Formaldehyde free brewage art

A beer and process technology, which is applied in the development field of formaldehyde-free beer brewing process to achieve the effects of mellow taste, prolongation of appearance indicators, and improvement of oxidation resistance

Inactive Publication Date: 2009-09-30
BEIJING HENGCHANGSHENGDE TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is imminent to further improve the safety of beer, especially the traditional process of using formaldehyde to solve the non-biological stability of beer can no longer meet the development needs of the current beer industry and needs to be optimized and improved

Method used

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  • Formaldehyde free brewage art

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Embodiment Construction

[0012] 1. Select the main raw materials of high-quality beer malt, hops, yeast, and water. The malt requirement is premium grade malt. The yeast is required to be less than 5 generations of yeast, and the water is required to be special beer brewing treatment water. The hops are SAAZ polyphenol hops from the Czech Republic and domestic bitter hops, and first-grade new rice is used as auxiliary materials.

[0013] 2. Low-temperature cutting is used for gelatinization. It is characterized in that rice and 20% malt powder (accounting for the total amount of malt) are used for gelatinization at a water ratio of 1:5, the amount of auxiliary materials is 30% of the total amount of raw materials, and the feeding temperature is controlled at 50±1°C , keep warm for 15 minutes. While stirring, raise the temperature to 73±1°C at a rate of 1°C / min, and control the temperature for 10 minutes; within 15 minutes, raise the temperature to 85°C, then raise the temperature to 100°C, and contr...

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Abstract

A formaldehyde free brewage art relates to a technical field of natural beer production process development. At present, in order to solve the problem of the poor non-biostability of the beer in the domestic beer production industry, some enterprises use a great of filtration adjuvant such as PVPP, silica gel, carrageenin and tannin, even poison material formaldehyde to remove beer protein and polyphenol so that the nutrition value of the beer protein and polyphenol and the beer local flavor taste are eliminated. The invention proposes formaldehyde free beer production by adopting papain, carrageenin and tannin, maintains the hops polyphenols and protein nutritive matters at high limit. The art aims to improve the taste, flavor and non-biostability and wholly enhance the beer quality by employing three natural products.

Description

Technical field [0001] The invention relates to the development of a green and safe formaldehyde-free beer brewing process. Background technique [0002] In China's domestic beer industry, domestic barley is widely used due to its price advantage, but the quality of domestic barley is often unbalanced due to China's agricultural barley production situation, and the quality is far inferior to imported raw materials, which brings an urgent need to the domestic beer production industry. The product quality problem solved, that is, non-biological stability problem. [0003] Limited by the traditional theory of removing protein and polyphenols to solve the problem of beer turbidity, various wort filtration aids are widely used in the beer production process, such as silica gel, carrageenan, tannin, PVPP, and even some small Enterprises are still using formaldehyde, which has certain poisonous properties. This traditional process to solve the non-biological stability of beer can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/20C12C7/28C12R1/645
Inventor 王富彪任博文
Owner BEIJING HENGCHANGSHENGDE TECH DEV
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