一种新型可乐型饮料的研制

主要研究以啤酒生产的原料作为部分原料,辅以可乐原料,采用特殊工艺生产一种新型可乐饮料。该产品既具有黑啤酒的外观特征又具有普通可乐的口感特征,是一种介于啤酒和可乐之间的新产品。     

谈可乐饮料的生产

可乐是一种无醇而含气的嗜好性软饮料。它具有工艺复杂,生产周期较长的特点,但根据人民生活水平日益提高的需求,应积极发展可乐饮料的生产,本文就可乐饮料的生产技术浅谈如下,供同行参考。     

合成啤酒的生产技术

合成啤酒是以大麦芽、大米、啤酒花、食用酒精、二氧化碳为原料加工成的一种新型饮料。经三年生活实践证明,工艺稳定、生产周期短、投资少、效益高。不仅风味与酿造啤酒无异,且也同样有健脾开胃、助消化、去暑、利尿等功能。其理化指标也与酿造啤酒相同。     

谈可乐饮料的生产

<正> 可乐是一种无醇而含气的嗜好性软饮料。它具有工艺复杂,生产周期较长的特点,但根据人民生活水平日益提高的需求,应积极发展可乐饮料的生产,本文就可乐饮料的生产技术浅谈如下,供同行参考。     

红枣可乐饮的研制

本实验对以乐陵小枣为主要原料的碳酸饮料进行了探索,结合国外可乐饮料的生产技术,摸索出生产该饮料的各种工艺条件及数据,生产出质量、风味及营养成分俱佳的红枣可乐饮料,可用于指导工业化生产。     

10°P珍珠保健啤酒的研制

概述我们研制的10°P 珍珠保健啤酒是采用国家卫生部批准使用的酶解珍珠原液,枸杞提取液和蜂蜜为原料,以优质啤酒为载体,经严格的工艺操作,生产出具有免疫调节人体功能的一种新型保健啤酒。     

果露醇饮料的研制

果露醇是含有啤酒和二氧化碳气体、并具有水果风味的一种新型饮料。本文介绍了该饮料的配方、工艺和技术要求。     

啤酒醋饮料的研制

以废啤酒为主要原料,研究了废啤酒醋酸发酵的制作工艺及醋饮料的配方。制成了具有营养和保健功能的啤酒醋饮料。     

淀粉衍生物在饮料中应用

<正>淀粉衍生物作为改善饮料感官性状的重要配料,已有悠久的历史。从传统的碳酸饮料、非碳酸饮料、固体饮料、含酒精饮料到现今的新型功能饮料,高果玉米糖浆(HFCS)和麦芽糊精一直是标准配料。 淀粉衍生物可为饮料提供甜味,增强风味,改善口感和提高稳定性;亦是一些营养剂和发酵萃取物原料,如可用以生产特殊的啤酒添加剂;葡萄糖焦糖色素还是可乐型饮料重要组分。为了满足消费者对健康食品的要求,一种新型甜味剂——结晶赤藓糖醇也已出现于饮料中,其不仅能满足感官需要,同时又能大幅降低产品的热值。 本文综述淀粉衍生物在饮料中主要功能,并介绍使用复配甜味剂一些新认识。     

可乐型焦糖色的试制

可乐型焦糖色是以大米淀粉为原料,采用双酶法水解成葡萄糖再用催化剂转色工艺而制得的。它是一般焦糖色(酱色)升级换代产品,不但能抗酸而且还耐盐,添加于可乐饮料中增色而澄清,无沉淀物,是可乐饮料不可缺少的着色剂。据资料报导,近年来,国外多数使用蔗糖、果糖及精制葡萄糖等为原料生产可乐型焦糖色,成本较高。根据我国的国情,市场     

薯粮威士忌的生产工艺

选用当地产的鲜红薯和小麦为主要原料，结合啤酒制麦芽、糖化工艺和威士忌酿造工艺，生产出兼具中国白酒风味的薯粮威士忌。对原料选用、生产工艺操作要点做了详细地说明，成品既具有丰富的麦芽香和薯香，又有浓郁的发酵香味，有很强的可接受性和适应性。     

A review of methods of low alcohol and alcohol-free beer production

The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efficiency and usability. This paper presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement.     

Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low‐alcohol beer

Low‐alcohol beer (0.5–1.2% v/v ethanol) is a less common brewing industry output than standard beer but there is an increasing interest in this product, as evidenced by increased attention to health and safety and government policies on alcohol and diet. The main challenge in the production of low‐alcohol beer is the achievement of a product as similar as possible to regular beer, particularly concerning the content of the volatile compounds. These compounds can be lost during the physical removal of alcohol by dialysis, reverse osmosis and vacuum rectification. Consequently, an alternative technique is the use of biological methods, which involve the employment of non‐conventional yeasts. In this paper, 11 non‐conventional yeast strains were tested for low‐alcohol beer production. The strains used belonged to two different species: Saccharomycodes ludwigii and Zygosaccharomyces rouxii. The beer samples produced by these strains were analysed for their ethanol content and main volatile compounds. The S. ludwigii strains were more suitable for brewing low‐alcohol beer, especially strain DBVPG 3010, which also showed a higher content of esters and a lower amount of diacetyl compared with previous reports. The Z. rouxii strains produced an ethanol and diacetyl content above the taste threshold. This screening project can be considered as a first step towards the production of low‐alcohol beer by means of new selected non‐conventional yeasts. Copyright © 2015 The Institute of Brewing & Distilling     

高浓啤酒稀释工艺效益分析

高沈啤酒稀释工艺是指糖化的高浓麦汁在发酵前或发酵后，与定量的无菌脱氧水混合至所需浓度的啤酒生产工艺。该工艺生产的啤酒清爽、口感纯正、杀口力强，非生物稳定性高，工艺、质量便于控制；可大幅度降低水、电、煤的消耗；提高设备利用率和劳动生产率，提高产量15％－50％。其缺点：（1）糖化收得率低；（2）成品CO2含量偏低；（3）溶解氧控制不好，易造成啤酒老化味；（4）必须控制稀释水中各离子含量。（孙悟）     

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C⁴D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO₂ available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.     

葡萄啤酒的工艺研究

将葡萄汁或葡萄原酒与啤酒生产工艺相结合,生产出既具有玖瑰葡萄香味又不失啤酒风味的葡萄啤酒新产品,其基本工艺是将葡萄汁或葡萄原酒以原料方式加入到啤酒生产中,啤酒花采用煮沸法制出酒花汁也加入到啤酒生产中,从而制做出清爽型啤酒的新产品.     

Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability

While drinkability is of paramount importance when discussing beer, there is no established methodology to assess it. The main objective of the present study was to develop a new method of sensory evaluation with consumers to obtain a better understanding of beer drinkability. With the aim of being practically and effectively used in a wide range of consumer tests in an ad libitum consumption setting, a new method called the “Multiple-sip Drinkability Test” was developed to evaluate beer drinkability defined as “the will of drinking”. The method is based on Temporal Dominance of Sensations (TDS) paired with dynamic wanting.This paper presents the test designs and the results from two studies of four commercial Japanese beers, one conducted with an expert sensory panel and the other with a naïve panel of consumers. The results revealed the importance of monitoring dynamic wanting over sips. In both studies, product differences in wanting, almost nonexistent at the beginning, gradually became larger.These studies also elicited the characteristics of beer with high drinkability. The product that attained the highest wanting scores in both studies was perceived as having less of a standout flavor, thereby producing fewer build-up effects on sensory perceptions, which suggests that the greater the sensory load produced by a beer, the less one wants to drink it continuously. This methodology should be used with different types of beers and consumers to obtain a broader understanding of the sensory drivers of beer drinkability and consumer satisfaction.     

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Craft beer is often produced as a non‐filtered, unpasteurized and bottle re‐fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro‐breweries is to meet these requirements in producing a high‐quality beer. In Italy, as well as in Sardinia, the number of micro‐breweries is increasing. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro‐breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference. Copyright © 2015 The Institute of Brewing & Distilling     

多元统计分析技术在市售纯生啤酒一致性研究中的应用

目的 研究不同品牌和不同工厂市售纯生啤酒特征和产品质量一致性。方法 以国内3个品牌共计9个工厂1年内生产的不同批次纯生啤酒为研究对象,采用气相色谱法测定啤酒的风味代谢产物并由国家级专业评酒委员进行样品感官评价分析,以多元统计分析方法中的主成分分析(principal component analysis,PCA)、聚类分析(cluster analysis, CA)研究不同品牌纯生啤酒一年内生产的不同批次之间的产品特质和一致性。结果 研究结果显示3个品牌之间风味代谢物差异不大,感官评价分析差异较大,B品牌一致性最差,A品牌次之,C品牌最好。B品牌出现日光臭比率为19.4%,出现均值0.18以上纸板味的比率为48.4%,缺陷量级为专业级国家评委可感知,普通消费者难以察觉,国内纯生啤酒风味评价良好。结论 多元统计分析方法可用于产品质量一致性评价,不论是生产过程中的麦汁、发酵液等半成品还是啤酒成品控制中都能够发挥一定作用,这些工具的运用可提升啤酒企业的产品质量一致性。     

β-GLUCANASE: THE SUCCESSFUL APPLICATION OF GENETIC ENGINEERING

The now well established principles of genetic engineering are described in relation to the solution of problems associated with β-glucans in beer. The application of these techniques has enabled the isolation of a Bacillus subtilis endo-1, 3–1, 4-β-D-glucanase gene which expresses a biologically active enzyme in yeast.^15,16 Although this enzyme is capable of hydrolysing beer β-glucans during fermentation, thereby enhancing beer filtration, insufficient β-glucanase is produced in yeast to enable successful commercial implementation. The requirements for the efficient production of β-glucanase in genetically manipulated brewing yeast are described.