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Method for producing special syrup for low-alcohol beer

A production method and technology of low-alcohol beer, which is applied in the field of production of special syrup for low-alcohol beer, can solve the problems of limited alcohol reduction and great influence on flavor, and achieve the effects of avoiding excessive production and improving production efficiency

Inactive Publication Date: 2011-02-16
上海金山德乐食品配料有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods have their own advantages and disadvantages. The main disadvantages can be attributed to the limited reduction of alcohol and the great impact on taste and flavor.

Method used

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  • Method for producing special syrup for low-alcohol beer
  • Method for producing special syrup for low-alcohol beer

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with the accompanying drawings and typical embodiments.

[0016] exist figure 1 Among them, production technique of the present invention mainly divides two steps:

[0017] a. In the mash pot, mix 15kg of barley and 5kg of malt with brewing water, add β-glucanase, protease, and amylase, rest at 48°C for 1 hour, quickly heat up to 78°C, and quickly heat up to 95°C. Inactivate enzyme, filter, concentrate to 80%;

[0018] b. Dilute the material obtained in the first step to 20°P, add transglycosidase, adjust the pH to 5.5, transglycoside at 60°C for 150 minutes, rapidly heat up to 90°C to inactivate the enzyme for 15 minutes, filter, and concentrate to obtain the finished product.

[0019] The jumping saccharification method avoids the optimum temperature of β-amylase and avoids the excessive production of maltose, so as to achieve the purpose of controlling the fermentable sugar in the wort itself. Gl...

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Abstract

The invention provides a method for producing special syrup for low-alcohol beer with good taste. The production process mainly comprises two steps of: a. mixing 15kg of barley and 5kg of malt with brewing water in a mash kettle, adding beta-glucanase, protease and amylase, pausing for 1h at 48 DEG C, quickly heating to 78 DEG C, checking iodine for qualification, quickly heating to 95 DEG C, killing enzyme, filtering and condensing to 80 percent; and b. diluting materials obtained in the first step to 20 DEG Pale, adding transglucosidase, adjusting pH to 5.5, converting glucosides for 150min at 60 DEG C, quickly heating to 90 DEG C, killing enzyme for 15min, filtering and condensing to obtain the finished product.

Description

technical field [0001] The invention relates to the field of beer production, in particular to a method for producing special syrup for low-alcohol beer. Background technique [0002] No-alcohol and low-alcohol beer refers to a type of beer with a lower alcohol content than traditional beer. At present, the new national standard clearly stipulates that non-alcoholic beer (dealcoholized beer) refers to beer with an alcohol content of less than 0.5% vol and an original wort concentration greater than or equal to 3.0°P; 2.5% beer. [0003] This year, the strict investigation of drunk driving for many days has made many people "talk about drinking." The behavior standard for the traffic police to judge drunk driving is: 20-80 mg of alcohol per hectoliter of blood is considered drunk driving. However, non-alcoholic beer and low-alcohol beer are popular among some drinkers because of their low alcohol content. Under this situation, the sales volume of such beer has continued un...

Claims

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Application Information

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IPC IPC(8): C12C7/047
Inventor 孙琳琳
Owner 上海金山德乐食品配料有限公司