CN108504481B - Production method of beer distilled liquor compound liquor and beer distilled liquor compound liquor obtained by production method - Google Patents
Production method of beer distilled liquor compound liquor and beer distilled liquor compound liquor obtained by production method Download PDFInfo
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- CN108504481B CN108504481B CN201810630528.5A CN201810630528A CN108504481B CN 108504481 B CN108504481 B CN 108504481B CN 201810630528 A CN201810630528 A CN 201810630528A CN 108504481 B CN108504481 B CN 108504481B
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- 235000013405 beer Nutrition 0.000 title claims abstract description 141
- 150000001875 compounds Chemical class 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 230000032683 aging Effects 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 45
- 239000000047 product Substances 0.000 claims description 33
- 238000009835 boiling Methods 0.000 claims description 18
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000015095 lager Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004821 distillation Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000012043 crude product Substances 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 230000000284 resting effect Effects 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000006213 oxygenation reaction Methods 0.000 claims description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 4
- 241001091572 Kalanchoe Species 0.000 claims 1
- 235000014101 wine Nutrition 0.000 abstract description 28
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 6
- 235000021307 Triticum Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 150000002148 esters Chemical class 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- 235000013334 alcoholic beverage Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001706 oxygenating effect Effects 0.000 description 2
- XQMVBICWFFHDNN-UHFFFAOYSA-N 5-amino-4-chloro-2-phenylpyridazin-3-one;(2-ethoxy-3,3-dimethyl-2h-1-benzofuran-5-yl) methanesulfonate Chemical compound O=C1C(Cl)=C(N)C=NN1C1=CC=CC=C1.C1=C(OS(C)(=O)=O)C=C2C(C)(C)C(OCC)OC2=C1 XQMVBICWFFHDNN-UHFFFAOYSA-N 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- -1 alcohol ester Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000013531 gin Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a production method of a beer distilled liquor compound wine and the obtained beer distilled liquor compound wine, belongs to the technical field of beverage wine brewing, and can solve the current situation that no beer distilled liquor compound wine 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, blending with beer and the like. The beer distilled liquor prepared by the invention is different from the existing prepared liquor, has amber appearance, light ester fragrance, wheat fragrance and hop fragrance, slightly sweet and bitter taste and good drinkability.
Description
Technical Field
The invention belongs to the technical field of alcoholic beverage brewing, and particularly relates to a production method of a beer distilled liquor compound liquor and the obtained beer distilled liquor compound 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 and through fermentation or partial fermentation, and includes beer, wine, fruit wine, yellow wine, milk wine and other fermented wine.
The mixed liquor is prepared by taking fermented liquor, distilled liquor or edible alcohol as a liquor base, adding edible or medicinal auxiliary materials or food additives, and blending, mixing or reprocessing the mixture to obtain the alcoholic beverage with the changed original liquor base style.
At present, no product using beer distilled liquor as base liquor is used in the compound liquor, and the research and development of novel compound liquor products using beer as distilled base liquor have important significance.
Disclosure of Invention
The invention provides a production method of a beer distilled liquor compound wine and the obtained beer distilled liquor compound wine.
In order to achieve the aim, the invention provides a production method of a beer distilled liquor compound liquor, which comprises 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 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 pretreated beer distilled liquor in a tank for more than 2 months to obtain the beer distilled liquor with the alcoholic strength of more than or equal to 60% vol;
blending and blending the beer distilled liquor and the beer, and filtering to obtain the beer distilled liquor blended liquor with different alcoholic strength.
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.
Preferably, the alcoholic strength of the beer blended with the beer distilled liquor is 4% vol to 10% vol, preferably 8% vol to 10% vol.
The invention also provides the beer distilled liquor compound wine produced by the production method of the beer distilled liquor compound wine in any technical scheme.
Preferably, the alcoholic strength of the beer distilled liquor compound liquor is 8-30% vol, preferably 10-20% vol.
Compared with the prior art, the invention has the advantages and positive effects that:
the beer and distilled liquor compound liquor product provided by the invention is different from the existing compound liquor, not only retains the characteristics of beer, but also has the flavor of distilled liquor on the taste, solves the current situation that no beer and distilled liquor compound liquor exists at present, and has amber appearance, light ester fragrance, wheat fragrance and hop fragrance, slightly sweet and bitter taste and good 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 a beer distilled liquor compound 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 components of the hop flavor, and can lay the preliminary preparation for preparing the beer distilled liquor with the expected taste by 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 pretreated beer distilled liquor in a tank for more than 2 months to obtain the beer distilled liquor with the alcoholic strength of more than or equal to 60% vol;
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.
S5, blending and blending the beer distilled liquor and the beer, and filtering to obtain the beer distilled liquor blended liquor with different alcoholic strength.
In the step, the beer prepared by the beer distilled liquor, which retains the characteristics of beer and has the flavor of distilled liquor, can be obtained by blending and blending the beer, and the product has light ester flavor, wheat flavor and hop flavor, slightly sweet and bitter taste 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.
In a preferred embodiment, the alcoholic strength of the beer blended with the beer still is 4% vol-10% vol, preferably 8% vol-10% vol. In order to ensure that the obtained beer distilled liquor compound wine not only retains the drinkability of beer, but also has amber appearance, the alcoholic strength of the selected beer is optimized so as to ensure that the beer distilled liquor compound wine with expected taste is obtained.
The embodiment of the invention also provides the beer distilled liquor compound wine produced by the production method of the beer distilled liquor compound wine. The beer and distilled liquor compound wine product provided by the invention not only retains the characteristics of beer, but also has the flavor of distilled liquor on the taste, solves the current situation that no beer and distilled liquor compound wine exists at present, and has light ester aroma, refreshing and tasty mouthfeel and better drinkability.
In a preferred embodiment, the alcoholic strength of the beer distilled liquor compound liquor is 8-30% vol, preferably 10-20% vol. In this embodiment, a series of beer distilled liquor compound liquors with different alcoholic strength can be obtained by blending and blending beer on the basis of the pretreated beer distilled liquor, for example, a plurality of types of beer distilled liquor compound liquors with 10% vol, 14% vol, 28% vol and the like can be included.
In order to more clearly and specifically describe the preparation method of the beer distilled liquor compound wine and the obtained beer distilled liquor compound wine provided by the embodiment of the invention, the following description is provided with reference to specific embodiments.
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.
Taking 20-degree P Lager beer, distilling 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, blending and blending the beer distilled liquor and 4% vol beer until the alcoholic strength is 8% vol, and thus obtaining the beer distilled liquor blended liquor product.
Example 2
Taking 20-degree P Lager beer, distilling 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, blending and blending the beer distilled liquor and 4% vol beer until the alcoholic strength is 10% vol, and thus obtaining the beer distilled liquor blended liquor product.
Example 3
Taking 20-degree P Lager beer, distilling 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, blending and blending the beer distilled liquor and 10% vol beer until the alcoholic strength is 20% vol, and thus obtaining the beer distilled liquor blended liquor product.
Example 4
Taking 20-degree P Lager beer, distilling 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, blending and blending the beer distilled liquor and 8% vol beer to the alcoholic strength of 30% vol, and thus obtaining the beer distilled liquor blended liquor product.
Example 5
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, blending and blending the beer distilled liquor and 8% vol beer until the alcoholic strength is 10% vol, and obtaining the beer distilled liquor blended liquor product.
Example 6
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, blending and blending the beer distilled liquor and 8% vol beer to the alcoholic strength of 20% vol, and obtaining the beer distilled liquor blended liquor product.
Detection of flavor substances in beer prepared from beer distilled liquor
TABLE 1 results of testing some of the flavor components in the beer-distilled liquor prepared in examples 1 to 6
As can be seen from the data in Table 1, the beer distilled liquor compound liquor product prepared by the embodiment of the invention is different from the existing compound liquor, not only has the characteristic of high alcoholic strength of the distilled liquor, but also retains the characteristic of typical flavor substances of beer, and solves the current situation that no beer distilled liquor compound liquor exists at present.
Evaluation of flavor
The flavor evaluation of the beer-distilled liquor prepared in examples 1 to 6 was carried out, and the results are shown in Table 2.
TABLE 2 evaluation results of flavor of beer distilled spirit prepared according to examples 1 to 6
The results in table 2 show that the beer and distilled liquor compound liquor product provided by the embodiment of the invention is different from the existing compound liquor, not only retains the characteristics of beer, but also has the flavor of distilled liquor in taste, and has amber appearance, light ester flavor, wheat flavor and hop flavor, slightly sweet and bitter taste and good drinkability.
Claims (10)
1. The production method of the beer distilled liquor compound 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 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 pretreated beer distilled liquor in a tank for more than 2 months to obtain the beer distilled liquor with the alcoholic strength of more than or equal to 60% vol;
blending and blending the beer distilled liquor and the beer, and filtering to obtain the beer distilled liquor blended liquor with different alcoholic strength.
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 alcohol content of the pre-treated beer distilled liquor is not less than 70% vol.
5. 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.
6. The method of claim 1, wherein the alcoholic strength of the beer blended with the beer distilled liquor is 4% vol to 10% vol.
7. The method of claim 6, wherein the alcoholic strength of the beer blended with the beer distilled liquor is 8 vol% to 10 vol%.
8. A beer distilled liquor compound produced by the method for producing a beer distilled liquor compound according to any one of claims 1 to 7.
9. The beer distilled spirit formulation according to claim 8, wherein the alcoholic strength of the beer distilled spirit formulation is 8 to 30% vol.
10. The beer distilled spirit formulation according to claim 9, wherein the alcoholic strength of the beer distilled spirit formulation is 10% vol to 20% vol.
Priority Applications (1)
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| CN109181921A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| CN109181924B (en) * | 2018-10-16 | 2020-12-01 | 青岛啤酒股份有限公司 | Alcohol ester coordinated type wholewheat pearson beer and preparation method thereof |
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