Method for preparing oyster active substance-containing beer

An active substance, the technology of oysters, is applied in the field of beer preparation to achieve the effects of enhancing immunity, protecting heart muscle, promoting metabolism and the development of various organs

Inactive Publication Date: 2010-10-27
THE FIRST INST OF OCEANOGRAPHY SOA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and the enhancement of health awareness, in addition to traditional beer, various health beers have also appeared, such as Ganoderma lucidum beer, ginkgo beer, SOD beer, fruit juice beer, etc., but so far, there is no one Health beer is made by extracting the active substances from fresh oysters and adding them to beer to make health wine

Method used

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  • Method for preparing oyster active substance-containing beer
  • Method for preparing oyster active substance-containing beer

Examples

Experimental program
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Effect test

Embodiment 1

[0022] (1) The oysters were shelled and cleaned, treated with ultrasonic waves, and the supernatant was extracted by high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing amino acid zinc.

[0023] (2) concentrating the oyster extract containing the amino acid zinc and then drying to obtain the amino acid zinc.

[0024] (3) The oysters subjected to ultrasonic treatment in step (1) were mashed and homogenized, subjected to ultrasonic treatment, protease hydrolysis and high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing taurine.

[0025] (4) Treat the oyster extract containing taurine with an ion exchange resin, then concentrate, add ethanol and leave it at a low temperature, then crystallize and recrystallize multiple times to obtain taurine.

[0026] (5) Prepare beer according to conventional technology: malt (or rice), pulverization, saccharificatio...

Embodiment 2

[0028] (1) The oysters were shelled and cleaned, treated with ultrasonic waves, and the supernatant was extracted by high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing amino acid zinc.

[0029] (2) concentrating the oyster extract containing the amino acid zinc and then drying to obtain the amino acid zinc.

[0030] (3) The oysters subjected to ultrasonic treatment in step (1) were mashed and homogenized, subjected to ultrasonic treatment, protease hydrolysis and high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing taurine.

[0031] (4) Treat the oyster extract containing taurine with an ion exchange resin, then concentrate, add ethanol and leave it at a low temperature, then crystallize and recrystallize multiple times to obtain taurine.

[0032] (5) Prepare beer according to conventional technology: malt (or rice), pulverization, saccharificatio...

Embodiment 3

[0034] (1) The oysters were shelled and cleaned, treated with ultrasonic waves, and the supernatant was extracted by high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing amino acid zinc.

[0035] (2) concentrating the oyster extract containing the amino acid zinc and then drying to obtain the amino acid zinc.

[0036] (3) The oysters subjected to ultrasonic treatment in step (1) were mashed and homogenized, subjected to ultrasonic treatment, protease hydrolysis and high-speed centrifugation at a centrifugal speed of 12000 r / min for 10 minutes to obtain an oyster extract containing taurine.

[0037] (4) Treat the oyster extract containing taurine with an ion exchange resin, then concentrate, add ethanol and leave it at a low temperature, then crystallize and recrystallize multiple times to obtain taurine.

[0038] (5) Prepare beer according to the conventional process: malt (or rice), pulverization, saccharificati...

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Abstract

The invention discloses a method for preparing oyster active substance-containing beer. The method comprises the following steps of: (1) shelling and washing oysters; treating the oysters by using ultrasonic waves; and extracting supernate by high-speed centrifugation to obtain an amino acid zinc-containing oyster extract; (2) concentrating and drying the amino acid zinc-containing oyster extract to obtain amino acid zinc; (3) pulping and homogenizing the oysters after treating by the ultrasonic waves; and obtaining a taurine-containing oyster extract; (4) after treating the taurine-containing oyster extract by using an ion exchange resin, obtaining taurine by concentrating and crystallizing; and (5) uniformly mixing 2 to 2,000 mu g/L amino acid zinc and 0.1 to 100 mu g/L taurine in weight percentage ratio; and adding a mixture into fermentation liquor in a process of preparing beer to obtain the oyster active substance-containing beer.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a method for preparing beer added with oyster active substances. Background technique [0002] Oysters have been regarded as a wonderful medicine for preventing diseases and strengthening the body by countries all over the world since ancient times. Li Shizhen said in "Compendium of Materia Medica" that it is "sweet in nature, warm, non-toxic, cures deficiency, regulates the middle, relieves erysipelas, quenches thirst, fine skin, and beautiful color." Modern medical research has confirmed that oyster meat has health functions such as improving the body's immunity, strengthening the brain, improving fatigue, relieving alcohol, enhancing physical fitness, and beautifying the skin. It is rich in nutrients such as glycogen, protein, taurine, amino acids, vitamins, and trace elements, especially the functional active ingredients such as taurine, amino acids, and biological z...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02
Inventor 郑洲缪锦来何碧娟梁强牟善莉柯珂
Owner THE FIRST INST OF OCEANOGRAPHY SOA
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