A method for industrial production of restricted fermentation type non-alcoholic beer

Abstract

The application discloses a method for industrial preparation of limited fermentation type non-alcoholic beer, which comprises the following steps: preparing raw materials according to the original concentration of wort 5-12 °P, the feeding ratio of malt and water is 1:5 to 1:10; the following high-temperature saccharification process is adopted: 70 °C feeding, heating to 73 °C, and keeping for 30 min; after iodine detection, heating to 78 °C, and keeping for 10 min; the total boiling time is 60 min, and hops are added at the 30th min; 12 °C is inoculated with non-alcoholic yeast, the fermentation is completed after the alcohol content no longer rises, and the temperature is reduced to 2 °C; dry hop type American hops are added; the clear liquid is taken out and filled. The method uses high-temperature feeding for saccharification to obtain high-concentration single sugar ratio wort, uses non-alcoholic beer yeast for limited fermentation, and then adopts high-concentration dilution and hop dry feeding process to obtain a hop non-alcoholic beer with typical beer flavor, the short fermentation time of limited fermentation and the high-concentration dilution are used to realize the high-efficiency industrial production of limited fermentation non-alcoholic beer.

Description

Technical Field

[0001] This invention belongs to the field of beer brewing technology, specifically relating to a method for the industrial-scale preparation of restricted-fermentation non-alcoholic beer. Background Technology

[0002] Non-alcoholic beer refers to a special category of beer with an alcohol content of ≤0.5% vol. It retains the core flavor characteristics of traditional beer, such as malt aroma and refreshing taste, while precisely meeting the health-conscious and lightweight drinking needs of modern consumers with its low alcohol content. In recent years, it has shown a rapid expansion trend in the global market.

[0003] Currently, the mainstream brewing technologies for non-alcoholic beer are mainly divided into two categories: physical dealcoholization and biological restriction fermentation. Among them, biological restriction fermentation has become the preferred technology for small and medium-sized breweries because it does not require additional investment in expensive dealcoholization equipment, has strong process adaptability, and can preserve the natural flavor of beer to the greatest extent.

[0004] The core principle of restricted fermentation is to inhibit the yeast's metabolism of fermentable sugars at the source of fermentation by selecting alcohol-free yeast strains and precisely controlling fermentation parameters (such as monosaccharide ratio, fermentation temperature, pH, and fermentation time), thereby reducing ethanol production and directly obtaining a low-alcohol fermentation broth. Currently, the industry has identified several alcohol-free yeast strains suitable for restricted fermentation processes, such as Vermandis' SafBrew. TM LA-01, Lalbrew Lona from Raman, Citrus from AEB, and other yeasts are mostly maltose-negative strains that can only utilize monosaccharides such as glucose and fructose. This allows for effective control of ethanol production, and fermentation can be completed within 60-72 hours, greatly simplifying the production process and improving production efficiency.

[0005] High-concentration fermentation dilution technology is a key auxiliary process for improving production efficiency and reducing production costs. However, at present, high-concentration dilution technology is usually only used in conjunction with conventional beer fermentation technology and is widely used in the large-scale industrial production of conventional beer.

[0006] Hops, as a core ingredient in beer flavor, are mainly added in two ways: boil-feeding and dry-feeding. Dry-feeding, in particular, is widely used to enhance the flavor profile of non-alcoholic beers because it maximizes the retention of volatile aroma components (such as terpenes and esters) from hops and avoids heat loss during boil-feeding. Related research indicates that appropriate dry-feeding can effectively supplement the hop aroma in non-alcoholic beers, improving their body and fullness. However, the application of this technique is still in its early stages of exploration, and a mature synergistic optimization scheme has not yet been developed.

[0007] From the perspective of existing technological research, scholars both domestically and internationally have conducted extensive research on the three core processes of restricted fermentation, high concentration dilution, and dry hopping. Some studies focus on the screening and optimization of non-alcoholic yeast strains, comparing the fermentation characteristics of different yeast strains to identify high-quality strains that produce low ethanol and high flavor compounds. Other studies optimize the dry hopping process, analyzing the regulatory effects of different hop varieties, dry hop amounts, and dry hop timing on the aroma of non-alcoholic beer. However, existing research mostly focuses on the independent optimization of a single process, and production efficiency is relatively limited. Conventional restricted fermentation of non-alcoholic beer requires low concentration brewing, which greatly wastes equipment capacity, resulting in low production efficiency. The synergy between restricted fermentation and high concentration dilution is poor, leading to inaccurate alcohol content control and insufficient beer stability. Dry hopping is not well-suited to the core processes, resulting in limited flavor enhancement and a high risk of side reactions. The process has poor repeatability, making it difficult to meet the needs of large-scale production. Dry hopping follows the standards of ordinary beer without being specifically optimized for the low alcohol content of non-alcoholic beer. The lack of standardized process parameters makes the process highly susceptible to variables, leading to unstable product quality. Existing technologies have not adequately explored the synergistic effects of "limited fermentation + high concentration dilution + dry hop addition," and have failed to form a composite process system with strong adaptability and high stability. As a result, there are still many technical pain points in actual production, which need to be further studied and broken through. Further breakthroughs are needed to achieve efficient industrial production of non-alcoholic beer with limited fermentation. Summary of the Invention

[0008] The purpose of this invention is to address the above-mentioned technical problems by providing an efficient method for the industrial-scale preparation of restricted-fermentation non-alcoholic beer.

[0009] To achieve the above-mentioned objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a method for the industrial-scale preparation of restricted-fermentation non-alcoholic beer, comprising the following steps: S1. Prepare raw materials according to the original wort concentration of 5-12°P, with the ratio of malt to water being 1:5 to 1:10; S2. The following high-temperature saccharification process is adopted: feed the material at 70℃, heat to 73℃, and hold for 30 minutes; after the iodine test is qualified, heat to 78℃ and hold for 10 minutes. S3. The boiling process parameters are as follows: the total boiling time is 60 minutes, and hops are added after boiling for 30 minutes. S4. Fermentation process parameters are as follows: Inoculate with non-alcoholic yeast at 12℃, ferment until the alcohol content no longer rises, then cool down to 2℃ to complete the fermentation. S5, dry-hopped American-style hops; S6. Remove the clarified wine and bottle it.

[0010] Preferably, in step S3, the amount of hops added is 0.04-0.10%, more preferably 0.04%.

[0011] Preferably, in step S3, the hops are Qingdao Big Flower hops.

[0012] Preferably, in step S4, the inoculum size of the alcohol-free yeast is 1.0-1.5 × 10⁻⁶. 7 Cells / mL, more preferably 1.2 × 10⁻⁶. 7 per mL.

[0013] Preferably, in step S5, the dry hop amount is 0.02~0.05% / °P, more preferably 0.03% / °P.

[0014] Preferably, in step S5, the hops are aroma-type American hops.

[0015] Preferably, the method further includes: dilution after step S5.

[0016] More preferably, it is diluted with deoxygenated water.

[0017] Secondly, the present invention provides a non-alcoholic beer prepared according to the method described in the present invention.

[0018] This method uses high-temperature feeding for saccharification to obtain high-concentration monosaccharide wort, uses non-alcoholic brewer's yeast for restricted fermentation, and then employs high-concentration dilution and dry hop feeding processes to obtain hop-fermented non-alcoholic beer with typical beer flavor and an alcohol content of ≤0.5% vol. By utilizing the short fermentation time of restricted fermentation and the scale-up efficiency of high-concentration dilution, both can be combined to achieve efficient industrial production of restricted-fermentation non-alcoholic beer. Attached Figure Description

[0019] Figure 1 The alcohol content curve during the fermentation process is shown.

[0020] Figure 2 The sensory evaluation scores of the fermentation broth are displayed.

[0021] Figure 3 The sensory scores for dry-hopped hops and diluted beer are displayed. Detailed Implementation

[0022] To facilitate understanding of the present invention, a more complete description will be given below with reference to specific embodiments. Preferred embodiments of the invention are shown in the accompanying drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0024] Unless otherwise specified, the experimental methods used in the following examples and comparative examples are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0025] In this article, "hops" refers to "hop flowers".

[0026] I. Experiment on the preparation of wort with low monosaccharide ratio by high-temperature saccharification 1. Conventional wort preparation: Original design 12°P, 98% light malt, 1% dark malt (coffee flavor), 1% light caramel malt, malt to water ratio 1:5 (by weight).

[0027] The conventional saccharification process is as follows: feed the material at 45℃ and hold for 10 minutes; raise the temperature to 62℃ and hold for 30 minutes; raise the temperature to 73℃ and hold for 30 minutes; after the iodine test is qualified, raise the temperature to 78℃ and hold for 10 minutes.

[0028] Boiling process: The total boiling time is 60 minutes. Add 0.04% Tsingtao hops at the 30-minute boiling point (volume-mass ratio: 4g hops per 10L of wort, the same applies below).

[0029] 2. High-temperature saccharification for preparing low-monosaccharide, low-progeny-concentration wort: Original design 5°P, 98% light malt, 1% dark malt (coffee flavor), 1% light caramel malt, malt to water ratio 1:10 (by weight).

[0030] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0031] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0032] 3. High-temperature saccharification for preparing low-monosaccharide highland concentrated wort: Original design 12°P, 98% light malt, 1% dark malt (coffee flavor), 1% light caramel malt, malt to water ratio 1:5 (by weight).

[0033] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0034] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0035] 4. The composition (mass percentage) of the wort sugar components prepared through the above experiments was analyzed, and the results are as follows: (1) Conventional wort sugar composition: monosaccharides: 10.24%; disaccharides: 48.86%; trisaccharides: 13.85%; tetrasaccharides and above: 27.05%; total monosaccharides and disaccharides: 59.1%.

[0036] (2) High temperature feeding low original concentration wort sugar composition: monosaccharides: 6.51%; disaccharides: 48.13%; trisaccharides: 13.69%; tetrasaccharides and above: 31.67%; total monosaccharides and disaccharides: 54.64%.

[0037] (3) High-temperature feeding plateau concentrated malt sugar composition: monosaccharides: 5.47%; disaccharides: 46.33%; trisaccharides: 16.54%; tetrasaccharides and above: 31.66%; total monosaccharides and disaccharides: 51.8%.

[0038] Therefore, increasing the saccharification feeding temperature can effectively reduce the content of fermentable sugars (monosaccharides and disaccharides) in wort, thereby controlling the ethanol production from the source of fermentable sugars.

[0039] II. Fermentation Experiment To explore the fermentation effect of non-alcoholic brewer's yeast in high-concentration, low-monosaccharide wort, the ethanol production process, and brewing efficiency.

[0040] The process of this invention uses commercially available non-alcoholic yeast for beer fermentation, such as, but not limited to, Fermentis' LA01 yeast and AEB's Citrus yeast, or any suitable non-alcoholic yeast used in the art.

[0041] In the fermentation experiments described below, Fermentis' LA01 yeast was used for fermentation.

[0042] 1. Fermentation Scheme 1 (High-Temperature Saccharification, Low Original Concentration): The wort is designed to be 5°P, with 98% light malt, 1% dark malt (coffee flavor), and 1% light caramel malt. The malt to water ratio is 1:10 (by weight).

[0043] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0044] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0045] Fermentation process: Inoculate with alcohol-free yeast at 12℃ (inoculation amount: 1.2 × 10⁻⁶) 7 (Cells / mL), fermented at 12℃ until the alcohol content no longer rises, then cooled to 2℃ to complete fermentation. Total fermentation time: 96 hours.

[0046] 2. Fermentation Scheme 2 (High-Temperature Saccharification and High-Concentration): The wort is designed to be 12°P, with 98% light malt, 1% dark malt (coffee flavor), and 1% light caramel malt. The malt to water ratio is 1:5 (by weight).

[0047] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0048] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0049] Fermentation process: Inoculate with alcohol-free yeast at 12℃ (inoculation amount: 1.2 × 10⁻⁶) 7 (Cells / mL), fermented at 12℃ until the alcohol content no longer rises, then cooled to 2℃ to complete fermentation. Total fermentation time: 96 hours.

[0050] 3. Test Results: Throughout the fermentation process, the alcohol content of the fermentation system was measured at 0h, 24h, 48h, 72h, and 96h after inoculation, and alcohol content curves were generated. The results are as follows: Figure 1 As shown.

[0051] Figure 1 This indicates that both Scheme 1 and Scheme 2 exhibited normal fermentation initiation characteristics after inoculation. The alcohol content showed a monotonically increasing trend over time, indicating good yeast activity and effective conversion of sugar into alcohol. The main stage of alcohol production occurred between 24 and 72 hours. By 96 hours, the main fermentation period was essentially over, sugar consumption was nearly complete, and the alcohol content tended to stabilize. Scheme 2 maintained a leading position throughout the entire fermentation cycle, with a significantly higher alcohol production rate than Scheme 1. At the end of 96 hours, the final alcohol content of Scheme 2 was 0.81% vol, while that of Scheme 1 was only 0.30% vol.

[0052] It is evident that the fermentation processes of Scheme 1 and Scheme 2 can basically complete the brewing of beer in 72 hours. Compared with the current conventional industrial beer brewing time of 7-14 days, the non-alcoholic beer of this invention can significantly improve production efficiency.

[0053] The physicochemical test results of the fermentation broth are shown in Table 1.

[0054] Table 1. Physicochemical test results of fermentation broth (96h)

[0055] The true fermentation degree of non-alcoholic brewer's yeast in high-concentration, low-monosaccharide wort is 10-11%. Option 1 meets the non-alcoholic beer standard according to the national standard (GB / T4927-2008). Option 2 has an alcohol content of 0.81% vol, which can also meet the non-alcoholic beer standard under the theoretical condition of dilution by one time.

[0056] The flavor test results of the fermentation broth are shown in Table 2.

[0057] Table 2. Fermentation broth flavor test results

[0058] Sensory evaluation was conducted on the fermentation broths of Scheme 1 and Scheme 2.

[0059] The judging panel consisted of 10 national-level wine tasters.

[0060] The sensory evaluation dimensions are shown in Table 3 below. The final score is the average of all dimensions.

[0061] Table 3. Sensory Evaluation Dimensions

[0062] The results are as follows Figure 2 As shown in Table 4.

[0063] Option 1: The overall aroma of the beer is obvious, and there is almost no alcohol taste on the palate. The beer is slightly sweet, with prominent overall characteristics and good drinkability, but there is a slight malt flavor.

[0064] Option 2: The wine has a fruity sweet and sour aroma, with an overall grape-like fragrance. It has a slight alcoholic taste on the palate, a balanced body, a noticeable bitterness, a sweet aftertaste, and is generally mellow and rich in aroma, with a slight malt flavor.

[0065] Table 4. Sensory evaluation results of fermentation broth

[0066] Sensory evaluation and flavor analysis showed that both formulations had higher alcohol and ester content, with a prominent aroma and a slightly sweet taste.

[0067] III. Hop Dry Caking and Dilution Process Experiment By using a post-fermentation process to dry-feed hops into the high-concentration fermentation liquid after fermentation to enhance the hop aroma of non-alcoholic beer and then diluting it, the performance of non-alcoholic beer under high-concentration dilution was investigated compared with that under low-concentration direct fermentation, aiming to improve the production efficiency of non-alcoholic beer.

[0068] 1. Option 1 (High-temperature saccharification, low-gluten content, dry hop addition): The wort is designed to be 5°P, with 98% light malt, 1% dark malt (coffee flavor), and 1% light caramel malt. The malt to water ratio is 1:10 (by weight).

[0069] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0070] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0071] Fermentation process: Inoculate with alcohol-free yeast at 12℃ (inoculation amount: 1.2 × 10⁻⁶) 7 (Cells / mL), fermented at 12℃ until the alcohol content no longer rises, then cooled to 2℃ to complete fermentation. Total fermentation time: 72 hours.

[0072] For dry-hopped aroma-type American hops, the dry hop rate is 0.03% / °P. Based on the actual measured original concentration of 4.9°P, the dry hop rate is 0.147%, calculated using the fermentation liquid volume ratio.

[0073] Bottling: The clarified wine is taken out and poured into glass bottles, sterilized, and then subjected to sensory evaluation.

[0074] 2. Option 2 (High-temperature saccharification, high-altitude concentrated drying, followed by dilution after hop addition): The wort is designed to be 12°P, with 98% light malt, 1% dark malt (coffee flavor), and 1% light caramel malt. The malt to water ratio is 1:5 (by weight).

[0075] The high-temperature saccharification process is adopted: feed at 70℃, heat up to 73℃ and keep warm for 30 minutes; after the iodine test is qualified, heat up to 78℃ and keep warm for 10 minutes.

[0076] Boiling process: The total boiling time is 60 minutes. 0.04% Qingdao Dahua hops are added after boiling for 30 minutes.

[0077] Fermentation process: Inoculate with alcohol-free yeast at 12℃ (inoculation amount: 1.2 × 10⁻⁶) 7 (Cells / mL), fermented at 12℃ until the alcohol content no longer rises, then cooled to 2℃ to complete fermentation. Total fermentation time: 72 hours.

[0078] For dry-hopped aroma-type American hops, the dry hop rate is 0.03% / °P. Based on the actual measured original concentration of 11.27°P, the dry hop rate is 0.338%, calculated using the fermentation liquid volume ratio.

[0079] The dilution process involves diluting the target original concentration with deoxygenated water at 5°P to achieve an original concentration similar to that of Scheme 1.

[0080] Bottling: The clarified wine is taken out and poured into glass bottles, sterilized, and then subjected to sensory evaluation.

[0081] 3. Test Results: The results of the physicochemical tests after dry hopping and dilution are shown in Table 5.

[0082] Table 5. Physicochemical test results after dry hopping and dilution

[0083] Dilution 1, Dilution 2, and Dilution 3 were performed at the target original concentrations of 5°P, 4.5°P, and 4°P, respectively. The actual original concentrations after dilution differed slightly from the target concentrations, but the impact was not significant.

[0084] It is evident that by using a high-concentration dilution process, compared to direct brewing with low original concentration, the industrial production efficiency of restricted-fermentation non-alcoholic beer can be effectively improved, and the dilution process can be dynamically adjusted according to actual production needs.

[0085] The beer fermented normally, and after dilution, the actual degree of fermentation was 11.54%, with an alcohol content of 0.38% vol. These physicochemical indicators are close to those of low-concentration direct fermentation, and both meet the national standards for non-alcoholic beer.

[0086] The results of dry-hopped hops and flavor analysis after dilution are shown in Table 6.

[0087] Table 6. Flavor Test Results After Dry Hopping and Dilution

[0088] The flavor data of the two processes are quite consistent, with the alcohol-ester ratio of non-alcoholic beer produced by the dilution process being 6-7.

[0089] The production efficiency results of the dilution process are shown in Table 7.

[0090] Table 7. Production efficiency results of the dilution process

[0091] Sensory evaluation was conducted on the dry-hopped hops and the diluted beer, and the results are as follows: Figure 3 As shown in Table 7.

[0092] After dry hopping, both Scheme 1 and Scheme 2 beer have prominent tropical fruit aromas and typical hop aromas, with distinctive product aroma characteristics.

[0093] Scheme 2, even after dilution, retains a prominent hop aroma, with a lighter and more refreshing overall taste and higher drinkability. Compared to Scheme 1, it is more drinkable, with no noticeable alcohol taste and reduced sweetness, resulting in a refreshing beer with a prominent hop aroma. However, at higher dilution ratios, such as dilution 3, the product's character changes due to the added wateriness. Overall, dilutions 1 and 2 are considered better, and dilution 1 will be the focus of this analysis.

[0094] The sensory evaluation results are shown in Table 8.

[0095] Table 8. Sensory evaluation results of dry-hopped hops and diluted beer

[0096] It is evident that dry hopping can effectively improve the lack of ester and fruit aromas in non-alcoholic beer and mask the wort flavor present before dry hopping, thus achieving the brewing of non-alcoholic beer with prominent fruit and hop aromas.

[0097] The non-alcoholic beer prepared by the method of this invention has distinct style characteristics, with obvious fruit and hop aromas, no obvious alcohol taste, and a refreshing taste. It can also achieve high-concentration brewing and dilution to meet the national standard for non-alcoholic beer (<0.5% vol, original concentration greater than 3.0°P), which greatly improves the efficiency of industrial production and meets the experimental expectations for efficient industrial brewing of restricted fermentation non-alcoholic beer.

[0098] This invention obtains wort with a low monosaccharide ratio and low fermentable sugars through high-temperature saccharification. Combined with dry hopping and precise dilution processes, it greatly increases the beer yield per unit time and unit wort, saves energy and material consumption, and achieves high-alcohol brewing at 12°P. Non-alcoholic beer is prepared through dry hopping and dilution.

[0099] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Therefore, any simple modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for the industrial-scale preparation of restricted-fermentation non-alcoholic beer, characterized in that, Includes the following steps: S1. Prepare raw materials according to the original wort concentration of 5-12°P, with the ratio of malt to water being 1:5 to 1:10; S2. The following high-temperature saccharification process is adopted: feed the material at 70℃, heat to 73℃, and hold for 30 minutes; after the iodine test is qualified, heat to 78℃ and hold for 10 minutes. S3. The boiling process parameters are as follows: the total boiling time is 60 minutes, and hops are added after boiling for 30 minutes. S4. Fermentation process parameters are as follows: Inoculate with non-alcoholic yeast at 12℃, ferment until the alcohol content no longer rises, then cool down to 2℃ to complete the fermentation. S5, dry-hopped American-style hops; S6. Remove the clarified wine and bottle it.

2. The method according to claim 1, characterized in that, In step S3, the amount of hops added is 0.04-0.10%.

3. The method according to claim 1, characterized in that, In step S3, the hops are Qingdao Dahua hops.

4. The method according to claim 1, characterized in that, In step S4, the inoculum size of the alcohol-free yeast is 1.0-1.5 × 10⁻⁶. 7 per mL.

5. The method according to claim 1, characterized in that, In step S5, the dry hop addition is 0.02~0.05% / °P.

6. The method according to claim 1, characterized in that, In step S5, the hops are aroma-type American hops.

7. The method according to claim 1, characterized in that, The method further includes: after step S5, performing dilution.

8. The method according to claim 7, characterized in that, Dilute with deoxygenated water.

9. The non-alcoholic beer prepared by the method according to any one of claims 1 to 8.

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