7 DEG P low-alcohol beer and preparation method thereof

Abstract

The invention discloses a preparation method of a low-alcohol beer. The beer is prepared from the following raw material, based on 1500 L beer as the unit: 26 to 40 kg rice, 58 to 65 kg barley malt, 14 to 21 kg wheat malt, 7 to 15 kg caramel malt, and 17 to 29 kg maltooligosaccharides with a DE value between 18 and 28%. During the preparation, by combining short-time protein rest, quick mash merging and heating and high-temperature saccharification techniques, sugar in the malt is decomposed under control, and a filter tank is washed at a high temperature maintained between 78 and 79 DEG C. All the above steps aim to reduce the content of fermentable sugar in subsequent wort by various means. The content of fermentable sugar in cooled wort is controlled between 40.0 and 48.0% by mass, which ensures complete fermentation in subsequent fermentation processes. Thus the obtained finished beer has a fine, rich, soft and refreshing taste, and is better than common beers in mouthfeel, color, and foam stability.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a low-alcohol beer and a preparation method thereof. Background technique [0002] The existing national standard defines beer as a low-alcohol, sparkling, carbon dioxide-containing fermented wine brewed by yeast fermentation with malt and water as the main raw materials, adding hops (including hop products). Yeast uses the fermentable sugars in the wort to ferment and produce CO 2 and alcohol. Depending on the parameters of the saccharification process, wort with different contents of fermentable sugars can be prepared, wherein the content of fermentable sugars refers to the sum of the dry matter ratios of various fermentable sugars in 100 g of wort. The amount of fermentable sugar in the wort determines the degree of fermentation of beer, and the degree of fermentation ultimately determines the type and style of beer. For example, dry beer needs to be brewed with wort w...

AI Technical Summary

Problems solved by technology

For the production of low-alcohol beer using the former production method, firstly, although the alcohol is dealcoholized in vacuum to reduce the boiling point of alcohol, it is still necessary to heat the beer to about 45°C, which will affect the flavor of the beer to varying degrees. Secondly, after dealcoholization Due to the simple physical mixing process of the original wine liquid and the original fermented clear liquid, there is no chemical process of re-fermentation, so although the alcohol content of the blended wine liquid meets the requirements of low-alcohol beer, its taste becomes weaker. The taste is not as good as ordinary beer

However, the non-alcoholic beer produced by slightly restricted fermentation has not been fully fermented, so the finished wine contains wort and sweetness, and the wine is light, and its taste and flavor are quite different from ordinary beer.

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