635results about "Beer fermentation" patented technology

Methods, compositions, and systems for steeping, propagation and fermentation, particularly large-scale operations for production of starch and ethanol and fermentation product streams are provided. Addition of mycotoxin mitigating enzymes or microorganisms expressing mycotoxin mitigating enzymes to steeping, propagation, and / or fermentation tanks, and / or to post-fermentation product streams, mitigates mycotoxin levels in fermentation co-products obtained from mycotoxin contaminated feedstocks.

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

The invention discloses a beer gas stripping hop adding control method and device based on parameter self-adjustment, and relates to the technical field of self-adaptive control systems. The beer gas stripping hop adding control method based on parameter self-adjustment comprises the following steps: converting a beer gas stripping signal; identifying a carbon dioxide flow state; carbon dioxide flow regulation and control. Whether signal monitoring parameter optimization is carried out or not is judged according to the effectiveness analysis result of the current signal conversion process, then flow state recognition accuracy analysis is carried out to judge whether flow abnormity correction is carried out or not, and finally flow adjustment stability analysis is carried out to judge whether flow valve compensation optimization is carried out or not. The effect of improving timeliness of carbon dioxide flow adjustment imbalance corresponding to the beer gas stripping hops adding control process is achieved, and the problem that in the prior art, due to the fact that carbon dioxide flow adjustment imbalance corresponding to the beer gas stripping hops adding control process is achieved, the accuracy of evaluation of the hops aroma absorptivity by beer is not high is solved.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention provides a method for preparing low-purine beer based on high-energy fluid mill equipment, and relates to the field of beer. Comprising the following steps: preparing clarified wort, and pumping the clarified wort into a high-energy fluid mill for treatment to obtain treated wort; the treated wort is subjected to flavor treatment and fermentation treatment, and the low-purine beer is obtained. The method is mainly based on a high-density energy input physical method, purine combined in nucleic acid in wort can be effectively released and is converted into a free state, the utilization rate of purine is increased through fermentation proliferation of yeast, and the purpose of reducing the purine content in a beer product is achieved. The production process flow is simple, the purine reduction effect is obvious, and the prepared beer is excellent in sense, rich in taste level, suitable for industrial production and wide in application prospect.

To provide beer having improved foam stability, and methods for improving foam stability of beer.SOLUTION: The present invention is directed to beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, and methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.SELECTED DRAWING: None

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.

The invention discloses a beer fermentation degree real-time monitoring system based on a sensor, and relates to the technical field of intelligent brewing. Comprising a spectrum processing module for obtaining a diffuse reflection spectrum in a fermentation tank, performing data synchronization on the diffuse reflection spectrum through timestamp synchronization, obtaining an absorbance value after baseline calibration, and processing the absorbance value after baseline calibration to obtain an output voltage; the channel constraint module is used for processing the output voltage and the substrate concentration and strain parameters in the fermentation tank through an optocoupler analysis channel, a dynamic channel and a gating attention coupling module to obtain a fusion vector; and the parameter stabilizing module is used for performing KL divergence feature alignment and momentum reprojection according to the output voltage and the substrate concentration and strain parameters in the fermentation tank. High-precision and anti-interference real-time monitoring of the beer fermentation degree is achieved, and the problems of response lag, error accumulation and model offset of a traditional method are solved.

The invention relates to the field of beer brewing, and particularly discloses high-stability turbidity beer and a brewing method thereof. The invention relates to a brewing method of high-stability turbidity beer, which comprises the following steps: mixing barley malt, wheat malt and oat, crushing, adding water into the crushed material, heating, saccharifying, and filtering to obtain wort; boiling the wort, and adding humulus lupulus in the wort boiling process; after boiling is finished, carrot leaf powder accounting for 0.5-1% of the weight of the wort is immediately added, after the wort is cooled, oxygen is filled and sent into a fermentation tank, fermentation yeast is added, fermentation is conducted for 8-10 d at the temperature of 20-25 DEG C, wine liquid obtained through fermentation stands for 24-48 h at the temperature of 0-2 DEG C, then tank pouring, ultrahigh-pressure treatment and low-frequency ultrasonic treatment are conducted, sterile carbon dioxide is supplemented into the wine liquid, bottling and capping are conducted, and the finished product is obtained. The beer brewed by the method disclosed by the invention is mellow in flavor, harmonious in fragrance, stable in turbidity and not easy to generate precipitates.

The invention belongs to the technical field of beer brewing, and particularly relates to five-grain highland barley beer and a preparation method thereof. In order to overcome the defects that highland barley beer is single in flavor, turbid in wine body and high in wort viscosity, 70-75% of barley malt flour, 7.5-10% of highland barley flour and 17.5-20% of five-grain flour are used as beer raw materials, highland barley and five grains are gelatinized and then mixed with barley malt for protein resting, saccharification and dextrinization, and wort is obtained; and finally, filtering the wort, spraying grains, forming mixed wort by the grain spraying water and the filtered wort, boiling, cooling, adding yeast for fermentation, and preparing the five-grain highland barley beer after the fermentation is completed. Compared with highland barley beer without five grains, the five-grain highland barley beer is more harmonious in flavor and mouth feel and better in soaking holding property and mouth feel, has the malt fragrance and the hops fragrance, also has unique flower and fruit fragrance, is relatively low in fusel oil content, and is not easy to drink when people drink the five-grain highland barley beer.

The invention is applicable to the technical field of microorganisms, and provides an aroma-producing yeast and application thereof in beer fermentation, the aroma-producing yeast is Meijie yeast, and the preservation number of the aroma-producing yeast is CGMCC (China General Microbiological Culture Collection Center) NO.33897. The method comprises the following steps: separating an aroma-producing yeast strain from a natural environment, purifying the aroma-producing yeast strain, screening the purified strain, selecting dominant aroma-producing yeast with better tolerance, carrying out a next experiment, determining a growth curve of the dominant aroma-producing yeast, identifying the strain, observing the form of the strain, and carrying out fermentation performance evaluation. The bacterial strain is good in stress resistance and good in growth ability, and when the bacterial strain is applied to beer fermentation through mixed fermentation, the bacterial strain has advantages in multiple sensory dimensions such as foam, flavor coordination, various aromas and killing taste compared with commercial beer obtained through single-bacterium fermentation. And better drinking experience can be provided for consumers.

A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter system having an initial alcoholic precursor to the alcoholic beverage in a feed stream, wherein a concentration of alcohol in the retentate has reached between about 10% and 40% by volume, cooling the retentate to a temperature between about 2 degrees below a freezing point of the retentate and a freezing point of the initial alcoholic precursor to the alcoholic beverage in the feed stream, and subjecting the retentate to a clarification process that removes particles having a size of about 0.4 - 0.8 microns and larger to produce a clarified retentate. The clarification process includes centrifuging, filtration using a filter, and / or forming a supernate and a precipitate and then decanting the supernate.

The utility model discloses a convenient on-line enzyme preparation adding device which comprises a wort conveying pipe, one side of the surface of the wort conveying pipe is fixedly communicated with an inlet pipe, one end of the inlet pipe is fixedly communicated with a mixing tank, one end of the mixing tank is fixedly communicated with an outlet pipe, and one end of the outlet pipe is fixedly communicated with the other side of the surface of the wort conveying pipe. One side of the top end of the mixing tank is fixedly communicated with an adding pipe, the top end of the adding pipe is fixedly connected with a funnel, a screen mesh is clamped at the top of the inner wall of the funnel, the other side of the top end of the mixing tank is fixedly communicated with a drainage pipe, and a stirring mechanism is arranged in the mixing tank. After addition, the enzyme preparation is brought into the fermentation tank through wort circulation, so that the enzyme preparation is convenient to add and free of residues, the stirring mechanism is arranged, the enzyme preparation and the wort can be rapidly and fully mixed, the decomposition efficiency is improved, and the adding device is convenient to clean.

The utility model relates to a beer filtering device applying a cross-flow filtering technology, which comprises a base, a stock solution tank is fixedly mounted at the top of the base, a storage tank is fixedly mounted at the top of the base, and a filtering mechanism is arranged at the top of the base. According to the beer filtering device applying the cross-flow filtering technology, when beer needs to be filtered, firstly, a controller drives a booster pump outside a first water inlet pipe to be started, at the moment, the beer liquid enters a first filtering tank through the first water inlet pipe, and at the moment, a first filtering membrane group can roughly filter the beer through a porous supporting layer, a transition layer and a separation layer; at the moment, part of the fermented beer liquid flows through the upper end of the first filtering membrane group under the action of flow shearing force, the electromagnetic valve is started, enters the return pipe from the first shunt pipe and returns to the stock solution tank through the return pipe, the rest of the beer liquid enters the second filtering tank through the second water inlet pipe, and the secondarily filtered beer liquid enters the storage tank through the guide pipe, so that filtering is completed.

The utility model discloses an efficient fermentation beer brewing tank. The efficient fermentation beer brewing tank comprises a tank body, a driving assembly is arranged at the side part of the tank body, a plurality of stirring assemblies are arranged in the tank body, and the plurality of stirring assemblies are matched with the driving assembly through a traction structure; and the driving assembly is suitable for driving the plurality of stirring assemblies to sequentially reciprocate along the axial direction of the tank body so as to fully stir. The stirring device has the beneficial effects that the driving assembly is arranged on the side portion of the tank body, the multiple stirring assemblies are arranged in the tank body, and the multiple stirring assemblies and the driving assembly are matched through the traction structure; furthermore, during stirring, the driving assembly operates to drive the plurality of stirring assemblies to sequentially reciprocate along the axial direction of the tank body through the traction structure, so that the plurality of stirring assemblies can fully and uniformly stir in the tank body, the stirring effect is better enhanced, the stirring efficiency is improved, and the practicability is high.

The present invention relates to yeast strains of the species Saccharomyces pastorianus that have the useful property of producing low levels of diacetyl during fermentation. Methods for producing malt- and / or grain-based beverages using these strains, as well as the beverages produced thereby, are also provided.

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a refreshing clear taste.SOLUTION: A beer-taste beverage has a degree of apparent fermentation of 70.0% or more and an alcohol content of 10.5 (v / v)% or more.SELECTED DRAWING: None

Methods of standardizing a fermentation process may include obtaining a fluidic sample, measuring one or more physical parameters of the sample, comparing the measurement of the physical parameter of the material to a baseline value of the physical parameter for the fermentation process, and responsive to a deviation of the measurement of the physical parameter from the baseline value, determining a remediation action based on a correlation between the physical parameter and regulatory genes of a fermentation organism.

To provide a beer-taste alcoholic beverage that has reduced purine levels but retains a barley-derived taste, and offers a better aftertaste quality.SOLUTION: A beer-taste alcoholic beverage has a purine content of 2.0 mg / 100 mL or less and contains ferulic acid of 350 μg / L or more. The ratio of the ferulic acid content (X) (unit: μg / L) and the original extract concentration (Y) (unit: mass%) [(X) / (Y)] is 45-650.SELECTED DRAWING: None

The invention relates to the technical field of beer processing, in particular to a multi-stage filtration and separation beer fermentation and filling integrated device which is characterized in that a coarse filter and a filter tank are arranged on one side of a fermentation tank, and a liquid outlet pipe is arranged on one side of the top of the filter tank and connected with a filling machine main pipe through a pipeline; the coarse filter is formed by surrounding a plurality of filter cartridges and filter screen cartridges sleeved with the filter cartridges, a center shaft of each filter screen cartridge is sleeved with a liquid leakage pipe, the top end of each liquid leakage pipe is higher than the top end of the corresponding filter screen cartridge, and the bottom of each liquid leakage pipe is provided with a leakage pipe penetrating through the bottom face of the corresponding filter cartridge; a permeation cylinder, a filter membrane plate and a transmission screw rod are sequentially arranged in the filtering tank from top to bottom in a sleeving manner. According to the invention, the plastic tube controlled by the floating ball always extracts the supernatant liquid of the fermentation tank, and the design of the liquid leakage tube of the coarse filter cartridge is matched to complete pre-separation of suspended matters, so that the filter load is reduced from the source; the permeation cylinder is filled with a filtering agent to intercept particles, and then a reverse osmosis filter membrane plate driven by a servo motor dynamically extrudes a tank bottom liquid layer, so that submicron particles are deeply filtered.

The invention discloses a production method of zero-sugar beer, and belongs to the field of beer preparation. Comprising the following steps: preparing 30-46% of Pearson malt, 30-40% of burnt malt and 18-30% of oat as raw materials; adding Pearson malt, burnt malt, oat and high-fermentation-degree lagger yeast into a fermentation tank for fermentation; wherein the addition amount of the yeast is (1.5-2.0) * 10 < 7 > / mL. The beer has the beneficial effects that by adding the burnt malt, the taste of the beer is richer.

The invention discloses a preparation device and a preparation method of white beer containing ginseng extract, and relates to the field of beer fermentation devices.The preparation device comprises a multifunctional smashing assembly, the two sides of the top of an inner cavity of the multifunctional smashing assembly are symmetrically and rotationally connected with smashing paired rollers, and a treatment pot is rotationally connected into an inner cavity of a saccharifying pot; a boiling pot is mounted at the bottom of the base, and an annular liquid storage tank is mounted in an inner cavity of the layered sleeve type fermentation tank. According to the preparation device and the preparation method of the white beer containing the ginseng extract, the layered sleeve type fermentation tank adopts a three-layer sleeve structure comprising the heat preservation layer, the cooling layer and the fermentation layer, and the heat preservation layer can achieve the effects of preserving heat and reducing environmental interference; the cooling layer is matched with a cooling medium conveying pump to realize rapid cooling through a cooling medium, and the fermentation layer can accurately maintain the temperature gradient of the top, the middle and the bottom, so that the activity of yeast is stable in a constant-temperature environment, and abnormal metabolism caused by local overheating or supercooling is avoided.

[Problem] To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 comprising at least a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed, a boiling tank 3 for boiling a liquid transferred from the preparation tank 2, and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3, wherein the preparation tank 2, the boiling tank 3, and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.

A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.

The utility model discloses a fermentation tank for craft beer. The fermentation tank comprises a tank body and a stirring assembly arranged in the tank body, a stirring assembly is arranged in the tank body, a driving part is arranged at the bottom of the tank body, the output end of the driving part is connected with the stirring assembly, a stirring and cleaning assembly is further arranged in the tank body, and the stirring and cleaning assembly is matched with the stirring assembly through a connecting structure. The device has the beneficial effects that the stirring assembly and the stirring and cleaning assembly which are matched through the connecting structure are arranged in the tank body, and the stirring assembly is connected with the output end of the driving part; when stirring is carried out, the driving piece can drive the stirring assembly to rotate in the positive / negative direction in the axial direction of the tank body, the stirring and cleaning assembly rotates in the positive / negative direction through the connecting structure, then better sufficient stirring is facilitated, and the stirring efficiency is improved; and during cleaning, the stirring and cleaning assembly rotates to scrape the side part of the tank body, so that better auxiliary cleaning is facilitated, and the cleaning efficiency is improved.

The invention discloses a miniature fermentation system, and relates to the technical field of beer fermentation. Comprising a fermentation tank system, a refrigeration system, a CIP cleaning system, an oxygen supply system, a carbon dioxide system and a wine outlet system, the fermentation tank system comprises a plurality of independent fermentation tanks, the refrigeration system comprises a refrigeration compressor, a condenser, a refrigeration evaporator, a fan and an air pipe, the refrigeration compressor, the condenser and the refrigeration evaporator are connected through a circulating pipeline, the refrigeration evaporator is connected with the fan through the air pipe, and an outlet of the fan is aligned with the fermentation tanks. The miniature fermentation system provided by the invention can provide consumers with multi-taste and multi-flavor fresh original pulp beer, and the fermentation liquid in the fermentation tank is cooled by adopting an air-cooled direct tank body cooling mode, so that the consumption of a secondary refrigerant and water is reduced.

The application discloses a beer gas extraction hop adding control method and device based on parameter self-adjustment, and relates to the technical field of self-adaptive control systems.The beer gas extraction hop adding control method based on parameter self-adjustment comprises the following steps: beer gas extraction signal conversion; carbon dioxide flow state identification; and carbon dioxide flow regulation.The effectiveness analysis result of the current signal conversion process is used to determine whether signal monitoring parameter optimization is to be performed, then the flow state identification accuracy analysis is performed to determine whether flow abnormality correction is to be performed, and finally the flow regulation stability analysis is performed to determine whether flow valve compensation optimization is to be performed, so that the effect of improving the timeliness of the beer gas extraction hop adding control process corresponding to carbon dioxide flow regulation imbalance is achieved, and the problem of low beer hop aroma absorption rate evaluation accuracy caused by the imbalance of the beer gas extraction hop adding control process corresponding to carbon dioxide flow regulation in the prior art is solved.