CN113201426B - 一种普洱茶桂花复配琥珀艾尔精酿啤酒及其制备工艺 - Google Patents
一种普洱茶桂花复配琥珀艾尔精酿啤酒及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种普洱茶桂花复配琥珀艾尔精酿啤酒的研发及其制作工艺,属于食品发酵领域。所述精酿啤酒由皮尔森麦芽、浅色焦香麦芽、普洱茶、桂花、奇努克啤酒花、卡斯卡特啤酒花、酵母和纯净水,经麦芽粉碎、糖化、过滤、煮沸、沉淀过滤、冷却、发酵、干投和灭菌酿制而成。该精酿啤酒以琥珀艾尔为基酒,在生产的不同工序加入了普洱熟茶叶、金桂花,在酵母的生物发酵作用下将增味物质的营养成分、香气物质与基酒融合,颜色金黄透亮,口感爽朗,茶、花、酒香相得益彰。本发明在常规啤酒的基础上加以改良与创新,纯天然,无添加,既增加了其营养价值,又丰富了啤酒口感,更有利于普洱茶及桂花新产品的开发和精酿啤酒市场的发展。
Description
技术领域
本发明属于食品发酵领域,具体涉及一种普洱茶桂花复配琥珀艾尔精酿啤酒及其制备工艺。
背景技术
近年来人们对啤酒的品质及口感要求日益增高,普通啤酒已经不能够满足很多消费群体对啤酒饮品的消费要求,精酿啤酒发展迅速。精酿啤酒主要以精酿啤酒屋和小型精酿啤酒厂的方式存在,需要的投资少,设备小。因精酿啤酒的酿造配方和方法都不固定,有着较大创新空间,所以精酿啤酒的种类、风格和口味多种多样。
普洱熟茶,经人工渥堆工序后熟发酵制成,冲泡后口感温和,香气转化为陈香或木香,杯底有蜜香,口感醇厚、顺滑回甘。含有茶多酚、茶蛋白、茶氨酸、茶生物碱及少量的茶色素、有机酸、茶皂素、茶多糖、维生素及矿物质等成分,具有降血糖、降血脂、抗氧化、抗疲劳、提高免疫力等多种功效。
桂花中的矿质元素以及可溶性糖、可溶性蛋白和黄酮等含量较高,具有很高的营养价值。在食用、药用、日用化工、园林绿化等方面具有丰富的经济价值。桂花不仅具有使食物持香更久的优点,而且具有抗氧化、抗衰老、护肝、抑菌等多种活性功效。桂花常被用作食品香料的纯天然添加剂。
本发明将普洱熟茶叶与桂花结合起来应用于精酿啤酒中,可以赋予产品特殊的香气、口感、色泽及功效成分。因此,研发一款具有独特风格的普洱茶桂花复配琥珀艾尔精酿啤酒具有重要的意义。
发明内容
本发明的目的在于提供一种普洱茶桂花复配琥珀艾尔精酿啤酒,其口感良好,营养丰富。
本发明的目的是通过以下技术方案实现的:
一种普洱茶桂花复配琥珀艾尔精酿啤酒的制备工艺,包括以下步骤:
(1)粉碎麦芽:
麦芽包括皮尔森麦芽、浅色焦香麦芽,采用对辊式麦芽粉碎机进行粉碎,粉碎至麦芽表皮破壳而不碎;
(2)糖化:
①向糖化锅中注入水,麦芽和水的比例为1:2~1:4(kg:L),升温至50~55℃开始投料,缓慢将麦芽投入糖化锅中,边投边搅拌,使物料混合均匀,防止结块;
②投料完毕,对麦芽进行糖化,麦汁温度为50~55℃,升温至65~68℃后,保温30min;升温至70~75℃后,保温30min;
(3)过滤:
①将糖化好的麦汁通过滤网,自然过滤;
②洗糟:向麦渣中添加70~75℃的热水,搅拌并浸泡20min,再次过滤,将麦汁补足至起始水量;
(4)煮沸:
①将过滤后的麦汁倒入糖化锅进行煮沸;
②麦汁加热至沸腾,控制煮沸强度5~7%,同时开始计时60min;
③计时至15min时,加入啤酒花奇努克;计时至30min时,加入普洱熟茶叶;计时至50min时,加入啤酒花卡斯卡特及酵母营养盐,期间保持沸腾状态;计时至55min时,加入海藻片;计时至60min时,煮沸结束;
(5)沉淀:
煮沸结束后,将糖化锅中的麦汁倒灌至回旋槽,进行回旋沉淀,静止10min;
(6)冷却:
将回旋槽的麦汁经过板式换热器倒入发酵罐,期间板式换热器的温度表维持在10℃~12℃,待温度稳定后,由板式换热器顶端管口通入0.5~1L氧气;
(7)发酵:
①待麦汁全部倒入发酵罐后,关闭泵和阀门,静置些许,加入酵母(Fermentis US-05);
②10min后,再次由发酵罐底部通入0.5~1L氧气,20℃左右静置发酵;
③发酵期间,每日监测啤酒指标:温度、压力、pH、brix、比重等;
④比重约5~6时关闭压力阀门开始起压,保持在0.1MPa-0.12MPa。不超过0.12MPa;
⑤比重约为3时开始每天降温4℃(分2次各2℃),温度降到5℃开始排酵母,直至温度达到2.5~3℃时,保持此温度进行后熟。
(8)后熟:
①将干金桂花清理后干投进发酵完成后的酒体中;
②保持发酵结束时的温度,发酵罐储藏1周后将桂花过滤出去,得到样品啤酒。
步骤(1)中麦芽添加总量为300~500g/L,皮尔森麦芽与浅色焦香麦芽的质量比为7:1~10:1。
步骤(4)中普洱熟茶叶的添加量为5~7g/L;酒花奇努克(α酸13%)的添加量为0.8~1.0g/L;酒花卡斯卡特(α酸12%)的添加量为0.8~1.0g/L。
步骤(7)中酵母的添加量为0.8~1.2g/L。
步骤(8)中金桂花的添加量为8~12g/L。
作为一种改进,步骤(4)中添加的普洱熟茶叶预处理流程为:使用80~90℃热水对茶叶进行清洗,如此清洗两次后,置于阳光下暴晒杀菌,以去除茶叶中的霉味。
作为一种改进,步骤(8)中干投的金桂花预处理流程为:将干花置于阳光下暴晒杀菌,以去除桂花中的霉味。
本发明有益效果是:
(1)本发明的一种普洱茶桂花复配琥珀艾尔精酿啤酒,首次将普洱熟茶叶结合金桂花加入精酿啤酒酿造中,不仅增加了产品的营养成分,还赋予了产品特殊的香气、口感及色泽;
(2)本发明以琥珀艾尔为基酒,在其基础上添加辅料,改进糖化技术及酒花配比等,运用单因素试验及感官品鉴评分的方式,确定出最优方案并改进口感。琥珀艾尔精酿啤酒酒体清澈,麦芽香气与啤酒花香气融合良好,给人以活泼清爽的感觉。本发明的成酒兼具琥珀艾尔精酿啤酒的特点,又具有普洱茶与桂花的增味香气,同时其中的营养成分也会在酒中有所溶解,辅料与基酒风格相融合,碰撞出口感更为醇厚的精酿啤酒。
(3)本发明将普洱熟茶叶于煮沸时加入,发酵前滤出,茶叶的可溶性成分随啤酒一同进行发酵,使得成酒茶香浓郁,口感醇厚;再结合发酵后干投的金桂花气息,二者相得益彰,配以酒花及麦芽风味,产生了新的似热带水果的气味。成酒颜色金黄,风味爽朗,令人心旷神怡。
(4)本发明的一种普洱茶桂花复配琥珀艾尔精酿啤酒,以普洱熟茶叶为增味辅料之一,口感醇香,香气浓郁,复配进精酿啤酒中能够很大程度的发挥其特性。
(5)本发明的一种普洱茶桂花复配琥珀艾尔精酿啤酒,以金桂花为增味辅料之一,其香气明显且易被大众所接受,复配进精酿啤酒中能够使口味与香气更加丰盈。
(6)本发明的一种普洱茶桂花复配琥珀艾尔精酿啤酒纯天然、不外加任何的食品添加剂。其制作工艺简单,有利于工业化生产,为普洱茶、桂花新型产品开发及精酿啤酒市场扩展提供了新的思路。
附图说明
图1示中试样品发酵期间brix值变化趋势;
图2示中试样品发酵期间pH值变化趋势;
图3中试样品香气成分GC-MS图。
具体实施方式
下面结合实施例,对本发明的具体实施方式作进一步详细描述。
中试(100L体系):
一种普洱茶桂花复配琥珀艾尔精酿啤酒的制备工艺,其特征在于:包括以下步骤:
(1)粉碎麦芽:
麦芽包括皮尔森麦芽、浅色焦香麦芽,采用对辊式麦芽粉碎机进行粉碎,粉碎至麦芽表皮破壳而不碎;麦芽添加总量为37.5kg,皮尔森麦芽与浅色焦香麦芽的质量比为8:1;
(2)糖化:
分段式:①打开蒸汽阀门,提前烧水100L,于52℃开始投料37.5kg破碎好的两种麦芽(边投料边升温);
②打开蒸汽阀门,水温至68℃(67℃关闭蒸汽阀门,利用余热升温)保持30min;
③30min后,打开蒸汽阀门,水温升至72℃,保持30min
(3)倒灌、过滤:
①倒灌前,打开相应阀门,由下抽水(提前在回旋槽加水)至没过过滤锅筛板;
②打开相应阀门,倒灌(倒灌后,洗糖化锅并烧水78℃,不超过80℃,用于洗槽);
③倒灌后静置10min,自然过滤,麦汁回旋槽阀门先慢后快。过滤时,排出些许头道麦汁(较浑浊),再次倒入过滤锅。待麦汁澄清,打开相应阀门,开始收集麦汁至回旋槽;
④往过滤锅加水,继续过滤,直至滤出100L麦汁;
⑤将麦汁倒入糖化锅进行煮沸。
(4)煮沸:
①打开蒸汽阀门,麦汁加热至沸腾,控制煮沸强度5%~7%,同时开始计时60min,
②15min后,第一次加酒花:奇努克72g,保持沸腾状态;
③30min后,加入普洱熟茶叶640g,保持沸腾状态;
④50min后,第二次加酒花:卡斯卡特72g,同时加入5g酵母营养盐;
⑤55min后,加入海藻片,计时至煮沸60min结束;
⑥煮沸同时用提前24h配好的过氧乙酸(A液:B液=1:1)100mL,并加入水没过锥底,清洗发酵罐。
(5)沉淀:
煮沸结束后,将糖化锅中的麦汁倒灌至回旋槽,进行回旋沉淀,静止10min;
(6)冷却:
将回旋槽的麦汁经过板式换热器倒入发酵罐,期间板式换热器的温度表维持在10℃,待温度稳定后,由板式换热器顶端管口通入0.8L氧气;
(7)发酵:
①待麦汁全部倒入发酵罐后,关闭泵和阀门,静置些许,加入酵母(Fermentis US-05)11.5g×7;
②10min后,再次由发酵罐底部通入0.8L氧气,20℃左右静置发酵;
③发酵期间,每日监测啤酒指标:温度、压力、pH、brix、比重等;
④比重约6时关闭压力阀门开始起压,保持在0.1MPa。
⑤比重约为3时开始每天降温4℃(分2次各2℃),温度降到5℃开始排酵母,直至温度达到3℃时,保持此温度进行后熟。
(8)后熟:
①将干桂花清理后干投进发酵完成后的酒体中,添加量为1kg;
②保持发酵结束时的温度,发酵罐储藏1周后将桂花过滤出去,得到成熟啤酒。
由图1、2可知,brix值和pH值均于第6天达到平衡,即中试精酿啤酒于第6天左右完成发酵,温度降至5℃时排出酵母,继续降温至3℃左右进行干投后,保持此温度于发酵罐内后熟。一周后得到成酒,进行感官品鉴:色泽金黄透亮,均一、稳定,无肉眼可见的微细悬浮物或沉淀物;泡沫洁白且细腻充足,持泡时间长,入口有明显的杀口感;香气协调,既茶香浓郁又花香怡人,麦芽香气、啤酒花香气与增味香气融合较好,产生新的热带水果气味,清新自然;入口纯正爽口,气泡在齿间迸发,伴随着普洱茶的苦味入喉,平衡柔和,令人愉悦。对中试样品进行理化指标检验,数据如下表所示:
表1中试样品的理化指标
对中试样品进行挥发性香气成分检测分析:
采用气相色谱-质谱联用仪(GC-MS,Gas Chromatography-Mass Spectrometer)在DB-Wax毛细管柱(60m×0.25mm×0.25μm)中对中试样品的香气进行分析,以5mL/min的流速将氦气作为载气,色谱柱为分离比10∶1;进样温度为40℃;取8mL酒样于15mL顶空采样瓶中,用10μL浓度为1000mg/L的辛醇溶液加入采样瓶作为内标,上样自动萃取。质谱条件为:EI电离源。采集到的质谱图利用计算机谱库进行检索,鉴定样品中的挥发性成分,并用峰面积归一化法分析各成分的相对含量。
香气数据分析:如图3,各组分经谱库检索及资料核实,此中试样品共检测出香气成分28种,利用内标法进行定量计算。
如表2,此中试样品的28种香气成分中,酯类化合物12种,含量最高的为癸酸乙酯;醇类化合物8种,含量最高的为苯乙醇;酸类化合物4种,含量最高的为辛酸;酮类化合物2种,含量较高的为β-紫罗兰酮;其他化合物2种,含量较高的为茶香螺烷。主要香气成分来自于醇类物质中的苯乙醇;酯类物质种类多,浓度差异较大。总香气中来自普洱茶增味的特征香气物质3种,以芳樟醇为主,其具有花香、柑橘或佛手柑气味;来自桂花增味的特征香气物质5种,以丙位癸内酯为主,其具有强烈的椰子和桃子样果香香气。
表2普洱茶桂花复配琥珀艾尔精酿啤酒香气成分GC-MS分析结果
中试样品中特征香气的检测分析,结合感官品鉴结果,证明中试试验中普洱茶与桂花增味效果良好,有关普洱茶桂花复配琥珀艾尔精酿啤酒的发明探究具有科学合理性、生产可行性。
以上内容说明了本发明的主要方法和优点。本发明不受上述实施例的限制,上述实施例中描述的方法只是说明本发明的原理及流程,在本发明涵盖范围下,还会有改进和优化,这些改进都属于本发明要求保护的范围内。本发明要求保护范围由权利要求书及其等效物界定。
Claims (1)
1.一种普洱茶桂花复配琥珀艾尔精酿啤酒的制备工艺,其特征在于:包括以下步骤:
(1)粉碎麦芽:
麦芽包括皮尔森麦芽、浅色焦香麦芽,采用对辊式麦芽粉碎机进行粉碎,粉碎至麦芽表皮破壳而不碎;其中麦芽添加总量为300~500g/L,皮尔森麦芽与浅色焦香麦芽的质量比为7:1~10:1;
(2)糖化:
①向糖化锅中注入水,麦芽和水的比例为1:2~1:4kg/L,升温至50~55℃开始投料,缓慢将麦芽投入糖化锅中,边投边搅拌,使物料混合均匀,防止结块;
②投料完毕,对麦芽进行糖化,麦汁温度为50~55℃,升温至65~68℃后,保温30min;升温至70~75℃后,保温30min;
(3)过滤:
①将糖化好的麦汁通过滤网,自然过滤;
②洗糟:向麦渣中添加70~75℃的热水,搅拌并浸泡20min,再次过滤,将麦汁补足至起始水量;
(4)煮沸:
①将过滤后的麦汁倒入糖化锅进行煮沸;
②麦汁加热至煮沸,控制煮沸强度5~7%,同时开始计时,计时至15min时,加入α酸13%啤酒花奇努克;计时至30min时,加入普洱熟茶叶;计时至50min时,加入α酸12%啤酒花卡斯卡特及酵母营养盐,期间保持沸腾状态;计时至55min时,加入海藻片;计时至60min时,煮沸结束;其中普洱熟茶叶的添加量为5~7g/L;α酸13%酒花奇努克的添加量为0.8~1.0g/L;α酸12%酒花卡斯卡特的添加量为0.8~1.0g/L;
(5)沉淀:
煮沸结束后,将糖化锅中的麦汁倒灌至回旋槽,进行回旋沉淀,静止10min;
(6)冷却:
将回旋槽的麦汁经过板式换热器倒入发酵罐,期间板式换热器的温度表维持在10℃~12℃,待温度稳定后,由板式换热器顶端管口通入0.5~1L氧气;
(7)发酵:
①待麦汁全部倒入发酵罐后,关闭泵和阀门,静置些许,加入酵母Fermentis US-05,其中酵母的添加量为0.8~1.2g/L;
②10min后,再次由发酵罐底部通入0.5~1L氧气,20℃静置发酵;
③发酵期间,每日监测啤酒指标:温度、压力、pH、brix、比重;
④比重5~6时关闭压力阀门开始起压,保持在0.1MPa-0.12MPa,不超过0.12MPa;
⑤比重为3时开始每天降温4℃,其中分2次降温,每次各2℃,温度降到5℃开始排酵母,直至温度达到2.5~3℃时,保持此温度进行后熟;
(8)后熟:
①将干金桂花清理后干投进发酵完成后的酒体中,其中金桂花的添加量为8~10g/L;
②保持发酵结束时的温度,发酵罐储藏1周后将桂花过滤出去,得到样品啤酒。
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