Process method for adding humulus lupulus to malt wort

A process method and hop technology, which are applied in the preparation of wort, beer brewing, biochemical equipment and methods, etc., can solve the problems of alpha acid waste, increase heat energy consumption, prolong brewing time, etc., to improve utilization and save The effect of heating energy and shortening brewing time

Inactive Publication Date: 2014-06-04
高岩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 2. In order to reduce the volatilization of aromatic substances, it is necessary to reduce the heating time of hops. Although more aroma can be retained in beer, there is not en

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0020] Use 5 kilograms of barley malt to grind, add 15 liters of hot water at 75 degrees Celsius, and the temperature after mixing is 66-68 degrees Celsius. Keep the temperature for 60 minutes to complete the sugar production. The wort is separated by filtration. During the filtering process, 1 liter of wort was first obtained, and the temperature of the wort was measured to be 60 degrees Celsius. Add 20 grams of Saaz hop pellets to the wort and continue to collect a total of 10 liters of wort. Then, more wort is obtained through the process of washing the lees with hot water at 78 degrees Celsius. A total of 20 liters of wort. The collected wort is heated to boiling. After 45 minutes of boiling, 20 g of Saaz hop pellets are added to the wort. After boiling for another 15 minutes, the heating is stopped, and the wort is precipitated to separate out thermally degraded substances and hop dregs. Cool to 15 degrees Celsius and put in yeast for fermentation.

[0021] In this...

Embodiment approach 2

[0023] Take 20 liters of room temperature water, add 10 grams of Cascade hops, and start heating. When the water temperature reaches boiling point, pour 2.5 kg of maltose powder into the water and stir evenly to form wort. Continue to heat the wort to a boil. After boiling for 60 minutes, the heating is stopped, and the wort is precipitated to precipitate thermally degraded substances and hop dregs. Cool to 15 degrees Celsius and put in yeast for fermentation.

[0024] In this practice, hops are first mixed with water as a solvent for the wort at room temperature, and fermentable powdered sugar is added at the boil to form a wort containing fermentables.

Embodiment approach 3

[0026] Choose 1 kg of high-quality rice, crush it into fine powder, add 3 liters of room temperature water, add 20 grams of hops granules when heating to 70 degrees Celsius under stirring, continue to heat until boiling, and then keep the temperature for 30 minutes to complete the gelatinization of rice, and let the part of hops alpha acid isomerization. After stopping the heating, add 12 liters of room temperature water and 5 kg of crushed barley malt to the rice paste, adjust the temperature to 60 degrees Celsius, keep the temperature constant for 30 minutes, then raise the temperature to 70 degrees Celsius, and keep the temperature constant for 30 minutes to complete the starch saccharification of rice and malt. The bran solids and hop dregs are filtered out to obtain a clear wort. After the wort has boiled for 30 minutes, add 10 grams of hops and turn off the heat. The wort is precipitated out of thermally degraded material and hop residue. Cool to 15 degrees Celsius and...

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PUM

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Abstract

The invention discloses a new method for adding humulus lupulus to malt wort. The method is characterized in that the temperature range is 0-95 DEG C when humulus lupulus is poured into fermentable substance-containing malt wort or a fermentable substance-free water agent, the fermentable substance-free water agent forms malt wort through fermentable substance addition and other methods, and the malt wort and humulus lupulus mixed solution obtained through the two methods is subjected to heating boiling for at least 15 min so as to complete the whole process step, wherein the aromatic components in the humulus lupulus can be effectively retained and the isomerization rate of the alpha acid can be concurrently increased with addition of the humulus lupulus within the temperature range. The process method has advantages of simple use, significant effect, increased humulus lupulus utilization rate, increased humulus lupulus aroma in beer, energy source reducing and the like.

Description

technical field [0001] The invention proposes a new method for adding hops in wort. This method can not only retain the aromatic essential oil components in the hops in the wort, but also ensure sufficient isomerization time for the alpha acids in the hops, improve the utilization rate of the hops, shorten the brewing time, and save at least 1 / 3 of the heating energy and many other advantages. The method is applicable to multiple industries such as beer brewing and food and beverage raw material processing, and has great promotion value. Background technique [0002] The effect of hops on the taste of beer is to increase the bitterness and aroma and mouthfeel of beer. The currently widely used method of adding hops is to boil the wort first, then perform a protein thermal degradation step for about 30 minutes (this step can also be shortened or omitted), and then add a certain amount of hops to the wort and continue to boil for 45-90 minutes. minutes to increase the bitte...

Claims

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Application Information

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IPC IPC(8): C12C7/00
Inventor 高岩
Owner 高岩
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