Honey beer brewing formula and preparation process thereof
By adding honey during beer brewing and using yeast fermentation, combined with beer and malt, solve the problem of traditional beer flavor, and realize the richness and diversification of beer flavor.
Patent Information
- Application Number
- CN202411788134.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-06
- Publication Date
- 2025-01-24
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Traditional beer has relatively single flavors, which is difficult to meet consumers' pursuit of unique tastes.
Add honey during beer brewing, and use yeast fermentation to make the beer have a natural floral flavor. At the same time, it is combined with beer and malt incense to enrich the flavor level of beer.
By adding honey and adjusting the addition ratio at different stages, the ratio of floral aroma and sweetness can be flexibly adjusted to create honey beer with different styles and characteristics to meet the unique taste needs of different consumers.
Smart Images
Figure CN119351174A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of beer brewing, and in particular relates to a honey beer brewing formula and a preparation process thereof. Background Art
[0002] Beer is a fermented wine made from malt and water as the main raw materials, with hops (including hop products) added and fermented by yeast. It contains carbon dioxide and can form foam.
[0003] Although traditional beer brewing has formed a mature process system after a long period of development, it also faces some challenges. On the one hand, with the increasing diversification of consumer tastes, higher requirements are placed on the flavor and taste of beer. The flavor of traditional beer is relatively single, which makes it difficult to meet consumers' pursuit of unique tastes. The development of new types of beer has become an inevitable trend in the development of the industry.
[0004] Therefore, we add honey during the brewing process to give the beer a unique aroma after production and create different flavors to cater to the market. Summary of the invention
[0005] In order to solve the above problems, the object of the present invention is to provide a honey beer brewing formula and a preparation process thereof.
[0006] To achieve the above object, the present invention proposes a honey beer brewing formula, comprising wort, hops, honey and yeast, characterized in that the wort is prepared by saccharification of malt and water, wherein the wort comprises 100 parts of water, 33 parts of barley, 0.83-1.67 parts of hops, 7.14-21.43 parts of honey, and 0.1-0.2 parts of yeast.
[0007] In one example, the preparation process includes the following steps:
[0008] Step 1: malt preparation, including barley soaking, barley germination, barley drying and malt crushing;
[0009] Step 2: saccharification, putting the crushed malt in step 1 into heated water for saccharification;
[0010] Step 3: Filtration: Filter the saccharified wort to remove solid impurities and obtain clarified wort;
[0011] Step 4: Add hops, boil the filtered wort in a boiling pot and add hops;
[0012] Step 5: Honey processing, heating the honey to sterilize it;
[0013] Step 6: Cooling: Cool the filtered wort to reduce its temperature to a range suitable for yeast fermentation;
[0014] Step 7: Fermentation: transfer the cooled wort to a fermentation tank and add yeast and honey for fermentation;
[0015] Step 8: Maturation: Maturating the fermented beer at low temperature;
[0016] Step 9: Filtration after maturation, filtering the maturated beer through a filter to obtain clarified beer;
[0017] Step 10: Filling, filling the filtered beer. The packaging forms include bottles, cans and barrels.
[0018] In one example, in step 2, the temperature of the water is controlled at 70-72° C., and the saccharification time is controlled at 1-2 hours.
[0019] In one example, in step 4, the boiling stage is divided into an early boiling stage, a middle boiling stage and a late boiling stage, and hops are added in the early boiling stage, the middle boiling stage and the late boiling stage. The early boiling stage is between 20 and 30 minutes after the start of boiling, the middle boiling stage is between 30 and 60 minutes after the start of boiling, and the late boiling stage is the last 10 to 15 minutes of boiling.
[0020] In one example, step five sterilizes the honey by heating in a water bath, while the temperature of the water bath is controlled at 60-65° C., and the heating time is about 30 minutes.
[0021] In one example, in step six, the wort is cooled to about 10-19°C.
[0022] In one example, the aging temperature in step eight is controlled at 0-8° C., and the aging time is about 2-4 weeks.
[0023] In one example, the steps include soaking barley in water at 15° C. for 2 days, germinating barley by spreading the soaked barley in a heat-insulating and moisture-keeping box for germination, drying the germinated barley in a drying box, and crushing malt into particles of 2-3 mm using a grinder.
[0024] In one example, honey may be added in step nine, by adding honey to the beer and stirring to mix.
[0025] The honey beer brewing formula and preparation process proposed by the present invention can bring the following beneficial effects:
[0026] 1. By adding honey and using yeast for fermentation, the yeast will ferment the sugar in the honey and leave behind the floral aroma of the honey collection process, giving the beer a natural floral aroma. At the same time, the bitterness and aroma contributed by hops added at different boiling stages, as well as the malt aroma brought by the malt itself, blend together to greatly enrich the flavor of the beer and meet the needs of different consumers for unique flavored beer.
[0027] 2. By adding honey in stages, a part of it participates in the fermentation stage to contribute floral aroma, and the other part is added after filtration to retain sweetness. By adjusting the addition ratio at different stages, the ratio of floral aroma and honey sweetness can be flexibly blended to create honey beer with different styles and characteristics. BRIEF DESCRIPTION OF THE DRAWINGS
[0028] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:
[0029] Figure 1 The present invention is a schematic diagram of the process structure of the honey beer preparation process. DETAILED DESCRIPTION
[0030] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below in an exemplary manner in conjunction with the accompanying drawings.
[0031] In the description of the present invention, it is necessary to understand that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.
[0032] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.
[0033] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0034] In the present invention, unless otherwise clearly specified and limited, the first feature "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one scheme", "some schemes", "examples", "specific examples", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the scheme or example are included in at least one scheme or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same scheme or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more schemes or examples in a suitable manner.
[0035] like Figure 1 As shown, an embodiment of the present invention proposes a honey beer brewing formula, which includes wort, hops, honey and yeast, wherein the wort is made by saccharifying malt and water, including 100 parts of water, 33 parts of barley, 0.83-1.67 parts of hops, 7.14-21.43 parts of honey, and 0.1-0.2 parts of yeast.
[0036] Embodiment 1, its preparation process comprises the following steps:
[0037] Step 1: malt preparation, including barley soaking, barley germination, barley drying and malt crushing;
[0038] Soak the barley in water at 15°C for 2 days;
[0039] Barley germination: Spread the soaked barley in a heat preservation and moisture preservation box for germination. The temperature is set at 16°C and the relative humidity is maintained at 85%. The germination time is 6 days. During this period, the barley is turned over to ensure uniform germination.
[0040] Barley drying: Use a drying box to dry the germinated barley. In the early stage, low temperature (30-40°C) is used to dehumidify the malt, and in the later stage, high temperature (80-90°C) is used to dry the malt.
[0041] Malt crushing: crush the dried malt using a crusher so that the crushed malt can pass through a sieve hole of 2-3 mm.
[0042] Step 2: Saccharification: Heat the water to 70-72°C and maintain the temperature. Add the crushed malt in step 1 into the water while stirring. The saccharification time is controlled within 1-2 hours.
[0043] Step 3: Filtration: filtering the saccharified wort through a filter tank or centrifuge to remove solid impurities and obtain clarified wort;
[0044] Step 4: Add hops, boil the filtered wort in a boiling pot to further coagulate and precipitate heat-unstable substances such as protein in the wort, improve the stability and clarity of the beer, kill harmful microorganisms in the wort, and add hops.
[0045] In the early stage of boiling (between 20 and 30 minutes after the start of boiling), 30% to 40% of the total amount of hops is added, and the α-acid in the hops is fully isomerized by long-term boiling, thereby providing the main bitterness for the beer;
[0046] In the middle of boiling (between 30 and 60 minutes after boiling begins), add 20% to 30% of the total amount of hops to fine-tune the bitterness and aroma of the beer;
[0047] In the late boiling period (the last 10 to 15 minutes of boiling), add 30% to 50% of the total amount of hops to retain the aroma of hops.
[0048] Step 5: Honey processing: heat the honey water bath to 60-65℃ and keep it for a certain period of time (about 30 minutes). This temperature range can effectively kill harmful microorganisms such as yeast and mold that may exist in honey, and can also retain the nutrients and flavor of honey to the greatest extent, avoiding the destruction of enzymes, vitamins, etc. in honey due to excessive temperature and causing the flavor to deteriorate;
[0049] Step 6: Cooling: Cool the filtered wort to a temperature suitable for yeast fermentation, generally around 10-19°C.
[0050] Step 7: Fermentation: Transfer the cooled wort to a fermentation tank, add yeast and honey for fermentation, and control the fermentation time according to the type of yeast. The commonly used yeasts are ale yeast and lager yeast. Ale yeast fermentation usually lasts 3-7 days, and lager yeast fermentation takes longer, generally 7-14 days. Honey provides additional sugar for yeast fermentation, and after yeast ferments the sugar in honey, it will leave the aromatic substances in honey, that is, the floral aroma in the honey collection process, which can make the beer have floral aroma and increase the flavor;
[0051] Step 8: Maturation: Maturate the fermented beer at low temperature, 0-8°C, for about 2-4 weeks;
[0052] Step 9: Filter after maturation. Filter the matured beer through a filter to remove yeast and other impurities to obtain clarified beer.
[0053] Step 10: Filling, filling the filtered beer, packaging forms include bottles, cans and barrels, etc. Before filling, the beer needs to be quality tested to ensure that the quality of the beer meets the standards. The beer after filling needs to be sterilized to extend the shelf life of the beer.
[0054] Embodiment 2, its preparation process comprises the following steps:
[0055] Step 1: malt preparation, including barley soaking, barley germination, barley drying and malt crushing;
[0056] Soak the barley in water at 15°C for 2 days;
[0057] Barley germination: Spread the soaked barley in a heat preservation and moisture preservation box for germination. The temperature is set at 16°C and the relative humidity is maintained at 85%. The germination time is 6 days. During this period, the barley is turned over to ensure uniform germination.
[0058] Barley drying: Use a drying box to dry the germinated barley. In the early stage, low temperature (30-40°C) is used to dehumidify the malt, and in the later stage, high temperature (80-90°C) is used to dry the malt.
[0059] Malt crushing: crush the dried malt using a crusher so that the crushed malt can pass through a sieve hole of 2-3 mm.
[0060] Step 2: Saccharification: Heat the water to 70-72°C and maintain the temperature. Add the crushed malt in step 1 into the water while stirring. The saccharification time is controlled within 1-2 hours.
[0061] Step 3: Filtration: filtering the saccharified wort through a filter tank or centrifuge to remove solid impurities and obtain clarified wort;
[0062] Step 4: Add hops, boil the filtered wort in a boiling pot to further coagulate and precipitate heat-unstable substances such as protein in the wort, improve the stability and clarity of the beer, kill harmful microorganisms in the wort, and add hops.
[0063] In the early stage of boiling (between 20 and 30 minutes after the start of boiling), 30% to 40% of the total amount of hops is added, and the α-acid in the hops is fully isomerized by long-term boiling, thereby providing the main bitterness for the beer;
[0064] In the middle of boiling (between 30 and 60 minutes after boiling begins), add 20% to 30% of the total amount of hops to fine-tune the bitterness and aroma of the beer;
[0065] In the late boiling period (the last 10 to 15 minutes of boiling), add 30% to 50% of the total amount of hops to retain the aroma of hops.
[0066] Step 5: Honey processing: heat the honey water bath to 60-65℃ and keep it for a certain period of time (about 30 minutes). This temperature range can effectively kill harmful microorganisms such as yeast and mold that may exist in honey, and can also retain the nutrients and flavor of honey to the greatest extent, avoiding the destruction of enzymes, vitamins, etc. in honey due to excessive temperature and causing the flavor to deteriorate;
[0067] Step 6: Cooling: Cool the filtered wort to a temperature suitable for yeast fermentation, generally around 10-19°C.
[0068] Step 7: Fermentation: transfer the cooled wort to a fermentation tank, add yeast for fermentation, and control the fermentation time according to the type of yeast. The commonly used yeasts are ale yeast and lager yeast. Ale yeast fermentation usually lasts 3-7 days, while lager yeast fermentation takes longer, generally 7-14 days.
[0069] Step 8: Maturation: Maturate the fermented beer at low temperature, 0-8°C, for about 2-4 weeks;
[0070] Step nine: Filter after maturation. Filter the matured beer through a filter to remove yeast and other impurities to obtain clarified beer. Add honey to the beer and stir to mix. Since the yeast and other impurities in the beer have been removed, the sugar in the honey will not be decomposed by yeast, thereby retaining the sweetness of the honey and making the beer taste like honey.
[0071] Step 10: Filling, filling the filtered beer, packaging forms include bottles, cans and barrels, etc. Before filling, the beer needs to be quality tested to ensure that the quality of the beer meets the standards. The beer after filling needs to be sterilized to extend the shelf life of the beer.
[0072] Embodiment 3, its preparation process comprises the following steps:
[0073] Step 1: malt preparation, including barley soaking, barley germination, barley drying and malt crushing;
[0074] Soak the barley in water at 15°C for 2 days;
[0075] Barley germination: Spread the soaked barley in a heat preservation and moisture preservation box for germination. The temperature is set at 16°C and the relative humidity is maintained at 85%. The germination time is 6 days. During this period, the barley is turned over to ensure uniform germination.
[0076] Barley drying: Use a drying box to dry the germinated barley. In the early stage, low temperature (30-40°C) is used to dehumidify the malt, and in the later stage, high temperature (80-90°C) is used to dry the malt.
[0077] Malt crushing: crush the dried malt using a crusher so that the crushed malt can pass through a sieve hole of 2-3 mm.
[0078] Step 2: Saccharification: Heat the water to 70-72°C and maintain the temperature. Add the crushed malt in step 1 into the water while stirring. The saccharification time is controlled within 1-2 hours.
[0079] Step 3: Filtration: filtering the saccharified wort through a filter tank or centrifuge to remove solid impurities and obtain clarified wort;
[0080] Step 4: Add hops, boil the filtered wort in a boiling pot to further coagulate and precipitate heat-unstable substances such as protein in the wort, improve the stability and clarity of the beer, kill harmful microorganisms in the wort, and add hops.
[0081] In the early stage of boiling (between 20 and 30 minutes after the start of boiling), 30% to 40% of the total amount of hops is added, and the α-acid in the hops is fully isomerized by long-term boiling, thereby providing the main bitterness for the beer;
[0082] In the middle of boiling (between 30 and 60 minutes after boiling begins), add 20% to 30% of the total amount of hops to fine-tune the bitterness and aroma of the beer;
[0083] In the late boiling period (the last 10 to 15 minutes of boiling), add 30% to 50% of the total amount of hops to retain the aroma of hops.
[0084] Step 5: Honey processing: heat the honey water bath to 60-65℃ and keep it for a certain period of time (about 30 minutes). This temperature range can effectively kill harmful microorganisms such as yeast and mold that may exist in honey, and can also retain the nutrients and flavor of honey to the greatest extent, avoiding the destruction of enzymes, vitamins, etc. in honey due to excessive temperature and causing the flavor to deteriorate;
[0085] Step 6: Cooling: Cool the filtered wort to a temperature suitable for yeast fermentation, generally around 10-19°C.
[0086] Step 7: Fermentation, transferring the cooled wort to a fermentation tank, adding yeast and honey for fermentation (the added honey is 50% of the total amount of honey), and controlling the fermentation time according to the type of yeast. The commonly used yeasts are ale yeast and lager yeast. Ale yeast fermentation usually lasts 3-7 days, and lager yeast fermentation time is longer, generally 7-14 days. Honey provides additional sugar for yeast fermentation, and after the yeast ferments the sugar in the honey, it will leave the aromatic substances in the honey, that is, the floral aroma in the honey collection process, which can make the beer have floral aroma and increase the flavor;
[0087] Step 8: Maturation: Maturate the fermented beer at low temperature, 0-8°C, for about 2-4 weeks;
[0088] Step nine: Filter after maturation. Filter the matured beer through a filter to remove the yeast and other impurities to obtain clarified beer. Add the remaining honey to the beer and stir to mix. Since the yeast and other impurities in the beer have been removed, the sugar in the honey will not be decomposed by the yeast, thereby retaining the sweetness of the honey and making the beer taste like honey.
[0089] Step 10: Filling, filling the filtered beer, the packaging forms include bottles, cans and barrels. Before filling, the beer needs to be tested for quality to ensure that the quality of the beer meets the standards. The beer after filling needs to be sterilized to extend the shelf life of the beer.
[0090] In Example 3, by adding honey in the fermentation stage and step nine respectively, yeast can be used to ferment the honey to decompose the sugar in the honey to produce floral aroma, and directly adding honey in step nine can make the beer taste like honey. The ratio of floral aroma and taste can be adjusted by adding different proportions.
[0091] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the system embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.
[0092] The above description is only an embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims
1. A honey beer brewing formula comprising wort, hops, honey and yeast, characterized in that: Wort is made by saccharifying a mixture of malt and water, including 100 parts of water, 33 parts of barley, 0.83-1.67 parts of hops, 7.14-21.43 parts of honey, and 0.1-0.2 parts of yeast.
2. The preparation process for the honey beer according to claim 1, characterized in that: The following steps are involved: Step 1: malt preparation, including barley soaking, barley germination, barley drying and malt crushing; Step 2: saccharification, putting the crushed malt in step 1 into heated water for saccharification; Step 3: Filtration: Filter the saccharified wort to remove solid impurities and obtain clarified wort; Step 4: Add hops, boil the filtered wort in a boiling pot and add hops; Step 5: Honey processing, heating the honey to sterilize it; Step 6: Cooling: Cool the filtered wort to reduce its temperature to a range suitable for yeast fermentation; Step 7: Fermentation: transfer the cooled wort to a fermentation tank and add yeast and honey for fermentation; Step 8: Maturation: Maturating the fermented beer at low temperature; Step 9: Filtration after maturation, filtering the maturated beer through a filter to obtain clarified beer; Step 10: Filling, filling the filtered beer. The packaging forms include bottles, cans and barrels.
3. The preparation process of honey beer according to claim 2, characterized in that: In the step 2, the water temperature is controlled at 70-72° C., and the saccharification time is controlled at 1-2 hours.
4. The preparation process of honey beer according to claim 2, characterized in that: In the step 4, the boiling stage is divided into an early boiling stage, a middle boiling stage and a late boiling stage, and hops are added in the early boiling stage, the middle boiling stage and the late boiling stage. The early boiling stage is between 20 and 30 minutes after the start of boiling, the middle boiling stage is between 30 and 60 minutes after the start of boiling, and the late boiling stage is the last 10 to 15 minutes of boiling.
5. The preparation process of honey beer according to claim 2, characterized in that: In step 5, the honey is sterilized by heating in a water bath, and the temperature of the water bath is controlled at 60-65° C., and the heating time is about 30 minutes.
6. The preparation process of honey beer according to claim 2, characterized in that: In step six, the wort is cooled to about 10-19°C.
7. The preparation process of honey beer according to claim 2, characterized in that: The curing temperature in step eight is controlled at 0-8° C., and the curing time is about 2-4 weeks.
8. The preparation process of honey beer according to claim 2, characterized in that: The steps include soaking barley in water at 15° C. for 2 days, germinating barley by spreading the soaked barley in a heat preservation and moisture-keeping box for germination, drying the germinated barley in a drying box, and crushing malt into particles of 2-3 mm using a crusher.
9. The preparation process of honey beer according to claim 2, characterized in that: In the step nine, honey can be added, and the honey is added to the beer and stirred and mixed.