CN107541369A - Plasmogen beer and its brewing method - Google Patents
Plasmogen beer and its brewing method Download PDFInfo
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- CN107541369A CN107541369A CN201711039225.8A CN201711039225A CN107541369A CN 107541369 A CN107541369 A CN 107541369A CN 201711039225 A CN201711039225 A CN 201711039225A CN 107541369 A CN107541369 A CN 107541369A
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- fermentation
- brewing method
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- 235000013405 beer Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims description 13
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 64
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 40
- 230000004151 fermentation Effects 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000001914 filtration Methods 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 239000013078 crystal Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 3
- 229940043350 citral Drugs 0.000 claims description 3
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 241000544912 Melanoides Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 18
- 238000006213 oxygenation reaction Methods 0.000 description 17
- 238000001816 cooling Methods 0.000 description 12
- 238000009413 insulation Methods 0.000 description 12
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 230000001476 alcoholic effect Effects 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- 239000003643 water by type Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- XQMVBICWFFHDNN-UHFFFAOYSA-N 5-amino-4-chloro-2-phenylpyridazin-3-one;(2-ethoxy-3,3-dimethyl-2h-1-benzofuran-5-yl) methanesulfonate Chemical compound O=C1C(Cl)=C(N)C=NN1C1=CC=CC=C1.C1=C(OS(C)(=O)=O)C=C2C(C)(C)C(OCC)OC2=C1 XQMVBICWFFHDNN-UHFFFAOYSA-N 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000039 congener Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to beer brewing technology field, more particularly to plasmogen beer and preparation method thereof.Plasmogen beer of the present invention, raw material, which includes raw material, includes basic malt, Special Malt, hops, Sichuan pericarpium zanthoxyli schinifolii and/or the extract from fruit of at least three kinds different cultivars.Special food auxiliary material is courageously added in the beer that the present invention brewages, adds the distinctive pericarpium zanthoxyli schinifolii in Sichuan or various extract from fruit, while adds the hops of a variety of different characteristics, improves its colourity and flavor.
Description
Technical field
The invention belongs to beer brewing technology field, more particularly to plasmogen beer and preparation method thereof.
Background technology
Beer is a kind of international wine product of nutritious, low alcohol content, is liked by consumers in general.Beer
Type, various types, consumer is because of the difference such as region, weather and eating habit residing for itself and to the taste requirements of beer
It is different.
Plasmogen beer is one kind in special beer, and maximum difference is to use 100% maltose with other ordinary beers
Malt meter fermentation after change, and do not filter, do not dilute, any other material is not added.The filtered processing of plasmogen beer retains
Active dry yeasr in fermentation process, because certain turbidity is presented containing a certain amount of active dry yeasr, wine body foaming abundancy, fragrance is dense
It is strongly fragrant, taste fresh is pure, unique flavor, be super liquid bread worthy of the name in beer family.
At present, it is all to brewage mode using traditional that known essence, which makes plasmogen beer production, colourity, mouthfeel list in product
First, alcoholic strength is without innovation.
The content of the invention
It is an object of the invention to provide a kind of personnalité beer of mouthfeel more flavor, while provide its side of brewageing
Method.
To solve problem above, the technical solution adopted by the present invention is：
Plasmogen beer of the present invention, raw material include basic malt, Special Malt, the beer of at least three kinds different cultivars
Flower, Sichuan pericarpium zanthoxyli schinifolii and/or extract from fruit.
Preferably, hops selects from following kind：Cascade hops, Magnum hops, Centennial beers
Hops, Fuggle hops, Chinook hops, Columbus hops, Czech Saaz hops, the Crystal U.S. are entered
Mouth hops, Nugget imported from America hops, Golding hops, Tettnanger hops, DANA hops, Mt
Hood hops, Challenger hops, Warrior hops, Citral hops, Marynka Poland hops.
Preferably, the Special Malt be crystal malt, burnt malt, black malt, sharp malt, one kind in short malt or
It is a variety of.
Preferably, step includes fermentation, and it is 20 DEG C to ferment for top fermentation, fermentation temperature, and earlier fermentation is filled with twice
Oxygen.
Preferably, fermentation temperature is 20 DEG C, in zymotic fluid after total diacetyl content≤0.14mg/L, cools to 0 DEG C of storage wine.
Preferably, fermentation is from the purebred Ai Er yeast of Germany.
Preferably, step also includes saccharification, is specially：Basic malt and Special Malt are crushed, is well mixed, water will be expected
Than for 1.0:3.5 softened water, which is warming up to after 78 DEG C, adds well mixed malt；Regulation water temperature to 68 DEG C of constant temperature are saccharified
70min, with 1.0:1.5 100 DEG C of softened water filters after killing enzyme, again with 1.0 after filtering:1.5 76 DEG C of softened water
Washing trough is filtered.
Preferably, step also includes boiling, after boiling, hops, Sichuan pericarpium zanthoxyli schinifolii and/or the fruit extraction of different cultivars
Liquid is sequentially added into.
Preferably, the time interval that the hops of different cultivars and Sichuan pericarpium zanthoxyli schinifolii or extract from fruit add is 10-
15min。
Preferably, the addition of Sichuan pericarpium zanthoxyli schinifolii or extract from fruit be saccharification step after through being filtrated to get brewer's wort weight
0.25wt%, the addition total amount of different types of hops is the 0.06wt% of brewer's wort weight.
Compared with prior art, the invention has the advantages that：
1) special food auxiliary material, such as Sichuan distinctive pericarpium zanthoxyli schinifolii or various are courageously added in the beer that the present invention brewages
Extract from fruit, while the hops of a variety of different characteristics are added, improve its colourity and flavor；
2) brewing method that the present invention uses, saccharification and fermentation temperature and time are changed, earlier fermentation carries out two-pass aerating,
It is filled with sufficient amount of oxygen for the first time so that saccharomycete is quickly bred, and produces the saccharomycete of sufficient amount so that the production of fermentation process below
There are more alcohol in product so that product alcoholic strength can be adjusted within the specific limits, and taste is more personalized；
3) Special Malt that the present invention uses plays regulatory role to the property of beer color or wheat juice, is added by regulation
Enter different types of Special Malt, different colourities and differently flavoured product can be produced；
4) present invention uses top fermentation technique, and yeast of a relatively high fermentation temperature, can be generated on zymotic fluid surface
More esters and fragrant class material so that beer flavor is stronger.
Embodiment
Technical solution of the present invention is described in detail with reference to specific embodiment.
Embodiment 1
1) main material is brewageed：
Wheat malt (30wt%), fructus hordei germinatus (65wt%), burnt malt (5wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 12~
15°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, sequentially adds brewer's wort weight every 10-15min in order
0.02wt% Crystal imported from America hops, 0.02wt% Nugget imported from America hops, 0.02wt%
Marynka Poland hops and 0.25wt% Sichuan pericarpium zanthoxyli schinifolii, after above flavoring adds, continue to boil 10min；
5) rotation is heavy
The product rotation that step 4) is obtained is heavy, after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, adjusts
Temperature is to 20 DEG C
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million Ai Er yeast/ml brewer's worts to step 4) adds yeast, oxygenation, oxygenation capacity
To be filled with sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compression
Oxygen 10 divides；When residual sugar is down to 4.5 ° in detection brewer's wort, sealed cans fermentation so that pressure keeps 0.15-0.20MPa, and insulation is protected
Pressure ferment, total diacetyl content≤0.14mg/L in zymotic fluid is detected, cooling row's yeast, 0 DEG C is down to and stores up wine 1~6 month, obtain
Beer of the alcoholic strength between 4.5~6.8.
7) it is canned to obtain finished beer.
Embodiment 2
1) main material is brewageed：
Wheat malt (30wt%), fructus hordei germinatus (65wt%), burnt malt (5wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 12~
15°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, sequentially adds brewer's wort weight every 10-15min in order
0.02wt% Crystal imported from America hops, 0.02wt% Nugget imported from America hops, 0.02wt%
Marynka Poland hops and 0.25wt% apple extract solutions, after above flavoring adds, continue to boil 10min；
Apple extract solution is extracted using conventional method, is no longer repeated herein；
5) rotation is heavy
The product rotation that step 4) is obtained is heavy, after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, adjusts
Temperature is to 20 DEG C；
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million Ai Er yeast/ml brewer's worts to step 4) adds yeast, oxygenation, oxygenation capacity
To be filled with sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compression
Oxygen 10 divides；When residual sugar is down to 4.5 ° in detection brewer's wort, sealed cans fermentation so that pressure keeps 0.15-0.20MPa, and insulation is protected
Pressure ferment, total diacetyl content≤0.14mg/L in zymotic fluid is detected, cooling row's yeast, 0 DEG C is down to and stores up wine 1~6 month, obtain
Beer of the alcoholic strength between 4.5~6.8.
7) it is canned to obtain finished beer.
Embodiment 3
1) main material is brewageed：
Wheat malt (25wt%), fructus hordei germinatus (69wt%), burnt malt (5wt%), crystal malt (1wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 12~
15°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, sequentially adds brewer's wort weight every 10-15min in order
0.02wt% Cascade hops, 0.02wt% Magnum hops, 0.02wt% Centennial hops and
0.25wt% Sichuan blowing green pepper, after above flavoring adds, continue to boil 10min；
5) rotation is heavy
The product that step 4) is obtained revolves, and after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, regulation temperature
Degree is to 20 DEG C；
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million Ai Er yeast/ml brewer's worts to step 4) adds yeast, oxygenation, and oxygen amount is
It is filled with sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compressed oxygen
Gas 10 minutes, detect sealed cans when residual sugar is down to 4.5 ° in brewer's wort so that pressure keeps 0.15-0.20MPa, heat-insulation pressure keeping hair
Ferment, total diacetyl content≤0.14mg/L in zymotic fluid is detected, cooling row's yeast, 0 DEG C is down to and stores up wine 1~6 month, obtain alcohol
The beer spent between 4.5~6.8.
7) it is canned to obtain finished beer.
Embodiment 4
1) main material is brewageed：
Wheat malt (24wt%), fructus hordei germinatus (70wt%), burnt malt (5wt%), Special Malt (1wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 12~
15°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, in order every 10-15min；Add brewer's wort weight 0.02wt%
Fuggle hops, 0.02wt% Chinook hops, the four of 0.02wt% Columbus hops and 0.25wt%
River pericarpium zanthoxyli schinifolii or extract from fruit, after four kinds of flavorings of the above add, continue to boil 10min；
5) rotation is heavy
The product rotation that step 4) is obtained is heavy, after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, adjusts
Temperature is to 20 DEG C；
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million yeast/ml brewer's worts to step 4) adds yeast, oxygenation, and oxygenation capacity is to fill
Enter sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compressed oxygen
10 minutes, residual sugar is detected in brewer's wort when being down to 4.5 ° so that pressure keeps 0.15-0.20MPa, heat-insulation pressure keeping fermentation, detection
Total diacetyl content≤0.14mg/L in zymotic fluid, cooling row's ferment, be down to 0 DEG C of storage wine 1~6 month, obtain alcoholic strength 4.5~
Beer between 6.8.
7) it is canned to obtain finished beer.
Embodiment 5
1) main material is brewageed：
Wheat malt (25wt%), fructus hordei germinatus (65wt%), burnt malt (5wt%) Special Malt (5wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 12~
15°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, sequentially adds brewer's wort weight every 10-15min in order
0.02wt% Golding hops, 0.03wt% Tettnanger hops, 0.01wt% DANA hops,
0.1wt% Sichuan pericarpium zanthoxyli schinifolii and 0.15wt% strawberry extract solution, after above flavoring adds, continue to boil 10min；
5) rotation is heavy
The product rotation that step 4) is obtained is heavy, after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, adjusts
Temperature is to 20 DEG C；
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million yeast/ml brewer's worts to step 4) adds yeast, oxygenation, and oxygenation capacity is to fill
Enter sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compressed oxygen
10 minutes, residual sugar is detected in brewer's wort when being down to 4.5 ° so that pressure keeps 0.10MPa, heat-insulation pressure keeping fermentation, detects zymotic fluid
In total diacetyl content≤0.14mg/L, cooling row's ferment is down to 0 DEG C of storage wine 1~6 month, obtain alcoholic strength 4.5~5.8 it
Between beer.
7) it is canned to obtain finished beer.
Embodiment 6
1) main material is brewageed：
Wheat malt (25wt%), fructus hordei germinatus (65wt%), burnt malt (5wt%), black malt (5wt%)
2) it is saccharified
Each brewing materials that will be well mixed after crushing, it is 1.0 to add by material-water ratio:3.5 78 DEG C of softened waters, adjust water
Temperature is 1.0 with material-water ratio to 68 DEG C of insulation 70min:1.5 100 DEG C of softened water filters after killing enzyme, materials again after filtering
Water is than 1.0:1.5 76 DEG C of softening rinsing bowl filtering, discharges maltose, forms brewer's wort, and wort concentration is 14~
16°；
3) filter
The wort filtration that step 2) is obtained；
4) boil
Brewer's wort after filtering is boiled, after boiling, sequentially adds brewer's wort weight every 10-15min in order
0.01wt% Mt Hood hops, 0.03wt% Challenger hops, 0.02wt% Warrior hops,
The Sichuan pericarpium zanthoxyli schinifolii of 0.01wt% Citral hops, 0.005wt% Marynka Poland hops and 0.3wt%, the above
After flavoring adds, continue to boil 10min；
5) rotation is heavy
The product rotation that step 4) is obtained is heavy, after rotation is sunk and stood, is cooled to 21 DEG C through cooling tank and is transferred to fermentation tank, adjusts
Temperature is to 20 DEG C；
6) ferment
Brewer's wort according to being obtained by from 0.13 hundred million yeast/ml brewer's worts to step 4) adds yeast, oxygenation, and oxygenation capacity is to fill
Enter sterile compressed oxygen 8 minutes, 20 DEG C of fermentations carry out two-pass aerating within 24 hours, oxygenation capacity is to be filled with sterile compressed oxygen
10 minutes, residual sugar is detected in brewer's wort when being down to 4.5 ° so that pressure keeps 0.15-0.20MPa, heat-insulation pressure keeping fermentation, detection
Total diacetyl content≤0.14mg/L in zymotic fluid, cooling row's ferment, be down to 0 DEG C of storage wine 1~6 month, obtain alcoholic strength 5.5~
Beer between 7.0.
7) it is canned to obtain finished beer.
Special food auxiliary material, such as the distinctive pericarpium zanthoxyli schinifolii in Sichuan or each are courageously added in the beer that embodiment 1~6 obtains
Kind extract from fruit, while the hops of a variety of different characteristics are added, improve its colourity and flavor；Change saccharification and fermentation temperature
And time, earlier fermentation carry out two-pass aerating, are filled with sufficient amount of oxygen for the first time so that saccharomycete is quickly bred, and produces sufficient amount
Saccharomycete so that fermentation process produces more alcohol below so that product alcoholic strength can be adjusted within the specific limits, taste
It is more personalized；The Special Malt of use plays regulatory role to the property of beer color or wheat juice, is added not by adjusting
Congener Special Malt, differently flavoured product can be produced；Using top fermentation technique, yeast is in zymotic fluid surface, phase
To higher fermentation temperature, more esters and fragrant class material can be generated so that beer is stronger added with flavor.
Claims (10)
1. a kind of plasmogen beer, it is characterised in that raw material includes basic malt, Special Malt, the beer of at least three kinds different cultivars
Hops, Sichuan pericarpium zanthoxyli schinifolii and/or extract from fruit.
2. plasmogen beer according to claim 1, it is characterised in that hops selects from following kind：Cascade beers
Hops, Magnum hops, Centennial hops, Fuggle hops, Chinook hops, Columbus hops,
Czech Saaz hops, Crystal imported from America hops, Nugget imported from America hops, Golding hops,
Tettnanger hops, DANA hops, Mt Hood hops, Challenger hops, Warrior hops,
Citral hops, Marynka Poland hops.
3. plasmogen beer according to claim 1, it is characterised in that the Special Malt be crystal malt, burnt malt,
One or more in black malt, melanoid malt, sharp malt, short malt.
4. the brewing method of the plasmogen beer described in a kind of claim 1, it is characterised in that step includes fermentation, ferments to be upper
Face is fermented, and fermentation temperature is 20 DEG C, is filled with oxygen in fermentation process at twice.
5. the brewing method of plasmogen beer according to claim 4, it is characterised in that fermentation temperature is 20 DEG C, zymotic fluid
In after total diacetyl content≤0.14mg/L, cool to 0 DEG C of storage wine.
6. the brewing method of plasmogen beer according to claim 4, it is characterised in that fermentation is from the purebred Ai Er ferment of Germany
It is female.
7. the brewing method of plasmogen beer according to claim 3, it is characterised in that step also includes saccharification, is specially：
Basic malt and Special Malt are crushed, are well mixed, is 1.0 by material-water ratio:3.5 softened water adds after being warming up to 78 DEG C
Enter well mixed malt；Water temperature is adjusted to 68 DEG C of constant temperature saccharification 70min, with 1.0:1.5 100 DEG C of softened water kills mistake after enzyme
Filter, again with 1.0 after filtering:1.5 76 DEG C of softening rinsing bowl filtering.
8. the brewing method of plasmogen beer according to claim 2, it is characterised in that step also includes boiling, after boiling,
Hops, Sichuan pericarpium zanthoxyli schinifolii and/or the extract from fruit of different cultivars are sequentially added into.
9. the brewing method of plasmogen beer according to claim 5, it is characterised in that the hops of different cultivars and Sichuan
The time interval that pericarpium zanthoxyli schinifolii or extract from fruit add is 10-15min.
10. the brewing method of plasmogen beer according to claim 5, it is characterised in that Sichuan pericarpium zanthoxyli schinifolii or fruit extraction
The addition of liquid is through being filtrated to get the 0.25wt% of brewer's wort weight after saccharification step, and the addition of different types of hops is total
Measure as the 0.06wt% of brewer's wort weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711039225.8A CN107541369B (en) | 2017-10-31 | 2017-10-31 | Original pulp beer and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711039225.8A CN107541369B (en) | 2017-10-31 | 2017-10-31 | Original pulp beer and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107541369A true CN107541369A (en) | 2018-01-05 |
| CN107541369B CN107541369B (en) | 2020-11-10 |
Family
ID=60967514
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711039225.8A Expired - Fee Related CN107541369B (en) | 2017-10-31 | 2017-10-31 | Original pulp beer and brewing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109554254A (en) * | 2019-01-31 | 2019-04-02 | 齐鲁工业大学 | A kind of preparation method of numb green pepper beer |
| CN109825393A (en) * | 2019-03-22 | 2019-05-31 | 青岛科海生物有限公司 | A kind of production method of IPA beer |
| CN110760398A (en) * | 2019-11-13 | 2020-02-07 | 陈琳 | Raw material formula and production method of bio-mineral liquid nitraria tangutorum bobr beer |
| CN114317151A (en) * | 2021-11-16 | 2022-04-12 | 星际酿造(深圳)科技有限公司 | Brewing method of refined brewed original pulp beer |
| CN115975750A (en) * | 2022-12-28 | 2023-04-18 | 青岛啤酒股份有限公司 | Rattan pepper flavor cypress beer and preparation method thereof |
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| CN103820256A (en) * | 2014-02-27 | 2014-05-28 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for brewing turbid white beer |
| CN105018264A (en) * | 2015-08-14 | 2015-11-04 | 广州珠江啤酒股份有限公司 | Cloud stability white beer and production method thereof |
| CN105820894A (en) * | 2016-05-19 | 2016-08-03 | 南通科技职业学院 | Watermelon beer brewing process |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
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Patent Citations (4)
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| CN103820256A (en) * | 2014-02-27 | 2014-05-28 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for brewing turbid white beer |
| CN105018264A (en) * | 2015-08-14 | 2015-11-04 | 广州珠江啤酒股份有限公司 | Cloud stability white beer and production method thereof |
| CN105820894A (en) * | 2016-05-19 | 2016-08-03 | 南通科技职业学院 | Watermelon beer brewing process |
| CN106434077A (en) * | 2016-09-18 | 2017-02-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Original pulp beer and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109554254A (en) * | 2019-01-31 | 2019-04-02 | 齐鲁工业大学 | A kind of preparation method of numb green pepper beer |
| CN109825393A (en) * | 2019-03-22 | 2019-05-31 | 青岛科海生物有限公司 | A kind of production method of IPA beer |
| CN110760398A (en) * | 2019-11-13 | 2020-02-07 | 陈琳 | Raw material formula and production method of bio-mineral liquid nitraria tangutorum bobr beer |
| CN114317151A (en) * | 2021-11-16 | 2022-04-12 | 星际酿造(深圳)科技有限公司 | Brewing method of refined brewed original pulp beer |
| CN115975750A (en) * | 2022-12-28 | 2023-04-18 | 青岛啤酒股份有限公司 | Rattan pepper flavor cypress beer and preparation method thereof |
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| CN107541369B (en) | 2020-11-10 |
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