CN103981044A - Boiling-free method for wort in beer production - Google Patents
Boiling-free method for wort in beer production Download PDFInfo
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- CN103981044A CN103981044A CN201410211387.5A CN201410211387A CN103981044A CN 103981044 A CN103981044 A CN 103981044A CN 201410211387 A CN201410211387 A CN 201410211387A CN 103981044 A CN103981044 A CN 103981044A
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Abstract
The invention provides a boiling-free method for wort in beer production, in which blending wort is boiled under low-pressure or low-pressure dynamic wort boiling conditions. The method is implemented according to wort-boiling critical process conditions determining the quality of beers, consisting of a total water addition rate A of raw materials, an addition amount B of a beer clarification promoter, the temperature C of wort in a boiling pot, the smouldering time D of wort in the boiling pot (namely, the total time of boiling-free operation), and the pH value E of wort, wherein A is controlled at 1 to (3.1-3.3), and enables the first-rate wort concentration to be 16-20 oP; B: the amount of the beer clarification promoter added in every kl of wort which is subjected to boiling-free processing and has a concentration of 10 oP is controlled at 15-25g, and once the qualitative wort concentration is increased by 1 oP, the addition amount is correspondingly increased by 1.5-2.5g; the temperature C of wort in the boiling pot is 102-108 DEG C; D is 40-50 min; pH E is 5.2-5.4. According to the boiling-free method provided by the invention, the quality and flavor of beers can be ensured, and the energy consumption can be saved.
Description
Technical field
The present invention relates to a kind of method of exempting to boil for beer production wheat juice.
Background technology
Current, supply exceed demand for China's beer production, and Beer is competitive, reduces brewage cost and become the beer enterprise task of top priority.Beer production Wort boiling, because moisture evaporation needs to consume a large amount of energy, so power consumption at most, accounts for the 42-45% of beer production total energy consumption.This just means a large amount of fund that consumes the consumption of mass energy.Therefore, shortening the Wort boiling time just can save energy, economizes on the use of funds.The object of Wort boiling, nothing more than being transpiring moisture, reaches qualitative concentration; The hmw protein that makes the beer non-biostability impact solidifies separates out; Make Hop Compound isomerization, and hops oil is dissolved in wheat juice, produce bitter taste and fragrance; Make enzyme classes inactivation, make wheat juice qualitative; Gaseous matter to detection of beer spoilage is discharged by high-temperature boiling; Wheat juice is carried out to sterilization etc.So, as long as Wort boiling achieves the goal, there is no fixing boiling time restriction.
At present at beer enterprise low pressure wort boiling process used, need to open steam and boil 55～70min, use following steps:
1, open steam and keep the boiling temperature under certain pressure in boiling pot;
2, in the situation that not stopping steam, discharge boiling pot internal pressure, discharge the secondary steam of boiling pot and take obnoxious flavour out of.
At present at the dynamic wort boiling process of beer enterprise low pressure used, need to open steam and boil 55～70min.Adopt following steps:
1, boiling the stage in advance under normal pressure: in order to remove the air in boiling pot, pressure regulating system and steam condenser;
2, dynamically boil the stage: in boiling pot, open steam boosting, boil kettle temperature and be elevated to 103 ℃ from 101 ℃, the pressure in pot is elevated to 150mbar from 50mbar, about 4min of time; (specialty is called " stripping ", is not stop steam) during relief pressure again, the pressure in pot drops to 50mbar from 150mbar, about 3min of time, and this process repeats 6～8 times;
3, under normal pressure after boil ending phase: the concentration that wheat juice is reached need, add cordiale flower.
Therefore, at present at the dynamic wort boiling process of beer enterprise low pressure used, need to open steam and boil 55～65min, what have wants 70min and processing step more complicated.
The name of making before contriver is called " a kind of rapidly and efficiently Wort boiling method for beer production " and name is called the dynamic Wort boiling method of low pressure of " a kind of urge the rapidly and efficiently Wort boiling method of agent clearly and beer to urge agent clearly for beer production interpolation beer ", the steam heating of opening boiling pot heats up blending wort is reached after boiling point, take and stop the vexed 6～7min of steam, open steam and boil 3～4min as a circulation, and stop that steam is vexed and to open the cycle index D that steam boils be the setting problem of 5～7 circulations.Still need out steam more than 15 minutes.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of exempting to boil for beer production wheat juice, can ensure the quality of products, local flavor, again can save energy consumption.For this reason, the present invention is by the following technical solutions:
A kind of method of exempting to boil for beer production wheat juice, it is characterized in that it adopts low pressure or the dynamic Wort boiling condition of low pressure to boil blending wort, described method is the temperature C, wheat juice of wheat juice in the total water addition ratio A of raw material, beer are urged agent addition B, boiling pot clearly vexed time (exempting to boil operation total time) D in boiling pot, and wheat juice pH value E forms the key processing condition of Wort boiling that determine beer quality;
The total water addition ratio of described raw material (weight ratio of raw material Fructus Hordei Germinatus and rice and brewing water) A is controlled at 1: 3.1～and 3.3, and make No.1 wort concentration reach 16～20 ° of P;
Described beer urges agent addition B to be clearly: the addition that every kl is 10 ° of P wheat juice through the concentration after exempting to boil is controlled at 15～25g, 1 ° of P of the every increase of qualitative wort concentration, corresponding increase by 1.5～2.5g;
Described processing condition C is: in boiling pot, wheat juice temperature is: 102～108 ℃;
Described wheat juice is not opened steam and is stopped the vexed time of steam (exempt to boil operation total time) D and be in boiling pot: 40～50min;
Described wheat juice pH value E is: pH=5.2～5.4.
Described beer urges agent to be clearly comprised of foodstuff additive tannin, chitosan, gelatin, sodium-caseinate, and its mass ratio is gelatin: chitosan: tannin: sodium-caseinate=1: 1～100: 1～100: 0.1～10.
The method that adopts wheat juice provided by the present invention to exempt to boil, low pressure Wort boiling method for current beer enterprise in use, the present invention has removed the step of the release boiling pot internal pressure of not stopping steam of former technique from, and the obnoxious flavour of boiling pot process is concentrated and discharged after exempting to boil end.The dynamic Wort boiling method of low pressure for current beer enterprise in use, the present invention has removed former technique " boiling the stage in advance under the 1st step normal pressure " and " under the 3rd step normal pressure then boil ending phase " from, and has improved that in " the 2nd step is dynamically boiled the stage ", " not stop the relief pressure stage of steam " be " stopping steam vexed ".Boil after kettle temperature reaches the boiling point under described pressure condition and just can complete the dynamic Wort boiling operating process of whole low pressure to stop the vexed 40～50min of steam.Whole process needn't be opened steam blending wort is boiled, and opens steam Wort boiling 55～70min compare with former technique, saved with steam time 55～70min, thereby saved steam consumption, and technology controlling and process is simpler.
The above-mentioned novel method that can make wheat juice exempt to boil for beer production that the inventor invents, among low pressure Wort boiling or the dynamic Wort boiling of low pressure and make improvements.Evidence: when Fructus Hordei Germinatus wine with dregs is filled into blending wort and covers internal heater, as long as urge agent clearly to add in boiling pot beer, then the step of exempting from method for boiling by beer production wheat juice is carried out, and just can make out steam boiling time shorten to 0min from former technique 55～70min.The solidifiability nitrogen content that boils rear wheat juice has reduced about 0.8mg/100ml than contrast technique wheat juice.The finished beer of brewageing reaches the requirement of GB4927-2008 GB top grade beer, and non-biostability has reached more than 6 months; Both reduce steam consumption, guaranteed again beer quality.Not only beer production and the whole local flavor of beer are not affected, and guaranteeing under the prerequisite of finished beer non-biostability, obviously improved the freshness of finished beer and drunk and want again.The more important thing is and can rapidly and efficiently absolutely save the energy of Wort boiling, can be that human consumer produces the beer same high-quality with former technique with the energy still less.Meanwhile, also can obviously reduce exhaust gas emission, be conducive to environment protection.And, in boiling part, needn't add carrageenin and tannin, in cold wheat juice, needn't add proline protein enzyme, during fermented liquid tank switching, needn't add silica gel, when pure mellow wine filters, needn't add PVPP, save other foodstuff additive expenses that former technique must be used, reduced material cost.Meanwhile, owing to opening steam, the time of Wort boiling being changed into " vexed ", the intensity of boiling of blending wort reduces to zero.Therefore, compare with former technique and absolutely reduced the discharge of boiler waste gas and boiling pot secondary steam.Both reduced the fuel of boiler and avoided boiling pot secondary steam to take away amount of heat and the energy dissipation that caused, and be conducive to again environment protection, economic and social benefit is all very obvious.
Embodiment
Below in conjunction with embodiment, the present invention is further described in detail.
One, formulate a kind of processing condition of the method for exempting to boil for beer production wheat juice
The processing condition of the novel method of exempting to boil for beer production energy wheat juice of the present invention, they are that temperature C, the wheat juice of wheat juice in the total water addition ratio A of raw material, beer are urged agent addition B, boiling pot clearly is not opened the vexed time of steam (exempting to boil operation total time) D in boiling pot, and blending wort pH value E forms the key processing condition of Wort boiling that determine beer quality.The processing condition of example 1～3, in Table 1.
One kind, table 1 can make wheat juice exempt to boil the processing condition of novel method for beer production
Under the dynamic Wort boiling condition of low pressure or low pressure, the concrete operation step that adopts beer production wheat juice to exempt to boil novel method is described as follows:
1, when wort filtration is opened steam heating blending wort when blending wort covers the internal heater of boiling pot, after then urging the brewing water of agent weight clearly that the clear agent of beer is stirred with 20 times of beer, disposable adding in boiling pot;
When 2, in boiling pot, wheat juice temperature reaches process set value, steam off valve, starts to calculate the operating time of exempting to boil;
3,, when the operating time of exempting to boil reaches processing requirement, the pressure that starts slowly to unload boiling pot, to normal pressure, is discharged the secondary steam of boiling pot, takes obnoxious flavour out of;
4, after release completes, the wheat juice after boiling is pumped into whirlpool tank, complete beer production wheat juice and exempt from the whole process of method for boiling.
Two, apply a kind of actual effect of the method for exempting to boil for beer production wheat juice
(1) laboratory wheat juice is exempted from boiling process test
Get the blending wort with a collection of saccharification, be divided into 3 parts, 3 liters every part, be added in pressure kettle.On the electric furnace of equal-wattage, boil, the method that adopts wheat juice of the present invention to exempt to boil is tested.The pH of the blending wort of test sample and control sample is adjusted to 5.4.
The boiling time of control sample wheat juice imitates to be produced former technique wheat juice and opens the situation that steam boils and boil 50 minutes at pressure kettle spraying steam greatly, does not add beer and urges agent clearly; Test sample carries out according to the technique of above-mentioned example 1 and example 2 respectively, beer urges agent clearly to add respectively 0.06 gram and 0.08 gram (by 2.5 liters of calculating of wheat juice volume of boiling after end), opens heating by electric cooker and makes in pressure kettle wheat juice be warmed up to emit to close electric rangette after large vapour and keep the vexed time of low baking temperature to be respectively 50 and 45 minutes.After vexed end, add water adjustment wort concentration and make cooled wort concentration reach required value, and measure respectively solidifiability nitrogen, total polyphenols, pH and the turbidity of cold wheat juice, its result is as shown in table 2.
Table 2 laboratory wheat juice is exempted from the test-results of boiling process
Above-mentioned Bench test shows: the method that adopts wheat juice of the present invention to exempt to boil can make the solidifiability nitrogen content of wheat juice reduce, and than control sample many, turbidity is also good than control sample, successful.
(2) every pot 16KL11 ° P wheat juice low pressure exempts to boil large production test
1 test method
Low rolled barley juice exempts to boil the test technology (example 2) of 45 minutes and the processing condition comparison of the low pressure Wort boiling contrast technique of 50 minutes, as shown in table 3.
The processing condition comparison of table 3 novel process and former technique
| Project | Test technology (example 2) | Contrast technique |
| Fructus Hordei Germinatus (kg) | Australia wheat 1250 | Australia wheat 1250 |
| Rice (kg) | 350 | 350 |
| W-Gum (kg) | 720 | 720 |
| Auxiliary material ratio (%) | 46 | 46 |
| The every pot of cold wheat juice of saccharification quantity (kl) | 16 | 16 |
| Qualitative wort concentration (° P) | 11 | 11 |
| Wort boiling is used the vapour time (min) | 0 | 50 |
| Every pot of mashing is urged agent consumption (g) clearly | 360 | - |
| Carrageenin (kg) | - | 0.5 |
| Other do not have the technique of explanation | By former technique, carry out | By former technique, carry out |
2 test-results and discussion
2.1 low pressure exempt to boil the cold wheat juice physical and chemical index assay of 45 minutes test technologies (example 2) and the low pressure boiling contrast technique of 50 minutes
Low rolled barley juice exempts to boil the cold wheat juice physical and chemical index comparison of 45 minutes test technologies (example 2) and the low pressure Wort boiling contrast technique of 50 minutes, as shown in table 4.
Table 4 low pressure exempts to boil the cold wheat juice physical and chemical index comparison of 45 minutes test technologies and 50 minutes contrast technique of low pressure boiling
Note: saccharification lot number 95～100 is test technology sample; Contrast 1 and contrast 2 are contrast technique sample.
The collection of 2.2 fermented liquids and finished beer relevant data
2.2.1 beer fermentation and pure mellow wine filter situation
Test technology (example 2) beer fermentation is normal, and before filter wine, the yeast count of test beer fermentation liquid is 0.45 * 10
6individual/ml, pure mellow wine filtration velocity is normal.
2.2.2 test technology (example 2) and contrast technique beer fermentation liquid physical and chemical index and judge result
Test technology (example 2) and contrast technique beer fermentation liquid physical and chemical index and judge result, in Table 5.
Table 5 test technology (example 2) and contrast technique beer fermentation liquid physical and chemical index and judge result
As seen from Table 5, the destructive turbidity △ of the secondary fermentation liquid of test technology H is starkly lower than contrast technique, and it is more much better than the finished beer of contrast technique that the non-biostability of finished beer of boiling test technique is exempted from this explanation.
2.2.3 finished beer physical and chemical index result
The physics and chemistry index detected result of test technology (example 2) and contrast technique finished beer is in Table 6.
The comparison of table 6 finished beer physics and chemistry index detected result
From table 4, exempt from boiling test technique suitable with the physics and chemistry index that contrasts technique finished beer.
2.2.4 the quality guaranteed period of the finished beer contrast that predicts the outcome
It is 8 ° of light refreshing beer of P that the finished beer of test technology (example 2) and contrast technique is, and quality guaranteed period test result contrast is as shown in table 7.
The test result contrast of table 7 test technology and contrast technique finished wine quality guaranteed period
Therefore, exempt from boiling test technique and be all greater than 180 days with the quality guaranteed period that contrasts technique finished beer.
2.2.5 finished beer is judged result
Two kinds of technique finished beers judge result, as shown in table 8.
Two kinds of technique finished beers of table 8 are judged result
| Sample | Deposit after one week | Deposit after 30 days |
| Test technology sample | Freshness is good | Trace Cooked Taste |
| Contrast technique sample | Trace Cooked Taste | Obvious Cooked Taste |
Finished beer is placed after one week and 30 days, judges respectively.From judging result, the finished beer freshness of exempting from boiling test technique is better than contrasting the finished beer of technique, and mouthfeel is light refreshing, then drink is wanted also strong.
In sum, low rolled barley juice is exempted from boiling process (example 2) than the better effects if of 50 minutes contrast technique of low pressure Wort boiling.Not only beer production and the whole local flavor of beer are not affected, and guaranteeing under the prerequisite of finished beer non-biostability, obviously improved the freshness of finished beer and drunk and want again.The more important thing is and can rapidly and efficiently absolutely save the energy of Wort boiling, make domestic and international beer production wort boiling process break through tradition, retained nature; Make that wort boiling process becomes simpler, more convenient, faster, more energy-conservation, beer quality is better.Can be that human consumer produces than the more high-quality beer of contrast technique with the energy still less.
Three, application the present invention boils economic benefit and the social benefit of technology
(1) economic benefit
The economic benefit that boiling test technique is exempted from employing be take and calculated that to save steam be example, is described as follows:
1, contrast technique: adopt low pressure boiling technique, reach in boiling pot and to open steam after 105 ℃ of wheat juice temperature and boil 50 minutes, give steam pressure 0.1MPa.According to online under meter measuring and calculating, steam consumption is 1.0 tons every pot and (comprises that blending wort opens steam heating from 78 ℃ and be warmed up to boiling pot temperature and reach 105 ℃ of needed steam, in specialty, be called the required steam of little evaporation), steam price was 260.0 yuan/ton at that time, and required steam cost is: 260 yuan/ton * 1.0 tons=260 yuan/pot;
2, exempt from boiling test technique: adopt low rolled barley juice to exempt from boiling process, after reaching in boiling pot 105 ℃ of wheat juice temperature, do not open steam vexed 45 minutes, give steam pressure 0.1MPa, according to online under meter measuring and calculating, steam consumption is 0.2 ton every pot, for blending wort is opened to steam heating from 78 ℃, be warmed up to boiling pot temperature and reach 105 ℃ of needed steam, be called the required steam of little evaporation in specialty, the steam cost of its little evaporation is: 260 yuan/ton * 0.2 ton=52 yuan/pot;
Every pot of employing is exempted from boiling test technique and than contrast technique net increase economic benefit is: 260-52=208 unit/pot.
Therefore,, from whole Wort boiling process computation, adopting low rolled barley juice to exempt from boiling test technique is (1.0-0.2) ÷ 1.0 * 100%=80% than low pressure boiling contrast technique saving steam
From boiling pot temperature, reach 105 ℃, adopt low rolled barley juice to exempt from boiling test technique only vexed, do not need steam, than low pressure boiling contrast technique, saving steam is 100%.
(2) social benefit
Method and the low pressure Wort boiling technique that contrasts of 50 minutes that adopts beer production wheat juice to exempt to boil is compared, and owing to not opening steam, boils, and has absolutely reduced the discharge of boiler waste gas and boiling pot secondary steam.Both reduced the fuel consumption of boiler and avoided wort copper provided secondary steam to take away amount of heat and the energy dissipation that caused, and also can reduce discharge, and be conducive to environment protection, social benefit is remarkable simultaneously.
A large number of experiments show that, beer production wheat juice is exempted from method for boiling (embodiment 2) than the better effects if of the low pressure Wort boiling contrast technique of 50 minutes.Not only beer production and the whole local flavor of beer are not affected, and guaranteeing under the prerequisite of finished beer non-biostability, obviously improved the freshness of finished beer and drunk and want again.The more important thing is and can rapidly and efficiently absolutely save the energy of Wort boiling, make domestic and international beer production wort boiling process break through tradition, retained nature, make wort boiling process become simpler, more convenient, faster, more energy-conservation, beer quality is better.Can be that human consumer produces than the more high-quality beer of contrast technique with the energy still less.Meanwhile, also can obviously reduce exhaust gas emission, be conducive to environment protection, economic benefit and social benefit are very obvious.
Explained above is a kind of test-results of exempting from the embodiment 2 of method for boiling for beer production wheat juice.From now on, beer enterprise, because the quality of raw material Fructus Hordei Germinatus and auxiliary material rice etc. and proportioning raw materials etc. change, will particularly need to brewage the time marquis of high-quality beer, can adopt wheat juice of the present invention to exempt from boiling process, can obtain ideal result.
Claims (3)
1. a method of exempting to boil for beer production wheat juice, it is characterized in that its adopts low pressure or the dynamic Wort boiling condition of low pressure to boil blending wort, temperature C, wheat juice vexed time D and wheat juice pH value E in boiling pot of described method wheat juice in the total water addition ratio A of raw material, beer are urged agent addition B, boiling pot clearly form the key processing condition of Wort boiling that determine beer quality;
The total water addition ratio A of described raw material is controlled at 1: 3.1 ~ and 3.3, and make No.1 wort concentration reach 16 ~ 20
op;
Described beer urges agent addition B to be clearly: every kl is 10 through the concentration after exempting to boil
othe addition of P wheat juice is controlled at 15 ~ 25g, the every increase by 1 of qualitative wort concentration
op, corresponding increase by 1.5 ~ 2.5g;
Described processing condition C is: in boiling pot, wheat juice temperature is: 102 ~ 108 ℃;
Described wheat juice is not opened steam and is stopped the vexed time D of steam and be in boiling pot: 40 ~ 50min;
Described wheat juice pH value E is: pH=5.2 ~ 5.4.
2. a kind of method of exempting to boil for beer production wheat juice as claimed in claim 1, it is characterized in that described beer urges agent to be clearly comprised of foodstuff additive tannin, chitosan, gelatin, sodium-caseinate, its mass ratio is gelatin: chitosan: tannin: sodium-caseinate=1: 1 ~ 100: 1 ~ 100: 0.1 ~ 10.
3. a kind of method of exempting to boil for beer production wheat juice as claimed in claim 1, is characterized in that the pressure in the dynamic wort copper provided of described low pressure or low pressure is 0.015 ~ 0.04MPa.
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Application publication date: 20140813 |