Method for sterilizing beer

Abstract

The invention discloses a beer sterilizing method applicable to the production process of beer. The method comprises the steps of heating, sterilizing and cooling the beer sequentially in a spraying mode, wherein in the heating process, the spraying water temperature is between 27 and 37 DEG C and the heating time is 5 minutes; in the sterilizing process, the spraying water temperature is between 50 and 60 DEG C and the sterilizing time is 15 minutes; and in the cooling process, the spraying water temperature is between 27 and 37 DEG C and the cooling time is 5 minutes. Saccharomycetes in the beer can be killed only by sterilizing the beer at the temperature of between 50 and 60 DEG C, so that the quality guarantee period of the beer can be prolonged and the quality of the beer in the quality guarantee period can be guaranteed.

Description

[0001] technical field [0002] The invention relates to a sterilization method, in particular to a sterilization process used in a beer production line. Background technique [0003] More than 140 years ago, the famous French chemist and biologist Pasteur discovered yeast when he was studying the sourness of wine. Therefore, he believed that as long as the yeast in the wine was killed, the shelf life of the wine could be improved. After countless experiments, it is proved that the yeast in the wine can be killed at 64°C, and the shelf life and shelf life of the wine can be extended. Later, the technical circle stipulated that 1 minute of sterilization at 60°C was 1PU value. In order to commemorate this outstanding chemist, the 64°C sterilization process in the brewing wine production process is called pasteurization process, and this process is applied to the beer production industry, and it is more than one hundred in the beer brewing industry. year. [0004] With the d...

AI Technical Summary

Problems solved by technology

[0005] The domesticated yeast is generally killed at a temperature of 50°C-60°C. Since the yeast in beer can be killed at such a low temperature, why should beer be sterilized at a temperature of 64°C? And the higher the temperature, the more nutrients and flavor substances in the beer will be destroyed, high temperature sterilization, the nutrition of the beer will be reduced, the taste will be worse, and the energy consumption will be increased.