WO2020078126A1 - Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor - Google Patents

Abstract

An alcohol/ester-balanced all-malt Pilsner beer and a preparation method therefor, relating to the technical field of beer, and able to solve the problems of high higher alcohol content, unbalanced alcohol and ester flavors, and poor drinkability in current all-malt Pilsner beers. In the present alcohol/ester-balanced all-malt Pilsner beer, a Pilsner malt combined with a pale roasted malt, and hops having a cohumulone content of less than or equal to 30% are used as ingredients, and the beer is produced by means of bottom fermentation. The original wort gravity of the beer is 10.5–11.5°P, the original wort α-N content is less than 180mg/L, the bitterness is 20–30 EBC, higher alcohols are less than 80mg/L, the color is 6-9 EBC, and the RDF is between 65–68%. The isocohumulone content of the beer is less than or equal to 35%, and the alcohol/ester ratio is 5–7. The present beer recipe can be used in the production of the alcohol/ester-balanced all-malt Pilsner beer.

Description

Alcohol ester coordinated whole wheat Pearson beer and preparation method thereof Technical field

The present application belongs to the field of beer technology, in particular to an alcohol-ester coordinated whole wheat Pearson 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, with the characteristics of bitterness, sweetness, and flavor coordination, especially its Bitterness coordination, alcohol ester coordination 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 flavor of alcohol ester is outstanding. Therefore, how to optimize the formula of Pearson beer so that it retains the characteristics of high bitterness of European Lager beer At the same time, it can meet the taste requirements of the Chinese people. It has the characteristics of bitterness, sweetness, no bitterness, and alcohol ester flavor coordination is not outstanding. It solves the current domestic whole wheat Pearson beer high alcohol and ester flavor substances are too rich, affecting Pearson beer. The current status of drinkability will be an important subject studied by those skilled in the art.

Summary of the invention

This application proposes an alcohol-ester coordinated whole-wheat Pearson beer and its preparation method. This beer retains the characteristics of high bitterness of Pearson beer, while having a bitter taste, bitterness / alcohol ester flavor The characteristics of good coordination and no pains have solved the current situation of high content of high-grade alcohol, uncoordinated flavor of alcohol esters, and poor drinkability of domestic whole wheat Pearson beer.

In order to achieve the above purpose, the present application provides an alcohol ester coordinated whole wheat Pearson beer, the beer uses Pearson malt with light-colored caramel malt and hops with a proportion of humulone ≤30% as a raw material, by Prepared by the following fermentation method, the original wort concentration of the beer is 10.5-11.5 ° P, the original wort α-N content is less than 180mg / L, the bitterness is 20-30EBC, the higher alcohol is less than 80mg / L, and the color is 6 -9EBC, the true degree of fermentation is between 65-68%, and the ratio of isohumulone in the beer is ≤35%, and the ratio of alcohol to ester is 5-7.

Preferably, the total alcohol content in the beer is 50-80 mg / L, and the total ester content is 9-13 mg / L.

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 Pearson malt α-N content is 120-140mg / 100g, the saccharification power is 250-300WK, the color is 2.5-4.5EBC, the malt limit fermentation degree is 67% -69%; the light-colored caramel malt color is 20- 30EBC, 2,5-dimethyl-4-hydroxyfuranone content 0.5-1.0mg / L.

The present application also provides a method for preparing an alcohol-ester coordinated whole wheat Pearson beer according to the above technical solution, which includes the following steps:

Pearson malt is used with light-colored caramel malt and water as the main raw materials. The material-to-water ratio is 1: 3-1: 4, and the two-stage saccharification is carried out at 62-72 ℃. During the saccharification process, the wort α-N content is controlled. Less than 180mg / L;

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 liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain an alcohol-ester coordinated 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.

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 hops or hops products are bitter flowers, fragrant flowers, or bitter-scented, and are selected from at least one of Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, Nugget, and SpalterSelect .

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 an alcohol-ester coordinated whole wheat Pearson beer prepared according to the method described in the above technical solution.

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

The alcohol-ester coordinated whole wheat Pearson beer provided by this application optimizes the malt formula, hop formula, yeast strain and fermentation process, so that it retains the characteristics of high bitterness of Pearson beer and has a bitter taste. The characteristics of refreshing sweetness, bitterness / alcohol ester flavor coordination, and no bitterness have solved the current situation of high alcohol content, uncoordinated alcohol ester flavor, and poor drinkability in domestic 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.

The examples of the present application provide an alcohol-ester coordinated whole-wheat Pearson beer. The beer uses Pearson malt with light-colored caramel malt and hops with a proportion of humulone ≤30% as raw materials, and is prepared by the following fermentation method It is obtained that the original wort concentration of the beer is 10.5-11.5 ° P, the original wort α-N content is less than 180mg / L, the bitterness is 20-30EBC, the higher alcohol is less than 80mg / L, and the color is 6-9EBC, The true degree of fermentation (hereinafter referred to as RDF) is between 65-68%, and the ratio of isohumulone in the beer is ≤35%, and the ratio of alcohol to ester is 5-7.

In the above embodiment, the bitterness of 20-30EBC can make the beer have a stronger bitterness, and the lower the content of isocolione, the better the quality of bitterness. For the whole wheat Pearson beer, isocolione The content ≤35% can make the beer have a strong bitterness, but not bitterness; RDF affects the residual sugar in the beer, the residual sugar is too much, the body is mellow and unpleasant, the residual sugar is too little, and the wine is light, so RDF Controlled at 65% -68%, the refreshment is the best.

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 humulone of hops accounts for ≤30%, the lower the proportion of humulone, the better the coordination of bitterness , Where hops can be a single hop or a variety of mixed hops; in addition, this beer formula does not require the use of rice, corn and other auxiliary materials, and does not add external enzyme preparations, combined with the specific malt requirements and the final obtained The requirements of wort concentration, bitterness, etc. The prepared beer has the characteristics of bitterness and refreshing sweetness, good coordination of bitterness and alcohol ester flavor, no after-bitterness, which solves the current high content of high alcohol in the whole wheat Pilsner beer. Alcohol ester flavor is not harmonious and not drinkable.

In a preferred embodiment, the Pearson malt α-N content is 120-140mg / 100g, the saccharification power is 250-300WK, the color is 2.5-4.5EBC, the malt limit fermentation degree is 67% -69%; the light color caramel malt color 20-30EBC, 2,5-dimethyl-4-hydroxyfuranone (hereinafter referred to as DMHF) content 0.5-1.0mg / L, through the restrictions on the selected Pearson malt, to ensure that the taste of the resulting product meets the expected taste.

In addition, in a preferred embodiment, the content of total alcohol and total ester in beer is further limited, for example, the content of total alcohol in beer is 50-80 mg / L, and the content of total ester is 9-13 mg / L. The total alcohol is too high, the body of the wine is mellow, easy to pick up, not conducive to refreshment; too high total esters, outstanding ester flavor, also affects the refreshment; therefore, the total alcohol content is controlled at 50-80mg / L, the total ester content is 9- 13mg / L.

The embodiments of the present application also provide a method for preparing an alcohol-ester coordinated whole wheat Pearson beer according to the above embodiments, including 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. , Two-stage saccharification is carried out at 62-72 ℃, and the content of α-N of wort is controlled to be less than 180mg / L during the saccharification process.

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 for two-stage saccharification, and the traditional low-temperature saccharification protein rest process is cancelled, which can control the wort α-N content to be less than 180 mg / L, and at the same time ensure the decomposition of starch, which is also conducive to wort maximum fermentation Degree of control.

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 ℃, while charging 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 utilization of hops, 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. In addition, after hops are added, in order to achieve The required hop aroma, after the boiling is completed, the pump is still circulated for 0-10min to perform the steam-stop reflux process, and then the cyclone precipitation is performed. The swirl time can be adjusted appropriately according to the cyclone effect, preferably 20min-30min. The juice concentration is 10.5-11.5 ° P.

In this step, the lower yeast added is not specifically limited, as long as the lower yeast variety can ensure smooth and normal fermentation and produce a Pearson beer with alcohol-ester coordination, that is, Pearson beer with an alcohol-ester ratio of 5-7 .

S3: The beer fermentation broth is filtered through diatomaceous earth, and then packaged and sterilized to obtain an alcohol-ester coordinated 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 adjustments, the traditional saccharification and low-temperature protein rest process is cancelled, so that the wort α-N content can be controlled to be less than 180mg / L, and the wort limit fermentation degree can be controlled between 67% -69%, and finally the finished wine RDF can be achieved. Between 65% -68%, the appearance sugar content is between 1.8-2.3 ° P.

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 hop or hop product is bitter, fragrant or bitter, and is selected from Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, Nugget and SpalterSelect At least one. The hop varieties listed in this embodiment are those in which humulone accounts for more than 30% and those in which humulone accounts for less than 30%, and finally ensures that the hop formula contains humulone ≤30% That's it. This is mainly because the lower the proportion of humulone, the better the coordination of bitterness, which helps the final beer product have the characteristics of bitterness and sweetness, good coordination of bitterness, and no after-bitterness.

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.

In order to more clearly introduce the alcohol-ester coordinated whole wheat Pearson 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 Alcohol ester coordinated 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 as the main raw material, after crushing → saccharification → filtration → boiling (hopper Hallertauer Tradition 100%) → convolution precipitation → cooling → oxygenation → adding the following yeast → fermentation → filtration → sterilization → 10.5 ° P alcohol ester coordination type Whole wheat Pearson 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 → Add the following yeast → Fermentation → Filtration → Sterilization → 10.5 ° P alcohol ester coordinated whole wheat Pearson beer.

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 → Add the following yeast → Fermentation → Filtration → Sterilization → 10.5 ° P alcohol ester coordinated 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 alcohol ester coordinated whole wheat Pearson beer.

Physical and chemical detection of alcohol-ester coordinated whole wheat Pearson beer

Table 1 Partial physical and chemical detection results of malt used in Examples 1-5

Table 2 Physical and chemical detection results of hops used in Examples 1-5

Test items	HallertauerTradition	Hersbrucker
Proportion of humulone	29	19

Table 3 Test results of alcohol ester coordinated whole wheat Pearson beer prepared in Examples 1-5

Test items	Example 1	Example 2	Example 3	Example 4	Example 5
Original wort concentration	10.5 ° P	10.5 ° P	10.5 ° P	10.5 ° P	11.5 ° P
Bitterness	22.5	21.6	20	20.7	25
Proportion of isohumulone	32.26	34.64	30.03	35	34.96
RDF	66.2%	66.8%	65.3%	65.6%	65%
α-N content	180	179	176	178	172
Higher alcohol	70	70	64	64	75
Alcohol-ester ratio	5.8	6.4	6.4	6.4	7

It can be known 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 alcohol ester coordinated 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 concentration of raw wort of the prepared whole wheat Pearson beer is 10.5-11.5 ° P, the bitterness is 20-30EBC, and the proportion of isohumulone in the beer ≤35%, RDF is between 65% -68%, all in line with the requirements of the expected alcohol-ester coordinated whole wheat Pearson beer. For Pearson beer, the lower the proportion of isocolione, the better the bitterness of the beer, that is, the bitterness is strong, but not bitter; RDF affects the residual sugar in the beer, the residual sugar is too much, and the body is mellow Unsatisfactory, too little residual sugar, light body, so RDF is controlled at 65% -68%, the best refreshing. The total alcohol is too high, the body of the wine is mellow, easy to pick up, not conducive to refreshment; too high total esters, outstanding ester flavor, also affects the refreshment; therefore, the total alcohol content is controlled at 50-80mg / L, the total ester content is 9- 13mg / L.

Flavor evaluation

The alcohol-ester coordinated 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 5.

Table 4 Flavor evaluation results of alcohol ester coordinated 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 bitterness and refreshing, good coordination of bitterness, and no after-bitterness. Due to the relatively low tolerance of domestic consumers to bitterness, the alcohol-ester coordinated whole wheat Pearson beer provided by the examples of this application not only retains the high bitter taste characteristics of European Lager beer, but also can meet the taste requirements of Chinese people. It has the characteristics of bitter and refreshing sweetness, and the coordination of alcohol ester flavor is not outstanding, and it does not suffer from bitterness. It solves the current situation of high alcohol content, uncoordinated alcohol ester flavor, and poor drinkability of domestic whole wheat Pearson beer.

Claims (10)

1. Alcohol ester coordinated whole wheat Pearson beer, characterized in that the beer uses Pearson malt with light-colored caramel malt and hops with a proportion of humulone ≤30% as raw materials, which is prepared by the following fermentation method. The original wort concentration of beer is 10.5-11.5 ° P, the original wort α-N content is less than 180mg / L, the bitterness is 20-30EBC, the higher alcohol is less than 80mg / L, the color is 6-9EBC, the true fermentation degree is Between 65-68%, and the proportion of isohumulone in the beer is ≤35%, and the ratio of alcohol to ester is 5-7.
2. The alcohol-ester coordinated whole wheat Pearson beer according to claim 1, wherein the content of the total alcohol in the beer is 50-80 mg / L, and the content of the total ester is 9-13 mg / L.
3. The alcohol-ester coordinated whole wheat Pearson beer 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.
4. The alcohol-ester coordinated whole wheat Pearson beer according to claim 1 or 3, characterized in that the Pearson malt α-N content is 120-140mg / 100g, the saccharification power is 250-300WK, and the color is 2.5-4.5EBC , The malting limit fermentation degree is 67% -69%; the light-colored caramel malt color is 20-30EBC, and the content of 2,5-dimethyl-4-hydroxyfuranone is 0.5-1.0mg / L.
5. The method for preparing an alcohol ester coordinated whole wheat Pearson beer according to any one of claims 1 to 4, characterized in that it includes the following steps:

   Pearson malt is used with light-colored caramel malt and water as the main raw materials. The material-to-water ratio is 1: 3-1: 4, and the two-stage saccharification is carried out at 62-72 ℃. During the saccharification process, the wort α-N content is controlled. Less than 180mg / L;

   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 liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain an alcohol-ester coordinated whole wheat Pearson beer.
6. The method according to claim 5, 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.
7. The method according to claim 5, characterized in that 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.
8. The method according to claim 5, 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. The saccharified mash is processed to clarify wort and the extraction speed ratio is 1: 1-1: 1.4.
9. The method according to claim 5, wherein the hop or hop product is bitter, fragrant or bitter, and is selected from Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger , Nugget and Sparter Select at least one.
10. The method according to claim 5, characterized in that 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.