Wort soft boiling process and equipment

A wort and process technology, applied in the field of beer brewing, can solve the problems of large evaporation of wort, high heat load of wort, easy aging of beer, etc., so as to reduce evaporation rate, reduce heat load of wort, and reduce beer aging substances Effect

Active Publication Date: 2013-11-20
ZHANJIANG ZHUJIANG BEER
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

The traditional process is characterized by a large amount of wort evaporation, high energy consumption, high heat load of wort, and easy aging of beer

Method used

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  • Wort soft boiling process and equipment
  • Wort soft boiling process and equipment
  • Wort soft boiling process and equipment

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0033] A kind of wort gentle boiling process that the present invention proposes, adopts following three steps:

[0034] A. During the whole wort boiling process, control the opening of the steam valve to 15% to 30%, and control the boiling time to no more than 60 minutes, so that the evaporation rate in the wort boiling stage is lower than 2%, which is beneficial to reduce the heat load of the wort and make the wort Reduce beer aging substances and improve beer quality;

[0035] B. The hops or hop products that need to be added are added to the wort after the α-acid pre-isomerization process, so that the hop isomerization process will not be affected by the reduction of steam usage and boiling time, so that the bitterness value of the wort is the same as The traditional boiling process remains the same; aroma hops do not need to go through the hop pre-isomerization process.

[0036] C. After the wort is boiled, the wort vacuum evaporation system can volatilize the dimethyl s...

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Abstract

The invention discloses a wort soft boiling process and wort soft boiling equipment, which are combined with novel saccharification equipment. By the process and the equipment, the energy consumption and wort heat load can be reduced. According to the wort soft boiling process, on the basis of the saccharification equipment, such as hop pre-isomerization equipment, and a wort vacuum evaporation system, after the temperature of wort is raised to 100 DEG C, the opening degree of a steam valve is controlled in the whole boiling process, and the boiling time is not more than 60 minutes. The energy consumption and the wort heat load are reduced by reducing the steam using amount for boiling the wort, the evaporation rate in a wort boiling process is less than 2 percent, the energy consumption is reduced by over 65 percent compared with the traditional wort boiling process, the production cost of the wort can be reduced, and the beer quality can be improved.

Description

technical field [0001] The invention relates to a wort boiling process, which belongs to the technical field of beer brewing, in particular to a wort boiling process capable of reducing energy consumption and wort heat load in the beer industry. Background technique [0002] At present, the main production process of beer is: [0003] Malt and grain auxiliary materials are crushed → saccharified → filtered → wort boiled → cooled → fermented → beer filtered → packaged. [0004] According to the analysis of steam consumption data, steam consumption in the traditional beer process mainly occurs in the following processes: [0005] Mashing and wort making account for 60% of the total steam. [0006] Beer fermentation and filtration process accounted for 5% of the total steam. [0007] The beer packaging process accounts for 35% of the total steam. [0008] Among them, wort boiling accounts for 60% of the steam consumption in the saccharification wort manufacturing process, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/22
Inventor 张宇锋李惠萍梁敬坤陈华
Owner ZHANJIANG ZHUJIANG BEER
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