Pure red beer and malt compounding method thereof

Abstract

The invention provides pure red beer and a malt compounding method thereof, and belongs to the technical field of beer brewing. The pure red beer provided by the invention consists of basic malt and special malt as raw materials, and is obtained by obtaining saccharified wort through a saccharification process, oxygenating and adding a yeast strain for fermentation, the color values of the obtained pure red wine liquid are L * 75-83, a * 32-39 and b * 52-57. The beer has typical wheat fragrance flavor, is pure in color and rich in wheat fragrance flavor, and can further enrich beer categories in the market.

Description

Technical Field

[0001] The invention belongs to the technical field of beer brewing, and in particular relates to a pure red beer and a malt compounding method thereof. Background Art

[0002] Currently, the color of beer is no longer limited to light yellow. White beer, yellow beer, red beer, and dark beer are gradually emerging in the market. However, the so-called red beer in the domestic market is not really pure red. In the UK, this type of beer is called brown ale, and in Germany it is called Marzen Lager or Amber Lager. Most "red beers" are made from red crystal malt, and some are aged in wooden barrels. The color is orange-red, amber, brown, reddish brown or reddish brown, and the brightness is very low. It has not yet shown a real pure red color. The sensory evaluation shows that the malt aroma is rich and rich, with a soft caramel aroma and caramel flavor.

[0003] However, the fundamental reason why the existing technology fails to produce pure red is that the brewer simply compounds the malt based on his experience, and does not involve the selection of basic malt and special malt categories and the three-dimensional compounding technology of color, which results in the wine being unable to produce pure red. Summary of the invention

[0004] The invention provides a pure red beer and a malt compounding method thereof. The obtained pure red beer has a typical malt flavor, a pure color of the beer, and a strong malt flavor, and can further enrich the beer categories on the market.

[0005] In order to achieve the above-mentioned purpose, the present invention provides a pure red beer, which is composed of basic malt and special malt, and is obtained by obtaining saccharified wort through a saccharification process, oxygenating it, adding yeast strains and fermenting it; the color value of the obtained pure red liquor is L*75-83, a*32-39, b*52-57.

[0006] Preferably, based on mass percentage, basic malt accounts for 75%-80%, and special malt accounts for 20%-25%.

[0007] Preferably, the specialty malt consists of low color specialty malt, medium color specialty malt and high color specialty malt, wherein low color specialty malt accounts for 54%-61% of the specialty malt, medium color specialty malt accounts for 29%-33% of the specialty malt, and high color specialty malt accounts for 10%-14% of the specialty malt.

[0008] Preferably, the color value of the basic malt is L*90-95, a*2-4, b*50-55, and the saccharifying power is ≥360WK and the storage value is ≥53%.

[0009] Preferably, the base malt is selected from at least one of high diastatic malt and distilling malt.

[0010] Preferably, the color value of low color specialty malt is L*80-90, a*3-4, b*35-45;

[0011] The color value of medium color specialty malt is L*65-75, a*25-35, b*80-90;

[0012] The color values ​​of high color specialty malt are L*0, a*0, b*0.

[0013] Preferably, the low-color specialty malt is selected from at least one of amber caramel malt, melanoidin malt, and biscuit malt;

[0014] The medium color specialty malt is selected from at least one of dark caramel malt, Munich caramel malt, and roasted malt;

[0015] The high color specialty malt is selected from at least one of chocolate malt, coffee malt and dark malt.

[0016] In the above scheme of the present invention, in order to solve the technical problem that the liquor cannot present a pure red color, firstly, the basic malt should be fully dissolved, such as high saccharification power malt, distilled malt, etc. On the one hand, the L value of the liquor can be improved, and on the other hand, the endogenous enzymes of malt are required to promote the acquisition of amino nitrogen and fermentable sugars to meet the basic needs of yeast cell metabolism. Therefore, Pilsner malt or moderately dissolved malt cannot be selected. This kind of malt that has not been fully dissolved not only contains small molecule sugar components and nitrogen components, but also has a high content of medium and large molecules, which can easily cause the L value of the liquor to increase and fail to present a pure red color. The selection of special malt needs to take into account both color and malt aroma as a whole, so as to meet the appearance requirements of pure red and have the typical malt flavor of this type of liquor, including caramel aroma and caramel aroma, etc., giving the liquor a multi-layered and full malt flavor.

[0017] Based on the color demand, it is not possible to choose special malt categories such as crystal malt, crystal malt, caramel malt, etc., mainly because these special malts are made by caramelization reaction after saccharification of green malt. The small molecule caramel produced cannot be absorbed and metabolized by yeast during the fermentation process, which will also cause low transparency of the liquor and affect the production of pure red. The production of pure red can be promoted by compounding a large proportion of high L value low color special malt, a small proportion of medium L value medium color special malt, and a small proportion of low L value high color special malt.

[0018] Based on the demand for malt aroma, it is necessary to meet the flavor characteristics of the liquor through the compounding of special malts, and the color is divided into three dimensions. The first dimension requires the selection of low-color special malts, namely amber caramel malt, melanin malt, biscuit malt, etc. Although these special malts are low-color malts and their roasting degree is relatively weak, this type of special malt can not only provide a soft malt aroma, but also retain more furanone precursors, so that it can be fully heated during the brewing and boiling process of beer to produce a large amount of furanones by Maillard reaction, replacing the caramel aroma produced by crystallized malt. The second dimension selects medium-color special malts, namely dark caramel malt, Munich caramel malt, roasted malt, etc. The third dimension is high-color special malts, namely chocolate malt, coffee malt, black malt, etc. Among them, these three types of special malts are compounded in a special ratio and then mixed with the basic malt in a specific ratio to prepare a pure red liquor with a typical malt flavor.

[0019] The present invention also provides a malt compounding method for pure red beer according to any one of the above technical solutions, comprising the following steps:

[0020] Special malts of different colors and proportions are mixed with basic malt, crushed and saccharified at a ratio of 1:3.7 at 60-62°C for 50 minutes, heated to 72-74°C for 30 minutes at a ratio of 1.0-1.5°C / min, and then heated to 76°C for wort filtration, the wort is collected and boiled for 1 hour, and filtered again after boiling to obtain 13°P saccharified wort;

[0021] After oxygenating the saccharified wort to 9-11 mg / L, yeast strains are added for fermentation. The fermentation temperature is controlled at 12-14°C. Fermentation ends when the diacetyl content of the fermented liquid drops to 50ug / L. The wine is then cooled to 2-4°C and cold stored for 7 days. After filtration, pure red wine is obtained.

[0022] Preferably, the yeast strain added is the following yeast, selected from SafLager TM W3470 yeast, SafLager TM S-189 yeast or SafLager TM It is understood that the selected yeasts are not limited to those listed above, and other yeasts known to those skilled in the art that meet production needs can also be selected.

[0023] Compared with the prior art, the advantages and positive effects of the present invention are:

[0024] The pure red beer provided by the present invention is composed of basic malt and special malt. By selecting and optimizing the malt, not only can the L value of the liquor be improved to meet the pure red appearance requirement, but also the liquor can be given a multi-layered, typical malt flavor, including caramel aroma and caramel aroma, etc. In order to meet the demand for malt aroma and the flavor characteristics of the liquor, and at the same time take into account the three dimensions of color, the special malt in the formula must simultaneously include low-color special malt, medium-color special malt and high-color special malt, and after being compounded in a special ratio, it is proportioned with the basic malt in a specific ratio, so as to prepare a pure red liquor with a typical malt flavor. The obtained liquor has a pure color and a strong malt flavor, which can further enrich the beer category on the market. DETAILED DESCRIPTION

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

[0026] Example 1: Formulating special wort and judging the color of single special malt

[0027] 1. Preparation of special wort

[0028] If the color of the special malt is ≥20EBC, weigh 25.0g of each of the special malt and Pilsner malt after crushing, and place a total of 50.0g in the saccharification cup; if the color of the special malt is <20EBC, weigh 50.0g of the special malt after crushing and place it in the saccharification cup. Then add 200ml of distilled water and stir evenly. Place the saccharification cup in a 45℃ saccharification instrument and keep it warm for 30 minutes, then heat it to 70℃ at a rate of 1℃ per minute. When the mash temperature reaches 70℃, immediately add 100ml of 70℃ distilled water to the saccharification cup, keep it warm for 60 minutes, and then quickly cool it to room temperature within 10-15 minutes. Rinse the stirring rod with distilled water and take out the saccharification cup. Wipe off the water on the outer wall of the saccharification cup, add distilled water, and the total mass of the material in the saccharification cup is 450.0g. Filter it with a single layer of medium-speed filter paper into a dry triangular flask to obtain the agreed wort.

[0029] 2. Determination of color value of special wort

[0030] First, connect the computer with the operating software to the device, turn on the power, turn on the switch on the front of the instrument, and preheat for 15 minutes. Then, open the operating software, select "Test Type" in "Communication Settings", select "Transmission" for the measuring liquid, find "Calibration" in the "System" drop-down menu, and calibrate the instrument. In the transmission mode, place a white board on the left outer side of the instrument, pull the black cavity in the middle of the instrument to the right, open the projection box, put the measuring cup filled with distilled water into the internal projection box, then pull it to the left, close the transmission box, and click Calibration. When measuring the sample, click "New" under the "Main Menu", click "Get Standard Sample", and in the pop-up window, click "M Color Measurement" in the lower right corner to measure the standard sample. After measuring the standard sample, click "Get Batch Sample" on the right side of "Get Standard Sample", and click "M Color Measurement" in the lower right corner of the pop-up window to measure the result, and display the L*, a*, and b* values.

[0031] Example 2 Optimization of special malt raw materials and malt formulation

[0032] 1. Basic malt selection: color value L*90-95, a*2-4, b*50-55, saccharification power ≥360WK, storage value ≥53%

[0033] 2. Selection of special malt:

[0034] 1) Low color specialty malt, color value is L*80-90, a*3-4, b*35-45

[0035] 2) Medium color special malt, color value is L*65-75, a*25-35, b*80-90

[0036] 3) High color special malt, color value is L*0, a*0, b*0

[0037] 3. Malt formula: basic malt accounts for 75%-80%; in the special malt formula, low-color special malt accounts for 54%-61% of the special malt, medium-color special malt accounts for 29%-33% of the special malt, and high-color special malt accounts for 10%-14% of the special malt.

[0038] Example 3 Brewing process

[0039] Select the above special malts and basic malts of different colors and proportions, crush them and saccharify them at a ratio of 1:3.7 at 60-62℃ for 50min, heat them to 72-74℃ at a ratio of 1.0-1.5℃ / min for 30min, then heat them to 76℃ for wort filtration, collect the wort and boil it for 1h, filter it again after boiling to obtain 13°P saccharified wort. After oxygenating the wort to 9-11mg / L, add the following yeast strain (SafLagerTM W3470 yeast, SafLager TM S-189 yeast or SafLager TM S-23 yeast can be used for fermentation, and the fermentation temperature is controlled at 12-14°C. The fermentation is completed when the diacetyl content of the fermentation liquid drops to 50ug / L, and then the temperature is lowered to 2-4°C and cold stored for 7 days. After filtration, pure red wine is obtained.

[0040] Example 4 Specific examples and comparative examples, proportions, color, and wheat aroma results

[0041] The following will further demonstrate the implementation mode of the present invention through different examples and comparative examples, which are only illustrative and helpful for understanding the present invention but not limiting the present invention. The raw materials and proportions of each example and comparative example are shown in the following table. The brewing processes used are the brewing processes described in Example 3. The color values ​​of the obtained wine will also be shown in the following table for intuitive analysis.

[0042] Table 1 Malt recipes of various embodiments and comparative examples

[0043]

[0044]

[0045] Table 2 Color values ​​of wines in various embodiments and comparative examples and corresponding sensory evaluation results

[0046]

[0047] The method for detecting the color value of liquor is consistent with that of special malt. Combined with the data in the above table, it can be seen that the color range of the pure red liquor tested is L*75-83, a*32-39, b*52-57. Among them, Comparative Example 1 does not contain high-color specialty malt, resulting in overall low a* and b* of the liquor, and the liquor does not appear red; Comparative Example 2 does not contain medium-color specialty malt, and a* is low, and medium-color specialty malt contributes greatly to a*, so it must be added in an appropriate amount in the formula; Comparative Example 3 does not contain low-color specialty malt, b* is low, and it fails to produce pure red with a* and L*; Comparative Example 4 does not use high-saccharifying power malt or distilled malt as the base malt, resulting in a low L* of the liquor, although it appears red, the liquor is dark red; Comparative Example 5 uses patented medium malt, the liquor L* is low, b* is high, and the liquor is orange-red; Comparative Example 6 The proportion of black malt is increased from 10% to 16%, which will cause b* to drop sharply, and the color of the liquor is brown-red; Comparative Example 7 The proportion of roasted malt is reduced from 29% to 19%, a* is significantly reduced, and the red color of the liquor is not prominent; Comparative Example 8 The amber caramel malt is increased from 61% to 65%, the liquor b* is high, and it does not appear pure red.

[0048] From the above, it can be seen that in order to meet the needs of malt aroma and the flavor characteristics of the liquor, and take into account the three dimensions of color at the same time, the specialty malt in the formula must include low-color specialty malt, medium-color specialty malt and high-color specialty malt at the same time, and after being compounded in a special proportion, it is then mixed with the basic malt in a specific proportion. Only in this way can a pure red liquor with a typical malt flavor be prepared, so that the resulting liquor has a pure color and a strong malt flavor, which can further enrich the beer category on the market.

Claims

1. A pure red beer, characterized in that: The raw materials are composed of basic malt and special malt. The saccharified wort is obtained through a saccharification process, and then oxygenated and fermented with yeast strains. The color value of the obtained pure red wine is L*75-83, a*32-39, b*52-57.

2. The pure red beer according to claim 1, characterized in that: In terms of mass proportion, basic malt accounts for 75%-80%, and special malt accounts for 20%-25%.

3. The pure red beer according to claim 1 or 2, characterized in that: Specialty malt consists of low color specialty malt, medium color specialty malt and high color specialty malt, among which low color specialty malt accounts for 54%-61% of the specialty malt, medium color specialty malt accounts for 29%-33% of the specialty malt, and high color specialty malt accounts for 10%-14% of the specialty malt.

4. The pure red beer according to claim 2, characterized in that: The color value of the basic malt is L*90-95, a*2-4, b*50-55, and the saccharifying power is ≥360WK and the storage value is ≥53%.

5. The pure red beer according to claim 4, characterized in that: The basic malt is selected from at least one of high diastatic malt and distilling malt.

6. The pure red beer according to claim 3, characterized in that: The color value of low-color specialty malt is L*80-90, a*3-4, b*35-45; The color value of medium color specialty malt is L*65-75, a*25-35, b*80-90; The color values ​​of high color specialty malt are L*0, a*0, b*0.

7. The pure red beer according to claim 6, characterized in that: The low color specialty malt is selected from at least one of amber caramel malt, melanoidin malt, and biscuit malt; The medium color specialty malt is selected from at least one of dark caramel malt, Munich caramel malt, and roasted malt; The high color specialty malt is selected from at least one of chocolate malt, coffee malt and dark malt.

8. The malt compounding method for pure red beer according to any one of claims 1 to 7, characterized in that: The following steps are involved: Special malts of different colors and proportions are mixed with basic malt, crushed and saccharified at a ratio of 1:3.7 at 60-62°C for 50 minutes, heated to 72-74°C for 30 minutes at a ratio of 1.0-1.5°C / min, and then heated to 76°C for wort filtration, the wort is collected and boiled for 1 hour, and filtered again after boiling to obtain 13oP saccharified wort; After oxygenating the saccharified wort to 9-11 mg / L, yeast strains are added for fermentation. The fermentation temperature is controlled at 12-14°C. Fermentation ends when the diacetyl content of the fermented liquid drops to 50ug / L. The wine is then cooled to 2-4°C and cold stored for 7 days. After filtration, pure red wine is obtained.

9. The malt compounding method according to claim 8, characterized in that: The yeast strain added is the following yeast, selected from SafLager TM W3470 yeast, SafLager TM S-189 yeast or SafLager TM At least one of the S-23 yeasts.

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