CN1255536A - Xiaobingmai beer and its brewing process - Google Patents

Abstract

A Xiaobing wheat beer is made up of the malt of Xiaobing wheat instead of barley malt. Its brewing technology features that the proteins of raw materials are controlled for balencing them to obtain proper ratio of primary to secondary raw materials, the secondary raw materials are gelatinized by continuous spray, and the ambiguous phase of protein in sacharification is elongated to more than 60 min. Said beer has the advantages of agreeable taste, rich bubbles, and good enjoyment to drink it.

Description

Xiaobingmai beer and manufacture method thereof

The present invention relates to beer and manufacture method thereof, relate to Xiaobingmai beer and manufacture method thereof or rather.

The traditional raw material of beer brewing is a barley, but barley supply shortage at home, and will spend a large amount of foreign exchanges every year from external import 100～1,200,000 tons, and quality can not get guaranteeing, is significant so seek the barley alternative materials.On the other hand, along with the raising of people's living standard and the development of brewing industry, the beer market competition is very fierce, and beer enterprise begins to be devoted to develop characteristic product innovation, for example instant beer, jowar beer, alcohol-free beer, dry beer, ice beer, beer made from black rice etc.Xiaobingmai is that the blue wheatgrass gene in sky is introduced the new crop varieties of breeding after the wheat, has good economical character, per unit area yield height, disease resistance, full seed, possesses the primary condition of beer brewing.Therefore be that to brewage novel beer be possible to raw material with the Xiaobingmai.

The object of the present invention is to provide a kind of beer and manufacture method of making by Xiaobingmai thereof.

In general, be used to make the raw material of beer, protein content can not be too high, and for example the protein content of brewing barley can not surpass 12%, and the protein content of Xiaobingmai is up to 14～17%.The present invention has adopted the technical scheme of " material protein is all measured the control method " for solving the too high difficult problem of Xiaobingmai protein content, and according to this distribution, the proportioning of major ingredient and auxiliary material need satisfy following formula: $\frac{A}{B}=\frac{P-N}{M-P}$

In the formula:

The umber that major ingredient Xiaobingmai Fructus Hordei Germinatus should account in A-raw material

The umber that auxiliary material should account in B-raw material

The percentage composition of M-major ingredient Xiaobingmai malt albumen matter

Proteinic percentage composition in N-auxiliary material

P-by proteinic percentage composition in the raw material total amount (major ingredient+auxiliary material) of processing requirement setting

In actual production, in order to guarantee the share of major ingredient Xiaobingmai Fructus Hordei Germinatus in raw material unlikely low excessively (generally will more than 25%), should select for use starch content higher as far as possible, protein content is less than 10% auxiliary material, for example W-Gum, rice or take off navel Semen Maydis powder etc.

Adopt this distribution, solved the too high problem of Xiaobingmai protein on the one hand; Also can keep the finished product quality of beer stable on the other hand.

In brewing process, the present invention improves particularly gelatinization technology of traditional technology, adopts the continuous injection gelatinizing method to replace the pot type gelatinizing method at intermittence of beer production, can save facility investment like this, improve the gelatinization quality, this is the another key character of Xiaobingmai beer manufacturing process;

Manufacture method provided by the invention was improved the protein stop time in the wheat juice manufacturing processed, in order to guarantee the abundant hydrolysis of protein; the way that has adopted additional enzyme in the Xiaobingmai beer production and prolonged the protein stop time extends to the protein stop time more than 60 minutes

Advantage of the present invention and effect are as follows:

The Xiaobingmai per unit area yield is higher than barley about 20%, improved the soil overall economic efficiency with Xiaobingmai greatly as beer raw material, simultaneously can save a large amount of arable lands, its social benefit is very obvious concerning the such country that lacks the arable land of China, can solve domestic barley problem of shortage with the Xiaobingmai brewing beer, reduce the barley import,, can save 1,000 ten thousand dollars of foreign exchanges every year if the annual production of Xiaobingmai beer reaches 400,000 tons.

The Xiaobingmai beer of brew, mouthfeel is mellow, the pure white exquisiteness of foam, unique flavor, can develop into important beer new variety.

Below in conjunction with embodiment, describe Xiaobingmai beer and manufacturing processed thereof in detail.

Embodiment one

1, raw material is major ingredient and auxiliary material

Raw material comprises major ingredient and the auxiliary material major ingredient Fructus Hordei Germinatus for being made by Xiaobingmai 33; Xiaobingmai 33 be characterized as that grain is full greatly, skin thin, low fertilizer of high yield, disease resistance, morning in ripening stage, thousand seed weight higher protein content 17%; auxiliary material is a W-Gum, and its protein content is less than 1%.

2, Xiaobingmai Fructus Hordei Germinatus is made

With selected Xiaobingmai under manually operated condition, germinate, dry, dig up the roots, make Xiaobingmai Fructus Hordei Germinatus; Xiaobingmai Fructus Hordei Germinatus contains various enzymes such as amylolytic enzyme, proteolytic enzyme, cellulase, under the effect of enzyme; wheat part macromolecular substance obtains decomposing, and makes wheat reach certain solubleness.When the system wheat, should be specifically noted that the conditions such as temperature, moisture, time of controlling well.The system wheat condition of Xiaobingmai 33 is as follows:

Soak the wheat temperature: 12 ℃～16 ℃

Soak the wheat time: 40～50 hours

Soak the wheat degree: 44～45%

Germinating time: 5～6 days

Germination temperature: 13 ℃～15 ℃

The wheat layer will approach during the system wheat, notes ventilation.

Fructus Hordei Germinatus under 35 ℃～70 ℃ temperature dry 20～24 hours removes the wheat root in dry back 18 hours, in case the moisture absorption.

3, wheat juice preparation

Processes such as Xiaobingmai wheat juice prepares and mainly comprises raw material pulverizing, proportioning, gelatinization, saccharification, filters, boils, cooling.

(1) joining of raw material

In the present embodiment, setting (control) raw material (major ingredient+auxiliary material) protein average content P is 10%, protein content is because of ignoring less than 1 in the auxiliary material, be that the N value gets 0, M is the protein content of Xiaobingmai Fructus Hordei Germinatus, because of protein loss in the system wheat process can be ignored, so the protein content value of the desirable Xiaobingmai of M is 17%.Related parameter substitution formula will respectively be arranged: $\frac{A}{B}=\frac{P-N}{M-P}$

A=1.4 * B then

Can calculate according to following formula, when A=59, B ≈ 41, promptly working as the Xiaobingmai protein content is 17%, protein content is less than 1% (ignoring) in the W-Gum, and raw material total amount protein average content was controlled at 10% o'clock, and the proportioning of major ingredient Xiaobingmai Fructus Hordei Germinatus and auxiliary material W-Gum is 59% and 41%

(2) mixing material-water ratio is 4: 1;

(3) saccharification and gelatinization

A, the Xiaobingmai Fructus Hordei Germinatus of pulverizing is mixed (1: 4) with water, temperature is 35 ℃～37 ℃, is incubated and is warming up to 50 ℃ after 30 minutes, carries out protein and stops, and the time is 60 minutes.

B, W-Gum is made into starch milk, concentration is 25%, adds α-Dian Fenmei by 10 units/gram starch, carries out the continuous injection gelatinization, feed temperature is 98 ℃～105 ℃, feed liquid enters and keeps in the jar after spraying, and is incubated 40 minutes, then 3/4 gelatinization wine with dregs is blended in the saccharifying tank, mix the mash temperature and reach 65 ℃～68 ℃ this moment, add beta-amylase simultaneously, enzyme concentration is 2 units/gram Xiaobingmais, strengthens saccharification.The insulation saccharification will remain 1/4 gelatinization wine with dregs and squeeze into after 20 minutes, be warming up to 75 ℃～78 ℃, filter after static 10 minutes.

Blending wort heated and boiled with after filtering adds hops simultaneously, and boiling time is 90 minutes, detects and boils intensity more than 8%.The hops addition is that per 100 liters of wheat juice add 100 grams.The wheat juice concentration that takes the dish out of the pot is 11 ° ± 0.3 ° BX.

4, fermentation

(1) Primary Fermentation

To be cooled to 5 ℃～9 ℃ with the Xiaobingmai wheat juice that aforesaid method makes, the inoculation cereuisiae fermentum ferments, and the Primary Fermentation condition is as follows:

Cooling temperature: 7 ℃ ± 2 ℃

Inoculum of dry yeast: 0.8%

High peak temperature ferments: 9.0 ℃

Ferment peak times: 2～3 days

Fermentation period: 6 days

Fermentation ultimate density: 4.0～4.5%

(2) secondary fermentation

By the bright beer that Primary Fermentation obtains, under 0 ℃ of-2 ℃ of temperature, continue fermentation, make the clarification of wine liquid, ripe and saturated (O ₂Gas, the back ferment sealed cans date is 2～4 days, storage wine pressure 40～50KPa, the back ferment phase is 40 days, fermentation is over, and promptly obtains the Xiaobingmai fresh beer after filtration

Embodiment two

1. major ingredient and auxiliary material

Major ingredient is an Xiaobingmai ₃₃Fructus Hordei Germinatus, protein content is approximately equal to 17%.

Auxiliary material is broken rice, and protein content is 6%.

2, Xiaobingmai Fructus Hordei Germinatus is made with embodiment one.

3, wheat juice preparation

(1) proportioning raw materials

The protein content of control raw material total amount (the broken rice of major ingredient Xiaobingmai Fructus Hordei Germinatus+auxiliary material) is 12%, and promptly P=12 will have the following formula of related parameter (P=12, M=17, N=6) substitution $\frac{A}{B}=\frac{P-N}{M-P}$

Calculate A=1.2 * B

According to following formula, B=45 when A=55

Be Xiaobingmai Fructus Hordei Germinatus and the ratio of broken rice is approximately 55% and 45%.

(2) mix material-water ratio with embodiment one;

(3) saccharification and gelatinization

With embodiment one, but in stopping process, protein need add proteolytic enzyme 10 units/gram Xiaobingmai Fructus Hordei Germinatus.

4, fermentation is with embodiment one.

The product of embodiment two is owing to protein in the raw material high (being about 12%), and the finished product taste is more mellow.

Claims (3)

1, Xiaobingmai beer is characterized in that with Xiaobingmai Fructus Hordei Germinatus be major ingredient, is auxiliary material with protein content less than 10% W-Gum or other cereal, and the proportioning of main ingredient satisfies following formula: $\frac{A}{B}=\frac{P-N}{M-P}$

In the formula:

The umber that major ingredient Xiaobingmai Fructus Hordei Germinatus should account in A-raw material

The umber that auxiliary material should account in B-raw material

The percentage composition of M-major ingredient Xiaobingmai malt albumen matter

Proteinic percentage composition in N-auxiliary material

P-by proteinic percentage composition in the raw material total amount (major ingredient+auxiliary material) of processing requirement setting.

2, the manufacture method of Xiaobingmai beer: comprise system wheat, the preparation of wheat juice, gelatinization and saccharification, fermentation, filtration etc., it is characterized in that in the saccharifying auxiliary material being adopted the continuous injection gelatinization, promptly adopt high temperature resistant α-Dian Fenmei continuous injection gelatinization method that auxiliary material is carried out gelatinization, with the enzyme amount is 8-15 units/gram starch, and gelatinization point is 90 ℃～105 ℃.

3, according to the said Xiaobingmai method for preparing beer of claim 2, it is characterized in that having strengthened proteinic Decomposition in the saccharifying at the high characteristics of Xiaobingmai protein content, the protein stop time was extended to more than 60 minutes.