Saccharification and yield-increase process for high-solubility beer

A high solubility, beer technology, applied in the direction of beer brewing, biochemical equipment and methods, wort preparation, etc., can solve the problems of reducing middle molecular peptides, low utilization rate of raw materials, malt can not be fully dissolved, etc.

Pending Publication Date: 2019-12-13
ZHAOQING BLUE RIBBON BEER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the current saccharification process cannot control the temperature well in each stage, the malt cannot be fully dissolved, the nutrients such as amino acids, sugars and vitamins in the malt cannot be completely dissolved, the utilization rate of raw materials is low, and the middle molecular peptides are reduced. Substances that are not conducive to the production of beer

Method used

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  • Saccharification and yield-increase process for high-solubility beer

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0026] A high-solubility beer saccharification process for increasing production, comprising the following steps:

[0027] S1: Select the basic raw materials of beer water, malt, rice, hops and yeast;

[0028] S2: Processing of basic raw materials, crushing malt and rice;

[0029] S3: Saccharification is to use various hydrolytic enzymes contained in malt to gradually decompose insoluble high molecular substances in malt and auxiliary materials into soluble low molecular substances under suitable conditions (temperature, pH value, time);

[0030] S4: Wort filtration is a rapid and thorough separation of soluble extracts in mash, reducing wheat polyphenols, pigments, bitter substances and high molecular weight proteins, fatty acids and β-glucans in malt that affect beer flavor etc. into the wort, thus ensuring good taste and clarification of the wort;

[0031] S5: After the wort is boiled, put the boiled wort into the whirling sedimentation tank for 30-40 minutes to stand sti...

Embodiment approach 2

[0038] The operation of the top hot water in the wort filtration is to first check the filter tank, clean it, close the windshield, and check whether the pipeline valve is closed, and then inject hot water at 78°C from the bottom until it just submerges the filter plate, and then pass it into the mash Pump the mash to prevent oxygen absorption, and the time to pump the mash is 8-12 minutes. After pumping the mash, let it stand for 10-20 minutes and then carry out the reflux operation of the wort. At this time, the clear wort contains about 40mg of fatty acids / L, and the turbid wort is more than 10 times, and the time is about 10min.

[0039] Gelatinization of auxiliary material rice: crush the dried rice into rice flour and send it to the gelatinization pot, add appropriate high temperature-resistant а-amylase, gypsum powder and cold water in turn into the gelatinization pot, and heat up the gelatinization pot while stirring quickly After reaching 50°C and keeping it for 10 m...

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Abstract

The invention discloses a saccharification and yield-increasing process for high-solubility beer. The saccharification and yield-increasing process comprises the following steps: S1, selecting basic raw materials of water, malt, rice, hops and yeast of the beer; S2, processing of basic raw materials, namely crushing malt and rice; S3, saccharification: gradually decomposing insoluble high-molecular substances in the malt and the auxiliary materials into soluble low-molecular substances by utilizing various hydrolases contained in the malt under proper conditions (temperature, pH value and time); and S4, wort filtration: rapidly and thoroughly separating soluble extracts in the saccharified mash, reducing wheat bran polyphenols, pigments and bitter substances influencing beer flavor and preventing macromolecular proteins, fatty acids, beta-glucan and the like in malt from entering the wort, thereby ensuring good taste and clarification of the wort. The saccharification process is adjusted, which reduces macromolecular protein formation and increases beer yield by improving wort boiling strength and reducing post-storage temperature of the fermentation broth.

Description

technical field [0001] The invention relates to the technical field of beer processing and application, in particular to a high-solubility beer saccharification process for increasing production. Background technique [0002] The main raw material for brewing beer is barley. The barley must first be made into malt, and then the malt is crushed and saccharified to obtain wort for beer brewing. The quality and composition of malt play a decisive role in the color, aroma, taste, foam, biological stability and yield of beer, so the malting process is very important in the whole beer brewing process. [0003] Saccharification refers to the use of various enzymes contained in malt and supplementary materials, under the action of water and heat, the macromolecular substances in malt and supplementary materials and their decomposition products (starch, protein, hemicellulose, phytic acid, etc.) Salt, etc. and its intermediate decomposition products) are gradually hydrolyzed and dis...

Claims

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Application Information

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IPC IPC(8): C12C7/04C12C7/20C12C7/16
CPCC12C7/04C12C7/20C12C7/16
Inventor 周学军
Owner ZHAOQING BLUE RIBBON BEER
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