CN115725374A - Alcohol-free Belgian wheat beer and production process thereof - Google Patents
Alcohol-free Belgian wheat beer and production process thereof Download PDFInfo
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- CN115725374A CN115725374A CN202211624103.6A CN202211624103A CN115725374A CN 115725374 A CN115725374 A CN 115725374A CN 202211624103 A CN202211624103 A CN 202211624103A CN 115725374 A CN115725374 A CN 115725374A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
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- 238000009835 boiling Methods 0.000 claims abstract description 56
- 238000002156 mixing Methods 0.000 claims abstract description 39
- 241000209140 Triticum Species 0.000 claims abstract description 34
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims abstract description 30
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- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 9
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
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Abstract
The invention belongs to the technical field of beer production, and discloses a no-alcohol Belgian wheat beer and a production process thereof, wherein the production process comprises the following steps: (1) Pulverizing barley malt and wheat malt, mixing with water, mixing, heating to 60-63 deg.C, maintaining the temperature, heating to 68-70 deg.C, maintaining the temperature, heating to 80-82 deg.C, and transferring to a filter tank; (2) filtering to obtain wort after uniformly mixing; (3) Adding resistant dextrin before wort boiling, adding hops during boiling, adding coriander seed and orange peel after boiling, and adding coriander seed and orange peel during transferring; (4) Cooling, oxygenating into a fermentation tank, cooling, adding activated alcohol-free yeast, and immediately sealing the tank; (5) adding coriander seeds and orange peel again in the fermentation process; (6) Detecting fermented liquid diacetyl, cooling to 0 deg.C, cold storing, filtering, instantly sterilizing, bottling, pasteurizing, and packaging. The alcoholic strength of the beer produced by the invention is less than or equal to 0.5 percent vol, and the aroma and the taste are more harmonious and smooth.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to a beer without alcohol Belgian wheat and a production process thereof.
Background
The biggest difference between the traditional Belgian beer and the common light beer lies in the difference between the raw material components and the fermentation method in the brewing process. According to the beer brewery in Belgium, besides barley which is commonly used in beer is used as a main raw material, spices and fruits are added, so that beer in Belgium shows rich and various characteristics, hops, orange peel and the like are spices which are commonly added in beer in Belgium, particularly hops, the spices can highlight the aromatic smell of the beer, and the hops are placed at different times in the beer fermentation process and can produce different results. Fruit is another important part of the special flavor of Belgium beer, and berry fruits are especially commonly used. The fruit is converted into sugar during fermentation, the wine is called Kriek in Belgium, is pink champagne in beer, has bright and attractive color and sweet and sour taste, has no bitter taste of common beer, and is particularly popular with women.
The alcohol-free beer refers to beer with the alcoholic strength of less than or equal to 0.5 percent by vol, the alcohol-free beer on the market at present mainly takes Lagrange beer as the main material, and the refined brewing is less than that of the Belgian beer. The alcohol-free beer technology mainly adopts a physical dealcoholization method and a controlled fermentation method, and the alcohol-free beer produced by the two methods has weak flavor, so the alcohol-free beer in the current market has single taste and cannot meet the diversified demands of consumers.
Disclosure of Invention
The invention aims to overcome the defects of the background technology and provide the no-alcohol Belgian wheat beer and the production process thereof. According to the invention, the production process of the existing beer is improved and upgraded, so that the alcoholic strength of the produced wheat beer during refined brewing Belgium is less than or equal to 0.5% vol, the aroma and the taste are more harmonious and smooth than those of the wheat beer during normal brewing Belgium, and people can drink the refined brewing beer without the burden of drunkenness and body injury.
In order to achieve the aim of the invention, the production process of the no-alcohol Belgian wheat beer comprises the following steps:
(1) Crushing barley malt and wheat malt, mixing the crushed materials with water, adding the mixture into a saccharifying pot for size mixing, heating to 60-63 ℃ after size mixing is finished, keeping the temperature for 37-43min, continuously heating to 68-70 ℃ after the temperature is kept for 13-17min, heating to 80-82 ℃ after the temperature is kept for 1.5-2.5min, and transferring to a filter tank after the temperature is kept;
(2) After being uniformly mixed, the mixture is filtered, the process is not static and does not flow back, and only first wheat juice is taken for filtering without washing grains;
(3) Boiling wort, adding resistant dextrin at a concentration of 8-10kg/kL before boiling, adding hops during boiling, adding coriander seed and orange peel after boiling, transferring to a precipitation tank, adding coriander seed and orange peel again during transferring, and pulverizing before adding coriander seed and orange peel;
(4) Cooling wort, charging oxygen, adding into fermentation tank, cooling to 10-12 deg.C, adding alcohol-free yeast, sealing, and pressurizing to 0.02-0.04MPa with carbon dioxide;
(5) Adding pulverized coriander seed and orange peel into the fermentation tank during fermentation;
(6) Detecting the diacetyl in the fermentation liquid to be qualified, cooling the fermented wine to 0 ℃, storing at a low temperature, filtering, instantly sterilizing, filling, pasteurizing and subpackaging.
Further, in some embodiments of the present invention, the mass ratio of barley malt to wheat malt in step (1) is 1.
Further, in some embodiments of the present invention, in the step (1), the ratio of water to feed is 1:4-6 mixing the crushed material with water.
Further, in some embodiments of the present invention, the temperature of the water in step (1) is 54-56 ℃.
Further, in some embodiments of the present invention, after the size mixing in step (1) is completed, the temperature is raised to 60-63 ℃ and the temperature is maintained for 40min, after the temperature is maintained, the temperature is raised to 68-70 ℃ and the temperature is maintained for 15min, and after the temperature is maintained, the temperature is raised to 80-82 ℃ and the temperature is maintained for 2min.
Further, in some embodiments of the present invention, the hop is added twice during the boiling in the step (3), and the addition amounts are 0.4-0.5kg/kL and 0.1-0.2kg/kL, respectively.
Further, in some embodiments of the invention, the amount of the coriander seeds and the amount of the orange peel added after the boiling in the step (3) are respectively 3-4kg/kL and 4-5kg/kL.
Further, in some embodiments of the present invention, the amount of coriander seed and orange peel added in the transferring process in the step (3) is 1-2kg/kL and 2-4kg/kL respectively.
Further, in some embodiments of the present invention, the cooling and adding of the alcohol-free yeast activated in advance in the step (4) is performed when the wort is cooled to 10-12 ℃.
Further, in some embodiments of the present invention, the fermentation in the step (4) is a low temperature fermentation at a main fermentation temperature of 10 to 12 ℃.
Further, in some embodiments of the present invention, the pressure of the pressure prepared in step (4) is 0.02 to 0.04MPa.
Further, in some embodiments of the present invention, the addition of the crushed coriander seeds and orange peels in the fermentation tank during the fermentation in the step (5) is performed on the third day of the fermentation.
Further, in some embodiments of the invention, the coriander seed and the orange peel are added in the step (5) in an amount of 0.5-1kg/kL and 1-2kg/kL respectively.
Compared with the prior art, the invention has the following advantages:
(1) At present, no alcohol-free Belgium wheat beer product exists in the market, and the invention can meet the diversified requirements of consumers;
(2) Compared with the prior art, the process for producing the alcohol-free beer is simpler and more convenient, and the alcohol content can be stably controlled to be less than 0.5 percent vol;
(3) In the production process, the coriander seeds and the orange peels are added for 3 times, and the produced alcohol-free Belgium wheat beer has stronger flavor and fruit taste than the existing Belgium wheat beer, is not drunk, and has no psychological burden when consumers drink the beer;
(4) The ratio of barley malt to wheat malt in the present invention may be 1:1.5, the addition amount of the wheat malt is higher than that of the existing wheat beer, so that the beer is more cloudy and has fuller mouthfeel;
(5) The filter tank only collects the first wheat juice when filtering, so that the filtering time is shortened from 2 hours to 1 hour of the original filtering, the inoxidizability of the finished beer is enhanced, the wheat juice is clearer without excessive impurities, and the fermented product has purer taste.
(6) The resistant dextrin is added in the boiling process, so that the intestinal tract peristalsis can be promoted, the propagation of yeast can be slightly inhibited, and the yeast cannot be utilized because the resistant dextrin is non-fermentable sugar;
(7) When the temperature of the wort is reduced to 10-12 ℃, the alcohol-free yeast activated in advance is added, and low-temperature fermentation is carried out at 10-12 ℃, so that the growth of the yeast is further inhibited;
(8) The invention does not stand still and do not swirl and precipitate before filtration, and can prevent the flavor of the boiled corn caused by low temperature.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention. It is to be understood that the following description is only illustrative of the present invention and is not to be construed as limiting the present invention.
The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
The indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.
Furthermore, the description below of the terms "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily for the same embodiment or example. Further, the technical features of the embodiments of the present invention may be combined with each other as long as they do not conflict with each other.
Example 1
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1) (belgium is used as raw materials, crushing the raw materials, mixing the crushed materials with water according to the material-water ratio of 1;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 8kg/kL before boiling, and adding hops twice during boiling, wherein the addition amounts are 0.4kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the addition amounts are 4kg/kL and 4kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the addition amounts are 2kg/kL and 2kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling the wort, oxygenating into a fermentation tank, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 10 ℃, and fermenting at a low temperature of 10 ℃. Immediately after the mixture is put into a tank, the tank is sealed and the pressure is kept to 0.02MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and pericarpium Citri Tangerinae into the fermentation tank at the third day of fermentation, with the addition amount of 1kg/kL and 2kg/kL respectively;
(6) Detecting the diacetyl in the fermentation liquor to be qualified, cooling the fermented liquor to 0 ℃, storing at a low temperature, filtering, instantly killing, filling, pasteurizing and subpackaging.
The beer color of the non-alcoholic Belgium wheat beer obtained in this example was 4.32EBC, the alcoholic strength was 0.40% vol, the turbidity was 44.80EBC, the total acid was 0.86 (ml/100 ml), and the raw wort concentration was 5.5P%
Example 2
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1.5) as raw materials, crushing the raw materials, and mixing the raw materials according to the proportion of 1:5.5 mixing the crushed materials with water, wherein the temperature of the water is 55 ℃, adding the mixture into a saccharification pot for size mixing, heating to 62 ℃ after size mixing, keeping the temperature for 42min, continuing heating to 69 ℃ after heat preservation, keeping the temperature for 16min, heating to 82 ℃ after heat preservation, keeping the temperature for 1.5min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 9kg/kL before boiling, and adding hops twice during boiling, wherein the addition amounts are 0.5kg/kL and 0.15kg/kL respectively; adding coriander seeds and orange peels at the end of boiling, wherein the adding amount is 3.5kg/kL and 5kg/kL respectively, transferring the boiled mixture to a precipitation tank, and adding coriander seeds and orange peels again during the transferring process, wherein the adding amount is 1kg/kL and 2kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 11 deg.C, and fermenting at low temperature of 11 deg.C. Immediately sealing the tank after the tank is filled, and preparing the pressure to 0.03MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and pericarpium Citri Tangerinae into the fermentation tank at the third day of fermentation, with the addition amount of 0.5kg/kL and 1.5kg/kL respectively;
(6) Detecting the diacetyl in the fermentation liquor to be qualified, cooling the fermented liquor to 0 ℃, storing at a low temperature, filtering, instantly killing, filling, pasteurizing and subpackaging.
The beer having no alcohol Belgium wheat color of 4.11EBC, alcohol content of 0.38 vol, turbidity of 43.25EBC, total acid of 0.82 (ml/100 ml), and raw wort concentration of 5.3P
Example 3
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1:6, mixing the crushed materials with water, wherein the temperature of the water is 57 ℃, adding the mixture into a saccharification pot for size mixing, heating to 63 ℃ after size mixing, keeping the temperature for 37min, continuously heating to 68 ℃ after heat preservation, keeping the temperature for 13min, heating to 80 ℃ after heat preservation, keeping the temperature for 2.5min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 10kg/kL before boiling, and adding hops twice during boiling, wherein the addition amounts are 0.45kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the adding amount is 3kg/kL and 4.5kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the adding amount is 1.5kg/kL and 3.5kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling the wort, oxygenating into a fermentation tank, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, and fermenting at low temperature at the main fermentation temperature of 12 ℃. Immediately after the mixture is put into a tank, the tank is sealed and the pressure is kept to 0.04MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and orange peel into the fermentation tank at the third day of fermentation, wherein the addition amounts are 0.7kg/kL and 1.8kg/kL respectively;
(6) Detecting the diacetyl in the fermentation liquor to be qualified, cooling the fermented liquor to 0 ℃, storing at a low temperature, filtering, instantly killing, filling, pasteurizing and subpackaging.
The beer color of the non-alcoholic Belgium wheat beer obtained in this example was 5.23EBC, the alcoholic strength was 0.43% vol, the turbidity was 50.60EBC, the total acid was 0.97 (ml/100 ml), and the raw wort concentration was 5.1P%
Example 4
A production process of the no-alcohol Belgian wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1) as raw materials, crushing the raw materials, and mixing the raw materials in a water-in-material ratio of 1:5, mixing the crushed materials with water, wherein the temperature of the water is 58 ℃, adding the mixture into a saccharification pot for size mixing, heating to 62 ℃ after size mixing, keeping the temperature for 38min, continuing heating to 70 ℃ after heat preservation, keeping the temperature for 15min, heating to 82 ℃ after heat preservation, keeping the temperature for 1min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 9kg/kL before boiling, and adding hops twice during boiling, with the addition amount of 0.4kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the adding amount is 3.5kg/kL and 4kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the adding amount is 2kg/kL and 3kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 11 deg.C, and fermenting at low temperature of 11 deg.C. Immediately sealing the tank after the tank is filled, and preparing the pressure to 0.03MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and pericarpium Citri Tangerinae into the fermentation tank at the third day of fermentation, with the addition amount of 0.6kg/kL and 2kg/kL respectively;
(6) Detecting fermented liquid diacetyl, cooling to 0 deg.C, cold storing, filtering, sterilizing, packaging.
The beer having no alcohol Belgium wheat obtained in this example had a color of 5.45EBC, an alcohol content of 0.40% vol, a turbidity of 67.50EBC, a total acid of 0.99 (ml/100 ml), and a raw wort concentration of 5.4P
Comparative example 1
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1) as raw materials, crushing the raw materials, and mixing the raw materials in a water-in-material ratio of 1:5, mixing the crushed materials with water, wherein the temperature of the water is 56 ℃, adding the mixture into a saccharification pot for size mixing, heating to 60 ℃ after size mixing, keeping the temperature for 40min, continuing heating to 70 ℃ after heat preservation, keeping the temperature for 15min, heating to 80 ℃ after heat preservation, keeping the temperature for 2min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 8kg/kL before boiling, and adding hops twice during boiling, with the addition amount of 0.4kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the addition amounts are 4kg/kL and 4kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the addition amounts are 2kg/kL and 2kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 13 deg.C, and fermenting at 13 deg.C. Immediately after the mixture is put into a tank, the tank is sealed and the pressure is kept to 0.02MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and pericarpium Citri Tangerinae into the fermentation tank at the third day of fermentation, with the addition amount of 1kg/kL and 2kg/kL respectively;
(6) Detecting fermented liquid diacetyl, cooling to 0 deg.C, cold storing, filtering, sterilizing, packaging.
The fermentation temperature of the no-alcohol Belgium wheat beer prepared in this comparative example was increased from 10 ℃ to 13 ℃ compared to example 1, and the final no-alcohol Belgium wheat color was 4.56EBC, the alcohol content was 0.53% vol, the turbidity was 44.13EBC, the total acid was 0.82 (ml/100 ml), and the raw wort concentration was 5.4 ℃ P. Due to the change in the fermentation temperature, the comparative example did not satisfy 0.5% vol% in alcoholic strength, failing to meet the requirements of the national alcohol-free beer.
Comparative example 2
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1.5) as raw materials, crushing the raw materials, and mixing the raw materials according to the proportion of 1:5.5 mixing the crushed materials with water, wherein the temperature of the water is 55 ℃, adding the mixture into a saccharification pot for size mixing, heating to 62 ℃ after size mixing, keeping the temperature for 42min, continuing heating to 69 ℃ after heat preservation for 16min, heating to 82 ℃ after heat preservation for 1.5min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 9kg/kL before boiling, and adding hops twice during boiling, wherein the addition amounts are 0.5kg/kL and 0.15kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the adding amount is 3.5kg/kL and 5kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the adding amount is 1.5kg/kL and 3.5kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 11 deg.C, and fermenting at low temperature of 11 deg.C. Immediately sealing the tank after the tank is filled, and preparing the pressure to be 0.03MPa by using carbon dioxide.
(5) Detecting fermented liquid diacetyl, cooling to 0 deg.C, cold storing, filtering, sterilizing, packaging.
Compared with the alcohol-free Belgian wheat beer prepared in example 2, the coriander seeds and the orange peels added in the fermentation tank in step 5 are added in advance in the boiling process, and the total amount of the two additions is consistent. Final Belgium-free wheat chroma of 4.70EBC, alcoholicity of 0.42 vol, turbidity of 48.79EBC, total acids of 0.85 (ml/100 ml), raw wort concentration of 5.6 ° P. The flavor of the spice in the comparative example is not rich in the example, and the taste is weak because the adding time of the coriander seeds is different from that of the orange peels.
Comparative example 3
A production process of the no-alcohol Belgian wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1:6, mixing the crushed materials with water, wherein the temperature of the water is 57 ℃, adding the mixture into a saccharification pot for size mixing, heating to 63 ℃ after size mixing, keeping the temperature for 37min, continuing heating to 68 ℃ after heat preservation, keeping the temperature for 13min, heating to 80 ℃ after heat preservation, keeping the temperature for 2.5min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 10kg/kL before boiling, and adding hops twice during boiling, with the addition amount of 0.45kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel with the addition amounts of 3kg/kL and 4.5kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again with the addition amounts of 1.5kg/kL and 3.5kg/kL respectively in the transferring process; pulverizing coriander seed and orange peel before adding;
(4) Cooling the wort, oxygenating into a fermentation tank, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, and fermenting at low temperature at the main fermentation temperature of 12 ℃. Fermenting under normal pressure without sealing the tank after the fermentation.
(5) Adding pulverized coriander seed and pericarpium Citri Tangerinae in the fermentation tank at the third day of fermentation, and sealing the tank, wherein the addition amounts are 0.7kg/kL and 1.8kg/kL respectively;
(6) Detecting the diacetyl in the fermentation liquor to be qualified, cooling the fermented liquor to 0 ℃, storing at a low temperature, filtering, instantly killing, filling, pasteurizing and subpackaging.
Compared with the beer prepared in the example 3, the beer prepared in the comparative example has no need of sealing the tank and fermenting at normal pressure. Final no alcohol Belgium wheat colour 4.55EBC, alcohol content 0.56% vol, turbidity 51.03EBC, total acid 0.78 (ml/100 ml), raw wort concentration 5.5 ° P. The yeast is rapidly propagated without canning at the beginning of fermentation, the alcoholic strength is higher, the requirement that the national standard is less than or equal to 0.5 percent vol is not met, and the early-stage non-canning flavor loss is more, so that the flavor of the spice of the comparative example is not rich in the examples, and the taste is also weak.
Comparative example 4
A production process of the no-alcohol Belgium wheat beer comprises the following steps:
(1) Selecting barley malt and wheat malt (proportion 1.5: 5, mixing the crushed materials with water, wherein the temperature of the water is 58 ℃, adding the mixture into a saccharification pot for size mixing, heating to 62 ℃ after size mixing, keeping the temperature for 38min, continuing heating to 70 ℃ after heat preservation, keeping the temperature for 15min, heating to 82 ℃ after heat preservation, keeping the temperature for 1min, and transferring to a filter tank after heat preservation;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling wort, adding resistant dextrin 9kg/kL before boiling, and adding hops twice during boiling, wherein the addition amounts are 0.4kg/kL and 0.2kg/kL respectively; after boiling, adding coriander seeds and orange peel, wherein the adding amount is 3.5kg/kL and 4kg/kL respectively, transferring to a precipitation tank after boiling, and adding coriander seeds and orange peel again in the transferring process, wherein the adding amount is 2kg/kL and 3kg/kL respectively; pulverizing coriander seed and orange peel before adding;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 11 deg.C, and fermenting at low temperature of 11 deg.C. Immediately sealing the tank after the tank is filled, and preparing the pressure to be 0.03MPa by using carbon dioxide.
(5) Adding pulverized coriander seed and orange peel into the fermentation tank at the third day of fermentation, wherein the addition amounts are 0.6kg/kL and 2kg/kL respectively;
(6) Detecting the diacetyl in the fermentation liquor to be qualified, cooling the fermented liquor to 0 ℃, storing at a low temperature, filtering, instantly killing, filling, pasteurizing and subpackaging.
Compared with the embodiment, the use ratio of the barley malt and the wheat malt is improved to 2.
As can be seen from the comparison between the above examples and comparative examples, the alcohol-free belgium wheat beer obtained by the process of the present invention has strict requirements on the ratio of barley malt to wheat malt, fermentation temperature, fermentation pressure, and the number/timing of adding coriander seed and orange peel, and if the process deviation from the process requirements in the examples is large, an acceptable alcohol-free belgium wheat beer with normal flavor cannot be produced.
It will be understood by those skilled in the art that the foregoing is only exemplary of the present invention, and is not intended to limit the invention to the particular forms disclosed, since various modifications, substitutions and improvements within the spirit and scope of the invention are possible and within the scope of the appended claims.
Claims (10)
1. A production process of a no-alcohol Belgian wheat beer is characterized by comprising the following steps:
(1) Crushing barley malt and wheat malt, mixing the crushed materials with water, adding the mixture into a saccharifying pot for size mixing, heating to 60-63 ℃ after size mixing, keeping the temperature for 37-43min, continuously heating to 68-70 ℃ after heat preservation, keeping the temperature for 13-17min, heating to 80-82 ℃ after heat preservation, keeping the temperature for 1.5-2.5min, and transferring to a filter tank after heat preservation;
(2) After being uniformly mixed, the mixture is filtered, the process is not static, backflow is avoided, and only first wort is taken for filtering without washing grains;
(3) Boiling wort, adding resistant dextrin at a ratio of 8-10kg/kl before boiling, adding hops during boiling, adding coriander seed and orange peel after boiling, transferring to a precipitation tank, adding coriander seed and orange peel again during transferring, and pulverizing before adding coriander seed and orange peel;
(4) Cooling wort, charging oxygen into fermentation tank, cooling to 10-12 deg.C, adding alcohol-free yeast, sealing, and pressurizing to 0.02-0.04MPa with carbon dioxide;
(5) Adding pulverized coriander seed and orange peel into the fermentation tank during fermentation;
(6) Detecting the diacetyl in the fermentation liquid to be qualified, cooling the fermented wine to 0 ℃, storing at a low temperature, filtering, instantly sterilizing, filling, pasteurizing and subpackaging.
2. The process for producing the alcohol-free Belgian wheat beer according to claim 1, wherein the mass ratio of the barley malt to the wheat malt in the step (1) is 1; preferably, in the step (1), the ratio of water to feed is 1:4-6 mixing the crushed material with water.
3. The process for producing an alchol-free belgium wheat beer according to claim 1, wherein the temperature of the water in step (1) is 54-56 ℃; preferably, after the size mixing in the step (1) is finished, the temperature is raised to 60-63 ℃ and is kept for 40min, after the temperature is kept, the temperature is raised to 68-70 ℃ and is kept for 15min, and after the temperature is kept, the temperature is raised to 80-82 ℃ and is kept for 2min.
4. The process for producing an alchol-free Belgian wheat beer according to claim 1, wherein in the step (3), hops are added twice during the boiling process, and the addition amounts are 0.4-0.5kg/kL and 0.1-0.2kg/kL respectively; preferably, the amount of the coriander seeds and the orange peel added after the boiling in the step (3) is respectively 3-4kg/kL and 4-5kg/kL.
5. The production process of the alcohol-free Belgian wheat beer as claimed in claim 1, wherein the amount of coriander seed and orange peel added in the transfer process in step (3) is 1-2kg/kL and 2-4kg/kL respectively.
6. The process for producing the alcohol-free Belgian wheat beer as claimed in claim 1, wherein the alcohol-free yeast activated in advance by cooling in the step (4) is added after the wort is cooled to 10-12 ℃.
7. The process for producing an alcohol-free Belgian wheat beer as claimed in claim 1, wherein the fermentation in the step (4) is a low-temperature fermentation at a main fermentation temperature of 10-12 ℃.
8. The process for producing an alchol-free belgium wheat beer according to claim 1, wherein the pressure of the pressure in step (4) is 0.02 to 0.04MPa.
9. The production process of the alcohol-free belgium wheat beer as claimed in claim 1, wherein the addition of the crushed coriander seeds and orange peels in the fermentation tank during the fermentation in the step (5) is performed on the third day of the fermentation.
10. The production process of the alcohol-free Belgian wheat beer as claimed in claim 1, wherein the addition amount of coriander seed and orange peel in step (5) is 0.5-1kg/kL and 1-2kg/kL respectively.
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| KR102459377B1 (en) * | 2022-03-18 | 2022-10-28 | 주식회사 에이치투뉴트리션 | Method of preparing non-alcoholic protein beer |
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| DE202005021293U1 (en) * | 2005-07-12 | 2007-08-02 | Paulaner Brauerei Gmbh & Co. Kg | Non-alcoholic wheat beer |
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