CN101544933A - Formaldehyde free brewage art - Google Patents
Formaldehyde free brewage art Download PDFInfo
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- CN101544933A CN101544933A CN200910142840A CN200910142840A CN101544933A CN 101544933 A CN101544933 A CN 101544933A CN 200910142840 A CN200910142840 A CN 200910142840A CN 200910142840 A CN200910142840 A CN 200910142840A CN 101544933 A CN101544933 A CN 101544933A
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- beer
- formaldehyde
- brewage
- carrageenin
- tannin
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Abstract
A formaldehyde free brewage art relates to a technical field of natural beer production process development. At present, in order to solve the problem of the poor non-biostability of the beer in the domestic beer production industry, some enterprises use a great of filtration adjuvant such as PVPP, silica gel, carrageenin and tannin, even poison material formaldehyde to remove beer protein and polyphenol so that the nutrition value of the beer protein and polyphenol and the beer local flavor taste are eliminated. The invention proposes formaldehyde free beer production by adopting papain, carrageenin and tannin, maintains the hops polyphenols and protein nutritive matters at high limit. The art aims to improve the taste, flavor and non-biostability and wholly enhance the beer quality by employing three natural products.
Description
Affiliated technical field
The present invention relates to a kind of exploitation of formaldehyde free brewage art of green safety.
Background technology
In the domestic beer industry of China, domestic barley is widely used because of its price advantage, but because of Chinese agriculture barley production market often cause home-made barley quality unbalanced, and quality is far away from imported raw material, bring the product quality problem of being badly in need of solution, i.e. a non-biostability problem for domestic beer production industry.
Be subject to the theory that traditional removal albumen and polyphenol solve the beer haze problem, each factory generally uses multiple wort filtration auxiliary agent in process for beer production, as silica gel, carrageenin, tannin, PVPP, even some small business still has the formaldehyde of certain murder by poisoning character in use.The technology of the solution beer non-biostability problem that this is traditional can't satisfy the beer production needs of current high-quality, high security, and the benefit of low molecule polyphenol and albumen composition in having ignored.
It all is albumen or the polyphenol substance of removing in the wine body in essence that domestic factory uses various filtration adjuvants.Silica gel, carrageenin, edible tannin are directly removed the albumen composition, and this method causes easily that beer flavor is boring, foam is bad, has reduced the nutritive value of beer itself simultaneously.Formaldehyde mainly utilizes the condensation reaction between its phenolic group and aldehyde radical, forms precipitation, removes the polyphenol substance in the beer, and has huge food safety hidden danger; PVPP utilizes physical adsorption, filtering method to remove polyphenol substance, greatly reduces the resistance of oxidation and the nutritive value of beer equally.
Current social, food-safety problem are just receiving the concern of social each side.The security that further improves beer is extremely urgent, and the traditional technology of especially using formaldehyde to solve beer non-biostability can not satisfy the development need of current brewing industry, need be optimized and improve.
Summary of the invention
The objective of the invention is to brewage characteristics in conjunction with Chinese beer, break through the limitation of traditional technology aspect safety, nutrition, when promoting beer non-biostability, nutritive substance such as retaining protein, polyphenol to greatest extent, satisfy the food development trend of current green natural, health, nutrition, safety, significantly reduce production costs simultaneously.
The technical scheme that formaldehyde free brewage art adopted is: select high quality raw material for use, papoid and carrageenin products substitution formaldehyde are used in collocation, reduce simultaneously the usage quantity of other filtration adjuvants to greatest extent, with nutritive substances such as albumen in the reservation beer and polyphenol, reach mellow beer taste, improve oxidation-resistance; Not only guarantee the appearance index of beer but also effectively prolong shelf-lives, brewage real green natural beer.
Beer technology of the present invention, its preparation technology may further comprise the steps successively: raw material pulverizing, saccharification, boil, primary fermentation, secondary fermentation, coarse filtration, secondary filter, bottling sterilization, be packaged to be finished product.It is characterized in that it is by using carrageenin, edible tannin in the Wort boiling stage, going into the fermentor tank stage and use papoid after the cooling of wheat juice, and avoid the use of formaldehyde fully.In beer fermentation and finished product storage wine stage, by papoid product long-acting proteolysis at low temperatures, low molecule foam proteins in decomposing the responsive albumen of each macromole and being makes it and can not combine with polyphenol again, thereby solves the beer non-biostability problem.
Described papoid consumption is 5ppm to 10ppm, and the consumption of carrageenin is 10ppm to 20ppm, and the tannin consumption is 10ppm to 20ppm.
Description of drawings
Below in conjunction with drawings and Examples the present invention is further specified.
Fig. 1 is the process flow sheet of formaldehyde free brewage art.
Embodiment
1. select fine beer main raw material Fructus Hordei Germinatus, hops, yeast, water for use.Fructus Hordei Germinatus requires to be top grade Fructus Hordei Germinatus.Yeast require be 5 generations with interior yeast, water requires to make for special-purpose beer handles water, hops are selected Sa Zi (SAAZ) polyphenol particles hops and the homemade bitter type hops that are derived from Czech for use, select for use the new rice of one-level as auxiliary material.
2. the low temperature blanking is adopted in gelatinization.It is characterized by, during gelatinization the malt meal (accounting for the Fructus Hordei Germinatus total amount) of rice and 20% is pressed gelatinization material-water ratio 1:5, supplementary product consumption is 30% of a total raw material amount, and blanking temperature is controlled to be 50 ± 1 ℃, is incubated 15 minutes.Rise to 73 ± 1 ℃, temperature control 10 minutes with 1 ℃/minute heat-up rate while stirring; In 15 minutes, temperature is risen to 85 ℃, be warming up to 100 ℃ again, temperature control 30 minutes.
3. the low temperature blanking is adopted in saccharification, and it is characterized by: saccharification began to feed intake when gelatinization was just boiled, and by saccharification material-water ratio 1:4.5, temperature control is stirred in 50 ± 1 ℃ of blanking temperature controls.
4. the gelatinization wine with dregs boils end of a period and incorporates part gelatinization wine with dregs into brew kettle, and 63 ± 1 ℃ of wine with dregs temperature, temperature control 15 minutes are closed in control.Intensification was boiled 15 minutes, will remain the gelatinization wine with dregs again and squeeze in the brew kettle and wine with dregs, 78 ± 1 ℃ of temperature controls.
5. in wort boiling process, when just boiling, adds in wheat juice the homemade bitter type hops of 80ppm, finish to add in preceding 15 minutes 80ppm Sa (SAAZ) polyphenol particles hops now.Boiling the edible tannin of end interpolation in preceding 10 minutes 15ppm, boiling and finish preceding 7 minutes interpolation 10ppm carrageenins.Wheat juice should acutely seethe with excitement, and boils intensity control 10%.
6. boiling the end back uses the thin plate cooling apparatus that wheat juice temperature is cooled to 6 ℃.Use the papoid that quantitatively adds 5ppm at the linear flow oil (gas) filling device; Carry out wheat juice towards oxygen, the control dissolved oxygen reaches 8mg/L, adds yeast, and it is that 5 generations are with interior low strap yeast that yeast requires.
7. fermentation can be adopted conventional low temperature fermentation and storage wine technology.6 ± 1 ℃ of inoculation temp controls, main ferment temperature rose to 8 ± 1 ℃ in 2 days, be incubated 2 days.Be cooled to 3 ± 1 ℃ then, treat that yeast decomposes to di-acetyl below the 0.1mg/L, be cooled to-1 ℃ of storage wine 7 days.
8. technology of the package adopts 2 emptying wine of short tube machine equipment, and control bottleneck air≤0.5ml/L uses the packed in cases warehouse-in.The warehouse is preserved and is answered low-temperature dark.
Claims (2)
1. a formaldehyde free brewage art is characterized in that it is by using carrageenin, edible tannin in the Wort boiling stage, going into jar stage and use papoid after the cooling of wheat juice, and avoid the use of formaldehyde fully.
2. according to the beer technology described in the claim 1, the papoid consumption that it uses is 5ppm to 10ppm, and the consumption of carrageenin is 10ppm to 20ppm, and the tannin consumption is 10ppm to 20ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910142840A CN101544933A (en) | 2009-05-18 | 2009-05-18 | Formaldehyde free brewage art |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910142840A CN101544933A (en) | 2009-05-18 | 2009-05-18 | Formaldehyde free brewage art |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101544933A true CN101544933A (en) | 2009-09-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910142840A Pending CN101544933A (en) | 2009-05-18 | 2009-05-18 | Formaldehyde free brewage art |
Country Status (1)
| Country | Link |
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| CN (1) | CN101544933A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101967432A (en) * | 2010-09-26 | 2011-02-09 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| CN103575851A (en) * | 2013-10-29 | 2014-02-12 | 青岛啤酒股份有限公司 | Method for rapidly evaluating usage amount of silica gel and PVPP (Crosslinked Polyethylene Pyrrolidone) by using charge titration technique |
-
2009
- 2009-05-18 CN CN200910142840A patent/CN101544933A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101967432A (en) * | 2010-09-26 | 2011-02-09 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| CN101967432B (en) * | 2010-09-26 | 2012-08-22 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for preparing beer with high polyphenol content |
| CN103575851A (en) * | 2013-10-29 | 2014-02-12 | 青岛啤酒股份有限公司 | Method for rapidly evaluating usage amount of silica gel and PVPP (Crosslinked Polyethylene Pyrrolidone) by using charge titration technique |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090930 |