CN108102827A - A kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment - Google Patents
A kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment Download PDFInfo
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- CN108102827A CN108102827A CN201810174661.4A CN201810174661A CN108102827A CN 108102827 A CN108102827 A CN 108102827A CN 201810174661 A CN201810174661 A CN 201810174661A CN 108102827 A CN108102827 A CN 108102827A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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Abstract
The present invention proposes a kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment, belong to food processing technology field, it can solve the problems, such as seaweed fishy smell, while the seaweed beer made has the function of good potableness and to retain seaweed corresponding.The technical solution includes the preparation of seaweed ferment, the preparation of wheat juice, the preparation for pre-processing seaweed beer and it is filtered to obtain several steps such as seaweed beer.Seaweed beer provided by the invention solves the problems, such as seaweed fishy smell, while has the function of good potableness and to retain seaweed corresponding.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of seaweed beer systems based on marine microorganism ferment
Preparation Method and gained seaweed beer.
Background technology
At present, 45,060,000 kilolitre of Chinese beer yield occupies the first in the world in continuous 16 years, accounts for world market share
23%.Beer industry is carrying out structural adjustment and transition and beer industry supply reform, and following beer consumption concept will be to
High-quality, personalization, the direction of health are developed.
Seaweed is important living marine resources, in recent years, as people go deep into the gradual of living marine resources research,
Bioactive substance and its biological function in seaweed are increasingly valued by people, and become the hot spot studied both at home and abroad.
China's marine algae resource is extremely abundant, is global maximum seaweed industry state, is provided for seaweed processing industry huge
Raw material basis and advantage.Rich in polysaccharide, Polyphenols, terpene, protein, amino acid, unrighted acid isoreactivity in seaweed
Substance provides various biological function, such as antioxidation activity, adjusting immunocompetence for seaweed.Pay close attention to the activity in seaweed
Ingredient and biological function research and develop new functional sea food and have great importance.But since seaweed has in itself
Fishy smell makes its potableness when directly drinking poor, can not meet expectation of the consumer to beverage.
The content of the invention
The present invention proposes a kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment, the drink
Product solve the problems, such as seaweed fishy smell, while the seaweed beer made has good potableness and retains the corresponding work(of seaweed
Energy.
In order to achieve the above object, an aspect of of the present present invention provides a kind of seaweed beer based on marine microorganism ferment
Preparation method comprises the following steps：
The preparation of seaweed ferment：Fermentation tank will be moved into through shearing after fresh seaweed raw material or dry seaweed rehydration plus after water homogenisation
Middle sterilizing, the fermentation substrate after sterilizing is successively accessed under different temperatures bacillus subtilis suspension and lactobacillus plantarum suspension into
Row fermentation, seaweed ferment is obtained by the seaweed ferment after fermentation by separation of solid and liquid；
The preparation of wheat juice：A certain amount of malt and rice are taken, wherein malt accounts for 60%-70%, and 1 is pressed after crushing：(3-4)
Material-water ratio feed intake and be saccharified, saccharification temperature is 63-65 DEG C, saccharificatinn period 60-80min, by wheat juice mistake after saccharification
Filter, then through boiling 45-75min, hops is added in boiling part, after boiling, wheat juice enters fermentation tank through thin plate cooling；
Pre-process the preparation of seaweed beer：A certain proportion of seaweed ferment is added to the wheat juice of preparation by mass percentage
In, seaweed wheat juice mixed liquor is obtained, 0.5-1% beer yeast slurries are added into gained seaweed wheat juice mixed liquor, are warmed naturally to
9-13 DEG C ferments, and is cooled to -0.5-2.0 DEG C after fermentation and carries out cold storage, cold storage 7-15 days obtains pretreatment seaweed beer
Wine；
Filtering：Gained pretreatment seaweed beer with diatomite is filtered and is clarified, obtains seaweed beer.
Preferably, the seaweed includes red algae, green alga and brown alga, the seaweed ferment is red algae ferment, green alga ferment
Or any one in brown alga ferment or its any mixture.
Preferably, the mass fraction of the red algae ferment of addition is 0.5-5%, the mass fraction of green alga ferment is 0.25-
3% and brown alga ferment mass fraction be 1-10%.
Preferably, the mass fraction of the red algae ferment of addition is 0.5%-2%, the mass fraction of green alga ferment is 0.5-
1%, the mass fraction of brown alga ferment is 2-5%.
Preferably, the fermentation substrate after sterilizing is hanged by the sterile prepared bacillus subtilis of access of inoculum concentration 1.5%
Liquid ferments 3 days in 40 DEG C of stirrings, stops stirring, then cool the temperature to 30 DEG C, prepared by the sterile access of inoculum concentration 1%
Lactobacillus plantarum suspension stirs 5 minutes in 30 DEG C, stops stirring, quiescent culture 2 days.
Preferably, the malt is to add at least one of wheat, Australia wheat, Fa Mai or domestic malt.
Preferably, the red algae includes at least one of seaweed, agar, asparagus, Irish moss or Eucheuma, institute
Stating green alga includes at least one of sea lettuce or Enteromorpha, and the brown alga is included in kelp, kelp, undaria pinnitafida or sargassum fusifome at least
It is a kind of.
Another aspect provides a kind of preparation methods as described in any of the above-described technical solution to be prepared
Seaweed beer.
Compared with prior art, the advantages and positive effects of the present invention are：
The present invention algae component discharged from frond using tangleweed as raw material, by integrated pacemaker enzyme ferment technology with
Bioconversion is formed containing the small-molecule active substance easily absorbed, the seaweed ferment with health-care efficacy.By seaweed ferment according to
Certain proportion is added in wheat juice, and is carried out respective handling and obtained seaweed beer.The present invention is solved by taste formula test
The fishy smell problem of seaweed so that seaweed beer obtained not only have malt fragrance, have obvious hops are fragrant, bitter taste is pure, compared with
Tasty and refreshing, relatively coordination, potableness is good, and also retains the work(such as the anticoagulation of red algae, the anti-oxidant and green alga of green alga, brown alga
Energy.
Specific embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiments obtained without making creative work belong to the model that the present invention protects
It encloses.
An embodiment of the present invention provides a kind of seaweed beer preparation method based on marine microorganism ferment, including following step
Suddenly：
S1：The preparation of seaweed ferment：
Selection is clean and meets the seaweed raw material of food hygienic standard, respectively will be after the fresh raw material of seaweed or dry raw material rehydration
It is clipped, by weight 1:10 ratio, which adds, moves into fermentation tank after water homogenisation, stirring sterilizing, be cooled to 40 ± 2 DEG C it is spare.It will be edible
Grade bacillus subtilis solid dry bacteria (1010CFU/g 10% bacteria suspension is configured to before) being inoculated with sterile saline, is planted
Object lactobacillus dry bacteria (109CFU/g 10% bacteria suspension is configured to before) being inoculated with sterile saline.The hair that will have been sterilized
Under 40 DEG C of keeping warm modes of ferment matrix, by the sterile prepared bacillus subtilis suspension of access of inoculum concentration 1.5%, stirring fermentation, hair
Ferment condition：40 DEG C ferment 3 days, stop stirring, terminate fermentation.Then system temperature is down to 30 DEG C, is connect by inoculum concentration 1% is sterile
Enter prepared lactobacillus plantarum suspension, 30 DEG C are stirred 5 minutes, stop stirring, quiescent culture 2 days, pH 4-5.By what is fermented
Mixture obtains seaweed ferment by separation of solid and liquid.
In this step, the seaweed raw material added in may include red algae, green alga and brown alga, and gained seaweed ferment corresponds to red algae
Ferment, green alga ferment and brown alga ferment, wherein, gained red algae ferment, green alga ferment, brown alga ferment have proteinase activity, form sediment
Powder enzymatic activity, at the same in red algae ferment containing fermented generation it is a large amount of (>2%) seaweed activated oligosaccharide contains in green alga ferment
Sandlwood oligosaccharides, brown alga ferment possess mannuronic acid and guluronic acid isoreactivity ingredient.
S2：The preparation of wheat juice：
A certain amount of malt and rice are taken, wherein malt accounts for 60%-70%, and 1 is pressed after crushing：The material-water ratio of (3-4) feeds intake
It is saccharified, saccharification temperature is 63-65 DEG C, saccharificatinn period 60-80min, by wort filtration after saccharification, then through boiling
45-75min adds hops in boiling part, and after boiling, wheat juice is through thin plate cooling into fermentation tank.
In the step, using malt and rice preparation wheat juice, involved design parameter is conventional wheat juice in preparation process
Involved parameter in preparation process can slightly be adjusted according to actual specific preparation condition.
S3：Pre-process the preparation of seaweed beer：A certain proportion of seaweed ferment is added to preparation by mass percentage
In wheat juice, seaweed wheat juice mixed liquor is obtained, 0.5-1% beer yeast slurries are added into gained seaweed wheat juice mixed liquor, is risen naturally
Temperature is fermented to 9-13 DEG C, is cooled to -0.5-2.0 DEG C after fermentation and is carried out cold storages, it is extra large to obtain pretreatment for cold storage 7-15 days
Algae beer.
In the step, seaweed is allocated from taste by the way that a certain proportion of seaweed ferment is added in wheat juice,
Can effectively solve the problems, such as the fishy smell of seaweed so that it is obtained pretreatment seaweed beer taste it is clean, it is tasty and refreshing, have slight malt
Fragrant and hops are fragrant, and potableness is preferable.Wherein, the seaweed ferment added in can be red algae ferment, green alga ferment or brown alga ferment
In any one or the mixture of its two two mixtures or its three.No matter it should be noted that by it is above-mentioned which kind of
The mixture of ferment or ferment is added in wheat juice, is added in by following mass percent：Red algae ferment 0.5-5%, green alga
Ferment 0.25-3%, brown alga ferment 1-10%, surplus are supplied with wheat juice.It is understood that the amount that red algae ferment adds in
Can also be 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5% etc., green alga ferment add in amount can be 0.5%,
1%th, 1.5%, 2%, 2.5% etc., the addition of brown alga ferment can be 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9% etc..
S4：Filtering：Gained pretreatment seaweed beer with diatomite is filtered and is clarified, obtains seaweed beer.
In a preferred embodiment, the mass fraction of the red algae ferment of addition be 0.5%-2%, the mass parts of green alga ferment
Number is 0.5-1%, and the mass fraction of brown alga ferment is 2-5%.In the present embodiment, to red algae ferment, the green alga ferment in formula
And the addition of brown alga ferment has carried out further optimization, to realize the fishy smell problem and tune that effectively remove seaweed in drink
The sensory issues of whole obtained seaweed beer.
In a preferred embodiment, the malt is to add at least one of wheat, Australia wheat, Fa Mai or domestic malt.One
In preferred embodiment, the red algae includes at least one of seaweed, agar, asparagus, Irish moss or Eucheuma, described green
Algae includes at least one of sea lettuce or Enteromorpha, and the brown alga includes at least one in kelp, kelp, undaria pinnitafida or sargassum fusifome
Kind.
The specific example of malt is enumerated in the various embodiments described above, it is to be understood that for enumerating not for malt
Above-described embodiment is confined to, can also be the malt of the other species familiar to those skilled in the art that can be rationally replaced.
In addition, selected red algae, green alga, brown alga species can also be other species known in the art, it is not limited on
It states cited by embodiment.
The embodiment of the present invention additionally provides the sea that a kind of preparation method as described in any of the above-described embodiment is prepared
Algae beer.The seaweed beer remains the functions such as the anticoagulation of red algae, the anti-oxidant and green alga of green alga, brown alga, while counterpart
Taste is allocated, and solves the problems, such as the fishy smell of seaweed so that seaweed beverage mouthfeel is clean, it is tasty and refreshing, have slight hops fragrant and wheat
Bud is fragrant, potableness is preferable.
Below in conjunction with specific embodiment to the seaweed beer preparation side provided by the invention based on marine microorganism ferment
Method and gained seaweed beer illustrate.
Embodiment 1
Step 1：The preparation of red algae ferment：It will be moved into through shearing after scarlet algae raw material or extra dry red wine algae rehydration plus after water homogenisation
It sterilizes in fermentation tank, the fermentation substrate after sterilizing is successively accessed into bacillus subtilis suspension and lactobacillus plantarum under different temperatures
Suspension ferments, and the seaweed ferment after fermentation is obtained red algae ferment by separation of solid and liquid；
Step 2：The preparation of wheat juice：A certain amount of malt and rice are taken, wherein malt accounts for 60%-70%, and 1 is pressed after crushing：
The material-water ratio of (3-4), which feeds intake, to be saccharified, and saccharification temperature is 63-65 DEG C, saccharificatinn period 60-80min, by wheat after saccharification
Juice filters, then through boiling 45-75min, adds hops in boiling part, after boiling, wheat juice is cooled down through thin plate into hair
Fermentation tank；
Step 3：Pre-process the preparation of seaweed beer：2% red algae ferment is added to the wheat juice of preparation by weight percent
(98%) in, seaweed wheat juice mixed liquor is obtained, is stirred evenly, 0.5-1% beer ferment is added into gained seaweed wheat juice mixed liquor
Female mud, warms naturally to 9-13 DEG C and ferments, and is cooled to -0.5-2.0 DEG C after fermentation and carries out cold storage, cold to store 7-15 days,
Obtain pretreatment seaweed beer；
Step 4：Filtering：Gained pretreatment seaweed beer with diatomite is filtered and is clarified, obtains seaweed beer.
Embodiment 2
Technological process is with embodiment 1, and the seaweed ferment difference lies in preparation is green alga ferment, and the green alga ferment added in
Mass percent be 1%.
Embodiment 3
Technological process is with embodiment 1, and the seaweed ferment difference lies in preparation is brown alga ferment, and the brown alga ferment added in
Mass percent be 5%.
Embodiment 4
With embodiment 1, the seaweed ferment difference lies in preparation is the mixture of red algae ferment and green alga ferment for technological process,
And the mass percent of the red algae ferment added in is 2%, the mass percent of green alga ferment is 1%.
Embodiment 5
With embodiment 1, the seaweed ferment difference lies in preparation is the mixture of red algae ferment and brown alga ferment for technological process,
And the mass percent of the red algae ferment added in is 1%, the mass percent of brown alga ferment is 3%.
Embodiment 6
With embodiment 1, the seaweed ferment difference lies in preparation is red algae ferment, green alga ferment and brown alga ferment for technological process
Mixture, and the mass percent of the red algae ferment added in is 0.5%, and the mass percent of green alga ferment is 0.5%, brown
The mass percent of algae ferment is 2%.
Anti-oxidation function is tested
Detection method：According to superoxide dismutase (SOD) determination of activity in GB/T 5009.171-2003 health foods
Method is measured the obtained seaweed beer of above-described embodiment 1-6 and control sample water.Unit is detected in terms of bottle, bottled capacity is
500ml。
Testing result：It is shown in Table 1.
The anti-oxidation function test result of the obtained seaweed beer of 1 embodiment 1-6 of table and control sample water
From the data in table 1, it can be seen that the preparation-obtained seaweed beer of the embodiment of the present invention has higher antioxidation activity, it can
It is effectively retained the anti-oxidation function of seaweed in itself.
Anticoagulant functions are tested
Detection method：It is obtained to above-described embodiment 1-6 according to Chinese Pharmacopoeia two annex, Ⅻ D heparin bioassary method
Seaweed beer and control sample water are measured.
Testing result：It is shown in Table 2.
The anticoagulant functions test result of the obtained seaweed beer of 2 embodiment 1-6 of table and control sample water
From the data in table 2, it can be seen that the preparation-obtained seaweed beer of the embodiment of the present invention has higher anticoagulant functions, it can
It is effectively retained the anticoagulant functions of seaweed in itself.
Flavor evaluation
Flavor evaluation measure is carried out to the obtained seaweed beer of above-described embodiment 1-6, the results are shown in Table 3.
The obtained seaweed beer flavors of 3 embodiment 1-6 of table judge result
As seen from the results in Table 3, after seaweed beer provided by the invention is on taste using the allotment of wheat juice, not only solves sea
The fishy smell problem of algae, also so that seaweed beverage mouthfeel it is clean, it is tasty and refreshing, have that slight hops are fragrant and malt fragrance, potableness are preferable.
Claims (8)
1. a kind of seaweed beer preparation method based on marine microorganism ferment, which is characterized in that comprise the following steps：
The preparation of seaweed ferment：It will go out through shearing after fresh seaweed raw material or dry seaweed rehydration plus after water homogenisation in immigration fermentation tank
Fermentation substrate after sterilizing is successively accessed bacillus subtilis suspension under different temperatures and lactobacillus plantarum suspension is sent out by bacterium
Seaweed ferment after fermentation is obtained seaweed ferment by ferment by separation of solid and liquid；
The preparation of wheat juice：A certain amount of malt and rice are taken, wherein malt accounts for 60%-70%, and 1 is pressed after crushing：The material of (3-4)
Water ratio, which feeds intake, to be saccharified, and saccharification temperature is 63-65 DEG C, and saccharificatinn period is 60-80mi n, by wort filtration after saccharification,
Again through boiling 45-75mi n, hops is added in boiling part, after boiling, wheat juice enters fermentation tank through thin plate cooling；
Pre-process the preparation of seaweed beer：A certain proportion of seaweed ferment is added in the wheat juice of preparation by mass percentage,
Seaweed wheat juice mixed liquor is obtained, 0.5-1% beer yeast slurries are added into gained seaweed wheat juice mixed liquor, warm naturally to 9-13
It DEG C ferments, is cooled to -0.5-2.0 DEG C after fermentation and carries out cold storages, cold storage 7-15 days obtains pre-processing seaweed beer；
Filtering：Gained pretreatment seaweed beer with diatomite is filtered and is clarified, obtains seaweed beer.
2. preparation method according to claim 1, which is characterized in that the seaweed includes red algae, green alga and brown alga, described
Seaweed ferment is any one or its any mixture in red algae ferment, green alga ferment or brown alga ferment.
3. preparation method according to claim 2, which is characterized in that the mass fraction of the red algae ferment of addition is 0.5-
5%th, the mass fraction of green alga ferment is 0.25-3% and the mass fraction of brown alga ferment is 1-10%.
4. preparation method according to claim 3, which is characterized in that the mass fraction of the red algae ferment of addition is 0.5%-
2%, the mass fraction of green alga ferment is 0.5-1%, and the mass fraction of brown alga ferment is 2-5%.
5. preparation method according to claim 1, which is characterized in that the fermentation substrate after sterilizing is pressed into inoculum concentration 1.5%
The sterile prepared bacillus subtilis suspension of access, ferments 3 days in 40 DEG C of stirrings, stops stirring, then cool the temperature to 30 DEG C,
By the sterile prepared lactobacillus plantarum suspension of access of inoculum concentration 1%, stirred 5 minutes in 30 DEG C, stop stirring, quiescent culture 2
My god.
6. preparation method according to claim 1, which is characterized in that the malt is to add wheat, Australia wheat, Fa Mai or domestic wheats
At least one of bud.
7. according to claim 2-4 any one of them preparation methods, which is characterized in that the red algae include seaweed, agar,
At least one of asparagus, Irish moss or Eucheuma, the green alga include at least one of sea lettuce or Enteromorpha, the brown alga
Including at least one of kelp, kelp, undaria pinnitafida or sargassum fusifome.
8. a kind of seaweed beer being prepared such as the claims 1-6 any one of them preparation methods.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810174661.4A CN108102827A (en) | 2018-03-02 | 2018-03-02 | A kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment |
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| CN201810174661.4A CN108102827A (en) | 2018-03-02 | 2018-03-02 | A kind of seaweed beer preparation method and gained seaweed beer based on marine microorganism ferment |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112831382A (en) * | 2020-12-31 | 2021-05-25 | 青岛啤酒股份有限公司 | Beer additive powder, preparation method thereof and beer solid beverage containing same |
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| JPS6119479A (en) * | 1984-07-05 | 1986-01-28 | Daiichi Seimo Kk | Preparation of agar liquor |
| CN1192468A (en) * | 1998-03-27 | 1998-09-09 | 珠海淼森超人螺旋藻技术开发有限公司南昌分公司 | Spirulina beer and preparing method therefor |
| JP2001321152A (en) * | 2000-05-15 | 2001-11-20 | Miiraku Brewery:Kk | Method for producing sparkling alcoholic beverage and the resultant sparkling alcoholic beverage |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
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2018
- 2018-03-02 CN CN201810174661.4A patent/CN108102827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6119479A (en) * | 1984-07-05 | 1986-01-28 | Daiichi Seimo Kk | Preparation of agar liquor |
| CN1192468A (en) * | 1998-03-27 | 1998-09-09 | 珠海淼森超人螺旋藻技术开发有限公司南昌分公司 | Spirulina beer and preparing method therefor |
| JP2001321152A (en) * | 2000-05-15 | 2001-11-20 | Miiraku Brewery:Kk | Method for producing sparkling alcoholic beverage and the resultant sparkling alcoholic beverage |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112831382A (en) * | 2020-12-31 | 2021-05-25 | 青岛啤酒股份有限公司 | Beer additive powder, preparation method thereof and beer solid beverage containing same |
| CN112831382B (en) * | 2020-12-31 | 2022-08-12 | 青岛啤酒股份有限公司 | Beer additive powder, preparation method thereof and beer solid beverage containing same |
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Application publication date: 20180601 |