Production method of low-purine beer

Production method of low-purine beer

The invention discloses a production method of low-purine beer, which comprises the following steps: saccharifying, gelatinizing, secondary saccharifying, boiling and fermenting. The invention adopts a double-mash leaching dual-saccharifying technique, and the addition amount of the auxiliary materi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ZHENG YIGANG, QIU SHUYI, NI YINGYING, DU GUANGXIA, LU JINGJIE, HAN ZHENSHENG, WU XINYING, WANG GUOHAI, HE LINA, HU CHUNYAN, GONG WANHE, HUANG YONG, HU PENGGANG
Format: Patent
Sprache:chi ; eng
Schlagworte:
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:The invention discloses a production method of low-purine beer, which comprises the following steps: saccharifying, gelatinizing, secondary saccharifying, boiling and fermenting. The invention adopts a double-mash leaching dual-saccharifying technique, and the addition amount of the auxiliary materials is 75%, thereby lowering the purine content in the beer (8-15 mg/L), greatly enhancing the production efficiency and the use rate of the fermentation tank and saving the production cost; and the product quality is acceptable and stable.