CN111676100B - Method for preparing extra-high concentrated beer by using extra-high concentrated wort - Google Patents
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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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/06—Mashing apparatus
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- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
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Abstract
The invention provides a method for preparing extra-high concentrated beer by using extra-high concentrated wort, belonging to the technical field of beer brewing. The extra-high concentrated wort utilized by the invention is obtained by the existing saccharification equipment, no additional equipment investment is needed, the problems of difficult wort filtration, prolonged filtration time and the like in the preparation process of the high concentrated wort are solved, and the production cost of the extra-high concentrated wort is reduced. The method for preparing the extra-high concentrated wort provided by the invention can be used for producing extra-high concentrated beer, not only can improve the utilization rate of raw materials and reduce the production cost, but also has the characteristics of clear appearance, white foam, soft and harmonious taste, light and cool mouthfeel, good drinkability and the like.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a method for preparing extra-high concentrated beer by using extra-high concentrated wort.
Background
The high-concentration brewing of beer is a process of fermenting wort with higher concentration than normal concentration in beer production and diluting the wort with water to normal concentration beer in the later stage of the production process. According to the concentration classification of the fermented wort, wort fermentation with the concentration of 18-22 DEG P is called ultrahigh-concentration wort fermentation, and wort fermentation with the concentration of more than 22 DEG P is called ultrahigh-concentration wort fermentation.
In the brewing process of the extra-high concentration beer, the extra-high concentration beer can be brewed by wort with higher concentration. However, the traditional preparation method of the wort with high concentration has two kinds: one method is to increase the concentration of wort by increasing the amount of syrup used, but this method is difficult to satisfy the nutritional requirements of normal beer fermentation for extra-high fermentation nitrogen and carbon sources due to the limitation of the amount of corn starch syrup used in the prior art. The other method is to increase the feeding amount of the raw materials, but the method has the problems of difficult stirring and filtration of wort, prolonged filtration time, increased wort production cost and the like. Therefore, it is an important research topic for researchers in this field to develop a method for preparing extra-high concentrated wort and then brew extra-high concentrated beer with the extra-high concentrated wort.
Disclosure of Invention
The invention provides a method for preparing extra-high concentrated beer by using extra-high concentrated wort, which utilizes the prior saccharification equipment to realize the high-efficiency production of 22-26P extra-high concentrated wort by using the traditional wort filter tank, and the extra-high concentrated beer is prepared by using the extra-high concentrated wort, thereby solving the problems of difficult wort filtration, prolonged filtration time and the like in the preparation process of the extra-high concentrated wort, and simultaneously reducing the production cost of the extra-high concentrated wort.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a method for preparing extra-high concentrated beer by using extra-high concentrated wort, which comprises the following steps:
preparing the ultra-high concentration wort:
stopping the crushed malt in a saccharifying pot, heating to 63-68 ℃, saccharifying for 60-80min, heating to 76-78 ℃ after iodine is qualified, and then transferring to a filter tank for filtering;
when the filtered wort is exposed out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
after the first wort is filtered, adding hot water of 76-78 ℃ into the filter tank, and washing grains of the wort remained in the filter tank to obtain a second wort;
mixing 70-100% of the second wort with the first wort, putting the mixture into a boiling pot, boiling thick mash, adding hops or hops products in the boiling process, mixing the mixture with syrup 5-10min before the boiling is finished, and then putting the mixture into a rotary precipitation tank;
after the high-concentration wort after boiling is subjected to rotary precipitation and wort cooling procedures, preparing the extra-high-concentration wort with the concentration of 22-26 DEG P;
oxygenation of wort: uniformly filling oxygen into the wort by using wort oxygenation equipment;
fermenting beer: feeding the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, controlling the temperature of the full tank to be 10-11 ℃, naturally heating to 12-14 ℃, heating to the reduction temperature of 15-17 ℃ when the fermentation sugar degree is reduced to 6-7 ℃ P, and cooling to enter a cold storage stage when the diacetyl is reduced to below 0.1-0.2 mg/L;
filtering and diluting beer: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain a finished beer product prepared from the extra-high-concentration wort.
Preferably, the rest treatment in the preparation step of the extra-high-gravity wort is to rest the crushed malt for 40-60min at 37-55 ℃; and controlling the concentration of the filtered residual sugar of the second wort to be 0.8-1.5 DEG P.
Preferably, the varieties of the hops or the hop products in the preparation step of the extra-high-concentration wort are Qingdao flowers, hop extracts, Magnus or Nagat, and the addition amount of the hops or the hop products is 0.1-0.2% of the weight of the wort.
Preferably, the syrup is added in the extra-high wort preparation step in an amount of 100-120% of the weight of the wort, and the variety of the syrup is corn syrup or malt syrup.
Preferably, the wort boiling in the extra-high-gravity wort preparation step is carried out at 100 deg.C for 45-75min, the boiling intensity is 4-8%, oxygen is filled in wort oxygenation step and is air or pure oxygen, and the dissolved oxygen of wort reaches 16-20 ppm.
Preferably, the inoculation concentration of the added yeast is 1.5X 107～3.0×107The number of the yeast in the full tank is controlled to be (28.0-33.0) MM/ml.
Preferably, the yeast added in the beer fermentation step is the extra-high-concentration beer yeast TG-01 with the preservation number of CGMCC No.19839, which is preserved in China general microbiological culture Collection center at 26.05.2020.
Preferably, the beer yeast TG-01 with the extra high concentration is obtained by breeding by the following method:
coating the alternative strain on an YPD solid culture medium added with ethanol and sorbitol, and screening to obtain an original strain according to the growth rate of the alternative strain;
culturing the starting strain in an YPD liquid culture medium, coating the bacterial suspension on a primary screening culture medium, and after a single colony grows out, selecting the single colony, transferring the single colony into low-concentration wort, and culturing to obtain a primary screening strain;
carrying out adaptive evolution culture on the primary screened strain to obtain a secondary screened strain;
and performing strain evaluation test on the re-screened strain, and screening to obtain the extra-high-concentration beer yeast TG-01 according to the growth speed of the re-screened strain.
Preferably, the adaptive evolution culture specifically comprises the following steps:
inoculating the primary screened strain into a wort culture medium added with extra-high wort with the temperature of 22-26 ℃, culturing, adding a bacterial liquid into a full-automatic high-flux microorganism liquid drop culture instrument, and culturing in an adaptive evolution mode to generate liquid drops;
and transferring the liquid drops into a wort culture medium added with ethanol, carrying out strain domestication by improving the concentration of the ethanol, and screening to obtain the re-screened strain according to the growth speed of the strain.
The invention also provides extra-high-concentration beer prepared by the method of any one of the technical schemes.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the method for preparing the extra-high concentrated beer by using the extra-high concentrated wort solves the problems of difficult wort filtration, high residual sugar filtration and prolonged filtration time in the preparation process of the extra-high concentrated wort; meanwhile, the utilization rate of raw materials is obviously improved and reaches up to 98 percent, the technical bottleneck of low utilization rate of the raw materials in the preparation process of the extra-high concentrated wheat juice is broken through, and the industrial production of the extra-high concentrated wheat juice is realized;
2. according to the method for preparing the extra-high concentrated beer by using the extra-high concentrated wort, the extra-high concentrated wort can be prepared only by using the existing equipment without additionally adding equipment investment through a special wort preparation process;
3. the beer prepared by the method for preparing the extra-high-concentration beer by using the extra-high-concentration wort provided by the invention has the characteristics of clear appearance, white and fine foam, soft and harmonious taste, harmonious and refreshing wine body, good drinkability of the product, high acceptability and the like, and is relatively high in evaluation by a sensory evaluation expert of the beer, and the physicochemical index completely meets the requirement of the GB4927 standard.
Drawings
FIG. 1 is a flow chart of a process for brewing extra high gravity beer using extra high gravity wort according to an embodiment of the present invention;
FIG. 2 is a flow chart of the process for preparing extra-high-gravity wort according to the embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a method for preparing extra-high concentrated beer by using extra-high concentrated wort, which comprises the following steps:
(S1) preparation of extra high concentrated wort:
s1-1: stopping the crushed malt in a saccharifying pot, heating to 63-68 ℃, saccharifying for 60-80min, heating to 76-78 ℃ after iodine is qualified, and then transferring to a filter tank for filtering;
s1-2: when the filtered wort leaks out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
s1-3: after the first wort is filtered, adding hot water of 76-78 ℃ into the filter tank, and washing the residual wort in the spent grains to obtain a second wort;
s1-4: mixing 70-100% of the second wort with the first wort, putting the mixture into a boiling pot, boiling thick mash, adding hops or hops products in the boiling process, mixing the mixture with syrup 5-10min before the boiling is finished, and then putting the mixture into a rotary precipitation tank;
s1-5: after the high-concentration wort after boiling is subjected to rotary precipitation and wort cooling procedures, preparing the extra-high-concentration wort with the concentration of 22-26 DEG P;
s2, wort oxygenation: uniformly filling oxygen into wort by using an oxygenation equipment system in a wort oxygenation system with a patent number of 200710163692.1 and a control method thereof;
s3, beer fermentation: feeding the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, controlling the temperature of the full tank to be 10-11 ℃, naturally heating to 12-14 ℃, heating to the reduction temperature of 15-17 ℃ when the fermentation sugar degree is reduced to 6-7 ℃ P, and cooling to enter a cold storage stage when the diacetyl is reduced to below 0.1-0.2 mg/L;
s4, beer filtration and dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain a finished beer product prepared from the extra-high-concentration wort.
In the method for brewing the extra-high concentrated beer by using the extra-high concentrated wort, extra equipment investment is not required to be added for preparing the extra-high concentrated wort, the extra-high concentrated wort can be prepared only by using the conventional saccharification equipment, the innovation of preparation processes such as circular filtration of the second wort, thick mash boiling of the first wort and the like is realized, the raw materials can be fully utilized, the utilization rate is up to 98 percent, and the problems of difficult wort filtration, high residual sugar filtration and prolonged filtration time in the preparation process of the extra-high concentrated wort are solved; wherein, in the step of mixing the second wort with the first wort in an amount of 70-100% and then feeding the mixture into the boiling pot, the addition amount of the second wort can be selected from 70, 75, 76, 80, 84, 85, 90, 92, 95, 100% and the like or any numerical value in the above limited range, and the addition amount of the second wort falls into the protection range of the invention.
In a preferred embodiment, the rest treatment in the preparation step of the extra-high-gravity wort is to rest the crushed malt for 40-60min at 37-55 ℃; the concentration of the filtered residual sugar of the second wort is 0.8-1.5 degrees P.
In a preferred embodiment, in the step of preparing the extra high concentrated wort, the hop or hop product is selected from the group consisting of Qingdao flower, hop extract, Magnus or Nagat, and the hop or hop product is added in an amount of 0.1-0.2% by weight of the wort.
In a preferred embodiment, the syrup is added in the extra-high wort preparation step in an amount of 100-120% of the weight of the wort, and the variety of the syrup is corn syrup or malt syrup.
In a preferred embodiment, the mash boiling in the extra high concentrated wort preparation step is carried out at 100 deg.C for 45-75min, the boiling strength is 4-8%, and oxygen is filled in the wort oxygenation step and is air or pure oxygen, wherein the dissolved oxygen of wort is 16-20 ppm.
In the above preferred embodiment, the concentration of wort is increased, which results in the decrease of dissolved oxygen level of wort, and affects the subsequent fermentation step, therefore, if pure oxygen is introduced, the oxygen content is increased, the degree of fermentation is increased, the cell density is increased, and the quality of the final high-concentration beer is ensured.
In a preferred embodiment, the inoculation concentration of yeast is addedIs 1.5X 107～3.0×107The number of the yeast in the full tank is controlled to be (28.0-33.0) MM/ml.
In a preferred embodiment, the yeast added in the beer fermentation step is Saccharomyces cerevisiae TG-01 with preservation number of CGMCC No.19839, which is preserved in China general microbiological culture Collection center at 26.05.2020.
In a preferred embodiment, the beer yeast TG-01 with extra high concentration is obtained by breeding according to the following method:
s1, coating the alternative strain on a YPD solid culture medium added with ethanol and sorbitol, and screening to obtain an original strain according to the growth rate of the alternative strain;
s2, culturing the starting strain in a YPD liquid culture medium, coating the bacterial suspension on a primary screening culture medium, and after a single colony grows out, selecting the single colony and transferring the single colony to low-concentration wort for culture to obtain a primary screening strain;
s3, carrying out adaptive evolution culture on the primary screening strain to obtain a secondary screening strain;
s4, carrying out strain evaluation test on the re-screened strain, and screening to obtain the extra-high-concentration beer yeast TG-01 according to the growth speed of the strain.
The formulations of the various culture media mentioned in the preferred embodiments above are:
the YPD solid culture medium added with alcohol and sorbitol has the following formula: 0.5-2% of yeast extract, 1-3% of peptone, 0.5-2% of maltose, 6-10% of absolute ethyl alcohol, 20-30% of sorbitol and 2% of agar;
the YPD liquid culture medium comprises the following formula: yeast extract 0.5-2%, peptone 1-3%, and maltose 0.5-2%;
the formula of the primary screening culture medium is as follows: 0.5-2% of yeast extract, 1-3% of peptone, 0.5-2% of maltose, 6-10% of absolute ethyl alcohol, 20-30% of sorbitol, 0.05-2% of 2-deoxy-D-glucose and 2% of agar;
the formula of the primary screening culture medium is as follows: 1% of yeast extract, 2% of peptone, 1% of maltose, 10% of absolute ethyl alcohol, 30% of sorbitol, 0.05% of 2-deoxy-D-glucose and 2% of agar.
The conditions for culturing the starting strain in YPD liquid medium were as follows: culturing at 25-28 deg.C for 48-60h, shaking for 2-3 times per day;
the culture conditions of the bacterial suspension coated on the primary screening culture medium are as follows: culturing at 25-28 deg.C for 10-14 days, wherein the concentration of the low concentration wort is 10-12 ° P.
In a preferred embodiment, the adaptive evolution culture specifically comprises the following steps:
inoculating the primary screened strain into a wort culture medium added with extra-high wort with the temperature of 22-26 ℃, culturing, adding a bacterial liquid into a full-automatic high-flux microorganism liquid drop culture instrument, and culturing in an adaptive evolution mode to generate liquid drops;
and transferring the liquid drops into a wort culture medium added with ethanol, carrying out strain domestication by improving the concentration of the ethanol, and screening to obtain the re-screened strain according to the growth speed of the strain.
In the preferred embodiment, the addition amount of the absolute ethyl alcohol in the wort medium is 6-16%.
In addition, it is necessary to supplement that during beer brewing, the extract per gram of normal wort has 1.5-2.0mg of alpha-amino nitrogen, and the alpha-amino nitrogen in the standard wort is a very important index, and the content of the alpha-amino nitrogen not only has influence on the growth and reproduction of yeast, but also has close relation with the formation of substances which influence the beer flavor, such as diacetyl, higher alcohols and the like, so as to influence the beer flavor. Wherein, the diacetyl is a substance which seriously affects the flavor of the beer and is a main byproduct of yeast metabolism, if the concentration of the diacetyl exceeds 0.1-0.2mg/L, the rancid taste is generated, and the flavor and the quality of the beer are seriously affected, so that the strict control of the content of the diacetyl is very important, and the alpha-amino nitrogen is closely related to the content of the diacetyl, so that when 1.5-2.0mg of the alpha-amino nitrogen exists in each gram of extract in normal wort, the increase of harmful byproducts can be effectively controlled, and the quality of the beer is guaranteed.
The invention also provides the extra-high-concentration beer prepared by the method in any of the preferred embodiments, and the beer has the advantages of clear appearance, white and fine foam, softness, harmony, light taste, good mouthfeel and high acceptability.
In order to more clearly and specifically describe the method for preparing extra high gravity beer by using extra high gravity wort according to the embodiments of the present invention, the following description will be made with reference to specific examples.
Comparative example
The comparative example provides a method for preparing a traditional high-concentration wort and beer prepared by using the wort, which comprises the following specific steps:
(1) adding a certain amount of water into a saccharifying pot, adjusting a certain water temperature, adding the crushed malt flour into the saccharifying pot, keeping the temperature of the material liquid at 50 ℃ for protein stop, keeping the protein stop time at 40min, quickly heating to 65 ℃ for saccharifying, and keeping for 60 min;
(2) heating the material liquid to 75 ℃ after saccharification, pumping the material liquid into a filter tank, filtering out wort according to a normal filtering procedure in the beer wort saccharification process, feeding the wort into a boiling pot, boiling the wort in the boiling pot according to a normal boiling procedure in the beer wort boiling process, adding hops to finally shape the wort, performing precipitation through a vortex precipitation settling tank, removing thermal coagulants, performing wort solidification, and concentrating the common wort to a high-concentration wort with the temperature of 22 DEG P;
(3) feeding the oxygenated wort into a fermentation tank, and adding fermentation yeast into the fermentation tank for fermentation;
(4) filtering and diluting beer: filtering, diluting and sterilizing the obtained wine liquid to obtain a finished beer product.
Example 1
The embodiment provides a preparation method of extra-high-concentration beer, which comprises the following specific steps:
s1: preparation of extra high concentration wort
S1-1: stopping the crushed malt for 40min at 45 ℃ in a saccharifying pot, heating to 63 ℃, saccharifying for 60min, heating to 76 ℃ after iodine test is qualified, transferring to a filter tank, and filtering;
s1-2: when the filtered wort is exposed out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
s1-3: after the first wort is filtered, adding hot water with the temperature of 76 ℃ into a filter tank, washing grains of the wort remained in the grains, and then filtering the second wort, wherein the residual sugar concentration of the second wort is 0.8 DEG P;
s1-4: mixing 92% of the second wort with the first wort, putting into a boiling pot, boiling thick mash, wherein the thick mash is boiled at 100 ℃ for 60min, the boiling strength is 6%, adding 0.1% of Qingdao Dahua during boiling, adding syrup 5min before boiling, and putting into a rotary precipitation tank;
s1-5: after the boiling high-concentration wort is subjected to the processes of rotary precipitation and wort cooling, preparing the ultrahigh-concentration wort with the concentration of 23-degree P;
s2, wort oxygenation: uniformly filling oxygen into the wort by using a wort oxygenation equipment system until the dissolved oxygen in the wort reaches 16 ppm;
s3, beer fermentation: introducing the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, and inoculating at a concentration of 1.5 × 107The number of the yeast is controlled to be 28.0MM/ml, the temperature of the full tank is controlled to be 10 ℃, then the temperature is naturally raised to 12 ℃, when the fermentation sugar degree is reduced to 6 ℃ P, the temperature is raised to 15 ℃ of reduction temperature, when the diacetyl is reduced to below 0.1mg/L, the temperature is reduced, and the yeast enters a cold storage stage;
s4, beer filtration and dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain an extra-high-concentration beer finished product brewed by using extra-high-concentration wheat juice.
Example 2
The embodiment provides a preparation method of extra-high-concentration beer, which comprises the following specific steps:
q1: preparation of extra high concentration wort
Q1-1: stopping the crushed malt for 40min at 50 ℃ in a saccharifying pot, heating to 65 ℃, saccharifying for 65min, heating to 78 ℃ after iodine is qualified, transferring to a filter tank, and filtering;
q1-2: when the filtered wort is exposed out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
q1-3: after the first wort is filtered, adding hot water with the temperature of 76 ℃ into the filtered grains, washing grains of the wort remained in the filtered grains, and then filtering the second wort, wherein the concentration of the residual sugar in the second wort filtration is 1.5 degrees P;
q1-4: mixing 84% of the second wort with the first wort, placing into a boiling pot, boiling at 100 deg.C for 60min, adding 0.15% hops extract during boiling, adding syrup 10min before boiling, and feeding into a rotary precipitation tank;
q1-5: after the boiling high-concentration wort is subjected to the processes of rotary precipitation and wort cooling, preparing extra high-concentration wort with the concentration of 24 DEG P;
q2, wort oxygenation: uniformly filling oxygen into the wort by using a wort oxygenation equipment system until the dissolved oxygen in the wort reaches 18 ppm;
q3, beer fermentation: introducing oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, and inoculating to obtain the final product with an inoculation concentration of 2.0 × 107The yeast is added in an amount of controlling the number of the yeast in the full tank to be 29.0MM/ml, controlling the temperature in the full tank to be 10 ℃, then naturally heating to 14 ℃, heating to a reduction temperature of 16 ℃ when the fermentation sugar degree is reduced to 7 DEG P, and cooling to enter a cold storage stage when the diacetyl is reduced to be below 0.2 mg/L;
q4, beer filtration dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain a finished extra high concentration beer brewed by using extra high concentration wort.
Example 3
The embodiment provides a preparation method of extra-high-concentration beer, which comprises the following specific steps:
p1: preparation of extra high concentration wort
P1-1: stopping the crushed malt for 60min at 43 ℃ in a saccharifying pot, heating to 68 ℃, saccharifying for 70min, heating to 78 ℃ after iodine is qualified, transferring to a filter tank, and filtering;
p1-2: when the filtered wort is exposed out of the vinasse layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
p1-3: after the first wort is filtered, hot water at 78 ℃ is added into a filter tank, the wort remained in the spent grains is washed, the spent grains are called as second wort filtration, and the residual sugar concentration of the second wort filtration is 1.5 degrees P;
p1-4: mixing 76% of the second wort with the first wort, putting into a boiling pot, boiling with thick mash, wherein the boiling with thick mash is boiling at 100 deg.C for 50min, the boiling strength is 6%, adding 0.15% flos Lupuli Magnus Japonici during boiling, adding syrup 10min before boiling, and pumping into a rotary precipitation tank;
p1-5: after the boiling high-concentration wort is subjected to the processes of rotary precipitation and wort cooling, preparing the extra-high-concentration wort with the concentration of 25-degree P;
p2, wort oxygenation: uniformly filling oxygen into the wort by using a wort oxygenation equipment system until the dissolved oxygen in the wort reaches 20 ppm;
p3, beer fermentation: introducing the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, and inoculating at a concentration of 1.8 × 107The yeast is added in an amount of controlling the number of the yeast in the full tank to be 30.0MM/ml, controlling the temperature in the full tank to be 10 ℃, then naturally heating to 14 ℃, heating to a reduction temperature of 17 ℃ when the fermentation sugar degree is reduced to 7 DEG P, and cooling to enter a cold storage stage when the diacetyl is reduced to below 0.2 mg/L;
p4, beer filtration dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain an extra-high-concentration beer finished product brewed by using extra-high-concentration wheat juice.
Example 4
The embodiment provides a preparation method of extra-high-concentration beer, which comprises the following specific steps:
r1: preparation of extra high concentration wort
R1-1: stopping the crushed malt for 60min at 45 ℃ in a saccharifying pot, heating to 68 ℃, saccharifying for 80min, heating to 78 ℃ after iodine is qualified, transferring to a filter tank, and filtering;
r1-2: when the filtered wort is exposed out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
r1-3: after the first wort is filtered, adding hot water of 78 ℃ into a filter tank, washing grains of the wort remained in the grains, and filtering to obtain a second wort, wherein the residual sugar concentration of the second wort is 1.3 degrees P;
r1-4: mixing the second wort 90% with the first wort, placing into a boiling pot, boiling at 100 deg.C for 80min to obtain 8% thick mash, adding 0.08% flos Lupuli Nagaite during boiling, adding syrup 10min before boiling, and feeding into a rotary precipitation tank;
r1-5: after the boiling high-concentration wort is subjected to the processes of rotary precipitation and wort cooling, preparing the ultrahigh-concentration wort with the concentration of 26-degree P;
r2, wort oxygenation: uniformly filling oxygen into the wort by using a wort oxygenation equipment system until the dissolved oxygen in the wort reaches 19 ppm;
r3, beer fermentation: introducing the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, and inoculating at a concentration of 1.8 × 107The yeast is added in an amount of controlling the number of the yeast in the full tank to be 33.0MM/ml, controlling the temperature in the full tank to be 10 ℃, then naturally heating to 14 ℃, heating to a reduction temperature of 17 ℃ when the fermentation sugar degree is reduced to 7 DEG P, and cooling to enter a cold storage stage when the diacetyl is reduced to below 0.2 mg/L;
r4, beer filtration and dilution: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain a finished extra high concentration beer brewed by using extra high concentration wort.
Determination of oxygen saturation level of wort
TABLE 1 saturated oxygen levels of different wort after aeration with air and pure oxygen
| Concentration of wort (° P) | 12 | 14 | 16 | 18 | 20 | 22 | 24 | 26 |
| Introducing air | 9.3 | 8.6 | 8.1 | 7.8 | 7.5 | 7.1 | 6.9 | 6.4 |
| Introducing pure oxygen | 33.2 | 32.4 | 31.8 | 30.5 | 29.3 | 27.8 | 26.0 | 24.7 |
Because the oxygen-dissolved level of wort is reduced along with the continuous increase of the concentration of wort in the extra-high concentration brewing process, the brewing of extra-high concentration beer needs to ensure the oxygen content of wort. As can be seen from Table 1, the oxygen content of wort can be significantly increased by selectively introducing pure oxygen, so that the fermentation degree is increased, the cell density is increased, and the smooth proceeding of the subsequent fermentation step can be ensured.
Determination of partial physicochemical index of extra-high concentrated wort
TABLE 2 indices of the extra high strength wort prepared in examples 1-4 of the present invention
| Analyzing items | Unit of | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example |
| Concentration of raw wort | °P | 23 | 24 | 25 | 26 | 22 |
| Total acid | ml/100ml | 1.5 | 1.5 | 1.5 | 1.7 | 1.2 |
| Color intensity | EBC | 17 | 18 | 19 | 20 | 16 |
| pH | / | 5.6 | 5.6 | 5.4 | 5.4 | 5.5 |
| Turbidity of water | EBC | 4.0 | 3.8 | 4.0 | 5.0 | 3.0 |
| Ultimate degree of fermentation | ％ | 69 | 71.5 | 69.6 | 69 | 69.2 |
| Alpha-amino nitrogen | mg/L | 270 | 285 | 290 | 300 | 240 |
Evaluation of flavor:
the characteristics and acceptable degree of the extra-high concentrated beer wine prepared by the invention are comprehensively evaluated by 10 national grade beer sensory evaluation teachers from aspects of beer appearance, aroma, taste and the like, and the results are shown in tables 3-4.
TABLE 3 evaluation of physical and chemical indexes of beer produced in examples 1 to 4 and comparative example
| Item | Unit of | Examples 1 to 4 | Comparative example |
| Original concentration | ％(m/m) | 8.05 | 8.0 |
| Bubble holder | S | 218 | 220 |
| RDF | ％ | 66.0 | 67.0 |
| Alcohol content | ％(v/v) | 3.3 | 3.4 |
| Bitter taste | EBC | 9.5 | 9.2 |
| Color intensity | EBC | 3.5 | 3.7 |
| Turbidity of water | EBC | 0.12 | 0.12 |
| CO2 | ％(m/m) | 0.51 | 0.52 |
TABLE 4 sensory evaluation of beer obtained in examples 1 to 4 and comparative example
As can be seen from the above table, the extra high concentrated beer prepared by the preparation method of the extra high concentrated wort provided by the embodiment of the invention has the advantages of external clearness, white and fine foam, softness, coordination, light taste and high acceptability.
Claims (7)
1. The method for preparing the extra-high concentrated beer by using the extra-high concentrated wort is characterized by comprising the following steps:
preparation of ultra-high concentration wort:
stopping the crushed malt in a saccharifying pot, heating to 63-68 ℃, saccharifying for 60-80min, heating to 76-78 ℃ after iodine is qualified, and then transferring to a filter tank for filtering;
when the filtered wort is exposed out of the lees layer, the first wort is filtered, and the first wort enters a wort temporary storage tank;
after the first wort is filtered, adding hot water of 76-78 ℃ into the filter tank, and washing the residual wort in the spent grains to obtain a second wort;
mixing 70-100% of the second wort with the first wort, putting the mixture into a boiling pot, boiling thick mash, adding hops or hops products in the boiling process, mixing the mixture with syrup 5-10min before the boiling is finished, and then putting the mixture into a rotary precipitation tank;
after the high-concentration wort after boiling is subjected to rotary precipitation and wort cooling procedures, preparing the extra-high-concentration wort with the concentration of 22-26 DEG P;
oxygenation of wort: uniformly filling oxygen into the wort by using a wort oxygenation equipment system;
fermenting beer: feeding the oxygenated wort into a fermentation tank, adding fermentation yeast into the fermentation tank, controlling the temperature of the full tank to be 10-11 ℃, naturally heating to 12-14 ℃, heating to the reduction temperature of 15-17 ℃ when the fermentation sugar degree is reduced to 6-7 ℃ P, and cooling to enter a cold storage stage when the diacetyl is reduced to below 0.1-0.2 mg/L;
filtering and diluting beer: filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain a finished extra high concentration beer product prepared from extra high concentration wort;
the yeast added in the beer fermentation step is extra-high-concentration beer yeast TG-01 with the preservation number of CGMCC No.19839, which is preserved in China general microbiological culture Collection center (CGMCC) in 26.05.2020.
2. The method according to claim 1, wherein the resting treatment in the extra high gravity wort preparation step is to rest the crushed malt at 37-55 ℃ for 40-60 min; and controlling the concentration of the filtered residual sugar of the second wort to be 0.8-1.5 degrees P.
3. The method as claimed in claim 1, wherein the varieties of the hop or hop products in the extra high gravity wort production step are broccoli, hop extract, marunom or naglast, and the hop or hop products are added in an amount of 0.1-0.2% by weight of the wort.
4. The method as claimed in claim 1, wherein the syrup is added in the extra high gravity wort preparation step in an amount of 100-120% by weight of the wort, and the syrup is corn syrup or malt syrup.
5. The method according to claim 1, wherein the wort boiling in the extra-high wort preparation step is performed at 100 ℃ for 45-75min at a boiling intensity of 4-8%, and oxygen is filled in the wort oxygenation step as air or pure oxygen, and dissolved oxygen in the wort is 16-20 ppm.
6. The method according to claim 1, wherein the inoculation concentration of the added yeast is 1.5X 107～3.0×107Per ml, controlling the number of yeast in a full tank to be: (28.0～33.0)MM/ml。
7. A beer of extra high consistency prepared by the process of any one of claims 1 to 6.
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