阅读说明：本技术 一种浓缩麦汁成品的制备方法以及啤酒的制作方法 (Preparation method of concentrated wort finished product and preparation method of beer ) 是由 张亿储 黄粤宁 于 2020-08-10 设计创作，主要内容包括：本发明公开了一种浓缩麦汁成品的制备方法、浓缩麦汁、啤酒的制作方法以及啤酒,其中浓缩麦汁成品的制备方法包括以下步骤：糖化和过滤；煮沸：将前段麦汁打入煮沸锅中,加入酒花,进行煮沸,其中蒸发强度为1-2％,煮沸时间为40-50分钟,获得煮沸麦汁；沉淀：将煮沸麦汁打入沉淀槽中进行回旋沉淀处理,获得待浓缩麦汁；浓缩：将待浓缩麦汁打入蒸发系统,进行真空浓缩处理,获得浓缩麦汁,浓缩麦汁的浓度为45-60°P；包装：将浓缩麦汁进行包装制成浓缩麦汁成品。本发明的浓缩麦汁成品的制备方法,能够获得香味醇厚,且焦糊味明显降低的浓缩麦汁,为下游进行啤酒发酵节省了大量工序,大大降低了资源消耗。(The invention discloses a preparation method of a concentrated wort finished product, a concentrated wort, a beer production method and beer, wherein the preparation method of the concentrated wort finished product comprises the following steps: saccharifying and filtering; boiling: putting the front-stage wort into a boiling pot, adding hops, and boiling, wherein the evaporation intensity is 1-2%, and the boiling time is 40-50min, so as to obtain boiled wort; and (3) precipitation: pumping the boiled wort into a precipitation tank for rotary precipitation treatment to obtain wort to be concentrated; concentration: pumping the wort to be concentrated into an evaporation system, and carrying out vacuum concentration treatment to obtain concentrated wort, wherein the concentration of the concentrated wort is 45-60 DEG P; packaging: and packaging the concentrated wort to obtain a concentrated wort finished product. The preparation method of the concentrated wort finished product can obtain the concentrated wort with mellow fragrance and obviously reduced burnt taste, saves a large number of working procedures for downstream beer fermentation, and greatly reduces the resource consumption.)

1. A preparation method of a concentrated wort finished product is characterized by comprising the following steps:

saccharification and filtration: mixing wort raw materials with water for saccharification, and then filtering to obtain front-stage wort, wherein the concentration of the front-stage wort is 20-25 DEG P;

boiling: putting the front-stage wort into a boiling pot, adding hops, and boiling, wherein the evaporation intensity is 1-2%, and the boiling time is 40-50 minutes, so as to obtain boiled wort;

and (3) precipitation: pumping the boiled wort into a precipitation tank for rotary precipitation treatment to obtain wort to be concentrated;

concentration: pumping the wort to be concentrated into an evaporation system, and carrying out vacuum concentration treatment to obtain concentrated wort, wherein the concentration of the concentrated wort is 45-60 degrees P;

packaging: and packaging the concentrated wort to obtain the concentrated wort finished product.

2. The method of claim 1, further comprising, between said boiling and said precipitating, boiling wort cooling: cooling the boiled wort obtained in the boiling step to 80-90 deg.C by a boiled wort cooler.

3. The method of claim 1, further comprising, between said concentrating and said packaging, a concentrated wort cooling step: cooling the concentrated wort to 20-35 ℃ by a concentrated wort cooler.

4. The method of claim 3, wherein said packaging comprises aseptically filling said wort cooled concentrate to form said final concentrate.

5. The method of claim 1, further comprising adding flavor to said wort after said concentrating.

6. The method for preparing a concentrated wort according to any of the claims 1 to 5, wherein said concentration is performed in two stages, comprising a first stage concentration at a temperature of 75 to 85 ℃ and a second stage concentration at a temperature of 55 to 65 ℃, wherein said concentration is performed for a time of 50 to 70 minutes.

7. A finished wort concentrate, obtainable by a process for the preparation of a finished wort concentrate according to any one of claims 1 to 6.

8. A method for producing beer, characterized in that the concentrated wort of claim 7 is diluted and fermented in a fermenter to obtain beer.

9. A beer obtained by the method for producing a beer according to claim 8.