WO2020181743A1 - Malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and preparation method thereof - Google Patents

Abstract

A malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and a preparation method thereof. The invention adopts ale malt in combination with chocolate malt and roasted barley, wherein the ale malt has a color value of 5.5-7.5 EBC, and has a diastatic power greater than or equal to 220 WK, the chocolate malt has a color value of 900-1100 EBC, and the roasted barley has a color value of 1100-1300 EBC. Wort prepared and obtained thereby has a concentration of 10-12°P, a real degree of fermentation greater than or equal to 68%, a bitterness value of 20-35 EBC, and a color value of 100-150 EBC.

Description

Whole wheat light dark beer malt formula, obtained beer and preparation method thereof Technical field

This application belongs to the technical field of beer, and in particular relates to a whole-wheat light-sweet dark beer malt formula, the obtained beer and a preparation method thereof.

Background technique

Dark beer enjoys the reputation of "dark milk". The national standard defines beer with a beer color above 41EBC, which is mainly divided into three categories: Schwarzbier, Porter and Stout. Schwarzbier is fermented with yeast from the bottom and has a lighter taste; Porter and Stout are fermented with yeast from the top and the taste is more mellow. Under normal circumstances, dark beer is dark black, the original wort concentration is 12°P-20°P, the alcohol content is ≥4.5% vol, and the taste is mellow and slightly sweet.

The main reason why the dark beer has a prominent burnt aroma, a burnt smell, a mellow taste, and a slightly sweet taste is that the dark beer uses a large amount of burnt malt and rye malt in the production process, and these two kinds of malt are made through malting. It is obtained by high-temperature drying during the process. Therefore, the products of Maillard reaction are more and darker than ordinary malt, which can give dark beer a deep color and a burnt and burnt flavor; but high-temperature drying will also affect the malt. Enzymes are destroyed, so dark beer that does not use exogenous glucoamylase is usually low in fermentation and high in residual sugar. Therefore, dark beer has the characteristics of slightly sweet and mellow taste, resulting in dark beer with a strong flavor and taste. Not suitable for the problem of polydrinking. Based on this, how to ensure that the produced dark beer not only has the typical burnt aroma of dark beer, the flavor of chocolate and coffee, but also has no burnt taste, high fermentation degree, and low residual sugar without adding exogenous glucoamylase. , The taste is light and refreshing, which will be an important topic for those skilled in the art.

Summary of the invention

The present application proposes a whole-grain light dark beer malt formula, the obtained beer and a preparation method thereof. The beer not only has the typical burnt aroma of dark beer, the flavors of chocolate and coffee, but also has no burnt taste and high fermentation degree. It has low residual sugar and light taste, which solves the current situation of no whole-wheat light-sweet dark beer in China.

In order to achieve the above-mentioned purpose, the application provides a whole-wheat light and refreshing dark beer malt formula. In the formula, the selected malt adopts Al malt with chocolate malt and roasted barley, wherein the Al malt color is 5.5-7.5 EBC , Saccharification power ≥ 220WK; chocolate malt color 900-1100EBC, roasted barley color 1100-1300EBC; the wort concentration of the wort prepared by the formula is 10-12°P, the ultimate fermentation degree ≥ 68%, bitterness Quality 20-35EBC, chromaticity 100-150EBC.

Preferably, the added amount of the Aier malt accounts for 89-93% of the total selected malt, the added amount of chocolate malt accounts for 1%-8% of the total selected malt, and the added amount of roasted barley accounts for the selected malt. 1%-8% of the total.

The present application also provides a method for preparing whole-grain light dark beer by using the whole-grain light dark beer malt formula described in the above technical solution, which includes the following steps:

Select Al malt with chocolate malt, roasted barley, and water as the main raw materials. After crushing the malt raw materials, mix them with a material-to-water ratio of 1:3-1:4, and perform two-stage saccharification at 62-73°C. No addition is required in the saccharification process. Exogenous enzyme preparation;

After saccharification, filter the saccharified mash at 76±1°C to obtain clarified wort and boil it. During the boiling process, add hops or hop products in batches. After boiling, perform cyclotron precipitation, cool to 16-18°C and oxygenate at the same time. Enter the above yeast for fermentation to obtain beer fermentation liquid;

After filtering the beer fermentation broth, it is diluted or not diluted to 10-12°P, packaged and sterilized to obtain whole wheat light and refreshing dark beer.

Preferably, the two-stage saccharification includes the first stage saccharification at 62-65°C and 80-100 min and the second stage saccharification at 71-73°C and 20-40 min, wherein no external saccharification is added during the entire saccharification process. Source enzyme preparation.

Preferably, adding hops or hop products in batches during the boiling process specifically includes:

Add hops or hop products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes.

Preferably, the hops or hop products are bitter flower, fragrant flower or bitter-flavor type.

Preferably, the oxygenation and access to the above yeast for fermentation specifically includes:

Oxygenate the wort after cyclotron precipitation and cooling, control the dissolved oxygen of the wort to 8-10mg/L, and at the same time connect to the above yeast, the number of yeast in the full tank is controlled to be 6-15 million/ml, and the main fermentation temperature is 16-20℃, The reduction temperature is 16-20℃, after diacetyl is reduced to 0.05mg/L, the temperature will be lowered to -2℃-0℃, and the cold storage time is ≥4 days.

The application also provides a whole-wheat light dark beer prepared according to the method described in the above technical solution.

Preferably, the original wort concentration of the beer is 10-12°P, the bitterness is 15-25EBC, the color is 80-140EBC, the true fermentation degree is ≥66%, and the appearance sugar content is ≤2.4°P.

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

The whole-grain light refreshing dark beer malt formula provided in this application optimizes the raw material formula, so that it can achieve the typical flavor of dark beer, caramel, chocolate, and coffee without adding any exogenous glucoamylase. The flavor has achieved the characteristics of no burnt and refreshing taste, which solves the current situation of traditional dark beer that the flavor and taste are heavy and not suitable for multi-drinking.

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, rather than all the embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of this application.

The embodiment of the application provides a whole wheat light and refreshing dark beer malt formula. In the formula, the selected malt uses Al malt with chocolate malt and roasted barley, wherein the Al malt color is 5.5-7.5 EBC, and the saccharification power ≥220WK; chocolate malt color 900-1100EBC, roasted barley color 1100-1300EBC; the wort prepared by the formula has a wort concentration of 10-12°P, a limit of fermentation ≥68%, and a bitterness of 20- 35EBC, chroma 100-150EBC.

The whole wheat light and refreshing dark beer malt formula provided in the above embodiments is made of whole wheat, and the selected malt is mainly composed of Al malt, which is matched with chocolate malt and roasted barley. Among them, the amount of Al malt added accounts for the selected malt. 89-93% of the total amount of malt, the addition amount of chocolate malt accounts for 1%-8% of the total selected malt, and the addition amount of roasted barley accounts for 1%-8% of the total selected malt. This is mainly due to the fact that Ayre malt has higher color than ordinary malt, and its saccharification power is close to normal malt. Using Ayre malt can reduce the usage of dark malt, reduce the burnt taste, and increase the ultimate fermentation degree of dark beer wort; Using high-color chocolate malt and roasted barley together can reduce the amount of burnt malt, increase the malt saccharification power of the formula, ensure the ultimate fermentation degree of wort ≥ 68%, and contribute to the unique chocolate and coffee flavors of dark beer. In addition, the beer formula does not need to use rice, corn and other auxiliary materials, and does not add exogenous enzyme preparations, combined with the specific raw material requirements and the final wort concentration, bitterness, color and limit fermentation requirements, it is prepared The obtained beer has the typical flavors of dark beer, caramel, chocolate, and coffee flavors, and realizes the characteristics of no burnt taste and refreshing taste, which solves the current situation that traditional dark beer has a heavy flavor and taste and is not suitable for multi-drinking.

The embodiment of the present application also provides a method for preparing a whole-grain light dark beer using the whole-grain light dark beer malt formula described in the above embodiment, including the following steps:

S1: Use Aier malt with chocolate malt, roasted barley and water as the main raw materials. After crushing the malt raw materials, the ratio of material to water (that is, the total mass of Aier malt, chocolate malt and roasted barley and the mass ratio of water) 1: 3-1:4 mixing, two-stage saccharification at 62-73℃, no exogenous enzyme preparation is added during saccharification;

In this step, each malt needs to be fully crushed and then mixed with water in a ratio of 1:3-1:4 to ensure full utilization of the malt. In addition, in this step, the saccharification process is optimized to two-stage saccharification, which not only ensures the decomposition of starch, but also facilitates the control of the limit fermentation degree of wort.

S2: After saccharification, filter the saccharified mash at 76±1°C to obtain clarified wort and boil it. Add hops or hop products in batches during the boiling process. After boiling, perform cyclone precipitation, cool to 16-18°C, and charge at the same time. Oxygen is fed into the above yeast for fermentation to obtain beer fermentation broth.

In this step, the saccharified mash is filtered to ensure that the suspended substances in the saccharified mash are fully precipitated and separated. In addition, in order to ensure the full utilization of hop substances, the addition of hops or hop products is added in batches. It is preferable to add hops or hop products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes. Adjust appropriately according to the gyration effect, for example, it can be 20min-30min, and the wort concentration of the wort obtained at this time is 10-12°P.

S3: The beer fermentation liquid is filtered and diluted to 10-12°P, packaged and sterilized to obtain whole wheat light and refreshing dark beer.

In a preferred embodiment, the two-stage saccharification includes the first stage saccharification at 62-65°C and 80-100 minutes and the second stage saccharification at 71-73°C and 20-40 minutes, 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 ultimate fermentation degree of wort.

In a preferred embodiment, the hops or hop products are bitter flower, fragrant flower or bitter-flavor type. It is understandable that the hop varieties selected in this embodiment only need to satisfy the hop bitterness coordination and help the final beer product to have the characteristics of burnt aroma, no burnt smell, and light taste.

In a preferred embodiment, the oxygenation and access to the above yeast for fermentation specifically includes:

Oxygenate the wort after cyclotron precipitation and cooling, control the dissolved oxygen of the wort to 8-10mg/L, and at the same time connect to the above yeast, the number of yeast in the full tank is controlled to be 6-15 million/ml, and the main fermentation temperature is 16-20℃, The reduction temperature is 16-20℃, after diacetyl is reduced to 0.05mg/L, the temperature will be lowered to -2℃-0℃, and the cold storage time is ≥4 days. In this embodiment, the parameter conditions involved in the step of adding oxygen to the above yeast for fermentation are limited to ensure that the product obtained after fermentation is the expected product. It is understandable that the limitation on the above parameter conditions can be slightly adjusted within the above limited range according to actual production conditions.

The embodiment of the application also provides a whole wheat light refreshing dark beer prepared according to the above method. The original wort concentration of the beer is 10-12°P, the bitterness is 15-25 EBC, and the color is 80- 140EBC, true fermentation degree (hereinafter referred to as RDF) ≥66%, appearance sugar content ≤2.4°P, so that it can not only achieve the typical flavor of dark beer, caramel, chocolate, and coffee, but also achieve no burnt taste and refreshing taste The characteristics of the traditional dark beer have solved the current situation that the traditional dark beer has a heavy flavor and taste and is not suitable for multi-drinking.

In order to more clearly and in detail introduce the whole-grain light dark beer malt formula, the resulting beer and the preparation method thereof provided in the examples of the present application, the following will describe in conjunction with specific examples.

Example 1

Using Aier malt 92%, chocolate malt 3.5%, roasted barley 4.5%), water as raw materials, crushed → saccharified → filtered → boiled (add hops in batches, boil the final wort concentration 10°P) → whirl precipitation → cool → Oxygenate → add the above yeast → ferment → filter → sterilize → get 10°P whole wheat light and refreshing dark beer.

Example 2

With 91% Aier malt, 1% chocolate malt, 8% roasted barley), water as raw materials, crushed → saccharified → filtered → boiled (add hops in batches, boil the final wort concentration 10°P) → whirl precipitation → cool → Oxygenate → add the above yeast → ferment → filter → sterilize → get 10°P whole wheat light and refreshing dark beer.

Example 3

Using Aier malt 91%, chocolate malt 8%, roasted barley 1%), water as raw materials, crushed → saccharified → filtered → boiled (add hops in batches, boil the final wort concentration 10°P) → whirl precipitation → cool → Oxygenate → add the above yeast → ferment → filter → sterilize → get 10°P whole wheat light and refreshing dark beer.

Example 4

Using Aier malt 93%, chocolate malt 2%, roasted barley 5%), water as raw materials, crushed → saccharified → filtered → boiled (adding hops in batches, and the final wort concentration is 12°P) → cyclotron precipitation → cooling → Oxygenate→add the above yeast→fermentation→filter→sterilize→12°P whole wheat light and refreshing dark beer.

Example 5

Using Aier malt 89%, chocolate malt 7%, roasted barley 4%), water as raw materials, crushed → saccharified → filtered → boiled (adding hops in batches, and the final wort concentration is 12°P) → cyclotron precipitation → cooling → Oxygenate→add the above yeast→fermentation→filter→sterilize→12°P whole wheat light and refreshing dark beer.

Physical and chemical testing of whole wheat light dark beer

Table 1 Some physical and chemical test results of the raw materials used in Examples 1-5

Test items	Al Malt	Chocolate Malt	Roasted barley
Chroma EBC	7.0	950	1150
Saccharification power WK	235	/	/

Table 2 Physical and chemical test results of the wort obtained in Examples 1-5

Test items	Example 1	Example 2	Example 3	Example 4	Example 5
Ultimate fermentation degree%	68.3	68.1	68.8	69	68
Wort concentration °P	10	10	10	12	12
Chroma EBC	110	125	100	123	128

Table 3 Test results of whole wheat light beer prepared in Examples 1-5

Test items	Example 1	Example 2	Example 3	Example 4	Example 5
Original wort concentration °P	10	10	10	12	12
Chroma EBC	100	118	80	112	118
Bitterness EBC	17	15	17	20	20
RDF%	66.2%	66.3%	66.8%	67.2%	66%
Appearance Brix °P	1.95	1.95	1.93	2.2	2.3

It can be seen from the data in Table 1 that the malt used in Examples 1-5 of the present application meets the set standards for malt in the whole-wheat light dark beer formula, and the data in Table 2-3 shows that based on the selected group in the formula The setting of the score is such that the wort concentration of the prepared wort is 10-12°P, the ultimate fermentation degree is ≥68%, the bitterness is 20-35EBC, and the color is 100-150EBC; The original wort concentration of cool dark beer is 10-12°P, the bitterness is 15-25EBC, the color is 80-140EBC, the RDF≥66%, the appearance sugar content is ≤2.4°P, which meets the expected taste and flavor of the prepared dark beer. Taste requirements.

Flavor Evaluation

The whole wheat light refreshing dark beer obtained in the foregoing Examples 1-5 was subjected to flavor evaluation and determination, and the results are shown in Table 4.

Table 4 Flavor evaluation results of whole wheat light and refreshing dark beer products obtained in Examples 1-5

It can be seen from the results in Table 4 that the whole-wheat light dark beer provided in the examples of this application not only has the typical flavors of dark beer, caramel, chocolate, and coffee, but also has the characteristics of non-burnt and refreshing taste, which solves the traditional dark beer. The beer flavor and taste are too heavy, not suitable for the current situation of polydrinking.

Claims (9)

1. The whole wheat light refreshing dark beer malt formula is characterized in that the selected malt in the formula uses Al malt with chocolate malt and roasted barley, wherein the Al malt color is 5.5-7.5 EBC, and the saccharification power is ≥220WK; chocolate The wort color is 900-1100EBC, the color of roasted barley is 1100-1300EBC; the wort concentration of the wort prepared by the formula is 10-12°P, the ultimate fermentation degree is ≥68%, the bitterness is 20-35EBC, and the color is 100-150EBC.
2. The whole wheat light and refreshing dark beer malt formula according to claim 1, wherein the added amount of the Al malt accounts for 89-93% of the total selected malt, and the added amount of chocolate malt accounts for the selected malt. 1%-8% of the total, roasted barley added 1%-8% of the total selected malt.
3. The method for preparing whole-grain light-refresh dark beer using the whole-grain light-refresh dark beer malt formula of claim 1 or 2, characterized in that it comprises the following steps:

   Select Al malt with chocolate malt, roasted barley, and water as the main raw materials. After crushing the malt raw materials, mix them with a material-to-water ratio of 1:3-1:4, and perform two-stage saccharification at 62-73°C. No addition is required in the saccharification process. Exogenous enzyme preparation;

   After saccharification, filter the saccharified mash at 76±1°C to obtain clarified wort and boil it. During the boiling process, add hops or hop products in batches. After boiling, perform cyclotron precipitation, cool to 16-18°C and oxygenate at the same time. Enter the above yeast for fermentation to obtain beer fermentation liquid;

   After filtering the beer fermentation broth, it is diluted or not diluted to 10-12°P, packaged and sterilized to obtain whole wheat light and refreshing dark beer.
4. The method according to claim 3, wherein the two-stage saccharification comprises the first stage saccharification at 62-65°C and 80-100 min and the second stage saccharification at 71-73°C and 20-40 min, Among them, no exogenous enzyme preparation is added during the entire saccharification process.
5. The method according to claim 3, wherein the stepwise addition of hops or hop products during the boiling process specifically comprises:

   Add hops or hop products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes.
6. The method according to claim 3 or 5, wherein the hops or hop products are bitter flower, fragrant flower, or bitter-flavor type.
7. The method according to claim 3, characterized in that, the oxygenation and access to the upper yeast for fermentation specifically comprises:

   Oxygenate the wort after cyclotron precipitation and cooling, control the dissolved oxygen of the wort to 8-10mg/L, and at the same time connect to the above yeast, the number of yeast in the full tank is controlled to be 6-15 million/ml, and the main fermentation temperature is 16-20℃, The reduction temperature is 16-20℃, after diacetyl is reduced to 0.05mg/L, the temperature will be lowered to -2℃-0℃, and the cold storage time is ≥4 days.
8. Whole wheat light refreshing dark beer prepared according to the method of any one of claims 3-7.
9. The whole wheat light refreshing dark beer according to claim 8, wherein the original wort concentration of the beer is 10-12°P, the bitterness is 15-25EBC, the color is 80-140EBC, and the beer is really fermented Degree ≥66%, appearance sugar content ≤2.4°P.