CN103571674A - Cocoa beer powder and application method thereof - Google Patents

Abstract

The invention discloses cocoa beer powder, comprising the following components in parts by weight: 30-40 parts of caramel malt extract, 30-40 parts of malt sugar, 3-5 parts of instant cocoa powder, 0.4-0.6 part of L-malic acid, 0.3-0.5 part of hop and 0.1-0.3 part of active dry yeast. The invention also provides an application method of the cocoa beer powder. The method comprises the following steps of: dissolving the cocoa beer powder disclosed by the invention in a certain amount of drinking water, dissolving, filling, sealing, fermenting and post-fermenting to prepare a bottle of cocoa beer containing alcohol and a carbon dioxide gas.

Description

A kind of cocoa beer powder and using method thereof

Technical field

The invention belongs to food processing field, relate to beer, especially relate to a kind of cocoa beer powder.

Background technology

Beer be with the longest history, be only second to the beverage that after water and tea, consumption is number three in the world.Beer imports China in earlier 1900s, belongs to external wine kind.Beer is to take Fructus Hordei Germinatus as main raw material, adds a small amount of hops, and a kind of low-concentration ethanol beverage of making through saccharification, low temperature fermentation, is called as " liquid bread ".Beer is the refreshment drink of reducing temperature of heatstroke prevention in summer, the hidroschesis that quenches one's thirst.Because its ethanol content is not high, drink on a small quantity and oppose healthyly to have many benefits, as help digest, promote appetite, stomach invigorating, diuresis etc.

Through the development of over one hundred year, beer variety of today had more than hundreds of.According to the height of color and luster and wort concentration, beer can be divided into yellow beer, white beer, red beer, black beer, concentrated beer etc.; According to the mode of production, can also be divided into fresh beer, Flaschebier, draft beer etc.In addition, there is again at present various local flavor beer.For example, Englishman likes best and drinks bitter; African is good at using banana brewing beer; Belgian likes to drink sour beer; Russian be unable to do without and goes with rice or bread with the Ge Wasi of rye brew; Tomato juice on American likes converting in beer, makes another kind and has much cocktail of characteristic etc., has enriched the kind of beer, has given beer different characteristics, better ground foot human consumer's needs.

Summary of the invention

The object of the present invention is to provide a kind of cocoa beer powder, its using method is provided simultaneously.

A powder, it comprises the component of following weight part: burnt odor solid malt extract 30～40, maltose 30～40, instant cocoa drink powder 3～5, L MALIC ACID 0.4～0.6, hops 0.3～0.5, active dry yeast 0.1～0.3.

Described hops is the hop power through super-dry, pulverizing, mistake 60 mesh sieves;

Described active dry yeast is beer active dry yeast.

Making method: ratio is prepared burden by weight, by ordinary method, burnt odor solid malt extract, maltose, instant cocoa drink powder, L MALIC ACID, hops, active dry yeast is mixed.

The using method of above-mentioned cocoa beer powder, comprises the following steps:

(1) the cocoa beer powder of 1～2 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into Beer Bottle;

(2), after Beer Bottle being sealed with bottle cap, be placed under 15 ℃ of-20 ℃ of conditions fermentation 2-4d;

(3) after fermentation ends, be placed under 4 ℃ of-10 ℃ of conditions standing rear ferment 5-7d.

Through (1), (2), (3) after step, make one bottle of cocoa beer.

This invention completes based on following principle: in normal tap water, all can contain a certain amount of dissolved oxygen, yeast in cocoa beer powder, there are being oxygen and nutritive substance and temperature, under the suitable condition of pH value, utilize carbon source (maltose, sugar in burnt odor solid malt extract), the various ions that contain in nitrogenous source (protein containing in burnt odor solid malt extract) and water can be bred in ramp, but along with saccharomycetic quick increment, oxygen in water can consume in a large number, yeast is in the situation that oxygen concentration is lower, can carry out anaerobic respiration, carbohydrate is converted into ethanol, carbonic acid gas etc., its reaction formula: C6H12O6 (glucose)=2C2H5OH(ethanol)+2CO2(carbonic acid gas)+H2O(water)+a small amount of energy.Behind 2-4d fermentation and 5-7 days ferment, has just made the cocoa beer of one bottle of spirituosity and CO2 gas.

The alkaloid containing in cocoa beer, has the effect of stomach invigorating, stimulation gastric secretion, can promote protein digestion, reduces the indeterminable trophism diarrhea of microbiotic.The vegetable chemistry composition that also contains a kind of Flavonol by name being brought by cocoa powder in cocoa beer, can effectively treat heart trouble, diabetes, hypertension and vascular conditions etc.

Four, embodiment

Embodiment 1:

Proportioning raw materials (weight part)

Burnt odor solid malt extract 35, maltose 35, instant cocoa drink powder 4, L MALIC ACID 0.4, hops 0.4, active dry yeast 0.2.

Making method: ratio is prepared burden by weight, by ordinary method, burnt odor solid malt extract, maltose, instant cocoa drink powder, L MALIC ACID, hops, active dry yeast is mixed.

Using method:

(1) the cocoa beer powder of 1.5 weight parts is dissolved in the tap water of 10 weight parts, after all dissolving, pours into Beer Bottle;

(2), after Beer Bottle being sealed with bottle cap, be placed under 15 ℃ of-20 ℃ of conditions fermentation 2-4d;

(3) after fermentation ends, be placed under 4 ℃ of-10 ℃ of conditions standing rear ferment 5-7d.

Through (1), (2), (3) after step, make one bottle of cocoa beer.

Embodiment 2:

Proportioning raw materials (weight part)

Burnt odor solid malt extract 30, maltose 30, instant cocoa drink powder 3, L MALIC ACID 0.4, hops 0.3, active dry yeast 0.1.

Making method: with embodiment 1.

Using method:

(1) the cocoa beer powder of 2 weight parts is dissolved in the tap water of 10 weight parts, after all dissolving, pours into Beer Bottle;

(2), after Beer Bottle being sealed with bottle cap, be placed under 15 ℃ of-20 ℃ of conditions fermentation 2-4d;

(3) after fermentation ends, be placed under 4 ℃ of-10 ℃ of conditions standing rear ferment 5-7d.

Through (1), (2), (3) after step, make one bottle of cocoa beer.

Embodiment 3:

Proportioning raw materials (weight part)

Burnt odor solid malt extract 40, maltose 40, instant cocoa drink powder 5, L MALIC ACID 0.6, hops 0.5, active dry yeast 0.3.

Making method: with embodiment 1.

Using method:

(1) the cocoa beer powder of 1 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into Beer Bottle;

(2), after Beer Bottle being sealed with bottle cap, be placed under 15 ℃ of-20 ℃ of conditions fermentation 2-4d;

(3) after fermentation ends, be placed under 4 ℃ of-10 ℃ of conditions standing rear ferment 5-7d.

Through (1), (2), (3) after step, make one bottle of cocoa beer.

More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.

Claims (2)

1. a cocoa beer powder, it comprises the component of following weight part: burnt odor solid malt extract 30～40, maltose 30～40, instant cocoa drink powder 3～5, L MALIC ACID 0.4～0.6, hops 0.3～0.5, active dry yeast 0.1～0.3.

2. a using method for cocoa beer powder as claimed in claim 1, is characterized in that comprising the following steps:

(1) the cocoa beer powder of 1～2 weight part is dissolved in the tap water of 10 weight parts, after all dissolving, pours into Beer Bottle;

(2), after Beer Bottle being sealed with bottle cap, be placed under 15 ℃ of-20 ℃ of conditions fermentation 2-4d;

(3) after fermentation ends, be placed under 4 ℃ of-10 ℃ of conditions standing rear ferment 5-7d.