Method for improving beer bitterness and storage stability by adding CO2 hop extract

A technology of storage stability and hop extract, which is applied in the field of beer brewing, can solve the problems such as the reduction of beer stability when exposed to light, and achieve the effects of ensuring flavor and quality, ensuring stability, and increasing bitterness

Inactive Publication Date: 2019-09-17
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the technical problems existing in the prior art that it is easy to infect harmful bacteria and the light stability of beer

Method used

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  • Method for improving beer bitterness and storage stability by adding CO2 hop extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] One by adding CO 2 The method of improving the bitterness and storage stability of beer with hop extract. After the wort is cooled and swirled in the beer brewing process, hop extract is added before the fermentation stage. The amount of hop extract is 0.5g / L; the hop extract is CO 2 Hop extract, CO 2 Hop extract is made from hop pellets by CO 2 Made after extraction, CO 2 The content of iso-alpha-acid in hop extract is 35%-40%.

[0030] The CO 2 Hops extract is prepared by the following method:

[0031] (1) Take the hop raw material crushed to a particle size of 0.5-1 mm, put it into the extraction column of the supercritical CO2 fluid extraction system and seal it, raise the temperature of the extraction system to 45 ° C, increase the pressure to 25 MPa, start extraction, and keep the constant temperature and pressure for 2 hours , to obtain the extracted CO 2 mixed fluid;

[0032] (2) The extracted CO 2 The mixed fluid is input into the separator, and the tem...

experiment example

[0039] Experimental example: beer performance test

[0040] 1. Bitterness value test of finished beer:

[0041] Reagent:

[0042] 2,2,4-Trimethylpentane (isooctane), spectrophotometrically pure or equivalent.

[0043] Hydrochloric acid, 3mol / L.

[0044] Octanol, reagent pure or double distilled liquid with equivalent concentration.

[0045] equipment:

[0046] Shaker, benchtop or eccentric, adjusts the vertical side of the extension arm to maintain the horizontal position of the test tube.

[0047] Compact spectrophotometer, UV range.

[0048] Centrifuge, 50mL, screw cap with glass stopper or tetrafluoroethylene liner.

[0049] The centrifuge is suitable for 50mL centrifuge tubes.

[0050] method:

[0051] Dip the test tube with a small amount of octanol with the tip, draw 10.0 mL of the cold beer (not degassed, 10° C.) of Example 1 and Comparative Example 1 into a 50 mL centrifuge tube, add 1 mL of 3 mol / L hydrochloric acid and 20 mL of isooctane. Close the stopper and...

Embodiment 2

[0081] One by adding CO 2 The method of improving the bitterness and storage stability of beer with hop extract. After the wort is cooled and swirled in the beer brewing process, hop extract is added before the fermentation stage. The amount of hop extract is 0.3g / L; the hop extract is CO 2 Hop extract, CO 2 Hop extract is made from hop pellets by CO 2 Made after extraction, CO 2 The content of iso-alpha-acid in hop extract is 35%-40%.

[0082] The CO 2 Hops extract is prepared by the following method:

[0083] (1) Take the hop raw material crushed to a particle size of 0.5-1 mm and put it into supercritical CO 2 After the extraction column of the fluid extraction system is sealed, the temperature of the extraction system is raised to 40°C, the pressure is increased to 20MPa, and the extraction is started, and the extraction is kept at constant temperature and pressure for 3 hours to obtain the extracted CO 2 mixed fluid;

[0084] (2) The extracted CO 2 The mixed fluid...

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Abstract

The invention relates to a method for improving the beer bitterness and storage stability by adding a CO2 hop extract. The hop extract is added at 5-10 minutes before the fermentation stage of the beer brewing process, and the additive amount of the hop extract is 0.1-1 g/L. Accordingly, by adding the CO2 hop extract before the fermentation stage of the beer brewing process, harmful bacteria likely to appear in beer can be obviously inhibited; the phenomenon that the harmful bacteria grow and reproduce in the beer is avoided, the flavor and quality of the beer are guaranteed, iso-alpha-acid in the CO2 hop extract is stable in property and insensitive to light, and cannot generate the chemical substances of 3-methyl-2-butene-1-thiol-sunlight flavor after exposure to light, the phenomenon that iso-alpha-acid in the packaged beer generates the sunlight flavor after being subjected to a photogenic reaction is avoided, the stability of the beer can be effectively guaranteed, the possibility of beer deterioration is greatly lowered, and meanwhile the CO2 hop extract can improve the fermentation degree of the beer.

Description

technical field [0001] The present invention relates to a method by adding CO 2 The invention discloses a method for improving the bitterness and storage stability of beer with hop extract, belonging to the technical field of beer brewing. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings and is the most consumed alcoholic beverage in the world. Beer uses barley malt, hops and water as the main raw materials, and after yeast fermentation, it is brewed into low-alcohol wine full of carbon dioxide. It is called "liquid bread" and is a low-concentration alcoholic beverage. The ethanol content in beer is small, so it is not easy to get drunk and hurt the body, and drinking less can benefit your health. [0003] In the beer production process, due to irregular operation or environmental problems in the beer brewing process, the beer is infected with harmful bacteria colonies, and the growth and reproduction of harmful bacteria in the b...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C5/02
CPCC12C5/008C12C5/026
Inventor 聂聪张洁杨贵恒王啸尘梁琰孙少康
Owner QILU UNIV OF TECH
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