CN109706014A - 一种菠萝啤酒 - Google Patents

一种菠萝啤酒 Download PDF

Info

Publication number
CN109706014A
CN109706014A CN201711006020.XA CN201711006020A CN109706014A CN 109706014 A CN109706014 A CN 109706014A CN 201711006020 A CN201711006020 A CN 201711006020A CN 109706014 A CN109706014 A CN 109706014A
Authority
CN
China
Prior art keywords
beer
alcohol
tannin
aspartame
pineapple
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
Application number
CN201711006020.XA
Other languages
English (en)
Inventor
徐方方
张�杰
程静
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suizhou Vocational and Technical College
Original Assignee
Suizhou Vocational and Technical College
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Suizhou Vocational and Technical College filed Critical Suizhou Vocational and Technical College
Priority to CN201711006020.XA priority Critical patent/CN109706014A/zh
Publication of CN109706014A publication Critical patent/CN109706014A/zh
Pending legal-status Critical Current

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)

Abstract

一种菠萝啤酒,其特征在于它由4度无醇啤酒清酒、白砂糖、阿斯巴甜、柠檬酸、单宁、菠萝香精、焦糖色,其重量份配比为:4度无醇啤酒清酒500,白砂糖17‑22,阿斯巴甜0.15‑0.35,柠檬酸0.8‑1,单宁0.015‑0.35,菠萝香精0.4‑0.6,焦糖色0.08‑0.12,水450‑500。

Description

一种菠萝啤酒
技术领域
本发明涉及一种菠萝啤酒。
背景技术
近年来,“禁酒令”实施后,趋近于0酒精度的无醇啤酒,让人更有风度,是不宜饮酒、不胜酒力人群的首选饮品。目前,市场上的果味啤酒饮料较畅销,但实际上果味啤酒饮料属于饮料而非啤酒。在无醇啤酒的基础上,开发一种集无醇啤酒与果味啤酒饮料特色于一身的产品具有很大的市场前景。
发明内容
本发明的目的就是针对市场需求,发明一种既有无醇啤酒的优点,又有果味啤酒特色的产品,而提供一种菠萝啤酒。
一种菠萝啤酒,其特征在于它由4度无醇啤酒清酒、白砂糖、阿斯巴甜、柠檬酸、单宁、菠萝香精、焦糖色,其重量份配比为:
4度无醇啤酒清酒500 白砂糖17-22 阿斯巴甜0.15-0.35
柠檬酸0.8-1 单宁0.015-0.35 菠萝香精0.4-0.6
焦糖色0.08-0.12 水450-500。
本发明有益效果为:既有无醇啤酒的优点,又有果味,没有酒精度。
具体实施方式:
一种菠萝啤酒,其特征在于它由4度无醇啤酒清酒、白砂糖、阿斯巴甜、柠檬酸、单宁、菠萝香精、焦糖色,其重量份配比为:
4度无醇啤酒清酒500 白砂糖17-22 阿斯巴甜0.15-0.35
柠檬酸0.8-1 单宁0.015-0.35 菠萝香精0.4-0.6
焦糖色0.08-0.12 水450-500。

Claims (1)

1.一种菠萝啤酒,其特征在于它由4度无醇啤酒清酒、白砂糖、阿斯巴甜、柠檬酸、单宁、菠萝香精、焦糖色,其重量份配比为:
4度无醇啤酒清酒500 白砂糖17-22 阿斯巴甜0.15-0.35
柠檬酸0.8-1 单宁0.015-0.35 菠萝香精0.4-0.6
焦糖色0.08-0.12 水450-500。
CN201711006020.XA 2017-10-25 2017-10-25 一种菠萝啤酒 Pending CN109706014A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711006020.XA CN109706014A (zh) 2017-10-25 2017-10-25 一种菠萝啤酒

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711006020.XA CN109706014A (zh) 2017-10-25 2017-10-25 一种菠萝啤酒

Publications (1)

Publication Number Publication Date
CN109706014A true CN109706014A (zh) 2019-05-03

Family

ID=66252999

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711006020.XA Pending CN109706014A (zh) 2017-10-25 2017-10-25 一种菠萝啤酒

Country Status (1)

Country Link
CN (1) CN109706014A (zh)

Similar Documents

Publication Publication Date Title
DD202104A5 (de) Verfahren zur herstellung von alkoholfreien getraenken mit hefearoma
NO165553B (no) Fremgangsmaate for fremstilling naturlig karbonert drikke.
UA109899C2 (uk) Слабоалкогольний або безалкогольний напій, базований на ферментованому солоді, та спосіб його отримання
TWI645786B (zh) 無酒精啤酒風味飲料之維持泡沫之改善方法、及無酒精啤酒風味飲料之製造方法
AU2017276972A1 (en) Method for making sweet wine with grape flavor, and sweet wine with grape flavor
Thornton et al. Deacidification of red and white wines by a mutant ofSchizosaccharomyces malidevoransunder commercial winemaking conditions
Boivin et al. Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice
CN106701411A (zh) 一种枸杞、葡萄、沙棘果酒的制备方法
Singh et al. Evaluation of litchi juice concentrate for the production of wine
Morata et al. New biotechnologies for wine fermentation and ageing
CN101602987A (zh) 一种富含黄腐酚的啤酒制备方法
Rivera-Espinoza et al. Characterization of a wine-like beverage obtained from sugarcane juice
CN104818182A (zh) 一种发酵型暴马丁香花酒及其制备方法
CN109706014A (zh) 一种菠萝啤酒
CN104987982A (zh) 一种干白雪梨酒的工艺
Kunicka-Styczyńska et al. The trends and prospects of winemaking in Poland
CN112522051B (zh) 一种枸杞果酒及其生产工艺
Joshi et al. Importance, nutritive value, role, present status and future strategies in fruit wines in India
CN109112026A (zh) 一种起泡酒
Joshi et al. Preparation of plum wine with reduced alcohol content: Effect of must treatment and blending with sand pear juice on physico-chemical and sensory quality
CN107815374A (zh) 一种杨梅利口酒的酿造方法
CN113073022B (zh) 一种果酒的微生物澄清方法
EP2009090A1 (en) Mixed alcoholic beverage
Pietrafesa Non-Saccharomyces yeasts for reduction of ethanol content in wine
JP2004215634A (ja) 酵母入り飲料に糖類を添加して飲む発泡酒

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20190503