Method for enhancing bubble duration of malt raw material type beer

Abstract

The invention discloses a method for improving the foam persistence of malt beer. The method comprises the following steps: adding soybean water-soluble polysaccharide accounting for 0.001 to 0.05 percent of the weight of the beer in the production process of the beer before the end of raw material liquefaction, saccharification or wort boiling; boiling the mixture for 30 to 40 minutes; and performing the processes of sterilization, fermentation, filtration, sterilization, and packaging to prepare the light color malt beer with enhanced foam persistence. The method does not change the characteristics of the beer, and at the same time the foam persistence of the beer is enhanced to between 220 and 300S which is superior to the foam persistence standard of a superior beer.

Description

technical field [0001] The invention relates to a method for enhancing the foam persistence of beer, especially a method for enhancing the foam persistence of malt raw beer Background technique [0002] Beer foam is an important indicator of beer quality. Beer foam is CO in beer 2 Under certain pressure and low temperature conditions, it exists in beer in various forms such as dissolution, adsorption and compounding. The main component of beer foam is CO 2 , hop resin and foaming protein. The quality of beer foam can be judged from several aspects: namely, the color, smell, shape, foamability, persistence and hanging cup of the foam. The quality of raw materials, saccharification process, strains and fermentation process, beer filtration, wort and beer transfer and transportation, and cleaning will all affect beer foam. [0003] Malt raw material beer uses malt as the main raw material, rice as the auxiliary material, hops are added, and fermented by brewer's yeast to o...

AI Technical Summary

Problems solved by technology

[0006] The defect of pectin is that it is not conducive to the filtration of wort and beer, and increases the viscosity of beer

[0007] Chinese patent ZL200310110165.6 describes a preparation method of dietary fiber beer, which contains water-soluble dietary fiber accounting for 0.5%-1% of beer weight, but does not indicate the composition and source of this dietary fiber. If this dietary fiber If it is the same substance as the above-mentioned soybean water-soluble polysaccharide, then the beer will have a high viscosity and the transparency will not meet the requirements of beer

The disadvantage of using this stabilizer is the possibility of precipitation in the beer product