CN101768533B - Preparation method of beer wort clarifier - Google Patents
Preparation method of beer wort clarifier Download PDFInfo
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- CN101768533B CN101768533B CN 200910237031 CN200910237031A CN101768533B CN 101768533 B CN101768533 B CN 101768533B CN 200910237031 CN200910237031 CN 200910237031 CN 200910237031 A CN200910237031 A CN 200910237031A CN 101768533 B CN101768533 B CN 101768533B
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Abstract
The invention relates to a beer wort clarifier comprising the main components of a mixture of kappa-carrageenan, iota- carrageenan and lambda-carrageenan and gelatin. In the mixture of the carrageenan, kappa-carrageenan accounts for 20-95%, the iota- carrageenan accounts for 5-65%, and the lambda-carrageenan accounts for 0-65%. The carrageenan mixture accounts for 25-85% of the total weight, the gelatin accounts for 0-50% of the total weight, and other food adjuncts account for 10-75% of the total weight. In order to ensure the solubility of the carrageenan not to be limited by the pH value, the clarifier also comprises carbohydrate substances which have good auxiliary function for the dissolution of the carrageenan. The beer wort clarifier can be prepared to two types, one is instant granule type and the other is tablet type. The beer wort clarifier has the advantages that the fisheye is not formed, the adhesion on the inner wall of a wort kettle is reduced, the dissolution is quick and complete, the dispersibility is good, the carrageenan can play a full role, and the waste of the carrageenan is reduced.
Description
Technical field
The present invention relates to food processing field, particularly a kind of manufacture method of the beer wort clarifier take carrageenin as major ingredient.
Background technology
Carrageenin
Carrageenin (carrageenan), also being carrageenin, deer horn phycocolloid, Irish green moss glue, mainly is to obtain the kind marine algas such as Chondrus (Chondrus), Eucheuma (Eu-cheuma), China fir Trentepohlia (Gigartina) and husky Lepidium (Hypnea) from red algae.The red algae kind that contains carrageenin basic structure nearly more than 80 is planted, and for also not lower 10 kinds that commercially produce, these red algaes grow in different in the world marine areas, and cultivar origin differs during owing to extraction, and resulting carrageenin type is also different with kind.Even same cultivar origin, different technique extraction conditions also can cause different molecular weight degradations, and product property is also variant.Therefore carrageenin is a broad sense title, when specifically using, should select suitable type or cultivar origin, and different producer's trades mark also has different the bests and uses addition.
Carrageenin is the general designation of the Sargassum polysaccharides that extracts the kind marine algas such as Chondrus, Eucheuma, China fir Trentepohlia and husky Lepidium from red algae.There is different carrageenin fine structures in different sources, and its colloidal property also is not quite similar.Studies show that, fine structure and bind mode that different carrageenin sources or fragment have various ways, named have a kappa (κ, card handkerchief), iota (ι, A Outa), lambda (λ, lime reach), mu (μ, Miao), theta (θ, plug tower), nu (ν, knob), xi (ξ, west) type carrageenin etc., but what commercially produce mainly is first three kind.
Carrageenin is a kind of linear Polygalactan structure, and D-galactosyl wherein is by α-1, and 3-and β-Isosorbide-5-Nitrae-key alternately forms.By a-1, the galactosyl of 3-bonding mainly contains 3,6-dehydration-semi-lactosi, and partly or entirely is connected to sulfate group on the galactose unit.The typical polymerization degree is 1000, and corresponding relative molecular mass is about 170000.Contain natural goods relative molecular mass in the marine alga of carrageenin generally about 500,000, the commodity carrageenin relative molecular mass after extraction should not be lower than 100,000.
Carrageenin can be as the auxiliary agent that makes the wine clarification in process for beer production.Brewage the stage the whole of beer, two important production processes are arranged, be i.e. wort preparation and beer fermentation.Normally whether beer fermentation is decided by the quality of prepared malt juice quality, and limpid transparent outward appearance is to embody an importance of wort quality.
Often contain some colloidalmaterials in the beer and so that its muddiness causes filtration difficulty, and affect the limpid of final beer, at this moment must add people's finings to remove muddy thing.But general finings is difficult to these materials are removed fully, and spended time is long.In the wort preparation process, adopt wort clarifier, remove unnecessary protein, be a kind of important channel that obtains limpid transparent wheat juice.Carrageenin is comparatively desirable a kind of in all wort clarifiers.Utilize the reaction of carrageenin and protein, can effectively reach the purpose of wort clarification, principle is such:
Carrageenin is with reinforcing yin essence ionic group---sulfuric ester, can be directly or protein, class ester, glucan binding domian by metal ion " bridges formation " and positively charged, because the backbone substance characteristics of carrageenin, constantly combination and expansion, form large stretch of floss, and these flocculent substances are by the very fast sedimentation of action of gravity, thereby make wort reach the purpose of clarification.
Utilize the carrageenin wort clarifier can accelerate wort clarification speed, improve the non-biostability of beer, and help the flocculation sediment of hot trub in the hot wheat juice, after the cooling of wheat juice, (d＜2 μ m) also can get rid of to some atomic little cold sludge particles, can significantly improve strainability and the non-biostability of beer, increases the yield rate of wheat juice, reduce boiling time, be conducive to the growth of yeast.
As seen, in wort preparation, carrageenin is a kind of comparatively desirable wort clarifier, and it can improve the visual appearance of wheat juice significantly, and especially in the situation that the Fructus Hordei Germinatus dissolving is bad, second-rate, it will be more obvious using its effect.There is not any negative impact in wheat juice through carrageenan treatment to yeast fermentation, and the beer color that brew goes out is faint yellow, and physical and chemical index all meets country or Enterprise Product Standards.The beer non-biostability that adds the carrageenin brew improves, and the quality guaranteed period can increase, and reduces total wine loss and diatomite consumption, brings certain economic benefit to enterprise.
At present, barley juice of beer boil finish before 15-20 minute, carrageenin particle (being generally the 10-40 order) or carrageenin powder (80-120 order) are directly added in the wort copper provided.The problem that the carrageenin particle exists is, the carrageenin particle can not dissolve fully in boiling pot, and major part is solvent swelling state, easily form " flake ", and " flake " sticks to very difficult cleaning on the inwall of boiling pot; Because solubleness is limited, can't effectively be filtered, this just cause carrageenin can not play one's part to the full, cause consumption many, waste.And the problem that the carrageenin powder exists is, the carrageenin powder is easily formed bulk in dissolution process in boiling pot, peripheral carrageenin swelling, and the carrageenin powder wrapped that do inside is got up, caused the dissolving difficulty.And some carrageenin powder adherence is on the wall of boiling pot, causes the cleaning difficulty of boiling pot, and causes the waste of carrageenin.
Also having, now all is to add single carrageenin exactly basically, and such as κ (card handkerchief)-type carrageenin, shortcoming is that its sulfuric ester content is low, not as good as ι (A Outa)-type carrageenin and λ (lime reaches)-type carrageenin.Because on the molecule of ι (A Outa)-type carrageenin and lambda (lime reaches) type carrageenin, sulfate group is Duoed one, two than κ (card handkerchief)-type carrageenin.Thereby, the clarifying effect of ι (A Outa)-type carrageenin and λ (lime reaches)-type carrageenin is better than κ (card handkerchief)-type carrageenin, but the tackiness of ι (A Outa)-type carrageenin and λ (lime reaches)-type carrageenin is poor.
Therefore, before barley juice of beer boils end of a period, need a kind of can be fast, fully dissolve and the wort clarifier of good dispersity.
Gelatin
Gelatin (gelatine) derives from the collagenic protein that extensively is present in animal skin, muscle, the bone, be a kind of knot from animal form or face tissue collagen partial hydrolysis protein out.In fact, gelatin does not exist at nature, and it is the derivative of collegen filament.The most basic structure of collagen is the polymkeric substance that is linked together with many skins key by 2 one amino and amino acid.Collagen is the main component that consists of the reticular tissue such as various animal skin, bone, if with the skin of animal or bone after treatment, heating hydrolysis just can obtain the hydrolysate-gelatin of collagen, be that collagen protein reacts through irreversible heating hydrolysis, be transformed into water miscible product after inter-molecular linkage is partly ruptured.
The commodity gelatin is light yellow powder, and is odorless tasteless, non-volatility, transparent and hard amorphous material.Gelatin can be dissolved in warm water.
Gelatin is amphotericeledrolyte, charged particle coagulation can be become piece in water, utilizes gelatin to meet to merge with electronegative tannin other suspended substance absorption is sunk, thereby reach clarifying effect.
Inebriant is in brewing fermentation, and gelatin Chang Kezuo finings is used for the production of the products such as beer.Gelatin and tannin can generate flocks, after leaving standstill, are cotton-shaped colloidal particle and can remove after filtering after adsorption-condensation becomes piece to avale in the lump with muddy thing.
The Chinese patent literature number of patent application is 00115342.0 (applying date 2004.4.3, Granted publication number is CN1122104C, September 24 2003 Granted publication day) patent documentation has been reported " effervescent carragheenin tablet that is used for beer wort clarifier ", for:
It take carrageenin as the component, effervescent and the food that play clarifying effect on acceptable auxiliary agent, wherein the content of carrageenin is the 40-90% of effervescent tablet gross weight, effervescent content is the 6-30% of gross weight.
Carrageenin is with κ-type carrageenin; Or the mixture of κ-type carrageenin and μ-type carrageenin, blending ratio is 7: 3 or 3: 7.
Acceptable auxiliary agent is starch, dextrin and micropowder silica gel on the food.Starch content is 2-15%, and dextrin content is 2-10%, and micropowder silica gel content is 0.5-3%.
Effervescent is comprised of solid bronsted lowry acids and bases bronsted lowry two components, and wherein acid is selected from: fumaric acid, citric acid or oxysuccinic acid, and alkali is selected from: yellow soda ash or sodium bicarbonate, and the soda acid weight ratio neutralizes described bronsted lowry acids and bases bronsted lowry fully.
What its weak point was that carrageenin uses is the mixture of κ-type carrageenin or κ-type carrageenin and μ-type carrageenin, and in fact the cost of κ-type carrageenin is high, and the μ-commercialized degree of type carrageenin on market is not high.That is to say that feasibility is not high.And make effervescent with citric acid or oxysuccinic acid, yellow soda ash or sodium bicarbonate, and the auxiliary agent of making tablet with starch, dextrin, micropowder silica gel, in 1991.9 Beijing: early on the books in " manufacturing process of tablet and principle " (the Zhang Ruhua Zheng Jun people of Shenyang Pharmacy College) book that the People's Health Publisher publishes.
Summary of the invention
The present inventor has worked out a kind of novel beer wort clarifier through years of researches.This product does not form " flake ".Can be fast, fully dissolving, good dispersity.Reduced the adhesion on the boiling pot inwall.Reduced the waste of carrageenin.
The invention provides the manufacture method of this beer wort clarifier.
Beer wort clarifier of the present invention, main component are the mixtures of κ (card handkerchief)-type carrageenin, ι (A Outa)-type carrageenin and λ (lime reaches)-type carrageenin, also have gelatin.In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 20-95%, and wherein desirable ratio is 40-60%; ι (A Outa)-type carrageenin accounts for 5-75%, λ (lime reaches)-type carrageenin and accounts for 0-65%.The carrageenin mixture accounts for the 25-85% of gross weight, and gelatin accounts for the 0-50% of gross weight, and other food aid accounts for the 10-75% of gross weight.Do not limit for the solubleness that guarantees carrageenin is not subjected to pH value, wherein also comprised glucide, and can play good booster action to the dissolving of carrageenin.
Another performance of the present invention is only to need to add this product of 5-50ppm in wheat juice.Added in 10-20 minute before Wort boiling finishes and get final product.
Embodiment
Beer wort clarifier can be made into two kinds of formulations, and one is the instant granular type, and two is tablet form.Below in conjunction with specific embodiment, the present invention is described in further detail.Should be appreciated that following described embodiment only to be used for explanation the present invention and be not used in and limit the scope of the invention.
Embodiment 1
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 40%.
In beer wort clarifier instant granular type, the carrageenin mixture ratio is to account for 25% of gross weight, and gelatin accounts for 5%, and maltose accounts for 35%, and fructose accounts for 35%.In mixing machine, mix, make instant granular.Then, packing.
Embodiment 2
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 40%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 25% of gross weight, and gelatin accounts for 5%, and citric acid accounts for 10%, and sodium bicarbonate accounts for 6%, maltose 10-20%, and fructose accounts for 10-20%, and diatomite accounts for 5-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 3-4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 3
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 40%.
In beer wort clarifier instant granular type, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 15%, maltose 10-20%, and fructose accounts for 10-20%, and diatomite accounts for 5-20%.In mixing machine, mix, make instant granular.Then, packing.
Embodiment 4
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 40%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 15%, and citric acid accounts for 10%, and sodium bicarbonate accounts for 6%, maltose 10-20%, and fructose accounts for 10-20%, and diatomite accounts for 5-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 3-4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 5
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 40%; ι (A Outa)-type carrageenin accounts for 60%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 30%, maltose 10-20%, and fructose accounts for 10-20%, and diatomite accounts for 5-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 6
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 40%; ι (A Outa)-type carrageenin accounts for 60%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 30%, and citric acid accounts for 10%, and sodium bicarbonate accounts for 6%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 3-4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 7
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 50%; ι (A Outa)-type carrageenin accounts for 50%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 15%, maltose 10-20%, and fructose accounts for 10-20%, and diatomite accounts for 5-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 8
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 50%; ι (A Outa)-type carrageenin accounts for 50%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 40% of gross weight, and gelatin accounts for 15%, and citric acid accounts for 10%, and sodium bicarbonate accounts for 6%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 3-4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 9
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 30%; ι (A Outa)-type carrageenin accounts for 70%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 5%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 0-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 10
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 30%; ι (A Outa)-type carrageenin accounts for 70%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 5%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 0-20%, and citric acid accounts for 8%, and sodium bicarbonate accounts for 4.8%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 2.4-3.2% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 11
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 50%; ι (A Outa)-type carrageenin accounts for 25%, λ (lime reaches)-type carrageenin accounts for 25%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 10%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 12
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 50%; ι (A Outa)-type carrageenin accounts for 25%, λ (lime reaches)-type carrageenin accounts for 25%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 10%, and citric acid accounts for 8%, and sodium bicarbonate accounts for 4.8%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 2.4-3.2% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 13
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 20%, λ (lime reaches)-type carrageenin accounts for 20%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 10%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 14
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 20%, λ (lime reaches)-type carrageenin accounts for 20%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 60% of gross weight, and gelatin accounts for 10%, and citric acid accounts for 8%, and sodium bicarbonate accounts for 4.8%, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 2.4-3.2% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 15
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 20%, λ (lime reaches)-type carrageenin accounts for 20%.
In beer wort clarifier, the carrageenin mixture ratio is to account for 80% of gross weight, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 16
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 60%; ι (A Outa)-type carrageenin accounts for 20%, λ (lime reaches)-type carrageenin accounts for 20%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 80% of gross weight, and citric acid accounts for 6%, and sodium bicarbonate accounts for 3.6%, maltose 1-20%, and fructose accounts for 1-20%, and diatomite accounts for 1-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 1.8-2.4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Embodiment 17
The instant granular type
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 40%; ι (A Outa)-type carrageenin accounts for 30%, λ (lime reaches)-type carrageenin accounts for 30%.
In the beer wort clarifier instant granular, the carrageenin mixture ratio is to account for 80% of gross weight, maltose 2-20%, and fructose accounts for 2-20%, and diatomite accounts for 2-20%.Above-mentioned material is mixed in mixing machine, make instant granular.Then, packing.
Embodiment 18
Tablet form
In the carrageenin mixture, κ (card handkerchief)-type carrageenin accounts for 40%; ι (A Outa)-type carrageenin accounts for 30%, λ (lime reaches)-type carrageenin accounts for 30%.
In the beer wort clarifier tablet, the carrageenin mixture ratio is to account for 80% of gross weight, and citric acid accounts for 6%, and sodium bicarbonate accounts for 3.6%, maltose 1-20%, and fructose accounts for 1-20%, and diatomite accounts for 1-20%.Above-mentioned material is divided into two groups, acid material and alkaline material, adding distil water is stirred into particulate state respectively, makes uniform particle with granulator, dries or dries under 70-105 ℃ temperature.Acid material, alkaline material again with 1.8-2.4% yellow soda ash, 1% W-Gum, 2% micropowder silica gel, the 1-2% talcum powder mixes in mixing machine, compressing tablet in tabletting machine.Then, packing.
Claims (2)
1. beer wort clarifier, it is characterized in that it mainly is with κ-type carrageenin, ι-type carrageenin, λ-type carrageenin, gelatin, sodium bicarbonate, yellow soda ash, citric acid, and glucide is composite processes, make an addition to the Wort boiling stage, can play the effect of wort clarification;
The mixture that contains κ-type carrageenin, ι-type carrageenin, λ-type carrageenin in this beer wort clarifier, wherein κ-type carrageenin accounts for 20-95%, the ι of mixture-type carrageenin and accounts for 5-75%, λ-type carrageenin and account for 0-65%, and λ-type carrageenin is not 0; The carrageenin of three kinds of models accounts for 100% of carrageenin mixture;
The carrageenin mixture accounts for the 25-85% of gross weight;
Contain gelatin in this beer wort clarifier, account for the 0-50% of gross weight, gelatin is not 0;
Contain glucide in this beer wort clarifier, wherein maltose accounts for 2-40%, and fructose accounts for 0-40%;
The consumption of this beer wort clarifier in wort copper provided is 5ppm to 50ppm.
2. the beer wort clarifier described in the claim 1 is characterized in that citric acid replaces with oxysuccinic acid.
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| CN103027359A (en) * | 2011-10-09 | 2013-04-10 | 上海金啤生物科技有限公司 | Production method for clarifying malt extract |
| CN103752290B (en) * | 2014-01-26 | 2016-03-23 | 石狮市新明食品科技开发有限公司 | The composite filter aid of a kind of carrageenan for liquid filtering |
| CN106753950B (en) * | 2016-12-14 | 2020-09-08 | 王志强 | Preparation method of black sesame beer |
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| US6045852A (en) * | 1997-12-16 | 2000-04-04 | Charvid Limited Liability Co. | Composition for clarifying beverage solutions used to prepare fermented beverages |
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