There are more and more drinks on the market now, and as soon as the freshness comes up, it is easy for people to let go of the cup of freshly brewed goji berry tea in their hands. Give you a cup of warm ginger beer in winter, the double impact of bubbles and ginger juice, it sounds a bit dark cuisine, in fact, many people can't accept something with ginger flavor, if you make it into beer, can you accept it? Ginger beer have you ever drunk?
Morrison small beer equipment
Today Morrison small beer equipment says ginger beer in fresh ginger addition method
Choice of fresh ginger addition method
There are many ways to add fresh ginger, such as putting fresh ginger pieces directly into the fermentation liquid, relying on soaking to dissolve the active ingredients, and using edible alcohol to extract the active ingredients of fresh ginger to add to the fermentation liquid, and also to add fresh ginger mash to the saccharification awakening. The above methods are all deficient, so we conducted experimental studies on 7 of them, and the results are as follows
1 How to add fresh ginger directly to the boiling pot by mashing it
a The amount of fresh ginger added in the boiling pot and the choice of addition time washed and mashed the fresh ginger, and added to the boiling pot according to different proportions (1%, 2%, 3%, 4%), and found that 4% of the taste aroma is more suitable. Table 1 shows that the amount of addition is 4%, and the wort is added at different times of boiling, and the effect of addition is better when compared to 10min. In addition, wort turbidity is high whenever it is added.
b After fermentation and sedimentation of wort with the effect of fresh ginger on beer turbidity and filtration speed, the turbidity is still very high, and the filtration speed is slower than that of the control. The reason for this may be related to components such as protein in fresh ginger
c Carrageenan on its turbidity experiment in the wort boiling process according to the following methods, it can be seen that the addition of carrageenan in the wort can be a good treatment of the problem of high turbidity caused by fresh ginger, and then the four kinds of wort plus yeast fermentation, the results are as shown in Table 4. As can be seen from Table 4, after the addition of carrageenan, the filtration speed of the fermentation liquid is significantly accelerated, the turbidity is also significantly reduced, and it has no effect on the aroma and taste of fresh ginger.
2 the fresh ginger residue juice is separated, and the method of adding it in saccharification and fermentation is not only effectively reduced by separating the fresh ginger residue juice, adding it in the saccharification and fermentation, but also greatly enhancing the aroma of fresh ginger in beer. According to the 1%, 2%, 3%, 4% addition amount of experiments, respectively, it is considered that the 3% addition amount is ideal
Add the ginger residue made by adding 3% fresh ginger to the saccharification solution and add 30mg/kg carrageenan. The ginger juice is enzymatically treated, sterilized and added to the fermentation broth, and filtered after fermentation is completed, the filtration time is 21min, and the turbidity is 0.80 EBC. The aroma of fresh ginger is prominent, the spicy taste is soft, and the effect is very good.
Morrison beer equipment manufacturers specialize in R&D, manufacture of beer production, brewing equipment, combined with the particularity of the domestic craft beer industry, the production and manufacture of craft beer equipment suitable for the use of Chinese people.
The craft (home-brewed) original pulp beer we make is a healthy drink with imported pure barley malt plus high-quality yeast and hops, produced by traditional German craftsmanship with a mellow taste, rich wheat aroma and stronger hop flavor. It is characterized by:
1, raw materials imported, environmentally friendly, pollution-free, will not be like craft beer in order to reduce costs and add low rice and starch.
2, the production process does not add any chemical raw materials and preservatives, to ensure the maximum freshness of beer.
3, not diluted, not high temperature to kill yeast, no preservatives, retain the beneficial probiotics, amino acids, vitamin trace elements in beer. It is a truly artisanal, personalized healthy and nutritious beer.