Production process for improving taste of beer

Abstract

The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer. According to the technical scheme, the method comprises the steps that barley malt is selected and fed into a grinding machine to be ground, the ground barley malt is added into a saccharifying tank, and hot water is added for saccharifying treatment; adding maltose juice into a boiling pot, adding hot water, mixing with the maltose juice, boiling, and adding humulus lupulus into the boiling pot; adding the boiled sugar juice into a rotary precipitation tank, precipitating the sugar juice in the rotary precipitation tank, taking clear liquid, and sending the clear liquid into a water bath cooler; adding the cooled sugar juice into a fermentation tank, and adding yeast into the fermentation tank for fermentation; and filtering the fermented liquid, and feeding the filtered liquid into a clear beer tank to form beer. The taste of the beer is improved by reducing the usage amount of the humulus lupulus; the residual space in the fermentation tank is reduced, meanwhile, pressurization is performed, so that the pressure in the fermentation tank is increased, the fusion amount of carbon dioxide is increased, and meanwhile, the taste of finished beer is better through low-temperature fermentation.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a production process for improving the taste of beer. Background technique [0002] Beer is an alcoholic beverage brewed with wheat malt and barley malt as the main raw materials, adding hops, liquid gelatinization and saccharification, and then liquid fermentation. Beer has low alcohol content and contains carbon dioxide, various amino acids, vitamins, low molecular sugars, inorganic salts and various enzymes. Among them, low-molecular sugars and amino acids are easily digested and absorbed, and generate a lot of heat energy in the body, so beer is often called "liquid bread". [0003] The main raw material for beer production is barley malt, which is fusiform, 8-12mm long and 3-4mm in diameter. The surface is light yellow, the back is surrounded by palea, with 5 veins; the ventral surface is surrounded by palea. After the inner and outer palea are removed, there is a...

AI Technical Summary

Problems solved by technology

[0004] In the beer production process, in order to maintain a good taste of beer, every step of the process needs to maintain a good airtightness, but in the general beer production process, when the fermentation process is carried out in the fermenter, there is a lot of free space in the fermenter, resulting in fermentation The pressure in the tank is not high enough, and the insufficient carbon dioxide content directly affects the taste of the produced beer, and the high temperature during fermentation will also affect the taste of the finished beer