Low-alcohol beer

A low-alcohol beer and hop technology, applied in beer brewing, beer fermentation methods, microorganisms, etc., can solve problems such as ethanol poisoning, damage to cell function, etc., and achieve the effect of reducing production volume and alcohol content.

Inactive Publication Date: 2018-11-23
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive drinking of beer can also damage cell function and lead to alcohol poisoning

Method used

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  • Low-alcohol beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of low-alcohol beer is prepared according to the following preparation method:

[0026] (1) Malt gelatinization: mix 45 grams of barley malt, 20 grams of wheat malt, and 5 grams of caramel malt, and use a pulverizer to obtain a malt mixture. Add the malt mixture to 45°C hot water and keep it warm at 45°C for 25 minutes. Stir during the heat preservation process to obtain malt liquor;

[0027] (2) Rice gelatinization: gelatinize after pulverizing 30 grams of rice to obtain a rice gelatinization liquor, boil the rice gelatinization liquor for 10 minutes, and cool;

[0028] (3) Saccharification: place the malt liquor obtained in step (1) and the rice gelatinized liquor obtained in step (2) in a mash pot, carry out saccharification at a temperature of 75° C., and cool to 25° C.;

[0029] (4) Filtration: put the saccharified material in step (3) into the filter tank for filtration, and keep the clear juice;

[0030] (5) Boiling: Add 7 grams of hops to the filtered c...

Embodiment 2

[0034] A kind of low-alcohol beer is prepared according to the following preparation method:

[0035] (1) Malt gelatinization: mix 45 grams of barley malt, 20 grams of wheat malt, and 5 grams of caramel malt, and use a pulverizer to obtain a malt mixture. Add the malt mixture to 45°C hot water and keep it warm at 45°C for 25 minutes. Stir during the heat preservation process to obtain malt liquor;

[0036] (2) Rice gelatinization: gelatinize after pulverizing 30 grams of rice to obtain a rice gelatinization liquor, boil the rice gelatinization liquor for 10 minutes, and cool;

[0037] (3) Saccharification: place the malt liquor obtained in step (1) and the rice gelatinized liquor obtained in step (2) in a mash pot, carry out saccharification at a temperature of 90° C., and cool to 25° C.;

[0038] (4) Filtration: put the saccharified material in step (3) into the filter tank for filtration, and keep the clear juice; (5) Boiling: add 12 grams of hops to the filtered clear juic...

Embodiment 3

[0042] A kind of low-alcohol beer is prepared according to the following preparation method:

[0043] (1) Malt gelatinization: mix 45 grams of barley malt, 20 grams of wheat malt, and 5 grams of caramel malt, and use a pulverizer to obtain a malt mixture. Add the malt mixture to 45°C hot water and keep it warm at 45°C for 25 minutes. Stir during the heat preservation process to obtain malt liquor;

[0044] (2) Rice gelatinization: gelatinize after pulverizing 30 grams of rice to obtain a rice gelatinization liquor, boil the rice gelatinization liquor for 10 minutes, and cool;

[0045] (3) Saccharification: place the malt liquor obtained in step (1) and the rice gelatinized liquor obtained in step (2) in a mash pot, carry out saccharification at a temperature of 80° C., and cool to 25° C.;

[0046] (4) Filtration: put the saccharified material in step (3) into the filter tank for filtration, and keep the clear juice;

[0047] (5) Boiling: Add 9 grams of hops to the filtered c...

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PUM

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Abstract

The invention relates to low-alcohol beer, and relates to the technical field of food. The main technical scheme is characterized in that the low-alcohol beer is prepared from the following raw materials in parts by mass: 45 parts of barley malt, 7 to 10 parts of humulus lupulus, 20 parts of wheat malt, 5 parts of burnt malt and 30 parts of rice. A preparation method of the low-alcohol beer comprises the following steps in sequence: mixing the barley malt, the wheat malt and the burnt malt, and smashing by using a smashing machine, thus obtaining a malt mixture; adding the malt mixture in hotwater of which the temperature is 45 DEG C, keeping warm and stirring; gelatinizing the rice, thus obtaining a rice gelatinization fermented solution; saccharifying a malt fermented solution and the rice gelatinization fermented solution; filtering, boiling, and pressurizing for fermenting at a low temperature. According to the low-alcohol beer disclosed by the invention, nutrient ingredients of beer are not lost, the color is uniform, and the low-alcohol beer is cool, astringent, burnt and mellow and is very tasty and refreshing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-alcohol beer. Background technique [0002] The main components of beer are barley malt, hops and water. Carbon dioxide-filled low-alcohol wine brewed through yeast fermentation. Beer has a unique bitterness and aroma, rich in nutrients, and contains calcium, phosphorus, potassium, sodium, magnesium, chromium, zinc, selenium and other inorganic salts. And contains vitamin B1, vitamin B2, vitamin B6, niacin, pantothenic acid, biotin, folic acid, vitamin B12 and so on. Beer is very rich in vitamin B2, containing 0.3 mg to 1.3 mg per liter. Vitamin B2 not only prevents inflammation of the lips, but also improves eye brightness and promotes milk secretion. Folic acid can promote red blood cell production and anti-anemia. Selenium in beer can increase the antibody content in the blood, zinc can increase appetite, and chromium can promote the utilization of carbohydrates in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12C11/02C12R1/865
CPCC12C11/02C12C12/04
Inventor 吴玉石郭鹏
Owner DALIAN NATIONALITIES UNIVERSITY
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