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Alcohol-free beer and preparation method thereof

A technology for non-alcoholic beer and beer, applied in the field of beer brewing, can solve the problems that the alcohol content of non-alcoholic beer is difficult to reach 0.00%, the production cycle is long, and the production cost is high, and the risk of drinking and driving is eliminated, the taste is clean, and the production is reduced. cost effect

Active Publication Date: 2013-02-27
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a non-alcoholic beer and a preparation method thereof, which can solve the problems in the prior art that the alcohol content of non-alcoholic beer is difficult to reach 0.00% vol, and that non-alcoholic beer needs to be fermented, the production cycle is relatively long, and the production cost is relatively high. advanced technical issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of wort: take 2.7 tons of malt and 1.8 tons of rice, crush them and feed them into saccharification according to the ratio of material to water of 1:3. The saccharification temperature is 63°C and the saccharification time is 80 minutes. After boiling for 45 minutes, add 0.015 tons of hops during the boiling process, and cool after boiling to obtain the desired wort with a concentration of 10°P;

[0020] 2. Post-modification: Take 15 tons of wort prepared in step 1, 1 ton of corn dietary fiber, 3 tons of syrup, 0.01 tons of citric acid, 0.01 tons of natural hop flavor, and 0.04 tons of caramel pigment, and put the above-mentioned raw materials into the batching tank , add water to the remainder and stir evenly to prepare 100 tons of pretreated beer solution;

[0021] 3. Carbonation: Carbonate the pretreated beer solution prepared in step 2 with carbon dioxide, so that the content of carbon dioxide in the pretreated beer solution reaches 0.35%, to obtain 1...

Embodiment 2

[0023] 1. Preparation of wort: Take 2.925 tons of malt and 1.575 tons of rice, crush them and feed them into saccharification according to the ratio of material to water of 1:3.5. The saccharification temperature is 64°C and the saccharification time is 70 minutes. After boiling for 50 minutes, add 0.021 tons of hops during the boiling process, and cool after boiling to obtain the desired wort with a concentration of 11°P;

[0024] 2. Post-modification: Take 20 tons of wort prepared in step 1, 1.2 tons of bean dietary fiber, 3 tons of syrup, 0.02 tons of malic acid, 0.01 tons of natural citrus flavor, and 0.05 tons of caramel pigment, and put the above-mentioned raw materials into the ingredients tank, add water to the remainder, and stir evenly to obtain 100 tons of pretreated beer solution;

[0025] 3. Carbonation: Carbonate the pretreated beer solution prepared in step 2 with carbon dioxide, so that the content of carbon dioxide in the pretreated beer solution reaches 0.40%...

Embodiment 3

[0027] 1. Preparation of wort: take 3.15 tons of malt and 1.35 tons of rice, crush them and feed them into saccharification according to the material-to-water ratio of 1:3.8. The saccharification temperature is 65°C and the saccharification time is 60 minutes. After boiling for 60 minutes, add 0.036 tons of hops during the boiling process, and cool after boiling to obtain the desired wort with a concentration of 12°P;

[0028] 2. Post-modification: Take 25 tons of wort prepared in step 1, 0.5 tons of wheat dietary fiber, 2 tons of syrup, 0.03 tons of citric acid, 0.02 tons of hexahydroisomeric hop extract, and 0.05 tons of caramel pigment. The raw material of putting into batching tank, surplus adds water, and stirs, makes 100 tons of pretreatment beer solutions;

[0029] 3. Carbonation: Carbonate the pretreated beer solution prepared in step 2 with carbon dioxide, so that the content of carbon dioxide in the pretreated beer solution reaches 0.50%, to obtain 100 tons of non-al...

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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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H3/00C12C12/00
Inventor 钱中华尹花董建军樊伟单连菊梁刚皮向荣娄晓红杨梅王书谦
Owner TSINGTAO BREWERY
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