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Preparation method of extra high concentration wort

A technology of extra-high-concentration wheat and high-concentration wheat is applied in the field of preparation of extra-high-concentration wort, which can solve the problems of difficulty in filtering wort and prolonged filtering time, and achieve breakthroughs in low utilization rate of raw materials, soft and harmonious taste, and saving saccharification. effect of steam

Active Publication Date: 2022-03-01
TSINGTAO BREWERY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The invention provides a method for preparing extra-high-concentration wort. By utilizing the existing saccharification equipment, the invention realizes the high-efficiency production of 22-26°P extra-high-concentration wort by using traditional wort filter grains, and solves the problem of traditional ultra-high concentration wort. During the preparation of concentrated wort, it is difficult to filter the wort, and the filtration time is prolonged. At the same time, it reduces the production cost of ultra-high concentrated wort and ensures the utilization rate of raw materials.

Method used

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  • Preparation method of extra high concentration wort

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preparation example Construction

[0034] The embodiment of the present invention provides a method for preparing extra-high-concentration wort, including a process for preparing extra-high-concentration wort in batches, and the specific steps are as follows:

[0035] S1. The first batch of wort preparation process:

[0036] In the saccharification pot, stop processing the crushed malt, then raise the temperature to 63-68°C, saccharify for 60-80min, after passing the iodine test, then raise the temperature to 76-78°C, then transfer to the filter tank for filtration;

[0037] When the filtered wort reveals the bad layer, the first wort filtration is completed, and the first wort enters the wort temporary storage tank;

[0038] After the first wort filtration is completed, add hot water at 76-78°C to the filter tank, and wash the wort remaining in the grains, which is called the second wort filtration;

[0039] Mix 70% to 100% of the second wort with the first wort and put it into the boiling pot for thick mash ...

Embodiment 1

[0089] This embodiment provides a method for preparing extra-high-concentration wort, including the preparation of the first batch of wort and the preparation of the second batch of wort. The specific methods are as follows:

[0090] 1. Preparation of the first batch of wort:

[0091] (1-1) In the saccharification pot, rest the crushed malt at 45°C for 40 minutes, then raise the temperature to 63°C, and saccharify for 60 minutes. After passing the iodine test, raise the temperature to 76°C and transfer to the filter tank for filtration ;

[0092] (1-2) When the filtered wort reveals the bad layer, the filtration of the first wort is completed, and the first wort enters the wort temporary storage tank;

[0093] (1-3) After the first wort filtration is completed, add hot water at 76°C to the filter tank, and after washing the wort remaining in the grains, it is called the second wort filtration. The residual sugar concentration of juice filtration is 0.8°P;

[0094] (1-4) Aft...

Embodiment 2

[0103] This embodiment provides a method for preparing extra-high-concentration wort, including the preparation of the first batch of wort and the preparation of the second batch of wort. The specific methods are as follows:

[0104] 1. Preparation of the first batch of wort:

[0105] (1-1) In the saccharification pot, rest the crushed malt at 50°C for 40 minutes, then raise the temperature to 65°C, and saccharify for 65 minutes. After passing the iodine test, raise the temperature to 78°C and transfer to the filter tank for filtration ;

[0106] (1-2) When the filtered wort reveals the bad layer, the filtration of the first wort is completed, and the first wort enters the wort temporary storage tank;

[0107] (1-3) After the first wort filtration is completed, add hot water at 76°C to the filter grains, and after washing the wort remaining in the grains, it is called the second wort filtration. The residual sugar concentration of juice filtration is 1.5°P;

[0108] (1-4) A...

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Abstract

The invention provides a method for preparing extra-high-concentration wort, which belongs to the technical field of beer brewing. The method only utilizes existing saccharification equipment to develop a high-efficiency and low-energy-consumption wort preparation process, and realizes the second wort circulatory filtration and the first wort filtration. 1. The innovation of preparation technology such as wort thick mash boiling not only solves the problems of difficult wort filtration and prolonged filtration time in the preparation process of high-concentration wort, but also breaks through the technology of low raw material utilization rate in the preparation process of ultra-high-concentration wort Bottleneck, to achieve the industrial production requirements of ultra-high-concentration wort.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a method for preparing extra-high-concentrated wort. Background technique [0002] High-concentration beer brewing is a process in which wort with a higher concentration than normal is used for fermentation in beer production and diluted with water to normal concentration beer in the later stages of the production process. According to the classification of the concentration of the fermented wort, the wort fermentation with a concentration of 18-22°P is called ultra-high concentration wort fermentation, and the wort fermentation with a concentration greater than 22°P is called ultra-high concentration wort fermentation. [0003] There are two traditional methods for preparing ultra-high concentration wort: one method is to increase the concentration of wort by increasing the amount of syrup used, but this method is difficult to meet the requirements of normal beer due to the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/22C12C7/17
CPCC12C7/22C12C7/17
Inventor 尹花董建军常宗明刘晓琳胡孝丛邢磊张文铎胡淑敏岳杰
Owner TSINGTAO BREWERY
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