WO2020181742A1 - 健康型light啤酒及其制备方法 - Google Patents

健康型light啤酒及其制备方法 Download PDF

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WO2020181742A1
WO2020181742A1 PCT/CN2019/104128 CN2019104128W WO2020181742A1 WO 2020181742 A1 WO2020181742 A1 WO 2020181742A1 CN 2019104128 W CN2019104128 W CN 2019104128W WO 2020181742 A1 WO2020181742 A1 WO 2020181742A1
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beer
malt
fermentation
syrup
boiling
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PCT/CN2019/104128
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English (en)
French (fr)
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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
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青岛啤酒股份有限公司
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Priority to EP19919413.5A priority Critical patent/EP3919604B1/en
Publication of WO2020181742A1 publication Critical patent/WO2020181742A1/zh

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/02—Beer with low calorie content

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  • This application belongs to the technical field of beer, and particularly relates to a healthy light beer and a preparation method thereof.
  • This application proposes a healthy light beer and a preparation method thereof.
  • This beer is similar to ordinary Lager in terms of flavor, alcohol and taste, and at the same time has the characteristics of low calories and low carbohydrates, which solves the current domestic non-healthy type.
  • the status quo of light beer is similar to ordinary Lager in terms of flavor, alcohol and taste, and at the same time has the characteristics of low calories and low carbohydrates, which solves the current domestic non-healthy type. The status quo of light beer.
  • this application provides a healthy light beer, which uses barley malt, wheat malt and caramel malt with high true fermentation syrup, and is prepared by the following fermentation method.
  • the high true fermentation syrup is The true degree of fermentation is ⁇ 89%, the original wort concentration of the beer is 7.0-7.5°P, the alcohol content is ⁇ 4%vol, the carbohydrate is ⁇ 1.2g/100ml, the energy is ⁇ 112kJ/100ml, the true degree of fermentation is ⁇ 84%, and Bitterness 5-6.5EBC.
  • the total alcohol content in the beer is 40-60 mg/L, and the total ester content is 10-18 mg/L.
  • the barley malt is mainly composed of Australian wheat and sweet wheat malt, the barley malt accounts for 39%-54.5% of the total formula, and the wheat malt accounts for 5%-10% of the formula content. It accounts for 0.5%-1% of the total formula, and the high true fermentation degree syrup accounts for 40%-50% of the total formula.
  • the high true fermentation degree syrup is fructose syrup or glucose syrup.
  • This application also provides a method for preparing healthy light beer as described in the above technical solution, including the following steps:
  • the beer fermentation broth is filtered and diluted to 7-7.5°P, packaged and sterilized to obtain healthy light beer.
  • the two-stage saccharification includes the first stage saccharification at 62-65°C and 80-100 min and the second stage saccharification at 71-73°C and 20-40 min.
  • adding hops or hop products in batches during the boiling process specifically includes:
  • the hops or hop products are bitter flower, fragrant flower or bitter-flavor type.
  • the oxygenation and access to the following yeast for fermentation specifically includes:
  • the healthy light beer provided by this application uses barley malt, wheat malt and burnt malt with high true fermentation syrup, and is prepared by the following fermentation method.
  • the resulting beer is similar to ordinary Lager in terms of flavor, alcohol and taste, and has a refreshing taste. It is easy to drink, low but not light, and at the same time has the characteristics of low calories and low carbohydrates, which solves the current situation of no healthy light beer in China.
  • the embodiment of the application provides a healthy light beer.
  • the beer is prepared with barley malt, wheat malt, and caramel malt with high ultimate degree of fermentation (hereinafter referred to as RDF) syrup through the following fermentation method.
  • the juice concentration is 7.0-7.5°P, alcohol content ⁇ 4%vol, carbohydrate ⁇ 1.2g/100ml, energy ⁇ 112kJ/100ml, RDF ⁇ 84%, and bitterness 5-6.5EBC.
  • the healthy light beer provided by the above embodiments is preferably a combination of malt and high RDF syrup, so that the physical and chemical indicators and taste and flavor of the obtained beer meet the standard wine taste and meet the consumption needs of Chinese people.
  • the malt is preferably composed of barley malt, wheat malt and coke-flavored malt, wherein the barley malt is mainly composed of Australian wheat and Canadian malt, and the barley malt accounts for 39%-54.5% of the total formula.
  • Malt accounts for 5%-10% of the formula content, the caramelized malt accounts for 0.5%-1% of the total formula, the high RDF syrup accounts for 40%-50% of the total formula; for syrup, choose
  • the high RDF syrup with RDF ⁇ 89% is fructose syrup or glucose syrup; in addition, rice, corn and other auxiliary materials do not need to be used in the beer formula, combined with the specific limited wort concentration, bitterness, and wort limit fermentation requirements. It can be prepared to meet the requirements of physical and chemical indicators, that is, energy ⁇ 112kJ/100ml, alcohol content between 4.0-4.2%, refreshing and easy to drink, low but not light, and healthy light beer with low carbohydrate and low calorie characteristics .
  • the total alcohol and total ester content in beer are further limited.
  • the total alcohol content in beer is 40-60 mg/L, and the total ester content is 10-18 mg/L.
  • total alcohols and total esters are important flavor substances in beer, which help to reduce the lightness of beer.
  • the original wort concentration is lower than that of ordinary beer, so the total alcohol and total ester should be equal to or higher than ordinary beer, which can help to achieve the characteristics of low but not light.
  • the embodiment of the present application also provides a method for preparing healthy light beer according to the foregoing embodiment, including the following steps:
  • S1 Crush the barley malt, wheat sprout and scented malt, and mix with the ratio of material to water (that is, the mass ratio of the total mass of barley malt, wheat sprout and scented malt to water) 1:3-1:4, at 62- Two-stage saccharification at 72°C;
  • each malt needs to be fully crushed and then mixed with water in a ratio of 1:3-1:4 to ensure full utilization of the malt.
  • the saccharification process is optimized to two-stage saccharification, which not only ensures the decomposition of starch, but also facilitates the control of the limit fermentation degree of wort.
  • the saccharification mash is filtered to ensure that the suspended substances in the saccharification mash are fully precipitated and separated.
  • the addition of hops or hop products is added in batches. It is preferable to add hops or hop products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes, and add 40 hops after boiling. -50% high RDF syrup is fully mixed, and then convoluted precipitation, the convolute time can be adjusted according to the convolute effect, preferably 20min-30min, the wort concentration of the obtained wort at this time is 16-18°P.
  • the beer fermentation broth is finally filtered and diluted to obtain beer with the original wort concentration of 7.0-7.5°P.
  • the two-stage saccharification includes the first stage saccharification at 62-65°C for 80-100 min and the second stage saccharification at 71-73°C for 20-40 min.
  • optimizing the two-stage saccharification process can not only ensure the decomposition of starch, but also facilitate the control of the ultimate fermentation degree of wort.
  • the hops or hop products are bitter flower, fragrant flower or bitter-flavor type. It is understandable that this embodiment is not limited to the above-mentioned types of hops, as long as the hops have good bitterness coordination, which helps the final beer product to be refreshing and easy to drink, low but not light.
  • the oxygenation and access to the following yeast for fermentation specifically includes:
  • the parameter conditions involved in the step of fermenting the following yeast with oxygenation are limited to ensure that the product obtained after fermentation is the expected product. It is understandable that the limitation on the above parameter conditions can be slightly adjusted within the above limited range according to actual production conditions.
  • the healthy light beer prepared by the above embodiments has an alcohol content ⁇ 4% vol, carbohydrates ⁇ 1.2 g/100 ml, energy ⁇ 112 kJ/100 ml, RDF ⁇ 84%, and a bitterness of 5-6.5 EBC.
  • the physical and chemical indicators can reach the level of benchmark wine, and the taste is refreshing and easy to drink, low but not light.
  • this beer is low-calorie and low-carbon without affecting the taste, which not only satisfies the people's pursuit of taste, but also finds a balance between "health" and "fun", thereby greatly satisfying consumers' needs.
  • Example 1 Example 2
  • Example 3 Example 4
  • Example 5 Ultimate fermentation degree% 84.28 84.99 85.42 84.33 85.01 Wort concentration °P 18 16 18 16 18 Bitterness EBC 14 13 14 13 15
  • Example 1 Example 2
  • Example 3 Example 4
  • Example 5 Original wort concentration °P 7.5°P 7.5°P 7.0°P 7.5°P 7.0°P Alcohol %vol 4.0 4.0 4.0 4.0 4.0 4.0 4.0
  • the malt used in Examples 1-5 of this application meets the standards set for malt and syrup in the healthy Light beer saccharification formula
  • Table 2-3 shows that based on the selection of the formula
  • the components are set so that the wort concentration of the prepared wort is 16-18°P, the bitterness is 12-15 EBC, and the ultimate fermentation degree of the wort is ⁇ 84%; the prepared healthy Light beer original wort
  • the concentration is 7.0-7.5°P, alcohol content ⁇ 4%vol, carbohydrate ⁇ 1.1g/100ml, calories ⁇ 112kJ/100ml, the taste is refreshing and easy to drink, low but not light.
  • the lower the original wort concentration the lower the calories and carbohydrates, the stronger the lightness and wateriness of the beer; the higher the RDF, the lower the carbohydrates at the same original wort concentration.
  • the higher the alcohol content the alcohol can reduce the lightness and wateriness of the beer and balance the body. Therefore, under the original wort concentration of 7.0-7.5°P, the alcohol content is controlled at ⁇ 4.0, which can make the healthy Light beer taste low but not light.
  • the healthy Light beer provided by the examples of the application has the characteristics of being refreshing and easy to drink, low but not light. As people pursue a healthy lifestyle, they hope to choose some low-calorie, low-carbon beer that does not affect the taste in their social life.
  • the healthy Light beer provided in the examples of this application is in "healthy” and "fun”. Find a balance and meet consumer needs.

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Abstract

一种健康型light啤酒及其制备方法，属于啤酒技术领域，能够解决目前国内无健康型light啤酒的现状。该健康型light啤酒采用大麦芽、小麦芽及焦香麦芽搭配高真正发酵度糖浆，通过下面发酵法制得，所述啤酒的原麦汁浓度为7.0-7.5°P、酒精度≥4％vol、碳水化合物≤1.2g/100ml、能量≤112kJ/100ml、真正发酵度≥84％以及苦味质5-6.5EBC。该啤酒低卡、低碳，能够应用于健康型light啤酒的生产中，满足消费者的需求。

Description

健康型light啤酒及其制备方法 技术领域
本申请属于啤酒技术领域，尤其涉及一种健康型light啤酒及其制备方法。
背景技术
近年来，随着人们对健康生活方式的追求，对啤酒产品的健康诉求也越来越高，出现了一些低碳水化合物(碳水化合物在1g/100ml-2g/100ml)、低热量(100kJ/100ml-115kJ/100ml)的Light啤酒产品。
目前国际市场上低碳水化合物啤酒的生产方式通常有两种：第一：提高稀释率，通过降低原麦汁浓度至6-7.5°P来达到降低碳水化合物和热量的目的，但该原麦汁浓度降低，稀释比提高，导致啤酒风味物质和酒精度下降，使啤酒的水感、寡淡感更强，啤酒的可饮性降低；第二：提高稀释率，降低原麦汁浓度的同时，通过在麦汁制备阶段大量添加外源糖化酶，实现高发酵度，从而实现高酒精度，以降低因原麦汁浓度下降导致的寡淡感。
因此，目前市场上并没有一款Light啤酒可实现低热量和低碳水化合物，同时口感与普通Lager啤酒相比，又无寡淡感、可饮性好，从而更符合消费者的消费诉求。
发明内容
本申请提出一种健康型light啤酒及其制备方法，该款啤酒在风味物质、酒精度、口感方面与普通Lager接近，同时又具有低热量和低碳水化合物的特点，解决了目前国内无健康型light啤酒的现状。
为了达到上述目的，本申请提供了一种健康型light啤酒，所述啤酒采用大麦芽、小麦芽及焦香麦芽搭配高真正发酵度糖浆，通过下面发酵法制得，所述高真正发酵度糖浆的真正发酵度≥89％，所述啤酒的原麦汁浓度为7.0-7.5°P、酒精度≥4％vol、碳水化合物≤1.2g/100ml、能量≤112kJ/100ml、真正发酵度≥84％以及苦味质5-6.5EBC。
作为优选，所述啤酒中总醇的含量为40-60mg/L,总酯的含量为10-18mg/L。
作为优选，所述大麦芽以澳麦和加麦麦芽为主，所述大麦芽占配方总量的39％-54.5％，所述小麦芽占配方含量的5％-10％，所述焦香麦芽占配方总量的0.5％-1％，所述高真正发酵度糖浆占配方总量的40％-50％。
作为优选，所述高真正发酵度糖浆为果葡糖浆或葡萄糖浆。
本申请还提供了一种如上述技术方案所述的健康型light啤酒的制备方法，包括如下步骤：
将大麦芽、小麦芽和焦香麦芽粉碎，以料水比1:3-1:4混合，于62-72℃进行二段式糖化；
糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后添加40-50％高真正发酵度糖浆，继续煮沸后进行回旋沉淀，冷却至8-12℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液；
将啤酒发酵液过滤后稀释至7-7.5°P,包装杀菌，得到健康型light啤酒。
作为优选，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min的第二段糖化。
作为优选，煮沸过程中分次添加酒花或酒花制品具体包括：
在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品。
作为优选，所述酒花或酒花制品为苦花、香花或苦香兼型。
作为优选，所述充氧接入下面酵母进行发酵具体包括：
对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧10-14mg/L，同时接入下面酵母，满罐酵母数控制2000-3000万个/ml，主酵温度8-12℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥4天。
与现有技术相比，本申请的优点和积极效果在于：
本申请所提供的健康型light啤酒采用大麦芽、小麦芽及焦香麦芽搭配高真正发酵度糖浆，通过下面发酵法制得，所得啤酒在风味物质、酒精度、口感方面与普通Lager接近，口感爽口易饮、低而不淡，同时又具有低热量和低碳 水化合物的特点，解决了目前国内无健康型light啤酒的现状。
具体实施方式
下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。
本申请实施例提供了一种健康型light啤酒，所述啤酒采用大麦芽、小麦芽及焦香麦芽搭配高极限发酵度(以下简称RDF)糖浆，通过下面发酵法制得，所述啤酒的原麦汁浓度为7.0-7.5°P、酒精度≥4％vol、碳水化合物≤1.2g/100ml、能量≤112kJ/100ml、RDF≥84％以及苦味质5-6.5EBC。
上述实施例提供的健康型light啤酒优选麦芽组合、搭配高RDF糖浆，使所得啤酒的理化指标与口感风味在达到标杆酒口味的同时，符合国人的消费需求。其中，所述麦芽优选大麦芽、小麦芽搭配焦香麦芽构成，其中，所述大麦芽以澳麦和加麦麦芽为主，所述大麦芽占配方总量的39％-54.5％，所述小麦芽占配方含量的5％-10％，所述焦香麦芽占配方总量的0.5％-1％，所述高RDF糖浆占配方总量的40％-50％；对于糖浆而言，则选择RDF≥89％的高RDF糖浆，为果葡糖浆或葡萄糖浆；此外，该款啤酒配方中无需使用大米、玉米等辅料，结合具体限定的麦汁浓度、苦味质、麦汁极限发酵度要求即可制备得到理化指标符合要求，即能量≤112kJ/100ml、酒精度在4.0-4.2％之间，口感上爽口易饮、低而不淡，且具有低碳水化合物和低热量特点的健康型light啤酒。
此外，在一优选实施例中，进一步对啤酒中的总醇、总酯含量进行了限定，如啤酒中总醇的含量为40-60mg/L,总酯的含量为10-18mg/L。这里需要说明的是，总醇、总酯是啤酒中重要的风味物质，有助于降低啤酒寡淡感。对于Light啤酒来说，原麦汁浓度低于普通啤酒，因此总醇、总酯要与普通啤酒相当，或高于普通啤酒，这样可以有助于实现Light啤酒低而不淡的特点。
本申请实施例还提供了一种根据上述实施例所述的健康型light啤酒的 制备方法，包括如下步骤：
S1：将大麦芽、小麦芽和焦香麦芽粉碎，以料水比(即大麦芽、小麦芽和焦香麦芽的总质量与水的质量比)1:3-1:4混合，于62-72℃进行二段式糖化；
该步骤中，需将各个麦芽充分粉碎后再与水以1:3-1:4的比例进行混合，以确保麦芽的充分利用。此外，本步骤中将糖化过程优化为二段式糖化，这样既能保证淀粉的分解，又有利于麦汁极限发酵度的控制。
S2：糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后添加40-50％高RDF糖浆，继续煮沸后进行回旋沉淀，冷却至8-12℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液；
该步骤中，将糖化醪液过滤是为了确保糖化醪液中的悬浮物质被充分沉淀、分离。此外，为了确保酒花物质的充分利用，对于酒花或酒花制品的添加采用分次添加方式，优选在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品，并在添加酒花煮沸后，添加40-50％高RDF糖浆进行充分混合后，再进行回旋沉淀，回旋时间可根据回旋效果适当调整，优选为20min-30min，此时所得麦汁的麦汁浓度为16-18°P。
S3：将啤酒发酵液过滤后稀释至7-7.5°P,包装杀菌，得到健康型light啤酒。
该步骤最终将啤酒发酵液过滤稀释，得到原麦汁浓度为7.0-7.5°P的啤酒。
在一优选实施例中，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min的第二段糖化。本实施例中，优化二段式糖化工艺后既能保证淀粉的分解，又有利于麦汁极限发酵度的控制。
在一优选实施例中，所述酒花或酒花制品为苦花、香花或苦香兼型。可以理解的是，本实施例并不局限于上述类型的酒花品种，只要酒花苦感协调性好，有助于最终啤酒产品具有爽口易饮、低而不淡的特点即可。
在一优选实施例中，所述充氧接入下面酵母进行发酵具体包括：
对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧10-14mg/L，同时接入下面酵母，满罐酵母数控制2000-3000万个/ml，主酵温度8-12℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥4天。本实施例中对充氧接入下面酵母进行发酵的步骤中涉及的参数条件进行了限定，确保发酵后所得产品为预期产品。可以理解的是，对于上述参数条件的限定可根据实际生产情况在上述限定的范围内进行略微调整。
通过上述实施例所制备获得的健康型light啤酒，其酒精度≥4％vol，碳水化合物≤1.2g/100ml,能量≤112kJ/100ml，RDF≥84％，苦味质5-6.5EBC。理化指标可达到标杆酒的水平，口感上爽口易饮、低而不淡。此外，该款啤酒在不影响口感的前提下低卡、低碳，既满足国人对于口感的追求，同时又可在“健康”和“乐趣”中找到平衡，从而极大满足消费者的需求。
为了更清楚详细地介绍本申请实施例所提供的健康型light啤酒及其制备方法，下面将结合具体实施例进行描述。
实施例1
以大麦芽(澳麦20％、加麦20％，小麦芽9％，焦香麦芽1％)、水为原料经粉碎→糖化→过滤→煮沸(分3次添加酒花、煮沸后添加50％高RDF糖浆至糖化麦汁浓度18°P)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得7.5°P健康型Light啤酒。
实施例2
以大麦芽(澳麦30％、加麦22％，小麦芽7％，焦香麦芽1％)、水为原料经粉碎→糖化→过滤→煮沸(分3次添加酒花、煮沸后添加40％高RDF糖浆至糖化麦汁浓度16°P)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得7.5°P健康型Light啤酒。
实施例3
以大麦芽(澳麦20％、加麦20％，小麦芽9％，焦香麦芽1％)、水为原料经 粉碎→糖化→过滤→煮沸(分3次添加酒花、煮沸后添加50％高RDF糖浆至糖化麦汁浓度18°P)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得7.0°P健康型Light啤酒。
实施例4
以大麦芽(澳麦34.5％、加麦20％，小麦芽5％，焦香麦芽0.5％)、水为原料经粉碎→糖化→过滤→煮沸(分3次添加酒花、煮沸后添加40％高RDF糖浆至糖化麦汁浓度16°P)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得7.5°P健康型Light啤酒。
实施例5
以大麦芽(澳麦19％、加麦20％，小麦芽10％，焦香麦芽1％)、水为原料经粉碎→糖化→过滤→煮沸(分3次添加酒花、煮沸后添加50％高RDF糖浆至糖化麦汁浓度18°P)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得7.0°P健康型Light啤酒。
健康型Light啤酒理化检测
表1 实施例1-5所使用原料的部分理化检测结果
检测项目 澳麦 加麦 小麦芽 焦香麦芽 高RDF糖浆
极限发酵度％ 68.5 69 68 69 89
表2 实施例1-5所得麦汁的理化检测结果
检测项目 实施例1 实施例2 实施例3 实施例4 实施例5
极限发酵度％ 84.28 84.99 85.42 84.33 85.01
麦汁浓度°P 18 16 18 16 18
苦味质EBC 14 13 14 13 15
表3 实施例1-5所制备得到的健康型Light啤酒的检测结果
检测项目 实施例1 实施例2 实施例3 实施例4 实施例5
原麦汁浓度°P 7.5°P 7.5°P 7.0°P 7.5°P 7.0°P
酒精度％vol 4.0 4.0 4.0 4.0 4.0
RDF％ 84.13 84.86 85.38 84.18 85.02
碳水化合物g/100g 1.1 1.1 1.0 1.1 1.0
热量kJ/100ml 111 111 104 111 104
由表1-3数据可知，本申请实施例1-5所使用麦芽均符合健康型Light啤酒糖化配方中对于麦芽、糖浆设定标准，并且由表2-3数据可知，基于对配方中所选组分的设定，使得所制备得到麦汁的麦汁浓度为16-18°P，苦味质为12-15EBC，麦汁极限发酵度≥84％；所制备得到的健康型Light啤酒原麦汁浓度为7.0-7.5°P,酒精度≥4％vol，碳水化合物≤1.1g/100ml,热量≤112kJ/100ml，口感爽口易饮，低而不淡。
对于健康型Light啤酒而言，原麦汁浓度越低，热量和碳水化合物越低，相应的啤酒寡淡感、水感越强；RDF越高，相同原麦汁浓度下，碳水化合物越低，酒精度越高，酒精可以减轻啤酒的寡淡感、水感，平衡酒体。因此在原麦汁浓度7.0-7.5°P下，将酒精度控制在≥4.0，可以让健康型Light啤酒口感上达到低而不淡的效果。
风味品评
对上述实施例1-3所得到的健康型light啤酒进行风味品评测定，结果见表4。
表4 实施例1-3所得到的健康型light啤酒产品风味品评结果
Figure PCTCN2019104128-appb-000001
由表4结果可知，本申请实施例提供的健康型Light啤酒具有爽口易饮，低而不淡的特点。随着人们对对健康生活方式的追求，在社交生活中希望选择一些低卡、低碳却不影响口感的啤酒，而本申请实施例提供的健康型Light啤 酒在“健康”和“乐趣”中找到了平衡，满足了消费者需求。

Claims (9)

  1. 健康型light啤酒，其特征在于，所述啤酒采用大麦芽、小麦芽及焦香麦芽搭配高真正发酵度糖浆，通过下面发酵法制得，所述高真正发酵度糖浆的真正发酵度≥89％，所述啤酒的原麦汁浓度为7.0-7.5°P、酒精度≥4％vol、碳水化合物≤1.2g/100ml、能量≤112kJ/100ml、真正发酵度≥84％以及苦味质5-6.5EBC。
  2. 根据权利要求1所述的健康型light啤酒，其特征在于，所述啤酒中总醇的含量为40-60mg/L,总酯的含量为10-18mg/L。
  3. 根据权利要求1或2所述的健康型light啤酒，其特征在于，所述大麦芽以澳麦和加麦麦芽为主，所述大麦芽占配方总量的39％-54.5％，所述小麦芽占配方含量的5％-10％，所述焦香麦芽占配方总量的0.5％-1％，所述高真正发酵度糖浆占配方总量的40％-50％。
  4. 根据权利要求1或2所述的健康型light啤酒，其特征在于，所述高真正发酵度糖浆为果葡糖浆或葡萄糖浆。
  5. 根据权利要求1或2所述的健康型light啤酒的制备方法，其特征在于，包括如下步骤：
    将大麦芽、小麦芽和焦香麦芽粉碎，以料水比1:3-1:4混合，于62-72℃进行二段式糖化；
    糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后添加40-50％高真正发酵度糖浆，继续煮沸后进行回旋沉淀，冷却至8-12℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液；
    将啤酒发酵液过滤后稀释至7-7.5°P,包装杀菌，得到健康型light啤酒。
  6. 根据权利要求5所述的制备方法，其特征在于，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min的第二段糖化。
  7. 根据权利要求5所述的制备方法，其特征在于，煮沸过程中分次添加酒花或酒花制品具体包括：
    在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品。
  8. 根据权利要求5所述的制备方法，其特征在于，所述酒花或酒花制品为苦花、香花或苦香兼型。
  9. 根据权利要求5所述的制备方法，其特征在于，所述充氧接入下面酵母进行发酵具体包括：
    对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧10-14mg/L，同时接入下面酵母，满罐酵母数控制2000-3000万个/ml，主酵温度8-12℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥4天。
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