CN102899209B - Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters - Google Patents
Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters Download PDFInfo
- Publication number
- CN102899209B CN102899209B CN201210415017.4A CN201210415017A CN102899209B CN 102899209 B CN102899209 B CN 102899209B CN 201210415017 A CN201210415017 A CN 201210415017A CN 102899209 B CN102899209 B CN 102899209B
- Authority
- CN
- China
- Prior art keywords
- wheat
- bear
- beer
- malt
- soak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 150000002148 esters Chemical class 0.000 title claims abstract description 21
- 235000013405 beer Nutrition 0.000 title claims description 43
- 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 title abstract description 12
- 239000000203 mixture Substances 0.000 title abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims description 46
- 235000021307 Triticum Nutrition 0.000 claims description 46
- 150000001298 alcohols Chemical class 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000035784 germination Effects 0.000 claims description 6
- 239000000571 coke Substances 0.000 claims description 5
- 238000004890 malting Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000012544 monitoring process Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 229910021645 metal ion Inorganic materials 0.000 abstract description 32
- 241000209219 Hordeum Species 0.000 abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000007598 dipping method Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract 2
- 238000005265 energy consumption Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- -1 Alcohol ester Chemical class 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000004382 Amylase Substances 0.000 description 5
- 108010065511 Amylases Proteins 0.000 description 5
- 102000013142 Amylases Human genes 0.000 description 5
- 235000019418 amylase Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 241000894007 species Species 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 238000003321 atomic absorption spectrophotometry Methods 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 101710117545 C protein Proteins 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- YEJCDKJIEMIWRQ-UHFFFAOYSA-N Linopirdine Chemical compound O=C1N(C=2C=CC=CC=2)C2=CC=CC=C2C1(CC=1C=CN=CC=1)CC1=CC=NC=C1 YEJCDKJIEMIWRQ-UHFFFAOYSA-N 0.000 description 1
- 101710157860 Oxydoreductase Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- GJRQTCIYDGXPES-UHFFFAOYSA-N iso-butyl acetate Natural products CC(C)COC(C)=O GJRQTCIYDGXPES-UHFFFAOYSA-N 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 1
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 1
- FGKJLKRYENPLQH-UHFFFAOYSA-M isocaproate Chemical compound CC(C)CCC([O-])=O FGKJLKRYENPLQH-UHFFFAOYSA-M 0.000 description 1
- OQAGVSWESNCJJT-UHFFFAOYSA-N isovaleric acid methyl ester Natural products COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a malt and bear manufacturing method for effectively controlling composition of bear high-class alcohol and esters. Barley is used as the main raw material, the barley sprouting is carried out by adding metal ions in certain concentration in a barley dipping section, the finished malt is then used as the main raw material for making bear, the metal ions in certain concentration can be appropriately added in a malt sauce preparation section and a yeast fermentation section, and thus reasonable composition of high-class alcohol and esters can be given to a bear body while the taste of the bear body is improved through the treatment of the metal ions. By utilizing the method disclosed by the invention for making the bear, the malt manufacturing period and the bear fermentation period are obviously shortened, the production cost is greatly lowered, the energy consumption is saved, the quality of the malt, the malt sauce and the finished bear and the taste stability of the bear are all obviously improved, the content and the composition of the high-class alcohol and esters of the finished bear can be effectively controlled in a reasonable range being (4.0 : 1)-(5.5 : 1).
Description
Technical field
The invention belongs to Fructus Hordei Germinatus and Brewage technical field, Fructus Hordei Germinatus and method for preparing beer that particularly a kind of effective control beer higher alcohols and ester class form.
Background technology
Higher alcohols is the important flavour substances in beer, appropriate existence can make the plentiful mellow and full and fragrance coordination of wine body, but too high levels can be given the rancid sense of people and stimulate taste, and in the situation that drinking amount is few, also can " top " cause headache, wherein n-propyl alcohol, isopropylcarbinol and primary isoamyl alcohol are the important component parts of higher alcohols.Ester class is the main composition composition of beer flavor and the main carriers of beer " fragrance ", aspect style, quality and the formation local flavor typicalness of beer, is playing key effect.Wherein, ethyl acetate, Isoamyl Acetate FCC, isobutyl acetate, Phenylethyl ethanoate and ethyl hexanoate are ester class important in beer.Appropriate ester class can make that wine body is plentiful, smell coordination, but its too high levels is given the uncomfortable bitter taste of beer and fruity, too lowly makes the light widow of beer, is unfavorable for keeping the Harmony of beer flavor.Alcohol ester is than being a very important index weighing sense after beer drink, and suitable alcohol ester specific energy is felt after improving the drink of beer.If alcohol ester is than between 4.0:1～5.5:1, it is soft that the local flavor of beer is coordinated, and also do not have too significantly potato spirit or ester fragrance while judging.Higher alcohols in beer and volatility ester are mainly produced by cereuisiae fermentum metabolism, therefore the height of its content mainly depends on yeast strain and making method.In addition, the quality of wheat juice and each main component allocation proportion also can affect leavening property and the meta-bolites composition of yeast.In recent years, research finds that directly in wheat juice, adding metal ion can produce material impact to brewage; Kind and the content of wheat juice intermediate ion also can affect the fermentative activity of yeast, thereby affect quality and the local flavor of beer.In addition, also studies have reported that, in barley process, adding metal ion has obvious inhibition or activation to the enzyme activity of maltase system, and the activity of enzyme all has great effect to the quality of Fructus Hordei Germinatus and wheat-make cycle.Although some impact that metal ion produces Fructus Hordei Germinatus and brewage has been reported in above-mentioned research, " but the Fructus Hordei Germinatus that metal ion treatment is crossed is for beer brewing; and by metal ion, regulate and control effect and the fermentation stage cereuisiae fermentum physiological metabolism situation of barley germination, malt amylase stage related enzyme systems, with Collaborative Control finished beer higher alcohols and ester class, forms " has no report.
Summary of the invention
The invention provides Fructus Hordei Germinatus and method for preparing beer that a kind of effective control beer higher alcohols and ester class form, the method practicality is wide, can significantly reduce the content of High Alcohols, can obtain thering is reasonable alcohol ester ratio, fragrance is coordinated more, taste more alcohol and beer.
The present invention solves technical problem by the reasonable control of species of metal ion and concentration in wheat, saccharification, fermentation three phases of soaking to beer brewing.
The present invention effectively controls Fructus Hordei Germinatus and the method for preparing beer of beer higher alcohols and ester class composition, comprises the step of soaking wheat, germination baked coke, saccharification and fermentation, wherein:
Soak in wheat step, while soaking wheat the last time, toward soaking Mai Shuizhong, add final concentration 80 ppm NaCl;
In saccharification step, the Fructus Hordei Germinatus crushing and water are put into brew kettle and mix, then add and control MgCl
2final concentration is 60 ppm;
In fermentation step, add and control ZnCl
2final concentration is 0.75 ppm.
In above-mentioned three phases, species of metal ion and concentration are screened by following step:
1. take certain type barley is main raw material, adds respectively the metal ion of final concentration 0,20,40,60,80,100 and 150 ppm soaking the wheat stage with dipping form, and described metal ion can be K
+, Na
+, Mg
2+, Zn
2+, Ca
2or Cu
2+; In the barley germination stage, investigate the impact of above-mentioned metal ion on Fructus Hordei Germinatus related enzyme systems (comprising amylase, proteolytic enzyme, cellulase, oxydo-reductase etc.) and malt quality;
2. above-mentioned Fructus Hordei Germinatus, after baked coke, utilizes above-mentioned each experimental group metal ion residual content in atomic absorption spectrophotometry monitoring finished product Fructus Hordei Germinatus, and adds as required certain density metal ion; Respectively above-mentioned finished product Fructus Hordei Germinatus is carried out to saccharification to produce wheat juice, and analyze the relevant important indicator of each wheat juice, the impact with the metal ion of investigating each residual concentration on relevant important indicator of malt amylase stage and finished product wheat juice quality;
3. respectively to 2. obtained wheat juice of step, in this stage, investigate step impact that 1. described concentration metal ion forms the physiological property of cereuisiae fermentum, finished beer quality and finished beer Higher Alcohols and ester class;
4. in aforesaid operations implementation process, need concentration of metal ions in sampling timely monitor finished product Fructus Hordei Germinatus, wheat juice and beer; Comparative analysis step 1.～the contained different concns metal ion impact on Fructus Hordei Germinatus, wheat juice and finished beer in 3., with good Fructus Hordei Germinatus, wheat juice and beer quality and reasonably beer higher alcohols and ester consist of guiding, and further optimize under the reference of above-mentioned testing data, determine and to soak best metal ionic species that wheat stage, malt amylase stage and fermentation stage need use and reasonable working concentration thereof, obtaining thering is reasonable alcohol ester, fragrance is coordinated more, taste more alcohol and beer.
The described wheat stage of soaking metal ions addition mode is: while soaking wheat the last time, with dipping form, add; All in the mode of oxymuriate, add; Soaking wheat water is slant acidity pH5.8～6.8.
The metal ions addition mode of described saccharification initial period and fermentation initial period is: according to atomic absorption spectrophotometry, determine before saccharification the metal ion content in wheat juice in Fructus Hordei Germinatus and before fermentation, by adding the form of metal ion mother liquor, metal ion is controlled to finite concentration as required.
Described three phases metal ions addition kind is: can be first add metal ion soaking the wheat stage, after at saccharification initial period and/or fermentation initial period, add metal ion, metal ion (comprises K
+, Na
+, Mg
2+, Zn
2+and Ca
2+) with independent form, also can add with complex form;
Described metal ion controlled concentration is: soaking the wheat stage is 10～150 ppm, and saccharification initial period is 0～100 ppm, and fermentation initial period is 0～100 ppm.
Its contained limit dextrinase of described raw material barley, α-amylase, beta-amylase and proteinase activity are higher, and ratio is moderate.
Described yeast is brewage yeast, is included as the cereuisiae fermentum of the low yield higher alcohols that testing sieve selects.By the reasonable control to above-mentioned three beer brewings species of metal ion and concentration in the stage, the higher alcohols content in beer is obviously reduced, and alcohol ester specific energy is effectively controlled in 4.0～5.5 scopes; Involving in of metal ion, make Fructus Hordei Germinatus, wheat juice and finished beer quality all be improved significantly, and the flavor stability of beer is also improved significantly.The present invention is easy to operate, is with a wide range of applications.
Embodiment
In order to understand better the present invention, below in conjunction with embodiment, the present invention is further illustrated, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment:
The Littoral Jiangsu Province brewer's barley Supi No.4 of take carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak, and wheat → interpolation metal ion → dry → dig up the roots → finished product Fructus Hordei Germinatus → saccharification → fermentation → storage wine germinates → roast.
Its committed step is as follows:
Soak wheat: at 14 ℃, adopt the cut off the water supply mode of 4 h of immersion 4h to soak wheat, by control, soak the wheat time, wheat degree is soaked in monitoring, make to soak wheat degree and reach 47%, dew point rate is 50%, and toward soaking Mai Shuizhong, adds final concentration 80 ppm NaCl while soaking wheat the last time, soaks to take out barley after wheat and enter the germination stage.
Germinate: 16 ℃ of malting floor temperature controls, malting floor relative humidity, a few days ago more than 85%, is germinateed under uniform temp condition, guarantees that total germinating time reaches 96 h.Dry and adopt temperature programming method, 46 ℃ of 3 h rises to 55 ℃, constant temperature 6 h, and 3 h rise to 64 ℃, constant temperature 4 h, 1 h rises to 77 ℃, constant temperature 1 h, 1 h rises to 84 ℃ and carries out baked coke.
Saccharification: the Fructus Hordei Germinatus that Fructus Hordei Germinatus pulverize → crushes 500 Kg and 46 ~ 47 ℃ of water (material-water ratio is 1:3.8) are put into brew kettle and mixed → add and control MgCl
2final concentration is that wheat juice is filtered in ℃ protein stop ℃ saccharification 50 min → 75,30 min → 65 ℃ in 60 ppm → 50.
Fermentation: wort concentration is adjusted to 12
0p, and be cooled to 8 ℃, adds and controls ZnCl
2final concentration is 0.75 ppm; In above-mentioned wheat juice, inoculate into cereuisiae fermentum, inoculum size is 2.5 * 10
7individual mL
-1, in 12 ℃ of main ferment 7 d.
By in aforesaid operations respectively to soaking the Na in wheat stage, malt amylase initial period and beer fermentation initial period
+, Mg
2+and Zn
2+regulation and control, make higher alcohols and ester content in finished beer reach respectively 91 mgL
-1with 21.5 mgL
-1, alcohol ester ratio is 4.2; Compare photograph, higher alcohols content has reduced by 24.3%, and ester content has improved 18.6%, and higher alcohols and ester content are all at zone of reasonableness.
Claims (2)
1. effectively control the method for preparing beer that beer higher alcohols and ester class form, comprise the step of soaking wheat, germination baked coke, saccharification and fermentation, it is characterized in that,
Soak in wheat step, while soaking wheat the last time, toward soaking Mai Shuizhong, add final concentration 80ppm NaCl;
In saccharification step, the Fructus Hordei Germinatus crushing and water are put into brew kettle and mix, then add and control MgCl
2final concentration is 60ppm; In fermentation step, add and control ZnCl
2final concentration is 0.75ppm.
2. the method for preparing beer that effective control beer higher alcohols according to claim 1 and ester class form, is characterized in that, step is as follows:
Soak wheat: at 14 ℃, adopt the cut off the water supply mode of 4h of immersion 4h to soak wheat, by control, soak the wheat time, wheat degree is soaked in monitoring, makes to soak wheat degree and reaches 47%, and dew point rate is 50%, and while soaking wheat the last time, add final concentration 80ppm NaCl toward soaking Mai Shuizhong, soak and take out barley after wheat and enter the germination stage;
Germinate: 16 ℃ of malting floor temperature controls, malting floor relative humidity, a few days ago more than 85%, is germinateed under uniform temp condition, guarantees that total germinating time reaches 96h;
Dry and adopt temperature programming method, 46 ℃ of 3h rise to 55 ℃, constant temperature 6h, and 3h rises to 64 ℃, constant temperature 4h, 1h rises to 77 ℃, constant temperature 1h, 1h rises to 84 ℃ and carries out baked coke;
Saccharification: the Fructus Hordei Germinatus crushing and 46～47 ℃ of water are put into brew kettle by material quality than 1:3.8 and mix, add and control MgCl
2final concentration is 60ppm, 50 ℃ of protein 30min that stops, and 65 ℃ of saccharification 50min, 75 ℃ are filtered wheat juice;
Fermentation: wort concentration is adjusted to 12 ° of P, and is cooled to 8 ℃, add and control ZnCl
2final concentration is 0.75ppm; In above-mentioned wheat juice, inoculate into cereuisiae fermentum, inoculum size is 2.5 * 10
7individual mL
-1, in 12 ℃ of main ferment 7d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210415017.4A CN102899209B (en) | 2012-10-26 | 2012-10-26 | Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210415017.4A CN102899209B (en) | 2012-10-26 | 2012-10-26 | Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102899209A CN102899209A (en) | 2013-01-30 |
| CN102899209B true CN102899209B (en) | 2014-04-16 |
Family
ID=47571703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210415017.4A Active CN102899209B (en) | 2012-10-26 | 2012-10-26 | Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102899209B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106221979B (en) * | 2016-08-09 | 2019-12-10 | 山东金酿生物科技有限公司 | production method of aromatic crystallized malt |
| CN106554869B (en) * | 2016-12-05 | 2020-07-28 | 江西宜信堂医疗科技有限公司 | Process for preparing beer barley |
| CN108004071B (en) * | 2018-01-18 | 2020-12-01 | 江南大学 | Method for manufacturing low-turbidity Jiangsu barley malt |
| CN109181921A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| CN109181924B (en) * | 2018-10-16 | 2020-12-01 | 青岛啤酒股份有限公司 | Alcohol ester coordinated type wholewheat pearson beer and preparation method thereof |
| CN113355178B (en) * | 2021-06-30 | 2023-03-28 | 江苏省农垦麦芽有限公司 | Method for reducing crystallization temperature of crystallized malt |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068364A (en) * | 1991-07-06 | 1993-01-27 | 鞍山啤酒厂 | A kind of zinciferous beer |
| JP2003169657A (en) * | 2001-12-04 | 2003-06-17 | Iki Iki Ji-Beer:Kk | Method for producing beer |
| CN101233222A (en) * | 2005-06-14 | 2008-07-30 | 天然香料公司 | Stabilization of malt-based and hops-based products |
-
2012
- 2012-10-26 CN CN201210415017.4A patent/CN102899209B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068364A (en) * | 1991-07-06 | 1993-01-27 | 鞍山啤酒厂 | A kind of zinciferous beer |
| JP2003169657A (en) * | 2001-12-04 | 2003-06-17 | Iki Iki Ji-Beer:Kk | Method for producing beer |
| CN101233222A (en) * | 2005-06-14 | 2008-07-30 | 天然香料公司 | Stabilization of malt-based and hops-based products |
Non-Patent Citations (2)
| Title |
|---|
| 关于添加金属离子对国产大麦芽酶系活力影响的研究;张春玲，等;《食品科学》;20061231;第27卷(第11期);全文 * |
| 浅谈啤酒酿造过程中的风味物质;刘春华，等;《啤酒科技》;20060630(第6期);第36页左栏第4段-第37页左栏第2段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102899209A (en) | 2013-01-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102899209B (en) | Malt and bear manufacturing method for effectively controlling composition of beer higher alcohol and esters | |
| CN102181350B (en) | Method for preparing blueberry raw wine | |
| CN105121619B (en) | Use the production of the low alcohol or nablab of the yeast strain of Crewe dimension Pichia pastoris | |
| CN103074192B (en) | Refreshing yellow rice wine and preparation method thereof | |
| CN105264060A (en) | Fermented malt beverage and production method therefor | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN101838597A (en) | Oat red yeast rice beer and brewing method thereof | |
| CN106987496B (en) | Production method of strong aromatic Chinese spirits with whole rice as raw material | |
| CN101392219A (en) | Fermented wine processing technique combining ginseng and cereals | |
| KR20120003569A (en) | Process for preparing makgeolli(korean rice wine) containing cereals | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN110551592A (en) | a method for preparing sake from brown rice | |
| CN112592789A (en) | Production process of strong and clear sauce composite flavor type white spirit | |
| CN102051290B (en) | Red jujube beer and brewing method thereof | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN101906366B (en) | Rice wine brewed by hulled and sprouted rice and production process thereof | |
| KR20080098810A (en) | Method for production of fermented liquor with blueberry | |
| CN102978052B (en) | Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content | |
| CN106753941A (en) | A kind of albumen pale malt preparation method of beer foam containing high activity | |
| CN110846168B (en) | Strong-aroma clean elegant white spirit pit mud and culture method thereof | |
| JP2003284542A (en) | Method for producing refined rice wine, unrefined rice wine and refined rice wine | |
| CN107603811B (en) | Brewing method of tartary buckwheat wine | |
| CN101748022A (en) | Brewing method of coconut wine | |
| CN109294820A (en) | The production method of natural green prune fermented wine | |
| KR102505674B1 (en) | Method for production of beer using grapes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240519 Address after: No. 188 Baoxiang West Road, Baoying County, Yangzhou City, Jiangsu Province, 225000 Patentee after: Guangdong Yongshuntai (Baoying) Malt Co.,Ltd. Country or region after: China Address before: 225009 No. 88, South University Road, Jiangsu, Yangzhou Patentee before: YANGZHOU University Country or region before: China |