SU1495366A1 - Method of topping beer wort - Google Patents

Abstract

The invention relates to the food industry, in particular, to methods for producing soft and soft drinks. The aim of the invention is to increase the degree of utilization of valuable hop substances and the durability of the finished product. The method involves the preparation of the wort, the introduction into it of waste machine harvesting hops in an amount to ensure the introduction of 60 - 100 mg / l of polyphenols / in total with hop /, boiling for 20 - 40 min, the subsequent introduction of wort hop and / or hop preparations and boiling for 90 minutes, digesting the hopped wort and pouring the finished beer. 5 tab.

Description

This invention relates to the food industry, in particular to the process. bam production of beer and soft drinks.

The aim of the invention is to increase the degree of utilization of valuable hop substances and the durability of the finished product.

The method is carried out as follows.

Spreading of grain is carried out by infusion or decoction, filtering the gate, pouring the brewer's grain, wort, and water is collected in the brewing kettle, into which the waste is harvested by the hops - leaves, stalks and petals of the cones in the amount provided

introduction of 60 to 100 mg / l polyfenr (combined with hop), boil for 20-40 t-oin, then add hops and / or hop preparations from the calculation of the achievement in beer of the required amount of bitterness, boil for 90 minutes, the finished wort is cooled and brightened. Brewer's yeast is added to the wort, fermentation, fermentation and beer delivery are carried out, the finished beer is filtered and bottled.

Example 1. In a beer wort with a concentration of 11% by weight, the machine is loaded with hop - leaves, stalks and cone petals in an amount that ensures the content of polyphenols in the wort (in total with hop) 44.2; 60.0; 80.0; 100.0; 120.0 mg / l (correspondingly 4

about sd

oo

Oi O5

samples I, II, III, IV. and v)

Sample 1 contains polyphenols (PF) with hops only and is the control. All samples were boiled for 30 minutes, then a calculated dose of hops was introduced and boiled for another 90 minutes. Thus, the total boiling time is 120 minutes.

The results of the analysis of humidity, alpha-acids (AA) and PF hop, hop products and wastes are given in Table 1.

Dose calculations for hops, hop products and wastes are performed according to the following procedure.

Dose of hops for all specimens

H

km

 13.0 g / dal or

Thus, the number of PFs, but-20s are: for sample I H

These doses of hops are 0.0442 g or 44.2 mg / L.

Waste doses for samples II-V are: for sample II, Nrtl 0.63 g / l, for sample III HOTK 1; 40 g / l, for sample IV, 2.20 g / l, for V sample Nd 3.03 g / l.

After boiling, the wort samples are cooled and filtered. In the filtered wort, the spectrophotometric magnitude of bitterness (VG) and MgS04N are determined.

The results of the influence of the amount of PF introduced by. wort, on VG and are given in table 2.

In addition, to establish VG introduced into the wort with wastes, 2 h wort is boiled with appropriate doses of waste. WG with waste must be respectively units. EMU: II obrzts 2.0; III sample 2.5; IV image 2.9; V sample 3.2.

With an increase in the amount of PF wastes introduced into the wort, the VG increases by 12-44%, and decreases by 17-30%. When the PF is introduced into the wort in an amount above 100 mg / l, the increase in VG and the decrease in MgS04N are insignificant. Therefore, the optimal amount of waste is that amount, which ensures the introduction of 60-100 mg of PF into 1 l of wort (in total with the HMF).

Example 2. In a beer wort with a concentration of 11% by weight, waste is added by a machine for harvesting hops - leaves, stalks and cone petals in an amount that provides

80 mg PF in 1 l of wort and boil for 30 minutes in reflux flasks. After that, in the samples

wort (experimental) add hops and ethanolic hop extract in quantities calculated on the content of AK in them (according to example 1). The wort is then boiled for 90 minutes, i.e. common

boiling time is 120 minutes.

Three series of experiments were performed: in the first, 100% of the hops are used, in the second, 50% of the hops and 50% of the extract, in the third

100% extract (samples 1, 2, 3),

Doses of application to the wort of hop, hop extract and waste of hops harvest are listed in Table.

Norms hop H- and extract I,

0 is: for sample I H

Xm 5

0

five

0

five

0

 13 g / dal or 1.3 g / l for sample II Nkm 6.5 g / dal or 0.65 g / l, Nd 1.34 g / dal or 0.13 g / l; for sample III, H, 2.7 g / dal or 0.27 g / l.

The calculation of doses to achieve a wort content of 80 mg / l PF is carried out as follows.

In sample I with hop, PF is added to the suspension 5 0.0442 g or 44.2 mg / l. The missing amount is 35.8 mg / L. Consequently, the required dose of waste is 1540g / Le

Sample II PF with hops is made 0.0221 g / l or 22.1 mg / l, C add 0.005 g / l or 5.0 mg / l to the extract PF In total, with hops and extract FF, 27j1 mg are introduced into the wort. / l. The missing amount of PF is 52.9 mg / l. Therefore, a dose of waste of 2.1 g / l is necessary.

In sample III with hop extract PF, 0.005 g or 5.0 mg / l is added. The missing amount of PF is 75.0 mg / l. The required waste dose is 3.0 g / l.

Race II brewer's yeast is added to the cooled wort in an amount of 1% to

the volume of the wort and the samples are put into fermentation, which lasts 7 days at 8 C. At the end of the main fermentation, the young beer is removed from the yeast sediment and placed on fermentation for 21 days at 4 ° C.

The results of the analysis of the wort, young and finished beer are given in tabLo4 „

Example 3. The method is carried out analogously to example 2, but in contrast to it, the wort samples (control) boil for 30 minutes without waste.

and then the hops are added and the hop extract is boiled and boiled for another 90 minutes. The results are shown in Table 4, from which it can be seen5 that VG in the test samples of the wort is higher by 26-34%, young beer - by 25-32% and finished beer - by 22-32% compared to the control samples. Somewhat higher (by 7–20%) PF content in experimental samples of wort and beer. in the prototypes of the wort at 6-

yi above 40 min a few angles; u1T1parate these indicators5 however (- ;; m: -ma nasuddev.ino. Therefore, the optimal prod g d, cf: capacity: about boiling the wort with waste to the outside;: e 1i hops and x 1 medicinal drugs should be considered) - 20–4 O and i

Beer prepared with replacement of up to 20% of hop by machine-hop hop has a durability of 8 days as compared with 6.5 days of resistance of control beer prepared according to known technology. By organoleptic evaluation of both quality oTjn-t4Horo beer.

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Claims (1)

Invention Formula t The method of hopping beer wort, envisaging the introduction of hops and / or hop preparations into it, and boiling the wort, characterized in that, in order to increase, is 5% lower than in the controls, which indicates that in the test samples of wort the coagulation Navy was more effective. The limit of precipitation with ammonium sulfate in a pilot beer is 33-40% higher than in the control beer, which indicates its higher resistance to colloid turbidity. The organoleptic evaluation of test beer is the same as the control beer and is 22-23 points. Example 4. In samples of beer wort with a concentration of 11 May, 7, machine cleaning was supplied with hops in the amount of 80.0 mg / l and boiled until hops were introduced for 10, 20, 30, 40 and 50 minutes. Then, all the wort samples are loaded with a calculated amount of hops and boiled with hops for another 90 minutes. After cooling and filtering, the VG and the VG are determined. . The results of the influence of the duration of the boiling of the wort with wastes (before the addition of hops and hop preparations) on the SH and are given in Table 5. As can be seen from the data table.5, the best results for. controllable by 1M indicators of reaching- /, "," "," 4U .shrinks / are at the boiling time Wort before making hops for 20-40 min. Duration of boiling less than 20 min is ineffective in the ratio of the achieved values of VG Extract 32 7 20 9 36 and MgSOiN, and the duration of the bale is 11 .. The degree of use of valuable hop substances and durability of the finished product, before making hops and / or hops preparations, leaves, stalks and petals of 30 cones are added to the wort - the amount of machine harvest hops in an amount that provides polyphenols 60-100 mg per 1 liter of cvcjia. 35 I, and boil for 20-40 minutes. Table 1 Product I Humidity,% AK,% b .. Hop harvesting hops 16.6 9.6 4.7 3.4 0.6 2.5 5366 6 yi above 40 min a few angles; u1T1parate these indicators5 however (- ;; m: -ma nasuddev.ino. Therefore, the optimal prod g d, cf: capacity: about boiling the wort with waste to the outside;: e 1i hops and x 1 medicinal drugs should be considered) - 20–4 O and i Beer prepared with replacement of up to 20% of hop by machine-hop hops has a durability of 8 days compared to 6.5 days of durability of control beer prepared according to known technology. By organoleptic evaluation of both quality oTjn-t4Horo beer. 15 Invention Formula t Method of hopping beer wort, envisaging the introduction of hops and / or hop preparations into it, and boiling of the wort, characterized in that, in order to increase the degree of utilization of valuable hop substances and durability of the finished product, There are leaves, stems and petals of the cones - the hop waste of machine cleaning in an amount that ensures the content of polyphenols 60-100 mg per 1 liter of cvcjia. I, and boil for 20-40 minutes. Table 1 Product I Humidity,% AK,% b .. Hop 16.6 4.7 3.4 32 7 20 9 36 11 .. 9.6 0.6 2.5 table 2 Table 3 Table 5