Alcohol-free beer and preparation method thereof

Abstract

The invention relates to an alcohol-free beer and a preparation method thereof, and aims to solve the technical problem that the alcohol-free beer in the prior art cannot easily achieve an alcohol content of 0.00 percent and has a long production cycle, a high production cost and the like. The beer of the invention consists of pre-treated beer solution and carbon dioxide filled in the solution, wherein the pre-treated beer solution consists of the following raw materials in percentage by weight: 15 to 25 percent of 10 to 13 percent wort, 0.5 to 1.5 percent of dietary fiber, 2 to 3 percent of syrup, 0.01 to 0.05 percent of acidulant, 0.01 to 0.02 percent of natural flavor, 0.04 to 0.06 percent of pigment and the balance of water; and the pre-treated beer solution also comprises 0.35 to 0.65 percent of carbon dioxide. The alcohol-free beer of the invention has the advantages of mild hop and malt aroma, clean and refreshing mouthfeel, no peculiar smell and capability of greatly reducing the production cycle and reducing cost.

Description

technical field

[0001] The invention belongs to the technical field of beer brewing, and in particular relates to a non-alcoholic beer and a preparation method thereof. Background technique

[0002] At present, my country's beer production has reached more than 41 million tons, ranking first in the world for seven consecutive years. At present, with consumers' demand for health and the strict investigation of drunk driving in China, there has been a hot sale of "non-alcoholic beer". It is expected that in the next few years, the concept of "no alcohol" healthy beer will be popular for a while. The new national standard "Beer" GB4927 issued in 2008 defines non-alcoholic beer, that is, beer with an alcohol content (%vol)≤0.5 is collectively referred to as non-alcoholic beer.

[0003] The existing non-alcoholic beer production process can be roughly divided into two categories: the first is the limited fermentation method, by controlling the amount of alcohol produced in the ...