CN104711159A - Self-decomposition cold sterilization technology for retaining freshness of fresh beer - Google Patents
Self-decomposition cold sterilization technology for retaining freshness of fresh beer Download PDFInfo
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- CN104711159A CN104711159A CN201510153193.9A CN201510153193A CN104711159A CN 104711159 A CN104711159 A CN 104711159A CN 201510153193 A CN201510153193 A CN 201510153193A CN 104711159 A CN104711159 A CN 104711159A
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Abstract
The invention discloses a self-decomposition cold sterilization technology for retaining freshness of fresh beer, and relates to a processing technology of performing sterilization and corrosion resistance on fresh beer, extending expiration date of the beer and retaining the fresh taste of the beer by using a self-decomposition type food sterilizing agent. The used self-decomposition type food sterilizing agent is dimethyl dicarbonate; because microorganisms which can influence the stability of a beer product can be killed by the dimethyl dicarbonate at the room temperature, the loss of the flavor and the freshness of the fresh bear caused by using a technical means of high-temperature sterilization or aseptic filtration can be avoided. Due to complete hydrolysis, by using the added self-decomposition cold sterilizing agent, the influence on the taste, the smell, the color and the security of beverage is avoided, and the pure freshness of the beverage is guaranteed; and therefore, the self-decomposition cold sterilizing agent is suitable for producing small-scale crafted special beer. The self-decomposition cold sterilization technology is simple in processing technology, low in cost and high in product quality, and can retain the original flavor and the nutritive contents of the crafted beer in a long time.
Description
Technical field
The present invention relates to a kind of preservation technique of beer, particularly a kind of by using the cold sterilant of self-decomposition type to reach the fresh-keeping technology of fresh beer.
Background technology
As everyone knows, beverage is easy to go bad.Fruit juice, sugar, thickening material and other compositions are food spoilages as the ideal culture medium of yeast, mould and fermented type bacterium.Want the quality guaranteed period extending food, strict antisepsis and sterilization technique is one of gordian technique.In drink industry, the antisepsis and sterilization technology often taked comprises pasteurization, adds sanitas or aseptic cold canned method.These technology are each has something to recommend him, also respectively have limitation.Pasteurization, equipment simply adapts to face width, but pyroprocessing can cause beverage nutrient loss, sometimes needs the composition such as vitimin supplement, artificial color in beverage; Adding sanitas, is that we least welcome, although sanitas is ubiquitous in our life; Recently, beverage circle has risen cold-aseptic filling technique, namely by the way of sterile filtration, bacteriological filter in beverage is gone out, and this technology has strict demand to filling environment, requires commercially sterilised, operation cost is also higher, and processing enterprise is at all unable on a small scale bears.And beverage is necessary for clear liquid, be not suitable for the drink product containing suspended substance.
In recent years, Craft Beer due to adopt raw material different with technique, and large industrialized beer compare taste change more, kind is abundanter.But the various drink sterilization technologies of current trend, as pasteurization, sterile filtration method etc. all can produce very large infringement to the taste quality of fresh beer, reduce the class of product.So necessary one is applicable to the fresh beer sterilization fresh-keeping technology of " essence is made ", meet the needs in market.
Summary of the invention
For solving prior art Problems existing, particularly to the deficiency of the fresh beer sterilization fresh-keeping technical elements of essence wine type, the invention provides a kind of cold sterilization technology of self-decomposition type to meet the technical need of this respect.
Be representative with dimethyl two carbonic ether be another kind of sterilization technology, be called self-decomposition type cold sterilization technology in the present invention.Use this sterilization technology, at room temperature just can be killed the microorganism in drink by interpolation dimethyl two carbonic ether direct in drink, reach the object of antisepsis and sterilization.After completing germicidal action, dimethyl two carbonic ether can resolve into carbonic acid gas and trace carbinol, very soon on Product Safety without any impact.In multiple official technical supervision file, patented invention, DMDC (dimethyl two carbonic ether) and composition thereof, be applied in various soft drink widely, comprise tea drink, soda pop, fruit-flavored beverage, nectar, with low alcoholic drink, comprise on grape wine, hard cider and dealcoholization grape wine etc. antisepsis and sterilization.But in another kind of large low alcoholic drink---the application in beer, but do not find that patent is openly reported.
Realizing technical scheme of the present invention is: by directly adding dimethyl two carbonic ether in fresh " Craft Beer ", and adjusting process parameter reaches the object of sterilization fresh-keeping.It is characterized in that Preservation Treatment process is made up of following link:
A. after beer fermentation slaking completes, in finished beer, add pH adjusting agent, make it in subacidity;
B., before carrying out Preservation Treatment, in storage tank, beer temperature controls within the specific limits;
C. added beer refreshing agent, be by be located at static mixer on beer line of pipes and beer mixed uniformly;
D. the concentration of dimethyl two carbonic ether in fresh beer is by regulating the ratio of DMDC volume pump and beer transferpump flow to carry out controlling;
E. added the fresh beer of dimethyl two carbonic ether, and be after being that beer mixes, without the need to through pasteurization or sterile filtration process, directly bottle, after at room temperature storing 24 hours, namely drinkable.Wherein:
The potential of hydrogen regulating fresh beer solution by pH adjusting agent described in steps A, its pH value controls within the scope of 3.8-4.4.
Temperature described in step B regulates, and temperature range is between 10-40 degree.
Beer refreshing agent described in step C is dimethyl two carbonic ether.
The concentration of dimethyl two carbonic ether in fresh beer that step D describes, within the scope of 50-200ppm.
The invention has the beneficial effects as follows: dimethyl two carbonic ether (DMDC, dimethyldicarbonate) wherein belongs to a kind of self-decomposition type food bactericide of high effect nontoxic.Under very low working concentration, namely lower than under the concentration of 250ppm, also can kill typical beverage spoilage bacterium, comprise most of yeast and some bacteriums and part mould.Its working method is fairly simple, often directly adds in drink under room temperature and will obtain extraordinary corrosion-resistanting fresh-keeping effect.After particularly completing sterilization task, DMDC can be decomposed into trace carbinol and carbonic acid gas, no side effects, is applicable to very much the demand to preservative-free based food.The trace carbinol generated can not impact quality product.Because be thoroughly hydrolyzed, can not have an impact to the taste of drink, smell, color and security, ensure that the pure fresh of drink.DMDC to yeast effect clearly, under the concentration of tens ppm, just can kill most yeast; And research finds, under the concentration of 200-300ppm, DMDC also works to a lot of bacillus coccus and mould.
Accompanying drawing explanation
Fig. 1 is beer refreshing process for sterilizing schematic flow sheet of the present invention.
Below in conjunction with embodiment and accompanying drawing, the invention will be further described.
Embodiment
In self-decomposition type cold sterilization technology of the present invention, concrete technology treating processes as shown in Figure 1, after beer fermentation slaking, be stored in storage tank, beer lines is provided with beer transferpump, fresh beer in beer storage tank is delivered in beer bottling surge tank by beer transferpump, and under pressure carbon dioxide, packaging bottling is as finished product.PH adjusting agent is used to regulate fresh beer pH value between 3.8-4.4.PH adjusting agent used is the mixture of one or more materials following: orange juice, lemon juice, Sucus Mali pumilae, Sucus Vitis viniferae, pineapple juice, citric acid etc.Dimethyl two carbonic ether (DMDC) is added in beer lines by DMDC volume pump.And the Homogeneous phase mixing of fresh beer and dimethyl two carbonic ether (DMDC) has been come by the static mixer be arranged on beer lines.Dimethyl two carbonic ether (DMDC) concentration added controls within the scope of 50ppm-200ppm, becomes according to the microbe species comprised in beer.
Comparative example
Water, carbonic acid gas and air that Craft Beer uses in producing, all through asepticize process.Container used, pipeline, packing bottle etc., all after the aqueous solution of chlorine dioxide process of 50ppm, by rinsed with sterile water, finally dry up with sterile air.Beer production water is deoxidation softening water.Beer Fermentation Engineering Process is as follows:
Australia Fructus Hordei Germinatus powder 3kg/ Canada malt meal 3kg/ W-Gum 4kg/ water 50kg, adds carbon dioxide hops medicinal extract 1.5 grams, feeds intake under 52 degree, be warmed up to 93 degree, gelatinization 30 minutes before boiling.Be cooled to 68 degree, carry out saccharification react 80 minutes.After wheat juice filtered while hot, boil 100 minutes.25 grams, German fragrant flower is added before boiling termination.Be cooled to 11 degree.Upper clear supernate sucks fermentation cylinder for fermentation.In fermentor tank, access the special cereuisiae fermentum of 0.1%, keep leavening temperature at 10 degree, ferment 17 days.After fermentation, beer ethanol content is about 4%.Then in fermented liquid, add the PVPP (polyvinylpyrrolidone) of 200ppm; Add diatomite again, filtered by cardboard filter device under pressure carbon dioxide, form beer clear liquid.Slaking is after one week, filling in clear-glass bottle, is kept in the environment of 4 degree.Store after 5 days, find that beer looks occurs muddy.Feeling of freshness disappears, and occur yeast flavour, beer turns sour, and shows that the quality of beer there occurs change.
This patent embodiment one
The fresh beer produced in comparative example one, with 120 degree of temperature sterilizings 30 minutes in high-pressure sterilizing pot, to be adjusted to 4 stand-by by the pH value of solution with citric acid.In gnotobasis, the bacterial classification for test is put into test tube slant substratum.Short lactobacillus, Acetobacter pasteurianus are cultivated 36 hours as in 30 degree of constant incubators, and cereuisiae fermentum, rhodothece rubra and Hansenula anomala to be placed in 25-28 degree environment constant temperature culture 48 hours stand-by.Respectively with the various thalline of transfering loop picking in the test tube that 9ml stroke-physiological saline solution is housed, mixed for 20 seconds with vortex mixed instrument.With blood counting chamber counting, cell concentration to 10 in adjustment suspension
5cfu/ml.Draw 0.5ml bacterium liquid with quantitative liquid shifter to add in the beer liquid of 100ml sterilizing.In control sample, use the same method and prepare the beer solutions of each bacterial classification, and put into 200ppm dimethyl two carbonic ether wherein respectively with microsyringe.Above each sample bottle all puts into constant-temperature table, and shaking table temperature is set in 30 degree.Take out after 72 hours, measure total number of bacterial colony by the method described by " GB 4789.2-2010 ".The results are shown in following table:
Compared with " comparative example one ", can find out and add DMDC in fresh beer, can very effective control microbial growth.
This patent embodiment two
The fresh beer produced in comparative example one, with 120 degree of temperature sterilizings 30 minutes in high-pressure sterilizing pot, to be adjusted to 4 stand-by by the pH value of solution with citric acid.In gnotobasis, the bacterial classification for test is put into test tube slant substratum.Short lactobacillus, Acetobacter pasteurianus are cultivated 36 hours as in 30 degree of constant incubators, and cereuisiae fermentum, rhodothece rubra and Hansenula anomala to be placed in 25-28 degree environment constant temperature culture 48 hours stand-by.Respectively with the various thalline of transfering loop picking in the test tube that 9ml stroke-physiological saline solution is housed, mixed for 20 seconds with vortex mixed instrument.With blood counting chamber counting, cell concentration to 10 in adjustment suspension
5cfu/ml.Draw 0.5ml bacterium liquid with quantitative liquid shifter to add in the beer liquid of 100ml sterilizing.In control sample, use the same method and prepare the beer solutions of each bacterial classification, and put into 50ppm dimethyl two carbonic ether wherein respectively with microsyringe.Above each sample bottle all puts into constant-temperature table, and shaking table temperature is set in 10 degree, 25 degree, 40 degree, takes out after 5 days, measures total number of bacterial colony by the method described by " GB 4789.2-2010 ".The results are shown in following table:
This patent embodiment three
The fresh beer produced in comparative example one, with 120 degree of temperature sterilizings 30 minutes in high-pressure sterilizing pot.In gnotobasis, the bacterial classification for test is put into test tube slant substratum.Short lactobacillus, Acetobacter pasteurianus are cultivated 36 hours as in 30 degree of constant incubators, and cereuisiae fermentum, rhodothece rubra and Hansenula anomala to be placed in 25-28 degree environment constant temperature culture 48 hours stand-by.Respectively with the various thalline of transfering loop picking in the test tube that 9ml stroke-physiological saline solution is housed, mixed for 20 seconds with vortex mixed instrument.With blood counting chamber counting, cell concentration to 10 in adjustment suspension
5cfu/ml.Draw 0.5ml bacterium liquid with quantitative liquid shifter to add in the beer liquid of 100ml sterilizing.In control sample, use the same method and prepare the beer solutions of each bacterial classification. use citric acid and aqueous sodium hydroxide solution adjust ph 3.8,4.0,4.4,7.0, and put into 50ppm dimethyl two carbonic ether wherein respectively with microsyringe.Above each sample bottle all puts into constant-temperature table, and shaking table temperature is set in 30 degree, takes out after 5 days, measures total number of bacterial colony by the method described by " GB 4789.2-2010 ".The results are shown in following table:
In this patent embodiment three, can find out that DMDC effect in the solution that pH is lower is more obvious.The general pH value of beer is at about 4.0-4.4.The too low meeting of pH value causes beer to occur tart flavour, affects taste.
This patent embodiment four
The fruity Craft Beer produced in comparative example one, with 120 degree of temperature sterilizings 30 minutes in high-pressure sterilizing pot, to be adjusted to 4 stand-by by the pH value of solution with citric acid.In gnotobasis, the bacterial classification for test is put into test tube slant substratum.Short lactobacillus, Acetobacter pasteurianus are cultivated 36 hours as in 30 degree of constant incubators, and cereuisiae fermentum, rhodothece rubra and Hansenula anomala to be placed in 25-28 degree environment constant temperature culture 48 hours stand-by.Respectively with the various thalline of transfering loop picking in the test tube that 9ml stroke-physiological saline solution is housed, mixed for 20 seconds with vortex mixed instrument.With blood counting chamber counting, cell concentration to 10 in adjustment suspension
5cfu/ml.Draw 0.5ml bacterium liquid with quantitative liquid shifter to add in the beer liquid of 100ml sterilizing.In control sample, use the same method and prepare the beer solutions of each bacterial classification.Dimethyl two carbonic ether of 50ppm to 200ppm is added wherein respectively with microsyringe.Above each sample bottle all puts into constant-temperature table, and shaking table temperature is set in 30 degree, takes out after 5 days, measures total number of bacterial colony by the method described by " GB 4789.2-2010 ".The results are shown in following table:
From this patent embodiment four, can find out that the concentration of DMDC is very large on the microorganism growth impact controlled in beer.Concentration is higher, and effect is better.But, FDA is defined in low alcoholic drink, and the add-on of DMDC at most can not more than 200ppm.
This patent embodiment five
With the Craft Beer that the method for comparative example one is produced, carry out sterilization fresh-keeping process with the technical process shown in Fig. 1.After beer fermentation slaking, be stored in storage tank.By citric acid adjustment beer pH value to 4.0, the beer temperature after low temperature fermentation, greatly about about 10 degree, makes fresh beer temperature in beer storage tank be increased to 30 degree by recirculated water.Fresh beer in beer storage tank is delivered in beer bottling surge tank by beer transferpump.And dimethyl two carbonic ether (DMDC) in DMDC test tank, be then add in the pipeline in beer transferpump downstream by DMDC volume pump, and mix with fresh beer in the static mixer installed on pipeline.In beer, DMDC concentration regulates by regulating the ratio of volume pump and beer transferpump flow, controls at 200ppm.In beer bottling surge tank, fresh beer packs bottling under pressure carbon dioxide, as sale of finished goods.The fresh beer having added DMDC can not be drunk immediately, need at room temperature deposit after 24 hours just passable.After at room temperature storing a week, observe the clarification of wine liquid, do not find muddy phenomenon.After trial test, not there is the phenomenons such as taste degenerates.Measure total number of bacterial colony by the method described by " GB 4789.2-2010 ", meet national standard.Store the product after the week, substantially maintain the feature that Craft Beer is delicious in taste.
This patent embodiment six
With the Craft Beer that the method for comparative example one is produced, carry out sterilization fresh-keeping process with the technical process shown in Fig. 1.After beer fermentation slaking, be stored in storage tank, the pH value of beer is measured with pH meter and is found about 4.4.Beer temperature after low temperature fermentation, greatly about about 10 degree, makes fresh beer temperature in beer storage tank be increased to 40 degree by recirculated water.Fresh beer in beer storage tank is delivered in beer bottling surge tank by beer transferpump.And dimethyl two carbonic ether (DMDC) in DMDC test tank, be then add in the pipeline in beer transferpump downstream by DMDC volume pump, and mix with fresh beer in the static mixer installed on pipeline.In beer, DMDC concentration regulates by regulating the ratio of DMDC volume pump and beer transferpump flow, controls at 200ppm.In beer bottling surge tank, fresh beer packs bottling under pressure carbon dioxide, as sale of finished goods.The fresh beer having added DMDC can not be drunk immediately, need at room temperature deposit after 24 hours just passable.
After at room temperature storing a week, observe the clarification of wine liquid, do not find muddy phenomenon.After trial test, not there is the phenomenons such as taste degenerates.Measure total number of bacterial colony by the method described by " GB 4789.2-2010 ", meet national standard.Store the product after the week, substantially maintain the feature that Craft Beer is delicious in taste.
This patent embodiment seven
With the Craft Beer that the method for comparative example one is produced, carry out sterilization fresh-keeping process with the technical process shown in Fig. 1.After beer fermentation, be stored in storage tank.In fresh beer, be blended into the pure pineapple juice of 25%, and by citric acid adjust ph to 3.8, be modulated into fruity fresh beer.Beer temperature after low temperature fermentation, greatly about about 10 degree, at room temperature stores fruity fresh beer.After completing slaking, the fresh beer in beer storage tank is delivered in beer bottling surge tank by beer transferpump.And dimethyl two carbonic ether (DMDC) in DMDC test tank, be then add in the pipeline in beer transferpump downstream by DMDC volume pump, and mix with fresh beer in the static mixer installed on pipeline.In beer, DMDC concentration regulates by regulating the ratio of DMDC volume pump and beer transferpump flow, controls at 200ppm.In beer bottling surge tank, fresh beer packs bottling under pressure carbon dioxide, as sale of finished goods.The fresh beer having added DMDC can not be drunk immediately, need at room temperature deposit after 24 hours just passable.
After at room temperature storing a week, observe the clarification of wine liquid, do not find muddy phenomenon.After trial test, not there is the phenomenons such as taste degenerates.Measure total number of bacterial colony by the method described by " GB 4789.2-2010 ", meet national standard.The pineapple juice of calling in, gives Craft Beer fruit-like flavour.Make fruity fresh beer, both maintained the feature that Craft Beer is delicious in taste, had fruit taste again, be applicable to suitable for women for drinking.After at room temperature storing a week, the taste of product does not change.
With the method process Craft Beer enumerated in above embodiment, reached the effect of anti-corrosive fresh-keeping by the cold sterilization effect of DMDC, avoid the impact of the sterilising technology such as pyroprocessing and sterile filtration on product special flavour.Even if this is because under very low working concentration (concentration is lower than 200ppm), DMDC is also enough to kill the microorganism typically affecting beer biologically stable at a lower temperature, comprises most of yeast and some bacteriums and part mould.
Claims (5)
1., for the self-decomposition type cold sterilization technology that fresh beer is fresh-keeping, it is characterized in that: Preservation Treatment process is made up of following link:
A. after beer fermentation slaking completes, in finished beer, add pH adjusting agent, make it in subacidity;
B., before carrying out Preservation Treatment, in storage tank, beer temperature controls within the specific limits;
C. added beer refreshing agent, be by be located at static mixer on beer line of pipes and beer mixed uniformly;
D. the concentration of dimethyl two carbonic ether in fresh beer is by regulating the ratio of DMDC volume pump and beer transferpump flow to control;
E. added the fresh beer of dimethyl two carbonic ether, and be after being that beer mixes, without the need to through pasteurization or sterile filtration process, directly bottle, after at room temperature storing 24 hours, namely can drink.
2. a kind of self-decomposition type cold sterilization technology fresh-keeping for fresh beer according to claim 1, is characterized in that: the potential of hydrogen regulating fresh beer solution by pH adjusting agent described in steps A, its pH value controls within the scope of 3.8-4.4.
3. a kind of self-decomposition type cold sterilization technology fresh-keeping for fresh beer according to claim 1, is characterized in that: the temperature described in step B regulates, and temperature range is between 10-40 degree.
4. a kind of self-decomposition type cold sterilization technology fresh-keeping for fresh beer according to claim 1, is characterized in that: the beer refreshing agent described in step C is dimethyl two carbonic ether.
5. a kind of self-decomposition type cold sterilization technology fresh-keeping for fresh beer according to claim 1, is characterized in that: the concentration of dimethyl two carbonic ether in fresh beer described by step D, within the scope of 50-200 ppm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022004430A1 (en) * | 2020-07-02 | 2022-01-06 | サントリーホールディングス株式会社 | Beer-flavored beverage |
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| US3936269A (en) * | 1974-11-25 | 1976-02-03 | Logica International Corporation | Method of cold sterilization using frozen dimethyl dicarbonate |
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| US20080108710A1 (en) * | 2005-11-23 | 2008-05-08 | The Coca-Cola Company | High-Potency Sweetener Composition With Preservative and Compositions Sweetened Therewith |
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2015
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US3936269A (en) * | 1974-11-25 | 1976-02-03 | Logica International Corporation | Method of cold sterilization using frozen dimethyl dicarbonate |
| CN1098138A (en) * | 1994-06-02 | 1995-02-01 | 汪浩勇 | Cold sterilizing technique for beer industry |
| US20080108710A1 (en) * | 2005-11-23 | 2008-05-08 | The Coca-Cola Company | High-Potency Sweetener Composition With Preservative and Compositions Sweetened Therewith |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022004430A1 (en) * | 2020-07-02 | 2022-01-06 | サントリーホールディングス株式会社 | Beer-flavored beverage |
| JPWO2022004430A1 (en) * | 2020-07-02 | 2022-01-06 | ||
| CN115702237A (en) * | 2020-07-02 | 2023-02-14 | 三得利控股株式会社 | Beer flavor beverage |
| JP7282269B2 (en) | 2020-07-02 | 2023-05-26 | サントリーホールディングス株式会社 | beer-taste beverages |
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