Low-purine lager flavor beer and preparation method thereof

Abstract

According to the low-purine Lager-flavor beer and the preparation method thereof, film-method sugarcane syrup is added as a fermentation raw material, Liupao tea leaves and jasmine tea leaves are used for replacing part of hop raw materials for production, the purine content of the obtained Lager-flavor beer is low, the taste and key indexes of the Lager-flavor beer are almost the same as those of traditional Lager-flavor beer, and the low-purine Lager-flavor beer is suitable for large-scale production. And the taste characteristic of identification is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of fermented beer, and in particular relates to a low-purine lager-flavored beer and a preparation method thereof. Background Art

[0002] Beer is mainly a low-fermented wine made by fermenting barley juice with an appropriate amount of hops through yeast. Beer has a long production history and has had an important impact on the development of human civilization. Lager beer is produced by heating malt and various solid auxiliary materials for saccharification, boiling, adding hops, and inoculating lager yeast under a relatively low temperature (10-15°C) environment. The lager beer produced by the bottom fermentation process has become the world's highest-yield alcoholic beverage. One of the characteristics of this process is that the bitterness brought by hops is used to give the beer a refreshing taste, making the brewed beer refreshing and lighter in color. Hops are known as the "soul of beer", among which hop essential oil, bitter acid and hop polyphenols are the main substances of the characteristic flavor of beer. The bitterness in beer mainly comes from α-acid, β-acid and polyphenols in hops; the aroma of beer comes from the volatile component terpene alcohol in hop essential oil; hop polyphenols can improve the antioxidant capacity of beer and promote the formation of beer's taste.

[0003] However, with the significant increase in beer consumption, the risk of people suffering from "beer diseases" such as gout has greatly increased, posing a serious threat to consumers' health. Gout is a metabolic disease caused by increased uric acid in the body due to reduced uric acid excretion or purine metabolism disorders, which can cause great pain and various complications to the human body. In a longitudinal epidemiological study in the United States, drinking was shown to be associated with an increased risk of gout. Beer contains a large amount of purine, which mainly comes from malt (wort). Excessive intake of beer can lead to hyperuricemia. In addition, the increase in serum uric acid caused by alcohol intake is higher than that of common purine-rich foods such as meat and seafood. Therefore, it is particularly important to develop a beer with low purine content. Changing the ratio of raw materials and auxiliary materials is a common method for producing low-purine beer.

[0004] At present, the main method of reducing the purine content in beer in the beer process is to increase the proportion of auxiliary materials other than malt. The main auxiliary materials used can be starch crops such as rice and corn; or fruit crops such as pineapple and lychee; fermentation and filtration of syrup and other measures can digest purine and reduce the purine content; but the above approach also has the following problems: 1. Too high a proportion of starch crop auxiliary materials will lead to insufficient nitrogen source substances and enzyme substances in the overall raw materials, which will lead to difficulties in starch conversion, incomplete saccharification, and difficulty in wort filtration. The beer tastes bland, which is a certain gap from the taste of real lager beer. 2. Fruit crop auxiliary materials generally contain more organic acids, which will produce a lot of fruit aroma and fruit flavor during the fermentation process, and as the main ingredient, it will cover up the flavor of beer. Therefore, at present, fruit is only added as an auxiliary material or fruit juice is added to the finished wine to produce fruit-flavored beer. The flavor of lager beer is also missing. 3. Adding auxiliary materials to ferment can effectively reduce the purine content, but most of the comparative documents use corn syrup and maltose syrup as fermentation raw materials, such as Patent 1: A low-purine beer and its preparation method (patent application number: CN201010292418.6); corn syrup is used as part of the fermentation raw material, and activated carbon and diatomaceous earth are used for filtration and adsorption; Patent 2: A low-purine beer and its preparation method (patent application number: CN101948719A), which describes in detail the addition of part of caramel malt to make up for the beer flavor after using corn syrup to reduce the purine in the beer, so that the beer has a strong aroma and normal beer color; Patent 3: A low-purine beer and its preparation method (CN200910077272.0); in its preparation process, the amount of raw and auxiliary materials such as malt and rice is reduced, other raw materials such as white wheat and wheat roots are selected, and the amount of auxiliary materials such as other grains and syrups is increased. The purine content is reduced by biological fermentation and filtration adsorption, and the production process is further optimized. The beer brewed by this invention maintains the nutritional and health functions of beer while reducing the purine content to about 20% of ordinary beer, which greatly reduces the risk of gout caused by beer drinking for beer consumers, and is very beneficial to the health of consumers. There are also documents on adding sugarcane syrup to beer for fermentation to make sugarcane beer, such as Patent 4: A method for brewing sugarcane special beer with sugarcane syrup by membrane method (patent application number: CN202311008341.9); However, the process and parameters for reducing the purine content in beer by using membrane sugarcane syrup fermentation have not been studied or disclosed in any literature.

[0005] On the other hand, the hops added to the production of lager beer are known as the "soul of beer", among which hop essential oil, bitter acid and hop polyphenols are the main substances of the characteristic flavor of beer. More than 60% of the world's hops are planted in the higher terrain of the river valley plain of the Bavarian Plateau, while the main production area of ​​hops in China is in the northwest region, and the output is limited. A large amount of hops is still heavily dependent on imports, and the import price is about 75.83 yuan / KG, most of which is attributed to the cost of import transportation. No suitable alternative raw materials have been found. If alternative raw materials can be found, they can not only replace the role of hops in lager beer, but also be planted and purchased in large quantities in China, which can greatly reduce the dependence of lager beer production on hops.

[0006] Therefore, how to produce a lager beer product that is low in purine, can maintain a strong beer flavor, has a lower cost, and reduces the use of hop raw materials in production is a goal pursued by those skilled in the art. Summary of the invention

[0007] The invention provides a low-purine lager-flavored beer and a preparation method thereof. Membrane-processed sugarcane syrup is added as a fermentation raw material, and Liubao tea leaves and jasmine tea leaves are used to replace part of the hop raw materials for production. The obtained lager beer has a low purine content, a taste and key indicators that are almost the same as those of traditional lager beer, and has a recognizable taste characteristic.

[0008] A low-purine lager-flavored beer and a preparation method thereof, comprising the following steps: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion and put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 8-12 brix; 2) The wort pump mash is filtered through the filter tank and then refluxed into the boiling pot; 3) Put the 8-12°P sugarcane syrup into the boiling pot and boil it together with the wort. The ratio of wort to sugarcane juice is 4:1. 4) Boil the mixture in a pot for 70 minutes, add Liubao tea leaves at the 10th minute of boiling, add jasmine tea leaves and Saaz hop extract at the 25th minute of boiling, cool after boiling and filter through 100-200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, quickly cool to room temperature and pass it into the fermentation tank; 5) The fermentation liquid in the fermentation tank is quickly cooled to 12°C, and BF16 yeast is aseptically inoculated at 1%-2% of the mass of the fermentation liquid, and then transferred to a low-temperature fermentation environment at 10-14°C; 6) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 0-3℃ and the mixture is stored and settled at low temperature for 3-5 days. The mixture is filled with carbon dioxide and canned. Finally, the mixture is pasteurized to obtain the finished product.

[0009] In step 4), the amounts of Liubao tea leaves, jasmine tea leaves and Saaz hop extract added are: 15 g of Liubao tea leaves, 0.2 g of Saaz hop extract and 8 g of jasmine tea leaves are added to every 2 L of the mixed solution.

[0010] The sugarcane syrup clear juice in step 3) is prepared by a membrane method, including the steps of: washing and juicing the raw sugarcane; removing impurities, clarifying, decolorizing and concentrating the sugarcane juice by a membrane method; and then diluting or concentrating the sugarcane juice to 8-12°P.

[0011] In step 4), a plate heat exchanger is used for rapid cooling.

[0012] Step 5) The time for medium and low temperature fermentation is 12-14 days.

[0013] The product obtained by the low-purine lager-flavored beer and the preparation method thereof has a total amount of purine substances of ≤51 mg / L.

[0014] The product obtained by the low-purine lager-flavored beer and the preparation method thereof has a bitterness value BU of 13.9-14.8. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 The sensory characteristics flavor radar chart of Example 1, Comparative Examples 1 to Comparative Examples 3, commercially available whole wheat beer and commercially available tea-flavored beer; Figure 2 The production flow chart of the present invention is as follows; The advantages of the invention are:

[0016] 1. Adding sugarcane syrup to lager beer for fermentation production increases the fermentation degree of beer and converts a large amount of purine in the beer. At the same time, the content of purine substances in sugarcane syrup of equal concentration is lower than that in wort, thus greatly reducing the purine content in beer. After experiments by the applicant, the optimal amount of sugarcane syrup added was determined, so that indicators such as residual sugar content and total purine content reached the optimal value of balance.

[0017] 2. Using sugarcane syrup as the raw material for beer fermentation, compared with the traditional production method of malt as the main material, there is no need to mix the main and auxiliary materials for saccharification. The sugarcane main material avoids the saccharification process. Adding some sugarcane syrup can improve the beer fermentation time and shorten the fermentation cycle.

[0018] 3. Sugarcane syrup gives lager a richer flavor, different from traditional lager, with a unique aroma and taste.

[0019] 4. The present invention adopts a combination of Liubao tea leaves, jasmine tea leaves and Saaz hops in a specific proportion to achieve imitation and substitution of traditional lager beer, with moderate bitterness and excellent color; tea with local characteristics replaces part of the Saaz hops, which reduces the dependence of lager beer production on hops, reduces production costs, and enriches the diversified integrated development of the tea and beer industries. DETAILED DESCRIPTION

[0020] Barley malt, wheat malt and caramel malt were purchased from Jinan Shuangmai Beer Co., Ltd.; Liubao tea was purchased from Fumingyuan Tea Co., Ltd.; jasmine tea was purchased from Guangxi Beibeixiang Tea Co., Ltd.; Saaz hop extract, Citro hop extract and Cascade hop extract were purchased from Guangzhou Depeisi Trading Co., Ltd. Example 1

[0021] Low-purine lager-flavored beer and a preparation method thereof, comprising the following steps: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion (93:4:3), put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 10 brix; 2) The wort pump mash is filtered through the filter tank and then refluxed into the boiling pot; 3) Pass the 10°P sugarcane syrup into the boiling pot and boil it together with the wort. The ratio of wort to sugarcane juice is 4:1. 4) Boil the mixture in a 2L boiling pot for 70 minutes, add 15g of Liubao tea leaves and 0.2g of Saaz hop extract at the 10th minute of boiling, add 8g of jasmine tea leaves at the 25th minute of boiling, cool after boiling and filter through 200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, and quickly cool it to room temperature using a plate heat exchanger and pass it into the fermentation tank; 5) The fermentation liquid in the fermenter was quickly cooled to 12°C, and BF16 yeast was aseptically inoculated at 1% of the mass of the fermentation liquid, and then transferred to a 12°C environment for low-temperature fermentation for 12 days.

[0022] 6) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 2°C and stored at low temperature for 4 days. The product is then filled with carbon dioxide and canned. Finally, the product is pasteurized to obtain the finished product.

[0023] The sugarcane syrup clear juice in step 2) is prepared by a membrane method, including the steps of: washing and juicing the raw sugarcane; removing impurities, clarifying, decolorizing and concentrating the sugarcane juice by a membrane method; and then diluting or concentrating the sugarcane juice to 10°P.

[0024] Comparative Example 1 Low-purine lager-flavored beer and a preparation method thereof, comprising the following steps: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion (93:4:3), put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 10 brix; 2) The wort pump mash is filtered through the filter tank and then returned to the boiling pot for boiling; 3) Boil the wort in a 2L boiling pot for 70 minutes, add 15g of Liubao tea leaves and 0.2g of Saaz hop extract at the 10th minute of boiling, add 8g of jasmine tea leaves at the 25th minute of boiling, cool after boiling and filter through 200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, and quickly cool it to room temperature using a plate heat exchanger and pass it into the fermentation tank; 4) The fermentation liquid in the fermenter was quickly cooled to 12°C, and BF16 yeast was aseptically inoculated at 1% of the mass of the fermentation liquid, and then transferred to a 12°C environment for low-temperature fermentation for 12 days.

[0025] 5) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 2℃ and the mixture is stored and settled at low temperature for 4 days. The mixture is filled with carbon dioxide and canned. Finally, the mixture is pasteurized to obtain the finished product.

[0026] Comparative Example 2 Low-purine lager-flavored beer and a preparation method thereof, comprising the following steps: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion (93:4:3), put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 10 brix; 2) The wort pump mash is filtered through the filter tank and then refluxed into the boiling pot; 3) Pass the 10°P sugarcane syrup into the boiling pot and boil it together with the wort. The ratio of wort to sugarcane juice is 4:1. 4) Boil the mixture in a 2L boiling pot for 70 minutes, add 0.64g of Citra hop extract at the 10th minute, and add 0.16g of Cascade hop extract at the 25th minute. After boiling, cool and filter through 200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, and use a plate heat exchanger to quickly cool to room temperature and pass it into the fermentation tank; 5) The fermentation liquid in the fermenter was quickly cooled to 12°C, and BF16 yeast was aseptically inoculated at 1% of the mass of the fermentation liquid, and then transferred to a 12°C environment for low-temperature fermentation for 12 days.

[0027] 6) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 2°C and stored at low temperature for 4 days. The product is then filled with carbon dioxide and canned. Finally, the product is pasteurized to obtain the finished product.

[0028] The sugarcane syrup clear juice in step 2) is prepared by a membrane method, including the steps of: washing and juicing the raw sugarcane; removing impurities, clarifying, decolorizing and concentrating the sugarcane juice by a membrane method; and then diluting or concentrating the sugarcane juice to 10°P.

[0029] Comparative Example 3 Low-purine lager-flavored beer and a preparation method thereof, comprising the following steps: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion (93:4:3), put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 10 brix; 2) The wort pump mash is filtered through the filter tank and then refluxed into the boiling pot; 3) Boil the wort in a 2L boiling pot for 70 minutes, add 0.64g of Citra hop extract at the 10th minute, and add 0.16g of Cascade hop extract at the 25th minute. After boiling, cool and filter through 200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, and use a plate heat exchanger to quickly cool to room temperature and pass it into the fermentation tank; 4) The fermentation liquid in the fermenter was quickly cooled to 12°C, and BF16 yeast was aseptically inoculated at 1% of the mass of the fermentation liquid, and then transferred to a 12°C environment for low-temperature fermentation for 12 days.

[0030] 5) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 2℃ and the mixture is stored and settled at low temperature for 4 days. The mixture is filled with carbon dioxide and canned. Finally, the mixture is pasteurized to obtain the finished product.

[0031] The acidity, pH, bitterness, and total amount of purine substances of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, commercial tea-flavored beer, and commercial beer were measured respectively. Twenty primary evaluators were organized to conduct sensory evaluation on Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, commercial ordinary beer, and commercial tea-flavored beer. The sensory evaluation indexes of beer are shown in Table 1.

[0032] The results show that the product made by the process conditions of Example 1 has a greater bitterness value than commercial beer and the comparative example, and the pH is higher than other beers. This is because Liubao tea and jasmine tea contain caffeine, tea alkaloids, theobromine and other substances that act on beer, so that the pH value of beer increases and the acidity decreases; the pH in Example 2 is relatively low compared to other beers, because the sugarcane syrup contains a small amount of fruit acid, which will increase the acidity of beer. The pH and acidity of beer in Example 1 are just in Example 1 and Example 2, and the acidity is moderate. And the alcohol content in Example 1 and Comparative Example 2 is higher than that in other beers, which shows that sugarcane syrup is an auxiliary material that can increase the fermentation degree of beer. Example 1 and Comparative Example 2 show that after adding sugarcane syrup, its purine substances are significantly lower than those in the example without adding sugarcane syrup, because the content of purine substances in sugarcane syrup of equal concentration is lower than that in barley juice. And relative to commercial beer, the content of purine substances in beer in the present invention is relatively low.

[0033] Organize 20 primary evaluators to conduct sensory descriptive analysis on Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, commercially available ordinary beer, and commercially available tea-flavored beer, and describe the flavor according to six characteristic taste characteristics (20 sensory evaluators scored each taste separately, with a full score of 5 points, and the final result was the average value), (1 point to 5 points, respectively, almost no specific flavor, no obvious specific flavor, specific flavor, obvious specific flavor, and very strong specific flavor).

[0034] The statistical results are as follows Figure 1 As shown in the sensory characteristics flavor radar chart, the flavor of each beer is slightly different due to its different raw materials.

[0035] The results show that the flavor of the product produced under the process conditions of Example 1 can constitute the basic flavor composition of tea beer. Comparative Example 1 does not add sugarcane syrup, so the fresh aromas such as fruity and grassy aromas in the beer are weak, while the aroma of tea is relatively rich, which is closer to the tea-flavored beer on the market. In Comparative Example 2, no tea leaves were added, so it has almost no fresh fragrance of tea leaves. The source of its front bitterness and after bitterness is the flavor of hops, but it retains the grassy and fruity aroma in the sugarcane syrup. In Comparative Example 3, since no tea leaves and sugarcane syrup were added, its flavor has no obvious difference from ordinary beer on the market. The final sensory scores are shown in Table 2:

[0036] Under the basic process conditions of Example 1, the experiment of changing the amount of sugarcane syrup added:

[0037] From Table 3 above, it can be seen that after adding cane sugar juice, the alcohol concentration of beer is higher than that of the control ordinary whole wheat fresh beer, which proves that sugarcane juice as a carbon source is transformed during the fermentation period, which is closely related to the content of reducing sugars and amino nitrogen. It can be seen from the table that the main purine source of beer is malt. As the proportion of sugarcane syrup added increases, the purine content decreases, but it is not a linear relationship. This is because sugarcane syrup is a fermentation raw material with a low purine content. After the sensory panel evaluation, the fruity aroma of the added cane sugar juice increases with the increase in the addition ratio, the sweetness of the beer becomes stronger and stronger, and the corresponding tea flavor becomes weaker and weaker. When 20% of the cane sugar juice is added, its fruity aroma is more coordinated with the tea aroma, the taste is suitable, the killing taste is strong, and the purine content is lower than that of ordinary beer, and it meets the group standard of low-purine original beer.

[0038] Under the basic process conditions of Example 1, the experiment of changing the amount of tea leaves added is as shown in Table 4:

[0039] The bitterness of ordinary beer mainly comes from hop resins, and a small part comes from non-hop components such as bitter peptides, amino acids, and polyphenols in the brewing process. The bitter substances mainly include polyketides (such as α, β-acids), polychalcone substances (such as xanthohumol), and their derivatives in the brewing and storage process (such as iso-α-acids, humulone, hyruvone, isoxanthohumol, etc.), and reduced products of iso-α-acids. However, in tea beer, the main source of bitterness is caffeine, tea polyphenols and other substances, which are different from the hop components, resulting in different pH and acidity in beer. During the boiling process of wort, due to the addition of hops, the protein in the wort can be complexed and precipitated, thereby clarifying the wort, and the amount of tea added has almost no significant effect on the purine in beer relative to the raw materials. However, after replacing part of the hops with tea, the clarity of the beer is slightly worse and the foam is less. This is because the components of tea are different from those of hops, which makes it impossible to completely replace them. In order to maintain the basic foam retention and clarity of beer, 0.2g of hops was retained. After replacing part of the hops with tea, the pH value of the beer increased significantly, the acidity decreased, and the total acid content was significantly affected. At the same time, the amount of tea added had a significant effect on the bitterness value. The total acidity of beer with 0% hops reached 5.98 mL / 100 mL, and the pH was the lowest, proving that there were fewer free H +. Its bitterness value was only 1BU, and the taste was slightly sour and the killing taste was poor. With the increase in the amount of hops / tea added, the bitterness and aroma of the beer became more and more intense, and the bitterness became more and more prominent. Adding 20g of Liubao tea, 10g of jasmine tea, 0.2g of Saaz or more beer made the beer bitter in the back, covering up the mellow taste of the beer itself. After tasting, the bitterness value of about 15 BU was more acceptable, so the solution of 10g of Liubao tea, 5g of jasmine tea, and 0.2g of Saaz was finally selected.

[0040] The basic process conditions of Example 1, under the condition of the same bitterness value, the proportion experiment of the added amount of tea leaves is selected:

[0041] As can be seen from Table 5 above, the optimal formula was selected when the bitterness values ​​were almost the same. Since the aroma of jasmine tea is very strong, adding too high a proportion of jasmine tea will cover up many of the original aromas of beer, resulting in insufficient aroma of the beer itself and a lower sensory score. A low proportion of jasmine tea will lead to inharmonious tastes of the two teas, and a lower sensory score. Finally, 15g of Liubao tea, 8g of jasmine tea, and 0.2g of Saaz were selected, so that the aroma of the fermented wine was harmonious and met the basic indicators of beer.

Claims

1. A low-purine lager-flavored beer and a preparation method thereof, characterized in that: The steps include: 1) Grind barley malt, wheat malt and caramel malt, mix them in proportion and put them into the saccharification pot, saccharify at 62℃ for 1 hour, reflux filter at 78℃ to obtain barley juice, and adjust the wort concentration to a sugar content of 8-12 brix; 2) The wort pump mash is filtered through the filter tank and then refluxed into the boiling pot; 3) Put the 8-12°P sugarcane syrup into the boiling pot and boil it together with the wort. The ratio of wort to sugarcane juice is 4:

1. 4) Boil the mixture in a pot for 70 minutes, add Liubao tea leaves at the 10th minute of boiling, add jasmine tea leaves and Saaz hop extract at the 25th minute of boiling, cool after boiling and filter through 100-200 mesh to clarify; filter in a sterile environment to obtain the fermentation liquid, quickly cool to room temperature and pass it into the fermentation tank; 5) The fermentation liquid in the fermentation tank is quickly cooled to 12°C, and BF16 yeast is aseptically inoculated at 1%-2% of the mass of the fermentation liquid, and then transferred to a low-temperature fermentation environment at 10-14°C; 6) When the sugar content changes by ≤0.4%, the fermentation is finished. After the fermentation is finished, the storage temperature is adjusted to 0-3℃ and the mixture is stored and settled at low temperature for 3-5 days. The mixture is filled with carbon dioxide and canned. Finally, the mixture is pasteurized to obtain the finished product.

2. The low-purine lager-flavored beer and the preparation method thereof according to claim 1, characterized in that: In step 4), the amounts of Liubao tea leaves, jasmine tea leaves and Saaz hop extract added are: 15 g of Liubao tea leaves, 0.2 g of Saaz hop extract and 8 g of jasmine tea leaves are added to every 2 L of the mixed solution.

3. The low-purine lager-flavored beer and preparation method thereof according to claim 1, characterized in that: The sugarcane syrup clear juice in step 3) is prepared by a membrane method, including the steps of: washing and juicing the raw sugarcane; removing impurities, clarifying, decolorizing and concentrating the sugarcane juice by a membrane method; and then diluting or concentrating the sugarcane juice to 8-12°P.

4. The low-purine lager-flavored beer and the preparation method thereof according to claim 1, characterized in that: In step 4), a plate heat exchanger is used for rapid cooling.

5. The low-purine lager-flavored beer and the preparation method thereof according to claim 1, characterized in that: Step 5) The time for medium and low temperature fermentation is 12-14 days.

6. The product obtained by the low-purine lager-flavored beer and the preparation method thereof according to claim 1, characterized in that: The total amount of purine substances is ≤51mg / L.

7. The product obtained by the low-purine lager-flavored beer and the preparation method thereof according to claim 2, characterized in that: The bitterness value BU is 13.9-14.8.

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