CN101220324A - Direct ferment wine brewing technique of weak wort - Google Patents
Direct ferment wine brewing technique of weak wort Download PDFInfo
- Publication number
- CN101220324A CN101220324A CNA2007101922410A CN200710192241A CN101220324A CN 101220324 A CN101220324 A CN 101220324A CN A2007101922410 A CNA2007101922410 A CN A2007101922410A CN 200710192241 A CN200710192241 A CN 200710192241A CN 101220324 A CN101220324 A CN 101220324A
- Authority
- CN
- China
- Prior art keywords
- wheat juice
- weak
- concentration
- adjusted
- weak wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a direct fermentation technology of a weak wort, which has the advantage that the invention can fully recycle the weak wort under the premise of ensuring the physical and chemical indicators and the taste of beer, thereby improving the utilization rate of the raw materials, simultaneously alleviating the treatment pressure of waste and sewage, reducing the production cost of beer and achieving the effects of improving production capability, saving investment and protecting the environment.
Description
Technical field
The present invention relates to a kind of technology of recycling of weak wheat juice, the technology of utilizing weak wheat juice to come the direct fermentation beer brewing specifically.
Background technology
Brewage comprises a series of complex physical biochemical reaction processes, mainly comprise the stages such as the preparation of wheat juice, beer fermentation, clarify beer and filtration, beer packed, wherein the preparation of wheat juice comprises operations such as raw material saccharification, the filtration of wheat wine with dregs and Wort boiling, in these processes, starch in Fructus Hordei Germinatus and the rice and protein transduction change into the material that yeast can ferment and utilize, then with wheat juice under the effect of the contained enzyme of cereuisiae fermentum system, fermentation produces alcohol and carbonic acid gas and a series of fermentation byproduct.But in 28 industries of grocery trade, brewage is that resource consumption is bigger, is again the more industry of waste discharge, and for a long time, high investment, high flow rate, low output are perplexing the development of beer enterprise.
In the wheat juice preparation section of beer production, the slubbing wort concentration that normal wheat wine with dregs filters out is at 22-28 ° of P, still have a certain amount of extract remain in the filtering layer wheat poor in, water will residual extract washes out wheat juice a little less than the wheat juice common name that is lower than 5 ° of P of gained.If weak wheat juice is not reclaimed, at first be that utilization ratio of raw materials descends, increase the cost of beer, produced simultaneously waste increases sewage disposal running cost to the environmental improvement pressure boost, is unfavorable for environmental protection.
But by the relevant report of inquiry, beer industry generally has following several to the approach of weak wheat juice utilization at present:
1) the weak wheat juice that will retrieve is used for being used as the water that feeds intake of following batch rice, be used in the adjunce copper, this method shortcoming is that the adjunce copper water consumption that feeds intake is limited, the weak wheat juice that is reclaimed that at all can't feed intake go up batch exhausts, and weak wheat juice storage labor intensive material resources, therefore final weak wheat juice can't all utilize on the contrary and increase cost because of storage.
2) the weak wheat juice that will retrieve directly as following batch feed intake wash poor water; This method shortcoming is that Shang batch weak wheat juice and the wheat residual nutritive substance concentration in poor differs too little, nutritive substance the rate that washes out low, the aldehydes matter that some during wheat is poor influence beer taste is often washed out in a large number has a strong impact on beer quality.
Summary of the invention
The objective of the invention is to provide wheat juice a little less than a kind of direct utilization to brewage the direct fermentation technology of the good beer of taste quality for the shortcomings and deficiencies that overcome prior art.
For achieving the above object, technical scheme of the present invention is to comprise following operation:
A, weak wheat juice recovery process: after normal wheat wine with dregs filters out slubbing wheat juice, the more poor washing trough of filtering layer wheat is obtained weak wheat juice; This process will guarantee to after the normal washing trough remain in the filtering layer wheat in poor nutritive substance fully reclaim, raw material is fully used, through this process can satisfy the filtering layer wheat poor in residual concentration less than 1 ° of P.
B, wort concentration are adjusted operation: the concentration in the weak wheat juice of retrieving is adjusted, made that adjusted wort concentration is 15-19 ° of P; This process is added nutritive substances such as syrup in weak wheat juice, weak wheat juice is carried out concentration levelling check and correction, guaranteed yeast-leavened carbohydrate requirement, the ethanol concn of the feasible beer of producing reaches commercially available requirement, but also make full use of fermentor tank, effectively controlled cost.
C, carbon-nitrogen ratio and trace element thereof are adjusted operation: adding yeast nutritire salt again in the weak wheat juice of over-richness adjustment, making the concentration of the amino nitrogen in the adjusted weak wheat juice greater than 200ppm; This process is guaranteed amino nitrogen and the trace element that yeast fermentation is required, but also the generation of high base alcohol in the yeast fermentation process is reduced, and has guaranteed the quality of beer.
D, boil, cool off, ferment, filter operation: treating wherein that the clarification filtration thing also will adsorb aldehydes matter wherein makes its concentration be no more than 90ppm.This process will repeatedly be washed the poor aldehydes matter that enters into weak wheat juice and is adsorbed out at finished beer because of the filtering layer wheat is poor, further improved the mouthfeel and the quality of beer.
Further be provided be described wort concentration adjust the reducing sugar in the syrup that is added in the operation process concentration greater than 72%, 24 hour limit fermentation degree greater than 80%.
Further being provided with is that described wort concentration is adjusted operation for add slubbing wheat juice in the weak wheat juice of retrieving, and the concentration of this slubbing wheat juice is 22-28 ° of P.This setting also can also be that described wort concentration is adjusted operation for add malt syrup in the weak wheat juice of retrieving, dry substance concentration is greater than 80% in this malt syrup, wherein the concentration of reducing sugar is greater than 72%, and 24 hours limit fermentation degree of this malt syrup are greater than 80%.This setting also can also be that described wort concentration is adjusted operation for to add slubbing wheat juice and malt syrup together in the weak wheat juice of retrieving.
Further be provided with is in the described weak wheat juice recovery process the poor washing trough of filtering layer wheat to be at least more than twice.
Advantage of the present invention is; the beer basically identical that the beer that the present invention produces is brewageed at physical and chemical index, mouthfeel and normal wheat juice; and weak wheat juice fully recycled; improved utilization ratio of raw materials; alleviate simultaneously waste, sewage improvement pressure, reduced beer production cost, reach and improve production capacity, save the effect that investment and environment protection develop simultaneously.
Figure of description
The process flow sheet of Fig. 1 specific embodiment of the invention 1
The process flow sheet of Fig. 2 specific embodiment of the invention 2
The process flow sheet of Fig. 3 specific embodiment of the invention 3
Embodiment
Embodiment 1
The specific embodiment of the present invention as shown in Figure 1 comprises following operation:
A, weak wheat juice reclaim: normally washing on the poor basis, increase again wash for 2 times poor, with guarantee wheat poor in residual sugar less than 1 ° of P, be the microbiological indicator that guarantees weak wheat juice, the weak wheat juice of recovery will be stored in 85 ° temporary storage tank.
B, concentration adjustment: in the weak wheat juice of retrieving, add malt syrup, make that adjusted weak wort concentration is 15-19 ° of P, the malt syrup dry matter content of used malt syrup is greater than 80%, and the concentration of reducing sugar is greater than 72% in the malt syrup dry-matter, and 24 hours limit fermentation degree of this malt syrup are greater than 80%.
C, carbon-nitrogen ratio and trace element thereof are adjusted operation: adding yeast nutritire salt again in the weak wheat juice of over-richness adjustment, making the concentration of the amino nitrogen in the adjusted weak wheat juice greater than 200ppm;
D, boil, cool off, ferment, filter operation: enter through above-mentioned adjusted wheat juice and boil, promptly boiled 60 minutes under 103-105 ℃; Be cooled to 9-10 ℃ then, inoculation yeast is carried out zymamsis; Sophisticated beer filters and is canned; Also will treat aldehydes matter in the clarification filtration thing when wherein filtering adsorbs and makes its concentration be no more than 90ppm.
Embodiment 2
For another the specific embodiment of the present invention shown in Figure 22, comprise following operation:
A, weak wheat juice reclaim: normally washing on the poor basis, increase again wash for 2 times poor, with guarantee wheat poor in residual sugar less than 1 ° of P, be the microbiological indicator that guarantees weak wheat juice, the weak wheat juice of recovery will be stored in 85 ° temporary storage tank.
B, concentration adjustment: add slubbing wheat juice in the weak wheat juice of retrieving, make that the syrup concentration of adjusted weak wheat juice is 15-19 ° of P, the concentration of used slubbing wheat juice is 22-28 ° of P.
C, carbon-nitrogen ratio and trace element thereof are adjusted operation: adding yeast nutritire salt again in the weak wheat juice of over-richness adjustment, making the concentration of the amino nitrogen in the adjusted weak wheat juice greater than 200ppm;
D, boil, cooling, fermentation, clarification filtration operation: enter through above-mentioned adjusted wheat juice and to boil, promptly 103-105 ℃ was boiled 60 minutes; Be cooled to 9-10 ℃ then, inoculation yeast is carried out zymamsis; Then sophisticated beer is filtered and canned; Also will adsorb phenols when wherein filtering makes its concentration be no more than 90ppm.
Embodiment 3
The specific embodiment of the present invention 3 as shown in Figure 3 comprises following operation:
A, weak wheat juice reclaim: normally washing on the poor basis, increase again wash for 2 times poor, with guarantee wheat poor in residual sugar less than 1 ° of P, be the microbiological indicator that guarantees weak wheat juice, the weak wheat juice of recovery will be stored in 85 ° temporary storage tank.
B, concentration adjustment: in the weak wheat juice of retrieving, add malt syrup and slubbing wheat juice, make that adjusted weak wort concentration is 15-19 ° of P, the syrup dry matter content is greater than 80% in the malt syrup that is added, and the concentration of reducing sugar is greater than 72% in this syrup dry-matter, and 24 hours limit fermentation degree of this malt syrup are greater than 80%; The concentration of the slubbing wheat juice that is added is 22-28 ° of P.
C, carbon-nitrogen ratio and trace element are adjusted operation: adding yeast nutritire salt again in the weak wheat juice of over-richness adjustment, making the concentration of the amino nitrogen in the adjusted weak wheat juice greater than 200ppm;
D, boil, cooling, fermentation, clarification filtration operation: enter through above-mentioned adjusted wheat juice and to boil, promptly 103-105 ℃ 60 minutes; Be cooled to 9-10 ℃ then, inoculation yeast is carried out zymamsis; Sophisticated beer filters and is canned; Also will adsorb phenols when wherein filtering makes its concentration be no more than 90ppm.
Experimental data
The contrast of physical and chemical index data
Taste is judged result's (SQR method)
| The person of judging | Embodiment 1 product | Embodiment 2 products | Embodiment 3 products | Normal wheat juice product |
| 1 | 6.5 | 7 | 7.5 | 7 |
| 2 | 8 | 6.5 | 7.0 | 7.5 |
| 3 | 7 | 6 | 8 | 6 |
| 4 | 7 | 8 | 6.5 | 6.5 |
| 5 | 6 | 6.5 | 6.5 | 7 |
| 6 | 8 | 6 | 7 | 8 |
| 7 | 6.5 | 7 | 7.5 | 6.5 |
| Mean value | 7 | 6.71 | 7.14 | 6.92 |
By above data as can be known, the beer basically identical that the beer that the present invention produces is brewageed with normal wheat juice on physical and chemical index and taste, reclaim weak wheat juice simultaneously and return enterprise and bring considerable cost benefit, as by annual 1000 batches of recyclable weak wheat juice, wheat juice output estimation 50M a little less than every crowd
3, pol is 3 ° of P, 390 yuan/M of wheat juice unit price
3(11 ° of P meters), then annual cost savings: 390 * 1000 * 50 * 2/11=354 of saccharification is ten thousand yuan, and this saves cost for individual event, does not comprise other cost savings.After in addition weak wheat juice being reclaimed, alleviated the cost of sewage disposal in the beer production, the real realization improved production capacity, economizes on resources and protects the coordinated development of environment.
Claims (7)
1. the direct fermentation wine-making technology of wheat juice a little less than a kind is characterized in that comprising following operation:
A, weak wheat juice recovery process: after normal wheat wine with dregs filters out slubbing wheat juice, the more poor washing trough of filtering layer wheat is obtained weak wheat juice;
B, wort concentration are adjusted operation: the weak wort concentration of retrieving is adjusted, made that adjusted wort concentration is 15-19 ° of P;
C, carbon-nitrogen ratio and trace element thereof are adjusted operation: adding yeast nutritire salt again in the weak wheat juice of over-richness adjustment, making that amino nitrogen concentration is greater than 200ppm in the adjusted weak wheat juice;
D, boil, cooling, fermentation, clarification filtration operation: treating wherein that the clarification filtration thing also will adsorb aldehydes matter wherein makes its concentration be no more than 90ppm.
2. the direct fermentation wine-making technology of weak wheat juice according to claim 1 is characterized in that:
The concentration that described wort concentration is adjusted the reducing sugar in the syrup that is added in the operation process greater than 72%, 24 hour limit fermentation degree greater than 80%.
3. weak wheat juice direct fermentation wine-making technology according to claim 1 and 2 is characterized in that: described wort concentration is adjusted operation for add slubbing wheat juice in the weak wheat juice of retrieving, and the concentration of this slubbing wheat juice is 22-28 ° of P.
4. weak wheat juice direct fermentation wine-making technology according to claim 2, it is characterized in that: described wort concentration is adjusted operation for add malt syrup in the weak wheat juice of retrieving, dry substance concentration is greater than 80% in this malt syrup, wherein the concentration of reducing sugar is greater than 72%, and 24 hours limit fermentation degree of this malt syrup are greater than 80%.
5. according to the direct fermentation wine-making technology of the weak wheat juice of claim 3, it is characterized in that: described wort concentration is adjusted operation for to add slubbing wheat juice and malt syrup together in the weak wheat juice of retrieving.
6. according to the direct fermentation wine-making technology of the weak wheat juice of claim 4, it is characterized in that: described wort concentration is adjusted operation for to add slubbing wheat juice and malt syrup together in the weak wheat juice of retrieving.
7. according to the direct fermentation wine-making technology of claim 1 or 2 or 5 or 6 described weak wheat juice, it is characterized in that: in the described weak wheat juice recovery process the poor washing trough of filtering layer wheat is at least more than twice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101922410A CN101220324B (en) | 2007-12-18 | 2007-12-18 | Direct ferment wine brewing technique of weak wort |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101922410A CN101220324B (en) | 2007-12-18 | 2007-12-18 | Direct ferment wine brewing technique of weak wort |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101220324A true CN101220324A (en) | 2008-07-16 |
| CN101220324B CN101220324B (en) | 2011-07-20 |
Family
ID=39630404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101922410A Expired - Fee Related CN101220324B (en) | 2007-12-18 | 2007-12-18 | Direct ferment wine brewing technique of weak wort |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101220324B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111718812A (en) * | 2020-06-28 | 2020-09-29 | 青岛啤酒股份有限公司 | Preparation method of extra-high-concentration wort |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL2027245T3 (en) * | 2006-05-19 | 2018-12-31 | Heineken Supply Chain B.V. | A method of producing a mash extract and an apparatus for performing such method |
-
2007
- 2007-12-18 CN CN2007101922410A patent/CN101220324B/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111718812A (en) * | 2020-06-28 | 2020-09-29 | 青岛啤酒股份有限公司 | Preparation method of extra-high-concentration wort |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101220324B (en) | 2011-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101195836B (en) | Novel technique for producing manioc waste ethanol | |
| CN101648847B (en) | Composite process of fuel alcohol and edible alcohol | |
| CN109762851B (en) | Method for producing fuel ethanol and byproduct rice DDGS by processing rice | |
| CN103255092B (en) | Lactobacillus suitable for bio-acidification rice soaking and application for same | |
| CN110079430A (en) | A method of directly distilling production whiskey with beer fermentation liquid | |
| CN106591379A (en) | Alcohol production method based on comprehensive utilization of waste water | |
| CN104312836A (en) | Clean yellow wine production technology | |
| CN101880614A (en) | Method for brewing walnut wine | |
| CN115232684A (en) | High-efficiency low-consumption preparation method of high-concentration wort | |
| CN101220324B (en) | Direct ferment wine brewing technique of weak wort | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN102796787B (en) | Preparation method of corn starch sugar | |
| CN1238486C (en) | Method for making yellow rice wine by plurility of bioenzymes | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat | |
| CN109486644B (en) | Method for preparing biological nitrogen source nutrient for segmented thick mash alcohol fermentation brewing of mature vinegar | |
| CN101463346A (en) | Enzyme composition and use thereof in beer brewing | |
| CN101319232A (en) | Method for preparing ethyl alcohol with corn fermentation | |
| CN102747111A (en) | Process for producing citric acid with aerobic effluent serving as ingredient water | |
| CN103232982B (en) | Preparation method for high-activity beta-amylase | |
| CN115491269A (en) | Saccharification method for improving fermentation performance of PYF malt | |
| CN105255623B (en) | A kind of production method containing low fermentable carbohydrate barley juice of beer | |
| CN105062736B (en) | A kind of method of efficiently saccharifying cornstarch in wheat juice preparation process | |
| CN106497714B (en) | A kind of preparation method of full wheat malt muddiness barley juice of beer | |
| CN111040924A (en) | Five-cereal vinegar brewing method and processing system thereof | |
| CN104232454A (en) | Method of utilizing waste yeast from beer production process to produce whiskey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110720 Termination date: 20171218 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |