Production method for reducing purine content in beer

A production method and a purine medium technology are applied in the production field of reducing the purine content in beer, can solve the problem of reducing the purine content of beer and beer, and achieve the effects of increasing adsorption capacity, improving yeast activity and reducing purine content

Inactive Publication Date: 2021-10-22
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a kind of production method that reduces purine content in beer, aims to solve the problem that the beer purine content that brewing obtains in the prior art is high

Method used

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  • Production method for reducing purine content in beer
  • Production method for reducing purine content in beer
  • Production method for reducing purine content in beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) remove the malt seed coat and germ, pulverize to obtain malt powder, and set aside;

[0033] (2) Add 24kg of malt powder, 9kg of cornstarch, 10g of protease with a protease activity of 50,000 / mL and 165L of water into the mash tun, adjust the pH to 5.5, add 2.5% lactic acid of malt quality and then brew at a temperature of 38°C After 10 minutes of heat preservation, the temperature was raised to 50°C, and the heat preservation was continued for 1 hour;

[0034] (3) Add 35kg of rice flour, 145L of water and 0.1% high temperature-resistant a-amylase of rice flour quality into the gelatinization pot, adjust the pH to 5.8, keep the temperature at 50°C for 20min, then heat up to 97°C and keep it warm 20min, obtain mash;

[0035] (4) Pour all the mash into the mash pot and control the temperature at 62°C, keep it warm for 30 minutes, then raise the temperature to 68°C and keep it warm for 20 minutes, then raise the temperature to 76°C to inactivate the enzyme to obtain w...

Embodiment 2

[0039] (1) remove the malt seed coat and germ, pulverize to obtain malt powder, and set aside;

[0040] (2) Add 26kg of malt powder, 8kg of cornstarch, 10g of protease with a protease activity of 50,000 / mL and 170L of water into the mash pot, adjust the pH to 5.6, add 2% lactic acid of the malt mass, and store at 36°C After 10 minutes of heat preservation, the temperature was raised to 52°C, and the heat preservation was continued for 1 hour;

[0041] (3) Add 33kg of rice flour, 140L of water and 0.1% high temperature-resistant a-amylase of rice flour quality into the gelatinization pot, adjust the pH to 5.6, keep the temperature at 50°C for 20min, then heat up to 95°C and keep it warm 20min, obtain mash;

[0042] (4) Pour all the mash into the mash pot and control the temperature at 64°C, heat it for 30 minutes, then raise the temperature to 70°C and keep it for 20 minutes, then heat it up to 76°C to inactivate the enzyme to obtain wort;

[0043] (5) Add 1.5% nitric acid mo...

Embodiment 3

[0046] (1) remove the malt seed coat and germ, pulverize to obtain malt powder, and set aside;

[0047](2) Add 22kg of malt powder, 10kg of cornstarch, 10g of protease with a protease activity of 50,000 / mL and 160L of water into the mash tun, adjust the pH to 5.4, add 3% lactic acid of the malt mass, and cook at 40°C After 10 minutes of heat preservation, the temperature was raised to 48°C, and the heat preservation was continued for 1 hour;

[0048] (3) Add 37kg of rice flour, 150L of water and 0.1% high temperature-resistant a-amylase of rice flour quality into the gelatinization pot, adjust the pH to 6.0, keep the temperature at 52°C for 20min, then heat up to 100°C and keep it warm 20min, obtain mash;

[0049] (4) Pour all the mash into the mash pot and control the temperature at 60°C, heat it up to 66°C for 20 minutes after keeping it warm for 30 minutes, then heat it up to 76°C to kill enzymes, and obtain wort;

[0050] (5) Add 1.5% nitric acid modified activated carbo...

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Abstract

The invention discloses a production method for reducing purine content in beer, and belongs to the field of beer production. The malt with low purine content is used as a raw material, and the rice and corn starch with extremely low purine content are used as auxiliary materials, so that the purine content is reduced from the source; meanwhile, zinc ions are matched with yeast and enzyme, so that the utilization of purine by the yeast is promoted, and the purine content in the beer is reduced; finally, the purine content is further greatly reduced through acidification treatment and adsorption. According to the method, the purine content in each operation process is controlled to be in the lowest state through the synergistic effect of raw material selection, parameter regulation and control, modified activated carbon adsorption and other operations, and finally the beer with low purine content is obtained.

Description

technical field [0001] The invention belongs to the field of beer production, in particular to a production method for reducing purine content in beer. Background technique [0002] Beer is one of the popular beverages, but the content of purines in beer is relatively high. The purine content of domestic beer is generally 40-100mg / L, and some whole wheat beers can reach more than 100mg / L. With the significant increase in beer consumption, the risk of human body suffering from "beer disease" such as gout has increased greatly, which has posed a serious threat to the health of consumers. Low-purine beer is a type of beer product with a lower total purine content than traditional beer. It is mainly developed for beer lovers suffering from gout or hyperuricemia, and it is also a healthier product for ordinary consumers. s Choice. Research and development of beer with low purine content is the common demand of beer production enterprises, market and consumers, and it is of grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12C1/16C12C7/04C12C7/28C12C11/02
CPCC12C12/00C12C5/00C12C1/16C12C7/04C12C7/28C12C11/02
Inventor 张开平王磊刘燕丽黄斌政黄斌
Owner BAISE UNIV
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