CN109468185A - A kind of preparation method of mulberries alcohol-free beer - Google Patents
A kind of preparation method of mulberries alcohol-free beer Download PDFInfo
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- CN109468185A CN109468185A CN201811637175.8A CN201811637175A CN109468185A CN 109468185 A CN109468185 A CN 109468185A CN 201811637175 A CN201811637175 A CN 201811637175A CN 109468185 A CN109468185 A CN 109468185A
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
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Abstract
The invention discloses a kind of preparation methods of mulberries alcohol-free beer, method includes the following steps: after being ground in investment ball mill after rice and malt are mixed according to the ratio that weight ratio is 5-8:3, it is fitted into bag filter, bag filter is transferred in reaction kettle again, deionized water is added, by negative pressure, extracting solution is obtained；Saccharification processing 1-3 hours is carried out to extracting solution, the hops that extracting solution weight is added boils 20-35 minutes to obtain wheat juice；Mulberries fermentation is taken into mulberries fermentation liquid；It ferments being sent into fermentor after wheat juice addition fixed yeast, after fermentation, yeast is drained, mulberries fermentation liquid is added, is sheared 5-10 minutes using in high-speed shearing machine, refined filtration, it stands, dealcoholysis, the filling mulberries alcohol-free beer up to 2-4 P, wherein, the additive amount of mulberries fermentation liquid is 0.1-0.5 times of wheat juice.Beer taste of the present invention is good, full of nutrition, and easily prepared.
Description
Technical field
The invention belongs to technical field of beer production, and in particular to a kind of preparation method of mulberries alcohol-free beer.
Background technique
Alcohol-free beer refers to not spirituosity or the little beer of alcohol content, for the rule of alcohol content in alcohol-free beer
Fixed, in China it is generally acknowledged that alcohol content is lower than 0 .5%, but still it is typical to maintain the color, fragrance and foam of traditional beer etc.
Feature, and have the characteristics that mostly drink is not liquor-saturated, meets the health care requirement of today's society.
The production technology of alcohol-free beer is broadly divided into two kinds: one kind is dealcoholysis method, and another kind is limited fermentation.Dealcoholysis
Method is to remove the alcohol in normal fermentation beer by various means, to reach the required standards.Limited fermentation is limitation
Fermentability sugared content in wheat juice and its direction converted to alcohol is limited, controls the yield of alcohol in beer fermentation process
It is in required range.
Application number 200710013532.9 discloses the preparation method of a kind of alcohol-free beer base-material and alcohol-free beer, belongs to beer
Wine production technical field.The preparation of alcohol-free beer base-material, including the preparation of wheat juice, restricted fermentation, fermentation liquid vacuum concentration etc., by powder
Broken raw material feeds intake by 1: 3~4 material-water ratio at 35~38 DEG C, through saccharification, filters, boils, adds hops, precipitating, bosher
Sequence, the final shaping are 11 ° of P wheat juice.Alcohol-free beer base-material is diluted, inflates, mixes, deposits by the preparation method of alcohol-free beer
Storage 2-3 days, obtains the alcohol-free beer that property is stable, mouthfeel is excellent, and alcohol content is low, and taste and ordinary beer are extremely close,
It can satisfy the needs of many special populations, but the alcohol-free beer nutrition is dull, residual sugar content is high, is not appropriate for answering for a long time
With.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of preparation methods of mulberries alcohol-free beer, should
Preparation method is simple, and beer is full of nutrition, and production energy consumption is low, is fermented using immobilization fermentation bacterium in restricted fermentation, therewith eventually
It only ferments to control the content of alcohol, guarantees the nutrition of alcohol-free beer.
A kind of preparation method of mulberries alcohol-free beer, comprising the following steps:
Step 1, it puts into ball mill after grinding, is packed into saturating after rice and malt being mixed according to the ratio that weight ratio is 5-8:3
It analyses in bag, then bag filter is transferred in reaction kettle, deionized water is added, by negative pressure, obtain extracting solution；
Step 2, saccharification processing 1-3 hours is carried out to extracting solution, the hops that extracting solution weight is added boils 20-35 minutes to obtain wheat
Juice；
Step 3, the mulberries that hardness is moderate, mature are selected, are cleaned up, are transferred in fermenting case after blending, bacillus subtilis is accessed
Bacterium, 35-40 DEG C fermentation 24-30 hours, filtering, take mulberries fermentation liquid；
Step 4, wheat juice is added to be sent into fermentor after fixed yeast and is fermented, after fermentation, drain yeast, then plus
Enter mulberries fermentation liquid, sheared 5-10 minutes using in high-speed shearing machine, refined filtration, stands 15-20 hours, then carry out dealcoholation treatment,
The last filling mulberries alcohol-free beer up to 2-4 P, wherein the additive amount of mulberries fermentation liquid is 0.1-0.5 times of wheat juice.
It is that saccharification processing is fermented using great-jump-forward in step 2 as improved, reduces fermentable sugar in fermentation process
Point.
Further improved to be, great-jump-forward saccharification is divided into 2 steps, 30-48 DEG C saccharification 30-40 minutes, then be warming up to 50-65 DEG C
Lower saccharification terminates.
Further improved to be, the heating rate of great-jump-forward saccharification is 2-8 DEG C/min.
It is, the preparation method of immobilized yeast described in step 4 that active carbon is immersed into dopamine solution 10- as improved
It is ground, then brewer's yeast is inoculated on active carbon after cold treatment 5-10 minutes at 4-8 DEG C within 20 minutes, plasma radiation processing
After 1-3s, naturally dry.
The utility model has the advantages that
Compared with prior art, the purpose of the present invention is to provide a kind of preparation method of mulberries alcohol-free beer, this method is simple,
It is low for equipment requirements, and gained beer is full of nutrition, more like ordinary beer, specific manifestation has:
1, the present invention grinds loading bag filter after mixing rice and malt, obtains extracting solution by negative pressure, reduces and be saccharified
Filter operation in journey, simplifies program, shortens the time, and improves the nutritional ingredient of beer
2, brewer's yeast is inoculated on treated active carbon, recycles plasma processing techniques, handled brewer's yeast, mention
The fermentation efficiency of high brewer's yeast shortens fermentation time；
3, after to component packet transaction, the content of sugar is reduced, nutrient is improved and is absorbed by the body rate；
4, the present invention by great-jump-forward saccharification combination termination fermentation while applying, and has efficiently controlled the content of alcohol and battalion in beer
It forms point.
Specific embodiment
The present invention is further described in detail below by specific embodiment.
Embodiment 1
A kind of preparation method of mulberries alcohol-free beer, comprising the following steps:
Step 1, it is put into ball mill after rice and malt being mixed according to the ratio that weight ratio is 5:3 after grinding, is packed into dialysis
In bag, then bag filter is transferred in reaction kettle, deionized water is added, pass through negative pressure, obtains extracting solution；
Step 2, saccharification processing 1 hour is carried out to extracting solution, the hops that extracting solution weight is added boils 20 minutes to obtain wheat juice；Sugar
Change processing to ferment using great-jump-forward, be divided into 2 steps, 30 DEG C are saccharified 30 minutes, then are warming up to saccharification at 50 DEG C and terminate, and great-jump-forward sugar
The heating rate of change is 2 DEG C/min；
Step 3, the mulberries that hardness is moderate, mature are selected, are cleaned up, are transferred in fermenting case after blending, bacillus subtilis is accessed
Bacterium, 35 DEG C ferment 24 hours, and filtering takes mulberries fermentation liquid；
Step 4, wheat juice is added to be sent into fermentor after fixed yeast and is fermented, after fermentation, drain yeast, then plus
Enter mulberries fermentation liquid, sheared 5 minutes using in high-speed shearing machine, refined filtration, after standing 15 hours, vacuum dealcoholysis, is gone at 32 DEG C
Except alcohol, after alcohol is evaporated out, stops heating, after natural cooling, then pour the content of carbon dioxide to carbon dioxide
For 0.2-0.35%, the filling mulberries alcohol-free beer up to 2 P, wherein the additive amount of mulberries fermentation liquid is 0.1 times of wheat juice.
Wherein, active carbon is immersed cold treatment 5 at 4 DEG C of dopamine solution 10 minutes by the preparation method of the immobilized yeast
After minute, grind, then brewer's yeast is inoculated on active carbon, after plasma radiation handles 1s, naturally dry.
The alcohol-free beer lilac of embodiment 1, transparent clear, hops fragrance is obvious, and feeling of freshness is taught, coloration 5.2, glues
Degree is 1.52cP, pH 4.18, amino acid content 75.685mg/L, total reducing sugars 0.8725g/100mL.
Embodiment 2
A kind of preparation method of mulberries alcohol-free beer, comprising the following steps:
Step 1, it is put into ball mill after rice and malt being mixed according to the ratio that weight ratio is 7:3 after grinding, is packed into dialysis
In bag, then bag filter is transferred in reaction kettle, deionized water is added, pass through negative pressure, obtains extracting solution；
Step 2, saccharification processing 2 hours is carried out to extracting solution, the hops that extracting solution weight is added boils 32 minutes to obtain wheat juice；Sugar
Change processing to ferment using great-jump-forward, great-jump-forward saccharification is divided into 2 steps, and 35 DEG C are saccharified 38 minutes, then is warming up to saccharification at 55 DEG C and terminates；
The heating rate of great-jump-forward saccharification is 6 DEG C/min
Step 3, the mulberries that hardness is moderate, mature are selected, are cleaned up, are transferred in fermenting case after blending, bacillus subtilis is accessed
Bacterium, 38 DEG C ferment 28 hours, and filtering takes mulberries fermentation liquid；
Step 4, wheat juice is added to be sent into fermentor after fixed yeast and is fermented, after fermentation, drain yeast, then plus
Enter mulberries fermentation liquid, is sheared 5-10 minutes using in high-speed shearing machine, refined filtration, it is filling up to 2-4 P after standing 15-20 hours
Mulberries alcohol-free beer, wherein the additive amount of mulberries fermentation liquid is 0.1-0.5 times of wheat juice.
Wherein, the preparation method of immobilized yeast described in step 4 immerses active carbon at 6 DEG C of dopamine solution 18 minutes
It after cold treatment 8 minutes, grinds, then brewer's yeast is inoculated on active carbon, after plasma radiation handles 2s, naturally dry, i.e.,
It can.
The alcohol-free beer lilac of embodiment 2, transparent clear, hops fragrance is obvious, and feeling of freshness is taught, coloration 5.3, glues
Degree is 1.32cP, pH 4.28, amino acid content 78.675mg/L, total reducing sugars 0.7625g/100mL.
Embodiment 3
A kind of preparation method of mulberries alcohol-free beer, comprising the following steps:
Step 1, it is put into ball mill after rice and malt being mixed according to the ratio that weight ratio is 8:3 after grinding, is packed into dialysis
In bag, then bag filter is transferred in reaction kettle, deionized water is added, pass through negative pressure, obtains extracting solution；
Step 2, saccharification processing 3 hours is carried out to extracting solution, the hops that extracting solution weight is added boils 35 minutes to obtain wheat juice；Sugar
Change processing to ferment using great-jump-forward, great-jump-forward saccharification is divided into 2 steps, and 48 DEG C are saccharified 40 minutes, then is warming up to saccharification at 65 DEG C and terminates；
The heating rate of great-jump-forward saccharification is 8 DEG C/min
Step 3, the mulberries that hardness is moderate, mature are selected, are cleaned up, are transferred in fermenting case after blending, bacillus subtilis is accessed
Bacterium, 40 DEG C ferment 30 hours, and filtering takes mulberries fermentation liquid；
Step 4, wheat juice is added to be sent into fermentor after fixed yeast and is fermented, after fermentation, drain yeast, then plus
Enter mulberries fermentation liquid, is sheared 5-10 minutes using in high-speed shearing machine, refined filtration, it is filling up to 2-4 P after standing 15-20 hours
Mulberries alcohol-free beer, wherein the additive amount of mulberries fermentation liquid is 0.1-0.5 times of wheat juice.
Wherein, active carbon is immersed cold treatment 10 at 8 DEG C of dopamine solution 20 minutes by the preparation method of the immobilized yeast
After minute, grind, then brewer's yeast is inoculated on active carbon, after plasma radiation handles 3s, naturally dry.
The alcohol-free beer lilac of embodiment 3, transparent clear, hops fragrance is obvious, and feeling of freshness is taught, coloration 5.0, glues
Degree is 1.52cP, pH 4.28, amino acid content 70.601mg/L, total reducing sugars 0.7725g/100mL.
Comparative example 1
In addition to the fermentation of step 3 is changed in step 4 directly addition, remaining is constant.
The alcohol-free beer lilac of comparative example 1, transparent clear, hops fragrance is obvious, and feeling of freshness is taught, coloration 3.0, glues
Degree is 2.38cP, pH 3.18, amino acid content 48.682mg/L, total reducing sugars 1.7825g/100mL.
It can be seen from the results above that separately fermentation facilitates, amino acid content in alcohol-free beer is improved, and reduce viscous
Degree, gained beer is more like ordinary beer.
The foregoing is only a preferred embodiment of the present invention, the scope of protection of the present invention is not limited to this, it is any ripe
Know those skilled in the art within the technical scope of the present disclosure, the letter for the technical solution that can be become apparent to
Altered or equivalence replacement are fallen within the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of mulberries alcohol-free beer, which comprises the following steps: step 1, rice and malt are pressed
After being ground in investment ball mill after the ratio mixing that weight ratio is 5-8:3, it is fitted into bag filter, then bag filter is transferred to reaction
In kettle, deionized water is added, by negative pressure, obtains extracting solution；Step 2, saccharification processing 1-3 hours is carried out to extracting solution, be added
The hops of extracting solution weight boils 20-35 minutes to obtain wheat juice；Step 3, the mulberries that hardness is moderate, mature are selected, are cleaned up,
Be transferred in fermenting case after blending, access bacillus subtilis, 35-40 DEG C fermentation 24-30 hours, filter, take mulberries fermentation liquid；Step
Rapid 4, it ferments being sent into fermentor after wheat juice addition fixed yeast, after fermentation, drains yeast, add mulberries
Fermentation liquid is sheared 5-10 minutes, refined filtration using in high-speed shearing machine, is stood 15-20 hours, then carry out dealcoholation treatment, is finally filled
Fill the mulberries alcohol-free beer up to 2-4 P, wherein the additive amount of mulberries fermentation liquid is 0.1-0.5 times of wheat juice.
2. a kind of preparation method of mulberries alcohol-free beer according to claim 1, which is characterized in that in step 2 at saccharification
Reason is fermented using great-jump-forward, reduces fermentable sugar in fermentation process.
3. a kind of preparation method of mulberries alcohol-free beer according to claim 2, which is characterized in that great-jump-forward saccharification is divided into
2 steps, 30-48 DEG C saccharification 30-40 minutes, then be warming up at 50-65 DEG C saccharification and terminate.
4. a kind of preparation method of mulberries alcohol-free beer according to claim 3, which is characterized in that the liter of great-jump-forward saccharification
Warm speed is 2-8 DEG C/min.
5. a kind of preparation method of mulberries alcohol-free beer according to claim 1, which is characterized in that solid described in step 4
Active carbon is immersed dopamine solution 10-20 minutes at 4-8 DEG C after cold treatment 5-10 minutes, ground by the preparation method for determining yeast,
Brewer's yeast is inoculated on active carbon again, after plasma radiation handles 1-3s, naturally dry.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232686A (en) * | 2022-07-12 | 2022-10-25 | 广西工业职业技术学院 | Production process of mulberry flavor beer and mulberry flavor beer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115232686A (en) * | 2022-07-12 | 2022-10-25 | 广西工业职业技术学院 | Production process of mulberry flavor beer and mulberry flavor beer |
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