Preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer

A technology of marine microorganisms and seaweed enzymes, applied in the field of food processing, can solve problems such as the fishy smell of seaweed, and achieve the effects of pure bitterness, good drinkability and obvious hop aroma.

Inactive Publication Date: 2018-06-01
TSINGTAO BREWERY
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Problems solved by technology

[0005] The present invention proposes a method for preparing seaweed beer based on marine microbial enzymes and the obtained seaweed beer. The drink solves the problem of seaweed smell, and at the same time makes the obtained seaweed beer have good drinkability and retains the corresponding functions of seaweed

Method used

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  • Preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer
  • Preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer
  • Preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer

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preparation example Construction

[0021] Embodiments of the present invention provide a method for preparing seaweed beer based on marine microbial enzymes, comprising the following steps:

[0022] S1: Preparation of seaweed enzyme:

[0023] Select clean seaweed raw materials that meet food hygiene standards, rehydrate fresh seaweed raw materials or dry raw materials, cut them, add water at a ratio of 1:10 by weight and homogenize them, then transfer them to fermentation tanks, stir and sterilize, and cool down to 40± Store at 2°C for later use. Food grade Bacillus subtilis solid dry powder inoculum (10 10 CFU / g) is prepared into 10% bacterial suspension with sterile physiological saline before inoculation, Lactobacillus plantarum dry powder microbial agent (10 9 CFU / g) was prepared into 10% bacterial suspension with sterile physiological saline before inoculation. The sterilized fermentation substrate is kept at 40°C, and the prepared Bacillus subtilis suspension is aseptically inserted into the prepared B...

Embodiment 1

[0037]Step 1: Preparation of red algae enzyme: fresh red algae raw materials or dried red algae are rehydrated, cut, added water and homogenized, then transferred to a fermentation tank for sterilization, and the sterilized fermentation substrates are successively inserted into subtilis at different temperatures Bacillus suspension and Lactobacillus plantarum suspension are fermented, and the fermented seaweed enzyme is obtained by solid-liquid separation to obtain red algae enzyme;

[0038] Step 2: Preparation of wort: Take a certain amount of malt and rice, of which malt accounts for 60%-70%, after crushing, saccharify according to the material-water ratio of 1: (3-4), and the saccharification temperature is 63-65°C , the saccharification time is 60-80min. After the saccharification is completed, the wort is filtered, and then boiled for 45-75min. During the boiling process, hops are added. After the boiling is completed, the wort is cooled by a thin plate and enters the ferm...

Embodiment 2

[0042] The technical process is the same as in Example 1, except that the prepared seaweed enzyme is green algae enzyme, and the mass percentage of the added green algae enzyme is 1%.

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Abstract

Belonging to the technical field of food processing, the invention provides a preparation method of seaweed beer based on marine microbial ferment and obtained seaweed beer, can solve the problem of fishy smell of seaweed, and also can make the obtained seaweed beer have good drinkability and retain the corresponding functions of seaweed. The technical scheme includes the steps of preparation of seaweed ferment, preparation of wort, preparation of pretreated seaweed beer, filtration to obtain the seaweed beer, etc. The seaweed beer provided by the invention solves the fishy smell problem of seaweed, and at the same time has good drinkability and retains the corresponding functions of seaweed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing seaweed beer based on marine microbial enzymes and the obtained seaweed beer. Background technique [0002] At present, China's beer production is 45.06 million kiloliters, ranking first in the world for 16 consecutive years, accounting for about 23% of the world market share. The beer industry is undergoing structural adjustment and transformation and supply reform in the beer industry. In the future, the concept of beer consumption will develop in the direction of high-quality, personalized and healthy. [0003] Seaweed is an important marine biological resource. In recent years, with the gradual deepening of research on marine biological resources, the biologically active substances and their biological functions in seaweed have attracted more and more attention, and have become a research hotspot at home and abroad. [0004] my coun...

Claims

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Application Information

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IPC IPC(8): C12C11/02C12C5/00C12C7/04
CPCC12C5/00C12C7/04C12C11/02
Inventor 尹花董建军樊伟钱中华田玉红黄树丽常宗明胡淑敏张翠杨梅
Owner TSINGTAO BREWERY
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