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Novel beer preparation process

A preparation process and technology of beer, applied in the field of brewing, can solve the problems of high cost of beer, increased production and transportation costs, and rising prices of raw materials for production, and achieve the effects of reducing energy consumption costs, reducing production costs, and saving energy consumption

Inactive Publication Date: 2016-01-13
刘新旗 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, not only the prices of raw materials for beer production such as barley, rice, and hops have risen, but also the rise in energy prices such as coal, electricity, gasoline, and diesel oil has also led to increased production and transportation costs. The cost of preparing beer in the prior art is high.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0054] The new beer raw material of this embodiment consists of 10 parts by weight of soybean peptide, 20 parts of maltose, 10 parts of glucose, 20 parts of dextrin, and 20 parts of fructooligosaccharide.

[0055] Take a certain amount of above-mentioned beer powder raw material, add 8kgRO (reverse reference water, the same below) water, be mixed with the liquid mixture that sugar content is 14~15 ° of Bé. The resulting liquid mixture is boiled under normal pressure, and hops are added in an amount of 200g / 100L (relative to the liquid mixture) at the beginning of boiling for 5 to 10 minutes, boiled for 100 minutes, the boiling intensity is controlled at 9% / h, and the pH value of the liquid is controlled at about 5.2 . Filter out the hot coagulation produced in the liquid mixture, quickly cool the wort to 9°C, pour it into a fermenter, add brewer's yeast for beer fermentation, and control the fermentation degree at 60% to 75%. Add 0.3kg / m 3 The active dry yeast relative to th...

Embodiment 2

[0056] The new beer raw material of the present embodiment consists of 5 parts by weight of soybean peptide, 40 parts of maltose, 20 parts of lactose, 20 parts of sucrose, and 20 parts of xylooligosaccharide.

[0057] Weigh 1kg of the above-mentioned beer powder raw material, add 8kg of RO water, and prepare a liquid mixture with a sugar content of 14-15°Bé. The resulting liquid is boiled under normal pressure, and hops are added by "secondary addition method". 10-20 minutes after the start of boiling, add 70-80% of the total amount of hops (relative to the liquid mixture); for the second time, 30 minutes before the end of boiling, add the remaining hops, and the total amount of hops added is 120-180g of the wort amount / L is added, the boiling intensity is controlled at 8% / h, and the pH value of the liquid is controlled at about 5.2. Filter out the hot coagulation produced during the boiling of the liquid mixture, quickly cool the wort to 9°C, pour it into a fermenter, add brew...

Embodiment 3

[0059] The new beer raw material of this embodiment consists of 8 parts by weight of soybean peptide, 50 parts of white granulated sugar, 10 parts of fructose and 20 parts of starch. Under the GMP condition, each component is mixed uniformly to obtain a solid new beer raw material.

[0060] Weigh 1kg of the above-mentioned beer powder raw material, add 10kg of RO water, and prepare a liquid mixture with a sugar content of 11-12°Bé. The resulting liquid is boiled under normal pressure, and hops are added using the "three-time addition method". The total amount of hops added is 160-240g / L. For the first time, add 20-30% of the total amount after the initial boiling for 5-10 minutes. For the second time, add 50-60% of the total amount after boiling for about 40 minutes. , the third time, 5-10 minutes before the end of boiling, add the remaining amount of hops. The boiling intensity is controlled at 10% / h, and the pH value of the liquid is controlled at around 5.2. Filter out th...

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Abstract

The invention discloses a novel beer preparation process. Mixtures of soybean peptide and carbohydrate serve as beer raw materials, and the novel beer preparation process comprises the following steps: 10, mixing the beer raw materials with water for preparing a liquid mixture; 20, adding hops to the liquid mixture, and conducting boiling for a period of time; 30, filtering away thermal coagula generated in the liquid mixture obtained after boiling, and then conducting cooling; 40, injecting the liquid mixture which is cooled into a fermentation tank, introducing beer yeast for conducting fermentation, controlling the fermentation degree of the fermentation raw materials within the range from 60% to 75%, and obtaining beer. According to the novel beer preparation process, soybean peptide and various carbohydrate are used for substituting carbon sources and nitrogen sources in malt, the situation of dependence on malt in the beer industry at present can be changed, the novel preparation process is designed out according to raw material characteristics, so that beer production cost is remarkably lowered, in addition, quality of the beer which is produced out can be guaranteed, mouthfeel is pure, and obvious beer fragrance is obtained.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a novel beer preparation process. Background technique [0002] Beer is one of the most widely produced alcoholic beverages in the world. The traditional production method mainly uses barley malt (sometimes with auxiliary materials such as wheat, corn, starch, and rice) and water as the main raw materials, and is a low-alcohol fermented wine brewed through saccharification and fermentation. [0003] However, malt is a relatively expensive raw material, and malting is a very time-consuming and energy-consuming process. Due to the impact of extreme weather, many countries in the world are expected to reduce grain production, and continuous and frequent droughts have led to rising international barley prices. At the same time, not only the prices of raw materials for beer production such as barley, rice, and hops have risen, but also the rise in energy prices such as coal, electricity, gaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/00C12C11/02
Inventor 刘新旗付慧彦郭际张海萍梁素贞
Owner 刘新旗
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