788results about "Wort preparation" patented technology

To provide a beer-taste beverage that offers a richly appealing aroma with suppressed excessive harshness caused by alcohol.SOLUTION: A beer-taste beverage has an alcohol content of 8.00 (v / v)% or more and an isoamyl alcohol content of 110 mass ppm or more, fulfilling the formula (1): X1 / Y1≥2.00 [where X1 represents the isoamyl alcohol content (unit: mass ppm) and Y1 represents the ethyl acetate content (unit: mass ppm)].SELECTED DRAWING: None

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.

A process and a system for the extraction of arabino-xylans, proteins and essential oils from beer grains and their use in liquid food products are described; the procedure includes the steps of: extraction of arabino-xylans from beer grains; extraction of proteins from beer grains; extraction of essential oils from beer grains through microwave-assisted hydro-distillation; delivery of arabino-xylans, proteins and essential oils within liquid food products, in particular beverages.

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 belongs to the technical field of gene engineering and enzyme engineering, and particularly relates to a glucanase mutant and construction and application of a gene sequence of the glucanase mutant, and the glucanase mutant has an amino acid sequence as shown in SEQ ID NO.2. The glucanase mutant is obtained by carrying out G214A mutation, S249P mutation and D286L mutation on an amino acid sequence as shown in SEQ ID NO. 1. The glucanase mutant has the advantages that the glucanase mutant is obtained; compared with the non-mutated EGL, the glucanase mutant EGL62 provided by the invention has the advantages that the thermal stability is obviously improved; after incubation at 75 DEG C for 3 minutes, the enzyme activity of 60% or above can still be maintained; the enzyme activity is still more than 50% after the enzyme is treated for 1 hour under the condition that the pH value is 3.0-7.0. The glucanase mutant EGL62 provided by the invention has the optimal pH value of 5.0 and the optimal temperature of 50 DEG C, and is good in stability and wide in application prospect.

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 present invention relates to an aroma extraction unit comprising: a hydration tank containing a mixture of plants or parts thereof and liquid, the hydration tank being configured to contain a positive gas flow pressure; a shear unit configured to shear the plants or parts thereof; a hydrodynamic cavitation unit; and at least one circulation unit, wherein the hydration tank, the shear unit and the cavitation unit are in fluid communication, and the at least one circulation unit is configured to circulate the mixture from the tank to the shear unit, to the cavitation unit and from the cavitation unit back to the tank and / or the shear unit.

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 present invention provides a probiotic strain and a method for producing low-purine beer fermented by the strain, characterized in that: (1) the strain is isolated from local fermented slurry in Gansu; (2) the degradation ability of the candidate bacteria for purine substances is determined; (3) the fermentation ability of the candidate bacteria for beer is tested; (4) the strain is identified and its properties are detected; (5) the preparation and improvement of low-purine probiotic beer. The beer produced by this method has a unique taste while retaining the beer flavor, and its purine content is lower than that of commercially available beer and is rich in Pediococcus acidilactici GR-5 that can degrade purine substances, thereby reducing the high purine risk of beer drinking.

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.

There has been demand for a beer-flavored beverage having a good aroma and imparting little excessive irritation caused by an alcohol. Further, there has been demand for a beer-flavored beverage that can also impart mild sourness while having a clean taste.

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).

To provide a beer-taste beverage developed to respond to health-related requests in which an undesirable astringent taste is suppressed while a desirable refreshing citrus-like aroma is enhanced.SOLUTION: A beer-taste beverage has a carbohydrate content of 2.0 g / 100 mL or less, a 2,6-nonadienal content of less than 1.00 μg / L, and a total content of a component (A) consisting of linalool oxide, geranyl acetate, and β-citronellol of 1.0 μg / L or more.SELECTED DRAWING: None

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.

A method for wort boiling in a brewing plant (1) with a wort kettle (2) for receiving wort (W) and with at least one wort heat exchanger (22, 36) associated with the wort kettle (2), which is primarily supplied with high-pressure steam (WTDHD, BDHD) that releases heat energy and which releases heat energy to the wort (W) on the secondary side, is characterized in that the high-pressure steam (WTDHD) is generated in a heating phase by supplying external low-temperature start-up energy and drive energy of a steam compressor (34, 26) in the flow direction upstream of the wort heat exchanger (22, 36), and that the heat transfer from the external low-temperature start-up energy via the high-pressure steam (WTDHD) to the wort occurs when the wort reaches the evaporation temperature at which vapor is formed from the wort.at least partially discontinued and that during a boiling phase at least some of the heat energy of the evaporated steam is boosted by means of the steam compressor (26 34) and released back to the wort (W).

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