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Brewing method of full-wheat-malt turbid beer

A cloudy beer and wheat malt technology, which is applied in the field of food processing, can solve the problems of prohibitive production of whole wheat malt beer, no whole wheat malt beer, and difficulty in forming a filter layer, so as to enrich product types and improve the monotony and taste of beer varieties Single consumption status, the effect of cloudy wine

Active Publication Date: 2016-12-21
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Wheat does not contain husks, and it is difficult to form a filter layer when filtering wort. The viscous and fine mud in the wort mash will block the filter channel, making it extremely difficult to filter wort, which makes the production of whole wheat malt beer discouraged.
There is no whole wheat malt beer in the market at home and abroad

Method used

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  • Brewing method of full-wheat-malt turbid beer
  • Brewing method of full-wheat-malt turbid beer
  • Brewing method of full-wheat-malt turbid beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw materials: wheat germ:wheat bran=40:3 (mass ratio); wheat beer yeast, hops.

[0020] 2. Crush the wheat germ into the mash pot, soak at 40°C for 30 minutes, raise the temperature to 55°C at 1°C / min and maintain it for 25 minutes for protein rest, raise the temperature to 70°C at 1°C / min to liquefy the starch until the iodine reaction disappears, and raise the temperature to 76°C to obtain mash, ready for hot filtration;

[0021] 3. Put the coarse wheat bran into the filter tank, soak and wash with the preheated water of the filter tank at 76°C, drain the washing water to remove the residual soluble substances in the wheat bran, and let it rest for 30 minutes to form a wort filter layer;

[0022] 4. Pump the saccharification mash prepared in step 2) into the lauter tank after the treatment in step 3), use the coarse wheat bran soaked and cleaned in step 3) as the filter medium to carry out hot filtration and washing, and obtain filtered wort respectively and wort...

Embodiment 2

[0029] 1. Raw material: wheat germ:wheat bran=40:0 (mass ratio). Wheat beer yeast, hops.

[0030] 2. Crush the wheat germ into the mash pot, soak at 45°C for 30 minutes, raise the temperature at 1°C / min to 55°C and maintain it for 60 minutes for protein rest, raise the temperature at 1°C / min to 70°C to liquefy the starch until the iodine reaction disappears, and raise the temperature to 76°C to obtain mash, to be filtered;

[0031] 3. Pump the saccharification mash obtained in step 2) into a filter tank preheated by hot water at 76°C, filter and wash the grains to obtain filtered wort and washed wort respectively;

[0032] 4. Pump the filtered wort and washed wort obtained in step 3) to the boiling pot respectively, boil at 102°C for 65 minutes, and add hops after the initial boiling for 10 minutes;

[0033] 5. Pump the boiled wort in step 4) to the whirling sedimentation tank to remove thermal coagulation and hop grains. After the wort is cooled to 14°C, feed the sterile wi...

Embodiment 3

[0038] 1. Raw materials: wheat germ:wheat bran=40:3 (mass ratio). Wheat beer yeast, hops.

[0039] 2. Grind the wheat germ, put it into the mash pot, soak it at 44°C for 30 minutes, raise the temperature at 1°C / min to 52°C and maintain it for 40 minutes to stop the protein, raise the temperature at 1°C / min to 70°C to liquefy the starch until the iodine reaction disappears, and raise the temperature to 76°C Obtain saccharification mash, to be filtered;

[0040] 3. Put the coarse wheat bran into the filter tank, soak and wash with the preheated water of the filter tank at 76°C, drain the washing water to remove the residual soluble substances in the wheat bran, and stand still for 40 minutes to form the wort filter layer;

[0041] 4. Pump the saccharification mash prepared in step 2) into the lauter tank after the treatment in step 3), use the coarse wheat bran soaked and cleaned in step 3) as the filter medium to carry out hot filtration and washing, and filter wort respective...

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Abstract

The invention relates to a brewing method of full-wheat-malt turbid beer. The turbid wheat beer is prepared from full wheat malt for the first time; the full-wheat-malt turbid beer, which is completely prepared from the wheat malt, is prepared by adding coarse bran which is more than 20 meshes in grain size as a filtering medium in a full-wheat-malt turbid beer brewing process; and the full-wheat-malt turbid beer is prepared by virtue of such steps as conducting crushing, conducting saccharifying, conducting filtering by virtue of a filtering tank, adding hops, conducting boiling, conducting cooling and filling oxygen, inoculating a wheat beer yeast, conducting temperature-controlled fermentation and the like; the full-wheat-malt turbid beer, which is brewed with the application of the method, is simple in filtering operation, mash can be completely filtered in one time, and the obtained wheat beer is pure in taste and coordinated in liquor body. The brewing method, which is free from additional filtering equipment in a brewing process, is low in raw material cost and low in power consumption. The obtained beer product is turbid in liquor body, lightly yellow, delicate and rich in foam, strong in foam retention, intense in fragrance and obvious in fermentation and bread aroma.

Description

(1) Technical field [0001] The invention relates to a brewing method of whole wheat malt turbid beer, aiming at promoting the development of wheat deep processing in China, increasing the varieties of wheat beer and innovating the brewing process of wheat beer. The production of cloudy beer brewed from 100% wheat malt belongs to the technical field of food processing. (2) Background technology [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. At present, the production of whole wheat beer in foreign countries has achieved rapid development. However, in recent years, with the development of the beer industry, the differentiation of beer varieties has become more and more obvious, and due to the influence of brewing equipment, it is rare to see whole wheat cloudy beer at home and abroad. [0003] my country is the world's largest wheat producer, and the development of intensiv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/02
CPCC12C11/02
Inventor 杜金华李杰张兆安张开利赵德建
Owner SHANDONG AGRICULTURAL UNIVERSITY
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