CN103710191A - Production method of alcohol-free beer - Google Patents

Abstract

The invention discloses a production method of alcohol-free beer. The production method comprises the following steps: (1) selection of materials; (2) saccharification; (3) fermentation; (4) dilution and seasoning. Compared with the prior art, the production method disclosed by the invention optimizes a limited fermentation process, the physical and chemical indicators and health indicators of the obtained alcohol-free beer product all meet the relevant requirements for the alcohol-free beer in GB4927, and the taste and flavor of the alcohol-free beer also completely conform to the set style standards of fruit and vegetable taste type beer.

Description

A kind of alcohol-free beer production method

Technical field

The present invention relates to a kind of alcohol-free beer production method.

Background technology

Abroad, the production of alcohol-free beer has obtained good development, especially in European countries, can be described as maximum producing country and country of consumption.Alcohol-free beer is not long in the production history of China, and this mainly comes from the difference of consumption habit and the consumption consciousness.In recent years, along with the enhancing of health of people consciousness, more and more notice the harm that alcohol brings, therefore the various beverages of soft or micro-alcohol are subject to the especially young favor of people day by day.Since particularly country strengthens and checks severely driving when intoxicated, each beer production producer has all strengthened alcohol-free beer has been researched and developed.

Definition to alcohol-free beer in national standard is: alcoholic strength is less than or equal to 0.5%vol, and original wort concentration is more than or equal to the beer of 3.00P.Except characteristic, other requirements should meet the definition of respective type beer.It is low that production is both to require ethanol content without the gordian technique of alcohol fruity beer, requires to keep again basic flavor and the style of beer, and possess and have corresponding fruits and vegetables taste.Therefore, producing must be through fermentation stage without alcohol fruity beer, and the flavor characteristic that just likely reaches beer is constant, and fruity can be modified and be adjusted by the later stage.The approach that alcohol-free beer is produced at present has two kinds, and the one, make it during the fermentation to produce less ethanol content as far as possible, be called limited fermentation; Another kind of approach is that the alcohol producing in fermenting process is made it to the requirement that reaches quality standards by special device processes, is called dealcoholysis method.What dealcoholysis method was applied to production has two kinds of cryogenic vacuum distillation method and membrane filter methods.

The advantage of limited fermentation is that equipment investment is relatively less; the production technique adopting is simple; flavour substances loss is less, and shortcoming is that saccharification, zymotechnique technique different from the past and control are had relatively high expectations, as there is extremely can affecting taste, local flavor and the stability of beer in control process.As everyone knows, yeast not only produces alcohol during the fermentation, other metabolic reactions of the many decision beer flavors of simultaneous, utilize limited fermentation to produce beer, when restriction alcohol produces, also limited the generation of other flavour substancess, easily cause the generation of other flavor defects, as: mouthfeel is clouding, wheat juice sweet taste, fragrance.

Summary of the invention

The technical problem to be solved in the present invention is to optimize alcohol-free beer production method and just make alcohol-free beer local flavor alcohol.

Technical scheme of the present invention is:

An alcohol-free beer production method, comprises the following steps:

1) select materials: Fructus Hordei Germinatus, wheat malt, Australia malt, rice are chosen in 45 ~ 50:10 ~ 20:5 ~ 20:25 ~ 30 in mass ratio;

2) saccharification: first rice is carried out to gelatinization, gelatinization mash boils, the malt meal being mixed in proportion is weighed and added 45 ℃ of hot water, as for inherent 45 ℃ of saccharifying tank, stir insulation 25 minutes, then by gelatinization, rice mash and 100 ℃ of hot water are incorporated in saccharifying tank completely, make temperature reach 76 ℃ of insulations, after saccharification completely, be cooled to rapidly 25 ℃, filter and obtain wheat juice;

3) fermentation: 8 ℃ of the cooling employing lesser tempss of wheat juice, Wort oxygenating amount is controlled at 5～6mg/l, 6～8 * 106/ml of yeast-inoculated amount;

4) dilution seasoning: it is 0.45(%, VOL that water regulates ethanol content), 3.0 ° of P of original wort concentration, add flavoring pineapple essence 0.90mg/l aspartame 0.3 ~ 0.32mg/l citric acid 0.87 ~ 0.93mg/l colorant for beer 0.08mg/l.

Further, step 2) in saccharification, add hops when gelatinization mash starts to boil, addition is 0.4 ‰.

Compared with prior art, the present invention is optimized limited fermentation technique, the alcohol-free beer product physical and chemical index obtaining and sanitary index have all reached the related request to alcohol-free beer in GB4927, and its mouthfeel and local flavor also meet the style standard of the fruits and vegetables taste type beer of setting completely.

Accompanying drawing explanation

Fig. 1 is leaven line chart of the present invention.

Embodiment

Below by specific embodiment, the present invention will be further described.

1, proportioning raw materials scheme, proportioning raw materials is selected four groups of 12 schemes:

First group:

Scheme one (1-1): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(50+15+5): 30

Scheme two (1-2): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(50+12+8): 30

Scheme three (1-3): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(50+10+10): 30

Second group:

Scheme one (2-1): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(50+20+5): 25

Scheme two (2-1): (Fructus Hordei Germinatus=wheat malt+Australia malt): rice=(50+18+7): 25

Scheme three (2-3): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(50+15+10): 25

The 3rd group:

Scheme one (3-1): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+20+5): 30

Scheme two (3-2): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+15+10): 30

Scheme three (3-3): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+10+15): 30

The 4th group:

Scheme one (4-1): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+20+10): 25

Scheme two (4-2): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+15+15): 25

Scheme three (4-3): (Fructus Hordei Germinatus+wheat malt+Australia malt): rice=(45+10+20): 25

2 saccharification

In order to avoid the suitableeest operative temperature 60-65 ℃ of wheat juice beta-amylase, to reduce maltose growing amount, reach reduction fermentation degree, suppress the object of the generation of alcohol, the feed temperature of Fructus Hordei Germinatus is selected lower 45 ℃.By above proportioning raw materials scheme grouping, first rice is carried out to gelatinization, gelatinization mash boils, the malt meal being mixed in proportion is weighed and added 45 ℃ of hot water, as for inherent 45 ℃ of saccharifying tank, stir insulation 25 minutes, then by gelatinization completely rice mash and 100 ℃ of hot water be incorporated in saccharifying tank, make temperature reach 76 ℃ of insulations, after saccharification completely, be cooled to rapidly 25 ℃, filter and obtain wheat juice;

Following table is physics and chemistry and Oranoleptic indicator

By above aggregation of data, judged, adopt wheat juice that 3-2 scheme makes to form minute and Oranoleptic indicator more satisfactory, substantially meeting the control requirement of fermenting.

3, fermentation

8 ℃ of the cooling employing lesser tempss of wheat juice, Wort oxygenating amount is controlled at 5～6mg/l, 6～8 * 106/ml of yeast-inoculated amount, and fermentation adopts low temperature pressurization fermentation method, ultimate aim be bright beer fermentation degree not higher than 40%, diacetyl content reaches national top grade Beer Standard.Fermentation diagram as shown in Figure 1.Bright beer after fermentation is detected and obtains data as shown in the table.

4, dilution seasoning

According to Fermented beer quality index, according to the amount of 100 kilolitre alcohol-free beers, setting final finished ethanol content is 0.45(%, VOL), 3.0 ° of P of original wort concentration dilute proportioning.In order to increase the mouthfeel mildness of lower concentration beer, low cause boring of modifying factor concentration, adds pineapple taste food flavour, aspartame, citric acid and food dye fragrance, color and luster and taste is adjusted.Determine the configuration proportion of final fermented liquid, pineapple taste food flavour, aspartame, citric acid, food dye, dilution water.

The proportioning of alcoholic strength,

According to formula: finally set alcoholic strength * final finished amount=fermented liquid alcoholic strength * required fermentation liquid measure, calculate the quantity of producing the 100 required Fermented beer of kilolitre alcohol-free beer (X): 0.45 * 100=1.2 * X, X=37.5(kilolitre) from calculating, learn: required bright beer 37.5 kilolitres, Dilution ratio is in 1:1.67 formula: 1.2 is the ethanol content of bright beer

The proportioning of pineapple taste food flavour, aspartame, citric acid and food dye

First in laboratory, configure a small amount of alcohol-free beer, then select to carry out the adjustment of fragrance, taste and colourity, by configuration and the adjustment of a large amount of various different ingredients, finally we have chosen three formulas, each has configured the sample of 1000ml, organizes professional wine taster and market sale personnel and part human consumer to judge.Fill a prescription and judge and the results are shown in following table:

The alcohol-free beer that the present invention is produced detects, and detected result sees the following form:

As can be seen from the above table, two batches of productions without alcohol fruity beer, all meet GB4927 standard.

All simple distortion of making in the situation that not departing from core of the present invention or modification all fall into protection scope of the present invention.

Claims (2)

1. an alcohol-free beer production method, is characterized in that, comprises the following steps:

1) select materials: Fructus Hordei Germinatus, wheat malt, Australia malt, rice are chosen in 45 ~ 50:10 ~ 20:5 ~ 20:25 ~ 30 in mass ratio;

2) saccharification: first rice is carried out to gelatinization, gelatinization mash boils, the malt meal being mixed in proportion is weighed and added 45 ℃ of hot water, as for inherent 45 ℃ of saccharifying tank, stir insulation 25 minutes, then by gelatinization, rice mash and 100 ℃ of hot water are incorporated in saccharifying tank completely, make temperature reach 76 ℃ of insulations, after saccharification completely, be cooled to rapidly 25 ℃, filter and obtain wheat juice;

3) fermentation: 8 ℃ of the cooling employing lesser tempss of wheat juice, Wort oxygenating amount is controlled at 5～6mg/l, 6～8 * 106/ml of yeast-inoculated amount;

4) dilution seasoning: it is 0.45(%, VOL that water regulates ethanol content), 3.0 ° of P of original wort concentration, add flavoring pineapple essence 0.90mg/l aspartame 0.3 ~ 0.32mg/l citric acid 0.87 ~ 0.93mg/l colorant for beer 0.08mg/l.

2. a kind of alcohol-free beer production method according to claim 1, is characterized in that step 2) when starting to boil, gelatinization mash adds hops in saccharification, and addition is 0.4 ‰.