Producing method for calcium added beer

Abstract

The invention relates to the production method of calcium-added beer comprising the steps of, filling germicidal treatment liquid calcium source into the rear fermentation tank during the beer production process, injecting half-finished beer produced through front fermentation into the rear fermentation tank, proceeding simultaneous fermentation in the rear fermentation tank, the charging amount of the liquid calcium source is 7-10 ml liquid calcium source per litter beer, the calcium concentration of the liquid calcium source is 15-25 mg / ml, proceeding filtering and sterilization to the fermented beer to obtain the calcium-added beer.

Description

Technical field [0001] The invention belongs to the field of beer production, and particularly relates to a method for producing calcium-added beer. Background technique [0002] With the improvement of people's living standards, the consumption of beer is increasing. Therefore, in order to meet the needs of consumers, manufacturers have continuously expanded their beer production while continuously introducing various new varieties of beer. Such as grape beer, lemon beer, pineapple beer, etc., to adapt to the tastes of different consumers. In order to increase nutrition to the human body while drinking, beer manufacturers have developed calcium-containing beer to supplement calcium to the human body while drinking, such as a patent application The calcium-containing beer disclosed in No. 99122573.2, but its production method is to add calcium to the finished beer tank to prepare the calcium-containing beer. Such a production method has the following defe...

AI Technical Summary

Problems solved by technology

In order to be able to increase nutrition to the human body while drinking, so as to play a role in human health, beer manufacturers have developed calcium-containing beer, in order to supplement calcium to the human body while drinking, such as patent application No. 99122573.2 discloses the calcium-containing beer, but its preparation method is to add calcium in the finished beer tank, thereby preparing the calcium-containing beer. There are following defects in such a production method: one of its defects is to add calcium to the finished beer tank. In the process of adding calcium, it is easy to cause the pressure release of the finished beer tank, resulting in the contact of the finished beer with air, which seriously affects the shelf life of the beer, which is not allowed by the beer production process; the second defect is that the added calcium is not easy to mix with the beer. Mix evenly; the third defect is that in the calcium-containing beer produced in this way, the calcium will precipitate in a very short period of time, making the beer turbid, seriously affecting the color, appearance and taste of the beer, and the added inorganic calcium , ionized calcium and complex calcium are basically insoluble in beer, and it is difficult to achieve the target of 100-800 mg of calcium in each bottle of beer