CN1319474C - Production process of fermented beverage similar to no-alcohol beer - Google Patents
Production process of fermented beverage similar to no-alcohol beer Download PDFInfo
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- CN1319474C CN1319474C CNB200410045593XA CN200410045593A CN1319474C CN 1319474 C CN1319474 C CN 1319474C CN B200410045593X A CNB200410045593X A CN B200410045593XA CN 200410045593 A CN200410045593 A CN 200410045593A CN 1319474 C CN1319474 C CN 1319474C
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Abstract
The present invention relates to a production method of a fermented beverage similar to no-alcohol beer with low alcohol content, which is characterized in that fermentation fungus such as red yeast, which slows down the alcohol fermentation capability and has high capability for resisting oxidation, is adopted to control alcohol fermentation. The production method comprises the following steps: light color barley malt and rich color barley malt are mixed to be saccharified, and malt wort is prepared; hops are added to adjust the sugar degree and the bitter taste degree; red rice which is prepared according to a common red rice cultivatiion method and contains high capability for resisting oxidation is added; after controlled fermentation is carried out for a short time, the red rice is separated; after the red rice is separated, the secondary fermentation of the malt wort is carried out at the temperature of 4 DEG C, the malt wort is filtered, sterilized and packed to obtain the fermented beverage similar to no-alcohol beer, and the fermented beverage has a brisk flavor and a bright red color.
Description
Technical field
The present invention relates to a kind of fermentation fungi that utilizes as the slow alcoholic fermentation characteristic of red colouring agent for food, also used as a Chinese medicine bacterium, to make the manufacture method of the extremely low nablab fermented beverage of an alcohol content.
Background technology
Beer is the alcoholic beverage of various countries, world today sales volume maximum, and with the saccharification of natural wheat juice, fermentation, brew and nablab, then be aim at can't drinks beer the beer substitute developed of consumer and consumption occasion, except that having strong maltol flavor and beer foam, still having light carbon burns joss sticks, mouthfeel is submissive, mellow and full, so not only be subjected to liking beer flavor but do not want that the consumer who drinks too much alcohol likes, welcome by other consumer.Beer is to be raw material with the barley, and hops is a spices, the brewed wine of a kind of low alcohol content of making through germination, saccharification, fermentation, and people regard it as and are a kind of cold drink usually.Its alcohol content is between 2 degree～5 degree.
The characteristics of beer are the delicate fragrance that significant Fructus Hordei Germinatus and hops are arranged, and good taste is tasty and refreshing.Beer contains a large amount of carbon dioxide and rich nutrient contents, can help digest, and promotes appetite, refrigerant comfortable sense is arranged, so very popular.Contain 11 kinds of vitamins and 17 seed amino acids in the beer.1 liter of heat that beer produces after digesting is equivalent to the heat that 10 eggs or 500 gram lean meat or 200 ml milks are produced, so the title of " liquid bread " is arranged.The beer classification has following several:
(1) whether passes through sterilization treatment according to beer, it can be divided into two kinds of draft beer and bottled beers.Draft beer claims draft beer again, does not pass through sterilization processing, so storage life is shorter, is 3～7 days 15 ℃ of following storage lives, but delicious in taste, so very popular.Bottled beer then is the beer through sterilization processing, so good stability, the holding time is long, generally can preserve more than 3 months, but mouthfeel and nutrition is not as draft beer.
(2), it can be divided into three kinds of low concentration beer, middle concentration beer and concentrated beers according to the wort concentration before the fermentation.The concentration of low concentration barley juice of beer is between 7 degree～8 degree, and the concentration of middle concentration barley juice of beer is between 10 degree～12 degree, and the concentration of concentrated beer wheat juice is between 14 degree～20 degree.Alcohol amount content in the beer can increase with the increase of original wort concentration, and the alcohol content of low concentration beer is about 2%, and the alcohol content of middle concentration beer is between 3.1%～3.8%, and the alcohol content of concentrated beer is between 4%～5%.
(3), beer can be divided into 3 kinds of yellow beer, black beer and white beer according to the color of beer.Yellow beer claims ale again, and taste is simple and elegant, and the beer of producing belongs to this type of mostly at present, and the depth various places of its color are not quite identical.Black beer claims heavy colour beer again, and it is coffee-like that wine liquid is, and glossy, taste is dense, and has the burnt odor flavor, and output is less.White beer is to be the beer of mass-tone with white, is to use the wheat malt of part with the difference of other beer, and acidity is higher, so quenching one's thirst property is good.
(4) according to having or not alcohol content in the beer, it can be divided into two kinds of spirituosity beer and nablabs.Nablab is a breakthrough of beer brewing technology in recent years, and its feature is kept beer former flavoursome, but soft, is subjected to favorable comment widely.
The alcohol content of nablab must be lower than 0.5%v/v, and its manufacture method can be divided into physics method or fermentation control method.The former comprises as heat treating process (concentrating as vacuum), membrane separation process (as reverse osmosis embrane method and dialysis) and freeze-drying etc. to remove alcohol.The latter then is the generation that suppresses alcohol by fermentation control, there is multiple mode to adopt, for example: use can not utilize the special yeast strain (Saccharomyces ludwigu) of maltose, makes the yeast inactivation to reach the target that suppresses the alcohol generation with cold contact method; Reduce former wheat juice extract, but to reduce the low pol fermentation that fermentate is transformed into alcohol; And comprise and adjust pH, prolong boiling time and add part heavy colour Fructus Hordei Germinatus, with the special converted mash modulation of the starchy taste that reduces the wheat juice that do not ferment etc.
Below no matter physics method or fermentation control method all have its cost height and the uppity problem of processing procedure, and saccharomycetic alcoholic fermentation excessive velocities in the control method of especially fermenting usually surpasses 0.5%v/v because of controlling the improper alcohol concentration that makes.
Summary of the invention
The present invention mainly provides the manufacture method of the extremely low nablab fermented beverage of a kind of alcohol content, it uses a fermentation fungi with slow alcoholic fermentation characteristic, when itself and wheat juice ferment, controlled and make it produce good fermentation fragrance and alcohol concentration is no more than 0.5%v/v, and a beverage with nablab ferment local-flavor.
Above-mentioned is fermentation fungi used in the present invention, it is preferably the red colouring agent for food, also used as a Chinese medicine bacterium that a kind of red colouring agent for food, also used as a Chinese medicine belongs to (Monascus), flora is cerise or purple, representing bacterial classification is purple red colouring agent for food, also used as a Chinese medicine (Monascuspurpureus), because have natural gorgeous redness, be a kind of fine tradition food coloring, stable in properties, hear resistance has good colorability by force and to protein food.Proved nontoxicly in the test of security, in the research of antibiotic property, also proof has bacteriostasis, and therefore, red colouring agent for food, also used as a Chinese medicine is big in the demand that Japan is used for protein food dyeing, and China is also commonly used from ancient times with manufacturing red wine dregs meat, red wine dregs sausage.In addition, red colouring agent for food, also used as a Chinese medicine also be found have the starch decomposition, saccharification, alcohol generate and protease, is used in manufacturings such as red drinks (comprising red rice wine) and red bean fermented bean curd in the Orient.
The microorganism that red colouring agent for food, also used as a Chinese medicine belongs to also can produce secondary metabolite quite widely, comprise produce resistance to oxidation, norcholesterol material and other health substance (Kuramoto, Y, et al., 1997, US PatentNumber 5,627,068; Herber, D., et al., 1999, Am.J.Clin.Nutr., 69:231-236; Woods, 2001, the magical curative effect of red colouring agent for food, also used as a Chinese medicine, the luxuriant publishing house of generation).
The present invention's characteristics are to have slow alcoholic fermentation ability and to contain the fermentation fungi of high anti-oxidation power such as the red colouring agent for food, also used as a Chinese medicine bacterium replaces saccharomycete, to make the generation concentration that can effectively control alcohol to make the beverage of nablab fermentation.Its method for making is to cultivate the method that general wine brewing need prolong 2-3 days with the red colouring agent for food, also used as a Chinese medicine bacterium, after preparation contains high anti-oxidation power red colouring agent for food, also used as a Chinese medicine, in the wheat juice that adding makes with malt amylase, under anaerobic status, through red colouring agent for food, also used as a Chinese medicine bacterium short time fermentation, keep needed by human nutrients such as the original oligosaccharides that is rich in of wheat juice, Amino acid, unrighted acid and vitamin, and, be converted into tasty and refreshing local flavor through fermentation and after-ripening process with the original starchy taste of wheat juice.The red colouring agent for food, also used as a Chinese medicine bacterium is rich in natural red pigments and special health-care components in addition, makes such nablab fermented beverage become the health drink of nutrition.
The specific embodiment
Be to set forth the present invention's feature and the effect of being reached, careful assistant also describes in detail as the back with preferable embodiment:
The present invention uses Asian Peoples to be usually used in the fermentation fungi as the red colouring agent for food, also used as a Chinese medicine bacterium of making food, has the bacterial strain that alcohol slowly ferments and has high anti-oxidation power through choosing, and ferments and makes the non-alcoholic drink with beer flavor to replace saccharomycete.Its method for making is that red colouring agent for food, also used as a Chinese medicine is added the wheat juice that general beer processing procedure makes, utilize through the short time metabolism, be not higher than in alcohol concentration and separate this red colouring agent for food, also used as a Chinese medicine under the situation of 0.5%v/v, and can remove the original starchy taste of wheat juice, and after a fermentation and after-ripening process, be converted into the health drink that has tasty and refreshing local flavor, natural red pigments and be rich in nutrition.Wherein, high anti-oxidation power material can help monascorubin, keeps at room temperature to reach 4-6 month ultimate stage.
The nablab fermented beverage of institute of the present invention brew, utilization tool alcoholic fermentation ability also contains the red colouring agent for food, also used as a Chinese medicine brew of high anti-oxidation power, has natural beautiful red color and luster, and be rich in from Fructus Hordei Germinatus and red colouring agent for food, also used as a Chinese medicine bacterium double health composition, no matter outward appearance or content all shows unique characteristics far differs from the nablab of other method manufacturing.
Moreover, the present invention with the red colouring agent for food, also used as a Chinese medicine bacterium be most preferred embodiment to be applied to the manufacture method of nablab fermented beverage, its step is as follows:
The manufacturing of red colouring agent for food, also used as a Chinese medicine
Inoculum concentration with 100 spores of per kilogram rice, or be seeded on the rice that steamed with respect to the high anti-oxidation power purple red colouring agent for food, also used as a Chinese medicine bacterium (Monascus purpureus TMB 9301) of rice 2-5% percentage by weight, in 30 ℃ of growths 5-7 days, make whole the grain of rice become the wine-colored sort of quyi.
The sort of quyi to mix thoroughly with respect to rice 3% percentage by weight and rice, at 30-37 ℃, under the environment below the relative humidity 90-95%, through twice soaked operation, was cultivated 7-9 days, make the red colouring agent for food, also used as a Chinese medicine that has hunting pink and be rich in natural anti-reflecting oxide.
The red colouring agent for food, also used as a Chinese medicine bacterium that this law is used is if be index with resistance to oxidation, adopt two kinds of methods to detect, method one is for removing ABTS (2,2 '-azine group-two) radical cation determination method (Rice-Evans, C.A.andMiller N.J., 1994, Methods in Enzymology, 23:279-293), the necessary every gram sample TEAC of result is more than 250.Method two for remove DPPH (1,1, diphenyl-2-trinitrobenzen friend) free radical determination method (Yamaguchi, T.et al., 1998, Biosci.Biotechnol.Biochem., 62:1201-1204), the result must every gram sample TEAC more than 25.
The manufacturing of Fructus Hordei Germinatus
In the barley immersion wheat bucket of cleaning is pickled with grains or in wine, allow wheat absorb aqueous vapor, the oxygen of indispensability when germinateing, under tight temperature, humidity control, allow after the appropriate germination of barley,, grind to form powder with 70-80 ℃ of heated-air drying.
Preparation wheat juice
It is poor that Fructus Hordei Germinatus after the grinding is put into saccharification, with pale malt and heavy colour Fructus Hordei Germinatus with 5-100: 1, preferable is, and 30: 1 ratio is mixed, add hot water and progressively give birth to warm saccharification, make ferment activation in the Fructus Hordei Germinatus, starch-splitting to make wheat juice with 45 ℃ (30 minutes) → 54 ℃ (40 minutes) → 62 ℃ (50 minutes) → 72 ℃ (60 minutes) → 78 ℃ (10 minutes).
Boil wheat juice
The wheat juice that filters out adds aroma type hops (Aroma hops) in stage of boiling, and adjusts pol and be preferably 12Plato, bitter taste degree to 4-15Plato and be preferably 6B.U. to 4-10B.U., makes wheat juice increase fragrance and the bitter taste of hops.This aroma type hops is selected from one of them of HallertauHersbruck, Hallertau Perle, Slovenia Styrian Golding and Saaz Saazer.
Fermentation
Wheat juice is cooled to room temperature, add 1～10%w/w red colouring agent for food, also used as a Chinese medicine, preferred 1%w/w red colouring agent for food, also used as a Chinese medicine, fully mix the back in 20-25 ℃ of room temperature standing for fermentation 1-3 days, be preferably 2 days, it is alcohol content when not reaching 0.5%v/v that about 1Plato falls in the control pol, stops fermentation and separates the red colouring agent for food, also used as a Chinese medicine and the wheat juice that fermented, and the alcohol content of the wheat juice that fermented at this moment is 0.05～0.45%v/v.
Leave standstill, filter and bottle
Add carbon dioxide raising bucket to fermentation wheat juice and be depressed into 1.5～2kg/cm
2, be stored in 4 ℃, carry out 1～2 all after fermentation, filtration, pack then and sterilization.
The processing of filter residue
The filter residue that produces behind the above-mentioned processing procedure fermentation wort filtration, can add 0.01～0.1% acidic protein amylase, and add saccharomycete and carry out 2～3 weeks of alcoholic fermentation, make to produce abundant fermentation fragrance being used for Pickle fruit, or be used for " the red colouring agent for food, also used as a Chinese medicine sauce " of meat food conditioning.
The above, only be one of the present invention preferred embodiment, be not the scope that is used for limiting the invention process, according to the present patent application claim described impartial for it variation of feature and spiritual institute and modification, all should be included in the present invention's the claim such as.
Claims (12)
1, a kind of manufacture method with red colouring agent for food, also used as a Chinese medicine manufacturing nablab fermented beverage utilizes a technology of slowly fermenting to make this beverage, and its step comprises:
Adopt red colouring agent for food, also used as a Chinese medicine for the fermentation fungi,, red colouring agent for food, also used as a Chinese medicine is added in the wheat juice in 20～25 ℃, and standing for fermentation two～three days; Stop fermentation during less than 0.5%v/v in alcohol content, and from fermentation wheat juice, separate this red colouring agent for food, also used as a Chinese medicine; And
In fermentation wheat juice, add carbon dioxide, and improve the interior pressure of its storing containers and store;
Wherein said red colouring agent for food, also used as a Chinese medicine prepares by the following method:
Inoculum concentration with 100 spores of per kilogram rice is seeded to the red colouring agent for food, also used as a Chinese medicine bacterium on the rice that steamed, and grows 5-7 days to form the sort of quyi in 30 ℃;
The sort of quyi to mix thoroughly with respect to rice 3% percentage by weight and rice, at 30-37 ℃, under the environment below the relative humidity 90-95%, through twice soaked operation, was cultivated 7-9 days.
2, the pressure in the manufacture method as claimed in claim 1, the storing containers of the wheat juice that wherein ferments is 1.5～2kg/cm
2
3, manufacture method as claimed in claim 1, wherein said red colouring agent for food, also used as a Chinese medicine use amount are 1～10%w/w of wheat juice.
4, manufacture method as claimed in claim 1, the alcohol content of the wheat juice that wherein ferments is 0.05～0.45%v/v.
5, manufacture method as claimed in claim 1, wherein said wheat juice are the wheat juice that is mixed and made into of pale malt and heavy colour Fructus Hordei Germinatus.
6, manufacture method as claimed in claim 5, the mixing ratio of wherein said pale malt and heavy colour Fructus Hordei Germinatus is 5～100: 1.
7, manufacture method as claimed in claim 6, the mixing ratio of wherein said pale malt and heavy colour Fructus Hordei Germinatus is 30: 1.
8, manufacture method as claimed in claim 1 wherein adds an aroma type hops in fermentation forward direction wheat juice.
9, manufacture method as claimed in claim 8, wherein said aroma type hops be selected from Hallertau Hersbruck, Hallertau Perle, Slovenia Styrian Golding and Saaz Saazer one of them.
10, manufacture method as claimed in claim 1 is wherein adjusted wheat juice and is had the pol of 4～15Plato before fermentation.
11, manufacture method as claimed in claim 1 is wherein adjusted the bitter taste degree that wheat juice has 4～10B.U. before fermentation.
12, manufacture method as claimed in claim 1, the wheat juice that wherein ferments carries out the after fermentation in 1～2 week after storing under 4 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200410045593XA CN1319474C (en) | 2004-06-09 | 2004-06-09 | Production process of fermented beverage similar to no-alcohol beer |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200410045593XA CN1319474C (en) | 2004-06-09 | 2004-06-09 | Production process of fermented beverage similar to no-alcohol beer |
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| CN1706285A CN1706285A (en) | 2005-12-14 |
| CN1319474C true CN1319474C (en) | 2007-06-06 |
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| CN104223301B (en) * | 2014-09-24 | 2016-07-06 | 河北省农林科学院谷子研究所 | The preparation method of the Nutrious fermented beverage of Semen setariae |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6091971A (en) * | 1983-10-21 | 1985-05-23 | Kagome Kk | Fermented drink and production thereof |
| CN1146312A (en) * | 1996-03-29 | 1997-04-02 | 陶兴发 | Preparation method for wheat juice beverage |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
| CN1166944A (en) * | 1996-06-04 | 1997-12-10 | 李东方 | Malt juice gas water beverage and production technology |
-
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- 2004-06-09 CN CNB200410045593XA patent/CN1319474C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6091971A (en) * | 1983-10-21 | 1985-05-23 | Kagome Kk | Fermented drink and production thereof |
| CN1150175A (en) * | 1995-11-15 | 1997-05-21 | 广州市珠江啤酒公司酿酒饮料研究所 | Process for producing alcohol-free beer |
| CN1146312A (en) * | 1996-03-29 | 1997-04-02 | 陶兴发 | Preparation method for wheat juice beverage |
| CN1166944A (en) * | 1996-06-04 | 1997-12-10 | 李东方 | Malt juice gas water beverage and production technology |
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