A kind of non-alcohol IPA beer and its production process

Abstract

The present invention belongs to the field of beer production technology, and discloses a non-alcoholic IPA beer and its production process. The production process of the non-alcoholic IPA beer of the present invention includes: (1) crushing barley malt and wheat malt, mixing the crushed material with water according to a material-water ratio of 1:5-6, adding the mixture to a saccharification pot for slurry mixing, adding resistant dextrin, keeping warm at 45-46 ° C for 10 min, heating to 72-74 ° C for 20 min after the end of the heat preservation, heating to 78-79 ° C after the end of the heat preservation, and transferring to a filter tank after reaching this temperature; (2) mixing evenly and filtering; (3) boiling wort, adding hops three times during the boiling process; (4) oxygenating the wort after cooling and fermenting it in a fermentation tank; (5) cooling the fermented wine to 0 ° C for cold storage, killing instantly after centrifugation, filling, pasteurizing, and packaging. The method of the present invention improves and upgrades the production process of existing beer, so that the alcohol content of the craft IPA beer produced is ≤0.5% vol, and the bitterness and mouthfeel are more suitable for consumers to drink.

Description

Technical Field

[0001] The present invention relates to the technical field of beer production, in particular to alcohol-free IPA beer and a production process thereof. Background Art

[0002] IPA, or India Pale Ale, is one of the most popular beer styles in recent years. Originally developed in the 19th century by the British for export to India, IPA boasts a stronger bitterness and higher alcohol content than ale.

[0003] Non-alcoholic beer refers to beer with an alcohol content of 0.5% by volume or less. Currently, the non-alcoholic beer on the market is primarily lager, with craft ales being very rare. Non-alcoholic beer production primarily relies on physical dealcoholization and controlled fermentation, both of which produce relatively weak flavors. Consequently, the non-alcoholic beer currently on the market has a monotonous taste and fails to meet the diverse needs of consumers. Summary of the Invention

[0004] The present invention aims to overcome the shortcomings of the aforementioned background technology and meet the diverse needs of consumers by providing an alcohol-free IPA beer and its production process. The method of the present invention improves and upgrades existing beer production processes, resulting in a craft IPA beer with an alcohol content of ≤0.5% vol, a bitterness level, and a more suitable taste for consumers, allowing consumers to enjoy craft beer without the risk of intoxication or physical harm.

[0005] To achieve the purpose of the present invention, the production process of alcohol-free IPA beer of the present invention comprises the following steps:

[0006] (1) After crushing barley malt and wheat malt, the crushed materials are mixed with water at a temperature of 45-46°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45-46°C for 10 minutes. After the end of the heat preservation, the temperature is further raised to 72-74°C and kept for 20 minutes. After the end of the heat preservation, the temperature is raised to 78-79°C and immediately transferred to a filter tank after reaching this temperature;

[0007] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0008] (3) Boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.5-0.7 kg / kL, 0.3-0.4 kg / kL, and 0.2-0.3 kg / kL respectively;

[0009] (4) After the wort is cooled, it is oxygenated and put into the fermentation tank, cooled, and pre-activated non-alcoholic yeast is added. Hops are added once on the 3rd to 4th day of fermentation, with an addition amount of 2-3 kg / kL. Hops are added for the second time on the 5th to 6th day of fermentation, with an addition amount of 2-3 kg / L.

[0010] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0011] Furthermore, in some embodiments of the present invention, the mass ratio of barley malt to wheat malt in step (1) is 1.5-2.5:1.

[0012] Furthermore, in some embodiments of the present invention, in step (1), the crushed material is mixed with water at a material-water ratio of 1:5-6.

[0013] Furthermore, in some embodiments of the present invention, the boiling in step (3) is followed by immediate cooling without passing through a sedimentation tank.

[0014] Furthermore, in some embodiments of the present invention, in step (4), when the wort is cooled to 8-10°C, the pre-activated non-alcoholic yeast is added, and low-temperature fermentation is carried out at a fermentation temperature of 9-10°C.

[0015] On the other hand, the present invention also provides an alcohol-free IPA beer, which is prepared using the above-mentioned production process.

[0016] Compared with the prior art, the advantages of the present invention are as follows:

[0017] (1) There is currently no alcohol-free IPA beer product on the market, and the present invention can meet the diverse needs of consumers;

[0018] (2) Compared with the prior art, the process for producing alcohol-free beer of the present invention is simpler and more stable;

[0019] (3) The alcohol-free IPA beer produced by the present invention is more suitable for Chinese people to drink than the existing IPA beer. It does not make people drunk and has a richer and fuller aroma and taste than the existing alcohol-free beer.

[0020] (4) The saccharification material-water ratio in the process of the present invention is 1:5-6, which is the key to filtering only the first wort, without washing the mash, and no other extra impurities enter the beer, making the beer taste cleaner;

[0021] (5) In the process of the present invention, by adding resistant dextrin and controlling the fermentation temperature to a low temperature of 9-10°C, yeast growth can be inhibited;

[0022] (6) In the process of the present invention, the product is not allowed to stand still before filtration, and no vortex precipitation is performed, which can prevent the unpleasant corn taste caused by low temperature. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be partially given in the following description, partially become apparent from the following description, or be understood through practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0024] As used herein, the terms "comprises," "including," "having," "containing" or any other variations thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a listed element is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0025] When amount, concentration or other value or parameter is represented with range, preferred range or the range that a series of upper preferred value and lower preferred value limit are expressed, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value, no matter whether this range is disclosed separately.For example, when disclosing scope "1 to 5", described scope should be interpreted as including scope "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc.When numerical range is described in this article, unless otherwise stated, otherwise this scope is intended to include its end value and all integers and fractions within this range.

[0026] The indefinite articles "a" and "an" before the elements or components of the present invention do not limit the quantity requirement (i.e. the number of times they appear). Therefore, "a" or "an" should be interpreted as including one or at least one, and elements or components in the singular also include plural forms, unless the quantity clearly refers to only the singular form.

[0027] In addition, the terms "one embodiment," "some embodiments," "examples," "specific examples," or "some examples" described below mean that the specific features, structures, materials, or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic descriptions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the technical features involved in the various embodiments of the present invention may be combined with each other as long as they do not conflict with each other.

[0028] Example 1

[0029] A non-alcoholic IPA beer, the production process of which comprises the following steps:

[0030] (1) After barley malt and wheat malt are mixed and ground in a mass ratio of 2:1, the ground material is mixed with water in a material-water ratio of 1:5, and the water temperature is 45°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45°C for 10 minutes, and then the temperature is continuously raised to 74°C and kept for 20 minutes after the end of the heat preservation. After the end of the heat preservation, the temperature is raised to 78°C and immediately transferred to the filter tank after reaching this temperature;

[0031] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0032] (3) boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.5 kg / kL, 0.4 kg / kL, and 0.2 kg / kL, respectively. The wort was immediately cooled after boiling without passing through a settling tank;

[0033] (4) After the wort is cooled, it is oxygenated and placed in a fermentation tank. When the wort is cooled to 8°C, pre-activated non-alcoholic yeast is added and low-temperature fermentation is carried out at a fermentation temperature of 9°C. Hops are added once on the 4th day of fermentation at an addition amount of 3kg / kL. Hops are added a second time on the 5th day of fermentation at an addition amount of 2kg / L.

[0034] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0035] The non-alcoholic IPA beer prepared in this example has a bitterness value of 25.8, a turbidity of 72.16 EBC, a color of 6.43 EBC, an alcohol content of 0.40% vol, a total acidity of 0.83 (ml / 100 ml), and an original wort concentration of 5.3°P.

[0036] Example 2

[0037] A non-alcoholic IPA beer, the production process of which comprises the following steps:

[0038] (1) After barley malt and wheat malt are mixed and ground in a mass ratio of 2:1, the ground material is mixed with water in a material-water ratio of 1:6, and the water temperature is 46°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45°C for 10 minutes, and then the temperature is continuously raised to 72°C for 20 minutes after the end of the heat preservation. After the end of the heat preservation, the temperature is raised to 78-79°C, and the mixture is immediately transferred to the filter tank after reaching this temperature;

[0039] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0040] (3) boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.7 kg / kL, 0.3 kg / kL, and 0.2 kg / kL, respectively. The wort was immediately cooled after boiling without passing through a settling tank;

[0041] (4) After the wort is cooled, it is oxygenated and placed in a fermentation tank. When the wort is cooled to 10°C, pre-activated non-alcoholic yeast is added. Low-temperature fermentation is carried out at a fermentation temperature of 10°C. Hops are added once on the third day of fermentation at an amount of 3 kg / kL. Hops are added a second time on the sixth day of fermentation at an amount of 2 kg / L.

[0042] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0043] The non-alcoholic IPA beer prepared in this example has a bitterness value of 26.9, a turbidity of 68.70 EBC, a color of 6.02 EBC, an alcohol content of 0.41% vol, a total acidity of 0.88 (ml / 100 ml), and an original wort concentration of 5.1°P.

[0044] Example 3

[0045] A non-alcoholic IPA beer, the production process of which comprises the following steps:

[0046] (1) After barley malt and wheat malt are mixed and ground in a mass ratio of 2:1, the ground material is mixed with water in a material-water ratio of 1:5.5, and the water temperature is 45°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 46°C for 10 minutes, and then the temperature is continuously raised to 73°C for 20 minutes after the end of the heat preservation. After the end of the heat preservation, the temperature is raised to 79°C and immediately transferred to the filter tank after reaching this temperature;

[0047] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0048] (3) boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.6 kg / kL, 0.4 kg / kL, and 0.2 kg / kL, respectively. The wort was immediately cooled after boiling without passing through a settling tank;

[0049] (4) After the wort is cooled, it is oxygenated and placed in a fermentation tank. When the wort is cooled to 9°C, pre-activated non-alcoholic yeast is added. Low-temperature fermentation is carried out at a fermentation temperature of 10°C. Hops are added once on the third day of fermentation at an amount of 2.5 kg / kL. Hops are added a second time on the fifth day of fermentation at an amount of 2.5 kg / L.

[0050] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0051] The non-alcoholic IPA beer prepared in this example has a bitterness value of 25.5, a turbidity of 73.33 EBC, a color of 6.51 EBC, an alcohol content of 0.41% vol, a total acidity of 0.87 (ml / 100 ml), and an original wort concentration of 5.0°P.

[0052] Comparative Example 1

[0053] A non-alcoholic IPA beer, the production process of which comprises the following steps:

[0054] (1) After barley malt and wheat malt are mixed and ground in a mass ratio of 2:1, the ground material is mixed with water in a material-water ratio of 1:6, and the water temperature is 46°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45°C for 10 minutes, and then the temperature is continuously raised to 72°C for 20 minutes after the end of the heat preservation. After the end of the heat preservation, the temperature is raised to 78-79°C, and the mixture is immediately transferred to the filter tank after reaching this temperature;

[0055] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0056] (3) boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.7 kg / kL, 0.3 kg / kL, and 0.2 kg / kL, respectively. After boiling, the wort was swirled in a sedimentation tank for 15 minutes and then allowed to stand for 20 minutes;

[0057] (4) After the wort is cooled, it is oxygenated and placed in a fermentation tank. When the wort is cooled to 16°C, pre-activated non-alcoholic yeast is added and fermentation is carried out at a fermentation temperature of 16°C. Hops are added once on the third day of fermentation at an amount of 3 kg / kL. Hops are added a second time on the sixth day of fermentation at an amount of 2 kg / L.

[0058] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0059] Compared with Example 2, the fermentation temperature of the alcohol-free IPA beer prepared in this comparative example was increased from 10°C to 16°C, and after boiling, it needed to be vortexed and allowed to stand. The bitterness value was 25.2, the turbidity was 72.54EBC, the color was 6.40EBC, the alcohol content was 0.56%vol, the total acidity was 0.90 (ml / 100ml), and the original wort concentration was 5.2°P. These two process changes resulted in the alcohol content of the final product failing to meet the requirement of ≤0.5%vol, and the flavor was quite different from that of Example 2. The comparative example had a distinct corn flavor, which is an undesirable flavor in the finished beer.

[0060] Comparative Example 2

[0061] A non-alcoholic IPA beer, the production process of which comprises the following steps:

[0062] (1) After barley malt and wheat malt are mixed and ground in a mass ratio of 2:1, the ground material is mixed with water in a material-water ratio of 1:4, and the water temperature is 45°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45°C for 10 minutes, then heated to 65°C for 15 minutes, and then heated to 74°C for 20 minutes after the end of the heating. After the end of the heating, the temperature is raised to 78°C and immediately transferred to the filter tank;

[0063] (2) Mix well and filter. During this process, do not let it stand or reflux. Only the first wort is filtered without washing the mash.

[0064] (3) boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.5 kg / kL, 0.4 kg / kL, and 0.2 kg / kL, respectively. The wort was immediately cooled after boiling without passing through a settling tank;

[0065] (4) After the wort is cooled, it is oxygenated and placed in a fermentation tank. When the wort is cooled to 8°C, pre-activated non-alcoholic yeast is added and low-temperature fermentation is carried out at a fermentation temperature of 9°C. Hops are added once after 4 days of fermentation at an amount of 5 kg / kL.

[0066] (5) The fermented wine is cooled to 0°C and stored cold. After centrifugation, it is instant-killed, filled, pasteurized, and packaged.

[0067] Compared to Example 1, the alcohol-free IPA beer prepared in this comparative example included an additional 65°C holding stage during saccharification, a reduced material-to-water ratio of 1:4, and a single addition of 5 kg of hops on the fourth day of fermentation. The beer had a bitterness of 26.3, a turbidity of 75.34 EBC, a color of 5.98 EBC, an alcohol content of 0.52% vol, a total acidity of 0.90 (ml / 100ml), and an original wort concentration of 5.2°P. The final product of this comparative example failed to meet the alcohol content requirement of ≤0.5% vol. Due to the different dry hopping process, the flavor was far less pleasant than in Example 1 and lacked the typical IPA flavor.

[0068] From the comparison of the above embodiments and comparative examples, it can be seen that the alcohol-free IPA beer obtained by the process of the present invention has strict requirements in terms of the material-water ratio in the saccharification stage, saccharification temperature and stage, fermentation temperature, sedimentation tank process, hop addition amount, etc. If the process requirements in the embodiment deviate significantly, it may be impossible to produce a qualified alcohol-free IPA beer with normal flavor.

[0069] It will be easily understood by those skilled in the art that the above description is merely an embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A production process for non-alcoholic IPA beer, characterized in that: The production process of the non-alcoholic IPA beer comprises the following steps: (1) After crushing barley malt and wheat malt, mix the crushed materials with water at a temperature of 45-46°C. The resulting mixture is added to a saccharification pot for slurry preparation, and resistant dextrin is added at the same time. The mixture is kept at 45-46°C for 8-12 minutes. After the end of the heat preservation, the temperature is continuously raised to 72-74°C and kept for 17-23 minutes. After the end of the heat preservation, the temperature is raised to 78-79°C. After reaching this temperature, the mixture is immediately transferred to the filter tank; (2) Mix evenly and filter. During this process, there is no standing or reflux. Only the first wort is filtered without washing the lees. (3) Boiling the wort, adding hops three times during the boiling process, with the addition amounts being 0.5-0.7 kg / kL, 0.3-0.4 kg / kL, and 0.2-0.3 kg / kL respectively; (4) After the wort is cooled, it is oxygenated and put into the fermentation tank, cooled, and pre-activated non-alcoholic yeast is added. Hops are added once on the 3rd to 4th day of fermentation, with an addition amount of 2-3 kg / kL. Hops are added for the second time on the 5th to 6th day of fermentation, with an addition amount of 2-3 kg / L. (5) The fermented wine is cooled to -1~1℃ and stored cold. After centrifugation, it is killed instantly, filled, pasteurized, and packaged; In the step (1), the crushed material is mixed with water at a material-water ratio of 1:5-6; in the step (3), the wort is immediately cooled after boiling without passing through a sedimentation tank; and in the step (4), pre-activated non-alcoholic yeast is added when the wort is cooled to 8-10°C, and low-temperature fermentation is carried out at a fermentation temperature of 9-10°C.

2. The production process of non-alcoholic IPA beer according to claim 1, characterized in that: In the step (1), the mass ratio of barley malt to wheat malt is 1.5-2.5:

1.

3. An alcohol-free IPA beer, characterized in that: The non-alcoholic IPA beer is prepared by the production process according to any one of claims 1-2.