无酒精啤酒和低酒精啤酒的流行和制造技术。

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2021-07-01 DOI:10.17306/J.AFS.0961
Rafał Kozłowski, Marcin Dziedziński, Barbara Stachowiak, Joanna Kobus-Cisowska
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引用次数: 4

摘要

啤酒是世界上最流行的酒精饮料之一。目前,啤酒的消费量明显增加,尤其是不含酒精和低酒精的啤酒。这些啤酒的感官特征与酒精饮料非常相似,而缺乏酒精或酒精含量低会降低它们的精神活性。此外,它们的高营养和低热量使这些类型的饮料成为软饮料(成人)的极好替代品,主要是加糖碳酸饮料。本研究的目的是表征无酒精和低酒精啤酒市场和制造这些产品的技术。一般来说,可以通过使用生物方法(限制发酵过程)和物理方法(脱醇过程)来降低酒精含量。生物方法的一个例子是修改捣碎程序,以降低麦汁中可发酵糖的水平,例如,β-淀粉酶的失活,或使用能力有限或无法将可发酵糖转化为酒精的非常规酵母。这组物理方法包括现代热分离和膜分离技术,这些技术能够有效地将啤酒中的乙醇去除到所需的水平。本文还介绍了普通啤酒和无酒精啤酒的营养价值及其抗氧化潜力。指出了啤酒的保健作用,强调了酒精对人体的负面影响。收集的信息表明,非酒精和低酒精啤酒的市场将继续增长。其发展的主要方向将是功能性啤酒的生产。
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Non- and low-alcoholic beer - popularity and manufacturing techniques.

Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non- and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive character. In addition, their high nutritional and low caloric values make these types of drinks an excellent alternative to soft drinks (for adults), primarily sweetened carbonated beverages. The aim of this study was to characterize the non- and low-alcoholic beer market and the techniques for manufacturing these products. In general, reducing alcohol content is possible through the use of biological methods (limiting fermentation processes) and physical methods (dealcoholization processes). An example of a biological method is the modification of the mashing program in order to reduce the level of fermentable sugars in wort, e.g., inactivation of β-amylase, or the use of unconventional yeasts with limited ability or inability to convert fermentable sugars into alcohol. The group of physical methods includes modern thermal and membrane separation techniques which enable the efficient removal of ethanol from beer to the desired level. This paper also presents the nutritional value of regular and non-alcoholic beers and their antioxidant potential. The prohealth properties of beer were pointed out, emphasizing the negative influence of alcohol on the human body. The collected information shows that the market of non-alcohol and low-alcohol beers will continue to grow. The main directions of its development will concern the production of functional beers.

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