Process for producing low-heat beer

Abstract

This invention relates to a method for producing low heat beer, which applies regulating and brewing technology to dilute it and add dietary fibers to the beer to prepare low heat beer including the technological processes of dextrinizing, boiling and adding hops to the raw material to get green beer of high fermentation and low sugar then to produce a low heat beer after post dilution and adding dietary fibers and other low heat leached-out materials, in which, the heat is lower than 800KJ/L.

Description

technical field [0001] The invention belongs to the technical field of biochemistry, and relates to a beer production process, in particular to a low-calorie beer production process. Background technique [0002] The beer that people drink every day contains about 1600 kilojoules per liter, while adult men need 9250-10090 kilojoules a day, and women need 7980-8820 kilojoules. That is to say, if they do not consume other energy foods, men drink 6 bottles of beer Just enough to meet the needs of the day, and even less for women. Apparently people are partying, and drinking beer with meals often results in more calories than needed. [0003] Malt is saccharified to convert starch into fermentable sugars such as glucose, maltose, and maltotriose and non-fermentable sugars such as maltotetraose and dextrin. Yeast uses fermentable sugars to produce alcohol, while a small amount of fermentable sugars and non-fermentable sugars Sexual sugar constitutes the true strength of the bee...

AI Technical Summary

Problems solved by technology

Low-calorie beer is rarely seen in the domestic market

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