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

A kind of capsicum IPA craft beer and its brewage process Download PDF

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CN110093220A
CN110093220A CN201910543719.2A CN201910543719A CN110093220A CN 110093220 A CN110093220 A CN 110093220A CN 201910543719 A CN201910543719 A CN 201910543719A CN 110093220 A CN110093220 A CN 110093220A
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capsicum
malt
hops
ipa
boiling
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杜木英
敬成俊
连悦汝
闫欣鹏
马玥
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Southwest University
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Southwest University
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00Fermentation processes for beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer

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  • Engineering & Computer Science (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
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  • Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of capsicum IPA craft beers and its brewage process, raw material to consist of the following compositions: malt, hops, yeast, white granulated sugar, capsicum Aqueous extracts and water.A kind of brewage process of capsicum IPA craft beer includes the following steps: malt pre-treatment, and malt amylase, wort filtration, Wort boiling and hops are added, circled round and cooling, one time fermentation, secondary fermentation.Capsicum IPA craft beer wine body clear of the invention, in reddish brown, aroma is strong, have light hops fragrance and malt fragrance, enter mouth refreshing and pungent is moderate, more experience are provided for user, while expanding application range of the capsicum in food.

Description

A kind of capsicum IPA craft beer and its brewage process
Technical field
The present invention relates to food technology fields, and in particular to a kind of capsicum IPA craft beer and its brewage process.
Background technique
IPA (India Pale Ale) belongs to light color ale, the London originating from 19th century.Legend Britain exists During native country beer is transported by sea to its colony India, for IPA since hops usage amount is big, alcoholic strength is high, and utilizes sea-freight Condition carries out after-ripening in bucket, becomes and uniquely withstands under sea-freight time half a year and the test of equator hot climate and perfection save A beer come.Since addition lot of beer is colored, mouthfeel is partially bitter, amber in depth, usually there is tropical fruit (tree) taste, such as Banana and pineapple etc..Some grapefruit, wood and the breath of medicinal herbs are had there are also some IPA.
In recent years, craft beer enriches mellow mouthfeel by it and opens Chinese market, and the craft beer of China produces Industry is at the early-stage, and development prospect is good greatly.Southwest people's taste is liked hot and spicy food, and capsaicine (including capsaicine and two in capsicum Hydrogen capsaicine) it is used as a kind of alkaloid, there is following physiological function: accelerating fat oxidation and energetic supersession;Adjust lipid peroxide Change, protect cardiovascular and respiratory system, anticancer and improve immunity etc..Also, beer and capsicum, belong to human brain at Two kinds of irritation sense of taste in addiction mechanism, and bitter principle can enhance the feeling of heat and pain that capsaicine generates in oral cavity.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of capsicum IPA craft beer and its brewage process, to greatest extent Retain flavor and the nutrition of capsicum in beer, and then brew a kind of beer of novel taste, enriches craft beer on the market Kind.
In order to achieve the above objectives, inventor is studied for a long period of time and is largely practiced, and obtains technical solution of the present invention, specifically It is as follows:
1. a kind of capsicum IPA craft beer, raw material consist of the following compositions by weight: malt 1200~1300 Part, 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.
Further, the capsicum Aqueous extracts are prepared by the following method: being in mass ratio that 1:20 is mixed by chilli and water After boil 15~20min, filter, filtrate is capsicum Aqueous extracts.
Further, the raw material consists of the following compositions by weight: 875 parts of Australian malt, light burnt odor wheat 312 parts of bud, 63 parts of crystal malt, 8 parts of Cascade hops, 3 parts of brewer's yeast, 10 parts of white granulated sugar and red No. 1 capsicum water of stone column 240 parts and 6000 parts of water of extract.
2. a kind of brewage process of capsicum IPA craft beer, includes the following steps:
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 partial amount Hops, feed liquid is subjected to convolution precipitating after boiling, collects supernatant, it is 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 and capsicum are added thereto Aqueous extracts carry out secondary fermentation 14~16 days under the conditions of being protected from light for 20~25 DEG C, obtain capsicum IPA craft beer.
Further, include the following steps:
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, 25~35min is impregnated, is warming up to 60~65 DEG C 1~1.5h is maintained, then is warming up to 70~75 DEG C of 8~15min of maintenance, 78~80 DEG C of termination saccharification are finally warming up to, 78~80 It is filtered under the conditions of DEG C, obtains wheat juice;
S3, Wort boiling, convolution precipitating, cooling: by Wort boiling, total boiling time is 60~65min, is being boiled The hops of partial amount is added in three times in journey: hops is added for the first time when boiling 16~20min, finishes and continues to boil 16~20min, second of addition hops, boiling, which terminates preceding 5~8min third time, is added hops, first, second and third addition Hops mass ratio be 3:5:2;After boiling, feed liquid is subjected to convolution precipitating under the conditions of 80~85 DEG C, in collection Clear liquid, natural cooling;
S4, one time fermentation: be added into S3 liquid after cooling activation yeast and remaining hops, the yeast and The mass ratio of hops is 1:1, and sealing is fermented 12~14 days under the conditions of being protected from light for 22~26 DEG C, 4 are dropped to fermentation liquid pol ± When 0.2 ° of 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 at 20~25 DEG C Under the conditions of ferment 14~16 days, obtain capsicum IPA craft beer.
Further, include the following steps:
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, 30min is impregnated, is warming up to 65 DEG C of maintenance 1h, then 72 DEG C of maintenance 10min are warming up to, 78 DEG C of termination saccharification is finally warming up to, is filtered under the conditions of 78 DEG C, obtain wheat juice;
S3, Wort boiling, convolution precipitating, cooling: by Wort boiling, total boiling time is 60min, in boiling part The hops of partial amount is added in three times: hops is added for the first time when boiling 20min, finishes and continues to boil 20min, the Secondary addition hops, hops, the quality of the hops of first, second and third addition is added in 5min third time before boiling end Than for 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: be added into S3 liquid after cooling activation yeast and remaining hops, the yeast and The mass ratio of hops is 1:1, and sealing is fermented 12 days under the conditions of being protected from light for 25 DEG C, when fermentation liquid pol drops to 4 ± 0.2 ° of 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 25 DEG C Lower fermentation 14 days, obtains capsicum IPA craft beer.
Beneficial effects of the present invention:
1) capsicum IPA craft beer of the invention, original wort concentration are 12 ± 0.5 ° of P, and wheat juice appearance concentration is 1~2 ° of P, Fermentation appearance is 85~89%, wine body clear, no suspended substance, is in reddish brown;
2) capsicum IPA craft beer of the invention, alcoholic strength be 4.4 ± 0.2, pol be 1.5~2 ° of P, coloration be 50 ± 0.5EBC, pH are 4.3 ± 0.3, and aroma is strong, has light hops fragrance and malt fragrance, free from extraneous odour, enters mouth refreshing, pungent It is moderate;
3) capsicum IPA craft beer of the invention, provides more experience for user, while expanding capsicum in food In application range.
Detailed description of the invention
Fig. 1 is the brewage process process schematic of capsicum IPA craft beer of the invention;
Fig. 2 is influence of the capsicum Aqueous extracts additive amount to capsicum IPA craft beer in the present invention;
Fig. 3 is that capsicum Aqueous extracts add influence of the time to capsicum IPA craft beer in the present invention;
Fig. 4 is influence of the different cultivars capsicum Aqueous extracts to capsicum IPA craft beer in the present invention.
Specific embodiment
Hereinafter reference will be made to the drawings, and the present invention is described in detail, it should be understood that preferred embodiment is only for illustrating this Invention, rather than limiting the scope of protection of the present invention.
Embodiment 1
The brewage process process schematic of capsicum IPA craft beer of the invention is as shown in Figure 1.
Preparation method includes the following steps:
S1, malt pre-treatment: Australian malt 875g, Vienna malt 312g, crystal malt 63g are sufficiently mixed It is crushed afterwards with double value capacitor asynchronous motor, keeps epidermis broken without broken;
S2, malt amylase, filtering: the malt of crushing is put into brew kettle, and 6kg pure water is added, and impregnates 30min, 65 DEG C are warming up to, 1h is impregnated, is detected with iodine solution, not aobvious blue, fully reacting, then 72 DEG C are warming up to, after impregnating 10min, after It is continuous to be warming up to 78 DEG C, terminate saccharification;
The hot water that 80 DEG C are injected in lautertuns, is pumped into saccharification feed liquid, 20min is stood after pumping, solid-liquid significantly divides After layer, starts progress wheat juice circulation and wheat juice is pumped in boiling pot after filtering is limpid;
S3, Wort boiling, convolution precipitating, cooling: by Wort boiling, total time is 60min, boils 20min after beginning The Cascade hops for adding 1.5g continues to boil the Cascade hops for adding 2.5g after 20min, boils 5min before end Add the Cascade hops of 1g;
After boiling, feed liquid is pumped in whirlpool tank, convolution precipitating is carried out under the conditions of 80 DEG C, is stood, so Supernatant is pumped in the fermentor of sterilizing afterwards, natural cooling;
S4, one time fermentation: brewer's yeast and 3gCascade beer after 3g activation is added into S3 liquid after cooling Flower, sealing are protected from light fermentation 12 days under the conditions of 25 DEG C, drop between 4 ± 0.2 ° of P to fermentation liquid pol, fermentation ends;The beer The activation method of brewer yeast are as follows: with being cooled to 20~30 DEG C of water after boiling or wheat juice is impregnated, the time is 15~ 25min to get;
S5, secondary fermentation: 10g white granulated sugar is added into S4 one time fermentation liquid and is equivalent to one time fermentation liquid weight 4% Capsicum Aqueous extracts (additional amount 240g) are bottled, sealing, are fermented 14 days under the conditions of being placed in 25 DEG C and are made beer to get capsicum IPA essence Wine;The capsicum Aqueous extracts are prepared by the following method: 10g chilli taken, pure water 200ml is added, boils 15min, is filtered, Filtrate is capsicum Aqueous extracts;The capsicum is red No. 1 capsicum of stone column.
Capsicum IPA craft beer made from the present embodiment comments wine teacher to evaluate by 15 professions, evaluation criterion such as 1 institute of table Show, evaluation result are as follows: appearance 10 is divided, and foam 20 divides, and fragrance 30 divides to be divided with taste 40, and total score is 100 points.
1 capsicum IPA craft beer sensory evaluation standard of table
Embodiment 2
The place different from embodiment 1 in the present embodiment are as follows: the capsicum for being equivalent to one time fermentation liquid weight 6% is added in S5 Aqueous extracts (additional amount 360g), remaining technique and condition and embodiment 1 are all the same.
Capsicum IPA craft beer made from the present embodiment by 15 professions by commenting wine teacher according to the evaluation mark of aforementioned table 1 Standard carries out sensory evaluation, as a result are as follows: appearance 10 is divided, and foam 20 divides, and fragrance 30, which divides, divides (pungent is slightly heavy), total score 95 with taste 35 Point.
Comparative examples 1
This comparative examples has studied influence of the capsicum Aqueous extracts additive amount to capsicum IPA craft beer, capsicum Aqueous extracts Additive amount is respectively 2%, 4%, 6%, 8% and the 10% of one time fermentation liquid weight, remaining technique and condition with 1 phase of embodiment Together.
Table 2 is the physical and chemical index of the capsicum IPA craft beer of capsicum Aqueous extracts additive amount difference brewing.
The physical and chemical index of 2 capsicum IPA craft beer of table
Analysis is it is found that capsicum Aqueous extracts additive amount is bigger from table 2, and the influence to the fermentation of beer is bigger, due to capsicum The addition of Aqueous extracts, beer pol improve, the beer degree of brewing answer it is lower, to obtain better effect.Capsicum water mentions Liquid itself be it is orange red, final capsicum IPA craft beer coloration is preferable in 50EBC left-right appearance.
Fig. 2 is influence of the capsicum Aqueous extracts additive amount difference to capsicum IPA craft beer sensory evaluation.
It is found that as capsicum Aqueous extracts additive amount increases, product appearance variation is little for the analysis from Fig. 2, but to foam It is larger with taste-affect.When capsicum Aqueous extracts additive amount is greater than 6%, peppery excitement is strong, and human body ability to accept is low, foam stability Decline.When capsicum Aqueous extracts additive amount is less than 4%, human body ability to accept is preferable, but peppery excitement is insufficient, can not embody product spy Property.With the increase of capsicum Aqueous extracts additive amount, sensory evaluation total score first increases and then decreases is in capsicum Aqueous extracts additive amount Highest when 4% shows that the capsicum IPA beer items of this additive amount are best in quality.
Comparative examples 2
This comparative examples has studied influence of the capsicum Aqueous extracts addition time to capsicum IPA craft beer, and capsicum water mentions The liquid addition time be respectively one time fermentation before, after one time fermentation and after secondary fermentation, remaining technical process and condition with implementation Example 1 is identical.
Theoretically, capsicum Aqueous extracts can add in each stage of fermentation, but analysis is found, add in the saccharification stage, Wort filtration is influenced, and declines raw material availability;The addition when boiling, although being conducive to the extraction of effective component, by It is larger in the amount of boiling, it is unfavorable for quality control;And added before and after fermentation, during tinning, quality is easy to control.So examining in detail The influence of different time addition to capsicum IPA craft beer before and after fermentation of capsicum Aqueous extracts is examined.
Table 3 is the capsicum IPA craft beer of addition capsicum Aqueous extracts brewing before and after one time fermentation and after secondary fermentation Physical and chemical index.
The physical and chemical index of the different addition times of table 3
Analysis is affected to fermentation it is found that add capsicum extract before one time fermentation from table 3, and it is heavy to influence yeast Drop property, addition influences the physical and chemical index of beer little after adding after one time fermentation with secondary fermentation.
Fig. 3 is that addition capsicum Aqueous extracts comment capsicum IPA craft beer sense organ before and after one time fermentation and after secondary fermentation The influence of valence.
The analysis from Fig. 3 is it is found that as capsicum Aqueous extracts add the variation of time, capsicum beer colours of wine, foam, mouth Taste, total score are in rising trend, this is primarily due to the addition of capsicum Aqueous extracts to the active influence of brewer's yeast.In one time fermentation Preceding addition capsicum Aqueous extracts, beer foam in 1min will disappear, and capsicum IPA craft beer fragrance is poor, has light Light pickled pepper flavor;Capsicum Aqueous extracts are added after one time fermentation, the fragrance of capsicum and beer is mixed in together, fragrance compared with It is good;Capsicum Aqueous extracts are added after secondary fermentation, minimum are influenced on ferment strength, but bad on fragrance influence, it is peppery The excitement of green pepper is stronger, not enough coordinates.In bottling, addition capsicum Aqueous extracts are more convenient after due to one time fermentation, and Smaller on the holding property influence of beer bubble, it is therefore preferable that adding capsicum Aqueous extracts after one time fermentation, gained capsicum IPA essence is made Each index of beer colours of wine, foam, taste is preferable.
Comparative examples 3
This comparative examples has studied influence of the different capsicum types to capsicum IPA craft beer, and capsicum type distinguishes stone Red No. 1 capsicum of column, qi xing paprika, two twigs of the chaste tree capsicums and firewood paste paprika, remaining technique and condition are same as Example 1.Institute Stating firewood paste paprika is Guizhou specialty, using millet starch, capsicum annum fasciculatum, sub warhead capsicum as raw material, using traditional handicraft, by extra dry red wine Capsicum is made with firewood is fried.
Table 4 is the physical and chemical index of the capsicum IPA craft beer of different capsicum types brewing.
The physical and chemical index of the addition variety classes capsicum Aqueous extracts of table 4
The capsicum Aqueous extracts of variety classes capsicum known to analysis influence the physical and chemical index of capsicum beer little from table 4.
Fig. 4 is the influence for adding variety classes capsicum Aqueous extracts to capsicum IPA craft beer sensory evaluation.Divide from Fig. 4 It is found that when addition capsicum type is two twigs of the chaste tree capsicums, qi xing paprika, overall gap is little for analysis;Adding capsicum type is that firewood paste is peppery When green pepper face, capsicum IPA craft beer pungent and bitter taste are relatively coordinated, but foam stability is poor, and foam duration is bad, this can It can be related with its silty structure.Red No. 1 capsicum of stone column is higher than other type capsicums in one score of foam, and taste fragrance is all better It is good, and total score highest.Comprehensive analysis is it is found that red No. 1 capsicum of the preferred stone column of capsicum type of capsicum IPA craft beer.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention Art scheme is modified or replaced equivalently, and without departing from the objective and range of the technical program, should all be covered in the present invention Scope of the claims in.

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.
CN201910543719.2A 2019-06-21 2019-06-21 A kind of capsicum IPA craft beer and its brewage process Pending CN110093220A (en)

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CN110467985A (en) * 2019-09-10 2019-11-19 苏州工业园区蓝枪鱼商贸有限公司 A kind of formula and processing technology of craft beer
CN110878241A (en) * 2019-12-27 2020-03-13 青岛啤酒股份有限公司 Wine-fragrance IPA beer and preparation method thereof
CN111040905A (en) * 2019-12-13 2020-04-21 浙江喜盈门啤酒有限公司 Method for making double-material IPA beer
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CN113801745A (en) * 2021-10-15 2021-12-17 广西壮族自治区农业科学院 Preparation method of polygonatum sibiricum fine-brewed beer
CN115975750A (en) * 2022-12-28 2023-04-18 青岛啤酒股份有限公司 Rattan pepper flavor cypress beer and preparation method thereof

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CN109825393A (en) * 2019-03-22 2019-05-31 青岛科海生物有限公司 A kind of production method of IPA beer

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CN110467985A (en) * 2019-09-10 2019-11-19 苏州工业园区蓝枪鱼商贸有限公司 A kind of formula and processing technology of craft beer
CN111040905A (en) * 2019-12-13 2020-04-21 浙江喜盈门啤酒有限公司 Method for making double-material IPA beer
CN110878241A (en) * 2019-12-27 2020-03-13 青岛啤酒股份有限公司 Wine-fragrance IPA beer and preparation method thereof
CN111718814A (en) * 2020-06-29 2020-09-29 四川大学 Refined pepper beer and preparation method thereof
CN111718814B (en) * 2020-06-29 2022-11-01 汉源县昊业科技有限公司 Refined pepper beer and preparation method thereof
CN112662495A (en) * 2021-01-21 2021-04-16 吉林省农业科学院 Production process of cyperus esculentus refined beer
CN113801745A (en) * 2021-10-15 2021-12-17 广西壮族自治区农业科学院 Preparation method of polygonatum sibiricum fine-brewed beer
CN113801745B (en) * 2021-10-15 2023-12-05 广西壮族自治区农业科学院 Preparation method of rhizoma polygonati refined beer
CN115975750A (en) * 2022-12-28 2023-04-18 青岛啤酒股份有限公司 Rattan pepper flavor cypress beer and preparation method thereof

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