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Method for preparing full wheat malt turbid beer wheat juice

A technology for turbid beer and wheat malt, which is applied in the field of preparation of whole wheat malt turbid beer wort, can solve the problems of increasing equipment cost, maintenance cost, occupation of manpower, material resources and financial resources, etc., and achieves the effect of wide-ranging sources.

Active Publication Date: 2017-03-15
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although other filtration equipment and technologies may also achieve the filtration of whole wheat malt wort, it will undoubtedly increase equipment costs, maintenance costs, site occupation, and consumption of human, material and financial resources

Method used

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  • Method for preparing full wheat malt turbid beer wheat juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Determination of the amount of wheat bran added:

[0027] 1. Wheat germ is crushed, and wheat bran is added to wheat germ, wheat germ:wheat bran=100:0~10 (mass ratio)

[0028] 2. Mix wheat germ and wheat bran into the mash pot, rest at 45°C for 20 minutes; heat up to 55°C at a speed of 1°C / min and rest for 30 minutes for protein; heat up to 62°C at a speed of 1°C / min and rest for 10 minutes; Raise the temperature at a rate of 1°C / min to 70°C for liquefaction until the iodine reaction disappears, then rapidly raise the temperature to 76-80°C and filter to obtain the first wort. The physical and chemical indicators of the first wort are shown in Table 1. It can be seen from Table 1 that the use of 5% to 10% wheat bran can reduce the viscosity of the first wort and increase the turbidity of the wort without significantly affecting other quality indicators of the wort.

[0029] Table 1 The physical and chemical indicators of the first wort in the wheat bran addition test ...

Embodiment 2

[0032] 1. Raw materials: wheat germ, wheat bran, of which wheat germ:wheat bran (above 20 mesh)=100:7.5 (mass ratio);

[0033] Hops; saccharification material water ratio (wheat malt + wheat bran): water = 1:4 (mass ratio);

[0034] 2. Grind the wheat germ, put it into the mash pot, rest at 45°C for 20 minutes; raise the temperature to 55°C at a speed of 1°C / min and maintain it for 30 minutes to rest for protein; raise the temperature at a speed of 1°C / min to 62.5°C and rest for 10 minutes for saccharification; / min speed up to 70°C for liquefaction until the iodine reaction disappears, then rapidly heat up to 80°C to obtain mash, to be filtered;

[0035] 3. Preheat the filter tank with 80°C water, put the coarse wheat bran into the filter tank to soak for 30 minutes, wash, remove the gas at the bottom of the tank and excess preheated water to remove the soluble substances remaining in the coarse wheat bran. Pump all the mash produced in step 2) to the lauter tank, let stand,...

Embodiment 3

[0039] 1. Raw materials: wheat germ, wheat bran, of which wheat germ:wheat bran (above 20 mesh)=100:7.5 (mass ratio);

[0040] The water ratio of saccharification material is (wheat malt + wheat bran): water = 1:4 (mass ratio); hops;

[0041] 2. Grind the wheat germ and put it into the saccharification pot together with the coarse wheat bran screened over 20 meshes, rest at 40-45°C for 30 minutes; raise the temperature to 55°C at a speed of 1°C / min and maintain it for 40 minutes for protein resting; at 1°C / min Raise the temperature to 63°C for saccharification for 10 minutes; then raise the temperature to 70°C at a speed of 1°C / min for liquefaction until the iodine reaction disappears, and rapidly raise the temperature to 80°C to obtain mash, which is to be filtered;

[0042] 3. Preheat the lauter tank at 80°C, remove the gas at the bottom of the tank, put the mash prepared in step 2 into the preheated lauter tank, let it stand, filter, wash the bad, and obtain the filtered wo...

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Abstract

The invention relates to a method for preparing full wheat malt turbid beer wheat juice. Wheat bran serves as a filter medium in the preparation process of the full wheat malt wheat juice, the wheat juice obtained through filtering has a good quality index, and the filtering time is identical with that of common wheat juice. A filtering tank is adopted for filtering out pure wheat malt wheat dregs, and development and production of a new beer product are achieved on the premise of not changing technological parameters or increasing fixed assets and avoiding three waste treatment expenses. The method is easy to operate, filtering of all mash can be completed at a time, and the wheat juice is high in quality. The method is simultaneously suitable for preparing the wheat turbid beer wheat juice large in wheat malt use amount.

Description

[0001] (1) Technical field [0002] The invention relates to a preparation method of whole-wheat malt turbid beer wort, and aims at brewing whole-wheat malt turbid beer by effectively filtering the whole-wheat malt wort with filter tanks equipped widely in domestic breweries. The technology belongs to the technical field of food processing. [0003] (2) Background technology [0004] Wheat beer has a broad market at home and abroad, and the wheat beer currently on the market is brewed from wheat malt and barley malt. Whole wheat beer has a unique flavor and taste. The development of pure wheat beer is conducive to making full use of domestic wheat resources, improving the deep processing capacity of wheat, increasing the types of beer products, and promoting the differentiation and diversification of beer flavors. [0005] The lauter tank method is the main method of beer wort filtration at home and abroad. The characteristic of this method is that it needs solid substances wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/16
CPCC12C7/16
Inventor 杜金华李杰张兆安张开利路遥
Owner SHANDONG AGRICULTURAL UNIVERSITY
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