CN111196956A - Method for improving beer quality by adding crystallized malt - Google Patents
Method for improving beer quality by adding crystallized malt Download PDFInfo
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- CN111196956A CN111196956A CN202010041783.3A CN202010041783A CN111196956A CN 111196956 A CN111196956 A CN 111196956A CN 202010041783 A CN202010041783 A CN 202010041783A CN 111196956 A CN111196956 A CN 111196956A
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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
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Abstract
The invention relates to a method for improving beer quality by adding crystallized malt, belonging to the technical field of beer brewing. The invention improves the quality of the brewed beer by adding a proper amount of crystallized malt (3-5%) in the brewing process. After a proper amount of crystallized malt is added, the fermentation performance of the beer is also improved, the alcoholic strength can be improved from 3.7 percent to 4.5 percent, and the fermentation degree is not changed. In addition, the brewed beer has richer flavor, the content of substances such as isobutyraldehyde, 2, 3-pentanedione, isovaleraldehyde and the like is obviously increased, so that the prepared beer has caramel flavor of crystallized malt, and the crystallized malt is endowed with brighter brownish red, so that the beer is attractive integrally.
Description
Technical Field
The invention relates to a method for improving beer quality by adding crystallized malt, belonging to the technical field of beer brewing.
Background
The home-brewed beer is a non-negligible development direction no matter at home or abroad, and has considerable market prospect. The raw material requirements of the refined beer are higher than those of the industrial beer. Malt is a main raw material for beer brewing, and can be classified into general malt and special malt. In addition to the use of normal malt, the fine-brewed beer must also be added with special malt, such as crystallized malt.
Crystalline malt, also known as caramel malt, belongs to roasted malt and refers to malt particles that exhibit stable crystal and glassy appearance. Roasted malt is a type of "specialty" malt which is finished by roasting at high temperatures, for example 130-. The crystalline malt is similar to the ordinary malt in the process of germination, and unlike the drying process required for the ordinary malt, the crystalline malt needs to be baked at a high temperature, and the baking process is directly substituted for the drying. The prepared green malt has the sugar substances crystallized during baking, and the formed crystallized sugar has caramelized long-chain molecules which are not decomposed by yeast during beer brewing and can be retained in the beer body, so that the brewed beer has the aroma of the malt and the sweet taste of caramel.
In the brewing process, a proper amount of crystallized malt is added to improve the quality of beer. Firstly, the unique flavor of the crystalline malt can increase the beer flavor level, and meanwhile, the color of the crystalline malt brought by baking can be brought into the beer, thereby improving the color of the beer. Finally, the addition of the crystallized malt also improves the fermentation performance of the beer and correspondingly improves the alcoholic strength. With the rise of fine-brewed beer, the demand of crystallized malt is increasing. The beer sold in the current market is seriously homogenized and has single taste, and the beer cannot meet the requirements of consumers. The beer flavor and color can be improved by adding crystallized malt.
Disclosure of Invention
Aiming at the problems of the prior art, the invention provides a method for improving the quality of beer by adding crystallized malt, and the quality of the beer prepared by adopting the method is greatly improved.
The first object of the present invention is to provide a method for improving the quality of beer by saccharifying and fermenting a raw material containing crystallized malt.
In one embodiment, the crystallized malt comprises 3 to 5% of the total mass of malt.
It is a second object of the present invention to provide a method for producing beer, comprising the steps of:
(1) crushing malt: respectively crushing the basic malt and the crystallized malt;
(2) saccharification: mixing the basic malt and the crystalline malt according to a certain proportion, adding water, preserving heat for 10-15 min at 50-55 ℃, then heating to 60-65 ℃, preserving heat for 60-80 min, then heating to 72 ℃, preserving heat for 8-12 min, finally heating to 75-80 ℃, and preserving heat for 8-15 min;
(3) washing the grains: filtering the saccharified wort obtained in the step (2) and the spent grains together, and washing the spent grains to obtain the wort;
(4) boiling: boiling filtered wort, adding hops when the wort is just boiled, and adding hops in batches after boiling for 40 min;
(5) inoculation: and filtering the boiled wort, adjusting the sugar degree to 11-13 DEG P, cooling the wort to room temperature, inoculating saccharomyces cerevisiae, and performing subsequent fermentation to obtain a beer finished product.
In one embodiment, the step (1) pulverizes malt to 2 mesh.
In one embodiment, the base malt, the crystalline malt and the crystalline malt are mixed in the step (2) such that the crystalline malt accounts for 3 to 5% of the total mass of the malt.
In one embodiment, the saccharification of step (2) is specifically: adding water of 52 ℃ into the mixed malt according to the proportion of 100g/350mL, preserving heat for 15min at 52 ℃, then heating to 65 ℃, preserving heat for 70min at 65 ℃, then heating to 72 ℃, preserving heat for 10min, finally heating to 78 ℃, and preserving heat for 10 min.
In one embodiment, the step (3) uses a boiling water wash tank.
In one embodiment, the step (4) of adding hops in batches is adding 0.2g/L wort of Margargin hops after boiling for 45min, adding 0.1g/L wort of Kascatt hops after boiling for 15min, and stopping heating.
In one embodiment, the stirring is continued during the boiling in step (4) to avoid bottom-sticking.
In one embodiment, the step (5) is implemented by inoculating Saccharomyces cerevisiae to make the concentration of Saccharomyces cerevisiae in wort be greater than or equal to 2.0 × 1010CFU/L。
In one embodiment, the specific steps of the subsequent fermentation are: controlling the fermentation temperature to be 20 ℃, finishing the main fermentation when the weight loss is less than 0.2g, and fermenting for 2-3 days after heating to 4 ℃.
In one embodiment, the method comprises the following specific steps:
(1) crushing malt: respectively crushing the basic malt and the crystalline malt;
(2) saccharification: the basic malt and the crystallized malt were mixed in a certain proportion, the total mass was 100g, and added to 350mL of distilled water at 52 ℃. Keeping the temperature at 52 ℃ for 15min under the condition of continuously stirring, then heating to 65 ℃, keeping the temperature at 65 ℃ for 70min, heating to 72 ℃, keeping the temperature for 10min, and finally heating to 78 ℃, and keeping the temperature for 10 min;
(3) washing the grains: filtering the saccharified wort and the spent grains, and washing the spent grains with boiling water to obtain 500mL of wort;
(4) boiling: heating and boiling filtered wort, adding 0.1g of maglucan hops when the wort is just boiled, boiling for 45min, adding 0.1g of maglucan hops, boiling for 15min, adding 0.05g of kasecart hops, and stopping heating;
(5) inoculating bacteria: filtering the boiled wort, adjusting the sugar degree to 12 DEG P, inoculating 0.1% of saccharomyces cerevisiae to ferment when the wort is cooled to room temperature, controlling the fermentation temperature to be 20 ℃, finishing main fermentation when the weight loss is less than 0.2g, heating to 4 ℃, and fermenting for 2-3 days to obtain the beer finished product.
The invention also claims beer obtained by fermentation by the method.
The invention also claims the application of the method in the refined beer.
The invention has the beneficial effects that: the invention improves the quality of the brewed beer by adding a proper amount of crystallized malt (3-5%) in the brewing process. After adding proper amount of crystallized malt, the alcoholic strength of beer can be raised from 3.7% to 4.5%, and its fermentation degree is not changed. In addition, the brewed beer has richer flavor, the content of substances such as isobutyraldehyde, 2, 3-pentanedione, isovaleraldehyde and the like is obviously increased, so that the prepared beer has caramel flavor of crystallized malt, and the crystallized malt is endowed with brighter brownish red, so that the beer is attractive integrally.
Detailed Description
Evaluation index of beer: alcohol degree, true concentration, original concentration, fermentation degree and chromaticity;
evaluation method of beer: the method for measuring the alcoholic strength, true concentration, original concentration, fermentation degree and chromaticity of the beer refers to the national standard beer analysis method (GB/T4928-.
Crystalline malt, chocolate malt, black malt were purchased from Yongshuntai malt group, Inc.
Preparing a saccharomyces cerevisiae seed solution: inoculating active dry yeast of Saccharomyces cerevisiae into sugar water containing 2% of white sugar, and activating to make the concentration of seed liquid be 2.0 × 109CFU/mL。
Example 1 Effect of adding different proportions of crystallized malt on beer quality
(1) Crushing malt: respectively crushing basic malt (barley) and crystalline malt with the crushing degree of 2 meshes;
(2) saccharification: crystalline malt and base malt were mixed so that the ratio of the crystalline malt to the total malt was 0%, 1%, 3%, 5%, respectively, and the total mass after mixing was 100g, and added to 350mL of distilled water at 52 ℃. Keeping the temperature at 52 ℃ for 15min under the condition of continuously stirring, then heating to 65 ℃, keeping the temperature at 65 ℃ for 70min, heating to 72 ℃, keeping the temperature for 10min, and finally heating to 78 ℃, and keeping the temperature for 10 min;
(3) washing the grains: filtering the saccharified wort and the spent grains, and washing the spent grains with boiling water to obtain 500mL of wort;
(4) boiling: heating filtered wort to boil, adding 0.1g of Maglucinon flos Lupuli when boiling, boiling for 45min, adding 0.1g of Maglucinon flos Lupuli, boiling for 15min, adding 0.05g of Cassegetum flos Lupuli, and stopping heating;
(5) inoculating bacteria: filtering the boiled wort, adjusting the sugar degree to 12P by using water, cooling to room temperature, inoculating 0.1% of saccharomyces cerevisiae, fermenting at 20 ℃ until the weight loss is less than 0.2g, heating to 4 ℃ and fermenting for 2-3 days to obtain the beer finished product.
The indices of the obtained beer are shown in Table 1. It can be seen that when the addition amount of the crystallized malt is 3%, the alcoholic strength, the true concentration and the original concentration of the beer reach the optimal values, and when the addition proportion is continuously increased, the alcoholic strength, the true concentration and the original concentration indexes of the beer begin to be reduced; when the amount of the crystalline malt was 5%, the degree of fermentation and color of the beer were slightly higher than 3%, but there was no significant difference.
Comparative example 1: adding 5% black malt
(1) Crushing malt: respectively pulverizing basic fructus Hordei Germinatus (semen Tritici Aestivi) and black fructus Hordei Germinatus to 2 mesh;
(2) saccharification: the black malt was mixed with the base malt in a proportion of 5% in a total mass of 100g, and added to 350mL of distilled water at 52 ℃. Keeping the temperature at 52 ℃ for 15min under the condition of continuously stirring, then heating to 65 ℃, keeping the temperature at 65 ℃ for 70min, heating to 72 ℃, keeping the temperature for 10min, and finally heating to 78 ℃, and keeping the temperature for 10 min;
(3) washing the grains: filtering the saccharified wort and the spent grains, and washing the grains with boiling water to obtain about 500mL of wort;
(4) boiling: heating and boiling filtered wort, adding 0.1g of maglucan hops when the wort is just boiled, boiling for 45min, adding 0.1g of maglucan hops, boiling for 15min, adding 0.05g of kasecart hops, and stopping heating;
(5) inoculating bacteria: filtering the boiled wort, adjusting the sugar degree to 12P by using water, cooling to room temperature, inoculating 0.1% of saccharomyces cerevisiae, fermenting at 20 ℃ until the weight loss is less than 0.2g, heating to 4 ℃ and fermenting for 2-3 days to obtain the beer finished product.
The indices of the obtained beer are shown in Table 1. It can be seen that when 5% rye malt was added, the degree of fermentation of the beer was similar, but the alcoholic strength, true strength, and original strength of the beer were all lower than 1%, 3%, and 5% crystallized malt.
Comparative example 2: adding 5% chocolate malt
(1) Crushing malt: respectively pulverizing basic fructus Hordei Germinatus (semen Tritici Aestivi) and chocolate fructus Hordei Germinatus to 2 mesh;
(2) saccharification: chocolate malt was mixed with base malt in a proportion of 5% in a total mass of 100g, and added to 350mL of distilled water at 52 ℃. . Keeping the temperature at 52 ℃ for 15min under the condition of continuously stirring, then heating to 65 ℃, keeping the temperature at 65 ℃ for 70min, heating to 72 ℃, keeping the temperature for 10min, and finally heating to 78 ℃, and keeping the temperature for 10 min;
(3) washing the grains: filtering the saccharified wort and the spent grains, and washing the grains with boiling water to obtain about 500mL of wort;
(4) boiling: heating and boiling filtered wort, adding 0.1g of maglucan hops when the wort is just boiled, boiling for 45min, adding 0.1g of maglucan hops, boiling for 15min, adding 0.05g of kasecart hops, and stopping heating;
(5) inoculating bacteria: filtering the boiled wort, adjusting sugar degree to 12 ° P with water, cooling to room temperature, inoculating 0.1% Saccharomyces cerevisiae to make the concentration of Saccharomyces cerevisiae in wort 2 × 1010And (5) fermenting at 20 ℃ until the weight loss is less than 0.2g, heating to 4 ℃, and fermenting for 2-3 days to obtain a finished beer product.
Example 2
The physical and chemical indexes of the beers prepared in example 1, comparative example 1 and comparative example 2 were measured, and the results are shown in Table 1. When 5% chocolate malt is added, the fermentation degree of the beer is similar, but the alcoholic strength, true concentration and original concentration of the beer are all lower than 1%, 3% and 5% of the crystallized malt.
TABLE 1 comparison of alcoholic strength, true concentration, original concentration, fermentation degree and color
As is clear from Table 1, the alcoholic strength of the beer with the addition of the crystallized malt was significantly higher than that without the addition of the crystallized malt, and the effect could not be achieved with the dark malt and the chocolate malt, and the degree of fermentation was not significantly changed even when the alcoholic strength was increased. In addition, the crystallized malt brings more sugar, improves the true concentration and the original concentration of the crystallized malt, increases the flavor of the beer and endows the beer with bright color.
Example 3
The flavor components of the beers added with 5% of the crystalline malt, the black malt and the chocolate malt were respectively tested, and the results are shown in table 2, and the beer fermented by the crystalline malt has significantly higher content of the flavor components than other special malt.
TABLE 2 types and contents of flavors and flavors for different beers
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method of producing beer, comprising the steps of:
(1) crushing malt: respectively crushing the basic malt and the crystallized malt;
(2) saccharification: mixing the basic malt and the crystalline malt according to a certain proportion to ensure that the crystalline malt accounts for 3-5% of the total mass of the malt; adding water, keeping the temperature at 50-55 ℃ for 10-15 min, then heating to 60-65 ℃, keeping the temperature for 60-80 min, then heating to 72 ℃, keeping the temperature for 8-12 min, and finally heating to 75-80 ℃, and keeping the temperature for 8-15 min;
(3) washing the grains: filtering the saccharified wort obtained in the step (2) and the spent grains together, and washing the spent grains to obtain the wort;
(4) boiling: boiling the wort obtained in the step (3), adding hops when the wort is just boiled, and adding the hops in batches after the wort is boiled for 40 min;
(5) inoculation: and (4) filtering the wort boiled in the step (4), adjusting the sugar degree to 11-13 DEG P, cooling the wort to room temperature, inoculating saccharomyces cerevisiae, and performing subsequent fermentation to obtain a beer finished product.
2. The method according to claim 1, wherein the saccharification of step (2) is in particular: adding water of 52 ℃ into the mixed malt according to the proportion of 100g/350mL, preserving heat for 15min at 52 ℃, then heating to 65 ℃, preserving heat for 70min at 65 ℃, then heating to 72 ℃, preserving heat for 10min, finally heating to 78 ℃, and preserving heat for 10 min.
3. The method as claimed in claim 1, wherein the step (3) is carried out by washing the spent grains with boiling water.
4. The method according to claim 1, wherein the step (4) of adding the hop in portions is adding 0.2g/L wort of Magugenon hop after boiling for 45min, adding 0.1g/L wort of Kascatt hop after further boiling for 15min, and stopping heating.
5. The method of claim 1, wherein step (4) is carried out with continuous stirring during boiling.
6. The method of claim 1, wherein the step (5) comprises inoculating Saccharomyces cerevisiae to make the concentration of Saccharomyces cerevisiae in wort not less than 2.0 x 1010CFU/L。
7. A method for improving the quality of beer is characterized in that raw materials containing crystalline malt are saccharified and fermented to prepare beer; the crystallized malt accounts for 3-5% of the total mass of the malt.
8. The method as claimed in claim 7, wherein the improving of the quality of the white spirit is to improve the alcohol content and the content of isobutyraldehyde, 2, 3-pentanedione and isovaleraldehyde.
9. A beer produced by the method of any one of claims 1 to 6.
10. Use of the process of claim 7 or 8 in the production of a beer for fine brewing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112920918A (en) * | 2021-03-23 | 2021-06-08 | 青岛啤酒股份有限公司 | Acid beer and preparation method thereof |
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- 2020-01-15 CN CN202010041783.3A patent/CN111196956A/en active Pending
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112920918A (en) * | 2021-03-23 | 2021-06-08 | 青岛啤酒股份有限公司 | Acid beer and preparation method thereof |
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