LV12927B - Method for production of carbonated beer-beverages - Google Patents

Abstract

Object matter of the offered method for producing carbonated beer-beverages is following. An enriched with hop malt is mixed with softened water in ratio 1: 8 to 1: 12, sucrose syrup (65.7 %) or fructose (100 %) as well as natural juice or their extract is added. The obtained mash is carefully mixed, is pre-heated up to temperature 20 - 22 oC and suspension of brewer's yeast is added. Fermentation process is realised until alcohol content is 4 to 6 % after that the fermentation process is interrupted. The obtained liquid is decanted from yeast settling and is filtered using diatomite-filter. All the other components of beverage after that are added to obtained beer (according to formulation of drink). The drink is filtered and pasteurised. The specific character of method is that beer is filtered using diatomite-filter before addition of all other components and carbon dioxide is infused into flow after pasteurisation at a temperature of 5 to 10 oC. The combined cooling and supplementary filtration allows to eliminate the ballast-substances more effectively as well as to improve organoleptically indices of drink.

Description

Izgudrojuma formulaFormula of the Invention

1. Gāzētu alus dzērienu ražošanas paņēmiens, kas ietver alus iegūšanu, tā filtrēšanu, pasterizāciju, apstrādātā alus sajaukšanu ar citiem dzēriena komponentiem, ogļskābās gāzes ievadīšanu maisījumā un pildīšanu; atšķiras ar to, ka alus iegūšanas stadijā rauga suspensiju ievada misā, kas iegūta sajaucot ar apiņiem bagātinātu iesala ekstraktu ar mīkstinātu ūdeni attiecībā 1:8 līdz 1:12, un ar cukura sīrupu vai fruktozi, un to raudzē līdz spirtu saturam 4 - 6 %, bet pēc tam iegūto alu samaisa ar pārējiem dzēriena komponentiem, nobeigumā dzērienu filtrējot un pasterizējot.A method of making carbonated beer beverages comprising brewing beer, filtering it, pasteurisation, blending the processed beer with other beverage components, adding carbon dioxide to the mixture and filling it; characterized in that, at the brewing stage, the yeast suspension is fed into a must obtained by mixing hop-enriched malt extract with soft water in a ratio of 1: 8 to 1:12 and sugar syrup or fructose and fermented to an alcoholic strength of 4 to 6% , and then the resulting beer is mixed with the other components of the drink, finally filtering and pasteurizing the drink.

2. Paņēmiens pēc punkta 1, kas atšķiras ar to, ka alu pirms dzēriena pārējo komponentu ievadīšanas filtrē caur diatorrffta filtru.2. A process according to claim 1, wherein the beer is filtered through a diatorrhea filter before the other components of the beverage are added.

3. Paņēmiens pēc punkta 1, kas atšķiras ar to, ka ogļskābo gāzi dzērienā ievada plūsmā pie 5 -10° C.3. The method of claim 1, wherein the carbon dioxide gas is introduced into the beverage in a stream at 5 -10 ° C.

4. Paņēmiens pēc punkta 1, kas atšķiras ar to,ka dabiskās sulas vai ekstraktus ievada tieši misā.4. A process according to claim 1, wherein the natural juices or extracts are directly added to the must.

Claims (4)

LV 12927 Izgudrojuma formula 1. Gāzētu alus dzērienu ražošanas paņēmiens, kas ietver alus iegūšanu, tā filtrēšanu, pasterizāciju, apstrādātā alus sajaukšanu ar citiem dzēriena komponentiem, ogļskābās gāzes ievadīšanu maisījumā un pildīšanu; atšķiras ar to, ka alus iegūšanas stadijā rauga suspensiju ievada misā, kas iegūta sajaucot ar apiņiem bagātinātu iesala ekstraktu ar mīkstinātu ūdeni attiecībā 1:8 līdz 1:12, un ar cukura sīrupu vai fruktozi, un to raudzē līdz spirtu saturam 4 - 6 %, bet pēc tam iegūto alu samaisa ar pārējiem dzēriena komponentiem, nobeigumā dzērienu filtrējot un pasterizējot.A method for producing aerated beer beverages, comprising brewing, filtering, pasteurizing, mixing treated beer with other beverage components, introducing carbon dioxide into a mixture, and filling; characterized in that, at the brewing stage, the yeast suspension is introduced into a wort obtained by mixing the hops-enriched malt extract with the softened water in a ratio of 1: 8 to 1:12 and with sugar syrup or fructose and fermented to an alcohol content of 4 to 6% but then the resulting beer is mixed with the other ingredients of the drink, finally filtering and pasteurizing the drink. 2. Paņēmiens pēc punkta 1, kas atšķiras ar to, ka alu pirms dzēriena pārējo komponentu ievadīšanas filtrē caur diatomīta filtru.Method according to claim 1, characterized in that the beer is filtered through a diatomaceous filter before the other components of the beverage are administered. 3. Paņēmiens pēc punkta 1, kas atšķiras ar to, ka ogļskābo gāzi dzērienā ievada plūsmā pie 5 -10° C.3. The method of claim 1, wherein the carbon dioxide is introduced into the beverage at a flow of 5 to 10 ° C. 4. Paņēmiens pēc punkta 1, kas atšķiras ar to, ka dabiskās sulas vai ekstraktus ievada tieši misā.4. The method of claim 1, wherein the natural juices or extracts are fed directly into the wort.