CN109181921A - Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof - Google Patents
Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof Download PDFInfo
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- CN109181921A CN109181921A CN201811204917.8A CN201811204917A CN109181921A CN 109181921 A CN109181921 A CN 109181921A CN 201811204917 A CN201811204917 A CN 201811204917A CN 109181921 A CN109181921 A CN 109181921A
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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
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- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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Abstract
The present invention proposes a kind of alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof, belongs to beer technical field, is able to solve the status that the advanced alcohol content of current whole wheat Pilsen is high, alcohol ester flavor is uncoordinated, potableness is not strong.Selected malt is using Pearson's malt collocation Vienna malt in alcohol ester coordination type whole wheat Pilsen malt formula, cohumulone accounting≤30% of selected hops, wherein, Pearson's malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, malt limit degree of fermentation 67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；The 10.5-11.5 ° of P of beer original wort concentration being prepared, former wheat juice α-ncontent are formulated less than 180mg/L, amaroid 20-30EBC, higher alcohol less than 80mg/L and alcohol ester ratio 5-7 by described.Beer formula provided by the present invention can be applied in the production of alcohol ester coordination type whole wheat Pilsen.
Description
Technical field
The invention belongs to beer technical field more particularly to a kind of alcohol ester coordination type whole wheat Pilsen malt formula,
Gained beer and preparation method thereof.
Background technique
Pilsen is first item Lager beer, and the most salable beer in Europe in the world, hardship with higher
Taste matter, usual amaroid have the characteristics that bitter sweet, flavor coordination of feel well back between 20-30EBC, especially its it is bitter feel harmony,
Alcohol ester harmony and tasty and refreshing property are the key indexes for being different from other Lager beer.
The amaroid of domestic common Lager beer is usually between 6-12EBC at present, and hardship sense harmony is bad, alcohol ester wind
Taste is prominent, therefore, how to optimize the formula of Pilsen, so that it had both been retained the high amaroidal feature of European Lager beer, together
When can satisfy the taste requirements of compatriots again, have the characteristics that it is bitter feel well back it is sweet, after hardship, alcohol ester flavor coordination do not protrude, solution
Country's whole wheat Pilsen higher alcohol and esters flavor substance are excessively strong at present, influence showing for Pilsen potableness
Shape will be important topic that those skilled in the art are studied.
Summary of the invention
The present invention proposes a kind of alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof,
This beer had both remained the high amaroidal feature of Pilsen, while having bitter sweet, bitter sense/alcohol ester wind of feeling well back on taste again
The feature of good, the not rear hardship of the harmony such as taste, solves the advanced alcohol content height of domestic whole wheat Pilsen at present, alcohol ester flavor not
Coordinate, the status that potableness is not strong.
In order to achieve the above object, the present invention provides a kind of alcohol ester coordination type whole wheat Pilsen malt formula, institutes
State formula in selected malt using Pearson's malt arrange in pairs or groups Vienna malt, cohumulone accounting≤30% of selected hops,
Wherein, Pearson's malt α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, the malt limit
Degree of fermentation 67%-69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；It is prepared by the formula
10.5-11.5 ° of P of beer original wort concentration, the former wheat juice α-ncontent arrived is less than 180mg/L, amaroid 20-30EBC, higher alcohol
Less than 80mg/L and alcohol ester ratio 5-7.
Preferably, Pearson's malt based on Pearson's malt made from two rowed barley, accounts for selected malt content
90%-99%, Vienna malt accounts for the 1%-10% of selected malt content.
Alcohol ester coordination type whole wheat Pilsen malt described in above-mentioned technical proposal is utilized the present invention also provides a kind of
The method that formula prepares alcohol ester coordination type whole wheat Pilsen, includes the following steps:
Selecting Pearson's malt collocation Vienna malt, water is primary raw material, with material-water ratio 1:3-1:4 mixing, in 62-
72 DEG C of progress two-period form saccharification, control wheat juice α-ncontent is less than 180mg/L in saccharifying；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, is boiled after obtaining clarification wheat juice, in boiling part by several times
Hops or hop product are added, convolution precipitating is carried out after boiling, is cooled to 8-10 DEG C, while being oxygenated access bottom yeast and being sent out
Ferment obtains beer fermentation liquid；
Beer fermentation liquid is subjected to diatomite filtering, then packaging sterilization, obtains alcohol ester coordination type whole wheat Pilsen.
Preferably, two-period form saccharification be included in 62-65 DEG C, the first segment saccharification of 30-60min and in 71-73 DEG C,
The second segment of 10-30min is saccharified, wherein does not add exogenous enzyme preparations in entire saccharifying.
Preferably, adding hops by several times in boiling part or hop product specifically includes:
Hops or hop product are added respectively when boiling beginning, boiling 15min and boil 60min.
Preferably, being filtered mellow solution of saccharification including first carrying out reflow treatment to mellow solution of saccharification, to which wheat juice must be clarified
After the step of being filtered, wherein the speed that mellow solution of saccharification flows back is extracted after clarification wheat juice with mellow solution of saccharification processing
Speed ratio be 1:1-1:1.4.
Preferably, the hops or hop product are bitter flower, fragrant flower or bitter fragrant inclusive type, it is selected from Hallertauer
Tradition、Tettanger、Hersbrucker、Herkules、Saaz、Herkules、Magnum、Perle、
At least one of Tettnanger, Nugget and Spalter Select.
Preferably, the oxygenation access bottom yeast carries out fermentation and specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast,
Canful yeast number control ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day,
Cold -2 DEG C -0 DEG C of storage temperature, cold storage time >=14 day.
The present invention also provides a kind of alcohol ester coordination type whole wheats that the method according to the above technical scheme is prepared
Pilsen.
Compared with prior art, the advantages and positive effects of the present invention are:
Alcohol ester coordination type type whole wheat Pilsen provided by the invention passes through to malt formula, hops formula, saccharomycete
The optimization of kind, zymotechnique makes it both remain the high amaroidal feature of Pilsen, while again there is hardship to feel well back on taste
The feature of good, the not rear hardship of sweet, bitter sense/alcohol ester flavor coordination, solves the advanced alcohol content of domestic whole wheat Pilsen at present
The status high, alcohol ester flavor is uncoordinated, potableness is not strong.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
It is selected in the formula the embodiment of the invention provides a kind of alcohol ester coordination type whole wheat Pilsen malt formula
Malt is using Pearson's malt collocation Vienna malt, cohumulone accounting≤30% of selected hops, wherein Pearson wheat
Bud α-ncontent 120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, malt limit degree of fermentation 67%-
69%；Vienna malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；The beer being prepared original is formulated by described
10.5-11.5 ° of P of wort concentration, former wheat juice α-ncontent are less than 180mg/L, amaroid 20-30EBC, higher alcohol and are less than 80mg/L
And alcohol ester ratio 5-7.
Pilsen provided by the above embodiment is made of whole wheat, and selected malt is mainly with skin made from two rowed barley
Based on Ademilson malt, Vienna malt of arranging in pairs or groups, wherein Pearson's malt accounts for the 90%-99% of selected malt content, and light color is burnt
Fragrant malt accounts for the 1%-10% of selected malt content；Cohumulone accounting≤30% of selected hops, cohumulone accounting is lower,
Hardship sense harmony is better, and wherein hops can be single hops, or a variety of mixed hops；In addition, this beer is matched
Without using auxiliary materials such as rice, corns in side, and exogenous enzyme preparations are not added, in conjunction with the malt requirement specifically limited and finally
Obtained wort concentration, the preparation-obtained beer of amaroid requirement has the characteristics that bitter feel well back sweet, hardship sense, alcohol ester flavor coordination
Property it is good, it is bitter without after, solve at present the domestic advanced alcohol content of whole wheat Pilsen is high, alcohol ester flavor is uncoordinated, potableness not
Strong status.
Alcohol ester coordination type whole wheat Pearson's malt described in above-described embodiment is utilized the embodiment of the invention also provides a kind of
The method that formula prepares alcohol ester coordination type whole wheat Pilsen, includes the following steps:
S1: selecting Pearson's malt collocation Vienna malt, water is primary raw material, is mixed with material-water ratio 1:3-1:4, in
62-72 DEG C of progress two-period form saccharification, control wheat juice α-ncontent is less than 180mg/L in saccharifying.
It is different for the blanking time requirement of malt when malt is mixed with water in the step, as dry powder grist in
50-55 DEG C of blanking, wet-milling grist are made full use of in 62-65 DEG C of blanking with ensuring that malt is smashed.In addition, in this step
Saccharifying is optimized for two-period form saccharification, cancels tradition saccharification cold induced proteins and stops technique, can control wheat juice α-ncontent in this way
Less than 180mg/L, while guaranteeing the decomposition of starch, and is conducive to the control of the wheat juice limit degree of fermentation.
S2: after saccharification, mellow solution of saccharification being filtered in 73 ± 1 DEG C, is boiled after obtaining clarification wheat juice, is divided in boiling part
Secondary addition hops or hop product carry out convolution precipitating after boiling, are cooled to 8-10 DEG C, while being oxygenated access bottom yeast and carrying out
Fermentation, obtains beer fermentation liquid.
In the step, mellow solution of saccharification is filtered by the way of first flowing back, refiltering, is guaranteed outstanding in mellow solution of saccharification
For floating object matter by abundant precipitating, separation, filtered blending wort concentration is 9.0-10.5 ° of P.In addition, in order to ensure hops substance
Make full use of, for hops or hop product addition use gradation addition manner, preferably boiling start, boil 15min
With hops or hop product are added when boiling 60min respectively, in addition hops add after, in order to as much as possible retain wine
Fragrance of a flower substance after one 0-10min boiling pot of optional addition stops vapour reflux technique, then carries out convolution precipitating, and the time is preferably
20min-30min, gained original wort concentration is 10.5-11.5 ° of P at this time.
S3: the wheat juice of 10.5-11.5 ° of P of gained wort concentration is oxygenated, and adds bottom yeast, and beer is obtained after fermentation
Fermentation liquid.
In the step, yeast below addition is not limited specifically, as long as the bottom yeast kind can guarantee fermentation
Smoothly be normally carried out, generate alcohol ester coordinate Pilsen.
S4: beer fermentation liquid is subjected to diatomite filtering, then packaging sterilization, obtains alcohol ester coordination type whole wheat Pearson's beer
Wine.
Utilize the original for the alcohol ester coordination type whole wheat Pilsen that the method that the above embodiment of the present invention provides is prepared
Wort concentration is 10.5-11.5 ° of P, former wheat juice α-ncontent is less than 180mg/L, amaroid 20-30EBC, higher alcohol and is less than
80mg/L, coloration 6-9EBC, RDF are between 65-68%, and different cohumulone accounting≤35% in the beer, alcohol ester ratio
5-7 makes it both remain the high amaroidal feature of Pilsen, while having bitter sweet, bitter sense/alcohol ester wind of feeling well back on taste again
The feature of good, the not rear hardship of the harmony such as taste, solves the advanced alcohol content height of domestic whole wheat Pilsen at present, alcohol ester flavor not
Coordinate, the status that potableness is not strong.
In a preferred embodiment, two-period form saccharification be included in 62-65 DEG C, the first segment saccharification of 30-60min and in
71-73 DEG C, the saccharification of the second segment of 10-30min, wherein do not add exogenous enzyme preparations in entire saccharifying.The present embodiment
In, it not only can guarantee the decomposition of starch after optimizing two-period form Mashing process, but also be conducive to the control of the wheat juice limit degree of fermentation.By upper
It states adjustment, cancels tradition saccharification cold induced proteins and stop technique, can control wheat juice α-ncontent in this way less than 180mg/L, it can be by wheat juice
The limit degree of fermentation controls between 67%-69%, and finally between 65%-68%, appearance pol exists achievable finished wine RDF
1.8-2.3 between ° P.
In a preferred embodiment, mellow solution of saccharification is filtered including first carrying out reflow treatment to mellow solution of saccharification, wait obtain
The step of being filtered after clarification wheat juice, wherein speed and the mellow solution of saccharification processing that mellow solution of saccharification flows back are clarification wheat juice
The speed ratio being extracted afterwards is 1:1-1:1.4.In the present embodiment, in order to utmostly guarantee boiled wheat juice for clarification wheat
Juice, when being filtered to mellow solution of saccharification by the way of first flowing back, refiltering, while the speed to flow back to mellow solution of saccharification with
And mellow solution of saccharification processing is defined for the speed being extracted after clarification wheat juice, it is to be understood that the speed ratio can basis
Practical condition is adjusted within the above range.
In a preferred embodiment, the hops or hop product are bitter flower, fragrant flower or bitter fragrant inclusive type, are selected from
Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Saaz、Herkules、Magnum、
At least one of Perle, Tettnanger, Nugget and Spalter Select.Cited hops product in the present embodiment
Kind is that the Cultivar mixtures of kind of the cohumulone accounting greater than 30% and cohumulone accounting less than 30% use, and finally ensures wine
Cohumulone accounting≤30% of flower formula.As long as this is because cohumulone accounting is lower, hardship sense harmony is better, has
Helping final beer product has the characteristics that bitter sweet, bitter sense harmony of feeling well back is good, bitter without after.
In a preferred embodiment, the oxygenation access bottom yeast, which ferment, specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast,
Canful yeast number control ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day,
Cold -2 DEG C -0 DEG C of storage temperature, cold storage time >=14 day.In the step of fermenting in the present embodiment to oxygenation access bottom yeast
The Parameter Conditions being related to are defined, it is ensured that products obtained therefrom is desired product after fermentation.It is understood that for above-mentioned ginseng
The restriction of said conditions can slightly be adjusted in the range of above-mentioned restriction according to practical condition.
Alcohol ester coordination type whole wheat Pilsen malt provided by the embodiment of the present invention is introduced in detail in order to become apparent from
Formula, gained beer and preparation method thereof, are described below in conjunction with specific embodiment.
Embodiment 1
With fructus hordei germinatus (method wheat Sebastian Pierre's malt 30%-49%, method wheat Quench Pearson's malt 25%-
30%, add wheat Copeland Pearson malt 25%-30%, Vienna malt CaraHell 1%-10%), water be main
Raw material, through crushing, (hops Hallertauer Tradition 36%, Hersbrucker are filtered → boiled to → saccharification →
64%) → convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering → sterilization → up to 10.5 ° of P alcohol ester associations
Tune type type whole wheat Pilsen.
Embodiment 2
With fructus hordei germinatus (method wheat Sebastian Pierre's malt 30%-49%, method wheat Quench Pearson's malt 25%-
30%, add wheat Copeland Pearson malt 25%-30%, Vienna malt CaraHell 1%-10%), water be main
Raw material, through crushing → saccharification → filter → boil (hops Hallertauer Tradition 100%) → convolution precipitating → it is cold
But → oxygenation → addition bottom yeast → fermentation → filtering → sterilization → up to 10.5 ° of P alcohol ester coordination type type whole wheat Pearson's beers
Wine.
Embodiment 3
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 36%, Hersbrucker 64%) → convolution precipitating → cooling → oxygenation → addition it is following
Yeast → fermentation → filtering → sterilization → up to 10.5 ° of P alcohol ester coordination type type whole wheat Pilsens.
Embodiment 4
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 100%) → convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering
→ sterilization → up to 10.5 ° of P alcohol ester coordination type type whole wheat Pilsens.
Embodiment 5
With fructus hordei germinatus (method wheat Irina Pierre's malt 65%-69%, plus wheat Copeland Pearson malt 25%-30%,
Vienna malt CaraHell 1%-10%), water be primary raw material, through crushing → saccharification → filter → boil (hops
Hallertauer Tradition 100%) → convolution precipitating → cooling → oxygenation → addition bottom yeast → fermentation → filtering
→ sterilization → up to 11.5 ° of P alcohol ester coordination type type whole wheat Pilsens.
The refreshing type whole wheat Pilsen Physico-chemical tests of hardship
The part Physico-chemical tests result of 1 the used malt of embodiment 1-5 of table
The Physico-chemical tests result of 2 the used hops of embodiment 1-5 of table
| Detection project | Hallertauer Tradition | Hersbrucker |
| Cohumulone accounting % | 29 | 19 |
The testing result of the preparation-obtained alcohol ester coordination type type whole wheat Pilsen of 3 embodiment 1-5 of table
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Original wort concentration | 10.5°P | 10.5°P | 10.5°P | 10.5°P | 11.5°P |
| Amaroid | 22.5 | 21.6 | 20 | 20.7 | 25 |
| Different cohumulone accounting | 32.26 | 34.64 | 30.03 | 35 | 34.96 |
| RDF | 66.2% | 66.8% | 65.3% | 65.6% | 65% |
| α-ncontent | 180 | 179 | 176 | 178 | 172 |
| Higher alcohol | 70 | 70 | 64 | 64 | 75 |
| Alcohol ester ratio | 5.8 | 6.4 | 6.4 | 6.4 | 7 |
As table 1-2 data it is found that hops used in 1-5 of the embodiment of the present invention, malt meet bitter refreshing whole wheat Pearson
For the established standards of hops, malt in brewers malt formula, and from the data in table 3, it can be seen that based on to component selected in formula
Setting so that preparation-obtained whole wheat Pilsen original wort concentration be 10.5-11.5 ° of P, amaroid 20-
30EBC, different cohumulone accounting≤35%, RDF meets expected obtained alcohol ester and coordinates between 65%-68% in beer
The requirement of type whole wheat Pilsen.For Pilsen, different cohurmulone accounting is lower, and the bitter sense quality of beer is got over
Good, i.e., bitter sense is strong, but not rear bitter；RDF influences residual sugar in beer, and residual sugar is excessive, and wine body is not mellow tasty and refreshing, and residual sugar is very few, wine body
It is boring, therefore RDF control, in 65%-68%, tasty and refreshing property is optimal.Total alcohol is excessively high, and wine body is mellow, easy top, is unfavorable for tasty and refreshing property；
Total ester is excessively high, and ester perfume (or spice) is prominent, equally influences tasty and refreshing property；Therefore, total alcohol content is controlled in 50-80mg/L, and total ester content is in 9-
13mg/L。
Flavor evaluation
Flavor evaluation measurement is carried out to the obtained alcohol ester coordination type whole wheat Pilsen of above-described embodiment 1-5, as a result
It is shown in Table 5.
The obtained alcohol ester coordination type whole wheat Pilsen product special flavour of 4 embodiment 1-5 of table judges result
As seen from the results in Table 4, whole wheat Pilsen provided in an embodiment of the present invention has the characteristics that bitter sweet, hardship sense of feeling well back
Harmony is good, bitter without after.It is provided in an embodiment of the present invention bitter refreshing since domestic consumer is relatively relatively low to bitter tolerance level
Whole wheat Pilsen had not only remained the high amaroidal feature of European Lager beer, but also can satisfy the taste of compatriots and want
It asks, has the characteristics that bitter sweet, alcohol ester flavor coordination of feeling well back is not prominent, not rear bitter, solve domestic whole wheat Pilsen height at present
The status that grade alcohol content is high, alcohol ester flavor is uncoordinated, potableness is not strong.
Claims (9)
1. alcohol ester coordination type whole wheat Pilsen malt formula, which is characterized in that selected malt uses Pierre in the formula
Gloomy malt collocation Vienna malt, cohumulone accounting≤30% of selected hops, wherein Pearson's malt α-ncontent
120-140mg/100g, saccharifying power 250-300WK, coloration 2.5-4.5EBC, malt limit degree of fermentation 67%-69%；It is light burnt
Fragrant malt coloration 20-30EBC, DMHF content 0.5-1.0mg/L；The beer original wort concentration being prepared is formulated by described
10.5-11.5 ° of P, former wheat juice α-ncontent are less than 180mg/L, amaroid 20-30EBC, higher alcohol and are less than 80mg/L and alcohol ester ratio
5-7。
2. alcohol ester coordination type whole wheat Pilsen malt formula according to claim 1, which is characterized in that the Pierre
Gloomy malt accounts for the 90%-99% of selected malt content based on Pearson's malt made from two rowed barley, and Vienna malt accounts for
The 1%-10% of selected malt content.
3. it is complete to prepare alcohol ester coordination type using alcohol ester coordination type whole wheat Pilsen malt formula described in as claimed in claim 1 or 22
The method of wheat Pilsen, which comprises the steps of:
Selecting Pearson's malt collocation Vienna malt, water is primary raw material, with material-water ratio 1:3-1:4 mixing, in 62-72 DEG C
Two-period form saccharification is carried out, control wheat juice α-ncontent is less than 180mg/L in saccharifying；
After saccharification, mellow solution of saccharification is filtered in 73 ± 1 DEG C, boils after obtaining clarification wheat juice, added by several times in boiling part
Hops or hop product carry out convolution precipitating after boiling, are cooled to 8-10 DEG C, while being oxygenated access bottom yeast and fermenting,
Obtain beer fermentation liquid；
Beer fermentation liquid is subjected to diatomite filtering, then packaging sterilization, obtains alcohol ester coordination type whole wheat Pilsen.
4. according to the method described in claim 3, it is characterized in that, two-period form saccharification is included in 62-65 DEG C, 30-60min
First segment saccharification and in 71-73 DEG C, 10-30min second segment be saccharified, wherein do not add external source in entire saccharifying
Enzyme preparation.
5. according to the method described in claim 3, it is characterized in that, adding hops by several times in boiling part or hop product is specific
Include:
Hops or hop product are added respectively when boiling beginning, boiling 15min and boil 60min.
6. according to the method described in claim 3, it is characterized in that, to mellow solution of saccharification be filtered including first to mellow solution of saccharification into
Row reflow treatment, the step of being filtered after it must clarify wheat juice, wherein the speed and mellow solution of saccharification that mellow solution of saccharification flows back
Processing be that the speed ratio that is extracted is 1:1-1:1.4 after clarification wheat juice.
7. according to the method described in claim 3, it is characterized in that, the hops or hop product are bitter flower, fragrant flower or bitter fragrant
Inclusive type, selected from Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules,
At least one of Magnum, Perle, Tettnanger, Nugget and Spalter Select.
8. according to the method described in claim 3, it is characterized in that, the oxygenation access bottom yeast carries out the specific packet that ferments
It includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 9-11mg/L is controlled, while accessing bottom yeast, canful
Yeast number controls ten thousand/ml of 1500-1800, main 8-11 DEG C of ferment temperature, 8-13 DEG C of reduction temperature, fermentation time >=15 day, cold storage
- 2 DEG C -0 DEG C of temperature, cold storage time >=14 day.
9. the alcohol ester coordination type whole wheat Pilsen being prepared according to the described in any item methods of claim 3-8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811204917.8A CN109181921A (en) | 2018-10-16 | 2018-10-16 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| PCT/CN2019/104101 WO2020078127A1 (en) | 2018-10-16 | 2019-09-03 | Alcohol-ester coordinated whole-wheat pilsner beer malt formula, obtained beer and preparation method therefor |
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| CN201811204917.8A CN109181921A (en) | 2018-10-16 | 2018-10-16 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
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| CN109468183A (en) * | 2019-01-14 | 2019-03-15 | 湛江珠江啤酒有限公司 | The method and apparatus for reducing beer fermentation higher alcohol yield |
| CN109852502A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of brewing method of Pilsen |
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110628538A (en) * | 2019-10-23 | 2019-12-31 | 北部湾大学 | Method for making high-alcohol-content sweet beer with flavor of noble fermented bean curd wine |
| CN110777023A (en) * | 2019-12-03 | 2020-02-11 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
| WO2020078126A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor |
| WO2020078127A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol-ester coordinated whole-wheat pilsner beer malt formula, obtained beer and preparation method therefor |
| CN115851388A (en) * | 2022-12-29 | 2023-03-28 | 青岛啤酒股份有限公司 | Industrial preparation method of wholewheat Lag beer with ultrahigh concentration and obtained product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020078126A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor |
| WO2020078127A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol-ester coordinated whole-wheat pilsner beer malt formula, obtained beer and preparation method therefor |
| CN109468183A (en) * | 2019-01-14 | 2019-03-15 | 湛江珠江啤酒有限公司 | The method and apparatus for reducing beer fermentation higher alcohol yield |
| CN109852502A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of brewing method of Pilsen |
| CN110628538A (en) * | 2019-10-23 | 2019-12-31 | 北部湾大学 | Method for making high-alcohol-content sweet beer with flavor of noble fermented bean curd wine |
| CN110591875A (en) * | 2019-10-25 | 2019-12-20 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free Lager beer and preparation method thereof |
| CN110777023A (en) * | 2019-12-03 | 2020-02-11 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
| CN110777023B (en) * | 2019-12-03 | 2020-12-01 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
| CN115851388A (en) * | 2022-12-29 | 2023-03-28 | 青岛啤酒股份有限公司 | Industrial preparation method of wholewheat Lag beer with ultrahigh concentration and obtained product |
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