Method for producing alcohol-free beer vinegar and beer vinegar beverage through fermentation

A technology of non-alcoholic beer and beer yeast, which is applied in the field of food processing, can solve the problems of poor flavor, loss of flavor substances, and monotonous taste of products, and achieve the effects of improving raw material utilization, increasing the concentration of esters, and increasing flavor

Active Publication Date: 2017-03-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for producing non-alcoholic beer vinegar and beer vinegar beverages by using mixed microorganisms to ferment, which can solve the problem of mono...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Fermentation of beer with mixed bacteria to enhance aroma:

[0029] Grind the barley malt, select the boil-out saccharification method, the mass ratio of barley malt:water is 1:4, boil for 70 minutes and then settle, cool the wort to 20°C, dilute the wort concentration to 15°P, put it into the tank for fermentation, and start the fermentation Simultaneously add activated brewer's yeast (viable bacteria count 9.52×10 9 CFU / g) 0.2g / L wort and aromatic yeast (viable bacteria count 2.25×10 9 CFU / g) 0.2g / L wort, 25 ℃ static mixed beer fermentation, 72h fermentation is over, produce alcohol 5.3% flavored beer, total ester content 0.425g / 100mL, alcohol ester ratio 10:1 (mass ratio ), the reducing sugar content is 1.96g / 100mL. If the proportion of aromatic yeast increases and the total ester content is >0.425g / 100mL, the ester aroma is too strong, the product flavor is not good, and the ethanol content decreases, and the utilization rate of raw materials decreases.

[00...

Embodiment 2

[0035] (1) Fermentation of beer with mixed bacteria to enhance aroma:

[0036] Grind the barley malt, select the boil-out saccharification method, barley malt: water ratio 1:4, boil for 60 minutes and then settle, cool the wort to 20°C, dilute the wort to a concentration of 15°P, put it into the tank for fermentation, and add it at the beginning of fermentation Activated Aroma Yeast (2.25×10 9 CFU / g), the addition amount is 0.13g / L wort, after static fermentation at 28 ℃ for 20h, add activated brewer's yeast (9.52×10 9 CFU / g), the addition amount is 0.3g / L wort, 25 ℃ static mixed beer fermentation, because the aroma yeast grows slower than the beer yeast, so at the beginning of the fermentation, only add the aroma yeast, after 18h, the aroma yeast grows Vigorous, add beer yeast, after the beer yeast starts to produce ethanol, the aromatizing yeast can oxidize ethanol to generate esters, the fermentation ends in about 68 hours, and the aromatized beer with an alcohol content o...

Embodiment 3

[0042] (1) Fermentation of beer with mixed bacteria to enhance aroma:

[0043] Grind the barley malt, select the boil-out saccharification method, barley malt: water ratio 1:4, boil for 50 minutes and then precipitate, cool the wort to 20°C, dilute the wort concentration to 15°P, put it into the tank for fermentation, and add it at the beginning of fermentation Activated Aroma Yeast (2.25×10 9 CFU / g), the addition amount is 0.07g / L wort, after static fermentation at 30 ℃ for 38h, add activated brewer's yeast (9.52×10 9 CFU / g), the addition amount is 0.35g / L wort, 25 ℃ static mixed beer fermentation, because the aroma yeast grows slower than the beer yeast, so at the beginning of the fermentation, only add the aroma yeast, and the aroma yeast will multiply Afterwards, add beer yeast. After the beer yeast starts to produce ethanol, the aromatizing yeast can oxidize ethanol to generate esters. After about 70 hours of fermentation, it will produce flavored beer with an alcohol co...

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PUM

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Abstract

The invention provides a method for producing an alcohol-free beer vinegar and an alcohol-free beer vinegar beverage through fermentation. The method comprises the following steps: with barley malt or wort as a raw material, carrying out hybrid-fungus aroma-enhanced beer fermentation by using aroma-producing yeast and beer yeast; and then carrying out hybrid-bacterium acetic acid fermentation by using lactic acid bacteria and Acetobacter rancens so as to obtain the alcohol-free beer vinegar with alcohol content of less than 0.03%. The alcohol-free beer vinegar has soft sour taste and rich aroma and only undergoes simple blending so as to prepare the alcohol-free beer vinegar beverage with rich aroma and agreeable sour and sweet taste. Through hybrid-fungus and hybrid-bacterium fermentation, the composition of organic acid in the beer vinegar can be adjusted, the flavor of the beer vinegar can be improved, and the utilization rate of raw materials can be increased; moreover, lactic acid bacteria produce organic acid and exopolysaccharide in the process of fermentation, so the nutritional value and health-care function of the beer vinegar are improved. The alcohol-free beer vinegar produced in the invention has rich fragrance, delicate aroma of beer and unique taste of vinegar, enables people to enjoy the flavor of beer, prevents unsafe factors caused by alcohol and is especially applicable to consumers inadvisable to drink.

Description

technical field [0001] The invention relates to a method for producing non-alcoholic beer vinegar and beer vinegar beverage by fermenting mixed microorganisms, belonging to the technical field of food processing. Background technique [0002] Vinegar is an acidic condiment used daily. It is not only nutritious, but also has health functions such as anti-oxidation. Vinegar is mainly produced by microbial fermentation, which is divided into two stages: alcoholic fermentation and acetic acid fermentation. In the alcohol fermentation stage, sugars are converted into alcohol under the action of yeast. In the acetic acid fermentation stage, alcohol is further oxidized into acetic acid under the action of acetic acid bacteria. The presence of lactic acid bacteria will produce lactic acid and other organic acids, making the taste of vinegar Softer. [0003] Aroma-producing yeast refers to the yeast that can produce aromatic substances during the growth process, has a certain alcoh...

Claims

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Application Information

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IPC IPC(8): C12C11/02C12C11/00
CPCC12C11/00C12C11/02
Inventor 郑宇王敏宋佳白晓磊夏梦雷常燕钢
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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