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Beer taste harmonization method and beer obtained therefrom

A coordinating method and taste technology, applied in the direction of beer brewing, etc., can solve the problems of uncoordinated flavor, weak beer taste, poor infusion retention, etc., and achieve the effect of solving uncoordinated taste, soft and harmonious taste, and simple and easy operation

Active Publication Date: 2022-03-01
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for coordinating the taste of ultra-high-concentration beer. By selecting suitable ultra-high-concentration brewing raw materials and auxiliary materials, the ultra-high-concentration brewing recipe process is formulated, and the quality standards related to the dilution water of ultra-high-concentration beer and the double dilution technology are established. and other methods, which solve the problems of weak beer taste, uncoordinated flavor and poor infusion retention in the traditional high-concentration fermentation post-dilution process

Method used

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  • Beer taste harmonization method and beer obtained therefrom
  • Beer taste harmonization method and beer obtained therefrom
  • Beer taste harmonization method and beer obtained therefrom

Examples

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Effect test

Embodiment 1

[0060] The present embodiment provides a kind of beer taste coordination method, and its specific method is as follows:

[0061] (1) Pre-dilution: 22 ° ultra-high-concentration liquor is pre-diluted with dilution water, and the dilution rate is 80%. The calcium ion content in the dilution water is 40ppm, the chloride ion content is 50ppm, and the sodium and potassium ion content is 25ppm. The oxygen content is 10ppb;

[0062] (2) Hydration of the buffer tank: After the pre-dilution is completed, enter the buffer tank for hydration, and the hydration time is 14 hours;

[0063] (3) Filtration: After the hydration of the buffer tank is completed, it enters the filtration step, and the turbidity of the filtered wine is 0.5EBC;

[0064] (4) post-dilution: use dilution water to carry out post-dilution to the wine liquor after filtering, and the dilution rate is 53%, and the post-dilution wine liquor;

[0065] (5) Storage: transfer the post-diluted wine into a sake tank, and store ...

Embodiment 2

[0068] The present embodiment provides a kind of beer taste coordination method, and its specific method is as follows:

[0069] (1) Pre-dilution: 18° ultra-high concentration liquor is pre-diluted with dilution water, and the dilution rate is 71%, wherein the content of calcium ions in the dilution water is 40ppm, the content of chloride ions is 50ppm, and the content of sodium and potassium ions is 25ppm. The oxygen content is 10ppb;

[0070] (2) Hydration of the buffer tank: After the pre-dilution is completed, enter the buffer tank for hydration, and the hydration time is 14 hours;

[0071] (3) Filtration: After the hydration of the buffer tank is completed, it enters the filtration step, and the turbidity of the filtered wine is 0.5EBC;

[0072] (4) post-dilution: use dilution water to carry out post-dilution to the wine liquor after filtering, and the dilution rate is 40%, and the post-dilution wine liquor;

[0073] (5) Storage: transfer the post-diluted wine into a sa...

Embodiment 3

[0076] The present embodiment provides a kind of beer taste coordination method, and its specific method is as follows:

[0077] (1) Pre-dilution: 20° ultra-high-concentration liquor is pre-diluted with dilution water, and the dilution rate is 82%, wherein the content of calcium ions in the dilution water is 40ppm, the content of chloride ions is 50ppm, and the content of sodium and potassium ions is 25ppm. The oxygen content is 10ppb;

[0078] (2) Hydration of the buffer tank: After the pre-dilution is completed, enter the buffer tank for hydration, and the hydration time is 14 hours;

[0079] (3) Filtration: After the hydration of the buffer tank is completed, it enters the filtration step, and the turbidity of the filtered wine is 0.5EBC;

[0080] (4) post-dilution: use dilution water to carry out post-dilution to the wine liquor after filtering, and the dilution rate is 47%, and the post-dilution wine liquor;

[0081] (5) Storage: transfer the post-diluted wine into a sa...

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Abstract

The invention provides a beer taste coordination method and beer obtained therefrom, belonging to the technical field of beer brewing. By establishing relevant quality standards for beer dilution water with ultra-high dilution rate and methods such as double dilution and dilution technology, the invention can solve the problems of weaker taste, uncoordinated flavor and poor foam retention in the traditional ultra-high-concentration post-fermentation dilution process. Poor and other issues. A beer is prepared by the taste coordination method provided by the invention, and the beer has the characteristics of soft and harmonious taste, no thin feeling, and harmonious flavor, and the invention has a very broad application prospect in the field of beer brewing.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a beer taste coordination method and the beer obtained therefrom. Background technique [0002] At present, the dilution process of high-concentration beer brewing is mostly dilution after high-concentration fermentation. This process refers to fermenting the high-concentration wort prepared by saccharification under the action of yeast, and then adding deoxygenated CO2 to the high-concentration fermentation liquid. 2 Dilution water, after dilution, finally made into low-strength beer. [0003] Compared with conventional brewing, the dilution process after high-concentration fermentation has the advantage of greatly increasing beer production without increasing saccharification and fermentation equipment. However, this process also has the disadvantages of low-concentration beer after dilution. Defects such as poor infusion retention, so how to develop a kind of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00
CPCC12C12/00
Inventor 尹花董建军刘晓琳常宗明邢磊胡孝丛钱中华岳杰杨朝霞黄树丽张文铎
Owner TSINGTAO BREWERY
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