What are the main ingredients of beer? What is the main ingredient of beer?

Beer: Beer is a low-alcohol drink with carbon dioxide content brewed by yeast fermentation with barley malt, hops, and water as the main raw materials, and is called "liquid bread".

The main ingredient of beer: an amino acid that cannot be synthesized by humans.

2.Balances peptides and amino acids in humans.

3.Hops.

4.Multivitamins and other ingredients.

Chemical composition of beer:

1.Total phenolic substances.

Introduction: This class of substances ** in malt and hops, according to the different raw materials, will have different content in beer. Depending on the structure and size of the molecules, the different structures and molecular sizes of these substances have an impact on the physical properties of beer, such as:

Color, taste, foam, and more. Excessive amounts of these substances can work with oxygen to cause protein precipitation and undesirable taste in beer.

Test principle: This kind of substance will react with ferric ions in alkaline solution to form brown iron loriz. Measurements are performed by a photometer at 600 nm.

Inspection process: - The beer is shaken to remove carbon dioxide (wort or tender beer is clarified by a centrifuge).

Add 10 ml of the sample to be tested to 8 ml of CMC-EDTA solution and mix in a 25 ml volumetric flask.

Add the trivalent iron ion solution.

Add ammonia solution (

Add water to the 25ml line.

After 10 min, the absorption value is determined by a photometer at a thickness of 1 cm for the blinded sample at 600 nm.

Blind sample: 10 ml sample add 8 ml of CMC-EDTA solution, mix in a 25 ml volumetric flask, add trivalent ferric ion solution, add ammonia solution (, add water to the 25 ml line.

Results: Total phenols (mg L) = 820 * measured values.

Normal value: 150-200 mg l

2.Bitterness value.

Introduction: The bitter substance in wort and beer is isomeric acid.

Test principle: Isomeric A acid is extracted by isooctane (2,2,4-trimethylpentane) in an acidic environment, and has the maximum absorption value at 275 nm.

Inspection process:- Wort or tender beer is clarified by centrifugation at 3000 rpm for 15 minutes. (Do not filter).

Beer removes carbon dioxide by shaking.

10 ml of samples were kept at 20 C. (In the case of wort, 5 ml of wort plus 5 ml of water) and add to the centrifuge bottle.

Add 6N hydrochloric acid, 20ml isooctane and three glass balls.

Tighten the cap of the centrifuge bottle and perform mechanical shaking at 20 C for 15 min.

3 min 3000 rpm centrifugation.

The absorption value of isooctane is measured by a photometer at 275 nm.

Result: BE = measured value * 50 (wort be = measured value * 100).

Normal values: beer: 10-40 be Wort: 20-60be

-**Weibo.

Beer is a low-alcohol liquor full of carbon dioxide made from barley malt, hops, and water as the main raw materials, and fermented by yeast. At present, most of the international beers are added with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials does not exceed 50 of the amount of malt.

However, in Germany, no auxiliary raw materials are used for domestic beer, except for the manufacture of beer for export. The auxiliary raw materials commonly used in the world are: corn, rice, barley, wheat, starch, syrup and carbohydrates.

According to the yeast and process used, there are two categories of beer in the world: under-fermented beer and above-fermented beer. Beer has a unique bitter taste and aroma, rich in nutrients, containing a variety of amino acids and vitamins such as vitamins B, B, B, nicotinic acid, pantothenic acid and minerals.

Beer is mainly brewed with water and malt as the main ingredients, rice as auxiliary materials, and beer hops through saccharification and fermentation. A fermented wine containing carbon dioxide, sparkling, low alcohol content.

The main ingredients of craft beer are malt, yeast, water and hops, and hops are the most important.

Beer is made from barley malt as the main raw material, rice as starch auxiliary material, and hops, liquid gelatinization and saccharification, and then liquid fermentation. The main ingredients of beer are:

1. Barley, barley suitable for beer brewing is two-sided or six-sided barley;

2. Brewing water, usually soft water is suitable for brewing light-colored beer, and hard water with high carbonate content is suitable for brewing strong-colored beer;

3. Hops, which make beer have a unique bitterness and aroma and have the ability to preserve and clarify wort, and its active ingredients are hop resin and hop oil;

4. Yeast, a microorganism used for beer fermentation. Brewer's yeast is divided into upper fermenting yeast and lower fermenting yeast;

5. Corn, a beer brewed with corn as an auxiliary raw material, has a mellow taste. Corn is the most used auxiliary raw material in the world;

6. Sugar, the main types added to beer are sucrose, glucose, invert sugar, syrup, etc.;

7. Rice, the beer brewed with rice as an auxiliary raw material is light in color and refreshing in taste. Rice is the most used auxiliary ingredient in China.

Hop resin and hop oil. Beer contains a large number of amino acids, some of which are essential amino acids, which can supplement nutrients in the body, beer is almost zero fat, and entering the body will not cause obesity, beer contains a variety of vitamins, such as vitamin B1, vitamin B2, vitamin H and folic acid, which has a certain effect on the prevention of hypertension and gastritis, and beer also contains a certain amount of minerals, which can maintain the balance of electrolytes in the body.

Beer precautions.

Barbecue and beer should not be eaten together. This is because barbecue food can produce 10 different carcinogenic substances during the smoking process, and drinking a large amount of beer at this time will increase the level of lead in the blood, which will promote the combination of carcinogens and lead, and susceptible to digestive diseases and even cancer.

Beer should not be drunk when eating seafood. Seafood is a kind of food containing purine and glycotide, and beer is also rich in vitamin B1, an important catalyst for catabolism of these two components, if you drink beer when eating seafood, it will promote the combination of this substance and the body and increase the uric acid content in the human blood, so that it can not be excreted in time due to the loss of balance, and precipitated in the form of sodium salt, thus forming urinary tract stones that are difficult to pass.

1. Beer contains a large number of amino acids, because beer is made of malt and barley malt as the main raw materials, with hops, liquid gelatinization and saccharification, and then liquid fermentation, so it will contain a large number of amino acids required by the human body.

2. Amino acids are compounds after the hydrogen atom on the carbon atom of carboxylic acid is replaced by an amino group, and the amino acid molecule contains two functional groups: amino group and carboxyl group. Amino acids are the basic substances that make up proteins needed for animal nutrition. It is an organic compound containing an alkaline amino group and an acidic carboxyl group.