Beer foam retention prediction method based on small-capacity pressure-resistant container
By using small-capacity pressure-resistant containers to predict bubble holding properties in beer production, the hysteresis and high cost problems of traditional detection methods are solved, and high-accuracy and low-cost bubble holding detection are achieved, and production efficiency is improved.
Patent Information
- Application Number
- CN202510698181.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-28
- Publication Date
- 2025-08-15
AI Technical Summary
Traditional beer soaking detection methods have lag and high costs, and cannot perform small-scale simulations during the production process, resulting in lag and high cost.
A small-capacity pressure-resistant container is used to predict beer soaking, including cooling the fermentation broth and filling it with carbon dioxide for a pre-pressure pressure, placing it at a constant temperature, then filling it into a beer bottle at isopressurized and testing it, and predicting the foaming properties of the finished product based on the detection results.
It achieves high-accurate bubble holding prediction, shortens the detection cycle, reduces costs, improves production efficiency, and can guide the production process in a timely manner.
Smart Images
Figure CN120489847A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of beer quality control, and in particular relates to a method for predicting beer foam persistence based on a small-capacity pressure-resistant container. Background Art
[0002] In beer production, head retention is a core indicator of beer quality. When the beer foam collapses in the mouth, it releases carbon dioxide gas. Proper head retention ensures a continuous, fine, and rich foam during drinking. This foam cushions the impact of the beer on the mouth, creating a soft, smooth taste. The persistence of the foam is also related to the release of beer flavor. When the foam is present, it helps lock in aroma components in the beer, such as volatile compounds like esters and higher alcohols. As the foam slowly collapses, these aromas are gradually released, allowing drinkers to fully experience the beer's complex aromas, such as malt and hop notes. Beer with good head retention quickly forms a thick, white, and fine head upon pouring. This visual characteristic is an important indicator of beer quality, with consumers often viewing a rich, long-lasting head as a sign of freshness and high quality. Beer with good head retention is visually appealing and can increase consumer purchase desire. Furthermore, beer head also influences beer stability. Beer foam forms a relatively insulating, protective film on the surface of the beer. This film reduces the contact area between the beer and oxygen in the air, thereby slowing down the beer's oxidation. Oxidation can cause off-flavors in beer, such as cardboard and oxidized flavors, affecting the beer's flavor stability. Good foam retention means the foam layer on the beer's surface is relatively stable. This foam layer acts as a physical barrier, preventing external microorganisms from entering the beer. Once microorganisms enter the beer, they may cause beer spoilage, such as turbidity and off-flavor. Stable foam helps maintain the beer's microbial stability.
[0003] Testing the foam retention of beer before bottling is a key step. This ensures that every batch of beer entering the market meets the foam retention quality standards, avoiding large-scale product failures due to problems discovered after bottling.
[0004] Traditional head retention testing is typically conducted during the finished beer production phase (i.e., after 5-10 tons of beer has been bottled). This presents several challenges. Current head retention testing cannot be simulated on a small scale and can only be performed through finished product testing, preventing early intervention during the production process. Beer fermentation broth must be stored at 0°C for at least two days before being removed from cans and bottled as finished product. During this period, the head retention test results cannot provide real-time guidance for production, and the results are subject to a lag. Failure to pass the test often results in significant waste of unqualified product. The cost of beer liquid for a single head retention test can reach 10,000-20,000 yuan (at 2,000 yuan per ton), significantly increasing both testing and production costs. Summary of the Invention
[0005] The purpose of the present invention is to provide a small-capacity, low-cost, and highly accurate foam persistence prediction method to address the technical problems of hysteresis and high cost of traditional foam persistence detection methods.
[0006] In order to achieve the above object of the invention, the present invention provides a method for predicting the foam persistence of beer based on a small-capacity pressure-resistant container, which comprises the following steps: S1. The beer fermentation broth to be tested is cooled to 6 to 7°C and then added to a small-capacity pressure container, filling 80-90% of the pressure container volume; S2. Fill the pressure vessel with carbon dioxide until the pressure reaches 1.8 to 2.3 bar, and then place the vessel at a constant temperature of 0°C to 4°C for 16 to 24 hours; S3. The stabilized fermentation broth isobaric filling into beer bottles and capping; S4. Testing the foam retention of beer after filling; S5. Based on the foam retention test results, predict whether the foam retention of the finished beer meets the requirements.
[0007] As a preferred embodiment, the capacity of the pressure-resistant container is 6 to 25 liters.
[0008] As a preferred embodiment, the capacity of the pressure-resistant container is 6 liters.
[0009] As a preferred embodiment, the pressure-resistant container is a sealed barrel container, which includes a barrel body, a cover body, and an inlet and an outlet located at the top of the barrel body and passing through the cover body, and the inlet is connected to a pipe extending into the interior of the barrel body.
[0010] As a preferred embodiment, the inlet is an air inlet or a liquid outlet.
[0011] As a preferred embodiment, the outlet is an air outlet or a liquid inlet.
[0012] As a preferred embodiment, the pressure-resistant container can withstand a pressure of 4 to 5 bar.
[0013] As a preferred embodiment, the foam retention of beer is tested according to the national standard GB / T 4928-2008.
[0014] As a preferred embodiment, in step S3, isobaric filling is performed at a pressure of 0.5 to 1.5 bar.
[0015] The beer foam persistence prediction method of the present invention has the following advantages: (1) Accuracy: The prediction results have little deviation from the finished product test results and are highly accurate; (2) Timeliness: The testing cycle is significantly shortened, and timely feedback can be provided to guide production, thereby improving production efficiency; (3) Low cost: A smaller amount of fermentation liquid is used for each test, saving production costs. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 The flowchart of the beer foam persistence prediction method of the present invention is shown.
[0017] Figure 2 Schematic diagram of the internal structure of a pressure vessel. DETAILED DESCRIPTION
[0018] The present invention will be further described below with reference to specific examples. It should be understood that the following examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention.
[0019] like Figure 1 As shown, the beer foam persistence prediction method of the present invention includes the steps of fermentation liquid injection, carbon dioxide pressure preparation, constant temperature placement, isobaric filling, foam persistence detection, etc. According to the foam persistence detection result, it is predicted whether the foam persistence of the finished beer meets the requirements.
[0020] The following are specific examples of the method of the present invention.
[0021] Example 1 Follow these steps to test the foam retention of a beer sample: 1. Cool the fermentation liquid in the beer fermentation tank (fermentation has been completed but not filtered and clarified) to 6°C and transfer it to a cleaned and disinfected 6L pressure-resistant container (food-grade stainless steel pressure-resistant container, such as a Ball Lock syrup tank / beer keg), with the transfer volume being 85% of the tank volume.
[0022] 2. Fill the pressure container with carbon dioxide to a pressure of 2.3 bar and place it in a refrigerator at a constant temperature of 4°C for 16 hours to simulate industrial conditions.
[0023] 3. The stabilized fermentation liquid is isobarically filled at a pressure of 0.5 bar into clean beer bottles and capped to ensure gas-liquid balance and consistency of the finished product.
[0024] 4. Test the foam retention of beer in accordance with the national standard GB / T 4928-2008 "Beer Analysis Method".
[0025] 5. Result analysis: Based on the foam retention test results, predict whether the foam retention of the finished beer meets the requirements.
[0026] The internal structure of the pressure vessel is as follows Figure 2 As shown, the pressure container is a sealed barreled container comprising a barrel body 1, a lid 2, and an outlet 3 and inlet 4 located at the top of the barrel body 1 and extending through the lid 2. The outlet 3 can be either a gas outlet or a liquid inlet, used to discharge gases (such as carbon dioxide) or introduce fermentation liquid. The inlet 4 can be either a gas inlet or a liquid outlet, used to introduce gases (such as carbon dioxide) or discharge fermentation liquid. The inlet 4 can be connected to a tube 6 extending into the barrel body 1 (for example, serving as a liquid outlet). The pressure container is preferably made of stainless steel, particularly food-grade stainless steel. The capacity can be selected based on actual needs, for example, between 6 and 25 liters. For cost reasons, a 6-liter pressure container is most preferred. The pressure container may also include a handle 5 for easy transport. Furthermore, the pressure container may be equipped with a safety valve at the top to control the internal pressure within a safe range, preventing dangerous accidents such as rupture or explosion caused by excessive internal pressure, thereby ensuring the safety of equipment and personnel. The pressure container can withstand a pressure of at least 4 to 5 bar.
[0027] Example 2 Follow these steps to test the foam retention of a beer sample: 1. Cool the fermentation liquid in the beer fermentation tank (fermentation has been completed but not filtered and clarified) to 7°C and transfer it to a cleaned and disinfected 6L pressure-resistant container, with the transfer volume being 80% of the tank volume.
[0028] 2. Fill the pressure container with carbon dioxide to a pressure of 1.8 bar and place it in a refrigerator at 0°C for 24 hours to simulate industrial conditions.
[0029] 3. The stabilized fermentation liquid is isobarically filled at a pressure of 0.5 bar into clean beer bottles and capped to ensure gas-liquid balance and consistency of the finished product.
[0030] 4. Test the foam retention of beer in accordance with the national standard GB / T 4928-2008 "Beer Analysis Method".
[0031] 5. Result analysis: Based on the foam retention test results, predict whether the foam retention of the finished beer meets the requirements.
[0032] Example 3 Follow these steps to test the foam retention of a beer sample: 1. Cool the fermentation liquid in the beer fermentation tank (fermentation has been completed but not filtered and clarified) to 7°C and transfer it to a cleaned and disinfected 6L pressure-resistant container, with the transfer volume being 90% of the tank volume.
[0033] 2. Fill the pressure container with carbon dioxide to a pressure of 2.0 bar and place it in a refrigerator at a constant temperature of 2°C for 20 hours to simulate industrial conditions.
[0034] 3. The stabilized fermentation liquid is isobarically filled at a pressure of 1.5 bar into clean beer bottles and capped to ensure gas-liquid balance and consistency of the finished product.
[0035] 4. Test the foam retention of beer in accordance with the national standard GB / T 4928-2008 "Beer Analysis Method".
[0036] 5. Result analysis: Based on the foam retention test results, predict whether the foam retention of the finished beer meets the requirements.
[0037] Comparative Example 1 After the fermentation liquid was added, no carbon dioxide pressure preparation was performed, and the remaining steps were the same as in Example 1.
[0038] Comparative Example 2 After the fermentation liquid was added, the carbon dioxide pressure was prepared for 2 hours, and then isobaric filling was performed. The remaining steps were the same as those in Example 1.
[0039] Comparative Example 3 The volume of the fermentation liquid connected was only 40% of the volume of the tank body, and no carbon dioxide pressure was prepared. The remaining steps were the same as in Example 1.
[0040] Comparative Example 4 After the fermentation liquid was added, the carbon dioxide pressure was set to 0.3 bar, and the remaining steps were the same as in Example 1.
[0041] Fresh beer produced in Example 1 (Samples 1-3), Example 2 (Samples 4-6), Example 3 (Samples 7-9), Comparative Example 1 (Samples 10-12), Comparative Example 2 (Samples 13-15), Comparative Example 3 (Samples 16-18), and Comparative Example 4 (Samples 19-21) was tested for head retention. The head retention test method follows the national standard GB / T 4928-2008, "Beer Analysis Methods," Chapter 7, "Head Retention," Section 7.2, "Instrumental Method (First Method)." Using throttled foaming and the electrical conductivity of the foam, probe electrodes of varying lengths were used to automatically track and record the time required for the foam to decay.
[0042] This experiment involved a total of 21 samples, each with three replicates. Sample 0 was the control sample (the control sample) of the beer fermentation broth used in step 1 of Example 1, which was bottled during large-scale production (after cooling the fermentation broth to 0°C for 2 days, centrifuging, and filtering).
[0043] Table 1. Beer sample foam retention test results (unit: seconds)
[0044] Comparison of the average test results of Examples 1, 2, and 3 (samples 1#-9#) with the average test results of the corresponding finished beer (sample 0#) revealed a data deviation of ≤5%, indicating good consistency, indicating that the foam retention of the beer meets national standards. This indicates that the foam retention methods used in Examples 1, 2, and 3, performed before filling, can accurately predict foam retention after filling. Using the methods of Examples 1, 2, and 3, the testing cycle is 24-36 hours (the total time from sampling to foam retention testing). However, testing finished products after filling in large-scale production requires a testing cycle of 3-5 days, as the fermentation broth must be cooled to 0°C, stored cold for a period of time (usually more than 2 days), centrifuged, and filtered before filling. In comparison, the method of the present invention is more efficient, requiring less time and ensuring the accuracy of the test results. In addition, the present invention detects the foam retention before the finished product is filled, which can provide effective guidance in the production process. If unqualified products are found, timely feedback and adjustments can be made to improve production efficiency. Moreover, each test only requires a small batch of wine samples, avoiding unnecessary waste and being more conducive to cost savings.
[0045] Comparing the test results of samples 10#-21# of Comparative Examples 1-4 with the test results of the corresponding finished beer (sample 0#), it is impossible to accurately predict the foam retention of the finished beer.
[0046] It can be seen that the method for predicting beer foam retention based on a small-capacity pressure-resistant container provided by the present invention can effectively predict beer foam retention, guide production, and avoid product quality problems caused by substandard foam retention.
Claims
1. A method for predicting the foam retention of beer based on a small-capacity pressure-resistant container, characterized in that The following steps are involved: S1. The beer fermentation broth to be tested is cooled to 6 to 7°C and then added to a small-capacity pressure container, filling 80-90% of the pressure container volume; S2. The pressure vessel is filled with carbon dioxide until the pressure reaches 1.8 to 2.3 bar, and then placed at a constant temperature of 0°C to 4°C for 16 to 24 hours; S3. The stabilized fermentation broth isobaric filling into beer bottles and capping; S4. Testing the foam retention of beer after filling; S5. Based on the foam retention test results, predict whether the foam retention of the finished beer meets the requirements.
2. The method according to claim 1, characterized in that The pressure-resistant container has a capacity of 6 to 25 liters.
3. The method according to claim 1, characterized in that The capacity of the pressure-resistant container is 6 liters.
4. The method according to claim 1, wherein The pressure-resistant container is a sealed barrel container, which includes a barrel body, a cover body, and an inlet and an outlet located at the top of the barrel body and passing through the cover body. The inlet is connected to a pipe extending into the interior of the barrel body.
5. The method according to claim 4, characterized in that The inlet is an air inlet or a liquid outlet.
6. The method according to claim 4, characterized in that The outlet is an air outlet or a liquid inlet.
7. The method according to any one of claims 1 to 6, characterized in that The pressure-resistant container withstands a pressure of 4 to 5 bar.
8. The method according to claim 1, characterized in that In step S4, the foam retention of the beer is tested according to the national standard GB / T 4928-2008.
9. The method according to claim 1, characterized in that In step S3, isobaric filling is performed at a pressure of 0.5 to 1.5 bar.