795results about "Beer fermentation" patented technology

The present invention belongs to the field of microbial technology, and specifically relates to a strain of Saccharomyces boulardii separated from fermented grains of Maotai-flavor liquor and its application. The strain is specifically Saccharomyces boulardii BD‑2, and its deposit number is CGMCC No.24930. Saccharomyces boulardii BD‑2 originates from the fermented grains in the fermentation process of the traditional fermented food Maotai-flavor liquor, and is a safe strain that can be used for food; it has strong acid resistance, bile salt resistance, high temperature resistance and gastrointestinal fluid resistance, as well as high self-aggregation, hydrophobicity, antioxidant activity and Helicobacter pylori inhibitory activity, has good in vivo survival ability and excellent prebiotic properties, and can be used in the fields of food, medicine, etc., such as winemaking, and the development of related functional foods and medicines.

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 present invention relates to alcoholic beverages having a good content of fruity volatile compounds and a low volatile acidity, in particular thanks to the fermentation process by means of the yeast Cyberlindnera saturnus, preferably of the SPACE strain, and to the use of such a yeast as a food inoculum.

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 discloses a turbid pear-flavored sour beer and a preparation method thereof, belonging to the technical field of beer. The pear-flavored sour beer is prepared by fermenting ale malt, wheat malt, autumn pear juice and caramel malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzyme, and the original wort concentration is 8-10°P, the fermentation degree is 71-76%, the alcohol content is 3.6%-4.0%vol, the chroma is 9-12EBC, the turbidity is 90-120EBC, the bitterness value is 7-10IBU, and the pH value is less than 1. 3.6. The total organic acid content is ≥3.0mL / 100mL. The taste is sweet and slightly sour, with a strong fruity aroma and a unique flavor. The produced wine is golden in color with a higher chroma. The wine has spicy and pear fruit aromas and a caramel malt aroma. At the same time, the present invention also provides a device for preparing acidified wort in the process of preparing sour beer, which can realize multiple functions such as boiling, cooling, precipitation, strain addition, carbon dioxide stirring and deoxygenation, primary fermentation of lactic acid bacteria, and anaerobic fermentation process, thereby improving production efficiency.

To provide a method for producing a fermented malt beverage that has a sufficiently reduced saccharide content even when the ratio of malt used in the fermentation raw material is increased, and to provide a method for enhancing the richness of a fermented malt beverage having a remarkably low saccharide content regardless of the proportion of malt used in the starchy raw material.SOLUTION: Provided is a method for enhancing richness of fermented malt beverage in which, characterized, malt is used as raw material, glucoamylase is added in at least one of the charge step and the fermentation step, transglucosidase is added in the fermentation step, and the saccharide in the produced fermented malt beverage is less than 0.5 g / 100 mL.SELECTED DRAWING: None

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.

The invention belongs to the technical field of beer brewing, and particularly relates to a wort oxygen introduction device for beer brewing, which comprises an oxygen introduction tank and an oxygen tank, a sealing cover is arranged on the oxygen introduction tank, a transmission cylinder is rotatably mounted in the oxygen introduction tank, and the oxygen tank is communicated with an inner cavity of the transmission cylinder through a connecting pipe; a hollow rotating rod is fixedly installed on the transmission cylinder, an inner cavity of the rotating rod is communicated, an air channel switching ball is rotatably installed on the rotating rod and provided with a first air hole and a second air hole, sliding grooves are formed in the ends, close to the air channel switching ball, of the rotating rod and the control ring, and a rotating rod is fixedly installed on the air channel switching ball. One end of the rotating rod extends into the sliding groove and is fixedly provided with a transmission gear, the sliding groove, the gear ring and the transmission gear are meshed, and through cooperative use of the structures, the first air hole and the second air hole can be switched by rotating the air channel switching ball, the oxygen output is adaptively changed, and the oxygen supply device adapts to the oxygen amount required by different yeasts.

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 present invention provides a probiotic strain and a method for producing low-purine beer fermented by the strain, characterized in that: (1) the strain is isolated from local fermented slurry in Gansu; (2) the degradation ability of the candidate bacteria for purine substances is determined; (3) the fermentation ability of the candidate bacteria for beer is tested; (4) the strain is identified and its properties are detected; (5) the preparation and improvement of low-purine probiotic beer. The beer produced by this method has a unique taste while retaining the beer flavor, and its purine content is lower than that of commercially available beer and is rich in Pediococcus acidilactici GR-5 that can degrade purine substances, thereby reducing the high purine risk of beer drinking.

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 jasmine flower flavor beer brewed with monosodium glutamate and a preparation method thereof, and belongs to the technical field of beer brewing. The Belgian wheat craft composite fruit wine is prepared from brewed purified water, composite grain malt, Eldea multi-hop, jasmine tea liquid and Folmandi AB-1 beer yeast, wherein the Eldea multi-hop, the jasmine tea liquid and the Folmandi AB-1 beer yeast are added into the Belgian wheat craft composite fruit wine; the composite grain malt is composed of barley malt, wheat malt and oat malt. The jasmine flower flavor brewed beer is obtained through the steps of material selection and smashing, saccharification, boiling, rotary precipitation, cooling and standing, primary fermentation, secondary fermentation and the like. The produced craft beer contains the unique fragrance of the jasmine flowers, and the flower fragrance of the jasmine flowers, the malt fragrance of the beer and the bitter taste of the hops are mutually blended, so that the taste of the beer is richer and more balanced. Beta-glucan, dietary fibers, vitamins and minerals in the beer are increased due to the addition of the composite grain malt, and the nutritional value of the craft beer is comprehensively improved.

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 relates to the technical field of beer production equipment, and discloses beer production fermentation equipment which comprises a supporting mechanism, the supporting mechanism comprises a fermentation bin, a first fixing block is fixedly connected to the outer surface of the bottom of the fermentation bin, and supporting legs are fixedly connected to the outer wall of the bottom of the first fixing block; a discharging pipe is fixedly connected to the outer wall of the bottom of the fermentation bin, a connecting rod is fixedly connected to the outer surface of the discharging pipe in a sleeving mode, when fermentation liquor is stirred in beer production, a first motor drives a first rotating shaft to enable a first fixing frame to rotate in the reverse direction, first stirring blades conduct reverse stirring on the upper end portion of the fermentation liquor accordingly, and therefore the fermentation liquor is stirred in the beer production process. The acting force of the first stirring blade and the second stirring blade can be mutually counteracted to a certain extent, so that the surface of the fermentation liquid is more stable, the generation of foams is reduced, the bacterial contamination risk increased by the foams can be avoided, and the finished product quality of beer can be improved.

The invention provides bifidobacterium animalis subsp. Lactis QY-19, probiotic beer prepared from the bifidobacterium animalis subsp. Lactis QY-19 and application of the probiotic beer. The classification name of the bifidobacterium animalis subsp. Lactis QY-19 is Bifidobacterium animalis subsp. Lactis, the bifidobacterium animalis subsp. Lactis QY-19 is preserved in the China Center for Type Culture Collection, and the preservation number of the bifidobacterium animalis subsp. Lactis QY-19 is CCTCC NO: M 20242174. The bifidobacterium animalis subsp. Lactis QY-19 has no pathogenicity, has no acute toxicity and is safe and reliable, and experiments prove that the immune performance of animals can be remarkably improved by adding a certain viable count of the bifidobacterium animalis subsp. Lactis QY-19 into beer, and the bifidobacterium animalis subsp. Lactis QY-19 has a unique effect in the aspects of improving immunity and the like, so that the bifidobacterium animalis subsp. Lactis QY-19 has a very good application value.

The beer fermentation tank comprises a tank body, a filtering barrel and a stirring rod, the filtering barrel is arranged in the tank body, the stirring rod is arranged at the top end of the center of the interior of the filtering barrel, and a rotating pipe is arranged on the outer wall, close to the top of the filtering barrel, of the stirring rod in a surrounding mode. A rotating assembly is mounted in the center of the outer wall of the rotating pipe; a driving assembly is mounted at the top of the tank body; a spiral blade is arranged around the outer wall of the bottom end of the stirring rod for stirring; the rotating assembly used for defoaming comprises a fixing ring and connecting blades, the fixing ring is fixedly connected with the outer wall of the rotating pipe, and the multiple connecting blades spirally surround the outer wall of the bottom end of the rotating pipe and are fixed to the outer wall of the bottom end of the rotating pipe; the driving assembly for rotation comprises a driven toothed belt wheel and a transmission toothed belt. The fermentation tank has the advantages that materials can be conveniently moved and mixed, so that the materials are uniformly fermented, and foam at the top can be conveniently eliminated.

To provide a novel beer-taste beverage that has a suitable drinking sensation and is more beer-like than existing ones.SOLUTION: In a beer-taste beverage, the total content of protein with a molecular weight of 10-20 kDa and protein with a molecular weight of 35-45 kDa (unit: mass ppm) (A) and the content of protein with a molecular weight of 35-45 kDa (unit: mass ppm) (B) satisfy formula (1): B / A≥0.58.SELECTED DRAWING: None

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.

The utility model discloses a craft beer fermentation device, which belongs to the technical field of beer processing, and comprises a fermentation tank, a stirring assembly, a spiral blade, a driving assembly and a cleaning assembly, the stirring assembly comprises a stirring rod, a plurality of first one-way valves, a second one-way valve, a first bearing, a second bearing and a first gear, the plurality of first one-way valves are respectively arranged on two sides of the stirring rod; according to the utility model, raw materials at the bottom of the fermentation tank can be upwards conveyed by the rotating spiral blade, and the upwards conveyed raw materials are stirred by the rotating stirring rod, so that the raw materials in the fermentation tank can be uniformly mixed together, and when the raw materials attached to the inner wall of the fermentation tank need to be cleaned, the water pump and the motor are controlled to work; cleaning liquid in the water tank can be uniformly sprayed to the inner wall of the fermentation tank from the first one-way valves and the second one-way valves through the guide pipes and the rotating stirring rods under the action of the water pump, so that raw materials attached to the inner wall of the fermentation tank can be quickly cleaned with high quality.

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.

An apparatus (1) is described for the production of fermented or refermented beverages, with or without the presence of carbon dioxide, comprising: - a tank (2) defining a side wall (4) with internal surfaces of curvilinear shape and an internal bottom area (5) delimited at the bottom by a lower wall (6) of said tank (2), - a movable covering system (7) arranged inside the tank (2) and configured to isolate the liquid contained within the internal bottom area (5), - said movable covering system (7) comprising two plates (8) each having an overall shape defining a respective external end edge (10), - said plates (8) being controllable in rotation around respective axial shafts to a respective axial shaft (9) according to an angular motion, between an open vertical position (9') and a closed horizontal position (9'').

The invention provides pure red beer and a malt compounding method thereof, and belongs to the technical field of beer brewing. The pure red beer provided by the invention consists of basic malt and special malt as raw materials, and is obtained by obtaining saccharified wort through a saccharification process, oxygenating and adding a yeast strain for fermentation, the color values of the obtained pure red wine liquid are L * 75-83, a * 32-39 and b * 52-57. The beer has typical wheat fragrance flavor, is pure in color and rich in wheat fragrance flavor, and can further enrich beer categories in the market.

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.