Novel beer produced by replacing hops with clove and preparation method thereof

A technology of cloves and beer, applied in the direction of beer brewing, etc., can solve problems such as unsatisfactory, achieve high commercial benefits, and enhance the effect of added value

Inactive Publication Date: 2019-07-26
陈可旺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while the hop resin in hops inhibits the growth of spoilage microorganisms in beer, it is also the main reason for the bitterness of beer. Although the taste is classic, it cannot satisfy everyone.

Method used

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  • Novel beer produced by replacing hops with clove and preparation method thereof
  • Novel beer produced by replacing hops with clove and preparation method thereof

Examples

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preparation example Construction

[0030] The present invention provides a kind of preparation method that replaces hops with cloves to produce beer, comprises the following steps:

[0031] Step 1, pretreatment: take raw materials, pulverize;

[0032] Step 2, saccharification: saccharifying the pulverized raw materials to obtain wort;

[0033] Step 3. Boiling: Boil the wort, add cloves in proportion after boiling, and the boiling time is 55-70 minutes;

[0034] Step 4, main fermentation: cooling the boiled wort, filtering to obtain cooled wort, moving the cooled wort to a fermenter, adding yeast for main fermentation, and obtaining tender fermentation liquid;

[0035] Step 5. Post-fermentation: Clarify and filter the tender fermentation liquid to remove the settled yeast, move it to the post-fermentation tank, add white sugar in proportion, and carry out post-fermentation to obtain the new beer primary product.

[0036] Specifically, cloves belong to the family Myrtaceae, and the male cloves after the flower ...

Embodiment 1

[0046] Step 1: Mix the raw materials of oatmeal and wheat according to the weight ratio of 3:2, put them into a mill and grind them;

[0047] Step 2: Control the temperature of the boiled drinking water at 70°C, then add the ground raw materials into it and stir evenly for saccharification treatment for 1 hour to obtain wort. between;

[0048] Step 3: Boil the wort. When boiling for 20 minutes, add cloves at a ratio of 3 grams of cloves per kilogram of raw materials; when boiling for 55 minutes, add cloves at a ratio of 2 grams of cloves per kilogram of raw materials, and boil for a total of one Hour;

[0049] Step 4: Collect the boiled wort, wait for it to cool down to 30°C, put in M21 Belgian wheat yeast to activate for 30 minutes, filter, quickly cool down to about 20°C, move the cooled wort to the fermentation tank, and the wort into the tank The temperature is 22°C, and M21 Belgian wheat yeast is added to the fermenter for main fermentation. The main fermentation temper...

Embodiment 2

[0054] Step 1: Mix the raw materials of oatmeal and wheat according to the weight ratio of 3:2, put them into a mill and grind them;

[0055] Step 2: Control the temperature of the boiled drinking water at 66°C, then add the ground raw materials into it and stir evenly for saccharification treatment for 70 minutes to obtain wort, the saccharification treatment adopts constant temperature fermentation, and the temperature is controlled at 65-70°C between;

[0056] Step 3: Boil the wort. When boiling for 20 minutes, add 4 grams of cloves and 3 grams of traditional hops per kilogram of raw materials, and boil for a total of 70 minutes;

[0057] Step 4: Collect the boiled wort, wait for it to cool down to 28°C, put in M21 Belgian wheat yeast to activate for 40 minutes, filter, quickly cool down to about 20°C, move the cooled wort to the fermentation tank, and the wort into the tank The temperature is 20°C, and M21 Belgian wheat yeast is added to the fermenter for main fermentatio...

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Abstract

The invention belongs to the technical field of beer and particularly discloses a novel beer produced by replacing hops with clove and a preparation method thereof. The preparation method comprises the steps: taking and crushing raw materials; saccharifying the crushed raw materials to obtain wort; boiling wort, adding clove in proportion after boiling, wherein the boiling time is 55-70 minutes; cooling the boiled wort, filtering to obtain cooled wort, transferring the cooled wort into a fermentation tank, adding yeast for main fermentation to obtain a tender fermentation liquor; clarifying and filtering the tender fermentation liquor to remove settled yeast, transferring to a post-fermentation barrel, adding white granulated sugar according to the proportion, and performing post-fermentation to obtain a novel primary beer product. In a traditional beer preparation process, the clove is taken as a new beer fermentation main material to replace traditional hops, the novel beer is successfully brewed, the taste is unique, the preparation is easy, and the novel bear has high commercial benefit and has great significance in innovation of beer production and improvement of quality.

Description

technical field [0001] The invention relates to the technical field of beer preparation, in particular to a novel beer produced by using cloves instead of hops and a preparation method thereof. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, and it is the third most consumed beverage in the world after water and tea. Traditional beer uses barley malt, hops, and water as the main raw materials. It is made through saccharification, main fermentation, post-fermentation, and filtration processes. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular sugars and amino acids in beer are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread". [0003] At present, in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
CPCC12C5/008C12C12/00
Inventor 王天楹陈双陈可旺朱晓姝
Owner 陈可旺
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