Ultrahigh-concentration beer brewing strain and culture medium for screening same

An ultra-high concentration, medium technology, applied in beer brewing, beer fermentation methods, fungi, etc., can solve problems such as difficult flavor, yeast autolysis, and cell morphology and cell activity reduction.

Inactive Publication Date: 2010-10-06
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the current ultra-high-concentration brewing process, due to the increase of osmotic pressure, the increase of alcohol content and the change of nutritional balance, all of them have a great impact on the performance of beer yeast: such as the change of cell shape, the decrease of cell activity, the decrease of fermentation performance reduce
The most direct experience in the use of beer companies is that there are problems such as the increase in the number of yeast used, the decrease in performance, the deterioration of cohesion, and the autolysis of yeast.
In addition, when the high-strength brewed beer is diluted to the same ethanol concentration as the normal-strength brewed beer, the body of the beer is lighter, so the flavor is difficult to compare with the normal-strength brewed beer, and the foam retention is often worse than that of the normal-strength brewed beer

Method used

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  • Ultrahigh-concentration beer brewing strain and culture medium for screening same
  • Ultrahigh-concentration beer brewing strain and culture medium for screening same
  • Ultrahigh-concentration beer brewing strain and culture medium for screening same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Breeding of ultra-high concentration yeast.

[0025] Randomly select three beer yeast strains from the brewery as the starting yeast strains to carry out mutagenesis through the above method. These three yeast strains are respectively: YJ, F, 36, and undergo the following selection steps:

[0026] 1. Activation of the starting strain

[0027] The bacteria were inoculated into the wort with the addition amount of 3%, and cultured on a shaker at 25°C for 24 hours until the logarithmic growth phase of the yeast, at which time the bacteria had the best vigor and were suitable for mutagenesis.

[0028] 2 Cell Suspension Preparation

[0029] Centrifuge the activated bacterial liquid at 3500r / min for 10min, collect the bacterial cells, wash once with sterilized normal saline, shake with a vortex mixer for 10min, count the number of bacterial cells with a hemocytometer, and then adjust the cell concentration with normal saline to make it become 10 6 cells / ml of bac...

Embodiment 2

[0052] The fermentation of embodiment 2 ultra-high-strength beer

[0053] Use the above strains 1, 2, A, B to ferment through the following fermentation steps:

[0054] 1) Saccharification, using 60-70% malt and 30-40% rice to make the original wort with a concentration of 16°P, adding syrup to the boiling pot, and adjusting the concentration of the wort to 20°P;

[0055] 2) Fermentation, after the wort is cooled, the oxygenation amount is 10-12ppm, and the inoculum is inoculated, and the inoculation amount is controlled at 1.5-1.8*10 7 per ml, the fermentation temperature is 14°C, and the sugar content of the booster is controlled at 6-7°P;

[0056] 3) Dilution, the dilution ratio of the high-concentration dilution process is 80-100%.

[0057] Fermentation performance index

[0058]

Embodiment 3

[0059] Embodiment 3 brewery implements

[0060] For a 200,000-ton brewery (all producing 12°P beer), if the ultra-high-concentration fermentation technology is adopted and the original wort concentration is 20°P, it can be compared with the traditional 12°P fermentation process without increasing equipment investment. Compared with that, the production capacity is increased by (20-12) / 12×100=75%, which greatly improves the equipment utilization rate and reduces the production cost.

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Abstract

The invention offers a culture medium for ultrahigh-concentration beer brewing strains, a method for screening the strains by using the culture medium, the strains screened by the method and a method for brewing beer with the ultrahigh-concentration beer brewing strains. The culture medium for screening the strain contains components 2-Deoxy-D-glucose. The screening method comprises the steps of acclimatization, cultivation, continuous separation, screening and process evaluation. The strains which are suitable for 20 DEG P ultrahigh-concentration wort and have the abilities of resisting 2-Deoxy-D-glucose and alcohol and deoxidizing diacetyl can be screened. By using the strains and method provided by the invention, the utilization rate of equipment can be greatly improved, and the production cost can be reduced. Compared with the beer fermented at normal concentration, the beer produced in the invention has better flavour and better taste.

Description

technical field [0001] The present invention relates to a super-high-concentration beer brewing strain, a screening method thereof and a culture medium used therein. The preferred strain is suitable for the beer brewing process in which the ultra-high-concentration beer has an original wort concentration above 20°P . Background technique [0002] Brewing beer with super high concentration is a new topic in our country and even in Germany. High-concentration beer brewing (High Gravity Brewing) refers to the higher wort concentration (15°P-18°P) obtained by saccharification during the beer brewing process, and diluted with water to the normal concentration (10-12°P) in the process after saccharification P). The wort above 18°P is called VHG wort (Very High Gravity), that is, ultra-high concentration wort. The use of high-concentration post-brewing dilution technology can greatly improve the utilization rate of saccharification and fermentation equipment, and can increase ou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12C11/00C12C12/00C12R1/865
Inventor 王德良宋绪磊王异静张彦青李红
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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