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Method for fermenting and producing non-alcoholic beer vinegar and beer vinegar beverage

A technology of non-alcoholic beer and vinegar beverages, applied in the field of food processing, which can solve the problems of poor product flavor, loss of flavor substances, and single strains, so as to improve the utilization rate of raw materials, increase the concentration of ester substances, and alleviate irritating odors Effect

Active Publication Date: 2019-12-06
TIANJIN UNIV OF SCI & TECH
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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 monotonous taste, insufficient fragrance and poor flavor of the product caused by the single strain of the existing beer vinegar, as well as the loss of flavor substances, etc. technical problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Mixed bacteria and flavored beer fermentation:

[0029] The barley malt is pulverized, and the saccharification method is selected. The barley malt: water mass ratio is 1:4. After boiling for 70 minutes, the wort is precipitated and cooled to 20°C. The concentration of the diluted wort is 15°P. Fermentation begins. Activated brewer's yeast was added at the same time (the number of viable cells was 9.52 × 10 9 CFU / g) 0.2g / L wort and aroma yeast (viable count 2.25×10 9 CFU / g) 0.2g / L wort, 25 ℃ static for mixed beer fermentation, 72h fermentation is completed, the alcohol content is 5.3% flavored beer, the total ester content is 0.425g / 100mL, and the alcohol-ester ratio is 10:1 (mass ratio ), reducing sugar content 1.96g / 100mL. If the proportion of aroma-producing yeast increases, the total ester content is more than 0.425g / 100mL, the ester fragrance is too strong, the product flavor is not good, and the ethanol content is reduced, and the utilization rate of raw mat...

Embodiment 2

[0035] (1) Mixed bacteria and flavored beer fermentation:

[0036] The barley malt is pulverized, and the saccharification method is selected. The barley malt: water is 1:4. After boiling for 60 minutes, the wort is precipitated and cooled to 20 ° C. The concentration of the diluted wort is 15 ° P. Activated aroma yeast (2.25×10 9 CFU / g), the addition amount was 0.13g / L wort, after static fermentation at 28°C for 20h, activated brewer’s yeast (9.52×10 9 CFU / g), the addition amount is 0.3g / L wort, and the mixed beer is fermented at 25°C. Since the aroma yeast grows slower than the beer yeast, only the aroma yeast is added at the beginning of the fermentation, and the aroma yeast grows after 18 hours. It is vigorous and connected to brewer's yeast. After the brewer's yeast starts to produce ethanol, the aromatizing yeast can oxidize ethanol to generate ester substances. The fermentation is completed in about 68 hours, and the aromatized beer with alcohol content of 5.5% is gene...

Embodiment 3

[0042] (1) Mixed bacteria and flavored beer fermentation:

[0043] The barley malt is pulverized, and the saccharification method is selected. The barley malt: water is 1:4. After boiling for 50 minutes, the wort is precipitated and cooled to 20 ° C. The concentration of the diluted wort is 15 ° P. 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, and the mixed beer fermentation is carried out statically at 25°C. Since the aroma yeast grows slower than the brewer's yeast, only the aroma yeast is added at the beginning of the fermentation, and the aroma yeast is multiplied. After that, add brewer's yeast. After the brewer's yeast starts to produce ethanol, the aromatizing yeast can oxidize ethanol to generate esters. The fermentation is completed in about 70 hours, and the aromatized beer with alcohol content of 5.69% is gen...

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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-alcohol beer vinegar and beer vinegar beverages by utilizing mixed microorganism fermentation, and belongs to the technical field of food processing. Background technique [0002] Vinegar is an acidic condiment used daily, which is not only nutritious, but also has health-care functions such as antioxidants. Vinegar is mainly produced by microbial fermentation, which is divided into two stages: alcoholic fermentation and acetic acid fermentation. The alcohol fermentation stage mainly converts sugars into alcohol under the action of yeast, and the acetic acid fermentation stage mainly further oxidizes alcohol into acetic acid under the action of acetic acid bacteria. The existence of lactic acid bacteria will produce various organic acids such as lactic acid, which make the taste of vinegar softer. [0003] Fragrant yeast refers to the yeast that can produce aromatic substances during the growth proc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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 UNIV OF SCI & TECH
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