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Healthy light beer and preparation method thereof

A technology of beer and health, applied in the field of beer, can solve the problems of low carbohydrate, low calorie, non-healthy light beer, etc., and achieve the effect of refreshing taste and easy drinking

Active Publication Date: 2020-04-14
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes a healthy light beer and a preparation method thereof. The beer is close to ordinary Lager in terms of flavor substances, alcohol content and mouthfeel, and at the same time has the characteristics of low calorie and low carbohydrates. The status quo of light beer

Method used

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  • Healthy light beer and preparation method thereof
  • Healthy light beer and preparation method thereof
  • Healthy light beer and preparation method thereof

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preparation example Construction

[0026] Embodiments of the present invention also provide a method for preparing healthy light beer according to the above embodiments, comprising the following steps:

[0027] S1: Grind barley malt, wheat malt and caramel malt, mix them at a material-to-water ratio of 1:3-1:4, and conduct two-stage saccharification at 62-72°C;

[0028] In this step, each malt needs to be fully pulverized and then mixed with water at a ratio of 1:3-1:4 to ensure full utilization of the malt. In addition, in this step, the saccharification process is optimized as a two-stage saccharification, which can not only ensure the decomposition of starch, but also facilitate the control of the limit fermentation degree of wort.

[0029] S2: After saccharification, filter the saccharification mash at 73±1°C to obtain clarified wort and boil it. During the boiling process, add hops or hop products in stages. After boiling, add 40-50% high RDF syrup and continue boiling Cyclical precipitation, cooling to 8...

Embodiment 1

[0040] Using barley malt (20% of Australian malt, 20% of added malt, 9% of wheat malt, and 1% of caramel malt) and water as raw materials, it is crushed→saccharified→filtered→boiled (add hops in 3 times, add 50% high at the end of boiling) RDF syrup to saccharification wort concentration 18°P) → whirling sedimentation → cooling → oxygenation → adding the following yeast → fermentation → filtration → sterilization → 7.5°P healthy Light beer is obtained.

Embodiment 2

[0042] Using barley malt (30% of Australian malt, 22% of added malt, 7% of wheat malt, and 1% of caramel malt) and water as raw materials, it is crushed→saccharified→filtered→boiled (add hops in 3 times, add 40% high RDF syrup to saccharification wort concentration 16°P) → whirling sedimentation → cooling → oxygenation → adding the following yeast → fermentation → filtration → sterilization → 7.5°P healthy Light beer is obtained.

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Abstract

The invention provides a healthy light beer and a preparation method thereof, which belongs to the technical field of beer and can solve the current situation of no healthy light beer in China. The healthy light beer is made by using barley malt, wheat malt and caramel malt together with high RDF syrup through the following fermentation method. ≤1.2g / 100ml, energy ≤112kJ / 100ml, RDF≥84%, and bitter quality 5‑6.5EBC. The beer provided by the invention is low in calories and carbon, can be applied to the production of healthy light beer, and meets the needs of consumers.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a healthy light beer and a preparation method thereof. Background technique [0002] In recent years, with people's pursuit of a healthy lifestyle, the health appeal of beer products has become higher and higher, and some low-carbohydrate (carbohydrate in 1g / 100ml-2g / 100ml) -115kJ / 100ml) of Light beer products. [0003] At present, there are usually two production methods of low-carbohydrate beer in the international market: first: increase the dilution rate, and achieve the purpose of reducing carbohydrates and calories by reducing the concentration of the original wort to 6-7.5°P, but the original wort The concentration decreases and the dilution ratio increases, resulting in a decrease in beer flavor substances and alcohol content, making the beer more watery and bland, and reducing the drinkability of beer; second: increasing the dilution rate and reducing the concentration of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/02
CPCC12C12/02
Inventor 尹花董建军邢磊常宗明钱中华黄树丽胡孝丛刘晓琳王剑锋杨朝霞
Owner TSINGTAO BREWERY
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