Method for preparing beer with high polyphenol content

A technology with high phenol content and high polyphenol content, applied in the field of preparation of beer with high polyphenol content, can solve the problem that the content of polyphenols is not very high, and achieve the effect of increasing the content of polyphenols, reducing the bitterness and softening the bitterness

Active Publication Date: 2012-08-22
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 high, only 30-50 mg / L, which is not enough to meet the requirements of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: the preparation method of 1000L10 degree high polyphenol content beer

[0037] 1) Gelatinization: Take 140kg of rice and grind it, add water three times the weight of the rice into the gelatinization pot, raise the temperature to 50°C, put in the crushed rice, raise the temperature to 95°C, and keep it warm for 50 minutes;

[0038] 2) Saccharification: Take 75kg of barley malt and grind it, add water three times the weight of barley malt into the mash pot, raise the temperature to 35°C, add the crushed barley malt, and mix 0.3ml of glucoamylase / kg of saccharification mixture (barley malt + saccharification total weight of water), add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, heat up to 55°C, and keep warm for 20min;

[0039] 3) Combine the mash and filter: put the gelatinized mash into the mash pot, control the temperature at 60°C after mash, keep the temperature for saccharification for 40 minutes, then raise the temperature to ...

Embodiment 2

[0046] Embodiment 2: the preparation method of 1000L10 degree high polyphenol content beer

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

[0048] 2) Saccharification: Take 80kg of barley malt and grind it, add water 3.8 times the weight of barley malt into the mash pot, raise the temperature to 40°C, add the crushed barley malt, and use 0.4ml of glucoamylase / kg of saccharification mixture (barley malt + saccharification total weight of water) to add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, heat up to 50°C, and keep warm for 15min;

[0049] 3) Combine the mash and filter: put the gelatinized mash into the mash pot, control the temperature at 65°C after mash, keep the temperature for saccharification for 60 minutes, then raise the temperature to 7...

Embodiment 3

[0056] Embodiment 3: the preparation method of 1000L10 degree high polyphenol content beer

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

[0058] 2) Saccharification: Take 78kg of barley malt and grind it, add water 3.5 times the weight of barley malt into the mash pot, raise the temperature to 40°C, add the crushed barley malt, and use 0.35ml of glucoamylase / kg of saccharification mixture (barley malt + saccharification total weight of water), add glucoamylase, the activity unit of glucoamylase is 100,000 units / ml, heat up to 45°C, and keep warm for 25min;

[0059] 3) Combine the mash and filter: put the gelatinized mash into the mash pot, control the temperature at 62°C after mashing, keep the temperature for saccharification for 50 minutes, then raise the temperature to ...

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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 contentinto 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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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C11/02C12C5/00C12R1/645
Inventor 刘助水刘国华
Owner YANJING BEER GUILIN LIQUAN
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