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Beer and method of manufacture

A technology of beer and hops, applied in the field of beer, to achieve the effect that is beneficial to health

Inactive Publication Date: 2012-02-01
刘辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the liquor of beer currently sold in the market is acidic, with a pH value of about 4.4. People who drink beer regularly are prone to acidic constitution, and people with acidic constitution are prone to high-risk diseases such as gout, hyperglycemia, hyperlipidemia, and high blood pressure.

Method used

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Embodiment Construction

[0007] The common beer making method mainly contains the following steps: malt preparation, adding hops, adding yeast to ferment, freezing and cooling, filtering and bottling. Wherein, when freezing and cooling down, the temperature of the wine liquid is generally reduced to about -1°C. The beer produced in this way is mostly acidic, with a pH of around 4.4. The production method of the present invention is to add sodium bicarbonate into the wine liquid after the wine liquid is frozen and cooled to about -1°C during the ordinary beer production process, and stir evenly. Adjust the pH value of the wine to any point between 7.0 and 8.0, then filter and bottle.

[0008] What sodium bicarbonate used in the present invention is the food-grade sodium bicarbonate sold on the market, and purity is about 99%, because the content of its sodium bicarbonate of the product that buys every time has slight difference, therefore should determine by testing in beer The amount added in. When...

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Abstract

The invention discloses a beer and a manufacturing method of the beer. Different from ordinary sour beer, this beer contains sodium bicarbonate and is neutral or weakly alkaline. Drinking it frequently will not lead to acidic body, which is beneficial to health. In the ordinary beer manufacturing process, after freezing and cooling the wine to about -1°C, adding sodium bicarbonate to the wine to adjust the pH of the wine to 7.0-8.0, and then filtering and bottling, it is This neutral or slightly alkaline beer can be made.

Description

technical field [0001] The present invention relates to a kind of beer. The invention also relates to a method for producing the beer. Background technique [0002] Beer is an alcoholic beverage that people often drink. It has low alcohol content and high nutritional value. Its ingredients include water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. It is called "liquid bread". Beer has the functions of relieving heat and relieving heat, helping digestion, appetizing and invigorating spleen, and increasing appetite. However, the liquor of beer currently sold in the market is acidic, with a pH value of about 4.4. People who drink beer regularly are prone to acidic constitution, and people with acidic constitution are prone to high-risk diseases such as gout, hyperglycemia, hyperlipidemia, and high blood pressure. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a k...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/02C12C5/02
Inventor 刘辉
Owner 刘辉
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