CN115786047B - Alcohol-free fruit-flavored beer and production process thereof - Google Patents
Alcohol-free fruit-flavored beer and production process thereof Download PDFInfo
- Publication number
- CN115786047B CN115786047B CN202211615452.1A CN202211615452A CN115786047B CN 115786047 B CN115786047 B CN 115786047B CN 202211615452 A CN202211615452 A CN 202211615452A CN 115786047 B CN115786047 B CN 115786047B
- Authority
- CN
- China
- Prior art keywords
- alcohol
- mixing
- heat preservation
- beer
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000004321 preservation Methods 0.000 claims abstract description 53
- 238000002156 mixing Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000009835 boiling Methods 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 24
- 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
- 238000004806 packaging method and process Methods 0.000 claims abstract description 22
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 235000015205 orange juice Nutrition 0.000 claims abstract description 12
- 230000001706 oxygenating effect Effects 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
- 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
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 22
- 235000020006 fruit beer Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 15
- 230000001476 alcoholic effect Effects 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 235000013944 peach juice Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 description 24
- 241000209219 Hordeum Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 14
- 238000004537 pulping Methods 0.000 description 12
- 239000002253 acid Substances 0.000 description 7
- 244000144730 Amygdalus persica Species 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 239000013256 coordination polymer Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000006260 foam Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000015095 lager Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002002 slurry Substances 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
Landscapes
- 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, heating to 57-59 ℃ after pulp mixing, heating to 66-68 ℃ after heat preservation, heating to 75-77 ℃ and heat preservation, and transferring to a filter tank; (2) Filtering after mixing evenly, and taking only the first wort without washing grains; (3) Adding hops during wort boiling, and transferring to a precipitation tank; (4) Cooling wort, oxygenating, 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 wine to-1-2deg.C, storing for 3-5 days, adding 5-10kg/kl concentrated juice, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging. The method improves and upgrades the existing beer production process, and the produced beer without alcohol taste has alcohol content less than or equal to 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 fruit-flavored beer and a production process thereof.
Background
The alcohol-free beer refers to beer with the alcohol content less than or equal to 0.5 percent vol, the alcohol-free beer on the market at present mainly takes lager beer as the main material, and the refined beer is made into alcohol-free beer. The fruity beer is characterized in that the fruit juice or pulp is added on the basis of beer to endow the beer with the taste and aroma of the fruit, and a small amount of sour agent and sugar are added to improve the taste. The alcohol-free beer production process mainly uses a physical dealcoholization method and a fermentation control method, however, the flavor of the alcohol-free beer produced by the two methods is weak, so that the alcohol-free beer in the current market has single taste, and does not have a lot of alcohol-free fruit-flavored beer, and the diversified demands of consumers cannot be met.
Disclosure of Invention
The invention aims to overcome the defects of the background technology and provide alcohol-free fruit-flavored beer and a production process thereof. The method improves and upgrades the existing beer production process, so that the alcohol-free fruit beer produced has the alcohol content less than or equal to 0.5% vol, has the fragrance and taste of fruits, and can be drunk without alcohol interference.
In order to achieve the purpose of the invention, the alcohol-free fruity beer production process comprises the following steps:
(1) Crushing barley malt, mixing the crushed material with water, adding resistant dextrin, adding the mixture into a saccharification pot, mixing pulp, heating to 57-59 ℃ after the pulp mixing is completed, preserving heat for 45-55min, continuously heating to 66-68 ℃ after the heat preservation is finished, preserving heat for 7-13min, heating to 75-77 ℃ after the heat preservation is finished, preserving heat for 1.5-2.5min, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered without washing grains;
(3) Boiling wort, adding hops during boiling, and transferring to a precipitation tank after boiling;
(4) Cooling wort, oxygenating, cooling to 12deg.C, adding alcohol-free yeast activated in advance, fermenting for 5-7 days, adding 10-15kg/kl concentrated orange juice the next day;
(5) Cooling the fermented wine to-1-2deg.C for 3-5 days after 7-8 days of fermentation, adding 5-10kg/kl concentrated peach juice after cold storage, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
Further, in some embodiments of the invention, the ratio of barley malt to resistant dextrin in step (1) is 5-6:1.
Further, in some embodiments of the present invention, in the step (1), the ratio of water to material in the step (1) is 1:5-6 mixing the crushed material with water.
Further, in some embodiments of the invention, the temperature of the water in step (1) is 48-50 ℃.
Further, in some embodiments of the present invention, the temperature is raised to 57-59 ℃ for 50min after the slurry mixing in the step (1) is completed, the temperature is raised to 66-68 ℃ for 10min after the heat preservation is completed, and the temperature is raised to 75-77 ℃ for 2min after the heat preservation is completed.
Further, in some embodiments of the present invention, the hop is added three times during the boiling in the step (3), and the addition amounts are 0.15-0.2kg/kL, 0.05-0.1kg/kL, and 0.02-0.05kg/kL, respectively.
Further, in some embodiments of the invention, the step (4) of cooling the yeast is performed when the wort is cooled to 12 ℃.
Further, in some embodiments of the present invention, 10-15kg/kl of concentrated orange juice is added the next day of fermentation in step (4).
Further, in some embodiments of the invention, the fermentation in step (4) is a low temperature fermentation at a primary fermentation temperature of 12 ℃.
Further, in some embodiments of the invention, the fermenting in step (4) is performed for 5-7 days.
Further, in some embodiments of the present invention, the fermented liquor obtained in the step (5) is cooled to 0 ℃ for 4 days after fermentation for 6-8 days.
Further, in some embodiments of the invention, 5-10kg/kl of concentrated peach juice is added after the end of the cold storage in step (5) while 0.4-0.6kg/kl of citric acid and 15-20kg/kl of syrup are added.
On the other hand, the invention also provides the alcohol-free fruit beer, which is prepared by using the alcohol-free fruit beer production process.
Compared with the prior art, the invention has the following advantages:
(1) No alcohol-free fruit-flavored beer product exists in the market at present, 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, more convenient and more stable, and the alcohol degree is stably controlled below 0.5%vol;
(3) The invention adds resistant dextrin in saccharification process to inhibit yeast growth;
(4) The wheat juice is cooled to 12 ℃, and the non-alcoholic yeast activated in advance is added, so that low-temperature fermentation is performed at 12 ℃, and 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 fermentation, so that the fruit juice and the beer are well fused, and people who do not like to drink the beer can love to drink the fruit beer;
(6) The alcohol-free fruit taste beer has the alcohol content less than or equal to 0.5 percent vol, has obvious fruit fragrance, and is drunk like fruit juice sparkling water.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. 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 intended to be illustrative of the invention and not restrictive.
The terms "comprising," "including," "having," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, step, 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, step, method, article, or apparatus.
When an equivalent, concentration, or other value or parameter is expressed as a range, preferred range, or a range bounded 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 ranges of "1 to 5" are disclosed, the described ranges should be construed to include ranges of "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a numerical range is described herein, unless otherwise indicated, the range is intended to include its endpoints and all integers and fractions within the range.
The indefinite articles "a" and "an" preceding an element or component of the invention are not limited to the requirement (i.e. the number of occurrences) of the element or component. Thus, the use of "a" or "an" should be interpreted as including one or at least one, and the singular reference of an element or component includes the plural reference unless the amount clearly dictates otherwise.
Furthermore, the descriptions of the terms "one embodiment," "some embodiments," "examples," "particular examples," or "some examples," etc., described below mean 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 present invention. In this specification, schematic representations of the above terms are not necessarily for the same embodiment or example. The technical features of the respective embodiments of the present invention may be combined with each other as long as they do not collide with each other.
Example 1
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1:5, mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 57 ℃ for heat preservation for 50min after size mixing, continuously heating to 68 ℃ for heat preservation for 10min after heat preservation, heating to 75 ℃ for heat preservation for 2min after heat preservation, and transferring to a filter tank after heat preservation;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 10kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 6 days;
(5) Cooling fermented wine to 0deg.C for 4 days, adding 5kg/kl concentrated juice, 0.5kg/kl citric acid, 15kg/kl syrup, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The color of the beer without alcohol taste obtained by the invention is light pink, the turbidity is 57.80EBC, the chromaticity is 7.91EBC, the alcoholic strength is 0.45 percent vol, the total acid is 2.10 (ml/100 ml), and the concentration of the raw wort is 10.6 DEG P. Has obvious juicy peach fragrance, and sour, sweet and delicious taste, and is suitable for girls to drink.
Example 2
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.5:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1:5.5 mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for pulping, heating to 58 ℃ for heat preservation for 45min after the pulping is finished, continuously heating to 67 ℃ for heat preservation for 12min after the heat preservation is finished, heating to 76 ℃ for heat preservation for 2.5min after the heat preservation is finished, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 13kg/kl of concentrated orange juice in the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 7 days;
(5) Cooling fermented wine to 0deg.C for 4 days on 8 th day, adding 10kg/kl concentrated juice, 0.4kg/kl citric acid, 18kg/kl syrup, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The color of the beer without alcohol taste obtained by the invention is light pink, the turbidity is 53.21EBC, the chromaticity is 8.57EBC, the alcoholic strength is 0.42 percent vol, the total acid is 2.20 (ml/100 ml), and the concentration of the raw wort is 10.3 degrees P. Has obvious juicy peach fragrance and sweet and sour taste.
Example 3
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 6:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1: mixing the crushed materials and water, wherein the temperature of the water is 49 ℃, adding the mixture into a saccharification pot for pulping, heating to 59 ℃ for heat preservation for 55min after the pulping is finished, continuously heating to 66 ℃ for heat preservation for 9min after the heat preservation is finished, heating to 75 ℃ for heat preservation for 1.5min after the heat preservation is finished, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered without washing grains;
(3) Boiling wort, adding hops for three times in the boiling process, wherein the addition amounts are respectively 0.2kg/kL, 0.09kg/kL and 0.02kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 15kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 5 days;
(5) Cooling the fermented wine to 0deg.C for 4 days on the 6 th day of fermentation, adding 8kg/kl concentrated juice, 0.6kg/kl citric acid, 20kg/kl syrup after cooling, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The color of the beer without alcohol taste obtained by the invention is light pink, the turbidity is 48.70EBC, the chromaticity is 9.02EBC, the alcoholic strength is 0.44%vol, the total acid is 2.05 (ml/100 ml), and the concentration of the raw wort is 10.5 DEG P. Has obvious juicy peach fragrance and sweet and sour taste.
Example 4
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.8:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1:5, mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for pulping, heating to 59 ℃ for 45min after the pulping is finished, continuously heating to 68 ℃ for 12min after the heat preservation is finished, heating to 75 ℃ for 2min after the heat preservation is finished, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 14kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 5 days;
(5) Cooling the fermented wine to 0deg.C for 4 days on the 6 th day of fermentation, adding 5kg/kl concentrated juice, 0.5kg/kl citric acid, 16kg/kl syrup after cooling, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The appearance color of the alcohol-free fruity beer obtained by the invention is light pink, the turbidity 54.62EBC, the chromaticity 9.02EBC, the alcoholic strength 0.39% vol, the total acid 1.98 (ml/100 ml) and the original wort concentration 10.3 DEG P. Has obvious juicy peach fragrance and sweet and sour taste.
Comparative example 1
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt is selected as a raw material, and after the raw material is crushed, the raw material is mixed according to a material-water ratio of 1:5, mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for size mixing, heating to 57 ℃ for heat preservation for 50min after size mixing, continuously heating to 68 ℃ for heat preservation for 10min after heat preservation, heating to 75 ℃ for heat preservation for 2min after heat preservation, and transferring to a filter tank after heat preservation;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 10kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 6 days;
(5) Cooling fermented wine to 0deg.C for 4 days, adding 5kg/kl concentrated juice, 0.5kg/kl citric acid, 15kg/kl syrup, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The non-alcoholic fruity beer prepared in this comparative example had a raw wort concentration of 10.4℃P compared to example 1 without the addition of resistant dextrin to the mashing pan, turbidity 58.56EBC, color 8.11EBC, alcoholic strength 0.60% vol, total acid 2.13 (ml/100 ml). As no resistant dextrin is added, the yeast is vigorous in fermentation, and the alcoholic strength is higher and is not less than or equal to 0.5 percent of the national standard requirement.
Comparative example 2
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.5:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1:5.5 mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for pulping, heating to 58 ℃ for heat preservation for 45min after the pulping is finished, continuously heating to 67 ℃ for heat preservation for 12min after the heat preservation is finished, heating to 76 ℃ for heat preservation for 2.5min after the heat preservation is finished, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 13kg/kl of concentrated orange juice and 10kg/kl of concentrated peach juice in the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 7 days;
(5) Cooling fermented wine to 0deg.C for 4 days on 8 th day, adding 0.4kg/kl citric acid and 18kg/kl syrup after cooling storage, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The beer of this comparative example was prepared with no alcoholic fruit taste, compared to example 2, and the juice of the comparative example was added during fermentation with a haze of 46.10EBC, a color of 8.67EBC, an alcoholic strength of 0.45% vol, a total acid of 2.08 (ml/100 ml) and a raw wort concentration of 10.3℃P. As the honey peach concentrated juice of the comparative example is added in the fermentation process, the loss of fruit fragrance is more, the final finished product is mainly beer flavor, and no obvious fruit fragrance is generated.
Comparative example 3
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 6:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1: mixing the crushed materials and water, wherein the temperature of the water is 49 ℃, adding the mixture into a saccharification pot for pulping, heating to 59 ℃ for heat preservation for 55min after the pulping is finished, continuously heating to 66 ℃ for heat preservation for 9min after the heat preservation is finished, heating to 75 ℃ for heat preservation for 1.5min after the heat preservation is finished, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, normally filtered and washed;
(3) Boiling wort, adding hops for three times in the boiling process, wherein the addition amounts are respectively 0.2kg/kL, 0.09kg/kL and 0.02kg/kL, and transferring to a precipitation tank after boiling;
(4) Cooling wort, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 15kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 5 days;
(5) Cooling the fermented wine to 0deg.C for 4 days on the 6 th day of fermentation, adding 8kg/kl concentrated juice, 0.6kg/kl citric acid, 20kg/kl syrup after cooling, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
The non-alcoholic fruity beer prepared in this comparative example was compared to example 3, the comparative example was filtered to wash the distillers grains, and the comparative example was filtered to wash the distillers grains over 1 hour, with turbidity of 62.31EBC, color of 9.60EBC, alcoholic strength of 0.45% vol, total acid of 2.22 (ml/100 ml) and raw wort concentration of 10.7℃P. Since the comparative example has a longer filtration time than 1 hour than the examples, resulting in the comparative example being more prone to aging, the fruity taste is masked by the aged taste, losing the flavor of the fruity beer.
Example 4
A production process of alcohol-free fruit beer comprises the following steps:
(1) Barley malt and resistant dextrin are selected as raw materials (the mass ratio of the barley malt to the resistant dextrin is 5.8:1), and after the raw materials are crushed, the raw materials are mixed according to the water ratio of 1:5, mixing the crushed materials and water, wherein the temperature of the water is 48 ℃, adding the mixture into a saccharification pot for pulping, heating to 68 ℃ for 12min after the pulping is completed, heating to 75 ℃ for 2min after the heat preservation is completed, and transferring to a filter tank after the heat preservation is completed;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered 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, oxygenating, adding alcohol-free yeast activated in advance when the temperature of the wort is reduced to 12 ℃, adding 14kg/kl of concentrated orange juice the next day of fermentation, and continuously fermenting at the main fermentation temperature of 12 ℃ for 5 days;
(5) Cooling the fermented wine to 0deg.C for 4 days on the 6 th day of fermentation, adding 5kg/kl concentrated juice, 0.5kg/kl citric acid, 16kg/kl syrup after cooling, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging.
Compared with the comparative example 4, the saccharification is carried out at the temperature of 59 ℃ for 45min, the beer without alcohol taste obtained by the invention has poorer foam and foam retention which does not meet the national standard requirements, so that the control of the saccharification temperature and time is also very critical.
As is clear from the comparison between the above examples and the comparative examples, the alcohol-free fruity beer obtained by the process of the invention has strict requirements on the addition of the resistant dextrin in the saccharification stage, the material-water ratio, the saccharification temperature and stage, the filtration and lees washing, the addition amount of the fruit juice, the timing and the like, and if the deviation from the process requirements in the examples is large, the alcohol-free fruity beer with qualified flavor and normal flavor can not be produced.
It will be readily appreciated by those skilled in the art that the foregoing is merely illustrative of the present invention and is not intended to limit the invention, but any modifications, equivalents, improvements or the like which fall within the spirit and principles of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. The production process of the alcohol-free fruit 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 saccharification pot, mixing pulp, heating to 57-59 ℃ after the pulp mixing is completed, preserving heat for 45-55min, continuously heating to 66-68 ℃ after the heat preservation is finished, preserving heat for 7-13min, heating to 75-77 ℃ after the heat preservation is finished, preserving heat for 1.5-2.5min, and transferring to a filter tank after the heat preservation is finished;
(2) After being uniformly mixed, the mixture is filtered, and only the wheat juice in the head channel is filtered without washing grains;
(3) Boiling wort, adding hops during boiling, and transferring to a precipitation tank after boiling;
(4) Cooling wort, oxygenating, cooling to 12deg.C, adding alcohol-free yeast activated in advance, fermenting for 5-7 days, adding 10-15kg/kl concentrated orange juice the next day;
(5) Cooling the fermented wine to-1-2deg.C for 3-5 days after fermentation for 7-8 days, adding 5-10kg/kl concentrated peach juice after cold storage, mixing, centrifuging, sterilizing, packaging, pasteurizing, and packaging;
and (3) adding 5-10kg/kl of concentrated peach juice after the cold storage in the step (5) and simultaneously adding 0.4-0.6kg/kl of citric acid and 15-20kg/kl of syrup.
2. The process for producing alcohol-free fruit beer according to claim 1, wherein the ratio of barley malt to resistant dextrin in said step (1) is 5-6:1.
3. The process for producing alcohol-free fruit beer according to claim 1, wherein in said step (1), the ratio of water to water is 1:5-6 mixing the crushed material with water.
4. The process for producing alcohol-free fruit beer according to claim 1, wherein the temperature of water in said step (1) is 48-50 ℃.
5. The process for producing alcohol-free fruity beer according to claim 1, wherein the temperature is raised to 57-59 ℃ for 50min after the completion of the pulp mixing in the step (1), the temperature is raised to 66-68 ℃ for 10min after the completion of the heat preservation, and the temperature is raised to 75-77 ℃ for 2min after the completion of the heat preservation.
6. The process for producing alcohol-free fruit beer according to claim 1, wherein said step (3) comprises adding hops three times during boiling in an amount of 0.15-0.2kg/kL, 0.05-0.1kg/kL, and 0.02-0.05kg/kL, respectively.
7. A non-alcoholic fruit beer, characterized in that it is produced by using the non-alcoholic fruit beer production process according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211615452.1A CN115786047B (en) | 2022-12-15 | 2022-12-15 | Alcohol-free fruit-flavored beer and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211615452.1A CN115786047B (en) | 2022-12-15 | 2022-12-15 | Alcohol-free fruit-flavored beer and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115786047A CN115786047A (en) | 2023-03-14 |
| CN115786047B true CN115786047B (en) | 2024-07-09 |
Family
ID=85425158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211615452.1A Active CN115786047B (en) | 2022-12-15 | 2022-12-15 | Alcohol-free fruit-flavored beer and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115786047B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710191A (en) * | 2013-12-30 | 2014-04-09 | 燕京啤酒（河南月山）有限公司 | Production method of alcohol-free beer |
| CN104388221A (en) * | 2014-12-04 | 2015-03-04 | 河南大学 | Process for brewing half-juice watermelon beer |
| CN111004691A (en) * | 2019-12-13 | 2020-04-14 | 浙江喜盈门啤酒有限公司 | Process for preparing low-alcohol brewed beer from hawthorn |
| CN111534393A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of lonicera edulis beer |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111548872A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of crabapple beer |
| CN114591790A (en) * | 2022-03-25 | 2022-06-07 | 广州南沙珠江啤酒有限公司 | Fruit-brewed beer and preparation method thereof |
-
2022
- 2022-12-15 CN CN202211615452.1A patent/CN115786047B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710191A (en) * | 2013-12-30 | 2014-04-09 | 燕京啤酒（河南月山）有限公司 | Production method of alcohol-free beer |
| CN104388221A (en) * | 2014-12-04 | 2015-03-04 | 河南大学 | Process for brewing half-juice watermelon beer |
| CN111004691A (en) * | 2019-12-13 | 2020-04-14 | 浙江喜盈门啤酒有限公司 | Process for preparing low-alcohol brewed beer from hawthorn |
| CN111534393A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Preparation method of lonicera edulis beer |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111548872A (en) * | 2020-04-01 | 2020-08-18 | 烟台果都生物科技有限公司 | Preparation method of crabapple beer |
| CN114591790A (en) * | 2022-03-25 | 2022-06-07 | 广州南沙珠江啤酒有限公司 | Fruit-brewed beer and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115786047A (en) | 2023-03-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110257208A (en) | A kind of fruit allotment rice wine and preparation method thereof | |
| CN101531960A (en) | Wine-making preparation method adopting litchi fermentation | |
| CN112708518A (en) | Pineapple fruit beer and preparation method thereof | |
| CN114591790B (en) | Fruit-brewed beer and preparation method thereof | |
| CN112920918B (en) | Acid beer and preparation method thereof | |
| CN112592779B (en) | Black wheat beer and preparation method thereof | |
| CN110791396B (en) | Preparation method of red beer | |
| CN112063463A (en) | Light red beer and its preparing method | |
| CN115786047B (en) | Alcohol-free fruit-flavored beer and production process thereof | |
| CN111592962A (en) | Sweet wine aromatic vinegar and brewing process thereof | |
| CN112063462A (en) | Strong red ale malt formula, beer obtained by same and preparation method thereof | |
| KR102508089B1 (en) | Makgeolli containing fermented pear and preparing method of the same | |
| CN110616134A (en) | 0.0% vol alcohol-free IPA beer and preparation method thereof | |
| CN107267333B (en) | Processing method of purple sweet potato fermented red wine | |
| CN114317190B (en) | Production process of aromatic vinegar capable of reducing production cost and achieving high finished product yield | |
| CN113004992B (en) | Lanbeck acid beer and preparation method thereof | |
| CN109852501A (en) | Health type light beer saccharification formula, gained beer and preparation method thereof | |
| CN112625823B (en) | Dark wheat beer and preparation method thereof | |
| JP2727048B2 (en) | A new method of producing beer-like low-malt beer | |
| CN115725374B (en) | Alcohol-free belgium wheat beer and production process thereof | |
| CN112029599A (en) | Light red ale malt formula, beer obtained by using same and preparation method of beer | |
| CN113234564A (en) | Preparation method of red yeast rice, bamboo and fresh sweet potato wine | |
| JPH06303959A (en) | Production of new foaming sake (rice wine) similar to beer | |
| CN116035143A (en) | Alcohol-free pearson beer and production process thereof | |
| JPS6161797B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |