Betel nut alcohol-free beer and preparing method thereof

A kind of technology of alcohol-free beer and betel nut, applied in the field of beer brewing

Inactive Publication Date: 2016-01-13
许启太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] No alcohol-free beer containing betel nut ingredients has been reported yet

Method used

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  • Betel nut alcohol-free beer and preparing method thereof
  • Betel nut alcohol-free beer and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Betel nut non-alcoholic beer, its preparation process is as follows:

[0026] (1) Preparation of betel nut biotin: sort fresh betel nuts, clean them, crush them, add 2 to 6 times of water, add 0.1% to 1% cellulase by weight under normal temperature conditions for biological cracking, adjust with dilute hydrochloric acid PH2~7, stand still for 0.5~4h, filter to obtain the extract; centrifuge the above extract under the condition of 3000~30000r / min below 60°C to remove impurities to obtain the solution; keep the above solution under 60°C for continuous vacuum Dehydrated to obtain solid matter, crushed through 30-120 mesh, tested to obtain betel nut biotin.

[0027] (2) Wort preparation:

[0028] a: Crushing of raw materials: Take 11 tons of malt and 8 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0029] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton o...

Embodiment 2

[0037] Betel nut non-alcoholic beer, its preparation process is as follows:

[0038] (1) Preparation of betel nut biotin: sort fresh betel nuts, clean them, crush them, add 2 to 6 times of water, add 0.1% to 1% cellulase by weight under normal temperature conditions for biological cracking, adjust with dilute hydrochloric acid PH2~7, stand still for 0.5~4h, filter to obtain the extract; centrifuge the above extract under the condition of 3000~30000r / min below 60°C to remove impurities to obtain the solution; keep the above solution under 60°C for continuous vacuum Dehydrated to obtain solid matter, crushed through 30-120 mesh, tested to obtain betel nut biotin.

[0039] (2) Wort preparation:

[0040] a: Crushing of raw materials: Take 12 tons of malt and 9 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0041] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton o...

Embodiment 3

[0049]Betel nut non-alcoholic beer, its preparation process is as follows:

[0050] (1) Preparation of betel nut biotin: sort fresh betel nuts, clean them, crush them, add 2 to 6 times of water, add 0.1% to 1% cellulase by weight under normal temperature conditions for biological cracking, adjust with dilute hydrochloric acid PH2~7, stand still for 0.5~4h, filter to obtain the extract; centrifuge the above extract under the condition of 3000~30000r / min below 60°C to remove impurities to obtain the solution; keep the above solution under 60°C for continuous vacuum Dehydrated to obtain solid matter, crushed through 30-120 mesh, tested to obtain betel nut biotin.

[0051] (2) Wort preparation:

[0052] a: Crushing of raw materials: Take 13 tons of malt and 10 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0053] b: Saccharification: Saccharify the crushed malt, rice, 1 ton of syrup, and 0....

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Abstract

The invention discloses a betel nut alcohol-free beer and a preparing method thereof. The betel nut alcohol-free beer is prepared from, by weight, 0.1% to 5% of betel nut biotin, 2% to 60% of malt, 1% to 45% of rice, 0.1% to 0.3% of lupulus, 0% to 3% of sugar, 0.01% to 0.05% of sour seasoning, 0.01% to 0.08% of beer yeast and the balance water in a saccharifying, filtering, boiling, fermenting and dealcoholizing mode. The betel nut alcohol-free beer completely has the color and taste characteristics of an existing alcohol-free beer; in other words, the beer has the slight lupulus aroma and the slight malt aroma, and is clean, tasty and refreshing in mouthfeel and free of smells. In addition, the betel nut biotin is added into the betel nut alcohol-free beer, and the natural ingredients of fresh betel nut are completely reserved.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to betel nut alcohol-free beer and a preparation method thereof. Background technique [0002] Fresh areca catechu (Arecacatechu L) is the mature fruit of the areca catechu plant in the palm family. my country is one of the main producing areas of betel nuts in the world, and the planting area and output of areca nuts in Hainan Province account for more than 90% of the total amount in the whole country (excluding Taiwan). Betel nut has rich medicinal value and is one of the four famous southern medicines in my country. At present, betel nut is the second largest tropical economic crop in Hainan Province after natural rubber, and has become one of the pillar industries of Hainan's economy. [0003] Betel nut contains various nutritional elements and beneficial substances needed by the human body, as well as various pharmacologically active ingredients. Studies have shown that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12H3/02C12R1/865
Inventor 许启太
Owner 许启太
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