Production method of whole wheat beer

Abstract

The invention discloses a whole wheat beer production method, which comprises a raw material crushing step, a saccharifying step, a saccharified liquid filtering step, a boiling step, a filtering step and a fermentation step, before the filtering step, wort subjected to the boiling step is introduced into a container containing cold water, and the wort is cooled. According to the production method of the whole wheat beer, the cold water is in direct contact with the hot wheat juice, a cooling medium does not exist, the rapid cooling effect is achieved, and the cloud-like beer liquid is obtained under the condition that no additional auxiliary materials are added.

Description

Technical Field

[0001] The invention relates to the technical field of beer preparation, in particular to a production method of whole wheat beer. Background Art

[0002] Whole wheat beer is a beer brewed with malt, hops and mineral water using traditional craftsmanship. Whole wheat beer has a mellow taste, rich malt aroma, white and delicate foam, lasting cup hanging, and obvious hop aroma. The outstanding feature of whole wheat beer is that it uses only malt in the production process without adding any auxiliary raw materials. Therefore, the beer has a mellow body and a strong malt aroma. It is a high-end beer with richer nutrition.

[0003] In the current beer market, cloudy beer is very popular among consumers. However, for whole-wheat beer, the conventional filtering and cooling methods cannot meet the turbidity requirements and cannot obtain cloudy beer. It is necessary to add pectin to form cloudy precipitation. In the subsequent filtering step, the heat coagulant and cold coagulant in the precipitation will be discharged, and the malt flavor protein in the heat coagulant and cold coagulant will also be removed, which affects the flavor of the beer. Summary of the invention

[0004] In view of the above-mentioned defects of the prior art, the present invention provides a method for producing whole-wheat beer, in which hot wort is quickly mixed with cold water between the boiling and filtering steps, and the temperature is rapidly reduced to obtain a cloudy liquor; while forming the cloudy liquor, no loss of flavor protein is caused.

[0005] In order to solve the above technical problems, the present invention provides a method for producing whole-wheat beer, comprising a raw material crushing step, a saccharification step, a saccharification liquid filtering step, a boiling step, a filtering step and a fermentation step. Before the filtering step, the wort that has undergone the boiling step is passed into a container containing cold water to cool the wort.

[0006] As a preferred embodiment, the temperature of the cold water is no higher than 10°C.

[0007] Use cold water no higher than 10°C to quickly cool down the hot wort, forming a cloudy liquor without adding any additional ingredients.

[0008] As a more preferred embodiment, the temperature of the cold water is 5-6°C.

[0009] For ease of use, it is preferred to use cold water at 5-6°C.

[0010] As a preferred embodiment, the flow rate of the wort into the container is 1700 hectoliters / h-1900 hectoliters / h.

[0011] As a preferred embodiment, the temperature of the wort entering the container is 98-100°C.

[0012] As a preferred embodiment, the wort enters from the side bottom of the container.

[0013] As a preferred embodiment, the cutting angle of the wort entering the container is 60°.

[0014] As a preferred embodiment, the volume ratio of the wort to the cold water is 825:65-775:60.

[0015] The volume ratio of wort to cold water is controlled to 825:65-775:60, so that the temperature of the hot wort drops to 70-80°C after entering the container.

[0016] As a preferred embodiment, the mixing time of the wort and the cold water is 8 min-10 min.

[0017] The mixing time of wort and cold water is controlled at 8-10 minutes, and a cloud-like effect of fine protein suspension appears.

[0018] As a preferred embodiment, the container is a cyclonic sedimentation tank.

[0019] As a preferred embodiment, the obtained beer has a turbidity of 2-4.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) The production method of whole-wheat beer of the present invention achieves a rapid cooling effect by using cold water to directly contact hot wort without a cooling medium, and obtains a cloudy beer without adding additional auxiliary materials.

[0022] (2) The production method of whole malt beer of the present invention uses cold water to directly contact the wort, so that the thermal coagulant formed in the boiling stage is partially dissolved in the wort before the aggregation precipitation is formed, thereby retaining the characteristic flavor of malt; at the same time, due to the re-dissolution of part of the protein, the C / N ratio in the wort is reduced, which is more conducive to the growth of yeast and further improves the flavor of the fermentation liquid.

[0023] (3) The whole wheat beer production method of the present invention has a stable turbidity of beer between 2 and 4, and the result is stable and reliable with high repeatability.

[0024] (4) The whole wheat beer production method of the present invention does not require the use of pectin, thus reducing the step of adding pectin, making the operation simpler and reducing the production cost.

[0025] (5) The whole wheat beer production method of the present invention can ensure a turbidity of 2-4 without using additional additives, reducing the harm of a large amount of food additives to the human body, and has a "natural" cloudy characteristic.

[0026] The concept, specific structure and technical effects of the present invention will be further described below in conjunction with the accompanying drawings to fully understand the purpose, characteristics and effects of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of mixing hot wort and cold water in the production method of whole wheat beer of the present invention;

[0028] Figure 2 Schematic diagram of the liquor obtained by the production method of whole wheat beer of the present invention;

[0029] Figure 3 This is a comparison diagram of the appearance of the wine prepared by the present invention and the wine obtained by filtering after adding pectin;

[0030] Figure 4 1 is a diagram showing sensory evaluation results of different batches of finished wine prepared in Example 1 of the present invention;

[0031] Figure 5 1 is a graph showing the flavor evaluation results of different batches of finished wine prepared in Example 1 of the present invention.

[0032] Among them: 1-hot wort pipeline, 2-cold water pipeline, 3-cyclone sedimentation tank. DETAILED DESCRIPTION

[0033] In order to make the technical means, creative features, objectives and effects of the invention easier to understand, the invention is further described below with reference to specific illustrations. However, the invention is not limited to the following implementation cases.

[0034] It should be noted that the structures, proportions, sizes, etc. illustrated in the drawings of this specification are only used to match the contents disclosed in the specification so as to facilitate understanding and reading by persons familiar with this technology. They are not used to limit the conditions under which the present invention can be implemented, and therefore have no substantive technical significance. Any structural modification, change in proportion or adjustment of size, without affecting the effects and purposes that can be achieved by the present invention, should still fall within the scope of the technical contents disclosed by the present invention.

[0035] Whole wheat beer is a high-end beer brewed with malt, hops and mineral water using traditional craftsmanship. The beer has a mellow taste, rich malt aroma, white and delicate foam, long-lasting cup retention, strong killing power, and obvious hop aroma.

[0036] The whole wheat beer production process includes the following steps:

[0037] 1) Raw material grinding: Grind the malt and mix the ground malt with hot water.

[0038] 2) Saccharification step: The mixture is heated to an appropriate temperature to promote the activity of enzymes, which break down starch into sugars to form sweet wort.

[0039] 3) Filter the saccharified liquid through a filter to remove residues and solid particles to obtain a clear liquid.

[0040] 4) Boiling step: boiling the saccharified liquid and adding hops during the boiling process.

[0041] 5) Filtration step: filtering the wort obtained after boiling.

[0042] 6) Fermentation step: cooling the boiled liquid to a fermentation temperature, adding yeast to the boiled liquid, and transferring the boiled liquid to a fermentation tank for fermentation to obtain beer.

[0043] The turbidity of the beer obtained by the above steps does not meet the requirements, and it is impossible to obtain a cloudy beer liquid, and pectin needs to be added. The addition of pectin will form a cloudy precipitate. When the precipitate is filtered, the hot coagulant and the cold coagulant are discharged, and the malt flavor protein in the precipitate is also removed, affecting the malt flavor.

[0044] In order to solve the above problems, the inventors of the present application accidentally discovered that after the boiling step, the wort is passed into a container with cold water, so that the thermal coagulant formed in the boiling stage can be quickly cooled by cold water before forming a precipitate, so that the specific protein is redissolved in the wort, thereby retaining the characteristic flavor of malt; at the same time, a cloudy liquor is obtained, and the turbidity of the liquor is stabilized at 2-4.

[0045] Example 1

[0046] Taking Fanjiale brand beer as an example, the complete production process of whole wheat beer is introduced:

[0047] 1) Raw material grinding: The malt was ground, and the ground malt (wheat malt: barley malt=400:9) was mixed with hot water, and the weight ratio of hot water to malt was 3.5:1.

[0048] 2) Saccharification step: The mixture is heated to an appropriate temperature (the temperature of the saccharification stage is controlled at about 70°C) to promote the activity of the enzyme, so that the enzyme breaks down the starch into sugar to form sweet wort. The pH of the saccharification pot mash is 5.6.

[0049] 3) Filtering the saccharified liquid: The saccharified liquid treated in the saccharification step is filtered through a filter to remove dregs and solid particles to obtain a clear liquid.

[0050] 4) Boiling step: boiling the saccharified liquid, adding hops and lactic acid during the boiling process, the boiling time is about 60 minutes, the rest time after boiling is 30 minutes, the pH value of the wort in the boiling pot is 5.3-5.4, and the total evaporation rate is 6%.

[0051] 5) Rapidly cooling the wort: Pass the boiling wort into a container containing cold water to cool the wort.

[0052] The boiled wort enters the container from the bottom of the side of the container at a 60° angle. The temperature of the wort when entering the container is 98-100°C, and the flow rate of the wort entering the container is 1800 hectoliters / h.

[0053] The temperature of the cold water is required to be as low as possible. For convenience, the temperature of the cold water used in this application is 5-6°C. The volume ratio of wort to cold water is 40:3. For example, when the wort is 800hl (hectoliters), 60hl of cold water is introduced. The mixing time of wort and cold water is 10 minutes. After mixing, the obtained wort is reduced from 98-100°C during boiling to about 70°C.

[0054] like Figure 1 Schematic diagram of the structure of mixing hot wort with cold water. Cold water is introduced into the container, such as the vortex sedimentation tank 3, through the cold water pipeline 2 in advance (preferably 20 minutes in advance), and the temperature of the cold water is preferably 5-6°C. The hot wort after the boiling stage is introduced into the vortex sedimentation tank 3 through the hot wort pipeline 1. The amount of hot wort is about 800HL, the temperature is 98-100°C, and the flow rate is 1800HL / h. After mixing with cold water, the temperature of the hot wort drops to 70°C.

[0055] 6) Filtration step, filtering the wort obtained after cooling.

[0056] 7) Fermentation step: cooling the boiled liquid to the fermentation temperature, adding yeast (the yeast inoculation rate is about 1.0 miocells / ml) to the boiled liquid, and transferring it to a fermentation tank for fermentation. The back pressure of 0.3 bar is maintained during the fermentation process to obtain beer.

[0057] In the above steps, step 5) is an improvement of the present application, and the other steps are conventional steps of Fanjiale brand beer.

[0058] like Figure 2 The wine obtained in this embodiment is in a natural cloudy state.

[0059] Example 2

[0060] The following is the production process of Fanjiale Dark Beer brand beer.

[0061] The difference from Example 1 is that the raw material type ratio is different, and the specific raw material type ratio is wheat malt: barley malt = 40:8, wherein the black malt accounts for 45% of the barley malt. In addition, step 5) is slightly different.

[0062] Specifically, before the filtering step, the wort that has undergone the boiling step is passed into a container containing cold water to cool the wort.

[0063] The boiled wort enters the container from the bottom of the side of the container at a 60° angle. The temperature of the wort when entering the container is 98-100°C, and the flow rate of the wort entering the container is 1700 hectoliters / h.

[0064] The temperature of the cold water used in the present application is 5-6°C. When the wort is 825hl (hectoliter), 65hl of cold water is introduced. The mixing time of the wort and the cold water is 10min. After mixing, the obtained wort is reduced from 98-100°C during boiling to about 70°C.

[0065] Example 3

[0066] The difference from Example 1 is that step 5) is different.

[0067] Specifically, before the filtering step, the wort that has undergone the boiling step is passed into a container containing cold water to cool the wort.

[0068] The boiled wort enters the container from the bottom of the side of the container at a 60° angle. The temperature of the wort when entering the container is 98-100°C, and the flow rate of the wort entering the container is 1900 hectoliters / h.

[0069] The temperature of the cold water used in this application is 5-6°C. When the wort is 775hl (hectoliter), 60hl of cold water is introduced. The mixing time of the wort and the cold water is 8 minutes. After mixing, the obtained wort is reduced from 98-100°C during boiling to about 70°C.

[0070] Comparison example

[0071] Different from Example 1, pectin is added to the boiled wort before cooling through a conventional plate heat exchanger, and the ratio of wort to pectin is 80000kg:20kg, forming a cloudy precipitate, which is filtered to obtain a cloudy liquor.

[0072] The wine obtained in Example 1 and the control example is as follows Figure 3 As shown, the left picture is the cloudy liquor obtained in Example 1, and the right picture is the cloudy liquor obtained in the control example. Figure 3 It can be seen that the wine turbidity effects obtained by the two methods are comparable.

[0073] In order to verify the stability of the method of the present application, turbidity and other related performance tests were performed on different batches of wine produced by the method of Example 1. The test results are shown in Table 1.

[0074] Table 1

[0075]

[0076] The turbidity test method is as follows:

[0077] 1. Keep the sample temperature constant at 20°C.

[0078] 2. The light beam emitted by the tungsten lamp light source is scattered by the suspended matter and / or colloid in the sample, and its light intensity is measured at an angle of 90° or 25°.

[0079] 3. The intensity of the scattered light is compared with that measured using a standard solution of formazin solution and the result is expressed as EBC.

[0080] 4. The turbidity measured at an angle of 90° or 25° is the turbidity reflected by small particles (<1m).

[0081] As can be seen from Table 1, the 90° turbidity of beer obtained by the method of the present application is stable between 2 and 4, the result is stable and reliable, with high repeatability, and is suitable for wide promotion.

[0082] The whole-wheat beer production method of the present application has a stable turbidity of 2-4 for each batch of beer, while the turbidity of conventional beer is controlled between 0-0.5, which proves that the wort can be rapidly cooled by the method of the present application to precipitate protein evenly and finely to form a stable cloudy liquor.

[0083] The production method of whole wheat beer of the present application can achieve a foam persistence of about 200 seconds, while the foam persistence of conventional beer is between 170-190 seconds. The foam persistence of beer is related to the protein content in the beer. The higher the protein content, the stronger the foam persistence. It is proved that the whole wheat beer produced by the method of the present application, after rapid cooling, part of the protein precipitated by boiling is redissolved after rapid cooling with ice water, the protein content in the beer is high, and the foam is persistent and does not dissipate.

[0084] The bitterness value of the whole wheat beer produced by the present application is about 10-13BU, while the bitterness value of conventional beer is between 7-10BU. The bitterness value in beer mainly comes from boiling hops. It can also be proved that part of the heat-precipitated hops in the beer produced by the present method are redissolved after extreme cooling, and the bitterness value is high, forming a characteristic beer flavor.

[0085] The beer produced by the method of Example 1 was subjected to sensory evaluation, and the range of the sensory evaluation is shown in Table 2.

[0086] Table 2

[0087]

[0088]

[0089] 130 people were randomly selected and divided into 13 groups, with 10 people in each group. They performed sensory evaluation on different batches of finished wine prepared in Example 1, and scored each batch of tasting results with a score of 1-9 points. The specific scoring rules are shown in Table 3. The scoring results of each batch were counted and the average value was calculated. The final scoring results are shown in Table 3. Figure 4 As shown. Figure 4 It can be seen that the scoring results of each batch are stably between 6 and 8, proving that the beer malt produced by the method of the present application has a stable flavor.

[0090] Table 3

[0091]

[0092] This application not only evaluates the taste but also the special flavors in beer. Referring to the flavor description in Table 2, the flavors tasted in the corresponding batch of finished beer are described, and the number of occurrences of each flavor is counted. The evaluation results are as follows: Figure 5 As shown. Figure 5 It can be seen that the bitterness, smokiness, freshly cut grass, caramel and bread flavors in the beer flavor mostly come from the raw material malt used in the production of the beer, and the number of comments is significantly higher than that of other special flavors. This proves that the whole wheat beer produced by this method can redissolve the protein in the beer through extreme cooling, retain some of the characteristic malt flavor, and form a special tasting flavor of this brand of beer.

[0093] The whole wheat beer produced by the methods of Examples 2 and 3 obtained similar experimental results to those of Example 1, which will not be repeated here.

[0094] In summary, the production method of whole wheat beer of the present application is that the temperature of the hot wort is about 98-100°C during the boiling stage, excluding the heat loss in the pipeline, and the temperature entering the cold water container (cyclonic sedimentation tank) is about 90-95°C. Before the hot wort enters the cold water container, 5-6°C cold water is passed into the cold water container to exclude the increase in heat in the pipeline. When the hot wort is passed, the temperature in the cold water container is about 8-9°C. Most of the protein types in the whole wheat raw material are globulins, and the solubility increases with the increase in temperature. The hot wort is passed into the cold water container to produce a rapid and uniform cooling effect. The protein of the high-temperature dissolved part is uniformly precipitated, producing a cloud-like effect, and the high-temperature precipitated part of the protein is partially dissolved due to the rapid cooling, giving some special malt aroma.

[0095] Therefore, the production method of the whole wheat beer of the present application can not only produce a cloud-like effect, but also has a special malt aroma, and can maintain a turbidity between 2-4.

[0096] The preferred specific embodiments of the present invention are described in detail above. It should be understood that ordinary technicians in the field can make many modifications and changes based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by technicians in the technical field based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A method for producing whole wheat beer, comprising a raw material crushing step, a saccharification step, a saccharification liquid filtering step, a boiling step, a filtering step and a fermentation step, characterized in that: Before the filtering step, the wort that has gone through the boiling step is passed into a container containing cold water to cool the wort.

2. The method for producing whole wheat beer according to claim 1, wherein: The temperature of the cold water is not higher than 10°C.

3. The method for producing whole wheat beer according to claim 2, characterized in that: The temperature of the cold water is 5-6°C.

4. The method for producing whole wheat beer according to claim 1, wherein: The flow rate of the wort into the container is 1700 hectoliters / h-1900 hectoliters / h.

5. The method for producing whole wheat beer according to claim 1, characterized in that: The temperature of the wort entering the container is 98-100°C.

6. The method for producing whole wheat beer according to claim 1, characterized in that: The wort enters from the side bottom of the container.

7. The method for producing whole wheat beer according to claim 1, characterized in that: The cutting angle at which the wort enters the container is 60°.

8. The method for producing whole wheat beer according to claim 1, characterized in that: The volume ratio of the wort to the cold water is 825:65-775:

60.

9. The method for producing whole wheat beer according to claim 1, characterized in that: The mixing time of the wort and the cold water is 8 min-10 min.

10. The method for producing whole wheat beer according to claim 1, characterized in that: The container is a cyclonic sedimentation tank.

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