WO2020181744A1 - 全麦淡爽型黑啤酒及其制备方法 - Google Patents

全麦淡爽型黑啤酒及其制备方法 Download PDF

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WO2020181744A1
WO2020181744A1 PCT/CN2019/104134 CN2019104134W WO2020181744A1 WO 2020181744 A1 WO2020181744 A1 WO 2020181744A1 CN 2019104134 W CN2019104134 W CN 2019104134W WO 2020181744 A1 WO2020181744 A1 WO 2020181744A1
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malt
beer
fermentation
saccharification
dark beer
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PCT/CN2019/104134
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English (en)
French (fr)
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尹花
董建军
邢磊
常宗明
钱中华
胡孝丛
胡淑敏
刘晓琳
陈华磊
王剑锋
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青岛啤酒股份有限公司
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Publication of WO2020181744A1 publication Critical patent/WO2020181744A1/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
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • 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
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash

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  • the application belongs to the technical field of beer, and in particular relates to a whole-wheat light dark beer and a preparation method thereof.
  • the main reason why the dark beer has a prominent burnt aroma, a burnt smell, a mellow taste, and a slightly sweet taste is that the dark beer uses a large amount of burnt malt and rye malt in the production process, and these two kinds of malt are made through malting. It is obtained by high-temperature drying during the process. Therefore, the products of Maillard reaction are more and darker than ordinary malt, which can give dark beer a deep color and a burnt and burnt flavor; but high-temperature drying will also affect the malt. Enzymes are destroyed, so dark beer that does not use exogenous glucoamylase is usually low in fermentation and high in residual sugar.
  • dark beer has the characteristics of slightly sweet and mellow taste, resulting in dark beer with a strong flavor and taste. Not suitable for the problem of polydrinking. Based on this, how to ensure that the produced dark beer not only has the typical burnt aroma of dark beer, the flavor of chocolate and coffee, but also has no burnt taste, high fermentation degree, and low residual sugar without adding exogenous glucoamylase. , The taste is light and refreshing, which will be an important topic for those skilled in the art.
  • This application proposes a whole wheat light refreshing dark beer and a preparation method thereof.
  • This beer not only has the typical burnt aroma of dark beer, the flavor of chocolate and coffee, but also has no burnt taste, high fermentation degree, low residual sugar, and taste Light refreshing, it solves the current situation of no whole-wheat light refreshing dark beer in China.
  • the present application provides a whole-wheat light refreshing dark beer, which uses Aier malt with chocolate malt and roasted barley, and does not add any exogenous glucoamylase, and is prepared by the above fermentation method.
  • the original wort concentration of beer is 10-12°P
  • the bitterness is 15-25EBC
  • the color is 80-140EBC
  • the true fermentation degree is ⁇ 66%
  • the appearance sugar content is ⁇ 2.4°P.
  • the added amount of the Aier malt accounts for 89-93% of the total selected malt
  • the added amount of chocolate malt accounts for 1%-8% of the total selected malt
  • the added amount of roasted barley accounts for the selected malt. 1%-8% of the total.
  • the color of Aier malt is 5.5-7.5 EBC, and the saccharification power is ⁇ 220 WK; the color of chocolate malt is 900-1100 EBC, and the color of roasted barley is 1100-1300 EBC.
  • the present application also provides a method for preparing the whole-wheat light dark beer according to the above technical solution, including the following steps:
  • the beer fermentation broth is filtered and diluted to 10-12°P, packaged and sterilized to obtain whole wheat light and refreshing dark beer.
  • the two-stage saccharification includes the first stage saccharification at 62-65°C and 80-100 min and the second stage saccharification at 71-73°C and 20-40 min, wherein no external saccharification is added during the entire saccharification process.
  • Source enzyme preparation is the first stage saccharification at 62-65°C and 80-100 min and the second stage saccharification at 71-73°C and 20-40 min, wherein no external saccharification is added during the entire saccharification process.
  • adding hops or hop products in batches during the boiling process specifically includes:
  • the hops or hop products are bitter flower, fragrant flower or bitter-flavor type.
  • the oxygenation and access to the above yeast for fermentation specifically includes:
  • the whole wheat light refreshing dark beer provided in this application optimizes the raw material formula, so that it can achieve the typical flavor of dark beer, caramel, chocolate, and coffee without adding any exogenous glucoamylase. It also realizes the characteristics of no burnt taste and refreshing taste, and solves the current situation of traditional dark beer that has a heavy flavor and taste and is not suitable for multi-drinking.
  • the embodiment of the application provides a whole-wheat light refreshing dark beer.
  • the beer uses Al malt with chocolate malt and roasted barley, without adding any exogenous glucoamylase, and is prepared by the above fermentation method.
  • the wort concentration is 10-12°P
  • the bitterness is 15-25EBC
  • the color is 80-140EBC
  • the true fermentation degree (hereinafter referred to as RDF) is ⁇ 66%
  • the appearance sugar content is ⁇ 2.4°P.
  • the whole wheat light refreshing dark beer provided in the above embodiments is made of whole wheat, and is prepared by the above fermentation method under the premise of not adding any exogenous glucoamylase.
  • the physical and chemical indexes, taste and flavor of the obtained beer reach the benchmark wine taste while at the same time.
  • Aier malt is the main component of the selected malt, with chocolate malt and roasted barley.
  • the addition of Aier malt accounts for 89-93% of the total selected malt, and the addition of chocolate malt accounts for the total selected malt.
  • the added amount of roasted barley accounts for 1%-8% of the total selected malt.
  • the color of Aier malt is 5.5-7.5 EBC
  • the saccharification power is ⁇ 220 WK
  • the color of chocolate malt is 900-1100 EBC
  • the color of roasted barley is 1100-1300 EBC.
  • the color and saccharification power of each malt are limited. This is mainly due to the fact that Ayre malt has higher chroma than ordinary malt, and its saccharification power is close to ordinary malt. Using Ayre malt can reduce the use of dark malt. It can reduce the burnt taste and increase the RDF of dark beer.
  • the use of high-color chocolate malt and roasted barley can reduce the amount of burnt malt used, increase the malt saccharification power of the formula, and ensure the ultimate fermentation degree of the wort ⁇ 68%, while contributing to the unique chocolate and coffee flavors of dark beer.
  • the beer formula does not need to use rice, corn and other auxiliary materials, nor does it need to add exogenous enzyme preparations, combined with specific limited raw material requirements and beer parameter limitations, so that the final beer has the typical flavor of dark beer, caramel, chocolate,
  • the coffee flavor realizes the characteristics of no burnt and refreshing taste, which solves the current situation of traditional dark beer that the flavor and taste are heavy and not suitable for multi-drinking.
  • the embodiment of the present application also provides a method for preparing a whole wheat light dark beer using the whole wheat light dark beer described in the above embodiment, which includes the following steps:
  • S1 Use Aier malt with chocolate malt, roasted barley and water as the main raw materials. After crushing the malt raw materials, the ratio of material to water (that is, the total mass of Aier malt, chocolate malt and roasted barley and the mass ratio of water) 1: 3-1:4 mixing, two-stage saccharification at 62-73°C, no exogenous enzyme preparation is added during saccharification;
  • each malt needs to be fully crushed and then mixed with water in a ratio of 1:3-1:4 to ensure full utilization of the malt.
  • the saccharification process is optimized to two-stage saccharification, which not only ensures the decomposition of starch, but also facilitates the control of the limit fermentation degree of wort.
  • the saccharified mash is filtered to ensure that the suspended substances in the saccharified mash are fully precipitated and separated.
  • the addition of hops or hop products is added in batches. It is preferable to add hops or hop products at the beginning of boiling, boiling for 15 minutes and boiling for 60 minutes. Adjust appropriately according to the gyration effect, such as 20min-30min, and the wort concentration of the wort obtained at this time is 10-12°P.
  • the two-stage saccharification includes the first stage saccharification at 62-65°C and 80-100 minutes and the second stage saccharification at 71-73°C and 20-40 minutes, wherein, during the entire saccharification process No exogenous enzyme preparation is added.
  • the optimization of the two-stage saccharification process can not only ensure the decomposition of starch, but also facilitate the control of the ultimate fermentation degree of wort.
  • the hops or hop products are bitter flower, fragrant flower or bitter-flavor type. It is understandable that the hop varieties selected in this embodiment only need to satisfy the good bitterness coordination and help the final beer product to have the characteristics of burnt aroma, no burnt taste, and light taste.
  • the oxygenation and access to the above yeast for fermentation specifically includes:
  • the parameter conditions involved in the step of adding oxygen to the above yeast for fermentation are limited to ensure that the product obtained after fermentation is the expected product. It is understandable that the limitation on the above parameter conditions can be slightly adjusted within the above limited range according to actual production conditions.
  • the embodiment of the application also provides a whole wheat light refreshing dark beer prepared according to the above method.
  • the original wort concentration of the beer is 10-12°P
  • the bitterness is 15-25 EBC
  • the color is 80- 140EBC
  • RDF ⁇ 66% appearance sugar content ⁇ 2.4°P
  • it can not only achieve the typical flavor of dark beer, caramel, chocolate, coffee flavor, but also achieve the characteristics of no burnt taste and refreshing taste, which solves the traditional black
  • the beer flavor and taste are too heavy, not suitable for the current situation of polydrinking.
  • Test items Al Malt Chocolate Malt Roasted barley Chroma EBC 7.0 950 1150 Saccharification power WK 235 / /
  • Example 1 Example 2
  • Example 3 Example 4
  • Example 5 Ultimate fermentation degree% 68.3 68.1 68.8 69
  • Wort concentration °P 10 10 10 12 12 Chroma EBC 110 125 100 123 128
  • the malt used in Examples 1-5 of the present application meets the set standards for malt in the formula of whole-wheat light dark beer
  • the data in Table 2-3 shows that based on the selected group in the formula
  • the setting of the points is such that the wort concentration of the prepared wort is 10-12°P, the ultimate fermentation degree is ⁇ 68%, the bitterness is 20-35EBC, and the color is 90-130EBC;
  • the original wort concentration of cool dark beer is 10-12°P, the bitterness is 15-25EBC, the color is 80-140EBC, the RDF ⁇ 66%, the appearance sugar content is ⁇ 2.4°P, which meets the expected taste and flavor of the prepared dark beer. Taste requirements.
  • Table 4 The flavor evaluation results of the whole wheat light and refreshing dark beer products obtained in Examples 1-5
  • the whole-wheat light dark beer provided in the examples of this application not only has the typical flavors of dark beer, caramel, chocolate, and coffee, but also has the characteristics of non-burnt and refreshing taste, which solves the traditional dark beer.
  • the beer flavor and taste are too heavy, not suitable for the current situation of polydrinking.

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Abstract

一种全麦淡爽型黑啤酒及其制备方法，属于啤酒技术领域，能够解决目前国内无全麦淡爽型黑啤酒的现状。该全麦淡爽型黑啤酒采用艾尔麦芽搭配巧克力麦芽和烘焙大麦，且不添加任何外源糖化酶，通过上面发酵法制得，所述啤酒的原麦汁浓度为10-12°P，苦味质为15-25EBC，色度为80-140EBC，RDF≥66％，外观糖度≤2.4°P。该啤酒焦香、无焦糊味、口感淡爽，可解决传统黑啤风味和口味偏重，不适合多饮的现状，更多满足消费者的需求。

Description

全麦淡爽型黑啤酒及其制备方法 技术领域
本申请属于啤酒技术领域，尤其涉及一种全麦淡爽型黑啤酒及其制备方法。
背景技术
黑啤酒，享有“黑牛奶”的美誉。国标定义啤酒色度41EBC以上的啤酒主要分三类：德式黑啤(Schwarzbier)、波特(Porter)和世涛(Stout)。德式黑啤(Schwarzbier)为下面酵母发酵，口味较淡爽；英式黑啤波特(Porter)和世涛(Stout)为上面酵母发酵，口味较醇厚。通常情况下，黑啤酒为深黑色，原麦汁浓度12°P-20°P，酒精度≥4.5％vol，口感醇厚，略带甜味。
黑啤之所以焦香突出、带有焦糊味、口感醇厚、略带甜味，其主要原因在于黑啤在制作过程中大量使用焦香麦芽及黑麦芽，而这两种麦芽是通过制麦过程中高温干燥而获得，因此美拉德反应的产物较普通麦芽多、色度深，从而可以给黑啤酒带来深的色泽以及焦香、焦糊的风味；但高温干燥同时也将麦芽中的酶类物质破坏，因此不使用外源糖化酶的黑啤通常发酵度较低、残糖较高，因此黑啤具有略带甜味、口感醇厚的特点，导致黑啤具有风味和口味偏重、不适合多饮的问题。基于此，如何在不添加外源糖化酶的情况下，保证所制得的黑啤既具有黑啤典型的焦香，巧克力、咖啡风味，同时又无焦糊味，发酵度高，残糖低，口感淡爽，将是本领域技术人员所研究的重要课题。
发明内容
本申请提出一种全麦淡爽型黑啤酒及其制备方法，该款啤酒既具有黑啤典型的焦香，巧克力、咖啡风味，同时又无焦糊味，发酵度高、残糖低，口感淡爽，解决了目前国内无全麦淡爽型黑啤酒的现状。
为了达到上述目的，本申请提供了一种全麦淡爽型黑啤酒，所述啤酒采用艾尔麦芽搭配巧克力麦芽和烘焙大麦，且不添加任何外源糖化酶，通过上面发酵法制得，所述啤酒的原麦汁浓度为10-12°P,苦味质为15-25EBC，色度为80-140EBC，真正发酵度≥66％，外观糖度≤2.4°P。
作为优选，所述艾尔麦芽的添加量占所选麦芽总量的89-93％，巧克力麦芽的添加量占所选麦芽总量的1％-8％，烘焙大麦的添加量占所选麦芽总量的1％-8％。
作为优选，艾尔麦芽色度5.5-7.5EBC,糖化力≥220WK；巧克力麦芽色度900-1100EBC,烘焙大麦色度1100-1300EBC。
本申请还提供了一种根据上述技术方案所述的全麦淡爽型黑啤酒的制备方法，包括如下步骤：
选用艾尔麦芽搭配巧克力麦芽和烘焙大麦、水为主要原料，将麦芽原料粉碎后，以料水比1:3-1:4混合，于62-73℃进行二段式糖化，糖化过程不添加外源酶制剂；
糖化后，将糖化醪液于76±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16-18℃，同时充氧接入上面酵母进行发酵，得到啤酒发酵液；
将啤酒发酵液过滤后稀释至10-12°P、包装杀菌，得到全麦淡爽型黑啤酒。
作为优选，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min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，所述酒花或酒花制品为苦花、香花或苦香兼型。
作为优选，所述充氧接入上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8-10mg/L，同时接入上面酵母，满罐酵母数控制600-1500万个/ml，主酵温度16-20℃、还原温度16-20℃，待双乙酰降至0.05mg/L以下降温至-2℃-0℃，冷贮时间≥4天。
与现有技术相比，本申请的优点和积极效果在于：
本申请所提供的全麦淡爽型黑啤酒对原料配方进行了优化，使其在不添加任何外源糖化酶的前提下，既能达到具有黑啤典型风味焦糖香、巧克力、咖啡风味，又实现了无焦糊味、口感爽口的特点，解决了传统黑啤风味和口味偏重，不适合多饮的现状。
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全麦淡爽型黑啤酒，所述啤酒采用艾尔麦芽搭配巧克力麦芽和烘焙大麦，且不添加任何外源糖化酶，通过上面发酵法制得，所述啤酒的原麦汁浓度为10-12°P,苦味质为15-25EBC，色度为80-140EBC，真正发酵度(以下简称RDF)≥66％，外观糖度≤2.4°P。
上述实施例提供的全麦淡爽型黑啤酒采用全麦制作，在不添加任何外源糖化酶的前提下，通过上面发酵法制得，所得啤酒的理化指标与口感风味在达到标杆酒口味的同时，更符合国人的消费需求。其中，所选麦芽中以艾尔麦芽占主要成分，搭配巧克力麦芽和烘焙大麦，艾尔麦芽的添加量占所选麦芽总量的89-93％，巧克力麦芽的添加量占所选麦芽总量的1％-8％，烘焙大麦的添加量占所选麦芽总量的1％-8％。
在一优选实施例中，艾尔麦芽色度5.5-7.5EBC,糖化力≥220WK；巧克力麦芽色度900-1100EBC，烘焙大麦色度1100-1300EBC。在本实施例中，对于各麦芽的色度、糖化力进行限定，这主要是考虑到艾尔麦芽较普通麦芽色度高，糖化力接近普通麦芽，使用艾尔麦芽可以减少深色麦芽的使用量，降低焦糊味，同时可以提高黑啤酒的RDF；搭配使用高色度的巧克力麦芽和烘焙大麦，可以减少焦香麦芽的使用量，提高配方麦芽糖化力，确保麦汁的极限发酵度≥68％，同时可以贡献黑啤特有的巧克力、咖啡风味。此外，该款啤酒配方中无 需使用大米、玉米等辅料，也无需添加外源酶制剂，结合具体限定的原料要求以及啤酒参数限定，使得最后得到啤酒同时具有黑啤典型风味焦糖香、巧克力、咖啡风味，又实现了无焦糊味、口感爽口的特点，解决了传统黑啤风味和口味偏重，不适合多饮的现状。
本申请实施例还提供了一种利用上述实施例所述的全麦淡爽型黑啤酒制备全麦淡爽型黑啤酒的方法，包括如下步骤：
S1：选用艾尔麦芽搭配巧克力麦芽和烘焙大麦、水为主要原料，将麦芽原料粉碎后，以料水比(即艾尔麦芽、巧克力麦芽和烘焙大麦的总质量与水的质量比)1:3-1:4混合，于62-73℃进行二段式糖化，糖化过程不添加外源酶制剂；
该步骤中，需将各个麦芽充分粉碎后再与水以1:3-1:4的比例进行混合，以确保麦芽的充分利用。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76±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16-18℃，同时充氧接入上面酵母进行发酵，得到啤酒发酵液。
该步骤中，将糖化醪液过滤，保证糖化醪液中的悬浮物质被充分沉淀、分离。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，煮沸后进行回旋沉淀，回旋时间可根据回旋效果适当调整，如可为20min-30min，此时所得麦汁的麦汁浓度为10-12°P。
S3:将啤酒发酵液过滤后稀释至10-12°P、包装杀菌，得到全麦淡爽型黑啤酒。
在一优选实施例中，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min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。
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。可以理解的是，本实施例所选酒花品种只要满足苦感协调性好，有助于最终啤酒产品具有焦香、无无焦糊味、口感淡爽的特点即可。
在一优选实施例中，所述充氧接入上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8-10mg/L，同时接入上面酵母，满罐酵母数控制600-1500万个/ml，主酵温度16-20℃、还原温度16-20℃，待双乙酰降至0.05mg/L以下降温至-2℃-0℃，冷贮时间≥4天。本实施例中对充氧接入上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全麦淡爽型黑啤酒，所述啤酒的原麦汁浓度为10-12°P,苦味质为15-25EBC，色度为80-140EBC，RDF≥66％，外观糖度≤2.4°P，使其既能达到具有黑啤典型风味焦糖香、巧克力、咖啡风味，又实现了无焦糊味、口感爽口的特点，解决了传统黑啤风味和口味偏重，不适合多饮的现状。
为了更清楚详细地介绍本申请实施例所提供的全麦淡爽型黑啤酒及其制备方法，下面将结合具体实施例进行描述。
实施例1
以艾尔麦芽92％、巧克力麦芽3.5％，烘焙大麦4.5％)、水为原料经粉碎→糖化→过滤→煮沸(分次添加酒花，煮终麦汁浓度10°P)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→杀菌→即得10°P全麦淡爽型黑啤酒。
实施例2
以艾尔麦芽91％、巧克力麦芽1％，烘焙大麦8％)、水为原料经粉碎→糖化→过滤→煮沸(分次添加酒花，煮终麦汁浓度10°P)→回旋沉淀→冷却→充氧 →添加上面酵母→发酵→过滤→杀菌→即得10°P全麦淡爽型黑啤酒。
实施例3
以艾尔麦芽91％、巧克力麦芽8％，烘焙大麦1％)、水为原料经粉碎→糖化→过滤→煮沸(分次添加酒花，煮终麦汁浓度10°P)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→杀菌→即得10°P全麦淡爽型黑啤酒。
实施例4
以艾尔麦芽93％、巧克力麦芽2％，烘焙大麦5％)、水为原料经粉碎→糖化→过滤→煮沸(分次添加酒花，煮终麦汁浓度12°P)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→杀菌→即得12°P全麦淡爽型黑啤酒。
实施例5
以艾尔麦芽89％、巧克力麦芽7％，烘焙大麦4％)、水为原料经粉碎→糖化→过滤→煮沸(分次添加酒花，煮终麦汁浓度12°P)→回旋沉淀→冷却→充氧→添加上面酵母→发酵→过滤→杀菌→即得12°P全麦淡爽型黑啤酒。
全麦淡爽型黑啤酒理化检测
表1实施例1-5所使用原料的部分理化检测结果
检测项目 艾尔麦芽 巧克力麦芽 烘焙大麦
色度EBC 7.0 950 1150
糖化力WK 235 / /
表2实施例1-5所得麦汁的理化检测结果
检测项目 实施例1 实施例2 实施例3 实施例4 实施例5
极限发酵度％ 68.3 68.1 68.8 69 68
麦汁浓度°P 10 10 10 12 12
色度EBC 110 125 100 123 128
表3实施例1-5所制备得到的全麦淡爽型啤酒的检测结果
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°P 10 10 10 12 12
色度EBC 100 118 80 112 118
苦味质EBC 17 15 17 20 20
RDF％ 66.2 66.3 66.8 67.2 66
外观糖度°P 1.95 1.95 1.93 2.2 2.3
由表1数据可知，本申请实施例1-5所使用麦芽均符合全麦淡爽型黑啤酒配方中对于麦芽的设定标准，并且由表2-3数据可知，基于对配方中所选组分的设定，使得所制备得到的麦汁的麦汁浓度为10-12°P，极限发酵度≥68％，苦味质为20-35EBC，色度90-130EBC；所制备得到的全麦淡爽型黑啤酒原麦汁浓度为10-12°P,苦味质为15-25EBC，色度为80-140EBC，RDF≥66％，外观糖度≤2.4°P,符合所预期制备的黑啤风味和口感要求。
风味品评
对上述实施例1-5所得到的全麦淡爽型黑啤酒进行风味品评测定，结果见表4。
表4实施例1-5所得到的全麦淡爽型黑啤酒产品风味品评结果
Figure PCTCN2019104134-appb-000001
由表4结果可知，本申请实施例提供的全麦淡爽型黑啤酒既具有黑啤典型风味焦糖香、巧克力、咖啡风味，又具有无焦糊味，口感爽口的特点，解决了传统黑啤风味和口味偏重，不适合多饮的现状。

Claims (8)

  1. 全麦淡爽型黑啤酒，其特征在于，所述啤酒采用艾尔麦芽搭配巧克力麦芽和烘焙大麦，且不添加任何外源糖化酶，通过上面发酵法制得，所述啤酒的原麦汁浓度为10-12°P,苦味质为15-25EBC，色度为80-140EBC，真正发酵度≥66％，外观糖度≤2.4°P。
  2. 根据权利要求1所述的全麦淡爽型黑啤酒，其特征在于，所述艾尔麦芽的添加量占麦芽总量的89-93％，巧克力麦芽的添加量占麦芽总量的1％-8％，烘焙大麦的添加量占麦芽总量的1％-8％。
  3. 根据权利要求1或2所述的全麦淡爽型黑啤酒，其特征在于，艾尔麦芽色度5.5-7.5EBC,糖化力≥220WK；巧克力麦芽色度900-1100EBC,烘焙大麦色度1100-1300EBC。
  4. 利用权利要求1-3任一项所述的全麦淡爽型黑啤酒的制备方法，其特征在于，包括如下步骤：
    选用艾尔麦芽搭配巧克力麦芽和烘焙大麦、水为主要原料，将麦芽原料粉碎后，以料水比1:3-1:4混合，于62-73℃进行二段式糖化，糖化过程不添加外源酶制剂；
    糖化后，将糖化醪液于76±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16-18℃，同时充氧接入上面酵母进行发酵，得到啤酒发酵液；
    将啤酒发酵液过滤后稀释至10-12°P、包装杀菌，得到全麦淡爽型黑啤酒。
  5. 根据权利要求4所述的制备方法，其特征在于，所述二段式糖化包括于62-65℃、80-100min的第一段糖化和于71-73℃、20-40min的第二段糖化，其中，在整个糖化过程中不添加外源酶制剂。
  6. 根据权利要求4所述的制备方法，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。
  7. 根据权利要求4或6所述的制备方法，其特征在于，所述酒花或酒花制品为苦花、香花或苦香兼型。
  8. 根据权利要求4所述的制备方法，其特征在于，所述充氧接入上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8-10mg/L，同时接入上面酵母，满罐酵母数控制600-1500万个/ml，主酵温度16-20℃、还原温度16-20℃，待双乙酰降至0.05mg/L以下降温至-2℃-0℃，冷贮时间≥4天。
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