CN108823015B - Production method of wheat-flavor distilled liquor and wheat-flavor distilled liquor obtained by production method - Google Patents
Production method of wheat-flavor distilled liquor and wheat-flavor distilled liquor obtained by production method Download PDFInfo
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- CN108823015B CN108823015B CN201810629917.6A CN201810629917A CN108823015B CN 108823015 B CN108823015 B CN 108823015B CN 201810629917 A CN201810629917 A CN 201810629917A CN 108823015 B CN108823015 B CN 108823015B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 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 abstract description 70
- 235000013405 beer Nutrition 0.000 claims abstract description 59
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 230000032683 aging Effects 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003483 aging Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 30
- 230000001476 alcoholic effect Effects 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 235000015095 lager Nutrition 0.000 claims description 11
- 238000004821 distillation Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 9
- 238000007865 diluting Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 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
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 235000019658 bitter taste Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 230000000284 resting effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
- 239000010931 gold Substances 0.000 claims 1
- 229910052737 gold Inorganic materials 0.000 claims 1
- 238000006213 oxygenation reaction Methods 0.000 claims 1
- 235000013334 alcoholic beverage Nutrition 0.000 abstract description 8
- 238000010790 dilution Methods 0.000 abstract 1
- 239000012895 dilution Substances 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 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
- 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 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000001706 oxygenating effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 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
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 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
- 230000008092 positive effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 238000005728 strengthening Methods 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
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
Abstract
The invention provides a production method of wheat-flavor distilled liquor and the obtained wheat-flavor distilled liquor, belongs to the technical field of brewing of alcoholic beverages, and can solve the current situation that no wheat-flavor 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, extraction of scorched and fragrant malt and the like. The wheat-flavor distilled liquor provided by the invention is different from the existing distilled liquor, not only retains the characteristics of the distilled liquor, but also has the wheat-flavor of scorched-flavor malt, and has the advantages of full mouthfeel, slight sweetness 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 wheat-flavor distilled liquor and the wheat-flavor 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 burnt malt is widely used in beer, especially in dark beer, and is mainly used for improving the fullness of the beer, strengthening the aroma of the malt and improving the chroma of the beer. The first world of China's beer production and sales and the first country of China's distilled liquor production and sales, how to combine distilled liquor with scorched fragrant malt, and research and development of novel distilled liquor with fragrant malt and wheat flavor has important significance for expanding the current product types of distilled liquor.
Disclosure of Invention
The invention provides a production method of wheat-flavor distilled liquor and the obtained wheat-flavor distilled liquor, which is different from the existing distilled liquor, not only keeps the characteristics of distilled liquor, but also has the characteristics of clearness and sweetness, has the characteristics of hops, has slightly bitter and fresh hop flavor, and has good drinkability.
In order to achieve the aim, the invention provides a production method of wheat-flavor distilled 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, and then diluting and blending the pretreated beer distilled liquor by using purified water to obtain beer distilled liquor with different alcoholic contents;
soaking the burnt malt in beer distilled liquor with different alcoholic contents according to the addition amount of 1-5%, and filtering after 24-36 h to obtain the malt 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, fermentation, ageing is bitter, scented or combination bitter and scented, selected from one or more of Qingdao Dahua, Zaoyanghua, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK Golding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
Preferably, the malt having burnt aroma is at least one selected from the group consisting of pilsner malt having burnt aroma, pale malt having burnt aroma and amber malt having burnt aroma.
The invention also provides the malt distilled liquor produced by the production method of the malt distilled liquor in any technical scheme.
Preferably, the alcohol content of the malt distilled liquor is 10-60% vol, preferably 20-50% vol, and more preferably 40-50% vol.
Compared with the prior art, the invention has the advantages and positive effects that:
the wheat-flavor distilled liquor product provided by the invention is different from the existing distilled liquor, the current situation that the wheat-flavor distilled liquor is not available at present is solved, the obtained wheat-flavor distilled liquor product not only keeps the characteristics of the distilled liquor, is fresh and cool, but also has the wheat-flavor of scorched-flavor malt, and is full and slightly sweet in taste.
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, the saccharified mash is filtered at 73 +/-1 ℃ to obtain clear wort, the clear wort is boiled, hops or hop products are added in the boiling process, rotary precipitation is carried out after boiling, the hops or the hop products are added or not added in the rotary precipitation process, then the clear wort is cooled to 8-10 ℃, simultaneously, top yeast or bottom yeast is inoculated in an oxygenated state for fermentation, and the hops or the hop products are added or not added in the fermentation process to obtain beer fermentation liquor. 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, adding or not adding hops or hops products in the ageing process, 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.
S5: soaking the burnt malt in beer distilled liquor with different alcoholic contents according to the addition amount of 1-5%, and filtering after 24-36 h to obtain the malt distilled liquor with different alcoholic contents.
In the step, the active ingredients in the burnt malt can be extracted by soaking the burnt malt, and finally the wheat-flavor distilled liquor product with the burnt malt and wheat flavor is obtained.
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, ageing is bitter, scented or combination bitter and scented, selected from one or more of the group consisting of Qingdao, Zaoyanghua, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EKGolding, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer. In a preferred embodiment, the burnt malt is selected from at least one of Pearson burnt malt (color number 3-5EBC), pale burnt malt (color number 25-30EBC) and amber burnt malt (color number 75-150 EBC). It is understood that the choice of the hop or hop product and the scorched and fragrant malt is not limited to those listed in the above examples, and may be other kinds that are reasonably and alternatively used and known to those skilled in the art, but it is proved by many experiments that the hop or hop product and the scorched and fragrant malt provided in the above examples are more favorable for producing the wheat-fragrant distilled liquor having both the characteristics of distilled liquor and the scorched and fragrant malt flavor, full mouthfeel and slightly sweet.
The embodiment of the invention also provides the wheat-flavor distilled liquor produced by the production method of the wheat-flavor distilled liquor. The wheat-flavor distilled liquor provided by the invention is different from the existing distilled liquor, not only keeps the characteristics of the distilled liquor, is cold and sweet, but also has the wheat-flavor of scorched-flavor malt, and has full mouthfeel, slight sweetness and good drinkability.
In a preferred embodiment, the alcohol content of the wheat-flavored distilled liquor is 10-60% vol, preferably 20-50% vol, and more preferably 40-50% vol. In the embodiment, a series of malt distilled liquors with different alcoholic strength can be obtained by diluting and blending the beer distilled liquor with purified water based on pretreatment and then immersing the beer distilled liquor into the burnt malt, and for example, the malt distilled liquor can comprise a plurality of types of malt distilled liquor such as 10% vol, 14% vol, 28% vol, 38% vol, 40% vol, 43% vol, 46% vol, 52% vol, 53% vol and 60% vol.
In order to more clearly and specifically describe the preparation method of the malt distilled liquor and the malt distilled liquor obtained by the preparation method, the following embodiments are provided.
Example 1
Taking barley malt and water as main raw materials, and crushing → saccharifying → filtering → boiling (hops or hop extract is required to be added) → rotary precipitation → cooling → oxygenating → adding subsurface yeast → fermenting → obtaining the 20 ℃ P Lager beer.
Distilling 11 ° P Ale beer twice with a tower distiller to obtain pretreated beer distilled liquor product with alcoholicity of 86% vol, aging for more than 2 months, diluting to 20% vol, soaking un-pulverized burnt malt (Carahil) in beer distilled liquor for 24 hr at an amount of 1%, and filtering to obtain malt distilled liquor product
Example 2
Distilling 11 ° P Ale beer twice with a tower distiller to obtain pretreated beer distilled liquor product with alcoholicity of 86% vol, aging for more than 2 months, diluting to 50% vol, soaking pulverized burnt malt (Carahil) in beer distilled liquor for 24 hr at 2%, and filtering to obtain malt distilled liquor product
Example 3
Distilling 20 ° P Lager beer twice with a tower distiller to obtain pretreated beer distilled liquor product with alcoholicity of 87% vol, aging for more than 2 months, diluting to 50% vol, soaking pulverized burnt malt (Carahil) in beer distilled liquor for 24 hr at 5%, and filtering to obtain malt-flavored distilled liquor product
Example 4
Distilling 20 ° P Lager beer twice with a tower distiller to obtain pretreated beer distilled liquor product with alcoholicity of 87% vol, aging for more than 2 months, diluting to 40% vol, soaking pulverized burnt malt (Caraamber) in beer distilled liquor for 24 hr at 5%, and filtering to obtain malt-flavored distilled liquor product
Detection of wheat-flavor substance in wheat-flavor distilled liquor
Table 1 examples 1-4 results of testing wheat-scented materials
| Examples | 2-AP(μg/L) |
| Example 1 | 2.04 |
| Example 2 | 6.79 |
| Example 3 | 7.78 |
| Example 4 | 59.76 |
As is clear from the data in Table 1, the malt distilled liquor provided in the examples of the present invention contains typical malt substances.
Evaluation of flavor
The results of the flavor evaluation of the wheat-flavored distilled liquors obtained in examples 1 to 4 are shown in Table 2.
TABLE 2 evaluation results of flavor of the malt distilled liquor products obtained in examples 1 to 4
As can be seen from the results in Table 2, the malt-flavored distilled liquor provided by the invention is different from the existing distilled liquor, not only retains the characteristics of the distilled liquor, but also has the malt-flavored flavor of scorched malt, is full in taste, slightly sweet and good in drinkability, and effectively expands the selectable varieties of the existing distilled liquor.
Claims (10)
1. The production method of the wheat-flavor distilled liquor is characterized by comprising the following 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 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 10-21 DEG P, the alcoholic strength is 4-10 vol% and the bitter taste 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, and then diluting and blending the pretreated beer distilled liquor by using purified water to obtain beer distilled liquor with different alcoholic contents;
soaking the burnt malt in beer distilled liquor with different alcoholic contents according to the addition amount of 1-5%, and filtering after 24-36 h to obtain the malt 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 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, aging is bitter, savoury or combination bitter and savoury, and is selected from one or more of the group consisting of Qingdao flower, Zanthoxylum, Hallertauer trade, Tettanger, Hersbrucker, Herkules, Cascade, Citra, Saaz, Herkules, Magnum, EK gold, Perle, Tettnanger, Nugget, Spalter Select and Northern Brewer.
6. The production method according to claim 1, wherein the malt having burnt aroma is selected from at least one of pilsner malt having burnt aroma, pale malt having burnt aroma, and amber malt having burnt aroma.
7. A malt liquor produced by the method of any one of claims 1 to 6.
8. The malt liquor according to claim 7, wherein the malt liquor has an alcohol content of 10 to 60 vol%.
9. The malt liquor according to claim 8, wherein the malt liquor has an alcohol content of 20 to 50% vol.
10. The malt liquor according to claim 9, wherein the malt liquor has an alcohol content of 40 to 50% vol.
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| CN102154070A (en) * | 2010-12-27 | 2011-08-17 | 北京燕京啤酒股份有限公司 | Method for preparing alcoholic beverages from non-alcoholic beer distilled spirit |
| CN106010847B (en) * | 2016-08-02 | 2019-04-30 | 青岛啤酒股份有限公司 | A kind of brewing method of Cloudy whole-malt white beer |
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