CN109706016A - Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof - Google Patents
Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof Download PDFInfo
- Publication number
- CN109706016A CN109706016A CN201910188863.9A CN201910188863A CN109706016A CN 109706016 A CN109706016 A CN 109706016A CN 201910188863 A CN201910188863 A CN 201910188863A CN 109706016 A CN109706016 A CN 109706016A
- Authority
- CN
- China
- Prior art keywords
- malt
- beer
- whole wheat
- coloration
- dark
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention proposes a kind of whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof, belongs to beer technical field, is able to solve the domestic status without whole wheat light flavour dark beer at present.Selected malt using Ai Er malt collocation chocolate malt and bakes barley in whole wheat light flavour dark beer malt formula, wherein Ai Er malt coloration 5.5-7.5EBC, saccharifying power >=220WK；Chocolate malt coloration 900-1100EBC bakes barley coloration 1100-1300EBC；It is 10-12 ° of P, the limit degree of fermentation >=68%, amaroid 20-35EBC, coloration 100-150EBC by the wort concentration for being formulated the wheat juice being prepared.Malt formula provided by the present invention can be applied in the production of whole wheat light flavour dark beer.
Description
Technical field
The invention belongs to beer technical field more particularly to a kind of whole wheat light flavour dark beer malt formulas, gained beer
And preparation method thereof.
Background technique
Dark beer enjoys the good reputation of " black milk ".National standard defines the beer of beer color 41EBC or more mainly point three classes:
The black beer of German-style (Schwarzbier), baud (Porter) He Shitao (Stout).The black beer of German-style (Schwarzbier) is lower leaven
Mother's fermentation, taste are thin refreshing；English black beer baud (Porter) He Shitao (Stout) is top yeast fermentation, and taste is more mellow.
Under normal conditions, dark beer is aterrimus, 12 ° of P-20 ° of P of original wort concentration, alcoholic strength >=4.5%vol, mellow in taste, slightly
Sweet taste.
Black beer why burnt odor it is prominent, with taste, mellow in taste, slightly sweet taste is charred, main reason is that black beer exists
In manufacturing process largely use burnt malt and black malt, and both malt be during wheat processed high temperature drying and obtain
, therefore the product of Maillard reaction is more compared with common malt, coloration is deep, so as to bring deep color and coke to dark beer
Flavor that is fragrant, being charred；But high temperature drying simultaneously also destroys the enzyme material in malt, therefore without using the black of external source carbohydrase
The usual degree of fermentation of beer is lower, residual sugar is higher, therefore black beer has the characteristics that slightly sweet taste, mellow in taste.Based on this, one kind is developed
In the case where not adding external source carbohydrase, both there is the typical burnt odor of black beer, chocolate, coffee flavor, while again without being charred
Taste, the degree of fermentation is high, and residual sugar is low, and the light black beer of feeling well of mouthfeel can not only enrich the type of black beer in this way, while it is black also to can solve tradition
Beer flavor and taste lay particular stress on, are not suitable for the problem of more drinks, provide more more options to consumer.
Summary of the invention
The present invention proposes a kind of whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof, this beer
Both there is the typical burnt odor of black beer, chocolate, coffee flavor, while again without taste is charred, the degree of fermentation is high, residual sugar is low, and mouthfeel is light to feel well,
Solves the domestic status without whole wheat light flavour dark beer at present.
In order to achieve the above object, the present invention provides a kind of whole wheat light flavour dark beer malt formula, in the formula
Selected malt is using Ai Er malt collocation chocolate malt and bakes barley, wherein Ai Er malt coloration 5.5-7.5EBC, saccharification
Power >=220WK；Chocolate malt coloration 900-1100EBC bakes barley coloration 1100-1300EBC；It is prepared by the formula
The wort concentration of the wheat juice arrived is 10-12 ° of P, the limit degree of fermentation >=68%, amaroid 20-35EBC, coloration 100-150EBC.
Preferably, the additive amount of the Ai Er malt accounts for the 89-93% of selected malt total amount, the addition of chocolate malt
Amount accounts for the 1%-8% of selected malt total amount, and the additive amount for baking barley accounts for the 1%-8% of selected malt total amount.
It is prepared the present invention also provides a kind of using whole wheat light flavour dark beer malt formula described in above-mentioned technical proposal
The method of whole wheat light flavour dark beer, includes the following steps:
Selecting Ai Er malt collocation chocolate malt and baking barley, water is primary raw material, after malt raw material is crushed, with
Material-water ratio 1:3-1:4 is mixed with water, and in 62-73 DEG C of progress two-period form saccharification, saccharifying does not add exogenous enzyme preparations；
After saccharification, mellow solution of saccharification is filtered in 76 ± 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 16-18 DEG C, while being oxygenated access top yeast and carrying out
Fermentation, obtains beer fermentation liquid；
10-12 ° of P, packaging sterilization are diluted or be not diluted to after beer fermentation liquid is filtered, and obtain the black beer of whole wheat light flavour
Wine.
Preferably, two-period form saccharification is included in 62-65 DEG C, the first segment saccharification of 80-100min and in 71-73
DEG C, the saccharification of the second segment of 20-40min, wherein do 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, the hops or hop product are bitter flower, fragrant flower or bitter fragrant inclusive type.
Preferably, the oxygenation access top yeast carries out fermentation and specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 8-10mg/L is controlled, while accessing top yeast,
Canful yeast number controls ten thousand/ml of 600-1500, and main 16-20 DEG C of ferment temperature, 16-20 DEG C of reduction temperature are down to biacetyl
0.05mg/L or less is cooled to -2 DEG C -0 DEG C, cold storage time >=4 day.
The present invention also provides a kind of black beers of whole wheat light flavour that the method according to the above technical scheme is prepared
Wine.
Preferably, the original wort concentration of the beer is 10-12 ° of P, amaroid 15-25EBC, coloration 80-
140EBC, RDF >=66%, appearance pol≤2.4 ° P.
Compared with prior art, the advantages and positive effects of the present invention are:
Composition of raw materials is optimized in whole wheat light flavour dark beer malt formula provided by the present invention, is adding it not
Under the premise of adding any external source carbohydrase, can reach with black beer typical case flavor camerlsed, chocolate, coffee flavor and
Show without the tasty and refreshing feature of taste, mouthfeel is charred, has solved the black beer flavor of tradition and taste is laid particular stress on, be not suitable for the statuses drunk more.
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.
The embodiment of the invention provides a kind of whole wheat light flavour dark beer malt formula, selected malt is used in the formula
Ai Er malt collocation chocolate malt and baking barley, wherein Ai Er malt coloration 5.5-7.5EBC, saccharifying power >=220WK；Ingeniously
Gram force malt coloration 900-1100EBC bakes barley coloration 1100-1300EBC；By the wheat for being formulated the wheat juice being prepared
Juice concentration is 10-12 ° of P, the limit degree of fermentation >=68%, amaroid 20-35EBC, coloration 100-150EBC.
Pilsen provided by the above embodiment is made of whole wheat, accounts for main coin in selected malt with Ai Er malt
Kind, collocation chocolate malt and baking barley, wherein the additive amount of Ai Er malt accounts for the 89-93% of selected malt total amount, chalk
The additive amount of power malt accounts for the 1%-8% of selected malt total amount, and the additive amount for baking barley accounts for the 1%- of selected malt total amount
8%.This mainly considers that the more common malt coloration of Ai Er malt is high, and saccharifying power, can using Ai Er malt close to common malt
To reduce the usage amount of black malt, reduction is charred taste, while the dark beer wheat juice limit degree of fermentation can be improved；Collocation uses high
The chocolate malt of coloration and baking barley, it is possible to reduce the usage amount of burnt malt improves formula saccharifying power, it is ensured that wheat
The limit degree of fermentation >=68% of juice, while the distinctive chocolate of black beer, coffee flavor can be contributed.In addition, this beer formula
In without using auxiliary materials such as rice, corns, and exogenous enzyme preparations are not added, in conjunction with the ingredient requirement that specifically limits and last
To wort concentration, amaroid, coloration and the limit degree of fermentation require preparation-obtained beer that there is black beer typical case flavor simultaneously
Camerlsed, chocolate, coffee flavor, and realize without the tasty and refreshing feature of taste, mouthfeel is charred, solve the black beer flavor of tradition and mouth
Taste is laid particular stress on, and the statuses drunk are not suitable for more.
Whole wheat light flavour dark beer malt formula described in above-described embodiment is utilized the embodiment of the invention also provides a kind of
The method for preparing whole wheat light flavour dark beer, includes the following steps:
S1: selecting Ai Er malt collocation chocolate malt and bakes barley, water is primary raw material, and malt raw material is crushed
Afterwards, it is mixed with material-water ratio 1:3-1:4 with water, in 62-73 DEG C of progress two-period form saccharification, saccharifying does not add exogenous enzyme preparations；
In the step, mixed again with water with the ratio of 1:3-1:4 after need to sufficiently crushing each malt, to ensure wheat
Bud makes full use of.In addition, saccharifying is optimized for two-period form saccharification in this step, the decomposition of starch both can guarantee in this way,
Be conducive to the control of the wheat juice limit degree of fermentation again.
S2: after saccharification, mellow solution of saccharification being filtered in 76 ± 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 16-18 DEG C, at the same be oxygenated access top yeast into
Row fermentation, obtains beer fermentation liquid.
In the step, mellow solution of saccharification is filtered, guarantees the suspended material in mellow solution of saccharification by abundant precipitating, separation.In addition,
In order to ensure making full use of for hops substance, gradation addition manner is used for the addition of hops or hop product, is preferably being boiled
Boiling starts, boils 15min and add hops or hop product respectively when boiling 60min, in addition after hops add, in order to
As much as possible retain hops Studies of The Aromatic Substances, one 0-10min boiling pot of optional addition is stopped the supple of gas or steam after reflux technique, then is carried out convolution and sunk
It forms sediment, swing time can may be, for example, 20min-30min according to boomerang effect appropriate adjustment, at this time the wort concentration of gained wheat juice
For 10-12 ° of P.
S3: it is diluted to 10-12 ° of P, packaging sterilization after beer fermentation liquid is filtered, obtains whole wheat light flavour dark beer.
In a preferred embodiment, two-period form saccharification be included in 62-65 DEG C, the first segment saccharification of 80-100min and
It is saccharified in the second segment of 71-73 DEG C, 20-40min, 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.
In a preferred embodiment, the hops or hop product be bitter flower, fragrant flower or bitter fragrant inclusive type it is understood that
As long as it is good that the hop varieties of the present embodiment selection meet hops hardship sense harmony, facilitate final beer product with burnt odor, nothing
Nothing is charred the light refreshing feature of taste, mouthfeel.
In a preferred embodiment, the oxygenation access top yeast, which ferment, specifically includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 8-10mg/L is controlled, while accessing top yeast,
Canful yeast number controls ten thousand/ml of 600-1500, and main 16-20 DEG C of ferment temperature, 16-20 DEG C of reduction temperature are down to biacetyl
0.05mg/L or less is cooled to -2 DEG C -0 DEG C, cold storage time >=4 day.It ferments in the present embodiment to oxygenation access top yeast
The step of involved in Parameter Conditions be defined, it is ensured that after fermentation products obtained therefrom be desired product.It is understood that right
It can slightly be adjusted in the range of above-mentioned restriction according to practical condition in the restriction of above-mentioned parameter condition.
The embodiment of the invention also provides a kind of whole wheat light flavour dark beer being prepared according to the above method, the beers
The original wort concentration of wine be 10-12 ° of P, amaroid 15-25EBC, coloration 80-140EBC, RDF >=66%, appearance pol≤
2.4 ° of P reach it can and be charred taste, mouth with black beer typical case flavor camerlsed, chocolate, coffee flavor and nothing
Feel tasty and refreshing feature, solves the black beer flavor of tradition and taste is laid particular stress on, be not suitable for the statuses drunk more.
Whole wheat light flavour dark beer malt formula, gained provided by the embodiment of the present invention are introduced in detail in order to become apparent from
Beer and preparation method thereof is described below in conjunction with specific embodiment.
Embodiment 1
With Ai Er malt 92%, chocolate malt 3.5%, bake barley 4.5%), water be raw material through crushing → saccharification →
Filter → boil (addition hops by several times, boil 10 ° of P of whole wort concentration) → convolution precipitating → cooling → oxygenation → addition top yeast
→ fermentation → filtering → sterilization → up to 10 ° of P whole wheat light flavour dark beer.
Embodiment 2
With Ai Er malt 91%, chocolate malt 1%, bake barley 8%), water be raw material through crushing → saccharification → filtering
→ boil (addition hops by several times, boil 10 ° of P of whole wort concentration) → convolution precipitating → cooling → oxygenation → addition top yeast → hair
Ferment → filtering → sterilization → up to 10 ° of P whole wheat light flavour dark beer.
Embodiment 3
With Ai Er malt 91%, chocolate malt 8%, bake barley 1%), water be raw material through crushing → saccharification → filtering
→ boil (addition hops by several times, boil 10 ° of P of whole wort concentration) → convolution precipitating → cooling → oxygenation → addition top yeast → hair
Ferment → filtering → sterilization → up to 10 ° of P whole wheat light flavour dark beer.
Embodiment 4
With Ai Er malt 93%, chocolate malt 2%, bake barley 5%), water be raw material through crushing → saccharification → filtering
→ boil (addition hops by several times, boil 12 ° of P of whole wort concentration) → convolution precipitating → cooling → oxygenation → addition top yeast → hair
Ferment → filtering → sterilization → up to 12 ° of P whole wheat light flavour dark beer.
Embodiment 5
With Ai Er malt 89%, chocolate malt 7%, bake barley 4%), water be raw material through crushing → saccharification → filtering
→ boil (addition hops by several times, boil 12 ° of P of whole wort concentration) → convolution precipitating → cooling → oxygenation → addition top yeast → hair
Ferment → filtering → sterilization → up to 12 ° of P whole wheat light flavour dark beer.
Whole wheat light flavour dark beer Physico-chemical tests
The part Physico-chemical tests result of 1 the used raw material of embodiment 1-5 of table
| Detection project | Ai Er malt | Chocolate malt | Bake barley |
| Coloration EBC | 7.0 | 950 | 1150 |
| Saccharifying power WK | 235 | / | / |
The Physico-chemical tests result of wheat juice obtained by 2 embodiment 1-5 of table
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Limit degree of fermentation % | 68.3 | 68.1 | 68.8 | 69 | 68 |
| Wort concentration ° P | 10 | 10 | 10 | 12 | 12 |
| Coloration EBC | 110 | 125 | 100 | 123 | 128 |
The testing result of the preparation-obtained whole wheat light beer of 3 embodiment 1-5 of table
From the data in table 1, it can be seen that right in whole wheat light flavour dark beer that 1-5 is met using malt of embodiment of the present invention formula
In the established standards of malt, and by table 2-3 data it is found that based on the setting to component selected in formula, so that prepared obtain
The wort concentration of the wheat juice arrived is 10-12 ° of P, the limit degree of fermentation >=68%, amaroid 20-35EBC, coloration 100-150EBC；
Preparation-obtained whole wheat light flavour dark beer original wort concentration is 10-12 ° of P, amaroid 15-25EBC, coloration 80-
140EBC, RDF >=66%, appearance pol≤2.4 ° P meet the desired black beer flavor and taste requirement prepared.
Flavor evaluation
Flavor evaluation measurement is carried out to the obtained whole wheat light flavour dark beer of above-described embodiment 1-5, the results are shown in Table 4.
The obtained whole wheat light flavour dark beer product special flavour of 4 embodiment 1-5 of table judges result
As seen from the results in Table 4, whole wheat light flavour dark beer provided in an embodiment of the present invention had both had black beer typical case flavor burnt
Sugared perfume, chocolate, coffee flavor, and have without taste is charred, the tasty and refreshing feature of mouthfeel, solves the black beer flavor of tradition and taste is inclined
Weight is not suitable for the statuses drunk more.
Claims (9)
1. whole wheat light flavour dark beer malt formula, which is characterized in that selected malt is arranged in pairs or groups using Ai Er malt in the formula
Chocolate malt and baking barley, wherein Ai Er malt coloration 5.5-7.5EBC, saccharifying power >=220WK；Chocolate malt coloration
900-1100EBC bakes barley coloration 1100-1300EBC；It is 10- by the wort concentration for being formulated the wheat juice being prepared
12 ° of P, the limit degree of fermentation >=68%, amaroid 20-35EBC, coloration 100-150EBC.
2. whole wheat light flavour dark beer malt formula according to claim 1, which is characterized in that the Ai Er malt adds
Dosage accounts for the 89-93% of selected malt total amount, and the additive amount of chocolate malt accounts for the 1%-8% of selected malt total amount, bakes big
The additive amount of wheat accounts for the 1%-8% of selected malt total amount.
3. preparing the side of whole wheat light flavour dark beer using whole wheat light flavour dark beer malt formula described in as claimed in claim 1 or 22
Method, which comprises the steps of:
It selects Ai Er malt collocation chocolate malt and bakes barley, water for primary raw material, after malt raw material is crushed, to expect water
It is mixed than 1:3-1:4 with water, in 62-73 DEG C of progress two-period form saccharification, saccharifying does not add exogenous enzyme preparations；
After saccharification, mellow solution of saccharification is filtered in 76 ± 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 16-18 DEG C, while being oxygenated access top yeast and fermenting,
Obtain beer fermentation liquid；
10-12 ° of P, packaging sterilization are diluted or be not diluted to after beer fermentation liquid is filtered, and obtain whole wheat light flavour dark beer.
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, 80-
The first segment of 100min is saccharified and is saccharified in the second segment of 71-73 DEG C, 20-40min, wherein does not add in entire saccharifying
Add exogenous enzyme preparations.
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. the method according to claim 3 or 5, which is characterized in that the hops or hop product are bitter flower, fragrant flower or hardship
Fragrant inclusive type.
7. according to the method described in claim 3, it is characterized in that, oxygenation access top yeast carries out the specific packet that ferments
It includes:
To convolution precipitating, Wort oxygenating after cooling, wheat juice dissolved oxygen 8-10mg/L is controlled, while accessing top yeast, canful
Yeast number controls ten thousand/ml of 600-1500, and main 16-20 DEG C of ferment temperature, 16-20 DEG C of reduction temperature are down to 0.05mg/ to biacetyl
L or less is cooled to -2 DEG C -0 DEG C, cold storage time >=4 day.
8. the whole wheat light flavour dark beer being prepared according to the described in any item methods of claim 3-7.
9. whole wheat light flavour dark beer according to claim 8, which is characterized in that the original wort concentration of the beer is
10-12 ° of P, amaroid 15-25EBC, coloration 80-140EBC, RDF >=66%, appearance pol≤2.4 ° P.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910188863.9A CN109706016A (en) | 2019-03-13 | 2019-03-13 | Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof |
| PCT/CN2019/104131 WO2020181743A1 (en) | 2019-03-13 | 2019-09-03 | Malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910188863.9A CN109706016A (en) | 2019-03-13 | 2019-03-13 | Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109706016A true CN109706016A (en) | 2019-05-03 |
Family
ID=66266773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910188863.9A Pending CN109706016A (en) | 2019-03-13 | 2019-03-13 | Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN109706016A (en) |
| WO (1) | WO2020181743A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110951560A (en) * | 2019-12-27 | 2020-04-03 | 青岛啤酒股份有限公司 | Strong IPA beer malt formula, beer obtained by same and preparation method thereof |
| WO2020181743A1 (en) * | 2019-03-13 | 2020-09-17 | 青岛啤酒股份有限公司 | Malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and preparation method thereof |
| WO2020181744A1 (en) * | 2019-03-13 | 2020-09-17 | 青岛啤酒股份有限公司 | Whole-wheat light-flavor-type dark beer and preparation method therefor |
| CN112029599A (en) * | 2020-09-21 | 2020-12-04 | 青岛啤酒股份有限公司 | Light red ale malt formula, beer obtained by using same and preparation method of beer |
| CN112063463A (en) * | 2020-09-21 | 2020-12-11 | 青岛啤酒股份有限公司 | Light red beer and its preparing method |
| CN112592779A (en) * | 2020-12-31 | 2021-04-02 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN115232685A (en) * | 2022-08-23 | 2022-10-25 | 青岛啤酒股份有限公司 | Brewing method for improving wheat flavor of whole wheat beer and beer obtained by brewing method |
| CN116064200A (en) * | 2022-12-29 | 2023-05-05 | 青岛啤酒股份有限公司 | Preparation process of whole wheat sugar-free beer and obtained product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IE20020778A1 (en) * | 2002-08-06 | 2004-02-11 | Heineken Ireland Ltd | A stout brewing process |
| CN109181924A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen and preparation method thereof |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2391553B (en) * | 2002-08-06 | 2006-03-08 | Heineken Ireland Ltd | A Stout Brewing Process |
| CN100510045C (en) * | 2006-09-06 | 2009-07-08 | 北京燕京啤酒股份有限公司 | 12*P light flavour black beer and brewing method |
| KR101745781B1 (en) * | 2015-07-14 | 2017-06-12 | 김상현 | Manufacture method of rice beer with coffee |
| CN107201283B (en) * | 2017-07-14 | 2020-10-30 | 山东喜啤士生物科技有限公司 | Method for preparing oat stout beer by double-mash saccharification |
| CN109135977B (en) * | 2018-10-16 | 2020-12-01 | 青岛啤酒股份有限公司 | Bitter and refreshing type whole wheat pearson beer malt formula, beer obtained by same and preparation method thereof |
| CN109321394A (en) * | 2018-11-21 | 2019-02-12 | 齐鲁工业大学 | A kind of preparation method of the strong Ai Er beer of convent |
| CN109706016A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof |
| CN109706015A (en) * | 2019-03-13 | 2019-05-03 | 青岛啤酒股份有限公司 | Whole wheat light flavour dark beer and preparation method thereof |
-
2019
- 2019-03-13 CN CN201910188863.9A patent/CN109706016A/en active Pending
- 2019-09-03 WO PCT/CN2019/104131 patent/WO2020181743A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IE20020778A1 (en) * | 2002-08-06 | 2004-02-11 | Heineken Ireland Ltd | A stout brewing process |
| CN109181924A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 刘明华: "《发酵与酿造技术》", 30 June 2015, 武汉理工大学出版社 * |
| 孙潜: "《你真的了解麦芽吗？主流麦芽全接触", 《你真的了解麦芽吗？主流麦芽全接触》 * |
| 孙潜: "《你真的了解麦芽吗？主流麦芽全接触》", 《你真的了解麦芽吗？主流麦芽全接触》 * |
| 布里格斯: "《麦芽与制麦技术》", 31 May 2005, 中国轻工业出版社 * |
| 李琳娜，高燕，王晓霞，张娟: "麦芽配比及酵母对全麦黑啤酒品质的影响", 《陕西农业科学》 * |
| 赵金海: "《酿造工艺下》", 31 December 2002, 高等教育出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020181743A1 (en) * | 2019-03-13 | 2020-09-17 | 青岛啤酒股份有限公司 | Malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and preparation method thereof |
| WO2020181744A1 (en) * | 2019-03-13 | 2020-09-17 | 青岛啤酒股份有限公司 | Whole-wheat light-flavor-type dark beer and preparation method therefor |
| CN110951560A (en) * | 2019-12-27 | 2020-04-03 | 青岛啤酒股份有限公司 | Strong IPA beer malt formula, beer obtained by same and preparation method thereof |
| CN112029599A (en) * | 2020-09-21 | 2020-12-04 | 青岛啤酒股份有限公司 | Light red ale malt formula, beer obtained by using same and preparation method of beer |
| CN112063463A (en) * | 2020-09-21 | 2020-12-11 | 青岛啤酒股份有限公司 | Light red beer and its preparing method |
| CN112592779A (en) * | 2020-12-31 | 2021-04-02 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN112592779B (en) * | 2020-12-31 | 2022-08-12 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN115232685A (en) * | 2022-08-23 | 2022-10-25 | 青岛啤酒股份有限公司 | Brewing method for improving wheat flavor of whole wheat beer and beer obtained by brewing method |
| CN116064200A (en) * | 2022-12-29 | 2023-05-05 | 青岛啤酒股份有限公司 | Preparation process of whole wheat sugar-free beer and obtained product |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020181743A1 (en) | 2020-09-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109706016A (en) | Whole wheat light flavour dark beer malt formula, gained beer and preparation method thereof | |
| CN109706015A (en) | Whole wheat light flavour dark beer and preparation method thereof | |
| CN109135977A (en) | The refreshing type whole wheat Pilsen malt formula of hardship, gained beer and preparation method thereof | |
| CN109706017B (en) | Healthy light beer and preparation method thereof | |
| CN109097218A (en) | Hops odor type whole wheat Pilsen malt formula, gained beer and preparation method thereof | |
| CN109181921A (en) | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof | |
| CN109628247A (en) | Fruit juice fermentation beer and preparation method thereof | |
| CN109181924A (en) | Alcohol ester coordination type whole wheat Pilsen and preparation method thereof | |
| CN103255014B (en) | Method for brewing 10-degree light black beer | |
| CN109207288A (en) | Refreshing type whole wheat Pilsen of hardship and preparation method thereof | |
| CN107541369B (en) | Original pulp beer and brewing method thereof | |
| CN108753530A (en) | A kind of production method and gained hops whiskey of hops whiskey | |
| CN109135985B (en) | Hop-aroma type wholewheat pearson beer and preparation method thereof | |
| CN114591790B (en) | Fruit-brewed beer and preparation method thereof | |
| CN112920918B (en) | Acid beer and preparation method thereof | |
| CN110669600A (en) | Preparation method of pumpkin beer | |
| CN109234109A (en) | The preparation method of low-alcohol rice wine | |
| KR102204551B1 (en) | Method for producing regional alcoholic beverage using 6JUL barley grains | |
| CN112029600A (en) | Strong red ale beer and preparation method thereof | |
| CN109852501B (en) | Healthy light beer saccharification formula, beer obtained by same and preparation method of beer | |
| KR20180068380A (en) | Process for preparing rice beer using soft rice | |
| CN110616134A (en) | 0.0% vol alcohol-free IPA beer and preparation method thereof | |
| CN109837162A (en) | A kind of red wheat beer and its brewage process | |
| CN103710191A (en) | Production method of alcohol-free beer | |
| CN112592779B (en) | Black wheat beer and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190503 |