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Nonalcoholic carbonated beverage with typical beer flavor and production method thereof

A technology of carbonated beverages and beer flavors, applied in food science and other fields, can solve the problems of drivers' distraction, decreased tactile ability, and decreased response ability, and achieve the effects of increasing nutritional value, improving bubble retention, and high stability

Inactive Publication Date: 2013-01-02
刘颖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although "non-alcoholic beer" is a wine with extremely low alcohol content (<0.5%) specially produced for special groups such as drivers and athletes, it still belongs to beer. If you drink a certain amount, the alcohol content in the blood will inevitably exceed the standard, causing tactile Decreased ability, poor visual ability, obviously slow judgment ability, analysis ability, and operation ability, resulting in distraction and decreased reaction ability of the driver
Not only that, from a technological point of view, the production method of non-alcoholic beer is generally the de-alcoholization method after normal fermentation. It started earlier in our country, but its development is very slow, and the market sales situation is not optimistic.

Method used

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  • Nonalcoholic carbonated beverage with typical beer flavor and production method thereof
  • Nonalcoholic carbonated beverage with typical beer flavor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of raw material syrup: Based on the total mass of non-alcoholic carbonated beverages, dissolve 0.15% soybean polysaccharide, 3.5% sucrose, and 2.0% fructose syrup (FE42 type) in water, stir evenly, and heat to 90°C for 30s to sterilize , cooled to 25°C and filtered to obtain a clear filtrate.

[0027] (2) Adding auxiliary materials: Add 0.015% potassium sorbate, acidity agent (sodium citrate: citric acid: lactic acid = 1:2:1), 0.03% beer essence, and 0.08% beer pigment to the syrup filtrate. The material is mixed evenly.

[0028] (3) Canned carbonated water: Tap water is purified by membrane filtration, sterilized by ultraviolet rays, cooled and carbonated. When canning, the prepared slurry is cooled to within 7°C and filled into carbonated water, the carbon dioxide gas content reaches 0.30%, and a carbonated beverage (1# sample) with a typical beer flavor is obtained.

Embodiment 2

[0030] (1) Preparation of raw material syrup: Based on the total mass of non-alcoholic carbonated beverages, dissolve 1.5% soybean polypeptide, 3.5% sucrose, and 2.0% fructose syrup (FE42 type) in water, stir evenly, and heat to 90°C for 30 seconds to sterilize , cooled to 25°C and filtered to obtain a clear filtrate.

[0031] (2) Adding auxiliary materials: Add 0.015% potassium sorbate, acidity agent (sodium citrate: citric acid: lactic acid = 1:1:2), 0.03% beer essence, and 0.08% beer pigment to the syrup filtrate. The material is mixed evenly.

[0032] (3) Canned carbonated water: Tap water is purified by membrane filtration, sterilized by ultraviolet rays, cooled and carbonated. When canning, the prepared slurry is cooled to within 7°C and filled into carbonated water, and the carbon dioxide gas content reaches 0.30%, and a carbonated beverage (2# sample) with a typical beer flavor is obtained.

Embodiment 3

[0034] (1) Preparation of raw material syrup: Based on the total mass of non-alcoholic carbonated beverages, dissolve 0.15% soybean polysaccharide, 1.5% soybean polypeptide, 3.5% sucrose, and 2.0% fructose syrup (FE42 type) in water, stir evenly, and heat Sterilize at 90°C for 30s, cool to 25°C and filter to obtain a clear filtrate.

[0035] (2) Add auxiliary materials: add 0.015% potassium sorbate, acidity agent (sodium citrate: citric acid: lactic acid mixed in a certain proportion), 0.03% beer essence, and 0.08% beer pigment to the syrup filtrate, and mix various materials uniform.

[0036] (3) Canned carbonated water: Tap water is purified by membrane filtration, sterilized by ultraviolet rays, cooled and carbonated. When canning, the prepared slurry is cooled to less than 7°C and filled with carbonated water, the carbon dioxide gas content reaches 0.30%, and a carbonated beverage (3# sample) with a typical beer flavor is obtained.

[0037] The 1#, 2# and 3# samples in t...

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Abstract

The invention relates to a nonalcoholic carbonated beverage with typical beer flavor and a production method thereof. The production method comprises the following main steps of: matching water-soluble soybean polysaccharide and soybean peptides as main raw materials with beer essence and beer pigment; adding a proper amount of high fructose corn syrup, sucrose, an acidity agent and a preservative in an assisting manner; and filling carbonic water and canning to obtain the carbonated beverage which is very similar to beer in flavor, luster and foam. Compared with traditional nonalcoholic beer, the beer flavor beverage disclosed by the invention absolutely has no ethanol; in addition, complex fermentation process and filtering process are omitted, and thus the cost is greatly saved; and the beverage can meet the demands of drivers and athletes on wine drinking.

Description

technical field [0001] The invention relates to a production method of a non-alcoholic carbonated drink with typical beer flavor. Background technique [0002] With the official implementation of the "Criminal Law Amendment (VIII) of the People's Republic of China", drunk driving will be investigated for criminal responsibility, which has become the strictest punishment for drunk driving in the history of our country so far. After the implementation of this policy, the range of drinks suitable for drivers on the market has been greatly reduced. Although "non-alcoholic beer" is a wine with extremely low alcohol content (<0.5%) specially produced for special groups such as drivers and athletes, it still belongs to beer. If you drink a certain amount, the alcohol content in the blood will inevitably exceed the standard, causing tactile Reduced ability, poor visual ability, obvious slow judgment ability, analytical ability, and operational ability, resulting in distraction a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/56A23L11/65
Inventor 刘颖
Owner 刘颖
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