CN115786047A - Alcohol-free fruity beer and production process thereof - Google Patents
Alcohol-free fruity beer and production process thereof Download PDFInfo
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- CN115786047A CN115786047A CN202211615452.1A CN202211615452A CN115786047A CN 115786047 A CN115786047 A CN 115786047A CN 202211615452 A CN202211615452 A CN 202211615452A CN 115786047 A CN115786047 A CN 115786047A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 50
- 238000009835 boiling Methods 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 229920001353 Dextrin Polymers 0.000 claims abstract description 23
- 239000004375 Dextrin Substances 0.000 claims abstract description 23
- 235000019425 dextrin Nutrition 0.000 claims abstract description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 20
- 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 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000013944 peach juice Nutrition 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 235000015205 orange juice Nutrition 0.000 claims abstract description 13
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 11
- 239000001301 oxygen Substances 0.000 claims abstract description 11
- 238000001556 precipitation Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 238000004321 preservation Methods 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 14
- 230000001476 alcoholic effect Effects 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 239000008369 fruit flavor Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000006260 foam Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000004458 spent grain Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000020006 fruit beer Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the technical field of beer production, and discloses alcohol-free fruity beer and a production process thereof. The production process comprises the following steps: (1) Crushing barley malt, mixing with water, adding resistant dextrin, mixing, heating to 57-59 deg.C, maintaining the temperature, heating to 66-68 deg.C, maintaining the temperature, heating to 75-77 deg.C, maintaining the temperature, and transferring to a filter tank; (2) Mixing, filtering, and collecting first wheat juice without washing grains; (3) Adding hops during wort boiling, and transferring to a precipitation tank; (4) Cooling wort, charging oxygen into fermentation tank, cooling to 12 deg.C, adding activated alcohol-free yeast, fermenting, and adding 10-15kg/kl concentrated orange juice the next day; (5) Fermenting for 7-8 days, cooling the fermented liquor to-1-2 deg.C, cold storing for 3-5 days, adding 5-10kg/kl concentrated juicy peach juice, mixing, centrifuging, sterilizing, bottling, pasteurizing, and packaging. The method improves and upgrades the existing beer production process, and the produced alcohol-free fruity beer has alcohol content of not more than 0.5% vol, and has fruit fragrance and taste.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to alcohol-free fruity beer and a production process thereof.
Background
The alcohol-free beer refers to beer with the alcoholic strength less than or equal to 0.5 percent vol, the alcohol-free beer on the market at present mainly takes Lagrange beer as the main material, and the refined brewing Eler beer is rarely made into alcohol-free beer. The fruity beer is prepared by adding fruit juice or fruit pulp on the basis of beer to endow the beer with the taste and aroma of fruits, and simultaneously adding a small amount of sour agent and sugar to improve the taste. The production process of the alcohol-free beer mainly adopts a physical dealcoholization method and a controlled fermentation method, but the flavor of the alcohol-free beer produced by the two methods is weak, so the alcohol-free beer in the current market has single taste, and the alcohol-free beer does not have much fruit-flavor beer, and cannot meet the diversified demands of consumers.
Disclosure of Invention
The invention aims to overcome the defects of the background technology and provide alcohol-free fruity beer and a production process thereof. The method improves and upgrades the existing beer production process, so that the alcohol content of the produced alcohol-free fruity beer is less than or equal to 0.5 percent vol, and the alcohol-free fruity beer has the fragrance and taste of fruits, so that people can drink the fruit-flavored beer without contradiction to alcohol.
In order to achieve the purpose of the invention, the production process of the alcohol-free fruity beer comprises the following steps:
(1) Crushing barley malt, mixing the crushed material with water, adding resistant dextrin, adding the mixture into a saccharifying pot for size mixing, heating to 57-59 ℃, preserving heat for 45-55min after size mixing is finished, continuing to heat to 66-68 ℃, preserving heat for 7-13min after heat preservation is finished, heating to 75-77 ℃, preserving heat for 1.5-2.5min after heat preservation is finished, and transferring to a filter tank after heat preservation is finished;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling the wort, adding hops during boiling, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, cooling to 12 deg.C, adding alcohol-free yeast activated in advance, fermenting for 5-7 days, and adding 10-15kg/kl concentrated orange juice the next day;
(5) Cooling the fermented liquor to-1-2 ℃ for cold storage for 3-5 days in the 7-8 th day of fermentation, adding 5-10kg/kl of concentrated juicy peach juice after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
Further, in some embodiments of the invention, the ratio of barley malt to resistant dextrin in step (1) is 5-6.
Further, in some embodiments of the present invention, in the step (1), the ratio of water to feed is 1:5-6, mixing the crushed materials with water.
Further, in some embodiments of the present invention, the temperature of the water in step (1) is 48-50 ℃.
Further, in some embodiments of the present invention, after the size mixing in step (1) is completed, the temperature is raised to 57-59 ℃ and the temperature is maintained for 50min, after the temperature is maintained, the temperature is raised to 66-68 ℃ and the temperature is maintained for 10min, and after the temperature is maintained, the temperature is raised to 75-77 ℃ and the temperature is maintained for 2min.
Further, in some embodiments of the present invention, the third hop is added during boiling in the step (3) in an amount of 0.15 to 0.2kg/kL, 0.05 to 0.1kg/kL, and 0.02 to 0.05kg/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 12 ℃.
Further, in some embodiments of the present invention, the next day of fermentation in said step (4) is added 10-15kg/kl of orange juice concentrate.
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 12 ℃.
Further, in some embodiments of the invention, the fermentation in step (4) is performed for 5 to 7 days.
Further, in some embodiments of the present invention, the fermentation in step (5) is performed for 6-8 days, and the fermented wine is cooled to 0 ℃ and stored for 4 days.
Further, in some embodiments of the present invention, 5-10kg/kl of concentrated juicy peach juice is added after the cold storage in the step (5) and 0.4-0.6kg/kl of citric acid and 15-20kg/kl of syrup are added.
In another aspect, the invention also provides a non-alcohol fruity beer, which is prepared by using the production process of the non-alcohol fruity beer.
Compared with the prior art, the invention has the following advantages:
(1) At present, no alcohol-free fruity beer product exists in the market, and the invention can meet the diversified demands of consumers;
(2) Compared with the prior art, the process for producing the alcohol-free fruity beer is simpler and more stable, and the alcohol content is stably controlled to be below 0.5 percent vol;
(3) The resistant dextrin is added in the saccharification process, so that the growth of yeast can be inhibited;
(4) When the temperature of the wort is reduced to 12 ℃, the alcohol-free yeast activated in advance is added, and low-temperature fermentation is carried out at 12 ℃, so that the growth of the yeast is further inhibited;
(5) In the invention, the fruit juice, the citric acid and the syrup are added during and after the fermentation, so that the fruit juice and the beer are better blended, and people who do not like drinking the beer can love fruit beer;
(6) The alcohol degree of the alcohol-free fruity beer obtained by the invention is less than or equal to 0.5 percent vol, and the alcohol-free fruity beer has obvious fruit aroma and is like fruit juice sparkling water when being drunk.
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 range defined by a list 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
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5: 5, mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 57 ℃ after size mixing is finished, keeping the temperature for 50min, continuing heating to 68 ℃ after the temperature is kept for 10min, heating to 75 ℃ after the temperature is kept for 2min, and transferring to a filter tank after the temperature is kept;
(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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.18kg/kL, 0.08kg/kL and 0.03kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 10kg/kl concentrated orange juice the second day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 6 days;
(5) And (3) cooling the fermented liquor to 0 ℃ on the 7 th day of fermentation, storing for 4 days, adding 5kg/kl of concentrated juicy peach juice, 0.5kg/kl of citric acid and 15kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The alcohol-free fruity beer obtained by the invention has light pink color, turbidity of 57.80EBC, chroma of 7.91EBC, alcoholic strength of 0.45 percent by volume, total acid of 2.10 (ml/100 ml) and original wort concentration of 10.6 degrees P. Has obvious juicy peach fragrance, tastes sour and sweet and delicious, and is suitable for girls to drink.
Example 2
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.5: 5.5 mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 58 ℃ after size mixing, keeping the temperature for 45min, continuing heating to 67 ℃ after heat preservation, keeping the temperature for 12min, heating to 76 ℃ 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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.15kg/kL, 0.1kg/kL and 0.04kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 13kg/kl concentrated orange juice the next day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 7 days;
(5) And (3) cooling the fermented wine liquid to 0 ℃ on the 8 th day of fermentation, storing for 4 days, adding 10kg/kl of concentrated juicy peach juice, 0.4kg/kl of citric acid and 18kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The alcohol-free fruity beer obtained by the invention has light pink color, turbidity of 53.21EBC, chroma of 8.57EBC, alcoholic strength of 0.42 percent vol, total acid of 2.20 (ml/100 ml) and original wort concentration of 10.3 degrees P. Has obvious fragrance of the juicy peaches and sweet and sour taste.
Example 3
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 6: 6, mixing the crushed materials with water, wherein the temperature of the water is 49 ℃, adding the mixture into a saccharification pot for size mixing, heating to 59 ℃ after size mixing, keeping the temperature for 55min, continuing heating to 66 ℃ after heat preservation, keeping the temperature for 9min, heating to 75 ℃ 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 hops for three times in the boiling process, wherein the adding amounts are respectively 0.2kg/kL, 0.09kg/kL and 0.02kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 15kg/kl concentrated orange juice the next day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 5 days;
(5) And (3) cooling the fermented wine liquid to 0 ℃ on the 6 th day of fermentation, storing for 4 days, adding 8kg/kl of concentrated juicy peach juice, 0.6kg/kl of citric acid and 20kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The alcohol-free fruity beer obtained by the invention has light pink color, 48.70EBC turbidity, 9.02EBC chroma, 0.44 vol% alcohol content, 2.05 (ml/100 ml) total acid and 10.5P original wort concentration. Has obvious fragrance of the honey peaches and is sour, sweet and delicious in taste.
Example 4
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.8: 5, mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 59 ℃ after size mixing, keeping the temperature for 45min, continuing heating to 68 ℃ after heat preservation, keeping the temperature for 12min, heating to 75 ℃ 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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.16kg/kL, 0.07kg/kL and 0.03kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 14kg/kl concentrated orange juice the next day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 5 days;
(5) And (4) cooling the fermented liquor to 0 ℃ on the 6 th day of fermentation, storing for 4 days, adding 5kg/kl of concentrated juicy peach juice, 0.5kg/kl of citric acid and 16kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The beer with no fruit taste obtained by the invention has the appearance color of light pink, the turbidity is 54.62EBC, the chroma is 9.02EBC, the alcoholic strength is 0.39 percent vol, the total acid is 1.98 (ml/100 ml), and the concentration of the original wort is 10.3 degrees P. Has obvious fragrance of the honey peaches and is sour, sweet and delicious in taste.
Comparative example 1
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt as a raw material, crushing the raw material, and mixing the raw material with water according to a material-water ratio of 1:5, mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 57 ℃ after size mixing, keeping the temperature for 50min, continuing heating to 68 ℃ after heat preservation, keeping the temperature for 10min, heating to 75 ℃ 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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.18kg/kL, 0.08kg/kL and 0.03kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 10kg/kl concentrated orange juice the second day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 6 days;
(5) And (3) cooling the fermented liquor to 0 ℃ on the 7 th day of fermentation, storing for 4 days, adding 5kg/kl of concentrated juicy peach juice, 0.5kg/kl of citric acid and 15kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The alcohol-free fruity beer produced in this comparative example had no resistant dextrin added to the mash kettle, the turbidity was 58.56EBC, the color was 8.11EBC, the alcoholic strength was 0.60% vol, the total acid was 2.13 (ml/100 ml), and the wort concentration was 10.4P, compared to example 1. The yeast is vigorously fermented due to the fact that the resistant dextrin is not added, the alcoholic strength is higher than the national standard and is less than or equal to 0.5 percent vol.
Comparative example 2
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.5: 5.5 mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 58 ℃ after size mixing, keeping the temperature for 45min, continuing heating to 67 ℃ after heat preservation, keeping the temperature for 12min, heating to 76 ℃ 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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.15kg/kL, 0.1kg/kL and 0.04kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when the wort is cooled to 12 deg.C, adding 13kg/kl concentrated orange juice and 10kg/kl concentrated juicy peach juice the next day of fermentation, and continuing low temperature fermentation at the main fermentation temperature of 12 deg.C for 7 days;
(5) And (3) cooling the fermented liquor to 0 ℃ on the 8 th day of fermentation, storing for 4 days, adding 0.4kg/kl of citric acid and 18kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The non-alcoholic fruity beer produced in this comparative example was added during the fermentation with the honey peach juice and the grape juice of the comparative example, with turbidity of 46.10EBC, color of 8.67EBC, alcoholic strength of 0.45% vol, total acid of 2.08 (ml/100 ml), and raw wort concentration of 10.3P, compared to example 2. The concentrated juicy peach juice in the comparative example is added in the fermentation process, so that the loss of the fruit fragrance is more, and the final product mainly takes the beer flavor and has no obvious fruit fragrance.
Comparative example 3
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 6: 6, mixing the crushed materials with water, wherein the temperature of the water is 49 ℃, adding the mixture into a saccharification pot for size mixing, heating to 59 ℃ after size mixing, keeping the temperature for 55min, continuing heating to 66 ℃ after heat preservation, keeping the temperature for 9min, heating to 75 ℃ after heat preservation, keeping the temperature for 1.5min, and transferring to a filter tank after heat preservation;
(2) After mixing evenly, filtering, normally filtering and washing the grains;
(3) Boiling wort, adding hops for three times in the boiling process, wherein the adding amounts are respectively 0.2kg/kL, 0.09kg/kL and 0.02kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 15kg/kl concentrated orange juice the next day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 5 days;
(5) And (3) cooling the fermented liquor to 0 ℃ on the 6 th day of fermentation, storing for 4 days, adding 8kg/kl of concentrated juicy peach juice, 0.6kg/kl of citric acid and 20kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
The alcohol-free fruity beer produced in this comparative example was filtrated and spent grain washed for 1 hour more than in example 3, and had turbidity of 62.31EBC, chroma of 9.60EBC, alcoholic strength of 0.45% vol, total acid of 2.22 (ml/100 ml), and wort concentration of 10.7P. Since the filtration time of the comparative example was longer than that of the example by 1 hour, the comparative example was more likely to age, the fruity taste was masked by the aged taste, and the flavor of the fruity beer was lost.
Example 4
The production process of alcohol-free fruity beer includes the following steps:
(1) Selecting barley malt and resistant dextrin as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.8: 5, mixing the crushed materials with water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 68 ℃ after the size mixing is finished, keeping the temperature for 12min, heating to 75 ℃ after the temperature keeping is finished, keeping the temperature for 2min, and transferring to a filter tank after the temperature keeping is finished;
(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 hops for three times in the boiling process, wherein the addition amounts are respectively 0.16kg/kL, 0.07kg/kL and 0.03kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, adding alcohol-free yeast activated in advance when wort is cooled to 12 deg.C, adding 14kg/kl concentrated orange juice the next day of fermentation, and continuing low-temperature fermentation at 12 deg.C for 5 days;
(5) And (3) cooling the fermented liquor to 0 ℃ on the 6 th day of fermentation, storing for 4 days, adding 5kg/kl of concentrated juicy peach juice, 0.5kg/kl of citric acid and 16kg/kl of syrup after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
Compared with example 4, the saccharification of the comparative example eliminates the stage of keeping the temperature at 59 ℃ for 45min, the beer without the alcohol and the fruit taste obtained by the invention has poor foam, and the foam retention does not meet the national standard requirement, so the control of the saccharification temperature and the saccharification time is very critical.
As can be seen from the comparison between the above examples and comparative examples, the alcohol-free fruity beer obtained by the process of the present invention has strict requirements in the addition of resistant dextrin in the mashing step, the ratio of material to water, the mashing temperature and stage, the amount of filtered spent grains, the amount and timing of juice addition, etc., and if the deviation from the process requirements in the examples is large, an acceptable alcohol-free fruity beer with normal flavor may not 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, which is intended to cover any variations, equivalents, or improvements therein, which fall within the spirit and scope of the invention.
Claims (10)
1. The production process of the alcohol-free fruity beer is characterized by comprising the following steps of:
(1) Crushing barley malt, mixing the crushed material with water, adding resistant dextrin, adding the mixture into a saccharifying pot for size mixing, heating to 57-59 ℃ after size mixing is finished, keeping the temperature for 45-55min, continuously heating to 66-68 ℃ after the temperature keeping is finished, keeping the temperature for 7-13min, heating to 75-77 ℃ after the temperature keeping is finished, keeping the temperature for 1.5-2.5min, and transferring to a filter tank after the temperature keeping is finished;
(2) After being mixed evenly, the mixture is filtered, and only first wheat juice is taken by filtering without washing grains;
(3) Boiling the wort, adding hops during boiling, and transferring to a precipitation tank after boiling;
(4) Cooling wort, charging oxygen into fermentation tank, cooling to 12 deg.C, adding alcohol-free yeast activated in advance, fermenting for 5-7 days, and adding 10-15kg/kl concentrated orange juice the next day;
(5) Cooling the fermented liquor to-1-2 ℃ for cold storage for 3-5 days in the 7-8 th day of fermentation, adding 5-10kg/kl of concentrated juicy peach juice after the cold storage is finished, uniformly mixing, centrifuging, instantly sterilizing, filling, pasteurizing and subpackaging.
2. The process according to claim 1, wherein the ratio of barley malt to resistant dextrin in step (1) is 5-6; preferably, in the step (1), the ratio of water to feed is 1:5-6, mixing the crushed materials with water; preferably, the temperature of the water in the step (1) is 48-50 ℃.
3. The production process of the alcohol-free fruity beer as claimed in claim 1, wherein the temperature is raised to 57-59 ℃ after the size mixing in the step (1) and the temperature is preserved for 50min, the temperature is raised to 66-68 ℃ after the temperature preservation is finished and the temperature is preserved for 10min, and the temperature is raised to 75-77 ℃ after the temperature preservation is finished and the temperature is preserved for 2min.
4. The process for producing a non-alcoholic, fruity beer according to claim 1, wherein the hop is added in the third step (3) during the boiling process in an amount of 0.15 to 0.2kg/kL, 0.05 to 0.1kg/kL, 0.02 to 0.05kg/kL, respectively.
5. The process for producing alcohol-free fruity beer according to claim 1, wherein the alcohol-free yeast activated in advance by cooling in the step (4) is added when the wort is cooled to 12 ℃.
6. The process for producing a beer having no alcohol fruit flavor according to claim 1, wherein 10 to 15kg/kl of concentrated orange juice is added the next day of the fermentation in the step (4).
7. The process for producing a non-alcohol, fruity beer according to claim 1, wherein the fermentation in the step (4) is a low-temperature fermentation at a main fermentation temperature of 12 ℃; preferably, the fermentation in step (4) is performed for 5 to 7 days.
8. The process for producing a non-alcoholic, fruity beer according to claim 1, wherein the fermentation in the step (5) is carried out for 6 to 8 days and the fermented liquor is cooled to 0 ℃ and stored for 4 days.
9. The process for producing alcohol-free fruity beer according to the claim 1, wherein the concentrated juicy peach juice of 5-10kg/kl is added at the same time with the citric acid of 0.4-0.6kg/kl and the syrup of 15-20kg/kl after the cold storage in the step (5).
10. A non-alcohol fruity beer, characterized in that the non-alcohol fruity beer is prepared by the production process of the non-alcohol fruity beer according to any one of claims 1 to 9.
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