CN105238607A - Method for brewing alcohol-free primary pulp beer - Google Patents
Method for brewing alcohol-free primary pulp beer Download PDFInfo
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Abstract
The invention relates to a method for brewing alcohol-free primary pulp beer. Barley malt, burnt malt, special barley malt and special wheat malt are taken as raw materials, and the steps of smashing, saccharifying, filtering, adding hops, boiling, cooling, inoculating wheat beer yeast, temperature-controlled fermentation, storage, aftertreatment and the like are carried out, so that the alcohol-free primary pulp beer is obtained. The method for brewing the alcohol-free primary pulp beer has the advantages that burnt malt, common malt, special barley malt and special wheat malt are initiatively matched and used in raw materials for brewing the alcohol-free primary pulp beer; the alcohol-free beer brewed from malt juice by adopting the method provided by the invention is strong in flavour, content of residual fermentable sugar is extremely low, extra equipment is not needed for removing alcohol, and the raw material cost and the power consumption are low; the produced alcohol-free primary pulp beer meets the requirement of consumers on alcohol-free or low-alcohol drink and can be used for improving the current consumption status that kinds of alcohol-free beer are drab and taste is single, so that the alcohol-free primary pulp beer has great market potential.
Description
(1) art
The present invention relates to a kind of brewing method without alcohol plasmogen beer, object is to improve plasmogen beer making method, and improve plasmogen beer quality, development of new, without alcohol plasmogen beer, belongs to leavened food processing technique field.
(2) background technology
Beer is one of the most ancient alcoholic beverage of the mankind, is the beverage of consumption rank third place in the world after water, tea.The production of external alcohol-free beer has at present obtained very fast development, and is subject to the impact of China's consumption of resident custom and consciousness differences, and the production history of domestic alcohol-free beer is not long-range.But in recent years, along with the enhancing of health of people consciousness, alcohol harm more and more comes into one's own, soft or containing micro-alcohol various beverages are favored day by day.In addition, country to drunk driving check severely and the increasing of punishment dynamics also have stimulated the development of alcohol-free beer to a certain extent.
Alcohol-free beer is defined as by GB4927-2008: alcoholic strength is less than or equal to 0.5%vol, and original wort concentration is more than or equal to the beer of 3.0 ° of P.Except characteristic, other requirements should meet the regulation of respective type beer.Alcohol-free beer on domestic market is pure mellow wine, but plasmogen beer is because of containing a large amount of live yeasts, foam extremely enriches, give off a strong fragrance, mouthfeel is fresh pure, and the amino acid of needed by human, VITAMIN and content of mineral substances are high, dark liking by consumers in general.Simultaneously along with the raising of consumer health's consciousness, the demand in plasmogen beer market progressively expands, and the exploitation without alcohol plasmogen beer also becomes particularly necessary.
The production method of current alcohol-free beer mainly contains two kinds: one is limited fermentation, namely makes it during the fermentation to produce less alcohol as far as possible, special yeast fermentation can be used to realize, but easily cause wine body local flavor to be deteriorated; Another kind method is dealcoholysis method, and namely adopt specific installation to be removed by the alcohol that fermenting process produces, make it the requirement that reaches quality standards, what this method had been applied to production mainly comprises cryogenic vacuum distillation method and membrane filter method; Cryogenic vacuum distillation method energy consumption is large, easily cause the nutrition of wine body and local flavor to destroy seriously, and membrane filter method need increase particular filter equipment, causes production cost greatly to increase, to be difficult to accept by beer enterprise.In addition, the limited fermentation (comprising dilution method) of domestic employing though etc. technique simple, cost is low, because fermentation degree is difficult to the factors such as accurate control, fermentation time be the too short defects such as mouthfeel is thin, weak flavor that cause alcohol-free beer to exist.Therefore, development of new can improve current alcohol-free beer production status without the brewing method of alcohol plasmogen beer, improves the market competitiveness without alcohol plasmogen beer, is conducive to beer enterprise and reduces costs, energy-conservation extra earning, thus promote Domestic Beer industry health, continue, fast-developing.
(3) summary of the invention
The invention provides a kind of brewing method without alcohol plasmogen beer, for raw material with Fructus Hordei Germinatus, burnt malt, special Fructus Hordei Germinatus, wheat special bud, through pulverizing, saccharification, filtration, interpolation hops, boil, cool, inoculate wheat beer yeast, temperature controlled fermentation, storage, post-treating and other steps obtain without alcohol plasmogen beer.This method obtains the alcoholic strength≤0.5%vol of product, golden yellow color, and foam exquisiteness is abundant, and holding property of bubble is strong, and give off a strong fragrance, mouthfeel is fresh pure, unique flavor, meets China's beer related quality criterion.
Without a brewing method for alcohol plasmogen beer, mainly comprise the following steps:
1) feed components is by weight: Fructus Hordei Germinatus 15% ~ 20%, burnt malt 2% ~ 5%, special Fructus Hordei Germinatus 30% ~ 40%, wheat special bud 40% ~ 50%, and each weight percentages of components sum is 100%;
2) by step 1) in Fructus Hordei Germinatus, burnt malt pulverize after mix with the water that feeds intake after add in brew kettle, 40 ~ 45 DEG C maintenance 60 ~ 90min; Be warming up to 50 ~ 55 DEG C maintain 60 ~ 90min, then be warming up to 80 DEG C and insulation to Iod R disappear obtain mash 1; The addition of the described water that feeds intake is 3 ~ 5 times of m/v of Fructus Hordei Germinatus and burnt malt gross weight;
By step 1) in special Fructus Hordei Germinatus, wheat special bud mix with 90 ~ 100 DEG C of water that feed intake after pulverizing and adds in adjunce copper, add fire resistant alpha-diastase (by the interpolation of Products Show usage quantity), be warming up to 100 DEG C of maintenance 10 ~ 20min; Temperature fall to 55 ~ 60 DEG C are also added neutral protease, dextranase and zytase (above zymin is all added by Products Show usage quantity) and are maintained 60 ~ 90min afterwards; Be warming up to again 80 DEG C and insulation to Iod R disappear obtain mash 2; The addition of the described water that feeds intake is 3 ~ 5 times of m/v of special Fructus Hordei Germinatus and wheat special bud gross weight;
3) by step 2) in the mash 1 that obtains and mash 2 be transferred to mixing in filter vat, filtered while hot, wash grain (washing poor water addition to be determined by the concentration of wheat juice requirement of shaping), obtain former wheat juice; Described temperature of washing poor water is 80 DEG C;
4) by step 3) 100 ~ 105 DEG C, former wheat juice obtaining boils 55 ~ 90min; In this step, at the end add hops (adding by Products Show usage quantity) at twice with boiling just boiling respectively;
5) by step 4) obtain boil wort filtration, remove hot trub and hops poor, be cooled to 14 DEG C and pass into sterile wind and must to shape wheat juice;
6) to step 5) to add yeast count in wheat beer yeast (commercially available prod, cultivate except after the alcohol inoculation uses) fermentation to whole wheat juice of removing alcohol after cultivating in the sizing wheat juice that obtains be 5 × 10
5individual/mL wheat juice, in logical oxygen to fermented liquid, yeast count reaches 10 continuously
7individual/mL fermented liquid, naturally heat up and keep 18 ~ 20 DEG C of ferment at constant temperature to terminating, sealed cans, lower the temperature after beer qualified, and getting rid of yeast must without alcohol plasmogen beer.
The invention has the beneficial effects as follows:
First in without alcohol plasmogen beer brewing materials with the use of burnt malt, common Fructus Hordei Germinatus, special barley and wheat malt.Blanking when 90 ~ 100 DEG C, add fire resistant alpha-diastase and generate dextrin through gelatinization, liquefaction process non-fermented sugar, neutral protease, dextranase and zytase are added again to strengthen the degraded of protein and non-starch polysaccharide in Temperature fall to 55 ~ 60 DEG C, to improve the content of wheat juice non-fermented extract; Common Fructus Hordei Germinatus and burnt malt blanking degrade proteins in 40 ~ 45 DEG C time obtains amino acid, when 50 ~ 55 DEG C, protein degradation obtains foam proteins, be rapidly heated to 80 DEG C of passivation saccharifying enzyme, too much fermentable sugar can be avoided to generate, for wheat juice provides amino acid, foam proteins, flavour substances and precursor substance thereof; Fermentable sugar content lower in wheat juice can reduce the content of fermentable sugar in beer; Inoculation removes the alcohol wheat beer yeast alcohol avoided in yeast juice and enters wheat juice; Low inoculum size, continuous ventilating in early stage and cold condition can impel yeast growth multiple to increase, and along with the growth of yeast, can produce more by product, thus effectively control course of fermentation.
The alcohol-free beer using the wheat juice prepared of present method to brewage is with rich flavor, and residual fermentable sugar content is extremely low, does not need extras to remove alcohol, raw materials cost and power consumption low.This production without alcohol plasmogen beer meets human consumer to demand that is alcohol-free or low-alcoholic drink, and can improve the current condition of consumption that existing alcohol-free beer kind is dull and mouthfeel is single, market potential is wide.
(4) embodiment
The water that feeds intake described in the embodiment of the present invention, wash poor water and all meet the requirement of beer production water; The zymin used in described embodiment, hops are all added by commercially available prod recommendation amount; If the Fructus Hordei Germinatus used does not explain, and is Fructus Hordei Germinatus.
Embodiment 1
1) raw material is Fructus Hordei Germinatus 20% by weight ratio, burnt malt 5%, special Fructus Hordei Germinatus 25%, wheat special bud 50%;
2) by step 1) in Fructus Hordei Germinatus, burnt malt pulverize after with feed intake that (material-water ratio is 1:4 to water, m/v) mixing adds in brew kettle, 43 DEG C maintain 60min, are warming up to 55 DEG C and maintain 60min, are warming up to 80 DEG C and insulation to Iod R disappears to obtain mash 1;
By step 1) in special Fructus Hordei Germinatus, wheat special bud pulverize after (material-water ratio is 1:4 with 90 DEG C of water that feed intake, m/v) mixing adds in adjunce copper, add fire resistant alpha-diastase, be warming up to 100 DEG C and maintain 20min, Temperature fall to 60 DEG C also adds neutral protease, dextranase and zytase, maintain 90min, be warming up to 80 DEG C and insulation to Iod R disappears to obtain mash 2;
3) by step 2) in the mash 1 that obtains and mash 2 be transferred to mixing in filter vat, filtered while hot, wash grain (temperature of washing poor water is 80 DEG C, and the concentration that the addition washing poor water is required by wheat juice of shaping is determined), obtain former wheat juice;
4) by step 3) 100 DEG C, former wheat juice obtaining boils 80min; In this step, at the end add hops at twice with boiling just boiling respectively;
5) by step 4) obtain boil wort filtration, remove hot trub and hops poor, be cooled to 14 DEG C and pass into sterile wind and must to shape wheat juice;
6) add cultivate after except alcohol wheat beer yeast (commercially available prod, cultivate except after alcohol inoculation uses) to whole wheat juice yeast number be 5 × 10
5individual/mL wheat juice, in logical oxygen to fermented liquid, cell count reaches 10 continuously
7individual/mL fermented liquid, is warming up to 18 DEG C naturally, and ferment at constant temperature is to terminating, and sealed cans, lower the temperature after beer qualified, and getting rid of yeast must without alcohol plasmogen beer.
The quality determination result obtained without alcohol plasmogen beer by this technique is: alcoholic strength 0.50% (v/v), true concentration 4.8%.
Embodiment 2
1) raw material is Fructus Hordei Germinatus 20% by weight ratio, burnt malt 5%, special Fructus Hordei Germinatus 35%, wheat special bud 40%;
2) by step 1) in Fructus Hordei Germinatus, burnt malt pulverize after with feed intake that (material-water ratio is 1:5 to water, m/v) mixing adds in brew kettle, 43 DEG C maintain 60min, are warming up to 58 DEG C and maintain 40min, are warming up to 80 DEG C and insulation to Iod R disappears to obtain mash 1;
By step 1) in special Fructus Hordei Germinatus, wheat special bud pulverize after (material-water ratio is 1:4 with 100 DEG C of water that feed intake, m/v) mixing adds in adjunce copper, add fire resistant alpha-diastase, 100 DEG C maintain 10min, be cooled to 60 DEG C, add neutral protease, dextranase and zytase and maintains 90min, be warming up to 80 DEG C and be also incubated to Iod R and disappear to obtain mash 2;
3) by step 2) in the mash 1 that obtains and mash 2 be transferred to mixing in filter vat, filtered while hot, wash grain (temperature of washing poor water is 80 DEG C, washes poor water addition and is determined by the concentration of wheat juice requirement of shaping), obtain former wheat juice;
4) by step 3) the former wheat juice that obtains is transferred to boiling pot, and 105 DEG C are boiled 65min; In this step, at the end add hops at twice with boiling just boiling;
5) by step 4) obtain boil wort filtration, remove hot trub and hops poor, be cooled to 14 DEG C and pass into sterile wind and must to shape wheat juice;
6) add cultivate after except alcohol wheat beer yeast (commercially available prod, cultivate except after alcohol inoculation uses) to whole wheat juice yeast number be 5 × 10
5individual/mL wheat juice, in logical oxygen to fermented liquid, cell count reaches 10 continuously
7individual/mL fermented liquid, is warming up to 20 DEG C naturally, and ferment at constant temperature is to terminating, and sealed cans, lower the temperature after beer qualified, and getting rid of yeast must without alcohol plasmogen beer.
The quality determination result obtained without alcohol plasmogen beer by this technique is: alcoholic strength 0.47% (v/v), true concentration 5.1%.
Claims (1)
1., without a brewing method for alcohol plasmogen beer, it is characterized in that comprising the following steps:
1) feed components is by weight: Fructus Hordei Germinatus 15% ~ 20%, burnt malt 2% ~ 5%, special Fructus Hordei Germinatus 30% ~ 40%, wheat special bud 40% ~ 50%, and each weight percentages of components sum is 100%;
2) by step 1) in Fructus Hordei Germinatus, burnt malt pulverize after mix with the water that feeds intake after add in brew kettle, 40 ~ 45 DEG C maintenance 60 ~ 90min; Be warming up to 50 ~ 55 DEG C maintain 60 ~ 90min, then be warming up to 80 DEG C and insulation to Iod R disappear obtain mash 1; The addition of the described water that feeds intake is 3 ~ 5 times of m/v of Fructus Hordei Germinatus and burnt malt gross weight;
By step 1) in special Fructus Hordei Germinatus, wheat special bud mix with 90 ~ 100 DEG C of water that feed intake after pulverizing and adds in adjunce copper, interpolation fire resistant alpha-diastase, is warming up to 100 DEG C of maintenance 10 ~ 20min; Temperature fall to 55 ~ 60 DEG C also maintain 60 ~ 90min after adding neutral protease, dextranase and zytase; Be warming up to again 80 DEG C and insulation to Iod R disappear obtain mash 2; The addition of the described water that feeds intake is 3 ~ 5 times of m/v of special Fructus Hordei Germinatus and wheat special bud gross weight;
3) by step 2) in the mash 1 that obtains and mash 2 be transferred to mixing in filter vat, filtered while hot, wash grain, wash poor water addition and determined by the concentration of wheat juice requirement of shaping, obtain former wheat juice; Described temperature of washing poor water is 80 DEG C;
4) by step 3) 100 ~ 105 DEG C, former wheat juice obtaining boils 55 ~ 90min; In this step, at the end add hops at twice with boiling just boiling respectively;
5) by step 4) obtain boil wort filtration, remove hot trub and hops poor, be cooled to 14 DEG C and pass into sterile wind and must to shape wheat juice;
6) to step 5) to add the wheat beer yeast fermentation of removing alcohol after cultivating in the sizing wheat juice that obtains be 5 × 10 to yeast count in whole wheat juice
5individual/mL wheat juice, in logical oxygen to fermented liquid, yeast count reaches 10 continuously
7individual/mL fermented liquid, naturally heats up and keeps 18 ~ 20 DEG C of ferment at constant temperature to terminating, lowering the temperature after beer qualified, and getting rid of yeast must without alcohol plasmogen beer.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255623A (en) * | 2015-11-18 | 2016-01-20 | 山东农业大学 | Production method of beer wheat juice containing low-fermentation sugar |
| CN106350334A (en) * | 2016-08-25 | 2017-01-25 | 南宁邝氏兄弟酒类生产有限公司 | Production technology for raw stock beer |
| 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 |
| CN106867732A (en) * | 2017-04-26 | 2017-06-20 | 西安百家宝酿造科技有限公司 | A kind of brewing method of alcohol-free beer |
| CN108865550A (en) * | 2018-08-22 | 2018-11-23 | 大连民族大学 | A kind of low alcohol beer |
| CN109135983A (en) * | 2018-09-21 | 2019-01-04 | 李学龙 | A kind of ganoderma beer and its brewing method |
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110951556A (en) * | 2020-01-06 | 2020-04-03 | 齐鲁工业大学 | Waxberry beer and brewing process thereof |
| CN113811193A (en) * | 2019-07-10 | 2021-12-17 | 朝日集团控股株式会社 | Beer-flavored beverage |
| CN115725374A (en) * | 2022-12-15 | 2023-03-03 | 无囿食品科技(上海)有限公司 | Alcohol-free Belgian wheat beer and production process thereof |
| CN116179289A (en) * | 2023-02-22 | 2023-05-30 | 广州南沙珠江啤酒有限公司 | Preparation method and application of beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109135983A (en) * | 2018-09-21 | 2019-01-04 | 李学龙 | A kind of ganoderma beer and its brewing method |
| CN113811193A (en) * | 2019-07-10 | 2021-12-17 | 朝日集团控股株式会社 | Beer-flavored beverage |
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110951556A (en) * | 2020-01-06 | 2020-04-03 | 齐鲁工业大学 | Waxberry beer and brewing process thereof |
| CN115725374A (en) * | 2022-12-15 | 2023-03-03 | 无囿食品科技(上海)有限公司 | Alcohol-free Belgian wheat beer and production process thereof |
| CN116179289A (en) * | 2023-02-22 | 2023-05-30 | 广州南沙珠江啤酒有限公司 | Preparation method and application of beer |
| CN116179289B (en) * | 2023-02-22 | 2024-05-07 | 广州南沙珠江啤酒有限公司 | Preparation method and application of beer |
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