407results about "Wort preparation" patented technology

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 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 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.

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 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 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.

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.

[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 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').

For example, we are developing a new product that has an excellent balance between strong impact and ease of drinking. There is a demand for beer-flavored beverages. The carbohydrate concentration is 1.5 g / 100 mL or less, and the following requirements (I) and (II) are met: II) A beer-flavored beverage that satisfies at least one of the above. Requirement (I): The bitterness value of the beer-flavored beverage is 18 BUs or more. Requirement (II): The color of the beer-taste beverage is 7 EBC or higher.

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.

To provide a novel beer-flavored beverage that gives a full-bodied taste typical of a beer-flavored beverage. Solution: FAN (Free Amino Acid state A beer-flavored beverage with a nitrogen (Vitamin B1) content of 8.5 mg / 100 mL or more and an apparent fermentation degree of 105.0% or more.