Unlock instant, AI-driven research and patent intelligence for your innovation.
Method for prolonging shelf life of beer
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of shelf life and beer, applied in the field of beer production, can solve the problems of large investment in equipment, large equipment area, damage to beer taste and nutrients, etc.
Pending Publication Date: 2020-04-03
南阳市京德啤酒技术开发有限公司
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] In the prior art, in order to prolong the shelf life of beer, the means adopted are to pasteurize bottled and canned beer, and to carry out instant high-temperature sterilization on barreled beer. The shelf life of beer after sterilization can generally reach more than 3 months, that is, The fresh beer is made into mature beer, but there are problems: 1. It causes damage to the taste and nutritional content of beer; 2. The investment in equipment is large; 3. The equipment occupies a large area
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] A method for prolonging the shelf life of beer, comprising steps as follows:
[0016] ⑴ Beer preparation: According to the original production process of beer, malting, saccharification, and fermentation are carried out. After fermentation, the production goes to the beer filling process, and the beer is poured into the beer barrel;
[0017] (2) Use the acid-base precipitation method to extract α-acid and β-acid from hops, and mix the two, and add 50g of the mixture of α-acid and β-acid per 1000L beer, in which α-acid and β-acid -Acids account for 40:80 by mass ratio;
[0018] (3) Mix the α-acid and β-acid with the beer evenly in the beer barrel, and store it in bottle.
Embodiment 2
[0020] A method for prolonging the shelf life of beer, comprising steps as follows:
[0021] ⑴ Beer preparation: According to the original production process of beer, malting, saccharification, and fermentation are carried out. After fermentation, the production goes to the beer filling process, and the beer is poured into the beer barrel;
[0022] (2) Use the acid-base precipitation method to extract α-acid and β-acid from hops, and mix the two, and add 50g of the mixture of α-acid and β-acid per 1000L beer, in which α-acid and β-acid -Acids account for 30:80 by mass ratio;
[0023] (3) Mix the α-acid and β-acid with the beer evenly in the beer barrel, and store it in bottle.
Embodiment 3
[0025] A method for prolonging the shelf life of beer, comprising steps as follows:
[0026] ⑴ Beer preparation: According to the original production process of beer, malting, saccharification, and fermentation are carried out. After fermentation, the production goes to the beer filling process, and the beer is poured into the beer barrel;
[0027] (2) Use the acid-base precipitation method to extract α-acid and β-acid from hops, and mix the two, and add 50g of the mixture of α-acid and β-acid per 1000L beer, in which α-acid and β-acid - The proportions of the acids in mass ratio are 35:80;
[0028] (3) Mix the α-acid and β-acid with the beer evenly in the beer barrel, and store it in bottle.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses a method for prolonging shelf life of beer. The method comprises the following steps: in a beer filling procedure of an original beer production technology, extracting an alpha-acid and beta-acid mixed solution from hops, and adding 50 g of the alpha-acid and beta-acid mixed solution into each 1000 L of beer, wherein the mass ratio of alpha-acid to beta-acid is (30-50) to 80; uniformly mixing the alpha-acid and the beta-acid in a beer bucket; and filling and storing. By adopting the method disclosed by the invention, a preservative effect is realized and a bitter tasteof the beer is slightly increased; moreover, the alpha-acid and the beta-acid are components of the beer and have anti-oxidization and anti-aging effect on human bodies, so that the method is environmentally friendly and safe; when the beer is stored at room temperature, the shelf life can reach one month or above; and the method is convenient to operate and any equipment investment is not increased.
Description
technical field [0001] The invention relates to the technical field of beer production, in particular to a method for extending the shelf life of beer. Background technique [0002] Beer is divided into cooked beer and fresh beer. Cooked beer refers to beer that has been pasteurized, and fresh beer refers to beer that has not been pasteurized and contains a certain amount of live yeast. Fresh beer tastes good and is rich in nutrition, but the shelf life is short. A barrel of fresh beer stored at room temperature has a shelf life of only about 2 days, and refrigerated storage can only save about 7 days. This brings a lot of inconvenience to the manufacturer. The sales period is too short. Sometimes the expired beer has to be poured out, causing great economic losses. In order to obtain a longer sales period, manufacturers pasteurize bottled and canned beer, and instantaneously sterilize barreled beer at high temperature. No matter what kind of sterilization method is used, i...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More