Alcohol-ester coordinated whole wheat Pearson beer and preparation method thereof

A technology of beer and alcohol ester, applied in the field of beer, which can solve the problems of poor drinkability, uncoordinated alcohol and ester flavor, and high content of higher alcohols, achieve good coordination of bitterness/alcohol ester flavor, and solve the problem of high content of higher alcohols , good coordination effect

Active Publication Date: 2019-01-11
TSINGTAO BREWERY
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Problems solved by technology

[0004] The present invention proposes an alcohol-ester coordinated whole-wheat Pilsner beer and a preparation method thereof. The beer not only retains the characteristics of high bitterness of Pilsner beer, but also has bitterness, sweetness, bitterness / alcohol ester flavor in taste It has the characteristics of good coordination and no aftertaste, which solves the current situation of domestic whole wheat Pilsner beer with high content of higher alcohols, uncoordinated flavors of alcohol esters and poor drinkability.

Method used

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  • Alcohol-ester coordinated whole wheat Pearson beer and preparation method thereof
  • Alcohol-ester coordinated whole wheat Pearson beer and preparation method thereof
  • Alcohol-ester coordinated whole wheat Pearson beer and preparation method thereof

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preparation example Construction

[0027] The embodiment of the present invention also provides a method for preparing the alcohol ester coordination type whole wheat Pilsner beer according to the above embodiment, comprising the following steps:

[0028] S1: Select Pilsner malt with light-colored caramel malt and water as the main raw materials, mix it with a material-water ratio of 1:3-1:4, and carry out two-stage mashing at 62-72°C. During the mashing process, the wort α- The N content is less than 180 mg / L.

[0029] In this step, when the malt is mixed with water, the requirements for the feeding time of the malt are different, that is, the dry crushed malt is fed at 50-55°C, and the wet crushed malt is fed at 62-65°C, so as to ensure the malt after crushing. Take advantage of. In addition, in this step, the saccharification process is optimized as a two-stage saccharification, and the traditional saccharification low-temperature protein resting process is cancelled, so that the α-N content of the wort can...

Embodiment 1

[0042] Barley malt (French Malt Sebastian Peel Malt 30%-49%, French Malt Quench Pearson Malt 25%-30%, Added Malt Copeland Pearson Malt 25%-30%, Light Color Caramel Malt CaraHell 1%-10% ), water as the main raw material, crushing→saccharification→filtering→boiling (hops Hallertauer Tradition 36%, Hersbrucker 64%)→gyroscope precipitation→cooling→oxygenation→adding the following yeast→fermentation→filtration→sterilization→that is, 10.5°P alcohol Ester-coordinated whole-wheat Pilsner beer.

Embodiment 2

[0044] Barley malt (French Malt Sebastian Peel Malt 30%-49%, French Malt Quench Pearson Malt 25%-30%, Added Malt Copeland Pearson Malt 25%-30%, Light Color Caramel Malt CaraHell 1%-10% ), water as the main raw material, through crushing→saccharification→filtering→boiling (hops Hallertauer Tradition 100%)→gyroscope sedimentation→cooling→oxygenation→adding the following yeast→fermentation→filtration→sterilization→the 10.5°P alcohol ester coordination type Type whole wheat pilsner beer.

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Abstract

The invention provides alcohol-ester coordinated whole wheat Pearson beer and a preparation method thereof, belonging to the technical field of beer, which can solve the present situation of high alcohol content, inconsistent alcohol ester flavor and poor drinkability of whole-wheat Pearson beer. The alcohol-ester coordinated whole-wheat Pearson beer is prepared from hops of Pearson malt, light-colored scorched malt and humulone less than or equal to 30% by the following fermentation method, and the wort concentration of the beer is 10.5-11.5 deg. P, wort alpha-N content is less than 180 mg/L,bitterness is 20-30EBC, higher alcohols less than 80mg/L, chromaticity 6-9EBC, RDF at 65-68%, and that proportion of isohumulone in the beer is less than or equal to 35%, and the alcohol-ester ratiois 5-7. The beer formula provided by the invention can be applied to the production of alcohol-ester coordinated whole wheat Pearson beer.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to an alcohol-ester coordination type whole wheat Pilsner beer and a preparation method thereof. Background technique [0002] Pilsner beer is the first lager beer in the world, and it is also the largest-selling beer in Europe. It has a high bitterness quality, usually between 20-30EBC. The coordination of bitterness, alcohol ester and refreshing are the key indicators that distinguish it from other lager beers. [0003] At present, the bitterness of ordinary domestic lager beer is usually between 6-12EBC, the bitterness coordination is not good, and the alcohol ester flavor is prominent. Therefore, how to optimize the formula of Pilsner beer so that it can retain the characteristics of high bitterness of European lager beer At the same time, it can meet the taste requirements of the Chinese people. It has the characteristics of bitterness and sweetness, no bitterness, and the coordi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C1/18C12C7/04
CPCC12C1/18C12C7/042C12C12/00
Inventor 樊伟尹花董建军常宗明邢磊钱中华黄树丽胡孝丛刘晓琳闫鹏陈华磊
Owner TSINGTAO BREWERY
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