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A kind of 7 ° p low-alcohol beer and preparation method thereof

A low-alcohol beer and beer technology, applied in the field of low-alcohol beer and its preparation, can solve the problems of thin wine, weak flavor, and light taste, and achieve the effect of delicate taste, good color, and good foam retention

Active Publication Date: 2014-10-29
YANJING BEER GUILIN LIQUAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • A kind of 7 ° p low-alcohol beer and preparation method thereof
  • A kind of 7 ° p low-alcohol beer and preparation method thereof
  • A kind of 7 ° p low-alcohol beer and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Embodiment 1: the preparation method of 1500L7 ° P low-alcohol beer

[0029] 1) Gelatinization: take 35kg of rice and grind it, add water equivalent to 3.0 times the weight of the rice into the gelatinization pot, raise the temperature to 50°C, put in the crushed rice, add amylase at 0.02% of the weight of the rice, and heat up to 95°C, Keep warm for 20 minutes;

[0030] 2) Saccharification: 60kg of barley malt, 16kg of wheat malt and 8kg of caramel malt are crushed separately, and water equivalent to 3.0 times the total weight of barley malt, wheat malt and caramel malt is added to the mash pot, the temperature is raised to 40°C, and the crushed After the barley malt, wheat malt and caramel malt, add 0.01% and 0.03% of glucoamylase and protease corresponding to the total weight of barley malt, wheat malt and caramel malt respectively, heat up to 50°C, and keep warm for 15 minutes;

[0031] 3) Combine mash and filter: put the gelatinized mash into the saccharification ...

Embodiment 2

[0039] Embodiment 2: the preparation method of 1500L7 ° P low-alcohol beer

[0040] 1) Gelatinization: Take 30kg of rice and pulverize it, add water equivalent to 3.0 times the weight of the rice into the gelatinization pot, raise the temperature to 50°C, put in the crushed rice, add amylase at 0.02% of the weight of the rice, and heat up to 95°C, Keep warm for 40 minutes;

[0041] 2) Saccharification: 58kg of barley malt, 16kg of wheat malt and 13kg of caramel malt are crushed separately, and water equivalent to 3.0 times the total weight of barley malt, wheat malt and caramel malt is added to the mash pot, the temperature is raised to 40°C, and the crushed Add 0.02% and 0.02% of glucoamylase and protease corresponding to the total weight of barley malt, wheat malt and caramel malt respectively, raise the temperature to 53°C, and keep warm for 20 minutes;

[0042] 3) Combine mash and filter: put the gelatinized mash into the mash pot, complete the quick mash within 4 minutes, ...

Embodiment 3

[0049] Embodiment 3: the preparation method of 1500L7 ° P low-alcohol beer

[0050] 1) Gelatinization: take 40kg of rice and pulverize it, add water 4.0 times the weight of the rice into the gelatinization pot, raise the temperature to 55°C, put in the crushed rice, add amylase equivalent to 0.025% of the weight of the rice, and raise the temperature to 95°C , keep warm for 25min;

[0051] 2) Saccharification: 65kg of barley malt, 15kg of wheat malt and 10kg of caramel malt are crushed separately, and water equivalent to 3.0 times the total weight of barley malt, wheat malt and caramel malt is added to the mash pot, the temperature is raised to 50°C, and the crushed After the barley malt, wheat malt and caramel malt, add 0.03% and 0.025% of the total weight of barley malt, wheat malt and caramel malt respectively with glucoamylase and protease, heat up to 55°C, and keep warm for 15 minutes;

[0052] 3) Combine mash and filter: put the gelatinized mash into the mash pot, compl...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/04
Inventor 刘助水胡晓宇
Owner YANJING BEER GUILIN LIQUAN
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