Preparation method of beer by secondary fermentation in vessel

A secondary fermentation and production method technology, applied in the direction of beer fermentation method, beer brewing, biochemical equipment and methods, etc., can solve the problems of beer taste and nutritional damage, foam performance decline, short shelf life, etc., to increase added value , save energy consumption, pure taste effect

Inactive Publication Date: 2012-01-11
济南百脉泉啤酒饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional bottled beer can only meet the stability requirement of shelf life of 6 months after the fermentation is completed, clarified by filtration and pasteurized at 65°C, but the taste and nutrition of the beer are greatly damaged, and there are still long-term storage oxidation defects
Ordinary draft beer is not pasteurized, which retains the freshness and nutrition of beer, but its shelf life is very short.
Bottled pure draft beer is sterilized by low-temperature membrane filtration, which avoids the damage to beer flavor caused by high-temperature sterilization and meets the requirements of shelf life, but there are also problems such as aging and foam performance decline.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Strain expansion:

[0023] Control the proportion of wheat germ to 30%wt, saccharify at 42°C for 20min, and prepare wort as the culture medium for bacteria.

[0024] a. Top-fermented beer yeast strain expansion

[0025] Primary strains: Put 500ml of culture medium in a 1000ml Erlenmeyer flask, sterilize at 110°C for 30 minutes, cool to 25°C, insert the liquid test tube culture solution that has been activated and cultured on the slant of fermented beer yeast strains above, and culture at 25°C 24hr, get the first grade strain.

[0026] Secondary strains: put 10L of culture medium in a 15L Karst jar with a filling coefficient of 70%, sterilize at 110°C for 30 minutes, cool to 25°C, insert first-grade seeds, and culture at 25°C for 24hrs to obtain two grade bacteria. In the same way, cultivate at 25° C. for 24 hours, and expand and cultivate to obtain the third-grade seed liquid of brewer's yeast fermented above.

[0027] b. Fermentation of beer yeast strains below ...

Embodiment 2

[0036] 1. Strain expansion:

[0037] Control the proportion of wheat germ to about 40%wt, saccharify at 46°C for 40min, and prepare wort as the strain culture medium.

[0038] a. Top-fermented beer yeast strain expansion

[0039] Primary strains: Put 500ml of culture medium in a 1000ml Erlenmeyer flask, sterilize at 110°C for 30 minutes, cool to 25°C, insert the liquid test tube culture solution that has been activated and cultured on the slant of fermented beer yeast strains above, and culture at 25°C 24hr, get the first grade strain.

[0040] Secondary strains: put 10L of culture medium in a 15L Karst jar with a filling coefficient of 70%, sterilize at 110°C for 30 minutes, cool to 25°C, insert first-grade seeds, and culture at 25°C for 24hrs to obtain two strains. grade bacteria. In the same way, cultivate at 25° C. for 24 hours, and expand and cultivate to obtain the third-grade seed liquid of brewer's yeast fermented above.

[0041] b. Fermentation of beer yeast strai...

Embodiment 3

[0050] 1. Strain expansion:

[0051] Control the proportion of wheat germ to about 35%wt, saccharify at 45°C for 30 minutes, and prepare wort as a culture medium for bacteria.

[0052] a. Top-fermented beer yeast strain expansion

[0053] Primary strains: Put 500ml of culture medium in a 1000ml Erlenmeyer flask, sterilize at 110°C for 30 minutes, cool to 25°C, insert the liquid test tube culture solution that has been activated and cultured on the slant of fermented beer yeast strain above, and culture at 25°C 24hr, get the first grade strain.

[0054] Secondary strains: put 10L of culture medium in a 15L Erlenmeyer flask with a filling coefficient of 70%, sterilize at 110°C for 30 minutes, cool to 25°C, insert first-grade seeds, and culture at 25°C for 24hrs , to obtain secondary strains. In the same way, cultivate at 25° C. for 24 hours, and expand and cultivate to obtain the third-grade seed liquid of brewer's yeast fermented above.

[0055] b. Fermentation of beer yeas...

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PUM

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Abstract

The invention discloses a preparation method of beer by secondary fermentation in a vessel. The method comprises the following steps: the proportion of the wheat malt is controlled between 0-40 percent by weight percent, the saccharification is carried out for 20-40 min at the temperature of 42-46 DEG C, wort is prepared as the culture medium, the beer yeast and the beer yeast culture solution arerespectively cultured by top fermentation and bottom fermentation in a spreading manner, and a double-strain fermentation process is adopted. The process device adopts the technology that the designhas no cleaning dead angle, pure fermentation is performed, and then a certain proportion of extract is added for refermantation after sterile filling, and can produce the top beer with pure taste, full aroma and long-term fresh keeping.

Description

technical field [0001] The invention relates to a method for making secondary fermented beer in a container, belonging to the technical field of brewing. Background technique [0002] With the development of society, consumers have higher and higher requirements for beer quality, and the technology and products of the beer industry are also constantly upgrading with the needs of consumption. Ordinary bottled beer→barrel fresh beer→pure draft beer, the performance and quality of beer Although the quality is constantly improving, there are defects in varying degrees. Conventional bottled beer can only meet the stability requirement of shelf life of 6 months after the fermentation is completed, clarified by filtration and pasteurized at 65°C, but the taste and nutrition of the beer are greatly damaged, and there are still long-term storage caused by oxidation defects. While ordinary draft beer is not pasteurized, it retains the freshness and nutrition of beer, but its shelf l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/02
Inventor 李纪元周广田齐庆勇赵峰丁建保
Owner 济南百脉泉啤酒饮品有限公司
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