CN1293234A - Basic material of beer and its preparing process and application method - Google Patents
Basic material of beer and its preparing process and application method Download PDFInfo
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- CN1293234A CN1293234A CN 99112486 CN99112486A CN1293234A CN 1293234 A CN1293234 A CN 1293234A CN 99112486 CN99112486 CN 99112486 CN 99112486 A CN99112486 A CN 99112486A CN 1293234 A CN1293234 A CN 1293234A
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- beer
- basic material
- concentration
- wheat juice
- former wheat
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Abstract
A base material of beer is prepared from malt through crushing, saccharifying, filtering, then adding hop, boiling, deposition to obtain raw juice of malt, and concentrating. It can be used to produce draught beer through diluting with water, boiling for 20-40 min, cooling and fermenting. Its advantages are high productivity and low cost.
Description
The present invention is a kind of basic material of beer and production thereof, using method.
Along with the raising of living standards of the people, drinking of fresh beer is more and more universal, thereby the production of fresh beer is also more and more.As everyone knows, the production of fresh beer is to boil through saccharification, adding hops successively after Fructus Hordei Germinatus is pulverized, and makes through precipitation, cooling, fermentation again.At present the working method of each fresh beer production point is all like this, thereby they need be equipped with a complete set of equipment such as pulverizing, saccharification, filtration, heating, cooling, fermentation, thereby invests higher.And the poor bad processing of the wheat that produces in process of production, influence environmental health.
The objective of the invention is to disclose a kind of basic material of beer that can suitability for industrialized production, disclose its production method and using method,, and reduce its production unit, reduce its investment so that simplify fresh beer production person's manufacturing procedure greatly.
The present invention at first discloses a kind of basic material of beer product, and it is that a kind of concentration is the former wheat juice of 30-85%.
Product of the present invention is to boil, after precipitation process makes former wheat juice, former wheat juice is sent into made after thickening equipment concentrates again through saccharification of the prior art, filtration, adding hops successively after Fructus Hordei Germinatus is pulverized.Generally speaking, concentrated mode is an evaporation concentration.
In addition, be to guarantee quality product, also will carry out high-temperature sterilization after finishing and handle concentrating it, when wort concentration 72% when above, packing material need be sterilized gets final product; And during wheat juice simmer down to 30-72%, also to carry out high-temperature sterilization to product, and sterilising temp is generally 90-120 ℃, and the time is 20-30 minute.During sterilization, pack again after packing material and product can being sterilized respectively, also spissated wheat juice can be packed earlier, and then be sterilized.
Only need add water constantly at processing beer base-material is diluted, make its concentration reach the concentration of normal wine brewing,, and boil 20-40 minute, cool off, ferment according to ordinary method then as 8-18%.
Pulverizing in the present invention, saccharification, filter, boil, precipitation, cooling, fermenting process be all same as the prior art.After using this base-material, the businessman that specifically produces fresh beer just not and purchase pulverizing, saccharification, filter, boil, equipment such as precipitation, thereby can significantly reduce the producer's facility investment, and simplify its production process, enhance productivity, reduce production costs.
Below in conjunction with embodiment the present invention is elaborated.
Embodiment one;
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 105 ℃, concentration are 6% former wheat juice to post precipitation.Former wheat juice directly being sent into vaporizer carry out low-temp low-pressure according to ordinary method under 100 ℃ condition and concentrate, is 85% until its concentration, generates base-material.Packing material after carrying out the high-temperature sterilization processing under 100 ℃, is packed base-material and stored refrigerated.
During use, at first, it is boiled 20 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 6% of above-mentioned basic material of beer.
Embodiment two:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 102 ℃, concentration are 8% former wheat juice to post precipitation.Former wheat juice directly being sent into vaporizer carry out low-temp low-pressure according to ordinary method under 90 ℃ condition and concentrate, is 80% until its concentration, will carry out high-temperature sterilization, stored refrigerated then after its packing bag of packing under 120 ℃.
During use, at first, it is boiled 25 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 10% of above-mentioned basic material of beer.
Embodiment three:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 100 ℃, concentration are 8% former wheat juice to post precipitation.Former wheat juice directly being sent into vaporizer carry out low-temp low-pressure according to ordinary method under 70 ℃ condition and concentrate, is 72% until its concentration, makes basic material of beer.With packing bag after carrying out 30 minutes high-temperature sterilization under 105 ℃ with basic material of beer packing, stored refrigerated then.
During use, at first, it is boiled 30 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 6% of above-mentioned basic material of beer.
Embodiment four:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 103 ℃, concentration are 10% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 50 ℃ condition, until its concentration is 70%, sending into heating installation is being that high-temperature sterilization was made basic material of beer in 20 minutes under 95 ℃ the condition, method according to the foregoing description is carried out sterilising treatment with packing material, packing back stored refrigerated.
During use, at first, it is boiled 25 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 6% of above-mentioned basic material of beer.
Embodiment five:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 98 ℃, concentration are 10% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 80 ℃ condition, until its concentration is 65%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 110 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 40 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 12% of above-mentioned basic material of beer.
Embodiment six:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 96 ℃, concentration are 15% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 55 ℃ condition, until its concentration is 60%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 115 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 30 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 10% of above-mentioned basic material of beer.
Embodiment seven:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 103 ℃, concentration are 18% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 65 ℃ condition, until its concentration is 55%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 120 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 30 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 14% of above-mentioned basic material of beer.
Embodiment eight:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 103 ℃, concentration are 18% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 75 ℃ condition, until its concentration is 50%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 100 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 40 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 11% of above-mentioned basic material of beer.
Embodiment nine:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 103 ℃, concentration are 18% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 60 ℃ condition, until its concentration is 40%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 102 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 35 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 9% of above-mentioned basic material of beer.
Embodiment ten:
With Fructus Hordei Germinatus pulverizing, saccharification according to a conventional method, filter, boil, to obtain temperature be that 103 ℃, concentration are 18% former wheat juice to post precipitation.Former wheat juice is directly sent into vaporizer to carry out low-temp low-pressure according to ordinary method and concentrates under 70 ℃ condition, until its concentration is 30%, with its branch bag of packing into, sends into heating installation and is being high-temperature sterilization 30 minutes under 110 ℃ the condition, make basic material of beer, then stored refrigerated.
During use, at first, it is boiled 25 minutes again, then it is cooled off routinely, fermentative processing makes beer the unpacking and be diluted to 10% of above-mentioned basic material of beer.
Claims (8)
1, a kind of basic material of beer is characterized in that: it is that concentration is the wheat juice of 30-85%.
2, basic material of beer according to claim 1 is characterized in that: its concentration is 50-65%.
3, the production method of above-mentioned basic material of beer is characterized in that: former wheat juice is sent into thickening equipment concentrate.
4, the production method of basic material of beer according to claim 3 is characterized in that: said simmer down to evaporation concentration.
5, according to the production method of claim 3 or 4 described basic material of beer, it is characterized in that: carry out high-temperature sterilization after former wheat juice is concentrated into 30-72%, sterilising temp is 90-120 ℃.
6, the production method of basic material of beer according to claim 5 is characterized in that: former wheat juice is packed after concentrating, and then carried out high temperature.
7, the production method of basic material of beer according to claim 5 is characterized in that: sterilization time 20-30 minute.
8, the using method of above-mentioned basic material of beer is characterized in that: add water base-material is diluted to concentration for for 6-18%, and boiled 20-40 minute, cool off, ferment according to ordinary method then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112486A CN1118561C (en) | 1999-10-15 | 1999-10-15 | Basic material of beer and its preparing process and application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112486A CN1118561C (en) | 1999-10-15 | 1999-10-15 | Basic material of beer and its preparing process and application method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1293234A true CN1293234A (en) | 2001-05-02 |
| CN1118561C CN1118561C (en) | 2003-08-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112486A Expired - Fee Related CN1118561C (en) | 1999-10-15 | 1999-10-15 | Basic material of beer and its preparing process and application method |
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| Country | Link |
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| CN (1) | CN1118561C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906361A (en) * | 2009-06-03 | 2010-12-08 | 啤酒酿造研究所有限公司 | Concentrate hopped wort and preparation method thereof |
| CN102286313A (en) * | 2011-06-24 | 2011-12-21 | 山东中德设备有限公司 | High-concentration wort for beer and preparation method thereof |
| CN102382735A (en) * | 2011-08-25 | 2012-03-21 | 山东中德设备有限公司 | Production method of sugar-free beer |
| CN105586193A (en) * | 2016-03-17 | 2016-05-18 | 烟台麦特尔生物技术有限公司 | High-concentration beer fermentation type wort and preparation method and application thereof |
| CN109749903A (en) * | 2019-03-07 | 2019-05-14 | 武汉精酿工坊技术有限公司 | A kind of production method of the malt flour containing hops constituents |
| CN111876278A (en) * | 2020-08-10 | 2020-11-03 | 宁波乐惠国际工程装备股份有限公司 | Preparation method of concentrated wort finished product and preparation method of beer |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1173539A (en) * | 1996-08-09 | 1998-02-18 | 王涌铠 | Method for prodn. of concentrated mash for beer |
-
1999
- 1999-10-15 CN CN99112486A patent/CN1118561C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101906361A (en) * | 2009-06-03 | 2010-12-08 | 啤酒酿造研究所有限公司 | Concentrate hopped wort and preparation method thereof |
| CN102286313A (en) * | 2011-06-24 | 2011-12-21 | 山东中德设备有限公司 | High-concentration wort for beer and preparation method thereof |
| CN102382735A (en) * | 2011-08-25 | 2012-03-21 | 山东中德设备有限公司 | Production method of sugar-free beer |
| CN105586193A (en) * | 2016-03-17 | 2016-05-18 | 烟台麦特尔生物技术有限公司 | High-concentration beer fermentation type wort and preparation method and application thereof |
| CN105586193B (en) * | 2016-03-17 | 2018-10-19 | 烟台麦特尔生物技术有限公司 | A kind of concentrated beer fermented type brewer's wort and its preparation method and application |
| CN109749903A (en) * | 2019-03-07 | 2019-05-14 | 武汉精酿工坊技术有限公司 | A kind of production method of the malt flour containing hops constituents |
| CN111876278A (en) * | 2020-08-10 | 2020-11-03 | 宁波乐惠国际工程装备股份有限公司 | Preparation method of concentrated wort finished product and preparation method of beer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1118561C (en) | 2003-08-20 |
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