CN104946447B - A kind of process for beer production and its equipment for improving wine body note gas - Google Patents
A kind of process for beer production and its equipment for improving wine body note gas Download PDFInfo
- Publication number
- CN104946447B CN104946447B CN201510385247.4A CN201510385247A CN104946447B CN 104946447 B CN104946447 B CN 104946447B CN 201510385247 A CN201510385247 A CN 201510385247A CN 104946447 B CN104946447 B CN 104946447B
- Authority
- CN
- China
- Prior art keywords
- addition
- hops
- wort
- conveyance conduit
- wine body
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of process for beer production for improving wine body note gas, include saccharification process, wort filtration process, Wort boiling process, Wort cooling process, fermentation procedure and filtering successively and pure mellow wine process is made, first time hops addition is carried out in Wort boiling process, second of hops addition is carried out between the Wort boiling process and the Wort cooling process.The present invention also proposes a kind of beer production equipment for improving wine body note gas.Using technical scheme, while the bitterness value of wine body is kept, the volatilization of benefit materials in hops can be avoided, so as to which the benefit materials for keeping wine body note gas are delivered in later process, the final fragrance for keeping wine body, after testing, using the technique of the present invention, every 1 ° of P wine body Linalools content is 0.5 1 micrograms per litres in finished product.
Description
Technical field
The present invention relates to a kind of process for beer production and its equipment for improving wine body note gas.
Background technology
Process for beer production includes raw material crushing → saccharification → wort filtration → Wort boiling → Wort cooling → hair successively
The steps such as ferment → beer filtration → degerming is filling.In order to increase the bitter taste of beer, fragrant breath and mouthfeel, the beer of prior art
Production technology is generally that a certain amount of hops is added during Wort boiling, the beer in hops is made during boiling
Hop resin, hop oil and polyphenol substance extraction are added in wheat juice.Alpha-acid, β-sour and its a series of oxidations in hop resin
Polymer assigns beer happy bitter taste；Armaticity essential oil material in hop oil is the important fragrance source of beer；Polyphenol thing
Matter has and makes wort clarification, assigns the mellow wine body of beer and antioxidation.Armaticity essential oil material in hop oil has very
Strong volatility, contained armaticity essential oil material vapors away at once after running into high temperature in hops, and prior art is in wheat juice
Add hops in boiling part, the armaticity essential oil material in hop oil largely loses, and is unfavorable for making full use of hops
Fragrant breath improves beer fragrance.The beer produced using this conventional production technology, every 1 ° of P wine body Linalool content are
0.2-0.5 micrograms per litres.
It is entitled " to be advantageous to improve hops fragrance and improve the beer of mouthfeel in the A of application publication number CN 104212669
The Chinese invention patent application of production ", disclose it is a kind of be advantageous to improve hops fragrance and improve the process for beer production of mouthfeel,
Including saccharification, wort filtration, Wort boiling, Wort cooling, fermentation, beer filtration, degerming filling step；It is characterized in that：
Hops is added in fermentation step.To keep the vinosity of beer, bitter type hops is added in Wort boiling step, is walked in fermentation
Addition aroma hop in rapid.For another example application publication number CN1482228A, the China of entitled " a kind of beer new preparation process "
In application for a patent for invention, its technical process is that malt wraps after being saccharified, filter, boil, cool down, ferment, filtering and pure mellow wine is made
Fill, feeding device for hop product is housed on the material pipeline when wheat juice after boiling, cooling down enters fermentation tank, at the end of hop product
Secondary addition is added using low temperature, and addition temperature is 4-8 degrees Celsius.
Due in the fermentation process of Beer Brewage, using cold fermentation, accessory substance that yeast generates during the fermentation
It is less, make the taste of beer preferable, foam in order, but fermentation time grow；Using hot fermentation, the fermenting speed of yeast compared with
It hurry up, fermentation time is short, and the utilization rate of equipment is high, but generation accessory substance is more, and beer flavor is poor.In order to reach preferable mouth
Sense, is generally all to use cold fermentation, in two above-mentioned patent applications, hops is added in cold fermentation when using, then
The material that wine body note gas are influenceed due to some in hops is difficult to fully extraction and dissolved in wine liquid, and according to hot fermentation, then by
In ferment itself the reason for, wine body taste and fragrance can be affected.
In consideration of it, inventor furthers investigate to above mentioned problem, there is this case generation then.
The content of the invention
Wine body note gas and the process for beer production of bitterness value can be preferably kept it is an object of the invention to provide a kind of；
Another object of the present invention is to provide a kind of beer production equipment, the beer produced using the equipment can be fine
Ground keeps the fragrance of wine body.
In order to achieve the above object, technical scheme as present invention use：
A kind of process for beer production for improving wine body note gas, include saccharification process, wort filtration process, Wort boiling successively
Pure mellow wine process is made in process, Wort cooling process, fermentation procedure and filtering, and first time hops are carried out in Wort boiling process
Addition, it is characterised in that：Second of hops addition is carried out between the Wort boiling process and the Wort cooling process.
As the preferred embodiment of the present invention, in addition to convolution precipitation process, convolution precipitation process is arranged on the wheat juice and boiled
Boil between process and the Wort cooling process, second of hops addition is carried out in convolution precipitates process.
The invention also provides it is a kind of improve wine body note gas beer production equipment, including be connected successively brew kettle, mistake
Filter pocket, boiling pot, cooler, fermentation tank, filter and bright beer tank, the discharge end of boiling pot and the feed end of cooler pass through
Conveyance conduit connects, in addition to addition tank, the discharge end for adding tank connect with the conveyance conduit, and the hops are placed on addition
In tank.
Include the first conveyance conduit and second as the preferred embodiment of the present invention, in addition to rotation deep gouge, the conveyance conduit
Conveyance conduit, the feed end of the first conveyance conduit are connected with the discharge end of the boiling pot, the discharge end of the first conveyance conduit with
The feed end linking of deep gouge is revolved, the feed end of the second conveyance conduit is connected with revolving the discharge end of deep gouge, and the second conveyance conduit goes out
Material end is connected with the cooler.
As the preferred embodiment of the present invention, the addition tank includes tank body, and tank body goes out provided with the first discharge nozzle and second
Expects pipe, the feed end of the first discharge nozzle connect with tank body, discharge end with it is described rotation deep gouge connect, the first discharge nozzle provided with to
The first control valve of the addition of second of hops addition is controlled, the feed end of the second discharge nozzle connects with tank body, and second
The discharge end of discharge nozzle is connected with second conveyance conduit, and the second discharge nozzle is provided with to control second of hops addition
Second control valve of addition.
Compared with prior art, the present invention passes through the hardship in Wort boiling process progress first time hops addition guarantee finished product
Taste value, while the addition of second hops is dexterously arranged on after Wort boiling process before Wort cooling process by the present invention,
Because the mixed liquor conveyed from Wort boiling process has certain temperature, the various benefit materials extraction in hops can be ensured
Dissolve in mixed liquor, and the pipeline due to being connected between Wort boiling process and Wort cooling process is closed, by can be with
The volatilization of benefit materials is avoided, it is final to keep so as to which the benefit materials for keeping wine body note gas are delivered in later process
The fragrance of wine body, after testing, using the technique of the present invention, every 1 ° of P wine body Linalools content is 0.5-1 micrograms per litres in finished product.
Using the beer production equipment of the present invention, by setting up addition tank in existing beer production equipment, the addition
The discharge end of tank is connected with conveyance conduit, and hops are contained in tank is added, due in second addition hops, directly by hops
It is added in conveyance conduit, dexterously makes the beneficial thing that wine body note gas is kept in hops using mixeding liquid temperature in conveyance conduit
Matter extraction is dissolved in mixed liquor, simultaneously because the benefit materials will not volatilize in conveyance conduit, so as to finally improve wine body
Fragrance.
Brief description of the drawings
Fig. 1 is the structure diagram of beer production equipment in the present invention；
In figure：
10- brew kettle 20- lautertuns
30- boiling pots 40- revolves deep gouge
50- conveyance conduits the first conveyance conduits of 51-
The second conveyance conduits of 52- 60- adds tank
61- the first feed pipe the first control valves of 62-
63- the second feed pipe the second control valves of 64-
70- cooler 80- fermentation tanks
90- filter 100- bright beer tanks
Embodiment
In order to which technical scheme is explained further, it is described in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the present invention proposes a kind of beer production equipment for improving wine body note gas, including the sugar being connected successively
Change pot 10, lautertuns 20, boiling pot 30, cooler 70, fermentation tank 80, filter 90 and bright beer tank 100, boiling pot 30 to go out
Material end is connected with the feed end of cooler 70 by conveyance conduit 50, in addition to addition tank 60, adds discharge end and the institute of tank 60
State conveyance conduit 50 to connect, the hops are placed on 60 in addition tank.
Include the first conveyance conduit 51 as the preferred embodiment of the present invention, in addition to rotation deep gouge 40, the conveyance conduit 50
With the second conveyance conduit 52, the feed end of the first conveyance conduit 51 is connected with the discharge end of the boiling pot 30, the first delivery pipe
The discharge end in road 51 is connected with revolving the feed end of deep gouge 40, and the discharge end of the feed end and rotation deep gouge 40 of the second conveyance conduit 52 is held in the mouth
Connect, the discharge end of the second conveyance conduit 52 is connected with the cooler 70.
As the preferred embodiment of the present invention, the addition tank 60 includes tank body, and tank body is provided with the first discharge nozzle 61 and the
Two discharge nozzles 63, the feed end of the first discharge nozzle 61 connect with tank body, and discharge end connects with the rotation deep gouge 40, the first discharge nozzle
61 are provided with to control the first control valve 62 of the addition of second of hops addition, the feed end of the second discharge nozzle 63
Connected with tank body, the discharge end of the second discharge nozzle 63 is connected with second conveyance conduit 52, and the second discharge nozzle 63, which is provided with, to be used
With the second control valve 64 of the addition of second of hops addition of control.
The production of beer is carried out using above-mentioned equipment, specific process for beer production is as follows：
Satisfactory malt is screened as raw material, pulverization process is carried out to raw material, raw material can increase wheat by crushing
Bud specific surface area, accelerate the dissolving and decomposition of raw material inclusion in later process.
Malt after pulverization process is sent into brew kettle 10, the process processing that is saccharified is carried out, makes malt inclusion in the work of enzyme
With lower dissolving and decomposition.After malt, auxiliary material crushed material and water are mixed, kept for the regular hour in different temperature sections, made
Enzyme in malt fully acts on corresponding substrate under conditions of most suitable, is allowed to decompose and be dissolved in water, forms converted mash, the saccharification
Process has been introduced in the prior art, is no longer described in detail here.
Converted mash is formed after saccharification process processing, converted mash is carried out by separation of solid and liquid by lautertuns 20, that is, filtered, from
And obtain wheat juice (hereinafter referred to as mixed liquor).The mixed liquor formed by wort filtration process, which is delivered in boiling pot 30, to be boiled
Boiling, Wort boiling, which primarily serves, evaporates unnecessary moisture, the activity of destructive enzyme, terminates biochemical change, fixed wheat juice composition
And the effect such as wheat juice sterilizing, first time hops addition is carried out in boiling pot 30, boiling processing whereby will be beneficial in hops
Composition leaches, and ensures the bitterness value of wine body.Due in Wort boiling process, while evaporating excessive moisture, one in hops
A little benefit materials (contained armaticity essential oil material vapors away at once after running into high temperature in such as hops).
Mixed liquor after the processing of Wort boiling process is sent into rotation deep gouge 40 and carries out convolution precipitation process processing so that
Thermocoagulation material after boiling realizes separation.
Mixed liquor after precipitation process processing of circling round is cooled down so that mixed liquor reaches suitable fermentation temperature.
In the present invention, the sealing of deep gouge and conveyance conduit is revolved using existing equipment, because mixed liquor is from Boiling trough 30
Middle conveying comes to enter rotation deep gouge 40 and conveyance conduit 50, and revolving deep gouge 40 and the inside of conveyance conduit 50 has certain temperature (such as
Temperature in conveyance conduit 50 is in 85 degrees centigrades), added in the present invention by second of hops, hops are directly added
Into rotation deep gouge 40 and/or conveyance conduit 50, dissolve in mixed liquor so as to reach benefit materials extraction and prevent benefit materials
The effect of volatilization.Due in the present invention, addition tank 60 have the first discharge nozzle 61, the first control valve 62, the second discharge nozzle 63 with
And second control valve 64 so that equipment of the invention can carry out the production of various ways：By the first control valve 63 and the second control
Valve 64 processed all closes the production that can carry out conventional beer.Can be with when needing to produce the preferable beer of wine body note gas, in the present invention
Add hops to rotation deep gouge 40 from the first discharge nozzle 61, can also out of conveyance conduit 50 addition hops, can also simultaneously to
Hops are added simultaneously in rotation deep gouge 40 and conveyance conduit 50, select different addition manners to produce the beer of different aromas,
So that every 1 ° of P wine body Linalools content is 0.5-1 micrograms per litres in finished beer.
The mixed liquor after the processing of Wort cooling process is sent into fermentation tank 80 afterwards and carries out fermentation process, in brewer's yeast
Fermentable sugar and amino acid etc. are resolved into alcohol under participation.
Semi-finished product after fermentation procedure is handled carry out filtration treatment by filter 90, input bright beer tank 100 afterwards, it
After carry out it is bottled or filling.
The product form of the present invention is not limited to this case diagram and embodiment, and anyone carries out the appropriate of similar thinking to it
Change or modification, it all should be regarded as not departing from the patent category of the present invention.
Claims (1)
1. a kind of process for beer production for improving wine body note gas, include saccharification process, wort filtration process, Wort boiling work successively
Pure mellow wine process is made in sequence, Wort cooling process, fermentation procedure and filtering, and first time hops are carried out in Wort boiling process and are added
Add the bitterness value of control wine body, in production, using beer production equipment, beer production equipment includes the saccharification being connected successively
Pot, lautertuns, boiling pot, rotation deep gouge, cooler, fermentation tank, filter and bright beer tank, in addition to conveyance conduit, delivery pipe
Road includes the first conveyance conduit and the second conveyance conduit, and the discharge end of the feed end of the first conveyance conduit and the boiling pot is held in the mouth
Connect, the discharge end of the first conveyance conduit is connected with revolving the feed end of deep gouge, the feed end of the second conveyance conduit and going out for rotation deep gouge
Expect end linking, the discharge end of the second conveyance conduit is connected with the cooler, it is characterised in that：Beer production equipment also includes using
In the addition tank for placing hops, addition tank includes tank body, and tank body is provided with the first discharge nozzle and the second discharge nozzle, the first discharge nozzle
Feed end connected with tank body, discharge end with it is described rotation deep gouge connect, the first discharge nozzle be provided with to control it is described for the second time
First control valve of the addition of hops addition, the feed end of the second discharge nozzle connect with tank body, the discharge end of the second discharge nozzle
Connected with second conveyance conduit, the second discharge nozzle is provided with to control the second control of the addition of second of hops addition
Valve processed, the is carried out by the second control valve and the second discharge nozzle between the Wort boiling process and the Wort cooling process
The fragrance of secondary hops addition control wine body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510385247.4A CN104946447B (en) | 2015-07-03 | 2015-07-03 | A kind of process for beer production and its equipment for improving wine body note gas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510385247.4A CN104946447B (en) | 2015-07-03 | 2015-07-03 | A kind of process for beer production and its equipment for improving wine body note gas |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104946447A CN104946447A (en) | 2015-09-30 |
| CN104946447B true CN104946447B (en) | 2018-04-06 |
Family
ID=54161519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510385247.4A Active CN104946447B (en) | 2015-07-03 | 2015-07-03 | A kind of process for beer production and its equipment for improving wine body note gas |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104946447B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105296257B (en) * | 2015-10-22 | 2018-10-02 | 中宁县智才技术服务有限公司 | Beer production device |
| CN105296260B (en) * | 2015-10-22 | 2018-06-01 | 象山蓝越食品机械制造有限公司 | Brewery installation |
| CN105296261B (en) * | 2015-10-22 | 2018-10-12 | 吴长江 | The beer production equipment of fresh fruit flavor |
| CN105296258B (en) * | 2015-10-22 | 2018-11-27 | 嘉兴市新飞腾塑业有限公司 | The production equipment of health-care beer |
| CN105296259B (en) * | 2015-10-22 | 2018-11-02 | 嘉兴市新飞腾塑业有限公司 | Fruity beer produces structure |
| CN106118931A (en) * | 2016-08-29 | 2016-11-16 | 燕京啤酒(桂林漓泉)股份有限公司 | A kind of method improving beer freshness |
| CN106753948B (en) * | 2017-01-18 | 2021-03-05 | 福建省燕京惠泉啤酒股份有限公司 | Production process of beer with cold-added hops |
| KR101962410B1 (en) * | 2017-09-18 | 2019-03-26 | 주식회사 인더케그 | Beer brewing machine |
| CN111088131A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | IPA beer brewing method |
| CN113563998A (en) * | 2021-07-27 | 2021-10-29 | 黑龙江辛巴赫精酿啤酒有限公司 | Beer equipment of high-efficient continuous production |
| CN114410397A (en) * | 2022-01-29 | 2022-04-29 | 肇庆蓝带啤酒有限公司 | Production process for improving taste of sexual beer |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724524A (en) * | 2009-12-28 | 2010-06-09 | 肇庆蓝带啤酒有限公司 | Improved technology for producing beer |
| WO2013099535A1 (en) * | 2011-12-27 | 2013-07-04 | 麒麟麦酒株式会社 | Method for producing fermented malt beverage with enhanced hop aroma |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN104357261A (en) * | 2014-11-10 | 2015-02-18 | 北京燕京啤酒股份有限公司 | Method for brewing malt beer rich in hops fragrance by dry hops adding process |
| CN204265732U (en) * | 2014-09-28 | 2015-04-15 | 山东中德发酵技术有限公司 | The cold adding set of fermentor tank hops |
-
2015
- 2015-07-03 CN CN201510385247.4A patent/CN104946447B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101724524A (en) * | 2009-12-28 | 2010-06-09 | 肇庆蓝带啤酒有限公司 | Improved technology for producing beer |
| WO2013099535A1 (en) * | 2011-12-27 | 2013-07-04 | 麒麟麦酒株式会社 | Method for producing fermented malt beverage with enhanced hop aroma |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN204265732U (en) * | 2014-09-28 | 2015-04-15 | 山东中德发酵技术有限公司 | The cold adding set of fermentor tank hops |
| CN104357261A (en) * | 2014-11-10 | 2015-02-18 | 北京燕京啤酒股份有限公司 | Method for brewing malt beer rich in hops fragrance by dry hops adding process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104946447A (en) | 2015-09-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104946447B (en) | A kind of process for beer production and its equipment for improving wine body note gas | |
| JP2009028007A (en) | Method for producing malt alcoholic drink | |
| WO2019242637A1 (en) | Production method for hop liquor, and hop liquor | |
| JP2015123052A (en) | Fermented malt beverage | |
| JPWO2011162118A1 (en) | Method for producing malt beverage | |
| Aroh | Beer production | |
| CA2866238C (en) | Solution containing components of starting plant raw material, beverage, and method relating thereto | |
| EP3498816A1 (en) | Method for producing beer-flavored beverage | |
| WO2002088294A1 (en) | Application of fluid bed technology in brewing | |
| JP2019024469A (en) | Process for producing beer taste beverage, and method for improving flavor of beer taste beverage | |
| WO2021070930A1 (en) | Fermented malt beverage having beer taste | |
| CN204874465U (en) | Improve beer production facility of wine body note gas | |
| JP2021136961A (en) | Beer-like beverage | |
| EP3498815A1 (en) | Method for producing fermented beverage | |
| WO2018198519A1 (en) | Method for predicting gushing properties of malt | |
| KR101156071B1 (en) | Beer with mulberry fruit extract and methods for producing the beer | |
| CN114958507A (en) | Belgian flavor beer brewing method | |
| JP7445409B2 (en) | Beer-taste beverage and method for producing the same, and method for improving the flavor of beer-taste beverage | |
| EP3196285B1 (en) | Method for producing saccharified moromi | |
| CN104774702B (en) | A kind of saline cistanche nablab beverage and preparation method thereof | |
| CN113150895A (en) | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof | |
| WO2017104065A1 (en) | Method for preparing rooting-inhibited malt | |
| JP7320918B2 (en) | Beer-like fermented malt beverage | |
| CN107384656B (en) | Preparation method of Huoshan dendrobium officinale beer with high foamability and high foam retention | |
| KR101918214B1 (en) | Process for producing liquor using Job's-tear and method for producing liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |