CN104531409A - Beer and production method thereof - Google Patents
Beer and production method thereof Download PDFInfo
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- CN104531409A CN104531409A CN201510022399.8A CN201510022399A CN104531409A CN 104531409 A CN104531409 A CN 104531409A CN 201510022399 A CN201510022399 A CN 201510022399A CN 104531409 A CN104531409 A CN 104531409A
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Abstract
The invention discloses a beer and a production method thereof. Each 1000L of beer is mainly produced from the following raw materials by weight: 105-135kg of high maltose syrup, 0-30kg of barley malt, 3-4.5kg of beer yeast extract powder having the amino nitrogen content of greater than or equal to 5%, 0.5-1.5kg of food-grade monopotassium phosphate, and 0.4-0.7kg of granular hop. The production method comprises the steps of gelatinizing, saccharifying, filtering, boiling, settling, cooling, fermenting, filtering by use of a kieselguhr filter, and the like. According to the production method of the beer, as the major production raw material is the high maltose syrup which basically contains no malt polyphenols and macromolecular and mesomolecular proteins, the special beer produced by use of the method is basically colorless and bubble-free, but contains carbon dioxide gas, has hop aroma and bitter taste, and is highly tasty and refreshing and far longer than common beers in quality guarantee period; as a result, a unique-flavor and differentiated similar beer product is provided for consumers.
Description
Technical field
The present invention relates to beer brewing technology field, being specifically related to a kind of take high maltose syrup as colourless, non-foam, super cool special beer and preparation method thereof of main material production.
Background technology
The definition of existing national standard to beer is: with Fructus Hordei Germinatus, water for main raw material, hopping (comprising hop product), through yeast fermentation brew, containing carbonic acid gas, bubble, the fermented wine of low-alcoholic.Cereuisiae fermentum mainly utilizes the low molecule amino acid in wort to maintain breeding and existence, and utilizes the fermentable sugar in wheat juice to ferment generation CO
2and alcohol, the polyphenol substance in wort and middle and high molecule protein give mellow property and the foam of beer, but also easily cause protein muddy simultaneously, reduce beer shelf-life.
Malt syrup take high-quality starch as raw material, concentrates, with the fermentable sugars such as maltose, trisaccharide maltose for main component through enzymatic liquefaction, saccharification, activated carbon decolorizing filtration, exquisiteness.Be widely used in the industries such as candy, cold drink products, milk-product, beer, jelly, bakery product, seasonings, zymin, ready-to-eat, meat product.DE value is greater than its fermentable sugar of malt syrup of 50 more than 70%, is therefore often used for auxiliary material by brewing industry and uses.
Cereuisiae fermentum leaching powder is by discarded cereuisiae fermentum high nutrient obtained after washing, enzymatic hydrolysis, drying, always be used to microbiological culture media, also be mankind's optimum food, be rich in high-quality protein and indispensable amino acid, there is complete amino acid group, containing 8 seed amino acids, the vitamin B group group B of needed by human
1,b
2,b
6and folic acid, various trace elements is as zinc, selenium, iron, calcium, organic chromium and multiple food fibre (mainly dextran and mannosans etc.).Therefore, be not only feasible with cereuisiae fermentum leaching powder as the nutrition of maintenance yeast growth, breeding, fermentation, and be safe.
Potassium primary phosphate is a kind of solution buffer reagent, yeast fermentation promotor, both can provide phosphorus needed for growth and breeding and potassium for yeast, again can the pH value of stabilizing solution, guarantees the normal physiologically active of yeast.Food grade monopotassium phosphate is classified as safe additive by the safe national standard of state food (GB2556-2010).
Ordinary beer is in the market all the standard production according to GB (GB4927) beer, namely " with Fructus Hordei Germinatus, water for main raw material; hopping (comprising hop product), through yeast fermentation brew, containing carbonic acid gas, bubble, the fermented wine of low-alcoholic ".This is justifiable in theory, but just causes the homogeneity of beer quality like this, the monotonize of mouthfeel.Diversification that human consumer strengthens day by day, differentiation consumers demand can not be met.
Summary of the invention
The technical problem to be solved in the present invention is to provide colourless, non-foam, super cool special beer and preparation method thereof that be different from ordinary beer local flavor a kind of take high maltose syrup as main material production.
For solving the problems of the technologies described above, the present invention every 1000L beer is made primarily of the raw material of following consumption: high maltose syrup 105 ~ 135kg, Fructus Hordei Germinatus 0 ~ 30kg, amino-acid nitrogen content Wei≤and the cereuisiae fermentum leaching powder 3 ~ 4.5kg of 5%, food grade monopotassium phosphate 0.5 ~ 1.5kg, particle hops 0.4 ~ 0.7kg.
The solid substance of described high maltose syrup is 75 ± 0.5%, DE value is 50 ± 5, and described cereuisiae fermentum leaching powder amino-acid nitrogen content is butt amount.
Making method of the present invention, comprises the following steps:
1) gelatinization: add 60 ~ 70 DEG C of brewing water 750 ~ 1250L in adjunce copper, drops into high maltose syrup, stirs, stand-by;
2) boil: the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder 3 ~ 4.5kg, food grade monopotassium phosphate 0.5 ~ 1.5kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, and intensification is boiled, and seethes with excitement after 10 minutes, load weighted particle hops 0.4 ~ 0.7kg is dropped into, continue to boil 50 ± 5 minutes, control to boil intensity 8 ~ 10%, sizing pol 9.8 ~ 10.2
op, during excessive concentration, adjusts with brewing water;
3) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, and send into plate cooler after leaving standstill 15 ~ 20min and be cooled to 7 ~ 9 DEG C, fermentor tank is entered on cooling limit, limit;
4) ferment: add beer viable yeast by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, after having fermented, be cooled to 2 ~ 4 DEG C, discharge yeast, be cooled to 0 ~-1 DEG C again, storage wine 7 ~ 14 days;
5) filter: obtain into pasteurized beer after filtering with diatomite filter, its turbidity requires to be less than 0.3EBC.
When containing Fructus Hordei Germinatus in raw material, further comprising the steps of before boiling stage:
1) saccharification: add 37 ~ 40 DEG C of brewing water 40 ~ 120L in brew kettle, drop into the Fructus Hordei Germinatus pulverized, stir, under 37 ~ 40 DEG C of temperature condition, insulation 12 ~ 15 min, be warming up to 50 ~ 52 DEG C, insulation 60 ~ 75min, is warming up to 63 ~ 65 DEG C, insulation 60 ~ 90min, after Iod R, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
2) filter: keep 76 ~ 78 DEG C of temperature condition to filter, limpid for standard with wheat juice, after No.1 wheat juice leaches, add brewing water wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% time terminate filter, wheat juice squeezes into boiling pot, and wheat grain enters wheat grain tank;
High maltose syrup is the commodity syrup with production of corn starch, and pH value is 5 ~ 5.5, colourless, odorless, transparent.
Described cereuisiae fermentum leaching powder be with cereuisiae fermentum through washing, enzymatic hydrolysis, concentrate after the cereuisiae fermentum made soak powder, its leading indicator is: moisture content≤6%, Zong Dan≤10.0%, An ground state Dan≤5.0%, You isolated amino acid Han Liang≤33%, pH value 5.3 ~ 7.2, NaCl≤2%, ash content≤15%.
Making method of the present invention, preferably adopts following steps:
1) gelatinization: add 60 ~ 70 DEG C of brewing water 750 ~ 1250L in adjunce copper, drops into high maltose syrup, stirs, stand-by;
2) saccharification: add 37 ~ 40 DEG C of brewing water 40 ~ 120L in brew kettle, drop into the Fructus Hordei Germinatus pulverized, stir, under 37 ~ 40 DEG C of temperature condition, insulation 12 ~ 15 min, be warming up to 50 ~ 52 DEG C, insulation 60 ~ 75min, is warming up to 63 ~ 65 DEG C, insulation 60 ~ 90min, after Iod R, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
3) filter: keep 76 ~ 78 DEG C of temperature condition to filter, limpid for standard with wheat juice, after No.1 wheat juice leaches, add brewing water wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% time terminate filter, wheat juice squeezes into boiling pot, and wheat grain enters wheat grain tank;
4) boil: the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder 3 ~ 4.5kg, food grade monopotassium phosphate 0.5 ~ 1.5kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, and intensification is boiled, and seethes with excitement after 10 minutes, load weighted particle hops 0.4 ~ 0.7kg is dropped into, continue to boil 50 ± 5 minutes, control to boil intensity 8 ~ 10%, sizing pol 9.8 ~ 10.2
op, during excessive concentration, adjusts with brewing water;
5) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, and send into plate cooler after leaving standstill 15 ~ 20min and be cooled to 7 ~ 9 DEG C, fermentor tank is entered on cooling limit, limit;
6) ferment: add beer viable yeast by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, after having fermented, be cooled to 2 ~ 4 DEG C, discharge yeast, be cooled to 0 ~-1 DEG C again, storage wine 7 ~ 14 days;
7) filter: obtain into pasteurized beer after filtering with diatomite filter, its turbidity requires to be less than 0.3EBC.
Compared with prior art, the invention has the advantages that:
On raw material uses, breach the definition of beer.The definition of existing national standard to beer is: with Fructus Hordei Germinatus, water for main raw material, hopping (comprising hop product), through yeast fermentation brew, containing carbonic acid gas, bubble, the fermented wine of low-alcoholic.And in the present invention, main raw material syrup, auxiliary material Fructus Hordei Germinatus, syrup price is generally lower than Fructus Hordei Germinatus 1500 yuan/about t, thus cost declines.Meanwhile, owing to decreasing the consumption of Fructus Hordei Germinatus, the capacity of brew kettle can be reduced, thus minimizing facility investment, or can a saccharification use, increase batch in batches, improve the utilization ratio (such as this example, can after a diastatic malt 120kg obtains wort, point 4 batches of uses) of sacchariferous equipment.
What former Beer Standard specified is main raw material with Fructus Hordei Germinatus, Fructus Hordei Germinatus gives the distinctive color and luster of beer, mellow property, abundant foam on the one hand, but then because some decomposes halfway protein and enters wine liquid and easily cause wine liquid protein haze in Fructus Hordei Germinatus, affect the quality guaranteed period.In the present invention, main raw material be high maltose syrup, because high maltose syrup composition is single, hardly containing protein, not containing polyphenol, the product made does not have colourity, does not have mellow property yet, gassiness, there is no foam, but possess superpower tasty and refreshing property and overlength quality guarantee period.
In beer production, the active S.cerevisiae producing beer can decline along with using its physiologically active of increase of algebraically, and will emit when generally using for the 5th generation, average discharge accounts for 1 ~ 2% of beer total amount.These waste yeasts, or enter in waste water, increase water pollution, or reclaim oven dry as feed.The present invention can increase a good approach for the utilization of beer waste yeast, after the yeast that do not re-use is reclaimed, through washing, fragmentation, enzymatic hydrolysis, concentrate after, the nutrition as live yeast is used further in beer production, allow waste yeast from beer, in beer.In a sense, waste resource recycle is belonged to.Simultaneously, due to the product that yeast leaching powder is yeast hydrolysis, still containing the composition that multivitamin, mineral substance and dextran, mannosans etc. are healthy and helpful to people except Most amino-acids is utilized, these compositions all finally enter in product, the corresponding trophic level that improve product.
Human wants is many-sided, and somebody likes that golden color of beer, mellow mouthfeel, abundant foam, but somebody exactly likes colourless, non-foam, tasty and refreshing strong mouthfeel, Here it is otherness place.The present invention meets this otherness demand of human consumer just.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, but the present invention is not limited to these embodiments.
Embodiment 1
1000L take high maltose syrup as colourless, non-foam, super cool special beer and preparation method thereof of main material production:
1) gelatinization: the brewing water 750L adding 60 ~ 70 DEG C in adjunce copper, while open stirring limit to add high maltose syrup 105kg, heat preservation for standby use;
2) saccharification: add 37 ~ 40 DEG C of brewing water 120L in brew kettle, drop into the Fructus Hordei Germinatus 30kg pulverized, stir, 15 min are incubated under 37 ~ 40 DEG C of conditions, be warming up to 50 ~ 52 DEG C of insulation 60min, be warming up to 63 ~ 65 DEG C of insulation 90min, after iodine examination nondiscoloration, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
3) filter: keep 76 ~ 78 DEG C of filtrations, limpid for standard with wheat juice, after No.1 wheat juice leaches, add 76 ~ 78 DEG C of brewing water 130L and wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% terminates to filter, now wort concentration about 8%, the wheat juice leached squeezes into boiling pot, and wheat grain enters wheat grain tank;
4) boil: wort filtration terminates, the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder (Angel FM905) 3kg, food grade monopotassium phosphate 0.5kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, intensification is boiled, seethe with excitement after 10 minutes, load weighted particle hops 0.4kg is dropped in boiling pot, intensity 8 ~ 10% is boiled in control, continue to boil 50 ± 5 minutes, now measure pol, sizing pol 9.8 ~ 10.2
o(during excessive concentration, adjust with brewing water) between P.Result of laboratory test is as follows: pol: 9.85
op, colourity (EBC): 1.6, alpha-amino group state nitrogen (mg/100mL): 196, PH:5.3.
5) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, leave standstill after 20 minutes, pump into the heat exchange of thin plate water cooler and be cooled to 7.5 ~ 8.5 DEG C, be filled with sterile air after the cooling period simultaneously, reach 8 ~ 10mg/ liter, enter in the fermentor tank having added beer viable yeast (by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice) from bottom, enter fermentation procedure.
6) ferment: by the zymotechnique of ordinary beer, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, (attenuation real degree reaches 50 ~ 70%), is cooled to 2 ~ 4 DEG C after having fermented, and discharges yeast, then is cooled to 0 ~-1 DEG C, storage wine 7 ~ 14 days;
7) filter: by ordinary beer filter wine technique, become pasteurized beer with diatomite filtration, turbidity must not higher than 0.3EBC.
Detect every physical and chemical index of gained finished wine, result is as follows: former dense 9.9%, attenuation real degree 66%, alcoholic strength (vol) 3.73%, colourity (EBC): 1.2, total acid (mL/100 mL): 4.9, carbonic acid gas: (m/m) 0.49%; Di-acetyl (mg/L): 0.06; Outward appearance: limpid transparent, micro-Huang, have bubble but do not have foam hang cup; Taste: have the perfume (or spice) of beer hops, bitter taste, possess the tasty and refreshing degree of similar champagne.
The index of correlation of the present embodiment and common light color top grade 10 ° of P Beer Standards is to such as table one.
Embodiment 2
1000L take high maltose syrup as colourless, non-foam, super cool special beer and preparation method thereof of main material production:
1) gelatinization: the brewing water 850L adding 60 ~ 70 DEG C in adjunce copper, while open stirring limit to add high maltose syrup 115kg, heat preservation for standby use;
2) saccharification: add 37 ~ 40 DEG C of brewing water 80L in brew kettle, drop into the Fructus Hordei Germinatus 20kg pulverized, stir, 12 min are incubated under 37 ~ 40 DEG C of conditions, be warming up to 50 ~ 52 DEG C of insulation 75min, be warming up to 63 ~ 65 DEG C of insulation 80min, after iodine examination nondiscoloration, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
3) filter: keep 76 ~ 78 DEG C of filtrations, limpid for standard with wheat juice, after No.1 wheat juice leaches, add 76 ~ 78 DEG C of brewing water 100L and wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% terminates to filter, now wort concentration about 7.5%, the wheat juice leached squeezes into boiling pot, and wheat grain enters wheat grain tank;
4) boil: wort filtration terminates, the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder (Angel FM905) 3.5kg, food grade monopotassium phosphate 1kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, intensification is boiled, seethe with excitement after 10 minutes, load weighted particle hops 0.5kg is dropped in boiling pot, intensity 8 ~ 10% is boiled in control, continue to boil 50 ± 5 minutes, now measure pol, sizing pol 9.8 ~ 10.2
o(during excessive concentration, adjust with brewing water) between P.Result of laboratory test is as follows: pol: 10.1
op, colourity (EBC): 1.1, alpha-amino group state nitrogen (mg/100mL): 206, PH:5.2;
5) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, leave standstill after 15 minutes, pump into the heat exchange of thin plate water cooler and be cooled to 7.5 ~ 8.5 DEG C, be filled with sterile air after the cooling period simultaneously, reach 8 ~ 10mg/ liter, enter in the fermentor tank having added beer viable yeast (by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice) from bottom, enter fermentation procedure;
6) ferment: by the zymotechnique of ordinary beer, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, (attenuation real degree reaches 50 ~ 70%), is cooled to 2 ~ 4 DEG C after having fermented, and discharges yeast, then is cooled to 0 ~-1 DEG C, storage wine 7 ~ 14 days;
7) filter: by ordinary beer filter wine technique, become pasteurized beer with diatomite filtration, turbidity must not higher than 0.3EBC.
Detect every physical and chemical index of gained finished wine, result is as follows: former dense 10.2%, attenuation real degree 67%, alcoholic strength (vol) 3.78%, colourity (EBC): 0.8, total acid (mL/100 mL): 5.3, carbonic acid gas: (m/m) 0.46%; Di-acetyl (mg/L): 0.04; Outward appearance: limpid transparent, micro-Huang, have bubble but do not have foam hang cup; Taste: have the perfume (or spice) of hops, bitter taste, the tasty and refreshing degree of similar champagne.
The index of correlation of the present embodiment and common light color top grade 10 ° of P Beer Standards is to such as table one.
Embodiment 3
1000L take high maltose syrup as colourless, non-foam, super cool special beer and preparation method thereof of main material production:
1) gelatinization: add 60 ~ 70 DEG C of brewing water 950L in adjunce copper, while open stirring limit to add high maltose syrup 125kg, heat preservation for standby use;
2) saccharification: add 37 ~ 40 DEG C of brewing water 40L in brew kettle, drop into the Fructus Hordei Germinatus 10kg pulverized, stir, 13 min are incubated under 37 ~ 40 DEG C of conditions, be warming up to 50 ~ 52 DEG C of insulation 70min, be warming up to 63 ~ 65 DEG C of insulation 60min, after iodine examination nondiscoloration, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
3) filter: keep 76 ~ 78 DEG C of filtrations, limpid for standard with wheat juice, after No.1 wheat juice leaches, add 76 ~ 78 DEG C of brewing water 60L and wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% terminates to filter, now wort concentration about 7.5%, the wheat juice leached squeezes into boiling pot, and wheat grain enters wheat grain tank;
4) boil: wort filtration terminates, the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder (Angel FM905) 4 kg, food grade monopotassium phosphate 1kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, intensification is boiled, seethe with excitement after 10 minutes, load weighted particle hops 0.6kg is dropped in boiling pot, intensity 8 ~ 10% is boiled in control, continue to boil 50 ± 5 minutes, now measure pol, sizing pol 9.8 ~ 10.2
o(during excessive concentration, adjust with brewing water) between P.Result of laboratory test is as follows: pol: 10.2
op, colourity (EBC): 0.6, alpha-amino group state nitrogen (mg/100mL): 215, PH:5.2;
5) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, leave standstill after 20 minutes, pump into the heat exchange of thin plate water cooler and be cooled to 7.5 ~ 8.5 DEG C, be filled with sterile air after the cooling period simultaneously, reach 8 ~ 10mg/ liter, enter in the fermentor tank having added beer viable yeast (by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice) from bottom, enter fermentation procedure;
6) ferment: by the zymotechnique of ordinary beer, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, (attenuation real degree reaches 50 ~ 70%), is cooled to 2 ~ 4 DEG C after having fermented, and discharges yeast, then is cooled to 0 ~-1 DEG C, storage wine 7 ~ 14 days;
7) filter: by ordinary beer filter wine technique, become pasteurized beer with diatomite filtration, turbidity must not higher than 0.3EBC.
Detect every physical and chemical index of gained finished wine, result is as follows: former dense 9.83%, attenuation real degree 66%, alcoholic strength (vol) 3.75%, colourity (EBC): 0.5, total acid (mL/100 mL): 5.6, carbonic acid gas: (m/m) 0.45%; Di-acetyl (mg/L): 0.02; Outward appearance: limpid transparent, substantially colourless, have bubble but do not have foam hang cup; Taste: the perfume (or spice), the bitter taste that have obvious beer hops, have the tasty and refreshing degree of similar champagne.
The index of correlation of the present embodiment and common light color top grade 10 ° of P Beer Standards is to such as table one.
Embodiment 4
1000L take high maltose syrup as colourless, non-foam, super cool special beer and preparation method thereof of main material production:
1) gelatinization: the brewing water 1250L adding 60 ~ 70 DEG C in adjunce copper, while open stirring limit to add high maltose syrup 135kg, heat preservation for standby use;
2) boil: the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder (Angel FM905) 4.5kg, food grade monopotassium phosphate 1.5kg are put into boiling pot, be 5.2 ~ 5.5 with food grade phosphoric acid adjustment pH value, intensification is boiled simultaneously, seethe with excitement after 10 minutes, load weighted particle hops 0.7kg is dropped in boiling pot, controls to boil intensity 8 ~ 10%, continue to boil 50 ± 5 minutes, now measure pol, sizing pol 9.8 ~ 10.2
o(during excessive concentration, adjust with brewing water) between P.Result of laboratory test is as follows: pol: 10.1
op, colourity (EBC): 0.2, alpha-amino group state nitrogen (mg/100mL): 220, PH:5.3;
3) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, leave standstill after 18 minutes, pump into the heat exchange of thin plate water cooler and be cooled to 7.5 ~ 8.5 DEG C, be filled with sterile air after the cooling period simultaneously, reach 8 ~ 10mg/ liter, enter in the fermentor tank having added beer viable yeast (by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice) from bottom, enter fermentation procedure;
4) ferment: by the zymotechnique of ordinary beer, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, (attenuation real degree reaches 50 ~ 70%), is cooled to 2 ~ 4 DEG C after having fermented, and discharges yeast, then is cooled to 0 ~-1 DEG C, storage wine 7 ~ 14 days;
5) filter: by ordinary beer filter wine technique, become pasteurized beer with diatomite filtration, turbidity must not higher than 0.5EBC.
Detect every physical and chemical index of gained finished wine, result is as follows: former dense 9.96%, attenuation real degree 67%, alcoholic strength (vol) 3.8%, colourity (EBC): 0.1, total acid (mL/100 mL): 5.3, carbonic acid gas: (m/m) 0.51%; Di-acetyl (mg/L): 0.02; Outward appearance: limpid transparent, colourless, have bubble but do not have foam hang cup; Taste: the perfume (or spice), the bitter taste that have obvious beer hops, have the tasty and refreshing degree of similar champagne.
The index of correlation of the present embodiment and common light color top grade 10 ° of P Beer Standards is to such as table one.
Table one: the index synopsis of common light color top grade 10 ° of P Beer Standards and embodiment products made thereby
In above-described embodiment, high maltose syrup is the commodity syrup with production of corn starch, and the solid substance of high maltose syrup is 75 ± 0.5%, DE value is 50 ± 5, and pH value is 5 ~ 5.5, colourless, odorless, transparent; Fructus Hordei Germinatus is the commodity Fructus Hordei Germinatus meeting QB/T1686-2008 standard, Fructus Hordei Germinatus content preferably 5 ~ 30kg; Cereuisiae fermentum leaching powder is the commodity cereuisiae fermentum leaching powder made after washing, be hydrolyzed, concentrating with cereuisiae fermentum, and its leading indicator is: moisture content≤6%, Zong Dan≤10.0%, An ground state Dan≤5.0%(butt), You isolated amino acid Han Liang≤33%, pH value 5.3 ~ 7.2, NaCl≤2%, ash content≤15%; Food grade monopotassium phosphate is necessary for the product meeting country (GB2556-2010) foodstuff additive potassium primary phosphate standard; Particles used hops is the product meeting particle hops standard in GB 10347.1; Final wort concentration is between 9.8% ~ 10.2%; The yeast used that ferments is the beer industry active pureed cereuisiae fermentum being less than for 5 generations; Every section of fermentation time is determined according to the course of fermentation of every batch of material, final attenuation 50 ~ 70%, and total fermentation and storage wine time controling were at 14 ~ 28 days.Adopt the special beer that above-mentioned making method is obtained, its outward appearance is limpid transparent, colourity (EBC) 0 ~ 2, total acid (mL/100mL) 4.0 ~ 6.0, carbon dioxide gas is greater than 0.4%(m/m), non-foam, have that hops are fragrant, a tasty and refreshing degree of bitter taste and similar champagne, 2 years quality guaranteed perioves.
Claims (5)
1. a beer, is characterized in that described in every 1000L, beer is made primarily of the raw material of following consumption: high maltose syrup 105 ~ 135kg, Fructus Hordei Germinatus 0 ~ 30kg, amino-acid nitrogen content are cereuisiae fermentum leaching powder 3 ~ 4.5kg, food grade monopotassium phosphate 0.5 ~ 1.5kg, the particle hops 0.4 ~ 0.7kg of≤5%.
2. beer according to claim 1, is characterized in that the solid substance of described high maltose syrup is 75 ± 0.5%, DE value is 50 ± 5, and described cereuisiae fermentum leaching powder amino-acid nitrogen content is butt amount.
3. the making method of beer according to claim 1, is characterized in that comprising the following steps:
1) gelatinization: add 60 ~ 70 DEG C of brewing water 750 ~ 1250L in adjunce copper, drops into high maltose syrup, stirs, stand-by;
2) boil: the high maltose syrup diluted in adjunce copper is pumped into boiling pot, open stirring, ready cereuisiae fermentum leaching powder 3 ~ 4.5kg, food grade monopotassium phosphate 0.5 ~ 1.5kg are put into boiling pot simultaneously, adjusting pH value with food grade phosphoric acid is 5.2 ~ 5.5, and intensification is boiled, and seethes with excitement after 10 minutes, load weighted particle hops 0.4 ~ 0.7kg is dropped into, continue to boil 50 ± 5 minutes, control to boil intensity 8 ~ 10%, sizing pol 9.8 ~ 10.2
op, during excessive concentration, adjusts with brewing water;
3) precipitate, cool: the sizing wheat juice boiled is pumped into whirlpool tank, the temperature controlled in settling bath is 85 ~ 95 DEG C, and send into plate cooler after leaving standstill 15 ~ 20min and be cooled to 7 ~ 9 DEG C, fermentor tank is entered on cooling limit, limit;
4) ferment: add beer viable yeast by 0.15 ~ 0.20 hundred million living yeast number/ml wheat juice, fully ferment 7 ~ 14 days under 9 ~ 12 DEG C of conditions, after having fermented, be cooled to 2 ~ 4 DEG C, discharge yeast, be cooled to 0 ~-1 DEG C again, storage wine 7 ~ 14 days;
5) filter: obtain into pasteurized beer after filtering with diatomite filter, its turbidity requires to be less than 0.3EBC.
4., according to the making method of the beer described in claim 3, it is characterized in that when containing Fructus Hordei Germinatus in raw material, further comprising the steps of before boiling stage:
1) saccharification: add 37 ~ 40 DEG C of brewing water 40 ~ 120L in brew kettle, drop into the Fructus Hordei Germinatus pulverized, stir, under 37 ~ 40 DEG C of temperature condition, insulation 12 ~ 15 min, be warming up to 50 ~ 52 DEG C, insulation 60 ~ 75min, is warming up to 63 ~ 65 DEG C, insulation 60 ~ 90min, after Iod R, be warming up to 76 ~ 78 DEG C, squeeze into filter vat;
2) filter: keep 76 ~ 78 DEG C of temperature condition to filter, limpid for standard with wheat juice, after No.1 wheat juice leaches, add brewing water wash grain 1 ~ 2 time, control amount of water, until remaining sugar concentration 1 ~ 1.5% time terminate filter, wheat juice squeezes into boiling pot, and wheat grain enters wheat grain tank;
The making method of the beer according to claim 3 or 4, it is characterized in that described high maltose syrup is the commodity syrup with production of corn starch, pH value is 5 ~ 5.5, colourless, odorless, transparent.
5. the making method of the beer according to claim 3 or 4, it is characterized in that described cereuisiae fermentum leaching powder be with cereuisiae fermentum through washing, enzymatic hydrolysis, concentrate after the cereuisiae fermentum made soak powder, its leading indicator is: moisture content≤6% Zong Dan≤10.0%, An ground state Dan≤5.0%, You isolated amino acid Han Liang≤33%, pH value 5.3 ~ 7.2, NaCl≤2%, ash content≤15%.
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