CN115232687A - Formula and production process of alcohol-free anti-alcoholic beer beverage - Google Patents

Formula and production process of alcohol-free anti-alcoholic beer beverage Download PDF

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CN115232687A
CN115232687A CN202210957335.7A CN202210957335A CN115232687A CN 115232687 A CN115232687 A CN 115232687A CN 202210957335 A CN202210957335 A CN 202210957335A CN 115232687 A CN115232687 A CN 115232687A
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王刚
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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
    • 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
    • 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
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • 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
    • C12C2200/00—Special features
    • C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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Abstract

The invention discloses a formula and a production process of a non-alcoholic anti-alcoholic beer beverage, relating to the technical field of non-alcoholic beer beverages; in order to realize the effect of helping to dispel the effects of alcohol; the components of the wine comprise 30 to 50 portions of malt, 20 to 40 portions of rice, 5 to 15 portions of fruit and vegetable juice for relieving alcoholism, 0.2 to 0.5 portion of hop, 0.01 to 0.2 portion of flavoring agent, 0.01 to 0.2 portion of beer yeast and the balance of water according to the parts by weight; the anti-alcoholism fruit and vegetable juice comprises the following components: all of component a: apple vinegar, grapefruit juice; one or more mixed components B: tomato juice, spinach juice, celery juice; the production process of the beverage comprises the following steps: preparing the fruit and vegetable juice for dispelling the effect of alcohol; mixing and crushing malt and rice to obtain crushed material. By adding the malt, the rice, the anti-alcoholism fruit and vegetable juice, the hops, the flavoring agent, the beer yeast and the like, the flavor of the beer is kept, and the anti-alcoholism tea also has an anti-alcoholism effect and meets the market demand.

Description

Formula and production process of alcohol-free anti-alcoholic beer beverage
Technical Field
The invention relates to the technical field of alcohol-free beer beverages, in particular to a formula and a production process of an alcohol-free anti-alcohol beer beverage.
Background
The alcohol-free beer is beer with the alcohol content less than 0.5 percent, is a beverage widely favored by the public all the time, but is not suitable for drinking traditional beer due to poor alcohol content of part of people, is a beverage without alcohol components or trace alcohol components, can keep the flavor of the beer, does not damage the health of human bodies, and is more and more popular with consumers pursuing healthy life; although the existing alcohol-free beer meets the requirements of partial crowds, the alcohol-free beer is mostly applied to occasions of drinking, the alcohol intake of drinkers is reduced to a certain extent, but the alcohol-free beer does not have the function of relieving alcoholism, and the flavor is relatively weak, so that the improvement is needed.
Through retrieval, the Chinese patent with the Chinese patent application number of CN201510812141.8 discloses an areca flavor alcohol-free beer and a preparation method thereof, wherein the areca flavor alcohol-free beer is prepared by saccharifying, filtering, boiling, fermenting and dealcoholizing the following components in percentage by weight: betel nut juice 0.1-5%, malt 2-60%, rice 1-45%, hop 0.1-0.3%, sugar 0-3%, sour material 0.01-0.05%, beer yeast 0.01-0.08% and water in balance. The alcohol-free beer in the above patent has the following disadvantages: the beverage does not have the function of relieving alcoholism, has relatively low flavor, and needs to be improved.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a formula and a production process of an alcohol-free anti-alcoholic beer beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
the alcohol-free sobering up beer beverage formula comprises, by weight, 30-50 parts of malt, 20-40 parts of rice, 5-15 parts of sobering up fruit and vegetable juice, 0.2-0.5 part of hops, 0.01-0.2 part of flavoring agent, 0.01-0.2 part of beer yeast and the balance of water;
the anti-alcoholism fruit-vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
Preferably, the following components: comprises 35 parts of malt, 25 parts of rice, 12 parts of fruit and vegetable juice for relieving alcoholism, 0.4 part of hop, 0.03 part of flavoring agent, 0.06 part of beer yeast and the balance of water;
the anti-alcoholism fruit-vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
Further: the flavoring agent comprises edible essence, and one or more of lemon juice, stevioside and sorbitol.
A production process of a non-alcohol anti-alcoholism beer beverage comprises the following steps:
s1: preparing the fruit and vegetable juice for dispelling the effect of alcohol;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquor;
s7: adding alcohol-relieving fruit and vegetable juice, and mixing;
s8: and (5) low-temperature preservation.
As a preferable aspect of the present invention: in the step S1, the preparation method of the anti-hangover fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis pulp, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed fruit juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled boiled liquid and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving alcoholism.
Further preferred as the invention: in the step S11, the preparation of the apple vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
As a still further scheme of the invention: in the step S4, the boiling time is controlled to be 20-40 min; and S13, controlling the boiling time to be 15-30 min.
On the basis of the scheme: in the step S7, the mixing time is controlled to be 20-50 min, and the mixing speed is controlled to be 300-600 r/min; in the step S12, the mixing time is controlled to be 10-20 min, and the mixing speed is controlled to be 480-720 r/min; in the step S113, the mixing time is controlled to be 15-25 min, and the mixing speed is controlled to be 420-600 r/min.
On the basis of the foregoing scheme, it is preferable that: in the step S4, the boiling time is controlled to be 32min; and S13, controlling the boiling time to be 18min.
It is further preferable on the basis of the foregoing scheme that: in the step S7, the mixing time is controlled to be 30min, and the mixing speed is controlled to be 420r/min; in the step S12, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 600r/min; in the step S113, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 480r/min.
The invention has the beneficial effects that:
1. by adding the malt, the rice, the anti-alcoholism fruit and vegetable juice, the hops, the flavoring agent, the beer yeast and the like, the flavor of the beer is kept, and the anti-alcoholism tea also has an anti-alcoholism effect and meets the market demand.
2. The apple vinegar beverage has the effects of protecting liver and promoting metabolism by adding the apple vinegar, the grapefruit juice, the tomato juice, the spinach juice, the celery juice and other components, and in addition, the mouthfeel of the product can be improved.
Drawings
Fig. 1 is a structural schematic diagram of a formula and a production process of the alcohol-free anti-alcoholic beer beverage provided by the invention.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1:
the alcohol-free sobering up beer beverage formula comprises, by weight, 30-50 parts of malt, 20-40 parts of rice, 5-15 parts of sobering up fruit and vegetable juice, 0.2-0.5 part of hops, 0.01-0.2 part of flavoring agent, 0.01-0.2 part of beer yeast and the balance of water;
the anti-alcoholism fruit-vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
The flavoring agent comprises edible essence, and one or more of lemon juice, stevioside and sorbitol.
A production process of alcohol-free anti-alcohol beer beverage comprises the following steps:
s1: preparing the fruit and vegetable juice for alleviating hangover;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquor;
s7: adding the fruit and vegetable juice for relieving the effect of alcohol and fully mixing;
s8: and (4) low-temperature preservation.
In the step S1, the preparation method of the anti-hangover fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled boiled liquid and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving alcoholism.
Wherein, in the step S11, the preparation of the apple vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
In the step S4, the boiling time is controlled to be 20-40 min; and S13, controlling the boiling time to be 15-30 min.
In the step S7, the mixing time is controlled to be 20-50 min, and the mixing speed is controlled to be 300-600 r/min; in the step S12, the mixing time is controlled to be 10-20 min, and the mixing speed is controlled to be 480-720 r/min; in the step S113, the mixing time is controlled to be 15-25 min, and the mixing speed is controlled to be 420-600 r/min.
Example 2:
a non-alcoholic beer beverage formula for relieving alcoholism comprises, by weight, 35 parts of malt, 25 parts of rice, 12 parts of fruit and vegetable juice for relieving alcoholism, 0.4 part of hop, 0.03 part of flavoring agent, 0.06 part of beer yeast and the balance of water;
the anti-alcoholism fruit and vegetable juice comprises the following components:
all of component A: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice and celery juice.
The flavoring agent comprises edible essence, and one or more of lemon juice, stevioside and sorbitol.
A production process of alcohol-free anti-alcohol beer beverage comprises the following steps:
s1: preparing the fruit and vegetable juice for alleviating hangover;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquor;
s7: adding the fruit and vegetable juice for relieving the effect of alcohol and fully mixing;
s8: and (5) low-temperature preservation.
In the step S1, the preparation method of the anti-hangover fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis pulp, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed fruit juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled decoction and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving the effect of alcohol.
Wherein, in the step S11, the preparation of the apple vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
In the step S4, the boiling time is controlled to be 32min; and S13, controlling the boiling time to be 18min.
In the step S7, the mixing time is controlled to be 30min, and the mixing speed is controlled to be 420r/min; in the step S12, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 600r/min; in the step S113, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 480r/min.
Example 3:
a non-alcoholic beer beverage formula for relieving alcoholism comprises, by weight, 45 parts of malt, 35 parts of rice, 8 parts of fruit and vegetable juice for relieving alcoholism, 0.3 part of hop, 0.1 part of flavoring agent, 0.15 part of beer yeast and the balance of water;
the anti-alcoholism fruit and vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
The flavoring agent comprises edible essence, and one or more of lemon juice, stevioside and sorbitol.
A production process of a non-alcohol anti-alcoholism beer beverage comprises the following steps:
s1: preparing the fruit and vegetable juice for dispelling the effect of alcohol;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent into the filtrate, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquid;
s7: adding alcohol-relieving fruit and vegetable juice, and mixing;
s8: and (5) low-temperature preservation.
In the step S1, the preparation method of the anti-hangover fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis pulp, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed fruit juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled decoction and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving the effect of alcohol.
Wherein, in the step S11, the preparation of the apple vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
In the step S4, the boiling time is controlled to be 22min; and S13, controlling the boiling time to be 20min.
In the step S7, the mixing time is controlled to be 25min, and the mixing speed is controlled to be 480r/min; in the step S12, the mixing time is controlled to be 15min, and the mixing speed is controlled to be 540r/min; in the step S113, the mixing time is controlled to be 22min, and the mixing speed is controlled to be 420r/min.
Example 4:
a non-alcoholic beer beverage formula for relieving alcoholism comprises, by weight, 32 parts of malt, 32 parts of rice, 7 parts of fruit and vegetable juice for relieving alcoholism, 0.3 part of hop, 0.08 part of flavoring agent, 0.04 part of beer yeast and the balance of water;
the anti-alcoholism fruit-vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice and celery juice.
The flavoring agent comprises edible essence, and one or more of lemon juice, stevioside and sorbitol.
A production process of a non-alcohol anti-alcoholism beer beverage comprises the following steps:
s1: preparing the fruit and vegetable juice for alleviating hangover;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent into the filtrate, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquid;
s7: adding the fruit and vegetable juice for relieving the effect of alcohol and fully mixing;
s8: and (5) low-temperature preservation.
In the step S1, the preparation method of the anti-hangover fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis pulp, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed fruit juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting the decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled decoction and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving the effect of alcohol.
Wherein, in the step S11, the preparation of the apple vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
In the step S4, the boiling time is controlled to be 30min; and S13, controlling the boiling time to be 22min.
In the step S7, the mixing time is controlled to be 40min, and the mixing speed is controlled to be 480r/min; in the step S12, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 660r/min; in the step S113, the mixing time is controlled to be 20min, and the mixing speed is controlled to be 480r/min.
Test one:
in order to verify the mouthfeel and efficacy of the non-alcoholic beer beverage of the invention, the formulations and methods of example 2, example 3 and example 4 were used respectively to prepare, and the obtained products were evaluated to obtain the following conclusions:
scheme(s) Taste of the product Anti-hangover effect Liver protection effect Promoting metabolism effect
Example 2 96 95 93 94
Example 3 84 89 87 92
Example 4 92 93 91 90
From the above, the mouth feel and effect of the product prepared by different formulas and methods are different, wherein the mouth feel and effect of the product prepared by the formula and method of example 2 are better than those of other schemes, and therefore, the scheme of example 2 is preferably used for preparation.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (10)

1. The alcohol-free anti-alcohol beer beverage formula is characterized by comprising 30-50 parts of malt, 20-40 parts of rice, 5-15 parts of anti-alcohol fruit and vegetable juice, 0.2-0.5 part of hops, 0.01-0.2 part of flavoring agent, 0.01-0.2 part of beer yeast and the balance of water in parts by weight;
the anti-alcoholism fruit and vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
2. The alcohol-free anti-hangover beer beverage formulation according to claim 1, comprising 35 parts of malt, 25 parts of rice, 12 parts of anti-hangover fruit and vegetable juice, 0.4 part of hops, 0.03 part of flavoring agent, 0.06 part of brewer's yeast, and the balance of water;
the anti-alcoholism fruit and vegetable juice comprises the following components:
all of component a: apple vinegar, grapefruit juice;
one or more mixed components B: tomato juice, spinach juice, and celery juice.
3. The alcohol-free anti-alcohol beer beverage formula according to claim 2, wherein the flavoring agent comprises a flavoring essence, and further comprises one or more of lemon juice, stevioside, and sorbitol.
4. The production process of the alcohol-free anti-alcoholism beer beverage is characterized by comprising the following steps of:
s1: preparing the fruit and vegetable juice for alleviating hangover;
s2: mixing and crushing malt and rice to obtain crushed materials;
s3: adding water into the crushed material for saccharification treatment to obtain a saccharified material;
s4: carrying out filter pressing treatment on the saccharified material, taking filtrate, adding hops and a flavoring agent into the filtrate, and decocting to obtain a decoction;
s5: cooling the decoction, adding beer yeast, and fermenting to obtain fermentation liquid;
s6: dealcoholizing the fermentation liquor;
s7: adding the fruit and vegetable juice for relieving the effect of alcohol and fully mixing;
s8: and (5) low-temperature preservation.
5. The production process of the alcohol-free anti-alcohol beer beverage according to claim 4, wherein in the step S1, the preparation method of the anti-alcohol fruit and vegetable juice comprises the following steps:
s11: preparing apple vinegar;
s12: peeling fructus Citri Grandis, adding water, juicing to obtain succus Citri Grandis, and mixing with apple vinegar to obtain mixed juice;
s13: decocting pericarpium Citri Grandis in water, filtering, collecting decoction, and cooling;
s14: cleaning the raw material of the component B, adding water and juicing;
s15: adding the cooled decoction and the mixed fruit juice, and fully mixing to obtain the fruit and vegetable juice for relieving the effect of alcohol.
6. The process of claim 5, wherein the step S11, the preparation of cider vinegar comprises the following steps:
s111: adding water into apple pulp and juicing;
s112: carrying out enzymolysis by pectinase, and filtering to obtain apple juice;
s113: adding brewer's grains into apple juice, mixing, and sterilizing;
s114: adding activated yeast, and fermenting;
s115: adding acetic acid bacteria for secondary fermentation to obtain the apple vinegar.
7. The production process of the alcohol-free anti-hangover beer beverage according to claim 6, wherein in the step S4, the boiling time is controlled to be 20-40 min; and S13, controlling the boiling time to be 15-30 min.
8. The production process of the alcohol-free anti-alcohol beer beverage according to claim 7, wherein in the step S7, the mixing time is controlled to be 20-50 min, and the mixing speed is controlled to be 300-600 r/min; in the step S12, the mixing time is controlled to be 10-20 min, and the mixing speed is controlled to be 480-720 r/min; in the step S113, the mixing time is controlled to be 15-25 min, and the mixing speed is controlled to be 420-600 r/min.
9. The production process of the alcohol-free anti-hangover beer beverage according to claim 6, wherein in the step S4, the boiling time is controlled to be 32min; and S13, controlling the boiling time to be 18min.
10. The process for producing an alcohol-free anti-hangover beer beverage as claimed in claim 9, wherein in the step S7, the mixing time is controlled to be 30min, and the mixing speed is controlled to be 420r/min; in the step S12, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 600r/min; in the step S113, the mixing time is controlled to be 18min, and the mixing speed is controlled to be 480r/min.
CN202210957335.7A 2022-08-10 2022-08-10 Formula and production process of alcohol-free anti-alcoholic beer beverage Pending CN115232687A (en)

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