WO2020078129A1 - 苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法 - Google Patents

苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法 Download PDF

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WO2020078129A1
WO2020078129A1 PCT/CN2019/104106 CN2019104106W WO2020078129A1 WO 2020078129 A1 WO2020078129 A1 WO 2020078129A1 CN 2019104106 W CN2019104106 W CN 2019104106W WO 2020078129 A1 WO2020078129 A1 WO 2020078129A1
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Prior art keywords
malt
beer
pearson
bitter
whole wheat
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PCT/CN2019/104106
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English (en)
French (fr)
Inventor
董建军
尹花
邢磊
钱中华
常宗明
黄树丽
胡孝丛
刘晓琳
杨朝霞
胡淑敏
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青岛啤酒股份有限公司
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Application filed by 青岛啤酒股份有限公司 filed Critical 青岛啤酒股份有限公司
Priority to EP19874155.5A priority Critical patent/EP3865562B1/en
Publication of WO2020078129A1 publication Critical patent/WO2020078129A1/zh

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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
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • 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
    • C12C12/00—Processes specially adapted for making special kinds of beer

Definitions

  • the present application belongs to the field of beer technology, and in particular relates to a bitter and refreshing whole wheat Pearson beer malt formula, the resulting beer and a preparation method thereof.
  • the bitterness of ordinary domestic Lager beer is usually between 6-12 EBC, and the coordination of bitterness is not good. Therefore, how to optimize the formula of Pearson beer so that it retains the characteristics of the high bitterness of European Lager beer while being able to meet
  • the taste requirements of the Chinese people have the characteristics of bitterness and bitterness, and they will not suffer from bitterness. Solving the current situation of the domestic no-bitterness and whole wheat Pearson beer will be an important subject studied by those skilled in the art.
  • This application proposes a bitter and refreshing whole wheat Pearson beer malt formula, the resulting beer and its preparation method.
  • This beer retains the characteristics of high bitterness of Pearson beer, while having a bitter and refreshing taste and bitterness in taste
  • the characteristics of good coordination and no bitterness have solved the current situation of domestic no-bitter and refreshing whole wheat Pearson beer.
  • the present application provides a bitter-sweet whole wheat Pearson beer malt formula.
  • the selected malt in the formula uses Pearson malt with light-colored caramel malt, and the selected hops contain humulone. ⁇ 30%, of which, Pearson malt ⁇ -N content is 120-140mg / 100g, saccharification power is 250-300WK, color is 2.5-4.5EBC, malt limit fermentation degree is 67% -69%; light color caramel malt color is 20 -30EBC, the content of 2,5-dimethyl-4-hydroxyfuranone is 0.5-1.0mg / L; the original wort concentration of beer prepared by the formula is 10.5-11.5 ° P, and the bitterness is 20-30EBC.
  • the Pearson malt is mainly Pearson malt prepared from two-sided barley, which accounts for 90% -99% of the selected malt content, and the light-colored caramel malt accounts for 1% -10% of the selected malt content.
  • the present application also provides a method for preparing a bitter type whole wheat pilsner beer using the bitter type whole wheat pilsner beer malt formula described in the technical scheme, which includes the following steps:
  • the saccharified mash is filtered at 73 ⁇ 1 °C to obtain clear wort and boiled. During the boiling process, hops or hop products are added in batches. After boiling, the vortex precipitation is carried out, cooled to 8-10 °C, and oxygenated at the same time Enter the following yeast for fermentation to obtain beer fermentation broth;
  • the beer fermentation liquid is filtered through diatomaceous earth, and then packaged and sterilized to obtain a bitter type whole wheat Pearson beer.
  • the two-stage saccharification includes the first stage saccharification at 62-65 ° C and 30-60min and the second stage saccharification at 71-73 ° C and 10-30min, in which no external Source enzyme preparation.
  • adding hops or hop products in portions during boiling specifically includes:
  • Hops or hops products were added at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes, respectively.
  • the filtering of the saccharified mash includes the steps of refluxing the saccharified mash first, and then filtering after the clarified wort is obtained, wherein the speed at which the saccharified mash is refluxed and the saccharified mash are treated as clear wort
  • the extraction speed ratio is 1: 1-1: 1.4.
  • the hops or hops products are bitter flowers, fragrant flowers, or bitter-scented, and are selected from at least one of Hallertauer tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, Nugget, and SpalterSelect .
  • the oxygenation is connected to the following yeast for fermentation specifically including:
  • the present application also provides a bitter-type whole-wheat Pearson beer prepared according to the method described in the above technical solution.
  • the original wort concentration of the beer is 10.5-11.5 ° P
  • the bitterness is 20-30EBC
  • the color is 6-9EBC
  • the true fermentation degree is between 65-68%
  • the beer is heterogeneous Humulone accounts for ⁇ 35%
  • the total alcohol content is 50-80mg / L
  • the total ester content is 9-13mg / L.
  • the bitter and full Pearson beer formula provided by this application is optimized for malt and hop formulas, so that it retains the characteristics of high bitterness of Pearson beer, and at the same time has a bitter and bitter taste.
  • the characteristics of good coordination and no bitterness have solved the current situation of domestic no-bitter and refreshing whole wheat Pearson beer.
  • the examples of the present application provide a bitter and refreshing whole wheat Pearson beer malt formula, in which the selected malt uses Pearson malt with light-colored caramel malt, and the selected humulone of hops accounts for ⁇ 30% Among them, the Pearson malt ⁇ -N content is 120-140mg / 100g, the saccharification power is 250-300WK, the color is 2.5-4.5EBC, the malt limit fermentation degree is 67% -69%; the light-colored caramel malt color is 20-30EBC,
  • the content of 2,5-dimethyl-4-hydroxyfuranone (hereinafter referred to as DMHF) is 0.5-1.0 mg / L; the original wort concentration of beer prepared from the formula is 10.5-11.5 ° P, and the bitterness is 20-30EBC.
  • DMHF 2,5-dimethyl-4-hydroxyfuranone
  • the Pearson beer provided in the above embodiment is made of whole wheat, and the selected malt is mainly based on the Pearson malt made of two-sided barley, and is matched with light-colored caramel malt.
  • Pearson malt accounts for 90% of the selected malt content -99%
  • light-colored caramel malt accounts for 1% -10% of the selected malt content
  • the selected humulone of hops accounts for ⁇ 30%, the lower the proportion of humulone, the better the coordination of bitterness
  • hops can be a single hop or a variety of mixed hops
  • this beer formula does not require the use of rice, corn and other auxiliary materials, and does not add external enzyme preparations, combined with the specific malt requirements and the final obtained
  • the wort concentration and bitterness requirements require that the prepared beer has the characteristics of bitterness and bitterness, good coordination of bitterness, and no after-bitterness, which solves the current situation of no bitterness and whole wheat Pearson beer in the domestic market.
  • the embodiment of the present application also provides a method for preparing a bitter-type whole-wheat Pearson beer malt formulation using the bitter-type whole-wheat Pearson beer malt formula described in the above embodiment, which includes the following steps:
  • the saccharification process is optimized as a two-stage saccharification, which can not only ensure the decomposition of starch, but also facilitate the control of the wort maximum fermentation degree.
  • the saccharified mash is filtered by refluxing and then filtered to ensure that the suspended substances in the saccharified mash are fully precipitated and separated, and the concentration of the mixed wort after filtering is 9.0-10.5 ° P.
  • hops or hops products are added in a stepwise manner. It is preferable to add hops or hops products at the beginning of boiling, boiling for 15 minutes, and boiling for 60 minutes.
  • the swirling time can be adjusted according to the swirling effect, preferably 20min-30min, at this time the wort wheat
  • the juice concentration is 10.5-11.5 ° P.
  • the two-stage saccharification includes a first stage saccharification at 62-65 ° C and 30-60min and a second stage saccharification at 71-73 ° C and 10-30min, wherein, during the entire saccharification process No exogenous enzyme preparation is added.
  • optimizing the two-stage saccharification process can not only ensure the decomposition of starch, but also facilitate the control of the wort's limit fermentation degree.
  • the limit fermentation degree of wort can be controlled between 67% -69%, and finally the true fermentation degree of finished wine (hereinafter referred to as RDF) is between 65% -68%, and the appearance sugar content is 1.8-2.3 ° Between P.
  • filtering the saccharified mash includes the steps of refluxing the saccharified mash first, and then filtering after the clarified wort is obtained, wherein the speed at which the saccharified mash is refluxed and the saccharified mash are treated as clear After the wort is extracted, the speed ratio is 1: 1-1: 1.4.
  • the speed ratio in order to ensure that the boiled wort is clarified wort to the greatest extent, the method of first refluxing and then filtering is adopted when filtering the mash mash, at the same time, the reflux speed of the mash and the mash treatment
  • the speed ratio can be adjusted within the above range according to actual production conditions.
  • the hop or hop product is bitter, fragrant or bitter, and is selected from Hallertauer tradition, Tettanger, Hersbrucker, Herkules, Saaz, Herkules, Magnum, Perle, Tettnanger, Nugget and SpalterSelect At least one.
  • these hops are all low-protein varieties, and when selected, they are usually mixed with varieties with a humulone ratio greater than 30% and varieties with a humulone proportion less than 30%.
  • the humulone in the hops formula accounts for ⁇ 30%. This is because the lower the proportion of humulone, the better the coordination of bitterness, which will help the final beer product have the characteristics of bitterness, sweetness, coordination and no after-bitterness.
  • the oxygenation is connected to the following yeast for fermentation specifically including:
  • the parameter conditions involved in the step of fermenting oxygen into the following yeast for fermentation are limited to ensure that the product obtained after fermentation is the expected product. It can be understood that the limitation of the above parameter conditions can be slightly adjusted within the above-defined range according to actual production conditions.
  • the examples of the present application also provide a bitter and refreshing comprehensive Pearson beer prepared according to the above method.
  • the original wort concentration of the beer is 10.5-11.5 ° P
  • the bitterness is 20-30EBC
  • the color is 6- 9EBC
  • RDF is between 65-68%
  • the proportion of isohumulone in the beer is ⁇ 35%
  • the total alcohol content is 50-80mg / L
  • the total ester content is 9-13mg / L, so that It not only retains the characteristics of high bitterness of Pearson beer, but also has the characteristics of bitterness and bitterness, and no bitterness, which solves the current situation of no bitterness and whole wheat Pearson beer in China.
  • the main raw materials are barley malt (Fermai Irina Pille malt 65% -69%, Wheat Copeland Pearson malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing ⁇ mashing ⁇ Filtration ⁇ boiling (Hallertauer tradition 36%, Hersbrucker 64%) ⁇ Cycloprecipitation ⁇ Cooling ⁇ Oxygenation ⁇ Adding the following yeast ⁇ Fermentation ⁇ Filtration ⁇ Sterilization ⁇ 10.5 ° P bitter whole wheat Pearson beer is obtained.
  • the main raw materials are barley malt (Farmai Irina Pille malt 65% -69%, Gape Copeland Pilsen malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing ⁇ mashing ⁇ Filtration ⁇ Boiling (Hallertauer tradition 100%) ⁇ Cycloprecipitation ⁇ Cooling ⁇ Oxygenation ⁇ Adding the following yeast ⁇ Fermentation ⁇ Filtration ⁇ Sterilization ⁇ It is 10.5 ° P bitter whole wheat Pearson beer.
  • the main raw materials are barley malt (Fermai Irina Pille malt 65% -69%, Wheat Copeland Pearson malt 25% -30%, light-colored caramel malt CaraHell 1% -10%), water, after crushing ⁇ mashing ⁇ Filtration ⁇ boiling (Hallertauer tradition 100%) ⁇ Cycloprecipitation ⁇ Cooling ⁇ Oxygenation ⁇ Add the following yeast ⁇ Fermentation ⁇ Filtration ⁇ Sterilization ⁇ 11.5 ° P bitter whole wheat Pearson beer.
  • Example 1 Example 2
  • Example 3 Example 4
  • Example 5 Original wort concentration 10.5 ° P 10.5 ° P 10.5 ° P 10.5 ° P 11.5 ° P Bitterness 22.5 21.6 20 20.7 25
  • Proportion of isohumulone 32.26 34.64 30.03
  • 34.96 RDF 66.2% 66.8% 65.3% 65.6% 65%
  • the hops and malt used in Examples 1-5 of the present application all meet the setting standards for hops and malt in the bitter-sweet whole wheat Pearson beer malt formula, and from the data in Table 3, Based on the setting of the selected components in the formula, the concentration of the raw wort of the prepared bitter whole wheat Pearson beer is 10.5-11.5 ° P, the bitterness is 20-30EBC, and the heterocommon humulone in the beer The proportion is ⁇ 35%, and the RDF is between 65% -68%, which meets the requirements of the expected bitter-type whole-wheat Pearson beer.
  • RDF affects the residual sugar in the beer, the residual sugar is too much, and the body is mellow Unsatisfactory, too little residual sugar, light body, so RDF is controlled at 65% -68%, the best refreshing.
  • the whole-wheat Pearson beer provided in the examples of the present application has the characteristics of bitterness and refreshing, good coordination of bitterness, and no after-bitterness. Due to the relatively low tolerance of domestic consumers to bitterness, the bitter and refreshing whole-wheat Pearson beer provided by the examples of this application not only retains the high bitter taste characteristics of European Lager beer, but also meets the taste requirements of the Chinese people. It has the characteristics of bitterness and bitterness, and it does not suffer from bitterness. It solves the current situation of no bitterness and whole wheat Pearson beer in China.

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Abstract

一种苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法。麦芽采用皮尔森麦芽搭配浅色焦香麦芽，所选酒花的合葎草酮占比≤30％，其中，皮尔森麦芽α-N含量120-140mg/100g，糖化力250-300WK，色度2.5-4.5EBC，麦芽极限发酵度67％-69％；浅色焦香麦芽色度20-30EBC，DMHF含量0.5-1.0mg/L；由所述配方制备得到的啤酒原麦汁浓度10.5-11.5°P，苦味质20-30EBC。

Description

苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法 技术领域
本申请属于啤酒技术领域，尤其涉及一种苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法。
背景技术
皮尔森啤酒是世界上第一款Lager啤酒，也是欧洲销量最大的啤酒，具有较高的苦味质，通常苦味质在20-30EBC之间，具有苦爽回甘等特点，尤其是其苦感协调性及爽口性是区别于其他Lager啤酒的关键指标。
目前国内普通Lager啤酒的苦味质通常在6-12EBC之间，苦感协调性不好，因此，如何优化皮尔森啤酒的配方，使其既保留欧洲Lager啤酒高苦味质的特点，同时又能够满足国人的口味要求，具有苦爽回甘、不后苦的特点，解决目前国内无苦爽型全麦皮尔森啤酒的现状，将是本领域技术人员所研究的重要课题。
发明内容
本申请提出一种苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法，该款啤酒既保留了皮尔森啤酒高苦味质的特点，同时口味上又具有苦爽回甘、苦感协调性好、不后苦的特点，解决了目前国内无苦爽型全麦皮尔森啤酒的现状。
为了达到上述目的，本申请提供了一种苦爽型全麦皮尔森啤酒麦芽配方，所述配方中所选麦芽采用皮尔森麦芽搭配浅色焦香麦芽，所选酒花的合葎草酮占比≤30％，其中，皮尔森麦芽α-N含量120-140mg/100g,糖化力250-300WK，色度2.5-4.5EBC，麦芽极限发酵度67％-69％；浅色焦香麦芽色度20-30EBC，2,5-二甲基-4-羟基呋喃酮含量0.5-1.0mg/L；由所述配方制备得到的啤酒原麦汁浓度10.5-11.5°P,苦味质20-30EBC。
作为优选，所述皮尔森麦芽以二棱大麦制得的皮尔森麦芽为主，占所选麦芽含量的90％-99％，浅色焦香麦芽占所选麦芽含量的1％-10％。
本申请还提供了一种利用上述技术方案所述的苦爽型全麦皮尔森啤酒麦芽配方制备苦爽型全麦皮尔森啤酒的方法，包括如下步骤：
选用皮尔森麦芽搭配浅色焦香麦芽、水为主要原料，以料水比1:3-1:4混合，于62-72℃进行二段式糖化；
糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后进行回旋沉淀，冷却至8-10℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液；
将啤酒发酵液进行硅藻土过滤,然后包装杀菌，得到苦爽型全麦皮尔森啤酒。
作为优选，所述二段式糖化包括于62-65℃、30-60min的第一段糖化和于71-73℃、10-30min的第二段糖化，其中，在整个糖化过程中不添加外源酶制剂。
作为优选，煮沸过程中分次添加酒花或酒花制品具体包括：
在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品。
作为优选，对糖化醪液进行过滤包括先对糖化醪液进行回流处理，待得澄清麦汁后进行过滤的步骤，其中，糖化醪液进行回流的速度与糖化醪液处理为澄清麦汁后被提取的速度比为1:1-1:1.4。
作为优选，所述酒花或酒花制品为苦花、香花或苦香兼型，选自Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Saaz、Herkules、Magnum、Perle、Tettnanger、Nugget和Spalter Select中的至少一种。
作为优选，所述充氧接入下面酵母进行发酵具体包括：
对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧9-11mg/L，同时接入下面酵母，满罐酵母数控制1500-1800万个/ml，主酵温度8-11℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥14天。
本申请还提供了一种根据上述技术方案所述的方法制备得到的苦爽型全麦皮尔森啤酒。
作为优选，所述啤酒的原麦汁浓度为10.5-11.5°P,苦味质为20-30EBC，色度为6-9EBC，真正发酵度在65-68％之间，且所述啤酒中异合葎草酮占比≤35％，总醇的含量为50-80mg/L,总酯的含量为9-13mg/L。
与现有技术相比，本申请的优点和积极效果在于：
本申请所提供的苦爽型全面皮尔森啤酒配方对麦芽配方、酒花配方均进行了优化，使其既保留了皮尔森啤酒高苦味质的特点，同时口味上又具有苦爽回甘、苦感协调性好、不后苦的特点，解决了目前国内无苦爽型全麦皮尔森啤酒的现状。
具体实施方式
下面将对本申请实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。
本申请实施例提供了一种苦爽型全麦皮尔森啤酒麦芽配方，所述配方中所选麦芽采用皮尔森麦芽搭配浅色焦香麦芽，所选酒花的合葎草酮占比≤30％，其中，皮尔森麦芽α-N含量120-140mg/100g,糖化力250-300WK，色度2.5-4.5EBC，麦芽极限发酵度67％-69％；浅色焦香麦芽色度20-30EBC，2,5-二甲基-4-羟基呋喃酮(以下简称DMHF)含量0.5-1.0mg/L；由所述配方制备得到的啤酒原麦汁浓度10.5-11.5°P,苦味质20-30EBC。
上述实施例提供的皮尔森啤酒采用全麦制作，所选麦芽主要以二棱大麦制得的皮尔森麦芽为主，搭配浅色焦香麦芽，其中，皮尔森麦芽占所选麦芽含量的90％-99％，浅色焦香麦芽占所选麦芽含量的1％-10％；所选酒花的合葎草酮占比≤30％，合葎草酮占比越低，苦感协调性越好，其中酒花可以为单一酒花，也可以为多种混合的酒花；此外，该款啤酒配方中无需使用大米、玉米等辅料，且不添加外源酶制剂，结合具体限定的麦芽要求以及最后得到的麦汁浓度、苦味质要求所制备得到的啤酒具有苦爽回甘的特点，苦感协调性好，无后苦，解 决了国内市场目前无苦爽型全麦皮尔森啤酒的现状。
本申请实施例还提供了一种利用上述实施例所述的苦爽型全麦皮尔森啤酒麦芽配方制备苦爽型全麦皮尔森啤酒的方法，包括如下步骤：
S1：选用皮尔森麦芽搭配浅色焦香麦芽、水为主要原料，以料水比(即皮尔森麦芽和浅色焦香麦芽的总质量与水的质量比)1:3-1:4混合，于62-72℃进行二段式糖化。
该步骤中，将麦芽与水混合时，对于麦芽的下料温度要求不同，即为干粉碎麦芽于50-55℃下料，湿粉碎麦芽于62-65℃下料，以确保麦芽粉碎后的充分利用。此外，本步骤中将糖化过程优化为二段式糖化，这样既能保证淀粉的分解，又有利于麦汁极限发酵度的控制。
S2：糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后进行回旋沉淀，冷却至8-10℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液。
该步骤中，对糖化醪液采用先回流、再过滤的方式进行过滤，保证糖化醪液中的悬浮物质被充分沉淀、分离，过滤后的混合麦汁浓度为9.0-10.5°P。此外，为了确保酒花物质的充分利用，对于酒花或酒花制品的添加采用分次添加方式，优选在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品，另外在酒花添加完毕后，为了达到所需的酒花香，在煮沸结束后仍开启泵循环0-10min进行停汽回流工艺，再进行回旋沉淀，回旋时间可根据回旋效果适当调整，优选为20min-30min，此时所得麦汁的麦汁浓度为10.5-11.5°P。
S3：将啤酒发酵液进行硅藻土过滤,然后包装杀菌，得到苦爽型全麦皮尔森啤酒。
在一优选实施例中，所述二段式糖化包括于62-65℃、30-60min的第一段糖化和于71-73℃、10-30min的第二段糖化，其中，在整个糖化过程中不添加外源酶制剂。本实施例中，优化二段式糖化工艺后既能保证淀粉的分解，又有利于麦汁极限发酵度的控制。通过上述调整，可将麦汁极限发酵度控制在 67％-69％之间，最终可实现成品酒真正发酵度(以下简称RDF)在65％-68％之间，外观糖度在1.8-2.3°P之间。
在一优选实施例中，对糖化醪液进行过滤包括先对糖化醪液进行回流处理，待得澄清麦汁后进行过滤的步骤，其中，糖化醪液进行回流的速度与糖化醪液处理为澄清麦汁后被提取的速度比为1:1-1:1.4。本实施例中，为了最大程度保证所煮沸的麦汁为澄清麦汁，在对糖化醪液过滤时采用了先回流、再过滤的方式，同时对糖化醪液进行回流的速度以及糖化醪液处理为澄清麦汁后被提取的速度进行了限定，可以理解的是，该速度比可根据实际生产情况在上述范围内进行调整。
在一优选实施例中，所述酒花或酒花制品为苦花、香花或苦香兼型，选自Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Saaz、Herkules、Magnum、Perle、Tettnanger、Nugget和Spalter Select中的至少一种。本实施例中列举的所选酒花品种，这些酒花均为低蛋白品种，在选用时通常为合葎草酮占比大于30％的品种与合葎草酮占比小于30％的品种混合使用，最终确保酒花配方的合葎草酮占比≤30％即可。这只要是因为合葎草酮占比越低，苦感协调性越好，有助于最终啤酒产品具有苦爽回甘、苦感协调性好、无后苦的特点。
在一优选实施例中，所述充氧接入下面酵母进行发酵具体包括：
对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧9-11mg/L，同时接入下面酵母，满罐酵母数控制1500-1800万个/ml，主酵温度8-11℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥14天。本实施例中对充氧接入下面酵母进行发酵的步骤中涉及的参数条件进行了限定，确保发酵后所得产品为预期产品。可以理解的是，对于上述参数条件的限定可根据实际生产情况在上述限定的范围内进行略微调整。
本申请实施例还提供了一种根据上述方法制备得到的苦爽型全面皮尔森啤酒，该款啤酒的原麦汁浓度为10.5-11.5°P,苦味质为20-30EBC，色度为6-9EBC， RDF在65-68％之间，且所述啤酒中异合葎草酮占比≤35％，总醇的含量为50-80mg/L,总酯的含量为9-13mg/L，使其既保留了皮尔森啤酒高苦味质的特点，同时口味上又具有苦爽回甘、不后苦的特点，解决了目前国内无苦爽型全麦皮尔森啤酒的现状。
为了更清楚详细地介绍本申请实施例所提供的苦爽型全麦皮尔森啤酒麦芽配方、所得啤酒及其制备方法，下面将结合具体实施例进行描述。
实施例1
以大麦芽(法麦Sebastian皮尔麦芽30％-49％、法麦Quench皮尔森麦芽25％-30％，加麦Copeland皮尔森麦芽25％-30％，浅色焦香麦芽CaraHell 1％-10％)、水为主要原料，经粉碎→糖化→过滤→煮沸(酒花Hallertauer Tradition 36％、Hersbrucker 64％)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得10.5°P苦爽型全麦皮尔森啤酒。
实施例2
以大麦芽(法麦Sebastian皮尔麦芽30％-49％、法麦Quench皮尔森麦芽25％-30％，加麦Copeland皮尔森麦芽25％-30％，浅色焦香麦芽CaraHell 1％-10％)、水为主要原料，经粉碎→糖化→过滤→煮沸(酒花Hallertauer Tradition 100％)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得10.5°P苦爽型全麦皮尔森啤酒。
实施例3
以大麦芽(法麦Irina皮尔麦芽65％-69％、加麦Copeland皮尔森麦芽25％-30％，浅色焦香麦芽CaraHell 1％-10％)、水为主要原料，经粉碎→糖化→过滤→煮沸(酒花Hallertauer Tradition 36％、Hersbrucker 64％)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得10.5°P苦爽型全麦皮尔森啤酒。
实施例4
以大麦芽(法麦Irina皮尔麦芽65％-69％、加麦Copeland皮尔森麦芽25％-30％， 浅色焦香麦芽CaraHell 1％-10％)、水为主要原料，经粉碎→糖化→过滤→煮沸(酒花Hallertauer Tradition 100％)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得10.5°P苦爽型全麦皮尔森啤酒。
实施例5
以大麦芽(法麦Irina皮尔麦芽65％-69％、加麦Copeland皮尔森麦芽25％-30％，浅色焦香麦芽CaraHell 1％-10％)、水为主要原料，经粉碎→糖化→过滤→煮沸(酒花Hallertauer Tradition 100％)→回旋沉淀→冷却→充氧→添加下面酵母→发酵→过滤→杀菌→即得11.5°P苦爽型全麦皮尔森啤酒。
苦爽型全麦皮尔森啤酒理化检测
表1 实施例1-5所使用麦芽的部分理化检测结果
Figure PCTCN2019104106-appb-000001
表2 实施例1-5所使用酒花的理化检测结果
检测项目 Hallertauer Tradition Hersbrucker
合葎草酮占比％ 29 19
表3 实施例1-5所制备得到的苦爽型全麦皮尔森啤酒的检测结果
检测项目 实施例1 实施例2 实施例3 实施例4 实施例5
原麦汁浓度 10.5°P 10.5°P 10.5°P 10.5°P 11.5°P
苦味质 22.5 21.6 20 20.7 25
异合葎草酮占比 32.26 34.64 30.03 35 34.96
RDF 66.2％ 66.8％ 65.3％ 65.6％ 65％
由表1-2数据可知，本申请实施例1-5所使用的酒花、麦芽均符合苦爽型全麦皮尔森啤酒麦芽配方中对于酒花、麦芽的设定标准，并且由表3数据可知，基于对配方中所选组分的设定，使得所制备得到的苦爽型全麦皮尔森啤酒原麦汁浓度为10.5-11.5°P,苦味质为20-30EBC，啤酒中异合葎草酮占比≤35％，RDF在65％-68％之间，均符合预期得到的苦爽型全麦皮尔森啤酒的要求。对于皮尔森啤酒而言，异合律草酮占比越低，啤酒的苦感质量越好，即苦感强，但不后苦；RDF影响啤酒中残糖，残糖过多，酒体醇厚不爽口，残糖过少，酒体寡淡，因此RDF控制在65％-68％，爽口性最优。
风味品评
对上述实施例1-5所得到的苦爽型全麦皮尔森啤酒进行风味品评测定，结果见表4。
表4 实施例1-5所得到的苦爽型全麦皮尔森啤酒产品风味品评结果
Figure PCTCN2019104106-appb-000002
由表4结果可知，本申请实施例提供的全麦皮尔森啤酒具有苦爽回甘的特点，苦感协调性好，无后苦。由于国内消费者对苦的耐受度相对偏低，因此本申请实施例提供的苦爽型全麦皮尔森啤酒既保留了欧洲Lager啤酒高苦味质的特点，同时又能够满足国人的口味要求，具有苦爽回甘、不后苦的特点，解决目前国内无苦爽型全麦皮尔森啤酒的现状。

Claims (10)

  1. 苦爽型全麦皮尔森啤酒麦芽配方，其特征在于，所述配方中所选麦芽采用皮尔森麦芽搭配浅色焦香麦芽，所选酒花的合葎草酮占比≤30％，其中，皮尔森麦芽α-N含量120-140mg/100g,糖化力250-300WK，色度2.5-4.5EBC，麦芽极限发酵度67％-69％；浅色焦香麦芽色度20-30EBC，2,5-二甲基-4-羟基呋喃酮含量0.5-1.0mg/L；由所述配方制备得到的啤酒原麦汁浓度10.5-11.5°P,苦味质20-30EBC。
  2. 根据权利要求1所述的苦爽型全麦皮尔森啤酒麦芽配方，其特征在于，所述皮尔森麦芽以二棱大麦制得的皮尔森麦芽为主，占所选麦芽含量的90％-99％，浅色焦香麦芽占所选麦芽含量的1％-10％。
  3. 利用权利要求1或2所述的苦爽型全麦皮尔森啤酒麦芽配方制备苦爽型全麦皮尔森啤酒的方法，其特征在于，包括如下步骤：
    选用皮尔森麦芽搭配浅色焦香麦芽、水为主要原料，以料水比1:3-1:4混合，于62-72℃进行二段式糖化；
    糖化后，将糖化醪液于73±1℃进行过滤，得到澄清麦汁后煮沸，煮沸过程中分次添加酒花或酒花制品，煮沸后进行回旋沉淀，冷却至8-10℃，同时充氧接入下面酵母进行发酵，得到啤酒发酵液；
    将啤酒发酵液进行硅藻土过滤,然后包装杀菌，得到苦爽型全麦皮尔森啤酒。
  4. 根据权利要求3所述的方法，其特征在于，所述二段式糖化包括于62-65℃、30-60min的第一段糖化和于71-73℃、10-30min的第二段糖化，其中，在整个糖化过程中不添加外源酶制剂。
  5. 根据权利要求3所述的方法，其特征在于，煮沸过程中分次添加酒花或酒花制品具体包括：
    在煮沸开始、煮沸15min和煮沸60min时分别添加酒花或酒花制品。
  6. 根据权利要求3所述的方法，其特征在于，对糖化醪液进行过滤包括 先对糖化醪液进行回流处理，待得澄清麦汁后进行过滤的步骤，其中，糖化醪液进行回流的速度与糖化醪液处理为澄清麦汁后被提取的速度比为1:1-1:1.4。
  7. 根据权利要求3所述的方法，其特征在于，所述酒花或酒花制品为苦花、香花或苦香兼型，选自Hallertauer Tradition、Tettanger、Hersbrucker、Herkules、Saaz、Herkules、Magnum、Perle、Tettnanger、Nugget和Spalter Select中的至少一种。
  8. 根据权利要求3所述的方法，其特征在于，所述充氧接入下面酵母进行发酵具体包括：
    对回旋沉淀、冷却后的麦汁充氧，控制麦汁溶解氧9-11mg/L，同时接入下面酵母，满罐酵母数控制1500-1800万个/ml，主酵温度8-11℃、还原温度8-13℃，发酵时间≥15天，冷贮温度-2℃-0℃，冷贮时间≥14天。
  9. 采用权利要求3-8任一项所述的方法制备得到的苦爽型全麦皮尔森啤酒。
  10. 根据权利要求9所述的苦爽型全麦皮尔森啤酒，其特征在于：所述啤酒的原麦汁浓度为10.5-11.5°P,苦味质为20-30EBC，色度为6-9EBC，真正发酵度在65-68％之间，且所述啤酒中异合葎草酮占比≤35％，总醇的含量为50-80mg/L,总酯的含量为9-13mg/L。
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