CN102994355A - Beer ultrahigh-pressure jet flow cold sterilization method - Google Patents
Beer ultrahigh-pressure jet flow cold sterilization method Download PDFInfo
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- CN102994355A CN102994355A CN2012105496678A CN201210549667A CN102994355A CN 102994355 A CN102994355 A CN 102994355A CN 2012105496678 A CN2012105496678 A CN 2012105496678A CN 201210549667 A CN201210549667 A CN 201210549667A CN 102994355 A CN102994355 A CN 102994355A
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Abstract
The invention belongs to the technical field of food processing, and aims at solving the problems of adverse effect on the fresh mouthfeel of beer, much loss of nutritional ingredients and great energy consumption in the prior art. The beer ultrahigh-pressure jet flow cold sterilization method processes beer with ultrahigh-pressure jet flow equipment with a pressure parameter of 100-200MPa and then performs sterile filling. The method provided by the invention can realize thorough beer sterilization, obviously prolongs the quality guarantee period of beer, expands the marketing radius, improves the appearance and mouthfeel, and brings little damage of the nutritional ingredients in beer; and moreover, the equipment volume is small, the investment is small, the energy consumption is low, the pollution is avoided, and continuous production can be realized.
Description
Technical field
The invention belongs to food processing technology field.Be specifically related to adopt the continuous superhigh pressure water jet method for disinfection of low temperature fresh-keeping to young beer.
Background technology
At present, common commercially available beer has: 1. pasteurized beer: ferment complete after, carry out coarse filtration with diatomite, make the yeast in the beer be down to about 20/100ml, coarse filtration liquid adopts pasteurization to kill microorganism in the beer, the beer of producing is pasteurized beer.2. unpasteurized beer: above-mentioned coarse filtration liquid adopts the millipore filtration technology to carry out smart filtering bacterium, and the beer of producing is unpasteurized beer.
Traditional pasteurized beer is because of the thorough long quality-guarantee period of sterilization, but equipment is huge, and energy consumption is many, and has lost the tasty and refreshing sense of young beer, destroys more to its nutritive ingredient; Modern unpasteurized beer mouthfeel is good, and nutritive loss is few, but because of remaining microorganism quality guaranteed period weak point, a large amount of factory buildings of smart filter hold facility are safeguarded costly.Aseptic filter membrane is careful closely, can tackle the macromolecular substance such as the multiple proteins of giving the certain mouthfeel of beer, colourity and local flavor, dextrin, melanoidin.
Along with the development of modern science and technology, the human consumer constantly increases the demand of high-quality fresh provisions, and the research of uhp treatment technique is more and more paid close attention to, and its great advantage is mouthfeel, color and luster and original quality that can better keep food, and energy consumption is lower.
The people such as Buzrul adopt uhp treatment (350MPa to rear pasteurized beer, 3～5min, 20 ℃) and (60 ℃ of traditional pasteurizations, 15min) process, microbially stable after the processing is basic identical, but from Optimization Technology, handled easily with avoid heating, reduce the energy consumption aspect, ultra-high pressure sterilization obviously is better than heat sterilization.Particularly process 5min through 600MPa, compare with the traditional heating sterilization process, can produce more stable microflora (Dieturch Knorr.Efect ofhigh hydrostatic pressure processes on fbod quality and safiy[J] .Food Technology, 1993, (6): 152-156.).
M.Castellari etc. choose the original muddy beer of brew-house's production through high pressure (600MPa, 5min) with (60 ℃ of heat sterilizations, 10min) process respectively, the flavour substances composition detection is the result relatively show, the ultra-high voltage effect is obvious, and keep having better effect (Hamada at color and luster, S.Andou, M.Naito, N.Direct induction of tetraploids or homogezygous diploids in the in dustry yeast saccharomyces cerevisiae by hydrostatic pressure[J] .Current Opinion in Genetics﹠amp; Development, 1992, (2): 371-376.).
Beer is after uhp treatment, its bitterness value, total phenol content, alcoholic strength also obtained good the improvement (J.P.P.M.Smelt.Resent advances in the microbiology ofhigh press for spore inactivation and protein penatureation[J] .Journal ofFood Science, 1994, (1) :).
In China, publication number is the patent of invention " novel process of beer cold sterilization " of CN101007995, for prior art in the defective aspect beer taste, nutrition and the energy consumption, be 10～12 ℃ with the young beer fermented liquid in temperature, pressure is to process 5～20min in the extra-high tension unit of 100～600MPa, carries out sterile filling.This method sterilization thoroughly, the quality guaranteed period prolongs, sales range enlarges, pleasant to the palate, nutrition is saved from damage, save energy, the method is a kind of high-quality, efficient and economic technical scheme.
At present, above-mentioned extra-high tension unit is the monomer periodical operation, can't dock with production line and realizes serialization production.
Summary of the invention
The object of the invention is to for solving special this programme---the beer superhigh pressure water jet sterilization method that proposes of existing problem in the existing beer sterilising technology.It adopts superhigh pressure water jet technology killing microorganisms, has sterilization thoroughly, and sterilising temp is low, and nutritive loss is few, and mouthfeel is more refreshing, the characteristics that energy consumption is lower.
The feature that this programme proposes beer superhigh pressure water jet sterilization method is: be to carry out sterile filling behind the superhigh pressure water jet equipment of 15MPa～300MPa through pressure parameter with beer.
The optimum pressure parameter of in this programme the beer superhigh pressure water jet being processed is 100MPa～200MPa.
Adopt this programme to have following advantage: 1. to compare with pasteurization, sterilising temp is lower, nutritive ingredient has obtained better reservation, it is purer that ultra-high voltage beer and the pasteurized beer that obtains compared taste, mouthfeel is more tasty and more refreshing, and foam is more and fine and smooth, pure white, the extension cup is more lasting, 2. compares with the micropore degerming, sterilization is more thorough, and the quality guaranteed period is longer; 3. the uhp treatment process is physical process, and equipment volume is little, need not huge workshop, adopts the solid jet mode, and energy consumption only for 1/10 of pasteurize, need not born high filter core yet, has saved production cost.
The object of the invention is to beer and utilize the superhigh pressure water jet sterilization technology, not only can improve beer quality, and equipment volume is little, less investment, energy consumption is low, and is pollution-free, realizes serialization production.
Embodiment
The present invention describes in detail by following examples
1. after beer being the superhigh pressure water jet processing of 100MPa through pressure parameter, main spoilage organism milk-acid bacteria in the beer is just killed fully, coliform meets " Micro biological Tests---coliform counting " (GB4789.3-2010) requirement, higher alcohols all can reach the standard of quality beer, and the volatility ester can satisfy the requirement of quality beer.
2. after beer being the superhigh pressure water jet processing of 200MPa through pressure parameter, can kill milk-acid bacteria in the beer, coliform meets " Micro biological Tests---coliform counting " requirement (GB4789.3-2010), higher alcohols can reach the standard of quality beer, and the volatility ester satisfies the requirement of quality beer.
Claims (3)
1. beer superhigh pressure water jet sterilization method is characterized in that with beer being to carry out sterile filling behind the superhigh pressure water jet equipment of 15MPa～300MPa through pressure parameter.
2. according to beer superhigh pressure water jet sterilization method claimed in claim 1, it is characterized in that the optimum pressure that beer is processed is 100MPa～200MPa.
3. according to beer superhigh pressure water jet sterilization method claimed in claim 1, it is characterized in that carrying out sterile filling after beer is by aforementioned standardized treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105496678A CN102994355A (en) | 2012-12-18 | 2012-12-18 | Beer ultrahigh-pressure jet flow cold sterilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105496678A CN102994355A (en) | 2012-12-18 | 2012-12-18 | Beer ultrahigh-pressure jet flow cold sterilization method |
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| Publication Number | Publication Date |
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| CN102994355A true CN102994355A (en) | 2013-03-27 |
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| CN2012105496678A Pending CN102994355A (en) | 2012-12-18 | 2012-12-18 | Beer ultrahigh-pressure jet flow cold sterilization method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106912769A (en) * | 2017-03-06 | 2017-07-04 | 江南大学 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
| CN111733054A (en) * | 2020-07-20 | 2020-10-02 | 鲁东大学 | Cold sterilization method for beer |
-
2012
- 2012-12-18 CN CN2012105496678A patent/CN102994355A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376911A (en) * | 2016-09-07 | 2017-02-08 | 南阳农业职业学院 | Deodorized fermentation black garlic sauce and preparation method thereof |
| CN106912769A (en) * | 2017-03-06 | 2017-07-04 | 江南大学 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
| CN111733054A (en) * | 2020-07-20 | 2020-10-02 | 鲁东大学 | Cold sterilization method for beer |
| CN111733054B (en) * | 2020-07-20 | 2020-11-17 | 鲁东大学 | Cold sterilization method for beer |
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Application publication date: 20130327 |