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Red sugarbeet beer and its brewing method

A technology of red beet and beer, which is applied in the direction of beer brewing, etc., can solve the problems of unseen beer methods and literature records, and achieve the effect of saving caramel coloring process, preventing alcohol damage, and adding new taste

Inactive Publication Date: 2006-06-07
章传华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no practice and document record of using red beet as an ingredient to brew beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1. Malt, hops and water, according to the conventional requirements for brewing beer, are processed through malt crushing, malt mashing, hop leaching and wort boiling to obtain wort, and the wort is injected into the fermenter for pre-fermentation to obtain beer liquor;

[0027] Malt crushing: Spray a small amount of water mist to moisten the bark so that the water content is 6-8%. The crushing degree is 30-35% for wheat husk, 20-25% for coarse grain, 26-27% for medium grain, and 15-20% for fine powder;

[0028] Maltosaccharification: According to the ratio of malt powder: warm water = 1:4, add the ingredients into the mash pot. Raise the temperature to 48-50°C, keep it for 75 minutes, continue to raise the temperature to 65-68°C, keep it warm for 55 minutes, check it with iodine solution, when the saccharification solution is no longer blue, then raise the temperature to 78°C, keep it for 10 minutes, then pump to filter tank filter;

[0029] Hop leaching to ...

Embodiment 2

[0038] Example 2. Malt, hops and water, according to the conventional requirements for brewing beer, are processed through malt crushing, malt mashing, hop leaching and wort boiling to obtain wort, and the wort is injected into the fermenter for pre-fermentation to obtain beer liquor;

[0039] Malt crushing: Spray a small amount of water mist to moisten the bark so that the water content is 6-8%. The crushing degree is 30-35% for wheat husk, 20-25% for coarse grain, 26-27% for medium grain, and 15-20% for fine powder;

[0040] Maltosaccharification: According to the ratio of malt powder: warm water = 1:4, add the ingredients into the mash pot. Raise the temperature to 50°C, keep it for 85 minutes, continue to raise the temperature to 68°C, keep it warm for 65 minutes, check with iodine solution, and when the saccharification solution is no longer blue, then raise the temperature to 78°C, keep it for 10 minutes, and then pump it to the filter tank for filtration;

[0041] Hop...

Embodiment 3

[0050] Example 3. The red beet juice can also be directly mixed with the saccharified wort without main fermentation, and injected into the fermentation tank according to the weight ratio of red beet juice:wort=1:3-5 to carry out the whole process of fermentation to obtain red beet beer.

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PUM

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Abstract

The present invention relates to red sugar beet beer and its brewing process. The process includes preparing malt juice with malt, hop and water, and pre-fermentation to obtain beer liquid; preparing red sugar beet slurry with red sugar beet and water and filtering to obtain red sugar beet juice, sterilizing, and cooling and fermenting to obtain fermented red sugar beet liquid; mixing fermented red sugar beet liquid and beer liquid in the weight ratio of 1 to 3-6, post-fermentation at 5-7 deg C for 36-48 hr and at 0 deg C for 48-96 hr, and filtering to obtain the red sugar beet beer. The present invention has the following advantages: common beer flavor, increased slight sour and sweet mouth feeling, natural attractive bright red color and health functions of invigorating kidney, strengthening physique, nourishing blood, etc.

Description

technical field [0001] The present invention relates to red beet beer and its brewing method. Background technique [0002] At present, most of the beer supplied on the market is made from malt, hops, and water through processes such as saccharification, boiling, cooling, low-temperature fermentation, and pressurized wine storage. The existing beer is golden in color, light in taste and slightly bitter. Although the sales volume is large, there are still some people, especially old people and women, who do not like to drink beer. For this reason, there have been multiple technical solutions for improving beer, such as the invention patent of "Pear Beer and Its Manufacturing Method" announced by CN1087773C, the invention patent of "American Ginseng Beer and Its Manufacturing Process" by the CN1055308C announcement, CN1379081A The published title is the invention patent application of "bitter melon beer and its preparation process", etc. These technical solutions for improvi...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C12/00
Inventor 章传华章小菁
Owner 章传华
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