Self-decomposition cold sterilization technology for retaining freshness of fresh beer

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 [0001] The invention relates to a fresh-keeping technology for beer, in particular to a technology for keeping fresh beer by using a self-decomposing cold bactericide. Background technique [0002] Beverages are notoriously perishable. Fruit juices, sugar, thickeners and other ingredients are ideal media for food spoilage bacteria such as yeast, mold and fermentative bacteria. To extend the shelf life of food, strict anti-corrosion and sterilization process is one of the key technologies. In the beverage industry, commonly used antisepsis and sterilization techniques include pasteurization, adding preservatives or aseptic cold filling. Each of these technologies has its advantages and limitations. Pasteurization, the equipment is simple and suitable for a wide surface, but high temperature treatment will cause the loss of nutrients in beverages, and sometimes it is necessary to add vitamins, artificial colors and other ingredients to beverages; adding pres...

AI Technical Summary

Problems solved by technology

However, various beverage sterilization techniques that are popular now, such as pasteurization, aseptic filtration, etc., will cause great damage to the taste quality of draft beer and reduce the grade of the product.

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