Beer is a low-alcohol liquor brewed by yeast fermentation with barley malt, hops, and water as the main raw materials. Hops contain protein, vitamins, volatile oils, bitter substances, resins and other nutrients. Drinking in moderation can promote blood circulation, help digestion, and promote appetite. At the same time, beer contains carbon dioxide, which is a refreshing drink for preventing heatstroke, cooling down, quenching thirst and relieving sweat in summer and autumn. Therefore, beer is the third most consumed beverage in the world after water and tea.
How to minimize the oxygen in the beer is a prerequisite for maintaining the freshness and stability of the beer. At present, the widely used antioxidants in beer production process mainly include ascorbic acid, phytic acid, glucose oxidase and so on. Ascorbic acid is to oxidize itself to protect the substances that may be oxidized; phytic acid is to passivate and weaken the catalytic oxidation of metal ions to prevent the oxidation of reducing substances such as polyphenols in beer. Among them, glucose oxidase enzyme plays an important role in the growth of shelf life. Prolonged storage time, under the influence of various factors such as oxygen, light, vibration, etc., will produce color deepening, turbidity, precipitation and other phenomena.
Glucose oxidase enzyme is a biological enzyme preparation obtained by fermentation of a specific strain of Aspergillus niger and advanced purification technology. Glucose oxidase enzyme can remove dissolved oxygen in food, play the role of color protection, preservation, anti-browning, protection of vitamin C, and prolong the shelf life of food, which is a non-toxic and no side effect green food additive. The working principle of glucose oxidase enzyme applied to beer antioxidant is that it consumes oxygen in beer and also produces hydrogen peroxide, which itself is a kind of bactericide, and at the same time, due to this reaction, the residual oxygen is eliminated, so that to a certain extent, the pollution of miscellaneous bacteria is reduced, the aging of beer can be significantly reduced, and its shelf life can be prolonged.
In addition to the use of glucose oxidase to improve the antioxidant treatment of beer, the use of the best technology and equipment, high-quality raw materials, optimal stabilization and antioxidant treatment, and storage are also key details. Stability affects. Only by controlling every detail can the turbidity factors such as protein, polyphenols, β-glucan and calcium oxalate exist in a harmonious balance in the beer, so that the beer has a clear and transparent appearance, fresh taste and rich nutrition.
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