CN1314794C - Method for reverse osmosis preparation of alcohol-free beer - Google Patents
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Abstract
The present invention relates to a method for reverse osmosis preparation of alcohol-free beer. The present invention relates to the application of the reverse osmosis technology in beer industry. Clear wine of beer is driven into a reverse osmosis device by a high pressure pump, the flow rate of penetrating solution and the flow rate of supplementary deoxygenated water are controlled to be equal, and concentrated solution still flows into a feeding tank for dealcoholization in a circulation mode until the alcoholicity of beer solution is less than 0.5%(v/v). The volume of the penetrating solution in reverse osmosis is controlled to be 4-5 times as great as that of feed solution in reverse osmosis. The operation pressure of a reverse osmosis system is controlled from 1.8MPa to 2.5MPa. The temperature is controlled from 4 DEG C to 12 DEG C. When alcohol-free beer is prepared by the method for reverse osmosis, the alcoholicity can be decreased by more than 85%, and other production processes do not need to be changed. The alcohol-free beer which is prepared can reserve various flavor substances of original beer, beer is full-bodied, people feel light, modern consumers' requirements are satisfied, and the alcohol-free beer prepared by the present invention has potential economical and social benefits.
Description
Technical field
A kind of method of reverse osmosis preparation of alcohol-free beer relates to the application of reverse osmosis technology at beer industry.
Background technology
Regulation among China GB4927-2001 " beer ": alcoholic strength is that the beer of 0.6%-2.5% (v/v) is " low alcohol beer ", and to not definition of alcohol-free beer.China's beer industry is generally continued to use the definition of European and American countries to alcohol-free beer (non-alcoholic beer, alcohol free beer), and promptly the beer of alcoholic strength＜0.5% (v/v) is called alcohol-free beer.
The no alcohol and the low alcohol beer of " look like beer, smell like beer, drink picture beer " except that the spirituosity amount is low, still have the color of ordinary beer, are just meeting drinks to minuent development and the beverage trend to the health development.As far back as the beginning of the nineties at the end of the eighties in last century, more American-European main beer company have been classified this as the developing direction of brewage industry.
Existing more than 40 year of the production history of alcohol-free beer, there are auspicious soil, Germany, Holland, Finland, the U.S., Denmark, Norway etc. in major country of production.China produces the history that alcohol-free beer has more than ten years, but development is very slow, and major cause is: the level of consumption, the consumption consciousness do not reach as yet; With traditional beer mouthfeel, weak flavor apart from bigger, the human consumer is difficult for accepting; Facility investment is big, the production cost height, and the performance of enterprises is not obvious.
But in recent years along with rapid economic development of China, the growth of the change of consumer perceptive and the Chinese beer strength of enterprise, the market potential of alcohol-free beer and development space will be increasing, mainly contain the reason of following several respects.
1. people add the aging trend of population to healthy pay attention to day by day, and the human beings'health problem has become social hotspots.Medically having a lot of evidences to confirm: alcohol can make hypomnesis; The absorption of excessive alcohol and liver and cardiovascular and cerebrovascular diseases have confidential relation.The heat of alcohol-free beer is 1/2 of an ordinary beer only, and compares with common soda pop, has higher nutritive value again, contains needed by human body multiple amino acids and various trace elements, and is low in calories, aid digestion, meets the demand of healthy consumption trend.
2. the drive when intoxicated traffic accident that causes even injure life security.In June, 2002, Japan's road traffic law adjusted, and had increased the weight of the punishment to driving when intoxicated, and the time has been caused the fiery of alcohol-free beer market.China has also done more severe adjustment along with family car quantity increases rapidly to the punishment regulations of driving when intoxicated, and this will cause the interest of people to alcohol-free beer.
3. the mode of life advocated of modern more and more develops to nature, personalized direction.That people seek is various, novel, the appearance of high-quality, hyperalimentation diet product.2004, national beer ultimate production was 2,910 ten thousand kilolitres, has increased by 15% than the same period last year.And output about 90% is light ordinary beer, and product structure is single, is difficult to satisfy the market requirement that becomes increasingly abundant.Alcohol-free beer is low because of its ethanol content, drinks so be very suitable for the social life, also is suitable for the crowd that some should not be drunk, as consumer groups such as Ms, sportsmen, alcohol allergy sufferers.Because national customs can not be drunk to the abstinence of alcohol as Islam, alcohol-free beer can offer an opportunity and make more people taste the local flavor of beer.
Alcohol-free beer has had very big development abroad in recent years, and average growth rate per annum is more than 30%, and the consumption of alcohol-free beer has accounted for about 20% of beer total amount.In February, 2003, Japanese beer industry Big Four has all been released related products, and the market scale of whole 2003 Japanese alcohol-free beers estimates at 120～1,300,000 casees, is 2 to 5 times of last one year.
China second largest beer brewery groups---group of Yanjing Brewery, for drinking, be unequal to the crowd of capacity for liquor and product innovation---the Yanjing Alcohol-Free that 2008 Olympic Games is developed, entered the all-round popularization phase in 2003, indicate that alcohol-free beer also makes first appearance at the popular of China.
The production of alcohol-free beer has two big class methods: the formation of alcohol and dealcoholysis method in the restricted fermentation.
Shandong Light Ind College was once done some researchs to the preparation of alcohol-free beer, utilized the micro beer production line, adopted the method brew alcohol-free beer of high temperature saccharification, high concentrated fermentation dilution after-ripening technology and control fermentation.Though the alcohol-free beer alcoholic strength that this method obtains is lower than 0.5% (v/v), still have sizable gap comparing with ordinary beer aspect mellow sense, local flavor, fragrance and the tasty and refreshing sense.Institute of Zhujiang River beer brewery groups company adopts pearl to grind 1
eSaccharomyces cerevisiae, according to concentration, pH, inoculum size and four factors of temperature of wheat juice, the design orthogonal test carries out preferably having found out preferable technological condition for fermentation to the zymotechnique of no ferment beer.On this basis, utilization great-jump-forward saccharogenic method prolongs fermentation period and selects for use and produces the high cereuisiae fermentum of flavour substances and improve technological measure such as wheat juice component with the variation of boiling process the technology of further raising alcohol-free beer flavour substances has been carried out discussion and preliminary study.Wherein adopt the variation of boiling process, the technology of improving wheat juice component can improve the flavour substances of no ferment beer more effectively, but two equal difficulties of index of alcohol and di-acetyl are controlled in the acceptable ranges.2004, three beer brewery groups of getting profit adopted Japanese alcohol-free beer production technique, had released the alcohol-free beer brand " dance alcohol " on Chinese market.But the beer that these class methods are produced can not get human consumer's approval.
The dealcoholysis method mainly is distillation technique at home.Central China, Shandong amber beer company limited invests 8,000,000 yuan, utilizes German alcohol-free beer production unit, controls evaporation capacity, flow and other processing parameter well, with distillation under vacuum ethanol evaporation in the beer is fallen, and adds suitable quantity of water, returns and adds flavour substances, replenishes CO
2, prepare the beer that contains micro-alcohol more consistent with former wine taste.The alcohol-free beer of more than 2,000 ten thousand yuan of productions of group of Yanjing Brewery in 2003 first-phase investment enters the all-round popularization phase.But the alcohol-free beer that distillation method is produced has tangible boiling flavor, can not be accepted extensively by the human consumer.
Adopt reverse osmosis method that ordinary beer is carried out dealcoholysis, its production technique is feasible.The beer enterprise current production devices can be used, and production technique does not need to change, and only need just can to obtain alcoholic strength and significantly reduce at the terminal interpolation of technology reverse osmosis operating unit, and local flavor no alcohol or the low alcohol beer consistent with former wine; Investment, running cost is moderate, for the acceptance of drinks manufacturing enterprise, good industrialization prospect arranged easily.
Adopt reverse osmosis to produce alcohol-free beer and do not see bibliographical information as yet.
Summary of the invention
The method that the purpose of this invention is to provide a kind of reverse osmosis preparation of alcohol-free beer, alcohol-free beer physical and chemical index and stability that requirement makes all meet the requirements, and can keep the various flavour substancess of former beer simultaneously, and the wine body is plentiful, mouthfeel is light refreshing, has met the demand of modern consumer.Have potential economic benefit and social benefit.
Technical scheme of the present invention: the principle of reverse osmosis preparation of alcohol-free beer is exactly that beer under high pressure carries out high-pressure filteration by semi-permeable membranes.Water and alcohol overcome the naturally osmotic pressure and pass film, and macromolecular substance then is trapped.Its main mass transfer power is pressure difference.
Fundamental formular according to reverse osmosis:
Solvent migration Qw=Kw (Δ p-Δ Л) A/ τ
Qw---by the solvent flux of film
The film transmission coefficient of Kw---solvent
The solvent pressure reduction of Δ p---film both sides
Δ Л---the permeable pressure head of film both sides solution
A---film surface-area
τ---film thickness
The migration Qs=Ks of solute (Δ c) A/ τ
Qs---the flow of the solute by film
The film transmission coefficient of Ks---solute
Δ c---film both sides solute concentration difference
A---film surface-area
τ---film thickness
Can see that the pressure difference that increases the film both sides can make the discharge of per unit membrane area improve, though the influence that the migration (Qs) of solute by film is not stressed, but be in the flavour substances of the same order of magnitude for ethanol and number molecular weight and water molecules, their migration amount both can be considered as solvent to them and also can be considered as solute, so also can increase along with the increase of pressure difference.Pressure raises, and the alcoholic acid transmitance is increased, but the transmitance of small molecules flavour substances also increases simultaneously, causes flavor loss.Therefore, present method reverse osmosis working pressure of having relatively high expectations.
The present invention adopts the beer pure mellow wine is squeezed into reverse osmosis unit by high-pressure pump, control sees through flow velocity and equates with the flow velocity of adding de-oxygenised water, concentrated solution still flows back to the dealcoholysis that circulates in the charging stock tank, is lower than 0.5% (v/v) until the alcoholic strength of wine liquid, and alcoholic strength can reduce about 85%～98%.What control reverse osmosis is the volume ratio of 4～5 times of reverse osmosis feed liquids through liquid, and the working pressure of reverse osmosis system is controlled to be 1.8～2.5MPa, and temperature is controlled to be 4～12 ℃.
The used reverse osmosis membrane of the present invention is for can better carrying out the cellulose acetate-titanium compound film of pure water sepn, and performance perameter is: temperature: 0～60 ℃, and reverse osmotic pressure: 0～6MPa, the pH value scope of application: 2～11, film passband: 110L.m
-2.h
-1, minimum ratio of desalinization is 99.5%, the rate of recovery is 15%.
Beneficial effect of the present invention: the alcohol-free beer that the present invention produces has many advantages: 1. adopting has the film of the very strong ability of sloughing that beer is carried out aftertreatment to alcohol, does not change former process for beer production, easy to operate; 2. the beer alcoholic strength of Sheng Chaning is lower than 0.5% (v/v), meets the condition of alcohol-free beer, and other every indexs are constant substantially, and requirement all can be up to state standards; The wine degree by 3.5% (v/v) reduce to＜0.5% (v/v) after, still can keep original beer flavor, the stability of beer is not affected, and can be used as high-grade beer and releases.
Adopt reverse osmosis method to produce alcohol-free beer, in theory with in the practice stronger operability is arranged all.Compare with distillation method and other methods, it only needs the isolating unit operation of some homogeneous phase systems of last interpolation in the ordinary production link, do not need to change other production technique of beer, simplify the operation, the facility investment expense is also lower, what is more important, prepared alcohol-free beer has guaranteed its physical and chemical index and stability, has kept the various flavour substancess of former beer simultaneously, and the wine body is plentiful, mouthfeel is light refreshing, has met the demand of modern consumer.Have potential economic benefit and social benefit.
Description of drawings
Fig. 1 reverse osmosis preparation of alcohol-free beer schematic flow sheet.
Embodiment
Carried out the pilot scale that reverse osmosis method is produced alcohol-free beer by technology shown in the accompanying drawing.Put into the 100L pure mellow wine in charging stock tank, squeeze into reverse osmosis membrane system by high-pressure pump and carry out dealcoholysis, the flow velocity that de-oxygenised water is added in control equates with flow velocity through liquid, and concentrated solution still flows back to the charging stock tank dealcoholysis that circulates, and is lower than 0.5% (v/v) until alcoholic strength.Working pressure 1.8-2.5Mpa, service temperature 4-12 ℃, permeate 16min (see through liquid and concentrated solution and all pass back into charging stock tank) during reverse osmosis earlier, make membrane permeability can reach stable.Every index of the alcohol-free beer that obtains after former wine and the dealcoholysis is analyzed and compared.
1. the physical and chemical index analysis and the sensory evaluation of wine before and after the dealcoholysis
The analysis of physical and chemical index before and after table 1 dealcoholysis
| Former wine | Dealcoholysis wine | Former wine | Dealcoholysis wine | ||
| Colourity (EBC) | 5.0-5.5 | 5.0-5.5 | pH | 4.19 | 4.17 |
| Turbidity (EBC) | 0.24 | 0.30 | Total acid (mL/100mL) | 0.879 | 0.799 |
| Viscosity (cP) | 1.52 | 1.53 | Total reducing sugars (g/100mL) | 0.898 | 0.872 |
| Alcoholic strength % (v/v) | 3.39 | 0.36 | Total polyphenols (mg/L) | 74.62 | 72.16 |
| Real concentration % (w/w) | 2.67 | 2.69 | Gross protein (mg/100mL) | 58.067 | 56.213 |
| Former dense % (w/w) | 7.96 | 3.48 | -amino nitrogen (mg/L) | 66.523 | 64.998 |
| Outward appearance concentration % (w/w) | 1.59 | 2.74 | Di-acetyl (mg/L) | 0.072 | 0.065 |
Can see by table 1, general analysis from every physical and chemical index, through reverse osmosis, alcoholic strength descends 89% the time, total extractives is very dense almost constant in the reflection beer, can tentatively judge thus: reverse osmosis membrane is more much bigger than other materials in the beer to the alcoholic acid transmitance, and it is feasible preparing alcohol-free beer with the technology of reverse osmosis.Turbidity removal is outside one's consideration, and the variation of other physical and chemical indexs is in 10%.
Sensory evaluation before and after table 2 dealcoholysis
| Former wine (8 ° of P light flavours) | Dealcoholysis wine | |
| Color and luster | Light yellow transparent clear | Light yellow transparent clear |
| Fragrance | Hops fragrance is obvious | Hops fragrance is more obvious |
| Taste | Taste is light refreshing, and the wine body is coordinated, and feeling of freshness is better, the obvious hops bitter taste of tool, and mouthful power is stronger extremely | Taste is thin partially, the former wine taste feature of tool, and feeling of freshness is better, tool hops bitter taste, mouthful power is general extremely |
Can see that by table 2 from the sensory evaluation of dealcoholysis front and back, dealcoholysis wine still has significantly hops fragrance and hops bitter taste, has also kept the flavor characteristic of former wine.Killing mouthful power general is because the non-stopping property of system makes the CO of a part on the one hand
2Overflowing, also is removing owing to most alcohol on the other hand.The taste of dealcoholysis wine is thin partially on the whole, but has overcome the boiling flavor that causes after the distillation method dealcoholysis.
2. the dealcoholysis front and back are to the analysis of beer volatile flavor substance
In the beer volatile flavor substance comprise alcohols, ester class, acids, aldehydes, sulfide etc., wherein most importantly alcohols and ester class.Volatile alcohol, ester material before and after the dealcoholysis are analyzed and compared with GC-MS, the result is as shown in table 3.
The local flavor of beer is not only relevant with the absolute content of flavour substances, and also the taste threshold with this material is relevant.
Flavor intensity (Fu) is to characterize the size of certain material to the percentage contribution of local flavor, is expressed from the next:
Flavor intensity (Fu)=flavour substances concentration/taste threshold
If certain material Fu value＞1.0, the expression local flavor is remarkable; The Fu value is at 0.5-1.0, and expression has local flavor; Fu value＜0.5, the expression local flavor is not remarkable.The flavor intensity analysis of each volatile alcohol, Ester and contrast as shown in table 4.
The flavor intensity value is in conjunction with the synergy theory of flavour substances, and local flavor difference that can more different beer is to distinguish its flavor characteristic, the evaluation method such as the table 5 of local flavor difference degree.Thus can more former quantitatively wine and the local flavor difference of dealcoholysis wine, the result is as shown in table 6.
The analysis contrast of table 3 volatile flavor compound
| Content (mg/L) | Former wine | Dealcoholysis wine |
| Ethanol | 339000.00 | 3600.00 |
| Propyl alcohol | 6.50 | 3.04 |
| Isopropylcarbinol | 14.00 | 8.65 |
| Primary isoamyl alcohol | 65.49 | 45.55 |
| Phenylethyl alcohol | 39.54 | 31.07 |
| Ethyl acetate | 23.10 | 20.22 |
| Ethyl lactate | 13.43 | 8.25 |
| Isoamyl Acetate FCC | 2.43 | 0.93 |
| Phenylethyl ethanoate | 0.87 | 0.70 |
| Ethyl hexanoate | 0.37 | 0.35 |
| Acetal | 5.97 | 3.93 |
| Di-acetyl | 0.07 | 0.07 |
| The methylthio group propyl alcohol | 0.99 | 0.96 |
| P-hydroxyphenylethanol | 0.32 | 0.22 |
The analysis of flavor intensity contrast before and after table 4 dealcoholysis
| Related compound | Flavor characteristic | Threshold value (mg/L) | Former wine (Fu) | Dealcoholysis wine (Fu) |
| Ethanol | The alcohol flavor | 15000.00 | 22.60 | 0.24 |
| Propyl alcohol | The alcohol flavor | 800.00 | 0.01 | 0.00 |
| Isopropylcarbinol | The alcohol flavor | 200.00 | 0.07 | 0.04 |
| Primary isoamyl alcohol | Alcohol flavor, fruit aroma | 70.00 | 0.94 | 0.65 |
| Phenylethyl alcohol | Alcohol flavor, rose scent | 100.00 | 0.40 | 0.31 |
| Ethyl acetate | Ester fragrance, apple aroma | 30.00 | 0.77 | 0.67 |
| Ethyl lactate | Ester fragrance | 14.00 | 0.96 | 0.59 |
| Isoamyl Acetate FCC | Ester fragrance, banana fragrance | 1.50 | 1.62 | 0.62 |
| Phenylethyl ethanoate | Apple flavor, rose flavor | 3.00 | 0.29 | 0.23 |
| Ethyl hexanoate | Ester fragrance, apple aroma | 0.20 | 1.85 | 1.75 |
| Acetal | Aldehyde fragrance, fruity | 10.00 | 0.60 | 0.39 |
| Di-acetyl | The cheese flavor | 0.10 | 0.70 | 0.70 |
| The alcohol ester ratio | 3.16 | 2.94 |
The evaluation method of table 5 local flavor difference degree
| The difference of different wine sample flavor intensity | Local flavor difference degree | Flavor evaluation |
| ＜-2.0 | --- | Very weak |
| -2.0～-1.0 | -- | More weak |
| -1.0～-0.5 | - | Slightly |
| -0.5～0.5 | 0 | Indifference |
| 0.5～1.0 | + | Slightly strong |
| 1.0-2.0 | ++ | More intense |
| ＞2.0 | +++ | Very strong |
Local flavor differential analysis before and after table 6 dealcoholysis
| Flavor characteristic | Former wine | Dealcoholysis wine taste difference degree | Flavor evaluation |
| The alcohol flavor | / | --- | Very weak |
| Alcohol flavor, fruit aroma | / | 0 | Indifference |
| Alcohol flavor, rose scent | / | 0 | Indifference |
| Ester fragrance, apple aroma | / | 0 | Indifference |
| Ester fragrance, banana fragrance | / | - | Slightly |
| Apple flavor, rose flavor | / | 0 | Indifference |
| Aldehyde fragrance, fruity | / | 0 | Indifference |
| The cheese flavor | / | 0 | Indifference |
All kinds of volatile flavor substances have minimizing in various degree after the dealcoholysis, and except that ethanol has reduced 98.9%, Isoamyl Acetate FCC and propyl alcohol reduce often, have reduced 61.7% and 53.2% respectively.The Fu of ethanol, Isoamyl Acetate FCC, ethyl hexanoate＞1.0 in the former wine, promptly the local flavor of these several materials in former wine is obvious; Alcoholic acid Fu＜0.5 in the dealcoholysis wine, the Fu of Isoamyl Acetate FCC＜1.0, the local flavor significance obviously descends, and the Fu value of ethyl hexanoate is still＞1.0.The alcohol ester of dealcoholysis wine has reduced 7% than (not containing ethanol) also more former wine, illustrates in the dealcoholysis process, and the alcohols loss is more.When the ratio of the alcohol ester in the beer is 3～4: in the time of 1, local flavor is moderate, adopts the reverse osmosis dealcoholysis to cause alcohol ester than descending, and may make the ester flavor in the beer outstanding.
From the local flavor differential analysis as can be known, compare with former wine, the flavor intensity of each volatile flavor substance is more or less the same basically in the dealcoholysis wine, i.e. the flavor loss that reverse osmosis method dealcoholysis causes is very little.Yet ethanol itself is removed in the dealcoholysis process in a large number as the significant material of a kind of local flavor, and the flavor loss that is caused is again inevitable.
3. the reverse osmosis dealcoholysis is to the influence of the non-volatile flavour substances of beer
Carbohydrate in the beer and amino acids be the nutritive ingredient of beer also be the flavour substances of beer, they give beer distinctive local flavor with other flavour substancess jointly.Before and after the dealcoholysis carbohydrate and amino acid whose analysis and relatively see Table 7, table 8.
The analysis (g/L) of oligose before and after table 7 dealcoholysis
| Maltose | Trisaccharide maltose | Maltotetrose | The above oligose of maltopentaose and pentasaccharides | |
| Former wine | 1.74 | 1.02 | 0.69 | 11.63 |
| Dealcoholysis wine | 1.71 | 0.99 | 0.69 | 11.60 |
Amino acid whose analysis (mg/L) before and after table 8 dealcoholysis
| Former wine | Dealcoholysis wine | Molecular weight | Velocity of variation % | |
| Aspartic acid (asp) | 10.90 | 7.75 | 133 | 28.9 |
| L-glutamic acid (glu) | 20.87 | 19.64 | 147 | 5.9 |
| Serine (ser) | 10.71 | 10.01 | 105 | 6.5 |
| Histidine (his) | 11.67 | 10.68 | 155 | 8.5 |
| Glycine (gly) | 17.34 | 17.1 | 74 | 1.4 |
| Threonine (thr) | 12.69 | 10.88 | 119 | 14.3 |
| L-Ala (ala) | 15.21 | 14.53 | 89 | 4.5 |
| Arginine (arg) | 48.30 | 43.35 | 174 | 10.2 |
| Tyrosine (tyr) | 14.89 | 14.65 | 181 | 1.6 |
| Xie Ansuan (val) | 9.45 | 8 | 117 | 15.3 |
| Methionine(Met) (met) | 15.71 | 14.93 | 117 | 5.0 |
| Tryptophane (try) | 18.15 | 16.75 | 204 | 7.7 |
| Phenylalanine (phe) | 13.97 | 9.34 | 214 | 33.1 |
| Isoleucine (ile) | 7.38 | 3.31 | 214 | 55.1 |
| Leucine (leu) | 26.46 | 25.81 | 131 | 2.5 |
| Methionin (lys) | 14.56 | 8.94 | 146 | 38.6 |
| Proline(Pro) (pro) | 112.85 | 107.56 | 115.13 | 4.7 |
| Summation | 381.11 | 343.23 | 9.9 |
By table 7, to compare with former wine, the oligosaccharide contg of dealcoholysis wine has trace to reduce, and therefore reduction can be thought that dealcoholysis does not influence the oligose in the beer, thereby also can not influence the synergistic effect of oligose and other flavour substancess in 3%.
Amino acid is the important nutritive substance of beer, by table 8, can see that the later alcohol-free beer of dealcoholysis still contains the multiple amino acids in the former wine, but total amino acid content has descended 9.9%.We can also see, the rate of descent of various amount of amino acid and their molecular weight of getting along well are directly proportional, particularly leucine (leu) and Isoleucine (ile), and their molecular weight is identical, is 55.1% but one of rate of descent is 2.5%, one, differs greatly.This shows, reverse osmosis membrane does not resemble the ultra-filtration membrane complete molecular weight and molecular size according to solute and holds back material, in reverse osmosis process, solute, solvent and membrane material generation interaction, the transmitance of various materials is not only relevant with molecular size, and is also relevant with molecular structure, molecular polarity etc.
Mineral ion in the beer is mainly brought into by brewing water and Fructus Hordei Germinatus, though on the whole, their content is lower, and the local flavor and the Harmony thereof of beer is also produced significant effects.Ca in the beer
2+, Mg
2+, K
+, Na
+Plasma all exists with preferable concentration and proportioning, so just can give beer soft, refreshing positive mouthfeel and local flavor.As for Fe
2+, Cu
2, Mn
2+All belonging to has dysgenic metal ion to beer quality and local flavor, and its concentration should be low more good more.The analysis of metal ion relatively sees Table 9 before and after the dealcoholysis.The rate of descent of several metal ion species is about 5%.
The analysis (μ g/g) of metallic element before and after table 9 dealcoholysis
| Former wine | Dealcoholysis wine | Velocity of variation % | |
| Zinc | 1.371 | 1.302 | 5.0 |
| Iron | 0.095 | 0.091 | 4.2 |
| Copper | 0.081 | 0.077 | 4.9 |
| Manganese | 0.138 | 0.131 | 5.1 |
| Magnesium | 46.513 | 44.162 | 5.1 |
| Sodium | 42.873 | 40.708 | 5.0 |
| Calcium | 44.612 | 42.357 | 5.1 |
4. the reverse osmosis dealcoholysis is to the influence of the mellow property of beer
The content of gross protein, polyphenol, dextran is the leading indicator of distinguishing dense pure type and light flavour beer, and when these three kinds of substances content were high, beer flavor was mellow.In the reverse osmosis process, most ethanol is removed, and has also added a large amount of de-oxygenised waters simultaneously, easily makes beer flavor thin partially, has also confirmed this point in sensory evaluation.Therefore the content of these three kinds of materials in the wine before and after the dealcoholysis is analyzed, the result is as shown in table 10.
Table 10 influences every composition analysis (mg/L) of the mellow property of beer
| Gross protein | Polyphenol | Dextran | |
| Former wine | 580.67 | 74.62 | 70.14 |
| Dealcoholysis wine | 562.13 | 72.16 | 69.29 |
| Rate of descent % | 3.2 | 3.3 | 1.2 |
We can see that three indexs of gross protein, polyphenol, dextran of the mellow property of reflection beer truly have decline after dealcoholysis by table 10, but decline per-cent is only in 3.3%, therefore on the thickness and viscosity of wine body, dealcoholysis wine and former wine are suitable, cause the thin partially reason of dealcoholysis wine still because alcoholic acid removes in a large number, make the significantly loss of alcohol flavor.
Claims (2)
1. the method for a reverse osmosis preparation of alcohol-free beer, it is characterized in that the beer pure mellow wine is squeezed into reverse osmosis unit by high-pressure pump, control sees through flow velocity and equates with the flow velocity of adding de-oxygenised water, concentrated solution still flows back into the dealcoholysis that circulates in the charging stock tank, alcoholic strength until wine liquid is lower than 0.5%, what control reverse osmosis is the volume ratio of 4～5 times of reverse osmosis feed liquids through liquid, and the working pressure of reverse osmosis system is controlled to be 1.8～2.5MPa, and temperature is controlled to be 4～12 ℃.
2. method according to claim 1 is characterized in that used reverse osmosis unit: reverse osmosis membrane adopts cellulose acetate-titanium compound film, and performance perameter: temperature is 0～60 ℃, and reverse osmotic pressure is 0～6MPa, and the pH value scope of application is 2～11, and the film passband is 110L.m
-2.h
-1, ratio of desalinization is 99.5%, the rate of recovery is 15%.
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|---|---|---|---|---|
| CN104513774A (en) * | 2014-09-05 | 2015-04-15 | 英博金龙泉啤酒(湖北)有限公司 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
| JP7224902B2 (en) * | 2018-12-25 | 2023-02-20 | アサヒビール株式会社 | alcoholic beverage |
| JP7340469B2 (en) * | 2020-01-29 | 2023-09-07 | サッポロビール株式会社 | beer taste drinks |
| JP7488052B2 (en) | 2020-01-29 | 2024-05-21 | サッポロビール株式会社 | Beer-flavored beverages |
| JP7343679B1 (en) | 2022-12-06 | 2023-09-12 | アサヒビール株式会社 | Fermented beer-taste beverage and its manufacturing method |
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| CN1006295B (en) * | 1986-02-24 | 1990-01-03 | 奥蒂斯电梯公司 | Modular gearless elevator drive |
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| CN1006295B (en) * | 1986-02-24 | 1990-01-03 | 奥蒂斯电梯公司 | Modular gearless elevator drive |
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| 低醇啤酒与无醇啤酒工艺概述 徐朝晖，酿酒，第30卷第6期 2003 * |
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Also Published As
| Publication number | Publication date |
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| CN1721520A (en) | 2006-01-18 |
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