Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Sour ale beer and preparation method thereof

A technology of beer and sour moxa, applied in the field of beer, to achieve the effect of soft and balanced taste

Active Publication Date: 2022-05-03
TSINGTAO BREWERY
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes a kind of sour ale beer and its preparation method. The beer has a very fresh and clean sour taste, citrus flavor and tropical fruit flavor, soft and balanced taste, without the flavor of stables produced by wild yeast, and solves the current problem through development. Current Situation of Sour-Free Ale Beer in China

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sour ale beer and preparation method thereof
  • Sour ale beer and preparation method thereof
  • Sour ale beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Using 90% ale malt, 10% crystalline malt, and water as raw materials, crushing → saccharification (the first stage of saccharification at 62°C for 80 minutes and the second stage of saccharification at 72°C for 20 minutes) → filtration → boiling for 5 minutes (without adding hops )→ whirling precipitation→cooling at 40-45℃→washing with carbon dioxide for 1h→adding lactic acid bacteria (10 7 CFU / mL, L.Plantarum accounted for 100% of the total amount of lactic acid bacteria) → ferment to pH<3.8 → boil (add hops after boiling) → whirlpool cooling at 18-20°C → add yeast above → ferment → centrifuge or filter → sterilize → ie Get a sour ale.

Embodiment 2

[0032]Using 85% ale malt, 15% crystallized malt, and water as raw materials, crushing → mashing (63°C, 60min first stage saccharification and 72°C, 20min second stage saccharification) → filtering → boiling for 5 minutes (without adding hops )→ whirling precipitation→cooling at 40-45℃→washing with carbon dioxide for 1h→adding lactic acid bacteria (10 7 CFU / mL, L.Plantarum accounted for 100% of the total amount of lactic acid bacteria) → ferment to pH<3.8 → boil (add hops after boiling) → whirlpool cooling at 18-20°C → add yeast above → ferment → centrifuge or filter → sterilize → ie Get a sour ale.

Embodiment 3

[0034] Using 88% ale malt, 12% crystalline malt, and water as raw materials, crushing → mashing (65°C, 60min for the first stage of saccharification and 71°C for 20min for the second stage of saccharification) → filtering → boiling for 5 minutes (without adding hops )→ whirling precipitation→cooling at 40-45℃→washing with carbon dioxide for 1h→adding lactic acid bacteria (10 7 CFU / mL, L.Plantarum 50%, L.Delbruekii 50%;) → ferment to pH<3.8 → boil (add hops after boiling) → whirlpool cooling 18-20°C → add above yeast → ferment → centrifuge or filter → sterilize → Instant sour ale.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides sour ale beer and a preparation method thereof, belonging to the technical field of beer. This sour ale is made by using ale malt and crystallized malt, and fermenting it with lactic acid bacteria and above yeast without adding exogenous glucoamylase. The original wort concentration of the sour ale beer provided by the invention is 12-14°P, RDF62-64%, alcohol content 5.0-6.0%vol, chroma 20-40EBC, bitterness 12-20IBU, pH≤3.6, total organic Acid content ≥ 6.0mL / 100mL, with a very fresh and clean sour taste, citrus flavor and tropical fruit flavor, soft and balanced taste, without the flavor of horse stables produced by wild yeast, which solves the current situation of domestic acid-free ale beer.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a sour ale beer and a preparation method thereof. Background technique [0002] Beer is one of the oldest beverages for human beings and enjoys the reputation of "liquid bread". The development history of beer is actually the development history of sour beer to beer and then to sour beer. According to Stanford University's "Archaeological Science Report", the earliest beer appeared in Israel, Lebanon, Syria and other regions before 11,000 BC. At that time, many small pits were found on the surface of the caves where the Natufi people lived. Shredded wheat and barley, some pits were used to brew ancient beer, the brewing method at this time was the natural fermentation method, and the beer at this time was actually a sour beer. [0003] From 4000 to 2000 BC in the Mesopotamia, there were detailed records of beer in the Sumerian civilization, ancient Babylonian civilization and anci...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/18C12C7/04C12C7/20C12C11/02C12R1/225
CPCC12C1/18C12C7/04C12C7/20C12C11/02C12C2200/01
Inventor 尹花董建军邢磊黄树丽钱中华张文铎胡孝丛胡淑敏张翠贺扬张宇昕尚艳丽
Owner TSINGTAO BREWERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

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