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Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters

A manufacturing method and technology of higher alcohols, applied in the field of malt and beer manufacturing to effectively control the composition of higher alcohols and esters in beer, to achieve the effects of reduced content, harmonious aroma, and reasonable alcohol-ester ratio

Active Publication Date: 2014-04-16
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above studies have reported certain effects of metal ions on malt and beer brewing, "the malt treated with metal ions is used for brewing beer, and the effects of related enzyme systems in barley germination and maltosaccharification stages are regulated by metal ions." Physiological metabolic status of brewer's yeast in the fermentation stage to synergistically control the composition of higher alcohols and esters in finished beer" has not been reported

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0022] The experimental operation was carried out with the beer barley Supi No. 4 in the coastal area of ​​Jiangsu as the main raw material. The technological process is: barley cleaning and impurity removal → barley soaking → adding metal ions → germination → roasting → root removal → finished malt → saccharification → fermentation → storage liquor.

[0023] The key steps are as follows:

[0024] Soak wheat: soak wheat at 14°C by soaking in water for 4 hours and cutting off water for 4 hours. By controlling the soaking time and monitoring the soaking degree, the soaking degree will reach 47%, and the dew point rate will be 50%. Add a final concentration of 80 ppm NaCl to the barley soaking water at this time, and take out the barley after the barley soaking is complete to enter the germination stage.

[0025] Germination: The germination room temperature is controlled at 16°C, and the relative humidity in the germination room is above 85% in the first two days. Germinate und...

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Abstract

The invention discloses a malt and bear manufacturing method for effectively controlling composition of bear high-class alcohol and esters. Barley is used as the main raw material, the barley sprouting is carried out by adding metal ions in certain concentration in a barley dipping section, the finished malt is then used as the main raw material for making bear, the metal ions in certain concentration can be appropriately added in a malt sauce preparation section and a yeast fermentation section, and thus reasonable composition of high-class alcohol and esters can be given to a bear body while the taste of the bear body is improved through the treatment of the metal ions. By utilizing the method disclosed by the invention for making the bear, the malt manufacturing period and the bear fermentation period are obviously shortened, the production cost is greatly lowered, the energy consumption is saved, the quality of the malt, the malt sauce and the finished bear and the taste stability of the bear are all obviously improved, the content and the composition of the high-class alcohol and esters of the finished bear can be effectively controlled in a reasonable range being (4.0 : 1)-(5.5 : 1).

Description

technical field [0001] The invention belongs to the technical field of malt and beer production, in particular to a malt and beer production method for effectively controlling the composition of beer higher alcohols and esters. Background technique [0002] Higher alcohol is an important flavor substance in beer. A moderate amount of alcohol can make the wine full-bodied, mellow and harmonious in aroma. However, if the content is too high, it will give people a sense of rancidity and stimulate the taste. "Causes headaches, of which n-propanol, isobutanol and isoamyl alcohol are important components of higher alcohols. Esters are the main components of beer flavor and the main carrier of beer "aroma", and play a key role in the style, quality and typicality of beer flavor. Among them, ethyl acetate, isoamyl acetate, isobutyl acetate, phenethyl acetate and ethyl hexanoate are important esters in beer. An appropriate amount of esters can make the wine full-bodied and have...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/02C12C7/04C12C11/00
Inventor 方维明饶胜其杨振泉葛庆丰汪志君
Owner YANGZHOU UNIV
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