Healthy Light Beer Fermentation via Malt and Temperature Control
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Solution Overview
Problem
Current light beer production methods either result in a watery taste and reduced drinkability by diluting the original wort gravity, or they achieve low calorie and carbohydrate levels at the expense of flavor compounds and alcohol gravity, failing to meet consumer demands for a healthy, refreshing, and flavorful light beer.
Innovation Solution
A healthy type light beer is prepared using a recipe comprising barley malt, wheat malt, and caramel malt with high RDF syrup through bottom fermentation, achieving an original wort gravity of 7.0~7.5 °P, alcohol gravity ≥ 4%vol, and low carbohydrate and calorie levels, while maintaining flavor compounds and mouth feel similar to common Lager beer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the dilution rate is increased and original wort gravity is reduced to achieve low carbohydrate and low calorie, then carbohydrate and calorie content are reduced, but flavor compounds and alcohol gravity decrease, resulting in watery sense and reduced drinkability
Solution Approach 1:
The patent changes the parameter of original wort gravity to a specific range (7.0-7.5°P) and controls fermentation temperature (8-12°C) to optimize the balance between carbohydrate reduction and flavor preservation. By precisely controlling these parameters, the patent achieves low carbohydrate content while maintaining adequate flavor compounds and alcohol gravity.
Solution Approach 2:
The patent employs a two-stage fermentation process with different temperature phases: primary fermentation at higher temperature followed by secondary fermentation at lower temperature. This dynamic temperature adjustment allows efficient carbohydrate consumption in the first stage while preserving flavor compounds and achieving desired alcohol content in the second stage.
2Manufacturing precision
If exogenous glucoamylase is added to achieve high fermentation degree and reduce watery sense, then alcohol gravity increases, but the complexity of the production process increases
Solution Approach 1:
The patent utilizes endogenous enzymes naturally present in the malt to perform saccharification and fermentation functions. By selecting appropriate malt types and controlling fermentation conditions, the system achieves high alcohol gravity without requiring external enzyme additions or complex process interventions, thereby simplifying the overall production process.
3Use of energy by stationary object
If original wort gravity is reduced to achieve low calorie, then calorie content decreases, but mouth feel becomes watery and drinkability is reduced
Solution Approach 1:
The patent optimizes multiple parameters simultaneously: original wort gravity (7.0-7.5°P), fermentation temperature (8-12°C), and fermentation time to achieve the desired balance. These parameter adjustments ensure low calorie content while maintaining sufficient alcohol gravity (≥4% vol) and flavor compound levels to prevent watery mouth feel.
Solution Approach 2:
The patent uses a composite malt recipe comprising multiple malt types (barley malt, wheat malt, caramel malt) in specific proportions. This composite approach provides a diverse profile of fermentable sugars, amino acids, and flavor precursors, enabling low calorie content while maintaining rich mouth feel and drinkability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a beer that is close to common Lager beer in terms of flavor and mouth feel, with low calorie and carbohydrate content, addressing the absence of healthy type light beers in the market and satisfying consumer demands for a refreshing and easy-drinking beverage.
Implementation Method 1
pitching lager yeast to conduct fermentation, to obtain a cellar beer
Implementation Method 2
conducting two-stage saccharification at 62∼72 °C
Implementation Method 3
adding hops or hop extracts in batches
Data Source
AI summary
The application provides a healthy type light beer and a preparation method thereof, which belongs to the technical field of beer and can solve the current situation that there is no healthy type light beer in domestic. The healthy type light beer is made from barley malt, wheat malt and caramel malt with high real degree of fermentation syrup through bottom fermentation method, and an original wort gravity of the beer is 7.0-7.5 °P, an alcohol gravity ≥ 4%vol, carbohydrate ≤ 1.2g/100ml, calorie ≤ 112 kJ/100mL, real degree of fermentation ≥ 84% and bitterness unit 5-6.5 IBU. The beer provided by the application has low calorie and low carbohydrate, and can be applied to the production of healthy type light beer to meet the needs of consumers.