Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low purine beer and preparation method thereof

A beer and purine technology, which is applied in the field of low-purine beer and its preparation, can solve the problems of beer's foam retention index not up to standard, weak beer taste, flavor difference, etc., to reduce the nitrogen deficiency in wort, reduce the purine content, change Effects of legacy features

Active Publication Date: 2011-01-19
YANJING BEER GUILIN LIQUAN +1
View PDF4 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while reducing purines, it also brings a series of problems: such as the beer has a weak taste, the flavor is different from traditional beer, and the beer's foam retention index is likely to cause substandard, etc.
In this process, when the adsorbent is added, the wine body is already mature, so the adsorbent will not affect the fermentation process, and after the yeast is removed by the centrifugal separator, the adsorption effect is greatly improved, but it is not suitable for beer production without centrifugal separation equipment enterprise

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the preparation of 1000L 10 degree low purine beer

[0035] 1) Add 33Kg of barley malt, 63.7Kg of wheat malt and 10.7Kg of caramel malt into the mash tun, then add 390L of purified water, protease (the activity is 50,000 units / ml, and the dosage is 0.025% of the total weight of the above-mentioned malt), β -glucanase (activity is 100,000 units / ml, consumption is 0.01% of the above-mentioned malt gross weight) and pentosanase (activity is 100,000 units / ml, consumption is 0.03% of the above-mentioned malt gross weight), heating To 50 ℃, keep warm for 25 minutes;

[0036] 2) Heat up to 65°C, keep warm for 5 minutes, continue to heat up to 70°C and keep warm for 20 minutes, then filter at 76°C, boil the obtained wort for 25 minutes, add 108Kg of 75% corn starch syrup, and continue to boil until the original wort concentration is 14°C; Add Qingdao Dahua with 0.03% wort weight and Czech SAAZ fragrant flower with 0.02% wort weight during the boiling process;

...

Embodiment 2

[0042] Embodiment 2: the preparation of 1000L 10 degree low purine beer

[0043] 1) Put 45Kg of barley malt, 55Kg of wheat malt and 15Kg of caramel malt into the mash tun, then add 500L of purified water, protease (the activity is 50,000 units / ml, and the dosage is 0.03% of the total weight of the above-mentioned malt), β-glucose Glycanase (activity is 100,000 units / ml, consumption is 0.02% of the above-mentioned malt gross weight) and pentosanase (activity is 100,000 units / ml, consumption is 0.01% of the above-mentioned malt gross weight), warming up to 52 ℃, keep warm for 20min;

[0044] 2) Heat up to 66°C, keep warm for 3 minutes, continue to heat up to 72°C and keep warm for 15 minutes, then filter at 78°C, boil the obtained wort for 30 minutes, add 130Kg of 75% corn starch syrup, and continue to boil until the original wort concentration is 12°C; Add Qingdao Dahua with 0.04% wort weight and Czech SAAZ fragrant flower with 0.02% wort weight during the boiling process;

...

Embodiment 3

[0050] Embodiment 3: the preparation of 1000L 10 degree low purine beer

[0051] 1) Add 49Kg of barley malt, 70Kg of wheat malt and 8Kg of caramel malt into the mash tun, then add 450L of purified water, protease (the activity is 50,000 units / ml, and the dosage is 0.02% of the total weight of the above-mentioned malt), β-glucose Glycanase (activity is 100,000 units / ml, consumption is 0.02% of the above-mentioned malt gross weight) and pentosanase (activity is 100,000 units / ml, consumption is 0.02% of the above-mentioned malt gross weight), warming up to 51 ℃, keep warm for 15 minutes;

[0052] 2) Heat up to 68°C, keep warm for 5 minutes, continue to heat up to 71°C and keep warm for 18 minutes, then filter at 77°C, boil the obtained wort for 35 minutes, add 120Kg of 75% corn starch syrup, and continue to boil until the original wort concentration is 13°C; Add Qingdao Dahua with 0.02% wort weight and Czech SAAZ fragrant flower with 0.03% wort weight during the boiling process;...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Apertureaaaaaaaaaa
Apertureaaaaaaaaaa
Login to View More

Abstract

The invention discloses low purine beer and a preparation method thereof. 1,000L of the low purine beer is prepared from 32 to 49kg of barley malt, 53 to 73kg of wheat sprout, 8 to 15kg of burnt malt, and 94 to 136kg of corn starch syrup. By replacing partial barley malt by the wheat sprout, the invention solves the problems of weak taste of beer and imperfect head retention value caused by increased auxiliary materials proportion while ensuring the low content of purine in finished product beer; and the burnt malt is added simultaneously, so the beer has rich smell and normal beer color. Theadsorbent in the preparation method is mixed with diatomite to precoat and drain a filter, on one side, the contact time of the adsorbent and liquor body is greatly reduced to avoid excessive adsorption to change the original character of the beer, on the other side, the content of the purine in the finished product beer is further reduced. The content of purine substances in the finished productbeer is between 10 and 20mg / L, and the typical properties accord to the requirement.

Description

technical field [0001] The invention relates to a low-purine beer and a preparation method thereof, belonging to the technical field of beer production. Background technique [0002] Beer is a low-alcohol wine full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It has the reputation of "nutritious bread". However, the use of a large amount of barley malt makes beer contain more purine substances, which are finally metabolized into uric acid in the human body; and the alcohol in beer is easy to accumulate lactic acid in the body. Once the alcohol concentration in the blood reaches 200mg / dl, The lactic acid in the blood will increase with the oxidation process of ethanol, which will hinder the excretion of uric acid in the kidneys and disrupt the original balance, resulting in an increase in the uric acid content in the blood of the human body and precipitates in the form of sodium salts, easily forming stones or cau...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12C12/00C12C11/02C12C5/00C12R1/865
Inventor 刘助水李雅文
Owner YANJING BEER GUILIN LIQUAN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com