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CN-122012192-A - Low-purine flavored beer and preparation method thereof

CN122012192ACN 122012192 ACN122012192 ACN 122012192ACN-122012192-A

Abstract

The invention discloses low-purine flavored beer and a preparation method thereof, and belongs to the technical field of beer brewing. The beer is prepared from the following raw materials, by weight, 2-4 parts of barley malt, 8-10 parts of sorghum, 2-4 parts of wheat malt, 0.02-0.8 part of hops and 0.05-0.1 part of beer yeast. The preparation method comprises gelatinizing jowar, mixing with saccharified malt liquid, saccharifying, filtering to obtain wort, boiling, adding hops, fermenting, optionally adding rest hops, cold storing, centrifuging, sterilizing, and packaging. According to the invention, through the cooperation of the proportion of the high-proportion low-purine sorghum and the specific malt, the purine content of the beer can be obviously reduced to below 50mg/L under the conventional process, and meanwhile, the typical flavor and taste of the beer are maintained, and the process is simple and suitable for large-scale production.

Inventors

  • LI YONG
  • LIU RUI
  • QIN JIAN
  • SONG XULEI
  • LU JUN
  • ZHANG YANQING
  • HUANG RUI
  • LIU RUIDI
  • Wei tianhong
  • SUN ZHONGLI
  • ZHANG XIAOWEN
  • Xiang Danhua
  • LI ZHIHAO
  • LI JINQIU

Assignees

  • 泸州老窖股份有限公司

Dates

Publication Date
20260512
Application Date
20260209

Claims (10)

  1. 1. The low-purine flavored beer is characterized by being prepared from the following raw materials, by weight, 2-4 parts of barley malt, 8-10 parts of sorghum, 2-4 parts of wheat malt, 0.02-0.8 part of hops and 0.05-0.1 part of beer yeast.
  2. 2. The low purine flavored beer of claim 1, wherein the sorghum is peeled sorghum rice or puffed sorghum.
  3. 3. The low purine flavored beer of claim 1, wherein: the hop is at least one of the group consisting of Chu, america and Kaschin-flavor hop pellets.
  4. 4. The low-purine flavored beer of claim 1, wherein the beer yeast is Saccharomyces cerevisiae or Saccharomyces cerevisiae.
  5. 5. The method for producing a low purine flavored beer according to any one of claims 1 to 4, comprising the steps of: S1, crushing sorghum, adding water, and gelatinizing to obtain gelatinized mash; S2, mixing and crushing barley malt and wheat malt, adding water for three-stage saccharification, mixing gelatinized mash with saccharifying liquid for the first stage saccharification, sequentially carrying out second stage saccharification and third stage saccharification, inactivating enzyme after saccharification is completed, and filtering to obtain wort; S3, boiling wort, adding hops twice in the boiling process, and adding beer yeast for fermentation after rotary precipitation, cooling and oxygenation of the wort after boiling to obtain a beer fermentation liquid semi-finished product; S4, adding the rest hops into the beer fermentation liquid semi-finished product for continuous fermentation, and cooling, storing, centrifugally separating, sterilizing and filling after the fermentation is finished to obtain the beer with low purine flavor.
  6. 6. The method for producing a low purine flavored beer according to claim 5, wherein: in the step S1, the feed water ratio of the sorghum gelatinization is 1:2.5-3; in the step S1, the gelatinization temperature is 85-95 ℃ and the time is 30-60 min.
  7. 7. The method for producing a low purine flavored beer according to claim 5, wherein: in the step S2, the ratio of the material to the water of the saccharification of the barley malt to the saccharification of the wheat malt is 1:3-4; in the step S2, the enzyme deactivation temperature is 78-80 ℃ and the time is 2min.
  8. 8. The method for producing a low purine flavored beer according to claim 5, wherein: In the step S2, in the three-stage saccharification process, controlling the pH of the mixture to be 5.4-5.6; the three-stage saccharification specifically comprises the steps of enabling the temperature of the first stage saccharification to be 45-50 ℃ and the time to be 20-25 min, enabling the temperature of the second stage saccharification to be 63-65 ℃ and the time to be 40-50 min, and enabling the temperature of the third stage saccharification to be 70-72 ℃ and the time to be 10-20 min.
  9. 9. The method for producing a low purine flavored beer according to claim 5, wherein: In the step S3, the boiling time is 60-90 min, and the boiling strength is 4-6%/h; in the step S3, adding a first part of hops with the addition amount of 0.5-1 g/L wort 5min after boiling, and adding a second part of hops with the addition amount of 0.2-0.5 g/L wort 10min before boiling; In the step S3, the fermentation is carried out at the temperature of 12-18 ℃ and the main fermentation temperature is 13-21 ℃; In the step S3, the diacetyl content in the beer fermentation broth semi-finished product is less than 0.08mg/L.
  10. 10. The method for producing a low purine flavored beer according to claim 5, wherein: in the step S4, the addition amount of the residual hops is 0-6 g/L of beer fermentation liquor semi-finished product; in the step S4, after fermentation is continued for 3 days, the temperature is reduced to 0-2 ℃ and is stored for more than 7 days in a cold way; In the step S4, the rotating speed of the centrifugation is 3000-4000 rpm, and the centrifugation speed is 10-50 tons/h.

Description

Low-purine flavored beer and preparation method thereof Technical Field The invention belongs to the technical field of beer brewing, and particularly relates to low-purine flavored beer and a preparation method thereof. Background Beer is a low-alcoholicity fermented wine containing carbon dioxide, which is prepared by taking malt and water as main raw materials, adding hops (including hops products) and fermenting by yeast. In addition to alcohol and carbon dioxide, beer contains a certain amount of purine substances, which mainly originate from the degradation of nucleic acids in the brewing material during fermentation. Purine is finally metabolized into uric acid in the human body, and long-term intake of high-purine drinks is one of important factors causing rise of blood uric acid and inducing gout. The purine content of the traditional beer is generally 80-150mg/L, and the beer belongs to a medium-high purine drink, which limits the drinking of people suffering from hyperuricemia and gout. In order to reduce the purine content in beer, the prior art has proposed some solutions. For example, purine degradation using an externally added enzyme preparation, or selection of a particular yeast strain to reduce purine production. However, such methods often involve complex process control and high production costs, and may adversely affect the traditional flavor of beer. On the other hand, in order to enrich the beer flavor or reduce the cost, the prior art has attempted to use other grains as an adjunct in brewing. For example, CN1563320a discloses a low malt beer foaming using rice, syrup, etc. as main auxiliary materials, and CN120796006a discloses various cereal auxiliary materials including sorghum for brewing beer with special flavor. In addition, CN120005690A directly takes sorghum buds as raw materials to brew beer, and indicates that the product has low purine characteristics, but the process relies on germination and biological preparation treatment of sorghum, has complex steps and higher production cost, and is difficult to be suitable for large-scale and flavor-oriented traditional beer production. Sorghum, which is a common cereal, has a significantly lower purine content than barley malt and is rich in polyphenols and the like, has the potential to be used for brewing healthy beer. However, how to apply sorghum to beer brewing in a reasonable way without depending on complex processes and additional additives, the typical flavor and taste of beer can be maintained or even optimized while the purine content of the final product is effectively reduced, and no systematic technical scheme is seen yet. Therefore, the beer product which is relatively simple in process, controllable in cost and capable of achieving both low-purine and good flavor is provided, and the technical problem to be solved in the field is still solved. Disclosure of Invention The invention aims to solve the technical problems that the method for reducing the purine content of beer in the prior art is complex in process, high in cost and easy to influence the typical flavor of beer. In order to achieve the purposes of the application, the technical scheme adopted by the invention is as follows. In a first aspect, the invention provides low-purine flavored beer which is prepared from the following raw materials, by weight, 2-4 parts of barley malt, 8-10 parts of sorghum, 2-4 parts of wheat malt, 0.02-0.8 part of hops and 0.05-0.1 part of beer yeast. Further, the sorghum is peeled sorghum rice or puffed sorghum. Further, the hop is at least one of chu, giemsa and caskate-flavored hops particles. Further, the hop is compounded by hop particles of the Chu, the Ames and the Kazate flavors according to any mass ratio. Further, the lager brewing yeast is Saccharomyces cerevisiae or Saccharomyces cerevisiae. In a second aspect, the present invention provides a method for producing the low purine flavored beer described above, comprising the steps of: S1, crushing sorghum, adding water, and gelatinizing to obtain gelatinized mash; S2, mixing and crushing barley malt and wheat malt, adding water for three-stage saccharification, mixing gelatinized mash with saccharifying liquid for the first stage saccharification, sequentially carrying out second stage saccharification and third stage saccharification, inactivating enzyme after saccharification is completed, and filtering to obtain wort; S3, boiling wort, adding hops twice in the boiling process, and adding beer yeast for fermentation after rotary precipitation, cooling and oxygenation of the wort after boiling to obtain a beer fermentation liquid semi-finished product; S4, adding the rest hops into the beer fermentation liquid semi-finished product for continuous fermentation, and cooling, storing, centrifugally separating, sterilizing and filling after the fermentation is finished to obtain the beer with low purine flavor. In the step S1, the feed water ratio of the sorghum gelati