CN113061498B - Light sour beer and preparation method thereof - Google Patents
Light sour beer and preparation method thereof Download PDFInfo
- Publication number
- CN113061498B CN113061498B CN202110307196.9A CN202110307196A CN113061498B CN 113061498 B CN113061498 B CN 113061498B CN 202110307196 A CN202110307196 A CN 202110307196A CN 113061498 B CN113061498 B CN 113061498B
- Authority
- CN
- China
- Prior art keywords
- malt
- beer
- boiling
- fermentation
- light
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
Abstract
The invention provides a light sour beer and a preparation method thereof, belonging to the technical field of beer. The light sour beer is prepared by fermenting pearson malt, wheat malt and crystallized malt through lactic acid bacteria and yeast without adding exogenous saccharifying enzyme. The light sour beer provided by the invention has the raw wort concentration of 7-8 degrees P, RDF-67 percent, the alcoholic strength of 3.2-3.7 vol l, the chroma of 6-10EBC, the bitter quality of 5-7I BU, the pH value of less than or equal to 3.8, the total organic acid content of more than or equal to 2.0mL/100mL, very fresh sour taste, balanced sour taste, no flavor of stable flavor and the like caused by wild yeast, and solves the current situation that no light sour beer exists in China at present.
Description
Technical Field
The invention belongs to the technical field of beer, and particularly relates to light sour beer and a preparation method thereof.
Background
Beer is one of the oldest alcoholic beverages in humans, enjoying the reputation of "liquid bread". The history of beer development is in fact the history of acid beer to acid beer. According to the 'archaeological scientific report' of Stanford university, the earliest beer appeared in areas such as Israel, ribayone, syria and the like 11000 years ago by Gregorian, a plurality of pits were found on the surface of a cave in which Natuffei lives at that time, some pits are used for crushing wheat and barley, and some pits are used for brewing ancient beer, the brewing method at that time is a natural fermentation mode, and the beer at that time is actually acid beer.
The characters of Sumeier civilization, gubabylon civilization and Guegypt at that time are all described in detail in the river basin of 4000-2000 b.c. before the Gongyuan. The formula of an ancient beer is described in the poem of the sumel civilization praise wines ningka west and it is also stated that beer is a standard equivalent. Beer at this stage has entered human culture and is not merely a drink that has been obtained unintentionally. However, the beer at this time was still an acid beer. Until the 19 th century, the birth of pilsner beer, the invention of a refrigerator and the discovery of yeast did not open up the new chapter of modern beer, and the beer at this time really changed from acid beer to beer.
With the rise of the refined brewing in the 21 st century, the sour beer is also popular among consumers due to the complex characteristics of layering and differentiation. At present, the acid beer mainly comprises Belgium acid beer, the products comprise Frandes red ale, guitz and Lanbeck, and the Belgium acid beer is fermented mainly by natural microbial flora in a production area, is locally obvious and cannot be copied. However, the acid beer in China still belongs to the starting stage, the technologies for selection of strains for acid beer brewing, mixed fermentation and the like are immature, and the national standard GB/T4927 beer at present does not have the class of acid beer. Therefore, the light sour beer provided in China not only can solve the current situation that no light sour beer exists in China at present, but also can enrich the types of domestic beer through the research and development of products, establish the standard of sour beer and provide new taste experience for consumers.
Disclosure of Invention
The invention provides a light sour beer and a preparation method thereof, the beer has very fresh sour taste, is balanced in sour taste, has no stable taste and other flavors generated by wild yeast, and solves the current situation that no light sour beer exists in China at present through the developed light sour beer.
In order to achieve the aim, the invention provides a light sour beer, which is prepared by fermenting lactobacillus and yeast on the premise of not adding exogenous saccharifying enzyme by adopting pearson malt and wheat malt in combination with crystallized malt.
In the formula of the scheme, the acid-presenting substance in the acid beer is organic acid, different organic acids have different acid feelings, acetic acid is stimulated, and lactic acid is soft, so that the principle of lactic acid bacteria selection is homotypic or facultative heterotypic lactic acid bacteria with high lactic acid yield and no acetic acid production. The selection principle of the above yeast needs to be initiated normally at a low pH. Therefore, the key point of the development of the acid beer product is how to mix and ferment the lactic acid bacteria and the yeast through strain selection and technical parameter setting and meet the product requirement.
Preferably, the lactic acid bacteria are selected from at least one of l.plantarum, l.delbruekii, l.farcimini and l.alimentarius.
Preferably, the lactic acid bacteria are 100% by mass, l.plantarum; or 50% L.plantarum and 50% L.Delbruekii; or 50% L.plantarum and 50% L.farcimini; or 50% L.plantarum and 50% L.Alimentarius. It is understood that the preferred lactic acid bacteria are L.plantarum and L.Delbruekii, mainly considering that these two lactic acid bacteria do not produce acetic acid and have fast acidification speed and high lactic acid yield.
Preferably, the beer has a wort concentration of 7-8 ° P, RDF-67%, an alcoholic strength of 3.2-3.7% vol, a color of 6-10EBC, a bitter taste of 5-7IBU, a pH of 3.8 or less, and a total organic acid content of 2.0mL/100mL or more.
Preferably, the addition amount of the lactic acid bacteria is 10 7 CFU/mL, the above yeast is added in an amount of 600-800 ten thousand/mL.
Preferably, the amount of the pilsner malt is 50 to 55% of the total amount of the selected malt, the amount of the wheat malt is 40 to 50% of the total amount of the selected malt, and the amount of the crystalline malt is 0 to 5% of the total amount of the selected malt. It is understood that the main reason for adding the crystalline malt in different proportions is to realize a light sour beer having different color and malt flavor in consideration of color and malt flavor, and the more the crystalline malt is added, the darker the product color is, the more the malt flavor is, but the upper limit is 5%, and if the crystalline malt is added too much, the saccharification effect is affected and the light flavor is affected.
Preferably, the Pearson malt has a color of 2.5 to 4.5EBC and a saccharifying power of 250 to 300WK; the color of the wheat malt is 2.5-4.5EBC; the color of the crystallized malt is 20-30EBC.
The invention also provides a preparation method of the light acid beer according to the technical scheme, which comprises the following steps:
s1: selecting Pearson malt and wheat malt as main raw materials, matching crystallized malt and water, crushing the malt raw materials, mixing the crushed malt raw materials with water according to the material-water ratio of 1:3-1:4, and carrying out two-stage saccharification at the temperature of 62-73 ℃, wherein no exogenous enzyme preparation is added in the saccharification process.
In the above step, the malt is fully pulverized and then mixed with water in the proportion of 1:3-1:4, so that the full utilization of the malt can be ensured.
S2: after saccharification, filtering the saccharified mash at 76 +/-1 ℃ to obtain clear wort, boiling for 5min, performing rotary precipitation after boiling, cooling to 40-45 ℃, putting into a fermentation tank, performing carbon dioxide washing for 1-1.5h to obtain oxygen-free wort, cooling to 35-40 ℃, inoculating lactic acid bacteria, sealing the tank, fermenting for 12-24h, and transferring into a boiling pot again when the pH is less than or equal to 3.8.
In the above steps, the mash is filtered in order to ensure that suspended substances in the mash are fully precipitated and separated. Furthermore, the purpose of boiling for 5min is to sterilize, since lactic acid bacteria are intolerant to hops, the process does not add hops. Furthermore, in order to ensure the optimum fermentation conditions of the lactic acid bacteria, the wort needs to be washed with carbon dioxide for 1-1.5h in order to remove dissolved oxygen from the wort and ensure anaerobic fermentation of the lactic acid bacteria.
S3: boiling the lactobacillus fermentation liquor, and adding hops; after boiling, carrying out rotary precipitation, cooling to 18-20 ℃, oxygenating into a fermentation tank, controlling the dissolved oxygen of wort to be 6-8mg/L, simultaneously inoculating the yeast, controlling the number of the yeast in the full tank to be 600-800 ten thousand/ml, controlling the main fermentation temperature to be 18-20 ℃, reducing the temperature to be 18-20 ℃, cooling to-2-0 ℃ when diacetyl is reduced to below 0.05mg/L, and carrying out cold storage for more than or equal to 4 days to obtain the beer fermentation liquor.
In the above steps, the oxygen charging amount range, the yeast number addition range, and the fermentation temperature range are set based on the characteristics of ensuring that the yeast can be smoothly fermented at a low pH, ensuring the production of alcohol esters and alcohol, and forming the beer like beer. The diacetyl range is defined to ensure that the beer is ripe.
In the above steps, the parameter conditions involved in the step of inoculating the above yeast with oxygen for fermentation are limited, and the product obtained after fermentation is the expected product. It will be appreciated that the definitions of the above parameter conditions may be slightly adjusted within the above defined ranges depending on the actual production situation.
S4: and centrifuging the beer fermentation liquor, and instantly killing and filling or filling and killing to obtain the light acid beer.
Preferably, the two-stage saccharification comprises a first stage saccharification at 62-65 ℃ for 40-80min and a second stage saccharification at 71-73 ℃ for 20-40min, wherein no exogenous enzyme preparation is added in the whole saccharification process. It can be understood that the optimized two-stage saccharification process can not only ensure the decomposition of starch, but also be beneficial to the control of the limit fermentation degree of wort. Wherein the temperature of the two-stage saccharification is the optimum temperature of alpha-amylase and beta-amylase in the malt, which is favorable for converting starch into fermentable sugar and promoting the growth of yeast.
Preferably, the lactic acid bacteria fermentation liquor is boiled, and the hop addition specifically comprises: adding hops or hops products at one time when the lactobacillus fermentation liquor is boiled; the hops or the hops products are bitter, fragrant or both bitter and fragrant. In a preferred embodiment, the added hop or hop preparation is selected from at least one hop from Germany, czech or America.
The selected hop varieties are not specifically limited in the scheme, and the bitter taste is good in harmony, so that the sour beer is beneficial to the characteristic of light and cool taste of the final sour beer product. In order to ensure the full utilization of flos Lupuli material, the addition of flos Lupuli or flos Lupuli product is carried out by one-time addition method, preferably adding flos Lupuli or flos Lupuli product at the beginning of boiling, rotary precipitating after boiling, cooling to 18-20 deg.C, and oxygenating into fermentation tank. It will be appreciated that the amount and process of hops added during boiling affects the bitterness and the bouquet of the wine in the product, the earlier the boiling process adds hops the higher the bitter contribution and the later the hops the higher the bouquet contribution, for light tart beers the bouquet contribution is not pronounced, the purpose of hops addition is primarily to provide bitterness, and therefore a process is employed in which boiling begins with one addition.
Compared with the prior art, the invention has the advantages and positive effects that:
the light acid beer provided by the invention establishes a method for producing acid beer by anaerobic acidification in a fermentation tank, develops the light acid beer, and is prepared by fermenting lactic acid bacteria and yeast on the surface by adopting Pearson malt and wheat malt together with crystallized malt without adding any exogenous saccharifying enzyme. The concentration of the original wort of the light sour beer is 7-8 degrees P, RDF-67 percent, the alcoholic strength is 3.2-3.7 percent vol, the chroma is 6-10EBC, the bitter quality is 5-7IBU, the pH is less than or equal to 3.8, the content of total organic acid is more than or equal to 2.0mL/100mL, the light sour beer has very fresh sour taste and balanced sour mouthfeel, and has no flavor of stable flavor and the like generated by wild yeast, thereby solving the current situation that no light sour beer exists in China at present.
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.
Example 1
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling to 40-45 deg.C → carbon dioxideWashing 1h → addition of lactic acid bacteria (10) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
Example 2
Pulverizing Pearson malt 50%, wheat malt 50%, crystalline malt 0%, and water as raw materials → saccharifying (first stage saccharifying at 63 deg.C for 60min and second stage saccharifying at 72 deg.C for 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃.) ( 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
Example 3
Taking 50% of Pearson malt, 45% of wheat malt, 5% of crystalline malt and water as raw materials, crushing → saccharification (first stage saccharification at 65 ℃ and 60min and second stage saccharification at 71 ℃ and 20 min) → filtering → boiling 5min (without adding hops) → rotary precipitation → cooling at 40-45 ℃ and washing with carbon dioxide for 1h → adding lactic acid bacteria (10) 7 CFU/mL, L.Plantarum 50%, L.Delbruekii 50%; ) → fermentation → boiling (starting to add hops in boiling) → rotary precipitation → oxygenation → addition of yeast above → fermentation → centrifugation → sterilization → to obtain light-type acid beer.
Example 4
Pulverizing Pearson malt 52%, wheat malt 45%, crystalline malt 3%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 73 deg.C and 40 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10) 7 CFU/mL, l.plantarum 50%, l.alimentarius 50%) → fermentation → boiling (addition of hops from boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → yield light sour beer.
COMPARATIVE EXAMPLE 1 (COMPARATIVE EXAMPLE 2)
By skin45% of Erson malt, 55% of wheat malt, 0% of crystalline malt and water as raw materials are subjected to crushing → saccharification (first stage saccharification at 63 ℃ for 60min and second stage saccharification at 72 ℃ for 20 min) → filtration → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 ℃ → carbon dioxide washing for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 2 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 60%, wheat malt 35%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃.) ( 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 3 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 54%, wheat malt 40%, crystalline malt 6%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → carbon dioxide washing for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops upon boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → and this gives a light sour beer.
COMPARATIVE EXAMPLE 4 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/And mL, wherein the L.Aciophilu accounts for 100% of the total amount of the lactic acid bacteria) → fermentation → boiling (the boiling starts to add hops) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain the light sour beer.
COMPARATIVE EXAMPLE 5 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactobacillus (10) 8 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 6 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃) 6 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (starting to add hops at boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 7 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (hops are added at the end of boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 8 (COMPARATIVE EXAMPLE 1)
By skin55% of Erson malt, 40% of wheat malt, 5% of crystalline malt and water as raw materials are subjected to crushing → saccharification (first stage saccharification at 62 ℃ for 80min and second stage saccharification at 72 ℃ for 20 min) → filtration → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 ℃ → carbon dioxide washing for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (initial boiling, boiling for 15min, addition of hops before 10min of finish boiling) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 9 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 60 deg.C and 40min and second stage saccharifying at 68 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃.) ( 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (addition of hops) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 10 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 68 deg.C for 40min and second stage saccharifying at 74 deg.C for 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.plantarum accounts for 100% of the total amount of lactic acid bacteria → fermentation → boiling (addition of hops) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
COMPARATIVE EXAMPLE 11 (COMPARATIVE EXAMPLE 1)
Pulverizing Pearson malt 55%, wheat malt 40%, crystalline malt 5%, and water as raw materials → saccharifying (first stage saccharifying at 62 deg.C and 80min and second stage saccharifying at 72 deg.C and 20 min) → filtering → boiling for 5min (without adding hops) → rotary precipitation → cooling at 40-45 deg.C → washing with carbon dioxide for 1h → adding lactic acid bacteria (10 ℃) 7 CFU/mL, l.sanfranciscensis accounts for 100% of the total amount of lactic acid bacteria) → fermentation → boiling (addition of hops) → rotary precipitation → oxygenation → addition of top yeast → fermentation → centrifugation → sterilization → to obtain light sour beer.
Physical and chemical detection of light sour beer
TABLE 1 test results of light sour beer prepared in examples and comparative examples
As can be seen from the data in Table 1, the acid beer obtained in the examples of the present invention had a raw wort concentration of 7-8P, RDF of 65-67%, alcohol content of 3.2-3.7% vol, color of 6-10EBC, picric quality of 5-7IBU, pH of 3.8 or less, and total organic acid content of 2.0mL/100mL or more. The comparative examples 1, 2 and 3 are different proportion formulas of the Pearson malt, the wheat malt and the crystalline malt, the wheat malt proportion is reduced along with the increase of the Pearson malt proportion, the RDF is reduced because the saccharifying force of the wheat malt is high, and the plumpness and the softness of the wine can be increased under a certain proportion because the content of the wheat malt protein is high. In addition, along with the increase of the proportion of the crystallized malt, the chroma is improved, and the caramel feeling is strengthened; comparative examples 4, 5 and 6 are different lactic acid bacteria or different addition amounts of the same lactic acid bacteria, and the lactic acid bacteria have different proportions and different acid production amounts. Comparative examples 7 and 8 are comparisons of the hop addition process, in which the utilization of the hop bitterness was low with the delay of the hop addition time in the boiling process. Comparative examples 9 and 10 show the difference in saccharification process, where the RDF decreased after deviating from the optimum temperatures for alpha-amylase and beta-amylase. Comparative example 11 addition of homolactic bacteria produced not only lactic acid but also acetic acid stimulated by acid sensation.
Evaluation of flavor
The light sour beers obtained in the above examples and comparative examples were subjected to flavor evaluation, and the results are shown in Table 2.
Table 2 flavor evaluation results of light sour beer products obtained in examples and comparative examples
As can be seen from the results in table 2, the light sour beer provided in the examples of the present invention has a very fresh sour taste, a balanced sour taste, and no flavor such as stable flavor due to wild yeast. The comparative examples 1, 2 and 3 are formulas of different proportions of the Pearson malt, the wheat malt and the crystalline malt, the proportion of the wheat malt is reduced along with the increase of the proportion of the Pearson malt, the RDF is reduced because the saccharinity of the wheat malt is high, and the plumpness and the softness of the wine can be increased under a certain proportion because the content of the wheat malt protein is high. In addition, along with the increase of the proportion of the crystallized malt, the chroma is improved, and the caramel feeling is strengthened; comparative examples 4, 5 and 6 are different lactic acid bacteria or different addition amounts of the same lactic acid bacteria, and the lactic acid bacteria have different proportions and different acid production amounts. Comparative examples 7 and 8 are comparisons of the hop addition process, in which the hop bitter utilization rate is low, the bitter feeling is reduced, and the hop aroma utilization rate is high with the delay of the hop addition time in the boiling process. Comparative examples 9 and 10 are different from the saccharification process in that the RDF is decreased and the body weight is increased after the optimum temperature of alpha-amylase and beta-amylase is deviated. Comparative example 11 addition of homolactic bacteria produced not only lactic acid but also acetic acid stimulated by acid sensation.
Claims (3)
1. The light sour beer is characterized in that the light sour beer is prepared by fermenting the pearson malt, wheat malt and crystallized malt through lactic acid bacteria and top yeast under the condition of not adding exogenous saccharifying enzyme;
the content of the lactobacillus is 100 percent by massL.Plantarum(ii) a Or 50 percent ofL.PlantarumAnd 50 percentL.Delbruekii(ii) a Or 50 percent ofL.PlantarumAnd 50 percentL.Alimentarius;
The addition amount of the Pearson malt accounts for 50-55% of the total amount of the selected malt, the addition amount of the wheat malt accounts for 40-50% of the total amount of the selected malt, and the addition amount of the crystalline malt accounts for 0-5% of the total amount of the selected malt;
the beer has the original wort concentration of 7-8 degrees P, RDF-66 percent, the alcoholic strength of 3.2-3.7 percent vol, the chroma of 6-10EBC, the bitter taste quality of 5-7IBU, the pH value of less than or equal to 3.8 and the total organic acid content of more than or equal to 2.0mL/100mL;
the light acid beer is prepared by the following steps:
selecting Pearson malt and wheat malt as main raw materials, matching crystallized malt and water, crushing the malt raw materials, mixing the malt raw materials with water according to a material-water ratio of 1:3-1:4, saccharifying the mixture at a first stage of 62-65 ℃ for 60-80min and saccharifying the mixture at a second stage of 71-73 ℃ for 20-40min, wherein no exogenous enzyme preparation is added in the whole saccharifying process;
after saccharification, filtering the saccharified mash at 76 +/-1 ℃ to obtain clear wort, boiling for 5min, performing rotary precipitation after boiling, cooling to 40-45 ℃, putting into a fermentation tank, performing carbon dioxide washing for 1h to obtain oxygen-free wort, cooling to 35-40 ℃, inoculating lactobacillus, sealing the tank, fermenting for 12-24h, and transferring into a boiling pot again when the pH is less than or equal to 3.8, wherein the amount of the inoculated lactobacillus is 10 7 CFU/mL；
Boiling the lactobacillus fermentation liquor, and adding hops; after boiling, carrying out rotary precipitation, cooling to 18-20 ℃, oxygenating into a fermentation tank, controlling the dissolved oxygen of wort to be 6-8mg/L, simultaneously inoculating the yeast, controlling the number of the yeast in the full tank to be 600-800 ten thousand/ml, controlling the main fermentation temperature to be 18-20 ℃, the reduction temperature to be 18-20 ℃, cooling to-2-0 ℃ after diacetyl is reduced to be below 0.05mg/L, and carrying out cold storage for more than or equal to 4 days to obtain beer fermentation liquor;
centrifuging the beer fermentation liquor, and instantly killing and filling or killing to obtain the light acid beer.
2. The light, sour beer of claim 1 wherein said pearson malt has a color of 2.5-4.5EBC, a mashing power of 250-300WK; the color of the wheat malt is 2.5-4.5EBC; the color of the crystallized malt is 20-30EBC.
3. The light sour beer of claim 1, wherein the lactic acid bacteria fermentation broth is boiled, and the hop addition is specifically: adding hops or hops products at one time when the lactobacillus fermentation liquor is boiled; the hops or the hops products are bitter, fragrant or both bitter and fragrant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110307196.9A CN113061498B (en) | 2021-03-23 | 2021-03-23 | Light sour beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110307196.9A CN113061498B (en) | 2021-03-23 | 2021-03-23 | Light sour beer and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113061498A CN113061498A (en) | 2021-07-02 |
| CN113061498B true CN113061498B (en) | 2022-11-08 |
Family
ID=76563425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110307196.9A Active CN113061498B (en) | 2021-03-23 | 2021-03-23 | Light sour beer and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113061498B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116042334A (en) * | 2022-12-30 | 2023-05-02 | 北京燕京啤酒股份有限公司 | Sour wheat beer and brewing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN111793590A (en) * | 2020-08-28 | 2020-10-20 | 滨州学院 | Brewing microbial inoculum for acidized beer and application thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10362026B4 (en) * | 2003-12-19 | 2009-01-08 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Use of palatinose to improve storage stability of a beer-like soft drink |
| CN110655998A (en) * | 2019-10-25 | 2020-01-07 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free white beer and preparation method thereof |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111548874A (en) * | 2020-05-22 | 2020-08-18 | 齐鲁工业大学 | Method for brewing acid beer |
-
2021
- 2021-03-23 CN CN202110307196.9A patent/CN113061498B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602775A (en) * | 2016-04-01 | 2016-05-25 | 邯郸学院 | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation |
| CN111793590A (en) * | 2020-08-28 | 2020-10-20 | 滨州学院 | Brewing microbial inoculum for acidized beer and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113061498A (en) | 2021-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109135977B (en) | Bitter and refreshing type whole wheat pearson beer malt formula, beer obtained by same and preparation method thereof | |
| CN109181924B (en) | Alcohol ester coordinated type wholewheat pearson beer and preparation method thereof | |
| CN109706017B (en) | Healthy light beer and preparation method thereof | |
| CN111548874A (en) | Method for brewing acid beer | |
| CN104450399A (en) | Method for producing rice-flavor liquor based on liquid fermentation | |
| JP2012239460A (en) | Method for producing fermented malt drink with low alcohol content | |
| WO2020078127A1 (en) | Alcohol-ester coordinated whole-wheat pilsner beer malt formula, obtained beer and preparation method therefor | |
| CN112920918B (en) | Acid beer and preparation method thereof | |
| CN109135985B (en) | Hop-aroma type wholewheat pearson beer and preparation method thereof | |
| WO2020078128A1 (en) | Bitter-refreshing whole wheat pilsener beer and preparation method thereof | |
| CN110467986A (en) | A kind of formula and processing technology of craft beer | |
| CN111484910A (en) | Phellinus igniarius hypha refined beer production method and beer | |
| CN113061498B (en) | Light sour beer and preparation method thereof | |
| CN112592779B (en) | Black wheat beer and preparation method thereof | |
| CN113004992B (en) | Lanbeck acid beer and preparation method thereof | |
| CN111718812B (en) | Preparation method of extra-high-concentration wort | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| KR102204551B1 (en) | Method for producing regional alcoholic beverage using 6JUL barley grains | |
| CN112625823B (en) | Dark wheat beer and preparation method thereof | |
| US6265000B1 (en) | Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media | |
| CN110387297B (en) | Method for preparing selenium-containing black tao beer | |
| CN113583771A (en) | Hemerocallis citrina baroni flavored black beer and preparation method thereof | |
| CN112662494A (en) | Pure fermentation preparation method of high-alcohol beer and obtained beer | |
| CN111979069A (en) | Preparation method for reducing acetaldehyde content of dry beer and dry beer obtained by preparation method | |
| CN101613655B (en) | Koji-making technology for aromatic vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |