Low-fermentation-degree turbid wheat dry beer and brewing method thereof

A low-fermentation and turbid technology, applied in the field of fermented food processing, can solve the problems of poor solubility of gluten powder and application limitations, and achieve the effect of rich and harmonious yeast aroma, low alcohol content and low residual sugar content

Active Publication Date: 2016-10-12
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor solubility of gluten, its

Method used

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  • Low-fermentation-degree turbid wheat dry beer and brewing method thereof
  • Low-fermentation-degree turbid wheat dry beer and brewing method thereof
  • Low-fermentation-degree turbid wheat dry beer and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] 1. Preparation of wort

[0020] Beer barley malt and wheat sprouts are mixed at a mass ratio of 1:1 and crushed. Based on the total mass of the mixture of beer barley malt and wheat sprouts as 100%, add water to the total feed water of 1:4 (m / m), add heat resistance Alpha-amylase 0.01% (m / m) is saccharified to prepare wort. The saccharification start temperature is 45℃, the heating rate is 1℃ / min, the protein resting temperature is 55℃, the saccharification temperature is 63℃, and the liquefaction temperature is 72℃. The end of liquefaction is 20min after the disappearance of the iodine reaction. Filter and wash the grains at 80℃. Add hop granules at a dosage of 1.5g / L, boil at 100°C for 45min, cool to 16°C, and pass in sterile air until the dissolved oxygen content of the wort is 8.7mg / L to obtain a shaped wort.

[0021] 2. Fermentation

[0022] According to the above beer yeast and stereotyped wort mass ratio of 1:100 inoculation, alcohol fermentation is...

Example Embodiment

[0024] Example 2

[0025] 1. Preparation of gluten powder emulsion

[0026] Mix gluten and sodium hydroxide aqueous solution (1.5%, m / m) at a mass ratio of 1:6, heat to boiling, keep at 90°C for 10 hours, and centrifuge to remove precipitation to obtain a uniform gluten powder emulsion. Use Lactic acid adjusts the pH value of the gluten emulsion to 6.0 for use.

[0027] 2. Preparation of wort

[0028] Beer barley malt and wheat sprouts are mixed at a mass ratio of 1:1 and crushed. Based on the total mass of the mixture of beer barley malt and wheat sprouts as 100%, the gluten emulsion prepared in step 1) is added to it. Prion powder accounts for 5% of the total malt mixture, then add water to the total material-to-water ratio of 1:4 (m / m), add high-temperature resistant α-amylase and protease 0.01% (m / m) for saccharification to prepare wort . The saccharification start temperature is 45℃, the heating rate is 1℃ / min, the protein resting temperature is 55℃, the saccharification tempe...

Example Embodiment

[0033] Example 3

[0034] 1. Preparation of gluten powder emulsion

[0035] Mix gluten and sodium hydroxide aqueous solution (1.5%, m / m) at a mass ratio of 1:6, heat to boiling, keep at 90°C for 10 hours, and centrifuge to remove precipitation to obtain a uniform gluten powder emulsion. Use Lactic acid adjusts the pH value of the gluten emulsion to 6.0 for use.

[0036] 2. Preparation of wort

[0037] Beer barley malt and wheat sprouts are mixed at a mass ratio of 1:1 and crushed. Based on the total mass of the mixture of beer barley malt and wheat sprouts as 100%, the gluten emulsion prepared in step 1) is added to it. Prion powder accounts for 10% of the total malt mixture, then add water to the total material-to-water ratio of 1:4 (m / m), add high temperature resistant α-amylase and protease 0.01% (m / m) each for saccharification to prepare wort . The saccharification starting temperature is 45℃, the heating rate is 1℃ / min, the protein resting temperature is 55℃, the saccharificat...

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Abstract

The invention relates to low-fermentation-degree turbid wheat dry beer and a brewing method thereof. The barley malt and wheat malt are adopted as main raw materials which are added with a wheat gluten emulsion at certain proportion, and the turbid wheat beer is prepared by the steps of saccharification, fermentation and storage. In the invention, the wheat gluten solution after heating and alkaline hydrolysis treatment is applied to the preparation of wort for the first time, and protease is added in the wort preparation process to enhance the dissolution of the wheat gluten protein; by adding the treated wheat gluten emulsion, relative mass fraction of sugar in the wort can be reduced, and the obtained dry beer has the characteristics of low alcohol content, low fermentation degree, low content of residual sugar, high protein content, richer nutrition and more delicate and lasting foam; and moreover, the turbidity of the finished product of wine is remarkably raised, the turbidity is stable and lasting, the alcohol content is low, the protein content is high, and the content of residual sugar is lower than 5g/L.

Description

(1) Technical field [0001] The invention relates to a low-fermentation turbid wheat dry beer and a brewing method thereof, and aims at developing new turbid wheat beer products and researching new technologies for beer brewing, belonging to the technical field of fermented food processing. (2) Background technology [0002] Wheat beer generally refers to a type of beer brewed by adding part of wheat malt or wheat in addition to barley malt. my country’s national beer standard (GB 4927) stipulates: Wheat beer refers to beer brewed with wheat malt (more than 40% of malt) and water as the main raw materials, and has a special aroma produced by the brewing of wheat malt. In addition to its characteristics, Other requirements shall comply with the regulations of the corresponding type of beer. Turbid wheat beer is an unfiltered beer made from barley malt and wheat sprouts as the main raw materials and fermented by the above beer yeast. It has the characteristics of turbid body, rich a...

Claims

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Application Information

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IPC IPC(8): C12C12/04C12C5/00C12R1/865
CPCC12C5/00C12C5/004C12C12/04C12C2200/01
Inventor 杜金华胡秀楠张兆安郭萌萌
Owner SHANDONG AGRICULTURAL UNIVERSITY
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