Method for brewing alcohol-free primary pulp beer

Abstract

The invention relates to a method for brewing alcohol-free primary pulp beer. Barley malt, burnt malt, special barley malt and special wheat malt are taken as raw materials, and the steps of smashing, saccharifying, filtering, adding hops, boiling, cooling, inoculating wheat beer yeast, temperature-controlled fermentation, storage, aftertreatment and the like are carried out, so that the alcohol-free primary pulp beer is obtained. The method for brewing the alcohol-free primary pulp beer has the advantages that burnt malt, common malt, special barley malt and special wheat malt are initiatively matched and used in raw materials for brewing the alcohol-free primary pulp beer; the alcohol-free beer brewed from malt juice by adopting the method provided by the invention is strong in flavour, content of residual fermentable sugar is extremely low, extra equipment is not needed for removing alcohol, and the raw material cost and the power consumption are low; the produced alcohol-free primary pulp beer meets the requirement of consumers on alcohol-free or low-alcohol drink and can be used for improving the current consumption status that kinds of alcohol-free beer are drab and taste is single, so that the alcohol-free primary pulp beer has great market potential.

Description

(1) Technical field [0001] The invention relates to a brewing method of alcohol-free puree beer, which aims to improve the brewing process of puree beer, improve the quality of puree beer, and develop a new type of alcohol-free puree beer, which belongs to the technical field of fermented food processing. (2) Background technology [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. At present, the production of non-alcoholic beer in foreign countries has achieved rapid development, but affected by the differences in consumption habits and awareness of Chinese residents, the production history of domestic non-alcoholic beer is not long. But in recent years, along with the enhancement of people's health consciousness, the harm of alcohol is paid more and more attention to, and the various beverages that do not contain alcohol or contain trace alcohol are favored day by day. In ad...

AI Technical Summary

Problems solved by technology

[0004] At present, there are two main production methods of non-alcoholic beer: one is the limited fermentation method, that is, to make it produce as little alcohol as possible during the fermentation process, which can be achieved by using special yeast fermentation, but it is easy to cause the flavor of the beer to deteriorate; the other One method is the dealcoholization method, which uses special equipment to remove the alcohol produced in the fermentation process to make it meet the quality standard requirements. The methods that have been applied to production mainly include low-temperature vacuum distillation and membrane filtration; low-temperature vacuum distillation High energy consumption can easily lead to serious damage to the nutrition and flavor of the wine body, while the membrane filtration method needs to add special filtration equipment, which will greatly increase the production cost and is difficult to be accepted by beer companies

In addition, although the limited fermentation method (including dilution method) adopted in China is simple in process and low in cost, due to factors such as difficulty in accurately controlling the degree of fermentation and too short fermentation time, non-alcoholic beer has defects such as weak taste and poor flavor.