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Production process of chocolate flavor beer

A production process, chocolate technology, applied in beer brewing, beer fermentation methods, microorganisms, etc., can solve the problems of excess energy, high cost, low cost, etc., and achieve the effect of low production cost, long shelf life, and brown-black color

Active Publication Date: 2013-02-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that cocoa powder is added in the production process of chocolate-flavored beer at present, which leads to higher energy cost than ordinary beer, and easily causes excess energy leading to obesity, the invention proposes a production process of chocolate-flavored beer without adding cocoa in the production process Powder, the beer produced not only exudes the attractive taste of chocolate, but also has low cost and the energy of beer is the same as that of ordinary beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Soak 200kg of barley malt in starch syrup water with a mass concentration of 15%, put it in a water bath at 40°C for 3 hours, then raise the temperature to 70°C, keep it warm for 1 hour, drain it and place it in a constant temperature blast at 100°C Dry in a drying oven for 50 minutes, cool down to 20°C, grind and crush in a 4-mesh sieve EBC malt grinder, transfer the crushed wheat grains to a drum frying machine, stir-fry at 120°C with a slow fire, and spray the mass concentration on the wheat grains every 10 minutes It is 15% syrup water, until the popping sound stops when frying after spraying the syrup water, and the chocolate malt is obtained.

[0024] (2) Weigh and weigh 30kg of chocolate malt, 60kg of wheat and 10kg of syrup prepared in step (1).

[0025] (3) After crushing 30 kg of chocolate malt and 60 kg of wheat prepared in step (1), add 400 L of water at 45 °C to raise the temperature to 48 °C at 1 °C / min and keep for 30 min; The heating rate was raised...

Embodiment 2

[0029](1) Soak 200kg of barley malt in starch syrup water with a mass concentration of 25%, put it in a water bath at 50°C for 5 hours, then raise the temperature to 80°C, keep it warm for 2 hours, drain it and place it in a constant temperature blast at 120°C Dry in a drying oven for 60 minutes, cool down to 25°C, grind and crush in a 6-mesh sieve EBC malt grinder, transfer the crushed wheat grains to a drum frying machine, fry them gently at 150°C, and spray the wheat grains with a mass concentration of 10% syrup water until the popping sound stops when spraying the syrup water and frying to obtain chocolate malt.

[0030] (2) Weigh 35kg of chocolate malt, 50kg of wheat, and 15kg of syrup prepared in step (1).

[0031] (3) After pulverizing 35 kg of chocolate malt and 50 kg of wheat prepared in step (1), add 340 L of water at 40 °C to raise the temperature to 45 °C at 2 °C / min and keep it for 35 min; then increase the temperature at a rate of 2 °C / min Raise to 60°C and keep...

Embodiment 3

[0035] (1) Soak 200kg of barley malt in starch syrup water with a mass concentration of 10%, put it in a water bath at 30°C for 2 hours, then raise the temperature to 60°C, keep it warm for 2 hours, drain it and place it in a constant temperature blast at 90°C Dry in a drying oven for 30 minutes, cool down to 20°C, and crush in a 5-mesh sieve EBC malt grinder, transfer the crushed wheat grains to a drum frying machine, fry them gently at 130°C, and spray the wheat grains with a mass concentration of 10% syrup water until the popping sound stops when spraying the syrup water and frying to obtain chocolate malt.

[0036] (2) Weigh 25kg of chocolate malt, 65kg of wheat and 10kg of syrup prepared in step (1).

[0037] (3) After crushing 25kg of chocolate malt and 65kg of wheat prepared in step (1), add 400 L of water at 45°C to raise the temperature to 47°C at 1°C / min and keep it for 25 minutes; then increase the temperature at a rate of 1°C / min Raise to 60°C and keep for 40 minu...

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PUM

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Abstract

The present invention relates to beer brewing process. Aiming to solve the problem that cocoa powder added in chocolate flavor beer production process causes higher energy than ordinary beer, and easily results in energy surplus to cause obesity, the invention provides a production process of chocolate flavor beer. The method comprises steps of: preparation of chocolate malt, saccharification of chocolate malt and wheat, wort boiling, addition of syrup and hops, and beer fermentation. According to the invention, no cocoa powder is added in the production process; and the produced beer not only exudes attractive chocolate smell but also has low cost and the same energy as ordinary beer.

Description

technical field [0001] The invention relates to a beer brewing preparation process, in particular to a method for preparing chocolate-flavored beer. Background technique [0002] Beer refers to barley malt (including special malt), water as the main raw material, supplemented with hops (including hop products), made into wort and fermented by yeast, and contains CO 2 , Sparkling Low Alcohol Beverage. Special beer refers to beer with a new style brewed by making certain changes to raw and auxiliary materials and production processes under the premise of basically meeting the definition of beer. [0003] The beer products that dominate the market in my country are the original wort concentration of 8-12 0 P, strong alcohol-type pale beer with a fermentation degree of 56% to 65%. Specialty beers with a small market share include dry beer, wheat beer, fruit and vegetable beer, white beer, dark beer, cold beer, cloudy beer, health beer, etc. However, in recent years, with the...

Claims

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Application Information

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IPC IPC(8): C12C1/18C12C11/02C12R1/865
Inventor 李崎郑晓峰刘春凤肖天鹏郭泽峰李永仙吕吉鸿王金晶郑飞云
Owner JIANGNAN UNIV
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