Rapid fermentation method for beer and application thereof

Abstract

The invention relates to a rapid fermentation method for beer and application thereof, and relates to the technical field of beer brewing. The method comprises the following steps: fermentation: mixing fermented wort with yeast to obtain mixed wort, and fermenting to obtain predetermined fermentation liquor; and tank separation: transferring a part of the predetermined fermentation liquid into other fermentation tanks, and supplementing the nutritional wort until the tanks are full, so as to obtain the fermentation liquid. According to the rapid fermentation method, the fermentation liquor directly suitable for beer brewing can be obtained, one tank of fermentation liquor is amplified into multiple tanks in a short time, the production problem when yeast is in shortage in beer enterprises is effectively solved, and the production capacity is improved on the premise that the yeast inoculation amount is guaranteed. The method is suitable for rapid fermentation of yeast with different strains and different original wort concentrations, and has universality; the whole fermentation method is simple in process, and the propagation liquid does not need to be oxygenated and stirred before tank separation.

Description

Technical Field

[0001] The invention relates to the technical field of beer brewing, in particular to a rapid fermentation method for beer and application thereof. Background Art

[0002] In the daily production process of the beer industry, yeast shortages may occur, especially during the peak production season. If the production capacity needs to be temporarily increased and there is not enough yeast for fermentation, the smooth completion of the production plan will be affected, and even the market will be out of stock. However, in the current production, when there is a shortage of yeast in the workshop, one can of yeast inoculation (about 3.5-4 tons of yeast inoculation) can only produce 500 tons of fermentation liquid. If the yeast inoculation amount is reduced, it will cause problems with the flavor of the fermentation liquid and the quality of the beer, as well as problems with the propagation of the recovered yeast. Summary of the invention

[0003] In view of the above problems, the present invention provides a rapid fermentation method for beer, which ferments based on fermented wort to obtain a predetermined fermentation liquid, then divides the tank and supplements the nutrient wort to obtain a fermentation liquid that can be directly used for beer brewing. The method of amplifying a tank of fermented liquid into multiple tanks of amplified fermented liquid in a short time effectively solves the production problem of beer companies when yeast is in short supply, and improves production capacity while ensuring the yeast inoculation amount. It is also suitable for the rapid fermentation of yeasts of different strains and different original wort concentrations, and has universal applicability; the entire fermentation method has a simple process, and there is no need to stir the expansion liquid by oxygenation before dividing the tank.

[0004] In order to achieve the above object, the present invention provides a method for rapid fermentation of beer, comprising the following steps:

[0005] Fermentation: mixing the fermentation wort with yeast to obtain mixed wort, and fermenting to obtain a predetermined fermentation liquid; the fermentation wort includes: α-amino nitrogen, calcium ions, zinc ions and magnesium ions;

[0006] Tank division: transferring part of the predetermined fermentation liquid to other fermentation tanks, adding nutrient wort to fill the tanks, and obtaining fermentation liquid; the nutrient wort includes: a-amino nitrogen, calcium ions, zinc ions and magnesium ions.

[0007] The inventors found in the research process that the conventional expansion technology needs to increase the amount of oxygenation to ensure that the expansion yeast needs to be reproduced in large quantities to reach a certain number, which leads to excessive higher alcohols in the fermentation liquid, causing consumers to get drunk after drinking, reducing the drinkability of beer; and in the conventional expansion method, because the yeast is unevenly distributed, it is necessary to stir the expansion liquid by oxygenation before tank division, and the operation steps are cumbersome. Therefore, the inventors proposed the above-mentioned rapid fermentation method, which ferments based on fermented wort to obtain a predetermined fermentation liquid, and then tanks and supplements nutrient wort to obtain a fermentation liquid that can be directly used for beer brewing, and expands a tank of fermentation liquid into multiple tanks in a relatively short time, effectively solving the production problem of beer companies when yeast is in short supply, and improving production capacity while ensuring the quality of the fermentation liquid. It is also suitable for the rapid fermentation of yeasts of different lager yeast strains and different original wort concentrations, and has universality; the entire fermentation method process is simple, and there is no need to stir the expansion liquid by oxygenation before tank division.

[0008] In one of the embodiments, in the tank division step, half of the predetermined fermentation liquid is transferred to another fermentation tank, and the two fermentation tanks are supplemented with nutrient wort until they are full to obtain fermentation liquid.

[0009] The inventors have demonstrated in the examples that the rapid fermentation method of the present invention can expand one tank of fermentation liquid to two tanks in a relatively short period of time. Originally, 3.5-4 tons of yeast could only produce 500 tons of fermentation liquid. Now, using this method, 3.5-4 tons of yeast can produce 1,000 tons or even more fermentation liquid.

[0010] In one embodiment, the original wort concentration of the mixed wort is 10.0 to 15.0°P, and the yeast count is (12-15)*10 6 Pieces / mL.

[0011] In one embodiment, in the fermentation step, when the yeast in the mixed wort is fermented to (35±5)*10 6 When the content of 1g / ml is 0.1, the acid stress resistance index, sugar content and amino nitrogen of the mixed wort are tested.

[0012] In one embodiment, the predetermined fermentation broth meets the following conditions: the acid stress resistance index RpH3.0 index ≥ 4.0, the yeast count is (35±5)*10 6 / ml, sugar content is 8-10°P, and amino nitrogen content is 100-110 mg / 100 mL.

[0013] The fermentation liquid that meets the above conditions at the same time has yeast activity that meets the requirements for entering the subsequent tank separation step, ensuring that the fermentation liquid prepared after tank separation has sufficient yeast inoculation amount and the flavor of the fermentation liquid and the flavor of the wine will not be affected.

[0014] In one embodiment, the transfer time is 4-5 hours.

[0015] In one embodiment, the switching is a large-scale production switching.

[0016] In one embodiment, the method for supplementing the nutrient wort is to supplement the nutrient wort at intervals, and the wort flow rate of the supplementary nutrient wort is 80-120 m / s. 3 / h.

[0017] The above-mentioned interval replenishment refers to the cross replenishment of wort between different fermentation tanks after tank division. For example, before tank division, one fermentation tank needs to be replenished with 4-5 pots of wort. After tank division into two fermentation tanks, after the No. 1 fermentation tank is replenished with 1 pot of wort, the No. 2 fermentation tank is replenished with 1 pot of wort, and then the No. 1 fermentation tank is replenished with 1 pot of wort, and the wort is cross-replenished until the tanks are full.

[0018] In one embodiment, the original wort concentration of the fermented wort is 10 to 15.0°P; in the fermented wort, the content of α-amino nitrogen is ≥180 mg / 100 mL, the content of calcium ions is 70 to 110 ppm, the content of zinc ions is 0.3 to 0.4 ppm, and the content of magnesium ions is 20-30 ppm.

[0019] In one embodiment, the original wort concentration of the nutrient wort is 10 to 15.0°P; in the nutrient wort, the α-amino nitrogen content is ≥180 mg / 100 mL, the calcium ion content is 70 to 110 ppm, the zinc ion content is 0.60 to 0.80 ppm, and the magnesium ion content is 35-55 ppm.

[0020] In one embodiment, the nutrient wort is fully oxygenated, and the oxygenation rate is 7.5±3m 3 / h.

[0021] The present invention also provides a beer brewing method, comprising the following steps: mixing wort with the fermentation liquid prepared by the rapid fermentation method, and fermenting.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The invention discloses a rapid fermentation method for beer and its application. The rapid fermentation method ferments based on fermented wort to obtain a predetermined fermentation liquid, and then divides the fermentation liquid into tanks and supplements the nutrient wort to obtain a fermentation liquid that can be directly used for beer brewing. In a short period of time, one tank of fermentation liquid is expanded into multiple tanks, which effectively solves the production problem of beer companies when yeast is in short supply. Under the premise of ensuring the yeast inoculation amount, the production capacity is improved. It is suitable for the rapid fermentation of yeasts of different strains and different original wort concentrations, and has universal applicability. The entire fermentation method has a simple process, and there is no need to stir the expansion liquid by oxygenation before dividing the tanks. DETAILED DESCRIPTION

[0024] For ease of understanding of the present invention, the present invention will be described more fully below with reference to relevant embodiments. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0026] source:

[0027] Unless otherwise specified, the reagents, materials, and equipment used in this example are all commercially available; the experimental methods are all conventional experimental methods in the art unless otherwise specified.

[0028] Example 1

[0029] A rapid fermentation method for beer and beer brewing.

[0030] 1. Fermentation.

[0031] 1. Preparation of fermentation wort: Add 0.30 kg of CaSO during wort preparation 4 ·2H 2 O / m 3 Wort, 1.1g ZnSO 4 / m 3 Wort and 10 g MgSO 4 / m 3 Wort. Ensure that the a-amino nitrogen content in the fermented wort is ≥180mg / 100mL, the calcium ion content is 70 to 110ppm, the zinc ion content is 0.3 to 0.4ppm, and the magnesium ion content is 20-30ppm.

[0032] 2. Add the above fermentation wort and appropriate amount of yeast into a fermentation tank. The original wort concentration of the fermentation wort is 12.9°P and the initial yeast count is 14.5*10 6 Pieces / mL.

[0033] 3. When the yeast in the fermentation tank ferments to 38*10 6 When the acid stress resistance index RpH3.0 reaches 4.30, the sugar content of the fermentation liquid is 8.9°P, and the amino nitrogen content of the fermentation liquid is 108mg / 100mL, the predetermined fermentation liquid is obtained.

[0034] 2. Divide into cans.

[0035] 1. Transfer half of the scheduled fermentation liquid to the adjacent fermentation tank through large-scale production transfer. The large-scale production transfer time is controlled within 4-5 hours.

[0036] 2. Add nutrient wort to the two tanks of fermentation liquid at intervals until the tanks are full to obtain fermentation liquid.

[0037] Preparation method of nutrient wort: add 0.30 kg of CaSO during the wort preparation process 4 .2H 2 O / m 3 Wort, 2.0g ZnSO 4 / m 3 Wort and 10 g MgSO 4 / m 3 Wort. Ensure that the a-amino nitrogen content in the nutrient wort is ≥180mg / 100mL, the calcium ion content is 70 to 110ppm, the zinc ion content is 0.60 to 0.80ppm, the magnesium ion content is 35-55ppm, and the ratio of calcium ions to magnesium ions is 2:1.

[0038] The requirements for the above intervals to supplement the nutrient wort are: wort flow rate is 100m 3 / h, the whole boiler is oxygenated, the oxygenation volume is 7.5±3m 3 / h.

[0039] 3. Mix the fermentation liquid with wort to carry out the fermentation production of beer brewing.

[0040] 4. After fermentation is completed, the recovered yeast is transferred for re-production, and the flavor quality and physical and chemical quality of the mature fermented liquid after transfer are tested.

[0041] Comparative Example 1

[0042] The method is basically the same as Example 1, except that the content of the components in the wort used as the fermentation basis is different; before the large-scale production transfer, the indicators of the predetermined fermentation liquid (yeast acid stress resistance index, fermentation liquid sugar content, amino nitrogen content) did not meet the requirements before the large-scale production transfer was carried out. The specific implementation steps are as follows:

[0043] 1. Fermentation.

[0044] 1. Preparation of wort: The wort has an α-amino nitrogen content of 150 mg / 100 mL, a calcium ion content of 70 ppm, a zinc ion content of 0.2 ppm, and a magnesium ion content of 20 ppm.

[0045] 2. Add the above wort and appropriate amount of yeast into a fermentation tank. The original wort concentration is 12.87°P and the initial yeast count is 12.5*10 6 Pieces / mL.

[0046] 3. When the yeast in the fermentation tank ferments to 36*10 6 When the RpH3.0 index is 3.38, the sugar content of the fermentation liquid is 9.5°P, and the amino nitrogen content of the fermentation liquid is 90 mg / 100 mL, the predetermined fermentation liquid is obtained.

[0047] 2. Divide into cans.

[0048] 1. Transfer half of the scheduled fermentation liquid to the adjacent fermentation tank through large-scale production transfer. The large-scale production transfer time is controlled within 4-5 hours.

[0049] 2. Add wort to the two tanks of fermentation liquid at intervals until they are full to obtain fermentation liquid.

[0050] Preparation of nutritional wort: The wort has an a-amino nitrogen content of 182 mg / 100 mL, a calcium ion content of 80 ppm, a zinc ion content of 0.65 ppm, and a magnesium ion content of 42 ppm.

[0051] The above supplementary wort requirements are: wort flow rate is 100m 3 / h, the whole boiler is oxygenated, the oxygenation volume is 7.5±3m 3 / h.

[0052] 3. Mix the fermentation liquid with wort to carry out the fermentation production of beer brewing.

[0053] 4. After fermentation is completed, the recovered yeast is transferred for re-production, and the flavor quality and physical and chemical quality of the mature fermented liquid after transfer are tested.

[0054] Comparative Example 2

[0055] The method is basically the same as Example 1, except that the transfer time is not controlled within 4-5 hours, and the two tanks of fermentation liquid are not replenished with wort to fill the tanks after the large-scale production transfer. The specific implementation steps are as follows:

[0056] 1. Fermentation.

[0057] 1. Prepare fermentation wort: ensure that the a-amino nitrogen content in the fermentation wort is ≥180 mg / 100 mL, the calcium ion content is 70 to 110 ppm, the zinc ion content is 0.3 to 0.4 ppm, and the magnesium ion content is 20-30 ppm.

[0058] 2. Add the above wort and appropriate amount of yeast into a fermentation tank. The original wort concentration is 12.85°P and the initial yeast count is 13.8*10 6 Pieces / mL.

[0059] 3. When the yeast in the fermentation tank ferments to 32.6*106 When the RpH3.0 index reaches 4.10, the sugar content of the fermentation liquid is 9.0°P, and the amino nitrogen content of the fermentation liquid is 105 mg / 100 mL, the predetermined fermentation liquid is obtained.

[0060] 2. Divide into cans.

[0061] 1. Transfer half of the scheduled fermentation liquid to the adjacent fermentation tank through large-scale production transfer, where the large-scale production transfer time is 9 hours.

[0062] 2. After the transfer, one tank of fermentation liquid is supplemented with nutrient wort until it is full, and then the other tank of fermentation liquid is supplemented with nutrient wort until it is full to obtain fermentation liquid.

[0063] The a-amino nitrogen content of the wort in the nutrient wort is ≥180 mg / 100 mL, the calcium ion content is 70 to 110 ppm, the zinc ion content is 0.60 to 0.80 ppm, and the magnesium ion content is 35-55 ppm.

[0064] The above-mentioned supplementary nutrient wort requirements are: wort flow rate is 100m 3 / h, the whole boiler is oxygenated, the oxygenation volume is 7.5±3m 3 / h.

[0065] 3. The fermented liquid is mixed with wort to carry out the fermentation production of beer brewing.

[0066] 4. After fermentation is completed, the recovered yeast is transferred for re-production, and the flavor quality and physical and chemical quality of the mature fermented liquid after transfer are tested.

[0067] Comparative Example 3

[0068] The method is basically the same as Example 1, except that before the large-scale production transfer, the yeast in the fermentation tank did not meet the requirements, so the large-scale production transfer was carried out. The specific implementation steps are as follows:

[0069] 1. Fermentation.

[0070] 1. Prepare fermentation wort: ensure that the a-amino nitrogen content in the fermentation wort is ≥180 mg / 100 mL, the calcium ion content is 70 to 110 ppm, the zinc ion content is 0.3 to 0.4 ppm, and the magnesium ion content is 20-30 ppm.

[0071] 2. Add the above wort and appropriate amount of yeast into a fermentation tank. The original wort concentration is 13.07°P and the initial yeast count is 14.2*10 6 Pieces / mL.

[0072] 3. When the yeast in the fermentation tank ferments to 56*10 6When the RpH3.0 index reaches 4.10, the sugar content of the fermentation liquid is 6.5°P, and the amino nitrogen content of the fermentation liquid is 105mg / 100mL, the predetermined fermentation liquid is obtained.

[0073] 2. Divide into cans.

[0074] 1. Transfer half of the scheduled fermentation liquid to the adjacent fermentation tank through large-scale production transfer. The large-scale production transfer time is controlled within 4-5 hours.

[0075] 2. Add wort to the two tanks of fermentation liquid at intervals until they are full to obtain fermentation liquid.

[0076] Preparation of nutritional wort: The wort has an a-amino nitrogen content of 186 mg / 100 mL, a calcium ion content of 89 ppm, a zinc ion content of 0.60 ppm, and a magnesium ion content of 45 ppm.

[0077] The above supplementary wort requirements are: wort flow rate is 100m 3 / h, the whole boiler is oxygenated, the oxygenation volume is 7.5±3m 3 / h.

[0078] 3. Mix the fermentation liquid with wort to carry out the fermentation production of beer brewing.

[0079] 4. After fermentation is completed, the recovered yeast is transferred for re-production, and the flavor quality and physical and chemical quality of the mature fermented liquid after transfer are tested.

[0080] Experimental example

[0081] Evaluation of physicochemical indicators of fermentation broth.

[0082] In this specific implementation case, Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were all tested using the same type of yeast strain ZP60.

[0083] Table 1 Physical and chemical index test results of the fermentation liquid of the embodiment and the comparative example after the fermentation

[0084]

[0085] Table 2 Flavor quality and physical and chemical quality of mature fermentation liquid after yeast recovery and reproduction

[0086]

[0087] From the results in Table 1, it can be seen that the embodiment of the method of the present invention can double the production capacity while ensuring the yeast inoculation amount, while ensuring that the physical and chemical indicators of the wine liquid are at the same level as those of the normal fermentation liquid. The flavor quality of the mature fermentation liquid after the recovered yeast is transferred to the re-production and the physical and chemical quality of the wine liquid are at the same level as those of the normal fermentation liquid.

[0088] Although comparative examples 1, 2 and 3 were carried out according to the implementation steps of the present invention, the yeast acid stress resistance index and a-amino nitrogen content in the fermentation broth were low, or wort was not added after the transfer or the sugar content was low before the transfer, the fermentation broth could not ferment normally due to the yeast quality not meeting the fermentation requirements, and the resulting fermentation broth did not meet the normal process requirements. The flavor quality of the mature fermentation broth after the recovered yeast was transferred and reproduced and the physical and chemical quality of the wine did not meet the normal process requirements.

[0089] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0090] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A rapid fermentation method for beer, characterized in that: The following steps are involved: Fermentation: mixing the fermentation wort with yeast to obtain mixed wort, and fermenting to obtain a predetermined fermentation liquid; The fermented wort comprises: α-amino nitrogen, calcium ions, zinc ions and magnesium ions; Tank division: transferring part of the predetermined fermentation liquid to other fermentation tanks, adding nutrient wort to fill the tanks, and obtaining fermentation liquid; the nutrient wort includes: a-amino nitrogen, calcium ions, zinc ions and magnesium ions.

2. The rapid fermentation method according to claim 1, characterized in that: The original wort concentration of the mixed wort is 10.0 to 15.0°P, and the yeast count is (12-15)*10 6 Pieces / mL.

3. The rapid fermentation method according to claim 1, characterized in that: The predetermined fermentation liquid meets the following conditions: the acid stress resistance index RpH3.0 index ≥ 4.0, the yeast count is (35±5)*10 6 / ml, sugar content is 8-10°P, and amino nitrogen content is 100-110 mg / 100 mL.

4. The rapid fermentation method according to claim 1, characterized in that: The transfer time is 4-5 hours.

5. The rapid fermentation method according to claim 1, characterized in that: The method for supplementing the nutrient wort is to supplement it at intervals, and the wort flow rate of the supplementary nutrient wort is 80-120 m / s. 3 / h.

6. The rapid fermentation method according to any one of claims 1 to 5, characterized in that: The original wort concentration of the fermented wort is 10 to 15.0°P; in the fermented wort, the content of α-amino nitrogen is ≥180mg / 100mL, the content of calcium ions is 70 to 110ppm, the content of zinc ions is 0.3 to 0.4ppm, and the content of magnesium ions is 20-30ppm.

7. The rapid fermentation method according to claim 6, characterized in that: The original wort concentration of the nutrient wort is 10 to 15.0°P; in the nutrient wort, the α-amino nitrogen content is ≥180mg / 100mL, the calcium ion content is 70 to 110ppm, the zinc ion content is 0.60 to 0.80ppm, and the magnesium ion content is 35-55ppm.

8. The rapid fermentation method according to claim 7, characterized in that: The nutrient wort is a whole-pot oxygenated wort, and the oxygenation amount is 7.5±3m 3 / h.

9. The rapid fermentation method according to claim 7, characterized in that: The quantitative ratio of calcium ions to magnesium ions in the nutrient wort is 2:

1.

10. A method for brewing beer, characterized in that: The following steps are involved: The wort is mixed with the fermentation liquid prepared by the rapid fermentation method according to any one of claims 1 to 9 for fermentation.

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