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Preparation method of IPA (India Pale Ale) beer effervescent tablets

A technology for effervescent tablets and beer, which is applied in the field of preparation of IPA beer effervescent tablets, can solve problems such as no IPA beer products, and achieve the effects of solving drunk driving, novel form and solving inconvenience in carrying

Inactive Publication Date: 2016-09-21
天津北洋百川生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few IPA beers currently in circulation in the Chinese market, and there are no products that use IPA beer as a template

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of IPA beer effervescent tablet of the present invention may further comprise the steps:

[0026] A. The raw materials are crushed, and the barley malt and caramel malt are crushed for later use. According to the ratio of parts by mass, the barley malt is 100 parts, and the caramel malt is 0.5 part;

[0027] B. Saccharification: add water with a mass 3 times that of the raw material to the crushed raw material, and maintain it at 45°C for 40 minutes; then raise the temperature to 62°C, and maintain it for 60 minutes to obtain wheat mash;

[0028] C, boil, filter the wort mash to obtain wort, heat up the wort to 100°C and boil, add beer bitter flowers with a quality of 0.04% of the wort quality and hops with a quality of 0.02% of the wort quality, and continue to boil for 60min; Stop heating, whirling and settling for 5 minutes, standing still for 15 minutes to separate thermal coagulation, and cooling the clarified wort residue to 10°C to obtain b...

Embodiment 2

[0036] The preparation method of IPA beer effervescent tablet of the present invention may further comprise the steps:

[0037] A. The raw materials are crushed, and the barley malt, flavor malt and caramel malt are crushed for later use. According to the ratio of parts by mass, the barley malt is 400 parts, and the caramel malt is 2 parts;

[0038] B. Saccharification: add water with a quality 4 times that of the raw material to the crushed raw material, and maintain it at 52°C for 40 minutes; then raise the temperature to 70°C, and maintain it for 60 minutes to obtain wheat mash;

[0039] C, boil, filter the wort mash to obtain wort, heat up the wort to 100°C and boil, add beer bitter flower with a quality of 1% of the wort quality and hop flower with a quality of 0.5% of the wort quality, and continue to boil for 80min; Stop heating, whirling and precipitating for 15 minutes, standing still for 20 minutes to separate thermal coagulation, and cooling the clarified wort resid...

Embodiment 3

[0047] The preparation method of IPA beer effervescent tablet of the present invention may further comprise the steps:

[0048]A. The raw materials are crushed, and the barley malt and caramel malt are crushed for later use. According to the ratio of parts by mass, the barley malt is 300 parts, and the caramel malt is 1 part;

[0049] B. Saccharification: add water with a mass 3.85 times that of the raw material to the crushed raw material, and maintain it at 50°C for 40 minutes; then raise the temperature to 65°C, and maintain it for 60 minutes to obtain wheat mash;

[0050] C, boil, filter the wort mash to obtain wort, heat the wort to 100°C and boil, add beer bitter flowers with a quality of 0.5% of the wort quality and 0.3% of the wort quality with hop flowers, and continue to boil for 70min; Stop heating, whirling and settling for 10 minutes, standing still for 18 minutes to separate thermal coagulation, and cooling the clarified wort residue to 11°C to obtain beer origin...

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PUM

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Abstract

The invention relates to a preparation method of IPA (India Pale Ale) beer effervescent tablets. The preparation method comprises the following steps: A. raw material pulverization: pulverizing barley malt and burnt malt; B. saccharification: adding water into the pulverized raw materials to prepare malt mash; C. boiling: filtering the malt mash to obtain wort, adding Humulus lupulus and hops into the wort, and separating out a hot coagulum to obtain beer primary wort; D. fermentation: adding the underside beer yeast into the cooled beer primary wort, fermenting, and adding humulus lupulus to obtain bright beer; E. carrying out post fermentation until the beer is mature; F. reducing the pressure to discharge gas, and adding Pulullan after the beer is mature; G. carrying out concentration to obtain a beer concentrated solution; H. drying to obtain beer dry powder; and I. tabletting to obtain the beer effervescent tablets. The beer effervescent tablets are convenient to carry and novel in form, and remove alcohol on the premise of ensuring the original flavor of beer, thereby solving the problems of unportability, drunk driving and the like caused by the existing beer product for the beer fan.

Description

technical field [0001] The invention relates to the technical field of beer products, in particular to a preparation method of IPA beer effervescent tablets. Background technique [0002] Beer is the oldest alcoholic beverage for human beings. It was introduced into China at the beginning of the 20th century. Beer is a low-alcohol wine full of carbon dioxide brewed from barley malt, hops, and water through yeast fermentation. IPA beer is the abbreviation of India Pale Ale beer. It belongs to a branch of Ale beer. It has a high bitterness value and a rich and complex aroma of hops. It is very popular among craft beer lovers. However, there are very few IPA beers currently in circulation in the Chinese market, and there are no products based on IPA beer as a template. Contents of the invention [0003] The technical problem to be solved in the present invention is to provide a kind of preparation method of IPA beer effervescent tablet. [0004] The technical scheme that t...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/02
CPCC12C12/00C12C5/02
Inventor 乔长晟崔瀚元马正旺吴梦溪
Owner 天津北洋百川生物技术有限公司
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