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Preparation method of turbid oyster peptide protoplasm beer

A production method, oyster peptide technology, applied in the direction of beer brewing, etc., can solve the problems that affect the taste and taste of beer, and it is difficult to satisfy the pursuit of beer, and achieve the effect of rich foam, unique flavor and rich nutrition

Inactive Publication Date: 2020-10-30
李新文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As people pay more attention to health, this traditional raw beer can't meet people's needs. People want to taste the deliciousness of raw beer and also want to benefit the body. Under this contradiction, various health beers are used, but Because of the addition of various health-care ingredients, health-care beer affects the taste and taste of the original beer, and it is difficult to satisfy people's pursuit of beer

Method used

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  • Preparation method of turbid oyster peptide protoplasm beer

Examples

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Effect test

Embodiment 1

[0038] A method for making turbid oyster peptide raw beer, using high-quality Australian light-colored barley malt and light-colored wheat malt as the main raw materials. The raw materials are required to be crushed but not broken. The distance between the rollers of the pulverizer is 0.35mm, and the pulverized raw materials are mixed with water. Enter the mash tun, control the ratio of raw materials and water to 1:3.5, and mash at 62°C to dissolve and leach the nutrients in the malt. After the mash is complete, raise the temperature to 78°C, pump the mixed liquor into the lauter tank to start filtering, remove Distiller's grains, get wort, pump the wort into the boiling pot, heat and boil, control the boiling time for 60 minutes, the boiling intensity is 4%, add hops during the boiling process, add hops at 0.3kg / kl, and pump it into the sedimentation tank after boiling. Hop grains and thermal coagulation are removed, and the clear wort is cooled to 7°C by a thin-plate cooler. ...

Embodiment 2

[0040] A method for making turbid oyster peptide raw beer, using high-quality Australian light-colored barley malt and light-colored wheat malt as the main raw materials, the raw materials must be crushed but not broken, the distance between the rollers of the pulverizer is 0.5mm, and the pulverized raw materials are mixed with water Enter the mash pot, control the ratio of raw materials and water to 1:4.5, and mash at a temperature of 68°C to dissolve and leach the nutrients in the malt. After the mash is complete, raise the temperature to 78°C, pump the mixed liquor into the lauter tank to start filtering, remove Distiller's grains, to obtain wort, pump the wort into the boiling pot, heat and boil, control the boiling time for 75 minutes, the boiling intensity is 9%, add hops during the boiling process, add hops at 0.8kg / kl, and pump it into the sedimentation tank after boiling. Hop grains and thermal coagulation are removed, and the clear wort is cooled to 22°C by a thin-pla...

Embodiment 3

[0042]A method for making turbid oyster peptide raw beer, using high-quality Australian light-colored barley malt and light-colored wheat malt as the main raw materials. The raw materials are required to be crushed but not broken. The distance between the rollers of the pulverizer is 0.45mm, and the pulverized raw materials are mixed with water. Enter the mash tun, control the ratio of raw materials and water to 1:4, and mash at 65°C to dissolve and leach the nutrients in the malt. After the mash is complete, raise the temperature to 78°C, pump the mixed liquor into the filter tank to start filtering, remove Distiller's grains, to obtain wort, pump the wort into the boiling pot, heat and boil, control the boiling time for 70 minutes, the boiling intensity is 6.5%, add hops during the boiling process, add hops at a rate of 0.55kg / kl, and pump it into the sedimentation tank after boiling. Hop grains and thermal coagulation are removed, and the clear wort is cooled to 14.5°C by a ...

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Abstract

The invention provides a preparation method of turbid oyster peptide protoplasm beer, comprising the following steps of: pulverizing raw materials, mixing the raw materials with water, and saccharifying; after the mixed wine liquid is completely saccharified, pumping the mixed wine liquid into a filter tank, starting to filter, and removing vinasse to obtain wort; pumping the wort into a boiling pot, heating and boiling; after the boiling process is finished, pumping into a precipitation tank, and removing hops grains and thermal coagulum to obtain wort; cooling the wort; introducing oxygen and yeast in the cooling process, then fermenting in a fermentation tank until the fermentation is mature, and pumping into a centrifugal machine after the fermentation is mature; adding oyster peptidein the process; removing impurities in the obtained wine liquid through a centrifugal machine, but reserving part of active yeast; bottling the obtained wine liquid through a filling machine and thenpasteuring; removing impurities through centrifugation and ensuring that the wine liquid is rich in yeast cells and the wine liquid is in a hazy mist state; and adding the oyster peptide into the wineliquid rich in yeast, so that the mellowness and the foam performance of the wine liquid are improved and the beer is richer in nutrition.

Description

technical field [0001] The invention relates to a method for making beer. [0002] Specifically, it relates to a preparation method of turbid oyster peptide original beer. Background technique [0003] When industrial lager started in China's beer industry, it occupied the market because of its cheap price. However, industrial lager is fermented below and uses malt substitutes such as rice starch, so it is not brewed with 100% malt. With the continuous progress of the beer industry, people are no longer satisfied with the dull taste and taste of ordinary beer, and begin to pursue the freshness of beer. Therefore, fresh puree beer has become the new darling of beer. In the case of a general decline in the beer industry, puree beer has become a dark horse against the trend in beer. [0004] Raw beer is young beer liquid that is dispensed directly from the fermenter without filtration. Raw beer is the raw beer liquid that does not add any preservative additives, is not fil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
CPCC12C5/00C12C12/00
Inventor 李新文周海波
Owner 李新文