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Primary pulp beer and brewing method thereof

A technology of beer and hops, which is applied in the field of puree beer and its preparation, can solve the problems of singleness and no innovation in alcohol content, and achieve the effect of personalized taste and strong beer flavor

Active Publication Date: 2018-01-05
山东圣洲海洋生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production of well-known craft puree beer adopts the traditional brewing method, and there is no innovation in the chroma, taste and alcohol content of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Main raw materials for brewing:

[0025] Wheat malt (30wt%), barley malt (65wt%), caramel malt (5wt%)

[0026] 2) Saccharification

[0027] Add 78°C demineralized water with a material-to-water ratio of 1.0:3.5 to the crushed and mixed brewing raw materials, adjust the water temperature to 68°C for 70 minutes, and use 100°C demineralized water with a material-to-water ratio of 1.0:1.5 to kill enzymes Filtrate, and then filter with a 76°C softening water washing tank with a material-to-water ratio of 1.0:1.5 to release maltose and form wort, and the wort concentration is 12-15°;

[0028] 3) filter

[0029] The wort that step 2) is obtained is filtered;

[0030] 4) boil

[0031] Boil the filtered wort, after boiling, add 0.02wt% of Crystal American hops, 0.02wt% of Nugget American imported hops, 0.02wt% of Marynka Polish hops and 0.25 wt% Sichuan green peppercorns, after the above seasonings are added, continue to boil for 10 minutes;

[0032] 5) spin sink

[00...

Embodiment 2

[0038] 1) Main raw materials for brewing:

[0039] Wheat malt (30wt%), barley malt (65wt%), caramel malt (5wt%)

[0040] 2) Saccharification

[0041] Add 78°C demineralized water with a material-to-water ratio of 1.0:3.5 to the crushed and mixed brewing raw materials, adjust the water temperature to 68°C for 70 minutes, and use 100°C demineralized water with a material-to-water ratio of 1.0:1.5 to kill enzymes Filtrate, and then filter with a 76°C softening water washing tank with a material-to-water ratio of 1.0:1.5 to release maltose and form wort, and the wort concentration is 12-15°;

[0042] 3) filter

[0043] The wort that step 2) is obtained is filtered;

[0044] 4) boil

[0045] Boil the filtered wort, after boiling, add 0.02wt% of Crystal American hops, 0.02wt% of Nugget American imported hops, 0.02wt% of Marynka Polish hops and 0.25 Wt% apple extract, after the above seasonings are added, continue to boil for 10 minutes;

[0046] The apple extract is extracted ...

Embodiment 3

[0053] 1) Main raw materials for brewing:

[0054] Wheat malt (25wt%), barley malt (69wt%), caramel malt (5wt%), crystal malt (1wt%)

[0055] 2) Saccharification

[0056] Add 78°C demineralized water with a material-to-water ratio of 1.0:3.5 to the crushed and mixed brewing raw materials, adjust the water temperature to 68°C for 70 minutes, and use 100°C demineralized water with a material-to-water ratio of 1.0:1.5 to kill enzymes Filtrate, and then filter with a 76°C softening water washing tank with a material-to-water ratio of 1.0:1.5 to release maltose and form wort, and the wort concentration is 12-15°;

[0057] 3) filter

[0058] The wort that step 2) is obtained is filtered;

[0059] 4) boil

[0060]Boil the filtered wort, after boiling, add 0.02wt% Cascade hops, 0.02wt% Magnum hops, 0.02wt% Centennial hops and 0.25wt% Sichuan Qing Zanthoxylum bungeanum, after adding the above seasonings, continue to boil for 10 minutes;

[0061] 5) spin sink

[0062] The product...

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Abstract

The invention belongs to the technical field of beer brewing, in particular to primary pulp beer and a preparation method thereof. The primary pulp beer is prepared from the following raw materials: base malts, special malts, at least three varieties of european hop flowers, Sichuan green prickleyash and / or fruit extracting solutions. The beer brewed by the method is added with special food auxiliaries, is added with Sichuan special prickleyash and / or various fruit extracting solutions, and is added with various different european hop flowers, so that color and flavor of the primary pulp beerare improved.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to puree beer and a preparation method thereof. Background technique [0002] Beer is an international wine product with rich nutrition and low alcohol content, which is loved by consumers. There are many types and varieties of beer, and consumers have different taste requirements for beer because of their different regions, climates and eating habits. [0003] Raw beer is a kind of special beer. The biggest difference from other ordinary beers is that it is fermented with a malt meter after saccharification of 100% malt, and it does not filter, dilute, or add any other substances. The raw beer has not been filtered to retain the active yeast in the fermentation process. Because it contains a certain amount of active yeast, it presents a certain turbidity, rich in foam, strong aroma, fresh and pure taste, and unique flavor. It is a veritable name in the beer family...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C5/02C12C11/02
Inventor 刘军秦德文林绍华
Owner 山东圣洲海洋生物科技股份有限公司
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