Method for preparing beer with high polyphenol content

A technology with high phenol content and high polyphenol content, which is applied in the field of preparation of beer with high polyphenol content, can solve the problem that the polyphenol content is not very high, and achieve the effect of increasing the content of polyphenol substances, soft bitter taste, and rich in polyphenol substances

Active Publication Date: 2011-02-09
YANJING BEER GUILIN LIQUAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of polyphenols in the currently sold beer is not very hi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0036] Example 1: Preparation method of 1000L 10 degree beer with high polyphenol content

[0037] 1) Gelatinization: Take 140kg of rice and crush it, add water 3 times the weight of the rice to the gelatinization pot, heat up to 50°C, put in the crushed rice, heat up to 95°C, and keep it warm for 50 minutes;

[0038] 2) Saccharification: Take 75kg of barley malt and crush, add water 3 times the weight of barley malt to the saccharification pot, heat up to 35℃, add the crushed barley malt, press 0.3ml glucoamylase / kg saccharification mixture (barley malt + saccharification (Total weight of water used) Add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, increase the temperature to 55°C and keep it for 20min;

[0039] 3) Blending mash and filtering: Incorporate the gelatinized mash into the saccharification pot, and control the temperature at 60℃ after mashing, keep the saccharification for 40min, then raise the temperature to 70℃ and keep it for 30min, after the i...

Example Embodiment

[0046] Example 2: Preparation method of 1000L 10 degree beer with high polyphenol content

[0047] 1) Gelatinization: Take 130kg of rice and crush it, add water 3.5 times the weight of the rice to the gelatinization pot, heat up to 65°C, put in the crushed rice, heat up to 100°C, and keep it warm for 45 minutes;

[0048] 2) Saccharification: Take 80kg of barley malt and crush it, add water of 3.8 times the weight of barley malt to the saccharification pot, heat up to 40℃, add the crushed barley malt, press 0.4ml glucoamylase / kg saccharification mixture (barley malt + saccharification (Total weight of water used) Add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, increase the temperature to 50°C and keep it for 15min;

[0049] 3) Blending mash and filtering: Incorporate the gelatinized mash into the saccharification pot, and control the temperature at 65℃ after mashing, keep the saccharification for 60min, then raise the temperature to 72℃ and keep it for 35min, ...

Example Embodiment

[0056] Example 3: Preparation method of 1000L 10 degree beer with high polyphenol content

[0057] 1) Gelatinization: Take 135kg rice and crush it, add water 2.5 times the rice weight into the gelatinization pot, heat up to 45°C, put in the crushed rice, heat up to 98°C, and keep it warm for 40 minutes;

[0058] 2) Saccharification: Take 78kg of barley malt and crush it, add water 3.5 times the weight of barley malt to the saccharification pot, heat up to 40℃, add the crushed barley malt, press 0.35ml glucoamylase / kg saccharification mixture (barley malt+saccharification (Total weight of water used) Add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, heat up to 45°C, and keep it for 25min;

[0059] 3) Blending mash and filtering: Incorporate the gelatinized mash into the saccharification pot, control the temperature at 62°C after mashing, keep the saccharification for 50min, then heat up to 68°C and keep it for 32min, after the iodine test is completed, heat up t...

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PUM

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Abstract

The invention discloses a method for preparing beer with high polyphenol content. The method comprises a boiling process and a fermentation process, wherein ordinary hops are added in the boiling process; the fermentation degree is controlled to be more than or equal to 72 percent in the fermentation process, and the fermentation time is between 18 and 28 days; a sediment process exists between the boiling process and the fermentation process; in the sediment process, the temperature is controlled to be between 87 and 90 DEG C, polyphenol hops of which the polyphenol content is between 5.5 and 5.7 weight percent are added and are conveyed to a fermentation tank after standing to enter the fermentation process. Compared with the prior art, the brewed beer has less bitter taste and soft, fresh and cool taste and is rich in polyphenol substances by combining processes of high fermentation degree and long-period fermentation through processes of adding the hops with low polyphenol content into the wort boiling process and adding the hops with high polyphenol content into the sediment process, and the polyphenol substance content of the beer can reach 70 to 90 mg/L.

Description

technical field [0001] The invention relates to a method for preparing beer with high polyphenol content, belonging to the technical field of beer production. Background technique [0002] Beer is an international wine product with rich nutrition and low alcohol content, which is loved by consumers. Beer contains nutrients such as various vitamins, amino acids and carbohydrates necessary for the human body. Drinking beer in moderation is beneficial to human health. Existing common beer is generally to be raw material with malt, is auxiliary material with rice, and adds flavor substances such as hops, brews after being fermented by yeast. [0003] High-fermentation beer is a pale beer with an actual fermentation degree of more than 72%. It uses a special process to reduce the sugar to a certain concentration, which is in line with the modern people's pursuit of low-sugar health concept of beer. After drinking, it will not make people easy to gain weight. . [0004] Polyphe...

Claims

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Application Information

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IPC IPC(8): C12C11/02C12C12/00C12C5/00C12R1/645
Inventor 刘助水刘国华
Owner YANJING BEER GUILIN LIQUAN
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