CN106010847A - Method for brewing muddy whole-malt white beer - Google Patents
Method for brewing muddy whole-malt white beer Download PDFInfo
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- CN106010847A CN106010847A CN201610623258.6A CN201610623258A CN106010847A CN 106010847 A CN106010847 A CN 106010847A CN 201610623258 A CN201610623258 A CN 201610623258A CN 106010847 A CN106010847 A CN 106010847A
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Abstract
The invention provides a method for brewing muddy whole-malt white beer, belonging to the technical field of beer brewing. The muddy stability and foam stability of white beer can be effectively improved while good mouthfeel is realized. The brewing method provided by the invention comprises the processes such as weighing, saccharifying, boiling, precipitation, fermentation, cold storage, centrifugation, ultrahigh-pressure treatment, supplement of sterile carbon dioxide and bottling and covering. The method provided by the invention can be applied to a brewing process of muddy whole-malt white beer.
Description
Technical field
The present invention relates to beer brewing technology field, particularly relate to brewageing of a kind of Cloudy whole-malt white beer
Method.
Background technology
Wheat beer originates from Germany, generally refers to, with Fructus Tritici aestivi and water as primary raw material, use top fermentation
The medicated beer of method brew.Owing to how to remove yeast without filter progress, therefore wheat beer finished product is the most muddy
Turbid and present a kind of white milkiness state, therefore also referred to as white beer.It is unique that typical white beer has
Local flavor, and have the foam of exquisiteness and mellow mouthfeel, it is thus achieved that the favor of more and more consumers.
The peculiar flavour of wheat beer is mainly produced by 4-vinyl guaiacol (4-VG), its
It is to form the top fermented beer requisite special flavor composition such as white wheat medicated beer and sootiness medicated beer, can
Medicated beer is made to present Flos Caryophylli taste or smoke.At present, the 4-VG containing yeast white wheat medicated beer market sold
Content is all at below 5mg/L.
The foam of wheat beer is closely related with Fructus Hordei Germinatus kind, barms, wheat processed and brewing method etc..Egg
White matter is to affect the topmost material of foam, and high, the hydrophobin confrontation foam of middle-molecular-weihydroxyethyl is favourable,
Undue dissolve Fructus Hordei Germinatus, saccharifying time undue breaks down proteins, yeast autolysis, carbon dioxide content too low with
And excess fat acid content is all unfavorable to foam, high-temperature process is the most unfavorable to foam proteins simultaneously.At present,
That sells on market processes containing yeast white wheat medicated beer many employings pasteurize or instantaneous sterilization, therefore, and its
Holding property of bubble the best (< 220 seconds), is only slightly higher than the holding property of bubble of common bottom fermentation medicated beer.
But unlike common bottom fermentation medicated beer, homogenizing, strong and stable existence colloid is muddy
It it is one requisite qualitative characteristics of wheat beer.Along with the prolongation of period of storage, in white wheat medicated beer
Large particulate matter (yeast, carbohydrate and protein and the conjugate etc. of polyphenol) is gradually settled down to bottle
The end so that outward appearance is the most limpid, its product quality is had undesirable effect.Research finds, with bulky grain phase
Ratio, the granule of particle diameter≤1 μm has more preferable stability in turbid solution.The most existing steady about muddiness
The patent of sizing white beer production method, but relevant medicated beer after storage 5 months, 90 ° of turbidity values of supernatant are still
Less than 5EBC, its muddy stability is only slightly higher than like product on the market.
Therefore, how to develop a kind of new brewing method with guarantee white beer while there is fine mouthfeel,
Its muddy stability and holding property of bubble are effectively improved, and will become difficulty urgently to be resolved hurrily during white beer produces
Topic.
Summary of the invention
It is an object of the invention to provide the brewing method of a kind of Cloudy whole-malt white beer and by this wine
The method of making brewages the Cloudy whole-malt white beer obtained, it is possible to make white beer have the same of fine mouthfeel
Time, its muddy stability and holding property of bubble also are able to be effectively improved.
An aspect of of the present present invention provides the brewing method of a kind of Cloudy whole-malt white beer, including following step
Rapid:
Weigh the following raw material of percentage by weight: 50-70% Fructus Hordei Germinatus, 30-50% Fructus Tritici aestivi, and pulverize；
Add water in brew kettle, when temperature rises to 45-47 DEG C, add above-mentioned raw materials, enter protein hydrolysis rank
Section is also incubated 30 minutes, then raises temperature to 68 DEG C, is incubated 30 minutes；Then raise temperature to 72-74 DEG C again,
It is incubated 10 minutes；It is warming up to 78 DEG C after iodine examination is qualified, filters, wash grain, obtain wheat juice；
During Wort boiling, add hops or the hop product of wheat juice weight 0.05%, wheat juice of shaping
10-12°P；
After Wort cooling, after technique carries out convolution precipitation routinely, fermentation tank is sent in oxygenation, adds white wheat
Medicated beer top yeast TTA-22 or TTA-25, canful yeast number controls in 4.0-6.0 × 106Individual/mL, in
Ferment at a temperature of 20-25 DEG C of main ferment；
After fully fermenting 8-10 days, by the cold storage of wine liquid of fermentation acquisition, it is centrifuged off part top yeast,
Subsequently wine liquid is carried out ultra high pressure treatment, and in wine liquid, supplements aseptic carbon dioxide gland of bottling, to obtain final product
Finished product.
The raw material added in brew kettle and the mass ratio of water are 1:3-1:4.
During Wort boiling, boiling time is 60 minutes, and boiling intensity is 8-9%.
The pressure of described ultra high pressure treatment is 300-500MPa, and the process time is 5-15 minute.
After fully fermenting, when in wine liquid, biacetyl concentration is down to 0.1～0.15mg/L, cool the temperature to
0 DEG C of cold storage, after cold storage 10-15 days, is centrifuged off part top yeast, is maintained at by top yeast number
0.8-1.0×106Individual/mL.
Described hops or hop product are selected from Qingdao Flos Caryophylli or Ka Sikate hops.
Another aspect provides a kind of Cloudy whole wheat as described in above-mentioned any one technical scheme
The brewing method of bud white beer brewages the Cloudy whole-malt white beer obtained.
The invention provides the brewing method of a kind of Cloudy whole-malt white beer, compared to existing brewing method
For, the present invention passes through distinctive brewage process, makes the white beer of acquisition rich in character flavor compound 4-VG
And phenethanol, content is significantly higher than the white beer product of other brands both at home and abroad, therefore Flos Caryophylli taste and Flos Rosae Rugosae
The fragrance of flowers is strong, prominent, alcohol ester taste coordination simultaneously, mellow in taste, bitterness are soft, hence it is evident that be different from traditional
Bottom fermentation medicated beer, has good product typicality.It addition, this brewing method is simple to operation, utilize
Ultra high pressure treatment substitutes pasteurize conventional in Beer Production and instantaneous sterilization technology, can make the whole wheat of acquisition
Bud white beer, while meeting state health standards, forms more foam active protein, thus significantly carries
The holding property of bubble of high whole-malt white beer, gives the foaming properties that rich choice of products is fine and smooth and lasting.Meanwhile, also may be used
Increase particle diameter≤1 μm muddiness granule density in whole-malt white beer.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that
Described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are not making creative work premise
Lower obtained every other embodiment, broadly falls into the scope of protection of the invention.
The embodiment of one aspect of the present invention provides the brewing method of a kind of Cloudy whole-malt white beer, including
Following steps:
S1: weigh the following raw material of percentage by weight: 50-70% Fructus Hordei Germinatus, 30-50% Fructus Tritici aestivi, and pulverize；
In this step, after weighing above-mentioned raw materials, it need to be pulverized, so be conducive to little granular raw
Material is fully extracted in subsequent process, and effective ingredient is effectively suggested.If it is it is understood that added
The Fructus Hordei Germinatus amount entered the most within the above range, the most all can meet technique and produce needs, such as, adding of Fructus Hordei Germinatus
Entering amount can be 55%, 60%, 65% etc., and the addition of Fructus Tritici aestivi can be 35%, 40%, 45%,
But cited addition is not limited to above-mentioned cited, it is also possible to be any point in above-mentioned scope
Value.
S2: add water in brew kettle, adds above-mentioned raw materials when temperature rises to 45-47 DEG C, is incubated 30 points
Clock enters the protein hydrolysis stage, then raises temperature to 68 DEG C, is incubated 30 minutes；Then raise temperature to 72-74 DEG C again,
It is incubated 10 minutes；It is warming up to 78 DEG C after iodine examination is qualified, filters, wash grain, obtain wheat juice；
In this step, when temperature rises to 45-47 DEG C, add above-mentioned raw materials, enter the protein hydrolysis stage
And it is incubated 30 minutes, then protect relative to temperature is risen to more than 48 DEG C addition raw materials by prior art
For temperature enters the protein hydrolysis stage, at a temperature of this step, it is more beneficial for the precursor ferulic acid of 4-VG
Release, thus improve the 4-VG content in white beer finished product, thus the Flos Caryophylli of white beer finished product can be made
Taste and Rose Essentielle is stronger, prominent.
S3: during Wort boiling, adds hops or the hop product of wheat juice weight 0.05%, wheat of shaping
10-12 ° of P of juice；
S4: after Wort cooling, after technique carries out convolution precipitation routinely, fermentation tank is sent in oxygenation, adds little
Wheat white beer top yeast TTA-22 or TTA-25, canful yeast number controls in 4.0-6.0 × 106Individual/mL,
Ferment at a temperature of 20-25 DEG C of main ferment；
In this step, add in wheat juice is that the special top yeast of white wheat medicated beer ferments, its
In, the number of yeast during canful is controlled, add the yeast of q.s can ensure that wort fermentation fully,
Completely.It is understood that this step adds the top yeast model of specific model, both models
Yeast purchased from Du Mensi medicated beer institute of Germany, specific selection both top yeasts are in order to can be with high yield
4-VG, so that the mouthfeel of the final white beer obtained is stronger, prominent.
S5: after fully fermenting 8-10 days, by the cold storage of wine liquid of fermentation acquisition, is centrifuged off above part
Yeast, carries out ultra high pressure treatment subsequently, and supplements aseptic carbon dioxide gland of bottling in wine liquid wine liquid,
Get product.
In this step, ultra high pressure treatment is used to substitute at the pasteurize in conventional art or instantaneous sterilization
Reason, so while guaranteeing bactericidal effect, can significantly improve the holding property of bubble of the white beer of acquisition, simultaneously can
Substantially increasing the concentration of particle diameter≤1 μm muddiness granule in white beer finished product, these finely ground particle substances are due to molecule
Between Brownian movement can be suspended in the middle of medicated beer the most enduringly, thus keep muddy stability.
In one embodiment of this invention, the raw material added in brew kettle and the mass ratio of water are 1:3-1:4.
In the present embodiment, specifically illustrate the mass ratio between the raw material of addition and water, within the above range, can
Guarantee that the effective ingredient in raw material is fully extracted, thus beneficially the flavor components in white beer finished product is had
Effect obtains.It is understood that those skilled in the art can enter within the above range according to practical operation situation
Row slightly adjusts, such as, when the crushed rear granule of raw material is bigger, appropriate can add the consumption of flood；Otherwise,
When granule is less, can the consumption of moderate reduction water.In a preferred embodiment of the present embodiment, in brew kettle
The raw material added and the mass ratio of water are 1:3.2,1:3.5,1:3.8 etc..
In one embodiment of this invention, during Wort boiling, boiling time is 60 minutes, boils
Intensity is 8-9%.In the present embodiment, specifically illustrate boiling time and boil intensity, it can be ensured that wheat
Juice reacts with hops or hop product under conditions of fully boiling, and is so conducive to ferulic acid thermal decarboxylation to convert
For 4-VG.It is optimal conditions it is understood that above-mentioned about the Parameter Conditions in boiling part, ability
Field technique personnel the most slightly can adjust according to practical situation.
In one embodiment of this invention, the pressure of described ultra high pressure treatment is 300-500MPa, during process
Between be 5-15 minute.In the present embodiment, specifically illustrate about the pressure under ultra high pressure treatment and process
Time, it is to be understood that above-mentioned parameter condition is optimal conditions, can while guaranteeing bactericidal effect,
Significantly improve the holding property of bubble of the whole-malt white beer of acquisition, can substantially increase simultaneously particle diameter in white beer finished product≤
The concentration of 1 μm muddiness granule, improves muddy stability.Will also be appreciated that in order to obtain above-mentioned
Effect, the time that processes appropriateness should hold, long or too short is all not suitable for, all can affect whole structure.
In one embodiment of this invention, after fully fermenting, treat in wine liquid biacetyl concentration be down to 0.1～
During 0.15mg/L, cool the temperature to 0 DEG C of cold storage, after cold storage 10-15 days, be centrifuged off partial yeast,
Yeast number is maintained at 0.8-1.0 × 106Individual/mL.In the present embodiment, concrete, with biacetyl concentration
For index, when its concentration reaches preset range, carry out cold storage, be then centrifuged processing, the most only in vain
Member-retaining portion yeast in beer finished product.
In one embodiment of this invention, described hops or hop product are selected from Qingdao Flos Caryophylli or Ka Sikate wine
Flower.In the present embodiment, may be optionally added suitable hops or hop product, but be not limited thereto, also
Other rational hops or hop product well known by persons skilled in the art.
The embodiment of another aspect of the present invention provides a kind of Cloudy as described in above-mentioned any one embodiment
The brewing method of whole-malt white beer brewages the Cloudy whole-malt white beer obtained.By embodiment of the present invention system
The standby Cloudy whole-malt white beer Flos Caryophylli taste obtained and Rose Essentielle is strong, prominent, alcohol ester taste association simultaneously
Tune, mellow in taste, bitterness are soft, and product rich in abundant exquisiteness lasting foam, meanwhile, whole-malt
In white beer, μm muddiness granule density in particle diameter≤1 increases, and muddiness is stablized, and has good product stability.
It is more fully explained the Cloudy whole wheat that the embodiment of the present invention is provided below in conjunction with specific embodiment
The brewing method of bud white beer.
Embodiment 1
Weigh two kinds of raw materials according to the percentage by weight of 50% Fructus Hordei Germinatus, 50% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:3)；Treat that brew kettle temperature rises to 45 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Rise subsequently
Temperature, to 68 DEG C, is incubated 30min；It is warming up to 72 DEG C afterwards, is incubated 10min；Rise after iodine examination is qualified
Warm to 78 DEG C carry out wort filtration, wash grain, obtain wheat juice；Wheat juice weight is added during Wort boiling
Measuring 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
9%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-22, canful yeast number controls 5.0
×106Individual/mL, ferments at a temperature of the main ferment of 22 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.1mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 1.0 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 300MPa
Carry out ultra high pressure treatment, keep 15min to sterilize, the most backward medicated beer supplements aseptic titanium dioxide
Carbon gland of bottling, obtain finished product 1.
Embodiment 2
Weigh two kinds of raw materials according to the percentage by weight of 60% Fructus Hordei Germinatus, 40% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:3.5)；Treat that brew kettle temperature rises to 46 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Subsequently
It is warming up to 68 DEG C, is incubated 30min；It is warming up to 73 DEG C afterwards, is incubated 10min；After iodine examination is qualified
It is warming up to 78 DEG C carry out wort filtration, wash grain, obtains wheat juice；Wheat juice is added during Wort boiling
Weight 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
8%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-22, canful yeast number controls 4.0
×106Individual/mL, ferments at a temperature of the main ferment of 20 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.15mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 0.8 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 350MPa
Carry out ultra high pressure treatment, keep 12min to sterilize, the most backward medicated beer supplements aseptic titanium dioxide
Carbon gland of bottling, obtain finished product 2.
Embodiment 3
Weigh two kinds of raw materials according to the percentage by weight of 70% Fructus Hordei Germinatus, 30% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:4)；Treat that brew kettle temperature rises to 47 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Rise subsequently
Temperature, to 68 DEG C, is incubated 30min；It is warming up to 74 DEG C afterwards, is incubated 10min；Rise after iodine examination is qualified
Warm to 78 DEG C carry out wort filtration, wash grain, obtain wheat juice；Wheat juice weight is added during Wort boiling
Measuring 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
9%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-22, canful yeast number controls 6.0
×106Individual/mL, ferments at a temperature of the main ferment of 25 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.12mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 1.0 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 400MPa
Carry out ultra high pressure treatment, keep 10min to sterilize, the most backward medicated beer supplements aseptic titanium dioxide
Carbon gland of bottling, obtain finished product 3.
Embodiment 4
Weigh two kinds of raw materials according to the percentage by weight of 55% Fructus Hordei Germinatus, 45% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:3.2)；Treat that brew kettle temperature rises to 45 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Subsequently
It is warming up to 68 DEG C, is incubated 30min；It is warming up to 72 DEG C afterwards, is incubated 10min；After iodine examination is qualified
It is warming up to 78 DEG C carry out wort filtration, wash grain, obtains wheat juice；Wheat juice is added during Wort boiling
Weight 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
8%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-25, canful yeast number controls 5.0
×106Individual/mL, ferments at a temperature of the main ferment of 23 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.14mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 0.9 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 450MPa
Carry out ultra high pressure treatment, keep 8min to sterilize, the most backward medicated beer supplements aseptic carbon dioxide
And gland of bottling, obtain finished product 4.
Embodiment 5
Weigh two kinds of raw materials according to the percentage by weight of 65% Fructus Hordei Germinatus, 35% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:3.8)；Treat that brew kettle temperature rises to 45 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Subsequently
It is warming up to 68 DEG C, is incubated 30min；It is warming up to 73 DEG C afterwards, is incubated 10min；After iodine examination is qualified
It is warming up to 78 DEG C carry out wort filtration, wash grain, obtains wheat juice；Wheat juice is added during Wort boiling
Weight 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
9%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-25, canful yeast number controls 4.0
×106Individual/mL, ferments at a temperature of the main ferment of 24 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.1mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 1.0 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 500MPa
Carry out ultra high pressure treatment, keep 5min to sterilize, the most backward medicated beer supplements aseptic carbon dioxide
And gland of bottling, obtain finished product 5.
Embodiment 6
Weigh two kinds of raw materials according to the percentage by weight of 60% Fructus Hordei Germinatus, 40% Fructus Tritici aestivi, will weigh
Raw material pulverizing, be added thereto to water (material-water ratio is 1:3.5)；Treat that brew kettle temperature rises to 47 DEG C
Time add above brewing materials, insulation 30min enters above cold induced proteins rest stage；Subsequently
It is warming up to 68 DEG C, is incubated 30min；It is warming up to 74 DEG C afterwards, is incubated 10min；After iodine examination is qualified
It is warming up to 78 DEG C carry out wort filtration, wash grain, obtains wheat juice；Wheat juice is added during Wort boiling
Weight 0.05% Ka Sikate (Cascade) hops, boiling time is 60 minutes, boils intensity and is
9%, shape 10-12 ° of P of wheat juice；After after Wort cooling, technique carries out convolution precipitation routinely, oxygenation is sent
Entering fermentation tank, add white wheat medicated beer special top yeast TTA-25, canful yeast number controls 5.0
×106Individual/mL, ferments at a temperature of the main ferment of 22 DEG C；When in wine liquid, biacetyl is down to
Cooling the temperature to cold storage when 0 DEG C during 0.15mg/L, cold storage carries out centrifugal treating removal part after 10 days
Yeast, makes yeast number be maintained at 1.0 × 106Individual/mL；Subsequently to wine liquid under the high pressure of 500MPa
Carry out ultra high pressure treatment, keep 10min to sterilize, the most backward medicated beer supplements aseptic titanium dioxide
Carbon gland of bottling, obtain finished product 6.
Performance test
The common white medicated beer sold on the white beer that embodiment of the present invention 1-6 is prepared and existing market
And flavor data and the physical and chemical index of external certain brand white beer are detected, result such as table 1
Shown in.
The contrast of the white beer that table 1 embodiment of the present invention 1-6 prepares and some brand white beer both at home and abroad
4-VG content from table 1, in the white beer finished product that embodiment of the present invention 1-6 is provided
And phenethanol content is obviously higher than other brand both at home and abroad, finished product Flos Caryophylli taste and Flos Rosae Rugosae are aromatic
Strongly fragrant, prominent, alcohol ester taste coordination simultaneously, mellow in taste, bitterness are soft；Additionally, compared to both at home and abroad its
Its brand, the embodiment of the present invention is brewageed the holding property of bubble of the finished product obtained and is significantly improved, be can reach 230
More than Miao, and in fresh white medicated beer, the muddy grain amount of particle diameter≤1 μm can reach 10 μ g/500mL
Above, effectively improve compared to this respect in existing white beer, and, at room temperature storage 5
After individual month, 90 ° of turbidity values (EBC) of white wheat medicated beer supernatant are still greater than 10, thus can be illustrated as
Product muddiness has good stability.
Sensory test
The finished product being brewageed the method provided by embodiment 1-6 becomes with other brand both at home and abroad
After product carry out sensory test, judged by 8 national taster and determine, embodiment of the present invention 1-6
The finished product local flavor brewageed is mellow, fragrance is harmonious, without obvious flavor defect.
Claims (7)
1. the brewing method of a Cloudy whole-malt white beer, it is characterised in that comprise the following steps:
Weigh the following raw material of percentage by weight: 50-70% Fructus Hordei Germinatus, 30-50% Fructus Tritici aestivi, and pulverize；
Add water in brew kettle, when temperature rises to 45-47 DEG C, add above-mentioned raw materials, enter protein hydrolysis rank
Section is also incubated 30 minutes, then raises temperature to 68 DEG C, is incubated 30 minutes；Then raise temperature to 72-74 DEG C again,
It is incubated 10 minutes；It is warming up to 78 DEG C after iodine examination is qualified, filters, wash grain, obtain wheat juice；
During Wort boiling, add hops or the hop product of wheat juice weight 0.05%, wheat juice of shaping
10-12°P；
After Wort cooling, after technique carries out convolution precipitation routinely, fermentation tank is sent in oxygenation, adds white wheat
Medicated beer top yeast TTA-22 or TTA-25, canful yeast number controls in 4.0-6.0 × 106Individual/mL, in
Ferment at a temperature of 20-25 DEG C of main ferment；
After fully fermenting 8-10 days, by the cold storage of wine liquid of fermentation acquisition, it is centrifuged off part top yeast,
Subsequently wine liquid is carried out ultra high pressure treatment, and in wine liquid, supplements aseptic carbon dioxide gland of bottling, to obtain final product
Finished product.
Brewing method the most according to claim 1, it is characterised in that the raw material added in brew kettle
It is 1:3-1:4 with the mass ratio of water.
Brewing method the most according to claim 1, it is characterised in that during Wort boiling,
Boiling time is 60 minutes, and boiling intensity is 8-9%.
Brewing method the most according to claim 1, it is characterised in that the pressure of described ultra high pressure treatment
Power is 300-500MPa, and the process time is 5-15 minute.
Brewing method the most according to claim 1, it is characterised in that after fully fermenting, treats wine
When biacetyl concentration is down to 0.1～0.15mg/L in liquid, cool the temperature to 0 DEG C of cold storage, cold storage 10-15 days
After, it is centrifuged off part top yeast, top yeast number is maintained at 0.8-1.0 × 106Individual/mL.
Brewing method the most according to claim 1, it is characterised in that described hops or hop product
Selected from Qingdao Flos Caryophylli or Ka Sikate hops.
7. the brewing method of the Cloudy whole-malt white beer as described in any one of claim 1-6 is made
Make the Cloudy whole-malt white beer obtained.
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| CN108410681A (en) * | 2018-06-19 | 2018-08-17 | 青岛啤酒股份有限公司 | A kind of production method and gained hops Spirit of hops Spirit |
| CN108504481A (en) * | 2018-06-19 | 2018-09-07 | 青岛啤酒股份有限公司 | A kind of production method and gained beer Spirit assembled alcoholic drinks of beer Spirit assembled alcoholic drinks |
| CN108753530A (en) * | 2018-06-19 | 2018-11-06 | 青岛啤酒股份有限公司 | A kind of production method and gained hops whiskey of hops whiskey |
| CN108823015A (en) * | 2018-06-19 | 2018-11-16 | 青岛啤酒股份有限公司 | A kind of production method and gained wheat perfume (or spice) Spirit of wheat perfume (or spice) Spirit |
| CN110655998A (en) * | 2019-10-25 | 2020-01-07 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free white beer and preparation method thereof |
| CN111088130A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | Wheat white beer brewing method |
| CN111996086A (en) * | 2020-09-07 | 2020-11-27 | 劳特巴赫(菏泽)啤酒股份有限公司 | Production method for fermenting white beer by double-strain two-tank method |
| CN115806865A (en) * | 2022-12-29 | 2023-03-17 | 青岛啤酒股份有限公司 | Method for preparing beer with high alcoholic strength by using freeze concentration technology and obtained product |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410681A (en) * | 2018-06-19 | 2018-08-17 | 青岛啤酒股份有限公司 | A kind of production method and gained hops Spirit of hops Spirit |
| CN108504481A (en) * | 2018-06-19 | 2018-09-07 | 青岛啤酒股份有限公司 | A kind of production method and gained beer Spirit assembled alcoholic drinks of beer Spirit assembled alcoholic drinks |
| CN108753530A (en) * | 2018-06-19 | 2018-11-06 | 青岛啤酒股份有限公司 | A kind of production method and gained hops whiskey of hops whiskey |
| CN108823015A (en) * | 2018-06-19 | 2018-11-16 | 青岛啤酒股份有限公司 | A kind of production method and gained wheat perfume (or spice) Spirit of wheat perfume (or spice) Spirit |
| CN108753530B (en) * | 2018-06-19 | 2021-06-01 | 青岛啤酒股份有限公司 | Production method of hop whisky and obtained hop whisky |
| CN110655998A (en) * | 2019-10-25 | 2020-01-07 | 青岛啤酒股份有限公司 | 0.0% vol alcohol-free white beer and preparation method thereof |
| CN111088130A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | Wheat white beer brewing method |
| CN111996086A (en) * | 2020-09-07 | 2020-11-27 | 劳特巴赫(菏泽)啤酒股份有限公司 | Production method for fermenting white beer by double-strain two-tank method |
| CN115806865A (en) * | 2022-12-29 | 2023-03-17 | 青岛啤酒股份有限公司 | Method for preparing beer with high alcoholic strength by using freeze concentration technology and obtained product |
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Application publication date: 20161012 Assignee: Tsingtao Brewery Shanghai Minhang Co., Ltd. Assignor: TSINGTAO BREWERY Co.,Ltd. Contract record no.: X2023980037608 Denomination of invention: A Brewing Method of Turbid Whole Malt White Beer Granted publication date: 20190430 License type: Common License Record date: 20230704 Application publication date: 20161012 Assignee: QINGDAO BEER XI'AN HANS GROUP CO.,LTD. Assignor: TSINGTAO BREWERY Co.,Ltd. Contract record no.: X2023980037617 Denomination of invention: A Brewing Method of Turbid Whole Malt White Beer Granted publication date: 20190430 License type: Common License Record date: 20230706 |