CN103255013A - Mash-distributing warming saccharifying method - Google Patents
Mash-distributing warming saccharifying method Download PDFInfo
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- CN103255013A CN103255013A CN2013101394364A CN201310139436A CN103255013A CN 103255013 A CN103255013 A CN 103255013A CN 2013101394364 A CN2013101394364 A CN 2013101394364A CN 201310139436 A CN201310139436 A CN 201310139436A CN 103255013 A CN103255013 A CN 103255013A
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- saccharifying
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Abstract
The invention discloses a mash-distributing warming saccharifying method which is characterized in that a saccharifying process of mash is completed by using distribution and heating of saccharified mash. The mash-distributing warming saccharifying method specifically comprises the following steps of: charging materials in a saccharifying pot at a temperature of 50 DEG C and preserving heat for 50 minutes, then heating all mash to reach a temperature of 64 DEG C and preserving heat for 30 minutes; then pumping one half of mash in the saccharifying pot into a filter tank, warming the mash remained in the saccharifying pot to reach the temperature of 70 DEG C and preserving the heat for 60 minutes; continuously heating the mash remained in the saccharifying pot to reach the temperature of 90 DEG C and preserving the heat for 25 minutes; slowly pumping all mash in the saccharifying pot to the filter tank, completely conveying and preserving the heat for 30 minutes; then pumping one half of mash in the filter tank to the saccharifying pot and warming to reach the temperature of 90 DEG C; and slowly pumping all mash of 90 DEG C in the saccharifying pot to the filter tank and filtering wort according to a conventional production mode after a filter layer is formed to obtain saccharified wort.
Description
Technical field
The present invention relates to a kind of beer saccharification method, especially relate to a kind of branch wine with dregs intensification method for saccharifying of small-sized home brew.
Background technology
The method for saccharifying of present domestic beer production, infusion mashing and decoction mashing are generally arranged, infusion mashing be mash from start to finish without boiling, rely on the effect of enzyme to leach various materials merely, in small-sized home brew is produced, generally be with appending hot water intensification infusion mashing; Decoction mashing be with the part of mash in batches be heated to boiling point, mix with the mash that all the other do not boil then, make whole mash temperature stage by stage be warmed up to the temperature that different enzyme effects require, in small-sized home brew is produced, generally be with single wine with dregs secondary decoction mashing.The beer flavor of lixiviation process saccharification brew is better, but in small-sized home brew is produced, needs accurately to grasp the hot water amount of being blended into and be blended into the time, and actually operating is difficult assurance; Decoction mashing heat energy power consumption is many, and plant factor is low.
Summary of the invention
Purpose of the present invention is exactly for overcoming the drawback of existing small-sized home brew saccharification, and a kind of method for saccharifying that had not only made things convenient for production operation but also save energy is provided.
The present invention divides wine with dregs intensification method for saccharifying, is the part that is partitioned into mellow solution of saccharification, and heat temperature raising is blended into the mash without heat temperature raising at last separately, finishes the saccharifying of mash.Through verification experimental verification: the wheat juice that uses this method for saccharifying to make, its wheat juice moiety is reasonable, be fit to yeast utilization and the fermentation of later stage beer fermentation process, the beer health and the physical and chemical index that make are all qualified, taste flavor is better than appending the beer that hot water intensification infusion mashing makes, and energy consumption is saved 15-20% than single wine with dregs secondary decoction mashing.
The beneficial effect of this programme can be learnt according to the narration to such scheme: the present invention is a kind of method for saccharifying that had not only made things convenient for production operation but also save energy, do not need to control the hot water amount of being blended into and be blended into the time, automatic heating and heat preservation control can be set, actually operating is simple, energy consumption is low, the plant factor height.
Embodiment:
For clearly demonstrating the technical characterstic of this programme, below by embodiment, this programme is set forth.
In small-sized home brew is produced, use and divide wine with dregs intensification method for saccharifying, mainly may further comprise the steps:
1. brew kettle is prepared 50 ℃ of hot water, opens then to stir to feed intake, and is incubated 40 minutes.
2. heating brew kettle whole mash to 64 ℃ are incubated 30 minutes.
3. half mash in the brew kettle is pumped into filter vat.
4. remaining half mash in the brew kettle is warmed to 70 ℃, is incubated 60 minutes, filter vat starts and stirred for 3 weeks.
5. continue in the heating brew kettle remaining half mash to 90 ℃, be incubated 25 minutes, filter vat starts 3 weeks of stirring.
With mash in the brew kettle all slowly pump to filter vat, during filter vat start stirring always, carrying finishes stops to stir, and keeps 30 minutes.
7. keep filter vat to stir opened condition, half mash pump in the filter vat to brew kettle, is stopped the filter vat stirring, the mash in the brew kettle is warmed to 90 ℃.
With in the brew kettle 90 ℃ mash all slowly pump to filter vat, during filter vat start stirring always, carrying finishes stops to stir, behind the filtering layer to be formed routinely the mode of production carry out wort filtration both saccharification wort.
Through verification experimental verification: the wheat juice that uses this method for saccharifying to make, its wheat juice moiety is reasonable, be fit to yeast utilization and the fermentation of later stage beer fermentation process, the beer health and the physical and chemical index that make are all qualified, taste flavor is better than appending the beer that hot water intensification infusion mashing makes, and energy consumption is saved 15-20% than single wine with dregs secondary decoction mashing.
The present invention is not limited in above-mentioned embodiment, and the variation that those of ordinary skills make in essential scope of the present invention, remodeling, interpolation or replacement also should belong to protection scope of the present invention.
Claims (2)
1. branch wine with dregs intensification method for saccharifying, it is characterized in that: described minute wine with dregs intensification method for saccharifying is to utilize cutting apart and heat temperature raising of mellow solution of saccharification, finishes the saccharifying of mash.
2. root is according to claim 1 wine with dregs intensification in described minute method for saccharifying, and it is characterized in that: wine with dregs intensification method for saccharifying may further comprise the steps in described minute:
A. brew kettle is prepared 50 ℃ of hot water, opens then to stir to feed intake, and is incubated 40 minutes.
B. heat whole mash to 64 of brew kettle ℃, be incubated 30 minutes.
C. half mash in the brew kettle is pumped into filter vat.
D. remaining half mash in the brew kettle is warmed to 70 ℃, is incubated 60 minutes, filter vat starts and stirred for 3 weeks.
E. continue in the heating brew kettle remaining half mash to 90 ℃, be incubated 25 minutes, filter vat starts 3 weeks of stirring.
F. with mash in the brew kettle all slowly pump to filter vat, during filter vat start stirring always, carrying finishes stops to stir, and keeps 30 minutes.
G. keep filter vat to stir opened condition, half mash pump in the filter vat to brew kettle, is stopped the filter vat stirring, the mash in the brew kettle is warmed to 90 ℃.
H. with in the brew kettle 90 ℃ mash all slowly pump to filter vat, during filter vat start stirring always, carrying finishes stops to stir, behind the filtering layer to be formed routinely the mode of production carry out wort filtration both saccharification wort.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310139436.4A CN103255013B (en) | 2013-04-21 | 2013-04-21 | Mash-distributing warming saccharifying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310139436.4A CN103255013B (en) | 2013-04-21 | 2013-04-21 | Mash-distributing warming saccharifying method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103255013A true CN103255013A (en) | 2013-08-21 |
| CN103255013B CN103255013B (en) | 2014-06-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310139436.4A Expired - Fee Related CN103255013B (en) | 2013-04-21 | 2013-04-21 | Mash-distributing warming saccharifying method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106687573A (en) * | 2014-09-18 | 2017-05-17 | 三得利控股株式会社 | Method for producing saccharified moromi |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147550A (en) * | 1996-08-20 | 1997-04-16 | 吉林省银瀑啤酒厂(集团) | Prodn technology of whole-malt dark beer |
| 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 |
| CN202610212U (en) * | 2012-06-28 | 2012-12-19 | 山东中德设备有限公司 | Miniature beer self-brewing device |
-
2013
- 2013-04-21 CN CN201310139436.4A patent/CN103255013B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147550A (en) * | 1996-08-20 | 1997-04-16 | 吉林省银瀑啤酒厂(集团) | Prodn technology of whole-malt dark beer |
| 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 |
| CN202610212U (en) * | 2012-06-28 | 2012-12-19 | 山东中德设备有限公司 | Miniature beer self-brewing device |
Non-Patent Citations (4)
| Title |
|---|
| 彭时阳: "二次并醪升温浸出糖化法及有关问题", 《酿酒科技》 * |
| 徐斌: "麦汁制造过程的工艺设计及其原理解析", 《啤酒科技》 * |
| 管敦仪: "《啤酒工业手册•上册》", 1 January 2007, 中国轻工业出版社 * |
| 逯家富: "《啤酒生产实用技术》", 1 June 2010, 科学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106687573A (en) * | 2014-09-18 | 2017-05-17 | 三得利控股株式会社 | Method for producing saccharified moromi |
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| CN103255013B (en) | 2014-06-11 |
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Granted publication date: 20140611 Termination date: 20180421 |