阅读说明：本技术 一种酒花香型精酿啤酒配方 (Hop-flavor type finely-brewed beer formula ) 是由 金向东 于 2020-07-21 设计创作，主要内容包括：本发明公开了一种酒花香型精酿啤酒配方,所述配方中所选麦芽采用浅色焦香麦芽、所选酒花采用至少一种进口酒花,且其合葎草酮的占比范围为5％-7％,酒花油的占比范围为0.85％-1.6％g；由所述配方制备得到的麦汁中总酒花香气含量10ug/L-13ug/L,啤酒原麦汁浓度9.5-10.5°P。本发明一种酒花香型精酿啤酒配方,通过进行优化改进配方,使得该配方制备所得的精酿陪酒既保留了苦味特质,口味上具有苦中回甘、苦甘协调性好和具有浓郁的酒花香的特点。(The invention discloses a formula of hop-flavor type brewed beer, wherein the selected malt in the formula adopts light-color scorched-flavor malt, the selected hops adopt at least one imported hop, the proportion range of the combined humulone is 5-7%, and the proportion range of the hop oil is 0.85-1.6% g; the total hop aroma content in the wort prepared by the formula is 10ug/L-13ug/L, and the beer wort concentration is 9.5-10.5 DEG P. According to the formula of the hop-flavor type brewed beer, the formula is optimized and improved, so that the brewed wine prepared by the formula not only retains the bitter characteristics, but also has the characteristics of bitter middle-jiao sweet, good bitter sweet harmony and strong hop flavor in taste.)

1. The formula of the hop-flavor finely-brewed beer is characterized in that: the malt selected in the formula adopts light-colored burnt malt, the hops selected adopt at least one imported hop, the proportion range of the humulone is 5-7%, and the proportion range of the hop oil is 0.85-1.6% g; the total hop aroma content in the wort prepared by the formula is 10ug/L-13ug/L, and the beer wort concentration is 9.5-10.5 DEG P.

2. The hop-flavored brewed beer formulation according to claim 1, wherein: the color of the light-color burnt malt is 30-100EBC, and the DMHF content is 0.5-1.0 ml/L.

3. The hop-flavored brewed beer formulation according to claim 1, wherein: the hop or hop preparation is a bouquet of hops selected from at least one hop of germany, huskbruke, uk and usa, including at least one of Hallertauer, Hersbrucker, Columbia and Way Saxon.

4. The hop-flavored finely brewed beer formulation according to claims 1-3, characterized in that: the method comprises the following steps:

(1) selecting light-colored burnt malt and water as main raw materials, mixing and heating the raw materials and the water in a ratio of 1:4-1:5 for saccharification, and then filtering the mixture to obtain wort;

(2) filling the wort into a boiling pot, keeping the wort in a slightly boiling state for 60-90min, adding hops or hops products in the boiling process in several times, then quickly cooling the wort to 10-15 ℃, and simultaneously adding oxygen to insert the yeast into the wort for fermentation to obtain beer fermentation liquor;

(3) filtering beer fermentation liquor with diatom, cooling beer to 1-3 deg.C, storing, packaging, and sterilizing to obtain flos Lupuli flavored brewed beer.

5. The hop-flavored brewed beer formulation according to claim 4, wherein: the saccharification in the step (1) comprises a first stage saccharification at 45-50 ℃ for 30-60min and a second stage saccharification at 60-70 ℃ for 15-20 min.

6. The hop-flavored brewed beer formulation according to claim 4, wherein: before the light-colored burnt-flavor malt is mixed with water in the step (1), the light-colored burnt-flavor malt needs to pass through a crusher.

7. The hop-flavored brewed beer formulation according to claim 4, wherein: the step (2) of adding the hops or the hop products in the boiling process in several times specifically comprises the following steps:

respectively adding hops or hops products in slightly boiling state, boiling for 30min and boiling for 70min, wherein the alpha-acid accounts for 10% -30%, 40% -60% and 20% -50%.

8. The hop-flavored brewed beer formulation according to claim 4, wherein: adding oxygen in the step (2), inoculating the yeast to ferment for 7-14 days; cooling beer to-1-2 deg.C, and storing for 14-28 days.

Technical Field

The invention relates to the technical field of foods, in particular to a formula of hop-flavor type finely-brewed beer.

Background

The fine-brewed beer is to be distinguished from the most common industrial beer (Qingdao, snowflake, Yanjing, carbofuran, Xili, Jiashibo). The taste is bitter and sweet, the fragrance is sour, and the degree of alcohol is not directly related.

At present, honey or other sweet food additives are usually added into the refined beer, and although the refined beer with higher sweetness has better taste, the thirst quenching effect is not ideal when people ingest the beer with higher sweetness.

Disclosure of Invention

The invention solves the technical problem that the refined brewed wine prepared by the formula has bitter taste with sweet flavor, has good taste and has ideal characteristics of quenching thirst.

In order to achieve the purpose, the invention provides the following technical scheme:

a formula of hop-flavored brewed beer comprises light-colored burnt-flavor malt and at least one imported hop as selected malt, wherein the proportion range of the combined humulone is 5% -7%, and the proportion range of hop oil is 0.85% -1.6% g; the total hop aroma content in the wort prepared by the formula is 10ug/L-13ug/L, and the beer wort concentration is 9.5-10.5 DEG P.

Preferably, the color of the light-color burnt malt is 30-100EBC, and the DMHF content is 0.5-1.0 ml/L.

Preferably, the hop or hop preparation is a bouquet of hops selected from at least one hop of germany, huskbruke, uk and usa, including at least one of Hallertauer, Hersbrucker, Columbia and Way Saxon.

Preferably, the method specifically comprises the following steps:

(1) selecting light-colored burnt malt and water as main raw materials, mixing and heating the raw materials and the water in a ratio of 1:4-1:5 for saccharification, and then filtering the mixture to obtain wort;

(2) filling the wort into a boiling pot, keeping the boiling state for 60-90min, adding hops or hops products in the boiling process, rapidly cooling the wort to 10-15 ℃, and adding oxygen to inoculate the yeast for fermentation to obtain beer fermentation liquor;

(3) filtering beer fermentation liquor with diatom, cooling beer to-1-2C, storing, packaging and sterilizing to obtain flos Lupuli flavor brewed beer.

Preferably, the saccharification in step (1) comprises a first stage saccharification at 45-50 ℃ for 30-60min and a second stage saccharification at 60-70 ℃ for 15-20 min.

Preferably, the pale caramel malt is passed through a crusher before it is mixed with water in step (1).

Preferably, the step (2) of adding the hops or the hop products in several times during the boiling process specifically comprises the following steps:

respectively adding hops or hops products in slightly boiling state, boiling for 30min and boiling for 70min, wherein the alpha-acid accounts for 10% -30%, 40% -60% and 20% -50%.

Preferably, the fermentation time for inoculating the oxygen to the subsurface yeast to ferment in the step (2) is 7-14 days; cooling beer to-1-2 deg.C, and storing for 14-28 days.

Compared with the prior art, the invention has the beneficial effects that:

according to the formula of the hop-flavor type brewed beer, through optimization and improvement, the brewed beer prepared by the formula not only retains the characteristic of bitter taste, but also has the characteristics of bitter taste, sweet aftertaste, good harmony of bitter taste and sweet taste, and strong bouquet.

Drawings

FIG. 1 is a flow chart of the preparation of the hop-flavored brewed beer of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

A formula of hop-flavor type brewed beer comprises light-colored burnt-flavor malt and at least one imported hop as the malt selected in the formula, wherein the proportion range of the combined humulone is 5% -7%, and the proportion range of hop oil is 0.85% -1.6% g; the total hop aroma content in the wort prepared by the formula is 10ug/L-13ug/L, and the beer original wort concentration is 9.5-10.5 DEG P.

The light-color burnt-flavor malt has the chroma of 30-100EBC, the DMHF content is 0.5-1.0ml/L, and the light-color burnt-flavor malt is light yellow, so that the beer prepared by the formula has good identification degree, and the light-color burnt-flavor malt has typical pleasant burnt flavor, is slightly bitter in sweetness, and effectively improves the taste of the beer prepared by the formula.

The hop or hop preparation is a scent hop selected from at least one hop from germany, huskbruke, uk and usa comprising at least one of Hallertauer, Hersbrucker, Columbia and Way Saxon, and the formulation produces beer with the hop: from Hallertauer, Hersky Bruke, the hop has a strong pleasant hop aroma, further improving the discrimination and taste.

The method specifically comprises the following steps:

(1) selecting light-colored burnt malt and water as main raw materials, mixing and heating the raw materials and the water in a ratio of 1:4-1:5 for saccharification, and then filtering the mixture to obtain wort;

(2) filling the wort into a boiling pot, keeping the boiling state for 60-90min, adding hops or hops products in the boiling process, rapidly cooling the wort to 10-15 ℃, and adding oxygen to inoculate the yeast for fermentation to obtain beer fermentation liquor;

(3) filtering beer fermentation liquor with diatom, cooling beer to-1 deg.C, storing, packaging, and sterilizing to obtain flos Lupuli flavored brewed beer.

The saccharification in the step (1) comprises a first stage saccharification at 45-50 ℃ for 30-60min and a second stage saccharification at 60-70 ℃ for 15-20 min.

Before the light-colored burnt-flavor malt is mixed with water in the step (1), the light-colored burnt-flavor malt needs to pass through a crusher.

The step (2) of adding the hops or the hop products in the boiling process in several times specifically comprises the following steps:

respectively adding hops or hops products in slightly boiling state, boiling for 30min and boiling for 70min, wherein the alpha-acid accounts for 10% -30%, 40% -60% and 20% -50%.

Adding oxygen in the step (2), inoculating the yeast to ferment for 7-14 days; cooling beer to-1-2 deg.C, and storing for 14-28 days.