Beer rich in hops aroma and preparation method of beer rich in hops aroma

A beer and flower aroma technology, which is applied to beer fermentation methods, wort preparation, microorganism-based methods, etc., can solve the problems of rough taste, inconspicuous hop aroma, weak taste, etc. Coordinate and solve the effect of weak taste

Active Publication Date: 2016-06-08
河北魏陵酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a kind of beer with strong hop aroma and its preparation method, which solves the taste problems of lack of typical hop aroma, rough mouthfeel and significant bitterness in beer, and solves the problem of weak taste and hop aroma of

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  • Beer rich in hops aroma and preparation method of beer rich in hops aroma

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A beer with strong hop aroma, comprising the following raw materials in proportion by weight: 230 parts of barley malt, 4.5 parts of caramel malt, 0.6 part of aromatic hops, 1.0 part of brewer's yeast dry powder, and 1000 parts of water. Aroma hops are Saaz.

[0030] The preparation method comprises the following steps:

[0031] (1) Crush 230 parts by weight of barley malt and 4.5 parts by weight of caramelized malt into malt powder with broken skin but not broken, put it into a mash pot with 1000 parts by weight of water in advance, and go through three saccharification heat preservation processes in sequence: 53 ℃ for 45 minutes, 65 ℃ for 50 minutes, 72 ℃ for 15 minutes to obtain mash;

[0032] (2) The saccharification mash is circulated and filtered until the wort is clear, and the wheat grains are filtered again with the washing water, and the filtrate is collected twice and poured into the boiling pot;

[0033] (3) Heat and boil for 60 minutes, control the final ...

Embodiment 2

[0037] A beer with strong hop aroma, comprising the following raw materials in proportion by weight: 240 parts of barley malt, 5 parts of caramel malt, 0.66 part of aromatic hops, 1.5 parts of brewer's yeast dry powder, and 1000 parts of water. Aroma hops are Saaz.

[0038] The preparation method comprises the following steps:

[0039] (1) Crush 240 parts by weight of barley malt and 5 parts by weight of caramelized malt into malt powder with broken skin but not broken, put it into a mash pot with 1000 parts by weight of water in advance, and go through three saccharification heat preservation processes in sequence: 53 ℃ for 45 minutes, 65 ℃ for 50 minutes, 72 ℃ for 15 minutes to obtain mash;

[0040] (2) The saccharification mash is circulated and filtered until the wort is clear, and the wheat grains are filtered again with the washing water, and the filtrate is collected twice and poured into the boiling pot;

[0041] (3) Heat and boil for 60 minutes, control the final wo...

Embodiment 3

[0045] A beer with strong hop aroma, comprising the following raw materials in proportion by weight: 220 parts of barley malt, 4 parts of caramel malt, 0.54 part of aromatic hops, 0.5 part of brewer's yeast dry powder, and 1000 parts of water. Aroma hops are Saaz.

[0046] The preparation method comprises the following steps:

[0047] (1) Grind 220 parts by weight of barley malt and 4 parts by weight of caramel malt into malt powder with broken skin but not broken, put it into a mash pot with 1000 parts by weight of water in advance, and go through three saccharification heat preservation processes in sequence: 53 ℃ for 45 minutes, 65 ℃ for 50 minutes, 72 ℃ for 15 minutes to obtain mash;

[0048] (2) The saccharification mash is circulated and filtered until the wort is clear, and the wheat grains are filtered again with the washing water, and the filtrate is collected twice and poured into the boiling pot;

[0049] (3) Heat and boil for 60 minutes, control the final wort vo...

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Abstract

The invention discloses beer rich in hops aroma and a preparation method of the beer rich in hops aroma. The beer is prepared from, by weight, 220-240 parts of barley malt, 4-5 parts of burnt malt, 0.54-0.66 part of aroma hops, 0.5-1.5 parts of saccharomyces cerevisiae powder and 1000 parts of water. The beer is prepared by malt saccharification, filtering, boiling, rotary precipitation, cooling, inoculation of the saccharomyces cerevisiae powder, primary fermentation and secondary fermentation. The defect that existing beer is thin in taste and not predominated in hops aroma is overcome, the beer gains more high-quality delicate-bitterness beta-acid and essential oil aroma components in hops to realize outstanding aroma and taste harmony so as to meet tastes of consumers preferring beer with outstanding hops aroma.

Description

technical field [0001] The invention relates to the technical field of beer brewing. Background technique [0002] Beer is one of the alcoholic beverages with the largest output and the widest popularity in the world, and hops are an important raw material for beer brewing. The most brewing components of hops are hop resins, hop oils and polyphenols. Among them, α-acid, β-acid and a series of oxidative polymerization products in hop resin endow beer with bitterness; polyphenols can clarify wort, give beer mellow body and anti-oxidation; hop oil is an important aroma source of beer . In order to improve the utilization rate of these components with brewing value, and also for the convenience of transportation, storage and use, modern industry uses hops in the form of granules or extracts. [0003] Granular hop products can be divided into bitter hops and aroma hops. The difference between the two mainly lies in the content of the main components. Bitter hops contain more h...

Claims

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Application Information

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IPC IPC(8): C12C7/20C12C11/02C12R1/865
CPCC12C7/205C12C11/02
Inventor 王鑫昕耿霄吴子龙
Owner 河北魏陵酒业有限公司
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