Production method of 10-degree P sweet osmanthus and wheat white beer

Abstract

The invention discloses a production method of 10-degree P sweet osmanthus and wheat white beer, which comprises the following steps: S1, pretreatment: crushing malt, saccharifying and filtering to obtain humulus lupulus; s2, cleaning treatment: soaking the sweet-scented osmanthus for 10-20 minutes by using the S1 wort which is about 10 times of the S1 wort at the temperature of 80-100 DEG C, and carrying out primary sterilization and disinfection; s3, primary addition of sweet-scented osmanthus: adding the humulus lupulus treated in the S2 and the sweet-scented osmanthus into a rotational flow precipitation tank together for rotational flow precipitation to obtain supernate; s4, adding the sweet-scented osmanthus again: cooling the supernate obtained in S3, adding yeast, feeding into a fermentation tank, adding the soaked and sterilized sweet-scented osmanthus from the top of the tank for 0-12 hours after the tank is full, and fermenting together to finally obtain sweet-scented osmanthus wheat white beer fermentation liquor; and S5, finished product obtaining: after the fermentation is completed, filling the fermented mature wine liquid to form the finished beer product. Osmanthus fragrans is added twice, one time is in a rotational flow precipitation tank, and the second time is in a fermentation tank, so that the layering sense of the fragrance of the osmanthus fragrans can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of white beer production, and in particular to a production method of 10°P osmanthus wheat white beer. Background Art

[0002] White beer is a light-colored turbid beer made from wheat malt and (or) wheat, barley malt, and water as the main raw materials, with hops (including hop products) added, and fermented by beer yeast. Wheat malt and (or) wheat account for no less than 40% of the total raw materials. White beer is unfiltered and retains yeast. The body of the beer is slightly white, hazy and turbid in appearance, with white, delicate and long-lasting foam, and has flavor characteristics such as clove, ester and phenol. It has a refreshing, soft and astringent taste, a suitable bitterness value, a high carbon dioxide content, and rich nutrition. It is rich in wheat protein, yeast, vitamins, minerals and other nutrients.

[0003] Osmanthus is pungent and warm in nature, and has the effects of anti-oxidation, lowering blood lipids, anti-aging, protecting the liver, and inhibiting bacteria. With the continuous expansion of personalized and fragmented consumer demand and the rapid growth of specialty beer, golden osmanthus with wheat white beer will be a good choice for the high-end craft beer market segment. Summary of the invention

[0004] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a production method of 10°P osmanthus wheat white beer. Osmanthus is added twice, once in a cyclone sedimentation tank and the second time in a fermentation tank for secondary dry addition, which can increase the layering of osmanthus aroma.

[0005] The present invention also provides a method for producing the above-mentioned 10°P osmanthus wheat white beer, comprising the following steps:

[0006] S1. Pretreatment: The malt is crushed, saccharified, filtered, and boiled to obtain 100°C wort;

[0007] S2. Cleaning treatment: Soak the osmanthus in 10 times 80-100℃ S1 wort for 10-20 minutes for preliminary sterilization;

[0008] S3. Initial addition of osmanthus: The osmanthus treated in S2 together with the wort treated in S1 was added to a cyclone sedimentation tank for cyclone sedimentation to obtain a supernatant;

[0009] S4. Add osmanthus again: The supernatant obtained in S3 was cooled and yeast was added into the fermentation tank. The full tank was added from the top of the tank for 0-12hr to soak and sterilize (10 times 80-100 ℃ sterile water soaked for 30min) osmanthus and fermented together to obtain osmanthus wheat white beer fermentation liquid;

[0010] S5. Finished product: After fermentation is completed, the mature fermented liquor is bottled to form finished beer.

[0011] According to a production method of 10°P osmanthus wheat white beer provided by the present invention, the osmanthus is one of golden osmanthus, silver osmanthus and red osmanthus, and the osmanthus adopts commercially available instant powder.

[0012] According to a production method of 10°P sweet-scented osmanthus wheat white beer provided by the present invention, the pulverization adopts a double-roller pulverizer, and the roller spacing of the double-roller pulverizer is 0.3mm-0.5mm.

[0013] According to a method for producing 10°P sweet-scented osmanthus wheat white beer provided by the present invention, the specific steps of saccharification are:

[0014] 1) Add materials and stir: The ratio of sugar to brewing water is 1:3.5-4.5, add materials at 50℃, stir while adding materials, turn off stirring, and let stand and keep warm for 30-50 minutes;

[0015] 2) Heating and stirring: After the protein rest is over, start stirring and heating at a rate of 1°C / min. When the temperature reaches 65°C, stop stirring and saccharify.

[0016] 3) Final saccharification: After saccharification for 30-50 minutes, take the supernatant for iodine test reaction. When the iodine test is colorless, start stirring and continue to heat up at a rate of 1°C / min. Heat to 72°C and keep warm for 5 minutes. Continue to heat to 78°C to complete saccharification and prepare for filtration.

[0017] According to a production method of 10°P osmanthus wheat white beer provided by the present invention, the specific steps of filtration are: pumping saccharification mash into a filter tank, adding 80°C padding water to the filter tank in advance, the padding water is preferably just enough to submerge the filter grate, standing for 10 minutes until a filter layer is formed, starting filtration, refluxing for 5-10 minutes, and formally filtering after the filtered wort is clear, and when the first wort is about to be filtered out, the slag layer is just exposed, washing the slag, the slag washing water temperature is 78-80°C, the slag washing is divided into 2-3 times, and the slag is discarded to prepare for the boiling stage.

[0018] According to a production method of 10°P osmanthus wheat white beer provided by the present invention, the boiling step is: boiling time 60-80min, boiling intensity>5.0%, mixed sugar 9.0%-9.2%, hops are added in 3 times, namely: 20% of the total amount of hops is initially boiled for 5min, 50% of the total amount is boiled for 30-40min, and the remaining hops are added at the end of boiling.

[0019] According to a production method of 10°P sweet-scented osmanthus wheat white beer provided by the present invention, the vortex sedimentation step is: after boiling, the wort is pumped into the vortex sedimentation to add sweet-scented osmanthus and separate the cold solidified material, and before the wort is pumped into the sedimentation tank, the sweet-scented osmanthus instant powder is soaked in wort of about 10 times the temperature of 80-100°C for 10-20 minutes and added into the sedimentation tank, and vortexed for 30-40 minutes.

[0020] According to a production method of 10°P osmanthus wheat white beer provided by the present invention, the cooling step is: start cooling the wort after the vortex precipitation is completed, requiring the ice water temperature to be 4-8°C, the wort cooling temperature to be 20-22°C, the cooling time to be 30-60min, and the wort to be oxygenated by 8-10ppm during cooling.

[0021] According to a method for producing 10°P sweet-scented osmanthus wheat white beer provided by the present invention, the specific steps of fermentation are:

[0022] 1) Active dry yeast treatment: US-05 active dry yeast was activated with 10 times wort at an activation temperature of 27°C ± 3°C. After standing for 30 minutes, it was stirred for 30 minutes to prepare yeast emulsion.

[0023] 2) Pour into the fermentation tank: Pour the activated yeast emulsion into the fermentation tank;

[0024] 3) Dry osmanthus: dry osmanthus after the fermentation tank is full for 0-12h, dissolve the osmanthus instant powder in 10 times 80-100℃ sterile water and soak for 20-30min, then pour it into the fermentation tank after soaking;

[0025] 4) Fermentation sugar content control: When the sugar content drops to 3.2-3.5°P, seal the cans for diacetyl reduction. The diacetyl content is tested on the 5th day after the cans are full. If the diacetyl value is less than 0.10ppm, the reduction is completed and the wine is cooled and stored.

[0026] 5) Fermentation temperature control: After the tank is full, the temperature is naturally raised to 22-24°C for temperature control. When the diacetyl reduction is completed, the temperature is lowered. The initial cooling rate is 1.0°C / hr. When the fermentation temperature drops to 5-6°C, the cooling rate is 0.5°C / hr, and finally the temperature is lowered to 0-1°C for wine storage;

[0027] 6) Pressure control: 0.1-0.12MPa in the early stage of fermentation, not less than 0.08MPa during the wine storage period;

[0028] 7) Slag discharge: fill the tank for 24h, 72h, 1 week, 2 weeks, 3 weeks... until the slag is discharged according to the prescribed process time before filtering the wine. The slag discharged mainly includes cold solidified matter, hop residue and osmanthus residue.

[0029] Beneficial Effects

[0030] 1. In the present invention, osmanthus is added twice, one is in a cyclone sedimentation tank, and the second is in a fermentation tank for secondary dry addition, which can increase the layering of osmanthus fragrance.

[0031] 2. The present invention adopts commercially available osmanthus instant powder as the raw material for producing wheat osmanthus white beer, which can solve the problems of osmanthus floating and not easy to dissolve when soaked and added, the difficult control of sanitary conditions, and the easy blockage of material pipelines during the production process, and can improve the utilization rate of osmanthus raw materials. DETAILED DESCRIPTION

[0032] This section will describe in detail the specific embodiments of the present invention. The description of the preferred embodiments of the present invention in the text part of the specification enables people to intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it cannot be understood as a limitation on the scope of protection of the present invention.

[0033] The present invention provides a method for producing 10°P sweet-scented osmanthus wheat white beer, which comprises the following steps:

[0034] S1. Pretreatment: The malt is crushed, saccharified, filtered, and boiled to obtain 100°C wort;

[0035] S2. Cleaning treatment: Soak the osmanthus in 10 times 80-100℃ S1 wort for 10-20 minutes for preliminary sterilization;

[0036] S3. Initial addition of osmanthus: The osmanthus treated in S2 together with the wort treated in S1 was added to a cyclone sedimentation tank for cyclone sedimentation to obtain a supernatant;

[0037] S4. Add osmanthus again: The supernatant obtained in S3 was cooled and yeast was added into the fermentation tank. The full tank was added from the top of the tank for 0-12hr to soak and sterilize (10 times 80-100 ℃ sterile water soaked for 30min) osmanthus and fermented together to obtain osmanthus wheat white beer fermentation liquid;

[0038] S5. Finished product: After fermentation is completed, the mature fermented liquor is bottled to form finished beer.

[0039] The osmanthus is one of golden osmanthus, silver osmanthus and red osmanthus, preferably golden osmanthus, and the osmanthus uses commercially available instant powder.

[0040] The crushing is carried out by a double-roll crusher, and the roller spacing of the double-roll crusher is 0.3mm-0.5mm.

[0041] The specific steps of saccharification are:

[0042] 1) Add materials and stir: The ratio of sugar to brewing water is 1:3.5-4.5, add materials at 50℃, stir while adding materials, turn off stirring, and let stand and keep warm for 30-50 minutes;

[0043] 2) Heating and stirring: After the protein rest is over, start stirring and heating at a rate of 1°C / min. When the temperature reaches 65°C, stop stirring and saccharify.

[0044] 3) Final saccharification: After saccharification for 30-50 minutes, take the supernatant for iodine test reaction. When the iodine test is colorless, start stirring and continue to heat up at a rate of 1°C / min. Heat to 72°C and keep warm for 5 minutes. Continue to heat to 78°C to complete saccharification and prepare for filtration.

[0045] The specific steps of filtration are: pump the saccharification mash into the filter tank, add 80℃ pad water to the filter tank in advance, and the pad water should just cover the filter grate. Let it stand for 10 minutes until the filter layer is formed and then start filtering. Reflux for 5-10 minutes. After the filtered wort is clear, formally filter it and check the concentration of the number one wort. When the number one wort is about to be filtered out, the slag layer is just exposed and the slag is washed. The water temperature for washing the slag is 78-80℃, and the washing is divided into 2-3 times. End the filtration, discard the slag and prepare for the boiling stage.

[0046] The boiling steps are as follows: boiling time 60-80 minutes, boiling intensity>5.0%, mixed sugar 9.0%-9.2%, hops are added in 3 times, namely: 20% of the total amount of hops is initially boiled for 5 minutes, 50% of the total amount is boiled for 30-40 minutes, and the remaining hops are added at the end of boiling.

[0047] The steps of vortex precipitation are as follows: after boiling, the wort is pumped into the vortex precipitation to add osmanthus and separate the cold condensate. Before the wort is pumped into the precipitation tank, the osmanthus instant powder is soaked in about 10 times 80-100°C wort for 10-20 minutes and added to the precipitation tank for vortex precipitation for 30-40 minutes.

[0048] The cooling steps are as follows: after the vortex sedimentation is completed, the wort is cooled, the ice water temperature is required to be 4-8°C, the wort cooling temperature is 20-22°C, the cooling time is 30-60 minutes, and the wort is oxygenated by 8-10ppm during cooling.

[0049] The specific steps of fermentation are:

[0050] 1) Active dry yeast treatment: US-05 active dry yeast was activated with 10 times wort at an activation temperature of 27°C ± 3°C. After standing for 30 minutes, it was stirred for 30 minutes to prepare yeast emulsion.

[0051] 2) Pour into the fermentation tank: Pour the activated yeast emulsion into the fermentation tank;

[0052] 3) Dry osmanthus: dry osmanthus after the fermentation tank is full for 0-12h, dissolve the osmanthus instant powder in 10 times 80-100℃ sterile water and soak for 20-30min, then pour it into the fermentation tank after soaking;

[0053] 4) Fermentation sugar content control: When the sugar content drops to 3.2-3.5°P, seal the cans for diacetyl reduction. The diacetyl content is tested on the 5th day after the cans are full. If the diacetyl value is less than 0.10ppm, the reduction is completed and the wine is cooled and stored.

[0054] 5) Fermentation temperature control: After the tank is full, the temperature is naturally raised to 22-24°C for temperature control. When the diacetyl reduction is completed, the temperature is lowered. The initial cooling rate is 1.0°C / hr. When the fermentation temperature drops to 5-6°C, the cooling rate is 0.5°C / hr, and finally the temperature is lowered to 0-1°C for wine storage;

[0055] 6) Pressure control: 0.1-0.12MPa in the early stage of fermentation, not less than 0.08MPa during the wine storage period;

[0056] 7) Slag discharge: fill the tank for 24h, 72h, 1 week, 2 weeks, 3 weeks... until the slag is discharged according to the prescribed process time before filtering the wine. The slag discharged mainly includes cold solidified matter, hop residue and osmanthus residue.

[0057] The sensory results of 10°P Osmanthus White Beer are as follows:

[0058]

[0059]

[0060] 10°P Osmanthus Wheat White Beer Physical and Chemical Index Test Results (Based on GB / T4927-2008)

[0061]

[0062] The embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the technical field without departing from the purpose of the present invention.

Claims

1. A method for producing 10°P osmanthus wheat white beer, characterized in that: The following steps are involved: S1. Pretreatment: The malt is crushed, saccharified, filtered, and boiled to obtain 100°C wort; S2. Cleaning treatment: Soak the osmanthus in 10 times 80-100℃ S1 wort for 10-20 minutes for preliminary sterilization; S3. Initial addition of osmanthus: The osmanthus treated in S2 together with the wort treated in S1 was added to a cyclone sedimentation tank for cyclone sedimentation to obtain a supernatant; S4 added osmanthus again: The supernatant obtained in S3 was cooled and yeast was added into the fermenter, the full tank was added from the top of the tank for 0-12hr to soak and sterilize osmanthus, and fermented together to obtain osmanthus wheat beer fermentation broth; S5. Finished product: After fermentation is completed, the mature fermented liquor is bottled to form finished beer.

2. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The osmanthus is one of golden osmanthus, silver osmanthus and red osmanthus, and the osmanthus adopts commercially available instant powder.

3. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The pulverization is performed using a double-roll pulverizer, and the roller spacing of the double-roll pulverizer is 0.3mm-0.5mm.

4. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The specific steps of saccharification are: 1) Add materials and stir: The ratio of sugar to brewing water is 1:3.5-4.5, add materials at 50℃, stir while adding materials, turn off stirring, and let stand and keep warm for 30-50 minutes; 2) Heating and stirring: After the protein rest is over, start stirring and heating at a rate of 1°C / min. When the temperature reaches 65°C, stop stirring and saccharify. 3) Final saccharification: After saccharification for 30-50 minutes, take the supernatant for iodine test reaction. When the iodine test is colorless, start stirring and continue to heat up at a rate of 1°C / min. Heat to 72°C and keep warm for 5 minutes. Continue to heat to 78°C to complete saccharification and prepare for filtration.

5. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The specific steps of the filtration are: pump the saccharified mash into the filter tank, add 80°C pad water to the filter tank in advance, the pad water should just cover the filter grate, let it stand for 10 minutes until the filter layer is formed, start filtering, reflux for 5-10 minutes, and filter formally after the filtered wort is clear, detect the concentration of the first wort, and when the first wort is about to be filtered out, the slag layer is just exposed, wash the slag, the water temperature of the slag washing is 78-80°C, wash the slag 2-3 times, end the filtration, discard the slag and prepare for the boiling stage.

6. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The boiling steps are as follows: boiling time 60-80 minutes, boiling intensity>5.0%, mixed sugar 9.0%-9.2%, hops added in 3 times, namely: 20% of the total amount of hops is initially boiled for 5 minutes, 50% of the total amount is boiled for 30-40 minutes, and the remaining hops are added at the end of boiling.

7. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The vortex precipitation step is as follows: after boiling, wort is pumped into the vortex precipitation, osmanthus is added and cold solidified products are separated; before the wort is pumped into the precipitation tank, the osmanthus instant powder is soaked in 10 times 80-100° C. wort for 10-20 minutes and added into the precipitation tank, and vortexed for 30-40 minutes.

8. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The cooling step is as follows: after the vortex precipitation is completed, the wort is cooled, the ice water temperature is required to be 4-8°C, the wort cooling temperature is 20-22°C, the cooling time is 30-60min, and the wort is oxygenated by 8-10ppm during cooling.

9. The method for producing 10°P osmanthus wheat white beer according to claim 1, characterized in that: The specific steps of the fermentation are: 1) Active dry yeast treatment: US-05 active dry yeast was activated with 10 times wort at an activation temperature of 27°C ± 3°C. After standing for 30 minutes, it was stirred for 30 minutes to prepare yeast emulsion. 2) Pour into the fermentation tank: Pour the activated yeast emulsion into the fermentation tank; 3) Dry osmanthus: dry osmanthus after the fermentation tank is full for 0-12 hours, dissolve the osmanthus instant powder in 10 times 80-100℃ sterile water and soak it for 20-30 minutes, and pour it into the fermentation tank after the soaking is completed; 4) Fermentation sugar content control: When the sugar content drops to 3.2-3.5°P, seal the cans for diacetyl reduction. The diacetyl content is tested on the 5th day after the cans are full. If the diacetyl value is less than 0.10ppm, the reduction is completed and the wine is cooled and stored. 5) Fermentation temperature control: After the tank is full, the temperature is naturally raised to 22-24°C for temperature control. When the diacetyl reduction is completed, the temperature is lowered. The initial cooling rate is 1.0°C / hr. When the fermentation temperature drops to 5-6°C, the cooling rate is 0.5°C / hr, and finally the temperature is lowered to 0-1°C for wine storage; 6) Pressure control: 0.1-0.12MPa in the early stage of fermentation, not less than 0.08MPa during the wine storage period; 7) Slag discharge: fill the tank for 24h, 72h, 1 week, 2 weeks, 3 weeks... until the slag is discharged according to the prescribed process time before filtering the wine. The slag discharged mainly includes cold solidified matter, hop residue and osmanthus residue.

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