CN1754955A - Beer brewing method - Google Patents
Beer brewing method Download PDFInfo
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- CN1754955A CN1754955A CN 200410050508 CN200410050508A CN1754955A CN 1754955 A CN1754955 A CN 1754955A CN 200410050508 CN200410050508 CN 200410050508 CN 200410050508 A CN200410050508 A CN 200410050508A CN 1754955 A CN1754955 A CN 1754955A
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Abstract
The invention discloses a brewing method for beer contained soya fermented nutrient solution from degreased soya, based on existing technique, which comprises: adding said nutrient solution before ferment of wort, i.e. smashing malt and rice, adding water, saccharifying, filtering, adding hop, heating to boil, depositing, cooling, adding nutrient and yeast, filtering, and clearing. This beer contains soya nutrient and health care function, and increases flavor stability during storage.
Description
Technical field
The present invention relates to the brewing method of beer, particularly contain the brewing method of the beer of fermented soybean nutritive medium.
Background technology
The daily beer of drinking of people is to be major ingredient with Fructus Hordei Germinatus at present, with the rice is that auxiliary material is brewageed, its method of brewing all is to adopt traditional method of brewing, be about to add water after Fructus Hordei Germinatus and rice are pulverized, through saccharification, filtration, add the hops post-heating and boil, precipitation, cooling, adding yeast fermentation after-filtration is brewageed.To so far, also and do not find to have to brewage the brewing method that becomes to contain fermented soybean nutritive medium beer.
Summary of the invention
The brewing method that the purpose of this invention is to provide a kind of beer contains the fermented soybean nutritive medium in the beer of brewageing with this brewing method, except that the nutritive ingredient that contains former beer, also contains the nutritive and health protection components of soybean.
To achieve these goals, the present invention is in the technological process of existing beer-brewing method, promptly adds the fermented soybean nutritive medium of being produced by the soybean of degreasing before attenuate, just will add water after major ingredient Fructus Hordei Germinatus and the pulverizing of auxiliary material rice, saccharification is filtered, hopping, heated and boiled, precipitation, cooling, add the fermented soybean nutritive medium of producing by the soybean of degreasing again, add yeast and ferment, filter pure mellow wine.The fermented soybean nutritive medium is to be main raw material with the dregs of beans, adds a small amount of wheat bran, with the wetting back pressure cooking in steamer of warm water, the cooling back adds kind of a bent koji, adds hot water again and ferments, and filters, decolouring is filtered, and the gained filtered liquid promptly is the fermented soybean nutritive medium of being produced.
The present invention compares with existing traditional beer-brewing method, and the effect and the characteristics that have are:
1. the present invention is in existing traditional beer brewing technique process, added the fermented soybean nutritive medium of producing by skimmed soy beans, the beer of finally brewageing, the nutritive ingredient that not only has former beer, the nutritive ingredient and the nourishing function that also have soybean fermented liquid, what have in the soybean extraction to be contained is the soybean isoflavones and the soybean active peptide of nutritive ingredient and nourishing function with the soya bean glucoside, the effect that not only has nourishing stomach and spleen, can also reduce the cholesterol in the blood of human body, but preventing hypertension, the formation of thrombus, preventing osteoporosis disease, enhance metabolism, improve the immunizing power of human body, have certain nourishing function, and its mouthfeel and local flavor still do not change.
2. the beer brewageed of the present invention, can improve the flavor stability between its product preservation period, general beer (Fructus Hordei Germinatus bakes, wort heated and boiled and attenuate during) in the making method process can produce a kind of smell substance---carbonyl compound, oh group can make product produce peculiar smell, and the superoxide dismutase that contains in the soybean fermented liquid that the present invention adds in the brewing process of beer, can prevent the oxidation of hydroxyl, suppress the generation of smell substance, therefore the local flavor between the beer preservation period of being brewageed by the present invention is stable especially, than 1 times of existing beer raising.
Embodiment
The brewing method of beer of the present invention is that rice and hot water after pulverizing are put into adjunce copper, adds high temperature resistant α-Dian Fenmei, and heated and boiled makes the good mash of gelatinization; Fructus Hordei Germinatus and hot water after pulverizing are put into brew kettle; carry out proteolysis at a certain temperature; again that the above-mentioned gelatinization that makes is good mash adds in the brew kettle; mix with the Fructus Hordei Germinatus wine with dregs after the proteolysis; carry out saccharification, get diastatic malt juice after filtration, add hops; heated and boiled; cooling is characterized in that: in above-mentioned cooled wort, add the fermented soybean nutritive medium of being produced by skimmed soy beans; the add-on of its fermented soybean nutritive medium is 1/10 of a wort weight; add the yeast of the 0.7-0.8% of wort and the two gross weight of fermented soybean nutritive medium again, put into fermentor tank, temperature rises to 9 ℃ by 8 ℃; kept 3 days; treat to be warming up to when pol is reduced to 4.8BX 12 ℃, fermented 4-5 days, for quickening the di-acetyl reduction; fermentation to the is in the time of 3 days, and the fermentor tank internal pressure rises to 1.2kg/cm
2, when treating that pol is reduced to 3.8BX, be cooled to 0-1 ℃, kept 7-10 days, the beer filtration of fermenting-ripening in bright beer tank, was left standstill 1 day, pack after the assay was approved.
The preparation method of fermented soybean nutritive medium is, get dregs of beans 1 weight part after the soybean degreasing, 50 ℃ of hot water that add 1 weight part, moistened 30 minutes, the wheat bran that adds 0.1 weight part, after mixing the said mixture material is put into steamer and carry out hot digestion, 0.1-0.15Mpa keep-ups pressure, time 20-30 minute, naturally cooling is cooled to 40 ℃ after opening pot cover, add kind of bent Shanghai and make 3.042, the add-on of planting bent Shanghai wine 3.042 is 0.0063 weight part, in the above-mentioned bent bent material pond of expecting to pack into, regulate product temperature to 28 ℃, growth along with spore-germination and mycelia, the product temperature rises to 34-38 ℃, to regulate the product temperature, the product temperature of making remains on 30-34 ℃, turns over Qu Yici after 16-18 hour with the continuous bubbling air of gas blower, turn over bent back and keep 28-30 ℃ of product temperature, in the time of again more than product temperature rise to 30 in 5-6 hour ℃, carry out turning over the second time song again, the product temperature remains on 25-28 ℃ always later on, make the bent 1.2-1.5 weight part of the one-tenth that contains moisture 32% after 24-27 hour, 50 ℃ of hot water that add into 3 times of Qu Chongliang at Cheng Quzhong ferment, control 50-55 ℃ fermentation time 2-3 days, stir 2-3 every day, fermentation materials is heated to 80 ℃ then, be incubated 30 minutes, filter, add the activated carbon decolorizing of filtrate weight 1-3% in the filtrate, stir, 60-70 ℃ is incubated 30-40 minute down, filters, and the filtrate that obtains is the fermented soybean nutritive medium.
The fermented soybean nutritive medium of being produced is the weak yellow liquid of clarification, delicious, mellow, no bad smell, its amino nitrogen (in nitrogen, restraining/100 milliliters) 〉=1.0, nitrogen (in nitrogen, restraining/100 milliliters) 〉=1.5 entirely.
The beer that the present invention brewages, its product appearance is limpid transparent, does not have tangible suspended substance and throw out, the pure white exquisiteness of foam, the lasting cup of hanging, pure taste has tangible hops fragrance.Its physical and chemical index meets national GB4927-2001 standard after testing, and concrete detected result is as follows:
The detected result GB4927-2001 of country standard
Alcohol part (W/W%) 3.2 〉=3.1
Wort concentration % (m/m) 10.9 10.7-11
Total acid (ml/100ml) 2.2≤2.6
Carbonic acid gas (m/m) 0.55 0.40-0.65
Di-acetyl (mg/L) 0.08≤0.10
Amaroid BU 13 14 ± 2
Embodiment
Producing of fermented soybean nutritive medium: take by weighing the dregs of beans 50kg after the soybean degreasing, 50 ℃ of hot water that add 50kg, moistened 30 minutes, the wheat bran that adds 5kg, after mixing the said mixture material is put into steamer and carry out hot digestion, 0.12Mpa keep-ups pressure, 30 minutes time, naturally cool to 40 ℃ after opening pot cover, add kind of bent Shanghai and make 3.0420.315kg, in the above-mentioned bent bent material pond of expecting to pack into, adjust the temperature to 28 ℃, growth along with spore-germination and mycelia, temperature rises to 34-38 ℃, with attemperation, makes temperature remain on 30-34 ℃ with the continuous bubbling air of gas blower, turn over Qu Yici after 18 hours, turn over bent back and keep 28-30 ℃ of temperature, when temperature rose to more than 30 ℃ in 6 hours, carry out turning over the second time song more again, temperature remains on 25-28 ℃ always later on, make moisture 32% the bent 60kg of one-tenth after 27 hours, 50 ℃ of hot water in that Cheng Quzhong adds 180kg ferment, control 50-55 ℃ fermentation time 2-3 days, stir 2-3 every day, fermentation materials is heated to 80 ℃ then, is incubated 30 minutes, filter, filtrate adds the 4kg activated carbon decolorizing, stirs, and 60-70 ℃ is incubated 40 minutes down, filter, obtain the fermented soybean nutritive medium of 200kg.
Contain brewageing of fermented soybean nutritive medium beer: the hot water that rice that 30kg is pulverized and 150kg are 50 ℃, put into adjunce copper, add the 0.03kg high-temperature resistant alpha-amylase again, heat temperature raising to 90 ℃ is incubated 20 minutes, is warming up to 100 ℃ again, boiled 40 minutes, and made the good mash of gelatinization; The Fructus Hordei Germinatus of 70kg pulverizing and 245kg50 ℃ hot water are added in the brew kettle, under 50-55 ℃ of temperature, keep carrying out in 60 minutes proteolysis; Again the mash that makes is added in the brew kettle; mix with the Fructus Hordei Germinatus wine with dregs after the proteolysis; carry out saccharification, saccharification temperature is 65-68 ℃, keeps 60 minutes; verify as with iodine liquid that saccharification finishes when colourless; after finishing, saccharification make the converted mash temperature be heated to 78 ℃, and poor through diafiltration, obtain limpid diastatic malt juice; with the wort heated and boiled; divide 0.1% the hops that add the wort weight for three times, heated and boiled precipitated after 90 minutes removes hops, and wort is cooled to 7-8 ℃; in wort, add the fermented soybean nutritive medium that 50-60kg produces; add yeast 3kg again, ferment in fermentor tank, its temperature rises to 9 ℃ by 8 ℃; kept 3 days; reheat is warming up to 12 ℃ when treating that pol is reduced to 4.8BX, ferments 4-5 days, is to quicken the di-acetyl reduction; fermentation to the is in the time of 3 days, and the pressure in the fermentor tank keeps 1.2kg/cm
2, when treating that pol is reduced to 3.8BX, temperature is reduced to 0-1 ℃ and was kept 10 days, and about 600kg beer filtration of fermenting-ripening in bright beer tank, was left standstill 1 day, to be testedly packs after qualified.
Claims (2)
1. the brewing method of a beer, it is that rice and hot water after pulverizing are put into adjunce copper, adds high temperature resistant αYi Dianfenmei, heated and boiled makes the good mash of gelatinization; Fructus Hordei Germinatus and hot water after pulverizing are put into brew kettle; carry out proteolysis at a certain temperature; again that the above-mentioned gelatinization that makes is good mash adds in the brew kettle; mix with the Fructus Hordei Germinatus wine with dregs after the proteolysis; carry out saccharification, get diastatic malt juice after filtration, add hops; heated and boiled; cooling is characterized in that: in above-mentioned cooled wort, add the fermented soybean nutritive medium of being produced by skimmed soy beans; the add-on of its fermented soybean nutritive medium is 1/10 of a wort weight; add the yeast of the 0.7-0.8% of wort and the two gross weight of fermented soybean nutritive medium again, put into fermentor tank, temperature rises to 9 ℃ by 8 ℃; kept 3 days; treat to be warming up to when pol is reduced to 4.8BX 12 ℃, fermented 4-5 days, for quickening the di-acetyl reduction; fermentation to the is in the time of 3 days, and the fermentor tank internal pressure rises to 1.2kg/cm
2, when treating that pol is reduced to 3.8BX, be cooled to 0-1 ℃, kept 7-10 days, the beer filtration of fermenting-ripening in bright beer tank, was left standstill 1 day, pack after the assay was approved.
2. the brewing method of a kind of beer according to claim 1, it is characterized in that: the preparation method of fermented soybean nutritive medium is, get dregs of beans 1 weight part after the soybean degreasing, 50 ℃ of hot water that add 1 weight part, moistened 30 minutes, the wheat bran that adds 0.1 weight part, after mixing the said mixture material is put into steamer and carry out hot digestion, 0.1-0.15Mpa keep-ups pressure, time 20-30 minute, naturally cooling is cooled to 40 ℃ after opening pot cover, add kind of bent Shanghai and make 3.042, the add-on of planting bent Shanghai wine 3.042 is 0.0063 weight part, in the above-mentioned bent bent material pond of expecting to pack into, regulate product temperature to 28 ℃, growth along with spore-germination and mycelia, the product temperature rises to 34-38 ℃, with the continuous bubbling air of gas blower to regulate the product temperature, the product temperature of making remains on 30-34 ℃, turn over Qu Yici after 16-18 hour, turn over bent back and keep 28-30 ℃ of product temperature, in the time of again more than product temperature rise to 30 in 5-6 hour ℃, carry out turning over the second time song again, the product temperature remains on 25-28 ℃ always later on, makes the bent 1.2-1.5 weight part of the one-tenth that contains moisture 32% after 24-27 hour, and 50 ℃ of hot water that add into 3 times of Qu Chongliang at Cheng Quzhong ferment, control 50-55 ℃ fermentation time 2-3 days, stir 2-3 every day, fermentation materials is heated to 80 ℃ then, is incubated 30 minutes, filter, add the activated carbon decolorizing of filtrate weight 1-3% in the filtrate, stir, 60-70 ℃ is incubated 30-40 minute down, filter, the filtrate that obtains is the fermented soybean nutritive medium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410050508 CN1754955A (en) | 2004-09-27 | 2004-09-27 | Beer brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410050508 CN1754955A (en) | 2004-09-27 | 2004-09-27 | Beer brewing method |
Publications (1)
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| CN1754955A true CN1754955A (en) | 2006-04-05 |
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| CN 200410050508 Pending CN1754955A (en) | 2004-09-27 | 2004-09-27 | Beer brewing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831366A (en) * | 2010-05-10 | 2010-09-15 | 哈尔滨泉雪啤酒有限公司 | Soyprotein peptide beer and preparation method thereof |
| CN101870941B (en) * | 2009-04-21 | 2012-07-04 | 王海明 | Method for preparing beer |
| CN101827929B (en) * | 2007-10-19 | 2013-04-24 | 福杰依阿股份有限公司 | Method for brewing beer |
| CN103320247A (en) * | 2013-03-15 | 2013-09-25 | 王鑫 | Soybean beer and production method thereof |
| CN103981054A (en) * | 2014-05-20 | 2014-08-13 | 湖南省林业科学院 | Method for brewing oil-tea wine by using bio-enzymes |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
-
2004
- 2004-09-27 CN CN 200410050508 patent/CN1754955A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101827929B (en) * | 2007-10-19 | 2013-04-24 | 福杰依阿股份有限公司 | Method for brewing beer |
| CN101870941B (en) * | 2009-04-21 | 2012-07-04 | 王海明 | Method for preparing beer |
| CN101831366A (en) * | 2010-05-10 | 2010-09-15 | 哈尔滨泉雪啤酒有限公司 | Soyprotein peptide beer and preparation method thereof |
| CN101831366B (en) * | 2010-05-10 | 2012-05-23 | 哈尔滨泉雪啤酒有限公司 | Soyprotein peptide beer and preparation method thereof |
| CN103320247A (en) * | 2013-03-15 | 2013-09-25 | 王鑫 | Soybean beer and production method thereof |
| CN103981054A (en) * | 2014-05-20 | 2014-08-13 | 湖南省林业科学院 | Method for brewing oil-tea wine by using bio-enzymes |
| CN103981054B (en) * | 2014-05-20 | 2015-11-25 | 湖南省林业科学院 | A kind of biological enzyme brewages the method for oil tea wine |
| CN104212669A (en) * | 2014-08-12 | 2014-12-17 | 高振安 | Beer production process capable of improving hop aroma and taste beneficially |
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