CN115322848A - Brewing process of rye juice beverage based on malt step-by-step saccharification - Google Patents

Abstract

The invention discloses a process for brewing rye juice beverage based on malt step-by-step saccharification, which comprises the following steps: firstly, dividing malt in raw materials into light-colored malt and dark-colored malt, and respectively crushing the light-colored malt and the dark-colored malt; adding a proper amount of water into a saccharifying pot, starting a stirrer of the saccharifying pot, adding light-colored malt for first-stage saccharification, and then adding dark-colored malt for second-stage saccharification; pumping the saccharified mash into a cleaned filter tank, uniformly stirring, starting to filter until the wort contained in the saccharified mash is filtered to be clear, and finally introducing the filtered wort into a boiling pot; boiling the wort in the boiling pot, pumping the boiled wort into a vortex precipitation tank, and cooling and introducing the wort into a fermentation tank through a plate heat exchanger after precipitation; adding yeast into the fermentation tank, and fermenting for 2-3 days; after fermentation, introducing the wort into a storage tank for storage for 24 hours, and then cooling; and (5) after the wort is cooled, preserving the heat for 24 hours, and adding auxiliary materials into the wort.

Description

Brewing process of rye juice beverage based on malt step-by-step saccharification

Technical Field

The invention relates to the field of brewing processes, in particular to a process for brewing rye juice based on malt step-by-step saccharification.

Background

With the increasing demand for substances and the maturity of fine brewing market, wort beverages, one of which is rye beverage, are beginning to appear in the field of vision of people, and are popular in the market because they are similar to black beer in taste but do not contain alcohol. The prior brewing process of the rye juice beverage comprises the following steps: in the mashing, dark malt was saccharified together with light malt for the same mashing time. Then filtering to obtain wort through a filter tank, boiling for sterilization, and finally entering a fermentation tank for fermentation and cold storage.

The existing rye juice beverage has the following defects:

1. the existing rye juice beverage is not dark enough in color, and the appearance chromaticity of the rye juice beverage cannot be highlighted.

2. The existing rye juice beverage has a scorched flavor and a malt taste which is not rich enough in taste.

The reasons for the above defects are: in the existing saccharification process, the saccharification time of dark malt is too long, so that the taste is bitter, and in order to avoid the bitter, the use amount of the dark malt is reduced. However, the use amount of dark malt is reduced, so that the appearance chromaticity of the rye juice beverage is reduced, the rye juice beverage is dark brown, and meanwhile, the taste of the rye juice beverage is not rich enough, and the flavor of the scorched malt is not rich enough.

Accordingly, there is a need for an improved rye juice brewing process that overcomes the above-mentioned problems.

Disclosure of Invention

The invention aims to provide a process for brewing rye juice based on malt step-by-step saccharification.

The technical purpose of the invention is realized by the following technical scheme:

a rye juice brewing process based on malt step-by-step saccharification comprises the following steps:

1) The malt in the raw materials is divided into light-colored malt and dark-colored malt, and the light-colored malt and the dark-colored malt are respectively crushed;

2) Adding a proper amount of water into a saccharifying pot, starting a stirrer of the saccharifying pot, adding light-colored malt for first-stage saccharification, and then adding dark-colored malt for second-stage saccharification;

3) Pumping the saccharified mash into a cleaned filter tank, uniformly stirring, and standing for several minutes; then, filtering is started until wort contained in the mash is filtered to be clear, and finally the filtered wort is led into a boiling pot;

4) Heating the wort in the boiling pot to 100 ℃, preserving the heat for 30 minutes, and adding a proper amount of hops and auxiliary materials; pumping the boiled wort into a vortex precipitation tank, and cooling and guiding the wort into a fermentation tank through a plate heat exchanger after precipitation;

5) Adding yeast into the fermentation tank, and fermenting at 10-15 deg.C for 2-3 days;

6) After the fermentation is finished, guiding the wort into a storage tank for storage for 24 hours, and cooling the wort to 2 ℃ when the diacetyl content in the wort is reduced to 0.15g/l and the alcohol content is not more than 0.5%;

7) And (4) after the wort is cooled, preserving the heat for 24 hours, and adding auxiliary materials into the wort.

Further, the pale malt comprises Australian malt, burnt malt and oat, and the addition amount of the pale malt, the burnt malt and the oat is 100kg, 25kg and 15kg respectively in each ton of beverage; the dark malt comprises chocolate malt and black malt, and the addition amount of the dark malt comprises 15kg and 10kg in each ton of beverage.

Further, the one-stage saccharification process comprises the following steps: saccharifying at 45 deg.C for 5 min, heating to 64 deg.C for 30 min, and heating to 72 deg.C for 10 min.

Further, the two-stage saccharification process comprises the following steps: saccharifying at 72 deg.C for 10 min, and heating to 78 deg.C for saccharifying for 10 min.

Further, the adding time and the adding quantity of the hops and the auxiliary materials in each ton of the wort are as follows:

adding 300 g of Satz hops after 0 minute;

adding 100 g of carrageenan in 50 minutes;

adding 700 g of Saz hops after 60 minutes;

10kg of resistant dextrin were added for 60 minutes.

Furthermore, the adding amount of the auxiliary materials in each ton of wort is as follows:

10kg of erythritol;

lactic acid 400ml.

Further, the cooling process is as follows:

before cooling, sterilizing the plate heat exchanger and the conveying pipeline of the wort by hot water at the temperature of 90-95 ℃ for 10-20 minutes;

when cooling, the cooling temperature is controlled to be 10-30 ℃;

after cooling, the final wort is pushed into the fermentation tank by hot water of 70-90 ℃, and then the plates and the pipelines are cleaned by the hot water.

In conclusion, the invention has the following beneficial effects:

according to the brewing process of the rye juice beverage, the light-colored malt is saccharified in one stage, and then the dark-colored malt is added for saccharification in two stages, so that the brewed rye juice beverage is deep enough in color and thick enough in scorched aroma malt taste.

Drawings

FIG. 1 is a flow chart of the rye juice beverage brewing process of the present invention.

Detailed Description

In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easy to understand, the invention is further described with reference to the figures and the specific embodiments.

As shown in FIG. 1, the invention provides a process for brewing rye juice based on malt step-by-step saccharification, which comprises the following steps:

1) The malt in the raw materials is divided into light-colored malt and dark-colored malt, and the light-colored malt and the dark-colored malt are respectively crushed;

2) Adding a proper amount of water into a saccharifying pot, starting a stirrer of the saccharifying pot, adding light-colored malt for first-stage saccharification, and then adding dark-colored malt for second-stage saccharification;

3) Pumping the saccharified mash obtained by saccharification into a cleaned filter tank, uniformly stirring, and standing for several minutes; then, starting filtration until the wort contained in the mash is filtered to be clear, and finally introducing the filtered wort into a boiling pot;

4) Heating the wort in the boiling pot to 100 ℃, preserving the heat for 30 minutes, and adding a proper amount of hops and auxiliary materials; pumping the boiled wort into a vortex precipitation tank, and cooling and guiding the wort into a fermentation tank through a plate heat exchanger after precipitation;

5) Adding yeast into the fermentation tank, and fermenting at 10-15 deg.C for 2-3 days;

6) After the fermentation is finished, guiding the wort into a storage tank for storage for 24 hours, and cooling the wort to 2 ℃ when the diacetyl content in the wort is reduced to 0.15g/l and the alcohol content is not more than 0.5%;

7) And (4) after the wort is cooled, preserving the heat for 24 hours, and adding auxiliary materials into the wort.

Examples

1. Acceptance inspection of raw and auxiliary materials

And various raw and auxiliary materials, packing materials and additives are required to be checked and put in storage for later use according to raw material acceptance standard requirements, and unqualified materials are rejected. Or the product is received by the step of giving permission after being authorized by the quality control manager.

2. Pulverizing

Starting the machine first and then feeding, controlling the feeding speed, checking the crushing degree, and taking barley malt, black malt, chocolate malt, oat and burnt malt as raw materials, and mixing and crushing the raw materials to ensure that shells are not crushed.

3. Saccharification

Before the feeding is started, the equipment condition and the sanitary condition are checked, and the feeding can be carried out in all normal ways. Adding water with the corresponding tonnage at 47-48 ℃ into the saccharifying pot. Firstly, opening a stirrer of the saccharifying pot, then respectively opening the malt discharging valves, adding food additives for water quality regulation, and carrying out saccharification treatment at different temperatures and different time lengths. (wherein barley malt, oat, burnt malt were added first, and then the mashing temperature was maintained at 72 ℃ for ten minutes, and then black malt, chocolate malt were added.)

The malt adding amount per ton of wine: australian malt 100kg

Burnt malt 25kg

Oat 15kg

15kg of chocolate malt

Black malt 10kg

Temperature control time periods at different temperatures: 45 degrees 5 minutes, 64 degrees 30 minutes, 72 degrees 20 minutes, 78 degrees 10 minutes

4. Filtration

Before the saccharified mash is pumped into the filter tank, the filter tank is washed once by water, then a hot water filter plate is placed in the filter tank, the pipeline is adjusted to saccharified 'out', the filter tank 'in', then a filter tank ploughing knife is opened, and the saccharified mash is completely pumped into the filter tank. Stirring well and standing for about 10 minutes. Filtration was started and refluxed until the wort was clear (typically 15 minutes). Filtered wort is clear and transparent and then flows into the boiling pot from the right side. ( Washing grains, and the like, after the first wort is collected, adding water with the corresponding tonnage at 76-78 ℃ into the filter tank to wash the tank, uniformly stirring, and standing for about 10 minutes. Filtration is started and the reflux is carried out until the wort is clear (generally 15 minutes) )

5. Boiling by boiling

The time of large evaporation is about 60min, and the wort is heated to 100 ℃ about half an hour before the large evaporation, namely the small evaporation. Adding appropriate amount of hops and adjuvants of different varieties at different time periods during boiling process

Controlling the steam pressure: 0.1MPA-0.15MPA

The addition time and the amount of hops in each ton of wine liquid are as follows:

adding 300 g of Satz hops in 0 minute

100 g of carrageenan is added in 50 minutes

Adding 700 g of Satz hops in 60 minutes

10kg of resistant dextrin were added for 60 minutes

Cooling the mixture into a tank after boiling, measuring the wort amount together, and pumping the mixture into a vortex precipitation tank.

6. Precipitation of

The vortex precipitation tank is flushed clean before feeding, accumulated water is drained completely, and each discharge valve is closed. The wort is clarified for a feed time of 10-20 minutes and a rest time of about 10-20 minutes.

7. Cooling down

Sterilizing the plate heat exchanger, the wort pipeline and the like with hot water at the temperature of 90-95 ℃ for 10-20 minutes. The cooling time is controlled, and the cooling temperature is strictly controlled to be 10-30 ℃. And (3) after the wort is cooled, using hot water at 70-90 ℃ to jack the final wort into a fermentation tank, and then using the hot water to clean plates and pipelines.

8. Fermentation of

Specific yeast is added. The addition amount of yeast is 0.05%, the fermentation temperature of the wine is controlled between 10 ℃ and 15 ℃, and the whole fermentation time is 2-3 days.

9. Cold storage

After putting into a tank for 24 hours, detecting diacetyl and alcohol, wherein the diacetyl can be cooled down by less than 0.15g/l, and the alcohol is detected, wherein the alcohol content is not more than 0.5%. After the value is qualified, the wine body is cooled to 2 DEG

10. Backfilling

When the temperature of the wort is reduced to 2 ℃, adding auxiliary materials after keeping for 24 hours;

adding the following auxiliary materials in each ton of wine: erythritol 10kg

Lactic acid 400ml

According to the brewing process of the rye juice beverage, the light-colored malt is saccharified in one stage, and then the dark-colored malt is added for saccharification in two stages, so that the brewed rye juice beverage is deep enough in color and thick enough in scorched aroma malt taste.

In this document, the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", "vertical", "horizontal", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for the purpose of clarity and convenience of description of the technical solutions, and thus, should not be construed as limiting the present invention.

As used herein, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, including not only those elements listed, but also other elements not expressly listed.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, and that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (7)

1. A process for brewing rye juice based on malt step-by-step saccharification is characterized by comprising the following steps:

1) Dividing the malt in the raw materials into light-colored malt and dark-colored malt, and respectively crushing the light-colored malt and the dark-colored malt;

2) Adding a proper amount of water into a saccharifying pot, starting a stirrer of the saccharifying pot, adding light-colored malt for first-stage saccharification, and then adding dark-colored malt for second-stage saccharification;

3) Pumping the saccharified mash into a cleaned filter tank, uniformly stirring, and standing for several minutes; then, filtering is started until wort contained in the mash is filtered to be clear, and finally the filtered wort is led into a boiling pot;

4) Heating the wort in the boiling pot to 100 ℃, and after preserving the heat for 30 minutes, adding a proper amount of hops and auxiliary materials; pumping the boiled wort into a vortex precipitation tank, cooling the wort by a plate heat exchanger after precipitation, and introducing the wort into a fermentation tank;

5) Adding yeast into the fermentation tank, and fermenting at 10-15 deg.C for 2-3 days;

6) After the fermentation is finished, guiding the wort into a storage tank for storage for 24 hours, and cooling the wort to 2 ℃ when the diacetyl content in the wort is reduced to 0.15g/l and the alcohol content is not more than 0.5%;

7) And (4) after the wort is cooled, preserving the heat for 24 hours, and adding auxiliary materials into the wort.

2. The process for brewing a malt-based fractional saccharification rye juice beverage according to claim 1, characterized in that the malted malt comprises macadamia malt, caramelized malt and oats in an amount of 100kg, 25kg and 15kg per ton of beverage; the dark malt comprises chocolate malt and black malt, and the addition amount of the dark malt is 15kg and 10kg respectively in each ton of beverage.

3. The process for brewing a rye juice beverage based on malt step saccharification according to claim 1, characterized in that the one-stage saccharification process is: saccharifying at 45 deg.C for 5 min, heating to 64 deg.C for 30 min, and heating to 72 deg.C for 10 min.

4. The malt step-mashing based rye juice brewing process according to claim 1, characterized in that the two-stage mashing process is: saccharifying at 72 deg.C for 10 min, and heating to 78 deg.C for 10 min.

5. The process of brewing malt stage mashing based rye juice beverage according to claim 1, wherein the addition time and amount of hops and adjuncts per ton of wort is:

adding 300 g of Satz hops after 0 minute;

adding 100 g of carrageenan in 50 minutes;

adding 700 g of Satz hops after 60 minutes;

10kg of resistant dextrin were added for 60 minutes.

6. The process of brewing a rye juice beverage based on malt stage mashing according to claim 1, characterized in that the amount of adjuncts added per ton of wort is:

10kg of erythritol;

lactic acid 400ml.

7. The process of brewing a malt-based fractional saccharification rye juice beverage according to claim 1, characterized in that the cooling process is:

before cooling, sterilizing the plate heat exchanger and the conveying pipeline of the wort by hot water at the temperature of 90-95 ℃ for 10-20 minutes;

when cooling, the cooling temperature is controlled to be 10-30 ℃;

after cooling, the final wort is jacked into the fermentation tank by hot water at 70-90 ℃, and then the plates and the pipelines are cleaned by the hot water.

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