Dietary fiber beer and its preparing method

A dietary fiber and beer technology, applied in the brewing direction of beer, can solve the problems of inability to meet the needs of consumers, single variety and function, and achieve the effect of improving taste quality, ensuring inherent characteristics and pure taste.

Inactive Publication Date: 2006-07-12
河南蓝牌集团商丘啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the variety and function of beer have been relatively single for a long time, which can no longer meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Preparation of saccharified wort

[0018] Ingredients: malt: rice=65:35; hops (accounting for beer weight): 0.8‰; dietary fiber (accounting for beer weight): 0.5%.

[0019] Saccharification process control:

[0020] Gelatinization pot: feed at 50°C, raise the temperature to 90°C for 20 minutes, then raise the temperature to 102°C and boil for 30 minutes twice, and mash to the mash pot.

[0021] Saccharification pot: 48°C feed protein, rest for 40 minutes, mix mash and heat up to 63°C for 30 minutes, second time mix mash and heat up to 67°C for 60 minutes, iodine detection reaction completely heat up to 76°C and pour into filter tank.

[0022] The first wort concentration: 15P, the final wort concentration: 11P, hops are added at 10 minutes after boiling, 15%, 60% at 40 minutes, 25% at 80 minutes, dietary fiber is added 30 minutes before the end of boiling, add Do not pour water-soluble dietary fiber directly into the boiling pot, because the slurry-like water-solub...

Embodiment 2

[0027] Embodiment 2: Same as the preparation method of Embodiment 1, the amount of dietary fiber added is 0.7% of the beer weight.

Embodiment 3

[0028] Embodiment 3: the same preparation method as in Embodiment 1, the amount of dietary fiber added is 1% of the beer weight.

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PUM

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Abstract

The present invention relates to diet fiber beer and its preparation process, and the diet fiber beer contains water soluble diet fiber in 0.5-1 wt%. The preparation process includes preparing malt juice with malt and rice as main material and through dextrination, saccharification, filtering, boiling and cooling; and adding diet fiber in the required amount 30-40 min before finishing boiling. The diet fiber beer of present invention has the nutrients and functions of diet fiber, the characteristics of beer and improved taste, and is favorable to health.

Description

technical field [0001] The present invention relates to the preparation method of beer. Background technique [0002] As human society enters the 21st century, people's living standards have been greatly improved, and their diets have become increasingly refined, resulting in affluence diseases (diabetes, cardiovascular disease, obesity, intestinal cancer, constipation, etc.) becoming more and more common. Therefore, people's concept of food consumption has also changed, and the requirements for food are not only limited to the senses and taste, but more and more about its functionality. Therefore, it can be believed that the food in the 21st century will gradually be based on functional food. The function of beer as wine is weakening, and people pay more and more attention to it as a leisure drink. Therefore, people pay special attention to functional beer, such as beer nutrition, high-quality goods, personalization, and specialization. However, beer has a relatively sin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00C12C12/00
Inventor 屠令臣李广红赵伟王连合褚灿
Owner 河南蓝牌集团商丘啤酒有限公司
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