Craft beer prepared from concentrated wort and preparation method thereof
By using concentrated wort and advanced concentration technology, the problem of traditional beer factories being difficult to produce diversified craft beer efficiently is solved, and the stable production and market adaptability of multiple varieties of craft beer is achieved, and production and transportation costs are reduced.
Patent Information
- Application Number
- CN202411633355.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-15
- Publication Date
- 2025-02-11
AI Technical Summary
Traditional beer factories are difficult to produce diversified craft beer efficiently, which makes it difficult to operate the product, high process wine loss, and high transportation costs, limiting the market expansion of craft beer.
Concentrated wort is used as raw material, and efficient heat exchange technology of wort saccharification technology and plate-type high-efficiency heat exchange technology, flash point concentration technology are used to achieve efficient concentration, combined with RO water treatment and appropriate hop addition, the stable production of multiple varieties of craft beer is achieved.
It has achieved stable output of multiple varieties of craft beer, reduced production costs and transportation costs, improved the flavor stability and consistency of the product, and is suitable for large-scale production and market demand.
Smart Images
Figure CN119410421A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of beer brewing, and in particular relates to a craft beer prepared from concentrated wort and a preparation method thereof. Background Art
[0002] Beer is a low-alcohol brewed wine made from water, malt, hops and yeast, containing carbon dioxide, rich in foam, with a distinct hop aroma, a refreshing taste and rich nutrition. With the continuous improvement and upgrading of consumption levels, the beer consumption market has also changed.
[0003] According to data from the National Bureau of Statistics, the output of my country's large-scale beer companies reached its peak in 2013, and the output continued to decline between 2014 and 2021. The national beer output of large-scale enterprises dropped from 49.8279 million tons in 2013 to 35.6240 million tons in 2021, with an 8-year CAGR of -4.11%. From 2016 to 2021, my country's apparent beer consumption also declined overall, from 45.4197 million kiloliters in 2016 to 35.7246 million kiloliters in 2021, with a 5-year CAGR of -4.69%. Although the production and sales volume of the beer industry has been declining year after year, profits have been rising year after year. In 2021, the sales revenue / profit of the beer market were 158.4 billion yuan / 18.7 billion yuan, respectively. Compared with 158.1 billion yuan / 13.4 billion yuan in 2019, with a decrease in production, both sales revenue and profits have increased, which means that the entire beer market is experiencing a simultaneous increase in customer unit price and profit margin. From 2015 to 2021, the market size of high-end beer in my country increased from 24.6% to 35.9%, and the market size of mid-range beer increased from 28.3% to 33.0%. It is predicted that by 2024, the market sizes of high-end / mid-range / mass beer will account for 40.1% / 34.5% / 25.3% respectively, and the beer consumption structure will show a high-end trend.
[0004] Craft beer is the natural evolution of beer after it has become high-end and entered the stock market. The production of industrial beer has been declining year after year since it reached its peak in 2013, and craft beer came into being. Craft beer has different styles, and there are more than 100 styles of craft beer in the world. During the production process of craft beer, some spices, fruits, nuts, etc. are used to increase the style of beer. The styles that can be brewed are different. Common craft beer styles include wheat flavor, ale flavor, lager flavor and stout flavor. Craft beer is high quality and has many varieties, so it is the direction of consumption upgrading. It is precisely because of its characteristics of many varieties, small output and high quality that it is very suitable for flexible production and manufacturing mode and personalized, diversified and customized consumption mode.
[0005] To ensure the freshness of beer, craft beer manufacturers currently use cold chain transportation and keg beer barrel packaging to sell craft beer, and the costs of transportation and empty barrel recycling are very high. However, due to the sensitive nature of beer, the transportation radius is usually no more than 150 kilometers, otherwise the quality of the beer is easily damaged, and the cost increases significantly, causing the transportation cost of beer to account for 30% to 40% of the total cost. Since conventional beer factory equipment has a large single-batch production capacity and relatively rigid equipment configuration, it is not highly adaptable to the flexible and changeable process formula of craft beer, and is not suitable for the production of small, multiple, and fast-reacting products. For personalized craft beers such as IPA, stout, sour beer, and juice flavoring, the single "digestion cycle is too long" product operation is too difficult and the process beer loss is high. Summary of the invention
[0006] In order to seek a craft beer industrialization path suitable for ordinary beer factories, construct a real-time flexible brewing of diversified craft beers with concentrated wort as raw material, carry out large-scale wort concentration in traditional factories, develop a craft beer brewing process with wort as raw material, establish a fermentation process with concentrated wort as raw material suitable for intensive intelligent craft beer brewing equipment, realize the production of multiple varieties of craft beer and achieve stable output of multiple different varieties of personalized fresh craft beer, the present invention provides a preparation method for craft beer using concentrated wort and craft beer.
[0007] The present invention is achieved in that:
[0008] A method for preparing craft beer using concentrated wort, wherein the method places the wort saccharification process in advance, and the wort concentration adopts plate-type high-efficiency heat exchange technology and flash point concentration technology, and comprises the following method steps:
[0009] S1, crush the malt and mix it with water, and use staged heating to saccharify. After saccharification, filter and obtain wort. The wort enters the boiling pot, and when it is heated to 100°C, German hops are added. The temperature is kept constant and boiled for 60 minutes. After boiling, the wort enters the vortex sedimentation tank, vortexes for 20 minutes without cooling, and is transported to the concentration buffer tank through a pipeline to wait for concentration;
[0010] S2, using plate-type high-efficiency heat exchange technology and flash point concentration technology to concentrate the wort. The wort is pumped into the plate heat exchanger through a centrifugal pump to raise the temperature to 75°C and enter the flash tank. The tank is evacuated to -0.66 barg and the cycle concentration begins. When the wort concentration reaches 60°P, the concentrated wort is ready.
[0011] S3, mixing the concentrated wort with water treated by an RO water treatment device, and adding hops to obtain a mixed juice;
[0012] S4, adding the mixed juice into a fermentation tank and inoculating brewer's yeast for fermentation. When the surface of the fermentation liquid is observed to be calm and no bubbles are present, the fermentation is complete.
[0013] S5, the liquid in the fermentation tank of step S4 is processed by a disc centrifuge to obtain concentrated wort to make beer.
[0014] Furthermore, the segmented saccharification in step S1 is: keeping at 45°C for 10 min, heating to 62°C for 60 min, heating to 72°C for 10 min, and finally heating to 78°C for 5 min.
[0015] Furthermore, the filtration described in step S1 is to introduce the wort after saccharification into the filter tank at a flow rate of 0.5 T / h, and start washing and filtering after standing for 5 minutes. By continuous spraying and washing the wort, the sugar content of the wort reaches 13.5°P before boiling.
[0016] Furthermore, the amount of German hops added is 0.05% by weight of the wort.
[0017] Furthermore, in step S2, the saccharified wort is pumped into a wort buffer tank, and the buffer tank is filled with nitrogen before being pumped into the wort buffer tank.
[0018] Further, step S2 is to evacuate the flash tank to -800 mbarg, set the heating steam pressure to -350 mbarg, heat the wort in the feed heating plate heat exchanger and the wort flash tank to 75°C, observe the outlet density, and when the outlet density reaches 1325 kg / m 3 When the concentrated wort is prepared,
[0019] Furthermore, in step S4, the temperature in the fermentation tank is 22-25°C, and the inoculation amount of brewer's yeast is 6×10 6 cfu / mL, and the fermentation time was 12 to 14 days.
[0020] Furthermore, the step 4 further comprises: cooling the fermentation liquid to 1° C., and recovering or discharging the yeast after cooling for 24 hours.
[0021] Furthermore, in step S5, the centrifuge is first started, and the centrifuge is set to have a flow rate of 1.5 m 3 / h, the slag discharge interval is 70S, the rotation speed is 7000RPM~8940RPM, and the sake outlet pressure is 3.3 kg.
[0022] Another aspect of the present invention provides a craft beer prepared from concentrated wort, wherein the method for preparing craft beer from concentrated wort is as follows: 20 to 22 parts of wort, 77.95 to 79.95 parts of RO treated water, and 0.05 parts of hops are mixed to obtain wort to be fermented, and the amount of brewer's yeast inoculated is 6×10 6 cfu / mL, fermentation temperature 22-25°C, fermentation time 12-14 days.
[0023] Beneficial effects of the present invention:
[0024] 1. The traditional brewing process has been changed by putting the complex saccharification process in front, so that the wort that is easy to spoil can be converted into process raw material concentrated wort that can be stored at room temperature through efficient vacuum concentration.
[0025] 2. After analyzing and reconstructing the entire brewing process, the brewing process is divided into two steps. The first step is wort concentration: the front-end complex process with higher requirements for equipment and operation and high energy consumption is concentrated in the concentration workshop with fine brewing equipment and a professional operation team.
[0026] 3. Special wort concentration equipment, which uses plate-type high-efficiency heat exchange technology and flash point concentration technology to efficiently concentrate the fermented wort, quickly reach the expected concentration of wort concentration, and ensure the flavor stability and consistency of the concentrated wort after rehydration. Concentration is fast and efficient, energy-saving, and has low operating costs. At the same time, through this high-efficiency concentration technology, the secondary steam that needs to be condensed can be compressed and reused to replace fresh steam, and large cooling equipment such as traditional cooling towers can be completely abandoned.
[0027] 4. While reducing investment costs, it can save the construction costs of basic water storage tanks and related piping materials, and achieve energy conservation and environmental protection, water and electricity saving, and consumption and noise reduction.
[0028] 5. The beer produced by the present invention has good flavor, excellent batch-to-batch stability, high clarity, high formula flexibility, and the production capacity can be flexibly adjusted according to actual needs. It can achieve full automation control and easily brew high-quality, rich varieties, and stable-tasting beer. It has extremely high application value in the field of beer brewing technology.
[0029] The present invention will be further explained below in conjunction with the accompanying drawings and specific implementation methods. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] Figure 1 Process flow chart of the preparation method of the present invention. DETAILED DESCRIPTION
[0031] Embodiment 1:
[0032] This embodiment is a method for preparing craft beer using concentrated wort. Figure 1 The method places the wort saccharification process in advance, and the wort concentration adopts plate-type high-efficiency heat exchange technology and flash point concentration technology, including the following method steps:
[0033] S1, crush the malt and mix it with water, and use staged heating to saccharify. After saccharification, filter and obtain wort. The wort enters the boiling pot, and when it is heated to 100°C, German hops are added. The temperature is kept constant and boiled for 60 minutes. After boiling, the wort enters the vortex sedimentation tank, vortexes for 20 minutes without cooling, and is transported to the concentration buffer tank through a pipeline to wait for concentration;
[0034] S2, using plate-type high-efficiency heat exchange technology and flash point concentration technology to concentrate the original concentrated wort. The wort is heated to 75°C through a plate heat exchanger and enters a flash tank. The tank is evacuated to -0.66 barg and a cycle of concentration begins. When the wort concentration reaches 60°P, the concentrated wort is ready.
[0035] S3, mixing the concentrated wort with water treated by an RO water treatment device, and adding hops to obtain a mixed juice;
[0036] S4, adding the mixed juice into a fermentation tank and inoculating brewer's yeast for fermentation. When the surface of the fermentation liquid is observed to be calm and no bubbles are present, the fermentation is complete.
[0037] S5, the liquid in the fermentation tank of step S4 is processed by a disc centrifuge to obtain concentrated wort to make beer.
[0038] Embodiment 2:
[0039] This embodiment is a refinement of the first embodiment based on the first embodiment. Figure 1 As shown in Tables 1 to 3, the preparation method steps are as follows:
[0040] S1, using a roller mill to grind the malt and mix it with water, the malt and water are calculated by weight as follows: add 22 parts of malt (malt, light caramel malt), 78 parts of water, and use segmented heating for saccharification, saccharification is completed, filter, and obtain wort. The segmented saccharification method is: keep warm at 45℃ for 10min, heat to 62℃ for 60min, then heat to 72℃ for 10min, and finally heat to 78℃ for 5min. The filtration is to introduce the wort after saccharification into the filter tank with a flow rate of 0.5T / h, and start washing and filtering after standing for 5min. Through continuous spraying and washing, the sugar content of the wort reaches 13.5°P before boiling. The wort enters the boiling pot and is heated to 100°C, 0.05% German hops are added, the temperature is kept constant, and it is boiled for 60 minutes. After boiling, the wort enters the vortex sedimentation tank. After vortexing for 20 minutes, it does not need to be cooled down and is transported to the concentration buffer tank through a pipeline to wait for concentration.
[0041] Washing the lees is an important step in the beer brewing process. After filtering the first wort, there is still a lot of extracts left in the wort layer. In order to maximize the use of raw materials, this extract needs to be recovered. This is achieved through the washing process, using 76-78℃ water, spraying in small amounts multiple times.
[0042] The malt is crushed by a roller mill, which has low noise and is crushed by extrusion, shearing, stretching and other actions. It has less dust, uniform particle size, and small temperature rise, which reduces the loss of malt nutrients and ensures the quality and taste of beer.
[0043] S2, the saccharified wort is pumped into the wort buffer tank. Before pumping, the buffer tank is filled with nitrogen to avoid contact between the wort and oxygen. The vacuum degree of the flash tank is pumped to -800mbarg, the heating steam pressure is set to -350mbarg, the feed heating plate heat exchanger and the wort in the wort flash tank are heated to 75℃, and the outlet density is observed. When the outlet density reaches 1325kg / m 3 The concentrated wort was prepared at this time. The physicochemical parameters of the original wort and the concentrated wort are shown in Table 1.
[0044] The wort is concentrated by using plate-type high-efficiency heat exchange technology and flash point concentration technology. The advantage of this technology is the relatively mild heat exchange and concentration temperature. Compared with the concentration temperature of 70-80℃ of traditional falling film evaporation, the plate-type flash point concentration technology is adopted. The material enters the evaporation channel from the bottom distribution area, absorbs heat from the adjacent steam channel side to boil, and the vaporized steam generates an upward driving force. The boiling liquid forms a very thin film layer on the surface of the plate. The residence time of the product is very short because the vapor-liquid mixture flows at a high speed and the process is very short. The rising film principle is very conducive to distribution because evaporation itself generates distribution force without the need for additional distribution devices. The concentration temperature can be reduced to 60℃, which will greatly reduce the heat load of the wort. Fast and efficient, energy-saving, and low operating costs.
[0045] S3, mixing the concentrated wort with water treated by RO water treatment equipment, rehydrating and diluting the concentrated wort, and adding hops to obtain a mixed juice. The raw materials are calculated by weight as follows: 20 parts of wort, 79.95 parts of RO treated water, and 0.05 parts of hops, and mixing to obtain wort to be fermented.
[0046] S4, add the mixed juice obtained in S3 to the fermentation tank, and inoculate brewer's yeast for fermentation. When the surface of the fermentation liquid is observed to be calm and no bubbles are present, the fermentation is complete. The temperature in the fermentation tank is 22-25°C, and the brewer's yeast inoculation amount is 6×10 6 cfu / mL, and the fermentation time was 12 to 14 days.
[0047] After fermentation is completed, the fermentation liquid is cooled to 1°C. After cooling for 24 hours, the yeast is recovered or discharged and can be collected for comprehensive reuse.
[0048] S5, the liquid in the fermentation tank of step S4 is processed by a disc centrifuge to obtain concentrated wort for beer production. First, the butterfly centrifuge is started, and the centrifuge is set to a flow rate of 1.5m 3 / h, the slag discharge interval is 70S, the rotation speed is 7000RPM~8940RPM, and the sake outlet pressure is 3.3 kg.
[0049] Embodiment three:
[0050] This embodiment is a craft beer prepared from concentrated wort. The method for preparing craft beer from concentrated wort is used. The weight proportions are as follows: 20-22 parts of wort, 79.95 parts of RO treated water, and 0.05 parts of hops are mixed to obtain wort to be fermented. The amount of brewer's yeast inoculated in the wort to be fermented is 6×10 6 cfu / mL, fermentation temperature 22-25°C, fermentation time 12-14 days.
[0051] The craft beer prepared by the method of the present invention was evaluated by an evaluation panel consisting of 30 tasters who had received professional sensory testing training. The sensory characteristics of a commercially available craft beer and the product obtained in this case were compared with the evaluation criteria in Table 2, and the results are shown in Table 3. The results show that the craft beer prepared by using concentrated wort has a better aroma, and the appearance of the body, the color of the foam and the persistence are slightly better than those of the commercially available product. The taste score is similar to that of the commercially available product, and the overall score is higher than that of the commercially available product.
[0052] Table 1 Physicochemical parameters of wort before and after concentration
[0053]
[0054] Table 2 Sensory scoring standards for craft beer
[0055]
[0056] Table 3 Sensory evaluation results of a commercially available craft beer and the product of the embodiment (points)
[0057] Appearance Foam aroma taste Comprehensive score Craft beer sold in a market 28.3 7.8 24.9 28.0 89.0 Embodiment 2 29.1 8.3 27.1 27.7 92.2 Embodiment 3 28.6 8.0 26.2 27.9 90.7
[0058] Finally, it should be noted that the preparation method of the present invention can be used not only for craft beer, but also for making other fermented beverages.
[0059] The above embodiments are only used to illustrate the present invention, but not to limit the present invention. It should be noted that those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention, so all improvements and modifications made without departing from the scope of the present invention are also within the protection scope of the present invention.
Claims
1. A method for preparing craft beer using concentrated wort, characterized in that: The method places the wort saccharification process in advance, and the wort concentration adopts plate-type high-efficiency heat exchange technology and flash point concentration technology, including the following method steps: S1, crush the malt and mix it with water, and use staged heating to saccharify. After saccharification, filter and obtain wort. The wort enters the boiling pot, and when it is heated to 100°C, German hops are added. The temperature is kept constant and boiled for 60 minutes. After boiling, the wort enters the vortex sedimentation tank, vortexes for 20 minutes without cooling, and is transported to the concentration buffer tank through a pipeline to wait for concentration; S2, using plate-type high-efficiency heat exchange technology and flash point concentration technology to concentrate the wort. The wort is pumped into the plate heat exchanger through a centrifugal pump to raise the temperature to 75°C and enter the flash tank. The tank is evacuated to -0.66 barg and the cycle concentration begins. When the wort concentration reaches 60°P, the concentrated wort is ready. S3, mixing the concentrated wort with water treated by an RO water treatment device, and adding hops to obtain a mixed juice; S4, adding the mixed juice into a fermentation tank and inoculating brewer's yeast for fermentation. When the surface of the fermentation liquid is observed to be calm and no bubbles are present, the fermentation is complete. S5, the liquid in the fermentation tank of step S4 is processed by a disc centrifuge to obtain concentrated wort to make beer.
2. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: The stepwise temperature-raising saccharification in step S1 is: keeping at 45°C for 10 minutes, heating to 62°C for 60 minutes, heating to 72°C for 10 minutes, and finally heating to 78°C for 5 minutes.
3. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: The filtration described in step S1 is to introduce the wort after saccharification into the filter tank at a flow rate of 0.5 T / h, and start washing and filtering after standing for 5 minutes. By continuous spraying and washing, the sugar content of the wort reaches 13.5°P before boiling.
4. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: The amount of German hops added is 0.05 parts by weight.
5. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: In step S2, the saccharified wort is pumped into the wort buffer tank, and the buffer tank is filled with nitrogen before being pumped into the wort buffer tank.
6. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: Step S2 is to evacuate the flash tank to -800mbarg, set the heating steam pressure to -350mbarg, heat the wort in the feed heating plate heat exchanger and the wort flash tank to 75°C, observe the outlet density, and when the outlet density reaches 1325kg / m 3 When the concentrated wort is prepared, 7. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: In step S4, the temperature in the fermentation tank is 22-25°C, and the inoculation amount of brewer's yeast is 6×10 6 cfu / mL, and the fermentation time was 12 to 14 days.
8. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: The step 4 further comprises: cooling the fermentation liquid to 1° C., and recovering or discharging the yeast after cooling for 24 hours.
9. The method for preparing craft beer from concentrated wort according to claim 1, characterized in that: In step S5, the centrifuge is first started, and the centrifuge is set to have a flow rate of 1.5 m³ / h, a slag discharge interval of 70 s, a rotation speed of 7000 RPM-8940 RPM, and a sake outlet pressure of 3.3 kg.
10. A craft beer prepared from concentrated wort, using the method for preparing craft beer from concentrated wort according to any one of claims 1 to 9, characterized in that: The weight proportions are as follows: 20-22 parts of wort, 77.95-79.95 parts of RO treated water, and 0.05 parts of hops, which are mixed to obtain the wort to be fermented. The amount of brewer's yeast inoculated is 6×10 6 cfu / mL, fermentation temperature 22-25°C, fermentation time 12-14 days.