A kind of preparation method of beer fermented by aromatic yeast and saccharomyces cerevisiae
A technology of Saccharomyces cerevisiae and aroma-producing yeast, which is applied in the field of beer brewing and can solve the problem of insignificant beer flavor
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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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