Preparation method of hops-flavored full-amino-acid low-alcohol beer

A low-alcohol beer and amino acid technology, which is applied in the field of beer brewing, can solve the problems affecting the stability and coordination of beer, lack of distinctive taste, and loss of beer characteristics, so as to achieve rich amino acid content in beer, improve foam retention, and promote gelatinization. Effect

Pending Publication Date: 2022-03-15
劳特巴赫(菏泽)啤酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, some health-care beers are added with extracted juice, powder and other substances containing health-care ingredients in the later stage of beer production, which will affect the stability and coordination of beer, and the taste has no characteristics, and there is little resp...

Method used

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  • Preparation method of hops-flavored full-amino-acid low-alcohol beer
  • Preparation method of hops-flavored full-amino-acid low-alcohol beer
  • Preparation method of hops-flavored full-amino-acid low-alcohol beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A hop-flavored all-amino acid low-alcohol beer, comprising raw materials: 75% of pilsner malt, 10% of wheat malt, 10% of caramel malt, and 5% of quinoa, all of which are in mass percentage. The preparation method comprises the following steps:

[0045] (1) Quinoa pretreatment: Mix Pearson malt, wheat malt and caramel malt, then humidify and pulverize to obtain mixed malt; put quinoa in a gelatinization pot, soak in water for 12 hours, remove the water, and then add water again, The mass ratio of material to water is 1:4, the temperature is raised to 45°C, and partly crushed mixed malt is added in an amount of 20wt% of the total amount of mixed malt, the temperature is raised to 72°C and kept for 20 minutes, then heated to 100°C, and kept for 20 minutes to obtain quinoa Liquid;

[0046] (2) Put the remaining crushed mixed malt into the mash pot, add water, the mass ratio of material to water is 1:4, the feeding temperature is 52°C, keep it for 30 minutes, then add the qu...

Embodiment 2

[0060] A hop-flavored all-amino acid low-alcohol beer, comprising raw materials: 70% of pilsner malt, 10% of wheat malt, 10% of caramel malt, and 10% of quinoa, all of which are in mass percentage. The preparation method comprises the following steps:

[0061] (1) Quinoa pretreatment: Mix Pilsner malt, wheat malt and caramel malt, then humidify and pulverize the mixed malt; put the quinoa in the gelatinization pot, add water to soak for 6 hours, remove the water, and then add water again, The mass ratio of material to water is 1:3, the temperature is raised to 45°C, and partly crushed mixed malt is added in an amount of 30wt% of the total amount of mixed malt, the temperature is raised to 70°C and kept for 15 minutes, then heated to 100°C and kept for 30 minutes to obtain quinoa Liquid;

[0062] (2) Put the remaining crushed mixed malt into the mash pot, add water, the mass ratio of material to water is 1:5, and the feeding temperature is 50°C, keep it for 40 minutes, then add...

Embodiment 3

[0072] A hop-flavored all-amino acid low-alcohol beer, comprising raw materials: 60% of pilsner malt, 10% of wheat malt, 10% of caramel malt, and 20% of quinoa, all of which are in mass percentage. The preparation method comprises the following steps:

[0073] (1) Quinoa pretreatment: Mix Pilsner malt, wheat malt and caramel malt, then humidify and pulverize the mixed malt; put the quinoa in the gelatinization pot, add water to soak for 24 hours, remove the water, and then add water again, The mass ratio of material to water is 1:4, the temperature is raised to 45°C, and partly crushed mixed malt is added in an amount of 20wt% of the total amount of mixed malt, the temperature is raised to 72°C and kept for 30 minutes, then heated to 100°C, and kept for 15 minutes to obtain quinoa Liquid;

[0074] (2) Put the remaining crushed mixed malt into the mash pot, add water, the mass ratio of material to water is 1:4, the feeding temperature is 52°C, keep it for 30 minutes, then add t...

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Abstract

The invention relates to a preparation method of hops-flavored full-amino-acid low-alcohol beer, and belongs to the technical field of beer brewing. The hops-flavored total amino acid low-alcohol beer comprises the following raw materials in percentage by mass: 50-90% of Pearson malt, 5-20% of wheat malt, 5-20% of burnt malt and 1-20% of quinoa. Chenopodium quinoa willd is added into the preparation raw materials of the beer, the quinoa willd contains rich amylopectin and protein, and in order to prepare the full-amino-acid low-alcohol beer, the saccharification and fermentation process of the quinoa willd needs to be controlled, so that the effects of low fermentable sugar content and high amino acid content in wort are achieved. The beer prepared by the method is low in alcoholic strength and rich in amino acid content, particularly the content of threonine, lysine and tryptophan is remarkably increased, and the beer is high in foam retention, rich in hops fragrance, balanced in bitter and sweet taste and good in palatability.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a preparation method of hop-flavored all-amino acid low-alcohol beer. Background technique [0002] At present, the common beers on the market include lager industrial beer, with an alcohol content of 3-5% vol; and self-brewed beer, with an alcohol content of 5-7% vol. With the current popularity of the light social concept, a beer with low alcohol content, strong palatability and rich nutrition will surely become the new favorite of the beer industry. [0003] According to my country's national standard GB4927-2008, the definition of low-alcohol beer: beer with an alcohol content of 0.6% vol to 2.5% vol, except for the characteristic, other requirements should meet the regulations of the corresponding type of beer. Yet most of the low-alcohol beers in the prior art have a weak taste and poor palatability. [0004] Beer itself is rich in nutrients, including vi...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C7/04C12C12/04C12R1/865
CPCC12C5/00C12C7/04C12C12/04
Inventor 李凤薄文飞周广田董小雷
Owner 劳特巴赫(菏泽)啤酒股份有限公司
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