Health type light beer and preparation method thereof

A technology of beer and health, applied in the field of beer, can solve the problems of low carbohydrate, low calorie, non-healthy light beer, etc., and achieve the effect of refreshing taste and easy drinking
CN109706017AActive Publication Date: 2019-05-03TSINGTAO BREWERY
6 Cites 8 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TSINGTAO BREWERY
Publication Date
2019-05-03

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention provides health type light beer and a preparation method thereof, and belongs to the technical field of beer. The present situation that no health type light beer exists in China at present can be solved. The health type light beer is prepared through collocation of barley malt, wheat malt, malt having scorch aroma with high-RDF syrup by a fermentation method, the original wheat juice concentration of the beer is 7.0-7.5 plato, the alcoholic strength is greater than or equal to 4%vol, the carbohydrate is smaller than or equal to 1.2g / 100ml, the energy is smaller than or equal to112kJ / 100ml, the RDF is greater than or equal to 84% and amaroid is 5-6.5EBC. The beer provided by the invention is low in calorie and low in carbon, can be applied to production of the health type light beer, and consumer demands can be met.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the technical field of beer, in particular to a healthy light beer and a preparation method thereof. Background technique

[0002] In recent years, with people's pursuit of a healthy lifestyle, the health appeal of beer products has become higher and higher, and some low-carbohydrate (carbohydrate in 1g / 100ml-2g / 100ml) -115kJ / 100ml) of Light beer products.

[0003] At present, there are usually two production methods of low-carbohydrate beer in the international market: first: increase the dilution rate, and achieve the purpose of reducing carbohydrates and calories by reducing the concentration of the original wort to 6-7.5°P, but the original wort The concentration decreases and the dilution ratio increases, resulting in a decrease in beer flavor substances and alcohol content, making the beer more watery and bland, and reducing the drinkability of beer; second: increasing the dilution rate and reducing the concentration of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More