A kind of production method of beer wort containing low fermentable sugar

Abstract

The invention relates to a production method of beer wort containing low fermentable sugar. It uses special malt, feeds the pulverized special malt at 100°C, undergoes gelatinization and liquefaction, degrades the starch therein to generate dextrin, and degrades protein and non-fermented malt. Starch polysaccharides form soluble components, which mainly provide non-fermentation extracts in wort; ordinary malt and caramel malt mainly provide the necessary fermentable sugars, α-amino nitrogen, protein, non-fermentation extracts, flavor substances and Its precursor substance; the supersaturated oxygen in the shaped wort can ensure the proliferation of beer yeast, and control the limit fermentation degree of wort to be lower than 20%. The invention effectively controls the content of fermentable sugar in the wort, and only produces an appropriate amount of alcohol in the subsequent fermentation process without excess fermentable sugar residue. The flavor of the finished wine is closer to that of ordinary beer, which ensures the reliability of beer production. economy.

Description

(1) Technical field [0001] The invention relates to a production method of beer wort containing low fermentable sugar, the purpose is to control the content of fermentable sugar in beer wort, reduce the limit fermentation degree of wort, and develop new type of non-alcoholic beer raw material wort, which belongs to food field of processing technology. (2) Background technology [0002] In recent years, the beer industry has been guided by consumption concepts such as health, safety, and social norms. Low-alcohol and no-alcohol beer has become more and more popular among consumers, and the economic and social value of its production and research and development has become increasingly significant. [0003] The currently commercially available non-alcoholic beer is usually obtained by the following methods: ①Dilution method, that is, the wort concentration is several times the expected final wort concentration, after the alcoholic fermentation is completed, the yeast is separa...

AI Technical Summary

Problems solved by technology

This method can improve the production capacity of the fermentation tank and reduce the cost; however, it must go through the dilution process, resulting in a weak mouthfeel, severe watery feeling and weak flavor of the finished wine

②Dealcoholization method, the technology of this method is relatively mature, and it is widely used in China. However, due to the heating effect in the process of dealcoholization, the finished beer has a heavy cooking taste, dark color, and heavy wort flavor; Production, ethanol is distilled out, resulting in a large consumption of raw materials, while the amount of separated ethanol is small; in addition, special equipment is required to remove ethanol, resulting in increased energy and power costs, and increased investment in equipment costs

However, the flavor of the finished wine has also changed due to changes in the yeast strain

④Reduce the ratio of wort sugar to non-sugar. In this method, the wort mash is saccharified at 78°C for 30 minutes. At this time, only α-amylase is active, and the content of fermentable sugar in the produced wort is low, which can reduce the production of ethanol; However, this method has little effect due to the considerable amount of fermentable sugars already present in the malt preparation process

[0004] In short, no matter whether the dilution method, ethanol removal method, or the use of special brewer's yeast, the method of terminating or limiting ethanol fermentation to prepare low-alcohol or no-alcohol beer, it is impossible to fundamentally reduce the fermentable sugar content in beer wort. The concentration is below the expected concentration, and there is still a considerable amount of fermentable sugar in the end product; in addition, the sensory quality and production cost of the finished wine will also be affected to varying degrees

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