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A kind of low fermentation degree turbid wheat dry beer and its brewing method

A low-fermentation and turbid technology, applied in the field of fermented food processing, can solve the problems of poor solubility of gluten and application limitations, and achieve the effects of rich and harmonious yeast aroma, low alcohol content and turbid wine.

Active Publication Date: 2019-03-15
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor solubility of gluten, its application in fermented food processing is limited

Method used

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  • A kind of low fermentation degree turbid wheat dry beer and its brewing method
  • A kind of low fermentation degree turbid wheat dry beer and its brewing method
  • A kind of low fermentation degree turbid wheat dry beer and its brewing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Wort preparation

[0020] Beer barley malt and wheat malt are mixed in a mass ratio of 1:1, crushed, based on the total mass of the beer barley malt and wheat malt mixture as 100%, water is added until the total material water is 1:4 (m / m), and high temperature resistant 0.01% (m / m) of α-amylase was used for saccharification to prepare wort. The initial saccharification temperature was 45°C, the heating rate was 1°C / min, the protein resting temperature was 55°C, the saccharification temperature was 63°C, the liquefaction temperature was 72°C, and the liquefaction end point was 20 minutes after the iodine reaction disappeared. Filtration and washing at a temperature of 80°C. Add hop granules in an amount of 1.5g / L, boil at 100°C for 45 minutes, cool to 16°C, and inject sterile air until the dissolved oxygen content of the wort is 8.7mg / L to obtain the shaped wort.

[0021] 2. Fermentation

[0022] According to the mass ratio of beer yeast and shaped wort above as 1...

Embodiment 2

[0025] 1. Preparation of gluten emulsion

[0026] Wheat gluten and sodium hydroxide aqueous solution (1.5%, m / m) are mixed evenly at a mass ratio of 1:6, heated to boiling, kept at 90°C for 10 hours, and centrifuged to remove the precipitate to obtain a uniform gluten emulsion, which is used Lactic acid adjusts the pH value of the gluten emulsion to 6.0 and sets aside.

[0027] 2. Wort preparation

[0028] Beer barley malt and wheat malt are mixed in a mass ratio of 1:1, crushed, and the total mass of the beer barley malt and wheat malt mixture is taken as 100%, and the gluten emulsion prepared in step 1) is added thereto, and the addition amount is expressed in grains Gluten powder accounts for 5% of the total amount of malt mixture, then add water until the total material-water ratio is 1:4 (m / m), add 0.01% (m / m) of high-temperature-resistant α-amylase and protease for saccharification to prepare wort . The initial saccharification temperature was 45°C, the heating rate w...

Embodiment 3

[0034] 1. Preparation of gluten emulsion

[0035] Wheat gluten and sodium hydroxide aqueous solution (1.5%, m / m) are mixed evenly at a mass ratio of 1:6, heated to boiling, kept at 90°C for 10 hours, and centrifuged to remove the precipitate to obtain a uniform gluten emulsion, which is used Lactic acid adjusts the pH value of the gluten emulsion to 6.0 and sets aside.

[0036] 2. Wort preparation

[0037] Beer barley malt and wheat malt are mixed in a mass ratio of 1:1, crushed, and the total mass of the beer barley malt and wheat malt mixture is taken as 100%, and the gluten emulsion prepared in step 1) is added thereto, and the addition amount is expressed in grains Gluten powder accounts for 10% of the total amount of malt mixture, then add water until the total material-water ratio is 1:4 (m / m), add 0.01% (m / m) of high-temperature-resistant α-amylase and protease for saccharification to prepare wort . The initial saccharification temperature was 45°C, the heating rate ...

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Abstract

The invention relates to low-fermentation-degree turbid wheat dry beer and a brewing method thereof. The barley malt and wheat malt are adopted as main raw materials which are added with a wheat gluten emulsion at certain proportion, and the turbid wheat beer is prepared by the steps of saccharification, fermentation and storage. In the invention, the wheat gluten solution after heating and alkaline hydrolysis treatment is applied to the preparation of wort for the first time, and protease is added in the wort preparation process to enhance the dissolution of the wheat gluten protein; by adding the treated wheat gluten emulsion, relative mass fraction of sugar in the wort can be reduced, and the obtained dry beer has the characteristics of low alcohol content, low fermentation degree, low content of residual sugar, high protein content, richer nutrition and more delicate and lasting foam; and moreover, the turbidity of the finished product of wine is remarkably raised, the turbidity is stable and lasting, the alcohol content is low, the protein content is high, and the content of residual sugar is lower than 5g / L.

Description

(1) Technical field [0001] The invention relates to a low-fermentation degree turbid wheat dry beer and a brewing method thereof, aiming at developing a new turbid wheat beer product and researching new technology of beer brewing, belonging to the technical field of fermented food processing. (2) Background technology [0002] Wheat beer generally refers to a type of beer brewed by adding part of wheat malt or wheat in addition to barley malt. my country's national beer standard (GB 4927) stipulates that wheat beer refers to beer brewed with wheat malt (accounting for more than 40% of malt) and water as the main raw materials, and has a special aroma produced by brewing wheat malt. Other requirements shall comply with the regulations of corresponding types of beer. Turbid wheat beer is an unfiltered beer made of barley malt and wheat malt as the main raw materials and fermented by brewer's yeast above. It has the characteristics of cloudy body, rich and white foam, delicate ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/04C12C5/00C12R1/865
CPCC12C5/00C12C5/004C12C12/04C12C2200/01
Inventor 杜金华胡秀楠张兆安郭萌萌
Owner SHANDONG AGRICULTURAL UNIVERSITY
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