CN104109593A - Beer-flavor strawberry malt beverage - Google Patents
Beer-flavor strawberry malt beverage Download PDFInfo
- Publication number
- CN104109593A CN104109593A CN201410335477.5A CN201410335477A CN104109593A CN 104109593 A CN104109593 A CN 104109593A CN 201410335477 A CN201410335477 A CN 201410335477A CN 104109593 A CN104109593 A CN 104109593A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- malt beverage
- concentration
- beer
- beer flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a beer-flavor strawberry malt beverage which is characterized by comprising strawberry juice, amino acids and myrcene which inhibits beer-sourced foul smell, wherein the amino acids are used for adjusting the tart flavor of the beer-flavor strawberry malt beverage and are selected from two of glutamic acid, alanine and glycine.
Description
Technical field
The present invention relates to field of food, particularly, relate to a kind of strawberry malt beverage of beer flavor.
Background technology
, there is a vocabulary quite frequently in drunk driving, be also a kind of behavior that people quite hate in recent years in media simultaneously.Along with the amendment of the road traffic laws such as the reinforcement of the rule of punishing for driving when intoxicated, constantly surging for personnel's the concern of alcohol picked-up of driving of being engaged in automobile etc.In this case, surging all the more for the demand of low alcohol or alcohol-free beer flavor malt beverage.
In the manufacture of existing lab local flavor malt beverage, effectively remove alcohol taking the fermentation that utilizes yeast as the improvement of metabolic process prerequisite, that utilize yeast with from fermentation resultant.Existing lab local flavor malt beverage, similarly utilizes the fermentation of yeast with common beer beverage, thereby gives the local flavor of beverage beer, seeks the reduction of alcohol simultaneously.
On the other hand, utilize the fermented Fructus Hordei Germinatus of yeast to generate beer, or add hops all likely to make final low-alcoholic drink produce tart flavour, even adding the peculiar smell with hops after hops.Therefore, reduce or relax tart flavour, reducing peculiar smell, increasing the fragrance of low ethanol concn beverage, if beer fragrance is necessary.
Summary of the invention
An object of the present invention is to provide a kind of strawberry malt beverage with beer flavor, reduce or relax by the following technical programs the tart flavour of beverage, reduce peculiar smell, increase beer fragrance wherein.
In some embodiments of the present invention, a kind of strawberry malt beverage of beer flavor is provided, it is characterized in that containing strawberry juice and amino acid, and the myrcene of inhibition hops source stink, wherein, amino acid is used for the tart flavour of the strawberry malt beverage of adjusting described beer flavor, and described amino acid is selected from two kinds in L-glutamic acid, succsinic acid, L-Ala, glycine.
In preferred embodiments more of the present invention, amino acid is wherein that to select free concentration be that the L-glutamic acid of 25 50mg/L and concentration are that the combination of the L-Ala of 80 750mg/L, L-glutamic acid and the concentration that concentration is 25 50mg/L are the group of the combination composition of the glycine of 30 160mg/L.
Wherein, preferably, adjust the content of the myrcene in fragrance source.In one embodiment, its content is adjusted between 175-185 ppb, preferably, is adjusted between 178-783 ppb, more preferably, is adjusted to 185 ppb.
In further embodiment of the invention, in the strawberry malt beverage of described beer flavor, adjust the content of di-acetyl lower than 0.1 mg/L.
Another object of the present invention is to provide a kind of method of strawberry malt beverage of beer brewing local flavor, comprises step:
A) fresh strawberry obtains strawberry juice through cleaning, fragmentation, filtration, for subsequent use;
B) after Fructus Hordei Germinatus is pulverized, saccharification is filtered, and then boils 106-110 DEG C, after 5 minutes, adds hops, adds hops after 60 minutes one time again, and the total amount of twice hops is 1 kg/m
3wheat juice, precipitates cooling;
C) strawberry juice of step a) joins in step b), then adds yeast to carry out aerobic fermentation;
D) add amino acid and/or myrcene to allocate, obtain the strawberry malt beverage of beer flavor.
In some embodiments of the present invention, the final step of the strawberry malt beverage of beer brewing local flavor, adjusts the content of di-acetyl lower than 0.1 mg/L.
In some embodiments of the present invention, the final step of the strawberry malt beverage of beer brewing local flavor, adjust amino acid whose concentration, wherein, amino acid is that to select free concentration be that the L-glutamic acid of 25 50mg/L and concentration are that the combination of the L-Ala of 80 750mg/L, L-glutamic acid and the concentration that concentration is 25 50mg/L are the group of the combination composition of the glycine of 30 160mg/L.
In some embodiments of the present invention, the final step of the strawberry malt beverage of beer brewing local flavor, the content of adjusting myrcene is adjusted between 175-185 ppb.
In an embodiment of the present invention, because myrcene itself is to exist in the strawberry malt beverage of beer flavor, therefore, before the concentration of adjusting myrcene or after adjusting, measure concentration by known means, for example, HPLC or mass spectroscopy (MC).
The strawberry malt beverage of the beer flavor of brewageing by method of the present invention, has relaxed the tart flavour in beverage, has taken into account the combination of beer flavor and the strawberry Fructus Hordei Germinatus sweet taste of low-concentration ethanol simultaneously, has also reduced peculiar smell in hops simultaneously, increases beer fragrance.
Embodiment
Embodiment 1
Fresh strawberry obtains strawberry juice through cleaning, fragmentation, filtration, for subsequent use;
Fructus Hordei Germinatus, with increasing wet pulverization, while first water temperature being risen to 37 DEG C, feeds intake when saccharification, stirs, and continues to be warming up to 50 DEG C, and then insulation 60min continues to be warming up to 65 DEG C of insulation 60min, then be warming up to 76 DEG C, and insulation 10min filters.108 DEG C of boiling temps, time 70min, hops add at twice: 5min after boiling for the first time, for the second time boil finish before 10min.Hops total addition level is at l kg/m
3wheat juice.Final wort concentration is at 10 ° of BX.Precipitation leaves standstill 15min.Cooling rear interpolation yeast, yeast consumption is 1.2%; The dosage of strawberry juice is 3%.
Fermentation is controlled at 9 DEG C, and pressure 0.12MPa, is cooled to 4 DEG C and carries out secondary fermentation after 5 ~ 6 days, when diacetyl content is during at 0.1 mg/L, cools the temperature to 0 DEG C.
Finally, by adding L-glutamic acid and L-Ala to adjust tart flavour, final, aminoglutaric acid concentration is 25 mg/L, and L-Ala concentration is 80 mg/L; By adding myrcene to adjust beer fragrance, the ultimate density of myrcene is 178 ppb.
Embodiment 2
Fresh strawberry obtains strawberry juice through cleaning, fragmentation, filtration, for subsequent use;
Fructus Hordei Germinatus, with increasing wet pulverization, while first water temperature being risen to 37 DEG C, feeds intake when saccharification, stirs, and continues to be warming up to 52 DEG C, and then insulation 60min continues to be warming up to 65 DEG C of insulation 60min, then be warming up to 78 DEG C, and insulation 10min filters.106 DEG C of boiling temps, time 70min, hops add at twice: 8min after boiling for the first time, for the second time boil finish before 5min.Hops total addition level is at l kg/m
3wheat juice.Final wort concentration is at 10 ° of BX.Precipitation leaves standstill 15min.Cooling rear interpolation yeast, yeast consumption is 1.1%; The dosage of strawberry juice is 5%.
Fermentation is controlled at 9 DEG C, and pressure 0.14MPa, is cooled to 4 DEG C and carries out secondary fermentation after 5 ~ 6 days, when diacetyl content is during at 0.1 mg/L, cools the temperature to 0 DEG C.
Finally, by adding L-glutamic acid and glycine to adjust tart flavour, final, aminoglutaric acid concentration is 25 mg/L, and glycine concentration is 30 mg/L; By adding myrcene to adjust beer fragrance, the ultimate density of myrcene is 178 ppb.
In feedback information after human consumer tastes embodiment 1, by adding L-glutamic acid, relax the tart flavour of beverage, made taste plentiful by adding L-Ala, and owing to having added myrcene, the aromatic flavour of beer.
In feedback information after human consumer tastes embodiment 2, by adding L-glutamic acid, relax the tart flavour of beverage, brought brisk, salubrious sensation to people by adding glycine, and owing to having added myrcene, the aromatic flavour of beer.
Claims (8)
1. the strawberry malt beverage of a beer flavor, it is characterized in that containing strawberry juice and amino acid, and the myrcene of inhibition hops source stink, wherein, amino acid is used for the tart flavour of the strawberry malt beverage of adjusting described beer flavor, and described amino acid is selected from two kinds in L-glutamic acid, L-Ala, glycine.
2. the strawberry malt beverage of beer flavor according to claim 1, wherein, described amino acid is that to select free concentration be that the L-glutamic acid of 25 50mg/L and concentration are that the combination of the L-Ala of 80 750mg/L, L-glutamic acid and the concentration that concentration is 25 50mg/L are the group of the combination composition of the glycine of 30 160mg/L.
3. the strawberry malt beverage of beer flavor according to claim 1 and 2, is adjusted to the content of myrcene between 175-185 ppb.
4. the strawberry malt beverage of beer flavor according to claim 1, in the strawberry malt beverage of wherein said beer flavor, the content of di-acetyl is lower than 0.1 mg/L.
5. a method for the strawberry malt beverage of beer brewing local flavor, comprises step:
A) fresh strawberry obtains strawberry juice through cleaning, fragmentation, filtration, for subsequent use;
B) after Fructus Hordei Germinatus is pulverized, saccharification is filtered, and then boils 106-110 DEG C, after 5 minutes, adds hops, adds hops after 60 minutes one time again, and the total amount of twice hops is 1 kg/m
3wheat juice, precipitates cooling;
C) strawberry juice of step a) joins in step b), then adds yeast to carry out aerobic fermentation;
D) add amino acid and/or myrcene to allocate, obtain the strawberry malt beverage of beer flavor.
6. method according to claim 5, in the strawberry malt beverage of wherein said beer flavor, the content of di-acetyl is lower than 0.1 mg/L.
7. method according to claim 5, wherein said amino acid is that to select free concentration be that the L-glutamic acid of 25 50mg/L and concentration are that the combination of the L-Ala of 80 750mg/L, L-glutamic acid and the concentration that concentration is 25 50mg/L are the group of the combination composition of the glycine of 30 160mg/L.
8. according to the strawberry malt beverage of the beer flavor described in claim 5 or 7, the content of myrcene is adjusted between 175-185 ppb.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335477.5A CN104109593A (en) | 2014-07-15 | 2014-07-15 | Beer-flavor strawberry malt beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335477.5A CN104109593A (en) | 2014-07-15 | 2014-07-15 | Beer-flavor strawberry malt beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104109593A true CN104109593A (en) | 2014-10-22 |
Family
ID=51706584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410335477.5A Pending CN104109593A (en) | 2014-07-15 | 2014-07-15 | Beer-flavor strawberry malt beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104109593A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2020241754A1 (en) * | 2019-05-31 | 2020-12-03 | ||
| CN116035143A (en) * | 2022-12-15 | 2023-05-02 | 无囿食品科技(上海)有限公司 | Alcohol-free pearson beer and production process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5639769A (en) * | 1979-09-07 | 1981-04-15 | Sapporo Breweries Ltd | Preparation of carbonated beverage |
| CN1444553A (en) * | 2000-06-30 | 2003-09-24 | S·S·斯坦纳公司 | Rho-isoalpha acid hop products and methods |
| CN1560212A (en) * | 2004-02-19 | 2005-01-05 | 张谭伟 | Beer brewing with whole-natural fruit juice and producton technology thereof |
| CN102271538A (en) * | 2009-01-08 | 2011-12-07 | 麒麟麦酒株式会社 | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN102469829A (en) * | 2009-07-17 | 2012-05-23 | 麒麟麦酒株式会社 | Alcohol-free beer-like malt beverage and method for producing same |
-
2014
- 2014-07-15 CN CN201410335477.5A patent/CN104109593A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5639769A (en) * | 1979-09-07 | 1981-04-15 | Sapporo Breweries Ltd | Preparation of carbonated beverage |
| CN1444553A (en) * | 2000-06-30 | 2003-09-24 | S·S·斯坦纳公司 | Rho-isoalpha acid hop products and methods |
| CN1560212A (en) * | 2004-02-19 | 2005-01-05 | 张谭伟 | Beer brewing with whole-natural fruit juice and producton technology thereof |
| CN102271538A (en) * | 2009-01-08 | 2011-12-07 | 麒麟麦酒株式会社 | Unfermented malt drink with beer flavor having reduced or relieved sourness and method for producing the same |
| CN102469829A (en) * | 2009-07-17 | 2012-05-23 | 麒麟麦酒株式会社 | Alcohol-free beer-like malt beverage and method for producing same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2020241754A1 (en) * | 2019-05-31 | 2020-12-03 | ||
| WO2020241754A1 (en) * | 2019-05-31 | 2020-12-03 | サントリーホールディングス株式会社 | Non-alcoholic beerlike beverage |
| CN113873897A (en) * | 2019-05-31 | 2021-12-31 | 三得利控股株式会社 | Beverage with beer flavor without alcohol |
| JP7228034B2 (en) | 2019-05-31 | 2023-02-22 | サントリーホールディングス株式会社 | Non-alcoholic beer-taste beverage |
| CN116035143A (en) * | 2022-12-15 | 2023-05-02 | 无囿食品科技(上海)有限公司 | Alcohol-free pearson beer and production process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101872416B1 (en) | Unfermented beer-taste beverage and manufacturing method therefor | |
| JP2017079695A (en) | Beer taste beverage, method for producing beer taste beverage and method for improving taste of beer taste beverage | |
| JP2017118824A (en) | Fermented malt beverage and production method thereof | |
| JP5848703B2 (en) | Method for reducing grain odor of malt beverages | |
| JP2019205388A (en) | Beer taste beverage, method for producing beer taste beverage, and method for improving flavor of beer taste beverage | |
| CN106085676A (en) | One has Pericarpium Citri Reticulatae, coriander fragrance white beer and preparation method thereof | |
| JP2020096560A (en) | Beer-taste beverage and method for producing the same | |
| CN104109593A (en) | Beer-flavor strawberry malt beverage | |
| CN110982646A (en) | Method for preparing beer by mixed fermentation of wine yeast and beer yeast | |
| CN102220194A (en) | Beer with rich hops aroma and production method thereof | |
| JP6567134B1 (en) | Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| JP7029925B2 (en) | Beer-taste beverage, beer-taste beverage manufacturing method, and beer-taste beverage flavor improvement method | |
| JP7029926B2 (en) | Beer-taste beverage, beer-taste beverage manufacturing method, and beer-taste beverage flavor improvement method | |
| JP2018007605A (en) | Beer taste beverage, method for producing beer taste beverage, and method for improving the flavor of beer taste beverage | |
| JP6467544B1 (en) | Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| JP2017205035A (en) | Beer-taste beverage, method for manufacturing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| JP2021114980A (en) | Beer taste beverage | |
| JP2019201659A (en) | Beer-like beverage, method of manufacturing beer-like beverage, and method of improving flavor of beer-like beverage | |
| JP6731742B2 (en) | Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| CN102604766B (en) | Beer brewing method for improving buffering power of wort to improve acid mouthfeel of beer | |
| JP5717830B2 (en) | Non-fermented beer-taste beverage and method for producing the same | |
| JP6948835B2 (en) | Malt beverage and its manufacturing method | |
| TWI750331B (en) | Malt beverage with reduced grain aroma | |
| JP2021153501A (en) | High alcohol beer taste beverage | |
| JP6691826B2 (en) | Distilled spirits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141022 |