CN1461803A - Technical method of preparing beer-brewing syrup from corn milk - Google Patents
Technical method of preparing beer-brewing syrup from corn milk Download PDFInfo
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- CN1461803A CN1461803A CN 02109888 CN02109888A CN1461803A CN 1461803 A CN1461803 A CN 1461803A CN 02109888 CN02109888 CN 02109888 CN 02109888 A CN02109888 A CN 02109888A CN 1461803 A CN1461803 A CN 1461803A
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- corn
- steep liquor
- corn steep
- syrup
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Abstract
A process for preparing the beer-brewing syrup from corn milk includes such steps as immersing corn in the solution of sodium hydrogen sulfite or sulfurous acid, vacuum evaporating, adding amino acid and yeast cream to obtain nutritive liquid, emulsifying corn starch, high-temp deactivation to enzyme, loading it in saccharifying tank, adding barlay beta amylase and pulluant enzyme, reaction, deactivating enzyme, adding said nutritive liquid while stirring, decoloring, filtering and concentrating. Its advantages are rich nutrogen source, and low cost.
Description
Technical field:
The invention belongs to the field of brewageing of beer.
Background technology:
Present specialized syrup of beer and the malt syrup that contains alpha-amino nitrogen exist the insoluble difficulty of nitrogenous source on producing:
Syrup dedicated, adopt and stay the nitrogen method, can't solve the required α-NHan Liang of beer fermentation in theory, because Protein content only has 0.5% in the W-Gum, major part is a water-insoluble protein, under the situation of not destroying sugar component, the extremely difficult hydrolysis of this albumen more can not be utilized by yeast.
The preparation that contains the malt syrup of α-N is to use the zein hydrolyzed solution, also has the problems referred to above, and zein is under the effect of acidity, neutral protease, a small amount of hydrolysis is only arranged, do not reach the required nitrogenous source requirement of beer fermentation, and the manufacturing cost costliness, be used for beer fermentation and have little significance.
Technology contents:
In order to address the above problem, the invention provides a kind of processing method of the preparing beer-brewing syrup from corn milk of required nitrogenous source when improving beer fermentation.
The present invention at first soaks corn with sodium bisulfite or sulfurous acid, and produces corn steep liquor through lactobacillus-fermented, again through the multiple-effect evaporator reduction vaporization, form special corn steep liquor, amino acid and yeast extract paste are added in check, to replenish wherein required nitrogenous source, make the corn steep liquor nutritive medium.
Then corn starch milk is liquefied by adding fire resistant alpha-diastase after reconciling pH value, enter saccharifying tank through the high temperature enzyme that goes out, in saccharifying tank, add barley beta-amylase and Pullulanase, enzyme goes out behind reaction end, add the corn steep liquor nutritive medium, stir while adding, carry out decolorization filtering then, concentrate, make beer-brewing syrup.
Wherein corn steep liquor nutritive medium and syrupy ratio are (weight part ratios): the corn steep liquor nutritive medium: syrup (solid substance 30～83)=1: 2.7～7.
The present invention searches out to contain and enriches nitrogenous source, the product that cost is very cheap again---corn steep liquor nutritive medium, fundamentally solved the requirement of nitrogenous source in the beer fermentation, eligible fully, all conformance with standard requirements of content from total nitrogen, α-N, simple and practical again from preparing, do not need to add α-neutral protease and aspartic protease, be widely used in fermentation industries such as brewage.
Description of drawings:
Fig. 1 is a corn steep liquor nutritive medium process flow sheet of the present invention;
Fig. 2 is a beer-brewing syrup process flow sheet of the present invention.
Embodiment:
The present invention at first soaks corn with sodium bisulfite or sulfurous acid, and through lactobacillus-fermented generation corn steep liquor, again through the multiple-effect evaporator reduction vaporization, form special corn steep liquor, by check, add amino acid and yeast extract paste, to replenish wherein required nitrogenous source to its composition, be deployed into nitrogen content greater than 48000mg/L, α-N (α amino nitrogen) is greater than the corn steep liquor nutritive medium of 7500mg/L.
Then corn starch milk is added fire resistant alpha-diastase behind the pH value and liquefies by reconciling, enter saccharifying tank, in saccharifying tank, add barley beta-amylase and Pullulanase, the enzyme that behind reaction end, goes out, saccharification DE value 45-55, DP through the high temperature enzyme that goes out
1Content 5-12, DP
2Content 55-80, pH value 5.6.Add the corn steep liquor nutritive medium, stir, carry out decolorization filtering then, concentrate, make beer-brewing syrup while adding.
When adding the corn steep liquor nutritive medium, syrup is according to the content difference of solid substance, and the ratio of adding is also inequality.
Corn steep liquor nutritive medium and syrupy ratio are (weight part ratios): the corn steep liquor nutritive medium: syrup (solid substance 30～83)=1: 2.7～7.
Embodiment 1:
When the content of solid substance in the syrup was 30 parts, corn steep liquor nutritive medium and syrupy ratio were (weight part ratio) 1: 2.7.
Embodiment 2:
When the content of solid substance in the syrup was 35 parts, corn steep liquor nutritive medium and syrupy ratio were (weight part ratio) 1: 2.9.
Embodiment 3:
When the content of solid substance in the syrup was 72 parts, corn steep liquor nutritive medium and syrupy ratio were (weight part ratio) 1: 6.
Embodiment 4:
When the content of solid substance in the syrup was 83 parts, corn steep liquor nutritive medium and syrupy ratio were (weight part ratio) 1: 7.
Claims (1)
1, a kind of processing method with preparing beer-brewing syrup from corn milk is characterized in that:
A, corn nourishment liquid preparing process: corn is soaked with sodium bisulfite or sulfurous acid, and through lactobacillus-fermented generation corn steep liquor, again through the multiple-effect evaporator reduction vaporization, form special corn steep liquor, check, add amino acid and yeast extract paste,, make the corn steep liquor nutritive medium to replenish wherein required nitrogenous source;
B, beer-brewing syrup technology: corn starch milk liquefies by adding fire resistant alpha-diastase after reconciling pH value, enter saccharifying tank through the high temperature enzyme that goes out, in saccharifying tank, add barley beta-amylase and Pullulanase, enzyme goes out behind reaction end, add the corn steep liquor nutritive medium, stir while adding, carry out decolorization filtering then, concentrate, make beer-brewing syrup;
C, corn steep liquor nutritive medium and syrupy ratio are (weight part ratios):
Corn steep liquor nutritive medium: syrup (solid substance 30～83)=1: 2.7～7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021098883A CN1173027C (en) | 2002-05-30 | 2002-05-30 | Technical method of preparing beer-brewing syrup from corn milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021098883A CN1173027C (en) | 2002-05-30 | 2002-05-30 | Technical method of preparing beer-brewing syrup from corn milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1461803A true CN1461803A (en) | 2003-12-17 |
| CN1173027C CN1173027C (en) | 2004-10-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021098883A Expired - Fee Related CN1173027C (en) | 2002-05-30 | 2002-05-30 | Technical method of preparing beer-brewing syrup from corn milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1173027C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1880339B (en) * | 2005-06-13 | 2010-08-04 | 山东西王糖业有限公司 | Fine corn fiber evaporated concentration and extraction method for corn starch milk production |
| CN103614267A (en) * | 2013-12-06 | 2014-03-05 | 山东理工大学 | Saccharification method of extruded and puffed corn starch serving as beer brewing auxiliary material |
| US9145537B2 (en) | 2006-04-04 | 2015-09-29 | Novozymes A/S | Mashing process |
| CN106753944A (en) * | 2017-01-24 | 2017-05-31 | 邵阳学院 | Beer syrup and its production technology and application |
-
2002
- 2002-05-30 CN CNB021098883A patent/CN1173027C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1880339B (en) * | 2005-06-13 | 2010-08-04 | 山东西王糖业有限公司 | Fine corn fiber evaporated concentration and extraction method for corn starch milk production |
| US9145537B2 (en) | 2006-04-04 | 2015-09-29 | Novozymes A/S | Mashing process |
| CN103614267A (en) * | 2013-12-06 | 2014-03-05 | 山东理工大学 | Saccharification method of extruded and puffed corn starch serving as beer brewing auxiliary material |
| CN106753944A (en) * | 2017-01-24 | 2017-05-31 | 邵阳学院 | Beer syrup and its production technology and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1173027C (en) | 2004-10-27 |
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