CN104560480A

CN104560480A - Zero-alcohol beer and production method thereof

Info

Publication number: CN104560480A
Application number: CN201310476169.XA
Authority: CN
Inventors: 王鑫
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-10-14
Filing date: 2013-10-14
Publication date: 2015-04-29

Abstract

Generally, beer with the alcoholic strength ranging from 3.5% to 4% is named as common beer; beer with the alcoholic strength larger than 0.5% and smaller than 2.5% is named as low-alcohol beer; and beer with the alcoholic strength smaller than 0.5% is named as zero-alcohol beer. According to a traditional production method, special processing technologies including purification, raw taste recovering and the like are increased in the later period of the production process, so that the raw taste of the product keeps unchanged, and the alcoholicity is greatly reduced and is only one eighth to one seventh of the common beer. The traffic police department once specially performs a test for testing the alcoholicity through air blowing on a person drinking the zero-alcohol beer, and it is found that the standard is also exceeded after the zero-alcohol beer is drunk. Rumors that the person cannot be in liquor due to the zero-alcohol beer and the alcoholicity cannot be tested collapse without being attacked. It shows that the zero-alcohol beer also contains alcohol, and the alcoholicity is low. According to the zero-alcohol beer, malt and lactic acid bacteria serve as main raw materials; and the unique technical formula is adopted for preparing the beer through fermentation and brewing. The alcoholicity of the beer can be zero absolutely, and the zero-alcohol beer is particularly suitable for meeting requirements of consumption persons like drivers who are not suitable for drinking the beer. The zero-alcohol beer is a new invention in the beer history, and has a wide development prospect.

Description

Zero alcohol beer and production method thereof

Technical field:

The present invention relates to a kind of zero alcohol beer, also relate to a kind of production method of this beer.

Background technology:

According to International Usage, be called ordinary beer usually by alcoholic strength 3.5%-4%, alcoholic strength be greater than 0.5%, be less than 2.5% be called low alcohol beer, alcoholic strength is less than 0.5% and is called alcohol-free beer.Alcohol-free beer is compared with ordinary beer, and the production process later stage adds purifies and recovers the special processing process such as stomodaeum taste, and make it both keep original taste constant, ethanol content reduces again greatly, only has 1/1 to eight/7th of ordinary beer.

The traffic once special people to drinking alcohol-free beer did the test of test ethanol content of blowing, and discovery can exceed standard after drinking in the same old way.The hearsay of " alcohol-free beer is drunk not liquor-saturated, can not check " is declared its own bankruptcy.This illustrates that alcohol-free beer is not soft, but ethanol content is low.The present invention is with Fructus Hordei Germinatus, milk-acid bacteria for main raw material, adopts unique technical recipe to form through fermentation brew.Making it beer ethanol content is zero, is particularly suitable for the needs of the consumption strata that driver etc. not easily drinks.Be a new invention in beer history, have vast potential for future development.

Summary of the invention:

The object of the present invention is to provide a kind of production method of zero alcohol beer, make this beer not only have the local flavor of former beer but also do not contain alcohol.

Embodiment:

A kind of zero alcohol beer, this beer can be obtained by following method: add 70-80 kilogram of Fructus Hordei Germinatus by often producing one ton of zero alcohol beer, water addition ratio 1: 3, temperature 45-50 DEG C, is directly warming up to 76-78 DEG C of filtration, ensures that wort concentration is between 3-6% after filtering, temperature remains on about 40-42 DEG C, add milk-acid bacteria and carry out acidifying, the time, the concrete time was as the criterion with the acidity requirements reaching beer between 5-8 hour.Again the wheat juice after acidifying is boiled, the initial stage hopping medicinal extract boiled, carries out cooling and makes it to reach about 0 DEG C after boiling 5 minutes, and add tetrahop by beer acerbity requirement, the water carbonating after deoxidation is made it to reach Beer Standard requirement.Insulation 1-2 days, then carry out filtering, the production sequence such as packaging.

Claims

1. the production method of an alcohol beer, it is characterized in that: wort is warming up to 76 ~ 78 DEG C when saccharification instantaneously from 45-50 DEG C, insulation to Iod R disappears, filter, ensure that wort concentration is between 3-6%, temperature remains on about 40-42 DEG C, add milk-acid bacteria and carry out acidifying, time is between 5-8 hour, the concrete time is as the criterion with the acidity requirements reaching beer, again the wheat juice after acidifying is boiled, the initial stage hopping medicinal extract boiled, carry out cooling after boiling 5 minutes to make it to reach about 0 DEG C, and add tetrahop by beer acerbity requirement, water carbonating after deoxidation is made it to reach Beer Standard requirement, insulation 1-2 days, filter again, the production sequences such as packaging.