Method for prolonging fresh-keeping period and improving taste of craft beer by using egg white lysozyme

By using egg white lysozyme in craft beer in combination with low-temperature cold storage, the problem of balancing shelf life and taste in existing technologies has been solved, achieving effective inhibition of spoilage bacteria while preserving the integrity of beer flavor and taste.

CN121950418APending Publication Date: 2026-05-01QILU UNIVERSITY OF TECHNOLOGY (SHANDONG ACADEMY OF SCIENCES) +1
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Patent Information

Application Number
CN202610196469.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-02-11
Publication Date
2026-05-01

AI Technical Summary

Technical Problem

Existing craft beer preservation technologies struggle to effectively inhibit spoilage bacteria while avoiding heat damage and flavor degradation caused by chemical additives, thus failing to balance biological stability and fresh taste.

Method used

By using egg white lysozyme combined with low-temperature cold storage technology, egg white lysozyme is added during beer fermentation and storage to specifically hydrolyze the cell walls of Gram-positive spoilage bacteria. Combined with low-temperature cold storage and post-ripening, it replaces traditional heat sterilization and chemical preservatives.

Benefits of technology

It achieves biological preservation without damaging flavor compounds, extends shelf life, maintains the biological stability and fresh taste of beer, and avoids the negative effects of heat treatment and chemical additives.

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Abstract

The invention relates to the technical field of beer brewing, and discloses a method for prolonging the refreshing time and improving the taste of craft beer by using egg white lysozyme, and the method comprises the following steps: carrying out wort preparation and main fermentation; adding an egg white lysozyme solution prepared by purification into the wine liquid in a stage from the end of main fermentation to the front of filling, and controlling the final concentration to be 15-90mg / L; the wine liquid is subjected to cold storage and after-ripening under the condition of 0-5 DEG C, lysozyme is used for cracking gram-positive putrefying bacteria, and biological preservation is completed under the non-thermal sterilization condition; and filtering and filling after cold storage is finished. According to the method, the specific bacteriostatic action of the high-activity lysozyme is utilized, thermal sterilization and chemical preservatives are replaced by a biological enzyme method, infectious microbes are effectively inhibited, the quality guarantee period is prolonged, meanwhile, damage of high temperature to flavor substances is avoided, the fresh taste and pure flavor of the craft beer are reserved, and the quality guarantee period of the craft beer is prolonged. The problem that fresh keeping and flavor of craft beer are difficult to consider at the same time is effectively solved.
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