CN1140758A

CN1140758A - Producing process for ice beer

Info

Publication number: CN1140758A
Application number: CN 95110852
Authority: CN
Inventors: 黄棣君; 寻杰夫; 谢正林
Original assignee: XIANGXIANG BREWERY HUNAN PROV
Current assignee: XIANGXIANG BREWERY HUNAN PROV
Priority date: 1995-07-14
Filing date: 1995-07-14
Publication date: 1997-01-22

Abstract

Beer temp is reduced to its freezing point or below so that partial water in beer is frozen into ice crystal, which is then removed to take away large amount of substance lowering the flavour and stability of beer. Ice beer thus produced has improved quality, including low tint, pure and soft taste, rich foam, etc. and the said prodn process has short period.

Description

Producing process for ice beer

The present invention relates to the alcopop preparation, particularly a kind of producing process for ice beer.

Have the material that some hinder beer flavor, smell, colourity, quality guaranteed period in the ordinary beer, if remove these materials, then beer quality will obviously improve.

The purpose of this invention is to provide a kind of method of removing beer impurity with deep cooling generation ice crystal.

Task of the present invention is achieved in that with barley germ, auxiliary material, water be raw material, get blending wort in the saccharification operation through gelatinization, saccharification, filtration operation, with this Wort boiling and add hops, send into precipitation tank for precipitation afterwards, again through cooling and feeding sterile air, add yeast and ferment, lower the temperature, be incubated row's yeast then, will ferment and arrange zymic beer and cool to its freezing point or below freezing, allow in the beer part moisture form ice crystal, remove ice crystal, filter, the ice beer.After will arranging zymic beer and being cooled to-2 to-3 ℃, and, form a large amount of ice crystals in the beer in this temperature range insulation.In the beer that forms a large amount of ice crystals, feed carbon dioxide in good time, prevent that beer from forming small ice.Through fermentation and at the fermented liquid fermentation appearance of row before the yeast more than 65%, diacetyl content reaches 0.15mg/l when following, promptly is cooled to 4-6 ℃, arranges yeast after 24 hours, continues to be cooled to-1.5 to 0 ℃, arranges yeast after 2-3 days.

The ice beer product of this explained hereafter meets relative national standards, obviously reduction of beer color, pure taste, soft tasty and refreshing, foam abundant, pure white exquisiteness, it is lasting to hang cup, has shortened wine storage time simultaneously, has accelerated the equipment turnover.

Below this technology is described in further detail: with barley germ, auxiliary material, water is raw material, in the gelatinization of saccharification operation process, saccharification, filter operation and get blending wort, this wheat juice boils in boiling pot, 10 ° of BX of wort concentration behind the Wort boiling, and interpolation hops, squeeze into the vortex precipitation tank for precipitation afterwards, again through water cooler cooling and feeding sterile air, add yeast, enter the coned fermentation tank fermentation, when fermentation appearance reaches more than 65%, diacetyl content reaches 0.15mg/l when following, begin to be cooled to 4-6 ℃, be incubated and arrange yeast after one day, continue to be cooled to-1.5 ℃ to 0 ℃, arrange yeast after 2-3 days, pump into degree of depth cooling tank quench to-2 to-3 ℃ through beverage pump then, enter another fermentor tank, this jar crystallizer of also weighing, beer forms a large amount of ice crystals, in this storage process-2 to-3 ℃ of this jar insulations behind the certain hour, for preventing to form ice cube in the beer, in the recrystallization jar, feed CO2 gas every certain hour,, when the beer physical and chemical index reaches requirement, beer concentration is concentrated to 10.5 ° of BX, promptly filters, can, sterilization, decals, the packing finished product.After removing ice crystal, ice crystal has been taken away and has been hindered the material of beer flavor and beer stability in a large number, thereby has improved quality of beer.

Claims

1. a producing process for ice beer is a raw material with barley germ, auxiliary material, water, gets blending wort in the saccharification operation through gelatinization, saccharification, filtration operation, with this Wort boiling and add hops, send into precipitation tank for precipitation afterwards, through cooling and feeding sterile air, add yeast and ferment again, lower the temperature, be incubated row's yeast then, it is characterized in that will ferment and arrange zymic beer cools to its freezing point or below freezing, allow in the beer part moisture form ice crystal, remove ice crystal, filter, the ice beer.

2. according to the described manufacturing process of claim 1, it is characterized in that after arranging zymic beer and being cooled to-2 to-3 ℃, and, form a large amount of ice crystals in the beer in this temperature range insulation.

3. according to claim 1 and 2 described manufacturing process, it is characterized in that in the beer that forms a large amount of ice crystals, feeding carbon dioxide in good time, prevent that beer from forming small ice.

4. according to the described manufacturing process of claim 1, it is characterized in that through fermented liquid fermentation appearance fermentation and before row's yeast more than 65%, diacetyl content reaches 0.15mg/l when following, promptly be cooled to 4-6 ℃, arrange yeast after 24 hours, continue to be cooled to-1.5 to 0 ℃, after 2-3 days, arrange yeast.