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High-concentration beer fermentation type wort and preparation method and application thereof

A beer fermentation and wort technology, which is applied in beer fermentation methods, biochemical equipment and methods, beer brewing, etc., can solve the problems of complex land occupation of equipment and facilities, environmental pollution, and difficulty in controlling procedures for non-professionals. Achieve the effects of small footprint, simplified process and equipment, and simple process

Active Publication Date: 2016-05-18
烟台麦特尔生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the whole production process of beer, the noise of malt crushing, dust, boiling heat of saccharification, steam discharge, and wastewater discharge from filtration will all pollute the environment, and the complexity of equipment and facilities and the occupied space will become Problems and Difficulties Faced by Self-brewed Beer
In addition, the above-mentioned preparation method will make it difficult for non-professionals to control each process

Method used

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  • High-concentration beer fermentation type wort and preparation method and application thereof
  • High-concentration beer fermentation type wort and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A high-concentration beer fermented wort, the components of which include: 160 parts of concentrated wort, 0.7 parts of hops and 0.2 parts of brewer's yeast.

[0030] The preparation method of above-mentioned high concentration beer fermented wort, the steps are as follows:

[0031] (1) Preparation of beer wort

[0032] The malt is crushed to a particle size of 400-500 μm, kept at 50°C for 20 minutes, saccharified at 65°C for 120 minutes, and filtered to obtain beer wort with a dry matter of more than 20wt%;

[0033] (2) Preparation of concentrated wort

[0034] Concentrating the beer wort prepared in the step (1) in a vacuum at 70° C. to a dry matter of more than 75 wt % to obtain concentrated wort;

[0035] (3) Basic beer fermentation

[0036] Dilute the concentrated wort obtained in step (2) with water until the sugar content is 12°P, add 0.3% hops by weight of concentrated wort slurry, boil and cool down to 12°C, inoculate brewer’s yeast with 0.1‰ concentrated wo...

Embodiment 2

[0043] A high-concentration beer fermented wort, its components include: 112 parts of concentrated wort, 0.52 parts of hops and 0.1 part of brewer's yeast.

[0044] The preparation method of above-mentioned high concentration beer fermented wort, the steps are as follows:

[0045] (1) Preparation of beer wort

[0046] The malt is crushed to a particle size of 500-800 μm, kept at 45°C for 20 minutes, saccharified at 65°C for 100 minutes, and filtered to obtain beer wort with a dry matter of more than 20wt%;

[0047] (2) Preparation of concentrated wort slurry

[0048] Concentrating the beer wort prepared in the step (1) in a vacuum at 80° C. to a dry matter of more than 75 wt % to obtain a concentrated wort slurry;

[0049] (3) Basic beer fermentation

[0050] Dilute the concentrated wort slurry prepared in step (2) with water until the sugar content is 12°P, add 2% hops of the concentrated wort slurry weight, boil and cool down to 12°C, inoculate the concentrated wort slurr...

Embodiment 3

[0057] A high-strength beer fermented wort, its components include: 225 parts of concentrated wort, 1.1 parts of hops and 0.15 parts of brewer's yeast.

[0058] The preparation method of above-mentioned high concentration beer fermented wort, the steps are as follows:

[0059] (1) Preparation of beer wort

[0060]The malt is crushed to a particle size of 700-800 μm, kept at 45°C for 20 minutes, saccharified at 63°C for 80 minutes, and filtered to obtain beer wort with a dry matter of more than 20wt%;

[0061] (2) Preparation of concentrated wort slurry

[0062] Concentrating the beer wort prepared in step (1) in vacuum at 60° C. to a dry matter of more than 75 wt % to obtain concentrated wort slurry;

[0063] (3) Basic beer fermentation

[0064] Dilute the concentrated wort slurry prepared in step (2) with water until the sugar content is 12°P, add hops with 1% of the concentrated wort slurry weight, boil and cool down to 12°C, inoculate the concentrated wort slurry with 0....

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Abstract

The invention belongs to the technical field of preparation of alcoholic beverages, and particularly relates to high-concentration beer fermentation type wort and a preparation method and application thereof. The prepared high-concentration beer fermentation type wort serves as a semi-finished product, is convenient to store and transport, is directly supplied to a beer home-brewing site, and is fermented for 3-5 days by adding water with a certain proportion according to the taste, and beer with a fresh taste can be made. The needed process and equipment are greatly simplified, only a fermentation container and a fermentation process are needed, the fermentation period is shortened to 1 / 5 to 1 / 3 of that of the prior art, no waste water is drained in the fermentation process, steam heating is not needed, the occupied space is small, cleanliness and sanitation are achieved, and the procedure of producing fresh beer on special occasions (such as bars, hotels and other places with limited space and harsh environment requirements) is greatly simplified.

Description

technical field [0001] The invention belongs to the technical field of preparation of alcoholic beverages, and in particular relates to a high-concentration beer fermented wort and its preparation method and application. Background technique [0002] The existing beer production process uses malt as the main raw material, which is crushed, saccharified (adding starch or syrup as an auxiliary material if necessary), filtered, and boiled to obtain the wort with the required concentration for beer brewing, and then the fresh beer is obtained through the yeast fermentation process. . [0003] However, for currently emerging and increasingly popular eating places such as bars or hotels, as well as places with limited space and harsh environmental requirements, no matter whether a batch of self-brewed beer is produced from a few liters to several thousand All scales of different sizes need to be carried out in accordance with all the above-mentioned procedures. During the whole ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/02C12C11/07C12R1/865
CPCC12C11/003C12C11/02C12C11/07
Inventor 单守水刘苹刘振宇于飞
Owner 烟台麦特尔生物技术有限公司
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