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Preparation method of judgment sample for evaluating bitterness quality of limited quantity of hops

A sample preparation and hop technology, applied in the field of beer brewing, to achieve the effect of improving evaluation efficiency

Active Publication Date: 2017-05-31
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The obtained samples are similar to the commercial beer in terms of flavor substances, carbon dioxide content, liquor body and other factors that affect the evaluation of bitterness quality.

Method used

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  • Preparation method of judgment sample for evaluating bitterness quality of limited quantity of hops
  • Preparation method of judgment sample for evaluating bitterness quality of limited quantity of hops

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preparation example Construction

[0033] The embodiment of the present invention provides a method for preparing evaluation samples for evaluating the bitter quality of a limited number of hops, which specifically includes the following steps:

[0034] S1: Preparation of hop tea

[0035] After boiling 2.2 liters of deionized water, add an appropriate amount of hops once in the initial boiling, boil for 55-65 minutes, control the evaporation rate to 9-11%, cool and filter to obtain 2 liters of hop tea with a bitterness value of 30-40EBC.

[0036] In this step, a small amount of hops can be used to obtain high-bitter hop tea so that the fermented liquid can be mixed and diluted to a bitterness value similar to that of the large-scale production process, so as to ensure the flavor of the sample for evaluation. As a preferred embodiment of the present invention, in this step, boil for 60 minutes, control the evaporation rate to 10%, cool and filter to obtain 2 liters of hop tea with a bitterness value of 35EBC.

[...

Embodiment 1

[0056] Preparation of hop tea

[0057] After boiling 2.2 liters of deionized water, add an appropriate amount of hops once at the initial boiling, boil for 60 minutes, control the evaporation rate to 10%, cool and filter to obtain 2 liters of hop tea with a bitterness value of 35EBC;

[0058] Preparation of 500 liters of hop-free wort fermentation broth

[0059] Saccharification process: brewing malt with a store value of 42% and a chroma of 5EBC; the hardness of the brewing water is 7 German degrees; the saccharification curve of the leaching method: 55°C for 20 minutes at a constant temperature; 1°C / min to 65°C for 60 Minutes; then 1.5 ℃ / min to 70 ℃, filter; filter residual sugar control at 2.3;

[0060] Boiling and whirling process: boiling at normal pressure for 60 minutes, evaporation rate 10%, no hops added, wort concentration controlled at 15 degrees, wort swirling in whirling tank for 20 minutes;

[0061] Fermentation process: Add fresh Lager yeast at 1 g / 100 ml, o...

Embodiment 2

[0065] Preparation of hop tea

[0066] After boiling 2.2 liters of deionized water, add an appropriate amount of hops once at the initial boiling, boil for 55 minutes, control the evaporation rate to 9%, cool and filter to obtain 2 liters of hop tea with a bitterness value of 30EBC;

[0067] Preparation of 500 liters of hop-free wort fermentation broth

[0068] Saccharification process: brewing malt with a store value of 41% and a color of 5EBC; the hardness of the brewing water is 6 German degrees; the saccharification curve of the leaching method: 54°C for 19 minutes; 0.5°C / min to 64°C for 55°C Minutes; then 1 ℃ / min temperature rise to 68 ℃, filter; filter residual sugar control at 2.2;

[0069] Boiling and whirling process: boiling at normal pressure for 55 minutes, evaporation rate 10%, no hops added, wort concentration controlled at 15 degrees, wort swirling in whirling tank for 15 minutes;

[0070] Fermentation process: add fresh Lager yeast at 1 g / 100 ml, oxygenate ...

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Abstract

The invention provides a preparation method of a judgment sample for evaluating the bitterness quality of a limited quantity of hops, belonging to the field of beer brewing. The preparation method provided by the invention is specifically designed according to the hops tea boiling technology and hops-free wort fermentation technology and ensures that the judgment sample is similar to commercial beer in the indexes such as concentration, bitterness value, carbon dioxide concentration, alcohol-ester ratio, maturity and fermentation degree; by mixing the judgment sample with commercial beer in a mixer and applying carbon dioxide backpressure to the mixer, the carbon dioxide concentration of the judgment liquid is close to that of commercial beer; and long-time standing at low temperature facilitates effective fusion of the hops tea and fermentation liquid. The preparation method meets the need for judging the hops bitterness quality in a similar matrix background of true beer. The problem that evaluation by directly adding hops for fermentation cannot be realized due to the lack of hops is solved.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a method for preparing evaluation samples for evaluating the bitterness quality of a limited number of hops. Background technique [0002] Different hop varieties give beer different bitterness and aroma. With the increasing development of new varieties of hops in the world, the early evaluation of new varieties of hops has been put on the agenda of hop breeders and brewers. However, due to the small amount of hop samples that can be obtained in the early stage of hop development, usually only a few tens of grams, or even It is difficult to directly evaluate the quality of hop bitterness through large-scale brewing experiments. [0003] At present, the industry usually uses the hop tea method to evaluate the bitterness of a limited number of hop varieties. For example, 1 gram of hops is boiled in 1500 ml of water for 1 minute and then cooled to taste. However, flavor substances such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/38G01N1/40
CPCG01N1/38G01N1/4022G01N2001/386
Inventor 董建军郝俊光周月南常宗明邓阳李登顺张志军李梅闫鹏陈华磊
Owner TSINGTAO BREWERY