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A kind of preparation method of high fermentation degree beer syrup

A technology of fermentation degree and beer, which is applied in the direction of beer brewing, wort preparation, biochemical equipment and methods, etc., can solve the problems of increasing process operation, complex process, time-consuming and labor-intensive, etc., so as to benefit the fermentation process and reduce the fermentation cycle , the effect of reducing production costs

Active Publication Date: 2018-07-03
河南飞天生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beer is a favorite drink of people. It is mainly prepared from barley malt, hops, water and yeast through a series of processes. The amount of barley malt accounts for more than 75% of the raw material consumption, mainly for making wort. Wort plays an important role in providing sugar source in beer production. The traditional wort preparation process needs to go through malting, drying, crushing, gelatinization, saccharification and other processes, and the process is complicated; with the increase of beer consumption year by year, the amount of malt is present Demand exceeds supply, and beer manufacturers have to import malt from abroad, resulting in an invisible increase in costs; beer manufacturers must ensure that they remain invincible in the competition, how to reduce production costs and use existing equipment to expand production has become a major concern of all enterprises. hotspot
In order to save the amount of malt, some manufacturers mix some starch auxiliary materials with barley malt, but this increases the process operation, which takes time and effort; Were studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the high fermentation degree beer syrup of the present embodiment may further comprise the steps:

[0022] (1) Sizing: Mix wheat starch and corn starch at a mass ratio of 1:9 to obtain mixed starch, use the mixed starch as raw material, add water to adjust the slurry to 16 degrees Baume, and prepare starch milk;

[0023] (2) Spray liquefaction: adjust the pH of starch milk to 5.6, then add 0.3 kg / ton dry basis of high-temperature-resistant α-amylase (model: Liquozymesupra, manufacturer: novozymes), and emulsify the starch by two consecutive sprays. The first injection temperature is 105°C, and after flash evaporation, it is kept in a liquefaction laminar flow tank for 90 minutes; the second injection temperature is 125°C, and the DE value of the liquefied liquid is 15%;

[0024] (3) Saccharification: adjust the pH of the liquefied liquid obtained in step (2) to 4.8, add fungal enzyme (model: Fungamyl800L, manufacturer: novozymes) 60mL / ton dry b...

Embodiment 2

[0033] The preparation method of the high fermentation degree beer syrup of the present embodiment may further comprise the steps:

[0034] (1) Sizing: Mix wheat starch and corn starch at a mass ratio of 2:8 to obtain mixed starch, use the mixed starch as raw material, add water to adjust the slurry to 18 degrees Baume, and prepare starch milk;

[0035] (2) Spray liquefaction: adjust the pH of starch milk to 6.0, then add 0.5 kg / ton dry basis of high-temperature-resistant α-amylase, and emulsify the starch through two consecutive sprays. The temperature of the first spray is 109°C. After flashing, keep it in the liquefaction laminar flow tank for 120 minutes; the temperature of the second spray is 130°C, and the DE value of the liquefied liquid is 18%;

[0036] (3) Saccharification: adjust the pH of the liquefied liquid obtained in step (2) to 5.5, add fungal enzyme 60mL / ton dry basis, β-amylase 20mL / ton dry basis and xylanase 20g / ton dry basis, at 62 ℃ for 32 hours, the resu...

Embodiment 3

[0045] The preparation method of the high fermentation degree beer syrup of the present embodiment may further comprise the steps:

[0046] (1) Sizing: Mix wheat starch and corn starch at a mass ratio of 3:7 to obtain mixed starch, use the mixed starch as raw material, add water to adjust the slurry to 17 degrees Baume, and prepare starch milk;

[0047] (2) Spray liquefaction: adjust the pH of starch milk to 5.8, then add 0.4 kg / ton dry basis of high-temperature-resistant α-amylase, and emulsify the starch through two consecutive sprays. The temperature of the first spray is 107°C. After flash evaporation, keep it in the liquefaction laminar flow tank for 100 minutes; the temperature of the second spray is 128°C, and the DE value of the liquefied liquid is 16%;

[0048] (3) Saccharification: adjust the pH of the liquefied liquid obtained in step (2) to 5.0, add fungal enzyme 60mL / ton dry basis, β-amylase 20mL / ton dry basis and xylanase 15g / ton dry basis, at 61 Under the condi...

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PUM

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Abstract

The invention discloses a preparation method of beer syrup with high fermentation degree. The preparation method comprises the steps of: by taking wheat starch and corn starch as raw materials, sequentially carrying out pulp adjusting, liquefaction, saccharification, filtering, decoloring, ion exchange and concentration to obtain the beer syrup with high fermentation degree, wherein clear liquid of distillers' grains is added in the production process to improve the amino nitrogen content (280-300mg / L) of the beer syrup, so that the nitrogen source in the syrup is improved to facilitate beer processing. According to the special beer syrup with high fermentation degree, the waste distillers' grains are changed into values, and used for production of the beer syrup with high additive value; on one hand, the resource utilization rate is improved; on the other hand, the nutrients in the beer syrup can be improved to facilitate beer fermentation process, shorten fermentation period and increase beer flavor.

Description

technical field [0001] The invention belongs to the field of syrup production, in particular to a method for preparing beer syrup with high fermentation degree. Background technique [0002] Beer is a favorite drink of people. It is mainly prepared from barley malt, hops, water and yeast through a series of processes. Among them, the amount of barley malt accounts for more than 75% of the amount of raw materials. It is mainly used to make wort. Wort plays an important role in providing sugar sources in beer production. The traditional wort preparation process involves malting, drying, crushing, gelatinization, saccharification and other processes, and the process is complicated; with the increase in beer consumption year by year, the amount of malt is showing In short supply, beer manufacturers have to import malt from abroad, resulting in an invisible increase in costs; beer manufacturers must ensure that they remain invincible in the competition, how to reduce production c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/047
CPCC12C7/047C12C2200/01
Inventor 李林海董得平陈汝群戴厚同陈金强赵桂强
Owner 河南飞天生物科技股份有限公司