CN110643447B - White beer and continuous production process thereof - Google Patents
White beer and continuous production process thereof Download PDFInfo
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- CN110643447B CN110643447B CN201911025225.1A CN201911025225A CN110643447B CN 110643447 B CN110643447 B CN 110643447B CN 201911025225 A CN201911025225 A CN 201911025225A CN 110643447 B CN110643447 B CN 110643447B
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- 235000020023 weizenbier Nutrition 0.000 title claims abstract description 59
- 235000020019 witbier Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000010924 continuous production Methods 0.000 title claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 75
- 238000000855 fermentation Methods 0.000 claims abstract description 75
- 230000004151 fermentation Effects 0.000 claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 230000003698 anagen phase Effects 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 235000013405 beer Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000005119 centrifugation Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 description 5
- 235000020017 wheat beer Nutrition 0.000 description 5
- 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 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- C12C11/07—Continuous fermentation
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- Chemical & Material Sciences (AREA)
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- 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)
Abstract
The invention discloses white beer and a continuous production process thereof, belonging to the technical field of beer brewing. The technical scheme comprises the steps of wort preparation, fermentation process, wine liquid centrifugation and filling; the fermentation process comprises fermenting the wort by using 0 generation yeast obtained by propagation to obtain 0 generation wine; in the fermentation process, fermentation liquor with yeast in logarithmic growth phase is used as propagation yeast for continuous passage production to obtain wine in different generations. The invention is applied to the aspect of beer brewing, solves the problems of long brewing period and limited productivity caused by yeast propagation in the prior white beer brewing technology, and has the characteristics of short brewing period, simple and convenient operation, low production cost, good taste of the obtained beer and consistent flavor.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to white beer and a continuous production process thereof.
Background
Wheat beer originated from Germany and generally refers to beer brewed with wheat malt (accounting for more than 40% of the total amount of malt) and water as main raw materials and through the fermentation process. Since the yeast is not removed by the filtration process in the brewing process of the wheat beer, the wheat beer is cloudy and in a white opaque state, and is also called white beer. Typical white beers have a very unique flavor resulting from the interaction of the fermenting yeast above and the ingredients from a significant portion of the wheat malt, including mainly the clove bud flavor and the banana-like fruit ester flavor. At present, white beer is gradually popular all over the world and is favored by more and more consumers.
Chinese patent CN103820256A discloses a method for brewing turbid white beer. The method comprises the steps of saccharification, filtration, boiling, fermentation and split charging, wherein protein rest time is directly skipped in the saccharification step, and the saccharification step is carried out by heating in stages and preserving heat for a period of time and then is sent to the filtration process; in the fermentation step, 68obg of yeast on German special wheat beer is selected, fermentation is carried out at 18-20 ℃, when the residual sugar is reduced to 2.5-3.5 ℃ P, the pressure is increased to 0.10-0.15Mpa, the yeast is fully fermented for 3-5 days under the condition of pressure and heat preservation, then the temperature is reduced by stages, the wine is stored, the yeast is discharged, and the yeast number in the fermentation liquor is controlled to be 20-100 ten thousand/mL; filtering the obtained fermentation liquid, diluting, and packaging. The method adopts the brewing process of fermenting the special top yeast for the wheat beer without filtering and diluting, so that the prepared turbid white beer has soft bitter taste, prominent ester aroma and mellow wine body, and the whole method is simple and easy to operate.
However, in the above patent, the above yeast is used for fermentation in brewing white beer, and it is necessary to first perform an expansion culture treatment of the yeast to obtain 0 generation yeast, and then to produce white beer by fermentation using the 0 generation yeast. On one hand, the yeast needs at least 3 days for expanding culture, and the production period of the white beer is prolonged; on the other hand, the above patent does not show the recovery and utilization of yeast, so that the production process of white beer cannot be continuously carried out.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to solve the main technical problem of overcoming the problem of long brewing period caused by yeast propagation in the conventional white beer brewing technology, and provides the white beer which has short brewing period, realizes the recycling of the yeast, has low production cost, and is good in taste and consistent in flavor, and the continuous production process thereof.
In order to solve the technical problem, the technical scheme adopted by the invention is as follows:
the invention provides a continuous production process of white beer, which comprises the following steps:
preparing wort, fermenting, centrifuging wine liquid and filling;
the fermentation process comprises fermenting the wort by using 0 generation yeast obtained by propagation to obtain 0 generation wine;
in the fermentation process, fermentation liquor with yeast in logarithmic growth phase is used as propagation yeast for continuous passage production to obtain wine in different generations.
Preferably, the continuous passage production by using fermentation liquor of yeast in logarithmic growth phase as expanding yeast comprises:
when the sugar degree of the wort is reduced to 3-5P, transferring the fermentation liquid to fresh wort for next generation fermentation.
Preferably, transferring 4% -15% fermentation liquor into fresh wort, and performing next generation fermentation.
Preferably, fermentation liquor of yeast in logarithmic growth phase is used as expanding culture yeast for continuous passage production to obtain n generations of wine liquor, wherein n is selected from any integer of 1-20.
In another aspect, the invention provides a white beer produced by any one of the above continuous white beer production processes.
Preferably, the content of 4-VG in the white beer is 4.0-6.0 mg/L.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention provides a continuous production process of white beer, which realizes a continuous fermentation process and has the characteristic of short production period;
2. the invention provides a continuous production process of white beer, which has the characteristics of stable quality of white beer produced in different batches and consistent flavor index and taste among different generations of liquor;
3. the invention provides white beer, which has obvious characteristic flavor, and the content of 4-VG in the beer is 4.0-6.0 mg/L.
Detailed Description
The technical solutions in the embodiments of the present invention will be fully described in detail below. It is obvious that the described embodiments are only some specific embodiments, not all embodiments, of the general technical solution of the present invention. All other embodiments, which can be derived by a person skilled in the art from the general idea of the invention, fall within the scope of protection of the invention.
The invention provides a continuous production process of white beer, which comprises the following steps:
preparing wort, fermenting, centrifuging wine liquid and filling;
the fermentation process comprises fermenting the wort by using 0 generation yeast obtained by propagation to obtain 0 generation wine;
in the fermentation process, fermentation liquor with yeast in logarithmic growth phase is used as propagation yeast for continuous passage production to obtain wine in different generations.
At present, most of domestic beers are bottom yeast fermentation beers, most of yeast is settled at the bottom of a fermentation tank after fermentation is finished, and yeast mud at the bottom of the fermentation tank can be recovered for continuous production; the white beer is fermented by the yeast, and the yeast mud at the bottom of the beer tank is small in amount, low in concentration and low in activity after the fermentation is finished, so that the beer fermented by the recovered yeast has poor taste harmony, and indexes and taste differences among different generations are large. Therefore, the prior white beer production process has the following problems: in the existing white beer production, yeast needs to be expanded to obtain 0 generation yeast, and then the 0 generation yeast is utilized to ferment and produce the white beer, wherein the process needs at least 3 days; yeast paste is recovered from the bottom of the fermentation tank after the fermentation tank is sealed for subculture production, but the continuous production can be carried out for 1 generation, and the flavor degradation is obvious along with the increase of the generation number, so that the yeast expanding culture is required to be continuously carried out to meet the requirement of large-scale production, the production efficiency is low, the productivity is limited, and the production cost is increased. In the embodiment, fermentation liquor with yeast in logarithmic growth phase is used as propagation yeast for continuous passage production to obtain liquor of different generations, so that on one hand, the problem that the production cycle of white beer is long due to the fact that the propagation treatment of yeast needs to be carried out to obtain 0 generation yeast during the production of each batch of white beer is solved, the propagation times of yeast is reduced by 80% (taking 100 batches of white beer production as an example, the propagation of 0 generation yeast needs to be carried out for 25 times, but the propagation of 0 generation yeast only needs to be carried out for 5 times in the technical scheme of the application), and the production efficiency is greatly improved; on the other hand, the yeast in the white beer production process is recycled, and the taste consistency of the white beer is ensured.
In a preferred embodiment, the continuous passage production by using fermentation liquor of yeast in logarithmic growth phase as expanding yeast comprises:
when the sugar degree of the wort is reduced to 3-5P, transferring the fermentation liquid to fresh wort for next generation fermentation. In this embodiment, the selection timing of the fermentation broth for continuous production is specifically defined, and it should be noted that the timing is a key parameter for determining the flavor stability of the white beer, and how to express the "fermentation broth in logarithmic phase" as a parameter determined in the production process is a key point and a difficulty point of the white beer production process provided by the present invention. In the embodiment, the change condition of the sugar degree is limited, so that the selection time of the fermentation liquor for continuous passage production is limited by detecting and determining parameters capable of accurately reflecting the yeast proliferation state in the fermentation liquor, on one hand, the industrial production of the white beer production process is realized, and on the other hand, the consistency of the flavors of different generations of white beers is ensured. In addition, when the sugar degree of the wort is reduced to 3-5P, the wort is transferred to the fresh wort for next generation fermentation, so that the flavor of the white beer is ensured, and the consistency of the flavors of different generations of white beer is ensured.
In a preferred embodiment, 4% -15% of the fermentation broth is transferred to fresh wort for the next generation of fermentation. This example limits the amount of fermentation broth to be transferred for the next generation fermentation to 4% -15%, because the amount of transfer does not affect the fermentation of the fermentation broth of this generation, and ensures the consistency of the flavor of the white beer obtained by the next generation fermentation and the white beer obtained by this generation fermentation. The amount of fermentation liquid to be transferred may be any of 6%, 8%, 10% and the range thereof. The fermentation process of the white beer fermented by the transfer fermentation liquor comprises the following steps: preparing wort, transferring the fermentation liquor in logarithmic phase in the previous generation fermentation liquor into fresh wort, and then carrying out reduction phase, cold storage phase, beer centrifugation and beer packaging to obtain the finished product of white beer.
In a preferred embodiment, fermentation liquor with yeast in logarithmic growth phase is used as expanding culture yeast for continuous passage production to obtain n generations of wine liquor, and n is selected from any integer of 1-20. This example specifically defines the generation number of successive generations of production, because the vitality of yeast is better within 1-20 generations, the white beers obtained are of consistent taste for different generation numbers, and the flavor of white beers is significant. It is noted that n can also be 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 and any point value within its range.
In another aspect, the invention provides a white beer produced by any one of the above continuous white beer production processes. The white beer prepared by the technical scheme provided by the invention has consistent flavor index and taste among white beers of different generations and high quality.
In a preferred embodiment, the content of 4-VG in the white beer is 4.0-6.0 mg/L.
In order to more clearly and specifically describe the white beer and the continuous production process thereof provided by the embodiments of the present invention, the following description will be made with reference to the specific embodiments.
Example 1
A continuous production process of white beer by fermenting yeast comprises the following steps: preparing wort, fermenting, centrifuging wine liquid and filling; inoculating the prepared wort to culture-expanding yeast for fermentation to obtain 0-generation liquor, and then using the fermentation liquor of yeast in logarithmic phase as culture-expanding yeast for continuous passage production.
The method specifically comprises the following steps:
(1) inoculating propagation yeast to the fresh wort obtained by saccharification preparation, and fermenting for 0 generation;
(2) when the fermentation sugar degree is reduced by 3-5P, the switching part of fermentation liquor is fermented in the fresh wort for the next generation, which is 1 generation, so that the subculture production is carried out, at least 20 generations of continuous production can be carried out, and the liquor quality and flavor are stable;
(4) carrying out cold storage at 0 ℃ on the wine obtained by fermentation, and carrying out centrifugal treatment to remove part of yeast;
(5) filling the obtained wine liquid, sterilizing and subpackaging to obtain a finished product.
Comparative example 1
A continuous production process of white beer by fermenting yeast comprises the following steps: preparing wort, fermenting, centrifuging wine liquid and filling; inoculating expanding culture yeast to the prepared wort for fermentation to obtain 0 generation wine liquid, and recovering yeast mud from the bottom of the fermentation tank for 7-9 days of fermentation to perform subculture production.
The method specifically comprises the following steps:
(1) inoculating propagation yeast to the fresh wort obtained by saccharification preparation, and fermenting for 0 generation;
(2) recovering a certain amount of yeast paste from the fermentation tank 2 days after the fermentation and the tank sealing to perform the next generation fermentation in fresh wort, wherein the fermentation is 1 generation, and recovering the yeast paste again to perform the next generation production; but after 2 generations of production, the typical flavor of the wine is weakened, and the taste is poor;
(4) carrying out cold storage at 0 ℃ on the wine obtained by fermentation, and carrying out centrifugal treatment to remove part of yeast;
(5) filling the obtained wine liquid, sterilizing and subpackaging to obtain a finished product.
Performance testing
The white beer produced in inventive example 1 and the white beer produced in comparative example 1 were examined, and the examination results are shown in table 1.
TABLE 1 comparison of white beer produced by the process and white beer produced by the process for recovering bottom yeast mud
Claims (1)
1. A continuous production process of white beer is characterized by comprising the following steps:
preparing wort, fermenting, centrifuging wine liquid and filling;
the fermentation process comprises fermenting the wort by using 0 generation yeast obtained by propagation to obtain 0 generation wine;
in the fermentation process, fermentation liquor with yeast in logarithmic growth phase is used as expanding culture yeast for continuous passage production to obtain liquor of different generations;
the continuous passage production by using fermentation liquor of yeast in logarithmic growth phase as propagation yeast comprises the following steps:
when the sugar degree of the wort is reduced to 3-5P, transferring 4-15% fermentation liquor into fresh wort for next-generation fermentation;
and (3) taking fermentation liquor of the yeast in the logarithmic growth phase as expanding culture yeast to carry out continuous passage production to obtain n-generation wine liquor, wherein n is selected from any integer of 1-20.
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| CN110643447B true CN110643447B (en) | 2021-04-20 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1283250A1 (en) * | 1984-07-20 | 1987-01-15 | Всесоюзный Заочный Институт Пищевой Промышленности | Method for continuous fermentation of beer wort in battery of fermenters |
| DE4430905C1 (en) * | 1994-08-31 | 1995-05-24 | Metallgesellschaft Ag | Continuous prodn. of beer using fermenting wort contg. oxygen@ |
| DE19526005C1 (en) * | 1995-07-17 | 1996-05-30 | Tucher Braeu Ag | Stable cloudy beer prodn. with good flavour without long storage |
| US7563469B1 (en) * | 2000-03-15 | 2009-07-21 | Millercoors Llc | Method of aerating yeast prior to pitching |
| MX2008014716A (en) * | 2006-05-19 | 2008-12-03 | Heineken Supply Chain Bv | Method of fermenting wort. |
| CN101448930B (en) * | 2006-05-19 | 2013-05-22 | 喜力供应链有限公司 | Method of producing yeast fermented beverages |
| CN105018264B (en) * | 2015-08-14 | 2017-06-06 | 广州珠江啤酒股份有限公司 | A kind of muddy stability white beer and its production method |
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