WO2021223273A1 - Purine-removed beer-flavored alcoholic beverage - Google Patents

Purine-removed beer-flavored alcoholic beverage Download PDF

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Publication number
WO2021223273A1
WO2021223273A1 PCT/CN2020/091778 CN2020091778W WO2021223273A1 WO 2021223273 A1 WO2021223273 A1 WO 2021223273A1 CN 2020091778 W CN2020091778 W CN 2020091778W WO 2021223273 A1 WO2021223273 A1 WO 2021223273A1
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beer
alcoholic beverage
content
fermentation
vol
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PCT/CN2020/091778
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French (fr)
Chinese (zh)
Inventor
马国霞
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成都兴泰智高生物科技有限公司
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Publication of WO2021223273A1 publication Critical patent/WO2021223273A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the invention relates to a purine-free beer-flavored alcoholic beverage, which belongs to the technical field of alcoholic beverage production.
  • Purine substances include free purine bases (guanine, adenine, xanthine and hypoxanthine), purine-containing nucleosides (purine bases connected to ribose, including guanosine, adenosine, inosine), and purine Nucleotides (purine nucleosides and phosphoric acid are connected, mainly guanylic acid, adenylic acid and inosinic acid), as well as purine-containing polymer nucleic acids.
  • Malt is rich in nucleic acids, as well as certain nucleases, phosphatases, and nucleosidases. Nucleic acids are degraded under the action of various enzymes to finally generate purines.
  • Purine substances are finally metabolized into uric acid in the human body. About 10% of patients with hyperuricemia will develop into gout, which makes consumers more hesitant to drink beer. From the perspective of the development trend of the beer industry, controlling the content of purine substances in beer has become an urgent problem to be solved.
  • CN 102433231 A discloses a method for reducing the purine content in beer by increasing the amount of excipients to 75% and precipitating nucleic acid macromolecular substances, but it still contains 8-15 mg/L of purine.
  • CN 101948719 A uses wheat sprouts instead of part of barley malt, while using auxiliary materials such as burnt malt and corn starch syrup to reduce the purine content in beer, and the purine content in the obtained beer is maintained at 10-20 mg/L.
  • CN 102311897 A uses dehulled malt and wheat root to degrade nucleic acid substances to control the content of purine substances in beer at a level of 10.5 mg/L.
  • CN 1318556 A Adopting an adsorbent that selectively adsorbs purine compounds in wort, especially activated carbon for treatment, can remove purine substances in wort through adsorption, and finally the total purine content in fermented malt beverages will be reduced to 4mg/L the following.
  • the process of removing purines also caused the loss of some flavor components in beer, such as amino acids and nucleotides with umami taste, which affected the taste of the product.
  • beer-flavored alcoholic beverages that remove purines and do not affect the taste and taste of the product have become a product with great market prospects.
  • the present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, the object of the present invention is to provide a depurinated beer-flavored alcoholic beverage.
  • the invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
  • the purine content in the beverage is less than or equal to 0.5 mg/L.
  • the purine content in the beverage is 0 mg/L.
  • the main body of the alcoholic beverage is water, and the content of beer distilled spirits is 1-40% v/v.
  • the said alcoholic beverage is also added with a foaming agent.
  • the foaming agent is selected from the group consisting of propylene glycol alginate, pectin, polydextrose, maltodextrin, soluble soybean polysaccharide, sodium alginate, carrageenan, gellan gum, xanthan gum, microcrystalline cellulose, At least one of sodium carboxymethyl cellulose, glycerin, and foaming protein.
  • the content of the foaming agent is 0.01-4g/100mL.
  • the alcoholic beverage is also filled with carbon dioxide.
  • the charging amount of carbon dioxide is 0.35-0.65g/100mL.
  • the carbon dioxide charge is measured according to the measurement method of carbon dioxide in GBT4928-2008 beer analysis method.
  • the alcoholic beverage also contains at least one component of an umami agent, a bitter agent, a sweetener, a flavoring agent, a fruit and vegetable juice, a sour agent, and a cooling agent.
  • the umami taste agent is selected from at least one of taste amino acid or its salt, umami taste peptide or its salt, succinic acid or its salt.
  • the taste amino acid is selected from at least one of glutamic acid, aspartic acid, phenylalanine, alanine, glycine, and tyrosine.
  • the content of the umami flavor agent is 0.001 to 1 g/100 mL.
  • bittering agent is hops or its extract.
  • bittering agent is selected from at least one of hop extract, hop absolute, and hop tincture.
  • the content of the bittering agent is 0.001 to 1 g/100 mL.
  • the sweetener is selected from brown sugar, honey, isomalt oligosaccharide, fructooligosaccharide, L-arabinose, isomalt, xylitol, trehalose, erythritol, sorbitol At least one.
  • the content of the sweetener is 0.01-5 g/100mL.
  • the flavoring agent is selected from at least one of malt or its extract, hops or its extract.
  • the hop extract is selected from at least one of hop extract, hop absolute, and hop tincture.
  • the content of the flavoring agent is 0.01-2 g/100 mL.
  • the fruit and vegetable juice is derived from at least one of the following raw materials: grapes, apples, tomatoes, cucumbers, kiwis, cherries, strawberries, peaches, pears, pomegranates, olives, mulberries, lychees, red beans, hawthorns, dates, Loquat, green plum, bayberry, plum, peach, mango, watermelon, longan, passion fruit, dragon fruit, durian, avocado, grapefruit, grapefruit, orange, citrus, kumquat, lotus mist, pineapple, papaya, banana, lemon , Coconut, cantaloupe, cantaloupe.
  • the content of the fruit and vegetable juice is 0.01-5 g/100mL.
  • the sour agent is selected from at least one of citric acid, ascorbic acid, acetic acid, malic acid, tartaric acid, lactic acid, and phosphoric acid.
  • the content of the sour agent is 0.01 to 0.1 g/100 mL.
  • the cooling agent is selected from the group consisting of menthol, L-menthyl acetate, L-menthyl lactate, monomenthyl succinate (also known as monomenthyl succinate), and monomenthyl glutarate.
  • L-menthol ethylene glycol carbonate also known as L-menthol ethylene glycol carbonate
  • L-menthol glycerol carbonate also known as L-menthol propylene glycol carbonate
  • L-menthyl glycerol ether also known as 3-L-yl-1,2-propanediol; also known as 3-L-menthyloxy-1,2-propanediol
  • 3-L-menthyloxy -2-Methyl-1,2-dihydroxypropane also known as 3-(L-menthyloxy)-2-methyl-,2-propanediol
  • WS-3 N-ethyl-L-menthylformamide
  • 2-isopropyl-N-2,3-trimethylbutanamide WS-23
  • the content of the cooling agent is 0.0001 to 0.1 g/100 mL.
  • beer distilled spirits are prepared by the following method: take the beer fermentation liquid for distillation, and collect the wine head and the middle wine.
  • the preparation method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ⁇ 150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
  • the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
  • the steaming rate of beer distilled spirits refers to the total mass of the steamed distillate as a percentage of the mass of the fermentation broth before distillation.
  • distillation is performed at 78 to 95°C.
  • distillation is atmospheric distillation.
  • beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
  • the malt is barley malt and/or wheat malt.
  • beer fermentation broth is prepared by the following method:
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3 ⁇ 1:4, the malt is protein-rested at 50 ⁇ 55°C, and then saccharified at 62 ⁇ 72°C;
  • the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
  • auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
  • the purine content of the beer distilled liquor ⁇ 0.5mg/L.
  • the purine content of the beer distilled liquor ⁇ 0.1 mg/L.
  • the purine content of the beer distilled liquor is 0 mg/L.
  • the invention provides a production method of beer distilled spirits: take beer fermentation liquid for distillation, and collect wine heads and mid-stage wine.
  • the production method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ⁇ 150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
  • the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
  • distillation is performed at 78 to 95°C.
  • distillation is atmospheric distillation.
  • beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
  • the malt is barley malt and/or wheat malt.
  • beer fermentation broth is prepared by the following method:
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3 ⁇ 1:4, the malt is protein-rested at 50 ⁇ 55°C, and then saccharified at 62 ⁇ 72°C;
  • the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
  • auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
  • the invention provides a purine-free beer distilled spirit, which is prepared according to the production method.
  • the purine content of the beer distilled liquor ⁇ 0.5mg/L.
  • the purine content of the beer distilled liquor ⁇ 0.1 mg/L.
  • the purine content of the beer distilled liquor is 0 mg/L.
  • the purine content is the total amount of the four purines of adenine, guanine, xanthine, and hypoxanthine.
  • the purine analysis method is as follows: liquid chromatography (HPLC) is used to first hydrolyze all the purine substances in the product into purine bases and then perform detection. Take 5mL of degassed beverage wine, hydrolyze with 2mL of 2mol/L perchloric acid for 30min at 100°C, then immediately cool, neutralize with 10mol/L KOH solution to pH 7.0, and then adjust pH to 4.0 with dilute phosphoric acid. Filter with filter paper, and wash the residue with ultrapure water, add water to the filtrate to make the volume to 25mL, filter with a 0.45 ⁇ m filter membrane, and use liquid chromatography to determine the purine in the sample.
  • HPLC liquid chromatography
  • Chromatographic conditions ZORBAXSB-Aq column (250 ⁇ 4.6mm, 5 ⁇ m), mobile phase is 0.02mol/L potassium dihydrogen phosphate buffer solution, pH value is adjusted to 3.6 with phosphoric acid, and filtered with 0.45 ⁇ m filter membrane for use.
  • the detection wavelength is 254nm
  • the column temperature is 30°C
  • the injection volume is 10 ⁇ L.
  • the present invention provides a method for producing purine-removed beer distilled liquor, which is obtained by distilling beer fermentation liquid prepared by a conventional process, and collecting the wine head and the middle wine part.
  • the present invention further provides beer-flavored alcoholic beverages prepared by using the above beer distilled spirits.
  • the beer-flavored alcoholic beverage produced by the invention has extremely low purine content, and at the same time, the taste and flavor are similar to ordinary beer, and the alcohol content of the product is about 0.5-24% vol.
  • the invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
  • the present invention was completed based on the inventor’s following findings: in view of the problem of excessive purine content in beer or beer beverages, the inventor tried to distill the beer fermentation broth to remove the purines, hoping to obtain a low purine content And a beer-flavored alcoholic beverage.
  • the purpose of distillation is only to obtain the taste of distilled wine, so the condensation is discharged.
  • the wine is cut off the head and tail, and only the middle "wine heart" (that is, the middle wine) part is taken.
  • the inventors used sensory analysis combined with GC-MS to investigate the flavor substances of the distillates at various stages, and used liquid chromatography detection technology to track the purines of each distillate.
  • the substance content is analyzed and screened for each fraction, and the distillation components that meet the sensory requirements are selected.
  • the purines in the fermentation broth will not be carried out with the azeotropic or dissolving effect, and no obvious purines have been detected in the distillate; on the other hand, it is found that the tip of the wine can preserve the flavor of the beer to the maximum extent. Vital.
  • the inventor added an absorption device for the tip of the distillate on the basis of the ordinary beer distillation system, thereby obtaining a distillate with low purine content and strong beer flavor.
  • the spiciness of the wine head itself it can be tempered by adding flavoring agents such as cooling agents in the later stage.
  • the method for producing beer distilled spirits includes the following steps: taking beer fermentation liquid for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ⁇ 95% vol, and the mass ratio of edible alcohol: beer fermentation liquid is 1 : (10 ⁇ 80), make the distillate be absorbed by the edible alcohol, until the alcohol content of the edible alcohol is reduced to 40-60% vol, stop the distillation, and get the beer distilled spirit.
  • the higher the alcohol content of the edible alcohol the stronger the beer flavor of the obtained distilled spirit.
  • the order of the strong aroma of the obtained beer distilled spirits is 95%vol>40%vol>purified water, and there are significant differences in the flavor of each fraction.
  • GC-MS analysis of flavor substances in each fraction it was found that the content of small-molecule flavor substances that were extremely volatile in the previous stage decreased with the decrease of alcohol content. Based on this, the edible alcohol absorption fraction with an alcohol content of ⁇ 95% vol is selected, so that the flavor components of beer can be dissolved in the edible alcohol to the greatest extent.
  • the water contained in the beer fermentation liquid is partially steamed out during the distillation process due to the azeotropic phenomenon, so the alcohol content of the edible alcohol will gradually decrease as the distillation progresses, when the alcohol content of the edible alcohol is reduced to 40-60% Distillation is stopped at vol, so that beer distilled spirits with strong beer flavor and inconspicuous off-flavors can be obtained.
  • Distillation is stopped at vol, so that beer distilled spirits with strong beer flavor and inconspicuous off-flavors can be obtained.
  • the alcohol content is ⁇ 40%vol
  • the high-boiling flavor substances at the back end are dragged out by the water, and a large amount of peculiar smell substances are steamed out, resulting in obvious fermentation of the product Peculiar smell.
  • the distillation is stopped.
  • the distillation components with a strong beer flavor are obtained, the experiment shows that about 40% of the ethanol is still not distilled out, which will result in waste of raw materials and increased costs.
  • the mass ratio of edible alcohol: beer fermentation liquid is 1:(10 ⁇ 150). If the amount of edible alcohol is higher than 1:10, the alcohol content will decrease slowly (that is, the distillation time is prolonged) when the alcohol content is higher than 1:10. When it is reduced to 60%vol, the off-flavor components begin to be distilled out, resulting in poor overall product flavor; when the consumption of edible alcohol is less than 1:150, the alcohol content will quickly reach 40%vol during the distillation process (that is, the distillation time is short ), the flavor components are lost due to incomplete absorption, and a large amount of ethanol is not distilled out, resulting in low distillate yield and increased cost.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is 95% vol.
  • the %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78 ⁇ 95°C until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of 95% vol edible alcohol is reduced to 60% vol. Stop the distillation. A beer distillate of 60% vol is obtained.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 40% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the edible alcohol of 40% vol alcohol according to the ratio of edible alcohol and fermentation liquid 1:80, so that the distillate is 40% vol.
  • the %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78 ⁇ 95°C until 20% (w/w) liquid in the fermentation broth is distilled, and the alcohol content of 95% vol edible alcohol is reduced to 50% vol. Stop the distillation. A beer distillate of 50% vol is obtained.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • the production of beer fermentation broth use malt and water as the main raw materials, and mix them according to the ratio of material to water mass of 1:3-1:4.
  • the malt is mixed with 50-55°C for protein suspension, and then saccharification is carried out at 62-72°C.
  • the mash is filtered at 72-78°C to obtain a clearer wort and boiled.
  • Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C.
  • Add a certain amount of maltose syrup adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation.
  • the fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with purified water, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the purified water according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is absorbed by the purified water, and the normal distillation is carried out at 78-95°C. Distill under pressure until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of the distillate reaches 40% vol. Stop the distillation to obtain 40% vol beer distillate.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:10, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerol 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:150, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 20% vol, and the distillation is stopped to obtain a 20% vol beer distillate.
  • the formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 20% vol beer distillate 20% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • hop extract and menthyl acetate dissolve the hop extract and menthyl acetate in a 20% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid.
  • Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 20% vol beer distillate to make the product alcohol content 4% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 7.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 30% vol, and the distillation is stopped to obtain a beer distillate of 30% vol.
  • the formula of beer-flavored alcoholic beverages (unless otherwise noted, the percentage of ingredients refers to g/mL): 30%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl acetate 0.0003%, the remainder is water .
  • hop extract and menthyl acetate dissolve the hop extract and menthyl acetate in a 30% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid.
  • Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, and then mixed with 30% vol beer distillate to make the product alcohol content 6% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 8.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the edible alcohol and fermentation liquid 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
  • the formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligoisomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water.
  • hop tincture and succinate monomenthyl dissolve the hop tincture and succinate monomenthyl in 40% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 40% vol beer distillate to make the product alcohol content 8% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage 9 is prepared.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
  • beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute oil 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl lactate 0.0003%, the remainder is water .
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • the formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligomeric isomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water.
  • hop tincture and succinate monomenthyl dissolve the hop tincture and succinate monomenthyl in a 60% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 12% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage is prepared11.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 30%v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 40%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water.
  • hop extract and menthyl succinate dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 24% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 13.
  • Production of beer fermentation broth use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
  • the beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is
  • the edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
  • the formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 1%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water.
  • hop extract and menthyl succinate dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 0.6% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 14.
  • malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3-1:4, the malt is mixed with 50-55°C for protein rest, and then saccharification is carried out at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth. After the yeast is filtered, the beer alcohol content is adjusted to 5% vol, and then sterilized at 55° C. for 15-20 minutes to prepare a beer-flavored alcoholic beverage 15.
  • Beer alcohol beverage samples Purine substance content (mg/L) Beer flavored alcoholic beverages1 not detected Beer flavored alcoholic beverages 2 not detected Beer flavored alcoholic beverages 3 not detected Beer flavored alcoholic beverages 4 not detected Beer flavored alcoholic beverages 5 not detected Beer flavored alcoholic beverages 6 not detected Beer flavored alcoholic beverages 7 not detected Beer flavored alcoholic beverages 8 not detected Beer flavored alcoholic beverages9 not detected Beer flavored alcoholic beverages 10 not detected Beer flavored alcoholic beverages 11 not detected Beer flavored alcoholic beverages 12 not detected Beer flavored alcoholic beverages 13 not detected Beer flavored alcoholic beverages 14 not detected Beer flavored alcoholic beverages 15 55 ⁇ 5
  • the sensory results of the evaluators were statistically analyzed, and the confidence interval method was used to adjust the original data to reduce the systematic error (and heterogeneity) of the evaluators, and the evaluation results as shown in Table 3 below were obtained.
  • the data was adopted Express.

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Abstract

The present invention relates to a purine-removed beer-flavored alcoholic beverage, and belongs to the technical field of alcoholic beverage production. Aiming at the problem that the content of purine is too high in existing beer beverages, the present invention provides the beer-flavored alcoholic beverage containing beer distilled liquor, the content of purine in the beverage being ≤1 mg/L. Compared with existing beer beverages, the beer-flavored alcoholic beverage produced by the present invention has extremely low content of purine, and is close to ordinary beer in taste and flavor. In addition, the present invention is simple in production process and easy in operation, can be industrially produced with rapid speed, large volume and low cost and has obvious economic benefits.

Description

去嘌呤的啤酒风味酒精饮料Depurined beer-flavored alcoholic beverage 技术领域Technical field
本发明涉及去嘌呤的啤酒风味酒精饮料，属于酒精饮料生产技术领域。The invention relates to a purine-free beer-flavored alcoholic beverage, which belongs to the technical field of alcoholic beverage production.
背景技术Background technique
作为“液体面包”的啤酒，广泛受到人们的喜爱。但由于其使用麦芽作为原料，使得啤酒中嘌呤类物质含量较高，约在40～100mg/L之间，有些全麦芽啤酒可达100mg/L以上。嘌呤类物质包括游离嘌呤碱基(鸟嘌呤、腺嘌呤、黄嘌呤和次黄嘌呤)，含嘌呤的核苷(嘌呤碱基接上了核糖，包括鸟苷、腺苷、肌苷)，含嘌呤的核苷酸(嘌呤核苷和磷酸相接，主要有鸟苷酸、腺苷酸和肌苷酸)，以及含嘌呤的高分子核酸。麦芽中含有丰富的核酸，也含有一定的核酸酶、磷酸酯酶和核苷酶等，核酸在各种酶的作用下降解，最终生成嘌呤类物质。而嘌呤类物质在人体内最终代谢为尿酸，高尿酸血症中约有10％左右的患者会演变成痛风，使得消费者对饮用啤酒多有顾忌。从啤酒行业发展趋势来看，控制啤酒中嘌呤类物质的含量成为了亟需解决的问题。As a "liquid bread" beer, it is widely loved by people. However, because it uses malt as a raw material, the content of purines in beer is relatively high, about 40-100mg/L, and some whole malt beer can reach more than 100mg/L. Purine substances include free purine bases (guanine, adenine, xanthine and hypoxanthine), purine-containing nucleosides (purine bases connected to ribose, including guanosine, adenosine, inosine), and purine Nucleotides (purine nucleosides and phosphoric acid are connected, mainly guanylic acid, adenylic acid and inosinic acid), as well as purine-containing polymer nucleic acids. Malt is rich in nucleic acids, as well as certain nucleases, phosphatases, and nucleosidases. Nucleic acids are degraded under the action of various enzymes to finally generate purines. Purine substances are finally metabolized into uric acid in the human body. About 10% of patients with hyperuricemia will develop into gout, which makes consumers more hesitant to drink beer. From the perspective of the development trend of the beer industry, controlling the content of purine substances in beer has become an urgent problem to be solved.
目前，啤酒行业大多采用提高辅料比、沉降或降解核酸或核苷酸类大分子，以及选择性吸附处理工艺来降低嘌呤含量，但这些方法均不能最大限度去掉所有嘌呤类物质。At present, the beer industry mostly adopts increasing the ratio of excipients, sedimentation or degradation of nucleic acid or nucleotide macromolecules, and selective adsorption treatment processes to reduce purine content, but these methods cannot remove all purine substances to the maximum.
例如，CN 102433231 A公开了一种通过将辅料用量提高至75％，并沉降核酸类大分子物质来降低啤酒中嘌呤含量的方法，但仍含有8～15mg/L的嘌呤。For example, CN 102433231 A discloses a method for reducing the purine content in beer by increasing the amount of excipients to 75% and precipitating nucleic acid macromolecular substances, but it still contains 8-15 mg/L of purine.
CN 101948719 A通过用小麦芽代替部分大麦芽，同时使用焦香麦芽及玉米淀粉糖浆等辅料来降低啤酒中嘌呤含量，所得啤酒中嘌呤类物质含量维持在10～20mg/L。CN 101948719 A uses wheat sprouts instead of part of barley malt, while using auxiliary materials such as burnt malt and corn starch syrup to reduce the purine content in beer, and the purine content in the obtained beer is maintained at 10-20 mg/L.
CN 102311897 A采用脱皮麦芽和利用麦根降解核酸物质，把啤酒中嘌呤类物质含量控制在10.5mg/L的水平。CN 102311897 A uses dehulled malt and wheat root to degrade nucleic acid substances to control the content of purine substances in beer at a level of 10.5 mg/L.
CN 1318556 A采用选择性吸附麦芽汁中的嘌呤类化合物的吸附剂，尤其是活性炭进行处理，能够通过吸附除去麦芽汁中的嘌呤类物质，最终把发酵麦芽饮料中总嘌呤含量将到4mg/L以下。但是，在去除嘌呤类物质的过程中也造成了啤酒中部分风味成分，如呈鲜味的氨基酸、核苷酸类物质的损失，影响了产品口感。CN 1318556 A Adopting an adsorbent that selectively adsorbs purine compounds in wort, especially activated carbon for treatment, can remove purine substances in wort through adsorption, and finally the total purine content in fermented malt beverages will be reduced to 4mg/L the following. However, the process of removing purines also caused the loss of some flavor components in beer, such as amino acids and nucleotides with umami taste, which affected the taste of the product.
为了满足消费者对健康的需求，同时满足人们饮用啤酒的喜好，去嘌呤且不影响产品口感和味道的啤酒风味酒精饮料成为了极具市场前景的产品。In order to meet consumers' health needs and satisfy people's preferences for drinking beer, beer-flavored alcoholic beverages that remove purines and do not affect the taste and taste of the product have become a product with great market prospects.
发明内容Summary of the invention
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明的目的在于提供去嘌呤的啤酒风味酒精饮料。The present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, the object of the present invention is to provide a depurinated beer-flavored alcoholic beverage.
本发明提供了啤酒风味的酒精饮料，其含有啤酒蒸馏酒，且所述饮料中嘌呤含量≤1mg/L。The invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
优选地，所述饮料中嘌呤含量≤0.5mg/L。Preferably, the purine content in the beverage is less than or equal to 0.5 mg/L.
最优选地，所述饮料中嘌呤含量为0mg/L。Most preferably, the purine content in the beverage is 0 mg/L.
进一步地，所述的酒精饮料主体为水，其中啤酒蒸馏酒的含量为1～40％v/v。Further, the main body of the alcoholic beverage is water, and the content of beer distilled spirits is 1-40% v/v.
进一步地，所述的酒精饮料还添加了起泡剂。Further, the said alcoholic beverage is also added with a foaming agent.
进一步地，所述的起泡剂选自海藻酸丙二醇酯、果胶、聚葡萄糖、麦芽糊精、可溶性大豆多糖、海藻酸钠、卡拉胶、结冷胶、黄原胶、微晶纤维素、羧甲基纤维素钠、甘油、起泡蛋白质中至少一种。Further, the foaming agent is selected from the group consisting of propylene glycol alginate, pectin, polydextrose, maltodextrin, soluble soybean polysaccharide, sodium alginate, carrageenan, gellan gum, xanthan gum, microcrystalline cellulose, At least one of sodium carboxymethyl cellulose, glycerin, and foaming protein.
进一步地，所述起泡剂的含量为0.01～4g/100mL。Further, the content of the foaming agent is 0.01-4g/100mL.
进一步地，所述的酒精饮料还充入二氧化碳。Further, the alcoholic beverage is also filled with carbon dioxide.
进一步地，二氧化碳的充入量为0.35～0.65g/100mL。Further, the charging amount of carbon dioxide is 0.35-0.65g/100mL.
其中，根据GBT4928-2008啤酒分析方法中二氧化碳的测定方法测定二氧化碳的充入量。Among them, the carbon dioxide charge is measured according to the measurement method of carbon dioxide in GBT4928-2008 beer analysis method.
进一步地，所述的酒精饮料还含有鲜味剂、苦味剂、甜味剂、风味剂、果蔬汁、酸味剂、凉味剂中至少一种组分。Further, the alcoholic beverage also contains at least one component of an umami agent, a bitter agent, a sweetener, a flavoring agent, a fruit and vegetable juice, a sour agent, and a cooling agent.
进一步地，所述的鲜味剂选自呈味氨基酸或其盐、鲜味肽或其盐、琥珀酸或其盐中至少一种。Further, the umami taste agent is selected from at least one of taste amino acid or its salt, umami taste peptide or its salt, succinic acid or its salt.
进一步地，所述的呈味氨基酸选自谷氨酸、天冬氨酸、苯丙氨酸、丙氨酸、甘氨酸、酪氨酸中至少一种。Further, the taste amino acid is selected from at least one of glutamic acid, aspartic acid, phenylalanine, alanine, glycine, and tyrosine.
进一步地，所述鲜味剂的含量为0.001～1g/100mL。Further, the content of the umami flavor agent is 0.001 to 1 g/100 mL.
进一步地，所述的苦味剂为酒花或其提取物。Further, the bittering agent is hops or its extract.
进一步地，所述的苦味剂选自酒花浸膏、酒花净油、酒花酊中至少一种。Further, the bittering agent is selected from at least one of hop extract, hop absolute, and hop tincture.
进一步地，所述苦味剂的含量为0.001～1g/100mL。Further, the content of the bittering agent is 0.001 to 1 g/100 mL.
进一步地，所述的甜味剂选自红糖、蜂蜜、低聚异麦芽糖、低聚果糖、L-***糖、异麦芽酮糖、木糖醇、海藻糖、赤藓糖醇、山梨糖醇中至少一种。Further, the sweetener is selected from brown sugar, honey, isomalt oligosaccharide, fructooligosaccharide, L-arabinose, isomalt, xylitol, trehalose, erythritol, sorbitol At least one.
进一步地，所述甜味剂的含量为0.01～5g/100mL。Further, the content of the sweetener is 0.01-5 g/100mL.
进一步地，所述的风味剂选自麦芽或其提取物、酒花或其提取物中至少一种。Further, the flavoring agent is selected from at least one of malt or its extract, hops or its extract.
进一步地，所述的酒花提取物选自酒花浸膏、酒花净油、酒花酊中至少一种。Further, the hop extract is selected from at least one of hop extract, hop absolute, and hop tincture.
进一步地，所述风味剂的含量为0.01～2g/100mL。Further, the content of the flavoring agent is 0.01-2 g/100 mL.
进一步地，所述的果蔬汁来源于以下至少一种原料：葡萄、苹果、番茄、黄瓜、奇异果、樱桃、草莓、桃子、梨子、石榴、橄榄、桑葚、荔枝、红豆、山楂、大枣、枇杷、青梅、杨梅、李子、水蜜桃、芒果、西瓜、龙眼、百香果、火龙果、榴莲、酪梨、柚子、葡萄柚、橙子、柑橘、金桔、莲雾、菠萝、木瓜、香蕉、柠檬、椰子、香瓜、哈密瓜。Further, the fruit and vegetable juice is derived from at least one of the following raw materials: grapes, apples, tomatoes, cucumbers, kiwis, cherries, strawberries, peaches, pears, pomegranates, olives, mulberries, lychees, red beans, hawthorns, dates, Loquat, green plum, bayberry, plum, peach, mango, watermelon, longan, passion fruit, dragon fruit, durian, avocado, grapefruit, grapefruit, orange, citrus, kumquat, lotus mist, pineapple, papaya, banana, lemon , Coconut, cantaloupe, cantaloupe.
进一步地，所述果蔬汁的含量为0.01～5g/100mL。Further, the content of the fruit and vegetable juice is 0.01-5 g/100mL.
进一步地，所述的酸味剂选自柠檬酸、抗坏血酸、醋酸、苹果酸、酒石酸、乳酸、磷酸中至少一种。Further, the sour agent is selected from at least one of citric acid, ascorbic acid, acetic acid, malic acid, tartaric acid, lactic acid, and phosphoric acid.
进一步地，所述酸味剂的含量为0.01～0.1g/100mL。Further, the content of the sour agent is 0.01 to 0.1 g/100 mL.
进一步地，进一步地，所述的凉味剂选自薄荷醇、乙酸L-薄荷酯、乳酸L-薄荷酯、丁二酸单薄荷酯(又名琥珀酸单薄荷酯)、戊二酸单L-薄荷醇酯、碳酸L-薄荷醇乙二醇酯(又名：L-薄荷醇乙二醇碳酸酯)、碳酸L-薄荷醇丙三醇酯(又名：L-薄荷醇丙二醇碳酸酯)、L-薄荷基丙三醇醚(又名：3-L-基-1,2-丙二醇；又名3-L-薄荷烷氧基-1,2-丙二醇)、3-L-薄荷氧基-2-甲基-1,2-二羟基丙烷(又名：3-(L-薄荷烷氧基)-2-甲基-,2-丙二醇)、N-乙基-L-薄荷基甲酰胺(WS-3)或2-异丙基-N-2，3-三甲基丁酰胺(WS-23)中至少一种。Further, further, the cooling agent is selected from the group consisting of menthol, L-menthyl acetate, L-menthyl lactate, monomenthyl succinate (also known as monomenthyl succinate), and monomenthyl glutarate. -Menthol, L-menthol ethylene glycol carbonate (also known as L-menthol ethylene glycol carbonate), L-menthol glycerol carbonate (also known as L-menthol propylene glycol carbonate) , L-menthyl glycerol ether (also known as 3-L-yl-1,2-propanediol; also known as 3-L-menthyloxy-1,2-propanediol), 3-L-menthyloxy -2-Methyl-1,2-dihydroxypropane (also known as 3-(L-menthyloxy)-2-methyl-,2-propanediol), N-ethyl-L-menthylformamide (WS-3) or at least one of 2-isopropyl-N-2,3-trimethylbutanamide (WS-23).
进一步地，所述凉味剂的含量为0.0001～0.1g/100mL。Further, the content of the cooling agent is 0.0001 to 0.1 g/100 mL.
进一步地，所述的啤酒蒸馏酒由下述方法制备得到：取啤酒发酵液进行蒸馏，收集酒头和中段酒，即可。Further, the beer distilled spirits are prepared by the following method: take the beer fermentation liquid for distillation, and collect the wine head and the middle wine.
进一步地，所述的制备方法包括如下步骤：取啤酒发酵液进行蒸馏，将馏分的出口端***酒精度≥95％vol的食用酒精中，食用酒精：啤酒发酵液的质量比为1:(10～150)，使得馏分被食用酒精吸收，直至食用酒精的酒精度降低至40～60％vol，停止蒸馏，即得去嘌呤的啤酒蒸馏酒。Further, the preparation method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ≥ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ~150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
优选地，直至啤酒蒸馏酒的蒸出率为10～25％w/w时停止蒸馏。Preferably, the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
其中，啤酒蒸馏酒的蒸出率是指蒸出馏分的总质量占蒸馏前发酵液的质量百分比。Among them, the steaming rate of beer distilled spirits refers to the total mass of the steamed distillate as a percentage of the mass of the fermentation broth before distillation.
进一步地，于78～95℃进行蒸馏。Further, distillation is performed at 78 to 95°C.
进一步地，所述的蒸馏为常压蒸馏。Further, the distillation is atmospheric distillation.
进一步地，所述的啤酒发酵液是以麦芽和水为主要原料，经过糖化和发酵得到的。Further, the beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
进一步地，所述的麦芽为大麦芽和/或小麦芽。Further, the malt is barley malt and/or wheat malt.
进一步地，所述的啤酒发酵液由下述方法制备得到：Further, the beer fermentation broth is prepared by the following method:
a、以麦芽和水为主要原料，按料水质量比1:3～1:4混合后，麦芽于50～55℃进行蛋白质休止，然后于62～72℃糖化；a. Using malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3～1:4, the malt is protein-rested at 50～55℃, and then saccharified at 62～72℃;
b、糖化后醪液于72～78℃过滤，将得到的澄清麦汁煮沸，煮沸过程中添加酒花或其提取物，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或其提取物，冷却至10～15℃；b. After saccharification, the mash is filtered at 72-78°C, the clarified wort is boiled, hops or their extracts are added during the boiling process, and vortex precipitation is performed after boiling, and hops or their extracts are added or not added during the vortex precipitation process. , Cooling to 10～15℃;
c、添加麦芽糖浆，将原麦汁浓度调整至20～25°P，充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或其提取物，得到啤酒发酵液。c. Add maltose syrup, adjust the original wort concentration to 20-25°P, add oxygen to the upper yeast or lower yeast for fermentation, add or not add hops or their extracts during the fermentation process to obtain beer fermentation broth.
进一步地，充氧接入上面酵母进行发酵，发酵温度为15～25℃，发酵时间为15～25天；或者，充氧接入下面酵母进行发酵，发酵温度为8～13℃，发酵时间为20～30天。Further, the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
进一步地，还加入辅料进行糖化；其中，所述的辅料选自大米或其淀粉、大麦或其淀粉、小麦或其淀粉、玉米或其淀粉、红薯或其淀粉、大豆或其淀粉、豌豆或其淀粉、蚕豆或其淀粉、麦芽糖浆、果葡糖浆、葡萄糖浆、玉米糖浆中至少一种，并于80～90℃糊化，然后与蛋白休止后的麦芽进行糖化。Further, auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
进一步地，所述的啤酒蒸馏酒嘌呤含量≤0.5mg/L。Further, the purine content of the beer distilled liquor ≤0.5mg/L.
优选地，所述的啤酒蒸馏酒嘌呤含量≤0.1mg/L。Preferably, the purine content of the beer distilled liquor ≤ 0.1 mg/L.
最优选地，所述的啤酒蒸馏酒嘌呤含量为0mg/L。Most preferably, the purine content of the beer distilled liquor is 0 mg/L.
本发明提供了啤酒蒸馏酒的生产方法：取啤酒发酵液进行蒸馏，收集酒头和中段酒，即可。The invention provides a production method of beer distilled spirits: take beer fermentation liquid for distillation, and collect wine heads and mid-stage wine.
进一步地，所述的生产方法包括如下步骤：取啤酒发酵液进行蒸馏，将馏分的出口端***酒精度≥95％vol的食用酒精中，食用酒精：啤酒发酵液的质量比为1:(10～150)，使得馏分被食用酒精吸收，直至食用酒精的酒精度降低至40～60％vol，停止蒸馏，即得去嘌呤的啤酒蒸馏酒。Further, the production method includes the following steps: taking beer fermentation broth for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ≥ 95% vol, and the mass ratio of edible alcohol: beer fermentation broth is 1:(10 ~150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol, and the distillation is stopped to obtain a purine-free beer distilled spirit.
优选地，直至啤酒蒸馏酒的蒸出率为10～25％w/w时停止蒸馏。Preferably, the distillation is stopped until the distillation rate of beer distilled spirits is 10-25% w/w.
进一步地，于78～95℃进行蒸馏。Further, distillation is performed at 78 to 95°C.
进一步地，所述的蒸馏为常压蒸馏。Further, the distillation is atmospheric distillation.
进一步地，所述的啤酒发酵液是以麦芽和水为主要原料，经过糖化和发酵得到的。Further, the beer fermentation liquid is obtained by saccharification and fermentation using malt and water as main raw materials.
进一步地，所述的麦芽为大麦芽和/或小麦芽。Further, the malt is barley malt and/or wheat malt.
进一步地，所述的啤酒发酵液由下述方法制备得到：Further, the beer fermentation broth is prepared by the following method:
a、以麦芽和水为主要原料，按料水质量比1:3～1:4混合后，麦芽于50～55℃进行蛋 白质休止，然后于62～72℃糖化；a. Using malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3～1:4, the malt is protein-rested at 50～55℃, and then saccharified at 62～72℃;
b、糖化后醪液于72～78℃过滤，将得到的澄清麦汁煮沸，煮沸过程中添加酒花或其提取物，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或其提取物，冷却至10～15℃；b. After saccharification, the mash is filtered at 72-78°C, the clarified wort is boiled, hops or their extracts are added during the boiling process, and vortex precipitation is performed after boiling, and hops or their extracts are added or not added during the vortex precipitation process. , Cooling to 10～15℃;
c、添加麦芽糖浆，将原麦汁浓度调整至20～25°P，充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或其提取物，得到啤酒发酵液。c. Add maltose syrup, adjust the original wort concentration to 20-25°P, add oxygen to the upper yeast or lower yeast for fermentation, add or not add hops or their extracts during the fermentation process to obtain beer fermentation broth.
进一步地，充氧接入上面酵母进行发酵，发酵温度为15～25℃，发酵时间为15～25天；或者，充氧接入下面酵母进行发酵，发酵温度为8～13℃，发酵时间为20～30天。Further, the aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the oxygen is connected to the lower yeast for fermentation, the fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
进一步地，还加入辅料进行糖化；其中，所述的辅料选自大米或其淀粉、大麦或其淀粉、小麦或其淀粉、玉米或其淀粉、红薯或其淀粉、大豆或其淀粉、豌豆或其淀粉、蚕豆或其淀粉、麦芽糖浆、果葡糖浆、葡萄糖浆、玉米糖浆中至少一种，并于80～90℃糊化，然后与蛋白休止后的麦芽进行糖化。Further, auxiliary materials are added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or its starch, sweet potato or its starch, soybean or its starch, peas or its starch At least one of starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, and corn syrup is gelatinized at 80-90°C, and then saccharified with the malt after the protein has stopped.
本发明提供了去嘌呤的啤酒蒸馏酒，它根据所述的生产方法制备得到。The invention provides a purine-free beer distilled spirit, which is prepared according to the production method.
进一步地，所述的啤酒蒸馏酒嘌呤含量≤0.5mg/L。Further, the purine content of the beer distilled liquor ≤0.5mg/L.
优选地，所述的啤酒蒸馏酒嘌呤含量≤0.1mg/L。Preferably, the purine content of the beer distilled liquor ≤ 0.1 mg/L.
最优选地，所述的啤酒蒸馏酒嘌呤含量为0mg/L。Most preferably, the purine content of the beer distilled liquor is 0 mg/L.
本发明中，嘌呤含量为腺嘌呤、鸟嘌呤、黄嘌呤、次黄嘌呤这4种嘌呤的总量。In the present invention, the purine content is the total amount of the four purines of adenine, guanine, xanthine, and hypoxanthine.
本发明中，嘌呤的分析方法为：采用液相色谱法(HPLC)，先将产品全部嘌呤类物质水解成嘌呤碱基再进行检测。取除气饮料酒5mL，用2mol/L高氯酸2mL，100℃水解30min，然后立即冷却，用10mol/L的KOH溶液中和，至pH值7.0，再用稀磷酸调pH值至4.0，滤纸过滤，并用超纯水洗涤残渣，滤液加水定容至25mL，用0.45μm滤膜过滤后使用液相色谱测定样品中的嘌呤。In the present invention, the purine analysis method is as follows: liquid chromatography (HPLC) is used to first hydrolyze all the purine substances in the product into purine bases and then perform detection. Take 5mL of degassed beverage wine, hydrolyze with 2mL of 2mol/L perchloric acid for 30min at 100℃, then immediately cool, neutralize with 10mol/L KOH solution to pH 7.0, and then adjust pH to 4.0 with dilute phosphoric acid. Filter with filter paper, and wash the residue with ultrapure water, add water to the filtrate to make the volume to 25mL, filter with a 0.45μm filter membrane, and use liquid chromatography to determine the purine in the sample.
色谱条件：ZORBAXSB-Aq色谱柱(250×4.6mm，5μm)，流动相为0.02mol/L磷酸二氢钾缓冲溶液，用磷酸调整pH值至3.6，用0.45μm滤膜过滤备用。检测波长254nm，柱温30℃，进样量10μL。Chromatographic conditions: ZORBAXSB-Aq column (250×4.6mm, 5μm), mobile phase is 0.02mol/L potassium dihydrogen phosphate buffer solution, pH value is adjusted to 3.6 with phosphoric acid, and filtered with 0.45μm filter membrane for use. The detection wavelength is 254nm, the column temperature is 30°C, and the injection volume is 10μL.
本发明提供了去嘌呤的啤酒蒸馏酒的生产方法，将通过常规工艺制得的啤酒发酵液进行蒸馏，收集酒头和中段酒部分，即得。本发明还进一步提供了用上述啤酒蒸馏酒制备的啤酒风味酒精饮料。与现有的啤酒类饮料相比，本发明生产的啤酒风味酒精饮料嘌呤类物质含量极低，同时口感和风味上与普通啤酒接近，产品酒精度在0.5～24％vol左右。在此基础上，还可以根据对于饮料外观、风味、口感等的不同需求补充风味物质、 苦味物质、鲜味物质、甜味物质、酸味物质，起泡物质以及二氧化碳等，最终得到的产品与普通啤酒的感官要求基本一致，具有啤酒应有的颜色(色度在2 EBC～40 EBC)，泡沫较洁白细腻，较持久挂杯，具有较明显的酒花香，口味纯正、爽口，酒体协调。此外，本发明生产工艺简单、易于操作，能进行快速、大批量、低成本的工业化生产，具有明显的经济效益。The present invention provides a method for producing purine-removed beer distilled liquor, which is obtained by distilling beer fermentation liquid prepared by a conventional process, and collecting the wine head and the middle wine part. The present invention further provides beer-flavored alcoholic beverages prepared by using the above beer distilled spirits. Compared with existing beer beverages, the beer-flavored alcoholic beverage produced by the invention has extremely low purine content, and at the same time, the taste and flavor are similar to ordinary beer, and the alcohol content of the product is about 0.5-24% vol. On this basis, it is also possible to supplement flavor substances, bitter substances, umami substances, sweet substances, sour substances, foaming substances and carbon dioxide according to different needs for beverage appearance, flavor, mouthfeel, etc., and the final product obtained is similar to ordinary The sensory requirements of beer are basically the same, with the color that beer should have (color between 2EBC～40EBC), whiter and finer foam, longer-lasting hanging, with obvious hop fragrance, pure taste, refreshing, and harmonious body. In addition, the production process of the present invention is simple and easy to operate, can carry out rapid, large-scale, low-cost industrial production, and has obvious economic benefits.
具体实施方式Detailed ways
本发明提供了啤酒风味的酒精饮料，其含有啤酒蒸馏酒，且所述饮料中嘌呤含量≤1mg/L。The invention provides a beer-flavored alcoholic beverage, which contains beer distilled spirits, and the purine content in the beverage is less than or equal to 1 mg/L.
本发明是基于发明人的下列发现而完成的：针对啤酒或啤酒饮料中嘌呤含量过高的问题，发明人尝试采用对啤酒发酵液进行蒸馏的方式去掉其中的嘌呤，期望得到一种嘌呤含量低且具有啤酒风味的酒精饮料。现有技术虽然有将啤酒发酵液进行蒸馏的做法，如威士忌酒的制作工艺，但并不关注酒体中嘌呤类物质的含量；其蒸馏的目的只在于获取蒸馏酒的口感，因而将冷凝流出的酒去头掐尾，只取中间的“酒心”(即中段酒)部分。发明人为了收集到嘌呤含量低且啤酒风味浓郁的蒸馏液，利用感官分析与GC-MS相结合的方法对各个阶段馏分的风味物质进行了考察，同时利用液相色谱检测技术跟踪各馏分嘌呤类物质含量，对各个馏分进行分析筛选，选出了符合感官要求的蒸馏组分。一方面确证了发酵液中的嘌呤类物质不会随着共沸或溶解效应被带出，馏分中一直未检测到明显的嘌呤存在；另一方面发现酒头部分对于最大限度地保留啤酒的风味至关重要。基于此，发明人在普通啤酒蒸馏***基础上，在馏分的出口端增加了对酒头部分的吸收装置，从而得到了嘌呤含量低且啤酒风味浓郁的蒸馏液。至于酒头本身带有的辣味，可通过后期加入凉味剂等调味剂进行调和。The present invention was completed based on the inventor’s following findings: in view of the problem of excessive purine content in beer or beer beverages, the inventor tried to distill the beer fermentation broth to remove the purines, hoping to obtain a low purine content And a beer-flavored alcoholic beverage. Although there are methods of distilling beer fermentation liquid in the prior art, such as the production process of whiskey, it does not pay attention to the content of purine substances in the wine body; the purpose of distillation is only to obtain the taste of distilled wine, so the condensation is discharged. The wine is cut off the head and tail, and only the middle "wine heart" (that is, the middle wine) part is taken. In order to collect the distillate with low purine content and strong beer flavor, the inventors used sensory analysis combined with GC-MS to investigate the flavor substances of the distillates at various stages, and used liquid chromatography detection technology to track the purines of each distillate. The substance content is analyzed and screened for each fraction, and the distillation components that meet the sensory requirements are selected. On the one hand, it is confirmed that the purines in the fermentation broth will not be carried out with the azeotropic or dissolving effect, and no obvious purines have been detected in the distillate; on the other hand, it is found that the tip of the wine can preserve the flavor of the beer to the maximum extent. Vital. Based on this, the inventor added an absorption device for the tip of the distillate on the basis of the ordinary beer distillation system, thereby obtaining a distillate with low purine content and strong beer flavor. As for the spiciness of the wine head itself, it can be tempered by adding flavoring agents such as cooling agents in the later stage.
优选地，所述啤酒蒸馏酒的生产方法包括如下步骤：取啤酒发酵液进行蒸馏，将馏分的出口端***酒精度≥95％vol的食用酒精中，食用酒精：啤酒发酵液的质量比为1:(10～80)，使得馏分被食用酒精吸收，直至食用酒精的酒精度降低至40～60％vol，停止蒸馏，即得啤酒蒸馏酒。Preferably, the method for producing beer distilled spirits includes the following steps: taking beer fermentation liquid for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ≥ 95% vol, and the mass ratio of edible alcohol: beer fermentation liquid is 1 : (10～80), make the distillate be absorbed by the edible alcohol, until the alcohol content of the edible alcohol is reduced to 40-60% vol, stop the distillation, and get the beer distilled spirit.
其中，食用酒精的酒精度越高，所得蒸馏酒的啤酒风味越浓郁。比如，通过对比可以发现，当分别采用纯化水、40％vol和95％vol的食用酒精对啤酒蒸馏液进行收集，并将蒸出率均控制在20％(即蒸馏出的馏分质量百分比一致)时，所得啤酒蒸馏酒的香味浓郁顺序依次为95％vol＞40％vol＞纯化水，各馏分风味之间均有较显著差异。通过GC-MS进行各馏分风味物质分析，发现前段极易挥发的小分子风味物质含量随着酒精 度的降低而减少。基于此，选用酒精度≥95％vol的食用酒精吸收馏分，由此能够将啤酒的风味成分最大程度地溶解于食用酒精中。Among them, the higher the alcohol content of the edible alcohol, the stronger the beer flavor of the obtained distilled spirit. For example, by comparison, it can be found that when purified water, 40% vol and 95% vol of edible alcohol are used to collect beer distillate, and the steaming rate is controlled at 20% (that is, the mass percentage of distilled fractions is the same) At this time, the order of the strong aroma of the obtained beer distilled spirits is 95%vol>40%vol>purified water, and there are significant differences in the flavor of each fraction. Through GC-MS analysis of flavor substances in each fraction, it was found that the content of small-molecule flavor substances that were extremely volatile in the previous stage decreased with the decrease of alcohol content. Based on this, the edible alcohol absorption fraction with an alcohol content of ≥ 95% vol is selected, so that the flavor components of beer can be dissolved in the edible alcohol to the greatest extent.
其中，啤酒发酵液所含的水分因共沸现象在蒸馏过程中有部分被蒸出，因此食用酒精的酒精度会随着蒸馏的进行逐渐降低，当食用酒精的酒精度降低至40～60％vol时停止蒸馏，由此能够得到啤酒风味浓郁且异杂味不明显的啤酒蒸馏酒。通过感官分析结合GC-MS进行不同酒精度馏分风味物质分析，当蒸馏至酒精度≤40％vol时，后端高沸点风味物质被水拖带出来，大量异味物质蒸出，导致产品出现明显的发酵异味。若酒精度≥60％vol时停止蒸馏，虽然得到了啤酒风味较为浓郁的蒸馏组分，但经过试验得出，仍约有40％的乙醇未蒸馏出来，会导致原料浪费、成本增加。Among them, the water contained in the beer fermentation liquid is partially steamed out during the distillation process due to the azeotropic phenomenon, so the alcohol content of the edible alcohol will gradually decrease as the distillation progresses, when the alcohol content of the edible alcohol is reduced to 40-60% Distillation is stopped at vol, so that beer distilled spirits with strong beer flavor and inconspicuous off-flavors can be obtained. Through sensory analysis combined with GC-MS to analyze the flavor substances of different alcohol fractions, when the alcohol content is ≤40%vol, the high-boiling flavor substances at the back end are dragged out by the water, and a large amount of peculiar smell substances are steamed out, resulting in obvious fermentation of the product Peculiar smell. If the alcohol content is greater than or equal to 60% vol, the distillation is stopped. Although the distillation components with a strong beer flavor are obtained, the experiment shows that about 40% of the ethanol is still not distilled out, which will result in waste of raw materials and increased costs.
其中，食用酒精：啤酒发酵液的质量比为1:(10～150)，如果食用酒精用量高于1:10，在进行蒸馏时，酒精度降低得缓慢(即蒸馏时间延长)，当酒精度降低至60％vol时，异杂味成分开始被蒸馏出，导致产品整体风味较差；当食用酒精用量低于1:150，蒸馏过程中酒精度很快将至40％vol(即蒸馏时间短)，风味成分吸收不完全而损失，同时也有大量乙醇未蒸馏出，导致蒸馏液得率低，成本增加。Among them, the mass ratio of edible alcohol: beer fermentation liquid is 1:(10～150). If the amount of edible alcohol is higher than 1:10, the alcohol content will decrease slowly (that is, the distillation time is prolonged) when the alcohol content is higher than 1:10. When it is reduced to 60%vol, the off-flavor components begin to be distilled out, resulting in poor overall product flavor; when the consumption of edible alcohol is less than 1:150, the alcohol content will quickly reach 40%vol during the distillation process (that is, the distillation time is short ), the flavor components are lost due to incomplete absorption, and a large amount of ethanol is not distilled out, resulting in low distillate yield and increased cost.
下面将结合实施例对本发明的方案进行解释。本领域技术人员将会理解，下面的实施例仅用于说明本发明，而不应视为限定本发明的范围。实施例中未注明具体技术或条件的，按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购获得的常规产品。The solution of the present invention will be explained below in conjunction with examples. Those skilled in the art will understand that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the examples, the procedures shall be carried out in accordance with the techniques or conditions described in the literature in the field or in accordance with the product specification. The reagents or instruments used without the manufacturer's indication are all conventional products that can be purchased commercially.
实施例1 本发明去嘌呤的啤酒风味酒精饮料的制备Example 1 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被95％vol食用酒精吸收，于78～95℃进行常压蒸馏，直至发酵液中有20％(w/w)液体被蒸馏出来，95％vol食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is 95% vol. The %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78～95℃ until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of 95% vol edible alcohol is reduced to 60% vol. Stop the distillation. A beer distillate of 60% vol is obtained.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为6％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料1。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 60% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 6% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 1.
实施例2 本发明去嘌呤的啤酒风味酒精饮料的制备Example 2 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用40％vol食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度40％vol的食用酒精中，使得馏分被40％vol食用酒精吸收，于78～95℃进行常压蒸馏，直至发酵液中有20％(w/w)液体被蒸馏出来，95％vol食用酒精的酒精度降低至50％vol，停止蒸馏，得到50％vol的啤酒蒸馏液。The beer fermentation liquid is sealed and distilled with 40% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the edible alcohol of 40% vol alcohol according to the ratio of edible alcohol and fermentation liquid 1:80, so that the distillate is 40% vol. The %vol edible alcohol is absorbed, and atmospheric distillation is carried out at 78～95℃ until 20% (w/w) liquid in the fermentation broth is distilled, and the alcohol content of 95% vol edible alcohol is reduced to 50% vol. Stop the distillation. A beer distillate of 50% vol is obtained.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：50％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于50％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与50％vol啤酒蒸馏液混合均匀使得产品酒精度为5％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料2。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 50% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 50% vol beer distillate to make the product alcohol content 5% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 2.
实施例3 本发明去嘌呤的啤酒风味酒精饮料的制备Example 3 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦 芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。The production of beer fermentation broth: use malt and water as the main raw materials, and mix them according to the ratio of material to water mass of 1:3-1:4. The malt is mixed with 50-55°C for protein suspension, and then saccharification is carried out at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用纯化水进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***纯化水中，使得馏分被纯化水吸收，于78～95℃进行常压蒸馏，直至发酵液中有20％(w/w)液体被蒸馏出来，蒸馏液的酒精度至40％vol，停止蒸馏，得到40％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with purified water, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the purified water according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is absorbed by the purified water, and the normal distillation is carried out at 78-95°C. Distill under pressure until 20% (w/w) liquid in the fermentation broth is distilled out, and the alcohol content of the distillate reaches 40% vol. Stop the distillation to obtain 40% vol beer distillate.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：40％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于40％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与40％vol啤酒蒸馏液混合均匀使得产品酒精度为4％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料3。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 40% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, and then mixed with 40% vol beer distillate to make the product alcohol content 4% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 3.
实施例4 本发明去嘌呤的啤酒风味酒精饮料的制备Example 4 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:10***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:10, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％， 麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为6％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料4。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerol 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 60% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 6% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 4.
实施例5 本发明去嘌呤的啤酒风味酒精饮料的制备Example 5 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至50％vol，停止蒸馏，得到50％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：50％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于50％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与50％vol啤酒蒸馏液混合均匀使得产品酒精度为5％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料5。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 50% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 50% vol beer distillate to make the product alcohol content 5% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 5.
实施例6 本发明去嘌呤的啤酒风味酒精饮料的制备Example 6 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气 接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:150***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至40％vol，停止蒸馏，得到40％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:150, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：40％vol啤酒蒸馏液10％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于40％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与40％vol啤酒蒸馏液混合均匀使得产品酒精度为4％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料6。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 10% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 40% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, and then mixed with 40% vol beer distillate to make the product alcohol content 4% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 6.
实施例7 本发明去嘌呤的啤酒风味酒精饮料的制备Example 7 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至20％vol，停止蒸馏，得到20％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 20% vol, and the distillation is stopped to obtain a 20% vol beer distillate.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：20％vol啤酒蒸馏液20％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于20％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽 粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与20％vol啤酒蒸馏液混合均匀使得产品酒精度为4％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料7。The formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 20% vol beer distillate 20% v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 20% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, fully dissolved in water, and then mixed with 20% vol beer distillate to make the product alcohol content 4% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 7.
实施例8 本发明去嘌呤的啤酒风味酒精饮料的制备Example 8 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至30％vol，停止蒸馏，得到30％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 30% vol, and the distillation is stopped to obtain a beer distillate of 30% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：30％vol啤酒蒸馏液20％v/v，琥珀酸二钠0.05％，酒花净油0.01％，红糖0.4％，低聚果糖0.2％，聚葡萄糖0.5％，柠檬汁0.5％，海藻酸钠0.05％，海藻酸丙二醇酯0.03％，乳酸0.01％，磷酸0.01％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于30％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与30％vol啤酒蒸馏液混合均匀使得产品酒精度为6％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料8。The formula of beer-flavored alcoholic beverages (unless otherwise noted, the percentage of ingredients refers to g/mL): 30%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl acetate 0.0003%, the remainder is water . According to the above formula, dissolve the hop extract and menthyl acetate in a 30% vol beer distillate and mix thoroughly, and mix sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, and then mixed with 30% vol beer distillate to make the product alcohol content 6% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 8.
实施例9 本发明去嘌呤的啤酒风味酒精饮料的制备Example 9 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上， 将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至40％vol，停止蒸馏，得到40％vol的啤酒蒸馏液。The beer fermentation liquid is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the edible alcohol and fermentation liquid 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 40% vol, and the distillation is stopped to obtain a beer distillate of 40% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：40％vol啤酒蒸馏液20％v/v，天门冬氨酸钠0.04％，酒花酊0.02％，木糖醇1％、海藻糖0.5％，麦芽提取物0.2％，低聚异麦芽糖0.2％，水蜜桃汁1％，结冷胶0.03％，海藻酸丙二醇酯0.03％，酒石酸0.02％，抗坏血酸0.02％，丁二酸单薄荷酯0.0004％，剩余为水。按照上述配方将酒花酊和丁二酸单薄荷酯溶于40％vol的啤酒蒸馏液中充分混合均匀，将天门冬氨酸钠、木糖醇、海藻糖、麦芽提取物、低聚异麦芽糖、水蜜桃汁、结冷胶、海藻酸丙二醇酯、酒石酸、抗坏血酸充分混合后，于水中充分溶解，再与40％vol啤酒蒸馏液混合均匀使得产品酒精度为8％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料9。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 40%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligoisomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water. According to the above formula, dissolve the hop tincture and succinate monomenthyl in 40% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 40% vol beer distillate to make the product alcohol content 8% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage 9 is prepared.
实施例10 本发明去嘌呤的啤酒风味酒精饮料的制备Example 10 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至50％vol，停止蒸馏，得到50％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is carried out at 78-95°C until the alcohol content of the edible alcohol is reduced to 50% vol, and the distillation is stopped to obtain a beer distillate of 50% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：50％vol啤酒蒸馏液20％v/v，琥珀酸二钠0.05％，酒花净油0.01％，红糖0.4％，低聚果糖0.2％，聚葡萄糖0.5％，柠檬汁0.5％，海藻酸钠0.05％，海藻酸丙二醇酯0.03％，乳酸0.01％，磷酸0.01％，乳酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花净油和乳酸薄荷酯溶于50％vol的啤酒蒸馏液中充分混合均匀，将琥珀酸二钠、红糖、低聚果糖、聚葡萄糖、柠檬汁、海藻酸钠、海藻酸丙二醇酯、乳酸和磷酸充分混合后，于水中充分溶解，再与50％vol啤酒蒸馏液混合均匀使得产品酒精度为10％vol，再进行55℃杀菌15-20分 钟，制得啤酒风味酒精饮料10。The formula of beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 50%vol beer distillate 20% v/v, disodium succinate 0.05%, hop absolute oil 0.01%, Brown sugar 0.4%, oligofructose 0.2%, polydextrose 0.5%, lemon juice 0.5%, sodium alginate 0.05%, propylene glycol alginate 0.03%, lactic acid 0.01%, phosphoric acid 0.01%, menthyl lactate 0.0003%, the remainder is water . According to the above formula, dissolve hop absolute and menthyl lactate in a 50% vol beer distillate and mix thoroughly, and mix disodium succinate, brown sugar, oligofructose, polydextrose, lemon juice, sodium alginate, and propylene glycol alginate. After the ester, lactic acid and phosphoric acid are fully mixed, they are fully dissolved in water, and then mixed with 50% vol beer distillate to make the product alcohol content 10% vol, and then sterilized at 55°C for 15-20 minutes to prepare beer flavored alcoholic beverage 10 .
实施例11 本发明去嘌呤的啤酒风味酒精饮料的制备Example 11 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液20％v/v，天门冬氨酸钠0.04％，酒花酊0.02％，木糖醇1％、海藻糖0.5％，麦芽提取物0.2％，低聚异麦芽糖0.2％，水蜜桃汁1％，结冷胶0.03％，海藻酸丙二醇酯0.03％，酒石酸0.02％，抗坏血酸0.02％，丁二酸单薄荷酯0.0004％，剩余为水。按照上述配方将酒花酊和丁二酸单薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将天门冬氨酸钠、木糖醇、海藻糖、麦芽提取物、低聚异麦芽糖、水蜜桃汁、结冷胶、海藻酸丙二醇酯、酒石酸、抗坏血酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为12％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料11。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 20% v/v, sodium aspartate 0.04%, hop tincture 0.02%, Xylitol 1%, trehalose 0.5%, malt extract 0.2%, oligomeric isomaltose 0.2%, peach juice 1%, gellan gum 0.03%, propylene glycol alginate 0.03%, tartaric acid 0.02%, ascorbic acid 0.02% , Monomenthyl succinate 0.0004%, the remainder is water. According to the above formula, dissolve the hop tincture and succinate monomenthyl in a 60% vol beer distillate and mix thoroughly, and mix the sodium aspartate, xylitol, trehalose, malt extract, isomalt oligosaccharide, Peach juice, gellan gum, propylene glycol alginate, tartaric acid, and ascorbic acid are thoroughly mixed, then fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 12% vol, and then sterilized at 55°C 15 Within -20 minutes, a beer-flavored alcoholic beverage is prepared11.
实施例12 本发明去嘌呤的啤酒风味酒精饮料的制备Example 12 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分 被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液30％v/v，谷氨酸钠0.025％，酒花浸膏0.015％，蜂蜜0.4％，麦芽粉0.2％，麦芽糊精0.2％，甘油0.1％，聚葡萄糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，乙酸薄荷酯0.0003％，剩余为水。按照上述配方将酒花浸膏和乙酸薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将谷氨酸钠、蜂蜜、麦芽粉、麦芽糊精、甘油、聚葡萄糖、果胶、海藻酸丙二醇酯、苹果酸、柠檬酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为18％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料12。The formula of beer-flavored alcoholic beverages is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 30%v/v, sodium glutamate 0.025%, hop extract 0.015%, Honey 0.4%, malt powder 0.2%, maltodextrin 0.2%, glycerin 0.1%, polydextrose 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl acetate 0.0003 %, the remainder is water. According to the above formula, dissolve the hop extract and menthyl acetate in a 60% vol beer distillate and mix thoroughly, and mix the sodium glutamate, honey, malt powder, maltodextrin, glycerin, polydextrose, pectin, and alginic acid. Propylene glycol ester, malic acid, and citric acid are fully mixed, then fully dissolved in water, then mixed with 60% vol beer distillate to make the product alcohol content 18% vol, and then sterilized at 55°C for 15-20 minutes to obtain beer flavor Alcoholic beverages 12.
实施例13 本发明去嘌呤的啤酒风味酒精饮料的制备Example 13 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液40％v/v，甘氨酸0.05％，酒花浸膏0.015％，麦芽粉0.3％，山梨糖醇0.5％，甘油0.1％，可溶性大豆多糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，丁二酸薄荷酯0.0005％，剩余为水。按照上述配方将酒花浸膏和丁二酸薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将甘氨酸、酒花浸膏、麦芽粉、山梨糖醇、甘油、可溶性大豆多糖、果胶、海藻酸丙二醇酯、苹果酸和柠檬酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为24％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料13。The formula of beer-flavored alcoholic beverage is (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 40%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water. According to the above formula, dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 24% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 13.
实施例14 本发明去嘌呤的啤酒风味酒精饮料的制备Example 14 Preparation of depurinated beer-flavored alcoholic beverage of the present invention
啤酒发酵液的制作：选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。Production of beer fermentation broth: use malt and water as the main raw materials, mix according to the ratio of material to water ratio of 1:3-1:4, and then the malt and 50-55°C for protein rest, and then saccharification at 62-72°C. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth.
将啤酒发酵液采用95％vol的食用酒精进行密封蒸馏，即在普通蒸馏***基础上，将收集出口端按照食用酒精与发酵液1:80***酒精度95％vol的食用酒精中，使得馏分被食用酒精吸收，于78～95℃进行常压蒸馏，直至食用酒精的酒精度降低至60％vol，停止蒸馏，得到60％vol的啤酒蒸馏液。The beer fermentation broth is sealed and distilled with 95% vol edible alcohol, that is, on the basis of the ordinary distillation system, the collection outlet is inserted into the 95% vol edible alcohol according to the ratio of edible alcohol and fermentation broth 1:80, so that the distillate is The edible alcohol is absorbed, and atmospheric distillation is performed at 78-95°C until the alcohol content of the edible alcohol is reduced to 60% vol, and the distillation is stopped to obtain a beer distillate of 60% vol.
啤酒风味酒精饮料的配方为(除特别标注外，配料的百分含量是指g/mL)：60％vol啤酒蒸馏液1％v/v，甘氨酸0.05％，酒花浸膏0.015％，麦芽粉0.3％，山梨糖醇0.5％，甘油0.1％，可溶性大豆多糖0.5％，果胶0.05％，海藻酸丙二醇酯0.03％，苹果酸0.02％，柠檬酸0.02％，丁二酸薄荷酯0.0005％，剩余为水。按照上述配方将酒花浸膏和丁二酸薄荷酯溶于60％vol的啤酒蒸馏液中充分混合均匀，将甘氨酸、酒花浸膏、麦芽粉、山梨糖醇、甘油、可溶性大豆多糖、果胶、海藻酸丙二醇酯、苹果酸和柠檬酸充分混合后，于水中充分溶解，再与60％vol啤酒蒸馏液混合均匀使得产品酒精度为0.6％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料14。The formula of beer-flavored alcoholic beverages (except for special note, the percentage of ingredients refers to g/mL): 60%vol beer distillate 1%v/v, glycine 0.05%, hop extract 0.015%, malt powder 0.3 %, sorbitol 0.5%, glycerol 0.1%, soluble soybean polysaccharide 0.5%, pectin 0.05%, propylene glycol alginate 0.03%, malic acid 0.02%, citric acid 0.02%, menthyl succinate 0.0005%, the remainder is water. According to the above formula, dissolve the hop extract and menthyl succinate in a 60% vol beer distillate and mix thoroughly, and mix glycine, hop extract, malt powder, sorbitol, glycerin, soluble soybean polysaccharide, pectin, Propylene glycol alginate, malic acid and citric acid are fully mixed, fully dissolved in water, and then mixed with 60% vol beer distillate to make the product alcohol content 0.6% vol, and then sterilized at 55°C for 15-20 minutes. Beer-flavored alcoholic beverages 14.
对比例 普通啤酒酒精饮料的制备Comparative Example Preparation of ordinary beer and alcoholic beverages
选用麦芽、水为主要原料，按料水质量比1:3-1:4混合后，麦芽与50-55℃进行蛋白质休止，然后于62-72℃进行糖化。糖化后醪液于72-78℃进行过滤，得到较澄清麦汁进行煮沸，煮沸过程中添加酒花或酒花提取物，煮沸后进行回旋沉淀，然后冷却至10-15℃。添加一定量麦芽糖浆，将原麦汁浓度调整至20-25°P，充氧气接入比利时艾尔(Ale)酵母进行发酵，发酵温度控制在18-25℃之间，发酵时间为15～25天，得到啤酒发酵液。将酵母过滤后调整啤酒酒精度为5％vol，再进行55℃杀菌15-20分钟，制得啤酒风味酒精饮料15。Using malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3-1:4, the malt is mixed with 50-55℃ for protein rest, and then saccharification is carried out at 62-72℃. After saccharification, the mash is filtered at 72-78°C to obtain a clearer wort and boiled. Hops or hop extracts are added during the boiling process, which is boiled for cyclone precipitation, and then cooled to 10-15°C. Add a certain amount of maltose syrup, adjust the original wort concentration to 20-25°P, and add oxygen to Ale yeast for fermentation. The fermentation temperature is controlled between 18-25°C, and the fermentation time is 15-25°P. Day, get beer fermentation broth. After the yeast is filtered, the beer alcohol content is adjusted to 5% vol, and then sterilized at 55° C. for 15-20 minutes to prepare a beer-flavored alcoholic beverage 15.
需要说明的是，本说明书中描述的具体特征、结构、材料或者特点可以在任一个或多个实施例中以合适的方式结合。此外，在不相互矛盾的情况下，本领域的技术人员可以将本说明书中描述的不同实施例以及不同实施例的特征进行结合和组合。It should be noted that the specific features, structures, materials or characteristics described in this specification can be combined in any one or more embodiments in a suitable manner. In addition, those skilled in the art can combine and combine the different embodiments and the features of the different embodiments described in this specification without contradicting each other.
酒精饮料的质量评价Quality evaluation of alcoholic beverages
一、嘌呤类物质含量检测1. Purine substance content detection
采用前文记载的分析方法进行嘌呤类物质的含量检测，结果见下表：The content of purine substances was detected using the analytical method described above, and the results are shown in the following table:
表1酒精饮料中嘌呤类物质含量检测结果Table 1 Test Results of Purine Substances in Alcoholic Beverages
啤酒酒精饮料样品Beer alcohol beverage samples 嘌呤类物质含量(mg/L)Purine substance content (mg/L)
啤酒风味酒精饮料1Beer flavored alcoholic beverages1 未检出not detected
啤酒风味酒精饮料2Beer flavored alcoholic beverages 2 未检出not detected
啤酒风味酒精饮料3Beer flavored alcoholic beverages 3 未检出not detected
啤酒风味酒精饮料4Beer flavored alcoholic beverages 4 未检出not detected
啤酒风味酒精饮料5Beer flavored alcoholic beverages 5 未检出not detected
啤酒风味酒精饮料6Beer flavored alcoholic beverages 6 未检出not detected
啤酒风味酒精饮料7Beer flavored alcoholic beverages 7 未检出not detected
啤酒风味酒精饮料8Beer flavored alcoholic beverages 8 未检出not detected
啤酒风味酒精饮料9Beer flavored alcoholic beverages9 未检出not detected
啤酒风味酒精饮料10Beer flavored alcoholic beverages 10 未检出not detected
啤酒风味酒精饮料11Beer flavored alcoholic beverages 11 未检出not detected
啤酒风味酒精饮料12Beer flavored alcoholic beverages 12 未检出not detected
啤酒风味酒精饮料13Beer flavored alcoholic beverages 13 未检出not detected
啤酒风味酒精饮料14Beer flavored alcoholic beverages 14 未检出not detected
啤酒风味酒精饮料15Beer flavored alcoholic beverages 15 55±555±5
从表1可以看出，本发明制得的啤酒风味酒精饮料中未检出嘌呤类物质，其嘌呤含量大大低于现有的啤酒酒精饮料。It can be seen from Table 1 that no purine substances are detected in the beer-flavored alcoholic beverage prepared by the present invention, and its purine content is much lower than that of the existing beer-flavored alcoholic beverage.
二、啤酒酒精饮料感官测试2. Sensory test of beer and alcoholic beverages
本实验对实施例和对比例制备的啤酒酒精饮料进行感官评定。具体操作按照GBT4928《啤酒分析方法》进行。品评人员选取30名感觉器官灵敏，经过专门训练，符合感官分析要求的专业人员。其中专家型评价员2人，优秀评价员10人，初级评价员18人，均对啤酒酒精饮料1～6进行品评，样品随机、平衡呈送，品尝每组样品之间间隔1～2分钟，并用清水漱口。品评人员针对啤酒酒精饮料中的外观、泡沫性能、啤 酒香气和酒体口味进行评分，采用百分制，赋分标准如表2所示。对评价员感官结果进行统计分析，采用置信区间法对原始数据进行调整，以降低评价员的***误差(及异质性)，得到如下表3所示的品评结果，数据采用
Figure PCTCN2020091778-appb-000001
表示。 In this experiment, sensory evaluation was performed on the beer alcoholic beverages prepared in the Examples and Comparative Examples. The specific operation is carried out in accordance with GBT4928 "Methods of Beer Analysis". Tasting staff selected 30 sensitive, specially trained professionals who meet the requirements of sensory analysis. Among them, there are 2 expert evaluators, 10 excellent evaluators, and 18 junior evaluators. All of them evaluated beer and alcoholic beverages 1 to 6. The samples were presented in a random and balanced manner. Each group of samples was tasted with an interval of 1 to 2 minutes. Rinse your mouth with water. Tasting staff scored the appearance, foam performance, beer aroma and body taste of beer alcoholic beverages, using a hundred-point system. The scoring standards are shown in Table 2. The sensory results of the evaluators were statistically analyzed, and the confidence interval method was used to adjust the original data to reduce the systematic error (and heterogeneity) of the evaluators, and the evaluation results as shown in Table 3 below were obtained. The data was adopted
Figure PCTCN2020091778-appb-000001
Express.
表2啤酒酒精饮料感官评分表Table 2 Sensory Score Sheet for Beer Alcoholic Beverages
Figure PCTCN2020091778-appb-000002
Figure PCTCN2020091778-appb-000002
Figure PCTCN2020091778-appb-000003
Figure PCTCN2020091778-appb-000003
Figure PCTCN2020091778-appb-000004
Figure PCTCN2020091778-appb-000004
按照表2的评分标准对实施例和对比例制备的啤酒酒精饮料进行评价，得到如下表3所示的结果：The beer alcoholic beverages prepared in the Examples and Comparative Examples were evaluated according to the scoring criteria in Table 2, and the results shown in Table 3 below were obtained:
表3不同啤酒酒精饮料的感官评价得分表Table 3 Sensory evaluation scores of different beer alcoholic beverages
Figure PCTCN2020091778-appb-000005
Figure PCTCN2020091778-appb-000005
Figure PCTCN2020091778-appb-000006
Figure PCTCN2020091778-appb-000006
对比啤酒风味酒精饮料1～3的评分可以看出，吸收液酒精浓度越高，香味物质吸收越多，所得产品啤酒风味约接近普通啤酒，当使用不含酒精的纯化水作为密封吸收液时，产品啤酒风味完全消失，导致感官评分较低。对比啤酒风味酒精饮料7～14的评分可以看出，当食用酒精的酒精度低于40％vol时，随着蒸馏时间延长，异杂味会越来越明显，导致产品评分下降，尤其是啤酒风味酒精饮料7，食用酒精的酒精度降至20％vol，后端发酵异杂味尤其明显，导致产品产生严重的异味。对比啤酒风味酒精饮料4～6的评分可以看出，当食用酒精：啤酒发酵液的比例大于1:10或小于1:150时，啤酒风味明显开始减弱。Comparing the scores of beer-flavored alcoholic beverages from 1 to 3, it can be seen that the higher the alcohol concentration of the absorption liquid, the more the aroma substances are absorbed, and the beer flavor of the resulting product is approximately close to ordinary beer. When using non-alcoholic purified water as the sealing absorption liquid, The product beer flavor disappeared completely, resulting in a lower sensory score. Comparing the scores of beer-flavored alcoholic beverages from 7 to 14, it can be seen that when the alcohol content of edible alcohol is less than 40% vol, as the distillation time is extended, the peculiar smell will become more and more obvious, resulting in a decline in product scores, especially beer Flavored alcoholic beverages, the alcohol content of edible alcohol is reduced to 20% vol, and the off-flavors in the rear-end fermentation are particularly obvious, resulting in serious odors in the product. Comparing the scores of beer-flavored alcoholic beverages from 4 to 6, it can be seen that when the ratio of edible alcohol: beer fermentation liquid is greater than 1:10 or less than 1:150, the beer flavor obviously begins to weaken.
综上，本发明制得的啤酒风味酒精饮料与目前常规方法制得的啤酒饮料在感官评分上无明显差异，可作为普通啤酒饮料的替代品。In summary, there is no significant difference in sensory score between the beer-flavored alcoholic beverage prepared by the present invention and the beer beverage prepared by the current conventional method, and can be used as a substitute for ordinary beer beverages.

Claims (35)

  1. 啤酒风味的酒精饮料，其特征是：含有啤酒蒸馏酒，且所述饮料中嘌呤含量≤1mg/L；优选地，所述饮料中嘌呤含量≤0.5mg/L；最优选地，嘌呤含量为0mg/L。A beer-flavored alcoholic beverage, characterized in that it contains beer distilled spirits, and the purine content in the beverage is ≤1 mg/L; preferably, the purine content in the beverage is ≤0.5 mg/L; most preferably, the purine content is 0 mg /L.
  2. 如权利要求1所述的酒精饮料，其特征是：主体为水，其中啤酒蒸馏酒的含量为1～40％v/v。The alcoholic beverage according to claim 1, wherein the main body is water, and the content of beer distilled spirit is 1-40% v/v.
  3. 如权利要求1或2所述的酒精饮料，其特征是：还添加了起泡剂。The alcoholic beverage according to claim 1 or 2, wherein a foaming agent is also added.
  4. 如权利要求3所述的酒精饮料，其特征是：所述的起泡剂选自海藻酸丙二醇酯、果胶、聚葡萄糖、麦芽糊精、可溶性大豆多糖、海藻酸钠、卡拉胶、结冷胶、黄原胶、微晶纤维素、羧甲基纤维素钠、甘油、起泡蛋白质中至少一种。The alcoholic beverage of claim 3, wherein the foaming agent is selected from the group consisting of propylene glycol alginate, pectin, polydextrose, maltodextrin, soluble soybean polysaccharide, sodium alginate, carrageenan, gellan At least one of gum, xanthan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, glycerin, and foaming protein.
  5. 如权利要求3所述的酒精饮料，其特征是：所述起泡剂的含量为0.01～4g/100mL。The alcoholic beverage according to claim 3, wherein the content of the foaming agent is 0.01-4 g/100mL.
  6. 如权利要求1～5任意一项所述的酒精饮料，其特征是：还充入二氧化碳。The alcoholic beverage according to any one of claims 1 to 5, characterized in that it is also filled with carbon dioxide.
  7. 如权利要求6所述的酒精饮料，其特征是：二氧化碳的充入量为0.35～0.65g/100mL。The alcoholic beverage according to claim 6, wherein the charging amount of carbon dioxide is 0.35-0.65g/100mL.
  8. 如权利要求1～7任意一项所述的酒精饮料，其特征是：还含有鲜味剂、苦味剂、甜味剂、风味剂、果蔬汁、酸味剂、凉味剂中至少一种成分。The alcoholic beverage according to any one of claims 1 to 7, characterized in that it further contains at least one ingredient of an umami agent, a bitter agent, a sweetener, a flavor, a fruit and vegetable juice, a sour agent, and a cooling agent.
  9. 如权利要求8所述的酒精饮料，其特征是：所述的鲜味剂选自呈味氨基酸或其盐、鲜味肽或其盐、琥珀酸或其盐中至少一种。8. The alcoholic beverage according to claim 8, wherein the umami taste agent is selected from at least one of flavoring amino acids or their salts, umami-tasting peptides or their salts, succinic acid or their salts.
  10. 如权利要求9所述的酒精饮料，其特征是：所述的呈味氨基酸选自谷氨酸、天冬氨酸、苯丙氨酸、丙氨酸、甘氨酸、酪氨酸中至少一种。The alcoholic beverage according to claim 9, wherein the taste amino acid is selected from at least one of glutamic acid, aspartic acid, phenylalanine, alanine, glycine, and tyrosine.
  11. 如权利要求8所述的酒精饮料，其特征是：所述鲜味剂的含量为0.001～1g/100mL。8. The alcoholic beverage according to claim 8, wherein the content of the umami flavor agent is 0.001 to 1 g/100 mL.
  12. 如权利要求8所述的酒精饮料，其特征是：所述的苦味剂为酒花或其提取物。8. The alcoholic beverage of claim 8, wherein the bittering agent is hops or an extract thereof.
  13. 如权利要求12所述的酒精饮料，其特征是：所述的苦味剂选自酒花浸膏、酒花净油、酒花酊中至少一种。The alcoholic beverage according to claim 12, wherein the bittering agent is selected from at least one of hop extract, hop absolute, and hop tincture.
  14. 如权利要求8所述的酒精饮料，其特征是：所述苦味剂的含量为0.001～1g/100mL。8. The alcoholic beverage of claim 8, wherein the content of the bittering agent is 0.001 to 1 g/100 mL.
  15. 如权利要求8所述的酒精饮料，其特征是：所述的甜味剂选自红糖、蜂蜜、低聚异麦芽糖、低聚果糖、L-***糖、异麦芽酮糖、木糖醇、海藻糖、赤 藓糖醇、山梨糖醇中至少一种。The alcoholic beverage according to claim 8, wherein the sweetener is selected from brown sugar, honey, isomalt-oligosaccharide, fructooligosaccharide, L-arabinose, isomaltulose, xylitol, seaweed At least one of sugar, erythritol, and sorbitol.
  16. 如权利要求8所述的酒精饮料，其特征是：所述甜味剂的含量为0.01～5g/100mL。The alcoholic beverage according to claim 8, wherein the content of the sweetener is 0.01-5 g/100mL.
  17. 如权利要求8所述的酒精饮料，其特征是：所述的风味剂选自麦芽或其提取物、酒花或其提取物中至少一种。8. The alcoholic beverage according to claim 8, wherein the flavoring agent is selected from at least one of malt or its extract, hops or its extract.
  18. 如权利要求17所述的酒精饮料，其特征是：所述的酒花提取物选自酒花浸膏、酒花净油、酒花酊中至少一种。The alcoholic beverage according to claim 17, wherein the hop extract is selected from at least one of hop extract, hop absolute, and hop tincture.
  19. 如权利要求8所述的酒精饮料，其特征是：所述风味剂的含量为0.01～2g/100mL。8. The alcoholic beverage according to claim 8, wherein the content of the flavoring agent is 0.01-2 g/100mL.
  20. 如权利要求8所述的酒精饮料，其特征是：所述的果蔬汁来源于以下至少一种原料：葡萄、苹果、番茄、黄瓜、奇异果、樱桃、草莓、桃子、梨子、石榴、橄榄、桑葚、荔枝、红豆、山楂、大枣、枇杷、青梅、杨梅、李子、水蜜桃、芒果、西瓜、龙眼、百香果、火龙果、榴莲、酪梨、柚子、葡萄柚、橙子、柑橘、金桔、莲雾、菠萝、木瓜、香蕉、柠檬、椰子、香瓜、哈密瓜。The alcoholic beverage of claim 8, wherein the fruit and vegetable juice is derived from at least one of the following raw materials: grapes, apples, tomatoes, cucumbers, kiwis, cherries, strawberries, peaches, pears, pomegranates, olives, Mulberry, lychee, red bean, hawthorn, jujube, loquat, green plum, bayberry, plum, peach, mango, watermelon, longan, passion fruit, dragon fruit, durian, avocado, grapefruit, grapefruit, orange, citrus, kumquat , Lotus mist, pineapple, papaya, banana, lemon, coconut, cantaloupe, cantaloupe.
  21. 如权利要求8所述的酒精饮料，其特征是：所述果蔬汁的含量为0.01～5g/100mL。The alcoholic beverage according to claim 8, wherein the content of the fruit and vegetable juice is 0.01-5 g/100mL.
  22. 如权利要求8所述的酒精饮料，其特征是：所述的酸味剂选自柠檬酸、抗坏血酸、醋酸、苹果酸、酒石酸、乳酸、磷酸中至少一种。The alcoholic beverage according to claim 8, wherein the sour agent is selected from at least one of citric acid, ascorbic acid, acetic acid, malic acid, tartaric acid, lactic acid, and phosphoric acid.
  23. 如权利要求8所述的酒精饮料，其特征是：所述酸味剂的含量为0.01～0.1g/100mL。8. The alcoholic beverage according to claim 8, characterized in that the content of said sour agent is 0.01-0.1 g/100mL.
  24. 如权利要求8所述的酒精饮料，其特征是：所述的凉味剂选自薄荷醇、乙酸L-薄荷酯、乳酸L-薄荷酯、丁二酸单薄荷酯、戊二酸单L-薄荷醇酯、碳酸L-薄荷醇乙二醇酯、碳酸L-薄荷醇丙三醇酯、L-薄荷基丙三醇醚、3-L-薄荷氧基-2-甲基-1,2-二羟基丙烷、N-乙基-L-薄荷基甲酰胺、2-异丙基-N-2，3-三甲基丁酰胺中至少一种。The alcoholic beverage according to claim 8, wherein the cooling agent is selected from the group consisting of menthol, L-menthyl acetate, L-menthyl lactate, monomenthyl succinate, and monomenthyl glutarate. Menthyl ester, L-menthol ethylene glycol carbonate, L-menthol glycerol carbonate, L-menthyl glycerol ether, 3-L-menthyloxy-2-methyl-1,2- At least one of dihydroxypropane, N-ethyl-L-menthylformamide, and 2-isopropyl-N-2,3-trimethylbutanamide.
  25. 如权利要求8所述的酒精饮料，其特征是：所述凉味剂的含量为0.0001～0.1g/100mL。8. The alcoholic beverage of claim 8, wherein the content of the cooling agent is 0.0001 to 0.1 g/100 mL.
  26. 啤酒蒸馏酒的生产方法，其特征是：取啤酒发酵液进行蒸馏，收集酒头和中段酒，即可。The production method of beer distilled liquor is characterized by: taking beer fermentation liquid for distillation, and collecting liquor heads and mid-stage liquor.
  27. 如权利要求26所述的生产方法，其特征是：包括如下步骤：取啤酒发酵液进行蒸馏，将馏分的出口端***酒精度≥95％vol的食用酒精中，食用酒精： 啤酒发酵液的质量比为1:(10～150)，使得馏分被食用酒精吸收，直至食用酒精的酒精度降低至40～60％vol，停止蒸馏，即得啤酒蒸馏酒；优选地，直至啤酒蒸馏酒的蒸出率为10～25％w/w时停止蒸馏。The production method according to claim 26, characterized in that it comprises the following steps: taking beer fermentation liquid for distillation, inserting the outlet end of the distillate into edible alcohol with an alcohol content of ≥ 95% vol, edible alcohol: the quality of the beer fermentation liquid The ratio is 1:(10～150), so that the distillate is absorbed by the edible alcohol until the alcohol content of the edible alcohol is reduced to 40-60% vol. Stop the distillation to obtain the beer distilled spirit; preferably, until the beer distilled spirit is steamed Distillation is stopped when the rate is 10-25% w/w.
  28. 如权利要求26所述的生产方法，其特征是：于78～95℃进行蒸馏。The production method according to claim 26, wherein the distillation is carried out at 78-95°C.
  29. 如权利要求26～28任意一项所述的生产方法，其特征是：所述的蒸馏为常压蒸馏。The production method according to any one of claims 26-28, wherein the distillation is atmospheric distillation.
  30. 如权利要求26或27所述的生产方法，其特征是：所述的啤酒发酵液是以麦芽和水为主要原料，经过糖化和发酵得到的；优选地，所述的麦芽为大麦芽和/或小麦芽。The production method according to claim 26 or 27, characterized in that: the beer fermentation broth is obtained by saccharification and fermentation using malt and water as the main raw materials; preferably, the malt is barley malt and/ Or wheat sprouts.
  31. 如权利要求30所述的生产方法，其特征是：所述的啤酒发酵液由下述方法制备得到：The production method according to claim 30, characterized in that: the beer fermentation broth is prepared by the following method:
    a、以麦芽和水为主要原料，按料水质量比1:3～1:4混合后，麦芽于50～55℃进行蛋白质休止，然后于62～72℃糖化；a. Using malt and water as the main raw materials, after mixing according to the ratio of material to water mass of 1:3～1:4, the malt is protein-rested at 50～55℃, and then saccharified at 62～72℃;
    b、糖化后醪液于72～78℃过滤，将得到的澄清麦汁煮沸，煮沸过程中添加酒花或其提取物，煮沸后进行回旋沉淀，回旋沉淀过程中添加或不添加酒花或其提取物，冷却至10～15℃；b. After saccharification, the mash is filtered at 72-78°C, the clarified wort is boiled, hops or their extracts are added during the boiling process, and vortex precipitation is performed after boiling, and hops or their extracts are added or not added during the vortex precipitation process. , Cooling to 10～15℃;
    c、添加麦芽糖浆，将原麦汁浓度调整至20～25°P，充氧接入上面酵母或下面酵母进行发酵，发酵过程中添加或不添加酒花或其提取物，得到啤酒发酵液。c. Add maltose syrup, adjust the original wort concentration to 20-25°P, add oxygen to the upper yeast or lower yeast for fermentation, add or not add hops or their extracts during the fermentation process to obtain beer fermentation broth.
  32. 如权利要求31所述的生产方法，其特征是：充氧接入上面酵母进行发酵，发酵温度为15～25℃，发酵时间为15～25天；或者，充氧接入下面酵母进行发酵，发酵温度为8～13℃，发酵时间为20～30天。The production method according to claim 31, characterized in that: aeration is connected to the upper yeast for fermentation, the fermentation temperature is 15-25°C, and the fermentation time is 15-25 days; or, the lower yeast is aerated for fermentation, The fermentation temperature is 8-13°C, and the fermentation time is 20-30 days.
  33. 如权利要求30～32任意一项所述的生产方法，其特征是：还加入辅料进行糖化；其中，所述的辅料选自大米或其淀粉、大麦或其淀粉、小麦或其淀粉、玉米或其淀粉、红薯或其淀粉、大豆或其淀粉、豌豆或其淀粉、蚕豆或其淀粉、麦芽糖浆、果葡糖浆、葡萄糖浆、玉米糖浆中至少一种，并于80～90℃糊化，然后与蛋白休止后的麦芽进行糖化。The production method according to any one of claims 30 to 32, characterized in that: auxiliary materials are also added for saccharification; wherein, the auxiliary materials are selected from rice or its starch, barley or its starch, wheat or its starch, corn or At least one of its starch, sweet potato or its starch, soybean or its starch, peas or its starch, broad bean or its starch, maltose syrup, fructose syrup, glucose syrup, corn syrup, and gelatinized at 80-90°C, then It is saccharified with the malt after the protein has stopped.
  34. 啤酒蒸馏酒，其特征是：根据权利要求26～33任意一项所述的生产方法制备得到。The beer distilled spirit is characterized in that it is prepared according to the production method of any one of claims 26 to 33.
  35. 如权利要求34所述的啤酒蒸馏酒，其特征是：嘌呤含量≤0.5mg/L；优选地，嘌呤含量≤0.1mg/L；最优选地，嘌呤含量为0mg/L。The beer distilled spirit of claim 34, wherein the purine content is ≤0.5mg/L; preferably, the purine content is ≤0.1mg/L; most preferably, the purine content is 0mg/L.
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