Brewing method of beer compound liquor
The invention discloses a brewing method of beer compound liquor. The brewing method comprises the following steps: treating beer by adopting a modern vacuum low-pressure distillation technology to obtain beer distilled liquor, taking the beer distilled liquor as a liquor base, adding water, concent...
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| creator | JIA FENGCHAO WANG XIN ZONG JIAWEI LIU FEI LI SHUANG LI FUCHENG LIN ZHIPING |
| description | The invention discloses a brewing method of beer compound liquor. The brewing method comprises the following steps: treating beer by adopting a modern vacuum low-pressure distillation technology to obtain beer distilled liquor, taking the beer distilled liquor as a liquor base, adding water, concentrated fruit juice, white granulated sugar or high fructose syrup and several of essence for foods, a pigment, citric acid, DL-malic acid, sodium citrate and natural carotene, and carrying out blending, mixing, storage, sterilization and packaging technologies to obtain the beer compound liquor. Proved by experiment, as for the beer compound liquor obtained by the brewing method, the alcohol strength is 0.5-20.0%vol, the total sugar is smaller than or equal to 150g/L, the carbon dioxide content is 4-5g/L, and the density is 1.015-1.035g/mL; and the beer compound liquor also has the special flavor of the beer distilled liquor besides the taste and the fragrance of natural juice, and has obvious difference in the char |
| format | Patent |
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The brewing method comprises the following steps: treating beer by adopting a modern vacuum low-pressure distillation technology to obtain beer distilled liquor, taking the beer distilled liquor as a liquor base, adding water, concentrated fruit juice, white granulated sugar or high fructose syrup and several of essence for foods, a pigment, citric acid, DL-malic acid, sodium citrate and natural carotene, and carrying out blending, mixing, storage, sterilization and packaging technologies to obtain the beer compound liquor. Proved by experiment, as for the beer compound liquor obtained by the brewing method, the alcohol strength is 0.5-20.0%vol, the total sugar is smaller than or equal to 150g/L, the carbon dioxide content is 4-5g/L, and the density is 1.015-1.035g/mL; and the beer compound liquor also has the special flavor of the beer distilled liquor besides the taste and the fragrance of natural juice, and has obvious difference in the char</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170620&DB=EPODOC&CC=CN&NR=106867729A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170620&DB=EPODOC&CC=CN&NR=106867729A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JIA FENGCHAO</creatorcontrib><creatorcontrib>WANG XIN</creatorcontrib><creatorcontrib>ZONG JIAWEI</creatorcontrib><creatorcontrib>LIU FEI</creatorcontrib><creatorcontrib>LI SHUANG</creatorcontrib><creatorcontrib>LI FUCHENG</creatorcontrib><creatorcontrib>LIN ZHIPING</creatorcontrib><title>Brewing method of beer compound liquor</title><description>The invention discloses a brewing method of beer compound liquor. The brewing method comprises the following steps: treating beer by adopting a modern vacuum low-pressure distillation technology to obtain beer distilled liquor, taking the beer distilled liquor as a liquor base, adding water, concentrated fruit juice, white granulated sugar or high fructose syrup and several of essence for foods, a pigment, citric acid, DL-malic acid, sodium citrate and natural carotene, and carrying out blending, mixing, storage, sterilization and packaging technologies to obtain the beer compound liquor. 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The brewing method comprises the following steps: treating beer by adopting a modern vacuum low-pressure distillation technology to obtain beer distilled liquor, taking the beer distilled liquor as a liquor base, adding water, concentrated fruit juice, white granulated sugar or high fructose syrup and several of essence for foods, a pigment, citric acid, DL-malic acid, sodium citrate and natural carotene, and carrying out blending, mixing, storage, sterilization and packaging technologies to obtain the beer compound liquor. Proved by experiment, as for the beer compound liquor obtained by the brewing method, the alcohol strength is 0.5-20.0%vol, the total sugar is smaller than or equal to 150g/L, the carbon dioxide content is 4-5g/L, and the density is 1.015-1.035g/mL; and the beer compound liquor also has the special flavor of the beer distilled liquor besides the taste and the fragrance of natural juice, and has obvious difference in the char</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | Brewing method of beer compound liquor |
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