Study On Green Beer Brewing

The food security had been paid attention with the improvement of life quality. The green beer was one of the products which was met with the request. Several kinds of the analysis methods of formaldehyde determination was listed in the paper, such as acetylactone method, AHMT method, and high pressure liquid chromatography method. Finally, the formaldehyde content of the raw material, semi-product and final beer was determined by the method of diacetyl distillation instrutment in this paper.It was found that formaldehyde was taken the important role of removing polyphenol and improving beer non-biological stability, but it was harmful for people's health, at the same time, it was harmful for beer flavor stability. It was not a good choice of formaldehyde. The formaldehyde of beer was produced not only the adding in the mashing by additive, but also by other pathway. There was formaldehyde in the beer even if it was not added in the beer. The coming and formation pathway was very complex, formaldehyde was produced from barley, adjunct, enzyme, brewing water, yeast metabilism and so on. The formaldehyde content of wort can be decreased if the malt, adjunct and enzyme was selected with low formaldehyde content and low polyphenol index, and the boiling degree was controled reasonably. At the other hand, the formaldehyde would be producted during fermentation by the yeast metabolism. There was positive relationship between the foraldehyde content and yeast generation, fermentation temperature. That was to say, the high the yeast generation and fermentation temperature was, the more the formaldehyde content was produced in the process. The beer non-biological stability could be improved by adding some additive in the brewing, such as silica xerigel, PVPP, fish gel, the polyphenol, protein and some small particle would be absorbed, precipitated by the additive. The addititve adding volume and the changing regulation of formaldehyde content during the brewing process was investigated in the paper. The green beer production processing was determined finally, the beer product was met with the national green beer standard in the large-scale production experiment, with good non-biological stability and good flavor stability.