CN1038463A - Method of production of fragrant alcohol-free beer - Google Patents
Method of production of fragrant alcohol-free beer Download PDFInfo
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- CN1038463A CN1038463A CN 88105533 CN88105533A CN1038463A CN 1038463 A CN1038463 A CN 1038463A CN 88105533 CN88105533 CN 88105533 CN 88105533 A CN88105533 A CN 88105533A CN 1038463 A CN1038463 A CN 1038463A
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Abstract
Method of production of fragrant alcohol-free beer of the present invention is to be body material with beer and foreshot's wine tail of reclaiming in beer production, and is mixed formulated with white sugar, citric acid, special essence, vitamins C and electrodialytic water.Present method processing unit is simple, and cost is low, economic benefit is high, and the product fragrant alcohol-free beer looks good, smell good and taste good, and is the beverage that men and women, old and young are suitable for.
Description
The invention belongs to the alcohol-free beer drink producing method.
Fragrant alcohol-free beer contains beer and fruit local flavor, the sweet little acid of distinguishing the flavor of, and foam is pure white, hangs cup, contains the wine degree below 1%, is the nutritional drink that is suitable for men and women, old and young.
At present, produce the method for alcohol-free beer both at home and abroad, according to Feng Xiao Yan (fermentation science and technology, NO2,1-13,1986), mainly contain following several method: 1. earlier be mixed with beer with traditional method, remove alcohol with the vacuum distilling method then, carbonating forms; 2. adopt no alcohol yeast to be fermented into alcohol-free beer; 3. adopt reverse osmosis membrane filtration beer, alcohol is separated to remove forming alcohol-free beer.The production method of above-mentioned alcohol-free beer, complex process equipment, production cost height.Usually the vacuum distillation method that adopts in removing pure process, can make a large amount of aroma substances of containing in the original beer, protein, VITAMIN etc. also remove simultaneously or be damaged, and brings offending activated flavour and aged flavour to product, makes the human consumer be reluctant to drink.
In order to overcome the shortcoming of above-mentioned known production method, the objective of the invention is to seek a method of production of fragrant alcohol-free beer that processing unit is simple, production cost is low, can produce and look good, smell good and taste good, be suitable for men and women, old and young's beverage.
Method of production of fragrant alcohol-free beer of the present invention, be with ordinary beer or foreshot's wine tail processing treatment of in beer production, reclaiming and fragrant alcohol-free beer.
The body material of production method of the present invention is ordinary beer or foreshot's wine tail of reclaiming in beer production, beer is by traditional brewing method manufacturing, with Fructus Hordei Germinatus and water is main raw material, hops and rice are auxiliary material, through pulverizing, saccharification, fermentation, filter limpid transparent beer.In addition, get white sugar, citric acid and water heating for dissolving, mix with above-mentioned beer or foreshot's wine tail then, blended solution is warmed up to 75-78 ℃ removes alcohol, add special essence and vitamins C again, be diluted with water to amount of preparation, allotment solution makes it to conform to following quality index: pol 7-8.5BX, wine degree (capacity %) is below 1, and acidity (in/100 milliliters of tartrate grams) is 0.20-0.35, colourity (0.1NI
2Milliliter/100 milliliters) be 0.2-0.4.Quick cooling removes by filter small amount of impurities to 0-2 ℃, and carbonating makes that carbon dioxide content reaches 0.25 gram more than/100 milliliters in the solution, and solution is put into storage tank, leave standstill 6 hours after, be the product fragrant alcohol-free beer, routinely method can bottle.
The special essence that adopts in the production method of the present invention is the fruit type food flavour, be pineapple, lemon, orange, apple, banana, red bayberry, peach, strawberry, lichee etc., select for use wherein two kinds or three kinds formulated, if select two kinds of batching preparations for use, then main component content is 80-90%, and less important component content is 10-20%, if select three kinds of batching preparations for use, then main component content is 80-90%, and other two kinds of less important component contents respectively are 5-10%.
The water that adopts in the production method of the present invention is the electrodialytic water through ultraviolet-sterilization.
As follows with the composition of raw materials of producing 1000 liters of fragrant alcohol-free beers calculating:
1. beer 100-200 litre or foreshot's wine tail of reclaiming in beer production are 400-600 liters.
2. white sugar 40-80 kilogram.
3. citric acid 1.5-4 kilogram (food grade).
4. special essence 100-300 milliliter.
5. Catergen 0-30 restrains.
6. water: above-mentioned batching is diluted to 1000 liters.
The fragrant alcohol-free beer that the present invention produces contains the wine degree below 1%, and color is a pistac, and clear, fragrance are to have beer and fruit local flavor concurrently, taste is the sweet little acid of flavor, and pleasant to the palate, foam is pure white, hanging cup, look good, smell good and taste good, is the beverage that men and women, old and young are suitable for.
Production method of the present invention is owing to adopt special essence, and it is to select for use different fruit type food flavour kinds and different proportioning formulated, therefore along with the change of special essence, can be made into the fragrant alcohol-free beer series beverage, adapts to different consumer demands.
Production method of the present invention can utilize the waste material (foreshot's wine tail) in the beer production to make raw material, turns waste into wealth and makes fragrant alcohol-free beer, creates enormous wealth, can save a large amount of grains again, has alleviated the pollution to environment simultaneously again.
Production method processing unit of the present invention is simple, on the basis of original brew-house, acquiring a little equipment on a small quantity can the production less investment, go up detective, cost is low, economic benefit is high, the product fragrant alcohol-free beer looks good, smell good and taste good, and is all the be willing to nutritional drinks drunk of men and women, old and young.
In order to understand the present invention better, now be exemplified below:
Example 1
Mixed with 100 liters of the beer that the traditional fermentation method makes with the solution that forms by 70 kilograms of white sugars, 2 kilograms of citric acids and 600 liters of heating for dissolving of water, be warmed up to 75-78 ℃ and remove alcohol, add 100 milliliters in special essence (being formulated with 10 milliliters of lemon flavours) and Catergen 0 gram again, be diluted with water to 1000 liters by 90 milliliters of flavoring pineapple essences.Allotment solution makes it conform to quality index, records 8 ° of BX of pol, and wine degree (capacity %) is below 1, acidity (in/100 milliliters of tartrate grams) 0.25, colourity (0.1NT
2Milliliter/100 milliliters) 0.35, quick cooling is filtered to 0-2 ℃ then, carbonating makes the interior carbon dioxide content of solution reach 0.25 gram more than/100 milliliters, and solution is put into storage tank, left standstill 6 hours, and be pineapple type alcohol-free beer, routinely method can bottle.
Example 2
Be used in 400 liters on foreshot's wine tail of reclaiming in the beer production, with by 40 kilograms of white sugars, the solution that 2.5 kilograms of citric acids and 400 liters of heating for dissolving of water form is mixed, be warmed up to 75-78 ℃ and remove alcohol, adding 200 milliliters in special essence again (is by 180 milliliters of flavoring orange essences, 10 milliliters of lemon flavours and 10 milliliters of banana flavours are formulated) and vitamins C 30 grams, be diluted with water to 1000 kilograms, allotment solution makes it conform to quality index, record 7.5 ° of BX of pol, wine degree (capacity %) is below 1, acidity (in/100 milliliters of tartrate grams) 0.30, colourity (0.1NI milliliter/100 milliliter) 0.25.Quick cooling is filtered to 0-2 ℃ then, and carbonating makes the interior carbon dioxide content of solution reach 0.25 gram more than/100 milliliters, and solution is put into storage tank, leaves standstill 6 hours, is orange type alcohol-free beer, routinely method can bottle.
Claims (5)
1, a kind of production method of fragrant alcohol-free beer, the foreshot's wine tail that it is characterized in that adopting beer or reclaim in beer production is a body material, mixed with the solution of forming by white sugar, citric acid and water, be warmed up to 75-78 ℃ and remove alcohol, again with special essence (fruit type food flavour, select for use two kinds or three kinds formulated), vitamins C and water are formulated, and is as follows to produce the composition of raw materials that 1000 liters of fragrant alcohol-free beers calculate:
(1) beer 100-200 litre or foreshot's wine tail 400-600 litre of in beer production, reclaiming,
(2) white sugar 40-80 kilogram.
(3) citric acid 1.5-4 kilogram (food grade).
(4) special essence 100-300 milliliter.
(5) Catergen 0-30 gram.
(6) water is diluted to 1000 kilograms to above-mentioned batching.
2, according to the described production method of claim (1), it is characterized in that preparing the fruit type food flavour that special essence adopts is pineapple, lemon, orange, apple, banana, red bayberry, peach, strawberry, lichee etc.
3, according to the described production method of claim (1), it is characterized in that it is that main component content is 80-90% that special essence is selected the ratio of two kinds of food flavour preparations for use, less important component content is 10-20%.
4, according to the described production method of claim (1), it is characterized in that it is that main component content is 80-90% that special essence is selected the ratio of three kinds of food flavour preparations for use, other two kinds of less important component contents respectively are 5-10%.
5,, it is characterized in that the water that adopts is the electrodialytic water through ultraviolet-sterilization according to the described production method of claim (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88105533 CN1038463A (en) | 1988-06-14 | 1988-06-14 | Method of production of fragrant alcohol-free beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88105533 CN1038463A (en) | 1988-06-14 | 1988-06-14 | Method of production of fragrant alcohol-free beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1038463A true CN1038463A (en) | 1990-01-03 |
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ID=4833715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88105533 Granted CN1038463A (en) | 1988-06-14 | 1988-06-14 | Method of production of fragrant alcohol-free beer |
Country Status (1)
| Country | Link |
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| CN (1) | CN1038463A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348756B (en) * | 2007-12-07 | 2012-05-30 | 英博金龙泉啤酒(湖北)有限公司 | Pineapple juice beer formula and production process |
| CN101451095B (en) * | 2007-12-07 | 2012-07-25 | 英博金龙泉啤酒(湖北)有限公司 | Ginger beer formula and production process |
| JP2014068610A (en) * | 2012-09-28 | 2014-04-21 | Sapporo Breweries Ltd | Non-alcoholic beverage and manufacturing method thereof |
| CN106867729A (en) * | 2017-02-13 | 2017-06-20 | 北京燕京啤酒股份有限公司 | A kind of brewing method of beer assembled alcoholic drinks |
-
1988
- 1988-06-14 CN CN 88105533 patent/CN1038463A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101348756B (en) * | 2007-12-07 | 2012-05-30 | 英博金龙泉啤酒(湖北)有限公司 | Pineapple juice beer formula and production process |
| CN101451095B (en) * | 2007-12-07 | 2012-07-25 | 英博金龙泉啤酒(湖北)有限公司 | Ginger beer formula and production process |
| JP2014068610A (en) * | 2012-09-28 | 2014-04-21 | Sapporo Breweries Ltd | Non-alcoholic beverage and manufacturing method thereof |
| CN106867729A (en) * | 2017-02-13 | 2017-06-20 | 北京燕京啤酒股份有限公司 | A kind of brewing method of beer assembled alcoholic drinks |
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