Preparation method of seaweed alcohol-free beer based on marine microorganism enzyme and seaweed alcohol-free beer

A technology of non-alcoholic beer and marine microorganisms, which is applied in the brewing of beer, can solve the problem of seaweed smell and other problems, and achieve the effect of pure bitterness, obvious hop aroma and good drinkability.

Inactive Publication Date: 2018-06-15
TSINGTAO BREWERY
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Problems solved by technology

[0005] The invention proposes a method for preparing seaweed-free alcohol-free beer based on marine microbial enzymes and the obtained seaweed-free alcohol-free beer. The drink solves the problem of seaweed-like smell, and at the same time makes the obtained seaweed-free alcohol-free beer have good drinkability and retains seaweed corresponding function

Method used

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  • Preparation method of seaweed alcohol-free beer based on marine microorganism enzyme and seaweed alcohol-free beer
  • Preparation method of seaweed alcohol-free beer based on marine microorganism enzyme and seaweed alcohol-free beer
  • Preparation method of seaweed alcohol-free beer based on marine microorganism enzyme and seaweed alcohol-free beer

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preparation example Construction

[0022] Embodiments of the present invention provide a method for preparing seaweed non-alcoholic beer based on marine microbial enzymes, comprising the following steps:

[0023] S1: Preparation of seaweed enzyme:

[0024] Select clean seaweed raw materials that meet food hygiene standards, rehydrate fresh seaweed raw materials or dry raw materials, cut them, add water at a ratio of 1:10 by weight and homogenize them, then transfer them to fermentation tanks, stir and sterilize, and cool down to 40± Store at 2°C for later use. Food grade Bacillus subtilis solid dry powder inoculum (10 10 CFU / g) is prepared into 10% bacterial suspension with sterile physiological saline before inoculation, Lactobacillus plantarum dry powder microbial agent (10 9 CFU / g) was prepared into 10% bacterial suspension with sterile physiological saline before inoculation. The sterilized fermentation substrate is kept at 40°C, and the prepared Bacillus subtilis suspension is aseptically inserted into ...

Embodiment 1

[0038] Step 1: Preparation of red algae enzyme: fresh red algae raw materials or dried red algae are rehydrated, cut, added water and homogenized, then transferred to a fermentation tank for sterilization, and the sterilized fermentation substrates are successively inserted into subtilis at different temperatures Bacillus suspension and Lactobacillus plantarum suspension are fermented, and the fermented seaweed enzyme is obtained by solid-liquid separation to obtain red algae enzyme;

[0039] Step 2: Preparation of non-alcoholic beer: Take a certain amount of malt and rice, of which malt accounts for 60%-70%, after crushing, saccharify according to the material-water ratio of 1: (3-4), and the saccharification temperature is 63-65 ℃, the saccharification time is 60-80min, after the saccharification is completed, filter the wort, and then boil for 45-75min, add hops during the boiling process, after the boiling, the desired wort is obtained, and its concentration is 10-13°P; tak...

Embodiment 2

[0043] The technical process is the same as in Example 1, except that the prepared seaweed enzyme is green algae enzyme, and the mass percentage of the added green algae enzyme is 1%.

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Abstract

The invention provides a preparation method of seaweed alcohol-free beer based on a marine microorganism enzyme and the seaweed alcohol-free beer and belongs to the technical field of food processing,aiming at solving the problem that seaweed has a fishy smell, enabling the obtained seaweed alcohol-free beer to have good drinkable performance and keeping corresponding functions of the seaweed. The preparation method provided by the invention comprises the following steps: preparing a seaweed enzyme, preparing alcohol-free beer, preparing pre-treated seaweed alcohol-free beer, filtering the pre-treated seaweed alcohol-free beer to obtain the seaweed alcohol-free beer and the like. By adopting the seaweed alcohol-free beer provided by the invention, the problem that the seaweed has the fishy smell is solved; meanwhile, the seaweed alcohol-free beer has good drinkable performance and the corresponding functions of the seaweed are kept.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of seaweed non-alcoholic beer based on marine microbial enzymes and the obtained seaweed non-alcohol beer. Background technique [0002] At present, China's beer production is 45.06 million kiloliters, ranking first in the world for 16 consecutive years, accounting for about 23% of the world market share. The beer industry is undergoing structural adjustment and transformation and supply reform in the beer industry. In the future, the concept of beer consumption will develop in the direction of high-quality, personalized and healthy. [0003] Seaweed is an important marine biological resource. In recent years, with the gradual deepening of research on marine biological resources, the biologically active substances and their biological functions in seaweed have attracted more and more attention, and have become a research hotspot at home an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02
CPCC12C5/02
Inventor 黄克兴尹花余俊红黄树丽田玉红钱中华常宗明胡淑敏张翠杨梅
Owner TSINGTAO BREWERY
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