Beer cold sterilization method

Abstract

The invention relates to the field of beer processing, in particular to a beer cold sterilization method. The method comprises the steps of high-pressure treatment, fine filtration treatment, ultraviolet sterilization treatment and ultrasonic treatment. According to the method, firstly part of microorganisms in beer sake are killed in a pressurizing mode, then most of the microorganisms are filtered out in a fine filtering mode, and the clarity of the beer sake is improved, so that good conditions are created for ultraviolet sterilization; and then, through ultraviolet irradiation and ultrasonic treatment, a small amount of residual microorganisms are killed, so that the purpose of completely performing cold sterilization at a low temperature is achieved. A high-precision fine filtration composite paper material provided by the invention has the function of blocking most bacteria and microparticle impurities, and is simple in preparation method and low in cost; and the beer sake sterilization and degerming purposes are achieved under the condition that heating is completely not needed, the original fresh flavor and nutrient substances of beer can be kept to the maximum extent, theenergy consumption is low, the process is environmentally friendly and reliable, and the method has extremely high popularization value.

Description

technical field [0001] The invention relates to the field of beer processing, in particular to a beer cold sterilization method. Background technique [0002] Beer is made into sake after malting, mashing, and brewing processes. After the sake has been filtered and clarified, it still contains a small amount of microorganisms, such as brewer's yeast, wild yeast and bacteria. During the shelf life of beer, due to the reproduction of these surviving microorganisms or the contamination of external bacteria, the beer will deteriorate, such as turbidity, precipitation, rancidity, etc., indicating that the biological stability of the beer is not good. To improve the biological stability of beer and prolong the shelf life of beer, the microorganisms in beer must be removed. [0003] CN105501558A relates to a method for sterilizing beer, which comprises: filling beer into a bottle body, sealing the bottle mouth; and sterilizing the beer filled in the bottle body by using microwave...

AI Technical Summary

Problems solved by technology

[0006] CN104670578A relates to a beer instant sterilization constant temperature device, which belongs to the field of light industrial machinery and is suitable for instant sterilization before beer filling. It is composed of a sterilization constant temperature box, a pipeline system, and an instant sterilizer. Sterilization machine, the sterilizing thermostat box is connected in series with the sterilization pipeline of the instant sterilizer, and the wine outlet of the sterilizing thermostat box is equipped with a temperature detection device. It takes about 15 minutes to kill special miscellaneous bacteria that cannot be killed in a short time, and then enter the instant sterilizer to achieve the purpose of complete beer sterilization. The problem of special miscellaneous bacteria ensures the quality of beer

[0007] The above inventions and existing technologies mainly use heating to kill microorganisms in beer, but the high temperature in the thermal sterilization process destroys the original fresh flavor and nutrients of beer, and the thermal sterilization process is not environmentally friendly and consumes a lot of electric energy and water resources.

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