Low purine beer and preparation method thereof

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. The adsorbent 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 product beer 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...

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