CN116875403A - Yellow citrus refined beer and brewing process thereof - Google Patents
Yellow citrus refined beer and brewing process thereof Download PDFInfo
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- CN116875403A CN116875403A CN202310839802.0A CN202310839802A CN116875403A CN 116875403 A CN116875403 A CN 116875403A CN 202310839802 A CN202310839802 A CN 202310839802A CN 116875403 A CN116875403 A CN 116875403A
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- 241000207199 Citrus Species 0.000 title claims abstract description 70
- 235000013405 beer Nutrition 0.000 title claims abstract description 57
- 238000013124 brewing process Methods 0.000 title claims abstract description 14
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 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 130
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 81
- 238000009835 boiling Methods 0.000 claims description 58
- 238000000855 fermentation Methods 0.000 claims description 52
- 230000004151 fermentation Effects 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- 235000000346 sugar Nutrition 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 39
- 238000001914 filtration Methods 0.000 claims description 38
- 238000003756 stirring Methods 0.000 claims description 38
- 238000005086 pumping Methods 0.000 claims description 34
- 230000008569 process Effects 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 29
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 235000015197 apple juice Nutrition 0.000 claims description 26
- 241000220225 Malus Species 0.000 claims description 24
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 240000005979 Hordeum vulgare Species 0.000 claims description 15
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 15
- 235000021016 apples Nutrition 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 230000001376 precipitating effect Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000009736 wetting Methods 0.000 claims description 7
- 235000021433 fructose syrup Nutrition 0.000 claims description 6
- 239000011362 coarse particle Substances 0.000 claims description 4
- 239000010419 fine particle Substances 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000020006 fruit beer Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 abstract description 2
- 239000007968 orange flavor Substances 0.000 abstract description 2
- 244000248349 Citrus limon Species 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 42
- 235000013339 cereals Nutrition 0.000 description 25
- 238000007599 discharging Methods 0.000 description 15
- 238000001556 precipitation Methods 0.000 description 15
- 239000010410 layer Substances 0.000 description 12
- 235000011430 Malus pumila Nutrition 0.000 description 11
- 235000015103 Malus silvestris Nutrition 0.000 description 11
- 239000012535 impurity Substances 0.000 description 10
- 238000005360 mashing Methods 0.000 description 10
- 238000010992 reflux Methods 0.000 description 10
- 238000005070 sampling Methods 0.000 description 10
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- 244000131522 Citrus pyriformis Species 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
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- 230000003203 everyday effect Effects 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 239000011521 glass Substances 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 239000011229 interlayer Substances 0.000 description 5
- 239000012466 permeate Substances 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
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- 230000000052 comparative effect Effects 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 2
- 240000002319 Citrus sinensis Species 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000002699 waste material Substances 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
-
- 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
-
- 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
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- 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
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
-
- 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
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- 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
- C12C7/24—Clarifying beerwort between hop boiling and cooling
-
- 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
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
-
- 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
-
- 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
- C12C2200/31—Clarifying wort before or during or after cooling
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The application discloses a yellow citrus refined beer and a brewing process thereof, which relate to the technical field of beer preparation, and solve the technical problems that the prior art lacks of compound flavor beer prepared by using yellow citrus as a raw material, and most of the prior fruit beer adopts fruit juice for blending, so as to influence the final flavor of the beer; the three kinds of hops are added in a mixed way, so that the faint scent of the beer mint, the lemon and the orange is endowed, the basic tone of the whole beer yellow fruit orange flavor is met, and the layering sense of the taste is further deepened.
Description
Technical Field
The application belongs to the technical field of beer preparation, and particularly relates to a yellow citrus refined beer and a brewing process thereof.
Background
Beer (Beer) is an alcoholic beverage brewed by taking wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation, wherein historically, the Beer is prepared by taking cereal sprouts after cereal germination as basic raw materials; beer has low alcohol content, and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes; among them, low molecular sugars and amino acids are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread";
yellow citrus fruit is one of special products of the asbestoshima county of the Sichuan province, is a national agricultural product geographical sign, is a natural orange hybrid, has the main effects of promoting the production of body fluid to quench thirst, sobering up and promoting urination because the appearance and the color of the fruits are orange and the shape and the physiological characteristics of the fruits are similar to those of oranges, and has the effect of strengthening the spleen;
at present, composite flavor beer prepared from yellow citrus fruit serving as a raw material is lacking, and most of the existing fruit beer is blended by fruit juice, so that the final flavor of the beer is influenced.
Disclosure of Invention
In order to solve the technical problems, the application provides the refined yellow citrus fruit beer and the brewing process thereof, wherein the yellow citrus fruit peel mixture and the apple pomace can be further released from sugar in the boiling process by adding the yellow citrus fruit peel mixture and the apple pomace twice while the malt juice is boiled, so that the sugar in the waste yellow citrus fruit peel mixture and the apple pomace as well as other various vitamins and nutrients are fully utilized; the three hops are added in a mixed way, so that the faint scent of the beer mint, the lemon and the orange is endowed, the basic tone of the whole beer yellow fruit orange flavor is met, and the layering sense of the taste is further deepened.
The technical scheme adopted by the application is as follows:
the preparation process of the yellow fruit citrus refined beer comprises the following steps:
step A, mixing barley malt and wheat malt according to a certain proportion, wetting in advance, crushing, wherein part of malt mixture is crushed into coarse particles, and the rest part is crushed into fine particles, and the coarse particles and the fine particles are mixed to obtain malt crushed materials; processing the yellow citrus fruit to obtain yellow citrus fruit pulp, yellow citrus fruit peel and yellow citrus fruit juice; processing apples to obtain apple juice and apple pomace;
step B, mixing malt crushed material with water, heating up and saccharifying in four stages to obtain malt juice;
c, cutting the yellow citrus peel obtained in the step A to obtain yellow citrus peel crushed materials, mixing the saccharified malt juice obtained in the step B with the yellow citrus peel crushed materials, and filtering to obtain malt filtrate;
d, pumping the filtered malt filtrate obtained in the step C into a boiling pot; adding hops for three times while boiling malt filtrate, and controlling the malt filtrate to be boiled to a certain concentration;
e, precipitating the boiled malt filtrate obtained in the step D until malt juice is clear;
step F, cooling the malt juice obtained in the step E in batches, introducing air in the cooling process, and finally obtaining cooled clear malt juice;
step G, fermenting the cooled clarified malt juice obtained in the step F, sealing the tank at a certain sugar degree, cooling the tank at a certain temperature after diacetyl is sealed, pumping the fermentation tank for a certain time, and precipitating to obtain fermentation liquor, namely beer base wine;
and H, adding white granulated sugar, high fructose syrup, apple juice, yellow citrus fruit juice and citric acid into the beer base obtained in the step G, and mixing.
By adopting the technical scheme, the barley malt and the wheat malt are mixed according to a certain proportion and wetted in advance, so that the barley malt and the wheat malt can meet the requirement of crushing powder without crushing in the subsequent crushing process, and the wheat malt forms a filtering layer during filtering, thereby facilitating the filtering of wort; adding the yellow citrus peel crushed material into the saccharified malt juice while filtering, wherein the yellow citrus peel crushed material is convenient to form a filter layer, so that the saccharified malt juice is filtered; the yellow citrus peel crushed materials are adopted, so that the use of coarse malt particles can be reduced, the proportion of fine malt is increased on the basis of the original proportion, the saccharification efficiency is higher, the yellow citrus peel is saccharified together, the support function is realized during filtration, the throwing proportion of the coarse malt is reduced, the filtration efficiency is improved, the nutrient components of the yellow citrus peel are reserved and absorbed by malt juice, and the investment of Tian Cheng essence is reduced and the production cost is reduced because the beer absorbs the fruit fragrance of the peel.
Preferably, in the step G, the fermentation strain is bred dried beer yeast of the Fumantis W-34/70 Bragg.
Preferably, the barley malt and the wheat malt of the step A are mixed according to the proportion of 1:2.5-3.
By adopting the technical scheme, the wheat malt and the barley malt are used for preparing the wheat malt with richer taste.
Preferably, after the malt crushed aggregates obtained in the step A are mixed with water, the temperature is raised to 51-53 ℃, stirring is stopped, and the mixture is kept stand for 38-42 minutes; starting a saccharification pot for stirring, raising the temperature to 63-67 ℃, continuously stirring for 58-62 minutes, raising the temperature to 68-72 ℃, continuously stirring for 18-22 minutes, and finally raising the temperature to 74-78 ℃, and preparing a filtering process.
By adopting the technical scheme, the temperature is gradually increased after low temperature, so that the decomposition of protein in malt crushed aggregates is facilitated, and the saccharification and gelatinization of starch are facilitated after high temperature.
Preferably, after the saccharified wort in the step C is filtered, water is repeatedly added to clean the residual sugar, and when the residual sugar is at 1.5-2.0 ℃, the cleaning is stopped.
By adopting the technical scheme, the residual sugar can be cleaned by repeatedly adding water, so that the sugar in the residue of the saccharified malt juice can be fully utilized.
Preferably, in step D, the wort is added to the kettle for 5 minutes, the hops are added to the kettle for Ma Genu, the hops are added to the kettle for 25 minutes, and the hops are added to the kettle for 40 minutes.
By adopting the technical scheme, ma Genu hops are rich and balanced in fragrance and higher in oil content, the beer can be endowed with the fragrance of lemon, green pepper, peppermint, chocolate and apple slightly, the green island big flower hops have bright and brittle lemon peel quality, the Kascat hops are moderate in bitter degree, have fruit flavor, citrus flavor and herbal medicine flavor, and three types of hops are added in a mixed way, so that the faint scent of the beer mint, lemon and orange is endowed, the basic tone of the whole beer yellow fruit citrus fruit flavor is met, and the layering sense of the taste is further deepened and enriched.
Preferably, in step D, the concentration of the wort is controlled, and when the concentration reaches 11.7-12.0 DEG P, the boiling process is stopped, and the wort is settled until the wort is clear.
Preferably, in the step F, the clarified malt juice is divided into four batches, the temperature of the 1 st batch is controlled to be 7.9-8.1 ℃, the temperatures of the 2 nd batch, the 3 rd batch and the 4 th batch are controlled to be 8.9-9.1 ℃, and the air inlet amount of the first batch is 5.9-6.1 m 3 And/h, the air inlet amount of the second batch is 5.9-6.1 m 3 And/h, the third and fourth air inlet amounts are 1.9-2.1 m 3 /h。
Preferably, in the step G, when the apparent sugar degree is reduced to 4.9-5.1 DEG P, the temperature is naturally raised to 12.9-13.1 ℃; when the apparent sugar degree is reduced to 3.1-3.3 DEG P, sealing the tank and boosting.
Preferably, in the step G, when diacetyl is reduced to below 0.06mg/L after the tank is sealed, the temperature is reduced to 4.9-5.1 ℃ and then reduced to-1 ℃.
By adopting the technical scheme, the diacetyl reduction temperature is controlled, and conditions are created for the next step of agglomeration and sedimentation of the yeast; diacetyl is a product metabolized in brewer's yeast and is an indicator of beer taste, and if its content exceeds a flavor threshold, it will impart an unpleasant, rancid taste to beer, thus reducing diacetyl below the threshold.
Preferably, in the step H, 8kg/kl of white sugar, 5kg/kl of high fructose corn syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice and 0.8kg/kl of citric acid are added into the fermented beer base.
A yellow fruit orange refined beer is prepared by adopting any steps.
In summary, due to the adoption of the technical scheme, the beneficial effects of the application are as follows:
1. the barley malt and the wheat malt are mixed according to a certain proportion and wetted in advance, so that the barley malt and the wheat malt can meet the requirement of crushing powder without crushing in the subsequent crushing process.
2. As the yellow citrus peel crushed materials are adopted, the use of coarse malt particles can be reduced, the proportion of the fine malt is increased on the basis of the original proportion, the saccharification efficiency is higher, the yellow citrus peel is saccharified together, the supporting effect is achieved during filtration, the throwing proportion of the coarse malt is reduced, the throwing proportion of the fine malt is increased, the utilization rate of the malt is increased, the filtration efficiency is improved, the use level of the malt is reduced, the malt juice is kept and absorbed with the fragrance and the nutrition components of the yellow citrus peel, and the beer has the unique flavor of the yellow citrus peel.
3. And as the beer absorbs the fruit fragrance of the pericarp, the investment of Tian Cheng essence is reduced, and the production cost is reduced.
4. Ma Genu the hops have rich and balanced aroma and higher oil content, can endow beer with the aroma of lemon, green pepper, peppermint, chocolate and apple slightly, and the green island hops have bright and crisp lemon peel quality, the Kascat hops have moderate bitter degree, have fruit taste, citrus taste and herbal medicine taste, and are added by mixing the three types of hops, so that the beer mint, lemon and orange are endowed with the fragrance, the basic tone of the whole beer yellow citrus fruit taste is met, and the layering sense of the taste is further deepened and enriched.
Drawings
The application will now be described by way of example and with reference to the accompanying drawings in which:
FIG. 1 is a schematic diagram of the preparation process flow of the citrus flavescens refined beer.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the present application will be clearly and completely described in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are only some embodiments of the present application, not all embodiments. All other embodiments, which can be made by a person skilled in the art without making any inventive effort, are intended to be within the scope of the present application.
The present application is described in detail below with reference to fig. 1.
Example 1
Mixing barley malt and wheat malt in a ratio of 1:3 in advance, wetting the malt surface with a proper amount of water, measuring the water content to be more than 5%, crushing to obtain coarse powder, taking three fourths of the coarse powder, further grinding the coarse powder into fine powder, and mixing the coarse powder and the fine powder, wherein the grain size of the coarse powder is 2.8mm, and the grain size of the fine powder is 2.2mm;
selecting fresh yellow citrus, cleaning impurities on the surface, putting the fresh yellow citrus into a peeling machine to separate to obtain yellow citrus peel and yellow citrus pulp, pouring the pulp into a juicer to squeeze juice to obtain yellow citrus dried fruit pulp and yellow citrus juice;
selecting fresh apples, cleaning impurities on the surfaces, cutting the apples into pieces, pouring the pieces into a juicer, squeezing to obtain apple juice and apple pomace, and freezing and concentrating the apple juice to obtain concentrated apple juice with the sugar degree of 70 BX.
Adding crushed malt and water into a mashing pot according to a ratio of four, uniformly mixing, raising the temperature to 52 ℃, stopping stirring, and standing for 40 minutes; starting a mashing pot for stirring, raising the temperature to 65 ℃, continuously stirring for 60 minutes, raising the temperature to 70 ℃, continuously stirring for 20 minutes, finally raising the temperature to 76 ℃, preparing a filtering process, and avoiding the malt juice from contacting with air in the whole process.
Filling 80 ℃ hot water into an interlayer at the bottom of a filter tank 5 minutes before filtering, enabling the hot water to permeate through the bottom of the filter tank for 2cm, opening a valve, cutting yellow citrus peel to a grain size of 3mm, injecting malt juice and yellow citrus peel crushed materials into the filter tank together, stirring the interior of the filter tank, standing to form a natural filter layer, refluxing wort in the filter tank for 5-10 minutes, observing that wort in a sight glass is clear, switching a reflux valve to the filter valve, and pumping wort into a boiling pot;
filtering wort until the surface of the grains is almost exposed, washing the grains, adding the water with the water temperature of 75 ℃, stopping stirring in the filter tank after the water is added, repeating the previous filtering procedure for a plurality of times after a new filter layer is formed, stopping washing the tank when the residual sugar in the filter tank is 1.5-2.0 ℃, discharging filter residues, and controlling the total filtering time within 130 minutes.
The filtered wort begins the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort begins to be boiled for 35 to 40 minutes at a fixed time when boiling, and the wort is always in a boiling state after boiling; adding hop of different varieties in batches while boiling, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kazate hops when the malt juice is boiled for 40 minutes;
controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and delaying appropriately if the concentration does not reach the requirement in the specified time;
adding syrup after boiling, mixing, pumping into vortex precipitation tank, rotating in the malt juice vortex precipitation tank, standing for precipitation until the malt juice is clear and has no suspended matter, and starting cooling process.
Pumping clarified wort into a sheet cooler, controlling cooling temperature, pumping clarified wort into the sheet cooler for cooling in four batches, controlling the temperature of 1 st batch to 8.0 ℃, controlling the temperatures of 2 nd, 3 rd and 4 th batches to 9.0 ℃, and introducing air into the clarified wort after the clarified wort begins to cool for 10 minutes, wherein the air inlet amount of the first batch is 6m 3 And/h, the air inlet amount of the second batch is 6m 3 And/h, the third and fourth air inlet amount is 2m 3 And/h, the air is introduced into the wort in a metering proportion of about 1 to 2 times that of the clarified wort.
Adding yeast into a fermentation tank, wherein the fermentation strain is selected from the selected dried beer yeast of the Fumantis W-34/70 Bragg; controlling the yeast number to 1200-1500 ten thousand/ml, pumping the cooled clarified wort into a fermentation tank, raising the temperature to 11 ℃ after the fermentation tank is filled, and discharging residues at the bottom of the tank once before each batch of feeding from the second batch;
sampling the materials in the next day after feeding, detecting the sugar degree by a sugar degree meter, sampling and detecting every day for observing the fermentation state, and naturally heating to 13 ℃ to reduce diacetyl when the apparent sugar degree is reduced to 5.0 DEG P; when the apparent sugar degree is reduced to 3.2 DEG P, discharging residue at the bottom of the tank once, sealing the tank, boosting the pressure to 0.10-0.12MPa, and maintaining the pressure;
detecting diacetyl after sealing the tank for four days, and cooling to 5 ℃ at a speed of 0.3 ℃/h and then cooling to-1 ℃ at a speed of 0.15 ℃/h when the diacetyl is reduced to below 0.06 mg/L;
storing the fermentation liquor for more than 5 days at the temperature of between 0 and minus 1 ℃ and keeping the tank pressure at between 0.08 and 0.10MPa;
after fermentation, most of yeast is deposited at the bottom of the fermentation tank; removing yeast, pumping the fermentation liquor into a curing tank, and precipitating for 21-28 days.
8kg/kl of white granulated sugar, 5kg/kl of high fructose syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice and 0.8kg/kl of citric acid are added into the fermented beer base, and stirred and mixed uniformly.
In the case of example 2,
mixing barley malt and wheat malt in a ratio of 1:3 in advance, wetting the malt surface with a proper amount of water, measuring the water content to be more than 5%, crushing to obtain coarse powder, taking three fourths of the coarse powder, further grinding the coarse powder into fine powder, and mixing the coarse powder and the fine powder, wherein the grain size of the coarse powder is 2.8mm, and the grain size of the fine powder is 2.2mm;
selecting fresh yellow citrus, cleaning impurities on the surface, putting the fresh yellow citrus into a peeling machine to separate to obtain yellow citrus peel and yellow citrus pulp, pouring the pulp into a juicer to squeeze juice to obtain yellow citrus dried fruit pulp and yellow citrus juice;
selecting fresh apples, cleaning impurities on the surfaces, cutting the apples into pieces, pouring the pieces into a juicer, squeezing to obtain apple juice and apple pomace, and freezing and concentrating the apple juice to obtain concentrated apple juice with the sugar degree of 70 BX.
Adding crushed malt and water into a mashing pot according to a ratio of four, uniformly mixing, raising the temperature to 51 ℃, stopping stirring, and standing for 38 minutes; starting a mashing pot for stirring, raising the temperature to 63 ℃, continuously stirring for 58 minutes, raising the temperature to 68 ℃, continuously stirring for 18 minutes, finally raising the temperature to 74 ℃, and preparing a filtering procedure, wherein the malt juice is prevented from being contacted with air in the whole process.
Filling 80 ℃ hot water into an interlayer at the bottom of a filter tank 5 minutes before filtering, enabling the hot water to permeate through the bottom of the filter tank for 2cm, opening a valve, cutting yellow citrus peel to a grain size of 3mm, injecting malt juice and yellow citrus peel crushed materials into the filter tank together, stirring the interior of the filter tank, standing to form a natural filter layer, refluxing wort in the filter tank for 5-10 minutes, observing that wort in a sight glass is clear, switching a reflux valve to the filter valve, and pumping wort into a boiling pot;
filtering wort until the surface of the grains is almost exposed, washing the grains, adding the water with the water temperature of 75 ℃, stopping stirring in the filter tank after the water is added, repeating the previous filtering procedure for a plurality of times after a new filter layer is formed, stopping washing the tank when the residual sugar in the filter tank is 1.5-2.0 ℃, discharging filter residues, and controlling the total filtering time within 130 minutes.
The filtered wort begins the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort begins to be boiled for 35 to 40 minutes at a fixed time when boiling, and the wort is always in a boiling state after boiling; adding hop of different varieties in batches while boiling, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kazate hops when the malt juice is boiled for 40 minutes;
controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and delaying appropriately if the concentration does not reach the requirement in the specified time;
adding syrup after boiling, mixing, pumping into vortex precipitation tank, rotating in the malt juice vortex precipitation tank, standing for precipitation until the malt juice is clear and has no suspended matter, and starting cooling process.
Pumping clarified wort into a sheet cooler, controlling cooling temperature, pumping clarified wort into the sheet cooler for cooling in four batches, controlling the temperature of 1 st batch to 7.9 ℃, controlling the temperatures of 2 nd, 3 rd and 4 th batches to 8.9 ℃, and introducing air into the clarified wort after the clarified wort begins to cool for 10 minutes, wherein the air inlet amount of the first batch is 5.9m 3 And/h, the air inlet amount of the second batch is 5.9m 3 And/h, the third and fourth air inlet amount is 1.9m 3 And/h, the air is introduced into the wort in a metering proportion of about 1 to 2 times that of the clarified wort.
Adding yeast into a fermentation tank, wherein the fermentation strain is selected from the selected dried beer yeast of the Fumantis W-34/70 Bragg; controlling the yeast number to 1200-1500 ten thousand/ml, pumping the cooled clarified wort into a fermentation tank, raising the temperature to 11 ℃ after the fermentation tank is filled, and discharging residues at the bottom of the tank once before each batch of feeding from the second batch;
sampling the materials in the next day after feeding, detecting the sugar degree by a sugar degree meter, sampling and detecting every day for observing the fermentation state, and naturally heating to 12.9 ℃ when the apparent sugar degree is reduced to 4.9 ℃ to reduce diacetyl; when the apparent sugar degree is reduced to 3.1 DEG P, discharging residue at the bottom of the tank once, sealing the tank, boosting the pressure to 0.10-0.12MPa, and maintaining the pressure;
detecting diacetyl after sealing the tank for four days, and cooling to 4.9 ℃ at the speed of 0.3 ℃/h and then cooling to-1 ℃ at the speed of 0.15 ℃/h when the diacetyl is reduced to below 0.06 mg/L;
storing the fermentation liquor for more than 5 days at the temperature of between 0 and minus 1 ℃ and keeping the tank pressure at between 0.08 and 0.10MPa;
after fermentation, most of yeast is deposited at the bottom of the fermentation tank; removing yeast, pumping the fermentation liquor into a curing tank, and precipitating for 21-28 days.
8kg/kl of white granulated sugar, 5kg/kl of high fructose syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice and 0.8kg/kl of citric acid are added into the fermented beer base, and stirred and mixed uniformly.
In the case of example 3,
mixing barley malt and wheat malt in a ratio of 1:3 in advance, wetting the malt surface with a proper amount of water, measuring the water content to be more than 5%, crushing to obtain coarse powder, taking three fourths of the coarse powder, further grinding the coarse powder into fine powder, and mixing the coarse powder and the fine powder, wherein the grain size of the coarse powder is 2.8mm, and the grain size of the fine powder is 2.2mm;
selecting fresh yellow citrus, cleaning impurities on the surface, putting the fresh yellow citrus into a peeling machine to separate to obtain yellow citrus peel and yellow citrus pulp, pouring the pulp into a juicer to squeeze juice to obtain yellow citrus dried fruit pulp and yellow citrus juice;
selecting fresh apples, cleaning impurities on the surfaces, cutting the apples into pieces, pouring the pieces into a juicer, squeezing to obtain apple juice and apple pomace, and freezing and concentrating the apple juice to obtain concentrated apple juice with the sugar degree of 70 BX.
Adding crushed malt and water into a mashing pot according to a ratio of four, uniformly mixing, raising the temperature to 53 ℃, stopping stirring, and standing for 42 minutes; starting a mashing pot for stirring, raising the temperature to 67 ℃, continuously stirring for 62 minutes, raising the temperature to 72 ℃, continuously stirring for 22 minutes, finally raising the temperature to 78 ℃, and preparing for a filtering process, wherein the malt juice is prevented from being contacted with air in the whole process.
Filling 80 ℃ hot water into an interlayer at the bottom of a filter tank 5 minutes before filtering, enabling the hot water to permeate through the bottom of the filter tank for 2cm, opening a valve, cutting yellow citrus peel to a grain size of 3mm, injecting malt juice and yellow citrus peel crushed materials into the filter tank together, stirring the interior of the filter tank, standing to form a natural filter layer, refluxing wort in the filter tank for 5-10 minutes, observing that wort in a sight glass is clear, switching a reflux valve to the filter valve, and pumping wort into a boiling pot;
filtering wort until the surface of the grains is almost exposed, washing the grains, adding the water with the water temperature of 75 ℃, stopping stirring in the filter tank after the water is added, repeating the previous filtering procedure for a plurality of times after a new filter layer is formed, stopping washing the tank when the residual sugar in the filter tank is 1.5-2.0 ℃, discharging filter residues, and controlling the total filtering time within 130 minutes.
The filtered wort begins the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort begins to be boiled for 35 to 40 minutes at a fixed time when boiling, and the wort is always in a boiling state after boiling; adding hop of different varieties in batches while boiling, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kazate hops when the malt juice is boiled for 40 minutes;
controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and delaying appropriately if the concentration does not reach the requirement in the specified time;
adding syrup after boiling, mixing, pumping into vortex precipitation tank, rotating in the malt juice vortex precipitation tank, standing for precipitation until the malt juice is clear and has no suspended matter, and starting cooling process.
Pumping clarified wort into sheet cooler, controlling cooling temperature, pumping clarified wort into sheet cooler for cooling, controlling temperature of 1 st batch to 8.1deg.C, controlling temperature of 2 nd, 3 rd and 4 th batches to 9.1deg.C, cooling for 10 min after clarified wort begins to cool, cooling, and coolingThe clarified malt juice is aerated, and the air inlet amount of the first batch is 6.1m 3 And/h, the air inlet amount of the second batch is 6.1m 3 And/h, the third and fourth air inlet amount is 2.1m 3 And/h, the air is introduced into the wort in a metering proportion of about 1 to 2 times that of the clarified wort.
Adding yeast into a fermentation tank, wherein the fermentation strain is selected from the selected dried beer yeast of the Fumantis W-34/70 Bragg; controlling the yeast number to 1200-1500 ten thousand/ml, pumping the cooled clarified wort into a fermentation tank, raising the temperature to 11 ℃ after the fermentation tank is filled, and discharging residues at the bottom of the tank once before each batch of feeding from the second batch;
sampling the materials in the next day after feeding, detecting the sugar degree by a sugar degree meter, sampling and detecting every day for observing the fermentation state, and naturally heating to 13.1 ℃ when the apparent sugar degree is reduced to 5.1 ℃ to reduce diacetyl; when the apparent sugar degree is reduced to 3.3 DEG P, discharging residue at the bottom of the tank once, sealing the tank, boosting the pressure to 0.10-0.12MPa, and maintaining the pressure;
detecting diacetyl after sealing the tank for four days, and when the diacetyl is reduced to below 0.06mg/L, reducing the temperature to 5.1 ℃ at the speed of 0.3 ℃/h, and reducing the temperature to-1 ℃ at the speed of 0.15 ℃/h;
storing the fermentation liquor for more than 5 days at the temperature of between 0 and minus 1 ℃ and keeping the tank pressure at between 0.08 and 0.10MPa;
after fermentation, most of yeast is deposited at the bottom of the fermentation tank; removing yeast, pumping the fermentation liquor into a curing tank, and precipitating for 21-28 days.
8kg/kl of white granulated sugar, 5kg/kl of high fructose syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice and 0.8kg/kl of citric acid are added into the fermented beer base, and stirred and mixed uniformly.
Example 4
A yellow fruit orange refined beer is prepared by adopting any steps.
Comparative example 1
Mixing barley malt and wheat malt in a ratio of 1:3 in advance, wetting the malt surface with a proper amount of water, measuring the water content to be more than 5%, crushing to obtain coarse powder, taking three fourths of the coarse powder, further grinding the coarse powder into fine powder, and mixing the coarse powder and the fine powder, wherein the grain size of the coarse powder is 2.8mm, and the grain size of the fine powder is 2.2mm;
selecting fresh yellow citrus, cleaning impurities on the surface, putting the fresh yellow citrus into a peeling machine to separate to obtain yellow citrus peel and yellow citrus pulp, pouring the pulp into a juicer to squeeze juice to obtain yellow citrus dried fruit pulp and yellow citrus juice;
selecting fresh apples, cleaning impurities on the surfaces, cutting the apples into pieces, pouring the pieces into a juicer, squeezing to obtain apple juice and apple pomace, and freezing and concentrating the apple juice to obtain concentrated apple juice with the sugar degree of 70 BX.
Adding crushed malt and water into a mashing pot according to a ratio of four, uniformly mixing, raising the temperature to 53 ℃, stopping stirring, and standing for 42 minutes; starting a mashing pot for stirring, raising the temperature to 67 ℃, continuously stirring for 62 minutes, raising the temperature to 72 ℃, continuously stirring for 22 minutes, finally raising the temperature to 78 ℃, and preparing for a filtering process, wherein the malt juice is prevented from being contacted with air in the whole process.
Filling 80 ℃ hot water into an interlayer at the bottom of the filter tank 5 minutes before filtering, enabling the hot water to permeate the bottom of the filter tank by 2cm, opening a valve, injecting malt juice into the filter tank, stirring the interior of the filter tank, standing to form a natural filter layer, refluxing wort in the filter tank for 5-10 minutes, observing that wort in a sight glass is clear, switching a reflux valve to the filter valve, and pumping wort into a boiling pot;
filtering wort until the surface of the grains is almost exposed, washing the grains, adding the water with the water temperature of 75 ℃, stopping stirring in the filter tank after the water is added, repeating the previous filtering procedure for a plurality of times after a new filter layer is formed, stopping washing the tank when the residual sugar in the filter tank is 1.5-2.0 ℃, discharging filter residues, and controlling the total filtering time within 130 minutes.
The filtered wort begins the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort begins to be boiled for 35 to 40 minutes at a fixed time when boiling, and the wort is always in a boiling state after boiling; adding hop of different varieties in batches while boiling, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kazate hops when the malt juice is boiled for 40 minutes;
controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and delaying appropriately if the concentration does not reach the requirement in the specified time;
adding syrup after boiling, mixing, pumping into vortex precipitation tank, rotating in the malt juice vortex precipitation tank, standing for precipitation until the malt juice is clear and has no suspended matter, and starting cooling process.
Pumping clarified wort into a sheet cooler, controlling cooling temperature, pumping clarified wort into the sheet cooler for cooling in four batches, controlling the temperature of 1 st batch to be 8.1 ℃, controlling the temperature of 2 nd, 3 rd and 4 th batches to be 9.1 ℃, and introducing air into the clarified wort after the clarified wort starts to cool for 10 minutes, wherein the air inlet amount of the first batch is 6.1m 3 And/h, the air inlet amount of the second batch is 6.1m 3 And/h, the third and fourth air inlet amount is 2.1m 3 And/h, the air is introduced into the wort in a metering proportion of about 1 to 2 times that of the clarified wort.
Adding yeast into a fermentation tank, wherein the fermentation strain is selected from the selected dried beer yeast of the Fumantis W-34/70 Bragg; controlling the yeast number to 1200-1500 ten thousand/ml, pumping the cooled clarified wort into a fermentation tank, raising the temperature to 11 ℃ after the fermentation tank is filled, and discharging residues at the bottom of the tank once before each batch of feeding from the second batch;
sampling the materials in the next day after feeding, detecting the sugar degree by a sugar degree meter, sampling and detecting every day for observing the fermentation state, and naturally heating to 13.1 ℃ when the apparent sugar degree is reduced to 5.1 ℃ to reduce diacetyl; when the apparent sugar degree is reduced to 3.3 DEG P, discharging residue at the bottom of the tank once, sealing the tank, boosting the pressure to 0.10-0.12MPa, and maintaining the pressure;
detecting diacetyl after sealing the tank for four days, and when the diacetyl is reduced to below 0.06mg/L, reducing the temperature to 5.1 ℃ at the speed of 0.3 ℃/h, and reducing the temperature to-1 ℃ at the speed of 0.15 ℃/h;
storing the fermentation liquor for more than 5 days at the temperature of between 0 and minus 1 ℃ and keeping the tank pressure at between 0.08 and 0.10MPa;
after fermentation, most of yeast is deposited at the bottom of the fermentation tank; removing yeast, pumping the fermentation liquor into a curing tank, and precipitating for 21-28 days.
8kg/kl of white granulated sugar, 5kg/kl of high fructose corn syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice, 0.8kg/kl of citric acid and 0.5kg/kl of sweet orange essence are added into the fermented beer base, and the mixture is stirred and mixed uniformly.
Comparative example 2
Mixing barley malt and wheat malt in a ratio of 1:3 in advance, wetting the malt surface with a proper amount of water, measuring the water content to be more than 5%, crushing to obtain coarse powder, taking three fourths of the coarse powder, further grinding the coarse powder into fine powder, and mixing the coarse powder and the fine powder, wherein the grain size of the coarse powder is 2.8mm, and the grain size of the fine powder is 2.2mm;
selecting fresh yellow citrus, cleaning impurities on the surface, putting the fresh yellow citrus into a peeling machine to separate to obtain yellow citrus peel and yellow citrus pulp, pouring the pulp into a juicer to squeeze juice to obtain yellow citrus dried fruit pulp and yellow citrus juice;
selecting fresh apples, cleaning impurities on the surfaces, cutting the apples into pieces, pouring the pieces into a juicer, squeezing to obtain apple juice and apple pomace, and freezing and concentrating the apple juice to obtain concentrated apple juice with the sugar degree of 70 BX.
Adding crushed malt and water into a mashing pot according to a ratio of four, uniformly mixing, raising the temperature to 52 ℃, stopping stirring, and standing for 40 minutes; starting a mashing pot for stirring, raising the temperature to 65 ℃, continuously stirring for 60 minutes, raising the temperature to 70 ℃, continuously stirring for 20 minutes, finally raising the temperature to 76 ℃, preparing a filtering process, and avoiding the malt juice from contacting with air in the whole process.
Filling 80 ℃ hot water into an interlayer at the bottom of the filter tank 5 minutes before filtering, enabling the hot water to permeate the bottom of the filter tank by 2cm, opening a valve, injecting malt juice into the filter tank, stirring the interior of the filter tank, standing to form a natural filter layer, refluxing wort in the filter tank for 5-10 minutes, observing that wort in a sight glass is clear, switching a reflux valve to the filter valve, and pumping wort into a boiling pot;
filtering wort until the surface of the grains is almost exposed, washing the grains, adding the water with the water temperature of 75 ℃, stopping stirring in the filter tank after the water is added, repeating the previous filtering procedure for a plurality of times after a new filter layer is formed, stopping washing the tank when the residual sugar in the filter tank is 1.5-2.0 ℃, discharging filter residues, and controlling the total filtering time within 130 minutes.
The filtered wort begins the boiling process, the total boiling time is controlled to be more than 50 minutes, the wort begins to be boiled for 35 to 40 minutes at a fixed time when boiling, and the wort is always in a boiling state after boiling; adding hop of different varieties in batches while boiling, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kazate hops when the malt juice is boiled for 40 minutes;
controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and delaying appropriately if the concentration does not reach the requirement in the specified time;
adding syrup after boiling, mixing, pumping into vortex precipitation tank, rotating in the malt juice vortex precipitation tank, standing for precipitation until the malt juice is clear and has no suspended matter, and starting cooling process.
Pumping clarified wort into a sheet cooler, controlling cooling temperature, pumping clarified wort into the sheet cooler for cooling in four batches, controlling the temperature of 1 st batch to 8.0 ℃, controlling the temperatures of 2 nd, 3 rd and 4 th batches to 9.0 ℃, and introducing air into the clarified wort after the clarified wort begins to cool for 10 minutes, wherein the air inlet amount of the first batch is 6m 3 And/h, the air inlet amount of the second batch is 6m 3 And/h, the third and fourth air inlet amount is 2m 3 And/h, the air is introduced into the wort in a metering proportion of about 1 to 2 times that of the clarified wort.
Adding yeast into a fermentation tank, wherein the fermentation strain is selected from the selected dried beer yeast of the Fumantis W-34/70 Bragg; controlling the yeast number to 1200-1500 ten thousand/ml, pumping the cooled clarified wort into a fermentation tank, raising the temperature to 11 ℃ after the fermentation tank is filled, and discharging residues at the bottom of the tank once before each batch of feeding from the second batch;
sampling the materials in the next day after feeding, detecting the sugar degree by a sugar degree meter, sampling and detecting every day for observing the fermentation state, and naturally heating to 13 ℃ to reduce diacetyl when the apparent sugar degree is reduced to 5.0 DEG P; when the apparent sugar degree is reduced to 3.2 DEG P, discharging residue at the bottom of the tank once, sealing the tank, boosting the pressure to 0.10-0.12MPa, and maintaining the pressure;
detecting diacetyl after sealing the tank for four days, and cooling to 5 ℃ at a speed of 0.3 ℃/h and then cooling to-1 ℃ at a speed of 0.15 ℃/h when the diacetyl is reduced to below 0.06 mg/L;
storing the fermentation liquor for more than 5 days at the temperature of between 0 and minus 1 ℃ and keeping the tank pressure at between 0.08 and 0.10MPa;
after fermentation, most of yeast is deposited at the bottom of the fermentation tank; removing yeast, pumping the fermentation liquor into a curing tank, and precipitating for 21-28 days.
8kg/kl of white granulated sugar, 5kg/kl of high fructose corn syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice, 0.8kg/kl of citric acid and 0.5kg/kl of sweet orange essence are added into the fermented beer base, and the mixture is stirred and mixed uniformly.
The following table is a comparison table of quality detection data indexes of the yellow fruit citrus refined beer prepared according to examples 1 to 3 and comparative examples 1 to 2
It should be noted that:
the previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The yellow fruit orange refined brewing beer brewing process is characterized by comprising the following steps of:
step A, mixing barley malt and wheat malt according to a certain proportion, wetting in advance, crushing, wherein part of malt mixture is crushed into coarse particles, the rest part is crushed into fine particles, and the coarse particles and the fine particles are mixed to obtain malt crushed materials; processing the yellow citrus fruits to obtain yellow citrus fruit pulp, yellow citrus fruit peel and yellow citrus fruit juice respectively; processing apples to obtain apple juice and apple pomace;
step B, mixing malt crushed material with water, heating up and saccharifying in four stages to obtain malt juice;
c, cutting the yellow citrus peel obtained in the step A to obtain yellow citrus peel crushed materials, mixing the saccharified malt juice obtained in the step B with the yellow citrus peel crushed materials, and filtering to obtain malt filtrate;
d, pumping the filtered malt filtrate obtained in the step C into a boiling pot; adding hops for three times while boiling malt filtrate; controlling malt filtrate to be boiled to a certain concentration;
e, precipitating the boiled malt filtrate obtained in the step D until malt juice is clear;
step F, cooling the malt juice obtained in the step E in batches, introducing air in the cooling process, and finally obtaining cooled clear malt juice;
step G, fermenting the cooled clarified malt juice obtained in the step F, sealing the tank at a certain sugar degree, cooling the tank at a certain temperature after diacetyl is sealed, pumping the fermentation tank for a certain time, and precipitating to obtain fermentation liquor, namely beer base wine;
and H, adding white granulated sugar, high fructose syrup, apple juice, yellow citrus fruit juice and citric acid into the beer base obtained in the step G, and mixing.
2. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: and (3) mixing the barley malt and the wheat malt in the step A according to the proportion of 1:2.5-3.
3. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: after the malt crushed aggregates obtained in the step A are mixed with water, the temperature is raised to 51-53 ℃, stirring is stopped, and the mixture is kept stand for 38-42 minutes; starting a saccharification pot for stirring, raising the temperature to 63-67 ℃, continuously stirring for 58-62 minutes, raising the temperature to 68-72 ℃, continuously stirring for 18-22 minutes, and finally raising the temperature to 74-78 ℃, and preparing a filtering process.
4. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: and C, filtering the saccharified malt juice in the step, repeatedly adding water to clean the residual sugar, and stopping cleaning when the residual sugar is at 1.5-2.0 ℃.
5. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: in the step D, adding into Ma Genu hops when the malt juice is boiled for 5 minutes, adding into Qingdao big flower hops when the malt juice is boiled for 25 minutes, and adding into Kaschin hops when the malt juice is boiled for 40 minutes; controlling the concentration of the boiling final wort, stopping the boiling process when the concentration reaches 11.7-12.0 DEG P, and precipitating until the wort is clear.
6. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: in the step F, the clarified malt juice is divided into four batches, the temperature of the 1 st batch is controlled to be 7.9-8.1 ℃, the temperatures of the 2 nd batch, the 3 rd batch and the 4 th batch are controlled to be 8.9-9.1 ℃, and the air inlet amount of the first batch is 5.9-6.1 m 3 And/h, the air inlet amount of the second batch is 5.9-6.1 m 3 And/h, the third and fourth air inlet amounts are 1.9-2.1 m 3 /h。
7. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: in the step G, naturally heating to 12.9-13.1 ℃ when the apparent sugar degree is reduced to 4.9-5.1 DEG P; when the apparent sugar degree is reduced to 3.1-3.3 DEG P, sealing the tank and boosting; when diacetyl is reduced to below 0.06mg/L after sealing the tank, the temperature is reduced to 4.9-5.1 ℃ and then reduced to-1 ℃.
8. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: in the step G, the fermentation strain is bred dried beer yeast of the Fumantis W-34/70.
9. The yellow fruit citrus refined beer brewing process according to claim 1, wherein: in the step H, 8kg/kl of white granulated sugar, 5kg/kl of high fructose syrup, 6kg/kl of 70BX concentrated apple juice, 17kg/kl of yellow citrus fruit juice and 0.8kg/kl of citric acid are added into the fermented beer base.
10. A yellow fruit citrus refined beer is characterized in that: prepared by any of the steps of claims 1-9.
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| CN202310839802.0A Pending CN116875403A (en) | 2023-07-10 | 2023-07-10 | Yellow citrus refined beer and brewing process thereof |
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| Country | Link |
|---|---|
| CN (1) | CN116875403A (en) |
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2023
- 2023-07-10 CN CN202310839802.0A patent/CN116875403A/en active Pending
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