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Beer effervescent tablet and production method thereof

A production method and technology of effervescent tablets, which are applied in the field of food science, can solve the problems that have not yet been found in related reports of beer effervescent tablets, and achieve the effects of being convenient for traveling and drinking, fast in disintegration speed and light in weight

Inactive Publication Date: 2012-11-07
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] No beer effervescent tablets and related reports have been found yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043](1) 29.8g citric acid and 19.7g sodium bicarbonate are put into respectively in 101-2 type drying box and dry 3 hours at 105-120 ℃, make the water content of citric acid and sodium bicarbonate less than 0.1% (mass ratio ), respectively crushed through a 100-mesh sieve, and placed in a desiccator for subsequent use. 40g of beer powder, 5.3g of maltose, 0.1g of beer essence, 3.1g of polyvinylpyrrolidone (referred to as PVP), 1.2g of polyethylene glycol 6000 (PEG6000), and 0.8g of ultrafine silicon dioxide were respectively crushed through a 100-mesh sieve, and respectively Put in a desiccator for later use. 3.1 g of PVP was dissolved in an ethanol solution with a concentration of 50% by volume to prepare a PVP solution with a mass fraction of PVP of 10%.

[0044] The following preparation process controls the ambient temperature below 25°C and the relative humidity below 45%.

[0045] (2) Add the above-mentioned standby beer powder, maltose, beer essence, and ultrafine s...

Embodiment 2

[0050] (1) 21.9g tartaric acid and 13.6g sodium carbonate are put into 101-2 type drying box respectively and dry at 105-120 ℃ for 3 hours, make the water content of tartaric acid and sodium carbonate less than 0.1% (mass ratio), pulverize respectively Pass through a 100-mesh sieve and place them in a desiccator for later use. 52g of beer powder, 9.2g of maltose, 0.4g of beer essence, 1.1g of hypromellose, 1.7g of polyethylene glycol 4000 (PEG4000), and 0.1g of ultrafine silicon dioxide were respectively crushed through a 100-mesh sieve and put into Store in a desiccator. Dissolve 1.1 g of hypromellose in distilled water to prepare a hypromellose solution with a mass fraction of 10% of hypromellose for future use.

[0051] The following preparation process controls the ambient temperature below 25°C and the relative humidity below 45%.

[0052] (2) Add the above-mentioned standby beer powder, maltose, beer essence, and superfine silicon dioxide in sodium carbonate, after mix...

Embodiment 3

[0057] (1) 26.7g citric acid and 17.2g sodium bicarbonate are put into respectively in 101-2 type drying box and dry 3 hours at 105-120 ℃, make the water content of citric acid and sodium bicarbonate less than 0.1% (mass ratio ), crushed through a 100-mesh sieve, and placed in a desiccator for subsequent use. 44g of beer powder, 6.5g of maltose, 0.2g of beer essence, 3.8g of polyvinylpyrrolidone (referred to as PVP), 0.6g of sodium lauryl sulfate, and 1g of ultrafine silicon dioxide were respectively crushed through a 100-mesh sieve and placed in a dry spare in the device. The PVP is dissolved in an ethanol solution with a volume percentage concentration of 50%, and the PVP solution with a PVP mass fraction of 10% is prepared for use.

[0058] The following preparation process controls the ambient temperature below 25°C and the relative humidity below 45%.

[0059] (2) Add the above-mentioned spare beer powder, maltose, beer essence, and ultrafine silicon dioxide into citric...

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PUM

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Abstract

The invention discloses a beer effervescent tablet and a production method thereof, and aims to provide a beer effervescent tablet which is solid beer that is low in transport cost, long in shelf life, easy to carry, capable of producing rich carbon dioxide, simple and convenient in drinking and free from alcohol, and a production method thereof. The beer effervescent tablet comprises the following raw material components by mass percentage: 40 to 60 percent of beer powder, 15 to 30 percent of acid agent, 9 to 20 percent of alkaline agent, 5 to 12 percent of maltose, 0.1 to 0.6 percent of beer essence, 0.5 to 4 percent of binding agent, 0.1 to 3 percent of lubricant, and 0.1 to 1 percent of disintegrant. The beer effervescent tablet of the invention is simple and convenient in drinking and operation. For drinking, the effervescent tablet is placed in warm drinking water, wherein a citric acid and the alkaline agent undergo a neutralization reaction upon the contact with water to form a large amount of carbon dioxide, and because super fine silicon dioxide is added as the disintegrant, the disintegration speed is so higher that beer effervescent tablet completely dissolves in one minute after being put in the water for drinking. The solution obtained after the beer effervescent tablet dissolves is strong in beer scent, and cool and refreshing.

Description

technical field [0001] The invention relates to the field of food science, more specifically to a novel solid beer-beer effervescent tablet and a production method thereof. Background technique [0002] Effervescent tablets are solid preparations that rapidly disintegrate when placed in water. Its mechanism of action is that the tablet is composed of one or several organic acids and one or several inorganic salts, and the acid-base neutralization reaction occurs when it encounters water, and a large amount of carbon dioxide is rapidly generated, thereby rapidly disintegrating. The production, transportation, and storage of effervescent tablet preparations are in solid form, so they have the characteristics of accurate dosage, stable quality, portability, low cost, and high degree of production automation. [0003] Beer is an important beverage in people's life, and drinking is very general. Beer has high nutritional value, and its carbon dioxide has the effect of relieving...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00
Inventor 林旭辉李刚夏雅琼
Owner TIANJIN UNIV OF COMMERCE
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