CN1743445A - Process for producing low-heat beer - Google Patents
Process for producing low-heat beer Download PDFInfo
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- CN1743445A CN1743445A CN 200510094669 CN200510094669A CN1743445A CN 1743445 A CN1743445 A CN 1743445A CN 200510094669 CN200510094669 CN 200510094669 CN 200510094669 A CN200510094669 A CN 200510094669A CN 1743445 A CN1743445 A CN 1743445A
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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
The invention belongs to technological field of biochemistry, relate to the production technique of a kind of production technique of beer, particularly a kind of low-heat beer.
Background technology
Every liter of heat that contains 1600 kilojoules approximately of the daily beer of drinking of people, and the male sex that grows up needs the 9250-10090 kilojoule every day, and the women needs the 7980-8820 kilojoule, that is to say if do not take in other energy foods, the male sex drinks the needs that 6 bottled beers just can satisfy a day, and the women then still less.Obviously people are in party, and drinks beer makes the heat of absorption surpass needed amount through regular meeting during food and drink.
Fructus Hordei Germinatus is converted into starch through saccharification not fermentable sugar such as fermentable sugars such as glucose, maltose, trisaccharide maltose and maltotetrose, dextrin etc., yeast utilizes fermentable sugar to generate alcohol, and fermentable sugar and the not real concentration of fermentable sugar formation beer on a small quantity.Original wort concentration is interrelated by fermentation degree and there are balance in ethanol content and the real concentration of beer, also just makes original wort concentration one regularly, and the heat of beer changes in a scope.
The heat that produces in the beer is from alcohol, and carbohydrate and protein mainly are alcohol and carbohydrate.At present, following method is adopted in the making of low-heat beer: (1) uses to ferment with dextrin-lytic enzyme (glucoamylase, debranching factor, amylase or maltase etc.) or add sucrose, high fructose syrup etc. increases fermentable sugars; Or use energy metabolism specific yeasts dextrin or other high fermentation degree, and prolong fermentation time, improve fermentation degree.(2) reduce ethanol content, after fermentation for some time, remove part alcohol, ferment again; Or after the fermentation ends by imbibition, methods such as distillation are removed alcohol.This method need increase equipment, increases investment.(3) reduce carbohydrate and alcohol simultaneously, former wheat juice is diluted to the finite concentration secondary fermentation or, and so simple reduction original wort concentration causes beer boring easily ordinary beer dilution.
Patent and product that low-heat beer is abroad just arranged from the eighties, but its heat is all more than 90 kilocalories/12 ounces (1062kJ/L).Chinese patent CN1492921A adds alpha-glucosidase during the fermentation, and adopts more than one yeast of cereuisiae fermentum or saccharomyces sake in addition, wine yeast, liquor zymic.Beijing Five-Star Lager Beer company released low-heat beer first in 2002, and it has adopted the sparkling wine yeast with the modern biotechnology seed selection.Present low-heat beer is seldom seen on the domestic market.
Summary of the invention
The technical problem that solves
In recent years, people more and more pay close attention to health, and obesity, diabetes etc. are troubling people, and the beer that is called as liquid bread in the past also will adapt to this trend, reduce heat, and health-care components has additional nutrients.
The object of the present invention is to provide a kind of production technique of low-heat beer, do not need increase equipment, need not change yeast, adopt common raw material, have conventional beer fragrance and taste by adjusting production technique, can producing, heat is at the low-heat beer of 800kJ/L.And added food fibre beer flavor is coordinated, increase extract concentration, and had the effect of regulating intestinal function, lowering blood glucose level, reducing cholesterol.
Technical scheme: a kind of production technique of low-heat beer, be with Fructus Hordei Germinatus, rice and white sugar are raw material, by adjusting making method, adopting highly, fermentation makes its sugar degree low, through after dilution obtain the former wheat juice that concentration is lower than 6 ° of P, add food fibre and regulate mouthfeel and increase extract concentration, prepare low-heat beer.
Brewage proportioning raw materials of the present invention is:
| Raw material | Consumption | Remarks |
| Brewage the poor water dilution water dried malt thing rice matter white granulated sugar fire resistant alpha-diastase lactic acid hops brewer's yeast dietary fiber of washing | 3.5～4.5∶1 2～2.5∶1 55-60％ 35％ 5-10％ 0.03％ 0.3～0.4 0.8～1.0 20-25 | Water and dry biomass volume ratio water and dry biomass volume ratio are added the mass percent that mass percent that mass percent that the mass percent account for dry accounts for dry accounts for dry accounts for rice by the diluted concentration requirement, and vigor is that 20,000 u/g amylase are transferred PH g/100L brewer's wort g/100L brewer's wort g/L bright beer |
Described technology may further comprise the steps successively:
A preparation gelatinization mash: rice enters adjunce copper after crushed, adds 52 ℃ of brewing waters, adds fire resistant alpha-diastase, and transferring pH value with lactic acid is 6.5, is warming up to 95 ℃ of insulation 20min, is warming up to 100 ℃ again, insulation 30min.Obtain the gelatinization mash;
B prepares mellow solution of saccharification: mixing with brewing water behind the broken Fructus Hordei Germinatus, drop into brew kettle, is 5.4 with the lactic acid adjust pH, and protein is at 50～52 ℃ of 90min that stop of temperature, and saccharification obtains mellow solution of saccharification;
C. and wine with dregs: gelatinization mash and mellow solution of saccharification are mixed into 63 ℃, keep 60min, again to 70 ℃, insulation 30min, examination iodine is finished, and rises to 75 ℃, filters then, adds that to wash poor washing poor;
D. boil, add hops: filtrate places boiling pot to boil, add the hot brewing water of calculated amount, 60min is boiled in control, add hops at twice, be the hops of adding 70% when just boiling back 40min for the first time, for the second time for boil end before 10min add 30% hops, and 5min adds white sugar before adding hops for the second time, boiling liquid obtains wort after clarification usually, cooling;
E adds yeast fermentation: the Wort oxygenating amount is big, to 10～12ppm, add strong beer yeast fermenting, 8～9 ℃ of inoculations, addition is 0.8-1g/100L, 11 ℃ of Primary Fermentations 3～5 days, were reduced to 6 ℃ with 2 day time and are incubated 1 day, reclaim yeast, reduce to 3 ℃ with 1 day, reduced to-1～0 ℃ of storage wine with 2 days again, be not less than 10 days.Former wine filters;
The F dilution, add food fibre: the bright beer that obtains dilutes the former wheat juice that obtains 5～6 ° of P of concentration with the sterilized water of saturated carbonic acid gas, adds food fibre, and carbonating bottling sterilization obtains low-heat beer.
Used Fructus Hordei Germinatus is the high Fructus Hordei Germinatus of saccharogenic power, and saccharification time 5min saccharogenic power reaches 400～500WK.Cereuisiae fermentum select for use be the 2nd～4 generation yeast.Used food fibre is a water-soluble dietary fibre.
Beneficial effect of the present invention: low-heat beer sugar degree of the present invention is low, alcoholic strength is low, total heat is lower than 800kJ/L, local flavor with ordinary beer, mouthfeel is soft, has added food fibre beer flavor is coordinated, and has increased extract concentration, and have nourishing function, can regulate the effect of intestinal function, lowering blood glucose level, reducing cholesterol.
Description of drawings
Fig. 1: Mashing process curve
Specific embodiments
Embodiment 1
The 70kg rice enters adjunce copper after crushed, adds 450L52 ℃ of brewing water, adds fire resistant alpha-diastase, and transferring pH value with lactic acid is 6.5, is warming up to 95 ℃ of insulation 20min, is warming up to 100 ℃ again, insulation 30min.Mixing with the 500L brewing water after dropping into the broken Fructus Hordei Germinatus of 120kg during saccharification, is 5.4 with the lactic acid adjust pH, and protein is at 50 ℃ of 90min that stop of temperature, and wine with dregs to 63 ℃, maintenance 60min.To 70 ℃, insulation 30min tries iodine and finishes to saccharification finishes, and is warming up to 75 ℃ again.Then after filtration, add that to wash poor washing poor, add brewing water, 60min is boiled in control, add hops at twice, the hardship flower that adds for the first time 2.8g when just boiling back 40min, for the second time for boil end before 10min add the fragrant flower of 1.2g, and 5min adds the white sugar of 10kg before adding hops for the second time.Hot wheat juice cools off oxygenation to 10～12ppm after filtration, cereuisiae fermentum is selected strong yeast for use, and 8～9 ℃ of inoculations, the cereuisiae fermentum addition is the 0.8-1g/100L fermented liquid, be that addition is the 10g yeast slurry, 11 ℃ of Primary Fermentations 3～5 days, were reduced to 6 ℃ with 2 day time and are incubated 1 day, reclaim yeast, reduce to 3 ℃ with 1 day, reduced to-1～0 ℃ of storage wine with 2 days again, be not less than 10 days.After filtration, the bright beer of making obtains the former juice of selling that concentration is 5 ° of P with the sterilized water dilution of saturated carbonic acid gas, adds the 20kg food fibre.Carbonating, bottling, sterilization.
Produce the composition and the heat contrast of heat in table 1 beer
| Carbohydrate % (m/m) | Alcohol % (m/m) | Protein % (m/m) | Heat (kJ/L) | |
| Beer ordinary beer of the present invention | 1.12 2.91 | 2.10 3.86 | 0.06 0.09 | 798 1602 |
Calculation formula:
Heat (kJ/L)=(alcohol % * 6.93+ (carbohydrate % * 0.96+ protein %) * 4) * 10 * 4.184
Table 2 low-heat beer quality control index
| Original wort concentration (° P) | Sugar: non-sugar | Fermentation degree (%) | Alcoholic strength % (m/m) | Total acid ml/100m l | Di-acetyl mg/L | Colourity EBC | Turbidity EBC |
| 8±0.3 | ＜1∶0.15 | ＞78 | ＞2 | ＜2.2 | ＜0.1 | 5-7 | ＜0.9 |
Claims (4)
1. the production technique of a low-heat beer, it is characterized in that with Fructus Hordei Germinatus, rice and white sugar are raw material, by adjusting making method, adopt highly that fermentation makes its sugar degree low, dilution obtains the former wheat juice that concentration is lower than 6 ° of P through the back, adds food fibre and regulates mouthfeel and increase extract concentration, prepare low-heat beer, the brewage proportioning raw materials is:
The raw material consumption
Water comprises brewing water, washes poor water and dilution water
Brewing water 3.5～4.5: 1 water and dry biomass volume ratio
Wash poor water 2～2.5: 1 water and dry biomass volume ratio
Dilution water adds by the weaker concn requirement
Dry-matter comprises Fructus Hordei Germinatus, rice and white sugar
Fructus Hordei Germinatus 55%-60% accounts for the mass percent of dry-matter
Rice 35% accounts for the mass percent of dry-matter
White sugar 5%-10% accounts for the mass percent of dry-matter
Fire resistant alpha-diastase 0.03% accounts for the mass percent of rice, and vigor is 20,000 u/g amylase
Lactic acid is transferred PH
Hops 0.3～0.4g/100L wort
Cereuisiae fermentum 0.8～1.0g/100L wort
Food fibre 20～25g/L bright beer
Described technology may further comprise the steps successively:
A. prepare the gelatinization mash: rice drops into adjunce copper after crushed, adds 52 ℃ of brewing waters, adds fire resistant alpha-diastase, and transferring pH value with lactic acid is 6.5, is warming up to 95 ℃ of insulation 20min, is warming up to 100 ℃ again, and insulation 30min obtains the gelatinization mash;
B. prepare mellow solution of saccharification: mixing with brewing water behind the broken Fructus Hordei Germinatus, drop into brew kettle, is 5.4 with the lactic acid adjust pH, and protein is at 50～52 ℃ of 90min that stop of temperature, and saccharification obtains mellow solution of saccharification;
C. and wine with dregs: gelatinization mash and mellow solution of saccharification are mixed into 63 ℃, keep 60min, again to 70 ℃, insulation 30min, examination iodine is finished, and rises to 75 ℃, filters then, adds that to wash poor washing poor;
D. boil, add hops: filtrate places boiling pot to boil, add the hot brewing water of calculated amount, 60min is boiled in control, add hops at twice, be the hops of adding 70% when just boiling back 40min for the first time, for the second time for boil end before 10min add 30% hops, and 5min adds white sugar before adding hops for the second time, boiling liquid obtains wort after clarification usually, cooling;
E. add yeast fermentation: wort oxygenation to 10～12ppm adds strong beer yeast fermenting, 8～9 ℃ of inoculations, the cereuisiae fermentum addition is the 0.8-1.0g/100L wort, 11 ℃ of Primary Fermentations 3～5 days, were cooled to 6 ℃ with 2 day time, 6 ℃ are incubated 1 day, reclaim yeast, be cooled to 3 ℃ with 1 day, be cooled to-1～0 ℃ with 2 days again and store up wine, storage wine is not less than 10 days, filters and obtains bright beer;
F. dilution, add food fibre: the bright beer that obtains dilutes the former wheat juice that obtains 5～6 ° of P of concentration with the sterilized water of saturated carbonic acid gas, adds food fibre, and the carbonating bottling obtains low-heat beer.
2. the production technique of low-heat beer according to claim 1, it is characterized in that used Fructus Hordei Germinatus selects the high Fructus Hordei Germinatus of saccharogenic power for use: saccharification time 5min saccharogenic power reaches 400～500WK;
3. the production technique of low-heat beer according to claim 1, it is characterized in that cereuisiae fermentum select for use the 2nd～4 generation cereuisiae fermentum;
4. the production technique of low-heat beer according to claim 1 is characterized in that used food fibre is a water-soluble dietary fibre.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792699B (en) * | 2009-05-11 | 2013-01-02 | 王荐轩 | Saccharification method used for preparing low-carbohydrate beer |
| CN103126029A (en) * | 2011-11-22 | 2013-06-05 | 三得利控股株式会社 | pH-adjusted non-alcoholic beer with low extract content |
| CN105018262A (en) * | 2014-04-15 | 2015-11-04 | 温州大学 | Cordyceps militaris draft beer and brewing process thereof |
| CN106434079A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Beer brewing method |
| CN106689951A (en) * | 2016-12-28 | 2017-05-24 | 潘剑锋 | Fermented amino acid beverage and preparation method thereof |
| CN109706017A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Health type light beer and preparation method thereof |
| US10993460B2 (en) | 2012-12-28 | 2021-05-04 | Suntory Holdings Limited | Non-alcohol, beer-taste beverage having Shimari in taste |
| CN113956931A (en) * | 2021-12-09 | 2022-01-21 | 北京燕京啤酒股份有限公司 | Brewing method of low-calorie beer |
| CN116144436A (en) * | 2023-02-23 | 2023-05-23 | 北京燕京啤酒股份有限公司 | Preparation method of low-acetaldehyde and high-fermentation degree dry beer |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1357176B1 (en) * | 2001-01-05 | 2010-10-20 | Amano Enzyme Inc. | Process for producing fermented malt beverage |
-
2005
- 2005-09-30 CN CNB2005100946692A patent/CN100419058C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792699B (en) * | 2009-05-11 | 2013-01-02 | 王荐轩 | Saccharification method used for preparing low-carbohydrate beer |
| CN103126029A (en) * | 2011-11-22 | 2013-06-05 | 三得利控股株式会社 | pH-adjusted non-alcoholic beer with low extract content |
| CN107028059A (en) * | 2011-11-22 | 2017-08-11 | 三得利控股株式会社 | Adjust the beer-taste beverage of pH low extract component |
| US10993460B2 (en) | 2012-12-28 | 2021-05-04 | Suntory Holdings Limited | Non-alcohol, beer-taste beverage having Shimari in taste |
| CN105018262A (en) * | 2014-04-15 | 2015-11-04 | 温州大学 | Cordyceps militaris draft beer and brewing process thereof |
| CN106434079A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Beer brewing method |
| CN106689951A (en) * | 2016-12-28 | 2017-05-24 | 潘剑锋 | Fermented amino acid beverage and preparation method thereof |
| CN109706017A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Health type light beer and preparation method thereof |
| CN109706017B (en) * | 2019-03-13 | 2020-04-14 | 青岛啤酒股份有限公司 | Healthy light beer and preparation method thereof |
| CN113956931A (en) * | 2021-12-09 | 2022-01-21 | 北京燕京啤酒股份有限公司 | Brewing method of low-calorie beer |
| CN116144436A (en) * | 2023-02-23 | 2023-05-23 | 北京燕京啤酒股份有限公司 | Preparation method of low-acetaldehyde and high-fermentation degree dry beer |
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| CN100419058C (en) | 2008-09-17 |
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