Multi-grain beer and preparation method therefor

Abstract

A multi-grain beer and a preparation method therefor. The multi-grain beer is prepared by taking Pilsner malt, biscuit malt, wheat malt, baked buckwheat, highland barley, oat, and rye malt as raw materials and by means of fermentation of a bottom-fermenting yeast. For the obtained beer, the original wort content is 11-13°P, the alcohol content is 4.0-5.5% vol, the color intensity is 14-18 EBC, and the bitterness is 11-15 BU. Further, the beer contains a nutrient and a malt-flavored substance; the nutrient consists of β-glucan and flavone; and the malt-flavored substance is 2-acetyl pyrrole. This beer not only contains a high level of the nutrient, but also has special grain flavor and mellow taste, thereby solving the problems of existing domestic grain beers such as limited grain variety, low nutritional value, and limited taste.

Description

Multi-grain beer and preparation method thereof

[0001] This application claims priority to the Chinese patent application filed with the China Patent Office on December 8, 2023, with application number 202311681347.2 and application name “A multi-grain beer and its preparation method”, the entire contents of which are incorporated by reference into this application. Technical Field

[0002] The present invention relates to the field of beer technology, and in particular to a multi-grain beer and a preparation method thereof. Background Art

[0003] Currently, most beers are brewed using barley malt and wheat malt as primary ingredients, with fewer using multiple grains. However, craft beers, characterized by diversity, health, and high-end appeal, are increasingly popular. Existing grain beers on the market present two problems: First, beers brewed solely with highland barley or roasted buckwheat as primary ingredients have a single grain variety. Second, multi-grain beers contain a low proportion of functional grains, primarily consisting of barley malt, wheat malt, and rice. Furthermore, using traditional brewing techniques, most nutrients are lost during wort filtration, resulting in minimal flavor differentiation, similar to that of regular pale lagers, lacking a grain aroma.

[0004] Therefore, developing functional, differentiated, and flavorful multi-grain beers requires careful attention to the multi-grain formulation, addition ratio, nutritional profile, and flavor. Traditional brewing techniques for high-ratio multi-grain beers inevitably result in significant nutrient loss and a highly homogenized flavor profile, indistinguishable from typical light lagers. This also fails to ensure the saccharification process preserves nutrients and grain aroma.

[0005] Summary of the Invention

[0006] In order to achieve the above-mentioned purpose, the first aspect of the present application provides a multi-grain beer, the raw materials of which include Pilsner malt, biscuit malt, wheat malt, roasted buckwheat, barley, oats, and rye malt, and are fermented by the following yeast. The original wort concentration of the obtained beer is 11-13°P, the alcohol content is 4.0-5.5%vol, the color is 14-18EBC, the bitterness is 11-15BU, and the beer contains nutrients and malt aroma substances, the nutrients are composed of β-glucan and flavonoids, and the malt aroma substance is 2-acetylpyrrole.

[0007] In some embodiments, the β-glucan content is 400-500 mg / L, the flavonoid content is 200-300 mg / L, and the 2-acetylpyrrole content is 100-200 μg / L.

[0008] In some embodiments, by weight percentage, the raw materials include 30-50% Pilsner malt, 5-10% biscuit malt, 5-10% wheat malt, 10-16% roasted buckwheat, 10-16% highland barley, 10-16% oats, and 1-5% rye malt.

[0009] In some embodiments, the color of the Pilsner malt is 3-5 EBC, the color of the biscuit malt is 30-50 EBC, the color of the wheat malt is 4-6 EBC, and the color of the rye malt is 6-8 EBC.

[0010] A second aspect of the present application provides a method for preparing multi-grain beer according to any one of the technical solutions of the first aspect, comprising the following steps:

[0011] Divide roasted buckwheat, highland barley, and oats into two parts equally, add one part to Pilsner malt, biscuit malt, wheat malt, and rye malt to form part A, and the other part alone to form part B;

[0012] The mashes of part A and part B are saccharified separately, and part B is added to the mash 5-15 minutes before the end of boiling of part A to prepare the mash. The mash is boiled at the same time after preparation, and then subjected to vortex sedimentation. The mash is cooled to 10-11°C, oxygenated, and fermented with yeast from the bottom to obtain beer fermentation liquid.

[0013] The beer fermentation liquid is centrifuged, and then filled, sterilized and packaged as a finished product to obtain multi-grain beer.

[0014] In some embodiments, Part A mash is prepared by the following method:

[0015] After crushing Part A, mix it with a material-water ratio of 1: (3.6-4.0) and perform three-stage saccharification; after saccharification, filter the saccharified mash at 75-78°C to obtain Part A mash;

[0016] The three-stage saccharification includes keeping warm at 52-58° C. for 40-60 min, keeping warm at 62-66° C. for 50-70 min, and keeping warm at 70-73° C. for 15-30 min.

[0017] In some embodiments, the part B mash is prepared by the following method:

[0018] After grinding part B, the mixture is mixed with water at a material-water ratio of 1:(5.0-5.5), and α-amylase is added for gelatinization and one-stage saccharification; the mash after saccharification is not filtered to obtain part B mash;

[0019] The gelatinization process includes keeping warm at 90° C. for 15-25 minutes and keeping warm at 100° C. for 10-20 minutes; after the gelatinization is completed, a one-stage saccharification is performed, and keeping warm at 62-66° C. for 50-70 minutes to obtain a part B mash.

[0020] In some embodiments, adding hops or hop products in portions during the boiling process specifically includes:

[0021] Hops were added at the initial boil, 20 minutes before the end of boiling, and at the end of boiling, with the addition amounts being 0.3-0.6 kg / kL, 0.5-1.0 kg / kL, and 1.0-1.5 kg / kL respectively.

[0022] The hops are selected from at least three of Tsingtao Dahua, Craster, Sterling, Chinook and Peller.

[0023] In some embodiments, the boiling time is 50-60 minutes, and the boiling evaporation rate is 8-10%.

[0024] In some embodiments, the oxygenating and incorporating the fermentation yeast into the bottom fermentation process specifically includes:

[0025] Oxygenate the wort after vortex sedimentation and cooling, control the dissolved oxygen in the wort to 9-11 mg / L, and add yeast for fermentation below, and control the number of yeast in the full tank to (18.0-22.0)*10 6 / ml, main fermentation temperature 10-11℃, fermentation time 15-20 days, cold storage temperature 0-3℃, cold storage time 7-15 days.

[0026] Compared with the prior art, the advantages and positive effects of this application are:

[0027] This application provides a multi-grain beer and a method for preparing the same. This beer uses a combination of Pilsner malt, biscuit malt, wheat malt, roasted buckwheat, highland barley, oats, and rye malt. Through an innovative saccharification process, it imparts a distinctive grain aroma and high nutrient content to the beer. The resulting beer has a distinct grain and bread aroma while also containing high nutritional value, resulting in a mellow and delicate flavor. This beer differs from existing single-grain beers on the market that use only highland barley or roasted buckwheat, and also differs from existing multi-grain beers in that it has a high nutritional value. DETAILED DESCRIPTION

[0028] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0029] An embodiment of the first aspect of the present application provides a multi-grain beer, the raw materials of which include Pilsner malt, biscuit malt, wheat malt, roasted buckwheat, barley, oats, and rye malt, and are fermented with the following yeast. The resulting beer has an original wort concentration of 11-13°P, an alcohol content of 4.0-5.5% vol, a color of 14-18 EBC, and a bittering substance of 11-15 BU. The beer contains nutrients and malt aroma substances, the nutrients are composed of β-glucan and flavonoids, and the malt aroma substance is 2-acetylpyrrole.

[0030] The multi-grain beer provided in the above embodiments of the present application adopts Pilsner malt, biscuit malt, wheat malt, baked buckwheat, highland barley, oats, and rye malt to match, not only adopts a variety of cereal raw materials, enhances the nutritional value of beer, but also has special cereal aroma and mellow mouthfeel simultaneously. The contained β-glucan and flavonoids can effectively enhance immunity and promote digestion, while the unique 2-acetylpyrrole component gives beer a charming wheat aroma, making it more attractive in flavor. In addition, the color and bitterness of this beer are moderate, presenting a balanced and mellow drinking experience, solving the problems of few varieties of current cereal beer cereals, low nutritional value, and single taste, allowing consumers to enjoy a brand-new cereal beer that is both healthy and delicious.

[0031] In some embodiments, the β-glucan content is 400-500 mg / L, the flavonoid content is 200-300 mg / L, and the 2-acetylpyrrole content is 100-200 μg / L. Limiting the β-glucan and flavonoid content within these ranges makes them more easily absorbed and effective, aiding digestion and boosting immunity, thereby increasing the nutritional value of the beer. Limiting the 2-acetylpyrrole content within these ranges imparts a unique malt aroma to the beer and enhances its flavor. These two factors contribute to the beer's dual health and flavor profile.

[0032] In certain embodiments, in the raw materials, Pilsner malt accounts for 30-50% of the raw material content, biscuit malt accounts for 5-10% of the raw material content, wheat malt accounts for 5-10% of the raw material content, baked buckwheat accounts for 10-16% of the raw material content, highland barley accounts for 10-16% of the raw material content, oats account for 10-16% of the raw material content, and rye malt accounts for 1-5% of the raw material content. In the present embodiment, the content of each raw material is limited, and the content ratio of each raw material plays an important role in the flavor, mouthfeel and nutrition of beer. Pilsner malt provides a fresh basic wheat aroma as the main ingredient, biscuit malt adds a delicate sweetness, and wheat malt enhances the smoothness of the mouthfeel, while baked buckwheat and highland barley introduce unique cereal flavors, increase nutritional value, the addition of oats makes the beer more mellow, and rye malt gives a hint of pungent feeling, enriching the overall level. The synergistic effect of these ingredients makes beer achieve an ideal balance in nutrition and flavor, ensuring both a rich mouthfeel and meeting health needs.

[0033] In some embodiments, the pilsner malt has a chroma of 3-5 EBC, the biscuit malt has a chroma of 30-50 EBC, the wheat malt has a chroma of 4-6 EBC, and the rye malt has a chroma of 6-8 EBC. This embodiment limits the chroma of the various malts used in the raw materials. Malts with different chromas interact during brewing, affecting the flavor, aroma, and appearance of the beer, ultimately determining the overall style and drinking experience of the beer. Through clever pairing, unique and layered beers can be created, making them stand out in the market.

[0034] An embodiment of the second aspect of the present application provides a method for preparing the multi-grain beer according to any one of the first aspects above, comprising the following steps:

[0035] Divide roasted buckwheat, highland barley, and oats into two parts equally, add one part to Pilsner malt, biscuit malt, wheat malt, and rye malt to form part A, and the other part alone to form part B;

[0036] The mashes of part A and part B are saccharified separately, and part B is added to the mash 5-15 minutes before the end of boiling of part A to prepare the mash. The mash is boiled at the same time after preparation, and then subjected to vortex sedimentation. The mash is cooled to 10-11°C, oxygenated, and fermented with yeast from the bottom to obtain beer fermentation liquid.

[0037] The beer fermentation liquid is centrifuged, and then filled, sterilized and packaged as a finished product to obtain multi-grain beer.

[0038] The above embodiments provide a preparation method for the multi-grain beer in the present application, in which the raw materials are divided into two parts and saccharified separately, so that the characteristics of malt and grains are fully explored and utilized, different flavor components are released, and their respective characteristics are better preserved. During the boiling process of part A, part B mash is added for mashing. Since the boiling time of part B mash is shorter, the grain aroma and nutrition of part B can be better preserved, so that the resulting beer has a distinct grain and bread aroma, and contains high nutritional value, a mellow and delicate taste, enhances the flavor level of the beer, and creates a more complex and unique multi-grain beer.

[0039] In some embodiments, Part A mash is prepared by the following method:

[0040] After crushing Part A, mix it with a material-water ratio of 1: (3.6-4.0) and perform three-stage saccharification; after saccharification, filter the saccharified mash at 75-78°C to obtain Part A mash;

[0041] The three-stage saccharification includes keeping warm at 52-58° C. for 40-60 min, keeping warm at 62-66° C. for 50-70 min, and keeping warm at 70-73° C. for 15-30 min.

[0042] In the above examples, a separate saccharification process was developed for the raw material Part A after mixing malt and grains. Through precise temperature and time control in three stages, starch and protein were effectively decomposed, different flavors were released, the aroma and taste of the wort were improved, and ultimately the flavor characteristics of the beer were affected.

[0043] In some embodiments, Part B mash is prepared by the following method:

[0044] After grinding part B, the mixture is mixed with water at a material-water ratio of 1:(5.0-5.5), and α-amylase is added to perform gelatinization and one-stage saccharification; the mash after saccharification is not filtered to obtain part B mash.

[0045] The gelatinization process includes keeping warm at 90° C. for 15-25 minutes and keeping warm at 100° C. for 10-20 minutes; after the gelatinization is completed, a one-stage saccharification is performed, and keeping warm at 62-66° C. for 50-70 minutes to obtain a part B mash.

[0046] In the above examples, the innovative use of a separate saccharification process for some unmalted grains and a non-filtration process ensures that most nutrients are not lost and enhances the differentiation of taste and mouthfeel. The high-temperature gelatinization process helps to fully destroy the starch granules in the grains, making the starch soluble and improving the efficiency of subsequent saccharification. Based on the gelatinization, a one-stage saccharification process is used for Part B, which improves the saccharification efficiency while ensuring that most nutrients are not lost and obtains the desired mouthfeel. Since no filtration is performed, more grain residues and flavor components are retained in the mash of Part B, which helps to increase the nutrient content and enhance the aroma and taste of the final beer.

[0047] In some embodiments, adding hops or hop products in batches during the boiling process specifically includes:

[0048] Hops were added at the initial boil, 20 minutes before the end of boiling, and at the end of boiling, with the addition amounts being 0.3-0.6 kg / kL, 0.5-1.0 kg / kL, and 1.0-1.5 kg / kL respectively.

[0049] The hops are selected from at least three of Tsingtao Dahua, Craster, Sterling, Chinook and Peller.

[0050] In the above embodiment, hops are added three times at different stages of the boiling process, so that the hops added at different stages produce different flavors, increase the flavor complexity of the beer, and make the final product richer in taste and drinking experience.

[0051] In some embodiments, the boiling time is 50-60 minutes, and the boiling evaporation rate is 8-10%. In this embodiment, by controlling the boiling time and evaporation rate, the wort can be effectively concentrated, the taste can be balanced, impurities can be removed, and the flavor can be enhanced, so that the final beer quality is better. It is understood that the boiling time is calculated from the moment the mash begins to boil until the boiling time is reached and the boiling ends. The boiling time can be selected within the above range as needed, for example, it can also be 52 minutes, 55 minutes, 58 minutes, or any value within the above range. The boiling evaporation rate is determined by the final boiling degree.

[0052] In some embodiments, the oxygenation and fermentation of the bottom fermentation yeast specifically includes: oxygenating the wort after vortex sedimentation and cooling, controlling the dissolved oxygen in the wort to 9-11 mg / L, and simultaneously introducing the bottom fermentation yeast, and controlling the number of yeast in the full tank to (18.0-22.0)*10 6The main fermentation temperature is 10-11°C, the fermentation time is 15-20 days, and the cold storage temperature is 0-3°C, with a cold storage time of 7-15 days. By controlling the vortex sedimentation, oxygenation, yeast inoculation, fermentation, and cold storage conditions, this sedimentation and fermentation process effectively improves the flavor, clarity, and overall quality of the beer, laying the foundation for the success of the final product.

[0053] In some embodiments, the bottom-fermenting yeast is selected from Tsingtao Brewery A-11 yeast, Tsingtao Brewery A-12 yeast or Tsingtao Brewery B-11 yeast, all of which are bottom-fermenting yeasts.

[0054] In order to more clearly and in detail introduce the multi-grain beer and its preparation method provided in the embodiments of the present application, a description will be given below in conjunction with specific examples.

[0055] Example 1

[0056] This embodiment provides a multi-grain beer, and its preparation method is as follows:

[0057] (1) Weighing and distributing raw materials: Weigh 30% Pilsner malt, 10% biscuit malt, 10% wheat malt, 2% rye malt, 16% roasted buckwheat, 16% highland barley, and 16% oats according to weight percentage; mix 30% Pilsner malt, 10% biscuit malt, 10% wheat malt, 2% rye malt and 8% roasted buckwheat, 8% highland barley, and 8% oats as part A; mix the remaining 8% roasted buckwheat, 8% highland barley, and 8% oats as part B;

[0058] (2) Three-stage saccharification of part A: crush part A and add it into the saccharification pot, mix it with the material-water ratio of 1:3.8, and keep it at 58°C for 50 min, 66°C for 50 min, and 73°C for 15 min;

[0059] (3) Filtration of Part A: After saccharification is completed and the iodine test is passed, the temperature is raised to 75°C for filtration and tank washing to obtain Part A mash;

[0060] (4) Gelatinization of Part B: Grind the raw materials of Part B into powder and add them to the gelatinization pot with a material-water ratio of 1:5.0. Add α-amylase at a dosage of 0.7 g per kilogram of grain. The gelatinization process includes keeping the temperature at 90°C for 15 min and at 100°C for 10 min.

[0061] (5) One-stage saccharification of Part B: After gelatinization, one-stage saccharification is carried out and kept at 62°C for 50 minutes to obtain the mash of Part B.

[0062] (6) Boiling: Part A of the mash was boiled for 50 min. Hops were added three times during the boiling process, at the beginning of boiling, 20 min before the end of boiling, and at the end of boiling. The hop varieties were Tsingtao Dahua, Craster, and Chinook, with the addition amounts of 0.3 kg / kL, 0.8 kg / kL, and 1.2 kg / kL, respectively. Part B of the mash was added 5 min before the end of boiling.

[0063] (7) Wort vortex sedimentation and fermentation: After boiling, the wort is vortexed and then cooled and oxygenated before being put into the fermentation tank. The dissolved oxygen in the wort is controlled at 9 mg / L, and A-11 yeast is added. The yeast count in the full tank is controlled at 22.0*10 6 / ml, fermentation was carried out at 10℃;

[0064] (8) Cold storage, filtration and filling of the beer: The fermented beer is cooled to 0-3℃ and cold stored. After centrifugation, it is filled, sterilized and packaged to obtain the finished multi-grain beer.

[0065] Example 2

[0066] This embodiment provides a multi-grain beer, and its preparation method is as follows:

[0067] (1) Weighing and distributing raw materials: according to weight percentage, weigh 35% of Pilsner malt, 10% of biscuit malt, 8% of wheat malt, 5% of rye malt, 16% of roasted buckwheat, 16% of highland barley, and 10% of oats respectively; 35% of Pilsner malt, 10% of biscuit malt, 8% of wheat malt, 5% of rye malt, 8% of roasted buckwheat, 8% of highland barley, and 5% of oats are mixed as part A; the remaining 8% of roasted buckwheat, 8% of highland barley, and 5% of oats are mixed as part B;

[0068] (2) Three-stage saccharification of part A: crush part A and add it into the saccharification pot, mix it with the material-water ratio of 1:4.0, and keep it at 55℃ for 40 minutes, 65℃ for 55 minutes, and 73℃ for 20 minutes;

[0069] (3) Filtration of Part A: After saccharification is completed and the iodine test is passed, the temperature is raised to 75°C for filtration and tank washing to obtain Part A mash;

[0070] (4) Gelatinization of Part B: Grind Part B into powder and add it to the gelatinization pot with a material-water ratio of 1:5.2. Add α-amylase at a rate of 0.7 g per kilogram of grain. The gelatinization process includes keeping the temperature at 90°C for 20 min and at 100°C for 15 min.

[0071] (5) One-stage saccharification of Part B: After gelatinization, one-stage saccharification is carried out, and the temperature is kept at 66°C for 70 minutes to obtain the mash of Part B.

[0072] (6) Boiling: Part A of the mash was boiled for 55 min. Hops were added three times during the boiling process, at the beginning of boiling, 20 min before the end of boiling, and at the end of boiling. The hop varieties were Tsingtao Dahua, Sterling, and Peller, with the addition amounts of 0.4 kg / kL, 0.6 kg / kL, and 1.5 kg / kL, respectively. Part B of the mash was added 10 min before the end of boiling.

[0073] (7) Wort vortex sedimentation and fermentation: After boiling, the wort is vortexed and then cooled and oxygenated before being put into the fermentation tank. The dissolved oxygen in the wort is controlled at 10 mg / L, and A-12 yeast is added. The yeast count in the full tank is controlled at 20.0*10 6 / ml, fermentation was carried out at 10.5℃;

[0074] (8) Cold storage, filtration and filling of the beer: The fermented beer is cooled to 0-3℃ and cold stored. After centrifugation, it is filled, sterilized and packaged to obtain the finished multi-grain beer.

[0075] Example 3

[0076] This embodiment provides a multi-grain beer, and its preparation method is as follows:

[0077] (1) Weighing and distributing raw materials: Weigh 40% Pilsner malt, 5% biscuit malt, 10% wheat malt, 3% rye malt, 10% roasted buckwheat, 16% highland barley, and 16% oats according to weight percentage; mix 40% Pilsner malt, 5% biscuit malt, 10% wheat malt, 3% rye malt, 5% roasted buckwheat, 8% highland barley, and 8% oats as part A; mix the remaining 5% roasted buckwheat, 8% highland barley, and 8% oats as part B;

[0078] (2) Three-stage saccharification of part A: crush part A and add it into the saccharification pot, mix it with the material-water ratio of 1:4.0, keep it warm at 52℃ for 60min, 62℃ for 70min, and 70℃ for 30min;

[0079] (3) Filtration of Part A: After saccharification is completed and the iodine test is passed, the temperature is raised to 75°C for filtration and tank washing to obtain Part A mash;

[0080] (4) Gelatinization of Part B: Grind the raw materials of Part B into powder and add them to the gelatinization pot with a material-water ratio of 1:5.3. Add α-amylase at a dosage of 0.7 g per kilogram of grain. The gelatinization process includes keeping the temperature at 90°C for 25 min and at 100°C for 20 min.

[0081] (5) One-stage saccharification of Part B: After gelatinization, one-stage saccharification is carried out, and the temperature is kept at 65°C for 60 minutes to obtain the mash of Part B.

[0082] (6) Boiling: Part A of the mash was boiled for 60 min. Hops were added three times during the boiling process, at the beginning of the boil, 20 min before the end of the boil, and at the end of the boil. The hop varieties were Craster, Sterling, and Chinook, with the addition amounts of 0.6 kg / kL, 0.7 kg / kL, and 1.0 kg / kL, respectively. Part B of the mash was added 15 min before the end of the boil.

[0083] (7) Wort vortex precipitation and fermentation: After boiling, the wort is vortexed and then cooled and oxygenated before being put into the fermentation tank. The dissolved oxygen in the wort is controlled at 11 mg / L, and B-11 yeast is added. The yeast count in the full tank is controlled at 18.0*10 6 / ml, fermentation was carried out at 11°C;

[0084] (8) Cold storage, filtration and filling of the beer: The fermented beer is cooled to 0-3℃ and cold stored. After centrifugation, it is filled, sterilized and packaged to obtain the finished multi-grain beer.

[0085] Example 4

[0086] This embodiment provides a multi-grain beer, and its preparation method is as follows:

[0087] (1) Weighing and distributing raw materials: Weigh 45% of Pilsner malt, 5% of biscuit malt, 5% of wheat malt, 3% of rye malt, 16% of roasted buckwheat, 10% of highland barley, and 16% of oats according to weight percentage; 45% of Pilsner malt, 5% of biscuit malt, 5% of wheat malt, 3% of rye malt, 8% of roasted buckwheat, 5% of highland barley, and 8% of oats are mixed as part A; the remaining 8% of roasted buckwheat, 5% of highland barley, and 8% of oats are mixed as part B;

[0088] (2) Three-stage saccharification of part A: crush part A and add it into the saccharification pot, mix it with the material-water ratio of 1:3.6, and keep it at 53°C for 50 minutes, 63°C for 60 minutes, and 72°C for 25 minutes;

[0089] (3) Filtration of Part A: After saccharification is completed and the iodine test is passed, the temperature is raised to 75°C for wort filtration and tank washing to obtain Part A mash;

[0090] (4) Gelatinization of Part B: Grind the raw materials of Part B into powder and add them to the gelatinization pot with a material-water ratio of 1:5.5. Add α-amylase at a dosage of 0.7 g per kilogram of grain. The gelatinization process includes keeping the temperature at 90°C for 15 min and at 100°C for 20 min.

[0091] (5) One-stage saccharification of Part B: After gelatinization, one-stage saccharification is carried out and kept at 63°C for 50 minutes to obtain the mash of Part B.

[0092] (6) Boiling: Part A of the mash was boiled for 60 min. Hops were added three times during the boiling process, at the beginning of the boil, 20 min before the end of the boil, and at the end of the boil. The hop varieties were Sterling, Chinook, and Peller, with the addition amounts of 0.5 kg / kL, 0.5 kg / kL, and 1.3 kg / kL, respectively. Part B of the mash was added 10 min before the end of the boil.

[0093] (7) Wort vortex sedimentation and fermentation: After boiling, the wort is vortexed and then cooled and oxygenated before being put into the fermentation tank. The dissolved oxygen in the wort is controlled at 11 mg / L, and B-11 yeast is added. The yeast count in the full tank is controlled at 20.0*10 6 / ml, fermentation was carried out at 10℃;

[0094] (8) Cold storage, filtration and filling of the beer: The fermented beer is cooled to 0-3℃ and cold stored. After centrifugation, it is filled, sterilized and packaged to obtain the finished multi-grain beer.

[0095] Example 5

[0096] This embodiment provides a multi-grain beer, and its preparation method is as follows:

[0097] (1) Weighing and distributing raw materials: Weigh 50% of Pilsner malt, 10% of biscuit malt, 9% of wheat malt, 1% of rye malt, 10% of roasted buckwheat, 10% of highland barley, and 10% of oats according to weight percentage; mix 50% of Pilsner malt, 10% of biscuit malt, 9% of wheat malt, 1% of rye malt, 5% of roasted buckwheat, 5% of highland barley, and 5% of oats as part A; mix the remaining 5% of roasted buckwheat, 5% of highland barley, and 5% of oats as part B;

[0098] (2) Three-stage saccharification of part A: crush part A and add it into the saccharification pot, mix it with the material-water ratio of 1:3.8, keep it warm at 55℃ for 40 minutes, keep it warm at 65℃ for 50 minutes, and keep it warm at 72℃ for 20 minutes;

[0099] (3) Filtration of Part A: After saccharification is completed and the iodine test is passed, the temperature is raised to 75°C for wort filtration and tank washing to obtain Part A mash;

[0100] (4) Gelatinization of Part B: Grind the raw materials of Part B into powder and add them to the gelatinization pot with a material-water ratio of 1:5.2. Add α-amylase at a dosage of 0.7 g per kilogram of grain. The gelatinization process includes keeping at 90°C for 25 min and keeping at 100°C for 10 min.

[0101] (5) One-stage saccharification of Part B: After gelatinization, one-stage saccharification is carried out, and the mixture is kept at 65°C for 65 minutes to obtain the mash of Part B.

[0102] (6) Boiling: Part A of the mash was boiled for 60 min. Hops were added three times during the boiling process, at the beginning of the boil, 20 min before the end of the boil, and at the end of the boil. The hop varieties were Craster, Hood Peak, and Chinook, with the addition amounts being 0.4 kg / kL, 1.0 kg / kL, and 1.1 kg / kL, respectively. Part B of the mash was added 5 min before the end of the boil.

[0103] (7) Wort vortex precipitation and fermentation: After boiling, the wort is vortexed and then cooled and oxygenated before being put into the fermentation tank. The dissolved oxygen in the wort is controlled at 10 mg / L, and A-11 yeast is added. The yeast count in the full tank is controlled at 20.0*10 6 / ml, fermentation was carried out at 11°C;

[0104] (8) Cold storage, filtration and filling of the beer: The fermented beer is cooled to 0-3℃ and cold stored. After centrifugation, it is filled, sterilized and packaged to obtain the finished multi-grain beer.

[0105] Physical and chemical testing of multi-grain beer

[0106] Table 1 Physical and chemical test results of some multi-grain beers obtained in Examples 1-5

[0107] Note: ①Other brand product 1: 10°P clear multi-grain beer disclosed in application number: 201310074534.4. This product is produced using 10 kinds of grains and adopts traditional brewing technology. All grains are saccharified and filtered together during the wort preparation process; ②Other brand product 2: 11°P buckwheat craft beer produced by a certain brand. This product is produced using barley malt, wheat malt and buckwheat extract.

[0108] As can be seen from Table 1, the original wort concentration of the multi-grain beer prepared in the embodiment of the present application is 11-13°P, the alcohol content is 4.0-5.5% vol, the color is 14-18 EBC, the bitterness is 11-15 BU, and the β-glucan (nutrient) content in the beer is 400-500 mg / L, the flavonoids (nutrient) content is 200-300 mg / L, and the 2-acetylpyrrole (malt aroma substance, presenting a bread aroma) content is 100-200 μg / L, all of which meet the requirements of the expected multi-grain beer.

[0109] Flavor Tasting

[0110] The multi-grain beers obtained in Examples 1-5 were subjected to flavor evaluation and the results are shown in Table 2.

[0111] Table 2 Flavor evaluation results of multi-grain beer products obtained in Examples 1-5

[0112] As can be seen from the results in Table 2, the beer provided in the examples of the present application has high contents of β-glucan, flavonoids (nutrients) and 2-acetylpyrrole, has a distinct cereal and bread aroma, contains high nutrients, and has a mellow and delicate taste. A new preparation method for multi-grain beer has been successfully established.

Claims

1. A multi-grain beer, characterized in that The raw materials of the beer include pilsner malt, biscuit malt, wheat malt, roasted buckwheat, highland barley, oats and rye malt, and the beer is obtained by fermentation with the following yeast. The original wort concentration of the obtained beer is 11-13°P, the alcohol content is 4.0-5.5%vol, the chroma is 14-18EBC, the bitterness is 11-15BU, and the beer contains nutrients and malt aroma substances, the nutrients are composed of beta-glucan and flavonoids, and the malt aroma substance is 2-acetylpyrrole.

2. The multi-grain beer according to claim 1, characterized in that The beta-glucan content is 400-500 mg / L, the flavonoid content is 200-300 mg / L, and the 2-acetylpyrrole content is 100-200 μg / L.

3. The multi-grain beer according to claim 1 or 2, characterized in that In terms of weight percentage, among the raw materials, Pilsner malt accounts for 30-50%, biscuit malt accounts for 5-10%, wheat malt accounts for 5-10%, roasted buckwheat accounts for 10-16%, highland barley accounts for 10-16%, oats account for 10-16%, and rye malt accounts for 1-5%.

4. The multi-grain beer according to claim 3, characterized in that The chroma of the Pilsner malt is 3-5 EBC, the chroma of the biscuit malt is 30-50 EBC, the chroma of the wheat malt is 4-6 EBC, and the chroma of the rye malt is 6-8 EBC.

5. A method for preparing multi-grain beer according to any one of claims 1 to 4, characterized in that: The following steps are involved: Divide roasted buckwheat, highland barley and oats into two parts equally, add one part to Pilsner malt, biscuit malt, wheat malt and rye malt to form part A, and the other part alone to form part B; The mash of part A and part B is saccharified separately, and part B is added to the mash 5-15 minutes before the boiling of part A is terminated for mixing, and the mash is boiled at the same time after mixing, and then vortexed and precipitated after boiling, and then cooled to 10-11°C, and oxygenated and inoculated with the bottom fermentation yeast for fermentation to obtain beer fermentation liquid; The beer fermentation liquid is centrifuged, and then filled, sterilized and packaged as a finished product to obtain multi-grain beer.

6. The preparation method according to claim 5, characterized in that: Part A mash was prepared by the following method: After the A part is crushed, it is mixed with the material-water ratio of 1: (3.6-4.0) and subjected to three-stage saccharification; after saccharification, the saccharified mash is filtered at 75-78°C to obtain the A part mash; The three-stage saccharification includes keeping warm at 52-58° C. for 40-60 min, keeping warm at 62-66° C. for 50-70 min, and keeping warm at 70-73° C. for 15-30 min.

7. The preparation method according to claim 5, characterized in that: Part B mash was prepared by the following method: After grinding part B, the mixture is mixed with water at a material-water ratio of 1:(5.0-5.5), and α-amylase is added for gelatinization and one-stage saccharification; the mash after saccharification is not filtered to obtain part B mash; The gelatinization process comprises keeping warm at 90° C. for 15-25 minutes and keeping warm at 100° C. for 10-20 minutes; after the gelatinization, one-stage saccharification is performed, keeping warm at 62-66° C. for 50-70 minutes, to obtain a part B mash.

8. The preparation method according to claim 5, characterized in that: The hops or hop products are added in batches during the boiling process, specifically including: Hops were added at the initial boil, 20 minutes before the end of boiling, and at the end of boiling, with the addition amount being 0.3-0.6kg / kL, 0.5-1.0kg / kL, and 1.0-1.5kg / kL respectively; The hops are selected from at least three of Tsingtao Dahua, Craster, Sterling, Chinook and Peller.

9. The preparation method according to claim 5, characterized in that: The boiling time is 50-60 minutes, and the boiling evaporation rate is 8-10%.

10. The preparation method according to claim 5, characterized in that: The oxygenating and introducing the fermentation yeast below to carry out fermentation specifically comprises: Oxygenate the wort after vortex sedimentation and cooling, control the dissolved oxygen in the wort to 9-11mg / L, and add yeast to the bottom fermentation, and control the number of yeast in the full tank to (18.0-22.0)*10 6 / ml, main fermentation temperature 10-11℃, fermentation time 15-20 days, cold storage temperature 0~3℃, cold storage time 7-15 days.

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