Preparation method of grain white beer

Abstract

The invention relates to cereal white beer and a preparation method thereof, and the preparation method comprises the following steps: S1, selecting cereals, and soaking the cereals in water; s2, filtering and draining the grains soaked in the step S1, and then cooking the grains; s3, taking out the grains cooked in the step S2, cooling, adding a pure rhizopus koji saccharification leavening agent, uniformly stirring, and performing culture saccharification to form fermented grains; s4, mixing hops and water, boiling, filtering out hops residues, cooling hops water, mixing the cooled hops water with the fermented grains subjected to culture saccharification in S3, and carrying out main fermentation; s5, after main fermentation is completed, vinasse is filtered out; s6, carrying out post-fermentation on the wine liquid and storing the wine; and S7, filtering through a beer filter to obtain the white beer. The invention has the following beneficial effects: by optimizing the production process, the produced beer has high fermentation degree and low purine, and has the advantages of beer characteristics and refreshing taste.

Description

Technical Field

[0001] The invention relates to the field of brewing engineering, in particular to a method for making grain white beer. Background Art

[0002] Traditional beer making raw materials are mainly malt, or some grains (such as rice) are added, but the addition amount is 20-30%. The saccharification is carried out by the saccharifying enzyme of the malt itself (some also add amylase). The modern beer production process has realized semi-automatic production line, and the fermentation process is completed in a controllable fermentation tank at a lower temperature and a relatively sterile environment.

[0003] However, because traditional beer production mainly uses malt as raw material and saccharifying agent, the residual soluble extract in the finished beer is relatively high and the fermentation degree is relatively low, generally 62-70% (GB 4927-2008 Beer has no requirements except that the fermentation degree of dry beer is greater than 72%), and contains relatively high purine and guanylic acid, generally 5-12mg / 100g. This was originally a sign that beer is rich in nutrition, so it is called "liquid bread". However, with the improvement of people's living standards, overnutrition, long-term drinking is prone to produce beer belly and high purine product-uric acid, which affects health.

[0004] From the "Common Food Purine Content Table" of the China Clinical Nutrition Network (2023.6.10), it can be found that the purine content of ordinary beer is 6mg / 100g (such as Tsingtao Beer, Snow Beer, Beijing Beer), and the purine content of ordinary yellow wine (rice wine) is 6mg / 100g. The purine content of some brands of beer and yellow wine is as high as 10mg / 100g (such as Jasper Beer, Shaoxing Yellow Wine). From the data in the above table, it can be seen that the purine content of ordinary beer is similar to that of ordinary yellow wine (rice wine). However, since the alcohol content of ordinary beer and ordinary yellow wine differs by four or five times, when converted into drinking an equal amount of alcohol, the amount of purine inhaled by drinking beer is equal to four or five times that of drinking ordinary yellow wine (rice wine). Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing grain white beer, which is more suitable for modern people to drink, has a higher fermentation degree (greater than 75%), lower purine (less than 4 mg / 100 g), and still retains the characteristics of beer and has the advantages of a more refreshing taste.

[0006] The present invention is achieved through the following technical solution: a method for making grain white beer, which comprises the following steps: Step 1: Select grains and soak them in water for 16-20 hours; Step 2: Filter and drain the soaked grains in step 1, and then steam the grains for 1 hour; Step 3: Take out the cooked grains in step 2 and cool them, add saccharification and fermentation agents and stir evenly, and perform saccharification to form fermented grains. The saccharification temperature is 28°C ± 2°C and the time is 20-24 hours. Step 4: Mix the hops and water and boil them for 30 minutes. After filtering out the hop residue, cool the hop water and mix it with the fermented grains after the culture and saccharification in step 3. Then carry out the main fermentation for 48 hours at a temperature of 22°C ± 2°C. Step 5: After the main fermentation is completed, filter out the lees through a filter; Step 6: Send the filtered semi-finished wine into the post-fermentation tank for post-fermentation and wine storage; Step 7: After filtering through a beer filter, white beer is obtained.

[0007] Compared with traditional beer technology, the production process of the present invention has the following technical features: 1. The present invention uses all cereals instead of malt as raw materials; therefore, the present invention uses cereals (glutinous rice, rice, etc.) as raw materials, and refers to beer produced using Rhizopus as a saccharifying agent, which can significantly reduce the purine content of beer.

[0008] 2. The present invention uses pure Rhizopus and pure yeast under aseptic technical conditions to cultivate pure Rhizopus koji as a saccharifying agent to produce white beer.

[0009] 3. The present invention changes the composition of raw materials and auxiliary materials through aseptic production process; produces pure root mold koji with aseptic technology, avoiding the problem of multiple microorganisms in traditional rice wine koji; produces under modern industrial aseptic technology conditions, avoiding the high acidity of products fermented under traditional open natural conditions, and even rancidity, thereby ensuring that the white beer produced by the present invention can meet the quality standards. And the fermentation degree of the finished product is higher than 75%, and the purine content is less than 4mg / 100mg. DETAILED DESCRIPTION

[0011] The present invention is described in detail below: A method for making grain white beer comprises the following steps: Step 1: Select the grains and put them into a rice soaking tank with water for 16-20 hours; Step 2: Filter the soaked grains in step 1 through a filter cartridge and drain, then put the grains into a rice steamer for steaming for 1 hour; Step 3: Take out the cooked grains in step 2, cool them, add saccharification and fermentation agents, stir them evenly, and then perform saccharification to form fermented grains. The saccharification temperature is 28°C ± 2°C, and the time is 20-24 hours. Step 4: Mix the hops and water and put them into a boiling pot for boiling for 30 minutes. Then, filter out the hop residue through a hop filter, cool the hop water through a cooler, mix it with the fermented grains after saccharification in step 3, and then send it to the main fermentation tank for main fermentation for 48 hours at a temperature of 22°C±2°C. Step 5: After the main fermentation is completed, filter out the lees through a filter; Step 6: Send the filtered semi-finished wine into the post-fermentation tank for post-fermentation and wine storage; Step 7: After filtering through a beer filter, white beer is obtained.

[0012] The white beer produced in step 7 can be directly bottled and marketed as draft beer, while the others can be marketed as finished products through bottling, sterilization, etc.

[0013] Steps 2-6 are carried out under current industrial aseptic technology environment conditions; Steps 6 and 7, post-fermentation and wine storage and subsequent processes such as wine filtration, filling, sterilization, etc. can be carried out with reference to ordinary beer production processes and technical conditions.

[0014] The grains in step 1 are specifically glutinous rice, rice or other grains, but malt is not used.

[0015] In step 3, pure Rhizopus koji is used as a fermentation saccharifying agent, and the weight ratio of grain to saccharifying fermenting agent is 100:0.3. The preparation of the pure Rhizopus koji saccharifying fermenting agent here is prepared on time and in quantity according to production needs, instead of using rice wine koji.

[0016] In step 4, the weight ratio of hops to water is 0.2-0.4:100. The weight ratio of hop water to mash is 4-5:1.

[0017] The above-mentioned pure strain Rhizopus koji saccharification fermentation agent is made by culturing pure strains of Rhizopus and pure strains of yeast under aseptic technical conditions (solid koji or liquid koji); The white beer prepared according to the above method has a fermentation degree ≥75%, purine ≤4 mg / 100 g, and complies with the "T / CBJ 310-2020 White Beer Standard" of the China Alcoholic Drinks Association.

[0018] The present invention will be described below in conjunction with specific embodiments: Example

[0019] Step 1: Select glutinous rice and put it into a rice soaking tank with water for 22 hours; Step 2: Filter the soaked glutinous rice in step 1 through a filter cartridge and drain it, then send the glutinous rice into an evaporator for steaming for 1 hour; Step 3: Take out the glutinous rice cooked in step 2 and cool it, add the pure Rhizopus koji fermentation agent and stir evenly (the weight ratio of glutinous rice to pure Rhizopus koji fermentation agent is 100:0.3), put it into a culture saccharification tank for culture saccharification to form fermented grains, the culture saccharification temperature is 28°C, and the time is 21 hours; Step 4: Mix hops and water and put them into a boiling pot for boiling treatment, wherein the weight ratio of hops to water is 0.3:100, and the boiling time is 30 minutes. After that, the hop residue is filtered out through a hop filter, and the hop water is cooled through a cooler and mixed with the fermented grains after the bacterial saccharification in step 3, and then sent to the main fermentation tank for main fermentation, wherein the weight ratio of hops water to fermented grains is 5:1, the fermentation time is 48 hours, and the temperature is 22°C; Step 5: After the main fermentation is completed, filter out the lees through a filter; Step 6: sending the semi-finished wine liquid filtered in step 5 into a post-fermentation tank for post-fermentation and wine storage; Step 7: After filtering through a beer filter, white beer is obtained. Example

[0020] Step 1: Select glutinous rice and put it into a rice soaking tank with water for 20 hours; Step 2: Filter the soaked glutinous rice in step 1 through a filter cartridge and drain it, then send the glutinous rice into an evaporator for steaming for 1 hour; Step 3: Take out the glutinous rice cooked in step 2 and cool it, add the small yeast for traditional rice wine and stir evenly (the weight ratio of glutinous rice to Rhizopus and yeast is 100:0.3), put it into the culture saccharification tank for culture saccharification to form fermented grains, the culture saccharification temperature is 28°C, and the time is 21 hours; Step 4: Mix hops and water and put them into a boiling pot for boiling treatment, wherein the weight ratio of hops to water is 0.3:100, and the boiling time is 30 minutes. After that, the hop residue is filtered out through a hop filter, and the hop water is cooled through a cooler and mixed with the fermented grains after the bacterial saccharification in step 3, and then sent to the main fermentation tank for main fermentation, wherein the weight ratio of hops water to fermented grains is 5:1, the fermentation time is 48 hours, and the temperature is 22°C; Step 5: After the main fermentation is completed, filter out the lees through a filter; Step 6: sending the semi-finished wine liquid filtered in step 5 into a post-fermentation tank for post-fermentation and wine storage; Step 7: After filtering through a beer filter, white beer is obtained.

[0021] Fermentation degree (%) Purine (mg / 100g) Alcohol content (v%v) Total acid (g%100ml) Example 1 81.5 3.35 4.35 2.52 Example 2 81.2 3.55 4.25 4.63 Regular beer 62--70 6.0 ≤4.0 ≤2.6 1. Example 1 in this table is a white beer made with pure strain Rhizopus koji fermentation agent under industrial aseptic technology environment; while Example 2 is a white beer made with traditional rice wine yeast under natural open conditions. The results of Example 1 and Example 2 are similar, mainly because the total acid of Example 2 is too high and cannot meet the quality requirements of ordinary beer. Therefore, only the technical process of Example 1 can be selected.

[0022] 2. This table shows that the product quality of white beer produced by the process technology of Example 2 is superior to ordinary beer on the market in terms of fermentation degree, alcohol content, purine and other indicators.

[0023] 3. This table shows that the appearance quality evaluation of the white beer according to the present invention meets the quality requirements of "TCBJ3103_2020 White Beer".

[0024] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for making grain white beer, characterized in that: It includes the following steps: Step 1: Select grains and soak them in water for 16-20 hours; Step 2: Filter and drain the grains soaked in step 1, and then steam the grains for 1 hour; Step 3: Take out the cooked grains in step 2, cool them, add saccharification and fermentation agents, stir them evenly, and then perform saccharification to form fermented grains. The saccharification temperature is 28°C ± 2°C, and the time is 20-24 hours. Step 4: Mix the hops and water and boil them for 30 minutes. After filtering out the hop residue, cool the hop water and mix it with the fermented grains after saccharification in step 3 for primary fermentation. The fermentation time is 48 hours at a temperature of 22°C ± 2°C. Step 5: After the main fermentation is completed, filter out the lees through a filter; Step 6: sending the semi-finished wine liquid filtered in step 5 into a post-fermentation tank for post-fermentation and wine storage; Step 7: After filtering through a beer filter, white beer is obtained.

2. The method for making grain white beer according to claim 1, characterized in that: The cereals in step 1 are specifically glutinous rice and rice.

3. The method for making grain white beer according to claim 1, characterized in that: In step 3, pure Rhizopus koji is used as a saccharification and fermentation agent, and the weight ratio of grains to pure Rhizopus koji is 100:0.2-0.

4.

4. The method for making grain white beer according to claim 1, characterized in that: In step 4, the weight ratio of hops to water in the hop water is 0.2-0.4:

100.

5. The method for making grain white beer according to claim 1, characterized in that: In step 4, the weight ratio of hop water to mash is 4-5:

1.

6. The method for making grain white beer according to claim 1, characterized in that: Steps 2-6 are performed under industrial aseptic technology environment conditions.

7. A white beer prepared according to the method according to any one of claims 1 to 6, characterized in that: The fermentation degree is ≥75% and the purine content is less than 4mg / 100g.