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Method for producing turbid beer or turbid white beer

A production method and technology of cloudy beer, which is applied in the field of production of cloudy beer or cloudy white beer, to achieve the effect of soft and mellow taste and strong killing power

Active Publication Date: 2013-04-03
广州珠江啤酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first purpose of the present invention is to provide a method for producing cloudy beer that can carry out second fermentation in the packaging bottle for the shortcomings of the existing cloudy beer production method

Method used

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  • Method for producing turbid beer or turbid white beer
  • Method for producing turbid beer or turbid white beer
  • Method for producing turbid beer or turbid white beer

Examples

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Embodiment 1

[0018] like figure 2 Shown, the cloudy beer production method described in the present embodiment is the improvement done on the basis of existing cloudy beer technology, specifically as follows:

[0019] 1. Between the beer fermentation process and the beer filling and capping process, the beer filtration process, the syrup aqueous solution and the yeast liquid addition process are sequentially added. After the beer fermentation process is completed, it is necessary to filter (or centrifuge, clarify) the fermented wine liquid, and add syrup aqueous solution and yeast liquid to the filtered wine liquid, wherein: the concentration of the syrup aqueous solution is 30-65%, adding The amount is 7.7-26.7g / L filtered liquor; the yeast suspension concentration in the yeast liquor is 20-70×10 6 per ml, and added to the filtered wine at a volume ratio of 1:10 to 1:233.

[0020] After the beer filling and capping process, the fermentable sugar concentration of the wine liquid is 5-8g...

Embodiment 2

[0023] This embodiment improves the wort boiling process on the basis of embodiment 1. That is, in the wort boiling process, 15 minutes before the completion of wort boiling, natural flavors are added to the wort, so that the aroma substances of the natural flavors are released into the wort.

[0024] The natural spice is preferably selected from any one or a combination of coriander seeds, fresh / dried orange peel, fresh / dried orange peel, fresh / dried lemon peel and fresh / dried grapefruit peel. If coriander seeds are added separately, the addition amount is 800g-1200g / kl of wort. Another example is that coriander seeds can be used as the main spice, and the addition amount is 800g-1200g / kl wort; the combination of fresh / dried orange peel and fresh / dry orange peel can be used as auxiliary spices, and the addition amount is 200g-400g / kl wort . Another example is to add fresh / dried lemon peel separately, and the addition amount is 200g-600g / kl of wort. Another example is to ad...

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Abstract

The invention belongs to the technical field of beverage production, and discloses a method for producing turbid beer or turbid white beer by performing secondary fermentation in a packaging bottle. The method sequentially comprises the following steps of: the crushing and saccharification of raw materials, wort filtration, wort boiling, wort cooling, beer fermentation, the addition of aqueous solution of syrup and yeast juice, beer filling and capping and the secondary fermentation. Based on the technical scheme, in the wort boiling step, natural flavors may be added into wort for 15 minutesbefore the wort boiling is finished. In the method, carbon dioxide is sufficient in the packaging bottle, the negative effects, caused by the capping, of oxygen on quality are eliminated timely, and the beer may taste soft and full-bodied, and have typical natural flavor, high scrapping and a quality index reaching the requirements of natural standards GB4927-2008 on top-grade turbid beer or turbid white beer.

Description

technical field [0001] The invention belongs to the technical field of beverage production, and in particular relates to a method for producing turbid beer or turbid white beer which is subjected to second fermentation in a packaging bottle. Background technique [0002] like figure 1 As shown, because the production process of the traditional glass bottled turbid beer is directly filled into the bottle after the primary fermentation of the beer without going through the filtering process, the carbon dioxide content in the bottle is low, which makes the beer's mouth-killing power not good; In addition, because a part of the air will be brought in during filling, the oxygen in the air can easily cause the beer to produce an oxidative smell. In addition, there are currently no hazy beer products on the market that have the typical aroma of natural flavors. Contents of the invention [0003] The first object of the present invention is to provide a method for producing clou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C11/00C12C7/20C12C5/02
Inventor 李惠萍廖加宁梁奋陆幼兰
Owner 广州珠江啤酒股份有限公司
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