Production method of alcohol-free beer

Abstract

The invention discloses a production method of alcohol-free beer. The production method comprises the following steps: (1) selection of materials; (2) saccharification; (3) fermentation; (4) dilution and seasoning. Compared with the prior art, the production method disclosed by the invention optimizes a limited fermentation process, the physical and chemical indicators and health indicators of the obtained alcohol-free beer product all meet the relevant requirements for the alcohol-free beer in GB4927, and the taste and flavor of the alcohol-free beer also completely conform to the set style standards of fruit and vegetable taste type beer.

Description

technical field [0001] The invention relates to a method for producing alcohol-free beer. Background technique [0002] In foreign countries, the production of non-alcoholic beer has achieved good development, especially in European countries, which can be said to be the largest producing and consuming countries. The production history of non-alcoholic beer in my country is not long, which is mainly due to the difference in consumption habits and consumption awareness. In recent years, along with the enhancement of people's health consciousness, more and more notice the harm that alcohol brings, so the various drinks of non-alcoholic or trace alcohol are increasingly subject to the favor of people especially youth. Especially since the state has increased the strict investigation on drunk driving, all beer manufacturers have increased the research and development of non-alcoholic beer. [0003] The definition of non-alcoholic beer in the national standard is: beer with alc...

AI Technical Summary

Problems solved by technology

[0004] The advantages of the limited fermentation method are that the investment in equipment is relatively small, the production process adopted is simple, and the loss of flavor substances is less. The disadvantage is that the saccharification and fermentation process is different from the previous process and has high control requirements. Taste, flavor and stability of beer

As we all know, yeast not only produces alcohol during the fermentation process, but also is accompanied by many other metabolic reactions that determine the flavor of beer. Using the limited fermentation method to produce beer, while limiting the production of alcohol, it also limits the production of other flavor substances, which is easy to cause other flavors The occurrence of defects, such as: not refreshing taste, wort sweetness, aroma

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