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Method for prolonging shelf life of beer

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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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  • Method for prolonging shelf life of beer

Examples

Experimental program
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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.

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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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/14
CPCC12H1/14
Inventor 仝奋飞
Owner 南阳市京德啤酒技术开发有限公司
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