阅读说明：本技术 利用超高浓啤酒的发酵方法制得的啤酒 (Beer prepared by fermentation method of ultra-high concentration beer ) 是由 董建军 尹花 刘晓琳 邢磊 常宗明 胡淑敏 黄树丽 钱中华 胡孝丛 张文铎 于 2020-06-28 设计创作，主要内容包括：本发明提出一种利用超高浓啤酒的发酵方法制得的啤酒,属于啤酒酿造技术领域,该款啤酒是通过下面发酵得到的,其原麦汁浓度为7-8°P,发酵度为65-75％,苦味质为6-8EBC,色度为3-5EBC,醇酯比为3.5-4.5,其发酵方法具体包括：超高浓麦汁制备,麦汁充氧,超高浓啤酒发酵,酒液过滤、稀释与分装等步骤。本发明针对发酵酵母在超高浓麦汁中的生长和发酵特性,通过优化发酵工艺参数,最终确保本发明提供的发酵方法能够在15d内完成酿造,且发酵性能稳定,使最终制得的啤酒成品关键指标与普通啤酒无明显差别。(The invention provides a beer prepared by a fermentation method of ultra-high concentration beer, which belongs to the technical field of beer brewing, and is obtained by the following fermentation, wherein the concentration of original wort is 7-8 DEG P, the fermentation degree is 65-75%, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, the alcohol ester ratio is 3.5-4.5, and the fermentation method specifically comprises the following steps: preparing ultrahigh-concentration wort, oxygenating the wort, fermenting ultrahigh-concentration beer, filtering wine, diluting, subpackaging and the like. Aiming at the growth and fermentation characteristics of the fermentation yeast in the ultrahigh-concentration wort, the fermentation process parameters are optimized, so that the fermentation method provided by the invention can finally ensure that the brewing can be completed within 15d, the fermentation performance is stable, and the key indexes of the finally prepared beer finished product are not obviously different from those of common beer.)

1. The beer prepared by the fermentation method of the ultra-high concentration beer is characterized in that the beer is obtained by the following fermentation, the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.

2. The beer according to claim 1, wherein the beer is prepared by the following steps:

preparing ultra-high concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;

after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;

oxygenation of wort: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;

fermenting the ultra-high concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;

filtering, diluting and subpackaging liquor: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.

3. The beer according to claim 2, wherein the malt is white-skin soft malt in the ultra-high gravity wort production step, and xylanase is added during saccharification in an amount of 0.2-0.5 kg per ton of malt.

4. A beer according to claim 2, wherein the wort is boiled for a period of 45-75min and the boiling intensity is 4-8%.

5. Beer according to claim 2, wherein the hop or hop preparation is added at the initial boiling and is selected from the group consisting of Qingdao hop, hop extract or homoformic acid hop.

6. A beer according to claim 2 wherein said syrup is added in an amount of 40-50% by weight of wort, the syrup being corn syrup or malt syrup.

7. A beer according to claim 2, wherein the oxygen to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is up to 10-16 ppm.

8. The beer according to claim 2, wherein the number of beer yeast full-top in the step of fermenting the ultrahigh-concentration beer is controlled to be 25.0 to 35.0 MM/ml.

Technical Field

The invention belongs to the technical field of beer brewing, and particularly relates to beer prepared by a fermentation method of ultrahigh-concentration beer.

Background

The high gravity brewing is a biological fermentation technology for obtaining wort (more than 16 degrees P) with higher concentration by saccharification, the technology can greatly improve the utilization rate of equipment for saccharification, fermentation and the like on the basis of the original equipment, rapidly and effectively expand beer brewing capacity, reduce energy consumption and be a novel high-efficiency and energy-saving beer fermentation technology. At present, large-scale beer companies in China can realize high-concentration brewing of 16-18 DEG P, the dilution rate is close to 100%, but ultrahigh-concentration brewing is not realized.

Ultra-high gravity brewing is a continuous deep research based on high gravity brewing, but the problems of insufficient dissolved oxygen, inconsistent flavor, prominent ester flavor and the like exist in the traditional high gravity brewing process, so how to develop beer obtained by ultra-high gravity brewing with no difference in taste with common beer is a very important research subject for the technicians in the field to solve the problems.

Disclosure of Invention

The invention provides a fermentation method of ultrahigh-concentration beer and beer obtained by the method.

In order to achieve the purpose, the invention adopts the technical scheme that:

the invention provides beer prepared by a method for preparing ultra-high-concentration beer, which is obtained by the following fermentation, wherein the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.

Preferably, the beer is prepared by the following method, and the specific steps are as follows:

preparing ultra-high concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;

after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;

oxygenation of wort: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;

fermenting the ultra-high concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;

filtering, diluting and subpackaging liquor: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.

Preferably, the malt in the ultra-high-concentration wort preparation step is white-skin soft malt, and xylanase is added in the saccharification process, wherein the dosage of the xylanase is 0.2-0.5 kg per ton of the malt.

Preferably, the wort is boiled for 45-75min, and the boiling strength is 4-8%.

Preferably, the hops or hops products are added at the time of initial boiling, and the hops or hops products are selected from Qingdao big flowers, hops extract or high formic acid flowers.

Preferably, the addition amount of the syrup is 40-50% of the weight of the wort, and the syrup is corn syrup or malt syrup.

Preferably, the oxygen gas to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is 10 to 16 ppm.

Preferably, the number of beer yeast full tank added in the ultrahigh-concentration beer fermentation step is controlled to be 25.0-35.0 MM/ml.

Compared with the prior art, the invention has the advantages and positive effects that:

1. according to the fermentation method of the ultrahigh-concentration beer, the problems of long fermentation period, high ester content and the like in common beer brewing are solved by improving the dissolved oxygen of the ultrahigh-concentration wort, increasing the inoculation amount of fermentation yeast, adjusting the fermentation temperature, improving key parameters in the fermentation process and the like, the brewing can be finished within 15 days, the fermentation performance is stable, the alcohol ester ratio is reasonable (3.5-4.5), and the key indexes of the finally prepared finished beer are not obviously different from those of the common beer;

2. the fermentation method of the ultrahigh-concentration beer provided by the invention can effectively expand the beer brewing capacity and reduce the energy consumption by only greatly improving the utilization rate of equipment for saccharification, fermentation and the like on the basis of the existing equipment without adding extra equipment investment, and the brewing yield can reach more than 30%.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides beer prepared by a fermentation method of ultra-high concentration beer, which is obtained by the following fermentation, wherein the concentration of original wort is 7-8 degrees P, the fermentation degree is 65-75 percent, the bitter taste quality is 6-8EBC, the chroma is 3-5EBC, and the alcohol ester ratio is 3.5-4.5.

In a preferred embodiment, the beer is prepared by the following steps:

s1, preparing ultrahigh-concentration wort: selecting barley malt, wheat malt and water as main raw materials, pulverizing, stopping the pulverized malt, heating to 62-68 deg.C, and saccharifying for 40-80 min;

after iodine is qualified, filtering the saccharified mash at 73-78 deg.C to obtain clear wort, boiling, adding hops or hop products during boiling, mixing with syrup 5-10min before boiling, and performing rotary precipitation in a rotary precipitation tank to obtain ultrahigh-concentration wort with concentration of 18-22 ° P;

in this step, the temperature of the rest treatment is limited to 40-55 ℃, wherein the temperature can be selected from 40, 45, 50, 55 ℃ or any value within the above-mentioned limit range, and the temperature falls within the protection range of the invention; the rest time is limited to 40-80min, and the specific selection of 40, 45, 50, 55, 60, 70, 80min or any value in the above-mentioned limited range falls into the protection scope of the invention.

S2, wort oxygenation: uniformly filling oxygen into the ultrahigh-concentration wort by adopting an 200710163692.1 wort oxygenation equipment system and an oxygenation equipment system in the control method thereof;

s3, fermenting ultrahigh-concentration beer: allowing wort to enter a fermentation tank, adding beer yeast, controlling the temperature of the full tank at 9-11 deg.C, naturally heating to 11-12 deg.C, heating to reduction temperature of 13-15 deg.C when fermentation sugar degree is reduced to 6-8 deg.P, and cooling to cold storage stage when diacetyl is reduced to below 0.1 mg/L;

s4, filtering, diluting and subpackaging the wine: and filtering, diluting, filling, sterilizing and subpackaging the obtained wine liquid to obtain the finished product of the ultrahigh-concentration beer.

The reason why the diacetyl content was monitored to decrease to 0.1mg/L in the ultra high beer fermentation step described above was that: diacetyl is a substance affecting the flavor of beer, and is a byproduct of yeast fermentation, and if the concentration of diacetyl is too high and exceeds 0.1-0.2mg/L, rancid taste is generated, which seriously affects the flavor and quality of beer, so that it is important to strictly control the content of diacetyl.

Furthermore, in the ultrahigh-concentration brewing, ester substances are easy to be too high, so that the flavor harmony of products is poor, therefore, in the ultrahigh-concentration beer fermentation step, the wort dissolved oxygen, the fermentation temperature and the yeast inoculation amount are adjusted, the wort dissolved oxygen is controlled to be 10-16ppm, the full-tank temperature is controlled to be 9-11 ℃, the temperature is naturally raised to 11-12 ℃, the temperature is raised to the reduction temperature of 13-15 ℃ when the fermentation sugar degree is reduced to 6-8 ℃ P, and the number of full-tank yeast is controlled to be 25.0-35.0 MM/ml, so that the fermentation speed is increased, the generation amount of the ester substances for ultrahigh-concentration brewing is reduced, and the alcohol ester ratio reaches the level of common beer.

In a preferred embodiment, the malt in the ultra-high gravity wort preparation step is white-skin soft malt, and xylanase is added in the saccharification process, wherein the dosage of xylanase is 0.2-0.5 kg per ton of malt.

In the above preferred embodiment, the xylanase is used in an amount selected from 0.2, 0.3, 0.4, 0.5kg per ton of wheat malt or any value within the above defined range, and falls within the scope of the present invention.

In a preferred embodiment, the wort is boiled for 45-75min and the boiling strength is 4-8%.

In the above preferred embodiment, the thick mash boiling time period can be selected to be 45, 50, 55, 60, 65, 70, 75min or any value within the above defined range, and the boiling intensity can be selected to be 4, 5, 6, 7, 8% or any value within the above defined range, and all fall within the protection scope of the present invention.

In a preferred embodiment, the hop or hop preparation is added at the initial boiling, said hop or hop preparation being selected from the group consisting of Qingdao, hop extract or high formic acid flower.

In a preferred embodiment, the syrup is added in an amount of 40-50% by weight of the wort, and the syrup is corn syrup or malt syrup.

In the preferred embodiment, the syrup can be added to replace part of raw materials and auxiliary materials, so that the production cost is reduced, and meanwhile, the syrup is added 5-10min before the boiling is finished, so that the whole process of the wort boiling process is not required, and the production cost of the wort can also be obviously reduced. In addition, it should be noted that heating or heat preservation should be carried out when adding the syrup, so as to ensure that the temperature of the syrup is above 45 ℃, and prevent the syrup from being too viscous, thereby causing the problems of difficult addition, inaccurate time extension, uniform mixing with wort, influence on the effect of rotary precipitation and the like.

In a preferred embodiment, the oxygen gas to be filled in the wort oxygenation step is air or pure oxygen, and the wort dissolved oxygen is up to 10-16 ppm.

The dissolved oxygen level of the wort is a main factor influencing the ultra-high concentration fermentation speed and alcohol ester metabolism, the requirement of high concentration fermentation yeast on the dissolved oxygen content of the chilled wort is far higher than that of normal fermentation, the original oxygenation equipment is used, the oxygenation pressure and the air filling amount are simply increased, the wort can be seriously overflowed, and the fermentation is influenced. Therefore, the super-high-concentration wort is oxygenated by using the 200710163692.1 wort oxygenation equipment system and the oxygenation equipment system in the control method thereof, the oxygen filling amount of the wort can be controlled in real time, the uniform and consistent filling of oxygen into the wort is realized, and the stable and effective dissolution of the filled wort is ensured. If the wort dissolved oxygen is lower than the above-defined range, the subsequent fermentation step is affected, and the quality of the ultra-high concentrated beer is finally affected.

In a preferred embodiment, the number of beer yeast full-tank added in the ultrahigh-concentration beer fermentation step is controlled to be 25.0-35.0 MM/ml.

In the above preferred embodiment, the number of yeasts in the full tank can be controlled by 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35MM/ml or any value within the above-defined range, and all values are within the protection scope of the present invention.

The ultrahigh-concentration beer provided by the invention is mainly prepared by methods of increasing the dissolved oxygen of ultrahigh-concentration wort, increasing the inoculation amount of fermentation yeast, adjusting the fermentation temperature, improving key parameters in a fermentation process and the like, solves the problems of long fermentation period, high ester content and the like existing in the common beer brewing, can ensure that the brewing is finished within 15 days, has stable fermentation performance and reasonable alcohol ester ratio (3.5-4.5), and has no obvious difference between the key indexes of the finally prepared finished beer and the common beer.

In order to more clearly and specifically describe beer obtained by the fermentation method using ultra-high concentration beer provided in the embodiments of the present invention, the following description will be given with reference to specific examples.