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Low purine beer and preparation thereof

A technology for beer and purine, which is applied in the field of beer with reduced purine content and its preparation field, can solve problems such as inducing gout, and achieve the effects of reducing the risk of gout, optimizing the production process and having a prominent aroma.

Inactive Publication Date: 2012-11-21
杨子龙 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current beer production uses barley malt as the main raw material, which will make the produced beer contain more purine substances, and excessive drinking may cause gout

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the preparation of 8 ° of P low-purine beer

[0021] 1) Add 180L of mineral water, 30Kg of malt, 18Kg of white wheat, 1.8Kg of wheat root, 32g of protease with an activity of 50,000 units / g, 28g of glucoamylase with an activity of 100,000 units / g, and 30g of wheat-specific enzyme in the mash pot , adjust the pH to 5.6 with phosphoric acid and lactic acid, make the temperature reach 48°C, and keep it warm for 60 minutes;

[0022] 2) Add 150L of mineral water, 37Kg of rice, 24g of a-amylase with an activity of 20,000 units / g into the gelatinization pot, adjust the pH to 5.8 with phosphoric acid and lactic acid, make the temperature reach 48°C, then raise the temperature to 70°C and keep it warm 20 minutes, continue to heat up to boil, boil for 30 minutes;

[0023] 3) Put all the mash in the gelatinization pot into the mash pot, make the temperature reach 62°C for saccharification for 75 minutes, and then filter; then add boiled hot water at 76-78°C to repea...

Embodiment 2

[0027] Embodiment 2: the preparation of 8 ° of P low-purine beer

[0028] 1) Add 220L of mineral water, 37Kg of malt, 30Kg of white wheat, 1.8Kg of barley root, 32g of protease with an activity of 50,000 units / g, 28g of glucoamylase with an activity of 100,000 units / g, and 30g of wheat special enzyme in the mash pot , adjust the pH to 6.0 with lactic acid, make the temperature reach 52°C, and keep it warm for 90 minutes;

[0029] 2) Add 160L of mineral water, 45Kg of rice, 16g of a-amylase with an activity of 20,000 units / g into the gelatinization pot, adjust the pH to 6.2 with phosphoric acid and lactic acid, make the temperature reach 48°C, and then raise the temperature to 70°C to keep warm 20 minutes, continue to heat up to boil, boil for 40 minutes;

[0030] 3) Put all the mash in the gelatinization pot into the mash pot, make the temperature reach 64°C for saccharification for 90 minutes, and then filter; then add boiled hot water at 76-78°C to repeatedly wash and filte...

Embodiment 3

[0034] Embodiment 3: the preparation of 10 ° of P low-purine beer

[0035] 1) Add 220L of mineral water, 35Kg of malt, 25Kg of white wheat, 1.8Kg of wheat root, 32g of protease with an activity of 50,000 units / g, 28g of glucoamylase with an activity of 100,000 units / g, and adjust the pH to 5 with lactic acid .8, make the temperature reach 52 ℃, keep warm for 80 minutes;

[0036] 2) Add 160L of mineral water, 45Kg of rice, 12g of a-amylase with an activity of 20,000 units / g, 30g of wheat-specific enzyme into the gelatinization pot, adjust the pH to 6.0 with phosphoric acid and lactic acid, and make the temperature reach 50°C. Heat up to 70°C and keep warm for 20 minutes, continue to heat up to boil, and boil for 35 minutes;

[0037]3) Put all the mash in the gelatinization pot into the mash pot, make the temperature reach 63°C for saccharification for 85 minutes, and then filter; then add boiled hot water at 76-78°C to repeatedly wash and filter to control the sugar content; ...

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PUM

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Abstract

The invention provides low-purine beer. 1,000 liters of the beer is prepared from 30 to 45 kilograms of malt, 15 to 30 kilograms of white wheat, 1 to 5 kilograms of malt culms, 36 to 60 kilograms of rice and 30 to 45 kilograms of 75 percent syrup. During preparation, the addition of raw materials and auxiliary materials such as the malt and the rice is reduced; other raw materials such as the white wheat and the malt culms are selected; the addition of other grains and auxiliary materials such as the syrup is increased; the purine content is reduced through measures such as biofermentation, filtration and adsorption; the production technology is further optimized; and the brewed beer has the characteristics of glittering and translucent color and luster of a wine body, clean, white and fine foam which is hung on a cup for a long time, proper bitterness, prominent flavor and tender, tasty and refreshing property. The brewed beer maintains the nutritive health-care function of the beer,simultaneously reduces the purine content to be approximately 20 percent of that of common beer, greatly reduces the danger of inducing gout of beer consumers, and is very beneficial to the health ofthe consumers.

Description

technical field [0001] The present application relates to a beer beverage and a preparation method thereof, in particular to a beer with reduced purine content and a preparation method thereof. Background technique [0002] At present, as an alcoholic beverage, beer has the characteristics of low alcohol content and rich nutrition, and is known as liquid bread. It is very popular among alcoholic beverages for daily consumption, and the consumption is increasing year by year. [0003] Purine and pyrimidine are important substances that constitute ribonucleic acid (RNA) and deoxyribonucleic acid (DNA) in cells. Barley and malt contain 0.2% to 0.3% nucleic acid dry matter. During saccharification, they are degraded by various phosphatases to form various degradation products such as nucleotides, nucleosides, purines and pyrimidines, among which purines and pyrimidines enter the yeast Cells constitute ribonucleic acid, deoxyribonucleic acid, adenosine triphosphate and some coe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/645
Inventor 杨子龙
Owner 杨子龙
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