Production method of alcohol-free beer

A production method and technology for non-alcoholic beer, applied in the direction of beer brewing, etc., can solve the problems of flavor defects, affecting the taste, flavor and stability of beer, and high control requirements, and achieve the effect of process optimization.

Inactive Publication Date: 2014-04-09
YANJING BEER HENAN YUESHAN
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Problems solved by technology

[0004] The advantages of the limited fermentation method are that the investment in equipment is relatively small, the production process adopted is simple, and the loss of flavor substances is less. The disadvantage is that the saccharification and fermentation process is different from the previous process and has high control requirements. Taste, flavor and stability of beer
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  • Production method of alcohol-free beer
  • Production method of alcohol-free beer
  • Production method of alcohol-free beer

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Embodiment Construction

[0015] The present invention will be further described below through specific examples.

[0016] 1. Raw material ratio plan, four groups of 12 plans are selected for raw material ratio:

[0017] First group:

[0018] Plan 1 (1-1): (barley malt + wheat malt + Australian malt): rice = (50+15+5): 30

[0019] Plan 2 (1-2): (barley malt + wheat malt + Australian malt): rice = (50+12+8): 30

[0020] Scheme 3 (1-3): (barley malt + wheat malt + Australian malt): rice = (50+10+10): 30

[0021] Second Group:

[0022] Option 1 (2-1): (barley malt + wheat malt + Australian malt): rice = (50+20+5): 25

[0023] Plan 2 (2-1): (barley malt = wheat malt + Australian malt): rice = (50+18+7): 25

[0024] Scheme 3 (2-3): (barley malt + wheat malt + Australian malt): rice = (50+15+10): 25

[0025] The third group:

[0026] Option 1 (3-1): (barley malt + wheat malt + Australian malt): rice = (45+20+5): 30

[0027] Plan 2 (3-2): (barley malt + wheat malt + Australian malt): rice = (45+15+10)...

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Abstract

The invention discloses a production method of alcohol-free beer. The production method comprises the following steps: (1) selection of materials; (2) saccharification; (3) fermentation; (4) dilution and seasoning. Compared with the prior art, the production method disclosed by the invention optimizes a limited fermentation process, the physical and chemical indicators and health indicators of the obtained alcohol-free beer product all meet the relevant requirements for the alcohol-free beer in GB4927, and the taste and flavor of the alcohol-free beer also completely conform to the set style standards of fruit and vegetable taste type beer.

Description

technical field [0001] The invention relates to a method for producing alcohol-free beer. Background technique [0002] In foreign countries, the production of non-alcoholic beer has achieved good development, especially in European countries, which can be said to be the largest producing and consuming countries. The production history of non-alcoholic beer in my country is not long, which is mainly due to the difference in consumption habits and consumption awareness. In recent years, along with the enhancement of people's health consciousness, more and more notice the harm that alcohol brings, so the various drinks of non-alcoholic or trace alcohol are increasingly subject to the favor of people especially youth. Especially since the state has increased the strict investigation on drunk driving, all beer manufacturers have increased the research and development of non-alcoholic beer. [0003] The definition of non-alcoholic beer in the national standard is: beer with alc...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C5/02
Inventor 刘梅司陆军刘卫华王秀美张飞
Owner YANJING BEER HENAN YUESHAN
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