CN1079827C - 暖啤酒的制备方法 - Google Patents
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Abstract
本发明涉及一种暖啤酒的制备方法，它的主要特点是，在常规啤酒的生产过程中、在糖化和煮沸工序中分别加入红枣和鲜姜、由本发明工艺生产的暖啤酒除具有常规啤酒的营养功能外，还具有暖胃健脾、滋补健身的功效，适合冬季饮用。
Description
本发明涉及一种啤酒的制备方法，特别是一种暖啤酒的制备方法。
啤酒含有丰富的营养，有液体面包之说，是一种深受消费者喜爱的饮料，消费量占饮料酒的比重约为58％，近几年中国啤酒品种增加很快，保健型低醇、无醇低糖度啤酒成为市场新宠，果品类啤酒异军突起，深受市场欢迎，但适宜于冬季饮用的啤酒则凤毛麟角。目前还没有一种含有红枣和鲜姜的暖啤酒问世。
本发明的目的是提供一种适宜冬季饮用的暖啤酒的制备方法。
本发明是这样实现的：
1、它采用传统啤酒生产工艺技术路线的各道工序，如原料粉碎，糖化、过滤，煮沸、旋涡沉降、冷却、发酵、清酒过滤、灌装、杀菌等，其特点在于在糖化和煮沸工序中分别加入红枣和鲜姜。
2、上述红枣经焙焦后粉碎，与麦芽一起糖化。
3、上述鲜姜须洗净后制成姜汁或磨细，在麦汁煮沸时加入。
4、红枣和鲜姜的加入量(重量比)分别是麦芽的1-10％和0.35-3.5％。最佳加入量分别为麦芽的5％和1.5％。
本发明由于原料中加入红枣和鲜姜，除保持普通啤酒特点外，红枣中所含维生素C，使啤酒的抗氧化能力大大提高，延长啤酒保质期。另外，中医认为，姜性平味辛，能祛寒杀菌，增强血液循环，具温中回阳，润肺化痰之功效；生姜是天然热性食品，含姜辣素、姜油等多种活性成份，有对付体内自由基的本领，比人们熟知的抗衰老能手——维生素E还要强得多，姜中还含有铁、磷、钙等元素，是常用的药引子。干枣性温、味甜、滋补，其中含有丰富的糖类、维生素类、铁、磷、钙、锌等多种成份，犹以含维生素C之高为果蔬之王，干枣入药进补由来已久。本发明遵循中医药理，特取姜枣配伍，使二者特性与啤酒特长互补，赋予暖啤酒特有的风味特色和健康之功效，提高啤酒的营养和保健功能。
下面通过实施例进一步说明本发明。
本发明的实施例1，将麦芽、焙焦红枣粉碎后，红枣加入量为麦芽的5％(重量比)投入糖化锅，大米经粉碎后投入糊化锅，经并醪进行糖化生成麦汁，经过滤，滤出清亮麦汁，添加磨细鲜姜，添加量为麦芽的1.5％(重量比)，煮沸并加入酒花，成为一定浓度的热麦汁，经旋涡沉淀槽去除酒花糟和热凝固物，然后经板式换热器冷却，发酵、过滤、灌装、杀菌、贴标后即为暖啤酒成品。
实施例2，按照实施例1的方法制取暖啤酒，红枣和鲜姜的加入量(重量比)分别为麦芽的1％和0.35％。
实施例3，按照实施例1的方法制取暖啤酒，红枣和鲜姜的加入量(重量比)分别为麦芽的10％和3.5％。
在生产工艺中可用焦香麦芽或啤酒浓缩汁调色，使色度达到15-40EBC。
Claims (6)
1、暖啤酒的制备方法，它包括传统啤酒生产工艺技术路线的各道工序，原料粉碎，糖化、过滤、煮沸、旋涡沉降、冷却、发酵、清酒过滤、灌装、杀菌，其特征在于在糖化和煮沸工序中分别加入红枣和鲜姜。
2、根据权利要求1所述的暖啤酒的制备方法，其特征在于上述红枣经焙焦后粉碎，与麦芽一起糖化。
3、根据权利要求1所述的暖啤酒的制备方法，其特征在于所述鲜姜须洗净后制备姜汁或磨细，在麦汁煮沸时加入。
4、根据权利要求1所述的暖啤酒的制备方法，其特征在于红枣的加入量(重要比)为麦芽的1-10％，鲜姜的加入量(重量比)为麦芽的0.35-3.5％。
5、根据权利要求4所述的暖啤酒的制备方法，其特征在于所述红枣和鲜姜的加入量分别为麦芽的5％和1.5％(重量比)。
6、根据权利要求1所述的暖啤酒的制备方法，其特征在于在上述生产工艺中用啤酒浓缩汁调色，使色度达到15-40EBC。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112033A CN1079827C (zh) | 1999-01-20 | 1999-01-20 | 暖啤酒的制备方法 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN99112033A CN1079827C (zh) | 1999-01-20 | 1999-01-20 | 暖啤酒的制备方法 |
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| Publication Number | Publication Date |
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| CN1261099A CN1261099A (zh) | 2000-07-26 |
| CN1079827C true CN1079827C (zh) | 2002-02-27 |
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| CN99112033A Expired - Fee Related CN1079827C (zh) | 1999-01-20 | 1999-01-20 | 暖啤酒的制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693860B (zh) * | 2009-10-26 | 2012-05-23 | 黄山市迎客松啤酒有限公司 | 一种暖啤酒的制造工艺 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303198C (zh) * | 2002-12-18 | 2007-03-07 | 耿普忠 | 山枣啤酒 |
| CN101781615B (zh) * | 2009-01-21 | 2012-06-13 | 陈严 | 姜啤酒的制备方法 |
| CN114644965A (zh) * | 2022-03-12 | 2022-06-21 | 阜阳职业技术学院 | 一种鲜姜暖啤及其生产方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1202518A (zh) * | 1998-05-04 | 1998-12-23 | 陈咏海 | 参茸啤酒及其生产工艺 |
| CN1203268A (zh) * | 1998-05-18 | 1998-12-30 | 莫程鹏 | 绞股蓝啤酒制造方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1202518A (zh) * | 1998-05-04 | 1998-12-23 | 陈咏海 | 参茸啤酒及其生产工艺 |
| CN1203268A (zh) * | 1998-05-18 | 1998-12-30 | 莫程鹏 | 绞股蓝啤酒制造方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101693860B (zh) * | 2009-10-26 | 2012-05-23 | 黄山市迎客松啤酒有限公司 | 一种暖啤酒的制造工艺 |
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| CN1261099A (zh) | 2000-07-26 |
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