Method for reducing oxygen absorption of wort during wort synthesis

Abstract

The invention discloses a method for reducing the oxygen absorption of wort during the synthesis of wort, which includes crushing and gelatinization of rice, crushing of malt, saccharification of the gelatinized rice and crushed malt, filtering and temporary storage of wort , the steps of wort boiling, rotary precipitation; when the gelatinization, saccharification, temporary storage and boiling discharge, the discharge pump is opened to the minimum pump speed, and gradually increased to the maximum pump speed; before the end of the discharge, the method of decreasing End the discharge to prevent the pump from emptying the wort to absorb oxygen; when the liquid does not pass the stirring paddle, the stirring speed increases at a constant speed, and the stirring speed decreases at a constant speed when the discharged liquid is exposed to the stirring paddle. The method for reducing the oxygen absorption of the wort in the wort synthesis process of the invention can control the speed of the discharge, prevent the pump from emptying, reduce the oxygen absorption of the wort and speed up the production efficiency, control the change of the stirring speed, and reduce the wort and air. The contact area can effectively reduce the oxygen content of the wort, improve the taste of the wort and prolong the freshness of the beer.

Description

technical field [0001] The present invention relates to a method for wort synthesis, more particularly, to a method for reducing oxygen absorption of wort during the synthesis of wort. Background technique [0002] Beer is brewed by using wheat malt and barley malt as the main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation. It is low in alcohol, contains carbon dioxide, and is nutritious. It contains a variety of amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. These nutrients are easily absorbed and utilized by the human body. The low-molecular-weight sugars and amino acids in beer are easily digested and absorbed, generating a lot of heat in the body, so beer is often called "liquid bread". [0003] With the improvement of living standards, consumers are becoming more and more strict with the fresh taste of beer. Among them, oxygen has a greater impact on the taste of beer. To elimina...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, consumers have more and more stringent requirements for the fresh taste of beer. Oxygen has a greater impact on the taste of beer. To eliminate the oxygen content in beer, it is necessary to strictly control the intake of oxygen in the production process. It is believed that as long as the intake of oxygen in the sake and packaging process is well controlled, the fresh taste of beer can be guaranteed, but in fact, the important link that affects the taste of beer is in the process of wort preparation. Excessive oxygen intake of high-temperature wort can easily make the wort Oxidation causes a rough taste, reduces the aroma of fresh hops, darkens the color, and causes instability in the taste of beer