CN114350460B - Quinoa beer and preparation method thereof - Google Patents
Quinoa beer and preparation method thereof Download PDFInfo
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- CN114350460B CN114350460B CN202210048309.2A CN202210048309A CN114350460B CN 114350460 B CN114350460 B CN 114350460B CN 202210048309 A CN202210048309 A CN 202210048309A CN 114350460 B CN114350460 B CN 114350460B
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Abstract
The invention provides quinoa beer and a preparation method thereof, belongs to the technical field of beer brewing, and can solve the technical problems that in the prior art, quinoa and barley malt are subjected to protein resting and saccharification together in the preparation process of wort, so that the wort components are unreasonable, the fermentation degree is low, the wine liquid is not tasty and refreshing, and the quinoa is gelatinized at 100 ℃ to lose the quinoa faint scent. The quinoa beer comprises the following raw materials in parts by weight: quinoa 10-30%, malt 35-45% and malt 35-45%. The quinoa beer prepared by the preparation method disclosed by the invention is prepared by adopting a following fermentation mode, the preparation method is simple, the operation is convenient, the quinoa beer prepared by the preparation method disclosed by the invention has the advantages of unique faint scent of quinoa, attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, and is obviously different from the traditional following fermentation beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to quinoa beer and a preparation method thereof.
Background
Health and sustainability are main driving factors for the use of plant products, and quinoa is considered as the only food which can meet all nutrients required by human beings by Food and Agriculture Organization (FAO) of the united nations, and is recommended to be the 'full-nutrition food' most suitable for human beings.
Quinoa is rich in high-quality holoprotein which is incomparable with other grains, and can replace meat products and milk products to provide protein for human bodies in many places. Wherein, the average protein content in the quinoa is 16 percent (up to 22 percent) which is far higher than that of barley, rice and corn, while the protein content of the beef is 20 percent, and the protein content of the rice is only one fourth of that of the quinoa; quinoa has reasonable essential amino acid composition, is particularly rich in lysine which is deficient in daily grains and histidine which is required by pregnant and lying-in women and infants, amino acid provided by quinoa protein is far higher than the content of adult nutrient protein recommended by WHO, and the proportion of the amino acid is similar to that of casein in milk; the quinoa contains 5.0-7.2% of lipid, is rich in linoleic acid and linolenic acid which can not be synthesized by human body and must be supplemented by diet, and plays an important role in brain development and cardiovascular health; the quinoa contains 7% of dietary fiber, is higher than common grains, is far higher than millet and rice, and mostly contains insoluble dietary fiber; the quinoa is extremely rich in minerals and vitamins, wherein the content of calcium in rice and corn is more than 5 times that of wheat, the content of magnesium in wheat is 20 times that of wheat, the content of iron, magnesium and manganese in 100g of quinoa can meet the daily requirement of infants and adults on mineral elements, and the content of phosphorus and zinc can also meet the daily requirement of children; in addition, quinoa is also rich in vitamins and polyphenols, and is a good source of antioxidants. Quinoa was evaluated by the national aerospace administration (NASA) as a food with very nutritious properties. In addition, the quinoa also has good biological activity, and researches show that the quinoa syrup is added into infant food to improve the insulin growth factor I in blood plasma; quinoa has low fructose and glucose content and the blood sugar index is 35 (rice 90, oat 42), and is the first-choice food crop for diabetics to ingest carbohydrates. The quinoa seed cell wall polysaccharide has a protection effect on acute stomach injury caused by ethanol, and flavonoid, polyphenol, saponin and other functional components in the quinoa also play an important role in preventing and treating chronic diseases.
Due to the lack of quinoa products with high added value in the market at present, the yield, the quality, the market competitiveness and the economic benefit of quinoa products are seriously influenced, and the comprehensive benefit is lower. The 'functionality' endows the beer with a new development direction, the finely brewed beer with the characteristics of diversification, health and high-end conversion is increasingly popular, and the nutrient components of the beer brewed by the chenopodium quinoa are easier to be absorbed by human bodies. However, most of quinoa in the current market is in a white wine type and beer lacking in quinoa flavor, and the fermentation technology of quinoa beer also adopts the above fermentation mode, so that the obtained quinoa beer has obvious ester fragrance and is easy to cover and weaken the special faint scent flavor of quinoa; corresponding process research is not carried out aiming at the characteristics of the quinoa, and process conditions for forming the special quinoa beer are not provided.
Disclosure of Invention
The quinoa beer has the advantages of unique faint scent of quinoa, attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing, is obviously different from the traditional fermented beer, is simple in preparation method, convenient to operate, and low in cost, and can solve the problems that in the prior art, the quinoa and malt are subjected to protein rest and saccharification together in the preparation process of the wheat juice, so that components of the wheat juice are unreasonable, the fermentation degree is low, the wine liquid is not refreshing, and the quinoa loses the faint scent due to pasting treatment at 100 ℃.
In order to achieve the purpose, on the one hand, the invention provides quinoa beer, which adopts the technical scheme that the quinoa beer comprises the following components in parts by weight: quinoa 10-30%, malt 35-45% and malt 35-45%; the quinoa beer has the original wort concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0 percent vol, the chroma of 7-11EBC, the bitter taste of 12-15BU, the hop aroma component content of more than or equal to 12 mu g/L and the wheat aroma of more than or equal to 80 mu g/L of 2-acetylpyrrole.
Further, the quinoa color is 7-10EBC, the malting color is 4-6EBC, and the Australian malting color is 4-6EBC.
On the other hand, the invention also provides a preparation method of the quinoa beer, which comprises the following steps:
1) Respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;
2) Adding water into a saccharification pot, heating, adding the crushed malt, the gypsum, the lactic acid, the beta-glucanase and the xylanase, keeping the temperature, and stopping the protein, wherein the ratio of the materials to the water is 1;
3) Adding water into a gelatinization pot, heating, adding quinoa in a material-water ratio of 1; then, blending mash with stopped malt and Australian malt in a saccharifying pot, then heating the saccharifying pot, preserving heat, carrying out two-stage saccharification, heating to 74-78 ℃ after iodine test is qualified, filtering wort, washing grains to obtain wort;
4) Placing the wort obtained in the step 3) into a cooking container, heating and boiling for 60 minutes, wherein the boiling strength is 8-10%, adding hops in the boiling process, and after the boiling is finished, carrying out rotary precipitation on the wort to prepare for a fermentation tank;
5) Adding the wort boiled and cooled in the step 4) into a fermentation tank, oxygenating the wort into the fermentation tank, adding yeast, and fermenting to obtain quinoa beer fermentation liquor;
6) Cooling the fermentation liquid to 0 deg.C, and cold storing to obtain quinoa beer.
Further, the temperature for protein rest in the step 2) is 50-55 ℃, and the heat preservation time is 20-40min; the temperature of the first-stage saccharification in the step 3) is 63-68 ℃, and the temperature is kept for 60-80min; the temperature of the second stage saccharification is 72 ℃, and the temperature is kept for 10min.
Further, the gelatinization temperature in the step 3) is 70-80 ℃, and the heat preservation time is 5-15min.
Further, the hops added in step 4) are bitter and savoury hops, including at least two of Lemondrop, centennial, policris, chinook, qingdao big flowers, marcobolo and zala savoury flowers.
Further, the hops in the step 4) are added in 3 times during the wort boiling process, 0.10g/L of bitter hops are added during the initial boiling, 0.20g/L of bitter hops are added after the boiling for 15min, and 0.40g/L of aromatic hops are added 10min before the boiling is finished.
Further, the step 5) of adding yeast for fermentation specifically comprises the following steps: oxygenating the cooled wort after rotary precipitation in a fermentation tank, wherein the oxygenation concentration is 9-11mg/L, the fermentation temperature is 9-13 deg.C, the temperature of full tank and main fermentation is controlled at 9.5-10.0 deg.C, and the number of yeast in full tank (21 + -2) x 10 6 Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P, tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling to 0 ℃ when the diacetyl reaches 0.1mg/L, and carrying out cold storage for 3-7 days to obtain the quinoa beer.
Further, the yeast added in step 5) is the following fermentation yeast.
Compared with the prior art, the invention has the advantages and positive effects that:
(1) The chenopodium quinoa beer has the raw wheat juice concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0 vol, the chroma of 7-11EBC, the bitter quality of 12-15BU, the hop aroma component content of more than or equal to 12 mu g/L and the wheat aroma of more than 80 mu g/L, has the unique faint scent of chenopodium quinoa, charming turbid wine body, fine and rich foam and obvious wheat aroma, and simultaneously has coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smooth and tasty, and is obviously different from the traditional fermented beer below.
(2) According to the preparation method, researches are carried out on the characteristics of the quinoa enzyme system and the unique faint scent and bitter taste, a specific quinoa pasting process is adopted, the temperature is 70-80 ℃, the heat preservation time is 5-15min, the limit dextrin enzyme activity can be effectively reduced, the glucose content in the wheat juice can be reduced, the filtering performance can be improved, the loss of the quinoa faint scent can be reduced to the maximum extent, and the wheat scent and the quinoa faint scent are harmoniously fused.
(3) The preparation method adopts the following low-temperature fermentation mode, so that the wheat juice components can meet the metabolic demand of yeast, and the faint scent of the quinoa can be kept to the maximum extent.
(4) The quinoa beer obtained by the technical scheme of the invention has the total content of amino acids in the beer liquid of more than 1100mg/L, the content of essential amino acids of more than 220mg/L and the content of aroma-enhanced amino acids of more than 620mg/L.
Drawings
FIG. 1 is a process flow chart of the quinoa beer preparation method provided by the embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, 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. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The embodiment of the invention provides quinoa beer, which takes quinoa and barley malt as main raw materials, wherein the barley malt comprises wheat malt and Australian wheat malt, the quinoa mass fraction in a raw material formula is 10-30%, the wheat malt is 35-45%, and the Australian wheat malt is 35-45%, and the quinoa chroma is 7-10EBC; the malt of wheat is 4-6EBC; the Australian wheat malt used has a malt color of 4-6EBC.
The quinoa in the technical scheme of the invention is used as one of the main raw materials, and the unsaturated fatty acid, linoleic acid and alpha-linolenic acid contained in the quinoa are about 3-4 times of that of the malt. Linoleic acid has the functions of reducing blood fat, softening blood vessels, reducing blood pressure and promoting microcirculation, can prevent or reduce the incidence rate of cardiovascular diseases, prevents the deposition of serum cholesterol in blood vessel walls of human bodies, has the reputation of 'blood vessel scavenger', and has the health-care effect of preventing and treating atherosclerosis and cardiovascular diseases; alpha-linolenic acid is an omega-3 essential fatty acid, has the effects of improving intelligence, resisting thrombus and protecting liver, and in the embodiment of the invention, quinoa is used in an amount of 30% or more. However, as the proportion of the quinoa increases, key indexes such as sugar components, viscosity, alpha-N and the like of the wort change in a bad direction, the fermentation degree of wine is obviously reduced, and fermentation is not facilitated, so that the invention also limits the proportion of the quinoa.
In the prior art, the quinoa beer is only subjected to detection of sensory evaluation and chromaticity, and specific bouquet indexes and wheat scent indexes in the quinoa beer are not deeply researched, so that the method disclosed by the invention is used for tracking and researching the bouquet indexes and the wheat scent indexes of the quinoa beer from wheat juice to liquor, and proves that the quinoa beer has obvious advantages compared with the common Lagrange beer in the indexes. Specifically, the quinoa beer obtained in the embodiment of the invention has the raw wort concentration of 11.0 +/-0.2 DEG P, the alcoholic strength of more than or equal to 4.0 percent vol, the chroma of 7-11EBC and the bitter taste of 12-15BU, the hop aroma component content can reach more than 12 mu g/L, and the wheat aroma 2-acetyl pyrrole content exceeds 80 mu g/L.
The embodiment of the invention also provides a preparation method of the quinoa beer, which comprises the following steps:
1) Respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;
2) Adding water into a saccharifying pot, adding the crushed malt and the crushed malt of wheat and barley, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is increased to 50-55 ℃, keeping the temperature and stopping protein for 20-40min, wherein the ratio of the materials to the water is 1;
3) Adding water into a gelatinization pot, heating to 70-80 ℃, adding chenopodium quinoa in a material-water ratio of 1:3.8-4.2, preserving heat for 5-15min, then adding malt and Australian malt which are stopped with protein into a saccharification pot for mash blending, heating the saccharification pot to 63-68 ℃, preserving heat for 60-80min, carrying out first-stage saccharification, heating to 72 ℃, preserving heat for 10min, carrying out second-stage saccharification, heating again to 74-78 ℃ after iodine is qualified, carrying out wort filtration, and washing grains to obtain wort;
4) Putting the wort obtained in the step 3) into a cooking container for heating and boiling, adding hops for 3 times in the boiling process, wherein the added hop varieties comprise Lemondrop, centennal, polaris, chinook Qingdao, maclea Corallo, zanthoxylum zakii flower and the like, respectively adding 0.10g/L of bitter hops during initial boiling, adding 0.20g/L of bitter hops after boiling for 15min, and adding 0.40g/L of fragrant hops before boiling for 10 min; boiling for 60min, wherein the boiling strength is 8-10%, and the flos Lupuli fragrance and the quinoa fragrance are harmoniously mixed to obtain wort with the concentration of 11.0 + -0.2 ° P, and the wort is whirlingly precipitated and prepared into a fermentation tank;
5) Cooling the boiled wort, adding into a fermentation tank, and oxygenating9-11mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, specifically controlling the temperature of the full tank and the main fermentation to 9.5-10.0 deg.C, and controlling the number of yeast (21 + -2). Times.10 of the full tank 6 Per mL, low-temperature fermentation is adopted to be beneficial to coordination of alcohol ester and maintenance of the faint scent of quinoa; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P;
6) Tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling the fermented liquor to 0 ℃ for cold storage when the diacetyl in the fermented liquor reaches 0.1mg/L, and obtaining the quinoa beer after cold storage for 3-7 days.
Compared with the prior art that the quinoa is gelatinized at 100 ℃, the method has the following problems: not only can increase the viscosity of mash to cause difficult filtration, but also can cause serious loss of the clear fragrance of the chenopodium quinoa, and the finally obtained wine has unobvious faint scent of the chenopodium quinoa; and when quinoa and malt are directly saccharified, the glucose content in the sugar component of the wort is extremely high, and the yeast metabolism is influenced. The temperature of the quinoa gelatinization process adopted in the steps of the preparation method of the quinoa beer in the embodiment of the invention is 70-80 ℃, and the time is 5-15min.
The invention researches the characteristics and the special faint scent flavor of the quinoa enzyme system, and finds that the quinoa enzyme system is complex, and the limit dextrin enzyme activity in the quinoa is extremely high, wherein the enzyme activity is more than 900mu/g and is about 3 times of that of common malt; the amylase activity is low, specifically, the alpha-amylase activity is extremely low and is less than 1u/g, the activity of the common malt is more than 100u/g, and the activity of the beta-amylase is about 100u/g and is less than 1/5 of that of the common malt. If protein arrest and saccharification are directly carried out, the limit dextrinase plays a role in cracking, which can cause that the glucose content in wort is too high, influence the sugar component coordination of the wort and finally influence the yeast metabolism, so the limit dextrinase is firstly inactivated. The invention aims at the characteristics of a chenopodium quinoa enzyme system and the coordination requirement of components of the wheat juice, and adopts the pasting process, so that the ultimate dextrinase activity can be effectively reduced, the glucose content in the wheat juice can be reduced, the filtering performance can be improved, the loss of the faint scent of the chenopodium quinoa can be reduced to the greatest extent, and the wheat scent and the chenopodium quinoa can be harmoniously fused.
The preparation method of the quinoa beer provided by the embodiment of the invention comprises the steps of firstly weighing and crushing the wheat malt and the Australian wheat malt for protein resting, and then blending the gelatinized quinoa and the resting wheat malt and Australian wheat malt in a mash kettle for mash blending and saccharification. Compared with the prior art that the quinoa and the malt are subjected to protein resting and saccharification together in the preparation process of the wort, so that the wort components are unreasonable, the fermentation degree is low, and the wine is not tasty and refreshing, the wine prepared by the method has obvious verata fragrance, prominent wheat fragrance, coordinated alcohol ester, smoothness and refreshing.
In the prior art, the quinoa beer is prepared by adopting the high-temperature fermentation, the alcohol ester ratio is close to 3, the ester content is higher than that of the fermentation below and can reach 30-50%, the ester fragrance is obvious, the quinoa faint scent and the wheat fragrance are covered, and the obtained quinoa beer has unobvious quinoa faint scent. However, the steps of the preparation method of the quinoa beer in the embodiment of the invention adopt the following low-temperature fermentation mode, so that not only can the components of the wort be ensured to meet the metabolic demand of yeast, but also the faint scent of the quinoa can be ensured to be kept to the maximum extent. The quinoa beer disclosed by the invention is fermented at low temperature, few by-products are generated, the wine has pure taste, the alcohol ester ratio is 3.5-4, the alcohol ester is coordinated, no prominent ester fragrance exists, the quinoa faint scent is obvious, and the quinoa beer is stable in a cold storage period; the obtained quinoa beer has more reserved nutrient substances, comprehensive and balanced amino acid content and rich phenolic acid content; the obtained quinoa beer has good smooth mouth, flos Lupuli, quinoa faint scent, and wheat fragrance, full body, white and fine foam, and strong flavor stability.
The total content of amino acids in the common beer liquor is 200-600mg/L, the content of essential amino acids is 60-110mg/L, and the content of flavoring amino acids is 150-300mg/L; however, the quinoa beer obtained by the technical scheme of the invention has the total content of amino acids in the beer liquid of more than 1100mg/L, the content of essential amino acids of more than 220mg/L and the content of flavoring amino acids of more than 620mg/L.
In addition, the invention adopts the traditional natural fermentation, and substances such as nutritive salt and the like do not need to be added in the process for yeast growth and metabolism, so that the prepared wheat juice can meet the yeast metabolism requirement and the quinoa beer with unique flavor is obtained. The quinoa beer obtained by the technical scheme of the invention is rich in flavonoids, is a natural antioxidant free radical, has the effects of resisting bacteria and viruses, reducing blood pressure and blood fat and improving the activity of a cardiovascular system, and has positive effects of protecting the liver, resisting aging and improving the immunity of the organism; the content of phenolic acid is higher in different types of beer, and the antioxidant potential is stronger.
The unique brewing process is simple and convenient to operate, and the obtained quinoa beer has the unique faint scent of quinoa, an attractive turbid wine body, fine and rich foam, obvious wheat scent, coordinated alcohol ester, mellow taste, full wine body, soft bitter taste, smoothness and refreshing taste, is obviously different from the traditional bottom fermentation beer, is a novel raw material refined brewing beer with Chinese characteristics, and has good product typicality.
In order to more clearly and specifically describe the quinoa beer and the preparation method thereof provided by the embodiments of the present invention, the following will be described with reference to specific embodiments.
Example 1
The quinoa beer comprises the following raw materials in parts by weight: 45% of Australian wheat malt, 45% of wheat malt and 10% of quinoa.
The brewing method of the quinoa beer comprises the following steps:
1) Respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;
2) Adding water into a saccharifying pot, adding the crushed malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is raised to 50 ℃, keeping the temperature and stopping protein for 20min, wherein the ratio of the materials to the water is 1;
3) Adding water into a pasting pot, heating to 75 ℃, adding chenopodium quinoa according to the material-water ratio of 1;
4) Boiling the obtained wort in a boiling container for 60min at 8-10% to blend flos Lupuli fragrance and rhizoma et radix Veratri fragrant; adding hops 3 times during boiling, respectively adding Lemondrop 0.10g/L during initial boiling, adding Qingdao Dahua 0.20g/L after boiling for 15min, adding Zaoyanghua 0.40 g/L10 min before boiling, and allowing wort to rotary precipitate and prepare into fermentation tank;
5) Cooling the boiled wort, adding into a fermentation tank, charging oxygen 9.5mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, controlling the temperature of the full tank to 9.7 deg.C, and the number of the full tank yeast to be 2.2 × 10 7 Per mL; discharging residue once after the tank is full for 24 hours, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 DEG P;
6) Tracking diacetyl, pentanedione and acetaldehyde, cooling the fermented liquor to 0 ℃ when diacetyl reaches 0.1mg/L, and cold-storing for 5 days to obtain quinoa beer.
Example 2
The quinoa beer disclosed by the embodiment comprises the following raw material formula in parts by weight: 35% of Australian wheat malt, 35% of wheat malt and 30% of quinoa.
The brewing method of the quinoa beer comprises the following steps:
1) Respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;
2) Adding water into a saccharifying pot, adding the crushed malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase when the temperature of the saccharifying pot is raised to 50 ℃, keeping the temperature and stopping protein for 40min, wherein the ratio of the materials to the water is 1;
3) Adding water into a gelatinization pot, heating to 75 ℃, adding chenopodium quinoa in a material-water ratio of 1:4.2, preserving heat for 5min, then adding mash with stopped malt and macadamia malt in a saccharification pot, heating the saccharification pot to 63 ℃, preserving heat for 60min, and carrying out first-stage saccharification; then continuously heating to 72 ℃, preserving the temperature for 10min, carrying out second-stage saccharification, heating to 78 ℃ after iodine is qualified for test, filtering wort, washing grains to obtain wort;
4) Placing the obtained wort in a cooking container, heating and boiling for 60min, wherein the boiling strength is 8-10%, and the fragrance of hops and the fragrance of quinoa are harmoniously fused; adding hops for 3 times during boiling, respectively adding Centennail 0.10g/L during initial boiling, adding Polaris 0.20g/L during boiling for 15min, adding Zaoya flower 0.40 g/L10 min before boiling, and allowing wort to gyrate and precipitate to be ready for use in fermentation tank;
5) Cooling the boiled wort, adding into a fermentation tank, charging oxygen 9.5mg/L, adding the following fermentation yeast, fermenting at 9-13 deg.C, controlling the temperature of the full tank to 9.8 deg.C, and the number of the full tank yeast to be 2.2 × 10 7 Per mL; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5 DEG P, and sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 DEG P;
6) Tracking diacetyl, pentanedione and acetaldehyde, cooling the fermented liquor to 0 ℃ when diacetyl reaches 0.1mg/L, and cold-storing for 5 days to obtain quinoa beer.
Example 3
The difference from the example 2 is that the gelatinization heat preservation time in the step 2) of the example 3 is 15min, the protein resting temperature is 55 ℃, the time is 20min, and the first saccharification time in the step 3) is 80min.
Example 4
The difference from example 2 is that the protein rest time in step 2) of example 4 was 20min, and the first saccharification time in step 3) was 80min.
Comparative example 1
The difference from the example 2 is that the quinoa gelatinization in the step 3) of the comparative example 1 adopts the following process: blanking at 60 deg.C, heating to 90 deg.C, maintaining for 20min, heating to 100 deg.C again, maintaining for 15min, and adding mash.
Comparative example 2
The difference from example 2 is that quinoa, crushed wheat malt and macadamia malt were mixed in steps 2) and 3) of comparative example 2, and the mixture was subjected to protein inactivation, saccharification and other steps in a ratio of 1.
Comparative example 3
The difference from example 2 is that no xylanase was added during saccharification in step 2) of comparative example 3.
The quinoa beer products obtained in examples 1 to 4 and comparative examples 1 to 3 were subjected to flavor evaluation to obtain the results shown in table 1.
TABLE 1 flavor evaluation tables of examples 1 to 4 and comparative examples 1 to 3
Compared with the embodiment 2, the mash obtained in the comparative example 1 has extremely high viscosity, is difficult to be mixed with mash, has serious veranda delicate fragrance loss, and the finally obtained veranda beer wine is close to the common classical wine, has no veranda delicate fragrance characteristic, further indicates that the veranda pasting process cannot be equal to rice, and needs to be carried out with a special pasting process according to the veranda delicate fragrance characteristic and the wort index; the wheat juice obtained in the comparative example 2 has unreasonable sugar components and low fermentation degree of wine, so that the wine has poor taste and sweet wine taste, and the quinoa has unique characteristics and can not be equal to common malt, and the process is required to be improved when the common malt is replaced; the wort obtained in the comparative example 3 has high viscosity and is turbid, which shows that the xylanase is added in the saccharification process to effectively improve the decomposition of macromolecular sugar, reduce the viscosity of the wort and improve the clarity of the wort.
The wort obtained in examples 1 to 4 and comparative examples 1 to 3 was subjected to a hop aroma test to obtain the results shown in Table 2.
TABLE 2 table for detecting aroma of hops in examples 1 to 4 and comparative examples 1 to 3
| Name (R) | Wheat 2-acetyl pyrrole (mu g/L) | Total hops fragrance (mug/L) |
| Example 1 | 80.55 | 12.1 |
| Example 2 | 87.57 | 12.7 |
| Example 3 | 80.73 | 12.7 |
| Example 4 | 88.42 | 13.0 |
| Comparative example 1 | 30.49 | 3.7 |
| Comparative example 2 | 40.73 | 7.7 |
| Comparative example 3 | 47.31 | 6.1 |
As can be seen from the data in Table 2, based on the setting of the selected components in the formula of the invention, the prepared quinoa beer wort has a total hop aroma component content of more than or equal to 12 mug/L and a wheat aroma 2-acetylpyrrole content of more than 80 mug/L.
By way of example 2, a procedure followed and evaluated with the Chenopodium quinoa wort and Chenopodium quinoa beer obtained in example 2, a wort with an alpha-N content of > 200mg/L was obtained, and the final cold-stored alcohol content of 2-acetylpyrrole was 87.57. Mu.g/L, and the total alcohol aroma was 12.7. Mu.g/L. Wherein, the content of the citronellyl acetate is 15-20 times of the common wine with the same concentration of the original wheat juice, the content of the citronellol is nearly 10 times of the common wine with the same concentration of the original wheat juice, the components bring pleasant flower and fruit fragrance to the wine and are well blended with the faint scent of the quinoa, thereby endowing the wine with unique fragrance. In addition, the content of phenolic acid in the quinoa beer obtained in example 2 is 2 times that of the common liquor, and particularly, the content of vanillic acid in the quinoa beer is 5 times that of the common liquor.
Claims (6)
1. The quinoa beer is characterized in that the raw materials comprise the following components in parts by weight: quinoa 10-30%, malt of wheat 35-45%, malt of Australian wheat 35-45%;
the original wort concentration of the quinoa beer is 11.0 +/-0.2 DEG P, the alcoholic strength is more than or equal to 4.0 vol%, the chroma is 7-11EBC, the bitter taste is 12-15BU, the hop aroma component content is more than or equal to 12 mug/L, and the wheat aroma 2-acetylpyrrole content is more than 80 mug/L;
the quinoa beer adopts the following preparation method, and comprises the following steps:
1) Respectively preparing the raw materials according to the weight parts of the raw materials, and crushing the weighed wheat malt and the weighed Australian wheat malt for later use;
2) Adding water into a saccharifying pot, heating, adding crushed malt and Australian malt, gypsum, lactic acid, beta-glucanase and xylanase, keeping the temperature and stopping protein, wherein the material-water ratio is 1;
3) Adding water into a gelatinization pan, heating to 70-80 deg.C, adding quinoa at a material-water ratio of 1:3.8-4.2, and keeping the temperature for 5-15min for gelatinization; then, blending mash with stopped malt and Australian malt in a saccharifying pot, then heating the saccharifying pot, preserving heat, carrying out two-stage saccharification, heating to 74-78 ℃ after iodine test is qualified, filtering wort, washing grains to obtain wort;
4) Placing the wort obtained in the step 3) into a cooking container, heating and boiling for 60 minutes, wherein the boiling strength is 8-10%, adding hops in the boiling process, obtaining the wort after boiling, and performing rotary precipitation on the wort to prepare into a fermentation tank;
5) Cooling the boiled wort in the step 4), adding the cooled wort into a fermentation tank, oxygenating the fermentation tank, adding the following fermentation yeast, fermenting at the temperature of 9-13 ℃, controlling the temperature of the full tank and the main fermentation to be 9.5-10.0 ℃, and controlling the number of the full tank yeast to be (21 +/-2) multiplied by 106/mL to obtain fermentation liquor, and cooling the fermentation liquor to 0 ℃ for cold storage to obtain the quinoa beer.
2. The quinoa beer according to claim 1, wherein said quinoa color is 7-10EBC, said maltogenic color is 4-6EBC, and said Australian maltogenic color is 4-6EBC.
3. The quinoa beer according to claim 1, wherein the temperature of protein resting in step 2) is 50-55 ℃ and the holding time is 20-40min; in the step 3), the temperature of the first stage of saccharification is 63-68 ℃, the heat preservation time is 60-80min, the temperature of the second stage of saccharification is 72 ℃, and the heat preservation time is 10min.
4. The quinoa beer according to claim 1, wherein the hops added in step 4) are bitter hops and savoury hops including at least two of Lemondrop, centennial, polaris, chinook, celadon, marcobolo and zalephan.
5. The quinoa beer according to claim 1, wherein in step 4), said hops are added 3 times during wort boiling, 0.10g/L bitter hops are added at the initial boiling time, 0.20g/L bitter hops are added at the boiling time of 15min, and 0.40g/L aroma hops are added 10min before the boiling time is over, respectively.
6. The quinoa beer according to claim 1, wherein the step 5) of adding yeast to ferment specifically comprises: oxygenating the wort after the rotary precipitation and cooling in the fermentation tank, wherein the oxygenation concentration is 9-11mg/L; discharging residue once after the tank is full for 24h, heating to 12.5-13.0 ℃ for reduction when the sugar degree of the fermentation liquor is reduced to 4.5-5.0 DEG P, sealing the tank when the sugar degree of the fermentation liquor is continuously reduced to 4.0 +/-0.2 DEG P, tracking the concentration of diacetyl, pentanedione and acetaldehyde, cooling to 0 ℃ when the diacetyl reaches 0.1mg/L, and carrying out cold storage for 3-7 days to obtain the quinoa beer.
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