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A kind of preparation method of super high concentration wort

A wort, ultra-high technology, applied in the field of ultra-high-concentration wort preparation, can solve the problems of unreasonable composition of nitrogen source, lack of nitrogen source, etc., and achieve the effect of reasonable composition, quality improvement, and high fermentation degree

Active Publication Date: 2015-09-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve technical problems such as lack of nitrogen source and unreasonable composition of nitrogen source in ultra-high-concentration wort, and provide a kind of synergistic segmental saccharification by supplementing multiple proteases in the wort saccharification process, and then adding high maltose Method for preparing ultra-high concentration wort from pulp

Method used

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  • A kind of preparation method of super high concentration wort
  • A kind of preparation method of super high concentration wort
  • A kind of preparation method of super high concentration wort

Examples

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Embodiment 1

[0013] (1) Take an appropriate amount of malt, coarsely crush it, adjust the pH of the feeding water to 5.2 with lactic acid, and then feed and mix it with a material-to-water ratio of 1:5 to obtain a mash. Add a compound protease (provided by Novozymes) and neutralizing The mixture of protease (provided by Novozymes) was incubated at 40°C for 25min, the total amount of the compound protease and neutral protease added was 0.5g / L mash, and the mass ratio of compound protease and neutral protease was 1:1 Then heat up to 50°C and add flavor protease (provided by Novozymes), the amount of flavor protease added is 0.3g / L mash, and saccharify for 25min; heat up to 60°C, add compound protease again, the amount added is 0.2g / L mash The temperature was raised to 70°C and saccharified for 8 minutes; finally the temperature was raised to 76°C and the enzyme was inactivated for 10 minutes; the speed of the temperature increase was 1°C / min; / w) Boil in a boiling pot for 80 minutes, gyrate ...

Embodiment 2

[0018] (1) Take an appropriate amount of malt, coarsely crush it, adjust the pH of the feeding water to 5.2 with lactic acid, and then feed and mix it with a material-to-water ratio of 1:6 to obtain a mash. Add a compound protease (provided by Novozymes) and neutralizing The mixture of protease (provided by Novozymes) was incubated at 45°C for 30min, the total amount of the compound protease and neutral protease added was 0.8g / L mash, and the mass ratio of compound protease and neutral protease was 2:1 Then heat up to 55°C and add flavor protease (provided by Novozymes), the amount of flavor protease added is 0.6g / L mash, and saccharify for 30min; heat up to 63°C, add compound protease again, the amount added is 0.4g / L mash solution, maintained for 30min; heated to 72°C, saccharified for 10min; finally raised to 78°C, enzyme inactivated for 10min; the speed of the heating was 1°C / min; and then filtered to obtain clarified wort, adding granular hops 0.1% (w / w) Boil in a boilin...

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Abstract

The invention discloses a preparation method for ultrahigh-concentration wort. The method comprises the following steps: at different temperature rising phases of a wort saccharifying process, sequentially adding a mixture of compound protease and neutral protease, and flavourzyme; after saccharifying, filtering and clarifying wort; adding hops particles with the mass percentage of 0.1%; and after boiling the wort, convoluting and depositing; and adding high malt syrup into the clarified wort and setting to 20oP. According to the method disclosed by the invention, under the condition that an existing saccharifying process of wort is not changed, the contents of extracts and amino acids of the ultrahigh-concentration wort can be improved by more than 5% and more than 50% obviously and respectively; after being fermented, beer has high fermentation degree, ethanol yield and content of flavor substances, so that an ultrahigh-concentration brewing period is shortened greatly and the quality of the ultrahigh-concentration brewed beer is improved.

Description

technical field [0001] The invention belongs to the technical field of high-concentration beer brewing, and in particular relates to a preparation method of super high-concentration wort. Background technique [0002] Today, when saving production costs and improving production capacity has become a key technology, ultra-high-concentration brewing technology is increasingly favored by beer brewers: use wort with higher concentration of sugar to produce beer with higher concentration of alcohol, and then dilute to the alcohol content of commercially available beer. The ultra-high-concentration brewing technology has the following advantages: It can increase productivity by 20-30% on the basis of the original equipment; reduce energy consumption and labor; improve the taste, flavor and non-biological stability of beer. It is also possible to control different sugar concentrations and alcohol levels through ultra-high-concentration brewing technology to produce more types of b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/00
Inventor 赵海锋雷宏杰赵谋明崔春
Owner SOUTH CHINA UNIV OF TECH
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