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Belgian type white beer and making method thereof

A production method and technology of white beer, which is applied in the field of beer brewing, can solve the problems of low acetic acid content, high foam retention, and low foam retention of acetic acid content, and achieve the goals of reducing content, improving foam retention, and reducing secondary production Effect

Active Publication Date: 2020-12-18
广州南沙珠江啤酒有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to address the problems of high acetic acid content and low foam retention in the existing white beer, and provide a production method of Belgian white beer, the obtained beer has the characteristics of low acetic acid content and high foam retention , and can keep the original flavor of beer without pasteurization

Method used

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  • Belgian type white beer and making method thereof
  • Belgian type white beer and making method thereof
  • Belgian type white beer and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A Belgian-style white beer obtained by:

[0027] 1) Light-colored barley malt and wheat malt are selected as raw materials, and the weight ratio of light-colored barley malt and wheat malt is 6:4; wherein, the protein content of light-colored barley malt is 9.0% to 12.0%, and the foam protein content is ≥ 4.0g / kg; the protein content of wheat malt is 11.5% to 14.5%, and the foam protein content is ≥7.5g / kg. Crush the ingredients and set aside.

[0028] 2) Put the pulverized raw materials into the mash pot, add water, saccharify with gradient temperature increase, and filter the wort; the gradient temperature increase is carried out according to the following heating program: first, the temperature is raised to 50°C, kept for 30 minutes, then heated to 62°C, kept for 50 minutes, and continued to heat up Heat to 68°C, hold for 15 minutes, raise the temperature to 72°C, hold for 30 minutes, and finally raise the temperature to 78°C.

[0029] 3) The filtered wort was boi...

experiment example 1

[0049] The foam retention of test embodiment and comparative example beer, sample is preserved at 20 ℃ of constant temperature, and test result is as shown in table 1:

[0050] Table 1 Beer foam retention test results

[0051]

[0052] The protease A content of test embodiment and comparative example beer, sample is preserved at 20 ℃ constant temperature, and test result is as shown in table 2:

[0053] Protease A test result in table 2 beer

[0054]

[0055] The acetic acid and 4-vinylguaiacol contents of the beers of the test examples and comparative examples were tested, and flavor evaluation was carried out. The samples were stored at a constant temperature of 20° C. The results are shown in Table 3:

[0056] Table 3 Test results of acetic acid and 4-vinylguaiacol content in beer

[0057]

[0058] From the above results, it can be seen that the secondary fermented Belgian-style white beer in the pop can of Example 1 of the present invention has low acetic acid a...

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Abstract

The invention provides Belgian type white beer and a making method thereof, and relates to the field of beer brewing. The beer is made through the following method that S1, barley malt and wheat maltare selected as raw materials and smashed for use; S2, the smashed raw materials are mixed with water, gradient heating saccharification is conducted, filtering is conducted after saccharification iscompleted, wort is obtained and boiled, lactic acid and particle hops are added in the boiling process, and cooling is conducted after boiling is completed; S3, oxygen is added into the cooled wort, Ale type fermentation yeast is added for primary fermentation, centrifugation is conducted after primary fermentation is completed, and beer liquid is reserved; and S4, syrup and Lager type yeast are added into the beer liquid, filling is conducted, low-temperature storage is conducted for secondary fermentation, and the Belgian type white beer is obtained after secondary fermentation is mature. The Belgian type white beer has the advantages of being low in acetic acid content, high in foam retention, unique and pure in flavor and taste and the like.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a Belgian white beer and a preparation method thereof. Background technique [0002] Belgian-style white beer is fermented with the above yeast and undergoes secondary fermentation in the bottle. The resulting wine has a special 4-vinylguaiacol flavor, unique aroma and mellow taste. Due to the need for secondary fermentation, the fermentation process produces more CO 2 , CO in wine body 2 The content is relatively high. In order to prevent the product from deforming after packaging, glass bottles are usually used for filling and pasteurization. [0003] Secondary fermented Belgian white beer usually uses wheat malt as raw material and uses the above yeast for high-temperature fermentation. Although the content of 4-vinyl guaiacol produced is relatively high, the organic acid (such as acetic acid) produced by fermentation at the same time The content of alcohol is also relatively hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C11/00C12C7/20C12C7/04C12C5/00
CPCC12C12/006C12C11/003C12C7/205C12C7/042C12C5/00C12C2200/01
Inventor 林盛恒涂京霞刘静陈浩旋黄盖中林淑佳
Owner 广州南沙珠江啤酒有限公司
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