Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Non-alcohol beer base-material and method of preparing non-alcohol beer

A non-alcoholic beer and base material technology, which is applied in the direction of beer brewing, etc., can solve the problems of restricting the development of non-alcoholic beer, the taste of beer is weak, and the influence of non-alcoholic beer, so as to avoid wort flavor, reduce inventory, and reduce The effect of administrative costs

Inactive Publication Date: 2008-08-20
QILU UNIV OF TECH
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, the second method is to perform reverse osmosis on normally fermented beer. The disadvantage of this method is that after reverse osmosis, the taste of beer is dull. Some aroma substances are also removed, so the taste is bland
The taste problem of non-alcoholic beer affects and limits the development of non-alcoholic beer to a certain extent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the preparation of non-alcoholic beer base material, the steps are as follows:

[0033] 1. Wort preparation

[0034] Raw materials: barley malt and wheat malt are mixed according to the weight ratio of 70% and 30%, and then pulverized.

[0035] Feed the crushed malt at 37°C with a feed-to-water ratio of 1:3.2, maintain the temperature for 20 minutes, and then rise to the following temperatures in order for saccharification, keep at 44°C for 20 minutes, at 53°C for 40 minutes, and at 70°C After 15 minutes, the iodine detection reaction was carried out. After the iodine detection reaction was colorless, the temperature was raised to 78° C. for 10 minutes, and the saccharification was completed. Subsequent work such as filtration, boiling, adding hops, precipitation, cooling, etc. is carried out according to the ordinary wort preparation procedure, and finally the wort is finalized to 11°P.

[0036] 2. Limit fermentation

[0037] The cooled wort obtained i...

Embodiment 2

[0041] Embodiment 2: the preparation of alcohol-free beer

[0042] The non-alcoholic beer base material (70 ° of P) prepared in embodiment 1 is diluted, aerated, mixed to obtain non-alcoholic beer, and the steps are as follows:

[0043] Pump 2838L of brewing water into the boiling pot, heat up, and when the temperature rises to 80°C, take 172Kg of non-alcoholic beer base material and add it to the brewing water and stir evenly. reuse CO 2 The inflator fills the diluent with CO 2 ; Then get common type beer (alcohol volume content is 5.2%) 280L, it is beaten into and adds CO 2 in the subsequent dilution. Finally, a small amount of CO is mixed from the bottom of the storage tank 2, It only takes 5-8 seconds to make the beer tumbling to ensure that the wine is evenly mixed. After two days of storage, the body of the wine is coordinated, and various aroma substances are prominent. So far, unfiltered non-alcoholic beer with stable properties and excellent taste is obtained; i...

Embodiment 3

[0044] Embodiment 3: the preparation of non-alcoholic beer base material, the steps are as follows:

[0045] 1. Wort preparation

[0046] The barley malt and the wheat malt are mixed according to the weight ratio of 90% and 10%, and then pulverized.

[0047] Feed the crushed malt at 36°C with a material-to-water ratio of 1:3.8, maintain the temperature for 20 minutes, and then rise to the following temperatures in order for saccharification, keep at 42°C for 20 minutes, at 52°C for 40 minutes, and at 70°C After 15 minutes, the iodine detection reaction was carried out. After the iodine detection reaction was colorless, the temperature was raised to 78° C. for 10 minutes, and the saccharification was completed. Subsequent work such as filtration, boiling, adding hops, precipitation, cooling, etc. is carried out according to the ordinary wort preparation procedure, and finally the wort is finalized to 11°P.

[0048] 2. Limit fermentation

[0049] With embodiment 1.

[0050] ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a non-alcohol beer base-material and preparing method of non-alcohol beer in beer producing technical domain, which comprises the following steps: disintegrating raw material; setting material and water ratio at 1:3- 4; feeding at 35-38 deg.c; saccharifying; filtering; boiling; adding into hops; depositing; cooling; shaping 11degreeP wheat juice; getting the base-material; diluting the non-alcohol beer base-material; aerating; mixing; storing at 2-3 days; getting the non-alcohol beer. This beer can meet needs of many special human populations.

Description

technical field [0001] The invention relates to a non-alcoholic beer base material and a preparation method of the non-alcoholic beer, belonging to the technical field of beer production. Background technique [0002] Alcohol-free beer was first launched in Germany in 1968 by Switzerland, but due to people's habit of traditional beer taste, it has been stagnant for a long time without much development. In recent years, due to the market's demand for new products and the concept of healthy consumption has been deeply rooted in the hearts of the people, non-alcoholic beer has begun to develop to a greater extent. At present, the production methods of non-alcoholic beer are mainly divided into three categories. One is the thermal method, that is, the distillation dealcoholization of normally fermented beer; the second is the cold method, that is, reverse osmosis and dialysis; the third is the termination of fermentation. The non-alcoholic beer wort flavor produced by the hot ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00
Inventor 周广田董小雷崔云前
Owner QILU UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com