528results about "Wort preparation" patented technology

The present disclosure relates to a process for preparing an upcycled material from a dry raw material with a moisture content of 0-30% w / w comprising lignocellulose and derived from spent cereal and / or pseudocereal grain and / or food waste or lignocellulosic biomass or a mixture thereof, the process comprising: a) a pre-treatment comprising the steps of: i) grinding and / or pulverizing the raw material to obtain a powder capable of passing through a sieve having a mesh size of 10-1000 μm and ii) performing autohydrolysis, followed by b) enzymatic hydrolysis of the of powder obtained from step ii), wherein the enzymatic hydrolysis comprises adding an enzyme mixture comprising at least a glucanase and a xylanase, and c) a post-treatment comprising the step of grinding and / or pulverizing the enzymatically hydrolysed mixture obtained from step b) to obtain the upcycled material in the form of a flour-like product.

The utility model relates to the technical field of beer brewing, in particular to a malt beer brewing saccharifying device with extrusion recovery, which comprises a heating tank, a filtering mechanism, a lifting mechanism and a collecting mechanism. The filter mechanism horizontally slides through an inclined plate and a filter screen to strip filter residues; the lifting mechanism is installed at the upper end of the filter box and comprises a pressing plate, the pressing plate is connected to the interior of the filter box in a sliding mode, and the pressing plate vertically extrudes filter residues on the filter screen at the pressure intensity of 0.2-0.5 MPa; the collecting mechanism is installed at the lower end of the baffle and comprises a collecting box capable of sliding horizontally, and filter residues are collected in a centralized mode for subsequent treatment. Liquid in the filter residues can be effectively recycled, the cleaning process is simplified, the working efficiency of equipment is improved, and the problem that the filter residues are inconvenient to discharge is solved.

The invention provides an energy-saving system for continuously boiling a brewery boiler by adding air source heat energy. The energy-saving system comprises the boiler, a condensing heat exchanger, an air energy heat supply device, an intermediate heat exchanger, an energy storage tank, a preheater and temperature values among the devices. The energy storage tank can store heat of the air energy heat supply device and heat of steam waste heat after boiling of the boiler, and can supply heat supplement for continuous boiling of the boiler through the stored energy. Air source heat and recovered steam heat energy of the boiling device are used for supplementing heat for wort, so that the steam consumption of an external pipe network can be reduced, steam loss is reduced, heat circulation and repeated utilization of the system are realized, the heat energy utilization rate is improved, the energy-saving effect is achieved, the wort temperature rising time is shortened, and the working efficiency is improved. Furthermore, the wort boiling time of the boiler is shortened, and the production efficiency is improved.

The utility model discloses a boiling pot for beer production, which comprises a pot body and a heat exchanger, the pot body is used for accommodating wheat juice and heating and boiling the wheat juice, and the low-temperature wheat juice exchanges heat with high-temperature wheat juice flowing out of the pot body in the heat exchanger before entering the pot body. The heat exchanger is additionally arranged in the boiling pot system, so that low-temperature wort can exchange heat with high-temperature wort flowing out of the pot body before entering the pot body, the temperature of the low-temperature wort is increased in advance, and meanwhile, the high-temperature wort can be cooled. By means of the design, energy needed for directly heating low-temperature wort is reduced, the whole heating process is more uniform, the phenomenon of local overheating is avoided, the quality of beer is improved, meanwhile, heat is fully recycled, energy is saved, and extra energy consumed for cooling the high-temperature wort is also reduced.

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.

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

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 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.

An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v), which is excellent in robust feeling of drinking, excellent in sweetness in harmony with sourness, and has beer-like flavor. The means for solving the problems is a beer-taste fermented malt beverage containing a wort fermented liquid, having a real extract concentration of 3.5% (w / w) or more, and an alcohol concentration of less than 1% (v / v).

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 boiling and fermenting vessel is characterized by its use, which allows for a special separation of malt tannins prior to wort boiling. Treating the wort in the boiling and fermenting vessel (see figure 5 in the diagram) ensures that only the malt tannins react with the malt protein, and this occurs in a wort boil prior to the actual wort boiling (with hops).

The invention is directed to a mash filter membrane comprising an elastomeric composition that comprises more than 50 wt % of one or more elastomer, based on the total weight of polymers in the elastomeric composition.

A method of producing gluten-free beer and a method of producing gluten-free spent grains are described, wherein said methods employ a mixture of a plurality of gluten-containing cereal grains as the starting material, the mixture comprising barley malt in an amount of between 60% and 65% by weight and one or more unmalted cereals in a total amount of between 35% and 40% by weight. A method of producing gluten-free flour is further described, which comprises carrying out the method as defined above to obtain gluten-free spent grains, drying said spent grains and grinding the dried gluten-free spent grains.

The invention relates to the technical field of beer production, in particular to a wort oxygenating device, a wort oxygenating method, a saccharification automatic control system of the wort oxygenating device, a yeast strain liquid adding unit, a cold wort entering unit and a fermentation oxygenating unit. And the yeast strain liquid adding unit is communicated with the cold wort entering unit. The fermentation oxygenation unit is communicated with the cold wort inlet unit, and the fermentation oxygenation unit comprises an oxygen communicating pipeline, an oxygen adjusting mechanism and a detection mechanism. The detection mechanism can detect the flow speed of the wort and send a signal to the oxygen adjusting mechanism, and the oxygen adjusting mechanism can receive the signal of the detection mechanism and conduct oxygenation according to the flow speed of the wort of different boiler times. A wort oxygenating and yeast adding automatic control method is integrated into a saccharification automatic control system, so that a complete saccharification automatic control system is formed, and the wort oxygenating and yeast adding section can be automatically controlled. Oxygen filling and yeast adding amount are automatically adjusted in real time according to the wort tank entering flow speed, and it is ensured that the flavor index of the product is stable and meets the enterprise standard.

The utility model provides a high-temperature sterilization device for beer production, which belongs to the field of beer production sterilization and comprises a tank body, a high-temperature sterilization component is arranged on one side of the tank body, a uniform sterilization component is arranged on one side of the tank body, and a filter component is arranged on one side of the uniform sterilization component. Through the arrangement of the high-temperature sterilization assembly and the uniform sterilization assembly, uniform high-temperature sterilization on the wort is realized, meanwhile, the temperature can be controlled, and the problem that in the prior art, the high-temperature sterilization effect on the wort is not uniform, so that sterilization is not thorough is solved.

The utility model relates to the technical field of beer processing, and discloses malt processing high-precision saccharifying and stirring equipment which comprises a base, a sliding assembly is arranged on the inner wall of the base, a rack is fixedly connected to the top of the base, a fixed motor is installed at the top of the rack, and the fixed motor is connected with the sliding assembly. And an output shaft of the fixed motor is fixedly connected with a lead screw through a coupler, the outer wall of the lead screw is in threaded connection with a moving block, the outer wall of the moving block is fixedly connected with a connecting frame, and one end of the connecting frame is fixedly connected with a cover plate. The high-precision saccharifying and stirring equipment for malt processing is provided with a mounting groove, a fixing frame, a fixing bolt, a fixing bearing, a rotating rod and a roller, when an operator pushes the material barrel to move on the base, friction force is reduced by driving the roller to roll, so that the material barrel moves more smoothly, the strength of the operator is saved, the labor intensity is reduced, and the working efficiency is improved. And the requirements of people are met.

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.

To provide a new technique capable of improving foam retainability of a foam-retainable fermented malt beverage.SOLUTION: The foam-retentive fermented malt beverage contains an enzyme agent containing at least one kind of enzyme selected from the group consisting of glucoamylase, pullulanase, α - glucosidase and β - amylase, wherein acid protease is inactivated. The amount of saccharides contained in the foam-retentive fermented malt beverage can be 1. 0g / 100ml or less. The NIBEM value of the foam-retentive fermented malt beverage can be 80 or more.SELECTED DRAWING: Figure 1

[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 kettle for small batch brewing of beer with an enhanced efficiency of preparing the wort and avoiding clogging of filters, tubing and pumping arrangement. The kettle features a sprinkler arranged between a bottom filter and a top filter that facilitates the extracted wort to flow in both a downward and / or upward direction in the kettle for a more efficient recirculation in the mash which ensures a better exploitation of the malt.

The utility model discloses an anti-toppling device for a scraper of a filter tank, which comprises a support connected with a tilling cutter of the filter tank; the scraper blade is provided with a buckle, the buckle and the scraper blade of the filter tank are in interference fit, the scraper blade can be kept in a vertical state when the scraper blade rotates clockwise along the tilling cutter under the interference fit of the buckle, the scraper blade is connected with the tilling cutter, and the tilling cutter rotates to drive the scraper blade to rotate. According to the utility model, the flavor of beer is improved.

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 separating device for hot coagulum, and mainly relates to the technical field of beer production. Comprising a separation device and a plate heat exchanger which are arranged on a bottom frame, the separation device comprises a first cyclone separator and a second cyclone separator, an overflow port of the first cyclone separator is communicated with a feeding port of the second cyclone separator, and an overflow port of the second cyclone separator is communicated with the plate heat exchanger. A fixing block and a fixing rod are arranged on the side face of the first cyclone separator and the side face of the second cyclone separator respectively, the fixing frame is connected with the bottom frame, guide blocks are symmetrically arranged on the bottom frame, and a sliding block rotationally connected with the fixing rod is connected between the two guide blocks in a sliding mode. The device has the beneficial effects that the problem that hot coagulum and hops groove particles in wort are inconvenient to separate is solved, and the purity and flavor of beer after production are improved.

The invention is related to the food industry. The proposed apparatus is used for wort production from grain raw material, and comprises a lower tier, an upper tier and at least one process tier located in-between. Each tier is equipped with a mixer, a water supply pipe, a wort transfer pipe and an auger separator, comprising a perforated pipe or a slotted screen with an auger, squeezed grain raw material outlets, a wort discharge branch pipe, a thrust washer and a thrust spring inside. The bottom of each tier is inclined. A funnel for crushed grain raw material supply is provided on the process tier located above the lower tier. A wort outlet is provided in the lower tier. A method for producing wort from grain raw material is also disclosed. The group of inventions provides an increase in the yield of the finished product.

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.

The utility model provides a beer brewing hops extracting and adding device which comprises a fixed seat, a barrel body is fixed at the top of the fixed seat, a conical barrel is fixed at the bottom of the barrel body, a power mechanism is fixedly mounted at the bottom of the conical barrel, a propeller is mounted on the power mechanism, a fixed cylinder is fixed inside the conical barrel, and the fixed cylinder is fixed on the fixed seat. The fixed cylinder is fixedly mounted in the barrel body, an arc-shaped opening is formed in the fixed cylinder, and the propeller is rotatably mounted in the fixed cylinder. When the beer brewing hops extracting and adding device is used, a power mechanism drives a propeller to rotate, the propeller rotates to generate negative pressure in a fixed cylinder, the negative pressure enables beer to move from bottom to top, and extract liquor is sprayed into the beer flowing on a conical cover from a circle while upward moving and rolling are conducted; and the beer falls on the fixed column to be collided and mixed again.