CN111398537A

CN111398537A - Method for predicting and regulating bubble-holding index of finished beer

Info

Publication number: CN111398537A
Application number: CN202010335574.XA
Authority: CN
Inventors: 陈记存; 岳鹏
Original assignee: Yanjing Beer Qufu Sankong Co ltd
Current assignee: Yanjing Beer Qufu Sankong Co ltd
Priority date: 2020-04-25
Filing date: 2020-04-25
Publication date: 2020-07-10

Abstract

The invention relates to beer brewing, in particular to a method for predicting and regulating and controlling a finished product beer foam-sustaining index. Directly carrying out the next procedure to produce the finished product beer in batches with the beer fermentation liquid foam-holding index of more than 16 minutes; and (3) blending the batches of the beer fermentation liquid with the foam sustaining index lower than 16 minutes, and then performing the next procedure to produce the finished product beer with qualified foam sustaining. The beneficial results are that: the fermentation liquor soaking duration and the finished product liquor soaking duration have positive correlation, the finished product liquor soaking duration can be estimated by detecting the fermentation liquor soaking duration, the finished product beer soaking duration index can stably reach the standard by blending fermentation liquors with different soaking duration indexes, and the problem that foam and taste of beer are influenced due to unqualified batch finished product liquor soaking duration is avoided.

Description

Method for predicting and regulating bubble-holding index of finished beer

Technical Field

The invention relates to beer brewing, in particular to a method for predicting and regulating a finished product beer foam-sustaining index.

Background

Beer is a favorite consumer product, and people have internal quality requirements and more sensory quality evaluation on the beer. Foam is one of the hallmark characteristics of beer compared to other wines. Therefore, the method is particularly important for controlling the generation mechanism and the production process of beer foam, the foam duration is a dominant index of the foam, and the bubble duration of national standard bottled superior beer is more than or equal to 180 seconds. The measurement of beer foam is carried out by a stopwatch method and an instrument method, and the two methods are detection after the finished product is produced (post detection). Finished product wine soaking execution GB/T4928-2008, measurement method: stopwatch method: the rate of beer foam disappearance was determined visually and expressed in seconds. Placing the soaking cup on the iron stand base, fixing an iron ring at a distance of 3cm from the cup mouth, opening the bottle cap (or tin) mouth on the iron ring, injecting the wine sample into the cup at uniform flow rate along the central line of the cup until the foam height is equal to the cup mouth (the full cup time is preferably controlled within 4-8 s)). At the same time, a stopwatch is started to record the disappearance of foam from the full cup (0.05 cm exposed)²Wine surface) is the bubble retention of the sample. The prior art has the defects that: as the beer production is mass production, the filtration from the material feeding production to the beer maturation needs 20 days, the foam retention can be detected only by the produced finished product, and if the foam retention of the finished product is low or even lower than the national standard in the 20-day period, the foam retention index of the finished product wine which is produced in the 20-day period and is 12000kl is low. The bubble retention index in batches is low because the bubble retention index cannot be compensated without prediction (after-test).

In the beer brewing process, the foam of the fermentation liquor is the basis of the foam of the final finished beer, and the foam of the fermentation liquor directly determines the foam of the final finished beer. However, no report and literature exists for predicting and regulating the foam-sustaining index of the finished beer by measuring the foam-sustaining index of the beer fermentation liquid.

Disclosure of Invention

The purpose of the invention is: finding out the association rule between the beer fermentation liquid foam sustaining and the finished product beer foam sustaining, and finding out a method for predicting and controlling the qualification of the finished product beer foam sustaining according to the association rule.

The technical scheme of the invention is as follows: a finished product beer foam-sustaining index prediction method predicts a finished product beer foam-sustaining index by measuring a beer fermentation liquid foam-sustaining index according to a direct proportional correlation between the beer fermentation liquid foam-sustaining and the finished product beer foam-sustaining.

Specifically, considering the temperature of the beer fermentation liquor in a fermentation tank, setting the measurement temperature of the beer fermentation liquor soaking and holding to be-1.5 to-0.5 ℃ under the normal pressure state, taking a device used by the fermentation liquor as a 1000ml standard triangular flask, wherein a sampling valve is 10mm in caliber, opening the sampling valve not to be too large (about one third of opening), allowing the fermentation liquor to flow in along the inner wall of the triangular flask, closing the valve when the foam emerges from the triangular flask opening, and starting timing until the foam of the fermentation liquor in the triangular flask disappears until the liquid level is exposed, namely soaking and holding the fermentation liquor; the finished beer foam-hold measuring method is in accordance with the national standard GB/T4928-2008; the beer fermentation liquid soaking duration is 16-20 minutes, the corresponding finished product beer soaking duration is not less than 220 seconds, the beer fermentation liquid soaking duration is not less than 21 minutes, and the corresponding finished product beer soaking duration is not less than 260 seconds.

The method for regulating and controlling the foam-sustaining index of the finished beer realizes the control of the foam-sustaining index of the finished beer by measuring and regulating the foam-sustaining index of the beer fermentation liquid according to the direct proportional correlation between the foam-sustaining index of the beer fermentation liquid and the foam-sustaining index of the finished beer.

Measuring the batch with the beer fermentation liquid foam sustaining index of more than 16 minutes, and directly entering the next procedure to produce finished beer; the batch of the beer fermentation liquid with the foam sustaining index lower than 16 minutes needs to be mixed with the batch of fermentation liquid with the foam sustaining index more than 16 minutes, and the mixture is prepared until the foam sustaining index is more than 16 minutes, and then the next procedure can be carried out to produce the finished product beer with qualified foam sustaining; if the continuous batch of beer fermentation liquor is soaked for less than 16 minutes, the saccharification process and the raw material ratio in the previous working procedure of the beer fermentation liquor need to be adjusted.

Through practical production observation and research, the fermentation liquid foam and the corresponding finished wine foam have a certain correlation.

(1) The corresponding relation between the soaking time of the fermentation liquor and the soaking time of the finished product wine is as follows:

the soaking time of the fermentation liquor is less than 13 minutes: may result in an unacceptable product soaking time.

Soaking time of fermentation liquor is 13-15 minutes: the soaking time of the finished product wine can basically reach the national standard high-grade standard for more than 180 seconds;

the soaking time of the fermentation liquor is 16-20 minutes: the soaking time of the finished product wine is more than 220 seconds;

the soaking time of the fermentation liquor is more than 21 minutes: the soaking time of the finished product wine is more than 260 seconds;

the beneficial results are that: the fermentation liquor soaking duration and the finished product liquor soaking duration have positive correlation, the finished product liquor soaking duration can be estimated by detecting the fermentation liquor soaking duration, the finished product beer soaking duration index can be controlled to stably reach the standard by blending fermentation liquors with different soaking duration indexes, and the phenomenon that foam and taste of beer are influenced due to unqualified batch finished product liquor soaking duration is avoided.

Detailed Description

The specific technical operation is as follows: before opening the tank and filtering the wine, estimating the final finished product wine soaking capacity by detecting the soaking capacity of fermentation liquor: and taking the fermentation liquor by using a 1000ml triangular flask, wherein the valve opening of a sampling valve is not too large, the flow rate is not too fast, the liquor flows in along the inner wall of the triangular flask, the timing is started until the foam emerges from the opening of the triangular flask until the beer in the triangular flask leaks out of the liquid level, and the time is the foaming time of the fermentation liquor, namely the soaking and holding of the fermentation liquor. The temperature in the fermentation liquid tank is generally about-1 ℃.

The beer fermentation liquid soaking duration is 16-20 minutes, the corresponding finished product beer soaking duration is not less than 220 seconds, the beer fermentation liquid soaking duration is not less than 21 minutes, and the corresponding finished product beer soaking duration is not less than 260 seconds.

The method for regulating and controlling the foam sustaining index of the finished beer comprises the steps of measuring the batch with the foam sustaining index of the beer fermentation liquid for more than 16 minutes, and directly carrying out the next procedure to produce the finished beer; the batch of the beer fermentation liquid with the foam sustaining index lower than 16 minutes needs to be mixed with the batch of fermentation liquid with the foam sustaining index more than 16 minutes, and the mixture is prepared until the foam sustaining index is more than 16 minutes, and then the next procedure can be carried out to produce the finished product beer with qualified foam sustaining; if the continuous batch of beer fermentation liquor is soaked for less than 16 minutes, the saccharification process and the raw material ratio in the previous working procedure of the beer fermentation liquor need to be adjusted.

The operation verification results are as follows:

batch number	Pot number	Fermentation liquor soaking and holding (minute)	Finished product soaking holder (second)
				056	351#	14	183
057	365#	14	199
				058	363#	13	186
059	313#	16	201
				060	371#	14	185
061	342#	14	188
				062	382#	11	126
063	353#	12	130
				064	364#	10	110
065	362#	11	125
				066	321#	12	128
067	314#	20	221
				068	336#	20	230
069	366#	18	216
				070	322#	20	245
071	372#	18	223
				072	386#	19	236
073	383#	19	234
				074	376#	21	245
075	302#	20	240

And (3) practical conclusion: the fermentation liquor soaking duration and the finished product liquor soaking duration have positive correlation, the finished product liquor soaking duration can be estimated by detecting the fermentation liquor soaking duration, and the problem that the foam of the beer is influenced due to unqualified batch finished product liquor soaking durations is avoided.

Claims

1. A finished product beer foam-sustaining index prediction method is characterized in that a finished product beer foam-sustaining index is predicted by measuring a beer fermentation liquid foam-sustaining index according to a forward correlation relation between beer fermentation liquid foam-sustaining and finished product beer foam-sustaining.

2. The method for predicting the foam stability index of finished beer according to claim 1, wherein the measurement temperature of the foam stability of the beer fermentation solution is-1.5 ℃ to-0.5 ℃ under the normal pressure state, and the used apparatus is a standard triangular flask of 1000 ml; the finished beer foam-hold measuring method is in accordance with the national standard;

3. The method for regulating and controlling the foam-sustaining index of the finished beer is characterized in that the foam-sustaining index of the finished beer is controlled by measuring and regulating the foam-sustaining index of the beer fermentation liquid according to the forward correlation relationship between the foam-sustaining index of the beer fermentation liquid and the foam-sustaining index of the finished beer.

4. The method of claim 3, wherein the measurement of the index of beer fermentation broth is performed in batches of more than 16 minutes, and the subsequent steps are performed directly to produce the final beer; the batch of the beer fermentation liquid with the foam sustaining index lower than 16 minutes needs to be mixed with the batch of fermentation liquid with the foam sustaining index more than 16 minutes, and the mixture is prepared until the foam sustaining index is more than 16 minutes, and then the next procedure can be carried out to produce the finished product beer with qualified foam sustaining index; if the foam sustaining index of the continuous batch of beer fermentation liquid is lower than 16 minutes, the saccharification process and the raw material ratio in the previous procedure of the beer fermentation liquid need to be adjusted.