CN116064200A - Preparation process of whole wheat sugar-free beer and obtained product - Google Patents
Preparation process of whole wheat sugar-free beer and obtained product Download PDFInfo
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- 241000209140 Triticum Species 0.000 title claims abstract description 62
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 62
- 235000013405 beer Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 16
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 26
- 102100022624 Glucoamylase Human genes 0.000 claims description 16
- 108090000637 alpha-Amylases Proteins 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 10
- 238000010790 dilution Methods 0.000 claims description 10
- 239000012895 dilution Substances 0.000 claims description 10
- 229910052760 oxygen Inorganic materials 0.000 claims description 10
- 239000001301 oxygen Substances 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 230000001706 oxygenating effect Effects 0.000 claims description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 230000009467 reduction Effects 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000006213 oxygenation reaction Methods 0.000 claims description 3
- 238000004062 sedimentation Methods 0.000 claims description 2
- 239000005909 Kieselgur Substances 0.000 claims 1
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 description 15
- 229920001353 Dextrin Polymers 0.000 description 7
- 239000004375 Dextrin Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 7
- 235000019425 dextrin Nutrition 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- 229910052799 carbon Inorganic materials 0.000 description 6
- 238000007865 diluting Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000001238 wet grinding Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 150000004044 tetrasaccharides Chemical class 0.000 description 2
- 108050008938 Glucoamylases Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 230000025938 carbohydrate utilization Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 230000008520 organization Effects 0.000 description 1
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- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 235000020017 wheat beer Nutrition 0.000 description 1
Classifications
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- 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
- C12C12/00—Processes specially adapted for making special kinds of beer
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- 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
- C12C11/02—Pitching yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
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- 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
- C12C7/00—Preparation of wort
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
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- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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Abstract
The invention provides a preparation process of whole wheat sugar-free beer and a product obtained by the preparation process, and belongs to the technical field of beer brewing. The mash used in boiling in the preparation process of the whole wheat sugar-free beer provided by the invention is prepared by the following steps: filtering the wheat juice obtained after saccharification to obtain clear wheat juice; and (3) carrying out secondary saccharification on the clear wort, and boiling the wort obtained by the secondary saccharification to obtain mash used during boiling. The whole wheat sugar-free beer provided by the invention has the same taste as common beer in three aspects of product formula, wort preparation and beer fermentation, has no light feel and good drinkability, and can meet the consumption requirements of consumers.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a preparation process of whole wheat sugar-free beer and an obtained product.
Background
The guidelines for sugar intake by adults and children in the world health organization suggest that adults and children should have a daily free sugar intake reduced to about 25 grams per day with more health benefits, and corroborating evidence indicates that maintaining free sugar intake below 10% of total energy intake reduces the risk of overweight, obesity and tooth decay.
The national standard GB 28050 prepackaged food nutrition tag states that food with sugar content less than or equal to 5g/100mL can be called low-sugar food, and food with sugar content less than or equal to 0.5g/100mL can be called sugarless food. Along with the pursuit of healthy life style, the health appeal of beer products is higher and higher, and the demands for sugar-free beer products are urgent, but the residual sugar content of common beer is generally 2.0-3.0g/100mL at present, and the beer belongs to the category of low-sugar products.
Since beer is a fermented food, beer production requires yeast fermentation, and yeast is selective for different sugar utilization, e.g., yeast can utilize monosaccharides, disaccharides, trisaccharides, and a small fraction of tetrasaccharides, while those above tetrasaccharides are not available to yeast. The residual sugar in the beer is mainly more than tetraose, if the ordinary beer is diluted to reach the standard of sugar-free, the beer needs to be diluted by 4 to 6 times, and the beer is basically similar to water at the moment, so that the demands of people on the beer can not be met. Therefore, no sugar-free beer, especially whole wheat sugar-free beer, exists in the domestic market at present.
Disclosure of Invention
The invention provides a preparation process of whole wheat sugar-free beer and the obtained product, so that the whole wheat sugar-free beer has the same taste as common beer, has no light taste and good drinkability, and can meet the consumption requirements of consumers.
In order to achieve the above purpose, the invention provides a preparation process of whole wheat sugar-free beer, which comprises the steps of crushing whole wheat malt, saccharifying and boiling, wherein mash used in boiling is prepared by the following steps:
filtering the wheat juice obtained after saccharification to obtain clear wheat juice;
and (3) carrying out secondary saccharification on the clear wort to obtain mash used during boiling.
For the scheme, the clear wort is selected to be saccharified continuously, because the common method comprises malt flour during saccharification, and starch in the malt flour is continuously decomposed into dextrin and then low-molecular sugar under the action of enzyme during saccharification. Therefore, the malt mash always contains macromolecular sugar such as dextrin, and the limit fermentation degree of wort is difficult to reach more than 96%. Therefore, the above proposal creatively uses only clear wort for secondary enzymatic saccharification to decompose macromolecular sugars such as dextrin in the clear wort into low molecular fermentable sugars.
Preferably, the whole wheat malt is mainly added with malt, pilson malt and ale malt, and is matched or not matched with black malt and/or dark malt, wherein the dosage of the whole wheat malt is more than or equal to 95%, and the dosage of the whole wheat malt is less than or equal to 5%. Dark malt refers to malt with a color of 40EBC-900EBC, and mainly comprises burnt malt, crystallized malt, chocolate malt, etc. The rye buds are mainly malt with chromaticity above 900 EBC.
Preferably, the malt is crushed by a wet method at 63-65 ℃ and is mixed with size mixing water with the water temperature of 63-65 ℃ to obtain the total feed water ratio of 1 (3.0-3.3). It can be understood that the material-water ratio affects the action times of enzyme and substrate starch in unit volume, the material-water ratio is too low, the enzyme amount in unit volume is reduced, and the decomposition effect of starch is weakened; the material-water ratio is too high, the contact efficiency of starch and enzyme is high, but the substrate mobility is poor, which is also unfavorable for enzymolysis.
Preferably, during mashing, 8-14kg/t of glucoamylase and 3-5kg/t of pullulanase are added to the mashed mash, mashing is performed at 63-65 ℃ for 2 hours, and the mashed mash is filtered at 65-68 ℃ to obtain clear wort at 65-68 ℃.
Preferably, 8-10kg/t of glucoamylase and 2-4kg/t of pullulanase are added to clear wort, and secondary saccharification is carried out at 65-68 ℃ for 1-3 hours, so that the limit fermentation degree of wort is more than or equal to 95%. It will be appreciated that starch comprises amylose and amylopectin, and that both starches are therefore fully hydrolysed, with both glucoamylases hydrolysing the a-1,6 glucosidic bonds of amylose and pullulanases hydrolysing the a-1,4 glucosidic bonds of amylopectin. The secondary saccharification of clear wort is selected because the primary saccharification is carried out by the common method, namely malt flour is contained in the primary saccharification, and starch in the malt flour is continuously decomposed into dextrin under the action of enzyme in the saccharification process, and then the dextrin is decomposed into low-molecular sugar. Therefore, the malt mash always contains macromolecular sugar such as dextrin, and the limit of wort is difficult to reach more than 95%. In contrast, if malt flour is filtered, and only the clear wort is used for secondary enzymatic saccharification, macromolecular sugars such as dextrin in the clear wort can be decomposed into low-molecular fermentable sugars.
Preferably, the boiling time is 60min, and hops are added at three time points of boiling start, boiling middle and boiling end, wherein the boiling middle time is 15min. Wherein the hops can be selected from bitter flowers, fragrant flowers or bitter and fragrant types, and the addition amount is calculated according to a-acid of the hops.
Preferably, the method further comprises the steps of rotary sedimentation, cooling and oxygenation, yeast fermentation, diatomite filtration and dilution with dilution water of beer liquid obtained after fermentation.
Preferably, cooling and oxygenating clear wort obtained by rotary precipitation, wherein the cooling temperature of wort is 8-10deg.C, dissolved oxygen of wort is 9-12ppm, adding yeast for fermentation, controlling total yeast number of full tank to 150-200 ten thousand/ml/°P, primary fermentation at 8-10deg.C, and reducing at 12-14deg.C; or alternatively
Cooling and oxygenating clear wort obtained by rotary precipitation, cooling wort at 16-18deg.C, dissolving oxygen in wort at 6-8ppm, adding above yeast, fermenting, controlling total yeast amount at 50-100 ten thousand/ml/°P, fermenting at 16-18deg.C, and reducing at 16-18deg.C.
The invention also provides whole wheat sugar-free beer which is prepared by adopting the preparation process according to any one of the technical schemes.
Preferably, the whole-wheat sugar-free beer has the original wort concentration of 6-8 DEG P, RDF more than or equal to 92%, alcohol content of 3.5-4.9%vol, carbohydrate less than or equal to 0.5g/100mL and bitter 4-6BU, and has dry, soft and smooth flavor, no light feel and good drinkability.
Compared with the prior art, the invention has the advantages and positive effects that:
the invention provides whole wheat sugar-free beer from three aspects of product formulation, wort preparation (clear wort+secondary saccharification) and beer fermentation, wherein the concentration of the original wort is 6-8 DEG P, RDF is more than or equal to 92%, the alcohol content is 3.5-4.9% vol, the carbohydrate is less than or equal to 0.5g/100mL, and the bitter matter is 4-6BU, and the whole wheat sugar-free beer has dry, soft and smooth flavor. The whole wheat sugar-free beer has the same taste as common beer, has no light taste and good drinkability, and can meet the consumption requirements of consumers.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Taking 100% pilsen malt as a raw material, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total feed water ratio is 1:3.3;
adding 8kg/t of glucoamylase and 3kg/t of pullulanase into the crushed mash, saccharifying for 2 hours at 65 ℃, and filtering the saccharified mash at 68 ℃ to obtain clear wort at 65-68 ℃;
adding 8kg/t of glucoamylase and 2kg/t of pullulanase into clear wort, and carrying out secondary saccharification for 3 hours at 65 ℃ to ensure that the limit fermentation degree of the wort is more than or equal to 95%;
boiling the wheat juice after secondary saccharification (adding fragrant hops at the beginning, middle and end of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 8 ℃ P, the dissolved oxygen of the wheat juice is 10 ppm), adding the following yeast for fermentation (the number of yeast in a full tank is 1200 ten thousand per mL, the main fermentation temperature is 10 ℃, the reduction temperature is 13 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water, and filling carbon to obtain the 6 ℃ P whole wheat sugar-free beer.
Example 2
Taking 100% of common malt as a raw material, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total material-water ratio is 1:3.3;
adding 12kg/t of glucoamylase and 4kg/t of pullulanase into the crushed mash, saccharifying for 2 hours at 65 ℃, and filtering the saccharified mash at 68 ℃ to obtain clear wort at 65-68 ℃;
adding 9kg/t of glucoamylase and 3kg/t of pullulanase into clear wort, and carrying out secondary saccharification for 3 hours at 65 ℃ to ensure that the limit fermentation degree of the wort is more than or equal to 96%;
boiling the wheat juice after secondary saccharification (adding fragrant hops at the beginning, middle and end of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 10 ℃ P, the dissolved oxygen of the wheat juice is 9 ppm), adding above yeast for fermentation (the number of yeast in a pot is 400 ten thousand per mL, the main fermentation temperature is 18 ℃, the reduction temperature is 18 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water, and filling carbon to obtain 8 ℃ P whole wheat sugar-free beer.
Example 3
Taking the elk malt (96% by weight), the dark malt (3% by weight) and the black malt (1% by weight) as raw materials, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total material water ratio is 1:3.0;
adding glucoamylase 14kg/t malt and pullulanase 5kg/t malt into the crushed mash, saccharifying at 63 ℃ for 2 hours, and filtering the saccharified mash at 65 ℃ to obtain clear wort at 65-68 ℃;
adding 10kg/t of glucoamylase and 4kg/t of pullulanase into clear wort, and carrying out secondary saccharification for 3 hours at 68 ℃ to ensure that the limit fermentation degree of the wort is more than or equal to 96%;
boiling the wheat juice after secondary saccharification (adding bitter hops at three time points of beginning, middle and ending of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 8 ℃ P, the dissolved oxygen of the wheat juice is 12 ppm), adding the following yeast for fermentation (the number of yeast in a full tank is 1500 ten thousand per mL, the main fermentation temperature is 10 ℃, the reduction temperature is 13 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water, and filling carbon to obtain the 6 ℃ P whole wheat sugar-free beer.
Example 4
Taking the elk malt (96% by weight), the dark malt (3% by weight) and the black malt (1% by weight) as raw materials, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total material water ratio is 1:3.0;
adding 8kg/t of glucoamylase and 3kg/t of pullulanase into the crushed mash, saccharifying for 2 hours at 65 ℃, and filtering the saccharified mash at 68 ℃ to obtain clear wort at 65-68 ℃;
adding 8kg/t of glucoamylase and 2kg/t of pullulanase into clear wort, and carrying out secondary saccharification for 3 hours at 65 ℃ to ensure that the limit fermentation degree of the wort is more than or equal to 96%;
boiling the wheat juice after secondary saccharification (adding bitter hops at three time points of beginning, middle and ending of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 10 ℃ P, the dissolved oxygen of the wheat juice is 8 ppm), adding above yeast for fermentation (the number of yeast in a pot is 500 ten thousand per mL, the main fermentation temperature is 18 ℃, the reduction temperature is 18 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water, and filling carbon to obtain 8 ℃ P whole wheat sugar-free beer.
Comparative example 1
Referring to example 1, saccharification was performed only once:
taking 100% pilsen malt as a raw material, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total feed water ratio is 1:3.3;
adding 8kg/t of glucoamylase and 3kg/t of pullulanase into the crushed mash, saccharifying for 2 hours at 65 ℃, and filtering the saccharified mash at 68 ℃ to obtain clear wort at 65-68 ℃;
boiling the wheat juice after primary saccharification (adding fragrant hops at three time points of beginning, middle and ending of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 8 ℃ P, the dissolved oxygen of the wheat juice is 10 ppm), adding the following yeast for fermentation (the number of yeast in a full tank is 1200 ten thousand per mL, the main fermentation temperature is 10 ℃, the reduction temperature is 13 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water and filling carbon to obtain the 6 ℃ P whole wheat beer.
Comparative example 2
Referring to example 1, no clear wort step:
taking 100% pilsen malt as a raw material, carrying out wet grinding at 65 ℃, and adopting size mixing water with the water temperature of 65 ℃ for size mixing, wherein the total feed water ratio is 1:3.3;
adding 8kg/t of glucoamylase and 3kg/t of pullulanase to the crushed mash, and saccharifying for 2 hours at 65 ℃;
adding 8kg/t of glucoamylase and 2kg/t of pullulanase to the wort, and carrying out secondary saccharification at 65 ℃ for 3 hours;
boiling the wheat juice after secondary saccharification (adding fragrant hops at the beginning, middle and end of boiling), performing rotary precipitation to obtain clear wheat juice, cooling and oxygenating (the concentration of cold wheat juice is 8 ℃ P, the dissolved oxygen of the wheat juice is 10 ppm), adding the following yeast for fermentation (the number of yeast in a full tank is 1200 ten thousand per mL, the main fermentation temperature is 10 ℃, the reduction temperature is 13 ℃), filtering with diatomite (the turbidity is less than or equal to 0.3 EBC), diluting with dilution water, and filling carbon to obtain the 6 ℃ P whole wheat sugar-free beer.
Physical and chemical detection of sugar-free beer
The whole wheat sugar-free beer obtained in examples 1-4 was subjected to physical and chemical examination and sensory evaluation, and the results were as follows
Table 1 shows the results.
| Index (I) | Unit (B) | Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 |
| Concentration of raw wort | °P | 6 | 8 | 6 | 8 | 6 | 6 |
| Alcohol content | ％vol | 3.5 | 4.8 | 3.5 | 4.9 | 3.3 | 4.5 |
| RDF | ％ | 92 | 94 | 93 | 95 | 88 | 90 |
| Carbohydrates | g/100mL | 0.49 | 0.50 | 0.43 | 0.42 | 0.74 | 0.62 |
| Whether or not it is sugar-free beer | / | Is that | Is that | Is that | Is that | Whether or not | Whether or not |
| Bitter substance | BU | 4 | 6 | 4 | 6 | 4 | 4 |
Claims (10)
1. A preparation process of whole wheat sugar-free beer is characterized in that whole wheat malt is crushed for saccharification and boiling, wherein mash used in boiling is prepared by the following steps:
filtering the wheat juice obtained after saccharification to obtain clear wheat juice;
and (3) carrying out secondary saccharification on the clear wort to obtain mash used during boiling.
2. The preparation process according to claim 1, wherein the whole wheat malt is mainly added malt, pearson malt and ale malt, and black malt and/or dark malt are or is not added, wherein the proportion of the whole wheat malt is more than or equal to 95%, and the proportion of the whole wheat malt is less than or equal to 5%.
3. The preparation process according to claim 1, wherein the malt is wet-crushed at 63-65 ℃ and is slurried with a slurry-mixing water with a water temperature of 63-65 ℃ and a total feed water ratio of 1 (3.0-3.3).
4. The process according to claim 1, wherein, in mashing, 8-14kg/t of glucoamylase and 3-5kg/t of pullulanase are added to the mashed mash, mashing is carried out at 63-65 ℃ for 2 hours, and the mashed mash is filtered at 65-68 ℃ to obtain clear wort at 65-68 ℃.
5. The process according to claim 4, wherein 8-10kg/t of glucoamylase and 2-4kg/t of pullulanase are added to the clear wort and the secondary saccharification is carried out at 65-68 ℃ for 1-3 hours to give a wort with a limit fermentation of 95% or more.
6. The preparation process according to claim 1, wherein the boiling time is 60min, and hops are added at three time points of boiling start, boiling middle and boiling end, respectively, wherein the boiling middle time is 15min.
7. The process according to any one of claims 1 to 6, further comprising the steps of rotary sedimentation, cooling and oxygenation of the boiled mash, fermentation with addition of yeast, and filtration of the fermented beer with diatomaceous earth, dilution with dilution water and carbonation.
8. The preparation process according to claim 7, wherein the clarified wort obtained by rotary precipitation is subjected to cooling oxygenation, the wort cooling temperature is 8-10 ℃, the wort dissolved oxygen is 9-12ppm, the following yeasts are added for fermentation, the total number of yeasts in a tank is controlled to be 150-200 ten thousand/ml/°p, the primary fermentation is 8-10 ℃, and the reduction is 12-14 ℃; or alternatively
Cooling and oxygenating clear wort obtained by rotary precipitation, cooling wort at 16-18deg.C, dissolving oxygen in wort at 6-8ppm, adding above yeast, fermenting, controlling total yeast amount at 50-100 ten thousand/ml/°P, fermenting at 16-18deg.C, and reducing at 16-18deg.C.
9. Whole wheat sugar-free beer, characterized in that it is prepared by the preparation process according to any one of claims 1-8.
10. The whole wheat sugar-free beer according to claim 9, wherein the whole wheat sugar-free beer has a raw wort concentration of 6-8°p, an RDF of not less than 94%, an alcoholic strength of 3.5-4.9%vol, a carbohydrate of not more than 0.5g/100mL, a bitter taste of 4-6BU, a dry, soft and smooth flavor, no light feel and good drinkability.
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