CN108504480B - Production method of beer distilled liquor and beer distilled liquor obtained by production method - Google Patents

Production method of beer distilled liquor and beer distilled liquor obtained by production method Download PDF

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CN108504480B
CN108504480B CN201810629918.0A CN201810629918A CN108504480B CN 108504480 B CN108504480 B CN 108504480B CN 201810629918 A CN201810629918 A CN 201810629918A CN 108504480 B CN108504480 B CN 108504480B
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beer
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distilled liquor
alcoholic strength
ageing
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CN108504480A (en
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尹花
董建军
黄克兴
邢磊
常宗明
刘晓琳
钱中华
黄树丽
胡孝丛
李梅
王剑锋
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Tsingtao Brewery Co Ltd
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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
    • C12C11/00—Fermentation processes for beer
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • 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
    • C12C2200/00—Special features
    • C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention provides a production method of beer distilled liquor and the obtained beer distilled liquor, belongs to the technical field of brewing of alcoholic beverages, and can solve the current situation that no beer distilled liquor exists in the market at present. The technical scheme comprises the steps of preparation of beer fermentation liquor, preparation of pretreated beer distilled liquor, ageing, dilution and blending and the like. The beer distilled liquor provided by the invention is different from the existing distilled liquor, has the characteristics of beer and distilled liquor, has light ester aroma, is fresh and cool in mouthfeel, is tasty and refreshing, and has good drinkability.

Description

Production method of beer distilled liquor and beer distilled liquor obtained by production method
Technical Field
The invention belongs to the technical field of alcoholic beverage brewing, and particularly relates to a production method of beer distilled liquor and the beer distilled liquor.
Background
The alcoholic beverage can be divided into fermented alcoholic beverage, distilled alcoholic beverage and blended alcoholic beverage, wherein the distilled alcoholic beverage is prepared from grain, potato, fruit and milk as main raw materials by fermenting, distilling and blending. Distilled liquor is the highest alcohol content in alcoholic beverages, and various distilled liquor products are created around the world due to different weathers, climates, physical and chemical properties, cultures, habits and hobbies, and mainly comprise white spirit, brandy, whisky, vodka, rum, gin, milk liquor (distilled type) and other distilled liquors.
The distilled liquor is obtained by distilling different fermented liquors as base liquors. The fermented wine is brewed with grain, fruit, milk and other material as main material and through fermentation or partial fermentation. Mainly comprises beer, wine, fruit wine (fermentation type), yellow wine, milk wine (fermentation type) and other fermentation wines. The existing distilled liquor such as brandy takes wine as distillation base liquor; the fruit distilled liquor takes fruit wine as a distilled base wine; however, there is no liquor product that actually uses beer as a liquor base worldwide. The beer production and sales volume in China is the first world, and the distilled liquor production and sales volume is the first major country, so that the research and development of novel distilled liquor products taking beer as distilled base liquor are of great significance.
Disclosure of Invention
The present invention provides a production method of beer distilled liquor and its beer distilled liquor.
In order to achieve the above object, the present invention provides a method for producing beer distilled liquor, comprising the steps of:
selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃;
after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously oxygenating and inoculating upper yeast or lower yeast for fermentation, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor;
feeding beer fermentation liquor into a tower-type or kettle-type distiller to carry out primary atmospheric distillation at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then feeding the distilled crude product into the tower-type or kettle-type distiller to carry out secondary atmospheric distillation at 78-95 ℃, removing the head and tail of the distilled liquor, only collecting the body part, and obtaining the pretreated beer distilled liquor with the alcoholic strength of more than or equal to 60 vol%;
ageing the pre-treated beer distilled liquor in a tank for more than 2 months, and then diluting and blending the pre-treated beer distilled liquor by using purified water to obtain the beer distilled liquor with different alcoholic contents.
Preferably, malt and water are selected as main raw materials, rice, corn or syrup is selected as auxiliary materials, and the raw materials and the water are mixed according to the material-water ratio of 1:3-1: 4; wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, mixed with slurry, gelatinized at 80-90 deg.C, and saccharified with malt after protein stop.
Preferably, inoculating the above yeast with oxygen to obtain Ale beer, fermenting at 16-20 deg.C for 15-25 days; inoculating oxygen to the yeast to obtain Lager beer, fermenting at 8-13 deg.C for 15-25 days.
Preferably, the Ale beer has a wort concentration of 10.9-14.5 ° P, an alcoholic strength of 4.5-7.0% vol, and a bitter taste of 6-60 EBC; the concentration of the original wort of the Lager beer is 10-21P degrees, the alcoholic strength is 4-10 vol percent, and the bitter taste quality is 10-30 EBC.
Preferably, the alcohol content of the pre-treated beer distilled liquor is more than or equal to 70% vol.
Preferably, the foreshot accounts for 1-10% of the total volume, the feints accounts for 5-10% of the total volume, and the wine body with the alcoholic strength of more than or equal to 60% vol accounts for 80-94% of the total volume.
Preferably, the hop or hop product used in boiling, whirlpool precipitation or fermentation is bitter, scented or combination bitter and scented, selected from one or more of Qingdao Dahua, Zanthoxylum indicum, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK gold, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
The invention also provides the beer distilled liquor produced by the production method of the beer distilled liquor in any technical scheme.
Preferably, the alcoholic strength of the beer distilled liquor is 10% vol-60% vol, preferably 38% vol-56% vol, more preferably 52% vol-53% vol.
Compared with the prior art, the invention has the advantages and positive effects that:
the beer distilled liquor product provided by the invention not only retains the characteristics of beer, but also has the flavor of distilled liquor in taste, solves the current situation that no beer distilled liquor exists at present, and has light ester fragrance, fresh and tasty mouthfeel and better drinkability.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a production method of beer distilled liquor, which comprises the following steps:
s1: selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃.
In the step, main raw materials can be independently saccharified after being treated, and rice, corn or syrup can also be used as auxiliary materials for saccharification. Wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, and then mixed with syrup to gelatinize at 80-90 deg.C, and then saccharified with malt after protein resting. The saccharification process can be adjusted by a person skilled in the art according to the actual production situation.
S2: after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously oxygenating and inoculating upper yeast or lower yeast for fermentation, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor;
the beer fermentation liquor obtained in the steps not only contains the bitter components of wheat flavor and hops, but also contains the aroma components of the hops, and can lay the first preparation for obtaining the beer distilled liquor with the expected taste through subsequent distillation. In the above process, the boiling time is about 1 hour, and a small amount of syrup may be added after the boiling to adjust.
S3: the beer fermentation liquor is sent into a tower type or kettle type distiller to be distilled at normal pressure for the first time at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then the distilled crude product is sent into the tower type or kettle type distiller to be distilled at normal pressure for the second time at 78-95 ℃, the distilled foreshot and the distilled tail are removed, only the wine body part is collected, and the pretreated beer distilled wine with the alcoholic strength of more than or equal to 60 vol% is obtained.
In the step, on the basis of obtaining different types of beer fermentation liquids, different distillation equipment is used, so that the pretreated beer distilled liquor products with different flavors can be obtained. After the secondary atmospheric distillation process is optimized, the pretreated beer distilled liquor with high alcoholic strength can be obtained, the aim of effectively reducing the content of aldehydes and higher alcohol substances can be achieved, and the phenomenon of top-end after drinking is avoided. And compared with vacuum low-pressure distillation, atmospheric distillation can make the flavor substance content richer and the alcohol ester content higher.
S4: ageing the pre-treated beer distilled liquor in a tank for more than 2 months, and then diluting and blending the pre-treated beer distilled liquor by using purified water to obtain the beer distilled liquor with different alcoholic contents.
In the step, the problem of pungency of the new beer of the distilled beer can be effectively solved through aging, and the beer of the distilled beer has a cool and tasty mouthfeel and good drinkability.
In a preferred embodiment, the above yeast is inoculated in oxygen to obtain Ale beer, the fermentation temperature is 16-20 ℃, and the fermentation time is 15-25 days; inoculating oxygen to the yeast to obtain Lager beer, fermenting at 8-13 deg.C for 15-25 days. In this example, the fermentation temperatures and times when different fermentation yeasts were added were listed, which was beneficial to the overall process control. It should be noted that the examples are given only for the fermentation temperature and time of the beer, and those skilled in the art can make appropriate adjustments within the above range according to actual conditions.
In a preferred embodiment, the Ale beer has a wort concentration of 10.9-14.5 ° P, an alcoholic strength of 4.5-7.0% vol, and a bittering quality of 6-60 EBC; the concentration of the original wort of the Lager beer is 10-21P degrees, the alcoholic strength is 4-10 vol percent, and the bitter taste quality is 10-30 EBC. In a further alternative embodiment, the 20 ° P Lager beer is preferably used because it is a high gravity beer, which is advantageous for increasing the alcohol content of the distilled base liquor and lowering the distillation boiling point, thereby reducing the content of high boiling point substances such as higher alcohols in the product and increasing the alcohol content of the product to 70% vol or more.
In a preferred embodiment, the pre-treated beer still has an alcohol content of 70% vol or more. When the alcoholic strength of the pretreated beer distilled liquor is improved to more than 70, the impurities in the liquor can be effectively reduced, and the liquor is cleaner.
In a preferred embodiment, the wine head accounts for 1% -10% of the total volume, the wine tail accounts for 5% -10% of the total volume, and the wine body with the alcoholic strength of more than or equal to 60% vol accounts for 80% -94% of the total volume. The distillation process adopted by the embodiment can keep the faint scent of the beer to the maximum extent, and simultaneously can keep the wine body with absolute advantage volume, thereby being beneficial to being used in large-scale industrial production.
In a preferred embodiment, the hop or hop preparation used in boiling, whirlpool, fermentation is bitter, scented or combination bitter and scented, selected from one or more of the group consisting of Qingdao, Zanthoxylum, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK Goding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer. The present embodiment is not limited to the kind of hops listed in the above embodiments, but may be other kinds that can be reasonably and alternatively used, as will be familiar to those skilled in the art.
The embodiment of the invention also provides the beer distilled liquor produced by the production method of the beer distilled liquor. The beer distilled liquor product provided by the invention not only retains the characteristics of beer, but also has the flavor of distilled liquor in taste, solves the current situation that no beer distilled liquor exists at present, and has light ester fragrance, fresh and tasty mouthfeel and better drinkability.
In a preferred embodiment, the alcoholic strength of the beer distilled liquor is 10% vol-60% vol, preferably 38% vol-56% vol, more preferably 52% vol-53% vol. In this embodiment, a series of beer distilled liquors with different alcoholic strength can be obtained by diluting and blending with purified water on the basis of the pre-treated beer distilled liquor, for example, a plurality of types of beer distilled liquors including 10% vol, 14% vol, 28% vol, 38% vol, 40% vol, 43% vol, 46% vol, 52% vol, 53% vol, 60% vol, etc. can be obtained.
In order to more clearly and specifically describe the method for preparing beer distilled spirit and the beer distilled spirit obtained by the method provided by the embodiment of the present invention, the following description will be given with reference to specific examples.
Example 1
Barley malt and water are used as main raw materials, and the barley malt and water are crushed → saccharified → filtered → boiled (hops or hop extract is required to be added) (the concentration of wort after boiling is 11.0 ℃ P) → 80% of malt syrup is added, the concentration of the original wort reaches 20 ℃ P → rotary precipitation → cooling → oxygenation → addition of subsurface yeast → fermentation → 20 ℃ P Lager beer is obtained.
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 10% vol by using purified water to obtain the beer distilled liquor product.
Example 2
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 14% vol by using purified water to obtain the beer distilled liquor product.
Example 3
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 28% vol by using purified water to obtain the beer distilled liquor product.
Example 4
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 38% vol by using purified water to obtain the beer distilled liquor product.
Example 5
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 40% vol by using purified water to obtain the beer distilled liquor product.
Example 6
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 43% vol by using purified water to obtain the beer distilled liquor product.
Example 7
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 46% vol by using purified water to obtain the beer distilled liquor product.
Example 8
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 52% vol by using purified water to obtain the beer distilled liquor product.
Example 9
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 53% vol by using purified water to obtain the beer distilled liquor product.
Example 10
And (3) distilling 20-degree P Lager beer twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 87% vol, ageing for 2 months, and diluting to 60% vol by using purified water to obtain the beer distilled liquor product.
Example 11
The barley malt, wheat malt and water are used as main raw materials, and the beer with the alcohol content of 11 ℃ P is obtained through crushing → saccharification → filtration → boiling (hops or hop extract are required to be added) → rotary precipitation → cooling → oxygenation → addition of top yeast → fermentation → so as to obtain the beer with the alcohol content of 11 ℃.
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 10% vol by using purified water to obtain the beer distilled liquor product.
Example 12
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 14% vol by using purified water to obtain the beer distilled liquor product.
Example 13
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 28% vol by using purified water to obtain the beer distilled liquor product.
Example 14
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 38% vol by using purified water to obtain the beer distilled liquor product.
Example 15
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 40% vol by using purified water to obtain the beer distilled liquor product.
Example 16
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 43% vol by using purified water to obtain the beer distilled liquor product.
Example 17
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 46% vol by using purified water to obtain the beer distilled liquor product.
Example 18
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 52% vol by using purified water to obtain the beer distilled liquor product.
Example 19
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 53% vol by using purified water to obtain the beer distilled liquor product.
Example 20
Taking 11-degree P Ale beer, distilling twice by using a tower distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 86% vol, ageing for 2 months, and diluting to 60% vol by using purified water to obtain the beer distilled liquor product.
Example 21
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65 vol%, ageing for 2 months, and diluting to 10 vol% by using purified water to obtain the beer distilled liquor product.
Example 22
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 14% vol by using purified water to obtain the beer distilled liquor product.
Example 23
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 28% vol by using purified water to obtain the beer distilled liquor product.
Example 24
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 38% vol by using purified water to obtain the beer distilled liquor product.
Example 25
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65 vol%, ageing for 2 months, and diluting to 40 vol% by using purified water to obtain the beer distilled liquor product.
Example 26
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 43% vol by using purified water to obtain the beer distilled liquor product.
Example 27
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 46% vol by using purified water to obtain the beer distilled liquor product.
Example 28
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 52% vol by using purified water to obtain the beer distilled liquor product.
Example 29
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65% vol, ageing for 2 months, and diluting to 53% vol by using purified water to obtain the beer distilled liquor product.
Example 30
And (3) distilling 20-degree P Lager beer twice by using a pot-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 65 vol%, ageing for 2 months, and diluting to 60 vol% by using purified water to obtain the beer distilled liquor product.
Example 31
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 10% vol by using purified water to obtain the beer distilled liquor product.
Example 32
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 14% vol by using purified water to obtain the beer distilled liquor product.
Example 33
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 28% vol by using purified water to obtain the beer distilled liquor product.
Example 34
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 38% vol by using purified water to obtain the beer distilled liquor product.
Example 35
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 40% vol by using purified water to obtain the beer distilled liquor product.
Example 36
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 43% vol by using purified water to obtain the beer distilled liquor product.
Example 37
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 46% vol by using purified water to obtain the beer distilled liquor product.
Example 38
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 52% vol by using purified water to obtain the beer distilled liquor product.
Example 39
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 53% vol by using purified water to obtain the beer distilled liquor product.
Example 40
And (3) distilling 11-degree P Ale beer twice by using a pot-type distiller to obtain a pretreated beer distilled liquor product with the alcoholic strength of 60% vol, ageing for 2 months, and diluting to 60% vol by using purified water to obtain the beer distilled liquor product.
EXAMPLE 41
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 10% vol by using purified water to obtain the beer distilled liquor product.
Example 42
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 14% vol by using purified water to obtain the beer distilled liquor product.
Example 43
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 28% vol by using purified water to obtain the beer distilled liquor product.
Example 44
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 38% vol by using purified water to obtain the beer distilled liquor product.
Example 45
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 40% vol by using purified water to obtain the beer distilled liquor product.
Example 46
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 43% vol by using purified water to obtain the beer distilled liquor product.
Example 47
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 46% vol by using purified water to obtain the beer distilled liquor product.
Example 48
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 52% vol by using purified water to obtain the beer distilled liquor product.
Example 49
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 53% vol by using purified water to obtain the beer distilled liquor product.
Example 50
And (3) distilling 20-degree P Lager beer twice by using a kettle-type plus tower-type distiller to prepare a pretreated beer distilled liquor product with the alcoholic strength of 75% vol, ageing for 2 months, and diluting to 60% vol by using purified water to obtain the beer distilled liquor product.
Detection of flavor substances in beer distilled liquor
TABLE 1 test results of partial flavor substances of beer distilled liquor products obtained in examples 1 to 10
Figure BDA0001700232510000131
TABLE 2 results of measurement of partial flavor substances in beer distilled liquor products obtained in examples 11 to 20
Figure BDA0001700232510000132
Figure BDA0001700232510000141
TABLE 3 test results of partial flavor substances of beer distilled liquor products obtained in examples 21 to 30
Figure BDA0001700232510000142
TABLE 4 test results of partial flavor substances of beer distilled liquor products obtained in examples 31 to 40
Figure BDA0001700232510000143
TABLE 5 test results of partial flavor substances of beer distilled liquor products obtained in examples 41 to 50
Figure BDA0001700232510000144
As is clear from the data in tables 1 to 5, the beer distilled liquor prepared in the examples of the present invention contains the malt flavor substance in beer, and has light ester flavor and malt flavor.
Evaluation of flavor
The beer distilled liquors obtained in examples 1 to 50 were subjected to flavor evaluation, and the results are shown in Table 2.
TABLE 2 evaluation results of flavor of beer distilled liquor products obtained in examples 1 to 50
Figure BDA0001700232510000151
The results in table 2 show that the beer distilled liquor provided by the embodiment of the invention has the characteristics of both beer and distilled liquor, has light ester flavor and wheat flavor, and has a fresh and cool mouthfeel, a good taste and a good drinkability.

Claims (8)

1. The production method of the beer distilled liquor is characterized by comprising the following steps:
selecting malt and water as main raw materials, mixing the raw materials at a ratio of 1:3-1:4, carrying out protein resting on the malt at 50-55 ℃, and then saccharifying at 62-72 ℃;
after saccharification, filtering the saccharified mash at 73 +/-1 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process, carrying out rotary precipitation after boiling, adding or not adding hops or hop products in the rotary precipitation process, then cooling to 8-10 ℃, simultaneously inoculating subsurface yeast with oxygenation to ferment to obtain Lager beer, and adding or not adding hops or hop products in the fermentation process to obtain beer fermentation liquor, wherein the concentration of the original wort of the Lager beer is 20 DEG P, the alcoholic strength is 4-10% vol, and the bitter quality is 10-30 EBC;
feeding beer fermentation liquor into a tower-type or kettle-type distiller to carry out primary atmospheric distillation at 78-95 ℃ to obtain a distilled crude product with the alcoholic strength of 20-40 vol%, then feeding the distilled crude product into the tower-type or kettle-type distiller to carry out secondary atmospheric distillation at 78-95 ℃, removing the head and the tail of distilled liquor, and only collecting the body part to obtain the pretreated beer distilled liquor with the alcoholic strength of more than or equal to 60 vol%, wherein the head accounts for 1-10% of the total volume, the tail accounts for 5-10% of the total volume, and the body with the alcoholic strength of more than or equal to 60 vol accounts for 80-94% of the total volume;
ageing the pre-treated beer distilled liquor in a tank for more than 2 months, and then diluting and blending the pre-treated beer distilled liquor by using purified water to obtain the beer distilled liquor with different alcoholic contents.
2. The production method according to claim 1, characterized in that malt and water are selected as main raw materials, rice, corn or syrup is selected as auxiliary materials, and the raw materials and the water are mixed according to a material-to-water ratio of 1:3-1: 4; wherein, when rice or corn is used as adjuvant, the adjuvant is pulverized, mixed with slurry, gelatinized at 80-90 deg.C, and saccharified with malt after protein stop.
3. The method according to claim 1, wherein the Lager beer is obtained by inoculating the subsurface yeast with oxygen at a fermentation temperature of 8-13 ℃ for 15-25 days.
4. The method of claim 1, wherein the hop or hop preparation used in boiling, whirlpool precipitation, fermentation is bitter, scented or combination bitter and scented, and is selected from one or more of the group consisting of Kalanchoe blossoms, Zanthoxylum indicum, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK gold, Perle, Tettnanger, Nugget, Spalter Select, and Northern Brewer.
5. A beer distilled liquor produced by the method for producing beer distilled liquor according to any one of claims 1 to 4.
6. A beer still according to claim 5 wherein the alcoholic strength of said beer still is between 10% vol and 60% vol.
7. A beer still according to claim 6 wherein the alcoholic strength of said beer still is between 38% vol and 56% vol.
8. A beer still according to claim 7 wherein the alcoholic strength of said beer still is between 52% vol and 53% vol.
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