Process for brewing beer by defatted starch from cyperus esculentus

Abstract

The invention discloses a process for brewing beer by defatted starch from cyperus esculentus. The process comprises the following steps of S1, pasting defatted starch from cyperus esculentus; S2, saccharifying barley malt and the defatted starch from the cyperus esculentus at the same time; S3, filtering, namely beginning to open a filter to carry out filtering when a sugar value of a saccharified feed liquid stirred in the step S2 reaches 11 degrees; S4, boiling, namely introducing filtered syrup into a boiler, heating the syrup to 105 DEG C, lasting for 30-40 minutes, and adding hops at a ratio at the same time; S5, cooling, namely introducing the boiled syrup into a fermentation tank with a cooler for carrying out cooling; S6, primary fermentation, namely adding a beer yeast when the syrup in the fermentation tank in the step S5 is cooled to 12-15 DEG C and beginning to enter a primary fermentation stage; and S7, post fermentation, wherein the pressure of the fermentation tank in apost-fermentation stage cannot exceed 0.12 Pa. According to the process, all rice and part of barley malt are replaced with the defatted starch from the cyperus esculentus, so that the scope of raw materials for beer fermentation is increased, direct consumption of grains is reduced, the production cost is reduced and the beer quality is improved.

Description

technical field

[0001] The invention belongs to the technical field of beer brewing, and more specifically relates to a process for brewing beer from the defatted starch of oily bean. Background technique

[0002] The normalized production of beer in my country originated at the end of the nineteenth century. In the 1950s and 1960s, with the recovery of my country's economy and the improvement of people's lives, the government invested in the construction of a number of breweries, making my country's beer production industry take shape. By the 1980s, my country's economy was growing rapidly, and the beer industry also achieved unprecedented development, and it quickly became a big beer country.

[0003] The brewing of beer is inseparable from commonly used raw materials such as barley malt, wheat malt, and rice. Due to the large demand for beer production in my country, the use of traditional malt, wheat malt, and rice raw materials for brewing makes the raw materials of ri...

Examples

Embodiment 1

[0019] A kind of technology of brewing beer with defatted starch of oily bean, comprising the following steps:

[0020] S1: Gelatinization of oily bean defatted starch: take brewing 100 liters of beer as an example; add 80 liters of water to a 100 liter gelatinization pot, heat the water to 40 degrees and put in 8 kg of oily bean defatted starch, gradually heat to 65 degrees and add α For amylase, turn on the feed liquid circulation pump and agitator to prevent sticking to the pan, continue stirring for 30 minutes while continuing to heat to 74 degrees, at this time the measured sugar value can reach 10 degrees and the gelatinization is completed;

[0021] S2: Simultaneous saccharification of barley malt and oily bean defatted starch: the gelatinized material liquid is introduced into the saccharification tank, 12 kg of barley malt is added, and 20 liters of purified water is added at the same time. The temperature of the saccharification material liquid should be controlled at...

Embodiment 2

[0030] A kind of technology of brewing beer with defatted starch of oily bean, comprising the following steps:

[0031] S1: Gelatinization of oily bean defatted starch: take brewing 100 liters of beer as an example; add 80 liters of water to a 100 liter gelatinization pot, heat the water to 40 degrees and put in 8 kg of oily bean defatted starch, gradually heat to 65 degrees and add α For amylase, turn on the feed liquid circulation pump and agitator to prevent sticking to the pan, continue stirring for 30 minutes while continuing to heat to 74 degrees, at this time the measured sugar value can reach 10 degrees and the gelatinization is completed;

[0032] S2: Simultaneous saccharification of barley malt and oily bean defatted starch: the gelatinized material liquid is introduced into the saccharification tank, 12 kg of barley malt is added, and 20 liters of purified water is added at the same time. Turn on the mixer at the minute and stir for 5 minutes;

[0033] S3: Filtrati...

technical field

[0001] The invention belongs to the technical field of beer brewing, and more specifically relates to a process for brewing beer from the defatted starch of oily bean. Background technique

[0002] The normalized production of beer in my country originated at the end of the nineteenth century. In the 1950s and 1960s, with the recovery of my country's economy and the improvement of people's lives, the government invested in the construction of a number of breweries, making my country's beer production industry take shape. By the 1980s, my country's economy was growing rapidly, and the beer industry also achieved unprecedented development, and it quickly became a big beer country.

[0003] The brewing of beer is inseparable from commonly used raw materials such as barley malt, wheat malt, and rice. Due to the large demand for beer production in my country, the use of traditional malt, wheat malt, and rice raw materials for brewing makes the raw materials of ri...

Examples

Embodiment 1

[0019] A kind of technology of brewing beer with defatted starch of oily bean, comprising the following steps:

[0020] S1: Gelatinization of oily bean defatted starch: take brewing 100 liters of beer as an example; add 80 liters of water to a 100 liter gelatinization pot, heat the water to 40 degrees and put in 8 kg of oily bean defatted starch, gradually heat to 65 degrees and add α For amylase, turn on the feed liquid circulation pump and agitator to prevent sticking to the pan, continue stirring for 30 minutes while continuing to heat to 74 degrees, at this time the measured sugar value can reach 10 degrees and the gelatinization is completed;

[0021] S2: Simultaneous saccharification of barley malt and oily bean defatted starch: the gelatinized material liquid is introduced into the saccharification tank, 12 kg of barley malt is added, and 20 liters of purified water is added at the same time. The temperature of the saccharification material liquid should be controlled at...

Embodiment 2

[0030] A kind of technology of brewing beer with defatted starch of oily bean, comprising the following steps:

[0031] S1: Gelatinization of oily bean defatted starch: take brewing 100 liters of beer as an example; add 80 liters of water to a 100 liter gelatinization pot, heat the water to 40 degrees and put in 8 kg of oily bean defatted starch, gradually heat to 65 degrees and add α For amylase, turn on the feed liquid circulation pump and agitator to prevent sticking to the pan, continue stirring for 30 minutes while continuing to heat to 74 degrees, at this time the measured sugar value can reach 10 degrees and the gelatinization is completed;

[0032] S2: Simultaneous saccharification of barley malt and oily bean defatted starch: the gelatinized material liquid is introduced into the saccharification tank, 12 kg of barley malt is added, and 20 liters of purified water is added at the same time. Turn on the mixer at the minute and stir for 5 minutes;

[0033] S3: Filtrati...