BG99990A - Method of making stabilized beer - Google Patents

Abstract

The stabilized beer has initial extract content of 11-13% and is made of malt, rice feed, hop or hop products, gypsum, zinc salts, waters, beer yeasts, stabilizers, enzymic preparations with -glucanase and accompanying cytolitic enzyme activities and -acetolactatedecarboxylase activity. The brewing wort is produced by the known method of mixing but is hop-treated by a new scheme which increases the utilization of the hop bitter substances, improves the hop flavour, reduces the maturing time and the PVPP preparation is included during the beer stabilization. The beer meets with all the requirements for a physicochemical composition and has improved characteristics, organoleptic qualities and colloid stability of 180-360 days incliding reduced production time.

Description

Technical field

The invention relates to a method for the production of stabilized beer, which ιφ has been used in brewing industry ·

BACKGROUND OF THE INVENTION

Known method / Technological instructions for production at the licensing level »OH F 1879005/1986 g / for the production of stabilized beer with an initial extract content of 12 pounds when using barley malt * rice milk» sugar »hops or hop products brewer's yeast and drinking water »Gypsum-treated» zinc salts # ascorbic acid as an antioxidant »proteolytic enzyme preparation and silica gel preparation with adsorption action against high molecular weight protein substances» which includes the following technological operations: grinding of small and "obtaining Livni must by infuzioneya" one-pot or dvupartiden method with pre razvarevane rice "in the cases when it is used, with pauses at 45 ° 0» 52 ° €, 63 ^Q C, 72 ° C, 83 ° C, the incorporation of ascorbic acid in the amount of 0.03 kg / 1000 l of must must be done after 25% of the sweet must has expired, the treatment on the basis of 100 - 110 mg / l of alpha-bitter acids is carried out in two batches - Ι * ⁰⁰ 70 lb. is placed at 10 mitzuts after boiling and 11 "batch, at 30% at 60 minutes after the brewing must at. total duration 110 minutes »addition of zinc salts in the amount of 0.020 mg / l beer must 10 minutes before the end of cooking» main fermentation at 9 - 10 ° C and aging of beer for 40 days at 2 ^a C and pressure 0 »12 MBa, stabilization, filtration, bottling and pasteurization of beer · · · · · · · · ·

SUMMARY OF THE INVENTION

By the method according to the invention a stabilized level is produced by an accelerated method with improved qualitative indices for the color intensity, viscosity »beta-glucan, content of. vincinal dakeitones / VD /, improved utilization of the alphagoric acids of hops (hop products), improved organoleptic characteristics, increased colloidal / physicochemical / stability, which gives the reason to attribute the beer to the highest category * PIZIUM

The essence of the method consists in the following: the malt mill is mixed with the required amount of brewing water, which has been pre-treated with the required amount of gypsum, in the ratio of ar 1 ksh 3.5 to 1 to 4 at a temperature of 45 - 47 ° C. When using rice 8% by weight as a substitute for malt, a preliminary digestion is made according to the known technological scheme. cellulase »xylanase, pentosanase and arabanase activities, in the amount of C 0.11 - 0.15 l / 1000 kg of mulchP breaks for 20 - 30 minutes at this temperature, then rises to 50 - 52 ° C and again breaks from 30 - 40 minutes · Then temp cherry up to 63-64 ^a C, then pause again for 15-20 minutes ·

One third of the total mass is transferred to the saccharification apparatus and the temperature is raised to 70 - 72 ° C. · It is left to saccharification / iodine sample / · The temperature is then raised to boiling. · After boiling for 10-15 mcuts this part returns to the remaining mass in the mixer and the apparatus · ·· ·· ····

with.

The temperature of the mixture was adjusted to 70-72 ° C and a saccharification break (iodine sample) was taken. The temperature was then raised to 77-78 ° C and transferred to the filtration apparatus.

The filtration of the must and the washing of tritium © is carried out by conventional methods ·

The mulching of the must must be done on the basis of 90-100 mg / l of alpha-bitter acids »as the first batch of hops or hops of bitter variety in the amount of 60-70 lb. of the total dose, which is moist when draining the sweet must of must · after are filtered 20-25 which enables D® to improve the utilization of DDa-bitter acids and improve the hop aroma of beer. The second batch of hops (hop products) of the aromatic variety in the amount of 40 - 30 pounds of the total amount of alpha-bitter acids is moistened 60 to 70 minutes after the pouring of the must. The total duration of the process is 100 - 105 minutes.

Ascorbic acid in an amount of 0.020 - 0.030 kg / 1000 l of wort is moistened at the end of the cooking process (during irrigation of the hot wort), which enables to achieve a better effect in terms of preventing undesired oxidation processes.

After clarification and cooling of the must must leave it with brewer's yeast, the enzyme preparation Maturex L, which has aza-acetolactate decarboxylase activity, is applied in quantities of 0.010 - 0.015 l / 1000 l of wort determined on the basis of the standard activity of 2000 units / ml. acetolactate decarboxylase activity to achieve a VD content below 0.20 mg / l over a short aging period of 20 to 25 days. Fermentation and peeling are carried out according to the conventional and known technological scheme *

The brewing of the beer is done with the known stabilizers of the beer. · Yj anti-aging agents, but in quantities as follows: ascorbic acid / antioxidant / 0.12 - 0.15 kg / 1000 l beer, proteolytic enzyme preparation 0.040 - 0.060 kg / 1000 l beer / determined on the basis of 15 units / g proteolytic activity /, dosed in two batches _ 25 - 60% when transferring the young brewing beer and 75-40 lbs in the calibration apparatus, silica gel vorado 0.8 - 1.6 kg / 1000 l beer, dosed in two batches - 25 - 30% for the second filter overlay and 7 5 - 70% of the beer filtration. The beer filtration also includes another stabilizer PVFP (polyvinylpolypyrrolidone) · whose dosage is in the amount of 0.10 - 0.50 kg / 1000 l beer. The drug has a selective absorption capacity with respect to polyphenols / anthocyanogens / and reduces their content as potential contributors to the colloidal turbidity of the beer, thereby enhancing its colloidal stability.

Filtration, bottling and pasteurization of the stabilization beer is carried out according to the established technological scheme.

The advantage of the method according to the invention is that it produces beer must, respectively beer with improved quality indicators - reduced beta-content, lower viscosity values, lighter color, better tilling of bitter hops. , reducing the dose of alpha-bitter acids for hops, shortening the brewing time of beer is 15 - 20 days at guaranteed low values for the content of the vicinal daketones »which increases the deposit turnover In the compartment, the filtration of the beer improves and the consumption of the filtration media is reduced, and the beer has high organoleptic, physicochemical characteristics and colloidal stability of 180 - 360 days.

I

Uptocep 1. For 1000 liters of chilled beer must intended for the manufacture of stabilized beer with an extract content of 11,5 ^ • · · ·

5.

173.5 kg of barley malt and 15.0 kg of rice milk are needed.

Rice milk and 10% of malt are digested by the known method. · The remaining malt mill is mixed with drinking water »pre-treated with 0.10 kg / 1000 l of beer must at a ratio of 1: 4 at 45 ° C. The enzyme preparation Ultraflo L was added in an amount of 0.11 l / 100 kg of milled and the spoiled surrogate batch was added. It is paused for 30 minutes, after which the temperature rises to 52 ° C and after a 30 minute break the mixture is heated to 64 ° C, at which time the temperature is paused for 15 minutes ·

One-third of the total mass is transferred to a saccharification apparatus and the temperature is raised to 72 ° C. Allow to saccharify (iodine sample), then rise to reflux. · After boiling Yu Mitsui, this portion returns to the rest of the mass in the mixing apparatus.

The temperature of the total mixture was adjusted to 70 ° C and paused for saccharification (iodine sample). The temperature was then raised to 77 ° C and transferred to the filtration apparatus.

The filtration of the must and the washing of the branches is carried out by conventional methods.

The mulching of the must must be carried out on the basis of 90 mg / l of alpha-bitter acids in two batches as follows: first batch of hops (hop products) of bitter variety in the amount of 70% of the total dose is applied to the sweet beer must after draining 25% of it, and the second batch of hops / hop pellets / of the aromatic variety in the amount of 30% of the total amount of alpha-bitter acids is moistened 60 minutes after the pouring of the must must. · The total duration of the cooking process is 105 minutes. When cooking is complete, ascorbic acid in the amount of 0.03 kg / 1000 l of beer must is fed to the hot wort.

After the clarification and cooling of the rainwater, it must be applied to it: · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · Add zinc salts.

Prior to the fermentation of the must, the previously used strain of yeast must be aerated according to the known scheme to an oxygen content of 8 mg / l, and to it the enzyme preparation * Maturex Λ in the amount of 0.015 l / 1000 l of must must be added.

The fermentation of the must must be carried out according to the known temperature scheme.

The young beer is transferred for carbon dioxide aging. The aging of the beer proceeds according to the known scheme for a duration of 20 days. The stabilization of the beer is carried out with known stabilizers, but in the following quantities of saskorbic acid 0.12 kg / 100 l beer, proteolytic enzyme preparation - 0.056 kg / 1000 l beer dosed in two batches - 25% when transferring the brewing beer and 75 % after filtration in a soothing agent and silica gel 1.6 kg / 1000 l beer, dosed in two batches - $ 25 for the second filter overlay and 75% for beer filtration.

Filtration, bottling and pasteurization are carried out by the conventional method.

Example 2. For 1000 l of chilled wort »intended for the production of stabilized beer with an extract content of 12.0 ^ requires 212 kg

The pouring must is obtained by the method described in Example 1 without part a for the surrogate machine.

The casting of the must must be done with 100 mg / l of alpha-bitter acids according to the method described in Example 1.

The incorporation of ascorbic acid, the Maturex D enzyme preparation, fermentation, maturation, filtration and bottles, pasteurization of lyre inaccurate beer was carried out according to the method described in Example 1. Beer stabilization was carried out with the barley malt indicated.

example 1 stabilizers »and the difference is only in the incorporation of the proteolytic enzyme preparation - 60% is in the transfer of the young brewing beer and 40% after the filtration of the beer in the sedative and the additional FVPP in the amount of 0» 3 kg / 1000 l beer »added to it spins its filtration.

Beer "obtained by the process of the invention" has the following characteristics:

A. OJAMOZHYTCH

- Fragrance - pure »pleasant hops

- Taste - pleasantly bitter, biting

B. PHYSICO - HJICh

Example i

Example 2

Initial extract content, 11.54

Alcohol content, $ 4.13

The apparent degree of fermentation, $ 83.1

Color Intensity, EMU of 7.5

12,24

4.21

83,5

8.0

Viscosity, cP

1.65

1.66

Beta-glucan, mg / l

Bitter substances, GE / l

Polyphenols, mg / l Anthocyanogens, mg / l BD content, mg / l Durability / days

30,1 32,4 112 88 16 10 0.14 0.11 180 360

• ·

Claims (1)

Π Α Τ Β Η Τ Η AND CLAIMS 1. A method for the production of stabilizer beer is an initial extract content of 11 - 13% using malt »horde milk, hops / hop products /» gypsum, zinc salts »water, sewing yeast, stabilizing agents / ascorbic acid» proteolytic enzyme preparation and silica gel preparation (s) include »ologic operations: milling, mash, hops, clarifying and cooling beer must, fermentation, maturation» stabilizing, filtering, bottling and pasteurizing beer »characterized by moisture en name preparation Ulgraflo L ”in quantities 0.1x - 0.15 l / 1000 kg of mulch when mixing the malt mulch with water, the hops are carried out on the basis of 90 tOO mg / l alpha ~ gradic acids, as the first batch of bitter hops / hop products / in the amount of 50-70% of the ACS dose is applied to the sweet beer must after draining 20 25 of it, and the second batches of aromatic variety in the amount of 40 30 pounds 60 minutes after the brewing of the beer must, ascorbic® acid in the amount of 0.03 - 0.04 kg / 1000 l of wort is placed at the end of the brewing process / when brewing above The beer enzyme Maturex L * in the amount of 0, W0 - 0,015 l / 1000 l of must must be watered before the yeast is submitted for fermentation, aged for 20 - 25 days and in the stabilization of the beer the silica gel preparation is applied in two batches - 25 - 60% when transferred to * young beer for maturation and 75 - 40% in the sedimentation apparatus, and the preparation PVPP in the amount of 0.10 - 0.50 kg / 1000 l beer, invested in the kieselguhr filtration of the beer.