CN114410397A - Production process for improving taste of sexual beer - Google Patents

Production process for improving taste of sexual beer Download PDF

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Publication number
CN114410397A
CN114410397A CN202210109712.1A CN202210109712A CN114410397A CN 114410397 A CN114410397 A CN 114410397A CN 202210109712 A CN202210109712 A CN 202210109712A CN 114410397 A CN114410397 A CN 114410397A
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China
Prior art keywords
tank
malt
beer
sugar juice
hot water
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Pending
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CN202210109712.1A
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Chinese (zh)
Inventor
周学军
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Zhaoqing Blue Ribbon Beer Co ltd
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Zhaoqing Blue Ribbon Beer Co ltd
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Priority to CN202210109712.1A priority Critical patent/CN114410397A/en
Publication of CN114410397A publication Critical patent/CN114410397A/en
Pending legal-status Critical Current

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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
    • C12C1/00—Preparation of malt
    • C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ
    • 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
    • C12C11/006—Fermentation tanks therefor
    • 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
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • 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
    • C12C7/17—Lautering, i.e. clarifying wort by straining in lautertuns, e.g. in a tub with perforated false bottom
    • 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
    • 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
    • C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Toxicology (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer. The technical scheme comprises the following steps: selecting barley malt, feeding the barley malt into a grinder for grinding, adding the ground barley malt into a saccharification tank, and adding hot water for saccharification; adding the maltose juice into a boiling pot, adding hot water, mixing with the maltose juice, boiling, and adding hops into the boiling pot; adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, and taking clear liquid to send into a water bath cooler; adding the cooled sugar juice into a fermentation tank, and adding yeast into the fermentation tank for fermentation; filtering the fermented liquid and then sending the filtered liquid into a sake tank to form beer. The invention has the advantages that the taste of the beer is improved by reducing the using amount of the hop; reduce the surplus space in the fermentation cylinder, pressurize simultaneously, make the increase of fermentation cylinder internal pressure, increase carbon dioxide's volume of melting into, low temperature fermentation can make the better advantage of finished product beer taste simultaneously.

Description

Production process for improving taste of sexual beer
Technical Field
The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer.
Background
The beer is an alcoholic beverage brewed by using wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation. The beer has low alcohol content, and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. Among them, low molecular sugar and amino acid are easily digested and absorbed, and generate a large amount of heat energy in vivo, so that beer is often called "liquid bread".
The main production raw material of the beer is barley malt which is fusiform, 8-12 mm long and 3-4 mm in diameter. The surface is light yellow, and the back surface is surrounded by the lemma and has 5 veins; the ventral surface is the palea envelope. After removing the inner and outer seeds, the ventral surface has 1 longitudinal furrow; the radicle of the base part grows a bud and a fibrous root, and the bud is in a needle-shaped strip shape and is about 5mm long. The fiber has a plurality of strands, and is slender and bent. Hard, white cross section and powdery. Light smell, slightly sweet taste.
In order to keep good taste of beer in the beer production process, each step of process needs to keep good tightness, but in the general beer production process, when fermentation treatment is carried out in a fermentation tank, the vacant space in the fermentation tank is more, so that the pressure in the fermentation tank is not large enough, the taste of the produced beer is directly influenced by insufficient content of carbon dioxide, and the taste of the finished beer is also influenced by overhigh temperature during fermentation.
Disclosure of Invention
The invention aims to provide a production process of an improved beer taste, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the improved beer taste production process includes grinding machine, saccharifying tank, filtering tank, boiling pot, rotary deposition tank, water bath cooler, fermentation tank and clear wine tank, and the technological process includes the following steps:
s1, selecting high-quality barley malt, feeding the barley malt into a grinder for grinding, and collecting and containing the ground barley malt into a container;
s2, adding the milled barley malt into a saccharifying tank, adding hot water in a ratio of 1: 3 with the barley malt, controlling the temperature of the hot water to be between 60 and 65 ℃, starting a heater at the bottom of the saccharifying tank to heat the saccharifying tank, controlling the temperature in the saccharifying tank to be between 66 and 70 ℃, and controlling the saccharifying time of the barley malt in the saccharifying tank to be 1 hour;
s3, adding the saccharified malt wort into a filter tank, and filtering impurities in the malt wort by the filter tank;
s4, adding the filtered malt sugar juice into a boiling pot, adding hot water with the ratio of the malt sugar juice to the hot water being 1: 0.6 into the boiling pot, controlling the temperature of the hot water at 100 ℃, mixing the hot water with the malt sugar juice for boiling, adding hops into the boiling pot after boiling for 30 minutes, wherein the amount of the hops is not more than 5% of the liquid amount in the boiling pot, boiling for 1 hour again, adding the hops into the boiling pot again, wherein the amount of the hops is not more than 3% of the liquid amount in the boiling pot, and finally boiling for 5 minutes;
s5, adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, sending the clear liquid into a water bath cooler, and rapidly cooling the sugar juice by the water bath cooler;
s6, adding the cooled sugar juice into a fermentation tank, adding yeast into the fermentation tank, fermenting for two weeks, sleeving a jacket outside the fermentation tank, introducing flowing cooling water into the jacket, controlling the temperature of the fermentation tank to be 15-18 ℃, ensuring that the vacant space in the fermentation tank is not more than 15% of the fermentation tank, and pressurizing the fermentation tank;
s7, filtering the fermented liquid, then sending the liquid into a sake jar to form beer, bottling the beer, introducing carbon dioxide into the bottle, and then refrigerating the bottle filled with the beer.
As a further aspect of the invention, the criteria for the barley malt being completely ground in the grinder is the split crumb, the ground barley malt is sieved through a sieve and the barley malt not completely ground is again fed into the grinder for grinding.
As a further scheme of the invention, the filter tank is provided with two layers, the malt wort respectively passes through two layers of filter screens in the filter tank in a backflow mode, the pore diameters of the two layers of filter screens are sequentially reduced, the malt wort is subjected to double filtration, and impurities of different particles in the malt wort are classified and treated.
As a further aspect of the present invention, the hot water added to the boiler is washed with the barley mash twice in advance, and the hot water after washing with the barley mash is mixed with the wort.
Compared with the prior art, the invention has the beneficial effects that: adding the malt sugar juice into a boiling pot, adding hot water with the ratio of 1: 0.6 of the malt sugar juice into the boiling pot, controlling the temperature of the hot water at 100 ℃, mixing the hot water with the malt sugar juice for boiling, adding the hops into the boiling pot after boiling for 30 minutes, wherein the hop amount is not more than 5% of the liquid amount in the boiling pot, boiling for 1 hour again, adding the hops into the boiling pot again, wherein the hop amount is not more than 3% of the liquid amount in the boiling pot, and finally boiling for 5 minutes. The hop is added in batches, and the adding amount of the hop is reduced in sequence every time, so that the taste of the beer is improved by reducing the using amount of the hop.
Adding sugar juice into a fermentation tank, adding yeast into the fermentation tank, fermenting for two weeks, sleeving a jacket outside the fermentation tank, introducing flowing cooling water into the jacket to control the temperature of the fermentation tank to 15-18 ℃, keeping the empty space in the fermentation tank not more than 15% of the fermentation tank, and pressurizing the fermentation tank. Reduce the residual space in the fermentation cylinder, pressurize simultaneously, make the increase of fermentation cylinder internal pressure, increase carbon dioxide's volume of melting into, low temperature fermentation can make finished product beer taste better simultaneously.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown herein, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
The embodiment provided by the invention comprises the following steps: the improved beer taste production process includes grinding machine, saccharifying tank, filtering tank, boiling pot, rotary deposition tank, water bath cooler, fermentation tank and clear wine tank, and the technological process includes the following steps:
s1, selecting high-quality barley malt, feeding the barley malt into a grinder for grinding, and collecting and containing the ground barley malt into a container; the standard of the barley malt which is completely milled by the mill is skin cracking and pulp breaking, the milled barley malt is screened by a screen, and the barley malt which is not completely milled is fed into the mill again for milling;
s2, adding the milled barley malt into a saccharifying tank, adding hot water in a ratio of 1: 3 with the barley malt, controlling the temperature of the hot water to be between 60 and 65 ℃, starting a heater at the bottom of the saccharifying tank to heat the saccharifying tank, controlling the temperature in the saccharifying tank to be between 66 and 70 ℃, and controlling the saccharifying time of the barley malt in the saccharifying tank to be 1 hour;
s3, adding the saccharified malt wort into a filter tank, and filtering impurities in the malt wort by the filter tank; the filtering tank is provided with two layers, the malt wort respectively passes through two layers of filter screens in the filtering tank in a backflow mode, the aperture of the two layers of filter screens is sequentially reduced, the malt wort is subjected to double filtration, and the impurities of different particles in the malt wort are subjected to classification treatment;
s4, adding the filtered malt sugar juice into a boiling pot, adding hot water with the ratio of the malt sugar juice to the hot water to the boiling pot being 1: 0.6, washing the hot water added into the boiling pot with barley malt paste twice in advance, and mixing the hot water after washing with the barley malt paste with the malt sugar juice; controlling the temperature of hot water at 100 ℃, mixing the hot water with the maltose juice for boiling, adding hops into the boiling pot after boiling for 30 minutes, wherein the amount of the hops is not more than 5% of the liquid amount in the boiling pot, boiling for 1 hour again, adding the hops into the boiling pot again, wherein the amount of the hops is not more than 3% of the liquid amount in the boiling pot, and finally boiling for 5 minutes;
s5, adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, sending the clear liquid into a water bath cooler, and rapidly cooling the sugar juice by the water bath cooler;
s6, adding the cooled sugar juice into a fermentation tank, adding yeast into the fermentation tank, fermenting for two weeks, sleeving a jacket outside the fermentation tank, introducing flowing cooling water into the jacket, controlling the temperature of the fermentation tank to be 15-18 ℃, ensuring that the vacant space in the fermentation tank is not more than 15% of the fermentation tank, and pressurizing the fermentation tank;
s7, filtering the fermented liquid, then sending the liquid into a sake jar to form beer, bottling the beer, introducing carbon dioxide into the bottle, and then refrigerating the bottle filled with the beer.
Example 2
The embodiment provided by the invention comprises the following steps: a process for preparing beer with improved taste includes such steps as adding malt sugar juice to boiling pot, adding hot water (1: 0.6) to said malt sugar juice, boiling at 100 deg.C for 30 min, adding hop (less than 5%), boiling for 1 hr, adding hop (less than 3%) to boiling pot, and boiling for 5 min. The hop is added in batches, and the adding amount of the hop is reduced in sequence every time, so that the taste of the beer is improved by reducing the using amount of the hop.
Adding sugar juice into a fermentation tank, adding yeast into the fermentation tank, fermenting for two weeks, sleeving a jacket outside the fermentation tank, introducing flowing cooling water into the jacket to control the temperature of the fermentation tank to 15-18 ℃, keeping the empty space in the fermentation tank not more than 15% of the fermentation tank, and pressurizing the fermentation tank. Reduce the residual space in the fermentation cylinder, pressurize simultaneously, make the increase of fermentation cylinder internal pressure, increase carbon dioxide's volume of melting into, low temperature fermentation can make finished product beer taste better simultaneously.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (4)

1. The improved beer taste production process comprises a grinding machine, a saccharification tank, a filter tank, a boiling pot, a rotary sedimentation tank, a water bath cooler, a fermentation tank and a sake tank, and is characterized in that: the process flow comprises the following steps:
s1, selecting high-quality barley malt, feeding the barley malt into a grinder for grinding, and collecting and containing the ground barley malt into a container;
s2, adding the milled barley malt into a saccharifying tank, adding hot water in a ratio of 1: 3 with the barley malt, controlling the temperature of the hot water to be between 60 and 65 ℃, starting a heater at the bottom of the saccharifying tank to heat the saccharifying tank, controlling the temperature in the saccharifying tank to be between 66 and 70 ℃, and controlling the saccharifying time of the barley malt in the saccharifying tank to be 1 hour;
s3, adding the saccharified malt wort into a filter tank, and filtering impurities in the malt wort by the filter tank;
s4, adding the filtered malt sugar juice into a boiling pot, adding hot water with the ratio of the malt sugar juice to the hot water being 1: 0.6 into the boiling pot, controlling the temperature of the hot water at 100 ℃, mixing the hot water with the malt sugar juice for boiling, adding hops into the boiling pot after boiling for 30 minutes, wherein the amount of the hops is not more than 5% of the liquid amount in the boiling pot, boiling for 1 hour again, adding the hops into the boiling pot again, wherein the amount of the hops is not more than 3% of the liquid amount in the boiling pot, and finally boiling for 5 minutes;
s5, adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, sending the clear liquid into a water bath cooler, and rapidly cooling the sugar juice by the water bath cooler;
s6, adding the cooled sugar juice into a fermentation tank, adding yeast into the fermentation tank, fermenting for two weeks, sleeving a jacket outside the fermentation tank, introducing flowing cooling water into the jacket, controlling the temperature of the fermentation tank to be 15-18 ℃, ensuring that the vacant space in the fermentation tank is not more than 15% of the fermentation tank, and pressurizing the fermentation tank;
s7, filtering the fermented liquid, then sending the liquid into a sake jar to form beer, bottling the beer, introducing carbon dioxide into the bottle, and then refrigerating the bottle filled with the beer.
2. The process for producing an improved mouthfeel of beer according to claim 1, wherein: the criteria for complete milling of the barley malt in the mill are split husk and split pulp, the milled barley malt is sieved through a sieve and the barley malt that is not completely milled is again fed into the mill for milling.
3. The process for producing an improved mouthfeel of beer according to claim 1, wherein: the filter tank sets up two-layerly, and the mode that the malt sugar juice adopted the backward flow passes through the two-layer filter screen in the filter tank respectively, and the aperture of two-layer filter screen reduces in proper order, carries out dual filtration to the malt sugar juice, the impurity classification of different granules in the malt sugar juice handles.
4. The process for producing an improved mouthfeel of beer according to claim 1, wherein: the hot water added to the boiling pot was washed twice with the barley malt paste in advance, and the hot water after washing with the barley malt paste was mixed with the wort.
CN202210109712.1A 2022-01-29 2022-01-29 Production process for improving taste of sexual beer Pending CN114410397A (en)

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Citations (8)

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Publication number Priority date Publication date Assignee Title
CN2320624Y (en) * 1997-10-31 1999-05-26 孙英弟 Domestic beer brewing machine
CN2321779Y (en) * 1996-11-15 1999-06-02 通州市环球酿造设备有限公司 Beer brewing equipment
CN201427960Y (en) * 2009-03-16 2010-03-24 荆通 Home-brew beer brewing equipment
CN101724524A (en) * 2009-12-28 2010-06-09 肇庆蓝带啤酒有限公司 Improved technology for producing beer
CN104946447A (en) * 2015-07-03 2015-09-30 福建省燕京惠泉啤酒股份有限公司 Beer production technique and device for improving liquor body aroma
CN109868195A (en) * 2019-03-22 2019-06-11 青岛科海生物有限公司 A kind of production method of white beer
CN110272788A (en) * 2019-07-01 2019-09-24 北京丹尼斯唐酒业有限公司 A kind of malt beer and its composite yeast brewage process
CN113563995A (en) * 2021-09-03 2021-10-29 哈尔滨彪马啤酒有限公司 Preparation method of aronia melanocarpa beer

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2321779Y (en) * 1996-11-15 1999-06-02 通州市环球酿造设备有限公司 Beer brewing equipment
CN2320624Y (en) * 1997-10-31 1999-05-26 孙英弟 Domestic beer brewing machine
CN201427960Y (en) * 2009-03-16 2010-03-24 荆通 Home-brew beer brewing equipment
CN101724524A (en) * 2009-12-28 2010-06-09 肇庆蓝带啤酒有限公司 Improved technology for producing beer
CN104946447A (en) * 2015-07-03 2015-09-30 福建省燕京惠泉啤酒股份有限公司 Beer production technique and device for improving liquor body aroma
CN109868195A (en) * 2019-03-22 2019-06-11 青岛科海生物有限公司 A kind of production method of white beer
CN110272788A (en) * 2019-07-01 2019-09-24 北京丹尼斯唐酒业有限公司 A kind of malt beer and its composite yeast brewage process
CN113563995A (en) * 2021-09-03 2021-10-29 哈尔滨彪马啤酒有限公司 Preparation method of aronia melanocarpa beer

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* Cited by examiner, † Cited by third party
Title
李秀婷: "现代啤酒生产工艺", 北京：中国农业大学出版社, pages: 1 - 3 *

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