Beer additive

An additive and beer technology, which is applied in the field of beer additives, can solve the problems affecting the quality of beer and unacceptable beer flavor, and achieve the effect of improving and improving the quality of beer, improving the quality of beer and mellow taste

Inactive Publication Date: 2010-03-10
山东新银麦啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Proper content of higher alcohol and other components in beer can make beer have a good flavor, but when the content is too high, it will make the beer flavor unacceptable and affect the quality of beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Product composition and content of the present invention are as follows:

[0018] The beer additive consists of 60% ginseng extract powder, 6% zinc sulfate, 0.5% threonine, 0.5% methionine, 1% valine, 1% glycine, 0.5% glutamine, 1 % of lysine composition, the insufficient part is filled with succinic acid.

[0019] The production method of this product is as follows:

[0020] Crush the ginseng raw material so that the particle size of the crushed material is below 2mm, then mix the material with water at a ratio of 1:4, and then extract the above material in a rotary evaporator at 70-85°C for 3 times, each time for 1 hour , collect hot water extract, use drying equipment to obtain ginseng extract powder; 60% ginseng extract powder, 6% zinc sulfate, 0.5% threonine, 0.5% methionine, 1% valine Acid, 1% glycine, 0.5% glutamine, 1% lysine, the insufficient part of succinic acid to make up, just mix the above materials evenly;

example 2

[0022] The production scheme is outlined below:

[0023] The beer additive consists of 40% ginseng extract powder, 5% zinc sulfate, 1% threonine, 2% methionine, 0.5% valine, 0.5% glycine, 0.5% glutamine, 0.5 % of methionine, and the insufficient part of succinic acid to make up, the above-mentioned materials can be mixed evenly;

[0024] The production method of each raw material among the present invention is as follows:

[0025] Crush the ginseng raw material so that the particle size of the crushed material is below 2mm, then mix the material with water at a ratio of 1:3, then extract the above material in hot water at 95°C for 3 times, each time for 1 hour, and collect heat Water extract, using drying equipment to obtain ginseng extract powder.

example 3

[0027] The case is outlined as follows:

[0028] Product composition and content of the present invention are as follows:

[0029] The beer additive consists of 45% ginseng extract powder, 4% zinc sulfate, 0.6% threonine, 1% methionine, 0.6% valine, 0.5% glycine, 0.5% glutamine, 0.5% % of methionine, and the insufficient part of succinic acid to make up, the above-mentioned materials can be mixed evenly;

[0030] The same example 2 of the production method of each raw material in the present invention

[0031] Application: in the cold storage stage of beer fermentation, add the product of the present invention with a mass ratio of 0.01% in the beer fermented liquid, and store it coldly at low temperature for 5 days. The product produced by the method of the present invention can not only increase the nutritional components in the beer, but also greatly It greatly improves and improves the quality of beer, makes the beer aroma harmonious, mellow in taste, and fine in foam, an...

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PUM

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Abstract

The invention discloses a beer additive, belonging to the production field of beer and aiming to provide a beer additive. The beer additive contains 40% to 60% of ginseng extract particles, 3% to 6% of zinc sulfate, 0.5% to 1% of threonine, 0.5% to 2% of methionine, 0.5% to 1% of valine, 0.5% to 1% of glycine, 0.5% to 1% of glutamic acid, 0.5% to 1% of lysine, and the balance of ginseng extract particles. The beer additive can not only increase nutrient components in the beer, but also greatly enhance and improve beer quality so that the beer has the advantages of harmonious smell, heavy mouthfeel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.

Description

Technical field: [0001] The invention belongs to the field of beer production, in particular to a beer additive. technical background: [0002] Beer is a carbon dioxide-containing, sparkling, low-alcohol fermented wine made from malt as the main raw material and hop products through fermentation. Beer contains protein, carbohydrates, vitamins, minerals and other rich nutrients, and is a well-balanced drink. The protein and carbohydrates in beer have been converted into a form that is easy to digest and absorb through heating and enzyme action during the manufacturing process. Therefore, as early as 1971, the International Society of Nutrition officially listed beer as a nutritious food, and people often call beer a food. For "liquid bread". Beer not only has rich nutritional labeling but also has good taste, so it is very popular with consumers, and beer has become one of the indispensable drinks on the public table (especially in summer). [0003] Some higher alcohols, f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02
Inventor 刘伟成刘敬忠
Owner 山东新银麦啤酒有限公司
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