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Cellulose based beer stabilizer and preparation method thereof

A technology of beer-based beer and stabilizer is applied in the field of cellulose-based beer stabilizer to achieve the effects of simple addition method, avoiding time-consuming and low price

Active Publication Date: 2015-01-28
ZHENGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, silica gel and diatomaceous earth commonly used in the beer industry also take advantage of their large specific surface area and adsorption capacity, while microcrystalline cellulose, especially nano-microcrystalline cellulose (also known as microcrystalline cellulose) after chemical and physical treatment, is also used. Fibrillated cellulose, MFC) has not been reported as a beer stabilizer

Method used

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  • Cellulose based beer stabilizer and preparation method thereof
  • Cellulose based beer stabilizer and preparation method thereof
  • Cellulose based beer stabilizer and preparation method thereof

Examples

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Effect test

Embodiment 1

[0035] A cellulose-based beer stabilizer, made of the following parts by weight: 10 parts of microcrystalline cellulose, 4 parts of sodium carboxymethylcellulose with a molecular weight of 6000, 4 parts of citric acid, 4 parts of sodium bicarbonate and 0.5 parts of polyethylene glycol with a molecular weight of 6000.

[0036] The preparation process of cellulose-based beer stabilizer:

[0037] (1) Accurately weigh 10 g of microcrystalline cellulose, add 150 mL of 0.1 mol / L NaOH and mix well, boil for 15 min, wash thoroughly with water, filter, and dry for later use.

[0038] (2) Fully dissolve 4g sodium carboxymethyl cellulose in 150mL water, divide it into 2 equal parts, mix with 4g citric acid and 4g sodium bicarbonate respectively, stir and knead for 10 minutes, wrap citric acid and sodium bicarbonate respectively Buried in sodium carboxymethyl cellulose, then dried by blasting at 60°C, crushed and granulated. Under anhydrous conditions, the embedded citric acid and sodiu...

Embodiment 2

[0044] A cellulose-based beer stabilizer, made of the following parts by weight: 10 parts of microcrystalline cellulose, 4 parts of sodium carboxymethylcellulose with a molecular weight of 6000, 4 parts of citric acid, 4 parts of sodium bicarbonate and 1 part of polyethylene glycol with a molecular weight of 6000.

[0045] The preparation process of cellulose-based beer stabilizer:

[0046] (1) Accurately weigh 10g of microcrystalline cellulose, add 150mL of 0.1 mol / L NaOH and mix evenly, keep it for 15min after boiling, wash thoroughly with water and suspend in water to prepare a 1.5% alkali-treated microcrystalline cellulose suspension . Using an APV2000 high-pressure homogenizer, the suspension was homogenized 20 times under a pressure of 1250 bar to obtain a white milky high-pressure homogenized microcrystalline cellulose (ie, microfibrillated cellulose) suspension. Filter and dry for later use.

[0047] (2) Fully dissolve 4g sodium carboxymethyl cellulose in 150mL wate...

Embodiment 3

[0053] A cellulose-based beer stabilizer, made of the following parts by weight: 3 parts of microcrystalline cellulose, 12 parts of sodium carboxymethylcellulose with a molecular weight of 5000, 3 parts of citric acid, 5 parts of sodium bicarbonate and 1 part of polyethylene glycol with a molecular weight of 4000.

[0054] The preparation process of cellulose-based beer stabilizer:

[0055] (1) Accurately weigh 3 g of microcrystalline cellulose, mix evenly with 100 mL of 0.1 mol / L NaOH, boil for 10 min, wash thoroughly with water and suspend in water to prepare a 1.5% alkali-treated microcrystalline cellulose suspension. Using an APV2000 high-pressure homogenizer, the suspension was homogenized 10 times under a pressure of 1250 bar to obtain a white milky microfibrillated cellulose suspension. Filter and dry for later use.

[0056] (2) Fully dissolve 12g sodium carboxymethylcellulose in 250mL water, divide it into 2 equal parts, mix them with 3g of citric acid and 5g of sodi...

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Abstract

The invention discloses a cellulose based beer stabilizer, and belongs to the field of food. The cellulose based beer stabilizer is prepared from the following components in parts by weight: 3-18 parts of microcrystalline cellulose, 4-12 parts of sodium carboxymethyl cellulose, 3-5 parts of an effervescing agent A component, 4-7.2 parts of an effervescing agent B component and 0.5-2 parts of a plasticizer. The preparation steps are as follows: (1) performing alkali treatment on microcrystalline cellulose; (2) preparing sodium carboxymethyl cellulose / effervescing agent A component / effervescing agent B component granules; (3) premixing the treated microcrystalline cellulose with the sodium carboxymethyl cellulose / effervescing agent A component / effervescing agent B component granules, and adding the plasticizer to press tablets. According to the invention, the adsorption and flocculation properties of the microcrystalline cellulose and the sodium carboxymethyl cellulose are comprehensively utilized, the prepared cellulose based beer stabilizer is a tablet and is capable of being quickly dispersed in water, the adding manner is simple, the energy consumption in the dissolution process is reduced, and the problems of time consumption, agglomeration, settlement and other problems in the dissolution or dispersion process of a common stabilizer are avoided as well.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a cellulose-based beer stabilizer and a preparation method of the cellulose-based beer stabilizer. Background technique [0002] Beer is one of the nutritious foods that are widely welcomed by consumers at home and abroad, and is known as "liquid bread". As a colloidal solution with very complex components, beer contains as many as nearly a hundred active ingredients, such as proteins, polypeptides, enzymes and polyphenols contained in wort. Due to Brownian motion, these thermodynamically unstable colloidal particles have a certain stability in kinetics and can remain dispersed for a long time without settling and agglomerating. However, with the prolongation of storage time, some proteins with poor stability will coalesce into larger protein particles due to the presence of polyphenols and changes in the external environment temperature, and then significant sedimentation will o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02C12C7/20C08B15/00
Inventor 刘捷王海明郑学晶乔雨轩汤克勇
Owner ZHENGZHOU UNIV
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