CN105238606A - Betel nut alcohol-free beer and preparing method thereof - Google Patents
Betel nut alcohol-free beer and preparing method thereof Download PDFInfo
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- CN105238606A CN105238606A CN201510815271.7A CN201510815271A CN105238606A CN 105238606 A CN105238606 A CN 105238606A CN 201510815271 A CN201510815271 A CN 201510815271A CN 105238606 A CN105238606 A CN 105238606A
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Abstract
The invention discloses a betel nut alcohol-free beer and a preparing method thereof. The betel nut alcohol-free beer is prepared from, by weight, 0.1% to 5% of betel nut biotin, 2% to 60% of malt, 1% to 45% of rice, 0.1% to 0.3% of lupulus, 0% to 3% of sugar, 0.01% to 0.05% of sour seasoning, 0.01% to 0.08% of beer yeast and the balance water in a saccharifying, filtering, boiling, fermenting and dealcoholizing mode. The betel nut alcohol-free beer completely has the color and taste characteristics of an existing alcohol-free beer; in other words, the beer has the slight lupulus aroma and the slight malt aroma, and is clean, tasty and refreshing in mouthfeel and free of smells. In addition, the betel nut biotin is added into the betel nut alcohol-free beer, and the natural ingredients of fresh betel nut are completely reserved.
Description
Technical field
The present invention relates to beer brewing technology field, particularly relate to betel nut alcohol-free beer and preparation method thereof.
Background technology
Fresh betel nut (ArecacatechuL) is the mature fruit of Palmae Areca L. plant betel nut.China is one of main product ground of world's betel nut, and wherein the betel nut cultivated area in Hainan Province and output all account for more than 90% of the whole nation (not comprising Taiwan) total amount.Betel nut has abundant pharmaceutical use, is one of famous four great Nan medicines of China.It is the second largest tropical cash crop in Hainan Province that current betel nut is only second to natural rubber, has become one of Hainan pillar of the economy industry.
Betel nut contains nutritive element and the benefit materials of multiple needed by human body, simultaneously also containing multiple pharmacological component.Research shows, has 68 kinds wherein in the component detected at least, nearly 62 kinds of beneficiating ingredient.Betel nut tradition effect has desinsection, long-pending, the Li Shui of disappearing, help digestion, step-down, health care, the medicinal function such as anticancer.Recent studies have found that effect that many betel nuts are new, such as antivirus action, anti-aging effect, reduce cholesterol effect, antidepressant effect, anti-senile dementia, antifatigue, strengthen the efficacy effects etc. such as body immunity.
Betel nut vitamin H (publication number: CN103478719A) utilizes modern biotechnology to be made through techniques such as fragmentation, cracking, filtration, extractions by fresh betel nut.Betel nut vitamin H intactly remains the natural component of fresh betel nut, and target removes the composition wherein affecting security simultaneously, reaches the new food raw material standard-required of country, effectively can solve the safety issue that betel nut is edible.
Alcohol-free beer, as the term suggests namely refer to soft or that ethanol content is very micro-beer, for the regulation of ethanol content in alcohol-free beer, the standard of various countries is different, it is generally acknowledged that ethanol content is lower than 0.5% in China, but still maintain the characteristic features such as the color and luster of traditional beer, fragrance and foam, there is again the feature that many drinks are not liquor-saturated, meet the health care requirement of society.
Have not yet to see the alcohol-free beer of report containing betel nut composition.
Summary of the invention
The object of this invention is to provide a kind of betel nut alcohol-free beer, this betel nut alcohol-free beer is that this betel nut alcohol-free beer, by adding betel nut vitamin H, intactly retains the natural component of fresh betel nut by the betel nut beer of fermenting-ripening through the preparation of dealcoholysis distillation under vacuum.
To achieve these goals, technical scheme of the present invention is: provide a kind of betel nut alcohol-free beer, by the component of following weight percentage through saccharification, filter, boil, ferment, dealcoholysis is prepared from:
Described sugar is at least one in glucose, fructose, sucrose, maltose, lactose, syrup, oligose, white sugar.
Described acid flavoring is at least one in citric acid, oxysuccinic acid, lactic acid, Trisodium Citrate.
Another object of the present invention is to the preparation method providing a kind of betel nut alcohol-free beer, its step is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H;
(2) wort preparation:
A: raw material crushing: Fructus Hordei Germinatus and rice are pulverized, requires wheat skin broken and not broken, is conducive to wort filtration;
B: saccharification: Fructus Hordei Germinatus, rice and the sugar after pulverizing, acid flavoring are fed intake by the material-water ratio of 1:3 ~ 4 by formula, Mashing process is adopted to carry out saccharification, to reduce the fermentable sugar content in wheat juice, saccharification temperature is 40 ~ 60 DEG C, and saccharification time is 60 ~ 120 minutes;
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension;
D: boil: boil 40 ~ 70 minutes, add hops in boiling part, carries out after boiling end cooling and namely obtains required wheat juice;
(3) ferment:
Cooled wheat juice is sent in fermentor tank after adding cereuisiae fermentum and is carried out fermentation and obtain wort fermentation liquid, fermented liquid is down to 0 ~ 2 DEG C and drains yeast, within first 24 hours, betel nut vitamin H is added at filter wine, stir, limpid transparent pure mellow wine is filtered into through diatomite coarse filtration, trapping bag essence, stablize after 10 ~ 20 hours and filter, fillingly obtain betel nut beer 8 ~ 10 ° of P;
(4) dealcoholysis:
A: by above-mentioned betel nut beer through 30 ~ 37 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer; While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool;
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, make the content of carbonic acid gas in beer solutions be 0.30 ~ 0.60%, namely obtain betel nut alcohol-free beer.
Embodiment
Embodiment 1
Betel nut alcohol-free beer, its preparation technology is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H.
(2) wort preparation:
A: raw material crushing: get 11 tons, Fructus Hordei Germinatus and 8 tons, rice and pulverize, requires wheat skin broken and not broken, is conducive to wort filtration.
B: saccharification: Fructus Hordei Germinatus, rice and the sucrose 2 tons after pulverizing, citric acid 0.01 ton are fed intake by the material-water ratio of 1:3.6 and adopts special Mashing process to carry out saccharification, to reduce the fermentable sugar content in wheat juice.Saccharification temperature is 40 DEG C, and saccharification time is 60 minutes;
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension;
D: boil: boil 40 minutes, adds hops 0.1 ton in boiling part, carries out cooling namely obtaining required wheat juice after boiling end;
(3) ferment: carry out fermentation in cooled wheat juice interpolation cereuisiae fermentum 0.03 ton of feeding fermentor tank and obtain wort fermentation liquid, fermented liquid is down to 0 – 2 DEG C and drains yeast; Within first 24 hours, add betel nut vitamin H 3 tons at filter wine, stir, filter into limpid transparent pure mellow wine through diatomite coarse filtration, trapping bag essence, stablize after 20 hours and filter, fillingly obtain betel nut beer 9 ° of P;
(4) dealcoholysis:
A: by above-mentioned betel nut beer through 30 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer; While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool;
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, the content making carbonic acid gas in beer solutions is 0.35%, obtains the alcohol-free beer 100 tons that ethanol content is≤0.5% (V/V).
Embodiment 2
Betel nut alcohol-free beer, its preparation technology is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H.
(2) wort preparation:
A: raw material crushing: get 12 tons, Fructus Hordei Germinatus and 9 tons, rice and pulverize, requires wheat skin broken and not broken, is conducive to wort filtration.
B: saccharification: Fructus Hordei Germinatus, rice and the sucrose 2 tons after pulverizing, lactic acid 0.01 ton are fed intake by the material-water ratio of 1:3.2 and adopts special Mashing process to carry out saccharification, to reduce the fermentable sugar content in wheat juice.Saccharification temperature is 50 DEG C, and saccharification time is 80 minutes.
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension.
D: boil: boil 60 minutes, adds hops 0.1 ton in boiling part, carries out cooling namely obtaining required wheat juice after boiling end.
E: fermentation: carry out fermentation in cooled wheat juice interpolation cereuisiae fermentum 0.03 ton of feeding fermentor tank and obtain wort fermentation liquid, fermented liquid is down to 0 ~ 2 DEG C and drains yeast.Within first 24 hours, add betel nut vitamin H 3 tons at filter wine, stir, filter into limpid transparent pure mellow wine through diatomite coarse filtration, trapping bag essence, stablize after 20 hours and filter, fillingly obtain betel nut beer 9 ° of P.
(3) dealcoholysis:
A: by above-mentioned betel nut beer through 35 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer.While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool.
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, the content making carbonic acid gas in beer solutions is 0.35%, obtains the alcohol-free beer 100 tons that ethanol content is≤0.5% (V/V).
Embodiment 3
Betel nut alcohol-free beer, its preparation technology is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H.
(2) wort preparation:
A: raw material crushing: get 13 tons, Fructus Hordei Germinatus and 10 tons, rice and pulverize, requires wheat skin broken and not broken, is conducive to wort filtration.
B: saccharification: 1 ton, Fructus Hordei Germinatus, rice and syrup after pulverizing, citric acid 0.01 ton are fed intake by the material-water ratio of 1:3 and adopts special Mashing process to carry out saccharification, to reduce the fermentable sugar content in wheat juice.Saccharification temperature is 60 DEG C, and saccharification time is 120 minutes.
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension.
D: boil: boil 70 minutes, adds hops 0.2 ton in boiling part, carries out cooling namely obtaining required wheat juice after boiling end.
E: fermentation: carry out fermentation in cooled wheat juice interpolation cereuisiae fermentum 0.05 ton of feeding fermentor tank and obtain wort fermentation liquid, fermented liquid is down to 0 ~ 2 DEG C and drains yeast.Within first 24 hours, add betel nut vitamin H 3 tons at filter wine, stir, filter into limpid transparent pure mellow wine through diatomite coarse filtration, trapping bag essence, stablize after 20 hours and filter, fillingly obtain betel nut beer 9 ° of P.
(3) dealcoholysis:
A: by above-mentioned betel nut beer through 37 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer.While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool.
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, the content making carbonic acid gas in beer solutions is 0.35%, obtains the alcohol-free beer 100 tons that ethanol content is≤0.5% (V/V).
Embodiment 4
Betel nut alcohol-free beer, its preparation technology is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H.
(2) wort preparation:
A: raw material crushing: get 11 tons, Fructus Hordei Germinatus and 9 tons, rice and pulverize, requires wheat skin broken and not broken, is conducive to wort filtration.
B: saccharification: 2 tons, Fructus Hordei Germinatus, rice and syrup after pulverizing, lactic acid 0.01 ton are fed intake by the material-water ratio of 1:3.5 and adopts special Mashing process to carry out saccharification, to reduce the fermentable sugar content in wheat juice.Saccharification temperature is 40 ~ 60 DEG C, and saccharification time is 60 ~ 120 minutes.
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension.
D: boil: boil 40 ~ 70 minutes, adds hops 0.3 ton in boiling part, carries out cooling namely obtaining required wheat juice after boiling end.
E: fermentation: carry out fermentation in cooled wheat juice interpolation cereuisiae fermentum 0.01 ton of feeding fermentor tank and obtain wort fermentation liquid, fermented liquid is down to 0 ~ 2 DEG C and drains yeast.Within first 24 hours, add betel nut vitamin H 5 tons at filter wine, stir, filter into limpid transparent pure mellow wine through diatomite coarse filtration, trapping bag essence, stablize after 20 hours and filter, fillingly obtain betel nut beer 9 ° of P.
(3) dealcoholysis:
A: by above-mentioned betel nut beer through 30 ~ 37 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer.While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool.
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, the content making carbonic acid gas in beer solutions is 0.35%, obtains the alcohol-free beer 100 tons that ethanol content is≤0.5% (V/V).
Betel nut alcohol-free beer of the present invention possesses color and luster and the taste characteristics of existing alcohol-free beer completely: namely have that slight hops fragrance, slight Fructus Hordei Germinatus fragrance, mouthfeel are clean, tasty and refreshing, free from extraneous odour.In addition, betel nut alcohol-free beer of the present invention adds betel nut vitamin H, the natural component of the fresh betel nut of complete reservation.
Above disclosedly be only preferred embodiment of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the claims in the present invention are done, still belong to the scope that the present invention is contained.
Claims (4)
1. a betel nut alcohol-free beer, to is characterized in that by the component of following weight percentage through saccharification, filters, boils, ferments, dealcoholysis is prepared from:
2. betel nut alcohol-free beer as claimed in claim 1, is characterized in that: described sugar is at least one in glucose, fructose, sucrose, maltose, lactose, syrup, oligose, white sugar.
3. betel nut alcohol-free beer as claimed in claim 1, is characterized in that: described acid flavoring is at least one in citric acid, oxysuccinic acid, lactic acid, Trisodium Citrate.
4. betel nut alcohol-free beer as claimed in claim 1, is characterized in that: the preparation process of this betel nut alcohol-free beer is as follows:
(1) betel nut vitamin H preparation: fresh betel nut is sorted, cleans up, broken, add the water of 2 ~ 6 times, add under normal temperature condition weight percent be 0.1% ~ 1% cellulase carry out biological cracking, dilute hydrochloric acid regulate PH2 ~ 7, leave standstill 0.5 ~ 4h, filter, obtain extracting solution; By said extracted liquid, below 60 DEG C, under 3000 ~ 30000r/min condition, high speed centrifugation is separated, and removes impurity, obtains solution; Above-mentioned solution is vacuum continuously dehydrating below 60 DEG C, obtains solids, and cross 30 ~ 120 orders and pulverize, inspection, obtains betel nut vitamin H;
(2) wort preparation:
A: raw material crushing: Fructus Hordei Germinatus and rice are pulverized, requires wheat skin broken and not broken, is conducive to wort filtration;
B: saccharification: Fructus Hordei Germinatus, rice and the sugar after pulverizing, acid flavoring are fed intake by the material-water ratio of 1:3 ~ 4 by formula, Mashing process is adopted to carry out saccharification, to reduce the fermentable sugar content in wheat juice, saccharification temperature is 40 ~ 60 DEG C, and saccharification time is 60 ~ 120 minutes;
C: filter: the mash that saccharification is good pumps into filter vat, flow velocity can not be too fast, affects filtration velocity to prevent poor lamination from obtaining tension;
D: boil: boil 40 ~ 70 minutes, add hops in boiling part, carries out after boiling end cooling and namely obtains required wheat juice;
(3) ferment:
Cooled wheat juice is sent in fermentor tank after adding cereuisiae fermentum and is carried out fermentation and obtain wort fermentation liquid, fermented liquid is down to 0 ~ 2 DEG C and drains yeast, within first 24 hours, betel nut vitamin H is added at filter wine, stir, limpid transparent pure mellow wine is filtered into through diatomite coarse filtration, trapping bag essence, stablize after 10 ~ 20 hours and filter, fillingly obtain betel nut beer 8 ~ 10 ° of P;
(4) dealcoholysis:
A: by above-mentioned betel nut beer through 30 ~ 37 DEG C of cryogenic vacuum dealcoholysis, removes the alcohol in wine liquid, retains other nutritive ingredient in beer, obtains de-alcoholized beer; While recovered alcohol, the carbon dioxide come out and the fragrance matter evaporated also are reclaimed, after the alcohol in beer is evaporated, stops heating, and cool;
B: the carbonic acid gas of recovery and the fragrance matter evaporated are added in cooled beer again, if carbon dioxide content is not enough, can fill further and add carbonic acid gas and consider the former betel nut beer in adding portion, make the content of carbonic acid gas in beer solutions be 0.30 ~ 0.60%, namely obtain betel nut alcohol-free beer.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110655998A (en) * | 2019-10-25 | 2020-01-07 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free white beer and preparation method thereof |
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2015
- 2015-11-23 CN CN201510815271.7A patent/CN105238606A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110655998A (en) * | 2019-10-25 | 2020-01-07 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free white beer and preparation method thereof |
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Application publication date: 20160113 |
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