Self-decomposition cold sterilization technology for retaining freshness of fresh beer

A technology for fresh beer and cold sterilization, applied in the field of fresh beer preservation, can solve the problems of lowering product grades, damage to the taste and quality of fresh beer, etc., and achieves the effect of obvious effect and simple operation method.

Inactive Publication Date: 2015-06-17
安靖东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, various beverage sterilization techniques that are popular now, such as pasteurization, aseptic filt

Method used

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  • Self-decomposition cold sterilization technology for retaining freshness of fresh beer
  • Self-decomposition cold sterilization technology for retaining freshness of fresh beer
  • Self-decomposition cold sterilization technology for retaining freshness of fresh beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh beer produced in Comparative Example 1 was sterilized in an autoclave at a temperature of 120 degrees for 30 minutes, and the pH value of the solution was adjusted to 4 with citric acid for use. In a sterile environment, place the strains to be tested into the test tube slants. Lactobacillus brevis and Acetobacter pasteuriani were cultured in a constant temperature incubator at 30 degrees for 36 hours, while Saccharomyces cerevisiae, Rhodotorula rubrum and Hansenula anomaly were cultured at a temperature of 25-28 degrees for 48 hours before use. Use an inoculation loop to pick up various bacterial bodies respectively in test tubes equipped with 9ml sterile saline, and mix them with a vortex mixer for 20 seconds. Count with a hemocytometer and adjust the bacterial concentration in the suspension to 10 5 cfu / ml. Use a quantitative pipette to draw 0.5ml of bacterial liquid and add it to 100ml of sterilized beer liquid. In the comparative sample, beer solutions...

Embodiment 2

[0028] The fresh beer produced in Comparative Example 1 was sterilized in an autoclave at a temperature of 120 degrees for 30 minutes, and the pH value of the solution was adjusted to 4 with citric acid for use. In a sterile environment, place the strains to be tested into the test tube slants. Lactobacillus brevis and Acetobacter pasteuriani were cultured in a constant temperature incubator at 30 degrees for 36 hours, while Saccharomyces cerevisiae, Rhodotorula rubrum and Hansenula anomaly were cultured at a temperature of 25-28 degrees for 48 hours before use. Use an inoculation loop to pick up various bacterial bodies respectively in test tubes equipped with 9ml sterile saline, and mix them with a vortex mixer for 20 seconds. Count with a hemocytometer and adjust the bacterial concentration in the suspension to 10 5 cfu / ml. Use a quantitative pipette to draw 0.5ml of bacterial liquid and add it to 100ml of sterilized beer liquid. In the comparative sample, beer solutions...

Embodiment 3

[0031] The fresh beer produced in Comparative Example 1 was sterilized with a temperature of 120 degrees for 30 minutes in an autoclave. In a sterile environment, place the strains to be tested into the test tube slants. Lactobacillus brevis and Acetobacter pasteuriani were cultured in a constant temperature incubator at 30 degrees for 36 hours, while Saccharomyces cerevisiae, Rhodotorula rubrum and Hansenula anomaly were cultured at a temperature of 25-28 degrees for 48 hours before use. Use an inoculation loop to pick up various bacterial bodies respectively in test tubes equipped with 9ml sterile saline, and mix them with a vortex mixer for 20 seconds. Count with a hemocytometer and adjust the bacterial concentration in the suspension to 10 5cfu / ml. Use a quantitative pipette to draw 0.5ml of bacterial liquid and add it to 100ml of sterilized beer liquid. In the comparative sample, the beer solutions of various strains were prepared in the same way. The pH value was adju...

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PUM

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Abstract

The invention discloses a self-decomposition cold sterilization technology for retaining freshness of fresh beer, and relates to a processing technology of performing sterilization and corrosion resistance on fresh beer, extending expiration date of the beer and retaining the fresh taste of the beer by using a self-decomposition type food sterilizing agent. The used self-decomposition type food sterilizing agent is dimethyl dicarbonate; because microorganisms which can influence the stability of a beer product can be killed by the dimethyl dicarbonate at the room temperature, the loss of the flavor and the freshness of the fresh bear caused by using a technical means of high-temperature sterilization or aseptic filtration can be avoided. Due to complete hydrolysis, by using the added self-decomposition cold sterilizing agent, the influence on the taste, the smell, the color and the security of beverage is avoided, and the pure freshness of the beverage is guaranteed; and therefore, the self-decomposition cold sterilizing agent is suitable for producing small-scale crafted special beer. The self-decomposition cold sterilization technology is simple in processing technology, low in cost and high in product quality, and can retain the original flavor and the nutritive contents of the crafted beer in a long time.

Description

technical field [0001] The invention relates to a fresh-keeping technology for beer, in particular to a technology for keeping fresh beer by using a self-decomposing cold bactericide. Background technique [0002] Beverages are notoriously perishable. Fruit juices, sugar, thickeners and other ingredients are ideal media for food spoilage bacteria such as yeast, mold and fermentative bacteria. To extend the shelf life of food, strict anti-corrosion and sterilization process is one of the key technologies. In the beverage industry, commonly used antisepsis and sterilization techniques include pasteurization, adding preservatives or aseptic cold filling. Each of these technologies has its advantages and limitations. Pasteurization, the equipment is simple and suitable for a wide surface, but high temperature treatment will cause the loss of nutrients in beverages, and sometimes it is necessary to add vitamins, artificial colors and other ingredients to beverages; adding pres...

Claims

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Application Information

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IPC IPC(8): C12H1/14
Inventor 安靖东
Owner 安靖东
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