CN1102856A - Production of raw beer - Google Patents
Production of raw beer Download PDFInfo
- Publication number
- CN1102856A CN1102856A CN 94115197 CN94115197A CN1102856A CN 1102856 A CN1102856 A CN 1102856A CN 94115197 CN94115197 CN 94115197 CN 94115197 A CN94115197 A CN 94115197A CN 1102856 A CN1102856 A CN 1102856A
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- China
- Prior art keywords
- beer
- thermostatic chamber
- temperature
- stock liquid
- bottle
- 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.)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The said draught beer brewing process includes raw material boiling, fermentation after cooling and in plastic barrel in a constant temp. room, low-temp. ripening, filtering, carbon dioxide filling and bottling. Being simple, the said process is suitable for small-scale brewage according to the consumer's taste and for the consumer to brew beer oneself.
Description
The present invention relates to the manufacture method of brewageing of beer, particularly unpasteurized beer.
Beer is to be subjected to a kind of alcoholic beverage that people generally like.Existing beer production producer all is a beer of producing same taste on a large scale generally, and can not change the taste of beer according to different human consumers' taste needs.Existing bottled beer is the beer of handling through high-temperature sterilization, and mouthfeel is relatively poor, and feeling of freshness is relatively poor, and nutritive ingredient also is some losses.The what is called " beer on draft " of hotel, restaurant's sale is generally passed through flash-sterilization at present, though the beer taste that has just made is better than bottled beer, preservation period is extremely short, causes price higher, and mixes the genuine with the fictitious, and the human consumer is difficult for distinguishing the true from the false.In addition, " beer on draft " mouthfeel of in time not selling is variation also, makes human consumer or shop side sustain a loss.In the existing extensive brewage process, the general metal vessel of band insulation jacket that uses ferments, and the shortcoming of this method is mainly: 1. temperature is controlled complicated and is difficult for temperature is controlled at optimum temps exactly.2. equipment complexity, and cost height.3. the metallic element of metal vessel can be dissolved in the wine and have a negative impact.4. be difficult for observing the brewing process of wine.In addition, traditional brewing method also exist brewing period long, be unsuitable for small-scale production, wine degree and fill a prescription single, be unsuitable for human consumer's defectives such as brew of taking action on one's own.
An object of the present invention is to provide a kind of method for preparing beer that overcomes above-mentioned defective.
Another object of the present invention provides that a kind of mouthfeel is good, the manufacture method of long preservative period, the simple unpasteurized beer of technology.
The unified equipment that provides of a kind of human consumer of being particularly suitable for, the method for preparing beer of the own beer brewing of raw material and space are provided further purpose of the present invention.
The manufacture method of unpasteurized beer of the present invention is as follows:
1) adds the formulated stock liquid of 0.06-0.12 kilogram malt amylase liquid, 1.1-1.3 gram hops according to per kilogram water;
2) described stock liquid was boiled more than 50 minutes;
3) with in the plastic tank of packing into after the above-mentioned feed liquid cooling, add yeast, the thermostatic chamber fermentation that places temperature to remain on 15-19 ℃ in bucket led to beer in 6 to 10 days;
4) place temperature to remain on 5-9 ℃ thermostatic chamber 6-10 days in the described bucket that beer is housed;
5) with described make beer filter through filter;
6) beer after the described filtration is charged into be sub-packed in the bottle behind the carbonic anhydride and seal.
The used yeast amount can add by per kilogram raw water 0.24-0.36 gram in the method for the present invention.The bottle of described encapsulation beer can be vial, but preferred anti-CO
2Pressure, nontoxic Plastic Bottle are as Coca-Cola bottle commonly used.Described alcohol preferably remains on 17 ℃ with thermostatic chamber; Described second thermostatic chamber preferably remains on 7 ℃.The glucose that also can add the 0.01-0.05 kilogram in the described stock liquid by per kilogram water.Also can add various spices as chocolate, honey etc., the consumption appropriateness gets final product.
The beer taste that makes by method of the present invention is good, the quality guaranteed period can reach more than 3 months.Can select system component, each component content, fermentation time that the beer of various tastes is provided according to customer need.The beer that the present invention makes is packaged in the medium means of bottle, and obtains having than the existing unpasteurized beer that " beer on draft " mouthfeel is good, the quality guaranteed period looks and Duos without high-temperature sterilization behind process filtration, the carbonate.
The present invention adopts means such as plastic tank, thermostatic chamber fermentation, make that fermentation is simple and easy to do, cost is low, ferment effect good, be particularly suitable for the human consumer unified raw material, equipment and the space that the provides brewing beer of taking action on one's own is provided, perhaps require in the container of beer brewing thermostatic chamber and routine temperature control to compare because the space is bigger according to human consumer's taste, temperature fluctuation is less, easier temperature is controlled at optimum temps, and on a small scale, the multiple class wine brewing condition of providing convenience.Making wine with plastic tank, not only cost is low, and is easy to observe, and the taste of wine is had no adverse effect.In addition, method of the present invention also exists characteristics such as brewing period beer quality short, easy and simple to handle, that make is good.
The invention will be further described below by embodiment.
Embodiment
Prepare beer by following step:
1) need select the stock liquid prescription according to human consumer's taste, as: in the copper pot, add 50 kg of water, 4 kilograms of malt amylase liquid, 1 kilogram of glucose, 60 gram hops, boiled after the stirring 1 hour;
2) with pump the pot in liquid be pressed in the plastics mash-back by a heat exchanger (making liquid cooling), then with 15 the gram yeast add in this bucket, again bucket is put into the proving room that temperature remains on 17 ℃, deposit 7 days after, barrel in liquid fermenting lead to beer;
3) the described bucket that beer is housed is transferred in the curing chamber that temperature remains on 7 ℃ placed 7 days.
4) beer is filtered by a cover strainer;
5) beer after the filtration charges into CO
2Pack in the Plastic Bottle and sealing with back-pressure bottling device branch behind the gas.Thereby make 48 liters of beer.
Prepared unpasteurized beer excellent taste, the quality guaranteed period reaches 3 months.
Claims (9)
1, a kind of manufacture method of unpasteurized beer is characterized in that comprising the steps:
1) adds the formulated stock liquid of 0.06-0.12 kilogram malt amylase liquid, 1.1-1.3 gram hops according to per kilogram water;
2) described stock liquid was boiled more than 50 minutes;
3) with in the plastic tank of packing into after the above-mentioned feed liquid cooling, add yeast, the thermostatic chamber fermentation that places temperature to remain on 15-19 ℃ in bucket led to beer in 6 to 10 days;
4) place temperature to remain on 5-9 ℃ thermostatic chamber 6-10 days in the described bucket that beer is housed;
5) with described make beer filter through filter;
6) beer after the described filtration is charged into be sub-packed in the bottle behind the carbonic anhydride and seal.
2, the method for claim 1 is characterized in that described yeast consumption is a per kilogram raw water 0.24-0.36 gram.
3, the method for claim 1 is characterized in that described fermentation remains on 17 ℃ with the thermostatic chamber temperature.
4, the method for claim 1 is characterized in that described second thermostatic chamber temperature remains on 7 ℃.
5, the method for claim 1 is characterized in that in described stock liquid adding by per kilogram water the glucose of 0.01-0.05 kilogram.
6, the method for claim 1 is characterized in that containing in the described stock liquid an amount of spices.
7, method as claimed in claim 6 is characterized in that described spices is for chocolate.
8, method as claimed in claim 6 is characterized in that described spices is honey.
9, the method for claim 1 is characterized in that the bottle of described encapsulation beer is withstand voltage, nontoxic Plastic Bottle.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94115197 CN1102856A (en) | 1994-09-20 | 1994-09-20 | Production of raw beer |
| CN 95114840 CN1119207A (en) | 1994-09-20 | 1995-04-10 | Preparation of fresh beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94115197 CN1102856A (en) | 1994-09-20 | 1994-09-20 | Production of raw beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1102856A true CN1102856A (en) | 1995-05-24 |
Family
ID=5037400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94115197 Pending CN1102856A (en) | 1994-09-20 | 1994-09-20 | Production of raw beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1102856A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053693C (en) * | 1996-04-10 | 2000-06-21 | 济南啤酒(集团)股份有限公司白马山啤酒厂 | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin |
| CN1053694C (en) * | 1996-04-10 | 2000-06-21 | 济南啤酒(集团)股份有限公司白马山啤酒厂 | Tech. for brewing beer containing SOD |
| CN1071787C (en) * | 1996-10-18 | 2001-09-26 | 李庆曾 | Beer brewing technology |
| CN102308952A (en) * | 2010-07-02 | 2012-01-11 | 李家民 | Starchy and protein fermented food material cooking method |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN109415667A (en) * | 2016-07-01 | 2019-03-01 | 督威摩盖特公司 | Draft beer with high CO2 content |
-
1994
- 1994-09-20 CN CN 94115197 patent/CN1102856A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053693C (en) * | 1996-04-10 | 2000-06-21 | 济南啤酒(集团)股份有限公司白马山啤酒厂 | Tech. for brewing beer containing SOD, hedgehogt polysaccharide and theaflavin |
| CN1053694C (en) * | 1996-04-10 | 2000-06-21 | 济南啤酒(集团)股份有限公司白马山啤酒厂 | Tech. for brewing beer containing SOD |
| CN1071787C (en) * | 1996-10-18 | 2001-09-26 | 李庆曾 | Beer brewing technology |
| CN102308952A (en) * | 2010-07-02 | 2012-01-11 | 李家民 | Starchy and protein fermented food material cooking method |
| CN102308952B (en) * | 2010-07-02 | 2014-10-15 | 李家民 | Starchy and protein fermented food material cooking method |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
| CN109415667A (en) * | 2016-07-01 | 2019-03-01 | 督威摩盖特公司 | Draft beer with high CO2 content |
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