Effervescent carragheenin tablet as clarifier for barley juice of beer

An effervescent tablet and carrageenan technology, which is applied in the brewing of beer, the preparation of wort, and the preparation of alcoholic beverages, etc., can solve the problems of flying dust, affecting the use effect of carrageenan, and difficulty in dispersing carrageenan

Inactive Publication Date: 2003-09-24
SHANGHAI ZHONGWEI BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in beer production, carrageenan powder is directly added to the wort tank. On the one hand, it is easy to cause dust, and on the other hand, it is difficult to disperse carrageenan in wort, which affects the use effect of carrageenan.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 1000 grams of κ-type carrageenan powder (80-120 mesh), 126 grams of citric acid; wash 150 grams of starch and 80 grams of dextrin with boiling water to form a paste with a solid content of 15%, and mix it with carrageenan and lemon Mix the acid together to make granules, then place the granules at 80°C for 3 hours; mix the dried granules with 30 grams of micropowder silica gel and 164 grams of sodium bicarbonate, and press into tablets.

[0020] In the prepared carrageenan effervescent tablets, the content of each component is: κ-type carrageenan powder, 45%; starch 15%, dextrin 8%; micropowder silica gel 3%; Select citric acid and sodium bicarbonate, its total content is 29%, and the weight ratio of citric acid and sodium bicarbonate is 1: 1.3.

[0021] The carrageenan effervescent tablet prepared according to this formula has smooth appearance, high hardness, and rapid foaming and disintegration. The clarification effect on wort is evaluated by measuring the lig...

Embodiment 2

[0023] By the same method of embodiment 1, prepare carrageenan effervescent tablet, difference only lies in the consumption of each component and the kind of effervescent agent.

[0024] In the prepared effervescent tablet, the content of each component is: κ-type carrageenan powder (80-120 mesh), 85%; starch 3%, dextrin 2%; micronized silica gel 0.5%; effervescent Among the components, malic acid and sodium carbonate are selected, the total content of which is 9.5%, and the weight ratio of malic acid and sodium carbonate is 1.2:1.

[0025] The carrageenan effervescent tablet prepared according to this formula has a high content of carrageenan, but the appearance is not smooth enough, the pressure required for tablet compression is high, and the speed of foaming and disintegration is average, but it can meet the requirements. Compared with the common carrageenan powder of the same weight, the clarification effect on wort is slightly better when the dosage is 20ppm (the light t...

Embodiment 3

[0027] By the same method of embodiment 1, prepare carrageenan effervescent tablet, difference only lies in the consumption of each component and the kind of effervescent agent.

[0028] Each component is: kappa-type carrageenan powder (80-120 mesh), 70%; starch 10%, dextrin 5%; Sodium hydrogen, its total content is 14%, and the weight ratio of fumaric acid and sodium bicarbonate is 1: 1.4.

[0029] The carrageenan effervescent tablet appearance smoothness that this formula is made, hardness, foaming disintegration speed are all between embodiment 1 and embodiment 2, under the situation that dosage is 20ppm, the clarification effect to wort is equal to The weight of ordinary carrageenan powder is similar (light transmittance after clarification is 94.4%).

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PUM

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Abstract

The invention discloses an effervescent tablet for beer wort clarifying agent, which contains carrageenan as a clarification component, an effervescent agent and a food acceptable auxiliary agent, wherein the content of carrageenan is effervescent 40-90% of the total weight of the tablet, and the content of the effervescent agent is 6-30% of the total weight. The carrageenan effervescent tablet of the invention not only greatly improves the dispersion effect of the carrageenan in wort, but also is convenient to use and does not cause flying dust.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a new effervescent carrageenan tablet which can be used as a beer wort clarifying agent and a preparation method thereof. Background technique [0002] Carrageenan is a polysaccharide extracted from marine red algae (mainly various Eucheuma), its chemical structure is a linear polysaccharide compound composed of D-galactose and 3,6-anhydro-D-galactose residues , with an ester sulfate group on the residue. Depending on the arrangement position and quantity of sulfate groups, there are many types of carrageenan, which come from different seaweeds and are widely used in food, daily chemical, pharmaceutical and other fields. [0003] The generally used carrageenan is κ-type, mainly derived from Eucheuma heterocladum (in this application, unless otherwise specified, carrageenan refers to κ-type carrageenan). In the beer production process, carrageenan is added to wort, which can react...

Claims

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Application Information

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IPC IPC(8): A61K9/46C12C7/26C12H1/02
Inventor 陈卫东张士楚胡德龙杨朝汪海泳
Owner SHANGHAI ZHONGWEI BIOCHEM
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