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Preparation method of cranberry and cinnamon beer

A technology of cranberry cinnamon and beer, which is applied in the brewing of beer, can solve problems such as affecting the taste of beer and failing to satisfy consumers, and achieve the effects of good market prospects, reduced damage, and pure and fragrant taste.

Inactive Publication Date: 2019-02-12
青岛金沙滩精酿啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of this beer, bitter orange and weeping grass with health care effects are added, but it will affect the taste of beer after all, and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] In this embodiment, 100 parts of barley malt, 10 parts of red malt, 10 parts of caramel malt and 10 parts of crystallized malt.

[0038] A preparation method of cranberry cinnamon beer, comprising the following steps:

[0039] The first step, saccharification

[0040] Inject 500L of water (pure water: tap water = 1:1) into the saccharification tank, raise the temperature to 52°C, slowly add all the crushed malt, stir while adding, and carry out saccharification through the leaching and saccharification process of single-mash heating. The parameters are: feeding at 52°C (15 minutes of heat preservation) → 62°C (30 minutes of heat preservation) → 72°C (20 minutes of heat preservation) → 78°C (filtering).

[0041] The second step, filter

[0042] The sieve plate of the filter tank is introduced with 78°C hot water in advance, and the hot water is added to just submerge the filter plate, which can be used to discharge the air between the filter plate and the bottom of the...

Embodiment 2

[0055] In this embodiment, 120 parts of barley malt, 20 parts of red malt, 5 parts of caramel malt and 20 parts of crystalline malt.

[0056] The preparation method of cranberry cinnamon beer comprises the following steps:

[0057] The first step, saccharification

[0058] Inject 500L of water (pure water: tap water = 1:1) into the saccharification tank, raise the temperature to 52°C, slowly add all the crushed malt, stir while adding, and carry out saccharification through the leaching and saccharification process of single-mash heating. The parameters are: feeding at 52°C (15 minutes of heat preservation) → 62°C (30 minutes of heat preservation) → 72°C (20 minutes of heat preservation) → 78°C (filtering).

[0059] The second step, filter

[0060] The sieve plate of the filter tank is introduced with 78°C hot water in advance, and the hot water is added to just submerge the filter plate, which can be used to discharge the air between the filter plate and the bottom of the t...

Embodiment 3

[0073] In this example, 110 parts of barley malt, 17 parts of red malt, 6 parts of caramel malt and 11 parts of crystallized malt.

[0074] A preparation method of cranberry cinnamon beer, comprising the following steps:

[0075] The first step, saccharification

[0076] Inject 500L of water (pure water: tap water = 1:1) into the saccharification tank, raise the temperature to 52°C, slowly add all the crushed malt, stir while adding, and carry out saccharification through the leaching and saccharification process of single-mash heating. The parameters are: feeding at 52°C (15 minutes of heat preservation) → 62°C (30 minutes of heat preservation) → 72°C (20 minutes of heat preservation) → 78°C (filtering).

[0077] The second step, filter

[0078] The sieve plate of the filter tank is introduced with 78°C hot water in advance, and the hot water is added to just submerge the filter plate, which can be used to discharge the air between the filter plate and the bottom of the tan...

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Abstract

The invention discloses a preparation method of cranberry and cinnamon beer, and belongs to the technical field of beer preparation. Firstly, wheat malt, red malt, burnt odor malt and crystallized malt are proportionally crushed; water is added for saccharification so as to obtain malt juice; in the boiling process of the malt juice, lupulus and cinnamon are added; the lupulus is added in three stages; after rotary precipitation and cooling, S-189 beer yeast is inoculated; S-189 yeast and cranberry juice are added into a fermentation tank; oxygen is continuously charged to the material liquidso as to improve the dissolved oxygen quantity; after the temperature lowering, aging is performed to obtain the cranberry and cinnamon beer. The cinnamon and the cranberry juice are added into the beer; the special aroma can be added; the health care effects can also be achieved; the aroma of the malt and the lupulus is realized; the nutrition of the cranberry is also realized. The wine appearance is red; the foam is fine; the cup hanging effect is durable; the mouthfeel is unique; the sour and sweet taste is proper; the types of nutritive beer in China are enriched.

Description

technical field [0001] The invention belongs to the technical field of beer preparation, and in particular relates to a preparation method of cranberry cinnamon beer. Background technique [0002] Nowadays, craft beer is gradually rising in my country's beer industry. It has a wide variety and unique taste, and is deeply loved by consumers. Craft beer uses traditional technology, selects high-quality raw materials without adding any auxiliary materials, and brews beer with different characteristics through different kinds of malt, hops, and yeast. With the continuous improvement of living standards, people have new requirements for the quality of life. For beer, what consumers pursue is more nutritious wine that contains multiple nutrients that are beneficial to human health and prolong life. [0003] There are many preparation methods related to beer in the prior art, such as CN107723148A discloses a preparation method of broccoli beer, which is to take the aged beer disti...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C5/00
CPCC12C5/00C12C12/00C12C2200/01
Inventor 李悦明徐建春祁尼娜李丹
Owner 青岛金沙滩精酿啤酒有限公司
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