CN1078612C - Technology for producing brewing non-alcohol or low-alcohol beer - Google Patents
Technology for producing brewing non-alcohol or low-alcohol beer Download PDFInfo
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- CN1078612C CN1078612C CN99120649A CN99120649A CN1078612C CN 1078612 C CN1078612 C CN 1078612C CN 99120649 A CN99120649 A CN 99120649A CN 99120649 A CN99120649 A CN 99120649A CN 1078612 C CN1078612 C CN 1078612C
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Abstract
The present invention provides a technology for producing non-alcohol beer or low-alcohol beer. The technology mainly comprises the following technical steps: raw material of beer is gelatinized, saccharified, and boiled, hops or flavor substances are added, etc.; malt wort is produced in advance; regular beer liquid and the malt wort produced in advance are mixed in a certain temperature, and non-alcohol beer or low-alcohol beer is obtained. The technology has the advantages that the production process is easily controlled, special equipment does not need to be increased, the producing cost is low, etc. The ingredients and the flavor of the malt wort are controlled, and the non-alcohol beer or the low-alcohol beer which has the similar fragrance and flavor of regular beer can be produced.
Description
The invention belongs to technological field of biochemistry, relate to a kind of production technique of drinks, particularly a kind of production technique (C12G3/02) of not having alcohol, low alcohol beer.
In recent years, along with people advocate health, natural, personalized life formula, the aging of population aggravation in addition, and the factor of aspects such as driving, tax revenue, religion, public opinion, make do not have alcohol, low alcohol beer becomes a propensity to consume.Do not have alcohol, low alcohol beer requirement except that ethanol content is low, still have the local flavor and the flavour of conventional beer.According to being accustomed to division at present in the world: the ethanol content of alcohol-free beer＜0.9% (m/m), the ethanol content 1-2% of low alcohol beer (m/m).
The production method of existing alcohol-free beer, low alcohol beer mainly contains two classes: a class is to remove alcohol again after at first making ordinary beer, and adopting the means of removing alcohol is distillation method, ultrafiltrationmembrane process, extraction process and freeze concentration method etc.; Another kind of is to change production technique to reduce the alcohol generation, and these class methods are from preferred special Fructus Hordei Germinatus, and seed selection Yeast bacterium is improved saccharification and zymotechnique combination restriction fermentation aspect and takes way.
For example: No. 65114245.3 patent application documents disclose a kind of production method of alcohol-free beer, and this method is to adopt the dilution secondary fermentation earlier of long-jump intensification saccharogenic method, wort, the restricted zymotechnique of appropriate low temperature fermentation built-up type.
Aforesaid method exist production process restive, need increase specific installation and the more high shortcoming of production cost.Also there are shortcomings such as the fragrance of obtained alcohol-free beer, low alcohol beer and taste be not good in some method.
The object of the present invention is to provide a kind of production technique of not having alcohol, low alcohol beer, this production technique can be produced no alcohol, the low alcohol beer with similar conventional beer fragrance and taste, to overcome the deficiency that prior art exists.
Task of the present invention is finished in the following manner, and a kind of production technique of not having alcohol, low alcohol beer comprises following technological process successively:
A, beer auxiliary material and a small amount of Fructus Hordei Germinatus are mixed by common process for beer production with brewing water, place adjunce copper to carry out gelatinization (liquefaction), obtain gelatinization (liquefaction) mash,
B, Fructus Hordei Germinatus and brewing water connected normal process for beer production mix, place brew kettle, simultaneously above-mentioned gelatinization (liquefaction) mash is incorporated into saccharification in the brew kettle, obtain mellow solution of saccharification,
C, above-mentioned mellow solution of saccharification is filtered according to a conventional method, and add the hot brewing water of calculated amount and an amount of hops in filtrate, place boiling pot to boil then, boiling liquid obtains wort after common clarification, cooling,
D, get conventional beer liquid, mix with institute's certainty ratio and above-mentioned wort, and through filtering, fill CO usually
2Obtain not having alcohol, low alcohol beer.
Beer auxiliary material in the adjunce copper can be rice, corn and barley etc., and the beer auxiliary material generally can be controlled at 4-5: about 1.
In order to make desirable the composition and the wort of local flavor, can be by gelatinization (liquefaction), saccharification in the control wort manufacturing processed, stage and interpolation hops (or hop product) or interpolation flavour substances measure of control such as (essence, spices) such as boil and realize.
Gelatinization (liquefaction) temperature in above-mentioned gelatinization (liquefaction) technological process can be controlled at 70-102 ℃ of this scope, and gelatinization (liquefaction) time can be controlled between 20-60 minute.
Saccharification temperature in the above-mentioned Mashing process process can be controlled at 70-85 ℃ of this scope, and saccharification time preferably was controlled in 90 minutes.
Boiling time in the above-mentioned boiling process process can be controlled between 30-120 minute, and preferably added an amount of hops again in (or wine goods) or add an amount of flavour substances (as spices, essence) etc.
Conventional beer liquid is preferably under the 0-5 ℃ of condition with the wort that is made by technological process C and mixes, by the blending ratio of the wort regulating conventional beer liquid and made by technological process C, realizing making alcohol-free beer and the ethanol content that ethanol content is lower than 0.9% (m/m) is the low alcohol beer of 1.0-2.0% (m/m).
Below in conjunction with embodiment the present invention is described in further detail.
[implementing one]
In adjunce copper, rice to be pressed common process for beer production with brewing water for 15 kilograms with Fructus Hordei Germinatus for 75 kilograms mix, controlled temperature kept 20 minutes for 70 ℃, rose to temperature again and kept 40 minutes for 102 ℃; In brew kettle, Fructus Hordei Germinatus is pressed common process for beer production with brewing water for 135 kilograms and mix, will incorporate into through the mash of gelatinization (liquefaction) in the adjunce copper, controlled temperature 75-76 ℃, keep carrying out in 20 minutes saccharification; Through usually filtering, filtrate is gone into boiling pot, and adding hot brewing water to total amount is 1800 liters, adds 0.08% hops, boils 90 minutes, obtains 10 ° of hot worts of BX, obtains 4 ℃ 1500 liters of worts through common clarification, cooling; Get conventional 10 ° of BX beer liquids (the about 3.0-3.2% of alcohol, m/m), with 1: 1 ratio and the mixing of above-mentioned wort, and through filtering, fill CO usually
2Obtain 10 ° of BX low alcohol beers.
[implementing two]
Press embodiment one, the filtrate after gelatinization (liquefaction), saccharification is gone into boiling pot, adds hot brewing water to 2300 liter, adds hop extract 0.03%, boils 80 minutes, obtains 2100 liters in 8 ° of hot wheat juice of BX.Obtain 3 ℃ 1900 liters of worts through common clarification, cooling.(the about 2.3-2.5% of ethanol content m/m), with 3.5: 6.5 and the mixing of above-mentioned wort, and through filtering usually, fills CO to get the conventional beer liquid of 8 ° of BX
2Promptly obtain the alcohol-free beer of 8 ° of BX.
[implementing three]
Press embodiment one, the filtrate after gelatinization (liquefaction), saccharification is gone into boiling pot, adds hot brewing water to 2300 liter, hopping 0.05%, hops essence 25PPm boiled 90 minutes, 2100 liters in 8 ° of hot bud juice of BX.Through usually clarification, cooling, obtain 1 ℃ 1900 liters of worts.Get the conventional beer liquids of 10 ° of BX (the about 3.0-3.2% of ethanol content, m/m), with 1: 1 and the mixing of above-mentioned Fructus Hordei Germinatus, and through filtering, fill CO usually
2Promptly obtain 9 ° of BX low alcohol beers.
The production technique of alcohol-free beer provided by the present invention, low alcohol beer has production process and is easy to control, need not to increase advantages such as specific installation and production cost are lower, and the fragrance of obtained alcohol-free beer, low alcohol beer and flavour can be similar to conventional beer.
By gelatinization (liquefaction), saccharification in the control wort manufacturing processed, the stage such as boil and add hops (or hop product) or add flavour substances (essence, spices) etc. and can realize control wort composition and local flavor.
Component and local flavor by the control wort can make the alcohol-free beer that makes, fragrance and the taste that low alcohol beer has similar conventional beer.
Claims (3)
1, a kind of production technique of not having alcohol, low alcohol beer is characterized in that comprising successively following technological process:
In adjunce copper, 15 kilograms in 75 kilograms in rice and Fructus Hordei Germinatus are mixed with brewing water, controlled temperature kept 20 minutes for 70 ℃, rose to temperature again and kept 40 minutes for 102 ℃;
In brew kettle, 135 kilograms in Fructus Hordei Germinatus is mixed with brewing water, the mash through gelatinization in the adjunce copper is incorporated into, controlled temperature 75-76 ℃, keep carrying out in 20 minutes saccharification;
After filtration, filtrate is gone into boiling pot, and adding hot brewing water to total amount is 1800 liters, adds 0.08% hops, boils 90 minutes, obtains 10 ° of hot worts of BX, obtains 4 ℃ 1500 liters of worts through clarification, cooling;
Get 10 ° of BX beer liquids, mix with 1: 1 ratio and above-mentioned wort, and after filtration, fill CO
2Obtain not having alcohol, low alcohol beer.
2, a kind of production technique of not having alcohol, low alcohol beer is characterized in that comprising successively following technological process:
In adjunce copper, 15 kilograms in 75 kilograms in rice and Fructus Hordei Germinatus are mixed with brewing water, controlled temperature kept 20 minutes for 70 ℃, rose to temperature again and kept 40 minutes for 102 ℃;
In brew kettle, 135 kilograms in Fructus Hordei Germinatus is mixed with brewing water, the mash through gelatinization in the adjunce copper is incorporated into, controlled temperature 75-76 ℃, keep carrying out in 20 minutes saccharification;
After filtration, filtrate is gone into boiling pot, adds hot brewing water to 2300 liter, adds hop extract 0.03%, boils 80 minutes, obtains 2100 liters in 8 ° of hot wheat juice of BX;
Obtain 3 ℃ 1900 liters of worts through clarification, cooling; Get 8 ° of BX beer liquids,, and after filtration, fill CO with 3.5: 6.5 and the mixing of above-mentioned wort
2Promptly obtain not having alcohol, low alcohol beer.
3, a kind of production technique of not having alcohol, low alcohol beer is characterized in that comprising successively following technological process:
In adjunce copper, 15 kilograms in 75 kilograms in rice and Fructus Hordei Germinatus are mixed with brewing water, controlled temperature kept 20 minutes for 70 ℃, rose to temperature again and kept 40 minutes for 102 ℃;
In brew kettle, 135 kilograms in Fructus Hordei Germinatus is mixed with brewing water, the mash through gelatinization in the adjunce copper is incorporated into, controlled temperature 75-76 ℃, keep carrying out in 20 minutes saccharification;
After filtration, filtrate is gone into boiling pot, adds hot brewing water to 2300 liter, hopping 0.05%, hops essence 25PPm boiled 90 minutes, 2100 liters in 8 ° of hot bud juice of BX;
Through clarification, cooling, obtain 1 ℃ 1900 liters of worts;
Get 10 ° of BX beer liquids, mix with 1: 1 and above-mentioned Fructus Hordei Germinatus, and after filtration, fill CO
2Promptly obtain not having alcohol, low alcohol beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120649A CN1078612C (en) | 1999-12-21 | 1999-12-21 | Technology for producing brewing non-alcohol or low-alcohol beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120649A CN1078612C (en) | 1999-12-21 | 1999-12-21 | Technology for producing brewing non-alcohol or low-alcohol beer |
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| Publication Number | Publication Date |
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| CN1263939A CN1263939A (en) | 2000-08-23 |
| CN1078612C true CN1078612C (en) | 2002-01-30 |
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| CN99120649A Expired - Fee Related CN1078612C (en) | 1999-12-21 | 1999-12-21 | Technology for producing brewing non-alcohol or low-alcohol beer |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101544934B (en) * | 2008-03-24 | 2012-07-25 | 兖州市兴达酒业有限公司 | Mung bean white spirit and production process |
| JP4615058B1 (en) * | 2009-07-17 | 2011-01-19 | 麒麟麦酒株式会社 | Alcohol zero beer-like malt beverage and method for producing the same |
| CN101875899B (en) * | 2010-05-07 | 2013-02-27 | 青岛啤酒股份有限公司 | Alcohol-free beer and preparation method thereof |
| RU2599451C2 (en) * | 2011-11-22 | 2016-10-10 | Сантори Холдингз Лимитед | Non-alcoholic beer-flavored beverage with tangy taste |
| DK2794641T3 (en) * | 2011-12-22 | 2017-03-13 | Dupont Nutrition Biosci Aps | POLYPEPTIDES WITH GLUCOAMYLASE ACTIVITY AND PROCEDURES FOR PREPARING IT |
| CN106701379A (en) * | 2017-01-19 | 2017-05-24 | 贵州遵义邵氏农业科技有限公司 | Tea beer drink and making method thereof |
| CN108893215B (en) * | 2018-07-25 | 2021-05-11 | 青岛啤酒股份有限公司 | Alcohol-free beer for reducing satiety after being drunk by human body and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124764A (en) * | 1994-06-02 | 1996-06-19 | 圣安娜葡萄酒产销联合开发有限公司 | Alcohal removal procedure for alcoholic beverages and low alcoholic grading beverages obtained thereby |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124764A (en) * | 1994-06-02 | 1996-06-19 | 圣安娜葡萄酒产销联合开发有限公司 | Alcohal removal procedure for alcoholic beverages and low alcoholic grading beverages obtained thereby |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
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| CN1263939A (en) | 2000-08-23 |
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