281results about "Wort preparation" patented technology

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.

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 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 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 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

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 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.

There is a demand for novel beer-flavored beverages that allow one to experience the umami flavor of barley. Solution: A fermented beverage with an apparent fermentation degree of 105.0% or more and an original extract concentration of 8.00% by mass or more and beer-flavored beverages with a total nitrogen content of 25 mg / 100 mL or more.

The invention relates to the technical field of functional beer preparation, in particular to a preparation method and application of low-purine beer rich in characteristic flavone components from brassica rapa. Comprising the following steps: preparation of a brassica rapa extract, preparation of low-purine wort and three-stage addition of the brassica rapa extract: adding the extract in the step (1) in different process stages for three times so as to control the accumulative heating time of the extract in a high-temperature stage to be less than or equal to 20 minutes, adding the extract in a saccharification stage for the first time, and adding the extract in an amount which is 30-40% of the total amount of the extract; the second time of addition is 15-20 min before wort boiling, and the addition amount is 45-55% of the total amount of the extract; the third-time addition is performed at the later stage of fermentation, and the addition amount is 10-20% of the total amount of the extract. According to the method, through an innovative three-section type adding process, the accumulative heating time and the fusion stage of characteristic flavone components in the brassica rapa extract in the brewing process are accurately controlled, the activity of the brassica rapa extract is protected to the maximum extent, and the technical problems that the brassica rapa extract is poor in stability and low in retention rate in a beer brewing system are solved.

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.

The utility model relates to the technical field of beer equipment, in particular to a movable integrated multifunctional beer tank which comprises a mounting seat, a tank body is arranged at one end of the top of the mounting seat, an inner tank is sleeved in the tank body, so that wine liquid can be conveniently stored, fermented, cooled, subjected to CIP sterilization and the like, and a wine pouring pump and a refrigerating machine are arranged in the middle of the top of the mounting seat. A carbon dioxide storage tank is arranged at the other end of the top of the mounting base, the carbon dioxide storage tank is communicated with the inner tank, carbon dioxide gas is filled into the inner tank, wheels are arranged at the two ends of the bottom of the mounting base, and the mounting base is driven by a driving motor and is convenient to move; a control vehicle head is arranged at the top of the handle, advancing, retreating, speed adjusting and braking of the wine vehicle are conveniently controlled, a control panel is arranged at one end of the side, provided with the handle, of the mounting base through a mounting support, and a touch screen is arranged on the front face of the control panel to facilitate operation.

This invention relates to a beer with a baijiu (Chinese liquor) flavor and its preparation method. The preparation method includes the following steps: saccharification, oxygenation, obtaining cold wort, inoculation with yeast, and initial fermentation and intermediate fermentation to obtain a beer with a baijiu flavor. The initial fermentation includes: performing a first stage of fermentation until the yeast count reaches a predetermined value, adding noni enzyme juice, and performing a second stage of fermentation until the apparent sugar content reaches a predetermined value. The beer obtained using this preparation method has a baijiu flavor that is harmonious with the beer flavor, and the alcohol content is not high, being the alcohol content of conventional beer (2.5-5.5% vol), while also exhibiting good SOD enzyme activity.

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.

A device for lautering wort from a mash (M) in a brewery plant, comprising a lauter tun (2) which has at least one feed opening for the mash and at least one outlet or discharge opening for solid residues, as well as at least one supply line (26) for brewing water and at least one discharge line (27, 32) for lautered wort, wherein the lauter tun (2) has a lower sieve bottom (24) on which solids contained in the mash (M) can settle as a spent grain bed (T) and below which at least one basic discharge line (27) opens into the lauter tun (2) and which forms a basic lautering unit (28), wherein the lauter tun (2) has at least partially a circular horizontal cross-section with a central vertical axis (Z) and is provided with an additional lautering unit (3),which is arranged essentially coaxially to the central vertical axis (Z) and which has a circumferential wall designed at least in part as a sieve wall (37) with sieve openings (37'), wherein the sieve wall (37) separates a mash chamber (M') from a lauter wort collection chamber (38) with which the lauter wort line (39) is in fluid communication, is characterized in that a movable, closed baffle wall (84) is provided, which is movable along the sieve wall (37) such that in an open position it releases the sieve openings (37') of the sieve wall (37) and in a closed position it closes the sieve openings (37').

The present invention relates to a method for removing undesired volatile substances from wort for beer production. The method comprises subjecting a produced wort to a boiling and hopping process; and transporting the boiled and flavored wort towards a whirlpool tank via a pipe system. A stripping gas is introduced into a first part of the pipe system to mix with the wort flowing therethrough. The stripping gas, now mixed with stripped volatile substances, is then removed either at a second part of the pipe system positioned downstream to the first part of pipe system, and / or removed from the whirlpool tank.

The utility model discloses beer brewing equipment. The beer brewing equipment comprises a tank body and a tank cover, a control valve is arranged on the side face of the tank body, a placing cushion block is arranged on the lower bottom face in the tank body, a filtering tank is placed on the placing cushion block, an annular inner layer plate is arranged on the inner side of the filtering tank, and the diameter of the annular inner layer plate is smaller than that of the filtering tank. An annular inner layer plate is arranged in the filtering tank, a hollow interlayer is formed between the annular inner layer plate and the filtering tank, a filtering net is arranged in the hollow interlayer, a plurality of via holes are formed in the side face of the filtering tank and the side face of the annular inner layer plate, two motors are arranged above the tank cover, and fan blades are detachably arranged on an output shaft of each motor.

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 has beer-like fermented feeling and robust feeling of drinking, and does not give a watery drinking feeling. The means for solving the problems is a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v), containing a wort fermented liquid, more than 5.3 ppm and less than 80 ppm of pyruvic acid, more than 29.2 ppm and less than 90 ppm of succinic acid, and having a real extract concentration of more than 2.0% (w / w).

To provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v / v), which offers robust feeling of drinking, has excellent sweetness in harmony with sourness, and has beer-like flavor.SOLUTION: A beer-taste fermented malt beverage contains a wort fermented liquid, has a real extract content of 3.5% (w / w) or more, and an alcohol concentration of less than 1% (v / v).SELECTED DRAWING: None

The invention relates to agaric powder beer rich in anthocyanin and dietary fibers and a preparation method of the agaric powder beer. The method comprises the following steps: a) pulping auricularia auricula-judae, and performing enzymolysis to obtain auricularia auricula-judae enzymatic hydrolysate; b) preparing wort, and adding the agaric powder enzymatic hydrolysate and a flavor coordinating agent in a wort boiling stage to obtain the wort; c) performing low-temperature cold-soaking extraction on the powdered auricularia auricula with an alcohol solution to obtain a powdered auricularia auricula cold-extracted extract; d) in the stage from cooling to fermentation of the obtained wort, adding the powdered agaric cold extraction extract to obtain mixed wort; and e) fermenting and after-ripening the mixed wort to obtain the agaric powder beer. The auricularia auricula-judae beer obtained by the method has a clear peach blossom pink color and rich and pure white foam. The beverage has unique fungus faint scent, sambucus williamsii flower scent and lemon faint scent, and is coordinated and fused with malt sweet scent and wine flower scent.

The invention discloses a brewing method of Lanzhou lily crafted beer, and belongs to the technical field of beer brewing, the method comprises the following steps: carrying out low temperature drying or vacuum freeze drying on lily, adding crushed barley malt, water and beta-glucanase, carrying out segmented saccharification, filtering, boiling wort, adding humulus lupulus, cooling, fermenting, and carrying out after-ripening treatment. According to the method disclosed by the invention, a staged saccharification process, beta-glucan addition and low-temperature pretreatment technology are combined with a three-stage technology, so that the turbidity of the beer is effectively reduced, the content of aromatic substances in the beer is increased, and the taste is improved.

The utility model discloses a combined mash pot, including stirring barrel, connecting plate, drive motor, connecting plate sliding connection to the upper end of stirring barrel, drive motor fixed connection to the upper end of connecting plate, the upper end of stirring barrel is provided with open slot, the inner wall of open slot is provided with arc-shaped guide groove, and the arc-shaped guide groove is provided with arc-shaped guide groove. An output shaft of the driving motor is fixedly connected with a connecting shaft through a coupler, stirring rods are arranged on the outer wall of the connecting shaft in an array mode, one side of the connecting shaft is movably connected with a movable guide block, and the movable guide block is slidably connected to the interior of the arc-shaped guide groove. The connecting shaft is driven by the driving motor to drive the stirring rod to rotate, and meanwhile, the movable guide block is driven to slide in the arc-shaped guide groove, so that the stirring rod moves upwards under the guide of the arc-shaped guide groove and moves upwards while stirring, the stirring mode is not single, and the stirring effect is improved.

The utility model discloses a filter tank tilling cutter lifting and driving system which comprises a tilling cutter assembly, the tilling cutter assembly is fixedly installed at the bottom of a transmission shaft, the transmission shaft is arranged in a speed reducer and a shaft sleeve in a penetrating mode in the vertical direction, and the top end of the transmission shaft is rotationally connected with the bottom end of a lead screw of a worm gear lead screw lifting machine through a connecting piece. The worm gear lead screw elevator is installed above the speed reducer through a supporting assembly. The speed reducer is fixedly connected to a tank top flange at the top of the filtering tank; the shaft sleeve is fixedly installed in the tank top flange, the bottom of the shaft sleeve extends to the top of the inner cavity of the filtering tank, and a rotary sealing piece is installed in the bottom end of the shaft sleeve. According to the filter tank tilling cutter lifting and driving system, the installation space needed by a lifting power device can be saved, and the installation space needed by a sealing and positioning mechanism of a transmission shaft can also be saved.

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 invention relates to a method for heating a batch of wort, comprising: introducing and heating a first part of a first batch of wort in a wort kettle (3) and evaporating a portion of the first part to form vapour; introducing a second part of the first batch of wort and the vapour into a first heat exchange device and transferring thermal energy from the vapour to the second part; and introducing the second part into the wort kettle (3) and heating the first part and the second part. The invention also relates to a wort boiling system (1) for heating batches of wort, comprising: at least one storage tank (2); a wort kettle (3); and a first heat exchange device comprising at least one liquid connection and a steam connection; wherein the wort kettle (3) is connected to the steam connection such that vapours from the wort kettle (3) can be introduced into the steam connection, and the storage tank (2) is connected to the liquid connection such that wort to be heated can be introduced directly into the liquid connection.

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.

To provide a low-alcohol beer-like beverage with a complex flavor characteristic of beer and a long-lasting, satisfying taste. [Solution] A low-alcohol beer-like beverage comprising a wort fermentation liquid, a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, a total polyphenol concentration of 20 to 140 ppm, and an alcohol concentration of 4 v / v% or less.