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Sea cucumber beer and its preparing and identifying method

A technology of sea cucumber wine and sea cucumber, which is applied in the brewing of beer, testing food, and testing materials, etc., can solve the problems of short duration, and achieve the effect of changing foam and nutrition, realizing diversification and realizing individualization.

Inactive Publication Date: 2007-04-11
谭攸恒 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The froth of beer is its major feature, and this froth is produced by the hydrolyzed protein of malt and hops in the prior art, but its duration is shorter, the inventor finds, if the water infusion of sea cucumber or The sea cucumber alcohol infusion is added to the beer according to the required amount, and the foam will last for a long time. This phenomenon is caused by the sea cucumber saponin and hydrolyzed protein contained in the sea cucumber water or alcohol infusion

Method used

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  • Sea cucumber beer and its preparing and identifying method
  • Sea cucumber beer and its preparing and identifying method

Examples

Experimental program
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Effect test

Embodiment 1

[0014] Example 1 sea cucumber wine can enhance the beer foam test.

[0015] 1. Materials required for the test: sea cucumber wine, beer.

[0016] 2. Quality identification of materials: sea cucumber wine, its saponin content is 60mg / Kg; beer is fresh beer usually unopened.

[0017] 3. Test vessel: 200ml measuring cylinder, 2 plastic bottles of general drinking water.

[0018] 4. Experimental process: 150ml of beer was divided into two drinking water plastic bottles, one of which was added with 7.5ml of sea cucumber wine, and the other bottle was not added. Shake each for two seconds and then let stand. The foam in the bottle without sea cucumber wine disappears in three hours; the bottle with sea cucumber wine in it still remains after 6 hours.

[0019] Sea cucumber wine is added to beer at 1 / 20 of its concentration. After conversion, the concentration of saponins in sea cucumber beer should be about 3mg / K, while the concentration of amino acids should be about 15mg / L. Beca...

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Abstract

The present invention discloses one kind of sea cucumber beer and its preparation process and identifying method, and features that the sea cucumber beer contains the active nutritious components of sea cucumber, including sea cucumber saponin in 10<-5> ppm to 1 %, and that the content of sea cucumber saponin in 0.3-60 ppm can results in excellent foaming performance and foam maintaining time as long as 6 hr. The sea cucumber beer is prepared in the basically same process as common beer, but the addition of water solution, alcohol solution and / or medicinal wine of sea cucumber before or after the fermentation. The water solution, alcohol solution and / or medicinal wine of sea cucumber as the material is identified via diluting for 2-200 with water for foaming identification.

Description

technical field [0001] The invention relates to beer and its preparation process, in particular to a method for preparing special types of beer. Background technique [0002] Beer is a popular alcoholic beverage that is widely welcomed by people. With the improvement of living standards, some changes have taken place in the demand for beer, and the functions of beer have begun to increase. Bitter melon beer, which can be drunk by diabetics, and other beers with local flavors have appeared on the market. This change is conducive to the diversification and individualization of the taste of beer, and is also conducive to the further processing of beer and related industries. Patent No. ZL96119590.8 "Sea Cucumber Health Wine and Its Preparation Method" and Patent No. ZL02109737.2 "Sea Cucumber Nutritious Wine and Its Production Method and Application" both disclose a substance containing sea cucumber saponins and small molecular peptides Liquor, but no beer containing these tw...

Claims

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Application Information

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IPC IPC(8): C12C5/00C12C12/00G01N33/02
Inventor 谭攸恒李龙章
Owner 谭攸恒
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