Beer additive

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

Inactive Publication Date: 2012-06-20
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] 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, and the insufficient part is filled with succinyl platinic acid.

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

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

example 2

[0022] The production scheme is outlined below:

[0023] 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 is supplemented, and the above materials are mixed evenly;

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

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

example 3

[0027] The case is outlined below:

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

[0029] 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 is supplemented, and the above materials are mixed evenly;

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

[0031] Application: in the stage of cold storage of beer fermentation, the product of the present invention with a mass ratio of 0.01% is added to the beer fermentation liquid, and the product of the present invention is stored at low temperature for 5 days. The product produced by the method of the present invention can not only increase the nutritional content in the beer, but also increase Increase and improve the quality of beer by a wide range, so that the aroma of the beer is harm...

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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 mouth feel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.

Description

[0001] Technical Field: The present invention belongs to the field of beer production, in particular to a beer additive. technical background: [0002] Beer is a low-alcohol fermented wine containing carbon dioxide and bubbly, which is fermented and brewed with malt as the main raw material and hops. Beer is rich in nutrients such as protein, carbohydrates, vitamins, minerals, etc., and is a well-balanced beverage. The protein and carbohydrates in beer have been converted into a form that is extremely digestible and absorbed by the action of heating and enzymes in the manufacturing process. Therefore, as early as 1971, the International Society of Nutrition officially listed beer as a nutritious food, and people often called beer. For "liquid bread". Beer is not only rich in nutrients but also has good taste, so it is very popular with consumers. Beer has become one of the indispensable drinks on the public table (especially in summer). [0003] Some higher alcohols, fusel o...

Claims

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Application Information

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Patent Type & Authority Patents(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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