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Production method of low-purine beer

A production method and a purine technology are applied in the production field of low-purine beer, can solve problems such as lowering production costs, unsuitable beer for gout patients, and achieve the effects of improving utilization rate, low purine content and increasing yield

Inactive Publication Date: 2013-03-27
GUIZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Technical problem to be solved by the present invention: since the purines with higher content of purines in beer range from 40 to 100 mg / L, gout patients should not drink Beer; the present invention provides a production method of low-purine beer, the process is stable, the purine substances are reduced, the production efficiency is improved, the quality of the product is up to standard and stable, and the production cost is greatly reduced

Method used

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  • Production method of low-purine beer

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Effect test

Embodiment 1

[0033] The process adopts the enzymatic double mash leaching secondary saccharification production process: malt powder 250kg, barley flour 100kg, rice flour 650kg; mash water ratio 1:3, gelatinization pot water ratio 1:5.

[0034] (1) Saccharification

[0035] Add 1050kg of warm water at 45°C to the mash pot, adjust the pH to 5.4~5.6 with phosphoric acid, add 250kg of malt powder and 100kg of barley flour, of which malt powder is 87.5kg of husk, 112.5kg of coarse powder, and 50kg of fine powder, and then add CaCl 2 0.25Kg, the compound enzyme is 0.25kg of β-glucanase, 0.25kg of β-amylase, 0.5kg of protease, 0.25kg of hemicellulase, 0.5kg of papain, and keep warm for 60min for nucleic acid sedimentation treatment, and mash after 60min ;

[0036] (2) Gelatinization

[0037] Add 3250kg of warm water at 53°C to the gelatinization pot, add 0.065Kg of CaCl 2 , adjust the pH to 5.8~6.0 with phosphoric acid, add 650kg of rice flour, add 195ml of high temperature resistant a-amylas...

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Abstract

The invention discloses a production method of low-purine beer, which comprises the following steps: saccharifying, gelatinizing, secondary saccharifying, boiling and fermenting. The invention adopts a double-mash leaching dual-saccharifying technique, and the addition amount of the auxiliary materials is 75%, thereby lowering the purine content in the beer (8-15 mg / L), greatly enhancing the production efficiency and the use rate of the fermentation tank and saving the production cost; and the product quality is acceptable and stable.

Description

technical field [0001] The invention belongs to the field of beer production, and in particular relates to a production method of low-purine beer. Background technique [0002] Beer was officially listed as a nutritious food at the Ninth "International Nutritional Food Conference", which is rich in protein, carbohydrates, vitamins, minerals and other rich nutrients. Because the purine with the higher content of purines ranges from 40 to 100mg / L, gout patients should not drink beer. [0003] In 2000, Japan Kirin Brewery Co., Ltd. applied for two patents, respectively using zeolite and activated carbon to adsorb purine substances in beer, but this beer also removed part of the nutrients while removing purine, and the taste was poor. [0004] In January 2005, Jiangsu Dafuhao Beer Company applied for a patent for the production of low-purine beer, adjusting the amount of malt to about 35%, and the process was similar to Japanese sparkling wine. "Research on Beer with Low Purin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12C7/04C12C11/00
Inventor 胡鹏刚郑义刚邱树毅黄勇韩贞圣何丽娜杜光霞倪应应龚万和路静洁胡春艳吴鑫颖王国海
Owner GUIZHOU UNIV
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