CN103387898A - 7 DEG P low-alcohol beer and preparation method thereof - Google Patents
7 DEG P low-alcohol beer and preparation method thereof Download PDFInfo
- Publication number
- CN103387898A CN103387898A CN2013102954490A CN201310295449A CN103387898A CN 103387898 A CN103387898 A CN 103387898A CN 2013102954490 A CN2013102954490 A CN 2013102954490A CN 201310295449 A CN201310295449 A CN 201310295449A CN 103387898 A CN103387898 A CN 103387898A
- Authority
- CN
- China
- Prior art keywords
- beer
- malt
- add
- wheat
- wheat juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a preparation method of a low-alcohol beer. The beer is prepared from the following raw material, based on 1500 L beer as the unit: 26 to 40 kg rice, 58 to 65 kg barley malt, 14 to 21 kg wheat malt, 7 to 15 kg caramel malt, and 17 to 29 kg maltooligosaccharides with a DE value between 18 and 28%. During the preparation, by combining short-time protein rest, quick mash merging and heating and high-temperature saccharification techniques, sugar in the malt is decomposed under control, and a filter tank is washed at a high temperature maintained between 78 and 79 DEG C. All the above steps aim to reduce the content of fermentable sugar in subsequent wort by various means. The content of fermentable sugar in cooled wort is controlled between 40.0 and 48.0% by mass, which ensures complete fermentation in subsequent fermentation processes. Thus the obtained finished beer has a fine, rich, soft and refreshing taste, and is better than common beers in mouthfeel, color, and foam stability.
Description
Technical field
The present invention relates to the beer brewing technology field, be specifically related to a kind of low alcohol beer and preparation method thereof.
Background technology
Existing national standard to the definition of beer is, take Fructus Hordei Germinatus, water as main raw material, and hopping (comprising hop product), that form, that contain carbonic acid gas through the yeast fermentation brew, bubble, the fermented wine of low-alcoholic.Yeast utilizes the fermentable sugar in wheat juice to ferment and produces CO
2And alcohol.The difference of Saccharification Parameters, can prepare the wheat juice of different content fermentable sugar, and wherein, fermentable sugar content refers to that various fermentable sugars account for the summation of the dry-matter ratio of 100g wheat juice.And what of fermentable sugar content in wheat juice are determining the height of beer fermentation degree, the height of fermentation degree final decision type and the style of beer.Need to be that wheat juice more than 72% is brewageed with fermentable sugar content as dry beer, obtain the beer of high alcohol content, mouthfeel be stronger than commercially available ordinary beer.
The ordinary beer original wort concentration of selling in the market is mostly between 8～10 ° of P, alcoholic strength is 3～5%, brewage fermentable sugar content in the wheat juice of ordinary beer and be generally 65～69%, in this content range, the beer taste of brewageing is light refreshing, foam is abundant, and fragrance is good, meets the taste of Chinese Consumer's.But, through the actual test of the experiment of drinking, after drinking above-mentioned ordinary beer 1 bottle (600mL), average ethanol content reaches 41mg, if drive after drinking by national regulation belong to " driving when intoxicated " (when in body, ethanol content is more than or equal to 20mg be considered to as driving when intoxicated).As seen, for part consumer groups (as the driver etc.), the ethanol content in above-mentioned ordinary beer is still higher, all can not drink in work reaches work for the previous period.Therefore, alcohol-free beer product and low alcohol beer product arise at the historic moment.
General 6～8 ° of P of the original wort concentration of low alcohol beer, alcoholic strength is 0.6～2.5% volume.It is the patent of invention of CN101280266A that existing low alcohol beer product adopts mode such as the publication number blent with former pure mellow wine after the vacuum dealcoholysis usually, or the mode of slight restricted fermentation degree is produced.Before adopting, the kind mode of production is produced low alcohol beer, at first, although the vacuum mode dealcoholysis is to have reduced the boiling point of alcohol, but still beer need to be heated to 45 ℃ of left and right, make beer flavor be subject in various degree impact, secondly, wine liquid after dealcoholysis and former fermentation thoroughly former clear liquid owing to being simple physical mixing processes, and the chemical process of not fermenting again, although the alcoholic strength of therefore blending the wine liquid that obtains reaches the requirement of low alcohol beer, but its mouthfeel is thin out, and local flavor is also not as good as ordinary beer.And the alcohol-free beer that adopts slight restricted fermentation to produce owing to through abundant, not fermenting, thereby contains wheat juice flavor and sweet taste in finished wine, and the wine body is thin, and its mouthfeel and local flavor all differ larger with ordinary beer.
Summary of the invention
The technical problem to be solved in the present invention is to provide delicate mouthfeel, full soft and tasty and refreshing, low alcohol beer that holding property of bubble is good and preparation method thereof.
The preparation method of low alcohol beer of the present invention, take 1500L beer as unit, the described beer of every 1500L is mainly made by the raw material of following consumption:
Rice 26～40kg, Fructus Hordei Germinatus 58～65kg, wheat malt 14～21kg, burnt malt 7～15kg, the malto-oligosaccharide 17～29kg of DE value (the DE value is the per-cent that reducing sugar (take glucose meter) accounts for the syrup dry-matter) as 18～28%;
Concrete preparation method comprises the following steps:
1) gelatinization: add water in adjunce copper, drop into rice and amylase, be warming up to 95～100 ℃, insulation 20～40min;
2) saccharification: add water in brew kettle, be warming up to 40～50 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt, and saccharifying enzyme and proteolytic enzyme, be warming up to 50～55 ℃, insulation 15～25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature is controlled at 76～80 ℃, insulation saccharification 5～20min, be warming up to 78～79 ℃ after iodine examination fully, pumps into filter vat and filter, wash grain, keep in the washing trough process washing 78～79 ℃ of poor water temps, obtain wheat juice;
4) boil precipitation: when wheat juice is sent into boiling pot, add malto-oligosaccharide, Wort boiling 60～80min, control and boil intensity 〉=8%, adds the Si Ladeke hops of wheat juice weight 0.02～0.05% in boiling part, 10.5～11.5 ° of P of typing wheat juice, send into settling bath after having boiled; Fermentable sugar content 40.0～48.0g/100ml wheat juice in described typing wheat juice;
5) precipitation: the temperature of controlling in settling bath is 87～90 ℃, sends into fermentor tank after standing 15～20min;
6) fermentation: add yeast by 0.15～0.20 hundred million yeast/ml wheat juice, fully fermentation under 9～14 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter dilution: be filtered into pasteurized beer and be diluted to desired concn.
In aforesaid method,
Step 1) in, usually selecting vigor is the amylase of 2000～50000U/g, and its add-on is generally 0.02～0.03% of rice weight.In this step, the add-on of described water is generally 3.0～4.0 times of rice gross weight.
Step 2) in, usually selecting vigor is the saccharifying enzyme of 50000～100000U/g, and its add-on is generally 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and burnt malt gross weight; The vigor of described proteolytic enzyme is 50000～100000U/g, and its add-on is 0.02～0.03% of Fructus Hordei Germinatus, wheat malt and burnt malt gross weight.In this step, the add-on of described water is generally Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 3.0～4.0 times.
Step 3) in, and wine with dregs is completed in 5min.
Step 6) in, realize that under the condition of above-mentioned restriction fully the time of fermentation is 18～28 days, final real degree of attenuation is 40%～48%.
The present invention also comprises the low alcohol beer that is made by aforesaid method, and the original wort concentration of obtained beer is 6～8 ° of P, and alcoholic strength is 1.8%～2.5% volume.
The low alcohol beer that adopts the method for the invention to make, the pH value is 4.20～4.35, and colourity is 4～7, and more than the instrumental method bubble was held in 230s, in its typing wheat juice, the composition of sugar was as described in Table 1.
Table 1:
Compared with prior art, the invention has the advantages that:
at first, on selecting materials, adopt malto-oligosaccharide and rice, Fructus Hordei Germinatus, wheat malt and the burnt malt combination of low DE value, from source for the fermentable sugar content that reduces the follow-up wheat juice that is used for fermenting, make place mat, then stop, fast and wine with dregs heats up, the high temperature Mashing process to be to control the decomposition of sugar in Fructus Hordei Germinatus in conjunction with short period of time protein, from another aspect for reducing fermentable sugar content follow-up wheat juice, make place mat, in addition, keeping washing trough under 78～79 ℃ of hot conditionss, to prevent that in filtration procedure, dextrin continues to decompose saccharogenesis, purpose is to control fermentable sugar content equally, above-mentioned these techniques make the fermentable sugar content in the typing wheat juice of acquisition be controlled at the dry-matter of 40.0～48.0g/100g wheat juice in conjunction with boiling process, and because fermentable sugar content is lower, thereby can not only guarantee in follow-up fermenting process to carry out fully, fermentation completely, can also avoid the alcoholic strength in finished wine to surpass 2.5% volume, and because fermentation is abundant, be combined in again in boiling process the characteristics that Cadiz rad gram hops are given the suitable bitter substance of finished wine and fragrance of adding, make the delicate mouthfeel of gained finished wine, full soft and tasty and refreshing, more agreeable to the taste than ordinary beer, but also has colourity and well holding property of bubble preferably.
Embodiment
Below the invention will be further described with specific embodiment, but the present invention is not limited to these embodiment.
The preparation method of embodiment 1:1500L7 ° of P low alcohol beer
1) gelatinization: get rice 35kg and pulverize, add the water that is equivalent to 3.0 times of rice weight in adjunce copper, be warming up to 50 ℃, drop into the rice after pulverizing, add the amylase of rice weight 0.02%, be warming up to 95 ℃, insulation 20min;
2) saccharification: Fructus Hordei Germinatus 60Kg, wheat malt 16kg and burnt malt 8kg, pulverize respectively, add the water that is equivalent to 3.0 times of Fructus Hordei Germinatus, wheat malt and burnt malt gross weights in brew kettle, be warming up to 40 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt after pulverizing, add respectively again the saccharifying enzyme and the proteolytic enzyme that are equivalent to Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 0.01% and 0.03%, be warming up to 50 ℃, insulation 15min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, complete in 5min fast and wine with dregs, and after wine with dregs, temperature is controlled at 76 ℃, insulation saccharification 10min, be warming up to 79 ℃ after iodine examination fully, pumps into filter vat and filter, and receives to obtain No.1 wheat juice 450L, wash again grain, wash poor water 600L, obtain blending wort;
4) boil: when wheat juice is squeezed into boiling pot, adding the DE value is 18～28% malto-oligosaccharide (bowling precious company in Shandong produces) 20kg, Wort boiling 60min, intensity 〉=8% is boiled in control, add the Si Ladeke hops (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales) that account for wheat juice weight 0.02% in boiling part, 11 ° of P of typing wort concentration, typing wheat juice amount 1000L, send into settling bath after having boiled; Composition and content to sugar fermentation in typing wheat juice detect, and result is as shown in table 2;
5) precipitation: the temperature of controlling in settling bath is 87 ℃, sends into fermentor tank after standing 20min;
6) fermentation: add yeast by 0.15 hundred million yeast/ml wheat juice, fully fermentation (time that reaches abundant fermentation is 18 days) under 9 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter: with diatomite filtration, become pasteurized beer;
8) dilution: will, through beer dilution to the 7 ° P of diatomite filtration, obtain.
Every physical and chemical index to the gained finished wine detects, and result as described in Table 3.
In addition, the applicant also measures the carbohydrate composition of producing by existing common process in the typing wheat juice (11 ° of P) in the ordinary beer process, and result is as shown in table 2; Simultaneously also have the physical and chemical index of ordinary beer on existing market to detect, result is as shown in table 3.
The preparation method of embodiment 2:1500L7 ° of P low alcohol beer
1) gelatinization: get rice 30kg and pulverize, add the water that is equivalent to 3.0 times of rice weight in adjunce copper, be warming up to 50 ℃, drop into the rice after pulverizing, add the amylase of rice weight 0.02%, be warming up to 95 ℃, insulation 40min;
2) saccharification: Fructus Hordei Germinatus 58Kg, wheat malt 16kg and burnt malt 13kg, pulverize respectively, add the water that is equivalent to 3.0 times of Fructus Hordei Germinatus, wheat malt and burnt malt gross weights in brew kettle, be warming up to 40 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt after pulverizing, add respectively again the saccharifying enzyme and the proteolytic enzyme that are equivalent to Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 0.02% and 0.02%, be warming up to 53 ℃, insulation 20min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, complete in 4min fast and wine with dregs, and after wine with dregs, temperature is controlled at 77 ℃, insulation saccharification 10min, be warming up to 79 ℃ after iodine examination fully, pumps into filter vat and filter, and receives to obtain No.1 wheat juice 460L, wash again grain, wash poor water 620L, obtain blending wort;
4) boil: when wheat juice is squeezed into boiling pot, adding the DE value is 18～28% malto-oligosaccharide (bowling precious company in Shandong produces) 22kg, Wort boiling 70min, intensity 〉=8% is boiled in control, add the Si Ladeke hops (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales) that account for wheat juice weight 0.03% in boiling part, 11 ° of P of typing wort concentration, typing wheat juice amount 1000L, send into settling bath after having boiled; Composition and content to sugar fermentation in typing wheat juice detect, and result is as shown in table 2;
5) precipitation: the temperature of controlling in settling bath is 88 ℃, sends into fermentor tank after standing 20min;
6) fermentation: add yeast by 0.18 hundred million yeast/ml wheat juice, fully fermentation (time that reaches abundant fermentation is 20 days) under 10 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter: with diatomite filtration, become pasteurized beer;
8) dilution: will, through beer dilution to the 7 ° P of diatomite filtration, obtain.
Every physical and chemical index to the gained finished wine detects, and result as described in Table 3.
The preparation method of embodiment 3:1500L7 ° of P low alcohol beer
1) gelatinization: get rice 40kg and pulverize, the water to 4.0 times of add-on rice weight in adjunce copper, be warming up to 55 ℃, drops into the rice after pulverizing, and adds the amylase that is equivalent to rice weight 0.025%, is warming up to 95 ℃, insulation 25min;
2) saccharification: Fructus Hordei Germinatus 65Kg, wheat malt 15kg and burnt malt 10kg, pulverize respectively, add the water that is equivalent to 3.0 times of Fructus Hordei Germinatus, wheat malt and burnt malt gross weights in brew kettle, be warming up to 50 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt after pulverizing, add respectively again the saccharifying enzyme and the proteolytic enzyme that are equivalent to Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 0.03% and 0.025%, be warming up to 55 ℃, insulation 15min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, complete in 3min fast and wine with dregs, and after wine with dregs, temperature is controlled at 76 ℃, insulation saccharification 5min, be warming up to 79 ℃ after iodine examination fully, pumps into filter vat and filter, and receives to obtain No.1 wheat juice 460L, wash again grain, wash poor water 620L, obtain blending wort;
4) boil: when wheat juice is squeezed into boiling pot, adding the DE value is 18～28% malto-oligosaccharide (bowling precious company in Shandong produces) 25kg, Wort boiling 65min, intensity 〉=8% is boiled in control, add the Si Ladeke hops (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales) that account for wheat juice weight 0.04% in boiling part, 11 ° of P of typing wort concentration, typing wheat juice amount 1000L, send into settling bath after having boiled; Composition and content to sugar fermentation in typing wheat juice detect, and result is as shown in table 2;
5) precipitation: the temperature of controlling in settling bath is 87 ℃, sends into fermentor tank after standing 20min;
6) fermentation: add yeast by 0.20 hundred million yeast/ml wheat juice, fully fermentation (time that reaches abundant fermentation is 22 days) under 11 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter: with diatomite filtration, become pasteurized beer;
8) dilution: will, through beer dilution to the 7 ° P of diatomite filtration, obtain.
Every physical and chemical index to the gained finished wine detects, and result as described in Table 3.
The preparation method of embodiment 4:1500L7 ° of P low alcohol beer
1) gelatinization: get rice 26kg and pulverize, the water to 3.5 times of add-on rice weight in adjunce copper, be warming up to 65 ℃, drops into the rice after pulverizing, and adds the amylase that is equivalent to rice weight 0.03%, is warming up to 100 ℃, insulation 30min;
2) saccharification: Fructus Hordei Germinatus 62Kg, wheat malt 21kg and burnt malt 15kg, pulverize respectively, add the water that is equivalent to 4.0 times of Fructus Hordei Germinatus, wheat malt and burnt malt gross weights in brew kettle, be warming up to 50 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt after pulverizing, add respectively again the saccharifying enzyme and the proteolytic enzyme that are equivalent to Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 0.03% and 0.02%, be warming up to 50 ℃, insulation 25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, complete in 5min fast and wine with dregs, and after wine with dregs, temperature is controlled at 78 ℃, insulation saccharification 20min, be warming up to 79 ℃ after iodine examination fully, pumps into filter vat and filter, and receives to obtain No.1 wheat juice 470L, wash again grain, wash poor water 625L, obtain blending wort;
4) boil: when wheat juice is squeezed into boiling pot, adding the DE value is 18～28% malto-oligosaccharide (bowling precious company in Shandong produces) 17kg, Wort boiling 80min, intensity 〉=8% is boiled in control, add the Si Ladeke hops (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales) that account for wheat juice weight 0.05% in boiling part, 11 ° of P of typing wort concentration, typing wheat juice amount 1000L, send into settling bath after having boiled; Composition and content to sugar fermentation in typing wheat juice detect, and result is as shown in table 2;
5) precipitation: the temperature of controlling in settling bath is 90 ℃, sends into fermentor tank after standing 15min;
6) fermentation: add yeast by 0.17 hundred million yeast/ml wheat juice, fully fermentation (time that reaches abundant fermentation is 25 days) under 14 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter: with diatomite filtration, become pasteurized beer;
8) dilution: will, through beer dilution to the 7 ° P of diatomite filtration, obtain.
Every physical and chemical index to the gained finished wine detects, and result as described in Table 3.
Implement the preparation method of 5 examples: 1500L7 ° of P low alcohol beer
1) gelatinization: get rice 28kg and pulverize, the water to 4.0 times of add-on rice weight in adjunce copper, be warming up to 60 ℃, drops into the rice after pulverizing, and adds the amylase that is equivalent to rice weight 0.02%, is warming up to 98 ℃, insulation 20min;
2) saccharification: Fructus Hordei Germinatus 60Kg, wheat malt 14kg and burnt malt 7kg, pulverize respectively, add the water that is equivalent to 3.5 times of Fructus Hordei Germinatus, wheat malt and burnt malt gross weights in brew kettle, be warming up to 48 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt after pulverizing, add respectively again the saccharifying enzyme and the proteolytic enzyme that are equivalent to Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 0.01% and 0.02%, be warming up to 50 ℃, insulation 20min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, complete in 5min fast and wine with dregs, and after wine with dregs, temperature is controlled at 78 ℃, insulation saccharification 10min, be warming up to 79 ℃ after iodine examination fully, pumps into filter vat and filter, and receives to obtain No.1 wheat juice 450L, wash again grain, wash poor water 620L, obtain blending wort;
4) boil: when wheat juice is squeezed into boiling pot, adding the DE value is 18～28% malto-oligosaccharide (bowling precious company in Shandong produces) 29kg, Wort boiling 70min, intensity 〉=8% is boiled in control, add the Si Ladeke hops (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales) that account for wheat juice weight 0.02% in boiling part, 11 ° of P of typing wort concentration, typing wheat juice amount 1000L, send into settling bath after having boiled; Composition and content to sugar fermentation in typing wheat juice detect, and result is as shown in table 2;
5) precipitation: the temperature of controlling in settling bath is 90 ℃, sends into fermentor tank after standing 20min;
6) fermentation: add yeast by 0.17 hundred million yeast/ml wheat juice, fully fermentation (time that reaches abundant fermentation is 28 days) under 9 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter: with diatomite filtration, become pasteurized beer;
8) dilution: will, through beer dilution to the 7 ° P of diatomite filtration, obtain.
Every physical and chemical index to the gained finished wine detects, and result as described in Table 3.
Table 2: typing wheat juice fermentability carbohydrate forms
In table 2 in typing wheat juice the fermentability carbohydrate form and recorded by high performance liquid chromatograph that (actual measurement value out is that various fermentable sugars account for the ratio in 100mL wheat juice, but in subsequent calculations, 100mL wheat juice is converted into the content of 100g dry-matter according to proportion and original wort concentration, therefore, the fermentable sugar content described in the application refers to that various fermentable sugars account for the summation of the dry-matter ratio of 100g wheat juice).As can be seen from Table 2, the dry-matter ratio that in the low alcohol beer typing wheat juice that makes by the method for the invention, the total content of fermentable sugar accounts for 100g wheat juice only has 40～48%, the dry-matter ratio that the total content of ordinary beer wheat juice fermentable sugar accounts for 100g wheat juice is 65～69%, thereby makes alcoholic strength reach the low alcohol beer requirement.
Table 3: 7 ° of P finished product physical and chemical indexs of 7 ° of P of low alcohol beer and ordinary beer
As can be seen from Table 3, more than the instrumental method bubble of 7 ° of P of low alcohol was held in 230s, its alcoholic strength was lower than ordinary beer alcoholic strength,, in 2.0% left and right, reached the requirement of the low pure alcoholic strength 0.6～2.5% (v/v) of beer GB GB4927-2008.
In addition, the applicant has carried out to this beer the test of drinking, and the test crowd is 18～50 years old, and the experiment number is 300 people, is divided into three groups, every group of 100 people.
First group of test that is used for the low alcohol beer that the method for the invention makes, experimental technique be respectively after 5min, the 10min of test complete 1 bottle of (530mL) low alcohol beer drunk by people, with the alcoholometry instrument, test ethanol content.
Second group of test that is used for the low alcohol beer that the method for the invention makes, experimental technique be respectively after 5min, the 10min of test complete 2 bottles of (530mL) low alcohol beers drunk by people, with the alcoholometry instrument, test ethanol content.
The 3rd group of test that is used for ordinary beer (10 ° of P of original wort concentration, alcoholic strength 4.3%), experimental technique are respectively after 5min, the 10min of test complete ordinary beer drunk by people, with alcoholometry instrument test ethanol content.
Experimental result shows:
First group of tester (100 people) drinking 1 bottle of ethanol content test value after low alcohol beer 5min in 11～17mg/100mL scope, and mean value is 16mg/100mL; Ethanol content test value after having drunk 10min is in 11～14mg/100mL scope, and mean value is 13mg/100mL.
Second group of tester (100 people) drinking 2 bottles of ethanol content test values after low alcohol beer 5min in 15～19mg/100mL scope, and mean value is 18; Ethanol content test value after having drunk 10min is in 16～18mg/100mL scope, and mean value is 17mg/100mL.
The 3rd group of examination person (100 people) drinking 1 bottle of ethanol content test value after ordinary beer 5min in 27～50mg/100mL scope, and mean value is 41; Ethanol content test value after having drunk 10min is in 25～45mg/100mL scope, and mean value is 35mg/100mL.
In addition, the low alcohol beer that the applicant makes the method for the invention is through the market taste tests, thinks after the experimenter judges to blurt out, softly be the principal feature of this low alcohol beer product.
Claims (5)
1. the preparation method of a low alcohol beer, it is characterized in that: the described beer of every 1500L is mainly made by the raw material of following consumption:
Rice 26～40kg, Fructus Hordei Germinatus 58～65kg, wheat malt 14～21kg, burnt malt 7～15kg, DE value are malto-oligosaccharide 17～29kg of 18～28%;
Concrete preparation method comprises the following steps:
1) gelatinization: add water in adjunce copper, drop into rice and amylase, be warming up to 95～100 ℃, insulation 20～40min;
2) saccharification: add water in brew kettle, be warming up to 40～50 ℃, add Fructus Hordei Germinatus, wheat malt and burnt malt, and saccharifying enzyme and proteolytic enzyme, be warming up to 50～55 ℃, insulation 15～25min;
3) and wine with dregs, filter: the gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature is controlled at 76～80 ℃, insulation saccharification 5～20min, be warming up to 78～79 ℃ after iodine examination fully, pumps into filter vat and filter, wash grain, keep in the washing trough process washing 78～79 ℃ of poor water temps, obtain wheat juice;
4) boil precipitation: when wheat juice is sent into boiling pot, add malto-oligosaccharide, Wort boiling 60～80min, control and boil intensity 〉=8%, adds the Si Ladeke hops of wheat juice weight 0.02～0.05% in boiling part, 10.5～11.5 ° of P of typing wheat juice, send into settling bath after having boiled; Fermentable sugar content 40.0～48.0g/100ml typing wheat juice in described typing wheat juice;
5) precipitation: the temperature of controlling in settling bath is 87～90 ℃, sends into fermentor tank after standing 15～20min;
6) fermentation: add yeast by 0.15～0.20 hundred million yeast/ml wheat juice, fully fermentation under 9～14 ℃ of conditions, discharge yeast after fermentation is completed, storage wine;
7) filter dilution: be filtered into pasteurized beer and be diluted to desired concn.
2. the preparation method of low alcohol beer according to claim 1, is characterized in that: step 1) in, described diastatic vigor is 2000～50000U/g, its add-on is 0.02～0.03% of rice weight.
3. the preparation method of low alcohol beer according to claim 1, is characterized in that: step 2) in, the vigor of described saccharifying enzyme is 50000～100000U/g, its add-on is 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and burnt malt gross weight; The vigor of described proteolytic enzyme is 50000～100000U/g, and its add-on is 0.02～0.03% of Fructus Hordei Germinatus, wheat malt and burnt malt gross weight.
4. the preparation method of low alcohol beer according to claim 1, is characterized in that: step 5) in, realize that fully the time of fermentation is 18～28 days.
5. the low alcohol beer that in claim 1～5, the described method of any one makes, the original wort concentration of this beer are 6～8 ° of P, alcoholic strength≤2.5% volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310295449.0A CN103387898B (en) | 2013-07-15 | 2013-07-15 | 7 DEG P low-alcohol beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310295449.0A CN103387898B (en) | 2013-07-15 | 2013-07-15 | 7 DEG P low-alcohol beer and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103387898A true CN103387898A (en) | 2013-11-13 |
| CN103387898B CN103387898B (en) | 2014-10-29 |
Family
ID=49532320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310295449.0A Active CN103387898B (en) | 2013-07-15 | 2013-07-15 | 7 DEG P low-alcohol beer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103387898B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774702A (en) * | 2015-04-28 | 2015-07-15 | 北京京隆卓尚投资有限公司 | Cistanche salsa alcohol-free beer beverage and manufacturing method thereof |
| CN105176721A (en) * | 2015-10-15 | 2015-12-23 | 燕京啤酒(桂林漓泉)股份有限公司 | Low-gluten beer and preparation method thereof |
| CN105238607A (en) * | 2015-11-18 | 2016-01-13 | 山东农业大学 | Method for brewing alcohol-free primary pulp beer |
| CN105255623A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Production method of beer wheat juice containing low-fermentation sugar |
| CN105754770A (en) * | 2016-05-06 | 2016-07-13 | 史经略 | Cordyceps sobolifera fresh beer and brewing process thereof |
| CN105802776A (en) * | 2016-05-06 | 2016-07-27 | 南京韵曦生物科技有限公司 | Smoked Porter crafted beer brewing method |
| EP3085243A1 (en) * | 2015-04-21 | 2016-10-26 | Technische Universität Berlin | Sport beverages and methods for their production |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
| CN106867731A (en) * | 2017-03-28 | 2017-06-20 | 燕京啤酒(桂林漓泉)股份有限公司 | The control method of proteinase A activity in beer production |
| CN108865549A (en) * | 2018-06-05 | 2018-11-23 | 百威英博（武汉）啤酒有限公司 | A kind of flavor beer manufacturing method |
| CN108865550A (en) * | 2018-08-22 | 2018-11-23 | 大连民族大学 | A kind of low alcohol beer |
| CN111560295A (en) * | 2020-05-27 | 2020-08-21 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Highland barley dark beer with fermented upper surface and preparation method thereof |
| CN112080359A (en) * | 2020-09-30 | 2020-12-15 | 杨凌职业技术学院 | Tree dried apricot beer and preparation method and application thereof |
| 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 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2181450A (en) * | 1985-10-12 | 1987-04-23 | Scottish & Newcastle Breweries | Making wort of low fermentability |
| US4788066A (en) * | 1987-12-14 | 1988-11-29 | Grain Processing Corporation | Preparation of low alcohol beer |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
| CN101760365A (en) * | 2008-12-26 | 2010-06-30 | 青岛啤酒股份有限公司 | Ultra-low degree beer and production method thereof |
| CN101967432A (en) * | 2010-09-26 | 2011-02-09 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| CN101974379A (en) * | 2010-07-22 | 2011-02-16 | 上海金啤生物科技有限公司 | Method for producing special syrup for low-alcohol beer |
| JP2012239460A (en) * | 2011-05-24 | 2012-12-10 | Asahi Breweries Ltd | Method for producing fermented malt drink with low alcohol content |
-
2013
- 2013-07-15 CN CN201310295449.0A patent/CN103387898B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2181450A (en) * | 1985-10-12 | 1987-04-23 | Scottish & Newcastle Breweries | Making wort of low fermentability |
| US4788066A (en) * | 1987-12-14 | 1988-11-29 | Grain Processing Corporation | Preparation of low alcohol beer |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
| CN101760365A (en) * | 2008-12-26 | 2010-06-30 | 青岛啤酒股份有限公司 | Ultra-low degree beer and production method thereof |
| CN101974379A (en) * | 2010-07-22 | 2011-02-16 | 上海金啤生物科技有限公司 | Method for producing special syrup for low-alcohol beer |
| CN101967432A (en) * | 2010-09-26 | 2011-02-09 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| JP2012239460A (en) * | 2011-05-24 | 2012-12-10 | Asahi Breweries Ltd | Method for producing fermented malt drink with low alcohol content |
Non-Patent Citations (2)
| Title |
|---|
| 刘梅，等: "限制发酵法生产无醇啤酒的试验总结", 《啤酒科技》, no. 11, 31 December 2010 (2010-12-31) * |
| 常宗明，等: "低醇啤酒的研制", 《啤酒科技》, no. 2, 31 December 2004 (2004-12-31) * |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3085243A1 (en) * | 2015-04-21 | 2016-10-26 | Technische Universität Berlin | Sport beverages and methods for their production |
| CN104774702A (en) * | 2015-04-28 | 2015-07-15 | 北京京隆卓尚投资有限公司 | Cistanche salsa alcohol-free beer beverage and manufacturing method thereof |
| CN105176721A (en) * | 2015-10-15 | 2015-12-23 | 燕京啤酒(桂林漓泉)股份有限公司 | Low-gluten beer and preparation method thereof |
| CN105238607B (en) * | 2015-11-18 | 2018-01-05 | 山东农业大学 | A kind of brewing method of no alcohol plasmogen beer |
| CN105238607A (en) * | 2015-11-18 | 2016-01-13 | 山东农业大学 | Method for brewing alcohol-free primary pulp beer |
| CN105255623A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Production method of beer wheat juice containing low-fermentation sugar |
| CN105754770A (en) * | 2016-05-06 | 2016-07-13 | 史经略 | Cordyceps sobolifera fresh beer and brewing process thereof |
| CN105802776A (en) * | 2016-05-06 | 2016-07-27 | 南京韵曦生物科技有限公司 | Smoked Porter crafted beer brewing method |
| CN106434077B (en) * | 2016-09-18 | 2020-04-07 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
| CN106867731A (en) * | 2017-03-28 | 2017-06-20 | 燕京啤酒(桂林漓泉)股份有限公司 | The control method of proteinase A activity in beer production |
| CN108865549A (en) * | 2018-06-05 | 2018-11-23 | 百威英博（武汉）啤酒有限公司 | A kind of flavor beer manufacturing method |
| CN108865550A (en) * | 2018-08-22 | 2018-11-23 | 大连民族大学 | A kind of low alcohol beer |
| CN111560295A (en) * | 2020-05-27 | 2020-08-21 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Highland barley dark beer with fermented upper surface and preparation method thereof |
| CN112080359A (en) * | 2020-09-30 | 2020-12-15 | 杨凌职业技术学院 | Tree dried apricot beer and preparation method and application thereof |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103387898B (en) | 2014-10-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103387898B (en) | 7 DEG P low-alcohol beer and preparation method thereof | |
| JP4319243B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP5763416B2 (en) | Method for producing low alcohol fermented malt beverage | |
| KR20160013053A (en) | Fermented malt beverage and production method therefor | |
| JP6496688B2 (en) | Malt beverage | |
| JP5727695B2 (en) | Method for producing sparkling beverage | |
| JP6571913B2 (en) | Method for producing low-alcohol beer-taste beverage | |
| CN105238607A (en) | Method for brewing alcohol-free primary pulp beer | |
| JP2009028007A (en) | Method for producing malt alcoholic drink | |
| US10597619B2 (en) | Fermented malt beverage | |
| JP4256351B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP2018086026A (en) | Beer-like alcoholic beverage | |
| JP3955604B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN113811194A (en) | Beer-flavored fermented malt beverage | |
| JP7061458B2 (en) | Effervescent beverage and its manufacturing method and method of increasing carbon dioxide gas pressure without impairing the foam retention of the effervescent beverage | |
| KR20220024368A (en) | Method for Preparing Rice Foaming Liquor Using Soft Rice | |
| JP2018174869A (en) | Fermentative alcohol beverage and manufacturing method thereof | |
| KR102094197B1 (en) | Method for Preparing Buckwheat Beer | |
| JP4024827B2 (en) | Production method of malt alcoholic beverage | |
| JP4219959B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| JP4494123B2 (en) | Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method | |
| JP6823146B1 (en) | Beer taste beverage | |
| JP7368585B1 (en) | Fermented beer-taste beverage and its manufacturing method | |
| JP6823145B1 (en) | Beer taste beverage | |
| JP7323730B1 (en) | Fermented beer-taste beverage and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221208 Address after: No.29 Cuizhu Road, Xiangshan District, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. Patentee after: BEIJING YANJING BEER Group Corp. Address before: Guilin City Cuizhu Road No. 29 the Guangxi Zhuang Autonomous Region 541002 Patentee before: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. |
|
| TR01 | Transfer of patent right |