WO2020078124A1 - Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor - Google Patents

Abstract

Disclosed are a malt formula of hops aroma-type whole wheat Pilsener, a resultant beer and a preparation method therefor, falling within the technical field of beer and capable of remedying the current situation of the absence of hops aroma-type whole wheat Pilsener in China. In the malt formula of hops aroma-type whole wheat Pilsener, the malt selected is Pearson malt matched with a light-color empyreumatique malt; the proportion of cohumulone in the selected hops is ≤ 30%; the hop oil is ≥ 0.5 ml/100 g, wherein in the Pearson malt, the content of alpha-N is 120-140 mg/100 g, saccharifying power is 250-300 WK, chrominance is 2.5-4.5 EBC, and the limit fermentation degree of malt is 67%-69%; in the light-color empyreumatique malt, the chrominance is 20-30 EBC and DMHF content is 0.5-1.0 mg/L; in the wort prepared from the formula, the total hop aroma content is ≥10 μg/L, beer original wort concentration is 10.5-11.5°P, and bitter substance is 20-30 EBC. The beer formula can be used in the production of the hops aroma-type whole wheat Pilsener.

Description

Hops-flavored whole wheat Pearson beer malt formula, resulting beer and preparation method thereof Technical field

The present application belongs to the technical field of beer, and in particular relates to a hop-flavored whole wheat Pilsner beer malt formula, the resulting beer and a preparation method thereof.

Background technique

Pearson beer is the world's first Lager beer and the largest beer in Europe. It has a high bitterness, usually between 20-30 EBC, and has the characteristics of bitterness and sweetness, especially its bitterness coordination. Sex and refreshment are the key indicators that distinguish it from other Lager beer.

At present, the bitterness of ordinary Lager beer in China is usually between 6-12EBC, the coordination of bitterness is not good, and the aroma of hops is insufficient. Therefore, how to optimize the formula of Pearson beer so that it retains the characteristics of the high bitterness of European Lager beer, It can also meet the taste requirements of Chinese people, and has the characteristics of bitterness, sweetness, no bitterness and certain hops. Solving the current status of domestic hop-free whole-wheat Pearson beer will be an important research by those skilled in the art. Subject.

Summary of the invention

This application proposes a hop-flavored whole wheat Pearson beer malt formula, the resulting beer and its preparation method. This beer not only retains the characteristics of Pearson beer with high bitter taste, but also has a bitter and refreshing taste. The characteristics of bitterness and certain hop aroma have solved the current situation of domestic non-hop aroma type whole wheat Pearson beer.

In order to achieve the above purpose, the present application provides a hop-flavored whole wheat Pearson beer malt formula, hop-flavored whole wheat Pearson beer malt formula, characterized in that the selected malt in the formula uses Pearson malt with shallow Color caramel malt, the selected hops use at least one imported hops, and the proportion of humulone ≤30%, hop oil ≥0.5ml / 100g, of which, Pearson malt α-N content 120-140mg / 100g, Saccharification power 250-300WK, color 2.5-4.5EBC, malt limit fermentation 67% -69%; light color caramel malt color 20-30EBC, 2,5-dimethyl-4-hydroxyfuranone content 0.5- 1.0mg / L; the total hop aroma content in the wort prepared by the formula is ≥10μg / L, the original beer wort concentration is 10.5-11.5 ° P, and the bitterness is 20-30EBC.

As a preference, the Pearson malt is mainly Pearson malt prepared from two-sided barley, which accounts for 90% -99% of the selected malt content, and the light-colored caramel malt accounts for 1% -10% of the selected malt content.

Preferably, the hops or hop products are bitter, fragrant or bitter, and are selected from at least one of imported hops from Germany, the Czech Republic or the United States, including Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum , Perle, Tettnanger, Nμgget and Sparter Select at least one.

The present application also provides a method for preparing hop-flavored whole-wheat Pearson beer using the hop-flavored whole-wheat Pearson beer malt formula described in the above technical solution, which includes the following steps:

Select Pearson malt with light-colored caramel malt and water as the main raw materials, mix with the material to water ratio of 1: 3-1: 4, and perform two-stage saccharification at 62-72 ℃;

After saccharification, the saccharified mash is filtered at 73 ± 1 ℃ to obtain clear wort and boiled. During the boiling process, hops or hop products are added in batches. After boiling, the vortex precipitation is carried out, cooled to 8-10 ℃, and oxygenated at the same time Enter the following yeast for fermentation to obtain beer fermentation broth;

The beer fermentation broth was filtered through diatomaceous earth, packaged and sterilized to obtain hop-flavored whole wheat Pearson beer.

Preferably, the two-stage saccharification includes the first stage saccharification at 62-65 ° C and 30-60min and the second stage saccharification at 71-73 ° C and 10-30min, in which no external Source enzyme preparation.

As a preference, adding hops or hop products in portions during boiling specifically includes:

Hops or hops products were added at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes, respectively, the proportion of α-acid was 10-20%, 30-60%, 20-40%.

Preferably, the filtering of the saccharified mash includes the steps of refluxing the saccharified mash first, and then filtering after the clarified wort is obtained, wherein the speed at which the saccharified mash is refluxed and the saccharified mash are treated as clear wort The extraction speed ratio is 1: 1-1: 1.4.

Preferably, the oxygenation is connected to the following yeast for fermentation specifically including:

Oxygenate the wort after the precipitation and cooling, control the dissolved oxygen of wort 9-11mg / L, and connect the following yeast at the same time, the number of yeast in the full tank is controlled 15-15 million / ml, the main fermentation temperature is 8-11 ℃, Reduction temperature 8-13 ℃, fermentation time ≥15 days, cold storage temperature -2 ℃ -0 ℃, cold storage time ≥14 days.

The present application also provides a hop-flavored whole-wheat Pearson beer prepared according to the method described in the above technical solution.

Preferably, the original wort concentration of the beer is 10.5-11.5 ° P, the bitterness is 20-30EBC, the color is 6-9EBC, the true fermentation degree is between 65-68%, and the beer is heterogeneous Humulone accounted for ≤35%, and the total hop aroma content was ≥10μg / L.

Compared with the prior art, the advantages and positive effects of this application are:

The hop-flavored whole-wheat Pearson beer provided by this application optimizes the malt formula and hop formula, so that it retains the characteristics of high bitterness of Pearson beer, and has the bitterness and sweetness, and the coordination of bitterness. The characteristics of good, no bitterness and a certain hop aroma solve the current status of domestic hop-free whole wheat Pearson beer.

detailed description

The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present application, but not all the embodiments. Based on the embodiments in this application, all other embodiments obtained by a person of ordinary skill in the art without creative work fall within the scope of protection of this application. It should be noted that the "imported hops" in this application refers to hops with a country of origin other than China.

The embodiment of the present application provides a hop-flavored whole wheat Pearson beer malt formula, in which the selected malt adopts Pearson malt and light-colored caramel malt, and the selected hop adopts at least one imported hop, and its combination Humulone accounted for ≤30%, hop oil ≥0.5ml / 100g, of which, Pearson malt α-N content was 120-140mg / 100g, saccharification power was 250-300WK, color was 2.5-4.5EBC, and malt limit fermentation degree was 67 % -69%; light-colored caramel malt color 20-30EBC, 2,5-dimethyl-4-hydroxyfuranone (hereinafter referred to as DMHF) content 0.5-1.0mg / L; wheat prepared from the formula The total hop aroma content in the juice is ≥10μg / L, the original beer wort concentration is 10.5-11.5 ° P, and the bitterness is 20-30EBC.

The Pearson beer provided in the above embodiment is made of whole wheat, and the selected malt is mainly based on the Pearson malt made of two-sided barley, and is matched with light-colored caramel malt. Among them, Pearson malt accounts for 90% of the selected malt content -99%, light-colored caramel malt accounts for 1% -10% of the selected malt content; the selected hops use at least one imported hop, which requires the selected hops to have humulone ≤30%, hop oil ≥0.5 ml / 100g, the lower the proportion of humulone, the better the coordination of bitterness. The hops can be a single hop or a variety of mixed hops; in addition, the beer formula does not require the use of rice, corn and other accessories , And without adding exogenous enzyme preparations, combined with the specific requirements for malt and hops, and the final total hop aroma content, wort concentration, and bitter taste requirements, the beer prepared has the bitterness, sweetness, bitterness and bitterness. Certain hop characteristics will solve the current situation of domestic hop-free whole wheat Pearson beer.

In a preferred embodiment, the hops or hop products are bitter, fragrant or bitter, and are selected from at least one of hops from Germany, the Czech Republic or the United States, such as Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, At least one of Herkules, Magnum, Perle, Tettnanger, Nμgget, and Sparter Select. The hop varieties listed in this embodiment are usually mixed with varieties with a humulone proportion greater than 30% and varieties with a humulone proportion less than 30%, to ensure that the hops formula has a humulone proportion ≤ 30%, hop oil ≥0.5ml / 100g. This is mainly considering that the lower the proportion of humulone, the better the coordination of bitterness, which helps the final beer product to have bitterness and sweetness, good coordination of bitterness, no after-bitterness, hop oil ≥0.5ml / 100g It is beneficial for the product to have certain hop characteristics.

The embodiments of the present application also provide a method for preparing hop-flavored whole-wheat Pearson beer using the hop-flavored whole-wheat Pearson beer malt formula described in the above embodiment, which includes the following steps:

S1: Select Pearson malt with light-colored caramel malt and water as the main raw materials, and use the ratio of material to water (that is, the total mass of Pearson malt and light-colored caramel malt to the water mass ratio) 1: 3-1: 4. , Carry out two-stage saccharification at 62-72 ℃;

In this step, when the malt is mixed with water, the requirements for the temperature of the malt are different, that is, the dry crushed malt is discharged at 50-55 ° C, and the wet crushed malt is discharged at 62-65 ° C to ensure that the malt is crushed. Take advantage of. In addition, in this step, the saccharification process is optimized as a two-stage saccharification, which can not only ensure the decomposition of starch, but also facilitate the control of the wort maximum fermentation degree.

S2: After saccharification, the saccharified mash is filtered at 73 ± 1 ℃ to obtain clear wort and boiled. During the boiling process, hops or hop products are added in batches. After boiling, the gyroprecipitation is carried out, cooled to 8-10 ℃, and charged Oxygen is connected to the following yeast for fermentation to obtain beer fermentation broth.

In this step, the saccharified mash is filtered by refluxing and then filtered to ensure that the suspended substances in the saccharified mash are fully precipitated and separated, and the concentration of the mixed wort after filtering is 9.0-10.5 ° P. In addition, in order to ensure the full use of hops, the hops or hops products are added in a stepwise manner. It is preferable to add hops or hops products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes, respectively, and ensure the α-acid each time. The proportions are 10-20%, 30-60%, 20-40% respectively; in addition, after the hops are added, in order to achieve the desired hops aroma, after the boiling is completed, the pump is still circulated for 0-10min for the steam stop and reflux process Then, the gyration precipitation is performed, and the gyration time can be adjusted appropriately according to the gyration effect, preferably 20min-30min, at this time, the wort concentration of the resulting wort is 10.5-11.5 ° P.

S3: The beer fermentation broth is filtered through diatomite, packaged and sterilized to obtain hop-flavored whole wheat Pearson beer.

In a preferred embodiment, the two-stage saccharification includes a first stage saccharification at 62-65 ° C and 30-60min and a second stage saccharification at 71-73 ° C and 10-30min, wherein, during the entire saccharification process No exogenous enzyme preparation is added. In this embodiment, optimizing the two-stage saccharification process can not only ensure the decomposition of starch, but also facilitate the control of the wort's limit fermentation degree. Through the above adjustment, the wort limit fermentation degree can be controlled between 67% -69%, and finally the real beer fermentation degree (hereinafter referred to as RDF) is between 65% -68%, and the appearance sugar degree is 1.8-2.3 ° P between.

In a preferred embodiment, filtering the saccharified mash includes the steps of refluxing the saccharified mash first, and then filtering after the clarified wort is obtained, wherein the speed at which the saccharified mash is refluxed and the saccharified mash are treated as clear After the wort is extracted, the speed ratio is 1: 1-1: 1.4. In this embodiment, in order to ensure that the boiled wort is clarified wort to the greatest extent, the method of first refluxing and then filtering is adopted when filtering the mash mash, at the same time, the reflux speed of the mash and the mash treatment In order to limit the speed of extraction after wort clarification, it is understandable that the speed ratio can be adjusted within the above range according to actual production conditions.

In a preferred embodiment, the oxygenation is connected to the following yeast for fermentation specifically including:

Oxygenate the wort after the precipitation and cooling, control the dissolved oxygen of wort 9-11mg / L, and connect the following yeast at the same time, the number of yeast in the full tank is controlled 15-15 million / ml, the main fermentation temperature is 8-11 ℃, Reduction temperature 8-13 ℃, fermentation time ≥15 days, cold storage temperature -2 ℃ -0 ℃, cold storage time ≥14 days. In this embodiment, the parameter conditions involved in the step of fermenting oxygen into the following yeast for fermentation are limited to ensure that the product obtained after fermentation is the expected product. It can be understood that the limitation of the above parameter conditions can be slightly adjusted within the above-defined range according to actual production conditions.

The examples of the present application also provide a hop-flavored whole-wheat Pearson beer prepared according to the above method. The original wort concentration of this beer is 10.5-11.5 ° P, the bitterness is 20-30EBC, and the color is 6 -9EBC, RDF is 65-68%, and the proportion of isohumulone in the beer is ≤35%, the total hop aroma content is ≥10μg / L, so that it retains the characteristics of high bitterness of Pearson beer At the same time, the taste has the characteristics of good coordination and bitterness, bitterness / alcohol ester flavor, and no bitterness. It solves the current unsatisfactory bitterness of the whole-wheat Pearson beer, the lack of aroma and the drinkability. Strong status quo.

In order to more clearly introduce the hop-flavored whole wheat Pearson beer malt formula, the obtained beer and the preparation method thereof provided in the examples of the present application, the following will be described in conjunction with specific examples.

Example 1

With barley malt (Farmer Sebastian Pilt Malt 30% -49%, Falmer Quench Pearson Malt 25% -30%, Gamay Copeland Pearson Malt 25% -30%, light-colored caramel malt CaraHell 1% -10% ), Water as the main raw material, after crushing → saccharification → filtration → boiling (Hallertauer Tradition 36%, Hersbrucker 64%) → convoluted precipitation → cooling → oxygenation → addition of the following yeast → fermentation → filtration → sterilization → 10.5 ° P Hops-flavored whole wheat Pearson beer.

Example 2

With barley malt (Farmer Sebastian Pilt Malt 30% -49%, Falmer Quench Pearson Malt 25% -30%, Gamay Copeland Pearson Malt 25% -30%, light-colored caramel malt CaraHell 1% -10% ), Water is the main raw material, after crushing → saccharification → filtration → boiling (hopper Hallertauer Tradition 100%) → convolution precipitation → cooling → oxygenation → addition of the following yeast → fermentation → filtration → sterilization → 10.5 ° P hop flavor full McPearson beer.

Example 3

The main raw materials are barley malt (Fermai Irina Pille malt 65% -69%, Wheat Copeland Pearson malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing → mashing → Filtration → boiling (Hallertauer Tradition 36%, Hersbrucker 64%) → Cycloprecipitation → Cooling → Oxygenation → Adding the following yeast → Fermentation → Filtration → Sterilization → 10.5 ° P hop-flavored whole wheat Pearson beer is obtained.

Example 4

The main raw materials are barley malt (Fermai Irina Pille malt 65% -69%, Wheat Copeland Pearson malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing → mashing → Filtration → boiling (Hallertauer Tradition 100%) → Cycloprecipitation → Cooling → Oxygenation → Adding the following yeast → Fermentation → Filtration → Sterilization → 10.5 ° P hop-flavored whole wheat Pearson beer.

Example 5

The main raw materials are barley malt (Fermai Irina Pille malt 65% -69%, Wheat Copeland Pearson malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing → mashing → Filtration → boiling (Hallertauer Tradition 100%) → Cycloprecipitation → Cooling → Oxygenation → Add the following yeast → Fermentation → Filtration → Sterilization → 11.5 ° P hop flavor whole wheat Pearson beer.

Physical and chemical detection of hop-flavored whole wheat Pearson beer

Table 1 Physical and chemical detection results of hops used in Examples 1-5

Test items	HallertauerTradition	Hersbrucker
Proportion of humulone	29	19
Hop oil ml / 100g	0.6	0.8

Table 2 Aroma detection results of wort hops prepared in Examples 1-5

Test items	Example 1	Example 2	Example 3	Example 4	Example 5
Geraniene	17.08	15.29	20.45	15.29	3.13
R-(－)-linalol	12.77	5.08	13.45	5.08	3.03
S-(+)-linalol	1.58	0.96	1.51	0.96	0.55

α-terpineol	3.32	2.57	3.71	2.57	1.37
Nerol	1.54	0.35	1.17	0.35	0.60
S-(+)-citronellol	0.01	0.02	0.02	0.02	0.00
R-(－)-citronellol	0.00	0.02	0.03	0.02	0.00
Geraniol	6.41	2.34	6.04	2.34	6.42
Citronellyl acetate	0.22	0.28	0.19	0.28	2.91
Humulene	1.74	1.69	1.80	1.69	17.95
Nerol	0.02	0.03	0.02	0.03	0.15
Trans nerol	0.10	0.02	0.05	0.02	0.05
Stilene oxide	0.87	0.22	0.76	0.22	0.33
Humulene Oxide Ⅱ	0.78	0.10	0.91	0.10	0.34
Total hop aroma	46.44	28.97	50.11	28.97	36.83

Table 3 Test results of hop-flavored whole-wheat Pearson beer prepared in Examples 1-5

It can be seen from the data in Table 1-2 that the hops and malt used in Examples 1-5 of the present application all meet the setting standards for hops and malt in the hop-flavored whole wheat Pearson beer malt formula, and from the data in Table 3, Based on the setting of the selected components in the formula, the hop content of the whole-wheat Pearson beer wort prepared by the formula is ≥10μg / L, and the original wort concentration in the beer is 10.5-11.5 ° P The bitterness is 20-30EBC, the proportion of isohumulone in beer is ≤35%, and the RDF is between 65% -68%, which meets the requirements of the hop-flavored whole wheat Pearson beer. For Pearson beer, the higher the content of hop aroma components, the more obvious the hop aroma of beer; the lower the proportion of isocolione, the better the bitterness of the beer, that is, the bitterness is strong, but not bitter; RDF effect The residual sugar in the beer is too much, the body of the wine is not full-bodied, and the residual sugar is too little, the body of the wine is too light, so the RDF is controlled at 65% -68%, and the refreshment is the best.

Flavor evaluation

The hop flavor type whole wheat Pearson beer obtained in the above Examples 1-5 was subjected to flavor evaluation and measurement, and the results are shown in Table 4.

Table 4 Flavor evaluation results of hop-flavored whole wheat Pearson beer products obtained in Examples 1-5

It can be seen from the results in Table 4 that the whole-wheat Pearson beer provided in the examples of the present application has the characteristics of obvious hop aroma, bitterness and sweetness, good coordination of bitterness, and no after-bitterness. Due to the relatively low tolerance of domestic consumers to bitterness, the hop-flavored whole-wheat Pearson beer provided in the examples of the present application not only retains the high bitter taste characteristics of European Lager beer, but also meets the taste requirements of the Chinese people. It has the characteristics of bitterness, sweetness, no bitterness, and a certain hop aroma. It solves the current status of domestic hop-free whole wheat Pearson beer.

Claims (10)

1. A hop-flavored whole wheat Pearson beer malt formula, characterized in that the selected malt in the formula uses Pearson malt with light-colored caramel malt, the selected hops use at least one imported hop, and its combined humulone accounts for Ratio ≤30%, hop oil ≥0.5ml / 100g, of which, Pearson malt α-N content is 120-140mg / 100g, saccharification power is 250-300WK, color is 2.5-4.5EBC, and malt limit fermentation is 67% -69% ; Light-colored caramel malt color 20-30EBC, 2,5-dimethyl-4-hydroxyfuranone content 0.5-1.0mg / L; the total hop aroma content in wort prepared by the formula is ≥10μg / L, original beer wort concentration 10.5-11.5 ° P, bitterness 20-30EBC.
2. The hop-flavored whole wheat Pearson beer malt formulation according to claim 1, characterized in that the Pearson malt is mainly Pearson malt prepared from two-sided barley, accounting for 90% -99 of the selected malt content %, Light-colored caramel malt accounts for 1% -10% of the selected malt content.
3. The hop-flavored whole wheat Pearson beer malt formulation according to claim 1, wherein the hop or hop product is a bitter flower, fragrant flower or bitter-flavored combination, selected from at least one of Germany, Czech Republic or the United States A variety of imported hops, including at least one of Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, Nμgget, and SpalterSelect.
4. The method for preparing hop-flavored whole-wheat Pearson beer using the hop-flavored whole-wheat Pearson beer malt formula according to any one of claims 1 to 3, characterized in that it includes the following steps:

   Select Pearson malt with light-colored caramel malt and water as the main raw materials, mix with the material to water ratio of 1: 3-1: 4, and perform two-stage saccharification at 62-72 ℃;

   After saccharification, the saccharified mash is filtered at 73 ± 1 ℃ to obtain clear wort and boiled. During the boiling process, hops or hop products are added in batches. After boiling, the vortex precipitation is carried out, cooled to 8-10 ℃, and oxygenated at the same time Enter the following yeast for fermentation to obtain beer fermentation broth;

   The beer fermentation broth was filtered through diatomaceous earth, packaged and sterilized to obtain hop-flavored whole wheat Pearson beer.
5. The method according to claim 4, wherein the two-stage saccharification comprises a first stage saccharification at 62-65 ° C and 30-60min and a second stage saccharification at 71-73 ° C and 10-30min, Among them, no exogenous enzyme preparation is added during the entire saccharification process.
6. The method according to claim 4, wherein adding hops or hop products in portions during the boiling process specifically includes:

   Hops or hops products were added at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes, respectively, the proportion of α-acid was 10-20%, 30-60%, 20-40%.
7. The method according to claim 4, characterized in that the filtering of the saccharified mash comprises the steps of refluxing the saccharified mash first and then filtering after the clarified wort is obtained, wherein the speed of the reflux of the saccharified mash is the same as The saccharified mash is processed to clarify wort and the extraction speed ratio is 1: 1-1: 1.4.
8. The method according to claim 4, wherein the oxygenation is connected to the following yeast for fermentation specifically including:

   Oxygenate the wort after the precipitation and cooling, control the dissolved oxygen of wort 9-11mg / L, and connect the following yeast at the same time, the number of yeast in the full tank is controlled 15-15 million / ml, the main fermentation temperature is 8-11 ℃, Reduction temperature 8-13 ℃, fermentation time ≥15 days, cold storage temperature -2 ℃ -0 ℃, cold storage time ≥14 days.
9. The hop-flavored whole wheat Pearson beer prepared by the method according to any one of claims 4-8.
10. The hop-flavored whole wheat Pearson beer according to claim 9, characterized in that the original wort concentration of the beer is 10.5-11.5 ° P, the bitterness is 20-30EBC, the color is 6-9EBC, the real The degree of fermentation is between 65-68%, and the proportion of isohumulone in the beer is ≤35%, and the total hop aroma content is ≥10 μg / L.