CN105482932A - Subdivision control method for proteolysis and saccharification in whole-malt juice production - Google Patents
Subdivision control method for proteolysis and saccharification in whole-malt juice production Download PDFInfo
- Publication number
- CN105482932A CN105482932A CN201610086352.2A CN201610086352A CN105482932A CN 105482932 A CN105482932 A CN 105482932A CN 201610086352 A CN201610086352 A CN 201610086352A CN 105482932 A CN105482932 A CN 105482932A
- Authority
- CN
- China
- Prior art keywords
- saccharification
- breaks down
- malt
- down proteins
- whole
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a subdivision control method for proteolysis and saccharification in whole-malt juice production. The method comprises the steps that in the whole-malt juice production process, the proteolysis process and the saccharification process are controlled to be carried out in a subdivision mode, and the water and material mass ratio and pH in the proteolysis process and the water and material mass ratio and pH in the saccharification process are controlled respectively. Protease, saccharifying enzyme and the like can fully play the roles, the utilization rate of raw materials can be increased, the proteolysis and saccharification time can be shortened, the proteolysis and saccharification efficiency can be improved, and the quality of obtained malt juice can be improved. After the proteolysis process is finished, the temperature of a system can be raised to the proper temperature for the saccharification process by adding hot water recycled from the brewing technology, the system is readjusted to the proper water and material mass ratio for the saccharification process, and compared with the mode that steam is adopted for heating in the prior art, energy resources can be effectively saved.
Description
Technical field
The present invention relates to beer brewing technique technical field, in producing in particular to a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification.
Background technology
Syrup is accepted and widely uses by vast beer producers as one of the main auxiliary material of beer production, and beer production is generally to use starch without nitrogen syrup.Use and first must produce whole-malt wheat juice without nitrogen syrup as auxiliary material, not still for yeast growth, fermentation provide enough carbon sources, nitrogenous source, trace element etc., foam and the mouthfeel fullness ratio of beer can also be improved.
After two wine with dregs saccharogenic method is terminated by gelatinization, mash in adjunce copper is poured in malt mash and reaches saccharification temperature, and whole-malt production wort does not use auxiliary material when saccharification, be single wine with dregs infusion mashing.
Wheat juice production saccharification principle: saccharifying is mainly divided into breaks down proteins stage and saccharification stage from segmentation, complete under proteolytic enzyme, saccharifying enzyme (α-amylase, beta-amylase) effect respectively, also carry out the decomposition of beta-glucan in the breaks down proteins stage simultaneously; R-enzyme and the solution of boundary dextrinase to amylopectin are propped up and the decomposition of organophosphate.
In prior art, whole-malt is adopted to feed intake and can disposablely be mixed with malt meal by mashing water, water material mass ratio controls between 3.7-4.3:1, so breaks down proteins, saccharification decomposition course carry out in same malt mash concentration, pH situation, means malt mash in brew kettle that this kind of process program reaches main saccharification temperature is realized by steam heating mode.
Although aforesaid method operation is easier, also there is distinct disadvantage:
1), because mashing water amount once adds when blanking, so the enzyme such as proteolytic enzyme, saccharifying enzyme system carries out under the processing condition of same malt mash concentration, pH when breaks down proteins decomposes with saccharification, affect enzymic activity to play (different enzyme optimal condition is different), and then have influence on raw material availability, affect breaks down proteins and saccharification resolving time.
2), reach the process of saccharification temperature by steam heating realization, waste energy.
In view of this, special proposition the present invention.
Summary of the invention
During the first object of the present invention is to provide a kind of whole-malt wheat juice to produce, Discrete control method is decomposed in breaks down proteins and saccharification, described whole-malt wheat juice produce in breaks down proteins and saccharification to decompose Discrete control method technique simple, proteolytic enzyme, saccharifying enzyme etc. can be made to play one's part to the full, improve raw material availability, shorten breaks down proteins and saccharification resolving time, improve breaks down proteins and saccharification decomposition efficiency, improve gained wheat juice quality; In addition, high-qualityly reduce consumption carrying simultaneously, save beer production cost.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
In the production of a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification, in whole-malt wheat juice production process, breaks down proteins process and saccharification decomposition course Discrete control are carried out, controls the water material mass ratio in breaks down proteins process and saccharification decomposition course and pH respectively.
The inventive method carries out Discrete control by breaks down proteins process and saccharification decomposition course, respectively by the water material mass ratio controlled in breaks down proteins process and saccharification decomposition course and pH, proteolytic enzyme, saccharifying enzyme etc. can be made to play one's part to the full, improve raw material availability, shorten breaks down proteins and saccharification resolving time, improve breaks down proteins and saccharification decomposition efficiency, improve gained wheat juice quality.
Preferably, the water material mass ratio controlling malt mash in breaks down proteins process is 2.6-4.2:1, is preferably 2.6-4.0:1, more preferably 2.6-3.7:1.
Preferably, the pH of malt mash is controlled at 5.0-6.1 in breaks down proteins process, be preferably 5.0-5.7, more preferably 5.0-5.4, further preferably pH controls at 5.0-5.2 (adopting when malt albumen matter content is high or malt albumen matter is decomposed not enough) or 5.2-5.4 (adopting when malt albumen matter decomposes appropriateness).
Preferably, in breaks down proteins process, malt mash is at 46-52 DEG C of insulation 20-120 minute, is preferably at 47-50 DEG C of insulation 30-90 minute, more preferably at 48-50 DEG C of insulation 30-60 minute.
In breaks down proteins process, adopt specific water material mass ratio, pH and temperature, proteolytic enzyme can be made to play one's part to the full, improve raw material availability, shorten the breaks down proteins time, improve breaks down proteins efficiency, improve gained wheat juice quality.
Preferably, after breaks down proteins end of processing, reclaim hot water by adding making method, completely alternative or Some substitute steam heating carries out malt mash temperature-rise period.
After breaks down proteins end of processing, adding making method recovery hot water can make system be warming up to saccharification decomposition course optimal temperature, and readjust system to saccharification decomposition course and be suitable for water material mass ratio, adopt steam heating compared to existing technology, can also effective save energy (depending on saccharification temperature, breaks down proteins temperature and reclaim that hot water temperature's height is different and steam saving amount is different).
Preferably, in saccharification decomposition course, control the water material mass ratio 3.7-4.3:1 of malt mash, be preferably 3.8-4.2:1, more preferably 4.0:1.
Preferably, control the pH of malt mash in saccharification decomposition course at 4.5-6.0, be preferably 5.4-5.8, more preferably 5.4-5.6.
Preferably, in saccharification decomposition course, malt mash is at 60-70 DEG C of insulation 20-120 minute, afterwards at 70-80 DEG C of insulation 10-90 minute; Preferably at 60-65 DEG C of insulation 30-90 minute, afterwards at 70-75 DEG C of insulation 20-60 minute; Preferred at 62-65 DEG C of insulation 20-60 minute further, afterwards at 70-72 DEG C of insulation 20-40 minute.
In saccharification decomposition course, adopt specific water material mass ratio and pH, saccharifying enzyme can be made to play one's part to the full, improve raw material availability, shorten the saccharification resolving time, improve saccharification decomposition efficiency, improve gained wheat juice quality.In addition, saccharification decomposition course adopts twice insulating process, selects specific temperature respectively, α-amylase can be made, beta-amylase plays one's part to the full respectively, improve raw material availability, shorten the saccharification resolving time, improve saccharification decomposition efficiency, improve gained wheat juice quality.
Preferably, the temperature that described making method reclaims hot water is 80 DEG C-100 DEG C, and described making method recovery hot water comprises breaks down proteins and crosses the hot water such as sterilized water, water coolant used in the beer brewing technique of Cheng Qian.
Preferably, after saccharification decomposition course terminates, pour gained feed liquid into filter vat or pressure filter carries out the subsequent techniques such as wort filtration.
Compared with prior art, beneficial effect of the present invention is:
The inventive method carries out Discrete control by breaks down proteins process and saccharification decomposition course, respectively by the water material mass ratio controlled in breaks down proteins process and saccharification decomposition course and pH, proteolytic enzyme, saccharifying enzyme etc. can be made to play one's part to the full, improve raw material availability, shorten breaks down proteins and saccharification resolving time, improve breaks down proteins and saccharification decomposition efficiency, improve gained wheat juice quality.
After breaks down proteins end of processing, adding making method recovery hot water can make system be warming up to saccharification decomposition course optimal temperature, and readjust system to saccharification decomposition course and be suitable for water material mass ratio, adopt steam heating compared to existing technology, can also effective save energy (depending on saccharification temperature, breaks down proteins temperature and reclaim that hot water temperature's height is different and steam saving amount is different).
Embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but it will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting the scope of the invention.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturers suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Embodiment 1
In the production of a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification, comprises the steps:
Water material mass ratio is that the malt mash of 4.0-4.2:1 is incubated 20 minutes at 50-52 DEG C, and malt mash pH controls between 5.7-6.1; Add 80 DEG C of-95 DEG C of making method after insulation terminates and reclaim hot water, make water material mass ratio be reached for 4.2-4.3:1; Gained malt mash is warming up to the saccharification temperature of 60-65 DEG C, gained malt mash pH is controlled between 5.8-6.0, be incubated 30 minutes; After insulation terminates, be warming up to 70-75 DEG C, be incubated after 30 minutes at this temperature, be warming up to 76-78 DEG C, pour filter vat into or pressure filter carries out wort filtration.
Embodiment 2
In the production of a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification, comprises the steps:
Water material mass ratio is that the malt mash of 3.7-4:1 is incubated 30 minutes at 48-50 DEG C, and malt mash pH controls between 5.4-5.7; Add 85 DEG C of-95 DEG C of making method after insulation terminates and reclaim hot water, make water material mass ratio be reached for 3.8-4.2:1; Gained malt mash is warming up to the saccharification temperature of 62-65 DEG C, gained malt mash pH is controlled between 5.6-5.8, be incubated 40 minutes; After insulation terminates, be warming up to 72-75 DEG C, be incubated after 30 minutes at this temperature, be warming up to 76-78 DEG C, pour filter vat into or pressure filter carries out wort filtration.
Embodiment 3
In the production of a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification, comprises the steps:
Water material mass ratio is that the malt mash of 2.6-3.7:1 is incubated 40 minutes at 46-48 DEG C, and malt mash pH controls between 5.0-5.4; Add 85 DEG C of-95 DEG C of making method after insulation terminates and reclaim hot water, make water material mass ratio be reached for 4.0:1; Gained malt mash is warming up to the saccharification temperature of 62-65 DEG C, gained malt mash pH is controlled between 5.4-5.6, be incubated 60 minutes; After insulation terminates, be warming up to 70-72 DEG C, be incubated after 40 minutes at this temperature, be warming up to 76-78 DEG C, pour filter vat into or pressure filter carries out wort filtration.
Embodiment 4
In the production of a kind of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharification, comprises the steps:
Water material mass ratio is that the malt mash of 2.6-3.7:1 is incubated 60 minutes at 46-48 DEG C, and malt mash pH controls between 5.0-5.4; Add 85 DEG C of-100 DEG C of making method after insulation terminates and reclaim hot water, make water material mass ratio be reached for 3.7-4.3:1; Gained malt mash is warming up to the saccharification temperature of 62-65 DEG C, gained malt mash pH is controlled between 5.4-5.6, be incubated 60 minutes; After insulation terminates, be warming up to 70-72 DEG C, be incubated after 40 minutes at this temperature, be warming up to 76-78 DEG C, pour filter vat into or pressure filter carries out wort filtration.
Experimental example
Syrup is accepted and widely uses by vast beer producers as one of the main auxiliary material of beer production, and beer production is generally to use starch without nitrogen syrup.Use and first must produce whole-malt wheat juice without nitrogen syrup as auxiliary material, not still for yeast growth, fermentation provide enough carbon sources, nitrogenous source, trace element etc., foam and the mouthfeel fullness ratio of beer can also be improved.
The present invention mainly carries out adjusting and optimizing to whole-malt Mashing process, and simultaneously object high-qualityly reduces consumption carrying, and saves beer production cost.
Saccharification principle: saccharifying is mainly divided into breaks down proteins stage and saccharification stage from segmentation, complete under proteolytic enzyme, saccharifying enzyme (α-amylase, beta-amylase) effect respectively, also carry out the decomposition of beta-glucan in the breaks down proteins stage simultaneously; R-enzyme and the solution of boundary dextrinase to amylopectin are propped up and the decomposition of organophosphate.
After two wine with dregs saccharogenic method is terminated by gelatinization, mash in adjunce copper is poured in malt mash and reaches saccharification temperature.Adopt whole-malt to feed intake and can disposablely be mixed with malt meal by mashing water, water material mass ratio controls between 3.7-4.3:1, so breaks down proteins, saccharification decomposition course carry out in same malt mash concentration, pH situation; This kind of process program is reached main saccharification temperature requirement malt mash in brew kettle and is realized by steam heating mode, and process program is relatively simple and direct, handled easily.And the inventive method is breaks down proteins process separates completely with saccharification decomposition course processing condition, breaks down proteins process control water material mass ratio 2.6-3.7:1, pH control at 5.0-5.4; Saccharification decomposition course controls water material mass ratio 3.7-4.3:1, pH controls 5.4-5.6, and the mode improving main saccharification temperature is added by secondary to be brewageed recovery hot water and substitute steam heating and realize temperature-rise period.Slightly discuss two kinds of process programs are excellent respectively below, to select best process program to carry out the production of whole-malt wheat juice or malt beer.The inventive method from the viewpoint of brewage precise controlling and energy-saving and emission-reduction with the obvious advantage, reason is as follows:
First comparatively speaking comparatively saccharifying enzyme (α-amylase, beta-amylase) temperature is low for proteolytic enzyme optimum temperature and deactivation temperature.Proteolytic enzyme optimum temperature is 45 DEG C-52 DEG C, and deactivation temperature is 55 DEG C; α-amylase optimum temperature is 70 DEG C-75 DEG C, and deactivation temperature is 80 DEG C, and beta-amylase optimum temperature is 60 DEG C-65 DEG C, and deactivation temperature is 70 DEG C.Thick mash decomposes the activity being conducive to protected protein enzyme, promotes the decomposition of protein in malt mash, when especially using the malt that dissolving is bad or protein content is high, more should note breaks down proteins process.Concrete analysis data are in table two; Secondly the breaks down proteins stage is different from saccharification stage various enzyme optimum pH scope, and proteolytic enzyme optimal pH comparatively saccharifying enzyme (α-amylase, beta-amylase) is lower.In the breaks down proteins stage, proteolytic enzyme optimal pH is 5.0-5.4; In the saccharification stage, α-amylase optimal pH is 5.6-5.8, and beta-amylase optimal pH is 5.4-5.5.For reaching breaks down proteins optimal pH, usually disposablely in Fructus Hordei Germinatus wine with dregs add a certain amount of food grade acid (in the majority with lactic acid) and reduce Fructus Hordei Germinatus wine with dregs pH, although the technological operation that the water that feeds intake joins in brew kettle once can be met the requirement of breaks down proteins Optimal pH if adopted, but Optimal pH requirement when being difficult to reach saccharification, both are difficult to take into account, so the first technological operation scheme exists many unfavorable factors to quality control.Concrete data are in Table 1-table 3.
Table 1pH and proteolytic relation
The breaks down proteins situation contrast of table 2 different feed liquid ratio
Table 3 amylase (α-amylase, beta-amylase) optimal pH and temperature relation
As can be seen from table 1, table 2 analytical data, in malt mash, water material mass ratio is within the scope of 2.6-3.7:1, and pH controls, between 5.0-5.4, to be conducive to breaks down proteins, can shorten the breaks down proteins time under the prerequisite reaching same breaks down proteins composition; Can find out that saccharification temperature is within the scope of 60 DEG C-70 DEG C from table three analytical data, the respective optimal pH scope of comprehensive α-amylase, beta-amylase, mashing catabolic phase pH controls to be advisable between 5.4-5.6.So control according to enzyme effect optimum pH, the saccharification resolving time can be shortened under the prerequisite reaching same sugar composition.Breaks down proteins process and saccharification decomposition course Discrete control can make proteolytic enzyme, saccharifying enzyme play maximum effect under respective optimum condition, so can also improve raw material leaching yield.
The technique adopting saccharification stage secondary to add recovery hot water raising saccharification temperature also helps reduction steam consumption, reduces production cost.Because present most of beer enterprise all carries out energy recovery, often have superfluous hot water to exist in saccharification workshop section, thus adopt add 80 DEG C of-100 DEG C of techniques reclaim hot water can steam saving consumption to replace steam heating to reach the method for saccharification temperature.
Such as:
It is 11844 kilograms that every pot, whole-malt wheat juice throws Fructus Hordei Germinatus amount, controlling water material mass ratio time in breaks down proteins process is 2.6:1, i.e. 2.6 kg of water/kilogram malt meal, then the amount of water of breaks down proteins process is 2.6 × 11844 kilograms/1 × 103 kilogram/kilolitre=30.8 kilolitre water, in brew kettle, making malt mash pH in breaks down proteins process control between 5.0-5.4 by adding food grade lactic acid, proteolytic enzyme being played a role under optimal pH, malt mash concentration, in saccharifying, water material mass ratio controls at 3.96:1, during saccharification, total Water is 3.96 × 11844 kilograms/1 × 103 kilogram/kilolitre=46.9 kilolitres, need to add 95 DEG C of making method reclaim hot water amounts for (46.9 kilolitre-30.8 kilolitre)=16.1 kilolitres so be transferred to saccharification decomposition course at breaks down proteins end of processing, adding 16.1 kilolitre, 95 DEG C of hot water makes malt mash temperature be elevated to by 48 DEG C of breaks down proteins temperature the saccharification temperature that malt mash temperature is 62.6 DEG C, hot water adds rear saccharification decomposition course malt mash pH and controls between 5.4-5.6 by adding food grade lactic acid, make saccharifying enzyme at optimal pH, play a role under malt mash concentration.
Different water material quality is than steam consumption, cost savings situation:
Table 4 calculates basic data
Table 5 steam, cost savings situation
Can find out that adopting saccharifying to add making method reclaims the mode of hot water from above data calculated, can steam saving amount (1.84-9.74) kg/ kilolitre beer; Heating cost saves (0.29-1.54) unit/kilolitre beer.
Described in above comprehensive, in whole-malt wheat juice saccharification production process, the Discrete control technique that the saccharification adopting breaks down proteins and secondary to add to reclaim hot water to heat up is decomposed not only can improve wort quality and raw material availability, significantly can also reduce the cost that steam heating is brought, the object of process optimization, energy-saving and emission-reduction can be reached, and meet the theory of current lean production, process control schemes is feasible, can use at the enterprise's spread producing wheat juice or beer with whole-malt.
Although illustrate and describe the present invention with specific embodiment, however it will be appreciated that can to make when not deviating from the spirit and scope of the present invention many other change and amendment.Therefore, this means to comprise all such changes and modifications belonged in the scope of the invention in the following claims.
Claims (10)
1. in a whole-malt wheat juice production, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, in whole-malt wheat juice production process, breaks down proteins process and saccharification decomposition course Discrete control are carried out, controls the water material mass ratio in breaks down proteins process and saccharification decomposition course and pH respectively.
2. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, the water material mass ratio controlling malt mash in breaks down proteins process is 2.6-4.2:1, is preferably 2.6-4.0:1, more preferably 2.6-3.7:1.
3. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, control the pH of malt mash in breaks down proteins process at 5.0-6.1, be preferably 5.0-5.7, more preferably 5.0-5.4.
4. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, in breaks down proteins process, malt mash is at 46-52 DEG C of insulation 20-120 minute, be preferably at 47-50 DEG C of insulation 30-90 minute, more preferably at 48-50 DEG C of insulation 30-60 minute.
5. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, after breaks down proteins end of processing, reclaim hot water by adding making method, completely alternative or Some substitute steam heating carries out malt mash temperature-rise period.
6. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, control the water material mass ratio 3.7-4.3:1 of malt mash in saccharification decomposition course, be preferably 3.8-4.2:1, more preferably 4.0:1.
7. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, it is characterized in that, control the pH of malt mash in saccharification decomposition course at 4.5-6.0, be preferably 5.4-5.8, more preferably 5.4-5.6.
8. in a kind of whole-malt wheat juice production according to claim 1, Discrete control method is decomposed in breaks down proteins and saccharification, and it is characterized in that, in saccharification decomposition course, malt mash is at 60-70 DEG C of insulation 20-120 minute, afterwards at 70-80 DEG C of insulation 10-90 minute; Preferably at 60-65 DEG C of insulation 30-90 minute, afterwards at 70-75 DEG C of insulation 20-60 minute; Preferred at 62-65 DEG C of insulation 20-60 minute further, afterwards at 70-72 DEG C of insulation 20-40 minute.
9. in a kind of whole-malt wheat juice production according to claim 5, Discrete control method is decomposed in breaks down proteins and saccharification, and it is characterized in that, the temperature that described making method reclaims hot water is 80 DEG C-100 DEG C.
10. a kind of whole-malt wheat juice according to claim 1 produce in breaks down proteins and saccharification decompose Discrete control method, it is characterized in that, after saccharification decomposition course terminates, pour gained feed liquid into filter vat or pressure filter carries out wort filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610086352.2A CN105482932A (en) | 2016-02-15 | 2016-02-15 | Subdivision control method for proteolysis and saccharification in whole-malt juice production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610086352.2A CN105482932A (en) | 2016-02-15 | 2016-02-15 | Subdivision control method for proteolysis and saccharification in whole-malt juice production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105482932A true CN105482932A (en) | 2016-04-13 |
Family
ID=55670214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610086352.2A Pending CN105482932A (en) | 2016-02-15 | 2016-02-15 | Subdivision control method for proteolysis and saccharification in whole-malt juice production |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105482932A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334022A (en) * | 2017-07-14 | 2017-11-10 | 李辉 | A kind of preparation method rich in the former wine drink of beta glucan |
| CN109135977A (en) * | 2018-10-16 | 2019-01-04 | 青岛啤酒股份有限公司 | The refreshing type whole wheat Pilsen malt formula of hardship, gained beer and preparation method thereof |
| CN109181924A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen and preparation method thereof |
| CN109181921A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| WO2020078128A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Bitter-refreshing whole wheat pilsener beer and preparation method thereof |
| WO2020078124A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor |
| WO2020078123A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Hop aroma-type wholewheat pilsner beer and preparation method therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845371A (en) * | 2010-05-20 | 2010-09-29 | 青岛啤酒股份有限公司 | Preparation method of high-concentration malt wort |
-
2016
- 2016-02-15 CN CN201610086352.2A patent/CN105482932A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845371A (en) * | 2010-05-20 | 2010-09-29 | 青岛啤酒股份有限公司 | Preparation method of high-concentration malt wort |
Non-Patent Citations (3)
| Title |
|---|
| 刘秀强: "啤酒糖化生产中pH值的调控", 《江苏食品与发酵》 * |
| 周广田: "《现代啤酒工艺技术》", 31 July 2007 * |
| 秦耀宗: "《啤酒工艺学》", 30 April 2004 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334022A (en) * | 2017-07-14 | 2017-11-10 | 李辉 | A kind of preparation method rich in the former wine drink of beta glucan |
| CN109135977A (en) * | 2018-10-16 | 2019-01-04 | 青岛啤酒股份有限公司 | The refreshing type whole wheat Pilsen malt formula of hardship, gained beer and preparation method thereof |
| CN109181924A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen and preparation method thereof |
| CN109181921A (en) * | 2018-10-16 | 2019-01-11 | 青岛啤酒股份有限公司 | Alcohol ester coordination type whole wheat Pilsen malt formula, gained beer and preparation method thereof |
| WO2020078128A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Bitter-refreshing whole wheat pilsener beer and preparation method thereof |
| WO2020078126A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor |
| WO2020078124A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor |
| WO2020078123A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Hop aroma-type wholewheat pilsner beer and preparation method therefor |
| WO2020078129A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Malt formula of bitter and refreshing-type whole wheat pilsener, resultant beer and preparation method therefor |
| WO2020078127A1 (en) * | 2018-10-16 | 2020-04-23 | 青岛啤酒股份有限公司 | Alcohol-ester coordinated whole-wheat pilsner beer malt formula, obtained beer and preparation method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105482932A (en) | Subdivision control method for proteolysis and saccharification in whole-malt juice production | |
| US9145537B2 (en) | Mashing process | |
| CN103242996B (en) | Compound enzyme for bear | |
| CN101824402B (en) | Method for enhancing stability of beer brewing technique and dedicated complex enzyme thereof | |
| CN100335606C (en) | Process for producing fermented malt drink | |
| CN111500556A (en) | Complex enzyme preparation for improving and stabilizing beer fermentation degree and application thereof | |
| CN103074193A (en) | Dry yellow wine and preparation method thereof | |
| CN101085951B (en) | Method of manufacturing beer | |
| CN106912889B (en) | Soy sauce brewing method | |
| CN104560505B (en) | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique | |
| CN101463346B (en) | Enzyme composition and use thereof in beer brewing | |
| CN114106975A (en) | Method for brewing vinegar by using horizontal roller solid-state fermentation tank in fed-batch mode | |
| CN106235262A (en) | A kind of method utilizing yeast autolysis fermenting and producing soy sauce | |
| CN101676375A (en) | Method for brewing wheat beer by using ungerminated wheat for matching with wheat malt | |
| US20110195149A1 (en) | Brewing process | |
| CN1306019C (en) | Prepn process of dry beer of oat | |
| CN106306782A (en) | Process for production of Buzha beverage from cereal | |
| CN106434767B (en) | Method for producing industrial alcohol by using secondary starch slurry and cassava powder | |
| CN101691564A (en) | Fungal alpha-amylase by liquid fermentation and preparation method thereof | |
| CN105255623B (en) | A kind of production method containing low fermentable carbohydrate barley juice of beer | |
| CN106854666B (en) | Method for preparing edible alcohol from konjac flying powder | |
| CN108384681A (en) | A kind of homoamino acid state nitrogen yellow rice wine and preparation method thereof | |
| CN107686853B (en) | Method for preparing ultrahigh maltose syrup by multi-enzyme method | |
| JP3084396B2 (en) | A method for producing alcoholic beverages using unsteamed raw materials | |
| CN115926915B (en) | Method for liquid fermentation of rice wine by using compound enzyme preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |
|
| RJ01 | Rejection of invention patent application after publication |