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Coffee beer and method for producing the same

A production method and beer technology, which are applied in the brewing of beer and other directions, can solve the problems of wheat sprouts having no husk, difficult filtration, and more hemicelluloses, etc., and achieve the effects of improving abiotic stability, prolonging retention period, and improving absorption.

Inactive Publication Date: 2008-02-27
张庭育
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  • Description
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AI Technical Summary

Problems solved by technology

But there are following defects: (1) wheat malt protein, hemicellulose are more, and wort viscosity is higher; (2) wheat germ does not have husk, and filtration is more difficult; Beer has a relatively short shelf life

Method used

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Effect test

Embodiment Construction

[0015] In the beer brewing process, through the conventional process: raw material crushing, saccharification, fermentation, cooling and filtration, physical heating to obtain low-alcohol beer with an alcohol content of ≤2% (the raw materials are 50% to 65% wheat malt and 35% ~50% barley malt), add the coffee mixture in the ratio of 1:150000 during the cooling process at room temperature and stir to make it fully dissolve in the beer, and then sterilize and fill the beer after the final stabilization of the content of the beer by a static magnetic field. Wherein, the ratio of coffee mixture to beer is 1:5000-150000, and beer with different tastes can be obtained. For example:

[0016] Formula A is: the ratio of coffee mixture to beer is 1:5000, add the coffee mixture when the beer is physically warmed to 50°C-80°C, and stir well; taste.

[0017] Formula B is: the ratio of coffee mixture to beer is 1:15000, add coffee mixture when the beer is physically warmed to 40°C-70°C, a...

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PUM

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Abstract

The invention relates to a coffee beer, which is composed of coffee mixture and wheat beer with weight ratio at 1:5000-150000, wherein the coffee mixture is the coffee fine with the essence of coffee and more than 10 trace elements such as iron, zinc, calcium, vanadium and so on which are necessary for people. The making method of the coffee beer comprises the following steps: using the conventional technology to brew beer; heating the beer to 30-80Deg. C physically in the normal temperature cooling course; adding the coffee mixture in the beer with the weight ratio at 1:5000-150000 and stirring until dissolving; stabilizing the content through static magnet and filling. The invention improves the taste and nutrition of the traditional beer, which can extend the holding period of the wheat beer and can increase the body's immune function, curb the flu bacteria effectively.

Description

technical field [0001] The invention relates to a beer product that strengthens the absorption of wheat nutrition and reduces central nervous paralysis, in particular to a coffee beer and a production method thereof. Background technique [0002] With the improvement of people's living standards, consumers have more and more diverse requirements for beer tastes. In order to meet the needs of different tastes of consumers at various levels, and to solve the problems of drunkenness and obesity, Chinese patents successively disclose two different "methods for making coffee beer" in ZL03111066 and CN200610031172.0. Wherein, the former is to add 5-15% coffee in beer, and the latter adds 1-10% coffee, these coffee beers not only the consumption of coffee is big, but also there is mouthfeel heavy, the abiotic stability in wheat is poor, thereby will This will increase the amount of nitrogen in the beer and affect the retention period of the beer. [0003] At present, many beer ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
Inventor 张庭育杨继伟
Owner 张庭育
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