40results about "Wort preparation" patented technology

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 invention discloses a craft beer flavor enhancement process using oak barrel micro-oxygen aging, belonging to the field of craft beer brewing technology. This process achieves the targeted transformation and accumulation of flavor compounds in craft beer through oak barrel pretreatment, precise control of the micro-oxygen environment, and optimization of aging process parameters. First, the oak barrel undergoes a combined pretreatment of toasting, carbonization, and maceration. Then, the fermented base beer is poured into the pretreated oak barrel, and a stable oxygen concentration is maintained within the barrel through a micro-oxygen control system, aging under suitable temperature conditions. Craft beer brewed using this process exhibits a significantly increased content of characteristic flavor compounds and an effective reduction in the content of off-flavor substances such as acetaldehyde. The beer combines the rich aroma of oak with the refreshing taste of beer, solving the problems of single flavor and prominent off-flavors in traditional aging processes, and significantly improving the quality and market competitiveness of craft beer.

The invention relates to a method of producing a fermented malt beverage, the method comprising the steps of: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a malt mash by mashing the aqueous malt mixture; c) separating the malt mash into wort and spent grain; d) holding the wort at a temperature of at least 70 °C for a period of at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30 °C to produce a cooled wort; and f) contacting the cooled wort with active yeast for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 °C between steps c) and f); wherein the wort is not boiled; wherein heat coagulum is removed from the heated wort prior to step f); and wherein an anionic flocculating agent is added to the wort prior to removal of the heat coagulum. The invention also provides a beer characterized by a total dimethyl sulfide content of at least 50 µg / L, a difference between the total dimethyl sulfide content and the free dimethyl sulfide content in the range of 40-250 µg / L, and a thiobarbituric acid value of 16-33.

The aim is to provide a beer-flavored beverage in which the potato and bean-like odors derived from malt are suppressed, while also providing the dry and smooth characteristics typical of beer-flavored beverages. [Solution] The above problem is solved by providing a beer-flavored beverage that uses malt as a raw material and contains carvacrol and linalool, wherein the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is less than 0.40.

To provide a beer-taste beverage developed to respond to health-related requests in which a desirable drinking sensation is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a purine body content of 5.00 mg / 100 mL or less, and a free amino nitrogen content of 5.0 mg / 100 mL or more.SELECTED DRAWING: None

To provide a beer taste beverage imparting a suitable feeling of stimulation and comfortable aftertaste, in which "the suitable feeling of stimulation" means a tingling stimulation to the oral cavity and throat, and a solid taste feeling to impart clear taste, and "the comfortable aftertaste" means a high extent of beverage flavor left after drinking the beverage to impart fullness to taste, and to provide a production method of the beverage.SOLUTION: A beer taste beverage has a content of iso α acid of 0.02 mass ppb or more and 5,000 mass ppb or less, and a mass ratio (acetic acid / lactate) of a content of acetic acid to a content of lactate of 0.05 or more and 5 or less.SELECTED DRAWING: None

The present invention pertains to a method for producing a beer-flavored beverage, the method comprising at least a boiling step, wherein the boiling step includes aerating a raw material liquid with a gas in a state in which the temperature of the raw material liquid is kept below the boiling point of the raw material liquid.

A precooler apparatus and method for using the same, used in combination with a downstream heat exchange system for increasing the speed of cooling beerwort and enabling a lower final temperature of the cooled beerwort. The precooler is a closable portable unit equipped with various potential configurations involving inlets, outlets, conduit, connections and valves. The precooler exhibits a chamber for holding cooling media, which may be readily recharged. The inlet to the precooler apparatus accepts a cooling water solution, which may be either passed through the interior chamber and through the cooling media or configured to bypass the cooling media within the interior chamber, before being routed to the outlet of the precooler apparatus and subsequently to a heat exchange system.

To provide a low-alcohol beer-tasting beverage with a complex, beer-like taste and the sweetness of malt, as well as a balanced taste of sourness and sweetness, and a clean aftertaste.SOLUTION: A low-alcohol beer-tasting beverage contains more than 100 mg / L but less than 600 mg / L of proline and more than 25 mg / L but less than 200 mg / L of acetic acid.SELECTED DRAWING: None

The application relates to an aerated wine making device. The aerated wine making device comprises a wine making raw material conveying part, a gas conveying part and a gas-liquid mixing part. The wine making raw material conveying part comprises a slurry conveying pipeline for conveying wine making raw materials. The gas conveying part comprises a gas conveying pipeline and a first regulating valve. The first regulating valve is arranged on the gas conveying pipeline and is configured to regulate the gas flow state of the gas conveying pipeline. The gas-liquid mixing part comprises a mixing pipeline, a first pressure monitor and a second regulating valve. The gas-liquid inlet of the mixing pipeline is connected with the liquid outlet of the slurry conveying pipeline and the gas outlet of the gas conveying pipeline. The first pressure monitor is configured to monitor the pressure value of the mixing pipeline. The second regulating valve is configured to regulate the flow state of the gas-liquid outlet of the mixing pipeline. Thus, the aerated wine making device of the application can realize fine regulation of the oxygenation flow rate according to different wine varieties and different oxygenation processes in the wine making process.

The utility model relates to the technical field of beer production corollary equipment, in particular to a special adding device for humulus lupulus in the brewing process, which comprises a heating barrel, a sealing shaft sleeve, a rotating shaft, a bearing bin, a shifting piece, a connecting sleeve, a connecting block, a feeding guide pipe, a stock bin, a transmission gear, a support frame, a driving motor and a driving gear, the outer surface of one side of the middle position of the heating barrel is fixedly connected with a connecting base, the sealing shaft sleeve is arranged in the middle of the connecting base, the rotating shaft is rotationally connected to the middle of the sealing shaft sleeve, the end, extending into the heating barrel, of the rotating shaft is fixedly connected with a bearing bin, and the axis of the bearing bin is perpendicular to the axis of the heating barrel; through grooves are formed in the bearing bin at equal intervals in a penetrating mode. The production equipment has the effects of accelerating dissolution of humulus lupulus, reducing foam generation and effectively improving the production efficiency.

The application provides a saccharification system for beer brewing, and belongs to the technical field of beer brewing. The saccharification system comprises a saccharification device and a saccharification device; the saccharification device comprises a saccharification assembly and a sedimentation tank, the saccharification assembly is used for saccharifying and boiling wort, and wort formed after saccharification and boiling of the wort is transported to the sedimentation tank; the saccharification device comprises a saccharification tank, a water supply assembly and a feeding mechanism, the saccharification tank has a containing cavity, the water supply assembly and the feeding mechanism are connected with the saccharification tank, and the saccharification tank is connected with the sedimentation tank; the water supply assembly is used for transporting hot water to the containing cavity, and the feeding mechanism is used for transporting glucose powder to the containing cavity; the saccharification tank is used for dissolving the glucose powder in the hot water to obtain a mixed solution, and transporting the mixed solution to the sedimentation tank. The saccharification system provided by the application can reduce the influence of powder flying on the environment, and can make the glucose more fully dissolved and reduce the occurrence of the aggregation phenomenon.

This application provides a beer mashing apparatus, belonging to the technical field of biological and fermentation engineering and equipment. The beer mashing apparatus includes a pot body, a heating component, and a valve assembly. The heating component includes a steam supply component, a heat exchange component, and a condensate collection component. The heat exchange component is fitted around the periphery of the pot body and extends along the height of the pot body. The heat exchange component has at least two inlets and at least two outlets, which are alternately arranged along the height direction, with each inlet and outlet corresponding to the previous one. A channel is formed between any inlet and its corresponding outlet for heat exchange between steam and the periphery of the pot body. Each outlet is connected to the condensate collection component. The valve assembly includes at least two air inlet valves, with each inlet corresponding to the previous one. The inlet is connected to the steam supply component through its corresponding air inlet valve. The beer mashing apparatus provided by this application can achieve efficient utilization of steam and has high heating efficiency.

The present invention relates to encapsulation compositions and methods in which an encapsulate comprising hop oil components is encapsulated via melt extrusion in a glassy matrix containing a hop-derived acid which serves as an emulsifier to increase the hop oil loading.

To provide a beer-taste beverage that gives a sense of stimulation from alcohol while having a malt taste.SOLUTION: A beer-taste beverage has an original extract concentration of 19.2 mass% or more and an alcohol content of 12.5 (v / v)% or more.SELECTED DRAWING: None

To provide a low-alcohol beer-flavored beverage that is satisfying to drink while also having a light, beer-like aftertaste, and a method for producing the same. [Solution] A low-alcohol beer-flavored beverage having a ratio of 0.5 or less between the total concentration of 2-3 sugars and the total sugar concentration, and a ratio of 0.19 or more between the total concentration of 4-6 sugars and the total sugar concentration.

This invention proposes a method for regulating malt PYF based on gene expression during the malting process and its application, belonging to the field of bioengineering. It addresses the technical problems of existing malt PYF detection methods, such as limited detection targets, narrow applicability, and inability to guide subsequent malting processes. The technical solution includes steps such as gene screening, primer design, total RNA extraction, reverse transcription to prepare cDNA templates, multiplex PCR, PCR product electrophoresis, product fragment expression analysis, and prediction and improvement of malt PYF performance. This invention features short processing time, high detection efficiency, and high accuracy. It can accurately predict malt PYF performance during the malt production process and establish adjustment measures for the malting process based on the prediction results, ultimately achieving the goal of improving malt PYF performance. This invention can be applied to the improvement of malt PYF performance.

This invention provides a method and system for data acquisition and precision calibration of a guide shield adjustment process, relating to the field of automation control technology. The method includes: acquiring real-time height and position data of the guide shield during the saccharification and boiling process; combining this data with synchronously acquired process parameters to generate an initial state vector with process identifiers; comparing this initial state vector with a target state vector in a preset process formula to extract initial deviation values ​​in each dimension, forming a control deviation vector; determining the positions of multiple key sections of the guide shield based on the control deviation vector, and acquiring flow rate and temperature parameters at each key section to form a set of control base point data with spatial coordinates; and mapping the control base point data to a three-dimensional feature space composed of height, flow rate, and temperature to construct multiple dynamic control prisms. This invention enables accurate data acquisition and high-precision closed-loop calibration during the guide shield adjustment process.

To provide a technique which can mask a DMS smell.SOLUTION: A method for producing a beverage containing a dimethyl sulfide comprises a step of adjusting a concentration of 2-ethyl-3-methylpyrazine to 0.1 ppb or more.SELECTED DRAWING: None

The utility model discloses a kind of auxiliary material tank and interlocking device with interlocking device, the interlocking device includes shielding mechanism and connecting piece, the connecting piece is used to support the shielding mechanism, the shielding mechanism includes surrounding plate and shield plate, the upper edge of the shield plate is fixedly connected with the surrounding plate, the connecting piece is connected with at least one of the surrounding plate or the shield plate. The utility model locks the operation space of misoperation handle of auxiliary material tank by setting interlocking device, only by operating pressure relief handle first can operate misoperation handle, so as to ensure that staff can orderly operate auxiliary material tank, avoid personnel from being injured.

The invention relates to a yeast cell that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation medium, and that has an ability to decrease the pH of the aqueous fermentation medium by 0.7 pH units or more and / or that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose and a total of glucose, fructose and sucrose of at most 0.8 g, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation medium and that has an ability to convert at least 15 wt.% of said total of glucose, fructose and sucrose in a time of 6 h or less and / or that has an ability to convert at least 80 wt.% of said total of glucose, fructose and sucrose in a time of 16 h or less.

Alcoholic beverages require a clean, refreshing aftertaste. They also require a satisfying drinking experience. Furthermore, they require a pleasant, fruity aroma. [Solution] Malt ratio of 70% by mass or less, The real extract concentration (X) is 3.5 (w / w) or higher, and The α-terpineol content (Y) is 4.0 μg / L or more. Alcoholic beverage.

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.

To provide a beer-taste fermented malt alcohol beverage having reduced purine body concentration.SOLUTION: Provided is a beer-taste fermented malt alcohol beverage having a purine body concentration of 2.0 mg / 100 mL or less, and containing malt containing dark malt as a part of the raw material. The purine body concentration of the beer-taste fermented malt alcohol beverages is preferably 0.5 mg / 100 mL or less. A ratio of the dark malt to a total malt raw material can be 5% or more.SELECTED DRAWING: None

There is a demand for alcoholic beverages that have a clean, refreshing aftertaste, making them suitable for drinking. [Solution] An alcoholic beverage having a malt ratio of 70% by mass or less, a real extract concentration (X) of 3.5 (w / w) or more, and a geraniol content (Y) of 13.0 μg / L or more.

The invention relates to a yeast cell that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation medium, , and that has an ability to decrease the pH of the aqueous fermentation medium by 0.7 pH units or more and / or that is capable of fermenting an aqueous fermentation medium comprising, per 100 mL, at least 0.8 g of a total of maltose and maltotriose and a total of glucose, fructose and sucrose of at most 0.8 g, thereby producing alcohol in a concentration of 0.5 vol.% or less, based on the volume of the aqueous fermentation mediumand that has an ability to convert at least 15 wt.% of said total of glucose, fructose and sucrose in a time of 6 h or less and / or that has an ability to convert at least 80 wt.% of said total of glucose, fructose and sucrose in a time of 16 h or less.

A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste stock solution at 3.0°C to 15.0°C and an edible aqueous solution at 3.0°C to 15.0°C.

To provide a beer taste beverage suppressed in unsuitable flavor such as fruity flavor and dairy product-like flavor while imparting floral-like fragrance which ethyl acetate has, and to provide a production method of the same.SOLUTION: A beer taste beverage has a content of iso α acid of 0.02 mass ppb or more and 5,000 mass ppb or less, and a mass ratio (ethyl acetate / ethyl lactate) of a content of ethyl acetate to a content of ethyl lactate of 0.07 or more and 60 or less.SELECTED DRAWING: None