CN114525182A - Two-way production technology in refined beer bottle - Google Patents
Two-way production technology in refined beer bottle Download PDFInfo
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- CN114525182A CN114525182A CN202210332781.9A CN202210332781A CN114525182A CN 114525182 A CN114525182 A CN 114525182A CN 202210332781 A CN202210332781 A CN 202210332781A CN 114525182 A CN114525182 A CN 114525182A
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- 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
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- 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
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Abstract
The invention discloses a secondary fermentation production technology in a refined beer bottle, which comprises the steps of mixing barley malt with moisture, crushing, saccharifying, performing primary saccharification and secondary saccharification, boiling, performing cyclone sedimentation, performing primary fermentation, treating fermentation liquor before filling, mixing primary base liquor and secondary saccharification liquid, performing aseptic filling, performing secondary fermentation in a greenhouse, storing liquor in a cold storage and warehousing for sale; the technology technically improves the primary saccharification equipment into the secondary saccharification technology, meets the pure requirement of the international pure method of the brewed beer, and avoids the problem of quality risk caused by addition, blending and the like; the traditional primary technology is improved into a secondary technology, the secondary technology for fine brewing in the bottle can generate carbon dioxide by self, and the waste of carbon dioxide caused by high-pressure filling of the traditional fine brewing beer is greatly reduced; the common filling equipment is modified and upgraded to have the sterile filling function, so that possible bacteria contamination of the refined beer is avoided, and the wine loss caused by high-pressure filling is greatly reduced; the common cold storage is improved into the secondary heating room, and the secondary environmental facility in the refined brewing bottle is solved on the premise of not increasing the investment of the cold storage.
Description
Technical Field
The invention relates to the technical field of production and processing of fine brewing beer, in particular to a technology for producing secondary fermentation in a fine brewing beer bottle.
Background
The refined beer is the Chinese folk-name of the English Craft beer, and the national standard is defined as the workshop beer. In order to distinguish large industrial beer, the national standard of 'workshop beer group' in 1999 provides that the maximum capacity of saccharification equipment of a workshop beer brewery does not exceed 10 tons per batch, the maximum converted adult capacity is 3 ten thousand tons, and compared with an industrialized large beer brewery, a refined beer brewery belongs to a miniature beer brewery with personalized characteristics.
At present, the traditional production process method of the refined beer in China is the miniaturization (Mini-brewery) of the production process of industrial beer, and takes the beer containing yeast as a main product, the production process adopts a double-roller grinder to crush malt, the malt is put into a saccharification pot to be fed into a filter or a filter tank, clarified wort is boiled for 60 to 120 minutes, hops are added into the malt, the malt is put into a vortex precipitation tank, a heat exchanger is used for cooling the wort, the malt is oxygenated, the malt is put into a fermentation tank, the yeast is inoculated, the fermentation is carried out for one time, the malt is cooled, the temperature is reduced, the filter or the centrifuge (the yeast content is reduced), carbon dioxide is supplemented, a filling production line, a tunnel type heating sterilization (or a pasteurization pot) is used for producing the original pulp beer containing dead yeast; or high-temperature instant sterilization is carried out before filling, namely, fresh beer barrels are filled, namely, turbid fresh beer (fine brewing draught beer containing dead yeast).
Taking the primary fermentation link of fine brewing Lager (Lager) variety as an example, primary saccharification wort is cooled by a heat exchanger, oxygenated, put into a fermentation tank, inoculated, propagated by strains, kept at 9 ℃ (1-2 days), fermented in high foam, kept at 9-10 ℃ (3-5 days), kept at 0.15MPa when the sugar degree is reduced to 4.2-4.5 ℃, heated up to 12 ℃ (4-5 days), and gradually cooled to 0 ℃ when the residual sugar degree is lower than 1.8 ℃, kept (7-12 days), and the primary fermentation technology is realized.
The defects existing in the traditional fine brewing process steps are as follows: the yeast is removed by a filter, thus destroying the original liquid phase balance of beer microorganisms, losing carbon dioxide generated in the natural fermentation process of beer yeast, taking away rich aromatic substances in the beer liquid, causing the beer to have weak taste and being easy to be infected with bacteria and rancid. The reason why the concentrated beer is treated by high-temperature instant sterilization or pasteurization is that the filtration engineering is easy to carry out secondary bacterial contamination except for possible bacterial contamination caused by the sanitary problem in the production process, the shelf life can be prolonged only by a microorganism inactivation process, but the fresh taste of the yeast and the original ecological characteristics of the concentrated beer after sterilization are lost. Whether the method does not filter and sterilize the beer or not is a ceiling of the traditional process technology in the beer industry, and is a dead enemy of prolonging the shelf life of industrial beer, particularly the nightmare of pure taste and freshness of bottled worsted beer.
The reason for the above problems: the production process, equipment, technical concept and production conditions of the traditional beer are limited by the historical development process, the beer is an idea, a set of process and a formula in the world, particularly the technical advantages of the American beer manufactured by the great-scale strong Tulas scale and the German equipment in the world since the world war II, the beer workshop environment all has no dust prevention and purification protection, the contamination is the root cause that the beer which is fermented to be mature must be subjected to large-scale forced filtration, heating sterilization and freezing preservation, and the natural fermentation characteristics of the beer, namely pure and fresh beer, are completely lost although the birth of the pure draught beer benefits from the development of the German membrane filtration technology.
Disclosure of Invention
The invention aims to solve the technical problems that the yeast is removed by a filter, the original ecological liquid phase balance of beer microorganisms is destroyed, carbon dioxide generated in the natural fermentation process of beer yeast is lost, rich aromatic substances in beer liquid are taken away, and the beer is low in taste and easy to be infected with bacteria and rancid. The high-temperature instant sterilization or pasteurization treatment of the refined beer is used because apart from possible bacteria contamination caused by the sanitary problem in the production process, the filtration engineering is also easy to carry out secondary bacteria contamination, the shelf life can be prolonged only by a microbial inactivation process, but the fresh taste of the yeast and the original ecological characteristics of the refined beer are lost after the yeast-containing beer is sterilized. Whether the method does not filter and sterilize the beer or not is a ceiling of the traditional process technology in the beer industry, and is a dead enemy of prolonging the shelf life of industrial beer, particularly the nightmare of pure taste and freshness of bottled worsted beer.
The reason why the above problems occur: the production process, equipment, technical concept and production conditions of the traditional beer are limited by the historical development process, the beer is an idea, a set of process and a formula in the world, particularly the technical advantages of the American beer manufactured by the great-scale strong Tulas scale and the German equipment in the world since the world war II, the beer workshop environment all has no dust prevention and purification protection, the contamination is the root cause that the beer which is fermented to be mature must be subjected to large-scale forced filtration, heating sterilization and freezing preservation, and the natural fermentation characteristics of the beer, namely pure and fresh beer, are completely lost although the birth of the pure draught beer benefits from the development of the German membrane filtration technology.
In order to solve the technical problems, the invention adopts the following technical means:
the second fermentation production technology in the refined beer bottle comprises the following steps of mixing barley malt with wet, crushing, saccharifying, performing primary saccharification and secondary saccharification, boiling, performing cyclone sedimentation, performing primary fermentation process, treating fermentation liquor before filling, mixing primary base liquor and secondary saccharification liquid, performing aseptic filling, performing greenhouse second fermentation, storing liquor in a refrigeration house, and warehousing for sale:
step 1: mixing barley malt with water and crushing: the refined beer raw material is smashed by hot water moistening in a boiler to obtain a processing primary material, and the processing primary material is placed in a fermentation tank;
and 2, step: the saccharification process comprises primary saccharification and secondary saccharification: primary saccharification, primary saccharification is carried out on the primary material obtained by crushing the moistening water; carrying out secondary saccharification, wherein the capacity of secondary saccharification liquid is matched with that of the fermentation tank, secondary saccharification equipment is independent, and a secondary saccharification pot is designed for 10% of the effective volume of the fermentation tank to obtain secondary saccharification liquid;
and step 3: boiling and whirling: boiling secondary saccharified liquid obtained by secondary saccharification in the fermentation tank, performing swirling precipitation, and adding hop;
and 4, step 4: a hair growing process: the first-generation base wine is operated, the first-generation base wine must ensure the anaerobic state, and must not be oxidized and secondarily oxygenated;
and 5: treating fermentation liquor before filling: discharging carbon dioxide of a primary base wine, then discharging precipitated yeast, detecting the survival rate of live bacteria in fermentation liquor, detecting the infection state, preparing fermentation tanks with the same specification in advance, and thoroughly sterilizing by CIP for later use;
step 6: mixing primary base wine and secondary saccharified liquid: inoculating fresh strong yeast strain for the second time, introducing into a standby tank, mixing to obtain a mixed solution, controlling the temperature, standing, and filling;
and 7: and (3) sterile filling: the aseptic filling comprises empty tank sterilization, filling and bottle cap sterilization; sterile filling the obtained mixed solution, and transporting the mixed solution to a greenhouse;
and 8: and (3) warming the room for two times: the greenhouse needs a space of 1 square meter to 2 square meters per ton, the reduction period of two rounds is 3 to 5 days, the indoor air flow is ensured, the heat exchange effect is good, and the reduction temperature of each bottle of products is stable;
and step 9: storing wine in a cold storage: the post-ripening period is 5-7 days, and the temperature of the post-ripening period of the second-hair product is generally controlled at 0-3 ℃;
step 10: warehousing and selling: and packaging and warehousing finished products after wine storage in a refrigeration house.
Preferably, the further technical scheme of the invention is as follows:
the empty tank in the empty tank sterilization is a 1000ml tinplate three-piece tank, the filling is a two-in-one of filling and sealing under an aseptic condition, the aseptic production of a local space is integrated, the aseptic filling is provided with an aseptic filling machine, the aseptic filling machine carries out low-pressure filling, and the low pressure is 0.15 MPa.
And in the fermentation liquor treatment before filling, the pressure and the temperature are not maintained and are not increased after a bubble period, when the detection residual sugar degree is lower than 1.8 ℃, the temperature is not reduced to 0 ℃, the deposited yeast is discharged, and the microorganism is detected to be qualified.
The primary saccharified wort is mixed with the primary fermented liquid, and then inoculated with active strain, and kept at 8-9 ℃.
The greenhouse maintains the temperature of 12-15 ℃ for promoting the secondary fermentation and secondary reduction of the diacetyl in the bottle for 4-5 days, and the pressure and the flora number are detected.
The wine is stored in the cold storage for more than 7 days at the temperature of 0 ℃.
And the finished products are marked and sold after being qualified after being delivered out of the warehouse in the warehousing sale.
The area of the greenhouse is 80 meters square, wherein the Lager series fine brewing maintains 12 ℃, the stable fermentation process is performed under the condition of 3 ℃ temperature difference, the Ale series fine brewing maintains 22 ℃ and the stable fermentation process is performed under the condition of 3 ℃ temperature difference;
the area of the cold storage wine storage cold storage is 120 meters square meters, wherein 5-7 days are needed for the fine brewing of the Lager series, 3-5 days are needed for the fine brewing of the Ale series, the wine storage time can not be shortened in summer, and the winter can be properly shortened.
The technology for producing the secondary fermentation beer in the refined beer bottle can achieve the following technical effects:
(1) the technology of the primary saccharification equipment is improved into the technology of the secondary saccharification, the pure requirement of the international purification method of the brewed beer is met, and the problem of quality risk caused by addition, blending and the like is avoided.
(2) The traditional primary technology is transformed and upgraded into a secondary technology, the secondary technology for finely brewing in the bottle can generate carbon dioxide by self, and the waste of carbon dioxide caused by high-pressure filling of the traditional finely brewed beer is greatly reduced.
(3) The aseptic filling function is improved and upgraded by the common filling equipment, the possible contamination of the refined beer is avoided, and the wine loss caused by high-pressure filling is greatly reduced.
(4) The common cold storage is improved into the secondary heating room, and the secondary environmental facility in the refined brewing bottle is solved on the premise of not increasing the investment of the cold storage.
Drawings
Fig. 1 is a structural block diagram of the technical solution of the present invention.
Fig. 2 is a block diagram of a conventional solution according to the present invention.
Detailed Description
The present invention will be further described with reference to the following examples.
Specific example 1:
referring to fig. 1, the invention takes the secondary fermentation technology in the bottle of the fine brewing beer factory of 10000 tons per year as an example.
The technical scheme aims to: producing a pure fresh refined brewed product which is subjected to secondary fermentation in a bottle, does not contain inactivated active yeast and is preserved for 360 days at normal temperature.
1. New design and improved technological process. The innovation implements technical transformation and upgrading from two aspects of process and equipment. Firstly, technically improving equipment and facilities, namely adding or improving links such as a secondary saccharification/ingredient integrated pot, an aseptic filling device, a purified production environment, a secondary heating room and a cold storage wine storage function and the like; and secondly, the process technology is technically improved, a primary fermentation process and an inoculation process are modified, a secondary saccharification process is innovated, a secondary feeding process is innovated, an aseptic filling process, a secondary fermentation in a bottle, a greenhouse secondary reduction process and a cool wine storage process are innovated, the technical requirements of a single batch of 5-10 ton secondary brewing (2F) process are met, and the aim of producing a 5000-plus-material 30000-bottle 630-plus-material 1000ml pop-top can secondary-fermentation live-bacteria refined brewing product per day is fulfilled.
2. The advantages brought by the method. After the innovative technological improvement design is realized, the equipment investment is reduced for a brewery, the production efficiency is improved, the labor and management cost of water and electricity is saved, the refined brewing yield is improved, the cold chain transportation and storage cost is reduced, and the product is guaranteed quality and pure and fresh under the normal temperature condition. The equipment investment is saved by more than 300 ten thousand yuan for newly building ten thousand ton breweries, the comprehensive saving is more than 300 ten thousand yuan each year, the investment scale (1500 ten thousand yuan) of one-year-produced ten thousand tons of breweries can be saved in 5 years, and the enterprise and social benefits are remarkable.
The method comprises the following specific steps:
(1) compared with the traditional beer technology, the equipment such as centrifugation, filtration, sterilization and the like is reduced, the investment is saved by 150 ten thousand yuan, and the quantity of live bacteria in the bottle can be controlled by the fermentation technology with little cost.
(2) Compared with the primary fermentation period technology, the method shortens 7-10 days, improves the productivity of the fermentation tank by about 40 percent, solves the problem through greenhouse secondary fermentation, equivalently saves the investment of the fermentation tank by 200 ten thousand yuan, and only needs 30-50 ten thousand yuan for greenhouse facility transformation.
(3) Compared with the traditional brewery, the equipment, factory buildings, facilities and the like are reduced, the cost of equipment depreciation, water, electricity, labor, management and the like generated by the equipment depreciation is saved, and more than 100 ten thousand yuan is saved every year.
(4) Compared with the traditional beer production, the method has the advantages that the steps of filtering, centrifuging and sterilizing are omitted, the aseptic isobaric filling technology is used, the carbon dioxide consumption is reduced, the wine loss is reduced, the yield is improved by about 3%, and the two steps are saved by more than 100 ten thousand yuan each year.
(5) Compared with the traditional beer technology, the product brewed by the innovative original ecological fine brewing technology does not need cold chain transportation and cold storage, can be transported and stored at normal temperature, has unchanged quality, and saves cold chain equipment and sales cost by more than 100 ten thousand yuan every year.
(6) Compared with the traditional beer which is not sterilized for more than 3 days, the quality guarantee time of the live bacteria refined brewed by the BT2F technology is as long as 360 days; the quality guarantee period of the traditional beer bottled wine instantly killed at high temperature is 7 days, the traditional beer bottled wine bottled for 30 days is pasteurized in order to prolong the quality guarantee period, and the traditional beer belongs to beer containing dead yeast.
(7) Compared with the traditional beer technology, the temporary loss of the refined brewed product is reduced, especially the loss of the summer beer in the vigorous selling period is reduced, and the market competitiveness of the enterprise product is greatly improved.
Specific example 2:
referring to fig. 1, the mass production technology of the secondary fermentation in the refined beer bottle is added with secondary saccharification equipment, sugar and flavor substances required by secondary fermentation can be solved through secondary saccharification, and the later blending of 'pure and clean beer' is avoided; changing a primary fermentation process, maintaining the pressure and temperature after a high-foaming period, when the detected residual sugar degree is lower than 1.8 ℃, not cooling to 0 ℃, discharging the deposited yeast, detecting the microbial qualification, mixing the secondary saccharified wort with the primary fermentation liquid, inoculating an active strain, and keeping the temperature at 8-9 ℃; transforming an aseptic filling machine, filling the inoculated primary fermentation liquor at low pressure of 0.15MPa and constant pressure, bottling, and sealing to obtain a semi-finished product; transforming a cold storage or transforming the temperature, transferring the sealed semi-finished product to a greenhouse, maintaining the temperature at 12-15 ℃, promoting the secondary fermentation and secondary reduction of the viable bacteria in the bottle for 4-5 days, and detecting the pressure and the flora number; moving to a cold storage at 0 deg.C for over 7 days, taking out, testing, coding, packaging, and selling. The new production process DE has no sterilization, no filtration, no blending and no aeration (carbon dioxide) in the whole process, completely conforms to the international beer purification method, keeps live bacteria fresh, and really achieves the essence of refined brewing, namely pure and fresh.
Specific example 3:
the sterile filling process and equipment research and development technology comprise the following steps:
the empty tank disinfection technology and equipment research: taking a 1000ml tinplate three-piece can as an example, in order to achieve the effect of killing the empty can, the mass production speed of 1000-2000 tins/hour is also required to be met; the sterilizing equipment and the process need to select the sterilizing agent for composite food sanitation and meet the fresh-keeping and quality-guaranteeing requirements of product upgrading, and refer to the equipment entity in detail.
Sterile filling process study: a fine brewing aseptic filling production device belongs to the BT2F exclusive technology, and the filling and sealing two-in-one technology under the aseptic condition integrates the aseptic production technique of local space and has the contamination control effect exceeding one ten thousandth.
Bottle cap sterilization technical study and sterile room design technical study: the bottle cap sterilizing and disinfecting technique is based on experiments of ultraviolet rays, hydrogen peroxide, hot water, steam and the like which are carried out for thousands of times, thoroughly breaks through the traditional thinking, and applies a configuration mode of pilot-scale verification and volume production, so that the bottle cap can be independently sterilized, and the matching of the cap falling speed meeting the electromagnetic induction of a dial wheel can be ensured. The sterile room design technology is formed by using the medicine production purification technology and the monosodium glutamate production environment sterilization technology for reference and greatly saving the purification treatment cost.
Since the above description is only a specific embodiment of the present invention, but the protection of the present invention is not limited thereto, any equivalent changes or substitutions of the technical features of the present invention which can be conceived by those skilled in the art are included in the protection scope of the present invention.
Claims (9)
1. The secondary fermentation production technology in the refined beer bottle comprises barley malt wet mixing and crushing, a saccharification process comprising primary saccharification and secondary saccharification, boiling and cyclone precipitation, a primary fermentation process, fermentation liquor treatment before filling, mixing primary base liquor and secondary saccharification liquid, aseptic filling, greenhouse secondary fermentation, cold storage liquor storage and warehousing sale, and is characterized in that:
step 1: mixing barley malt with water and crushing: the refined beer raw material is smashed by hot water moistening in a boiler to obtain a processing primary material, and the processing primary material is placed in a fermentation tank;
step 2: the saccharification process comprises primary saccharification and secondary saccharification: primary saccharification, primary saccharification is carried out on the primary material obtained by crushing the moistening water; carrying out secondary saccharification, wherein the capacity of secondary saccharification liquid is matched with that of a fermentation tank, secondary saccharification equipment is independent, and a secondary saccharification pot is designed for 10% of the effective volume of the fermentation tank to obtain secondary saccharification liquid;
and step 3: boiling and whirling: boiling secondary saccharified liquid obtained by secondary saccharification in the fermentation tank, performing swirling precipitation, and adding hop;
and 4, step 4: a production process comprises the following steps: the primary wine is operated, and the primary wine must ensure an anaerobic state, must not be oxidized and must not be oxygenated for the second time;
and 5: treating fermentation liquor before filling: discharging carbon dioxide of a primary base wine, then discharging precipitated yeast, detecting the survival rate of live bacteria in fermentation liquor, detecting the infection state, preparing fermentation tanks with the same specification in advance, and thoroughly sterilizing by CIP for later use;
step 6: mixing primary base wine and secondary saccharified liquid: inoculating fresh strong yeast strain for the second time, introducing into a standby tank, mixing to obtain a mixed solution, controlling the temperature, standing, and filling;
and 7: and (3) sterile filling: the aseptic filling comprises empty tank sterilization, filling and bottle cap sterilization; sterile filling the obtained mixed solution, and transporting the mixed solution to a greenhouse;
and 8: and (3) warming the room for two times: the greenhouse needs a space of 1 square meter to 2 square meters per ton, the reduction period of two rounds is 3 to 5 days, the indoor air flow is ensured, the heat exchange effect is good, and the reduction temperature of each bottle of products is stable;
and step 9: storing wine in a cold storage: the post-ripening period is 5-7 days, and the temperature of the post-ripening period of the second-hair product is generally controlled at 0-3 ℃;
step 10: warehousing and selling: and packaging and warehousing finished products after wine storage in a refrigeration house.
2. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the empty tank in the empty tank sterilization is a 1000ml tinplate three-piece tank, the filling is a two-in-one of filling and sealing under an aseptic condition, the aseptic production of a local space is integrated, the aseptic filling is provided with an aseptic filling machine, the aseptic filling machine carries out low-pressure filling, and the low pressure is 0.15 MPa.
3. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: and in the fermentation liquor treatment before filling, the pressure and the temperature are not maintained and are not increased after a bubble period, when the detection residual sugar degree is lower than 1.8 ℃, the temperature is not reduced to 0 ℃, the deposited yeast is discharged, and the microorganism is detected to be qualified.
4. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the primary saccharified wort is mixed with the primary fermented liquid, and then inoculated with active strain, and kept at 8-9 ℃.
5. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the greenhouse maintains the temperature of 12-15 ℃ for promoting the secondary fermentation and secondary reduction of the diacetyl in the bottle for 4-5 days, and the pressure and the flora number are detected.
6. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the wine is stored in the cold storage for more than 7 days at the temperature of 0 ℃.
7. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: and the finished products are marked and sold after being qualified after being delivered out of the warehouse in the warehousing sale.
8. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the area of the greenhouse needs 80 meters square, wherein the Lager series fine brewing maintains 12 ℃, the stable fermentation process is performed under the condition of 3 ℃ temperature difference, the Ale series fine brewing maintains 22 ℃ and the stable fermentation process is performed under the condition of 3 ℃ temperature difference.
9. The mass production technique for the second ingredient in the fine-brewed beer bottle according to claim 1, characterized in that: the area of the cold storage wine storage cold storage is 120 meters square meters, wherein 5-7 days are needed for the fine brewing of the Lager series, 3-5 days are needed for the fine brewing of the Ale series, the wine storage time can not be shortened in summer, and the winter can be properly shortened.
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