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Processes for cooling treatment of fermented liquid drink and fermented liquor liquid Continuous cooling and drinkable aqueous liquid solution Preparation of fermented cider and malt cereal beverage Respiration of aqueous liquid close to freezing liquid flow apparatus Aqueous liquid solution and extract buffered integral liquid
Processes for cooling treatment of fermented liquid drink and fermented liquor liquid Continuous cooling and drinkable aqueous liquid solution Preparation of fermented cider and malt cereal beverage Respiration of aqueous liquid close to freezing liquid flow apparatus Aqueous liquid solution and extract buffered integral liquid
A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
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