Low-gluten beer and preparation method thereof

A technology of beer and gluten, applied in the direction of beer brewing, etc., to achieve the effect of enriching foam, increasing flocculation and sedimentation and modification, and preventing the formation of cold turbidity

Inactive Publication Date: 2015-12-23
YANJING BEER GUILIN LIQUAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no public report on the formula or preparation method of "low-gluten beer" or "gluten-free beer" in China

Method used

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  • Low-gluten beer and preparation method thereof
  • Low-gluten beer and preparation method thereof
  • Low-gluten beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: Preparation of 1500L8°P low-gluten beer

[0038] 1) Gelatinization: Take 28kg of rice and 36kg of buckwheat, grind them separately, put water equivalent to 3.0 times the total weight of rice and buckwheat in the gelatinization pot, raise the temperature to 50°C, put in the crushed rice and buckwheat, add 0.02% by weight of amylase (12.8mL), warming up to 95°C, keeping the temperature for 20min;

[0039] 2) Saccharification: Take 76kg of Gaidena barley malt and 12kg of Munich high-flavor malt, grind them separately, add 4.0 times the total weight of barley malt and high-flavor malt into the mash pot, raise the temperature to 45°C, and add the crushed barley Malt and high aroma malt, then add 0.02% and 0.02% of glucoamylase (17.6mL) and protease (17.6mL) accounting for the total weight of barley malt and high aroma malt respectively, heat up to 50°C, and keep warm for 30min;

[0040]3) Combine the mash and filter: put the gelatinized mash into the mash pot,...

Embodiment 2

[0046] Embodiment 2: Preparation of 1500L8°P low-gluten beer

[0047] 1) Gelatinization: Take 30kg of rice and 34kg of buckwheat, grind them separately, put water equivalent to 3.5 times the total weight of rice and buckwheat in the gelatinization pot, raise the temperature to 65°C, put in the crushed rice and buckwheat, add 0.03% by weight of amylase (19.2mL), warming up to 100°C, keeping warm for 30min;

[0048] 2) Saccharification: Take 78kg of Gaidena barley malt and 12kg of Munich high-flavor malt, grind them separately, add 3.0 times the total weight of barley malt and high-flavor malt into the mash tun, raise the temperature to 50°C, and add the crushed barley Malt and high aroma malt, then add 0.01% and 0.03% of glucoamylase (9mL) and protease (27mL) accounting for the total weight of barley malt and high aroma malt respectively, heat up to 55°C, and keep warm for 30min;

[0049] 3) Combine the mash and filter: put the gelatinized mash into the mash pot, control the t...

Embodiment 3

[0055] Embodiment 3: Preparation of 1500L8°P low-gluten beer

[0056] 1) Gelatinization: Take 32kg of rice and 32kg of buckwheat, grind them separately, put water equivalent to 4.0 times the total weight of rice and buckwheat in the gelatinization pot, raise the temperature to 45°C, put in the crushed rice and buckwheat, add 0.025% by weight of amylase (16mL), warming up to 98°C, keeping the temperature for 40min;

[0057] 2) Saccharification: Take 84kg of Gaidena barley malt and 8kg of Munich high-flavor malt, grind them separately, add 3.5 times the total weight of barley malt and high-flavor malt into the mash tun, raise the temperature to 45°C, and add the crushed barley Malt and high aroma malt, then add 0.03% and 0.025% of glucoamylase (27.6mL) and protease (23mL) accounting for the total weight of barley malt and high aroma malt respectively, heat up to 55°C, and keep warm for 20min;

[0058] 3) Combine mash and filter: put the gelatinized mash into the saccharificatio...

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Abstract

The invention discloses low-gluten beer and a preparation method of the low-gluten beer. The low-gluten beer per 1500L is mainly prepared from the following brewing raw materials: 28 to 36 kg of rice, 28 to 36 kg of buckwheat, 72 to 88 kg of barley malt of which the gluten protein content is less than or equal to 10 g / kg and 8 to 16 kg of high-aroma malt of which the gluten protein content is less than or equal to 20 g / kg. According to the low-gluten beer disclosed by the invention, a specific raw material-auxiliary material ratio is adopted, a special preparation technology is combined, the gluten protein content of the low-gluten beer is lower than 100 mg / kg, and the requirement of the CAC (Codex Alimentarius Commission) on products containing extremely-low gluten can be met; the taste of the low-gluten beer is almost not different from that of common beer.

Description

technical field [0001] The invention relates to a low-gluten beer and a preparation method thereof, belonging to the technical field of beer brewing. Background technique [0002] Gluten is one of the main food allergens, and it is also the first food allergen that the international community pays attention to and researches. It is also the only allergen ingredient that has specified the content threshold in food. Celiac disease is an immune inflammatory disease of the small intestine caused by gluten intake in genetically predisposed patients. Typical symptoms include abdominal pain, bloating, diarrhea, constipation, and vomiting. According to statistics, the incidence rate in western countries is 0.5% to 2.0%, and in recent years our country has also confirmed the existence of patients with celiac disease. Due to the large population base in our country, the absolute number of patients cannot be ignored. Celiac disease is a disease that has only been recognized by the me...

Claims

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Application Information

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IPC IPC(8): C12C12/00
Inventor 于佳俊王德良刘国华章翌周涛周志
Owner YANJING BEER GUILIN LIQUAN
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