CN110616134A - 0.0% vol alcohol-free IPA beer and preparation method thereof - Google Patents

0.0% vol alcohol-free IPA beer and preparation method thereof Download PDF

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Publication number
CN110616134A
CN110616134A CN201911025255.2A CN201911025255A CN110616134A CN 110616134 A CN110616134 A CN 110616134A CN 201911025255 A CN201911025255 A CN 201911025255A CN 110616134 A CN110616134 A CN 110616134A
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China
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beer
alcohol
natural
ipa
vol
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CN201911025255.2A
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Chinese (zh)
Inventor
尹花
董建军
邢磊
常宗明
胡孝丛
钱中华
黄树丽
刘晓琳
张文铎
岳杰
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青岛啤酒股份有限公司
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Priority to CN201911025255.2A priority Critical patent/CN110616134A/en
Publication of CN110616134A publication Critical patent/CN110616134A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • C12C12/04Beer with low alcohol content
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/02Additives for beer
    • C12C5/026Beer flavouring preparations
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
    • C12H3/02Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Abstract

The invention provides 0.0 vol% alcohol-free IPA beer and a preparation method thereof, belongs to the technical field of beer brewing, and can solve the problems that the conventional alcohol-free beer lacks the alcohol ester flavor of the conventional beer, and is light in taste and prominent in acid feeling. The technical scheme comprises 0.0 vol% alcohol-free IPA beer, wherein the alcohol content of the beer is less than 0.05 vol%, the bitter taste quality is 30EBC-60EBC, the concentration of original wort is 5.5-7.5P, the carbon dioxide content is 0.50-0.60% mass, the total alcohol is more than or equal to 15mg/L, the total ester is more than or equal to 5mg/L, and the total hop aroma is more than or equal to 50 mu g/L. The beer is prepared by the following steps: the IPA beer is sequentially subjected to the steps of preheating, degassing, dealcoholization, cooling, carbon dioxide filling, post-modification, stabilization and filling to prepare the 0.0% vol alcohol-free IPA beer.

Description

0.0% vol alcohol-free IPA beer and preparation method thereof

Technical Field

The invention belongs to the technical field of beer brewing, and particularly relates to alcohol-free IPA beer with the alcoholic strength of 0.0% vol and a preparation process thereof.

Background

The alcohol-free beer, namely the beer without alcohol or with very low alcohol content, has different standards for the alcohol content in the alcohol-free beer, and the alcohol content in China is less than or equal to 0.5 percent vol beer. The alcohol-free beer still retains the typical characteristics of the traditional beer such as color, flavor, foam and the like, has the characteristic of no drunkenness after being drunk for a plurality of times, and meets the health care requirement of the current society.

Compared with the traditional beer, the alcohol-free beer generally has the wheat flavor of the traditional beer, but lacks the alcohol ester flavor of the traditional beer; in addition, because alcohol has a great influence on the taste of beer, beer usually has a wheat juice taste after alcohol is removed, the taste is light, and the sour taste is prominent. At present, the products in the domestic market are mainly alcohol-free lager beer with the alcoholic strength less than or equal to 0.5 vol%, and the taste is not good enough. Therefore, the development of alcohol-free beer with the flavor and taste similar to those of the traditional IPA beer has great market prospect.

Disclosure of Invention

The invention provides 0.0% vol alcohol-free IPA beer and a preparation process thereof, and the product has a taste close to that of IPA beer, has a typical hop aroma of IPA, and has obvious flavors of citrus and tropical fruits and alcohol ester, is tasty and refreshing, full in wine body, balanced in acid feeling, bitter and sweet, and good in drinkability.

In order to achieve the aim, the invention provides 0.0 vol alcohol-free IPA beer, wherein the alcoholic strength of the beer is less than 0.05 vol, the bitter taste quality is 30EBC-60EBC, the concentration of the original wort is 5.5 degrees P-7.5 degrees P, the carbon dioxide content is 0.50% mass-0.60% mass, the total alcohol is more than or equal to 15mg/L, the total ester is more than or equal to 5mg/L, and the total hop aroma is more than or equal to 50 mu g/L.

The invention also provides a preparation method of the 0.0 percent vol alcohol-free IPA beer, which comprises the following steps: the IPA beer is sequentially subjected to the steps of preheating, degassing, dealcoholization, cooling, carbon dioxide filling, post-modification, stabilization and filling to prepare the 0.0% vol alcohol-free IPA beer.

Preferably, the preparation method of the 0.0% vol alcohol-free IPA beer is as follows:

s1, preheating: preheating IPA beer to 40-43 deg.C by thin plate heat exchanger;

s2, degassing: degassing preheated IPA beer in vacuum degree of 80-90mbar until carbon dioxide in the IPA beer is completely discharged;

s3, dealcoholization: vacuum distilling the degassed IPA beer at 40-43 deg.C under vacuum degree of 80-90mbar until ethanol content is reduced to below 0.05% vol;

s4, cooling: cooling the dealcoholized wine liquid to 0-4 ℃ by a thin plate heat exchanger;

s5, filling carbon dioxide: the content of carbon dioxide in the liquor is 0.50-0.60% mass;

s6 post-modification: adding natural beer essence, natural hops oil and natural sweet components;

s7, stabilizing: standing the alcohol-free beer in a sake tank for more than 4 hours;

s8, filling: filling, sterilizing, labeling and packaging to obtain 0.0% vol alcohol-free IPA beer

Preferably, the adding amount of the natural beer essence is 0.05% -0.2%, preferably 0.1%; the addition amount of natural hop oil is 0.005-0.015%, preferably 0.01%; the addition amount of the natural sweet taste component is 0.3g/100mL-2.3g/100mL, preferably 0.8g/100mL in terms of sugar.

Preferably, the natural beer flavor is selected from alcohol-free natural products containing alcohol esters, malt, and the like, the natural hop oil is selected from alcohol-free natural products containing linalool, terpineol, citronellol, and the like, and the natural sweet component is selected from at least one of fructose syrup, maltose syrup, sucrose syrup, glucose syrup, and white granulated sugar.

Preferably, the natural beer essence, the natural hop oil and the natural sweet components are added in an online feeding manner.

The IPA beer is prepared by the following method:

the preparation method comprises the steps of taking ai Er malt and burnt malt as main raw materials, crushing, saccharifying, filtering, boiling, carrying out rotary precipitation, cooling and oxygenating, adding yeast, fermenting and filtering to prepare the IPA beer.

Preferably, the preparation method specifically comprises the following steps:

mixing folium Artemisiae Argyi malt and burnt folium Hordei Germinatus, pulverizing, mixing at a ratio of material to water of 1:3-1:4, and saccharifying after protein is stopped at 50-55 deg.C;

filtering the saccharified mash at 73 + -1 deg.C to obtain clear wort, boiling, and adding hops or hops product during boiling;

carrying out rotary precipitation after boiling, and adding hops or hop products in the rotary precipitation process;

then cooling to 16-20 deg.C, oxygenating, inoculating yeast, and fermenting with or without adding flos Lupuli or flos Lupuli product to obtain beer fermentation liquid;

filtering the beer fermentation liquor to obtain IPA beer;

the hop or hop product is of at least one of Cascade, century (Centennial), western cui (cisra), gold (gold), basil (Palisade), spring and autumn (Equinox) or Simcoe (Simcoe). .

Compared with the prior art, the invention has the advantages and positive effects that:

1. the alcohol content of the 0.0 vol alcohol-free IPA beer provided by the invention is less than 0.05 vol, the bitter taste quality is 30EBC-60EBC, the concentration of the original wort is 5.5-7.5P, the total alcohol is more than or equal to 15mg/L, the total ester is more than or equal to 5mg/L, the total hop aroma is more than or equal to 50 mu g/L, the alcohol content is extremely low, and the high nutritive value is achieved.

2. The invention takes IPA beer as base wine, and reduces the ethanol content to below 0.05 percent vol under the low temperature condition through the vacuum degassing and dealcoholization technology, thus keeping the inherent flavor of the IPA beer, and simultaneously improving the taste of the beer by adding natural beer essence, natural hop oil and natural sweet components. The preparation process is reasonable, the production is stable, and the industrial application is easy.

3. The product of the invention has a taste close to that of IPA beer, has typical hop aroma of IPA, has the flavors of citrus and tropical fruits, has obvious alcohol ester, is tasty and refreshing, has full wine body, balanced acid feeling, is bitter and sweet, and has good drinkability.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides 0.0 vol% alcohol-free IPA beer, wherein the alcohol content of the beer is less than 0.05 vol%, the bitter taste quality is 30EBC-60EBC, the concentration of original wort is 5.5 degrees P-7.5 degrees P, the carbon dioxide content is 0.50% mass-0.60% mass, the total alcohol is more than or equal to 15mg/L, the total ester is more than or equal to 5mg/L, and the total hop aroma is more than or equal to 50 mu g/L.

The alcohol degree of the beer provided by the embodiment is less than 0.05% vol, is much lower than that of alcohol-free beer sold in the market at present, can greatly reduce the alcohol intake of consumers, has relatively higher concentration of wort, has higher nutritional value and longer shelf life, and accords with the habit of healthy diet of the consumers. In addition, the beer has the similar taste to the traditional IPA beer, has the typical hop aroma of IPA, has the flavors of citrus and tropical fruits and alcohol ester, is tasty and refreshing, has full wine body, balanced sour feeling, is bitter and sweet after taste, and has good drinkability.

The embodiment of the invention also provides a preparation method of the 0.0 percent vol alcohol-free IPA beer, which comprises the following steps: the IPA beer is sequentially subjected to the steps of preheating, degassing, dealcoholization, cooling, carbon dioxide filling, post-modification, stabilization and filling to prepare the 0.0% vol alcohol-free IPA beer.

In the above examples, the specific steps of preparing the 0.0% vol alcohol-free IPA beer are as follows:

s1, preheating: preheating IPA beer to 40-43 deg.C by thin plate heat exchanger;

in the step, the preheating is used for facilitating the removal of the carbon dioxide gas, the temperature control is very important, the removal speed of the carbon dioxide is influenced by the low temperature, and the production efficiency is reduced; if the temperature is too high, the substances in the beer may react unnecessarily, and the quality and the taste are affected.

S2, degassing: degassing preheated IPA beer in vacuum degree of 80-90mbar until carbon dioxide in the IPA beer is completely discharged;

s3, dealcoholization: vacuum distilling the degassed IPA beer at 40-43 deg.C under vacuum degree of 80-90mbar until ethanol content is reduced to below 0.05% vol;

the invention carries out degassing and dealcoholization in two steps, and aims to ensure the original flavor of beer as much as possible while ensuring the removal effect. The purpose of degassing is to remove carbon dioxide from beer, and the carbon dioxide contained in beer can influence the next dealcoholization. The dealcoholization needs to be carried out at a higher vacuum degree and a lower temperature, under the condition, the alcohol content can be reduced to be less than 0.05 percent vol, and the beer is prevented from being excessively heated, losing the original flavor of the beer and influencing the taste. Therefore, degassing and dealcoholization must be performed in order.

S4, cooling: cooling the dealcoholized wine liquid to 0-4 ℃ by a thin plate heat exchanger; lowering the temperature to 0-4 ℃ facilitates the dissolution of carbon dioxide and the filling of carbon dioxide in S5.

S5, filling carbon dioxide: the content of carbon dioxide in the liquor is 0.50-0.60% mass; the beer with high carbon dioxide content has good taste, and the beer with high carbon dioxide content can explode if the carbon dioxide content is too high, so that the range is selected from the viewpoint of killing the taste and avoiding the bottle explosion. In addition, the carbon dioxide filled in the step is fresh carbon dioxide, although the carbon dioxide in the S2 contains a small amount of flavor substances, a certain amount of ethanol is inevitably entrained, and the carbon dioxide in the S2 is used, so that the content of the ethanol in the product is difficult to control, and therefore, the fresh carbon dioxide is required to be filled.

S6 post-modification: adding natural beer essence, natural hops oil and natural sweet components;

in the step, natural beer essence, natural hop oil and natural sweet components are added into the wine liquid to improve the taste, and although most of flavor substances are reserved in the operation steps, the sour and bitter taste of the product is difficult to mask due to extremely low ethanol content, so that the product has light taste, prominent sour taste and poor taste. Therefore, it is necessary to add appropriate amounts of flavor and sweetness components to adjust the mouthfeel of the product. The adding amount of the natural beer essence is 0.05-0.2%, and preferably 0.1%; the addition amount of natural hop oil is 0.005-0.015%, preferably 0.01%; the addition amount of the natural sweet taste component is 0.3g/100mL-2.3g/100mL, preferably 0.8g/100mL in terms of sugar.

In a preferred embodiment, the natural beer flavor is selected from alcohol-free natural products containing alcohol esters, malt, and the like, the natural hop oil is selected from alcohol-free natural products containing linalool, terpineol, citronellol, and the like, and the natural sweet component is selected from at least one of fructose syrup, maltose syrup, sucrose syrup, glucose syrup, and white granulated sugar. The selected essence and the sweet taste components are natural products, so that the taste is improved, and the consumption concept of green and health is met.

In the above examples, the natural beer flavor, natural hop oil and natural sweet component were added in an on-line feeding manner; the beer is dealcoholized and then enters a clear wine tank through a pipeline, auxiliary materials are added on the pipeline, and the adding flow rate is automatically adjusted according to the outlet flow rate of the alcohol-free beer. The addition mode can uniformly mix the additive with the dealcoholized beer, and is favorable for the consistency of the dealcoholized beer.

S7, stabilizing: standing the alcohol-free beer in a sake tank for more than 4 hours;

s8, filling: filling, sterilizing, labeling and packaging to obtain the 0.0 percent vol alcohol-free IPA beer.

Both S7 and S8 are conventional.

In an alternative embodiment, the IPA beer is prepared by using the Aier malt and the burnt malt as main raw materials and performing the steps of crushing, saccharifying, filtering, boiling, rotary precipitation, cooling and oxygenating, adding the yeast, fermenting and filtering.

In a preferred embodiment, the preparation method specifically comprises the following steps:

mixing folium Artemisiae Argyi malt and burnt folium Hordei Germinatus, pulverizing, mixing at a ratio of material to water of 1:3-1:4, and saccharifying after protein is stopped at 50-55 deg.C;

filtering the saccharified mash at 73 + -1 deg.C to obtain clear wort, boiling, and adding hops or hops product during boiling;

carrying out rotary precipitation after boiling, and adding hops or hop products in the rotary precipitation process;

then cooling to 16-20 deg.C, oxygenating, inoculating yeast, and fermenting with or without adding flos Lupuli or flos Lupuli product to obtain beer fermentation liquid;

filtering the beer fermentation liquor to obtain IPA beer;

the hop or hop product is of at least one of Cascade, century (Centennial), western cui (cisra), gold (gold), basil (Palisade), spring and autumn (Equinox) or Simcoe (Simcoe). .

It will be appreciated that the base liquor used in the present invention may be prepared by other methods or other varieties of IPA beer other than the IPA beer prepared by the method described in the above examples, and that 0.0% vol IPA free IPA beer may be similarly prepared by the method described in the examples of the present invention.

In order to more clearly and specifically describe the 0.0% vol alcohol-free IPA beer and the method of making the same provided by the present invention, reference will now be made to specific examples.

Example 1

The IPA beer is sequentially subjected to preheating, degassing, dealcoholization (the alcoholic strength is less than 0.05 percent vol), cooling (the alcoholic strength is cooled to 0-4 ℃), filling carbon dioxide (the temperature is cooled to 0-4 ℃), post-modifying (0.05 percent of alcohol-free natural beer essence containing alcohol ester, wheat fragrance and other substances is added, 0.005 percent of alcohol-free natural products containing linalool, terpineol, citronellol and other substances are added, 0.3g (calculated by the sugar content) of natural sweet component cane sugar is added, the true concentration of the alcohol-free beer reaches 5.5 degrees P), stabilizing (stabilizing for more than 4 hours) and filling to prepare the 0.0 percent vol alcohol-free IPA beer.

Example 2

The IPA beer is sequentially subjected to preheating, degassing, dealcoholization (the alcoholic strength is less than 0.05 percent vol), cooling (cooling to 0-4 ℃), filling carbon dioxide (cooling to 0-4 ℃), post-modifying (adding 0.1 percent of alcohol-free natural beer essence containing alcohol ester, wheat fragrance and other substances, adding 0.01 percent of alcohol-free natural products containing linalool, terpineol, citronellol and other substances, adding 0.8g (calculated by the sugar content) of natural sweet components (80 percent of malt syrup), ensuring that the true concentration of the alcohol-free beer reaches 6.0 DEG P), stabilizing (stabilizing for more than 4 hours), and filling to prepare the 0.0 percent vol alcohol-free IPA beer.

Example 3

The IPA beer is sequentially subjected to preheating, degassing, dealcoholization (the alcoholic strength is less than 0.05 percent vol), cooling (cooling to 0-4 ℃), filling carbon dioxide (cooling to 0-4 ℃), post-modifying (adding 0.2 percent of alcohol-free natural beer essence containing alcohol ester, wheat fragrance and the like, adding 0.015 percent of alcohol-free natural products containing linalool, terpineol, citronellol and the like, adding 2.3g (calculated by the sugar content) of natural sweet components (80 percent of malt syrup), ensuring that the true concentration of the alcohol-free beer reaches 7.5 DEG P), stabilizing (stabilizing for more than 4 hours), and filling to prepare the 0.0 percent vol alcohol-free IPA beer.

Comparative example 1

The IPA beer of examples 1-3 of the present invention was selected as comparative example 1 and prepared as follows:

90% of folium artemisiae argyi and 10% of scorched malt in parts by weight; pulverizing, mixing with water at a ratio of 1:3-1:4, and saccharifying after protein resting at 50-55 deg.C; then filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, and adding hops or hop products in the boiling process; carrying out rotary precipitation after boiling, and adding hops or hop products in the rotary precipitation process; then cooling to 16-20 ℃, and simultaneously oxygenating and inoculating the yeast to the fermentation liquor to ferment so as to obtain beer fermentation liquor; filtering the beer fermentation liquor to obtain IPA beer;

comparative example 2

Using 0.5% vol alcohol-free IPA beer as comparative example 2, the preparation method is as follows:

the IPA beer is sequentially subjected to preheating, degassing, dealcoholization (the alcoholic strength is less than 0.05 percent vol), aroma backfilling (the alcoholic strength after backfilling is less than 0.2 percent vol), cooling (the alcoholic strength is less than 0-4 ℃ after cooling), carbon dioxide filling (the alcoholic strength is less than or equal to 0.5 percent vol) and IPA clear wine backfilling (the alcoholic strength after backfilling is less than or equal to 0.5 percent vol), stabilization (the alcoholic strength is more than 4 hours), and filling to prepare the alcohol-free IPA beer with the alcoholic strength of 0.5 percent vol.

The result of the detection

TABLE 1 results of physical and chemical tests and evaluations of beer in examples and comparative examples

As shown in Table 1, it can be seen from the comparison of the examples with the comparison of example 1 that the 0.0% volIPA beer provided by the examples of the present invention retains the aroma and bitterness of IPA beer, the alcohol content and energy are greatly reduced, and the total alcohol and total ester can be adjusted by post-modification to a certain level, the taste is close to that of IPA beer, the typical aroma of IPA hops, the citrus and tropical fruit flavors, the alcohol ester is obvious, the beer is tasty, the body is full, the acid feeling is balanced, the aftertaste is sweet, and the drinkability is good. Compared with the comparative example 2, the alcohol ester content is high, the taste is full, the acid feeling is balanced, and the taste is good.

Claims (10)

  1. The alcohol-free IPA beer with the alcohol content of 1.0.0% vol is less than 0.05% vol, the bitter taste quality is 30EBC-60EBC, the original wort concentration is 5.5-7.5P, the carbon dioxide content is 0.50-0.60% mass, the total alcohol is more than or equal to 15mg/L, the total ester is more than or equal to 5mg/L, and the total hop aroma is more than or equal to 50 mu g/L.
  2. 2. The method of claim 1, wherein the IPA beer is pre-heated, de-aerated, de-alcoholized, cooled, filled with carbon dioxide, post-modified, stabilized, and filled to obtain 0.0 vol% IPA beer.
  3. 3. The method according to claim 2, characterized in that the degassing step comprises in particular: the IPA beer preheated to 40-43 deg.C was degassed by vacuum at 80-90mbar until carbon dioxide in the IPA beer was completely removed.
  4. 4. The method according to claim 2, wherein the dealcoholizing step specifically comprises: vacuum distilling the degassed IPA beer at 40-43 deg.C under vacuum degree of 80-90mbar until ethanol content is reduced to below 0.05% vol.
  5. 5. The method according to claim 2, wherein the post-modification step specifically comprises: natural beer essence, natural hop oil and natural sweet components are added into the dealcoholized IPA beer.
  6. 6. The preparation method according to claim 5, wherein the natural beer flavor is added in an amount of 0.05 to 0.2 percent by weight, preferably 0.1 percent by weight; the addition amount of natural hop oil is 0.005-0.015%, preferably 0.01%; the addition amount of the natural sweet taste component is 0.3g/100mL-2.3g/100mL, preferably 0.8g/100mL in terms of sugar.
  7. 7. The method according to claim 5, wherein the natural hop oil is selected from alcohol-free natural products containing linalool, terpineol, citronellol, etc., and the natural sweet component is selected from at least one of high fructose syrup, maltose syrup, sucrose syrup, glucose syrup, and white sugar.
  8. 8. The method according to claim 5, wherein the natural beer flavor, the natural hop oil and the natural sweet component are added in an on-line feeding manner.
  9. 9. The method of claim 2, wherein the IPA beer is prepared by the method of:
    the preparation method comprises the steps of taking ai Er malt and burnt malt as main raw materials, crushing, saccharifying, filtering, boiling, carrying out rotary precipitation, cooling and oxygenating, adding yeast, fermenting and filtering to prepare the IPA beer.
  10. 10. The preparation method according to claim 9, which is specifically as follows:
    mixing folium Artemisiae Argyi malt and burnt folium Hordei Germinatus, pulverizing, mixing at a ratio of material to water of 1:3-1:4, and saccharifying after protein is stopped at 50-55 deg.C;
    filtering the saccharified mash at 73 + -1 deg.C to obtain clear wort, boiling, and adding hops or hops product during boiling;
    carrying out rotary precipitation after boiling, and adding hops or hop products in the rotary precipitation process;
    then cooling to 16-20 deg.C, oxygenating, inoculating yeast, and fermenting with or without adding flos Lupuli or flos Lupuli product to obtain beer fermentation liquid;
    filtering the beer fermentation liquor to obtain IPA beer;
    the hop or hop product is of at least one of Cascade, century (Centennial), western cui (cisra), gold (gold), basil (Palisade), spring and autumn (Equinox) or Simcoe (Simcoe).
CN201911025255.2A 2019-10-25 2019-10-25 0.0% vol alcohol-free IPA beer and preparation method thereof CN110616134A (en)

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CN1928049A (en) * 2006-09-06 2007-03-14 北京燕京啤酒股份有限公司 Method of improving non-alcohol beer flavour
CN101875899A (en) * 2010-05-07 2010-11-03 青岛啤酒股份有限公司 Alcohol-free beer and preparation method thereof
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CN103126032A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer with improved aftertaste
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