CN101948719A - Low purine beer and preparation method thereof - Google Patents
Low purine beer and preparation method thereof Download PDFInfo
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- CN101948719A CN101948719A CN 201010292418 CN201010292418A CN101948719A CN 101948719 A CN101948719 A CN 101948719A CN 201010292418 CN201010292418 CN 201010292418 CN 201010292418 A CN201010292418 A CN 201010292418A CN 101948719 A CN101948719 A CN 101948719A
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- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 235000013405 beer Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 57
- 241000209140 Triticum Species 0.000 claims abstract description 49
- 235000021307 Triticum Nutrition 0.000 claims abstract description 49
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 24
- 238000009413 insulation Methods 0.000 claims description 18
- 238000010792 warming Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000741 silica gel Substances 0.000 claims description 14
- 229910002027 silica gel Inorganic materials 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 101710130006 Beta-glucanase Proteins 0.000 claims description 8
- 102000035195 Peptidases Human genes 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 7
- 239000004743 Polypropylene Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000006213 oxygenation reaction Methods 0.000 claims description 6
- -1 polypropylene Polymers 0.000 claims description 6
- 229920001155 polypropylene Polymers 0.000 claims description 6
- 230000009257 reactivity Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000247 postprecipitation Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 16
- 239000000463 material Substances 0.000 abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 abstract description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 4
- 239000003463 adsorbent Substances 0.000 abstract description 3
- 238000001179 sorption measurement Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 239000000203 mixture Substances 0.000 description 12
- 238000002156 mixing Methods 0.000 description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 239000002594 sorbent Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 239000006260 foam Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 4
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 3
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229940116269 uric acid Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000010457 zeolite Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses low purine beer and a preparation method thereof. 1,000L of the low purine beer is prepared from 32 to 49kg of barley malt, 53 to 73kg of wheat sprout, 8 to 15kg of burnt malt, and 94 to 136kg of corn starch syrup. By replacing partial barley malt by the wheat sprout, the invention solves the problems of weak taste of beer and imperfect head retention value caused by increased auxiliary materials proportion while ensuring the low content of purine in finished product beer; and the burnt malt is added simultaneously, so the beer has rich smell and normal beer color. The adsorbent in the preparation method is mixed with diatomite to precoat and drain a filter, on one side, the contact time of the adsorbent and liquor body is greatly reduced to avoid excessive adsorption to change the original character of the beer, on the other side, the content of the purine in the finished product beer is further reduced. The content of purine substances in the finished product beer is between 10 and 20mg/L, and the typical properties accord to the requirement.
Description
Technical field
The present invention relates to a kind of low purine beer and preparation method thereof, belong to beer manufacturing technology field.
Background technology
Beer is to be main raw material with barley germ, hops, water, and the low-alcoholic wine that is full of carbonic acid gas through yeast fermentation effect brew forms has the good reputation of " dietetic bread ".But the use of a large amount of barley germs makes and contains more purine substance in the beer, and the final metabolism in human body of such material is a uric acid; And the alcohol in the beer makes lactic acid accumulation in the body easily, in case blood alcohol concentration is up to 200mg/dl, lactic acid can increase along with the alcoholic acid oxidising process in the blood, and the uric acid excretion of kidney is obstructed, destroy original balance, cause the uric acid content in the blood of human body to increase, and precipitate, form calculus easily or cause gout with the form of sodium salt, when serious, red pimple all over the body, sufferings are more than, can't walk.
Domestic normal beer purine content is generally at 60～100mg/L, some whole-malt beer can reach more than the 100mg/L, purine content is higher, make the human consumer scruple to drinks beer more, therefore from the beer industry development trend, the content of purine substance becomes a difficult problem of being badly in need of solution in the control beer.At present, beer industry adopts following two kinds of measures to reduce purine content in the beer more:
(1) improves the auxiliary material ratio
Generally the Fructus Hordei Germinatus usage quantity is reduced to 20%～35% of raw material total amount, adopt some non-germinated cerals to replace Fructus Hordei Germinatus, as wheat, rice, W-Gum, syrup or the like.But this makes and also bring a series of problems when reducing purine:, local flavor thin as beer taste is with traditional beer is variant, beer steeps holding property index and do not cause up to standard etc. easily.
(2) adopt adsorption treatment process
According to bibliographical information, absorbing process mainly contains two kinds at present, a kind of is to adsorb in gac or the zeolite adding filtration back wheat juice, be to be exactly to adopt this technology among the preparation method of the disclosed low purine beer of patent of invention of CN101475888 as publication number, but because wheat juice still belongs to muddy absorption object after filtration, there are a large amount of solid particulates, macromolecular colloid material, sorbent material is added on the absorption property that has influenced this sorbent material in this wheat juice on the one hand, on the other hand, some also will be adsorbed to fall to the favourable component that ferments by non-selectivity; And follow-up boil, heavy clear technology can not guarantee to remove fully sorbent material, certainly will have part to bring in the fermented liquid, zymic leavening property, settling property are affected.Another kind is to carry out tank switching in the storage wine process to handle, and is the disclosed manufacture method that contains the beer of low-purine substance of patent of invention of CN1743444 as publication number, and this patent promptly is to add sorbent material remove yeast with whizzer when tank switching after.The wine body is ripe when adding sorbent material in this technology, so sorbent material can not exert an influence to fermenting process, and after separating centrifuge is removed yeast, has improved adsorption effect greatly, does not have the beer of centrifugal separation equipment manufacturing concern but be suitable for.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of low purine beer and preparation method thereof.The present invention is by adjustment beer raw material kind, proportioning, and technology, to prepare the beer of low purine content.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of low purine beer, the described beer of every 1000L is made by following raw material:
Fructus Hordei Germinatus 32～49Kg, wheat malt 53～73Kg, burnt malt 8～15Kg, corn starch syrup 94～136Kg.
The present invention is by reducing the Fructus Hordei Germinatus usage quantity, increase the relatively low wheat malt consumption of purine content, suitably employing can be regulated extraordinary Fructus Hordei Germinatus---the burnt malt of beer fragrance colourity, abandon the nitrogenous cereals auxiliary material of certain purine content, all use almost apueinic corn starch syrup, make the significantly reduced while of purine substance content in the finished beer, guarantee that every physical and chemical index of beer and mouthfeel and traditional beer do not have marked difference, can not bring negative impact holding property of beer bubble index.
The preparation method of low purine beer of the present invention may further comprise the steps:
1) press proportional quantity Fructus Hordei Germinatus, wheat malt and burnt malt are added in the brew kettle, add entry then, proteolytic enzyme, beta-glucanase and pentosanase are warming up to 50～52 ℃, insulation 15～25min;
2) be warming up to 65～68 ℃, insulation 3～8min, continue to be warming up to 70～72 ℃ of insulation 15～20min, in the time of 76～78 ℃, filter afterwards, the syrup that adds proportional quantity behind gained Wort boiling 25～35min, continue to boil when original wort concentration reaches the needed number of degrees and stop to boil the Qingdao Da Hua of adding wheat juice weight 0.02～0.04% and the Czech SAAZ fragrant flower of wheat juice weight 0.01～0.03% in the boiling part;
3) cooling of the wheat juice post precipitation after boiling, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.15～0.18 hundred million yeast/ml adds yeast, heat up, in 10～12 ℃, 0.01～0.03MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3～3.5 to boost to 0.07～0.09MPa when spending and continue fermentation, fermentation carries out stopping after 7～8 days fermentation, discharge yeast, be cooled to-1～-2 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid is ripe after turbid formula filter is just filtered, and adopts gac, diatomite and silica gel to carry out precoating and help filter when carrying out filter just;
5) the wine liquid after the filter just gets pure mellow wine after the essence filter, and pure mellow wine is diluted to desired concn as required, promptly.
In the aforesaid method:
In the step 1), the add-on of water is Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 3.5～4.2 times.
In the step 1), the unit of activity of proteolytic enzyme is 50,000 units/ml, and add-on is 0.02～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight;
The unit of activity of beta-glucanase is 100,000 units/ml, and add-on is 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight;
The unit of activity of pentosanase is 100,000 units/m1, and add-on is 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight.
In the step 4), described yeast is the conventional yeast in the beer fermentation process, preferred high reactivity cereuisiae fermentum.
In the step 4), when adopting diatomite filter just to filter, carry out precoating with diatomite and gac, gac is by 0.15～0.25% interpolation of ripe wine liquid total mass during each precoating, and the diatomite usage quantity is for guaranteeing that filtering surface precoated layer thickness is 2.5～3mm;
Help filter to filter for when continuous filtration, adding simultaneously with diatomite, gac and silica gel, wherein gac adds by 0.2～0.4% of ripe wine liquid total mass, silica gel adds by 0.02～0.035% of ripe wine liquid total mass, diatomaceous consumption is decided according to the size and the concentration of contained suspended particles in the beer, and being generally is the ripe wine liquid of 100～200g/L;
Above-mentioned diatomite particle diameter is 2～100 microns, the particle diameter of gac is 75～100 microns, the diatomaceous thickness soil ratio of adding in precoating and the filtration procedure can according to yeast and flocculation matter albumen what, the turbidity that yeast phase length and filter back pure mellow wine require is arranged in pairs or groups flexibly.
In the step 5), described smart filter employing aperture is that 0.4～0.5 micron polypropylene screen polishes filtration.
Compared with prior art, the invention has the advantages that:
1, in blending process, uses wheat malt instead of part Fructus Hordei Germinatus, abandon the nitrogenous cereals auxiliary material of certain purine content, solved in the purine content in reducing finished beer because auxiliary material contains nitrogen hunger than improving the wheat juice that is produced, beer flavor is thin, and bubble is held the unfavorable difficult problem of index; Add an amount of burnt malt simultaneously, make beer after adsorbents adsorb, still can keep strong fragrance and normal beer color.
2, method is simple and easy to control, adopt sorbent material mixing diatomite that filter is carried out precoating, helps filter, this scheme is applicable to all pattern diatomite filters, has significantly reduced the duration of contact of sorbent material and wine body on the one hand, avoid producing excessive absorption, change the primary characteristic of beer; Also further reduce purine content in the finished beer on the other hand.
3, the content of purine substance is 10～20mg/L in the gained finished beer, and every physical and chemical index meets the requirement of beer GB GB4927-2001.
Embodiment
The preparation of embodiment 1:1000L 10 degree low purine beers
1) getting Fructus Hordei Germinatus 33Kg, wheat malt 63.7Kg and burnt malt 10.7Kg adds in the brew kettle, add the 390L that purifies waste water then, (vigor is 50,000 units/ml to proteolytic enzyme, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.025%), beta-glucanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.01%) and pentosanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.03%), be warming up to 50 ℃, insulation 25min;
2) be warming up to 65 ℃, insulation 5min continues to be warming up to 70 ℃ of insulation 20min, filters in the time of 76 ℃ afterwards, adds 75% corn starch syrup 108Kg behind the gained Wort boiling 25min, continue to boil to original wort concentration be 14 degree; In boiling part, add the Qingdao Da Hua of wheat juice weight 0.03% and the Czech SAAZ fragrant flower of wheat juice weight 0.02%;
3) precipitation of the wheat juice after boiling 30min postcooling to 9 ℃, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.15 hundred million yeast/ml adds the high reactivity cereuisiae fermentum, heat up, in 10 ℃, 0.02MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3 to boost to 0.08MPa when spending and continue fermentation, after carrying out 7 days, fermentation stops fermentation, discharge yeast, be cooled to-1.5 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid is ripe after turbid formula filter is just filtered, and is specially: carry out the precoating first time after mixing with de-oxygenised water with the thick diatomite of 1.2kg (50～100 μ m), 1kg gac (75～100 μ m); Carry out the precoating second time after mixing with de-oxygenised water with the thick diatomite of 0.8kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 1kg gac (75～100 μ m) afterwards; The mixture and the silica gel of online even interpolation diatomite and gac during continuous filtration, wherein the proportioning of diatomite and Mixture of Activated Carbon is: the thick diatomite of 0.4kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) mix promptly with de-oxygenised water; Silica gel adds 0.15kg;
5) the wine liquid via hole diameter after the filter just be after 0.4 micron the smart filter of polypropylene screen pure mellow wine, pure mellow wine is diluted to 10 degree, carries out packing promptly afterwards.
The pure white exquisiteness of obtained beer foam, holding property of stopwatch method bubble reached more than 240 seconds, and every physical and chemical index meets the requirement of beer GB GB4927-2001, and wherein purine substance content is 10.8mg/L.
The preparation of embodiment 2:1000L 10 degree low purine beers
1) getting Fructus Hordei Germinatus 45Kg, wheat malt 55Kg and burnt malt 15Kg adds in the brew kettle, add the 500L that purifies waste water then, (vigor is 50,000 units/ml to proteolytic enzyme, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.03%), beta-glucanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.02%) and pentosanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.01%), be warming up to 52 ℃, insulation 20min;
2) be warming up to 66 ℃, insulation 3min continues to be warming up to 72 ℃ of insulation 15min, filters in the time of 78 ℃ afterwards, adds 75% corn starch syrup 130Kg behind the gained Wort boiling 30min, continue to boil to original wort concentration be 12 degree; In boiling part, add the Qingdao Da Hua of wheat juice weight 0.04% and the Czech SAAZ fragrant flower of wheat juice weight 0.02%;
3) precipitation of the wheat juice after boiling 20min postcooling to 8 ℃, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.18 hundred million yeast/ml adds the high reactivity cereuisiae fermentum, heat up, in 12 ℃, 0.01MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3.5 to boost to 0.09MPa when spending and continue fermentation, after carrying out 8 days, fermentation stops fermentation, discharge yeast, be cooled to-2 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid is ripe after turbid formula filter is just filtered, and is specially: carry out the precoating first time after mixing with de-oxygenised water with the thick diatomite of 1.2kg (50～100 μ m), 0.8kg gac (75～100 μ m); Carry out the precoating second time after mixing with de-oxygenised water with the thick diatomite of 0.8kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) afterwards; The mixture and the silica gel of online even interpolation diatomite and gac during continuous filtration, wherein diatomite and Mixture of Activated Carbon proportioning be: the thick diatomite of 0.4kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) mix promptly with de-oxygenised water; Silica gel adds 0.2kg;
5) the wine liquid via hole diameter after the filter just be after 0.5 micron the smart filter of polypropylene screen pure mellow wine, pure mellow wine is diluted to 10 degree, carries out packing promptly afterwards.
The pure white exquisiteness of obtained beer foam, holding property of stopwatch method bubble reached more than 240 seconds, and every physical and chemical index meets the requirement of beer GB GB4927-2001, and wherein purine substance content is 14.2mg/L.
The preparation of embodiment 3:1000L 10 degree low purine beers
1) getting Fructus Hordei Germinatus 49Kg, wheat malt 70Kg and burnt malt 8Kg adds in the brew kettle, add the 450L that purifies waste water then, (vigor is 50,000 units/ml to proteolytic enzyme, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.02%), beta-glucanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.02%) and pentosanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.02%), be warming up to 51 ℃, insulation 15min;
2) be warming up to 68 ℃, insulation 5min continues to be warming up to 71 ℃ of insulation 18min, filters in the time of 77 ℃ afterwards, adds 75% corn starch syrup 120Kg behind the gained Wort boiling 35min, continue to boil to original wort concentration be 13 degree; In boiling part, add the Qingdao Da Hua of wheat juice weight 0.02% and the Czech SAAZ fragrant flower of wheat juice weight 0.03%;
3) precipitation of the wheat juice after boiling 35min postcooling to 10 ℃, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.16 hundred million yeast/ml adds the high reactivity cereuisiae fermentum, heat up, in 11 ℃, 0.03MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3 to boost to 0.07MPa when spending and continue fermentation, after carrying out 7.5 days, fermentation stops fermentation, discharge yeast, be cooled to-1 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid is ripe after turbid formula filter is just filtered, and is specially: carry out the precoating first time after mixing with de-oxygenised water with the thick diatomite of 1.2kg (50～100 μ m), 1kg gac (75～100 μ m); Carry out the precoating second time after mixing with de-oxygenised water with the thick diatomite of 0.8kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) afterwards; The mixture and the silica gel of online even interpolation diatomite and gac during continuous filtration, wherein the proportioning of diatomite and Mixture of Activated Carbon is: the thick diatomite of 0.4kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) mix promptly with de-oxygenised water; Silica gel adds 0.2kg;
5) the wine liquid via hole diameter after the filter just be after 0.5 micron the smart filter of polypropylene filter material pure mellow wine, pure mellow wine is diluted to 10 degree, carries out packing promptly afterwards.
The pure white exquisiteness of obtained beer foam, holding property of stopwatch method bubble reached more than 240 seconds, and every physical and chemical index meets the requirement of beer GB GB4927-2001, and wherein purine substance content is 15.7mg/L.
The preparation of embodiment 4:1000L 10 degree low purine beers
1) getting Fructus Hordei Germinatus 40Kg, wheat malt 73Kg and burnt malt 12Kg adds in the brew kettle, add the 650L that purifies waste water then, (vigor is 50,000 units/ml to proteolytic enzyme, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.015%), beta-glucanase (vigor is 100,000 units/m1, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.02%) and pentosanase (vigor is 100,000 units/ml, consumption be above-mentioned Fructus Hordei Germinatus gross weight 0.025%), be warming up to 50 ℃, insulation 20min;
2) be warming up to 65 ℃, insulation 8min continues to be warming up to 70 ℃ of insulation 15min, filters in the time of 76 ℃ afterwards, adds 75% corn starch syrup 100Kg behind the gained Wort boiling 28min, continue to boil to original wort concentration be 14 degree; In boiling part, add the Qingdao Da Hua of wheat juice weight 0.03% and the Czech SAAZ fragrant flower of wheat juice weight 0.01%;
3) precipitation of the wheat juice after boiling 30min postcooling to 8 ℃, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.17 hundred million yeast/ml adds the high reactivity cereuisiae fermentum, heat up, in 10 ℃, 0.02MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3.5 to boost to 0.08MPa when spending and continue fermentation, after carrying out 8 days, fermentation stops fermentation, discharge yeast, be cooled to-1 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid is ripe after turbid formula filter is just filtered, and is specially: carry out the precoating first time after mixing with de-oxygenised water with the thick diatomite of 1.2kg (50-100 μ m), 0.5kg gac (75～100 μ m); Carry out the precoating second time after mixing with de-oxygenised water with the thick diatomite of 0.8kg (50-100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) afterwards; The mixture and the silica gel of online even interpolation diatomite and gac during continuous filtration, wherein the proportioning of diatomite and Mixture of Activated Carbon is: the thick diatomite of 0.4kg (50～100 μ m), the thin diatomite of 0.4kg (2～50 μ m), 0.5kg gac (75～100 μ m) mix promptly with de-oxygenised water; Silica gel adds 0.25kg;
5) the wine liquid via hole diameter after the filter just be after 0.4 micron the smart filter of polypropylene filter material pure mellow wine, pure mellow wine is diluted to 10 degree, carries out packing promptly afterwards.
The pure white exquisiteness of obtained beer foam, holding property of stopwatch method bubble reached more than 240 seconds, and every physical and chemical index meets the requirement of beer GB GB4927-2001, and wherein purine substance content is 19.1mg/L.
Claims (7)
1. low purine beer is characterized in that the described beer of every 1000L made by following raw material:
Fructus Hordei Germinatus 32～49Kg, wheat malt 53～73Kg, burnt malt 8～15Kg, corn starch syrup 94～136Kg.
2. the preparation method of the described low purine beer of claim 1 is characterized in that may further comprise the steps:
1) press proportional quantity Fructus Hordei Germinatus, wheat malt and burnt malt are added in the brew kettle, add entry then, proteolytic enzyme, beta-glucanase and pentosanase are warming up to 50～52 ℃, insulation 15～25min;
2) be warming up to 65～68 ℃, insulation 3～8min, continue to be warming up to 70～72 ℃ of insulation 15～20min, in the time of 76～78 ℃, filter afterwards, the syrup that adds proportional quantity behind gained Wort boiling 25～35min, continue to boil when original wort concentration reaches the needed number of degrees and stop to boil the Qingdao Da Hua of adding wheat juice weight 0.02～0.04% and the Czech SAAZ fragrant flower of wheat juice weight 0.01～0.03% in the boiling part;
3) cooling of the wheat juice post precipitation after boiling, oxygenation is sent in the fermentor tank;
4) the wheat juice after boiling by 0.15～0.18 hundred million yeast/ml adds yeast, heat up, in 10～12 ℃, 0.01～0.03MPa condition bottom fermentation, when the pol of solution in the fermentor tank is 3～3.5 to boost to 0.07～0.09MPa when spending and continue fermentation, fermentation carries out stopping after 7～8 days fermentation, discharge yeast, be cooled to-1～-2 ℃ of storage wine during total di-acetyl in the wine liquid after discharging yeast≤0.15mg/L;
4) wine liquid maturation adopts gac, diatomite and silica gel to carry out precoating and help filter after diatomite filter is just filtered when carrying out filter just;
5) the wine liquid after the filter just gets pure mellow wine after the essence filter, and pure mellow wine is diluted to desired concn as required, promptly.
3. the preparation method of low purine beer according to claim 2, it is characterized in that: in the step 1), the add-on of water is Fructus Hordei Germinatus, wheat malt and burnt malt gross weight 3.5～4.2 times.
4. the preparation method of low purine beer according to claim 2, it is characterized in that: in the step 1), the unit of activity of proteolytic enzyme is 50,000 units/ml, add-on is 0.02～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight;
The unit of activity of beta-glucanase is 100,000 units/ml, and add-on is 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight;
The unit of activity of pentosanase is 100,000 units/ml, and add-on is 0.01～0.03% of Fructus Hordei Germinatus, wheat malt and a burnt malt gross weight.
5. the preparation method of low purine beer according to claim 2, it is characterized in that: in the step 4), described yeast is the high reactivity cereuisiae fermentum.
6. the preparation method of low purine beer according to claim 2, it is characterized in that: in the step 4), when adopting diatomite filter just to filter, carry out precoating with diatomite and gac, wherein gac adds by 0.15～0.25% of ripe wine liquid total mass, and the diatomite usage quantity is for guaranteeing that filtering surface precoated layer thickness is 2.5～3mm;
Help filter to filter for when continuous filtration, adding simultaneously with diatomite, gac and silica gel, wherein gac adds by 0.2～0.4% of ripe wine liquid total mass, silica gel adds by 0.02～0.035% of ripe wine liquid total mass, and diatomaceous consumption is the ripe wine liquid of 100～200g/L.
7. the preparation method of low purine beer according to claim 2 is characterized in that: in the step 5), it is that 0.4～0.5 micron polypropylene screen filters that the aperture is adopted in described smart filter.
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Effective date of registration: 20221201 Address after: No.29 Cuizhu Road, Xiangshan District, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. Patentee after: BEIJING YANJING BEER Group Corp. Address before: Guilin City Cuizhu Road No. 29 the Guangxi Zhuang Autonomous Region 541002 Patentee before: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. |