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
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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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