CN104513774A - Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor - Google Patents
Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor Download PDFInfo
- Publication number
- CN104513774A CN104513774A CN201410449456.6A CN201410449456A CN104513774A CN 104513774 A CN104513774 A CN 104513774A CN 201410449456 A CN201410449456 A CN 201410449456A CN 104513774 A CN104513774 A CN 104513774A
- Authority
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- Prior art keywords
- alcohol
- free beer
- beer
- tank
- pure mellow
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- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 75
- 241000234671 Ananas Species 0.000 title claims abstract description 37
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 238000012545 processing Methods 0.000 title claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 108010011485 Aspartame Proteins 0.000 claims abstract description 15
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 15
- 229960003438 aspartame Drugs 0.000 claims abstract description 15
- 235000010357 aspartame Nutrition 0.000 claims abstract description 15
- 239000000605 aspartame Substances 0.000 claims abstract description 15
- 235000015165 citric acid Nutrition 0.000 claims abstract description 15
- 235000018553 tannin Nutrition 0.000 claims abstract description 15
- 239000001648 tannin Substances 0.000 claims abstract description 15
- 229920001864 tannin Polymers 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 17
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 14
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 235000013736 caramel Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 238000001223 reverse osmosis Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000000940 FEMA 2235 Substances 0.000 abstract 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 description 8
- 238000001914 filtration Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000011109 contamination Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a formula of alcohol-free beer with pineapple flavor, and a processing technology of the alcohol-free beer with pineapple flavor. The alcohol-free beer with pineapple flavor comprises, by weight, 500 parts of 4DEG alcohol-free draft beer, 17-22 parts of white granulated sugar, 0.15-0.35 parts of aspartame, 0.8-1 part of citric acid, 0.015-0.35 parts of tannin, 0.4-0.6 parts of a pineapple essence, 0.08-0.12 parts of caramel color and 450-500 parts of water. White granulated sugar, aspartame, citric acid and tannin are used as an ingredient 1, and the pineapple essence and the caramel color are used as an ingredient 2. The alcohol-free beer with pineapple flavor has good mouthfeel and can be used as a beverage.
Description
Technical field
this invention relates tobeer
field.
background technology
year, after " dry law " is implemented, leveling off to the alcohol-free beer of 0 alcoholic strength, make people more poised, is the preferred drink of capacity for liquor crowd of should not drinking, be unequal to.At present, the fruity beer beverage on market is comparatively in great demand, but in fact fruity beer beverage belongs to beverage but not beer.On the basis of alcohol-free beer, develop a kind of product integrating alcohol-free beer and fruity beer beverage characteristic and there are very large market outlook.
summary of the invention
object of the present invention is exactly for the market requirement, invents a kind of advantage of existing alcohol-free beer, has again the product of fruity beer characteristic, and provides a kind ofpineapple taste alcohol-free beer formula and complete processing.
A pineapple taste alcohol-free beer formula, it is characterized in that it is by 4 degree of alcohol-free beer pure mellow wines, white sugar, aspartame, citric acid, tannin, flavoring pineapple essence, caramel colours, its weight is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 17-22 aspartame 0.15-0.35
Citric acid 0.8-1 tannin 0.015-0.35 flavoring pineapple essence 0.4-0.6
Caramel colour 0.08-0.12 water 450-500, white sugar, aspartame, citric acid and tannin are batching one, and flavoring pineapple essence and caramel colour are batching two.
Preferred weight part proportioning is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 20 aspartame 0.25 citric acids 0.9
Tannin 0.025 flavoring pineapple essence 0.5 caramel colour 0.1 water 478.725.
itsproduction craft step is:
The production technique of (1) 4 degree of alcohol-free beer pure mellow wine: by 11 degree of pure mellow wine input alcohol-free beer production cycle tanks, circulation dealcoholysis is carried out through reverse osmosis membrane filtration equipment utilization low temperature reverse osmosis membrane circulation dealcoholysis technology, until the alcoholic strength <0.5%vol of pure mellow wine, be alcohol-free beer pure mellow wine
; Thenalcohol-free beer pure mellow wine in circulation tank is forwarded in fermentor tank;
(2) interpolation of batching one
A. pour in settling bath by batching one, the hot water 76-80 DEG C added in hot-water cylinder dissolves, and is directly cooled in above-mentioned fermentor tank through thin plate water cooler, and syrup cooling temperature controls at 7.0 DEG C-5.0 DEG C;
B. the mixture in above-mentioned fermentor tank is cooled to-1 DEG C to 1 DEG C, filters input diatomite filter by fine filting machine;
C. batching two is poured into and modify in tank, add the dilution of appropriate de-oxygenised water, mix, inputted in the pipeline that fine filting machine communicates with diatomite filter; Mix with ducted mixture, then be pineapple taste alcohol-free beer after diatomite filter filters, by pineapple taste alcohol-free beer input bright beer tank;
D., after bright beer tank canful, bottom bright beer tank, CO is filled
25 ~ 10min makes wine body fully mix; Fill CO
2rear stablize that within 8-12 hour, to enter packing shop filling.
advantage of the present invention is: of the present inventionpineapple taste non-alcohol beer flavour is good, can be used as beverage and drinks.
embodiment
A pineapple taste alcohol-free beer formula, it is by 4 degree of alcohol-free beer pure mellow wines, white sugar, aspartame, citric acid, tannin, flavoring pineapple essence, caramel colours, and its weight is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 17-22 aspartame 0.15-0.35
Citric acid 0.8-1 tannin 0.015-0.35 flavoring pineapple essence 0.4-0.6
Caramel colour 0.08-0.12 water 450-500, white sugar, aspartame, citric acid and tannin are batching one, and flavoring pineapple essence and caramel colour are batching two.
Preferred weight part proportioning is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 20 aspartame 0.25 citric acids 0.9
Tannin 0.025 flavoring pineapple essence 0.5 caramel colour 0.1 water 478.725.
itsproduction craft step is:
The production technique of (1) 4 degree of alcohol-free beer pure mellow wine:
By 11 degree of pure mellow wine input alcohol-free beer production cycle tanks, through reverse osmosis membrane filtration equipment utilization low temperature reverse osmosis membrane circulation dealcoholysis technology, (patent name of this technology is: a kind of process patent number of reverse osmosis preparation of alcohol-free beer: 200510040487.7) carry out circulation dealcoholysis, until the alcoholic strength <0.5%vol of pure mellow wine, be 4 degree of alcohol-free beer pure mellow wines
;then the alcohol-free beer pure mellow wine in circulation tank is forwarded in fermentor tank;
(2) interpolation of batching one
A. pour in settling bath by batching one, the hot water 76-80 DEG C added in hot-water cylinder dissolves, and is directly cooled in above-mentioned fermentor tank through thin plate water cooler, and syrup cooling temperature controls at 7.0 DEG C-5.0 DEG C;
A. pour in settling bath by batching one, the hot water 76-80 DEG C added in hot-water cylinder dissolves, and is directly cooled in above-mentioned fermentor tank through thin plate water cooler, and syrup cooling temperature controls at 7.0 DEG C-5.0 DEG C;
B. the mixture in above-mentioned fermentor tank is cooled to-1 DEG C-1 DEG C, filters input diatomite filter by fine filting machine;
Batching two is poured into and modifies in tank, add the dilution of appropriate de-oxygenised water, mix, inputted in the pipeline that fine filting machine communicates with diatomite filter; Mix with ducted mixture, then be pineapple taste alcohol-free beer after diatomite filter filters, by pineapple taste alcohol-free beer input bright beer tank;
D., after bright beer tank canful, bottom bright beer tank, CO is filled
25 ~ 10min makes wine body fully mix; Fill CO
2rear stablize that within 8-12 hour, to enter packing shop filling.
concrete process description:
(1) 4oP alcohol-free beer pure mellow wine production and enter tank:
1. according to production output, the alcohol-free beer pure mellow wine output needed for calculating; Refilter 11 degree of pure mellow wines and enter alcohol-free beer production cycle tank, record liquid level, carries out circulation dealcoholysis, until alcoholic strength <0.5%vol through reverse osmosis membrane filtration equipment utilization low temperature reverse osmosis membrane circulation dealcoholysis technology
.
2. before dealcoholysis terminates soon, by Soda Ash Light 99.2min., the wine in pipeline and film is headed in circulation tank, then by Soda Ash Light 99.2min., the wine liquid of liquid level in circulation tank is returned to initial liquid level.
3. the alcohol-free beer pure mellow wine in circulation tank is forwarded in the fermentor tank got ready.
(2) to prepare burden a dissolution process main points of processes control:
1. the cleaning of pot, groove, thin plate water cooler, pipeline, fermentor tank performs by cleaning plan.
2. the back pressure of fermentor tank, cooling: fermentor tank CO
2back pressure, and open refrigerant cooling.
3. the determination of dosage: calculate required white sugar, aspartame, citric acid, the addition of tannin and the water yield according to the output of pineapple taste alcohol-free beer and proportioning raw materials.
4. batching one is dissolved, is cooled: pour in settling bath by batchings such as white sugars, the hot water 76-80 DEG C added in hot-water cylinder dissolves, and is directly cooled in fermentor tank through thin plate water cooler, and syrup cooling temperature controls below 7.0 DEG C; Dissolve by a small amount of principle repeatedly, by the reserved about 1 ~ 2m of the water yield calculated
3water rinse a pot wall residual sugar.
(3) filtration procedure main points of processes control:
1. the cleaning and sterilizing of fermentor tank, bright beer tank, pipeline (comprising filter), modification tank etc. is by cleaning cleaning plan execution.
2. the cleaning of filter: diatomite filter and fine filting machine are cleaned up, or by Soda Ash Light 99.2min., the wine top in machine is most.
3. syrup enters tank: with hot water to pipeline-sterilization 15 ~ 20min; Constantly should taste during the residual water of discharge tube, start into tank time pleasantly sweet.
4. syrup cooling: in fermentor tank, syrup is cooled to about 0 DEG C, then filters.
5. the interpolation of batching two: edible flavoring pineapple essence, caramel colour are poured into and modified in tank, and add the dilution of appropriate de-oxygenised water, mix, equal uniform flow is added in bright beer tank after fine filting machine; Batching should in the end 3 m
3pure mellow wine has added before entering tank.
6. control is filtered:
First by Soda Ash Light 99.2min., the pure mellow wine overhead in diatomite filter and fine filting machine is changed totally before a, filtration, then use CO
2gas is by clean for the water top in diatomite filter and fine filting machine;
The data of under meter before b, record diatomite filter, start to return the syrup in filter fermentor tank, return filtration journey and fill CO
2;
After c, syrup have been filtered, with de-oxygenised water, ducted syrup is headed into filter;
D, when the filter amount under meter reach design output after, refilter 3kl stop filter (3kl is the amount stayed in diatomite filter), use CO
2wine in fine filting machine is headed in bright beer tank, and pure mellow wine is mixed.
7. wine body mixes and stablizes: after pure mellow wine canful, bottom bright beer tank, fill CO
25 ~ 10min makes wine body fully mix; Fill CO
2after at least stablize 8 hours ability and hand over packing shop filling.
(3) package production main points of processes control:
1., when class's production opened by pineapple taste alcohol-free beer, wine conveying pipe road, diatomite filter and filling machine clean up by cleaning plan, draw wine with water, prevent crossed contamination.
2. the process for sterilizing of pineapple taste alcohol-free beer is: I, VIIIth district: normal temperature, II, VII: 35-40 DEG C, III, VI district: 50-55 DEG C, IVth district: 69 ± 0.5 DEG C, Vth district: 64 ± 0.5 DEG C, and other technology of the package controls to perform by general wine producing process.
3. pineapple taste alcohol-free beer filling after, first with clear water, wine conveying pipe road, diatomite filter and filling machine are rinsed to washing water not containing sweet taste, then clean up by cleaning plan, the wine of other kind could be produced, prevent from producing crossed contamination with other wine.
three, critical control point:
1, low temperature reverse osmosis membrane filtration technology is utilized to produce alcohol-free beer pure mellow wine.
2, the interpolation of various batching should perform by formula, the not loss of energy.
3, less than 0 DEG C should be cooled to after fermentor tank charging, to remove the cold sludge in wine body, ensure non-biostability.
4, Beer during Green Filtering Process throughput of filtration precise control.
Claims (3)
1. a pineapple taste alcohol-free beer formula, it is characterized in that it is by 4 degree of alcohol-free beer pure mellow wines, white sugar, aspartame, citric acid, tannin, flavoring pineapple essence, caramel colours, its weight is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 17-22 aspartame 0.15-0.35
Citric acid 0.8-1 tannin 0.015-0.35 flavoring pineapple essence 0.4-0.6
Caramel colour 0.08-0.12 water 450-500, white sugar, aspartame, citric acid and tannin are batching one, and flavoring pineapple essence and caramel colour are batching two.
2. a kind of pineapple taste alcohol-free beer formula according to claim 1, is characterized in that weight is:
4 degree of alcohol-free beer pure mellow wine 500 white sugar 20 aspartame 0.25 citric acids 0.9
Tannin 0.025 flavoring pineapple essence 0.5 caramel colour 0.1 water 478.725.
3. a kind of pineapple taste alcohol-free beer formula and processing technology according to claim 1, is characterized in that its production craft step is:
The production technique of (1) 4 degree of alcohol-free beer pure mellow wine: by 11 degree of pure mellow wine input alcohol-free beer production cycle tanks, circulation dealcoholysis is carried out through reverse osmosis membrane filtration equipment utilization low temperature reverse osmosis membrane circulation dealcoholysis technology, until the alcoholic strength <0.5%vol of pure mellow wine, be alcohol-free beer pure mellow wine; Then the alcohol-free beer pure mellow wine in circulation tank is forwarded in fermentor tank;
(2) interpolation of batching one
A. pour in settling bath by batching one, the hot water 76-80 DEG C added in hot-water cylinder dissolves, and is directly cooled in above-mentioned fermentor tank through thin plate water cooler, and syrup cooling temperature controls at 7.0 DEG C-5.0 DEG C;
B. the mixture in above-mentioned fermentor tank is cooled to-1 DEG C to 1 DEG C, filters input diatomite filter by fine filting machine;
C. batching two is poured into and modify in tank, add the dilution of appropriate de-oxygenised water, mix, inputted in the pipeline that fine filting machine communicates with diatomite filter; Mix with ducted mixture, then be pineapple taste alcohol-free beer after diatomite filter filters, by pineapple taste alcohol-free beer input bright beer tank;
D., after bright beer tank canful, bottom bright beer tank, CO is filled
25 ~ 10min makes wine body fully mix; Fill CO
2rear stablize that within 8-12 hour, to enter packing shop filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449456.6A CN104513774A (en) | 2014-09-05 | 2014-09-05 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449456.6A CN104513774A (en) | 2014-09-05 | 2014-09-05 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104513774A true CN104513774A (en) | 2015-04-15 |
Family
ID=52789646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410449456.6A Pending CN104513774A (en) | 2014-09-05 | 2014-09-05 | Formula of alcohol-free beer with pineapple flavor, and processing technology of alcohol-free beer with pineapple flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN104513774A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861204A (en) * | 2016-04-27 | 2016-08-17 | 英博金龙泉啤酒(湖北)有限公司 | Maca black beer |
| CN107455715A (en) * | 2017-06-14 | 2017-12-12 | 安徽真心食品有限公司 | A kind of bar of fresh tasty agent prescription of pineapple taste of denier wood processing |
| CN107849503A (en) * | 2015-06-22 | 2018-03-27 | 安海斯-布希英博股份有限公司 | Beer or applejack base-material |
| CN114262647A (en) * | 2022-01-05 | 2022-04-01 | 英博金龙泉啤酒(湖北)有限公司 | Raspberry-flavored brewed beer formula and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107849503A (en) * | 2015-06-22 | 2018-03-27 | 安海斯-布希英博股份有限公司 | Beer or applejack base-material |
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| CN105861204A (en) * | 2016-04-27 | 2016-08-17 | 英博金龙泉啤酒(湖北)有限公司 | Maca black beer |
| CN107455715A (en) * | 2017-06-14 | 2017-12-12 | 安徽真心食品有限公司 | A kind of bar of fresh tasty agent prescription of pineapple taste of denier wood processing |
| CN114262647A (en) * | 2022-01-05 | 2022-04-01 | 英博金龙泉啤酒(湖北)有限公司 | Raspberry-flavored brewed beer formula and preparation method thereof |
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Application publication date: 20150415 |