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Preparation method for low-acetaldehyde beer

A low-acetaldehyde and beer technology, applied in the field of beer brewing, can solve problems such as acetaldehyde residues, increase the number of yeast cells, improve suspension performance, and avoid flocculation.

Inactive Publication Date: 2017-01-18
YANJING BEER YULIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the fermentation is over, some acetaldehyde cannot be reduced, volatilized and remains in the liquor

Method used

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  • Preparation method for low-acetaldehyde beer
  • Preparation method for low-acetaldehyde beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Take 3000kg of rice, 1600kg of Australian wheat, 2200kg of added wheat, 1300kg of national wheat, and 720kg of wheat malt, of which the PYF value of Australian wheat is 0.85, the PYF value of added wheat is 1.12, the PYF value of national wheat is 0.56, the PYF value of wheat malt is 1.15, and the mixed malt PYF value 0.92;

[0027] Step 2: Pulverize the rice with a pulverizer to obtain ground rice, which is set aside;

[0028] Step 3: Pulverize Australian wheat, added wheat, national wheat, and wheat malt with a grinder to obtain ground malt for later use;

[0029] Step 4: Mix the crushed rice with 105 HL of brewing water, then raise the temperature from 65°C to 95°C and keep it warm for 40 minutes to obtain rice mash;

[0030] Step 5: Mix malt powder with 190 HL brewing water and keep it warm at 50°C for 20 minutes, pump the rice mash and heat it up to 65°C and keep it warm for 8 minutes, heat it up to 72°C and keep it for 20 minutes, heat it up to 76°C and s...

Embodiment 2

[0035] Step 1: Take 3500kg of rice, 1530kg of Australian wheat, 1760kg of added wheat, 1240kg of national wheat, and 790kg of wheat malt, of which the PYF value of Australian wheat is 0.75, the PYF value of added wheat is 0.90, the PYF value of national wheat is 0.61, and the PYF value of wheat malt is 1.02. PYF value 0.80;

[0036] Step 2: Pulverize the rice with a pulverizer to obtain ground rice, which is set aside;

[0037] Step 3: Pulverize Australian wheat, added wheat, national wheat, and wheat malt with a grinder to obtain ground malt for later use;

[0038] Step 4: Mix the crushed rice with 105 HL of brewing water, then raise the temperature from 65°C to 95°C and keep it warm for 40 minutes to obtain rice mash;

[0039] Step 5: Mix malt powder with 190 HL brewing water, heat it at 51°C for 23 minutes, pump the rice mash and heat it up to 66°C, heat it for 10 minutes, heat it up to 72°C, heat it for 23 minutes, heat it up to 76°C and send it to filter after passing th...

Embodiment 3

[0044] Step 1: Take 2650kg of rice, 1760kg of Australian wheat, 2600kg of added wheat, 1300kg of national wheat, and 500kg of wheat malt, of which the PYF value of Australian wheat is 0.95, the PYF value of added wheat is 1.25, the PYF value of national wheat is 0.65, and the PYF value of wheat malt is 1.21. The PYF value is 1.03; step 2: the rice is pulverized by a pulverizer to obtain rice pulverization, which is set aside;

[0045] Step 3: Pulverize Australian wheat, added wheat, national wheat, and wheat malt with a grinder to obtain ground malt for later use;

[0046] Step 4: Mix the crushed rice with 105 HL of brewing water, then raise the temperature from 65°C to 95°C and keep it warm for 40 minutes to obtain rice mash;

[0047]Step 5: Mix malt powder with 190 HL brewing water and keep it warm at 52°C for 25 minutes. Pump the rice mash and heat it up to 67°C and keep it warm for 10 minutes. Heat it up to 72°C and keep it for 25 minutes. After passing the iodine test, he...

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Abstract

The invention provides a preparation method for low-acetaldehyde beer; malt is subjected to raw material collocation, gelatinization, saccharification, wort filtration, boiling, precipitation and fermentation to obtain the beer, wherein raw materials comprise the following components: 30-40 wt% of rice, 15-20 wt% of Australian wheat, 20-31 wt% of Canadian wheat, 14-18 wt% of Chinese wheat, and 5-9 wt% of malt; the premate yeast flocculation (PYF) value of the Australiann wheat is 0.7-0.95, the PYF value of the Canadian wheat is 0.9-1.3, the PYF value of the Chinese wheat is 0.4-0.65, the PYF value of the malt is 0.9-1.25, and the PYF value of mixed malt is 0.80-1.15. The preparation method can effectively reduce the acetaldehyde content in the beer; and at the same time, the invention also provides the low-acetaldehyde beer prepared by the method.

Description

technical field [0001] The invention belongs to the field of beer brewing, in particular to a method for preparing low-acetaldehyde beer. Background technique [0002] Acetaldehyde is one of the by-products in the beer fermentation process. It is mainly formed in the first three days of the main fermentation, and then it is continuously reduced and volatilized. However, after the fermentation is over, some acetaldehyde cannot be reduced, volatilized and remains in the wine. Acetaldehyde belongs to raw and green taste substances. If the content of acetaldehyde is greater than 25ppm in beer, it will cause a strong spicy feeling of beer, and if it is greater than 10ppm, it will have a rotten grassy smell. It can cause dizziness, blush, tachycardia, and even alcoholism such as confusion. According to relevant research in recent years, it is estimated that 30% to 50% of Asians lack acetaldehyde dehydrogenase, and acetaldehyde cannot be absorbed by human body. Acetaldehyde dehyd...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C11/00
CPCC12C12/00C12C11/00
Inventor 谭振成
Owner YANJING BEER YULIN
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