CN209815661U - Beer fresh-keeping deaerating plant - Google Patents

Abstract

The utility model relates to a fresh-keeping deaerating plant of beer, including the jar body that is used for splendid attire fresh-keeping enzyme of beer, set up the cover on the jar body, pipeline, the delivery pump, carbon dioxide conveying mechanism and be used for carrying out the rabbling mechanism that stirs to the fresh-keeping enzyme of beer, pipeline includes first pipeline and second pipeline, the entrance point of first pipeline and the exit end intercommunication of the jar body, the exit end of first pipeline and the inlet end intercommunication of delivery pump, the outlet end of delivery pump and the entrance point intercommunication of second pipeline, the exit end of second pipeline and the sake pipeline intercommunication of beer production line, the inner chamber of the jar body is including the fresh-keeping enzyme of the beer that is located the lower part of inner chamber holds the district and is located the carbon dioxide isolation region on the upper portion of inner chamber, carbon dioxide conveying mechanism's exit end. Adopt the technical scheme of the utility model afterwards, can effectually delay the appearance of the ageing flavor of finished product wine, the utility model discloses a device has the simple and easy advantage of structure.

Description

Beer fresh-keeping deaerating plant

Technical Field

The utility model relates to a beer fresh-keeping deaerating plant and adopt the device to carry out the fresh-keeping technology of beer.

Background

Beer is a nutritious low-alcohol-concentration alcoholic beverage called "liquid bread", "liquid vitamins", and "liquid cake". The beer contains a plurality of vitamins, particularly the B vitamins are the most prominent; in addition, beer contains proteins, various amino acids and minerals.

The inherent quality of beer changes along with the prolonging of the storage period of the finished beer and the influence of the continuous change of external factors. Mainly manifested by the appearance of a stale flavor in beer. The aging flavor is mainly represented by cardboard flavor, caramel flavor and soy sauce flavor in the beer, and the appearance of the bad flavors can reduce the drinkability of the beer and influence the reputation of enterprises. The oxidation of beer is mainly due to the presence of oxygen in beer, and as beer is stored, oxygen reacts with colloidal substances such as proteins and polyphenols in beer, thereby giving the beer a stale flavor. If the oxidation of beer can be delayed, the production cost of enterprises can be reduced by improving the freshness of the beer, and the competitiveness of the enterprises is improved.

Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.

SUMMERY OF THE UTILITY MODEL

An object of the utility model is to provide a structure is simple and easy, can delay the fresh-keeping deaerating plant of beer oxidation, simultaneously the utility model discloses still provide the fresh-keeping technology of beer that adopts the device, it can delay the appearance of the ageing taste of finished product wine effectively, has guaranteed the original flavor of beer, has improved the drinkability of beer.

In order to achieve the above purpose, the utility model adopts the following technical scheme:

the utility model provides a fresh-keeping deaerating plant of beer, including the jar body that is used for splendid attire fresh-keeping enzyme of beer, set up the cover on the jar body, pipeline, the delivery pump, carbon dioxide conveying mechanism and be used for carrying out the rabbling mechanism that stirs to the fresh-keeping enzyme of beer, pipeline includes first pipeline and second pipeline, the entrance point of first pipeline and the exit end intercommunication of the jar body, the exit end and the import end intercommunication of delivery pump of first pipeline, the export end of delivery pump and the entrance point intercommunication of second pipeline, the exit end of second pipeline and the sake pipeline intercommunication of beer production line, the inner chamber of the jar body is including the fresh-keeping enzyme of the beer that is located the lower part of inner chamber and hold the carbon dioxide isolation region that is located the upper portion of inner chamber, carbon dioxide conveying mechanism's exit.

As a preferred mode of the utility model, the rabbling mechanism is including fixing motor on the cover, with the output shaft of motor (mixing) shaft and the stirring leaf of connection on (mixing) shaft, the (mixing) shaft all is located with the stirring leaf the jar is internal.

As an optimized mode of the utility model, be equipped with carbon dioxide concentration detection sensor in the carbon dioxide isolation region.

As an optimal mode of the utility model, the pipeline still includes the third pipeline, the entrance point of third pipeline with the exit end intercommunication of first pipeline, the exit end of third pipeline with sake pipeline intercommunication first pipeline and third pipeline's tie point with be equipped with first control valve between the exit end of the jar body first pipeline and third pipeline's tie point with be equipped with the third control valve between sake pipeline's the tie point.

As an optimized mode of the present invention, a second control valve is disposed on the second conveying pipeline.

As an optimal mode of the utility model, be equipped with the oxygen concentration detection sensor who is used for monitoring the oxygen concentration in the sake pipeline.

As an optimized mode of the utility model, the outer wall of the tank body is provided with a mounting rack, and the delivery pump is fixed on the mounting rack.

As an optimal mode of the utility model, the tank cover is provided with a feed inlet.

As a preferred mode of the present invention, an evacuation valve is disposed at the lower portion of the tank body.

The utility model also provides a beer fresh-keeping technology, adopt beer fresh-keeping deaerating plant to add beer fresh-keeping enzyme to the sake pipeline of beer production line, beer fresh-keeping deaerating plant includes the jar body that is used for splendid attire beer fresh-keeping enzyme, the cover that sets up on the jar body, pipeline, the delivery pump, carbon dioxide conveying mechanism and be used for carrying out the rabbling mechanism that stirs beer fresh-keeping enzyme, pipeline includes first pipeline and second pipeline, the entrance point of first pipeline communicates with the exit end of the jar body, the exit end of first pipeline communicates with the entrance point of delivery pump, the exit end of delivery pump communicates with the entrance point of second pipeline, the exit end of second pipeline communicates with the sake pipeline of beer production line, the inner chamber of jar body includes beer fresh-keeping enzyme holding area that is located the lower part of inner chamber and the carbon dioxide isolation zone that is located the upper portion of inner chamber, the outlet end of the carbon dioxide conveying mechanism is communicated with the carbon dioxide isolation area; the beer fresh-keeping enzyme containing area comprises water and beer fresh-keeping enzyme, the concentration of dissolved oxygen in the water is less than or equal to 15ppb, the purity of carbon dioxide in the carbon dioxide isolation area is more than or equal to 99.995%, and the beer fresh-keeping enzyme is added into the sake pipeline through a delivery pump, so that the concentration of the beer fresh-keeping enzyme in the sake pipeline is 20 ppm.

Adopt the technical scheme of the utility model afterwards, in the automatic production process of beer, add the device through fresh-keeping enzyme and add an amount of fresh-keeping enzyme of beer in to the sake pipeline, effectually delayed the appearance of the ageing flavor of finished product wine, guaranteed the original flavor of beer, improved the drinkability of beer, the utility model discloses a device has the simple and easy advantage of structure.

Drawings

Fig. 1 is a schematic structural view of the present invention;

in the figure:

10-tank 11-fresh-keeping enzyme containing area

12-carbon dioxide isolation area 13-evacuation valve

14-leg 15-can lid

20-sake pipe 31-first pipe

32-second conduit 33-third conduit

34-first control valve 35-second control valve

36-third control valve 40-mounting bracket

41-conveying pump 50-stirring mechanism

51-motor 52-output shaft

53-stirring blade 60-carbon dioxide conveying mechanism

61-carbon dioxide concentration detection sensor 70-oxygen concentration detection sensor

Detailed Description

In order to further explain the technical solution of the present invention, the following embodiments are described in detail.

Referring to fig. 1, a beer fresh-keeping deaerating plant comprises a tank 10 for containing beer fresh-keeping enzymes, a tank cover 15 arranged on the tank 10, a conveying pipeline, a conveying pump 41, a carbon dioxide conveying mechanism 60 and a stirring mechanism 50 for stirring the beer fresh-keeping enzymes. Wherein the can body 10 is stood on the ground by means of the legs 14. The conveying pipeline comprises a first conveying pipeline 31 and a second conveying pipeline 32, the inlet end of the first conveying pipeline 31 is communicated with the outlet end of the tank body 10, the outlet end of the first conveying pipeline 31 is communicated with the inlet end of a conveying pump 41, the outlet end of the conveying pump 41 is communicated with the inlet end of the second conveying pipeline 32, the outlet end of the second conveying pipeline 32 is communicated with a sake pipeline 20 of a beer production line, and when the conveying pump 41 is started, the beer freshness-keeping enzymes in the tank body 10 can enter the sake pipeline 20 through the first conveying pipeline 31, the conveying pump 41 and the second conveying pipeline 32. The inner cavity of the tank body 10 comprises a beer fresh-keeping enzyme containing area 11 positioned at the lower part of the inner cavity and a carbon dioxide isolation area 12 positioned at the upper part of the inner cavity, and the outlet end of the carbon dioxide conveying mechanism 60 is communicated with the carbon dioxide isolation area 12. Wherein the carbon dioxide conveying mechanism 60 can directly adopt a carbon dioxide tank in the existing beer production line, the carbon dioxide tank conveys carbon dioxide to the carbon dioxide isolation area 12 through a pipeline, the carbon dioxide is filled in the carbon dioxide isolation area 12 under the gravity and drives away the air in the carbon dioxide isolation area, and meanwhile, the beer fresh-keeping enzyme is isolated from the outside air.

As a preferred mode of the present invention, the stirring mechanism 50 includes a motor 51 fixed on the tank cover 15, a stirring shaft 52 connected to an output shaft of the motor 51, and a stirring blade 53 connected to the stirring shaft 52, the stirring shaft 52 is disposed along the vertical direction, and the stirring shaft 52 and the stirring blade 53 are both located in the tank body 10.

As an optimized mode of the present invention, a carbon dioxide concentration detection sensor 61 is provided in the carbon dioxide isolation region 12 for detecting the concentration of carbon dioxide.

As a preferred mode of the present invention, the conveying pipeline further includes a third conveying pipeline 33, the inlet end of the third conveying pipeline 33 is communicated with the outlet end of the first conveying pipeline 31, the outlet end of the third conveying pipeline 33 is communicated with the sake pipeline 20, a first control valve 34 is disposed between the connecting point (i.e. intersection) of the first conveying pipeline 31 and the third conveying pipeline 33 and the outlet end of the tank body 10, and a third control valve 36 is disposed between the connecting point (i.e. intersection) of the first conveying pipeline 31 and the third conveying pipeline 33 and the connecting end of the sake pipeline 20. When delivering beer-preserving enzymes to the sake pipe 20, the first control valve 34 and the second control valve 35 are opened and the third control valve 36 is closed. When the device stops running and the conveying pipelines need to be cleaned, the first control valve 34 is closed, the second control valve 35 and the third control valve 36 are opened, the conveying pump 41 is started, the liquid in the sake pipeline 20 circularly flows in the third conveying pipeline 33, the conveying pump 41, the second conveying pipeline 32 and the sake pipeline 20, the liquid in the sake pipeline 20 continuously flows in the pipelines, and the residual beer preserving enzyme deterioration in the second conveying pipeline 32 and the third conveying pipeline 33 is cleaned through the liquid in the sake pipeline.

As a preferred mode of the present invention, a second control valve 35 is provided on the second conveying pipe 32.

As a preferred mode of the present invention, an oxygen concentration detection sensor 70 for monitoring the oxygen concentration in the sake pipe 20 is provided in the sake pipe 20.

As a preferred mode of the present invention, the outer wall of the tank 10 is provided with a mounting frame 40, and the delivery pump 41 is fixed on the mounting frame 40.

As a preferred mode of the present invention, a charging opening (not shown in the figure) is provided on the tank cover 15.

As a preferred mode of the present invention, an emptying valve 13 is disposed at a lower portion of the tank 10.

The utility model discloses still provide a beer fresh-keeping technology, including water and the fresh-keeping enzyme of beer in beer fresh-keeping enzyme holding area 11, the concentration of the dissolved oxygen of aquatic is less than or equal to 15ppb, carbon dioxide purity is greater than or equal to 99.995% in the carbon dioxide isolation region, through transfer pump 41 to adding the fresh-keeping enzyme of beer in sake pipeline 20, make the concentration of the fresh-keeping enzyme of beer in sake pipeline 20 at 20ppm, the flow of sake specifically in sake pipeline 20 sets up transfer pump 41, the volume of opening of first control valve 34 and second control valve 35, make the concentration of the fresh-keeping enzyme of beer in sake at 20 ppm. In the utility model, the beer fresh-keeping enzyme is formed by the mixture of glucose oxidase and catalase, and the weight ratio of the two is 2: 1. The mass concentration of the beer fresh-keeping enzyme in the tank body 10 is 10 percent, the beer fresh-keeping enzyme of the utility model has the advantages of simple components and convenient configuration.

The beer freshness keeping enzyme has Glucose Oxidase (GOD) (also called beta-D-Glucose oxidase (EC 1.1.3.4)) as one kind of oxidoreductase, and has pH of 3.5-6.5, optimal pH of 5.2 and temperature of 30-60 deg.c. The enzyme component contains a certain amount of catalase side enzyme which assists the glucose oxidase to further remove oxygen.

In the production of beer, GOD can prevent beer oxidation, maintain beer flavor and prolong shelf life. The main action mechanism is to remove dissolved oxygen and bottleneck oxygen in beer, prevent oxidative deterioration in the beer production process, enable the oxygen and glucose in the beer to generate glucolactone and consume the dissolved oxygen, the reaction product of the glucolactone has no oxidation capability and toxic or side effect, is slowly hydrolyzed into gluconic acid in aqueous solution, and in addition, because the content of the dissolved oxygen in the sake is low, the content of the glucose consumed by GOD is about 0.18mg calculated by 30 mug/L of the dissolved oxygen in the sake per liter, and has no influence on the quality of the beer.

The fresh-keeping enzyme has specificity of action, and does not affect other substances in beer. Catalase (CAT) is an oxidoreductase used to decompose hydrogen peroxide produced during oxidation. The applicable pH is 4.0-8.0, the most suitable pH is 5.5, and the applicable temperature is 30-65 ℃.

The experimental process and experimental results of the beer fresh-keeping enzyme are analyzed as follows:

the method comprises the following experimental steps:

1. the addition amount of the beer fresh-keeping enzyme is as follows:

TABLE 1 enzyme addition and indication

2. Preparation of beer fresh-keeping enzyme sample

5.9267 g of beer preserving enzyme is weighed to 100 ml, and 59.267 mg/ml of beer preserving enzyme solution is obtained.

0.0456 g of glucose was weighed out and dissolved, and the volume was adjusted to 50 ml to obtain a glucose solution of 0.912 mg/ml.

3. Beer fresh-keeping enzyme experimental method

Beer freshness enzyme experiments were performed on-site at the first package line at 8 months, 2 days, 10:30 in 2016. The production varieties on the first-line date are as follows: 595ml of 9 ℃ wheat is bottled (common beer).

The washed empty bottles were sampled and added to the test samples in the amounts shown in Table 1. Namely, 0.2 ml and 0.4 ml (the beer fresh-keeping enzyme solution with the concentration of 59.267 mg/ml) are respectively measured and put in a marked empty bottle for filling and sterilization. Thus obtaining a sample 1 and a sample 2.

0.2 ml (59.267 mg/ml beer preserving enzyme solution) and 0.2 ml (0.912 mg/ml glucose solution) are measured and put into the marked empty bottle, and filling and sterilization are carried out, thus obtaining the sample 3.

Second, experimental results

1. Dissolved oxygen detection (detection time: 2016 (8/2/8/15/30 pm, fresh liquor sample))

TABLE 1

From total oxygen analysis, the dissolved oxygen is slightly reduced after the beer preservative is added. But the reduction is not so great, mainly due to the low dissolved oxygen of the wine blank itself. The anti-aging of the wine body needs to be verified by a strengthening experiment. (strengthening experiment method: after preserving heat at 60 ℃ for 48 hours, cooling to 3 ℃, and after preserving heat at 20 ℃ for 30 minutes, carrying out detection analysis, wherein the process is called a period.).

2. Detection data and evaluation results after one period of reinforcement experiment

TABLE 2 dissolved oxygen and physicochemical index test results (2016 year 8 month 8 day test, strengthening one period wine sample)

Table 3 detailed results of the weathering:

by combining the analysis of tables 2 and 3, 1) and the reduction of the liquid phase oxygen of the wine body by 0.6ppb and 0.5ppb respectively, 17.64 percent and 14.71 percent respectively after 20ppm and 40ppm of beer fresh-keeping enzyme are added; the total oxygen is respectively reduced by 9ppb and 8ppb by 36.0 percent and 32.0 percent. And the total oxygen content of 20ppm of beer fresh-keeping enzyme and 0.3ppm of glucose is reduced by 5ppb and 20.0%. 2) After the beer fresh-keeping enzyme is added, the detection of the relevant beer physical and chemical indexes has no obvious change. 3) From the aging degree analysis, the best effect is obtained by adding 20ppm of beer preserving enzyme, and the effect is the second best by adding 20ppm of beer preserving enzyme and 0.3ppm of glucose. Therefore, it was decided to conduct production experiments with 20ppm of beer freshness enzyme added.

Third, beer fresh-keeping enzyme experiment is carried out by abnormal filling technology

The sake (595 ml at 9 ° state banquet) is taken from the bag in one line and then opened at 2016 (8 months and 3 days). 1. Respectively adding 0.2 ml and 0.4 ml (the beer fresh-keeping enzyme solution with the concentration of 59.267 mg/ml) to obtain a sample 1 and a sample 2 with the beer fresh-keeping enzyme concentrations of 20ppm and 40ppm respectively. Capping and sterilization are carried out after about 40 seconds. 2. Adding 0.2 ml (59.267 mg/ml beer preserving enzyme solution) and 0.2 ml (0.912 mg/ml glucose solution) to obtain 20ppm beer preserving enzyme and 0.3ppm glucose, and capping and sterilizing after about 40 seconds. 3. And (5) blanking the sample, opening the cover for 40 seconds, capping and sterilizing.

The detection indexes of the dissolved oxygen are as follows:

TABLE 4

From the above detection data, it can be seen that the liquid phase oxygen is greatly reduced. About 400ppb reduction. The beer fresh-keeping enzyme has an effective effect by mainly opening the cap and then pressing the cap, wherein the dissolved oxygen of the beer body is higher. The difference of gas phase oxygen is mainly caused by the error between uncovering and covering.

And (4) synthesizing the analysis of the experimental results, and performing a production experiment by adding 20ppm of beer fresh-keeping enzyme.

The beer filtration fresh-keeping enzyme adding step:

1. the beer fresh-keeping enzyme is prepared into solution with a certain concentration by using dilution water, and the concentration is generally controlled to be about 10%.

2. And starting the stirrer to stir so as to uniformly mix the beer fresh-keeping enzyme.

3. The carbon dioxide with the purity of more than or equal to 99.995 percent is used for protecting the beer fresh-keeping enzyme storage tank so as to reduce oxygen absorption of the beer fresh-keeping enzyme solution.

4. The beer fresh-keeping enzyme is uniformly added into the sake pipeline at a certain flow rate by using a variable frequency pump (namely a delivery pump) according to the flow rate of the sake, so that the sake is ensured to contain a certain amount of beer fresh-keeping enzyme.

The beer freshness enzyme was added in the above manner, and the amount of the addition was 20 ppm. Additive production experiments were performed. The results of the experiment were analyzed as follows:

TABLE 5 Change Table for testing TPO at different times

After the beer freshness-retaining enzyme is added, the TPO of the beer is obviously reduced along with the extension of the storage time. The finished beer added with 20ppm of fresh-keeping enzyme is evaluated after being placed for 9 months, the beer is slightly aged, and the detection results of the physical and chemical indexes of the rest beer are normal.

Through the research on the beer filtration and preservation process and the improvement on equipment, the appearance of the aging taste of the finished beer is effectively delayed, the original flavor of the beer is ensured, and the drinkability of the beer is improved.

The product form of the present invention is not limited to the embodiment of the present invention, and any person can properly change or modify the product form of the present invention without departing from the scope of the present invention.

Claims (9)

1. The utility model provides a beer deoxidization device that keeps fresh which characterized in that: including the jar body that is used for splendid attire beer fresh-keeping enzyme, set up cover on the jar body, pipeline, the delivery pump, carbon dioxide conveying mechanism and be used for carrying out the rabbling mechanism that stirs to beer fresh-keeping enzyme, pipeline includes first pipeline and second pipeline, the entrance point of first pipeline and the exit end intercommunication of the jar body, the exit end and the import end intercommunication of delivery pump of first pipeline, the export end of delivery pump and the entrance point intercommunication of second pipeline, the exit end of second pipeline and the sake pipeline intercommunication of beer production line, the inner chamber of the jar body is including the beer fresh-keeping enzyme that is located the lower part of inner chamber holds the district and the carbon dioxide isolation region that is located the upper portion of inner chamber, carbon dioxide conveying mechanism's exit end and carbon dioxide isolation region intercommunication.

2. The beer fresh-keeping oxygen-removing device according to claim 1, characterized in that: the stirring mechanism comprises a motor fixed on the tank cover, a stirring shaft connected with an output shaft of the motor and a stirring blade connected to the stirring shaft, and the stirring shaft and the stirring blade are both positioned in the tank body.

3. The beer fresh-keeping oxygen-removing device according to claim 1, characterized in that: and a carbon dioxide concentration detection sensor is arranged in the carbon dioxide isolation area.

4. The beer fresh-keeping oxygen-removing device according to claim 3, characterized in that: the conveying pipeline further comprises a third conveying pipeline, the inlet end of the third conveying pipeline is communicated with the outlet end of the first conveying pipeline, the outlet end of the third conveying pipeline is communicated with the sake pipeline, a first control valve is arranged between the connecting point of the first conveying pipeline and the third conveying pipeline and the outlet end of the tank body, and a third control valve is arranged between the connecting point of the first conveying pipeline and the third conveying pipeline and the connecting end of the sake pipeline.

5. The beer fresh-keeping oxygen-removing device according to claim 4, characterized in that: and a second control valve is arranged on the second conveying pipeline.

6. The beer fresh-keeping oxygen-removing device according to claim 5, characterized in that: an oxygen concentration detection sensor for monitoring the oxygen concentration in the sake pipeline is arranged in the sake pipeline.

7. The beer fresh-keeping oxygen-removing device according to claim 1, characterized in that: the outer wall of the tank body is provided with a mounting frame, and the delivery pump is fixed on the mounting frame.

8. The beer fresh-keeping oxygen-removing device according to claim 1, characterized in that: the tank cover is provided with a feed inlet.

9. The beer fresh-keeping oxygen-removing device according to claim 1, characterized in that: an emptying valve is arranged at the lower part of the tank body.