A kind of thick beer and its brewing method
A technology for thick beer and brewer's yeast, which is applied in beer brewing, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of complicated procedures, numerous equipment, waste of raw materials, etc. cost reduction effect
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Embodiment 1
[0019] A kind of thick beer brewed by the following method: (1) making the main material into mash, the main material is composed of: malt 70wt%, rice 30wt%, malt consists of 70wt% barley malt and 30wt% (2) Add hop extract to the mash prepared in step (1), heat to boil, boil for 20 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, input oxygen and Cool to 6°C and ferment for 15 days; (3) Aging at 4°C for 50 days; (4) Blending: add water to adjust the alcohol content to 3%, add puree apple juice at 5% of the system weight, and supplement carbon dioxide.
[0020] The brewing method of thick beer comprises the following steps:
[0021] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 3.5:1, make pulp, add amylase to make the content in the system 10ppm, stir, heat and liquefy, then heat up to 100°C to inactivate the enzyme , and then lowered to 62°C, adding glucoamylase to make the gluco...
Embodiment 2
[0027] A kind of thick beer brewed by the following method: (1) making the main ingredients into mash, the main ingredients are: malt 80wt%, rice 20wt%, malt consists of 90wt% barley malt and 10wt% (2) Add ground hops to the mash obtained in step (1), heat to boil, boil for 50 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, Input oxygen and cool to 8°C, fermentation time 20 days; (3) Aging at 6°C for 30 days; (4) Blending: add water to adjust the alcohol content to 0.5%, add puree grape juice according to 15% of the system weight, and supplement carbon dioxide .
[0028] The brewing method of thick beer comprises the following steps:
[0029] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 5:1, make pulp, add amylase to make the content in the system 30ppm, stir, heat and liquefy, then heat up to 100°C to kill the enzyme , and then lowered to 62°C, adding glucoamylase to make the ...
Embodiment 3
[0035] A kind of thick beer brewed by the following method: (1) making the main ingredients mash, the main ingredients are: malt 75wt%, rice 25wt%, malt consists of 80wt% barley malt and 20wt% (2) Add hop powder to the mash prepared in step (1), heat to boil, boil for 30 minutes, cool to 12±1°C, add brewer’s yeast, mix well, seal, input oxygen and Cool to 7°C and ferment for 18 days; (3) Aging at 5°C for 40 days; (4) Blending: add water to adjust the alcohol content to 1.5%, add puree pineapple juice according to 10% of the system weight, and supplement carbon dioxide.
[0036] The brewing method of thick beer comprises the following steps:
[0037] (1) The main ingredients are made into saccharification mash: add water to the rice until the weight ratio of water to material is 5:1, make pulp, add amylase to make the content in the system 20ppm, stir, heat and liquefy, then raise the temperature to 100°C to kill the enzyme , and then lowered to 62°C, adding glucoamylase to ma...
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