SU1463747A1 - Method of producing unalcoholic beer - Google Patents

Abstract

The invention relates to the brewing industry. The aim of the invention is to increase the organoleptic properties and stability of the finished product. The mash is prepared using barley and malt in a ratio of 1: 1-1: 4, then it is filtered, and at the mash filtration stage, the first wort is selected with a final fermentation rate of 55-70% in an amount that provides dry matter content (CB) in the finished product, 1%, which is boiled and diluted with water to a mass fraction of CB 3.7-3.8%, then water is prepared by a reagent method by introducing citric acid and sodium chloride into the wort, cooled and fermented, fermentation is carried out until the visible solids for 8-15%. The first wort is boiled for 30-60 minutes, and diluted with water at a temperature of 78-100 ° C. The fermenting wort is cooled after a decrease in visible dry matter by 5-7%. I zp f-ly. and S (L

Description

one

The invention relates to the brewing industry.

The aim of the invention is to increase the organoleptic properties and stability of the finished product.

The method for producing non-alcoholic beer is as follows.

For the preparation of the mash, light malt and barley are used in a ratio of 1: 1–4: 1, mixed with water.

The mash prepared by the known technology is pumped over to the filtering. Part of the filtering process

the first wort is selected to prepare a non-alcoholic beer. The selection is carried out with a final fermentation rate of 55-70% in an amount that provides a solids content of 3.9-4.1% in the final product; the remaining part of the first wort and wash water are selected to prepare one of the mass beers (for example, beer with a dry mass fraction of 10%, 11% - Russian, Zhigulevskoe). Filtered and selected for the preparation of non-alcoholic beer wort is boiled for 30-60 minutes, after which dilution

with

4: iib -h

liter of hot water with a temperature of JS-IOO C to a solids content of 3.7-3.8% in the sugar meter and produce water by a reagent method by introducing citric acid and table salt.

; Next, the wort is heated to boil and boil for 1.5-2.0 hours. During the boil, hops are introduced into the wort. Hopped wort is sent for clarification and cooling.

The cooled wort enters the fermentation process, while reducing the visible dry substances by 5.0-7.0% of their initial content, the cooling of the fermenting wort begins. ; When you see the VidiM1 gkh of dry substances on the sugar meter to 3.4–3.7% (which corresponds to 8–15% of the apparent dry matter), the cooled young beer is transferred to the fermentation.

The aged beer is filtered, the ready; freshly filtered beer is fed for bottling.

; Example. For the preparation of the jator, high-quality light malt (Class I) and 50% barley from the whole grain bed are used.

The preparation of the mash is carried out in accordance with the known single-weld method, with boiling of the entire density of the mash part.

Filtration of the mash is carried out in the usual way, while for the preparation of non-alcoholic beer use only part of the first wort with a secondary fermentation rate of 55% in an amount that ensures the content of dry substances (CB) in the finished product 3.9%, which boil t for 30 min, then diluted; Hot water with a temperature up to a solids content of 3.7% in the sugar meter is used. In order to provide the desired organoleptic-: indicators of the finished beer, water is added in a reagent manner, i.e. set in the wort the calculated amount in | salt and citric acid.

Citric acid is set in the wort to compensate for the alkalinity used in the production of process water. The calculation of the required amount of citric acid is based on the fact that for every single 10

about

- -, ID637D7 .4

The alkalinity of water, expressed in milligram equivalents, requires an equivalent mass of citric acid.

equal to 70.03

M

25

thirty

With alkalinity of the initial water 5 per 1 hl (100 l) of water, 35.02 g of citric acid is set: 70.03 mg, X 5 X 100 - 35015 mg. The amount of water added to the wort is determined by the difference in the measurements of the amount of wort in the brew kettle after dilution with water to a concentration of 3.7% according to the sugar meter and the amount of the original first wort. When water is diluted with 150 kg of the first wort with a concentration of 15.0% in the sugar meter, 636 hL of the wort is obtained with a concentration of 3.7% in the sugar meter, i.e. (636-150) 486 kg of water is added, to compensate for the alkalinity of which (35.03 x 486), 17.02 kg of citric acid are given.

The salt is set in the wort to impart full flavor to the wort and beer. The calculation of the amount of salt produced is based on the content of C-ions in the process water used and the need to bring their concentration to a threshold of 2 mEq / l.

When the content of C ions in the initial water is 0.5 mg-sqv / l, their concentration is (2–0.5) 1.5 mg-qq / l. Equivalent weight of 35 mg of G-ion, in terms of sodium salt 58 mg. To 1 kg (100 l) of water, 8.7 g of salt is given:

0 58 mg X 1.5 X 100 8700 mg

At 636 hl of the wort with a concentration of 3.7%, the sugar meter gives (8.7 x X 636) 5.5 kg of table salt.

After reagent processing of water, the wort is heated to boiling and boiled for 2 hours. In the boiling process, hops are set in the wort. Mass fraction of dry matter in the finished wort

50 410.1%.

The finished hopped wort is sent for clarification and cooling. The cooled wort is fed to the fermentation. The cooling of the fermenting wort is started after the reduction of visible dry substances by 5% of their initial content.

Transmission: fruit beer for production is produced when content is

46

The visible dry matter content is 3.7% by sugar meter (which corresponds to a decrease in dry weather by 8%).

The aged beer is filtered, the finished beer goes to be bottled.

Example 2. For the preparation of the mash, high quality light malt (Class I) and 20 barrels of all grains are used.

The preparation of the mash and its filtration is practiced analogously to Example 1. The selected first wort with a final fermentation rate of 70% in an amount that provides an CB-4.1% product in the final product for preparing non-alcoholic beer is boiled for 60 minutes, then diluted with hot water at a temperature of 100 ° C to keep it dry. substances 3.8% of the sugar meter.

The reagent water treatment is carried out analogously to example 1, then the mash is heated up to boiling and boiled for 1.5 hours. In the boiling process, hops are set in the mash.

Mass fraction of dry substances in the finished wort 4, 1%.

The finished hopped wort is directed to clarification and cooling. The cooled wort is fed to the fermentation. The cooling of the fermenting wort begins after the reduction of visible solids by 7% of their initial content.

The transfer of young beer for fermentation is carried out with the content of dry matter per saccharometer per Mbix. 3.4% (which corresponds to a decrease in dry matter by 15%).

five

U637476

Aged beer is filtered, the finished beer goes to the bottling.

The proposed method allows to increase the organoleptic properties of the finished product by increasing the tasting score from 20 to 22 and its stability from 15 to 30 days.

Claims (2)

1. A method of producing non-alcoholic beer, which involves mixing barley and malt, preparing zltor, saccharifying it, filtrating it, selecting the first wort, boiling it, hopping and cooling it, fermenting, cooling the wort, and filtering beer that distinguishes 20 that, in order to increase the organoleptic properties and stability of the finished product, the selection of the first wort with a final degree of fermentation of 55-70% is carried out in a quantity that provides the dry matter content of the finished product of 3.9- 4.1%, before boiling selected The first first wort is boiled for 30-60 minutes, diluted with water at a temperature of 78-100 s to a dry matter concentration of 3.7-3.8% and the reagent is treated with water by introducing citric acid into the diluted wort and salt, and collecting the wort leads to a reduction in the content of visible substances by 8-15%,. wherein the wort is cooled during the fermentation process after the content of visible substances 40 is reduced by 5-7%. 2. The method according to Claim 1, about tlichi ayushi and with the fact that barley and malt are mixed in a ratio of 1: 1-1: 4.