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Method for producing beer through direct fermentation of malt flour

A malt powder and direct technology, applied in the field of brewing wine, can solve the problems of high energy consumption and capital investment in equipment, not adapting to energy saving and environmental protection, and high operating costs, and achieve the effect of speeding up production progress, retaining active substances and fresh taste, and moving flexibly

Active Publication Date: 2014-10-15
福建巴黎士生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These traditional brewing processes all occupy a large area and do not adapt to the requirements of energy conservation and environmental protection under the new situation. The low-temperature fermentation mode is generally used in the production process, which has high operating costs and high investment in equipment, energy consumption, and capital.

Method used

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  • Method for producing beer through direct fermentation of malt flour
  • Method for producing beer through direct fermentation of malt flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method of directly fermenting malt powder to produce beer, adding malt powder and water to a fermentation tank, heating while stirring, sterilizing at 78°C for 30 minutes, cooling to 58°C for saccharification, adding hops and brewer's yeast, stirring evenly, 28 °C fermentation for 48 hours.

[0022] The added amounts of hops and brewer's yeast were 0.2 wt. % and 0.05 wt. % of the malt powder, respectively.

[0023] Open the vent valve to vent during fermentation.

[0024] After fermentation, close the exhaust valve and keep the pressure for 16 hours to cool the wine to 0°C.

Embodiment 2

[0026] A method for directly fermenting malt powder to produce beer, adding malt powder and water to a fermentation tank, heating while stirring, sterilizing at 82°C for 40 minutes, cooling to 62°C for saccharification, adding hops and brewer's yeast, stirring evenly, 31 ℃ fermentation for 72 hours.

[0027] The added amounts of hops and brewer's yeast were 0.5 wt. % and 0.12 wt. % of the malt powder, respectively.

[0028] Open the vent valve to vent during fermentation.

[0029] After fermentation, close the exhaust valve and keep the pressure for 24 hours to cool the wine to 5°C.

Embodiment 3

[0031] A method for directly fermenting malt powder to produce beer, adding malt powder and water into a fermentation tank, heating while stirring, sterilizing at 80° C. for 35 minutes, cooling to 60° C. for saccharification, adding hops and brewer’s yeast, stirring evenly, and stirring for 30 minutes. ℃ fermentation for 60 hours.

[0032] The added amounts of hops and brewer's yeast were 0.3 wt. % and 0.08 wt. % of the malt powder, respectively.

[0033] Open the vent valve to vent during fermentation.

[0034] After fermentation, close the exhaust valve and keep the pressure for 20 hours to cool the wine to 2°C.

[0035] The saccharified liquid with a sugar content of 11% was fermented, and the changes in sugar content and alcohol content were detected by sampling, as shown in the table below.

[0036]

[0037] Each index of the product conforms to the national standard.

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Abstract

The invention provides a method for producing beer through direct fermentation of malt flour. The method comprises the steps as follows: adding the malt flour and water into a fermentation tank, heating the mixture while stirring, performing sterilization at the temperature of 78-82 DEG C for 30-40 min, reducing the temperature to 58-62 DEG C, adding hops and beer yeast after saccharification, evenly stirring the mixture, and fermenting the mixture at the temperature of 28-31 DEG C for 48-72 h. According to the method, the brewing time is short, the production schedule of a producer is accelerated, the yield is increased, a large quantity of land, water and energy consumption are reduced, the production cost is saved, and compared with a traditional production method, the method can better reserve the nutrient active substances and the fresh taste of the beer.

Description

technical field [0001] The invention belongs to the field of brewing wine, and in particular relates to a method for directly fermenting malt powder to produce beer. Background technique [0002] With the continuous improvement of people's living standards, people's awareness of healthy drinking has gradually increased, and a new drinking concept of low-level health and nutrition and health care is being formed. The traditional brewing process mainly includes: raw material malt screening → malt crushing → boiling → gelatinization → saccharification → filter tank → hop addition → yeast culture and tank addition → fermentation → stabilizer addition → filtration → filling → sterilization → finished product. These traditional brewing processes all have a large area and do not meet the requirements of energy conservation and environmental protection under the new situation. The low-temperature fermentation mode is generally used in the production process, and the operation cost i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/02
Inventor 冯英
Owner 福建巴黎士生物科技有限公司
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