New beer hop addition method

A technology of beer hops and hops, which is applied in the field of new beer hops addition, to achieve the effects of enhancing anti-corrosion ability, prolonging the shelf life, and saving the amount of hops added

Inactive Publication Date: 2016-02-24
SHANDONG ZHONGDE EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is a novel hop adding method designed to overcome the defects of existing beer hop adding methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Prepare wort with a sugar content of 10%, which is mainly made of water, wheat malt, barley malt, etc.;

[0029] (2) After the wort has been saccharified and filtered, at the beginning of boiling in the boiling pot, add bitter granular hops with a wort amount of 0.2‰, and add bitter granular hops with a wort amount of 0.2‰ when boiling for 20 minutes, Add flavor granule hops (Cascade, the same below) with wort volume of 0.2‰ in the first 10 minutes, boil and spin for 10 minutes, let stand for 30-40 minutes, and drain the hops and other sedimentation solidification;

[0030] (3) Before the fermenter enters the wort, add the above yeast strains first, then the wort is cooled through the plate heat exchanger, and the temperature drops to 18±0.5°C and poured into the fermenter. The wort and yeast are mixed and fermented, the pressure of the fermenter is kept at 0.02MPa, the temperature is kept at 18±0.5°C, and fermented for 2 days;

[0031] (4) Reduce the sugar content...

Embodiment 2

[0038] (1) Prepare wort with a sugar content of 11%, which is mainly made of water, wheat malt, barley malt, etc.;

[0039] (2) After the wort has been saccharified and filtered, at the beginning of boiling in the boiling pot, add bitter granular hops with a wort amount of 0.2‰, and add bitter granular hops with a wort amount of 0.2‰ when boiling for 20 minutes, In the first 10 minutes, add fragrant granular hops (Moses Mosaic, the same below) with a wort content of 0.2‰, boil for 10 minutes, and let stand for 30 to 40 minutes to drain the hops and other sedimentation solidification;

[0040] (3) Before the fermenter enters the wort, add the above yeast strains first, then the wort is cooled through the plate heat exchanger, and the temperature drops to 18±0.5°C and poured into the fermenter. The wort and yeast are mixed and fermented, the pressure of the fermenter is kept at 0.03MPa, the temperature is kept at 18±0.5°C, and fermented for 3 days;

[0041] (4) Reduce the sugar...

Embodiment 3

[0048] (1) Prepare wort with a sugar content of 9%, which is mainly made of water, wheat malt, barley malt, etc.;

[0049](2) After the wort has been saccharified and filtered, at the beginning of boiling in the boiling pot, add bitter granular hops with a wort amount of 0.2‰, and add bitter granular hops with a wort amount of 0.2‰ when boiling for 20 minutes, In the first 10 minutes, add fragrant granular hops (Moses Mosaic, the same below) with a wort content of 0.2‰, boil for 10 minutes, and let stand for 30 to 40 minutes to drain the hops and other sedimentation solidification;

[0050] (3) Before the fermenter enters the wort, add the above yeast strains first, then the wort is cooled through the plate heat exchanger, and the temperature drops to 18±0.5°C and poured into the fermenter. The wort and yeast are mixed and fermented, the pressure of the fermenter is kept at 0.02MPa, the temperature is kept at 18±0.5°C, and the fermentation is carried out for 4 days;

[0051] ...

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PUM

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Abstract

The present invention relates to the technical field of fermentation engineering, particularly to a new beer hop addition method. According to the new beer hop addition method, after wort is subjected to saccharification and filtration, partial hop is added in multiple times during a boiling process; and after the wort is cooled, the cooled wort is added to a fermentation tank, fermentation is performed, and the yeast mud is discharged, at the storage stage after the beer fermentation, at a certain temperature, partial hop is added, the tank is inverted, and uniform mixing is performed. With the method of the present invention, the hop aroma substance is completely dissolved in the beer liquid, such that the beer is rich in the pleasant and original aroma and refreshing bitterness of the fresh hop, has characteristics of bright appearance, delicate and rich foam, lasting hanging-on-cup, beer corrosion resistance enhancing, and shelf life prolonging, and the hop consumption can be saved while the same bitterness and the same aroma are achieved.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering, in particular to a novel method for adding beer hops. Background technique [0002] Beer hops are an important raw material for beer brewing. Hops endow beer with unique refreshing bitterness, aroma and antiseptic power. Different hops endow beer with different aromas, which have a great influence on the taste of beer. There are more than 200 known chemical components of hops, including general plant components such as protein, fat, wax, nitrogen-free extract, cellulose and inorganic substances; specific chemical components include hop oil, bitter substances and polyphenols. The main active ingredients in hops are α-acid, β-acid, hop oil, polyphenols, isohumidone, etc. Among them, α-acid and β-acid are bitter substances, which have antiseptic ability and can inhibit Gram-positive bacteria and The ability of negative bacteria; hop oil contains a variety of aroma substances, and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/20C12C11/00
Inventor 黄家英徐崇彬王金忠李华贞马春岭侯宪宁李保国刘端勇刘泽齐松松
Owner SHANDONG ZHONGDE EQUIP
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