Nonalcoholic beer causing no satiety to human after drinking and preparation method thereof

A non-alcoholic beer and satiety technology, applied in the beer field, can solve the problems of poor drinkability, heavy wort flavor, and easy satiety, so as to improve the emptying rate, reduce the satiety, and improve drinkability sexual effect

Active Publication Date: 2018-11-27
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Non-alcoholic beer has no alcohol, the sugar content in the wort is high, and the wort taste is heavy, which leads to poor drinkability during the drinking process of non-alcoholic beer, and it is easy to produce a feeling of fullness, whi

Method used

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  • Nonalcoholic beer causing no satiety to human after drinking and preparation method thereof

Examples

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preparation example Construction

[0030] The present invention also provides a method for preparing non-alcoholic beer without satiety as described in any of the above embodiments, comprising the following steps:

[0031] Take rice and malt with a gastric emptying rate greater than 70%, of which malt accounts for 60-70%, and after crushing, feed it with a material-water ratio of 1: (3-4) for saccharification. The hardness of the feed water is lower than 3, and the saccharification temperature is 63 -66°C, saccharification time is 60-80min. After saccharification, filter the wort, and then boil for 45-75min. At the end of boiling, add hops with gastric emptying greater than 70% to obtain the desired wort. The concentration of the wort It is 10-13°P, and the bitterness value is lower than 10IBU;

[0032] In parts by weight, 5-10 parts of wort, 0.5-1.5 parts of dietary fiber, 3-8 parts of glycerin, 0.01-0.05 parts of food-grade citric acid, and water as the balance are put into the batching tank, and stirred even...

Embodiment 1

[0037] 1. Screening of hops and malt

[0038] Preparation of activated carbon suspension: Accurately weigh 10 g of gum arabic powder, add 80 mL of distilled water, boil until transparent; add 10 g of activated carbon powder, boil three times, and set aside.

[0039] Animal preparation 20 adult Kunming mice, half male and half female, were observed for 1 week before the test, and those with clinical abnormalities were excluded from the test.

[0040] After the mice were weighed, they were fed with wort or hops tea or beer to test their gastric emptying rate. The dose of 0.4mL cold wort or hop tea + 0.1mL carbon powder / 25g (800mL / 50Kg body) was used for gavage. After 20 minutes of gavage, the mice were killed by cervical dislocation, the abdominal cavity was opened, the gastrointestinal tract was quickly separated, and the progress of activated carbon was observed. route, and calculate the end-of-carbon propulsion rate. The formula for calculating the end-of-carbon propulsion ...

Embodiment 2

[0047] The screening method of hops and malt is the same as in Example 1, and the preparation method of non-alcoholic beer with low satiety is the same as in Example 1, except that the content of wort is 5 parts, and the content of dietary fiber is 0.5 parts.

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Abstract

The invention provides nonalcoholic beer causing no satiety to human after drinking and a preparation method thereof, belongs to the technical field of beers, and is intended to solve the problem thatnonalcoholic beer has poor drinkability during consumption and easily causes satiety. The nonalcoholic beer causing no satiety to human after drinking is prepared by pretreating a beer solution by wheat juice, dietary fiber, glycerol and food-grade citric acid and water, and carbonating the pretreated beer solution, wherein upon wort preparation, emptying rate of malt and hops used as materials herein is greater than 77%; bitterness of the wheat juice is lower than 10 IBU. The nonalcoholic beer effectively increases stomach emptying rate and causes less satiety.

Description

technical field [0001] The invention belongs to the technical field of beer, and in particular relates to an alcohol-free beer that the human body does not feel full after drinking and a preparation method thereof. Background technique [0002] The drinkability of beer is related to the quality and sales of products, and has always been a research field focused on by the beverage industry. However, due to the high complexity of human drinking behavior, the research progress in this field is slow. Human drinking behavior is a complex physiological, psychological and social behavior, which is mainly affected by both psychological and physiological aspects. Physiological aspects are mainly the satiety caused by drinking, gastric emptying, and the biochemical metabolism of beer components through human blood on the brain and body. Therefore, in order to improve the physiological drinkability, the main measures should be to eliminate the satiety during beer drinking, increase t...

Claims

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Application Information

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IPC IPC(8): C12C12/00
CPCC12C12/00
Inventor 尹花董建军余俊红胡淑敏黄树丽钱中华张翠黄淑霞刘佳
Owner TSINGTAO BREWERY
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