CN110093220A - A kind of capsicum IPA craft beer and its brewage process - Google Patents

Abstract

The invention discloses a capsicum IPA craft beer and a brewing process thereof. The raw materials are composed of malt, hops, yeast, white sugar, capsicum water extract and water. A brewing process of chili IPA craft beer, comprising the following steps: malt pretreatment, malt mashing, wort filtration, wort boiling and hop addition, whirling and cooling, primary fermentation and secondary fermentation. The chili IPA craft beer of the present invention is clear and transparent, dark reddish-brown in color, rich in aroma, light in hop aroma and malt aroma, refreshing in mouth and moderate in spiciness, providing users with more experience and expanding the The scope of application of pepper in food.

Description

Chili IPA craft beer and its brewing process

technical field

The invention relates to the technical field of food, in particular to a chili IPA craft beer and a brewing process thereof.

Background technique

IPA (India Pale Ale) is a pale ale that originated in London, England in the 19th century. It is said that during the process of shipping local beer from Britain to its colony of India, IPA was the only beer that withstood the test of half a year of shipping time and the hot equatorial climate due to the large amount of hops used, the high alcohol content, and the use of shipping conditions for aging in barrels. And a perfectly preserved beer. Due to the addition of a large amount of hops, the taste is bitter, dark amber, and often has tropical fruit flavors, such as banana and pineapple. There are also some IPAs with notes of grapefruit, wood and herbs.

In recent years, craft beer has opened up the Chinese market with its rich and mellow taste, and China's craft beer industry has just started and has a bright future. People in Southwest China love spicy food, and capsaicin (including capsaicin and dihydrocapsaicin) in peppers, as an alkaloid, has the following physiological functions: accelerate fat oxidation and energy metabolism; regulate lipid peroxidation, protect cardiovascular And the respiratory system, anti-cancer and improve immunity and so on. Moreover, beer and chili belong to the two irritating tastes in the addiction mechanism of the human brain, and bitters can enhance the heat and pain produced by capsaicin in the mouth.

Contents of the invention

In view of this, the purpose of the present invention is to provide a kind of capsicum IPA craft beer and its brewing process, which can keep the flavor and nutrition of capsicum in the beer to the greatest extent, and then brew a kind of beer with new taste, enrich the craft beer on the market Variety of beers.

In order to achieve the above object, the inventor of this case obtained the technical solution of the present invention through long-term research and a large amount of practice, specifically as follows:

1. A chili IPA craft beer, the raw materials of which are composed of the following ingredients in parts by weight: 1200-1300 parts of malt, 5-10 parts of hops, 2-5 parts of yeast, 10-20 parts of white sugar, water extract of pepper 192-390 parts and 4800-6500 parts of water.

Further, the pepper water extract is prepared by the following method: dry pepper and water are mixed at a mass ratio of 1:20, boiled for 15-20 minutes, filtered, and the filtrate is the pepper water extract.

Further, the raw materials are composed of the following components in parts by weight: 875 parts of Australian malt, 312 parts of light-colored caramel malt, 63 parts of crystalline malt, 8 parts of Cascade hops, 3 parts of beer yeast, 10 parts of white sugar and 1 part of Shizhuhong No. 240 parts of capsicum water extract and 6000 parts of water.

2. a brewing process of capsicum IPA craft beer, comprising the steps of:

S1. Malt pretreatment: crush the malt until the skin is broken but not broken;

S2. Malt saccharification and filtration: mix the crushed malt of S1 with water for saccharification, and filter to obtain wort after saccharification;

S3, wort boiling, whirlpool precipitation, cooling: boil the wort prepared in S2 and add some amount of hops during the boiling process, whirlpool the feed liquid after boiling, collect the supernatant, and cool down;

S4, primary fermentation: adding yeast and remaining hops to the cooled liquid in S3 to ferment;

S5. Secondary fermentation: when the sugar content of the fermented liquid of S4 drops below 4±0.2°P, add white granulated sugar and capsicum water extract to it, and carry out secondary fermentation for 14-16 days under the condition of 20-25°C and dark conditions , that is, the chili IPA craft beer is prepared.

Further, include the following steps:

S1. Malt pretreatment: crush the malt until the skin is broken but not broken;

S2. Maltosaccharification and filtration: mix the crushed malt of S1 with water, soak for 25-35 minutes, raise the temperature to 60-65°C for 1-1.5 hours, then raise the temperature to 70-75°C for 8-15 minutes, and finally raise the temperature to 78-65°C Stop saccharification at 80°C, filter at 78-80°C to obtain wort;

S3. Wort boiling, whirling precipitation, cooling: boil the wort, the total boiling time is 60-65 minutes, add part of the hops in three times during the boiling process: add hops for the first time when boiling for 16-20 minutes, After adding, continue to boil for 16-20 minutes, add hops for the second time, and add hops for the third time 5-8 minutes before the end of boiling. The mass ratio of the hops added for the first, second and third times is 3:5:2; The feed liquid is whirled and precipitated at 80-85°C, the supernatant is collected, and cooled naturally;

S4, primary fermentation: add activated yeast and remaining hops to the liquid after cooling in S3, the mass ratio of the yeast and hops is 1:1, seal it, and ferment for 12-14 days at 22-26°C under dark conditions , when the sugar content of the fermentation liquid drops to 4 ± 0.2°P, the primary fermentation ends;

S5. Secondary fermentation: add white granulated sugar and capsicum water extract to the primary fermentation liquid obtained in S4, and ferment for 14-16 days at 20-25° C. in the dark, to obtain capsicum IPA craft beer.

Further, including the following steps:

S1. Malt pretreatment: crush the malt until the skin is broken but not broken;

S2. Maltosaccharification and filtration: mix the crushed malt of S1 with water, soak for 30 minutes, raise the temperature to 65°C for 1 hour, then raise the temperature to 72°C for 10 minutes, and finally raise the temperature to 78°C to stop the saccharification, and filter at 78°C to obtain wort;

S3. Wort boiling, whirling precipitation, cooling: Boil the wort, the total boiling time is 60min, add part of the hops in three times during the boiling process: add hops for the first time when boiling for 20min, and continue to boil after adding 20 minutes, add hops for the second time, and add hops for the third time 5 minutes before the end of boiling. The mass ratio of the hops added for the first, second, and third times is 3:5:2; Swirl precipitation, collect the supernatant, and cool naturally;

S4, primary fermentation: add activated yeast and remaining hops to the cooled liquid of S3, the mass ratio of the yeast and hops is 1:1, seal, and ferment for 12 days at 25 ° C under dark conditions, and the fermentation liquid When the sugar content drops to 4±0.2°P, the primary fermentation ends;

S5. Secondary fermentation: add white granulated sugar and capsicum water extract to the primary fermentation liquid obtained in S4, and ferment for 14 days at 25° C. under dark conditions to obtain capsicum IPA craft beer.

Beneficial effects of the present invention:

1) For the capsicum IPA craft beer of the present invention, the original wort concentration is 12±0.5°P, the wort appearance concentration is 1-2°P, the appearance fermentation degree is 85-89%, and the wine body is clear and transparent without suspended matter , dark reddish brown;

2) The capsicum IPA craft beer of the present invention has an alcohol content of 4.4±0.2, a sugar content of 1.5 to 2°P, a chroma of 50±0.5EBC, and a pH of 4.3±0.3. Malt aroma, no peculiar smell, refreshing taste, moderate spiciness;

3) The capsicum IPA craft beer of the present invention provides more experience for users, and expands the application range of capsicum in food simultaneously.

Description of drawings

Fig. 1 is the brewing process schematic diagram of capsicum IPA craft beer of the present invention;

Fig. 2 is the influence of capsicum water extract addition amount on capsicum IPA craft beer among the present invention;

Fig. 3 is the influence of capsicum water extract addition time on capsicum IPA craft beer among the present invention;

Fig. 4 is the influence of different kinds of capsicum water extracts on capsicum IPA craft beer in the present invention.

Detailed ways

The present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the preferred embodiments are only for illustrating the present invention, rather than limiting the protection scope of the present invention.

Example 1

The schematic diagram of the brewing process of chilli IPA craft beer of the present invention is shown in Figure 1.

Its preparation method comprises the following steps:

S1. Malt pretreatment: fully mix 875g of Australian malt, 312g of light-colored caramel malt, and 63g of crystallized malt, and then pulverize with a double-value capacitor asynchronous motor to make the skin broken but not broken;

S2. Malt saccharification and filtration: put the crushed malt into the mash pot, add 6kg of pure water, soak for 30min, heat up to 65°C, soak for 1h, detect with iodine solution, no blue color appears, the reaction is complete, and then heat up to 72°C °C, after soaking for 10 minutes, continue to heat up to 78 °C to terminate saccharification;

Inject 80°C hot water into the filter tank, pump the saccharification feed liquid, and let it stand for 20 minutes after the pumping is completed. After the solid-liquid layer is significantly separated, start the wort circulation. After the filter is clear, pump the wort to the boiling pot middle;

S3. Wort boiling, whirlpool precipitation, cooling: Boil the wort, the total time is 60min, add 1.5g of Cascade hops 20min after the start of boiling, add 2.5g of Cascade hops after continuing to boil for 20min, add 1g of Cascade hops 5min before the end of boiling Cascade hops;

After boiling, pump the feed liquid to the whirling sedimentation tank, carry out whirling sedimentation at 80°C, let it stand still, then pump the supernatant to a sterilized fermenter, and cool it naturally;

S4, primary fermentation: add 3g of activated brewer's yeast and 3g of Cascade hops to the cooled liquid in S3, seal it, and ferment in the dark at 25°C for 12 days, until the sugar content of the fermented liquid drops to 4±0.2°P, The fermentation is finished; the activation method of the beer yeast is: soaking in water or wort cooled to 20-30° C. after boiling for 15-25 minutes;

S5, secondary fermentation: add 10g white granulated sugar and the capsicum water extract (addition amount is 240g) that is equivalent to 4% of primary fermentation liquid weight in S4 primary fermentation liquid, bottling, seal, place 25 ℃ of conditions and ferment 14 One day, the capsicum IPA craft beer is obtained; the capsicum water extract is prepared by the following method: take 10g of dried capsicum, add 200ml of purified water, boil for 15min, filter, and the filtrate is the capsicum water extract; the capsicum is a stone column Red No. 1 pepper.

The chili IPA craft beer prepared in this example was evaluated by 15 professional tasters, and the evaluation criteria are as shown in Table 1. The evaluation results are: 10 points for appearance, 20 points for foam, 30 points for aroma and 40 points for taste, total score 100 points.

Table 1 Sensory evaluation criteria of chili IPA craft beer

Example 2

The place that differs from Example 1 in the present embodiment is: in S5, add the capsicum water extract (addition amount is 360g) that is equivalent to primary fermented liquid weight 6%, all the other processes and conditions are all the same as Example 1.

The capsicum IPA craft beer that present embodiment makes is carried out sensory evaluation according to the evaluation standard of aforementioned table 1 through 15 professional sommeliers, and the result is: appearance 10 points, foam 20 points, aroma 30 points and taste 35 points (spicy flavor is slightly heavy), and the total score is 95 points.

Comparative Example 1

This comparative example has studied the influence of capsicum water extract addition amount on capsicum IPA craft beer, and capsicum water extract addition amount is respectively 2%, 4%, 6%, 8% and 10% of primary fermentation liquor weight, and the rest Process and condition are all identical with embodiment 1.

Table 2 shows the physical and chemical indicators of chilli IPA craft beer brewed with different additions of chilli water extract.

Table 2 Physicochemical indicators of chilli IPA craft beer

As can be seen from the analysis in Table 2, the greater the addition of capsicum water extract, the greater the impact on the fermentation of beer. Due to the addition of capsicum water extract, the beer sugar content increases, and the brewed beer should have a lower alcohol content, in order to obtain better Effect. The chili water extract itself is orange-red, and the final chili IPA craft beer has a color of about 50EBC and looks better.

Figure 2 is the effect of different additions of pepper water extract on the sensory evaluation of pepper IPA craft beer.

From the analysis in Figure 2, it can be seen that with the increase of the addition of pepper water extract, the appearance of the product does not change much, but the foam and taste are greatly affected. When the addition amount of pepper water extract is greater than 6%, the spicy stimulation is strong, the human body acceptability is low, and the foam stability decreases. When the added amount of capsicum water extract is less than 4%, the human body's acceptance is better, but the spicy stimulation is insufficient, which cannot reflect the product characteristics. With the increase of the addition of pepper water extract, the total score of sensory evaluation first increased and then decreased, and it was the highest when the addition of pepper water extract was 4%, indicating that the quality of pepper IPA beer with this addition was the best.

Comparative Example 2

This comparative example has studied the influence of capsicum water extract addition time on capsicum IPA craft beer, and capsicum water extract addition time is respectively before primary fermentation, after primary fermentation and after secondary fermentation, all the other technological processes and conditions are all the same as the implementation Example 1 is the same.

Theoretically, pepper water extract can be added at various stages of fermentation, but the analysis found that adding it in the saccharification stage will affect the filtration of wort and reduce the utilization rate of raw materials; adding it when boiling is beneficial to the extraction of active ingredients. However, due to the large amount of boiling, it is not conducive to quality control; and it is added before and after fermentation and during canning, so the quality is easy to control. Therefore, the effect of adding pepper water extract at different times before and after fermentation on pepper IPA craft beer was investigated in detail.

Table 3 shows the physical and chemical indicators of pepper IPA craft beer brewed with pepper water extract before and after the primary fermentation and after the secondary fermentation.

Table 3 The physical and chemical indicators of different addition time

From the analysis in Table 3, it can be seen that the addition of capsicum extract before the first fermentation has a greater impact on the fermentation and affects the sedimentation of the yeast, and the addition after the end of the first fermentation and the addition after the second fermentation has little effect on the physical and chemical indicators of beer.

Figure 3 shows the effect of adding capsicum water extract on the sensory evaluation of capsicum IPA craft beer before and after the primary fermentation and after the secondary fermentation.

From the analysis in Figure 3, it can be seen that with the change of the addition time of the pepper water extract, the appearance, foam, taste, and total score of the pepper beer all show an upward trend, which is mainly because the addition of the pepper water extract affects the activity of the beer yeast. Add pepper water extract before a fermentation, the beer foam will disappear within 1min, and the aroma of chili IPA craft beer is poor, there will be a light pickled pepper flavor; after the first fermentation, add pepper water extract, pepper and The aroma of beer is mixed together, and the aroma is good; adding pepper water extract after the secondary fermentation has the least effect on the fermentation ability of yeast, but it has a bad effect on the aroma. The stimulation of pepper is strong and uncoordinated. Because it is more convenient to add capsicum water extract when bottling after the completion of primary fermentation, and has less impact on beer foam retention, therefore, it is preferred to add capsicum water extract after primary fermentation, the appearance, The indicators of foam and taste are good.

Comparative Example 3

This comparative example studies the influence of different types of peppers on capsicum IPA craft beer. The types of peppers are Shizhuhong No. 1 pepper, Qixing pepper, Erjingtiao pepper and firewood paste pepper noodles. The rest of the process and conditions are the same as in Example 1. The firewood-pasted chili noodles are a special product in Guizhou, and are prepared by frying dried red peppers with firewood and using traditional techniques, using millet peppers, chaotian peppers and bullet-headed peppers as raw materials.

Table 4 shows the physical and chemical indicators of chili IPA craft beer brewed with different types of chili.

Table 4 adds the physical and chemical indexes of different kinds of capsicum water extracts

From the analysis in Table 4, it can be seen that the pepper water extracts of different types of pepper have little effect on the physical and chemical indicators of pepper beer.

Figure 4 is the effect of adding different kinds of pepper water extracts on the sensory evaluation of pepper IPA craft beer. From the analysis in Figure 4, it can be seen that when the types of peppers added are Erjingtiao peppers and Qixing peppers, the overall difference is not large; when the types of peppers added are firewood paste pepper noodles, the spicy and bitter taste of the chili IPA craft beer is more harmonious, but the foam stability Poor, poor foam persistence, which may be related to its silty structure. Shizhuhong No. 1 pepper scored higher than other types of peppers in the foam item, and the taste and aroma were better, and the total score was the highest. The comprehensive analysis shows that Shizhuhong No. 1 pepper is the preferred type of pepper for chilli IPA craft beer.

Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out Modifications or equivalent replacements, without departing from the spirit and scope of the technical solution, should be included in the scope of the claims of the present invention.

Claims (6)

1. a kind of capsicum IPA craft beer, which is characterized in that its raw material consists of the following compositions by weight: malt 1200 ~1300 parts, 5~10 parts of hops, 2~5 parts of yeast, 10~20 parts of white granulated sugar, 192 parts~390 parts of capsicum Aqueous extracts and water 4800~6500 parts.

2. a kind of capsicum IPA craft beer, characteristic are according to claim 1, the capsicum Aqueous extracts are using following Method is made: being in mass ratio to boil 15~20min after 1:20 is mixed by chilli and water, filters, filtrate is that capsicum water mentions Liquid.

3. a kind of capsicum IPA craft beer according to claim 2, which is characterized in that the raw material by weight by with It is lower at being grouped as: 875 parts of Australian malt, 312 parts of Vienna malt, 63 parts of crystal malt, 8 parts of Cascade hops, 240 parts and 6000 parts of water of 3 parts of brewer's yeast, 10 parts of white granulated sugar and the red No. 1 capsicum Aqueous extracts of stone column.

4. a kind of brewage process of capsicum IPA craft beer described in claim 1, which comprises the steps of:

S1, malt pre-treatment: it is broken without broken degree that malt is crushed to epidermis；

S2, malt amylase, filtering: the S1 malt crushed is mixed with water and is saccharified, wheat juice is filtered to obtain after saccharification；

It is S3, Wort boiling, convolution precipitating, cooling: to add Wort boiling made from S2 and in boiling part the beer of partial amount Feed liquid is carried out convolution precipitating after boiling by hops, collects supernatant, cooling；

S4, one time fermentation: yeast being added into S3 liquid after cooling and the hops of surplus is fermented；

S5, secondary fermentation: when the fermentation liquid pol of S4 drops to 4 ± 0.2 ° of P or less, white granulated sugar is added thereto and capsicum water mentions Liquid carries out secondary fermentation 14~16 days under the conditions of being protected from light for 20~25 DEG C, obtains capsicum IPA craft beer.

5. a kind of brewage process of capsicum IPA craft beer according to claim 4, which comprises the steps of:

S1, malt pre-treatment: it is broken without broken degree that malt is crushed to epidermis；

S2, malt amylase, filtering: the S1 malt crushed being mixed with water, impregnates 25~35min, is warming up to 60~65 DEG C and is maintained 1 ~1.5h, then 70~75 DEG C of 8~15min of maintenance are warming up to, 78~80 DEG C of termination saccharification are finally warming up to, in 78~80 DEG C of conditions Lower filtering, obtains wheat juice；

S3, Wort boiling, convolution precipitating, cooling: by Wort boiling, total boiling time is 60~65min, in boiling part The hops of partial amount is added in three times: hops is added for the first time when boiling 16~20min, finish continue to boil 16~ 20min, second of addition hops, boiling, which terminates preceding 5~8min third time, is added hops, the beer of first, second and third addition The mass ratio of hops is 3:5:2；After boiling, feed liquid is subjected to convolution precipitating under the conditions of 80~85 DEG C, collects supernatant, Natural cooling；

S4, one time fermentation: the yeast and remaining hops, the yeast and beer of activation are added into S3 liquid after cooling Colored mass ratio is 1:1, and sealing ferments 12~14 days under the conditions of being protected from light for 22~26 DEG C, drops to 4 ± 0.2 ° to fermentation liquid pol When P, one time fermentation terminates；

S5, secondary fermentation: white granulated sugar and capsicum Aqueous extracts are added into one time fermentation liquid obtained by S4, are protected from light condition at 20~25 DEG C Lower fermentation 14~16 days, obtains capsicum IPA craft beer.

6. a kind of brewage process of capsicum IPA craft beer according to claim 5, which comprises the steps of:

S1, malt pre-treatment: it is broken without broken degree that malt is crushed to epidermis；

S2, malt amylase, filtering: the S1 malt crushed is mixed with water, 30min is impregnated, is warming up to 65 DEG C of maintenance 1h, then heat up To 72 DEG C of maintenance 10min, 78 DEG C of termination saccharification are finally warming up to, is filtered under the conditions of 78 DEG C, obtains wheat juice；

S3, Wort boiling, convolution precipitating, cooling: by Wort boiling, total boiling time is 60min, by portion in boiling part The hops of component is added in three times: hops is added for the first time when boiling 20min, finishes and continues to boil 20min, second Hops is added, hops is added in 5min third time before boiling end, and the mass ratio of the hops of first, second and third addition is 3:5:2；After boiling, feed liquid is subjected to convolution precipitating under the conditions of 80 DEG C, collects supernatant, natural cooling；

S4, one time fermentation: the yeast and remaining hops, the yeast and beer of activation are added into S3 liquid after cooling Colored mass ratio is 1:1, and sealing is fermented 12 days, when fermentation liquid pol drops to 4 ± 0.2 ° of P, once under the conditions of being protected from light for 25 DEG C Fermentation ends；

S5, secondary fermentation: white granulated sugar and capsicum Aqueous extracts are added into one time fermentation liquid obtained by S4, is protected from light condition at 25 DEG C and issues Ferment 14 days, obtain capsicum IPA craft beer.