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Making technology of primary taste wheat juice beans

A production process and wort bean technology, applied in the field of beer brewing, can solve the problems of high cost of logistics and labor, complex structure of the beer brewing system, and high caramel color of concentrated wort, saving logistics costs, facilitating transportation and Easy storage and post-processing effects

Inactive Publication Date: 2019-01-04
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process aims to change the problems that the micro beer brewing system on the market directly uses barley malt as raw material, the beer brewing system has a complex structure, strong professional operation, high logistics and labor costs, and realizes that the micro beer brewing directly uses the original malt Wort juice is used as raw material, and the beer brewing operation process is simplified; at the same time, it changes the current status of high caramel color of concentrated wort, inconvenient storage and transportation, and slow dissolution of solid malt powder.

Method used

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  • Making technology of primary taste wheat juice beans

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Experimental program
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Effect test

Embodiment 1

[0029] Such as figure 1 The production process of a kind of original wort beans shown is mainly composed of the sugar production process of the original wort, the concentration of the original wort sugar, the impurity removal process, the decolorization process of the original wort sugar, and the decolorization of the original wort sugar. The process of adding hops, making granules and freezing and compressing packaging consists of four parts.

[0030] In terms of mass percentage, select barley malt 50%, caramel barley malt 30%, and wheat malt 20% (the color of each malt is not higher than 15EBC), and all three types of malt are dehulled and crushed through a 10-mesh sieve. Take the part under the sieve and add brewing water according to the ratio of solid-liquid ratio kg:L=1:4, stir evenly at room temperature (37°C) and soak for 4 hours, then ferment at about 70°C for 4 hours. Put the fermentation mixture into a 45-mesh mesh bag with a pore size of no more than 0.4mm and sea...

Embodiment 2

[0034] Example 2: Medium for Saccharomyces cerevisiae

[0035] A kind of manufacturing technology of solid original wort bean main technology is: the sugar production process of original wort, the concentration of original wort sugar, the impurity removal process, the decolorization process of original wort sugar, the hop addition of original wort sugar, the granulation The production and freezing compression packaging process consists of four parts. (Technology see attached figure 1 ).

[0036] In terms of mass percentage, select 100% basic barley malt (malt color is not higher than 15EBC), dehull the malt and crush it through a 10-mesh sieve, and take the part under the sieve according to the solid-liquid ratio kg:L=1:4 Proportionally add brewing water, stir evenly, soak at room temperature (37°C) for 4 hours, then ferment at 68-71°C for 4 hours. Put the fermentation mixture into a 45-mesh mesh bag with a pore size of no more than 0.4mm and seal the mouth of the bag tight...

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Abstract

The invention belongs to the field of beer brewing, and particularly relates to a making technology of primary taste wheat juice beans. The technology comprises the following steps: (1) performing a sugar making technology of primary-taste wheat juice; (2) performing a concentration and impurity removing technology of primary-taste wheat juice coarse sugar; (3) performing a decoloring technology of a primary-taste wheat juice concentrated solution; and (4) making primary-taste wheat juice granules and performing a freezing, concentrating and packaging technology. Due to the adoption of the method disclosed by the invention, the problems that a small beer brewing system in the market at present is complex in structure, high in operation professionalism and high in logistics and artificial consumption are solved; besides, defects in the respects of transportation, storage and use of high-concentration liquid wheat juice are avoided; the problem that powder is coated with water, which iscaused in a manner that powdery concentrated wheat juice is mixed with water in the addition course, can be solved; and the small beer brewing operating technology is simple, and home-brewed beer andfine-brewed beer are easy to accept by ordinary families and catering places of bars, hotels and the like.

Description

technical field [0001] The invention belongs to the field of beer brewing, and in particular relates to a manufacturing process of novel original wort beans for decolorization, low-temperature small particle packaging and storage, in particular to a manufacturing process of original wort beans. Background technique [0002] At present, most of the beer brewing raw materials commonly used in the market use malt as the raw material, which is obtained through saccharification, boiling and fermentation, which are independent in space and continuous in time. For places such as homes, bars, and restaurants, saccharification, boiling, and fermentation are space-independent and time-continuous, which not only makes the beer brewing system take up a lot of space and consumes a lot of resources, but also has complicated operation processes, making it difficult for non-professionals to brew beer. . [0003] Patent No. ZL99112486.3 records the production method of beer base material,...

Claims

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Application Information

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IPC IPC(8): C12C7/00
CPCC12C7/00
Inventor 马捷琼
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING