Sugarcane-flavored beer production technology and sugarcane-flavored beer

A production process and beer technology, applied in the field of beer manufacturing, can solve problems such as affecting the flavor of beer and low content, and achieve the effects of improving abiotic stability and increasing content

Active Publication Date: 2019-02-19
广西开帆智能科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the beer obtained in the prior art has a low content of fruity esters, which affects the local flavor of beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Apply 5% water of malt weight on the surface of dry malt, and carry out malt crushing when there are no water drops on the surface of malt, so that the ratio of malt coarse grains to malt fine grains is 1:2.

[0029] Put crushed malt and 6 times the amount of water into the mash pot and mix, stir and heat up to 37°C, stop stirring and keep warm for 20 minutes, stir again and heat up to 55°C, stop stirring and keep warm for 40 minutes to obtain mash, put After stirring the mash, the temperature was raised to 65°C at a heating rate of 1°C / min, then the stirring was stopped and left to stand for 60 minutes to obtain a saccharification liquid.

[0030] Heat and stir the saccharified solution, stop stirring when heated to 80°C, let it stand for 12 minutes, filter to obtain the enzyme-inactivated saccharified solution, and add 0.05% by weight of the enzyme-inactivated saccharified solution when the enzyme-inactivated saccharified solution is boiled for 10 minutes For hops, wh...

Embodiment 2

[0035] Apply 5% water of malt weight on the surface of dry malt, and carry out malt crushing when there are no water drops on the surface of malt, so that the ratio of malt coarse grains to malt fine grains is 1:2.

[0036] Put crushed malt and 7 times the amount of water into the mash pot and mix, stir and heat up to 37°C, stop stirring and keep warm for 20 minutes, stir again and heat up to 55°C, stop stirring and keep warm for 40 minutes to obtain mash, Stir the mash and raise the temperature to 65°C at a heating rate of 1°C / min, then stop stirring and let it stand for 60 minutes to obtain a saccharification liquid.

[0037] Heat and stir the saccharified solution, stop stirring when heated to 80°C, let it stand for 12 minutes, filter to obtain the enzyme-inactivated saccharified solution, and add 0.04% of the enzyme-inactivated saccharified solution when the enzyme-inactivated saccharified solution is boiled for 15 minutes For hops, when the enzyme-inactivating saccharific...

Embodiment 3

[0041] Apply 5% water of malt weight on the surface of dry malt, and carry out malt crushing when there are no water drops on the surface of malt, so that the ratio of malt coarse grains to malt fine grains is 1:2.

[0042] Put crushed malt and 5 times the amount of water into the mash pot and mix, stir and heat up to 37°C, stop stirring and keep warm for 20 minutes, stir again and heat up to 55°C, stop stirring and keep warm for 40 minutes to obtain mash, Stir the mash and raise the temperature to 65°C at a heating rate of 1°C / min, then stop stirring and let it stand for 60 minutes to obtain a saccharification liquid.

[0043] Heat and stir the saccharified liquid, stop stirring when heated to 80°C, let it stand for 12 minutes, filter to obtain the enzyme-inactivated saccharified liquid, and add 0.05% of the enzyme-inactivated saccharified liquid when the enzyme-inactivated saccharified liquid is boiled for 8 minutes For hops, when the enzyme-inactivating saccharification sol...

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Abstract

The invention relates to the field of beer manufacturing, in particular to a sugarcane-flavored beer production technology. The sugarcane-flavored beer production technology particularly comprises thesteps that malt is crushed, stirring, heating and standing are conducted, mash is obtained, heating and standing are conducted, saccharification liquid is obtained, warming and enzyme deactivation are conducted, in the boiling process, hops are added, and clear mash is obtained through filtration or swirling precipitation; the mash is cooled and subjected to oxygenation, then fermentation and liquor clearing are conducted at a proper temperature, a certain percentage of sugarcane juice is added, fermentation and filtration are conducted, cooling and standing are conducted, and finally sugarcane-flavored beer is obtained; by adding the sugarcane juice in the fermentation process, the nutrition and flavor of sugarcane can be effectively stored in the beer, and meanwhile the content of esters in the beer is increased.

Description

technical field [0001] The invention relates to the field of beer production, in particular to a sugarcane-flavored beer production process and sugarcane-flavored beer. Background technique [0002] Beer is made from malt and water as the main raw materials, added with hops (including hop products), and fermented by yeast. It is a carbon dioxide-containing, sparkling, low-alcohol fermented wine. [0003] The existing beer production process specifically includes steps such as crushing of raw materials, saccharification, wort filtration, wort boiling, wort cooling, fermentation, and filtration. In order to improve the aroma of hops and improve the taste, hops are added during the fermentation process to prevent The volatilization of aromatic essential oils in hops, through the alcohols and esters produced during the fermentation process, makes beer have a distinct fruity aroma. [0004] However, the beer obtained in the prior art has a low content of fruity esters, which aff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00
CPCC12C5/00
Inventor 黄凯宁方尧陈延张齐军梁勇雷艳萍何惠欢
Owner 广西开帆智能科技有限公司
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