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Method for detecting PYF (premature yeast flocculation) factor in malt

A detection method, malt technology, applied in the direction of biochemical equipment and methods, microbial measurement/inspection, etc., can solve the problems of ineffective guidance, long inspection time, large error, etc., achieve accurate and fast detection results, and good filtration performance , to ensure the normal effect

Inactive Publication Date: 2015-12-30
YANJING BEER GUILIN LIQUAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there is no uniform detection method for the detection of PYF factor in malt at home and abroad, and each detection method has its own advantages and disadvantages, such as inability to distinguish non-agglomerative yeast, large error, unsatisfactory parallel test and repeatability, and long test time, etc. Therefore, the test results have little guiding effect on production

Method used

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  • Method for detecting PYF (premature yeast flocculation) factor in malt
  • Method for detecting PYF (premature yeast flocculation) factor in malt
  • Method for detecting PYF (premature yeast flocculation) factor in malt

Examples

Experimental program
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Effect test

Embodiment 1

[0024] 1) Select COFCO Jiangyin Gairdner malt (COFCO Malt Jiangyin Co., Ltd.) with a yeast count ≥ 30 million / mL after 24 hours of experimental culture and fermentation as the standard malt, and prepare standard malt agreement wort according to the following method, which is recorded as agreement wort A;

[0025] 1.1) Weigh 50g of crushed malt powder (30-35 mesh, the same below) into a mash cup of known weight, add 200mL of secondary deionized water preheated to 45°C, and stir gently with a stirring rod , put the saccharification cup in the saccharification machine, keep stirring at 45°C for 30 minutes;

[0026] 1.2) Raise the temperature to 70°C at 1°C / min, add 100mL of secondary deionized water that has been preheated to 70°C into the mash cup, and keep it at 70°C for 60 minutes, then cool down to 20°C after the heat preservation is completed;

[0027] 1.3) Take out the mash cup from the cup hole, dry the outer wall, rinse the stirring bar with secondary deionized water, add...

Embodiment 2

[0039] 1) Select COFCO Jiangyin Gairdner malt (COFCO Malt Jiangyin Co., Ltd.) with yeast count ≥ 0.3 billion / mL after 24 hours of experimental culture and fermentation as standard malt, and prepare standard malt agreement wort according to step 1.1) to step 1.4) of Example 1 , recorded as agreement wort A, standby; choose Jiangsu Nongken Metcalf malt (Jiangsu Nongken Malt Co., Ltd.) as the malt to be inspected, and prepare the agreement wort of the malt to be inspected according to step 1.1) to step 1.4) of Example 1, which is recorded as the agreement Wort B, spare;

[0040] 2) Aseptic operation Take the second-generation yeast mud that has been full for 6 days in production and put it in a beaker, add secondary deionized water, stir evenly and let it stand, remove the supernatant and bottom impurities, collect the suspension in the middle, Transfer to a centrifuge tube, add secondary deionized water to weigh and balance; then put the centrifuge tube into a refrigerated centr...

Embodiment 3

[0048] 1) Select COFCO Jiangyin Gairdner malt (COFCO Malt Jiangyin Co., Ltd.) with yeast count ≥ 0.3 billion / mL after 24 hours of experimental culture and fermentation as standard malt, and prepare standard malt agreement wort according to step 1.1) to step 1.4) of Example 1 , recorded as agreement wort A, standby; choose Yongchang Yongshun Thailand malt (Yongchang Yongshuntai Brewery Raw Materials Co., Ltd.) as the malt to be checked, and prepare the agreement malt of the malt to be checked according to step 1.1) to step 1.4) of Example 1 Juice, recorded as the agreement wort B, spare;

[0049] 2) Aseptic operation Take the 3rd generation yeast mud that has been in the production tank for 5 days and put it in a beaker, add secondary deionized water, stir evenly and let it stand, remove the supernatant and bottom impurities, collect the suspension in the middle, Transfer to a centrifuge tube, add secondary deionized water to weigh and balance; then put the centrifuge tube into...

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Abstract

The invention discloses a method for detecting a PYF (premature yeast flocculation) factor in malt. According to the method, congress wort prepared from standard malt and mass-production malt is subjected to limit fermentation with an EBC tube, the fermentation yeast number of the standard malt and the mass-production malt is calculated, and then the PYF value of the malt is determined accurately according to the percentage of the ratio of the yeast number of a test sample to the yeast number of a standard sample. The method is scientific, sensitive, accurate, fast, stable and good in reproducibility, a test result can be applied to a brewery for reasonable matched use of raw materials with different PYF factors, past passive analysis is changed into initiative raw material prevention, so that the yeast flocculation capacity is regulated to be in a normal state in a raw material using link, and normal proceeding of a fermentation process, good filtration performance and stability and homogeneity of beer taste are guaranteed.

Description

technical field [0001] The invention relates to a detection method of malt characteristics, in particular to a detection method of yeast early flocculation factor in malt. Background technique [0002] Yeast premature flocculation (Premature Yeast Flocculation, PYF) refers to the yeast flocculation phenomenon that occurs when the fermentation of yeast is not over during the fermentation process. The PYF factor is a negative quality index in malt. The lower the PYF factor value of malt, the more serious the phenomenon of yeast flocculation in advance, specifically, the phenomenon of yeast showing obvious differences in the number of suspended yeast in the same fermentation process. The early flocculation of yeast will reduce the number of yeast used for fermentation in the later stage, resulting in low wort fermentation degree and high residual sugar, which will affect the quality, flavor and cost of beer and many other aspects. The PYF value is affected by factors such as b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/06
Inventor 刘国华王德良章翌周涛周志
Owner YANJING BEER GUILIN LIQUAN
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