Method for preparing whey beer

Abstract

The invention discloses a method for preparing whey beer, comprising the following steps of: A, centrifugation; B, whey sterilizing and cooling; C, nanofiltration, namely carrying out circulating nanofiltration on the whey obtained by the step B by adopting a sanitary DurasanDK8038C nanofiltration membrane of the GE (General Electric Co.) company in America until the lactose concentration in the whey is 7-11%; D protease enzymolysis, namely carrying out enzymolysis on the concentrated whey obtained by the step C by adopting 51FP endonuclease-exonuclease mixed protease produced by Danisco company and CPJ carboxypeptidase produced by DSM (Dutch State Mines) company; E, burdening, namely mixing the concentrated and enzymolyzed whey obtained by the step D as well as wort and hop extract in proportion and stirring to be uniform; F feed liquid sterilizing and cooling; G, fermenting, namely adding a fermenting agent into the sterilized feed liquid obtained by the step F to carry out fermentation; H, post fermentation; and I, filtering and filtering. In the invention, a byproduct, namely fresh whey in the cheese manufacturing industry is taken as a raw material, and the whey beer is prepared by adopting a nanofiltration technology and combining with a modern biological engineering technology; the matching ratio of the raw materials is optimized, the technological parameters are improved, and the obtained whey beer has cool bouquet and elegant frankincense; meanwhile, the whey beer is rich in nutrient components such as amino acid, minerals and vitamins and the like and realizes high-efficiency recycling on the whey.

Description

technical field [0001] The invention relates to the brewing industry, in particular to a preparation method of whey beer. Background technique [0002] As a by-product of cheese production, whey contains various nutrients such as lactose, whey protein, fat, minerals, etc., and "cheese", a traditional western food, is becoming more and more accepted by Chinese people, and the import volume of natural cheese exceeds 20% growth rate. Therefore, some small and medium-scale cheese factories have also begun to be built in some parts of the country. Because the cheese by-product—whey accounts for 80-90% of the total processed milk, it contains only 6.5% of dry matter and contains a large amount of Salt content, the existing recycling technology not only requires large equipment investment and complicated process, but also the batch whey volume is less than 100-300t / d, and it will operate at a loss. Therefore how to rationally and effectively utilize whey liquid, especially ration...

AI Technical Summary

Problems solved by technology

Therefore, some small and medium-scale cheese factories have also begun to be built in some parts of the country. Because the cheese by-product—whey accounts for 80-90% of the total processed milk, it contains only 6.5% of dry matter and contains a large amount of Salt content, the existing recycling technology not only requires a large investment in equipment and complex processes, but also the batch whey volume is less than 100-300t / d, and it will operate at a loss