Low-alcohol high-concentration isomaltose hypgather beer and producing method for the same

A bifidus factor and beer technology, applied in the field of beer brewing, can solve the problems of not prominent flavor, difficult for consumers to accept, low alcohol content, etc., and achieve the effects of prominent hop aroma, enhanced immunity and pure taste

Inactive Publication Date: 2007-09-12
GUIZHOU MAOTAI WINE FACTORY GROUP BEER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low concentration of the original wort, the existing low-alcohol beer generally has the defects of thin mouthfeel and unprominent flavor, poor biological and abiotic stability, and the shelf life of beer is too short, which limits the sales radius of beer and easily causes beer failure. Overdue destruction

Method used

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  • Low-alcohol high-concentration isomaltose hypgather beer and producing method for the same

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0038] The following examples are used to illustrate the present invention, but not to limit the scope of the present invention. Example 1 Method for producing low-alcohol high-concentration bifidus factor beer

[0039] Add 8000kg of Australian malt, 400hl of water, 10kg of gypsum, 20kg of complex enzyme, 1kg of beer protease, and 5000ml of phosphoric acid to the saccharification pot for saccharification. During saccharification, the temperature was first kept at 46.8°C for 50 minutes, then to 72.3°C for 45 minutes, and finally to 76.2°C for 5 minutes.

[0040] After the saccharification is completed, it enters the filter tank, and the water temperature of the washing tank during filtration is 76.8°C, and the residual sugar is 1.3°BX.

[0041] Then enter the boiling pot and boil, add 1kg of β-sour hop oil after 15 minutes of large evaporation, add 1.5kg of carrageenan, 1.5kg of beet tannin, and 2kg of β-sour hop oil after 55 minutes of large evaporation, and reduce it 30 minutes b...

Example Embodiment

[0048] Example 2 Method for producing low-alcohol high-concentration bifidus factor beer

[0049] Add 8000kg of Australian malt, 400hl of water, 10kg of gypsum, 20kg of complex enzyme, 1kg of beer protease, and 5000ml of phosphoric acid to the saccharification pot for saccharification. During saccharification, the temperature is first kept at 45.9°C for 50 minutes, then to 72°C for 45 minutes, and finally to 76.5°C for 5 minutes.

[0050] After the saccharification is completed, it enters the filter tank, and the water temperature of the washing tank during filtration is 76.5°C, and the residual sugar is controlled at 1.5°BX.

[0051] Then enter the boiling pot and boil. After 15 minutes of large evaporation, add 1kg of β-sour hop oil. After 55 minutes of large evaporation, add 1.5kg of carrageenan, 1.5kg of beet tannin, and 2kg of β-sour hop oil. Reduce 30 minutes before the end of boiling. Polyisomaltose, boiling time is 85 minutes. The final wort concentration is 13.5°P, and the...

Example Embodiment

[0058] Example 3 Method for producing low-alcohol high-concentration bifidus factor beer

[0059] Add 8000kg of Australian malt, 400hl of water, 10kg of gypsum, 20kg of complex enzyme, 1kg of beer protease, and 5000ml of phosphoric acid to the saccharification pot for saccharification. During saccharification, the temperature was first kept at 46.1°C for 50 minutes, then to 71.9°C for 45 minutes, and finally to 76°C for 5 minutes.

[0060] After the saccharification is completed, it enters the filter tank, and the water temperature of the washing tank is 77°C during filtration, and the residual sugar is controlled at 1.6°BX.

[0061] Then enter the boiling pot and boil. After 15 minutes of large evaporation, add 1kg of β-sour hop oil. After 55 minutes of large evaporation, add 1.5kg of carrageenan, 1.5kg of beet tannin, and 2kg of β-sour hop oil. Reduce 30 minutes before the end of boiling. Polyisomaltose, boiling time is 89 minutes. The final wort concentration is 13.3°P, and the...

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Abstract

This invention provides a low alcohol densed Bifidobacterium factor beer, in which, the concentration of its original wort is 9-10deg.p, alcoholicity in volume ratio is less than or equal to 2.5% and bifidobacterium factors are added in it. This invention also provides a production method including: saccharifying, filtering and boiling malts and adding bifidobacterium factors, depositing, cooling, fermenting, diluting, filtering, filling and sterilizing, which is health care to human bodies.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a low-alcohol and high-concentration bifidus factor beer and a production method thereof. Background technique [0002] At present, the main consumers of beer in my country are male young adults. With the continuous improvement of people's living standards, the scope of beer consumption groups is constantly expanding. Many women and older consumers are also starting to drink beer. Though beer only contains a small amount of alcohol (general volume ratio is about 5%), for most female consumers and the elderly, the alcohol content of existing common beer is still on the high side. In addition, some special groups (such as drivers or social workers, etc.) cannot drink ordinary beer. Therefore, the market for low-alcohol beer is very broad. [0003] According to the provisions of the national standard GB4927-2001 "(beer"), beer with an alcohol content (V / V) of 0.5 to 2.5% is a low-alc...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C11/00C12C12/00
Inventor 赵富良郑义刚喻本刚韩贞圣曹利平黄勇
Owner GUIZHOU MAOTAI WINE FACTORY GROUP BEER
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