CN100432206C - Method of improving non-alcohol beer flavour - Google Patents
Method of improving non-alcohol beer flavour Download PDFInfo
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- CN100432206C CN100432206C CNB2006101128807A CN200610112880A CN100432206C CN 100432206 C CN100432206 C CN 100432206C CN B2006101128807 A CNB2006101128807 A CN B2006101128807A CN 200610112880 A CN200610112880 A CN 200610112880A CN 100432206 C CN100432206 C CN 100432206C
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Abstract
The present invention is method of improving taste of alcohol-free beer and relates to beer making technology. The alcohol-free beer is made with Australia malt, rice and natural mineral water as main materials. Through the using hops product, controlling the fragrant matter and clarified beer returning ratio, lowering the acidity of the alcohol-free beer produced through low temperature distilling process, raising the compatibility between the fragrance and the taste, controlling the final bitter matter content in alcohol-free beer in 10-14 BU and controlling the final alcohol content in 0.4-0.5 vol %, alcohol-free beer with rich fragrance and good taste is produced.
Description
Technical field
The present invention relates to the beer manufacture technology field, is a kind of method of improving non-alcohol beer flavour.
Background technology
Alcohol-free beer is suitable for the elderly, women, driver and some special populations as a kind of low alcohol beverage.In recent years, alcohol-free beer has obtained liking of people gradually and has approved, therefore on the beer market at home and abroad, alcohol-free beer has also occupied one seat.Alcohol-free beer is a rare novel product on the present domestic beverage market, and the low day by day alcoholization of human consumer's mouthfeel, is indicating that alcohol-free beer has good market outlook.
But also there is defective in the alcohol-free beer of producing, slightly bitter odd amount in addition to the round number after promptly drinking on mouthfeel at present.In order to make alcohol-free beer more become perfect, the mouthfeel that changes its slightly bitter odd amount in addition to the round number is that the manufacturer must consider.
Summary of the invention
The objective of the invention is at adopting cryogenic distillation method, the mouthfeel defective of producing alcohol-free beer provides a kind of method of improving non-alcohol beer flavour, reduces the sense organ acidity of alcohol-free beer, improves the fragrance of beer and the Harmony of taste.
For achieving the above object, the technical solution of the inventive method provides a kind of method of improving non-alcohol beer flavour, comprises step: feedstock production, gelatinization, saccharification, filter, boil and add hop product, precipitation cooling, oxygenation, interpolation yeast, fermentation, storage wine, filtration, dealcoholysis, after modify, leave standstill, can, decals, go out finished product; Wherein:
A) use of hop product: the hop product of use comprises pure dihydro-isomerized alpha-acid and pure tetrahydro isomerized alpha-acid (following dihydro and the tetrahydrochysene of all abbreviating as);
A1) in the boiling part of saccharification wort, the interpolation total amount of dihydro and tetrahydrochysene is 24～28mg/L, and wherein, the ratio of dihydro and tetrahydrochysene is 50～67%: 33～50%; Hop product adds at twice: first finishes preceding 20～30min inferior to Wort boiling adds 14～16mg/L dihydro; Second finishes preceding 5～10min inferior to Wort boiling adds 10～12mg/L tetrahydrochysene;
A2) before dealcoholysis, add 5～8mg/L tetrahydrochysene in the filtration procedure of maturing fermentation liquid;
B) after dealcoholysis, to dealcoholysis beer backfill fragrance matter, the amount of backfill accounts for 7～10% (vol) of dealcoholysis beer total amount;
C) after dealcoholysis, pure mellow wine enters in the process of bright beer tank and adds 5～8mg/L tetrahydrochysene;
D) after dealcoholysis, to dealcoholysis beer backfill clarifying beer, the amount of backfill accounts for 4～8% (vol) of dealcoholysis beer total amount;
The amaroid of alcohol-free beer is controlled in 10～14BU scope the most at last, and ethanol content is controlled in 0.4～0.5% (vol) scope.
The described method of improving non-alcohol beer flavour, its concrete steps comprise:
1) adopting Australia malt, rice is raw material, is 100 in the total mass that feeds intake of Australia malt and rice, and wherein the ingredient proportion of Australia malt and rice is 60～70%: 30～40%;
2) with 1) rice pulverized of step is added in the adjunce copper, uses natural mineral water as the gelatinization water that feeds intake, and throwing the back temperature is 60 ℃, is warming up to 70～92 ℃, and insulation 20～50min is warming up to 100 ℃ again, insulation 20～40min; The Australia malt that crushes is added in the brew kettle, use natural mineral water as the saccharification water that feeds intake, the back temperature that feeds intake is 38 ℃, behind maintenance 10～20min, pumps into 30～50% (vol) of 100 ℃ gelatinization wine with dregs cumulative volume, the temperature of converted mash is increased to 48～55 ℃, behind protein hydrolysis 20～50min, pump into the gelatinization wine with dregs of residue 50～70% (vol) again, make the temperature of final converted mash be increased to 62～70 ℃, saccharification 20～70min is qualified to the iodine inspection; Be warming up to 76～78 ℃ again, enter wort filtration, boil the stage;
3) add hop product at twice in the saccharification wort boiling process, hop product comprises dihydro and tetrahydrochysene, and first finishes preceding 20～30min inferior to Wort boiling adds 14～16mg/L dihydro; Second finishes preceding 5～10min inferior to Wort boiling adds 10～12mg/L tetrahydrochysene;
4) the wheat juice after boiling enters fermentor tank " it is CGMCC 1784 that yeast is selected yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 8902 preserving numbers for use " through the precipitation of circling round, the cooling of wheat juice, oxygenation, yeast interpolation process;
5) carry out 9～10 ℃ of fermentations, begin to boost when outward appearance concentration is reduced to 3.0～4.0 ° of P, big pressure tank finally is controlled at 0.05～0.09MPa;
6) enter the di-acetyl reduction phase after fermentor tank boosts, temperature is controlled at 9～12 ℃, when di-acetyl reduce to≤during 0.06mg/L, begin cooling;
7) reclaimed primary yeast in 0～3 day after fermentor tank boosts, waste yeast continuous blow-down 5 days, discharge once every day, and discharging in per afterwards three days is once until filter wine;
8) be cooled to 0～-1 ℃ after, enter the back ferment storage wine stage;
9) storage wine filtered fermented liquid after 5～10 days, added tetrahydrochysene in the filtration procedure, added the site and was arranged on the fermented liquid transport pipe, and the tetrahydrochysene addition is 5～8mg/L;
10) clarifying beer is sent into the dealcoholysis of low temperature dealcoholysis equipment;
11) use the fragrance matter that reclaims in the softening de-oxygenised water dilution dealcoholysis process, and be backfilling in the middle of the beer after the dealcoholysis, fragrance matter backfill amount accounts for 7～10% (vol) of dealcoholysis beer total amount;
12) add tetrahydrochysene in the pure mellow wine transport pipe after dealcoholysis, the tetrahydrochysene addition is 5～8mg/L;
13) interpolation is without the clarifying beer of dealcoholysis in the pure mellow wine transport pipe after dealcoholysis, and the clarifying beer addition accounts for 4～8% (vol) of dealcoholysis beer total amount;
14) alcohol of the nothing after modification pure mellow wine enters bright beer tank behind the Depth Filtration membrane filtration of 5 μ m;
15) after no pure pure mellow wine leaves standstill 4～8 hours in bright beer tank, send packing shop can, sterilization to go out finished product.
It is abundant that the inventive method is produced a kind of fragrance, the calcareous type alcohol-free beer that mouthfeel is coordinated.
Description of drawings
Fig. 1 improves the process flow sheet of the method for non-alcohol beer flavour for the present invention.
Embodiment
The inventive method is primarily aimed at cryogenic distillation method, and to carry out the alcohol-free beer sense organ acidity that dealcoholysis produces strong, the defective of mouthfeel inaccurate coordination, adopt a kind of novel production method to improve the mouthfeel of alcohol-free beer, especially by the use of hop product, the amaroid of controlling final alcohol-free beer is in 10～14BU scope; By the control of fragrance matter and clarifying beer backfill ratio, the ethanol content that makes final alcohol-free beer is in 0.4～0.5% (vol) scope.
See also Fig. 1, improve the process flow sheet of the method for non-alcohol beer flavour for the present invention is a kind of, comprise feedstock production, gelatinization, saccharification, filter, boil and add hop product, precipitation cooling, oxygenation, interpolation yeast, fermentation, storage wine, filtration, dealcoholysis, after modify, leave standstill, can, decals, go out step such as finished product, it contains following innovative approach:
One, improve the fragrance of alcohol-free beer, the amaroid of control alcohol-free beer is in 10～14BU scope:
1) hop product that uses in the boiling part of saccharification wort comprises two types of pure dihydro-isomerized alpha-acid (abbreviation dihydro) and pure tetrahydro isomerized alpha-acid (abbreviation tetrahydrochysene), the interpolation total amount of dihydro and tetrahydrochysene is 24～28mg/L, and wherein the ratio of dihydro and tetrahydrochysene is 50～67: 33～50%.Hop product adds at twice, and first finishes preceding 20～30min inferior to Wort boiling adds 14～16mg/L dihydro; Second finishes preceding 5～10min inferior to Wort boiling adds 10～12mg/L tetrahydrochysene.
2) sophisticated fermented liquid filters, and adds tetrahydrochysene in the filtration procedure, adds the site and is arranged on the fermented liquid transfer line, and the tetrahydrochysene addition is 5～8mg/L;
3) add tetrahydrochysene in the pure mellow wine transport pipe after dealcoholysis, the tetrahydrochysene addition is 5～8mg/L.
Two, the ethanol content of control alcohol-free beer is in 0.4～0.5% (vol) scope:
1) use the fragrance matter that reclaims in the softening de-oxygenised water dilution dealcoholysis process, and be backfilling in the middle of the beer after the dealcoholysis, fragrance matter backfill amount accounts for 7～10% (vol) of dealcoholysis beer total amount;
2) in dealcoholysis beer added the beer of clarifying beer after dealcoholysis without dealcoholysis to the transfer line of bright beer tank, addition accounted for 4～8% (vol) of dealcoholysis beer total amount;
The new method for producing that improves non-alcohol beer flavour of the present invention begins to optimize from saccharification, and modification after before and after the dealcoholysis is left standstill, can goes out finished product, and concrete steps comprise:
1) adopting Australia malt, rice, hop product, natural mineral water is main raw material, and in Fructus Hordei Germinatus and the rice total mass 100 that feeds intake, wherein the ingredient proportion of Fructus Hordei Germinatus and rice is 60～70%: 30～40%.
2) with 1) rice pulverized of step is added in the adjunce copper, uses natural mineral water as the gelatinization water that feeds intake, and throwing the back temperature is 60 ℃, is warming up to 70～92 ℃, and insulation 20～50min is warming up to 100 ℃ again, insulation 20～40min; The Australia malt that crushes is added in the brew kettle, use natural mineral water as the saccharification water that feeds intake, the back temperature that feeds intake is 38 ℃, behind maintenance 10～20min, pumps into 30～50% (vol) of 100 ℃ gelatinization wine with dregs cumulative volume, the temperature of converted mash is increased to 48～55 ℃, behind protein hydrolysis 20～50min, pump into the gelatinization wine with dregs of residue 50～70% (vol) again, make the temperature of final converted mash be increased to 62～70 ℃, saccharification 20～70min is qualified to the iodine inspection; Be warming up to 76～78 ℃ again, enter wort filtration, boil the stage;
3) hop product that adds in the saccharification wort boiling process comprises two types of dihydro and tetrahydrochysenes, and the interpolation total amount of dihydro and tetrahydrochysene is 24～28mg/L, and wherein the ratio of dihydro and tetrahydrochysene is 50～67: 33～50%.Hop product adds at twice, and first finishes preceding 20～30min inferior to Wort boiling adds 14～16mg/L dihydro; Second finishes preceding 5～10min inferior to Wort boiling adds 10～12mg/L tetrahydrochysene;
4) the wheat juice after boiling enters fermentor tank through processes such as the precipitation of circling round, the cooling of wheat juice, oxygenation, yeast interpolations;
5) carry out 9～10 ℃ of fermentations, begin to boost when outward appearance concentration is reduced to 3.0～4.0 ° of P, big pressure tank finally is controlled at 0.05～0.09MPa;
6) enter the di-acetyl reduction phase after fermentor tank boosts, temperature is controlled at 9～12 ℃, when di-acetyl reduce to≤during 0.06mg/L, begin cooling;
7) reclaimed primary yeast in 0～3 day after fermentor tank boosts, waste yeast continuous blow-down 5 days, discharge once every day, and discharging in per afterwards three days is once until filter wine;
8) be cooled to 0～-1 ℃ after, enter the back ferment storage wine stage;
9) after the storage wine 5～10, fermented liquid filters, and adds tetrahydrochysene in the filtration procedure, adds the site and is arranged on the fermented liquid transport pipe, and the tetrahydrochysene addition is 5～8mg/L;
10) clarifying beer is sent into low-temperature distillation dealcoholysis equipment and carried out dealcoholysis;
11) use the fragrance matter that reclaims in the softening de-oxygenised water dilution dealcoholysis process, and be backfilling in the middle of the beer after the dealcoholysis, fragrance matter backfill amount accounts for 7～10% (vol) of dealcoholysis beer total amount;
12) add tetrahydrochysene in the pure mellow wine transport pipe after dealcoholysis, the tetrahydrochysene addition is 5～8mg/L;
13) interpolation is without the clarifying beer of dealcoholysis in the pure mellow wine transport pipe after dealcoholysis, and addition accounts for 4～8% (vol) of dealcoholysis beer total amount;
14) alcohol of the nothing after modification pure mellow wine enters bright beer tank behind the Depth Filtration membrane filtration of 5 μ m;
15) after no pure pure mellow wine leaves standstill 4～8 hours in bright beer tank, send packing shop can, sterilization to go out finished product.
Claims (2)
1. method of improving non-alcohol beer flavour comprises step: feedstock production, gelatinization, saccharification, filter, boil and add hop product, precipitation cooling, oxygenation, interpolation yeast, fermentation, storage wine, filtration, dealcoholysis, after modify, leave standstill, can, decals, go out finished product; It is characterized in that,
A) use of hop product: the hop product of use comprises pure dihydro-isomerized alpha-acid and pure tetrahydro isomerized alpha-acid;
A1) in the boiling part of saccharification wort, the interpolation total amount of pure dihydro-isomerized alpha-acid and pure tetrahydro isomerized alpha-acid is 24～28mg/L, and wherein, the ratio of pure dihydro-isomerized alpha-acid and pure tetrahydro isomerized alpha-acid is 50～67%: 33～50%; Hop product adds at twice: first finishes preceding 20～30min inferior to Wort boiling adds the pure dihydro-isomerized alpha-acid of 14～16mg/L; Second finishes preceding 5～10min inferior to Wort boiling adds the pure tetrahydro isomerized alpha-acid of 10～12mg/L;
A2) before dealcoholysis, add the pure tetrahydro isomerized alpha-acid of 5～8mg/L in the filtration procedure of maturing fermentation liquid;
B) after dealcoholysis, to dealcoholysis beer backfill fragrance matter, the amount of backfill accounts for 7～10% (vol) of dealcoholysis beer total amount;
C) after dealcoholysis, pure mellow wine enters in the process of bright beer tank and adds the pure tetrahydro isomerized alpha-acid of 5～8mg/L;
D) after dealcoholysis, to dealcoholysis beer backfill clarifying beer, the amount of backfill accounts for 4～8% (vol) of dealcoholysis beer total amount;
The amaroid of alcohol-free beer is controlled in 10～14BU scope the most at last, and ethanol content is controlled in 0.4～0.5%vol scope.
2. the method for improving non-alcohol beer flavour as claimed in claim 1 is characterized in that step comprises:
1) adopting Australia malt, rice is raw material, and in the total mass 100 that feeds intake of Australia malt and rice, wherein the ingredient proportion of Australia malt and rice is 60～70%: 30～40%;
2) with 1) rice pulverized of step is added in the adjunce copper, uses natural mineral water as the gelatinization water that feeds intake, and throwing the back temperature is 60 ℃, is warming up to 70～92 ℃, and insulation 20～50min is warming up to 100 ℃ again, insulation 20～40min; The Australia malt that crushes is added in the brew kettle, use natural mineral water as the saccharification water that feeds intake, the back temperature that feeds intake is 38 ℃, behind maintenance 10～20min, pumps into 30～50% (vol) of 100 ℃ of gelatinization wine with dregs cumulative volumes, the temperature of converted mash is increased to 48～55 ℃, behind protein hydrolysis 20～50min, pump into residue 50～70% (vol) gelatinization wine with dregs again, make the temperature of final converted mash be increased to 62～70 ℃, saccharification 20～70min is qualified to the iodine inspection; Be warming up to 76～78 ℃ again, enter wort filtration, boil the stage;
3) add hop product at twice in the saccharification wort boiling process, hop product comprises pure dihydro-isomerized alpha-acid and pure tetrahydro isomerized alpha-acid, and first finishes preceding 20～30min inferior to Wort boiling adds the pure dihydro-isomerized alpha-acid of 14～16mg/L; Second finishes preceding 5～10min inferior to Wort boiling adds the pure tetrahydro isomerized alpha-acid of 10～12mg/L;
4) the wheat juice after boiling enters fermentor tank through the precipitation of circling round, the cooling of wheat juice, oxygenation, yeast interpolation process;
5) carry out 9～10 ℃ of fermentations, begin to boost when outward appearance concentration is reduced to 3.0～4.0 ° of P, big pressure tank finally is controlled at 0.05～0.09MPa;
6) enter the di-acetyl reduction phase after fermentor tank boosts, temperature is controlled at 9～12 ℃, when di-acetyl reduce to≤during 0.06mg/L, begin cooling;
7) reclaimed primary yeast in 0～3 day after fermentor tank boosts, waste yeast continuous blow-down 5 days, discharge once every day, and discharging in per afterwards three days is once until filter wine;
8) be cooled to 0～-1 ℃ after, enter the back ferment storage wine stage;
9) storage wine filtered fermented liquid after 5～10 days, added pure tetrahydro isomerized alpha-acid in the filtration procedure, added the site and was arranged on the fermented liquid transport pipe, and pure tetrahydro isomerized alpha-sour addition is 5～8mg/L;
10) clarifying beer is sent into the dealcoholysis of low temperature dealcoholysis equipment;
11) use the fragrance matter that reclaims in the softening de-oxygenised water dilution dealcoholysis process, and be backfilling in the middle of the beer after the dealcoholysis, fragrance matter backfill amount accounts for 7～10% (vol) of dealcoholysis beer total amount;
12) add pure tetrahydro isomerized alpha-acid in the pure mellow wine transport pipe after dealcoholysis, addition is 5～8mg/L;
13) interpolation is without the clarifying beer of dealcoholysis in the pure mellow wine transport pipe after dealcoholysis, and the clarifying beer addition accounts for 4～8% (vol) of dealcoholysis beer total amount;
14) alcohol of the nothing after modification pure mellow wine enters bright beer tank behind the Depth Filtration membrane filtration of 5 μ m;
15) after no pure pure mellow wine leaves standstill 4～8 hours in bright beer tank, send packing shop can, sterilization to go out finished product.
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| CN101766294B (en) * | 2008-12-29 | 2013-04-10 | 辽宁兴坤饮品有限公司 | Composite carbonated beverage and preparation method thereof |
| CN101724524B (en) * | 2009-12-28 | 2013-03-20 | 肇庆蓝带啤酒有限公司 | Improved technology for producing beer |
| CN101851566B (en) * | 2010-05-26 | 2013-06-05 | 北京燕京啤酒股份有限公司 | Method for brewing oak barrel black beer |
| CN106479789A (en) * | 2016-09-18 | 2017-03-08 | 燕京啤酒(桂林漓泉)股份有限公司 | A kind of beer-brewing method and the product that keep medicated beer fresh taste to improve its foaming properties simultaneously |
| CN110616134A (en) * | 2019-10-25 | 2019-12-27 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free IPA beer and preparation method thereof |
| CN110564578A (en) * | 2019-10-25 | 2019-12-13 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free dark beer and preparation method thereof |
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN111718813B (en) * | 2020-06-28 | 2022-03-01 | 青岛啤酒股份有限公司 | Method for coordinating beer taste and beer obtained thereby |
| CN113956931A (en) * | 2021-12-09 | 2022-01-21 | 北京燕京啤酒股份有限公司 | Brewing method of low-calorie beer |
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| CN1079253A (en) * | 1992-05-11 | 1993-12-08 | 卡拉马祖投资股份有限公司 | The stable tetrahydrochysene iso-alpha acid and the six hydrogen iso-alpha acid aqueous solution |
| WO2001034762A1 (en) * | 1999-11-11 | 2001-05-17 | Miller Brewing Company | Method of hydrogenating iso-alpha acids in a buffered solution |
| CN1373181A (en) * | 2002-03-14 | 2002-10-09 | 南京大学 | Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine |
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2006
- 2006-09-06 CN CNB2006101128807A patent/CN100432206C/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079253A (en) * | 1992-05-11 | 1993-12-08 | 卡拉马祖投资股份有限公司 | The stable tetrahydrochysene iso-alpha acid and the six hydrogen iso-alpha acid aqueous solution |
| WO2001034762A1 (en) * | 1999-11-11 | 2001-05-17 | Miller Brewing Company | Method of hydrogenating iso-alpha acids in a buffered solution |
| CN1373181A (en) * | 2002-03-14 | 2002-10-09 | 南京大学 | Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine |
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