205results about "Malt preparation" patented technology

The utility model relates to the technical field of craft beer, and discloses a craft beer malt crushing device, the craft beer malt crushing device comprises a main body, a crushing assembly is provided inside the main body, a crushing structure is provided inside the main body, an auxiliary structure is provided inside the main body, the crushing structure comprises: an auxiliary shell, the outer wall of the main body is fixedly connected with the auxiliary shell, a discharge port is provided on the side wall of the main body close to one end of the auxiliary shell, and a discharge port is provided on the side wall of the main body close to one end of the auxiliary shell. The craft beer malt crushing device is provided with a crushing structure, and the crushing structure can transport the craft beer malt that has not been completely crushed to the top of the crushing assembly, and then the craft beer malt is crushed again by the crushing assembly, thereby improving the crushing effect of the crushing device on the craft beer malt, and thereby improving the crushing quality of the crushing device.

The invention discloses a turbid pear-flavored sour beer and a preparation method thereof, belonging to the technical field of beer. The pear-flavored sour beer is prepared by fermenting ale malt, wheat malt, autumn pear juice and caramel malt with lactic acid bacteria and yeast without adding exogenous saccharifying enzyme, and the original wort concentration is 8-10°P, the fermentation degree is 71-76%, the alcohol content is 3.6%-4.0%vol, the chroma is 9-12EBC, the turbidity is 90-120EBC, the bitterness value is 7-10IBU, and the pH value is less than 1. 3.6. The total organic acid content is ≥3.0mL / 100mL. The taste is sweet and slightly sour, with a strong fruity aroma and a unique flavor. The produced wine is golden in color with a higher chroma. The wine has spicy and pear fruit aromas and a caramel malt aroma. At the same time, the present invention also provides a device for preparing acidified wort in the process of preparing sour beer, which can realize multiple functions such as boiling, cooling, precipitation, strain addition, carbon dioxide stirring and deoxygenation, primary fermentation of lactic acid bacteria, and anaerobic fermentation process, thereby improving production efficiency.

The invention provides a method for preparing low-purine beer based on high-energy fluid mill equipment, and relates to the field of beer. Comprising the following steps: preparing clarified wort, and pumping the clarified wort into a high-energy fluid mill for treatment to obtain treated wort; the treated wort is subjected to flavor treatment and fermentation treatment, and the low-purine beer is obtained. The method is mainly based on a high-density energy input physical method, purine combined in nucleic acid in wort can be effectively released and is converted into a free state, the utilization rate of purine is increased through fermentation proliferation of yeast, and the purpose of reducing the purine content in a beer product is achieved. The production process flow is simple, the purine reduction effect is obvious, and the prepared beer is excellent in sense, rich in taste level, suitable for industrial production and wide in application prospect.

The present application discloses a malt production method and a method for improving the antioxidant activity of malt, wherein grains are subjected to at least one steeping step, in which the grains are immersed in hydrogen water with a dissolved hydrogen concentration of 0.3 to 1.6 ppm. By using hydrogen rich water in malt production, it is possible to take into account simultaneous improvements to multiple quality indicators at the same time. The positive biological effects of hydrogen rich water are especially significant. The increased content of α-amino nitrogen in the malt brings greater economic benefit to malt producers. Moreover, the colour intensity and turbidity of the malt are significantly reduced, effectively solving the problem of wort often being turbid. The endogenous antioxidant activity of malt, wort and even fermented beverages is increased, as desired by malt producers and the brewing industry. No additional additives are introduced during malt production.

The invention provides a wheat steeping device for beer production, and belongs to the technical field of beer production devices. Comprising an outer barrel assembly, an inner soaking barrel assembly, an inner stirring assembly, an upper impurity removing assembly, a vibration conical head, a bottom auger component, a side rotation driving component and an air blowing component, a liftable inner barrel body is located in the outer barrel body, an inner rotation disc is rotationally connected to the inner bottom of the inner barrel body, a side rotation shaft is obliquely rotationally connected to one end of the side wall of the outer barrel body, and an inner rotation bevel gear is fixedly connected to the inner end of the side rotation shaft; after the inner barrel body descends to a certain position, a bottom rotating bevel gear at the bottom of the inner barrel body is just meshed with an inner rotating bevel gear, so that an inner rotating disc is driven to rotate, and meanwhile, a scraping soft sheet located at the upper end of the inner barrel body is synchronously driven to transversely move back and forth, and the purpose of cleaning barley in the inner barrel body can be achieved; meanwhile, floating wheat and impurities floating at the top end of the outlet of the inner barrel body can be automatically cleaned; and the lateral rotation driving component is matched with the air blowing component, so that the effects of improving the wheat steeping quality and drying can be achieved.

The invention relates to jasmine flower flavor beer brewed with monosodium glutamate and a preparation method thereof, and belongs to the technical field of beer brewing. The Belgian wheat craft composite fruit wine is prepared from brewed purified water, composite grain malt, Eldea multi-hop, jasmine tea liquid and Folmandi AB-1 beer yeast, wherein the Eldea multi-hop, the jasmine tea liquid and the Folmandi AB-1 beer yeast are added into the Belgian wheat craft composite fruit wine; the composite grain malt is composed of barley malt, wheat malt and oat malt. The jasmine flower flavor brewed beer is obtained through the steps of material selection and smashing, saccharification, boiling, rotary precipitation, cooling and standing, primary fermentation, secondary fermentation and the like. The produced craft beer contains the unique fragrance of the jasmine flowers, and the flower fragrance of the jasmine flowers, the malt fragrance of the beer and the bitter taste of the hops are mutually blended, so that the taste of the beer is richer and more balanced. Beta-glucan, dietary fibers, vitamins and minerals in the beer are increased due to the addition of the composite grain malt, and the nutritional value of the craft beer is comprehensively improved.

The utility model discloses a wheat-steeping ventilation overflow wheat-water separation water-saving device, which relates to the technical field of beer manufacturing equipment and comprises a wheat-steeping tank body, a separation component and a blanking groove body, a protection plate is arranged on the wheat steeping tank body, connecting frames are arranged on the inner wall of the protection plate, the connecting frames are evenly distributed in the circumferential direction with the protection plate as the circle center, the number of the connecting frames is multiple sets, and mounting rings are arranged between the multiple sets of connecting frames; the separation assembly is arranged on the barley steeping tank body and is used for separating barley from barley water in a use state; and the blanking groove body is arranged on the wheat steeping tank body. According to the utility model, the separation assembly is arranged, so that solid particles such as barley can be effectively intercepted in the barley steeping tank body in the overflow process and are prevented from flowing out along with water, more thorough wheat-water separation can be realized, and the separation efficiency is improved; and fluid dynamic characteristics in the wheat steeping tank body can be optimized, so that water flow is smoother, and meanwhile, the possibility that wheat is brought out by the water flow is reduced.

The invention provides pure red beer and a malt compounding method thereof, and belongs to the technical field of beer brewing. The pure red beer provided by the invention consists of basic malt and special malt as raw materials, and is obtained by obtaining saccharified wort through a saccharification process, oxygenating and adding a yeast strain for fermentation, the color values of the obtained pure red wine liquid are L * 75-83, a * 32-39 and b * 52-57. The beer has typical wheat fragrance flavor, is pure in color and rich in wheat fragrance flavor, and can further enrich beer categories in the market.

The utility model provides a beer malt spraying device, which relates to the technical field of beer malt spraying devices and comprises a growth frame, a support is arranged on the side face of the growth frame, a spraying pipe is fixedly connected to the side face of the support, a motor is fixedly connected to the surface of the support, and a rectangular block is arranged on the surface of the support. A fixing rod is fixedly connected to the side face of the rectangular block, a sliding block is slidably connected to the surface of the fixing rod, a growth frame is fixedly connected to the upper top of the sliding block, an annular block is fixedly connected to the bottom of the sliding block, a tooth block is fixedly connected to the inner wall of the annular block, and a half gear is arranged in the annular block; the semi-gear is driven by a motor, a push-out device is arranged in the growth frame, the semi-gear and the gear block are meshed and overlapped, a convenient connecting device is arranged on the upper top of the spraying pipe, and the problem that the water pipe and the spraying pipe are directly arranged together in a sleeved mode and are prone to disengagement is solved.

A method of producing gluten-free beer and a method of producing gluten-free spent grains are described, wherein said methods employ a mixture of a plurality of gluten-containing cereal grains as the starting material, the mixture comprising barley malt in an amount of between 60% and 65% by weight and one or more unmalted cereals in a total amount of between 35% and 40% by weight. A method of producing gluten-free flour is further described, which comprises carrying out the method as defined above to obtain gluten-free spent grains, drying said spent grains and grinding the dried gluten-free spent grains.

A process for separating malted grain fractions is described, which, through a single continuous processing stage with a single piece of equipment, allows the separation of a solid fraction of fragmented husk with low moisture content from the rest of its components and a semi-solid fraction that has available the smaller components originally contained in the bagasse, as well as the fractions obtained from such process.

In a method of energy-efficient drying of green malt (2) in a kiln (1) with the aid of a speed-modulated ventilator (3) for passage of a mass flow of air (4) through a drying material bed (2.1) of the green malt (2), it is envisaged that the drying is conducted over a defined maximum kiln-drying time (tmax). Detected for this purpose are a cereal moisture content (Hg) and a cereal mass (Mg) of a cereal (2.2) which, after softening (5) and germinating (6), forms the basis for the drying material bed (2.1) of the green malt (2). Also detected are an ambient air humidity (Hl) of ambient air (7) used for the mass flow of air (4) and a number of weather forecast data (W1, W2) at least with regard to the ambient air humidity (Hl), and, during the drying, a drying material moisture content (Ht) of the green malt (2) down to a defined limit (Gt), wherein, on the basis of the cereal moisture content (Hg), the cereal mass (Mg), the ambient air humidity (Hl), the number of weather forecast data (W1, W2) with regard to the ambient air humidity (Hl) and based on the drying material moisture content (Ht) of the green malt (2), modulation of the speed of the ventilator (3) is undertaken so as to achieve and / or comply with the defined maximum kiln-drying time (tmax).

The invention discloses a production method of zero-sugar beer, and belongs to the field of beer preparation. Comprising the following steps: preparing 30-46% of Pearson malt, 30-40% of burnt malt and 18-30% of oat as raw materials; adding Pearson malt, burnt malt, oat and high-fermentation-degree lagger yeast into a fermentation tank for fermentation; wherein the addition amount of the yeast is (1.5-2.0) * 10 < 7 > / mL. The beer has the beneficial effects that by adding the burnt malt, the taste of the beer is richer.

The present invention discloses a floating wheat removal device for beer production, comprising a wheat soaking box, wherein a partition plate is fixedly connected to the interior of the wheat soaking box, a floating material discharge bucket is obliquely inserted on the partition plate, and the wheat soaking box is divided into a soaking chamber and a water filtration chamber by the partition plate, a circulating pump is fixedly connected to the front side of the wheat soaking box, the input end of the circulating pump extends into the water filtration chamber of the wheat soaking box, and further comprises an air jet mechanism, a stirring mechanism, a centrifugal separation mechanism, a collecting mechanism and a power mechanism. The present invention has the beneficial effect that the power mechanism can drive the stirring mechanism, the centrifugal separation mechanism and the collecting mechanism to operate simultaneously, and at the same time, the air jet mechanism cooperates with the stirring mechanism to stir and blow away the wheat, so that the floating wheat floats to the surface, the centrifugal separation mechanism can dehydrate the floating wheat, and the collecting mechanism can collect the dehydrated floating wheat, thereby facilitating the automatic removal of the floating wheat in the wheat and improving the efficiency of removing the floating wheat.

The application discloses amber caramel malt with bread aroma, a preparation method thereof and beer, and belongs to the field of malt manufacturing. The amber caramel malt with bread aroma comprises a germination step, and the germination step comprises: a first germination stage of 0-12 hours, a second germination stage of 12-72 hours, and a third germination stage of 72-96 hours; the germination temperature of the third germination stage is higher than that of the second germination stage, and the germination temperature of the second germination stage is higher than that of the first germination stage. The application is applied to the field of special malt manufacturing, solves the problem that special malts such as caramel malt, amber malt and biscuit malt inevitably produce obvious caramel taste, paste taste and other bad flavors due to the limitation of the preparation process, affect the purity of bread aroma, and cause the problem of mixed aroma, and the amber caramel malt prepared by the application has typical bread aroma, clean and coordinated wine body, and no caramel taste, paste taste and other miscellaneous flavors.

The utility model discloses a pressure-regulating floating wheat scraping device for a conical wheat steeping tank, which comprises a wheat steeping tank, and a turnup is arranged on the upper side of the wheat steeping tank; the end cover is arranged at the upper part of the wheat steeping tank in a covering manner; the motor is vertically arranged in the middle of the end cover, and a mounting plate is arranged at the movable end of the motor; the high-pressure water pipe is arranged on one side of the motor, the lower end of the high-pressure water pipe penetrates through the end cover and is horizontally arranged in the wheat steeping tank, and a plurality of spray heads are arranged at the bottom of the high-pressure water pipe in the length direction of the high-pressure water pipe at intervals; and the walking wheel is detachably arranged at the end, away from the motor, of the mounting plate, and the walking wheel is erected on the upper side of the turned-over edge and can move along the turned-over edge. The utility model can solve the problem that the quality of malt products can be influenced by light impurities such as wheat husks, wheat straws, empty grains and the like in the existing wheat making and steeping process section.

This invention discloses an amber-colored crystalline malt with both caramel and bread aromas, its preparation method, and beer, belonging to the field of malt manufacturing. The method includes a germination step and a roasting step. The germination temperature in the third germination stage is higher than that in the second germination stage, and the germination temperature in the second germination stage is higher than that in the first germination stage. The high-temperature hydration roasting process in the roasting step includes: after a low-temperature roasting process, rapidly raising the roasting temperature to 140-145°C and performing a first spray hydration; after the first spray hydration, lowering the roasting temperature below 140°C; and when the roasting temperature rises to 140°C, performing a second spray hydration. This invention is applied to the manufacture of specialty malts, solving the problem that existing crystalline malts have a relatively simple flavor, only imparting a rich caramel aroma to the beer and failing to highlight the complex and full-bodied bread aroma of specialty beers, thus obtaining an amber-colored crystalline malt with both caramel and bread aromas.

The invention relates to a process of producing a fermented malt beverage having an ethanol content of less than 1% ABV, said process comprising the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with live yeast at a temperature of less than 7⁰C for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); and wherein boiling of the wort is avoided. The invention further relates to a beer having an ethanol content of less than 1% ABV, said beer having a free dimethyl sulphide content of less than 100 µg / L and a total dimethyl sulphide content of at least 10 µg / L, wherein free dimethyl sulphide represents at most 35% of the total dimethyl sulphide content.

This utility model provides a beer malt smokehouse, relating to the technical field of beer malt smokehouses. The utility model includes a smokehouse with an electric heater on its side and a fan on the top of the heater. A pipe is fixedly connected to the top of the fan, and the other end of the pipe is connected to the smokehouse. A control box is fixedly connected to the side of the smokehouse. A smoking frame is fixedly connected inside the smokehouse, and a heating system is installed inside the smokehouse. A stirring device and a ejection device are installed inside the smoking frame. The stirring device includes a rectangular groove formed in the inner wall of the smoking frame, and a screw is rotatably connected to the inner wall of the rectangular groove. A heat-resistant motor is fixedly connected to the side of the smoking frame, and the screw is driven by the heat-resistant motor. A slider is threaded onto the surface of the screw. This utility model solves the problem that the middle malt cannot be smoked at the same time as the outermost malt during malt smoking.

The invention discloses a preparation method of low-beta-glucan malt, and belongs to the technical field of malting. According to the technical scheme, the method comprises the following steps: adjusting a drying step according to relative beta-glucanase activity (RAG) of malt and an optimal time interval (KPG) of the beta-glucanase activity; rAG is the ratio of the activity peak value of beta-glucanase in malt in the drying process to the activity peak value of beta-glucanase in the germination process; the KPG is obtained by the following method: determining a moisture change interval of the malt beta-glucanase activity in a high activity state in the drying process by detecting a change curve of the malt beta-glucanase activity along with malt moisture in the drying process; and determining the time corresponding to the change of the malt moisture in the interval according to a curve of the change of the malt moisture along with the drying time in the drying process, namely the KPG. The method is applied to malting, the problem that dissolution of beta-glucan is difficult to adjust and improve in an existing malting method is solved, and the glucanase activity can be rapidly and efficiently adjusted, so that the content of beta-glucan in final malt is reduced, and high-quality finished malt is prepared.

Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.

The utility model discloses a wheat steeping device for malt processing, which belongs to the technical field of wheat steeping devices and comprises a box body, the top end of the box body is rotatably connected with a rotating cylinder, the surface of the rotating cylinder is fixedly connected with a plurality of fishing frames distributed circumferentially, the inner sides of the fishing frames are slidably connected with counterweight scrapers, and filter screen plates are arranged at the bottom ends of the fishing frames. A fixed cylinder is arranged in the rotating cylinder, an inclined plate is fixedly connected to the inner wall of the fixed cylinder, and a driving assembly used for driving the rotating cylinder to rotate is arranged on one side face of the box body. By arranging the driving assembly, the salvaging frame, the counterweight scraper and the rotating cylinder, the driving assembly drives the rotating cylinder to rotate, the rotating cylinder drives the salvaging frame to do circular motion, floating wheat and impurities can be salvaged, and meanwhile the floating wheat and the impurities can be scraped into the fixed cylinder to be recycled under the action of the counterweight scraper. It is guaranteed that floating wheat and impurities are thoroughly removed, and meanwhile the workload of workers is reduced.

To provide a method for enhancing the bacteriostatic activity of a beer-like beverage without the need to lower the pH and without the need to maintain the amount of used hop or the alcohol concentration at high levels.SOLUTION: The present invention provides a method for enhancing the bacteriostatic activity of a beer-like beverage, the method including adjusting the carbon dioxide gas pressure at 20°C to 0.23 MPa or more.SELECTED DRAWING: None

The utility model provides a malt crusher for beer production, which belongs to the technical field of malt crushers, and comprises a box body and a grinding assembly, a blanking hopper is fixed above the box body, the bottom of the blanking hopper is communicated with the box body, a plurality of support legs are fixed on the box body, the bottom of the box body is provided with a discharge port, and the discharge port is communicated with the grinding assembly. The grinding assembly comprises a first rotating shaft and a second rotating shaft which are rotationally connected into the box body, grinding rollers are fixed to the first rotating shaft and the second rotating shaft, a motor is fixed to a shell of the box body, the output end of the motor is connected with the first rotating shaft through a coupler, and stud gears are fixed to the first rotating shaft and the second rotating shaft; and the two cylindrical gears are meshed with each other. The malt grinding machine is high in working efficiency, insufficient grinding caused by excessive one-time discharging is avoided, the grinding effect is improved, in addition, grinding and intermittent discharging of malt can be achieved only through a single motor, the structure is simple, and the equipment manufacturing cost is low.

The invention relates to a malted dehusked barley that contains one or more microbial cell wall degrading enzymes selected from cellulase, arabinoxylanase, beta-glucanase and pectinase. Another aspect of the invention relates to a process of producing malted dehusked cereal grain, said process comprising: a) mechanically removing husk from cereal grains, thereby producing dehusked grains and husk material; b) steeping the dehusked grains with steeping water to produce steeped grains having a water content of at least 30 wt.%; c) germinating the steeped grains at a temperature in the range of 15-25 °C during 12 to 72 hours to produce green malt; and d) drying the green malt to produce malt having a water content of less than 15 wt.%; wherein, during step b) the grains are contacted with steeping water containing one or more cell wall degrading enzymes selected from cellulase, arabinoxylase, beta-glucanase and pectinase.

The utility model relates to the field of wheat steeping tanks, and discloses a three-dimensional ventilated wheat steeping tank device which comprises a tank body, a feeding port is formed in the upper end of the tank body, a discharging port is formed in the outer wall of the front end of the tank body, a sealing assembly is arranged on the front surface of the discharging port, and an air pipe penetrates through and is fixedly connected with the inner wall of the tank body. An upper-layer air outlet is formed in the right surface of the air pipe, a rotating assembly is arranged on the lower surface of the air pipe, and the rotating assembly comprises a rotating pipe. According to the wheat steeping tank, through the rotating assembly and the air pipe, when the wheat steeping tank is used, air can be filled into the air pipe, the upper-layer air outlet and the lower-layer air outlet pipe jointly fill air into the wheat steeping tank, the three-dimensional ventilation capacity of the wheat steeping tank is enhanced, and due to the fact that the holes in the lower-layer air outlet pipe are formed in a one-way mode, when air is inflated into the wheat steeping tank, the air in the wheat steeping tank can be exhausted. And the rotating rod can rotate around the air pipe, so that the device can stir barley in the inflation process, and the practicability of the device is enhanced.

Batch malting installation Batch malting installation, comprising a malting chamber 7 including steeping, germination and kilning components, a tank 2 encompassing the malting chamber 7, the malting chamber 7 including a perforated bottom 6 formed of wire, common side walls with the tank 2 and a top wall provided with a grain feed opening to supply grain onto said perforated bottom 6, the steeping components including a water supply 8, a water heater 12, a water spray bar 15 for spraying the grains supported by said perforated bottom 6, a sensor for measuring the water level in the tank 2, a water recirculation configured to take water from the bottom 4 of the tank 2 and send it to the spray bar 15, and a water drain;the germination components comprising an air conditioner 23 for supplying the malting chamber 7 with air at controlled temperature and humidity and a turner 31 configured to spread the grain in a bed when loading the grain onto said perforated bottom 6, to turn the grain bed during germination, and, furthermore, to assist in the unloading of the malt obtained from the grain, the kilning components comprising a heater to supply hot air under the grain bed.;

The invention discloses a preparation method of low-purine beer, which comprises the following steps: activating yeast, crushing barley malt and crystallized malt, stopping protein, saccharifying, boiling, precipitating and cooling to obtain shaped wort; the method comprises the following steps: preparing pre-prepared wort from malt syrup, activated carbon and hops, mixing fermentation liquor and the pre-prepared wort in a fermentation stage, controlling the concentration of yeast to be 5.0 * 10 < 7 > / mL, performing low-temperature fermentation at 12 DEG C until the sugar degree is 6 degrees P, regularly discharging precipitates, yeast and diacetyl less than or equal to 0.1 mg / L, and performing cold storage at 0 DEG C for 7 days, and filtering and adjusting the concentration of the original wort to be 10 degrees P in a post-treatment stage. The raw materials comprise 120 kg to 180 kg of barley malt, 2 kg to 5 kg of crystalline malt, 310 kg to 365 kg of malt syrup and 3 kg of humulus lupulus. The purine content is remarkably reduced while the quality and taste of the beer are guaranteed, the fermentation process is optimized in process control, the brewing efficiency is improved, and the method is suitable for industrial production.

The utility model relates to the field of beer fermentation, in particular to a malt crusher for beer fermentation, which comprises a crushing mechanism, a mounting frame and a first stock bin, a fixing plate is fixedly mounted on the outer side wall of the first stock bin, a transmission motor is arranged at the top of the fixing plate, and a screw rod and the transmission motor are mounted on the malt crusher for beer fermentation. According to the malt pulverizer for beer fermentation, the malt conveying effect is effectively achieved, the situation that in the prior art, a climbing tool needs to be used for pouring malt from the high position is avoided, the working efficiency of the malt pulverizer for beer fermentation is greatly improved, and therefore the labor force of workers is reduced, and the use experience feeling is improved; according to the malt pulverizer for beer fermentation, the vibration motor is installed, malt in the second discharging pipe can be effectively discharged in a vibration mode, the situation that manual dredging is needed when blockage occurs is avoided, meanwhile, the output efficiency is improved, and the working efficiency and the use experience feeling of the malt pulverizer for beer fermentation are greatly improved.

The present disclosure provides a formulated pectin composition for lowering food glycemic index (GI) value. The formulated pectin composition comprises low-ester pectin and metal salt of bivalent / trivalent cation, with or without soluble polysaccharides. The formulated pectin composition may comprise the components: pectin and metal salt of bivalent or trivalent cation, in the following weight percentages: the pectin 94.3-97.1% and the metal salt of bivalent or trivalent cation 2.9-5.7%.