CN101766294B - Composite carbonated beverage and preparation method thereof - Google Patents
Composite carbonated beverage and preparation method thereof Download PDFInfo
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- CN101766294B CN101766294B CN2008102303338A CN200810230333A CN101766294B CN 101766294 B CN101766294 B CN 101766294B CN 2008102303338 A CN2008102303338 A CN 2008102303338A CN 200810230333 A CN200810230333 A CN 200810230333A CN 101766294 B CN101766294 B CN 101766294B
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Abstract
The invention relates to an edible beverage, in particular to a composite carbonated beverage and a preparation method thereof, and the composite carbonated beverage comprises the following raw materials by weight percent: 4-6% of gelatinized rice and/or starch, 6-8% of saccharified malt, 0.08-0.1% of hops or 0.02-0.03% of edible foaming agent, 1-3% of yeast, 0.1-0.15% of one or more of citric acid, malic acid, sodium citrate and tartaric acid, 0.005-0.01% of sodium benzoate or potassium sorbate, 0.1-0.2% of edible essence and the balance of water. The composite carbonated beverage has the advantages of good taste and health care function.
Description
Technical field
The present invention relates to edible beverage, specifically a kind of composite carbonated beverage and preparation method thereof.
Background technology
Soda (carbonated drink) series products refers to be filled with the beverage of carbon dioxide gas under certain condition, comprises the concrete kind such as soda, charge movement beverage, does not comprise the beverage that is produced carbon dioxide gas by fermentation method self.The content of carbon dioxide in the finished product (20 ℃ time volume multiple) is not less than 2.0 times.
Soda (carbonated drink) can be divided into fruit juice type, fruit-flavor type, cola type, type low in calories, its alloytype etc., and is common such as cola, Sprite, Finda, Seven Up, Mirinda etc.
The soda main component comprises: the acidic materials such as carbonated water, citric acid, white sugar, spices, some contains caffeine, artificial color etc.Except carbohydrate can be given the human body makeup energy, nutrient containing hardly in " soda " of inflation.
Major part all contains phosphoric acid in the composition of existing soda, and this phosphoric acid but can affect bone subtlely, and often drinking the soda bone health will be on the hazard.Because human body all has requirement to various elements, the absorption of a large amount of phosphoric acid will affect the absorption of calcium, causes calcium, phosphorus ratio imbalance.
In case calciprivia is very large for the children's body development infringement that is in the growth course.Calcium deficiency means that undoubtedly skeleton development is slow, osteoporosis.Have data to show, often drinking in a large number the danger that the teenager of soda fractures is other teenager 1-3 times.
For a long time, be Coca-Cola, Pepsi Co. Ltd.'s two giants monopolization on Chinese soda market always., their product is more single all the time for many years, only quenches one's thirst concerning the consumer and nonnutritive.Along with social development and people's consumption consciousness improve, be badly in need of releasing a people of elephant in soda market and not only quenched one's thirst but also nutritious new product liking having the beer, replace traditional carbonated drink.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel good, have composite carbonated beverage of health care and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of composite carbonated beverage, its raw material weight percentage composition comprise,
The rice of gelatinization or starch 4-6%, the Fructus Hordei Germinatus 6-8% of saccharification, hops 0.08-0.1% or 0.02-0.03% eat blowing agent, yeast 1-3%, in the citric acid of 0.1-0.15%, malic acid, natrium citricum, the tartaric acid one or more, Sodium Benzoate or potassium sorbate 0.005-0.01%, flavoring essence 0.1-0.2%, surplus is water.
Rice or the starch of described gelatinization prepare according to the following procedure: will be crushed to 60-120 purpose rice or starch 40-60kg and be fed in the adjunce copper that is added with 40-50 ℃ of water, the addition of water is 140-210kg in the adjunce copper, boiled 15-40 minute in 90-95 ℃, then be warmed up to 100 ℃, be incubated 10-40 minute, get rice or the starch of gelatinization.
The Fructus Hordei Germinatus of described saccharification prepares according to the following procedure: will be crushed to 60-120 purpose Fructus Hordei Germinatus 70-80kg input and be added with in the brew kettle of 30-45 ℃ of water, the addition of water is 245-280kg in the brew kettle, be incubated 15-40 minute, then be warmed up to 50-60 ℃ of insulation 15-40 minute, and then intensification 65-80 ℃ the insulation 15-40 minute, get the Fructus Hordei Germinatus of saccharification.
The preparation method of described composite carbonated beverage:
1) gelatinization: will be crushed to 60-120 purpose rice or starch 40-60kg and be fed in the adjunce copper that is added with 40-50 ℃ of water, the addition of water is 140-210kg in the adjunce copper, boils 15-40 minute in 90-95 ℃, then is warmed up to 100 ℃, be incubated 10-40 minute, get rice or the starch of gelatinization;
2) saccharification: will be crushed to 60-120 purpose Fructus Hordei Germinatus 60-80kg input and be added with in the brew kettle of 30-45 ℃ of water, the addition of water is 210-280kg in the brew kettle, be incubated 15-40 minute, then be warmed up to 50-60 ℃ of insulation 15-40 minute, rice or starch that gelatinization is good are squeezed into brew kettle, and then intensification 65-80 ℃ the insulation 15-40 minute, get the Fructus Hordei Germinatus of saccharification;
3) Wort boiling: the rice of gelatinization or starch and the good wheat juice of saccharification are put together, add again the edible blowing agent of 0.8-1kg hops or 0.2-0.3kg, through the filter filter cleaner, squeeze into boiling pot and add again water, guarantee that feed liquid weight is 1000kg in the pot, and boiled 20-40 minute in 108-112 ℃, get well-done wheat juice;
4) wheat juice cooling: well-done wheat juice is cooled off straight 6-9 ℃ through subcooler, add the 10-30kg saccharomyces cerevisiae, pass into oxygen fermentation 4-10 hour at 10-16 ℃ of degree;
5) feed liquid is filtered: contain a large amount of yeast in the feed liquid by fermentation, add diatomite the yeast in the beer is filtered out, to guarantee refrigerant degree and the turbidity of beer;
6) heating: feed liquid is heated to 60-80 ℃, 1-8 hour, allow the alcohol in the feed liquid volatilize fully, feed liquid is cooled to 4-5 ℃;
7) batching: with in 1-1.5kg citric acid, malic acid, natrium citricum, the tartaric acid one or more, 0.05-0.1kg Sodium Benzoate and/or potassium sorbate, the 1-2kg flavoring essence, use respectively 1: 10-20 weight 40-65 ℃ of warm water dilution doubly melts; And in the adding feed liquid, stir, add pure water to 1000kg;
8) solution that inflation: with step 8) prepares is filled with liquor capacity 1-3 times carbon dioxide through mixer, gets finished product.
The present invention has following advantage:
1. nutritious, have health care.Product of the present invention is a class beverage of brewageing take germinating barley as primary raw material.Soft degree is of high nutritive value, and composition has the materials such as moisture, carbohydrate, protein, carbon dioxide, vitamin and calcium, phosphorus.Be for " liquid bread ", often drunk functions of relieving summer heat, antithermic, helped digest, Appetizing spleen-tonifying, the function such as improved a poor appetite.The male sex and young woman often drink, and can reduce the probability that gets osteoporosis when old.The density of sclerotin and the intake of silicon have substantial connection, and in the beer because contain a large amount of silicon, often drink and help to keep skeleton strong.
2. mouthfeel is good.On the wine table, it is awkward, disappointing that many men or Ms seem because not having the beer.Cool taste of the present invention is tasty and refreshing, and wheat is aromatic strongly fragrant, and foam is abundant, can mix the spurious with the genuine with beer.Not only increase their self-confidence, also make wine table excitement denseer, happy unlimited; Filled up the soda market vacancy.
The specific embodiment
Embodiment 1
1, gelatinization: drop into after will being crushed to 80 order rice 50kg and pulverizing and be added with in the adjunce copper of 250kg, 50 ℃ of water, boiled 20 minutes in 92 ℃, then be warmed up to 100 ℃, be incubated 20 minutes;
2, saccharification: the 80 purpose Fructus Hordei Germinatus 80kg that will crush dropped into and are added with in the brew kettle of 400kg, 45 ℃ of water, are incubated 20 minutes, then are warmed up to 52 ℃, are incubated 20 minutes, and the rice that gelatinization is good is squeezed into brew kettle, in 70 ℃ of insulations 15 minutes;
3, Wort boiling: 0.8kg hops and well-done wheat juice are removed the gred after filtration, squeeze into boiling pot and add again water, guarantee that feed liquid is not less than 1 ton in the pot, and boiled 30 minutes in 108 ℃;
4, wheat juice cooling: well-done wheat juice is cooled off straight 7 ℃ through the thin plate cooling exchanger, pass into again oxygen, add the 20kg saccharomyces cerevisiae and fermented 8 hours through inoculating, enlarge about 12 degree temperature;
5, feed liquid is filtered: contain a large amount of yeast in the feed liquid by fermentation, add diatomite the yeast in the beer is filtered out, to guarantee refrigerant degree and the turbidity of beer;
6, heating: feed liquid is heated to 80 ℃ kept 1 hour, allow the alcohol in the feed liquid volatilize fully;
7, cooling: feed liquid is cooled to 4-5 ℃;
8, batching: 1.5kg citric acid, 0.1kg Sodium Benzoate, 2kg flavoring essence are opened dilution with 1: 20 times aquation, and add successively in the feed liquid, stir, add pure water to a ton;
9, inflation: the carbon dioxide that the solution for preparing is filled with 2.0 times of volumes through mixer;
10, can: the feed liquid that is filled with carbon dioxide is filled in the filling bottle that cleans up after filtration;
11 cappings, inspection matter, coding, vanning.
Embodiment 2
1, gelatinization: drop in the adjunce copper of 3.5 times of 45 ℃ of water after starch 60kg pulverized, boiled 30 minutes in 94 ℃, then be warmed up to 100 ℃, be incubated 30 minutes;
2, saccharification: the Fructus Hordei Germinatus 70kg that crushes is dropped in the brew kettle that adds 3.5 times of 40 ℃ of water, in 45 ℃ of insulations 25 minutes, then be warmed up to 55 ℃, be incubated 30 minutes, the rice that gelatinization is good was squeezed into brew kettle, in 75 ℃ of insulations 25 minutes;
3, Wort boiling: remove the gred after filtration with the 1kg hops with through gelatinization, wheat juice that saccharification is good, squeeze into boiling pot and add again water, guarantee that a feed liquid is not less than 1 ton in the pot, and boiled 20 minutes in 110 ℃;
4, wheat juice cooling: well-done wheat juice through thin plate cooling exchanger cooling Helicopter-9 ℃, is filled oxygen again, add the 25kg saccharomyces cerevisiae and about 15 degree temperature, fermented 5 hours;
5, feed liquid is filtered: contain a large amount of yeast in the feed liquid by fermentation, add diatomite the yeast in the beer is filtered out, to guarantee refrigerant degree and the turbidity of beer;
6, heating: feed liquid is heated to 70 ℃ kept 4 hours, allow the alcohol in the feed liquid volatilize fully;
7, cooling: feed liquid is cooled to 4-5 ℃;
8, batching: 1.0kg citric acid, 0.5 malic acid, 0.05kg potassium sorbate, 1 flavoring essence are opened dilution with 1: 15 times aquation, and add successively in the feed liquid, stir, add pure water to a ton;
9, inflation: the solution for preparing is filled with 2.5 times of volumes carbon dioxide through mixer;
10, can: the feed liquid that is filled with carbon dioxide is filled in the filling bottle that cleans up after filtration;
11 cappings, inspection matter, coding, vanning.
Claims (2)
1. composite carbonated beverage is characterized in that:
Concrete preparation method is:
1) gelatinization: will be crushed to 60-120 purpose rice or starch 40-60kg and be fed in the adjunce copper that is added with 40-50 ℃ of water, the addition of water is 140-210kg in the adjunce copper, boils 15-40 minute in 90-95 ℃, then is warmed up to 100 ℃, be incubated 10-40 minute, get rice or the starch of gelatinization;
2) saccharification: will be crushed to 60-120 purpose Fructus Hordei Germinatus 60-80kg input and be added with in the brew kettle of 30-45 ℃ of water, the addition of water is 210-280kg in the brew kettle, be incubated 15-40 minute, then be warmed up to 50-60 ℃ of insulation 15-40 minute, rice or starch that gelatinization is good are squeezed into brew kettle, and then intensification 65-80 ℃ the insulation 15-40 minute, get the Fructus Hordei Germinatus of saccharification;
3) Wort boiling: the rice of gelatinization or starch and the good wheat juice of saccharification are put together, add again the 0.8-1kg hops, through the filter filter cleaner, squeeze into boiling pot and add again water, guarantee that feed liquid weight is 1000kg in the pot, and boiled 20-40 minute in 108-112 ℃, get well-done wheat juice;
4) wheat juice cooling: well-done wheat juice is cooled to 6-9 ℃ through subcooler, adds the 10-30kg saccharomyces cerevisiae, pass into oxygen fermentation 4-10 hour at 10-16 ℃;
5) feed liquid is filtered: contain a large amount of yeast in the feed liquid by fermentation, add diatomite the yeast in the beer is filtered out, to guarantee refrigerant degree and the turbidity of beer;
6) heating: feed liquid is heated to 60-80 ℃, 1-8 hour, allow the alcohol in the feed liquid volatilize fully, feed liquid is cooled to 4-5 ℃;
7) batching: with in 1-1.5kg citric acid, malic acid, natrium citricum, the tartaric acid more than one, 0.05-0.1kg Sodium Benzoate and/or potassium sorbate, the 1-2kg flavoring essence, use respectively 1: 10-20 weight 40-65 ℃ of warm water dilution doubly melts; And in the adding feed liquid, stir, add pure water to 1000kg;
8) solution that inflation: with step 7) prepares is filled with liquor capacity 1-3 times carbon dioxide through mixer, gets finished product.
2. the preparation method of the described composite carbonated beverage of claim 1 is characterized in that:
1) gelatinization: will be crushed to 60-120 purpose rice or starch 40-60kg and be fed in the adjunce copper that is added with 40-50 ℃ of water, the addition of water is 140-210kg in the adjunce copper, boils 15-40 minute in 90-95 ℃, then is warmed up to 100 ℃, be incubated 10-40 minute, get rice or the starch of gelatinization;
2) saccharification: will be crushed to 60-120 purpose Fructus Hordei Germinatus 60-80kg input and be added with in the brew kettle of 30-45 ℃ of water, the addition of water is 210-280kg in the brew kettle, be incubated 15-40 minute, then be warmed up to 50-60 ℃ of insulation 15-40 minute, rice or starch that gelatinization is good are squeezed into brew kettle, and then intensification 65-80 ℃ the insulation 15-40 minute, get the Fructus Hordei Germinatus of saccharification;
3) Wort boiling: the rice of gelatinization or starch and the good wheat juice of saccharification are put together, add again the 0.8-1kg hops, through the filter filter cleaner, squeeze into boiling pot and add again water, guarantee that feed liquid weight is 1000kg in the pot, and boiled 20-40 minute in 108-112 ℃, get well-done wheat juice;
4) wheat juice cooling: well-done wheat juice is cooled to 6-9 ℃ through subcooler, adds the 10-30kg saccharomyces cerevisiae, pass into oxygen fermentation 4-10 hour at 10-16 ℃;
5) feed liquid is filtered: contain a large amount of yeast in the feed liquid by fermentation, add diatomite the yeast in the beer is filtered out, to guarantee refrigerant degree and the turbidity of beer;
6) heating: feed liquid is heated to 60-80 ℃, 1-8 hour, allow the alcohol in the feed liquid volatilize fully, feed liquid is cooled to 4-5 ℃;
7) batching: with in 1-1.5kg citric acid, malic acid, natrium citricum, the tartaric acid more than one, 0.05-0.1kg Sodium Benzoate and/or potassium sorbate, the 1-2kg flavoring essence, use respectively 1: 10-20 weight 40-65 ℃ of warm water dilution doubly melts; And in the adding feed liquid, stir, add pure water to 1000kg;
8) solution that inflation: with step 7) prepares is filled with liquor capacity 1-3 times carbon dioxide through mixer, gets finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102303338A CN101766294B (en) | 2008-12-29 | 2008-12-29 | Composite carbonated beverage and preparation method thereof |
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| CN2008102303338A CN101766294B (en) | 2008-12-29 | 2008-12-29 | Composite carbonated beverage and preparation method thereof |
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| CN101766294A CN101766294A (en) | 2010-07-07 |
| CN101766294B true CN101766294B (en) | 2013-04-10 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103097508B (en) * | 2011-06-07 | 2016-03-23 | 麒麟麦酒株式会社 | Foam retention rising agent |
| CN103380936B (en) * | 2012-05-06 | 2014-07-09 | 新疆瑞源乳业有限公司 | Preparation method for carbonated nutrition beverage |
| CN102696770A (en) * | 2012-07-10 | 2012-10-03 | 中绿食品集团有限公司 | Walnut vegetable protein drink and method for producing same |
| CN105582527B (en) * | 2015-12-29 | 2019-10-29 | 漳州片仔癀药业股份有限公司 | A kind of composition and preparation method thereof improving moisture of skin |
| CN106526070A (en) * | 2016-06-08 | 2017-03-22 | 张�杰 | Method for measuring saccharifying power of malt flakes with effects of invigorating stomachs and helping digestion |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268560A (en) * | 2000-03-23 | 2000-10-04 | 牡丹江镜泊啤酒有限公司 | Alcohol-free beer and its production method |
| CN1928049A (en) * | 2006-09-06 | 2007-03-14 | 北京燕京啤酒股份有限公司 | Method of improving non-alcohol beer flavour |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1268560A (en) * | 2000-03-23 | 2000-10-04 | 牡丹江镜泊啤酒有限公司 | Alcohol-free beer and its production method |
| CN1928049A (en) * | 2006-09-06 | 2007-03-14 | 北京燕京啤酒股份有限公司 | Method of improving non-alcohol beer flavour |
Non-Patent Citations (1)
| Title |
|---|
| 周广田等.无醇啤酒生产新工艺的研究.《酿酒科技》.2007,(第4期),104-106，108. * |
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