CN101760365A - Ultra-low degree beer and production method thereof - Google Patents
Ultra-low degree beer and production method thereof Download PDFInfo
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- CN101760365A CN101760365A CN 200810187593 CN200810187593A CN101760365A CN 101760365 A CN101760365 A CN 101760365A CN 200810187593 CN200810187593 CN 200810187593 CN 200810187593 A CN200810187593 A CN 200810187593A CN 101760365 A CN101760365 A CN 101760365A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 150000002148 esters Chemical class 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 3
- 239000011707 mineral Substances 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 3
- 235000011089 carbon dioxide Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 241000209094 Oryza Species 0.000 description 9
- 230000001476 alcoholic effect Effects 0.000 description 8
- 238000010790 dilution Methods 0.000 description 6
- 239000012895 dilution Substances 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000002131 composite material Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- -1 alcohol ester Chemical class 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- OCTBSRAACWKZJN-UHFFFAOYSA-N ethyl acetate;3-methylbutyl acetate Chemical compound CCOC(C)=O.CC(C)CCOC(C)=O OCTBSRAACWKZJN-UHFFFAOYSA-N 0.000 description 1
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to an ultra-low degree beer which mainly comprises the components of water, alcohol, carbohydrate, protein, carbon dioxide, mineral substances, and the like, wherein the concentration of original wort is 4-6 degrees, the alcohol concentration is 2.6 percent vol, the amaroid reaches 8EBC, the heat is not more than 80KJ/100ml, the total alcohol content reaches 78.2mg/l, and the total ester content reaches 14.5mg/l. A production method of the beer comprises the steps of pulverizing malt, saccharifying, fermenting, filtering and packaging, wherein the fermentation degree of the beer in the saccharifying process reaches 75-77 degrees, and wheat malt and burnt malt are added into beer raw materials. The method maintains the low and strong flavor of ultra-low degree beer; compared with common beer of 8 degrees, the production cost of the ultra-low degree beer is reduced by 30 percent, the alcohol concentration is also reduced, and the heat is reduced from 124KJ/100ml to 80KJ/100ml, thereby being beneficial to health.
Description
Technical field
The invention belongs to the beer technical field, in more detail, relate to a kind of ultra-low degree beer and production method thereof.
Background technology
In order to reduce the alcohol number of degrees, and reduce the production cost of beer, some beer producers have been developed 5 degree beer, but be difficult to guarantee beer flavor, reason is that 5 degree beer water tastes are too heavy, taste is too boring, and the human consumer does not approve, so be difficult to obtain marketing.Need badly and keep clearly and the not light ultra-low degree beer of beer flavor.
Summary of the invention
Purpose of the present invention just is to overcome above-mentioned shortcoming and defect, and a kind of ultra-low degree beer and production method thereof are provided.Ultra-low degree beer mainly comprises water, alcohol, carbohydrate, protein, carbonic acid gas, mineral matter and other components, original wort concentration 4-6 degree wherein, alcoholic strength 2.6%vol, heat≤80KJ/100ml.Preferably amaroid reaches 8EBC, and total pure content reaches 78.2mg/l, and total ester content reaches 14.5mg/l.
The production method of above-mentioned beer is as follows: Fructus Hordei Germinatus pulverizing, saccharification, fermentation, filtration and packing, wherein the beer fermentation degree reaches the 75-77 degree in the saccharifying, and weight proportion is in the raw materials for production of beer: Fructus Hordei Germinatus 35-45 part, wheat malt 20-30 part, 1 part of burnt malt and rice 25-35 part, wherein Fructus Hordei Germinatus, wheat malt and burnt malt summation are 65-75 part, and burnt malt reaches 1%.
Wherein said saccharifying, saccharification temperature are 61-64 ℃, saccharification time 80-100 minute, and in saccharifying, add efficient zymin; Described efficient zymin can separately or be mixed and select saccharifying enzyme and Pullulanase for use.
Wherein filter and packaging step, adopt highly diluted rate technology to be diluted to 5 degree by 10 degree, thinning ratio 100% (m/m) is added hops and is made amaroid reach 8EBC.
In the aforesaid method, 10 ° of P of wort concentration in the described Mashing process.Described zymotechnique is preferably a pot process zymotechnique.
If want to keep the taste of beer low and not light, key factor has alcohol, flavour substances, total nitrogen, carbohydrate, amaroid, Fructus Hordei Germinatus perfume (or spice).By high fermentation degree technology, alcohol and flavour substances have been improved; By adding wheat malt, increased total nitrogen content; By increasing hops, improve amaroid; By adding burnt malt, improve Fructus Hordei Germinatus fragrance.
Ultra-low degree beer has changed common 8 and has spent the proportioning raw materials of beer, has increased wheat malt and burnt malt, the part Fructus Hordei Germinatus composition in the alternative materials.Because wheat malt has increased Protein content, the total nitrogen height, mouthfeel is good.And burnt malt has improved the Fructus Hordei Germinatus fragrance in the beer.
Fermentation degree generally has only the 65-68 degree in the common 8 degree beer saccharification process, and ultra-low degree beer adopts the superelevation fermentation degree, reaches the 75-77 degree, make former dense reduction by 30%, but alcoholic strength only reduces by 24%.
Common 8 degree beer dilution rates generally are diluted to 8 degree by 12 degree, and the ultra-low degree beer dilution is spent to 5 degree by 10, thinning ratio reaches 100%, but its total nitrogen, amaroid, colourity, flavour substances keep approaching with common octave beer, and alcohol ester is than comparing lower slightly, more reasonable with common 8 degree beer, taste has Fructus Hordei Germinatus perfume (or spice), slight ester perfume (or spice), clean, the slight acid of mouthfeel, slightly light, holding property of bubble is good, thereby has kept the low and not light taste of ultra-low degree beer.
And the ultra-low degree beer production cost is compared common 8 degree beer and has been reduced by 30%, and alcoholic strength also reduces, and the more common 8 degree beer of heat are reduced to 80kJ/100ml by 124kJ/100ml, thereby more favourable to health.
Embodiment
Embodiment 1.
The weight proportion of at first choosing Fructus Hordei Germinatus, wheat malt, burnt malt and rice is 38: 26: 1: 35.Then Fructus Hordei Germinatus is pulverized.With Fructus Hordei Germinatus 65% (m/m), the ratio of rice 35% (m/m), in 1 ton of raw material, add 1 kilogram of saccharifying enzyme in the saccharifying, the dry and comfortable beer special composite enzyme of new liquid saccharifying enzyme (GA-LNew) or Ningxia Sunson Industrial Group Co., Ltd. SBD-012 as company of the U.S. outstanding energy section, and 0.8 kilogram of Pullulanase, ℃ carry out saccharification, saccharification time 80 minutes 64 ℃ of temperature, fermentation degree reaches 78%, 10 ° of P of wort concentration after the saccharification.With pot process zymotechnique fermentation, filter dilution and packing at last, thinning ratio 100% (m/m) after the saccharification.Wherein original wort concentration 5 degree of the ultra-low degree beer of gained, alcoholic strength 2.6%vol, amaroid reaches 8EBC, heat≤80KJ/100ml, total pure content reaches 78.2mg/l, and total ester content reaches 14.5mg/l.
Embodiment 2.
The weight proportion of choosing Fructus Hordei Germinatus, wheat malt, burnt malt and rice is 50: 24: 1: 25.Then Fructus Hordei Germinatus is pulverized.With Fructus Hordei Germinatus 75% (m/m), the ratio of rice 25% (m/m), in 1 ton of raw material, add 1.2 kilograms of saccharifying enzyme in the saccharifying, as the outstanding dry and comfortable beer special composite enzyme of new liquid saccharifying enzyme (GA-LNew) or Ningxia Sunson Industrial Group Co., Ltd. SBD-012 that can company of section of the U.S., and 0.9 kilogram of Pullulanase, ℃ carry out saccharification 61 ℃ of temperature, saccharification time 100 minutes, fermentation degree reaches 78%, 10 ° of P of wort concentration after the saccharification (above is low-carbon (LC) beer technology numerical value, please revise).With pot process zymotechnique fermentation, filter dilution and packing at last, thinning ratio 100% (m/m) after the saccharification.The wherein alcoholic strength 2.5%vol of the ultra-low degree beer of gained, amaroid reaches 8EBC, heat≤80KJ/100ml, total pure content reaches 79.2mg/l, and total ester content reaches 15.5mg/l.
Embodiment 3.
The weight proportion of at first choosing Fructus Hordei Germinatus, wheat malt, burnt malt and rice is 38: 26: 1: 35.Then Fructus Hordei Germinatus is pulverized.With Fructus Hordei Germinatus 65% (m/m), the ratio of rice 35% (m/m), in 1 ton of raw material, add 1 kilogram of saccharifying enzyme in the saccharifying, the dry and comfortable beer special composite enzyme of new liquid saccharifying enzyme (GA-LNew) or Ningxia Sunson Industrial Group Co., Ltd. SBD-012 as company of the U.S. outstanding energy section, and 0.8 kilogram of Pullulanase, ℃ carry out saccharification, saccharification time 80 minutes 63 ℃ of temperature, fermentation degree reaches 78%, 10 ° of P of wort concentration after the saccharification.With pot process zymotechnique fermentation, filter dilution and packing at last, thinning ratio 100% (m/m) after the saccharification.Wherein original wort concentration 5 degree of the ultra-low degree beer of gained, alcoholic strength 2.6%vol, amaroid reaches 8EBC, heat≤80KJ/100ml, total pure content reaches 78.2mg/l, and total ester content reaches 14.5mg/l.
Embodiment 4.
The weight proportion of choosing Fructus Hordei Germinatus, wheat malt, burnt malt and rice is 50: 24: 1: 25.Then Fructus Hordei Germinatus is pulverized.With Fructus Hordei Germinatus 75% (m/m), the ratio of rice 25% (m/m), in 1 ton of raw material, add 1.2 kilograms of saccharifying enzyme in the saccharifying, as the outstanding dry and comfortable beer special composite enzyme of new liquid saccharifying enzyme (GA-LNew) or Ningxia Sunson Industrial Group Co., Ltd. SBD-012 that can company of section of the U.S., and 0.9 kilogram of Pullulanase, ℃ carry out saccharification 62 ℃ of temperature, saccharification time 90 minutes, fermentation degree reaches 78%, 10 ° of P of wort concentration after the saccharification (above is low-carbon (LC) beer technology numerical value, please revise).With pot process zymotechnique fermentation, filter dilution and packing at last, thinning ratio 100% (m/m) after the saccharification.The wherein alcoholic strength 2.5%vol of the ultra-low degree beer of gained, amaroid reaches 8EBC, heat≤80KJ/100ml, total pure content reaches 79.2mg/l, and total ester content reaches 15.5mg/l.
According to saccharification theory and experimental study, saccharification time is long, and temperature is low, the fermentation degree height; Opposite saccharification time is short, the temperature height, and fermentation degree is just low.So the foregoing description can verify that saccharification temperature is 61-64 ℃, saccharification time is 80-100 minute, and adds efficient zymin in saccharifying, can make beer reach fermentation degree.
Conventional index of the foregoing description and common 8 degree beer relatively see the following form:
| Alcoholic strength | Former dense | Fermentation degree | Total nitrogen | Amaroid | Head retention | Colourity | |
| Unit | ??％vol | ??°P | ??％ | ??mg/100mL | ??EBC | ??S | ??EBC |
| Embodiment 1 | ??2.63 | ??5.49 | ??77 | ??37.9 | ??7.2 | ??240 | ??4.3 |
| Embodiment 2 | ??2.5 | ??5.2 | ??76 | ??37.9 | ??8.0 | ??240 | ??4.3 |
| Embodiment 3 | ??2.67 | ??5.46 | ??77 | ??37.8 | ??7.2 | ??240 | ??4.3 |
| Embodiment 4 | ??2.5 | ??5.2 | ??76 | ??38.9 | ??8.0 | ??240 | ??43 |
| Common 8 degree beer | ??3.47 | ??7.85 | ??65 | ??43.7 | ??6.7 | ??259 | ??4.0 |
Flavour substances content of the foregoing description and common 8 degree beer relatively see the following form:
| N-propyl alcohol | Isopropylcarbinol | Primary isoamyl alcohol | Ethyl acetate | Isoamyl Acetate FCC | Ethyl hexanoate | Ethyl octylate | The alcohol ester ratio | |
| Embodiment 1 | ??6.01 | ??12.07 | ??60.13 | ??12.57 | ??1.74 | ??0.17 | ??0.06 | ??5.4 |
| Embodiment 2 | ??7.01 | ??12.07 | ??60.13 | ??13.57 | ??1.74 | ??0.17 | ??0.06 | ??5.4 |
| Embodiment 3 | ??6.03 | ??12.09 | ??60.15 | ??12.56 | ??1.73 | ??0.18 | ??0.06 | ??5.4 |
| Embodiment 4 | ??7.01 | ??12.08 | ??60.10 | ??13.57 | ??1.70 | ??0.17 | ??0.06 | ??5.4 |
| Common 8 degree beer | ??5.98 | ??9.32 | ??58.5 | ??10.39 | ??1.03 | ??0.15 | ??0.07 | ??6.3 |
The mouthfeel evaluation such as the following table of the foregoing description and common 8 degree beer:
| Judge description | Ordering | |
| Embodiment 1,2,3,4 | Fructus Hordei Germinatus perfume (or spice) is arranged, slight ester perfume (or spice), clean, slight acid, slightly light, holding property of bubble is good | ??1 |
| Common 8 degree beer | Slight ester perfume (or spice), clean, acid | ??2 |
The present invention describes with reference to drawings and Examples, but protection domain is not limited thereto, and has those of ordinary skill and can pass through simple conversion in the technology of the present invention scope, and obtain the same technique effect of the present invention, equally in protection scope of the present invention.
Claims (5)
1. a ultra-low degree beer mainly comprises water, alcohol, carbohydrate, protein, carbonic acid gas, mineral matter and other components, it is characterized in that wherein original wort concentration 4-6 degree, precision 〉=2.5%vol, heat≤80KJ/100ml.
2. ultra-low degree beer as claimed in claim 1 is characterized in that total pure content reaches 78.2mg/l, and total ester content reaches 14.5mg/l, and amaroid reaches 8EBC.
3. the production method of a kind of ultra-low degree beer as claimed in claim 1, comprise the steps: Fructus Hordei Germinatus pulverizing, saccharification, fermentation, filtration and packing, it is characterized in that wherein the beer fermentation degree reaches the 75-77 degree in the saccharifying, and weight proportion is in the raw materials for production of beer: Fructus Hordei Germinatus 35-45 part, wheat malt 20-30 part, 1 part of burnt malt and rice 25-35 part, wherein Fructus Hordei Germinatus, wheat malt and burnt malt summation are 65-75 part, and burnt malt reaches 1%.
4. the production method of a kind of ultra-low degree beer as claimed in claim 3 is characterized in that wherein said saccharifying, and saccharification temperature is 61-64 ℃, saccharification time 80-100 minute, and in saccharifying, add efficient zymin; Described efficient zymin can separately or be mixed and select saccharifying enzyme and Pullulanase for use.
5. as the production method of claim 3 or 4 described a kind of ultra-low degree beers, it is characterized in that wherein said filtration and packaging step, adopt highly diluted rate technology to be diluted to 5 degree by 10 degree, thinning ratio 100% (m/m) is added hops and is made amaroid reach 8EBC.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200810187593 CN101760365B (en) | 2008-12-26 | 2008-12-26 | Ultra-low degree beer and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200810187593 CN101760365B (en) | 2008-12-26 | 2008-12-26 | Ultra-low degree beer and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101760365A true CN101760365A (en) | 2010-06-30 |
| CN101760365B CN101760365B (en) | 2013-05-15 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948719A (en) * | 2010-09-26 | 2011-01-19 | 燕京啤酒(桂林漓泉)股份有限公司 | Low purine beer and preparation method thereof |
| CN103387898A (en) * | 2013-07-15 | 2013-11-13 | 燕京啤酒(桂林漓泉)股份有限公司 | 7 DEG P low-alcohol beer and preparation method thereof |
| CN105255623A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Production method of beer wheat juice containing low-fermentation sugar |
| CN106596763A (en) * | 2016-12-08 | 2017-04-26 | 贵州大学 | Method for improving flavor substance in malt beer |
| CN109706017A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Health type light beer and preparation method thereof |
| CN109852501A (en) * | 2019-03-13 | 2019-06-07 | 青岛啤酒股份有限公司 | Health type light beer saccharification formula, gained beer and preparation method thereof |
-
2008
- 2008-12-26 CN CN 200810187593 patent/CN101760365B/en active Active
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948719A (en) * | 2010-09-26 | 2011-01-19 | 燕京啤酒(桂林漓泉)股份有限公司 | Low purine beer and preparation method thereof |
| CN101948719B (en) * | 2010-09-26 | 2013-03-06 | 燕京啤酒(桂林漓泉)股份有限公司 | Low purine beer and preparation method thereof |
| CN103387898A (en) * | 2013-07-15 | 2013-11-13 | 燕京啤酒(桂林漓泉)股份有限公司 | 7 DEG P low-alcohol beer and preparation method thereof |
| CN103387898B (en) * | 2013-07-15 | 2014-10-29 | 燕京啤酒(桂林漓泉)股份有限公司 | 7 DEG P low-alcohol beer and preparation method thereof |
| CN105255623A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Production method of beer wheat juice containing low-fermentation sugar |
| CN106596763A (en) * | 2016-12-08 | 2017-04-26 | 贵州大学 | Method for improving flavor substance in malt beer |
| CN106596763B (en) * | 2016-12-08 | 2019-05-14 | 贵州大学 | A method of improving malt beer flavor substance |
| CN109706017A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Health type light beer and preparation method thereof |
| CN109852501A (en) * | 2019-03-13 | 2019-06-07 | 青岛啤酒股份有限公司 | Health type light beer saccharification formula, gained beer and preparation method thereof |
| CN109706017B (en) * | 2019-03-13 | 2020-04-14 | 青岛啤酒股份有限公司 | Healthy light beer and preparation method thereof |
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