CN110387297B - Method for preparing selenium-containing black tao beer - Google Patents
Method for preparing selenium-containing black tao beer Download PDFInfo
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- CN110387297B CN110387297B CN201910221345.2A CN201910221345A CN110387297B CN 110387297 B CN110387297 B CN 110387297B CN 201910221345 A CN201910221345 A CN 201910221345A CN 110387297 B CN110387297 B CN 110387297B
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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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
- 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
- C12C5/00—Other raw materials for the preparation of beer
Abstract
The invention discloses a preparation method of selenium-containing black stout beer, which comprises the steps of preparing malt material, saccharifying, filtering, boiling, fermenting, post-cooking to prepare finished products and the like, wherein different amino acids are generated during saccharifying, so that the black stout beer has different flavors, the proportion of wheat is controlled, the content of foaming protein is improved, and the foam-holding property of beer foam is improved.
Description
The technical field is as follows:
the invention relates to a beer brewing process, in particular to a preparation method of black tao beer containing selenium.
Background art:
beer is a common beverage for people, and the traditional beer beverage has single function and flavor. With the development of the variety of beer and the demand of consumers for product individualization, the production of various types of beer is also increasing, and therefore, there is developed a brewed beer having both excellent quality and a unique flavor and a high-quality characteristic. So as to meet the beer products needed by different marketers.
The hot water hot spring is located in a hot water town 15 kilometers away from southwest of the city of Yichun, which has more than 800 years of history, and is verified by the inspection of Chinese preventive medical society to be the only high-quality hot spring which can be comparable with the Exon hot spring of France in China, and the hot water hot spring is a rare selenium-rich hot spring at home and abroad.
The temperature of the hot water hot spring is kept at 68-72 ℃ throughout the year, the water is clear and transparent, colorless and tasteless, contains more than 20 trace elements necessary for human bodies, particularly has very strong physiological activity, is a rare selenium-rich hot spring, and has obvious effects of building body and resisting cancer. The hot water hot spring water has good health care, prevention and treatment effects, has unique curative effects on motor system and nervous system diseases such as rheumatism, rheumatoid disease, scapulohumeral periarthritis, sciatica, cervical spondylosis, lumbar intervertebral disc protrusion, lumbar muscle strain and the like, and also has obvious curative effects on cardiovascular, digestive and urinary system diseases.
Research shows that most of reduced substances in beer exist in fresh beer, and the refined beer has light color, clarity, transparency, bright appearance, rich amino acid and soluble protein and high nutritive value. The refined beer is filtered and sterilized by a physical method, so that more nutritional components are reserved, the quality is fresh, the life vitality of the beer is reserved to the maximum extent, the taste is delicious, and the refined beer is more popular with consumers.
The method for brewing the refined fresh beer by using the selenium-containing hot spring water in the Yichun hot soup utilizes the natural hot spring selenium element and various trace elements beneficial to human bodies to improve the quality function of the beer, so that the beer has the performance of beer wine, the cancer prevention and the health care effects of the hot spring water in the hot soup on the human bodies are kept, and the beer has the advantages of rich foam, rich fragrance, mellow taste and easiness in drinking.
Therefore, how to combine with the prior art makes the production process and the processing process thereof scientific and reasonable, the operation is simple, and the health care effects of no profound and clear color, high bitterness, thin foam and no selenium of the traditional black beer wine are solved; through the secondary fermentation under the action of the prepared fermentable syrup, the produced black heavy beer has the bouquet of bitter coffee and black chocolate, the taste is like the mellow taste of milk, the bitterness is moderate, the wine body is bright black, the foam is soft and is hung on a cup for a long time, and the selenium-containing warm spring water (hard water) and the black beer are perfectly fused to prepare the selenium-containing easy-to-drink black refined beer which is suitable for the taste of Chinese people and has the health care effect. Compared with the traditional beer, the product has rich and unique functions and flavor, can meet different requirements of consumers, further enriches and expands the types of beer, and has wide development prospect.
The invention content is as follows:
the invention provides a preparation method of black tao beer containing selenium, aiming at the defects of the prior art, the preparation method provides black refined tao beer with different tastes and health care function to human bodies for the market. And the production process is simple, the beer can be produced and prepared on the original beer production device and facilities, and meanwhile, the beer is green and environment-friendly.
The invention discloses a method for preparing selenium-containing black tao beer, which comprises the steps of preparing malt material, preparing sugaring material, filtering, boiling, fermenting, and after-ripening and storing to prepare selenium-containing black beer; the method comprises the following steps:
1) preparing malt materials, namely performing impurity removal treatment on 58-68% of malty malt, 5-9% of Munich malt, 5-9% of oatmeal, 4-8% of barley flakes, 3-7% of chocolate malt, 3-6% of burnt malt, 2-5% of roasted barley and 1-4% of dark burnt malt in percentage by mass, and then grinding the materials by a grinder to obtain the malt materials; the impurity removal treatment is to soak the malt or barley raw materials in the mass ratio in a wheat soaking device with water to remove floating wheat and impurities;
2) saccharifying, namely adding mineral water into the malt material prepared in the step 1) to carry out saccharification till the iodine reaction is finished to prepare saccharified malt juice; the mineral water is selenium-containing mineral water;
3) filtering, namely filtering the saccharified wort obtained in the step 2) by adopting a grain washing filtering mode, and simultaneously adding mineral water during grain washing filtering to obtain clear wort through filtering;
4) decocting, adding flos Lupuli into succus Hordei Germinatus by stages, decocting for 60-80min, stopping heating after boiling, adding flos Lupuli after rotary settling, continuously boiling, and maintaining for 8-15 min; preparing the boiled wort;
5) cooling the boiled wort obtained in the step 4), putting the cooled boiled wort in a fermentation device, adding yeast to ferment in an oxygen-filled state, adopting staged fermentation, controlling the time of a main fermentation period to be 7-14 days, adding fermentable syrup into the fermentation device after the main fermentation is finished, canning, standing for 14-18 days, and finishing secondary fermentation to obtain a fermented beer liquid;
6) after-ripening, and making into finished products,
cooling the fermented beer liquid prepared in the step 5) to low temperature, refrigerating for 5-15 days under the low temperature state, and thus obtaining the black stout beer containing selenium.
The invention relates to a preparation method of selenium-containing black tao beer, which comprises the step 2) of saccharification treatment, wherein the saccharification reaction is carried out firstly, then the constant-temperature reaction is carried out until the iodine reaction is finished, the saccharification reaction temperature is controlled to be 45-55 ℃, the time is 35-40 min, the constant-temperature reaction temperature is 65-75 ℃, the time is 20-30 min, and the mass ratio of malt material to added mineral water is controlled to be 1: 3-5.
The invention relates to a preparation method of black tao beer containing selenium, which comprises the following steps of 3) filtering, wherein the water adding amount of mineral water during grain washing and filtering is controlled to be 0.4-0.55 l of water per liter of wort, and meanwhile, a lactose liquid is controlled to be added into the wort during filtering, so that the chromaticity of the wort is controlled to be 150-155 EBC.
Preferably, the step 4) is boiling, hops are added into the wort in stages, the first hop addition is controlled, 4-5% of the total addition of hops is added after boiling for 10-20 minutes, and various kinds of soaked noodles during boiling are eliminated; adding hops for the second time, wherein 55-60% of the total addition of hops is added after boiling for 40-55 minutes, and extracting a-acid to promote the generation of iso-a-acid; the third hop adding step is to add the rest hops 10 minutes before the boiling is finished; the total addition amount of the hop is controlled to be 0.1 to 0.2 weight percent of the mass of the beer.
1, the preparation method of the black stout beer containing selenium preferably comprises the step 5) of fermentation, wherein yeast is added for fermentation in an aerated state, and the addition amount of the yeast is controlled to be 0.6-1.2 wt% of the quality of the boiled wort; the amount of charged oxygen is calculated according to the following calculation formula:
oxygen charge = estimated oxygen charge mg/wort boiled at fermentation amount l + amount of auxiliary fermentation material l x (1-oxygen charge loss%);
the auxiliary fermentation material amount = the addition amount of hops, the addition amount of fermentation syrup and the addition amount of lactose liquid.
The preparation method of the black stout beer containing selenium comprises the steps of 6), after-ripening, and refrigerating after removing residual yeast and condensed solids, wherein the refrigerating temperature is controlled to be-0.5-5 ℃ and the refrigerating time is 6-8 days.
The invention relates to a preparation method of selenium-containing black tao beer, preferably, the mineral water is selenium-containing mineral water, and the mass content mg/l of each trace element is as follows: 0.002-0.017% of selenium, 1.0-2.30% of potassium, 11.90-34.2% of sodium, 3.50-12.00% of calcium, 0.10-1.00% of magnesium, 50.20-89.50% of metasilicic acid, 123.00-201.0% of soluble total solid and 0.07-0.180% of lithium, and the pH value of the selenium-enriched mineral water is controlled to be 7.6-8.10.
The invention discloses a preparation method of selenium-containing black tao beer, which comprises the steps of controlling the proportion of malt and producing different amino acids during saccharification, so that the black tao beer has different flavors, controlling the proportion of wheat, improving the content of foaming protein and improving the foam-holding property of beer foam, controlling the extraction time of hops and adjusting the bitterness value, wherein in the boiling process of the hops, the water-insoluble α -acid is converted into water-soluble iso- α -acid, and the isomerization degree is intensified along with the extension of the boiling time, so that the different extraction time of the hops in a boiling pot has greater influence on the bitterness value of final wheat juice.
The invention uses two saccharification processes, the low temperature is gradually increased to the high temperature, in order to prevent various enzymes in the malt from being damaged due to the high temperature, and improve the saccharification leaching rate, thereby leading the wort to be rich in amino acid, sugar and vitamin.
The invention discloses a method for preparing selenium-containing black tao beer, which has the nutrition, fragrance and taste of beer. Compared with the traditional beer, the product has rich and unique functions and flavor, can meet different requirements of consumers, further enriches and expands the types of the beer, and has wide development prospect. The brewing process is novel, the equipment investment is small, the process is advanced, and the effective ingredients in the mineral water are effectively reserved.
The invention discloses a simple process preparation method of a selenium-containing black tao beer, which comprises the following steps:
dried and prefabricated malt → grinding → adding selenium mineral water, saccharifying → boiling, hop → filtering, settling + yeast, adding selenium mineral water → wort cooling → fermentation + oxygenation and adding yeast → bottling or canning + fermentable syrup → refrigeratory refrigeration → finished product.
The black tao beer containing selenium prepared by the method of the invention meets the following quality technical requirements, and the main indexes are as follows:
1. sensory index
Sensory evaluation of selenium-containing Black stout beer:
external light: bright black, profound and transparent
Foaming: soft foam cup capable of hanging for long time
And (3) taste: the bitter coffee has the bouquet of bitter coffee and black chocolate, tastes mellow like milk, has moderate bitter taste, and is fresh and natural.
2. Physical and chemical indexes
2. Physical and chemical indexes
The original wort concentration is more than or equal to 12.7P, the alcoholic strength is more than or equal to 4.5 percent, v/v and the acidity (by acetic acid) are expressed by total acid, and the total acid is less than 4.0 mL/100 mL;
3. the total number of bacteria is less than or equal to 50cfu/ml according to the microbiological indexes (meeting the GB 2758-,
coliform bacteria group is less than 3MPN/100ml, and pathogenic bacteria can not be detected.
The selenium-containing black tao beer product prepared by the method has the following quality detection results according to GB/4927-:
the physical and chemical indexes of the black tao beer containing selenium prepared by the method are as follows:
TABLE 1 physicochemical indexes of selenium-containing black stout beer
The specific implementation mode is as follows:
the technical solution of the present invention will be further described in detail with reference to the following specific examples.
Example 1
The invention provides a method for preparing black tao beer containing selenium, comprising the steps of preparing malt material, preparing sugaring material, filtering, boiling, fermenting, and after-ripening and storing to prepare black beer containing selenium; the method mainly comprises the following steps:
1) preparing malt materials, namely preparing and pre-preparing 64% of malts, 7% of Munich malts, 7% of oatmeal, 6% of barley flakes, 5% of chocolate malts, 4% of burnt malt, 5% of roasted barley and 2% of dark burnt malt according to the mass percentage; firstly, removing impurities, then adding the malt into a grinding device, and grinding the malt by a grinder to obtain malt material; the impurity removing treatment is to soak the malt or barley raw materials in the mass ratio in a wheat soaking device with water to remove floating wheat and impurities, the water used in the step can be mineral water or common water, and the mineral water containing selenium is used for improving the selenium content of the black stout beer containing selenium; the mineral water is selenium-containing mineral water, and under the condition that no special requirement exists, the added mineral water is selected from 68-72 ℃ selenium-containing mineral water in Yichun Wen Tangzhen; the mass content mg/l of each trace element is as follows: 0.002-0.017% of selenium, 1.0-2.30% of potassium, 11.90-34.2% of sodium, 3.50-12.00% of calcium, 0.10-1.00% of magnesium, 50.20-89.50% of metasilicic acid, 123.00-201.0% of soluble total solid, 0.07-0.180% of lithium and the pH value of selenium-rich mineral water is 7.6-8.10;
2) and (2) saccharifying, namely adding mineral water into the malt material prepared in the step 1), performing saccharification reaction, and then performing constant-temperature reaction until the iodine reaction is finished, wherein the saccharification reaction temperature is controlled to be 45-55 ℃, the constant-temperature reaction temperature is controlled to be 65-75 ℃, the constant-temperature reaction temperature is controlled to be 35-40 min, the constant-temperature reaction temperature is controlled to be 20-30 min, and the mass ratio of the malt material to the added mineral water is controlled to be 1: 3-5;
3) and (3) filtering, namely filtering the saccharified wort in the step (2) by adopting a grain washing filtering mode, simultaneously adding mineral water during grain washing filtering, controlling the water adding amount of the mineral water during grain washing filtering to be 0.4-0.55 l of water/l of wort, finishing when the grain washing residual sugar is lower than 3 oP, and simultaneously controlling the addition of lactose liquid into the wort during the filtering process to control the chromaticity of the wort to be 150-155 EBC. Filtering to obtain clear wort;
4) boiling, adding hops into wort in stages, boiling for 60-80min, and stopping heating, wherein the specific operation of the embodiment is to control the first hop addition, add 4-5% of the total hop addition amount in boiling for 10-20 min, and eliminate various soaked surfaces in boiling; adding hops for the second time, wherein 55-60% of the total addition of hops is added after boiling for 40-55 minutes, and extracting a-acid to promote the generation of iso-a-acid; the third hop adding step is to add the rest hops 10 minutes before the boiling is finished; the total addition amount of the hop is controlled to be 0.1 to 0.2 weight percent of the mass of the beer. Preparing the boiled wort;
5) fermenting, namely cooling the boiled wort obtained in the step 4), putting the cooled boiled wort into a fermentation device, adding yeast for fermentation in an oxygen-filled state, and controlling the addition amount of the yeast to be 0.6-1.2 wt% of the quality of the boiled wort by adopting stage fermentation; the amount of charged oxygen is calculated according to the following calculation formula:
oxygen charge = estimated oxygen charge mg/wort boiled at fermentation amount l + amount of auxiliary fermentation material l x (1-oxygen charge loss%);
the auxiliary fermentation material quantity = the addition quantity of the hops, the addition quantity of the fermentation syrup and the addition quantity of the lactose liquid;
controlling the time of the main fermentation period to be 7-14 days, adding fermentable syrup into a fermentation device after the main fermentation is finished, then canning, standing for 14-18 days, finishing the secondary fermentation, adding yeast, and fermenting to obtain a fermented beer liquid;
6) after-ripening, and making into finished products,
and (3) cooling the fermented beer liquid prepared in the step 5) to a low temperature, refrigerating under the low temperature state, wherein the refrigerating temperature is controlled to be-0.5-5 ℃, and the refrigerating time is 6-8 days, so that the black stout beer containing selenium is prepared.
Example 2
The invention provides a method for preparing black tao beer containing selenium, comprising the steps of preparing malt material, preparing sugaring material, filtering, boiling, fermenting, and after-ripening and storing to prepare black beer containing selenium; the method mainly comprises the following steps:
1) preparing malt materials, namely preparing and pre-preparing 64% of malts, 7% of Munich malts, 7% of oatmeal, 6% of barley flakes, 5% of chocolate malts, 4% of burnt malt, 5% of roasted barley and 2% of dark burnt malt according to the mass percentage; firstly, removing impurities, then adding the malt into a grinding device, and grinding the malt by a grinder to obtain malt material; the impurity removing treatment is to soak the malt or barley raw materials in the mass ratio in a wheat soaking device with water to remove floating wheat and impurities, the water used in the step can be mineral water or common water, and the mineral water containing selenium is used for improving the selenium content of the black stout beer containing selenium; the mineral water is selenium-containing mineral water, and under the condition that no special requirement exists, the added mineral water is selected from 68-72 ℃ selenium-containing mineral water in Yichun Wen Tangzhen; the mass content mg/l of each trace element is as follows: 0.002-0.017% of selenium, 1.0-2.30% of potassium, 11.90-34.2% of sodium, 3.50-12.00% of calcium, 0.10-1.00% of magnesium, 50.20-89.50% of metasilicic acid, 123.00-201.0% of soluble total solid, 0.07-0.180% of lithium and the pH value of selenium-rich mineral water is 7.6-8.10;
2) and (2) saccharifying, namely adding mineral water into the malt material prepared in the step 1), performing saccharification reaction, and then performing constant-temperature reaction until the iodine reaction is finished, wherein the saccharification reaction temperature is controlled to be 45-55 ℃, the constant-temperature reaction temperature is controlled to be 65-75 ℃, the constant-temperature reaction temperature is controlled to be 35-40 min, the constant-temperature reaction temperature is controlled to be 20-30 min, and the mass ratio of the malt material to the added mineral water is controlled to be 1: 3-5. (ii) a
3) And (3) filtering, namely filtering the saccharified wort in the step (2) by adopting a grain washing filtering mode, simultaneously adding mineral water during grain washing filtering, controlling the water adding amount of the mineral water during grain washing filtering to be 0.4-0.55 l of water/l of wort, finishing when the grain washing residual sugar is lower than about 3 oP, and simultaneously controlling the addition of lactose liquid into the wort during the filtering process to control the chromaticity of the wort to be 150-155 EBC. Filtering to obtain clear wort;
4) boiling, adding hop into wort in stages, boiling for 80min totally, and stopping heating after boiling, wherein the specific operation of the embodiment is that the first hop adding is controlled to add 30% of the total hop adding amount when boiling for 5-10 min, the second hop adding is controlled to add 30% of the total hop adding amount when boiling for 30-35 min, and the third hop adding is controlled to add the remaining 40% of hop when boiling for 60 min; the total addition amount of the hop is controlled to be 0.1 to 0.2 weight percent of the mass of the beer. Preparing the boiled wort;
5) fermenting, namely cooling the boiled wort obtained in the step 4), putting the cooled boiled wort into a fermentation device, adding yeast for fermentation in an oxygen-filled state, and controlling the addition amount of the yeast to be 0.6-1.2 wt% of the quality of the boiled wort by adopting stage fermentation; the amount of charged oxygen is calculated according to the following calculation formula:
the oxygen filling amount = estimated oxygen filling amount mg/(wort boiled during fermentation amount l + auxiliary fermentation material amount l) × (1-oxygen filling amount loss%);
the auxiliary fermentation material quantity = the addition quantity of the hops, the addition quantity of the fermentation syrup and the addition quantity of the lactose liquid; controlling the time of the main fermentation period to be 7-14 days, adding fermentable syrup into a fermentation device after the main fermentation is finished, then canning, standing for 14-18 days, finishing the secondary fermentation, adding yeast, and fermenting to obtain a fermented beer liquid;
6) after-ripening, and making into finished products,
and (3) cooling the fermented beer liquid prepared in the step 5) to a low temperature, refrigerating under the low temperature state, wherein the refrigerating temperature is controlled to be-0.5-5 ℃, and the refrigerating time is 6-8 days, so that the black stout beer containing selenium is prepared.
Example 3
The invention provides a method for preparing black tao beer containing selenium, comprising the steps of preparing malt material, preparing sugaring material, filtering, boiling, fermenting, and after-ripening and storing to prepare black beer containing selenium; the method mainly comprises the following steps:
1) preparing malt materials, namely preparing and pre-preparing 62% of malts, 5% of Munich malts, 6% of oatmeal, 4% of barley flakes, 6% of chocolate malts, 7% of burnt malt, 5% of roasted barley and 5% of dark burnt malt according to the mass percentage; firstly, removing impurities, then adding the malt into a grinding device, and grinding the malt by a grinder to obtain malt material; the impurity removing treatment is to soak the malt or barley raw materials in the mass ratio in a wheat soaking device with water to remove floating wheat and impurities, the water used in the step can be mineral water or common water, and the mineral water containing selenium is used for improving the selenium content of the black stout beer containing selenium; the mineral water is selenium-containing mineral water, and under the condition that no special requirement exists, the added mineral water is selected from 68-72 ℃ selenium-containing mineral water in Yichun Wen Tangzhen; the mass content mg/l of each trace element is as follows: 0.002-0.017% of selenium, 1.0-2.30% of potassium, 11.90-34.2% of sodium, 3.50-12.00% of calcium, 0.10-1.00% of magnesium, 50.20-89.50% of metasilicic acid, 123.00-201.0% of soluble total solid, 0.07-0.180% of lithium and the pH value of selenium-rich mineral water is 7.6-8.10;
2) and (2) saccharifying, namely adding mineral water into the malt material prepared in the step 1), performing saccharification reaction, and then performing constant-temperature reaction until the iodine reaction is finished, wherein the saccharification reaction temperature is controlled to be 45-55 ℃, the constant-temperature reaction temperature is controlled to be 65-75 ℃, the constant-temperature reaction temperature is controlled to be 35-40 min, the constant-temperature reaction temperature is controlled to be 20-30 min, and the mass ratio of the malt material to the added mineral water is controlled to be 1: 3-5. (ii) a
3) And (3) filtering, namely filtering the saccharified wort in the step (2) by adopting a grain washing filtering mode, simultaneously adding mineral water during grain washing filtering, controlling the water adding amount of the mineral water during grain washing filtering to be 0.4-0.55 l of water/l of wort, finishing when the grain washing residual sugar is lower than about 3 oP, and simultaneously controlling the addition of lactose liquid into the wort during the filtering process to control the chromaticity of the wort to be 150-155 EBC. Filtering to obtain clear wort;
4) boiling, adding hops into wort in stages, boiling for 60-80min, and stopping heating, wherein the specific operation of the embodiment is to control the first hop addition, add 4-5% of the total hop addition amount in boiling for 10-20 min, and eliminate various soaked surfaces in boiling; adding hops for the second time, wherein 55-60% of the total addition of hops is added after boiling for 40-55 minutes, and extracting a-acid to promote the generation of iso-a-acid; the third hop adding step is to add the rest hops 10 minutes before the boiling is finished; the total addition amount of the hop is controlled to be 0.1 to 0.2 weight percent of the mass of the beer. Preparing the boiled wort;
5) fermenting, namely cooling the boiled wort obtained in the step 4), putting the cooled boiled wort into a fermentation device, adding yeast for fermentation in an oxygen-filled state, and controlling the addition amount of the yeast to be 0.6-1.2 wt% of the quality of the boiled wort by adopting stage fermentation; the amount of charged oxygen is calculated according to the following calculation formula:
the oxygen filling amount = estimated oxygen filling amount mg/(wort boiled during fermentation amount l + auxiliary fermentation material amount l) × (1-oxygen filling amount loss%);
the auxiliary fermentation material quantity = the addition quantity of the hops, the addition quantity of the fermentation syrup and the addition quantity of the lactose liquid; controlling the time of the main fermentation period to be 7-14 days, adding fermentable syrup into a fermentation device after the main fermentation is finished, then canning, standing for 14-18 days, finishing the secondary fermentation, adding yeast, and fermenting to obtain a fermented beer liquid;
6) after-ripening, and making into finished products,
and (3) cooling the fermented beer liquid prepared in the step 5) to a low temperature, refrigerating under the low temperature state, wherein the refrigerating temperature is controlled to be 0-3 ℃, and the refrigerating time is 6-8 days, so that the selenium-containing black Tao beer is prepared.
2. Comparative examples
The preparation method of the beer of the comparative example is carried out according to the prior art scheme or the following method, comprising the steps of preparing malt material, preparing sugaring material, filtering, boiling, fermenting, and after-ripening and storing to prepare selenium-containing black beer; the method mainly comprises the following steps:
1) preparing malt materials, namely preparing and pre-preparing 64% of malts, 7% of Munich malts, 7% of oatmeal, 6% of barley flakes, 5% of chocolate malts, 4% of burnt malt, 5% of roasted barley and 2% of dark burnt malt according to the mass percentage; firstly, removing impurities, then adding the malt into a grinding device, and grinding the malt by a grinder to obtain malt material; the impurity removing treatment is to soak the malt or barley raw materials with the mass ratio in a wheat soaking device with water to remove floating wheat and impurities,
2) saccharifying, namely adding common water into the malt material prepared in the step 1), performing saccharification reaction, and then performing constant-temperature reaction until the iodine reaction is finished, wherein the saccharification reaction temperature is controlled to be 45-55 ℃, the constant-temperature reaction temperature is controlled to be 65-75 ℃, the constant-temperature reaction temperature is controlled to be 35-40 min, the constant-temperature reaction temperature is controlled to be 20-30 min, and the mass ratio of the malt material to the added common water is controlled to be 1: 3-5. (ii) a
3) And (3) filtering, namely filtering the saccharified wort in the step (2) by adopting a grain washing filtering mode, simultaneously adding common water during grain washing filtering, controlling the water adding amount of the common water during grain washing filtering to be 0.4-0.55 l of water/l of wort, finishing when the residual sugar in the grain washing is lower than about 3 oP, and simultaneously controlling the addition of lactose liquid into the wort during the filtering process to control the chromaticity of the wort to be 150-155 EBC. Filtering to obtain clear wort;
4) boiling, adding hops into wort in stages, boiling for 60-80min, and stopping heating, wherein the specific operation of the embodiment is to control the first hop addition, add 4-5% of the total hop addition amount in boiling for 10-20 min, and eliminate various soaked surfaces in boiling; adding hops for the second time, wherein 55-60% of the total addition of hops is added after boiling for 40-55 minutes, and extracting a-acid to promote the generation of iso-a-acid; the third hop adding step is to add the rest hops 10 minutes before the boiling is finished; the total addition amount of the hop is controlled to be 0.1 to 0.2 weight percent of the mass of the beer. Preparing the boiled wort;
5) fermenting, namely cooling the boiled wort obtained in the step 4), putting the cooled boiled wort into a fermentation device, adding yeast for fermentation in an oxygen-filled state, and controlling the addition amount of the yeast to be 0.6-1.2 wt% of the quality of the boiled wort by adopting stage fermentation; the amount of oxygen charge is controlled according to prior art methods;
the auxiliary fermentation material quantity = the addition quantity of the hops, the addition quantity of the fermentation syrup and the addition quantity of the lactose liquid; controlling the time of the main fermentation period to be 7-14 days, adding fermentable syrup into a fermentation device after the main fermentation is finished, then canning, standing for 14-18 days, finishing the secondary fermentation, adding yeast, and fermenting to obtain a fermented beer liquid;
6) after-ripening, and making into finished products,
and (3) cooling the fermented beer liquid prepared in the step 5) to a low temperature, refrigerating under the low temperature state, wherein the refrigerating temperature is controlled to be-0.5-5 ℃, and the refrigerating time is 6-8 days, so that the black stout beer containing selenium is prepared.
3. Comparison of the different effects produced by the invention and the comparative examples is illustrative.
The experimental results of the above examples are shown in the following table:
| example numbering | Alcohol degree/% vo1 | Raw wort concentration/oP | Total acid mL/100mL | Foam retention/s | Selenium content mg/l | Quality grade |
| Example 1 | 5.8 | 13.3 | 2.6 | 261 | 0.0085 | Excellence in |
| Example 2 | 5.3 | 13.1 | 3.5 | 232 | 0.0032 | First-class |
| Example 3 | 5.5 | 13.1 | 3.2 | 245 | 0.0054 | First-class |
| Comparative examples | 5.1 | 12.9 | 3.8 | 210 | - | First-class |
The black stout beer has different flavors by controlling the proportion of the malt, and meanwhile, the proportion of the wheat is controlled, so that the content of foaming protein is improved, and the foam-holding property of beer foam is improved; by controlling the addition mode of hops, adjusting the bitterness value and comparing the addition of common water and mineral water, the selenium element and the beer are combined, and the health care effect of the selenium element on human bodies is inherited.
The above technical solutions and the above embodiments are the best embodiments of the present invention. The protection scope of the present invention should not be limited by the above description, and modifications or simple substitutions by those skilled in the art should be made without departing from the protection scope of the present invention.
Claims (1)
1. A method for preparing black tao beer containing selenium comprises preparing malt material, making saccharified material, filtering, decocting, fermenting, and storing to obtain black beer containing selenium; the method is characterized by comprising the following steps:
1) preparing malt materials, namely removing impurities from 58-68% of malts, 5-9% of Munich malts, 5-9% of oatmeal, 4-8% of barley flakes, 3-7% of chocolate malts, 3-6% of scorched malt, 2-5% of roasted barley and 1-4% of dark scorched malt according to mass percentage, and grinding the materials by a grinder to obtain the malt materials; the impurity removal treatment is to soak the malt or barley raw materials in the mass ratio in a wheat soaking device with water to remove floating wheat and impurities;
2) saccharifying, namely adding mineral water into the malt material prepared in the step 1) to carry out saccharification till the iodine reaction is finished to prepare saccharified malt juice; the saccharification treatment is to perform saccharification reaction and then perform constant temperature reaction until the iodine reaction is finished, the saccharification reaction temperature is controlled to be 45-55 ℃, the time is 35-40 min, the constant temperature reaction temperature is 65-75 ℃, the time is 20-30 min, and the mass ratio of malt material to added mineral water is controlled to be 1: 3-5;
3) filtering, namely filtering the saccharified wort obtained in the step 2) by adopting a grain washing filtering mode, and simultaneously adding mineral water during grain washing filtering to obtain clear wort through filtering; wherein the water adding amount of mineral water during the filtration of the washing tank is controlled to be 0.4-0.55 l of water/l of wort, and simultaneously, the lactose liquid is controlled to be added into the wort during the filtration process, so that the chromaticity of the wort is controlled to be 150-155 EBC;
4) decocting, adding flos Lupuli into succus Hordei Germinatus by stages, decocting for 60-80min, stopping heating after boiling, adding flos Lupuli after rotary settling, continuously boiling, and maintaining for 8-15 min; preparing the boiled wort; wherein, the hop is added into the wort in stages, the first hop addition is controlled, 4-5% of the total addition of the hop is added after boiling for 10-20 minutes, and various foams during boiling are eliminated; adding hops for the second time, wherein 55-60% of the total addition of hops is added after boiling for 40-55 minutes, and extracting a-acid to promote the generation of iso-a-acid; the third hop adding step is to add the rest hops 10 minutes before the boiling is finished; controlling the total addition amount of hop to be 0.1-0.2 wt% of the beer;
5) cooling the boiled wort obtained in the step 4), putting the cooled boiled wort in a fermentation device, adding yeast to ferment in an oxygen-filled state, adopting staged fermentation, controlling the time of a main fermentation period to be 7-14 days, adding fermentable syrup into the fermentation device after the main fermentation is finished, canning, standing for 14-18 days, and finishing secondary fermentation to obtain a fermented beer liquid; the fermentation is carried out by adding yeast in an aerated state, and controlling the adding amount of the yeast to be 0.6-1.2 wt% of the quality of the boiled wort; the amount of charged oxygen is calculated according to the following calculation formula: the oxygen filling amount = estimated oxygen filling amount mg/(wort boiled during fermentation amount l + auxiliary fermentation material amount l) × (1-oxygen filling amount loss%); the auxiliary fermentation material quantity = the addition quantity of the hops, the addition quantity of the fermentation syrup and the addition quantity of the lactose liquid;
6) after-ripening, and making into finished products,
removing residual yeast and condensed solids from the fermented beer liquid prepared in the step 5), and then carrying out cold storage, wherein the cold storage temperature is controlled to be-0.5-5 ℃, and the cold storage time is 6-8 days, so that the selenium-containing black Tao beer is prepared;
the mineral water is selenium-containing mineral water, and the mass content of each trace element is as follows: 0.002-0.017% of selenium, 1.0-2.30% of potassium, 11.90-34.2% of sodium, 3.50-12.00% of calcium, 0.10-1.00% of magnesium, 50.20-89.50% of metasilicic acid, 123.00-201.0% of soluble total solid and 0.07-0.180% of lithium, and the pH value of the selenium-enriched mineral water is controlled to be 7.6-8.10.
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