Low-alcohol beer and brewing method thereof

A technology of low-alcohol beer and dealcoholized beer, which is applied in the field of beer production, can solve the problem that ultra-low-alcohol beer does not have the nutritional components of traditional beer, and achieve the effect of low alcohol content, no sweet and greasy feeling, and rich nutrition

Inactive Publication Date: 2008-10-08
山东琥珀啤酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ultra-low alcohol beer produced by this method does not have the nutritional content of traditional beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The beer with the original wort concentration of 10°P and a fermentation degree of 60% is filtered to obtain the original sake; the original sake is dealcoholized in a low-temperature vacuum at 35°C to remove the alcohol in the liquor and retain other nutrients in the beer to obtain the dealcoholization Beer: In the dealcoholized beer, blend into step former clear wine, dealcoholized beer 75%, former clear wine 25%, all are volume percentages, the former wort concentration 5.5 ° of the low alcohol beer that makes, alcohol content is 0.96%.

[0017] Calculated as follows:

[0018] 10°P beer, fermentation degree 60%, alcohol content calculated according to GB / T4927-2001 beer analysis test method is 3.85 (V / V) dealcoholization, dealcoholization alcohol after dealcoholization is 0, original wort concentration is 4°P.

[0019] Blended low-alcohol beer:

[0020] Alcohol content 3.85%×25%+0×75%=0.96(V / V)

[0021] The original wort concentration is 10°P×25%+4°P×75%=5.5°P.

Embodiment 2

[0023] Adopting the beer whose original wort concentration is 10°P, the degree of fermentation is 60%. The preparation method is the same as in Example 1, except that the ratio of 50% of the original sake by volume and 50% of the dealcoholized beer is blended to prepare the low-alcohol beer with an original wort concentration of 7°P and an alcohol content of 1.93%.

[0024] The low-alcohol beer after blending is calculated as follows:

[0025] Alcohol content 3.85%×50%+0×50%=1.93(V / V)

[0026] Original wort concentration 10°P×50%+4°P×50%=7°P

Embodiment 3

[0028] Adopting the beer whose original wort concentration is 10°P, the degree of fermentation is 65%. The preparation method is the same as in Example 1, except that: 35% of the original sake and 65% of the de-alcoholized beer are mixed to prepare the low-alcohol beer with the original wort concentration of 5.8°P and the alcohol content of 1.46%.

[0029] Calculated as follows:

[0030] 10°P beer, fermentation degree 65%, alcohol content calculated according to GB / T4927-2001 beer analysis test method is 4.18 (V / V) dealcoholization, dealcoholization alcohol after dealcoholization is 0, original wort concentration is 3.5°P.

[0031] Blended low-alcohol beer:

[0032] Alcohol content 4.18%×35%+0×65%=1.46 (V / V).

[0033] The original wort concentration is 10°P×35%+4°P×65%=5.8°P.

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PUM

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Abstract

The invention relates to beer of low-alcohol and the preparation method, the fermenting matured common beer is filtrated to obtain the original pure wine, through the alcohol eliminating to eliminate the alcohol in the wine liquor, the alcohol eliminating beer can be obtained; the volume ratio of the alcohol eliminating beer and the original pure wine is (3 to 1) : 1, when drinking, the wine is needed to be added, and the low-alcohol beer is obtained. The density of the low-alcohol beer original wheat juice prepared through the method of the invention is 5 to 8 degree P, the alcohol content is 0.6 to 2.5 percent (V/V), which is lower than the alcohol content of the common beer, and the harm of the alcohol to the body can be reduced. Because the fermenting of the low-alcohol beer is thorough, the residual sugar is low, the feeling in the mouth is dry-touch, without sweet and greasy tasting, and the beer tastes just the same as the common beer.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a low-alcohol beer and a preparation method thereof. Background technique [0002] Beer is a kind of drinking wine brewed with malt, rice, hops, brewer's yeast and brewing water. It is rich in nutrients, rich in amino acids, vitamins, trace elements and other substances, and is known as "liquid bread". At present, the former wort concentration of beer sold on the market is mostly more than 8°P, and the alcohol content is about 3.5% (V / V). Although the alcohol content is lower than that of white wine, the average person will have an alcohol reaction after drinking 1.5-2.0 liters, which is not suitable for drivers, women and special groups who are more sensitive to alcohol. Today's consumers are increasingly pursuing healthy consumption. While enjoying health, they also demand to reduce the harm of alcohol to the body. A low-alcohol beer with a lower alcohol content is re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H3/00
Inventor 田洪波宋学峰李振泉彭玉秀
Owner 山东琥珀啤酒厂
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