Post fermentation deep refrigeration treatment tec

Deep refrigeration treatment technology of beer post fermentation (Part 2)

(2) from the perspective of shelf life prediction, the experimental results of the three methods are equivalent

Table 3 finished product index analysis

analysis items group A (deep refrigeration treatment) group B (carrageenan addition) group C (formaldehyde addition)

chromaticity/EBC 6 2 5. 9 5. 5

turbidity/EBC 0 26 0. 26 0. 19

coagulable nitrogen/mg · L - 13 1 2. 9 2. 6

total polyphenols/mg · L - 1100 There are many introductions to the experience and calculation formula of the relationship between the surface roughness of experimental machine parts and the dimensional tolerance of experimental machine parts 06104 8 99. 22

anthocyanins/mg · L - 128 4 29. 3 22. 6

polyphenol polymerization index 3 84 3. 92 4. 39

bubble retention/s 276262283

shelf life test (turbidity)/EBC 0 2 will be officially settled in October 70 25 0. 28

Table 4 turbidity test results of beer brewed by different treatment methods after 4 months

test batch number treatment method turbidity/EBC

formaldehyde treatment technology 0 44

2 deep refrigeration treatment technology 0 24

3 deep refrigeration treatment technology 0 27

4 deep refrigeration treatment technology 0 33

5 formaldehyde treatment Technology Jinan new era gold assay instrument Co., Ltd. reminds you that whether the machine is often used or not 19

6 plus carrageenan 0 22

7 deep refrigeration treatment technology 0 24

(3) although the content of total polyphenols and anthocyanins in beer brewed by deep refrigeration treatment technology is a little higher, the polyphenol polymerization index is lower than that of other methods of producing methanol from purified syngas, indicating that the abiotic stability of beer is not affected. On the other hand, maintaining a certain amount of polyphenols can improve the antioxidant capacity of beer and make the beer taste fuller

2. 4 (NH4) 2SO4 precipitation limit method determination of sensitive protein (NH4) 2SO4 precipitation limit method (SAPL) is a method to determine the turbidity value of beer by adding saturated ammonium sulfate to cause turbidity according to the salting out principle. This method is simple, fast and feasible

from the test and comparison results in Table 5, it can be seen that the non biological stability of beer produced by deep refrigeration treatment technology is slightly superior to that of beer without deep refrigeration treatment

table 5 titration results of saturated (NH4) 2SO4 solution

index

deeply refrigerated beer

sample 1 sample 2 sample 3

beer without deeply refrigerated treatment

sample 4 sample 5 sample 6

original concentration/% 11 0 12. 0 11. 0 11. 0 11. 0 10. 0

(NH4) 2SO4/mL 23 24 26 27 25 29

2. 5 Effect of deep refrigeration treatment technology on foam professor narziss, a famous German beer expert, made a famous experiment on the effect of storage temperature on beer foam in his monograph "latest research on beer foam" published in 1997 [11]. The results are shown in Table 6. Professor narziss believes that increasing the storage temperature from - 2 ℃ to 2 ℃, the foam value decreases from 130s to 125S, and if it increases to 4 ℃, the foam value can be reduced by 7 units

from the results of storage period test in Table 4, it is also verified that the effect of deep refrigeration treatment is more than twice that of 0 ℃

from the electrophoresis test (Fig. 2), it can be seen that the protein molecular weight of beer after deep refrigeration treatment is relatively concentrated, about 14000 u, and its foam value is good in the subsequent foam determination and comparison (see Table 3

Table 6 Effect of storage temperature on beer foam and stability

storage temperature/℃ 420 - 2

storage period test (0 °/

40 °/0 ° hot day)

1 0 1. 6 1. 8 4. 0

foam value/s 123 125 127 130

note: the storage period test in the table is the number of repeated heat and cold treatments, 24h each time until the turbidity reaches the number of repetitions of EBC fulma unit. 0 °/40 ° in a hot day is equivalent to 30 days of stability. And table 6). It shows that the deep refrigeration treatment process can only remove those proteins with molecular weight that are harmful to beer, but has no effect on foam protein. It is reported that the protein molecules that promote foam are concentrated between 5000 and 60000 U. The molecular weight of turbid polymer protein is between 30000 and 100000 U. Therefore, it can be inferred that the protein with molecular weight of about 14000 u is not only beneficial to beer foam, but also does not affect the colloidal stability. The deep refrigeration treatment process solves the contradiction between the stability of beer foam and the reduction of cold turbidity of beer

3 discussion

the experiment shows that the deep refrigeration treatment technology has a very obvious effect on improving the stability of beer, and it can fully meet the requirements of beer quality for abiotic stability. At the same time, deep refrigeration treatment can effectively remove polyphenols and proteins that cause beer turbidity, and retain the part of substances that are effective for beer quality. That is, selectively remove protein, and maintain and improve the bubble retention of beer; Polyphenols can be selectively removed. Although the content of polyphenols has increased, the stability has increased steadily. At the same time, keeping enough polyphenols in beer can not only improve the antioxidant capacity of beer, but also maintain and improve the fullness and richness of beer taste

in a word, reasonable and effective implementation of deep refrigeration treatment technology is very beneficial to improve the quality and taste of beer

source: China Refrigeration accessories

wuyongyang Shenzhen Jinwei Beer Co., Ltd