CN111454799A - Flavored malt beer and preparation method thereof - Google Patents
Flavored malt beer and preparation method thereof Download PDFInfo
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- CN111454799A CN111454799A CN202010307245.4A CN202010307245A CN111454799A CN 111454799 A CN111454799 A CN 111454799A CN 202010307245 A CN202010307245 A CN 202010307245A CN 111454799 A CN111454799 A CN 111454799A
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Abstract
The invention discloses a flavored malt beer and a preparation method thereof, belonging to the technical field of beer production. The flavor malt beer is mainly prepared from water and the following raw materials in parts by weight: 5500 portions of rice flour 5300, 7250 portions of 7000 portions of barley malt, 1050 portions of malt 975, 1.5-1.8 portions of amylase, 6.8-8.5 portions of anhydrous calcium chloride, 4.4-5.7 portions of gypsum powder, 0.75-0.9 portion of tannin, 33-43 portions of hop and 1.5-2 portions of endoprotease. The preparation method of the flavored malt beer comprises the processes of gelatinization, saccharification, filtration, cooling, fermentation, wine filtration and the like. The preparation raw materials of the flavored malt beer provided by the invention are added with the wheat malt and the rice flour besides the barley malt, so that different components contained in various raw materials can be fully utilized, and the flavor of the beer is enriched.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to a flavored malt beer and a preparation method thereof.
Background
Beer is an ancient alcoholic beverage, and is low-alcoholic wine saturated with carbon dioxide, called as 'liquid bread', brewed by using malt, hops and water as main raw materials and through the action of yeast fermentation, and is rich in various nutrient substances, carbohydrates, proteins, amino acids, vitamins and mineral substances, and contains 8 amino acids necessary for human body.
With the continuous development of beer market, people increasingly demand beer, but the taste difference between different beer varieties is not obvious, the product homogenization phenomenon is serious, and breakthrough innovation on the brewing technology is urgently needed to develop new beer products with typical flavor characteristics. The flavor characteristics of beer are closely related to malt, hops, water and the brewing process, wherein the flavor of beer is greatly influenced by the main raw materials such as malt and the like.
The Chinese invention patent with application publication number CN110777024A discloses a pure brewing beer with malt as raw material, which is prepared from the following raw materials: 100 portions of barley sand-baked 150 portions, 0.2 to 0.8 portion of hop, 1 to 5 portions of yeast, 200 portions of purified water sand-baked 280 portions and 0.10 to 0.13 portion of gibberellic acid. When the pure brewed beer with the malt as the raw material is brewed, the barley is pretreated to prepare the malt, the malt is crushed, gelatinized and saccharified, hops are added, yeast is added for fermentation, and the filtration and the split charging are carried out after the fermentation is finished. The malt is gelatinized to break the long-chain polymer therein, so that the fermentation efficiency can be improved in the later fermentation. However, the main raw material of the beer is barley, the taste of the prepared beer depends only on the specific taste, aroma and chromaticity of malt and hops, the taste is relatively flat, the flavor is single, and the turbidity of the beer is high.
Disclosure of Invention
In view of the disadvantages of the prior art, a first object of the present invention is to provide a flavored malt beer having good taste and low turbidity.
A second object of the present invention is to provide a process for producing a flavored malt beer, which produces a beer having good foamability.
In order to achieve the first object, the invention provides the following technical scheme:
a flavored malt beer is mainly prepared from water and the following raw materials in parts by weight: 5500 portions of rice flour 5300-550 portions, 7250 portions of barley 7000-7250 portions, 1050 portions of wheat malt 975-1050 portions, 1.5-1.8 portions of amylase, 6.8-8.5 portions of calcium chloride, 4.4-5.7 portions of gypsum powder, 0.75-0.9 portion of tannin, 33-43 portions of hop and 1.5-2 portions of endoprotease.
By adopting the technical scheme, in the flavor malt beer raw material, barley contains abundant barley phenolic substances, various salts and vitamins, so that the unique flavor of the barley malt can be fully exerted, the taste of the beer can be improved, various enzymes in the barley malt can be fully utilized, the requirements on temperature and humidity during beer brewing are reduced, and the good control on the quality of the beer during large-scale production is facilitated. The gelatinized rice flour can be prepared by using the rice flour and amylase, and the starch in the rice flour is easier to decompose under the action of the enzyme in the barley malt after being gelatinized, so that the saccharification efficiency is improved. Because the amount of the barley malt added into the raw materials is large, the enzyme in the barley malt can be fully utilized to fully decompose the gelatinized rice flour, and the addition amount of the amylase is reduced. The sugar and maltose decomposed from rice flour can enrich the flavor of beer and improve the taste of beer after fermentation. The addition of calcium chloride can promote protein flocculation during saccharification, and can also activate the activity of amylase, thereby further improving the saccharification efficiency. The tannin can precipitate protein-polyphenol produced in the beer brewing process, reduce the amount of turbid substances in the beer and reduce the turbidity of the beer.
The invention is further configured to: the flavored malt beer is mainly prepared from water and the following raw materials in parts by weight: 5300 parts of rice flour 5450, 7100 parts of barley malt 7200, 1025 parts of wheat malt 1000, 1.6-1.7 parts of amylase, 7-8.5 parts of calcium chloride, 4.8-5.5 parts of gypsum powder, 0.8-0.85 part of tannin, 35-42.5 parts of hop and 1.8-1.9 parts of proline endopeptidase.
By adopting the technical scheme, the proportion of the raw materials is optimized, the amount of the rice flour is properly reduced, the demand for enzyme in malt is reduced, the effective ingredients in the gelatinized rice flour are decomposed more thoroughly and fully, and the saccharification efficiency is further improved.
The invention is further configured to: the raw materials also comprise 20-30 parts by weight of silica gel, 2.2-2.8 parts by weight of carrageenan and 4-6 parts by weight of double-effect antioxidant.
By adopting the technical scheme, the addition of the silica gel can adsorb and remove the high molecular protein composite precipitate in the beer, and the transparency and the non-biostability of the beer are improved. In addition, the addition amount of the silica gel is not too large or too small, so that the stability of the beer can be improved, the good foam-holding property can be maintained, and the influence on the taste of the beer caused by excessive reduction of polyphenol substances can be avoided. The carrageenan can promote protein coagulation, further improve the transparency of the beer, reduce the turbidity of the beer and improve the quality of the beer. The double-effect antioxidant can prevent the appearance of non-biological turbidity and maintain the flavor of beer.
The invention is further configured to: the hops comprise bitter flowers and fragrant flowers, and the weight ratio of the bitter flowers to the fragrant flowers is 5-6: 28-37; the incense flower is at least one of Sazixiang flower and Spradk incense flower.
By adopting the technical scheme, the hops comprise bitter flowers and fragrant flowers, so that the beer has certain bitter taste, corresponding fragrance, rich taste and better flavor. In the added hops, the ratio of the fragrant flowers is larger than that of the bitter flowers, so that the prepared beer has richer fragrance and longer fragrance duration. In addition, the added amount of the fragrant flower is larger, so that the foam is fine and rich, the foam breakage is reduced, and the foam sustainability is better.
The invention is further configured to: the raw material also comprises 0.07-0.09 parts by weight of zinc sulfate.
By adopting the technical scheme, the zinc sulfate is added to promote the proliferation of yeast, improve the fermentation efficiency, improve the fermentation degree and increase the flavor of beer.
In order to achieve the second object, the invention provides the following technical scheme:
the preparation method of the flavored malt beer comprises the following steps:
1) 7000-strage 7250 parts of barley malt, 975-strage 1050 parts of wheat malt, 3.2-3.7 parts of calcium chloride, 2.1-2.5 parts of gypsum powder and 24000-strage 2455 parts of water are uniformly mixed, the pH is adjusted to 5.5-5.7, and the mixture is stopped for 45-55min at 50-55 ℃;
then adding rice flour paste mash, saccharifying at 69-71 deg.C and pH of 5.5-5.7 to obtain saccharified mash; the rice gelatinized mash is mainly prepared by gelatinizing rice flour, amylase and water which are used as raw materials;
2) adding the saccharified mash obtained in the step 1) into a filter tank for filtering to obtain wort;
3) discharging the wort obtained in the step 2), washing a filter tank, combining the washing tank water and the wort, adding 0.75-0.9 part of tannin, 1.2-1.7 parts of calcium chloride and 0.8-1.2 parts of gypsum powder, and boiling for 55-65 min;
4) carrying out rotary precipitation and cooling;
5) adding yeast and endoproline into the cooled wort, and fermenting at 8-11 deg.C for 3.5-4.5 days;
6) after fermentation, heating, performing diacetyl reduction, cooling, storing wine, and filtering wine.
By adopting the technical scheme, the barley malt, the wheat malt and the rice gelatinized mash are mixed and saccharified, so that enzyme in the malt can be fully utilized to decompose gelatinized starch in the rice gelatinized mash, and no amylase is required to be additionally added. The sugar after the starch decomposition can make the beer have richer flavor and better taste after fermentation. Calcium chloride and gypsum are added into a part during saccharification, and a part is added during washing, so that protein can be flocculated in two processes, namely front and rear processes, protein precipitation in wort is reduced to the maximum extent, and the transparency of beer is improved. The calcium chloride added during the washing of the tank can also form chloride in the fermentation process, control the growth rate of microorganisms and regulate and control the fermentation speed.
The invention is further configured to: the rice flour gelatinized mash is prepared by the method comprising the following steps: mixing 5300-5500 parts by weight of rice flour, 1.5-1.8 parts by weight of amylase, 2.5-3 parts by weight of calcium chloride, 1.5-2 parts by weight of gypsum powder and 17800-18200 parts by weight of water uniformly, and preserving the heat at 92-98 ℃ for 40-50min to obtain the rice flour.
By adopting the technical scheme, the calcium chloride is added when the rice is gelatinized, so that the rice gelatinization can be promoted, the gelatinization efficiency is improved, the gelatinization temperature can be reduced, and the process control is facilitated. Amylase is added in the gelatinization process, so that the starch in the rice flour can be rapidly decomposed, the gelatinization time is shortened, and the saccharification efficiency is improved in the later saccharification process.
The invention is further configured to: the filtration in the step 2) comprises standing and refluxing, wherein the standing temperature is 75-77 ℃, and the standing time is 4-7 min.
Through adopting above-mentioned technical scheme, the temperature of stewing is higher, and the time is shorter, can form the filtering layer fast, guarantees the filter effect, has avoided the time overlength of stewing to cause efficiency to reduce.
The invention is further configured to: the temperature of the wort cooled in the step 4) is 8-9.5 ℃.
By adopting the technical scheme, the wort is cooled to 8-9.5 ℃, when the yeast is added, the situation that the living environment of the yeast is damaged due to overhigh temperature can be avoided, the fermentation efficiency and the fermentation quality are reduced, the situation that the taste of the beer is seriously influenced after the yeast which is inhibited from growing dies is also avoided, and the situation that the flavor of the beer is not influenced can be fully ensured by cooling the wort to a lower temperature.
The invention is further configured to: the temperature of the wine storage in the step 6) is-1.5-0 ℃.
By adopting the technical scheme, the temperature of the stored beer is set to be lower and close to zero, so that the influence of volatilization of components in the beer on the taste is avoided, and meanwhile, the temperature is slightly higher than the freezing temperature of the beer, so that the influence of decomposition and dissociation of protein in the beer on the flavor of the beer can be avoided.
In conclusion, the invention has the following beneficial effects:
first, the flavor of beer is enriched by adding wheat malt in addition to barley malt as raw material for producing the flavored malt beer of the present invention and by making full use of the different components contained in the barley malt and the wheat malt. And rice flour and amylase are added, after the rice flour is gelatinized, short chain molecules after the rice is gelatinized are utilized for fermentation, so that the nutrient components and flavor substances in the beer are further enriched, and the prepared beer keeps unique taste and flavor.
Secondly, in the preparation method of the flavored malt beer, the protein rest temperature is set to be higher, the rest time is shortened, different components in gelatinized rice flour, barley malt and wheat malt are utilized, the saccharification efficiency is improved, the flavored malt beer can be fermented in a short fermentation time, and then the production efficiency is greatly improved.
Detailed Description
The present invention will be described in further detail with reference to examples.
In the raw materials of the flavored malt beer of the present invention, the barley malt is preferably macadamia barley malt, the amylase is high temperature resistant α amylase (SC type), and the tannin is brewing tannin.
The flos Lupuli comprises bitter flower and fragrant flower. The bitter flower is preferably Qingdao Dahua. Wherein the weight ratio of the bitter flower to the fragrant flower is 5-6: 28-37. Preferably, the flowers are Sazier flowers and Sticker flowers in a weight ratio of 17-22: 11-15. Further preferably, the Satzeri flowers and the Styrax flowers are combined in a weight ratio of 18-22: 12-14.5. Further preferably, the Satzerlia flowers and the Styrax flowers are composed in a weight ratio of 20-22: 13-14.5.
Preferably, the weight parts of the silica gel are 25-28, the weight parts of the carrageenan are 2.5-2.6, and the weight parts of the zinc sulfate are 0.08-0.085.
The double-effect antioxidant is double-effect antioxidant for beer, and can be a commercial double-effect antioxidant product for beer, such as double-effect antioxidant composed of one of potassium metabisulfite, sodium metabisulfite and sodium hydrosulfite and sodium isotretinoin. Preferably, the weight of the double-effect antioxidant is 5-5.5 parts.
The raw materials of the flavored malt beer comprise 17800 and 18200 parts by weight of rice flour gelatinization water, 24000 and 2455 parts by weight of barley malt and wheat malt saccharification water, and also comprise washing tank water, auxiliary material dissolving water, preheating water and the like. The amount of the washing water is set as required, and is generally close to or slightly less than the amount of the mash water. The water used for dissolving the auxiliary materials is determined according to the amount of the auxiliary materials, and the auxiliary materials which need to be dissolved or mixed by adding water are generally mixed by adding 10 times of water by weight. The preheating water in the filter tank is generally 3000-5000 parts by weight, preferably 3500-4000 parts by weight. The preheating water for the precipitation tank is generally 9000-11000 parts by weight, preferably 10000 parts by weight.
The preparation method of the flavored malt beer comprises the following steps:
1) 7000-strage 7250 parts of barley malt, 975-strage 1050 parts of wheat malt, 3.2-3.7 parts of calcium chloride, 2.1-2.5 parts of gypsum powder and 24000-strage 2455 parts of water are uniformly mixed, the pH is adjusted to 5.5-5.7, and the mixture is stopped for 45-55min at 50-55 ℃;
then adding rice flour paste mash, saccharifying at 69-71 deg.C and pH of 5.5-5.7 to obtain saccharified mash; the rice gelatinized mash is mainly prepared by gelatinizing rice flour, amylase and water which are used as raw materials;
2) adding the saccharified mash obtained in the step 1) into a filter tank for filtering to obtain wort;
3) discharging the wort obtained in the step 2), washing a filter tank, combining the washing tank water and the wort, adding 0.75-0.9 part of tannin, 1.2-1.7 parts of calcium chloride and 0.8-1.2 parts of gypsum, and boiling for 55-65 min;
4) carrying out rotary precipitation and cooling;
5) adding yeast and endoproline into the cooled wort, and fermenting at 8-11 deg.C for 3.5-4.5 days;
6) after fermentation, heating, performing diacetyl reduction, cooling, storing wine, and filtering wine.
In the step 1), barley malt, wheat malt, calcium chloride, gypsum powder and water are uniformly mixed at 50-55 ℃. Further preferably, the step 1) of uniformly mixing the barley malt, the wheat malt, the calcium chloride, the gypsum powder and the water is to mix the barley malt, the wheat malt and the water with the temperature of 50-55 ℃ into a malt mill for uniform mixing and milling, and then mix the obtained malt slurry with the calcium chloride and the gypsum powder. Preferably, the calcium chloride and the gypsum powder are added into the saccharifying pot for 5min, and then the malt slurry is added. The duration of the addition process of the mash is 35-45 min. Preferably 40 min. During the rest period, stirring was performed every 15 min. The mixer was allowed to stir for 3-5 weeks with each stirring. Adding rice flour to gelatinize mash for 10-20 min.
When the rice flour paste mash is prepared, the rice flour, amylase, calcium chloride, gypsum powder and water are uniformly mixed at the temperature of 55-65 ℃. More preferably, the amylase, the calcium chloride and the gypsum powder are added into water with the temperature of 55-65 ℃ and mixed evenly, and then the rice flour is added and mixed evenly. Preferably, the mixing is performed by mixing 5400 parts by weight of rice flour, 1.6 parts by weight of amylase, 2.7 parts by weight of calcium chloride, 1.8 parts by weight of gypsum powder and 18000 parts by weight of water. More preferably, the amylase, the calcium chloride and the gypsum powder are added into water for 5min, and then the rice flour is added. The duration of the rice flour addition process is 20-30 min.
Adjusting the pH value to 5.5-5.7 in the step 1) by adopting lactic acid.
The saccharification time in the step 1) is 5-7 h. Stirring every 20min for 2min during saccharification. After 35min from the start of the saccharification reaction, an iodine reaction check was performed, and then an iodine reaction check was performed every 5min until the iodine reaction was complete.
After the saccharification in the step 1) is finished, heating the saccharified mash to 75-77 ℃. While the temperature of the mash is raised, the bottom of the filter tank is preheated by hot water, and then hot water with the temperature of 75-77 ℃ is added into the filter tank. The amount of hot water added is based on the condition that a sieve plate of the filter tank is buried. Heating to 75-77 deg.C for 10-15 min.
Residual sugar is 1.0-1.2BX when washing the groove, and the concentration of the mixed wort is 11.5-11.6BX when standing in the step 2).
The washing tank adopts continuous operation, and the total time of the filtration of the wort in the filter tank and the washing tank is not more than 90 min; the thickness of the groove layer is 25-30 cm.
The temperature of the washing tank water is 75.5-76.5 ℃. The water for preparing the wheat juice and the water for washing the tank are reverse osmosis water. And after the groove arrangement is finished each time, the pot bottom is washed clean by the pot bottom back flushing pipe.
The boiling pot used for boiling in step 3) is preheated before wort is added. The preheating of the boiling tank adopts steam for preheating. At the end of the washing tank, the temperature of the liquid in the boiling tank is not lower than 98 ℃. After the washing tank is finished, the heating is continued until the boiling time is not more than 5 min.
The tannin, calcium chloride and gypsum are added within 10 min.
In the boiling process in the step 3), the steam pressure introduced is not more than 0.5 MPa. The evaporation amount in the boiling process is not more than 6%. The concentration is increased by 0.5-0.6 degree after boiling.
Adding hops when boiling. The bitter flower is Qingdao large flower, and the fragrant flower is Satzia scent and Spradx scent in the weight ratio of 12-15 to 5-7. The bitter flower is added 20min after boiling. The flos aucklandiae is added 55min after boiling. Carrageenan is also added when boiling. Carrageenan was added 5min before the boiling was complete.
The time of the rotary precipitation in the step 4) is 8-12 min. 0.07-0.09 weight part of zinc sulfate is added in the process of rotary precipitation.
Adding fragrant flowers into the wort during the rotary precipitation in the step 4). The flos Caryophylli is at least one of Sazixiang flower and Styrax flower. Further preferably, the incense flowers added during the rotary precipitation are Satzia incense flowers and Styrax incense flowers in a mass ratio of 5-7: 6-8.
And (5) oxygenating the wort. The oxygenation is carried out by introducing compressed air. The amount of compressed air is 5-8m per 7000-plus 7250kg barley malt3The air is compressed. The pressure of the compressed air is 0.0.2-0.08MPa higher than the wort outlet pressure of the cooler.
3-6 pots (settling tank) of wort are added in the fermentation tank, and preferably 4 pots of wort are added. The amount of compressed air introduced into the 4-pot wort is 2m in sequence3、1m3、1m3、2m3。
When wort is fed into the fermentation tank, after wort in each pot is fed into the tank, before wort is fed into the tank, condensate at the cone bottom is discharged, and the condensate is discharged every 24 hours after the tank is full.
The yeast in step 5) is added in an amount to make the content of yeast in the wort reach 1.0-1.2 x 107The number of the yeast is L, the number is the number of the yeast in the full tank for 2 hours, and the yeast is cooled to the temperature below the normal temperature when being added, and preferably, ice water is used for cooling.
The yeast can be added in a yeast tank, and the yeast liquid is added into the fermentation tank along with the first pot of wort. Or stringing seeds in a tank by adopting a tank, and stringing seeds after the first pot of wort is added.
Further, the fermentation temperature is preferably 9 to 10 ℃.
During fermentation in the step 5), the temperature is raised when the apparent sugar degree reaches 3.8-4.2 DEG P, the exhaust valve is closed when the apparent sugar degree reaches 2.5-3.0 DEG P, the pressure is slowly increased, and the pressure is raised to 0.08MPa within 24 h.
After the pressure is raised, the yeast settled at the bottom of the fermentation tank is recovered. The recovered yeast is stored in a clean sterile yeast tank, the micro-positive pressure is kept at the temperature of 0-4 ℃, and the yeast is stored for 1-7 days and then is continuously used. The yeast may also be retained at the bottom of the fermenter as the yeast for the next fermentation.
In the step 6), the temperature is raised to 12-13 ℃, and when the content of diacetyl is reduced to below 0.06 mg/L, the temperature is reduced to-1-0 ℃.
In the step 6), the wine storage pressure is 0.08-0.10 MPa. The wine storage time is not less than 5 days.
Adding silica gel liquid 1-3 days before filtering, diluting silica gel with deoxygenated water or beer to obtain 10% silica gel liquid, and stirring while adding. The concentration of the added silica gel in the system is about 100 ppm.
During the wine filtering process, double-effect antioxidant is added until the concentration is about 20 ppm. Carbon dioxide is filled in the process of filtering the wine.
After the wine is filtered in the step 6), the wine stabilizing time is not less than 4h, and the wine storage time is not more than 24 h.
Example 1
The flavored malt beer of the embodiment is prepared from water, yeast, lactic acid and the following raw materials in parts by weight: 5400 parts of rice flour, 7100 parts of barley malt, 1000 parts of wheat malt, 1.6 parts of amylase, 7.7 parts of anhydrous calcium chloride, 5.1 parts of gypsum powder, 0.8 part of tannin, 5.5 parts of bitter flower, 20 parts of savianthus sinicus flower, 13 parts of stargardt flower, 2.4 parts of carrageenan, 0.08 part of zinc sulfate, 1.8 parts of endoproline, 25 parts of silica gel and 5 parts of double-effect antioxidant. The yeast is added in an amount controlled to achieve a yeast content of 1.1 x 10 in the wort7One fermentation tank is full of L pieces/mNumber within 2 h. Lactic acid is used to adjust the pH and the amount of lactic acid is set as desired. The water comprises 18000 parts of rice flour gelatinization water, 24300 parts of saccharification water, washing tank water, auxiliary material dissolving water, preheating water and the like.
The preparation method of the flavored malt beer of the embodiment comprises the following steps:
1) adding 18000 parts of water into a pasting pot, heating to 60 ℃, adding 1.6 parts of amylase, 2.7 parts of anhydrous calcium chloride and 1.8 parts of gypsum powder, uniformly mixing, then adding 5400 parts of rice flour, uniformly mixing, heating to 95 ℃, and keeping the temperature for 45min for pasting to obtain a pasted mash;
2) adding 7100 parts of barley malt, 1000 parts of wheat malt and 24300 parts of water at 52 ℃ into a malt mill, performing mixed milling to obtain malt slurry, adding the malt slurry, 3.5 parts of calcium chloride and 2.3 parts of gypsum powder into a saccharifying pot, uniformly mixing, adjusting the pH to 5.6 by using lactic acid, and stopping for 50 min; in the rest process, starting the stirrer of the saccharifying pot every 15min to stir for 4 weeks to ensure that the mash is uniform up and down;
3) adding the gelatinized mash and mash into a stopped saccharifying pot for mixing, then raising the temperature to 70 ℃, adjusting the pH to 5.6 for carrying out saccharification reaction to obtain saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, heating the saccharified mash to 76 ℃;
4) closing a drain valve of the filter tank while heating the mash, preheating the bottom of the filter tank by hot water, then completely discharging the preheated water from a drain valve, and closing the drain valve; then adding hot water with the temperature of 76 ℃ into the filter tank, wherein the water quantity is just buried in the sieve plate;
adding the saccharified mash heated to 76 deg.C into a filter tank, standing for 5min, refluxing to obtain clear wort, and filtering;
5) preheating the boiling tank by adopting steam during standing and refluxing in the step 4); discharging the wort filtered in the step 4) to a preheated boiling tank, and then washing the filter tank with reverse osmosis water, wherein the washing water is also merged into the boiling tank;
while washing the filter tank, continuously heating the boiling tank by adopting steam, and ensuring that the temperature of wort in the boiling tank is not lower than 98 ℃ when the washing of the filter tank is finished;
after the washing tank is finished, continuously introducing steam into the boiling tank to be heated to boiling and boiling; meanwhile, after the washing tank is finished, 0.8 part of tannin (which is dissolved by reverse osmosis water of 10 times of the mass of the tannin and then uniformly added), 1.5 parts of anhydrous calcium chloride and 1 part of gypsum powder are added into the boiling tank;
boiling for 58 min; in the boiling process, the steam pressure introduced is not more than 0.5 MPa; the evaporation capacity in the boiling process is not more than 6%; the concentration is increased by 0.5-0.6 ℃ after boiling;
adding 5.5 parts of Tsingtaea chinensis flowers into a hop adding tank when boiling begins for 20min, and adding 14 parts of Satzerlia flowers and 6 parts of Styrax flowers into the hop adding tank when boiling begins for 55 min; adding 2.4 parts of carrageenan (dissolved in 10 times of normal temperature water and uniformly added) into a boiling tank 5min before boiling by using a hop adding tank;
6) after boiling, transferring the wort into a rotary precipitation tank, and standing in the rotary precipitation tank for 10min to make the protein tank mushroom-shaped;
2min before adding the wort, adding zinc sulfate aqueous solution (containing 0.08 part of zinc sulfate) into a rotary precipitation tank; adding 6 parts of Satzia flowers and 7 parts of Styrax flowers in the process of transferring the wort to a rotary precipitation tank;
7) after the wort stays in the rotary sedimentation tank, cooling the wort by a sheet cooler, then pumping the wort into a fermentation tank, pumping the wort into four pots (rotary sedimentation tank) together in the fermentation tank, and controlling the temperature of the wort to be 8.5 ℃ when the fermentation tank is full;
sequentially introducing compressed air into the four-pot wort for oxygenation, wherein the amount of the introduced air is 2m3、1m3、1m3、2m3(ii) a The pressure of the compressed air is higher than the pressure of the corresponding cooler wort outlet by more than 0.05 MPa;
adding yeast liquid when the first pot of wort is addedThe amount of the yeast is controlled to be 1.1 x 10 yeast content in the fermentation liquor within 2h after the tank is full7Sterilizing the enzyme adding tank, and after the enzyme adding tank is at normal temperature, adding 1.8 parts of proline endoprotease into the fermentation tank by the enzyme adding tank through a sampling valve of the fermentation tank before wort in a second pot enters the fermentation tank;
then fermenting for 4 days at 9.5 ℃;
in the fermentation process, the temperature is raised when the apparent sugar degree reaches 3.8-4.2P, the exhaust valve is closed when the apparent sugar degree reaches 2.5-3.0P, the pressure is slowly increased to 0.08MPa within 24 h;
8) after fermentation, heating to 12.5 ℃ for diacetyl reduction, and cooling when the diacetyl content is reduced to below 0.06 mg/L;
recovering yeast, further cooling the fermentation tank to-1 deg.C, and storing at 0.09MPa for not less than 5 days; then filtering the wine;
adding silica gel liquid 2 days before filtering, diluting the silica gel liquid into 10% slurry with deoxygenated water or beer, and stirring the silica gel liquid continuously during the addition process;
during the wine filtering process, antioxidant is added to the concentration of about 20ppm, and carbon dioxide is charged.
Example 2
The flavored malt beer of the embodiment is prepared from water, yeast, lactic acid and the following raw materials in parts by weight: rice flour 5300 parts, barley malt 7000 parts, wheat malt 975 parts, amylase 1.5 parts, anhydrous calcium chloride 6.9 parts, gypsum powder 4.4 parts, tannin 0.75 parts, bitter flower 5.1 parts, savianthus orientalis flower 17 parts, Siradixianthus orientalis flower 11 parts, carrageenan 2.2 parts, zinc sulfate 0.07 parts, endoprotease 1.5 parts, silica gel 22 parts, and double-effect antioxidant 4 parts. The yeast is added in an amount controlled to make the content of yeast in the wort 1.0 x 107The amount of the lactic acid is L per m, the amount is the amount within 2h of the full tank of the fermentation tank, the lactic acid is used for adjusting the pH, the amount of the lactic acid is set according to requirements, and the water comprises 17800 parts of rice flour gelatinization water, 24000 parts of saccharification water, washing water, water for dissolving auxiliary materials and the like.
The preparation method of the flavored malt beer of the embodiment comprises the following steps:
1) adding 17800 parts of water into a pasting pot, heating to 55 ℃, adding 1.5 parts of amylase, 2.5 parts of anhydrous calcium chloride and 1.5 parts of gypsum powder, uniformly mixing, then adding 5300 parts of rice flour, uniformly mixing, heating to 92 ℃, and keeping the temperature for 40min for pasting to obtain a pasted mash;
2) 7000 parts of barley malt, 975 parts of wheat malt and 24000 parts of water with the temperature of 50 ℃ are added into a malt mill, mixed and milled to obtain malt slurry, then the malt slurry, 3.2 parts of calcium chloride and 2.1 parts of gypsum powder are added into a saccharifying pot to be uniformly mixed, the pH value is adjusted to 5.5 by lactic acid, and the stopping is carried out for 45 min; in the rest process, starting the stirrer of the saccharifying pot every 15min, and stirring for 3 weeks to make mash uniform up and down;
3) adding the gelatinized mash and mash into a stopped saccharifying pot for mixing, then raising the temperature to 69 ℃, adjusting the pH to 5.5 and carrying out saccharification reaction to obtain saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, heating the saccharified mash to 75 ℃;
4) closing a drain valve of the filter tank while heating the mash, preheating the bottom of the filter tank by hot water, then completely discharging the preheated water from a drain valve, and closing the drain valve; then adding hot water with the temperature of 75 ℃ into the filter tank, wherein the water quantity is just buried in the sieve plate;
adding the saccharified mash heated to 75 ℃ into a filter tank, standing for 4min, refluxing until the liquid becomes clear wort, and filtering;
5) preheating the boiling tank by adopting steam during standing and refluxing in the step 4); discharging the wort filtered in the step 4) to a preheated boiling tank, and then washing the filter tank with reverse osmosis water, wherein the washing water is also merged into the boiling tank;
while washing the filter tank, continuously heating the boiling tank by adopting steam, and ensuring that the temperature of wort in the boiling tank is not lower than 98 ℃ when the washing of the filter tank is finished;
after the washing tank is finished, continuously introducing steam into the boiling tank to be heated to boiling and boiling; meanwhile, after the washing tank is finished, 0.75 part of tannin (which is dissolved by reverse osmosis water of 10 times of the mass of the tannin and then uniformly added), 1.2 parts of anhydrous calcium chloride and 0.8 part of gypsum powder are added into the boiling tank;
boiling for 55 min; in the boiling process, the steam pressure introduced is not more than 0.5 MPa; the evaporation capacity in the boiling process is not more than 6%; the concentration is increased by 0.5-0.6 ℃ after boiling;
adding 5.1 parts of Tsuzuki Dahua through a hop adding tank when boiling begins for 20min, and adding 12 parts of Satziang and 5 parts of Styrax flowers through the hop adding tank when boiling begins for 55 min; adding carrageenan (dissolved in water with the mass of 10 times of normal temperature and then uniformly added) into a boiling tank 5min before boiling through a hop adding tank;
6) after boiling, transferring the wort into a rotary precipitation tank, and standing in the rotary precipitation tank for 8min to make the protein tank mushroom-shaped; 2min before adding the wort, adding zinc sulfate aqueous solution (containing 0.07 part of zinc sulfate) into a rotary precipitation tank; adding 5 parts of Satzia flowers and 6 parts of Styrax flowers in the process of transferring the wort to a rotary precipitation tank;
7) after the wort stays in the rotary sedimentation tank, cooling the wort by a sheet cooler, then pumping the wort into a fermentation tank, pumping the wort into four pots (rotary sedimentation tank) together in the fermentation tank, and controlling the temperature of the wort to be 8 ℃ when the fermentation tank is full;
sequentially introducing compressed air into the four-pot wort for oxygenation, wherein the amount of the introduced air is 2m3、1m3、1m3、2m3(ii) a The pressure of the compressed air is higher than the pressure of the corresponding cooler wort outlet by more than 0.05 MPa;
adding yeast liquid when the first pot of wort is added, wherein the yeast liquid amount is controlled to be 1.0 x 10 yeast content in the fermentation liquid within 2h after the pot is full7Sterilizing the enzyme adding tank, and after the enzyme adding tank is at normal temperature, adding 1.5 parts of proline endoprotease into the fermentation tank by the enzyme adding tank through a sampling valve of the fermentation tank before wort in a second pot enters the fermentation tank;
then fermenting at 8 deg.C for 3.5 days;
in the fermentation process, the temperature is raised when the apparent sugar degree reaches 3.8-4.2P, the exhaust valve is closed when the apparent sugar degree reaches 2.5-3.0P, the pressure is slowly increased to 0.08MPa within 24 h;
8) after fermentation, heating to 12 ℃, carrying out diacetyl reduction, and cooling when the diacetyl content is reduced to below 0.06 mg/L;
recovering yeast, further cooling the fermentation tank to-1.5 deg.C, and storing wine at pressure of 0.08MPa for not less than 5 days; then filtering the wine;
adding silica gel liquid 1 day before filtering, diluting silica gel with deoxygenated water or beer to obtain 10% slurry, and stirring while adding;
during the wine filtering process, antioxidant is added to the concentration of about 20ppm, and carbon dioxide is charged.
Example 3
The flavored malt beer is prepared from the following raw materials in parts by weight: 5500 parts of rice flour, 7250 parts of barley malt, 1050 parts of wheat malt, 1.8 parts of amylase, 8.2 parts of anhydrous calcium chloride, 5.7 parts of gypsum powder, 0.9 part of tannin, 5.8 parts of bitter flower, 21 parts of savianthus sinicus flower, 15 parts of Siradk incense flower, 2.8 parts of carrageenan, 0.09 part of zinc sulfate, 2 parts of endoproline, 28 parts of silica gel and 6 parts of double-effect antioxidant. The yeast is added in an amount controlled to achieve a yeast content of 1.2 x 10 in the wort7The amount of the lactic acid is L per m, the amount is the amount in 2 hours of the full tank of the fermentation tank, the lactic acid is used for adjusting the pH, the amount of the lactic acid is set according to requirements, and the water comprises 18200 parts of rice flour gelatinization water, 2400 parts of saccharification water, washing water, water for dissolving auxiliary materials and the like.
The preparation method of the flavored malt beer of the embodiment comprises the following steps:
1) adding 18200 parts of water into a pasting pot, heating to 65 ℃, adding 1.8 parts of amylase, 2.8 parts of anhydrous calcium chloride and 2 parts of gypsum powder, uniformly mixing, then adding 5500 parts of rice flour, uniformly mixing, heating to 98 ℃, and keeping the temperature for 50min for pasting to obtain a pasted mash;
2) adding 7250 parts of barley malt, 1050 parts of wheat malt and 2450 parts of water at 55 ℃ into a malt mill, carrying out mixed milling to obtain malt slurry, then adding the malt slurry, 3.7 parts of calcium chloride and 2.5 parts of gypsum powder into a saccharifying pot, uniformly mixing, adjusting the pH to 5.7 by using lactic acid, and carrying out rest for 55 min; in the rest process, starting the stirrer of the saccharifying pot every 15min, and stirring for 5 weeks to make mash uniform up and down;
3) adding the gelatinized mash and mash into a stopped saccharifying pot for mixing, then raising the temperature to 71 ℃, adjusting the pH to 5.7 for saccharification reaction to obtain saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, heating the saccharified mash to 77 ℃;
4) closing a drain valve of the filter tank while heating the mash, preheating the bottom of the filter tank by hot water, then completely discharging the preheated water from a drain valve, and closing the drain valve; then adding hot water of 77 ℃ into the filter tank, wherein the water quantity is just buried in the sieve plate;
adding the saccharified mash heated to 77 deg.C into a filter tank, standing for 7min, refluxing to obtain clear wort, and filtering;
5) preheating the boiling tank by adopting steam during standing and refluxing in the step 4); discharging the wort filtered in the step 4) to a preheated boiling tank, and then washing the filter tank with reverse osmosis water, wherein the washing water is also merged into the boiling tank;
while washing the filter tank, continuously heating the boiling tank by adopting steam, and ensuring that the temperature of wort in the boiling tank is not lower than 98 ℃ when the washing of the filter tank is finished;
after the washing tank is finished, continuously introducing steam into the boiling tank to be heated to boiling and boiling; meanwhile, after the washing tank is finished, 0.9 part of tannin (which is dissolved by reverse osmosis water of 10 times of the mass of the tannin and then uniformly added), 1.7 parts of anhydrous calcium chloride and 1.2 parts of gypsum powder are added into the boiling tank;
boiling for 65 min; in the boiling process, the steam pressure introduced is not more than 0.5 MPa; the evaporation capacity in the boiling process is not more than 6%; the concentration is increased by 0.5-0.6 ℃ after boiling;
adding 6 parts of Qingdao Dahua through a hop adding tank when boiling begins for 20min, and adding 15 parts of Satzianhua and 7 parts of Styrax flowers through the hop adding tank when boiling begins for 55 min; adding 2.8 parts of carrageenan (dissolved in 10 times of normal temperature water and uniformly added) into a boiling tank 5min before boiling by using a hop adding tank;
6) after boiling, transferring the wort into a rotary precipitation tank, and standing in the rotary precipitation tank for 12min to make the protein tank mushroom-shaped;
2min before adding the wort, adding zinc sulfate aqueous solution (containing 0.09 part of zinc sulfate) into a rotary precipitation tank; adding 6 parts of Satzia flowers and 8 parts of Styrax flowers in the process of transferring the wort to a rotary precipitation tank;
7) after the wort stays in the rotary sedimentation tank, cooling the wort by a sheet cooler, then pumping the wort into a fermentation tank, pumping the wort into four pots (rotary sedimentation tank) together in the fermentation tank, and controlling the temperature of the wort to be 8 ℃ when the fermentation tank is full;
sequentially introducing compressed air into the four-pot wort for oxygenation, wherein the amount of the introduced air is 2m3、1m3、1m3、2m3(ii) a The pressure of the compressed air is higher than the pressure of the corresponding cooler wort outlet by more than 0.05 MPa;
adding yeast liquid when the first pot of wort is added, wherein the yeast liquid amount is controlled to be 1.2 x 10 yeast content in the fermentation liquid within 2h after the pot is full7Sterilizing the enzyme adding tank, and after the enzyme adding tank is at normal temperature, adding 2 parts of proline endonuclease into the fermentation tank by the enzyme adding tank through a sampling valve of the fermentation tank before wort in a second pot enters the fermentation tank;
then fermenting at 10.8 deg.C for 4.5 days;
in the fermentation process, the temperature is raised when the apparent sugar degree reaches 3.8-4.2P, the exhaust valve is closed when the apparent sugar degree reaches 2.5-3.0P, the pressure is slowly increased to 0.08MPa within 24 h;
8) after fermentation, heating to 13 ℃ for diacetyl reduction, and cooling when the diacetyl content is reduced to below 0.06 mg/L;
recovering yeast, further cooling to-0.5 deg.C in the fermentation tank, and storing wine at pressure of 0.10MPa for not less than 5 days;
then filtering the wine;
adding silica gel liquid 3 days before filtering, diluting the silica gel liquid into 10% slurry with deoxygenated water or beer, and stirring the silica gel liquid continuously during the addition process;
during the wine filtering process, antioxidant is added to the concentration of about 20ppm, and carbon dioxide is charged.
Example 4
The flavored malt beer of the embodiment is prepared from water, yeast, lactic acid and the following raw materials in parts by weight: 5450 parts of rice flour, 1.7 parts of amylase, 8.1 parts of anhydrous calcium chloride, 5.4 parts of gypsum powder, 7200 parts of barley malt, 1025 parts of wheat malt, 0.85 part of tannin, 6 parts of bitter flower, 21.5 parts of savoury flower, 14.5 parts of Siradk flower, 2.6 parts of carrageenan, 0.085 part of zinc sulfate, 1.9 parts of endoprotease, 28 parts of silica gel and 5.5 parts of double-effect antioxidant. The yeast is added in an amount controlled to achieve a yeast content of 1.1 x 10 in the wort7The amount of the lactic acid is L, the amount is the amount of the lactic acid in the full tank of the fermentation tank for 2 hours, the pH is adjusted, the amount of the lactic acid is set according to requirements, and the water comprises 18100 parts of rice flour gelatinization water, 24400 parts of saccharification water, washing water, water for dissolving auxiliary materials and the like.
The preparation method of the flavored malt beer of the embodiment comprises the following steps:
1) adding 18100 parts of water into a pasting pot, heating to 62 ℃, adding 1.7 parts of amylase, 2.8 parts of anhydrous calcium chloride and 1.9 parts of gypsum powder, uniformly mixing, then adding 5450 parts of rice flour, uniformly mixing, heating to 95 ℃, and keeping the temperature for 45min for pasting to obtain a pasted mash;
2) adding 7200 parts of barley malt, 1025 parts of wheat malt and 24400 parts of water with the temperature of 53 ℃ into a malt mill, mixing and milling to obtain malt slurry, then adding the malt slurry, 3.7 parts of calcium chloride and 2.4 parts of gypsum powder into a saccharifying pot, uniformly mixing, adjusting the pH to 5.6 by using lactic acid, and stopping for 52 min; in the rest process, starting the stirrer of the saccharifying pot every 15min to stir for 4 weeks to ensure that the mash is uniform up and down;
3) adding the gelatinized mash and mash into a stopped saccharifying pot for mixing, then raising the temperature to 70.5 ℃, adjusting the pH to 5.6 for carrying out saccharification reaction to obtain saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, heating the saccharified mash to 76.5 ℃;
4) closing a drain valve of the filter tank while heating the mash, preheating the bottom of the filter tank by hot water, then completely discharging the preheated water from a drain valve, and closing the drain valve; then adding hot water with the temperature of 76.5 ℃ into the filter tank, wherein the water amount is just buried in the sieve plate;
adding the saccharified mash heated to 76.5 deg.C into a filter tank, standing for 5.5min, refluxing to obtain clear wort, and filtering;
5) preheating the boiling tank by adopting steam during standing and refluxing in the step 4); discharging the wort filtered in the step 4) to a preheated boiling tank, and then washing the filter tank with reverse osmosis water, wherein the washing water is also merged into the boiling tank;
while washing the filter tank, continuously heating the boiling tank by adopting steam, and ensuring that the temperature of wort in the boiling tank is not lower than 98 ℃ when the washing of the filter tank is finished;
after the washing tank is finished, continuously introducing steam into the boiling tank to be heated to boiling and boiling; meanwhile, after the washing tank is finished, 0.85 part of tannin (which is dissolved by reverse osmosis water of 10 times of the mass of the tannin and then uniformly added), 1.6 parts of anhydrous calcium chloride and 1.1 parts of gypsum powder are added into the boiling tank;
boiling for 60 min; in the boiling process, the steam pressure introduced is not more than 0.5 MPa; the evaporation capacity in the boiling process is not more than 6%; the concentration is increased by 0.5-0.6 ℃ after boiling;
adding 6 parts of Qingdao Dahua through a hop adding tank when boiling begins for 20min, and adding 15 parts of Satzianhua and 7 parts of Styrax flowers through the hop adding tank when boiling begins for 55 min; adding 2.6 parts by weight of carrageenan (dissolved in 10 times of normal temperature water and then uniformly added) into a boiling tank through a hop adding tank 5min before the boiling is finished;
6) after boiling, transferring the wort into a rotary precipitation tank, and standing in the rotary precipitation tank for 11min to obtain a mushroom-shaped protein tank;
2min before adding the wort, adding zinc sulfate aqueous solution (containing 0.085 part of zinc sulfate) into a rotary precipitation tank; 6.5 parts of Satzia flowers and 7.5 parts of Styrax flowers are added in the process of transferring the wort to a rotary precipitation tank;
7) after the wort stays in the rotary sedimentation tank, cooling the wort by a thin plate cooler, then pumping the wort into a fermentation tank, pumping the wort into four pots (rotary sedimentation tank) together in the fermentation tank, and controlling the temperature of the wort to be 9 ℃ when the fermentation tank is full;
sequentially introducing compressed air into the four-pot wort for oxygenation, wherein the amount of the introduced air is 2m3、1m3、1m3、2m3(ii) a The pressure of the compressed air is higher than the pressure of the corresponding cooler wort outlet by more than 0.05 MPa;
adding yeast liquid when the first pot of wort is added, wherein the yeast liquid amount is controlled to be 1.1 x 10 yeast content in the fermentation liquid within 2h after the pot is full7Sterilizing the enzyme adding tank, and after the enzyme adding tank is at normal temperature, adding 1.9 parts of proline endonuclease into the fermentation tank by the enzyme adding tank through a sampling valve of the fermentation tank before wort in a second pot enters the fermentation tank;
then fermenting for 4 days at 10 ℃;
in the fermentation process, the temperature is raised when the apparent sugar degree reaches 3.8-4.2P, the exhaust valve is closed when the apparent sugar degree reaches 2.5-3.0P, the pressure is slowly increased to 0.08MPa within 24 h;
8) after fermentation, heating to 13 ℃ for diacetyl reduction, and cooling when the diacetyl content is reduced to below 0.06 mg/L;
recovering yeast, further cooling the fermentation tank to-1 deg.C, and storing at 0.09MPa for not less than 5 days; then filtering the wine;
adding silica gel liquid 2 days before filtering, diluting the silica gel liquid into 10% slurry with deoxygenated water or beer, and stirring the silica gel liquid continuously during the addition process;
during the wine filtering process, antioxidant is added to the concentration of about 20ppm, and carbon dioxide is charged.
Comparative example 1
The flavored malt beer of the comparative example is mainly prepared from water, yeast, lactic acid and the following raw materials in parts by weight: 9000 parts of barley malt, 7.7 parts of anhydrous calcium chloride, 5.1 parts of gypsum powder, 0.8 part of tannin, 5.5 parts of bitter flower, 20 parts of savianthus sinicus flower, 13 parts of stargardt flower, 2.4 parts of carrageenan, 0.08 part of zinc sulfate, 1.8 parts of endoprolinase, 25 parts of silica gel and 5 parts of double-effect antioxidant. The yeast is added in an amount controlled to achieve a yeast content of 1.1 x 10 in the wort7The amount of the lactic acid is L, the amount is the amount within 2h of the full tank of the fermentation tank, the lactic acid is used for adjusting the pH, the amount of the lactic acid is set according to requirements, and the water comprises 24300 parts of water for saccharification, washing water, water for dissolving auxiliary materials, water for preheating and the like.
The preparation method of flavored malt beer of this comparative example differs from example 1 in that steps 1) -3) in example 1 are replaced by the following steps:
1) 9000 parts of barley malt and 24300 parts of water at 52 ℃ are added into a malt mill, and mixed and milled to obtain malt slurry;
2) adding the malt slurry, 3.5 parts of calcium chloride and 2.3 parts of gypsum powder into a saccharifying pot, uniformly mixing, adjusting the pH to 5.6 by using lactic acid, and stopping for 50 min; in the rest process, starting the stirrer of the saccharifying pot every 15min to stir for 4 weeks to ensure that the mash is uniform up and down;
3) raising the temperature to 70 ℃, adjusting the pH to 5.6, and carrying out saccharification reaction to obtain a saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, the temperature of the saccharified mash is raised to 76 ℃.
Comparative example 2
The flavored malt beer of the comparative example is mainly prepared from water, yeast, lactic acid and the following raw materials in parts by weight: 7500 parts of barley malt, 1000 parts of wheat malt, 7.7 parts of anhydrous calcium chloride, 5.1 parts of gypsum powder, 0.8 part of tannin, 5.5 parts of bitter flower, 20 parts of savoury flower, 13 parts of stargardt flower, 2.4 parts of carrageenan, 0.08 part of zinc sulfate, 1.8 parts of endoproline, 25 parts of silica gel and 5 parts of double-effect antioxidant. The yeast is added in an amount controlled to achieve a yeast content of 1.1 x 10 in the wort7The amount of the lactic acid is L, the amount is the amount within 2h of the full tank of the fermentation tank, the lactic acid is used for adjusting the pH, the amount of the lactic acid is set according to requirements, and the water comprises 24300 parts of water for saccharification, washing water, water for dissolving auxiliary materials, water for preheating and the like.
The preparation method of flavored malt beer of this comparative example differs from example 1 in that steps 1) -3) in example 1 are replaced by the following steps:
1) 7500 parts of barley malt, 1000 parts of wheat malt and 24300 parts of water with the temperature of 52 ℃ are added into a malt mill, and malt slurry is obtained by mixing and milling;
2) adding the malt slurry, 3.5 parts of calcium chloride and 2.3 parts of gypsum powder into a saccharifying pot, uniformly mixing, adjusting the pH to 5.6 by using lactic acid, and stopping for 50 min; in the rest process, starting the stirrer of the saccharifying pot every 15min to stir for 4 weeks to ensure that the mash is uniform up and down;
3) raising the temperature to 70 ℃, adjusting the pH to 5.6, and carrying out saccharification reaction to obtain a saccharified mash;
stirring for 2min every 20min in the saccharification process, performing iodine reaction check 35min after the start of the saccharification reaction, and performing iodine reaction check every 5min until the iodine reaction is complete;
after the saccharification reaction is finished, the temperature of the saccharified mash is raised to 76 ℃.
Test examples
(1) The flavor malt beer obtained in examples 1 to 4 and comparative examples 1 to 2 was subjected to physical and chemical property examination according to the method of GB/T4928-2008 "beer analysis method", and the results are shown in Table 1.
TABLE 1 results of examining physical and chemical properties of flavored malt beers of examples 1 to 4 and comparative examples 1 to 2
As is clear from Table 1, the flavored malt beer of the present invention had high transparency, very low haze of only 0.04 to 0.07, and high appearance quality. The flavor malt beer has good taste, high foam quality and long foam duration which can reach 190 + 195 s.
(2) The flavor malt beer obtained in examples 1 to 4 and comparative examples 1 to 2 was examined for alcohol content in accordance with GB5009.225-2016 (determination of alcohol concentration in national standard for food safety wine), and for microbial content in accordance with GB4789-2016 (test for microbiology of national standard for food safety), the results are shown in Table 2.
TABLE 2 alcoholic strength and microbiological test results of flavored malt beers of examples 1-4 and comparative examples 1-2
As is clear from Table 2, the flavored malt beers of the present invention had a low alcoholic strength of 2.6 to 2.8% vol. The beer has good oxidation resistance, is suitable for long-term storage, has low microorganism content, no salmonella and staphylococcus aureus, has very low total number of bacterial colonies, and meets the national safety standard.
Claims (10)
1. A flavored malt beer characterized by: the water-based paint is mainly prepared from water and the following raw materials in parts by weight: 5500 portions of rice flour 5300-550 portions, 7250 portions of barley 7000-7250 portions, 1050 portions of wheat malt 975-1050 portions, 1.5-1.8 portions of amylase, 6.8-8.5 portions of calcium chloride, 4.4-5.7 portions of gypsum powder, 0.75-0.9 portion of tannin, 33-43 portions of hop and 1.5-2 portions of endoprotease.
2. The flavored malt beer according to claim 1, characterized in that: the flavored malt beer is mainly prepared from water and the following raw materials in parts by weight: 5300 parts of rice flour 5450, 7100 parts of barley malt 7200, 1025 parts of wheat malt 1000, 1.6-1.7 parts of amylase, 7-8.5 parts of calcium chloride, 4.8-5.5 parts of gypsum powder, 0.8-0.85 part of tannin, 35-42.5 parts of hop and 1.8-1.9 parts of proline endopeptidase.
3. The flavored malt beer according to claim 1 or 2, characterized in that: the raw materials also comprise 20-30 parts by weight of silica gel, 2.2-2.8 parts by weight of carrageenan and 4-6 parts by weight of double-effect antioxidant.
4. The flavored malt beer according to claim 1 or 2, characterized in that: the hops comprise bitter flowers and fragrant flowers, and the weight ratio of the bitter flowers to the fragrant flowers is 5-6: 28-37; the incense flower is at least one of Sazixiang flower and Spradk incense flower.
5. The flavored malt beer according to claim 1 or 2, characterized in that: the raw material also comprises 0.07-0.09 parts by weight of zinc sulfate.
6. A method of preparing the flavored malt beer according to claim 1, characterized in that: the method comprises the following steps:
1) 7000-strage 7250 parts of barley malt, 975-strage 1050 parts of wheat malt, 3.2-3.7 parts of calcium chloride, 2.1-2.5 parts of gypsum powder and 24000-strage 2455 parts of water are uniformly mixed, the pH is adjusted to 5.5-5.7, and the mixture is stopped for 45-55min at 50-55 ℃;
then adding rice flour paste mash, saccharifying at 69-71 deg.C and pH of 5.5-5.7 to obtain saccharified mash; the rice gelatinized mash is mainly prepared by gelatinizing rice flour, amylase and water which are used as raw materials;
2) adding the saccharified mash obtained in the step 1) into a filter tank for filtering to obtain wort;
3) discharging the wort obtained in the step 2), washing a filter tank, combining the washing tank water and the wort, adding 0.75-0.9 part of tannin, 1.2-1.7 parts of calcium chloride and 0.8-1.2 parts of gypsum powder, and boiling for 55-65 min;
4) carrying out rotary precipitation and cooling;
5) adding yeast and endoproline into the cooled wort, and fermenting at 8-11 deg.C for 3.5-4.5 days;
6) after fermentation, heating, performing diacetyl reduction, cooling, storing wine, and filtering wine.
7. The method of producing a flavored malt beer, according to claim 6, wherein: the rice flour gelatinized mash is prepared by the method comprising the following steps: mixing 5300-5500 parts by weight of rice flour, 1.5-1.8 parts by weight of amylase, 2.5-3 parts by weight of calcium chloride, 1.5-2 parts by weight of gypsum powder and 17800-18200 parts by weight of water uniformly, and preserving the heat at 92-98 ℃ for 40-50min to obtain the rice flour.
8. The method of producing a flavored malt beer, according to claim 6, wherein: the filtration in the step 2) comprises standing and refluxing, wherein the standing temperature is 75-77 ℃, and the standing time is 4-7 min.
9. The method of producing a flavored malt beer, according to claim 6, wherein: the temperature of the wort cooled in the step 4) is 8-9.5 ℃.
10. The method of producing a flavored malt beer, according to claim 6, wherein: the temperature of the wine storage in the step 6) is-1.5-0 ℃.
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| CN111876276A (en) * | 2020-08-10 | 2020-11-03 | 哈尔滨明派生物科技有限公司 | A beer with effects of nourishing yin and invigorating kidney and its preparation method |
| CN112322405A (en) * | 2020-12-02 | 2021-02-05 | 天津农学院 | Quinoa beer and brewing method thereof |
| CN115637203A (en) * | 2022-11-14 | 2023-01-24 | 深圳市云达亿科科技有限公司 | Rice fat millet white beer and preparation method thereof |
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| CN112322405A (en) * | 2020-12-02 | 2021-02-05 | 天津农学院 | Quinoa beer and brewing method thereof |
| CN115637203A (en) * | 2022-11-14 | 2023-01-24 | 深圳市云达亿科科技有限公司 | Rice fat millet white beer and preparation method thereof |
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