A kind of preparation method of beer fermented by aromatic yeast and saccharomyces cerevisiae

A technology of Saccharomyces cerevisiae and aroma-producing yeast, which is applied in the field of beer brewing and can solve the problem of insignificant beer flavor

Inactive Publication Date: 2021-05-14
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are not significant for the improvement of beer flavor

Method used

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  • A kind of preparation method of beer fermented by aromatic yeast and saccharomyces cerevisiae

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Example 1 The beer fermented by aroma-producing yeast and Saccharomyces cerevisiae

[0021] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer to 300mL of fresh whole wheat wort, culture on a shaker at 16°C / 100rpm for 72h, then centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0022] (2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.5g / L, and it is added in batches to the boiled wort), and the wort...

Embodiment 2

[0024] Example 2 The beer mixed with aroma-producing yeast and Saccharomyces cerevisiae

[0025] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer it to 300mL of fresh 12°P whole wheat wort, cultivate it on a shaker at 18°C / 110rpm for 65h, then centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0026] (2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.6g / L, and it is added in batches to the boiled wort), a...

Embodiment 3

[0028] Embodiment 3 beer fermented by aroma-producing yeast and Saccharomyces cerevisiae

[0029] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer to 300mL of fresh 12°P whole wheat wort, and after culturing on a shaker at 18°C / 120rpm for 68h, centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0030](2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.6g / L, and it is added in batches to the boiled wort), an...

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Abstract

The invention discloses a method for preparing beer mixed with aroma-producing yeast and Saccharomyces cerevisiae, and relates to the technical field of beer brewing. The method comprises the following steps: (a) inoculating Saccharomyces cerevisiae and Pichia pastoris on the slant into 12°P whole wheat wort, carrying out step-by-step expansion culture, and collecting yeast sludge; (b) malt crushing, saccharification, filtering, and boiling 1. Add hops and precipitation to make 12°P whole wheat wort; (c) quickly cool the wort to 10°C, add Saccharomyces cerevisiae mud (3.0‑6.0g / L) and Pichia pastoris mud (0.01~1.0 g / L), main fermentation at 8-12°C for 7 days; post-fermentation at 0-4°C, and storage for 5-7 days; filtering to obtain beer. The present invention utilizes Pichia pastoris and Saccharomyces cerevisiae with increased beer aroma and flavor to carry out mixed fermentation to brew beer, which increases the content of ester aroma substances in the beer, and the fermented beer is of good quality, rich ester aroma, harmonious flavor and mellow wine body.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a method for preparing beer mixed with aroma-producing yeast and Saccharomyces cerevisiae. Background technique [0002] Beer is a low-concentration alcoholic beverage containing carbon dioxide gas, which is brewed from barley, hops and water through low-temperature fermentation of brewer's yeast. Beer is a beverage with complex components. Except for brewing raw materials (malt, hops, etc.), most of its aroma components are generated in the brewing process (wort saccharification and fermentation). Among them, the performance of yeast and related process conditions have great influence on The generation of aroma components plays a very important role. The main flavor substances of beer include: higher alcohols, esters, organic acids, aldehydes, etc., which are mainly metabolized by brewer's yeast. At present, most of the yeasts used in the production of beer are Saccharomy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12R1/84C12R1/865
CPCC12C12/006
Inventor 李宪臻俞志敏孙玉梅
Owner DALIAN POLYTECHNIC UNIVERSITY
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