Fermentation method for alcohol-free beer

A technology of non-alcoholic beer and fermentation method, which is applied in the direction of beer fermentation method, beer brewing, and microbial-based methods, which can solve the problems of reducing beer consumption and reducing the development speed of the beer industry, and achieve unique convergence and sufficient bubbles , the effect of strong flavor substances

Inactive Publication Date: 2018-02-16
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Once drunk driving is detected, the punishment is very serious. Such a heavy punishment has effectively improved the phenomenon of drunk driving in my country. However, this has caused a great impact on the beer industry and greatly reduced the development speed of the beer industry. Many private car drivers choose not to drink when they need to drive, which greatly reduces the consumption of beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Raw material ratio: Take 100 parts by weight of Australian pilsner malt, 0.2 parts by weight of Czech Saaz hops, 0.1 parts by weight of Chinook hops and 0.1 parts by weight of mixed starter, wherein the mixed starter is a mixture of brewer's yeast and acetic acid bacteria The brewer's yeast is Munich yeast, the acetic acid bacteria is Gluconobacter oxydans, and the number ratio of brewer's yeast to acetic acid bacteria is 2:1;

[0021] 2) Wort saccharification: crush 100 parts by weight of Australian pilsner malt in step 1) into 1 / 4 to 1 / 3 of the original malt particle size, pour it into a mash tank, add 400 parts by weight of water, heat, heat When the temperature reaches 38°C, keep the temperature for 20 minutes, then quickly raise the temperature to 55°C within 5 minutes, keep it for 35 minutes, and then heat up quickly, when the temperature reaches 72°C within 15 minutes, keep the temperature for 30 minutes, and the saccharification process is completed;

[0022]...

Embodiment 2

[0025] 1) Raw material ratio: Take 100 parts by weight of Australian Pilsner malt, 0.3 parts by weight of Czech Saaz hops, 0.2 parts by weight of Chinook hops and 0.3 parts by weight of mixed starter, wherein the mixed starter is a mixture of brewer's yeast and acetic acid bacteria The brewer's yeast is Munich yeast, the acetic acid bacteria is Gluconobacter oxydans, and the number ratio of brewer's yeast to acetic acid bacteria is 3:2;

[0026] 2) Wort saccharification: crush 100 parts by weight of Australian pilsner malt in step 1) into 1 / 4 to 1 / 3 of the original malt particle size, pour it into a mash tank, add 450 parts by weight of water, heat, heat When the temperature reaches 38°C, keep the temperature for 20 minutes, then quickly raise the temperature to 55°C within 5 minutes, keep it for 35 minutes, and then heat up quickly, when the temperature reaches 72°C within 15 minutes, keep the temperature for 30 minutes, and the saccharification process is completed;

[0027]...

Embodiment 3

[0030] 1) Raw material ratio: Take 100 parts by weight of Australian pilsner malt, 0.25 parts by weight of Czech Saaz hops, 0.15 parts by weight of Chinook hops and 0.2 parts by weight of mixed starter, wherein the mixed starter is a mixture of brewer's yeast and acetic acid bacteria The brewer's yeast is Munich yeast, the acetic acid bacteria is Gluconobacter oxydans, and the number ratio of brewer's yeast to acetic acid bacteria is 2:2;

[0031] 2) Wort saccharification: crush 100 parts by weight of Australian pilsner malt in step 1) to 1 / 4 to 1 / 3 of the size of the original malt particles, pour it into the mash tank, add 450 parts by weight of water, heat, heat When the temperature reaches 38°C, keep the temperature for 20 minutes, then quickly raise the temperature to 55°C within 5 minutes, keep it for 35 minutes, and then heat up rapidly, when the temperature reaches 72°C within 15 minutes, keep the temperature for 30 minutes, and the saccharification process is completed;...

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PUM

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Abstract

Belonging to the technical field of fermentation, the invention relates to a fermentation method for alcohol-free beer. The method includes the steps of: 1) raw material proportioning; 2) wort saccharification; 3) wort boiling; and 4) fermentation. The fermentation method for alcohol-free beer provided by the invention has the advantages of simple fermentation, use of existing fermentation equipment for fermentation, and no need for adding other devices, solves the problems of tedious beer fermentation steps, large equipment investment, high production cost, poor taste and the like in the prior art. In addition, the method also can solve the problems of harms to the body and traffic regulation violation brought about by drinking of alcohol beer.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a fermentation method of non-alcoholic beer. Background technique [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. Beer was introduced into China at the beginning of the 20th century and is a foreign wine. Beer is translated into Chinese "beer" according to English Beer, and it is called "beer" and it is still used today. [0003] Beer is a low-alcohol wine full of carbon dioxide brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. It is called "liquid bread" and is a low-concentration alcoholic beverage. Beer has the least ethanol content, so drinking beer is not only not easy to intoxicate and hurt people, but drinking a small amount is good for your health. Now most of the beer in the world is added with auxiliary raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/00C12R1/865C12R1/01
CPCC12C11/003
Inventor 朱炫王鑫洋陈杰陈跃文沈宇标
Owner ZHEJIANG GONGSHANG UNIVERSITY
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