White beer and its continuous production process
A production process, white beer technology, applied in the field of beer brewing, can solve the problems of long brewing cycle
Active Publication Date: 2021-04-20
TSINGTAO BREWERY
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Problems solved by technology
[0005] Aiming at the deficiencies in the prior art, the main technical problem to be solved by the present invention is to overcome the problem of long brewing cycle caused by the expansion of yeast in the existing white beer brewing technology, and propose a short brewing cycle that realizes the recovery and utilization of yeast White beer with low production cost, good beer taste and consistent flavor and its continuous production process
Method used
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Embodiment 1
[0035] A continuous production process for the above yeast-fermented white beer, comprising the following steps: preparation of wort, fermentation process, centrifugation and filling of the wine liquid; the prepared wort is inoculated with expanded yeast for fermentation to be 0-generation wine liquid, and then the yeast is used The fermentation broth in the logarithmic growth phase is used as the expanded yeast for continuous subculture production.
[0036] Specifically include the following steps:
[0037] (1) The fresh wort prepared by saccharification is inoculated with expanded yeast and fermented, which is 0 generation;
[0038] (2) When the fermentation sugar level drops by 3°P-5°P, transfer part of the fermented liquid to fresh wort for the next generation of fermentation, which is 1 generation, and carry out subculture production in this way. At least 20 generations can be produced continuously. Consistent quality and flavor;
[0039] (4) cold-storing the wine liqui...
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The invention discloses white beer and its continuous production process, belonging to the technical field of beer brewing. Its technical scheme includes wort preparation, fermentation process, liquor centrifugation and filling; the fermentation process includes fermenting the wort with the 0th generation yeast obtained by expanding cultivation to obtain the 0th generation liquor; in the above fermentation process In this method, the fermentation liquid of the yeast in the logarithmic growth phase is used as the expanded yeast for continuous subculture production, and wine liquids of different generations are obtained. The invention is applied to beer brewing, and solves the problems of long brewing cycle and limited production capacity caused by yeast expansion in the existing white beer brewing technology, and has the advantages of short brewing cycle, simple and convenient operation, low production cost, and the obtained beer tastes good, Consistent flavor characteristics.
Description
technical field [0001] The invention belongs to the technical field of beer brewing, in particular to white beer and its continuous production process. Background technique [0002] Wheat beer originated in Germany, and generally refers to the beer brewed by the above fermentation method with wheat malt (accounting for more than 40% of the total malt) and water as the main raw materials. Because most of the wheat beer brewing process does not remove the yeast through the filtration process, the finished wheat beer is relatively turbid and presents a white milky state, so it is also called white beer. A typical white beer has a very distinctive flavor profile produced by the interaction of top-fermenting yeast and components from a large proportion of the malt, consisting mainly of cloves and banana-like fruit esters. At present, white beer is gradually becoming popular all over the world and has won the favor of more and more consumers. [0003] Chinese patent CN103820256A...
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IPC IPC(8): C12C11/07
CPCC12C11/07
Inventor 董建军尹花胡孝丛常宗明钱中华胡淑敏邢磊岳杰陈璐赵玉祥杨朝霞
Owner TSINGTAO BREWERY