fructose corn syrup, sucrose, an acidity agent and a preservative in an assisting manner; and filling carbonic water and canning to obtain the carbonated beverage which is very similar to beer in flavor, luster and foam. Compared with traditional nonalcoholic beer, the beer flavor beverage disclosed by the invention absolutely has no ethanol; in addition, complex fermentation process and filtering process are omitted, and thus the cost is greatly saved; and the beverage can meet the demands of drivers and athletes on wine drinking.

The invention discloses a preparation device for low-concentration sake. The preparation device for low-concentration sake comprises a high-concentration sake tank, a hop extract adding tank, an RO water adding tank, a deoxidized water tank, a first fine filtration device, a second fine filtration device, a dilution device, and a low-concentration sake tank. The RO water adding tank is connected with the hop extract adding tank, both the high-concentration sake tank and the hop extract adding tank are connected with the first fine filtration device, the deoxidized water tank is connected withthe dilution device by the second fine filtration device, and the first fine filtration device is connected with the low-concentration sake tank by the dilution device. High-concentration sake, hop extract additives and RO water are finely filtered in the first fine filtration device, and then co-prepare low-concentration sake with deoxidized water which is finely filtered by the second fine filtration device is prepared. The invention also provides a preparation method for the low-concentration sake, which can not only treat a turbid sake liquid, but also can treat high-concentration sake, sothat the production flexibility is improved, the production cost is reduced, impurities can be reduced, microorganisms can be reduced, and turbidity of the sake is reduced, the retention of beer bubbles is stabilized, and the beer flavor is enhanced.

The invention discloses a method for brewing a 10-degree light black beer. According to the method, common malt, wheat malt, rich color malt and corn starch are used as main raw materials. The method comprises the following steps of preparing raw materials, saccharifying, fermenting, filtering, filling and sterilizing, acquiring a finished product, adding isomerization hop extract and hop balm, and finally producing the10-degree light black beer by using a high-concentration brewing technology. The beer brewed by the method is deep brownish red; the foam is exquisite and suspends on the cup; the flavor is obvious and pure dark malt flavor; the taste is pure and refreshing; the bitter taste is soft and harmonious; the beer does not have any pyrodextrin flavor and unpleasant foreign flavor; and the mouth feel is light, soft, rich and full. Based on the characteristics of low cost, less bitter taste and fitness and the special nutritive value of the black beer, the 10-degree light black beer can be drunk a lot.

The invention provides Belgian type white beer and a making method thereof, and relates to the field of beer brewing. The beer is made through the following method that S1, barley malt and wheat maltare selected as raw materials and smashed for use; S2, the smashed raw materials are mixed with water, gradient heating saccharification is conducted, filtering is conducted after saccharification iscompleted, wort is obtained and boiled, lactic acid and particle hops are added in the boiling process, and cooling is conducted after boiling is completed; S3, oxygen is added into the cooled wort, Ale type fermentation yeast is added for primary fermentation, centrifugation is conducted after primary fermentation is completed, and beer liquid is reserved; and S4, syrup and Lager type yeast are added into the beer liquid, filling is conducted, low-temperature storage is conducted for secondary fermentation, and the Belgian type white beer is obtained after secondary fermentation is mature. The Belgian type white beer has the advantages of being low in acetic acid content, high in foam retention, unique and pure in flavor and taste and the like.

The invention provides a new method for regulating intra-cellular and extra-cellular secretion of proteases A under the stress condition. The regulation is realized through over-expressing of an MRL1 gene for coding a vacuolar sorting receptor during knocking-out of an allele of a protease A coding gene, that is, a PEP4 gene. With the adoption of the bred saccharomyces cerevisiae strain, the extra-cellular secretion amount of the proteases A is obviously decreased, the foam retention of draft beer can be improved, the extra-cellular enzyme activity of the proteases A is obviously lower than that of an original strain and is decreased to about 54% of that of the original strain, and meanwhile, compared with the intra-cellular enzyme activity of the original strain, the intra-cellular enzyme activity of the proteases A of the recombinant strain is not changed significantly. A new idea and a new method are provided for reduction of the extra-cellular enzyme activity of the proteases A without change of fermentation characteristics and have the guiding significance in improving the industrial yeast foam stability.

The invention discloses a preparation method of a low-alcohol beer. The beer is prepared from the following raw material, based on 1500 L beer as the unit: 26 to 40 kg rice, 58 to 65 kg barley malt, 14 to 21 kg wheat malt, 7 to 15 kg caramel malt, and 17 to 29 kg maltooligosaccharides with a DE value between 18 and 28%. During the preparation, by combining short-time protein rest, quick mash merging and heating and high-temperature saccharification techniques, sugar in the malt is decomposed under control, and a filter tank is washed at a high temperature maintained between 78 and 79 DEG C. All the above steps aim to reduce the content of fermentable sugar in subsequent wort by various means. The content of fermentable sugar in cooled wort is controlled between 40.0 and 48.0% by mass, which ensures complete fermentation in subsequent fermentation processes. Thus the obtained finished beer has a fine, rich, soft and refreshing taste, and is better than common beers in mouthfeel, color, and foam stability.

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.

The present invention addresses the problem of providing a foam sheet having excellent foam retention, texture, and peel strength. The present invention provides a foam sheet which is formed from an aqueous dispersion of a urethane resin (X), and which is characterized in that the content of the urethane resin (X) in the aqueous dispersion is 50-80 mass%, and the aqueous dispersion does not contain an organic solvent. Furthermore, the present invention provides a synthetic leather characterized by having at least a base material (i) and a polyurethane layer (ii), the polyurethane layer (ii) being formed from the foam sheet. The density of the foam sheet is preferably 200 to 1000 kg / m < 3 >.