CN105087202A - Preparation method of beer syrup - Google Patents
Preparation method of beer syrup Download PDFInfo
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- CN105087202A CN105087202A CN201510572712.5A CN201510572712A CN105087202A CN 105087202 A CN105087202 A CN 105087202A CN 201510572712 A CN201510572712 A CN 201510572712A CN 105087202 A CN105087202 A CN 105087202A
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Abstract
The invention discloses a preparation method of beer syrup. The beer syrup is prepared from barley, malt and degreased corn powder which serve as raw materials, and the method comprises the following steps of adding barley hydrolase and high temperature resisting alpha-amylase for pulping; after liquefying, adding fungal alpha-amylase, isoamylase and beta-glucosidase for saccharifying; and finally, performing decolorizing, refining and concentrating, thereby obtaining the beer syrup. From the beer syrup, a finished beer which is refreshing in mouthfeel and rich in nutrients and meets excellent standards can be brewed.
Description
Technical field
The invention belongs to brewage field.
Background technology
Beer is the alcoholic beverage that a kind of ethanol content is lower, usually using Fructus Hordei Germinatus, water etc. as raw material, brewages form through yeast fermentation.In traditional beer brewery industry auxiliary material and zymin add less, be fixed against the direct fermentation of raw material in a large number, this limits preparation efficiency and the quality of beer significantly, because the barley major part needed for one side beer brewing relies on from state's import such as Australian, Canadian, cost of material is high, limited source; The process quality control difficulty of raw material direct fermentation is comparatively large on the other hand, and stability fluctuation is large, and is easily subject to living contaminants.
Substituting as Fructus Hordei Germinatus, beer syrup effectively for brewage, can improve beer taste, strengthens the controllability of brewing process, reduces the brewage cycle, reduces production cost.
Summary of the invention
The object of this invention is to provide a kind of can brewageing and obtain clean taste, nutritious, the preparation method that reaches the beer syrup of the finished beer of top grade standard.
Technical scheme of the present invention is as follows:
A preparation method for beer syrup, comprises the following steps:
1) raw material prepares
Mix with defatted corn powder after barley and Fructus Hordei Germinatus being ground, use the screen cloth that sieve diameter is 1.0mm ~ 1.4mm to carry out screening slagging-off to mixture, the mixed powder obtained after slagging-off is raw material;
2) slurrying
In described raw material, adding quality for its temperature of 3 ~ 4 times is the water of 30 ~ 40 DEG C, obtains basic slurry, regulates basic slurry pH value to be 6.0 ~ 7.0, then add barley lytic enzyme and Thermostable α-Amylase wherein, obtain slurries after stirring after stirring;
3) liquefy
Slurries are sprayed at 105 ~ 110 DEG C, is cooled to thereafter 90 ~ 100 DEG C, and constant temperature 30 ~ 40min, thereafter filtration is carried out to slurries and obtain liquefier;
4) saccharification
Liquefier is cooled to 50 ~ 60 DEG C, adjust ph is 5.0 ~ 6.0, adds fungal alpha-amylase, isoamylase and β-glucolase in liquefier, constant temperature saccharification 12 ~ 24h, stops, obtaining saccharified liquid when being 45 ~ 50 to liquefier DE value;
5) decolouring removal of impurities
Saccharified liquid is warming up to 70 ~ 80 DEG C, add activated carbon decolorizing agent Keep agitation 20 ~ 30min that quality is saccharification liquid quality 0.3 ~ 1.2% wherein, thereafter stop heating, leave standstill decolouring 10 ~ 20min, filtered by saccharified liquid thereafter, the as clear as crystal liquid obtained is destainer;
6) refining
Destainer is carried out filtration by 1 ~ 2 secondary ion exchange process refine, to filtrate transparence >=93%, obtain base fluid;
7) concentrated
Base fluid is carried out heating evaporation, to water content lower than 15 ~ 20% time, namely obtain described beer syrup.
A kind of preferred embodiment of above-mentioned preparation method is: the mass ratio of described barley, Fructus Hordei Germinatus and defatted corn powder is 7:2:1.
Another preferred embodiment of above-mentioned preparation method is: the quality of described barley lytic enzyme is 0.2% ~ 0.5% of described raw material, and the add-on of described Thermostable α-Amylase is 20 ~ 30u/g raw material.
Another preferred embodiment of above-mentioned preparation method is: the quality of described fungal alpha-amylase is 0.1 ~ 0.2% of described raw materials quality.
Another preferred embodiment of above-mentioned preparation method is: the quality of described isoamylase is 0.05% ~ 0.1% of described raw materials quality.
Another preferred embodiment of above-mentioned preparation method is: the quality of described β-glucolase is 0.05% ~ 0.1% of described raw materials quality.
The beer syrup that the present invention obtains can be brewageed further and obtain clean taste, nutritious, the finished beer that reaches top grade standard.
Embodiment
Embodiment 1
By mass parts be 7 barley and mass parts be 2 Fructus Hordei Germinatus be milled to powder, thereafter with mass parts be 1 defatted corn powder mix, the screen cloth that sieve diameter is 1.0mm is used to carry out screening slagging-off to mixed powder, raw material is obtained after slagging-off, in raw material, add quality be its water of 30 DEG C of 3 times and stir to obtain basic slurry, its pH value is regulated to be 6.2, adding quality is more wherein the barley lytic enzyme of 0.2% of raw materials quality and the Thermostable α-Amylase of 20u/g raw material, slurries are obtained after stirring, wherein barley lytic enzyme is the common barley lytic enzyme in buying on the market, slurries are sprayed at 105 DEG C, 90 DEG C are cooled to after injection, after constant temperature 30min, filtration is carried out to slurries and obtain liquefier, liquefier is cooled to 50 DEG C, its pH value is regulated to be 5.5, the fungal alpha-amylase of 0.1% of raw materials quality is incorporated as in liquefier, the isoamylase of 0.05% and the β-glucolase of 0.05%, thereafter constant temperature saccharification 12h, stop when being 45 to liquefier DE value, obtain saccharified liquid, saccharified liquid is warming up to 70 DEG C, add activated carbon decolorizing agent Keep agitation 20min that quality is saccharification liquid quality 0.5% wherein, thereafter heating is stopped, leave standstill decolouring 10min, thereafter saccharified liquid is filtered, the as clear as crystal liquid obtained is destainer, destainer is carried out filtration by 1 secondary ion exchange refine, base fluid is obtained to filtrate transparence >=93%, base fluid is carried out heating evaporation, to water content lower than 15% time, obtain beer syrup.
Embodiment 2
By mass parts be 7 barley and mass parts be 2 Fructus Hordei Germinatus be milled to powder, thereafter with mass parts be 1 defatted corn powder mix, the screen cloth that sieve diameter is 1.2mm is used to carry out screening slagging-off to mixed powder, raw material is obtained after slagging-off, in raw material, add quality be its water of 40 DEG C of 4 times and stir to obtain basic slurry, its pH value is regulated to be 6.5, adding quality is more wherein the barley lytic enzyme of 0.5% of raw materials quality and the Thermostable α-Amylase of 30u/g raw material, slurries are obtained after stirring, wherein barley lytic enzyme is the common barley lytic enzyme in buying on the market, slurries are sprayed at 110 DEG C, 100 DEG C are cooled to after injection, after constant temperature 40min, filtration is carried out to slurries and obtain liquefier, liquefier is cooled to 60 DEG C, its pH value is regulated to be 5.7, the fungal alpha-amylase of 0.15% of raw materials quality is incorporated as in liquefier, the isoamylase of 0.1% and the β-glucolase of 0.1%, thereafter constant temperature saccharification 18h, stop when being 50 to liquefier DE value, obtain saccharified liquid, saccharified liquid is warming up to 75 DEG C, add activated carbon decolorizing agent Keep agitation 30min that quality is saccharification liquid quality 1% wherein, thereafter heating is stopped, leave standstill decolouring 20min, thereafter saccharified liquid is filtered, the as clear as crystal liquid obtained is destainer, destainer is carried out filtration by 2 secondary ions exchanges refine, base fluid is obtained to filtrate transparence >=95%, base fluid is carried out heating evaporation, to water content lower than 20% time, obtain beer syrup.
Although with reference to explanatory embodiment of the present invention, invention has been described here, above-described embodiment is only the present invention's preferably embodiment, embodiments of the present invention are not restricted to the described embodiments, should be appreciated that, those skilled in the art can design a lot of other amendment and embodiment, these amendments and embodiment will drop within spirit disclosed in the present application and spirit.
Claims (6)
1. a preparation method for beer syrup, is characterized in that: comprise the following steps:
1) raw material prepares
Mix with defatted corn powder after barley and Fructus Hordei Germinatus being ground, use the screen cloth that sieve diameter is 1.0mm ~ 1.4mm to carry out screening slagging-off to mixture, the mixed powder obtained after slagging-off is raw material;
2) slurrying
In described raw material, adding quality for its temperature of 3 ~ 4 times is the water of 30 ~ 40 DEG C, obtains basic slurry, regulates basic slurry pH value to be 6.0 ~ 7.0, then add barley lytic enzyme and Thermostable α-Amylase wherein, obtain slurries after stirring after stirring;
3) liquefy
Slurries are sprayed at 105 ~ 110 DEG C, is cooled to thereafter 90 ~ 100 DEG C, and constant temperature 30 ~ 40min, thereafter filtration is carried out to slurries and obtain liquefier;
4) saccharification
Liquefier is cooled to 50 ~ 60 DEG C, adjust ph is 5.0 ~ 6.0, adds fungal alpha-amylase, isoamylase and β-glucolase in liquefier, constant temperature saccharification 12 ~ 24h, stops, obtaining saccharified liquid when being 45 ~ 50 to liquefier DE value;
5) decolouring removal of impurities
Saccharified liquid is warming up to 70 ~ 80 DEG C, add activated carbon decolorizing agent Keep agitation 20 ~ 30min that quality is saccharification liquid quality 0.3 ~ 1.2% wherein, thereafter stop heating, leave standstill decolouring 10 ~ 20min, filtered by saccharified liquid thereafter, the as clear as crystal liquid obtained is destainer;
6) refining
Destainer is carried out filtration by 1 ~ 2 secondary ion exchange refine, to filtrate transparence >=93%, obtain base fluid;
7) concentrated
Base fluid is carried out heating evaporation, to water content lower than 15 ~ 20% time, namely obtain described beer syrup.
2. the preparation method of beer syrup according to claim 1, is characterized in that: the mass ratio of described barley, Fructus Hordei Germinatus and defatted corn powder is 7:2:1.
3. the preparation method of beer syrup according to claim 1, is characterized in that: the quality of described barley lytic enzyme is 0.2% ~ 0.5% of described raw material, and the add-on of described Thermostable α-Amylase is 20 ~ 30u/g raw material.
4. the preparation method of beer syrup according to claim 1, is characterized in that: the quality of described fungal alpha-amylase is 0.1 ~ 0.2% of described raw materials quality.
5. the preparation method of beer syrup according to claim 1, is characterized in that: the quality of described isoamylase is 0.05% ~ 0.1% of described raw materials quality.
6. the preparation method of beer syrup according to claim 1, is characterized in that: the quality of described β-glucolase is 0.05% ~ 0.1% of described raw materials quality.
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| CN201510572712.5A CN105087202A (en) | 2015-09-10 | 2015-09-10 | Preparation method of beer syrup |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510572712.5A CN105087202A (en) | 2015-09-10 | 2015-09-10 | Preparation method of beer syrup |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628244A (en) * | 2018-11-30 | 2019-04-16 | 江苏华稼食品科技有限公司 | A kind of production method of beer clarification malt extract |
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| DE1965271A1 (en) * | 1968-12-28 | 1970-08-27 | Hayashibara Co | Starch syrups containing sugar mixtures and processes for their manufacture |
| CN101353681A (en) * | 2008-06-20 | 2009-01-28 | 广州双桥股份有限公司 | Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method |
| CN101717703A (en) * | 2009-11-20 | 2010-06-02 | 中南林业科技大学 | Method for preparing special starch syrup for beer by using rice as raw material |
| CN101724523A (en) * | 2008-10-31 | 2010-06-09 | 保龄宝生物股份有限公司 | Method for preparing beer syrup |
| CN103911409A (en) * | 2014-04-09 | 2014-07-09 | 孝感市惠隆油脂有限公司 | Preparation method of malt syrup |
-
2015
- 2015-09-10 CN CN201510572712.5A patent/CN105087202A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1965271A1 (en) * | 1968-12-28 | 1970-08-27 | Hayashibara Co | Starch syrups containing sugar mixtures and processes for their manufacture |
| CN101353681A (en) * | 2008-06-20 | 2009-01-28 | 广州双桥股份有限公司 | Method for preparing nitrogen-containing starch syrup by peeled and degermed maize flour polyzyme method |
| CN101724523A (en) * | 2008-10-31 | 2010-06-09 | 保龄宝生物股份有限公司 | Method for preparing beer syrup |
| CN101717703A (en) * | 2009-11-20 | 2010-06-02 | 中南林业科技大学 | Method for preparing special starch syrup for beer by using rice as raw material |
| CN103911409A (en) * | 2014-04-09 | 2014-07-09 | 孝感市惠隆油脂有限公司 | Preparation method of malt syrup |
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| 单守水等: ""不同发酵度啤酒大麦糖浆的研制"", 《食品研究与开发》 * |
| 曲立民: "二种新的酿造用酶:脱支酶和葡聚糖酶", 《微生物学杂志》 * |
| 段钢等: "《酶制剂应用技术问答（第二版）》", 31 May 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109628244A (en) * | 2018-11-30 | 2019-04-16 | 江苏华稼食品科技有限公司 | A kind of production method of beer clarification malt extract |
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Application publication date: 20151125 |