CN113243474A - Beer flavor syrup and preparation method and application thereof - Google Patents

Beer flavor syrup and preparation method and application thereof Download PDF

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Publication number
CN113243474A
CN113243474A CN202110600068.3A CN202110600068A CN113243474A CN 113243474 A CN113243474 A CN 113243474A CN 202110600068 A CN202110600068 A CN 202110600068A CN 113243474 A CN113243474 A CN 113243474A
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Prior art keywords
syrup
beer flavor
mixed solution
beer
extract
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徐建跃
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Xiamen Kamliway Biotechnology Co ltd
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Xiamen Kamliway Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to beer flavor syrup and a preparation method and application thereof, wherein the preparation method of the beer flavor syrup comprises the following steps: s100, uniformly mixing high fructose corn syrup and water in a heating state to obtain a first mixed solution; s200, adding white granulated sugar, a stabilizer, a sweetener, a food preservative and the malt extract into the first mixed solution, stirring and mixing uniformly, adjusting Brix to a required range by adding water, and heating to boil to obtain a second mixed solution; s300, cooling the second mixed solution to 30-40 ℃, adding edible essence and hops extract, uniformly stirring, and filtering to obtain the beer flavor syrup. The method improves natural fragrance and thick and long-lasting bottom taste in beer flavor syrup by adding the tetrahydro isohop extract and the malt extract into the syrup, is different from the artificial fragrance unnatural and flavor fullness of common beer flavor syrup, and avoids peculiar smell of traditional hops during processing.

Description

Beer flavor syrup and preparation method and application thereof
Technical Field
The invention relates to the technical field of food processing, in particular to beer flavor syrup and a preparation method and application thereof.
Background
The beer is prepared from barley malt (including special malt) and water as main raw materials, and flos Lupuli (including flos Lupuli product) by processing into wortIs brewed by yeast fermentation and contains CO2A foaming low alcohol beverage, known as "liquid bread". The strong aroma of beer after malt fermentation combined with the special slightly bitter aroma of hops is one of the best-selling beverages in summer, the beer has fresh taste, and has the effects of quenching thirst, supplementing nutrient substances and promoting blood circulation when being drunk properly.
Although the alcoholic strength of beer is not high, after a certain amount of beer is drunk, the alcohol content in blood inevitably exceeds the standard, so that the tactile ability is reduced, the visual ability is deteriorated, and the judgment ability, the analysis ability and the operation ability are obviously dull, so that the drinking of beer is often limited in some occasions.
Therefore, alcohol-free beer appears in the market, which means beer without alcohol or with very little alcohol content as the name implies, but the beer still keeps the typical characteristics of the traditional beer such as color, flavor and the like and has the characteristic of no drunkenness after long-time drinking. For example, patent document CN102845801B, published as 2014 1/1, entitled "a non-alcoholic carbonated beverage with typical beer flavor and its production method" discloses a carbonated beverage with high similarity to beer flavor, color and foam, which is prepared by using main water-soluble soybean polysaccharide and soybean polypeptide as main raw materials, mixing with beer essence and beer pigment, adding appropriate amount of fructose-glucose syrup, sucrose, acidity agent and preservative, and canning carbonated water.
The brewed beverage industry uses beer flavor syrup to prepare an alcohol-free beverage with beer flavor instead of real beer. However, most of the conventional beer flavor syrups exhibit a so-called "beer flavor" by adding flavoring essence, and have problems of poor or insufficient flavor or poor continuation of the base flavor in beverage applications, so that it is difficult to obtain consumer acceptance, and further improvement is desired.
Disclosure of Invention
In order to solve the problems that the prior beer flavor syrup mentioned in the background art presents 'beer flavor' by adding edible essence, and the application of the beverage has poor and insufficient flavor or the continuity of the bottom taste is not long, the invention provides a preparation method of the beer flavor syrup, wherein the preparation method comprises the following steps:
s100, uniformly mixing high fructose corn syrup and water in a heating state to obtain a first mixed solution;
s200, adding white granulated sugar, a stabilizer, a sweetener, a food preservative and the malt extract into the first mixed solution, stirring and mixing uniformly, adjusting Brix to a required range by adding water, and heating to boil to obtain a second mixed solution;
determining the sugar degree (Brix) before hot filling to ensure that the product specification meets the corresponding requirements; preferably, the malt extract is dark brown and has the flavor of boiled wort;
s300, cooling the second mixed solution to 30-40 ℃, adding edible essence and hops extract, uniformly stirring, and filtering to obtain the beer flavor syrup.
On the basis of the scheme, the heating temperature in the S100 is 60-70 ℃.
On the basis of the above scheme, further, the Brix requirement range is 50% -60%.
On the basis of the above scheme, further, the cooling method in S300 is: cooling the second mixed solution of 1/3-1/2 to 30-40 ℃ through plate-type ice water, adding edible essence and hop extract, stirring, adding the rest plate-type ice water, cooling to the second mixed solution of 30-40 ℃, and stirring.
On the basis of the scheme, a filter screen with 100-200 meshes is further adopted for filtering in S300.
On the basis of the scheme, the feed further comprises the following raw materials in parts by weight: 40-60 parts of high fructose corn syrup, 10-30 parts of white granulated sugar, 3-15 parts of malt extract, 0.5-2 parts of edible essence, 0.01-0.2 part of hops extract, 0.01-0.15 part of stabilizer, 0.01-0.04 part of food preservative and 0.01-0.05 part of sweetener.
On the basis of the scheme, further, the stabilizing agent is Arabic gum.
On the basis of the scheme, further, the sweetener is one or more of sucralose, aspartame and acesulfame potassium.
On the basis of the scheme, the hop extract is further prepared from dihydro isomeric hop extract, tetrahydro isomeric hop extract, hexahydroisomeric hop extract and CO2One or more of flos Lupuli extract.
On the basis of the scheme, the food preservative is one or more of potassium sorbate, sorbic acid, sodium benzoate and benzoic acid.
On the basis of the scheme, the pH value of the beer flavor syrup is 4.5-5.2.
The invention also provides beer flavor syrup prepared by the preparation method of the beer flavor syrup.
The invention also provides the use of a beer flavored syrup as described in any of the above in the preparation of a beverage product.
Compared with the prior art, the beer flavor syrup provided by the invention has the following effects:
1. the malt extract is added into the syrup, so that natural nutrient substances such as protein, vitamins, minerals, monosaccharide and disaccharide, oligosaccharide and essential amino acid are added in addition to the thickening and plumpness of the flavor, and the added hop extract avoids peculiar smell of the traditional hop during processing.
2. The beer flavor syrup is applied to instant drinking products such as milk tea, hot drinks and the like, so that the instant drinking products have unique beer aroma and taste, and the types and the taste of drinks are increased and enriched.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following description will clearly and completely describe the embodiments of the present invention, and obviously, the described embodiments are a part of the embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention provides the formulations shown in table 1 below:
TABLE 1
Example 1 Example 2 Example 3 Example 4
Tetrahydro isomeric hop extract 0.02 0.05 0.1 0.2
(in the scheme, 60 parts of high fructose corn syrup, 20 parts of pure water, 10 parts of white granulated sugar, 8 parts of malt extract, 0.5 part of edible essence, 0.01 part of Arabic gum, 0.04 part of potassium sorbate and 0.01 part of sucralose)
The invention also provides a preparation method of the embodiment, which comprises the following steps:
s100, stirring and mixing high fructose corn syrup and water to obtain a first mixed solution, and heating to 60-70 ℃;
s200, adding white granulated sugar, Arabic gum, sucralose, potassium sorbate and the malt extract into the first mixed solution under a stirring state, uniformly mixing, heating to 90 ℃, measuring the content of soluble solids and the pH value, adding water to adjust Brix to 55%, and then continuously heating to boil to obtain a second mixed solution;
s300, cooling the second mixed solution of 1/2 through plate type ice water, keeping the temperature at about 30-40 ℃, adding edible essence and the isomeric hop extractum, stirring for 1-3 minutes, continuously cooling the rest second mixed solution through the plate type ice water, stirring, filtering through a filter screen of 100 meshes, and filling to obtain the beer flavor syrup.
The invention also provides the following comparative examples:
TABLE 2
Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6
Tetrahydro isomeric hop extract - - 0.1 0.2
Hop flower 0.02 0.05 - - 0.02 0.05
Cooling temperature of S300 60-70℃ 60-70℃ 60-70℃ 60-70℃ 30-40℃ 30-40℃
(60 parts of high fructose corn syrup, 20 parts of pure water, 10 parts of white granulated sugar, 8 parts of malt extract, 0.5 part of edible essence, 0.01 part of Arabic gum, 0.04 part of potassium sorbate and 0.01 part of sucralose in the scheme); comparative examples 1 to 6 were prepared in the same manner as in examples 1 to 4;
the syrups obtained in examples 1 to 4 and comparative examples 1 to 4 were applied to the same beverage, respectively, by adding 40g of non-dairy creamer, 200ml of honey-scented black tea soup, 25g of syrup, 100g of ice cubes and 50g of water to a container, mixing and stirring uniformly, and subjecting the prepared beverage to sensory evaluation, and the evaluation results are shown in table 3:
TABLE 3
Figure BDA0003092631410000051
As shown in Table 3, in the application of beer flavor syrup, the bitterness and the beer flavor are improved according to the increase of the adding amount of the tetrahydro isohop extract, and no peculiar smell exists, while the application of the syrup added with the hop has a certain peculiar smell, and the bitter value in the syrup is reduced to different degrees due to the overhigh adding temperature of the isohop extract or the hop, so that the appearance of the flavor of the prepared drink is influenced. Therefore, the strict control of the addition temperature of the hop extract is important for the flavor of the syrup.
The syrups obtained in examples 3 to 4 and comparative examples 5 to 6 were compared for stability of the product, according to the following test principle:
the syrup is stored at the same temperature, the stability problems of the syrup in the storage process are mainly bitter substance degradation and sunlight peculiar smell, and the bitter substance degradation causes the reduction of the bitter value due to oxidation; the solar peculiar smell is a non-soft bitter taste such as bitter and astringent after the bitter substances are degraded.
The test method comprises the following steps: the prepared syrup is hermetically stored at 25 ℃ under the condition of illumination, and is respectively taken and placed for 30 days, 60 days, 120 days and 240 days to be applied to the same beverage, the specific method comprises the following steps of adding 40g of non-dairy creamer, 200ml of honey-fragrant black tea soup, 25g of syrup, 100g of ice cubes and 50g of water into a container, mixing and uniformly stirring, carrying out sensory evaluation on the prepared beverage, and recording the difference of each flavor, wherein the result is shown in a table 4:
TABLE 4
Figure BDA0003092631410000061
As can be seen from Table 4, the beer flavors of the syrups of examples 3 and 4 are slightly weakened and lightened after 240 days along with the prolonging of the storage time, the bitterness is basically unchanged and no peculiar smell is generated, which shows that if the syrup is added at low temperature, the prepared syrup flavor can keep the fragrance for a long time, reduce the bitterness value and avoid the peculiar smell; the beer flavor of the comparative examples 5 and 6 can be maintained for at least 120 days, even if the beer flavor still has a certain beer flavor after 240 days, bitter substances are heavy in bitterness due to oxidative degradation, and peculiar smell is generated, so that the system of the flavor syrup is uniform and the flavor is stable and durable by selecting the tetrahydro isohop extract and controlling the processing temperature to improve the stability of the beer flavor syrup.
The invention also provides comparative examples 7 and 8
TABLE 5
Comparative example 7 Comparative example 8
Mono-or diglycerol fatty acid ester 0.3 -
Alginic acid propylene glycol ester - 0.2
(60 parts of high fructose corn syrup, 20 parts of pure water, 10 parts of white granulated sugar, 8 parts of malt extract, 0.1 part of tetrahydro-isolupine extract, 0.5 part of edible essence, 0.04 part of potassium sorbate and 0.01 part of sucralose in the scheme); comparative examples 7 and 8 were prepared in the same manner as in examples 1 to 4.
The syrups obtained in examples 3 to 4 and comparative examples 7 to 8 were compared for stability of the product, according to the following test principle:
the stability problem of the syrup during storage is mainly that the flavors of the upper layer and the lower layer are inconsistent, and the stabilizing agent has relatively poor stabilizing and emulsifying effect on a syrup system, so that the flavors are inconsistent.
The test method comprises the following steps: the prepared syrup is hermetically stored at 25 ℃ under the condition of illumination, and is respectively taken and placed for 30 days, 60 days, 120 days and 240 days to be applied to the same beverage, the specific method comprises the steps of adding 40g of non-dairy creamer, 200ml of honey-fragrant black tea soup, 25g of syrup, 100g of ice cubes and 50g of water into a container, mixing and uniformly stirring, parallelly preparing 5 cups of each syrup sample, and directly scooping up the syrup sample from the top of the syrup sample for preparation without uniformly shaking after each syrup sample is stored;
the obtained beverage was subjected to sensory evaluation, and differences in flavor were recorded, and the results are shown in table 6:
TABLE 6
Figure BDA0003092631410000081
As can be seen from Table 6, the syrups of examples 3 and 4 had a uniform and stable beer flavor over 240 days, indicating that gum arabic has the best effect on the stability of the syrup system, allowing it to maintain flavor stability over long periods of storage; while the beer flavor of comparative examples 7 and 8 maintained their uniformity in 30 days and 60 days, respectively, but both had inconsistent flavor after 120 days, the flavor of the upper layer using syrup was gradually diluted and the lower layer was gradually heavy, and it is likely that the stability of the stabilizer to the syrup system became gradually weaker with time, resulting in gradual sinking of flavor substances in the syrup to cause flavor inconsistency, and thus the stability of the beer flavor syrup, the use of gum arabic having good emulsification and stabilization effects could make the system of the flavor syrup uniform and the flavor stable.
The invention also provides an application example of the beer flavor syrup in the milk tea beverage, as shown in example 5 and example 6:
example 5
Preparing a cup of 500mL beer flavor ice milk tea, adding 30-50g of non-dairy creamer and honey flavor black tea soup: 180-220mL, 25-45g of beer flavor syrup, 50-100g of ice cubes and 50-100g of water in the embodiment 1 can be used for preparing a cup of unique beer flavor ice milk tea.
Example 6
Prepare a 700mL cup of beer-flavored pineapple fruit tea, pineapple pulp: 100 and 120g, golden osmanthus tea soup: 250 and 270g, 70 to 80g of beer flavor syrup and 50 to 100g of ice cubes in the embodiment 2, wherein the pineapple pulp is mashed and added with the golden cinnamon tea soup, the beer flavor syrup and the ice cubes, and the mixture is uniformly stirred and poured into a cup, so that a cup of beer flavor pineapple fruit tea with unique appearance and flavor can be prepared.
The beer flavor syrup provided by the invention has a simple formula, is not easy to generate unstable bitter taste and peculiar smell generated by long-time storage, is simple and convenient to use, has a beer flavor, is suitable for instant drinking products such as milk tea drinks and the like, and has a wide application prospect.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (10)

1. The preparation method of the beer flavor syrup is characterized by comprising the following steps of:
s100, uniformly mixing high fructose corn syrup and water in a heating state to obtain a first mixed solution;
s200, adding white granulated sugar, a stabilizer, a sweetener, a food preservative and a malt extract into the first mixed solution, stirring and mixing uniformly, adjusting Brix to a required range by adding water, and heating to boil to obtain a second mixed solution;
s300, cooling the second mixed solution to 30-40 ℃, adding edible essence and hops extract, and filtering to obtain the beer flavor syrup.
2. The method of producing beer flavor syrup according to claim 1, wherein the heating temperature in S100 is 60 to 70 ℃.
3. A method of producing beer flavor syrup according to claim 1 or 2, wherein the Brix requirement range is 50% to 60%.
4. The method of claim 1, wherein the cooling in S300 comprises: cooling the second mixed solution of 1/3-1/2 to 30-40 ℃ through plate type ice water, adding edible essence and hop extract, stirring, adding the rest second mixed solution cooled to 30-40 ℃ through the plate type ice water, and stirring.
5. The method as claimed in claim 1 or 4, wherein the S300 is filtered by a 100-200 mesh filter screen.
6. The method of claim 1, wherein the stabilizer is gum arabic.
7. The method of claim 1, wherein the hop extract is one of a dihydro-isomerized hop extract, a tetrahydro-isomerized hop extract, a hexahydro-isomerized hop extract, and CO2One or more of flos Lupuli extract.
8. The method of making beer flavor syrup of claim 1, wherein the beer flavor syrup has a pH of 4.5-5.2.
9. A beer flavor syrup produced by the method of producing a beer flavor syrup according to any one of claims 1 to 8.
10. Use of the beer flavored syrup of claim 9 in brewing a beverage product.
CN202110600068.3A 2021-05-31 2021-05-31 Beer flavor syrup and preparation method and application thereof Pending CN113243474A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101875899A (en) * 2010-05-07 2010-11-03 青岛啤酒股份有限公司 Alcohol-free beer and preparation method thereof
CN108634077A (en) * 2018-04-04 2018-10-12 安徽顺鑫盛源生物食品有限公司 A kind of Radix Ophiopogonis flavored syrups and preparation method thereof
CN110240978A (en) * 2019-07-18 2019-09-17 齐鲁工业大学 One kind passing through addition CO2The method of hop extract raising beer acerbity and storage stability
CN110839747A (en) * 2019-12-02 2020-02-28 厦门凯利威生物科技有限公司 Roasted sweet potato flavor syrup and preparation method and application thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101875899A (en) * 2010-05-07 2010-11-03 青岛啤酒股份有限公司 Alcohol-free beer and preparation method thereof
CN108634077A (en) * 2018-04-04 2018-10-12 安徽顺鑫盛源生物食品有限公司 A kind of Radix Ophiopogonis flavored syrups and preparation method thereof
CN110240978A (en) * 2019-07-18 2019-09-17 齐鲁工业大学 One kind passing through addition CO2The method of hop extract raising beer acerbity and storage stability
CN110839747A (en) * 2019-12-02 2020-02-28 厦门凯利威生物科技有限公司 Roasted sweet potato flavor syrup and preparation method and application thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
方贵权等: "抗光啤酒生产的控制要点", 《啤酒科技》 *

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