CN1283675A

CN1283675A - Fruity beer and its brewing technology

Info

Publication number: CN1283675A
Application number: CN 00114527
Authority: CN
Inventors: 屠令臣; 姬智慧; 赵爱民; 武志远; 李涛
Original assignee: SHANGQIU BEER CO Ltd LANPAI GROUP CO HENAN PROV
Current assignee: SHANGQIU BEER CO Ltd LANPAI GROUP CO HENAN PROV
Priority date: 2000-04-27
Filing date: 2000-04-27
Publication date: 2001-02-14
Anticipated expiration: 2020-04-27
Also published as: CN1119409C

Abstract

A fruity beer is made up through conventional process except that fresh fruit juice and other additives are added during or after fermentation. Its advantages include good colour, agreeable taote, fruit smell, and fine and rich bubbles.

Description

Fruity beer and production method

The present invention relates to a kind of novel beer and production method.

Beer is a kind of nutritious, containing low the international of alcohol drinks, by consumers in general are liked, be commonly called as beer and be " liquid bread ", up to now be still the wine kind of production, consumption maximum in the world, along with China's reform and opening-up and development and national economy, living standards of the people improve constantly, and are also increasing to the demand of beer.Brewing industry also more and more obtains the concern of Government departments thus at present, newly-built producer in all parts of the country constantly increases, old brew-house satisfies the new demand of human consumer, numerous and confused technological transformation enlarges scale, to one 999 year China's beer factory surpassed 800 families, the beer ultimate production has also broken through 2,088 ten thousand tons, ranks the position of the second in the world beer big country, but with world developed country per capita the amount of drinking compare also and differ greatly.The continual renovation with the nutrition idea of improving constantly along with living standards of the people, beer consumption also more and more presents diversified trend, tradition coventional type beer has been difficult to satisfy the new demand of consumers in general, so beer industry progressively begins to be turned to by traditional beer production the production of the high-grade beer of nutritional type of multi-color, many tastes, eurypalynous beer production, particularly various local flavors.

The objective of the invention is for satisfying the human consumer and the market requirement, provide a kind of with the novel beer kind of fruity and the production method of this beer.

The present invention adds the beer that new fruit drink and sweeting agent, acidic flavoring agent etc. are made in traditional beer technology, be described in detail production method of the present invention below:

Technology of the present invention still adopts the traditional beer production technique, and its key is: beer of the present invention is during the fermentation or adds the beer that fruit drink makes after the fermentation.Production method of the present invention is:

1. from brewageing the workshop, get 10 ° of attenuate liquid, pol is 6 °, temperature is between 8-9 ℃, adopt aseptic technique, add in the small-sized fermentation jar, add 5-7 ℃ of cold boiling water then, add fruit drink, adding citric acid, sweeting agent, VC, haw liquid, flavouring agent are pressed the beer fermentation special process, through secondary fermentation in 7 days simultaneously, filtration then, can, sterilization, finished product.

2. from brewageing the workshop, get 10 ° of attenuate liquid, temperature is at 0～-1 ℃, store the ripe after drinking pasteurized beer liquid more than 7 days, fruit drink, citric acid, sweeting agent, VC, haw liquid are used in a preparation jar is left in deoxidation, sterilization, 0 ℃ of Soda Ash Light 99.2min. dilution after softening in, aforementioned pasteurized beer liquid and the fruit juice solution for preparing are filtered simultaneously, behind uniform mixing, enter the work in-process bright beer tank, can then, sterilization, finished product.

Fruit drink among the present invention is Sucus Mali pumilae, pear juice, Pulp Citrulli juice, orange juice, peach juice, apricot juice, jujube juice, Hami Melon Juice, Sucus Crataegi, bananas juice, pineapple juice.

The invention has the advantages that: wine body colour pool is attractive in appearance, the pure white exquisiteness of foam, and look shallow is limpid, taste is soft, the sense of CO2 thorn is sufficient, and fruital is pleasant, and sweet acid is good to eat, the drink back is happy tasty and refreshing, palatability is strong, has typical beer and fruital local flavor, and it is drunk by people to adapt to women, children, white collar etc. especially, not only, also in market competition, opened up a new road simultaneously for beer industry for beer industry has increased new variety.

Embodiment:

87 parts in high-quality Fructus Hordei Germinatus, 63 parts in rice, 0.5 part in high-quality hops, 3 parts of mineral waters, from 2 parts of granulated sugar, 1 part of sweetener, 2 parts of citric acids, 1 part of flavouring agent, 2 parts of fresh fruit meters, 0.2 part of vitamins C, 0.1 part of haw liquid, 0.1 part of ethyl malt powder.

Claims

1. fruity beer is characterized in that: beer of the present invention is to produce in the fermenting process or after fermentation in traditional beer to add the beer that fruit drink makes.

2. fruity beer production method, it is characterized in that: a whole set of technology still adopts the traditional beer production technique, and the adding of fruit drink has two kinds of methods:

A: from brewageing the workshop, get 10 ° of attenuate liquid, pol is 6 °, temperature is between 8-9 ℃, adopt aseptic technique, add in the small-sized fermentation jar, add 5-7 ℃ of cold boiling water then, add fruit drink, add citric acid, sweeting agent, VC, haw liquid, flavouring agent simultaneously, by traditional beer fermentation special process, through secondary fermentation in 7 days, filtration then, can, sterilization are finished product;

B: get 10 ° of attenuate liquid from brewageing the workshop, temperature is at 0～-1 ℃, store the ripe after drinking pasteurized beer liquid more than 7 days, fruit drink, citric acid, sweeting agent, VC, haw liquid are used in a preparation jar is left in deoxidation sterilization, 0 ℃ of Soda Ash Light 99.2min. dilution after softening in, with aforementioned pasteurized beer and the fruit drink solution for preparing, filter simultaneously, behind uniform mixing, enter the work in-process bright beer tank, can then, sterilization, finished product.