Preparation method of beer through mixed fermentation of zygosaccharomyces cidri and saccharomyces cerevisiae

The technology of Saccharomyces cerevisiae and aroma-producing yeast, which is applied in the field of beer brewing, can solve the problems of insignificant beer flavor, etc., and achieve the effect of simple preparation method, increasing the content of ester aroma substances, and strong ester aroma

Inactive Publication Date: 2018-04-13
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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  • Preparation method of beer through mixed fermentation of zygosaccharomyces cidri and saccharomyces cerevisiae

Examples

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Embodiment 1

[0020] Example 1 The beer fermented by aroma-producing yeast and Saccharomyces cerevisiae

[0021] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer to 300mL of fresh whole wheat wort, culture on a shaker at 16°C / 100rpm for 72h, then centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0022] (2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.5g / L, and it is added in batches to the boiled wort), and the wort...

Embodiment 2

[0024] Example 2 The beer mixed with aroma-producing yeast and Saccharomyces cerevisiae

[0025] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer it to 300mL of fresh 12°P whole wheat wort, cultivate it on a shaker at 18°C / 110rpm for 65h, then centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0026] (2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.6g / L, and it is added in batches to the boiled wort), a...

Embodiment 3

[0028] Embodiment 3 beer fermented by aroma-producing yeast and Saccharomyces cerevisiae

[0029] (1) Inoculate Saccharomyces cerevisiae and Pichia pastoris on the slant in 12°P whole-wheat wort, culture on a shaker at 28°C for 24 hours, and transfer 5% of the inoculum into a triangular flask containing 50mL whole-wheat wort After culturing on a shaker (150rpm) at 20°C for 36h, transfer to 300mL of fresh 12°P whole wheat wort, and after culturing on a shaker at 18°C / 120rpm for 68h, centrifuge at 15°C / 6000rpm for 10min to collect yeast sludge.

[0030](2) After crushing the malt (20 kg), mix it evenly with water according to the material-to-water ratio of 1:3. Put it in a mash pot, and carry out saccharification according to the saccharification process of holding at 45°C for 30 minutes, heating to 63°C for 60 minutes, heating to 72°C for 10 minutes, and then heating to 78°C for 10 minutes; (The amount of hops added is 1.6g / L, and it is added in batches to the boiled wort), an...

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Abstract

The invention discloses a preparation method of beer through mixed fermentation of zygosaccharomyces cidri and saccharomyces cerevisiae. The preparation method relates to the technical field of beer brewing, and comprises the following steps of (a) inoculating the saccharomyces cerevisiae and pichia pastoris on an inclined surface into a 12-degree P wholewheat juice, carrying out spread cultivation step by step, and collecting a yeast paste; (b) smashing malt, saccharifying, filtering, boiling, adding hops and sediments, and preparing into the 12-degree P wholewheat juice; (c) quickly coolingthe wheat juice to 10 DEG C, inoculating saccharomyces cerevisiae paste (3.0 to 6.0g/L) and pichia pastoris paste (0.01 to 1.0g/L), and carrying out main fermentation at 8 to 12 DEG C for 7 days; carrying out post-fermentation at the temperature being 0 to 4 DEG C, and storing for 5 to 7 days; filtering to obtain the beer. According to the preparation method provided by the invention, the pichia pastoris and the saccharomyces cerevisiae capable of increasing a beer fragrance flavor are utilized to be mixed and fermented for brewing the beer, so that the ester flavor substance content in the beer is increased, and the beer obtained through fermentation is excellent in quality, rich in ester flavor, harmonized in special flavor, and mellow in beer body.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a method for preparing beer mixed with aroma-producing yeast and Saccharomyces cerevisiae. Background technique [0002] Beer is a low-concentration alcoholic beverage containing carbon dioxide gas, which is brewed from barley, hops and water through low-temperature fermentation of brewer's yeast. Beer is a beverage with complex components. Except for brewing raw materials (malt, hops, etc.), most of its aroma components are generated in the brewing process (wort saccharification and fermentation). Among them, the performance of yeast and related process conditions have great influence on The generation of aroma components plays a very important role. The main flavor substances of beer include: higher alcohols, esters, organic acids, aldehydes, etc., which are mainly metabolized by brewer's yeast. At present, most of the yeasts used in the production of beer are Saccharomy...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12R1/84C12R1/865
CPCC12C12/006
Inventor 李宪臻俞志敏孙玉梅
Owner DALIAN POLYTECHNIC UNIVERSITY
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