CN101348756A - Pineapple juice beer formula and production process - Google Patents
Pineapple juice beer formula and production process Download PDFInfo
- Publication number
- CN101348756A CN101348756A CNA2007101686992A CN200710168699A CN101348756A CN 101348756 A CN101348756 A CN 101348756A CN A2007101686992 A CNA2007101686992 A CN A2007101686992A CN 200710168699 A CN200710168699 A CN 200710168699A CN 101348756 A CN101348756 A CN 101348756A
- Authority
- CN
- China
- Prior art keywords
- beer
- pineapple
- syrup
- pineapple juice
- water
- 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.)
- Granted
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 41
- 235000013997 pineapple juice Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title description 15
- 238000009472 formulation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000234671 Ananas Species 0.000 claims abstract description 12
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 238000010926 purge Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000006073 displacement reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 11
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000003918 potentiometric titration Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention provides a formula for beer with pineapple juice. The beer with the pineapple juice in every thousand liter comprises the compositions according to certain mixture ratio: 340 to 350 liters of water, 40 kilograms of white granulated sugar, 0.45 kilograms of citric acid, 3 kilograms of pineapple host crystal I, 0.5 kilograms of pineapple essence, 0.15 kilograms of common salt, and 625 liters of 8 degree P beer zymotic fluid. The technique comprises the following steps: the white granulated sugar is dissolved and the sweet water is cooled rapidly, and the ingredients are added and are filtered. The formula for the beer with the pineapple juice has the advantages that the processing technique is scientific and reasonable, and the produced beer with the pineapple juice has good taste.
Description
Technical field
The present invention relates to the process for beer production field.
Background technology
Pineapple juice beer is a kind of local flavor beer, has certain health-care effect, is subjected to increasing human consumer the sixth of the twelve Earthly Branches and welcomes.At present the producer of domestic production pineapple juice beer seldom is subjected to that its manufacturing processing technic is scientific and reasonable not to the utmost to be limit, and the pineapple juice beer taste of production is good inadequately.
Summary of the invention
Purpose of the present invention is exactly at the scientific and reasonable not to the utmost deficiency of present pineapple juice beer manufacturing processing technic, and a kind of manufacturing processing technic that provides is scientific and reasonable, the pineapple juice beer formula and the production technique of the pineapple juice beer features good taste of production.
Outstanding advantage of the present invention is: complete processing is scientific and reasonable, the pineapple juice beer features good taste of production.
Pineapple juice beer formula is characterized in that the proportioning raw materials of every kilolitre pineapple juice beer is:
Water 340～350L white sugar 40kg citric acid 0.45kg
Pineapple host I 3kg flavoring pineapple essence 0.5kg salt 0.15kg
8 ° of P beer fermentation liquid 625L.
Its processing step is:
A, white sugar dissolving: water and white sugar are put into adjunce copper, treat to be warming up to 100 ℃ of insulation 10～15min after the white sugar dissolving, go to settling bath again,
B. the syrup chilling but: with the thin plate water cooler with the syrup chilling but, chilling is preceding with CO
2The gas ducting valve open is used CO
2Purge the air 10min in the displacement pipeline; The flow rate control of syrup is at 20m during chilling
3In/the h, the syrup cooling temperature is controlled at 5-8.0 ℃, and fills CO to syrup behind the thin plate water cooler
2
C. Pei Liao interpolation: citric acid, salt poured into after with the de-oxygenised water dissolving modify jar, successively pineapple host I, flavoring pineapple essence are poured into again modify jar in mixing, equal uniform flow adds before the essence filter
In bright beer tank;
D, filtration: use the alternately filtration of 8 ° of P beer fermentation liquids after the interflow device carries out syrup and fermenting-ripening, guarantee for the first time and last equal filtering fermentating liquid;
Behind e, the pure mellow wine canful, fill CO from the bright beer tank bottom
25～10min makes wine body thorough mixing even; Fill CO
2Can again in 16-20 hour is stablized in the back.
Description of drawings
Accompanying drawing 1 is the technological process of production figure of pineapple juice beer.
Embodiment
Concrete proportioning raw materials sees Table 1.
(1) white sugar dissolving:
1. brewing room adjunce copper (or boiling pot), settling bath, plate-type heat exchanger and syrup contact the pipeline wash procedure:
A. with the hot water injection to there not being foreign matter, the time is 10～20 minutes;
B.80 ℃ alkali lye (2.0～5.0%) wash cycles more than 30～40 minutes;
C. with the hot water injection to being neutral (potentiometric titration does not take on a red color), the time is 10～15 minutes;
D. plate-type heat exchanger and syrup the contact pipeline before the chilling syrup with the hot water sterilization more than 85 ℃ 10～15 minutes;
2. white sugar dissolving: water 340L and white sugar 40kg are added in adjunce copper or the boiling pot, be warming up to 100 ℃ of insulation 10～15min after the white sugar dissolving, go to settling bath again.
3. the cooling of syrup: chilling is preceding with CO
2The gas ducting valve open is used CO
2Purge 10min; The flow rate control of syrup is at 20m during chilling
3In/the h, the syrup cooling temperature is controlled at 5-8.0 ℃, and fills CO to syrup behind the thin plate water cooler
2
(2) filter:
1. before producing the beer fermentation liquid of choosing is judged, the fermented liquid that requires to choose does not have tangible yeast flavour;
2. syrup advances big jar: wheat juice pipeline is used hot water or steam sterilization 15～20min more than 85 ℃ with alkali wash cycles 30min, water flushing again to being neutral; Use CO for big jar
2Be equipped with and press; Should constantly taste during the residual water of discharge tube, begin into jar when pleasantly sweet;
3. Pei Liao interpolation: citric acid 0.45kg, salt 0.15kg are modified jar with pouring into after the de-oxygenised water dissolving, successively pineapple host I (commercially available prod) 3kg, flavoring pineapple essence (commercially available prod) 0.5kg are poured into and modify mixing in the jar, all uniform flow is added in the bright beer tank before the essence filter; Modify jar residual batching at twice with after the pure mellow wine dilution again stream be added in the bright beer tank; The volume that every kilolitre pineapple juice beer is prepared burden except that white sugar after dissolving is about 10 liters, if batching dissolved volume is not enough, should add de-oxygenised water;
4. filter: use the interflow device to carry out syrup and 625L8 ° of alternately filtration of P beer fermentation liquid, guarantee for the first time and last equal filtering fermentating liquid; During filtration, should draw sky to the syrup of pipeline, avoid loss, be lower than the amount of Theoretical Calculation, then replenish with de-oxygenised water as the amount of fructose water.
5. the control of 8 ° of P beer fermentation liquid measures: the amount of controlling 8 ° of P fermented liquids by the output of control syrup amount and pure mellow wine, after syrup filters and finishes, filter 8 ° of P fermented liquids at last together, the output of pineapple juice pure mellow wine (error control is in 1%) reaches requirement and just stops to filter.
6. behind the pineapple juice pure mellow wine canful, fill CO from the pineapple juice beer pot bottom
25～10min makes wine body thorough mixing even; Fill CO
2After stablize 16 hours ability at least and hand over the packing shop can.
(3) package production main points of processes control:
1. the process for sterilizing of pineapple juice beer is: I, VIII district: normal temperature, II, VII:35-40 ℃, III, VI district: 50-55 ℃, the IV district: 69 ± 0.5 ℃, the V district: 64 ± 0.5 ℃, other technology of the package control is pressed the ordinary beer production technique and is carried out.
2. after the pineapple juice beer can finishes, wine conveying pipe road, catcher and filling machine are washed to washing water earlier and do not contain sweet taste, clean up by general wine producing process again, could produce the wine of other kind, prevent and other wine generation crossed contamination with clear water.
The pineapple juice beer production formula
Claims (2)
1, pineapple juice beer formula is characterized in that the proportioning raw materials of every kilolitre pineapple juice beer is:
Water 340～350L white sugar 40kg citric acid 0.45kg
Pineapple host I 3kg flavoring pineapple essence 0.5kg salt 0.15kg
8 ° of P beer fermentation liquid 625L.
2, pineapple juice beer formula according to claim 1 is characterized in that its processing step is:
A, white sugar dissolving: water and white sugar are put into adjunce copper, treat to be warming up to 100 ℃ of insulation 10～15min after the white sugar dissolving, go to settling bath again,
B. the syrup chilling but: with the thin plate water cooler with the syrup chilling but, chilling is preceding with CO
2The gas ducting valve open is used CO
2Purge the air 10min in the displacement pipeline; The flow rate control of syrup is at 20m during chilling
3In/the h, the syrup cooling temperature is controlled at 5-8.0 ℃, and fills CO to syrup behind the thin plate water cooler
2
C. Pei Liao interpolation: citric acid, salt poured into after with the de-oxygenised water dissolving modify jar, successively pineapple host I, flavoring pineapple essence are poured into again modify jar in mixing, equal uniform flow is added in the bright beer tank before the essence filter;
D, filtration: use the alternately filtration of 8 ° of P beer fermentation liquids after the interflow device carries out syrup and fermenting-ripening, guarantee for the first time and last equal filtering fermentating liquid;
Behind e, the pure mellow wine canful, fill CO from the bright beer tank bottom
25～10min makes wine body thorough mixing even; Fill CO
2Can again after 16-20 hour is stablized in the back.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101686992A CN101348756B (en) | 2007-12-07 | 2007-12-07 | Pineapple juice beer formula and production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101686992A CN101348756B (en) | 2007-12-07 | 2007-12-07 | Pineapple juice beer formula and production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101348756A true CN101348756A (en) | 2009-01-21 |
| CN101348756B CN101348756B (en) | 2012-05-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101686992A Expired - Fee Related CN101348756B (en) | 2007-12-07 | 2007-12-07 | Pineapple juice beer formula and production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101348756B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109592A (en) * | 2014-06-23 | 2014-10-22 | 汪从新 | Heat-clearing urine-disinhibiting pineapple beer and preparation method thereof |
| CN104513774A (en) * | 2014-09-05 | 2015-04-15 | 英博金龙泉啤酒(湖北)有限公司 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
| CN107365649A (en) * | 2017-09-21 | 2017-11-21 | 海门臻凯工业设计有限公司 | A kind of fruity beer formula |
| CN108004073A (en) * | 2018-01-26 | 2018-05-08 | 广州从化珠江啤酒分装有限公司 | A kind of low dense pure mellow wine configuration device and production method |
| CN109022182A (en) * | 2018-08-31 | 2018-12-18 | 郑玲萍 | A kind of autumn pear health-preserving beer |
| CN114262647A (en) * | 2022-01-05 | 2022-04-01 | 英博金龙泉啤酒(湖北)有限公司 | Raspberry-flavored brewed beer formula and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038463A (en) * | 1988-06-14 | 1990-01-03 | 方锡芬 | Method of production of fragrant alcohol-free beer |
| CN1119409C (en) * | 2000-04-27 | 2003-08-27 | 河南蓝牌集团商丘啤酒有限公司 | Fruity beer and its brewing technology |
-
2007
- 2007-12-07 CN CN2007101686992A patent/CN101348756B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109592A (en) * | 2014-06-23 | 2014-10-22 | 汪从新 | Heat-clearing urine-disinhibiting pineapple beer and preparation method thereof |
| CN104109592B (en) * | 2014-06-23 | 2016-02-10 | 汪从新 | A kind of clearing away heat and promoting diuresis Pineapple beer and preparation method thereof |
| CN104513774A (en) * | 2014-09-05 | 2015-04-15 | 英博金龙泉啤酒(湖北)有限公司 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
| CN107365649A (en) * | 2017-09-21 | 2017-11-21 | 海门臻凯工业设计有限公司 | A kind of fruity beer formula |
| CN108004073A (en) * | 2018-01-26 | 2018-05-08 | 广州从化珠江啤酒分装有限公司 | A kind of low dense pure mellow wine configuration device and production method |
| CN109022182A (en) * | 2018-08-31 | 2018-12-18 | 郑玲萍 | A kind of autumn pear health-preserving beer |
| CN114262647A (en) * | 2022-01-05 | 2022-04-01 | 英博金龙泉啤酒(湖北)有限公司 | Raspberry-flavored brewed beer formula and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101348756B (en) | 2012-05-30 |
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Granted publication date: 20120530 Termination date: 20141207 |
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