阅读说明：本技术 一种改良型啤酒生产工艺 (Improved beer production process ) 是由 李英伟 于 2021-07-23 设计创作，主要内容包括：本发明提供一种改良型啤酒生产工艺,涉及啤酒生产技术领域。该种改良型啤酒生产工艺,包括以下质量占比的原料：麦芽20%、温水75%、啤酒花2%、麦芽糖1%和啤酒酵母3%；包括以下具体步骤：S1.准备20%的颗粒饱满、大小均匀的麦芽,将麦芽利用适量冷水浸泡1小时,浸泡完成后捞起控干,控干水分后利用果木炭对麦芽进行缓慢烘干;S2.将烘干后的麦芽进行粉碎机进行粉碎,然后将粉碎后麦芽倒入搅拌装置中,并加入75%的温度为60-70℃的温水,启动搅拌机构对其进行均匀搅拌。通过选用果木炭对麦芽进行缓慢烘烤,并利用果木制成的发酵罐进行贮藏发酵,使麦芽能够融入果木的香气,从而使后续制成的啤酒含有果木香气,同时也使啤酒具有更加独特的口感和风味。(The invention provides an improved beer production process, and relates to the technical field of beer production. The improved beer production process comprises the following raw materials in percentage by mass: 20% of malt, 75% of warm water, 2% of hops, 1% of maltose and 3% of beer yeast; the method comprises the following specific steps: s1, preparing 20% of malt with full particles and uniform size, soaking the malt for 1 hour by using a proper amount of cold water, fishing out and draining the malt after soaking is finished, slowly drying the malt by using fruit charcoal after draining the water, S2, crushing the dried malt by using a crusher, then pouring the crushed malt into a stirring device, adding 75% of warm water with the temperature of 60-70 ℃, and starting a stirring mechanism to uniformly stir the malt. The fruit charcoal is selected to slowly bake the malt, and the fermentation tank made of fruit wood is used for storage fermentation, so that the malt can be blended with the aroma of the fruit wood, and the subsequently made beer contains the aroma of the fruit wood and has more unique taste and flavor.)

1. An improved beer is characterized by comprising the following raw materials in percentage by mass: 20% of malt, 75% of warm water, 2% of hops, 1% of maltose and 3% of beer yeast.

2. An improved beer production process according to claim 1, comprising the following specific steps:

s1, preparing 20% of malt with full particles and uniform size, soaking the malt for 1 hour by using a proper amount of cold water, fishing out and draining after soaking is finished, and slowly drying the malt by using fruit charcoal after draining water;

s2, crushing the dried malt by using a crusher, pouring the crushed malt into a stirring device, adding 75% of warm water with the temperature of 60-70 ℃, starting a stirring mechanism to uniformly stir the warm water, and saccharifying the malt to obtain wort;

s3, filtering the prepared wort, removing the wheat residues, heating the wort to 100 ℃ by using boiling equipment, adding 2% of hops and 1% of maltose in the boiling process, and heating at constant temperature for 60-80min;

s4, containing the boiled wort by using a stainless steel barrel, naturally cooling the wort, adding 3% of beer yeast into the wort after the wort is completely cooled, and uniformly stirring the beer yeast and the wort;

s5, pouring the wort in the step S4 into a fermentation tank made of fruit trees for natural fermentation for 7-15 days, and filtering out insoluble precipitates in the beer by using a filter screen after the fermentation is finished to obtain the finished product beer.

3. An improved beer production process according to claim 2, characterized in that: the fruit wood charcoal in the S1 is charcoal made of peach wood, pear wood or apple wood.

4. An improved beer production process according to claim 2, characterized in that: in the step S1, when the fruit charcoal is used for drying the malt, the malt needs to be placed by a fine mesh screen, the baking time is controlled to be 40-60min, and the malt needs to be turned over continuously in the baking process.

5. An improved beer production process according to claim 2, characterized in that: and in the S2, the rotating speed of the stirring device is controlled to be 80-100r/min, and the stirring time is controlled to be 60-80 min.

6. An improved beer production process according to claim 2, characterized in that: in the S5, when the fermentation tank made of fruit trees is used for beer fermentation, the fermentation tank needs to be kept ventilated for the first 3-5 days, and the fermentation tank needs to be completely sealed for the last 4-15 days.

7. An improved beer production process according to claim 2, characterized in that: the insoluble precipitate in S5 includes Saccharomyces cerevisiae and a small amount of insoluble protein.

8. An improved beer production process according to claim 2, characterized in that: in the S5, the temperature of the fermentation tank needs to be controlled at 20-22 ℃ in the first 5-7 days and the temperature of the fermentation tank needs to be controlled at 7-8 ℃ in the 6-15 days of natural fermentation of the beer.

Technical Field

The invention relates to the technical field of beer production, in particular to an improved beer production process.

Background

Beer (Beer) is an alcoholic beverage brewed by using wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation; the beer has low alcohol content, and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. Among them, low molecular sugar and amino acid are easily digested and absorbed, and generate a large amount of heat energy in vivo, so that beer is often called "liquid bread". The beer has higher water content and can quench thirst; meanwhile, the organic acid in the beer has the effects of refreshing and refreshing. On one hand, can reduce hyperexcitability and tension, and can promote muscle relaxation, and on the other hand, can stimulate nerve and promote digestion. In addition, the beer with low content of sodium, alcohol and nucleic acid can increase the supply of cerebral blood, dilate coronary artery, and accelerate human body metabolism by the stimulation of the supplied blood to kidney. Moreover, the beer also has the function of disease prevention.

Beer is a very common alcoholic beverage, and various types and flavors of beer exist in the current market, but the existing beer in the current market is brewed and produced by large-scale automatic equipment, a plurality of processing technologies can only be operated by professional equipment in factories, and various auxiliary additives can be added in the processing process, so that the original flavor and taste of the beer are influenced to a certain extent;

therefore, we developed a new improved beer production process.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides an improved beer production process, which solves the problems that the prior beer in the current market is brewed and produced by large-scale automatic equipment, a plurality of processing processes can only be operated by professional equipment in a factory, and various auxiliary additives are added in the processing process, so that the original flavor and taste of the beer are influenced to a certain extent.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: an improved beer comprises the following raw materials by mass: 20% of malt, 75% of warm water, 2% of hops, 1% of maltose and 3% of beer yeast.

An improved beer production process comprises the following specific steps:

s1, preparing 20% of malt with full particles and uniform size, soaking the malt for 1 hour by using a proper amount of cold water, fishing out and draining after soaking is finished, and slowly drying the malt by using fruit charcoal after draining water;

s2, crushing the dried malt by using a crusher, pouring the crushed malt into a stirring device, adding 75% of warm water with the temperature of 60-70 ℃, starting a stirring mechanism to uniformly stir the warm water, and saccharifying the malt to obtain wort;

s3, filtering the prepared wort, removing the wheat residues, heating the wort to 100 ℃ by using boiling equipment, adding 2% of hops and 1% of maltose in the boiling process, and heating at constant temperature for 60-80min;

s4, containing the boiled wort by using a stainless steel barrel, naturally cooling the wort, adding 3% of beer yeast into the wort after the wort is completely cooled, and uniformly stirring the beer yeast and the wort;

s5, pouring the wort in the step S4 into a fermentation tank made of fruit trees for natural fermentation for 7-15 days, and filtering out insoluble precipitates in the beer by using a filter screen after the fermentation is finished to obtain the finished product beer.

Preferably, in the step S1, the charcoal made of peach wood, pear wood or apple wood is selected as the fruit wood charcoal, and the malt is slowly roasted by the charcoal made of peach wood, pear wood or apple wood, so that the malt can be dried, and meanwhile, the malt can be blended with the aroma of the fruit wood in the roasting process, so that the subsequently prepared beer has unique taste and flavor.

Preferably, when utilizing the fruit charcoal to dry the malt in S1, need adopt the pore screen cloth to hold the malt, toast time control at 40-60min, and need constantly turn over the malt in the baking process, hold the malt through selecting for use the pore screen cloth, and need constantly turn over the malt in the baking process, thereby make the hot wave that fruit charcoal then produced directly contact with the malt, be favorable to the abundant absorption of fruit wood fragrance more to the malt, continuous reverse side also enables the malt and is heated more evenly, the condition of roast paste can not appear.

Preferably, in S2, the rotation speed of the stirring device is controlled to be 80-100r/min, the stirring time is controlled to be 60-80min, and the rotation speed of the stirring device is controlled to be 80-100r/min, so that the effect of uniform mixing can be achieved, and the loss of equipment due to over-fast stirring can be prevented.

Preferably, in S5, when the fermentation tank made of fruit trees is used for beer fermentation, the fermentation tank needs to be completely ventilated 3-5 days later, the fermentation tank needs to be completely sealed 4-15 days later, and the fermentation tank is kept ventilated 3-5 days earlier, so that yeast can be proliferated in a large amount; after 4-15 days, the fermentation tank is completely sealed, and the yeast can produce a large amount of alcohol and carbon dioxide through anaerobic respiration.

Preferably, the insoluble precipitate in S5 includes brewers yeast and a small amount of insoluble protein.

Preferably, in the S5, in 7-15 days of natural fermentation, the temperature of the fermentation tank needs to be controlled at 20-22 ℃ in the first 5-7 days, the temperature of the fermentation tank needs to be controlled at 7-8 ℃ in the 6 th-15 th days, and the temperature of the fermentation tank is controlled at 20-22 ℃ in the first 5-7 days and at 7-8 ℃ in the 6 th-15 th days, so that the variable temperature fermentation of the beer can be realized, the production of fermentation byproducts is favorably reduced, the formation of alpha-acetolactate is reduced, the production of diacetyl, higher alcohol, acetaldehyde, H2S and dimethyl sulfide is reduced, the taste of the beer is more clean and pure, the foam performance is good, the beer is fine and durable, and the flavor of the beer is better.

(III) advantageous effects

The invention provides an improved beer production process. The method has the following beneficial effects:

1. the improved beer production process has the advantages that the original and simple production and processing process is adopted, excessive complex processing equipment is not needed, the original taste and flavor of brewed beer can be guaranteed, the process flow can be reduced, and the processing efficiency and the processing quality are improved.

2. According to the improved beer production process, the fruit charcoal is selected to slowly bake the malt, and the fermentation tank made of fruit trees is used for storage fermentation, so that the malt can be blended with the aroma of the fruit trees, and the subsequent beer contains the aroma of the fruit trees and has more unique taste and flavor.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The first embodiment is as follows:

the embodiment of the invention provides improved beer, which comprises the following raw materials in percentage by mass: 20% of malt, 75% of warm water, 2% of hops, 1% of maltose and 3% of beer yeast.

An improved beer production process comprises the following specific steps:

s1, preparing 20% of malt with full particles and uniform size, soaking the malt for 1 hour by using a proper amount of cold water, fishing out and draining after soaking is finished, and slowly drying the malt by using fruit charcoal after draining water;

s2, crushing the dried malt by using a crusher, pouring the crushed malt into a stirring device, adding 75% of warm water with the temperature of 60-70 ℃, starting a stirring mechanism to uniformly stir the warm water, and saccharifying the malt to obtain wort;

s3, filtering the prepared wort, removing the wheat residues, heating the wort to 100 ℃ by using boiling equipment, adding 2% of hops and 1% of maltose in the boiling process, and heating at constant temperature for 60-80min;

s4, containing the boiled wort by using a stainless steel barrel, naturally cooling the wort, adding 3% of beer yeast into the wort after the wort is completely cooled, and uniformly stirring the beer yeast and the wort;

s5, pouring the wort in the step S4 into a fermentation tank made of fruit trees for natural fermentation for 7-15 days, and filtering out insoluble precipitates in the beer by using a filter screen after the fermentation is finished to obtain the finished product beer.

In the S1, the charcoal of the fruit wood is selected from the charcoal made of peach wood, pear wood or apple wood, or the charcoal made of other fruit wood according to personal taste preference, and the malt is slowly baked by the charcoal made of peach wood, pear wood or apple wood, so that the malt can be dried, and meanwhile, the aroma of the fruit wood can be blended into the malt in the baking process, and the subsequently made beer has unique taste and flavor.

When the fruit charcoal is used for drying the malt in the S1, the fine-hole screen cloth is needed to be used for containing the malt, the baking time is controlled to be 40-60min, the malt needs to be turned over continuously in the baking process, the malt is contained by the fine-hole screen cloth, and the malt needs to be turned over continuously in the baking process, so that heat waves generated by the fruit charcoal can be directly contacted with the malt, the full absorption of the malt to the aroma of the fruit wood is facilitated, the malt can be heated more uniformly due to continuous reverse side, and the burnt condition cannot occur.

And S2, controlling the rotating speed of the stirring device at 80-100r/min, controlling the stirring time at 60-80min, and controlling the rotating speed of the stirring device at 80-100r/min, so that the effect of uniform mixing can be achieved, and the equipment loss caused by too fast stirring can be prevented.

S5, when beer fermentation is carried out by using the fermentation tank made of fruit trees, the fermentation tank needs to be kept ventilated in the first 3-5 days, the fermentation tank needs to be completely sealed in the last 4-15 days, and yeast can be greatly proliferated by keeping the fermentation tank ventilated in the first 3-5 days; after 4-15 days, the fermentation tank is completely sealed, and the yeast can produce a large amount of alcohol and carbon dioxide through anaerobic respiration.

The insoluble precipitate in S5 included brewers yeast and a small amount of insoluble protein.

In S5, in 7-15 days of natural fermentation, the temperature of the fermentation tank needs to be controlled at 20-22 ℃ in the first 5-7 days, the temperature of the fermentation tank needs to be controlled at 7-8 ℃ in the first 6-15 days, the temperature of the fermentation tank is controlled at 20-22 ℃ in the first 5-7 days, and the temperature of the fermentation tank is controlled at 7-8 ℃ in the first 6-15 days, so that the variable temperature fermentation of the beer can be realized, the production of fermentation byproducts can be reduced, the formation of alpha-acetolactate is reduced, the production of diacetyl, higher alcohol, acetaldehyde, H2S and dimethyl sulfide is reduced, the beer is more clean and homozygous in taste, the foam performance is good, the foam performance is durable and fine, and the beer flavor is better.

Example two:

in this embodiment, on the basis of the first embodiment, a stir-frying process may be further adopted to perform malt treatment, and the specific processing steps are as follows:

the method comprises the following steps: preparing a proper amount of full and uniform malt, soaking the malt in cold water for 1 hour, fishing out and drying the malt after soaking, slowly drying the malt by using fruit charcoal after drying the water, collecting the malt after the water content of the malt is lower than 30%, fully crushing the malt by using crushing equipment to form particles with the diameter of less than 0.5mm, and continuously stir-frying and drying the finely crushed malt particles by using an iron pan;

step two: pouring the malt granules dried in the step one into a stirring device, adding a proper amount of hot water at 60-70 ℃, starting a stirring mechanism to uniformly stir the malt granules to saccharify the malt to obtain wort;

step three: naturally precipitating the prepared wort, collecting the supernatant, heating the wort to 100 deg.C with boiling equipment, adding appropriate amount of flos Lupuli and small amount of maltose, and heating at constant temperature for 60-80min;

step four: the boiled wort is held by a stainless steel barrel to be naturally cooled, beer yeast is added into the wort after the wort is completely cooled, and the beer yeast and the wort are stirred uniformly;

step five: pouring the wort obtained in the fourth step into a fermentation tank made of fruit trees for natural fermentation for 7-15 days, and filtering out insoluble precipitates in the beer by using a filter screen after the fermentation is finished, thus obtaining the finished product beer.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.