High-fruit-aroma non-alcoholic highland barley wine and brewing process thereof

Abstract

The present application belongs to the technical field of brewing and food fermentation engineering, and particularly relates to a fruit-fragrance-rich non-alcoholic highland barley wine and a brewing process thereof. The present application is aimed at the problems of weak flavor, obvious water taste, lack of natural ester fragrance and uncoordinated sweet and sour taste of the existing non-alcoholic highland barley wine or low-alcohol fermented wine in the dealcoholization / controlled alcohol fermentation process. The present application comprises the following steps: Step 1, raw material pretreatment: peeling, washing and soaking highland barley, and then cooking to obtain cooked highland barley; Step 2, enzymatic saccharification: adding water and saccharifying enzyme preparation to the cooked highland barley for composite saccharification to obtain saccharified mash. The present application introduces natural fruit flavoring materials into the highland barley fermentation system for synergistic fermentation, and naturally gives the wine body rich fruit fragrance and soft sweet and sour taste, effectively solves the problems of weak flavor and heavy water taste of the non-alcoholic highland barley wine, and the prepared non-alcoholic highland barley wine has full taste and excellent quality.

Description

Technical Field

[0001] This invention relates to the fields of brewing technology and food fermentation engineering technology, and in particular to a method for preparing non-alcoholic highland barley wine rich in natural fruit aroma by synergistically regulating fermentation using plant / fruit flavoring adjuvants, as well as the non-alcoholic highland barley wine product obtained by this method. Background Technology

[0002] Highland barley, a staple food crop in the Qinghai-Tibet Plateau region of my country, is rich in β-glucan, dietary fiber, polyphenols, and various trace elements, possessing unique nutritional and health value. Traditional highland barley wine is mostly fermented using traditional large or small koji (fermentation starter) in a solid or semi-solid state, and its finished product typically has a high alcohol content (generally between 38% vol and 52% vol).

[0003] In recent years, with the increasing awareness of health consumption and the growing demand for scenarios such as "don't drink and drive" and "light social interaction", the market demand for non-alcoholic beverages and non-alcoholic alcoholic beverages (alcohol content usually ≤0.5% vol) has shown a rapid growth trend.

[0004] Therefore, this patent, through the synergistic effect of raw material ratio optimization, enzymatic hydrolysis regulation, and fermentation process, naturally endows non-alcoholic highland barley wine with rich fruit aroma and harmonious taste, which is a technical problem that urgently needs to be solved in the field of highland barley wine deep processing and non-alcoholic wine development. Summary of the Invention

[0005] This invention proposes a fruit-flavored non-alcoholic highland barley wine and its brewing process, which solves the problems of bland flavor, obvious water taste, lack of natural ester aroma, and unbalanced sweet and sour taste that are easily encountered in the de-alcoholization / controlled alcohol fermentation process of existing non-alcoholic highland barley wine or low-alcohol fermented wine. By introducing natural fruit flavoring auxiliary materials such as apples for synergistic fermentation, and combining enzymatic saccharification and temperature-controlled fermentation processes, the alcohol content of the finished wine is effectively controlled while naturally endowing the wine with rich fruit aroma and a full and harmonious taste.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A brewing process for a fruit-flavored, non-alcoholic barley wine includes the following steps: Step 1, Raw material pretreatment: Peel, wash, soak and then steam the barley to obtain cooked barley; Step 2, Enzymatic hydrolysis and saccharification: Water and saccharifying enzyme preparation are added to the ripened highland barley to carry out compound saccharification and obtain saccharified mash; Step 3, Flavoring ingredient control and fermentation: Add fruit flavoring ingredients and yeast inoculum to the saccharified mash, and carry out temperature-controlled fermentation to obtain fermented mash; Step 4, Post-processing: The fermented mash is pressure filtered, clarified, and sterilized to obtain the fruit-flavored non-alcoholic highland barley wine; In step 3, the fruit flavoring additive is selected from at least one of fruit pieces, fruit juice, fruit concentrate, or fruit extract.

[0007] Preferably, the fruit mentioned in step 3 is selected from apples, pears, peaches, citrus fruits, prickly pears, blueberries, plums, or a combination of apples and any of the above fruits.

[0008] Preferably, the fruit mentioned in step 3 is crushed apple or apple juice.

[0009] Preferably, the amount of fruit flavoring additives added in step 3 is 0.1 to 0.5 times the mass of the raw barley.

[0010] Preferably, the amount of fruit flavoring additive added in step 3 is 0.2 times the mass of the raw barley.

[0011] Preferably, the saccharifying enzyme preparation in step 2 is selected from one or more combinations of α-amylase, saccharifying enzyme, or specific fungal amylase; the temperature of the compound saccharification is 50℃~65℃, and the saccharification time is 2h~6h.

[0012] Preferably, the inoculum / yeast used in step 3 is selected from one or more combinations of sake koji, sweet sake koji, low bio-alcohol-producing yeast, or high-sugar-tolerant aroma-producing yeast; the conditions for temperature-controlled fermentation are: fermentation temperature 25℃~28℃, fermentation time 3d~5d, and the alcohol content (ABV) at the end of fermentation is controlled to be ≤0.5%vol.

[0013] Preferably, the barley mentioned in step 1 is hulled barley or hulled highland waxy barley; the post-treatment in step 4 includes pressure filtration, centrifugation to obtain the supernatant, and pasteurization at 75℃~85℃ for 15min~30min.

[0014] Preferably, the barley mentioned in step 1 is hulled barley or hulled highland waxy barley; the post-treatment in step 4 includes pressure filtration, centrifugation to obtain the supernatant, and pasteurization at 75℃~85℃ for 15min~30min.

[0015] A fruit-flavored non-alcoholic barley wine is prepared using the above-mentioned brewing process. The alcohol content (ABV) of the non-alcoholic barley wine is ≤0.5% vol, and it contains malic acid, short-chain esters, and barley-specific flavor substances.

[0016] Compared with the prior art, the beneficial effects of the present invention are: By adding fruit flavoring adjuvants selected from fruit pieces, fruit juice, fruit concentrate, or fruit extract to the barley saccharification mash during the fermentation process, the natural sugars, organic acids, and aroma precursors in the fruit are fully integrated with the barley fermentation system during fermentation, participating in microbial metabolism and generating a naturally harmonious complex fruit aroma. Through the synergistic fermentation of the fruit flavoring adjuvants and barley mash, the wine exhibits a rich aroma profile that naturally blends the fresh aroma of barley with the aroma of natural fruit, eliminating the watery taste defect commonly found in non-alcoholic wines.

[0017] 2. By selecting fruits rich in organic acids and aromatic components, such as apples, pears, peaches, citrus fruits, prickly pears, blueberries, and plums, as flavoring ingredients, exogenous organic acids (such as malic acid and citric acid) and fermentable sugars are introduced into the system during fermentation. The increase in acidity enhances the refreshing taste of the wine, while an appropriate amount of residual sugar gives the wine a mellow and sweet flavor, so that the product achieves a quality effect of harmonious sweet and sour taste, full taste, and long finish.

[0018] 3. By adopting yeast inoculum and combined with temperature-controlled fermentation conditions, a synergistic unity of effectively inhibiting ethanol production and fully accumulating flavor substances was achieved, breaking the technical prejudice that "non-alcoholic beverages inevitably have poor flavor." A new type of non-alcoholic highland barley wine product with both low-alcohol health attributes and excellent drinking quality was successfully prepared. Using highland highland barley as the main raw material, through enzymatic saccharification, synergistic temperature-controlled fermentation with fruit flavoring adjuvants, and post-processing, a new non-alcoholic highland barley wine product with distinct fruit aroma characteristics was developed. This product not only retains the unique nutritional value and grain aroma of highland barley, but also makes up for the flavor shortcomings of non-alcoholic beverages by introducing fruit flavoring adjuvants, expanding the application scope of highland barley in the field of fermented beverages, and has good market prospects and economic value. Attached Figure Description

[0019] Figure 1 This is a flowchart of a brewing process for a fruit-flavored, non-alcoholic highland barley wine proposed in this invention. Detailed Implementation

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Example

[0021] This embodiment provides a non-alcoholic highland barley wine rich in fruit aroma, which is prepared through the following process: Step 1, Raw material pretreatment: High-quality highland barley was selected and dehulled using a mechanical dehulling machine, controlling the dehulling rate to 95%. The dehulled barley was rinsed thoroughly with clean water and soaked in 25℃ water for 16 hours to allow the grains to fully absorb water and swell. After draining, it was placed in a normal pressure cooking device and cooked for 45 minutes until the barley grains were fully cooked but not sticky. It was then cooled to 60℃ to obtain cooked highland barley.

[0022] Step 2, Dual-enzyme synergistic saccharification: At a mass ratio of 1:6, cooked highland barley was mixed with 60°C warm water. A compound saccharifying enzyme preparation, comprising α-amylase and saccharifying enzyme, was simultaneously added to the resulting mash. The α-amylase had a liquefaction power of 30 U / g and was added at a dosage of 3%; the saccharifying enzyme had a saccharifying power of 100 U / g and was added at a dosage of 1%. Saccharification was carried out at 58°C–60°C for 4 hours. When the soluble solids content in the saccharified mash reached 12°Brix, saccharification was terminated and the mash was cooled to 22°C to obtain the saccharified mash.

[0023] Step 3: Add fruit flavoring ingredients and synergistic temperature-controlled fermentation: Remove the stems from fresh apples, wash them, and crush them into apple pieces with a particle size of 2mm to 4mm. Use the apple pieces as a fruit flavoring additive, and mix them evenly into the above saccharified mash at an amount equal to 0.2 times the weight of the raw barley.

[0024] Inoculate 0.2% of the saccharified mash containing apple pieces with non-alcoholic yeast (low-yielding bio-alcoholic yeast). After inoculation, place the mash in a stainless steel temperature-controlled fermentation tank and maintain the fermentation temperature at 25℃~28℃ for 3 days of temperature-controlled low-alcohol fermentation. During fermentation, monitor the alcohol content periodically. When the final alcohol content (ABV) reaches 0.35% vol, stop fermentation to obtain the fermented mash.

[0025] Step 4: Post-processing and sterilization of the finished product: After fermentation, the fermented mash is separated into solid and liquid components using a 100-mesh plate and frame filter press, and the filtrate is collected. The filtrate is centrifuged at 4000 rpm for 15 minutes, and the supernatant is collected. The clarified liquor is pasteurized at 80°C for 20 minutes, cooled to room temperature, and aseptically bottled to obtain the finished product, a fruit-flavored non-alcoholic highland barley liquor.

[0026] This embodiment is basically the same as Embodiment 1, except that: In step 3, the amount of apple pieces added is 0.1 times the mass of the raw barley; the fermentation temperature is controlled at 25℃, the fermentation time is 3 days, and the final alcohol content is 0.42% vol. Example

[0027] This embodiment is basically the same as Embodiment 1, except that: In step 2, the compound saccharification temperature is 55℃ and the saccharification time is 4.5h; In step 3, freshly squeezed apple juice was used as a fruit flavoring additive, with an addition amount of 0.2 times the mass of the raw barley; the fermentation temperature was 26℃, the fermentation time was 3 days, and the final alcohol content was 0.48% vol.

[0028] Comparative Example 1 This comparative example is basically the same as Example 1, except that: In step 3, no apple or fruit flavoring additives are added. Only pure barley saccharified mash is used for inoculation and fermentation. All other operating parameters are consistent with those in Example 1.

[0029] Effect verification and evaluation The non-alcoholic highland barley wine products prepared in Examples 1-3 and Comparative Example 1 were subjected to physicochemical index testing and professional sensory evaluation. Alcohol content (ABV) was determined according to GB 5009.225, total acid content according to GB / T 15038, and reducing sugar content according to direct titration. Sensory evaluation employed a blind evaluation method (double-blind experiment). A panel of seven professional tasters with national-level wine or fermented wine tasting qualifications was formed. Referring to the national standard GB / T15038 "General Analytical Methods for Wines and Fruit Wines" and the sensory evaluation specifications for fermented wines, a comprehensive score was given based on four dimensions: appearance (clarity, color, 15 points), aroma (blending of raw grain aroma with natural fruit aroma, purity, 35 points), taste (harmony of sweet and sour, delicacy, refreshing, no watery taste, 40 points), and style typicality (10 points). The average score from all tasters was taken as the final sensory score. Specific results are shown in Table 1.

[0030] Table 1. Product testing and sensory evaluation results for each embodiment and comparative example. Example 1 0.35 1.85 18.6 94.5 The aroma of highland barley blends naturally with the fragrance of apple, resulting in a sweet and tangy taste with no watery flavor and a lingering aftertaste. Example 2 0.42 1.82 16.2 86.0 The fruit aroma is relatively mild, with a prominent barley grain flavor, and the body of the wine is quite smooth. Example 3 0.48 1.95 16.8 91.0 The fruit aroma is rich and complex, with a refreshing sweet and sour taste and a harmonious overall flavor. Comparative Example 1 0.5 1.07 13.2 68.5 The flavor is bland, with a noticeable watery taste and a lack of aromatic complexity. As shown in Table 1, the alcohol content of the non-alcoholic barley wine prepared in Examples 1-3 is ≤0.5% vol, which meets the standard for non-alcoholic wine. Compared with Comparative Example 1, which did not add fruit flavoring additives, the total acid content and reducing sugar content of each example were significantly increased, and the sensory scores were significantly higher than those of Comparative Example 1, with Example 1 achieving a sensory score as high as 94.5 points.

[0031] The above results show that by introducing natural fruit flavoring additives such as apples into the fermentation process and co-fermenting with barley saccharified mash, the present invention significantly improves the content of natural ester aromas and organic acids, effectively solving the technical problems of bland flavor and heavy water taste in non-alcoholic fermented wines, and endowing the product with distinctive fruit aroma characteristics and harmonious taste quality.

[0032] Generality of process parameters in this invention: Based on the above embodiments, the various process steps of the present invention can be adjusted within the following range according to actual production needs: In step 1, the soaking water temperature can be 20℃~30℃, the soaking time can be 8h~16h, the steaming time can be 30min~60min, and the final cooling temperature can be 55℃~65℃. In step 2, the mass ratio of ripened barley to water can be 1:(4-6), the composite saccharification temperature can be 50℃-65℃, the saccharification time can be 2h-6h, the soluble solids content at the saccharification endpoint can be 10-13°Brix, and the cooling temperature after saccharification can be 18℃-25℃. In step 3, the fruit flavoring additives may also be selected from pears, peaches, citrus fruits, prickly pears, blueberries, plums, or any combination of the above fruits and apples, and the amount added may be 0.1 to 0.5 times (preferably 0.2 to 0.4 times, more preferably 0.2 times) of the weight of the raw barley; the inoculum may be selected from one or more combinations of sake koji (0.1% to 0.3%), sweet wine koji (0.05% to 0.2%), and low-bioethanol yeast (non-alcoholic yeast) (0.1% to 0.2%); the fermentation temperature may be 25℃ to 28℃, and the fermentation time may be 3 days to 5 days; In step 4, a 100-200 mesh plate and frame filter press can be used for pressure filtration, the centrifugation speed can be 3500 r / min to 5000 r / min, the centrifugation time can be 10 min to 20 min, and the pasteurization temperature can be 75℃ to 85℃ and the time can be 15 min to 30 min.

[0033] The brewing equipment used in this invention includes, but is not limited to, conventional food fermentation and post-processing equipment such as peeling machines, cooking equipment, stainless steel temperature-controlled fermentation tanks, plate and frame filter presses, high-speed centrifuges, multi-stage microporous membrane filtration equipment, and pasteurization equipment. The specific models and operating conditions of the above equipment can be conventionally selected and adjusted by those skilled in the art according to the production scale and actual needs, without affecting the implementation of the technical solution and the realization of the effect of this invention.

[0034] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A brewing process for a fruit-flavored, non-alcoholic highland barley wine, characterized in that, Includes the following steps: Step 1, Raw material pretreatment: Peel, wash, soak and then steam the barley to obtain cooked barley; Step 2, Enzymatic hydrolysis and saccharification: Water and saccharifying enzyme preparation are added to the ripened highland barley to carry out compound saccharification and obtain saccharified mash; Step 3, Flavoring ingredient control and fermentation: Add fruit flavoring ingredients and yeast inoculum to the saccharified mash, and carry out temperature-controlled fermentation to obtain fermented mash; Step 4, Post-processing: The fermented mash is pressure filtered, clarified, and sterilized to obtain the fruit-flavored non-alcoholic highland barley wine; In step 3, the fruit flavoring additive is selected from at least one of fruit pieces, fruit juice, fruit concentrate, or fruit extract.

2. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The fruit mentioned in step 3 is selected from apples, pears, peaches, citrus fruits, prickly pears, blueberries, plums, or a combination of apples and any of the above fruits.

3. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The fruit mentioned in step 3 is crushed apple or apple juice.

4. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The amount of fruit flavoring additives added in step 3 is 0.1 to 0.5 times the mass of the raw barley.

5. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The amount of fruit flavoring additives added in step 3 is 0.2 times the mass of the raw barley.

6. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The saccharifying enzyme preparation mentioned in step 2 is selected from one or more combinations of α-amylase, saccharifying enzyme, or specific fungal amylase; the temperature of the compound saccharification is 50℃~65℃, and the saccharification time is 2h~6h.

7. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The inoculum / yeast used in step 3 is selected from one or more combinations of sake koji, sweet sake koji, low biomass alcohol yeast, or high sugar-tolerant aroma-producing yeast; the conditions for temperature-controlled fermentation are: fermentation temperature 25℃~28℃, fermentation time 3d~5d, and the alcohol content (ABV) at the end of fermentation is controlled to be ≤0.5%vol.

8. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The barley mentioned in step 1 is hulled barley or hulled highland waxy barley; the post-treatment in step 4 includes pressure filtration, centrifugation to obtain the supernatant, and pasteurization at 75℃~85℃ for 15min~30min.

9. The brewing process for a fruit-flavored, non-alcoholic highland barley wine according to claim 1, characterized in that, The barley mentioned in step 1 is hulled barley or hulled highland waxy barley; the post-treatment in step 4 includes pressure filtration, centrifugation to obtain the supernatant, and pasteurization at 75℃~85℃ for 15min~30min.

10. A non-alcoholic barley wine rich in fruit aroma, characterized in that: Prepared using the brewing process described in any one of claims 1 to 9, the non-alcoholic highland barley wine has an alcohol content (ABV) ≤ 0.5% vol and contains malic acid, short-chain esters, and flavor compounds unique to highland barley.

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