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Method for producing beer by direct fermentation of malt powder
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A technology of malt powder and beer, which is applied in the field of brewing wine, can solve the problems of high investment in equipment energy consumption, inadaptability to energy conservation and environmental protection, and large floor space, so as to speed up production progress, retain active substances and fresh taste, and increase production Effect
Active Publication Date: 2016-01-20
福建巴黎士生物科技有限公司
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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.
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Embodiment 1
[0021] A method for direct fermentation of malt powder to produce beer. Add malt powder and water to a fermenter, heat while stirring, sterilize at 78°C for 30 minutes, cool down to 58°C for saccharification, add hops and brewer’s yeast, stir evenly, 28 ℃ fermentation for 48 hours.
[0022] The addition amounts of hops and brewer's yeast were 0.2wt.% and 0.05wt.% of the malt powder, respectively.
[0023] Open the exhaust valve to exhaust during fermentation.
[0024] After the fermentation is over, close the exhaust valve and keep the pressure for 16 hours to cool the wine to 0°C.
Embodiment 2
[0026] A method for direct fermentation of malt powder to produce beer. Add malt powder and water to a fermenter, heat while stirring, sterilize at 82°C for 40 minutes, cool down to 62°C for saccharification, add hops and beer yeast, stir evenly, 31 ℃ fermentation for 72 hours.
[0027] The addition amounts of hops and brewer's yeast were 0.5wt.% and 0.12wt.% of the malt powder, respectively.
[0028] Open the exhaust valve to exhaust during fermentation.
[0029] After the 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 direct fermentation of malt powder to produce beer. Add malt powder and water to a fermenter, heat while stirring, sterilize at 80°C for 35 minutes, cool down to 60°C for saccharification, add hops and beer yeast, stir evenly, 30 ℃ fermentation for 60 hours.
[0032] The addition amounts of hops and brewer's yeast were 0.3wt.% and 0.08wt.% of the malt powder, respectively.
[0033] Open the exhaust valve to exhaust during fermentation.
[0034] After the fermentation, close the exhaust valve and keep the pressure for 20 hours to cool the wine to 2°C.
[0035] Ferment the saccharified liquid with a sugar content of 11%, and take samples to detect changes in sugar content and alcohol content, as shown in the table below.
[0036]
[0037] The indicators of the products meet the national standards.
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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 wine brewing, and in particular relates to a method for producing beer by direct fermentation of malt powder. Background technique [0002] With the continuous improvement of people's living standards, people's awareness of healthy drinking is gradually increasing, and a new drinking concept of low-level health, nutrition and health care is taking shape. The taste must also meet the needs of consumers. It is necessary to innovate in the traditional brewing process. The traditional brewing process mainly includes: raw material malt screening→malt crushing→boiling→gelatinization→saccharification→filter tank→hop addition→yeast culture and tank→fermentation→stabilizer addition→filtration→filling→sterilization→finished product. 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 f...
Claims
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Application Information
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