Malt beer and compound yeast brewing technology thereof

A compound yeast and malt technology, which is applied in the field of beer, can solve problems such as unbalanced taste, poor beer fat aroma, and insufficient mellow and delicate taste, so as to achieve the effect of outstanding fat aroma

Inactive Publication Date: 2019-09-24
北京丹尼斯唐酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] And the mouthfeel of existing beer often can't reach unity: the beer with prominent fat fragrance, the mouthfeel is not full-bodied delicate;

Method used

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  • Malt beer and compound yeast brewing technology thereof
  • Malt beer and compound yeast brewing technology thereof
  • Malt beer and compound yeast brewing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment provides a compound yeast brewing process of malt beer, comprising the steps of:

[0025] (1) Crush barley malt to 40-45 mesh, and mix it with water at a weight ratio of 1:5; first heat it from room temperature to 48°C, keep it warm for 35 minutes, then heat it to 62°C, keep it warm for 35 minutes, and continue heating to 70°C , when the iodination reaction is complete, it is finally heated to 80°C, and the saccharification mash is obtained after the saccharification is completed;

[0026] (2) filtering the saccharified mash obtained in step (1) to obtain former wort and distiller's grains respectively;

[0027] (3) Soak and wash the distiller's grains obtained in step (2) with water at 78° C., filter after completion, and mix the filtered water with the original wort obtained in step (2) to obtain the mixed original wort;

[0028] (4) Add bitter hops to the mixed original wort obtained in step (3), the addition amount of said bitter hops is 1.4k...

Embodiment 2

[0031] The present embodiment provides a compound yeast brewing process of malt beer, comprising the steps of:

[0032] (1) Grind barley malt to 55-60 mesh, and mix it with water at a weight ratio of 1:4; first heat it from room temperature to 50°C, keep it warm for 30 minutes, then heat it to 64°C, keep it warm for 30 minutes, and continue heating to 72°C , when the iodination reaction is complete, it is finally heated to 78°C, and the saccharification mash is obtained after the saccharification is completed;

[0033] (2) filtering the saccharified mash obtained in step (1) to obtain former wort and distiller's grains respectively;

[0034] (3) Soak and wash the distiller's grains obtained in step (2) with water at 80° C., filter after completion, and mix the filtered water with the original wort obtained in step (2) to obtain the mixed original wort;

[0035] (4) Add bitter hops to the mixed original wort obtained in step (3), the addition amount of said bitter hops is 2.4k...

Embodiment 3

[0038] The present embodiment provides a compound yeast brewing process of malt beer, comprising the steps of:

[0039] (1) Crush barley malt to 45-55 mesh, and mix it with water at a weight ratio of 1:4.5; first heat it from room temperature to 49°C, keep it warm for 32 minutes, then heat it to 63°C, keep it warm for 33 minutes, and continue heating to 71°C , when the iodination reaction is complete, it is finally heated to 79°C, and the saccharification mash is obtained after the saccharification is completed;

[0040] (2) filtering the saccharified mash obtained in step (1) to obtain former wort and distiller's grains respectively;

[0041] (3) Soak and wash the distiller's grains obtained in step (2) with water at 79°C, filter after completion, and mix the filtered water with the original wort obtained in step (2) to obtain the mixed original wort;

[0042] (4) Add bitter hops to the mixed original wort obtained in step (3), the addition amount of said bitter hops is 1.9k...

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Abstract

The invention relates to a compound yeast brewing technology of malt beer. The technology comprises the steps that 1, barley malt and water are mixed and subjected to gradient heating for saccharification so as to obtain saccharified mash; 2, the saccharified mash is filtered to obtain original wort and distiller's grains respectively; 3, the distiller's grains are soaked and washed with water and then filtered, and filtered-out water and the original wort are mixed to obtain mixed wort; 4, bitter lupulus is added into the mixed wort, then the mixture is heated and boiled, fragrant lupulus is added after boiling is completed, and the mixed wort stands still; 5, the temperature of the standing mixed wort is controlled, then compound yeast is added for fermentation, after fermentation is completed, precipitate is removed for beer outputting, and the malt beer is obtained. According to the compound yeast brewing technology of the malt beer, the sensory performance and physical and chemical performance indexes of the beer reach the optimal level and meet national standards through the fermentation of the compound yeast, and the high level is achieved.

Description

technical field [0001] The invention belongs to the field of beer, and in particular relates to a compound yeast brewing process of malt beer. Background technique [0002] Beer is made from barley malt as the main raw material, with hops added, through liquid gelatinization and saccharification, and then through liquid fermentation. It has a low alcohol content, contains carbon dioxide, and is rich in nutrients. It contains a variety of amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes, which are easily absorbed and utilized by the human body. [0003] And existing beer mouthfeel often can't reach unity: the beer that fat fragrance is outstanding, mouthfeel is mellow and fine and smooth not enough; Therefore still need to do further optimization to the mouthfeel of beer. Contents of the invention [0004] In order to solve the problems in the prior art, the invention provides a malt beer compound yeast brewing process. The compound yeast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C11/00C12C7/04C12C7/165C12C7/20
CPCC12C11/003C12C7/042C12C7/165C12C7/205
Inventor 王长福
Owner 北京丹尼斯唐酒业有限公司
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