CN103320248B - Corn particle beer and manufacturing method thereof - Google Patents
Corn particle beer and manufacturing method thereof Download PDFInfo
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- CN103320248B CN103320248B CN201310267252.6A CN201310267252A CN103320248B CN 103320248 B CN103320248 B CN 103320248B CN 201310267252 A CN201310267252 A CN 201310267252A CN 103320248 B CN103320248 B CN 103320248B
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Abstract
The invention provides a method for brewing beer from corn particles and belongs to the field of beer fermentation. The method comprises the following process steps: producing corn particles by employing a dry degerming technology, taking the corn particles with the particle size of 0.3-0.5mm as auxiliary materials, and saccharifying, gelatinizing and fermenting to obtain the corn particle beer. The obtained corn particle beer is light in oxidized flavor, high in non-biological stability, rich in foam, high in foam retention, long in beer refreshing period and high in nutritive value.
Description
Technical field
The present invention relates to a kind of Corn particle beer and manufacture method thereof, belong to brewage field.Background technology
Corn is the main grain variety of China, is except wheat, the dry crop that output is maximum.Adopt corn to substitute rice and make auxiliary material, hold out broad prospects.A research of nutritive health-care association of Germany shows, in all staple foods, the nutritive value of corn and health-care effect are the highest.In corn, vitamin contents is very high, is 5-10 times of rice, wheat.Meanwhile, except containing except carbohydrate, protein, fat, carotene, also containing the nutritive substance such as riboflavin, VITAMIN in corn.These materials have very large benefit to the disease such as preventing heart disease, cancer.Corn contains 7 kinds of effective nutraceutical agents---calcium, gsh, VITAMIN, magnesium, selenium, vitamin-E and lipid acid.
China is comparatively ripe as the research of auxiliary material beer brewing for W-Gum, but due in the production technique of W-Gum, needs to add certain sulfurous gas, cause the finished beer finally obtained to be easy to containing a kind of discordant foreign odor taste.Also useful Semen Maydis powder is cooked the report of beer, but Semen Maydis powder existence is easily lumpd after feeding intake, and becomes pimple, is unfavorable for the defects such as the carrying out of gelatinization.
The present invention adopt dry method to take off corn particle that embryo technology obtains makes beer, can overcome above defect, it is little that dry method takes off the investment of embryo technical matters, and process cost is low, and energy consumption is low, pollution-free.Adopting dry method to take off the corn particle that embryo technology obtains is that auxiliary material carries out brewageing of beer, has no research at home.Corn particle brewing beer, may cause raw material availability on the low side, but this case is by after the use kind of gelatinization technique and zymin and dosage optimization, and this problem obtains good solution.Take corn particle as the beer that auxiliary material is brewageed, activated flavour is comparatively light, foaming abundancy, and holding property of bubble is good, and do not have W-Gum to be the foreign odor taste of auxiliary material brewing beer, mouthfeel is more mellow than the beer of W-Gum brew.Also can not produce to feed intake and cause difficulty.
Summary of the invention
W-Gum is comparatively ripe as the technique of auxiliary material beer brewing, but due in the production technique of W-Gum, needs to add a certain amount of sulfurous gas of interpolation and soak, finally cause containing a kind of foreign odor taste in beer.Corn flour cooks beer can cause caking, is difficult to a uniform difficult problem.Therefore the technical problem that the present invention mainly solves is exactly be auxiliary material for the method for brewage and suitable condition by research corn particle, produce one and avoid foreign odor taste, and the more mellow technique of mouthfeel is beneficial to Corn particle beer and the production method thereof of operation.
In order to realize the object of the invention, the technique means of main employing is: take off the corn particle that embryo technology obtains by adopting dry method in beer saccharification process as auxiliary material, namely in saccharifying, add the corn particle of raw material weight 40%-70%, and by the interpolation of neutral protease in gelatinization process, improve the leaching yield of corn particle, finally obtain the Corn particle beer that a kind of mouthfeel is more mellow, local flavor is softer.
The concrete technological process of production of the Corn particle beer that the present invention is overall is: corn takes off the pulverizing of embryo technology through dry method and obtains corn particle, particle diameter is selected to be that the corn particle of 0.3-0.5mm is through gelatinization, post liquefaction, enter brew kettle and malt meal and after wine with dregs saccharification, add the corn cob after the pulverizing of total raw material weight about 2% again, squeeze into together in filter vat, add corn cob be conducive to corn particle usage ratio large time filtration, boil successively after filtration, after cooling, inoculation yeast is also filled with oxygen, through fermentation, filter, filling, the steps such as sterilization, finally obtain Corn particle beer.
The mainly concrete experimental technique of the present invention is: in gelatinization process, first by corn particle, (corn particle is too little is unfavorable for processing, particle is too large affects gelatinization effect, particle diameter is selected to be 0.3-0.5mm after test) adopt 50 DEG C to feed intake, add appropriate neutral protease and fire resistant alpha-diastase, keep 20 minutes at 50 DEG C after feeding intake, proteolytic enzyme is acted on fully.Then be warmed up to 90 DEG C, keep 30 minutes, then be warmed up to 100 DEG C, after boiling 30 minutes, mash is incorporated in brew kettle.Keep 30 minutes at 50 DEG C after brew kettle Fructus Hordei Germinatus feeds intake, and after wine with dregs, be warming up to 67.5 DEG C of insulations 40 minutes, after be warming up to 78 DEG C of insulations 10 minutes, add ground corn core, filter.Wort cooling after boiling convolution precipitation is to temperature 9-10 DEG C, and constantly pass into sterile air in process of cooling, make wheat juice dissolved oxygen at 8-10mg/L, enter subsequent fermentations, fermentation ends obtains Corn particle beer.
The beneficial effect that the present invention obtains is:
1, the Corn particle beer that prepared by the present invention meets the indices of GB beer, the beer smell brewageed and mouthfeel are all better than the beer of W-Gum as auxiliary material, specifically, dry method is adopted to take off embryo technology, avoid adding of sulfurous gas, thus obtain the foreign odor taste that smell aspect does not have W-Gum, a Corn particle beer that the beer brewageed than W-Gum of mouthfeel aspect is more mellow.
2, employing particle diameter is the corn particle of 0.3-0.5mm is auxiliary material, and lipid content is low, and the flavour of oxygen in beer obtained is comparatively light, foaming abundancy, and holding property of bubble is good.Can spongy structure be formed after saccharification, be beneficial to wort filtration.
Only amylase can be added in the process of 3, general gelatinization, this case is found by research, corn starch granules is by protein encapsulation, decrease amylase to contact with the effect of starch granules, this reduces the leaching yield of starch, by experiment aspartic protease, the action effect of neutral protease and Sumizyme MP, find neutral protease most pronounced effects, and usage ratio is that 20-50mg/l effect is best.
4, the ground corn core natural goods that the present invention uses pollutes, and as good filtration medium, can be conducive to beer filtration quick.
Embodiment
One, to brewage 13
0p beer is that embodiment is described:
1, charger sheet wheat juice output 100L, original wort concentration 13 ° of P,
| Raw material | Mixing ratio | Weight (Kg) | Preset water (L) |
| Fructus Hordei Germinatus | 30% | 5.4 | 40 |
| Corn particle | 70% | 12.6 | 30 |
2, additive amount
α-amylase: 2.78mL; Lactic acid: 15.0mL; Dextranase: 2.35mL; Neutral protease
:3.6mL.
Hops addition means: for the first time: boil and add 17.6 grams/hectolitre Saaz fragrant flower in first 5 minutes, for the second time: boil beginning and add 5.88 grams/hectolitre Qingdao great Hua in 5 minutes; For the third time: boil beginning and add 18.82 grams/hectolitre Qingdao great Hua in 30 minutes.
3, experiment performs technique
Gelatinization: corn particle (particle diameter is 0.3-0.5mm) drops in adjunce copper at 50 DEG C, adds α-amylase 15.0mL; Neutral protease 3.6mL, insulation 20min, after be warming up to 90 DEG C through 20-30min, at 90 DEG C of insulation 30min, after be warming up to 100 DEG C through 5min, be incorporated in the brew kettle of 50 DEG C after 100 DEG C of insulation 30min, and wine with dregs time 5min.
Saccharification: Fructus Hordei Germinatus drops in brew kettle at 50 DEG C after pulverizing, and adds lactic acid 15.0mL; Dextranase 2.35mL; After insulation 30min and wine with dregs, be warming up to 67.5 DEG C of insulation 40min, then be warming up to 78 DEG C through 10min, after 78 DEG C of insulation 10min, add 360g ground corn core, be transferred to filter vat together, static back flow.
4. zymotechnique
Canful yeast number at 1200-1500 ten thousand, inoculation temp 9-10 DEG C; Main fermentation temperature 10.0 DEG C (± 0.2 DEG C); When outward appearance concentration drops to 4.2 ° of P, be certainly raised to 12 DEG C and carry out di-acetyl reduction; When outward appearance concentration drops to 3.40P, start boosting and control at 0.08Mpa; Get rid of yeast after boosting, within every 2 ~ 3 days, arrange once according to practical situation until filter wine later; When di-acetyl drop to≤0.08mg/L time, cooling start, be cooled to 0 DEG C with the speed of 0.3 DEG C/h.
Two, product sensory evaluation result after fermentation:
The beer smell that corn particle (particle diameter is 0.3-0.5mm) is brewageed as auxiliary material and mouthfeel are all better than the beer that W-Gum is brewageed as auxiliary material.Specifically, adopt dry method to take off embryo technology and produce corn particle, avoid adding of sulfurous gas, thus obtain the foreign odor taste that smell aspect does not have W-Gum, a Corn particle beer that the beer brewageed than W-Gum of mouthfeel aspect is more mellow.Employing particle diameter is the corn particle of 0.3-0.5mm is auxiliary material, lipid content is low, and protein content is higher than rice lower than barley, and the flavour of oxygen in beer obtained is lighter, non-biostability is better, foaming abundancy, holding property of bubble is good, and the beer refreshing phase is long, be of high nutritive value, have natural corn fragrance, making method is similar to traditional technology, is easy to promote.
Claims (5)
1. a production method for Corn particle beer, comprises pulverizing, gelatinization, saccharification, and filter, boil, fermentation step, its principal character is as follows:
(1) corn particle obtained after first dry method being taken off the crush maize of embryo feeds intake water temperature 50 DEG C, add appropriate neutral protease and fire resistant alpha-diastase, keep 20 minutes at 50 DEG C after feeding intake, then 90 DEG C are warmed up to, keep 30 minutes, be warmed up to 100 DEG C again, after boiling 30 minutes, mash be incorporated in brew kettle;
(2) brew kettle Fructus Hordei Germinatus keeps 30 minutes after feeding intake at 50 DEG C, and after wine with dregs, be warming up to 67.5 DEG C insulation 40 minutes, after be warming up to 78 DEG C insulation 10 minutes, add ground corn core, filter, wheat juice after filtration is cooled to temperature 9-10 DEG C after boiling, circle round precipitation, constantly passes into sterile air, make wheat juice dissolved oxygen at 7mg/L in process of cooling, enter subsequent fermentations, fermentation ends obtains Corn particle beer.
2. the production method of Corn particle beer as claimed in claim 1, is characterized in that: the corn particle particle diameter used is 0.3-0.5mm.
3. the production method of Corn particle beer as claimed in claim 1, is characterized in that: the addition of the corn particle used is the 40-70% of Fructus Hordei Germinatus and corn particle total amount.
4. the production method of Corn particle beer as claimed in claim 1, is characterized in that: the consumption of the neutral protease used is 20-50mg/l.
5. the production method of Corn particle beer as claimed in claim 1, is characterized in that: the consumption of the ground corn core used is raw material weight 2%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101713292B1 (en) * | 2015-02-27 | 2017-03-07 | 중원대학교 산학협력단 | Method for producing beer containing waxy corn and beer containing waxy corn produced by the same method |
| CN105181913A (en) * | 2015-07-21 | 2015-12-23 | 福建省燕京惠泉啤酒股份有限公司 | Rice leaching rate detection method |
| CN105044299B (en) * | 2015-09-18 | 2016-09-14 | 江南大学 | A kind of method measuring beer foam holding property of bubble |
| CN110777025A (en) * | 2019-12-03 | 2020-02-11 | 青岛啤酒股份有限公司 | Method for preparing beer by adopting corn particles and beer obtained by method |
| CN114317151A (en) * | 2021-11-16 | 2022-04-12 | 星际酿造(深圳)科技有限公司 | Brewing method of refined brewed original pulp beer |
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| CN101245296A (en) * | 2007-02-13 | 2008-08-20 | 刘国忠 | Dandelion beer and manufacturing process |
| US20090047382A1 (en) * | 2007-06-01 | 2009-02-19 | Syngenta Participations Ag | Process for starch liquefaction and fermentation |
| CN101676376A (en) * | 2008-09-19 | 2010-03-24 | 刘桂荣 | Method for preparing beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2006082592A1 (en) * | 2005-02-04 | 2006-08-10 | Hewlett-Packard Development Company, L.P. | Data processing system and method |
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|---|---|---|---|---|
| CN101245296A (en) * | 2007-02-13 | 2008-08-20 | 刘国忠 | Dandelion beer and manufacturing process |
| US20090047382A1 (en) * | 2007-06-01 | 2009-02-19 | Syngenta Participations Ag | Process for starch liquefaction and fermentation |
| CN101676376A (en) * | 2008-09-19 | 2010-03-24 | 刘桂荣 | Method for preparing beer |
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| 潘成彬.高辅料酒的生产试验.《啤酒科技》.2011,(第10期),第84-85页. * |
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Effective date of registration: 20171227 Address after: 430052 in Hanyang District, Wuhan, Hubei Province Patentee after: Budweiser InBev (Wuhan) Brewery Co., Ltd. Address before: 100027 Beijing city Chaoyang District Xiaoyun Road No. 32 Patentee before: China National Academy of Food & Fermentation Industries |
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