CN102604766B - Beer brewing method for improving buffering power of wort to improve acid mouthfeel of beer - Google Patents
Beer brewing method for improving buffering power of wort to improve acid mouthfeel of beer Download PDFInfo
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- CN102604766B CN102604766B CN201210100693.2A CN201210100693A CN102604766B CN 102604766 B CN102604766 B CN 102604766B CN 201210100693 A CN201210100693 A CN 201210100693A CN 102604766 B CN102604766 B CN 102604766B
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Abstract
The invention provides a beer brewing method for improving the buffering power of wort to improve the acid mouthfeel of beer. The method comprises the following steps of: raw material crush, saccharification, fermentation and filtration, wherein calcium acetate is added in the saccharification step to serve as a malt mash acidity conditioning agent. In the saccharification step, the calcium acetate is used for adjusting the acidity in a saccharifying mash, and the pH value of the wort can be effectively adjusted and the buffering power of the wort is obviously increased by properly reducing the adding amount of the calcium acetate or gypsum which is used in the conventional production process, so that the pH value of a beer finished product is obviously improved, and the mouthfeel is better.
Description
Technical field
The invention belongs to food brewing field, be specifically related to a kind of method of beer brewing.
Background technology
In recent years due to the rising of Fructus Hordei Germinatus price, cause beer production cost to rise, and due to the demand of light refreshingization beer development, starchiness auxiliary material usage ratio in China's beer production is more and more.Use at high proportion starchiness auxiliary material when reducing production costs, also cause the surge capability of produced wheat juice greatly to reduce, the pH value (being usually less than 3.9) on the low side of finished beer, the sour of beer is outstanding, destroy the Harmony of beer taste, reduced the quality of beer.Problems is comparatively outstanding at China's beer industry, and therefore, in the situation that using higher proportion auxiliary material, the surge capability of maintenance or the raising wheat juice of producing has great importance.
Conventionally, in the saccharification wort operation of brewage, add calcium chloride, plaster stone or calcium sulfate, can eliminate the rising of the mash pH value causing because of carbonate hardness in brewing water, regulate the pH of diastatic malt mash, be conducive to enzymolysis, also the concentration of calcium ion in wheat juice be can suitably increase, fermentative action and the coagulative precipitation of yeast are beneficial to.But on the other hand, due to the use of gypsum or calcium chloride, can cause buffer substance in wheat juice for example phosphoric acid salt there is precipitation and the cushion effect of wheat juice reduced, its pH is on the low side for the beer being brewed, sour is outstanding, has destroyed the mildness of beer, has affected the total quality of beer.
Summary of the invention
The object of the invention is the technical problem that will solve for above, provide a kind of and can improve wheat juice cushion effect, thereby improve the method for beer sour.
In order to reach above object, the invention provides following technical scheme:
Improve the beer-brewing method that wheat juice cushion effect improves beer sour, comprise raw material pulverizing step, saccharification step, fermentation step and filtration step, it is characterized in that, in saccharification step, add calcium acetate as Fructus Hordei Germinatus mash acidity regulator.
As a kind of preferred implementation of the present invention, based on every liter of the final shaping wheat juice, the addition of described calcium acetate is 50～200 milligrams.
Further, based on every liter of the final shaping wheat juice, the addition of described calcium acetate is 100 milligrams.
As a kind of preferred implementation of the present invention, in saccharification step, be added with calcium chloride.When being added with calcium chloride and calcium acetate, the consumption of calcium acetate can suitably reduce simultaneously, and the calcium chloride of preferred every interpolation 1 weight part reduces the calcium acetate of 1.8 weight parts.
As a kind of preferred implementation of the present invention, in saccharification step, be added with plaster stone.When being added with plaster stone and calcium acetate, the consumption of calcium acetate can suitably reduce simultaneously, and the plaster stone of preferred every interpolation 1 weight part, reduces the calcium acetate of equal weight part.
As a kind of preferred implementation of the present invention, in saccharification step, be also added with calcium chloride and plaster stone.When being added with calcium chloride, plaster stone and calcium acetate simultaneously, the consumption of calcium acetate can suitably reduce, and the calcium chloride of preferred every interpolation 1 weight part reduces the calcium acetate of 1.8 weight parts, or the plaster stone of every interpolation 1 weight part, reduce the calcium acetate of equal weight part.
As a kind of preferred implementation of the present invention, described calcium acetate adds after saccharification blanking 5 minutes.
By research, find, calcium acetate and calcium chloride, gypsum are the same, can play the effect of effective adjusting Fructus Hordei Germinatus mash pH, and the wheat juice that uses calcium acetate to carry out acid adjustment, compare with the wheat juice that does not use calcium acetate to carry out acid adjustment, its cushion effect increases, and made finished beer pH value also increases, and sour is significantly improved.Research simultaneously finds, the gypsum of the acid adjustment ability of calcium acetate and equivalent (weight) is suitable, and the acid adjustment ability of calcium acetate is compared with calcium chloride, is the latter's 5/9 (1/1.8).
Through evidence, compared with prior art, the present invention is in saccharifying, being chosen in converted mash uses calcium acetate to carry out acid adjustment, suitably reduce calcium chloride or the gypsum addition using in conventional production process, not only can play the effect that regulates wheat juice pH value, also can increase greatly the cushion effect of wheat juice, thereby the pH value of finished beer is obviously improved, and mouthfeel is better.
Accompanying drawing explanation
Fig. 1 is pH value and the contrast of total acid change curve result of the embodiment of the present invention 1 and embodiment 3.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, and to understand better content of the present invention, but the present invention is not limited to following examples.
In following examples 1～8, adopt existing beer brewing technique and test technology of the present invention to compare test.The present invention is the most important improvement of prior art, in saccharification step, adopt calcium acetate as acidity regulator, to substitute whole or in part calcium chloride and the plaster stone conventionally adopting in existing technique, thereby overcome the low problem of wheat juice cushion effect in prior art, effectively improve wheat juice cushion effect, improve beer sour.
Embodiment 1
By following concrete steps beer brewing, the amount of the final shaping wheat juice is 100L.
1, raw material pulverizing: pulverize for rice, roller spacing is 0.20mm～0.30mm; For Fructus Hordei Germinatus, pulverize, roller spacing is 0.45mm～0.55mm.
2, saccharification: feed intake by following formula, and add 15g calcium chloride as Fructus Hordei Germinatus wine with dregs acidity regulator in blanking after 5 minutes.
Adjunce copper: rice: water=1: 3.8 (weight ratios) (rice: 5kg, water: 19L), α-amylase is pressed 8u/g rice and added.
Brew kettle: Fructus Hordei Germinatus: water=1: 3.77 (weight ratios) (Fructus Hordei Germinatus: 13kg, water: 49L), biological lactic acid: 5.0mL
3, fermentation:
(1) temperature is controlled
Inoculation temp (being that wheat juice enters tank temperature): 8.5-9.0 ℃.
Main ferment phase temperature: 10.0～10.5 ℃ (being as the criterion with tank top).
Rear storage period temperature :-1.0 ℃ ± 0.5 ℃ (with upper temp, being as the criterion).
(2) pressure-controlling
Natural row pressure fermentation after canful, tank internal pressure≤0.02MPa, when fermented liquid outward appearance pol is down to 5.5 ± 0.1 ° of Bx, pressurize 0.10-0.12MPa.
(3) hypoglycemic and reduction of diacetyl
Hypoglycemic is synchronizeed and is carried out with reduction of diacetyl, as di-acetyl≤0.07mg/L; Outward appearance residual sugar≤5 ° Bx, for Primary Fermentation finishes, starts to be cooled to 5 ℃.
(4) cooling is controlled
Primary Fermentation finishes, and di-acetyl reduction is complete, proceeds to cooling and stage of maturity.
Main ferment is cooled to 5 ℃ (± 0.1 ℃), and temperature-fall period is controlled at 16～24h; 5 ℃ stop after full 48h, are cooled to-1 ℃ (take upper temp control for standard), and temperature-fall period is controlled at 40～72h.Temperature-fall period should be controlled time and speed well, avoids causing the inconsistent of fermentation jar temperature and the central temperature of tank because crossing quench.
(5) subzero treatment
5 ℃ of insulations backward-1 ℃ cooling in 2 days, temperature is down to-1 ℃.
Subzero treatment temperature is controlled at-1 ℃ ± 0.5 ℃ (with middle part temperature, being as the criterion), various fermented liquid subzero treatment time >=5 day.
During low temperature storage wine, optionally within 3 days, arrange a waste yeast.
(6) cold sludge discharge
After canful, 24 hours row's condensation products once, are arranged once for 48 hours again, if when discharge capacity is very large, within the 3rd day, increase row once.
4, filtering fermentation liquor:
Diatomite filtration.
Concrete steps are identical with embodiment 1, but in saccharification step, use gypsum (terra alba) to replace calcium chloride as Fructus Hordei Germinatus wine with dregs acidity regulator, and the addition of gypsum is 27g, and the amount of the final shaping wheat juice is 100L.
Embodiment 3
Concrete steps are identical with embodiment 1, but in saccharification step, in blanking, after 5 minutes, use calcium acetate to replace calcium chloride as Fructus Hordei Germinatus wine with dregs acidity regulator, do not add calcium chloride and plaster stone, and the addition of calcium acetate is 10g, and the amount of the final shaping wheat juice is 100L.
Concrete steps are identical with embodiment 3, but the calcium acetate addition using in saccharification step is 5g, and the amount of the final shaping wheat juice is 100L.
Embodiment 5
Concrete steps are identical with embodiment 3, but the calcium acetate addition using in saccharification step is 20g, and the amount of the final shaping wheat juice is 100L.
Concrete steps are identical with embodiment 1, but in saccharification step, in blanking, use calcium acetate and calcium chloride as Fructus Hordei Germinatus wine with dregs acidity regulator after 5 minutes, wherein, the addition of calcium acetate is 10g simultaneously, the addition of calcium chloride is 9.4g, and the amount of the final shaping wheat juice is 100L.
Embodiment 7
Concrete steps are identical with embodiment 2, but in saccharification step, in blanking, add calcium acetate and plaster stone after 5 minutes as Fructus Hordei Germinatus wine with dregs acidity regulator, and wherein, the addition of calcium acetate is 10g, and the addition of gypsum is 17g, and the amount of the final shaping wheat juice is 100L.
Concrete steps are identical with comparing embodiment 1, but the calcium ion concn conditioning agent using in saccharification step is calcium acetate, calcium chloride and plaster stone, and the addition of calcium acetate is 10g, and the addition of calcium chloride is 7.5g, and the addition of plaster stone is 4.5g.
Cushion effect and pH value to embodiment 1～8 gained wheat juice are measured and compare, and concrete outcome is in Table 1.
The comparison of table 1 embodiment 1～8 gained wheat juice cushion effect and pH value
Note: cushion effect: [H
+] the hydrionic amount of represent adding; Δ [H
+] represent hydrionic variable quantity (can calculate by pH).
From table 1, use calcium acetate to replace wholly or in part the calcium chloride, the plaster stone that in existing production technique, use, can make the cushion effect of wheat juice increase, compare with only using calcium chloride, increment rate reaches respectively 75.34%, 36.73%, 152.56%, 69.45%, 70.03%, 74.52%; Compare with only using plaster stone, increment rate reaches respectively 75.25%, 36.66%, 152.44%, 69.37%, 69.95%, 69.61%.Take embodiment 1 and embodiment 3 is example, and Fig. 1 shows the tracking results comparison of fermented liquid pH and total acid during the fermentation of existing production technique and the inventive method.As seen from Figure 1, use respectively calcium acetate, calcium chloride, the pH value Changing Pattern of wheat juice is identical, but the fermented liquid pH value of using calcium acetate test technology declines obviously slow than using the pH value lowering speed of calcium chloride technique, the pH of final fermented liquid obviously improves, existing production technique is used the fermented liquid pH value of calcium chloride on the low side, in 3.8 left and right, and test technology is used the fermented liquid pH value of calcium acetate higher, be about 4.2, also can find out that the total acid content of calcium acetate fermented liquid is also low than former technique, can effectively improve the sour of beer simultaneously.
In addition, the fermented liquid that adopts the inventive method to brewage is carried out to sensory test.Select 10 senior teacher of sampling wine, the mouthfeel of the present embodiment gained maturing fermentation liquid is judged, synthesis result is in Table 2:
Table 2 embodiment 1～8 fermented liquid is judged result
| Comprehensive mouthfeel evaluation | |
| Embodiment 1 | Smell, mouthfeel are more general, and sour is |
| Embodiment | |
| 2 | Smell is general, and mouthfeel is slightly pained, and sour is obvious |
| Embodiment 3 | Without obvious sour, without other |
| Embodiment | |
| 4 | Without obvious sour, without other flavor defects |
| Embodiment 5 | Without obvious sour, without other |
| Embodiment | |
| 6 | Without obvious sour, without other flavor defects |
| Embodiment 7 | Without obvious sour, without other |
| Embodiment | |
| 8 | Without obvious sour, without other flavor defects |
By above the comprehensive mouthfeel of maturing fermentation liquid being evaluated, the fermented liquid mouthfeel of visible employing making method of the present invention does not have obvious sour, also there is no other flavor defects, and the relative smell of the fermented liquid that adopts existing production technique to make, mouthfeel more even have bitterness sense, and sour is obvious.
Obviously, as Fructus Hordei Germinatus wine with dregs acidity regulator, compare with plaster stone with conventionally using calcium chloride in prior art, in making method of the present invention, use calcium acetate can significantly improve the cushion effect of wheat juice, thereby reduce total acid content in beer, improve fermented liquid pH value, improve the sour of beer.
In above embodiment 3～8, the present invention adds calcium acetate in saccharification step, to substitute wholly or in part conventional calcium chloride and plaster stone, can significantly improve wheat juice cushion effect.Through repetition test, the addition of calcium acetate is based on every liter of the final shaping wheat juice, and the addition of described calcium acetate is 50～200 milligrams, presses 50～200 milligrams of calcium acetates of every liter of interpolation of amount of the final shaping wheat juice, within the scope of this, the addition of calcium acetate most preferably is 100mg/L.
As shown in embodiment 6～8, calcium acetate also can partly substitute calcium chloride and gypsum, for example, use calcium acetate and calcium chloride simultaneously, or use calcium acetate and gypsum simultaneously, or use calcium acetate, calcium chloride and gypsum simultaneously.Through repetition test research, find, calcium acetate and calcium chloride, gypsum are the same, can play the effect of effective adjusting Fructus Hordei Germinatus mash pH, and the acid adjustment ability of calcium acetate is suitable with the gypsum of equal weight, and compares with calcium chloride, are the latter's 5/9 (1/1.8).In this case, technical scheme based on existing interpolation calcium chloride or plaster stone, preferably makes the calcium acetate weight of the calcium chloride, plaster stone weight and the interpolation that reduce proportional, most preferably, when reducing the plaster stone of throwing in 1 weight part, increase the calcium acetate of 1 weight part; Maybe, when reducing the calcium chloride of throwing in 1 weight part, increase the calcium acetate of 1.8 weight parts; When throwing in calcium chloride, plaster stone and calcium acetate, also according to above proportionlity, carry out consumption choice simultaneously.Available following formulate: a+b/1.8.Wherein, the plaster stone weight of a for reducing, the calcium chloride weight of b/1.8 for reducing, a and the b sum calcium acetate weight for adding, the concrete amount of a and b can be grasped flexibly according to practical situation, if the reduction (a or b/1.8) of calculating is greater than original plaster stone or calcium chloride addition, the addition of gypsum or calcium chloride is 0.Those of ordinary skills can calculate according to usage ratio provided by the present invention, determine the weight that each material reduces and adds.
It should be noted that and only take existing a kind of conventional beer-brewing method and be illustrated as example above, but the present invention is not limited to this kind of technique.In fact, technique of the present invention adopts calcium acetate to substitute whole or in part calcium chloride and plaster stone in saccharification step, and this mode can't have a negative impact to other the step of brewageing, and all can in existing all beer brewing techniques, be suitable for.Any those skilled in the art, do not departing within the scope of technical solution of the present invention, when utilizing the technology contents of above-mentioned announcement, make the equivalent embodiment that changes or modify equivalent variations, in every case be the content that does not depart from technical solution of the present invention, any simple modification, equivalent variations and the modification above embodiment done according to technical spirit of the present invention, all still belong in the scope of technical solution of the present invention.
Claims (1)
1. improve the beer-brewing method that wheat juice cushion effect improves beer sour, comprise raw material pulverizing step, saccharification step, fermentation step and filtration step, it is characterized in that, in saccharification step, add calcium acetate as Fructus Hordei Germinatus wine with dregs acidity regulator; Wherein, based on every liter of the final shaping wheat juice, the addition of described calcium acetate is 50～200 milligrams; Described calcium acetate adds after saccharification blanking 5 minutes.
2. method according to claim 1, is characterized in that: based on every liter of the final shaping wheat juice, the addition of described calcium acetate is 100 milligrams.
3. method according to claim 1, is characterized in that: in saccharification step, be also added with calcium chloride, the calcium chloride of every interpolation 1 weight part, reduces the calcium acetate of 1.8 weight parts.
4. method according to claim 1, is characterized in that: in saccharification step, be also added with gypsum, the plaster stone of every interpolation 1 weight part, reduces the calcium acetate of equal weight part.
5. method according to claim 1, is characterized in that: in saccharification step, be also added with calcium chloride and plaster stone, the calcium chloride of every interpolation 1 weight part, reduces the calcium acetate of 1.8 weight parts; The plaster stone of every interpolation 1 weight part, reduces the calcium acetate of equal weight part.
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| CN201210100693.2A CN102604766B (en) | 2012-04-06 | 2012-04-06 | Beer brewing method for improving buffering power of wort to improve acid mouthfeel of beer |
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| CN104034855A (en) * | 2014-07-09 | 2014-09-10 | 中国食品发酵工业研究院 | Method for evaluating wort buffering capacity |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194572A (en) * | 1995-07-26 | 1998-09-30 | 阿克法玛公司 | Acid food neutralization |
| CN1504557A (en) * | 2002-11-28 | 2004-06-16 | 中国科学院过程工程研究所 | Producing method for calcium added beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US4054671A (en) * | 1976-01-08 | 1977-10-18 | The Research Corporation | Method for manufacturing beer |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194572A (en) * | 1995-07-26 | 1998-09-30 | 阿克法玛公司 | Acid food neutralization |
| CN1504557A (en) * | 2002-11-28 | 2004-06-16 | 中国科学院过程工程研究所 | Producing method for calcium added beer |
Non-Patent Citations (4)
| Title |
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| 原晓杰.钙离子在啤酒酿造中的作用与控制方法.《酿酒》.2006,第33卷(第4期),101. |
| 啤酒酸度的调节与控制;廖世荣;《福建轻纺》;20000331(第3期);13-16 * |
| 廖世荣.啤酒酸度的调节与控制.《福建轻纺》.2000,(第3期),13-16. |
| 钙离子在啤酒酿造中的作用与控制方法;原晓杰;《酿酒》;20060731;第33卷(第4期);101 * |
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Owner name: ZHANJIANG ZHUJIANG BEER CO., LTD. Free format text: FORMER OWNER: GUANGZHOU ZHUJIANG BREWERY CO., LTD. Effective date: 20141113 |
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Effective date of registration: 20141113 Address after: 524039 Guangdong Province, Zhanjiang city Chikan District Shuanggang Road No. 28 Patentee after: Zhanjiang Zhujiang River beer company limited Address before: 510315, Guangdong Province, Xingang province Guangzhou East Road grinding sand Patentee before: Guangzhou Zhujiang Brewery Co., Ltd. |