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Method for quickly judging malt fermentation performance in beer brewing process

A malting and rapid technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of measurement influence and time-consuming, and achieve the effect of low cost, simple operation and guaranteed consistency

Active Publication Date: 2018-01-23
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional fermentation degree measurement method must pass saccharification, filtration and fermentation tests, so it is time-consuming, and the measurement is affected by yeast strains
At present, there are two kinds of forecasting techniques developed abroad. One is based on the malt amylase system and conventional malt indicators. However, the advantage of this method is that the fermentation step is omitted, but the conventional malt indicators still need to be measured.
The other is based on RVA technology, this method is relatively simple, but RVA measurement technology still requires special equipment, as well as analytical techniques

Method used

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  • Method for quickly judging malt fermentation performance in beer brewing process
  • Method for quickly judging malt fermentation performance in beer brewing process
  • Method for quickly judging malt fermentation performance in beer brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Step 1: Grind malt with a grinder (DLFU disc grinder, the distance between discs is 0.2mm) to obtain 70-80 mesh malt powder; weigh 950mg-1050mg of malt powder into a 2mL centrifuge tube, add 1mL deionized water, 65 Incubate and shake at ℃ for 30min, then raise the temperature to 100℃ for 5min, centrifuge the supernatant at 12000rpm for 5min-10min;

[0023] Step 2: Osmolality detection:

[0024] Take 100uL of the clarified reaction solution and place it in a freezing point osmometer to detect the OC value. The sample is tested three times and the average value is taken;

[0025] Step 3: Determination of Malt Limit Fermentation RDF

[0026]

[0027] Among them, RDF is the limit fermentation degree of malt, %, OC is the osmotic pressure value, mosm; M 1 is the weight of the raw material powder weighed, g; W is the moisture contained in the raw material, %

[0028] In order to verify whether the osmotic pressure can be used to evaluate the fermentation performance of ...

Embodiment 2

[0031] Step 1: Grind malt with a grinder (DLFU disc grinder, the distance between discs is 0.2mm) to obtain 70-80 mesh malt powder; weigh 950mg-1050mg of malt powder into a 2mL centrifuge tube, add 1mL deionized water, 65 Incubate and shake at ℃ for 30min, then raise the temperature to 100℃ for 5min, centrifuge the supernatant at 12000rpm for 5min-10min;

[0032] Step 2: Osmolality detection:

[0033] Take 100ul of the clarified reaction solution and place it in a freezing point osmometer to detect the OC value. The sample is tested three times and the average value is taken;

[0034] Step 3: Determination of Malt Limit Fermentation RDF

[0035]

[0036] Among them, RDF is the limit fermentation degree of malt, %; OC is the osmotic pressure value, mosm; M 1 is the weight of the raw material powder weighed, g; W is the moisture contained in the raw material, %

[0037] In order to verify whether the osmotic pressure can be used to evaluate the fermentation performance of ...

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Abstract

The invention relates to a beer brewing technology, in particular to a method for rapidly judging malt fermentation performance in the beer brewing process. The malt limit fermentation degree is predicted by evaluating the malt osmotic pressure. Compared with existing detecting technologies, yeast is not needed in the detection process of the method, so that the defect of poor data repeatability caused by different kinds of yeast is eliminated, the data accuracy and repeatability are improved, the detection time is shortened, the malt fermentation performance can be rapidly judged, malt with a high fermentation degree can be easily screened out, and a beer brewer is effectively assisted in making a reasonable saccharification technique to ensure the uniformity of the wort fermentation performance and the uniformity of beer tastes. Operation is easy, complex instruments are not needed, and cost is low.

Description

technical field [0001] The invention relates to a beer brewing process, in particular to a method for quickly judging the fermentation performance of malt in the beer brewing process. Background technique [0002] Fermentation degree is one of the strictly controlled indicators in the beer fermentation process. Due to the frequent replacement of raw materials in the beer brewing process and the large difference in malt fermentation performance between batches, the fermentation is inconsistent and ultimately affects the consistency of beer taste. Therefore, malt fermentation performance is one of the key control indicators of malt. The rapid analysis method can effectively help brewers to formulate a reasonable saccharification process to ensure the consistency of wort fermentation performance and the consistency of beer taste. [0003] The traditional fermentation degree measurement method must pass saccharification, filtration and fermentation tests, so it is time-consumin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N13/04
CPCG01N13/04
Inventor 黄克兴胡淑敏樊伟尹花余俊红刘佳黄淑霞黄树丽张翠李江阳
Owner TSINGTAO BREWERY