Industrial preparation method of whole wheat ultra-high concentration wort and the obtained wort

Abstract

The present invention provides an industrial preparation method of whole wheat ultra-high concentration wort and the obtained wort, belonging to the technical field of beer brewing. The present invention overcomes the technical difficulties of the current industrial saccharification online filtration and boiling equipment through process technology innovation, and uses an industrial 100kL / batch saccharification line. Based on the adjustment of whole wheat formula, three batches of first wort preparation, and mixed wort boiling, an industrial preparation process of whole wheat ultra-high concentration wort is proposed for the first time, which realizes the preparation of whole wheat wort above 20°P or even 25°P. This is a first both domestically and internationally, and can enable the existing brewery industrial production line to meet the brewing conditions without upgrading.

Description

Technical Field

[0001] The invention belongs to the technical field of beer brewing, and in particular relates to an industrial preparation method of whole wheat ultra-high concentration wort and the obtained wort. Background Art

[0002] The proportion of high-end and ultra-high-end products in the global beer market has increased year by year, and this trend is expected to continue. According to the "14th Five-Year Plan" development guidelines issued by the China Alcoholic Drinks Association, China's beer production will reach 39 million kL in 2025, with revenue of 210 billion yuan; the price per ton of beer will increase from 4,307 yuan / kL in 2020 to 5,385 yuan / kL in 2025, and the high-endization of beer will continue.

[0003] Compared with ordinary beer, high-end beer has the characteristics of whole-wheat brewing, high alcohol content, complex flavor, and longer shelf life. To achieve whole-wheat brewing and high alcohol content, high wort concentration and alcohol-resistant yeast are required. At present, the whole-wheat brewing concentration supported by industrial brewery brewing equipment is mostly between 13-18°P. Due to the constraints of the current industrial saccharification online filtration and boiling equipment, it is not possible to prepare whole-wheat wort above 20°P or even 25°P. Therefore, how to use the existing industrial production line to prepare whole-wheat ultra-high concentration wort through process technology innovation has become one of the biggest challenges in the industrial brewing of whole-wheat ultra-high alcohol beer. Summary of the invention

[0004] The invention provides an industrial preparation method of whole wheat ultra-high concentration wort and the obtained wort. The method utilizes an industrial 100kL / batch saccharification line and is based on adjustments in three aspects: whole wheat formula, preparation of three batches of first wort, and boiling of mixed wort. An industrial preparation process of whole wheat ultra-high concentration wort is proposed for the first time, so that the obtained whole wheat ultra-high concentration wort has a wort concentration of 20-25°P, a chroma of 15-100EBC, an aN of 350-420mg / L, a total acid of 2.5mL / 100mL-3.2mL / 100mL, and a viscosity of 3.0mPa·s-3.2mPa·s.

[0005] In order to achieve the above object, the present invention provides an industrial preparation method of whole wheat ultra-high concentration wort, comprising the following steps:

[0006] The first batch of whole wheat raw materials is crushed and saccharified, and the first wort obtained after the saccharification process is filtered to obtain the first batch of wort and temporarily store it for 3-4 hours;

[0007] 2 hours after the saccharification process for obtaining the first batch of wort begins, the second batch of whole wheat raw materials is crushed and subjected to a saccharification process, and the first wort obtained after the saccharification process is similarly filtered to obtain a second batch of wort and temporarily store it for 2-3 hours;

[0008] 2 hours after the saccharification process for obtaining the second batch of wort begins, the third batch of whole wheat raw materials is crushed and subjected to a saccharification process, and the first wort obtained after the saccharification process is similarly filtered to obtain the third batch of wort;

[0009] After the third batch of wort is obtained, it is mixed with the first batch of wort and the second batch of wort and boiled, and then subjected to vortex precipitation, cooling and oxygenation to obtain whole wheat ultra-high concentration wort.

[0010] Preferably, the first batch of whole wheat raw materials, the second batch of whole wheat raw materials and the third batch of whole wheat raw materials all use light barley malt as a main raw material, with or without dark malt and / or black malt.

[0011] Preferably, the light-colored barley malt is selected from at least one of Pilsner malt, Ale malt and Munich malt, the dark-colored malt is malt with a chroma of 40-300 EBC, and the black malt is malt with a chroma of 800-1200 EBC. It is understood that in order to ensure that the concentration of the first wort is 18.5-19.0°P, the material-water ratio is ≤3.0, so the amount of light-colored malt is ≥80%, and the dark and black malts have low leaching rates and low or no enzyme activity, so the use ratio of these two types of malts is ≤20%.

[0012] Preferably, the pulverization is dry pulverization or wet pulverization at 63-65° C. It is understood that the volume of malt husk in malt powder after dry pulverization is 600-800 ml / g; wet pulverization requires a roller spacing of 0.3-0.7 mm.

[0013] Preferably, in the saccharification process, the whole wheat raw material obtained by dry grinding is slurried with slurry-mixing water at a water temperature of 50° C., with a total material-water ratio of ≤1:3.0, and then saccharified at 65° C. for 80 min;

[0014] The whole wheat raw material ground by wet method is slurried with slurry mixing water at a water temperature of 65°C, with a total material-water ratio of ≤1:3.0, and then saccharified at 65°C for 80min.

[0015] It is understandable that the material-water ratio of ordinary whole-wort beer is usually between 3.3-4.0, and the concentration of the first wort at this time is between 15-17°P. If the concentration of the first wort is too low, after boiling to 25°P, the evaporation rate must reach between 47% and 67%. Such a high evaporation rate will increase the Maillard reaction and caramelization reaction in the wort, resulting in a darker wort color, higher acidity, and a heavier burnt taste. Only by adjusting the material-water ratio to ≤3.0 and coordinating with other parameters can the ideal concentration of wort be obtained.

[0016] Preferably, in the wort filtration to obtain the first batch of wort, the second batch of wort and the third batch of wort, only the first wort is filtered, and the three batches of wort filtration share a filtering tank, and the filtering tank is not washed between filtering the three batches of wort. It is understandable that in order to ensure that the wort concentration is 18.5-19°P before boiling, only the first wort with a concentration of 18.5-19°P is used, and water is not added to wash the lees to obtain the second wort, because washing the lees will inevitably reduce the concentration of the wort.

[0017] Preferably, the filtration temperatures of the first wort of the first batch of wort, the second batch of wort and the third batch of wort are 82-84°C, 80-82°C and 76-78°C, respectively, and the concentration of the obtained first wort is 18.5-19°P. It is understandable that the first batch of wort needs to be temporarily stored for 3-4 hours, the second batch of wort needs to be temporarily stored for 2-3 hours, and the third batch of wort does not need to be temporarily stored. The longer the wort is stored, the greater the possibility of microbial contamination. Therefore, in order to ensure the sterility of the wort, the longer the temporary storage time, the wort needs to be stored at a higher temperature. Therefore, the filtration temperature of the first batch of wort is 82-84°C, and the wort does not deteriorate when it is temporarily stored at this temperature for 3-4 hours; the filtration temperature of the second batch of wort is 80-82°C, and it is temporarily stored at this temperature for 2-3 hours. The filtration temperature of the third batch of wort is 76-78°C, and no temporary storage is required.

[0018] Preferably, when three batches of wort are mixed and boiled, the concentration of the boiling pot is 18.5°P-19.0°P, the concentration of the wort at the end of boiling is 20°P-25°P, and the boiling evaporation rate is 8%-32%.

[0019] Preferably, the wort after vortexing, settling and cooling is oxygenated, the dissolved oxygen in the wort is controlled at 14-18 mg / L, yeast is added, the number of yeast in the full tank is controlled at 30-40 million / ml, the main fermentation temperature is 8-12°C, the reduction temperature is 8-13°C, the fermentation time is ≥15 days, and the cold storage temperature is -2°C-0°C. That is, the vortexing, cooling and oxygenation process is the same as that of ordinary wort.

[0020] The present invention also provides a whole wheat ultra-high concentration wort, which is prepared by the preparation method described in any one of the above technical solutions.

[0021] Preferably, the wort concentration of the obtained whole wheat ultra-high concentration wort is 20-25°P, the color is 15-100EBC, the aN is 350-420mg / L, the total acid is 2.5mL / 100mL-3.2mL / 100mL, and the viscosity is 3.0mPa·s-3.2mPa·s. It can be understood that 20-25°P ultra-high concentration wort has high viscosity and high osmotic pressure due to its high concentration, which is not conducive to yeast fermentation. Therefore, a higher aN level is required, and whole wheat ultra-high concentration wort can easily achieve a high aN level.

[0022] Compared with the prior art, the advantages and positive effects of the present invention are:

[0023] 1. The present invention utilizes an industrial 100kL / batch saccharification line, and based on adjustments in three aspects: whole wheat formula, preparation of three batches of first wort, and boiling of mixed wort, an industrial preparation process for whole wheat ultra-high concentration wort is proposed for the first time, so that the obtained whole wheat ultra-high concentration wort has a wort concentration of 20-25°P, a chroma of 15-100EBC, an aN of 350-420mg / L, a total acid of 2.5mL / 100mL-3.2mL / 100mL, and a viscosity of 3.0mPa·s-3.2mPa·s.

[0024] 2. The industrial preparation process of whole wheat ultra-high concentration wort provided by the present invention overcomes the technical difficulties restricted by the current industrial saccharification online filtration and boiling equipment through technological innovation, and realizes the preparation of whole wheat wort above 20°P or even 25°P, which is a first both domestically and internationally, allowing the existing brewery industrial production line to meet the brewing conditions without the need for upgrading. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Example 1

[0027] The first batch of whole wheat raw materials (with Pilsner malt as the main raw material, the use ratio is 85%, and 100EBC caramel malt, the use ratio is 15%) is wet-milled at 65°C, and the wet-milled whole wheat raw materials are slurried with slurry water with a water temperature of 65°C, and the total material-water ratio is ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first wort, and the obtained first wort is filtered at 82°C to obtain the first batch of wort and temporarily stored for 4h;

[0028] 2 hours after the saccharification process for obtaining the first batch of wort was started, the second batch of whole wheat raw materials (with Pilsner malt as the main raw material, the use ratio is 85%, and 100EBC caramel malt, the use ratio is 15%) was wet-milled at 65°C, and the wet-milled whole wheat raw materials were slurried with slurry water at a water temperature of 65°C, and the total material-water ratio was ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first wort, and the obtained first wort was filtered at 80°C to obtain the second batch of wort and temporarily stored for 2 hours;

[0029] 2 hours after the saccharification process for obtaining the second batch of wort was started, the third batch of whole wheat raw materials (with Pilsner malt as the main raw material, the use ratio is 85%, and 100EBC caramel malt, the use ratio is 15%) was wet-milled at 65°C, and the wet-milled whole wheat raw materials were slurried with slurry water with a water temperature of 65°C, and the total material-water ratio was ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first wort, and the obtained first wort was filtered at 78°C to obtain the third batch of wort;

[0030] After obtaining the third batch of wort, mix it with the first batch of wort and the second batch of wort and boil it (full pot concentration 18.5°P, final boiling concentration 20°P), swirl sedimentation and cooling, and oxygenate the cooled wort to control the dissolved oxygen in the wort to 14-18mg / L. At the same time, add the yeast below, control the number of yeast in the full tank to 30-40 million / ml, the main fermentation temperature to 8-12℃, the reduction temperature to 8-13℃, the cold storage time to ≥15 days, the cold storage temperature to -2℃-0℃, and obtain 20°P whole wheat ultra-high concentration wort.

[0031] Example 2

[0032] The first batch of whole wheat raw materials (using ale malt as raw material, using a ratio of 90%, 100EBC caramel malt, using a ratio of 8%, and 900EBC black rye malt, using a ratio of 2%) were wet-milled at 65°C, and the wet-milled whole wheat raw materials were slurried with slurrying water at a water temperature of 65°C, with a total material-water ratio of ≤1:3.0, and then saccharified at 65°C for 80 minutes to obtain the first wort, and the obtained first wort was filtered at 84°C to obtain the first batch of wort and temporarily stored for 4 hours;

[0033] 2 hours after the saccharification process for obtaining the first batch of wort was started, the second batch of whole wheat raw materials (using ale malt raw materials at a ratio of 90%, 100EBC caramel malt at a ratio of 8%, and 900EBC black rye malt at a ratio of 2%) were wet-milled at 65°C, and the wet-milled whole wheat raw materials were slurried with slurry water at a water temperature of 65°C, with a total material-water ratio of ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first batch of wort, and the obtained first batch of wort was filtered at 82°C to obtain the second batch of wort and temporarily stored for 2 hours;

[0034] 2 hours after the saccharification process for obtaining the second batch of wort was started, the third batch of whole wheat raw materials (using ale malt raw materials at a ratio of 90%, 100EBC caramel malt at a ratio of 8%, and 900EBC black rye malt at a ratio of 2%) were wet-milled at 65°C, and the wet-milled whole wheat raw materials were slurried with slurry water at a water temperature of 65°C, with a total material-water ratio of ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first wort, and the obtained first wort was filtered at 78°C to obtain the third batch of wort;

[0035] After obtaining the third batch of wort, mix it with the first batch of wort and the second batch of wort and boil it (full pot concentration 19°P, final boiling concentration 25°P), swirl sedimentation and cooling, and oxygenate the cooled wort to control the dissolved oxygen in the wort to 14-18 mg / L. At the same time, add the yeast below, control the number of yeast in the full tank to 30-40 million / ml, the main fermentation temperature to 8-12°C, the reduction temperature to 8-13°C, the cold storage time to ≥15 days, the cold storage temperature to -2°C-0°C, and obtain 22°P whole wheat ultra-high concentration wort.

[0036] Example 3

[0037] The first batch of whole wheat raw materials (with Pilsner malt raw materials, the use ratio is 100%) are dry-ground, and the whole wheat raw materials obtained by dry-ground are slurried with slurrying water with a water temperature of 50° C., and the total material-water ratio is ≤1:3.0, and then saccharified at 65° C. for 80 min to obtain the first wort, and the obtained first wort is filtered at 82° C. to obtain the first batch of wort and temporarily stored for 4 hours;

[0038] 2 hours after the saccharification process for obtaining the first batch of wort is started, the second batch of whole wheat raw materials (with Pilsner malt raw materials, the use ratio is 100%) are dry-ground, and the whole wheat raw materials obtained by dry-ground are slurried with slurrying water with a water temperature of 50°C, and the total material-water ratio is ≤1:3.0, and then saccharified at 65°C for 80min to obtain the first batch of wort, and the obtained first batch of wort is filtered at 80°C to obtain the second batch of wort and temporarily stored for 2 hours;

[0039] 2 hours after the saccharification process for obtaining the second batch of wort is started, the third batch of whole wheat raw materials (with Pilsner malt raw materials, the use ratio is 100%) are dry-ground, and the whole wheat raw materials obtained by dry-ground are slurried with slurry water with a water temperature of 50° C., and the total material-water ratio is ≤1:3.0, and then saccharified at 65° C. for 80 min to obtain the first wort, and the obtained first wort is filtered at 76° C. to obtain the third batch of wort;

[0040] After obtaining the third batch of wort, mix it with the first batch of wort and the second batch of wort and boil it (full pot concentration 19°P, final boiling concentration 25°P), swirl sedimentation and cooling, and oxygenate the cooled wort to control the dissolved oxygen in the wort to 14-18mg / L. At the same time, add the yeast below, control the number of yeast in the full tank to 30-40 million / ml, the main fermentation temperature to 8-12℃, the reduction temperature to 8-13℃, the cold storage time to ≥15 days, the cold storage temperature to -2℃-0℃, and obtain 25°P whole wheat ultra-high concentration wort.

[0041] Physical and chemical testing of whole wheat super concentrated wort

[0042] The physicochemical properties of the whole wheat ultra-high concentration worts obtained in Examples 1-3 above were tested, and the test results are shown in Table 1.

[0043] Table 1 Physical and chemical test results of whole wheat ultra-high concentration wort used in Examples 1-3

[0044] index unit Example 1 Example 2 Example 3 Wort concentration °P 20 22 25 Chroma EBC 40 100 15 aN mg / L 350 390 420 Total acid mL / 100mL 2.5 3.2 3.0 Viscosity mPa·s 3.0 3.1 3.2

[0045] It can be seen from the data in Table 1 that, in combination with the preparation process provided in the present application, on the existing industrial production line of the brewery, without the need for equipment upgrading and adjustment, whole wheat ultra-high concentration wort can be prepared on the existing industrial 100kL / batch saccharification line, and the wort concentration is 20-25°P, the chroma is 15-100EBC, the aN is 350-420mg / L, the total acid is 2.5mL / 100mL-3.2mL / 100mL, and the viscosity is 3.0mPa·s-3.2mPa·s, which can effectively meet the needs of industrial brewing of whole wheat ultra-high alcohol beer.

Claims

1. Whole wheat super concentrated wort, characterized in that: The obtained whole wheat ultra-high concentration wort has a wort concentration of 20-25°P, a chromaticity of 15-100 EBC, an aN of 350-420 mg / L, a total acidity of 2.5 mL / 100 mL-3.2 mL / 100 mL, and a viscosity of 3.0 mPa·s-3.2 mPa·s; The industrial preparation method of the whole wheat ultra-high concentration wort comprises the following steps: The first batch of whole wheat raw materials is crushed and subjected to a saccharification process, and the first wort obtained after the saccharification process is filtered to obtain the first batch of wort and temporarily store it for 3-4 hours; 2 hours after the saccharification process for obtaining the first batch of wort begins, the second batch of whole wheat raw materials is crushed and subjected to a saccharification process, and the first wort obtained after the saccharification process is similarly filtered to obtain a second batch of wort and temporarily store it for 2-3 hours; 2 hours after the saccharification process for obtaining the second batch of wort begins, the third batch of whole wheat raw materials is crushed and subjected to a saccharification process, and the first wort obtained after the saccharification process is similarly filtered to obtain the third batch of wort; After the third batch of wort is obtained, it is mixed with the first batch of wort and the second batch of wort and boiled, and then subjected to vortex precipitation, cooling, and oxygenation to obtain whole wheat ultra-high concentration wort; Among them, the filtration temperatures of the first wort of the first batch of wort, the second batch of wort and the third batch of wort are 82-84°C, 80-82°C and 76-78°C respectively, and the concentration of the obtained first wort is 18.5-19°P, and in the wort filtration to obtain the first batch of wort, the second batch of wort and the third batch of wort, only the first wort is filtered, and the three batches of wort filtration share one filter tank, and the filter tank is not washed between the filtration of the three batches of wort.

2. The whole wheat ultra-high concentration wort according to claim 1, characterized in that: The first batch of whole wheat raw materials, the second batch of whole wheat raw materials and the third batch of whole wheat raw materials all use light barley malt as a main raw material, with or without dark malt and / or black malt.

3. The whole wheat ultra-high concentration wort according to claim 2, characterized in that: The light-colored barley malt is selected from at least one of Pilsner malt, Ale malt and Munich malt, the dark-colored malt is malt with a chroma of 40-300 EBC, and the black malt is malt with a chroma of 800-1200 EBC.

4. The whole wheat ultra-high concentration wort according to claim 1, characterized in that: The pulverization is dry pulverization or wet pulverization at 63-65°C.

5. The whole wheat ultra-high concentration wort according to claim 4, characterized in that: In the saccharification process, the whole wheat raw material obtained by dry grinding is slurried with slurry water at a water temperature of 50° C., with a total material-water ratio of ≤1:3.0, and then saccharified at 65° C. for 80 minutes; The whole wheat raw material ground by wet method is slurried with slurry-mixing water at a water temperature of 65°C, with a total material-water ratio of ≤1:3.0, and then saccharified at 65°C for 80 minutes.

6. The whole wheat ultra-high concentration wort according to claim 1, characterized in that: When three batches of wort are mixed and boiled, the concentration of the boiling pot is 18.5°P-19.0°P, the concentration of the wort at the end of boiling is 20°P-25°P, and the boiling evaporation rate is 8%-32%.