CN114196499A - Beer brewing method for keeping beer fresh and foam by adding hydrogen - Google Patents

Abstract

The invention belongs to the technical field of beer processing, and particularly relates to a beer brewing method for keeping beer fresh and foam by adding hydrogen, which comprises the following specific steps: s1: obtaining brewed beer juice; s2: discharging oxygen from the beer juice; s3: injecting hydrogen, drinking or packaging; and (3) directly drinking the beer juice mixed with the hydrogen or packaging. By discharging part of oxygen in the beer, the preservation time of the beer is prolonged, and the beer has good taste; the traditional carbon dioxide component is replaced by hydrogen, so that the taste of the beer is fresh, a large amount of foam can be generated by shaking before drinking, and rich taste brought by the large amount of foam is reserved; by the brewing method, air intake is reduced.

Description

Beer brewing method for keeping beer fresh and foam by adding hydrogen

Technical Field

The invention relates to the technical field of beer processing, in particular to a beer brewing method for keeping beer fresh and foam by adding hydrogen.

Background

Beer (Beer) is an alcoholic beverage brewed by using wheat malt and barley malt as main raw materials, adding hops, performing liquid gelatinization and saccharification, and performing liquid fermentation.

The beer has low alcohol content, and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. Among them, low molecular sugar and amino acid are easily digested and absorbed, and generate a large amount of heat energy in vivo, so that beer is often called "liquid bread".

Carbon dioxide is usually added into the existing beer, a large amount of bubbles are generated during drinking, the taste is improved, but the stimulation is large, and a large amount of oxygen is contained in the beer, so that the preservation period is short, and the taste is influenced if the preservation period is increased by adding a preservative.

Disclosure of Invention

The invention aims to provide a beer brewing method for keeping beer fresh and foam by adding hydrogen, which aims to solve the problems that the prior beer proposed in the background art usually adds carbon dioxide into the beer, generates a large amount of bubbles when being drunk, increases the taste, but has larger stimulation and contains a large amount of oxygen components inside, so that the refreshing period is shorter, and the taste is influenced if the refreshing period is increased by adding a preservative.

In order to achieve the purpose, the invention provides the following technical scheme: a beer brewing method for keeping beer fresh and foam by adding hydrogen comprises the following specific steps:

s1: obtaining brewed beer juice: obtaining fermented and filtered beer juice, and adding a food-grade pH regulator into the beer juice to obtain a semi-finished product of the beer juice;

s2: discharging oxygen from beer juice: obtaining the beer juice semi-finished product in the step S1, placing the beer juice in a tank body provided with an opening, connecting a vacuum pump on the opening of the tank body to enable the interior of the tank body to be in a negative pressure state, continuously keeping the negative pressure state for 10-20min, and discharging oxygen in the beer juice;

s3: hydrogen injection, drinking or packaging: obtaining the beer juice from the tank body and the discharged oxygen, sealing the opening of the tank body in a vacuum negative pressure state, connecting a container with hydrogen on the opening, enabling the hydrogen in the container to be in a high pressure state relative to the tank body, opening the opening after the container is communicated with the tank body, and enabling the hydrogen to enter the tank body under the action of air pressure to uniformly mix the hydrogen with the beer juice in the tank body;

and (3) directly drinking the beer juice mixed with the hydrogen or packaging.

Further, the food-grade pH regulator is one or more of citric acid, fruit acid and acetic acid.

Further, the food-grade pH regulator accounts for 1-1.25% of the weight of the beer juice according to the weight proportion.

Furthermore, the opening of the tank body is provided with a connecting pipe, the connecting pipe is provided with a valve, and the opening and closing of the connecting pipe and the opening are controlled through the valve.

Further, the opening is arranged at the upper end of the tank body, and when hydrogen enters the tank body through the container, the tank body is inverted, so that the hydrogen enters from the lower side in the tank body and rises.

Further, the specific method for packaging the beer juice mixed with hydrogen in step S3 is as follows:

invert the bottle that the encapsulation adopted, make the oral area down, be connected the oral area of bottle and the opening of the jar body, make opening department extend to the inside upper end of bottle, set up the suction pump at the opening part, the import of suction pump is at jar internal and height-adjustable, the import of suction pump is in the upper end suction hydrogen entering bottle body of the jar body, catch up the air in the bottle from the top down, later overturn the bottle fast, and the import of control suction pump descends, take out beer juice, in the beer juice gets into the bottle, treat that pack beer juice in the bottle when to 4/5, stop the filling, can to the bottle closing cap.

Compared with the prior art, the invention has the beneficial effects that:

1) by discharging part of oxygen in the beer, the fresh-keeping time of the beer is prolonged, and the beer has good taste.

2) The hydrogen replaces the traditional carbon dioxide component, so that the taste of the beer is fresh, a large amount of foam can be generated by shaking before drinking, and rich taste brought by the large amount of foam is reserved.

3) By the brewing method, air intake is reduced.

Drawings

FIG. 1 is a flow chart of the brewing process of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

Referring to fig. 1, the present invention provides a technical solution: a beer brewing method for keeping beer fresh and foam by adding hydrogen comprises the following specific steps:

s1: obtaining brewed beer juice: obtaining fermented and filtered beer juice, and adding a food-grade pH regulator into the beer juice, wherein the food-grade pH regulator is one or more of citric acid, tartaric acid and acetic acid, and the food-grade pH regulator accounts for 1-1.25% of the weight of the beer juice according to the weight proportion to obtain a semi-finished product of the beer juice;

the fermented and filtered beer juice is treated according to the following 7 steps:

1: and (4) crushing.

Although grinding is a simple mechanical process, the degree of grinding is very important for the biochemical changes of saccharification, for the components of the wort, for the filtration rate of the wort and for the raw materials and utilization.

2: gelatinizing and saccharifying.

The gelatinization is carried out by pulverizing rice, adding into flower-protecting pot, and adding into warm water. At a certain temperature (45 ℃), the starch swells and splits in water to form a uniform pasty solution, which is prepared into a liquefied complete liquid, and the liquid is added into a saccharifying pot to be saccharified together with the malt.

3: and (5) filtering the wort.

After saccharification, the saccharified liquid is sent to a filter to separate wort from maltose, and clear wort is obtained.

4: boiling at high temperature, and adding flos Lupuli.

Transferring wort to wort boiling kettle, adding flos Lupuli, heating and boiling for 1 hr to stabilize wort components and dissolve flos Lupuli flavor, bitter taste and various effective components in wort.

5: and (5) clarifying and cooling.

The wort is cooled in a cooler to about 10 ℃ to ferment various beer yeasts.

6: adding yeast, and fermenting.

After cooling the wort, brewer's yeast and sterile air are added and transferred to the fermentor to start the fermentation. Fermentation is primarily the conversion of maltose in wort to carbon dioxide by brewers' yeast.

7: and (4) filtering by using diatom.

After fermentation, removing yeast and macromolecular protein in the fermentation liquor by centrifugation and multiple filtration to obtain sparkling and clear alcohol, and sterilizing to obtain the cooked beer.

S2: discharging oxygen from beer juice: obtaining the beer juice semi-finished product in the step S1, placing the beer juice in a tank body provided with an opening, connecting a vacuum pump on the opening of the tank body, arranging a connecting pipe on the opening of the tank body, arranging a valve on the connecting pipe, controlling the opening and closing of the connecting pipe and the opening through the valve to enable the interior of the tank body to be in a negative pressure state, continuously keeping the negative pressure state for 10-20min, discharging oxygen in the beer juice, and discharging a large amount of carbon dioxide while discharging the oxygen;

s3: hydrogen injection, drinking or packaging: obtaining the beer juice from the tank body and the discharged oxygen, sealing an opening of the tank body in a vacuum negative pressure state, connecting a container with hydrogen on the opening, enabling the hydrogen in the container to be in a high pressure state relative to the interior of the tank body, opening the opening after the container is communicated with the tank body, enabling the hydrogen to enter the tank body under the action of air pressure to uniformly mix the hydrogen with the beer juice in the tank body, arranging the opening at the upper end of the tank body, and inverting the tank body when the hydrogen enters the tank body through the container so as to enable the hydrogen to enter and rise from the lower side in the tank body;

and (3) directly drinking the beer juice mixed with the hydrogen or packaging.

The concrete method for packaging the beer juice mixed with hydrogen is as follows:

invert the bottle that the encapsulation adopted, make the oral area down, be connected the oral area of bottle and the opening of the jar body, make opening department extend to the inside upper end of bottle, set up the suction pump at the opening part, the import of suction pump is at jar internal and height-adjustable, the import of suction pump is in the upper end suction hydrogen entering bottle body of the jar body, catch up the air in the bottle from the top down, later overturn the bottle fast, and the import of control suction pump descends, take out beer juice, in the beer juice gets into the bottle, treat that pack beer juice in the bottle when to 4/5, stop the filling, can to the bottle closing cap.

	Shelf life of the product at normal temperature	Taste of the product
			Beer of the scheme	6 months old	Refreshing without irritation
Ordinary beer	3 months old	Is relatively strong

While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (6)

1. A method for brewing beer by adding hydrogen to keep the freshness and the foam of the beer is characterized by comprising the following specific steps of:

s1: obtaining brewed beer juice: obtaining fermented and filtered beer juice, and adding a food-grade pH regulator into the beer juice to obtain a semi-finished product of the beer juice;

s2: discharging oxygen from beer juice: obtaining the beer juice semi-finished product in the step S1, placing the beer juice in a tank body provided with an opening, connecting a vacuum pump on the opening of the tank body to enable the interior of the tank body to be in a negative pressure state, continuously keeping the negative pressure state for 10-20min, and discharging oxygen in the beer juice;

s3: hydrogen injection, drinking or packaging: obtaining the beer juice from the tank body and the discharged oxygen, sealing the opening of the tank body in a vacuum negative pressure state, connecting a container with hydrogen on the opening, enabling the hydrogen in the container to be in a high pressure state relative to the tank body, opening the opening after the container is communicated with the tank body, and enabling the hydrogen to enter the tank body under the action of air pressure to uniformly mix the hydrogen with the beer juice in the tank body;

and (3) directly drinking the beer juice mixed with the hydrogen or packaging.

2. The method of brewing beer by adding hydrogen to keep beer fresh and foam as claimed in claim 1, wherein: the food-grade pH regulator is one or more of citric acid, fruit acid and acetic acid.

3. The method of brewing beer by adding hydrogen to keep beer fresh and foam as claimed in claim 1, wherein: the food-grade pH regulator accounts for 1-1.25% of the beer juice by weight.

4. The method of brewing beer by adding hydrogen to keep beer fresh and foam as claimed in claim 1, wherein: the opening of the tank body is provided with a connecting pipe, the connecting pipe is provided with a valve, and the opening and closing of the connecting pipe and the opening are controlled through the valve.

5. The method of brewing beer by adding hydrogen to keep beer fresh and foam as claimed in claim 1, wherein: the opening sets up in the upper end of jar body, and when hydrogen passed through the container and gets into jar internally, invertedly with jar body for hydrogen gets into and rises from jar internal downside.

6. The method of brewing beer by adding hydrogen to keep beer fresh and foam as claimed in claim 1, wherein: the concrete method for packaging the beer juice mixed with the hydrogen in the step S3 is as follows:

invert the bottle that the encapsulation adopted, make the oral area down, be connected the oral area of bottle and the opening of the jar body, make opening department extend to the inside upper end of bottle, set up the suction pump at the opening part, the import of suction pump is at jar internal and height-adjustable, the import of suction pump is in the upper end suction hydrogen entering bottle body of the jar body, catch up the air in the bottle from the top down, later overturn the bottle fast, and the import of control suction pump descends, take out beer juice, in the beer juice gets into the bottle, treat that pack beer juice in the bottle when to 4/5, stop the filling, can to the bottle closing cap.

Images