Preparation method of high-concentration malt wort

A high-concentration, wort technology, applied in the field of beer brewing, can solve problems such as no research reports, and achieve the effects of reducing production costs, pure color and saving transportation costs

Active Publication Date: 2010-09-29
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, it is possible to use the existing equipment in breweries and use whole starch as an auxiliary material to meet the requirements of be

Method used

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  • Preparation method of high-concentration malt wort
  • Preparation method of high-concentration malt wort

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of syrup for beer:

[0026] 1) Sizing: 6000kg of cornstarch and 50°C brewing water are used for pulping at the ratio of starch:water weight ratio of 1:2.5, and calcium sulfate 0.15mg / g starch is added based on the amount of cornstarch to adjust pH value of starch slurry to 5.5;

[0027] 2) Primary liquefaction: Add high-temperature-resistant amylase to the prepared starch slurry for primary liquefaction, add high-temperature-resistant amylase 28u / g starch based on the amount of corn starch, and heat up to 70°C. 1.0°C / min, keep warm for 30min, and make a liquefied mash;

[0028] 3) Saccharification: add 20°C brewing cold water to the mash that has been liquefied once, adjust the temperature of the mash to 65°C, and add two amylolytic enzyme preparations, low-calorie enzyme and pullulanase, for coordinated saccharification. For the calculation basis, add low-calorie enzyme 0.8ul / g starch, pullulanase 0.14PUN / g starch, control the saccharification pH value...

Embodiment 2

[0037] 1. Preparation of syrup for beer:

[0038] 1) Sizing: 5300kg of cornstarch and 50°C brewing water are mixed according to the ratio of starch:water weight ratio of 1:2.5, and calcium sulfate 0.25mg / g starch is added based on the amount of cornstarch to adjust pH value of starch slurry to 5.5;

[0039] 2) Primary liquefaction: Add high-temperature-resistant amylase to the prepared starch slurry for primary liquefaction, add high-temperature-resistant amylase 28u / g starch based on the amount of corn starch, and heat up to 70°C. 1.0°C / min, keep warm for 10 minutes, and make a liquefied mash;

[0040] 3) Saccharification: add 20°C brewing cold water to the mash that has been liquefied once, adjust the temperature of the mash to 60°C, and add two starch-decomposing enzyme preparations, low-calorie enzyme and pullulanase, to carry out coordinated saccharification. For the calculation basis, add low-calorie enzyme 0.7ul / g starch, pullulanase 0.14PUN / g starch, control the sacc...

Embodiment 3

[0049] 1. Preparation of syrup for beer:

[0050] 1) Sizing: 3780kg of cornstarch and 50°C brewing water are used for pulping at a ratio of starch:water weight ratio of 1:3, and calcium sulfate 0.15mg / g starch is added based on the amount of cornstarch to adjust pH value of starch slurry to 5.5;

[0051] 2) Primary liquefaction: Add high-temperature-resistant amylase to the prepared starch slurry for primary liquefaction, add high-temperature-resistant amylase 20u / g starch based on the amount of corn starch, and heat up to 70°C. 1.0°C / min, keep warm for 10 minutes, and make a liquefied mash;

[0052] 3) Saccharification: add cold brewing water below 20°C to the liquefied mash once, adjust the temperature of the mash to 65°C, add low-calorie enzyme and pullulanase two amylolytic enzyme preparations for cooperative saccharification, and use cornstarch The amount is the calculation basis, add low-calorie enzyme 0.4ul / g starch, pullulanase 0.07PUN / g starch, control the saccharif...

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Abstract

The invention relates to a preparation method of high-concentration malt wort, which comprises the following steps of: boiling the filtered malt wort in a boiler; adding syrup for beer prepared from starch by specific processes and hydrolysis of multiple enzyme preparations in a mash boiler in advance before the boiling process is finished; and then, depositing by rotating and cooling the hot malt wort mixed by the boiler to obtain the high-concentration malt wort. The malt wort of the invention has short preparation period and short conversion time, thereby greatly improving the efficiency for converting starch into syrup. In addition, specific starch decomposition processes are adopted by the invention, the step of secondary liquefaction is increased, and the syrup converted by the compounding technology of three kinds of amylolytic enzyme preparations meets the requirements of beer brewing, thus a brewery can save the transportation cost of syrup purchase and a large amount of energy consumption in the processes of preparation and concentration of bought-in syrup. Meanwhile, the syrup for beer brewing, which is prepared from starch, is directly added into the boiler and does not need to participate in the whole process of boiling malt wort, thereby reducing the production cost of beer malt wort, and saving the energy consumption.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a method for preparing high-concentration wort. Background technique [0002] In recent years, due to fluctuations in the price of beer brewing raw materials and the intensification of competition in the beer industry, huge cost pressures have been brought to beer production. How to innovate in brewing technology and reduce the cost of wort preparation is an important aspect to improve the competitiveness of beer enterprises. [0003] It is becoming a research hotspot to choose auxiliary raw materials that are cheap and can meet the requirements of brewing, and to increase the proportion of auxiliary raw materials used. Buying syrup as an auxiliary material has the advantages of convenient use and simple operation, but the brewing cost is relatively high. Using starch as an auxiliary material, due to its relatively cheap price and high leaching rate, the grain ...

Claims

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Application Information

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IPC IPC(8): C12C7/00
Inventor 常宗明尹花王可欣董建军樊伟单连菊梁刚皮向荣娄晓红杨梅
Owner TSINGTAO BREWERY
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