Method for preparing alcohol-free beer with strong faint scent

A non-alcoholic beer, fragrance technology, applied in the field of beer production, can solve the problems of low alcohol concentration, bland taste, lack of strong fragrance and bitterness of beer

Inactive Publication Date: 2019-09-24
GANZHOU BAIHUI WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Announced (CN102154070A) a kind of method that utilizes non-alcoholic beer distilled alcohol to deploy beverage wine at present, but although this beer alcohol concentration is low, taste is bland, lacks that beer should have strong fragrance and bitterness

Method used

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  • Method for preparing alcohol-free beer with strong faint scent
  • Method for preparing alcohol-free beer with strong faint scent
  • Method for preparing alcohol-free beer with strong faint scent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing non-alcoholic beer with strong fragrance, characterized in that said method comprises the following steps:

[0029] S1 raw material preparation:

[0030] Select 100 parts by weight of Australian pilsner malt, 400 parts by weight of mountain spring water, 0.1 part by weight of Cascade hops, 0.1 parts by weight of Warrior hops, 0.05 parts by weight of Chinook hops, and 0.02 parts by weight of furanone;

[0031] S2 wort mashing:

[0032] Crush 100 parts by weight of Australian pilsner malt to 1 / 4 size, pour it into the mash tank, add 400 parts by weight of mountain spring water, heat to 55°C, keep it for 10 minutes, then raise the temperature to 68°C, keep it warm for 50 minutes, control The concentration of the mixed wort is 16°P, and the wort is filtered through a filter washing tank to obtain saccharified wort;

[0033] S3 wort boiling:

[0034] Introduce the saccharified wort obtained in S2 into a boiling pot for boiling, first add 0.02 parts ...

Embodiment 2

[0044] S1 raw material preparation:

[0045] Select 100 parts by weight of Australian pilsner malt, 400 parts by weight of mountain spring water, 0.3 parts by weight of Cascade hops, 0.3 parts by weight of Warrior hops, 0.2 parts by weight of Chinook hops, and 0.02 parts by weight of furanone;

[0046] S2 wort mashing:

[0047] Crush 100 parts by weight of Australian pilsner malt to 1 / 4 size, pour it into the mash tank, add 400 parts by weight of mountain spring water, heat to 55°C, keep it for 10 minutes, then raise the temperature to 68°C, keep it warm for 50 minutes, control The concentration of the mixed wort is 16°P, and the wort is filtered through a filter washing tank to obtain saccharified wort;

[0048] S3 wort boiling:

[0049] Introduce the saccharified wort obtained in S2 into a boiling pot for boiling, first add 0.02 parts by weight of furanone, add 0.3 parts by weight of Cascade hops 5 minutes after boiling, add 0.3 parts by weight of Warrior hops after boilin...

Embodiment 3

[0059] S1 raw material preparation:

[0060] Select 100 parts by weight of Australian pilsner malt, 400 parts by weight of mountain spring water, 0.2 parts by weight of Cascade hops, 0.2 parts by weight of Warrior hops, 0.1 parts by weight of Chinook hops, and 0.02 parts by weight of furanone;

[0061] S2 wort mashing:

[0062] Crush 100 parts by weight of Australian pilsner malt to 1 / 4 size, pour it into the mash tank, add 400 parts by weight of mountain spring water, heat to 55°C, keep it for 10 minutes, then raise the temperature to 68°C, keep it warm for 50 minutes, control The concentration of the mixed wort is 16°P, and the wort is filtered through a filter washing tank to obtain saccharified wort;

[0063] S3 wort boiling:

[0064] Introduce the saccharified wort obtained in S2 into a boiling pot for boiling, first add 0.02 parts by weight of furanone, add 0.2 parts by weight of Cascade hops 5 minutes after boiling, add 0.2 parts by weight of Warrior hops after boilin...

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Abstract

The invention discloses a preparation method of alcohol-free beer with strong faint scent. Malt juice is prepared from selected Australian Pilsner malt, and the alcohol-free beer with strong faint scent is prepared by adding auxiliary materials such as Cascade hops, Warrior hops, Chinook hops and furanone and cooperating with an aerobic fermentation process and a distillation process.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a method for preparing non-alcoholic beer with strong and delicate fragrance. Background technique [0002] Beer is deeply loved and recognized as an alcoholic beverage. It is mainly made from barley malt, hops, and water through yeast fermentation. Generally, beer contains 3 to 5% alcohol. However, excessive intake of alcohol is harmful to the human body. According to drama data, long-term drinking can cause great damage to the liver, and a series of diseases such as fatty liver and cirrhosis are easy to occur. Therefore, alcohol-free beer was developed. Non-alcoholic beer is beer with an alcohol content of less than 0.5%. [0003] Existing non-alcoholic beer mainly has the method for distilling alcohol, and the alcohol in the beer is separated from beer by distillation volatilization. [0004] Announced (CN102154070A) a kind of method utilizing non-alcoholic beer dist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12C7/20C12C11/02C12H6/02
CPCC12C12/04C12C7/20C12C11/02C12H6/02
Inventor 郑伟陈志强梁莲花黄士栋潘剑雄周强
Owner GANZHOU BAIHUI WINE CO LTD
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