30results about How to "Improve bubble retention" patented technology

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 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 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 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 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 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.