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

A beer and alcohol ester technology, applied in the field of beer, can solve the problems of high alcohol content, uncoordinated alcohol ester flavor, poor drinkability, etc., and achieve high alcohol content, bitterness/alcohol ester flavor coordination Good, well-coordinated effect

Active Publication Date: 2020-12-01
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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preparation example Construction

[0027] Embodiments of the present invention further provides the following steps of one embodiment according to the preparation method of coordinating alcohol ester type wholly Maipiersen beer, comprising:

[0028] S1: selection with a light power Pearson malt malt, water as the main raw materials, to feed water ratio of 1: 3-1: 4 mixture, at 62-72 deg.] C for two-stage saccharification, saccharification process control wort α- N content is less than 180mg / L.

[0029] In this step, the malt is mixed with water, the time required for cutting different malt, the malt is the dry material pulverized at 50-55 deg.] C, wet pulverized malt to feed at 62-65 deg.] C, to ensure that the pulverized malt Take advantage of. Further, in the present step is a two-stage saccharification saccharification process optimization, pause cancel conventional glycated protein cryogenic process, wort may be controlled so that α-N content of less than 180mg / L, while maintaining the starch decomposition,...

Embodiment 1

[0042] In barley malt (malt MAI Sebastian Pierre 30-49%, wheat Quench Pearson method of 25% -30% malt, malt Pearson Jiamai Copeland 25% -30%, pale malt coke CaraHell1% -10%) , water as the main raw material, pulverizing → filtration → boiling → saccharification (hop Hallertauer Tradition36%, Hersbrucker 64%) → → → cooling swirl precipitate oxygenator → Add the following yeast fermentation → → → sterilization → filtration to obtain 10.5 ° P ester coordination of type full Maipiersen beer.

Embodiment 2

[0044] In barley malt (malt MAI Sebastian Pierre 30-49%, wheat Quench Pearson method of 25% -30% malt, malt Pearson Jiamai Copeland 25% -30%, pale malt coke CaraHell1% -10%) , water as the main raw material, pulverizing → filtration → boiling → saccharification (hop Hallertauer Tradition100%) → → → cooling swirl precipitate oxygenator → Add the following yeast fermentation → → → sterilization → filtered to give the alcohol ester 10.5 ° P type full coordination type Maipiersen beer.

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Abstract

An alcohol / ester-balanced all-malt Pilsner beer and a preparation method therefor, relating to the technical field of beer, and able to solve the problems of high higher alcohol content, unbalanced alcohol and ester flavors, and poor drinkability in current all-malt Pilsner beers. In the present alcohol / ester-balanced all-malt Pilsner beer, a Pilsner malt combined with a pale roasted malt, and hops having a cohumulone content of less than or equal to 30% are used as ingredients, and the beer is produced by means of bottom fermentation. The original wort gravity of the beer is 10.5–11.5°P, the original wort α-N content is less than 180mg / L, the bitterness is 20–30 EBC, higher alcohols are less than 80mg / L, the color is 6-9 EBC, and the RDF is between 65–68%. The isocohumulone content of the beer is less than or equal to 35%, and the alcohol / ester ratio is 5–7. The present beer recipe can be used in the production of the alcohol / ester-balanced all-malt Pilsner beer.

Description

Technical field [0001] The present invention belongs to the technical field of beer, in particular, it relates to an ester-type wholly coordination Maipiersen alcohol beer and its preparation method. Background technique [0002] Pearson is the world's first beer, Lager beer and Europe's largest-selling beer, has a high quality bitter, bitter quality is usually between 20-30EBC, with a bitter cool sweet flavor coordination and other characteristics, in particular its Kugan coordination, coordination and refreshing alcohol esters are key indicators from other Lager beer. [0003] Current general domestic Lager beer bitter quality is usually between 6-12EBC, Kugan poor coordination, alcohol ester flavor prominent, therefore, how to optimize Pearson beer recipe, making it both remain in the European Lager beer bitter high quality features at the same time be able to meet people's tastes, with a bitter cool sweet, not bitter, alcohol ester flavor coordination is not prominent feature...

Claims

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Application Information

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Patent Type & Authority Patents(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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