The production technology of dry beer

  Dry beer is called low sugar beer again, or call low calorific value beer, it is the beer breed that 80 time popularizes in the world. First created by Japanese research in 1987, it caused a sensation in Japan after it was put into the market. Later, it blew up in Europe and America and became a new beer variety prevailing in today's world.

The raw materials used in the production of dry beer are similar to that of beer. For example, malt requires light color, high germination rate, high solubility, short saccharification time, strong saccharification power, and more than 42% of kohlbacher value. Malt auxiliary raw materials can be used in rice or white granulated sugar to improve fermentability, increase fermentability and reduce chromaticity. Hops USES better sweet model flower, dosage is compared beer but some less, prevent too bitter, water quality is more ideal with soft water, highest do not exceed 5 German hardness. As for the additional enzyme preparation to high temperature resistance -amylase, can shorten the time of rice liquefaction, and the use of efficient saccharification enzyme, increase fermentable powder, if necessary can also use protease, to improve foam durability.

  The saccharification process should be based on the premise of producing more fermentable sugars. Malt should also be decomposed at the temperature of 48~520C. The best method for saccharification is two-stage saccharification, i.e., 63~650C for 40 minutes and 68~700C for 10 minutes. After the wort has been boiling for 30 minutes, add 10% sugar and high efficiency mashing enzyme to produce fermentable sugar.

  Enzymatic preparation is an easy and easy way to make dry beer. Because less yeast directly affects the flavor of beer, we should be cautious to change yeast species, and the method of adjusting saccharification technology is limited to improve the content of fermentable sugar in wort. In contrast, the use of enzyme preparation, not only the increase in cost is limited, and the effect is more significant. In the brewing of dry beer, starch -1 and -1.6 glycosidase bonds can be converted into glucose and dextrin boundaries by saccharification enzyme, but the activity of saccharification enzyme still exists in 1200 pasteurized units.Finally, the dry beer still has a sweet taste after drinking, and the influence on the taste of dry beer is its biggest shortcoming, which should be paid attention to. Recently, there is an attempt to use pullulanase, which only decomposes the glycosidase of the 1.6 bonds of wheat starch, and turns the amylopectin into a straight chain, so as to greatly improve the fermentable sugar. The purification of pullulanase only requires 80 pasteurization units. Although the beer contains a small amount of active residual enzyme, which is no longer converted into low molecular sugar, it will not cause the beer to become sweet later. There is also a kind of commercial malt sugar and malt sugar in China and abroad, which is only 70 pasteurized units for sterilization and purification, and can also be used in cold wort. The fermentability of the wort produced can be 72-74, which is an ideal enzyme preparation with high fermentability. As to the dosage of enzymatic preparation, if use Promozyme 200L when saccharification, every tons raw material malt can use 3 -- 5kg, optimal PH4.3, temperature 45 -- 650C. It can also be used at the beginning of fermentation. It can use the Fungamyl 800L and use 20-40g of wort per kiloliter. The sterilized beer does not contain active enzymes.

  Dry beer only contains about 80 calories (1 calorie =4.1868 joules) due to the original wort concentration of 8-100b, and contains about 2.0-2.5g of unfermented sugar, which is about 1g lower than ordinary beer. The fermentation degree is 70%--82%, and 5%--10% higher than ordinary beer. Dry beer color is relatively low, mostly 7-8ebc, bitterness is also low, mostly in 10EBC, is a pure light beer, alcohol content of 3% to 4%, carbon dioxide gas content is more in 0.45% to 0.55%, so rich foam, strong killing force, after drinking without leaving a lingering taste.