CN110272788A - A kind of malt beer and its composite yeast brewage process - Google Patents
A kind of malt beer and its composite yeast brewage process Download PDFInfo
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- CN110272788A CN110272788A CN201910584959.7A CN201910584959A CN110272788A CN 110272788 A CN110272788 A CN 110272788A CN 201910584959 A CN201910584959 A CN 201910584959A CN 110272788 A CN110272788 A CN 110272788A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 70
- 235000013405 beer Nutrition 0.000 title claims abstract description 62
- 239000002131 composite material Substances 0.000 title claims abstract description 44
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 55
- 235000021307 Triticum Nutrition 0.000 claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 125000003118 aryl group Chemical group 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- 239000013049 sediment Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 14
- 238000001514 detection method Methods 0.000 claims description 10
- 238000006192 iodination reaction Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000009790 rate-determining step (RDS) Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 230000007717 exclusion Effects 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 15
- 239000007788 liquid Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000130 stem cell Anatomy 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C7/042—Mixing malt with water
-
- 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
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
- C12C7/165—Lautering, i.e. clarifying wort by straining in mash filters
-
- 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
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of composite yeast brewage process of malt beer.The technique includes: that (1) mixes fructus hordei germinatus with water, and gradient increased temperature is saccharified, and obtains mellow solution of saccharification after the completion；(2) mellow solution of saccharification is filtered, respectively former wheat juice and vinasse；(3) vinasse are subjected to soaking and washing with water, filtered after the completion, the water filtered out and former wheat juice are mixed, former wheat juice must be mixed；(4) it to addition bitter flower in original wheat juice is mixed, then carries out heating and boils, boil end of a period addition aromatic beer and spend, and former wheat juice standing will be mixed；(5) the mixing original wheat juice temperature after control is stood, adds composite yeast and ferments, and goes out wine after fermentation, after sediment exclusion to get malt beer.The composite yeast brewage process of the malt beer is fermented by composite yeast, so that the superior grade of the organoleptic properties of beer and physical and chemical index and meeting national standard, has reached higher level.
Description
Technical field
The invention belongs to beer fields, and in particular to a kind of composite yeast brewage process of malt beer.
Background technique
Beer be using fructus hordei germinatus as primary raw material, and add hops, by liquid be gelatinized and be saccharified, using liquid state fermentation
And it is brewed into.Its alcohol content is lower, being rich in nutrition containing carbon dioxide.It is containing there are many amino acid, vitamin, low point
Sub- sugar, inorganic salts and various enzymes, these nutritional ingredient human bodies are easy to be absorbed and utilized.
And existing beer taste tends not to reach unified: rouge fragrance beer outstanding, not mellow enough the exquisiteness of mouthfeel；Mouthful
The beer rouge fragrance for feeling mellow exquisiteness is not again good enough.Therefore it still needs to be further optimized the mouthfeel of beer.
Summary of the invention
Of the existing technology in order to solve the problems, such as, the present invention provides a kind of composite yeasts of malt beer to make work
Skill.The composite yeast brewage process of the malt beer is fermented by composite yeast, so that the organoleptic properties and physics and chemistry of beer
The superior grade of index and national standard can be met, reach higher level.
The scheme of the invention is providing a kind of composite yeast brewage process of malt beer, include the following steps:
(1) fructus hordei germinatus is mixed with water, gradient increased temperature is saccharified, and obtains mellow solution of saccharification after the completion；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with water, filtered after the completion, by the water filtered out and step (2) institute
Former wheat juice mixing is obtained, former wheat juice must be mixed；
(4) it to addition bitter flower in original wheat juice is mixed obtained by step (3), then carries out heating and boils, boil end of a period and add
Enter aromatic beer flower, and former wheat juice will be mixed and stood；
(5) the mixing original wheat juice temperature after rate-determining steps (4) are stood, adds composite yeast and ferments, and fermentation is completed
Afterwards, wine is gone out after sediment exclusion to get malt beer.
Preferably, in step (1), the fructus hordei germinatus is crushed to 40~60 mesh；The weight ratio of the fructus hordei germinatus and water is
1:4~5.
Preferably, in step (1), the mode of the gradient increased temperature are as follows: first 48~50 DEG C are heated to from room temperature, heat preservation 30~
35min is again heated to 62~64 DEG C, keeps the temperature 30~35min, continues to be heated to 70~72 DEG C, when iodination reaction is complete, finally
It is heated to 78~80 DEG C.
Preferably, in step (3), the temperature of soaking and washing water is 78~80 DEG C.It will be obtained by the water that filtered out and step (2)
The mixing of former wheat juice, can solve the problems, such as former wheat juice point deficiency.
Preferably, in step (4), the additive amount of the bitter flower is 1.4~2.4kg/KL.
Preferably, in step (4), the additive amount of the aromatic beer flower is 1.2~2.0kg/KL.
Preferably, in step (4), the temperature boiled that heats is 99~103 DEG C, and boiling time is 90~100min.
Preferably, in step (5), the composite yeast is the combination that top yeast and bottom yeast are 1:1 by weight,
The dosage of composite yeast is the 1.0~1.5wt% for mixing former wheat juice.It needs to be explained further, according to ferment after fermentation
Yeast can be divided into top yeast and bottom yeast by mother cell movable state in fermentation liquid.Top yeast is also known as Ai Er ferment
Mother, during the fermentation, yeast float to fermentation liquid upper layer with carbon dioxide, fermentation when ending a large amount of yeast suspensions in fermentation liquid
Face forms bubble lid.Bottom yeast is also known as glug yeast, and a large amount of yeast when ending that ferment are agglomerated in fermentation liquid bottom.
Preferably, in step (5), the mixing original wheat juice after step (4) are stood cools to 16~24 through over-heat-exchanger
DEG C, it adds composite yeast and ferments under the conditions of 0.15~0.17MPa, when the degree of fermentation is up to 68~72%, carry out pol
Detection, when pol no longer declines, is cooled to 2~4 DEG C for system, fermentation ends.
Based on the same technical idea, the present invention also provides a kind of wheats being prepared by the composite yeast brewage process
Bud beer.
The invention has the benefit that
By saccharification, filtering, hops and compound is added in the composite yeast brewage process of malt beer of the present invention
Zymotechnique, not only rouge fragrance is prominent for obtained malt beer, but also mellow exquisiteness, and due to using composite yeast, so that when fermentation
Between shorten about 5 days compared with prior art.Through sense organ and physicochemical property detection display: transparency, turbidity, form, holding property of bubble and perfume (or spice)
Gas and the superior grade of taste index；Alcoholic strength, total acid, lead, Sharpe door bacterium and staphylococcus aureus index also meet national standard rule
It is fixed, reach higher level.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of composite yeast brewage process of malt beer, include the following steps:
(1) fructus hordei germinatus is crushed to 40~45 mesh, and is mixed with water by the weight ratio of 1:5；48 DEG C first are heated to from room temperature,
35min is kept the temperature, is again heated to 62 DEG C, 35min is kept the temperature, continues to be heated to 70 DEG C, when iodination reaction is complete, be finally heated to 80
DEG C, mellow solution of saccharification is obtained after the completion of the saccharification；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with 78 DEG C of water, filtered after the completion, by the water filtered out and step
Suddenly former wheat juice mixing obtained by (2), must mix former wheat juice；
(4) to addition bitter flower in former wheat juice is mixed obtained by step (3), the additive amount of the bitter flower is 1.4kg/
Then KL boils 100min under the conditions of 99 DEG C, boil end of a period and aromatic beer flower is added, the additive amount of the aromatic beer flower is
2.0kg/KL, and former wheat juice will be mixed and pour into whirlpool tank, stand 10 minutes；
(5) the mixing original wheat juice after standing step (4) cools to 16 DEG C through over-heat-exchanger, adds answering for 1wt%
Yeast is closed, the composite yeast is the combination that top yeast and bottom yeast are 1:1 by weight, starts to ferment, and is controlled
Fermentation pressure is 0.17MPa, when the degree of fermentation is up to 68%, carries out pol detection and is cooled to system when pol no longer declines
4 DEG C, fermentation ends at this time go out wine to get malt beer after sediment exclusion.
Embodiment 2
The present embodiment provides a kind of composite yeast brewage process of malt beer, include the following steps:
(1) fructus hordei germinatus is crushed to 55~60 mesh, and is mixed with water by the weight ratio of 1:4；50 DEG C first are heated to from room temperature,
30min is kept the temperature, is again heated to 64 DEG C, 30min is kept the temperature, continues to be heated to 72 DEG C, when iodination reaction is complete, be finally heated to 78
DEG C, mellow solution of saccharification is obtained after the completion of the saccharification；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with 80 DEG C of water, filtered after the completion, by the water filtered out and step
Suddenly former wheat juice mixing obtained by (2), must mix former wheat juice；
(4) to addition bitter flower in former wheat juice is mixed obtained by step (3), the additive amount of the bitter flower is 2.4kg/
Then KL boils 90min under the conditions of 103 DEG C, boil end of a period and aromatic beer flower is added, the additive amount of the aromatic beer flower is
1.2kg/KL, and former wheat juice will be mixed and pour into whirlpool tank, stand 10 minutes；
(5) the mixing original wheat juice after standing step (4) cools to 24 DEG C through over-heat-exchanger, adds 1.5wt%'s
Composite yeast, the composite yeast are the combination that top yeast and bottom yeast are 1:1 by weight, start to ferment, control
System fermentation pressure is 0.15MPa, when the degree of fermentation is up to 72%, carries out pol detection and system cools down when pol no longer declines
To 2 DEG C, fermentation ends at this time go out wine to get malt beer after sediment exclusion.
Embodiment 3
The present embodiment provides a kind of composite yeast brewage process of malt beer, include the following steps:
(1) fructus hordei germinatus is crushed to 45~55 mesh, and is mixed with water by the weight ratio of 1:4.5；First 49 are heated to from room temperature
DEG C, 32min is kept the temperature, is again heated to 63 DEG C, 33min is kept the temperature, continues to be heated to 71 DEG C, it is final to heat when iodination reaction is complete
To 79 DEG C, mellow solution of saccharification is obtained after the completion of the saccharification；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with 79 DEG C of water, filtered after the completion, by the water filtered out and step
Suddenly former wheat juice mixing obtained by (2), must mix former wheat juice；
(4) to addition bitter flower in former wheat juice is mixed obtained by step (3), the additive amount of the bitter flower is 1.9kg/
Then KL boils 95min under the conditions of 101 DEG C, boil end of a period and aromatic beer flower is added, the additive amount of the aromatic beer flower is
1.6kg/KL, and former wheat juice will be mixed and pour into whirlpool tank, stand 10 minutes；
(5) the mixing original wheat juice after standing step (4) cools to 20 DEG C through over-heat-exchanger, adds 1.2wt%'s
Composite yeast, the composite yeast are the combination that top yeast and bottom yeast are 1:1 by weight, start to ferment, control
System fermentation pressure is 0.16MPa, when the degree of fermentation is up to 70%, carries out pol detection and system cools down when pol no longer declines
To 3 DEG C, fermentation ends at this time go out wine to get malt beer after sediment exclusion.
Comparative example 1
This comparative example provides a kind of composite yeast brewage process of malt beer, includes the following steps:
(1) fructus hordei germinatus is crushed to 45~55 mesh, and is mixed with water by the weight ratio of 1:4.5；First 49 are heated to from room temperature
DEG C, 32min is kept the temperature, is again heated to 63 DEG C, 33min is kept the temperature, continues to be heated to 71 DEG C, it is final to heat when iodination reaction is complete
To 79 DEG C, mellow solution of saccharification is obtained after the completion of the saccharification；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with 79 DEG C of water, filtered after the completion, by the water filtered out and step
Suddenly former wheat juice mixing obtained by (2), must mix former wheat juice；
(4) to addition bitter flower in former wheat juice is mixed obtained by step (3), the additive amount of the bitter flower is 1.9kg/
Then KL boils 95min under the conditions of 101 DEG C, boil end of a period and aromatic beer flower is added, the additive amount of the aromatic beer flower is
1.6kg/KL, and former wheat juice will be mixed and pour into whirlpool tank, stand 10 minutes；
(5) the mixing original wheat juice after standing step (4) cools to 20 DEG C through over-heat-exchanger, adds 0.6wt%'s
Top yeast starts to ferment, and control fermentation pressure is 0.16MPa, when the degree of fermentation is up to 70%, carries out pol detection, when
When pol no longer declines, system is cooled to 3 DEG C, at this time fermentation ends, wine is gone out after sediment exclusion to get malt beer.
The difference of this comparative example and embodiment 3 is that in step (5), this comparative example only adds top yeast, other operations
And technological parameter is constant.
Comparative example 2
This comparative example provides a kind of composite yeast brewage process of malt beer, includes the following steps:
(1) fructus hordei germinatus is crushed to 45~55 mesh, and is mixed with water by the weight ratio of 1:4.5；First 49 are heated to from room temperature
DEG C, 32min is kept the temperature, is again heated to 63 DEG C, 33min is kept the temperature, continues to be heated to 71 DEG C, it is final to heat when iodination reaction is complete
To 79 DEG C, mellow solution of saccharification is obtained after the completion of the saccharification；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with 79 DEG C of water, filtered after the completion, by the water filtered out and step
Suddenly former wheat juice mixing obtained by (2), must mix former wheat juice；
(4) to addition bitter flower in former wheat juice is mixed obtained by step (3), the additive amount of the bitter flower is 1.9kg/
Then KL boils 95min under the conditions of 101 DEG C, boil end of a period and aromatic beer flower is added, the additive amount of the aromatic beer flower is
1.6kg/KL, and former wheat juice will be mixed and pour into whirlpool tank, stand 10 minutes；
(5) the mixing original wheat juice after standing step (4) cools to 20 DEG C through over-heat-exchanger, adds 0.6wt%'s
Bottom yeast starts to ferment, and control fermentation pressure is 0.16MPa, when the degree of fermentation is up to 70%, carries out pol detection, when
When pol no longer declines, system is cooled to 3 DEG C, at this time fermentation ends, wine is gone out after sediment exclusion to get malt beer.
The difference of this comparative example and embodiment 3 is that in step (5), this comparative example only adds bottom yeast, other operations
And technological parameter is constant.
For the organoleptic properties for characterizing malt beer of the present invention, with reference to GB/T 4927-2008, to Examples 1 to 3 and
1~2 gained malt beer of comparative example carries out organoleptic properties identification, and organoleptic requirements are as shown in table 1, organoleptic properties result such as 2 institute of table
Show.
1 beer organoleptic requirements of table
The organoleptic properties of table 2 Examples 1 to 3 and comparative example 1~2
| Transparency | Turbidity | Form | Steep holding property | Fragrance and taste | |
| Embodiment 1 | Top grade | Level-one | Top grade | Top grade | Top grade |
| Embodiment 2 | Top grade | Top grade | Level-one | Top grade | Top grade |
| Embodiment 3 | Top grade | Top grade | Top grade | Top grade | Top grade |
| Comparative example 1 | Top grade | Top grade | Level-one | Level-one | Level-one |
| Comparative example 2 | Top grade | Level-one | Top grade | Level-one | Level-one |
Physical and chemical index detection is carried out to 3 gained malt beer of embodiment, testing result is as shown in table 3.
3 physical and chemical index testing result of table
From organoleptic detection result and physical and chemical index testing result:
1, in Examples 1 to 3, every sense organ project of embodiment 3 is top grade, and 1 turbidity project of embodiment is level-one,
Remaining is top grade, and 2 form project of embodiment is level-one, remaining is top grade.Show when technological parameter and with measure median
When, sensory effects are best.
2, on the basis of 3 sense organ project of embodiment is optimal, comparative example 1 and comparative example 2 is respectively set, not due to comparative example
Using composite yeast, only with single yeast, therefore especially not as good as embodiment 3 in terms of fragrance and taste and holding property of bubble.Show to work as
When being fermented using composite yeast, organoleptic properties are substantially better than single yeast fermentation gained beer.
3,3 gained malt beer of embodiment meets national standard, has reached higher level after Physico-chemical tests.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of composite yeast brewage process of malt beer, which comprises the steps of:
(1) fructus hordei germinatus is mixed with water, gradient increased temperature is saccharified, and obtains mellow solution of saccharification after the completion；
(2) mellow solution of saccharification obtained by step (1) is filtered, respectively former wheat juice and vinasse；
(3) vinasse obtained by step (2) are subjected to soaking and washing with water, filtered after the completion, it will be former obtained by the water filtered out and step (2)
The mixing of wheat juice must mix former wheat juice；
(4) it to addition bitter flower in former wheat juice is mixed obtained by step (3), then carries out heating and boils, boil end of a period and perfume is added
Hops, and former wheat juice will be mixed and stood；
(5) the mixing original wheat juice temperature after rate-determining steps (4) are stood, adds composite yeast and ferments, after fermentation, row
Except after sediment go out wine to get malt beer.
2. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that in step (1), by institute
It states fructus hordei germinatus and is crushed to 40~60 mesh；The weight ratio of the fructus hordei germinatus and water is 1:4~5.
3. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that described in step (1)
The mode of gradient increased temperature are as follows: be first heated to 48~50 DEG C from room temperature, keep the temperature 30~35min, be again heated to 62~64 DEG C, heat preservation 30
~35min continues to be heated to 70~72 DEG C, when iodination reaction is complete, is finally heated to 78~80 DEG C.
4. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that in step (3), impregnate
The temperature of water for cleaning is 78~80 DEG C.
5. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that described in step (4)
The additive amount of bitter flower is 1.4~2.4kg/KL.
6. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that described in step (4)
The additive amount of aromatic beer flower is 1.2~2.0kg/KL.
7. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that described in step (4)
Heating the temperature boiled is 99~103 DEG C, and boiling time is 90~100min.
8. the composite yeast brewage process of malt beer according to claim 1, which is characterized in that described in step (5)
Composite yeast is the combination that top yeast and bottom yeast are 1:1 by weight, and the dosage of composite yeast is to mix former wheat juice
1.0~1.5wt%.
9. the composite yeast brewage process of malt beer according to claim 8, which is characterized in that in step (5), will walk
Suddenly the mixing original wheat juice after (4) are stood cools to 16~24 DEG C through over-heat-exchanger, add composite yeast in 0.15~
It ferments under the conditions of 0.17MPa, when the degree of fermentation is up to 68~72%, pol detection is carried out, when pol no longer declines, by body
System is cooled to 2~4 DEG C, fermentation ends.
10. the malt beer that any composite yeast brewage process of claim 1~9 is prepared.
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| CN201910584959.7A CN110272788A (en) | 2019-07-01 | 2019-07-01 | A kind of malt beer and its composite yeast brewage process |
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| CN201910584959.7A CN110272788A (en) | 2019-07-01 | 2019-07-01 | A kind of malt beer and its composite yeast brewage process |
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| CN111154662A (en) * | 2020-01-07 | 2020-05-15 | 广州南沙珠江啤酒有限公司 | High-concentration beer strain and screening method thereof |
| CN113308316A (en) * | 2021-07-16 | 2021-08-27 | 鄂尔多斯市蒙元乳业有限责任公司 | Milk beer brewing method |
| WO2021262120A1 (en) * | 2020-06-25 | 2021-12-30 | Anadolu Efes Bi̇racilik Ve Malt San. A. Ş. | A process for the production of beer |
| CN114410397A (en) * | 2022-01-29 | 2022-04-29 | 肇庆蓝带啤酒有限公司 | Production process for improving taste of sexual beer |
| CN115491269A (en) * | 2022-09-27 | 2022-12-20 | 青岛啤酒股份有限公司 | Saccharification method for improving fermentation performance of PYF malt |
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| CN114410397A (en) * | 2022-01-29 | 2022-04-29 | 肇庆蓝带啤酒有限公司 | Production process for improving taste of sexual beer |
| CN115491269A (en) * | 2022-09-27 | 2022-12-20 | 青岛啤酒股份有限公司 | Saccharification method for improving fermentation performance of PYF malt |
| CN115491269B (en) * | 2022-09-27 | 2023-09-01 | 青岛啤酒股份有限公司 | Saccharification method for improving fermentation performance of PYF malt |
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