CN115975751A - Industrial preparation method of whole-wheat ultra-high-concentration wort and obtained wort - Google Patents
Industrial preparation method of whole-wheat ultra-high-concentration wort and obtained wort Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 25
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims description 58
- 235000021307 Triticum Nutrition 0.000 claims description 58
- 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 description 42
- 239000002994 raw material Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 31
- 238000009837 dry grinding Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000006213 oxygenation reaction Methods 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 claims 3
- 238000009776 industrial production Methods 0.000 claims 3
- 230000005484 gravity Effects 0.000 claims 2
- 235000013405 beer Nutrition 0.000 abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 238000003860 storage Methods 0.000 description 8
- 238000001238 wet grinding Methods 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 230000001706 oxygenating effect Effects 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000015107 ale Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000004458 spent grain Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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Abstract
The invention provides an industrialized preparation method of whole-wheat ultra-high-concentration wort and the obtained wort, belonging to the technical field of beer brewing. The invention overcomes the technical problem of restriction of filtering and boiling equipment on the existing industrialized saccharification line by technological innovation, firstly provides an industrialized preparation process of whole-wheat ultra-high-concentration wort by utilizing industrialized 100 kL/batch saccharification line based on the adjustment of three aspects of whole-wheat formula, three-batch first-time wort preparation and mixed wort boiling, realizes the preparation of whole-wheat wort with the temperature of more than 20 degrees P and even 25 degrees P, is both initiated domestically and internationally, and can ensure that the industrialized production line of the existing brewery can meet the brewing condition on the premise of not needing to be upgraded.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to an industrial preparation method of whole-wheat ultrahigh-concentration wort and the obtained wort.
Background
The global beer market high-end and ultra-high-end product percentage is increasing year by year and this trend is expected to continue. According to the fourteen-five development guidance opinions issued by the China Association of wine industry, the yield of beer in 2025 years is 3900 kilo L in China, and the income is 2100 billion yuan; the liquor price per ton is increased from 4307 yuan/kL in 2020 to 5385 yuan/kL in 2025 yuan/kL, and the beer upgrading is continuously carried out.
Compared with common beer, the high-end beer has the characteristics of whole wheat brewing, high alcoholic strength, complex flavor, longer quality guarantee period and the like, and the whole wheat brewing is realized, and the high alcoholic strength is realized by the yeast with high wort concentration and alcoholic strength resistance. The whole wheat brewing concentration supported by the prior industrial brewery brewing equipment is mostly between 13 and 18 DEG P, and the preparation of the whole wheat juice with the temperature of more than 20 DEG P and even 25 DEG P cannot be realized due to the restriction of the filtering and boiling equipment on the prior industrial saccharification line. Therefore, how to utilize the existing industrialized production line and prepare the whole-wheat ultrahigh-concentration wort through technological innovation becomes one of the greatest challenges of industrialized brewing of the whole-wheat ultrahigh-alcoholic strength beer.
Disclosure of Invention
The invention provides an industrialized preparation method of whole-wheat ultra-high-concentration wort and the obtained wort, the method utilizes industrialized 100 kL/batch saccharification line, and based on the adjustment of three aspects of whole-wheat formula, three-batch first-pass wort preparation and mixed wort boiling, the industrialized preparation process of the whole-wheat ultra-high-concentration wort is firstly provided, so that the concentration of the whole-wheat ultra-high-concentration wort is 20-25 DEG P, the chroma is 15-100EBC, the a-N is 350-420mg/L, the total acid is 2.5mL/100mL-3.2mL/100mL, and the viscosity is 3.0 mPa.s-3.2 mPa.s.
In order to achieve the above object, the present invention provides an industrial preparation method of whole wheat ultra-high concentration wort, comprising the following steps:
crushing a first batch of whole wheat raw materials, carrying out a saccharification process, filtering first wort obtained after the saccharification process to obtain a first batch of wort, and temporarily storing the first batch of wort for 3-4 hours;
2h after the start of the saccharification process for obtaining the first batch of wort, crushing a second batch of whole wheat raw materials, carrying out the saccharification process, filtering the first batch of wort obtained after the saccharification process, obtaining a second batch of wort, and temporarily storing the second batch of wort for 2-3h;
2h after the start of the saccharification process for obtaining the second batch of wort, crushing a third batch of whole wheat raw materials, carrying out the saccharification process, and filtering the first batch of wort obtained after the saccharification process to obtain a third batch of wort;
and after the third batch of wort is obtained, mixing the third batch of wort with the first batch of wort and the second batch of wort, boiling, performing rotary precipitation, cooling and oxygenation on the mixture to obtain the whole-wheat ultrahigh-concentration wort.
Preferably, the first, second and third whole wheat stocks all use light barley malt as the primary material, with or without dark and/or black malt.
Preferably, the pale barley malt is at least one selected from the group consisting of Pearson malt, eler malt and Munich malt, the dark malt is a malt having a color number of 40 to 300EBC, and the black malt is a malt having a color number of 800 to 1200 EBC. It can be understood that, in order to ensure that the first wort concentration is 18.5-19.0 degree P, the feed-water ratio is less than or equal to 3.0, so the light malt consumption is more than or equal to 80%, while the dark and black malt has low leaching efficiency and low or no enzyme activity, and the use ratio of the two kinds of malt is less than or equal to 20%.
Preferably, the pulverization is dry pulverization or wet pulverization at 63-65 ℃. It can be understood that the volume of the husk of the malt in the malt flour after dry milling is 600-800ml/g; the wet grinding needs the distance between the rollers of the grinder to be 0.3-0.7mm.
Preferably, in the saccharification process, the whole wheat raw material obtained by dry grinding is slurried by using slurry mixing water with the water temperature of 50 ℃, the total material-water ratio is less than or equal to 1;
the whole wheat raw material which is crushed by the wet method is mixed with mixing water with the water temperature of 65 ℃ for mixing slurry, the total material water ratio is less than or equal to 1.
It is understood that the feed-water ratio of a normal whole-wheat beer is usually between 3.3 and 4.0, the concentration of the first wort is between 15 and 17 DEG P, the concentration of the too low first wort is between 47 and 67 percent after boiling to 25 DEG P, and the high evaporation rate can increase Maillard reaction and caramelization reaction in the wort, thereby deepening the chroma of the wort, improving the acidity and aggravating the caramelization taste. And the wort with ideal concentration can be obtained only by adjusting and reducing the feed-water ratio to be less than or equal to 3.0 and then cooperating with other parameters.
Preferably, in the wort filtration for obtaining the first, second and third wort batches, only the first wort is filtered, and the three wort filtrations share one filtration tank which is not washed between the three wort filtrations. It will be appreciated that in order to ensure that the wort concentration before boiling is between 18.5 and 19P, only the first wort concentration of 18.5 to 19P is used and the second wort is not obtained by washing the spent grains with water, since the concentration of wort is necessarily reduced once the spent grains are washed.
Preferably, the first wort of the first, second and third wort is filtered at 82-84 deg.C, 80-82 deg.C and 76-78 deg.C respectively, and the concentration of the first wort is 18.5-19 ° P. It will be understood that the first batch of wort is kept for 3-4 hours, the second batch for 2-3 hours and the third batch for no hours. The longer the wort is stored, the greater the likelihood of microbial contamination, and therefore, to ensure the sterility of the wort, the longer the wort must be stored at elevated temperatures. Therefore, the filtering temperature of the first batch of wort is 82-84 ℃, the first batch of wort is temporarily stored for 3-4 hours at the temperature, and the wort is not deteriorated; the second batch of wort is filtered at 80-82 deg.C for 2-3 hr, and the third batch of wort is filtered at 76-78 deg.C without temporary storage.
Preferably, when three batches of wort are mixed and boiled, the concentration of the full boiler of the boiling pot is 18.5-19.0P, the concentration of the boiled wort is 20-25P, and the boiling evaporation rate is 8-32%.
Preferably, the wort after the rotary precipitation and the cooling is oxygenated, the dissolved oxygen of the wort is controlled to be 14-18mg/L, simultaneously the next yeast is inoculated, the number of the yeast in the full tank is controlled to be 3000-4000 ten thousand/m L, the main fermentation temperature is 8-12 ℃, the reduction temperature is 8-13 ℃, the fermentation time is more than or equal to 15 days, and the cold storage temperature is-2 ℃ to 0 ℃. Namely, the processes of whirling, cooling and oxygenating are the same as those of common wort.
The invention also provides a whole-wheat ultra-high-concentration wort which is prepared by adopting the preparation method of any one of the technical schemes.
Preferably, the whole wheat super high concentration wort obtained has a wort concentration of 20-25 ° P, a color of 15-100EBC, a-N of 350-420mg/L, total acid of 2.5mL/100mL-3.2mL/100mL, and viscosity of 3.0 mPas-3.2 mPas. It can be understood that 20-25P ultra-high-concentration wort, because of its high concentration, has high viscosity and high osmotic pressure, is not beneficial to yeast fermentation, and therefore, needs high a-N level, and the whole wheat ultra-high-concentration wort can easily realize high a-N level.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the invention provides an industrialized preparation process of whole-wheat ultra-high-concentration wort for the first time by utilizing an industrialized 100 kL/batch saccharification line based on three aspects of whole-wheat formula, three-batch first-pass wort preparation and mixed wort boiling, so that the concentration of the whole-wheat ultra-high-concentration wort is 20-25 DEG P, the chroma is 15-100EBC, the a-N is 350-420mg/L, the total acid is 2.5mL/100mL-3.2mL/100mL, and the viscosity is 3.0 mPa.s-3.2 mPa.s.
2. The industrialized preparation process of the whole-wheat ultra-high-concentration wort provided by the invention overcomes the technical problem of restriction of filtering and boiling equipment on the industrialized saccharification line at present through technological innovation, realizes the preparation of the whole-wheat wort with the temperature of more than 20-degree P and even 25-degree P, is both initiated domestically and internationally, and ensures that the industrialized production line of the existing brewery can meet the brewing condition on the premise of not needing to be upgraded.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Wet grinding a first batch of whole wheat raw materials (with Pearson malt as a main raw material, the use ratio of 85%, 100EBC scorch aroma malt and the use ratio of 15%) at 65 ℃, mixing the wet ground whole wheat raw materials with mixing water with the water temperature of 65 ℃ to obtain mixing water with a total material water ratio of less than or equal to 1.0, saccharifying the mixture at 65 ℃ to obtain first wheat juice, filtering the obtained first wheat juice at 82 ℃ to obtain first wheat juice, and temporarily storing the first wheat juice for 4 hours;
2h after the start of the saccharification process for obtaining the first batch of wort, carrying out wet grinding on a second batch of whole wheat raw materials (the pearson malt is used as a main raw material, the use ratio is 85%, 100EBC scorch aroma malt is matched, and the use ratio is 15%) at 65 ℃, mixing the wet ground whole wheat raw materials with mixing water with the water temperature of 65 ℃ to obtain slurry, wherein the total material-water ratio is less than or equal to 1.0, then saccharifying 80min at 65 ℃ to obtain first wheat juice, filtering the obtained first wheat juice at 80 ℃ to obtain second batch of wort, and temporarily storing the second batch of wheat juice for 2h;
2h after the start of the saccharification process for obtaining the second batch of wort, carrying out wet grinding on a third batch of whole wheat raw materials (the pearson malt is used as a main raw material, the use ratio is 85%, 100EBC scorch aroma malt is matched, and the use ratio is 15%) at 65 ℃, mixing the wet ground whole wheat raw materials with mixing water with the water temperature of 65 ℃ to obtain slurry, wherein the total material-water ratio is less than or equal to 1.0, then saccharifying 80min at 65 ℃ to obtain a first batch of wort, and filtering the obtained first batch of wort at 78 ℃ to obtain a third batch of wort;
and after the third batch of wort is obtained, mixing the third batch of wort with the first batch of wort and the second batch of wort, boiling (the full-pot concentration is 18.5 ℃ P, and the boiling final concentration is 20 ℃ P), carrying out rotary precipitation and cooling on the third batch of wort, oxygenating the cooled wort, controlling the dissolved oxygen of the wort to be 14-18mg/L, simultaneously inoculating flour yeast, controlling the number of the full-pot yeast to be 3000-4000 ten thousand/m L, controlling the main fermentation temperature to be 8-12 ℃, the reduction temperature to be 8-13 ℃, the cold storage time to be more than or equal to 15 days, and carrying out cold storage at-2-0 ℃ to obtain the 20 ℃ P whole-wheat ultra-high-concentration wort.
Example 2
Carrying out wet grinding on a first batch of whole wheat raw materials (the use proportion of an ale malt raw material is 90%, 100EBC burnt malt is matched, the use proportion of the whole wheat raw material is 8%, 900EBC black malt is matched, and the use proportion of the whole wheat raw material is 2%) at 65 ℃, mixing the wet ground whole wheat raw materials with mixing water with the water temperature of 65 ℃ to obtain a total material-water ratio of less than or equal to 1 and 3.0, then saccharifying 80min at 65 ℃ to obtain a first wheat juice, and filtering the obtained first wheat juice at 84 ℃ to obtain a first batch of wheat juice and temporarily storing the first batch of wheat juice for 4 hours;
2h after the start of the saccharification process for obtaining the first batch of wort, carrying out wet grinding on a second batch of whole wheat raw material (90% of ales malt raw material, 8% of 100EBC burnt malt and 2% of 900EBC black malt), mixing the wet ground whole wheat raw material with mixing water at 65 ℃ to obtain a first batch of wort, and carrying out saccharification at 65 ℃ for 80min to obtain a first batch of wort, filtering the obtained first batch of wort at 82 ℃ to obtain a second batch of wort and temporarily storing the second batch of wort for 2h;
2h after the start of the saccharification process for obtaining the second batch of wort, carrying out wet grinding on a third batch of whole wheat raw materials (the proportion of the whole wheat raw materials is 90 percent, 100EBC burnt malt is matched, the proportion of the whole wheat raw materials is 8 percent, 900EBC black malt is matched, and the proportion of the whole wheat raw materials is 2 percent) at 65 ℃, mixing the whole wheat raw materials subjected to wet grinding with mixing water at 65 ℃, wherein the total water-to-total ratio is less than or equal to 1;
after the third batch of wort is obtained, mixing the third batch of wort with the first batch of wort and the second batch of wort, boiling (the full-kettle concentration is 19 ℃ P, the boiling final concentration is 25 ℃ P), carrying out rotary precipitation and cooling on the third batch of wort, oxygenating the cooled wort, controlling the dissolved oxygen of the wort to be 14-18mg/L, simultaneously inoculating the yeast for the next time, controlling the number of the yeast for the full kettle to be 3000-4000 ten thousand/ml, the main fermentation temperature to be 8-12 ℃, the reduction temperature to be 8-13 ℃, the cold storage time to be more than or equal to 15 days, and carrying out cold storage at-2-0 ℃ to obtain the ultrahigh whole-wheat concentrated wort with the temperature of 22 ℃ P.
Example 3
Carrying out dry grinding on a first batch of whole wheat raw materials (made of Pearson malt raw materials, the using proportion is 100%), mixing the whole wheat raw materials obtained by dry grinding with mixing water with the water temperature of 50 ℃ to obtain mixing water, wherein the total material water ratio is less than or equal to 1.0, saccharifying the mixing water at 65 ℃ for 80min to obtain first wort, filtering the obtained first wort at 82 ℃ to obtain a first batch of wort, and temporarily storing the first batch of wort for 4 hours;
2h after the start of the saccharification process for obtaining the first batch of wort, carrying out dry grinding on a second batch of whole wheat raw material (made of pearson malt raw material, the using proportion is 100 percent), mixing the whole wheat raw material obtained by the dry grinding with mixing water with the water temperature of 50 ℃, wherein the total material-water ratio is less than or equal to 1.0, then saccharifying the mixture at 65 ℃ for 80min to obtain a first batch of wort, filtering the obtained first batch of wort at 80 ℃ to obtain a second batch of wort, and temporarily storing the second batch of wort for 2h;
2h after the start of the saccharification process for obtaining the second batch of wort, carrying out dry grinding on a third batch of whole wheat raw material (the Pearson malt raw material is used in a proportion of 100 percent), mixing the whole wheat raw material obtained by the dry grinding with mixing water with the water temperature of 50 ℃ to obtain a total material-water ratio of less than or equal to 1.0, then saccharifying the mixture at 65 ℃ for 80min to obtain a first batch of wort, and filtering the obtained first batch of wort at 76 ℃ to obtain a third batch of wort;
and after the third batch of wort is obtained, mixing the third batch of wort with the first batch of wort and the second batch of wort, boiling (the full-kettle concentration is 19 ℃ P, the boiling final concentration is 25 ℃ P), carrying out rotary precipitation and cooling on the third batch of wort, oxygenating the cooled wort, controlling the dissolved oxygen of the wort to be 14-18mg/L, simultaneously inoculating the yeast for the next time, controlling the number of the yeast for the full kettle to be 3000-4000 ten thousand/ml, controlling the main fermentation temperature to be 8-12 ℃, the reduction temperature to be 8-13 ℃, the cold storage time to be more than or equal to 15 days, and carrying out cold storage at-2-0 ℃ to obtain the 25 ℃ P whole-wheat ultra-high concentration wort.
Physical and chemical detection of whole-wheat ultra-high concentration wort
The physical and chemical properties of the whole-wheat ultra-high concentration wort obtained in examples 1 to 3 were measured, and the results are shown in table 1.
TABLE 1 results of physical and chemical examination of the whole wheat super high-concentration wort used in examples 1 to 3
| Index (es) | Unit | Example 1 | Example 2 | Example 3 |
| Concentration of wort | °P | 20 | 22 | 25 |
| Colour intensity | EBC | 40 | 100 | 15 |
| a-N | mg/L | 350 | 390 | 420 |
| Total acid | mL/100mL | 2.5 | 3.2 | 3.0 |
| Viscosity of the oil | mPa·s | 3.0 | 3.1 | 3.2 |
As can be seen from the data in Table 1, by combining the preparation process provided by the application, the whole-wheat ultrahigh-concentration wort can be prepared on the existing industrialized production line of a brewery without upgrading and adjusting equipment, the wort concentration is 20-25 ℃ P, the chroma is 15-100EBC, the a-N is 350-420mg/L, the total acid is 2.5mL/100mL-3.2mL/100mL, the viscosity is 3.0 mPa.s-3.2 mPa.s, and the requirement of industrialized brewing of the whole-wheat ultrahigh-alcohol-degree beer can be effectively met.
Claims (10)
1. The industrialized preparation method of the whole-wheat ultra-high-concentration wort is characterized by comprising the following steps:
crushing a first batch of whole wheat raw materials, carrying out a saccharification process, filtering first wort obtained after the saccharification process to obtain a first batch of wort, and temporarily storing the first batch of wort for 3-4 hours;
2h after the start of the saccharification process for obtaining the first batch of wort, crushing a second batch of whole wheat raw materials, carrying out the saccharification process, filtering the first batch of wort obtained after the saccharification process, obtaining a second batch of wort, and temporarily storing the second batch of wort for 2-3h;
2h after the saccharification process for obtaining the second batch of wort is started, crushing a third batch of whole wheat raw materials, carrying out the saccharification process, and filtering the first batch of wort obtained after the saccharification process to obtain a third batch of wort;
and after the third batch of wort is obtained, mixing the third batch of wort with the first batch of wort and the second batch of wort, boiling, performing rotary precipitation, cooling and oxygenation on the mixture to obtain the whole-wheat ultrahigh-concentration wort.
2. The method of claim 1, wherein the first, second and third whole wheat sources are light barley malt with or without dark and/or black barley malt.
3. The industrial process according to claim 2, wherein the pale barley malt is at least one selected from the group consisting of Pearson malt, eler malt, and Munich malt, the dark malt is a malt having a color number of 40-300EBC, and the black malt is a malt having a color number of 800-1200 EBC.
4. The industrial production method according to claim 1, wherein the pulverization is dry pulverization or wet pulverization at 63 to 65 ℃.
5. The industrial production method according to claim 4, wherein in the saccharification process, the whole wheat raw material obtained by dry grinding is slurried with slurry water with the water temperature of 50 ℃, the total material-water ratio is less than or equal to 1.0, and then the whole wheat raw material is saccharified at 65 ℃ for 80min;
the whole wheat raw material which is crushed by the wet method is mixed with mixing water with the water temperature of 65 ℃ for mixing slurry, the total material water ratio is less than or equal to 1.
6. The method according to claim 1, wherein only first wort is filtered in wort filtration for obtaining the first, second and third wort batches, and wherein three wort filtrations share a single filter tank, and the filter tank is not washed between the three wort filtrations.
7. The industrial production method according to claim 6, wherein the first wort of the first batch of wort, the second batch of wort and the third batch of wort are filtered at 82-84 ℃, 80-82 ℃ and 76-78 ℃ respectively, and the concentration of the obtained first wort is 18.5-19 ° P.
8. The industrial preparation method according to claim 1, wherein when three batches of wort are mixed and boiled, the concentration of the full boiler of the boiler is 18.5-19.0P, the concentration of the boiled wort is 20-25P, and the boiling evaporation rate is 8-32%.
9. A whole wheat ultra-high concentrated wort produced by the production method according to any one of claims 1 to 8.
10. The whole wheat super high gravity wort according to claim 1, wherein the whole wheat super high gravity wort obtained has a wort concentration of 20 to 25 ° P, a color of 15 to 100ebc, a-N of 350 to 420mg/L, a total acid of 2.5mL/100mL to 3.2mL/100mL, and a viscosity of 3.0 mPa-s to 3.2 mPa-s.
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