153results about "Malt preparation" patented technology

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.

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 present application discloses a malt production method and a method for improving the antioxidant activity of malt, wherein grains are subjected to at least one steeping step, in which the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm. By using hydrogen rich water in malt production, it is possible to take into account simultaneous improvements to multiple quality indicators at the same time. The positive biological effects of hydrogen rich water are especially significant. The increased content of α-amino nitrogen in the malt brings greater economic benefit to malt producers. Moreover, the colour intensity and turbidity of the malt are significantly reduced, effectively solving the problem of wort often being turbid. The endogenous antioxidant activity of malt, wort and even fermented beverages is increased, as desired by malt producers and the brewing industry. No additional additives are introduced during malt production.

The utility model discloses a wheat-steeping ventilation overflow wheat-water separation water-saving device, which relates to the technical field of beer manufacturing equipment and comprises a wheat-steeping tank body, a separation component and a blanking groove body, a protection plate is arranged on the wheat steeping tank body, connecting frames are arranged on the inner wall of the protection plate, the connecting frames are evenly distributed in the circumferential direction with the protection plate as the circle center, the number of the connecting frames is multiple sets, and mounting rings are arranged between the multiple sets of connecting frames; the separation assembly is arranged on the barley steeping tank body and is used for separating barley from barley water in a use state; and the blanking groove body is arranged on the wheat steeping tank body. According to the utility model, the separation assembly is arranged, so that solid particles such as barley can be effectively intercepted in the barley steeping tank body in the overflow process and are prevented from flowing out along with water, more thorough wheat-water separation can be realized, and the separation efficiency is improved; and fluid dynamic characteristics in the wheat steeping tank body can be optimized, so that water flow is smoother, and meanwhile, the possibility that wheat is brought out by the water flow is reduced.

The utility model provides a beer malt spraying device, which relates to the technical field of beer malt spraying devices and comprises a growth frame, a support is arranged on the side face of the growth frame, a spraying pipe is fixedly connected to the side face of the support, a motor is fixedly connected to the surface of the support, and a rectangular block is arranged on the surface of the support. A fixing rod is fixedly connected to the side face of the rectangular block, a sliding block is slidably connected to the surface of the fixing rod, a growth frame is fixedly connected to the upper top of the sliding block, an annular block is fixedly connected to the bottom of the sliding block, a tooth block is fixedly connected to the inner wall of the annular block, and a half gear is arranged in the annular block; the semi-gear is driven by a motor, a push-out device is arranged in the growth frame, the semi-gear and the gear block are meshed and overlapped, a convenient connecting device is arranged on the upper top of the spraying pipe, and the problem that the water pipe and the spraying pipe are directly arranged together in a sleeved mode and are prone to disengagement is solved.

A process for separating malted grain fractions is described, which, through a single continuous processing stage with a single piece of equipment, allows the separation of a solid fraction of fragmented husk with low moisture content from the rest of its components and a semi-solid fraction that has available the smaller components originally contained in the bagasse, as well as the fractions obtained from such process.

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 application discloses amber caramel malt with bread aroma, a preparation method thereof and beer, and belongs to the field of malt manufacturing. The amber caramel malt with bread aroma comprises a germination step, and the germination step comprises: a first germination stage of 0-12 hours, a second germination stage of 12-72 hours, and a third germination stage of 72-96 hours; the germination temperature of the third germination stage is higher than that of the second germination stage, and the germination temperature of the second germination stage is higher than that of the first germination stage. The application is applied to the field of special malt manufacturing, solves the problem that special malts such as caramel malt, amber malt and biscuit malt inevitably produce obvious caramel taste, paste taste and other bad flavors due to the limitation of the preparation process, affect the purity of bread aroma, and cause the problem of mixed aroma, and the amber caramel malt prepared by the application has typical bread aroma, clean and coordinated wine body, and no caramel taste, paste taste and other miscellaneous flavors.

The utility model discloses a pressure-regulating floating wheat scraping device for a conical wheat steeping tank, which comprises a wheat steeping tank, and a turnup is arranged on the upper side of the wheat steeping tank; the end cover is arranged at the upper part of the wheat steeping tank in a covering manner; the motor is vertically arranged in the middle of the end cover, and a mounting plate is arranged at the movable end of the motor; the high-pressure water pipe is arranged on one side of the motor, the lower end of the high-pressure water pipe penetrates through the end cover and is horizontally arranged in the wheat steeping tank, and a plurality of spray heads are arranged at the bottom of the high-pressure water pipe in the length direction of the high-pressure water pipe at intervals; and the walking wheel is detachably arranged at the end, away from the motor, of the mounting plate, and the walking wheel is erected on the upper side of the turned-over edge and can move along the turned-over edge. The utility model can solve the problem that the quality of malt products can be influenced by light impurities such as wheat husks, wheat straws, empty grains and the like in the existing wheat making and steeping process section.

This invention discloses an amber-colored crystalline malt with both caramel and bread aromas, its preparation method, and beer, belonging to the field of malt manufacturing. The method includes a germination step and a roasting step. The germination temperature in the third germination stage is higher than that in the second germination stage, and the germination temperature in the second germination stage is higher than that in the first germination stage. The high-temperature hydration roasting process in the roasting step includes: after a low-temperature roasting process, rapidly raising the roasting temperature to 140-145°C and performing a first spray hydration; after the first spray hydration, lowering the roasting temperature below 140°C; and when the roasting temperature rises to 140°C, performing a second spray hydration. This invention is applied to the manufacture of specialty malts, solving the problem that existing crystalline malts have a relatively simple flavor, only imparting a rich caramel aroma to the beer and failing to highlight the complex and full-bodied bread aroma of specialty beers, thus obtaining an amber-colored crystalline malt with both caramel and bread aromas.

The invention relates to a process of producing a fermented malt beverage having an ethanol content of less than 1% ABV, said process comprising the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with live yeast at a temperature of less than 7⁰C for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); and wherein boiling of the wort is avoided. The invention further relates to a beer having an ethanol content of less than 1% ABV, said beer having a free dimethyl sulphide content of less than 100 µg / L and a total dimethyl sulphide content of at least 10 µg / L, wherein free dimethyl sulphide represents at most 35% of the total dimethyl sulphide content.

This utility model provides a beer malt smokehouse, relating to the technical field of beer malt smokehouses. The utility model includes a smokehouse with an electric heater on its side and a fan on the top of the heater. A pipe is fixedly connected to the top of the fan, and the other end of the pipe is connected to the smokehouse. A control box is fixedly connected to the side of the smokehouse. A smoking frame is fixedly connected inside the smokehouse, and a heating system is installed inside the smokehouse. A stirring device and a ejection device are installed inside the smoking frame. The stirring device includes a rectangular groove formed in the inner wall of the smoking frame, and a screw is rotatably connected to the inner wall of the rectangular groove. A heat-resistant motor is fixedly connected to the side of the smoking frame, and the screw is driven by the heat-resistant motor. A slider is threaded onto the surface of the screw. This utility model solves the problem that the middle malt cannot be smoked at the same time as the outermost malt during malt smoking.

The invention discloses a preparation method of low-beta-glucan malt, and belongs to the technical field of malting. According to the technical scheme, the method comprises the following steps: adjusting a drying step according to relative beta-glucanase activity (RAG) of malt and an optimal time interval (KPG) of the beta-glucanase activity; rAG is the ratio of the activity peak value of beta-glucanase in malt in the drying process to the activity peak value of beta-glucanase in the germination process; the KPG is obtained by the following method: determining a moisture change interval of the malt beta-glucanase activity in a high activity state in the drying process by detecting a change curve of the malt beta-glucanase activity along with malt moisture in the drying process; and determining the time corresponding to the change of the malt moisture in the interval according to a curve of the change of the malt moisture along with the drying time in the drying process, namely the KPG. The method is applied to malting, the problem that dissolution of beta-glucan is difficult to adjust and improve in an existing malting method is solved, and the glucanase activity can be rapidly and efficiently adjusted, so that the content of beta-glucan in final malt is reduced, and high-quality finished malt is prepared.

Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.

The utility model provides a malt crusher for beer production, which belongs to the technical field of malt crushers, and comprises a box body and a grinding assembly, a blanking hopper is fixed above the box body, the bottom of the blanking hopper is communicated with the box body, a plurality of support legs are fixed on the box body, the bottom of the box body is provided with a discharge port, and the discharge port is communicated with the grinding assembly. The grinding assembly comprises a first rotating shaft and a second rotating shaft which are rotationally connected into the box body, grinding rollers are fixed to the first rotating shaft and the second rotating shaft, a motor is fixed to a shell of the box body, the output end of the motor is connected with the first rotating shaft through a coupler, and stud gears are fixed to the first rotating shaft and the second rotating shaft; and the two cylindrical gears are meshed with each other. The malt grinding machine is high in working efficiency, insufficient grinding caused by excessive one-time discharging is avoided, the grinding effect is improved, in addition, grinding and intermittent discharging of malt can be achieved only through a single motor, the structure is simple, and the equipment manufacturing cost is low.

The utility model relates to the field of wheat steeping tanks, and discloses a three-dimensional ventilated wheat steeping tank device which comprises a tank body, a feeding port is formed in the upper end of the tank body, a discharging port is formed in the outer wall of the front end of the tank body, a sealing assembly is arranged on the front surface of the discharging port, and an air pipe penetrates through and is fixedly connected with the inner wall of the tank body. An upper-layer air outlet is formed in the right surface of the air pipe, a rotating assembly is arranged on the lower surface of the air pipe, and the rotating assembly comprises a rotating pipe. According to the wheat steeping tank, through the rotating assembly and the air pipe, when the wheat steeping tank is used, air can be filled into the air pipe, the upper-layer air outlet and the lower-layer air outlet pipe jointly fill air into the wheat steeping tank, the three-dimensional ventilation capacity of the wheat steeping tank is enhanced, and due to the fact that the holes in the lower-layer air outlet pipe are formed in a one-way mode, when air is inflated into the wheat steeping tank, the air in the wheat steeping tank can be exhausted. And the rotating rod can rotate around the air pipe, so that the device can stir barley in the inflation process, and the practicability of the device is enhanced.

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The present application discloses a malt production method and a method for improving the antioxidant activity of malt, wherein grains are subjected to at least one steeping step, in which the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm. By using hydrogen rich water in malt production, it is possible to take into account simultaneous improvements to multiple quality indicators at the same time. The positive biological effects of hydrogen rich water are especially significant. The increased content of α-amino nitrogen in the malt brings greater economic benefit to malt producers. Moreover, the colour intensity and turbidity of the malt are significantly reduced, effectively solving the problem of wort often being turbid. The endogenous antioxidant activity of malt, wort and even fermented beverages is increased, as desired by malt producers and the brewing industry. No additional additives are introduced during malt production.

The invention discloses an extraction and separation process of barley endosperm, and belongs to the field of grain extraction. The method specifically comprises the following steps that barley grains are cleaned and smashed in spring, then classified screening, hulling and sorting are conducted, pretreated endosperm powder is obtained through grinding, endosperm separation and drying are conducted, complete barley grains and broken or defective barley grains can be separated through classified screening, and reduction of loss of raw materials in the subsequent hulling and sorting process is facilitated. A separation accelerant is added in the endosperm separation process, calcium ions can react with hydroxyl contained in starch molecules to form a complex structure, the stability of starch particles is enhanced, the sugar alcohol compound can inhibit gelling of the starch molecules, especially amylose, through the competitive effect, the recovery rate of starch in barley endosperm is increased, and the yield of the barley endosperm is increased. And the centrifugal liquid obtained by separation in the separation process enhances the recovery of the by-product beta-glucan under the action of the selective adsorbent, reduces the influence of impurity molecules, and improves the recovery rate and purity of the beta-glucan.

The utility model relates to the technical field of wine brewing, in particular to a barley malt crusher with an adjustable gap, which is used for solving the problems that although the gaps of rollers of a malt crusher in the prior art are adjustable, the sizes of malts are inconsistent, and the crushing effect of common-size malts is easy to achieve expectation during use; the malt screening device comprises a hopper and a crusher and further comprises a screening device body, the screening device body is arranged between the hopper and the crusher, the screening device body comprises a box body and a screening rod, a plurality of evenly-arranged connecting rods are arranged in the box body, arc grooves are formed in the box body, the arc grooves are located between the connecting rods, and the screening rod is arranged in the box body. And the sieve rod is positioned in the arc groove.

The invention discloses a method for preparing alkaline craft beer, which comprises the following steps of: preparing raw materials, namely selecting barley malt with specific protein and starch contents, accurately crushing, pretreating by using hops with high alpha-acid content, performing reverse osmosis treatment and further purifying purified water, and drying food-grade sodium bicarbonate; the preparation method comprises the following steps: mixing barley malt and water in proportion, saccharifying, and filtering by a plate frame or a candle filter to obtain wort; adding humulus lupulus when wort is boiled, and adding sodium bicarbonate to adjust the pH value to 7.0-7.5 before the wort is boiled; carrying out rotary precipitation and cooling, and then adding activated yeast for fermentation; after fermentation, filtering by a diatomite or membrane filtering device, filling into a cleaned and disinfected container, pasteurizing, and cooling to obtain a finished product. By accurately controlling the raw materials and process parameters, the beer is mellow in taste, unique in flavor and suitable in alkalinity, meets the requirements of some consumers for alkaline drinks, and has certain market competitiveness.

The present invention discloses an anti-adhesion malt crushing device for beer production and its production process, which relates to the field of beer production and includes a bottom plate and a crushing cylinder fixedly connected to the center of its top. A driving mechanism is installed on the top of the bottom plate. In the present invention, through the synergistic effect of the first rotating frame and the linkage rod, the synchronous movement of the two piston blocks is driven. When the linkage rod rotates, it not only drives the first rotating frame to do circular motion, but also transmits power through the linkage block, enabling the two piston blocks to move symmetrically and in opposite directions, ensuring the overall efficient and stable operation. In addition, through the two-way air flow design of the sleeve through the intake pipe and the charging pipe, the impact force of the air flow is significantly improved, thereby enhancing the overall working efficiency. This air flow design can also effectively provide dry cold air to ensure the reasonable control of the temperature and humidity inside the crushing cylinder. Through continuous air flow circulation, not only can heat be taken away, the humidity of the particles can be reduced, and particle adhesion can be avoided.

This invention provides a fermented beer-flavored beverage with improved richness despite a high degree of fermentation, and a method for producing the same. [Solution] A fermented beer-flavored beverage having an apparent degree of fermentation of 100.0% or more, where X is the ratio of proline concentration (mg / 100mL) to raw wort extract (%Plato) and Z is the linalool concentration (μg / L), X is 1.5 or more and Z / X is 12.0 or less, and a method for producing the fermented beer-flavored beverage, comprising a mashing step of saccharifying a mixture containing malt and water, boiling the resulting saccharified liquid to prepare a fermentation raw material liquid, and a fermentation step of inoculating the resulting fermentation raw material liquid with yeast and fermenting it, wherein the method does not include a step of adding or removing ethanol or components contributing to the extract (except water) after the fermentation step.

An isolated nucleic acid associated with increased accumulation of astaxanthin derived from a Xanthophyllomyces dendrorhous strain. The isolated nucleic acid comprising nucleotide sequence set forth in SEQ ID NOs: 1240-12684 or a nucleotide sequence at least 80% identical thereto, or a fragment of the isolated nucleic acid, is provided, wherein the nucleotide sequence of the isolated nucleic acid is not identical to any one of the nucleotide sequences set forth in SEQ ID NOs: 12685-19331. Associated proteins, genetic construct, cells, and methods are also provided.

The invention discloses a preparation method for reducing advanced yeast flocculation factors in beer malt, and belongs to the technical field of beer brewing. The method comprises the following steps: selecting barley according to a red value in barley color difference indexes, then carrying out NaCO3 reinforced wheat washing, and sequentially carrying out wheat steeping, germination, drying and grubbing to obtain beer malt with low yeast advanced flocculation factor activity; according to the method disclosed by the invention, proper barley raw materials are screened by adopting a chromaticity difference sorting technology, and a NaCO3 enhanced wheat washing process is combined, so that the loading capacity of fusarium graminearum in a wheat making process is reduced, the generation of PYF factors in the beer malt is effectively reduced, the PYF value of the beer malt is greater than or equal to 0.96, and the brewing quality of the beer malt is improved.

The present invention provides a method for producing a protein powder with improved solubility and taste profile from brewers spent grain, which method includes nanofiltration at a specified applied pressure. The present invention also provides a protein powder produced from brewers spent grain, a method for producing a food or beverage product incorporating the protein powder, and a food or beverage product comprising the protein powder.

The utility model relates to the technical field of malt smashing, and discloses a malt smashing device which comprises a box body, a cavity with an upward opening is formed in the box body, a smashing assembly is arranged in the middle of the cavity, a box body is arranged at the opening of the cavity, and a cavity with two open ends is formed in the box body. The opposite side walls of the box body are provided with notches with downward openings and communicating with the cavity, the bottom walls of the notches are provided with mounting plates, the lower ends of the mounting plates are provided with rotating plates, the upper ends of the rotating plates are hinged to the mounting plates, and the opposite side walls of the box body are provided with moving assemblies. By means of the structure, the lower ends of the rotating plates are driven to be close to each other through the moving assembly, so that the opening in the lower end of the cavity becomes small, at the moment, a small amount of malt in the cavity slowly flows into the cavity, the breaking rollers can better smash the malt, and therefore the situation that a large amount of malt flows into the cavity at the same time is avoided; therefore, the crushing roller is not uniform enough to crush part of malt.

The invention provides a method for producing a non-fermented beverage by using brewer's grains (BSG) so as to improve the efficiency of beer production resources. The method comprises: obtaining (203) BSG from a beer production process; mixing (204) the BSG with water to form a slurry; treating (205) the slurry to produce a precursor liquid; and storing (206) the precursor liquid during a storage period of time, followed by use as a base for the production of a non-fermented beverage, where the storage period of time exceeds 2 hours. The method is easily integrated with existing beer production. Dependencies between non-fermented beverage production and beer production are reduced, for example, allowing beer and non-fermented beverages to be produced in different factories.

A method for producing a combination of beer and a non-fermented beverage from a grain feedstock utilizes by-products from beer production in the production of the non-fermented beverage, thereby improving resource efficiency. The method includes processing the grain feedstock into a mash (301), separating the mash into a fermentable wort and a residue (302), the residue material comprising at least a portion of the residue, processing the residue material into a slurry (303), separating the slurry into liquid and solid components (304), processing the liquid component into a non-fermented beverage (305), processing the fermentable wort into beer (306), outputting the non-fermented beverage (307), and outputting the beer (309).