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Production technology for raw stock beer

A production process and beer technology, which is applied in the field of puree beer production process, can solve the problems of bitter taste of beer and increase of non-biological precipitation, etc., and achieve the effect of pure taste, less non-biological precipitation and rich foam

Inactive Publication Date: 2017-01-25
南宁邝氏兄弟酒类生产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention provides a production process of puree beer to solve the problem of adding various auxiliary substances (auxiliary materials with high starch content such as rice and corn) and food additives in the production process of beer in order to reduce the cost in the current market, which is easy to cause Problems such as bitter taste of beer and increased abiotic precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A production process of puree beer, which comprises the following raw materials in terms of weight ratio: 20% of Australian barley malt, 0.2% of German hops, 0.4% of Belgian yeast, and 70% of drinking water; the production process of puree beer includes the following steps :

[0033] (1) Crushing of raw materials: take the barley malt according to the weight ratio, soak it with 5% water accounting for the weight of the barley malt, and then send it to the malt grinder for crushing. The malt crushing requires the skin to be broken but not broken. ;

[0034] (2) Saccharification: mix the crushed barley malt and feed water in step (1) evenly, put it into the mash pot at 36°C, and let it stand for 20 minutes; then raise the temperature to 52°C at 1°C / min, and let it stand for 40 minutes; Raise the temperature to 63°C at 1°C / min, stand still for 40 minutes for iodine test, if the iodine test is negative, continue to heat up to 65°C at 1°C / min, stand still for 9 minutes and ...

Embodiment 2

[0040] A production process of puree beer, which comprises the following raw materials in terms of weight ratio: 23% of Australian barley malt, 0.3% of German hops, 0.5% of Belgian yeast, and 75% of drinking water; the production process of puree beer includes the following steps :

[0041] (1) Crushing of raw materials: take the barley malt according to the weight ratio, soak it with 5% water accounting for the weight of the barley malt, and then send it to the malt grinder for grinding. ;

[0042](2) Saccharification: Mix the crushed barley malt and feed water in step (1) evenly, put it into the mash pot at 37°C, and let it stand for 23 minutes; then raise the temperature to 53°C at 1.5°C / min, and let it stand for 50 minutes; 1.5°C / min to 64°C, stand still for 50 minutes for iodine test, if the iodine test is negative, continue to heat up to 65°C at 1.5°C / min, stand still for 10 minutes and then test for iodine; if the iodine test is negative, stand for 10 minutes Raise th...

Embodiment 3

[0048] A production process of puree beer, which comprises the following raw materials in terms of weight ratio: 25% of Australian barley malt, 0.4% of German hops, 0.6% of Belgian yeast, and 80% of drinking water; the production process of puree beer includes the following steps :

[0049] (1) Crushing of raw materials: take the barley malt according to the weight ratio, soak it with 5% water accounting for the weight of the barley malt, and then send it to the malt grinder for grinding. ;

[0050] (2) Saccharification: mix the crushed barley malt and feed water in step (1) evenly, put it into the mash pot at 38°C, and let it stand for 25 minutes; then raise the temperature to 55°C at 1.5°C / min, and let it stand for 40 minutes; 1.5°C / min to 64°C, stand still for 60 minutes for iodine test, if the iodine test is negative, continue to heat up to 65°C at 1.5°C / min, stand still for 9 minutes and then test for iodine; if the iodine test is negative, wait for 9 minutes Raise the ...

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PUM

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Abstract

The invention discloses a production technology for raw stock beer. Malt, lupulus, yeast and water are taken as raw materials. The raw stock beer is prepared according to the steps of crushing, saccharifying, filtering, boiling, cooling, inoculating, fermenting, filling, and the like. According to German pure brewing decree, only four raw materials including malt, lupulus, yeast and water are added into the production process of the raw stock beer, so that the malt extract concentration is high, the fragrance is strong, the foam is more abundant due to the yeast contained in the beer and the taste is more pure.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of beer production, and in particular relates to a production process of puree beer. [0003] 【Background technique】 [0004] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. At present, in order to reduce costs, most enterprises in the market add various auxiliary substances (auxiliary materials with high starch content such as rice and corn) and food additives in the beer production process, which may easily cause problems such as bitter taste of beer and increased abiotic precipitation. [0005] Puree beer does not add any auxiliary materials and additives in the brewing process, only four raw materials of malt, yeast, hops and water are used, without filtration and sterilization process, while retaining the original flavor of puree beer, it also retains Probiotic yeast that optimizes the microecology of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C11/02
CPCC12C12/00C12C11/02
Inventor 全玲峰陈延邝中
Owner 南宁邝氏兄弟酒类生产有限公司
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