Betel nut flavored alcohol-free beer and preparation method thereof

A technology of non-alcoholic beer and betel nut, which is applied in the field of beer brewing and can solve problems that have not been reported

Active Publication Date: 2016-01-27
许启太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] No alcohol-free beer containing betel nut ingredients has been reported yet

Method used

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  • Betel nut flavored alcohol-free beer and preparation method thereof
  • Betel nut flavored alcohol-free beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Betel nut flavor non-alcoholic beer, its preparation process is as follows:

[0025] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 40°C, then crush it with process water, and finally squeeze it to extract the juice;

[0026] (2) Wort preparation:

[0027] a: Crushing of raw materials: Take 11 tons of malt and 8 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0028] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton of citric acid are fed in a material-to-water ratio of 1:3.6 for saccharification using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 40°C, and the saccharification time is 60 minutes;

[0029] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent the ...

Embodiment 2

[0036] Betel nut flavor non-alcoholic beer, its preparation process is as follows:

[0037] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 50°C, then crush it with process water, and finally squeeze it to extract the juice;

[0038] (2) Wort preparation:

[0039] a: Crushing of raw materials: Take 12 tons of malt and 9 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0040] b: Saccharification: The crushed malt, rice, 2 tons of sucrose, and 0.01 ton of lactic acid are fed in a material-to-water ratio of 1:3.2 for saccharification using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 50° C., and the saccharification time is 80 minutes.

[0041] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent th...

Embodiment 3

[0048] Betel nut flavor non-alcoholic beer, its preparation process is as follows:

[0049] (1) Preparation of betel nut juice: precook the fresh betel nut fruit in water at a temperature of 60°C, then crush it with process water, and finally squeeze it to extract the juice;

[0050] (2) Wort preparation:

[0051] a: Crushing of raw materials: Take 13 tons of malt and 10 tons of rice for crushing. It is required that the wheat skin is broken but not broken, which is beneficial to the filtration of wort.

[0052] b: Saccharification: Saccharify the crushed malt, rice, 1 ton of syrup, and 0.01 ton of citric acid at a material-to-water ratio of 1:3 using a special saccharification process to reduce the fermentable sugar content in the wort. The saccharification temperature is 60° C., and the saccharification time is 120 minutes.

[0053] c: Filtration: pump the saccharified mash into the filter tank, the flow rate should not be too fast, so as to prevent the bad layer from bein...

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Abstract

The invention discloses betel nut flavored alcohol-free beer and a preparation method thereof. The betel nut flavored alcohol-free beer is prepared from, by weight, 0.1-5% of betel nut juice, 2-60% of malt, 1-45% of rice, 0.1-0.3% of humulus lupulus, 0-3% of sugar, 0.01-0.05% of sour seasoning, 0.01-0.08% of bear yeast and the balance water by saccharifying filtering, boiling, fermenting and dealcoholizing. The betel nut flavored alcohol-free beer completely has color and taste features of existing alcohol-free beer, namely mild scent of the humulus lupulus, slight aroma of the malt, clean taste, refreshing and objectionable odor avoidance. In addition, due to addition of the betel nut juice, natural ingredients of fresh betel nut are completely preserved in the betel nut flavored alcohol-free beer.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to betel nut-flavored non-alcoholic beer and a preparation method thereof Background technique [0002] Fresh areca catechu (Arecacatechu L) is the mature fruit of the areca catechu plant in the palm family. my country is one of the main producing areas of betel nuts in the world, and the planting area and output of areca nuts in Hainan Province account for more than 90% of the total amount in the whole country (excluding Taiwan). Betel nut has rich medicinal value and is one of the four famous southern medicines in my country. At present, betel nut is the second largest tropical economic crop in Hainan Province after natural rubber, and has become one of the pillar industries of Hainan's economy. [0003] Betel nut contains various nutritional elements and beneficial substances needed by the human body, as well as various pharmacologically active ingredients. Studies have s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02C12H3/02C12R1/865
Inventor 许启太
Owner 许启太
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