CN113265308A - Method for stabilizing turbidity of white beer - Google Patents
Method for stabilizing turbidity of white beer Download PDFInfo
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Abstract
The invention discloses a method for stabilizing the turbidity of white beer, belonging to the technical field of beer brewing. A method for stabilizing the turbidity of white beer, comprising the steps of, S1: mixing and crushing 54-61% of barley malt, 35-42% of wheat malt, 2-3% of raw wheat, 1-2% of oat and 0.5-1.5% of burnt malt by weight; s2, saccharification: adding feeding water which is 2.5-3.5 times of the total weight of the raw materials into a saccharifying pot, controlling the water temperature to be stable, and adding mixed raw materials into the saccharifying pot; adjusting water temperature, regulating and controlling pH value, and stirring at intervals; and filtering after complete saccharification to obtain the wort. After 6 months, the turbidity of the product produced by the method is kept at 20-40 EBC, a small amount of yeast sediment is at the bottom, the product can be easily shaken up, and no solid mud is generated.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a method for stabilizing the turbidity of white beer.
Background
The white beer originated in the 14 th century and is prepared with barley malt and wheat malt as material and through fermentation with beer yeast and lactic acid bacteria. The foam is pure white and fine, the ester fragrance and the phenol fragrance are outstanding, the cloud and haze appearance is hazy, and the mouthfeel is silky. It features less alcohol content, thick wine body, light white color, slightly sour taste, good taste and rich nutrients. The white beer is generally drunk in the form of raw beer and is rich in yeast and lactic acid, so that the nutritional value of the beer is greatly improved, and the requirements of current consumers on nutrition are met; and compared with the common beer, the beer has softer and more tasty and refreshing taste.
White beer belongs to a new product in the industry in China, the sales volume of the domestic market is promoted year by year through recent guidance, and more consumers gradually accept and like the white beer.
However, after a period of storage of the white beer, the body becomes clear and bottom sediment of the white beer contains yeast, protein and coagulum, which lose the typical characteristics of the white beer.
Disclosure of Invention
The invention aims to solve the problems that white beer is easy to generate bottom sediment during storage and loses the typical characteristics of the white beer in the prior art, and provides a method for stabilizing the turbidity of the white beer.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method of stabilizing the turbidity of white beer comprising the steps of:
s1, preparing raw materials: mixing and crushing 54-61% of barley malt, 35-42% of wheat malt, 2-3% of raw wheat, 1-2% of oat and 0.5-1.5% of burnt malt by weight;
s2, saccharification: adding feeding water which is 2.5-3.5 times of the total weight of the raw materials into a saccharifying pot, controlling the water temperature to be stable, and adding mixed raw materials into the saccharifying pot; adjusting water temperature, regulating and controlling pH value, and stirring at intervals; filtering after complete saccharification to obtain wort;
s3, boiling: boiling the wort, and precipitating;
s4, fermentation: cooling, oxygenating, inoculating yeast, fermenting for 3.5-4.0 days, wherein the fermentation degree is 65-68%;
s5, centrifugation: centrifuging with a centrifuge and discharging the yeast fraction;
s6, stable turbidity: filtering, and adding pectin;
s7: filling: and controlling the dissolved oxygen to be 10-20 ppb for filling.
Preferably, in step S1, the degree of pulverization is controlled, wherein the wheat bran is 60-65%, the medium flour is 20-25%, and the fine flour is 10-15%.
Preferably, in step S2, before adding the mixed raw material, protease, β -glucanase, anhydrous calcium chloride, and gypsum are added to the feed water; wherein the addition amount is 10-100 g of protease, 20-200 g of beta-glucanase, 70-200 g of anhydrous calcium chloride and 40-130 g of gypsum in each ton of feeding water.
Preferably, in step S2, the raw materials are added while controlling the water temperature at 42-46 ℃ and keeping for 40 minutes; then heating to 51-55 ℃, and keeping for 20-30 minutes; continuously heating to 65 ℃, and keeping for 20-30 minutes; continuously heating to 67-71 ℃, and keeping the temperature until the saccharification is complete; and continuously heating to 75-77 ℃ and keeping for 5-10 minutes.
Preferably, in step S2, the PH is adjusted to 5.5 to 5.7, and lactic acid is used for adjustment.
Preferably, in step S3, the boiling time is 55-60 minutes, and the forced circulation is started during the boiling process; and adding hops during the boiling process; wherein, hops are added for the first time when the wheat juice is boiled for 20 minutes, and the addition amount is 200-600 g of Qingdao hops added in per kiloliter of wheat juice; adding hops for the second time when the wheat juice is boiled for 55 minutes, wherein the addition amount of the sazschia hops and the slader hops is 3-8 g and 30-80 g of the slader hops in each kiloliter of wheat juice; before the wort is added into a rotary precipitation tank, hops are added into the rotary precipitation tank for the third time, wherein the addition amount is 5-15 g of Satzer hops and 50-120 g of Siradk hops are added into each kiloliter of wort; and adding zinc sulfate into the rotary precipitation tank, wherein the addition amount of the zinc sulfate is 1-3 g per kiloliter of wort.
Preferably, in step S4, the wort is cooled to 17.5-18.5 ℃, oxygen is injected, the oxygen is controlled to be 8-10 ppm, the number of yeast is controlled to be 11-16 million per milliliter, and the temperature is controlled to be 20.8-21.2 ℃ in the fermentation process; after fermenting for 3.5-4 days, heating to 21.5-22.5 ℃ for diacetyl reduction; reducing diacetyl to 0.06ppm, and cooling, wherein the cooling speed is controlled to be 0.1 ℃ per hour, and the temperature is reduced to-1.5-0 ℃; and storing the fermentation liquor at the temperature of-1.5-0 ℃ for 5-8 days, and then entering the next working procedure.
Preferably, in step S5, the centrifuge is controlled to 4500-5600 revolutions per minute, the centrifugation time is 9-11 minutes, and the separated yeast is discharged with a remaining yeast amount of 1.0-1.5 million per ml.
Preferably, in step S6, the pectin is added in an amount of 0.3-0.5 g per liter.
Preferably, in step S6, an opacifying agent is added, wherein the amount of the opacifying agent added is 0.2 to 0.4 g per liter.
Compared with the prior art, the invention provides a method for stabilizing the turbidity of white beer, which has the following beneficial effects:
1. according to the invention, protease, beta-glucanase, anhydrous calcium chloride and gypsum are added in the saccharification process, so that the saccharification efficiency is accelerated; the water temperature is adjusted in a multi-stage mode, and the saccharification process is further optimized; regulating pH value, stirring at intervals, and further enhancing saccharification effect.
2. According to the invention, wheat, oat and scorched malt are added as raw materials, so that the special wheat flavor of the beer is improved, and the smooth mouthfeel is enhanced; controlling the brightness of the wort and the content of fatty acid in the wort by controlling the crushing degree; the hop is added for three times, so that the taste and flavor are fully reflected; the aging yeast is removed by centrifugation, the fragrance of the yeast is the rest, the special fragrance of the white beer is kept, and the good mouth-killing ability is ensured; the zinc sulfate is added to enhance the activity of yeast, delay the aging of beer and improve the preservation period; pectin is added to increase the opaqueness of the product; the opacifier further ensures the stability of the product.
The part which is not involved in the device is the same as the prior art or can be realized by the prior art, protease, beta-glucanase, anhydrous calcium chloride and gypsum are added in the saccharification process of the invention, and the saccharification efficiency is accelerated; the water temperature is adjusted in a multi-stage mode, and the saccharification process is further optimized; regulating and controlling the pH value, stirring at intervals and further enhancing the saccharification effect; wheat, oat and scorched malt are added into the raw materials, so that the special flavor of the wheat of the beer is improved, and the smooth mouthfeel is enhanced; controlling the brightness of the wort and the content of fatty acid in the wort by controlling the crushing degree; the hop is added for three times, so that the taste and flavor are fully reflected; the aging yeast is removed by centrifugation, the fragrance of the yeast is the rest, the special fragrance of the white beer is kept, and the good mouth-killing ability is ensured; the zinc sulfate is added to enhance the activity of yeast, delay the aging of beer and improve the preservation period; pectin is added to increase the opaqueness of the product; the opacifier further ensures the stability of the product.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
The first embodiment is as follows:
referring to fig. 1, a method for stabilizing the turbidity of white beer comprises the following steps: preparing raw materials by S1, saccharifying S2, boiling S3, fermenting S4, centrifuging S5, stabilizing turbidity of S6, and filling S7.
The method comprises the following specific steps:
s1, preparing raw materials: mixing and crushing 54-61% of barley malt, 35-42% of wheat malt, 2-3% of raw wheat, 1-2% of oat and 0.5-1.5% of burnt malt by weight. By adding wheat, oat and scorched malt, the special wheat flavor of the beer is improved, and the smooth mouthfeel is enhanced.
Preferably, the degree of pulverization is controlled; wherein, the wheat bran accounts for 60-65%, the medium flour accounts for 20-25%, and the fine flour accounts for 10-15%. By controlling the degree of pulverization, the brightness of the wort and the content of fatty acid in the wort are controlled.
S2, saccharification: adding feeding water which is 2.5-3.5 times of the total weight of the raw materials into a saccharifying pot, controlling the water temperature to be stable, and adding mixed raw materials into the saccharifying pot; adjusting water temperature, regulating pH value, stirring at intervals, saccharifying completely, and filtering to obtain wort.
Preferably, before adding the mixed raw materials, adding protease, beta-glucanase, anhydrous calcium chloride and gypsum into the feed water; wherein the addition amount is 10-100 g of protease, 20-200 g of beta-glucanase, 70-200 g of anhydrous calcium chloride and 40-130 g of gypsum in each ton of feeding water. By adding various enzymes and compounds, the saccharification efficiency is accelerated.
Specifically, the water temperature is controlled to be 42-46 ℃, and the raw materials are added and kept for 40 minutes;
then heating to 51-55 ℃, and keeping for 20-30 minutes;
continuously heating to 65 ℃, and keeping for 20-30 minutes;
continuously heating to 67-71 ℃, and keeping the temperature until the saccharification is complete;
and continuously heating to 75-77 ℃ and keeping for 5-10 minutes.
Regulating the pH value to be 5.5-5.7 in the process of controlling the water temperature; specifically, lactic acid was used for the control, and the PH of the mash was measured at the actual temperature.
And in the process of controlling the water temperature, starting stirring every 13-15 minutes, and rotating for 3-5 weeks to ensure that the mash is uniform up and down.
The saccharification process is further optimized by setting water temperature multi-stage regulation; regulating pH value, stirring at intervals, and further enhancing saccharification effect.
And after complete saccharification, pumping the mash into a filter tank, filtering, and washing the tank to obtain the wort.
S3, boiling: boiling the wort, and precipitating.
Specifically, wort is boiled under normal pressure for 55-60 minutes, and forced circulation is started in the boiling process, so that the boiling uniformity is increased, and undercooking is prevented.
And adding hops in the boiling process, and pumping into a rotary precipitation tank after the boiling is finished.
Wherein, hops are added for the first time when the wheat juice is boiled for 20 minutes, and the addition amount is 200-600 g of Qingdao hops added in per kiloliter of wheat juice;
adding hops for the second time when the wheat juice is boiled for 55 minutes, wherein the addition amount of the sazschia hops and the slader hops is 3-8 g and 30-80 g of the slader hops in each kiloliter of wheat juice;
before the wort is added into a rotary precipitation tank, hops are added into the rotary precipitation tank for the third time, wherein the addition amount is 5-15 g of Satzer hops and 50-120 g of Siradk hops are added into each kiloliter of wort;
and adding zinc sulfate into the rotary precipitation tank, wherein the addition amount of the zinc sulfate is 1-3 g per kiloliter of wort.
The hop is added for three times, so that the taste and flavor are fully embodied; in addition, the zinc sulfate is added to enhance the activity of yeast, delay the aging of beer and improve the preservation period.
S4, fermentation: cooling, oxygenating, inoculating yeast, fermenting for 3.5-4.0 days, and fermenting at a fermentation degree of 65-68%.
Specifically, the hot wort stays in a rotary sedimentation tank for 10 minutes and starts to be cooled; cooling to 17.5-18.5 ℃, and controlling the cooling time of the wort to be less than 60 minutes; cooling to the required temperature, then filling oxygen, controlling the oxygen to be 8-10 ppm, and inoculating yeast.
Wherein, the number of the yeast is controlled to be 11-16 million per milliliter, and the temperature is controlled to be 20.8-21.2 ℃ in the fermentation process.
Preferably, the yeast B1 special for white beer introduced from Cambodia international college of brewing in Cambodia university is adopted.
After fermenting for 3.5-4 days, heating to 21.5-22.5 ℃ for diacetyl reduction.
Specifically, when the sugar degree of the appearance reaches 4.5-5.5, the pressure of the fermentation tank is controlled to be 0.02-0.03 MPa;
when the sugar degree is reduced to be below 3.5, the pressure of the fermentation tank is increased to 0.10 MPa;
when the apparent sugar degree reaches 2.0-2.5 and the diacetyl is reduced to 0.06ppm, controlling the pressure at 0.08 MPa, and starting to cool; the temperature reduction speed is controlled to be 0.1 ℃ per hour, and the temperature is reduced to 0 to minus 1.5 ℃;
storing the fermentation liquor at-1.5-0 ℃ for 5-8 days, and then entering the next working procedure.
Wherein, after the diacetyl reduction is finished, and the waste yeast is discharged in time during cold storage.
The whole fermentation process is optimized by adjusting the temperature and pressure control, and the fermentation and diacetyl reduction efficiency is improved; the cooling speed is controlled, which is beneficial to the dissolution of the fragrant substances and the consistency of the taste quality.
S5, centrifugation: the yeast was centrifuged using a centrifuge and the yeast was partially discharged.
Specifically, the centrifuge is controlled to 4500-5600 revolutions per minute, and the centrifugation time is 9-11 minutes; and discharging the separated yeast to a part, wherein the amount of the retained yeast is 1.0-1.5 million per milliliter.
The aged yeast is removed, part of the yeast is kept, the fragrance of the yeast is remained, the special fragrance of the white beer is kept, and the good mouth-killing ability is ensured.
S6, stable turbidity: filtering, and adding pectin.
Specifically, pectin is added in the wine filtering process, the addition amount is 0.3-0.5 g per liter, and the opaqueness of the product is increased.
Preferably, an opacifier is additionally added, wherein the addition amount of the opacifier is 0.2-0.4 g per liter, and the stability of the product opacity is further ensured.
Pectin is added to increase the opaqueness of the product; the opacifier further ensures the stability of the product.
S7: and (4) filling, namely after 2 hours of wine stabilization, filling after sampling and detecting to be qualified, and controlling dissolved oxygen to be 10-20 ppb in filling.
The product produced according to the above method was subjected to taste testing.
Conclusion given by 4 beer national judges: hazy appearance, smooth mouthfeel, prominent ester fragrance and phenol fragrance, and no harm to the head after drinking.
Physicochemical data, as follows:
the data in the table show that the turbidity of the product produced by the scheme is kept at 20-40 EBC after 6 months, a small amount of yeast sediment is at the bottom, the product can be easily swung up, and no solid mud is generated; isoamyl acetate and 4-vg are higher than those of case-sold beer 1 and imported beer 2.
Example two:
a method of stabilizing the turbidity of white beer comprising the steps of:
s1, preparing raw materials: mixing 58% of barley malt, 38% of wheat malt, 2% of raw wheat, 1% of oat and 1% of burnt malt in percentage by weight, and crushing; the crushing degree is controlled to 60 percent of wheat bran, 25 percent of medium powder and 15 percent of fine powder.
S2, saccharification: adding feeding water with 3 times of the total weight of the raw materials into a saccharifying pot, and adding protease, beta-glucanase, anhydrous calcium chloride and gypsum into the feeding water; wherein the addition amount is 100 g of protease, 200 g of beta-glucanase, 72 g of anhydrous calcium chloride and 48 g of gypsum in each ton of feeding water.
Controlling the water temperature at 44 ℃, adding the raw materials, and keeping for 40 minutes; then raising the temperature to 55 ℃, and keeping the temperature for 20 minutes; continuously heating to 65 ℃, and keeping for 20 minutes; continuously heating to 70 ℃, and keeping the temperature until the saccharification is complete; the temperature was further raised to 77 ℃ for 10 minutes.
In the process of controlling the water temperature, the pH value is regulated to 5.65, and lactic acid is used for regulation.
And in the process of controlling the water temperature, stirring is started every 15 minutes, and the rotation is carried out for 5 weeks.
And after complete saccharification, pumping the mash into a filter tank, filtering, and washing the tank to obtain the wort.
S3, boiling: boiling the wort, and precipitating.
Boiling the wort under normal pressure for 60 minutes, and starting forced circulation in the boiling process; and adding hops in the boiling process, and pumping into a rotary precipitation tank after the boiling is finished.
Wherein, the hops are added for the first time when the wheat juice is boiled for 20 minutes, and the addition amount is that 250 g of Qingdao hops are added in per kiloliter of wheat juice; adding hops for the second time when boiling for 55 minutes, wherein the addition amount is 4 g of Satzer hops and 40 g of Siradk hops are added in per kiloliter of wort; before the wort is added into the rotary precipitation tank, hops are added into the rotary precipitation tank for the third time, wherein the addition amount of the sazka hops and the slanke hops is 7 g per kiloliter of the wort.
And adding zinc sulfate into the rotary precipitation tank, wherein the addition amount of the zinc sulfate is 1 g per kiloliter of wort.
S4, fermentation: cooling, oxygenating, inoculating yeast, fermenting for 4.0 days, and fermenting to a degree of 68%.
Specifically, the hot wort stays in a rotary sedimentation tank for 10 minutes and starts to be cooled; cooling to 18 deg.C, and controlling the cooling time of wort to be less than 60 min; after cooling to 18 ℃, oxygen is injected, the oxygen is controlled at 10ppm, and yeast is inoculated.
Wherein the number of yeast is controlled to be 15 million per milliliter, and the temperature is controlled to be 21 ℃ during the fermentation process.
After fermenting for 4 days, the temperature is raised to 22 ℃ for diacetyl reduction.
Specifically, when the apparent sugar degree reaches 5.0, the pressure of the fermentation tank is controlled to be 0.02 MPa; when the sugar degree is reduced to be below 3.5, the pressure of the fermentation tank is increased to 0.10 MPa; when the apparent sugar degree reaches 2.0 and the diacetyl is reduced to 0.06ppm, the pressure is controlled to be 0.08 MPa, the temperature is reduced, the temperature reduction speed is controlled to be 0.1 ℃ per hour, and the temperature is reduced to-1.5 ℃.
Storing the fermentation liquor at-1.5 ℃ for 7 days, and then entering the next working procedure.
S5, centrifugation: the yeast was centrifuged using a centrifuge and the yeast was partially discharged.
Specifically, the centrifuge is controlled to rotate at 5000 revolutions per minute, and the centrifugation time is 10 minutes; and the separated yeast was partially discharged with a remaining amount of 1.3 million yeasts per ml.
S6, stable turbidity: filtering, and adding pectin.
Specifically, pectin is added in the wine filtering process, and the adding amount is 0.5 g per liter.
Preferably, an opacifier is additionally added, and the addition amount of the opacifier is 0.3 g per liter.
S7: and (4) filling, namely after 2 hours of wine stabilization, filling after the wine is qualified through sampling detection, and controlling 18pb of dissolved oxygen in the filling.
Example three:
taking 5400 kg of barley malt, 3660 kg of wheat malt, 180 kg of raw wheat, 100 kg of oat and 90 kg of scorched and fragrant malt as raw materials, mixing and crushing; the pulverizing degree is controlled to 60% of wheat bran, 25% of medium flour and 15% of fine powder.
Adding 27 tons of feeding water into a saccharifying pot, controlling the water temperature at 44 ℃, adding 0.7 kg of protease, 1.5 kg of beta-glucanase, 5.0 kg of anhydrous calcium chloride and 3.4 kg of gypsum, and then discharging.
Keeping the temperature at 44 ℃ for 40 minutes; then, the temperature was raised to 53 ℃ and maintained for 20 minutes; continuously heating to 65 ℃, and keeping for 25 minutes; continuously heating to 69 ℃, and keeping the temperature until the saccharification is complete; and continuously heating to 76 ℃, and keeping for 5-10 minutes.
In the saccharification process, lactic acid is used for regulating the pH value to be 5.65-5.75, and stirring is started every 15 minutes.
And after complete saccharification, pumping the mash into a filter tank, filtering, and washing the tank to obtain the wort.
The wort was boiled for 58 minutes. Wherein, when boiling for 20 minutes, 15 kg of Qingdao hops are added for the first time; a second addition of 0.2 kg of Satz hops and 2.0 kg of St.rad hops is made when boiling for 55 minutes; adding 0.4 kg of Saz hops, 3.0 kg of Siradk hops and 60 g of zinc sulfate into the rotary precipitation tank, and injecting the wort.
The hot wort is cooled in a rotary precipitation tank for 10 min, cooled to 18 ℃, and charged with oxygen controlled at 9ppm to inoculate the yeast. The yeast number was controlled to 14 million per ml and the temperature was controlled at 20 ℃.
After fermenting for 3.5 days, heating to 22.5 ℃ for diacetyl reduction. Specifically, when the apparent sugar degree reaches 5.5, the pressure of the fermentation tank is controlled to be 0.02 MPa; when the sugar degree is reduced to be below 3.5, the pressure of the fermentation tank is increased to 0.10 MPa; when the apparent sugar degree reaches 2.0 and the diacetyl is reduced to 0.06ppm, controlling the pressure to be 0.08 MPa, and starting to reduce the temperature; the temperature reduction speed is controlled to be 0.1 ℃ per hour, and the temperature is reduced to-1.5 ℃; storing at-1.5 deg.c for 8 days and the next step.
After low temperature storage, centrifuge setting of 5000 rpm for 10 minutes was used to remove a portion of the yeast with a yeast retention of 1.3 million per ml.
Pectin is added in the process of filtering the wine, the addition amount is 0.4 g per liter of wort, and in addition, 0.3 g per liter of opacifier is added.
The white beer produced by the method has the advantages that the turbidity is kept stable at 20-40 EBC within the quality guarantee period of 6 months, and no muddy yeast precipitate is generated at the bottom of the beer bottle.
In the invention, protease, beta-glucanase, anhydrous calcium chloride and gypsum are added in the saccharification process to accelerate the saccharification efficiency; the water temperature is adjusted in a multi-stage mode, and the saccharification process is further optimized; regulating and controlling the pH value, stirring at intervals and further enhancing the saccharification effect; wheat, oat and scorched malt are added into the raw materials, so that the special flavor of the wheat of the beer is improved, and the smooth mouthfeel is enhanced; controlling the brightness of the wort and the content of fatty acid in the wort by controlling the crushing degree; the hop is added for three times, so that the taste and flavor are fully reflected; the aging yeast is removed by centrifugation, the fragrance of the yeast is the rest, the special fragrance of the white beer is kept, and the good mouth-killing ability is ensured; the zinc sulfate is added to enhance the activity of yeast, delay the aging of beer and improve the preservation period; pectin is added to increase the opaqueness of the product; the opacifier further ensures the stability of the product.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A method of stabilizing the turbidity of white beer comprising the steps of:
s1, preparing raw materials: mixing and crushing 54-61% of barley malt, 35-42% of wheat malt, 2-3% of raw wheat, 1-2% of oat and 0.5-1.5% of burnt malt by weight;
s2, saccharification: adding feeding water which is 2.5-3.5 times of the total weight of the raw materials into a saccharifying pot, controlling the water temperature to be stable, and adding mixed raw materials into the saccharifying pot; adjusting water temperature, regulating and controlling pH value, and stirring at intervals; filtering after complete saccharification to obtain wort;
s3, boiling: boiling the wort, and precipitating;
s4, fermentation: cooling, oxygenating, inoculating yeast, fermenting for 3.5-4.0 days, wherein the fermentation degree is 65-68%;
s5, centrifugation: centrifuging with a centrifuge and discharging the yeast fraction;
s6, stable turbidity: filtering, and adding pectin;
s7: filling: and controlling the dissolved oxygen to be 10-20 ppb for filling.
2. The method of claim 1, wherein the degree of pulverization is controlled in step S1, wherein the wheat bran is 60-65%, the medium powder is 20-25%, and the fine powder is 10-15%.
3. The method of claim 1, wherein the protease, the beta-glucanase, the anhydrous calcium chloride and the gypsum are added to the feed water before the mixed raw material is added in step S2; wherein the addition amount is 10-100 g of protease, 20-200 g of beta-glucanase, 70-200 g of anhydrous calcium chloride and 40-130 g of gypsum in each ton of feeding water.
4. The method for stabilizing turbidity of white beer according to claim 1, wherein in step S2, the water temperature is controlled at 42-46 ℃ and the raw material is added and kept for 40 min; then heating to 51-55 ℃, and keeping for 20-30 minutes; continuously heating to 65 ℃, and keeping for 20-30 minutes; continuously heating to 67-71 ℃, and keeping the temperature until the saccharification is complete; and continuously heating to 75-77 ℃ and keeping for 5-10 minutes.
5. The method of claim 1, wherein the pH of the solution is adjusted to 5.5-5.7 in step S2, and lactic acid is used for the adjustment.
6. The method for stabilizing turbidity of white beer according to claim 1, wherein in step S3, boiling time is 55-60 min, and forced circulation is started during boiling; and adding hops during the boiling process; wherein, hops are added for the first time when the wheat juice is boiled for 20 minutes, and the addition amount is 200-600 g of Qingdao hops added in per kiloliter of wheat juice; adding hops for the second time when the wheat juice is boiled for 55 minutes, wherein the addition amount of the sazschia hops and the slader hops is 3-8 g and 30-80 g of the slader hops in each kiloliter of wheat juice; before the wort is added into a rotary precipitation tank, hops are added into the rotary precipitation tank for the third time, wherein the addition amount is 5-15 g of Satzer hops and 50-120 g of Siradk hops are added into each kiloliter of wort; and adding zinc sulfate into the rotary precipitation tank, wherein the addition amount of the zinc sulfate is 1-3 g per kiloliter of wort.
7. The method for stabilizing turbidity of white beer according to claim 1, wherein in step S4, the wort is cooled to 17.5-18.5 ℃, oxygen is injected, the oxygen is controlled to 8-10 ppm, the yeast number is controlled to 11-16 million per ml, and the temperature during fermentation is controlled to 20.8-21.2 ℃; after fermenting for 3.5-4 days, heating to 21.5-22.5 ℃ for diacetyl reduction; reducing diacetyl to 0.06ppm, and cooling, wherein the cooling speed is controlled to be 0.1 ℃ per hour, and the temperature is reduced to 0 to-1.5 ℃; and storing the fermentation liquor at the temperature of-1.5-0 ℃ for 5-8 days, and then entering the next working procedure.
8. The method of claim 1, wherein in step S5, the centrifuge is controlled to 4500-5600 rpm for 9-11 minutes, and the separated yeast is discharged with a remaining yeast amount of 1.0-1.5 million per ml.
9. The method of claim 1, wherein the pectin is added in an amount of 0.3 to 0.5 g/L in step S6.
10. The method of claim 1, wherein in step S6, an opacifier is added in an amount of 0.2-0.4 g/L.
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Application publication date: 20210817 |