RU2053267C1 - Method of beer producing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves preparing malt wort by two-boiled method of rubbing over, saccharification and hopping, addition of enzyme preparation and yeast, fermentation, cooling, additional fermentation, filtration and pouring. Protosubtilysine Г20Х at concentration 0.8-1.4 g/hl is added at additional fermentation to immature beer with density 7.0-9.8% at the dose 10-15% of total volume of fermented beer. Filtration is carried out on kieselguhr filters using the following adsorbents: AK-50 or "Daraclar" at concentration 5-28 g/hl. EFFECT: improved method of beer producing. 1 tbl

Description

The invention relates to the food industry, in particular to methods for the production of beer. The closest technical solution is a method for the production of beer, which includes the preparation of malt wort, saccharification, hopping wort, making the enzyme preparation and yeast, fermentation, cooling, fermentation, filtering, bottling, pasteurization [1-3]
However, the finished product has insufficiently high organoleptic, nutritional properties and durability.

 The aim of the invention is to increase alcohol, foam resistance and colloidal resistance.

 The method is as follows.

To prepare Penzenskoye beer, a wort is prepared with a mass fraction of solids of 12% from malt of class 1-2 using a two-mashing method of mashing using unmalted raw materials: rice 9% corn flour 6% of the mass of the mound. Unmalted materials and 1/3 part by weight of malt freeze water in a ratio of 1: 4 at a temperature of 45 ^C. Next, the temperature rise is carried out up to 52, 63 and ⁷⁰ at a rate of 1 ° ^C / min. Stand at each temperature for 15-20 minutes, depending on the quality of the malt. Then, a rapid rise in temperature to boiling occurs, the time of which is 30 minutes. Upon exposure of the first part at a temperature of 63 ^{° C} triturated second portion (2/3 parts by weight of malt) in another mash kettle with a temperature of 52 ° ^C.

 Both parts of the congestion are mixed at the end of the boiling of the first part.

Mixed congestion temperature 63 ° ^C 3.1 part of the resulting mash is pumped into the other mash kettle and heated to ⁷⁰ ° C, held until complete saccharification. Then, the saccharine congestion is quickly heated to a boil and boiled for 30 minutes. Mix both parts of the mash. The mash temperature of 75 ^about C. Withstand until completely saccharified. Raise the temperature to 75 ^about C and pumped into the filter tank. After 30 minutes of settling, filtration is carried out in a must boiler, where the wort is boiled with hops for 1.5 hours.

Ready-hopped wort is cooled ^to 5 ° C and introduced into it 0.6-1.2 g / hl amilorezina P10X and yeast in an amount of 0.5 liter / hl. Most fermentation temperature of 9 ^{° C,} digestion is conducted to a density of 2.6-2.8% saccharometer young beer is then cooled to a temperature of 5 ^{° C} and pumped into the fermentation tank is made of 0.8-1.4 g / hl protosubtilin G20X and at the same time add 10-15% of young beer with a density of 7.0-9.8% of the volume of green beer. They are kept in the basement for 30 days. At the end of the exposure, the beer is filtered through two kizilgur filters, connected in series using the Aerosil, AK-50 or DARACLAR adsorbent in an amount of 5-28 g / cell, which are washed with an additional third layer on the second kizilgur filter and dosed into the beer flow.

The filtered beer is incubated for 16 hours, poured into bottles and pasteurized in a tunnel pasteuriser for 1 h, warming of the bottle to a temperature of 65 ^{° C} and soaking for 20 minutes at this temperature and then cooled.

PRI me R. To prepare the Penzenskoye beer, the must is prepared using a two-welded mashing method using unmalted raw materials: rice 9 wt. (1.6 kg / hl), corn flour 6 wt. (1.2 kg / hl). Unmalted materials and 1/3 part by weight of malt (5.36 kg / hl) triturated with water in a ratio of 1: 4 at ⁴⁵ ° C, then the temperature rise leads to 52.63 and 70 ^{° C} at 1 ° ^C / min, there is an exposure at each temperature for 15-20 minutes, then a quick rise in temperature to a boil and boil for 30 minutes Upon exposure of the first part at a temperature of 63 ^{° C} triturated second portion (2/3 parts by weight of malt, 9.7 kg / hl) in the other mash kettle with a temperature of 52 ° ^C. The two parts are mixed congestion at the end of the boiling of the first part. Mixed congestion temperature 63 ° ^C 3.1 part of the resulting mash is pumped into the other mash kettle and heated to ⁷⁰ ° C, held until complete saccharification, then saccharified mash is heated rapidly to boiling and boiled for 30 min. Further, both parts are mixed mash, the mash temperature of 70 ^o C. Maintain until complete saccharification, the temperature was raised to 75 ^{° C} and pumped into the filter vat. After 30 minutes of settling, filtration in wort boiler, which produces c hops wort boiling for 1.5 hours. The finished hopped wort is cooled ^to 5 ° C, making it 0.6-1.2 g / hl amilorezina P10H and yeast in the amount of 0.5 l / hl. Most fermentation temperature of 9 ^C. Fermentation is conducted to a density of 2.6-2.8% saccharometer young beer is then cooled to 5 ^{° C} and pumped into the fermentation tank is made of 0.8-1.4 g / hl protosubtilin G20H and at the same time add 10-15% of young beer with a density of 7.0-9.8% of the volume of green beer. They are kept in the basement for 30 days. At the end of the exposure, beer is filtered through two kizilgur filters, connected in series using adsorbents Aerosil, AK-50 or "DARACLAR" in an amount of 5-28 g / hl, which are washed with an additional third layer on the second kizilgur filter and dosed into the beer flow. The filtered beer is incubated for 16 hours, poured into bottles and pasteurized in a tunnel pasteuriser for 1 h, warming of the bottle to a temperature of 65 ^{° C} and soaking for 20 minutes at this temperature and then cooled. Shelf life of beer is not less than 180-210 days.

 The table shows the characteristic beer "Penza".

 From the above data it follows that the Penzenskoe beer prepared according to the indicated method has the following characteristics: light, with a mass fraction of solids in the initial wort of 12% with good organoleptic properties, there are no harmful elements for health (cadmium, lead, mercury , arsenic), has a stable foam, has an increased colloidal resistance.

Claims (1)

 A method for preparing beer, which involves preparing malt wort using a two-mashing method of mashing, saccharification and hopping of wort, introducing an enzyme preparation and yeast, fermenting, cooling, fermenting, filtering and bottling, characterized in that 0.8 - 1 protosubtilin G20X is introduced during fermentation, 4 g / hl and young beer with a density of 7.0 - 9.8% in an amount of 10 - 15% of the total volume of fermented beer, and filtration is carried out on kieselguhr filters using adsorbents Aerosil, AK-50 or "Daraclar" in an amount of 5 - 28 g / hl

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