66 results about "Beer industry" patented technology

The invention discloses a production method of a turbid type white beer with high yeast survival rate, and belongs to the technical field of beer brewing. The basic process flow includes saccharification, fermentation, wine storage and filling. One process adopts 12-16 DEG C medium-low temperature top fermentation and an aseptic cold filling technology; the other process adopts 18-22 DEG C high-temperature top fermentation and comprises that a high-survival-rate yeast Safale F2 and a carbon source are added in the filling stage for carrying out secondary fermentation in a bottle. The yeast contents in the obtained products are respectively 4-10*10<6> and 5-15*10<6>/mL, and the living yeast ratios of the products respectively stored for 3 months and 8 months at the room temperature are not less than 60%. Based on a traditional white beer process of Bavarian German, the production method is applicable in domestic beer industry equipment current situations, and maintains the yeast quantity and survival rate higher than those of similar products at home and abroad and the relatively long product shelf life based on maintaining a characteristic ester aroma and lilac harmonious flavor.

The invention relates to a protein attractant for Bactrocera dorsalis Hendel and a preparation method thereof. The protein attractant for the Bactrocera dorsalis Hendel is prepared by blending hydrolyzed protein solution and methyleugenol, and the hydrolyzed protein solution is produced by adopting a byproduct of beer industry, namely waste beer yeast. Indoor bioassay results show that the attraction rate of a product on the Bactrocera dorsalis Hendel can averagely reach 71.7 percent, wherein the attraction rates on females and males are 58.3 percent and 85.0 percent respectively. The attractant and the method have the advantages of simple production technology, rich raw materials and the like; and the product has attraction effect on male and female adult insects of the Bactrocera dorsalis Hendel, has no pollution to the environment at the same time, is nontoxic to people and other beneficial insects, and has excellent application prospect.

The invention discloses a method for carrying out laser-micro-engraving marking anti-counterfeiting identification code on the inner surface of a transparent or translucent container. In the method, laser-micro-engraving and a computer point cloud software system are utilized to carry out point cloud process on an anti-counterfeiting identification code; a computer marking software system controls a vibrating mirror and the10ns grade laser beam of a 532nm green laser to act on the surface of a transparent or translucent container according to a point cloud file so that the anti-counterfeiting identification code is marked on the inner surface of the transparent or translucent container, wherein the laser beam of the 532nm green laser has high pulse peak value power and high frequency of pulse laser beam. An anti-counterfeiting identification code is internally engraved on the surface of a glass winebottle, so the laser-micro-engraving marking anti-counterfeiting identification code is never worn. The invention has simple and compact structure, high laser-micro-engraving speed, is suitable for various transparent and colorful glass winebottles, and can be widely applied to laser-micro-engraving marking of winebottles in production lines of distilled spirit, red wine or beer industries.

The present invention discloses one new kind of beta-glucanase, its coding gene, recombinant plasmid containing the coding gene and recombinant strain, and the preparation process and application in feed industry of the recombinant beta-glucanase. One new beta-glucanase gene is separated and cloned from bacillus Paenibacillus sp.F-40, and one expression plasmid capable of expressing the recombinant beta-glucanase in yeast cell is constituted. The beta-glucanase of the present invention has effect of decomposing beta-1, 3 bond and beta-1, 4 bond in beta-glucan, high specific activity, excellent heat stability and pH stability and other advantages, and may be applied in feed industry and beer industry.

The invention discloses bottle erecting equipment which comprises a bottle feeding device, a conveying belt, a bottle charging device, a bottle erecting device and a bottle discharging device, wherein the outlet of the bottle mounting device corresponds to the part above the input end of the conveying belt, the output end of the conveying belt corresponds to the input end of the bottle charging device, the output end of the bottle charging device corresponds to the input end of the bottle erecting device, and the output end of the bottle erecting device is arranged on the bottle discharging device. The bottle erecting equipment has the advantages that bottles in gunny bags or other packaging materials can be directly poured into the equipment to realize the purpose of automatically erecting bottles so as to directly enter production lines; the equipment has high working efficiency, low workload, low bottle breaking rate, small occupied space and flexible arrangement; and the equipment is not only suitable for the beer industry but also can be used for other industries using bottle packages.

The invention relates to a method for preparing superfine silica gel powder with high adsorptive value and adjustable pore volume, which is mainly used for preparing the superfine silica gel powder with high adsorptive value and adjustable pore volume. The preparation method mainly comprises the following steps: adopting a sulfuric acid solution and a sodium silicate solution as raw materials, adding an auxiliary agent into the sulfuric acid solution and the sodium silicate solution respectively, granulating the obtained product into gel particles after synthesis reaction, placing the gel particles into an aging tank, adding an aging agent for aging, adopting an acid modifier to perform acid treatment on the gel particles, and preparing the superfine silica gel powder with high adsorptive value and adjustable pore volume after the processes of washing, drying, crushing and classifying. The average pore diameter of the prepared superfine silica gel powder with high adsorptive value and adjustable pore volume is between 5 and 30 nanometers; the iron content (as calculated by Fe2O3) is less than 10 ppm; and the content of heavy metals (as calculated by plumbum) is less than 8 ppm. The product is mainly used as a molecular sieve carrier in the petrochemical industry, an adsorbent in the beer industry, and a glidant in the medicine industry.

The invention discloses a bottle sorting machine which solves the problems of great labor consumption, high labor intensity, low production efficiency and high cost found in the sorting process before washing the old bottles in the current beer industry; the bottle sorting machine has the advantages of simple structure, convenient application, reducing the labor intensity effectively, improving the production efficiency and saving enterprise cost. The bottle sorting machine is characterized in that the bottle sorting machine includes a bottle feeding device; the lower part of the bottle feeding device is connected with a power device; meanwhile, the bottle feeding deivce is connected with a speed adjusting device; the rear end of the bottle feeding device is connected with a bottle falling device; the bottle falling device is connected with a bottle pushing device.

The invention discloses a high speed beer trademark glue. The high speed beer trademark glue comprises, by mass, 25 to 35 parts of polyvinyl alcohol, 230 to 260 parts of water, 30 to 50 parts of starch mixed with water, 7 to 8 parts of formaldehyde, 4.5 to 5.5 parts of urea, 2.5 to 3.5 parts of caustic soda flakes and 5 to 7 parts of hydrochloric acids. The high speed beer trademark glue has the advantages that the adhesion effect is good during usage, the appearance is attractive, the formula is simple, the practicability is high, and the high speed beer trademark glue is suitable for being widely used in the beer industry.

The invention discloses donkey-hide glue plasmogen beer beverage and preparation technology thereof. The donkey-hide glue plasmogen beer beverage is prepared in a way that donkey-hide glue juice is added in the process of resting of proteins for producing plasmogen beer. Kinds of proteases contained in malts are used for proper enzymolysis of donkey-hide glue, so not only the absorption and the utilization by human bodies are facilitated but also the fermentation is facilitated. The dosage of donkey-hide flue juice is 2.5g to 5.0g per kg malts. The production technology is simple and feasible and is suitable for the micro self-brewing beer industry. The donkey-hide glue plasmogen beer not only keeps the original style of beer but also contains functional composition of the donkey-hide glue, has certain donkey-hide glue healthcare function, is health beverage containing nutrition of animal and plant proteins (containing peptide and amino acid) and can improve body immunity when proper amount of the donkey-hide glue plasmogen beer beverage is drunk. The donkey-hide glue plasmogen beer can increase varieties and designs of the plasmogen beer market and has wide market prospect.

The invention belongs to a method for predicting flavor fresh-keeping period of beers. The method is a prediction method based on sensory evaluation, and the method employs fresh beer as a sample, and sensory evaluation is performed after the fresh beer is subjected to accelerated ageing processing. Through a prediction model established in the method, the evaluation score of the sample is converted into the flavor fresh-keeping period of the beer. Compared with conventional sensory evaluation methods, the method is relatively rapid and convenient, and the predicted beer fresh-keeping period is good in reliability, and the method is suitable for popularization in beer industry.

The invention discloses a biological enhanced brewery wastewater biotreatment device, which comprises an adjusting tank (1), a hydrolytic-acidification tank (2), a sequencing batch reactor (SBR) reaction tank (3) and a disinfection tank (4) sequentially, wherein the adjusting tank is connected with the hydrolytic-acidification tank through a submersible sewage pump water inlet device; wastewater automatically flows in the hydrolytic-acidification tank and the SBR reaction tank through an overflow weir (14) and a guide pipe (15) by means of gravity; effluent of the SBR reaction tank flows into the disinfection tank through a decanter (11) and is disinfected by ultraviolet rays, and disinfected effluent reaches the standard and then is discharged; the hydrolytic-acidification tank and the SBR reaction tank are provided with fillers and aeration devices; oxygen is supplied by a blower; and the overflow weir is arranged in the hydrolytic-acidification tank. Effluent of the SBR reaction tank flows into the disinfection tank through the decanter and disinfected effluent reaches the standard and then is discharged. The brewery wastewater is treated by an anaerobic-aerobic process, and the device has the characteristics of stable running, simple operation, high treatment efficiency, low sludge yield and the like.

The invention discloses a detergent for a beer industry and a preparation method of the detergent. The detergent comprises the following components by weight percentage: 2.0%-3.5% of marine organism degerming agent, 3.0-5.0% of coconut oil fatty acid diethanol amide, 5.0-7.0% of fatty alcohol polyvinyl ether, 10.0-13.0% of ethylenediamine tetraacetic acid tetrasodium, 2.0-3.0% of sodium hydroxide, 0.5-1.5% of sodium metasilicate, and the balance of water. The detergent for the beer industry can effectively remove protein, oil and fat, fat granules, dry yeast, a beer stone, hop resin and mineral substances that are attached on a beer fermentation cylinder and a pipeline, and can kill various bacteria such as microzyme, mould and escherichia coli.

The invention relates to a method for producing acid xylanase from whey powder. The method comprises the following steps of: culturing a strain in a shaking flask by taking trichoderma reesei as an original strain; performing primary seed culturing; performing secondary seed culturing; fermenting; performing primary filtration; performing secondary filtration; performing ultrafiltration and condensation; testing and blending; performing fine filtration and filling so as to obtain food grade liquid enzyme; drying and smashing a food grade liquid acid xylanase product by taking starch or bulked starch as an absorptive carrier so as to obtain a food grade solid acid xylanase preparation product; and spray-drying and smashing the food grade liquid acid xylanase product so as to obtain the food grade solid acid xylanase preparation product. The acid xylanase production process is simple, fast in strain reproduction, high in contaminated microbe resistance, and has short period, high equipment utilization ratio and low cost; and the obtained xylanase product has high activity. The xylanase, cellulose and beta-glucanase in the product have coordinated component content proportion and the product is most suitable for feed industry and beer industry.

The invention discloses a prediction method of beer flavor refreshing time.The method comprises the following steps that 1, the concentration of various aldehydes in beer samples in different storage time intervals is determined, scoring is conducted on an aging flavor through wine tasting, and the contribution rate of the aldehydes on aging is calculated; 2, normalization data of initial concentration of the aldehydes of the newly filled finished product beer samples of different batches and normalization data of variable quantity of the concentration of the aldehydes under the strengthen condition are calculated, and aging indexes of the beer samples of different batches are calculated; 3, the refreshing time of the beer samples of different batches is calculated, fitting is conducted on the refreshing time of the beer samples of different batches and the corresponding aging indexes, a fitting formula is obtained, the newly filled finished product beer samples are taken, the second step is repeated, and according to the fitting formula obtained in the third step, the refreshing time of the beer samples can be obtained.According to the prediction method of the beer flavor refreshing time, prediction is conducted on the refreshing time of the beer flavor on the basis of the aldehydes, the result is reliable, and the prediction method is suitable for promotion in beer industry.

The invention provides a process for producing jujube beer. The method comprises the following steps: pretreating gold thread jujube to extract jujube juice; mixing the jujube juice with saccharified wort, throwing the mixture into a boiler for boiling and shaping, wherein the additional proportion of the jujube juice is 40 percent; throwing the jujube juice into a whirlpool tank for precipitating and separating; throwing the jujube juice into a fermenting tank through a thin-plate heat exchange system, adding pure beer yeast into the jujube juice for low temperature fermenting; double filtering the mature beer through a frame diatomaceous earth filter and a fine filter; and packaging the beer to obtain a finished product. The jujube beer produced by the jujube beer production process realizes perfect combination of gold thread jujube and beer, truly maintains various nutrient components of the jujube and various characteristics of beer, and meets the requirement of consumers on modern products either from a sensing angle or a nutrition angle. The appearance of the jujube beer fills the blank of national beer industry, and is continuity and innovation of technical development in the beer industry.

The invention relates to a device for storing anaerobic granular sludge and a method thereof, particularly to a device for storing anaerobic granular sludge in beer industry wastewater treatment and a method thereof. The invention solves the problems of the prior anaerobic granular sludge technique, including complex process, high cost, reduced treatment specificity of original granular sludge, and high mortality rate and remarkably reduced activity of anaerobic granular activated sludge fed into a target anaerobic device. The sludge outlet port of a sludge inlet pipe of the inventive device communicates with a sludge inlet port at the top of the tank, and the sludge outlet port at the bottom of the tank communicates with the sludge inlet port of the sludge outlet pipe. The storage method comprises the steps of: storing the anaerobic granular sludge used in the beer wastewater treatment process in the inventive anaerobic granular sludge storage device, introducing nutrient solution, and storing. The inventive device has the advantages of simple structure, small floor area, and flexible application manner. The inventive method retains the treatment specificity and original activity of the granular sludge; and has the advantages of high survival rate, simple process, low cost, convenient application, and applicability to industrial production.

The invention discloses a foamed brick prepared from beer industry wastes. The invention is characterized in that the foamed brick is prepared from the following raw materials in parts by weight: 60-70 parts of waste glass, 20-30 parts of beer waste sludge, 10-20 parts of brewer's grain, 5-10 parts of quicklime, 1-2 parts of calcium lactate, 2-4 parts of sodium cocoyl isethionate, 1-2 parts of xanthan gum, 0.5-1 part of sodium metasilicate, 2-4 parts of sodium tripolyphosphate, 0.5-1 part of glycerin monostearate, 0.2-0.4 part of sodium oleoylmethyltaurate, 0.5-1 part of polyvinyl alcohol, 2-4 parts of modifying assistant and 50-60 parts of water. By recycling the brewery wastes, the foamed brick has favorable appearance and performance, can relieve the problem of brewery pollution, is energy-saving and environment-friendly, lowers the cost, and has higher environmental and economic benefits.

The invention discloses a wheat beer brewing method capable of reducing higher alcohol content, and belongs to the technical field of wine brewing. By combining two technical means of increasing saccharification blanking temperature and increasing number of full-tank yeasts, the invention provides the beer brewing method which can reduce the content of higher alcohols in beer and has low influenceon the comfort of consumers. The content of higher alcohols in the wheat beer obtained by the method is 60-80% of that of higher alcohols obtained by a traditional brewing process; therefore, the method reduces the feeling of getting drunk after drinking caused by too high higher alcohols of the wheat beer, improves the drinkability and comfort of the wheat beer, improves the quality of the wheatbeer, and is suitable for popularization and application in the beer industry.

The invention discloses a method for extracting beta-amylase from potato cell tissues. The method comprises: cleaning and crushing raw materials, centrifugally separating slurry residue, selling wet residue obtained after centrifugal separation, performing cyclone separation and suction filtration on serum, performing adsorption bleaching and filtration on a clear solution obtained after suction filtration, and finally adopting membrane separation technology to extract beta-amylase products from the filtered clear solution. The beta-amylase obtained by the method has the advantages of non-pollution, good color and luster, low cost and so on, is superior enzyme preparation for producing foodstuffs, can be widely applied in the beer industry and the malt syrup industry, and is a most ideal malt product. The method extracts the beta-amylase from waste liquid generated by production of sweet potato starch, changes the waste liquid polluting the environment into valuable substances, becomes a type of recycling economy, and has obvious economic benefit and social benefit.

The invention discloses a Saccharomyces carlsbergensis strain with improved variety of tolerance to the beer fermentation environment through cell wall modification, and the strain is preserved in the China Center for Type Culture Collection on Jan, 9, 2012, and has a preservation number CGMCC No.7114. The strain has improved cell wall structure and gains tolerance to high ethanol concentration, high temperature and high osmotic pressure, and has better fermentation efficiency in high concentration fermentation; and the obtained fermented beer is more delicate and whiter. The strain is obtained by traditional UV mutagenesis, and has very good application prospect in beer industry.

The present invention relates to the acidic cleaning in the beer industry, and more particularly an improved process for acidic cleaning of the various elements and vessels that are used in the preparation of beer and other and other related fermented beverages, said cleaning being carried out by using a formulation comprising at least one alkane sulphonic acid.

The invention discloses a beer fermentation tank, and belongs to chemical equipment. The beer fermentation tank comprises a tank body, a stirrer is arranged in the tank body, and a heat-preserving layer is arranged on the outer side of the tank body. The beer fermentation tank is characterized by comprising a circulating pump and a plate-type heat exchanger, wherein the bottom of the tank body is connected with the circulating pump through a liquid outlet pipeline, the upper portion of the tank body is connected with the plate-type heat exchange through a circulating pipeline, the circulating pump is connected with the plate-type heat exchanger through a middle pipeline, the bottom of the tank body is provided with a liquid outlet valve, the front portion and the rear portion of the circulating pump are respectively provided with a valve, and the circulating pipeline is provided with a liquid inlet valve. According to the beer fermentation tank, the circulating pump and the plate-type heat exchanger are adopted, the cooling speed is high, heat exchange efficiency is high, and production requirements of the beer industry are met.

The invention discloses a novel beer preparation process. Mixtures of soybean peptide and carbohydrate serve as beer raw materials, and the novel beer preparation process comprises the following steps: 10, mixing the beer raw materials with water for preparing a liquid mixture; 20, adding hops to the liquid mixture, and conducting boiling for a period of time; 30, filtering away thermal coagula generated in the liquid mixture obtained after boiling, and then conducting cooling; 40, injecting the liquid mixture which is cooled into a fermentation tank, introducing beer yeast for conducting fermentation, controlling the fermentation degree of the fermentation raw materials within the range from 60% to 75%, and obtaining beer. According to the novel beer preparation process, soybean peptide and various carbohydrate are used for substituting carbon sources and nitrogen sources in malt, the situation of dependence on malt in the beer industry at present can be changed, the novel preparation process is designed out according to raw material characteristics, so that beer production cost is remarkably lowered, in addition, quality of the beer which is produced out can be guaranteed, mouthfeel is pure, and obvious beer fragrance is obtained.

The present invention relates to a new-type health beer-dietary fibre beer and its production process, also relates to application of dietary fibre in beer industry. It is characterized by that in the course of conveying beer into kieselguhr filter it utilizes polyglucose addition tank to add the functional food polyglucose (a water-soluble dietary fibre) in the beer, and the controlled concentration of polyglucose in the dietary fibre beer is 0.7%, after the above-mentioned material is conventionally packaged so as to obtain the invented dietary fibre beer.