WO2020078128A1

WO2020078128A1 - Bitter-refreshing whole wheat pilsener beer and preparation method thereof

Info

Publication number: WO2020078128A1
Application number: PCT/CN2019/104105
Authority: WO
Inventors: 尹花; 董建军; 钱中华; 邢磊; 常宗明; 黄树丽; 胡孝丛; 刘晓琳; 李梅; 张宇昕
Original assignee: 青岛啤酒股份有限公司
Priority date: 2018-10-16
Filing date: 2019-09-03
Publication date: 2020-04-23
Also published as: CN109207288A

Abstract

Provided are a bitter-refreshing whole wheat Pilsener beer and a preparation method thereof, belonging to the technical field of beer, which can solve the present situation that there is no bitter-refreshing whole wheat Pilsener beer in China. The bitter-refreshing whole wheat Pilsener beer is prepared by using Pilsener malt and light-colored charred malt as raw materials through the following fermentation method, the original wort concentration of the beer is 10.5-11.5 ° P, the bitterness is 20-30 EBC, the chromaticity is 6-9EBC, the RDF is between 65-68%, and the isohumulone ratio in the beer is ≤35%. The preparation method can be applied in the production of the bitter-refreshing whole wheat Pilsener beer.

Description

Bitter type whole wheat pilsner beer and preparation method thereof

Technical field

The present application belongs to the field of beer technology, and in particular relates to a bitter and refreshing 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, 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 6-12 EBC, and the coordination of bitterness is not good. Therefore, how to improve Pearson beer so that it retains the characteristics of the high bitterness of European Lager beer and can meet the needs of Chinese people The taste requirements have the characteristics of bitterness and bitterness, and no bitterness. Solving the current status of domestic no-bitterness and whole wheat Pearson beer will be an important subject studied by those skilled in the art.

Summary of the invention

This application proposes a bitter and crisp whole wheat Pearson beer and its preparation method. This beer retains the characteristics of high bitterness of Pearson beer, and at the same time has the taste of bitterness and sweetness, good coordination of bitterness, no The characteristics of after-bitter have solved the current status of domestic no-bitter and refreshing whole wheat Pearson beer.

In order to achieve the above purpose, the present application provides a bitter and refreshing whole-wheat Pearson beer, the beer is made from Pearson malt and light-colored caramel malt as raw materials, and is prepared by the following fermentation method, and the original wort concentration of the beer It 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 proportion of isohumulone in the beer is ≤35%.

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

Preferably, among the raw materials, Pearson malt accounts for 90% -99% of the content of the raw material, and light-colored caramel malt accounts for 1% -10% of the content of the raw material.

Preferably, the Pearson malt has an α-N content of 120-140mg / 100g, a saccharification power of 250-300WK, a color of 2.5-4.5EBC, and a malt fermentation limit of 67% -69%; Malt color 20-30EBC, 2,5-dimethyl-4-hydroxyfuranone content 0.5-1.0mg / L.

The present application also provides a method for preparing a bitter-sweet whole wheat Pearson beer according to 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 liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain a bitter type 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 , The humulone of the hops or hops products accounted for ≤30%.

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.

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

The bitter and refreshing full-scale Pearson beer provided by this application is made from Pearson malt and light-colored caramel malt as the raw material, and is produced by the following fermentation method. The resulting beer retains the characteristics of Pearson beer with high bitterness and taste. The characteristics of bitter and refreshing sweetness, good coordination of bitterness, and no bitterness have solved the current status of domestic no-bitter and refreshing 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 embodiments of the present application provide a bitter and refreshing whole-wheat Pearson beer. The beer is made from Pearson malt and light-colored caramel malt as raw materials, and is prepared by the following fermentation method. The original wort concentration of the beer is 10.5- At 11.5 ° P, the bitterness is 20-30EBC, the color is 6-9EBC, the true fermentation degree (hereinafter referred to as RDF) is between 65-68%, and the proportion of isohumulone in the beer is ≤35%.

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 Pearson malt made from French 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; in addition, this beer formula does not require the use of rice, corn and other auxiliary materials, and does not add exogenous enzyme preparations, combined with specific defined beer The original wort concentration, bitterness, color, RDF and the proportion of isocommon humulone require that the prepared beer has the characteristics of bitterness and sweetness. The status quo of no bitter and refreshing whole wheat Pearson beer.

It can be understood that the above examples limit the relevant parameters for obtaining the beer, not only that, but further limit the raw materials for preparing the above beer, as in a preferred embodiment, the Pearson The alpha-N content of malt is 120-140mg / 100g, the saccharification power is 250-300WK, the color is 2.5-4.5EBC, the malt fermentation limit is 67% -69%; the light-colored caramel malt color is 20-30EBC, The content of 2,5-dimethyl-4-hydroxyfuranone (hereinafter referred to as DMHF) is 0.5-1.0mg / L; for hops, humulone is also required to account for ≤30%, which is multi-directional from the raw materials and hops. Limited 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 embodiment of the present application also provides a method for preparing the bitter-sweet whole-wheat Pearson beer according to the above embodiment, 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 ° C.

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 ℃, 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, still start the pump circulation 0-10min for steam stop and reflux process, and then carry out the swirling precipitation, the swirling time can be adjusted according to the swirling effect, preferably 20min-30min, at this time the wort wheat The juice concentration is 10.5-11.5 ° P.

S3: The beer fermentation liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain a bitter type 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 finished wine RDF can be achieved between 65% -68%, and 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 selected hop varieties listed in this embodiment are usually mixed with varieties with a humulone ratio of more than 30% and varieties with a humulone ratio of less than 30%. The ratio of ketone is ≤30%. 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, which specifically includes: oxygenating the wort after precipitation and cooling, controlling the dissolved oxygen of wort 9-11 mg / L, and simultaneously accessing the following yeast, full The number of yeasts in the tank is controlled at 15-18 million / ml, the main fermentation temperature is 8-11 ℃, the reduction temperature is 8-13 ℃, the fermentation time is ≥15 days, the cold storage temperature is -2 ℃ -0 ℃, and the cold storage time is ≥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 bitter type whole wheat Pearson beer provided by the examples of the present application and the preparation method thereof, 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 Bitter type 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 → to get 10.5 ° P bitter type 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 bitter 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 → It is 10.5 ° P bitter 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 bitter whole wheat Pearson beer.

Physical and chemical detection of bitter and cool whole wheat Pearson beer

Table 1 Partial physical and chemical detection results of bitter-sweet whole wheat Pearson beer obtained in Examples 1-5

It can be seen from the data in Table 1 that the raw wort concentration of the bitter tonic whole wheat Pearson beer prepared in the examples of the present application is 10.5-11.5 ° P, the bitterness is 20-30EBC, the RDF is between 65% -68%, and the appearance The sugar content is 1.8 ° P-2.3 ° P, the proportion of isohumulone is ≤35%, the total alcohol is 50-80mg / L, and the total ester is 9-13mg / L, all in line with the expected bitterness of whole wheat Pearson beer. Claim.

Flavor evaluation

The bitterness-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 2.

Table 2 Flavor evaluation results of bitter and crisp whole wheat Pearson beer products obtained in Examples 1-5

It can be seen from the results in Table 2 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 bitterness. Due to the relatively low tolerance of domestic consumers to bitterness, the bitter and refreshing 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 meets the taste requirements of the Chinese people. It has the characteristics of bitterness and bitterness, and it does not suffer from bitterness. It solves the current situation of no bitterness and whole wheat Pearson beer in China.

Claims

Bitter type whole wheat Pearson beer, characterized in that the beer is made from Pearson malt and light-colored caramel malt as raw materials, and is prepared by the following fermentation method, and 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 proportion of isohumulone in the beer is ≤35%.
The bitter refreshing 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.
The bitter and refreshing whole wheat Pearson beer according to claim 1, wherein the raw material Pearson malt accounts for 90% -99% of the content of the raw material, and the light-colored caramel malt accounts for the content of the raw material 1% -10%.
The bitter type whole wheat Pearson beer according to claim 1 or 3, characterized in that the Pearson malt has an α-N content of 120-140mg / 100g, a saccharification power of 250-300WK, and a color of 2.5 -4.5EBC, the malt limit fermentation degree is 67% -69%; the light-colored caramel malt color is 20-30EBC, the content of 2,5-dimethyl-4-hydroxyfuranone is 0.5-1.0mg / L.
The preparation method of bitter-sweet whole-wheat Pearson beer according to any one of claims 1 to 4, characterized in that it comprises 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 liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain a bitter type whole wheat Pearson beer.
The preparation method according to claim 5, characterized in that 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 , In which, no exogenous enzyme preparation is added during the entire saccharification process.
The preparation 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.
The preparation 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, wherein the speed of the reflux of the saccharified mash After being treated with saccharified mash to clarify wort, the extraction speed ratio is 1: 1-1: 1.4.
The preparation method according to claim 5, wherein the hops or hops products are bitter flowers, fragrant flowers or bitter fragrant types, selected from Hallertauer Tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, In at least one of Tettnanger, Nugget and Spalter Select, the humulone of the hop or hop product accounts for ≤30%.
The preparation 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.