Method for accelerating sedimentation of yeast in beer fermentation liquor

Abstract

The invention provides a method for accelerating sedimentation of yeast in beer fermentation liquor, and belongs to the technical field of beer production. Introducing carbon dioxide gas into the beer after fermentation through a 20-micron titanium nano aeration head, and controlling the flow rate of carbon dioxide and the ventilation time. Results show that after ventilation for 24 hours, the settling velocity of the yeast in the beer can be effectively increased, the sedimentation time of the yeast is shortened, the utilization rate of equipment is increased, and the filtered wine loss of beer post-treatment is reduced, and the method is suitable for Al and Ratagon yeast, is simple and easy to operate, and does not need to additionally increase equipment investment.

Description

Technical Field

[0001] The present invention provides a method for accelerating the sedimentation rate of yeast in beer fermentation broth, belonging to the technical field of beer production. Background Art

[0002] After the beer fermentation is completed, the main suspended substance in the fermentation broth is beer yeast. To ensure the abiotic stability of beer, it is necessary to separate the yeast in time. For powdery yeast and weakly aggregating yeast, the number of yeast cells often remains at (10 - 20)×10 6 cells / mL after the secondary fermentation, and the sedimentation speed is very slow, about in the range of 1.5μm / s - 3.7μm / s. Therefore, it often takes a long time (more than 1 week) to form a precipitate by relying on the natural sedimentation of cells, resulting in easy aging and low activity of yeast, affecting the discharge of yeast sludge and the recycling of yeast, and further affecting the secondary fermentation process and even the next fermentation. At the same time, it also causes difficulties in post-treatment filtration, increasing wine loss and production costs.

[0003] To improve the sedimentation efficiency of yeast, beer production enterprises often add electrolytes, flocculants or coagulants that do not have an obvious impact on the sensory and physical - chemical indexes of beer to the beer fermentation broth before filtration to enhance the aggregation of yeast cells, or first use a high - speed centrifuge to sediment part of the yeast and then perform filtration. However, this method has high requirements for equipment oxygen - isolation technology and large equipment investment. For small - scale craft brewing enterprises, the production cost is too high and it is not easy to implement. Summary of the Invention

[0004] To solve the problems of the existing technology, the present invention provides a method for accelerating the sedimentation of yeast in beer fermentation broth. Connect a titanium - nano aeration head to the wine outlet, and introduce carbon dioxide into the fermented beer. Control the flow rate and ventilation time of carbon dioxide. It can effectively improve the sedimentation speed of ale or lager yeast in beer, reduce the yeast sedimentation time, improve the utilization rate of fermentation equipment, reduce production costs, is simple and easy to operate, and is suitable for quickly sedimenting yeast cells in beer fermentation broth before filtration.

[0005] The present invention is realized through the following technical solutions:

[0006] The present invention provides a method for increasing the sedimentation speed of yeast in beer. Connect a ventilation fitting at the wine outlet of the fermentation tank, and introduce carbon dioxide into the fermented beer. Carbon dioxide can remove the impurities attached to yeast cells and change the charge balance on the surface of yeast cells, thereby accelerating the sedimentation of yeast in beer. Therefore, by controlling the flow rate and time of carbon dioxide, the sedimentation speed of yeast in beer can be increased.

[0007] In the above - mentioned technical solution, further, the step of connecting the ventilation fitting includes:

[0008] (1) The wine outlet is connected to a 90° quick-connect elbow, and the pipeline sight glass is installed on the 90° quick-connect elbow.

[0009] (2) Install the aeration head inside the pipeline sight glass, and connect the other end to a carbon dioxide gas cylinder with an air pipe.

[0010] (3) Open the wine outlet valve, and the beer fermentation liquid flows out from the wine outlet, immersing the aeration head completely in the beer fermentation liquid.

[0011] Use the aeration head to disperse the carbon dioxide gas introduced into the beer fermentation tank, so that the carbon dioxide can fully contact the yeast suspended in the beer fermentation liquid.

[0012] In the above technical solution, further, before connecting the ventilation fittings, discharge the yeast mud deposited at the bottom of the beer fermentation tank through the sewage outlet. The specific steps are as follows: Slowly open the sewage outlet valve, and the valve opening should not be too large.

[0013] In the above technical solution, further, in step (1), the 90° quick-connect elbow is installed downward to ensure that the aeration head is always immersed in the beer fermentation liquid during the carbon dioxide inflation process.

[0014] In the above technical solution, further, in step (1), the pipeline sight glass is a straight-through pipeline sight glass with a total length of 148.5 mm and a window inner diameter of 35.2 mm.

[0015] In the above technical solution, further, in step (2), the aeration head is a titanium nano-aeration head with a length of 77.4 mm and a pore diameter of 2 - 20 μm.

[0016] In the above technical solution, further, the aeration head is provided with an aeration head valve.

[0017] In the above technical solution, further, in step (2), the carbon dioxide gas cylinder is a carbon dioxide gas cylinder with a flow meter. Adjust the flow meter switch to control the carbon dioxide flow rate for inflating the beer fermentation liquid, and the range of the flow meter is 0 - 1.5 L / min.

[0018] In the above technical solution, further, the introduced carbon dioxide pressure is 0.1 - 0.2 MPa.

[0019] In the above technical solution, further, the carbon dioxide flow rate is controlled at 0.5 - 1.5 L / min.

[0020] In the above technical solution, further, the carbon dioxide ventilation time is controlled at 5 - 90 s.

[0021] In summary, the present application has the following beneficial effects:

[0022] 1. The present invention accelerates the sedimentation of yeast in beer by introducing carbon dioxide, reducing the yeast sedimentation time. This method is applicable to both ale and lager yeasts. Under optimal conditions, 24 hours after the introduction of carbon dioxide ends, the sedimentation rates of ale and lager beer yeasts reach 42.02% and 25.93% respectively, accelerating the sedimentation rate of beer yeast and improving the clarity of beer.

[0023] 2. Introducing carbon dioxide can remove some impurities attached to the yeast, facilitate yeast collection, reduce the beer loss during subsequent filtration, and lower costs.

[0024] 3. This method improves the equipment utilization rate, does not require additional equipment investment, and is simple and easy to operate. Brief Description of the Drawings

[0025] Figure 1 It is a schematic structural diagram of an embodiment mode of the present invention;

[0026] In the figure: 1, beer outlet; 2, beer outlet valve; 3, 90° quick-connect elbow; 4, pipeline sight glass; 5, titanium nano aeration head; 6, titanium nano aeration head valve; 7, gas pipe interface. Detailed Embodiment

[0027] The technical solution of the present invention will be further explained below through embodiments in conjunction with the drawings, but the protection scope of the present invention is not limited by any form of the embodiments.

[0028] In the following embodiments, the ale beer fermentation broth and lager beer fermentation broth are prepared with reference to "Beer Industry Handbook" (Guan Dunyi, China Light Industry Press, 2007).

[0029] Embodiment 1

[0030] As Figure 1 shown, the present invention provides a method for improving the sedimentation rate of yeast in beer, including the following steps:

[0031] (1) Discharge the yeast mud deposited at the bottom of the beer fermentation tank through the sewage outlet;

[0032] (2) Connect the 90° quick-connect elbow 3 to the beer outlet 1; among them, the 90° quick-connect elbow 3 is installed downward;

[0033] (3) Install the straight-through pipeline sight glass 4 on the 90° quick-connect elbow 3; among them, the total length of the straight-through pipeline sight glass 4 is 148.5 mm, and the inner diameter of the sight window is 35.2 mm;

[0034] (4) Install the 20μm titanium nano aeration head 5 into the straight-through pipeline sight glass 4; among them, the length of the titanium nano aeration head 5 is 77.4 mm; a titanium nano aeration head valve 6 is provided on the titanium nano aeration head to control the entry of carbon dioxide gas;

[0035] (5) Connect a carbon dioxide gas cylinder with a flow meter to the titanium nano aeration head 5 through a gas pipe via a gas pipe interface 7;

[0036] (6) Open the outlet valve 2, and the beer fermentation liquid flows out from the outlet 1, and completely immerse the titanium nano aeration head 5 in the beer fermentation liquid;

[0037] (7) Adjust the flow meter switch to control the carbon dioxide flow rate to inflate the beer fermentation liquid; wherein, the introduced carbon dioxide pressure is 0.2 MPa; the carbon dioxide flow rate is controlled at 0.5 - 1.5 L / min; the carbon dioxide ventilation time is controlled at 5 - 90 s.

[0038] Example 2

[0039] Using the method of Example 1, in this example, carbon dioxide is introduced into the ale beer fermentation liquid: control the carbon dioxide flow rates at 0.5, 1.0, and 1.5 L / min, and the ventilation times are respectively controlled at 5, 15, 30, 60, and 90 s. After 24 h, use a hemocytometer to detect the number of yeasts in the beer. The measured results are shown in Table 1.

[0040]

[0041] Table 1 is a graph showing the change in the yeast sedimentation rate of ale beer in Example 2 of the present invention when carbon dioxide is introduced at different flow rates and times;

[0042] Table 1 Yeast sedimentation rate (%) after introducing carbon dioxide into the ale beer fermentation liquid

[0043]

[0044] As can be seen from Table 1, when carbon dioxide is introduced into the ale beer fermentation liquid, the sedimentation rate of yeasts increases after 24 h. When the carbon dioxide introduction time is 30 s and the flow rate is 1.0 L / min, the yeast sedimentation rate in the ale beer fermentation liquid is the highest, which is 42.02%.

[0045] Example 3

[0046] Using the method of Example 1, in this example, carbon dioxide is introduced into the lager beer fermentation liquid: control the carbon dioxide flow rates at 0.5, 1.0, and 1.5 L / min, and the ventilation times are respectively controlled at 5, 15, 30, 60, and 90 s. After 24 h, use a hemocytometer to detect the number of yeasts in the beer. The measured results are shown in Table 2.

[0047]

[0048] Table 2 is a graph showing the change in the yeast sedimentation rate of lager beer in Example 3 of the present invention when carbon dioxide is introduced at different flow rates and times.

[0049] Table 2 Yeast sedimentation rate (%) after carbon dioxide is introduced into the lager beer fermentation broth

[0050]

[0051] As can be seen from Table 2, when carbon dioxide is introduced into the lager beer fermentation broth, the sedimentation rate of yeast increases after 24 h. When the carbon dioxide introduction time is 90 s and the flow rate is 0.5 L / min, the yeast sedimentation rate in the lager beer fermentation broth is the highest, at 25.93%.

Claims

1. A method for improving the sedimentation rate of yeast in beer fermentation broth, characterized in that, Connect an aeration fitting at the beer outlet of the fermentation tank, and introduce it into the beer after the carbon dioxide fermentation is completed, controlling the carbon dioxide flow rate and time.

2. The method for improving the yeast sedimentation rate in beer according to claim 1, wherein: The steps of connecting the aeration fitting include: (1) Connect the beer outlet to a 90° quick-connect elbow, and install a pipeline sight glass on the 90° quick-connect elbow; (2) Install an aeration head inside the pipeline sight glass, and connect the other end to a carbon dioxide gas cylinder with a gas pipe; (3) Open the valve at the beer outlet, and the beer fermentation liquid flows out from the beer outlet, completely immersing the aeration head in the beer fermentation liquid.

3. A method for improving the sedimentation rate of yeast in beer according to claim 2, characterized in that: In step (1), the 90° quick-connect elbow is installed downward.

4. A method for improving the sedimentation rate of yeast in beer fermentation broth according to claim 1, characterized in that: The aeration head is a titanium nano-aeration head with a pore size of 2 - 20 μm.

5. A method for improving the sedimentation rate of yeast in beer fermentation broth according to claim 1, characterized in that: The carbon dioxide flow rate is controlled at 0.5 - 1.5 L / min.

6. A method for improving the sedimentation rate of yeast in beer fermentation broth according to claim 1, characterized in that: The carbon dioxide aeration time is controlled at 5 - 90 s.

7. A method for improving the yeast sedimentation rate in beer fermentation broth according to claim 1, characterized in that: The pressure of the introduced carbon dioxide is 0.1 - 0.2 MPa.

8. A method for improving the yeast sedimentation rate in beer fermentation broth according to claim 1, characterized in that: Before connecting the aeration fitting, discharge the yeast mud deposited at the bottom of the beer fermentation tank through the sewage outlet.

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