CN1276997A

CN1276997A - Natural malt juice beverage and its production process

Info

Publication number: CN1276997A
Application number: CN 00114529
Authority: CN
Inventors: 屠令臣; 赵爱民; 姬智慧; 李金堂; 郇树乾
Original assignee: SHANGQIU BEER CO Ltd LANPAI GROUP CO HENAN PROV
Current assignee: SHANGQIU BEER CO Ltd LANPAI GROUP CO HENAN PROV
Priority date: 2000-04-26
Filing date: 2000-04-26
Publication date: 2000-12-20
Anticipated expiration: 2020-04-26
Also published as: CN1111363C

Abstract

Natural malt juice beverage is produced with malt juice as the intermediate product in beer producer and through adding suspending agent, stabilizer, preservative, sweetening agent and acidizing agent. It contains 18 kinds of amino acids, vitamins, and trace elements, has not only the functions of cooling and quenching thirst, but also the health functions of invigorating kidney, nourishing liver, beautifying, aiding digestion and regulating body's micro circulation. It may be drunk all the year around and the present invention opens one new way for beer producer.

Description

Natural malt juice beverage and production method

The present invention relates to a kind of beverage and drink producing method, the beverage that particularly utilizes beer raw material to produce.

The beer market competition is in the red-hotization stage at present, and for contending for markets, strength is pieced together by each producer, and price reduction is dumped, and enterprise's name is full of thanks to real.The beer market development and the coexistence of pacing up and down.In the case, how beer industry should find out a new road of development, is the key that enterprise changes present predicament.Beverage is a major product of consumer spending in spring in summer, and along with the progressively raising of people's living standard, the beverage of some top grades, auxotype progressively enters family, has become the frequent consumer products of some families.Though various in the market brands, various types of beverages are tinkling of jades to meet the eye on every side, and the beverage of real auxotype also is not too many, and the beverage that only has the effect of quenching one's thirst still occupies the majority.

The objective of the invention is to utilize the middle brewer's wort of brewery's Beer Brewage, make malt juice beverage through special process, the one, be that beverage market increases a high-grade nutrition type beverage kind, the 2nd, for a new road is opened up in the development of beer industry.

The present invention is the beverage that utilizes the saccharification operation is come out in the Beer Brewage brewer's wort to make, and is described in detail production method of the present invention below.

Production method of the present invention is: and brewer's wort → add carragheen boils 30 minutes → thin plate of 90 minutes → whirlpool precipitation tank for precipitation and is cooled to that 3--5 ℃ → surge tank adds anticorrisive agent, stabilizing agent and various sweetener and acid → filtrations → allotment adds carbonated water constant volume → can, seals → pasteurize → and decals cases

For preventing that the brewer's wort coarse sludge from separating out, at first adjust every liter of brewer's wort of brewer's wort pH value to 5.0 and add carragheen 0.02g coctoprecipitinogen and be not less than 90 minutes, add suspending agent carboxyl methyl cellulose FH9; For preventing the pollution of various disease microorganisms to beverage, anticorrisive agent adopts Sodium Benzoate, potassium sorbate, tannin antistaling agent and CO ₂The associating use; For solving the brewer's wort haze problem, adopt the interpolation papain to solve, temperature is at 65--70 ℃; For making taste better, sweetener adopts white granulated sugar, honey, sweetener, and acid adopts citric acid and malic acid, and pH value is at 3.5--3.9.

Malt juice beverage of the present invention is produced each raw material proportioning: brewer's wort 10--50%; Suspending agent carboxyl methyl cellulose FH9, consumption are 0.1--0.2%; Preservative sodium benzoate 0.15%, potassium sorbate 0.10%, tannin antistaling agent 0.03%, CO ₂0.4--0.5kg/cm ³Stabilizing agent papain consumption is 10--20ppm, sweetener white granulated sugar 3--4%, honey 0.5--1%, sweetener 0.3--0.5%; Acid citric acid 1.5--1.8%, malic acid 0.15--0.3%, remainder are treated water.

The mechanism of the present invention's batching is: because of the brewer's wort main component is big molecule carbohydrate and hmw protein, less stable, brewer's wort without the special process processing, can see that generally speaking the macromolecule coarse sludge separates out in 30 minutes, see more big molecule sediment with interior in 24 hours, and utilized culture propagation to change into small-molecule substances such as the low diffluent fat of molecule, alcohol, aldehyde, acid usually.To not add under the culture propagation situation, guarantee that brewer's wort does not precipitate, at first need adjust the brewer's wort pH value about 5.0, coctoprecipitinogen adds suspending agent then with brewer's wort fining agent carragheen, as agar-agar, gelatin, carboxyl methyl cellulose FH9 etc., select for use carboxyl methyl cellulose FHG9 taste best through test, and stability is also better.Because of the potential natural enemy of brewery's preparation of drinks maximum is saccharomycete and wild yeasts bacterium and various disease microorganism, and brewer's wort is the high nutrient medium of these microorganisms, in case infect a kind of in the various microorganisms, malt juice beverage degenerates soon, spoiled, muddy, precipitation and can not drinking, and selecting the associating anticorrisive agent for use through test is Sodium Benzoate, potassium sorbate, tannin antistaling agent and CO ₂, can play good antisepsis.For preventing the beverage turbidity sediment, select the papain used as stabilizers, decompose small molecular protein, guarantee the stability of beverage.As a kind of quality drinks nutrition is important one side, but taste also is very important, moderate as sugariness and acidity, just can get consumer reception.So adopt mixing sweetener and acid, sweetener selects based on white granulated sugar, adds low amount of sweet monosodium glutamate and honey, acid selects citric acid to add the malic acid allotment.

Beverage advantage of the present invention is: owing to adopt brewer's wort to make raw material, so beverage belongs to a kind of high-grade nutrition type beverage, it contains carbohydrate, sugar, sucrose, maltose, dextrin, and nitrogen substance is abundant, also contain 18 necessary seed amino acids of human body, various trace elements, potassium sodium, calcium, magnesium, zinc and the plain B of little life ₁, B ₂, B ₆And vitamin C, have cool, thirst-quenching, kidney tonifying nourishing the liver, the gas hair tonic of overflowing, beautifying face and moistering lotion, promotion digestion, regulate effect such as microcirculation in human body.Because of containing foam in the beverage, novel unique, the soft coordination of taste, suitable for four seasons, simultaneously, providing a new road in the more and more drastic competition at present also for beer industry.

Claims

1, a kind of natural malt juice beverage is characterized in that: it is the beverage that utilizes the saccharification operation is come out in the Beer Brewage brewer's wort to make.

2, the production method of natural malt juice beverage is: brewer's wort adds carragheen coctoprecipitinogen, be cooled to 3--5 ℃ through thin plate, in surge tank, add anticorrisive agent, stabilizing agent and various sweetener and acid, filter again, allotment adds the carbonated water constant volume after filtering, last can, seal, pasteurize, decals vanning.

3, the production method of malt juice beverage according to claim 2 is characterized in that: at first transfer brewer's wort pH value to 5.0, every liter of brewer's wort adds carragheen 0.02g, and coctoprecipitinogen is no less than 90 minutes; The suspending agent that adds is carboxyl methyl cellulose FH9, and anticorrisive agent is Sodium Benzoate, potassium sorbate, tannin antistaling agent and CO ₂Stabilizing agent papain, sweetener are that white granulated sugar adds sweetener and honey, and acid is citric acid and malic acid.

4, malt juice beverage production method according to claim 3 is characterized in that: brewer's wort is 10--50%, and carboxyl methyl cellulose FH9 is 0.1--0.2%, Sodium Benzoate 0.15%, potassium sorbate 0.10%, tannin antistaling agent 0.03%, CO ₂0.4--0.5kg/cm ³, the papain consumption is 15--20ppm, white granulated sugar 3--4%, and honey 0.5--1%, sweetener 0.3--0.5%, citric acid 1.5--1.8%, malic acid 0.15--0.3%, all the other are treated water.