CN103571675A - Rye beer powder and application method thereof - Google Patents
Rye beer powder and application method thereof Download PDFInfo
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- CN103571675A CN103571675A CN201310540493.3A CN201310540493A CN103571675A CN 103571675 A CN103571675 A CN 103571675A CN 201310540493 A CN201310540493 A CN 201310540493A CN 103571675 A CN103571675 A CN 103571675A
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Abstract
The invention discloses rye beer powder, comprising the following components in parts by weight: 35-45 parts of black malt extract, 30-40 parts of malt sugar, 0.3-0.5 part of L-malic acid, 0.3-0.5 part of lupulus, and 0.1-0.3 part of active dry yeast. The invention also provides an application method of the rye beer powder. The rye beer powder disclosed by the invention is dissolved into quantitative drinking water, so as to prepare a rye beer containing alcohol and CO2 in manners of dissolving, filling, sealing, fermenting and post-fermenting.
Description
Technical field
The invention belongs to food processing field, relate to beer, especially relate to a kind of rye 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 quench one's thirst refreshment drink of hidroschesis of summer and autumn reducing temperature of heatstroke prevention.Because its ethanol content is less, therefore have the beer, be not only difficult for making people drunk, hurting sb.'s feelings, drink on a small quantity on the contrary and have many benefits to healthy, 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 rye beer powder, its using method is provided simultaneously.
A powder, it comprises the component of following weight part: black solid malt extract 35~45, maltose 30~40, L MALIC ACID 0.3~0.5, 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.
Black solid malt extract is that to take rye and sprout of Secale cereale L. be raw material, through enzyme process saccharification, makes wheat juice, the more evengranular Vandyke brown crystal powder of making through techniques such as refinement treatment, vacuum concentration, vacuum belt drying, multistep pulverizing, has strong bitter taste.
Making method: ratio is prepared burden by weight, by ordinary method, black solid malt extract, maltose, L MALIC ACID, hops, active dry yeast is mixed.
The using method of above-mentioned rye beer powder, comprises the following steps:
(1) the rye 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 rye beer.
This invention completes based on following principle: in normal tap water, all can contain a certain amount of dissolved oxygen, yeast in rye beer powder, there are being oxygen and nutritive substance and temperature, under the suitable condition of pH value, utilize carbon source (maltose, sugar in black solid malt extract), the various ions that contain in nitrogenous source (protein containing in black 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 rye beer of one bottle of spirituosity and CO2 gas.
Rye beer is coffee color or chocolate, and it has outstanding Fructus Hordei Germinatus fragrance and burnt odor taste, and taste is more mellow, and the bitter taste of hops is not obvious.
Four, embodiment
Embodiment 1:
Proportioning raw materials (weight part)
Black solid malt extract 35, maltose 30, L MALIC ACID 0.3, hops 0.3, active dry yeast 0.1.
Making method: ratio is prepared burden by weight, by ordinary method, black solid malt extract, maltose, L MALIC ACID, hops, active dry yeast is mixed.
Using method:
(1) the rye 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 rye beer.
Embodiment 2:
Proportioning raw materials (weight part)
Black solid malt extract 45, maltose 40, L MALIC ACID 0.5, hops 0.5, active dry yeast 0.3.
Making method: with embodiment 1.
Using method:
(1) the rye 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 rye beer.
Embodiment 3:
Proportioning raw materials (weight part)
Black solid malt extract 40, maltose 35, L MALIC ACID 0.4, hops 0.4, active dry yeast 0.2.
Making method: with embodiment 1.
Using method:
(1) the rye 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 rye 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 rye beer powder, it comprises the component of following weight part: black solid malt extract 35~45, maltose 30~40, L MALIC ACID 0.3~0.5, 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 rye 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.
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CN201310540493.3A CN103571675A (en) | 2013-11-05 | 2013-11-05 | Rye beer powder and application method thereof |
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CN201310540493.3A CN103571675A (en) | 2013-11-05 | 2013-11-05 | Rye beer powder and application method thereof |
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CN201310540493.3A Pending CN103571675A (en) | 2013-11-05 | 2013-11-05 | Rye beer powder and application method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106479790A (en) * | 2016-10-31 | 2017-03-08 | 云南紫啤啤酒有限责任公司 | A kind of solid-state medicated beer piece of available warm water Instant Drinks and preparation method |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1997017423A2 (en) * | 1995-11-07 | 1997-05-15 | Sachetpack Limited | Package for home brewing |
CN103027359A (en) * | 2011-10-09 | 2013-04-10 | 上海金啤生物科技有限公司 | Production method for clarifying malt extract |
-
2013
- 2013-11-05 CN CN201310540493.3A patent/CN103571675A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1997017423A2 (en) * | 1995-11-07 | 1997-05-15 | Sachetpack Limited | Package for home brewing |
CN103027359A (en) * | 2011-10-09 | 2013-04-10 | 上海金啤生物科技有限公司 | Production method for clarifying malt extract |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106479790A (en) * | 2016-10-31 | 2017-03-08 | 云南紫啤啤酒有限责任公司 | A kind of solid-state medicated beer piece of available warm water Instant Drinks and preparation method |
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Application publication date: 20140212 |