A low-temperature brewing process of beer with high malt aroma

A malt and aroma technology, applied in beer brewing, wort preparation, beer fermentation methods and other directions, can solve problems such as undisclosed beer high malt aroma, achieve pure and strong malt aroma, enhance core competitiveness, and taste soft and harmonious Effect

Active Publication Date: 2019-05-03
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no brewing process that can significantly improve the malt aroma of beer. Only the invention patent of Tsingtao Brewery Co., Ltd. 201410052207.3 "A method for preparing malt with high malt aroma and its beer" mentions the use of high malt aroma malt It is beneficial to improve the malt aroma of beer, but it does not disclose how to improve the high malt aroma of beer through the improvement of brewing process

Method used

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  • A low-temperature brewing process of beer with high malt aroma
  • A low-temperature brewing process of beer with high malt aroma
  • A low-temperature brewing process of beer with high malt aroma

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Process for preparing high-malt aroma beer by adding malt and Australian malt

[0029] 1) Selection of raw materials: Common malts——additional malt and Australian malt are selected as brewing raw materials, and japonica rice is used as auxiliary material, of which 45% are added malt, 25% are Australian malt, and 30% are japonica rice.

[0030] 2) Wort preparation

[0031] ①Gelatification: After the rice is pulverized by a rice grinder, the mash is transferred into the gelatinization pot, and an appropriate amount of high-temperature-resistant α-amylase is added. Under the joint action of heat and amylase, the rice starch is decomposed into soluble oligosaccharides and dextrin, which is The saccharification process lays the foundation for obtaining a large amount of fermentable sugar and improving sugar extract.

[0032] ②Saccharification: The malt is crushed by a malt grinder, then transferred to mash and enters the mash pot, the pH value of the mash is adju...

Embodiment 2

[0040] Example 2: Process for preparing high-malt aroma beer using domestic malt

[0041] 1) Raw material selection: choose common domestic malt—Northwest malt as brewing raw material, and japonica rice as auxiliary material, of which Northwest malt accounts for 70%, and japonica rice accounts for 30%.

[0042] 2) Wort preparation

[0043] ①Gelatification: Rice decomposes starch into soluble oligosaccharides and dextrin under the action of high temperature-resistant α-amylase in the gelatinization pot under the environment of suitable temperature, pH and substrate concentration, which is the saccharification process. Lay the groundwork for obtaining large amounts of fermentable sugars and increasing sugar extract.

[0044] ②Saccharification: The crushed malt enters the mash pot, the pH of the mash is adjusted to 5.7, and the resting temperature of the protein is controlled at 50°C. After the rest of the protein, the gelatinized mash is pumped into the mash tun, mixed with th...

Embodiment 3

[0065] Example 3: Beer preparation process containing 4% high malt aroma malt

[0066] 1) Raw material selection: choose high-malt fragrant malt, added malt and Australian malt as brewing raw materials, and japonica rice as an auxiliary material, of which high-malt fragrant malt accounts for 4%, added malt accounts for 45%, Australian malt accounts for 21%, and japonica rice accounts for 30% %. (Wherein, high malt aroma malt is prepared by the preparation method of 201410052207.3 "A kind of malt preparation method with high malt aroma and beer thereof")

[0067] 2) Wort preparation

[0068] ①Gelatification: The crushed rice enters the gelatinization pot, and an appropriate amount of high-temperature-resistant α-amylase is added. Under the joint action of heat and amylase, the starch in the rice is decomposed into soluble oligosaccharides and dextrin, and a large amount is obtained for the saccharification process. Fermentable sugars and the basis for increasing sugar extract...

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Abstract

The invention relates to the technical field of beer brewing and especially relates to a beer low-temperature brewing technology with high malt fragrance. The technology comprises three steps of selecting raw materials, preparing malt and fermenting beer. According to the beer brewing technology provided by the invention, a large amount of amino compounds and carbonyl compounds are acquired through a saccharification control technique and sufficient substrate is supplied to Maillard reaction. The malt is boiled under a high-pressure condition, the Maillard reaction rate is increased and a large amount of Maillard reaction products are quickly enriched. A low-temperature long-time fermenting technique is adopted for fully fusing malt fragrance substance with wine liquid; the content of malt aroma substance in the wine liquid is efficiently maintained; the beer has pure, natural, thick and typical malt fragrance; the wine is clean and coordinate; the alcohol ester is balanced.

Description

technical field [0001] The invention relates to the field of beer brewing technology, in particular to a low-temperature brewing technology of beer with high malt aroma. Background technique [0002] With the rapid development of the beer market, the demand for high-end products is increasing day by day, but the taste difference between different beer varieties is not obvious, and the phenomenon of product homogeneity is relatively serious. It is urgent to make breakthroughs and innovations in brewing technology and develop beer with typical flavor characteristics. New products enhance the core competitiveness of enterprises. [0003] Beer uses malt, hops, and water as the main raw materials, and is fermented by yeast to form a low-alcohol liquor full of carbon dioxide. Its flavor characteristics are closely related to malt, hops, water, and the brewing process. In order to highlight the typical flavor characteristics of beer, the existing products are only researched from ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C5/00C12C7/04C12C7/20C12C11/00
CPCC12C5/00C12C7/04C12C7/205C12C9/02C12C11/003
Inventor 尹花董建军常宗明刘明丽刘晓琳胡孝丛杨梅黄树丽钱中华邓阳
Owner TSINGTAO BREWERY
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