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A technology of oatmeal and beer, applied in the direction of beer brewing, etc., can solve the problems of monotonous nutrition and flavor, and achieve the effect of rich nutrition and flavor
Inactive Publication Date: 2007-03-21
华润雪花啤酒(黑龙江)有限公司
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Its nutritional content and flavor are relatively monotonous
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[0008] The embodiment of the invention cited below is the production process of producing 50 tons of oatmeal dry beer:
[0009] 1. Raw material formula and quantity of 50 tons of oatmeal dry beer:
[0010] Brewing water 58000kg, malt 4200kg, oat 2100kg, rice 700kg, hops 35kg, compound enzyme 3kg, high temperature resistant amylase 2kg, glucoamylase 1.5kg, pullulanase 6kg.
[0011] 2. Preparation method:
[0012] 1. Saccharification pot: 4200kg of malt is crushed, 13860kg of water is added, fed at a temperature of 45°C, 3kg of compound enzyme is added, the temperature is kept for 20 minutes, the temperature is raised to 52°C, and the temperature is kept for 40 minutes to saccharify the mash.
[0013] 2. Gelatinization pot: crush 2100kg of oats, 700kg of rice, add 12600kg of water, feed at 45°C, add 2kg of high-temperature-resistant amylase, heat up to 70°C, keep warm for 30 minutes, then raise the temperature to 100°C, and keep warm for 30 minutes to gelatinize the mash.
[0...
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Abstract
The preparation process of oat dry beer has the technological feature of the beer material including malt, rice and hop as well as oat. The technological process includes saccharifying malt, gelatinizing oat and rice powder, mixing the saccharified malt liquid and gelatinized oat and rice liquid, adding amylase and pullulan enzyme, heating, filtering, boiling, adding hop, precipitation, cooling, fermentation, storing, filtering and packing. The un-germinated oat has rich nutrients, so that the oat dry beer has rich nutrients and special flavor. In addition, the oat dry beer has high fermentation degree and thus low sugar content.
Description
technical field [0001] The invention relates to a method for preparing dry beer, in particular to a method for preparing dry beer whose raw materials include oatmeal. Background technique [0002] The beer sold on the market is all brewed with malt, rice and hops as raw materials. Its nutritional content and flavor are relatively monotonous. Its technological process is to crush the malt, feed it into the mash pot, keep it warm, heat it up, and keep the wine; after the rice is crushed, put it into the gelatinization pot, feed it into the mash pot, heat it up, and add high-temperature-resistant amylase. Heating, liquefaction, mixing with the mash in the mash pot, filtering after complete mashing, boiling in the pot, adding hops in stages, boiling until the wort precipitates, cooling, oxygenating, adding yeast for pre- and post-fermentation and storage, filtering, and filling , sterilization, that is, finished beer. Contents of the invention [0003] The technical problem...
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