CN100351362C - Beer fermentation complete nutrient liquor and its preparation method - Google Patents
Beer fermentation complete nutrient liquor and its preparation method Download PDFInfo
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- CN100351362C CN100351362C CNB031113931A CN03111393A CN100351362C CN 100351362 C CN100351362 C CN 100351362C CN B031113931 A CNB031113931 A CN B031113931A CN 03111393 A CN03111393 A CN 03111393A CN 100351362 C CN100351362 C CN 100351362C
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- peptone
- naoh
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- Enzymes And Modification Thereof (AREA)
Abstract
The present invention relates to beer fermentation complete nutrient liquor and a preparation method thereof, which belongs to the technical field of brewing beer. The present invention is prepared from corn soak liquor, peptone, yeast cream, NaOH or Na2CO3 malt essence and a complex phosphoesterasum preparation. Nitrogen source ingredients contained in the present invention are very similar to the nitrogen source ingredients contained in barley juice used for fermenting beer, the present invention contains mineral substances and microelements (such as calcium, potassium, phosphorus, magnesium, zinc, molybdenum, vitamin, biotin, etc.), which are needed by the fermentation of beer yeast, the present invention can partially replaces malt juice to be used for the fermentation of the beer yeast, and super-grade beer can be produced. The price of the product is low, the present invention can be used for replacing the malt juice, and the production cost of the beer is greatly reduced.
Description
Technical field:
The invention belongs to the fermented liquid in beer brewing technology field, particularly a kind of beer and preparation method thereof.
Background technology:
Traditional beer technology is to adopt 60-70% Fructus Hordei Germinatus and 30-40% rice auxiliary material to ferment, mainly utilize the enzyme and the protein (total egg of solubility and non-solidifiability nitrogen) that form in the barley germination process, particularly the content of a-amino nitrogen can not be less than 160mg/l (12 barley juice of beer), starchy material in barley and the rice is carried out saccharification, constitute balanced nitrogenous source and carbon source that beer fermentation needs, and in recent years, development along with beer beverageization, light flavour beer is popular, barley is main again near mouth, market value is higher, high adjunct amount beer obtains promoting, auxiliary material increases, and nitrogenous source and enzymic hydrolysis power that beer fermentation needs weaken, and have retrained the use of auxiliary material greatly.
Technology contents:
Prescription of the present invention is: (weight part ratio)
Corn steep liquor 5～7
Peptone 1～5
Yeast extract paste 1～10
NaOH or Na
2CO
35～30
Fructus Hordei Germinatus essence 0.0000003～0.0000006
Compound enzymic preparation 0.0000005～0.0000008
The preparation method's of beer fermentation complete nutrition liquid step is:
In the corn steep liquor solid substance, dose plant enzyme, carry out deodorizing; Through pressure filter, with pearl salt precoating after-filtration, by vaporizer go out enzyme, concentrate, high temperature desulfurizing, cooling adds biological enzyme again and is hydrolyzed, and concentrates then, detects its nitrogen content, is prepared into nitrogenous source stoste; Adjust total nitrogen content in the stoste with peptone and yeast extract paste; Again with NaOH or Na
2CO
3, citric acid, lactic acid adjust the pH value; Through behind the pasteurization, aseptic interpolation Fructus Hordei Germinatus essence, compound enzymic preparation are packed under aseptic condition and are made complete nutrition liquid.
Contained nitrogenous source composition is very similar with contained nitrogenous source composition in the barley juice to beer fermentation among the present invention, and contain required mineral substance of beer yeast fermenting and trace element (as calcium, potassium, phosphorus, magnesium, zinc, molybdenum, VITAMIN, vitamin H etc.), can partly substitute wheat juice and be used for beer yeast fermenting, produce quality beer.This product price is lower, is used for substituting wheat juice and can reduces beer production cost greatly.12 ° of beer fermentation liquids per ton add 5-10kg nutritive medium, alternative 10-40% barley juice consumption.Making its flavor characteristic of finished beer makes beer with whole wheat juice and compares several no changes.
Embodiment: (weight part ratio)
Corn steep liquor solid substance in the wet method corn processed process of the present invention is dosed the plant enzyme of 0.02-0.06% by solid substance, carries out deodorizing; Through tying up the frame pressure filter, with pearl salt precoating after-filtration, under the pressure of normal pressure 0.1-0.5Mpa, temperature is controlled at 80-150 ℃, by III imitate or the IV single-effect evaporator go out enzyme, concentrate, high temperature desulfurizing is to SO
2Content is less than 30PPM, be cooled to 40-65 ℃, pH value and be adjusted into 4.0-4.5, adding biological enzyme again is hydrolyzed, be concentrated to the 38-45% solid substance then, detect its nitrogen content (total nitrogen 30000-40000mg/l, a-amino nitrogen 10000-12000mg/l), be prepared into nitrogenous source stoste, the protein lundin fraction is: the polymer nitrogen content is that 10%-15%, middle dinitrogen content are that 20%-25%, small molecules nitrogen content are 60%-65%; Adjusting in the stoste total nitrogen content with peptone and yeast extract paste accounts for solid substance more than 40%, meets the lundin fraction requirement; Again with NaOH or Na
2CO
3, citric acid, lactic acid adjust the pH value and be 5.0-5.5; Through behind the pasteurization, aseptic interpolation Fructus Hordei Germinatus essence, compound enzymic preparation are packed under aseptic condition and are made complete nutrition liquid.
Complete nutrition liquid and wheat juice total nitrogen and protein are distinguished
| Total nitrogen mg/100ml | A、％ | B、％ | C、％ | |
| Complete nutrition liquid | 64.1 | 10.58 | 21.54 | 67.88 |
| Barley juice | 86.2 | 18.57 | 15.00 | 66.43 |
Embodiment 1:
Prescription of the present invention is:
Corn steep liquor 5
Peptone 1
Yeast extract paste 1
NaOH or Na
2CO
35
Fructus Hordei Germinatus essence 0.0000003
Compound enzymic preparation 0.0000005
Its preparation method is:
Corn steep liquor solid substance 5-7% in the wet method corn processed process doses the plant enzyme of 0.02-0.06% by solid substance, carries out deodorizing; Through tying up the frame pressure filter, with pearl salt precoating after-filtration, under the pressure of normal pressure 0.1-0.5Mpa, temperature is controlled at 80-150 ℃, imitate or the IV single-effect evaporator enzyme that goes out by III, concentrate, high temperature desulfurizing to SO2 content less than 30PPM, be cooled to 40-65 ℃, pH value is adjusted into 4.0-4.5, adding biological enzyme again is hydrolyzed, be concentrated to the 38-45% solid substance then, detect its nitrogen content (total nitrogen 30000-40000mg/l, a-amino nitrogen 10000-12000mg/l), be prepared into nitrogenous source stoste, the protein lundin fraction is: the polymer nitrogen content is 10%-15%, middle dinitrogen content is 20%-25%, the small molecules nitrogen content is 60%-65%; Adjusting in the stoste total nitrogen content with peptone and yeast extract paste accounts for solid substance more than 40%, meets the lundin fraction requirement; Again with NaOH or Na2co3, citric acid, lactic acid adjust the pH value be 5.0-5.5 through behind the pasteurization, the compound enzymic preparation of aseptic interpolation 300-600ppm Fructus Hordei Germinatus essence, 0.1-0.3% is packed under aseptic condition and is made complete nutrition liquid.
Embodiment 2:
Corn steep liquor 6
Peptone 2.5
Yeast extract paste 5
NaOH or Na
2CO
312.5
Fructus Hordei Germinatus essence 0.00000045
Compound enzymic preparation 0.00000065
Its preparation method: (with embodiment 1)
Corn steep liquor 7
Peptone 5
Yeast extract paste 10
NaOH or Na
2CO
330
Fructus Hordei Germinatus essence 0.0000006
Compound enzymic preparation 0.0000008
Its preparation method: (with embodiment 1)
Claims (2)
1, a kind of beer fermentation complete nutrition liquid, its prescription is: (weight part ratio)
Corn steep liquor 5～7
Peptone 1～5
Yeast extract paste 1～10
NaOH or Na
2CO
35～30
Fructus Hordei Germinatus essence 0.0000003～0.0000006
Compound enzymic preparation 0.0000005～0.0000008.
2, the preparation method of beer fermentation complete nutrition liquid according to claim 1 the steps include:
In the corn steep liquor solid substance, dose plant enzyme, carry out deodorizing; Through pressure filter, with pearl salt precoating after-filtration, by vaporizer go out enzyme, concentrate, high temperature desulfurizing, cooling adds biological enzyme again and is hydrolyzed, and concentrates then, detects its nitrogen content, is prepared into nitrogenous source stoste; Adjust total nitrogen content in the stoste with peptone and yeast extract paste; Again with NaOH or Na
2CO
3, citric acid, lactic acid adjust the pH value; Through behind the pasteurization, aseptic interpolation Fructus Hordei Germinatus essence, compound enzymic preparation are packed under aseptic condition and are made complete nutrition liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031113931A CN100351362C (en) | 2003-04-07 | 2003-04-07 | Beer fermentation complete nutrient liquor and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031113931A CN100351362C (en) | 2003-04-07 | 2003-04-07 | Beer fermentation complete nutrient liquor and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1536062A CN1536062A (en) | 2004-10-13 |
| CN100351362C true CN100351362C (en) | 2007-11-28 |
Family
ID=34319742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031113931A Expired - Fee Related CN100351362C (en) | 2003-04-07 | 2003-04-07 | Beer fermentation complete nutrient liquor and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100351362C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113754076A (en) * | 2021-10-18 | 2021-12-07 | 忻州师范学院 | Preparation method of microbial nutrient for biochemical treatment of wastewater |
-
2003
- 2003-04-07 CN CNB031113931A patent/CN100351362C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 增进啤酒泡沫性能的研究 冯林春.食品研究与开发，第22卷第3期 2001 * |
| 玉米的加工利用 李晓端.宁夏农林科技，第3期 2002 * |
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| Publication number | Publication date |
|---|---|
| CN1536062A (en) | 2004-10-13 |
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