CN100352905C - Cocoa beer and its preparation method - Google Patents
Cocoa beer and its preparation method Download PDFInfo
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- CN100352905C CN100352905C CNB2005100102379A CN200510010237A CN100352905C CN 100352905 C CN100352905 C CN 100352905C CN B2005100102379 A CNB2005100102379 A CN B2005100102379A CN 200510010237 A CN200510010237 A CN 200510010237A CN 100352905 C CN100352905 C CN 100352905C
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Abstract
The present invention relates to beer and a preparation method thereof, particularly to cocoa beer and a preparation method thereof. The aim of the present invention is to solve the problems of precipitate existence and short beer shelf life in blended beer liquid and to try to make the beer by using cocoa. The beer of the present invention comprises the raw materials in the following percentages by weight: 72 to 88% of malt, 6 to 14% of degreased cocoa powder, 3 to 7% of hops, and 3 to 7% of rice and white sugar. The preparation method of the present invention comprises: the hops accounting for 35 to 45% of the total weight of the hops are added into heated malt wort and boiled for 10 to 15 minutes; then, the hops accounting for 15 to 25% of the total weight of the hops are added into the malt wort; the degreased cocoa powder, and the rice and the white sugar which account for 30 to 50% of the total weight of the hops are added into the malt wort 8 to 12 minutes before the boiling is ended. The beer liquid of the present invention does not contain precipitates. The beer of the present invention has the advantages of clear and transparent beer quality, heavy and fragrant bouquet, palateful taste and abundant nutrients. The preparation method of the present invention has the advantages of unique technology, simple and direct steps, palateful beer quality and long product shelf life.
Description
Technical field:
The present invention relates to the preparation method of a kind of beer and this beer.
Background technology:
Beer is the drink that people like very much, once is described as " liquid bread ".The beer idol of adding fruit juice or vegetables juice in recent years has appearance, its objective is for taste that changes beer or the nutrition that increases beer.But these beer great majority are " blending " at present, are fruit juice or vegetables juice and the beer brewageed are converted system, and its shortcoming is in the wine liquid throw out to be arranged, and the quality guaranteed period of beer is short.Cocoa tree is described as " tree in paradise " by the occidentals, be described as " liquid rose " by the drink that can be made into, with " chocolate " that theobroma oil is made be known as " love food ".But also nobody attempts making beer with cocoa.
Summary of the invention:
The objective of the invention is to convert short problem of quality guaranteed period that throw out, beer are arranged in the system beer wine liquid and attempt making beer, a kind of cocoa beer and preparation method thereof is provided with cocoa for solution.Do not have throw out in the cocoa beer wine liquid of the present invention, have that vinosity is as clear as crystal, mouthfeel good, polytrophic characteristics; The preparation method has technology uniqueness, characteristics that step is simple and direct.Cocoa beer of the present invention is made by Fructus Hordei Germinatus, degrease cocoa powder, hops, rice, white sugar and water, the weight ratio of Fructus Hordei Germinatus and rice and water is 1: 4.6～5.2, the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%, and the weight ratio of rice and white sugar is 1～40: 1.The preparation method of cocoa beer of the present invention is: one, take off the row raw material at first by weight percentage: Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar, Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%, the weight ratio of rice and white sugar is 1～40: 1, gets the water of 4.6～5.2 times of Fructus Hordei Germinatus and rice gross weights again; Two, the Fructus Hordei Germinatus pulverized and rice are added water after reheat make wort; When temperature reaches 50～65 ℃, kept 50～60 minutes, add the hops that accounts for hops gross weight 35～45% in the wort after heating, boiled again 10～15 minutes, in wort, add the hops that accounts for hops gross weight 15～25% then again; Three, wort boiled 90～105 minutes again, was boiling end of a period adds the degrease cocoa powder and accounts for hops gross weight 30～50% in wort in the time of preceding 8～12 minutes hops, white sugar; Four, wort is fermented, fermentation time is 25～35 days, and leavening temperature is 11～12 ℃; Five, the wort after will fermenting filters the back can and gets final product through precipitation.Also residual a certain amount of theobroma oil in the general degrease cocoa powder, theobroma oil all is suspended in the wort in heating and boiling part, but during the fermentation, because leavening temperature has only 11～12 ℃, such temperature makes theobroma oil be frozen into particle, in wort, sink gradually, be filtered with other throw out.So, do not have throw out in the cocoa beer wine liquid of the present invention.Because cocoa powder and wort ferment simultaneously, the cocoa taste ten minutes in the beer characteristic.The present invention has as clear as crystal, the strong fragrance of vinosity, mellow, nutritious advantage.Cocoa beer of the present invention can promote the human vas expansion, promotes blood circulation, makes people's spirit vigorous, and the effect that promotes lust is arranged; Can promote gastrointestinal function, help digest to have the effect of diuresis, inhibition body fat, be a kind of beer of health-nutrition type.The preparation method of cocoa beer of the present invention has technology uniqueness, novelty, the advantage that step is simple and direct, vinosity is mellow, shelf life of products is long.
Embodiment:
Embodiment one: the cocoa beer of present embodiment is made by Fructus Hordei Germinatus, degrease cocoa powder, hops, rice, white sugar and water, the weight ratio of Fructus Hordei Germinatus and rice and water is 1: 4.6～5.2, and the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%.
Embodiment two: the weight percent of present embodiment Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 73%: hops 13%: 7%, rice and white sugar: 7%.Other composition is identical with embodiment one.
Embodiment three: the weight percent of present embodiment Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 87%: hops 7%: 3%, rice and white sugar: 3%.Other composition is identical with embodiment one.
Embodiment four: the weight percent of present embodiment Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 76%: hops 12%: 6%, rice and white sugar: 6%.Other composition is identical with embodiment one.
Embodiment five: the weight percent of present embodiment Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 84%: hops 8%: 4%, rice and white sugar: 4%.Other composition is identical with embodiment one.
Embodiment six: the weight percent of present embodiment Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 80%: hops 10%: 5%, rice and white sugar: 5%.Other composition is identical with embodiment one.
Embodiment one is to embodiment six, and the weight ratio of described rice and white sugar is 1～40: 1.
Embodiment seven: the making method of present embodiment cocoa beer is: one, take off the row raw material at first by weight percentage: Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar, Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%, get the water of 4.6～5.2 times of Fructus Hordei Germinatus and rice gross weights again; Two, the Fructus Hordei Germinatus pulverized and rice are added water after reheat make wort; When temperature reaches 50～65 ℃, kept 50～60 minutes, add the hops that accounts for hops gross weight 35～45% in the wort after heating, boiled again 10～15 minutes, in wort, add the hops that accounts for hops gross weight 15～25% then again; Three, wort boiled 90～105 minutes again, was boiling end of a period adds the degrease cocoa powder and accounts for hops gross weight 30～50% in wort in the time of preceding 8～12 minutes hops, white sugar; Four, wort is fermented, fermentation time is 25～35 days, and leavening temperature is 11～12 ℃; Five, the wort after will fermenting filters the back can and gets final product through precipitation.As bottled or canned after can under 65 ℃ of conditions, carry out germicidal treatment, the time is 30 minutes.The weight ratio of rice and white sugar is 1～40: 1 in the present embodiment.
Embodiment eight: the difference of the making method of present embodiment cocoa beer and embodiment seven is step 2 two, Fructus Hordei Germinatus and the rice pulverized and the hops that accounts for hops gross weight 50% is added to boil behind the water make wort, keep boiling 50～60 minutes, add the hops that accounts for hops gross weight 25% in the wort after boiling; Step 3, wort boiled 85～95 minutes again, were boiling end of a period adds the degrease cocoa powder and accounts for hops gross weight 25% in wort in the time of preceding 8～12 minutes hops, white sugar.Other step is identical with embodiment seven.The cocoa beer that present embodiment is produced has strong cocoa aroma and hops fragrance.
Embodiment nine: the difference of present embodiment and embodiment seven or embodiment eight is, joins in the wort in the cloth bag of in the step 3 degrease cocoa powder being packed into and boils.Other step is identical with embodiment seven or embodiment eight.Because cocoa powder is thinner, cocoa powder is packed into be convenient in the cloth bag filter.
Claims (8)
1, a kind of cocoa beer, it is made by Fructus Hordei Germinatus, degrease cocoa powder, hops, rice, white sugar and water, the weight ratio of Fructus Hordei Germinatus and rice and water is 1: 4.6～5.2, the weight percent that it is characterized in that Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%, and the weight ratio of rice and white sugar is 1～40: 1.
2, cocoa beer according to claim 1 is characterized in that the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 73%: hops 13%: 7%, rice and white sugar: 7%.
3, cocoa beer according to claim 1 is characterized in that the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 87%: hops 7%: 3%, rice and white sugar: 3%.
4, cocoa beer according to claim 1 is characterized in that the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 76%: hops 12%: 6%, rice and white sugar: 6%.
5, cocoa beer according to claim 1 is characterized in that the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 84%: hops 8%: 4%, rice and white sugar: 4%.
6, cocoa beer according to claim 1 is characterized in that the weight percent of Fructus Hordei Germinatus, degrease cocoa powder, hops, rice and white sugar is: Fructus Hordei Germinatus: degrease cocoa powder 80%: hops 10%: 5%, rice and white sugar: 5%.
7, a kind of preparation method of cocoa beer, it is characterized in that one, take off the row raw material at first by weight percentage: Fructus Hordei Germinatus: 72～88%, degrease cocoa powder: 6～14%, hops: 3～7%, rice and white sugar: 3～7%, the weight ratio of rice and white sugar is 1～40: 1, gets the water of 4.6～5.2 times of Fructus Hordei Germinatus and rice gross weights again; Two, the Fructus Hordei Germinatus pulverized and rice are added water after reheat make wort; When temperature reaches 50～65 ℃, kept 50～60 minutes, add the hops that accounts for hops gross weight 35～45% in the wort after heating, boiled again 10～15 minutes, in wort, add the hops that accounts for hops gross weight 15～25% then again; Three, wort boiled 90～105 minutes again, was boiling end of a period adds the degrease cocoa powder and accounts for hops gross weight 30～50% in wort in the time of preceding 8～12 minutes hops, white sugar; Four, wort is fermented, fermentation time is 25～35 days, and leavening temperature is 11～12 ℃; Five, the wort after will fermenting filters the back can and gets final product through precipitation.
8, the preparation method of cocoa beer according to claim 7 joins in the wort in the cloth bag that it is characterized in that in the step 3 degrease cocoa powder packed into and boils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100102379A CN100352905C (en) | 2005-08-02 | 2005-08-02 | Cocoa beer and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100102379A CN100352905C (en) | 2005-08-02 | 2005-08-02 | Cocoa beer and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1730644A CN1730644A (en) | 2006-02-08 |
| CN100352905C true CN100352905C (en) | 2007-12-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100102379A Expired - Fee Related CN100352905C (en) | 2005-08-02 | 2005-08-02 | Cocoa beer and its preparation method |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100291260A1 (en) * | 2006-01-17 | 2010-11-18 | Barry Callebaut Ag | Use of cacao polyphenols in beer production |
| CN103571674A (en) * | 2013-11-05 | 2014-02-12 | 哈尔滨艾博雅食品科技开发有限公司 | Cocoa beer powder and application method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098868A (en) * | 1994-04-18 | 1995-02-22 | 王瑞华 | Seasoning with alcoholic taste |
| CN1394516A (en) * | 2001-07-09 | 2003-02-05 | 孙天民 | Adult nutrient chocolate (sugar-free) food and its preparation method |
-
2005
- 2005-08-02 CN CNB2005100102379A patent/CN100352905C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098868A (en) * | 1994-04-18 | 1995-02-22 | 王瑞华 | Seasoning with alcoholic taste |
| CN1394516A (en) * | 2001-07-09 | 2003-02-05 | 孙天民 | Adult nutrient chocolate (sugar-free) food and its preparation method |
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| Publication number | Publication date |
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| CN1730644A (en) | 2006-02-08 |
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