CN106281822A - A kind of method of stability contorting wheat juice bitterness - Google Patents
A kind of method of stability contorting wheat juice bitterness Download PDFInfo
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- CN106281822A CN106281822A CN201610674074.2A CN201610674074A CN106281822A CN 106281822 A CN106281822 A CN 106281822A CN 201610674074 A CN201610674074 A CN 201610674074A CN 106281822 A CN106281822 A CN 106281822A
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- wheat juice
- hops
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- alpha
- bitterness
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of method that the invention discloses stability contorting wheat juice bitterness, specific as follows: 1), by blending wort yield in efficiency test hops and blending wort concentration, sizing wheat juice aimed concn is set；2), the hot wheat juice yield of sizing is determined according to blending wort yield, blending wort concentration, sizing wheat juice aimed concn；3) the alpha acid total amount should added in wheat juice, is obtained according to hot wheat juice yield of shaping, hops utilization rate, target bitterness value；4), hops addition is calculated by alpha acid total amount.The method of the present invention is stably controlled wheat juice bitterness value.
Description
Technical field
The present invention relates to brewing field, a kind of method of stability contorting wheat juice bitterness.
Background technology
Bitterness, as one of the key character of medicated beer, is mainly given by the iso-α-acid in hops.Iso-α-acid mainly passes through
Alpha-acid in hops isomerization during Wort boiling is formed.But hot wheat juice yield, the different hops due to the every batch of saccharifying
The alpha-acid content of batch, moisture content are different, if the hops addition with kind wheat juice is all simple with same wheat juice yield, same to wine
Flower addition is added, then can cause the fluctuation that wheat juice bitterness value is big, affect the concordance of beer acerbity.
Summary of the invention
A kind of method that the invention provides stability contorting wheat juice bitterness.A kind of stability contorting wheat juice that the present invention provides is bitter
The method of taste mainly by prediction shape hot wheat juice yield, according to different the alpha-acid content of hops, moisture content, determine wine through calculating
Flower addition, it is ensured that stablize with the bitterness value of kind wheat juice and meet the technical standards.
The technical scheme that the present invention provides is: a kind of method of stability contorting wheat juice bitterness, comprises the following steps:
1), by blending wort yield in efficiency test hops and blending wort concentration, sizing wheat juice target rich is set
Degree；
2), the hot wheat juice yield of sizing is determined according to blending wort yield, blending wort concentration, sizing wheat juice aimed concn；
3) alpha-acid, obtaining should adding in wheat juice according to hot wheat juice yield of shaping, hops utilization rate, target bitterness value is total
Amount；
4), hops addition is calculated by alpha-acid total amount.
It should be noted that above-mentioned calculating prediction is shaped, hot wheat juice production formula is:
Prediction sizing hot wheat juice yield=blending wort yield × blending wort concentration ÷ sizing wheat juice aimed concn.
It should be noted that the above-mentioned alpha-acid total amount formula that should add in wheat juice that calculates is:
Alpha-acid total amount=prediction sizing hot wheat juice yield × target bitterness value ÷ hops utilization rate %
It should be noted that the above-mentioned formula calculating hops addition is:
Hops addition=alpha-acid total amount ÷ alpha-acid content % ÷ (1-moisture content %)；Wherein, during alpha-acid content % is hops
The weight percent content of alpha-acid, moisture content % is the weight percent content of water in hops.
The method of this programme can effectively control the bitterness value of medicated beer, reaches to control multiple batches of beer acerbity value stabilization
Target.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme is described in further detail, but do not constitute right
Any restriction of the present invention.
Embodiment 1
As a example by 14 ° of P wheat single hop varieties of juice kind are added.
This kind hops blending wort yield 60kl, 13 ° of P of blending wort concentration, sizing 14 ° of P of wheat juice aimed concn, added
Hopping alpha-acid content 6.1%, hops moisture content 8.4%, hops utilization rate 85%, target bitterness value 15.0BU.
Hops addition computing formula is as follows:
Hops addition (kg)=(60 × 13 ÷ 14 × 15 ÷ 1000) ÷ 85% ÷ 6.1% ÷ (1-8.4%)
Actually detected wheat juice bitterness value is 15.1BU.
Table 1 for fixing hops addition and contrasts according to bitterness value corresponding to hot wheat juice Production rate hops addition:
Table 1
Embodiment 2
As a example by 12 ° of P wheat juice kind multiple hops adding technologies.
This kind hops blending wort yield 59kl, 11 ° of P of blending wort concentration, shape 12 ° of P of wheat juice aimed concn, hops
Respectively M kg Qingdao Flos Caryophylli alpha-acid content 6.1%, moisture content 8.4%, 4.3kg letter one alpha-acid content 3.1%, moisture content 7%,
4.3kg Si Ladeke alpha-acid content 5.3%, moisture content 8.5%, 2.8kg Fructus psidii guajavae immaturus western alpha-acid content 6.3%, moisture content 8.4%, 4.2kg
Gold alpha-acid content 3.1%, moisture content 7.9%, Qingdao Flos Caryophylli utilization rate is 85%, and other fragrant flower utilization rates are 60%, and target is bitter
Taste value 13.0BU.
Concrete hops addition computing formula is as follows:
Hops addition M (kg)=59 × 11 ÷ 12 × 13 ÷ 1000-(4.3 × 3.1% × (1-7%)+4.3 ×
5.3% × (1-8.5%)+2.8 × 6.3% × (1-8.4%)+4.2 × 3.1% × (1-7.9%)) × 60%} ÷ 85% ÷
6.1% ÷ (1-8.4%)
Actually detected wheat juice bitterness value is 13.0BU.
As can be seen from Table 2, multiple hops adding technology, according to hot wheat juice yield, the addition of Qingdao Flos Caryophylli is adjusted
Whole, i.e. it is stably controlled wheat juice bitterness value.
Table 2
By the method for stability contorting wheat juice bitterness of the present invention compared with Traditional Method, it can be seen that fixing hops addition meeting
Due to the fluctuation of hot wheat juice yield, cause the fluctuation of wheat juice bitterness value, and adjust hops according to hot wheat juice Production rate and add
After amount, bitterness value is more stable.
Above-described be only presently preferred embodiments of the present invention, all made in the range of the spirit and principles in the present invention appoint
What amendment, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (4)
1. the method for a stability contorting wheat juice bitterness, it is characterised in that comprise the following steps:
1), by blending wort yield in efficiency test hops and blending wort concentration, sizing wheat juice aimed concn is set；
2), the hot wheat juice yield of sizing is determined according to blending wort yield, blending wort concentration, sizing wheat juice aimed concn；
3) the alpha-acid total amount should added in wheat juice, is obtained according to hot wheat juice yield of shaping, hops utilization rate, target bitterness value；
4), hops addition is calculated by alpha-acid total amount.
The method of a kind of stability contorting wheat juice bitterness the most according to claim 1, it is characterised in that described calculating prediction
Hot wheat juice production formula of shaping is:
Prediction sizing hot wheat juice yield=blending wort yield × blending wort concentration ÷ sizing wheat juice aimed concn.
The method of a kind of stability contorting wheat juice bitterness the most according to claim 1, it is characterised in that described calculating wheat juice
In the alpha-acid total amount formula that should add be:
Alpha-acid total amount=prediction sizing hot wheat juice yield × target bitterness value ÷ hops utilization rate.
The method of a kind of stability contorting wheat juice bitterness the most according to claim 1, it is characterised in that described calculating hops
The formula of addition is:
Hops addition=alpha-acid total amount ÷ alpha-acid content % ÷ (1-moisture content %)；
Wherein, alpha-acid content % is the weight percent content of alpha-acid in hops, and moisture content % is the percentage by weight of water in hops
Content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674074.2A CN106281822A (en) | 2016-08-16 | 2016-08-16 | A kind of method of stability contorting wheat juice bitterness |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674074.2A CN106281822A (en) | 2016-08-16 | 2016-08-16 | A kind of method of stability contorting wheat juice bitterness |
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| Publication Number | Publication Date |
|---|---|
| CN106281822A true CN106281822A (en) | 2017-01-04 |
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| CN201610674074.2A Pending CN106281822A (en) | 2016-08-16 | 2016-08-16 | A kind of method of stability contorting wheat juice bitterness |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087459A (en) * | 2014-07-03 | 2014-10-08 | 青岛啤酒股份有限公司 | Black beer rich in xanthohumol and brewing method of black beer |
| CN104357261A (en) * | 2014-11-10 | 2015-02-18 | 北京燕京啤酒股份有限公司 | Method for brewing malt beer rich in hops fragrance by dry hops adding process |
| CN105087204A (en) * | 2015-09-21 | 2015-11-25 | 青岛啤酒股份有限公司 | Method for evaluating brewing characteristics of different hops in Lager beer brewing |
-
2016
- 2016-08-16 CN CN201610674074.2A patent/CN106281822A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087459A (en) * | 2014-07-03 | 2014-10-08 | 青岛啤酒股份有限公司 | Black beer rich in xanthohumol and brewing method of black beer |
| CN104357261A (en) * | 2014-11-10 | 2015-02-18 | 北京燕京啤酒股份有限公司 | Method for brewing malt beer rich in hops fragrance by dry hops adding process |
| CN105087204A (en) * | 2015-09-21 | 2015-11-25 | 青岛啤酒股份有限公司 | Method for evaluating brewing characteristics of different hops in Lager beer brewing |
Non-Patent Citations (5)
| Title |
|---|
| 刘少清: "啤酒花苦味物质综述", 《啤酒科技》 * |
| 曲仁涛等: "啤酒苦味值的控制", 《啤酒科技》 * |
| 申红艳等: "控制麦汁苦味质的方法分析", 《啤酒科技》 * |
| 秦耀宗主编: "《啤酒工艺学》", 31 March 1999 * |
| 程志强: "啤酒苦味物质控制技术探讨", 《福建轻纺》 * |
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Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |