Wort dynamic boiling process
By adopting a dynamic boiling process with alternating cycles of high pressure and low pressure in beer preparation, the problems of long boiling time and high energy consumption in the prior art are solved, and more efficient production, better beer taste and longer shelf life are achieved.
Patent Information
- Application Number
- CN202411549726.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-01
- Publication Date
- 2025-02-11
AI Technical Summary
In the existing beer preparation process, the boiling process is long and the energy consumption is high, which is not conducive to the improvement of beer flavor.
The dynamic boiling process of wort with alternating circulation of high-pressure and low-pressure is adopted. By controlling the changes in steam flow and pressure, the boiling time is shortened, the boiling intensity is improved, the protein is condensed and precipitated, and the bad odor is quickly released.
It greatly shortens the boiling time, improves production efficiency, reduces energy consumption, improves beer flavor, and significantly reduces the turbidity of finished wines and extends the shelf life.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of beer preparation, in particular to a wort dynamic boiling process. Background Art
[0002] There are eight steps involved in beer brewing. The first step is raw material preparation, grinding the malt and mixing the ground malt with hot water. The second step is the saccharification process, heating the mixture to an appropriate temperature to promote the activity of enzymes, so that the enzymes break down starch into sugars to form sweet wort. The third step is filtering the saccharification liquid, filtering the saccharification liquid through a filter to remove dregs and solid particles to obtain a clear liquid. The fourth step is the boiling and hops adding step, boiling the saccharification liquid, and adding hops during the boiling process. The fifth step is the cooling and fermentation step, quickly cooling the boiled liquid to the fermentation temperature, adding yeast to the boiled liquid, and transferring it to a fermentation tank for fermentation. The sixth step is the maturation step, storing the beer in a low temperature environment to improve its taste and stability. The seventh step is filtration and carbonation, filtering to remove residual solid particles and suspended matter, and then injecting carbon dioxide to give the beer an appropriate carbon dioxide gas content. The eighth step is filling and packaging.
[0003] In the beer production process, the boiling process is the core process of the entire production process. Usually, people use steam as a heat source to boil the wort to remove substances in the wort that have a negative impact on the flavor of the beer, and through a certain evaporation rate, the wort reaches the original wort concentration required by the process.
[0004] At present, the boiling process is carried out under normal pressure or low pressure, and the boiling time is generally 75-90 minutes. The long boiling time leads to high energy consumption, and long-time boiling is not conducive to the taste of beer. Summary of the invention
[0005] In view of the above-mentioned defects of the prior art, the present invention provides a dynamic wort boiling process. By using high pressure and low pressure alternating cycles in the wort boiling process, the boiling temperature is ensured while taking into account the boiling intensity. The use of high pressure and low pressure alternating cycles can better evaporate bad odors and excess water.
[0006] In order to solve the above technical problems, the present invention provides a wort dynamic boiling process, comprising the following steps:
[0007] S1. The wort enters the boiling pot, open the steam valve, control the steam flow rate to 5600±200kg / h, pre-boil for 4±2 minutes at normal pressure, and the normal pressure is 10±15mbar;
[0008] S2. Increase the steam flow rate to 6800±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, and raise the pressure in the boiling pot to 50±15mbar. The pressure increase time is 2±1 minutes;
[0009] S3. Increase the steam flow rate to 7100±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, and raise the pressure in the boiling pot to 150±15mbar. The pressure increase time is 4±2 minutes;
[0010] S4. Reduce the steam flow rate to 5200±200kg / h, adjust the pressure regulating valve, reduce the pressure of the boiling pot to 50±15mbar, and the pressure reduction time is 3±2 minutes;
[0011] S5, cycle S3 and S4 two to ten times;
[0012] S6. Reduce the steam flow rate to 2200±200kg / h, adjust the pressure regulating valve, and reduce the pressure of the boiling pot to 20±15mbar. The pressure reduction time is 2±1 minutes.
[0013] S7, maintaining the steam flow rate and pressure in the boiling pot in S6, and boiling for 8±2 minutes;
[0014] S8. Keep the pressure in the boiling pot unchanged, increase the steam flow rate to 9000±200kg / h, and boil for 4±2 minutes.
[0015] The boiling time of each step is adjusted within the range of ±2 minutes. If the minimum value is taken, the number of cycles is the largest, and about 10 times are required to achieve the expected effect; if the maximum value is taken, the number of cycles is the smallest, and only 2 times are required. However, no matter how the boiling time of each step is adjusted, the total boiling time is about 60 minutes.
[0016] As a preferred embodiment, the pre-boiling temperature in step S1 is 98.5°C.
[0017] As a preferred embodiment, the wort in step S1 is the wort obtained by saccharifying and filtering malt.
[0018] As a preferred embodiment, a preheating step is further included before step S1: the wort is passed into a preheater for preheating, and the preheated wort is passed into a boiling pot.
[0019] As a preferred embodiment, steps S2-S8 continuously generate secondary steam during the boiling process, and the secondary steam is recycled and used in the preheating step.
[0020] In order to further reduce heat source consumption, the secondary steam generated in steps S2-S8 can be recovered and used in the preheating process before step S1, which can greatly save energy consumption and reduce costs.
[0021] As a preferred embodiment, steam is introduced into the upper and lower layers of the boiling pot to boil the wort, and the flow rate of the steam in the upper layer is greater than or equal to the flow rate of the steam in the lower layer.
[0022] The flow rate of the upper layer steam is set to be greater than the flow rate of the lower layer steam, so that in the same time, the amount of upper layer steam used is greater than the amount of lower layer steam used. Steam has a suppressive effect on the generation of foam. Under this condition, the occurrence of overflowing bubbles can be suppressed.
[0023] As a preferred embodiment, in step S3, the flow rate of the upper layer steam is 4000±100 kg / h, and the flow rate of the lower layer steam is 3100±100 kg / h.
[0024] As a preferred embodiment, in step S4, the flow rate of the upper layer steam is 3100±100 kg / h, and the flow rate of the lower layer steam is 2100±100 kg / h.
[0025] As a preferred embodiment, the flow rates of the upper layer steam and the lower layer steam in step S7 are both 1100±100 kg / h.
[0026] As a preferred embodiment, the flow rates of the upper layer steam and the lower layer steam in step S8 are both 4500±100 kg / h.
[0027] Compared with the prior art, the present invention has the following beneficial effects:
[0028] (1) The dynamic wort boiling process of the present invention greatly shortens the boiling time from the original 75-90 minutes to about 60 minutes, greatly improving the turnover efficiency of the boiling pot.
[0029] (2) The dynamic wort boiling process of the present invention adopts a high-pressure and low-pressure alternating circulation mode. The boiling temperature of the wort is increased under high pressure to promote protein coagulation and precipitation. The high pressure is changed into low pressure to quickly release the pressure in the pot, and the bad smell generated in the pot is quickly evaporated when the pressure is released, thereby improving the taste of the finished wine.
[0030] (3) The dynamic wort boiling process of the present invention reduces the use of steam. Compared with the traditional boiling process, each pot can save 1.8 tons of steam, each pot can save 424.8 yuan of steam, and the annual steam usage fee can be saved by more than 800,000 yuan, which has great economic efficiency.
[0031] (4) The dynamic wort boiling process of the present invention can reduce the turbidity of the finished wine. The average turbidity of the finished wine reaches 0.22 EBC, and the finished wine has a longer shelf life. DETAILED DESCRIPTION
[0032] In order to make the technical means, creative features, objectives and effects of the invention easier to understand, the present invention is further described. However, the present invention is not limited to the following implementation cases.
[0033] In the beer production process, the boiling process is an extremely core process in the entire production process. Usually, people use steam as a heat source to boil the wort. In the current beer production process, the gas consumption of the boiling pot basically reaches 1 / 2 of the steam consumption in the entire beer production process, and the steam cost accounts for a relatively high proportion in the beer production cost. In order to reduce the steam consumption in the boiling process while ensuring that the quality of the beer does not change, and does not affect the shelf life of the beer, taste, etc., the inventor of the present application has obtained the dynamic boiling process of wort in the present application after multiple tests and comparative analysis.
[0034] Before boiling, the protein in the wort is surrounded by a hydration layer, arranged in an orderly manner, has colloidal properties, and is in a certain stable state. When the wort is boiled, due to the effects of temperature, pH, polyphenols and multivalent ions, the protein loses its hydration layer and changes from an ordered state to a disordered state, relying only on its own charge to maintain its unstable colloidal state. When positively charged proteins meet negatively charged proteins, the two aggregate, first in a tiny form, and then continue to grow and precipitate, causing the coagulable protein in the wort to denature and condense. Protein condensation and precipitation are mainly related to boiling time, boiling intensity, and boiling temperature:
[0035] 1. Boiling time
[0036] Appropriate boiling time can form larger heat coagulation particles, while too long boiling time will break up the heat coagulation particles, which will have an adverse effect on fermentation. In order to investigate the relationship between boiling time and coagulation nitrogen, the boiling pressure was controlled to be 8%, the boiling intensity was 8%, and the temperature in the boiling pot was 100°C. The changes in coagulation nitrogen in the wort at different boiling times within 120 minutes were compared, as shown in Table 1:
[0037] Table 1
[0038]
[0039] It can be seen from Table 1 that as the boiling time increases, the thermal coagulation particles gradually precipitate and the coagulatable nitrogen in the boiling pot decreases continuously.
[0040] 2. Boiling intensity
[0041] Boiling intensity reflects the evaporation of wort volume per unit time. Boiling intensity = (wort volume when full - wort volume when out of the pot) / wort volume when full / boiling time * 60.
[0042] The greater the boiling intensity, the more intense the movement of the wort, the more bubbles are generated, and the larger the specific surface area, which makes it easier for the denatured protein and tannin complex to condense and precipitate on the bubble surface. The coagulable nitrogen in the wort at different boiling intensities is shown in Table 2:
[0043] Table 2
[0044]
[0045] The dynamic wort boiling process of the present application varies the boiling intensity between 4% and 10% by setting the instantaneous steam dosage, high and low pressure boiling time, high and low pressure boiling rounds, post-boiling time, etc.
[0046] 3. Boiling temperature
[0047] Boiling temperature has a great influence on protein. Boiling wort at high temperature is conducive to the coagulation and precipitation of protein. The coagulable nitrogen in wort at different boiling temperatures is shown in Table 3:
[0048] Table 3
[0049]
[0050] As shown in Table 3, with the increase of boiling temperature, more heat-coagulated particles are precipitated in the same time, and the coagulable nitrogen in the wort is less.
[0051] In the traditional boiling process, the boiling time is usually recorded when the wort is heated to boiling state. The whole process is carried out under normal pressure and lasts for 75-90 minutes. The boiling time is long, the steam consumption is high, and the boiling pot turnover time is long.
[0052] The present application provides a wort dynamic boiling process, comprising the following steps:
[0053] S1. The wort enters the boiling pot, open the steam valve, control the steam flow rate to 5600±200kg / h, pre-boil for 4±2 minutes at normal pressure, and the normal pressure is 10±15mbar;
[0054] S2. Increase the steam flow rate to 6800±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, and raise the pressure in the boiling pot to 50±15mbar. The pressure increase time is 2±1 minutes;
[0055] S3. Increase the steam flow rate to 7100±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, raise the pressure in the boiling pot to 150±15mbar, and boil at this pressure for 4±2 minutes;
[0056] S4. Reduce the steam flow rate to 5200±200kg / h, adjust the pressure regulating valve, reduce the pressure in the boiling pot to 50±15mbar, and boil at this pressure for 3±2 minutes;
[0057] S5, cycle S3 and S4 two to ten times;
[0058] S6. Reduce the steam flow rate to 2200±200kg / h, adjust the pressure regulating valve, and reduce the pressure of the boiling pot to 20±15mbar. The pressure reduction time is 2±1 minutes.
[0059] S7, maintaining the steam flow rate and pressure in the boiling pot in S6, and boiling for 8±2 minutes;
[0060] S8. Keep the pressure in the boiling pot unchanged, increase the steam flow rate to 9000±200kg / h, and boil for 4±2 minutes.
[0061] Example 1
[0062] The relevant parameters involved in the whole process are shown in Table 4.
[0063] Table 4
[0064]
[0065]
[0066] Using the above process, the entire boiling time is controlled at 62 minutes, the evaporation rate is 4.8%, the steam consumption is 6002kg, and for a boiling pot full of 1050HL, the steam consumption required to evaporate 1HL is 119kg.
[0067] As shown in Table 4, after the dynamic circulation of high pressure and low pressure, the purpose of continuing to boil at normal pressure at low flow rate is to save energy. The purpose of boiling at normal pressure at high flow rate is to further promote the coagulation and precipitation of protein and ensure the boiling intensity and total evaporation rate, so as to completely eliminate the bad flavor and ensure stable quality while having a better taste.
[0068] Example 2
[0069] Different from Example 1, the boiling time of each step is shortened and the number of cycles is increased, as shown in Table 5.
[0070] Table 5
[0071]
[0072]
[0073] Example 3
[0074] Different from Example 1, the boiling time of each step is prolonged and the number of cycles is reduced, as shown in Table 6.
[0075] Table 6
[0076]
[0077]
[0078] Compared with Example 1, the steam flow rate of each step in Example 2 and Example 3 can be adjusted within the range of ±100 kg / h, and the adjusted total evaporation rate is controlled at 4.8%, and the steam consumption is controlled at about 6000 kg.
[0079] 1. Comparison of shelf life of finished wine
[0080] Prediction method for the shelf life of finished wine: place it in a 50℃ constant temperature box for 14 days, transfer it to a 0℃ incubator for 1 day, and test the turbidity of the finished wine; if the turbidity standard of the finished wine is ≤1.50EBC, it is predicted that the shelf life of the finished wine can be more than 6 months; if the turbidity standard of the finished wine is ≤1.00EBC, it is predicted that the shelf life of the finished wine can be 12 months.
[0081] The boiling intensity, full tank post-fermentation process, fermentation tank cooling after maturity, filtration process and other processes are exactly the same, only the boiling process is different. The turbidity of the finished wine obtained by comparing the traditional boiling process with the process in Example 1 of the present application is shown in Table 7.
[0082] Table 7
[0083]
[0084]
[0085] As shown in Table 5, the average turbidity of the finished wine obtained by the boiling process of Example 1 of the present application is 0.22EBC, and the average turbidity of the finished wine produced by normal pressure boiling is 0.30EBC. The dynamic pressurized boiling process is significantly better than the beer produced by normal pressure boiling.
[0086] The wort dynamic boiling process of the present invention can greatly reduce the boiling time while reducing the turbidity of the finished wine, thereby improving the production efficiency.
[0087] 2. Effects on protein denaturation and flocculation
[0088] The boiling pot temperature of the boiling process of the present application can reach 102°C, while it can only reach 100°C when boiling at normal pressure. According to the data of the change of solidifiable nitrogen with boiling temperature in Table 3, it can be seen that the solidifiable nitrogen of the boiling process of the present application is significantly better than that of boiling at normal pressure.
[0089] The wort dynamic boiling process of the present invention adopts a high-pressure and low-pressure alternating circulation mode, and the boiling temperature of the wort is increased under high pressure to promote protein coagulation and precipitation; the high pressure becomes low pressure, and the pressure in the pot is quickly released, and the bad smell generated in the pot is quickly evaporated when the pressure is released, thereby improving the taste of the finished wine. In production practice, the wort boiling process was once carried out in a way of long-term high pressure followed by pressure release, but the long-term boiling process under high pressure conditions is not good for energy consumption and beer taste. By adopting the high-pressure and low-pressure alternating circulation mode, the bad taste volatilized during the boiling process can be quickly taken out during the pressure release process, which is good for the taste of beer, and the steam consumption during the boiling process is also greatly saved, which is conducive to improving quality and reducing consumption.
[0090] The preferred specific embodiments of the present invention are described in detail above. It should be understood that ordinary technicians in the field can make many modifications and changes based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by technicians in the technical field based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.
Claims
1. A wort dynamic boiling process, characterized in that: The following steps are included: S1. The wort enters the boiling pot, open the steam valve, control the steam flow rate to 5600±200kg / h, pre-boil for 4±2 minutes at normal pressure, and the normal pressure is 10±15mbar; S2. Increase the steam flow rate to 6800±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, and raise the pressure in the boiling pot to 50±15mbar. The pressure increase time is 2±1 minutes; S3. Increase the steam flow rate to 7100±200kg / h, adjust the pressure regulating valve, pressurize the boiling pot, and raise the pressure in the boiling pot to 150±15mbar. The pressure increase time is 4±2 minutes; S4. Reduce the steam flow rate to 5200±200kg / h, adjust the pressure regulating valve, reduce the pressure of the boiling pot to 50±15mbar, and the pressure reduction time is 3±2 minutes; S5, cycle S3 and S4 two to ten times; S6. Reduce the steam flow rate to 2200±200kg / h, adjust the pressure regulating valve, and reduce the pressure of the boiling pot to 20±15mbar. The pressure reduction time is 2±1 minutes. S7, maintaining the steam flow rate and pressure in the boiling pot in S6, and boiling for 8±2 minutes; S8. Keep the pressure in the boiling pot unchanged, increase the steam flow rate to 9000±200kg / h, and boil for 4±2 minutes.
2. The wort dynamic boiling process according to claim 1, characterized in that: The pre-boiling temperature in step S1 is 98.5°C.
3. The wort dynamic boiling process according to claim 1, characterized in that: The wort in step S1 is the wort obtained after saccharification and filtration of malt.
4. The wort dynamic boiling process according to claim 1, characterized in that: The step S1 also includes a preheating step: the wort is passed into a preheater for preheating, and the preheated wort is passed into a boiling pot.
5. The wort dynamic boiling process according to claim 4, characterized in that: In steps S2-S8, secondary steam is continuously generated during the boiling process, and the secondary steam is recycled and used in the preheating step.
6. The wort dynamic boiling process according to claim 1, characterized in that: Steam is introduced into the upper and lower layers of the boiling pot to boil the wort, and the flow rate of the upper layer steam is greater than or equal to the flow rate of the lower layer steam.
7. The wort dynamic boiling process according to claim 6, characterized in that: In step S3, the flow rate of the upper layer steam is 4000±100kg / h, and the flow rate of the lower layer steam is 3100±100kg / h.
8. The wort dynamic boiling process according to claim 6, characterized in that: In step S4, the flow rate of the upper layer steam is 3100±100 kg / h, and the flow rate of the lower layer steam is 2100±100 kg / h.
9. The wort dynamic boiling process according to claim 6, characterized in that: In step S7, the flow rates of the upper layer steam and the lower layer steam are both 1100±100 kg / h.
10. The wort dynamic boiling process according to claim 6, characterized in that: In step S8, the flow rates of the upper steam and the lower steam are both 4500±100kg / h.