Maltose drink prodn. from malt extracts - with protein removal before malt aroma carrier addn. to wort

摘要

Parent patent discloses prepn. of maltose drinks from malt extracts. In present modification, addn. of malt-aroma carriers to wort recovered in 1st process step, having pH 3.2-4.3, is preceded by cooling to 0 degree C and removing turbidity-causing protein by centrifuging, followed by reheating wort, treating with parent yeast, and pref. storing at 35-55 degrees C. Used for mfr. of beverage concentrates esp. for drinks laced with high %-age alcoholic drinks, e.g. whisky, and contg. pref. 0.6-19 (13) vol. % alcohol. Protein cloudiness in bottles is prevented; a strong aroma is developed on storage at higher temps.