CN105349296A - New beer hop addition method - Google Patents
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- CN105349296A CN105349296A CN201410409489.8A CN201410409489A CN105349296A CN 105349296 A CN105349296 A CN 105349296A CN 201410409489 A CN201410409489 A CN 201410409489A CN 105349296 A CN105349296 A CN 105349296A
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Abstract
The present invention relates to the technical field of fermentation engineering, particularly to a new beer hop addition method. According to the new beer hop addition method, after wort is subjected to saccharification and filtration, partial hop is added in multiple times during a boiling process; and after the wort is cooled, the cooled wort is added to a fermentation tank, fermentation is performed, and the yeast mud is discharged, at the storage stage after the beer fermentation, at a certain temperature, partial hop is added, the tank is inverted, and uniform mixing is performed. With the method of the present invention, the hop aroma substance is completely dissolved in the beer liquid, such that the beer is rich in the pleasant and original aroma and refreshing bitterness of the fresh hop, has characteristics of bright appearance, delicate and rich foam, lasting hanging-on-cup, beer corrosion resistance enhancing, and shelf life prolonging, and the hop consumption can be saved while the same bitterness and the same aroma are achieved.
Description
Technical field
The present invention relates to fermentation engineering field, be specifically related to new-type beer hops addition means.
Background technology
Beer hops are important source material of brewage, and hops impart the peculiar salubrious bitter taste of beer and fragrance and efficiency of preservation, and different hops give beer different fragrance, on the mouthfeel impact of beer greatly.The chemical composition of hops there will be a known kind more than 200, comprises the plant constituent that protein, fat, wax, nitrogen-free extract, Mierocrystalline cellulose and inorganic substance etc. are general; Distinctive chemical composition comprises hops oil, bitter substance and polyphenol.In hops, Main Function composition is alpha-acid, β-acid, hops oil, polyphenol, heteronomy humulone etc., and wherein alpha-acid, β-acid are bitter substance, have antiseptic power, has the ability suppressing gram-positive microorganism and negative bacterium; Hops oil is containing multiple fragrance material, and different hops have different fragrance, are the main sources of beer fragrance; Polyphenol substance has the effect of precipitating proteins, makes beer limpid; In heteronomy humulone and wort, foaming protein is combined into bubble, makes beer brewing bubble pure white, fine and smooth, abundant and to hang cup lasting.
Hops have important effect to aspects such as keeping the antiseptic power of the freshness of beer, increase beer, the growth of suppression spoilage microorganisms, raising colloidal stability, clarification wort, in traditional process for beer production, the interpolation of hops is generally added in the high-temperature boiling stage, easily cause hops wet goods aromatoising substance volatilization in hops, cause beer hops fragrance partially light.
The present invention, on the method basis that traditional hops add, adds and add hops in storage process after low temperature, has both avoided the volatilization of aromatoising substance in hops, can make again that beer flavor is pure, soft, the original flavor that is rich in hops and bitter taste.
Summary of the invention
The present invention is defect in order to overcome existing beer hops addition manner and the new-type beer hops addition means designed.The present invention's new-type beer hops addition means, the technical scheme adopted is: hops add part when boiling, and the phase of storing up after fermentation adds part, and specifically comprise two schemes, concrete steps are as follows:
Option A
(1) prepare the wheat juice that pol is 9 ~ 14%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, revolve heavy 10 minutes after boiling, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02 ~ 0.03MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 2 ~ 4 days;
(4) pol drops to 3 ~ 5BX, sealed cans pressurize 0.09 ~ 0.14MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 2 ~ 4 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, discharges yeast;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, add the odor type pellet hop of wheat juice amount 0.8 ~ 1.4 ‰, and whole tinned beer liquid is poured in another aseptic fermentor tank, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 3 ~ 7 days;
(7) fermentation jar temperature drops to 0 ~ 1 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
Option b
(1) prepare the wheat juice that pol is 9 ~ 14%, wheat juice is mixed primarily of water, Fructus Hordei Germinatus, burnt malt, sprout of Secale cereale L. etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, revolve heavy 10 minutes after boiling, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds bottom yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 9 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02 ~ 0.03MPa, and temperature remains on 9 ± 0.5 DEG C, ferments 3 ~ 5 days;
(4) pol drops to 3 ~ 5BX, sealed cans pressurize 0.09 ~ 0.14MPa, and temperature is raised to 12 ± 0.5 DEG C naturally, keeps 4 ~ 7 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, discharges yeast;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, add the odor type pellet hop of wheat juice amount 0.8 ~ 1.4 ‰, and whole tinned beer liquid is poured in another aseptic fermentor tank, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 5 ~ 7 days;
(7) fermentation jar temperature drops to 0 ~ 1 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
The pellet hop added is all fresh hops seal-packed odor type pellet hops after pulverizing compressed granulate, be preferably import quality beer pellet hop, as Ka Sikate Cascade, Moses Mosaic, flax yellow Amarillo, the western Chu Citra etc. of U.S.'s product; According to process requirements, hops addition, interpolation time, number of times can adjust, and wheat juice pol, leavening temperature also can make the appropriate adjustments, and testing described temperature has ± 0.5 DEG C of error, and pol has ± 0.1BX or ± 0.1% error.
Through verification experimental verification: use this new-type beer hops addition means, obtained beer hops aromatic flavour, bitter taste is pleasant soft, foaming abundancy, long times of aftertaste, extended shelf-life more than 10%.
The invention has the beneficial effects as follows: owing to have employed new-type beer hops addition means, except adding a part of hops boiling process, also can store up the phase after fermentation, after discharging yeast slurry, add remainder hops again, and regularly tank switching mixing, hops aromatoising substance is fully dissolved in beer liquid, make beer be rich in the original flavor of the fresh hops of pleasant and salubrious bitter taste, outward appearance is glossy, and foam is fine and smooth, abundant, extension cup is lasting, strengthen beer antiseptic power, extending the shelf life, when reaching equal bitter taste and fragrance, hops addition can be saved.
embodiment:
option A
embodiment 1
(1) prepare the wheat juice that pol is 10%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (Ka Sikate Cascade, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 2 days;
(4) pol drops to 5BX, adds the aroma hops particle of wheat juice amount 0.4 ‰;
(5) pol drops to 3.5 ± 0.1BX, sealed cans pressurize 0.09MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 4 days;
(6) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast has dead yeast flavour;
(7) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 0.4 ‰, keeps temperature 3 days;
(8) fermentation jar temperature drops to 0 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
Fermenter base has harder hops sediment, easily blocking wine pipe.
embodiment 2
(1) prepare the wheat juice that pol is 11%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (Moses Mosaic, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.03MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 3 days;
(4) pol drops to 3.9BX, adds the aroma hops particle of wheat juice amount 0.4 ‰;
(5) pol drops to 3.5 ± 0.1BX, sealed cans pressurize 0.14MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 3 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast has dead yeast flavour;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 0.4 ‰, keeps temperature 5 days;
(7) fermentation jar temperature drops to 0 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
Fermenter base has harder hops sediment, easily blocking wine pipe.
embodiment 3
(1) prepare the wheat juice that pol is 9%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (Moses Mosaic, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 4 days;
(4) pol drops to 3BX, sealed cans pressurize 0.14MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 2 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, discharges yeast;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 0.8 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 3 days;
(7) fermentation jar temperature drops to 1 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
embodiment 4
(1) prepare the wheat juice that pol is 12%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (western Chu Citra, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.025MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 3 days;
(4) pol drops to 3.5BX, sealed cans pressurize 0.12MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 3 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast flavour is pure;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 1.2 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 5 days;
(7) fermentation jar temperature drops to 0.5 ± 0.5 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
embodiment 5
(1) prepare the wheat juice that pol is 14%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (Ka Sikate Cascade, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.03MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 2 days;
(4) pol drops to 5BX, sealed cans pressurize 0.09MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 4 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast flavour is pure;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 1.4 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 7 days;
(7) fermentation jar temperature drops to 0 ± 0.5 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
option b
embodiment 6
(1) prepare the wheat juice that pol is 9%, wheat juice is mixed primarily of water, Fructus Hordei Germinatus, burnt malt, sprout of Secale cereale L. etc.;
(2) wheat juice is after saccharification, filtering; when boiling beginning in boiling pot; add the bitter type pellet hop of wheat juice amount 0.2 ‰; the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes; boiling the odor type pellet hop (Ka Sikate Cascade, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes; leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds bottom yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 9 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02MPa, and temperature remains on 9 ± 0.5 DEG C, ferments 3 days;
(4) pol drops to 5BX, sealed cans pressurize 0.09MPa, and temperature is raised to 12 ± 0.5 DEG C naturally, keeps 7 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast flavour is pure;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 0.8 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 7 days;
(7) fermentation jar temperature drops to 0 ± 0.5 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
embodiment 7
(1) prepare the wheat juice that pol is 12%, wheat juice is mixed primarily of water, Fructus Hordei Germinatus, burnt malt, sprout of Secale cereale L. etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop (Moses Mosaic, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds bottom yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 9 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.03MPa, and temperature remains on 9 ± 0.5 DEG C, ferments 4 days;
(4) pol drops to 4BX, sealed cans pressurize 0.14MPa, and temperature is raised to 12 ± 0.5 DEG C naturally, keeps 4 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast flavour is pure;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 1.0 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 5 days;
(7) fermentation jar temperature drops to 1 ± 0.5 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
embodiment 8
(1) prepare the wheat juice that pol is 14%, wheat juice is mixed primarily of water, Fructus Hordei Germinatus, burnt malt, sprout of Secale cereale L. etc.;
(2) wheat juice is after saccharification, filtering; when boiling beginning in boiling pot; add the bitter type pellet hop of wheat juice amount 0.2 ‰; the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes; boiling the odor type pellet hop (the yellow Amarillo of flax, lower same) terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, after boiling, revolve heavy 10 minutes; leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds bottom yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 9 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.03MPa, and temperature remains on 9 ± 0.5 DEG C, ferments 5 days;
(4) pol drops to 3BX, sealed cans pressurize 0.12MPa, and temperature is raised to 12 ± 0.5 DEG C naturally, keeps 6 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, and discharge yeast, yeast flavour is pure;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, adds the odor type pellet hop of wheat juice amount 1.4 ‰, and is poured in another aseptic fermentor tank by whole tinned beer liquid, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 6 days;
(7) fermentation jar temperature drops to 0.5 ± 0.5 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
Above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited in above-mentioned citing, and the change that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement also should belong to protection scope of the present invention.
Claims (1)
1. new-type beer hops addition means, is characterized in that: hops add a part when boiling, and the phase of storing up after fermentation adds remainder, and specifically comprise two schemes, concrete steps are as follows:
Option A
(1) prepare the wheat juice that pol is 9 ~ 14%, wheat juice is mixed primarily of water, wheat malt, Fructus Hordei Germinatus etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, revolve heavy 10 minutes after boiling, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds top yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 18 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02 ~ 0.03MPa, and temperature remains on 18 ± 0.5 DEG C, ferments 2 ~ 4 days;
(4) pol drops to 3 ~ 5BX, sealed cans pressurize 0.09 ~ 0.14MPa, and temperature remains on 18 ± 0.5 DEG C, keeps 2 ~ 4 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, discharges yeast;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, add the odor type pellet hop of wheat juice amount 0.8 ~ 1.4 ‰, and whole tinned beer liquid is poured in another aseptic fermentor tank, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 3 ~ 7 days;
(7) fermentation jar temperature drops to 0 ~ 1 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging;
Option b
(1) prepare the wheat juice that pol is 9 ~ 14%, wheat juice is mixed primarily of water, Fructus Hordei Germinatus, burnt malt, sprout of Secale cereale L. etc.;
(2) wheat juice is after saccharification, filtering, when boiling beginning in boiling pot, add the bitter type pellet hop of wheat juice amount 0.2 ‰, the bitter type pellet hop of wheat juice amount 0.2 ‰ is added when boiling 20 minutes, boiling the odor type pellet hop terminating to add wheat juice amount 0.2 ‰ for first 10 minutes, revolve heavy 10 minutes after boiling, leave standstill 30 ~ 40 minutes, the sedimentation coagulums such as hops are drained;
(3) fermentor tank first adds bottom yeast bacterial classification before entering wheat juice, then wheat juice is lowered the temperature by plate-type heat exchanger, temperature drops to 9 ± 0.5 DEG C and pours fermentor tank into, oxygenation is wanted while wheat juice enters fermentor tank, so that wheat juice and yeast mix and ferment, fermentor tank pressure remains on 0.02 ~ 0.03MPa, and temperature remains on 9 ± 0.5 DEG C, ferments 3 ~ 5 days;
(4) pol drops to 3 ~ 5BX, sealed cans pressurize 0.09 ~ 0.14MPa, and temperature is raised to 12 ± 0.5 DEG C naturally, keeps 4 ~ 7 days;
(5) fermentor tank is cooled to 5 ± 0.5 DEG C, 1 day time, discharges yeast;
(6) fermentor tank is cooled to 3 ± 0.5 DEG C again, add the odor type pellet hop of wheat juice amount 0.8 ~ 1.4 ‰, and whole tinned beer liquid is poured in another aseptic fermentor tank, to make hops fully contact incorporate beer liquid, the more aromatoising substances of stripping, keep temperature 5 ~ 7 days;
(7) fermentation jar temperature drops to 0 ~ 1 DEG C, can sell plasmogen beer; Also sell again after caning be passed through the operations such as filter, allotment, bottling, sterilization, packaging.
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| CN106753948A (en) * | 2017-01-18 | 2017-05-31 | 福建省燕京惠泉啤酒股份有限公司 | A kind of process for beer production of cold addition hops |
| CN110117513A (en) * | 2019-03-29 | 2019-08-13 | 广州南沙珠江啤酒有限公司 | A kind of low bitter taste, beer of Gao Huaxiang and preparation method thereof |
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| CN106753948A (en) * | 2017-01-18 | 2017-05-31 | 福建省燕京惠泉啤酒股份有限公司 | A kind of process for beer production of cold addition hops |
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