CN1065907C - Peppery beer and its preparing method - Google Patents
Peppery beer and its preparing method Download PDFInfo
- Publication number
- CN1065907C CN1065907C CN98124428A CN98124428A CN1065907C CN 1065907 C CN1065907 C CN 1065907C CN 98124428 A CN98124428 A CN 98124428A CN 98124428 A CN98124428 A CN 98124428A CN 1065907 C CN1065907 C CN 1065907C
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- China
- Prior art keywords
- beer
- peppery
- weight part
- alcohol extraction
- chillies
- 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.)
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Abstract
The present invention relates to peppery beer and a preparation method thereof. The peppery beer has a formula that 0.1% to 2.0% (proportion by weight) of hot pepper ethanol extract liquor is added to the common beer. In the method of preparing the extract liquor, edible anhydrous ethanol is added to powder of dry hot peppers of which the stems and seeds are removed, the edible anhydrous ethanol is 5 to 10 times heavier than the powder of the dry hot peppers, and the extract liquor is obtained through stirring and extraction at the temperature of 40 DEG C to 50 DEG C. The preparation method is simple and convenient, the peppery beer of different concentrations can be prepared according to different tastes of people, and the product is popular among people who like peppery tastes.
Description
The present invention relates to a kind of peppery beer, also relate to the preparation method of this kind beer, belong to food, technical field of beverage.
Beer is the beverage that most of people like, have cool, thirst-quenching, the digestant characteristics of whetting the appetite, but since beer comes out, generally all with Fructus Hordei Germinatus, rice etc. as major ingredient, add the hops fermentation and make, its taste is more single; It is main that China people always drink liquor, and the principal character of liquor is that pungent is arranged, and aspect diet, capsicum is as seasonings, and is almost national popular, and particularly province such as Sichuan, Hunan does not have the peppery seat that do not become especially, and pungent enjoys great popularity; Beer is lightly seasoned, and flavor is dull, and some people does not like that beer is not high relevant therewith in China's consumption per head.
The objective of the invention is spirits culture and food habits, a kind of peppery beer is provided, and the method for making of this kind peppery beer is provided according to China.
The objective of the invention is to realize with following technical proposals, is 100 (weight parts) with the beer of general method manufacturing, adds the alcohol extraction liquid 0.1-2.0 (weight part) of chillies, and its optimum quantity is 0.1-1.0 (weight part).
Its method for making is as follows: chillies is removed the base of a fruit, removes seed, grind and be powder, the edible dehydrated alcohol (content is more than 95%) that adds 5-10 times of weight is put in the still of band whipping appts, keeps 40-50 ℃ of temperature, stir extraction 24 hours, filter and remove residue obtains orange red alcohol extraction clear liquor, adds in the preceding general beer of can by said ratio, stir, get final product can.
Advantage of the present invention is that manufacture craft is simple, can be according to the different peppery beers of making various different concns of people's taste, nutrition of capsicum and vitamin contents occupy first of the various vegetables, in original nutritious beer, increase capsicum nutrition, increased the pungent that some like again, enjoy great popularity especially, can increase the sales volume of beer, and this product is to collude to join with general beer to form; Do not influence the Production Flow Chart of original production line and the comprehensive utilization of by product.
Embodiment:
Get red hot pepper and dry the base of a fruit, remove seed, pulverize, take by weighing 1kg, place the still of band whipping appts, add 10 times edible raw spirit (ethanol content is more than 95%) to the end.Under 40 ℃ of-50 ℃ of temperature, stir extraction 24 hours, filter, obtain the dehydrated alcohol extraction liquid of transparent salmon.
Get the capsicum extraction liquid of general beer (11 ° of Yanjing Brewery of the present embodiment) adding 0.4% that makes, mix, can, through attempting, this kind beer has suitable pungent, can satisfy the peppery people's of happiness taste, and the peppery beer that is made into does not have muddiness and precipitation, if someone needs pepperyyer beer, can add extraction liquid again.In order to better meet a part of human consumer's hobby, also can suitably add some steviosides, vanillin food grade,1000.000000ine mesh, seasoningss such as the juice of fresh ginger.
Claims (3)
1, a kind of peppery beer is characterized in that its formula range is as follows:
Beer 100 (weight part) with general method system
The alcohol extraction liquid 0.1-2.0 (weight part) of chillies.
2, peppery beer according to claim 1 is characterized in that the formula range of described peppery beer is as follows:
Beer 100 (weight part) with general method system
The alcohol extraction liquid 0.2-1.0 (weight part) of chillies.
3, a kind of method for making of peppery beer, its feature is as follows: chillies is removed the base of a fruit, removes seed, grinds and be powder, add doubly (weight ratio) edible dehydrated alcohol of 5-10, be placed in the still of band whipping appts, keep 40 ℃ of-50 ℃ of temperature, stir, extracted 24 hours, filter and remove residue obtains orange red alcohol extraction and economizes liquid clearly, and the orange red alcohol extraction clear liquid of 0.1-2.0 (weight part) is added in the general beer of 100 (weight parts).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98124428A CN1065907C (en) | 1998-11-03 | 1998-11-03 | Peppery beer and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98124428A CN1065907C (en) | 1998-11-03 | 1998-11-03 | Peppery beer and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1220308A CN1220308A (en) | 1999-06-23 |
| CN1065907C true CN1065907C (en) | 2001-05-16 |
Family
ID=5228637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98124428A Expired - Fee Related CN1065907C (en) | 1998-11-03 | 1998-11-03 | Peppery beer and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1065907C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746960A (en) * | 2012-07-18 | 2012-10-24 | 钟桂英 | Sichuan pepper health-care beer |
| RU2597694C1 (en) * | 2015-08-10 | 2016-09-20 | Олег Иванович Квасенков | Method for bread kvass producing |
| CN110093220A (en) * | 2019-06-21 | 2019-08-06 | 西南大学 | A kind of capsicum IPA craft beer and its brewage process |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053803A (en) * | 1991-03-18 | 1991-08-14 | 贵阳市云岩区农副业生产基地 | The production method of natural chilli pigment |
-
1998
- 1998-11-03 CN CN98124428A patent/CN1065907C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053803A (en) * | 1991-03-18 | 1991-08-14 | 贵阳市云岩区农副业生产基地 | The production method of natural chilli pigment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1220308A (en) | 1999-06-23 |
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| Date | Code | Title | Description |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |