Production process of sugarcane-flavored beer and sugarcane-flavored beer

Abstract

The invention relates to the field of beer production, in particular to a sugarcane-flavored beer production process. The sugarcane-flavored beer production process specifically includes: malt crushing, stirring, heating and standing to obtain mash, heating and standing to obtain saccharified liquid, heating to inactivate enzymes, adding hops during boiling, and obtaining clear wort through filtration or whirling precipitation; After the wort is cooled and aerated, it is fermented at a suitable temperature, sake, and a certain proportion of sugarcane juice is added, then fermented and filtered, cooled and left to stand, and finally sugarcane-flavored beer is obtained. By adding sugarcane juice during the fermentation process, it can effectively The nutrition and flavor of sugarcane are preserved in beer, and the content of esters in beer is increased at the same time.

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...

Examples

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...

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...

Examples

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...