The factors influencing beer colloid stability improvement measures2

Beer though after pasteurization, but with the passage of time will still be cloudy. The opacity is caused by dissolved in the colloidal substance in beer. In order to avoid the generation of colloid turbid, we must first understand the formation of colloid turbidity factors, and then find out the preventive measures. Factors affecting the stability of beer colloid 1, in the presence of aerobic oxidation, the interaction between proteins and polyphenols in beer, formed protein Polyphenol compounds. With the passage of time, increasing the size of the complexes, resulting in beer colloid turbid. 2, metal ions, iron and copper is forming metal casse active participant. If beer by mechanical vibration, will strengthen the contact between iron and copper ion and colloid, resulting in colloid turbid. In addition to iron and copper ions, zinc, tin, aluminum is also formed beer turbidity of the participants. 3, saccharifying mash is a solid liquid impregnation process. Saccharification time, temperature, concentration of mash, pH, dissolved oxygen and other factors will affect beer colloid stability. 4, mechanical vibration, mechanical vibration can accelerate the beer ageing. 5, illumination light can cause beer oxidation, speed up the formation of the dregs. 6, high-temperature beer storage temperature is a major factor affecting the formation of turbidity, temperature can accelerate the reaction process. Therefore, pasteurized also accelerates the formation of colloid turbidity. Beer colloid stability improved measures 1, the management of the production process. 1 saccharification process management USES the humidifying crushing process, crushing after separate wheat skin and endosperm. Wort boiling must meet boiling intensity ( 8% ~ 10%) And a certain boiling time ( 90~ 100min) To extract protein and polyphenol in combination of dimer formation of complex precipitation and to improve beer colloid stability. Enzymes only in the optimum temperature, the optimum pH conditions can play its highest activity, high molecular protein, starch can be fully degradation. Protein only at close to its isoelectric point ( 4. 7 ~ 5. 1) Just easy to precipitate. Mash pH value can be controlled in 5. 4 ~ 5. 6, the pH control in 5 before wort boiling. 1 ~ 5. 3. 1. 2 wort boiling in the process of beer production, strong wort boiling, certain coagulability of macromolecular protein and - Some egg mass polyphenol compounds condensation and precipitation; Under normal circumstances, extend some boiling time, is advantageous to the precipitation of the above material, at the same time, formed in the wort of reducing agents ( Kind of melanin, etc. ) To improve the non-biological stability of beer. To acidification of the boiled wort, adjust the wort pH of 5. 2 ~ 5. 3. Boil after beginning don't early to add hops, should let polyphenols and protein in malt full reaction, in order to improve the utilization rate of hop. 1. 3 wine filter liquor before chilling is very important, can promote the cloudy material separation and except for the part. Chilling temperature can be controlled in the freezing point of beer above and below 0 ℃. The freezing point of beer is associated with the original wort concentration and alcohol content. It is very important to the strength of the filter liquor, the filter liquor more clear, the higher the non-biological stability. Should prevent the oxygen filter liquor, wine more uniform, slow delivery; In front of the fermented liquid filtration, clear how to use CO2 and N2 pressure, in order to reduce the content of dissolved oxygen, in the wine at the same time to strengthen the protection of wine juice anti-oxidation. Usually require wine in the dissolved oxygen content is less than 0. 06mg/L。 1. 4 beer storage transportation and storage temperature generally 5 ~ 25 ℃, the optimum temperature for 10 ~ 15 ℃, at the same time to avoid light, avoid exposure. Sales principle is first in first out to try to shorten the storage time, this is the most effective solution to beer colloid stability, the method of lowest cost. Transportation should try to reduce the vibration of the beer, reduce the effects of oscillation of beer colloid stability. 2, in the process of beer production stabilizer used in the process of beer production, by adding different beer stabilizing agent, such as protease, brewing tannin, silica gel and PVPP, can improve the colloidal stability of beer. Some stabilizers can add alone, also can be used in combination, such as silicone products can be combined and PVPP. 2. 1 protein decomposing enzyme widely used is papaya and pineapple proteinase and so on. It ACTS on the base of amino acids, leucine and glycine peptide bond, through hydrolysis, the sensitivity of macromolecular protein decomposition into low molecular peptide, in order to have the effect of stability of beer. Is the most commonly used in the production of papain, adding quantity generally 10 ~ 40 mg/kg2. 2 brewing tannin brewing tannin can enhance the finished beer anti-aging ability, improve the colloid stability and flavor stability of beer. 2. Three active adsorbent PVPPPVPP ( Polyethylene polyethylene pyrrolidone) With polyphenols, strong oxygen formed between the phenol hydroxyl bond, responsible for beer turbid wine polyphenols have highly selective adsorption properties, is a kind of beer clarifying agent has good economic efficiency.