Method for producing beer with low purine content from malt roots, and product

A technology of beer and purine, which is applied in the direction of beer brewing, etc., can solve the problems of affecting the taste of beer, wasting resources, reducing the content of barley malt, etc., and achieve the effects of ensuring personal health, improving utilization rate, and reducing low purine substances

Active Publication Date: 2012-07-18
杭州千岛湖啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both of the above two methods use the saccharification process to reduce the content of barley malt and increase the amount of auxiliary materials used. The fermentation process uses adsorbent adsorption, and the method of high-concentration dilution is implemented in the later stage to produce low-purine beer. However, these two methods cannot effectively utilize barley root , leading to waste of resources, and the increase in the use of auxiliary materials will also affect the taste of beer

Method used

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  • Method for producing beer with low purine content from malt roots, and product
  • Method for producing beer with low purine content from malt roots, and product

Examples

Experimental program
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Effect test

Embodiment 1

[0030] (1) Malt peeling and germ removal: the moisture content of the malt used is controlled at 0.4~0.6%, the seed coat of the malt is removed by a peeling machine, the malt is vigorously stirred by a blower to separate the germ from the malt, and the germ and seed are removed by a grain separator Skin;

[0031] (2) Pulverization: the malt dehulled and degerminated obtained in step (1) is dry pulverized by a double-roller mill to obtain malt powder, the roller spacing of the double-roller mill is adjusted to 0.30mm, and the pulverized malt powder is passed through a 60-mesh sieve;

[0032] (3) Wort saccharification stage: the raw materials in the saccharification stage are composed of 60% main material and 40% auxiliary material by weight percentage, the main material is the malt powder obtained in step (2), and the auxiliary material is corn starch; the auxiliary material and water are added according to each gram of auxiliary material Mix evenly with 3.9ml of water, pump to...

Embodiment 2

[0037] (1) Malt peeling and germ removal: the moisture content of the malt used is controlled at 0.4~0.6%, the seed coat of the malt is removed by a peeling machine, the malt is vigorously stirred by a blower to separate the germ from the malt, and the germ and seed are removed by a grain separator Skin;

[0038](2) Pulverization: the malt dehulled and degerminated obtained in step (1) is dry pulverized with a double-roller pulverizer to obtain malt powder, the distance between the rollers of the double-roller pulverizer is adjusted to 0.35mm, and the pulverized malt powder is passed through a 60-mesh sieve;

[0039] (3) Wort saccharification stage: The raw materials in the saccharification stage are composed of 65% main material and 35% auxiliary material by weight percentage. The main material is the malt powder obtained in step (2), and the auxiliary material is corn starch; Mix evenly with 4.2ml of water, pump to the gelatinization pot, feed at 51°C, raise the temperature ...

Embodiment 3

[0044] (1) Malt peeling and germ removal: the moisture content of the malt used is controlled at 0.4~0.6%, the seed coat of the malt is removed by a peeling machine, the malt is vigorously stirred by a blower to separate the germ from the malt, and the germ and seed are removed by a grain separator Skin;

[0045] (2) Pulverization: The dehulled and degerminated malt obtained in step (1) is dry pulverized by a double-roller pulverizer to obtain malt powder, the distance between the rollers of the double-roller pulverizer is adjusted to 0.32mm, and the pulverized malt powder is passed through a 60-mesh sieve;

[0046] (3) Wort saccharification stage: the raw materials in the saccharification stage are composed of 60% main material and 40% auxiliary material by weight percentage, the main material is the malt powder obtained in step (2), and the auxiliary material is corn starch; the auxiliary material and water are added according to each gram of auxiliary material Mix evenly wi...

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Abstract

The invention relates to the technical field of beer production and aims at providing a method for producing beer with low purine content from malt roots. The method comprises the main steps of decrustation, degermination and crushing of malt, wort saccharification, malt root treatment, beer fermentation and filling. The method reduces a material with low purine content, wherein the material withlow purine content has influences on gout, so that the health of a consumer is guaranteed. The method also can change waste material into things of value and improve a utilization rate of malt roots.In the invention, a malt decrustation and degermination technology is adopted in saccharification and thus a nucleic acid macromolecular material in wort is reduced; a nucleic acid material remained in malt root degradation is adopted in fermentation; and the content of a purine material in a final product of beer is controlled to 10.5mg / L. The beer with low purine content has physicochemical andhygiene indexes meeting national standard requirements of beer and has a taste similar with common beer.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a method for producing low-purine beer from barley root and its products. Background technique [0002] Gout is a disease caused by a disorder of purine metabolism in the body. Uric acid, a metabolite of purine, has elevated levels in the blood and can aggregate into crystals that deposit in or around joints, as well as in the kidneys or ureters. During the attack, small joints such as the auricle, big toe, dorsum of foot, heel, ankle, finger, and wrist may become red, swollen, and severely painful. Repeated attacks, joint deformities, and "tophi" are formed. Modern fast and large eating habits, excessive intake of high-purine food, heavy drinking, etc., are often the triggers for the acute attack of gouty arthritis. Therefore, in addition to using drugs to inhibit the formation of uric acid in the body, it is also necessary to reduce the intake of exogenous purines and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00
Inventor 吕吉鸿贺子福郭泽峰
Owner 杭州千岛湖啤酒有限公司
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