CN105623938B - Highland barley fine brewing beer saccharification process - Google Patents
Highland barley fine brewing beer saccharification process Download PDFInfo
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- CN105623938B CN105623938B CN201610124150.2A CN201610124150A CN105623938B CN 105623938 B CN105623938 B CN 105623938B CN 201610124150 A CN201610124150 A CN 201610124150A CN 105623938 B CN105623938 B CN 105623938B
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- saccharification
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
Abstract
The invention discloses a highland barley fine brewing beer saccharification process, which comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, colored malt and special malt, crush and saccharify the mixture according to a certain proportion; the main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the primary and secondary saccharification are carried out simultaneously. The invention aims to provide a highland barley fine brewing beer saccharification process which can improve highland barley saccharification efficiency, enrich saccharide amino acid in highland barley beer, endow highland barley beer with special taste, reduce turbidity of highland barley beer and simultaneously improve foam-holding property and product later-stage storage quality stability of highland barley beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing processes, and particularly relates to a highland barley finely-brewed beer saccharification process.
Background
Highland barley is a kind of barley, also called naked barley and Yuan Mai, and is commonly called highland barley in Tibet and Qinghai. It is the main grain crop of Tibetan people and is traditionally used for making Zanba and highland barley wine. With the advancement of science and technology and the acceleration of industrialization process, the outstanding nutritional value and the green and pollution-free concept of the highland barley have great development potential, and the highland barley is often used as a raw material for industrially brewing highland barley sake or liquor and highland barley beer. The highland barley contains rich nutrient substances such as beta-glucan and the like and mineral substances such as lithium, selenium, chromium, flavonoids and the like, and the components of the substances in the highland barley beer are obviously higher than those of other common beer, so that the highland barley beer has unique health care effects on adapting to plateau climate, increasing gastrointestinal motility, reducing the levels of cholesterol and tumor LDL-C of a human body, preventing atherosclerosis and the like.
Saccharification is a process of gradually hydrolyzing and dissolving polymer materials and decomposition products thereof (starch, protein, hemicellulose, phytate and intermediate decomposition products thereof) in malt and auxiliary materials in water under the action of water and heat by using various enzymes contained in the malt and added in the auxiliary materials. The solution thus obtained is called wort and the material which is dissolved out is called extract. The ratio of extract to total dry matter of the material in the wort is called the extraction yield. The purpose of mashing is to impregnate the soluble substances in the raw material and create conditions favorable to the action of various enzymes, so that the insoluble substances are changed into soluble substances and dissolved under the action of the enzymes, thereby obtaining as much extract as possible, containing a certain proportion of wort. The saccharification stage is the stage of producing most beer flavor substances, and various amino acids, saccharides and vitamins are produced in the stage, so a reasonable saccharification process plays a key role in the final taste of beer.
In the brewing of common highland barley beer, the highland barley saccharification method is to prepare highland barley into highland barley malt, and then convert highland barley starch with the help of malt and amylase (CN 200410021645). There is also a technical proposal that highland barley is directly added into malt for saccharification (highland barley beer and its preparation' CN200410074016), the method is that unripe highland barley is used as an auxiliary material for brewing beer, and the highland barley is smashed and then mixed into water, malt and the like for gelatinization. The practical use proves that the saccharification efficiency of the highland barley is extremely low, and the consumption of the highland barley cannot be more than 10 percent of the total material.
In order to improve the saccharification efficiency, most highland barley beer manufacturers at home add rice flour or corn starch mixed with highland barley malt powder for saccharification in the saccharification process, and some highland barley beer manufacturers even directly use starch products and starch preparation agents for reaction so as to save the saccharification cost and improve the yield. In addition, in order to save the saccharification cost and improve the saccharification efficiency, the syrup is added directly. However, such a saccharification method may reduce the foam-holding property and quality stability of the highland barley beer, and affect the taste and popularization of the highland barley beer.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the highland barley fine brewing beer saccharification process which can improve the highland barley saccharification efficiency, enrich the saccharide amino acid in the highland barley beer, endow the highland barley beer with special taste, reduce the turbidity of the highland barley beer and simultaneously improve the foam-holding property and the product later storage quality stability of the highland barley beer.
In order to solve the technical problems, the invention is realized by the following technical scheme: a saccharification process of highland barley fine brewing beer comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; the main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the main saccharification and the secondary saccharification are carried out simultaneously; the special malt in the secondary saccharification is any one of burnt malt, black malt and crystal malt.
Preferably, the specific process steps of saccharification are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 10-30%;
(2) and (2) malt saccharification, wherein the malt saccharification is to mix the malt powder in the step (1) with water according to the proportion of 1:3-4 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at the temperature of 30-40 ℃ for 10-30 minutes to obtain mash, and heating the mash to the temperature of 51-53 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 30-45 minutes, and sealing and boiling the boiling pot for 90-100 ℃ under pressure for 15 minutes when the boiling concentration is reached;
(6) and (4) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 30-40 minutes to remove macromolecular protein, excessive substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
According to the invention, the temperature and time of each saccharification stage are accurately controlled, so that the malt can be fully dissolved, the amino acid, saccharide, vitamin and other nutrient substances in the malt can be fully dissolved, a sufficient amount of amylase is ensured, the starch in the highland barley powder can be fully decomposed, the utilization rate of raw materials is high, the molecular peptide substances in the dissolved highland barley powder are increased, and the beer foam can be formed.
For the invention, the auxiliary saccharification is mainly to mix the highland barley powder, the colored malt and the special malt according to the proportion of 7:2:1 for saccharification, but because the enzyme content and the enzyme activity of the special malt are not high, the colored malt with high enzyme activity is added into the part of the malt powder, so that the amylase with enough quantity can be ensured to fully decompose the starch in the highland barley powder.
In the secondary saccharification step, the mixture of the highland barley powder, the colored malt and the special malt is fully soaked for 10-30 minutes at the saccharification temperature by adopting warm water at 20-40 ℃, so that the solid in the liquid can fully absorb moisture, and the beta amylase with better starch decomposition capability in the highland barley is activated; the mash temperature is raised to 51-53 ℃ and kept for 20 minutes, so that the beta amylase can fully decompose the small molecular saccharides in the malt and the highland barley.
The mash is pressurized and boiled at 90-100 ℃ for 15 minutes in order to inactivate all enzymes in the mash, and the mash is boiled at 90-100 ℃ to avoid the activity temperature interval of macromolecular proteolytic enzymes of 40-50 ℃ and 60-90 ℃, so that the saccharification yield of the highland barley is improved, and the dissolution of macromolecular proteins in the wine is reduced.
Detailed Description
Example 1
A saccharification process of highland barley fine brewing beer comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; (ii) a The main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the primary and secondary saccharification are carried out simultaneously. The special malt in the secondary saccharification is any one of burnt malt, black malt and crystal malt.
The specific process steps of the saccharification are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 10%;
(2) and (2) carrying out malt saccharification, wherein the malt powder and water in the step (1) are mixed according to the ratio of 1:3 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at 30 ℃ for 10 minutes to obtain mash, and heating the mash to 51 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 30-45 minutes, and sealing and boiling the boiling pot for 90 ℃ under pressure when the concentration of the clear wort reaches the boiling end and keeping the temperature for 15 minutes;
(6) and (5) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 30 minutes to remove macromolecular protein, surplus substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
Example 2
A saccharification process of highland barley fine brewing beer comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; (ii) a The main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the primary and secondary saccharification are carried out simultaneously. The special malt in the secondary saccharification is any one of burnt malt, black malt and crystal malt.
The specific process steps of the saccharification are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 20%;
(2) and (2) carrying out malt saccharification, wherein the malt powder and water in the step (1) are mixed according to the ratio of 1:3.5 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at 35 ℃ for 20 minutes to obtain mash, and heating the mash to 52 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 40 minutes, and sealing the boiling pot and boiling under pressure at 96 ℃ for 15 minutes when the concentration of the clear wort reaches the boiling end concentration;
(6) and (5) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 35 minutes to remove macromolecular protein, surplus substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
Example 3
A saccharification process of highland barley fine brewing beer comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; (ii) a The main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the primary and secondary saccharification are carried out simultaneously. The special malt in the secondary saccharification is any one of burnt malt, black malt and crystal malt.
The specific process steps of the saccharification are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 30%;
(2) and (2) malt saccharification, wherein the malt saccharification is to mix the malt powder in the step (1) with water according to the proportion of 1:3-4 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at 40 ℃ for 30 minutes to obtain mash, and heating the mash to 53 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 45 minutes, and sealing the boiling pot to boil under pressure at 100 ℃ for 15 minutes when the boiling concentration is reached;
(6) and (5) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 40 minutes to remove macromolecular protein, surplus substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
Example 4
A saccharification process of highland barley fine brewing beer comprises main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; (ii) a The main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the primary and secondary saccharification are carried out simultaneously. The special malt in the secondary saccharification is any one of burnt malt, black malt and crystal malt.
The specific process steps of the saccharification are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 10%;
(2) and (2) carrying out malt saccharification, wherein the malt powder and water in the step (1) are mixed according to the ratio of 1:4 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at 30 ℃ for 30 minutes to obtain mash, and heating the mash to 53 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 30 minutes, and sealing the boiling pot to boil under pressure at 100 ℃ for 15 minutes when the boiling concentration is reached;
(6) and (5) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 30 minutes to remove macromolecular protein, surplus substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
Claims (1)
1. A highland barley fine brewing beer saccharification process is characterized by comprising main saccharification and auxiliary saccharification; the main saccharification is to mix malt flour with water according to a certain proportion so as to obtain main carbohydrate amino acid in the beer; the secondary saccharification is to mix highland barley, coloring malt and special malt according to a certain proportion for saccharification; the main saccharification is malt saccharification, and the auxiliary saccharification is highland barley saccharification; the main saccharification and the secondary saccharification are carried out simultaneously; the special malt in the secondary saccharification is any one of scorched aroma malt, black malt and crystal malt, and the specific process steps are as follows:
(1) crushing, namely crushing highland barley and malt to be saccharified to obtain malt powder and highland barley powder, wherein the moisture content of the highland barley is 10-30%;
(2) and (2) malt saccharification, wherein the malt saccharification is to mix the malt powder in the step (1) with water according to the proportion of 1:3-4 to prepare mash;
(3) mixing the highland barley powder, the colored malt and the special malt in the step (1) according to the ratio of 7:2:1, soaking the mixed highland barley powder, colored malt and special malt in warm water at the temperature of 30-40 ℃ for 10-30 minutes to obtain mash, and heating the mash to the temperature of 51-53 ℃ for 20 minutes;
(4) filtering, namely mixing the mash obtained in the step (2) and the mash obtained in the step (3), and pumping the mixed mash into a filter tank for filtering to obtain clear wort;
(5) boiling, namely adding the first hop after the clear wort in the step (4) is boiled in a boiling pot for 10 minutes in an open mode, adding the second hop after the clear wort is boiled for 30-45 minutes, and sealing and boiling the boiling pot for 90-100 ℃ under pressure for 15 minutes when the boiling concentration is reached;
(6) and (4) precipitating, namely placing the wort boiled in the step (5) into a rotary precipitation tank and standing for 30-40 minutes to remove macromolecular protein, excessive substances after hops are dissolved and thermal coagula in the wort, thus obtaining clear wort.
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| CN106190676A (en) * | 2016-08-30 | 2016-12-07 | 山东辛巴赫生物科技有限公司 | A kind of preparation method of Yam Beer |
| CN110564531A (en) * | 2019-07-03 | 2019-12-13 | 肇庆蓝带啤酒有限公司 | high-solubility beer saccharification yield-increasing process |
| CN111004691A (en) * | 2019-12-13 | 2020-04-14 | 浙江喜盈门啤酒有限公司 | Process for preparing low-alcohol brewed beer from hawthorn |
| CN112226309B (en) * | 2020-10-13 | 2023-05-26 | 内蒙古科技大学 | Hulless oat beer and brewing method thereof |
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| CN1045601A (en) * | 1990-04-12 | 1990-09-26 | 北京双合盛五星啤酒厂 | Quick preparation of wort |
| CN103923778A (en) * | 2012-09-03 | 2014-07-16 | 高岩 | Brewing method for highland barley beer |
| CN104673566B (en) * | 2015-03-18 | 2017-02-01 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
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