CN112592779B - Black wheat beer and preparation method thereof - Google Patents
Black wheat beer and preparation method thereof Download PDFInfo
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- 235000020017 wheat beer Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 143
- 235000013405 beer Nutrition 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- 235000019219 chocolate Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000126 substance Substances 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 47
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 26
- 241000628997 Flos Species 0.000 claims description 18
- 230000001706 oxygenating effect Effects 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- 235000019714 Triticale Nutrition 0.000 claims description 10
- 241000228158 x Triticosecale Species 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- -1 alcohol ester Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims 2
- 238000005360 mashing Methods 0.000 claims 1
- YOMSJEATGXXYPX-UHFFFAOYSA-N 2-methoxy-4-vinylphenol Chemical compound COC1=CC(C=C)=CC=C1O YOMSJEATGXXYPX-UHFFFAOYSA-N 0.000 abstract description 42
- 239000000796 flavoring agent Substances 0.000 abstract description 28
- 235000019634 flavors Nutrition 0.000 abstract description 28
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 14
- 235000020026 dunkelweizenbier Nutrition 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 244000061408 Eugenia caryophyllata Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 description 13
- 238000005303 weighing Methods 0.000 description 10
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 6
- 235000013736 caramel Nutrition 0.000 description 6
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 6
- 229940114124 ferulic acid Drugs 0.000 description 6
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 6
- 235000001785 ferulic acid Nutrition 0.000 description 6
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- 230000008021 deposition Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000001376 precipitating effect Effects 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 239000008370 chocolate flavor Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 108010056979 phenylacrylic acid decarboxylase Proteins 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- XQMVBICWFFHDNN-UHFFFAOYSA-N 5-amino-4-chloro-2-phenylpyridazin-3-one;(2-ethoxy-3,3-dimethyl-2h-1-benzofuran-5-yl) methanesulfonate Chemical compound O=C1C(Cl)=C(N)C=NN1C1=CC=CC=C1.C1=C(OS(C)(=O)=O)C=C2C(C)(C)C(OCC)OC2=C1 XQMVBICWFFHDNN-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000020023 weizenbier Nutrition 0.000 description 1
- 235000020019 witbier Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a black wheat beer and a preparation method thereof, belongs to the technical field of beer brewing, and can solve the technical problems of low 4-vinyl guaiacol (4-VG) content, weak clove flavor and the like of the existing dark wheat beer. The beer is prepared by adopting Pearson malt, wheat malt, crystallized malt and chocolate malt as raw materials and adopting the fermentation method, the original wort concentration of the beer is 12-14 DEG P, the alcoholic strength is 5.5-6.5% vol, the chroma is 80-120EBC, the bitter taste quality is 15-20EBC, the content of 4-VG in the beer is 2.5-3.5mg/L, and the content of malt fragrance substance 2-acetylpyrrole is more than or equal to 220 mu g/L. The invention can be applied to the brewing aspect of dark wheat beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to black wheat beer and a preparation method thereof.
Background
In recent years, with social development and continuous improvement of living standard of people, the special beer is more and more popular with people, consumers do not meet the requirement of drinking the following fermented light-colored Lag beer any more, higher requirements are provided for the taste, flavor and type of the beer, and the special beer is bound to become the inevitable development trend of the beer industry.
The styles and types of beer are various, and the color is one of the important criteria for determining the styles and types of beer. At present, light-colored wheat beer, namely 'white beer' with a characteristic of a clove flavor on the market is rapidly increased, but dark-colored wheat beer is rarely seen on the market, and the dark-colored wheat beer has low content of 4-vinyl guaiacol (4-VG) and weak clove flavor, because the dark-colored wheat beer uses more dark-colored malt, the content of a 4-VG precursor is reduced. Therefore, it is an important subject to be studied by those skilled in the art how to improve wheat beer to have both clove flavor and toasted flavor, and solve the technical problems of low 4-VG content and weak clove flavor of dark wheat beer.
Disclosure of Invention
The invention provides black wheat beer and a preparation method thereof, the beer has obvious clove flavor, and also has malt burnt flavor, caramel flavor and chocolate flavor, and the technical problems of low 4-VG content and weak clove flavor of the black wheat beer are solved.
In order to achieve the purpose, the invention adopts the technical scheme that:
the black wheat beer is prepared by adopting Pearson malt, wheat malt, crystallized malt and chocolate malt as raw materials through the fermentation method, the original wort concentration of the beer is 12-14 DEG P, the alcoholic strength is 5.5-6.5% vol, the chroma is 80-120EBC, the bitter taste quality is 15-20EBC, the content of 4-VG in the beer is 2.5-3.5mg/L, and the content of malt fragrance substance 2-acetylpyrrole is more than or equal to 220 mu g/L.
Preferably, the alcohol ester ratio of the beer is 4.0-5.0, and the content of the malt aroma substance 2-acetyl pyrrole in the beer is 220-300 mu g/L.
Preferably, the raw material comprises 35-45% of Pearson malt, 40-50% of wheat malt, 8-15% of crystalline malt and 3-7% of chocolate malt.
Preferably, the Pearson malt color is 3-5EBC, the wheat malt color is 4-6EBC, the crystalline malt color is 200-400EBC, and the chocolate malt color is 500-800 EBC.
The invention also provides a preparation method of the black wheat beer by using any one of the preferable technical schemes, which comprises the following steps:
the method comprises the following steps of taking water and malt as main raw materials, wherein the malt is prepared from Pearson malt, wheat malt, crystalline malt and chocolate malt, crushing the malt, and mixing the malt with water in a ratio of 1: (3.5-4.0) mixing, and carrying out three-stage saccharification at the temperature of 35-73 ℃;
after saccharification, carrying out wort filtration on the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in several times, carrying out rotary precipitation after boiling, cooling to 16-22 ℃, and simultaneously, oxygenating and inoculating the above fermentation yeast for fermentation to obtain beer fermentation liquor;
and filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the black wheat beer.
Preferably, the three-stage saccharification comprises: a first stage of saccharification at the temperature of 35-45 ℃ for 40-60min, a second stage of saccharification at the temperature of 62-68 ℃ for 30-60min and a third stage of saccharification at the temperature of 70-73 ℃ for 10-30min, wherein no exogenous enzyme preparation is added in the whole saccharification process.
Preferably, the boiling time is 60-70min, and the boiling evaporation rate is 7-8%.
Preferably, the step of adding the hops or the hop products in the boiling process comprises:
adding flos Lupuli or flos Lupuli product at the beginning of boiling and 30-35min, respectively, with the addition amount of 1.0-1.5kg/kL and 1.0-2.0 kg/kL.
Preferably, the hop or hop product is selected from at least one of the group consisting of Qingdao, guding, Barceli, Fager and Magnus.
Preferably, the oxygenating and inoculating the above fermentation yeast to perform fermentation specifically comprises:
oxygenating the rotary precipitated and cooled wort, controlling the dissolved oxygen of the wort to 7-10mg/L, inoculating the top fermentation yeast, and controlling the fermentation time to 8.0-12.0 x 10 6 The fermentation temperature is 16-22 ℃, the fermentation time is 9-14 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days;
the above fermentation yeast is at least one selected from Weiss yeast, WB-06 yeast or Munich traditional wheat yeast.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the invention provides a black wheat beer and a preparation method thereof, the beer is prepared by adopting Pearson malt, wheat malt, and matching crystallized malt and chocolate malt through the fermentation method, the obtained beer has the flavor of clove, has the flavors of malt burnt aroma, caramel aroma and chocolate aroma, is full and smooth in taste, and solves the technical problems of low content of 4-VG and weak flavor of clove in the black wheat beer;
2. the invention provides black wheat beer and a preparation method thereof, the beer is brewed by adopting 100 percent of malt, no enzyme preparation is added in the brewing process, and the black wheat beer with obvious clove flavor, malt burnt flavor, caramel flavor and chocolate flavor is finally prepared by reasonably matching the use amount of different malt and adopting proper saccharification and fermentation processes.
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 black wheat beer, wherein the beer is prepared by adopting Pearson malt, wheat malt, crystallized malt and chocolate malt as raw materials and adopting the fermentation method, the original wort concentration of the beer is 12-14 DEG P, the alcoholic strength is 5.5-6.5% vol, the chroma is 80-120EBC, the bitter quality is 15-20EBC, the content of 4-VG in the beer is 2.5-3.5mg/L, and the content of malt fragrance substance 2-acetylpyrrole is more than or equal to 220 mu g/L.
In a preferred embodiment, the alcohol ester ratio of the beer is 4.0-5.0, and the content of the malt aroma 2-acetylpyrrole in the beer is 220-300 mu g/L.
The black wheat beer provided by the embodiment is made of whole wheat, and the selected malt mainly comprises Pearson malt, wheat malt, crystalline malt and chocolate malt, wherein the Pearson malt accounts for 35-45% of the content of the selected malt, the wheat malt accounts for 40-50% of the content of the selected malt, the crystalline malt accounts for 8-15% of the content of the selected malt, and the chocolate malt accounts for 3-7% of the content of the selected malt; in addition, the beer formula does not need rice, corn and other auxiliary materials, an exogenous enzyme preparation is not added, and the beer prepared by combining the specifically limited raw wort concentration, alcohol degree, bitter quality, chroma, 4-VG content and malt aroma substance 2-acetylpyrrole content of the beer has the clove flavor, has the malt burnt flavor, caramel flavor and chocolate flavor, is harmonious in alcohol ester, full and smooth in taste, and solves the technical problems of low 4-VG content and weak clove flavor of black wheat beer.
It is understood that the above examples are all limited to the parameters clearly obtaining the beer, and further limit the raw materials for preparing the beer, such as in a preferred embodiment, the Pearson malt color is 3-5EBC, the wheat malt color is 4-6EBC, the crystalline malt color is 200-400EBC, and the chocolate malt color is 500-800 EBC.
Further, the reason why the present invention selects various kinds of malt having coloring effect as raw materials is that: the different shades of colored malt provide different aromas, a lower proportion of crystalline malt provides caramel aroma, a lower proportion of high shade chocolate malt provides deep toasting aroma, while a reduction in beer to target shade reduces the proportion of dark malt used to ensure that a large amount of light malt is used.
In addition, in order to solve the technical problem that the content of 4-VG in dark wheat beer is low, the malt formula and the using amount thereof are clearly limited, because: free ferulic acid in wort is a precursor of 4-VG, the free ferulic acid is converted by yeast to generate 4-VG in the fermentation process, but most ferulic acid exists in a bound state in malt, and can be released under the action of ferulic acid decarboxylase in the saccharification process, so that the higher the activity of ferulic acid decarboxylase in the malt, the more free ferulic acid is generated. The darker the malt color is, the higher the temperature in the roasting process is, the more the damage to the enzyme activity in the malt is, and the lower the enzyme activities in the dark malt are, so the use of the dark malt in high proportion can reduce the production amount of free ferulic acid, more than 75% of the malt used in the application is light malt (Pearson malt and wheat malt), and the use of dark malt is not more than 15%, so the activity of ferulic acid decarboxylase in the saccharification process is ensured, the content of ferulic acid in the wort is ensured, and the content of 4-VG in the dark wheat beer is further ensured.
The invention also provides a preparation method of the black wheat beer by using any one of the preferred embodiments, which comprises the following steps:
s1, taking water and malt as main raw materials, wherein the malt is prepared from Pearson malt, wheat malt, crystallized malt and chocolate malt, crushing the malt, and mixing the crushed malt and the water in a ratio of 1: (3.5-4.0) mixing, and carrying out three-stage saccharification at the temperature of 35-73 ℃;
s2, after saccharification, filtering the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in a plurality of times, carrying out rotary precipitation after boiling, cooling to 16-22 ℃, and simultaneously, oxygenating and inoculating the fermented yeast to ferment to obtain beer fermentation liquor;
s3, filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the black wheat beer.
In a preferred embodiment, the three-stage saccharification comprises: performing first stage saccharification at 35-45 deg.C for 40-60min, performing second stage saccharification at 62-68 deg.C for 30-60min, and performing third stage saccharification at 70-73 deg.C for 10-30min, wherein no exogenous enzyme preparation is added during the whole saccharification process.
In a preferred embodiment, the boiling time is 60-70min, and the boiling evaporation rate is 7-8%.
In the above preferred embodiment, the boiling time can be selected from 60min, 65 min and 70min or any value selected from the above range according to actual needs falls within the protection scope of the present invention, and the boiling evaporation rate can be selected from 7%, 7.5% and 8% or any value selected from the above range according to actual needs falls within the protection scope of the present invention.
In a preferred embodiment, the fractionated addition of the hops or hop preparation during the boiling process comprises:
adding flos Lupuli or flos Lupuli product at the beginning of boiling and 30-35min, respectively, with the addition amount of 1.0-1.5kg/kL and 1.0-2.0 kg/kL.
In a preferred embodiment, the hop or hop product is selected from at least one of the group consisting of Qingdao, Gudin, Barbady, Fager and Magnum.
In a preferred embodiment, the oxygenating and inoculating the above fermenting yeast to ferment specifically comprises:
oxygenating the rotary precipitated and cooled wort, controlling the dissolved oxygen of the wort to 7-10mg/L, inoculating the top fermentation yeast, and controlling the fermentation time to 8.0-12.0 x 10 6 The fermentation temperature is 16-22 ℃, the fermentation time is 9-14 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days;
the above fermentation yeast is at least one selected from Weiss yeast, WB-06 yeast or Munich traditional wheat yeast.
In order to more clearly and specifically describe the dark wheat beer and the preparation method thereof provided by the embodiments of the present invention, the following description will be made with reference to specific embodiments.
Comparative example 1
The comparative example provides a triticale beer and a preparation method thereof, and the method specifically comprises the following steps:
a black wheat beer is a black wheat beer produced by the prior beer production technology, and the raw materials for producing 100 tons of beer comprise: 38 tons of triticale malt, 0.75 ton of barley malt, 15 tons of black scented rice, 0.76 ton of black glutinous rice, 0.4 ton of hop and 45.09 tons of water.
Example 1
The embodiment provides a preparation method of black wheat beer, which specifically comprises the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 45 percent of Pearson malt, 40 percent of wheat malt, 10 percent of crystallized malt and 5 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials at a ratio of 1:3.8, and keeping the temperature at 35 deg.C for 40min, 63 deg.C for 30min, and 73 deg.C for 15 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing a trough to obtain wort;
(4) boiling wort: boiling wort for 60min, adding flos Lupuli for 2 times, respectively adding flos Lupuli Qingdao and flos Caryophylli for 1 time at initial boiling time and boiling time for 30min, respectively, the addition amounts are 1.0kg/kL and 1.0 kg/kL;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding WB-06 yeast, and fermenting at the temperature of 18 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain black wheat beer product.
Example 2
The embodiment provides a preparation method of black wheat beer, which specifically comprises the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 35 percent of Pearson malt, 50 percent of wheat malt, 12 percent of crystallized malt and 3 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the raw materials at a ratio of 1:3.5, maintaining the temperature at 45 deg.C for 60min, 68 deg.C for 50min, and 72 deg.C for 10 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing a trough to obtain wort;
(4) boiling wort: boiling wort for 60min, adding flos Lupuli for 2 times, respectively adding flos Lupuli, guava and guding for 1 time when boiling for 30min, respectively, the addition amounts are 1.0kg/kL and 1.2 kg/kL;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding Weiss yeast, and fermenting at the temperature of 20 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain black wheat beer product.
Example 3
The embodiment provides a black wheat beer, and the preparation method comprises the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 40 percent of Pearson malt, 45 percent of wheat malt, 12 percent of crystallized malt and 3 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the raw materials at a ratio of 1:4.0, and keeping the temperature at 35 deg.C for 50min, 65 deg.C for 40min, and 70 deg.C for 15 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing a trough to obtain wort;
(4) boiling wort: boiling wort for 60min, adding flos Lupuli for 2 times, adding flos Lupuli Fager and Magnus for 1 time respectively at initial boiling time and boiling time for 30min, the addition amounts are 1.0kg/kL and 1.0kg/kL respectively;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding traditional Munich wheat yeast, and fermenting at the temperature of 22 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain black wheat beer product.
Example 4
The embodiment provides a black wheat beer, and the preparation method comprises the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 45 percent of Pearson malt, 40 percent of wheat malt, 9 percent of crystallized malt and 6 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the raw materials at a ratio of 1:4.0, maintaining the temperature at 38 deg.C for 50min, at 65 deg.C for 60min, and at 73 deg.C for 10 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding flos Lupuli for 2 times, respectively adding flos Lupuli Qingdao and flos Caryophylli for 1 time at initial boiling time and boiling time for 30min, respectively, the addition amounts are 1.5kg/kL and 1.5 kg/kL;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding traditional Munich wheat yeast, and fermenting at the temperature of 20 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain black wheat beer product.
Example 5
The embodiment provides a black wheat beer, and the preparation method comprises the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 40 percent of Pearson malt, 45 percent of wheat malt, 8 percent of crystalline malt and 7 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials at a ratio of 1:3.8, and keeping the temperature at 40 deg.C for 50min, 63 deg.C for 60min, and 73 deg.C for 15 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding flos Lupuli for 2 times, adding flos Lupuli Fage and GUDING for 1 time respectively at initial boiling time and boiling time for 30min, the addition amounts are 1.0kg/kL and 1.0kg/kL respectively;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding Weiss yeast, and fermenting at the temperature of 16 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain black wheat beer product.
Physical and chemical detection of black wheat beer
The invention also carries out physical and chemical index detection on the black wheat beer prepared by the embodiments, and the detection results are shown in the following table:
TABLE 1 results of partial physicochemical examination of the rye beer obtained in examples 1 to 5
| Detecting items | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Concentration of raw wort (° P) | 12.3 | 12.5 | 12.9 | 13.4 | 13.8 |
| Alcohol content (% vol) | 5.6 | 5.6 | 5.8 | 6.0 | 6.2 |
| Bitter taste substance (EBC) | 15 | 16 | 16 | 18 | 19 |
| Chroma (EBC) | 84 | 86 | 95 | 106 | 118 |
| 4-VG(mg/L) | 3.4 | 3.3 | 2.9 | 2.8 | 2.7 |
| Alcohol ester ratio | 4.2 | 4.4 | 4.6 | 4.5 | 4.7 |
| 2-acetylpyrrole (μ g/L) | 229 | 234 | 266 | 279 | 291 |
As can be seen from Table 1, the concentration of the black wheat beer raw wort prepared by the embodiment of the invention is 12-14P, the chroma is 80-120EBC, the alcoholic strength is 5.5-6.5% vol, the 4-VG is 2.5-3.5mg/L, the alcohol ester ratio is 4.0-5.0, and the content of the malt aroma substance 2-acetylpyrrole in the beer is 220-300 mug/L, which all meet the expected requirements of the obtained black wheat beer.
Evaluation of flavor
The results of flavor evaluation of the triticale beers obtained in examples 1 to 5 are shown in Table 2.
TABLE 2 flavor evaluation results of the triticale beer products obtained in examples 1-5
The results in table 2 show that the dark-striped wheat beer prepared by the preparation method provided by the embodiment of the invention adopts pearson malt, wheat malt, and crystal malt and chocolate malt, and through the fermentation method, the finally prepared beer 4-VG has high content, not only has obvious clove flavor, but also has malt burnt flavor, caramel flavor and chocolate flavor, is harmonious in alcohol ester, has full and smooth mouthfeel, and solves the technical problems of low content of 4-VG and weak clove flavor of the dark-striped wheat beer.
Claims (9)
1. The black wheat beer is characterized in that the beer is prepared by adopting Pearson malt, wheat malt, crystallized malt and chocolate malt as raw materials and adopting the fermentation method, the concentration of original wort of the beer is 12-14 DEG P, the alcoholic strength is 5.5-6.5% vol, the chroma is 80-120EBC, the bitter quality is 15-20EBC, the content of 4-VG in the beer is 2.5-3.5mg/L, and the content of 2-acetylpyrrole in malt fragrance substances is more than or equal to 220 mu g/L;
the black wheat beer is prepared by the following method:
the method comprises the following steps of taking water and malt as main raw materials, wherein the malt is prepared from Pearson malt, wheat malt, crystalline malt and chocolate malt, crushing the malt, and mixing the malt with water in a ratio of 1: (3.5-4.0) mixing, and carrying out three-stage saccharification at the temperature of 35-73 ℃;
after saccharification, carrying out wort filtration on the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in several times, carrying out rotary precipitation after boiling, cooling to 16-22 ℃, and simultaneously, oxygenating and inoculating the above fermentation yeast for fermentation to obtain beer fermentation liquor;
and filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the black wheat beer.
2. The triticale beer according to claim 1, wherein the alcohol ester ratio of said beer is 4.0-5.0, and the content of malt aroma 2-acetylpyrrole in said beer is 220-300 μ g/L.
3. A triticale beer according to claim 1 wherein the starting material comprises 35-45% pearson malt, 40-50% wheat malt, 8-15% crystalline malt and 3-7% chocolate malt of the starting material.
4. The black wheat beer as claimed in claim 1, wherein the Pearson malt color is 3-5EBC, the wheat malt color is 4-6EBC, the crystalline malt color is 200-400EBC, and the chocolate malt color is 500-800 EBC.
5. A triticale beer according to claim 1 wherein said three-stage mashing comprises: performing first stage saccharification at 35-45 deg.C for 40-60min, performing second stage saccharification at 62-68 deg.C for 30-60min, and performing third stage saccharification at 70-73 deg.C for 10-30min, wherein no exogenous enzyme preparation is added during the whole saccharification process.
6. A triticale beer according to claim 1 wherein said boiling time period is 60-70min and the boiling evaporation rate is 7-8%.
7. A triticale beer according to claim 1 wherein said fractional addition of hops or hop preparations during boiling comprises:
adding flos Lupuli or flos Lupuli product at the beginning of boiling and 30-35min, respectively, with the addition amount of 1.0-1.5kg/kL and 1.0-2.0 kg/kL.
8. A black wheat beer according to claim 1 wherein the hop or hop product is selected from at least one of the group consisting of Qingdao Dahua, Gudin, Barbady, Fager and Magnus.
9. The triticale beer according to claim 1, wherein said oxygenating with the above fermenting yeast comprises:
oxygenating the rotary precipitated and cooled wort, controlling the dissolved oxygen of the wort to be 7-10mg/L, inoculating the fermentation yeast,
full-tank yeast control (8.0-12.0) x 10 6 The fermentation temperature is 16-22 ℃, the fermentation time is 9-14 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days;
the above fermentation yeast is at least one selected from Weiss yeast, WB-06 yeast or Munich traditional wheat yeast.
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