A black ginseng beer and a method of preparing the same
Patent Information
- Application Number
- CN202611323125.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-28
- Publication Date
- 2026-09-29
AI Technical Summary
[0003]1、提取工艺落后，活性成分损失大：传统高温水提或乙醇提取易破坏黑参中热敏性稀有皂苷，且乙醇残留会抑制酵母发酵并带来异味，难以兼顾提取效率与成分完整性；
[0042]1、高效保留黑参活性成分：采用低温分段萃取结合减压浓缩工艺，全程温度控制在40℃～80℃，有效避免了高温对黑参中稀有皂苷（如Rg3、Rg5、Rk1）等热敏性活性物质的破坏，超滤膜过滤进一步去除了大分子杂质，使精制提取液中活性成分纯度高、稳定性好，确保最终产品中黑参功能因子的有效含量；
Abstract
Description
Technical Field
[0001] This invention relates to the field of beer brewing technology, specifically to a black ginseng beer and its preparation method. Background Technology
[0002] In recent years, with the rise of health-conscious consumption and craft beer culture, craft beer, which combines flavor and functional attributes, has become a research and development hotspot. Black ginseng, a deep-processed ginseng product undergoing a "nine-steaming and nine-drying" process, has significantly higher levels of rare saponins and antioxidant activity than white and red ginseng, and its medicinal properties are mild, making it suitable for daily consumption. However, existing technologies for applying ginseng to beer still have the following prominent drawbacks:
[0003] 1. Outdated extraction process and significant loss of active ingredients: Traditional high-temperature water extraction or ethanol extraction can easily destroy the heat-sensitive rare saponins in black ginseng, and ethanol residue can inhibit yeast fermentation and bring off-odors, making it difficult to balance extraction efficiency and component integrity.
[0004] 2. Incomplete removal of impurities and poor beer stability: The large molecules such as proteins and pectin remaining in the crude extract are easy to complex with beer components, resulting in cold turbidity, precipitation and reduced foam retention, which seriously affects shelf life and sensory quality.
[0005] 3. Low flavor integration, with the medicinal taste clashing with the aroma of alcohol: Existing products mostly use finished beer and extracts for simple blending, lacking the biological transformation and molecular-level integration during the fermentation process. The earthy and bitter taste of ginseng masks the aroma of malt and hops, resulting in a harsh and uncoordinated taste.
[0006] 4. Poor fermentation compatibility and limited product form: The saponins and other components in the extract can easily inhibit yeast activity, leading to abnormal fermentation; at the same time, most existing products are clarified, and the filtration and sterilization process loses yeast nutrients and flavor substances. There is no turbid black ginseng beer that combines the functions of black ginseng with the coordination of yeast nutrition and flavor. Summary of the Invention
[0007] The technical problem to be solved by the present invention is to overcome the existing defects and provide a black ginseng beer and its preparation method, which efficiently retains the active ingredients of black ginseng and removes impurities, achieving a harmonious blend of flavors and preservation of yeast nutrients, and can effectively solve the problems in the background art.
[0008] To achieve the above objectives, the present invention provides the following technical solution:
[0009] A black ginseng beer, wherein the black ginseng beer is made by fermenting a mixture of beer base and black ginseng extract;
[0010] The black ginseng extract is prepared from black ginseng raw material through low-temperature segmented extraction, vacuum concentration and ultrafiltration membrane filtration.
[0011] The black ginseng beer has an alcohol content of 3.3% vol to 5.0% vol and an original wort concentration of 9.0°P to 12.0°P.
[0012] Preferably, the black ginseng beer also meets one or more of the following physicochemical indicators:
[0013] Total acid ≤ 2.2 mL / 100 mL;
[0014] The mass fraction of carbon dioxide is 0.35%–0.65%;
[0015] Diacetyl ≤ 0.1 mg / L;
[0016] Foam retention ≥ 150 seconds.
[0017] Preferably, based on the amount of black ginseng raw material, the amount of black ginseng extract added to the black ginseng beer is 0.1g / L to 2.0g / L.
[0018] Preferably, the amount of black ginseng extract added to the black ginseng beer is 0.3g / L to 1.0g / L.
[0019] Preferably, the black ginseng beer is a cloudy beer, containing yeast sediment and having a hop aroma.
[0020] Preferably, the black ginseng raw material is ginseng that has undergone nine steaming and nine sun-drying processes;
[0021] The ginseng is artificially cultivated 4-year-old or 5-year-old ginseng, and the black ginseng raw material is black ginseng powder obtained by pulverizing after being processed through nine steaming and nine sun-drying processes.
[0022] Preferably, the preparation method of the black ginseng beer includes the following steps:
[0023] S1. Low-temperature fractional extraction: Mix the black ginseng raw material with purified water and perform fractional extraction 2 to 3 times under the conditions of 40℃~80℃ and 0.1MPa~0.5MPa. Combine the extracts obtained from each extraction and filter to obtain crude black ginseng extract.
[0024] S2. Vacuum Concentration: The crude extract of black ginseng is concentrated under reduced pressure at 40℃~60℃ and a vacuum degree of -0.08MPa~-0.1MPa to obtain concentrated black ginseng solution.
[0025] S3. Ultrafiltration membrane filtration: The black ginseng concentrate is filtered through an ultrafiltration membrane to obtain a refined black ginseng extract;
[0026] S4. Mixed fermentation: The refined black ginseng extract is mixed with malt extract, hops and yeast, and then fermented and aged before bottling to obtain black ginseng beer.
[0027] Preferably, step S1 satisfies one or more of the following conditions:
[0028] After the black ginseng raw material is mixed with the purified water, it is first soaked for 30 min to 120 min, and then the fractional extraction is carried out.
[0029] Each extraction session lasted 60 to 90 minutes.
[0030] The filtration is performed using filter cloth or filter element, with a filtration accuracy of 1μm to 10μm.
[0031] In step S2, the endpoint of the reduced pressure concentration is that the relative density of the concentrate at 20°C reaches 1.05 to 1.20.
[0032] In step S3, the molecular weight cutoff of the ultrafiltration membrane is 1000 Da to 10000 Da.
[0033] Preferably, one or more of the following conditions are met in step S4:
[0034] The refined black ginseng extract is added before fermentation begins or after fermentation ends;
[0035] Based on the raw material of black ginseng, the amount of refined black ginseng extract added is 0.1 g / L to 2.0 g / L;
[0036] The fermentation temperature is 8℃~25℃, and the fermentation time is 5d~15d;
[0037] The aging temperature is 0℃~5℃, and the aging time is 7d~30d;
[0038] The original wort concentration is 9.0°P to 12.0°P;
[0039] The amount of hops added is 0.01% to 0.1% of the wort mass.
[0040] Preferably, in step S4, the fermentation product is not sterilized and filtered before bottling in order to retain the yeast components and obtain a cloudy black ginseng beer.
[0041] Compared with the prior art, the beneficial effects of the present invention are:
[0042] 1. Highly efficient preservation of active ingredients in black ginseng: The process employs low-temperature segmented extraction combined with reduced-pressure concentration, with the temperature controlled throughout at 40℃~80℃. This effectively avoids the damage of heat-sensitive active substances such as rare saponins (Rg3, Rg5, Rk1) in black ginseng caused by high temperatures. Ultrafiltration membrane filtration further removes macromolecular impurities, resulting in high purity and good stability of active ingredients in the refined extract, ensuring the effective content of functional factors of black ginseng in the final product.
[0043] 2. Stable beer body and excellent sensory quality: Through precise filtration with a molecular weight cutoff of 1000Da to 10000Da using an ultrafiltration membrane, large molecular impurities such as proteins and pectin that easily complex with beer components are completely removed, fundamentally solving the problems of cold turbidity and sedimentation. The resulting black ginseng beer has a foam retention of ≥150 seconds, a carbon dioxide mass fraction that is stable at 0.35% to 0.65%, a fine and long-lasting foam, and a significantly extended shelf life.
[0044] 3. Harmonious and integrated flavor, without medicinal or off-flavor: The refined black ginseng extract is fermented together with malt juice, hops, and yeast. The biotransformation during the yeast metabolism process achieves molecular-level fusion of black ginseng components and beer flavor substances. This retains the aroma of hops and the mellowness of malt while eliminating the earthy and bitter taste of ginseng, resulting in a smooth and harmonious taste that meets the preferences of the general public.
[0045] 4. Good fermentation compatibility and strong process controllability: By limiting the amount of black ginseng extract added to 0.1g / L~2.0g / L and optimizing the fermentation temperature (8℃~25℃) and aging conditions (0℃~5℃), the effective integration of black ginseng components was achieved while ensuring the normal fermentation activity of yeast. During the fermentation process, diacetyl ≤0.1mg / L and total acid ≤2.2mL / 100mL, and all physicochemical indicators meet the standards for high-quality beer. The process has good repeatability and is suitable for industrial production.
[0046] 5. Combining nutrition and function, with a unique product form: Using a non-sterile filtration and bottling process, yeast sediment and B vitamins and other nutrients are preserved, resulting in a cloudy black ginseng beer with a naturally cloudy appearance and a full and rich taste. It combines the health benefits of black ginseng with the flavor layers of craft beer. Detailed Implementation
[0047] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0048] This invention provides a technical solution:
[0049] A type of black ginseng beer, which is made by fermenting a mixture of beer base and black ginseng extract;
[0050] Black ginseng extract is obtained from black ginseng raw materials through low-temperature fractional extraction, vacuum concentration, and ultrafiltration membrane filtration.
[0051] Black Ginseng Beer has an alcohol content of 3.3% vol to 5.0% vol and an original wort concentration of 9.0°P to 12.0°P.
[0052] Black Ginseng Beer also meets one or more of the following physicochemical indicators:
[0053] Total acid ≤ 2.2 mL / 100 mL;
[0054] The mass fraction of carbon dioxide is 0.35%–0.65%;
[0055] Diacetyl ≤ 0.1 mg / L;
[0056] Foam retention ≥ 150 seconds.
[0057] Based on the raw material of black ginseng, the amount of black ginseng extract added to black ginseng beer is 0.1g / L to 2.0g / L.
[0058] The amount of black ginseng extract added to black ginseng beer is 0.3g / L to 1.0g / L.
[0059] Black Ginseng Beer is a cloudy beer containing yeast sediment and has a hop aroma.
[0060] Black ginseng is made from ginseng that has undergone nine rounds of steaming and sun-drying.
[0061] The ginseng is artificially cultivated 4- or 5-year-old ginseng, and the raw material of black ginseng is black ginseng powder obtained by pulverizing after being processed through nine steaming and nine drying processes.
[0062] The preparation method of black ginseng beer includes the following steps:
[0063] S1. Low-temperature fractional extraction: Mix the black ginseng raw material with purified water and perform fractional extraction 2 to 3 times under the conditions of 40℃~80℃ and 0.1MPa~0.5MPa. Combine the extracts obtained from each extraction and filter to obtain crude black ginseng extract.
[0064] S2. Vacuum Concentration: The crude extract of black ginseng is concentrated under reduced pressure at 40℃~60℃ and a vacuum degree of -0.08MPa~-0.1MPa to obtain concentrated black ginseng solution.
[0065] S3. Ultrafiltration membrane filtration: The black ginseng concentrate is filtered through an ultrafiltration membrane to obtain a refined black ginseng extract;
[0066] S4. Mixed Fermentation: The refined black ginseng extract is mixed with malt extract, hops and yeast, and then fermented and aged before bottling to obtain black ginseng beer.
[0067] Step S1 satisfies one or more of the following conditions:
[0068] After mixing the black ginseng raw material with purified water, it is first soaked for 30 to 120 minutes, and then subjected to fractional extraction.
[0069] Each extraction session lasted 60 to 90 minutes.
[0070] Filtration is carried out using filter cloth or filter cartridge, with a filtration accuracy of 1μm to 10μm.
[0071] In step S2, the endpoint of vacuum concentration is: the relative density of the concentrate at 20°C reaches 1.05 to 1.20;
[0072] In step S3, the molecular weight cutoff of the ultrafiltration membrane is 1000 Da to 10000 Da.
[0073] Step S4 satisfies one or more of the following conditions:
[0074] The refined black ginseng extract is added before fermentation begins or after fermentation ends;
[0075] Based on the raw material of black ginseng, the amount of refined black ginseng extract added is 0.1g / L to 2.0g / L;
[0076] The fermentation temperature is 8℃~25℃, and the fermentation time is 5d~15d;
[0077] The aging temperature is 0℃~5℃, and the aging time is 7d~30d;
[0078] The original wort concentration is 9.0°P to 12.0°P;
[0079] The amount of hops added is 0.01% to 0.1% of the wort mass.
[0080] In step S4, the fermentation products are not sterilized and filtered before bottling in order to retain the yeast components and produce a cloudy black ginseng beer.
[0081] Example 1: Preparation of Turbid Black Ginseng Beer
[0082] Preparation of black ginseng extract: Take dried black ginseng slices, add 60% ethanol solution at a material-to-liquid ratio of 1:15, and extract twice with ultrasonic assistance at 50℃, 45 min each time; combine the extracts, concentrate under reduced pressure (temperature ≤45℃) until there is no alcohol taste, and then reconstitute with pure water to 1 / 3 of the original volume; then filter through ultrafiltration membranes with molecular weight cutoffs of 10kDa and 3kDa in sequence, collect the permeate to obtain refined black ginseng extract, with a total content of rare saponins (Rg3+Rg5+Rk1) ≥8.0mg / mL and a protein content ≤0.5mg / mL.
[0083] Wort preparation and fermentation: Whole malt wort was prepared using conventional methods. After boiling, it was cooled to 18°C and inoculated with top-fermenting yeast (inoculation amount 0.8 × 10⁻⁶). 7At the same time, the above-mentioned refined black ginseng extract was added at a ratio of 1.0 g / L; the primary fermentation was carried out at 18℃ for 5 days, and after the diacetyl level dropped to 0.08 mg / L, the temperature was lowered to 4℃ and aged for 7 days.
[0084] Bottling: After aging, the beer is only coarsely filtered through 5μm to remove large yeast clumps. Without fine filtration or pasteurization, it is directly isobarically bottled into brown glass bottles and sealed to obtain the cloudy black ginseng beer.
[0085] Example 2: Comparative Experiment of Different Amounts of Black Ginseng Extract Added
[0086] Based on Example 1, five gradients of black ginseng extract addition were set at 0.1 g / L, 0.5 g / L, 1.0 g / L, 2.0 g / L, and 2.5 g / L, with all other conditions remaining identical. The results showed that within the addition range of 0.1–2.0 g / L, the yeast fermentation rate, final degree of fermentation, and diacetyl reduction were all normal, resulting in a stable, sediment-free wine with a harmonious flavor. When the addition reached 2.5 g / L, the primary fermentation time was extended by 2 days, the residual diacetyl in the final product increased to 0.15 mg / L, and a slight astringency was observed, indicating that excessive addition inhibited yeast activity and affected the taste. Therefore, the optimal addition range in this invention is defined as 0.1–2.0 g / L.
[0087] Example 3: Effect of extraction process on the retention rate of active ingredients
[0088] Using the same batch of black ginseng as raw material, three different extraction methods were employed:
[0089] 1. Simmer in boiling water for 2 hours using traditional methods;
[0090] 2. Reflux extraction with 70% ethanol for 2 hours;
[0091] 3. The low-temperature ultrasonic + ultrafiltration process of Embodiment 1 of the present invention.
[0092] The total amount of rare saponins in each extract and their retention rate in the subsequent beer product were measured.
[0093] The results showed that the loss rate of rare saponins in the boiling water decoction group reached 42%, and Rg3 was almost undetectable in the finished beer; the loss rate in the ethanol reflux group was 28%, but the residual solvent caused obvious off-flavors in the beer; the process of this invention achieved a rare saponin retention rate of over 91%, the content of active ingredients in the finished beer was stable, and there were no solvent off-flavors, verifying the significant advantages of the combined low-temperature extraction and membrane separation technology in terms of activity protection and impurity removal.
[0094] Example 4: Product Stability and Sensory Evaluation
[0095] The turbid black ginseng beer obtained in Example 1 was stored at 4°C in the dark for 6 months. Samples were taken monthly to test turbidity, foam retention, and to conduct sensory evaluation (blind evaluation by a 10-person panel).
[0096] The results showed that the turbidity fluctuated by ≤5ebc during the storage period, maintaining a uniform cloud-like turbidity without stratification or sedimentation; the foam retention slowly decreased from the initial 168s to 152s, but was still significantly higher than the national standard for superior grade products; the sensory score remained above 88 points, with the malt aroma, hop aroma and black ginseng mellow flavor blended harmoniously, without any obvious medicinal or stale taste, proving that the product has excellent shelf-life stability and flavor persistence.
[0097] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A black ginseng beer, characterized in that, The black ginseng beer is made by fermenting a mixture of beer base and black ginseng extract. The black ginseng extract is prepared from black ginseng raw material through low-temperature segmented extraction, vacuum concentration and ultrafiltration membrane filtration. The black ginseng beer has an alcohol content of 3.3% vol to 5.0% vol and an original wort concentration of 9.0°P to 12.0°P.
2. The black ginseng beer according to claim 1, characterized in that, The black ginseng beer also meets one or more of the following physicochemical indicators: Total acid ≤ 2.2 mL / 100 mL; The mass fraction of carbon dioxide is 0.35%–0.65%; Diacetyl ≤ 0.1 mg / L; Foam retention ≥ 150 seconds.
3. The black ginseng beer according to claim 1, characterized in that, Based on the amount of black ginseng raw material, the amount of black ginseng extract added to the black ginseng beer is 0.1g / L to 2.0g / L.
4. The black ginseng beer according to claim 3, characterized in that, The amount of black ginseng extract added to the black ginseng beer is 0.3g / L to 1.0g / L.
5. The black ginseng beer according to claim 1, characterized in that, The black ginseng beer is a cloudy beer containing yeast sediment and has a hop aroma.
6. The black ginseng beer according to claim 1, characterized in that, The black ginseng raw material is ginseng that has been processed through nine steaming and nine sun-drying processes. The ginseng is artificially cultivated 4-year-old or 5-year-old ginseng, and the black ginseng raw material is black ginseng powder obtained by pulverizing after being processed through nine steaming and nine sun-drying processes.
7. A method for preparing black ginseng beer as described in any one of claims 1 to 6, characterized in that, Includes the following steps: S1. Low-temperature fractional extraction: Mix the black ginseng raw material with purified water and perform fractional extraction 2 to 3 times under the conditions of 40℃~80℃ and 0.1MPa~0.5MPa. Combine the extracts obtained from each extraction and filter to obtain crude black ginseng extract. S2. Vacuum Concentration: The crude extract of black ginseng is concentrated under reduced pressure at 40℃~60℃ and a vacuum degree of -0.08MPa~-0.1MPa to obtain concentrated black ginseng solution. S3. Ultrafiltration membrane filtration: The black ginseng concentrate is filtered through an ultrafiltration membrane to obtain a refined black ginseng extract; S4. Mixed fermentation: The refined black ginseng extract is mixed with malt extract, hops and yeast, and then fermented and aged before bottling to obtain black ginseng beer.
8. The method for preparing black ginseng beer according to claim 7, characterized in that, Step S1 satisfies one or more of the following conditions: After the black ginseng raw material is mixed with the purified water, it is first soaked for 30 min to 120 min, and then the fractional extraction is carried out. Each extraction session lasted 60 to 90 minutes. The filtration is performed using filter cloth or filter element, with a filtration accuracy of 1μm to 10μm. In step S2, the endpoint of the reduced pressure concentration is that the relative density of the concentrate at 20°C reaches 1.05 to 1.
20. In step S3, the molecular weight cutoff of the ultrafiltration membrane is 1000 Da to 10000 Da.
9. The method for preparing black ginseng beer according to claim 7, characterized in that, Step S4 satisfies one or more of the following conditions: The refined black ginseng extract is added before fermentation begins or after fermentation ends; Based on the raw material of black ginseng, the amount of refined black ginseng extract added is 0.1 g / L to 2.0 g / L; The fermentation temperature is 8℃~25℃, and the fermentation time is 5d~15d; The aging temperature is 0℃~5℃, and the aging time is 7d~30d; The original wort concentration is 9.0°P to 12.0°P; The amount of hops added is 0.01% to 0.1% of the wort mass.
10. The method for preparing black ginseng beer according to claim 7, characterized in that, In step S4, the fermentation products are not sterilized and filtered before bottling in order to retain the yeast components and produce a cloudy black ginseng beer.