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Application of betaine in preparation of alcoholic beverage and preparation method of alcoholic beverage

A technology of alcoholic beverages and betaine, which is applied in the preparation of alcoholic beverages, wine preparations, beer fermentation methods, etc., to achieve the effects of safe use, accelerated bacterial sedimentation, and no toxic and side effects

Pending Publication Date: 2017-10-20
山东祥维斯生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In industrialized large-tank fermentation, it poses a higher challenge to professionals to obtain alcoholic beverages with a suitable alcohol-ester ratio and other parameters.

Method used

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  • Application of betaine in preparation of alcoholic beverage and preparation method of alcoholic beverage
  • Application of betaine in preparation of alcoholic beverage and preparation method of alcoholic beverage
  • Application of betaine in preparation of alcoholic beverage and preparation method of alcoholic beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Adopt 4 200L beer fermentation tanks (Jinan Zhongde Beer Equipment Co., Ltd.) to carry out fermentation, respectively marked as F0, F1, F2, F3. The above fermentation method (full tank) is adopted, and the production process is carried out according to the production process steps of ordinary beer, that is, the production raw materials are saccharified, wort filtered, boiled, added hops, precipitated, cooled, fermented, and filtered to obtain beer.

[0052] Crush: Grind barley malt and wheat malt with a double-roller grinder (GD-5, Shandong Taian Light Industry Machinery Co., Ltd.), properly adjust the distance between the rollers, and require the wheat skin to be broken but not broken, and the endosperm to be broken as much as possible.

[0053] Saccharification: ensure that the ratio of material to water is 1:3.5.

[0054] The feeding temperature is 45°C, and the temperature is kept for 20 minutes;

[0055] Heat up to 50°C and keep warm for 40min;

[0056] Raise the...

Embodiment 2

[0096] Fermentation was carried out in four 200L beer fermentation tanks according to the method steps of Example 1, wherein, F0 was the control without adding betaine, and F1, F2, and F3 were respectively added with 0.0046mol of the final effective fermentation volume in the cooling stage of the wort / l, 0.0093mol / l, 0.0140mol / l phosphobetaine (purchased from Shandong Xiangweisi Biotechnology Co., Ltd., purity 98%). The test was carried out in 3 batches, and the average value was taken.

[0097] Using the same detection method, the test results were obtained: From the taste point of view, the beer with betaine added had a softer taste, more harmonious aroma, and significantly lower alcohol-ester ratio than the control F0 without betaine added.

[0098]

Embodiment 3

[0100] Fermentation was carried out in four 200L beer fermenters according to the method steps of Example 1, wherein, F0 was the control without adding betaine, and F1, F2, and F3 were added respectively during the period from the beginning of fermentation to the 72h of fermentation, and the final effective 0.0065 mol / l, 0.0130 mol / l, and 0.0195 mol / l betaine hydrochloride (purchased from Shandong Xiangweisi Biotechnology Co., Ltd., purity 98%) were fermented. The test was carried out in 3 batches, and the average value was taken.

[0101] Using the same detection method, the test results were obtained: From the taste point of view, the beer with betaine added had a softer taste, more harmonious aroma, and significantly lower alcohol-ester ratio than the control F0 without betaine added.

[0102]

[0103]

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PUM

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Abstract

The invention discloses application of betaine in preparation of an alcoholic beverage and a preparation method of the alcoholic beverage. Betaine can be applied to adjustment of alcohol / ester ratio in preparation of an alcoholic beverage, and specifically betaine is added into a medium containing fermentable sugar for fermentation of ethanologenic yeast in the medium. The preparation method includes: fermenting the ethanologenic yeast in the medium containing fermentable sugar, and adding a proper amount of betaine into the medium. Because of the adding of betaine, the fermentation period of ethanologenic yeast is obviously shortened, and thallus sedimentation can be accelerated. The sensory indexes like appearance, color, foam, aroma and taste of the alcoholic beverage are improved.

Description

technical field [0001] The invention relates to the technical field of preparation of alcoholic beverages, in particular to the application of betaine in the preparation of alcoholic beverages and the preparation method of alcoholic beverages. Background technique [0002] Alcoholic beverages are popular all over the world and can be broadly classified into beer, cider, and spirits. In the preparation process of beer and spirits such as vodka, the starch in the raw material grains must first be saccharified and converted into sugars, and the converted fermentable sugars are then fermented by microorganisms to produce ethanol. Distillation is carried out in a subsequent process. In addition, in the production of fruit wine such as wine, microorganisms directly use fermentable sugars naturally present in the fruit for fermentation, thereby producing ethanol. [0003] During the fermentation process, in addition to ethanol, a large number of metabolic by-products will be prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G1/022C12C11/00
CPCC12C11/00C12G1/02C12G3/02
Inventor 马兴群刘雨
Owner 山东祥维斯生物科技股份有限公司
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