Beer is one of the oldest alcoholic beverages in human beings, and the third most consumed beverage in the world after water and tea. Beer was introduced to China in the early 2th century, and it is an exotic wine. Is Beer translated into Chinese according to English beer? Beer? , call it? Beer? , still in use today. Let me introduce the efficacy and function of beer for you, hoping to help you.

the efficacy and function of beer

1. Drinking beer in moderation can reduce the risk of heart attack.

2. Drinking some beer in moderation every day can prevent thrombosis and prevent ischemic stroke.

3. Diabetes patients who drink beer in moderation will reduce the risk of coronary heart disease.

4. Alcohol, sodium and other elements contained in beer can dilate arteries, promote human metabolism and have diuretic effect.

Compared with people who abstain from alcohol, moderate beer drinkers over the age of 5 and 65 reduce the risk of Alzheimer's disease.

6. Some researchers have found that beer contains substances that can prevent cancer, and moderate beer has a preventive effect on cancer. Nutritional analysis of beer

1. Beer is a kind of beverage brewed with germinated barley as the main raw material. It has the lowest alcohol content and high nutritional value, and contains water, carbohydrates, protein, carbon dioxide, vitamins, calcium, phosphorus and other substances. Yes? Liquid bread? It is said that regular drinking has the functions of relieving summer heat, helping digestion, stimulating appetite and strengthening spleen, and stimulating appetite.

2. Beer is made of mellow grains, so it is rich in B vitamins and other famous nutrients, and has a certain amount of calories. Liquid bread? Although it has been said a little, it does have similarities.

3. Beer, especially dark beer, can reduce the incidence of arteriosclerosis and cataract by 5%, and has a resistance to heart disease.

4. Men and young women often drink beer, which can reduce the chance of getting osteoporosis in old age. The density of bone is closely related to the intake of silicon, and beer contains a lot of silicon, so drinking it often helps to keep human bones strong. Types of beer

1. According to the classification of wort concentration, beer is divided into low concentration type, medium concentration type and high concentration type

low concentration type: wort concentration is 6? ～8? (Bahrain sugar meter), the alcohol content is about 2%, and it can be used as a cool drink in summer. The disadvantages are poor stability and short storage time.

medium concentration type: the wort concentration is 1? ～12? The alcohol content is about 3.5%, which is the main variety of beer production in China.

high concentration type: the wort concentration is 14? ～2? The alcohol content is 4% ~ 5%. This beer has long production cycle, high solid content and good stability, and is suitable for storage and long-distance transportation.

2. According to the color classification of beer, beer can be divided into yellow beer and dark beer.

Yellow beer (light beer) is light yellow, with short malt as the raw material, and hops are outstanding in aroma and refreshing in taste, which is the bulk product of beer production in China. Its chromaticity (expressed by the number of milliliters of .11 mol iodine solution /1ml) is generally kept between .5ml iodine solution.

dark beer (dark beer): dark reddish brown or dark brown in color, brewed from malt roasted at high temperature, with high solid content, high wort concentration, low fermentation degree, mellow taste and obvious malt aroma. Its chromaticity is generally between 5 ~ 15 ml iodine solution.

3. According to different sterilization methods, beer can be divided into cooked beer and draft beer.

Cooked beer: beer which is relatively stable after pasteurization in bottles or cans.

draft beer: beer with certain biological stability is sterilized by physical methods such as filtration without pasteurization or instantaneous high temperature sterilization.

4. Other types of beer

Dry beer-This beer has high fermentation, low residual sugar and high carbon dioxide content. It has the characteristics of dry taste and strong killing power.

cold beer-the beer is cooled to freezing point, so that tiny ice crystals appear in the beer, and then filtered to remove the ice crystals.

whole malt beer-following the pure brewing method in Germany, all the raw materials are malt, and no auxiliary materials are added, so the malt has outstanding flavor.

wheat beer-a beer brewed with wheat malt as the main raw material (accounting for more than 4% of the total raw material) by the upper fermentation method or the lower fermentation method.

low (no) alcohol beer-beer with alcohol content less than 2.5%(V/V) is low alcohol beer, and beer with alcohol content less than .5%(V/V) is alcohol-free beer.

green beer-natural spirulina extract is added to the beer, which is rich in amino acids and trace elements, and the beer is green.

warm beer-belongs to the post-seasoning of beer. Adding ginger juice or medlar to the post-fermentation can prevent colds and stomach cold. Click the next page to view > > > Advantages and disadvantages of beer