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Sweet beer and preparation method thereof
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A technology for sweet beer and hops, applied in the field of sweet beer and its preparation, can solve problems such as affecting gastrointestinal function, and achieve the effect of improving intestinal microorganisms and digestive function
Pending Publication Date: 2020-01-03
李宪臻
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Abstract
Description
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Embodiment 1
[0019] (1) According to the ratio of 1 part of malt to 3 parts of water in parts by mass, the water is placed in the mash pot and heated to 52°C.
[0020] (2) Put the crushed barley malt into the saccharification pot, under the condition of stirring (30 rev / min), keep warm at 52°C for 15 minutes, 65°C for 25 minutes, and 72°C for 10 minutes, then raise the temperature to 78°C and keep warm. Leave for 10 minutes.
[0021] (3) After filtering the maltosaccharification liquid through the malt grains, transfer it to a boiling pot, add hops (1.5 g / L) and isomaltulose (15 g / L) and boil for 60 minutes.
[0022] (4) Swirl and settle the boiled saccharification solution for 25 minutes to prepare isomaltulose-containing wort.
[0023] (5) After rapidly cooling the wort to 17°C, transfer it to a fermenter.
[0024] (6) Insert 0.4 g / L active dry brewer's yeast into the fermenter under aseptic conditions, and culture at 18° C. for 4 days.
[0028] (1) According to the ratio of 1 part of malt to 4 parts of water in parts by mass, the water is placed in the mash pot and heated to 55°C.
[0029] (2) Put the pulverized barley malt into the mash pot, heat it at 55°C for 18 minutes, 68°C for 30 minutes, and 70°C for 15 minutes, then raise the temperature to 76°C and let it stand for 15 minutes.
[0030] (3) After filtering the maltosaccharification liquid through the malt grains, transfer it to a boiling pot, add hops (1.6 g / L) and isomaltulose (25 g / L) and boil for 70 minutes.
[0031] (4) Swirl the boiled saccharification solution for 30 minutes to prepare wort containing isomaltulose.
[0032] (5) After rapidly cooling the wort to 18°C, transfer it to a fermenter.
[0033] (6) Insert 0.6 g / L active dry brewer's yeast into the fermenter under aseptic conditions, and culture at 20° C. for 5 days.
[0034] (7) When the sugar concentration drops to 4.5°Bx, seal the tank and keep the pressure to 0.15MPa, and gradient c...
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Abstract
The invention discloses sweet beer and a preparation method thereof, and belongs to the field of beer processing. According to the sweet beer and the preparation method thereof disclosed by the invention, isomaltulose is introduced into wheat juice, and through fermentation with yeast, the beer is prepared. In the beer brewing technology process, the isomaltulose is completely not decomposed and metabolized by yeast cells, and can be completely reserved in beer products, the sweet beer is formed and has the effect of improving microbial populations of enteric microorganisms, and the beer has the health-preserving health-care efficacy.
Description
technical field [0001] The invention relates to sweet beer and a preparation method thereof, belonging to the field of beer processing. Background technique [0002] Beer is made of malt and water as the main raw materials, hops are added, and fermented by yeast. It contains carbon dioxide, sparkling, and low-alcohol fermented wine. It is divided into fresh beer, draft beer, cooked beer and special beer. , rich in amino acids, vitamins, low molecular sugars, inorganic salts and other nutrients, commonly known as liquid bread. But beer is an alcoholic beverage, and excessive drinking can affect gastrointestinal function. [0003] Isomaltulose is a functional sugar formed from sucrose through the catalysis of sucroseisomerase. It has the functions of hypoglycemia, non-dental caries and inhibition of fat accumulation. Different from other sugar substitutes, isomaltulose and sucrose have exactly the same sweetness characteristics. Humans and most microorganisms cannot digest ...
Claims
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Application Information
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