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Brewing method of sea cucumber beer

A technology of sea cucumber and beer, which is applied in the direction of beer brewing, etc., can solve the problems affecting the taste of beer, and achieve the effect of mellow and unique taste, high alcohol content and attractive aroma

Inactive Publication Date: 2020-11-03
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this invention directly adds sea cucumber water infusion or alcohol infusion in the brewing process of beer, only utilizing sea cucumber saponin and hydrolyzed protein, and it may bring lipids in sea cucumber into beer and affect the mouthfeel of beer

Method used

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  • Brewing method of sea cucumber beer
  • Brewing method of sea cucumber beer

Examples

Experimental program
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Effect test

Embodiment 1

[0046] Sea cucumber beer ingredients: barley malt 110kg, wheat malt 50kg, total 160kg; fresh sea cucumber 30kg; hops 456g.

[0047] A brewing method of sea cucumber beer, comprising the steps of:

[0048]S1. Preparation of sea cucumber enzymatic hydrolyzate: fresh sea cucumber body wall is freeze-dried, pulverized, degreased, swollen, enzymolyzed, centrifuged, and freeze-dried to obtain sea cucumber enzymatic hydrolyzate. The specific steps are:

[0049] (1) Freeze-drying and pulverization: vacuum freeze-dry the body wall of the sea cucumber, the freezing temperature is -78°C, the pressure is 3-4Pa, the freezing time is 32h, and the sea cucumber powder is pulverized;

[0050] (2) Degreasing: Put the sea cucumber powder into the extraction tank, and pass through the supercritical CO 2 Extraction, extraction pressure is 35MPa; extraction temperature is 55°C; extraction time is 140min; CO 2 The flow rate is 15L / h, which removes lipids and fishy smell of sea cucumbers;

[0051]...

Embodiment 2

[0067] Sea cucumber beer ingredients: barley malt 100kg, wheat malt 40kg, crystalline malt 20kg, total 160kg; fresh sea cucumber 30kg; hops 456g.

[0068] A brewing method of sea cucumber beer, comprising the steps of:

[0069] S1. Preparation of sea cucumber enzymatic hydrolyzate: fresh sea cucumber body wall is freeze-dried, pulverized, degreased, swollen, enzymolyzed, centrifuged, and freeze-dried to obtain sea cucumber enzymatic hydrolyzate. The specific steps are:

[0070] (1) Freeze-drying and pulverization: vacuum freeze-dry the body wall of the sea cucumber, the freezing temperature is -78°C, the pressure is 3-4Pa, the freezing time is 32h, and the sea cucumber powder is pulverized;

[0071] (2) Degreasing: Put the sea cucumber powder into the extraction tank, and pass through the supercritical CO 2 Extraction, extraction pressure is 35MPa; extraction temperature is 55°C; extraction time is 140min; CO 2 The flow rate is 15L / h, which removes lipids and fishy smell of ...

Embodiment 3

[0088] Sea cucumber beer ingredients: barley malt 90kg, wheat malt 30kg, crystallized malt 20kg, caramel malt 20kg, total 160kg; fresh sea cucumber 30kg; hops 456g.

[0089] A brewing method of sea cucumber beer, comprising the steps of:

[0090] S1. Preparation of sea cucumber enzymatic hydrolyzate: fresh sea cucumber body wall is freeze-dried, pulverized, degreased, swollen, enzymolyzed, centrifuged, and freeze-dried to obtain sea cucumber enzymatic hydrolyzate. The specific steps are:

[0091] (1) Freeze-drying and pulverization: vacuum freeze-dry the body wall of the sea cucumber, the freezing temperature is -78°C, the pressure is 3-4Pa, the freezing time is 32h, and the sea cucumber powder is pulverized;

[0092] (2) Degreasing: Put the sea cucumber powder into the extraction tank, and pass through the supercritical CO 2 Extraction, extraction pressure is 35MPa; extraction temperature is 55°C; extraction time is 140min; CO 2 The flow rate is 15L / h, which removes lipids ...

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Abstract

The invention relates to a brewing method of sea cucumber beer. The sea cucumber beer is prepared by sea cucumber zymolyte preparation, wort preparation, primary fermentation and secondary fermentation processes, and sea cucumber zymolyte is added in the wort preparation boiling process and before secondary fermentation respectively. The sea cucumber zymolyte prepared by the method is extremely low in lipid substance content, proteins and polysaccharide are separated through enzymolysis, macromolecular proteins are decomposed into micromolecular polypeptide and amino acids, wine turbidity caused by the macromolecular proteins is avoided, rich nutrient substances are provided for yeast, and beer can form rich foams lasting in cup hanging; and meanwhile, sea cucumber polysaccharide and polypeptide contained in the beer provide rich nutritional value for the beer. The sea cucumber beer is clear, transparent, free of impurities, mellow and unique in taste and attractive in fragrance, and not only has the fragrance of malt and hops, but also has the fragrance of sea cucumber saponin; sea cucumber polypeptide and sea cucumber polysaccharide contained in the sea cucumber beer endow the sea cucumber beer with health-care functions of resisting cancer, resisting oxidation, enhancing immunity and the like.

Description

technical field [0001] The invention relates to a brewing method of sea cucumber beer, which belongs to the technical field of beer brewing. Background technique [0002] Beer is the oldest alcoholic beverage for human beings, mainly brewed from water, malt, hops and yeast. Beer has low alcohol content and high nutritional value. It has the effects of relieving summer heat and relieving heat, appetizing and strengthening spleen, and increasing appetite. [0003] In my country, sea cucumber has always been regarded as a delicacy, a tonic, and has a long history as a medicinal product. Studies have reported that sea cucumbers are rich in nutrients, and the body wall of sea cucumbers and their by-products during processing (sea cucumber intestines, respiratory trees, etc.) Science and Technology, 2010, Vol. 31, No. 5), which has the effects of enhancing immunity, anti-tumor, anti-virus, beauty and beauty (active ingredients, health functions and development research progress ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C12/00
CPCC12C5/00C12C12/00
Inventor 崔云前陈彩娇贾爱荣
Owner QILU UNIV OF TECH
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