CN107699409A - A kind of fermentation process of alcohol-free beer - Google Patents
A kind of fermentation process of alcohol-free beer Download PDFInfo
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- CN107699409A CN107699409A CN201710889426.0A CN201710889426A CN107699409A CN 107699409 A CN107699409 A CN 107699409A CN 201710889426 A CN201710889426 A CN 201710889426A CN 107699409 A CN107699409 A CN 107699409A
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- fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
Abstract
A kind of fermentation process of alcohol-free beer, belongs to fermentation technical field.It comprises the following steps：1）Raw material proportioning；2）Wheat juice is saccharified；3）Wort boiling；4）Fermentation.A kind of fermentation process of above-mentioned alcohol-free beer, fermentation is simple, existing Zymolysis Equipment can be used to ferment, it is not necessary to increases other equipment, solves in the prior art the problems such as beer fermentation step is lengthy and jumbled, and equipment investment is big, and production cost is high, and taste is bad.Can also solve the problems, such as to drink the various harm and violate the traffic regulations that spirituosity beer brings to body in addition.
Description
Technical field
The invention belongs to fermentation technical field, and in particular to a kind of fermentation process of alcohol-free beer.
Background technology
Beer is one of most ancient alcoholic beverage of the mankind, is water and the tea drink that consumption is number three in the world afterwards
Material.Beer belongs to external wine kind in earlier 1900s incoming China.Beer is to be translated into Chinese " beer " according to English Beer, is called
" beer ", is used till today.
Beer forms full carbonated using fructus hordei germinatus, hops, water as primary raw material through the brew of yeast fermentation
Alcoholic strength low wine, it is referred to as " liquid bread ", is a kind of low-concentration ethanol beverage.Beer ethanol content is minimum therefore has the beer not
But it is not easy to make people drunk and hurts sb.'s feelings, drinks health is benefited on the contrary on a small quantity.The most of addition auxiliary of international beer now
Raw material.
The alcoholic strength of domestic undertint beer is generally between 3.3%~3.8%, and the alcoholic strength of black beer is then higher, be 4%~
5%, external especially German beer alcohol content is higher, and about between 5%~9%, and bitter taste is heavier.But took in
More alcohol are harmful to human body health, and according to data, long-term alcohol can cause larger damage to liver, daily drink
80~160 grams of wine, the degree of danger of liver are higher by 57 times than normal no drinking personage, and the patient of many hepatic sclerosis is from alcohol
Liver progressively develops into fatty liver and then arrives the degree of hepatic sclerosis again.Further, since absorption of the alcohol in intestines and stomach, can more cause
Gastric ulcer, severe patient can cause massive haemorrhage threat to life；Secondly, long-term heavy drinking can also cause very to our reproductive system
More harmful effects, cause Alcoholic fetus（Mu Qing causes foetal development disturbance in gestational period heavy drinking, and once there is research in Russia
Surface, the Premature labor rate of long-term alcohol are up to 34.5%, eclampsia 26%, difficult labour 10.5%, and baby disables 3%）.Also
It is the precipitation that heavy drinking can cause fat and calcium salt, so as to cause tube chamber to narrow, blood vessel follows the string gradually, and blood flow is slack-off,
Strong influence histotrophic nutrition absorbs, and causes cerebral hemorrhage, miocardial infarction, cerebral infarction etc. to occur.
Due to not feeling for part driver, in recent years there occurs the accident that increasing drunk driving even drunk driving is hurted sb.'s feelings,
Drunk driving serious threat to pedestrian safety, so national correlation department increases the efforts of investigation and prosecution to drunk driving, while annual
" dry law " is also harsh year by year.National Specification, driver's alcohol content in blood are more than or equal to 20mg/mL, are less than
80mg/mL is then drink-driving more than or equal to 80mg/mL to drive when intoxicated.Once drunk driving is found, then punishment is very
Serious, so heavy punishment dynamics effectively improve China's drunk driving phenomenon, and still, this causes very big to beer industry
Impact, the development speed of beer industry is greatly reduced, because plurality of private car driver selects when needing and driving
Do not drink, this greatly reduces the consumption figure of beer.
People alcohol is endangered progressively understand and consumer pay close attention to own health wish, no alcohol and low alcohol beer by
Gradually received by people, come into the life of people, market is gradually opened.
The content of the invention
The problem of existing for prior art, it is an object of the invention to design to provide a kind of fermentation process of alcohol-free beer
Technical scheme.
A kind of fermentation process of described alcohol-free beer, its characterization step are to comprise the following steps：
1）Raw material proportioning：Take the parts by weight of Australia Pilsen malt 100, Czech's Sa hereby parts by weight of hops 0.2~0.3, strange Nuck wine
Spend 0.1~0.2 parts by weight and the parts by weight of mixed culture fermentation agent 0.1~0.3；
2）Wheat juice is saccharified：By step 1）In 100 parts by weight Australia Pilsen malt crush 1/4 for former malt granular size~
1/3, pour into saccharifying tank, add the water of 400~450 parts by weight, heat, when being heated to 38 DEG C, keeping temperature 20 minutes, then
It is brought rapidly up to 55 DEG C, is kept for 35 minutes, then rapid heating again, when temperature reaches 72 DEG C in 15 minutes, is maintained in 5 minutes
Temperature 30 minutes, saccharifying finishes；
3）Wort boiling：Wheat juice after saccharification is subjected to plate-frame filtering, uses 70 DEG C of water to carry out washing grain after having filtered, controls wheat
Juice concentration is 5 degree, washes to enter after grain terminates and wheat juice is boiled, and a length of 1 hour when boiling, is added within 15 minutes after coming to life
Czech's Sa of 0.2~0.3 parts by weight hereby hops, add the strange Nuck hops of 0.1~0.2 parts by weight within 45 minutes after boiling；
4）Fermentation process：The wheat juice boiled after terminating is quickly cooled to 20 DEG C, then pump is into fermentation tank, input 0.1~0.3
Parts by weight mixed culture fermentation agent, 20 DEG C of temperature is maintained to carry out aerobic fermentation, whole process is oxygenated, and in the 7th day input glucose of fermentation
Secondary fermentation is carried out, fermentation total time is 10 days, filtration sterilization after fermentation ends, it is rich between 0.3~0.5 to can obtain alcoholic strength
The alcohol-free beer of the fragrance containing beer.
A kind of fermentation process of described alcohol-free beer, it is characterised in that described mixed culture fermentation agent be by brewer's yeast and
Acetic acid bacteria mixes, and brewer's yeast is Munich yeast, and acetic acid bacteria is Gluconobacter oxvdans, described brewer's yeast with
Acetic acid bacteria viable bacteria number ratio is 2：1~3：2.
The fermentation process of described a kind of alcohol-free beer, it is characterised in that the oxygenate pressure of described fermentation process is 0.3
~0.45MPa.
A kind of fermentation process of described alcohol-free beer, it is characterised in that：It is 3 in the amount that fermentation adds glucose on the 7th day
~5g/L.
A kind of fermentation process of above-mentioned alcohol-free beer, fermentation is simple, existing Zymolysis Equipment can be used to ferment, it is not necessary to increase
Other equipment, solves in the prior art the problems such as beer fermentation step is lengthy and jumbled, and equipment investment is big, and production cost is high, and taste is bad.
Can also solve the problems, such as to drink the various harm and violate the traffic regulations that spirituosity beer brings to body in addition.
Australia Pilsen malt albumen matter that the present invention selects is relatively low, and germination percentage is high, and particle is fuller, and impurity is relatively low,
It is adapted to the preparation of alcohol-free beer；Hereby hops and strange Nuck hops each contain distinctive fragrance to Czech's Sa of selection, add in gradation
When entering to boil, the plant fragrance sense of uniqueness is produced after mixing, makes us enjoying endless aftertastes, and disappeared in the convergence with uniqueness, order
Expense person has drinks desire again；Present invention selection mixed fungus fermentation, earlier fermentation yeast fermentation sugar, which produces, normally contains alcohol beer, and the later stage leads to
Cross addition glucose sugar, may be such that the fermentation of acetic anhydride bacterium accounts for primary layers, its process is using alcohol as substrate so that alcohol
Degree gradually reduces, and flavor substance is gradually dense, and bubble is abundant.
Embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1
1）Raw material proportioning：Take the parts by weight of Australia Pilsen malt 100, Czech's Sa hereby parts by weight of hops 0.2, strange Nuck hops 0.1
Parts by weight and the parts by weight of mixed culture fermentation agent 0.1, wherein mixed culture fermentation agent is mixed by brewer's yeast and acetic acid bacteria, beer ferment
Mother is Munich yeast, and acetic acid bacteria is Gluconobacter oxvdans, and described brewer's yeast is 2 with acetic acid bacteria viable bacteria number ratio：
1；
2）Wheat juice is saccharified：By step 1）In 100 parts by weight Australia Pilsen malt crush 1/4 for former malt granular size~
1/3, pour into saccharifying tank, add the water of 400 parts by weight, heat, when being heated to 38 DEG C, keeping temperature 20 minutes, then at 5 minutes
Inside it is brought rapidly up to 55 DEG C, is kept for 35 minutes, then rapid heating again, when temperature reaches 72 DEG C in 15 minutes, maintains temperature
30 minutes, saccharifying finished；
3）Wort boiling：Wheat juice after saccharification is subjected to plate-frame filtering, uses 70 DEG C of water to carry out washing grain after having filtered, controls wheat
Juice concentration is 5 degree, washes to enter after grain terminates and wheat juice is boiled, and a length of 1 hour when boiling, is added within 15 minutes after coming to life
Czech's Sa of 0.2 parts by weight hereby hops, add the strange Nuck hops of 0.1 parts by weight within 45 minutes after boiling；
4）Fermentation process：The wheat juice boiled after terminating is quickly cooled to 20 DEG C, then pump puts into 0.1 weight into fermentation tank
Part mixed culture fermentation agent, 20 DEG C of temperature is maintained to carry out aerobic fermentation, whole process oxygenation, oxygenate pressure 0.4MPa, and in fermentation the 7th
Its input 5g/L glucose carries out secondary fermentation, and fermentation total time is 10 days, filtration sterilization after fermentation ends, can obtain alcoholic strength
In 0.41 degree of the alcohol-free beer rich in beer fragrance.
Embodiment 2
1）Raw material proportioning：Take the parts by weight of Australia Pilsen malt 100, Czech's Sa hereby parts by weight of hops 0.3, strange Nuck hops 0.2
Parts by weight and the parts by weight of mixed culture fermentation agent 0.3, wherein mixed culture fermentation agent is mixed by brewer's yeast and acetic acid bacteria, beer ferment
Mother is Munich yeast, and acetic acid bacteria is Gluconobacter oxvdans, and described brewer's yeast is 3 with acetic acid bacteria viable bacteria number ratio：
2；
2）Wheat juice is saccharified：By step 1）In 100 parts by weight Australia Pilsen malt crush 1/4 for former malt granular size~
1/3, pour into saccharifying tank, add the water of 450 parts by weight, heat, when being heated to 38 DEG C, keeping temperature 20 minutes, then at 5 minutes
Inside it is brought rapidly up to 55 DEG C, is kept for 35 minutes, then rapid heating again, when temperature reaches 72 DEG C in 15 minutes, maintains temperature
30 minutes, saccharifying finished；
3）Wort boiling：Wheat juice after saccharification is subjected to plate-frame filtering, uses 70 DEG C of water to carry out washing grain after having filtered, controls wheat
Juice concentration is 5 degree, washes to enter after grain terminates and wheat juice is boiled, and a length of 1 hour when boiling, is added within 15 minutes after coming to life
Czech's Sa of 0.3 parts by weight hereby hops, add the strange Nuck hops of 0.2 parts by weight within 45 minutes after boiling；
4）Fermentation process：The wheat juice boiled after terminating is quickly cooled to 20 DEG C, then pump puts into 0.3 weight into fermentation tank
Part mixed culture fermentation agent, 20 DEG C of temperature is maintained to carry out aerobic fermentation, whole process oxygenation, oxygenate pressure 0.45MPa, and in fermentation the
Input 3g/L glucose carries out secondary fermentation within 7 days, and fermentation total time is 10 days, filtration sterilization after fermentation ends, can obtain alcohol
Spend the alcohol-free beer rich in beer fragrance at 0.38 degree.
Embodiment 3
1）Raw material proportioning：Take the parts by weight of Australia Pilsen malt 100, Czech's Sa hereby parts by weight of hops 0.25, strange Nuck hops
0.15 parts by weight and the parts by weight of mixed culture fermentation agent 0.2, wherein mixed culture fermentation agent is mixed by brewer's yeast and acetic acid bacteria, beer
Brewer yeast is Munich yeast, and acetic acid bacteria is Gluconobacter oxvdans, described brewer's yeast and acetic acid bacteria viable bacteria number ratio
For 2：2；
2）Wheat juice is saccharified：By step 1）In 100 parts by weight Australia Pilsen malt crush 1/4 for former malt granular size~
1/3, pour into saccharifying tank, add the water of 450 parts by weight, heat, when being heated to 38 DEG C, keeping temperature 20 minutes, then at 5 minutes
Inside it is brought rapidly up to 55 DEG C, is kept for 35 minutes, then rapid heating again, when temperature reaches 72 DEG C in 15 minutes, maintains temperature
30 minutes, saccharifying finished；
3）Wort boiling：Wheat juice after saccharification is subjected to plate-frame filtering, uses 70 DEG C of water to carry out washing grain after having filtered, controls wheat
Juice concentration is 5 degree, washes to enter after grain terminates and wheat juice is boiled, and a length of 1 hour when boiling, is added within 15 minutes after coming to life
Czech's Sa of 0.25 parts by weight hereby hops, add the strange Nuck hops of 0.15 parts by weight within 45 minutes after boiling；
4）Fermentation process：The wheat juice boiled after terminating is quickly cooled to 20 DEG C, then pump puts into 0.2 weight into fermentation tank
Part mixed culture fermentation agent, 20 DEG C of temperature is maintained to carry out aerobic fermentation, whole process oxygenation, oxygenate pressure 0.45MPa, and in fermentation the
Input 3g/L glucose carries out secondary fermentation within 7 days, and fermentation total time is 10 days, filtration sterilization after fermentation ends, can obtain alcohol
Spend the alcohol-free beer rich in beer fragrance at 0.5 degree.
Claims (4)
1. a kind of fermentation process of alcohol-free beer, its characterization step are to comprise the following steps：
1）Raw material proportioning：Take the parts by weight of Australia Pilsen malt 100, Czech's Sa hereby parts by weight of hops 0.2~0.3, strange Nuck wine
Spend 0.1~0.2 parts by weight and the parts by weight of mixed culture fermentation agent 0.1~0.3；
2）Wheat juice is saccharified：By step 1）In 100 parts by weight Australia Pilsen malt crush 1/4 for former malt granular size~
1/3, pour into saccharifying tank, add the water of 400~450 parts by weight, heat, when being heated to 38 DEG C, keeping temperature 20 minutes, then
It is brought rapidly up to 55 DEG C, is kept for 35 minutes, then rapid heating again, when temperature reaches 72 DEG C in 15 minutes, is maintained in 5 minutes
Temperature 30 minutes, saccharifying finishes；
3）Wort boiling：Wheat juice after saccharification is subjected to plate-frame filtering, uses 70 DEG C of water to carry out washing grain after having filtered, controls wheat
Juice concentration is 5 degree, washes to enter after grain terminates and wheat juice is boiled, and a length of 1 hour when boiling, is added within 15 minutes after coming to life
Czech's Sa of 0.2~0.3 parts by weight hereby hops, add the strange Nuck hops of 0.1~0.2 parts by weight within 45 minutes after boiling；
4）Fermentation process：The wheat juice boiled after terminating is quickly cooled to 20 DEG C, then pump is into fermentation tank, input 0.1~0.3
Parts by weight mixed culture fermentation agent, 20 DEG C of temperature is maintained to carry out aerobic fermentation, whole process is oxygenated, and in the 7th day input glucose of fermentation
Secondary fermentation is carried out, fermentation total time is 10 days, filtration sterilization after fermentation ends, it is rich between 0.3~0.5 to can obtain alcoholic strength
The alcohol-free beer of the fragrance containing beer.
A kind of 2. fermentation process of alcohol-free beer as claimed in claim 1, it is characterised in that described mixed culture fermentation agent be by
Brewer's yeast and acetic acid bacteria mix, and brewer's yeast is Munich yeast, and acetic acid bacteria is Gluconobacter oxvdans, described
Brewer's yeast is 2 with acetic acid bacteria viable bacteria number ratio：1~3：2.
A kind of 3. fermentation process of alcohol-free beer as claimed in claim 1, it is characterised in that the oxygenation of described fermentation process
Pressure is 0.3~0.45MPa.
A kind of 4. fermentation process of alcohol-free beer as claimed in claim 1, it is characterised in that：Grape is added in fermentation within the 7th day
The amount of sugar is 3~5g/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710889426.0A CN107699409A (en) | 2017-09-27 | 2017-09-27 | A kind of fermentation process of alcohol-free beer |
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| CN201710889426.0A CN107699409A (en) | 2017-09-27 | 2017-09-27 | A kind of fermentation process of alcohol-free beer |
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| CN107699409A true CN107699409A (en) | 2018-02-16 |
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| CN201710889426.0A Pending CN107699409A (en) | 2017-09-27 | 2017-09-27 | A kind of fermentation process of alcohol-free beer |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272789A (en) * | 2019-08-01 | 2019-09-24 | 赣州百惠酒业有限公司 | A kind of alcohol-free beer preparation method with strong faint scent |
| CN110872545A (en) * | 2018-08-31 | 2020-03-10 | 上海臻酿实业有限公司 | Malt beer and preparation method thereof |
| CN112063461A (en) * | 2020-09-15 | 2020-12-11 | 杨晴 | Preparation method of Detype yeast wheat beer with original yoghourt flavor |
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|---|---|---|---|---|
| US3210196A (en) * | 1962-04-16 | 1965-10-05 | Guinness Son & Co Ltd A | Continuous lactic fermentation of beer |
| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| 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 |
| CN106520423A (en) * | 2016-12-02 | 2017-03-22 | 天津科技大学 | Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation |
-
2017
- 2017-09-27 CN CN201710889426.0A patent/CN107699409A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3210196A (en) * | 1962-04-16 | 1965-10-05 | Guinness Son & Co Ltd A | Continuous lactic fermentation of beer |
| CN1088064A (en) * | 1992-12-12 | 1994-06-22 | 齐齐哈尔轻工学院 | The preparation technology of edible strain fermentation non-alcoholic beverage |
| 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 |
| CN106520423A (en) * | 2016-12-02 | 2017-03-22 | 天津科技大学 | Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation |
Non-Patent Citations (4)
| Title |
|---|
| 徐斌: "《啤酒生产问答》", 30 September 2008, 北京：中国轻工业出版社 * |
| 熊志刚: "《啤酒生产原料》", 30 August 2012, 北京：中国轻工业出版社 * |
| 马荣山 等: ""有氧发酵型无醇啤酒加工工艺的优化"", 《食品工业科技》 * |
| 黄亚东: "《啤酒生产技术》", 28 February 2013, 北京：中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110872545A (en) * | 2018-08-31 | 2020-03-10 | 上海臻酿实业有限公司 | Malt beer and preparation method thereof |
| CN110272789A (en) * | 2019-08-01 | 2019-09-24 | 赣州百惠酒业有限公司 | A kind of alcohol-free beer preparation method with strong faint scent |
| CN112063461A (en) * | 2020-09-15 | 2020-12-11 | 杨晴 | Preparation method of Detype yeast wheat beer with original yoghourt flavor |
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Application publication date: 20180216 |