CN109628246B - Beer yeast rapid fermentation method and application thereof - Google Patents
Beer yeast rapid fermentation method and application thereof Download PDFInfo
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- CN109628246B CN109628246B CN201910145608.6A CN201910145608A CN109628246B CN 109628246 B CN109628246 B CN 109628246B CN 201910145608 A CN201910145608 A CN 201910145608A CN 109628246 B CN109628246 B CN 109628246B
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- 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
- C12C11/00—Fermentation processes for beer
Abstract
The invention relates to a rapid beer yeast fermentation method and application thereof, belonging to the technical field of beer brewing processes. The method comprises the following steps: pre-expanding culture: sequentially carrying out primary amplification culture and secondary amplification culture on the yeast; three-stage propagation: adding nutrition-enhancing wort during three-stage propagation, cooling to-2-5 ℃ when the yeast in the propagation liquid is propagated to 40-80 million/ml, and storing the propagation liquid for later use; starting propagation: activating the yeast of the culture expanding solution to be refrigerated; fermentation production: mixing the culture expanding solution activated by the yeast and the culture expanding wort, and feeding the mixture into a fermentation tank for fermentation production. According to the rapid fermentation method of the beer yeast, the nutrition-enhancing wort is added during the expanding culture of the three-stage expanding culture tank, and the increase of the number of the yeast is strictly controlled in the expanding culture process of the three-stage tank; the activity of the yeast after the yeast is transformed into large production is ensured by activating the preserved yeast in advance before use, so that the problems that the performance of the yeast is easy to decline and the preservation time is too short when the yeast is preserved in a workshop are effectively solved.
Description
Technical Field
The invention relates to the technical field of beer brewing processes, in particular to a rapid beer yeast fermentation method and application thereof.
Background
The condition of yeast shortage can occur in the daily production process of the beer industry, particularly in the busy production season, the condition that the production plan is temporarily increased or workshop yeast shortage is caused by other reasons can occur, so that the smooth completion of the production plan is influenced, and even the condition that the market is short of goods is caused.
When the yeast in a workshop is in short supply, if yeast expanding culture is restarted, expanding culture needs to be started from a test tube stage in a laboratory, and about 8 to 9 days are needed from expanding culture to a fermentation tank, so that production and market supply are affected; if the rejected high-generation yeast or abnormal yeast is used for production, the flavor quality of the beer is adversely affected due to the severe degradation of the yeast performance, so that the flavor consistency of the finished beer is affected; if the yeast is refrigerated under the existing conditions in a workshop, the storage time and the yeast performance of the yeast are difficult to be ensured.
Disclosure of Invention
Therefore, the method for rapidly fermenting the beer yeast is needed to solve the problems, the method can realize rapid fermentation, effectively solves the problem that the beer quality is badly influenced by continuously using high-generation yeast or abnormal yeast in the short supply of the yeast in the original beer enterprises, ensures the product quality and ensures the normal supply of the market.
A beer yeast rapid fermentation method comprises the following steps:
pre-expanding culture: sequentially carrying out primary amplification culture and secondary amplification culture on the yeast;
three-stage propagation: adding nutrition-enhancing wort during three-stage propagation, cooling to-2-5 ℃ when the yeast in the propagation liquid is propagated to 40-80 million/ml, and storing the propagation liquid for later use;
starting the expanding culture: activating the culture expanding liquid yeast for cold storage;
fermentation production: mixing the culture expanding solution after the yeast activation treatment with the culture expanding wort, and feeding the mixture into a fermentation tank for fermentation production.
According to the beer yeast rapid fermentation method, the nutrition-enhancing wort is added during the expanding culture of the yeast three-stage expanding culture tank, and the increase of the number of the yeast is strictly controlled in the expanding culture process of the three-stage tank; the activity of the yeast after the yeast is transformed into large production is ensured by activating the preserved yeast in advance before use, so that the problems that the performance of the yeast is easy to decline and the preservation time is too short during the preservation in a workshop are effectively solved.
Namely, the invention saves the time of 7 to 8 days required for expanding culture from a laboratory stage to a third-stage expanding culture tank again by storing the expanding culture yeast in the third-stage expanding culture tank, thereby realizing the rapid fermentation production of the yeast.
In one embodiment, in the three-stage propagation step, 3-5 m is used3The second-stage propagation liquid is transferred into a third-stage propagation tank, and 10-20 m of the second-stage propagation liquid is added3The nutrient-enhanced wort is subjected to yeast propagation.
In one embodiment, the nutrition-enhanced wort has a wort concentration of 12-13 degrees, an alpha-amino nitrogen content of more than or equal to 180mg/100ml, a calcium ion content of 80-110 ppm, and a zinc ion content of 0.3-0.4 ppm. The alpha-amino nitrogen is low molecular nitrogen of amino acids, is a main element constituting yeast cell protein and ribozyme, and is an essential nutrient for yeast development. The nutrient-enhancing wort is added into the culture expanding solution to provide required nutrients for the yeast in low-temperature dormancy, and the effect is better.
In one embodiment, in the three-stage propagation step, the sugar degree of the propagation liquid is not lower than 8 degrees before cooling.
In one embodiment, in the three-stage propagation step, the temperature is reduced to a predetermined temperature within 6 hours.
In one embodiment, in the three-stage expanding culture step, the expanding culture solution is refrigerated under the conditions that the temperature is-2 to 5 ℃ and the pressure is 0.01 to 0.05 MPa.
In one embodiment, the temperature fluctuation during the refrigeration process is controlled within ± 1 ℃.
In one embodiment, in the step of enabling propagation, the activation treatment specifically includes: and filling sterile air into the culture expanding solution and stirring for 30-60 min at the same time.
In one embodiment, in the fermentation production step, 13-25 m is added3Expanding culture solution activated by yeast and 50-100 m3Mixing the culture expanding wort and the culture expanding wort.
The invention also discloses application of the beer yeast rapid fermentation method in a beer brewing process.
Compared with the prior art, the invention has the following beneficial effects:
according to the rapid fermentation method of the beer yeast, the nutrition-enhancing wort is added during the amplification culture in the three-stage amplification culture tank, and the increase of the number of the yeast and the sugar reduction of the wort are strictly controlled in the amplification culture process of the three-stage tank; the activity of the yeast after the yeast is transformed into large production is ensured by activating the preserved yeast in advance before use, so that the problems that the performance of the yeast is easy to decline and the preservation time is too short during the preservation in a workshop are effectively solved.
The beer yeast rapid fermentation method can still have enough fresh expanding culture yeast for use under the condition that yeast is not expanded from a laboratory stage again when the yeast produced in a workshop is in shortage or abnormal. The method saves the required expanding culture time (about 7 to 8 days) from the laboratory test tube stage expanding culture to the workshop third-stage expanding culture tank, and effectively solves the problem that the prior beer enterprises continue to use high-generation yeast or abnormal yeast to produce beer in shortage so as to have bad influence on the quality of the beer. Not only ensures the product quality, but also ensures the normal supply of the market.
In addition, the beer yeast rapid fermentation method strictly controls the increase of the number of the yeast, the sugar reduction condition of the wort and the rapid cooling in the three-stage tank expanding culture process, and provides the required nutrition for the yeast in the low-temperature dormancy; meanwhile, the temperature fluctuation is strictly controlled in the storage period, the physiological damage and the performance degradation of the yeast are avoided, a very good yeast activity maintaining effect is achieved, and the yeast can be stored for 90 days at most.
The application of the rapid beer yeast fermentation method in the beer brewing process solves the production problem of beer enterprises in short supply of yeast, and also effectively solves the problem of adverse effect on beer quality caused by the use of high-generation or abnormal yeast in short supply of yeast in the original beer enterprises.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
In the following examples, the order of propagation of each yeast is as follows: the test tube is preserved in the small triangular flask for 1 day → the large triangular flask for 1 day → the Ka's tank for 1 day → the first stage propagation tank for 1 day → the second stage propagation tank for 1 day → the third stage propagation tank for preservation; the process from expanding culture to the third stage expanding culture tank needs 7 to 8 days.
Example 1
A beer yeast rapid fermentation method comprises the following steps:
1. pre-expanding culture.
Sequentially carrying out primary propagation and secondary propagation on the yeast according to conventional production, which comprises the following steps:
the yeast propagation is carried out in advance in the normal production of beer, and the yeast propagation is carried out from an experimental test tube to a third-stage propagation tank (13-25 m)3)。
In normal production, 2 pots of expanding culture wort are produced according to the expanding culture schedule. Taking 80-120 liters of wort for expanding culture in the pot 1, sterilizing and then carrying out expanding culture in the expanding culture steps from a test tube to a Karl-can; 4 days later, arranging the second pot for expanding culture of wheat juice and taking 4-5 m3And after sterilization, the method is used for implementing the expanding culture of the first-stage expanding culture tank and the second-stage expanding culture tank.
2. And (5) three-stage propagation.
1) Arranging on day 7 to enhance the production of nutritional wheat juice, and taking 10-20 m3Is used for the three-stage expanding culture tank expanding culture. Wherein the nutrient-enriched wort is prepared from whole malt, the concentration of the original wort is controlled at 12-13 deg.C, and ZnSO is added during the preparation of the wort4In an amount of 1.2 g/m3Wort, CaSO4.2H2O is added at a rate of 10.23kg/m3Wort; ensuring the final wort original concentration of 12-13.0 degree and alpha-amino nitrogen contentNot less than 180mg/100ml, calcium ion content of 80-110 ppm, and zinc ion content of 0.3-0.4 ppm.
2) And (3) carrying out expanding culture on the yeast in a three-stage expanding culture tank for 25 hours, when the quantity of the yeast is expanded to 60 million/ml, and when the sugar degree of an expanding culture solution is 9 ℃, rapidly cooling the three-stage expanding culture tank to 2 ℃ within 6 hours, then refrigerating the three-stage expanding culture tank for 50 days at the temperature of 2 ℃ and under the pressure of 0.01 to 0.05MPa, and controlling the temperature of the expanding culture solution to be 2 +/-1 ℃ during the whole storage period.
3. And starting propagation.
And (3) filling sterile air into the culture expanding liquid refrigerated for 50 days in advance and stirring for 30-60 min at the same time, and activating the yeast.
4. And (5) fermentation production.
Mixing the culture expanding liquid of the yeast activated three-stage culture expanding tank with 1 pot with the volume of 50-100 m3Fermenting in a fermentation tank together with the expanded wort, and adding 4 pots with a volume of 50-100 m after 1 day3Expanding culture of the wort until the whole tank is fermented.
Example 2
A rapid beer yeast fermentation method is basically the same as the method of the embodiment 1, and the differences are only that: in the three-stage expanding culture step, the temperature is reduced to 2 ℃ within 24 hours, then the culture solution is stored for 30 days under the conditions of the temperature of 2 ℃ and the pressure of 0.01 to 0.05MPa, and the temperature of the whole storage period of the expanding culture solution is controlled to be 2 +/-3 ℃.
Example 3
A rapid beer yeast fermentation method is basically the same as the method of the embodiment 1, and the differences are only that: the third-stage expanding culture solution is started after being refrigerated for 90 days.
Comparative example 1
A rapid beer yeast fermentation method is basically the same as the method of the embodiment 1, and the differences are only that: in the third stage of expanding culture, the nutrient-enhancing wort is not added.
Comparative example 2
A rapid beer yeast fermentation method is basically the same as the method of the embodiment 1, and the differences are only that: in the third stage of expanding culture, the temperature is reduced and the yeast is refrigerated when the yeast is expanded in the third stage of expanding culture tank for 32 hours and the quantity is increased to 120 million/ml.
Examples of the experiments
The methods of the above examples and comparative examples were all tested using the same yeast strain of Zhujiang beer FJ11 (source: screened Zymyces mujiang beer-producing yeast).
The 0 generation yeasts of examples, comparative example 1 and comparative example 2 were evaluated for their yeast performance by AP yeast acidification ability, and the performance of the 0 generation yeast after 50 days storage was evaluated for 3 different process yeasts, and the results are shown in the following table:
TABLE 1 test results of AP acidification ability of yeast of 0 generation in examples and comparative examples
Attached: the Zhujiang beer FJ11 yeast strain has the following AP acidification capacity value standard:
the AP value is more than or equal to 2.5, and the yeast has normal performance;
the yeast performance is primarily degraded when the AP value is more than 2.5 and more than or equal to 2.4;
the yeast with the AP value more than 2.4 and more than or equal to 2.2 has obviously degraded performance, and the risk of generating adverse effect on the flavor of the beer finished product can be generated when the yeast is continuously used;
the AP value <2.2 yeast performance was severely degraded and could not be used for further production.
As can be seen from the results in Table 1, the rapid fermentation was carried out according to the method of example 1 of the present invention, the acidification capability of the 0 generation yeast strain was 2.65, which is at the same level as the acidification capability of the normal propagation of fresh 0 generation yeast strain of Zhujiang beer FJ 11;
when the method of the embodiment 2 and the embodiment 3 of the invention is used for rapid fermentation, the AP acidification capability values of the 0 generation yeast are still larger than 2.50, which shows that the acidification capability of the 0 generation yeast of the rapid fermentation process implemented by the invention is still at a normal level and the yeast performance degradation phenomenon does not occur.
The comparative example 1 is substantially the same as the example 1 except that: in the third stage of expanding culture, the nutrient-enhancing wort is not added. The AP acidification capacity value of the 0 generation yeast is only 2.36, which shows that the yeast has obvious degradation on the performance; the flavor of the finished beer product is adversely affected by the continuous use of the beer.
The comparative example 2 is substantially the same as the example 1 except that: in the third stage of expanding culture, the temperature is reduced and the yeast is refrigerated when the yeast is expanded in the third stage of expanding culture tank for 32 hours and the quantity is increased to 120 million/ml. The AP acidification capacity value of the 0 generation yeast is only 2.29, which shows that the yeast has obvious degradation on the performance; the flavor of the finished beer product is adversely affected by the continuous use of the beer.
Through the test comparison results of the examples 1, 2 and 3 and the comparative examples 1 and 2, the performance of the 0 generation yeast of the rapid fermentation process implemented according to the embodiment of the method is obviously superior to that of the 0 generation yeast of the comparative example, and the performance of the yeast is still at a normal level without fading phenomenon. The yeast performance of the 0 generation yeast of comparative examples 1 and 2, which is not processed by the method of the present invention, has been significantly deteriorated, and the flavor of the final beer product is adversely affected when the yeast is continuously used for brewing beer.
The invention effectively solves the production problem of beer enterprises in short supply of yeast and also effectively solves the problem of bad influence on beer quality caused by using high-generation or performance-degraded yeast in short supply of yeast in the original beer enterprises.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (9)
1. A beer yeast rapid fermentation method is characterized by comprising the following steps:
pre-expanding culture: sequentially carrying out primary amplification culture and secondary amplification culture on the yeast;
three-stage expanding culture: adding nutrition-enhancing wort during three-stage propagation, cooling to-2-5 ℃ when yeast in the propagation liquid is propagated to 40-80 million/ml, and storing the propagation liquid for later use, wherein in the nutrition-enhancing wort, the concentration of the wort is 12-13 ℃, the alpha-amino nitrogen content is more than or equal to 180mg/100ml, the calcium ion content is 80-110 ppm, and the zinc ion content is 0.3-0.4 ppm;
starting propagation: activating the yeast of the culture expanding solution to be refrigerated;
fermentation production: mixing the culture expanding solution activated by the yeast and the culture expanding wort, and feeding the mixture into a fermentation tank for fermentation production.
2. The method for rapidly fermenting a lager brewing yeast according to claim 1, wherein in the third stage of propagation, 3 to 5m is added3The second-stage propagation liquid is transferred into a third-stage propagation tank, and 10-20 m of the second-stage propagation liquid is added3The nutrient-enhanced wort is subjected to yeast propagation.
3. The method for rapidly fermenting a lager brewing yeast according to claim 1, wherein in the third stage of propagation, the sugar degree of the propagation solution is not less than 8 degrees before cooling.
4. The method for rapidly fermenting a lager brewing yeast according to claim 1, wherein in the third stage of propagation, the temperature is decreased to a predetermined temperature within 6 hours.
5. The method for rapidly fermenting a brewer's yeast according to claim 1, wherein in the three-stage propagation step, the propagation liquid is refrigerated under the conditions of-2 to 5 ℃ and 0.01 to 0.05 MPa.
6. The method for rapidly starting fermentation of brewer's yeast according to claim 5, wherein the temperature fluctuation during said cold storage is controlled within ± 1 ℃.
7. The method for rapidly fermenting a brewer's yeast according to claim 1, wherein in the step of initiating culture expansion, the activation treatment is specifically as follows: and filling sterile air into the culture expanding solution and stirring for 30-60 min at the same time.
8. The rapid fermentation method of brewer's yeast according to claim 1, wherein in the fermentation production step, 13-25 m is added3Expanding culture solution after yeast activation treatment and 50-100 m3Mixing the expanding culture wort and the culture medium.
9. Use of the method for rapid fermentation of lager brewing yeast according to any one of claims 1 to 8 in beer brewing process.
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| FR2878253B1 (en) * | 2004-11-19 | 2013-08-02 | Lallemand Sas | MEANS FOR IMPROVING THE FERMENTARILY CAPACITIES OF ACTIVE YEASTS AND THEIR APPLICATIONS |
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| CN101565662A (en) * | 2008-04-23 | 2009-10-28 | 济南百脉泉啤酒饮品有限公司 | Preparation method of beer by secondary fermentation in vessel |
| CN103589549A (en) * | 2013-10-16 | 2014-02-19 | 江苏大富豪酿酒科技发展有限公司 | Production method for draft beer |
| CN107937291A (en) * | 2017-12-22 | 2018-04-20 | 广州南沙珠江啤酒有限公司 | A kind of wheat juice and its preparation process for yeast spread cultivation |
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