CN115505465A

CN115505465A - Preparation method for fermenting and brewing wheat

Info

Publication number: CN115505465A
Application number: CN202110695153.2A
Authority: CN
Inventors: 孙玉林; 陈浩
Original assignee: Shanghai Zhenniang Industry Co ltd
Current assignee: Shanghai Zhenniang Industry Co ltd
Priority date: 2021-06-23
Filing date: 2021-06-23
Publication date: 2022-12-23

Abstract

The invention discloses a preparation method of wheat fermentation wine brewing, which comprises the following steps: step 1: mixing the materials at equal ratio, weighing and mixing the Australian malt and the wheat malt according to the proportion of 2. And 2, step: saccharification: mixing hot water, australian malt and wheat malt, saccharifying at 45 deg.C, and heating to 64 deg.C for saccharifying again. And 3, step 3: filtering and transferring wort: and (3) heating the saccharified liquid by steam, filtering the saccharified liquid by a filter tank, and cleaning the filter tank by hot water. And 4, step 4: and (3) wort cooking: the collected wort is boiled, and the coagulable protein in the wort can be separated out through the boiling of the wort, so that the precipitation of the protein is not needed in the later stage of beer fermentation, filling and consumption, and meanwhile, the pizza can be fully fused with the wort to excite the flavor in the malt.

Description

Preparation method for fermenting and brewing wheat

Technical Field

The invention relates to the technical field of wheat fermentation wine brewing, in particular to a preparation method of wheat fermentation wine brewing.

Background

Beer is one of the oldest alcoholic beverages of human beings, is the beverage with the consumption after water and tea ranked the third in the world, and the production of foreign whole wheat beer is rapidly developed at present. However, in recent years, along with the development of the beer industry, the variety of beer is more and more obvious, and the variety of beer is influenced by brewing equipment.

The wheat beer is beer brewed with wheat malt and water as main material and has special fragrance produced by brewing wheat malt, and has other features as required. The turbid wheat beer is the unfiltered beer which is fermented by the beer yeast and takes barley malt, wheat malt and the like as main raw materials, and has the characteristics of turbid wine body, abundant, pure, white, fine and durable foam, outstanding aroma and the like.

According to the method, the quality of the subsequent wheat beer can be improved by virtue of the quantitative proportion of the Australian malt and the wheat malt and the quantitative proportion of the subsequent hot water, and the cooking time is accurately controlled, so that the sweetness and the alcoholic strength of the subsequent fermented wort are accurately positioned, the fermented beer is mellow in taste, moderate in sweetness, high and lasting in foam, lower in tail bitterness, and relatively harmonious in liquor without impurities, and therefore, the method for preparing the fermented wheat wine is required.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides a preparation method for brewing wine by fermenting wheat.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of fermented wine made from wheat comprises the following steps:

step 1: mixing the materials in equal proportion, weighing and mixing the Australian malt and the wheat malt according to the proportion of 2;

step 2: saccharification: mixing hot water, australian malt and wheat malt, saccharifying at 45 deg.C, and heating to 64 deg.C for saccharifying again;

and step 3: filtering and transferring wort: heating the saccharified liquid by steam, filtering the saccharified liquid by a filter tank, and cleaning the filter tank by hot water;

and 4, step 4: and (3) wort cooking: boiling the collected wort, and adding Satz after the boiling;

and 5: storing the wort: and precipitating and cooling the boiled wort, introducing oxygen into a fermentation tank, adding yeast for fermentation, and refrigerating and storing in the fermentation tank after the fermentation is finished.

Preferably, the weight of the Australian malt is 300KG, the weight of the wheat malt is 200KG, and the amount of hot water is 125KG.

Preferably, the time for the primary saccharification is 20 minutes and the time for the secondary saccharification is 40 minutes.

Preferably, the temperature of the saccharified liquid after steam heating is 76 ℃.

Preferably, the amount of the washing water flow for the filter tank is 1100KG, and the temperature of the washing water flow is 76 ℃.

Preferably, the total amount of wort during cooking is 2800KG, and the cooking time is 60 minutes.

Preferably, the amount of said pizza is 2.5KG, said pizza starting to be added 1 minute after the wort is boiled.

Preferably, the steamed wort is subjected to rotary sedimentation for 20 minutes through a rotary sedimentation tank, oxygen is introduced into a fermentation tank when the wort is cooled to 20 ℃, the yeast used during fermentation is WB-06, and the temperature of cold storage after fermentation is 0-4 ℃.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention can ensure the purity and quality of the wort by the quantitative proportion of the Australian malt and the wheat malt and the subsequent quantitative proportion of the hot water, and can fully saccharify by utilizing the self enzyme and a small amount of enzyme preparation of the malt after two times of saccharification;

2. the invention can realize the full concentration of the wort through the full boiling, and can separate the coagulable protein in the wort through the boiling of the wort, so that the protein does not need to be separated out during the later-stage beer fermentation, filling and consumption, and the Satz can be fully fused with the wort to excite the flavor in the malt.

Drawings

FIG. 1 is a flow chart of a preparation method of wheat fermentation liquor brewing provided by the invention.

FIG. 2 is a table of example 1 of the present invention.

Fig. 3 is a table of embodiment 2 of the present invention.

Fig. 4 is a table of embodiment 3 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.

Referring to fig. 1-4, a method for preparing fermented wine from wheat comprises the following steps:

and 2, step: saccharification: mixing hot water, australian malt and wheat malt, carrying out primary saccharification when the temperature reaches 45 ℃, then heating to 64 ℃ for secondary saccharification, wherein the time of the primary saccharification is 20 minutes, and the time of the secondary saccharification is 40 minutes;

and step 3: filtering and transferring wort: heating the saccharified liquid by steam, filtering the saccharified liquid by a filter tank, cleaning the filter tank by hot water, wherein the temperature of the saccharified liquid after being heated by steam is 76 ℃, the amount of cleaning water flow for the filter tank is 1100KG, and the temperature of the cleaning water flow is 76 ℃;

and 4, step 4: and (3) wort cooking: boiling the collected wort, and simultaneously adding Satz after the boiling is started, wherein the total amount of the wort during the boiling is 2800KG, the boiling time is 60 minutes, the amount of the Satz is 2.5KG, and the Satz is added after the wort is boiled for 1 minute;

and 5: storing the wort: precipitating and cooling the boiled wort, introducing oxygen into a fermentation tank, adding yeast for fermentation, refrigerating and storing in the fermentation tank after fermentation is finished, carrying out rotary precipitation on the steamed wort in a rotary precipitation tank for 20 minutes, introducing oxygen into the fermentation tank when the wort is cooled to 20 ℃, wherein the yeast used during fermentation is WB-06, and the refrigerating temperature after fermentation is 0-4 ℃.

Example 1, the material was mixed at an equal ratio, and the australian malt and wheat malt were weighed at a ratio of 2.

Mixing hot water, australian malt and wheat malt, saccharifying at 45 deg.C for 20 min, and heating to 64 deg.C for saccharifying again for 40 min.

The saccharified liquid is heated to 76 ℃ by steam, filtered by a filter tank, and then cleaned by 1100kg of 76 ℃ hot water.

The collected 2800KG wort was boiled for 60 minutes, and 2.5KG sagz was added after the start of boiling.

And (3) carrying out rotary precipitation on the boiled wort for 20 minutes through a rotary precipitation tank, cooling to 20 ℃, introducing oxygen into a fermentation tank, adding WB-06 yeast for fermentation, and carrying out cold storage and storage in the fermentation tank after the fermentation is finished, wherein the storage temperature is 0-4 ℃.

The wheat beer produced by the embodiment has mellow taste, moderate sweet taste, high and lasting foam, lower bitter degree of the tail mouth and no impurities and is harmonious.

Example 2, the material was mixed at equal ratio, the macadamia malt and wheat malt were weighed at a ratio of 2 to 3, hot water was added in an amount of 4 times the total weight of the macadamia malt and wheat malt, the hot water, the macadamia malt and the wheat malt were mixed thoroughly, the weight of the macadamia malt was 300KG, the weight of the wheat malt was 200KG, and the amount of the hot water was 125KG.

The collected 2800KG wort was boiled, and 2.5KG of saziz was added after the start of boiling, and the boiling time was 40 minutes.

The wheat beer produced by the embodiment has the advantages of light taste, weak sweet taste, high and lasting foam, high bitter degree of the tail mouth and no impurity in the beer.

Example 3, the material was mixed at an equal ratio, and the australian malt and wheat malt were weighed at a ratio of 2.

The collected 2800KG wort was boiled, and 2.5KG of saziz was added after the start of boiling, and the boiling time was 80 minutes.

And (3) carrying out rotary precipitation on the boiled wort for 20 minutes through a rotary precipitation tank, cooling to 20 ℃, then introducing oxygen into a fermentation tank, adding WB-06 yeast for fermentation, and carrying out cold storage in the fermentation tank after the fermentation is finished, wherein the storage temperature is 0-4 ℃.

The wheat beer produced by the embodiment has mellow taste, higher sweet taste, high and lasting foam, lower bitter degree of the tail mouth, a small amount of impurities in the beer and lower coordination degree.

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 as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.

Claims

1. A method for preparing wine by fermenting and brewing wheat is characterized by comprising the following steps:

and 2, step: saccharification: mixing hot water, australian malt and wheat malt, saccharifying at 45 deg.C, and heating to 64 deg.C for saccharifying again;

and 4, step 4: and (3) wort cooking: boiling the collected wort, and adding Satzer after the boiling;

2. The method for preparing fermented wheat wine as claimed in claim 1, wherein the weight of said Australian malt is 300KG, the weight of said wheat malt is 200KG, and the amount of said hot water is 125KG.

3. The method for preparing fermented wheat wine as claimed in claim 1, wherein the time for primary saccharification is 20 min and the time for secondary saccharification is 40 min.

4. The method for preparing fermented wheat wine according to claim 1 wherein the temperature of the saccharified liquid after steam heating is 76 ℃.

5. The method for preparing fermented wheat wine according to claim 1, wherein the amount of the washing water to the filter tank is 1100KG, and the temperature of the washing water is 76 ℃.

6. The method for preparing fermented wheat wine according to claim 1 wherein the total amount of wort is 2800KG and the cooking time is 60 minutes.

7. The method for preparing fermented wheat wine as claimed in claim 1, wherein the amount of said Satz is 2.5KG, and said Satz is added 1 minute after the wort is boiled.

8. The method for preparing fermented wheat wine as claimed in claim 1, wherein the steamed wort is rotary precipitated in rotary precipitation tank for 20 min, oxygen is introduced into the fermentation tank when the wort is cooled to 20 ℃, the yeast used in fermentation is WB-06, and the temperature for cold storage after fermentation is 0-4 ℃.