无醇啤酒生产工艺的研究

Research on Methods for the Production of Alcohol-free Beer

无醇啤酒是指不含酒精,或酒精含量甚微,但仍保留着传统啤酒的色香味典型特性的啤酒。无醇啤酒符合酒类向低酒度和饮料向保健型发展的要求,它兼有低热量和微酒度的优点。为进一步探讨无醇啤酒的生产技术,本文在目前国内外生产技术水平的基础上,对调配法和低温发酵法生产无醇啤酒的技术进行了研究,同时,对样品进行了初步的分析。

Alcohol-free beer is a kind of beer with very low alcohol or no alcohol content,which still shows the typical flavor and color of the regular beer.The increase of alcohol-free beer production worldwide reflects the trend for healthy lifestyle,due to its low calories and alcohol content.In this paper,the productions of alcohol-free beer by blending and low-temperature fermentation were studied the products were compared with traditional fermented beers both analytically and sensorially.