A multi-cereal beer and a method for preparing the same

Abstract

The application provides a multi-grain beer and a preparation method thereof, and belongs to the technical field of beer. The multi-grain beer provided by the application is mainly prepared from Pilsen malt, biscuit malt, wheat malt, roasted buckwheat, highland barley, oat, and rye malt through fermentation of bottom yeast, and has a wort concentration of 11-13 °P, an alcohol content of 4.0-5.5 %vol, a colority of 14-18 EBC, and a bitterness of 11-15 BU. The beer contains nutrient substances and malt aroma substances, the nutrient substances are composed of beta-glucan and flavonoids, and the malt aroma substances are 2-acetylpyrrole. The beer has high nutrient substances, special grain aroma and mellow taste, and solves the problems of few grain varieties, low nutritional value and single taste of the current domestic grain beer.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of beer, and particularly relates to a multi-grain beer and a preparation method thereof. BACKGROUND

[0002] At present, most of the beer is brewed by using barley malt and wheat malt as main raw materials, and less multi-grain is used for brewing beer. The craft beer characterized by diversification, health and high-end is increasingly favored by the public. There are two problems in the special grain beer on the market: first, the beer product brewed by using only highland barley or baked buckwheat as main raw material has single grain variety; second, the product brewed by using multi-grain beer has low functional grain ratio, mainly barley malt, wheat malt and rice, and the traditional brewing process is used. Most of the nutrients are lost during wort filtration, and the taste difference is small, which is the same as the ordinary pale lager.

[0003] Therefore, to develop a functional differentiated taste multi-grain beer, attention should be paid to multi-grain formula, addition ratio, nutrition and taste. For high proportion of multi-grain beer, in order to ensure the preservation of nutrients and grain aroma in the saccharification process, it is necessary to innovate the saccharification process. The use of traditional brewing process will inevitably cause the loss of a large amount of nutrients, and the taste homogeneity is serious, which has no obvious difference with ordinary light lager beer. SUMMARY

[0004] The present application provides a multi-grain beer and a preparation method thereof. The beer has high nutrients, special grain aroma and mellow taste, and solves the problems of few grain varieties, low nutritional value and single taste of domestic grain beer.

[0005] In order to achieve the above purpose, the present application provides a multi-grain beer, which is mainly prepared from pilsen malt, biscuit malt, wheat malt, baked buckwheat, highland barley, oat and rye malt by yeast fermentation. The original wort concentration of the obtained beer is 11-13 °P, the alcohol content is 4.0-5.5%vol, the colority is 14-18 EBC, the bitterness is 11-15 BU, and the beer contains nutrients and malt aroma. The nutrients are composed of beta-glucan and flavonoids, and the malt aroma is 2-acetylpyrrole.

[0006] As a preferred, the content of beta-glucan is 400-500 mg / L, the content of flavonoids is 200-300 mg / L, and the content of 2-acetylpyrrole is 100-200 μg / L.

[0007] Preferably, the pearson malt accounts for 30-50% of the raw material content, the biscuit malt accounts for 5-10% of the raw material content, the wheat malt accounts for 5-10% of the raw material content, the roasted buckwheat accounts for 10-16% of the raw material content, the highland barley accounts for 10-16% of the raw material content, the oat accounts for 10-16% of the raw material content, and the rye malt accounts for 1-5% of the raw material content.

[0008] Preferably, the pearson malt has a color of 3-5 EBC, the biscuit malt has a color of 30-50 EBC, the wheat malt has a color of 4-6 EBC, and the rye malt has a color of 6-8 EBC.

[0009] The application also provides a preparation method of the multi-grain beer.

[0010] The roasted buckwheat, the highland barley and the oat are evenly divided into two parts, one part is added to the pearson malt, the biscuit malt, the wheat malt and the rye malt to form part A, and the other part forms part B alone;

[0011] The mash of part A and part B is separately saccharified, and the mash of part B is added to the mash of part A 5-15 minutes before boiling to perform mash mixing, and then boiling is performed simultaneously, and then whirlpool deposition is performed, and then cooling is performed to 10-11℃, and then oxygen is supplied and the following fermentation yeast is inoculated to perform fermentation, so as to obtain a beer fermentation liquor;

[0012] The beer fermentation liquor is centrifuged, and then filled, sterilized and packaged to obtain the multi-grain beer.

[0013] Preferably, the mash of part A is prepared by the following method:

[0014] After the grains of part A are crushed, the grains are mixed with water at a ratio of 1: (3.6-4.0) to perform three-stage saccharification, and then the wort is filtered at 75-78℃ to obtain the mash of part A;

[0015] The three-stage saccharification includes incubation at 52-58℃ for 40-60 minutes, incubation at 62-66℃ for 50-70 minutes, and incubation at 70-73℃ for 15-30 minutes.

[0016] Preferably, the mash of part B is prepared by the following method:

[0017] After the grains of part B are ground, the grains are mixed with water at a ratio of 1: (5.0-5.5) to perform gelatinization and one-stage saccharification by adding alpha-amylase, and then the mash is obtained without filtration.

[0018] The gelatinization process includes 90 DEG C for 15-25 min, 100 DEG C for 10-20 min; after the gelatinization, a one-stage saccharification is carried out, 62-66 DEG C for 50-70 min, to obtain the B part of the grain mash.

[0019] In the above scheme, the part of the non-malted grains is separately saccharified and the filtering process is not used, so that most of the nutrients are not lost, and the taste and the taste difference are improved.

[0020] As preferred, the hops or hop products are added in batches during the boiling process, and the hops or hop products specifically include:

[0021] The hops are added at the initial boiling, 20 min before the end of boiling and the end of boiling, and the addition amounts are 0.3-0.6 kg / kL, 0.5-1.0 kg / kL and 1.0-1.5 kg / kL respectively;

[0022] The hops are selected from at least three kinds of Qingdao large flower, Clusters, Sterling, Chinook and Peller.

[0023] As preferred, the boiling time is 50-60 min, and the boiling evaporation rate is 8-10%.

[0024] As preferred, the oxygenation is carried out by using the following fermentation yeast for fermentation, and the fermentation yeast specifically includes:

[0025] The wort after the whirlpool sedimentation and cooling is oxygenated, the wort dissolved oxygen is controlled to be 9-11 mg / L, and the following fermentation yeast is inoculated, the full tank yeast number is controlled to be (18.0-22.0) x 10 6 Individuals / ml, the main fermentation temperature is 10-11 DEG C, the fermentation time is 15-20 days, the cold storage temperature is 0~3 DEG C, and the cold storage time is 7-15 days.

[0026] As preferred, the following fermentation yeast is selected from the A-11 yeast of Qingpi Company, the A-12 yeast of Qingpi Company or the B-11 yeast of Qingpi Company, and all are the following fermentation yeast.

[0027] Compared with the prior art, the application has the advantages and positive effects that:

[0028] The application provides a multi-grain beer and a preparation method thereof. The beer is prepared by using Pilsen malt, biscuit malt, wheat malt, baked buckwheat, highland barley, oat, and rye malt, and through an innovative saccharification process, the beer has special grain aroma and high nutrient content. The beer has obvious grain and bread aroma, high nutritional value, mellow and delicate taste, and is different from single-taste grain beer using only highland barley or baked buckwheat on the market, and is also different from multi-grain beer. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 A process flow chart for producing the multi-grain beer according to the embodiments of the present application is provided. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.

[0031] Embodiment 1

[0032] The present embodiment provides a multi-grain beer, as shown in the figure, and the preparation method is as follows: Figure 1

[0033] (1) A portion of the grain raw materials is weighed and crushed: the malt is weighed according to the weight percentage of 30% Pilsen malt, 10% biscuit malt, 10% wheat malt, 8% roasted buckwheat, 8% highland barley, 8% oat, and 2% rye malt, and the raw materials are crushed and then added to a mashing kettle;

[0034] (2) The A portion of the grain is subjected to three-stage mashing: the raw materials are mixed at a ratio of 1:3.8, and then subjected to 58°C for 50 min, 66°C for 50 min, and 73°C for 15 min;

[0035] (3) The A portion of the grain wort is filtered: after the mashing is completed, the iodine test is passed, and then the temperature is raised to 75°C for wort filtration and tank washing, and the wort is obtained;

[0036] (4) B portion of the grain raw materials is weighed and crushed: 8% roasted buckwheat, 8% highland barley, and 8% oat are weighed, and then the raw materials are ground into powder and added to a gelatinization kettle, with a material-to-water ratio of 1:5.0, and α-amylase is added, with an addition amount of 0.7 g per kilogram of grain;

[0037] (5) The B portion of the grain is subjected to gelatinization first, and the gelatinization process includes 90°C for 15 min and 100°C for 10 min; and then one-stage mashing is performed, with 62°C for 50 min, to obtain B portion of the grain mash.

[0038] (6) Wort boiling: the wort is boiled for 50 min, and 3 times of hops are added, with Qingdao Da Hua, Klastr, and Chinook being added at the initial boiling, 20 min before the end of boiling, and the end of boiling, respectively, with an addition amount of 0.3 kg / kL, 0.8 kg / kL, and 1.2 kg / kL, respectively; and the B portion of the grain mash is added 5 min before the end of boiling.

[0039] ​(7) Wort whirl deposition, fermentation: after boiling, the wort whirl deposition was carried out, and then the wort was cooled and filled into the fermentation tank, the dissolved oxygen of the wort was controlled to be 9 mg / L, A-11 yeast was added, the full tank yeast number was controlled to be 22.0 x 10 6 individual / ml, and the fermentation was carried out at 10℃.

[0040] (8) Wine liquid cold storage, filtration and filling: the wine liquid obtained by fermentation was cooled to 0-3℃, and then was centrifuged, sterilized, and filled to obtain the multi-cereal beer product.

[0041] Example 2

[0042] The present embodiment provides a multi-cereal beer, and the preparation method is as follows:

[0043] (1) A part of cereal raw materials were weighed and crushed: 35% of Pilsen malt, 10% of biscuit malt, 8% of wheat malt, 8% of roasted buckwheat, 8% of highland barley, 5% of oat, and 5% of rye malt were weighed according to the weight percentage, and the raw materials were crushed and added into a saccharification kettle;

[0044] (2) A part of cereal was subjected to three-stage saccharification: the materials and water were mixed at a ratio of 1:4.0, and then were subjected to 55℃ for 40 min, 65℃ for 55 min, and 73℃ for 20 min;

[0045] (3) A part of cereal wort was filtered: after the saccharification was completed, the iodine test was qualified, and then the temperature was increased to 75℃ for wort filtration and tank washing to obtain the wort;

[0046] (4) B part of cereal raw materials were weighed and crushed: 8% of roasted buckwheat and 5% of oat were weighed according to the weight percentage, and then the raw materials were ground into powder and added into a gelatinization kettle, the material and water were mixed at a ratio of 1:5.2, and α-amylase was added at an amount of 0.7 g per kg of cereal;

[0047] (5) B part of cereal was subjected to gelatinization, and the gelatinization process included 90℃ for 20 min and 100℃ for 15 min; then one-stage saccharification was carried out at 66℃ for 70 min to obtain B part of cereal mash.

[0048] (6) Wort boiling: the wort was boiled for 55 min, 3 times of hops were added, and the varieties were Qingdao large flower, Sterling, and Peller, which were added at an amount of 0.4 kg / kL, 0.6 kg / kL, and 1.5 kg / kL, respectively, at the beginning of boiling, 20 min before the end of boiling, and the end of boiling, respectively; B part of cereal mash was added 10 min before the end of boiling.

[0049] (7) Wort whirlpooling, fermentation: after boiling, the wort is whirlpooled, and then oxygenated into the fermenter after cooling, with the dissolved oxygen in the wort controlled at 10 mg / L, and A-12 yeast is added, with the full-tank yeast number controlled at 20.0 x 10 6

[0050] (8) Wine cooling, filtration and filling: the wine obtained by fermentation is cooled to 0-3°C, and then centrifuged, sterilized, and filled to obtain the final product of the multi-grain beer.

[0051] Example 3

[0052] The present embodiment provides a multi-grain beer, and the preparation method is as follows:

[0053] (1) A portion of grain raw materials are weighed and crushed: 40% Pilsen malt, 5% biscuit malt, 10% wheat malt, 5% roasted buckwheat, 8% highland barley, 8% oat, and 3% rye malt are weighed according to the weight percentage, and the raw materials are crushed and then added into a mashing kettle;

[0054] (2) A portion of grains are subjected to three-stage mashing: the grains are mixed at a ratio of 1:4.0, and then subjected to 52°C for 60 min, 62°C for 70 min, and 70°C for 30 min;

[0055] (3) A portion of wort is filtered: after mashing, the wort is filtered and the tank is washed after the iodine test is passed, and the wort is obtained;

[0056] (4) B portion of grain raw materials are weighed and crushed: 5% roasted buckwheat and 8% highland barley, 8% oat are weighed, and then the raw materials are ground into powder and added into a gelatinization kettle, with a ratio of 1:5.3, and alpha-amylase is added, with an addition amount of 0.7 g per kg of grains;

[0057] (5) The B portion of grains is subjected to gelatinization and then one-stage mashing: the gelatinization process includes 90°C for 25 min and 100°C for 20 min; and then one-stage mashing is performed at 65°C for 60 min to obtain B portion of grain mash.

[0058] (6) Wort boiling: the wort is boiled for 60 min, and 3 times of hops are added, with 1 time of hops added at the initial boiling, 20 min before the end of boiling, and the end of boiling, with the varieties being Klastr, Sterling, and Chinook in sequence, and the addition amounts being 0.6 kg / kL, 0.7 kg / kL, and 1.0 kg / kL, respectively; and the B portion of grain mash is added 15 min before the end of boiling.

[0059] ​(7) Wort whirlpooling, fermentation: after boiling, the wort is whirlpooled, and then oxygenated into the fermenter after cooling, with the dissolved oxygen in the wort controlled at 11 mg / L, and B-11 yeast is added, with the yeast number in the full tank controlled at 18.0 x 10 6 individual / ml, and the fermentation is carried out at 11°C;

[0060] (8) Cold storage, filtration and filling of the beer liquid: the beer liquid obtained by fermentation is cooled to 0-3°C for cold storage, and then centrifuged, sterilized, and filled to obtain the final product of the multi-grain beer.

[0061] Example 4

[0062] The present example provides a multi-grain beer, and the preparation method is as follows:

[0063] (1) A portion of the grain raw materials is weighed and crushed: the malt is weighed according to the weight percentage of 45% Pilsen malt, 5% biscuit malt, 5% wheat malt, 8% roasted buckwheat, 5% highland barley, 8% oat, and 3% rye malt, and the raw materials are crushed and then added into a mashing kettle;

[0064] (2) Three-stage mashing of the A portion of the grain: the raw materials are mixed at a ratio of 1:3.6, and then mashing is carried out at 53°C for 50 min, at 63°C for 60 min, and at 72°C for 25 min;

[0065] (3) Filtration of the wort of the A portion of the grain: after mashing is completed and the iodine test is passed, the temperature is raised to 75°C for wort filtration and tank washing, and the wort is obtained;

[0066] (4) B portion of the grain raw materials is weighed and crushed: the raw materials are weighed according to 8% roasted buckwheat, 5% highland barley, and 8% oat, and then ground into powder, and then added into a gelatinization kettle at a ratio of 1:5.5, and alpha-amylase is added at an amount of 0.7 g per kg of grain;

[0067] (5) The B portion of the grain is first gelatinized, and the gelatinization process includes 90°C for 15 min and 100°C for 20 min; and then one-stage mashing is carried out at 63°C for 50 min to obtain the B portion of the grain mash.

[0068] (6) Boiling of the wort: the wort is boiled for 60 min, and 3 times of hops are added, with 1 time of hops added at the initial boiling, 20 min before the end of boiling, and at the end of boiling, with the varieties being Striling, Chinook, and Perle in sequence, and the amounts being 0.5 kg / kL, 0.5 kg / kL, and 1.3 kg / kL, respectively; and the B portion of the grain mash is added 10 min before the end of boiling.

[0069] (7) Wort whirlpooling, fermentation: after boiling, the wort is whirlpooled, and then oxygenated into the fermenter after cooling, with the dissolved oxygen in the wort controlled at 11 mg / L, and B-11 yeast is added, with the yeast number in the full tank controlled at 20.0 x 10 6

[0070] (8) Wine cooling, filtration and filling: the wine obtained by fermentation is cooled to 0-3°C, and then centrifuged, sterilized, and filled to obtain the final product of the multi-grain beer.

[0071] Example 5

[0072] The present embodiment provides a multi-grain beer, and the preparation method is as follows:

[0073] (1) A portion of the grain raw materials is weighed and crushed: the malt is weighed according to the weight percentage of 50% Pilsen malt, 10% biscuit malt, 9% wheat malt, 5% roasted buckwheat, 5% highland barley, 5% oat, and 1% rye malt, and the raw materials are crushed and then added into a mashing kettle;

[0074] (2) Three-stage mashing of the A portion of the grain: the raw materials are mixed at a ratio of 1:3.8, and then incubated at 55°C for 40 min, at 65°C for 50 min, and at 72°C for 20 min;

[0075] (3) Filtration of the wort of the A portion of the grain: after mashing, the wort is filtered and the tank is washed after the iodine test is passed, and the wort is obtained;

[0076] (4) B portion of the grain raw materials is weighed and crushed: 5% roasted buckwheat, 5% highland barley, and 5% oat are weighed, and then the raw materials are ground into powder and added into a gelatinization kettle, with a ratio of 1:5.2, and α-amylase is added, with an addition amount of 0.7 g per kg of grain;

[0077] (5) The B portion of the grain is first gelatinized, and the gelatinization process includes incubation at 90°C for 25 min and incubation at 100°C for 10 min; and then one-stage mashing is performed, with incubation at 65°C for 65 min, to obtain B portion of the grain mash.

[0078] (6) Wort boiling: the wort is boiled for 60 min, and 3 times of hops are added, with 1 time of hops added at the initial boiling, 20 min before the end of boiling, and at the end of boiling, with the varieties being Klastr, Hood Peak, and Chinook, and the addition amounts being 0.4 kg / kL, 1.0 kg / kL, and 1.1 kg / kL, respectively; and the B portion of the grain mash is added 5 min before the end of boiling.

[0079] ​(7) wort whirlpool sedimentation, fermentation: after boiling, wort whirlpool sedimentation is carried out, and then the wort is cooled and filled into a fermentation tank, the dissolved oxygen of the wort is controlled to be 10 mg / L, A-11 yeast is added, the number of yeast in the full tank is controlled to be 20.0×10 6 mg / L, and fermentation is carried out at 11℃.

[0080] (8) wine liquid cold storage, filtration and filling: the wine liquid obtained by fermentation is cooled to 0-3℃, and then is centrifuged, filled, sterilized and divided, and a multi-cereal beer product is obtained.

[0081] Physical and chemical detection of multi-cereal beer

[0082] Table 1: part of the physical and chemical detection results of the multi-cereal beer obtained in examples 1-5

[0083]

[0084] Note: ① other brand product 1: 10°P clear type multi-cereal beer disclosed in application No. 201310074534.4, which is produced by using 10 kinds of cereals and adopting a traditional brewing process, and all the cereals are used for saccharification and filtration in the wort preparation process; ② other brand product 2: 11°P buckwheat craft beer produced by a certain brand, which is produced by using barley malt, wheat malt and buckwheat extract.

[0085] As shown in Table 1, the wort concentration of the multi-cereal beer prepared in the examples is 11-13°P, the alcohol content is 4.0-5.5%vol, the color is 14-18 EBC, the bitterness is 11-15 BU, the content of β-glucan (nutrient) is 400-500 mg / L, the content of flavonoids (nutrient) is 200-300 mg / L, and the content of 2-acetylpyrrole (malt aroma substance, presenting bread aroma) is 100-200 μg / L, which all meet the requirements of the expected multi-cereal beer.

[0086] Flavor evaluation

[0087] The multi-cereal beer obtained in examples 1-5 is subjected to flavor evaluation, and the results are shown in Table 2.

[0088] Table 2: flavor evaluation results of the multi-cereal beer product obtained in examples 1-5

[0089]

[0090] As shown in Table 2, the beer provided in the examples has high contents of β-glucan, flavonoids (nutrient) and 2-acetylpyrrole, has obvious cereal and bread aroma, contains high nutrient substances, has mellow and delicate taste, and a new preparation method of multi-cereal beer is successfully established.

Claims

1. A multigrain beer, characterized in that, The beer is mainly made from Pilsner malt, biscuit malt, wheat malt, roasted buckwheat, highland barley, oats, and rye malt, fermented with bottom-fermenting yeast. The resulting beer has an original wort concentration of 11-13°P, an alcohol content of 4.0-5.5% vol, a color of 14-18 EBC, and a bitterness of 11-15 BU. The beer also contains nutrients and malt flavor compounds. The nutrients are composed of β-glucan and flavonoids, and the malt flavor compounds are 2-acetylpyrrole. The multigrain beer is prepared by the following method: The roasted buckwheat, barley, and oats are divided into two equal parts. One part is added to Pilsner malt, biscuit malt, wheat malt, and rye malt to form part A, and the other part is formed separately as part B. Saccharify the mash in parts A and B separately, and add the mash in part B 5-15 minutes before boiling part A to mix the mash. After mixing, boil the mash at the same time, and then allow it to swirl and settle. Cool it to 10-11°C, and simultaneously aerate and introduce the fermentation yeast below to ferment, thus obtaining the beer fermentation liquid. The beer fermentation liquid is centrifuged, then bottled, sterilized, and packaged to obtain multigrain beer; Part A of the mash was prepared by the following method: After crushing the grains in part A, they are mixed with water at a ratio of 1: (3.6~4.0) and subjected to three-stage saccharification. After saccharification, the mash is filtered at 75-78℃ to obtain the mash in part A. The three-stage saccharification process includes holding at 52-58℃ for 40-60 min, holding at 62-66℃ for 50-70 min, and holding at 70-73℃ for 15-30 min. Part B mash was prepared by the following method: After grinding the grains in part B, they are mixed with water at a ratio of 1: (5.0~5.5), and α-amylase is added for gelatinization. After gelatinization, a one-stage saccharification is performed. The mash after saccharification is not filtered to obtain part B mash. The gelatinization process includes holding at 90℃ for 15-25 minutes and holding at 100℃ for 10-20 minutes. The one-stage saccharification process includes holding at 62-66℃ for 50-70 minutes.

2. The multigrain beer according to claim 1, characterized in that, The β-glucan content is 400-500 mg / L, the flavonoid content is 200-300 mg / L, and the 2-acetylpyrrole content is 100-200 μg / L.

3. The multigrain beer according to claim 1 or 2, characterized in that, The raw materials comprise 30-50% Pilsner malt, 5-10% biscuit malt, 5-10% wheat malt, 10-16% roasted buckwheat, 10-16% highland barley, 10-16% oats, and 1-5% rye malt.

4. The multigrain beer according to claim 3, characterized in that, The Pilsner malt color is 3-5 EBC, the biscuit malt color is 30-50 EBC, the wheat malt color is 4-6 EBC, and the rye malt color is 6-8 EBC.

5. The multigrain beer according to claim 1, characterized in that, The boiling process further includes: Add hops in stages during the boiling process, specifically including: Add hops at the initial boil, 20 minutes before the end of boiling, and at the end of boiling, at amounts of 0.3-0.6 kg / kL, 0.5-1.0 kg / kL, and 1.0-1.5 kg / kL, respectively. The hops are selected from at least three of the following: Tsingtao hops, Klass, Stirling, Chinook, and Peller.

6. The multigrain beer according to claim 1, characterized in that, The boiling time is 50-60 minutes, and the boiling evaporation rate is 8-10%.

7. The multigrain beer according to claim 1, characterized in that, The process of introducing oxygen-rich yeast for fermentation specifically includes: After vortex settling and cooling, the wort is aerated to control dissolved oxygen at 9-11 mg / L. Simultaneously, bottom-fermenting yeast is added, with the yeast count at full capacity controlled at (18.0-22.0) × 10⁻⁶. 6 The fermentation temperature is 10-11℃, the fermentation time is 15-20 days, the cold storage temperature is 0-3℃, and the cold storage time is 7-15 days.

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