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公开(公告)号：US20080044530A1
公开(公告)日：2008-02-21
申请号：US11508077
申请日：2006-08-21
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译： 公开了制造无雾无酒精麦芽饮料的方法。 该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。 从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。 还公开了制备储存稳定的饮料的方法。 该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。 另外，公开了一种无霾和稳定的非酒精性麦芽饮料。
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公开(公告)号：US20100166937A1
公开(公告)日：2010-07-01
申请号：US12720447
申请日：2010-03-09
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译： 公开了制造无雾无酒精麦芽饮料的方法。 该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。 从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。 还公开了制备储存稳定的饮料的方法。 该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。 另外，公开了一种无霾和稳定的非酒精性麦芽饮料。
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