Beer having Chinese prickly ash flavor

Abstract

The invention discloses beer having Chinese prickly ash flavor; 0.1-0.5 part of a numb-flavor substance is fused into 10-30 parts of beer and mixed evenly, followed by, a segmented heating dissolvingis adopted and assisted with ultrasonic treatment to obtain mother liquor, the mother liquor is poured into 90-170 parts of beer, 0.4-0.8 part of a stabilizer is added, stirring is performed by an electric booster stirrer, after finishing, bottling and capping sealing are performed rapidly, and thus the beer having Chinese prickly ash flavor is obtained. The prepared beer has unique taste senses of tingling feeling, numb feeling and salivary secretion. In the preparation process, the addition amount of the numb-flavor substance is strictly controlled, so that the numb flavor and the refreshingand soft taste of the beer are integrated and coordinated, and a comfortable and pleasant feeling is given. In the preparation process, the segmented heating dissolving method is adopted and combinedwith the ultrasonic assisted method in the preparation process, the numb-flavor substance is completely dissolved into the beer mother liquor and then the mixture is diluted into uniform clarified beer liquor, and the problem of precipitation generation is effectively solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beer with prickly ash flavor and a preparation method for producing the beer. Background technique [0002] Beer is a wine product brewed with wheat malt and barley malt as the main raw materials, after gelatinization and saccharification, and adding hops for balance during the boiling process, and then fermented by yeast. Beer contains a variety of amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. A must-have drink on the dining table. Sichuan peppercorn( Zanthoxylum bungeanum ) is a plant of the genus Zanthoxylum Rutaceae. Its dry and mature peel has a pungent taste and strong aroma. It is an indispensable seasoning in Chinese and even Asian kitchens, because of its unique "numbing taste" and salivation properties. It is known as one of China's "eight flavors". People love ...

AI Technical Summary

Problems solved by technology

[0004] Therefore, adding prickly amide substances to beer can give beer a unique numb taste experience, but directly adding the extract of numbing substances into beer and mixing will produce uneven precipitation of particles, resulting in the inhomogeneity of prickly ash numb taste , the aggregated numbing substance particles also reduce the quality stability of Zanthoxylum bungeanum beer

In the research at this stage, there is no single good-quality beer directly added with numbing substances