Method for brewing craft beer by taking ungerminated wheat as main raw material

Abstract

The invention relates to the technical field of craft beer brewing, in particular to a method for brewing craft beer by taking ungerminated wheat as a main raw material. Comprising the following raw materials in parts by weight: 0-120 parts of barley malt, 80-200 parts of ungerminated wheat, high-temperature-resistant alpha-amylase accounting for 1.0-2.0% of the actual addition weight of the ungerminated wheat, 0.5-1.0 part of wheat hydrolase, 0.5-1.0 part of barley hydrolase, 1160 parts of water, 0.25 part of humulus lupulus and 50 ppm of carrageenan. The brewing method comprises the following steps: step 1, crushing ungerminated wheat and barley malt, and sieving with a 40-60-mesh sieve; 2, culturing high-temperature-resistant alpha-amylase, wheat hydrolase and barley hydrolase; step 3, gelatinization control; step 4, saccharification control; and 5, filtering and boiling. The method has the beneficial effects that the craft beer is brewed by taking the ungerminated wheat as a main raw material, and the history that traditional beer is brewed by taking barley malt as a main raw material is changed. Wheat is high in yield and low in price, ungerminated wheat raw materials are completely used for brewing craft beer, and the cost can be about 50%.

Description

Technical Field

[0001] The present invention relates to the technical field of craft beer brewing, and in particular to a method for brewing craft beer with ungerminated wheat as the main raw material. Background Art

[0002] For traditional craft wheat beer, the main raw material is barley malt with a proportion of ≥60%, and wheat malt with a proportion of ≤40%. The barley malt and wheat malt in the main raw materials need to be processed into malt by a malt factory, and the cost of the processed finished malt is more than twice that of the wheat.

[0003] The present invention provides a method for brewing craft beer with ungerminated wheat as the main raw material, which can significantly reduce costs without reducing the quality of the beer. Summary of the Invention

[0004] The main purpose of the present invention is to provide a method for brewing craft beer with ungerminated wheat as the main raw material, which can significantly reduce the production cost without changing the taste of the beer.

[0005] To achieve the above object, the present invention adopts the following technical solutions: The raw materials include the following parts by weight: 0-120 parts of barley malt, 80-200 parts of ungerminated wheat, 1.0-2.0% of high-temperature α-amylase based on the actual added weight of ungerminated wheat, 0.5-1.0 part of wheat hydrolase, 0.5-1.0 part of barley hydrolase, 1160 parts of water, 0.25 part of hops, and 50 ppm of carrageenan.

[0006] A method for brewing craft beer with ungerminated wheat as the main raw material includes the following steps: Step 1: Raw material preparation

[0007] The ungerminated wheat and barley malt are crushed and sieved through a 40-60 mesh sieve.

[0008] Step 2: Cultivate high-temperature α-amylase for decomposing starch in the gelatinization stage; cultivate wheat hydrolase to supplement the liquefaction ability in the saccharification stage; cultivate barley hydrolase to supplement the liquefaction ability in the saccharification stage. The method is as follows:

[0009] 1. Primary culture of solid saccharifying enzyme

[0010] 1). High-temperature α-amylase culture medium: 25 parts of barley malt powder, 25 parts of wheat malt, 1 part of beer yeast mud, 1 part of high-temperature α-amylase, and 20 parts of sterile water. Stir evenly under sterile operation.

[0011] 2). Barley starch-decomposing enzyme culture medium: 50 parts of barley powder, 1 part of beer yeast mud, and 20 parts of sterile water. Stir evenly under sterile operation.

[0012] 3), Wheat starch degrading enzyme medium: 50 parts of wheat flour, 1 part of beer yeast mud, 20 parts of sterile water, stirred evenly under aseptic operation;

[0013] 2. Put the evenly stirred mixture into a constant temperature incubator to culture the first-stage glucoamylase preparation. The temperature of the incubator is controlled at 30 °C and the culture time is 20 days;

[0014] 3. Secondary culture of glucoamylase

[0015] Use 50 parts of crushed barley malt, 50 parts of wheat malt, 1 part of yeast mud, and sterile water with a material-to-water ratio of 1:0.4 as the raw materials for culturing the enzyme preparation. Prepare three portions, and add 1 portion of one of the three strains obtained from the first-stage culture of glucoamylase prepared in 1 and 2 to each portion. Operate in the production workshop and stir evenly; control the temperature of the incubator at 30 °C and the culture time at 4 - 5 days;

[0016] 4. Take out the glucoamylase cultured in step 3 from the incubator and store it refrigerated;

[0017] Step 3: Gelatinization control

[0018] Charge 450 parts of water into the gelatinization pot, adjust the pH value to 5.3 - 5.5 with lactic acid, control the temperature at 35 ± 0.5 °C, and add thermostable α-amylase;

[0019] Turn on the stirrer of the gelatinization pot and put the crushed ungerminated wheat into the gelatinization pot and stir evenly;

[0020] The gelatinization pot starts to heat up. It is required to increase the temperature by 1 °C per minute. Heat up to 70 ± 0.5 °C and keep warm for 15 minutes, then heat up to 92 ± 0.5 °C and keep warm for 10 minutes, and then heat up to 100 °C and boil for 10 - 20 minutes to complete gelatinization;

[0021] Step 4: Saccharification control

[0022] Pour the mash from the gelatinization pot into the saccharification pot. Start stirring in the saccharification pot to cool down, add 450 parts of ice water. Control the temperature of the mash in the saccharification pot at 45 - 50 °C, adjust the pH value to 5.3 - 5.5 with lactic acid, and add wheat hydrolase and barley hydrolase;

[0023] 1. Protein rest stage: The saccharification temperature is 45 - 55 °C and keep warm for 40 minutes. Within this temperature range, enzymes such as protease become active, which can decompose the proteins in malt grains, reduce the proteins causing turbidity, and help improve the clarity and stability of the final beer;

[0024] 2. Saccharification rest stage: Control the temperature at 70 °C and keep warm for 60 minutes. This stage is the main process of starch conversion into sugar. α-amylase and β-amylase in wheat hydrolase and barley hydrolase play a role in decomposing starch into fermentable sugars;

[0025] 3. Dextrinization stage or enzyme inactivation stage: The temperature is usually controlled at 75-78 °C and kept warm for 10 minutes. This stage is to denature the enzyme and stop its activity, ensuring that starch is not further converted into sugar, helping to maintain the required sugar content and prevent over-fermentation;

[0026] Step Five: Filtration and Boiling

[0027] Filter the wort using a filter press. Use the remaining water to wash the distillers grains processed by the filter press, and recycle the washing liquid and add it to the filtered wort; Boil for 60 minutes. 20 minutes before the end of the wort boiling, add 0.25 parts of hops, and 50 ppm of carrageenan 10 minutes before the end of the wort boiling. Carry out whirlpool precipitation for 30 minutes to clarify the wort.

[0028] Advantages of the present invention: Using ungerminated wheat as the main raw material to brew craft beer has changed the history of traditional beer brewing with malt as the main raw material. Wheat is planted in various provinces in China, with large output and low price. When using 100%-40% of ungerminated wheat as the raw material to produce craft beer, the raw material cost of beer brewing can be reduced by about 50%. Description of the Drawings

[0029] Appendix Figure 1 This is the process flow chart of the present invention Detailed Embodiments

[0030] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0031] Embodiment 1

[0032] A method for brewing craft beer with ungerminated wheat as the main raw material, including the following raw materials: 160 kg of ungerminated wheat, 40 kg of malt, 2 kg of high-temperature α-amylase, 1 kg of wheat hydrolase, 1 kg of barley hydrolase, 250 g of hops, 1160 parts of water, 50 ppm of carrageenan;

[0033] A method for brewing craft beer with ungerminated wheat as the main raw material, including the following steps: Step One: Raw Material Preparation

[0034] Crush the ungerminated wheat and malt, and sieve through a 40-60 mesh sieve;

[0035] Step 2: Cultivate thermotolerant α-amylase for decomposing starch in the gelatinization stage; cultivate wheat hydrolase to supplement the liquefaction ability in the saccharification stage; cultivate barley hydrolase to supplement the liquefaction ability in the saccharification stage. The method is as follows:

[0036] 1. Primary cultivation of solid glucoamylase

[0037] 1). Thermotolerant α-amylase medium: 25 parts of malt flour, 25 parts of wheat malt, 1 part of beer yeast mud, 1 part of thermotolerant α-amylase, 20 parts of sterile water. Stir evenly under aseptic operation;

[0038] 2). Barley starch-decomposing enzyme medium: 50 parts of barley flour, 1 part of beer yeast mud, 20 parts of sterile water. Stir evenly under aseptic operation;

[0039] 3). Wheat starch-decomposing enzyme medium: 50 parts of wheat flour, 1 part of beer yeast mud, 20 parts of sterile water. Stir evenly under aseptic operation;

[0040] 2. Put the evenly stirred mixture into a constant temperature incubator to cultivate the primary glucoamylase preparation. Control the temperature of the incubator at 30°C and the cultivation time at 20 days;

[0041] 3. Secondary cultivation of glucoamylase

[0042] Use 50 parts of crushed malt, 50 parts of wheat malt, 1 part of yeast mud, and sterile water with a material-to-water ratio of 1:0.4 as the raw materials for cultivating the enzyme preparation. Make three portions, and add 1 part of one of the three strains obtained from the primary cultivation of glucoamylase prepared in 1 and 2 to each portion. Operate in the production workshop and stir evenly; control the temperature of the incubator at 30°C and the cultivation time at 4 - 5 days;

[0043] 4. Take out the glucoamylase cultivated in Step 3 from the incubator and store it refrigerated;

[0044] Step 3: Gelatinization control

[0045] Charge 450 parts of water into the gelatinization pot, adjust the pH value to 5.3 - 5.5 with lactic acid, control the temperature at 35 ± 0.5°C, and add thermotolerant α-amylase;

[0046] Start the stirrer of the gelatinization pot and put the crushed ungerminated wheat into the gelatinization pot and stir evenly;

[0047] The gelatinization pot starts to heat up. It is required to increase the temperature by 1°C per minute. Heat up to 70 ± 0.5°C and keep warm for 15 minutes, then heat up to 92 ± 0.5°C and keep warm for 10 minutes, and then heat up to 100°C and boil for 10 - 20 minutes to complete gelatinization;

[0048] Step 4: Saccharification control

[0049] Pour the mash in the mashing pot into the saccharification pot. Start stirring in the saccharification pot to cool down the mash, and add 450 parts of ice water. Control the temperature of the mash in the saccharification pot at 45 - 50 °C, adjust the pH value to 5.3 - 5.5 with lactic acid, and add wheat hydrolase and barley hydrolase.

[0050] 1. Protein rest stage: The saccharification temperature is 45 - 55 °C, and keep it warm for 40 minutes. Within this temperature range, enzymes such as protease become active, which can decompose the proteins in malt grains, reduce the proteins causing turbidity, and help improve the clarity and stability of the final beer.

[0051] 2. Saccharification rest stage: Control the temperature at 70 °C and keep it warm for 60 minutes. This stage is the main process of converting starch into sugar. α - amylase and β - amylase in wheat hydrolase and barley hydrolase play a role in decomposing starch into fermentable sugars.

[0052] 3. Dextrinization stage or enzyme rest stage: The temperature is usually controlled at 75 - 78 °C and keep it warm for 10 minutes. This stage is to denature the enzymes and stop their activity, ensuring that the starch will not be further converted into sugar, helping to maintain the required sugar content and prevent over - fermentation.

[0053] Step Five: Filtration and Boiling

[0054] Filter the wort with a plate - and - frame filter press. Use the remaining water to wash the spent grains processed by the filter press, and recycle the washing liquid and add it to the filtered wort. The boiling time is 60 minutes. 250 g of hops are added 20 minutes before the end of the wort boiling, and 50 ppm of carrageenan is added 10 minutes before the end of the wort boiling. Carry out whirlpool precipitation for 30 minutes to clarify the wort.

[0055] Example 2

[0056] A method for brewing craft beer with ungerminated wheat as the main raw material, including the following raw materials in parts by weight: 200 kg of ungerminated wheat, 2.0 kg of high - temperature - resistant α - amylase, 1.0 kg of wheat hydrolase, 1.0 kg of barley hydrolase, 250 g of hops, 1160 parts of water, 50 ppm of carrageenan;

[0057] A method for brewing craft beer with ungerminated wheat as the main raw material, including the following steps: Step One: Raw Material Preparation

[0058] Crush the ungerminated wheat and sieve it through a 40 - 60 mesh sieve.

[0059] Step Two: Cultivate high - temperature - resistant α - amylase for decomposing starch in the gelatinization stage; cultivate wheat hydrolase to supplement the liquefaction ability in the saccharification stage; cultivate barley hydrolase to supplement the liquefaction ability in the saccharification stage; the method is the same as that in Example 1.

[0060] Step Three: Gelatinization Control

[0061] Add 450 parts of feed water to the mashing pot, adjust the pH value to 5.3 - 5.5 with lactic acid, control the temperature at 35 ± 0.5 °C, and add heat-resistant α-amylase.

[0062] Start the agitator of the mashing pot, and put the crushed ungerminated wheat into the mashing pot and stir evenly.

[0063] The mashing pot starts to heat up, with a required temperature increase of 1 °C per minute. Heat up to 70 ± 0.5 °C and hold for 15 minutes, then heat up to 92 ± 0.5 °C and hold for 10 minutes, and then heat up to 100 °C and boil for 10 - 20 minutes to complete mashing.

[0064] Step 4: Saccharification control

[0065] Pour the mash from the mashing pot into the saccharification pot. Start the agitator of the saccharification pot to cool down, add 450 parts of ice water, control the temperature of the mash in the saccharification pot at 45 - 50 °C, adjust the pH value to 5.3 - 5.5 with lactic acid, and add wheat hydrolase and barley hydrolase.

[0066] 1. Protein rest stage: The saccharification temperature is 45 - 55 °C and hold for 40 minutes. Within this temperature range, enzymes such as protease become active, can decompose the proteins in malt grains, reduce the proteins causing turbidity, and help improve the clarity and stability of the final beer.

[0067] 2. Saccharification rest stage: Control the temperature at 70 °C and hold for 60 minutes. This stage is the main process of starch conversion into sugar. α-amylase and β-amylase in wheat hydrolase and barley hydrolase play a role and decompose starch into fermentable sugars.

[0068] 3. Dextrinization stage or enzyme rest stage: The temperature is usually controlled at 75 - 78 °C and hold for 10 minutes. This stage is to denature the enzymes and stop their activity, ensure that starch will not be further converted into sugar, help maintain the required sugar content, and prevent over-fermentation.

[0069] Step 5: Filtration and boiling

[0070] Use a filter press to filter the wort, use the remaining water to wash the distillers grains processed by the filter press, and recycle the washing liquid and add it to the filtered wort. The boiling time is 60 minutes. 20 minutes before the end of wort boiling, add 250 g of hops, and 10 minutes before the end of wort boiling, add 50 ppm of carrageenan, and perform a whirlpool precipitation for 30 minutes to clarify the wort.

[0071] The beneficial effects of the present invention: Using ungerminated wheat as the main raw material to brew craft beer has changed the history of traditional beer brewing with barley malt as the main raw material. Wheat is planted in various provinces in China, with large production and low price. When using 100% - 40% of ungerminated wheat as the raw material for brewing craft beer, the raw material cost of beer brewing can be reduced by about 50%.

[0072] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for brewing craft beer with ungerminated wheat as the main raw material, characterized in that: It comprises the following raw materials in parts by weight: 0 - 120 parts of malt, 80 - 200 parts of ungerminated wheat, 1.0 - 2.0% of the actual added weight of ungerminated wheat of thermostable α - amylase, 0.5 - 1.0 part of wheat hydrolase, 0.5 - 1.0 part of barley hydrolase, 1160 parts of water, 0.25 part of hops, and 50 ppm of carrageenan.

2. A method for brewing craft beer with ungerminated wheat as the main raw material according to claim 1, characterized in that: It comprises the following steps: Step 1: Raw material preparation The ungerminated wheat and malt are crushed and sieved through a 40 - 60 - mesh sieve. Step 2: Cultivate thermostable α - amylase for decomposing starch in the gelatinization stage; cultivate wheat hydrolase to supplement the liquefaction ability in the saccharification stage; cultivate barley hydrolase to supplement the liquefaction ability in the saccharification stage. The methods are as follows: (1) Primary cultivation of solid saccharifying enzyme 1) Thermostable α - amylase medium: 25 parts of malt powder, 25 parts of wheat malt, 1 part of beer yeast mud, 1 part of thermostable α - amylase, 20 parts of sterile water, and stir evenly under aseptic operation. 2) Barley starch - degrading enzyme medium: 50 parts of barley powder, 1 part of beer yeast mud, 20 parts of sterile water, and stir evenly under aseptic operation. 3) Wheat starch - degrading enzyme medium: 50 parts of wheat powder, 1 part of beer yeast mud, 20 parts of sterile water, and stir evenly under aseptic operation. (2) Put the evenly - stirred mixture into a constant - temperature incubator to cultivate the primary saccharifying enzyme preparation. The temperature of the incubator is controlled at 30℃ and the cultivation time is 20 days. (3) Secondary cultivation of saccharifying enzyme Use 50 parts of crushed malt, 50 parts of wheat malt, 1 part of yeast mud, and sterile water with a material - to - water ratio of 1:0.4 as the raw materials for cultivating the enzyme preparation. Make three portions, and add 1 part of one of the three strains obtained from the primary cultivation of saccharifying enzyme prepared in (1) and (2) to each portion. Operate in the production workshop and stir evenly. Control the temperature of the incubator at 30℃ and the cultivation time at 4 - 5 days. (4) Take out the saccharifying enzyme cultivated in Step 3 from the incubator and store it refrigerated. Step 3: Gelatinization control Charge 450 parts of water into the gelatinization pot, adjust the pH value to 5.3 - 5.5 with lactic acid, control the temperature at 35 ± 0.5℃, and add thermostable α - amylase. Start the stirrer of the gelatinization pot and put the crushed ungerminated wheat into the gelatinization pot and stir evenly. The gelatinization pot starts to heat up. It is required to heat up 1℃ per minute, heat up to 70 ± 0.5℃ and keep warm for 15 minutes, heat up to 92 ± 0.5℃ and keep warm for 10 minutes, and heat up to 100℃ and boil for 10 - 20 minutes to complete gelatinization. Step 4: Saccharification control Pour the mash from the gelatinization pot into the saccharification pot. Start the stirrer of the saccharification pot to cool down, add 450 parts of ice water. Control the temperature of the mash in the saccharification pot at 45 - 50℃, adjust the pH value to 5.3 - 5.5 with lactic acid, and add wheat hydrolase and barley hydrolase. (1) Protein rest stage: The saccharification temperature is 45 - 55℃ and keep warm for 40 minutes. Within this temperature range, enzymes such as proteases become active, can decompose the proteins in malt grains, reduce the proteins causing turbidity, and help improve the clarity and stability of the final beer. (2) Saccharification rest stage: Control the temperature at 70°C and keep it warm for 60 minutes. This stage is the main process of starch conversion into sugar. α-amylase and β-amylase in wheat hydrolase and barley hydrolase play a role in decomposing starch into fermentable sugars. (3) Dextrinization stage or enzyme rest stage: Usually control the temperature at 75 - 78°C and keep it warm for 10 minutes. This stage is to denature the enzymes and stop their activities, ensuring that starch will not be further converted into sugar, which helps to maintain the required sugar content and prevent over-fermentation. Step Five: Filtration and Boiling Use a plate filter press to filter the wort. Use the remaining water to wash the distillers grains processed by the plate filter press, and add the recovered cleaning liquid to the filtered wort. Boil for 60 minutes. Add 0.25 parts of hops 20 minutes before the end of the wort boiling, and add 50 ppm of carrageenan 10 minutes before the end of the wort boiling. Decant and precipitate for 30 minutes to clarify the wort.

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