Betel nut flavored alcohol-free beer and preparation method thereof
A technology of non-alcoholic beer and betel nut, which is applied in the field of beer brewing and can solve problems that have not been reported
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0024] Betel nut flavor non-alcoholic beer, its preparation process is as follows:
[0025] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 40°C, then crush it with process water, and finally squeeze it to extract the juice;
[0026] (2) Wort preparation:
[0027] a: Crushing of raw materials: Take 11 tons of malt and 8 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.
[0028] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton of citric acid are fed in a material-to-water ratio of 1:3.6 for saccharification using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 40°C, and the saccharification time is 60 minutes;
[0029] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent the ...
Embodiment 2
[0036] Betel nut flavor non-alcoholic beer, its preparation process is as follows:
[0037] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 50°C, then crush it with process water, and finally squeeze it to extract the juice;
[0038] (2) Wort preparation:
[0039] a: Crushing of raw materials: Take 12 tons of malt and 9 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.
[0040] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton of lactic acid are fed in a material-to-water ratio of 1:3.2 for saccharification using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 50° C., and the saccharification time is 80 minutes.
[0041] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent th...
Embodiment 3
[0048] Betel nut flavor non-alcoholic beer, its preparation process is as follows:
[0049] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 60°C, then crush it with process water, and finally squeeze it to extract the juice;
[0050] (2) Wort preparation:
[0051] a: Crushing of raw materials: Take 13 tons of malt and 10 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.
[0052] b: Saccharification: Saccharify the crushed malt, rice, 1 ton of syrup, and 0.01 ton of citric acid at a material-to-water ratio of 1:3 using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 60° C., and the saccharification time is 120 minutes.
[0053] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent the bad layer from bein...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com