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Bejing Tak pure fresh beer process Nanyang City Jing De Beer Technology Development Co.,Ltd. provide first-class new series of beer production technology and raw materials
Company Profile:
The researchers of our company primarily comprise of many phD graduates and skilled workers of doctor,professions new beer production technology and equipment for many years,technical in areas in the country.
New varieties can produce beer:pineapple beer,grape beer,chrysanthemum beer,papaya beer,wild Cili beer,ginger beer,wheat beer,bean beer,corn beer,black beer,red beer,4 to 6 degrees,such as beer.We can provide prescription manufacturing according to the figure ,can help solve the beer production process of new technical problems.
Product features and cost accounting:(2 degrees for pineapple beer as an example):
Color,aroma,flavor,body superb,sweet and mellow ,no later after acid sweet,no fading no precipitation. Low-cost and the specific accounts as follows:
Some 20% of beer,1Tx20%X800 yuan/T=160 yuan
some 80% of preparing wine,1Tx80%X80 yuan/T=64 yuan
Each ton cost:224/1640=0.137 yuan/bottle
If 10% increase on beer,the cost can be reduced to:152/1640=0.093 yuan/bottle
Fruit Beer Series raw materials introduced:
1.By acid scraping of the mouth.The malic acid,tartaric acid,phosphoric acid,killing compound from the mouth agent, 1kg of the product can be a substitute for 1.5 kg of citric acid.And using citric acid can coordination sour,killing mouth. Reference dosage:1 kg/t
2.Beer special protein sugar.It is sweeter for that white sugar 200 times,and combined with the sodium cyclamate,tastes mellow ,the sweetness of sucrose style,and by foam role. Reference amount:0.35 kg/t
3.By agent.soybean saponin from plants can intake the white foam delicate and keep for a few minutes.
4.Fruit-growing beer special agent.Boast of incense and fruit beer aroma,fragrance and single-use lower price and better effect.Including pineapple beer,chrysanthemum beer,papaya beer,wild Cili beer,and so on.
5.Other beer special pigment,water-soluble hops mastic.We welcome a letter of call for samples.
Pineapple Beer Materials
Most of our researchers are doctors and professors, who focus on new beer materials, and possess the most advanced technology skins in China.
I. Characteristics of our pineapple beer product:
With nice color, aroma, taste, and appearance, irritant-free with clean taste, fadeless, unprecipitable, and does not contain granulated sugar or syrup.
II. Characteristics of our pineapple beer materials:
1. Fruit beer aspartame 901: Its sweetness is 500 times that of granulated sugar. The sweetness is mellow like the style of sucrose. It also has the ability of increasing the spume.
2. Sourness-increasing irritant material 902: Compounded with malic acid, tartaric acid and irritant material. Its sweetness is 1.5 times of citric acid. It will make the sourness harmonious and more irritant if compounded with citric acid.
3. Spume-increasing material: Compounded with soybean saponins and other materials. It can make the spume pure white and fine, and the time of steady spume is as long as more than ten minutes.
4. Pineapple beer material 903: Has the flavors of fruits and beer.
III. Prescription reference:
Fruit beer aspartame 901: 0.8~0.9kg/t
Sourness-increasing irritant material 902: About 0.7kg/t
Spume-increasing material: 30~50g/t
Pineapple beer material 903: 0.4~0.45kg/t
Citric acid: About 0.5kg/t
Full-bodying material: About 0.2kg/t (Not requisite)
Dissolvable hop oil: 30~50g/t
Caramel pigment (Hengtai Dadiwang): 90g/t
Tartrazine: 1.1g/t
Beer: 0.1~0.3t/t
IV. Producing flow reference:
Treating of water (filtrating, soften by ion exchange, and sterilizing) → Gasfreeing
↓ Sweet additive dissolving → Adding acid and other additive → Mixing
↓ Filtrating ← Adding beer ← Carbonating
Sterilizing ← Filling ← Adding pigment and pineapple beer materials
Full-bodying Materials
I. Characteristics:
This series of product can solve the problem that beer becomes tasteless and its aroma becomes lacking after diluted. It can be used in low-alcoholicity beer of which the alcohol content is reduced from 12~14° to 6~10° after zymolysis. It is appraised that 8° beer with these quality-improving materials is far more full-bodied than 10° beers.
II. Quality-improving materials (Calculated as the quantity of water when diluting):
1. Full-bodying material 801, about 0.3kg/t;
2. Full-bodying material 802, about 0.1kg/t;
3. Sourness-increasing material, about 0.02kg/t.
III. Usage reference:
1. Appraising in laboratory (Taking diluting 10° to 8° as example, mixing 200 ml of water and 800 ml of beer as 1000 ml)
a) Pre-dilute full-bodying material 801 to 1% with water, and dilute full-bodying material 802 to 1% with 60% alcohol;
b) Make specimen: Add diluted full-bodying material 801 and full-bodying material 802, and add water to make 200 ml of liquor. Add 800 ml of original beer;
c) Control group 1: 200 ml of water adding 800 ml of original beer;
Control group 2: 10° original beer; d) Blind appraise.
2. Experiment on machines (Taking diluting 10° to 8° as example, 500 ml of bottled beer)
Specimen: According to the above method, add quality-improving materials, fill 400 ml of beer on product line and sterilize; Control group: Add 100 ml of water but do not add quality-improving materials, fill 400 ml of beer on product line and sterilize.
3. Industrial production (Taking diluting 10° to 8° as example, producing 100 tons of finished product of beer. Needing 80 tons of original beer of 10° and 20 tons of water)
Directly add 802 to complement the equipment after the perculator.
Add 801 and sourness-increasing material to the pre-coating can or the complement equipment before the percolator (Sourness-increasing material needs to be mixed with three times that of the volume of granulated sugar and pre-dissolved with hot water). Perculate.
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