CN102559424B

CN102559424B - Barley beer brewing method

Info

Publication number: CN102559424B
Application number: CN201010615143.5A
Authority: CN
Inventors: 王海明; 姜宏杰; 李久遵; 乔自强; 李松贵; 李解放; 王勇; 徐�明
Original assignee: Jinxing Beer (group) Coltd
Current assignee: Jinxing Beer (group) Coltd
Priority date: 2010-12-30
Filing date: 2010-12-30
Publication date: 2014-04-30
Anticipated expiration: 2030-12-30
Also published as: CN102559424A

Abstract

The invention relates to a beer brewing method and particularly relates to a beer brewing method in which a malt preparation process based on barley is omitted, special beer barley are less adopted in raw materials for brewing wine or the special beer barley is not adopted at all during the beer brewing process. According to the method provided by the invention, the special beer barley is completely or partially replaced by common barley, so that the production cost is greatly lowered, the cost of per ton of barley juice is lowered by 1000 Yuan; and the energy consumption for the malt preparation based on the special barley in the production process is effectively reduced, and the pollutant discharge is also effectively reduced.

Description

The brewing method of barley beer

Technical field

The present invention relates to a kind of brewing method of beer, especially a kind of in beer brewing process processed, cancel barley bud technique processed, and in liquor-making raw material, adopt less special-purpose brewer's barley, or do not adopt the beer-brewing method of special-purpose brewer's barley.

Technical background

Current beer producers in order to make the beer of output nutritious, pure taste, in the process of beer brewing, generally all adopt special-purpose import barley to make Fructus Hordei Germinatus, then by the technological processs such as the saccharification of Fructus Hordei Germinatus and hops, fermentation are carried out to beer brewing.But the special-purpose import barley buying expenses adopting is now higher, makes the beer ton wine cost of output higher.And barley bud technological process is comparatively complicated, needs again certain wheat-make cycle.In whole wheat process processed, need to consume a large amount of energy, follow a large amount of poisonous, the harmful exhausts of discharge and waste liquid simultaneously, and need to carry out harmless treatment to above-mentioned waste liquid and waste gas, this has also directly increased the production cost of beer, if above-mentioned waste liquid and waste gas are directly entered in air and river, will cause serious environmental pollution.

summary of the invention

The object of this invention is to provide the method that adopts barley to carry out brewage, it has cancelled the processing step of barley bud processed in Process of Beer Brewing.

The first solution of the present invention, comprises the steps: that (1) get the barley after pulverizing, joins in barley weight 2-3 water doubly and forms barley mash; (2) before Xiang Shuizhong drops into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, and controls the temperature 50-55 ℃ of barley mash, and the pH value 5.6-6 of barley mash, to barley mash proteolysis 50-70 minute; (3), after barley mash proteolysis completes, the saccharifying enzyme to adding barley weight 0.1 ‰-0.2 ‰ in barley mash, is controlled at 60-65 ℃ of saccharification 50-70 minute by the temperature of barley mash; (4) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.12-0.16MPa, make it to reach 105-110 ℃, and boil 30-50 minute at this temperature; (6) the hops barley mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops barley mash, is filled with oxygen simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5%-1% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine; (8) the wine liquid after fermentation obtains barley beer after filtration;

Another object of the present invention is to provide the method that barley carries out brewage, and it adopts vulgare to substitute brewer's barley or adopts vulgare partly to substitute brewer's barley in Process of Beer Brewing, thereby effectively reduces the production cost of beer.

The second solution of the present invention, comprises the steps:

Produce respectively Fructus Hordei Germinatus mash and barley mash: (1) is got the Fructus Hordei Germinatus that accounts for raw material total amount 16-20% and pulverized, and raw material total amount be as the Fructus Hordei Germinatus of raw material and the gross weight of barley, and join in the water of malt weight 3-5 times and form Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰-0.8 ‰, and the pH that controls Fructus Hordei Germinatus mash is between 5.0-5.5, the Fructus Hordei Germinatus mash that has added proteolytic enzyme is carried out to protein hydrolysis, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60-70 ℃, saccharification 50-70 minute, the pH value of Fructus Hordei Germinatus mash is controlled between 5.0-5.7;

(a) get the barley pulverizing that accounts for raw material total amount 80-84%, raw material total amount is as the Fructus Hordei Germinatus of raw material and the gross weight of barley, and joins barley weight 2-3 water formation barley mash doubly; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, controls the temperature 50-55 ℃ of barley mash, and the pH value 5.6-6 of barley mash, to barley mash proteolysis 50-70 minute; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰-0.2 ‰ in barley mash, at the temperature of 60-65 ℃, to barley mash saccharification 50-70 minute; Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed;

Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.5 ‰-0.6 ‰ after mixing to form hops mixing mash; Hops mixing mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; Hops mixing mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops mixing mash, is filled with oxygen simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5%-1% in cooled hops mixing mash, then hops mixing mash is injected to fermentation cylinder for fermentation and stores wine; Wine liquid after fermentation obtains barley beer after filtering;

The third solution of the present invention, comprises the steps:

Brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley: (1) gets the Fructus Hordei Germinatus that accounts for material quantity 16-20% after pulverizing, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, join in malt weight 3-5 water doubly and form Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰-0.8 ‰, and interpolation acid makes the pH of Fructus Hordei Germinatus mash between 5.0-5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60-70 ℃, saccharification 50-70 minute, the pH value of Fructus Hordei Germinatus mash is controlled between 5.0-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰-0.6 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; (6) the hops Fructus Hordei Germinatus mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops Fructus Hordei Germinatus mash, is filled with oxygen simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 0.5%-1% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine;

(a) barley of getting material quantity 80-84% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in barley weight 2-3 water doubly and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, and at the temperature of 50-55 ℃, the pH value of barley mash is controlled between 5.6-6, to barley mash proteolysis 50-70 minute; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰-0.2 ‰ in barley mash, at the temperature of 60-65 ℃, to barley mash saccharification 50-70 minute; (d) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; (f) the hops barley mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops barley mash, is filled with oxygen simultaneously; (g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5%-1% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine; The fermented liquid that (7) step and (g) step are produced respectively mixes, and obtains barley beer after filtering.

The 4th kind of solution of the present invention, comprises the steps:

Brewage respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 16-20% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in malt weight 3-5 water doubly and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰-0.8 ‰, and interpolation acid makes the pH value of Fructus Hordei Germinatus mash between 5.0-5.5, in brew kettle, carry out protein hydrolysis, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60-70 ℃, saccharification 50-70 minute, the pH value of Fructus Hordei Germinatus mash is controlled between 5.3-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰-0.6 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; (6) the hops Fructus Hordei Germinatus mash after boiling is cooled to 7-10 ℃, cooling time, 70-90 minute, was filled with oxygen simultaneously in process of cooling in hops Fructus Hordei Germinatus mash;

(a) barley of getting material quantity 80-84% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in barley weight 2-3 water doubly and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, and at the temperature of 50-55 ℃, the pH value of barley mash is controlled between 5.6-6, to barley mash proteolysis 50-70 minute; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰-0.2 ‰ in barley mash, at the temperature of 60-65 ℃, to barley mash saccharification 50-70 minute; (d) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; (f) the hops barley mash after boiling is cooled to 7-10 ℃, cooling time, 70-90 minute, was filled with oxygen simultaneously in process of cooling in hops barley mash;

By (6) and (f) hops barley mash and the hops Fructus Hordei Germinatus mash of step output in fermentor tank, mix, and add the cereuisiae fermentum of cooling rear hops barley mash and hops Fructus Hordei Germinatus mash gross weight 0.5%-1%, then in fermentation cylinder for fermentation and store wine.

The 5th kind of solution of the present invention, comprises the steps:

Produce respectively barley converted mash and rice (or starch) gelatinization wine with dregs: (1) gets the barley that accounts for material quantity 50-75% after pulverizing, and material quantity is the gross weight of barley and rice (or starch), add in barley weight 3-5 water doubly and form barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.4 ‰-0.8 ‰, and interpolation acid makes the pH value of barley mash between 5.0-5.5, the aforementioned barley mash that has added barley lytic enzyme is carried out to protein hydrolysis in brew kettle, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute;

(a) get the rice that accounts for material quantity 25-50% (or starch) after pulverizing, material quantity is the gross weight of rice (or starch) and barley, adds barley weight 3-6 water doubly; (b) front at input rice (or starch), Xiang Shuizhong adds the fire resistant alpha-diastase of rice (or starch) weight 0.10-0.20 ‰; (c) rice (or starch) and the mixed solution of water are heated to 90-95 ℃ of gelatinization 10-30 minute; (d) rice (or starch) mash after liquefaction is warming up to 100 ℃, and boils 10-30 minute under this temperature and pressure; Barley converted mash and rice (or starch) the gelatinization mash of (2) step and the generation of (d) step are mixed, form and mix mash, at the temperature of 60-65 ℃, pH value is controlled between 5.5-6, saccharification 50-70 minute;

Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.5 ‰-0.6 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature; Hops mixing mash after boiling is cooled to 7-10 ℃, in the process of cooling hops mixing mash, in hops mixing mash, is filled with oxygen simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5%-1% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine; Last fermented liquid obtains barley beer after filtering.

Barley lytic enzyme described in above-mentioned 1-5 kind scheme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme; Pullulanase weight accounts for the 12-20% of mixed enzyme weight, a-amylase weight accounts for the 15-25% of mixed enzyme weight, beta-glucanase weight accounts for the 15-25% of mixed enzyme weight, proteolytic enzyme weight accounts for the 12-20% of mixed enzyme weight, zytase weight accounts for the 6-10% of mixed enzyme weight, and saccharifying enzyme weight accounts for the 15-25% of mixed enzyme weight; Or the enzyme activity of Pullulanase is 80-500PUN/ML, the diastatic enzyme activity of a-is 5,000-30,000 U/mL, the enzyme activity of beta-glucanase is 1,000,000-5,000,000 U/g, the enzyme activity of proteolytic enzyme is 20,000-150,000 U/g, the enzyme activity of zytase is 200,000-2,500,000 U/g, the enzyme activity of saccharifying enzyme is 25,000-150,000 U/mL.

The syrup that adds lower step output in fermentation step forward direction wheat juice in above-mentioned various scheme:

(1) at the temperature of 100 ℃-110 ℃, the starch mixed solution of sizing mixing in tank is added to brew kettle by starch Jet liquefier steam ejection liquefaction; (2) temperature in brew kettle being remained on to 95 ℃-96 ℃, is 0.3 ‰-0.5 ‰ high temperature resistant α-amylase to adding ratio with starch weight in brew kettle, continues liquefaction 50-70 minute; (3) after liquefaction finishes, the water that adds 18-20 ℃ in brew kettle, make the temperature in brew kettle reach 55-60 ℃, adding with starch weight ratio is 0.2 ‰-0.4 ‰ fungal amylase, adding with starch weight ratio is 0.04 ‰-0.05 ‰ saccharifying enzyme, it is 5.6-5.8 that interpolation acid makes the pH of solution, saccharification 4-5 hour; (4) syrup after saccharification is carried out to albumen sepn, remove the albumen in syrup; (5) syrup of removing after albumen is added to boiling pot, is warming up to the 90-100 ℃ of enzyme 5-10 minute that goes out, and acid adding to make the pH of syrup be 5.5-5.7; (6) syrup after boiling is cooled to the temperature of 8 ℃-9 ℃, and logical oxygen makes the dissolved oxygen content in solution reach 6-8ppm.

The barley adopting in described step is for waiting outer brewer's barley or feed barley.Described protein hydrolysis is a stage: temperature is 30-60 ℃, and the time is 70-120 minute.Described Fructus Hordei Germinatus is the mixture of Fructus Hordei Germinatus or Fructus Hordei Germinatus and wheat malt.

Described fermentation the time of storing wine are more than 15 days and 15 days; In described step, be filled with oxygen in order to make the dissolved oxygen concentration of mash reach 6-8ppm; Described Pullulanase unit of activity definition: the definition of Yi Ge Pullulanase unit (PUN) is that per minute hydrolysis Propiram discharges with the quantity (zymolyte: 0.2% of enzyme that is equivalent to the reduced carbohydrate of 1 micromole's molecular weight Reduction of Glucose power under following standard conditions, temperature: 40 ℃, pH:5.0, the reaction times: 30 minutes); A-amylase activity unit definition: under 60 ℃, PH6.0 condition, 1 gram of 1 hour liquefaction Zulkovsky starch of 1 milliliter of enzyme liquid becomes dextrin and is 1 enzyme activity unit, represents with u/ml; Activity of beta-glucanase unit definition: beta-glucan unit of enzyme is that per minute hydrolysis beta-glucan solution discharges the enzyme amount that 1.0 μ g glucose need under 40 ℃, PH5.0 condition; Proteinase activity unit definition: 1g or 1ml enzyme, at 30 ℃, under pH7.5 condition, it is an enzyme activity unit that 1 minute caseinhydrolysate produces 1ug tyrosine, with u/g, represents.Xylanase activity unit definition: Yi Ge zytase unit is that under 50 ℃, PH5.0 condition, per minute hydrolyzed xylan solution produces the needed enzyme amount of 1 μ mol reducing sugar (in wood sugar); Saccharifying enzymic activity unit definition: 1 milliliter of enzyme liquid is at 40 ℃, and under PH4.6 condition, it is 1 enzyme activity unit that 1 hour hydrolysis Zulkovsky starch produces the enzyme amount of 1 milligram of glucose.

The present invention adopts in beer preparation process, adopts the special-purpose brewer's barley of all or part of replacement of vulgare, and it greatly reduces production cost, the cost of wheat juice per ton 1000 yuan.And effectively reduce the energy consumption of the special-purpose barley bud of middle use of production process, also effectively reduce the discharge of pollutent.

Embodiment

Embodiment 1 comprises the steps: that (1) get the brewer's barley after pulverizing, joins in the water of 2 times of barley weight and forms barley mash; (2) before Xiang Shuizhong drops into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰, remain at the temperature of 50 ℃, and by the pH value control of barley mash, be 5.6, to barley mash proteolysis 50 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰ in barley mash, at the temperature of 60 ℃, to barley mash saccharification 70 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.12MPa boils to 105 ℃, and boil 50 minutes under this temperature and pressure; (6) the hops barley mash after boiling is cooled to 7 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 6ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 15 days; (8) the wine liquid after fermentation obtains barley beer after filtration.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 12% of mixed enzyme weight, a-amylase weight accounts for 25% of mixed enzyme weight, and beta-glucanase weight accounts for 25% of mixed enzyme weight, and proteolytic enzyme weight accounts for 12% of mixed enzyme weight, zytase weight accounts for 6% of mixed enzyme weight, and saccharifying enzyme weight accounts for 20% of mixed enzyme weight.

Embodiment 2 comprises the steps: that (1) get outer brewer's barley such as grade after pulverizing, joins in the water of 3 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.5 ‰, remain at the temperature of 55 ℃, and by the pH value control of barley mash, be 6, to barley mash proteolysis 70 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.2 ‰ in barley mash, at the temperature of 65 ℃, to barley mash saccharification 50 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.6 ‰ to form hops barley mash;

(5) hops barley mash is added to the pressure of 0.16MPa boils to 110 ℃, and boil 30 minutes under this temperature and pressure;

(6) the hops barley mash after boiling is cooled to 10 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 8ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 1% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 16 days; (8) the wine liquid after fermentation obtains barley beer after filtration.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 20% of mixed enzyme weight, a-amylase weight accounts for 15% of mixed enzyme weight, and beta-glucanase weight accounts for 20% of mixed enzyme weight, and proteolytic enzyme weight accounts for 20% of mixed enzyme weight, zytase weight accounts for 10% of mixed enzyme weight, and saccharifying enzyme weight accounts for 15% of mixed enzyme weight.

Embodiment 3 comprises the steps: that (1) get the barley after pulverizing, and this aforementioned barley is for waiting mixing barley of the barley 1:1 of outer brewer's barley and special-purpose beer, joins in the water of 2.5 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.2 ‰, at the temperature of 52 ℃, by the pH value control of barley mash, is 5.7, to barley mash proteolysis 70 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.15 ‰ in barley mash, at the temperature of 61 ℃, to barley mash saccharification 60 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.55 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.13MPa boils to 107 ℃, and boil 40 minutes under this temperature and pressure; (6) the hops barley mash after boiling is cooled to 8 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 7ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.6% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 17 days; (8) the wine liquid after fermentation obtains barley beer after filtration.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 13% of mixed enzyme weight, a-amylase weight accounts for 24% of mixed enzyme weight, and beta-glucanase weight accounts for 22% of mixed enzyme weight, and proteolytic enzyme weight accounts for 16% of mixed enzyme weight, zytase weight accounts for 7% of mixed enzyme weight, and saccharifying enzyme weight accounts for 18% of mixed enzyme weight.

Embodiment 4 comprises the steps: that the barley that get after pulverizing (1) is feed barley, joins in the water of 2.8 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.3 ‰, remain at the temperature of 53 ℃, and by the pH value control of barley mash, be 5.8, to barley mash proteolysis 60 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.18 ‰ in barley mash, at the temperature of 61 ℃, to barley mash saccharification 60 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.53 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.14MPa boils to 108 ℃, and boil 38 minutes under this temperature and pressure; (6) the hops barley mash after boiling is cooled to 9 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 6.5ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.7 in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 18 days; (8) the wine liquid after fermentation obtains barley beer after filtration.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 14% of mixed enzyme weight, a-amylase weight accounts for 23% of mixed enzyme weight, and beta-glucanase weight accounts for 21% of mixed enzyme weight, and proteolytic enzyme weight accounts for 18% of mixed enzyme weight, zytase weight accounts for 8% of mixed enzyme weight, and saccharifying enzyme weight accounts for 16% of mixed enzyme weight;

Embodiment 5 comprises the steps: that (1) get barley after pulverizing for waiting outer brewer's barley, joins in the water of 2.3 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.4 ‰, at the temperature of 54 ℃, the pH value of barley mash is controlled to 5.9, to barley mash proteolysis 65 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.13 ‰ in barley mash, at the temperature of 63 ℃, to barley mash saccharification 65 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.15MPa boils to 109 ℃, and boil 35 minutes under this temperature and pressure; (6) the hops barley mash after boiling is cooled to 8 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 7.5ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5%-1% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 19 days; (8) the wine liquid after fermentation obtains barley beer after filtration.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 350PUN/ML, and the diastatic enzyme activity of a-is 10,000 U/mL, the enzyme activity of beta-glucanase is 3,000,000 U/g, the enzyme activity of proteolytic enzyme is 50,000 U/g, and the enzyme activity of zytase is 1,800,000 U/g, the enzyme activity of saccharifying enzyme is 80,000 U/mL.Described Pullulanase unit of activity definition: the definition of Yi Ge Pullulanase unit (PUN) is that per minute hydrolysis Propiram discharges with the quantity (zymolyte: 0.2% of enzyme that is equivalent to the reduced carbohydrate of 1 micromole's molecular weight Reduction of Glucose power under following standard conditions, temperature: 40 ℃, pH:5.0, the reaction times: 30 minutes); A-amylase activity unit definition: under 60 ℃, PH6.0 condition, 1 gram of 1 hour liquefaction Zulkovsky starch of 1 milliliter of enzyme liquid becomes dextrin and is 1 enzyme activity unit, represents with u/ml; Activity of beta-glucanase unit definition: beta-glucan unit of enzyme is that per minute hydrolysis beta-glucan solution discharges the enzyme amount that 1.0 μ g glucose need under 40 ℃, PH5.0 condition; Proteinase activity unit definition: 1g or 1ml enzyme, at 30 ℃, under pH7.5 condition, it is an enzyme activity unit that 1 minute caseinhydrolysate produces 1ug tyrosine, with u/g, represents.Xylanase activity unit definition: Yi Ge zytase unit is that under 50 ℃, PH5.0 condition, per minute hydrolyzed xylan solution produces the needed enzyme amount of 1 μ mol reducing sugar (in wood sugar); Saccharifying enzymic activity unit definition: 1 milliliter of enzyme liquid is at 40 ℃, and under PH4.6 condition, it is 1 enzyme activity unit that 1 hour hydrolysis Zulkovsky starch produces the enzyme amount of 1 milligram of glucose.

The embodiment of above-mentioned 1-5, does not adopt Fructus Hordei Germinatus in the process of reproduction.

Embodiment 6 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 16% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰, and to add the pH that oxalic acid makes Fructus Hordei Germinatus mash be 5.0, the Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 30 ℃, time is 80 minutes, and second segment temperature is 45 ℃, and the time is 40 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60 C, saccharification 70 minutes, the pH value of Fructus Hordei Germinatus mash is controlled at 5.0.

(a) get the barley pulverizing that accounts for material quantity 84%, material quantity is the gross weight of Fructus Hordei Germinatus and barley, and the water that joins 3 times of barley weight forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1 ‰, and at the temperature of 50 ℃, the pH value of barley mash is 5.6, to barley mash proteolysis 70 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰ in barley mash, at the temperature of 60 ℃, to barley mash albumen saccharification 70 minutes.

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.5 ‰ after mixing to form hops mixing mash; Hops mixing mash is added to the pressure of 0.12MPa boils to 105 ℃, boils 50 minutes at this temperature; Hops mixing mash after boiling is cooled to 7 ℃, simultaneously in process of cooling, in hops mixing mash, is filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 6ppm; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5% in cooled hops mixing mash, then hops mixing mash injects fermentation cylinder for fermentation and stores wine 15 days; Wine liquid after fermentation obtains barley beer after filtering.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 16% of mixed enzyme weight, a-amylase weight accounts for 16% of mixed enzyme weight, and beta-glucanase weight accounts for 24% of mixed enzyme weight, and proteolytic enzyme weight accounts for 13% of mixed enzyme weight, zytase weight accounts for 6% of mixed enzyme weight, and saccharifying enzyme weight accounts for 25% of mixed enzyme weight.

Embodiment 7 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 20% after pulverizing, aforementioned Fructus Hordei Germinatus is the mixing Fructus Hordei Germinatus of Fructus Hordei Germinatus and wheat malt 1:1, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.8 ‰, and adding acid, to make the pH of Fructus Hordei Germinatus mash be 5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 50 ℃, time is 50 minutes, and second segment temperature is 60 ℃, and the time is 20 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 70 C, saccharification 50 minutes, the pH value of Fructus Hordei Germinatus mash is controlled at 5.7.

(a) get the barley pulverizing that accounts for material quantity 80%, aforementioned barley is for waiting outer brewer's barley, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, and the water that joins 2 times of barley weight forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.5 ‰, at the temperature of 55 ℃, the pH value of barley mash is controlled to 6, to barley mash proteolysis 50 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.2 ‰ in barley mash, at the temperature of 65 ℃, to barley mash saccharification 50 minutes.

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then add the hops that mix mash weight 0.6 ‰ to form hops mixing mash in mixed Fructus Hordei Germinatus mash and barley mash; Hops mixing mash is added to the pressure of 0.16MPa boils to 110 ℃, and boil 30 minutes under this temperature and pressure; Hops mixing mash after boiling is cooled to 10 ℃, simultaneously in process of cooling, in hops mixing mash, is filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 8ppm; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 1% in cooled hops mixing mash, hops mixing mash is injected to fermentation cylinder for fermentation and stores wine 16 days; Wine liquid after fermentation obtains barley beer after filtering.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 17% of mixed enzyme weight, a-amylase weight accounts for 18% of mixed enzyme weight, and beta-glucanase weight accounts for 23% of mixed enzyme weight, and proteolytic enzyme weight accounts for 19% of mixed enzyme weight, zytase weight accounts for 6% of mixed enzyme weight, and saccharifying enzyme weight accounts for 17% of mixed enzyme weight.

Embodiment 8 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 17% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.5 ‰, and adding acid, to make the pH of Fructus Hordei Germinatus mash be between 5.1, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 40 ℃, time is 65 minutes, and second segment temperature is 50 ℃, and the time is 30 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 65 ℃ of temperature, saccharification 60 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.3.

(a) get the barley pulverizing that accounts for material quantity 83%, material quantity is the gross weight of Fructus Hordei Germinatus and barley, and the water that joins 2.2 times of barley weight forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.2 ‰, at the temperature of 51 ℃, by the pH value control of barley mash, is 5.7, to barley mash proteolysis 65 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.15 ‰ in barley mash, at the temperature of 61 ℃, to barley mash saccharification 65 minutes.

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.55 ‰ after mixing to form hops mixing mash; Hops mixing mash is added to the pressure of 0.13MPa boils to 107 ℃, and boil 5 minutes under this temperature and pressure; Hops mixing mash after boiling is cooled to 8 ℃, simultaneously in process of cooling, in hops mixing mash, is filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 7ppm; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.6% in cooled hops mixing mash, hops mixing mash is injected to fermentation cylinder for fermentation and stores wine 17 days; Wine liquid after fermentation obtains barley beer after filtering.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 18% of mixed enzyme weight, a-amylase weight accounts for 21% of mixed enzyme weight, and beta-glucanase weight accounts for 18% of mixed enzyme weight, and proteolytic enzyme weight accounts for 17% of mixed enzyme weight, zytase weight accounts for 6% of mixed enzyme weight, and saccharifying enzyme weight accounts for 20% of mixed enzyme weight;

Embodiment 9 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 18% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4.5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.6 ‰, and adding acid, to make the pH of Fructus Hordei Germinatus mash be 5.2, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 35 ℃, time is 70 clocks, and second segment temperature is 55 ℃, and the time is 25 clocks; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis in temperature 62, saccharification 60 minutes, the pH value of Fructus Hordei Germinatus mash is controlled at 5.2.

(a) get the barley pulverizing that accounts for material quantity 82, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins barley weight 2.5 water and forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.3, and at the temperature of 52 ℃, the pH value of barley mash is controlled at 5.8, to barley mash proteolysis 60 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.12 ‰ in barley mash, at the temperature of 62 ℃, to barley mash saccharification 60 minutes.

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then add the hops that mix mash weight 0.52 ‰ to form hops mixing mash in mixed Fructus Hordei Germinatus mash and barley mash; Hops mixing mash is added to the pressure of 0.13MPa boils to 108 ℃, and boil 40 minutes under this temperature and pressure; Hops mixing mash after boiling is cooled to 9 ℃, simultaneously in process of cooling, in hops mixing mash, is filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 6.5ppm; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.6% in cooled hops mixing mash, then hops mixing mash is injected to fermentation cylinder for fermentation and stores wine 17 days; Wine liquid after fermentation obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 19% of mixed enzyme weight, a-amylase weight accounts for 17% of mixed enzyme weight, and beta-glucanase weight accounts for 19% of mixed enzyme weight, and proteolytic enzyme weight accounts for 17% of mixed enzyme weight, zytase weight accounts for 6% of mixed enzyme weight, and saccharifying enzyme weight accounts for 22% of mixed enzyme weight;

Embodiment 10 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 19% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3.5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.7 ‰, and adding acid, to make the pH of Fructus Hordei Germinatus mash be 5.3, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 45 ℃, time is 60 minutes, and second segment temperature is 47 ℃, and the time is 35 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 68 ℃ of temperature, saccharification 55 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.5.

(a) get the barley pulverizing that accounts for material quantity 83%, material quantity is the gross weight of Fructus Hordei Germinatus and barley, and the water that joins 2.2 times of barley weight forms barley mash; (b) before dropping into barley, what Xiang Shuizhong added barley mash weight 1.4 ‰ contains Pullulanase, beta-glucanase, proteolytic enzyme, diastatic prozyme, at the temperature of 53 ℃, the pH value of barley mash was controlled at 5.9, to barley mash proteolysis 55 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.18 ‰ in barley mash, at the temperature of 64 ℃, saccharification 55 minutes.

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.58 ‰ after mixing to form hops mixing mash; Hops mixing mash is added to the pressure of 0.15MPa boils to 109 ℃, and boil 35 minutes under this temperature and pressure; Hops mixing mash after boiling is cooled to 7 ℃, simultaneously in process of cooling, in hops mixing mash, is filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 7.5ppm; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.8% in cooled hops mixing mash, then hops mixing mash is injected to fermentation cylinder for fermentation and stores wine 19 days; Wine liquid after fermentation obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 300PUN/ML, and the diastatic enzyme activity of a-is 25,000 U/mL, the enzyme activity of beta-glucanase is 3,000,000 U/g, the enzyme activity of proteolytic enzyme is 80,000 U/g, the enzyme activity of zytase is 1000,000 U/g, the enzyme activity of saccharifying enzyme is 80,000 U/mL.

Described Pullulanase unit of activity definition: the definition of Yi Ge Pullulanase unit (PUN) is that per minute hydrolysis Propiram discharges with the quantity (zymolyte: 0.2% of enzyme that is equivalent to the reduced carbohydrate of 1 micromole's molecular weight Reduction of Glucose power under following standard conditions, temperature: 40 ℃, pH:5.0, the reaction times: 30 minutes); A-amylase activity unit definition: under 60 ℃, PH6.0 condition, 1 gram of 1 hour liquefaction Zulkovsky starch of 1 milliliter of enzyme liquid becomes dextrin and is 1 enzyme activity unit, represents with u/ml; Activity of beta-glucanase unit definition: beta-glucan unit of enzyme is that per minute hydrolysis beta-glucan solution discharges the enzyme amount that 1.0 μ g glucose need under 40 ℃, PH5.0 condition; Proteinase activity unit definition: 1g or 1ml enzyme, at 30 ℃, under pH7.5 condition, it is an enzyme activity unit that 1 minute caseinhydrolysate produces 1ug tyrosine, with u/g, represents.Xylanase activity unit definition: Yi Ge zytase unit is that under 50 ℃, PH5.0 condition, per minute hydrolyzed xylan solution produces the needed enzyme amount of 1 μ mol reducing sugar (in wood sugar); Saccharifying enzymic activity unit definition: 1 milliliter of enzyme liquid is at 40 ℃, and under PH4.6 condition, it is 1 enzyme activity unit that 1 hour hydrolysis Zulkovsky starch produces the enzyme amount of 1 milligram of glucose.

Embodiment 11 comprises the steps: to brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 16% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰, and adding acid, to make the pH of Fructus Hordei Germinatus mash be 5.0, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 30 ℃, time is 80 minutes, and second segment temperature is 45 ℃, and the time is 40 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60 C, saccharification 70 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.0-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.12MPa boils to 105 ℃, and boil 50 minutes under this temperature and pressure; (6) the hops Fructus Hordei Germinatus mash after boiling is cooled to 7 ℃ of whiles is filled with oxygen in process of cooling in hops Fructus Hordei Germinatus mash, makes the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 6ppm; (7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 0.5% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine 15 days.

(a) barley of getting material quantity 84% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.5 ‰, and at the temperature of 55 ℃, the pH of barley mash is between 5.6-6, to barley mash proteolysis 70 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰ in barley mash, at the temperature of 60 ℃, to barley mash saccharification 70 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.12MPa boils to 106 ℃, and boil 50 minutes under this temperature and pressure; (f) the hops barley mash after boiling is cooled to 7 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 6ppm simultaneously; (g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine 15 days.

The fermented liquid that (7) step and (g) step are produced respectively mixes, and obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 19% of mixed enzyme weight, a-amylase weight accounts for 15% of mixed enzyme weight, and beta-glucanase weight accounts for 21% of mixed enzyme weight, and proteolytic enzyme weight accounts for 14% of mixed enzyme weight, zytase weight accounts for 10% of mixed enzyme weight, and saccharifying enzyme weight accounts for 21% of mixed enzyme weight;

Embodiment 12 comprises the steps: to brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 20% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.8 ‰, and interpolation acid makes the pH of Fructus Hordei Germinatus mash between 5.2-5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 50 ℃, time is 50 minutes, and second segment temperature is 60 ℃, and the time is 20 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 70 C, saccharification 50 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.5-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.6 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.16MPa boils to 110 ℃, and boil 30 minutes under this temperature and pressure; (6) the hops Fructus Hordei Germinatus mash after boiling is cooled to 10 ℃, in process of cooling, in hops Fructus Hordei Germinatus mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 8ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 1% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine 16 days.

(a) barley of getting material quantity 80% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 2 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.5 ‰, and at the temperature of 55 ℃, the pH of barley mash is between 5.8-6, to barley mash proteolysis 50 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.2 ‰ in barley mash, at the temperature of 65 ℃, to barley mash saccharification 50 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.6 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.16MPa boils to 110 ℃, and boil 30 minutes under this temperature and pressure; (f) the hops barley mash after boiling is cooled to 10 ℃, in process of cooling, in hops barley mash, is filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 8ppm simultaneously; (g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 1% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine 16 days.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 18% of mixed enzyme weight, a-amylase weight accounts for 20% of mixed enzyme weight, and beta-glucanase weight accounts for 17% of mixed enzyme weight, and proteolytic enzyme weight accounts for 14% of mixed enzyme weight, zytase weight accounts for 8% of mixed enzyme weight, and saccharifying enzyme weight accounts for 23% of mixed enzyme weight.

Embodiment 13 comprises the steps: to brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 17% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4.5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.6 ‰, and interpolation acid makes the pH of Fructus Hordei Germinatus mash between 5.2-5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 40 ℃, time is 70 minutes, and second segment temperature is 50 ℃, and the time is 35 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 65 ℃ of temperature, saccharification 60 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.5-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.55 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.15MPa boils to 109 ℃, boiling time is 40 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 8 ℃, 80 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 7ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 0.8% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine 17 days.

(a) barley of getting material quantity 83% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 2.2 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.2 ‰, and at the temperature of 53 ℃, the pH of barley mash is between 5.8-6, to barley mash proteolysis 65 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.15 ‰ in barley mash, at the temperature of 63 ℃, to barley mash saccharification 65 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.57 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.17MPa boils to 106 ℃, boiling time is 45 minutes; (f) the hops barley mash after boiling is carried out cooling, be cooled to 9 ℃, 85 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 7.5ppm simultaneously; (g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.9% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine 17 days.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 80PUN/ML, and the diastatic enzyme activity of a-is 5000 U/mL, and the enzyme activity of beta-glucanase is 4,000,000 U/g, the enzyme activity of proteolytic enzyme is 20,000 U/g, the enzyme activity of zytase is 2,5000,000U/g, the enzyme activity of saccharifying enzyme is 25,000 U/mL.

Embodiment 14 comprises the steps: to brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 18% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.6 ‰, and interpolation acid makes the pH of Fructus Hordei Germinatus mash between 5.4-5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 45 ℃, time is 60 minutes, and second segment temperature is 55 ℃, and the time is 30 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 68 ℃ of temperature, saccharification 57 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.0-5.5; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.58 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.18MPa boils to 107 ℃, boiling time is 45 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 9 ℃, 75 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 6.5ppm simultaneously; (7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 0.8% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine 18 days.

(a) barley of getting material quantity 82% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 2.5 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1.4 ‰, and at the temperature of 54 ℃, the pH of barley mash is between 5.8-6, to barley mash proteolysis 68 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.18 ‰ in barley mash, at the temperature of 64 ℃, to barley mash saccharification 52 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.58 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.18MPa boils to 107 ℃, boiling time is 45 minutes; (f) the hops barley mash after boiling is carried out cooling, be cooled to 9 ℃, 75 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 6.5ppm simultaneously; (g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.8% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine 18 days.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 400PUN/ML, and the diastatic enzyme activity of a-is 30,000 U/mL, the enzyme activity of beta-glucanase is 1,000,000 U/g, the enzyme activity of proteolytic enzyme is 100,000 U/g, the enzyme activity of zytase is 200,000 U/g, the enzyme activity of saccharifying enzyme is 150,000 U/mL.

Embodiment 15 comprises the steps: to brewage respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 16% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰, and adds acid and make the pH value of Fructus Hordei Germinatus mash between 5.0-5.5, carries out protein hydrolysis in brew kettle, and protein hydrolysis section temperature is 50 ℃, and the time is 100 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60 C, saccharification 70 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.3-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.12MPa boils to 105 ℃, boiling time is 50 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 7 ℃, 70 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 6ppm simultaneously.

(a) barley of getting material quantity 84% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 3 times of barley weight and forms barley mash; (b) before dropping into barley, what Xiang Shuizhong added barley mash weight 1 ‰ contains Pullulanase, beta-glucanase, proteolytic enzyme, diastatic prozyme, and at the temperature of 50 ℃, the pH value of barley mash is controlled between 5.6-6, proteolysis 70 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰ in barley mash, at the temperature of 60 ℃, saccharification 70 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.12MPa boils to 105 ℃, boiling time is 50 minutes; (f) the hops barley mash after boiling is carried out cooling, be cooled to 7 ℃, 70 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration of cooling wheat juice reach 6ppm simultaneously.

(I), at the temperature of 100 ℃ ℃, the starch mixed solution of sizing mixing in tank is added to brew kettle by starch Jet liquefier steam ejection liquefaction; (II) temperature in brew kettle is remained on to 95 ℃, the high temperature resistant α-amylase that is 0.3 ‰ to the ratio adding in brew kettle with starch weight, continues liquefaction 70 minutes; (III) after liquefaction finishes, in brew kettle, add the water of 20 ℃, make the temperature in brew kettle reach 60 ℃, the fungal amylase that to add with starch weight ratio be 0.4 ‰, adding with starch weight ratio is 0.05 ‰ saccharifying enzyme, and it is 5.6-5.8 that interpolation acid makes the pH of solution, saccharification 5 hours; (IV) syrup after saccharification is carried out to albumen sepn; (V) syrup of removing after albumen is added to boiling pot, is warming up to 100 ℃ of enzyme 5-10 minute that go out, and acid adding to make the pH of syrup be 5.5-5.7; (VI) syrup after boiling is cooled to the temperature of 8 ℃ ℃, and logical oxygen makes the dissolved oxygen content in solution reach 7ppm.

By (6) with (f) and (VI) the hops barley mash of step output and hops Fructus Hordei Germinatus mash and syrup mix in fermentor tank, and add the cereuisiae fermentum of cooling rear hops barley mash and hops Fructus Hordei Germinatus mash gross weight 0.5%, then in fermentation cylinder for fermentation and store wine 15 days; Last filtering fermentating liquid obtains barley beer;

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 400PUN/ML, and the diastatic enzyme activity of a-is 20,000 U/mL, the enzyme activity of beta-glucanase is 4,000,000 U/g, the enzyme activity of proteolytic enzyme is 100,000 U/g, and the enzyme activity of zytase is 2,000,000 U/g, the enzyme activity of saccharifying enzyme is 100,000 U/mL.

Embodiment 16 comprises the steps: to brewage respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 20% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 5 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.8 ‰, and interpolation acid makes the pH value of Fructus Hordei Germinatus mash between 5.2-5.5, in brew kettle, carry out protein hydrolysis, protein hydrolysis first paragraph temperature is 50 ℃, time is 50 minutes, and second segment temperature is 45 ℃, and the time is 40 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 70 C, saccharification 50 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.3-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰-0.6 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.16MPa boils to 110 ℃, boiling time is 30 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 10 ℃, 70 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 8ppm simultaneously.

(a) barley of getting material quantity 80% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 2 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.5 ‰, and at the temperature of 55 ℃, the pH of barley mash is controlled between 5.6-6, to barley mash proteolysis 50 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.2 ‰ in barley mash, at the temperature of 65 ℃, to barley mash saccharification 50 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.6 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.16MPa boils to 110 ℃, boiling time is 50 minutes; (f) the hops barley mash after boiling is carried out cooling, be cooled to 10 ℃, 90 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration of cooling wheat juice reach 8ppm simultaneously.

By (6) and (f) hops barley mash and the hops Fructus Hordei Germinatus mash of step output in fermentor tank, mix, and add the cereuisiae fermentum of cooling rear hops barley mash and hops Fructus Hordei Germinatus mash gross weight 1%, then in fermentation cylinder for fermentation and store wine 16 days; Last filtering fermentating liquid obtains barley beer.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 500PUN/ML, and the diastatic enzyme activity of a-is 10,000 U/mL, the enzyme activity of beta-glucanase is 3,000,000 U/g, the enzyme activity of proteolytic enzyme is 60,000 U/g, the enzyme activity of zytase is 1000,000 U/g, the enzyme activity of saccharifying enzyme is 10,000 U/mL.

Embodiment 17 comprises the steps: to brewage respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 18% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.6 ‰, and interpolation acid makes the pH value of Fructus Hordei Germinatus mash between 5.4-5.5, in brew kettle, carry out protein hydrolysis, protein hydrolysis first paragraph temperature is 40-50 ℃, time is 60 minutes, and second segment temperature is 50-60 ℃, and the time is 30 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 65 ℃ of temperature, saccharification 60 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.5-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.58 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.14MPa boils to 107 ℃, boiling time is 40 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 8 ℃, 80 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 7ppm simultaneously.

(a) barley of getting material quantity 82% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 2.5 times of barley weight and forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.2 ‰, and at the temperature of 52 ℃, the pH of barley mash is controlled between 5.8-6, to barley mash proteolysis 60 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.18 ‰ in barley mash, at the temperature of 62 ℃, to barley mash saccharification 60 minutes; (d) in the barley mash after filtering, add the hops of barley mash weight 0.55 ‰ to form hops barley mash; (e) hops barley mash is added to the pressure of 0.14MPa boils to 107 ℃, boiling time is 30 minutes; (f) the hops barley mash after boiling is carried out cooling, be cooled to 7 ℃, 70 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration of cooling wheat juice reach 7ppm simultaneously.

By (6) and (f) hops barley mash and the hops Fructus Hordei Germinatus mash of step output in fermentor tank, mix, and add the cereuisiae fermentum of cooling rear hops barley mash and hops Fructus Hordei Germinatus mash gross weight 0.8%, then in fermentation cylinder for fermentation and store wine 18 days; Last filtering fermentating liquid obtains barley beer.

Embodiment 18 comprises the steps: to produce respectively barley converted mash and rice gelatinization wine with dregs:

(1) get the barley that accounts for material quantity 50% after pulverizing, material quantity is the gross weight of barley and rice, adds in the water of 3 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.4 ‰, and interpolation acid makes the pH value of barley mash between 5.0-5.5, by having added the aforementioned barley mash that contains Pullulanase, beta-glucanase, proteolytic enzyme, diastatic prozyme, in brew kettle, carry out protein hydrolysis, protein hydrolysis first paragraph temperature is 30 ℃, time is 80 minutes, and second segment temperature is 60 ℃, and the time is 20 minutes.

(a) get the rice that accounts for material quantity 50% after pulverizing, material quantity is the gross weight of rice and barley, adds the water of 3 times of barley weight; (b) before dropping into rice, Xiang Shuizhong adds the fire resistant alpha-diastase of rice weight 0.20 ‰; (c) mixed solution of rice and water is heated to 90 ℃ of gelatinizations 30 minutes; (d) the rice mash after liquefaction is heated up and boiled 10 minutes, boiling temps is 100 ℃.

Barley converted mash and the rice gelatinization mash of (2) step and the generation of (d) step are mixed to form to mixing mash, and at the temperature of 60 ℃, pH value is controlled between 5.5-6, saccharification 70 minutes; Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.5 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.12MPa boils to 105 ℃, and boiling time is 50 minutes; Hops mixing mash after boiling is carried out cooling, be cooled to 7 ℃, 70 minutes cooling times, in the process of cooling hops mixing mash, in hops mixing mash, be filled with oxygen, make dissolved oxygen concentration in cooled hops mixing mash reach 6ppm simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine 15 days; Last fermented liquid obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 20% of mixed enzyme weight, a-amylase weight accounts for 19% of mixed enzyme weight, and beta-glucanase weight accounts for 15% of mixed enzyme weight, and proteolytic enzyme weight accounts for 15% of mixed enzyme weight, zytase weight accounts for 10% of mixed enzyme weight, and saccharifying enzyme weight accounts for 21% of mixed enzyme weight.

Embodiment 19 comprises the steps: to produce respectively barley converted mash and starch pasting wine with dregs:

(1) get the barley that accounts for material quantity 75% after pulverizing, material quantity is the gross weight of barley and starch, adds in the water of 5 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.8 ‰, and interpolation acid makes the pH value of barley mash between 5.2-5.5, the aforementioned barley mash that has added barley lytic enzyme is carried out to protein hydrolysis in brew kettle, protein hydrolysis temperature is 55 ℃, and the time is 80 minutes.

(a) get the starch that accounts for material quantity 25%, material quantity is the gross weight of starch and barley, adds the water of 3 times of barley weight; (b) before dropping into starch, Xiang Shuizhong adds the fire resistant alpha-diastase of starch weight 0.10 ‰; (c) mixed solution of starch and water is heated to 95 ℃ of gelatinizations 10 minutes; (d) the starch mash after liquefaction is heated up and boiled 30 minutes, boiling temps is 100 ℃.

The barley converted mash that (2) step and (d) step are produced and and starch pasting mash be mixed to form mixing mash, at the temperature of 65 ℃, pH value is controlled between 5.5-6, saccharification 50 minutes; Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.6 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.16MPa boils to 110 ℃, and boiling time is 30 minutes; Hops mixing mash after boiling is carried out cooling, be cooled to 10 ℃, 90 minutes cooling times, in the process of cooling hops mixing mash, in hops mixing mash, be filled with oxygen, make dissolved oxygen concentration in cooled hops mixing mash reach 8ppm simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 1% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine 16 days; Last fermented liquid obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 400PUN/ML, and the diastatic enzyme activity of a-is 2,0000 U/mL, the enzyme activity of beta-glucanase is 4,000,000 U/g, the enzyme activity of proteolytic enzyme is 100,000 U/g, and the enzyme activity of zytase is 2,000,000 U/g, the enzyme activity of saccharifying enzyme is 100,000 U/mL.

Embodiment 20 comprises the steps: to produce respectively barley converted mash and rice gelatinization wine with dregs:

(1) get the barley that accounts for material quantity 60% after pulverizing, material quantity is the gross weight of barley and rice, adds in the water of 4 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.6 ‰, and interpolation acid makes the pH value of barley mash between 5.3-5.5, the aforementioned barley mash that has added barley lytic enzyme is carried out to protein hydrolysis in brew kettle, protein hydrolysis first paragraph temperature is 40 ℃, time is 60 minutes, and second segment temperature is 50 ℃, and the time is 30 minutes.

(a) get the rice that accounts for material quantity 40% after pulverizing, material quantity is the gross weight of rice and barley, adds the water of 4.5 times of barley weight; (b) before dropping into rice, Xiang Shuizhong adds the fire resistant alpha-diastase of rice weight 0.15 ‰; (c) mixed solution of rice and water is heated to 92 ℃ of gelatinizations 20 minutes; (d) the rice mash after liquefaction is heated up and boiled 20 minutes, boiling temps is 100 ℃.

Barley converted mash and the rice gelatinization mash of (2) step and the generation of (d) step are mixed to form to mixing mash, and at the temperature of 62 ℃, pH value is controlled between 5.8-6, saccharification 60 minutes; Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.55 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.14MPa boils to 107 ℃, and boiling time is 40 minutes; Hops mixing mash after boiling is carried out cooling, be cooled to 8 ℃, 80 minutes cooling times, in the process of cooling hops mixing mash, in hops mixing mash, be filled with oxygen, make dissolved oxygen concentration in cooled hops mixing mash reach 7ppm simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.8% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine 18 days; Last fermented liquid obtains barley beer after filtering.

Described barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, Pullulanase weight accounts for 15% of mixed enzyme weight, a-amylase weight accounts for 22% of mixed enzyme weight, and beta-glucanase weight accounts for 23% of mixed enzyme weight, and proteolytic enzyme weight accounts for 12% of mixed enzyme weight, zytase weight accounts for 9% of mixed enzyme weight, and saccharifying enzyme weight accounts for 19% of mixed enzyme weight.

Embodiment 21 comprises the steps:

(1) get the barley after pulverizing, join in the water of 2.3 times of barley weight and form barley mash; (2) before dropping into barley, what Xiang Shuizhong added barley mash weight 1.4 ‰ contains Pullulanase, beta-glucanase, proteolytic enzyme, diastatic prozyme, at the temperature of 54 ℃, the pH value of barley mash is controlled to 5.9, to barley mash proteolysis 65 minutes; (3) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.13 ‰ in barley mash, at the temperature of 63 ℃, to barley mash saccharification 65 minutes; (4) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash; (5) hops barley mash is added to the pressure of 0.15MPa boils to 109 ℃, boiling time is 35 minutes; (6) the hops barley mash after boiling is carried out cooling, be cooled to 8 ℃, 75 minutes cooling times, in process of cooling, in hops barley mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops barley mash reach 7.5ppm simultaneously.

(a), at the temperature of 100 ℃, the starch mixed solution of sizing mixing in tank is added to brew kettle by starch Jet liquefier steam ejection liquefaction; (b) temperature in brew kettle is remained on to 95 ℃, the high temperature resistant α-amylase that is 0.3 ‰ to the ratio adding in brew kettle with starch weight, continues liquefaction 50 minutes; (c) after liquefaction finishes, in brew kettle, add the water of 18 ℃, make the temperature in brew kettle reach 55 ℃, the fungal amylase that to add with starch weight ratio be 0.2 ‰, adding with starch weight ratio is 0.04 ‰ saccharifying enzyme, and it is 5.6-5.8 that interpolation acid makes the pH of solution, saccharification 4 hours; (d) syrup after saccharification is carried out to albumen sepn; (e) syrup of removing after albumen is added to boiling pot, is warming up to 90 ℃ of enzyme 5-10 minute that go out, and acid adding to make the pH of syrup be 5.5-5.7; (f) syrup after boiling is cooled to the temperature of 8 ℃, and logical oxygen makes the dissolved oxygen content in solution reach 6ppm.

To the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5% in (6) cooling hops barley mash, and (f) syrup of step output adds hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine 19 days; Wine liquid after fermentation obtains barley beer after filtration.

Embodiment 21 comprises the steps: to produce respectively Fructus Hordei Germinatus mash and barley mash:

(a) get the barley pulverizing that accounts for material quantity 83%, material quantity is the gross weight of Fructus Hordei Germinatus and barley, and the water that joins 2.2 times of barley weight forms barley mash; (b) before dropping into barley, Xiang Shuizhong added the barley lytic enzyme of barley mash weight 1.4 ‰, and at the temperature of 53 ℃, the pH value of barley mash is controlled at 5.9, to barley mash proteolysis 55 minutes; (c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.18 ‰ in barley mash, at the temperature of 64 ℃, saccharification 55 minutes.

(I), at the temperature of 110 ℃, the starch mixed solution of sizing mixing in tank is added to brew kettle by starch Jet liquefier steam ejection liquefaction; (II) temperature in brew kettle is remained on to 96 ℃, the high temperature resistant α-amylase that is 0.5 ‰ to the ratio adding in brew kettle with starch weight, continues liquefaction 70 minutes; (III) after liquefaction finishes, in brew kettle, add the water of 20 ℃, make the temperature in brew kettle reach 60 ℃, the fungal amylase that to add with starch weight ratio be 0.4 ‰, adding with starch weight ratio is 0.05 ‰ saccharifying enzyme, and it is 5.7-5.8 that interpolation acid makes the pH of solution, saccharification 5 hours; (IV) syrup after saccharification is carried out to albumen sepn; (V) syrup of removing after albumen is added to boiling pot, is warming up to 100 ℃ of enzymes 10 minutes of going out, and acid adding to make the pH of syrup be 5.6-5.7; (VI) syrup after boiling is cooled to the temperature of 9 ℃, and logical oxygen makes the dissolved oxygen content in solution reach 8ppm.

Fructus Hordei Germinatus mash and the barley mash of (3) step and (c) and step (VI) generation are mixed; Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.58 ‰ after mixing to form hops mixing mash; Hops mixing mash is added to the pressure of 0.15MPa boils to 109 ℃, and boiling time is 35 minutes; Hops mixing mash after boiling is carried out cooling, be cooled to 7 ℃, 85 minutes cooling times, in process of cooling, in hops mixing mash, be filled with oxygen, make coldly to go the dissolved oxygen concentration in rear hops mixing mash to reach 7.5ppm simultaneously; To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.8% in cooled hops mixing mash, and to the syrup that adds (VII) step output in hops mixing mash, then hops mixing mash is injected to fermentation cylinder for fermentation and stores wine 19 days; Wine liquid after fermentation obtains barley beer after filtering.

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme, the enzyme activity of Pullulanase is 400PUN/ML, and the diastatic enzyme activity of a-is 20,000 U/mL, the enzyme activity of beta-glucanase is 5,000,000 U/g, the enzyme activity of proteolytic enzyme is 150,000 U/g, and the enzyme activity of zytase is 2,000,000 U/g, the enzyme activity of saccharifying enzyme is 100,000 U/mL.

Embodiment 22 comprises the steps: to brewage respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 18% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in the water of 4 times of malt weights and forms Fructus Hordei Germinatus mash; (2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.6 ‰, and adds acid and make the pH value of Fructus Hordei Germinatus mash between 5.4-5.5, carries out protein hydrolysis in brew kettle, and protein hydrolysis temperature is 30 ℃, and the time is 120 minutes; (3) to the Fructus Hordei Germinatus mash after protein hydrolysis 65 ℃ of temperature, saccharification 60 minutes, the pH value of Fructus Hordei Germinatus mash is controlled between 5.5-5.7; (4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.58 ‰ to form hops Fructus Hordei Germinatus mash; (5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.14MPa boils to 107 ℃, boiling time is 40 minutes; (6) the hops Fructus Hordei Germinatus mash after boiling is carried out cooling, be cooled to 8 ℃, 80 minutes cooling times, in process of cooling, in hops Fructus Hordei Germinatus mash, be filled with oxygen, make the dissolved oxygen concentration in cooling rear hops Fructus Hordei Germinatus mash reach 7ppm simultaneously.

By (6) with (f) and (VI) the hops barley mash of step output and hops Fructus Hordei Germinatus mash and syrup mix in fermentor tank, and add the cereuisiae fermentum of cooling rear hops barley mash and hops Fructus Hordei Germinatus mash gross weight 0.8%, then in fermentation cylinder for fermentation and store wine 18 days; Last filtering fermentating liquid obtains barley beer.

Embodiment 23 comprises the steps: to produce respectively barley converted mash, starch pasting wine with dregs and syrup:

(1) get the barley that accounts for material quantity 75% after pulverizing, material quantity is the gross weight of barley and starch, adds in the water of 5 times of barley weight and forms barley mash; (2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.8 ‰, and interpolation acid makes the pH value of barley mash between 5.2-5.5, the aforementioned barley mash that has added barley lytic enzyme is carried out to protein hydrolysis in brew kettle, protein hydrolysis temperature is 60 ℃, and the time is 70 minutes.

The barley converted mash that (2) step and (d) step are produced and and starch pasting mash be mixed to form mixing mash, at the temperature of 65 ℃, pH value is controlled between 5.5-6, saccharification 50 minutes; Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.6 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.16MPa boils to 110 ℃, and boiling time is 30 minutes; Hops mixing mash after boiling is carried out cooling, be cooled to 10 ℃, 90 minutes cooling times, in the process of cooling hops mixing mash, in hops mixing mash, be filled with oxygen, make dissolved oxygen concentration in cooled hops mixing mash reach 8ppm simultaneously; To the cereuisiae fermentum and the syrup that add cooling rear hops mixing mash weight 1% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine 16 days; Last fermented liquid obtains barley beer after filtering.

In above-mentioned Process of Beer Brewing by adding phosphoric acid or hydrochloric acid to control pH value in solution.

Outer brewer's barley or the feed barley such as in above-mentioned production stage, adopt as the beer of brewing materials output, every physical and chemical index all meets current national beer forces the requirement of standard.

Claims

1. the brewing method of barley beer, is characterized in that comprising the steps:

(1) get the barley after pulverizing, join in barley weight 2-3 water doubly and form barley mash;

(2) before Xiang Shuizhong drops into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, and controls the temperature 50-55 ℃ of barley mash, and the pH value 5.6-6 of barley mash, to barley mash proteolysis 50-70 minute;

(3), after barley mash proteolysis completes, the saccharifying enzyme to adding barley weight 0.1 ‰-0.2 ‰ in barley mash, is controlled at 60-65 ℃ of saccharification 50-70 minute by the temperature of barley mash;

(4) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash;

(5) hops barley mash is added to the pressure of 0.12-0.16MPa, make it to reach 105-110 ℃, and boil 30-50 minute at this temperature;

(6) the hops barley mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops barley mash, is filled with oxygen simultaneously;

(7), to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5%-1% in cooling hops barley mash, then hops barley mash is injected to fermentation cylinder for fermentation and stores wine;

(8) the wine liquid after fermentation obtains barley beer after filtration;

Barley lytic enzyme comprises: Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme;

Pullulanase weight accounts for the 12-20% of mixed enzyme weight, a-amylase weight accounts for the 15-25% of mixed enzyme weight, beta-glucanase weight accounts for the 15-25% of mixed enzyme weight, proteolytic enzyme weight accounts for the 12-20% of mixed enzyme weight, zytase weight accounts for the 6-10% of mixed enzyme weight, and saccharifying enzyme weight accounts for the 15-25% of mixed enzyme weight;

Or

The enzyme activity of Pullulanase is 80-500PUN/ML, and the diastatic enzyme activity of a-is 5,000-30,000 U/mL, the enzyme activity of beta-glucanase is 1,000,000-5,000,000 U/g, the enzyme activity of proteolytic enzyme is 20,000-150,000 U/g, the enzyme activity of zytase is 200,000-2,500,000 U/g, the enzyme activity of saccharifying enzyme is 25,000-150,000 U/mL.

2. the brewing method of barley beer, is characterized in that comprising the steps:

Produce respectively Fructus Hordei Germinatus mash and barley mash:

(1) get the Fructus Hordei Germinatus that accounts for raw material total amount 16-20% and pulverize, raw material total amount be as the Fructus Hordei Germinatus of raw material and the gross weight of barley, and joins in the water of malt weight 3-5 times and form Fructus Hordei Germinatus mash;

(2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰-0.8 ‰, and the pH that controls Fructus Hordei Germinatus mash is between 5.0-5.5, the Fructus Hordei Germinatus mash that has added proteolytic enzyme is carried out to protein hydrolysis, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute;

(3) to the Fructus Hordei Germinatus mash after protein hydrolysis at temperature 60-70 ℃, saccharification 50-70 minute, the pH value of Fructus Hordei Germinatus mash is controlled between 5.0-5.7;

With

(a) get the barley pulverizing that accounts for raw material total amount 80-84%, raw material total amount is as the Fructus Hordei Germinatus of raw material and the gross weight of barley, and joins barley weight 2-3 water formation barley mash doubly;

(b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, controls the temperature 50-55 ℃ of barley mash, and the pH value 5.6-6 of barley mash, to barley mash proteolysis 50-70 minute;

(c) after barley mash proteolysis completes, to the saccharifying enzyme that adds barley weight 0.1 ‰-0.2 ‰ in barley mash, at the temperature of 60-65 ℃, to barley mash saccharification 50-70 minute;

Fructus Hordei Germinatus mash and the barley mash of (3) step and the generation of (c) step are mixed;

Mixed Fructus Hordei Germinatus mash and barley mash are filtered, then to adding in mixed Fructus Hordei Germinatus mash and barley mash the hops of mash weight 0.5 ‰-0.6 ‰ after mixing to form hops mixing mash;

Hops mixing mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature;

Hops mixing mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops mixing mash, is filled with oxygen simultaneously;

To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5%-1% in cooled hops mixing mash, then hops mixing mash is injected to fermentation cylinder for fermentation and stores wine;

Wine liquid after fermentation obtains barley beer after filtering;

Pullulanase, a-amylase, the mixed enzyme of beta-glucanase, proteolytic enzyme, zytase and saccharifying enzyme;

Or

3. the brewing method of barley beer, is characterized in that comprising the steps:

Brewage respectively the fermented liquid of Fructus Hordei Germinatus and barley:

(1) get the Fructus Hordei Germinatus that accounts for material quantity 16-20% after pulverizing, material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in malt weight 3-5 water doubly and forms Fructus Hordei Germinatus mash;

(2) before dropping into Fructus Hordei Germinatus, Xiang Shuizhong adds the proteolytic enzyme of malt weight 0.4 ‰-0.8 ‰, and interpolation acid makes the pH of Fructus Hordei Germinatus mash between 5.0-5.5, the aforementioned Fructus Hordei Germinatus mash that has added proteolytic enzyme is added and in brew kettle, carries out protein hydrolysis, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute;

(4) in the Fructus Hordei Germinatus mash after filtering, add the hops of Fructus Hordei Germinatus mash weight 0.5 ‰-0.6 ‰ to form hops Fructus Hordei Germinatus mash;

(5) hops Fructus Hordei Germinatus mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature;

(6) the hops Fructus Hordei Germinatus mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops Fructus Hordei Germinatus mash, is filled with oxygen simultaneously;

(7), to the cereuisiae fermentum that adds cooling rear hops Fructus Hordei Germinatus mash weight 0.5%-1% in cooled hops Fructus Hordei Germinatus mash, then hops Fructus Hordei Germinatus mash is injected to fermentation cylinder for fermentation and stores wine;

With

(a) barley of getting material quantity 80-84% is pulverized, and material quantity is the gross weight of Fructus Hordei Germinatus and barley, joins in barley weight 2-3 water doubly and forms barley mash;

(b) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley mash weight 1 ‰-1.5 ‰, and at the temperature of 50-55 ℃, the pH value of barley mash is controlled between 5.6-6, to barley mash proteolysis 50-70 minute;

(d) in the barley mash after filtering, add the hops of barley mash weight 0.5 ‰-0.6 ‰ to form hops barley mash;

(e) hops barley mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature;

(f) the hops barley mash after boiling is cooled to 7-10 ℃, in process of cooling, in hops barley mash, is filled with oxygen simultaneously;

(g) to the cereuisiae fermentum that adds cooling rear hops barley mash weight 0.5%-1% in cooling hops barley mash, then hops barley mash is injected to ferment tank and ferment and store wine;

The fermented liquid that (7) step and (g) step are produced respectively mixes, and obtains barley beer after filtering;

Or

4. the brewing method of barley beer, is characterized in that comprising the steps:

Produce respectively barley converted mash, rice or starch pasting wine with dregs:

(1) get the barley that accounts for material quantity 50-75% after pulverizing, material quantity is the gross weight of barley and rice, or material quantity is the gross weight of barley and starch, adds in barley weight 3-5 water doubly and forms barley mash;

(2) before dropping into barley, Xiang Shuizhong adds the barley lytic enzyme of barley weight 0.4 ‰-0.8 ‰, and interpolation acid makes the pH value of barley mash between 5.0-5.5, the aforementioned barley mash that has added barley lytic enzyme is carried out to protein hydrolysis in brew kettle, protein hydrolysis first paragraph temperature is 30-50 ℃, time is 50-80 minute, and second segment temperature is 45-60 ℃, and the time is 20-40 minute;

With

(a) get the rice that accounts for material quantity 25-50% or the starch after pulverizing, material quantity is the gross weight of rice and barley or starch and barley, adds barley weight 3-6 water doubly;

(b) before dropping into rice or starch, Xiang Shuizhong adds the fire resistant alpha-diastase of rice or starch weight 0.10-0.20 ‰;

(c) mixed solution of rice or starch and water is heated to 90-95 ℃ of gelatinization 10-30 minute;

(d) rice or starch mash after liquefaction are warming up to 100 ℃, and boil 10-30 minute at this temperature;

By the barley converted mash of (2) step and the generation of (d) step, rice or starch pasting mash mix, and form and mix mash, and at the temperature of 60-65 ℃, pH value is controlled between 5.5-6, saccharification 50-70 minute;

Then to mixing mash, filter; In the mixing mash after filtering, add the hops that mix mash weight 0.5 ‰-0.6 ‰ to form hops mixing mash; Hops mixing mash is added to the pressure of 0.12-0.16MPa boils to 105-110 ℃, boils 30-50 minute at this temperature;

Hops mixing mash after boiling is cooled to 7-10 ℃, in the process of cooling hops mixing mash, in hops mixing mash, is filled with oxygen simultaneously;

To the cereuisiae fermentum that adds cooling rear hops mixing mash weight 0.5%-1% in cooling hops mixing mash, in fermentation cylinder for fermentation and store wine;

Last fermented liquid obtains barley beer after filtering;

Or

5. according to the brewing method of arbitrary barley beer in claim 1 to 4, it is characterized in that comprising: in the fermentative processing forward direction mash of its above-mentioned steps, add syrup, the preparation process of syrup is as follows:

(1) at the temperature of 100 ℃-110 ℃, the starch mixed solution of sizing mixing in tank is added to brew kettle by starch Jet liquefier steam ejection liquefaction;

(2) temperature in brew kettle being remained on to 95 ℃-96 ℃, is 0.3 ‰-0.5 ‰ high temperature resistant α-amylase to adding ratio with starch weight in brew kettle, continues liquefaction 50-70 minute;

(3) after liquefaction finishes, the water that adds 18-20 ℃ in brew kettle, make the temperature in brew kettle reach 55-60 ℃, adding with starch weight ratio is 0.2 ‰-0.4 ‰ fungal amylase, adding with starch weight ratio is 0.04 ‰-0.05 ‰ saccharifying enzyme, it is 5.6-5.8 that interpolation acid makes the pH of solution, saccharification 4-5 hour;

(4) syrup after saccharification is carried out to albumen sepn, remove the albumen in syrup;

(5) syrup of removing after albumen is added to boiling pot, is warming up to the 90-100 ℃ of enzyme 5-10 minute that goes out, and acid adding to make the pH of syrup be 5.5-5.7;

(6) syrup after boiling is cooled to the temperature of 8 ℃-9 ℃, and logical oxygen makes the dissolved oxygen content in solution reach 6-8ppm.

6. according to the brewing method of arbitrary barley beer in claim 2 to 4, it is characterized in that: described protein hydrolysis is replaced and adopted a stage: temperature is 30-60 ℃, and the time is 70-120 minute.

7. according to the brewing method of the barley beer of claim 2 or 3, it is characterized in that: described Fructus Hordei Germinatus is the mixture of Fructus Hordei Germinatus or Fructus Hordei Germinatus and wheat malt.

8. according to the brewing method of arbitrary barley beer in claim 1 to 4, it is characterized in that: described fermentation the time of storing wine are more than 15 days and 15 days; In described step, be filled with oxygen in order to make the dissolved oxygen concentration of mash reach 6-8ppm; Described Pullulanase unit of activity definition: the definition of the PUN of Yi Ge Pullulanase unit is that per minute hydrolysis Propiram discharges with the quantity of enzyme that is equivalent to the reduced carbohydrate of 1 micromole's molecular weight Reduction of Glucose power under following standard conditions, condition is: zymolyte: 0.2%, temperature: 40 ℃, pH:5.0, the reaction times: 30 minutes; A-amylase activity unit definition is under 60 ℃, PH6.0 condition, and 1 gram of 1 hour liquefaction Zulkovsky starch of 1 milliliter of enzyme liquid becomes dextrin and is 1 enzyme activity unit; With u/ml, represent; Activity of beta-glucanase unit definition is a beta-glucan unit of enzyme: under 40 ℃, PH5.0 condition, per minute hydrolysis beta-glucan solution discharges the enzyme amount that 1.0 μ g glucose need; Proteinase activity unit definition is 1g or 1ml enzyme, and at 30 ℃, under pH7.5 condition, it is an enzyme activity unit that 1 minute caseinhydrolysate produces 1ug tyrosine, with u/g, represents; Xylanase activity unit definition Wei Yige zytase unit: under 50 ℃, PH5.0 condition, per minute hydrolyzed xylan solution produces 1 μ mol reducing sugar in the needed enzyme amount of wood sugar; Saccharifying enzymic activity unit definition be 1 milliliter of enzyme liquid at 40 ℃, under PH4.6 condition, it is 1 enzyme activity unit that 1 hour hydrolysis Zulkovsky starch produces the enzyme amount of 1 milligram of glucose.